"Vegan recipes have no meat!", Marry said loudly.
"Vegetarian recipes have no meat too!", John said.
"Vegan recipes are without eggs!", Mary said.
"I am a vegetarian and I eat eggs. We were told by our doctors to include eggs into our diet!", Joan said.
"Is Vegan food healthier than Vegetarian food?" Mary asked.
"I don't know exactly. What I know is, they are both without meat!", John said.
"I was told by my mum, that we are switching to vegan diet soon. It means that we are eating only vegetables!", Mary said.
"Class stay quiet for a moment! Today, our topic is how to create delicious recipes for both vegan and vegetarian?", Vanessa announced.
In a minute, everybody started to look down at their notes quietly. After 30 minutes, came Judy and June. They said that they have some amazing recipes for both Vegan and Vegetarian.
"Oh, what lovely, I am really proud of two of you!"!" Vanessa said.
"Class, let's see what they have created for us!", Vanessa said.
Spinach Basic
Ingredients
Spinach
Boiling water
Vegetable oil
Salt
Slices of hard-boiled egg (optional)
Action
a. Trim the spinach and wash 3 or 4 times in water, to remove the grit.
b. Cook in boiling water about 20 minutes, removing the scum.
c. When tender, turn into a colander, drain, and press well.
d. Chop fine, put into a saucepan with vegetable oil and salt.
e. Set on the fire and cook till quite dry, stirring it all the time.
f. Turn into a vegetable dish, shape, and garnish with slices of hard-boiled egg.
Note: Do not cover the vessel while cooking.
Yeast Free Bread Recipe
Ingredients
1000g flour
1 teaspoon salt
1 teaspoon sugar
2 heaping teaspoons baking powder
1/2 boiled potatoes
1000 ml water
Action
a. Sift the dry ingredients together thoroughly.
b. Rub in the boiled potato.
c. Add liquid to make a stiff batter or soft dough.
d. Turn into a greased bread pan.
e. Smooth the top with a knife dipped in cooking oil.
f. Bake in a 180°C oven for about 60 minutes.
g. When done, moisten the crust slightly with cold water.
h. Wrap in a clean cloth until cold.
Potato Fruit Candy
ingredients
250g mashed potatoes
125g chopped candied pineapple
125g chopped preserved cherries
125g chopped nut meats
200g pulverised sugar
1 tablespoon vanilla extract
1 teaspoon pineapple extract
1/2 teaspoon almond extract
Soy butter
Action
a. Put the potatoes into a large bowl, and gradually add sugar.
b. When the mixture begins to stiffen, add the pineapple, cherries, nuts, and extracts.
c. Knead in sugar until it is so stiff that no more can be added.
d. Place in a buttered dish and set it in a cool place for 24 hours.
e. Turn out and cut in slices and place in paper case.
Not: The candy may be formed into any shape desired, and varied by the addition of dates or figs, or any flavours or colours preferred.
"What amazing! Shall we give Judy and June a big clap?", Vanessa said.
Now we have Gluten Free, Vegan, Vegetarian, and Yeast Free Recipes!
Food and Drink Paradise club is a wonderful gateway to meet all food lovers over the world.
Minggu, 29 Oktober 2017
Kamis, 12 Oktober 2017
Lemon Verbena Lends A Citrus Flavor To Food And Drink
Lemon verbena is a perennial herb, Aloysia citrodora, synonymous with Lippia citrodora and Aloysia triphylla, a member of the verbena family, Verbenaceae. It grows as a deciduous flowering shrub that is native to South America.
Although classified as a shrub lemon verbena's stature is more tree-like, reaching ten to twenty feet tall, especially in locations with full sun. If it's desired to keep this herb as a smaller shrub, regular pruning will be necessary. Propagation is most successful via cuttings.
Lemon verbena is used in cooking and baking to flavor foods and beverages. It's the most lemony of all the citrus-scented herbs and it's best used fresh. The leaves lose flavor and aroma upon drying, but the dried leaves are used in making herbal teas and in cooking.
Lemon verbena imparts a sweet lemony flavor without being too tart. It mixes nicely with tart berries, apples, pears and apricots, for example. Meats can also be enhanced with the crisp lemony taste. Fresh leaves can be placed on top of pork, fish or chicken, that is then covered and baked. The citrus flavor will be infused into the meat by the steam of cooking. This herb is used to flavor sweets like puddings, jams and sorbet.
