Kitchen Cleaning

2886 words (12 pages) Essay

1st Jan 1970 General Studies Reference this

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Introduction

Germs love your kitchen because of the ready supply of food. Food can be contaminated with germs when it is exposed to other foodstuffs, work surfaces or even your hands. Thus, to prevent this, make sure you keep your kitchen hygiene and safe from all germs.Food should always be stored at the correct temperature, so make sure to consult the product labels and use commonsense with fresh products. Check the thermometer on your refrigerator regularly and organize the contents. Always keep in mind that raw and cooked food should never be stored together.

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Plum the sauce in super for many things with cold meat, as a paste mixed with soy sauce for barbecuing, sandwiches with cheese or cold meat or poultry, as a zest or game casseroles. It is also ideal to spread over lamb when roasting as it added colors well as delicious flavor.

For crispy brown bakes vegetables, preheat the one on GRILL. Place the potato and pumpkin on grill tray and cook on GRILL for at least five minutes. Beans and sauce can be reheated together on HIGH for two to three minutes.

Few tips should be kept in mind while cooking vegetables. When using whole vegetables, allow air space around each portion to ensure even cooking. Secondly, the greater the surface area of the vegetables, the less time they will end up take to cook.

Aluminum Foil can also be used safely, if certain guidelines are followed respectively. This is because the aluminum foil reflects microwave energy. Foil can also be used to advantage in some recipes and can be used to prevent overcooking also.

Straw and wicker baskets may be used in the microwave oven for short periods of time to warm rolls or bread. Large wooden utensils, such as bowls or cutting boards, should not be used for prolonged heating as the microwave energy may cause the wood to become dry and brittle.

The skin of membranes on some foods will definitely cause steam to build up during microwave cooking. Therefore, foods must always be pierced, scored or at least have a strip of skin peeled off before the cooking in order to allow the steam to escape.

Baked goods do not need a long cooking time and therefore, do not brown. When cakes or cupcakes will be iced no one will notice this visual difference. Thus, brown sugar can be used in the recipe in place of castor sugar.

In order to get the best results using Auto Defrost is to ensure that the food which has to be defrosted is frozen for at least 48 hours. Then, make sure to remove meat, fish or poultry from its wrapping and place it in an uncovered dish.

The quantities which is less than 200 g are the best cooked by manual power and time. For proper cooking results in the microwave, it is important to follow the directions in the recipes regarding the container size and the covering.

Important tips for cooking in the microwave are that the dishes should always be securely covered, either with a lid designed for the dish, or even with a plastic wrap and the dishes without their own lids should be completely, but loosely, covered with plastic wrap.

In order to prevent the heat from softening and breaking the plastic wrap of the dish, ensure the wrap does not touch the items being cooked. If you are concerned that the wrap will touch the food, then leave a little in it before sealing the wrap down around the dish. This will allow the wrap to lift away from the food as steam builds under it.

During standing time loosen plastic wrap by piercing. Always remove the plastic wrap and lids away from you to avoid stem burn and make sure you do not use oven roasting bags as well as freezer bags for microwave heating.

Different types of cakes and biscuits are usually best cooked in different metal pans and trays as they have good heat retention. All shallow baking trays are ideal for baking biscuits on and are readily available at many kitchenware shops

Summary

As with conventional cooking, it is often necessary to turn a tray of biscuits around halfway though cooking to give an even color. When cooking on convection heat, it is important that you remove the turntable and roller ring before preheating the oven.

When cooking the meat or poultry by Combination cooking, the food should be placed on the Wire Rack. The rack should be usually placed in a 3 cm deep oblong microwave-safe and a heat resistant dish on the turntable tray.

Grill trays should always be placed on drip trays or a roasting pan. This will prevent the food from sitting the grease and juices and gives a crispier exterior. It can even be brushed with oil r melted butter to aid in washing up.

Vulnerable foods which attract microwaves (dairy foods, fatty meat and sugar) should be placed underneath and dense food items (vegetables) on top for the best heat penetration and because the temperature of the oil cannot be controlled in a microwave oven, do not attempt deep frying.

