Arabian nights - cardamon coffee & dates, and a distinct lack of inspiration

May be it's the fact that for the last week, I haven't actually had to cook anything apart from some bacon sarnies, but I am completely and utterly all out of enthusiasm for my kitchen. A weekend at mum's (from which I have returned with yet another rhubarb cake recipe - possibly the best yet - watch this space) followed by camping with the kids, and I'm back in my house, in my own kitchen and can I think of anything at all that I want to cook? Nope.

So while I'm waiting for inspiration to strike (and it better strike soon or the troops will be mutiny-ing) I'll share a little delight that the Husband treated me to this evening (no not THAT kind of treat - this is a family friendly blog).

The Husband has been off in the desert doing things I do not particularly choose to understand, and which, even if I did, I couldn't tell you about. When not involved in those things, he has been meeting camels, taking photos of lizards, and enjoying the hospitality that is customary in that part of the world. While it appears that much of the food available to him and his colleagues was met at best with unease ('chicken enema' being the least popular dish on the 3 day rotating menu. I say no more), he did enjoy some Bedouin hospitality in the form of cardamon coffee and dates, while lounging about in a carpeted tent. You get the picture. The following day, one of his hosts appeared with bags of Arabic coffee, a bag of cardamon pods and packs of dates and some vague instructions for preparation.

This evening, the Husband cooked pasta carbonara with asparagus from the garden. It was delicious - I meant to take a photo to sing his praises further, but it was too tasty and it all disappeared far too quickly). He then offered to make me Arabic coffee, and Blue, who adores dates, persuaded him to let us crack open the dates.

Dates are a very prized commodity in the part of the world where the Husband was staying, and these are completely delicious. Honestly, you may scoff, but they are almost chocolatey in their texture and ability to satisfy. And this from a confirmed chocoholic. I have no idea, but I'd guess these were up at the top of the date charts.

The coffee - well, the instructions were to make up the coffee, and add 1 part ground cardamom pods to 2 parts coffee used after the water has been added to the coffee.

Apart from the fact that it gave us the chance to use my Granny's coffee jug and cups which I love with a passion, I was really intrigued as to what it would taste like.

Coffee-wise, it's not nearly as strong as you might imagine. I'm no coffee connoisseur, although I definitely prefer ground to instant, and I was expecting some kind of Turkish-so-strong-your-spoon-stands-up-in-it brew, but no, this was much more delicate. The cardamom was the dominant taste, but in a good way, although we erred on the side of overdoing it and added the shells as well as the seeds to the brew. Combined with the dates, it was a really delicious end to a meal - and much grander than the occasion itself.

I'd like to try it with a stronger coffee, and may be leave out the shells, and just go with the ground cardamom seeds. I can also feel the stirrings of a cardamom coffee date cake...

While we were enjoying these delicacies, the Husband shared with us the story that his host had passed on, that all boys in that part of the world are taught how to make this coffeee as one of the first things they do. Blue digested this fact, and then recounted how, in Ancient Egypt, baboons were trained to collect dates. he paused and then went on, with 9yr old glee "And did you know, it was supposed to be really good luck to have dates that the baboons had poo'd on.". 

Thanks darling. Back to chicken enema in one swift conversational move. I really need to get some inspiration quick.

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Celebrate National Vanilla Pudding Day! (MariaJohnson)

Celebrated on 22 May, National Vanilla Pudding Day is on the way. So, what comes in your mind after reading "Vanilla pudding"? Yummy, delicious desserts that can make anyone drool over. Vanilla is the most common flavor of ice creams, cakes, custards, tarts, or other desserts and thus it is consider as "default" flavor. National Vanilla Pudding Day celebrates this basic flavor loved by all and beauty of simplicity. Vanilla is the second most expensive spice after saffron, as growing vanilla seed pods is labor-intensive, but in-spite of being expensive, it is highly valued and extensively for its delicate aromatic flavor.

History of Vanilla pudding dates back to 19th century and since then craze for this dish is elevating. Despite its many variations; this classic desert is generally prepared by shimmering together sugar, milk, butter, salt, corn starch and vanilla essence. There is so much we can do with it, and opportunities to create variations with vanilla pudding are never ending. Everyone loves to raise a spoon for this tantalizing dish whether it is served off the stove or in frozen form during summer mornings or nights.

Well, it's good to be Vanilla on this day and celebrate this day with full enthusiasm. If "How do I make pudding?" is the question hitting your head, then you need not have a degree from an academy to prepare a finger-licking pudding; it is as simple as you wish it to be. So let's catch up with few simple vanilla pudding recipes:

1.) Eggless Vanilla Pudding

Ingredients:
2 cups milk, 1/4 teaspoon salt, 1/2 cup white sugar, 1 teaspoon vanilla extract, 3 tablespoon cornstarch, 1 tablespoon butter
Recipe:
Heat milk in medium saucepan over medium flame till bubbles form at edges. Take sugar, cornstarch, salt and little cold milk (approx 2 tbsp) in a bowl and mix well. Pour this mixture into hot milk with continuous stirring, so lumps don't form. Continue stirring and cooking until mixture thickens well. Do not boil. Now stir in vanilla extract and butter. Pour into serving dishes and chill it before you serve. Garnish with your favorite toppings like chocolate shavings, M&M candies, fruits, or more and serve.

2.) Chocolate - Vanilla Pudding

Ingredients:
1 cup finely chopped pecans, 1 cup all-purpose flour, 1/2 cup butter (melted), 1 (8 ounce) package cream cheese, 1 cup sugar, 1 container (16 ounce) frozen whipped topping (thawed and divided), 3 cups milk, 1 (3.9 ounce) package instant chocolate pudding mix, 1 (3.4 ounce) package instant vanilla pudding mix, 2 (1.45 ounce) bars milk chocolate with crispy rice, crumbled

Recipe:
Preheat oven to 200 degree Celsius. Combine flour, pecans and butter in a medium bowl. Put the mixture in medium sauce pan and bake it for 25 minutes. Allow the mixture to cool. Beat together cream cheese and sugar in a large bowl until it gets smooth. Fold in half of whipped topping and spread it over the cooled crust. In a large bowl combine milk and both vanilla and chocolate pudding mix. Beat until thick. Pour the mixture over cream cheese layer. Top it with remaining whipped toppings and sprinkle crushed chocolate bars over it. Your fantastic treat is ready!!!

