Easy Healthy Recipes



Courgettes are given so easily you put a plant in the garden or in the garden and courgettes have to "give and take", that is, to eat and to give to family and friends and even your spare. know people who do not want them in the garden because then you do not know what to do with them. matter to me worth listening to these things because it is a versatile vegetable that supports many preparations and all of them are delicious. A common mistake is to collect them committed too big. Zucchini, with size, tenderness and softness lost, becomes rough and tough and stop being a delicacy. Ideally, visit the plant every day and go cutting reaching a length of 15 or at most 20 cm. is well preserved for a few days in a dark, dry place or in the refrigerator but also I like to cook quickly and should not consume them at the time, freeze them cooked or scalded. then put the links to recipes the leading blog among its ingredients, zucchini. I hope this is easier and faster to locate a recipe that we feel like when someone regale courgettes and know very well what to do with them (other than ratatouille and cream, of course).

Hot Cross Buns

Happy Easter to everyone who celebrate...Here is some hot cross buns..:) Everytime I studied the rhymes" Hot cross buns" I have wondered how these buns were.. Finally I baked my own batch of hot cross buns by replacing egg with  flax seeds and using raisins and cardamom as flavors..Here is the recipe




All purpose Flour-3 cups
Active dry yeast-2 tsp
Milk-1 cup(lukewarm)
Honey-1/4 cup
Salt-1 tsp
Flax seed powder-1 tbsp
Hot Water-3 tbsp
Cardamom-1tsp(seeds lightly crushed)
Raisins-1/2 cup(golden and dark mixture)
Egg wash/Milk wash

Method of preparation:
1.In a bowl mix yeast and milk and set to foam for 5 minutes.
2. Mix flax seed powder and hot water and let sit for few minutes. It will turn thick by that time. If it doesn't then heat this mixture till it turns thick and resembles egg white in texture. Let cool for some time.
3. Add honey, salt and flax mixture and stir until everything mixes.
4. Add the cardamom and raisins and mix well.
5. Add flour to this mixture and knead to a soft and elastic dough about 8 to 10 minutes. The dough is sticky at beginning but turns soft and elastic as you knead it. Add little extra flour if really needed approx 1 hour for me..
6. Transfer the dough to lightly oiled bowl and set aside to double in size. 
7. Punch the dough and shape them to 12 round balls/ rolls and set on a baking tray to rise for another 25 minutes.
8. Preheat oven to 400F. Egg/milk wash the rolls and bake for about 10 to 15 minutes or till lightly browned.
9. Allow to cool.Apply icing and serve.


For Icing:
Confectioners sugar-1/2 cup
Cream-1 tbsp

1. Mix the cream and powdered sugar to smooth paste. 
2. Once rolls cool completely,  use a piping bag to mark the cross on the buns. You can do it with a tsp too.


Cocoa Brownies with Walnut and Brown Butter


  When Abraham Chacko approached me to write a guest post for his space I was very happy to do it and accepted it without second thought said yes. He had given me enough time and wanted it only by the end of march. As many of you know me..I am the last minute person..No matter how much time I get..ok sometimes I do start early but then there will be something that holds me till the last minute..I guess that is how I am programmed by God..Now I don't want to rewrite it..;)..So here too I started with one recipe and finally ended here after editing the pics and knowing that they were horrible...Guess these are tolerable..:)
     As the many other friends I have got in fb, he is one among them. Quite an interesting guy with loads of talent. He has a great collection of recipes and a very cute family with two adorable daughters and an all in all great wife Susan..:). Chacko's Kitchen is the place where you find their effort..If you have never been there do visit it..
    Here is the small treat that I have prepared for them...This is a perfect fudgy brownie with a crunch of nuts perfect to have with milk. Here instead of butter, brown butter is used and it does taste great. Mixing and making them is quite easy though do not over bake them. Do visit here for the recipe..:)





Hokkaido Milk Bread with Tangzong(Eggless)

This time Aparna gave us the detailed recipe to bake Hokkaido Milk bread.They are soft white breads which gets its texture from the use of Tangzhong. This month I have been baking a lot of bread using this method as a part of another baking group too. As I have done the loaf already here I have tried some shapes.Original recipe is from 65 Degrees Tangzhong “65C Bread Doctor” by Yvonne Chen, and adapted from here.


For Tazgzhong(Flour-Water Roux):
All purpose flour-1/3 cup
Milk-1/2 cup
Water-1/2 cup

For Dough:
All purpose flour-21/2 cups
Sugar-3 tbsp
Salt-1 tsp
Powdered milk-2 tbsp
Instant dried yeast-2 tsp
Milk-1/2 cup+1/4 cup(extra if needed)
Cream-1/8 cup(25% fat)
Tangzhong-1/3 cup(use half tangzhong from above)
Salt-1/4 tsp
Unsalted Butter-25 gm(cut to small pieces, softened at room temp)

Method:
The Tangzhong:
1. Whisk he flour, water and milk in a saucepan until smooth and there are no lumps.
2. Place saucepan over medium heat, let the roux cook till it starts thickening.
3. Keep stirring constantly so no lumps form and the roux is smooth.
4. Cook the roux till it reaches 150F(65C) or until you see lines forming in roux as you stir/whisk.Take pan off the heat at this point.
5. Let it cool completely before using it for baking.

To make bread:
1. Combine all dry ingredients in a bowl, mix together, make  a well in center and set aside.
2. whisk cream, milk, tangzhong together and add this into the dry ingredients. Knead until everything comes together and you get a dough shape and gluten has developed. Then knead the butter.
3. Knead the dough into a ball shape and keep it in a  greased bowl covered with a kitchen towel to proof till its doubled in size, about 45 minutes or more depending on the weather.
4. Transfer it to a clean surface to shape it.This recipe makes one loaf(9"X 5"), 2 small loaves(6"X4"), or 1 small 6"X4" loaf and 6 small rolls, or can shape it to rolls or different shapes.. Deflate and divide the dough .Preheat the oven to 325F.
I made a tortoise,2 flowers and six small rolls.

