Peanut Butter Cookies are a quick and economical alternative
to expensive store bought cookies / biscuits. They take no effort to put
together and cook in minutes - give them a try!
INGREDIENTS IN THIS DISH:
1/2 Cup of Margerine / Soft Butter
1/2 Cup of Peanut Butter
3/4 Cup of White Sugar
1-2 Teaspoons of Vanilla Essense
1 1/4 Cups of Self Raising Flour (or Plain Flour + 1
Teaspoon of Baking Powder)
Chocolate Chip Cookies are without doubt the most popular
biscuits in the world. These sweet, comforting treats will always bring a smile
to your face!
Stuffed Mushrooms are great as a snack, party food or as
part of a main course. Mushrooms are stuffed with a delicious filling of
ricotta cheese, sun dried tomatoes, fresh basil and cheddar, then baked to
perfection. Plus the recipe is easily adapted to suit your own personal tastes
- give it a go!
Home Made Nutella is a delicious home-style version of the
classic Chocolate Hazelnut sandwich spread. Easy to make and guaranteed to keep
everyone happy - give it a go!
Chocolate Mousse Cake is a decadent dessert that is easy to
make, but very impressive. A cookie crumb base is topped with a rich mixture of
fresh cream and dark chocolate. Chilled until set then dusted with grated chocolate,
this glorious cake will be a smash hit at your next dinner party - give it a
go!
INGREDIENTS IN THIS DISH:
400g Dark Chocolate
600ml Thickened Cream (or any cream suitable for whipping)
Creamy Lemon Spaghetti is a quick and delicious main meal
that can be made in minutes. A rich sauce made with egg yolks, parmesan cheese,
lemon juice, zest and cream is poured over hot pasta. Simple yet tasty -
perfect for when you don't have a lot of time to cook - give it a go!
Msemmen are delicious Moroccan pancakes that are a kind of
soft bread. You can eat them withoney, cheese, or any topping of your choice.
These are a must try!
Make popcorn. Then mix other ingredients together over
medium heat until melted and combined. Pour over the cooked popcorn and bake in
the oven at 160 degrees celsius for about 20 mins. If you don't want to put
them in the oven, just leave them to set.
Changes in our understanding of diet and health drive
changes in the way foods are processed. Conversely, what is available on the
shelf will have an impact on the choices consumers make, thereby affecting
their health. Historical examples of industrial manipulation of the diet
include fortification and enrichment of cereal grains with vitamins; increased
production of unsaturated vegetable oils and margarine as substitutions for
hydrogenated fat, lard, and butter; lowered cholesterol content foods; reduced
sugar content foods; lower sodium foods; decreased portion sizes or caloric
density in prepackaged foods for use in weight loss or maintenance; and
increased calcium levels to prevent osteoporosis. However, degenerative
diseases such as cancer, atherosclerosis, bone disease, arthritis, and dementia
will continue to be prevalent in the future. Whether or not the food systems
available on the shelf can influence all of these disease states is not clear;
however, studies have indicated that nutritional factors do contribute to the
development of some of these diseases. Patterns in food consumption have
changed and will continue to change as recommendations such as decreased
consumption of saturated fats, salt, and cholesterol continue to be made.
Increased ingestion of fish and/or fish oil is one recommendation that has been
suggested because of the effect of omega-3 fatty acids on platelet
aggregability and circulating levels of lipids. Wildly speculating from
preliminary studies, fish oil has also been recommended for disease states
including arthritis, cancer, and diseases of the immune system.
The old saying ‘you are what you
eat’ is very true- if you fill up on unhealthy meals and snacks you’re likely
to feel lethargic, bloated and unhealthy.
It’s never been more important to look after your health, especially
seeing as the last decade has seen a dramatic surge in obesity and
diabetes. Some people blame their health
problems on the fact that healthy food can be more expensive than buying junk food;
however this doesn’t have to be the case.