3.) Mango & Vanilla Custard Verrines

Ingredients:
1 cup Milk, 1 tbsp Vanilla Custard powder (or substitute with 1 tbsp corflour and 1 tsp vanilla essence), 3 tsp Sugar (Adjust sweetness according to your taste), 1/2 cup Thick undiluted mango pulp, 1 tbsp chopped Cherries for garnishing (optional)
Recipe:
Mix custard powder in 1/4 cup milk and keep aside. Heat left over milk with sugar till it boil's and add custard powder milk mixture to it. Stir continuously until it thickens and see no lumps are formed. When the mixture starts bubbling and looks thickened, allow it to cool down. To assemble the verrines in a glass add a tbsp of prepared vanilla custard alternating it with a tbsp of mango pulp till it reaches the brim. Garnish it with chopped cherries on top, refrigerate an hr at-least and serve chilled.

On this day make after meal time more interesting and mouthwatering by serving homemade dessert with pudding. Get ready to indulge in tasty Vanilla puddings by preparing them in your kitchen with help of above recipes. Make use of Food Network Store coupons or iGourmet.com discount codes to find more recipes, cookbooks, or you can even ready to serve meals and desserts from these stores. Skip your diet plans and enjoy your favorite desserts on this day. Have a Happy National Vanilla Pudding Day!!!

Maria Johnson is associated with CouponAlbum.com, one stop destination for online coupons, coupon codes, promo codes and discount deals

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Delightful Foods Restaurant In London (freyaj jhonson)

The city could be a world noted destination for business and leisure. Attracting guests for numerous functions, the place offers dynamism. Not sinking for any price but the simplest, London is legendary for the array of diversion choices and splendid ideas to derive pleasure. The restaurants in London area unit a fine example of however kind of choices in feeding will there be to suit totally different varieties of folks. Whether or not you're searching for calm, reposeful dinner destination or one with plenty of quirk transporting you into a brand new world, there's everything for everybody.

London restaurants area unit noted for his or her food and impeccable services. It's an excellent plan to flick through the multiple feeding choices matching your fund limitations whereas additionally finding out for a few special offers. The town additionally hosts a number of the building brands from different elements of the globe like UK and with success translating identical quality, style and atmosphere on a London platter. Restaurant in London will vary from ancient to up to date, serious to wow- be it what you like! for each quite meal like fine feeding, afternoon snack or a Sunday munch, you may notice totally different London restaurants doing simply what you probing for. The secret's to totally analysis and choose on those you wish to go to on parameters like cookery, d?cor, price, location etc.

If you're a neighborhood in London, then a decent plan would be exploring the utmost range of places supported your selection and wish. Whereas if you're itinerant, you'd really need the simplest meal at the best location at an excellent worth. So, reaching the correct London building may appear Associate in nursing art however it's not as all you wish to try and do is grade from the choices to choose on the cookery you wish to from. After all, intake in a very restaurant in London isn't around food however the ornamentation, music and companions. Itinerant London is regarding finding out the attractions, looking within the biggest malls, strolling on the streets until late, partying until wee hours and far a lot of. If you're progressing to visit London any time shortly, you're certain to have an excellent swing! The town is jam-packed with energy and vigor that it's good for a barmy expertise. Restaurants in London area unit for certain supplementing the sonority of the gorgeous place in each approach as they provide superb food, luscious drinks and friendly decors.

It's therefore necessary for you to wind up within the right atmosphere for you to turn over within the food and hearty conversations.So do not sit up for something however simply wear the epicurean hat and begin exploring the town through its food and drinks- a divine thanks to apprehend the place, its people, culture and more! And if you're progressing to host any special parties this Christmas or New Years, make certain to envision on the various offers at the restaurants because the merry season brings nice deals for merriment. There are no higher thanks to fancy than some sensible food, drinks and awe-inspiring company of favored ones! Processing ...

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Curry in a hurry? No, on the beach, actually - A review of the Barricane Beach Cafe

So the second May Bank Holiday is upon us. The Husband is still in the desert and I have escaped North for a couple of days, before returning South and taking the kids camping on my own. I won't speculate about my sanity - I lost most of that on the M1 on Friday afternoon/evening -  or the likely success or failure of the planned expedition at this stage. If I'm not totally traumatised by the whole thing, I may share the highlights at some point, but for now, I am reminiscing about the first May Bank Holiday.

It feels like an age away, and yet is was only a few weeks ago, that we went with some great friends, to North Devon, and had a totally brilliant weekend away.

Liz's photo of our camp by night...

If you're interested in the campsite we stayed at, you can read the guest review I wrote for the lovely Yellowfields Camping blog. If you're interested in campfire campsites, and more back to basics camping, you really should visit this blog, but here, as you know, it's mostly about the food.

One of the reasons why it was such a great weekend was that it allowed us the opportunity to eat curry on the beach as the sun went down. In England. In May. 

Allow me to present the Barricane Beach Cafe.

When the Husband and I 'discovered' this place, thanks to a throw away comment in the 'Wild Swimming - Coast' book by Daniel Start (which I would thoroughly recommend if you have even half an inclination to swim in the sea around the UK. What? You don't? Why ever not??) we couldn't believe it. Just round the corner from the surf paradise of Woolacombe, more a cove than a beach, is the lovely Barricane, or Shell Beach, and at the top of the beach, not much more than a shack, outdoor tables only, is this cafe. Al fresco dining at its best.  

On our first visit 3 or 4 years' ago, the kids were too young to appreciate the experience (if my memory serves me well, Pink was particularly objectionable), but we recognised it as 'a special place', and I've been itching to go back ever since.

I have never been able to find a dedicated website for the Barricane Beach Cafe - it crops up, though, on other blogs. Trip Advisor has a whole load of rave reviews on it, and these are ones you can actually believe. During the day, it serves sandwiches, cakes, cold cans of drink - the usual. From 6 p.m. though, curry is served.

Currently £8 for a generous plateful, we had the choice of 'devilled chicken' or 'devilled beef' curry. More Malaysian/ Thai style than Indian, but no less delicious for that. And that's it. 2 choices. With rice and salad. Perfect (although jacket potatoes are available making it an ideal place to go if you need to satisfy less sophisticated palates at the same time).

Thrown in with that is the opportunity to eat your plate whilst gazing out to sea as the sun goes down, and feel awash with goodwill. Which, as the advert goes, is priceless.

Your view - should you choose to accept it...

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Fresh Spring Poached Salmon with Pea Puree

I know a lot of  people who get nervous at the very thought of cooking fish. When you poach salmon chances are it will come out being moist and staying in tact.. You can also make this ahaead of time because this dish would be great served cold. A traditional “yankee” (New England) dish was salmon and peas in spring and summer because it was local and fresh. This dish is an updated twist on that colonial classic.

For the salmon:

3 pieces of salmon (preferably wild)

salt

For the court bouillon (poaching liquid):

3 cups of water

1 cup white wine 

½ lemon

2 tbs. parsley leaves.