To make tortoise:
5. To start with tortoise first take ball of dough and shape it into a smooth ball.Shape a head and four limbs from smaller pieces of dough.
6. To make shell take a small piece of dough make a thin round(1/8" thick) and mark with a knife. 
7. The marks should be deep but don't cut through. Wet the under side of dough with milk or water and stick it on back of your tortoise. 

To make flower:
8. Take two small rolls of equal size. Stretch them to sticks about 3/4 to 1 inch thickness.
9. Take two sticks and make spirals with them. Pinch the ends after making a small round.
10. Now take a small ball that fits in center of round and brush it with little milk on the sides and place it in the center.

To make rolls:
11. Take a small ball and roll it to a small oval shape using a rolling pin. Fold the smaller side into center and then the other side slightly over the earlier one.
12. Now roll the unfolded edges again to form a small rectangle and then make it to a roll and pinch the edges to seal well. Keep the roll in the muffin pan and continue with the other dough ball.
Notes: You can stuff the rolls with sweet or savory fillings.


13. Set it aside covered with a kitchen towel to proof  for 45 minutes or till it reaches to 3/4th of the tin.
14. Apply a layer of egg wash to the dough and bake it in the preheated oven for  35 to 40 minutes. To check doneness tap the bread and you should hear a hollow sound.
15. Transfer to wire rack to cool completely. Slice and enjoy soft freshly baked bread. You can keep it in airtight box for later use. This stays fresh even the next day.


Done by:

Spaghetti Stir Fry

Being a mom is very special, but is there any mom out there who doesn't think - hope I was all alone doing it or who doesn't want to spend a day all free not thinking of anything, not thinking that my kid is pulling this or is putting himself here or there or is too quite..I know all moms do that..and everyone would eagerly be looking for some time to be free..Hmm I do and finally I got 2 days a week free from the past month..Initial few days went in my thoughts whether he will adjust there and how is he going to manage without me..I was all sad then..then few days he din't go because of cold and now we both are doing fine..No more tears to mama and baby.:) And all this has happened in 8 days..Yes he is a playschool going kid now and mama planning to maximum utilize that time..;)
Now my hubby comes home for lunch and God I have always felt to tell him that he can have food from office for those 2 days of week...Don't you think its a good idea as I don't want to spend time preparing food..Hmm need to  put that idea on plate sometime soon..

Off to the recipe..This is one I made on one such days...Its easy to put together...



Whole wheat thin Spaghetti -11/2 cups cooked
Carrots-1 big/6 baby cut(I used purple and orange ones, cut lengthwise to thin sticks)
Green beans-10 nos(cut lengthwise)
Cabbage-1/4 cup(Used purple ones, finely cut lengthwise)
Capsicum-1/2 of big one(cut lengthwise)
Onion-1/2 of small one(thinly sliced)
Garlic-1 tsp(minced)
Ginger-1 tsp(minced)
Soya Sauce-1 tsp
Red Chilly Sauce-1 tsp
Tomato Ketchup-1/2 tsp
Vinegar-1/4 tsp
Olive oil-2 tsp
Spring Onion-2 tsp(chopped)
Salt and pepper to taste




Method of preparation:
1. Cook the noodles as in the package. Drain, Wash with cold water and set aside.
2.  Heat oil in a wok.Add the minced ginger and garlic and fry for a second.Then add onions and saute for 2 to 3 minutes.
3. Then add veggies,pepper and saute it well. Add the sauces and salt on medium high flame and mix well.
4. Then add the coked noodles and mix well. Do not overdo it or you will end up breaking the noodles.
5. Add the vinegar to this along with spring onion. Mix well on high heat and serve warm.



