How to cook rice

Hin Pap (White Rice)

Ingredients

• 2 cups short-grain white rice (not instant)
• 2⅔ cups water  

   

 

 

 

 

 

blackberry

How to make Hin Hap

1. Pour the rice and water into a deep saucepan, and stir to combine.
2. Bring to a boil over high heat.
3. Boil, uncovered, for 2 to 3 minutes. Stir.
4. Cover pan, reduce heat to low, and simmer rice 20 to 25 minutes, or until all water is absorbed.
5. Remove pan from heat.
6. Keep covered for 10 minutes.
7. Fluff with a fork and serve hot. 

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Kimchi Recipe

Kimchi Recipe

Ingredients

• 1 cup medium cabbage, chopped
• 1 cup carrots, thinly sliced
• 1 teaspoon crushed red pepper 
  
• 1 cup cauliflower, separated into small pieces
• 2 green onions, thinly sliced
• 3 cloves garlic, thinly chopped, or 1 teaspoon garlic powder
• 2 Tablespoons salt
• 1 teaspoon fresh ginger, finely grated, or ½ teaspoon ground ginger 

 

Kimchi

How to cook Kimchi

1. Combine cabbage, carrots, and cauliflower in strainer and sprinkle with salt.
2. Toss lightly and set in sink for about one hour and allow to drain.
3. Rinse with cold water, drain well and place in a medium-size bowl.
4. Add onions, garlic, red pepper and ginger.
5. Mix thoroughly.
6. Cover and refrigerate for at least 2 days, stirring frequently to mix flavors.
7. Allow kimchi to sit for 1 or 2 days to ferment. The longer it sits, the spicier it will become. Source

Celery Parmigiana Recipe

Prep Time: 15 mins  
Cook Time: 50 mins 

Ingredients

1 Large Bunch Of Celery (Or Two Medium)
3 Tablespoons Olive Oil 1 Small Onion, Peeled & Chopped
3 Cloves Garlic, Peeled & Minced 2 (14 Ounce)
1/4 Cup Chopped Fresh Basil 
Cans Chopped Tomatoes (You May Have Some Sauce Leftover)
1/4 Cup Chopped Fresh Parsley Salt & Pepper Dried Red Pepper Flakes (Optional)
1 Teaspoon Dried Oregano 
1 1/3 Cups Grated Pecorino or Parmesan Cheese

How to make Celery Parmigiana 

Trim the celery, cutting away the stem end, and any brown spots and trimming and reserving the leaves.

Cut the celery stalks in half crossways, and bring a large pot of water to boil.

Cook the celery until it is fork tender (timing will depend on type and freshness of celery)

Drain, and set aside.

In a heavy saucepan, heat the olive oil and then add the onions and cook over medium heat until translucent, about 6 minutes.

Add the garlic and cook another minute or two until fragrant.

Add the tomatoes, oregano, basil, parsley, red pepper flakes, salt and pepper, and cook for 15 to 20 minutes until thickened.

Preheat oven to 375 degrees F. In an 8 X 8 inch casserole or baking pan, first lace a scoop of the sauce to coat the bottom.

Lay one layer of celery over the sauce laying side by side, cutting to fit as needed. Cover this layer of celery with sauce and half the grated cheese, then place some of the reserved celery leaves on top.

Place a second layer of celery on top of the sauce and cheese, once again cutting as needed to fit.

Cover this second layer with more leaves, then sauce, and finally, sprinkle the top with the remaining cheese. Bake for 30 minutes until bubbly and lightly browned.

Let the casserole rest 10 minutes, then cut into slices and serve.

Fettuccine Alfredo Recipe

Ingredients

3/4 Pound Fresh Fettuccine
2 Tablespoons Butter
1 Egg Yolk 
1/2 Cup Chicken Broth
1/2 Cup Grated Parmesan Cheese
1 Cup Heavy Cream 
Sea Salt
Cracked Black Pepper
Additional Grated Cheese To Serve

How to cook Fettuccine Alfredo 

1.Bring a large pot of water to a boil for the pasta.

2.Remove 1/4 cup of the cream to a separate bowl and wisk the egg yolk into it.

3.In a saucepan, heat the remaining cream and chicken broth.

4.Cook the pasta al dente, then drain the pasta and return it to the pot. Stir the butter into the pasta until melted and the butter covers each strand of pasta.

5.Whisk a little of the hot cream mixture into the egg and cream mixture and stir. (This warms the egg mixture without cooking it completely.)

6.Next, add the remaining hot cream and broth into the egg mixture and mix well.

7.Finally, pour the combined egg and cream mixture over the pasta and toss to coat evenly.

8.Add the grated cheese, and a dash of sea salt to taste. Divide the pasta into 4 separate dishes and top with cracked black pepper and offer additional cheese.
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Pizza Chena Recipe

Prep Time: 30 mins  
Cook Time: 40 mins   

Ingredients

Dough:
1 Tablespoon Active Dry Yeast
2 1/2 Cups Warm Water
1 Teaspoon Sea Salt 
2 Teaspoons Olive Oil
5 to 6 Cups All-purpose Flour 

Filling:
3/4 Pound Sliced Fresh Mozzarella
1 1/2 Pounds Sliced Cold Cuts Of Choice - Choose Three Varieties (I used Soppressata, pepperoni, and ham)
1/2 Cup Grated Parmesan Cheese 
1/2 Pound Sliced Cheese (I used Provolone, but Swiss, Gruyere, or Asiago all work well)
1/3 Cup Chopped Fresh Parsley Salt & Pepper
2 Roasted Red Peppers Cut Into Strips 6 Large Eggs 