1 tsp. peppercorns 

¼ of fennel bulb

½ small onion

 1/2 tsp. salt

For the peas:

2 cups of frozen or fresh peas

1 minced shallot

3 tbs. olive oil

1 tsp. butter

pinch of red pepper flakes

 pepper

 salt

For the pea puree:

The peas (ingredients above)

1 tbs. olive oil 

1 tbs. crème fraiche

1 tbs. chopped parsley

1 tbs. chopped mint

1 tsp. of the court bouillon

For the salad:

1 cup chopped pea tendrils

1 tbs.  chopped parsley

1 tbs. chopped mint

2 tbs. lemon juice

1 tbs. olive oil

pepper

salt

For the court bouillon:

Place all of the ingredients for the court bouillon in a shallow sauté pan. Put it on medium heat and bring to a simmer for about 20 minutes. 

For the peas:

While the court bouillon is cooking make the peas! In a separate sauté pan add the shallot, 3 tbs. of olive oil and 1 tsp. butter and cook for about 2 minutes. Then add the peas, salt, red pepper flakes and black pepper to the shallots. Stir occasionally and cook for about 10 minutes or until tender over medium heat. Set aside to cool. 

For the salmon:

Season the salmon with salt and gently add it to the court bouillon pan.  Cover the pan and let the salmon poach for about 10 minutes (less if you like your salmon on the rarer side). Then turn off the heat and leave it in there for 2 minutes. Afterwards carefully return the salmon to a dish using spatulas and let it cool.

For the pea puree:

In a food processor puree all of the ingredients for the pea puree together until it reaches a smooth consistency. Taste the puree (you may need to adjust the ingredients according to your taste).  Set aside. 

For the salad:

In a bowl, mix together all of the ingredients for the salad. 

To serve place some of the pea puree on the bottom of a dish, then the salmon and the salad on top of the salmon. Sprinkle with some lemon zest. 

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Kosher fare in Los Angeles (bibisbakerycafe)

These food items are made by strictly following the laws of Jewish dietary rules. The meat of all animals other than rabbit, eagle, pork, catfish, owl, insects, reptiles and shellfish are considered a kosher. According to the norms of Jewish dietary laws, if a kosher food is cooked with a non kosher food, it becomes non kosher.

At the recent times kosher food is very famous all over the world and most food lovers have a soft corner for this particular food items. Kosher foods Los Angeles has a huge demand in market. In fact in diverse places of Los Angeles one can find several restaurants that are specialized in kosher food and these restaurants hold a different demand and repute. People from each corner of the world come here to taste the food. The kosher food items are simply amazing and to the kosher lovers, these are something out of the world. Even in a place like Los Angeles people prepare the kosher item at homes as well and therefore the demand for kosher products keeps on increasing day by day. In a survey it has been found that in the national supermarket the amount of kosher meat is kept on rising due to rising demand.

In the festive times, kosher dinner Los Angeles is famous. Actually they prefer the kosher item in every single occasion and in dinner to some families this is a must item. In the different kosher deli Los Angeles there are special kosher food item prepared for dinner a number of people visit the place for that.

Although the kosher food has a great demand all over the world but there are huge number restrictions to be followed while making the kosher food. According to the Jewish norms there is a strict prohibition in mixing meat with milk product while making the kosher food and if it is done the food becomes non kosher. At the same time another thing to be kept in mind is all the animals whose meat are not considered as kosher which was already mentioned earlier. This is why while making a kosher food product authentically these facts is must to be remembered.

In the kosher restaurants of Los Angeles all restaurants do not serve both the diary and the meat products. In fact, most of the times they offer only one out of the two. However, there are certain restaurants where both milk and meat items can be availed. One of the most common food items that are served in the restaurants specialized in kosher is pizza. There are some other foods that are eaten on regular basis yet served in the restaurants as kosher foods. These are pasta and fish. The reputed restaurants of kosher food never compromise with the taste and the laws that are mentioned in Bible and this is what makes it authentic. Such foods are often quite costly yet it worthy as well.

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Make your favorite cheesecake recipes at home (Maria Petkova)

As there are so many varieties of cheesecake recipes, you would never feel you are out of ideas while preparing this cake at home. This is truly an international dessert, originated from ancient Greece. In fact, ancient Greek physician Aegimus actually wrote a treatise on how to prepare cheesecake. There is also some confusion whether is it a pie or a cake, but it always tastes great.

Popular American varieties

Different regions of North America have different varieties of the cheesecake recipes. There is the Chicago style, the New York style, the countryside style, the Philadelphia style, and the Pennsylvania variety. Vegan varieties and lactose free varieties are also available. The Cheesecake Kludys is a semi sweet Pittsburgh delicacy. Almost to balance the semi sweetness of Pittsburgh, there is the slightly sour Pennsylvania-Dutch variety. The cheese used here is farmer's cheese. Speaking of farmers and rural areas, in the countryside you will find buttermilk to make cheese that has a longer shelf life and a firm texture. Baking is done once in some regions and twice in other regions. The National Cheesecake Day is on July 30th.

Popular European varieties

Every country in Europe has its own version of the cheesecake recipes. Scotland has smoked salmon cheesecakes, Britain and Ireland have fruit compote on top of the cakes, the Germans use quark cheese, Bulgarians use cream cheese, Italians have a thing for honey and ricotta cheese, and the French make very light cakes using the Neufchatel cheese. Greece, the original country of cheesecakes, uses Mizithra. (It is interesting to note that owing to media influence, many Greeks think that this is an American food). Sweden, Netherlands, and Poland all have their own varieties of the recipe. You can decide to make whichever one you like, or all of them one at a time to decide which one is better.

Other parts of the world

Cheesecake recipes have many more variations. They take different forms in Asian countries, in South America, and in Australia. In South America, they are popular mostly in Colombia, Argentina, and Brazil. The Brazilian style uses guava marmalade, Argentineans serve it with strawberry and berry marmalade toppings, and in Columbia, they use panela, honey, and cujada. The host serves the cheesecake with strawberries, blackberries, and boiled figs. In the Asian varieties, mango pulp and lychee are popular. Australian recipes do not involve baking. Favorite Australian flavours are passion fruit, chocolate, raspberry, caramel, vanilla and lemon. You have the whole world at your fingertips when you decide to try these recipes.

Some important aspects

While preparing cheesecake recipes, there are certain crucial points to note. For instance, after you have baked the cheesecake, do not remove it from the pan before 12 hours have elapsed, because that much time is required for it to freeze and take shape. Also, as soon as you take it out of the oven, use a thin knife to separate the edges of the cake from the pan, otherwise the cake may crumble. While preparing, the right extent of batter is crucial, so do not overdo it. When you are using cream cheese, mix it at room temperature, otherwise you may find lumps in the cake.