Choosing Flour for Baking



  1. If stale bread or fresh bread soft enough, it can be corrected. Prepare a pot in which to place the entire roll of bread. Put the bottom of a clean wooden or clay stand, pour in a little pot of water, then put back the bread, it does not touch the water, be sure to cover with a lid and place for 3-5 minutes on low heat. In the process of heating the water will evaporate and steam refresh bread, make it soft and warm.
  2. Flour should be stored in a cool, well-ventilated place. About once a month it should sift and aerate. Wet basement becomes stale flour, and if stored in a warm place too gorknet and gets an unpleasant odor.
  3. To the flour and rice not start worms and weevils, you need to put in them intact garlic clove.
  4. Flour moisture gives the feeling of cold, when you dip your hand in it. This meal should be eaten in the first place, because it does not last.
  5. Dough will turn soft and airy, if you add to it the cooled potatoes, grated on a fine grater (2-3 potatoes 1 kg of flour).
  6. Before mixing the flour dough several times to sift. By sieving the flour absorbs more air, so the dough is fluffy and tender.
  7. If the dough is put a lot of fat cakes are obtained vague, hard crumb.
  8. Before you put the yeast in the dough, you need to separate them in a small amount of warm water or milk with sugar and flour.
  9. Prezhle you put baking soda in the batter, it should dissolve in vinegar flavor soda then you will not feel in the pie.
  10. If the dough for pancakes come, it can not interfere.
  11. Pancakes will taste better if you add to the dough whipped protein.
  12. Shaving brushes for greasing pans for baking pancakes can serve cut in half and mounted on the fork potato.
  13. Not to lubricate the pan during baking pancakes, you need to prepare the dough pour a little vegetable oil and mix (one tablespoon oil 2 kg test).
  14. Dough, kneaded for Table margarine, long stale. Knead the dough is rolled out good bottle filled with cold water.
  15. Dough will not stick to your hands, if palm oil vegetable oil.
  16. It is easy to roll out thin dough, rolling pin if the wrap clean linen cloth. If the dough is too wet, you need to put on it a sheet of parchment and roll right through the paper.
  17. To thin dough pass on to the pan, sprinkle the dough with flour to and screw on the rolling pin.
  18. Do not lubricate the edge egg puff pastry - when they harden and baking the dough will not rise.
  19. Nedosolennoe dough can sunflower, if poured into a salt dissolved in a little water or milk and mix thoroughly Move.
  20. To cake turned bright yellow, you need to rub the yolks with a pinch of salt and put in 8-10 hours in a cool place.
  21. The dough is no longer fit, you need to cover it well with water-dampened paper.
  22. Pies get more fragrant, if fry them in the vegetable and ghee (1 kg of vegetable oil 300 g melted).
  23. That dough is not saturated with fat, they should fry over high heat, add the oil a little vinegar.
  24. To check if there is enough oil warmed up for preparation of pies, you need to pour it on top 2-3 drops of water. If the water evaporates from the surface, oil is ready. If the drops will go to the bottom, lower in fat cakes are not.
  25. The fat in the preparation of pies not foamed, add to it a pinch of dry salt.
  26. Before you put the cake in the oven, you need to let him go for 15-20 minutes, then lubricate the egg white.
  27. When dough sheeting should not pour a lot of flour.
  28. Test better propechetsya, if around the cake from the pan leaving voids.
  29. When baking air biscuits (meringue) on baking a must to put a sheet of plain paper.
  30. When kneading need milk or water to pour a little, thin stream while stirring. Then the dough is no lumps.
  31. Baked cake can not be easily removed from the mold, you need to give it a little cool. But you can not leave for a long time and the pan - this cake is moist and smells like iron.
  32. If you cook the cake stuck to the opposite, to hold the pan over steam or wrap it up for a few minutes with a damp towel.
  33. Pie is not the foothills, if by putting the pan with the dough sheet filled up on it with coarse salt.
  34. If the cake in the oven starts to burn on the one hand, you need to put a baking dish with water.
  35. The cake turned out delicious, the first 15 minutes, do not open the oven.
  36. The top and bottom crust with a baked pie was soft, you need to put it on a soft cloth and cover it tightly at the top. If the pie crust with much withered, it is necessary to put it on a cloth, and the top cover is dry.
  37. To find out whether the cake is ready, you need to stick to it a wooden stick. If the stick turns dry - cake is ready.
  38. Baking quality products can be identified by its weight: the easier, the better baked.
  39. To cut a hot cake, it is necessary to hold the knife previously in hot water and quickly dry.
  40. Hot dough should be filled with cold syrup, cooled down - hot.
  41. If you need to prepare the dough with raisins, sultanas rinse in hot water and sprinkle with flour, then raisins evenly distributed in the dough.
  42. Pastry can not knead too long, otherwise it will become thick and hard.
  43. Biscuit dough to knead quickly and bake immediately, otherwise it evaporate from the air bubbles and cake loses flavor and tenderness.
  44. If you cook biscuits or biscuit with lard, add a little lemon juice.
  45. If cookies burnt, should cool it, and then spend some time on it a fine grater and sprinkle with powdered sugar.
  46. Bake the cake to a moderate heat in a preheated oven.
  47. After pypechki can not make a cake in the cold because of the sudden change of temperature it can settle.
  48. To cake decorated with fruit, not softened, it is necessary to grease it before baking egg white.
  49. In the cream from the milk, starch and cocoa to add a little grated orange peel and pour a few drops of orange essence. This will give the cream a pleasant smell.
  50. Butter will easily whipped if you first cut it into pieces, put in a bowl, submerged in hot water, and keep until tender.
  51. Whisk well to cream, to add to her own white and cool in the water dish in which it is located.
  52. If the jam for pies watery, add to it 2-3 tablespoons of crushed crackers or corn flakes.
  53. Iron sheets on which the pastry is baked, it is best to wet with water, not oil.
  54. Keep away the white and brown bread, because white is losing its taste.
  55. Bread for a long time to keep the taste and pleasant smell, if you keep it in an enamel saucepan, pour in the bottom of which is a little vanilla, and on top of the bed a plastic circle.
  56. Long stale bread, if the pan (or a box), where it is stored, put an apple, a piece of raw peeled potatoes and a little salt.
  57. Pies to drying out, they are best stored in a clay pot, covered with a cloth, or in a plastic bag.
  58. To cut thin slices of fresh bread, you need to heat the knife, dip it in boiling water for a minute. You can also cut the crumbly cake.
  59. To refresh dried up biscuits or cookies, we have to put them on a baking sheet and sprinkle with water, or drop a second in the milk, then place the pan on a large bowl of water and put in a few minutes in the oven. Under the influence of a couple of products will be as fresh. You can dip the biscuits in milk and place in a slightly warmed oven.
  60. To refresh dry bread, we must wrap it in a wet paper and put it on for 10-15 minutes in the oven.
  61. The cake will not dry in the box, if put together with him an apple.
  62. The yeast is not spoiled, should be stored at a temperature of not more than 3 - 4 °. You can also crumble the yeast - dry and place in a sealed glass jar in a dark place.
  63. If the yeast is put into the flour or table salt, they persist longer. For a long time, the yeast can be stored in the refrigerator freezer.

