Chili - How Hot is Hot?
I have to admit that I like my chili to have a little bite. But I have tasted some chili concoctions that I believe would open clogged drains. Just why do people eat extremely spicy chili? What makes peppers taste so hot and spicy?
I have a good friend, Brian, and he is from England. A couple of years ago, he went to an American party with some other friends. They were serving buffalo chicken wings at this event. The host thought that he would play a trick on my friend by serving him some of these wings that he believed were very spicy. Brian tried the first one, smacked his lips together, and said, "These are a little tangy."
The host could not believe his ears! He obviously had one of the wings with very little sauce on it. So, he insisted that he must try another. This time, the host made sure that the wing was just lathered in sauce. Again, Brian ate it without any fanfare. He commented that it was about the same as the first.
At this, the host went to the top shelf in his kitchen and dug into the way back of the cabinet. He pulled out a small glass bottle that was covered in dust. He told my friend that he was holding the "hottest spice known to man". The dare was, "Do you want to try it?"
My friend picked up another chicken wing and liberally poured some of the liquid from the sacred bottle onto it. He ate it fairly quickly. He turned to the host, who was in complete disbelief, and said, "That one was a little warm".
But how hot is hot? I did discover that there is a "hotness" scale. It's called the Scoville scale and named after its American chemist creator, Wilbur Scoville. The scale was developed as a way to test and rate the pungency of chili peppers. Peppers contain a natural chemical called "capsaicin". Capsaicin stimulates the chemoreceptor nerve endings in the skin or, more specifically, the tongue. If a pepper contains a high amount of capsaicin, then it receives a high value of Scoville heat units (SHU).
In 1912, Scoville developed a method to measure the chili pepper hotness. It was called "the Scoville Organoleptic Test". An extract of the pepper being tested would be diluted with sugar water until the panel of tasters, usually four or five, could no longer detect its heat. The amount of water required to dilute the extract would determine the reading on the Scoville scale.
For example, a habaneros chili has a rating of at least 200,000. Which means its extract would need to be diluted 200,000 times before the "heat" was gone. On the low end of the scale would be a bell pepper that contains no capsaicin at all. It has a Scoville rating of zero because it requires no dilution to remove the hotness.
By the way, the day after the party, my friend, Brian, told me that he could not taste anything for the following week!
I have a good friend, Brian, and he is from England. A couple of years ago, he went to an American party with some other friends. They were serving buffalo chicken wings at this event. The host thought that he would play a trick on my friend by serving him some of these wings that he believed were very spicy. Brian tried the first one, smacked his lips together, and said, "These are a little tangy."
The host could not believe his ears! He obviously had one of the wings with very little sauce on it. So, he insisted that he must try another. This time, the host made sure that the wing was just lathered in sauce. Again, Brian ate it without any fanfare. He commented that it was about the same as the first.
At this, the host went to the top shelf in his kitchen and dug into the way back of the cabinet. He pulled out a small glass bottle that was covered in dust. He told my friend that he was holding the "hottest spice known to man". The dare was, "Do you want to try it?"
My friend picked up another chicken wing and liberally poured some of the liquid from the sacred bottle onto it. He ate it fairly quickly. He turned to the host, who was in complete disbelief, and said, "That one was a little warm".
But how hot is hot? I did discover that there is a "hotness" scale. It's called the Scoville scale and named after its American chemist creator, Wilbur Scoville. The scale was developed as a way to test and rate the pungency of chili peppers. Peppers contain a natural chemical called "capsaicin". Capsaicin stimulates the chemoreceptor nerve endings in the skin or, more specifically, the tongue. If a pepper contains a high amount of capsaicin, then it receives a high value of Scoville heat units (SHU).
In 1912, Scoville developed a method to measure the chili pepper hotness. It was called "the Scoville Organoleptic Test". An extract of the pepper being tested would be diluted with sugar water until the panel of tasters, usually four or five, could no longer detect its heat. The amount of water required to dilute the extract would determine the reading on the Scoville scale.
For example, a habaneros chili has a rating of at least 200,000. Which means its extract would need to be diluted 200,000 times before the "heat" was gone. On the low end of the scale would be a bell pepper that contains no capsaicin at all. It has a Scoville rating of zero because it requires no dilution to remove the hotness.