All these different variations of cheesecake recipes (do you know that the Danish term is cheesecake opskrift?) make it a truly international food. Wherever you travel in America or Europe, you are sure to find a local variety of cheesecake. For some people, this very fact can serve as an incentive to travel to new places and be a cheesecake connoisseur.

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Tips for Finding the Ideal Cooking Classes (Extra Virgin)

Do you want to become a cook or sharpen your cooking skills? Joining some good Cooking Classes would not just help you learn cooking but it could also help you in learning about different cultures. What are the different criteria for choosing the right cooking class? The following information should help you with this.

The first factor to consider is the proximity of a cooking class. It should be located close to you. Trade schools and local colleges could be offering evening or weekend classes in cooking. Even some of the larger Catering Services, professional cooking schools and cookbook stores could be offering special classes designed for non-professionals.

Next, you would have to choose the duration of the course. You can find courses that are offered for a number of weeks or one that takes only one day. Both the courses would offer their own set of advantages. However, if you choose a longer course, it would give you sufficient time to sharpen your cooking skills. You would also be able to ask more questions to the instructor and learn more.

However, even a single-day course would be ideal for someone who is already adept in cooking and wants to learn a few more success tips. If your life schedule doesn't allow you to commit to a longer course, again you would do good by joining a single-day or some classes with shorter sessions. A smaller course would also give you the chance to explore if the course is ideal for you to commit more time and money.

Next, it would be best to choose a course that gives you the chance to get a hands on experience. In such a case, it would be better to choose some classes with longer session. However, choosing some cooking videos can also supplement your learning process. It would be even better if you cook in a group consisting of people with similar interests.

Next, you should understand that there is a world of a difference between recipes and cookbooks. The later has more detailing compared to recipes. Recipes give you only an overview of the actions that would otherwise take place in a class. In this case, the directions would usually be shorter, because the teacher would do all the explaining with progress of the course.

When it comes to cooking classes, you should remain prepared for the variety in formats. Choose a class that offers a more conducive environment where you can share your views and ideas openly. You shouldn't have any restrictions in getting a closer look at the cooking and ask questions without any limitations. As an addition, it would be even better to find a class that would also offer Food Catering services.

These are some of the leading points to be considered when searching for the perfect cooking class.

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Rhubarb Amaretti Crunch

I may have mentioned before that a glut of rhubarb is never something I consider to be a problem.

I love the stuff and the kids do too.

I was in 'empty the fridge' mode this evening, and trying to cook a reasonably special tea for Blue who for once got me all to himself after school.

Half empty pots of soured cream and 0% fat Greek yoghurt, some amaretti biscuits, and rhubarb in the garden. Pudding!

This is barely a recipe, and while I was conscious that I was going to blog it, I didn't pay a huge amount of attention to the quantities I was using. But it doesn't matter, because this is absolutely the type of thing that you can muck about with. No amaretti biscuits - use ginger biscuits. I expect Hobnobs would be OK too, although either almonds or ginger do go particularly well with rhubarb, so bear that in mind when choosing your crunch element. As for the dairy product - you could use whipped double cream, natural yoghurt... You could even change the rhubarb for something entirely different. Although, then, it wouldn't be Rhubarb Amaretti Crunch...


Rhubarb Amaretti Crunch

Serves 2

170g rhubarb
1tbsp soft brown sugar
juice of half an orange
2 generous tbsp sour cream
2 generous tbsp 0% fat Greek yoghurt
amaretti biscuits

First, trim the rhubarb and slice into small pieces. Add to a pan with the sugar and orange juice and gently cook till soft, then set aside. 

Mix together the sour cream and the yoghurt.

Divide the cooked rhubarb between 2 glasses, and carefully spoon some of the cream/yoghurt mix on top. Crumble some amarettis on top then repeat till all is used up, or the glasses are full.

Serve, with extra amaretti biscuits if you have some.

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Give your Tasty Recipes a Healthy Touch of Fiber (India Network)

Fiber is a fundamental nutrient required for proper digestion of foods, proper functioning of the digestive tract at large, and for helping fill your tummy. A deficiency of fiber can lead to constipation, hemorrhoids, and high elevation of cholesterol and sugar in the blood. Likewise, an excess of fiber can lead to a bowel obstruction, diarrhea, or even dehydration. The body needs proper amount of fiber to fulfill the body requirements. There are many different types of ingredients which can help in providing the amount of fiber needed for the body. There is nothing more apt on a chilly morning like a steaming bowl of creamy oatmeal. Oats are regarded as one of the best ingredients to get soluble fiber, the kind that can help slide down your cholesterol levels. Start your day with a cup of cooked oatmeal and you bless your body with 4 grams of fiber. Top it with a sliced banana (or better yet, add the banana while you're cooking the oatmeal -- it will help make oatmeal more creamy) for an extra 3 grams. With 10 grams of fiber and just 65 calories each, artichokes are a light but filling option for individual interested in dieting. Try them in Creamy Artichoke Soup; it is a recipe which can be made easy by using frozen artichoke hearts.

Frozen peas are one of the most fast and easy available options to add vegetables to a meal. Peas are also regarded as one of the vegetables very high in fiber with 9 grams per cup. You can take peas and carrots to a whole new level by including it in a plate of pasta with Peas and Carrots. Whole Wheat Spaghetti is another ingredient high in fiber. Replacing regular white pasta with whole-wheat will give you more than twice as much fiber -- 6 grams in a cup. Going for 100 percent whole-wheat pasta or bread is a simple way to start getting more fiber (and whole grains) in your diet. Beans are one of the best sources of fiber out there: 1 cup can bless your dish with 12 to 19 grams of fiber. You can also try mixing black beans into a quesadilla, make a white-bean-and-escarole soup or top a green salad with garbanzo beans. Cooked bulgur wheat contains very high amount of fiber amongst all the whole grains. It can be used in various salad recipes. It offers an extra dose of fiber, if blended with lentils. Popcorn counts as a whole grain and has the fiber to prove it. 3 cups of the crunchy tasty popcorn can provide you with 4 grams of fiber for just 90 calories when air-popped. Popcorn is also easy to make. Just put 3 tablespoons of popcorn seeds in a paper bag, fold over the top a few times to keep it closed and microwave it until you hear the pops becoming less frequent.

