serves 6
ingredients
1⁄4 teaspoon ground coriander
1⁄4 teaspoon ground cinnamon
1⁄4 teaspoon freshly ground
black pepper
2 pork fillets
2 tablespoons vegetable oil
3 tablespoons clear honey
2 tablespoons water
3 peaches, halved and stoned
salt
• Preheat the oven to 220°C/425°F/Gas mark 7. Grease a medium
roasting tin.
• In a small bowl, mix the coriander, cinnamon and pepper. Lay the pork
in the roasting tin, and sprinkle the mixed spices over the top. Spoon the
oil over. Bake the pork in the oven for 20 minutes.
• Meanwhile, put the honey and water in a small pan, and warm very
gently, stirring, until the honey has dissolved.
• After the first 20 minutes’ cooking time, put the peach halves, cut side
up, around the pork. Pour the honey mixture over the pork and peaches,
and season the pork with salt. Cook for a further 20 minutes, basting
from time to time.
• Remove from the oven, and leave to rest for 5 minutes before serving the
pork accompanied by the peaches and pan juices.
Italian pork escalopes
serves 4
ingredients
2 tablespoons olive oil
4 garlic cloves, finely sliced
small bunch of fresh sage leaves
4 pork escalopes, around
50g/2oz each
4 slices Parma ham
4 tablespoons grated Gruyère cheese
flour for dredging
150ml/5fl oz crème fraîche
50g/2oz spring onions, chopped
1 tablespoon white wine vinegar
salt and freshly ground black pepper
• Heat 1 tablespoon of the oil in a frying pan. Sauté the garlic and sage
leaves until golden brown. Remove and drain on kitchen paper. Cool,
reserving some for the garnish.
• Put each escalope between two pieces of cling film, and beat with a
rolling pin until very thin.
• Put a slice of ham, 1 tablespoon of the Gruyère and some of the garlic
and sage leaves on each escalope. Season with salt and pepper. Fold
the pork in half and season again. Flatten the open edges with a knife to
seal. Dust lightly with flour.
• Heat the remaining oil in a heavy frying pan over a medium heat. Cook
the pork for 3–4 minutes each side.
• Mix the crème fraîche, spring onions and vinegar together.
• Serve the pork, garnished with the reserved garlic and sage, and a
grinding of pepper, and accompanied by the crème fraîche mixture.
ingredients
2 tablespoons olive oil
4 garlic cloves, finely sliced
small bunch of fresh sage leaves
4 pork escalopes, around
50g/2oz each
4 slices Parma ham
4 tablespoons grated Gruyère cheese
flour for dredging
150ml/5fl oz crème fraîche
50g/2oz spring onions, chopped
1 tablespoon white wine vinegar
salt and freshly ground black pepper
• Heat 1 tablespoon of the oil in a frying pan. Sauté the garlic and sage
leaves until golden brown. Remove and drain on kitchen paper. Cool,
reserving some for the garnish.
• Put each escalope between two pieces of cling film, and beat with a
rolling pin until very thin.
• Put a slice of ham, 1 tablespoon of the Gruyère and some of the garlic
and sage leaves on each escalope. Season with salt and pepper. Fold
the pork in half and season again. Flatten the open edges with a knife to
seal. Dust lightly with flour.
• Heat the remaining oil in a heavy frying pan over a medium heat. Cook
the pork for 3–4 minutes each side.
• Mix the crème fraîche, spring onions and vinegar together.
• Serve the pork, garnished with the reserved garlic and sage, and a
grinding of pepper, and accompanied by the crème fraîche mixture.
Pork with Stilton
serves 4
ingredients
350g/12oz boneless pork steaks,
cut into 1cm/1⁄2in cubes
plain flour for coating
25g/1oz butter
1 tablespoon white wine vinegar
75ml/3fl oz red wine
75g/3oz Stilton cheese, crumbled
salt and freshly ground black pepper
• Season the flour with salt and pepper. Dredge the pork thoroughly in the
seasoned flour. Heat the butter in a frying pan, and gently fry the pork
until lightly browned and cooked through. Remove from the pan using a
slotted spoon, and keep warm.
• Drain the fat from the pan and pour in the vinegar and wine. Stir,
scraping up all the meat residues, and bring to the boil. Reduce the heat
to very low, and stir in the Stilton until it has melted. Taste and season
with salt and pepper.
• Spoon the sauce over the pork, then serve immediately.
ingredients
350g/12oz boneless pork steaks,
cut into 1cm/1⁄2in cubes
plain flour for coating
25g/1oz butter
1 tablespoon white wine vinegar
75ml/3fl oz red wine
75g/3oz Stilton cheese, crumbled
salt and freshly ground black pepper
• Season the flour with salt and pepper. Dredge the pork thoroughly in the
seasoned flour. Heat the butter in a frying pan, and gently fry the pork
until lightly browned and cooked through. Remove from the pan using a
slotted spoon, and keep warm.
• Drain the fat from the pan and pour in the vinegar and wine. Stir,
scraping up all the meat residues, and bring to the boil. Reduce the heat
to very low, and stir in the Stilton until it has melted. Taste and season
with salt and pepper.
• Spoon the sauce over the pork, then serve immediately.
Pork & brown bean sauce
serves 4–6
ingredients
50ml/2fl oz brown bean sauce
2 tablespoons hoisin sauce
175ml/6fl oz chicken stock
1⁄2 teaspoon granulated sugar
2 tablespoons groundnut oil
3 garlic cloves, finely chopped
6 spring onions, sliced, white and
green parts separated
650g/1lb 6oz minced pork
500g/1lb 2oz fresh noodles
• In a small bowl, combine the bean and hoisin sauces, stock and sugar,
and mix until smooth.
• Heat a wok over a high heat, add the oil and swirl. Add the garlic and
white part of the spring onions, and stir-fry for 15 seconds. Add the pork
and stir-fry over a high heat for 3 minutes or until the meat has browned.
Add the bean mixture, reduce the heat and simmer for 7–8 minutes.
• Meanwhile, cook the noodles in a large saucepan of boiling water for
4–5 minutes until tender. Drain and rinse, then serve with the pork.
ingredients
50ml/2fl oz brown bean sauce
2 tablespoons hoisin sauce
175ml/6fl oz chicken stock
1⁄2 teaspoon granulated sugar
2 tablespoons groundnut oil
3 garlic cloves, finely chopped
6 spring onions, sliced, white and
green parts separated
650g/1lb 6oz minced pork
500g/1lb 2oz fresh noodles
• In a small bowl, combine the bean and hoisin sauces, stock and sugar,
and mix until smooth.
• Heat a wok over a high heat, add the oil and swirl. Add the garlic and
white part of the spring onions, and stir-fry for 15 seconds. Add the pork
and stir-fry over a high heat for 3 minutes or until the meat has browned.
Add the bean mixture, reduce the heat and simmer for 7–8 minutes.
• Meanwhile, cook the noodles in a large saucepan of boiling water for
4–5 minutes until tender. Drain and rinse, then serve with the pork.
White pork with pak choi
serves 4
ingredients
100g/4oz boneless pork shoulder
1 tablespoon cornflour
450g/1lb pak choi
3 tablespoons groundnut oil
1⁄2 teaspoon minced garlic
1⁄2 teaspoon minced fresh root ginger
1⁄4 teaspoon salt
50ml/2fl oz chicken stock
1⁄2 teaspoon granulated sugar
1 teaspoon dry sherry
• Slice the pork against the grain into thin strips about 5cm/2in x
1cm/1⁄2in. Combine the cornflour with 11⁄2 tablespoons water to make
a paste.
• Separate the outer fleshy stalks from the centre stalk of the pak choi and
discard the centre stalk. Wash the outer stalks and diagonally slice into
8cm/3in pieces.
• Swirl the oil around in a very hot wok. When the oil begins to smoke,
add the pork and stir-fry for about 1 minute until the meat is seared. Add
the pak choi, garlic and ginger. Stir-fry until the green leaves are bright
and shrivelled, stirring constantly.
• Add the salt, stock, sugar and sherry. When the liquid begins to boil,
cover the wok and steam for 30 seconds or less on high heat, until the
stalks are tender but still crisp.
• Remove the meat and vegetables using a slotted spoon and set aside.
Stir the cornflour paste into the remaining cooking liquid to make a light
sauce. Serve immediately.
ingredients
100g/4oz boneless pork shoulder
1 tablespoon cornflour
450g/1lb pak choi
3 tablespoons groundnut oil
1⁄2 teaspoon minced garlic
1⁄2 teaspoon minced fresh root ginger
1⁄4 teaspoon salt
50ml/2fl oz chicken stock
1⁄2 teaspoon granulated sugar
1 teaspoon dry sherry
• Slice the pork against the grain into thin strips about 5cm/2in x
1cm/1⁄2in. Combine the cornflour with 11⁄2 tablespoons water to make
a paste.
• Separate the outer fleshy stalks from the centre stalk of the pak choi and
discard the centre stalk. Wash the outer stalks and diagonally slice into
8cm/3in pieces.
• Swirl the oil around in a very hot wok. When the oil begins to smoke,
add the pork and stir-fry for about 1 minute until the meat is seared. Add
the pak choi, garlic and ginger. Stir-fry until the green leaves are bright
and shrivelled, stirring constantly.
• Add the salt, stock, sugar and sherry. When the liquid begins to boil,
cover the wok and steam for 30 seconds or less on high heat, until the
stalks are tender but still crisp.
• Remove the meat and vegetables using a slotted spoon and set aside.
Stir the cornflour paste into the remaining cooking liquid to make a light
sauce. Serve immediately.