By the way, the day after the party, my friend, Brian, told me that he could not taste anything for the following week!
Online food and drinks retailing in the UK - Management briefing
In this month's briefing we examine the development of online grocery shopping. We look specifically at the growing online wine market, and examine both the activities of major grocery chains and specialist drinks retailers in the online sector.
As would be expected from a sector expanding from a small base, the online food and beverage market is showing strong year-on-year growth. We provide an overview of the key facilitators for this growth, and include chapters on innovation and development, the marketing of wine online and the importance of an online presence. Market share by retailer for the online grocery sector is also provided along with company profiles for Tesco, Sainsbury's, Ocado/Waitrose, Asda, Majestic Wine, Oddbins/Nicolas and Wine Cellar.
Table of Contents
Introduction
Market growth
Market shares - Tesco and the rest
The importance of an online presence
Key facilitators for growth
Innovation and development
Marketing wine online
Outlook
Company profiles : - Tesco, Sainsbury's, Ocado/Waitrose, Asda, jestic Wine, Oddbins/Nicolas, Wine Cellar
List of tables Table 1: UK online food retail sector - estimated market shares
For more information kindly visit: http://www.bharatbook.com/detail.asp?id=70353
As would be expected from a sector expanding from a small base, the online food and beverage market is showing strong year-on-year growth. We provide an overview of the key facilitators for this growth, and include chapters on innovation and development, the marketing of wine online and the importance of an online presence. Market share by retailer for the online grocery sector is also provided along with company profiles for Tesco, Sainsbury's, Ocado/Waitrose, Asda, Majestic Wine, Oddbins/Nicolas and Wine Cellar.
Table of Contents
Introduction
Market growth
Market shares - Tesco and the rest
The importance of an online presence
Key facilitators for growth
Innovation and development
Marketing wine online
Outlook
Company profiles : - Tesco, Sainsbury's, Ocado/Waitrose, Asda, jestic Wine, Oddbins/Nicolas, Wine Cellar
List of tables Table 1: UK online food retail sector - estimated market shares
For more information kindly visit: http://www.bharatbook.com/detail.asp?id=70353
The World Of Flavored Coffee
It an't too long ago that if you asked an individual how they wanted to flavor their coffee they would indicate one of three things. Those three combinations of flavoring could be with cream, with cream and sugar or the addition of an artificial sweetener.Those flavorings are still available today. However, there is a larger variety of flavored coffee. Some examples of flavored coffee could be hazelnut, chocolate, vanilla, caramel, Irish cream, etc.When wishing to sample these flavored coffees, some questions may arise by the coffee drinker. Some of those questions may include how are these flavors obtained and how the flavored coffees are created? How Are The Flavors Obtained?The flavoring in flavored coffee can be derived through two methods. The first method is through the use of an extract process. This extract process actually takes concentrated flavorings from the selected product. Generally this concentrate is then processed utilizing other ingredients to help enhance the flavors. This concentrate is then added to the drink to provide flavored coffee. Often this type of flavoring is obtained through a product that is in syrup form.The other type of flavored coffee is through the purchase of coffee beans that have the flavor added to them. Often this type of flavoring is a chemical process in which there are certain agents combined with others to simulate the taste of any particular flavoring. That chemically induced flavoring could be vanilla, chocolate, hazelnut, etc. How The Coffees Are FlavoredBefore the coffee bean can be used to brew coffee it needs to be roasted. This roasting process takes the natural green coffee bean and causes the coffee bean to brown. This roasting of the coffee bean determines the strength of the coffee flavor. This is because the darker the bean, the more robust is the coffee flavor. Once this roasting process has been completed the beans are then treated with the chemically induced flavorings. This process creates the flavored coffeeIf the individual wants to have flavored coffee, but does not wish for their coffee bean to go through a chemical process, there are other ways to flavor the coffee. One such way is through the use of chicory. Chicory is not only an inexpensive filler used to supplement the brewed coffee, but also provides a uniquely flavored coffee for the coffee drinker to enjoy. In addition, another way of providing naturally flavored coffee is through the use of finely shaved vanilla pods added to the coffee grounds or by adding cocoa to the brewing process.
How Healthy and Safe Is Your Dogs Food?