Egg Wash:
1 Egg Beaten With 1 Teaspoon Water

How to cook Pizza Chena
In a large bowl mix the yeast and1 cup of water and let sit until bubbly.
Add the remaining water and mix.
Place 5 cups of the flour into a mound on a counter with the salt, and make a well in the center.
Add the water and yeast mixture into the well along with 1 teaspoon of oil and mix with a fork until a sticky dough forms.
Knead by hand until the dough is smooth, adding additional flour as needed.
Lightly oil a large bowl with the remaining oil and place the dough in the bowl turning it to lightly cover with oil to prevent sticking.
Cover the bowl with plastic wrap and let rise in a warm spot in your kitchen until the dough has doubled in size.
Preheat the oven to 375 degrees F. and lightly oil a 10 inch tart pan with removable bottom, or a 10 inch spring-form pan.
Divide the dough in half, and roll out one ball to a circle at least two inches wider than your pan. Fit the dough into the pan, pulling up along the sides.
Layer the sliced meats, cheeses, and red pepper in the pan. In a small bowl, beat together the eggs, Parmesan cheese, parsley, salt & pepper, then pour this over the meats and cheeses.
Roll out the other half of the dough, then use it to cover the pie, sealing the edges by pinching the bottom and top pieces together, cutting off any excess.
Brush the top of the pie with the egg wash, then bake for about 35 to 40 minutes or until puffed and golden brown.
Cool, remove from the baking pan and serve in slices.

Pizza Quattro Formaggi Recipe

Prep Time: 20 mins  
Cook Time: 18 mins  

Ingredients

2 Pizza Dough Balls
3 Ounces Gorgonzola Cheese, Crumbled
4 Tablespoons Grated Parmesan Cheese 
6 Ounces Full Fat Mozzarella, Shredded
4 Ounces Creamy White Cheese (See Above)
6 Ounces Spicy Pepperoni Or Soppresata (Optional)

How to cook Pizza Quattro Formaggi
1.Preheat oven to the highest setting and place a pizza stone in the oven for at least 30 minutes.

2.Making one pizza at a time, shape your pizza dough into a 12 inch circle and place it on a pizza peel lightly sprinkled with corn meal.

3.Sprinkle half the cheese evenly over the pizza and then add half of the pepperoni if using.

4.Slide the pizza from the peel onto the pizza stone and cook until brown and bubbly, about 8 to 9 minutes.

5.Remove from the oven and place it on a plate and complete the second pizza in the same fashion.

Serve immediately.

Beef Ravioli Recipe

Prep Time: 30 mins  
Cook Time: 30 mins   

Ingredients

1 Recipe Basic Pasta Dough

Filling:
6 Ounces Ground Sirloin 1/2 Small Onion, Finely Chopped 2 Tablespoons Olive Oil 1 Garlic Clove, Minced 1/4 Cup Minced Parsley
3 Tablespoons Grated Parmesan Cheese Salt & Pepper 1 Slice Italian Bread 1/2 Cup Beef Broth

To Complete The Dish:
5 Cups Homemade Beef Broth
1/2 Cup Diced Zucchini (1/3 Inch Dice)
1/2 Cup Diced Celery (1/3 Inch Dice)
1/2 Cup Diced Carrot (1/3 Inch Dice)
1 Tablespoon Olive Oil Salt & Pepper

To Serve:
Grated Parmesan Cheese Finely Chopped Fresh Parsley To Garnish

How to make Beef Ravioli
Prepare the dough following recipe directions and leave wrapped in plastic wrap while you make the filling.
In a frying pan, add the oil and beef and brown, then add the onions and cook until tender.
Add the garlic and cook another minute or two, and then add the parsley and cheese and mix.
Tear up the bread into pieces and add the beef broth and allow the bread to moisten.
Add the moistened bread to the beef mixture and place in a food processor.
Pulse briefly just to blend without pureeing the mixture.
Roll out the dough thinly.
If using a pasta roller it should be used down to the second last setting.
Place a spoonful of mixture spaced evenly along one side lengthwise.
Use warm water and a brush and brush between each mound of filling. Fold over the other half of the dough and press out the air with your fingers.
Use a pastry roller with a fluted edge cut the ravioli into equal sizes.
Place the cut ravioli onto a lightly floured baking sheet and refrigerate until ready to use. In a saucepan, heat the olive oil and cook the diced vegetables just until tender crisp.
Cook the ravioli in a large pot of boiling salted water until it is al dente, about 5 minutes. While the pasta is cooking add the beef broth to the pot with the vegetables and bring to a boil.

Keep warm. In separate serving bowls, add a scoop of the vegetables, and a scoop or two of the hot broth. Divide the ravioli up between the bowls, using 4 to 5 per bowl.
Push the ravioli into the broth to absorb some of the broth.
Garnish the bowls with the fresh parsley and offer the grated cheese at the table.

Adam and Eve Martini

Ingredients    
50ml Vodka   
50ml funkin PRO Green Apple   
25ml Hibiscus Syrup     
Dash Apple Juice   

Glass       
Martini       

Garnish           
Apple Slice

How to make Royal Icing

How to make Royal Icing  

 The traditional way to make Royal Icing is to beat egg whites and lemon juice together, adding the powdered sugar until the mixture holds stiff peaks. With modern concerns about salmonella from raw eggs, you can either use powdered egg whites or heat the egg whites first to kill any bacteria. With the heating method, mix the egg white and lemon juice with a third of the sugar, heat in a microwave until the mixture's temperature is 160°F.
coconut macaroons
Then remove from microwave, and beat in the remaining sugar until stiff peaks form. Using the powdered egg whites method, combine 1 Tbsp egg white powder with 2 Tbsp water. Proceed as you would otherwise. (Raw egg white alternatives from the 2006 Joy of Cooking)  If the icing is too runny, add more powdered sugar until you get the desired consistency. Fill a piping bag with the icing to pipe out into different shapes. (Or use a plastic sandwich bag, with the tip of one corner of the bag cut off.) Keep the icing covered while you work with it or it will dry out.

