Glorious Food For U

Baked Fruit Pudding

2012-07-27T07:10:00.000-07:00

· 500 ml. (2 cups ) self-rising flour

· 2 ml. (½ tsp.) salt

· 10 ml. (2 tsp.)bicarbonate of soda

· 125 ml (½ cup) sugar

· 2 eggs, beaten

· 410 g (1 tin) fruit cocktail

Sauce

· 125 ml. (½ Cup ) sugar

· 125 ml. (½ cup ) water

· 125 ml. (½ Cup ) coconut

· 38 ml (3 tbsp.) margarine or butter

· 1 small tin (170g ) evaporated milk

1. Lightly grease an oven – proof dish, 22 x 22 cm, with margarine. Preheat oven to 180⁰C.

2. Mix the flour, salt, bicarbonate of soda and sugar in a mixing bowl.

3. Add fruit cocktail (with juice) to the beaten eggs and mix with a wooden spoon.

4. Mix lightly into flour mixture. Put mixture into the ovenproof dish and bake for 35 minutes.

5. Put sauce ingredients in a saucepan and simmer for about 3 minutes.

6. Pour sauce over the baked pudding and serve.

All Women Should Read This

Delicious Potato Recipes

2012-07-26T05:12:00.001-07:00

Here are five recipes for potatoes which make them a delicious vegetable instead of the rather boring, white, dull objects most people think they are!

Boiled Potatoes

The best way to boil potatoes is in their skins. It is not necessary to peel them, just scrub them and remove all blemishes. Place them in cold water and boil water with salt added. When dry, leave them to dry in an oven dish in a warm oven for about 10 minutes - this will improve the flavour. Serve with butter or a sour cream spread.

Roast Potatoes

The best option is also to roast them in their skins, but also scrub them first and remove all blemishes. Roast them in the oven, either alone in an oven dish, sprinkled with olive oil and salt or roast them round the fat of your Sunday roast.

Baked Potatoes

You will need

10 potatoes

4 cups full cream milk (fat free milk will suffice)

Salt and pepper

Garlic

Scrub the potatoes and slice thinly. Rinse with cold water and dry in a paper towel. Rub an ovenproof dish with garlic and then butter. Fill with potatoes, seasoning each layer. Pour the milk over the potatoes so that they are just covered, and dot with butter. Bake at 325⁰F for about one hour, or until cooked and browned.

Potato Casserole

You will need

10 potatoes

5 onions

Salt and pepper

Prepared Cheese sauce

1 cup grated Cheddar cheese

Scrub the potatoes and cut them into thin slices. Slice the onions. Fill a greased casserole dish with the potatoes and onions in layers, finish with potato. Season. Pour the cheese sauce over the vegetables and sprinkle the grated cheese over. Bake in oven at 200⁰F for one hour or until the dish is cooked.

Pan Fried Potatoes

You will need

8 potatoes

4 onions

4 tomatoes

1 cup diced bacon, cooked

1 Tbsp. cooking fat

1 cup grated Cheddar Cheese

Salt and pepper

Scrub the potatoes and cut into thin slices. Slice the onions and tomatoes. Heat the fat in a frying pan and put in layers of potato, onion, tomato, bacon, cheese and seasoning. Finish with potato. Cover the pan and cook for 20 minutes. Brown the top under the grill and serve.

Please Visit Our Store!

Five delicious ways to use eggs

2012-06-14T04:37:00.000-07:00

Traditionally eggs are associated with breakfast; but in modern times eggs can either form the main ingredient of many dishes or it can be an important side-ingredient of just as many dishes. The reason is that eggs are very versatile because it can be used in a great variety of ways. They are excellent in dishes where a light fluffy or foamy texture is required due to their foaming and thickening properties.

There are two interesting cooking facts about eggs that every chef or wannabe-chef should know: very hot heat should be avoided in cooking eggs and eggs go on cooking even after the heat is turned off. A further attribute of eggs is that although heat solidifies an egg, the white hardens at a much lower temperature than the yolk, which means that with accurate cooking temperature and timing a perfectly cooked egg with the white set but the yolk beautifully running can be obtained.

Generally, eggs are full of nutritive values – it contains high-quality protein, which includes all eight amino acids, sodium, chloride, sulphur, iron, pantothenic and vitamins A and B12. Additionally the yolk contains biotin and vitamin D. The only negative attribute is that the yolks are high in cholesterol. Fortunately, with trial and error, this problem could be solved: For example, when making scramble eggs, combine one whole egg with the white of a second egg. The fat, kilo-joules, and cholesterol will be only the half of two whole eggs. With many recipes, the same strategy can be followed with success: substitute two egg whites for one whole egg.

But, enough serenading the attributes of eggs. The proof of the pudding is in eating it. Therefore, here are 5 delicious ways to use eggs:

1. Carrot, celery, and egg salad

Ingredients

300 g carrots

300 g celery

2 hard-boiled eggs

¼ cup mayonnaise

3 Tbsp. lemon juice

½ tsp. salt

Black pepper to taste

Preparation

Grate the carrots coarsely and place in a bowl. Grate celery and add to carrots.

Dice eggs into small pieces and add to carrots and celery. Blend lemon juice into mayonnaise and add to salad. Season with salt and pepper and mix ingredients together.

Serve this on lettuce.

2. Egg mousse

Ingredients

1 Tbsp. butter

1 Tbsp. plain flour

2 cups milk

6 large eggs, hard-boiled

1 Tbsp. chopped parsley

Salt and pepper

1½ tsp. powdered gelatine

2 Tbsp. water

A small bunch of watercress

Salad oil

Preparation

Melt the butter in a saucepan over a gentle heat, remove the pan and stir in the flour then, when it is well blended, gradually stir in the milk to make a smooth sauce. Return the pan to the heat and, stirring all the time, bring the sauce to the boil and boil it for a few minutes to cook the flour. Check the sauce for seasoning and set it on one side. Chop the eggs roughly and mix them into the sauce with the chopped parsley. Add seasoning if necessary.

Dissolve the powdered gelatine in the water in a small pan over a gentle heat, and then stir it into the egg sauce.

