Category Archives: FOOD STUFF

Sterilising jars for the jam or preserves

Sterilising jars for the jam or preserves

Sterilising jars is essential process to the success and longevity of the jams and preserves you spend a lot of time making. Dirty or jars that have not been sterilized properly will infect the food inside and it will spoil very quickly and need to be thrown away.

Tips:

Do NOT add cold food to hot jars, or hot food to cold jars.

Remove jars from the oven or dishwasher only when needed or they will cool down too much.

Always sterilize more jars than you think you will need. Should you have more mixture than anticipated it is too late to start sterilizing once the food is ready.

Leave jams, preserves or pickles to settle for 15 minutes before sealing.

Potato

Potato

The potato belongs to the Solanaceae or nightshade family whose other members include tomatoes, eggplants, peppers, and tomatillos. They are the swollen portion of the underground stem which is called a tuber and is designed to provide food for the green leafy portion of the plant. If allowed to flower and fruit, the potato plant will bear an inedible fruit resembling a tomato.

Potato is tuber that are a staple food in many parts of the world, particularly Europe and the West. It is commonly categorised according to when it’s harvested (early, mid-season and late) as well as its characteristics (whether waxy in appearance, or floury once cooked). All-rounder varieties include King Edward, Maris Piper, Romano and DesirĂ©e potato, which are suitable for every type of cooking except for salads and steaming.

Different Types of Pasta

Different Types of Pasta

Lunch in an Italian restaurant is simply not complete without a delicious plate of spinach lasagna or spaghetti bolognese. Pasta is one of best things to come out of Italy. There are around 300 different types of pasta, and probably approximately four times as many names for them. New shapes are being designed and named everyday.

Nowadays, you can get almost everything in your nearby food store. In the exclusive section of instant/packaged food, you can find some of the best known pasta shapes. Get a packet, boil it well into the salt water and drain the excess water to make your desired recipes within a few minutes. People who are very particular in their selection can choose to make fresh content at home by using quality pasta die makers available in commercial marketplaces.

Health benefits of natural fruit and veg juices

Health benefits of natural fruit and veg juices

In today’s busy world, consuming all the fresh fruit and vegetables that are healthy diet needs can be a struggle. So why not consider juicing to give a quick and very healthy “pick me up” that contains multiple vitamins and minerals.

But there are few things to remember with juices. Always juice all fruit and vegetables raw. In this way you keep the highest vitamin and mineral content possible. Non-organic fruit and vegetables may content chemical residue, so it is a good idea to peel it before use. Also, always peel any waxed fruit.

Remove any large stones from peaches, apricots etc. You can juice small seeds, like those in apples, pears and watermelon. Drink juice fresh, so make them on the day you want them and clean the juicing machine immediately as the pulp will go mouldy quickly. You feel free to add water if the juice is too thick in consistency.

Lettuce

Lettuce

Lettuce is one of the oldest vegetables and probably originated in India or Central Asia. Lettuce is one of the most delicate salad plants – there is usually nothing but disappointment to be gained from trying to bring a wilting specimen back to life. Crispy green/crimson-red colored lettuce is the most sought after leafy vegetable; be it your crunchy green salad or healthy vegetable sandwiches!

Lettuce is available all year, and the peak months are May, June, and July. Although the Crisphead and Butterhead types of lettuce are the most important from a commercial standpoint, the Cos or Romaine type is best from a health standpoint, as the sun is allowed to penetrate each leaf. The leaves also generally have less of the bitterness that is characteristic of some types of head lettuce.