Easy Cupcake Recipe

Ingredients 
2 1/4 cups all purpose flour
1 1/3 cups sugar
3 teaspoons baking powder
1/2 teaspoon salt
1/2 cup shortening
1 cup milk
1 teaspoon vanilla
2 large eggs  

How to make Easy Cupcake

1.Preheat oven to 350 degrees.  Line cupcake pans with paper liners. 

2.Combine flour, sugar, baking powder, and salt in a large mixing bowl. 

3.Add shortening, milk, and vanilla.  Beat for 1 minute on medium speed.  Scrape side of bowl with a spatula.  Add eggs to the mixture.  Beat for 1 minute on medium speed.  Scrape bowl again.  Beat on high speed for 1 minute 30 seconds until well mixed. 

4.Spoon cupcake batter into paper liners until 1/2 to 2/3 full. 

5.Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean. 

6.Cool 5 minutes in pans then remove and place on wire racks to cool completely. 

Once cupcakes are completely cooled, frost with your favorite frosting recipe or decorate as you desire.

Top 5 Cocktail Recipes in UK

1. Raspberry Resurrection

 Ingredients     
50ml Spiced Rum   
x1 Funkin Raspberry Mojito   

Glass       
Tall Glass          
Garnish           
Raspberry & Lemon Wedge
BBQ

2.Wedded Bliss

 Ingredients      
13.5ml Cognac   
12.5ml Bourbon or Rye   
50ml Funkin William Pear Fruit Puree   
25ml Cloudy Apply Juice   
12.5ml Funkin Pure Pour Lemon   
3 drops Syrup de Violet (if available)   

Glass         
Rocks Glass



3. Royal Wedding Bliss 

Ingredients    
1 Funkin Strawberry Daiquiri Cocktail Mixer  
25ml Amaretto   
Splash of Prosecco or Champagne   

Glass       
Champagne Flute

4.Cosmopolitan 

Ingredients    
40ml Vodka   
20ml Triple Sec   
25ml Funkin Pure Pour Lime   
80ml Cranberry Juice   
5ml Funkin Sugar Cane Syrup   

Glass         Martini Glass       
Garnish       Flamed Orange Peel
turkey salad
5.Mojito 

Ingredients    
40ml White Rum   
25ml Funkin Lime Fruit Puree   
15-20 slapped Mint Leaves   
15ml Funkin Sugar Cane Syrup   
Crushed Ice   
Glass         High Ball Glass       
Garnish       Mint Sprigs

Shahi Tukda Recipe

Ingredients

1/4 cup fresh cream
4 tblsp sugar
1 tsp green cardamom (chhoti elaichi) powder
100 gms khoya
1 tblsp sunflower seeds (chironji)
2 cup milk
2 strands saffron
Pure ghee for frying
Few drops of kewra and rose (gulab) essence
1 handful cashewnut (kaju) chopped
6 slices bread
blondies
for garnish:
3 silver foil
few rose (gulab) petals 

How to make shahi tukda

Cut each bread slice into two.   

Fry the bread pieces in ghee till golden brown.   

Assemble the fried breads on a plate.   

Heat up milk, add the sugar and saffron and a few drops of essence.   

Pour over the bread slices.   
london
Allow the bread to soak up the milk, then assemble the bread pieces on a decorative plate.  

Heat up two teaspoon of ghee and lightly fry the crushed mawa, cardamom powder and two teaspoons of sugar.   

Spread the mawa layer over the soaked bread pieces.   

Mix in essence to the cream.   

Cover the mawa with a cream layer and decorate with silver foil, cut cashewnut, chironji and rose petals.   

Serve warm or cold as you like.

Methiwala Chawal Recipe

Ingredients

1 medium bunch fenugreek leaves (methi)
2 cup rice
1 tsp red chilli (lal mirch) powder
2 tsp coriander powder 1 tsp. turmeric (haldi) powder
1 1/2 tsp cumin seeds
1 tomato
4 cup water
7 tblsp oil
Salt (namak) to taste  

How to make methiwala chawal  
Clean, wash and cut the fenugreek leaves.    

Wash and cut the tomato.    

Wash the rice and then soak in water for about twenty minutes.    

Heat up oil, mix in the cumin seeds and the fenugreek leaves and fry for about five minutes.    

Mix in the finely cut tomato, red chili powder, coriander powder, turmeric powder and fry till the tomato is soft and the oil separates.    

Finally, mix in rice, salt and four cup of water.    

Stir fry on a high flame heat up till the first boil and then let it simmer (boil slowly at low temperature) till the rice is done.    

Serve hot.

Potato Dahi Wada Recipe

Ingredients   
Green chillies chopped as per taste
3 tbsp chopped corriander leaves
6 potato
1 1/2 tsp garam masala powder
2 tsp jeera powder
salt to taste
4 bread slices
1/2 tsp black salt
1 tsp chat masala powder
1/2 kg curd
2 tsp red chilli powder
oil to fry  

How to make potato dahi wada

Boil and mash the potatoes.    