Regularly using this herb for cooking may be a tasty and healthy way to cook. It brings out the sweetness of fruit without adding refined sugar. Instead of sprinkling sugar on strawberries, mix the berries with a few chopped leaves. Lemon verbena tea can substitute for water in dessert recipes to add flavor without adding extra sugar or fat. Fresh leaves make aromatic garnishes for fruit drinks, especially champagne cocktails and lemonade.
The lemon or citrus scent is very fresh so it's used to make soaps, perfumes and potpourri. Dried leaves will freshen linens in sachets or fresh leaves can be placed among the sheets in a linen closet. The essential oils, 0.5%, contain citral in the largest proportion. Some component acts as an insect repellent as the plant does repel flies, midges and other insects.
An herbal tea from lemon verbena is said to be calming. It is used to relieve anxiety and settle nervous stomachs. Other digestive upsets may be relieved with the tea such as excess gas, indigestion and acidity. It's been used to combat fevers, depression, headaches and heart palpitations. To make tea steep one tablespoon fresh leaves or one teaspoon dried leaves in a cup of near boiling water for five minutes or more. Keep the cup covered to retain the aroma and serve either hot or chilled.
Although classified as a shrub lemon verbena's stature is more tree-like, reaching ten to twenty feet tall, especially in locations with full sun. If it's desired to keep this herb as a smaller shrub, regular pruning will be necessary. Propagation is most successful via cuttings.
Lemon verbena is used in cooking and baking to flavor foods and beverages. It's the most lemony of all the citrus-scented herbs and it's best used fresh. The leaves lose flavor and aroma upon drying, but the dried leaves are used in making herbal teas and in cooking.
Lemon verbena imparts a sweet lemony flavor without being too tart. It mixes nicely with tart berries, apples, pears and apricots, for example. Meats can also be enhanced with the crisp lemony taste. Fresh leaves can be placed on top of pork, fish or chicken, that is then covered and baked. The citrus flavor will be infused into the meat by the steam of cooking. This herb is used to flavor sweets like puddings, jams and sorbet.
Regularly using this herb for cooking may be a tasty and healthy way to cook. It brings out the sweetness of fruit without adding refined sugar. Instead of sprinkling sugar on strawberries, mix the berries with a few chopped leaves. Lemon verbena tea can substitute for water in dessert recipes to add flavor without adding extra sugar or fat. Fresh leaves make aromatic garnishes for fruit drinks, especially champagne cocktails and lemonade.
The lemon or citrus scent is very fresh so it's used to make soaps, perfumes and potpourri. Dried leaves will freshen linens in sachets or fresh leaves can be placed among the sheets in a linen closet. The essential oils, 0.5%, contain citral in the largest proportion. Some component acts as an insect repellent as the plant does repel flies, midges and other insects.
An herbal tea from lemon verbena is said to be calming. It is used to relieve anxiety and settle nervous stomachs. Other digestive upsets may be relieved with the tea such as excess gas, indigestion and acidity. It's been used to combat fevers, depression, headaches and heart palpitations. To make tea steep one tablespoon fresh leaves or one teaspoon dried leaves in a cup of near boiling water for five minutes or more. Keep the cup covered to retain the aroma and serve either hot or chilled.
Rabu, 27 September 2017
7 Benefits of Eating Organic Food & Power Drink Recipes For You
The 7 benefits are:
1. More eco-friendly. Environmentally safe comes from organic farming that helps to preserve the natural ecosystem and helps to recover what is been destroyed and correct back the nature lifestyle of fauna and flora.
2. More healthy. With organic foods, it eliminated all usage of artificial coloring, preservative, antiseptic, hence it maintains the most natural healthy foods as it is.
3. Safer. It helps to save our current human being health as well as our future generation health, since taking antiseptic and plants antibiotics is extremely endanger our health in long term as all these chemical will stay in our body and highly potential inherit to our future generations.
4. More tasty and delicious. You have the chance to really taste the natural flavor of the plantations rather than sometimes the vegetables taste so bitter like eating medicines.