Always avoid overcooking of food. As in a conventional oven, overcooking can cause food to burn, or just dry out. A few too many seconds can ruin food by microwaves so it is best too cook foods to the minimum times suggested.

It is easy to test the food while it is cooking in a microwave oven. Because the heat is instantaneous, the oven does not have to reheat after being opened briefly. If foods are tested while cooking, you can vary suggested times to suit your tastes.

When heating 110 g baby food or formula, select HIGH for 15 to 30 seconds, depending on the amount of food or liquid and the starting temperature of it. Test the temperature before serving or further heating of the baby food.

To melt chocolate, place 100 g of broken chocolate in a 1-litre glass jug and heat it on MEDIUM-HIGH for 2 to 3 minutes. As e chocolate holds its shape after heating, stir and stand it before adding extra time to cooking.

To blanch (250 ml) nuts, place it in a pie place. Cover with hot tap water and heat on HIG for 2 to 3 minutes. Rinse it in cold water and rub it between sheets of paper towel to remove skins.

In order to make buttered breadcrumbs, combine 250ml breadcrumbs and 30 ml butter and heat it on High for 1 to 2 minutes, stirring occasionally. And to toast coconut, place 125 ml on a plate and cook on HIGH for 1 to 2 minutes, stirring occasionally.

For an added touch at diner parties, steam your own hand towels. Saturate in cold water, wring and place it on turn table tray. Heat it on HIGH for 1 to 2 minutes. And to soften cream cheese or butter, place it in an oven on MEDIUM-LOW for half a minute to one minute per 125 ml.

To remove oven odors, combine 2 ml vanilla essence with 250ml water in a small bowl and heat it on HIGH in a small bowl and heat on HIGH for 4 to 5 minutes. Wipe the oven interior then with a damp cloth.

While microwaving boiled eggs, doesn’t save you time, it does save you electricity, best of all, washing up. If you want more than one egg use a larger dish, more water (say 500 ml) and cook a little longer (an extra 2 to 4 minutes).

While you are likely to hear a certain amount of popping while cooking fried eggs, this can be lessened easily to a degree by just pricking the egg yolk and white with a toothpick several times before cooking. But make sure, that the eggs should be moist at the end of cooking as a minute of standing time will give the eggs a chance to set.

Place the meat on a rack in a rectangular dish. Beef rib roast should be placed cut side down. Other bone in roasts should be placed fat side down. Boneless roast should be placed fat side up and halfway through cooking turn roasts. And for best results, select roasts that are uniform in shape.

To prevent overcooking or dying of thin areas of meat, it can be shielded at the beginning of cooking or halfway through cooking. If you wish to shield at the beginning of cooking, remove the foil halfway through the cooking time.

Description

All beef and pork rib roasts should always be shielded by the bones. The foil should also extend about 5 cm down from the bones and the shank, thin ends of boneless roasts, should be shielded at all times of cooking.

Loosely cover all types of meat with wax paper or even a paper towel in order to prevent splatter. If a large amount of juice accumulates in the bottom of the dish, then drain occasionally. If desired, reserve it for making gravy.

Canned hams should be shielded on the top cut edge with a 3 cm strip of foil. Wrap the strip of foil around ham and secure it to body of ham with wooden toothpicks. You need to fold 2 cm over the cut surface.

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Half hams should be shielded by wrapping an 8 cm wide strip of foil around the large end of the ham. Secure it to the body of the ham with wooden toothpicks. Then fold 3 cm over the cut surface.

In order to check the temperature of the meat, a thermometer is used. It helps in giving accurate indication as to how well the meat is done. You need to make sure the thermometer shall not touch the bone of fat because if it does, then the reading could be inaccurate.

To give a perfectly less tender cut of meat by the microwave, ensure that the meat is in the bottom of the dish, covered with liquid. The vegetables are then placed on the top and make sure that you don’t stir your casserole until the cooking is completed.

Jacket potatoes usually cook well on the root vegetable setting and go not need to be covered. They just simply need to be pricked for at least 2 or 3 times and need to be placed on a paper towel on the turntable.