Spice up with salt,1 tsp red chilli, 1tsp jeera powder,1tsp garam masla,1 tsp chaat masala powder, 2 tblsp green corriander leaves, green chilles and mix well.    

Take the bread slices and cut them in a round shape, with a help of a mould.    

Apply little water on the round bread slices, just enough water to let the potato mixture to stick to the bread slices.    

Take approximately 2 tblsp potato mixture and spread on the round slices evenly.    

Make it smooth.    

Heat up up the oil for frying and fry the rounds till golden brown.    

Take off on a paper towel to get off excess oil.    

Let them cool.    

Mean while cream the curds and spice up it with common salt and black salt.    

When the rounds are cool assemble them in a dish and pour out the curd on it.    

Spice up it with red chilli, jeera powder, garam masala ,corriander leaves and green chillies.    

Serve with sweet tarmarind chutney

Spicy Coconut Custard 'Vattalappam' Recipe

Ingredients      

250 g/8 oz dark palm sugar (jaggery)    
6 eggs    
1/4 teaspoon ground cloves 
250 ml/8 fl oz/1 cup canned coconut milk    
375 ml/12 fl oz can evaporated milk    
1 teaspoon ground cardamom    
1 teaspoon freshly grated nutmeg    
2 tablespoons rose water or 1/4 teaspoon rose essence 

How to cook Spicy Coconut Custard 'Vattalappam'
Chop palm sugar into small pieces and put into a small heavy saucepan with 200 ml (7 fl oz) water. Dissolve over low heat, allow to cool. Beat eggs until well mixed but not frothy, add palm sugar and coconut milk diluted with 125 ml (4 fl oz) water. Strain this mixture through a fine strainer into a large jug. Stir in evaporated milk, spices and rose water or essence. 

Pour into individual custard cups placed in a baking dish. Add hot water to come half way up sides of cups and bake at 120 degrees C (260 degrees F) until set, about 1 1/4 hours.
Cool and chill. 

Note: Instead of individual servings, the custard may be cooked in one large dish, allowing extra baking time, but do not be tempted to raise heat to more than moderately slow, as this will cause the custard to curdle.

Black Rice Dessert Recipe

It's called "Bubur Pulut Hitam" in Indonesia

Ingredients      

240 g Black glutinous rice (washed & drained)  
60 g White glutinous rice (pulut) (washed & drained)  
7 c Water  
1/2 c Thick cocnut milk     
2 Pandan leaves, knotted  
1/2 c Sugar  
Pinch of salt  
1/2 T Tapioca flour or cornflour Combined with 2 Tbs water to Form a paste  
Pinch of salt

How to make Black Rice Dessert Recipe
Put rice in pot with water and pandan leaves and bring to a boil. Reduce heat to low, remove pandan leaves and simmer for 45 minutes until liquid is thick.
chocolate
Add sugar and simmer for 10 minutes.

Add salt and thickening.
USA
Remove from heat.

Cup Cakes 'Kue Mangkok' Recipe

Ingredients      

350 grams rice flour    
some water    
150 grams all purpose flour    
200 grams fermented cassava / tapioca (tape singkong)    
400 grams sugar    
200 cc warm water    
2 Tsp baking soda    
250 cc club soda    
1 Tsp vanilla    
food coloring (your choice of 3 or 4 colors)    
salt to taste 

How to cook Cup Cakes Recipe
Add enough water to the rice flour so that its weight increases to 500 grams. 
Add the all purpose flour to the rice flour mixture and stir well. Add the fermented tapioca and sugar. Mix well. Add the warm water and work the dough for about 10 minutes.
-Add the baking soda, the club soda and vanilla. Mix until everything is evenly distributed. Finally, add the food coloring and blend until smooth. 

Warm the cup molds for about 5 minutes and fill it for about 4/5 full. Put in a steamer with the water already at a rolling boil. Steam for about 20 minutes.  

Chocolate Peanut Butter Cupcake Recipe

Ingredients  

 2 1/4 cups all purpose flour 
1 1/2 cups sugar
1/2 cup creamy peanut butter
3 1/2 teaspoon baking powder
1 teaspoon salt
1/8 teaspoon baking soda
3 tablespoons baking cocoa
1 1/4 cups 2% milk
1 teaspoon vanilla
3 large eggs

How to make  Chocolate Peanut Butter Cupcake Recipe
Preheat oven to 350 degrees.  If desired, line cupcake pans with paper liners.  You may also spray cupcake pas with a butter and flour combination spray that can be found in your local grocery store. 

Combine all ingredients in a large mixing bowl.  Mix at low speed for 30 seconds while scraping bowl.  Mix at high speed for 3 minutes, scraping bowl every minute. 

Spoon cupcake batter into liners until they are 1/2 to 2/3 full.  You should have enough batter for 24-36 cupcakes. 

Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean. 

Cool 10 minutes in pans then move to wire rack to cool completely. 

Frost your peanut butter and chocolate cupcakes any way you want.  You could even try just spreading extra peanut butter as your frosting.

Zuppa di Cozze Recipe

Ingredients

3 Tbs. Olive Oil
1 Medium Onion, Chopped
2 Stalks of Celery, Chopped
3-4 Cloves of Garlic, Minced
1 (14 oz.) Can Chopped Tomatoes 
1/2 Cup Dry White Wine
1 Cup Water
Salt & Pepper to Taste 
3 Pounds Mussels, Scrubbed with Beards Removed
1/4 Cup Chopped Fresh Parsley

How to cook Zuppa di Cozze
1.Heat the oil in a large saucepan and saute the onion, celery and garlic until translucent. Add the tomatoes, salt and pepper and cook 5-10 minutes or until the sauce begins to thicken.