Grease a ring mold with a little salad oil, then pour in the mousse and smooth over the surface. Leave to set then turn it out and garnish with watercress.

3. Eggs in bread rolls

Ingredients

4 crisp bread rolls

¾ tablespoon chopped fresh chives, savory and chervil

½ cup cheese spread

Salt and pepper to taste

4 eggs

Butter

Preparation

Cut a slice off the bottom from each roll and scoop out the entire soft crumb inside.

Work the herbs into the cheese spread and season with salt and pepper. Line the inside of each roll with the cheese. Break an egg into each, top with flakes of butter and bake in a moderate oven (190⁰C) for 14-16 minutes, until the eggs are set to liking.

4. Egg pie

Ingredients

Basic pie dough

4 hard-cooked eggs

2 tablespoons butter

¼ cup all-purpose flour

1½ teaspoon curry powder

¾ cup milk

1 tablespoon finely chopped pickle

Salt to taste

Preparation

Roll out half the dough on a floured board and line a 15 cm flan ring with it.

Cut he eggs in halves lengthways and lay them flat on the pastry, radiating from the centre. Melt the butter; blend in the flour and curry powder. Add the milk and stir with a whisk until it boils. Boil for a minute or two, remove from the heat, and stir in the pickle and season with salt. Pour over the eggs and leave until cold before covering.

Roll out the rest of the dough. Moisten the edge of the crust with cold water and cover the flan with the second piece, pressing the two edges together to stick firmly. Trim the edge and decorate the rim by marking with a knife handle. Prick the top with a fork, brush with milk and bake in a hot oven (200⁰C) for 20-30 minutes, until nicely browned.

5. Savoury eggs

Ingredients

6 hard- boiled eggs

1 cooked kipper fillet, skinned

½ cup mayonnaise

Salt and pepper to taste

Paprika for dusting

Preparation

Cut one-third off each egg at the pointed end and scoop out the yolks.

Put the yolks in a basin and beat them with a fork, then beat in the flaked kipper fillet and moisten the mixture with a very little of the mayonnaise. Season with salt and pepper.

Cut a shaving off the rounded end of each egg to enable them to stand firmly, then stuff them with filling to just above the rim.

Replace the tops.

Arrange the eggs on a plate with a small spoonful of mayonnaise to anchor them and dust with paprika.

6. Quick ham and egg snack

Lay slices of cooked ham on a greased ovenproof plate. Break an egg into a cup and slip it beside the ham. Bake the egg in a moderate oven, (180⁰ C) for seven or eight minutes, just to set the egg, and by this time the ham will be hot.

7. Cheese, leek and egg pie

Ingredients

1 cup flour

½ cup margarine

½ cup grated Cheddar cheese

1 small egg, beaten and a small amount of additional grated Cheddar cheese

6 eggs

1 cup cooked ham, cut into pieces

1 Tbsp. butter

1 tsp. dry mustard powder

1 Tbsp. additional flour

¼ cup milk

4 leeks

Salt and pepper to taste

Preparation

Sift the flour with a pinch of salt. Grate the margarine coarsely and add the grated cheese. Stir these ingredients evenly through the flour with a knife. Add enough cold water to make the dough just a little softer than crust pastry. Cover in creased paper and set aside.

Slit the leeks lengthwise and wash. Cut it into small pieces and boil in boiling water for 4-5 minutes and drain the liquid.

Melt the butter and remove from heat. Stir in 1 Tbsp. additional flour and dry mustard.

Add the milk and stir the sauce over a gentle heat until it reach boiling point and is thick. Season with salt and pepper. Add the leeks and meat to the sauce and place in an oven-proof dish. Soft boil the 6 eggs and shell it. Make hollows for each egg and place the eggs in it. Leave until cold.

Roll out the pastry and cover the top of the pie. Brush the dough with the beaten egg and sprinkle the grated additional cheese.

Bake the pie in a hot oven (220⁰ C) for 15 minutes. Reduce heat to 180⁰ C for a further 15 minutes.

8. Eggs with anchovies on bread

Ingredients

4 eggs

6 medium sized canned anchovy fillets

50 ml milk

20 ml butter

Preparation

Drain the anchovy fillets and soak them in the milk for about 5 minutes; remove, drain and chop it into pieces.

Melt the butter in a saucepan and pour into an oven-proof dish.

Place the chopped pieces in the dish and spread it evenly out.

Break the eggs over the anchovies; making sure the eggs are evenly distributed in the dish.

Cover the dish and bake in a pre-heated oven for 5 – 6 minutes.

Serve with French bread.

9. Bacon, mincemeat, eggs, and mushrooms bake

Ingredients

6 rashers bacon

6 eggs

6 big mushrooms, sliced

1 cup cooked mincemeat

1 Tbsp. butter

Salt and pepper to taste

Preparation

Melt the butter in a pan. Add the bacon and fry gently.

Add the sliced mushrooms and mincemeat and fry for a further 3 minutes.

Season with salt and pepper.

Break the eggs individually into a cup and slide each egg carefully into the pan.

Cover and cook over low heat until eggs are to liking.

10. Eggs served in baked potatoes

Ingredients

4 freshly baked potatoes

4 eggs

Salt and pepper to taste

2 Tbsp. butter

4 Tbsp. grated Cheddar cheese

Preparation

Cut a small slice off the top of each potato and make a hole for the egg.

Add a ¼ Tbsp. of butter to each hole, season with salt and pepper and egg into each potato’s hole.

Top each egg with 1 Tbsp. grated cheese.

Place the potatoes on a greased baking plate and bake in a moderate oven until cooked to liking.

Eggs are there for the enjoyment. By using one’s imagination and culinary skills, egg dishes or dishes with eggs as secondary ingredient can be out of this world!

Enjoy and remember to compliment the chef!

Top 10 low fat winter recipes

2012-06-13T03:41:00.001-07:00

The following ten recipes are based on a cut down on sugar, salt and fat – particular saturated fat. It will also be noted that the recipes are formulated in such a manner as to encourage people to eat more complex carbohydrates and less refined or processed foods, which also means less fat.