In order to check that your cake is cooked or no, try inserting a wooden toothpick in the centre. It should come out clean. And then after cooking, the cakes should be left in the container for about 5 to 10 minutes, standing on a flat surface, before turning onto a wire rack to cool.

To bake 23 cm layers of a cake, each layer must be baked separately. Remove the turntable and the roller ring as well. Place the oven rack then in the oven and preheat the oven to temperature indicated in recipes. Then just place the dish on the oven rack.

Few tips and directions should always be kept in mind while baking the cakes. You should always grease the cake pans or even flour the cakes according to the recipe directions and for cupcakes, especially line the metal patty tins with paper cases.

Make sure that you never leave the oven door open for a long time when checking to see if your cake is done or no. Even when putting the food in to the oven on BAKE, as it will just end up loosing the heat rapidly. Thus, it will make the cooking process slower.

When you are beating the eggs for a sponge, you definitely should use a small bowl. When the sugar is dissolved transfer mixture to a larger bowl to add the remaining ingredients. Although an extra bowl is used, you will end up getting a sponge with a greater volume.

In order to make the icing of a coffee cake, sift the icing sugar completely with coffee powder and add melted butter and milk in it. Stir it well in order to make it a soft paste. Spread it over the cool cake then and sprinkle it with coconut or even mixed nuts. Your coffee cake will then be ready to be served.

In order to check if the jam has reached the setting point, place a few drops onto a cold saucer. Leave it to cool, and then gently push the jam from one edge with a finger. If the surface wrinkles, or skin has formed, the jam will be set.

In order to make mango chutney, place a mango and apple in a bowl and sprinkle it with salt. Stand it overnight. Rinse and drain the fruit and place it in a large dish and add onions to it. Cover and cook it on HIGH for 6 minutes, stirring it halfway through cooking and add a little bit of sugar, vinegar and spices as well. Cover and cook it gain for another 15 minutes and pour it into sterilized jars and seal it.

The appeal of a deep fried camembert starter is the way in which the ripe Camembert cheese oozes out of its crisp coating when its cut. Make sure the cheese is just ripe before coating, and then keep it well chilled right up to the moment of deep-frying. If the cheese is allowed to stand at room temperature, it will become over-ripe and ooze out of the coating during frying

Conclusion

Crunchy baked potato skins are an American idea. Put a spoonful or two of dressing in each potato skin and either eats with the fingers as the Americans do, or with a knife and fork if you prefer. They are equally good served as a starter or as a quick and easy snack.

Bruschetta is Tuscan garlic bread made with dense Italian bread, with rich green oil and garlic. The success of this dish depends completely on the ingredients of the dish as the soggy pre-sliced white bread and bland vegetable oil will just not do.

Making button mushrooms can give a very delicious flavour. There is no need to wash or peel them, as you just need to wipe it with a wet cloth. Tarragon has a very distinctive flavour, which marries well with mushroom, and the soured cream gives a hint of piquancy.

If you are making a pepper and yogurt starter a long time in advance, keep it covered in the refrigerator. Remove from the refrigerator at least one hour before serving it. It should be served at room temperature, and not chilled.

A carrot and a celeriac vinaigrette is a colourful dish which should only be served usually in the winters, especially when both the carrots and celeriac are plentiful. Granary or wholemeal bread and butter would just be the ideal accompaniment for this dish.

Cheese and pears are a delightful combination, and dessert pears make a refreshing change from avocados in this starter. Comice is a good choice, as they are mouth wateringly juicy when fully ripe. Make sure they are still firm through because, as with all pears, they have to be eaten at just the right moment.

Light spinach, cheese, and egg starters usually take their name from the round moulds with straight or slightly sloping sides in which they were originally baked. They are called timbales. This version is commonly cooked in more familiar ramekin dishes.

There is a difference between a tomato omelette and a classic French omelette, as a tomato one is cooked for a very short time and served folded over. It is more like a Spanish tortilla, and a flat omelette is cooked for a longer time, and then browned under a hot grill so that both the sides become firm.

