Displaying 1 - 10 of 133 entries.

Your Guide to Fitness

  • Posted on August 28, 2016 at 6:11 am

Fitness is something our culture knows about, but doesn’t activity participate in. Our lifestyles contain too much fast food and not enough exercise. Fitness is essential for your well being and overall health. It can make you age slower and live longer. Fitness keeps the blood pumping in your body and your heart healthy. Those who participate in fitness activities for at least 30 minutes each day significantly reduce their risk of heart disease, high blood pressure, and diabetes.

Recognized Culinary School

  • Posted on August 27, 2016 at 4:54 pm

The culinary school provides several international recipe programs for the students. The professional and adroit chef and cooks present the practical learning of international dishes. These schools give many short term and long term programs. The culinary institutions give wide knowledge of variety of national and international meals, dishes preparation. The institutes provide excellent methods and process as well as complete knowledge required for food cooking.

Banana toffee cream tartlets

  • Posted on August 27, 2016 at 7:24 am
Banana toffee cream tartletsPreparation time:
20 mins plus 20 mins cooling
Cooking time:
2 hours

Ingredients

395g can sweetened condensed milk, unopened
3 bananas (1 very ripe,
2 ripe and firm)
8 small shortcut pastry cases (7-8cm in diameter)
120g 70% cocoa dark chocolate, roughly chopped
1 Tbsp cocoa powder, sifted
300ml thickened cream
1 Tbsp brown sugar
1 tsp ground cinnamon
1 whole nutmeg
Juice of ½ lemon
Extra brown sugar, to serve

Method

1. Put unopened can of milk in a medium saucepan. Fill pan with water, cover and boil for 2 hours. Top up with water, if needed, to keep can submerged. Remove can from water and set aside for at least 20 minutes to cool (to prevent caramelised milk bursting out when can is opened).

2. Spoon caramelised milk into a blender. Add very ripe banana and process briefly to combine.

3. Put pastry cases on an oven tray and pour caramel mixture into cases. Set aside at room temperature or put in fridge to cool completely.

4. Meanwhile, put chocolate in a food processor or spice grinder and pulse until finely chop. Transfer to a small bowl and toss through cocoa powder.

5. Put cream in a large bowl and whip until thick. Add brown sugar, cinnamon and 6 grates of nutmeg, then fold through to create a swirling pattern.

6. Finely slice remaining bananas on an angle and squeeze over lemon juice to prevent browning.

7. Top each tartlet with banana slices and a dollop of cream. Sprinkle over extra brown sugar and chocolate mixture to serve.

News For This Month: Reviews

  • Posted on August 26, 2016 at 4:49 am

The Several Forms of Vacuum Sealers Vacuum sealers have already been around for quite a while, but there are numerous things you might not know about them. Firstly, no vacuum cleaners may take place, however, quite a lot of suction is. Vacuum sealers are accustomed to guarding and maintain meals. There are some points you need to know about vacuum sealers prior to making a purchase, you start with the various sorts of sealers presented. Vacuum sealers are perfect for packing numerous foods. You see foodstuff in the food store packaged this way at all times, whether you understand it or not.
A 10-Point Plan for Foods (Without Being Overwhelmed)
Meat jerky, fish ham, chips and dried fruit are simply several products you will probably find. Vacuum sealers mainly take away or change natural air.
Getting Down To Basics with Vacuums
Because chips are therefore fragile, eliminating almost all of the oxygen would damage the item. There are two most important varieties of vacuum sealers used for packaging meals. These are generally exterior and chamber vacuum sealers. Each of those sealers are applied remove air atmosphere, but have different functions and they are used for a number of different products. Before making vacuum pressure sealer buy, make sure you are getting the best kind. External vacuum sealers are just like the versions seen on tv set or offered in a division store for home use. It doesn’t imply all external vacuum sealers are for home use. A few external vacuum sealers are created for commercial packaging use. With an exterior vacuum sealer, place your item in a container and place the open side in to the sealer. The sealer will get rid of the air flow and seal the open end, stopping air from coming into the bag. External vacuum sealers can’t be used in mixture with delicate products just like potato chips because of the fact they can not replace the air flow with an inert gas. Chamber vacuum sealers are the most typical machines used for commercial packaging. Chamber vacuum sealers still use carriers, just like the external models, however the packaging process is significantly different. With a chamber sealer, the item is positioned in a bag, and after that the complete bag is positioned in the chamber. Once geared up, the chamber hood can be pulled down. The appliance then removes many of the oxygen within the chamber and seals the receptive end of the container. The ambiance within the chamber is usually then delivered back again to normal. The sealed bag is currently vacuum packaged and prepared on sale or storage space. Part of the method, if desired, can involve getting rid of the air and changing it with an inert gas. The volume of air taken off the chamber may also be tweaked as needed.

Six Best Culinary Herbs for Cooking

  • Posted on August 26, 2016 at 3:13 am

Freshly picked culinary herbs add flavour to food and many are delicious additions to salads. Edible herb flowers such as pot marigold, nasturtium and rosemary can also be added to the salad bowl. Many culinary herbs are rich in vitamins and minerals and when freshly picked and eaten raw they can form part of a well-balanced diet. Raw herbs can also be used to add flavour to oils and vinegars for cooking and for salads.

Parsley

Parsley leaves gives a fresh flavour to sauces and salads, when added just before serving. The stems and leaves of parsley can also be used in bouquet garni. Parsley tastes particularly good with pasta dishes, omelettes, vegetables, fish and any meat or poultry.

Parsley is one of the most widely known and used of the culinary herbs. There are two main types of parsley – curly leaf and flat leaf – and both are excellent for culinary purposes. Both of these herbs are a rich source of vitamins and minerals and they can be used to enhance the flavour of cooked dishes and green salads.

Basil

Basil goes with almost any dish but it has a special affinity with tomatoes and is a favourite in Italian cooking.

Sweet basil with its soft green leaves and creamy white or purple tinted flowers is the most popular type of basil. This culinary herb can be used in sauces and salads and to enhance the flavour of cooked dishes such as soups and stews. Perhaps the greatest basil dish is pesto sauce, eaten with spaghetti. This combination makes a wonderfully delicious meal.

There are many other types of basil. Purple ruffle, dark opal and Greek basil are three of the other more unusual varieties, all with differing flavours.

Mint

Spearmint and peppermint are two members of the mint family most widely known and used as culinary herbs. There are many varieties of mint, some with distinct scents and flavours and some can be used for a variety of culinary purposes, such as in sweet and savoury dishes, in salads and for herb tea.

Spearmint is a favourite for mint sauce to accompany lamb and tastes particularly good with dishes such as soups, stews, plain meats, fish and lemon-based deserts.

Peppermint is also popular as a culinary herb flavouring. This herb is most commonly used as flavouring for sweets and chocolates etc. and is also used to flavour cordials. Fresh peppermint leaves can be used to make peppermint tea and the leaves can be added to fresh green salads.

Thyme

Thyme can be used to improve the flavour of most dishes. Both the fresh and dried leaves of this herb are used for cooking. Fresh thyme leaves are useful in many savoury dishes.

Thyme has a rich flavour which makes it an ideal accompaniment to roast meats and tastes good in slowly cooked dishes such as stews and soups. The finely chopped fresh leaves may be added to new potatoes or salad.

Thyme is regarded as one of the great culinary herbs and is widely used in European cooking. This herb is an evergreen perennial it is recognisable by its mauve flowers and small leaves.