Tips Guides Resources

Why not to look for a good quality salad cutlery while preparing your desired salad. Your choice of a quality salad knife will for sure enrich your experience of preparing a scrumptious salad for your family. Choosing a quality salad knife depends on your needs (basically a lettuce knife will boast to cut both vegetable and lettuce but instead opting for a stainless steel knife would prove to be a better choice).

Choice of this cutlery item also depends on your expertise level. Wise is to choose one which comes with a broad handle for good grip.

No! It’s not a bad idea to stuff your kitchen with a variety of kitchen and salad knives, it will only help you to choose a right one for a particular requirement and thus will help you to rightly maneuver through the cutting, slicing and chopping. But there are some important aspects of choosing a salad knife from the available wide range (to avoid the cluttering in your kitchen).

It is very important to compare on weight, handle grip or design, durability and price. Basically a light-weight and perfectly balanced salad knife would be a great way to start with. The handle is no problem if it is having a good soft grip which won’t slip away from your hand.

This is a typical problem with some of the salad knives especially when they are wet. Well if you are right hander you wont face any problem in choosing a firm grip but if you are a left hander take extra care while choosing knives with good grip (don’t worry many of them can be ordered for this kind of grip).

The next big thing in a salad knife (read in any knife) is the blade. Ensure that the blade is made up of good quality stainless steel (carbon or molybdenum/vanadium). This retains the sharpness of the blade for a time to come and avoids chipping of the blade on high use.

The small groves (or dimples) on the knife blade is helpful in two ways. One it gives a sharp cutting edge to the knife and secondly it creates an air pocket between the blade and the food for real effortless slicing or chopping. And now these features should be compared with the price in which it’s being offered to you.

Now when you are a proud owner of a good quality salad knife, to use it in the optimum level (it extends knives life as well) is in your hands. Do not put the salad knives in the dishwasher, instead wash them in the sink and wipe them clean (it is more convenient that way).

While chopping the food or vegetable do it on the cutting board instead of any other surface, it will protect the sharpness of the cutting edge. Store the salad knives in the knives holder than storing them in the drawer (putting your hand abruptly in the drawer to grab a knife can hurt).

Believe me a good cutting knife can add fun to the entire process of salad preparation. Ensure to have one.

Having the best kitchen tools is what makes good food taste great. Find discount knife sets, info on knife care, and great salad recipes from our site!

The health benefits, aphrodisiac qualities and incomparable taste of chocolate have been passionately championed for centuries. And if there’s one thing that all chocolate lovers agree on, it is the pure pleasure one gets from eating it in its myriad forms.

Cocoa has been used by generations of cooks around the world to create a wealth of sweets, cakes and biscuits, truffles, drinks and glorious desserts, and I would like to begin your chocolate initiation with cakes. Why not try a grandfather’s cake (torta del nonno) to impress your dinner guests, or a sumptuous Queen of Sheba chocolate almond cake?

These are not for the faint-hearted, neither are hot puddings, which are indulgently rich, and suitable for only the most hardened chocolate fiends. But for the more sophisticated sweet tooth, try chocolate-dipped Florentines, and if you like the chilled desserts to keep you cool, try the chilly treats that are the gianduja semifreddo, where chocolate is deliciously complemented with hazelnuts as an ingredient.

If there’s anything better than receiving chocolates from someone, it must surely be to know that they are homemade. Truffles and sweets are the ultimate sin, so allow yourself to have a go at some decadent Italian chocolate truffles - it’s up to you to decide whether you give them away…

Chocolate Truffles.
This classic truffle recipe is very rich and dense, and reliant on the best-qualify chocolate that you can afford. For real truffle addicts, stir a little truffle honey or a drop of real truffle oil into the mixture - the combination is delicious.

Break the chocolate into small pieces and place in a Pyrex/china basin. Fit the bowl into the rim of a saucepan so that it is suspended over simmering water. Stir gently until all is melted and remove from pan. Beat in the butter, egg yolk, liqueur and truffle honey, if using. Cover with cling film and refrigerate for 1 hour, or until set.

Sift some cocoa onto a plate. Using a teaspoon, scoop the chilled chocolate mixture into rough mounds, shape into a knobbly truffle shape in your hands, and then drop into the cocoa. Roll around until it is completely covered and put on the prepared baking sheet. Layer in an airtight container between sheets of greaseproof paper and refrigerate for up to five days, or freeze for up to a month.