While making a sprout soufflé, the tiny bubbles of air trapper within the egg whites expand as they are heated, puffing up the base mixtures to which they were added, by as much as two thirds of its original size. When making hot soufflés, it is important to follow the recipe precisely; and make sure not try to cut the corners.

Always while making curried eggs, make sure to serve this dish in a ring of boiled rice, accompanied by mango chutney and a cucumber salad dressed with natural yogurt and flavoured with fresh mint. Serve it hot, wit the yoghurt drizzled over the top and garnish it with coriander.

In order to make a mushroom flan, the base is simply made from a wholemeal breadcrumb and yoghurt, which is less fattening than a conventional short crust pastry base. If you prefer a pastry base, either use a 225 g packet frozen short crust pastry, thawed, or short crust pastry made with 150 g flour.

Almost any vegetable is good on a pizza. So try sliced fresh tomatoes; steamed fresh spinach; sliced canned artichokes; mushrooms; aubergine; courgettes or even baby onions. Cut all these vegetables into small chunks or slices and sautéed in olive oil.

Most firm cheeses with good melting properties are suitable for topping pizzas. Mozzarella is a traditional type of cheese, which is usually used in pizzas. However, there are quite different types of cheeses too which can be used in pizzas such as Bel Paese, Fontina, Taleggio, Gruyere or even Parmesan Cheese.

Two tablespoons of honey and three tablespoons of Cinnamon powder, mix it with 16 ounces of tea water, if given to a cholesterol patient, it reduces the level of cholesterol in the bloody by 10% within two hours. It has been said that pure honey should be taken with food daily in order to relieve complains of cholesterol.

Make a paste of honey and cinnamon powder, apply it on your bread and eat it regularly for breakfast instead of jam and jelly. This results in reducing the cholesterol in the arteries and saves the patient from heat attacks also.

Make sure to drink honey and cinnamon powder boiled in one cup of water daily in the morning, ½ hour before breakfast on an empty stomach. This will definitely show positive results if it is taken regularly. Also drinking of this mixture regularly does not allow the fat to accumulate in the body even though the person may eat a high calorie diet.

If you don’t own a food processor, finely chop the onion, garlic, ginger and tomato and then mash the avocado before mixing with the remaining ingredients.

Introduction

Germs love your kitchen because of the ready supply of food. Food can be contaminated with germs when it is exposed to other foodstuffs, work surfaces or even your hands. Thus, to prevent this, make sure you keep your kitchen hygiene and safe from all germs.Food should always be stored at the correct temperature, so make sure to consult the product labels and use commonsense with fresh products. Check the thermometer on your refrigerator regularly and organize the contents. Always keep in mind that raw and cooked food should never be stored together.

Plum the sauce in super for many things with cold meat, as a paste mixed with soy sauce for barbecuing, sandwiches with cheese or cold meat or poultry, as a zest or game casseroles. It is also ideal to spread over lamb when roasting as it added colors well as delicious flavor.

For crispy brown bakes vegetables, preheat the one on GRILL. Place the potato and pumpkin on grill tray and cook on GRILL for at least five minutes. Beans and sauce can be reheated together on HIGH for two to three minutes.

Few tips should be kept in mind while cooking vegetables. When using whole vegetables, allow air space around each portion to ensure even cooking. Secondly, the greater the surface area of the vegetables, the less time they will end up take to cook.

Aluminum Foil can also be used safely, if certain guidelines are followed respectively. This is because the aluminum foil reflects microwave energy. Foil can also be used to advantage in some recipes and can be used to prevent overcooking also.

Straw and wicker baskets may be used in the microwave oven for short periods of time to warm rolls or bread. Large wooden utensils, such as bowls or cutting boards, should not be used for prolonged heating as the microwave energy may cause the wood to become dry and brittle.

The skin of membranes on some foods will definitely cause steam to build up during microwave cooking. Therefore, foods must always be pierced, scored or at least have a strip of skin peeled off before the cooking in order to allow the steam to escape.

Baked goods do not need a long cooking time and therefore, do not brown. When cakes or cupcakes will be iced no one will notice this visual difference. Thus, brown sugar can be used in the recipe in place of castor sugar.