1. Parsley Soup

Ingredients: 1 cup coarsely chopped parsley; 1½ cups chicken broth; 1 tbsp. margarine; 1 tbsp. whole-wheat flour; 1 cup low-fat milk; ½ tsp.; salt and white pepper to taste.

Preparation: Bring parsley and chicken broth to boil in saucepan. Lower heat and simmer covered for 7 minutes. Blend mixture in food processor and add remaining ingredients and blend again. Return to saucepan and simmer for 5 minutes. Makes 2-4 servings.

2. Five Minute Soup

Ingredients: 4 cups chicken broth; ½ cucumber peeled and thinly sliced; 4 fresh mushrooms sliced; 2 cups shredded cabbage; 1 tomato cut into cubes; ½ cup left-over lean meat or poultry and freshly ground black pepper to taste.

Preparation: Heat the chicken broth. Add vegetables and meat. Bring to boil and simmer for 5 minutes. Season with the freshly ground black pepper. Makes 6 servings.

3. Roast Chicken

Preheat oven to 392⁰F. Sprinkle a 1.5 kg chicken inside with salt and pepper and rub with a peeled garlic clove. Dust the outside with salt and pepper and rub a garlic clove thoroughly into the skin.

Squeeze the juice of 1 lemon and rub the outside of the chicken. Truss and roast on a rack for I hour. Allow chicken to rest for 5-10 minutes before carving. Makes 6 servings.

4. Meat Patties

Mix 500 g lean, minced beef with 1 tbsp. grated onion, 3 tbsp. toasted wheat germ and salt and pepper to taste. Form into 2.5 cm-thick patties and grill for 4 minutes each side. Makes 4 servings.

5. Steamed Potatoes in Broth

Ingredients: 500 g unpeeled potatoes scrubbed and sliced; 2 tbsp. lemon juice; ¼ cup chicken broth; ¼ cup finely chopped parsley; ½ tsp. salt and freshly ground black pepper to taste.

Preparation: Steam the potatoes covered over 2.5 cm simmering water for 15 minutes or until tender. Heat together the lemon juice, broth, parsley, salt and pepper. Put steamed potatoes into a bowl, toss with broth mixture and serve. Makes 4 servings.

6. Green Cabbage and Garlic Dish

Remove core and heavy stems from a small green cabbage and shred it. Place in a heavy saucepan with 2 peeled garlic cloves, crushed; ¼ cup cider vinegar and 1 cup water. Cover and cook over low heat for 20 minutes (it should be still crispy). Makes 4 servings.

7. Roasted Onions

Heat 1 tbsp. olive oil in a saucepan. When smoking hot add 500 g onions, peeled and cut into 2 cm slices. Do not stir, but let the onions sizzle and roast undisturbed for 30 seconds. Now stir and keep roasting, tossing and turning for 2 minutes, just until onions are translucent. Fold in 2 tbsp. chopped parsley. The onions should be crisp and sweet, not limp. Makes 4 servings.

8. Green Rice Dish

Place 2 cups long-grain brown rice with 4 cups water and ½ tsp. salt in a saucepan. Bring to boil, cover, and simmer for 45 minutes until firm but not hard on the inside. Preheat oven to 320⁰F. Transfer rice to a casserole dish and bake, covered for 30 minutes. Stir in ½ cup packed finely chopped fresh parsley. Makes 6 servings.

9. Warm Rice salad

Cover 1 cup brown rice with hot chicken broth and simmer until the liquid is nearly absorbed (rice must be firm but not hard inside). Add 1 cup of frozen peas and 1 tin of shredded tuna. Warm through and season with fresh coriander and parsley. Makes 4 servings.

10. Peas and Lettuce Dish

Place 1½ cups freshly shelled peas, 1 small head of lettuce, cut in quarters, ¼ cup light dry white wine, ¼ cup water and ¼ tsp. salt and pepper to taste in a saucepan. Bring to simmer and cook gently for 10 minutes. Makes 4 servings.

Recipe for Beer Roasted Pork

2012-06-11T03:09:00.001-07:00

Pork is one of the leanest of all meats. Sometimes people wrongly assume that all pork is high in fat and thus incompatible with healthy eating. However, it is a fact that lean pork is lower in fat than beef or lamb and is not much fattier than skinless chicken – a 100 g serving of lean roast leg of pork contains 7 per cent fat. Pork is an excellent source of B vitamins, especially vitamin B 12. It is also a good source of zinc and it contains iron.

Pork is a very versatile meat and the leg, whole or deboned, is suitable for either oven- or pot-roasted. Leg of pork generally has a bland taste, which can be enhanced by various ingredients added during cooking, of which beer is one of it. Pork which is roasted in beer, and served with applesauce makes a mouth-watering dinner dish.

Here is a tasty recipe:

Ingredients

2 kg pork leg (ask the butcher to score the pork)
25 ml (1 Tbsp.) olive oil
38 ml (2 Tbsp.) sunflower oil
1 onion stuck with 2 whole cloves
1 bay leaf
5 ml freshly ground black pepper
2 ml salt
7 ml thyme
250 ml (1 cup) flat beer
6 carrots cut into 5 cm lengths
12 small white onions, peeled
2 small turnips, quartered

Preparation

Rub the pork leg with olive oil. Heat the sunflower oil in a heavy-based saucepan (with lid and oven-proof) large enough to hold the roast. When hot, sear all sides of the roast.

When well- colored, add the onion, bay leaf, pepper, salt, thyme and the beer. Bring to the boil and simmer covered on top of the stove or in a 150⁰C oven for 2 hours.

Test the meat, and if it is becoming tender, add the remaining vegetables. Cook for about 1 hour more, until the vegetables are tender. Remove meat to a carving board and keep it warm.

Skim off the fat from the sauce and taste for seasoning. Carve meat into thin slices and serve.

Here is a bonus – serve the pork with an apple sauce:

Ingredients

2 large cooking apples
A knob of butter
Castor sugar to sweeten

Preparation

Wash the apples and cut them into small pieces without removing the skin or core.
Cook it in just enough water to prevent it from sticking to the pan.
Sieve the apple and sweeten it with the castor sugar.
Stir in the butter and serve the applesauce in a small sauce-boat.