Tips For Cooking Meat



Tips For Cooking Meat

  1. Beef stroganoff is delicious, if you add a soaked dried mushrooms, cut into wedges.
  2. Brains before breading should hold in cold water, then release of the film and put in another pan with cold water, add a little vinegar and salt, spices for the soup and simmer for 15-20 minutes. Ready brains to cool in the water, which were cooked.
  3. Liver before use is recommended to put an hour in cold water, then squeeze out the blood, remove the tape covering her and remove the bile ducts.
  4. To beef liver has become more soft and tender, before roasting to keep her a little of the milk.
  5. Kidney before cooking to soak in cold water, cut in half.
  6. Beef kidneys must first boil, then rinse in cold water. Veal, lamb and pork kidneys previously scalded with boiling water.
  7. Sausages to not burst during cooking, before dropped into boiling water in a few places to prick them with a needle. You can also cook them for a couple. To do this, fill a pot halfway with water, boil it, then put the pan on top of cross kitchen spoon (preferably wooden), and the sausages are hung so that they were a couple, but do not touch the water. After 4-5 minutes of hot dogs are ready.
  8. If sausage bad peel, you need to lower it for half a minute in cold water, and pour over boiling water better.
  9. If the jelly is not separated from the form, have to wrap it with a towel soaked in hot water.
  10. To get flour gravy without lumps, it is necessary to plant the flour in salted water.
  11. If the sauce is too salty, you need to put it in a few seconds on a sugar cube.
  12. All spices should be put in the food before the end of cooking.
  13. To give the meat or fish with fried golden crisp, you must first grease their eggs and then downed break in crumbs.
  14. Dishes, cooked in a pressure cooker, especially if they are cooked with mustard, sour cream, tomatoes or cabbage, can not be left in the pan-should immediately pass them in an enamel or glass container.
  15. Pis z, the rest the next day, before eating should always be brought to the boil and carefully fried.
  16. You can not store canned food in open cans - they should immediately shift into a glass or enamel bowl.
  17. If it is necessary to check whether fresh canned, you press your finger on the bottom of the banks so that the sheet was formed dent. If after a while begins to straighten a dent, then canned food spoiled.

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Tip Meat Products Processing

  1. Meat for aspic jelly or need a good soak and rinse, then give a clear jelly and more delicious - otherwise dull and without significant meat flavor.
  2. The meat should be washed in water at room temperature, but leave him to it, it is impossible.
  3. Meat, which is not subject to immediate preparation, should not be washed, Yuk in this case it goes bad quickly.
  4. To thaw frozen meat, you need to rinse it with cold water, then put into a clean bowl and cover with lid.
  5. To keep ground meat more than a day, you need to wrap it in a clean cloth dampened with a mixture of water and vinegar (in equal proportions), and hanging in the draft.
  6. The meat can be stored for long periods without refrigeration, shifting his nettle leaves and wrapped in a damp towel.
  7. Washed and soaked in lemon juice will be fresh meat, even on hot days.
  8. To a day or two to keep the meat from spoiling, you fill it with raw milk and pour over boiling water with a little salt and keep in a cool place.
  9. Fried in a little oil and lightly salted meat can remain fresh for several days.
  10. The meat will remain fresh for several days, if wipe it dry, then lubricate with melted fresh lard, wrap parchment paper and hang it in a cool place.
  11. If meat is rubbed with salt or sugar, it will remain fresh for a long time.
  12. Long the meat is fresh, if you pour it to remove sour milk. By the end of the day drain the milk and pour another. In the days to pour every day.
  13. Smoked meat (ham, bacon, brisket, sausage, etc.) are best stored in a dry ventilated place at a temperature of 4 to 8 ° Celsius.
  14. Chopped cooked ham should be stored (even for a few hours) in a cool, dark place, well wrapped in cellophane.
  15. To fat long port, need for salting bacon when cool, rub it with salt, pepper, fresh bay leaf. At the bottom of the barrel to put 3.4-washed stone. They are in two rows to lay down a piece of bacon skin side down, so fill in all the dishes. Prepared in this way fat is not yellow, no slime and odor.
  16. Keep the bird is best in a dark metal pan, pre-gut, washing and dry.
  17. Birds need to thaw slowly, with an average temperature below 18 °. You can not thaw it in water, as in the loss of taste and nutritional quality of meat.
  18. If raw meat with salt, it will provide the juice. The meat during cooking will dry hard. Therefore, if there is no neobhedimosti long to keep fresh meat, salt it must be immediately before putting in the pan, add salt and ground meat only when stirred to beef cuts.
  19. Save the liver during the day can be in cold water.
  20. Corned beef soaked in cold water at a temperature of +12 ° (for 1 kg of beef to 3-4 liters of water).
  21. To know whether meat benign, we must press on it with your finger. If the dent formed quickly equalized, then meat benign. On a section of benign meat should be dry.
  22. Good meat is red fire pink lamb - crimson hue, fat in hand does not stick.
  23. Fat young animal-white, sometimes pink, old - yellow.
  24. If the meat has a bad odor, it is necessary for him to put in the cooking pot 1.2 wood coals. You can also chop the meat pieces pa, wash in cold water, put in a pot with charcoal and cover with cold water to cover meat it. After 2-3 hours remove the coal, and the meat cook in the same water.
  25. Animal meat can be eaten just a day after the slaughter.
  26. The meat of hares and rabbits were tasty, desperately needed after the carcass put in a cool place for 1-2 days, and before the pre-cooked meat marinate.
  27. Beef cooked faster if its pre-recapture wooden hammer or hoe and add water 1-2 tablespoons of vinegar.
  28. Mince for meatballs or chopped steaks can not be stored for a long time, even in the refrigerator. Due to salt the meat becomes reddish and fried chops or steak are obtained hard, tasteless, unappetizing to look at.
  29. Grilled meat, poultry, fish and meat patties are ready, if punctured with a fork or a spoon push they imply clear juice.
  30. Meat will be juicier if you boil it in large pieces. The meat should be cut pas wet board, as dry wood absorbs some of his juice.
  31. The soup was tasty, washed beef should be dropped in a pot of cold water, causing meat juices boil and become less juicy beef and broth stronger. If beef dipped in boiling water, fat will be less strong, and juicy beef.
  32. When roasting meat portions, do not cover bowl with a lid, so the steam does not escape, and settle on the meat and gives it a bad taste.
  33. Boiled beef, ham, chicken should be removed from the broth just before use, otherwise the meat will be dry and less tasty.
  34. The meat retains juiciness, flavor and vitamins, it should simmer in a pan with a tight lid closed, occasionally pouring a little water.
  35. To cooked meat was juicy, it should be left up to the filing of the table in its own broth in a saucepan with the lid closed.
  36. In processing the meat can not be too long to beat his hoe, as this broken meat tissue and follows nutritious juice.
  37. Grilled meat is tasty and soft if for an hour before cooking it with mustard oil.
  38. The surface of the meat that was roasting in the oven, is a more fragile, and the meat juicier if you fry to water it from time to time with water and rub with a slice of lemon.
  39. Roasted or boiled meat will be more tender, if during cooking sprinkle it with a small amount of brandy.
  40. If, before frying, sprinkle the meat with powdered sugar, it formed tasty fried crust.
  41. To roast pork was tasty and toasty, you must first make a sharp knife several deep cuts on the surface.
  42. To roast the meat was juicier before applying it on the table, it is necessary to hold it a little over a saucepan of simmering water.
  43. Fry patties and meat should only in well-heated pan with fat.
  44. When frying meat or fish pieces should not be poured into the pan, a large amount of fat as meat and fish absorb fat and become very heavy on taste.
  45. When warming up cooked meat to sprinkle it with cold water, put in a pan and heat over medium heat.
  46. Dishes with sauce before serving to warm up for 30-40 minutes in a hot oven. They will get a special taste and aroma.
  47. For cutlet mass use stale white bread, as fresh prepared cutlets gives nasty tack. And white bread increases the volume of products, absorbs escaping meat juices and gives splendor Minced meat, juiciness, softness.
  48. When the chops and steaks are prepared from minced meat, bread soaked in milk or water before you add it to the stuffing should not be strongly pressing.
  49. If the cutlet mass lay onions, it is recommended not to mince, and grate.
  50. To minced meat does not stick to hands at cutting cutlets, you wet your hands with water.
  51. To patties do not stick to each other and carve better, add to stuffing a little potato flour.
  52. Steaks and chops become softer if 1-2 hours before cooking grease the surface with a mixture of vinegar and oil.
  53. Steaks, chops and steaks should fry just before serving.
  54. Burgers will be more tasty and juicy, if you put the cutting into the middle of each piece of butter.
  55. If you add the mince for meatballs some sour cream, grated carrots or potatoes, burgers will be softer and more luxuriant.
  56. You can not fry patties and cook for a couple. To do this, put them in a colander set over a pan of boiling water and close the lid.
  57. Large piece of meat, poultry or game carcass every 10-15 minutes to baste in which they are fried.
  58. Not to overcook the meat, placed in highly-heated oven, it must be covered with oiled paper.
  59. If meat is burnt in fire, you need to cut the burnt part, clean the pan, add the broth, put the meat and continue braising, turning frequently.