Aubergine with pork & prawns
serves 6
ingredients
4 large aubergines
150g/5oz minced pork
200g/7oz prawns, peeled and
deveined
3 shallots, chopped
1 tablespoon vegetable oil
4 garlic cloves, crushed
1 tablespoon malt vinegar
1 tablespoon Thai fish sauce
2 tablespoons canned cooked soya
beans, rinsed
1 teaspoon granulated sugar
salt and freshly ground black pepper
• Preheat the oven to 230°C/450°F/Gas mark 8. Cook the aubergines
whole in the oven or barbecue them directly over a strong heat until the
skins are burnt. Toss the aubergines into cold water, then peel and cut
the flesh into large pieces. Put the pieces in a serving dish.
• Mix the pork and prawns together. Season with salt and pepper, and
set aside.
• Sauté the shallots in the oil until browned. Remove the shallots and drain
on kitchen papper. Use the oil remaining in the pan to sauté the garlic.
When the garlic is soft and golden, add the pork and prawn mixture
and sauté for a few minutes over a medium heat.
• Add the vinegar, fish sauce, soya beans and sugar, and mix in well.
Cover and cook for a few minutes. Top the aubergine pieces with the
pork and prawn mixture, and sprinkle with the sugar. Serve hot.
ingredients
4 large aubergines
150g/5oz minced pork
200g/7oz prawns, peeled and
deveined
3 shallots, chopped
1 tablespoon vegetable oil
4 garlic cloves, crushed
1 tablespoon malt vinegar
1 tablespoon Thai fish sauce
2 tablespoons canned cooked soya
beans, rinsed
1 teaspoon granulated sugar
salt and freshly ground black pepper
• Preheat the oven to 230°C/450°F/Gas mark 8. Cook the aubergines
whole in the oven or barbecue them directly over a strong heat until the
skins are burnt. Toss the aubergines into cold water, then peel and cut
the flesh into large pieces. Put the pieces in a serving dish.
• Mix the pork and prawns together. Season with salt and pepper, and
set aside.
• Sauté the shallots in the oil until browned. Remove the shallots and drain
on kitchen papper. Use the oil remaining in the pan to sauté the garlic.
When the garlic is soft and golden, add the pork and prawn mixture
and sauté for a few minutes over a medium heat.
• Add the vinegar, fish sauce, soya beans and sugar, and mix in well.
Cover and cook for a few minutes. Top the aubergine pieces with the
pork and prawn mixture, and sprinkle with the sugar. Serve hot.
Baked cranberry pork chops
serves 4
ingredients
4 pork chops
1 teaspoon onion powder
300ml/10fl oz cranberry sauce
2 tablespoons soft brown sugar
1 teaspoon ground ginger
pinch of ground nutmeg
250g/9oz carrots, cut into strips
1 teaspoon cornflour
1 tablespoon chopped fresh
flat-leaf parsley
• Preheat the oven to 190°C/375°F/Gas mark 5.
• Sprinkle the chops with the onion powder on both sides, and set aside.
• In a medium saucepan, heat the cranberry sauce, brown sugar, ginger,
nutmeg and 2 tablespoons water for about 2 minutes until the cranberry
sauce is melted.
• Put the carrots in a large casserole dish, and arrange the pork chops
over the carrots. Spoon the cranberry sauce mixture evenly over the pork
chops. Cover and bake the oven for about 45 minutes until the pork is
thoroughly cooked.
• Remove the chops to a serving plate and scatter the carrots over them.
• Pour the sauce remaining in the casserole into a medium saucepan.
• Combine the cornflour with 1 tablespoon water to make a paste. Stir into
the saucepan and cook for about 2 minutes, stirring, until sauce is clear
and thickened.
• Spoon over the pork chops and sprinkle with parsley. Serve immediately.
ingredients
4 pork chops
1 teaspoon onion powder
300ml/10fl oz cranberry sauce
2 tablespoons soft brown sugar
1 teaspoon ground ginger
pinch of ground nutmeg
250g/9oz carrots, cut into strips
1 teaspoon cornflour
1 tablespoon chopped fresh
flat-leaf parsley
• Preheat the oven to 190°C/375°F/Gas mark 5.
• Sprinkle the chops with the onion powder on both sides, and set aside.
• In a medium saucepan, heat the cranberry sauce, brown sugar, ginger,
nutmeg and 2 tablespoons water for about 2 minutes until the cranberry
sauce is melted.
• Put the carrots in a large casserole dish, and arrange the pork chops
over the carrots. Spoon the cranberry sauce mixture evenly over the pork
chops. Cover and bake the oven for about 45 minutes until the pork is
thoroughly cooked.
• Remove the chops to a serving plate and scatter the carrots over them.
• Pour the sauce remaining in the casserole into a medium saucepan.
• Combine the cornflour with 1 tablespoon water to make a paste. Stir into
the saucepan and cook for about 2 minutes, stirring, until sauce is clear
and thickened.
• Spoon over the pork chops and sprinkle with parsley. Serve immediately.
Pork tenderloin Diane
serves 4
ingredients
450g/1lb pork tenderloin, cut
crossways into 8 pieces
2 teaspoons lemon pepper
25g/1oz butter
2 tablespoons freshly squeezed
lemon juice
1 tablespoon Worcestershire sauce
1 teaspoon Dijon mustard
1 tablespoon chopped fresh parsley
• Press each tenderloin piece into a 2.5cm/1in thick medallion, and
sprinkle the surfaces with lemon pepper.
• Melt the butter in large heavy- frying pan over a medium heat. Add the
medallions and cook for 3–4 minutes on each side. Remove from the
pan and place on a serving platter. Cover to keep warm.
• Stir the lemon juice, Worcestershire sauce and mustard into the juices in
the pan. Cook, stirring, until heated through. Pour the sauce over the
medallions, and sprinkle with parsley. Serve immediately.
ingredients
450g/1lb pork tenderloin, cut
crossways into 8 pieces
2 teaspoons lemon pepper
25g/1oz butter
2 tablespoons freshly squeezed
lemon juice
1 tablespoon Worcestershire sauce
1 teaspoon Dijon mustard
1 tablespoon chopped fresh parsley
• Press each tenderloin piece into a 2.5cm/1in thick medallion, and
sprinkle the surfaces with lemon pepper.
• Melt the butter in large heavy- frying pan over a medium heat. Add the
medallions and cook for 3–4 minutes on each side. Remove from the
pan and place on a serving platter. Cover to keep warm.
• Stir the lemon juice, Worcestershire sauce and mustard into the juices in
the pan. Cook, stirring, until heated through. Pour the sauce over the
medallions, and sprinkle with parsley. Serve immediately.
Chargrilled pork fillet with apple sauce
serves 4
ingredients
450g/1lb pork fillet, trimmed
150ml/5fl oz cider
1 tablespoon light muscovado sugar
1 teaspoon Dijon mustard
2 garlic cloves, crushed
2 sprigs of fresh rosemary sprigs,
bruised
2 tablespoons olive oil
finely grated zest and juice of
2 lemons
2 tablespoons golden sultanas
1 teaspoon chopped fresh
thyme leaves
2 dessert apples
salt and freshly ground black pepper
• Trim the pork fillets of any fat, and cut into 1cm/1⁄2in thick rounds before
placing in a bowl. Mix together half of the the cider with the sugar,
mustard, garlic, rosemary sprigs, oil, half of the lemon zest and
1 tablespoon of the lemon juice. Pour over the pork, and rub all over the
meat. Cover and chill until needed.
• To make the sauce, put the remaining lemon zest in a small mixing bowl
with 2 tablespoons lemon juice, the remaining cider, the sultanas and
thyme leaves. Peel, core and finely dice the apples, one at a time,
mixing them in as you go. Season with salt and pepper, and set aside.
• Preheat the grill until hot. Remove the meat from its marinade, and
season with salt and pepper. Cook the meat under the grill for 3 minutes
per side, removing as soon as it is just cooked through, so that it retains
its tenderness. Serve with the apple sauce.
ingredients
450g/1lb pork fillet, trimmed
150ml/5fl oz cider
1 tablespoon light muscovado sugar
1 teaspoon Dijon mustard
2 garlic cloves, crushed
2 sprigs of fresh rosemary sprigs,
bruised
2 tablespoons olive oil
finely grated zest and juice of
2 lemons
2 tablespoons golden sultanas
1 teaspoon chopped fresh
thyme leaves
2 dessert apples
salt and freshly ground black pepper
• Trim the pork fillets of any fat, and cut into 1cm/1⁄2in thick rounds before
placing in a bowl. Mix together half of the the cider with the sugar,
mustard, garlic, rosemary sprigs, oil, half of the lemon zest and
1 tablespoon of the lemon juice. Pour over the pork, and rub all over the
meat. Cover and chill until needed.
• To make the sauce, put the remaining lemon zest in a small mixing bowl
with 2 tablespoons lemon juice, the remaining cider, the sultanas and
thyme leaves. Peel, core and finely dice the apples, one at a time,
mixing them in as you go. Season with salt and pepper, and set aside.
• Preheat the grill until hot. Remove the meat from its marinade, and
season with salt and pepper. Cook the meat under the grill for 3 minutes
per side, removing as soon as it is just cooked through, so that it retains
its tenderness. Serve with the apple sauce.
Ginger & honey-glazed gammon
serves 10
ingredients
4.5–6.8kg/10–15lb unsmoked
gammon on the bone
2 shallots, peeled and halved
6 cloves
3 bay leaves
2 celery sticks, cut into 5cm/2in
lengths
2 tablespoons English mustard
5cm/2in piece of fresh root ginger,
thinly sliced
For the glaze
225g/8oz dark muscovado sugar
2 tablespoons clear honey
125ml/4fl oz brandy
• Put the gammon in a heavy pan with the shallots, cloves, bay leaves,
celery and enough cold water to cover. Bring to the boil, cover and
simmer gently for about 5 hours. Skim off any scum using a slotted
spoon. Lift the ham out of the pan, discard the vegetables and herbs,
and allow the gammon cool.
• Preheat the oven to 200°C/400°F/Gas mark 6.