150g dark chocolate (60-70 per cent cocoa solids)
100g salted butter, cubed
1 egg yolk
2 tbsp Mozart Black Chocolate Liqueur or
dark Creme de Cacao
1 teaspoon truffle honey, or a drop of real truffle oil (optional)
Unsweetened cocoa, to dust.

Torta Del Nonno (Grandfathers Cake)
Everyone in Italy knows this fabulous cake, filled with chocolate custard cream and topped with crunchy pine nuts. Its fragrance is so evocative, when I bake it in Italy, people appear as if by magic in my kitchen in search of this rich treat.

To make the pastry, cream the butter and sugar in a large bowl, using an electric whisk, until light and fluffy. Beat in the egg yolks, orange zest, vanilla extract and salt. Stir in the flour until almost mixed. Transfer to a lightly floured work surface and knead gently until smooth. Divide into two pieces - one slightly bigger than the other. Form into discs, wrap in clingfilm and refrigerate for at least 30 minutes.
Roll out the larger piece of pastry as thinly as possible and use to line the tart tin. Prick the pastry all over with a fork and freeze for at least 15 minutes.

Preheat oven to 190 degrees C/Gas Mark 5. Line the tart with aluminium foil or greaseproof paper, fill with baking beans and bake blind for 15 minutes. Remove the foil and baking beans and return to the oven for 10 more minutes to dry out. Remove from the oven and leave to cool. Leave the oven on. Meanwhile, to make the chocolate custard filling, heat the milk with the chocolate in a large pan. When it is just about to boil, take it off the heat. Whisk the egg yolks with the sugar in a large bowl, then whisk in the flour and cocoa.

Whisk in the hot chocolate milk. Return the mixture to the pan and heat gently, stirring until starting to thicken. Once it reaches a very slow boil, simmer for 2 minutes, then stir in the vanilla extract. Pour into the cooled pastry case and leave to cool.

Roll the remaining pastry out to a circle that is slightly larger than the diameter of the tart tin. Brush the rim of the pastry case with the beaten egg yolks and cover the filling with the pastry circle, pressing it firmly against the cooked edges, then trim away the excess. Brush the pastry with more egg yolk and scatter over the pine nuts. Make a couple of air holes in the top. Bake for 1 hour, then remove from the oven and leave to cool completely. Dust with icing sugar and serve.

SERVES 8
2 egg yolks, beaten, to glaze
4-6 tablespoons pine nuts
Icing sugar, to dust
PASTRY
175g unsalted butter, softened
100g golden caster sugar
2 egg yolks
Finely grated zest of 1 unwaxed orange
1 teaspoon vanilla extract
A pinch of salt
250g plain flour
CHOCOLATE CUSTARD FILLING
600ml milk
50g dark chocolate (60-70 per cent cocoa solids)finely choipped
2 egg yolks
75g grams caster sugar
1 tablespoon plain flour, cornflour or potato starch
3 tablespoons unsweetened cocoa
1/2 teaspoon vanilla extract

Chocolate Models

You may not always agree with my writings but I hope to inform.

Harwood E Woodpecker

The following recipes for soup are given, because soup has become a staple part of the ordinary diet. Any harmful effects of the soup taking habit may be partially overcome by taking it slowly with some very hard cracker that requires thorough mastication.

The following recipes are given as the best selection of soups which can be made.

UNCOOKED SOUPS

CEREAL SOUP

Use half pound of flaked grain, preferably oat-flakes. Cover with warm water and soak several hours, or over night, then put through a sieve, which will make a thick cream for the body, adding milk and a little cream to bring to the consistency desired, and flavor with the juice of fresh tomatoes, a little pulp of tender corn, scraped from the cob, or puree of peas; add a pinch of salt and a piece of butter; warm before serving.
NOTE: The above recipe can be used to form the body or cream of any kind of soup, using any flavor desired.

CREAM OF CORN

Mash a can of sweet corn through a strainer. Add sufficient cream and a little milk to bring to the consistency desired; add salt to taste.

Place in a double boiler on back of the stove to warm before serving. Cream of pea can be made as per recipe above, substituting canned peas for canned corn. If a cooked soup is desired, use the same recipes by allowing to come to a boil before serving, using sufficient milk and cream to bring to the consistency desired.

COOKED SOUPS

It is my purpose to give the housewife some instructions in regard to producing the most wholesome and nutritious combinations that can be made in this class of edibles.