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What Is The Macrobiotic Diet?



Diet means long life, but otherwise follow up can have serious health consequences . This type of diet or rejects all processed food considered adulterated by being manipulated . The diet goes through ten stages of dietary restriction to carry exclusive feeding grain.

Foods are classified into two categories: Yin and Yang , having to be a harmony between the two to achieve the physical and mental wellbeing. Yin foods are all-natural foods: sugar, fruit, honey or alcohol. Yang foods should limit, some of them are: salty foods, red meat, poultry or coffee.

The diet consists of diets that are numbered -3 to +7. The first five animal foods eliminate progressively becoming more vegetarians. The rest is eliminating processed foods or processed until you reach +7 diet, in which only consumed cereal grains crushed. In addition, it reduces the amount of water consumed, which may lead to dehydration . this diet Features:
  • Foods should be cooked with vegetable oil or water, clay or iron vessel and only salted with sea salt, no salt refined and / or supplemented.
  • Non-consumption of fruits and vegetables treated with manure and fertilizers.
  • It prevents food from countries away from the place where they live.
  • Priority is given to seasonal vegetables.
  • We avoid vegetables like potatoes, eggplants and tomatoes.
  • Nothing spices or chemical ingredients.
  • As fruitive only supported natural Chinese tea or Japanese.
  • They are recommended for cereals with different preparation: rice, wheat, rye, corn, barley, millet ... However not recommend their meal.
  • It minimizes fluid intake.
  • Chewing each mouthful at least 50 times.

Nutritional consequences of diet adherence:
  • As we pass from -3 to +7 diet begin to appear deficient in protein, iron, calcium, vitamins A, D, C and B12.
  • Besides the high presence of philately decreases abosorción of the few minerals that may be, eventually emerging diseases such as anemia, scurvy, hypoglycemia or hipoproteinemias and thus malnutrition.

If you thought that follow a macrobiotic diet was easy you were wrong, to reach the stage -3 to +7 practically should you go to live in the country and cultivate yourself your own cereal and fruit .

Today the fashion of the macrobiotic diet is closer to -3 to +1 diet, which somewhat resemble the ovolactovegetarianas or vegan. What is clear is that strict monitoring part of this type of diet can lead to deficiencies, and follow-up today is virtually impossible, it is rather a part of philosophy that emerged at the beginning of last century, which today vestiges or substitutes.

Macrobiotic Diet


His supporters say the main factor to fight disease is food that nourishes the body and mind as they consider useless antidote use, whether allopathic, homeopathic or naturopathic, if not stop using "poisons" (saturated fats, high amount of sugar and salt, snuff, alcohol and drugs).

Therefore, states that practiced macrobiotics from discipline that aims to provide the means to get rid of bad habits, vices and food constraints imposed by a highly consumerist society.