5. More nutritious. The nutrition level of organic foods is much higher than the ordinary, chemical added plantation foods, the main thing is the not organic plantation they strike for faster grow rate of the plantations, hence it shorten the time needed for the plantation to accumulate enough nutrition and vitamin in it, instead pumping more chemical stuff for it to grow faster and bigger but not much good ingredients.
6. More humanitarian. Organic plantation practices eco-friendly and eco-save to all surrounding flora and fauna, they are all in one, in the same universe. Not too much not too less, no violence no toxic to all.
7. More imagination. This is interesting, as healthy organic foods and practice has endless imagination of goodness for us to explore. So this 7th benefits will open for all to imagine it!
The power drink recipe below is specifically cater for every working life people and it is the best to have it in the morning once you wake up from your bed. It helps to provide all the vitamins, energy you need to kick start your day, also help to prolong your youth and beauty.
Ingredients:
3 to 5 types of vegetables (Any vegetables, better to have beetroot, carrot, celery, tomato, and others)
2 to 3 types of sprouts (Any sprouts like alfalfa seed sprouts, green bean sprouts, sunflower sprouts)
3 to 5 types of nuts (Any nuts like cashew nut, almond, cedar nut, and others)
1 to 3 types of fruits (Any fruits like star fruits, apple, kiwi and others)
1 type of seaweed
Small cup of apple vinegar
Method:
1. Put high fiber ingredients into the blender to blend first (like seaweed), then follow with thinner fiber ingredients to blend last.
2. Add in apple vinegar and some portion (either cold or warm) water to slightly blend it. If you have some cold hand or cold feet symptom, you can add in 2-3 slices of ginger to blend it together. Then serve it., substandard glue could result in the end cap separating and even popping off.
experience house wife with lot of cooking experience and secret recipes inherited from her grand grand mother. Elaine.T also interested in researching a lot of secret recipe ingredients and cooking method that deliver the ultimate healthy meals, particularly in the usage of Chinese herbs, Indian spices, Japanese four season cooking method and ingredients, and a lot more Asian recipes.
1. More eco-friendly. Environmentally safe comes from organic farming that helps to preserve the natural ecosystem and helps to recover what is been destroyed and correct back the nature lifestyle of fauna and flora.
2. More healthy. With organic foods, it eliminated all usage of artificial coloring, preservative, antiseptic, hence it maintains the most natural healthy foods as it is.
3. Safer. It helps to save our current human being health as well as our future generation health, since taking antiseptic and plants antibiotics is extremely endanger our health in long term as all these chemical will stay in our body and highly potential inherit to our future generations.
4. More tasty and delicious. You have the chance to really taste the natural flavor of the plantations rather than sometimes the vegetables taste so bitter like eating medicines.
5. More nutritious. The nutrition level of organic foods is much higher than the ordinary, chemical added plantation foods, the main thing is the not organic plantation they strike for faster grow rate of the plantations, hence it shorten the time needed for the plantation to accumulate enough nutrition and vitamin in it, instead pumping more chemical stuff for it to grow faster and bigger but not much good ingredients.
6. More humanitarian. Organic plantation practices eco-friendly and eco-save to all surrounding flora and fauna, they are all in one, in the same universe. Not too much not too less, no violence no toxic to all.
7. More imagination. This is interesting, as healthy organic foods and practice has endless imagination of goodness for us to explore. So this 7th benefits will open for all to imagine it!
The power drink recipe below is specifically cater for every working life people and it is the best to have it in the morning once you wake up from your bed. It helps to provide all the vitamins, energy you need to kick start your day, also help to prolong your youth and beauty.
Ingredients:
3 to 5 types of vegetables (Any vegetables, better to have beetroot, carrot, celery, tomato, and others)
2 to 3 types of sprouts (Any sprouts like alfalfa seed sprouts, green bean sprouts, sunflower sprouts)
3 to 5 types of nuts (Any nuts like cashew nut, almond, cedar nut, and others)
1 to 3 types of fruits (Any fruits like star fruits, apple, kiwi and others)
1 type of seaweed
Small cup of apple vinegar
Method:
1. Put high fiber ingredients into the blender to blend first (like seaweed), then follow with thinner fiber ingredients to blend last.