2.Add the wine and cook an additional 10 minutes, adding as much water as needed if the sauce bevomes too thick.

3.Add the cleaned, drained mussels, cover, and cook until the shells open, which should be about 5 additional minutes. Add the parsley just before serving.

4.You can serve this dish on grilled garlic bread, spooning the juices over the bread in a shallow bowl, or serve with a good crusty bread on the side.

Arancini Recipe

Prep Time: 30 mins  
Cook Time: 20 mins   

Ingredients

1 Recipe Basic Risotto Parmesan Left To Cool For At Least 4 Hours
2 oz. Mozzarella Cheese Cut Into 1/2 Inch Dice
2 Cups Seasoned Bread Crumbs 
1 Piece Cooked Ham, Cut Into 1/2 Inch Dice
Oil For Frying

How to cook Arancini
1.Take a small handful of rice about 2 Tablespoons full in your hands and shape into a shallow cup.

2.Place in the cup, a piece of mozzarella and ham. Enclose the rice around the cheese, and roll into a round ball.

3.Roll the rice ball in bread crumbs and set aside. Continue in this manner until all the rice has been used.

4.Heat the oil in a large pot or deep fryer until a frying thermometer registers 375 degrees F.

5.Carefully slip 5-6 balls into the hot oil at a time, and fry until golden brown.

6.Drain on absorbent towels, and keep warm until you are ready to serve.

Berry Almond Crumble Recipe

Ingredients   

Filling:   
8 cups mixed fresh berries: blueberries, raspberries, blackberries, strawberries  
1 Tbsp quick-cooking tapioca  
2 to 3 Tbsp granulated sugar, depending upon sweetness of berries  
1/2 teaspoon finely grated lemon zest

Crumble Topping:   
1 3/4 cups all-purpose flour  
1/3 cup dark brown sugar  
1/3 cup granulated sugar  
A pinch of salt  
1/2 cup melted butter   1 teaspoon ground cinnamon   
1/2 teaspoon ground ginger     
1/2 cup finely chopped almonds.
 

How to Cook Berry Almond Crumble

1 Preheat oven to 350°F. In a large bowl put berries and mix with tapioca, sugar and lemon zest. (Without tapioca, crumble will be very runny.) Set aside.

2 Make the topping by whisking together the flour, sugars, spices and salt in a large bowl. Stir in the melted butter and almonds until coarse crumbs form.

3 Pour the filling into a 9-inch square or round pan (do not grease first). Using your fingers, form topping mixture into 1/4-inch to 1/2-inch crumbs and spread over cake. Bake until filling bubbles and topping is light golden, about 45-55 minutes. Let cool at least half an hour.
Serve warm.
source

Also Read :

Blondies recipe 

Pumpkin cookies recipe

Healthy Snack Tips for our kids

Snacks are important part of a growing childʼs diet. Healthy snacks give children extra calorie and nutrients between meals and offer an opportunity to add a few more vegetables and fruits to their diet. Sometimes you just need a few new ideas.

List of Tips For Creating A Healthy Lunchbox For Your Child  

       
-Get rid of unhealthy snacks that can derail your child’s goals. 

-Try some kiwi for a tasty green snack!
  
-Cashews, almonds, walnuts, pecans, and peanuts have heart healthy oil. It makes a great after school snack. One ounce if nuts is equal to one serving of meat.   

-Set out a bowl of veggies with a low fat dip for healthy kid snacking.   

-Keep the total calories down by choosing baked chips instead of regular potato chips   

Snack on dried fruits such as apricots, figs or raisins.   

-If your child isn’t hungry at dinner, you may need to move snack time to at least 2 hours prior to the evening meal.   

-Wash fruit the night before so they’ll be ready for a healthy afternoon snacks.   

-Skip the chips at snack time and serve celery with peanut butter.   

-Think of snack time as mini meals rather than "junk food" time.   

-Avoid foods that have sugar or high fructose sugar as the first ingredient.   

-Bring healthy snacks like fruit cups, raisins, celery with peanut butter, low fat cheese and crackers or trail mix in baggies.   

-Limit the amount of processed ready to-eat-snacks you buy (such as potato chips or cookies).   

-Pack mini carrots for your child’s snack today.   

-For chocolate lovers, eat antioxidant-rich, heart-healthy, organic dark chocolate   

-Children need a healthy snack between meals.   

-Snacking is the opportunity to add more servings of healthy foods from the food groups   

-Make snack kabobs. Put cubes of low-fat cheese and grapes on pretzel sticks.     Limit the amount of added sugar in your child’s diet.   

-Banana Split: Top a banana with low-fat vanilla and strawberry frozen yogurt. Sprinkle with your favorite whole-grain cereal.   

-Microwave a small baked potato. Top with reduced-fat cheddar cheese and salsa.   

-Limit the availability of high-calorie, high-sugar, high-fat foods that have little if any nutrients.   

-Spread mustard on a flour tortilla. Top with a slice of turkey or ham, low-fat cheese and lettuce. Then roll it up.   

-Peel a banana and dip it in yogurt. Roll in crushed cereal and freeze.   

-Mix together ready-to-eat cereal, dried fruit and nuts in a sandwich bag for an on-the-go snack.   

-Spread celery sticks with peanut butter or low-fat cream cheese. Top with raisins.   

-Stuff a whole-grain pita pocket with ricotta cheese and Granny Smith apple slices. Add a dash of cinnamon.   

