Category Archives: FOOD STUFF

Home-made tandoori spice blend

Home-made tandoori spice blend

Spices have always been valued for their ability to add flavour, colour and aroma to dishes, but before the advent of refrigeration they were also an important means of food preservation, and in some cultures their medicinal and antiseptic characteristics are revered. The regional cuisines of India, Thailand, Indonesia and Malaysia rely a great deal on spices. Spice mixes are important in these countries, but will often be in fresh paste form rather than the dried spice mixes found in the shops.

How To Make A Cottage Cheese?

How To Make A Cottage Cheese?

Cottage cheese is really easy to make at home. It is probably the easiest of all the cheeses to make. Cottage cheese is very healthy and nutritious, not to mention easily digested. Commercial cotage cheeses may have some very bad additives, but homemade cottage cheese is so pure and natural. And since it is, it is highly perishable and should be used in three to four days. It may seem difficult and confusing at first, but that’s only with your first batch, after that it’s a breeze.

Cottage chese should be made using skim milk, because the cream solids don’t stay in the curds, it stays with the whey. A gallon of skim milk will make about a pound of cottage cheese. If you are planning to use raw milk, let it set for a while and then skim off the cream to use later in your finished cottage cheese.

Vegetables: Simple Cooking Methods

Vegetables: Simple Cooking Methods

Vegetables add color, taste, texture and bulk to our daily diet. There are dozens of different vegetables that can be prepared in literally hundreds of ways. So what’s best? There is no best. The thing to do is to eat your vegetables, lots of them, everyday in a wide variety of ways and stop worrying about the preparation methods. Variety is the key…

Raw

Many vegetables taste fabulous just the way they are straight out of the garden. Lettuce, tomato, celery, cabbage, onion, radish, carrot are obvious choices here. But they are just as likely to find themselves next to chopped up broccoli, cauliflower, peas, beans and zucchini on a starter platter with dips. Wash ’em, chop ’em and eat ’em. Of course, you could also make a salad!

The Best Fruits For Eating In The Fall

The Best Fruits For Eating In The Fall

The weather in the fall is dry, which often makes people feel nasal and throat dry and discomfort. At this time, if you eat some fruits which can nourish the throat and resist thirst, it can make you feel fresh and comfortable.

In this season, for the fruits with a medical care nature, pears and sugar cane are the best. Moreover, Chinese medicine believe that pear can help produce saliva and slake thirst, and relive cough and reduce sputum, and even can clear the heat, and gave other functions, so it is the best suitable for people to eat in the fall.

Sweetcorn season

Sweetcorn season

Sweetcorn is composed of rows of tightly packed golden yellow kernels, growing along a tough central core. When ripe, the kernels are sweet and juicy, and are best cooked simply, with a little butter. Like peas, the natural sugars in the kernels turn to starch quite quickly, which makes the kernels tougher and less sweet, so it should be eaten as fresh as possible. It is available in August and September.

Sweetcorn still in its husk keeps fresher for longer. Look for kernels that are tightly packed, plump, shiny and golden yellow, and smaller at the tip than they are in the middle (this indicates a young cob). The husks should be green, unblemished and fit snugly. When sweetcorn is really fresh, the kernels will release a milky liquid when cut. Frozen sweetcorn is a good option when sweetcorn’s out of season.