Also, according to the fundamentals of this regime must be in harmony with nature, so the food choices must be made ??according to each season, climate and health. The macrobiotic diet is a way extreme vegetarianism combined with ideas from Zen Buddhist philosophy has found acceptance among believers in natural feeding and food "organic", and also many dissatisfied with the established social order and the modern food industry. His supporters traverse ten levels of dietary restriction until that feed grain only.

The macrobiotic diet is based mainly on the intake of whole grains such as rice, barley, maize and wheat, which can be eaten boiled, stewed, in soups, pies or cakes. It is also important to add to the fruit and vegetable diet, and for the animal protein that the body requires is advisable to combine the aforementioned foods with lean meat (fat) beef and skinless chicken and fish. addition, the scheme Eat less dairy products, which should be replaced by green leafy vegetables, as they contain lots of vitamins A and C, calcium, potassium, iron and folic acid, which prevents nutrient deficiency. Notably, some say that this diet is prohibitive and can lead his followers to be malnourished, but actually allowed to eat all foods, the key is to choose the best quality balancing quantities.

Balance between yin and yang foods

Classify foods into two categories: ying (Food liabilities) and yang (active food). There must be a balance between yin and yang foods to achieve health and fitness and mental health. For them, some yin foods are: carp, clams, watermelon, potatoes, prunes, sugar, honey and garlic. Horse meat, chicken eggs and duck, pork and caviar are yang. Cereals, and vegetables offer the best balance between yin and yang. Among the nutrients, most B vitamins and vitamin C are ying while soluble (A, D, E and K) and B6 are yang. These classifications are meaningless from any scientific standpoint.

The system consists of a series macrobiotic ten diets that are numbered from -3 to +7. The first five (-3 to +2) include decreasing amounts of animal foods, are practically vegetarian diets. The others are exclusively vegetarian and contain increasing amounts of wheat grains to the diet until 7 which is composed exclusively of crushed cereal grains.

Dehydration problems

This system advises a limitation in the drinking water, which can lead to serious dehydration problems as highlighted in a publication originated precisely to step out into the diets recommended a drinking water restriction (Grande- Covián, 1993). Other ideas unfounded this doctrine is that the body is able to perform the transmutation of chemical elements, whereby, for example, can be produced from sodium potassium and oxygen, which is entirely feasible.

Its use as a slimming diet

According to his followers no disease can not be cured using "natural" food and restricting the drinking water, and any disease is easier to cure the cancer through the use of a macrobiotic diet, especially the grade 7, ie, composed solely of the grain. It is also recommended for use as slimming diet.

A typical macrobiotic diet would consist of:
  • 50-60% of grams of cereal. 
  • 20-25 & vegetables. 
  • 5-10% legumes. 
  • 5% soups.

Seaweed varying proportions

It avoids all types of meat, milk or dairy products, and is usually rare among his followers the vitamin supplements (Kushi & Jack, 1987) often appear so serious nutritional deficiencies. 
thus consuming a macrobiotic diet can lead a protein deficiency, quantitative and qualitative (protein intake of low quality) and a significant deficiency in vitamin B12, C and fat soluble vitamins (A and D). Also, is low in calcium and iron whose absorption is hindered by the presence of phytates. Among nutritional deficiencies detected by consumers of this diet include anemia, scurvy, hypocalcemia and hypoproteinemia. As already mentioned, the drinking water limit recommended by the macrobiotic system is another serious danger. No wonder, therefore, that some of his followers recommending forget everything we know about nutrition. "

Although the macrobiotic diet is a diet old, has been considered as a serious risk to the health of the population (Grand Jury of the State of New Jersey, 1966), knowing deaths among his followers. Currently re-emerged and even women's magazines disclosure presented as a true panacea.

The macrobiotic diet divides foods into two types:

Ying foods
are foods that should be eaten sparingly, because their energy is debilitating: sugar, honey, alcoholic beverages, tropical fruits like banana, mango, kiwi, papaya, pineapple, watermelon, plums, vegetables like potatoes, eggplant, tomato , garlic and beets, milk, white bread, sausages, meat, eggs, clams, vitamin C, spices, processed foods, preserved foods, dyes or chemical ingredients.

Yang foods
are the food needed, because their energy is invigorating: cereals (wheat, rye, corn, barley, millet, oats), vegetables, seaweed, fish occasionally, vitamins A, B6, D, E and K, and vegetables grown without pesticides in home gardens, which has found wide acceptance among food industry rivals. It is very important to prepare steamed food should be cooked with iodized sea salt.

Example menu

Breakfast 
A Bancha tea or tea mu 
A cream of millet or rice with cinnamon and raisins sesame rice crackers with sesame puree or vegetable pate

Lunch 
A miso soup or vegetable with seaweed and soy sauce 
A combination plate of boiled rice with kombu seaweed and vegetable protein (legumes, seitan or wheat gluten, tofu or tofu, tempeh or fermented soybeans) 
A little cooked apple or cereal (grits or wheat) with fruit jelly made ??with agar-agar seaweed 
tea bancha A

Snack 
A tea 
Rice cakes with jam or vegetable paté

Dinner 
A vegetable soup with shiitake (Japanese mushroom) and daikon (turnip species) 
Vegetables steamed rice or some fish

Disadvantages Beware

Take as little protein can lead you to a risk of anemia and malnutrition. With this power have been cases of scurvy and calcium deficiency. Furthermore, as drinking water is restricted, it may suffer from dehydration or renal insufficiency.

As you may have noticed, many of the foods are hard to come by being of Japanese origin (millet, soybean, algae, tempeh, tofu, etc.). And maybe bother you that by not eating much, you can limit your social and family life and surrounding yourself with pure finish macrobiotic friends.

It is convenient to carry out this diet without any medical supervision, because as prevents vitamin supplements, low in calcium and iron, the main allies of women, can cause you nutritional deficiencies.