2. Add in apple vinegar and some portion (either cold or warm) water to slightly blend it. If you have some cold hand or cold feet symptom, you can add in 2-3 slices of ginger to blend it together. Then serve it., substandard glue could result in the end cap separating and even popping off.
experience house wife with lot of cooking experience and secret recipes inherited from her grand grand mother. Elaine.T also interested in researching a lot of secret recipe ingredients and cooking method that deliver the ultimate healthy meals, particularly in the usage of Chinese herbs, Indian spices, Japanese four season cooking method and ingredients, and a lot more Asian recipes.
Sabtu, 09 September 2017
Without Eating Or Drinking We'd All Die - How to Write Articles on Food and Drink
"Live Long and Prosper," Spock said. This is decent advice, and there is an old saying from the Viking days, it goes something like this; "Be Well, Live Well, and Live Longest," which is also good advice. But today, I'd like to talk to you about some advice that many people feel very dear to their heart. Most people want to live healthy, drink good wine, and eat great meals.
What more could you ask for?
In the United States of America we have a solid middle-class, and as people reach the top of the middle class and start bumping up against the upper class, their priorities change. They wish to dine at the best restaurants, and enjoy themselves with the best wine. Who can blame them right? Indeed this is all true.
The interesting thing about all this is that provides an excellent opportunity for online article authors who wish to write about this topic. It's amazing how many people read restaurant reviews, and how many people go online to learn information about their favorite wines, or to learn trivia facts about where the wine was grown, in which vineyard it came from, and in which year it was produced.
If you enjoy such topics, you will be amazed how many readers will flock to your articles. Over the years, I've written nearly 70 articles on this topic, and I am always amazed at the amount of traffic they get, and some of the e-mail feedback that comes my way. It's almost as if the Internet readers can't get enough of this type of content. If you are going to write articles on food and drink, I have some advice for you.
First, you must consider who your audience is. And you must write it from their perspective. People are interested not only in the food, but the dining experience. When talking about recipes and specialty dishes they are interested in ingredients, the brands, the flavor, the spices, and all the potential substitutes.
When talking about wine, people are interested in every single aspect, of each bottle. Do not spare any details, these readers want it all, and they want it now, so give it to them and enjoy the traffic that it brings your website. Please consider all this.
What more could you ask for?
In the United States of America we have a solid middle-class, and as people reach the top of the middle class and start bumping up against the upper class, their priorities change. They wish to dine at the best restaurants, and enjoy themselves with the best wine. Who can blame them right? Indeed this is all true.
The interesting thing about all this is that provides an excellent opportunity for online article authors who wish to write about this topic. It's amazing how many people read restaurant reviews, and how many people go online to learn information about their favorite wines, or to learn trivia facts about where the wine was grown, in which vineyard it came from, and in which year it was produced.
If you enjoy such topics, you will be amazed how many readers will flock to your articles. Over the years, I've written nearly 70 articles on this topic, and I am always amazed at the amount of traffic they get, and some of the e-mail feedback that comes my way. It's almost as if the Internet readers can't get enough of this type of content. If you are going to write articles on food and drink, I have some advice for you.
First, you must consider who your audience is. And you must write it from their perspective. People are interested not only in the food, but the dining experience. When talking about recipes and specialty dishes they are interested in ingredients, the brands, the flavor, the spices, and all the potential substitutes.
When talking about wine, people are interested in every single aspect, of each bottle. Do not spare any details, these readers want it all, and they want it now, so give it to them and enjoy the traffic that it brings your website. Please consider all this.
Rabu, 23 Agustus 2017
Travel to Singapore - A Guide to Local Singapore Food and Drink
Singapore is commonly known as a shopping haven, a safe and secure traveling destination, a beach and city holiday rolled into one and a meeting point of many cultures and religions. Singapore is also the melting pot of food and drink from all over the world.
You can satisfy your gastronomic desire for sumptuous cuisines at any time of the day and anywhere in the island. Singapore's unique blend of food and drink is considered so special that you can even join the Uniquely Singapore Shop and Eat Tour, and feast in the local cuisine as you explore the city's ethnic districts and residential neighborhoods.
Here is a list of 7 must-try food and drink when you visit Singapore:
1. Singapore Sling
A cocktail originally invented for the Long Bar in Raffles Hotel in the early 20th century. The original recipe uses gin, cherry brandy and Benedictine, the concoctions though differ in other parts of the country and the world. The drink is shaken and strained into a glass before adding in club soda. You can find the drink in most bars in Singapore and on board flights of Singapore Airlines.