CREAM OF TOMATO

To one quart can of tomatoes, add an equal amount of water. Boil until the whole is reduced to the original amount (one quart). Mash thoroughly through a fine sieve. Place the strained tomato on the fire until it again comes to a boil, adding a scant teaspoon of baking soda, stirring vigorously, then add half teaspoon of sugar, a little pepper and about two tablespoons of thoroughly dissolved cornstarch, stirring constantly.

Put one quart of unskimmed milk in double boiler, allow to come to a boil, add this to the tomato mixture, while both are at the boiling point. Bring to a boil again, stirring constantly. Butter the size of a walnut and salt to taste, serve.

This is one of the most delicious of all cream soups, if properly made, but much care should be exercised in mixing and seasoning.

CREAM OF CORN AND TOMATO

This delicious combination can be made by thoroughly cooking a can of corn, putting through a sieve and adding to the cream of tomato as above recipe.

CREAM OF CORN

Cook until tender, one can of sweet corn. Mash thoroughly through a sieve. Add about three cups of milk and a piece of butter size of a walnut. Allow to boil, and stir in one teaspoon of thoroughly dissolved cornstarch. Just before serving, salt and pepper to taste.

CREAM OF CELERY

Clean thoroughly the outer pieces and tops of celery. Cut in bits, cover with water and boil until tender. Put through a sieve, add amount of milk desired (but not enough to reduce the flavor too much), thicken with cornstarch to the consistency desired.

Just before serving, season with butter, pepper, salt and a dash of celery salt.

CREAM OF ASPARAGUS, BEAN, PEA OR LENTIL

Cream of asparagus, bean, pea or lentil can be made according to recipe for cream of celery (omitting celery salt).

The above soups will be a welcome addition to any table, and will be of benefit to the health of the family. Enjoy!

And Finally Reveals How To Create Super Healthy Vegetarian Meatless Meals…

Click Here For Free Online Ebook

http://www.annoyancebeingvegetarian.com/

Everyone loves planning for a party, and the following recipes for soda water syrups will help you have a wonderful party. Or enjoy these delicious soda water syrups anytime.

CHERRY SYRUP

Take four pounds of choice ripe cherries, and pound them to a pulp; then add two cupfuls of water, set over a hot fire and boil fifteen minutes; take from fire and strain. To this add two pounds of sugar and boil for ten minutes; then cool and bottle it

CHOCOLATE SYRUP

Dissolve two ounces of Baker’s chocolate in two cupfuls of boiling water, then in this dissolve a half pound of granulated sugar. Bottle and keep in a cool place until ready for use.

COFFEE SYRUP

In a pint of boiling water put a cupful of mixed Mocha and Java coffee; let it stand until the water gets lukewarm; then strain, and to the extract add an equal amount of granulated sugar, and let it simmer over the fire until the sugar is dissolved; then bottle.

LEMON SYRUP

Boil for two minutes two pounds of white sugar and a pint of water; then squeeze the juice out of four lemons and add it together with a half ounce of tartaric acid; take from the fire and pour out to cool, adding a half-teaspoonful of essence of lemon. When cold bottle it.

ORANGE SYRUP

Squeeze the juice out of fine ripe oranges and to each pint of juice add an equal amount of sugar. Boil slowly for ten minutes. Set to cool and when cold bottle it.

RASPBERRY SYRUP

Mash the raspberries and let them stand four days to ferment; strain through a jelly bag. To a pint of this juice add two pounds of white sugar; put over a fire and slowly dissolve the sugar; then remove from the stove, let the syrup get cold, and bottle, and seal the bottles airtight.

STRAWBERRY SYRUP

Mash and strain out the juice of large, ripe strawberries. To a pint of the juice add a pint of white sugar; bring to a boil, skim, remove it from the fire, cool and bottle when cold.

WALNUT SYRUP

Shell and remove the skins of a half pound of walnuts, pound and mash the kernels, adding from time to time a drop of lemon juice to prevent the nuts from becoming oily. When thoroughly mashed squeeze through a cheese cloth; then take what pulp is left and pulverize it further, and squeeze it through the cloth. Repeat this operation until there is no pulp left.

Next, take a half pint of condensed milk, add the same amount of water and three-quarters of a pound of sugar. Heat to the boiling point, stir in the walnuts, remove from the fire and cool and bottle.

TOMATO SYRUP

Squeeze the juice out of ripe tomatoes and to each pint of juice add a half pound of sugar. Put over a slow fire and as soon as the sugar dissolves take it off, and bottle when cold.