• Using a sharp knife, carefully cut away the gammon’s thick skin to leave
an even layer of fat. Score a diamond pattern in the fat. Put the gammon
in a roasting tin, smother evenly with the mustard and tuck the ginger
into the scored fat.
• To make the glaze, put the sugar, honey and brandy in a pan, and heat
until the sugar has dissolved. Brush over the gammon.
• Cook the gammon in the oven for 30–40 minutes, basting every
10 minutes. Serve either hot or cold, cut into slices.
ingredients
4.5–6.8kg/10–15lb unsmoked
gammon on the bone
2 shallots, peeled and halved
6 cloves
3 bay leaves
2 celery sticks, cut into 5cm/2in
lengths
2 tablespoons English mustard
5cm/2in piece of fresh root ginger,
thinly sliced
For the glaze
225g/8oz dark muscovado sugar
2 tablespoons clear honey
125ml/4fl oz brandy
• Put the gammon in a heavy pan with the shallots, cloves, bay leaves,
celery and enough cold water to cover. Bring to the boil, cover and
simmer gently for about 5 hours. Skim off any scum using a slotted
spoon. Lift the ham out of the pan, discard the vegetables and herbs,
and allow the gammon cool.
• Preheat the oven to 200°C/400°F/Gas mark 6.
• Using a sharp knife, carefully cut away the gammon’s thick skin to leave
an even layer of fat. Score a diamond pattern in the fat. Put the gammon
in a roasting tin, smother evenly with the mustard and tuck the ginger
into the scored fat.
• To make the glaze, put the sugar, honey and brandy in a pan, and heat
until the sugar has dissolved. Brush over the gammon.
• Cook the gammon in the oven for 30–40 minutes, basting every
10 minutes. Serve either hot or cold, cut into slices.
Veal chops & mushrooms
serves 4
ingredients
25g/1oz margarine or butter
4 lean loin veal chops
1 onion, chopped
450g/1lb mushroom caps
225g/8oz white onions
1 tablespoon plain flour
1 tablespoon tomato purée
175ml/6fl oz chicken stock
150ml/5fl oz dry white wine
50g/2oz chopped fresh chives
1 teaspoon chopped fresh tarragon
1 teaspoon chopped fresh basil
1 small bay leaf
1 tablespoon chopped fresh
flat-leaf parsley
• Preheat the oven to 170°C/325°F/Gas mark 3.
• Melt the margarine or butter in a large heavy frying pan. Add the veal
chops and brown over a high heat. Transfer to a shallow casserole dish.
• In the same frying pan, sauté the onions. Add the remaining ingredients
except the parsley. Cover the pan and cook for 5 minutes.
• Pour the mixture over the chops. Cover the casserole dish and bake in
the oven for 1 hour. Sprinkle with the parsley before serving hot.
ingredients
25g/1oz margarine or butter
4 lean loin veal chops
1 onion, chopped
450g/1lb mushroom caps
225g/8oz white onions
1 tablespoon plain flour
1 tablespoon tomato purée
175ml/6fl oz chicken stock
150ml/5fl oz dry white wine
50g/2oz chopped fresh chives
1 teaspoon chopped fresh tarragon
1 teaspoon chopped fresh basil
1 small bay leaf
1 tablespoon chopped fresh
flat-leaf parsley
• Preheat the oven to 170°C/325°F/Gas mark 3.
• Melt the margarine or butter in a large heavy frying pan. Add the veal
chops and brown over a high heat. Transfer to a shallow casserole dish.
• In the same frying pan, sauté the onions. Add the remaining ingredients
except the parsley. Cover the pan and cook for 5 minutes.
• Pour the mixture over the chops. Cover the casserole dish and bake in
the oven for 1 hour. Sprinkle with the parsley before serving hot.
Pork with port & coffee sauce
serves 6
ingredients
1.8kg/4lb pork loin, boned
225ml/8fl oz strong espresso coffee
125ml/4fl oz single cream
75ml/3fl oz port
2 teaspoons granulated sugar
2 teaspoons cornflour
• Preheat oven to 180°C/350°F/Gas mark 4.
• Remove the rind from the pork and trim the fat to make a 1cm/1⁄2in layer.
Roll and tie the meat with string. Put the meat in a roasting tin, and roast
in the oven for 30 minutes.
• Combine the coffee, half the cream, half the port and the sugar, and
pour over the pork. Continue roasting the pork for 11⁄2 hours, basting it
every 15 minutes with the coffee mixture.
• Remove the pork from the oven when cooked. Keep covered in a warm
place while making the sauce. Skim off the fat from the pan juices, and
transfer the juices to a small saucepan. Add 50ml/2fl oz water, the
remaining cream and port, and the cornflour. Cook until thickened, then
strain. Slice the pork thinly and drizzle with sauce. Serve immediately.
ingredients
1.8kg/4lb pork loin, boned
225ml/8fl oz strong espresso coffee
125ml/4fl oz single cream
75ml/3fl oz port
2 teaspoons granulated sugar
2 teaspoons cornflour
• Preheat oven to 180°C/350°F/Gas mark 4.
• Remove the rind from the pork and trim the fat to make a 1cm/1⁄2in layer.
Roll and tie the meat with string. Put the meat in a roasting tin, and roast
in the oven for 30 minutes.
• Combine the coffee, half the cream, half the port and the sugar, and
pour over the pork. Continue roasting the pork for 11⁄2 hours, basting it
every 15 minutes with the coffee mixture.
• Remove the pork from the oven when cooked. Keep covered in a warm
place while making the sauce. Skim off the fat from the pan juices, and
transfer the juices to a small saucepan. Add 50ml/2fl oz water, the
remaining cream and port, and the cornflour. Cook until thickened, then
strain. Slice the pork thinly and drizzle with sauce. Serve immediately.
Beef olives in gravy
serves 4
ingredients
8 ready-prepared beef olives
4 tablespoons chopped fresh
flat-leaf parsley
4 garlic cloves, finely chopped
4 rashers smoked streaky bacon,
finely chopped
grated zest of 1⁄2 small orange
2 tablespoons olive oil
300ml/10fl oz dry red wine
1 bay leaf
1 teaspoon granulated sugar
50g/2oz pitted black olives,
drained
salt and freshly ground black pepper
• Flatten out the beef olives as thinly as possible, using a meat tenderizer
or mallet.
• Mix together the parsley, garlic, bacon and orange zest. Season with
salt and pepper. Spread this mixture evenly over each beef olive. Roll up
each beef olive tightly, then secure with a cocktail stick or toothpick.
• Heat the oil in a frying pan, and sauté the beef olives on all sides for
10 minutes until browned.
• Drain the beef olives, reserving the pan juices, and keep warm. Pour the
wine into the juices, add the bay leaf and sugar. Season with salt and
pepper. Bring to the boil, and boil rapidly for 5 minutes to reduce
slightly, stirring.
• Return the cooked beef olives to the pan along with the black olives, and
heat through for a further 2 minutes. Discard the bay leaf and carefully
pull out the cocktail sticks or toothpicks.
• Transfer the beef olives and gravy to a serving dish. Serve immediately.
ingredients
8 ready-prepared beef olives
4 tablespoons chopped fresh
flat-leaf parsley
4 garlic cloves, finely chopped
4 rashers smoked streaky bacon,
finely chopped
grated zest of 1⁄2 small orange
2 tablespoons olive oil
300ml/10fl oz dry red wine
1 bay leaf
1 teaspoon granulated sugar
50g/2oz pitted black olives,
drained
salt and freshly ground black pepper
• Flatten out the beef olives as thinly as possible, using a meat tenderizer
or mallet.
• Mix together the parsley, garlic, bacon and orange zest. Season with
salt and pepper. Spread this mixture evenly over each beef olive. Roll up
each beef olive tightly, then secure with a cocktail stick or toothpick.
• Heat the oil in a frying pan, and sauté the beef olives on all sides for
10 minutes until browned.
• Drain the beef olives, reserving the pan juices, and keep warm. Pour the
wine into the juices, add the bay leaf and sugar. Season with salt and
pepper. Bring to the boil, and boil rapidly for 5 minutes to reduce
slightly, stirring.
• Return the cooked beef olives to the pan along with the black olives, and
heat through for a further 2 minutes. Discard the bay leaf and carefully
pull out the cocktail sticks or toothpicks.
• Transfer the beef olives and gravy to a serving dish. Serve immediately.
Veal Marsala
serves 2
ingredients
2 veal escalopes
flour for dredging
1⁄2 teaspoon dried oregano, crumbled
8 field mushrooms, stalks removed
and caps thinly sliced
about 25g/1oz butter
2 tablespoons olive or sunflower oil
150ml/5fl oz Marsala
salt and freshly ground black pepper
• If necessary, put the veal escalopes between two sheets of greaseproof
paper or cling film, and gently pound with a meat mallet or wooden
rolling pin to flatten. Trim any rough edges if necessary.
• Put enough flour for dredging in a shallow bowl or plate. Season with
salt and pepper, and the oregano. Dredge the escalopes in the
seasoned flour, gently shaking off any excess. (If you like, you can omit
this step, and simply season the veal without dredging in the flour.)
• Put the oil and a knob of butter in a heavy frying pan over a medium
heat. When the butter has melted and is starting to foam (do not allow
to burn), add the escalopes and fry for 2 minutes on each side. Remove
to a plate, cover with foil and keep warm.
• Pour the Marsala into the pan and boil it down, deglazing the pan by
scraping up any bits stuck to the pan using a wooden spoon. Add the
cooked mushrooms and toss through.
• Put an escalope on each of two serving plates, pour over the mushroom
sauce and serve immediately.
278
ingredients
2 veal escalopes
flour for dredging
1⁄2 teaspoon dried oregano, crumbled
8 field mushrooms, stalks removed
and caps thinly sliced
about 25g/1oz butter
2 tablespoons olive or sunflower oil
150ml/5fl oz Marsala
salt and freshly ground black pepper
• If necessary, put the veal escalopes between two sheets of greaseproof
paper or cling film, and gently pound with a meat mallet or wooden
rolling pin to flatten. Trim any rough edges if necessary.
