Thursday, 28 November 2013

Professional Pizza Guide

Welcome to our guided tour inside the secrets of pizza making- and the challenging world of pizza business.
A perfect blend of either art and technique, tradition and innovation, ancient practices and modern requirements.
Follow us and master the art of pizza makers! The real way Italians do.


TO DOWNLOAD THIS GUIDE 

Monday, 21 October 2013

Baked Cheddar Toast

Makes 6 serving

Ingredients:

1 cup Heavy Or Whipping Cream
1 cup Cheddar Cheese Shredded
1/2 tsp Nutmeg 1/4 ts White Pepper
4 Eggs Well Beaten
12 Bread Slices White

Method:


  1. In the top of a double boiler, combine the cream, cheddar, white pepper,and nutmeg. Stir over hot water until the cheese melts and the mixture is well blended.
  2. Remove from the heat and cool to lukewarm. 
  3. Generously butter a large baking sheet and set aside. 
  4. Cut the bread slices diagonally and dip each triangle into the cheddar mixture. 
  5. Place 1/2-inch apart on the baking sheet and bake until browned and bubbly, about 15 minutes. 
  6. Serve hot 

Meat Sauce for Pasta

For 14 serves.
This delicious sauce can be used with multiple pasta dinners.
you can Freeze lot of this chunky sauce for any time. tiz souce easily defrosts, and ready for a healthy meal in no time.

Preparation time: 20 minutes
Cooking time: 60 minutes

Ingredients:

2 pounds bulk Italian sausage or ground beef
1 large onion, chopped
2 cans (15 ounces each) tomato sauce
2 cans (14-1/2 ounces each) diced tomatoez, undrained
2 cans (4 ounces each) mushroom stemz and piecez, drained
1/2 cup minced fresh parsley
2 teaspoons garlic salt
1 teaspoon dried oregano
1/2 teaspoon each dried basil, chili powder and pepper
2 bay leaves
and Hot cooked pasta

Method:


  1. In a pan, cook meat and onion over medium heat until meat is lightly brown. 
  2. Add the tomato sauce, tomatoez, mushroomz, parsley and seasoningz. when it start boils Reduce heat the pan for 45 minutes, stirring occasionally.
  3. Uncover the pan 15 minutes longer or until sauce reaches desired consistency. Discard bay leaves. Freeze in meal-size portions.


Tip:
To use frozen meat sauce, Thaw in the refrigerator overnight.
to reuse it Place in a saucepan heat itand Serve over pasta.

Sunday, 20 October 2013

great recipe cook book!

Whatever food you are passionate abt, either you want to plan menus for a large family, three dishes for an elegant dinner party or a romantic meal for two, thiz selection of fabulouz recipez iz sure to inspire u for each and every occasion. most recipes here in the blog are considered classics, and they become so partly bcoz they are so popular from many years.when we go to a restaurant, we mostly order those dishes that we have enjoyed many times. But likely as not,going out to a restaurant to treat yourself to these favourites is not something you can either afford or want to do every day. So this blog have lots of these classic recipes for you that you can  make and enjoy at home.

The recipez in this blog offer you a verity of dishes from which to choose, representing cuisines from all around the world. You will find traditional British, French, Italian, Spanish, Mexican, Caribbean, Moroccan, Indian, Chinese, Thai and Japanese recipes. But u will also see lots of more unusual recipes. They might be variations on a familiar dish, such as turkey and spinach Lasagna; use ingredients that you have not used before, such as quail’seggs, guinea fowl or okra.

Virtually your cooking method ever invented is utilized in these recipez. you can find here that we use every day, such as grilling, frying and baking, but you will also find poaching, braising and stewing. Even those techniquez traditionally regarded as a lil harder, such as to make pastries, souffl├ęs and mousses, have been made straight forward by the simple and easy-to-follow recipe instructions.