You can buy healthy food at eat out at restaurants for reasonable
prices. Here is a guide on how to eat
more healthily, for less…
Eating Out? Go for the healthy
option…
Just because you’re going out to
eat doesn’t mean that you have to have three stodgy courses topped off with a
bottle of wine and a cappuccino. Every
course means that the calories are mounting up, and it doesn’t do much good to
your bank balance either! When eating
out, always be aware of the little touches that the restaurant will make to
what seem like healthy dishes, like salad dressing, grated cheese or the
addition of bread. This is what makes
the meal more calorific. If this
restaurant is good enough it will cater to your needs, so just ask them to make
things plain, or go for the healthier option, for example, jacket potato
instead of fries. To eat out for less,
always do a search online for any restaurant vouchers that may be available-
you could bag yourself a massive discount.
Buy Locally
In the age of convenience, it’s
so easy to simply go to the one store and do your complete weekly shop
there. Supermarkets stock such a big
variety of stock under one roof, even clothing, so it’s possible to only use
the one shop for a variety of purchases.
Unfortunately, supermarkets are nor the cheapest option, or the greenest
option. Your home town is likely to have
a butchers and an independent fruit and veg shop. These outlets are cheaper to buy from for a
number of reasons. The main reason is
that their produce is likely to be local, meaning that it has cost less money
to hit the shelves. Also, these shops do
not waste materials and cut right back on packaging, meaning that your food can
be bought for less. This means that you
can buy healthy fruit and veg as well as lean meat for a considerable amount
less than in the supermarkets. But
simply changing where you shop you can become healthier and richer all at once.
Cut Back on Meat
Meat is probably the most
expensive item on anyone’s shopping list. Also, you can have too much red meat
which can give you a higher chance of developing heart problems. So make your body and wallet happier by
opting for dishes that don’t contain meat.
Dishes like pasta, soup and stir fry’s don’t need meat to be tasty- just
add a load of veggies and their flavour will shine through.
Don’t Waste Food
UK households waste an average
(but growing) £10.2 billion per year by throwing away perfectly edible food.
This is a shocking figure, especially seeing as we’ve seen the price of food
grow steadily over the course of the recession.
Create a food plan before you go shopping and stick to the list. Only buy things that can be used in a number
of different dishes, and make sure your timetable will ensure that you use all
of the food you buy.
Drink Tap Water
Many families and couples spend a
small fortune on fizzy drinks, squash and alcoholic drinks each week, when
there is a cheaper and healthier option at home in your kitchen. Government guidelines say that we should be
drinking up to 8 glasses of water per day, and the pros of being hydrated
shouldn’t be compromised- look forward to higher concentration levels, clearer
skin and more energy. Put those bottles
of sugar laden soft drinks and reach for the tap, and save yourself some money
Dak kang jung is another popular traditional Korean dish and
is usually made with chunks of chicken from a whole chicken. But I'm using
chicken wings with the same recipe. Each chicken wing is coated with a sweet
and crispy sauce, it's really mouthwatering.
Ingredients:40 pieces of chicken wings, salt,
flour, starch powder, eggs, ground pepper, vegetable oil, ginger,soy sauce,
brown sugar, corn syrup (mulyeot), vinegar, peanuts, sesame seeds, dried
andcrushed red hot chili pepper.Bread and Deep fry:
1. Prepare 40 chicken wings or chunks of chicken, rinse them
off in cold water and drain them.
2. Transfer the chicken into a big bowl.
3. Add 2 ts of salt, 1 ts of ground pepper, 2 eggs, and the
mixture of ½ cup of flour and ½ cup of starch powder. Mix it by hand.
4. Deep fry the chicken wings in vegetable oil 2 times at
about 350-380 degrees (F).
Sauce for coating:
1. Prepare a big wok or pan.
2. Place 1 cup of water in the wok and heat it up.
3. Slice 1 cup of ginger thinly after peeling the skin off
and washing, and add it into the boiling water.
4. Add 2 tbs of soy sauce, 1 cup of brown sugar, ¼ cup of
vinegar and boil it over medium heat.
5. 5 minutes after, add 1 cup of corn syrup and keep boiling
over low medium heat about 30 minutes.