Enjoy with rice, baked potatoes, and a tossed salad. Do not forget the wine!

Love,

Engela

What are healthy fats?

2012-06-09T05:17:00.000-07:00

Fat is an essential part of a person’s diet, necessary to the health of people and a principal source of energy for the body.

Dietary fats supply the fatty acids necessary for many of the body’s chemical activities, including growth in children, and provide the membrane linings of cells. Fats carry the fat-soluble vitamins A, D, E and K. Fats lend flavour, texture and aroma to food, and they satisfy hunger.

Fat is not bad for the body. Moderate amounts of body fat, 18-24 per cent for women and 15-18 per cent for men is consistent with good health. Stored fats regulate body temperature, provide a protective cushion for organs and assist with hormone production and regulation.

The fat people consume come from many sources, both visible and invisible. Visible fats are ingredients such as sunflower oil or olive oil. Invisible fats are an integral part of foods, including the fat found in meat, nuts, fish or cheese.

All fats consist of two types of fatty acids, which are distinguished by their chemical structure and the relative amount of hydrogen they contain. Saturated fats are loaded with all the hydrogen they can take whereas unsaturated fats contain less than the maximum amount of hydrogen. Unsaturated fats can further be divided into two categories, namely monounsaturated fats and polyunsaturated fats.

Fats naturally found in in foods are made of mixtures of saturated and unsaturated fatty acids. Fats containing mainly saturated fatty acids are found in animal foods such as beef or lamb, butter and other dairy products. These are not healthy fats.

Healthy fats are fats containing polyunsaturated fatty acids and include sunflower, cottonseed and maize oils. Exceptions here are poultry and fish oils, which come from animal sources but are high in unsaturated fat whilst coconut oil, a vegetable oil, high in saturated fatty acids is despite being a liquid. Nuts, olives and avocados are the major sources of monounsaturated fatty acids, and are also healthy.

The dietary role of fats is not simple. Although a moderate amount of fat is needed for everyone’s diet, many people go overboard. Eating too much fat, and unhealthy fat for this matter, is normally linked to two big health problems; obesity and cardiovascular disease.

Essential fatty acids as needed by the body are polyunsaturated fatty acids, mainly linoleic acids but it is these fats that are mostly neglected.

Studies have indicated that diets high in polyunsaturated fat lower the blood cholesterol level compared to diets containing large amounts of saturated fats.

The body’s fat intake can be regulated by cutting down on visible fats, shunning fried foods and choosing lean forms of meat and fat-free or low-fat dairy products.

Love and health,

Engela

How to Make Curried Green Beans

2012-06-08T04:37:00.002-07:00

Ingredients

· 1 kg green beans cut

· 500 g onions, peeled and chopped

· ¼ cup sugar

· 1 tbsp. curry powder

· ½ tsp. turmeric

· 1 tsp. dry mustard

· 1½ tsp. salt

· 2 whole cloves garlic

· 1 cup white grape vinegar

· 1 tbsp. corn flour

Preparation

1. Cook the beans in boiling water until they are tender but crisp. Drain.

2. Cook the onions in boiling water until tender. Drain.

3. Combine the beans and onions; add the remaining ingredients, except the corn flour. Bring to boil.

4. Thicken with the corn flour.

5. Serve cold. Keep well refrigerated.

Makes 12 servings.

Love,

Engela

What You Should Know About Avoiding Food Poisoning

2012-06-07T05:34:00.000-07:00

According to statistics of the National Institute of Diabetes and Digestive and Kidney Diseases (NIDDK) there are annually about 76 million cases of reported food poisoning in the USA of which 5 million cases are fatal.

No one is excluded from food poisoning. Therefore, prevention is better than cure. The keys are good hygiene, proper cooking temperatures for animal protein and the basic rule “keep hot foods hot and cold foods cold”:

1. Keep your kitchen or food preparation area, utensils, surfaces and your hands clean. Hands should be washed in warm soapy water for about 20 seconds before preparing food. Then, after handling food, especially raw meat, hands should be thoroughly washed again.

2. Be especially careful when canning food. Follow the instructions carefully to avoid botulism, a potentially fatal form of food poisoning. (Botulism is a rare but serious illness caused by a bacterium called Clostridium botulinum, which occurs in soil – National Institute of Health)

3. Thaw frozen meats – especially minced meat – in the refrigerator and cook it as soon as it have defrosted.

4. Although many people like to eat rare meat, be careful. Cooking meat only to rare may not kill the bacteria that can cause illness.

5. Poultry must be cooked until there is no red in the joints and juices run clear when it is pricked.

6. Cook fish so that it flakes with a fork, and it looks firm and opaque, not shiny.

7. It is advisable not to prepare or serve steak tartare or other raw meat dishes. (Steak tartare is a meat dish made from finely chopped or minced raw beef. Tartare can also be made by thinly slicing a high grade of meat such as strip steak, marinating it in wine or other spirits, spicing it to taste, and then chilling it – Wikipedia.) These are among the type of foods most likely to cause food poisoning. Mincing equipment may harbour contaminants, and minced meat offers micro-organisms on which to multiply.

8. When dining out especially be careful of rare or undercooked hamburgers.

9. Never depend on the sniff test to determine whether food is off. Meat that has been contaminated with E.coli bacteria, a major cause of food poisoning, does not necessarily smell bad. (E. coli is short for Escherichia coli -- a bacterium (germ) that causes severe cramps and diarrhoea. E. coli is a leading cause of bloody diarrhoea. The symptoms are worse in children and older people, and especially in people who have another illness. E. coli infection is more common during the summer months and in northern states – Family Doctor.Org).

10. Do not eat raw fin fish or shell fish if you have an immune disorder or are on chemotherapy. Although most fish you buy has been commercially frozen and thawed, freezing does not kill bacteria. It only kills most parasites.

Keep safe,

Engela

How to Make Brandied Cherries

2012-06-06T03:36:00.000-07:00

Legend has it that George Washington as a boy cut down a cherry tree. When his father saw the tree, he was angry. "George," he said. "Did you do that?"

"Yes, Father," he said, “I cannot tell a lie." George Washington's father was proud of George for telling the truth.