• Put enough flour for dredging in a shallow bowl or plate. Season with
salt and pepper, and the oregano. Dredge the escalopes in the
seasoned flour, gently shaking off any excess. (If you like, you can omit
this step, and simply season the veal without dredging in the flour.)
• Put the oil and a knob of butter in a heavy frying pan over a medium
heat. When the butter has melted and is starting to foam (do not allow
to burn), add the escalopes and fry for 2 minutes on each side. Remove
to a plate, cover with foil and keep warm.
• Pour the Marsala into the pan and boil it down, deglazing the pan by
scraping up any bits stuck to the pan using a wooden spoon. Add the
cooked mushrooms and toss through.
• Put an escalope on each of two serving plates, pour over the mushroom
sauce and serve immediately.
278
Beef & mushroom burgers
serves 4
ingredients
1 small onion, chopped
150g/5oz small cup mushrooms
450g/1lb lean minced beef
50g/2oz fresh wholemeal
breadcrumbs
1 teaspoon dried mixed herbs
1 tablespoon tomato purée
flour for shaping
salt and freshly ground black pepper
• Put the onion and mushrooms in a blender or food processor, and whiz
until finely chopped. Add the beef, breadcrumbs, herbs and tomato
purée, and season with salt and pepper. Blend for a few seconds until
the mixture binds together but still has some texture.
• Divide the mixture into 8 to 10 pieces, then press into burger shapes
using lightly floured hands.
• Cook the burgers in a non-stick frying pan or under a hot grill for
12–15 minutes, turning once, until evenly cooked. Serve hot.
ingredients
1 small onion, chopped
150g/5oz small cup mushrooms
450g/1lb lean minced beef
50g/2oz fresh wholemeal
breadcrumbs
1 teaspoon dried mixed herbs
1 tablespoon tomato purée
flour for shaping
salt and freshly ground black pepper
• Put the onion and mushrooms in a blender or food processor, and whiz
until finely chopped. Add the beef, breadcrumbs, herbs and tomato
purée, and season with salt and pepper. Blend for a few seconds until
the mixture binds together but still has some texture.
• Divide the mixture into 8 to 10 pieces, then press into burger shapes
using lightly floured hands.
• Cook the burgers in a non-stick frying pan or under a hot grill for
12–15 minutes, turning once, until evenly cooked. Serve hot.
Beef, tomato & olive kebabs
serves 8
ingredients
450g/1lb rump or sirloin steak
16 cherry tomatoes
16 large green olives, pitted
For the baste
4 tablespoons olive oil
1 tablespoon sherry vinegar
1 garlic clove, crushed
salt and freshly ground black pepper
For the relish
6 plum tomatoes
1 tablespoon olive oil
1⁄2 red onion, finely chopped
1 garlic clove, chopped
1 tablespoon chopped fresh
flat-leaf parsley
1 tablespoon freshly squeezed
lemon juice
• Soak 8 bamboo skewers in cold water for at least 30 minutes to prevent
them burning.
• Using a sharp knife, trim any fat from the steak, and cut the meat into
roughly 24 evenly sized pieces.
• Thread the pieces of steak onto the skewers, alternating the beef with the
cherry tomatoes and the green olives.
• To make the baste, combine all the baste ingredients in a bowl.
• To make the relish, plunge the tomatoes in a bowl of boiling water, then
drain and transfer to a bowl of cold water. Peel off and discard the skin,
and chop the flesh.
• Heat the oil in a small pan, and sauté the onion and garlic for
3–4 minutes until softened. Add the tomatoes and cook for a further
2–3 minutes. Stir in the parsley and lemon juice, and season with salt
and pepper. Set aside and keep warm.
• Barbecue the kebabs over hot coals for 5–10 minutes, basting and
turning frequently. Serve with the relish.
ingredients
450g/1lb rump or sirloin steak
16 cherry tomatoes
16 large green olives, pitted
For the baste
4 tablespoons olive oil
1 tablespoon sherry vinegar
1 garlic clove, crushed
salt and freshly ground black pepper
For the relish
6 plum tomatoes
1 tablespoon olive oil
1⁄2 red onion, finely chopped
1 garlic clove, chopped
1 tablespoon chopped fresh
flat-leaf parsley
1 tablespoon freshly squeezed
lemon juice
• Soak 8 bamboo skewers in cold water for at least 30 minutes to prevent
them burning.
• Using a sharp knife, trim any fat from the steak, and cut the meat into
roughly 24 evenly sized pieces.
• Thread the pieces of steak onto the skewers, alternating the beef with the
cherry tomatoes and the green olives.
• To make the baste, combine all the baste ingredients in a bowl.
• To make the relish, plunge the tomatoes in a bowl of boiling water, then
drain and transfer to a bowl of cold water. Peel off and discard the skin,
and chop the flesh.
• Heat the oil in a small pan, and sauté the onion and garlic for
3–4 minutes until softened. Add the tomatoes and cook for a further
2–3 minutes. Stir in the parsley and lemon juice, and season with salt
and pepper. Set aside and keep warm.
• Barbecue the kebabs over hot coals for 5–10 minutes, basting and
turning frequently. Serve with the relish.
Pork satay.
Garnish.
The marinated pork.
1 kg pork sirloin.
Pound the lemon grass 1 tbsp.
2 tablespoons coriander seeds roasted.
2 tablespoons sugar.
Pound fresh turmeric 2 tsp.
Cream 3/4 cup.
1 teaspoon salt.
Sprinkle pork with coconut milk for the water.
It's the cream, simmer 1 1/2 cup.
Chili sauce.
Dried granules through the water 30 grams (20 tablets).
Garlic, 50 g (1/2 cup).
1 tablespoon chopped coriander root.
Onions, 50 g.
Galangal, sliced 1 tsp.
Salt 1 tsp.
Roasted coriander powder 1 tsp.
Roasted cumin powder 2 tsp.
1 teaspoon shrimp paste.
Curry mixture.
1 cup roasted peanuts, coarsely pounded.
1 kilo gram of coconut milk, coconut juice 6 cups.
1 cup sugar.
Tamarind juice 1/3 cup.
Fish sauce 1/3 cup.
Aahad sauce.
1 cup sugar.
1 tablespoon salt.
Water 1/2 cup.
Cucumber Lane 500 g.
Red pepper alley across 5 seed.
The onion 1/2 cup.
How do
1. Clear pork, cut into long thin pieces of size about 1/2 inches long, 21/2 inches fresh turmeric, coriander, lemon grass, pounded to mix together coconut milk, sugar, salt, mix well and set aside to marinate pork dropped from 30 to 40 minutes. the skewers and set aside.
2. Squeezed coconut milk curry sauce with coconut milk and curry paste 6 cups pounded ingredients and stir thoroughly into the cream until it is fragrant when crushed roasted peanuts, simmer a few minutes. Season with fish sauce. Add lime juice and sugar water. Taste the sweet, salty, sour to sweet water, the sauce is thick and not transparent. And be it coconut milk and oil Laihnga not much to it but the gas waggle one's head
3. Aahad boil to dissolve sugar, salt, orange juice and set aside to cool, mixed with onion, cucumber, red pepper alley.
4. Pork to the grill to medium heat (do not use too much heat will burn before the pork or pork cooked hard) at the grill, sprinkle with coconut milk is used frequently. Until the pork is cooked, serve with sweet chili sauce Aahad sometimes eaten with toast.
The marinated pork.
1 kg pork sirloin.
Pound the lemon grass 1 tbsp.
2 tablespoons coriander seeds roasted.
2 tablespoons sugar.
Pound fresh turmeric 2 tsp.
Cream 3/4 cup.
1 teaspoon salt.
Sprinkle pork with coconut milk for the water.
It's the cream, simmer 1 1/2 cup.
Chili sauce.
Dried granules through the water 30 grams (20 tablets).
Garlic, 50 g (1/2 cup).
1 tablespoon chopped coriander root.
Onions, 50 g.
Galangal, sliced 1 tsp.
Salt 1 tsp.
Roasted coriander powder 1 tsp.
Roasted cumin powder 2 tsp.
1 teaspoon shrimp paste.
Curry mixture.
1 cup roasted peanuts, coarsely pounded.
1 kilo gram of coconut milk, coconut juice 6 cups.
1 cup sugar.
Tamarind juice 1/3 cup.
Fish sauce 1/3 cup.
Aahad sauce.
1 cup sugar.
1 tablespoon salt.
Water 1/2 cup.
Cucumber Lane 500 g.
Red pepper alley across 5 seed.
The onion 1/2 cup.
How do
1. Clear pork, cut into long thin pieces of size about 1/2 inches long, 21/2 inches fresh turmeric, coriander, lemon grass, pounded to mix together coconut milk, sugar, salt, mix well and set aside to marinate pork dropped from 30 to 40 minutes. the skewers and set aside.
2. Squeezed coconut milk curry sauce with coconut milk and curry paste 6 cups pounded ingredients and stir thoroughly into the cream until it is fragrant when crushed roasted peanuts, simmer a few minutes. Season with fish sauce. Add lime juice and sugar water. Taste the sweet, salty, sour to sweet water, the sauce is thick and not transparent. And be it coconut milk and oil Laihnga not much to it but the gas waggle one's head
3. Aahad boil to dissolve sugar, salt, orange juice and set aside to cool, mixed with onion, cucumber, red pepper alley.
4. Pork to the grill to medium heat (do not use too much heat will burn before the pork or pork cooked hard) at the grill, sprinkle with coconut milk is used frequently. Until the pork is cooked, serve with sweet chili sauce Aahad sometimes eaten with toast.
Mango pudding.
