Category Archives: Food

Top 10 Poisonous Foods We Love To Eat (Killing You)

Top 10 poisonous foods we love to eat and his already favourite to some, these foods have shocking contents can that harm your health and excess might kill you.

Here are the 19 poisonous foods we love eating:


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10. Mushrooms

Mushrooms
Mushrooms (Credit: Santiago Urquijo)

We have all heard of toadstools and know that they are poisonous, but what many people don’t know is that a toadstool is actually a mushroom, not a separate type of plant. Toadstool is slang for “poisonous mushroom”. While there are some useful signs that a mushroom is poisonous, they are not consistent and all mushrooms of unknown origin should be considered dangerous to eat.

Some of the things you can look for to try to determine whether a mushroom is poisonous are: it should have a flat cap with no bumps, it should have pink or black gills (poisonous mushrooms often have white gills), and the gills should stay attached to the cap (not the stalk) if you pull it off. But remember, while this is generally true of many types of mushroom, it is not always true.
Not all mushrooms are dangerous; some are actually delicious.


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9. Almonds

Almonds
Almonds ( Credit: Akepong Srichaichana / EyeEm)

Almonds are one of the most useful and wonderful of seeds (it is not a nut as many people would have you believe). It has a unique taste and its excellent suitability for use in cooking have made it one of the most popular ingredients in kitchens for centuries. The most flavorsome almonds are bitter almonds (as opposed to “sweet” almonds). They have the strongest scent and are the most popular in many countries. But there is one problem: they are full of cyanide. Before consumption, bitter almonds must be processed to remove the poison. Despite this requirement, some countries make the sale of bitter almonds illegal (New Zealand regretfully is one of them). As an alternative, you can use the pip from an apricot stone which has a similar flavor and poison content. Heating destroys the poison. In the USA to sell raw almonds, all almonds sold are now heat-treated to remove traces of poison and bacteria.


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8. Cherries

Cherries
Cherries, (Photo by Scott Barbour/Getty Images)

Cherries are a very popular fruit used in cooking, liqueur production, or eaten raw. They are from the same family as plums, apricots, and peaches. All of the previously mentioned fruits contain highly poisonous compounds in their leaves and seeds. Almonds are also a member of this family but they are the only fruit which is harvested especially for its seeds. When the seeds of cherries are crushed, chewed, or even slightly injured, they produce prussic acid (hydrogen cyanide). Next time you are eating cherries, remember not to suck on or chew the pip.


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7. Pufferfish

Pufferfish
Pufferfish (Credit: Zen Rial)

Eating the liver of a fugu (pufferfish) is so poisonous. The fugu is so poisonous and toxic that in Japan, fugu chefs are trained specially for the job and are tested before being a given certificates of practice. The training takes two or three years. In order to pass, the chef must answer a written test then give a demonstration of his cutting abilities. The final part of the test involves the chef eating the pieces of fugu that he has cut. Only 30% of apprentices pass the test which is not to say that the rest die by eating their fugu they can fail in earlier parts of the test. Only the flesh of the fugu is consumed as it is less likely to have high amounts of poison (which causes a slight tingling sensation in the mouth). Fugu is the only food officially illegal for the Emperor of Japan to eat for his safety.


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6. Apples

Apples
Apples (Credit: Kampon Warit / EyeEm)

Apple seeds also contain cyanide but obviously in much smaller doses. Apple seeds are very often eaten accidentally but you would need to chew and consume a fairly high number to get sick. There are not enough seeds in one apple to kill, but it is absolutely possible to eat enough to die. I recommend avoiding apple eating competitions! Incidentally, if you want to eat an apple and find a worm in it (and hopefully not half a worm), you can drop it in a bowl of salt water which will kill the worm.


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5. Elderberry

Elderberry
Elderberry (Credit: Simon Wheeler Ltd)

Elderberry trees are very attractive and quite large. They are covered with thousands of tiny flowers which have a delicate scent. The flowers are used mainly for making elderflower liqueur and soda. Sometimes the flowers are eaten after being battered and deep fried. But beneath the pretty surface lurks danger! The roots and some other parts of the elderberry tree are highly poisonous and will cause severe stomach problems. So next time you decide to pick some elderberry flowers for eating, be sure to eat just the flowers.


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4. Rhubarb

Rhubarb (Credit: Lisa Stokes)

Rhubarb is a very underrated plant it produces some of the nicest tasting puddings and is incredibly easy to grow at home. Rhubarb is something of a wonder plant in addition to an unknown poison in its leaves, they also contain a corrosive acid. If you mix the leaves with water and soda, it becomes even more potent. The stems are edible (and incredibly tasty) and the roots have been used for over 5,000 years as a laxitive and poop-softener.


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3. Castor Oil

Poisonous Foods
Castor Plant (Bean) (Credit: By Eve Livesey)

Castor oil, the bane of many of our childhoods, is regularly added to candies, chocolate, and other foods. Furthermore, many people still consume a small amount daily or force it on their unwilling children. Fortunately the castor oil we buy is carefully prepared, because the castor bean is so deadly, that it takes just one bean to kill a human, and four to kill a horse. The poison is ricin, which is so toxic that workers who collect the seeds have strict safety guidelines to prevent accidental death. Despite this, many people working in the fields gathering the seeds suffer terrible side-effects.


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2. Tomatoes

Tomatoes, Top 10  Poisonous You Should Stop Eating
Tomatoes (Photo credit : FRED TANNEAU/AFP via Getty Images)

In US, tomatoes are referred to as vegetables after US Supreme Court decision in 1893. In the rest of the world they are considered to be fruit (or more accurately, a berry). You may also be interested to know that technically, a tomato is an ovary. The leaves and stems of the tomato plant contain a chemical called “Glycoalkaloid” which causes extreme nervousness and stomach upsets. Despite this, they can be used in cooking to enhance flavor, but they must be removed before eating. Cooking in this way does not allow enough poison to seep out but can make a huge difference in taste. Finally, to enhance the flavor of tomatoes, sprinkle a little sugar on them. Now we just need to work out whether they are “toe-mah-toes” or “toe-may-toes”.


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1. Potatoes

Potatoes
Potatoes (Credit: mikroman6)
Potatoes (like tomatoes) contain poison in the stems and leaves and even in the potato itself if left to turn green (the green is due to a high concentration of the glycoalkaloid poison). Potato poisoning is rare, but it does happen from time to time. Death normally comes after a period of weakness and confusion, followed by a coma. The majority of cases of death by potato in the last fifty years in the USA have been the result of eating green potatoes or drinking potato leaf tea.

Christmas pudding recipe

Ingredients

  • 500 g / 1 lb currants
  • 500 g / 1 lb raisins
  • 500 g / 1 1b golden raisins
  • 500 g / 1 lb bread crumbs
  • 500 g / 1 lb brown sugar
  • 250 g / 8 oz suet – get it from a butcher; if you can’t find it, substitute with solid vegetable shortening
  • 120 g / 4 oz mixed peel
  • 120 g / 4 oz glace cherries, chopped
  • 120 g / 4 oz almonds, chopped
  • grated rind of 1 lemon
  • grated rind of 1 orange
  • 1 carrot, grated
  • 1 apple, grated
  • 1 tbsp flour
  • 1 tsp mixed spice (pudding spice) – it’s a mixture of cinnamon, nutmeg and allspice, and sometimes includes mace, cloves, ginger, coriander, caraway, and/or Cayenne pepper; you can mix your own to taste, or follow the recipe for garam masala and substitute
  • 6 eggs
  • 300 ml / 10fl oz Guinness
  • a pinch of salt
  • a knob of butter, for greasing
  • 5 tbsp brandy – optional

Steps

Mix the dry ingredients.

Into the large bowl, put the following: raisins, golden raisins, currants, breadcrumbs, suet, brown sugar, mixed peel, grated carrot, glace cherries, lemon peel, orange peel, chopped almonds, mixed spice, flour, grated apple and the pinch of salt.

Mix thoroughly with a wooden spoon.

Beat the eggs.

Crack all six eggs into a bowl and beat them lightly with a fork.

Add the eggs and Guinness.

Pour the eggs and Guinness over the dry mix. Combine well with your hands.

Grease the bowl.

Coat the inside of the glass bowl with the knob of butter.

Transfer.

Put the pudding mix into the bowl, pressing it down lightly and giving a final pat to make it level.

Cover and seal.

Place the circular piece of parchment paper over the mix, and gently press it down and around the edges.
Follow by the tin foil and seal tightly.

Make a Bain Marie.

Place the bowl into the saucepan.
Pour in enough water to fill up to three quarters, making a Bain Marie, which means a water bath or double boiler.

Cook the pudding.

Place the saucepan onto a high heat and bring the water to a boil. Once it is boiling, turn it down to a gentle simmer and allow to simmer for roughly 4 hours.
It’s very important that you keep topping up the water, which will be approximately every hour. Remember to bring it back to the boil and then turn it back down to a simmer.

Remove the pudding from the heat after this time.

Take off the tin foil.
Remove the sheet of parchment paper.
Place a large plate on top of the bowl.
Using cloths to grip the plate better, very carefully flip the pudding onto the plate to sit upright.

Read Also: The true origin of Christmas

Serve.

Your Christmas pudding is now ready to serve! As an optional extra, ladle over some brandy, along with some delicious brandy butter! Merry Christmas.

Source: WikiHow.Com

Your Diet Can Lead To Insomnia (Lack Of Sleep)

Insomnia, also known as sleeplessness, is a sleep disorder in which people have trouble sleeping.

Causes

Some of the causes of insomnia include

Unknown, psychological stress, chronic pain, heart failure, hyperthyroidism, heartburn, restless leg syndrome, Diet etc

Read also: 10 foods you shouldn’t give your children

Do you know that some of the food was easy can cause insomnia?

The dietary culprit triggering the insomnia was the highly processed foods that contain larger amounts of refined sugars that aren’t found naturally in food.”

Diet high in refined carbohydrates particularly added sugars is linked to a higher risk of insomnia. This, at least, appears to be the case among females aged 50 and over.

So Let’s remember to cut down the amount of processed food

How to eat right.

There’s more to a balanced diet than simply eating your fruits and vegetables, so knowing what foods to look out for will help you create a nutrition plan that strengthens your body and makes you feel far happier.

Tips

Write up a meal plan.

A meal plan will be helpful as you slowly eliminate processed foods from your diet. As you remove different foods from your regular meal plan, you can add in a more whole, unprocessed foods to replace them. A written meal plan can help you visually plan everything out for your week.

Processed food should be avoided as far as possible.

Processed food is devoid of real nutrition required for the body. One must also avoid all wrong stuff like chips, pizza, etc. This will help reduce cravings.

Watch your salt intake.

Although humans need salt in moderation, too much salt can lead to high blood pressure and osteoporosis. Use salt sparingly, and always check labels for salt content.

Minimize sweets.

It might seem like most of the calories in donuts, cookies, pies, cakes and other sweets come from sugar, but often sweets contain high amounts of fat. Most pastries are made with butter, and lots of it. When shopping, read the labels and avoid high fat content sweets. If baking, substitute healthy oils or bananas for butter for healthier, low-fat options.

Read also:Tips to grow 6 inches taller

Choose low-fat dairy products.

Skim and 1% milk have as much calcium as whole milk, but much less fat. You can also get low- or non-fat cottage cheese, cheese, and yogurt

Include raw food in your diet plan.

This is an interesting step towards avoiding the extra oil used while cooking. You could even try to kick off the calories by consuming a good amount of water. It helps in flushing out the toxins from the body. This further helps in burning out calories.

Fruits and vegetables are nutritious foods that contain essential vitamins, minerals, fiber, and antioxidants. It’s recommended to make half of all your meals a fruit or a vegetable.

Reduce your alcohol intake.

Excessive alcohol consumption makes you gain weight and is hard for the liver to process leading to a host of preventable diseases. Drinking in moderation is key, if you do consume alcohol, consider drink a glass of wine or beer with your meal as opposed to multiple drinks at a bar.

Consider participating in Meatless Mondays.

Meatless Monday is an international campaign that encourages people to give up eating meat one day per week. Eating less meat can have several health benefits, as most people already have enough protein in their diets.

Try to substitute a good amount of fruits and vegetables instead of junk food.

Food filled with fiber should be included in the diet; it helps in the process of digestion. Healthy eating is healthy living. If you must indulge in junk food, then try to have a small portion of it. By doing this, you can eat your favorite food without feeling guilty.

Read also: How to make a healthy smoothie

Understand the difference between a good fat and a bad fat.

Try to maintain the balance with both good and bad food. A balanced eating habit along with a few hours of workout session could do wonders.

Choose fish and fowl over red meat.

Red meats like beef, pork, lamb, and veal contain the highest amounts of saturated fats of any meats. Skinless poultry and seafood are much lower-fat options if you opt to eat meat. Choose surf over turf whenever possible.

Read also: 10 foods you shouldn’t give your children

Choose a healthy alternative.

The most common processed foods are sometimes the tastiest. Think about what it is you like about a particular favorite processed food (like sweetness, saltines, or crunchiness) and see if there’s a healthy alternative that can replace it.

Keep in mind to eat treats in small quantities just to tantalize the taste buds.

Plan out a balanced food chart on the basis of health and nutrition. This could be an important step towards keeping a check on that extra dip of cheese and remaining healthy for the rest of life.

Read also: How to type faster

Will a vegan diet make someone a better athlete?


Healthline asked that question to David C. Nieman, DrPH, FACSM, a professor of health and exercise science and director of the Human Performance Laboratory at Appalachian State University in North Carolina, where he studies athletes and diet.

Nieman is a vegetarian and marathon runner who sees many reasons someone would want to become vegan. Still, he had a clear answer: No.

“The only possible way it [a vegan diet] may help some people is if they’re involved in a sport that takes more than an hour,” Nieman stated.

“And that’s only if they were on a low carb, high fat diet and switched to a vegan diet, which would mean they’d be taking in more carbs. Those people would see improvement in endurance not sports skill,” he said.

Studies on the correlation between performance and vegan, vegetarian, and meat-eating diets are rather limited.