In order to get the best results using Auto Defrost is to ensure that the food which has to be defrosted is frozen for at least 48 hours. Then, make sure to remove meat, fish or poultry from its wrapping and place it in an uncovered dish.

The quantities which is less than 200 g are the best cooked by manual power and time. For proper cooking results in the microwave, it is important to follow the directions in the recipes regarding the container size and the covering.

Important tips for cooking in the microwave are that the dishes should always be securely covered, either with a lid designed for the dish, or even with a plastic wrap and the dishes without their own lids should be completely, but loosely, covered with plastic wrap.

In order to prevent the heat from softening and breaking the plastic wrap of the dish, ensure the wrap does not touch the items being cooked. If you are concerned that the wrap will touch the food, then leave a little in it before sealing the wrap down around the dish. This will allow the wrap to lift away from the food as steam builds under it.

During standing time loosen plastic wrap by piercing. Always remove the plastic wrap and lids away from you to avoid stem burn and make sure you do not use oven roasting bags as well as freezer bags for microwave heating.

Different types of cakes and biscuits are usually best cooked in different metal pans and trays as they have good heat retention. All shallow baking trays are ideal for baking biscuits on and are readily available at many kitchenware shops

Summary

As with conventional cooking, it is often necessary to turn a tray of biscuits around halfway though cooking to give an even color. When cooking on convection heat, it is important that you remove the turntable and roller ring before preheating the oven.

When cooking the meat or poultry by Combination cooking, the food should be placed on the Wire Rack. The rack should be usually placed in a 3 cm deep oblong microwave-safe and a heat resistant dish on the turntable tray.

Grill trays should always be placed on drip trays or a roasting pan. This will prevent the food from sitting the grease and juices and gives a crispier exterior. It can even be brushed with oil r melted butter to aid in washing up.

Vulnerable foods which attract microwaves (dairy foods, fatty meat and sugar) should be placed underneath and dense food items (vegetables) on top for the best heat penetration and because the temperature of the oil cannot be controlled in a microwave oven, do not attempt deep frying.

Always avoid overcooking of food. As in a conventional oven, overcooking can cause food to burn, or just dry out. A few too many seconds can ruin food by microwaves so it is best too cook foods to the minimum times suggested.

It is easy to test the food while it is cooking in a microwave oven. Because the heat is instantaneous, the oven does not have to reheat after being opened briefly. If foods are tested while cooking, you can vary suggested times to suit your tastes.

When heating 110 g baby food or formula, select HIGH for 15 to 30 seconds, depending on the amount of food or liquid and the starting temperature of it. Test the temperature before serving or further heating of the baby food.

To melt chocolate, place 100 g of broken chocolate in a 1-litre glass jug and heat it on MEDIUM-HIGH for 2 to 3 minutes. As e chocolate holds its shape after heating, stir and stand it before adding extra time to cooking.

To blanch (250 ml) nuts, place it in a pie place. Cover with hot tap water and heat on HIG for 2 to 3 minutes. Rinse it in cold water and rub it between sheets of paper towel to remove skins.

In order to make buttered breadcrumbs, combine 250ml breadcrumbs and 30 ml butter and heat it on High for 1 to 2 minutes, stirring occasionally. And to toast coconut, place 125 ml on a plate and cook on HIGH for 1 to 2 minutes, stirring occasionally.

For an added touch at diner parties, steam your own hand towels. Saturate in cold water, wring and place it on turn table tray. Heat it on HIGH for 1 to 2 minutes. And to soften cream cheese or butter, place it in an oven on MEDIUM-LOW for half a minute to one minute per 125 ml.

To remove oven odors, combine 2 ml vanilla essence with 250ml water in a small bowl and heat it on HIGH in a small bowl and heat on HIGH for 4 to 5 minutes. Wipe the oven interior then with a damp cloth.

While microwaving boiled eggs, doesn’t save you time, it does save you electricity, best of all, washing up. If you want more than one egg use a larger dish, more water (say 500 ml) and cook a little longer (an extra 2 to 4 minutes).