If you decide to try this diet, it is important to get regular medical examinations to keep track of your levels of iron and vitamin B12.

White Bread using Tangzhong Method

Baking a bread and then enjoying the fruit of your work is the best thing to do..And if the bread turns super soft and delicious then you can sing along about it..:) This time Baking Partners group came up with baking bread using either Asian method-Tangzhong or the Scandinavian method. I went with the Tangzhong method where in one part of flour is heated to 65C with five part of water. This method yields soft breads. The recipe is from Christine's Recipe   and thanks Swathi for suggesting it. The bread was super soft and had great texture..Here is how its done..



Ingredients for tangzhong: 
Bread Flour-1/3 cup/50 gms
Water-1/2 cup
Milk-1/2 cup

Ingredients for bread:
Bread flour-21/2 cups/350gms
Caster Sugar-3 tbsp+2 tsp/55 gms
Salt-1 tsp/5gm
Egg-1 large/56gm
Milk powder-1 tbsp+ 1 tsp/7 gm(optional)
Milk-1/2 cup/125ml
Tangzhong-120 gm
Instant Yeast- 2 tsp/5 to 6 gm
Butter-3 tbsp/30gm(softened)

Method of Preparation:
1. Mix flour n water well without any lumps. Cook over medium low heat, stirring constantly  to avoid burning or sticking. The mixture starts to become thick.
2. Once you see some lines appear in mixture when you stir with spoon remove from heat. The temperature of mixture will be 65c/149F.
3. Transfer it to a clean bowl and wrap with a cling film to avoid drying. Once cooled completely this can be used to make bread. You can use it the same day or the next day.



Method of making bread:
1. Combine all dry ingredients in a bowl make  a well in center and set aside.
2. whisk egg, milk, tangzhong together and add this into the dry ingredients. Knead until everything comes together and you get a dough shape and gluten has developed. Then knead the butter.
3. Knead the dough into a ball shape and keep it in a  greased bowl covered with a kitchen towel to proof till its doubled in size, about 40 minutes or more depending on the weather.
4. Transfer it to a clean  floured surface. Deflate and divide the dough into four equal portions. Knead into small balls, wrap in cling film and let rest for 15 minutes. Meanwhile grease a 9"X 5" loaf pan. Preheat the oven to 350F.
5. Take a small ball and roll it to a small oval shape using a rolling pin. Fold the smaller side into center and then the other side slightly over the earlier one.
6. Now roll again to form a small rectangle and then make it to a roll. Keep the roll in the baking pan and continue with the other dough ball.
7. Set it aside covered with a kitchen towel to proof  for 40 minutes or till it reaches to 3/4th of the tin.
8. Apply a layer of egg wash to the dough and bake it in the preheated oven for  35 to 40 minutes. To check doneness tap the bread and you should hear a hollow sound.
9. Transfer to wire rack to cool completely. Slice and enjoy soft freshly baked bread. You can keep it in airtight box for later use.


Turned them to a simple sandwich.....
Notes:
1. Tangzhong can be kept fr a day or two in fridge. Do not use it if you see it has turned dark. Top be on safer side use it on the day its made or the next day.
2. You can make this bread into rolls, shape it, fill it.
3. Instead of bread flour you can use all purpose flour.
4. For the half milk half water used in making tangzhong you can use full 1 cup water.
5. Instead of egg wash you can use milk or cream to get brown color, but gloss will not be there.
6. While baking if the top of your bread is browning fast then cover it with a foil.
7. The rise time of dough depends on the area you live.
8. The dough is very sticky.Its a mess when you knead with hand. You have to knead till it is soft and elastic and do not add extra dough. Kneading properly should help to get rid of stickiness.


For shaping the bread check this link.

Chicken And Noodles



Chicken And Noodles

This soup is a typical first course in Spanish households, regardless of the region. You are sure to be served a chicken soup with either noodles or rice if you visit a Spanish family for any length of time. Spanish love soups and seem to eat them whether it is winter or summer. This soup is perfect for those cold winter evenings when you need something to warm you from the inside out. Luckily, it is an easy soup to make.

Prep Time: 10 minutes
Cook Time: 1 hour, 30 minutes
Total Time: 1 hour, 40 minutes

Ingredients:
  • 3 celery stalks, coarsely chopped
  • 2 Carrots, coarsely chopped
  • 1/2 yellow onions, chopped
  • 3 Tbsp virgin olive oil
  • 2 chicken backs
  • 6 cups water
  • 2 bay leaves
  • 1/5 lb angel hair pasta
  • salt to taste

Preparation:
Peel and coarsely chop vegetables. Heat large skillet over medium heat. Add 3 tbsp olive oil and sauté the vegetables for 2 minutes stirring constantly.

Add the chicken backs to the pan. Brown the chicken for 2-3 minutes. Add water and 2 bay leaves. Simmer for 1-1 1/2 hours. Salt to taste. Chicken will be soft and practically falling off the bones.

Bring soup to a fast boil. Break dry noodles in half and add noodles to soup. Cook until noodles are done. Serve while hot.

Want to Speed up the Cooking Time?

The Spanish commonly use pressure cookers to speed up the cooking time of soups, stews and bean casseroles. Used according to simple directions, they are safe and can save you lots of time.

What To Eat For Breakfast Healthy



You've probably heard that breakfast healthy is one of the most important meals of the day, but eating breakfast is even more important than you think! To start, breakfast literally ends the fasting time you went to bed until the time of waking. Thus, the breakfast healthy provides energy for your body and mind with the fuel you need to think, work and play in better health throughout the day. 