Source: here

How To Make An Easy Chocolate Cake

Here is how to make an easy chocolate cake:

Ingredients

For the cake

  • 225g/8oz plain flour
  • 350g/12½oz caster sugar
  • 85g/3oz cocoa powder
  • 1½ tsp baking powder
  • 1½ tsp bicarbonate of soda
  • 2 free-range eggs
  • 250ml/9fl oz milk
  • 125ml/4½fl oz vegetable oil
  • 2 tsp vanilla extract
  • 250ml/9fl oz boiling water

For the chocolate icing

  • 200g/7oz plain chocolate
  • 200ml/7fl oz double cream

Steps

  • Preheat the oven to 180C/160C Fan/Gas 4. Grease and line two 20cm/8in sandwich tins.
  • For the cake, place all of the cake ingredients, except the boiling water, into a large mixing bowl. Using a wooden spoon, or electric whisk, beat the mixture until smooth and well combined.
  • Add the boiling water to the mixture, a little at a time, until smooth. (The cake mixture will now be very liquid.)
  • Divide the cake batter between the sandwich tins and bake in the oven for 25–35 minutes, or until the top is firm to the touch and a skewer inserted into the centre of the cake comes out clean.
  • Remove the cakes from the oven and allow to cool completely, still in their tins, before icing.
  • For the chocolate icing, heat the chocolate and cream in a saucepan over a low heat until the chocolate melts. Remove the pan from the heat and whisk the mixture until smooth, glossy and thickened. Set aside to cool for 1–2 hours, or until thick enough to spread over the cake.
  • To assemble the cake, run a round-bladed knife around the inside of the cake tins to loosen the cakes. Carefully remove the cakes from the tins.
  • Spread a little chocolate icing over the top of one of the chocolate cakes, then carefully top with the other cake.
  • Transfer the cake to a serving plate and ice the cake all over with the chocolate icing, using a palette knife.

Top 5 foods Nigerians can’t do without

When it comes to Nigeria, Food is a special culture there and there are common foods Nigerians can’t do without.

Here are the top 5 foods Nigerians can’t do without:


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1. EBA

The one and only eba, about 800 in 1000 people in Nigeria eat this food everyday, Eba goes with every soup in Nigeria. It soft texture, good looking and the cheap EBA makes it a food Nigerians can’t do without. Even if it price in market is increased from N400 to N1000 Nigerians don’t care.


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2. FUFU

This food look so charming and delicious with the Egusi soup, it modifies the Eba and gives Nigerians an option to choose the Eba or the Fufu. The hot and just pounded Fufu served with any Nigerian soup gives you a taste of Heaven on Earth.


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3. RICE

Rice is rich in carbohydrates and fairly low in calories. It is a good source of energy because it is carbohydrate-dense. Wetin concern Nigerians concern eating this food everyday. Rice is commonly a Sunday breakfast, lunch and dinner for Nigerians either served with the stew, sauce or Banga(in igbo ofe akwu).

READ ALSO:7 THINGS THE WORLD RICHEST PEOPLE NEVER DO

In every restaurant in Nigeria if you don’t find this food they have not started cause this is what they want.


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3. Bread

Nigerians like carbohydrate foods ehh and bread can’t be option out.The Bread comes in various sizes in Nigeria and it is hawked everyday in Nigeria. Bread is eaten mostly with tea,beans, butter or soft-drinks in Nigeria.


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4. The indomie or noodles

Noodles are Nigeria’s stream of foods which is consumed by both young and old. Nigerians go for noodles because it is cheap, easy and fast to cook, hence the name “instant noodles.”
Every parents in Nigeria will like to have a carton in their home.


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5. Snacks

Nigerians go for snacks to complete their meal or to save some money. When there is buns,meat-pie,gala etc Nigerians will never go hungry it a fact

So that are the top 5 foods Nigerians can’t do without you can proof me wrong

You can also add yours in the comment section 😋😉😊

Here are 7 amazing benefits of honey 🍯you should know

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Honey can be used as a sweetener, medicine, beauty ingredient, Honey has so many benefits you don’t know.Honey is a sweet, viscous food substance produced by bees and some related insects.

Honey | Credit: fcafotodigital/Getty Images|

Here are 7 benefits of honey according to The Smart Citizens,

1. Honey Sharpens The Brain, Mental Improvement

According to research by the Smart Citizens, honey have a special benefit of improving an individual’s IQ, test have been done on some group of students who were poor in school performance but after good consumption of honey their performance was amazing.Honey is good especially for children from age 6-15 for sharp brains.

2. Honey Is Filled With Antioxidants

Honey contains phenols and flavonoids, which can reduce oxidative stress and inflammation in your body while protecting you against stroke, heart disease, and cancer.

READ ALSO: 11 Health Benefits Of Lime You Should Know

3. Honey Helps The Heart

Honey can improve your cholesterol levels. According to a recent study, honey caused a 5.8 percent reduction in LDL (“bad cholesterol”) and a 3.3 percent increase in HDL (“good”) cholesterol in patients when compared to sugar. Honey is indeed an amazing gift from nature with so much benefits.

4. Honey Helps In Healing Wounds and burns

Honey also some healing properties that accelerate wound and burn healing when applied on it.

READ ALSO: 5 Amazing Benefits Of Ginger To Your Health

5. Honey Can Curb Your Cough

Honey has been medically proven to reduce cough frequency , Honey don’t actually cure cough completely but reduce it and helps the patient that time before reaching for cough syrups.

6. Honey A Natural Beauty Ingredient

Honey is another natural beauty ingredient

  • Honey can act as a scrub when mixed with sugar for exfoliating the lip, face etc.
  • Honey get rid of blackheads.
  • Honey and lime works perfectly for smooth, light skin.

7. A Good Replacement of Sugar (Diabetes Patient)

Studies show that honey can improve heart disease risk factors in diabetics and it doesn’t raise your blood sugar as quickly as refined sugar can. The bad news is that it’s still not considered to be “diabetic friendly” because of its carb content, so it should be consumed with caution.Honey is simply a less bad sweetener than sugar and high-fructose corn syrup.

5 Benefits Of Ginger You Should Know

Ginger is one of the most important vegetative spice in the world, Ginger serves as a medicinal and nutritive plant.

Here are some benefits of ginger you should know:

1. It is an effective pain killer

Ginger contains some pain relieving substances that can kill pains.
Ginger works for soft pains and help in relaxing the body.

2. It reduces stomach discomfort

Eating Ginger raw or smashing it,to put it in warm water can reduce stomach discomfort.

This is try and tested and it works fine, Stomach discomfort like when purging is so uncomfortable and ginger can help until you reach for drugs.

3. It helps reducing cough

Ginger is also a remedy for cough.

  • Mix grinded ginger with honey🍯 to reduce cough.
  • Drink grinded ginger in a warm water to reduce cough.

Every home should have at least one of this amazing plant.

4. It help in losing weight

Ginger is the right ingredient for anyone who wants to lose weight but you have to keep other things balanced like your diet, exercise etc to help the plant work well, ginger burns fat easily .

5. It regulates sugar level

The intake of ginger regulates the sugar level, just the hotness and bad odour and taste of ginger will give you a sense of that, Diabetic patient should love this ingredient.

Other benefits of ginger:

  • It prevents cancer.
  • It boosts the immune system.
  • It enhance the liver and kidney function.
  • It reduces period pains.
  • It helps with nausea.
  • Lastly, one of the most nutritive spice.

How to make a vegan Cupcake

For the vegan cupcakes

  • 275g/9¾oz self-raising flour
  • 200ml/7fl oz sunflower oil
  • 225g/8oz caster sugar
  • 1 tsp baking powder
  • 200ml/7fl oz slightly sweetened soya milk
  • 1 tsp vanilla extract

For the vegan vanilla frosting

  • 2 tsp vanilla extract
  • 400g icing sugar
  • 150g dairy-free margarine

STEPS

  1. Preheat the oven to 190°C .Line a 12-hole muffin tin with paper cupcake cases
  2. Mix the flour, baking powder and sugar together in a large bowl. Make a well in the centre and add the sunflower oil, soya milk and vanilla. Use a large metal whisk to thoroughly combine all the ingredients.
  3. Spoon the batter into the cupcake cakes and bake for 18–20 minutes, or until well risen and firm to the touch. Leave to cool in the tin for at least 1 hour before icing.
  4. To make the frosting, sift the icing sugar into a large bowl and add the dairy-free spread and vanilla. Beat with a wooden spoon until smooth and creamy.
  5. Either spread the frosting on the cooled cupcakes or spoon into a large piping bag fitted with a star nozzle and pipe on top. Leave to set for 30–60 minutes in the fridge before serving.

read easiest way to make Christmas turkey 🎄 🎄 🎄 🍗 🍗 🍗 🍗

How to make heavy cream from milk

If a recipe calls for cream, substituting milk is not always a good idea. This is because milk does not have the same properties. Here’s a way you can make nice heavy cream.

Ingredients for Heavy Cream

  • 3⁄4 cup (180 mL) cold milk (2% or whole)
  • ⅓ cup (75 g) unsalted butter
  • Makes 1 cup (240 mL) heavy cream

Steps

  • Melt the unsalted in a saucepan over low-heat. Place ⅓ cup (75 g) of unsalted butter into a saucepan. Turn the heat up to low, and wait for the butter to melt; you can stir it occasionally with a spoon or rubber spatula.

Read also: How to make vanilla Icecream

  • Do not use margarine or salted butter, as the resulting heavy cream won’t taste right.
  • Stir 1 tablespoon (15 mL) of the melted butter into the cold milk. This is known as “tempering” and is very important. If you pour all of the melted butter into the milk at once, the milk will heat up too fast and curdle.

Read also how to make healthy fruit smoothie

  • Whole milk will give you the best results, but you can use 2% milk as well. Do this in a separate container; a large measuring cup would be ideal.
  • You are using the entire 3⁄4 cup (180 mL) of cold milk for this step.

  • Pour the milk into the rest of the butter and cook it over low-heat. Pour the tempered milk into the saucepan containing the rest of the butter. Turn the heat up to low and wait for the milk to heat up, stirring it often with a whisk. Once the milk starts to steam, you are ready for the next step. Do not let the milk come to a boil.

Read also: Best Icecream recipes(Photos)

  • Mix the cream until it thickens. A blender will work the best, but you can use a food processor, an electric mixer, or even a hand-held mixer. How long it takes for the cream to thicken depends on which tool you use; expect it to take a few minutes, however.
  • You are looking for a thick, creamy consistency just like heavy cream.
  • This recipe will not thicken into a whipped cream consistency.
  • Keep the cream in the fridge and use it within 1 week. Allow the mixture to cool to room temperature first, then transfer it into a lidded container and put it into the fridge. You can use this as a substitute for most recipes that call for heavy cream.
  • The cream will separate over time. If that happens, simply give the container a good shake. You can also reheat it over low-heat, then give it a stir.

Cranberry -(Orange Pound Cake) – Ingredients and Instructions.

Orange and Cranberry are such wonderful flavors, especially during the winter and holiday months.

I recently made a Lemon Blueberry Pound Cake that has been tried by many of you wonderful readers. It continues to win countless rave reviews for its delicious flavor and moistness. One of my Facebook viewers suggested doing an orange and cranberry version and I could not pass that idea up!

This cake is bursting with delicious flavor! The cranberries bring a tartness that provides a balance with the sweet. We absolutely loved this pound cake!

This cake makes for a delicious neighbor gift or tasty holiday treat! It is sure to be a hit!

This Cranberry Orange Pound Cake is so moist and is perfect for the winter and holiday season!

Ingredients

* 1 cup butter

* 1¾ cups sugar

* 2 Tablespoons orange zest

* 3 eggs

* ½ teaspoon vanilla

* ¾ cup buttermilk

* 2½ cups fresh cranberries

* 2½ cups flour

* 2 teaspoon baking powder

* 1 teaspoon salt

ORANGE GLAZE

* 1½ cup powdered sugar

* 1 Tablespoon orange juice

* 1 Tablespoon orange zest

* 1 Tablespoon milk

* ¼ teaspoon vanilla

Instructions

1 Preheat oven to 350 degrees F.

2 In a large bowl, cream butter, sugar and orange zest together for 3 to 5 minutes.

3 Add eggs one at a time and beat an addition minute per egg.

4 Add vanilla and mix in.

5 In a separate large bowl, mix and combine dry ingredients together.

6 Add dry ingredients alternatively with the buttermilk to the butter/sugar/orange zest/egg mixture. Fold in cranberries.

7 Grease and flour either 2 large bread pans or 3 small bread pans.

8 Pour batter and bake at 350 degrees F for 55 to 60 min.

9 Let loaves cool and pour glaze over them.

ORANGE GLAZE

* Whisk glaze ingredients together until smooth.

How to make Sachertorte

Sachertorte is a popular Viennese specialty cake that’s easy to make and delicious on any occasion. This serves 6 people.

Ingredients

  • 275 g. dark chocolate
  • 5 eggs
  • 1 egg white
  • 150 g. sucre (sugar)
  • 100 g . icing sugar
  • 150 g. pastry flour
  • 1 spoon dried yeast
  • 100 g apricots confiture (jam)
  • 125 g. butter
  • Salt

Steps

  1. Preheat the oven to 170 degrees.
  2. Melt 175 g. of the chocolate.
  3. Mix the butter with the sugar until soft. Sift the flour and put it into the mix, together with the yeast. Stir everything until it is nice and smooth, without lumps.
  4. Separate the eggs. Put all the yolks in your flour mix one by one. Mix till smooth after each one, then add the melted chocolate.
  5. Beat the egg whites with a pinch of salt. Then lightly scoop it into your cake batter.
  6. Smear some butter into a suitable cake pan and dust with normal flour. Pour the cake batters into it and bake for 60 minutes in your preheated oven. After that, take it out and let it cool down for 5 more minutes.
  7. Heat the confiture till it’s fluid.
  8. Take your cake out of the mould and smear the top with the warm confiture.
  9. Melt the rest of the chocolate au bain marie, add the icing sugar and a spoonful of butter. Stir until smooth and put it on the cake (on top of the confiture and at the edges.) Wait until set and serve the cake.
  10. Finished

How to Make a Starbucks Mocha Creme Frappuccino in four easy steps

A Starbucks Mocha Frappuccino is a pretty amazing treat. With this article you can learn how to make a delicious Mocha Crème Frappuccino at home for free!

Ingredients

  • 1 cup of milk (low fat or whole, depending on your preference)
  • 1 1/2 tbsp. of cocoa powder
  • 3-4 tbsp. of chocolate syrup
  • Sugar to taste
  • 25-30 ice cubes
  • 2 tbsp. of whipped cream

Read also: How to make mango juice

Steps

  1. Get all of your ingredients ready
  2. Put all of your ingredients into the blender. Blend on “smoothie” for about 20 seconds. Then, blend on “liquefy”for about 15 seconds.
  3. Pour into your mug, and don’t forget to add the straw too (optional)!
  4. Swirl the whipped cream on top and drizzle some chocolate syrup over it. You now have your perfect Starbucks Mocha Crème Frappuccino! Enjoy!