There are many fruits which are high in fiber content. Raspberries and pears are one of them. You must have noticed the little seeds dotting raspberries. These little seeds are responsible for raspberries' high-fiber content. Just a small cup of this low-calorie, sweet-tart berries can provide you with 8 grams of fiber. These berries can be blended with yogurt for a healthy breakfast, tasty snack or dessert. Pears are not too far behind raspberries. Just one pear provides you with 5 grams of fiber. You can snack on them by just slicing them out or layer them onto an almond butter sandwich or give them a French twist in a Pear desert which is tasty yet healthy. These ingredients can be used in scores of recipes, which would be tasty and yet with a proper touch healthy needs.

It is very essential for the kids to intake proper amount of fiber for healthy well being. Mothers can use these high fiber ingredients to blend it in tasty recipes for the kids. India Food Network is one of the websites that provide large number of recipes made by using these healthy ingredients. You can find a range of recipes varying from deserts, snacks and much more. With the boom of the internet, finding these healthy recipes has become a cakewalk. So what are you waiting for? Healthy and tasty food is just one click away. Log on to India Food Network for more details.

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Healthy Food for Healthy Body and Healthy Home (Jenith Mark)

The very title of this article quite nicely and easily explains the importance of eating healthy and nutritious food, day-in and day-out.

Nutrition vis-a-vis Society

Let's check out some facts about Nutrition vis-a-vis society:

1. If you are an athlete, nutritious food will offer you two advantages: better performance and better protection to your body.

2. Lack of healthy meal plans can lead to not only obesity but also food insecurity and hunger pangs too.

3. Health and nutrition directly affect environmental security and also human development.

4. It has been reported that Nutritional deficiency over a period of time is three times more likely to cause child deaths than food scarcity. This is a hidden truth that is not widely known.

And these are precisely the reason why this site is exclusively devoted to offering you the best healthy recipe cookbook containing the most nutritious recipes for your meal plans.

Our Recipes

Our easy home cooking recipes are not only nutritious but lip-smacking as well. We offer recipes on Cookies, Desserts, Ice-Creams, Fruit Juices, Soups, Smoothies, Salads, Breakfasts, Snacks, Dinners, Lunches...you name it and we have it. Just follow the easy instructions to whip up the dish of your choice.

In fact, our easy cooking recipes contain food recipes from cultures around the world: Chinese, Thai, British, American, Italian, Indian, Sri Lankan, Mexican, Turkish, etc.

We also offer the best recipe tips on all kinds of delicious dishes, for vegans and non-vegans as well.

Know the 'Bad' to Appreciate the 'Good'

Do you know the difference between non-nutritious food and nutritious food?

The difference lies in the ingredients that are usually available in the non-nutritious food - but not in nutritious food. These ingredients are: chemical additives, too much of salt & sugar, food colours, artificial chemical sweeteners (aspartame, agave nectar), saturated oil, trans fats (which can boost your levels of "bad" LDL cholesterol and decrease "good" HDL cholesterol), glutamates (to mimic MSG), unhealthy chemicals, refined grains (devoid of any nutrition), corn syrup, and many more...

Nutritious food either contains very little or none of these items. Of course, you must expect some pinch of salt & sugar in our recipes, but that's nothing in comparison to what you will get in processed foods, for example.
Nutritious food contains all the natural nutrients. And that is precisely what each of our recipe book contains.

Finally

Our site stocks the best healthy recipe cookbooks you can ever find in the Internet. They offer numerous delectable dishes for all kinds of taste. You will get enough ideas to ensure a healthy, balanced diet for yourself and family.

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Top 4 Healthy Foods to Keep you Healthy (India Network)

Nowadays along with being tech savvy, people have turned very health conscious. There are lots of people that are dumping the junk food to move on to healthier eating habits. Maintaining a healthy diet is not a hard thing to do. Eating healthy just means eating smart. It all depends on an individual to blend in the healthy ingredients to make the cuisine tasty. Maintaining a healthy diet is all about feeling great and energetic all the time. Eating healthy food and maintaining a proper diet can work wonders for an individual over a stipulated time. It is a myth that healthy eating is surrounded by nutrition philosophies. A person doesn't need to follow a strict and rigorous routine to facilitate healthy eating. It can be achieved by learning some nutrition basics and using them in a way that works for you. You can expand your range of healthy food choices and learn how to plan ahead to create and maintain a tasty, healthy diet. You don't need to analyze your diet in terms of calories and fats.

A person just needs to rate the food to be consumed in variety of freshness and color. If one follows the way, it will be a lot easier to make healthy choices in the food consumed. One can consume any food that he or she likes, it's only necessary to incorporate the healthy ingredients in the dish. If you have been gorging on junk for years, switching on to a healthy diet overnight is not a smart choice. Start slowly and start making changes to the eating habits over the time. Having a lot of water also plays a pivotal role in maintaining a healthy diet. Always make sure to have water in good proportions. Water helps in flushing the waste products and maintains proper hydration of the body. You don't need to completely eliminate the food you have always loved in process of maintaining a healthy diet. Just think smart, choose smart, eat smart and live smart. Let us discuss the top 4 healthy food which would help to keep you healthy.

Eggs:
Egg yolks are regarded to have a lot of essential and hard-to-get nutrients, including choline, which is inclined towards lowering the rates of breast cancer (one yolk supplies 25% of your daily need) and antioxidants that may help prevent macular degeneration and cataracts. Though many of us have shunned whole eggs because of their link to heart disease risk, there's actually substantial evidence that for most of us, eggs are not harmful but healthy. People with heart disease should limit egg yolks to two a week, but the rest of us can have one whole egg daily;

Fat Free Milk:
Studies show that calcium isn't just a bone booster but a fat fighter too. Recent research from the University of Tennessee found that obese people who went on a low-calorie, calcium-rich diet lost 70% more weight than those who ate the least. Vitamin D not only allows your body to absorb calcium, it's also a super nutrient in its own right. Research shows that adequate D levels can reduce heart disease risk, ward off certain types of cancer, relieve back pain, and even help prevent depression, but most of us don't get nearly enough of the 1,000+ IU daily that most experts recommend.

Avocado:
One Ohio State University study found that when avocado was added to salads and salsa, it helped increase the absorption of specific arytenoids, plant compounds linked to lower risk of heart disease and macular degeneration, a leading cause of blindness. "Avocados are packed with heart-protective compounds, such as soluble fiber, vitamin E, and potassium," says Elizabeth Somer, RD, author of 10 Habits That Mess Up a Woman's Diet. But they are a bit high in calories. To avoid weight gain, use avocado in place of another high-fat food or condiment, such as cheese or mayo.

Red Peppers:
Citrus fruits get all the credit for vitamin C, but red peppers are actually the best source. Vitamin C may be best known for skin and immunity benefits. Researchers in the United Kingdom looked at vitamin C intake in 4,025 women and found that those who ate more had less wrinkling and dryness. And although getting enough vitamin C won't prevent you from catching a cold or flu, studies show that it could help you recover faster. Vitamin C has other important credentials too.