6. Raise a spoon of the sizzling sauce above the wok in the
air and drop it until the sauce begins stopping halfway. Then turn off the
stove.
Mix it up:
1. Reheat the sauce.
2. Add the deep fried chicken, 1 cup of peanuts (or any kind
of nuts), 1/2 tbs dried red hot chili pepper, and ½ cup of toasted sesame seeds
into the sizzling sauce and mix it with a spatula. The amount of sticky sauce
will decrease while you are stirring. Then turn off the heat and you are done!
Tip: Before the chicken cools down, you may have to separate
each piece of chicken wings to prevent them from sticking to each other.
For spicy food lover:You can sprinkle 2 tbs of
dried and crushed red chili pepper instead of 1/2 tbs.
For vegetarians:Just make the sauce following the
recipe above, and then add whatever dried ingredients you like and make candy!
You can use sliced ginger, nuts (almond, walnuts, pine nuts, and peanuts), or
sesame seeds.
1. Place plastic wrap on your cutting board
2. After mixing all the dried ingredients with the sticky
sauce, spread it on the plastic wrapper on your cutting board. Wait a few
minutes for it to harden.
Here are 2 kind of side dishes ("gamja jorim" and
"gamja chae bokkeum") using potatoes. Many Koreans prepare these for
their children as part of their school lunch menus.
Potato with soy sauce("gamja jorim")
Gamja jorim (potato side dish) used to be my regular lunch
box menu. My mother sometimes added small dried anchovies and carrot, and
sometimes she added ham cut into dice like potato. I used to make this all the
time as my children's lunch box side dish, too.
Ingredients:
2-3 medium sized potatoes, onion, 2 cloves garlic, soy
sauce, 1 tbs corn syrup, 1 tbs sugar, half cup of water.
1. Peel the potatoes, wash, and cut them into 1 inch dice
and make 2 cups.
2. Rinse the potato using colander in running water to
remove starch.
3. Cut half onion into bite sized pieces.
4. Heat the pan and add 1-2 tbs olive oil and pour the
potato into the pan.
5. Add 2 cloves of minced garlic and sauté it until the
potato look a little translucent, then add the onion and keep stirring it.
6. Add half cup of water into the pan, 2 tbs -- 2½ tbs soy
sauce (depends on your taste), 1 tbs of sugar, 1 tbs of corn syrup and mix it
and simmer it over medium heat for about 10 minutes until the liquid is
evaporated.Tip: Keep checking and stirring not to burn it and to cook evenly,
if it needs more water, add some.
7. When the potato is cooked, turn off the stove and add 1
tbs of sesame oil and sprinkle a pinch of sesame seeds.
Potato with mushroom("gamjachae
bokkeum")
This potato dish can be made without mushrooms.I
found the taste turns out very good when king oyster mushroom is added. By
using king oyster mushroom, this color of dish is still clean white. If you
don't have mushrooms, just use potato as it is.
Ingredients:
1 medium size of potatoes, 2 cloves garlic, 2 king oyster
mushrooms, half onion, ½ ts to 1 ts of salt, 1 to 2 tbs olive oil, 1 tbs sesame
oil, 4 to 5 tbs of water.
Tip: If you only use potatoes, use 2 medium size potatoes
and ½ cup of water.
1. Peel the potatoes and wash and cut them into julienne
strips.
2. Wash the potato in running water using a colander to
remove starch.
3. Cut the mushrooms into julienne strips.
4. Slice the onion and mince 2 cloves of garlic.
5. In a heated pan, add 2 tbs of olive oil and add the
potato strips. Stir it with a wooden spoon for 1 minute.
6. Add 4-5 tbs water and lower the heat over lower heat to
cook and stir it.
7. Cover the lid of the pan and simmer it for a few minutes.
8. Open the lid and add garlic and the mushroom strips and sauté
until potato strips are fully cooked.
9. Add ½ ts to1 ts of salt (depends on your taste), 1 tbs of
sesame oil and turn off the heat.