While you are likely to hear a certain amount of popping while cooking fried eggs, this can be lessened easily to a degree by just pricking the egg yolk and white with a toothpick several times before cooking. But make sure, that the eggs should be moist at the end of cooking as a minute of standing time will give the eggs a chance to set.

Place the meat on a rack in a rectangular dish. Beef rib roast should be placed cut side down. Other bone in roasts should be placed fat side down. Boneless roast should be placed fat side up and halfway through cooking turn roasts. And for best results, select roasts that are uniform in shape.

To prevent overcooking or dying of thin areas of meat, it can be shielded at the beginning of cooking or halfway through cooking. If you wish to shield at the beginning of cooking, remove the foil halfway through the cooking time.

Description

All beef and pork rib roasts should always be shielded by the bones. The foil should also extend about 5 cm down from the bones and the shank, thin ends of boneless roasts, should be shielded at all times of cooking.

Loosely cover all types of meat with wax paper or even a paper towel in order to prevent splatter. If a large amount of juice accumulates in the bottom of the dish, then drain occasionally. If desired, reserve it for making gravy.

Canned hams should be shielded on the top cut edge with a 3 cm strip of foil. Wrap the strip of foil around ham and secure it to body of ham with wooden toothpicks. You need to fold 2 cm over the cut surface.

Half hams should be shielded by wrapping an 8 cm wide strip of foil around the large end of the ham. Secure it to the body of the ham with wooden toothpicks. Then fold 3 cm over the cut surface.

In order to check the temperature of the meat, a thermometer is used. It helps in giving accurate indication as to how well the meat is done. You need to make sure the thermometer shall not touch the bone of fat because if it does, then the reading could be inaccurate.

To give a perfectly less tender cut of meat by the microwave, ensure that the meat is in the bottom of the dish, covered with liquid. The vegetables are then placed on the top and make sure that you don’t stir your casserole until the cooking is completed.

Jacket potatoes usually cook well on the root vegetable setting and go not need to be covered. They just simply need to be pricked for at least 2 or 3 times and need to be placed on a paper towel on the turntable.

In order to check that your cake is cooked or no, try inserting a wooden toothpick in the centre. It should come out clean. And then after cooking, the cakes should be left in the container for about 5 to 10 minutes, standing on a flat surface, before turning onto a wire rack to cool.

To bake 23 cm layers of a cake, each layer must be baked separately. Remove the turntable and the roller ring as well. Place the oven rack then in the oven and preheat the oven to temperature indicated in recipes. Then just place the dish on the oven rack.

Few tips and directions should always be kept in mind while baking the cakes. You should always grease the cake pans or even flour the cakes according to the recipe directions and for cupcakes, especially line the metal patty tins with paper cases.

Make sure that you never leave the oven door open for a long time when checking to see if your cake is done or no. Even when putting the food in to the oven on BAKE, as it will just end up loosing the heat rapidly. Thus, it will make the cooking process slower.

When you are beating the eggs for a sponge, you definitely should use a small bowl. When the sugar is dissolved transfer mixture to a larger bowl to add the remaining ingredients. Although an extra bowl is used, you will end up getting a sponge with a greater volume.

In order to make the icing of a coffee cake, sift the icing sugar completely with coffee powder and add melted butter and milk in it. Stir it well in order to make it a soft paste. Spread it over the cool cake then and sprinkle it with coconut or even mixed nuts. Your coffee cake will then be ready to be served.

In order to check if the jam has reached the setting point, place a few drops onto a cold saucer. Leave it to cool, and then gently push the jam from one edge with a finger. If the surface wrinkles, or skin has formed, the jam will be set.

In order to make mango chutney, place a mango and apple in a bowl and sprinkle it with salt. Stand it overnight. Rinse and drain the fruit and place it in a large dish and add onions to it. Cover and cook it on HIGH for 6 minutes, stirring it halfway through cooking and add a little bit of sugar, vinegar and spices as well. Cover and cook it gain for another 15 minutes and pour it into sterilized jars and seal it.