Content:This article seeks to give you a solid knowledge base regarding the healthiness and safety of yor dog's food, no matter what your previous experiences on the topic.With the issue of the healthiness and wellbeing of your dog's food inside the last 12 months, the question still stands. How healthy is your dog's food?The other issue with dog food is will your dog eat it and will they get tried of eating the same food every day through out their life. I know of numerous dog owners that did just that, fed their dog the same food through out the dog's adult life until the dog has been eating the same food for over ten years. Then marvel why their dog stops eating their food and start eating table scrappes.Many world-renowned Doctors of Veterinary Medicine and Published "Dog Care Experts" universally allow any dog that eats commercial dog food is at a much serious threat of failing prematurely and by the time symptoms are noticeable, it's regularly too late to stop an agonizing death excluding by lethal shot.We hope that you have gained a clear grasp if the subject matter presented in the first half of this article.World-Renowned vet and dog care novelist Alfred Plechner, says the meager nutritional politeties of commercial dog food inevitably advance to disease.Raw Ingredients vs. Cooked Ingredients: People who supply their dogs raw food diets feel that nature planned for animals food vs. cooking human food. That all of the nutrients are still active in cooked food providing healthy meals for animals.People who consider in supplying their dogs raw food feel that no additives are wanted and that their animals are receiving all of the nutrients they oblige. They feel that the commercial food companies use additives to enhance the palatability of their food effectively "addicting" a dog to it.Commercial food advocates say that additives such as omega 3 and 6 greasy acids are central to the dog"s health system, while raw food is gone some central vitamins and minerals.It is little things, such as this that may aid you in your search. So, sit down and decide which avenue would be best for you to take for your dog.
Seafood Combo Meals Are Easy To Prepare
Seafood combo meals are not only tasty but are also easy to prepare. The variety of seafood available is more and it is hard to go wrong in selection. All the ingredients which are necessary to prepare Seafood combo meals can be had from your local grocery store.Don't fret about what type of seafood to get, with a seafood combo meal you don't have to worry about it. You will get at least two different seafood items or types of seafood. For example, you may get fresh lobster tails, or scallps, or possibly Alaskan King Crab. This will not only make your seafood combo meal more exciting but will also ensure that it will be a satisfying meal.In case you are new to cooking it's best to start with simpler items, such as shrimp or fish fillets. It's easiest to prepare things you already like, as your cooking instincts will be more accurate. Of course, if you're not an experienced cook and your favorite combo is two pound lobster and scallops, it may be best to start with something easier and work your way up. If you're not sure what kind of food you'd like the most, go to your local grocery and try to find a fresh seafood sampler.While you are preparing any seafood dish, the easiest cooking method is pan-fry. One very easy starter dish is shrimp pasta. Start with your favorite pasta and a bag of cocktail, or frozen shrimp. It's fairly easy to find these pre-cooked, so you won't risk under-cooking the food.Set out all the ingredients you'll use. First the pasta and a pot of water to boil it in, then the shrimp and a frying pan, and lastly your favorite oils and spices. For this dish, a good starting point is olive oil, basil leaves, and garlic powder. Start the pasta boiling and heat the frying pan. Pour a small amount of oil in the pan, and add the shrimp. Sprinkle the garlic powder and basil leaves on top, and stir the shrimp around the pan until they're lightly covered in oil and spices.When the shrimp begin to sizzle you can turn the heat down slightly, so they quietly simmer in the pan. For added flavor you could add some vegetables, I often add chopped onions and tomatoes. While the pasta finishes the shrimp will simmer, absorbing the flavor of the oil and spices.When the pasta has reached your preferred softness, strain it and put it on a plate. Pour the complete contents of the frying pan over the pasta, and mix them together. Add a side of garlic bread or a caesar salad and you've got a hearty, healthy seafood combo meal! There are an infinite number of seafood combo meals you could cook, the best way to learn is to keep practicing different kinds until you find your favorite!No need to fret or worry about where to get your tasty seafood combo meal. The internet has brought online seafood vendors literally straight to your kitchen! Visit Quality Fresh Seafood to pick out your seafood combo meal. With such items as overnight delivery being such a readily available option, there is no reason not to be able to enjoy a delicious seafood combo meal.