-Smear a scoop of frozen yogurt on two graham crackers and add sliced banana to make a yummy sandwich.   

-Top low-fat vanilla yogurt with crunchy granola and sprinkle with blueberries.   

-Spread peanut butter on apple slices.

Safety Food Tips for our family

Food safety means keeping our food free from bacteria and other germs that can make us very ill.  

Unfortunately, there is still a knowledge gap about food-borne illness. Many parents believe that food poisoning only occurs shortly after eating. The real truth is that symptoms can occur as early as two hours after eating to a few days after exposure.  

So it is can be difficult to determine the source of food poisoning, it could have been something you ate out or at home.


Avoid Common Food Safety Mistakes To keep your family healthy and safe from germ free foods avoid the most common mistakes and follow these recommendations:   

-Whether you are eating at home or in a restaurant, make sure your food is cooked thoroughly.  Avoid raw eggs and rare meat.  Food cooked at the proper temperature will kill any bacteria  

-Don't leave food sitting on the stove or counter.  Label them with date and store them right away.  Store food at the proper temperatures.    

-Don't leave food out for 2 hours or more.  If food is left out because of a party or some other event, follow the 2 hour rule and throw the food away.
   
-Don't let your family get sick because of a faulty refrigerator.  Check your refrigerator routinely to make sure they are set at 40 degrees F and your freezer at 0 degrees F.    

-Most people do not wash their hands long enough.

-Wash your hands vigorously for 20 seconds before and after touching or eating food.  

-Check the expiration date on cans and packaged foods.  Throw them out if they are expired.  

-Fruits and vegetables can be a source of bacteria. Wash your fruits and vegetables well.  Use a vegetable scrubber if you have one.  It is hard to know how many people touched the produce before you bought it.

Also Read :
Healthy foods during pregnancy
Healthy snack tips for our kids

6 Healthy Foods during pregnancy

During pregnancy, for example, you’ll need protein and calcium for your baby’s tissues and bones. You’ll also need extra folic acid to protect against neural tube birth defects, as well as more iron to help red blood cells carry oxygen to your baby. 
 
Get off to a good start with these pregnancy super foods.
Whole grains  
Enriched, whole-grain breads and cereals are fortified with folic acid and iron and have more fiber than white bread and rice. Work whole grains into your day: oatmeal for breakfast, a sandwich on whole-grain bread at lunch, and whole-wheat pasta or brown rice for dinner. 

Beans  
Add black beans, white beans, pinto beans, lentils, black-eyed peas, and kidney, garbanzo, or soy beans to your diet. Try them in chili and soups, salads, and pasta dishes. Besides providing protein and fiber, they are also good sources of key nutrients, such as iron, folate, calcium, and zinc. 

Salmon  
Omega-3 fatty acids are good for your baby's brain and eyes, and salmon is a great source. Plus it provides protein and B vitamins. Salmon is also relatively low in mercury compared to other fish. Try it grilled, broiled, or on a salad. You can safely eat up to 12 ounces of low-mercury fish, such as salmon, per week. 

Eggs  
Eggs are versatile and a good source of protein that provides amino acids you and your baby need. They contain more than a dozen vitamins and minerals, including choline, which is good for baby's brain development. However, be sure not to eat undercooked or raw eggs.

Berries  

Blueberries, raspberries, and blackberries are delicious snacks and taste great in pancakes and on top of cereal. Berries are packed with vitamin C, potassium, folate, and fiber.

Low-fat yogurt  
One cup of plain, low-fat yogurt has more calcium than milk, is high in protein, and doesn’t have the added sugar of flavored yogurts. Dress it up with fruit or crunchy, whole-grain cereal.

BBQ Pork Ribs

Ingredients
10  tablespoons chili powder
1/2  cup light brown sugar
6  tablespoons minced garlic
2  tablespoons coarse salt
2  racks (2-1/2-lbs. each) pork spare ribs
3  tablespoons olive oil plus additional for brushing
2  large onions, chopped
2  cups ketchup
2  cups strong coffee
1/3  cup apple-cider vinegar
1  recipe Confetti Coleslaw

Directions :
1.Whisk together 4 tablespoons chili powder, 1/4 cup sugar, 2 tablespoons garlic, and the salt in a small bowl for dry rub.

2. Preheat oven to 350 degree F. Rinse and pat pork dry and place in 2 lightly oiled large baking pans. Rub pork all over with dry rub and cook in upper and lower third of oven until meat is slightly pink, about 30 minutes, depending on thickness.

3. Meanwhile, heat 3 tablespoons oil in a large saucepan over moderately high heat until hot but not smoking and cook onion, stirring, until softened, about 8 minutes. Add remaining 6 tablespoons chili powder and 4 tablespoons garlic; cook, stirring, 1 minute. Stir in ketchup, coffee, vinegar, and remaining 1/4 cup sugar; simmer, stirring occasionally, until reduced to 4 cups, about 40 minutes. Remove pan from heat, transfer 2 cups sauce to a bowl for basting and place remaining sauce in a small bowl for serving on side.

4. Preheat grill. Brush top of ribs with some of barbecue sauce and place sauce side down on a lightly oiled rack; cook over moderately high heat, turning once and basting remaining side with sauce, until browned and cooked through, about 10 minutes. Transfer ribs with tongs to a platter and let stand 10 minutes. Separate ribs by cutting between the bones with a sharp knife and serve with Confetti Coleslaw and remaining sauce on side. Makes 8 servings.