Ingredient
Fresh milk UHT 500 g.
500 g of whipped cream.
Sugar (a) 150 g.
25 g of gelatin powder.
20 g of hot water.
Yellow eggs food color 1/8 g.
Ripe mango (b) 300 g.
Sugar (c) 40 g.
Ripe mango (d) 200 g, cut into small squares.
How do
1. Dissolve gelatin in hot water and set aside.
2. Mixed sugar (c) cooked with mango pulp (b) to the ground. Bring to boil enough water for them.
3. Mix milk, sugar, whipped cream (a) containers to heat, light. Mix until the sugar dissolves well.
4. Add gelatin mixture, stirring until boiling. Mixture, mango (d) to mix them together. Add food coloring. Spoon the pudding into a cold frame roof type to hold the shape well and serve.
Fresh milk UHT 500 g.
500 g of whipped cream.
Sugar (a) 150 g.
25 g of gelatin powder.
20 g of hot water.
Yellow eggs food color 1/8 g.
Ripe mango (b) 300 g.
Sugar (c) 40 g.
Ripe mango (d) 200 g, cut into small squares.
How do
1. Dissolve gelatin in hot water and set aside.
2. Mixed sugar (c) cooked with mango pulp (b) to the ground. Bring to boil enough water for them.
3. Mix milk, sugar, whipped cream (a) containers to heat, light. Mix until the sugar dissolves well.
4. Add gelatin mixture, stirring until boiling. Mixture, mango (d) to mix them together. Add food coloring. Spoon the pudding into a cold frame roof type to hold the shape well and serve.
Mango mousse
Ingredient
4 ripe mango pulp child.
Lemon juice 1/2 cup.
Pinch of salt.
1 tablespoon gelatin.
Whipping cream 1/2 cup.
2 egg whites.
Warm water 1/4 cup.
How to do it.
1. And spinning until the mango is ripe. Add lemon juice and stir up a little.
2. Beat 2 egg whites, salt and lemon juice. Together until fluffy. Whipped cream and beaten to the full.
3. Dissolve gelatin in hot water. Then mixed with mango pulp and stir, then put whipped cream. And egg white, beaten until fluffy and add the mango. Gently fold to combine. Spoon into a glass and then put in the freezer for about an hour to get served.
Tips.
Add sugar and cream, served cold with a light vanilla. Milo, Nescafe or a drink that will cool as well. Or the child has been decorated with Milo cereal or cookies you like to get the children to try new things.
Fruit Fondue
Fruit is a favorite variety of canned fruit in syrup. The rambutan, longan, lychee.
When the syrup out of it. Introduce water to dry slightly.
Wash the strawberries. Then sliced in half and set aside.
Dark chocolate in a bowl and put the tiles. Then put in the pot. Put a little water. Then with hot water to melt the chocolate over low heat to warm up.
Pour the melted chocolate served with a bowl of fruit to eat it again.
Grapes and whipped cream.
Green grapes, purple grape varieties that do not. Sour and sweet. You do not have to live the good taste to shell out the vitamins here. On a regular basis to make them more beautiful skin. If the grapes are sour. In addition to salt, pepper dip with you then. There are many ways to make it taste like sour grapes. By eating the yogurt. Whipped cream or good. The green and purple grapes, and if you can find 200 grams of grapes out of the sweet taste mixed with a good mix. Next is the whipping cream 1/2 cup honey 3 tablespoons salt 1 tablespoon.
How do
Wash grapes thoroughly. Sheep cut out seeds. The salt is mixed over a minute left. Then wash the salt out. Set aside and chill it. Then the whipped cream and honey together until attacked by Phu.
When ready to eat. The frozen grapes are then put the glasses nice chick. Topped with whipped cream, honey and spread. Serve it cold.
How do
Wash grapes thoroughly. Sheep cut out seeds. The salt is mixed over a minute left. Then wash the salt out. Set aside and chill it. Then the whipped cream and honey together until attacked by Phu.
When ready to eat. The frozen grapes are then put the glasses nice chick. Topped with whipped cream, honey and spread. Serve it cold.
make a simple vegetables cleaner
Transport vegetables to reach buyers. Make sure that clean, safe and free of toxins that are harmful to health.
The cleaning vegetables. Can reduce the toxins in vegetables than wash with water. Can afford to use. Or want to save by doing it. The solution was washed vegetables can I get a simple formula: 3.
1. vinegar. (Up to 90-95% less toxic).
Mix water, vinegar, 1 tablespoon of water is 15-20 liters of water and vegetables to soak it for 15-20 minutes then rinse with clean water 3-4 times.
2. salt (up to 60-70% less toxic).
2 tablespoons of salt water mixed with 4-5 liters of clean water and leave to soak vegetables in 20 minutes, then rinse with clean water 3-4 times.
3. Water, sodium bicarbonate (baking powder) (up to 90-95% less toxic).
The sodium bicarbonate mixed with 1 tablespoon of water soaking vegetables in 20-25 liters of water and leave it for 15-20 minutes then rinse with clean water 3-4 times.
Vegetables are healthful. The vegetables should be washed before eating, because it allows water. And reduce the toxins that can contaminate vegetables. Little attention to the health of your body.
The cleaning vegetables. Can reduce the toxins in vegetables than wash with water. Can afford to use. Or want to save by doing it. The solution was washed vegetables can I get a simple formula: 3.
1. vinegar. (Up to 90-95% less toxic).
Mix water, vinegar, 1 tablespoon of water is 15-20 liters of water and vegetables to soak it for 15-20 minutes then rinse with clean water 3-4 times.
2. salt (up to 60-70% less toxic).
2 tablespoons of salt water mixed with 4-5 liters of clean water and leave to soak vegetables in 20 minutes, then rinse with clean water 3-4 times.
3. Water, sodium bicarbonate (baking powder) (up to 90-95% less toxic).
The sodium bicarbonate mixed with 1 tablespoon of water soaking vegetables in 20-25 liters of water and leave it for 15-20 minutes then rinse with clean water 3-4 times.
Vegetables are healthful. The vegetables should be washed before eating, because it allows water. And reduce the toxins that can contaminate vegetables. Little attention to the health of your body.
The color of the vegetable
I know that the substance of various colors. Existing plants that have a role as well. With vitamin ever. The interest in the chemistry of the plant extract was rough. I keep it as simple.
Cycopene red pigment containing a computer here in a red tomato, watermelon and red pomegranates Betacycin of beetroot and Duncan Berry. Both of these substances are antioxidants that help prevent or Antioxydants several types of cancer.
Agent orange vegetables and fruits like papaya, carrot orange, which contains Betacarotene potent antioxidant, which is the new journey. The pale white skin, carrot, papaya or more. The skin is golden brown. The USDA said. Eating a carrot a day can reduce cholesterol levels is 2-3. Or fat in the blood. Try eating unripe papaya, Thai people are up to 2 years will change color as the lid is not without blemish cream.
Lutein is a yellow pigment, yellow pigment that gives color to the corn. Prevent the deterioration of the color. The light color of the eye retina. This is the one that makes people invisible.
Chlorophyll is the green pigment of a dark green vegetables. Vegetables that are dark green vegetables. Dark green vegetables contain chlorophyll, it is a lot like a gourd Broccoli Kale Brock Chaplo pennywort, etc and of chlorophyll. I value so much. Scientists say that when the chlorophyll is broken up. It is very powerful in preventing cancer. It eliminates odors in the people.
Of the purple plant color and Anthocyanin as the purple you see in the flowering pea sprouts, purple eggplant purple black berries, blueberries, scientists discovered that the substance is to remove substances that cause cancer and of Anthocyanin also. effects of revascularization. Reduce the risk of heart disease. And paralyzed with
Tips for cleaning the refrigerator.
To clean. Wipe the affected joint. Or not the food before it starts to get rid of smelly odors in the refrigerator.
Technique is based on the manufacturer's instructions for cleaning at least once a month. The best time is before shopping.
Then pull out the removable for cleaning with soap and warm water. Place the meat in a tray of water leaking from the bags of meat into the pan. You need to keep the tray out and wash it at least once a week. Before you buy meat from a cool new frame roof.
For inside the refrigerator.
Mix baking powder with 2 tablespoons warm water 1/4 gallons of cleaning the refrigerator. Rinse thoroughly. Then let it dry. Refrigerator odor is a problem and want to buy a new refrigerator. I tried this method before it is issued to all of the cabinet. To soak the container in the refrigerator or freeze in an ice cooler. Next, clean the refrigerator, clean it. Then I wrapped the paper Kiugm or grill with all the flavor. Sprinkle water on the paper. The switch cabinet to the machine. The refrigerator is one of the 5 to 6 K by a newspaper to wrap it every two days, this approach may seem cumbersome to some. But because the paper will absorb the odor molecules.
Fridge odor.
Refrigerator to prevent the odor is not happy nose. After cleaning the closet. You may use any of the following, in the air is always fragrant.
- Place the baking, baking powder, baking powder into the container every three months.
- Charcoal for cooking, a small bottle of cooking using charcoal, add 2 to 3 inches up 2-3 before putting it in the closet every three months.
- 2-3 pieces of cotton, vanilla and vanilla-plated finish. Put food on the shelves. The smelly onion to the Sun
- Place the ground coffee into a cup of coffee left in the refrigerator. The smell ใle to several months. But be aware that coffee ice cream or ice can cause the smell of coffee. You should store them in a sealed plastic bag or closed container.
- Lemon juice 1 slice in half and place it back in the refrigerator. Salt and lemon fruit type (such as orange, lime), orange, lemon, lime, cut the meat inside out. Then I added the salt. It eliminates odors in the refrigerator for about 2 weeks.
Technique is based on the manufacturer's instructions for cleaning at least once a month. The best time is before shopping.
Then pull out the removable for cleaning with soap and warm water. Place the meat in a tray of water leaking from the bags of meat into the pan. You need to keep the tray out and wash it at least once a week. Before you buy meat from a cool new frame roof.