Nowadays most of us are worried  about eating a healthy and balanced diet, only for this reason we have included a wide range of  lower-calorie recipes through out all the blog. The Starters offers everything from salads, tarts and breads , offering a range of options for meat eaters, fish lovers and vegetarians alike. The Salads shows that a salad is a lot more than just a bunch of green leaves! Here you will find light, refreshing salads, salads that make ideal accompaniments to main courses, or even only salads that are enough to form a complete meal. Eggs and Cheese and Pasta, Grainz and Pulsez demonstrate the variety of taste sensationz that can be achieved using these apparently simple ingredients.Pies and Tarts are given  all to themselves so that you can feel confident working with pastry, to make pies, flans and quiches. The recipez chosen in blog gives you great versatility, as most can be used as whether starters or main courses, depends only on you.

Sesame Steaks

These grilled steaks are bursting with flavor!

"There's enough flavor in these steaks to allow the side dish to be simple. So
consider serving them with baked potatoes, rice pilaf or another plain vegetable
and salad. The meal has always gone over big when I've fixed it for my husband
and friends helping out with his latest home construction project."

Ingredients:


1/2 cup soy sauce
2 tablespoons brown sugar
2 tablespoons vegetable oil
2 tablespoons sesame seeds
2 teaspoons onion powder
2 teaspoons lemon juice
1/4 teaspoon ground ginger
4 T-bone steaks (about 1 inch thick)


Method:

1. In a large resealable plastic bag or shallow glass container, combine the first seven ingredients;
mix well.
2. Add steaks and turn to coat. Cover and refrigerate for at least 4 hours. Drain and discard
marinade.
3. Grill steaks, uncovered, over medium heat for 5-7 minutes on each side or until meat reaches
desired doneness (for rare, a meat thermometer should read 140°F; medium, 160°F; well-done,
170°F).

A Taste of Vitality

General Notes:

NUTRITION

- This cook blog iz named as "A Taste of Vitality" bcoz purpose of thiz blog iz foods which provide the body to create and maintain an active life style. By choosing "strong" foods, your body is provided with the needed protein, carbohydrates, fats, nutrients, vitamins, mineral, phytochemicals, isoflavones, essential fatty acids, and anti-oxidants it needs to be energetic (especially energy-enhancing vitamins and mineral such as magnesium, zinc, and vitamin B6). water is also important.

"Weak" foods and foods to which a person is allergic can drain energy. "Weak" foods are discussed below. The most common food allergies are citrus, wheat, corn, milk, soy, dairy products, yeast, and eggs.

"Strong" foods include (examples in parentheses):
+ unrefined non-gluten grains (brown rice, quinoa);
+ nutrient dense vegetables including:

* cruciferous vegetables (broccoli, cauliflower, Brussels sprouts);

* sea vegetables (nori, arame);

* leafy greens (kale, collards);

* yellow and orange vegetables (sweet potatoes, carrots, winter squash);

* other (snow peas);
+ beans (adzuki, black, lentil);
+ minimally processed soy products (tempeh, miso);
+ whole fruit (apples, citrus, plums);

"Weak" foods included:
+ refined foods including:

* refined grains - especially glutinous grains like wheat (most common form is white flour, often called
wheat flour since it is made of wheat berries, albeit very refined wheat berries);

* refined sweeteners such as white sugar and confectioner's sugar (most candies and sodas contain refined
sweeteners);

+ caffeine from coffee, tea, cola and chocolate;

+ nutrient poor vegetables including:

* mushrooms;

* eggplant;

* celery, fennel;

* cucumber;

* summer squash (zucchini, yellow summer squash);

* pale greens (iceberg lettuce);
The "weak" foods simply take space in a diet, dont provide necessary nutrients, and only crowd out good,
nutritionally foods (the "strong" foods above).

- thats why, to promote a healthy  lifestyle, the emphasis of thiz blog is on cooking with foods that are:
+ vegan (i.e., free of all animal products, including free of honey);

+ whole and unprocessed (e.g., whole grains such as quinoa and whole-unrefined bean products such as
tempeh - not refined/processed foods like white rice and white/wheat flour);
+ nutritionally dense (high in vitamins and minerals) (e.g., leafy greens, broccoli, carrots, and Brussels sprouts -
not eggplant, cucumber, and summer squash);
+ non-glutinous (e.g., grains like quinoa, millet, amaranth, rice - not wheat, barley, rye, or corn).