Choc Hazelnut Meringue Cake

Ingredients 
Melted butter, to grease  
125g butter, chopped  
100g dark cooking chocolate, coarsely chopped  
2 eggs, lightly whisked  
100g (1/2 cup) caster sugar  
75g (1/2 cup) self-raising flour  
55g (1/2 cup) hazelnut meal  
2 tbs cocoa powder, sifted  
125ml (1/2 cup) thickened cream  
100g (1/3 cup) chocolate hazelnut spread
 
Chocolate meringue      
3 egg whites  
155g (3/4 cup) caster sugar 
 100g dark cooking chocolate, melted


Method :
Preheat oven to 160°C. Brush a 22cm (base measurement) springform pan with melted butter. Line the base and side with non-stick baking paper.

 Place the butter and chocolate in a heatproof bowl over a saucepan half-filled with simmering water (make sure the bowl doesn't touch the water). Use a metal spoon to stir occasionally until the chocolate melts and the mixture is smooth. Set aside for 5 minutes to cool slightly.

Whisk the egg into the chocolate mixture. Add the sugar, flour, hazelnut meal and cocoa powder and stir until well combined. Pour the mixture into the prepared pan. Bake for 35 minutes or until a skewer inserted into the centre comes out clean.

Meanwhile, to make the chocolate meringue, use an electric beater to beat the egg whites in a clean, dry bowl until firm peaks form. Gradually add the sugar, 1 tablespoon at a time, beating constantly until the sugar dissolves and the mixture is thick and glossy.

Increase oven temperature to 200°C. Divide the meringue in half. Fold half the melted chocolate through half the meringue to create a swirled effect. Spoon on top of the cake. Repeat with the remaining melted chocolate and meringue. Bake for 8-10 minutes or until the meringue is firm. Step 6  Stir the cream and chocolate hazelnut spread in a small saucepan over low heat for 2-3 minutes or until smooth. Set aside for 5 minutes to cool and thicken slightly. Drizzle over the cake.

Nasi Goreng (Fried Rice)

Nasi Goreng  
The famous Indonesian fried rice. original made from leftover rice and eaten as a breakfast dish.  Now more usual server for lunch or as the basis of a larger evening meal, for example with a rijsttafel. It is very easy to make and won't take more than 20 minutes to prepare.

Ingredients :
350 gr. Long Grain Rice
2 Tbs. Vegetable Oil
3 Eggs
1 Onion
2 Green Chillis, Sambal Ulek or Sambal Badjak.
1 Garlic Clove
1 Leek
1 teaspoon Ground Coriander
1 teaspoon Ground Cumin 250 gr. Chicken meat 250 gr. Shelled Prawns 3 Tbs. Kecap Manis


Preparation: 
This dish is best made from cold leftover rice, but you can cook a fresh batch and leave it to cool for at least 4 hours. Beat the eggs and make into a omelette, slice into strips and set aside. Heat the oil in a wok or large frying pan. Add the chopped onion, leek, garlic and chillis. Fry until the onion is soft. Add the Coriander and Cumin. Slice Chicken into strips and add with the prawns to the onion mixture and cook, stirring occasionally until they are well mixed. Add the rice, soya sauce and omelet strips and cook for a further 5 minutes.Decorate with some of the leftover leek and serve hot. Enjoy.

Carrot-Pineapple Smoothie

Ingredients
3/4 cup chopped fresh pineapple
1/2 cup ice
1/3 cup fresh orange juice
1/4 cup chopped carrot
1/2 banana

Directions
Place the pineapple, ice, orange juice, carrot, and banana in a blender.
Blend until smooth and frothy.

Banana 'Cashew Smoothie'

Ingredients
1/4 cup raw unsalted cashews
1 cup ice
1/2 banana
1 tablespoon pure maple syrup

Directions
Place ½ cup water and the cashews in a blender.

Cover and refrigerate until the cashews have softened, at least 6 hours (and up to overnight).

Add the ice, banana, and maple syrup. Blend until smooth and frothy.

Salmon with Sweet Chili Glaze

Ingredients
4 6-ounce pieces skinless salmon fillet
2 tablespoons olive oil
1 tablespoon brown sugar
1 1/2 teaspoons ground ancho chili pepper
kosher salt and black pepper
4 small summer squash (about 1½ pounds), thinly sliced
2 scallions, thinly sliced

Directions
Heat oven to 400º F. Place the salmon on a rimmed baking sheet and drizzle with 1 tablespoon of the oil.

Rub the salmon with the brown sugar, ancho chili, and ½ teaspoon salt. Roast until opaque, 12 to 15 minutes.

Meanwhile, heat the remaining tablespoon of the oil in a large skillet over medium-high heat.

Add the squash, ½ teaspoon salt, and ¼ teaspoon pepper and cook, tossing frequently, until just tender, 5 to 7 minutes; fold in the scallions. Serve with the fish.

Peking Duck Recipe

Beijing's most famous dish, Peking Duck is traditionally served with Mandarin pancakes, and green onions for brushing on the hoisin sauce.
Note: If you don't live near a cool, windy place another option is to dry the duck in an unheated room with a fan blowing on it.

Prep Time: 10 hours, 10 minutes
Cook Time: 1 hour, 10 minutes
Total Time: 11 hours, 20 minutes

Ingredients:
One 5 to 6 pound duck
8 cups water
1 slice ginger
1 scallion, cut into halves
3 tablespoons honey
1 tablespoon white vinegar
1 tablespoon sherry
1 1/2 tablespoons cornstarch, dissolved in 3 tablespoons water
Scallions for garnish

Preparation:
Clean duck. Wipe dry and tie string around neck. Hang duck in cool, windy place 4 hours. Fill large wok with water. Bring to boil. Add ginger, scallion, honey, vinegar, and sherry. Bring to boil. Pour in dissolved cornstarch. Stir constantly. Place duck in large strainer above larger bowl. Scoop boiling mixture all over duck for about 10 minutes. Hang duck again in cool, windy place for 6 hours until thoroughly dry.