Iron Rich Foods
Iron is one of the most important minerals found in foods and is essential for health, physical and mental of the body. The main use of Iron is to transport oxygen to the body, ensure the immunity system is healthy and to produce energy in the body. The body is made of tiny cells, all of which require oxygen to survive. Iron plays a vital role in transporting oxygen to the body because there is iron in hemoglobin of red blood cells, which transports the oxygen to the body. Now where the immune system is concerned, the cells that fight infections sustains on iron. And where energy production is concerned, iron is extremely important in the chemical process that leads to the production of energy from food. Most North Americans suffer from iron deficiency and this is primarily because of their diet. And its not only adults who suffer, everyone from the age of 2 to 50. And don’t think that’s athletes who are in such good form don’t suffer from iron deficiency, because they do, as their diet is full of carbs and low on iron. Iron deficiency makes you weak and lethargic and is commonly called anemia. Anemia is a serious issue as it can lead to ulcers and even to cancer. The daily requirement of iron is 10-18mg for adults and 7 to 10mg for children. Even children and toddlers who consume more than 24 ounces of milk per day are prone to an iron deficiency, this could be because they are not getting the right diet that is rich in iron and vitamin C. Vitamin C helps in the absorption of iron in the body, so try and have iron rich food and Vitamin C rich food together. There are two types of iron, nonheme iron and heme iron. The body finds it difficult to absorb nonheme iron and easily absorbs heme iron. Seafood and nuts are a great source for iron but they can cause food allergies and mercury poisoning. It is best to be careful of these foods where children are concerned. List of Iron Rich Foods Before we go on to list Iron rich foods, remember that 250ml is a cup and 15ml is a tablespoon, this will help in easy conversion.250ml Lentils that are cooked and drained = 3.3mg iron.
250ml Lima beans that are cooked and drained = 4.6mg iron.
250ml Split peas = 4.5mg iron.
250ml canned and drained spinach = 5mg iron.
250ml Cooked spinach = 4.2mg iron.
250ml green peas = 3mg iron.
250ml dried and uncooked peaches = 10.1mg iron.
250ml prune juice = 11mg iron.
125ml whole and shelled almonds = 4mg iron.
2 slices of 6mm thick ham = 2.7mg iron.
1 piece lean and broiled steak = 3.4mg iron.
90g Turkey = 1.6mg iron.
3 slices of beef kidney = 11.8mg iron.
3 ounces beef liver that is fried = 8mg iron.
250ml ground beef broiled with medium fat = 2.9mg iron.
3 slices of fried calf liver = 13mg iron.
3 medium sized chicken liver =7.7mg iron.
3 slices of pork liver = 7.2mg iron.
3 slices pork kidney = 7.2mg iron.
1 can of canned and drained clams = 5.5mg iron.
90g broiled lake trout = 4.5mg iron.
125ml of Farina cereal, cream of wheat = 7.9mg iron.
250ml puffed oats like Cheerios = 9.2mg.
200ml Wheat flakes like Grapenut = 6.4mg iron.
250 ml whole-wheat cereal = 6.3mg iron.
How to Make Yogurt?
If you have wondered how to make yogurt at home, then you are definitely at the right place! Read on to know some tips to make some fresh yogurt at home.