The cherry is a stone fruit related to the plum. There are three types of cherry – sweet and sour; both used in cooking and preserves; and decorative cherries, grown for their flowers.

Cherry trees flourish in regions with cold climates. The tree can reach about six meters at maturity. Its fruit is borne in clusters on long stalks.

This is a recipe for an easy-to-make cherry preserve:

Ingredients

· 500g ripe sweet cherries

· 150g caster sugar

· Liqueur brandy (enough to cover the cherries in a jar)

· Vanilla pod (Vanilla pods contain the seeds from the vanilla orchid plant.)

· Cinnamon stick

Preparation

1. Wash the cherries and dry gently

2. Place into clean sterilized jar and add the caster sugar, vanilla pod and cinnamon stick.

3. Seal tightly and leave to steep for 5-6 weeks.

Enjoy neat or over ice cream.

Love

Engela

5 tips for vegetarian health

2012-06-05T04:51:00.000-07:00

Although many people are vegetarians for health reasons, on compassionate grounds and as a way of life, it does not suit everybody. The reason is that a sense of deprivation defeats the object of any diet.

The crux of the matter is that a person should try what is good for him and if it is a vegetarian life style, so be it. To the vegetarian, the restrictions he places on himself express commitment to a healthy, natural and simplified way of life.

Vegetarian diets in general have certain advantages. They are usually lower in kilojoules and in saturated fats and refined sugars in particular. But, if eggs, cheese and butter are too freely used, much of these advantages may be lost. Due to the large amounts of vegetables, fruits and whole grains in vegetarian diets, they are automatically high in fibre content.

Lacto-ovo and lacto vegetarian diets can all provide adequate nutrition, if the contribution of the various food groups is well understood and if the person eats according to that understanding. A must here is to have consideration of the total amount of protein needed by the body. The RDA is not difficult to obtain if milk products, or eggs or both are included in the vegetarian diet. The protein in milk and eggs is more efficiently used than that of protein in meats and fish, so a little goes a long way.

In a pure vegetarian diet, the RDA intake of protein may be a problem. But, the total protein needs can be met efficiently only if legumes (peas, beans, peanuts) are a daily staple. Soy beans contain the highest percentage of protein amongst all vegetable foods.

It is therefore quite clear that the diet itself does not pose any health risk to the vegetarian. The main thing here is that with any diet, the person should always consult professional opinion and obtain assistance with a basic diet and menu plan that is to be followed.

The following 5 tips for vegetarian health can be part of this plan:

Avoid the so-called dead food – this is foods that are refined, such as white flour, cereals made with white flour and polished rice. Rather go for whole-wheat and whole-rye bread, or bread made from mixed whole-wheat and brown bread flours. Unpolished or brown rice is the healthiest.
Maintain a healthy weight. Excessive weight is linked to heart disease, high blood pressure, diabetes and a host of other ailments. A too low body weight can also be dangerous.
Exercise regularly. Inactivity puts you at risk for ailments ranging from heart disease to osteoporosis. Any activity from walking to gardening will help.
If you smoke tobacco, stop. If you don’t, do not start.
Regular check-ups are a must. Visit you physician regular to have a general check-up but specifically for any vitamin deficiencies you may have.

Love,

Engela

Cheese and Noodle Casserole

2012-06-04T06:07:00.000-07:00

Ingredients

· 200 g noodles

· 4 cups water

· 1 tsp. salt

· 1 onion, peeled and sliced

· 8 bacon rashers cut into pieces

· 1 tsp. sunflower oil

· 250 g smooth cottage cheese

· 1 tomato cut into thin slices

· 4 tsp. dry breadcrumbs

Preparation

1. Preheat oven to 180⁰C.

2. Cook the noodles in boiling salted water until they are tender. Drain.

3. Saute the onion and bacon in the sunflower oil until they turn golden and crisp.

4. Combine the noodles and the onion-bacon mixture and cottage cheese.

5. Place in an oven-proof casserole, cover with the tomato slices and sprinkle the breadcrumbs over.

6. Bake for about 20 minutes and serve.

Enjoy

Love

Engela

5 simple steps to lower the fat in your cooking

2012-06-03T05:35:00.000-07:00

The question that many people struggle with is whether fat should be avoided all together in a diet? The answer is NO! The human body needs fat for a number of reasons. It helps to maintain healthy skin and hair; it transports the crucial fat-soluble vitamins A, D and K; it helps a person feel satisfied after a meal because it slows down the emptying of food from the stomach and it supplies some of the essential fatty acids – the structural components of fat that the body needs, especially for manufacturing of certain hormones.

The question then is how much dietary fat does the body need? In lay-person’s terms; the body needs only about 1 tablespoon of dietary fat a day. But unfortunately, it is not that easy. Most people are taking in way too much dietary fat. The reason is that much of it is hidden in processed meats, pastries, other commercial baked goods and prepared foods such as French-fried potatoes, ready-made dinners, fast-foods, etc.

Taking into consideration that dietary fat is a necessity, the only objective then is to simply manage and control the intake of dietary fat by lowering the fat in your cooking.

Here are 5 simple steps to lower the fat in your cooking:

1. Polyunsaturated or monounsaturated oils can help to reduce the cholesterol levels in the blood and therefore even health specialists recommend the use of these type of oils as the best choice for salads and for cooking. It is a proven fact that Safflower oil (family of the sunflower) is the most polyunsaturated of the many types of cooking oil. Others in descending order are sunflower, soybean, maize and sesame oil. Commercially produced salad dressings may be loaded with saturated oils and therefore home-made salad dressing can be made by mixing 4 parts polyunsaturated vegetable oil with 1 part yoghurt and 1 part lemon juice; adding seasoning to taste.

2. The yolk of an egg already contains a day’s quota of cholesterol. Therefore, limit egg yolks to three or four a week. Contrary to yolks, egg whites can be eaten as much as a person wants. They are a low-kilojoule source of protein. In preparing recipes containing eggs, discard every second yolk – this means for instance, make an omelette with two whites and one yolk. The same with pancake recipes, French toast, etc. You won’t notice the difference.