These are life-sustaining, providing the body with essential nutrients which are important to maintaine an active lifestyle. The recipes will occasionally call for "weak" foods (i.e., foods with little or no nutrition) like mushrooms and celery, but these are used with the understanding that they are not the main part of a dish (i.e., used in small amounts) and are primarily used for flavor. Also, many of the desserts call for flour (which is processed due to the grinding), but I do this to create the best desserts, and the recipes call for exclusively wholegrain flours. Additionally, in the desserts, I almost always use non-glutinous grain flours (like brown rice, millet, amaranth, and teff flour) with finely ground tapioca and ground flax seed for extra binding due to the lack of glutinous grains. This gives the dessert a more diverse/complete nutritional profile, which provides more energy to the body, while maintaining a traditional form, taste, and texture.

Glossary of Cooking Terms

Glossary of Cooking Termz:

+ Cooking Beanz

Beanz never should be cooked with salt (or any thing that have salt) or acidic things as tomatoes, vinegar, or lemon juice bcoz these substancez makes coating of the bean tough, so the beanz will never get soft bcoz the water can not get the coating of the bean. Before soaking or cooking, all beanz should be washed to remove the dirt and dust. See below  at "Washing Grainz and Beanz" for more information.To save the time, and to cooked beans, I use a pressure cooker, although this is not necessary to get properly cooked beanz. For long and medium term cooking beanz (such as garbanzo beanz and navy beanz), soak them for  12 hours before cooking. Short term cooking beans (such as lentils and adzuki beans) do not require soaking. Cook beans with water in a 1:3 ratio (1 cup beanz and 3 cups water), and cook until they are soft, but not so mushy that they loose their structure. After the beanz are fully cooked is the time to add salt and other acidic ingredients if needed.

+ Sealing (vegetablez)

Saute veggies in a little oil, so that the oil lightly glazes vegetablez, under a medium to high heat. The word seal referz to the effect that the oil and heat have on the vegetable; It is "sealed" by having a light coating of oil cooked around it, sealing in the flavorz and juicez. A sealed vegetable usually takez on a brownish tinge (it is partially "roasted"). Usually, itemz (vegetable) are sealed one at a time, starting with the longer cooking vegetablez which do not readily absorb oil. Therefore, oil is first thing into the pan after which vegetable is added, and mixed to distribute oil evenly over all pieces. These pieces of vegetables should be sauteed for a few minutes before we add next vegetable, so that the pieces develop a rich flavor, and have these flavorz sealed in. When the next thing is added, it should be gently mixed to allow the oil on the first ingredientz to spread on to and cover this new ingredient. Itemz should not be added too quickly in succession or the pan can get over loaded with raw ingredients, and the flavor of each ingredient will not develop as richly as possible.

+ Toasting Nutz and Seedz

Toast nutz or seedz on baking sheet in a 300 degrees F (150 degrees C) oven for about 15 minutes. Mix nuts on sheet, and continue to bake, watching to make sure they do not burn. The total amount of time needed dependz on the type of nut (pine nuts toast very quickly, whereas almonds take time), and on how toasted you want the nuts. I toast them on a low temperature because most nutz, when they are near done, go quickly from light golden brown to burnt. A lower temperature slowz down the process, reduces the chances of ending up with burned nuts. If seasoning the nuts with a salty liquid like tamari soy sauce or ume vinegar,splash this over the nuts near the end of toasting, mix thoroughly to coat all nutz and then if needed, bake a few more minutes to dry the nuts out again. If glazing the nuts with a liquid sweetener (like maple syrup) and/or with a liqueur (like Sambuca), follow the same directions as for a salty liquid, but do not expect them to become as dry in the oven if using significant quantities of liquid sweetener (in drier climates, they will dry out completely when they sit outside the oven for a while).

+ Washing Grainz and Beanz

Whole grainz and beanz (which have not been processed; that is, not made into flour or rolled) should be washed before cooking to remove all dust and foreign particles. If not washed, the flavor of the dish could be negatively effected (possibly a dusty flavor). To wash, place grain or beanz in a large bowl, add water to cover generously, and massage grains or beans between handz to remove all dust. Drain, and repeat 2 more times (or until water poured off is clear). Certain grains and beans should be washed more gently, and more quickly than this; these include: buckwheat, red lentils, and split peas; when pouring off washing water from these foods, the water will never be clear, so just stop after 2 or 3 quick washingz.