10. Garnish with chopped red pepper and green onion.
Here in Southern California, Mexican food is as common as burgers and fries.
But for a really authentic Mexican restaurant, head to Olvera Street in Downtown Los Angeles.
During my visit to Olvera Street, I enjoyed some great Mexican recipes, from the crunchy beef taquitos at Cielito Lindo, to the soft carne asada tacos at La Noche Buena.
I ended my visit with some homemade churros, dusted in cinnamon and sugar. They're the ultimate portable dessert!
One of the dishes I enjoyed most was tortilla soup which can be made several ways.
Today we are making Chicken Tortilla Soup. Now let's get started on this easy tortilla soup recipe.
If you have leftover chicken or leftover turkey making mexican tortilla soup is a great way to use up your leftovers for a second meal.
After roasting a chicken (and eating most of it), I've still got plenty of great meat I can peel off. Make sure you only get the meat. You don't want any chicken fat, which does not have much flavor. Cut into bite size pieces. You'll want roughly 2 cups of diced chicken.
After I dice up the cooked chicken it's time to get the rest of the ingredients together.
Here is the recipe:
2 cups diced cooked chicken 2 tablespoons butter 2 celery stalks, sliced 2 carrots, sliced Half an onion, chopped Small bunch of cilantro leaves, roughly chopped 2 cloves garlic, minced 1/4 teaspoon cayenne pepper 1/2 teaspoon dried oregano 1 tablespoon ground cumin 1 tablespoon ground chili powder 15 ounce can tomato sauce 2 quarts chicken stock or broth
Topping: 1 avocado, sliced into lengthwise strips 1/2 cup shredded cheddar cheese 2 corn tortillas, cut into strips and fried (You can cheat with crumbled tortilla chips)
Preheat your soup pot on medium high. Add butter. Melt it down, and add the carrots, celery and onion. Stir down for 3 minutes.
Add garlic and cilantro. Stir another minute.
Add diced cooked chicken and spices. Stir another minute, coating the chicken with the spices.
Add tomato sauce. Let thicken for a couple minutes, then add the broth or stock. Bring back to a rapid boil, then set heat to low and simmer uncovered for about 30 minutes.
While the soup is simmering, fry your tortilla strips at 375 degrees about 1-2 minutes. Drain and set aside. You can also shred the cheese and slice the avocado at this time.
After 30 minutes, check the soup. Add salt to taste. I don't usually add more than a teaspoon of salt.
Garnish with tortilla strips, shredded cheese and avocado wedges. Enjoy!
One of America's favorite comfort foods, potato soup is served everywhere from steakhouses to country diners. Hi, I'm chef Jason Hill of Chef Tips and today we're making a creamy potato soup recipe that's dressed up with smoked gouda cheese.
If you can't find smoked gouda, a steakhouse secret to that creamy texture is a processed cheese such as Velveeta.
Creamy Potato Cheese Soup
1 tablespoon dried basil 1/2 stick (4 tablespoons) butter 2 cups shredded smoked Gouda cheese 6 small red potatoes, diced and reserved in cold water to prevent browning 2 diced carrots 2 diced celery stalks 1 white onion, diced 1 teaspoon garlic-shallot puree (or 2 cloves garlic, crushed) 2 cups heavy cream 6 cups chicken broth
Turn stock pot on medium high. Melt butter. Add celery, onion, carrots. Cook down until onions are transluscent. Add basil and garlic-shallot puree. After 3 minutes, add potatoes and stir another 3 minutes.
Carefully pour in 6 cups chicken broth. Boil for 20 minutes, then stir in a roux made from 4 tablespoons flour and 4 tablespoons butter.
Wait a few minutes for the soup to thicken slightly. Add cream. Whisk and simmer for 20 minutes.
Slowly stir in cheese and melt it down. After cheese is melted, pour into bowls and season with salt and fresh cracked pepper.