There are various sites which dish out lots of healthy recipes which include these essential ingredients for kids and adults. India Food Network is one such site which you can refer to for healthy recipes, ingredients lists and much more. You can also refer to this site for cooking tips, healthy tips, cooking lessons and much more. Just remember the motto - Think smart, choose smart, eat smart and live smart.

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Peppercorns - Your Spicy Companions (Abbott Adison)

If you are looking to add spice to your life, you cannot possibly overlook the king of spices. Peppercorns have always been in demand all around the world, proving to be just the right companions for many kinds of cuisine. So, if you would want to make your kitchen look even more interesting and your cuisine much more palatable, you could not possibly do away with the tantalising peppercorns.

There is so much more to peppercorns than what the casual observer may know or may have had the opportunity to take note of. And there is so much variety to them that it would help to know which ones you are looking for. There are different kinds of peppercorns based on the way that they are processed. Green peppercorns, for instance, could have been freeze-dried, air-dried, or may have been preserved in brine solution. It depends on the kind of peppercorns that are required for your purposes, but in general, people tend to prefer air-dried peppercorns to the others.

That is not to under-estimate the value of the freeze-dried ones though - if you are looking for peppercorns that look and feel the best, in terms of appearance as well as in terms of flavour, you must be considering the freeze-dried ones. These peppercorns have been the preferred lot in terms of freshness and their strength of essence, though they may turn out to be more expensive than their air-dried counterparts.

Peppercorns also tend to come from different sources and from various countries. Some of the most famous peppercorns that are in demand along most places in the world are the Malabar peppercorns - these are peppercorns that have had their origins in India along the south western coast. They are found to be rich in fragrance and high on freshness and are often quite pungent for the unsuspecting.

For people who would want their peppercorns to be of a milder variety, it would be a good idea to choose the Madagascar varieties, which are known to be less pungent and are good options when it comes to using as accompaniments for meat and meat products. If you would want to see how peppercorns would be when they are moderate, smoky, and smaller in size, you should try out the Lampong black peppercorns that are products of Indonesia. With their mild aroma, these peppercorns prove to be the right choices for everyday use.

Whatever your options are and whatever tastes you cherish, ensure that you never run out of the most wanted spice around the world - peppercorns.

Visit our website if you would like more information about lampong peppercorns.

Also read my Blog : http://abbottadison.wordpress.com/2013/05/07/peppercorns-your-spicy-companions/.

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Lemon & Almond Buns - A Random Recipe

There always comes a time when there's a change of routine when you need to bring out the big guns. It's a watershed moment that can be easy to spot if you've experienced it a few times. 

Things are different, no-one's really settled into whatever the change is. Comfort and indulgence is the order of the day to get everyone over the hump and get on with the rest of whatever it is.

Comfort came bun shaped today

I've observed this on Scout Camp the last few years. usually around Day 3. That's when we pull out the biscuits and the hot chocolate at bed time, do some mass jollying along.

Here in the RJ household, we had our own jollying along moment on Sunday morning.

The Husband headed off last Monday for what is probably the longest time he's been away from us since he left the Army. While he's sitting in the desert, surrounded by 'MaMBA' (No, not snakes, Miles and Miles of Bugger All), posting the occasional photo of a lizard on Facebook, Blue, Pink, Fred the Dog, the chickens and I have been trying to sort out a new modus operandi, not required for the shorter trips he's often making. There has been a Daddy-less 7th birthday and a couple of late nights because somehow things have slipped. There has been fractious bickering, there have been tears. The kids are responsible for feeding the chickens and watering the greenhouse - I am responsible for making sure they remember they are responsible. There has been an angry moment (mine) with the lawn mower (don't go there), and more tears (the kids) when the internet occasionally fails to allow Skype to work for the brief period of time when a conversation with Daddy is appropriate.

When I selected my Random Recipe for Dom's challenge for this month -  'Bread' , I wasn't really sure when I'd get round to baking and entering the challenge. My selection of bread baking books and bread baking sections of books included the Sweet & Fruit breads chapter in 'Short & Sweet' by Dan Lepard, and this recipe was where my page flicking ended up. Lemon & Almond Buns - "... a lemon flavoured butter dough that bakes like brioche around a gooey core of marzipan..." Delicious, sure, but a month full of camping, working out my notice at work and preparing to go freelance, sailing the ship on my own, I wasn't sure that there would be time.

Well, may be there wasn't time, but what became apparent over Saturday was that time or not, the kids needed some indulgence. This would normally have been a cinammon bun moment, but instead, the moment for Lemon & Almond Buns arose.

Now, having already fallen foul of Mr Lepard's rather zealous business manager in the past check out the comments), I am not going to even begin to repeat the recipe here. However for those of you wishing to recreate these beautiful buns, you will be pleased to know that they were published in the Guardian Online in 2006 and you can find the recipe here.

Pretty straightforward, although you need to start the night before to get a rough dough into the fridge, and if you want them for breakfast before about 9, you need to be up just before 7, which is fine unless you've had more than a couple of glasses of morale boosting wine with your lovely and supportive neighbours after you've manhandled the kids into bed, tears wiped, stories read,  in which case you might end up having breakfast a little later on...

It's an enriched, lemon scented bread dough which needs little kneading.

From this...

You roll it out into a 70cm by 10cm rectangle, 

to this

then put a sausage of marzipan into the middle of the rectangle and seal the dough over it before slicing into pieces, proving and baking.

The only thing that I can tell you about the recipe is that I had no flaked almonds in, so instead of brushing the cooked buns with melted butter, sprinkling with toasted flaked almonds and dredging with icing sugar, I made up a runny lemon icing using the juice of a lemon (the zest had already gone into the dough), and then sprinkled with poppy seeds.

What can I say? The lemony brioche type bread was light, lemony (as promised) and delicious. The marzipan was oozy and heavenly. The kids LOVED it, and have requested a repeat performance next week, and the next. And strangely enough, everything calmed down today. 

10 days to go...

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Using the internet to get the best lumpfish roe recipe (Georgi Ilinov)

The internet is a great tool that you can use to do almost anything. It is funny that you can even learn how to ride a bike by making use of the internet. Thanks to the comprehensive guides all this is made possible. Once you have a guide with you, all you need to do is to follow the instructions that are offered. For those who are planning to prepare a lumpfish roe recipe, this is a great tool for you to get this ready in no time. Below are advantages that are derived by making use of the internet.