2. Chicken Rice
A local favorite, this dish has been touted as a national dish by several food critics. You can choose a serving of roasted, steamed or barbequed chicken with rice cooked in chicken stock and garlic. Add a dash of chili sauce and dark soy sauce, a plate of chicken rice is both a tasty and filling meal.
3. Laksa
While there are many versions of this dish in Malaysia, a Singapore version has its roots in the Peranakan community. Rice noodles are cooked in coconut spicy gravy and sprinkled with prawns, bean curd and chicken. A very rich and indulgent dish that will leave you craving for more.
4. Fried Carrot Cake
Certainly a comfort food for many Singaporeans, fried carrot cake is a mix of diced radish and egg tossed in soy sauce. A common hawker food, this dish is oily and spicy but promises a truly satisfying gastronomic experience.
5. Indian Rojak
Rojak is loosely used to mean a mix of several ingredients. There are Indian, Indonesian and Chinese rojaks in Singapore. The Indian rojak usually refers to a Muslim-Indian dish comprising of different vegetables, bean curds, fried dough mixtures and seafood served with a spicy and sweet peanut sauce.
6. Satay
If you are familiar with kebabs on skewers in Mediterranean dishes, Satay is the local version of meat on skewers. You can get chicken, beef and lamb Satays served with peanut sauce. Hotels usually add Satays as a side dish to its fried rice or fried noodles.
7. Ice kacang
An all-time favorite, Ice Kacang is a delightful dessert to end a meal. With a base of jelly, red beans, corn and Attap seeds, ice is grated on top of them and topped with various colored sugar syrup and condensed milk. A purely indulgent treat to satisfy your sweet tooth and a great way to quench your thirst in sunny Singapore.
You can satisfy your gastronomic desire for sumptuous cuisines at any time of the day and anywhere in the island. Singapore's unique blend of food and drink is considered so special that you can even join the Uniquely Singapore Shop and Eat Tour, and feast in the local cuisine as you explore the city's ethnic districts and residential neighborhoods.
Here is a list of 7 must-try food and drink when you visit Singapore:
1. Singapore Sling
A cocktail originally invented for the Long Bar in Raffles Hotel in the early 20th century. The original recipe uses gin, cherry brandy and Benedictine, the concoctions though differ in other parts of the country and the world. The drink is shaken and strained into a glass before adding in club soda. You can find the drink in most bars in Singapore and on board flights of Singapore Airlines.
2. Chicken Rice
A local favorite, this dish has been touted as a national dish by several food critics. You can choose a serving of roasted, steamed or barbequed chicken with rice cooked in chicken stock and garlic. Add a dash of chili sauce and dark soy sauce, a plate of chicken rice is both a tasty and filling meal.
3. Laksa
While there are many versions of this dish in Malaysia, a Singapore version has its roots in the Peranakan community. Rice noodles are cooked in coconut spicy gravy and sprinkled with prawns, bean curd and chicken. A very rich and indulgent dish that will leave you craving for more.
4. Fried Carrot Cake
Certainly a comfort food for many Singaporeans, fried carrot cake is a mix of diced radish and egg tossed in soy sauce. A common hawker food, this dish is oily and spicy but promises a truly satisfying gastronomic experience.
5. Indian Rojak
Rojak is loosely used to mean a mix of several ingredients. There are Indian, Indonesian and Chinese rojaks in Singapore. The Indian rojak usually refers to a Muslim-Indian dish comprising of different vegetables, bean curds, fried dough mixtures and seafood served with a spicy and sweet peanut sauce.
6. Satay
If you are familiar with kebabs on skewers in Mediterranean dishes, Satay is the local version of meat on skewers. You can get chicken, beef and lamb Satays served with peanut sauce. Hotels usually add Satays as a side dish to its fried rice or fried noodles.
7. Ice kacang
An all-time favorite, Ice Kacang is a delightful dessert to end a meal. With a base of jelly, red beans, corn and Attap seeds, ice is grated on top of them and topped with various colored sugar syrup and condensed milk. A purely indulgent treat to satisfy your sweet tooth and a great way to quench your thirst in sunny Singapore.
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