How to make mango Juice

If you want the natural flavor of the fruit to really shine, blend mango chunks with water. For truly unique mango juice, blend in other fruits, spices, or juices. Try several and discover your favorite mango juice combinations!

Ingredients

6 large mangos or 5 cups (525 g) of mango chunks
4 cups (950 ml) of water or milk
3 tablespoons (36 g) of sugar, optional
1/2 cup (70 g) of ice cubes, optional
Makes 4 to 5 servings

Steps

Chop the mangoes into 1 in (2.5 cm) chunks. To cut a mango, slice the flesh away from the seed in the center of the fruit. Score the 2 pieces with the most mango flesh into a grid and scoop the fruit out with a spoon. Then, carefully use a small knife to trim off the fruit surrounding the seed. You should get around 5 cups (525 g) of mango chunks.
Ensure that there’s no peel on any of the chunks.
You may need a different number of mangoes depending on the size and variety of mangoes. For example, alphonso mangoes are smaller, so you might need a few more of them.

Put the chunks into a blender with water or milk and the optional sugar. If you’d like the flavor of the mango to really shine, pour 4 cups (950 ml) of water into the blender. If you prefer a creamier drink, you could use milk instead. You can also add 3 tablespoons (36 g) of sugar if you want the mango juice to be even sweeter.
Try substituting coconut milk for the water or milk if you’d like another non-dairy option.
You can use your favorite sweetener, such as honey or agave, or leave out sweetener altogether if the mangoes are very sweet.

Blend the juice for 30 seconds or until it’s smooth. Put the lid on the blender and combine the ingredients until the mango is completely pureed. Keep blending until the mango incorporates with the water or milk.
Tip: If you want the juice to have a frosty and frothy texture, add 1/2 cup (70 g) of ice cubes before you blend the juice.

Pour the juice through a strainer if you want thin mango juice. If you used mangoes that had noticeable fiber strands, you may want to strain the juice. Set a fine-mesh strainer over a pitcher or measuring jug and pour the mango juice into it. The juice will drip into the pitcher, leaving the pulpy fibers in the strainer.
Discard the pulp once you’ve finished straining the juice.
If your mangoes were smooth or you don’t mind thicker juice, you can skip straining it.

Pour the mango juice into serving glasses. If you’d like your juice to be cold, place a few ice cubes in each glass before you pour the mango juice into them. Consider sticking an extra sliver of mango on the side of the glass before serving the drinks and enjoy!

You can cover the pitcher of mango juice and refrigerate it for up to 2 days. Unfortunately, there’s nothing you can add to the juice to extend its storage time. For longer-term storage, consider freezing the juice for up to 4 months

How to cook Ramen

Ramen is an easy, quick-cooking meal perfect for those on the go or college students who are busy studying.

Ingredients

  • 2½ cups (590 milliliters) water
  • 1 packet of ramen, including soup base
  • Toppings, such as eggs, meat, or scallions (optional)

Read also: How to make chutney

Steps

  1. Bring the water to a boil. Pour 2½ cups (590 milliliters) of water into a saucepan. Place the saucepan on the stove and bring the water to a boil over high heat.
  • Stir in the soup base. Tear open the seasoning packet that came with your ramen. Pour the contents into the boiling water and give it a stir.
  • Allow the broth to cook for 1 minute. This ensures that the powder dissolves completely and that the water is hot enough for the next step.
  • Add in the noodles. Gently press down on the noodles with a chopstick or a wooden spoon so that they sink into the water. You may have to hold them down for a little bit. Do not break the noodles in half or stir them. They will separate on their own. You can also cook the noodles separately in a pot of boiling water.
  • Cook the noodles for about 2 minutes. Once they start to break apart, pull them out of the broth using a pair of chopsticks or tongs. You can also pour the broth into a serving bowl through a strainer.
  • Fan the noodles. This will help stop the cooking process and prevent them from turning limp and soggy. You can use a hand-held fan, a little electric fan, or even a stiff piece of paper or a folder. Another alternative would be to rinse the noodles under cold water.
  • Add the noodles back to the broth. At this point, you can add some tasty toppings, such as an egg, meat, or vegetables.
  • Some toppings should be added at the last minute, after you’ve already poured the ramen into a serving bowl.
  • Serve the ramen. Pour the ramen into a large, deep bowl. If you added a pouched or fried egg into the pot, consider scooping it out with a soup ladle, then placing it back on top of the ramen, after it’s already in the bowl. At this point, you can also add other toppings, such as cooked meat.

How to make Fish cakes

These fish cakes are a doddle to make and you can make them from frozen fish and leftover mashed potato.

Preparation time

1-2 hours

Cooking time

10 to 30 mins

Serves

Makes 8-12 cakes

Ingredients

  • 450g/1lb potato, chopped into chunks
  • 450g/1lb mixed frozen fish such as cod, haddock, salmon, smoked haddock
  • 2 tbsp chopped fresh parsley
  • 1 free-range egg, beaten
  • vegetable oil, for frying
  • salt and freshly ground black pepper.

Method

  • Preheat the oven to 190C/170C Fan/Gas 5.
  • For the mashed potato, bring a pot of salted water to the boil. Add the potatoes to the pot and cook until tender, this should take about 15 minutes. When cooked drain in a colander and leave to drain for a few minutes. Return to the pot and mash with a potato masher until a smooth consistency is achieved. Set aside.
  • Put the frozen fish on a roasting tin and cook in the oven for about 10-15 minutes until opaque and starting to flake. When cool enough to handle, remove the skin and any bones and flake the fish into large chunks.
  • Mix the fish, mashed potato, parsley and egg together until well combined. (Mix together carefully so as not to break up the fish too much.) Season with salt and pepper. Shape the mixture into 8-12 patties, depending on how large you want them to be and set aside to chill in the fridge for one hour.
  • Heat vegetable oil in a frying pan and fry the fish cakes until golden brown on each side and heated right through. Serve with tartare sauce and a simple salad

Know More About The Vegetable: Spinach

Spinach (Spinacia oleracea) is a leafy green flowering plant native to central and western Asia. It is of the order Caryophyllales, family Amaranthaceae, subfamily Chenopodioideae.

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Its leaves are a common edible vegetable consumed either fresh, or after storage using preservation techniques by canning, freezing, or dehydration. It may be eaten cooked or raw, and the taste differs considerably; the high oxalate content may be reduced by steaming.

It is an annual plant (rarely biennial), growing as tall as 30 cm (1 ft). Spinach may overwinter in temperate regions. The leaves are alternate, simple, ovate to triangular, and very variable in size: 2–30 cm (1–12 in) long and 1–15 cm (0.4–5.9 in) broad, with larger leaves at the base of the plant and small leaves higher on the flowering stem. The flowers are inconspicuous, yellow-green, 3–4 mm (0.1–0.2 in) in diameter, and mature into a small, hard, dry, lumpy fruit cluster 5–10 mm (0.2–0.4 in) across containing several seeds.

In 2016, world production of spinach was 26.7 million tonnes, with China alone accounting for 92% of the total.

Nutrients in Spinach

Raw spinach is 91% water, 4% carbohydrates, 3% protein, and contains negligible fat (table). In a 100 g (3.5 oz) serving providing only 23 calories, spinach has a high nutritional value, especially when fresh, frozen, steamed, or quickly boiled. It is a rich source (20% or more of the Daily Value, DV) of vitamin A, vitamin C, vitamin K, magnesium, manganese, iron and folate (table). Spinach is a good source (10-19% of DV) of the B vitamins riboflavin and vitamin B6, vitamin E, calcium, potassium, and dietary fiber.

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How to make Milk soup

Milk soup is a soup typically enjoyed in Eastern European countries. It is very rich in protein. Learn how to make polish milk soup with this simple steps:

Here is the ingredients:

2.5 liters milk
1 tablespoon butter or oil
100g flour (all-purpose/plain)
Pinch salt
2 tablespoons sugar

Note:
Stay near the soup at all times. Milk burns quickly and needs constant attention and stirring. Hence, do not leave the cooking area until the soup is done when making milk soups.

Steps

  • Pour the milk into a heavy-based saucepan or pot. Add the salt and sugar.
  • Bring to the boil.
  • Add the flour gradually. It must be gradual, or the flour will form lumps. Stir constantly while adding and after adding.
  • Reduce the heat to a gentle simmer. Add the butter or oil.
  • Remove from the heat. Serve.

How to make Ogbono soup

Are you tired of eating the same food everyday?? Well take a look at how to prepare a Nigerian based soup called Ogbono soup.

Ogbono soup is one of the quickest Nigerian soups you can make. Here are the Ingredients:

Ingredients

  • 2/3 cup (115 g) ground ogbono (African Mango Seeds)
  • 1 cup (240 ml) palm oil
  • 8 1/2 cups (2 liters) water
  • 2 teaspoons (11 g) salt
  • 4 stock cubes
  • 1 1/2 teaspoons (3 g) dried red bell pepper, ground
  • 5 tablespoons (40 g) ground crayfish
  • 1/2 pound to 1 pound (226 to 453 g) cooked meat or fish
  • 1 cup (225 grams) spinach or bitter leaves, chopped

Makes 10 to 12 servings

Here are the steps:

Steps

1. Heat the palm oil for 3 to 5 minutes. Pour 1 cup (240 ml) of palm oil into a small saucepan. Turn the burner on to low and heat the oil until it’s hot, but not boiling. Turn off the burner once the oil begins to shimmer.

2. Stir in and dissolve the ground ogbono. Measure 2/3 cup (115 g) of ground ogbono and stir it into the hot palm oil. Use a spoon to break up any lumps and stir the mixture until it’s smooth. Set it aside.

3. Combine the water and seasonings. Set a large pot on the stove and pour 8 1/2 cups (2 liters) of water into it. Stir in 2 teaspoons (11 g) of salt, 4 stock cubes, 1 1/2 teaspoons (3 g) of ground dried red bell pepper, and 5 tablespoons (40 g) of ground crayfish.

4. Chop and add cooked meat or fish to the pot. Trim any visible fat from 1/2 pound to 1 pound (226 to 453 g) of cooked meat or fish. Chop the meat or fish into chunks that are 2 to 3-inches (5 to 7.5-cm) in size. Stir the meat or fish pieces into the seasoned water on the stove. Try using smoked red prawns, chunks of beef or steak, smoked fish, or goat meat.

5. Heat the liquid until it begins to simmer. Turn the burner to medium-high and heat the liquid until it starts to bubble a little around the sides of the pot. Stir the liquid as it heats to dissolve the stock cubes and seasonings.

6. Stir in the ogbono oil mixture and simmer the soup for 10 to 15 minutes.

7. Slowly pour in the ogbono oil mixture until it’s combined with the seasoned water and fish. Bring the soup to a full simmer and stir it occasionally as it cooks. Keep the lid off the pot so some of the liquid evaporates.

8. You may need to reduce the heat to medium if the soup begins to boil. The soup will begin to thicken and draw (stretch) as it cooks.

9. Stir in the spinach and turn off the heat. Once the soup is as thick you want it, add 1 cup (225 grams) of chopped spinach or bitter leaves. Stir the spinach in so it will wilt and soften a little.

10. Serve the ogbono soup. Spoon the ogbono soup into serving bowls and ensure that there are pieces of meat or fish in each bowl. Serve the soup with pounded yam, fufu, or garri.

11. Store the leftovers in an airtight container in the refrigerator for 3 to 4 days.

How to make good Mexican tacos

Learn the basics of the real tacos and surprise your family and guests with it. As a note, these are not “Taco Bell” tacos. These are the real thing!

Ingredients

  • Real corn tortillas
  • Beef meat (fillet or some kind of meat you would want to grill)
  • Canned beans
  • An onion
  • Handful of coriander
  • Avocado, turnips (optional, recommended)
  • 1 Persian lime

Steps

  • Buy real tortillas: This is maybe one of the most important things! You will need soft corn tortillas. You can find them in Mexican shops and “Tortillerias”, which is a small Tortilla Factory. You could even make them yourself from dried corn flour if you are willing to “get your hands dirty”. You could also buy a “Instant Corn Masa” Mix.
  • Wash and disinfect the vegetables.
  • Dice the onion.
  • Chop the coriander thoroughly. Make it as small as possible.
  • Grill the meat until you feel it is well done.
  • Cook the beans in a pot. Once done put them in a small plate.
  • While the meat is in the grill, warm the tortillas on a pan just a little, or warm them up in your oven/microwave. Put the tortillas in a plate.
  • Once the meat is done, cut it in small squares, making horizontal and vertical cuts.
  • Put the meat on one the side of the tortilla and cover it with the other side of the tortilla.
  • Cut the lime by half (or quarters if it’s too big) and put it in the plate.
  • Take everything to the table so everyone can add their own onion, coriander, beans and avocado. Once you have all what you want in your taco, put a twist of lime on top.
  • Finished.

How to prepare Nigerian Fried Rice

If you’re tired of the same old fried rice or just want to try more food, make Nigerian fried rice.

Ingredients

  • 1 cup (185 g) rice
  • Water or beef stock for parboiling the rice
  • 1/2 teaspoon (2.5 g) salt, optional
  • A few smoked fish for parboiling, optional
  • A few smoked prawns for parboiling, optional
  • 1 tablespoon plus 1 teaspoon (20 ml) vegetable oil
  • 1/2 cup (75 g) chopped onion
  • 3 tablespoons (24 g) ground crayfish
  • 1 1/2 cups (230 g) diced mixed vegetables
  • 1/2 teaspoon (0.5 g) ground pepper
  • 1 teaspoon (2 g) Nigerian or Jamaican curry powder
  • 1 to 3 stock cubes (such as Maggi or Knorr)
  • ½ cup (165 g) smoked prawns or crayfish
  • Chopped scallions to garnish.