Learn from the best cooks

Do you know that it is possible to watch your favourite cooks with a good internet connection? What does this tell you? You can easily follow guidelines from the best cooks all over the world when you are preparing your lumpfish roe. This is a factor worth considering when in dire need to serve the best lumpfish caviar meal for your visitors.

Cook in a variety of ways

In addition to the above advantage, you would also be learning to cook lumpfish roe in many different ways. By expanding your knowledge you can prepare this meal consecutively without having to bore your family with the same meal over and over again. In fact, this idea can be a good tip for those who plan to sell their lumpfish roe in their restaurants. Your customers will always have a reason to rank you as the best restaurant that cooks this meal in different ways.

Cooking in a cost effective way

Mentioning lumpfish roe scares some since they probably think that preparing this meal would be costly. There are alternative ingredients that you can be advised to use over the internet. Thus, preparing lumpfish roe in a cost effective manner would depend on your budget. Also, the fact that there are a variety of ways that you can cook this meal should give you hopes that you can save and still get this meal on your table.

Learn to cook at your own pace

Sometimes being taught by an individual is not the best idea since he/she would not concentrate on making sure you get the facts right. However, with the help of tools such as blogs, you would learn how to cook lumpfish roe, and any other meal for that matter, at your own pace. The videos that have been uploaded can easily be paused, re-winded, etc. to make sure that you get the idea of cooking at your fingertips.

Proven recipes

Unquestionably, you would not be the first to hit the internet pages in search of a lumpfish roe recipe. This implies that you would be making use of recipes that others have been using. Hence, you would not be making any form of an experiment.

The internet offers you the convenience that you deserve in learning how to cook straight from your own kitchen. Isn't this what you have always searched for?

If you want to try some of the great recipes such as the one for lumpfish roe(or as the Danish term is stenbiderrogn) you can follow the link.

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Why go to Singapore? (Alex S Smith)

For party lovers Singapore has always got a lot to offer and people just love the concept upon which bars Singapore have been designed. They are modern, stylish, elegant and fully capable of attracting party lovers. It doesn't matter if you are in Singapore on holidays or are on a business trip the night life and attractive clubs will manage to attract you at any cost. For this reason, it can be said with great confidence that those who are night owls will simply fall in love with Singapore. There are more than enough locations present in Singapore where entertainment lovers can spend some quality time especially during nights. The food, music and the overall environments are good enough to attract even those who are dull and boring. The famous areas in Singapore with relation to night life are Quays that are:
* Boat quay
* Clarke Quay
* Robertson Quay

For party and food lovers these three quays have got many prominent entertainment options to offer. A good collection of restaurants, discos, pubs and bars is present in the Quays and all of them have been organized upon different themes. There are many great party destinations and food is just excellent for this reason it is being advised that once in Singapore you should never miss the Quays.

After Quays the Muhammad Sultan Road is famous for having a unique and attractive collection of discos, restaurants, bars and casinos. The place is loaded with people and it is always a good idea to pay visit to Muhammad sultan road during the peak of party season. The food again here is great in fact a good number of foreign dishes are also available in this region.

Zouk is the most popular night club of Singapore that is loved by party lovers who live in different parts of this globe. The DJ magazine has ranked this great night party time destination as the 10th most attractive club of the world three years in a row. For more than a decade Zouk has been satisfying the demands of party lovers. Especially during the season of ZoukOut this place turns into a party land with great music and events gracing the occasion. If you have visited Singapore, but not seen Zouk then consider that you have missed half of the fun and thrill. While going to Zouk stay prepared for the long Queues because a good number of people is always present there.

The Wine bars in Singapore are equally attractive and charming and fully equipped with all the elements that can entertain those who have a liking towards drinking. The wines belonging to all the noted brands of this world can be found in this region. In short Singapore has got many things to offer to the natives as well as visitors.

Extending beyond an exquisite gastronomy bar experience for the business community in Singapore. Step in for the most fantastic, affordable and Sports bars in Singapore, Nightlife in Singapore and Restaurant bars in singapore. For more information on the corporate dining bar opportunity, visit us at Boulevard.com.sg

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Baba Ganoush

Ingredients:

2 medium to large eggplants
3 garlic cloves, unpeeled
3 tbs. olive oil
2 tbs. tahini
 3-4 tbs. freshly squeezed lemon juice
1 1/2 tbs. freshly chopped parsley
pinch of cayenne pepper
pinch of cumin
salt
freshly cracked black pepper

1. Preheat the oven to 400 degrees. 
2. Cut the eggplant in half lengthwise. Prick the eggplant's flesh with a fork. Place the eggplant and garlic cloves on a baking sheet and brush everything evenly with the olive oil. Season with salt and pepper. Put this in the oven and roast until there are some brown spots and make sure to prick it with a fork. When you prick it, the eggplant's flesh should be soft and tender (about 30-37 minutes). Take the eggplant out of the oven and let it cool a little. 
3. Using a big spoon, scoop out the meat of the eggplant away from the skin. Place the meat into a food processor and discard the skins. Squirt the garlic out of its skins and place it in the food processor. 
4. Puree until smooth. 
5. Add the tahini, lemon juice, parsley, salt, pepper, cayenne and cumin in the food processor. Puree again. 
6. Taste the baba ganoush (you may need to adjust the ingredients according to your taste). 
7. Serve with pita, chips, veggies, olives or whatever you would like. Enjoy! 

Happy Eatings!

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Sage & Onion Stuffing - made fresh for Fresh Week

Stuffing is something that I'll readily admit to buying, dried, ready to reconstitute with water and roast. With the challenge of Fresh Week upon me, I decided to make my own to go with the roast pork we had on Sunday.

Adapting a recipe from Mrs Beeton that I found reproduced on line, it was very straightforward, and with a food processor, really not much more trouble than opening a packet and adding boiling water. Tasty too!

4 onions, peeled, but left whole
A handful of sage leaves
125g bread crumbs
40g butter cut into small pieces
1 small egg
salt & pepper

Bring a pan of water to the boil and add the onions to cook for 5 minutes. Chuck in the sage leaves for the last minute of cooking. I did this in the pan that I was parboiling the spuds before roasting.

Chop the sage and onion finely in a food processor or with a knife, then mix together with the bread crumbs, butter and the egg, and season.

Put the stuffing into a tin (I adapted one of my tins using tin foil), even out and bake for 30 - 40 minutes or so with your meat.

Unfortunately, we ate it all before I got the chance to take a photograph, but I'd definitely make it again. If you're planning a roast for your Fresh Week Sunday dinner, I'd recommend it.