3. Instead of frying food, use low-fat cooking methods such as poaching, roasting and grilling.

4. Switch to leaner meats and other sources of protein. Instead of mince, sausages or fatty steaks; choose fillet, or rump or veal. Include more fish and poultry without skin in menus.

5. Select condiments with care. Try to avoid tartare sauce and mayonnaise, which is high in fat. Replace mayonnaise with mustard or plain low-fat yoghurt with crushed garlic added.

Healthy love,

Engela

Eggs and Cholesterol

2012-06-02T04:49:00.000-07:00

Cholesterol is a must for every human body. The secret of success is that cholesterol levels should be at appropriate levels. With cholesterol on appropriate levels it plays a life-giving role in many functions of the body. When cholesterol is at a good level it works to build and repair cells, produces hormones such as estrogen and testosterone, and produces bile acids which are proven to aid in the digestion of fat.

On the other side of the coin, too much cholesterol in the body causes the cholesterol levels to increase which in turn can cause damage by clogging the arteries. This puts a person at serious risk for diseases such as heart attacks and strokes. In fact, the major cause behind heart attacks and strokes is clogged arteries resulting from high levels of cholesterol.

With the discovery that there is a link between high blood cholesterol and an increased incidence of cardiovascular disease, it was therefore just logical to conclude that any food high in cholesterol should be avoided to prevent an increase of blood cholesterol levels. When you eat saturated foods such as dairy, meat and eggs your cholesterol elevates. On the other hand when you eat foods such as fruits, vegetables, and grains you can maintain optimal health as they do not contain cholesterol.

Unfortunately, with this in mind the image of the egg as wholesome food is tarnished. Eggs are rich sources of dietary cholesterol and have therefore been labelled as a "bad food". Eggs have been widely known for their high fat and high cholesterol content, providing about 200 mg of cholesterol per egg. Cholesterol from the egg comes mainly from the egg yolk. May be that is the reason why some people only eat the white of the egg – but fun is in that! Unfortunately eggs are still high in protein which the body also needs very much. As a compromise, health gurus are advising us to limit the intake of eggs to only one a week.

It is especially athletes who include eggs in their preparing diets for body build-ups. However, the crux of the matter is that when eggs are a necessity for a special diet always ensures that a qualified dietician is consulted. It is also good to know that what is most important when you have to take in eggs is the way in which eggs are prepared. The healthiest way is to cook or poach eggs, and when scrambled or baked as little oil as possible should be used. The spray type or vegetable oil is preferable.

Whatever the case, the bottom line is that cholesterol is a given and with this given, high blood cholesterol levels are a fact of live. Live or die with it!

Love,

Engela

How to press your own tofu

2012-06-01T05:31:00.003-07:00

Many vegetarians rely on tofu for its high protein content and praise it for its versatility, pleasant consistent and mild creamy flavor.

By itself, tofu has no taste. Usually it is used with vegetables or soups. It is also versatile enough to be used in salads, with eggs, in omelets, or as a stuffing for celery stalks, tomatoes or green peppers.

Tofu is not only a rich source of protein but provides vitamin E, calcium and phosphorous. It contains no saturated fat.

Traditionally tofu can be prepared in three different ways – by blanching, stir-frying or deep-frying.

Blanching: This method improves the flavor and texture of tofu and the method is mostly used to prepare it for serving cold. The slices are placed in a large strainer and then lowered into boiling water for about thirty seconds. It is then drained and cooled. The slices can be added to a salad or a mixture consisting of soy sauce and safflower oil, seasoned with salt and pepper, can be poured over the slices and be enjoyed.

Stir-frying: Cut three blocks of tofu into cubes and stir-fry with spring onion pieces in a little bit of safflower oil. When the tofu is hot, season with soy sauce and serve immediately.

Deep-frying: Cut three blocks into cubes and deep-fry in hot safflower oil until it is puffy, crisp and golden.

Tofu, also sometimes called soy bean curd, is made by soaking minced soy beans and then pressing it to obtain a milky fluid. This milky fluid is then treated with a coagulant to form it into blocks. In this case the coagulant can be vinegar, or lemon juice or calcium chloride. It is then sold fresh.

Without adding any coagulant, the curd can also be allowed to ferment naturally in a warm place. The curd, or tofu, is hung in cheesecloth to dry. It is then washed in water to wash away the extra acid. After draining it can be packed tightly in a dampened mould. It should be firm enough to be cut into slices.

Those who have trouble handling tofu due to its fragile texture, or those who want a less custardy, more chewable product might want to press the tofu before using it in any of the three preparation methods. Here is what to do:

1. Wrap each tofu block separately in cheesecloth.

2. Place the wrapped blocks next to one another between two boards – cutting boards will do the trick.

3. Put them on the drain portion of the kitchen counter and put some weight on the top board with something heavy.

4. Leave for six hours or until sufficient moisture has run out and the cakes feel firm when touched.

5. The tofu is now firmly pressed and can be cubed or sliced without falling apart.

Love,

Engela

Tasty Lasagne recipe

2012-05-31T07:22:00.000-07:00

Pasta is traditionally the staple food of Italy but is equally popular the world over. The word pasta means ‘dough’ or ‘paste’ and is traditionally made from hard wheat.

Good pasta is made from hard durum wheat. The starch is extracted and produces fine, gritty particles or semolina flour. When this flour is mixed with water it forms strong, resilient pasta which can be dried easily and has a very long shelf-life.

Pasta should be cooked until it is firm to bite, not soft or mushy. Adding a teaspoon of vegetable oil to the cooking water will prevent pasta from sticking together when it is drained, and makes it more palatable.

Pasta is very high in carbohydrates and low in fat and contains some protein, calcium, potassium and phosphorous. Pasta made with enriched flour has thiamine, riboflavin, niacin and iron. Whole-wheat pasta, egg and colored pasta are slightly more nutritious than regular pasta.

For this recipe, lasagna will be used. Lasagna is the broadest of the ribbon pastas and comes as whole-wheat and plain, or with egg or spinach.

Here is the tasty and easy to make one-dish meal for six to eight servings.