There’s nothing nicer than having homemade yogurt. Yogurt is a kind of versatile food that can be served with any kind of a snack or meal. Yogurt is delicious when sweetened or even plain. It can be used in salad dressing or can be combined with bread or even soups. Use some yogurt atop a delicious sundae or combine it as a dip for any tasty snack. Well, homemade yogurt does not require you to be a genius in the kitchen. You don’t have to have skills that are equivalent to that great chef at your favorite restaurant. All it needs is a little practice from your side. Within a few days, you will get accustomed to homemade yogurt and would definitely avoid the ones available in the local stores. Often wondered how to make yogurt at home? Well, here are a few steps that can help you enjoy the experience of making yogurt at home. How to Make Yogurt at Home: Basic Homemade Yogurt: What you will need-
Milk
Pot or double boiler
Plain yogurt (pick a simple jar from the store)
Thermometer
Jars or containers with lids (Glass)
A metal spoonPreparation: Firstly, you will need to sterilize the 4 8-oz. glass jars along with their lids. For this, you need to boil them in a pot filled with water for at least 10 minutes. Once you finish this process, you can turn off the heat. Now, you can put the lid on and allow them to cool down. Now, you need to pour the milk into a pot. Heat this milk slowly and ensure you keep stirring it continuously. Use the thermometer to keep a check on the heat. Once the milk reaches 180 degrees F, you need to stop heating the milk and let it cool down to at least 110 degrees F. Once the milk cools down to the desired temperature, you can now add the yogurt picked from the store, to this milk. Stir it, so that the yogurt dissolves into it. Once done, you need to pour this milk into the jars and also cover them tightly. Now is the most important part; you need to incubate the yogurt. To make this process happen, you need to maintain a constant temperature of 120 degrees F. Therefore, these jars have to be placed in other pots that are filled with warm water. Besides, you will have to keep a check with the thermometer and maintain the temperature of the water by adding warm water at regular intervals. Sometimes, it can take from 4 hours to 9 hours. Once the yogurt has jelled, you can place the jars in the refrigerator. Homemade Flavored Yogurt: You can even try variations with the basic yogurt. Here is one such option. What you will need-
Milk (1 quart)
Instant nonfat dry milk (1/3 cup)
Honey, maple syrup, chocolate syrup, sugar, malt, molasses, or artificial sweetener (1/4 to 1/3 cup)
Plain yogurt or an optional quantity of powdered culture (1 tablespoon)
Additional flavorings or fruitPreparation: Firstly, you will need to scald 1 quart of milk. Stir this in the 1/4 cup of honey, maple syrup, chocolate syrup, malt, sugar, molasses or an artificial sweetener. You can also add more flavors as per your individual tastes. Now, add the instant nonfat dry milk. You need to cool this mixture to 110 degrees F. Stir in the culture and pour this into some warm containers. Cover it and let it incubate. There are various ways to obtain the flavors. If you require a particular flavor then put one tablespoon of that flavor into the bottom of the 1-cup containers. You can then pour the warm mixture of yogurt over it. Cover this and let it incubate. If you wish for a fruity flavor, then always add this to the yogurt after it has incubated. This would help you to avoid any reactions of the fruit with the yogurt during the incubation process. I am hoping you will have lots of fun trying out these procedures at home. It’s a matter of time till you get hooked on to it, because there is nothing better than fresh homemade yogurt.
Funnel Cake Recipes
Take a look at some scrumptious funnel cake recipes, which are bound to have you asking for more.
When it comes to cakes, almost any kind would do for me. Be it a chocolate cake or strawberry shortcake, these can tantalize taste buds at any given hour! Speaking about cakes, it brings one particular kind to my mind-the funnel cake. Sounds peculiar? Well, the funnel cakes are quite a common food item at most fairs and festivals in the United States and are different from the regular cakes you have heard about. These are very popular and are mainly sold at food stalls in parks and can also be made at home. It requires a funnel through which the batter is poured on the pan. These have a different name in other countries and if you cannot wait for any specific festival, then you can make the funnel cake within your own home. So, are you hooked on? Simply read on to know some special funnel cake recipes. Funnel Cake Recipes: The Classic Funnel Cake Recipe: What you will need:
Egg (1)
Sugar (2 tbsp.)
Milk (2/3 cups)
Salt (1/4 tsp.)