WILD CHERRY SYRUP

Mash the cherries, stones and all, and to a pint of the juice add two pounds of granulated sugar; heat to the boiling point; then cool and bottle.

Any of the above soda water syrups will be enjoyed at a party or anytime. Enjoy them!

Long Lost Manuscript Resurfaces With The Secrets Of How To Make Homemade Candy Your Friends And Family!

Click Here For Free Ebook

http://homemadecandy.info/

It will help us little to eat a four- to twelve-course dinner, consisting of the best carbohydrates, fats, proteins, minerals, starches, sugars and pill vitamins if the dinner is overcooked and all the nutrients destroyed. After years of eating overcooked and processed foods of the finest quality, the majority of us suffer assorted ailments, which vary from debilitating children’s diseases to those of crippled maturity and old age.

This state of our health has become accepted as the inevitable pattern of our destiny. Some of us however, will not give in and frequently, hopefully follow new fads in eating and are just as frequently led astray to some degree for a very simple reason: because no matter what foods or combination of them are advocated in these fads, and no matter how excellent the ingredients, they fail if they are cooked or processed to death and thus reduced to working against and not for us.

It is, therefore, not what you eat, but how it is prepared. All foods, as nature produces them, eaten in any combination, are complete, chemically correct and vital, if prepared at body or, at most, at fever heat.

It is my conviction that the whole span of our lives from conception on can be free from all ailments, barring accidents or external infections, if we carefully prepare our food so that the vital vitamins and minerals are retained

Below are some tasty supper dishes which can be prepared in such a way as to preserve the important nutrients and thus keep us healthy.

Quick Supper Dishes

Macaroni, Noodles And Spaghetti

1 lb. semolina type macaroni, noodles or spaghetti
4 cups hot, but not boiling, water
3 tablespoons coarse salt
2 tablespoons olive oil

A child’s favorite. Fixed “al dente” it can provide much of the vitamins and minerals required for protection of body needs for growth and function.

Place the noodles, spaghetti or macaroni into hot water with salt and oil, and let stand for about five minutes.

Quick Supper Dishes Italian Spaghetti

1/2 lb. semolina type spaghetti, Italian type excellent
2 cups very hot water
2 teaspoons coarse salt and
fresh red pepper
6 tomatoes, liquefied
1 chopped onion or
1 scallion
1 diced green pepper
1 stalk celery with leaves, chopped
1 clove garlic

The vegetables enrich this dish with their respective vitamins and minerals especially Vitamin C in tomatoes.

Prepare the spaghetti as indicated in recipe for spaghetti. Sear quickly over high heat on film of oil, tomatoes, garlic clove, onion, pepper and celery. Add the seasonings and olive oil. Meat balls may be added.

Spaghetti With Chicken

1 fresh young broiler, cut at each joint
3 teaspoons peanut, corn or olive oil Dash oregano Basil leaves
2 cloves garlic, minced
Coarse salt and crushed red pepper as desired

A fun and protein combo.

Quick Supper Dishes

Prepare the spaghetti as indicated in recipe above. Heat pan containing a film of oil and the garlic. Remove garlic when it is browned and saute the chicken which will be seasoned later with salt, pepper, oregano and basil leaves. Turn them over in 3 minutes and leave for another 2 minutes. Cover and remove from fire and serve immediately.

Noodle Chop Suey

1 pkg. noodles
1 chopped onion or scallion
1 green pepper, chopped
2 stalks celery with leaves, chopped
1 cup chopped fresh mushrooms
3 tablespoons olive oil
2 fresh tomatoes, mashed
2 teaspoons cornmeal Dash oregano Basil leaf Bay leaf
Coarse salt and crushed red pepper

Saute the vegetables over high flame (1 minute). Add the cornmeal. Remove from flame and add the mushrooms. Place the noodles, which are already prepared in manner described in first recipe, with the vegetables and serve.

All these dishes are not only satisfying but healthy. Enjoy!

Get The Shocking Truth Raw Food Diet Detox And What You Must Do To Eat Healthy!

Click Here For Free Online Ebook
http://www.rawfooddietdetox.net/

Here you will find recipes for low-calorie eye catchers. These are made with the artificial sweeteners, Sweeta and Sucaryl. They have valuable functions when used with moderation, but their excessive use is not encouraged.

These dishes have the eye appeal of high-calorie desserts and dressings. This does not mean, however, that they will satisfy you in the same way.