Ingredients

· 350 g lasagna noodles, preferably whole-wheat

· 125 ml (½ tsp.) salt

· 125 ml (½ cup) chopped walnuts

· 250 g (1 cup) fresh spinach

· 750 ml (3 cups) tomato sauce

· Freshly ground black pepper to taste

· 250 g (1 cup) chunky cottage cheese

· 60 ml (¼ cup) grated Parmesan cheese

· 12 thin slices mozzarella or any Swiss cheese

Preparation

1. Cook the lasagna noodles in boiling salted water until tender but still somewhat firm – remember the teaspoon oil! Drain.

2. Preheat the oven to 180⁰c (356⁰F)

3. Toast nuts on a baking tray in the oven – stir a few times – for 10 minutes or until roasted

4. Wash and dry spinach and chop into bite-size pieces

5. Spread 190 ml (¾ cup) of the tomato sauce in the bottom of a 20 x 20 cm oven-proof casserole dish. Place one-third of the noodles on top and season lightly with salt and pepper. Cover with one-third of the spinach, one-quarter of the nuts, one-quarter of the cottage cheese, 12.5 ml (1 tbsp.) Parmesan cheese and a layer of mozzarella slices. Repeat these layers twice, and then spread the remaining sauce, nuts and cheeses on top.

6. Bake for 40 minutes and let stand for 10 minutes before serving.

6-8 Servings

Serve with a fresh mixed salad and ciabatta bread.

Enjoy,

Engela

Recipe for baked sardine and tomato roll

2012-05-30T01:07:00.000-07:00

Ingredients

· 225g suet pastry

· 125g canned sardines

· tomato purée

· Salt and pepper

Method

1. Heat the oven to 200⁰C

2. Place the suet pastry on a lightly floured surface and roll out to a rectangle 20x25 cm. Trim edges to form a neat rectangle.

3. Drain the sardines and mash with a fork. Add tomato purée to taste. Season lightly with salt and pepper.

4. Spread the sardine mixture to within 1 cm of the pastry edges.

5. Turn in the edges of the pastry, mitre the corners and roll up from one short edge.

6. Oil a large piece of kitchen foil. Wrap and seal the suet roll in it, leaving room inside the parcel for the pastry to expand.

7. Place on a baking tray and cook for 1¼ hours, unwrapping the top 5 minutes before the end of the cooking time to brown.

8. Remove from oven. Unwrap completely, turn on to a hot plate and serve immediately.

Enjoy,

Enge

Easy recipe for tasty Brazilian Chicken

2012-05-29T09:29:00.001-07:00

This is an easy and tasty recipe. Try it!

You will need:

· 1 onion chopped finely

· 1 cup dry-fry mixture ( ½cup boiling water with 1 tsp. chicken stock powder mixed into it, and ½ cup white wine)

· 4 chicken breast fillets, sliced into thin strips, across the grain

· 1 cup fruit chutney (mild or hot, to taste)

· 2 cups plain fat-free yoghurt

· 4 chives, chopped (optional, but nice)

· Salt and pepper to taste

· 1 cup basmati rice, cooked in 4 cups water and a pinch of salt

How to prepare the dish:

1. Put the rice and water on to cook for 10-15 minutes, stirring 2-3 times.

2. Dry-fry onion in dry-fry mixture: In a normal pan cook the onions dry over a high heat. Whilst you are waiting for them to stick to the bottom , make the dry-fry mixture (½ cup hot water, 1 tbsp. chicken stock powder and ½ cup wine, mixed together). When the onions are sticking to the base of the pan, use a wooden spoon to lift them and toss them around the heat to get browned on all sides. As they begin really sticking to the bottom of the pan, carefully add tiny amounts of the dry-fry mixture (about 1 tbsp. at a time), to create very hot, scalding steam. Do not add so much fluid that the onions simmer - you will have lost the plot entirely. Toss the onions about and when they start sticking again, add a tiny bit more of the mixture, creating the same hot steam. Wait until they stick before adding the next bit. Continue until the onions are very brown indeed. Then, add the rest of the dry-fry mixture, stir up the brown bits off the bottom of the pan, and let the mixture simmer down until the fluid is evaporated and the onions are moist but no linger bubbling. When the fluid has evaporated, you have a pretty effective non-stick pan in which you can continue cooking.

3. Add the chicken strips, and toss until sealed and cooked through (about 1 minute).

4. Add the chutney and heat well while mixing.

5. Remove from the heat and stir in the chives and yoghurt, allowing the yogurt to warm from the heat of the chutney (Cooking will make it curdle horribly).

6. Serve immediately on rice, with creamed spinach sachets cooked in the microwave, and patty pans, which have washed and boiled for 5 minutes.

Enjoy,

Engela

Recipe for Sunshine Burger

2012-01-29T06:20:00.000-08:00

You will need

· 1 cup sunflower-seed flour

· 3 finely grated carrots

· 2 tbsp. finely chopped onion

· ½ cup chopped celery

· 1 tsp. chopped parsley

· 1 tbsp. cooking oil

· Salt to taste

· ¼ cup milk

· Pinch of sweet basil

Preparation

Combine all the ingredients with enough of the milk so that they can be moulded into patties about 12 mm (½ inch) thick.

Place in a shallow oiled baking tray and bake until brown on both sides.

These patties are good either hot or cold and make a good protein food for a lunch box.

While hot, they may be served with a butter sauce.

For variety add 2 tbsp. chopped ripe or stuffed olives and 1 tbsp. grated cheese.

www.dan-the-bookkeeper.co.za

How to Pickle Meat

2012-01-25T03:10:00.000-08:00

Pickling meat is a process to cure and preserve all kinds of meat and fish, and originated from a time in history when the luxury of fridges or freezers was totally unknown. Today, pickled meat is a delicacy.

There is need to be a rocket scientist to pickle meat – it is very easy!

What you will need:

2 kg (4 lb.) silver-side of beef
350 g (12 oz.) salt and a little extra for cleaning the meat
15 g (½ oz.) saltpeter
85 g (3 oz.) brown sugar
3.5 liters (1 gallon) cold water
2 level teaspoonfuls dry mustard

Great care must be taken when preparing meat for pickling, as it must be perfectly fresh. Wipe the meat with a cloth and sprinkle with the extra salt; then leave it to drain for a few hours – this completely cleans the meat of extra blood.