Parboiling the rice

  • Rinse the rice with cold water. Place 1 cup (185 g) of dry rice into a fine mesh strainer. Run cold water over the rice and use your hands to gently rinse the rice. You can use ofada, basmati, white, or jasmine rice for this recipe.
  • Pour water or beef stock into a pot and add seasonings, if desired. Pour enough water or beef stock into a saucepan to fill it 3/4 full. The amount of water or beef stock you need will depend on the size of your pot. If you’d like to add seasonings, consider stirring in:

1/2 teaspoon (2.5 g) salt
A few smoked fish
A few smoked prawns

  • Bring the water or beef stock to a boil. Turn the heat to high and let the liquid come to a full rolling boil. Keep the lid off of the pot while the liquid heats up. This will prevent it from boiling over.
  • Stir in and boil the rice for 5 minutes. Add the rinsed rice to the boiling liquid in your pot. Boil the rice for 5 minutes so it softens a little and absorbs some of the water. If the liquid looks like it might boil over, reduce the heat to medium-high.
  • Drain some of the water and cook the rice for 3 to 5 minutes. Wear oven mitts and carefully drain off some of the water or beef stock. Drain until the liquid level is about 1 inch (2.5 cm) above the rice. Simmer the rice for another 3 to 5 minutes so it’s mostly cooked. Turn off the burner.

Frying and seasoning the vegetables

  • Sauté the onions for 7 to 8 minutes. Pour 1 teaspoon (5 ml) of vegetable oil into a large skillet or wok and turn the heat to medium. Once the oil is hot and shimmers, stir in 1/2 cup (75 g) of chopped onion. Stir and cook the onion until it becomes soft and almost clear.

You can leave the onion in large chunks or dice it finely according to your preferences.

  • Stir in ground crayfish and cook the mixture for 1 minute. Add 3 tablespoons (24 g) of ground crayfish to the sautéed onions and stir until they’re combined. Cook the mixture over medium heat until the crayfish is fragrant.

If you can’t find ground crayfish, you can leave it out but the rice won’t be as colorful.

  • Stir in vegetables and seasonings. Add 1 1/2 cups (230 g) of diced mixed vegetables into the skillet and stir in 1/2 teaspoon (0.5 g) of ground pepper, 1 teaspoon (2 g) of Nigerian or Jamaican curry powder, and 1 to 3 stock cubes (such as Maggi or Knorr).

You can use frozen mixed vegetables and add them to the skillet while they’re still frozen. If you prefer, chop and dice your own mixed vegetables. Try carrots, corn, green beans, and peas.

  • Fry the vegetables in the seasoning for 2 to 5 minutes. Stir and cook the vegetable mixture over medium heat until the vegetables are heated throughout. If you used frozen vegetables, this will take closer to 5 minutes.

Avoid overcooking the vegetables or they’ll lose their shape and their color will dull.
If the vegetables stick to the skillet, pour in another 1 teaspoon (5 ml) of cooking oil.

Frying the Rice and Assembling the Dish

  • Stir the rice into the skillet. Transfer the parboiled rice to the seasoned vegetables and stir the mixture until it’s combined. The rice should turn a little yellow once it’s mixed with the seasonings.
  • Drizzle in oil and fry the rice for 2 minutes. Pour 1 tablespoon (15 ml) of vegetable oil over the rice and stir it to coat the rice. Continue to stir the rice as it cooks over medium heat. The rice will finish cooking and absorb the flavors of the vegetables.

For crispier rice, fry the rice in batches so the skillet isn’t crowded.

  • Stir in the smoked prawns and adjust the seasonings. Add ½ cup (165 g) of smoked prawns or crayfish and stir it into the rice. Taste the Nigerian fried rice and add salt according to your taste. If the rice is still too hard, add 1/2 cup (120 ml) of water or broth and cook the rice over medium heat until it’s as soft as you like.
  • If you want to adjust the flavor of the rice, stir in more ground crayfish, curry, or ground pepper.
  • Serve the Nigerian fried rice with protein. Turn off the burner and serve the hot rice with fried chicken, grilled chicken, sautéed shrimp, or grilled beef. Garnish the dish with chopped scallions.

Storage

  • Store the leftover Nigerian fried rice within 2 hours of making it. Refrigerate the rice in an airtight container for 5 to 7 days.

How to cook brown rice in a Saucepan

Brown rice is much more nutritious than white rice and makes for a healthy, yet filling meal. Cooking brown rice is easy and basic, but it takes a little more water and time than regular white rice.

  • Prep time: 10 minutes
  • Cook time: 40-50 minutes
  • Total time: 50-60 minutes

Select a large saucepan with a tight fitting lid.

A large saucepan is better for cooking rice than a smaller one as it has a greater cooking surface.

This allows the water in the saucepan to heat more evenly, leading to a greater level of consistency in the cooked rice. A tight fitting lid prevents steam from escaping when cooking.

Measure the rice.

About 1 cup (225 g) of uncooked rice will yield approximately 3 cups (750 g) of cooked rice. Rinse the rice thoroughly in a sieve or strainer until the water runs clear. Add to saucepan.

For softer rice, soak the grains in cold water for 45 minutes to an hour before cooking. This allows the water to penetrate the outer bran layers.

Measure the water. Add 2 1⁄2 cups (590 mL) of water for every 1 cup (225 g) of brown rice. Lightly salt the water with about a teaspoon of salt. Stir once.
Other liquids, such as vegetable or chicken stock are also good for cooking rice and adding flavor.

Bring the saucepan to a boil.

Bring the saucepan to a boil then reduce the heat to low and simmer, covering the saucepan with a lid, until the rice is tender and the majority of liquid has been absorbed. Cooking time will vary according to the stove used.

Brown rice usually takes between 40 and 50 minutes to cook, however, you should begin checking it after 30 minutes to prevent it from burning.
Simmer the rice on the coolest burner on your stove, or on a simmer ring. The rice should be bubbling very slightly.

Leave to rest.

Once the rice has finished cooking and all the water has boiled off, leave it to rest, with the lid on, for a minimum of five minutes. The rice will firm up as it cools slightly, allowing you to serve long, fluffy, unbroken grains of rice.

After the resting period, remove the lid and fluff up the rice with a fork – it should be light and fragrant!

Serve immediately

Serve immediately, or let the rice cool for half an hour then refrigerate for future lunches.

How to cook Jollof Rice

Jollof rice is a spicy, traditional dish of West African origin. While it is prepared differently in various countries, this article outlines the steps of making Nigerian-style Jollof rice.

Ingredients

  • 2 cups of rice
  • 1 onion
  • 1 red bell pepper / tatashe
  • 500ml chopped tomatoes
  • 100g tomato purée
  • 2 scotch bonnet
  • 100ml vegetable oil
  • Maggi
  • Salt to taste
  • 1 teaspoon curry
  • 1 teaspoon thyme
  • 1/2 teaspoon garlic
  • 1/4 teaspoon ginger
  • 2 cups water or stock

STEPS

  • Blend your tomatoes, scotch bonnet and tatashe together. Chop your onions and keep them aside.
  • Put your rice into a bowl and soak with hot water. Allow this to soak for 10-15 minutes. Then, wash with warm water and keep aside, or parboil your rice and wash. This is important as you will get rid of excess starch in the rice.
  • Put your oil in a pot and allow it to heat up.
  • Add your chopped onions and allow to fry, but be sure not to burn them.
  • Add your blended ingredients and purée and allow to fry, just until you get rid of the sour taste (about 10-15 minutes).
  • Add your maggi, garlic, ginger, curry, thyme and salt and mix together. Be careful with your maggi as you do not want it too salty (2 maggi cubes for a cup of rice). Add your stock or water, and mix too. Taste to adjust to any seasoning.
  • Pour your rice into the pot and mix together, making sure it is covered in the tomato sauce.
  • Cook on low medium heat. Check your rice after at least 10 minutes, using a wooden spatula to dip into the rice. This helps with getting the sauce to get the bottom of the pot, so that it does not start burning when the rice is not cooked.
  • Cook until soft. Do not overcook your rice or get your rice too soggy. When rice is soft, lower the heat and allow to simmer so the water will get completely dry.
  • Rice is ready to serve. Serve with fried plantain and your choice of meat, if desired.

How to make Chutney

Chutney is a chunky, tangy preserve that can be made from a wide variety of fruits, vegetables, and spices. While there are many different types of chutney, you can follow the same basic procedure for any recipe.

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Choose your ingredients, chop the vegetables, and mix everything together. Next, bring it to a boil to thicken everything up. Once the mixture is thick enough, can the chutney and allow it to mature for two to three months.

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Ingredients

Makes about 2 to 3 US quarts (2,000 to 3,000 ml) (2 to 3 L) of chutney

  • 6-1/2 lb (3 kg) fresh produce, such as apples, carrots, mangoes, or squashes
  • 4 cups (1 L) vinegar, 5% acidity or more
  • 17.6 oz (500 g) sugar
  • Seasonings such as garlic, ginger, and spices

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Here are the procedures:

Wash your ingredients

Thoroughly wash any fruits or vegetables you will use to remove dirt and debris. First, rinse the produce in cold water for a few seconds. Next, scrub any hardy produce with a vegetable brush to remove stubborn dirt. Hardy produce includes potatoes, carrots, and ginger.

The FDA does not recommend the use of detergents, soap, or commercial produce washes when cleaning vegetables.

Cut the vegetables into chunks.

Consider what size would be best for your chutney. For example, if you’re planning on pureeing your chutney, the size of the vegetable isn’t important. Alternatively, if you’re not going to puree it, consider cutting the vegetables into easy-to-eat, uniform cubes.

Some fruits and vegetables have a thick, inedible skin. If this is the case, peel the skin and dispose of it. For example, mangoes need to be peeled, while tomatoes do not.
Remove and discard any bruised and inedible parts of the produce.

Place the ingredients into the stock pot.

Combine the vinegar, sugar, base produce, and seasonings into your stock pot. Gently stir the mixture to incorporate the ingredients. Next, place your stock pot on the stove.
If you want to add any inedible seasonings such as whole cloves, wrap them in cheese cloth and secure them with cooking string.

The bundle will be easy to remove after the cooking is finished.
Cheesecloth and cooking string can be purchased at most gourmet grocery stores, cheese making suppliers, and online.

Bring the mixture to a boil.

Continue to heat the mixture for ten to fifteen minutes over medium-high heat. Bring the mixture to a boil, stirring continuously. After the mixture begins boiling, the sugar will dissolve into the vinegar.

Simmer until the mixture becomes thick.

After the sugar dissolves, reduce the heat to medium low. Allow the mixture to simmer for 45 minutes to an hour. Test the thickness of the mixture before removing it from the heat. You should be able to remove a spoonful of the chutney to create a small crater without any liquid filling it in.

A mixture is simmering when there are small active bubbles forming around the pot. If the mixture is too active, reduce the heat. If there are no bubbles forming at all, raise the heat slightly.

Turn off the heat.

Allow the chutney to cool for ten to fifteen minutes, stirring occasionally. If desired, use a stick blender to safely puree the chutney. If you decide to use a blender, puree the food in small batches and cover the blender in a towel. Otherwise, the blender will spray hot chutney everywhere.

Remember to pick out any inedible whole seasonings such as bay leaves or cloves.

Here’s how to ferment your chutney

Sterilize your canning jars.

Some canning jars come with specific instructions for sterilization. If not, simply submerge the cans in boiling water for ten minutes. Take the lids off the jars before submerging them and add them to the boiling water. Use tongs to safely remove the jars and lids from the water.

Let the jars cool on a clean kitchen towel before filling them.
Always handle the jars with clean hands to prevent contamination.

Transfer the chutney to the canning jars.

Carefully spoon your chutney into the jars, leaving about ½ inch of space at the top. Next, place the lid on the jar and seal it tightly. The lid will protect the food from bacteria and other debris.

Use a clean, damp towel to wipe away any chutney that gets on the jar or around the lid.

Seal the jars.

You can use a boiling water bath canner or a clean stock pot. If you use a boiling water bath canner, follow the manufacturer instructions. Otherwise, choose a large deep stock pot and place a small baking rack on the bottom. Set the filled jars in the pot on top of the baking rack and completely submerge them in water.

Bring the water to a boil and heat the jars for ten minutes.

If you live at 1,000-3,000 feet above sea level, increase your heating time by five minutes.

If you live at 3,001-6,000 feet above sea level, increase your heating time by ten minutes.

If you live at 6,001-8,000 feet above sea level, increase your heating time by fifteen minutes.

If you live 8,001-10,000 feet above sea level, increase your heating time by twenty minutes.

Let the jars cool.

First, lay a clean dish towel on your counter or tabletop. After the jars are done heating, remove them from the hot water bath with tongs and place them on the towel. Allow the jars to sit undisturbed for twelve to twenty four hours.
Set the jars in a low-traffic area to avoid any breakage.
If any of the jars crack while they cool, dispose of the entire jar, including the chutney. Otherwise, you risk eating spoiled food or ingesting glass.

Check the seal.

Once the jars cool, test the seal on the jars. To do so, press down on the lid. The lid shouldn’t flex or bulge. Next, try lifting the lid away with your fingertips. If the lid doesn’t budge, your jar is properly sealed.

If your jar isn’t properly sealed, immediately process it in the hot water bath again to try and reseal it. Otherwise, refrigerate the mixture and eat it within a week.

Mature the chutney.

Place your chutney in a dark, room-temperature place, such as a pantry or under your sink. Next, allow your chutney to ferment for two to three months. Don’t open the jar until you’re ready to eat it. The longer you let it sit, the better it will taste.
Chutney can be stored unopened for up to a year.

Open the jar and check for spoilage.

Once your chutney is done maturing, open the jar to check for spoilage. If you consume spoiled canned goods, you can contract Botulism, a potentially fatal illness. If you notice any warning signs, throw your chutney away.

Warning signs include:

  • A bulging or leaking container
  • A damaged container
  • Foam that squirts out when the jar is opened
  • Moldy or smelly chutney

Store opened jars in the refrigerator.

You can keep your opened chutney in the refrigerator for up to four weeks. After four weeks have passed, discard any uneaten chutney.

Buy A Jar Of Chutney

How to make Pakora

Pakora is a popular snack in the Indian sub-continent, usually served with tea. Its usually consumed when it is hot and crispy during a rainy day.

BUY PAKORA, 10.58-OUNCE BOXES (Pack of 10) AT CHEAP PRICE

Ingredients

  • 1 cup besan (chickpea powder)
  • 3 tablespoons rice flour
  • 1 teaspoon garam masala
  • 1 teaspoon coriander powder
  • 1 teaspoon cumin seeds
  • 1 teaspoon carom seeds (ajwain)
  • 2 green chilies, finely chopped
  • 2 tablespoons coriander leaves, finely chopped
  • 1 teaspoon turmeric
  • 1 small potato, thinly sliced
  • 1 medium sized onion, thinly sliced
  • a few florets of cauliflower, thinly sliced
  • Water
  • Salt
  • Oil to fry

Procedures

In a mixing bowl add besan, rice flour, garam masala, coriander powder, turmeric, cumin seeds, ajwan seeds and salt.