Ingredients: 100g dark chocolate morsels (75% cocoa) 2 cups mineral water 3 cups tap water 10-15 ice cubes
Preparation:
1. In a medium sized broiler, on low heat, mix mineral water with chocolate morsels until smooth. 2. In a large bowl, mix tap water with ice cubs. 3. Place melted chocolate into a medium sized bowl. 4. Place medium sized bowl in large sized bowl so that it is resting on the ice water. 5. Mix melted chocolate on high speed with motorized mixer for seven minutes. ENJOY!!!
Ingredien 100g chocolate 75% Cocoa Water Ice Preparation: 1.Melt the chocolate in a double broiler at low heat.warm the chocolate in a pot on a very low fire 2.Fill the pot with cold water (with the ice) 3. Take a round bowl (the same one in our video) and put the bowl into a bowl of water (the one with the ice) 4. Gently pour the hot chocolate into the bowl and start slowly whisk the hot chocolate. Slowly you will notice the chocolate becomes Mousse. ENJOY :)
200 Grams ( 7.05 Ounces ) of chocolate 1 Cup of pure icing sugar ( sifted ) Half a tablespoon of oil 1 tablespoon of milk 1/4 of a teaspoon of peppermint extract 5 drops of green food colouring
50 Grams ( 1.75 Ounces ) unsalted butter 1 Can or 395 grams ( 14 Ounces ) of sweetened condensed milk 400 Grams ( 14 Ounces ) of Dark chocolate - Milk chocolate is okay to use
3 egg whites castor sugar (75g) ground almonds (125g) icing sugar (175g) flavourings, any of your choice food colourings, any of your choice fillings, any of your choice
With a name like "Chocolate Passion Bowl", how could this treat be anything but decadent and delicious? It's also surprisingly easy to make. Michele McAdoo from the Kraft Kitchens shows how to make this layered chocolate dessert.
Prep Time: 20 min Total Time: 1 hr 20 min Servings: 16 servings, about 2/3 cup each
Instructions Beat milk and pudding mixes with whisk 2 min. Stir in 1 cup COOL WHIP.
Place 1/2 of brownies in 2-qt. bowl; top with layers of 1/2 each pudding mixture, remaining COOL WHIP and raspberries. Repeat all layers.
Refrigerate1 hour.
Tips - For something extra special, chop 2 chocolate-coated caramel-peanut nougat bars (2.07 oz. each). Assemble dessert as directed, topping each layer of raspberries with layer of 1/2 the chopped nougat bars. - Substitute 1 pkg. (12 oz.) marble pound cake, cubed, for the baked brownie square and/or undrained thawed frozen raspberries for the fresh raspberries.
1.Cook the macaroni according to package
directions. Drain, toss with a little butter and set aside.
2.Preheat oven to 175ºC. In a medium saucepan
melt the butter over medium heat. Whisk in the flour and let it cook and bubble
for 1 or 2 minutes. Do not brown or burn.
3.Whisk in the cold milk all at once, beating
out any lumps. Bring to a boil, reduce heat to low, and simmer until thickened,
10 to 15 minutes.
4.Remove the sauce from heat and stir in the
cheese until melted. Season to taste with salt and white pepper.
5.In a large bowl, mix together the cheese sauce
and the cooked macaroni. Pour into a buttered baking dish and bake, uncovered
for 20 to 25 minutes to heat through and brown the top.
Variations
·Try using a mixture of cheeses — Cheddar,
Jack, Parmesan, Gouda. Some cooks swear by Velveeta.
·Top with extra shredded cheese before baking
if you like.
·Substitute half the milk with half-and-half
for a creamier result.
·For a crispy, gratinéed result, top the
macaroni and cheese with about 110 gr of fresh bread crumbs dot with 15 gr of
butter and bake. Or use crumbled potato chips.
·Use different varieties of pasta for a texture
change.
·Stir in some chopped ham, chopped tomatoes or
minced herbs (parsley, thyme) before baking. Sprinkle the top with a little
paprika. Add a splash of Worcestershire sauce or 10 gr of dried ground mustard.
Use your imagination
·Stir in 50 ml mayonnaise before baking to add
creaminess.