Flour (1 1/4 cup)
Baking powder (1 tsp.)Preparation: First, you need to beat the egg and milk. Then, mix all the extra ingredients together. Next, you can add the egg mixture, slowly beating it until the mixture turns smooth. Now, you need to use the funnel to pour the batter into the hot oil. Pour from the center and then towards the outer side. When the mixture turns golden brown and crispy enough, you can remove it from the oil. You can also sprinkle some powdered sugar over it and voila-it’s ready to serve! The Banana Funnel Cake Recipe: What you will need:
Banana puree (1 cup)
Milk (1/3 cup)
Eggs (2)
Sugar (1/4 cup)
Self-rising flour (2 and 1/2 cups)
Cinnamon (1 teaspoon)
Nutmeg (1/4 teaspoon)
Cardamom (1/8 teaspoon)
Oil (for frying)
Powdered sugarPreparation: First, you need to puree the bananas in the blender and then add the milk, sugar and eggs. Then, you have to filter the spices and the flour and add that to the banana mixture. Next, take a frying pan or a skillet and add some oil. Heat this at least upto 375F. Before you pour the batter into the funnel, you need to cover the small opening with a finger. Pour at least ¼ cup batter into the funnel and hold it over the hot oil. When you pour the batter, you must move the funnel in swirls and create different crisscross patterns with it. Once done, fry this for about a minute or two or wait until it turns golden brown. You also need to turn the other side as well. Once, its cooked, all you need to do is drain it on some paper towels. Now, sprinkle with some powdered sugar and serve it warm. Your banana funnel cake recipe is bound to be a hit! Nutty Funnel Cake Recipe: What you will need:
Powdered sugar-sifted (3/4 cup)
Milk (1 3/4 cup)
Cinnamon (1 teaspoon)
Eggs (2)
Pecans (2/3 cup)
Vanilla (1/2 teaspoon)
Self-raising flour (2 1/2 cups)
Vegetable oil-for frying
Sugar (1/4 cup)Preparation: First, you need to combine the powdered sugar and the cinnamon. Now, you need to place it in a bowl and set it aside. Add the pecans into the food processor bowl and chop it till its fine. Now, you can add some sugar, milk, vanilla, flour and eggs to this. You need to process this for at least 30 seconds or till the mixture smoothens. Next, you need to heat the vegetable oil to in a cast iron-deep skillet. Use the funnel to pour 1/4 cup batter in the form of a circle in the oil. Then, fry for at least a minute till the edges turn golden brown. Ensure you fry both the sides equally. Once you are done, drain on paper towels. Now, you need to sprinkle with the sugar cinnamon mixture over this preparation. The funnel cake is ready to be served. Enjoy your evenings at home with these super funnel cake recipes. These being easy to make, serve as an ideal snack in between meals. Garnish these with toppings of your choice. Bon appetit!
Low Calorie Vegetarian Recipes
There is often a misconception that vegetarian recipes are all low in calories. While many vegetarian recipes are indeed low calorie, however, adding dairy products like cheese, or using seeds, nuts and oils can increase the amount of calories substantially. And neither does ‘low calorie vegetarian recipes’ have to be synonymous with tasteless and unappetizing food. In fact, there are such fabulously wide varieties in low calorie vegetarian recipes that it will keep you engrossed in cooking, just trying out the ingredients and the flavors. There are several cultures around the world where the traditional cuisine remains largely vegetarian, which can be a source of inspiration for creating low calorie vegetarian recipes. Given below are some delicious low calorie vegetarian recipes for you to try out: Low Calorie Ratatouille 1 medium sized eggplant, cut into cubes 2 zucchini, cut into halves lengthwise, and then halved once again, and then sliced across 1 medium sized onion, cut like the zucchini 1 red or green pepper 3 cloves of garlic cloves, peeled and crushed 2 cans of tomatoes, diced 1 tbsp tomato paste 1 tbsp olive oil 1 cup parsley, finely chopped, or a mixture of basil, thyme, parsley and oregano fresh chilli, a small amount, to taste Take a large pot and heat the oil in it. Put in the onions and stir-fry until it softens. Then, add the garlic and cook for about a minute. Next, add the rest of the ingredients, except for the tomatoes, which should be added last. Cover the pot and allow it to simmer for about 20 to 30 minutes. Top it with grated Parmesan cheese and serve it with rice or pasta. Tofu Burgers 500g of tofu, finely chopped 1/2 cup of flour, whole wheat 3 tbsp miso paste 2 tbsp vegetable bouillon powder black pepper, ground, according to taste 2 tbsp soy sauce 1/4 cup sesame seeds 1 small sized potato, peeled and grated 1 garlic clove, crushed 1 small onion, finely chopped Put all the ingredients in a bowl and mix them all well. Shape it into burgers and place them on a lightly oiled baking sheet and bake at 375 degrees F or 175 degrees C for about 15 to 20 minutes, turning them once. This can be served with stir-fried vegetables. Pasta Salad 300g of cooked pasta, farfalle, penne, or