For inside the refrigerator.
Mix baking powder with 2 tablespoons warm water 1/4 gallons of cleaning the refrigerator. Rinse thoroughly. Then let it dry. Refrigerator odor is a problem and want to buy a new refrigerator. I tried this method before it is issued to all of the cabinet. To soak the container in the refrigerator or freeze in an ice cooler. Next, clean the refrigerator, clean it. Then I wrapped the paper Kiugm or grill with all the flavor. Sprinkle water on the paper. The switch cabinet to the machine. The refrigerator is one of the 5 to 6 K by a newspaper to wrap it every two days, this approach may seem cumbersome to some. But because the paper will absorb the odor molecules.
Fridge odor.
Refrigerator to prevent the odor is not happy nose. After cleaning the closet. You may use any of the following, in the air is always fragrant.
- Place the baking, baking powder, baking powder into the container every three months.
- Charcoal for cooking, a small bottle of cooking using charcoal, add 2 to 3 inches up 2-3 before putting it in the closet every three months.
- 2-3 pieces of cotton, vanilla and vanilla-plated finish. Put food on the shelves. The smelly onion to the Sun
- Place the ground coffee into a cup of coffee left in the refrigerator. The smell ใle to several months. But be aware that coffee ice cream or ice can cause the smell of coffee. You should store them in a sealed plastic bag or closed container.
- Lemon juice 1 slice in half and place it back in the refrigerator. Salt and lemon fruit type (such as orange, lime), orange, lemon, lime, cut the meat inside out. Then I added the salt. It eliminates odors in the refrigerator for about 2 weeks.
Top 5 types of foods that cause allergies.
1. Peanuts.
During the year 2543-2545, the rate of peanut allergy increased to double America's. It tends to lose his life. It also resulted in a loss of resources as peas, almonds, walnuts, hazelnuts and cashews. Causes of peanut allergy is severe, this may be due to the production machine with the production of peanuts, such as candy, baked bread and ice cream, etc. So, the federal states, it is a food made from peanuts into the packaging. type The food made with peanut oil and peanut varieties. For ease of purchasing.
2. Dairy / beef / lactose.
In general, the loss of milk / beef / lactose is allergic respiratory disease (angina, asthma, breathing with sound), the digestive system. (Gas, diarrhea, vomiting, stomach) and diseases of the skin (hives, rash) and allergic or sensitive to milk proteins in meat, or are allergic to lactose. Must be extra careful to check the ingredients of food products. Certain foods can have a very clear, like milk, ice cream, a package offer and butter, but some foods contain malicious code, such as bread, cereals, soups, breakfast in the form of powdered drinks margarine lunch made of. meat, pancakes, biscuits, cake mixes, and more. This is not the only ingredients are milk and casein, but whey rennet, lactalbumin, lactalbumin phosphate, lactoglobulin, lactoferrin, lactulose, hydrolysates of cheese flavor. And margarine with
Usually, lactose intolerance is common in infants and young children. In the U.S., children who are allergic to milk, about 2-3 percent, according to According to the National Digestive Disease Information Clearinghouse. The survey found that about 30-50 million Americans are allergic to lactose. This is due to genetic and ethnic differences. Thus, with more than 80 percent African American, American Indian, and 80-100 percent, 90-100 percent of Asian Americans who are allergic to lactose.
3. With shell fish (Shellfish).
The adults lost Shellfish growing, including shrimp, crab, lobster, langoustine, crawdads and shellfish (oysters bearing mussels scallops, oysters, cockles), including species other as squid, octopus and conch, so for the safety of those. consumption. Always read the label carefully all product packaging. Not just the big picture. Packaging only. I need to see the profile of the enzyme.
For patients with severe allergic reactions. When eating out, avoid cross contamination by asking the staff to mix different types of food as much as possible. The process of cooking. Because certain foods may be fried in oil, in combination with other foods such as shrimp, fried foods, etc., together with some shrimp on the grill. Some space to develop, such as sushi, etc.
4. Wheat / gluten allergies.
Approximately 20 percent of those allergic to wheat are likely to be allergic to other types, such as rice, barley, rye and oats, gluten allergy may be lifelong. On happen to be induced by severe malnutrition. Lifestyle changes resulting from the original. Patients should be admitted to the medical professionals available. Medical treatment of arthritis. Or medical treatment of gastrointestinal diseases.
The government has declared the use of wheat as a component in the product label. (Although the product is gluten, a component in it), especially such as bread, cereals, baked goods through the flour, beer, bread, sausages, sauces, food, ice cream, salad dressing and soup, etc. is used.
5. Eggs.
Egg allergies is the second of cow's milk allergies in children. Most of the allergic protein in egg white. People allergic to eggs should avoid all products made with eggs and bird eggs. And the label should indicate that a mixture of albumin, globulin, and other ingredients. At the start of the egg. And mayonnaise, meatloaf, baked bread, salads, frostings, meringue, marshmallows, and custard / pudding. And some soup.
During the year 2543-2545, the rate of peanut allergy increased to double America's. It tends to lose his life. It also resulted in a loss of resources as peas, almonds, walnuts, hazelnuts and cashews. Causes of peanut allergy is severe, this may be due to the production machine with the production of peanuts, such as candy, baked bread and ice cream, etc. So, the federal states, it is a food made from peanuts into the packaging. type The food made with peanut oil and peanut varieties. For ease of purchasing.
2. Dairy / beef / lactose.
In general, the loss of milk / beef / lactose is allergic respiratory disease (angina, asthma, breathing with sound), the digestive system. (Gas, diarrhea, vomiting, stomach) and diseases of the skin (hives, rash) and allergic or sensitive to milk proteins in meat, or are allergic to lactose. Must be extra careful to check the ingredients of food products. Certain foods can have a very clear, like milk, ice cream, a package offer and butter, but some foods contain malicious code, such as bread, cereals, soups, breakfast in the form of powdered drinks margarine lunch made of. meat, pancakes, biscuits, cake mixes, and more. This is not the only ingredients are milk and casein, but whey rennet, lactalbumin, lactalbumin phosphate, lactoglobulin, lactoferrin, lactulose, hydrolysates of cheese flavor. And margarine with
Usually, lactose intolerance is common in infants and young children. In the U.S., children who are allergic to milk, about 2-3 percent, according to According to the National Digestive Disease Information Clearinghouse. The survey found that about 30-50 million Americans are allergic to lactose. This is due to genetic and ethnic differences. Thus, with more than 80 percent African American, American Indian, and 80-100 percent, 90-100 percent of Asian Americans who are allergic to lactose.
3. With shell fish (Shellfish).
The adults lost Shellfish growing, including shrimp, crab, lobster, langoustine, crawdads and shellfish (oysters bearing mussels scallops, oysters, cockles), including species other as squid, octopus and conch, so for the safety of those. consumption. Always read the label carefully all product packaging. Not just the big picture. Packaging only. I need to see the profile of the enzyme.
For patients with severe allergic reactions. When eating out, avoid cross contamination by asking the staff to mix different types of food as much as possible. The process of cooking. Because certain foods may be fried in oil, in combination with other foods such as shrimp, fried foods, etc., together with some shrimp on the grill. Some space to develop, such as sushi, etc.
4. Wheat / gluten allergies.
Approximately 20 percent of those allergic to wheat are likely to be allergic to other types, such as rice, barley, rye and oats, gluten allergy may be lifelong. On happen to be induced by severe malnutrition. Lifestyle changes resulting from the original. Patients should be admitted to the medical professionals available. Medical treatment of arthritis. Or medical treatment of gastrointestinal diseases.
The government has declared the use of wheat as a component in the product label. (Although the product is gluten, a component in it), especially such as bread, cereals, baked goods through the flour, beer, bread, sausages, sauces, food, ice cream, salad dressing and soup, etc. is used.
5. Eggs.
Egg allergies is the second of cow's milk allergies in children. Most of the allergic protein in egg white. People allergic to eggs should avoid all products made with eggs and bird eggs. And the label should indicate that a mixture of albumin, globulin, and other ingredients. At the start of the egg. And mayonnaise, meatloaf, baked bread, salads, frostings, meringue, marshmallows, and custard / pudding. And some soup.
20 New Perspectives about "coffee".
If you say "coffee" favorite drink of many people who would see the "dark side" is a blend of coffee called "Caffeine", which was branded as a drug. But I know that the benefits of drinking coffee, they have in common. Below are the benefits of drinking coffee with 20 questions that have been proven by many studies as a new view to determining whether or not to drink coffee on a daily basis here.
1. Reduce the risk of heart disease in women by 25%.
Research from the University of Spain, found that women who drink 2-3 cups of coffee per day had less risk of heart disease than those who do not drink and men 25%.
2. Reduce the risk of diabetes 60%.
Coffee contains antioxidants. And a compound called quinine (Quinines) that helps the body use insulin better.
3. Reduce the risk of dementia by 65%.
The researchers found that coffee contributes to slowing the effects of dementia to stop by or against the capture of cholesterol. (Cholesterol), which is bad for the body.
4. Reduce the risk of colorectal cancer in 50%.
12 years of study in Japan found that women who drank three cups of coffee or more per day. Tends to reduce the risk of developing colon cancer.
5. Reduce the risk of prostate cancer.
The study of 50,000 men over a period of 20 years found that people who drink six cups of coffee per day increases the risk of prostate cancer than those who do not drink.
6. Reduce the risk of Alzheimer York (Alzheimer) 65%.
The study on 1,400 middle-aged men in Finland found that people who drank five cups of coffee per day can reduce risk of Alzheimer in 65%.
7. Reduce the risk of cirrhosis is 80%.
The study of 125,000 people with drinking coffee was a cup of coffee per day can reduce the risk of cirrhosis by 20% if you drink 4 cups a day reduced the risk by 80%.