It is suggested that you reserve them for party and special occasions. If you are overweight, your eating habits need a reeducation. If the following preparations ease the strain of your reeducation they perform a valuable service -but the sooner you can discard them entirely the sooner you will reach and maintain your desirable weight.

Low-Calorie Eye Catchers

Vanilla Ice Cream

1 1/2 cup skim milk
1 tbsp. Sucaryl solution
2 eggs, separated
1 tsp. unflavored gelatin
2 tsp. Vanilla
Few grains salt

Mix Sucaryl with 3/4 cup skim milk; scald; pour over beaten egg yolks. Sprinkle gelatin over remaining milk mixture; stir until dissolved. Cool. Add vanilla and salt. Pour into freezing tray; freeze firm. Remove from tray to chilled bowl. Break up with wooden spoon. Beat with electric mixer or rotary egg beater until free from lumps but crumbly. Fold in stiffly beaten egg whites. Return to tray; freeze until firm.

Yield: six servings; no calories per serving.

Baked Custard

10 Sucaryl tablets
2 cups skim milk
2 eggs
1/4 tsp. Salt
1 tsp. Vanilla
Nutmeg

Crush Sucaryl tablets; dissolve in 2 tbsp. of the milk. Scald remaining milk in top of double boiler over simmering water. Beat eggs frothy. Stir in salt, vanilla, and dissolved Sucaryl tablets. Add hot milk and mix well. Strain into individual custard cups; sprinkle with nutmeg. Set filled cups in pan of hot water, having water within 1/2 in. of top of cups. Bake in slow oven (300F.) 1 hr., or until knife inserted comes out clean. Serve cold.

Yield: five servings; 100 calories per serving.

Herb Salad Dressing

1 egg 1 1/2 cups water
2 tbsp. flour 1/2 cup vinegar
1 tbsp. mustard l 1/2 tsp. Sucaryl solution or
1/4 tsp. marjoram 12 tablets
1/4 tsp. rosemary

Beat eggs thoroughly; combine dry ingredients; add to beaten egg. Add water, vinegar, and Sucaryl solution (or Sucaryl tablets which have been dissolved in a portion of the liquid), beating well. Cook over low heat, stirring constantly, until mixture comes to a boil. Remove from heat; cool.

Yield: 32 tbsp.; 10 calories per tablespoon.

Apple Betty

10 Sucaryl tablets or 1 1/4 tsp.
2 cups soft coarse bread crumbs solution (2 slices bread)
1/4 cup water 1/2 tsp. cinnamon
2 tbsp. lemon juice 1/2 tsp. salt
4 medium apples, sliced thin

Mix or dissolve Sucaryl with water and lemon juice. Toss together bread crumbs, cinnamon, and salt until well mixed. Spread about one-third of the crumbs in greased 1 1/2 qt. casserole; cover with half of the apple slices. Add layer of crumbs; add remaining apple slices; finish with layer of crumbs. Spoon Sucaryl mixture over top layer. Cover; bake in a moderate oven (375F.) 20 min. Remove cover; continue baking 30 to 35 min. longer. Serve warm or cold.

Yield: five servings; 90 calories per serving.

Coffee Whip

1 tbsp. unflavored gelatin
2 tsp. Sucaryl solution or
1/4 cup cold water 16 tablets
2 cups strong, hot coffee

Soften gelatin in cold water; dissolve in hot coffee, with Sucaryl. Pour about one-fourth of this mixture into small, shallow pan to depth of 1/2 in.; chill until firm; cut into 1/2 -in. cubes. Chill remaining mixture until syrupy. Beat with rotary egg beater until light and fluffy. Spoon into sherbet glasses; chill until firm; garnish with the 1/2 -in. cubes of coffee jelly.

Yield: six servings; 6 calories per serving.
Special Fruit Punch

1/2 tsp. Sweeta 4 cups cold strong tea
1 cup water Ice
1/2 cup lemon juice Angostura bitters
No. 2 can unsweetened pineapple juice

Combine Sweeta, water, lemon juice, pineapple juice, and tea. Chill. Serve over ice and add a dash of angostura in each glass.

Yield: about 8 1/2 cups before adding ice, or ten servings; 30 calories per serving.

Eat and enjoy while being sure you are not gaining weight!

Long Lost Manuscript Resurfaces Providing You With The Secret To Losing Weight With The Free Low Fat Diet!

Click Here For Free Online Ebook
http://www.freelowfatdiet.net/