Add water little by little and mix the ingredients to get a smooth batter.

Add finely chopped green chilies and coriander leaves & mix well to get a thick soup or thick cream consistency.

Heat oil in a heavy bottomed frying pan on medium flame.

Dip the vegetable slices in the batter one after another making sure the slices are well covered with the batter.

Slowly drop them into the frying pan.

Pakoras can be fried in small batches. They usually take 4 to 5 minutes to fry.

Fry the pakoras till they are golden-brown on both the sides, turning occasionally.

Serve hot with any chutney.

How to make plain Naan bread

Naan is a leavened Indian bread. The agent for leavening the naan tends to vary across regions, such as yeast, sour dough or baking soda.

Click or tap the picture below to purchase your Naan Bread taste first and try knowing how to do it

It is ideal for accompanying dhal, curries and spicy foods. Since homemade bread is always the tastiest, making your own is a great way to accompany any at-home Indian meal. Follow these directions to make fresh, piping hot naan bread.

Ingredients; Serves 9

  • 150ml milk
  • 15g cube yeast
  • 2 teaspoons sugar
  • 500g all-purpose (plain) or bread flour
  • 1 teaspoon salt
  • 2 tablespoons vegetable oil
  • 150ml yogurt
  • 1 egg

Tap Picture to purchase Naan Bread to your doorstep

Steps to follow

Pour the milk into a saucepan.

Warm it over low heat. When lukewarm, transfer it to a bowl.

Crumble the yeast into the bowl of milk.

Add 1 teaspoon of sugar and stir well to combine. Set aside for a quarter of an hour. This will be sufficient time for the yeast to dissolve.

Sift the flour into a large mixing bowl.

Add the salt and baking powder and stir through.

Slowly add the remaining teaspoon of sugar, and the milk and yeast mixture, the oil, yogurt and egg. Mix to form a dough.

Knead the dough well.

When it is smooth and well formed, shape it into a ball. Cover and place aside in a warm place. Allow to rise for an hour.

Preheat the oven to 225ºC/425ºF.

Prepare a baking sheet by lining with parchment paper or a silicone sheet. (You could grease it instead, if preferred.)

Knead the risen dough.

Then divide it into nine even pieces and roll each piece into a ball.

Place the first ball onto a floured surface.

Using a rolling pin, roll the ball out flat. Repeat for all the other balls.

Place the flat bread on the prepared baking sheet or sheets.

Place straight into the center of the oven, as many as sensibly fit. (Do the baking in rounds.)

Bake for 6 to 8 minutes.

The naans are ready when they are slightly browned. Wrap baked naans in a fresh tea towel while baking the remaining ones.

Serve hot.

Naan goes well with dhal, curries and seasoned vegetable dishes.

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Here’s a list of things you are going to need

  • Saucepan
  • Small bowl for yeast preparation
  • Flour sifter
  • Large mixing bowl
  • Mixing implement
  • Cover for the bowl (for example, a clean tea towel)
  • Baking sheet(s)
  • Parchment paper or a silicone sheet
  • Rolling pin

National Ice Cream Day 🍨

National Ice Cream Month is celebrated each year in July and National Ice Cream Day is celebrated on the third Sunday in July, in the United States.

Unlike burgers or caviar (National Caviar Day was last Tuesday in US, ice cream is cheap enough that restaurants are willing to hook you up.

National Ice Cream Day arrives on Sunday, July 21, and there’s more free ice cream that a person can put down in a single day.

Most people are making all kinds of ice cream today, you won’t be optional, learn different ice cream recipe on this site.

Mango: Uses, Health Benefits And Nutritional Value

Mangoes are juicy stone fruit (drupe) from numerous species of tropical trees belonging to the flowering plant genus Mangifera, cultivated mostly for their edible fruit.

Uses

It is used as cuisine, flavor, pytochemical and food constituents.

Mangoes are widely used in cuisine. Sour, unripe mangoes are used in chutneys, athanu, pickles, side dishes, or may be eaten raw with salt, chili, or soy sauce. A summer drink called aam panna comes from mangoes. Mango pulp made into jelly or cooked with red gram dhal and green chillies may be served with cooked rice.

Mango lassi is popular throughout South Asia, prepared by mixing ripe mangoes or mango pulp with buttermilk and sugar. Ripe mangoes are also used to make curries.

Aamras is a popular thick juice made of mangoes with sugar or milk, and is consumed with chapatis or pooris. The pulp from ripe mangoes is also used to make jam called mangada. Andhra aavakaaya is a pickle made from raw, unripe, pulpy, and sour mango, mixed with chili powder, fenugreek seeds, mustard powder, salt, and groundnut oil.

Mango is also used in Andhra Pradesh to make dahl preparations. Gujaratis use mango to make chunda (a spicy, grated mango delicacy).
Mangoes are used to make murabba (fruit preserves), muramba (a sweet, grated mango delicacy), amchur (dried and powdered unripe mango), and pickles, including a spicy mustard-oil pickle and alcohol.

Ripe mangoes are often cut into thin layers, desiccated, folded, and then cut. These bars are similar to dried guava fruit bars available in some countries. The fruit is also added to cereal products such as muesli and oat granola. Mangoes are often prepared charred in Hawaii.
Unripe mango may be eaten with bagoong (especially in the Philippines), fish sauce, vinegar, soy sauce, or with dash of salt (plain or spicy). Dried strips of sweet, ripe mango (sometimes combined with seedless tamarind to form mangorind) are also popular. Mangoes may be used to make juices, mango nectar, and as a flavoring and major ingredient in ice cream and sorbetes.
Mango is used to make juices, smoothies, ice cream, fruit bars, raspados, aguas frescas, pies, and sweet chili sauce, or mixed with chamoy, a sweet and spicy chili paste. It is popular on a stick dipped in hot chili powder and salt or as a main ingredient in fresh fruit combinations. In Central America, mango is either eaten green mixed with salt, vinegar, black pepper, and hot sauce, or ripe in various forms.
Pieces of mango can be mashed and used as a topping on ice cream or blended with milk and ice as milkshakes. Sweet glutinous rice is flavored with coconut, then served with sliced mango as a dessert. In other parts of Southeast Asia, mangoes are pickled with fish sauce and rice vinegar. Green mangoes can be used in mango salad with fish sauce and dried shrimp. Mango with condensed milk may be used as a topping for shaved ice.

Health Benefits

Every fruit has it special benefit, mango is not optional, here are some health benefits of mango:

  • Contains high level of vitamin c.
  • It helps in cleansing skin.
  • Assist in regulating diabetes.
  • Good for reducing weight.
  • Mango improves our eye health.
  • Good source of iron(contains high iron content).
  • Boosts immunity.

Nutritional Value

Pawpaw: fruit and health benefit.

Asimina triloba, the papaw, pawpaw, paw paw, or pawpaw, among many regional names, is a small deciduous tree native to the eastern United States and Canada, producing a large, yellowish-green to brown fruit. Asimina triloba, the papaw, pawpaw, paw paw, or pawpaw, among many regional names, is a small deciduous tree native to the eastern United States and Canada, producing a large, yellowish-green to brown fruit.

What are the health benefits of Paw Paw?

8 health benefits of pawpaw

* Lowers cholesterol. Papaya is rich in fibre, Vitamin C and antioxidants which prevent cholesterol build up in your arteries. …

* Helps in weight loss. …

* Boosts your immunity. …

* Good for diabetics. …

* Great for your eyes. …

* Protects against arthritis. …

* Improves digestion. …

* Helps ease menstrual pain.

What does paw paw fruit taste like?

Internet descriptions of pawpaw flavor range from banana custard to plain banana, mango, papaya, and pineapple. … If I had to describe the flavor of pawpaws, I’d say they’re sweet (of course) combined with a slightly bitter taste and an almost overpowering floral odor that sets me off the fruit.

Is paw paw fruit healthy?

Pawpaw is rich in valuable nutrients and has a delicious taste. Its powerful antioxidants like lycopene may reduce your risk of many diseases — especially ones that tend to come with age, such as heart disease and cancer.

What are the benefits of unripe pawpaw?

The Unripe Pawpaw Has Hidden Gems For You

* Immune System Boost. The unripe pawpaw and its seeds contain a high concentration of Vitamins A, C and E. These vitamins boost the immune system and prevents infections, cold, catarrh and cough.

* Helps Digestion. …

* Boosts Breast Milk Production. …

* Fights Urinary Tract Infections.

How To Make Chocolate 🍫 Easy And Simple

Making Sweet, Rich Milk Chocolate
Chocolate lovers this recipe is for you.

Milk Chocolate

  • ¾ cup (140 g) cocoa butter
  • ¾ cup (80 g) cocoa powder
  • ¼ cup (30 g) milk powder, soy milk powder, almond milk powder, or rice milk powder
  • 1 cup (100 g) confectioner’s sugar, 1 cup (240 mL) agave syrup, or 1–2 teaspoons (4.9–9.9 mL) liquid stevia
  • Salt (optional—to taste)
  • Makes approx. 12 oz (340 g) of chocolate.

1. Create a makeshift double boiler using a pot of water and a mixing bowl.

Fill the pot about halfway up and place it on the cooktop over medium heat. Then, set a small mixing bowl over the opening of the pot. The water will heat the bowl from underneath, allowing you to combine the various ingredients for your chocolate without burning them.
You want the water to be nice and hot, but not boiling. If the temperature is too high, it could easily scorch your chocolate as it cooks.
A proper double boiler can help you get the job done with fewer pieces of cookware.

US - Powerball

2. Melt ¾ cup (140 g) of cocoa butter in the heated mixing bowl.

Keep the cocoa butter moving continuously at the bottom of the bowl to encourage it to melt faster. Cocoa butter melts at about the same speed as ordinary butter, and has a similar look in its liquid form.
You should be able to find cocoa butter in the baking aisle at any health food store, as well as some major supermarkets.
If you’re unable to track down high-quality cocoa butter, you can use an equal amount of coconut oil as a substitute.

3. Sift ¾ cup (80 g) of cocoa powder into the melted cocoa butter.

Add the cocoa powder little by little to reduce clumping. Use a whisk or metal spoon to stir the two ingredients together until the cocoa powder dissolves completely.
Make sure there are no lumps or dry pockets within the mixture.

4. Shake in ¼ cup of milk powder and 1 cup (100 g) of confectioner’s sugar.

Give the mixture another thorough stir to make sure the last of your dry ingredients are fully incorporated. You should notice the chocolate beginning to take on a lighter, more delicate color after adding the milk powder.
Use an equal amount of soy milk powder, almond milk powder, or rice milk powder if you’re trying to stay dairy-free.
You can also substitute 1 cup (240 mL) of agave syrup or 1–2 teaspoons (4.9–9.9 mL) of liquid stevia for confectioner’s sugar to sweeten your chocolate more nutritiously.
Regular milk is too wet to use for making chocolate—excess moisture has a tendency to leave chocolate with a runny texture, making it impossible for it to set properly.
Tip: A small pinch of salt can offset the sweetness of the sugar and give your chocolate a more complex flavor.

5. Remove the bowl from the heat and stir the chocolate until it thickens.

Fold the chocolate over on itself repeatedly from the bottom of the bowl. When you’re finished, it should be smooth, creamy, and free of lumps.
Your chocolate will still be somewhat thin at this point. Don’t worry—it will continue to thicken as it sets up.
To turn up the flavor even more, consider mixing in other items like nuts, mint, or dried fruit.

6. Pour the chocolate onto a nonstick surface or into a candy mold.

If you want your chocolate to harden into a single large sheet, spread it out over a nonstick baking mat or sheet of parchment paper to a thickness of about 1⁄2 inch (1.3 cm) edge-to-edge. To make individual treats, transfer the warm chocolate to a decorative mold.
You can also use a well-grease ice cube tray if you don’t have any candy molds available.
Tap the bottom of your mold a few times to get rid of any bubbles that might have formed while you were pouring the chocolate.

7. Leave your chocolate for 1 hour in the refrigerator to harden and cool.

Let your chocolate harden in the refrigerator for 1 hour.
After your chocolate has had plenty of time to set up, break it into pieces or pop individual chocolates out of heir molds and have a nibble.
Store your homemade milk chocolate in a covered container on your countertop, or inside a pantry or another cool, dry place. It should keep for about 1 year (thought it will be a miracle if it actually lasts that long!).

How to make Meat pie🍪

A meat pie is a pie with a filling of meat and often other savory ingredients. They are popular in the United Kingdom, Australia, Ghana, Nigeria, Europe, New Zealand, Canada, Zimbabwe and South Africa.

Things You’ll Need

  • Large bowl
  • Rolling pin
  • Large cutting board
  • Paring knife
  • Measuring cup
  • Fork
  • Knife
  • Pie dish
  • Baking sheet
  • Large skillet

Ingredients for the crust

  • 1 1/4 cup all-purpose flour
  • 1/4 tsp. salt
  • 1/3 cup shortening or butter
  • 4 tbsp. cold water
  • Ingredients for the Filling
  • 1 cup chopped potato
  • 1/2 cup chopped onion
  • 3 tbs. margarine or butter
  • 1/3 cup all-purpose flour
  • 1/2 tsp dried thyme or sage, crushed
  • 1 1/4 cup beef broth
  • 1 1/2 cup chopped carrots and peas
  • 2 cups ground beef.

Making the Dough

Make the pie crust.

Mix flour and salt into a large mixing bowl. Stir 1 1/4 cups flour and 1/4 tsp salt together in a large mixing bowl.

Cut the butter or shortening into the flour.

All different methods of cutting the butter into the flour are all equally effective with the right amount of elbow grease.Keep the butter at a cool temperature and begin by cutting large chunks. Keep cutting your chunks down until the butter is mixed in thoroughly. READ ALSO: HOW TO MAKE DOUGHNUT.

Mix cold water into the flour

Pouring cold water one tablespoon at a time into your flour will help you integrate the water gently, allowing the dough to form loosely. The mixture should just barely come together and form a loose ball, and shouldn’t be damp or wet looking.

Be very gentle

The key to a flaky crust is to make sure you don’t overwork the dough. If you overwork the dough, the crust will become tough and difficult to handle.Your mixture will form soft lumps. These lumps should be moist enough that they will hold together if you gently press them between your fingers.

Use your hands to form the dough into a ball.