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3 Easy Ways to Fool Them with Healthy Recipes for the Family (Twistson Snacks)

We set aside an entire day each year that is devoted to fooling people. For some people, being sneaky has to become a daily endeavor when it comes to making recipes for the family. Getting kids and sometimes even adults to eat healthy snacks food can be a challenge. But what if we tell you there are some simple tricks to feeding healthy food to the unsuspecting?

No fooling, there's more to sneaking in the good stuff than just putting veggies in a blender and mixing it with tomato sauce. Since so many picky eaters develop more of a mental aversion to certain foods than a true taste aversion, it is possible to promote change.

You've probably experienced the scenario where kids scoff at the mere sight of certain foods before they've ever even allowed it to cross their lips. Perhaps you know an adult who so strongly dislikes a food they haven't eaten since they were five years old. Taste buds change, and so can most people.

But what's the best way to prompt that change? Force feeding is not the best idea. But with 3 simple strategies to fool people with healthy food, you can soon have them eating their former "food nemesis" with a smile.

Disguise
Sometimes, the best plan is a sneak attack. Disguising foods and feeding them to the unsuspecting is the simplest way to keep them healthy. While we don't advocate dishonesty, a little slight- of- hand is akin to keeping the secret ingredient of an old family recipe. It sort of follows the "what they don't know won't hurt them" strategy.

-Put greens like spinach into smoothies. Just make sure that no one sees you do it!
-Grate Carrots and slip them into muffin mixes, or even brownie recipes. It makes them moist and provides healthy beta-carotene.

Blend
This is the middle ground of sneaking in something healthy to any recipes for the family. It's not necessarily hidden, but is not an all out swap.

-Steam and mash some cauliflower in with mashed potatoes.
-Mix some healthy cereal in with the sugary kid stuff.
-Combine tofu with chicken and veggies in a stir fry.

Ween/Substitute
If you think your family is ready to try a healthier version, but not quite up for the full switch, try slowly introducing something new mixed with their favorites. Gradually increase the portion of the healthier food until you reach the point where it is all they get.

-Use a bit of soy-protein crumbles with ground beef when preparing tacos, burritos, or even spaghetti with meat sauce. As you increase the proportion of soy, your family will get used to the slightly different flavor and texture.
-Combine whole wheat pasta with regular pasta and gradually increase the amount. Over time, they will come to accept the new dish.
-Substitute flaxseed oil for butter. While it is still has a high fat content, it is a healthy fat that is better than butter. Be careful about using too much, this is a true quantity for quantity swap. It is good on breads, veggies, even snack food like popcorn.

If you want some more ideas, check out these 15 tips for sneaking superfoods into your diet from WebMD.

So don't stress over keeping your kids and any other picky eaters healthy and happy. Get a little creative, and yes, a bit sneaky with your recipes for the family, and Happy April Fools Day!

In spite of the April first posting date, this blog is no joke!

We are the best source on the web for delicious, entertaining easy snack recipes ideas. Twists on Snacks are sponsored by John Wm. Macy's Cheese Sticks. They're known for our award winning, twice-baked and hand rolled gourmet snacks.

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Use Fresh Herbs to Make Appetizer Recipes Come To Life (Twistson Snacks)

Spring has sprung and it's time for a fresh start. What better way to add freshness and flavor than to use herbs? The aromas and intricate tastes that fresh herbs provide can add life to any appetizer recipe. But using herbs can be tricky. Keeping them fresh is another challenge. So let's take a look at our 8 favorite herbs and how to incorporate them into your favorite dishes.

Basil

Most often used in Italian dishes, this sweet herb has a hint of clove and licorice. Pesto is a favorite basil-based spread that can be used on pasta, crostini, even sandwiches. Whole basil leaves are one of the stars of Caprese salad where it is layered with fresh tomatoes and mozzarella cheese, then drizzled with olive oil and balsamic vinegar. It is also tasty when chopped and sprinkled over tomato soup.

We like this recipe for Corn and Basil Cakes. They can served as a side dish, or make them smaller for an easy to handle appetizer recipe.

Chives

A part of the onion family, but with a more subtle taste, chives is famous as a topping for baked potatoes.

Try them in this recipe for Creamy Mushroom Risotto.

Cilantro

This herb is often associated with "south-of-the-border" dishes and salsas. It has a strong, fresh scent and looks a lot like parsley. Actually, it is from Southern Europe and is also known as Coriander. It's actually quite versatile and tasty in soups, salads, and with fish and vegetables.

It's also delicious in an Asian- inspired sauce for salmon we found on allrecipes.com

Dill

The sharp, fresh flavor of this herb is best with seafood, eggs, and even cold soups. You've probably had it on top of salmon, or with some cucumber salad.

Why not have it in this Orzo with Feta, Tomatoes, and Dill recipe?

Mint

This leaf can be used in sweet and savory dishes. It is delicious with lamb, peas, and ice cream (just not all at the same time!) Most recipes call for the spearmint variety.

This recipe calls for whole mint leaves as a garnish atop grilled eggplant and Lebneh, a thick Middle-Eastern yogurt...

Rosemary

This strong-flavored herb is native to the Mediterranean and is most often paired with lamb or sprinkled on roasted potatoes. It's needle-like leaves can be chopped and added to pork marinades, or even used in tomato sauce.

Try breaking with tradition and use it in these Grilled Rosemary-Salmon Skewers. This would be a nice appetizer recipe for spring and summer.

Sage

This fuzzy-leafed Mediterranean herb has a musty flavor. It's often used in stuffing - think Thanksgiving Turkey. It holds up well in risottos and pastas.

Let's really step outside of the box and make this Sage Tea.

Tarragon

Although Native to Asia, this herb is most often used in french cooking. It has a slightly peppery and licorice flavor that pairs nicely with chicken and fish.

Try making this as an appetizer recipe. These Tarragon, Shallot Egg Salad Sandwiches can be cut into smaller portions.

Fresh herbs have more flavor than dried, but they only last a few days to one week. To keep them fresh, wrap them in a damp paper towel and place in a plastic bag in the refrigerator. You can also store them stems down in a small cup with a bit of water (enough to cover about one inch of the stems) and cover with a plastic bag.

One important note about fresh herbs. Heat can destroy the flavor. Some recipes will call for them to be mixed in and cooked with other ingredients, but whenever possible it's always best to toss them into a dish at the last minute.

Add fresh herbs to your next dinner, or appetizer recipe and taste the fresh, unique flavors each has to offer.

Source: http://www.twistsonsnacks.com/use-fresh-herbs-to-make-appetizer-recipes-come-to-life/

We are the best source on the web for delicious, entertaining easy snack recipes ideas. Twists on Snacks are sponsored by John Wm. Macy's Cheese Sticks. They're known for our award winning, twice-baked and hand rolled gourmet snacks.

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