8. Reduce the risk of gallstones in the gallbladder is 50%.
Men who drink coffee at least two glasses a day is likely to reduce the risk of gallstones in the gallbladder, 40%, 25% for women who drink coffee in the same amount and 45% for those who drink more than 4 cups. per day.
9. Reduce the risk of blood clots in women 43%.
The study of 83,000 nurses who never smoked cigarettes and drank four cups of coffee per day can reduce the risk of blood clots in 43%.
10. Reduce the risk of tremor of the organ of the castle.
11. Reduce the risk of suicide, 60% of women.
The study of 86,000 women for 10 years and have found that women who drank two cups of coffee per day can reduce the risk of suicide by 60%.
12. Coffee is high in antioxidants.
This antioxidant helps repair cells. In the body from free radical damage.
13. Coffee helps us feel alert and girls.
14. Coffee because caffeine reduces the cold (caffeine).
15. Reduce the incidence of asthma.
16. Reduce headaches.
Often, caffeine (caffeine) was used as a headache remedy. The symptoms of migraine headaches (migraine).
17. Relieve pain.
Drinking coffee, 2 glasses may help reduce muscle soreness after exercise by about 58% pain, several types of mixing caffeine (caffeine) 65 mg, such as aspirin, ibuprofen, acetaminophen and caffeine (caffeine) can help relieve pain. was 40%.
18. To make it more clear.
Caffeine (caffeine) to drink to relieve stress and make it more clear.
19th. Help increase athletic ability.
Because caffeine (caffeine) activity enhances the durability and performance of the muscles.
20. Prevent tooth decay.
Compounds containing a substance called Trigonelline the coffee aroma and bitterness. Effective anti-bacterial. And the formation of bacteria. The reason for this conference will help prevent tooth decay.
Although coffee is a substance that has many benefits. However, some compounds in coffee may contribute to each person differently, so if we have problems with diarrhea to drink coffee. Or other symptoms. I can drink tea instead.
Type of Sushi
Today I say to "Sushi" everyone would know that there was a vary raw sea food topping on Steam rice as well. But for that to come. And the types of sushi. May not know very well.
Sushi "The sushi we have known it. The nation is Japan. This usually means the food contains. Rice mixed with vinegar. And have different ways. Seafood, vegetables, meat, eggs, raw or cooked and processed meat. And most often put wasabi on the rice to add flavor to taste better.
Sushi is made in Japan for a long time. It is understood that the primitive people of Japan. I have searched for the source was found. Japanese fermented rice and fish culture in China. The evidence from ancient Chinese documents mention that looks similar to a sushi restaurant at the end of the second century to the fish fermented with rice. The fish will eat when they were at it. The fermented rice was then taken away.
It is believed that part. Sushi is the very culture of the country we know. The country has an abundance of fish and rice. And cultural preservation to remain for a long time. The fish to be marinated with a mixture of rice and pickled fish and fish such as these into Japan via China.
Sushi is a Japanese traditional fermented fish and eat with rice. Later in the Edo period, but switched to a seafood place and a side of pickled ginger. That helps to kill germs. In the same section of the page, such as salmon, fish roe, squid, shrimp, egg, shrimp, cucumber, eel, etc. Akehwan.
In addition. Sushi is also divided into different categories, as follows.
Nigiri Sushi.
Sushi is often found in restaurants. Sushi rice should look into an oval loaf and place the fish, squid, etc. I might put a little wasabi. Or decorate it with seaweed. Sushi is the most popular.
Maki Sushi.
There are three ways to do this together.
A. Roll rice inside seaweed on the outside.
Two. Roll first switched on by the algae in the rice on the outside.
Three. Wrapped into a cone, called The California Maki.
Chirashi Sushi.
Is the raw fish, squid, shrimp, vegetables, etc., cut into pieces. Arranged on the rice, put in a box.
Oshi Sushi or the Kansai area of Osaka. The rice is packed into a rectangular mold, cut lengthwise to fit out a word. Then place the fish on top.
Inari Sushi, sushi, tofu and meat into the bag.
This time I saw my sushi. I would be picking the good along with the knowledge that comes with the sushi round piece. In front of it.
Sushi "The sushi we have known it. The nation is Japan. This usually means the food contains. Rice mixed with vinegar. And have different ways. Seafood, vegetables, meat, eggs, raw or cooked and processed meat. And most often put wasabi on the rice to add flavor to taste better.
Sushi is made in Japan for a long time. It is understood that the primitive people of Japan. I have searched for the source was found. Japanese fermented rice and fish culture in China. The evidence from ancient Chinese documents mention that looks similar to a sushi restaurant at the end of the second century to the fish fermented with rice. The fish will eat when they were at it. The fermented rice was then taken away.
It is believed that part. Sushi is the very culture of the country we know. The country has an abundance of fish and rice. And cultural preservation to remain for a long time. The fish to be marinated with a mixture of rice and pickled fish and fish such as these into Japan via China.
Sushi is a Japanese traditional fermented fish and eat with rice. Later in the Edo period, but switched to a seafood place and a side of pickled ginger. That helps to kill germs. In the same section of the page, such as salmon, fish roe, squid, shrimp, egg, shrimp, cucumber, eel, etc. Akehwan.
In addition. Sushi is also divided into different categories, as follows.
Nigiri Sushi.
Sushi is often found in restaurants. Sushi rice should look into an oval loaf and place the fish, squid, etc. I might put a little wasabi. Or decorate it with seaweed. Sushi is the most popular.
Maki Sushi.
There are three ways to do this together.
A. Roll rice inside seaweed on the outside.
Two. Roll first switched on by the algae in the rice on the outside.
Three. Wrapped into a cone, called The California Maki.
Chirashi Sushi.
Is the raw fish, squid, shrimp, vegetables, etc., cut into pieces. Arranged on the rice, put in a box.
Oshi Sushi or the Kansai area of Osaka. The rice is packed into a rectangular mold, cut lengthwise to fit out a word. Then place the fish on top.
Inari Sushi, sushi, tofu and meat into the bag.
This time I saw my sushi. I would be picking the good along with the knowledge that comes with the sushi round piece. In front of it.
With Korean food.
Many kinds of food are found in Korea. Originally an agricultural country, Korea. The Korean cultivated rice is the staple food since ancient times. This is the authentic Korean food, including meat, fish, animals and plants, and green vegetables. Fermented foods such as jeotgal (salted seafood) and deonjang (fermented soybean liquid) to a particular taste and high nutritional value.
Korean cuisine is featured in the table and dish. Be placed at the same time. The legendary performance. Food is served in McArdle's three kinds of food for 12 species common to the class relations support for families. The table may differ depending on whether a noodle dish or meat is served. The table shows the compliance report to those interested in food and eating out. If it is compared with neighboring countries like China and Japan over Korea using a spoon. Especially when serving the soup.
Kinds of Korean food as conventional.
1. Bap Juk rice and parboiled rice.
Rice is the staple food of the Korean kitchen. Most of the rice. Sometimes they scratch the steel mills, sorghum, beans, red beans, barley, grain or other vegetable oils to enhance the flavor and nutritional value. Boiled food is nourishing and light meals. There are various types of rice such as rice and ingredients are made with red beans, pumpkin, abalone, ginseng, pine nuts, vegetables, meat, chicken, mushrooms and bean sprouts.
2. Guk Soup.
Soup is a dish served with rice. Garnish the soup with various vegetables, meats, fish, shellfish, seaweed, shells and bones of cattle.
3. Jjigae stew.
Jjigae similar to but thicker and less dry than the sighted. I'll make the most of miso. I'll always served hot and spicy bowl of hot stones.
4. Jjim and Jorim meat or fish stew.
Jjim and Jorim is similar dip with vegetables, soy sauce and bring mixture to a boil on low heat.
5.Namul plants and vegetables.
Namul made of plants or vegetables boiled or fried with a little salt. Soy sauce, sesame salt, sesame oil, garlic, onions and spices.
6. Jeotgal salted seafood.
jeotgal salty food made from fermented fish by natural spawning oysters, scallops, shrimp and other ingredients.
7. Gui type grill.
The Gui is a fermenting meat grilled on charcoal. This type of meat is a popular dish bulgogi and galbi are many fish cooked this way.
8. Jeon hot pot dishes.
jeon is a kind of pancake made from mushrooms, pumpkin, green pepper, dried fish, the oyster meat or other ingredients. Mixed with salt and black pepper, flour and dip it into egg, then fried.
9. Mandu type stuff.
Mandu is made with a dough stuffed with meat, mushrooms, bean sprouts, cucumber oil is sometimes used instead of beef, pork, chicken or fish.
Korean cuisine is featured in the table and dish. Be placed at the same time. The legendary performance. Food is served in McArdle's three kinds of food for 12 species common to the class relations support for families. The table may differ depending on whether a noodle dish or meat is served. The table shows the compliance report to those interested in food and eating out. If it is compared with neighboring countries like China and Japan over Korea using a spoon. Especially when serving the soup.
Kinds of Korean food as conventional.
1. Bap Juk rice and parboiled rice.
Rice is the staple food of the Korean kitchen. Most of the rice. Sometimes they scratch the steel mills, sorghum, beans, red beans, barley, grain or other vegetable oils to enhance the flavor and nutritional value. Boiled food is nourishing and light meals. There are various types of rice such as rice and ingredients are made with red beans, pumpkin, abalone, ginseng, pine nuts, vegetables, meat, chicken, mushrooms and bean sprouts.
2. Guk Soup.
Soup is a dish served with rice. Garnish the soup with various vegetables, meats, fish, shellfish, seaweed, shells and bones of cattle.
3. Jjigae stew.
Jjigae similar to but thicker and less dry than the sighted. I'll make the most of miso. I'll always served hot and spicy bowl of hot stones.
4. Jjim and Jorim meat or fish stew.
Jjim and Jorim is similar dip with vegetables, soy sauce and bring mixture to a boil on low heat.