What makes a healthy breakfast?
A healthy breakfast should have foods from different groups, such as two pieces of wheat toast with cream vegetable Becel, a glass of juice or a piece of fruit and a cup of yogurt or milk. These foods provide energy and essential nutrients such as omega 3 and 6, calcium, iron, fiber, vitamin D, B vitamins, folic acid, magnesium, and zinc. Those who skip breakfast lose these important nutrients for health and often fail to meet their daily nutritional needs during the rest of the day. 

Eating a breakfast with fiber can help regulate your appetite and minimize the consumption of large feed throughout the day. Both adults and children who eat breakfast regularly tend to have healthier body weights than those who skip breakfast. Being a healthy weight is important for keeping your heart healthy. Anyway, have a healthy breakfast can put you on the right path for other behaviors and healthy lifestyles. Studies show that those who drink coffee in the morning, regardless of age, tend to engage in regular physical activity, choosing healthier foods and not smoking. 


Beat the morning rush
When you're in a hurry to wake the kids and get them ready for school on time, it may seem challenging to sit and enjoy a good healthy breakfast together. The answer? Try to prepare as much of the breakfast the night before. Let bowls and spoons ready for cereal. Spread margarine on bread for sandwich with grilled cheese. Wash, slice and make portions of fruit. 

For older children and adolescents, have a selection of foods for breakfast style "do it yourself", such as granola bars, hot and cold cereal, muffins and rolls integrals, mixed nuts, cheese, peanut butter, milk and juice . 

Important: Always consult a dietitian for an individualized care. 

Tomato Celery Soup with Coconut milk....

Hoping that winter would end any sooner is just a dream and so is my sons cold going to last till the sun shines strong and warm. Every time the suns rays enter the house through the large patio window my heart feels to go outside and hold it as much as possible..A step outside,  chill wind hits your face and  you get to know that sun is there just as an object without a meaning..This is what is happening for the past few days/weeks..Hope things get better soon..
For time being here is a trail that worked pretty well...Being from land of coconuts(ok we have many other things too..:)) I have a big affection/love to these fruits/seeds and love to have them in any form..Adding coconut milk here was a nice try and we enjoyed the new taste...



Tomatoes-4 nos
All purpose Flour/ Maida-1 tbsp
Onion-2 tbsp(chopped)
Celery-2 stalks
Coconut milk-1/4 cup
Garlic-1 clove(chopped)
Butter-1 tbsp
Salt and pepper to taste
Chili flakes for added heat.





Method of Preparation:
1. Microwave tomatoes for 5 minutes.
2. Grind to smooth liquid.
3. Heat butter, add garlic and onions and fry till raw smell goes.
4. Add APF and heat for a minute. Then add celery, tomatoes, water about 1 to 1 and 1/2 cups and cook along with pepper and salt. Continue it for some time till celery becomes soft and till the raw taste of tomato goes.
Notes: Use water according to the thickness of soup you need.Not less than 1 cup.
5. Add coconut milk to this and simmer on low flame for 3 to 5 minutes.
6. Remove from heat and serve with bread or crackers.




Tips For Cooking More Healthfully


Make A Healthy Food 

Make A Healthy Food

Here are some suggestions for healthy food confection that, in addition to highlight their flavor, also preserve its food value. 

foods provide nutrients to the man he needs. However, the way is prepared very important in perspective of a healthy diet. 

Since the discovery of fire that the man began to cook some of the food it consumes, improving its digestibility and altering its structure. 

Such changes may be beneficial or detrimental, being therefore necessary to know the most correct confectioner foods. 

We present some suggestions for healthy food confection that, in addition to highlight their flavor, preserve its  healthy food  value. 

A Healthy Food

Bake 
This type of cooking is very healthy confection. It should place the food least possible cut in boiling water and boil so that the intensity does not decrease during the cooking time. This strategy allows the exchange of nutrients in the water is low. 

Cooking in a pressure cooker with little water - just enough to cover  healthy food  - baked or steamed brings out the natural flavor of food and preserves its nutritional principles. 

Boil the potatoes in their skins prevents loss of vitamin C and enhances its flavor. 

The waters of cooking, because they are rich in nutrients that food drop out, can and should be used for grout - rice, pasta, soups ... 

A trick: adding a little vinegar, lemon juice or wine to the cooking water, the food will be stiffer, not risking to dispose (which may be fine, for example, in the case of fish). 

Roasting 
Meat and fish should cook with your own fat, so should avoid the addition of any fat during this type of culinary confection. If it is really necessary, it should be used lard or olive oil. 

Preparing a marinade time on the previous day, where (s) part (s) roasting should remain until such time being confecionada. The interior of the animals that are baked integers (fish, poultry or other) must also be tempered. 

The sauce used to baste the roast should be at own marinade. They cover up the pieces with aluminum foil until they are cooked - to "give color" to roast, you must remove it. If any (s) part (s) be burned must be rejected. 

Casserole 
This type of confection is similar to baking, but here, starts the process at low temperature. 

In a pan, joins onion, peppers and tomatoes, a little fat (or chorizo, for example) and some water leftover gravy or a stew. Then join the meat or fish, and only after they were half ready, add other  healthy food  (because they need less time to bake). 

Use leeks, cabbage white, flower and heart, or other greens enriches the dish at nutrition and flavor. Use of herbs adds pleasing palates and allows the use of very little or no salt. In this type of confection include the bib and stews that require less water. 

Fry 
the fritters The problem is a lot of fat using very high temperatures and the fat that is submitted. 

The elevated temperatures degrade the fats, transforming them into compounds harmful to health. These two reasons are more than enough in order to avoid this kind of culinary confection. 

However, it should be stressed in use frying oil, peanut oil or lard, at a constant temperature of approximately 180 ° - and while heating the fat to quit smoking. 

The potatoes should be cut as thick as possible and fish and meat should be lean. 

The dough for cookies, bait for cod or similar products should be rich in water and to prevent entry of fat. 

After frying, the food should be immediately placed on absorbent paper and you will get healthy food.