fusilli 150g sun dried tomatoes, soaked until they are soft, and chopped into halves 1 avocado, with the seed removed, and chopped into cubes (sprinkle with lemon juice to prevent browning 1 bunch of spinach, large leafed 1/4 cup black olives 1/4 cup olive oil pepper, freshly ground Mix all the ingredients in a large bowl and serve. You could use mustard, lemon juice, and yogurt, instead of the olive oil, for a change in the taste. Cheesy Spinach Filo 500g spinach, frozen 150g pecorino cheese, grated 150g ricotta cheese 1 bunch of oregano, fresh 2 garlic cloves, minced 1 lemon rind, grated finely 6 sheets of filo pastry olive oil spray can Begin by preheating the oven to 200 degrees C. Line a large sized oven tray with baking paper. Thaw out the spinach, squeezing out the excess water. Take a large bowl and excepting for the last two ingredients, combine the rest in it. Spray the olive oil on the filo sheets. Then, put two sheets side by side, with one overlapping the other slightly. Spread one-third of the mixture on the filo, taking care to leave about 2 cm of space at one of the edges, and then roll it into a tube. Repeat the process until you get three tubes.. Place these tubes on the baking sheet and plait them together. Press the ends until they close and then spray some olive oil. Put it in the oven and bake for about 25 to 30 minutes. This can be served with roasted vegetables or salad. Walnut and Carrot Loaf 1 cup dried dates ½ cup brown sugar 1 tsp bicarbonate of soda 1 cup water 1 cup grated carrot ½ cup walnuts 1 ½ cups flour, self-raising, whole meal Put the dates, sugar, bicarbonate of soda, and water in a bowl, and allow it to come to a boil, and then let it simmer for about 5 minutes. Then cool it down. Preheat the oven to 355 degrees F, or 180 degrees C. Add the flour, walnuts and carrot into the boiled mixture, stirring it in well. Then put it into a greased loaf tin, place it in the oven and bake for about 40 minutes. Turn the loaf out and allow it to cool before slicing it.The Joys of Christmas Food
Mommy did you know that there’s a fat man in a red suit trying to get down our chimney?
Of French origin is the Buche de Noel or Christmas log, this refers to the traditional Yule log. This is a Christmas cake possibly dating back to the 19th century. At this time rolled sponge cakes filled with jam or cream and covered with butter cream icing began to show up in European cookbooks. They were usually decorated with marzipan or meringue. The rolled shape of the cake was to remind one of a log and was typically covered with chocolate butter cream to look like the "bark of a tree". An interesting story behind this Christmas cake is that in Paris Napoleon I of France issued a proclamation requiring households to keep their chimneys closed during the winter so as not to let the cold air cause medical problems. It prevented Parisians from enjoying their fireplaces especially at Christmas and so a French baker invented this cake to remind everyone of the traditional Yule log. Traditionally a Yule log cake would be served at the midnight feast following Mass on Christmas Eve. According to legend the first candy canes showed up in 1670 when a choirmaster at the Cologne Cathedral in Cologne, Germany handed out sugar sticks shaped like shepherd’s crooks (to represent the humble shepherds who were the first to worship the newborn Christ) to young singers to keep them quiet during the long living Creche ceremony. Only at the turn of the century did the candy canes gain their red stripes and peppermint flavor. The body of the cane is white which represents the life that is pure and the red stripes are symbolic of the Lord’s sacrifice for man. In the 1920s Bob McCormack started making candy canes for his children, friends and local shopkeepers in Albany, Georgia. This being a long and tedious process it was very small scale. Then in the 1950s Bob’s brother-in-law Gregory Keller, a Catholic priest invented a machine to make the canes. Bobs Candies Inc. became the largest producer of candy canes in the world. Candy Cane facts: • for 200 years it came in only one color – white. • US Dec. 26 is National Candy Cane Day. • world’s largest candy cane was created by Paul Ghinelli – 58 ft. 2 ¼ in. • every year 1.76 billion candy canes are made. Christmas cookies go back to medieval European recipes. Dutch and German settlers introduced cookie cutter, decorative molds and festive holiday decorations to America. German lebkuchen (gingerbread) was most likely the 1st cookie (cake) associated with Christmas and sugar cookies came from English traditions. In the 1500s Christmas cookies were made all over Europe. Gingerbread cookies were popular in Sweden and Norwegians made krumkake (thin lemon and cardamom scented wafers). Christmas cookie in all shapes and sizes could also be hung on Christmas trees as ornaments. The birds of Christmas – peacocks, swans, geese and turkeys – Turkeys were introduced to Europe in the 16th century. For years these birds were found only on the tables of the wealthy. In America