Very gently, pull the flour into a ball and then split the ball into two equal portions. The recipe should make two portions, one will be the bottom of your pie, and the other will be the top cover.It’s usually a good idea to chill the dough in the refrigerator until you’re ready to roll it out and bake with it. If you’ve already got the oven pre-heated and you’re anxious to get started, putting it in the freezer can be a good way to get the temperature down quickly.

Roll the crust.

On a lightly floured surface, flatten the dough with your hands and roll from the center to the edges with a rolling pin dusted with flour. Aim to form a circle about 12 inches in diameter.

Preparing the filling

Cook your meat.

In a large skillet over medium heat, add 2 cups ground beef and 1/2 cup chopped onions. Season with thyme, cloves, chopped garlic (if desired) and salt.Cook over medium heat, stirring to crumble the meat and mix in the spices, until the meat is evenly browned.If you’d like a more flavourful pie, you can also use a dash of cinnamon and nutmeg as seasoning.

Discard the grease or fat.

Once your meat is cooked through, use a wooden spoon or spatula to push your meat to one side of the pan and tilt the pan away, letting the grease pool on the other side. Spoon it grease out, or carefully tilt your pan over a grease safe container to dispose of it.Do not dump grease into the kitchen sink or toilet bowl or even use hot water to wash it down the drain. This allows grease to get into the sewage system or harden in your pipes.

READ ALSO:HOW TO MAKE APPLE PIE

Add the vegetables and beef broth.

Chop 1 potato into small pieces and add it to the skillet with 1 1/4 cup beef broth to start. Pour in 1 1/2 cup carrots and peas. The beef broth will keep your filling moist once the grease has been drained out.

You can peel your potato if desired.

If you want something different, try using a sweet potato instead.
You can also add more or less beef broth as needed, but don’t let your filling get too soupy.

Making your pie

Making a whole pie

Preheat the oven to 350 degrees F.

Assemble a whole pie.

Roll your pie crust around the rolling pin. Start from one edge and carefully wrap your crust around the pin. Transfer your crust to your pie dish by carefully unrolling it from your pin and laying it down into the dish. Avoid stretching the pastry.

Trim the crust.

Trim to about 1/2 inch beyond the edge of the pie plate and fold the extra pastry under to create a thicker crust on the rim.

Fill your pie.

To assemble your pie, slowly pour the filling into the pastry-lined pie dish. Level it off and don’t overfill your dish.

Cover your pie.

Roll out an additional circle of dough or pastry and carefully place it over your pie. Pinch the edges of the bottom layer and top layer of dough together and create the knuckle-like pie edge ridges. Trim off any excess using a sharp knife.

Make a few slits in the top.

Use a sharp knife to cut some vents into the top crust to allow the steam to escape when cooking.
Brush the top of your crust with egg or melted butter. This will help keep the crust moist and prevent cracking.

Bake your whole pie.

Place your pie onto an oven rack in the center of your oven and cook for about 45 minutes or until the top of the pie is golden brown.

Making individual pies

Cut your dough.

Roll out your dough and cut it into 6 even pieces, about 5 ounces each.Roll the pieces into 6 individual balls. Dust your workstation with flour to prevent dough from sticking.

Roll out your dough.

Roll your pieces into about 8-inch flat circles. If your dough is very warm, it may be difficult to handle, cool it in the refrigerator for about 5-10 minutes if necessary.

Fill your individual pies.

Evenly divide your filling into about 3/4 cup per individual pie and scoop it onto half of each dough circle. Carefully fold the dough over to cover the filling and use your fingers or a fork to press the edges together.

Slice slits into the tops of each pocket.

Use a sharp knife to cut a few slits into the top of your pies. This allows steam to escape when baking and helps to prevent the pie from cracking or bursting in the oven.Brush the top of your pockets with egg or melted butter to keep the top moist.

Bake your pies.

Bake your pies on a lightly oiled or non-stick baking sheet in the oven for about 45 minutes to 1 hour or until the crust is golden brown and flakey.

How to Make doughnuts

Doughnuts come in all shapes and sizes. They are the perfect way to treat yourself on a lazy weekend, or to indulge in a baking adventure. Store-bought doughnuts are great, but homemade ones are even better. Enjoy!

Prep time (Fried Glazed): 2 hours, 30 minutes
Cook time: 15 minutes
Total time: 2 hours, 45 minutes

Ingredients
Ingredients for Fried Glazed Doughnuts
2 (.25 ounce) envelopes active dry yeast
¼ cup warm water (105-115°F or 40-45℃)
1½ cups lukewarm milk
½ cup white sugar
1 teaspoon salt
2 eggs
⅓ cup shortening
5 cups all-purpose flour
1 quart (1 liter) vegetable oil for frying

For glaze:

⅓ cup butter
2 cups confectioner’s sugar
1½ teaspoons vanilla
4 tablespoons hot water or as needed
Ingredients for Baked Glazed Doughnuts
2 cups all-purpose flour
¾ cup white sugar
2 teaspoons baking powder
¼ teaspoon ground nutmeg
¼ teaspoon ground cinnamon
1 teaspoon salt
¾ cup milk
2 eggs, beaten
1 teaspoon vanilla extract
1 tablespoon shortening (or 2 tablespoons melted butter)

For glaze:

1 cup confectioner’s sugar
2 tablespoons hot water
½ teaspoon almond extract
Ingredients for Canadian Fried Dough
½ cup warm water (110° F or 45° C)
5 teaspoons active dry yeast
1 pinch white sugar
1 cup warm milk (110° F or 45° C)
⅓ cup white sugar
1½ teaspoons salt
1 teaspoon vanilla extract
3 beaten eggs
⅓ cup vegetable oil
5 cups whole-wheat flour, divided
1 quart vegetable oil for frying

For dusting:

2 cups white sugar
½ teaspoon ground cinnamon, or to taste

Fried Glazed Doughnuts

Mix the yeast and the warm water together in a small ramekin. The yeast needs warm water to activate; it will help the doughnut dough rise and stay fluffy. Let activate for 5 minutes.

Mix yeast mixture, milk, sugar, salt, eggs, shortening, and 2 cups of the flour in a mixer on a low speed.

Alternatively, you can use a wooden spoon and mix by hand, but be sure to mix the dry ingredients first, then the wet ingredients separately, and then combine the two.

Beat in remaining flour, ½ cup at a time, at a low speed.

Do this until the dough no longer sticks to the bowl.

Knead the dough with your hands and knuckles for 5 minutes until the dough is smooth but elastic.

Set the dough into a greased bowl to rise.

Cover with a towel and let stand until dough doubles in volume (about 1 hour). Dough will be ready when you can press a finger into it and the indentation stays.

On a floured surface, roll the dough out until it’s about 0.5 inch (1.3 cm) thick.

Cut with a floured doughnut cutter, or cut into doughnut shapes by hand.

Let the doughnuts rise again until double their size (about 30-60 minutes).

Lay them out on a tray and cover them with a large, clean towel.

Prepare the glaze while doughnuts are rising.

This is a classic butter glaze, not unlike the Krispy Kreme glaze that is popular in America.

To make the glaze:

  • Melt butter in a saucepan over medium heat. Be careful not to burn the butter.
  • Take the butter off the iron and stir in confectioners’ sugar and vanilla until smooth.
  • Stir in hot water one tablespoon at a time until the icing is thin, but not watery.

Heat the oil in a deep fryer or skillet until oil reaches a temperature of 350℉ (175℃).

Use a kitchen thermometer for maximum precision.
To avoid a greasy taste, heat the oil up on medium high for five minutes, and then gently reduce the heat until thermometer reads 350℉ (175℃).

Slide the donuts into the oil carefully, with metal tongs or a spatula.

Turn the doughnuts over when they float up to the surface. Fry evenly on both sides until golden brown.

Remove doughnuts from oil and let drain on a wire rack.

Make sure any excess oil drips off the doughnut before you glaze it.

While doughnuts are still warm, dip doughnuts into the glaze, coating evenly.

Set to dry on a wire rack and enjoy immediately

How To Make Falafel

Falafel is a deep-fried ball, or a flat or doughnut-shaped patty, made from ground chickpeas, fava beans, or both. Herbs, spices, and onion relatives are commonly added to the dough. It is an Egyptian dish as well as a very famous, pseudo-national, will Middle Eastern dish, that most likely originated in Egypt. The fritters area now found around the world as part of vegetarian cuisine, and as a form of street food.

In this tutorial I will teach how to make a baked falafel, in the next tutorial i will teach how to make a fried falafel.

  • 2 15-ounce (425 g) cans of chickpeas, drained
  • 1 cup (150 g) of chopped red onion
  • 4 cloves of garlic, roughly chopped
  • 1/4 to 1/2 cup (5 to 15 g) of loosely packed parsley
  • 1/4 to 1/2 cup (4 to 8 g) of loosely packed cilantro leaves
  • 2 tablespoons (30 ml) of olive oil, plus extra for the pan
  • 2 tablespoons (30 ml) of lemon juice
  • 2 teaspoons (4 g) of ground cumin
  • 2 teaspoons (4 g) of coriander
  • 1 1/2 teaspoons (8.5 g) of salt
  • 2 teaspoons (8 g) of baking powder
  • 1/4 cup (30 g) of all-purpose flour, optional for binding
  • Makes 12 falafel

1. Preheat the oven to 375 °F (191 °C) and oil a baking sheet. Pour a little drizzle of olive oil over a baking sheet. Then use a pastry brush to spread the oil across the entire sheet so there’s a thin layer of oil.
The olive oil will prevent the falafel from sticking to the pan as it bakes.

2. Put the chickpeas, onion, garlic, and herbs into a food processor. Open and drain 2 15-ounce (425 g) cans of chickpeas. Put them into a food processor along with:

  • 1 cup (150 g) of chopped red onion
  • 4 roughly chopped cloves of garlic
  • 1/4 cup (5 g) of loosely packed parsley
  • 1/4 cup (4 g) of loosely packed cilantro leaves.

3. Add oil, lemon juice, and spices. Pour 2 tablespoons (30 ml) of olive oil and 2 tablespoons (30 ml) of lemon juice into the food processor. Sprinkle 2 teaspoons (4 g) of ground cumin, 2 teaspoons (4 g) of coriander, and 1 1/2 teaspoons (8.5 g) of salt over the chickpeas.

Tip: For a more intense or spicy flavor, omit the cumin and coriander and replace them with the same amount of curry powder or zaatar.

4. Pulse the ingredients 10 to 12 times. Put the lid on the food processor and pulse the chickpeas with the seasonings. Keep pulsing until the mixture is combined and the chickpeas are chopped.
At this point, you can taste the mixture and mix in the remaining fresh parsley or cilantro according to your taste.

5. Mix in the baking powder and flour, if using. Sprinkle 2 teaspoons (8 g) of baking powder over the mixture in the food processor. If you’d like falafel that are easier to form and hold together, add 1/4 cup (30 g) of all-purpose flour. Put the lid on the processor and pulse it a few times so the mixture is finely chopped.
To tell if you’ve blended the falafel mixture enough, gather some of the mixture in your hand and squeeze it. The mixture should form a ball that doesn’t fall apart.
If you want to make the falafel in advance, store the mixture in an airtight container and refrigerate it for up to 5 days.

6. Roll the mixture into 12 large balls. Divide the falafel mixture into 12 equal portions. Then use the palms of your hands to shape each portion into a ball. If you prefer not to use your hands, use a large ice cream scoop to divide the mixture.
7
Put the balls onto the baking sheet and press them into patties. Set the falafel balls onto the greased baking sheet so they’re at least 2 inches (5.1 cm) apart. Use your palm or the bottom of a glass to press down gently on each ball. Press the patties until they’re 1⁄2 inch (1.3 cm) thick.
Forming the falafel into large patties will make them crispy as they cook on the baking sheet.

8. Brush the falafel with olive oil and bake them for 25 to 30 minutes. Drizzle a little more olive oil over the tops of the falafel and put the baking sheet in the preheated oven. Carefully flip the falafel halfway through the baking time and cook the falafel until they’re browned and crisp on both sides.
If any of the falafel fall apart as you’re flipping them, gently press them back together.

9. Remove and serve the easy falafel. Turn off the oven and transfer the falafel to a serving platter. You can eat them warm or at room temperature. Consider stuffing the falafel inside a pita and drizzling a little tahini dressing on it.
Store leftover falafel in an airtight container in the refrigerator for up to 5 days.

How to make a very simple shortbread cookie with only three recipes

Here are three recipes to make short breads right and quick.

Ingredients

  • 1 cup butter
  • 1 1/2 cups flour
  • 1/2 cup icing/confectioners sugar

US - Mega Millions

Steps

  • Preheat the oven to 350 °F (177 °C).
  • Have the butter at room temperature.
  • Mix all the ingredients together for 10 minutes.

It is recommended that you use an electric mixer as hand stirring will not mix it properly.

Drop teaspoons of the dough onto a cookie sheet.

Bake for approximately 15 minutes, or until it turns a light brown on the bottom.

Make sure it does not turn brown on the top!

Let them cool and store in an airtight container.

Ways to melt jolly ranchers

Jolly Rancher is an American brand of sweet, somewhat tangy or sour/sweet hard candy, gummies, fruit chews, jelly beans, lollipops, gelatin desserts, gum, and sodas. It is currently owned by The Hershey Company

Using a Microwave

Place 4 Jolly Ranchers in a microwave-safe dish.

A bowl will work, but depending on where you will be pouring the melted candy, a coffee cup will pour a little cleaner.

If you are microwaving more than 4 candies at a time, you will need to increase the cooking time.

4 candies will produce about 1 tablespoon (15 mL) of liquid.Be sure whatever it is has a handle because the candy will be quite hot once melted.
A glass Pyrex measuring cup works quite well. If heating multiple batches, though, give the glass time to slowly cool between heating.

Microwave the Jolly Ranchers at 80% power.

Initially cook them for approximately 1 minute. Microwaves will vary, so you will need to adjust based on your specific model. This should get all four pieces to melt in one go.[2]
If the candies do not melt entirely on the first heat, cook them again in 15-second intervals. Then in the second batch, heat for the combined time.

Remove the candies from the microwave carefully.

Once the candies are melted, they will be very hot, so handle with care. Using an oven mitt or dish towel can help you handle the dish if it is hot as well.
The liquid will begin to harden again within a few minutes, so you will need to work quickly. If it hardens again, simply reheat the candy in 15-second intervals to liquify them again.

Melting in the Oven

Preheat your oven to 350 °F (177 °C).

Some recipes call for different heats, which you can follow, but this temperature will allow the candies to be melted in a shorter time.