The appeal of a deep fried camembert starter is the way in which the ripe Camembert cheese oozes out of its crisp coating when its cut. Make sure the cheese is just ripe before coating, and then keep it well chilled right up to the moment of deep-frying. If the cheese is allowed to stand at room temperature, it will become over-ripe and ooze out of the coating during frying

Conclusion

Crunchy baked potato skins are an American idea. Put a spoonful or two of dressing in each potato skin and either eats with the fingers as the Americans do, or with a knife and fork if you prefer. They are equally good served as a starter or as a quick and easy snack.

Bruschetta is Tuscan garlic bread made with dense Italian bread, with rich green oil and garlic. The success of this dish depends completely on the ingredients of the dish as the soggy pre-sliced white bread and bland vegetable oil will just not do.

Making button mushrooms can give a very delicious flavour. There is no need to wash or peel them, as you just need to wipe it with a wet cloth. Tarragon has a very distinctive flavour, which marries well with mushroom, and the soured cream gives a hint of piquancy.

If you are making a pepper and yogurt starter a long time in advance, keep it covered in the refrigerator. Remove from the refrigerator at least one hour before serving it. It should be served at room temperature, and not chilled.

A carrot and a celeriac vinaigrette is a colourful dish which should only be served usually in the winters, especially when both the carrots and celeriac are plentiful. Granary or wholemeal bread and butter would just be the ideal accompaniment for this dish.

Cheese and pears are a delightful combination, and dessert pears make a refreshing change from avocados in this starter. Comice is a good choice, as they are mouth wateringly juicy when fully ripe. Make sure they are still firm through because, as with all pears, they have to be eaten at just the right moment.

Light spinach, cheese, and egg starters usually take their name from the round moulds with straight or slightly sloping sides in which they were originally baked. They are called timbales. This version is commonly cooked in more familiar ramekin dishes.

There is a difference between a tomato omelette and a classic French omelette, as a tomato one is cooked for a very short time and served folded over. It is more like a Spanish tortilla, and a flat omelette is cooked for a longer time, and then browned under a hot grill so that both the sides become firm.

While making a sprout soufflé, the tiny bubbles of air trapper within the egg whites expand as they are heated, puffing up the base mixtures to which they were added, by as much as two thirds of its original size. When making hot soufflés, it is important to follow the recipe precisely; and make sure not try to cut the corners.

Always while making curried eggs, make sure to serve this dish in a ring of boiled rice, accompanied by mango chutney and a cucumber salad dressed with natural yogurt and flavoured with fresh mint. Serve it hot, wit the yoghurt drizzled over the top and garnish it with coriander.

In order to make a mushroom flan, the base is simply made from a wholemeal breadcrumb and yoghurt, which is less fattening than a conventional short crust pastry base. If you prefer a pastry base, either use a 225 g packet frozen short crust pastry, thawed, or short crust pastry made with 150 g flour.

Almost any vegetable is good on a pizza. So try sliced fresh tomatoes; steamed fresh spinach; sliced canned artichokes; mushrooms; aubergine; courgettes or even baby onions. Cut all these vegetables into small chunks or slices and sautéed in olive oil.

Most firm cheeses with good melting properties are suitable for topping pizzas. Mozzarella is a traditional type of cheese, which is usually used in pizzas. However, there are quite different types of cheeses too which can be used in pizzas such as Bel Paese, Fontina, Taleggio, Gruyere or even Parmesan Cheese.

Two tablespoons of honey and three tablespoons of Cinnamon powder, mix it with 16 ounces of tea water, if given to a cholesterol patient, it reduces the level of cholesterol in the bloody by 10% within two hours. It has been said that pure honey should be taken with food daily in order to relieve complains of cholesterol.

Make a paste of honey and cinnamon powder, apply it on your bread and eat it regularly for breakfast instead of jam and jelly. This results in reducing the cholesterol in the arteries and saves the patient from heat attacks also.

Make sure to drink honey and cinnamon powder boiled in one cup of water daily in the morning, ½ hour before breakfast on an empty stomach. This will definitely show positive results if it is taken regularly. Also drinking of this mixture regularly does not allow the fat to accumulate in the body even though the person may eat a high calorie diet.

If you don’t own a food processor, finely chop the onion, garlic, ginger and tomato and then mash the avocado before mixing with the remaining ingredients.

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