turkey was the natural choice for a Christmas feast however through the 17th century historic newspapers reveal that the goose took the main place on the Christmas table. Peacocks and swans were food for the rich. Many of people receive gifts of fruitcake through the mail during the holidays. Making cake with dried fruit dates back to the Middle Ages. Fruit cake is a British specialty. Only in the 13th century did dried fruit begin to arrive to Britain from Portugal and the East Mediterranean. Fruit cakes have been used for celebrations as early as the 18th century. One classic phrase on the longevity of this food was coined in 1983 by Russell Baker "Fruitcake is forever." Fruitcakes are a family tradition and recipes are passed from generation to generation. They are baked with love and sent to people as Christmas gifts. The oldest fruitcake company is in the US The Collin Street Bakery, Corsicana, Texas (1896). What would Christmas be without gingerbread men? The origin of the word gingerbread comes from the 13th century gingerbras borrowed from Old French meaning "preserved ginger". By the mid 14th century the ending of the word had changed from –bras to –bread. Gingerbread cookies are among the most loved by American children. Gingerbread was cheap and easy to make and a small batch yielded many cookies. It was shaped by wooden moulds which were sometimes very large to make elaborate and beautiful cookies. The habit of shaping gingerbread figures of men and pigs, especially for Bonfire Night (Nov.5) survives in Britain. The first gingerbread men are credited to the court of Queen Elizabeth I who favored important visitors with charming gingerbread likenesses of themselves. After the Grimm Brothers’ fairytale about "Hansel and Gretel" describing a house made of gingerbread German bakeries began offering them. There was icing snow on the roofs, edible Christmas cards and finely detailed molded cookies. In the 19th century only professional gingerbread bakers were allowed to bake this treat in Germany and France but during Christmas and Easter anyone could bake it. In the 1600s Nuremburg, Germany became the "Gingerbread capital of the World". Mincemeat pies date back to Medieval times. At that time a recipe for this kind of pie also included meat. In the mid-19th century meat began to disappear from the recipes leaving fruit, nuts, sugar, spice and suet. This pie may also include some alcohol such as brandy. In the 15th century along came the Christmas pudding (plum pudding). At first it was not associated with Christmas until the 1670s and then it was called "Christmas pottage". Stir-Up Day is the name given to the day on which Christmas puddings are made in England. Stir-up Sunday, the last Sunday before Advent is considered the final day when one can make Christmas fruitcakes and puddings since they need time to age before serving. The traditional 12-dish Christmas Eve supper in Poland, the Ukraine and Lithuania consists of 12 dishes representing the 12 months of the year. Its roots can be traced to pre-Christian times. This was a common Eastern Orthodox tradition in the times of the Russian Empire. All 3 countries have almost the same dishes. Because of the fast no meat, eggs or milk are allowed during supper. The main offerings being fish, mushrooms and types of grain. In Poland and the Ukraine the supper begins with a kutia (a sweet grain pudding) but in Lithuania it begins with poppy milk (a traditional Lithuanian drink or soup). Poppy seeds are widely used for Christmas Eve dishes because they symbolize abundance and prosperity. Fish dishes usually include herring, carp or pike. The fish symbolizes the ichthus a fish-like symbol which consists of two intersecting arcs resembling a fish profile and used by early Christians as a secret symbol relating to Jesus and his disciples as "fishers of men". Lithuanian herring dishes such as herring with carrots or herring with mushrooms are served. One of the main dishes eaten on Christmas Eve are mushrooms dried or pickled. In Poland and the Ukraine sauerkraut with wild mushrooms or fish soup are eaten. Also boiled or deep fried pierogis (dumplings filled with either sauerkraut, mushrooms, smashed poppy seeds etc.) For dessert doughnuts filled with jam in Poland and the Ukraine but in Lithuania sweet dishes are not common. Traditionally dried fruit compote or cranberry kisiel are served as beverages. The Christmas Eve supper is usually held under candle light and starts when the first evening star appears in the sky. This star symbolizes the birth of Jesus in Christian tradition and a soul of a deceased ancestor in pre-Christian beliefs. In Lithuania they say many strange things happen on that night and in Poland, an extra plate and seat are always left for anyone, such as a drifter, to be accepted as a guest. The belief is that he may be Jesus and should be welcomed. In the immortal words of two well known Christmas personages: Tiny Tim from "A Christmas Carol" "God bless us everyone" and Santa "A Merry Christmas to all and to all a goodnight."