Place your unwrapped candies in an oven safe pot while the oven heats.

Use a little more candy than your recipe or idea calls for so you have extra to work with. Make sure the candies are level with or lower than the lid of the pot so that the liquid will not overflow when it is done cooking.
Put the candies in evenly stacked layers to ensure they melt evenly in the pot, depending on how much liquid you need to make.
You can expect the liquid to be about half the height of the candies themselves depending on how well they are packed into the pot.

Heat your candies in the oven for 10-12 minutes.

You do not need to stir the liquid. The less agitation while heating, the fewer air bubbles you will have. If working towards a thin candy-coating, air bubbles will cause cracking.

Remove from the oven when the candy has melted.

Keep an eye on the liquid as you get near the 10 minute mark. You will want to remove the candy once all the pieces have melted fully. If you heat for too long, it will begin to bubble from the heat. Don’t forget to use oven mitts!

Use the liquid immediately after removing it from the heat. Keep the oven on in case the mixture begins to harden again, but you should have a few minutes to work with the liquid before it does.
If the liquid re-hardens before you are done, pop it back in the oven for about 2-3 minutes.

Using Your Melted Jolly Ranchers

Use a mold to reshape the candy.

By using a decorative mold, you can reshape the Jolly Ranchers into a themed candy. Allow the candy liquid to cool and re-harden for about 10-15 minutes at room temperature.

Make sure your mold is approved for high heat. Some plastic or chocolate molds will not hold up to the melted liquid.

Coat apples with your Jolly Ranchers.

Dip each apple in the liquid and hold above the pot for about 30 seconds to allow the liquid to stop dripping. Then place the apple onto a non-stick sheet or plate to cool. In 10-15 minutes, you’ve got a new take on caramel apples.

If the liquid isn’t deep enough to dip anymore, you may need to transfer them to a smaller, deeper bowl or pot. Otherwise, you can pour the liquid over the apples, although this can be more messy!
Use a stick or skewer to pierce and handle the apples. This makes dipping and eating cleaner and safer.
Each apple will need about 12 candies to coat it.

Make lollipops using molds and candy sticks.

You can find specific lollipop molds in stores that just require pouring the liquid over the candy stick into the mold!
Using either of the melting methods above, you will simply pour the liquid over the molds that have a lollipop stick in them.
Once the candy hardens completely, it will have formed around the stick into a lollipop.

Mix the liquid into your favorite drinks.

The melted candy will dissolve well into other liquids, such as alcohol. Approximately 12 candies to 8 fluid ounces (227 mL) of liquid will make a fairly sweet drink.

Try mixing them into a brewed tea while it is hot. Then once it cools, you will have a fruity iced tea!
Cooled drinks will take a little longer for the candies to mix with. Consider heating the drink before mixing in the candy liquid if you are in a hurry

Pearl onion

The pearl onion (Allium ampeloprasumvar. sectivum or A. ampeloprasum ‘Pearl-Onion Group’), also known as button or baby onions in the UK or creamers in these a close relative of the week (A. ampeloprasum var. porrum), and may be distinguished from common onion by having only a single storage leaf ,similar to cloves of garlic. In French they are known as petit poireau Antilles

Cultivation and storage

Pearl onions are cultivated mostly in Germany, the Netherlands, and Italy usually in home gardens,although formerly on a commercial scale. They are mostly used for pickling.

The majority of onions grown for pickling are common onion (A. cepa). They are grown to a small size suitable for pickling by planting at a high density.

Known small white varieties include Crystal Wax,or White Bermuda.Red varieties are milder in flavour Pearl onions are ready to harvest from seed in 90 days. They can be stored for up to a month in a cool, dry, dark place.

Pickled pearl onions.

Because of its uniquely small size and a taste sweeter than that of a common onion,it has also been used in dishes ranging from mid-20th-century American casserole dishes such as succotash to sweetly flavored onion relishes in Indian cuisine. It can also be used in stews soups or sautéed (fried) with other vegetables. It can also be used in cocktail such as “martini standing”.

Pearl onions are a staple to the cuisine of Northern Europe,especially sweden.

Also in modern Europe they are used as a beautiful flowering plant and in Israel as a cut flower.

Pearl onions contain chemical compounds that have health benefit including helping cardiovascular health and stabilize blood sugar levels .

How to make meat Samosa

Samosas are a commonly eaten savory snack in India, Bangladesh, Pakistan and Sri Lanka. The filling usually consists of spiced potatoes, onion, peas, coriander, lentils, and cauliflower, but sometimes includes minced meat or fish. Creating this delicious finger food is easy to do in your own kitchen!

Ingredients

  • 500 g minced meat (lamb, beef, chicken)
  • 4 tbsp oil, for frying the meat
  • 1 tsp salt, or according to taste
  • ½ tsp chili powder
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp garam masala powder
  • 1 tsp turmeric powder
  • 1 ½ medium onions, peeled and finely chopped
  • 1 small bunch fresh coriander leaves, chopped
  • 1 medium beaten egg, for sealing samosa pastry
  • 1 packet samosa pads or filo pastry
  • 2 tomatoes, chopped
  • 125 g frozen peas

Making the Filling

Heat the oil.

In a large frying pan, heat the 4 tbsp of oil.

Fry the onions.

Over a medium heat, stir fry the onions for about 1 minute. Now add the spices and chilis and fry until onions are golden brown.

Add the meat.

Now add the minced meat and fry it until it is browned. Stir for a few more minutes and add peas.

Cook the meat.

Cover and cook on a low heat for 20 minutes until the meat is cooked (tender). Add oil if the pan seems to be too dry and make sure you stir it occasionally. Add salt if necessary.

Turn off the heat and let the mixture cool .

Making Samosa Cones

Preparing the cone .

Take a sheet of the ready made samosa pad or 2 sheets of Filo pastry and make a triangle cone by folding the edges around themselves and sealing the edges with the beaten egg using a pastry brush. Make sure to leave one side open to add the filling.

Fill it with meat mixture.

Now fill the samosa cone with minced meat. Lift and pinch the corners together and continue along the seam towards the corner. View the video to see how this is done.

Cover the finished samosas with a moist cloth as you continue to make more.

Deep fry the samosa gently until it they are golden in colour on each of their sides.

Do not fry them fast as it may make them stiff .

Serve hot with a ketchup and enjoy with your family and friends.

How to Eat Healthy While Traveling in a Car

If you’re about to spend countless hours in the car, it’s normal to be concerned about food. It’s easy to slip into unhealthy habits on the road, given that gas stations and fast food restaurants are sometimes your only food options. However, there are ways to stay healthy and eat foods that keep you alert while driving.

Bring healthy snacks with you for the trip so you don’t have to eat out as much. If you do have to stop for food, opt for healthy items. Make sure to snack frequently and eat when you’re hungry to stay alert on the drive. With some extra care, you can stay healthy on a long tri

Packing Healthy Food

Bring along a cooler.

If you don’t have a cooler, pick one up at a department store before your trip, or borrow one from a friend. Coolers can keep healthy options, like fruits, vegetables, and lean proteins, fresh for the long trip. They can also help snacks like celery or carrots remain crisp and appetizing!

Pack bite-sized fruits and veggies.

If you have to grab a quick snacks while driving, bite-sized options are best. Pre-cut fruits and veggies, and store them in easy-to-access resealable bags. For an on-the-go option, you can also purchase pre-cut fruits and vegetable at the supermarket! Some great options include:

  • Apple slices
  • Carrot sticks
  • Orange slices
  • Celery sticks
  • Snap peas
  • Radishes
  • Clementines
  • Grapes
  • Berries
  • Cauliflower or broccoli florets

Include healthy sources of protein.

Protein is vital for a road trip as it helps keep you feeling full. Stock your cooler with healthy sources of protein that won’t weigh you down while traveling and are easy to eat in a few minutes while pulled over at a rest stop. Bring some of the following:

  • Yogurt
  • Nuts
  • Cheese
  • Organic jerky without additives
  • Hard-boiled eggs
  • Cheese slices

Pack your own lunches.

Most people pull over to have a proper meal at some point on the road. If you pack your own lunch, you won’t be left choosing from potentially unhealthy fast food options. Use a lunch box or paper bag and some Ziploc bags or Tupperware to pack a light, healthy lunch for yourself.

Pack a lunch that’s light and healthy so you won’t get sleepy. Instead of white bread for a sandwich, for example, use whole wheat bread and eat your sandwich with some fruit and a side salad.
If you add protein like fish, nuts, or chicken, a salad can be a meal on its own. It can help you recharge and get back on the road.

Drink water rather than sugary beverages.

It’s important to stay hydrated while driving. Improper hydration can cause drowsiness and irritability, which can affect your ability to focus. Avoid sugary beverages like soda, juice, or overly-sweetened coffee. Choose unsweetened, calorie-free drinks like flat water, sparkling water, or unsweetened tea.

Keep your plastic bottles in your cooler so they stay cold!
For a more eco-friendly option, bring an insulated water bottle and re-fill it when you stop for rest breaks.

Making Healthy Decisions at Rest Stops

Stop at a grocery store instead of a fast food place.

You can actually get a meal at a local grocery store instead of stopping for fast food. You can pick up something healthy like a prepackaged salad or ready-made sandwich. You can also grab some healthy fruits and veggies to have on the side. You can then enjoy your meal in your car before hitting the road again.

Some grocery stores, like Whole Foods, have hot bars or salad bars you can use to design your own healthy meal.

Look for healthier fast food options.

Choose a fast food restaurant that offers fresh fruits and vegetables. Do research in advance to find the healthiest options before you take your trip. In general, opt for fast food restaurants where you can design your meal and get plenty of produce and healthy protein.

Restaurants like Subway and even McDonald’s have online tools to help you plan healthy meals.

Ask for healthy substitutions or alterations.

If your only options are fast food places, don’t hesitate to request healthy substitutions. Ask for a side salad or fruit instead of a side of fries. Request that they hold the mayonnaise or swap it out for a lower calorie option like mustard.
Some places may actually have a separate menu for health-conscious consumers. At Taco Bell, for example, order fresco meals which are lower in calories and minimize unhealthy ingredients.

Opt for grilled items.

When it comes to things like chicken, grilled is always better than fried. As protein is an important component for every meal, it’s not a bad idea to order a meat dish. However, go for something like the grilled chicken sandwich over the fried chicken sandwich.

Watch portion size.

Portion sizes at fast food places tend to be massive. Check the calorie content of the items you order on your phone to stay informed about how much you’re consuming. You can always order a meal and only eat half of it. Save the rest for later in the day.
Always order the smallest sizes possible.

Eating Safely in the Car

Avoid eating while driving, if possible.

In general, eating while driving is not advised. This is especially true with heavy traffic. If you’re feeling hungry, pull over for a snack. If you do need to eat while driving, stick to bite-sized portions that are easy to quickly pop in your mouth.

Eat small amounts frequently. Large meals can weigh you down, leaving you feeling drowsy. It’s not safe to drive while sleepy. Instead of having 1 or 2 big meals on your trip, have light snacks throughout the day with small meals in-between. This will help you stay alert on the road and.

Keep at least 1 hand on the wheel at all times.

If you are eating or drinking in the car, make sure you keep a hand on the wheel and your eyes on the road. Do not eat anything that requires both hands unless you are able to pull over for your meal.

Place napkins within easy reach.

In the event of a spill, the first thing you’ll be looking for is a napkin to mop up as much of the damage as possible. However, looking for napkins can be a distracting process that keeps you from driving safety. Store napkins in the glovebox or the console for easy-access.
You may also want to keep wet wipes in the car to clean your hands in case any of the food items are sticky or messy

A research shows that eating walnuts daily lowers heart disease risk

For the study, the researchers recruited 45 participants with overweight or obesity between the 30-65 age group. Before the study began, participants were placed on a “run-in” diet for two weeks.

Eating a handful of walnuts daily may lower the risk of developing cardiovascular disease (CVD), says a study. The study, published in Journal of the American Heart Association, examined the effects of replacing some of the saturated fats in participants’ diets with walnuts. It found that when participants ate whole walnuts daily in combination with lower overall amounts of saturated fat, they had lower central blood pressure.

For the study, the researchers recruited 45 participants with overweight or obesity between the 30-65 age group. Before the study began, participants were placed on a “run-in” diet for two weeks. “When participants ate whole walnuts, they saw greater benefits than when they consumed a diet with a similar fatty acid profile as walnuts without eating the nut itself,” said Penny Kris-Etherton, Professor of Nutrition at the University of Pennsylvania.

The research was one of the first to try to uncover which parts of the walnuts help support heart health”. During the study, participants were randomly assigned to one of three study diets, all of which included less saturated fat than the “run-in” diet.

All three diets substituted walnuts or vegetable oils for five percent of the saturated fat content of the “run-in” diet and all participants followed each diet for six weeks, with a break between diet periods.

The researchers found that while all treatment diets had a positive effect on cardiovascular outcomes, the diet with whole walnuts provided the greatest benefits, including lower central diastolic blood pressure (a normal diastolic blood pressure is 80). “Instead of reaching for fatty red meat or full-fat dairy products for a snack, consider having some skim milk and walnuts,” said Kris-Etherton.

Timesnow.com

How to Make an Apple Pie

Apple pie is a classic that’s welcome any time of the year. For a flaky crust that melts in your mouth, mix an all-butter crust and cut your favorite apples into wedges. Then, combine the apples with spices and brown sugar, roll out the dough, and lay it in the bottom of your pie plate. Spoon the spiced apples into the pie shell and lay the rest of the pastry dough over the fruit. To give your pie a beautiful golden crust, brush an egg wash across the pastry before baking it.

Ingredients

For the Pastry

  • 1 2/3 cups (225 g) of all-purpose flour, plus more for rolling
  • 1 tablespoon (15 g) of sugar
  • 1 teaspoon (4 g) of kosher salt
  • 1 cup (225 g) of unsalted butter, cold
  • 1⁄2 cup (120 ml) of cold water

For the Filling

  • 1 cup (225 g) of packed brown sugar
  • 2 1/2 teaspoons (6.5 g) of ground cinnamon
  • 3/4 teaspoon (3 g) of kosher salt
  • 1/2 teaspoon (1 g) of ground ginger
  • 1/4 teaspoon (0.5 g) of grated nutmeg
  • 1/4 teaspoon (0.5 g) of ground cloves
  • 4 1⁄4 pounds (1.9 kg) of tart apples
  • 1/4 cup (25 g) of tapioca starch

For the Egg Wash

  • 1 large egg
  • 1 large egg yolk
  • 1 tablespoon (15 ml) of heavy or whipping cream
  • 1/8 teaspoon (0.5 g) of kosher salt
  • Makes 1 9-in (22 cm) pie

Making the Pastry Dough

Whisk the flour, sugar, and salt. Get out a medium bowl and put 1 2/3 cups (225 g) of all-purpose flour into it along with 1 tablespoon (15 g) of sugar and 1 teaspoon (4 g) of kosher salt. Whisk the dry ingredients for about 30 seconds so they’re combined.