5.Namul plants and vegetables.
Namul made of plants or vegetables boiled or fried with a little salt. Soy sauce, sesame salt, sesame oil, garlic, onions and spices.
6. Jeotgal salted seafood.
jeotgal salty food made from fermented fish by natural spawning oysters, scallops, shrimp and other ingredients.
7. Gui type grill.
The Gui is a fermenting meat grilled on charcoal. This type of meat is a popular dish bulgogi and galbi are many fish cooked this way.
8. Jeon hot pot dishes.
jeon is a kind of pancake made from mushrooms, pumpkin, green pepper, dried fish, the oyster meat or other ingredients. Mixed with salt and black pepper, flour and dip it into egg, then fried.
9. Mandu type stuff.
Mandu is made with a dough stuffed with meat, mushrooms, bean sprouts, cucumber oil is sometimes used instead of beef, pork, chicken or fish.
Lose weight safely with the tamarind juice.
It is generally accepted that. The physical conditions are overweight or obese (Body Mass Index) over the number 24 is considered a disorder known as obesity, a condition that causes serious diseases of various kinds. Some species are a major cause of death such as cardiovascular disease and stroke and so on.
That obesity has become a prevalent non-communicable diseases in all ages around the world because of behavioral problems with food, flour, sugar and excess fat. Arising from the consumption of fast food culture of the modern world itself.
Control body weight to prevent obesity, a variety of ways, such as a diet high in calories, fat, sugar, starch, dietary habits, exercise, high fiber. Or exercise as appropriate.
If you do the above. And additional accessories. To suggest that this is a good way to control weight is very simple. Tamarind water.
Summer air force (a) the normal weight can have a glass of cold water, tamarind. Do not fear to lose weight. Tamarind is a sour drink was a refreshing drink and to observe the properties of water, then one is tamarind. To adjust the temperature in the body to cool down.
If you have properties to help control weight. The results of his experiments on animals and humans to hear. That when you eat of the ammonium salt of poly University of meat, tamarind polysaccharide (natural polysaccharides. This is a natural molecule of sugar, tamarind pulp) and 0.5 g / kg of body weight for 30 days, can reduce blood levels of bad cholesterol (Low Density Lipoprotein - LDL) lower than the level of waste treatment.
It is also found (Xyloglucan) in meat, tamarind can inhibit the body fat. The inhibitory action of fatty liver and body fat in the blood.
Moreover, from experiments with rats. The induction of diabetes. The City of Bloomington Lake (Mulcilage) and the Apocalypse of John (Pectin) in meat, tamarind can reduce blood sugar levels in rats up to 60.48%.
In addition, (Tartaric acid) in water, boiled meat and a tamarind. 1 gram per kilogram of body weight. Effect as a diuretic. The use of diuretics (Diuretic) to reduce blood pressure to normal levels. It also helps prevent the occurrence of stones in the urinary system work better.
Of meat, tamarind concentrate and water can damage the skin by blood fluke.
Tamarind water to get the easy way out, but it is early. Tamarind is pure meat (lamb and insert the fiber into the nest and out) is based on body weight. 0.5 g per 1 kg body weight was 50 kg of meat such as tamarind. Ngmsuk 25 g in 1 cup warm (250 ml) salt and sugar to water once a day, after dinner time. Help in the morning and a laxative.
Due to the toxicity testing of meat cooked in tamarind animal species. The animals have much reduced. The fat cells in the liver was decreased by However, no significant toxicity.
So who wants to lose weight fast. Tamarind can eat more than the specified time. However, there are three on the other.
1) Some people eat very little sensitivity to the tamarind or diarrhea.
2) Should not be. 2 g body weight. The 1 kg. Must be eaten daily. 3 hours after meals and at bedtime.
And 3) Should not exceed 30 consecutive days. This will cause the blood sugar too low. And emphasized that people should reduce their meat is Tatueba taken down, as appropriate, with tamarind.
In addition to meat, tamarind juice, herbal weight loss. Do not forget to scrub it with tamarind. I (Xyloglucan) and (Polysaccharide) in tamarind meat will inhibit the melanin in the skin. Make your skin whiter without using chemicals.
Tamarind is an herb that's very valuable. The herbs that are difficult to access. And measures to promote weight loss is simple and effective to be used in conjunction with other measures.
That obesity has become a prevalent non-communicable diseases in all ages around the world because of behavioral problems with food, flour, sugar and excess fat. Arising from the consumption of fast food culture of the modern world itself.
Control body weight to prevent obesity, a variety of ways, such as a diet high in calories, fat, sugar, starch, dietary habits, exercise, high fiber. Or exercise as appropriate.
If you do the above. And additional accessories. To suggest that this is a good way to control weight is very simple. Tamarind water.
Summer air force (a) the normal weight can have a glass of cold water, tamarind. Do not fear to lose weight. Tamarind is a sour drink was a refreshing drink and to observe the properties of water, then one is tamarind. To adjust the temperature in the body to cool down.
If you have properties to help control weight. The results of his experiments on animals and humans to hear. That when you eat of the ammonium salt of poly University of meat, tamarind polysaccharide (natural polysaccharides. This is a natural molecule of sugar, tamarind pulp) and 0.5 g / kg of body weight for 30 days, can reduce blood levels of bad cholesterol (Low Density Lipoprotein - LDL) lower than the level of waste treatment.
It is also found (Xyloglucan) in meat, tamarind can inhibit the body fat. The inhibitory action of fatty liver and body fat in the blood.
Moreover, from experiments with rats. The induction of diabetes. The City of Bloomington Lake (Mulcilage) and the Apocalypse of John (Pectin) in meat, tamarind can reduce blood sugar levels in rats up to 60.48%.
In addition, (Tartaric acid) in water, boiled meat and a tamarind. 1 gram per kilogram of body weight. Effect as a diuretic. The use of diuretics (Diuretic) to reduce blood pressure to normal levels. It also helps prevent the occurrence of stones in the urinary system work better.
Of meat, tamarind concentrate and water can damage the skin by blood fluke.
Tamarind water to get the easy way out, but it is early. Tamarind is pure meat (lamb and insert the fiber into the nest and out) is based on body weight. 0.5 g per 1 kg body weight was 50 kg of meat such as tamarind. Ngmsuk 25 g in 1 cup warm (250 ml) salt and sugar to water once a day, after dinner time. Help in the morning and a laxative.
Due to the toxicity testing of meat cooked in tamarind animal species. The animals have much reduced. The fat cells in the liver was decreased by However, no significant toxicity.
So who wants to lose weight fast. Tamarind can eat more than the specified time. However, there are three on the other.
1) Some people eat very little sensitivity to the tamarind or diarrhea.
2) Should not be. 2 g body weight. The 1 kg. Must be eaten daily. 3 hours after meals and at bedtime.
And 3) Should not exceed 30 consecutive days. This will cause the blood sugar too low. And emphasized that people should reduce their meat is Tatueba taken down, as appropriate, with tamarind.
In addition to meat, tamarind juice, herbal weight loss. Do not forget to scrub it with tamarind. I (Xyloglucan) and (Polysaccharide) in tamarind meat will inhibit the melanin in the skin. Make your skin whiter without using chemicals.
Tamarind is an herb that's very valuable. The herbs that are difficult to access. And measures to promote weight loss is simple and effective to be used in conjunction with other measures.
Meatloaf
serves 4
ingredients
25g/1oz butter
450g/1lb minced beef
1 onion, chopped
2 garlic cloves, crushed
50g/2oz bulgur wheat, soaked
25g/1oz Parmesan cheese
1 celery stick trimmed and sliced
2 tablespoons horseradish sauce
2 tablespoons tomato purée
2 tablespoons instant oatmeal
1 tablespoon chopped fresh
thyme leaves
salt and freshly ground
black pepper
For the relish
2 tablespoons horseradish sauce
150ml/5fl oz sour cream
• Grease and line the bottom of a 700g/11⁄2lb loaf tin. Preheat the oven to
180°C/350°F/Gas mark 4.
• Melt the butter in a large pan, and add the minced beef, onion and
garlic. Sauté, stirring, for 7 minutes until the meat is brown and sealed.
• Transfer the mixture to a bowl, and add the remaining ingredients. Mix
well, season and spoon into the prepared tin. Cover with foil.
• Stand the loaf tin in a roasting tin, and add 2.5cm/1in of water.
Carefully place in the oven and cook for 11⁄2 hours.
• Mix together the relish ingredients in a bowl. Turn out the meatloaf and
garnish with the fresh thyme. Serve with fresh vegetables and the relish
as a condiment.
274
ingredients
25g/1oz butter
450g/1lb minced beef
1 onion, chopped
2 garlic cloves, crushed
50g/2oz bulgur wheat, soaked
25g/1oz Parmesan cheese
1 celery stick trimmed and sliced
2 tablespoons horseradish sauce
2 tablespoons tomato purée
2 tablespoons instant oatmeal
1 tablespoon chopped fresh
thyme leaves
salt and freshly ground
black pepper
For the relish
2 tablespoons horseradish sauce
150ml/5fl oz sour cream
• Grease and line the bottom of a 700g/11⁄2lb loaf tin. Preheat the oven to
180°C/350°F/Gas mark 4.
• Melt the butter in a large pan, and add the minced beef, onion and
garlic. Sauté, stirring, for 7 minutes until the meat is brown and sealed.
• Transfer the mixture to a bowl, and add the remaining ingredients. Mix
well, season and spoon into the prepared tin. Cover with foil.
• Stand the loaf tin in a roasting tin, and add 2.5cm/1in of water.
Carefully place in the oven and cook for 11⁄2 hours.
• Mix together the relish ingredients in a bowl. Turn out the meatloaf and
garnish with the fresh thyme. Serve with fresh vegetables and the relish
as a condiment.
274
Subscribe to:
Comments (Atom)