Meanwhile make the brine. Put salt, saltpetre, brown sugar, mustard, and water into a large saucepan and bring to boil, and then skim the surface. Pour the brine into a large earthenware basin or crock and leave it until completely cold. Put the meat into the brine and leave it for a week to ten days, turning it every day. The basin or crock must be covered during the pickling – a large tray with a weight on top is ideal. After a week the meat will be mildly pickled – it gets stronger every day. Take the meat out of the pickle and wash it well in cold water. Remove any excess fat, roll the meat tightly, and tie it with string at about one-inch intervals. The brisket is now ready to cook.

To cook the meat, place it in a large pan together with whole carrots and onions; parsnips, peppercorns and a bay leaf. Cover with water and bring to boil and skim the surface. Cover the pan now with a lid and simmer for about three hours at medium heat. Enjoy with gravy and rice.

It is not only meat and fish that can be pickled, but a variety of vegetables can also be pickled.

How to Make Stuffed Peppers

2012-01-23T01:35:00.000-08:00

You will need:

· 1 onion

· 60 g (2 oz.) bacon or ham

· 120 g (4 oz.) Mushrooms

· Margarine or oil

· 1 cup cooked brown rice

· Salt and pepper

· 4 large peppers

Method

Cook the chopped onion, bacon, and mushrooms gently in margarine or oil for 10 minutes. Add the cooked rice and season. Cut the tops off the peppers and remove the seeds. Cook in boiling water for 3 minutes and drain. Fill the peppers with the stuffing, replace the tops, and put into a baking dish with a little water. Bake for about 30-35 minutes or until soft at 375⁰ F (190⁰ C.

How to Make Rock Cakes

2012-01-20T01:42:00.000-08:00

You will need:

· 250 g (8 oz.) wholemeal flour

· 2 teaspoons baking powder

· 1 teaspoon mixed spice

· 150 g (5 oz.) margarine

· 1 teaspoon sugar

· 1 egg

· Milk to mix

· 170 g (6 oz.) dried fruit

· 170 g (6 oz.) candied peel

Method

Mix the flour, baking powder and mixed spice. Rub in the margarine then add the sugar. Mix in the beaten egg and enough milk to make a stiff consistency. Add the fruit and peel, and place the mixture in small heaps on a greased baking sheet. Bake for 15-20 minutes in ⁰the top of a hot oven at 450 ⁰F.

How to fall in love

Tips for Cooking Vegetables

2012-01-17T23:18:00.000-08:00

1. Always boil water before adding the vegetables. If you put vegetables into cold water and then bring to the boil, it does more harm to the nutrients than does quick boiling. Use the smallest amount of water possible, and then use this for sauces, soups, and stocks. Do not throw vegetable water away as it contains valuable minerals and vitamins and keeps well in the refrigerator.

2. Don’t overcook. Fruit and vegetables are much nicer if slightly undercooked. ‘Bubbling cauldrons’ of food, especially fruit and vegetables, are not compatible with healthy cooking and must destroy the fibre to some extent.

3. Whenever possible eat fruit and vegetables raw.

4. Don’t add chemicals to your cooking. If you want to keep green vegetables from going white, add a few drops of lemon juice to the water. Do not use salt when cooking. Add the salt at the table if necessary. When spinach is cooked in salted water, it loses nearly 50 per cent of its iron content as compared with a 19 per cent loss when cooled without salt.

5. Eat in their skins whenever possible. Wash fruit and vegetables properly first but do this quickly and without prolonged soaking. If you have to peel fruit and vegetables do not use a knife - you lose too much of the skin and often of the vegetable itself. Use a peeler that takes just the surface off. Remember –every time you peel a fruit or vegetable you are refining it and throwing away some of the valuable fibre which you have paid for.

There is little point baking wholemeal bread or buying bran if you throw away other fibre you have already bought. Potatoes should be scrubbed to remove the soil and dirt, the eyes removed. Then cook them in their skins and eat everything. You have probably never thought of eating a potato raw. Try it. Add some thin crispy slices to a green salad.

6. Cook to retain the natural flavours and aromas of the food. Steam, pressure cook, sauté, or grill. Do it quickly and with the minimum of water of other additives. Do not reheat fruit and vegetables repeatedly as this only compounds the felony of nutricide and further mutilates the natural fibre content.

7. Make large quantities of vegetables like bean pot, soups or apple puree and store in a refrigerator. These all keep well and save time and fuel later when you need them.

Three Tips To Be Irresistible For Men

Tips For Winter Wellness

Tips for Reheating Meat

2012-01-16T04:11:00.000-08:00

Here a few tips on how to reheat meat with safety:

Always heat meat quickly and for the shortest possible time, otherwise it will become tough and indigestible – the aim is not to recook but simply to reheat. However, cooked ham or bacon which give flavour to so many dishes, are the exception to this rule.

Always cool meat dishes as quickly as possible and put them in the refrigerator only when they are completely cold.

Remember to add extra moisture when it is required.

Recommended Main Dish for Christmas

2011-12-18T22:21:00.000-08:00

Christmas is just around the corner. For you who have been idling too long, do not despair, here is a delicious recipe for mutton pie.

Recipe: Mutton Pie

Make your own tomato sauce

2011-12-16T12:18:00.000-08:00

Ingredients

· 1 carrot

· 1 small onion

· 1 rasher bacon

· 150 g butter

· 1 can of tomatoes

· 1 Tbsp. flour

· 1 cup vegetable stock

· A bay leaf

· Salt and pepper to taste

· Pinch of sugar

Preparation

1. Dice the carrot, onion, and bacon.

2. Heat the butter and toss in the carrot, onion and bacon – do not brown.

3. Add the tomatoes and simmer for a few minutes.

4. Blend flour with stock and add bay leaf.

5. Add to ingredients and simmer gently for about 30 minutes; stirring occasionally.

6. Rub through a sieve.

7. Add salt, pepper, and the sugar.

Old Age Jokes

Beautiful women

Beautiful South Africa