Avoid using whole-wheat or bread flour for the dough since these will make the pastry too dense and tough.

Cut the butter into 1/2 in (1.3 cm) cubes and mix it into bowl. Cut 1 cup (225 g) of cold unsalted butter into cubes and put them in the bowl with the dry ingredients. Use your fingers to toss the butter and smash each cube until it’s flat.

You don’t need to cut or rub the butter into the dry ingredients since it will incorporate when you roll and fold the dough.

Stir in 1⁄2 cup (120 ml) of cold water to make a shaggy dough. Pour the cold water into the bowl and use your hands to mix the dough until it comes away from the sides of the bowl. The dough should be rough and shaggy instead of a smooth ball.

The dough should be cool or it will become sticky and difficult to handle. If you need to cool the dough, wrap in plastic wrap and chill it for a few minutes before you roll and fold it.

Roll the dough into a 10 x 15 in (25 x 38 cm) rectangle. Sprinkle a large work surface with flour and scoop the dough onto it. Use a rolling pin to roll the dough into a large, roughly shaped rectangle.

It’s important to have a well-floured surface or the dough will stick and make it difficult to handle.

Fold the rectangle twice to make a small, thick rectangle. Bring the narrow ends of the rectangle towards the center like you’re closing a book. Then fold them in half again so you’re left with a thick block of folded dough.
Folding the dough will create flaky layers within the pastry.

Divide the dough into 2 equal portions. Use a sharp knife or bench scraper to cut the dough into 2 portions. You’ll roll out 1 portion for the bottom crust and 1 portion for the top crust.

Since you’ll be rolling the dough into a circle, it doesn’t matter what shape you cut the dough.

Mixing the Apple Filling

Shake the brown sugar, salt, and spices in a sealable plastic bag. Get out a 1 gallon (3.8 l) plastic bag and put 1 cup (225 g) of packed brown sugar into it. Add 2 1/2 teaspoons (6.5 g) of ground cinnamon, 3/4 teaspoon (3 g) of kosher salt, 1/2 teaspoon (1 g) of ground ginger, 1/4 teaspoon (0.5 g) of grated nutmeg, and 1/4 teaspoon (0.5 g) of ground cloves. Seal the bag shut and shake it to mix the ingredients together.
If you’re short on time, substitute 3 1/2 teaspoons (8.5 g) of your favorite apple pie spice for the individual spices.

Peel, core, and cut the apples into 1/2 in (1.3 cm) slices. Rinse 4 1⁄4 pounds (1.9 kg) of apples and peel them. Then remove the cores and set the apples on a cutting board. Cut each apple into equal sized wedges that are about 1/2 in (1.3 cm) wide.

Use your favorite type of apple such as Granny Smith, Golden Delicious, Northern Spy, Jonagold, or Pink Lady.
You should have about 11 heaping cups (1.9 kg)of cut apples.

Add the apples to the bag and shake them. Open the bag with the spices and brown sugar. Put the apple wedges in the bag and squeeze out as much as as you can before you seal the bag shut. Shake the bag well so the apples are coated with the brown sugar spice mixture.
Mixing the apples in the bag will prevent them from browning since they’re not exposed to air.

Let the apples rest in the bag at room temperature for 3 hours. The sugar and spices will draw moisture out of the apples as they sit. Turn the bag every once in a while to coat the apples in the syrup that will develop.
If you want to prepare the apples in advance, refrigerate the apples as they macerate for up to 8 hours.

Add the tapioca starch and shake the bag. Open the bag with the apple filling and add 1/4 cup (25 g) of tapioca starch. Seal the bag and shake it well so the tapioca starch mixes with the juice. The tapioca starch will thicken the filling as the pie cooks.
If you don’t have tapioca starch, substitute cornstarch (also called corn flour) or instant clearjel.

Assembling the Pie

Roll half of the dough into a 14 in (35.5 cm) circle and lay it in a pie dish. Sprinkle your work surface with a little flour and place half of the dough on it. Use a rolling pin to roll the dough into a large, thin circle that’s 14 in (35.5 cm) in diameter.

Turn the dough frequently as you roll to prevent it from sticking to your work surface. You may need to sprinkle more flour if the dough becomes sticky.

Lay the pastry in a 9 in (22 cm) pie plate and trim the edges of the dough. Press the dough down so it fits into the corners and sides of the pan. The dough will extend up and over the sides of the pie plate. Take a sharp paring knife and cut the edge of the dough so it hangs over by 1 in (2.5 cm).

Discard the scraps or roll them thinly (about 1/4 in or 6 mm) thick and dust them with cinnamon and sugar. Bake them at 350 °F (177 °C) until they crisp up and become golden brown.

Roll the remaining half of the dough into a 14 in (35.5 cm) circle. Sprinkle your work surface with a little more flour and roll out the remaining half of dough into another large circle. Lay a sheet of parchment paper on a baking sheet and lay the pastry circle on it.

Avoid trimming the circle for the top of the pie before you assemble the pie.

Cover and chill the pastry for 2 hours. Cover the pastry in the pie plate with plastic wrap and cover the pastry on the baking sheet with plastic wrap. Transfer them to the refrigerator and chill them for 2 hours so the gluten in the dough relaxes.

If you’re in a rush and can’t chill the dough, you can skip the resting time. Keep in mind that the pastry may not be as tender though.
To make the pastry ahead of time, roll and chill it for up to 8 hours.

Spread the apple filling into the pastry-lined shell. Remove the pastry dough from the refrigerator and remove the plastic wrap. Open the bag with the apple filling and pour it into the pastry in the pie pan. Use your hands or a spoon to arrange the apples so they’re evenly distributed and mound a little in the center.

Remember to pour the accumulated spiced liquid into the shell too since this will thicken the filling.

Lay the top pie crust over the filling and seal the edges. Remove the baking sheet with the circle of pie dough and take off the plastic wrap. Place the circle over the apple filling and then pinch the top crust to the bottom crust. Then take a sharp knife and trim the edge to 3/4 in (19 mm) thick. Fold the sealed edge under itself loosely crimp the edges.

If you prefer, press the tines of a fork around the edges to create a hatched look.

Baking the Apple Pie

Preheat the oven to 400 °F (204 °C) and chill the pie for 30 minutes. Turn on the oven and chill the pie while the oven is heating up. Refrigerate the pie until the pastry is firm and cold.
You can refrigerate the assembled pie for up to 1 hour.

Beat the egg, yolk, cream, and salt to make the egg wash. Crack 1 egg into a small bowl and add 1 egg yolk, 1 tablespoon (15 ml) of heavy or whipping cream, and 1/8 teaspoon (0.5 g) of kosher salt. Whisk the mixture until it’s completely combined and pale yellow.

The egg wash will make the pie a rich, golden brown as it bakes.

Brush the egg wash over the top of the pie and cut 6 vents in the pastry. Remove the chilled pie from the refrigerator. Dip a pastry brush in the egg wash and brush it evenly over the top of the pie. Then use a sharp knife to cut 6 vents across the top of the pie.
Each vent should be about 3 in (7.5 cm) long so steam can escape from the filling as the pie bakes.

Set the pie on a baking sheet and bake it for 75 minutes. Lay a sheet of parchment paper on a baking sheet and set the pie on it. Put the pie on the baking sheet into the preheated oven and bake it until the apples are soft and the pastry is golden brown.

The baking sheet will catch any drips if the filling bubbles up and over the pie as it’s baking.

Cool the pie for at least 1 hour before you serve it. Take the pie out of the oven and let it rest at room temperature so the filling sets up. Then slice the pie and serve it with whipped cream or ice cream.

To store leftover apple pie, cover it with aluminum foil and keep it at room temperature for up to 3 days. You can also refrigerate it for up to 4 to 5 days

How to Make a Healthy Fruit Smoothie

How to Make a Healthy Fruit Smoothie

Smoothies aren’t just summer fun anymore they’re key to making your tastebuds start toe-tapping any time of year. And now they come in a plethora of flavors that are scrumptious and good for you. Here’s a few to try!

Ingredients
Apple Cinnamon Peanut Butter

1/4 cup (25 g) uncooked whole oats

1 1/2 teaspoons (7 g) dried chia seeds

1 cup (8 oz) skim milk

1/4 cup (2 oz) low-fat Greek yogurt

3/4 cup (6 oz) applesauce

2 tablespoons (30 g) peanut butter or PB2

1/2 teaspoon (2.5 g) cinnamon
1-2 teaspoons honey (7 g) (or sweetener)

Cherry Vanilla Oat

1/4 cup (25 g) uncooked oats

1 tablespoon (15 g) flax seeds

3/4 cup (6 oz) soy milk

1/2 cup (4 oz) cherry juice

1/4 cup (2 oz) Greek yogurt

1/2 cup (4 oz) dried cherries (or 1 (8 oz) cup fresh, frozen, or canned)

1/4 teaspoon (pinch) vanilla bean paste (or vanilla extract)

1 teaspoon (5 g) honey (or sweetener)

Raspberry Banana Coconut

1 cup (8 oz) ice

1/2 cup (4 oz) frozen raspberries

1/2 cup (4 oz) plain low-fat yogurt
1 banana

1/2 cup (50 g) old-fashioned rolled oats

1 tablespoon (15 g) honey (or sweetener)

1 cup (8 oz) coconut water

Method One of Three:

Apple Cinnamon Peanut Butter

1. Put the oats and chia seeds into the blender. Grate ’em up until you get the consistency of flour — in other words, till they’re near powder.

2. Add milk and yogurt. Then blend it up! Occasionally stop the blender to get all the oat-chia powder unstuck from the bottom of the blender.

3. Add the applesauce, peanut butter, and cinnamon. Turn it on again until you get the consistency you’re looking for in a smoothie. If it’s too thick, add a bit more liquid. Mix it manually if necessary.
Adjust the apple or peanut butter-ness of the smoothie by adding more or less of one ingredient. However, too much peanut butter and you lose the healthy descriptor for this smoothie.
PB2 is a peanut butter substitute that’s a bit healthier (tastes like it as well).

4. Taste it. If you’d like it a little sweeter, add honey or sweetener. However, if you have neither of these, don’t sweat it. The smoothie will be good without it! Then, pour it in a glass and start relaxing.
If you can’t drink it all now, throw it in the freezer for later! It’ll keep for a few days.

Method Two of Three:

Cherry Vanilla Oat

1. Blend up the flax seeds and oats. Get it to a very thin consistency. Think about how textured you like your smoothies — if you like it a bit chunkier, blend it a bit less.

2. Add the milk, juice, and yogurt. Grab a spoon and mix it up to make it a little easier on the blender — or else the flax-oat powder may not combine well.

3.Throw in the cherries and vanilla. Blend until the smoothie looks ready. Take a small taste test and see if you’d like it any sweeter. If so, add honey or sugar substitute and blend a bit more.
Fresh cherries are going to taste very different than dried or canned. And if you use fresh, don’t throw them in with the pits!

4. Pour in a glass and enjoy! Complete the look with a straw and umbrella for summer in a glass. Keep it cold in the fridge or freezer if you’d like to have it later.

Method Three of Three:

Raspberry Banana Coconut

1. Add ice and raspberries to the blender. Blend it up for 20 seconds or so to make the whole process go a little bit faster. It doesn’t need to blend all the way; just break it up a bit so you’re not left with ice cubes in your drink.

2. Add in the oats, banana, yogurt and coconut water. Cut the banana into pieces beforehand, of course. Blend it up until it reaches the texture and thickness you desire.
Greek yogurt is great, but low-fat regular is tasty, too. And really any flavor works!

3. Try it out. This smoothie is great without the honey or sugar substitute, but if you have a sweet tooth, a bit of honey will do the trick.
If you like this smoothie, try substituting different yogurt flavors for a subtle yet noticeable flavor difference.

4. Pour into glasses. This recipe will make two regular-sized smoothies. One for breakfast and one for lunch! Now that was easy math. Put it in the freezer to keep it cold and thick — if there’s extra, of course

How to Make Zobo Drink

West Africa is a region with many delicious foods and drinks, a favorite across many countries is a drink called Zobo (also known as Solobo or Bissap). If you have ever wanted to try something from a different culture or if you are a foodie looking for new recipes, this tasty drink is a great place to start because it is quick and very easy to make.

Choose your hibiscus leaves.

Get dried hibiscus leaves (sorrel or roselle) from your local supermarket or African/Caribbean market. Make sure you get red sorrel not white sorrel for this drink.

Choose a pineapple.
When looking for a pineapple at the store make sure to get a ripe pineapple, the skin should be more yellow and orange than green, this will result in a better flavored drink.
Choose a sweetener.
You can use any sweetener you want to make this drink for example Agave Nectar, Cane syrup, cane sugar etc. You can make this drink without a sweetener for a sugar free, low-calorie alternative.

Pick appropriate sized pot.

Choose a pot depending on the amount of the drink you want to make. for a small amount of Zobo for 2-4 people you can use a saucepan, for a larger quantity you can use a bigger pot.
Remove pineapple skin.

Cut off the the crown of the pineapple. Cut off the base, then cut the pineapple in half to make it easier to work with.
Cut vertically down around the perimeter of the pineapple to get rid of the skin.

Dice the pineapple.

Working on one half of the pineapple at a time, cut that half piece in half again then cut each of the two new pieces into medium sized chunks

Add ingredients into a pot.

Pour the sorrel leaves into a pot, fill it up half way then add the pineapple chunks, finally add just enough water to cover the leaves.

Let the mixture boil.
Let it boil for approximately 30 mins, turn off the heat when the mixture begins to bubble over, you should notice the dark purple-red color of the drink at this point. Let the drink cool down to room temperature, this should take approximately another 30 minutes.
Drain the juice.

Drain the juice through a sieve, colander, cheese cloth or anything you have that can separate the liquid from the solid parts.

Wring out any remaining juices in the sorrel and one pineapple mixture with you hand (use a glove)

Add sweetener and refrigerate.

Add your sweetener of choice (optional), stir the mixture well and refrigerate it if you desire a cold drink. Enjoy