No energy in the midst of the heat wave? You might be dehydrated. To counter the hazardous impacts of the summer sun, forget about cholesterol express meals. Temperature-reducing water-laden fruit and vegetables are your best when the sun is hitting hard. Here are a few cooling foods that you should definitely add to your diet to beat the heat
According to a French proverb, saint Anatole’s day (July 3rd) is happy jamming day. Bring out your best jam pan, preferably wide rimmed and, according to specialists, made of copper. Why? Because cooking fruit releases pectin from the cells and copper encourages the molecules to coalesce, joining together to form a web that holds all of the fruit juices together.
To start with, we are going to tell you a Chinese top-secret well-kept for centuries: there are only six tea varieties and they all come from the same plant.Depending on how they are processed, the leaves will become white tea, green tea, black tea, yellow tea, blue-green tea (Oolong or Wulong) or dark tea (Pu’erh). This is only known since the 19th century, thanks to Robert Fortune, spy extraordinaire and tea thief at the service of Her Most Gracious Majesty Victoria.
How many sailors, how many captains have blessed le saucisson du marin? Served with the aperitif, it’s a sure hit. But this magnificient saucisson is also a swanky accompaniment to most savoury dishes. So let your hair down and dare new food pairings.
Most countries welcomed the rice pudding with open arms and made it their own speciality by adding different spices, raisins, almonds, pistachios and other nuts, fruit, caramel, rosewater, chocolate, etc. May be because it is easy to make, homely and not terribly expensive. The secret to make it unforgettable is the quality of the ingredients you use.
These delightful members of the cucurbit clan pack more than just a festive punch. They scare away diseases with their powerful immune boosting antioxidants, protect your eyes, enhance your immune system, aid in cancer prevention andlook after your beauty. For Halloween, find a terrific recipe : the Roasted Hokkaido pumpkin with couscous and haloumi cheese
Raymond is dying for a brandadede morue! The problem is finding salt cod. Not exactly the most appealing of fish, stiff as a board, smellier than old socks and at the antipodes of convenience food. The long soaking it needs, before you can cook it, spoils any spur of the moment culinary creative impulses.But don’t despair, for there is a shortcut to the long and tedious desalting process. Try Stephan’s secret recipe.