Place duck breast side up on a greased rack in oven preheated to 350 degrees. Set a pan filled with 2 inches of water in bottom of oven. (This is for drippings). Roast 30 minutes. Turn duck and roast 30 minutes more. Turn breast side up again. Roast 10 minutes more. Use sharp knife to cut off crispy skin. Serve meat and skin immediately on a prewarmed dish. The duck is eaten hot with hoisin sauce rolled in Mandarin Crepes. Garnish with scallion flowerets. Serves 4 to 6.

Tuna Noodle Casserole with Asparagus

Ingredients
1 stick (1/2 cup) unsalted butter, plus more for the baking dish
12 ounces wide egg noodles
1 pound (1 bunch) asparagus, trimmed and cut into 1-inch pieces
1 cup frozen peas
1 cup panko bread crumbs
kosher salt and black pepper
1/2 small onion, finely chopped
1/3 cup all-purpose flour
5 cups whole milk
8 ounces Cheddar, grated (about 2 cups)
2 5-ounce cans tuna, drained
1 tablespoon chopped fresh tarragon or 1 teaspoon dried tarragon

Directions

-Heat oven to 375° F. Butter a 9-by-13-inch baking dish. Cook the noodles according to the package directions, adding the asparagus and peas 2 minutes before the noodles are done. Drain and return to the pot.

-Melt the butter in a large saucepan over medium heat. Transfer 2 tablespoons of the butter to a small bowl, add the bread crumbs and ¼ teaspoon each salt and pepper, and toss to combine; set aside.

-Cook the onion in the remaining butter in the saucepan, stirring often, until softened, 3 to 5 minutes. Add the flour and cook, whisking, for 1 minute (do not let darken). Gradually whisk in the milk; season with 1½ teaspoons salt and ¼ teaspoon pepper. Bring to a boil, reduce heat, and simmer, whisking occasionally, until thickened, 5 to 7 minutes.

-Remove the flour sauce from heat, add the Cheddar, and stir until melted. Add to the drained pasta, along with the tuna and tarragon; toss gently to combine. Transfer the mixture to the prepared baking dish and sprinkle with the bread crumbs. Bake until browned and bubbly, 30 to 40 minutes. Let cool for 5 minutes before serving.

Carrot Salad with Apples

Ingredients
Carrots - 300 Gram
Apples - 2 Pcs
Sugar - 1 tbsp. spoon
Lemon juice - 1 teaspoon
Salt - to taste
Vegetable oil - 1 tbsp. spoon
Parsley - to taste

Method of cooking
Grate raw carrots on a grater with large holes or chop fine julienne. Put the carrots in a bowl. Cut the apples into cubes, put in a bowl and sprinkle with lemon juice - this will prevent darkening of the apples. Add salt and sugar, season with vegetable oil. Stir well and garnish with parsley.

Sour Cream Cake

Ingredients
Sour cream - 1 cup (plus 1 cup for cream)
Flour - 3 cups
Sugar - 3/4 cup (plus 1/2 cup for cream)
Baking soda - 1/4 teaspoon
Salt - 1/4 teaspoon
Vanilla Sugar - 1/3 teaspoon (for cream)

Method of cooking
Preheat oven to 230-240 degrees. Lubricate baking sheet with vegetable oil. Stir in a large bowl cream, sugar and salt. Pour the flour and baking soda, mix the dough. Divide the finished dough into 4 equal parts. From every part roll out a circle. Put the cakes on the prepared baking sheet. Bake for 10-15 minutes. Meanwhile, prepare the cream.

Whip up cream with sugar and vanilla sugar. Put one cake on a large platter, brush with cream, cover with second cake on top, brush it with cream, etc. Fourth cake grind to the consistency of crumbs and sprinkle them the third cake, generously lubricated with cream. Decorate cake as desired and refrigerate for 3-4 hours. When the cake is impregnated with a cream, it becomes a very gentle and soft.

Cheese Roll Recipe

Ingredients :
Cottage cheese - 200 grams (plus 200g of stuffing)
Eggs - 3 Units Sugar - 0.5 cups (plus 0.5-1 cup of stuffing)
baking powder - 1 teaspoon
Starch - 4 tablespoon
flour - 2 tablespoon
Vanilla - The taste heavy cream - 100 grams (stuffing)
small lemon - 1 Pcs (stuffing)
Gelatin - 1-2 teaspoon (stuffing)

Method of cooking
Preheat oven to 180 degrees. Cover baking sheet with parchment paper. Pour the gelatin with cold boiled water at the rate of 3 tablespoons water 1 teaspoon gelatin and soak. If desired, pre-wipe curd through a sieve. Put the cheese in a bowl, add egg yolks, flour, starch, baking powder and vanilla. Stir. In another bowl, beat whites with the sugar to a froth. Add to a lot of cottage cheese 1/3 beaten egg whites and mix. Gradually add the remaining whites. Put the dough on the prepared baking a layer of 1 cm Bake until done.

Get the cake from the oven and roll in the roll with the parchment paper, then let cool completely. A bowl of gelatin placed in a large bowl with hot water and stir to dissolve gelatin. Whip cream with sugar until foam consistency. Mix cottage cheese with finely grated lemon zest, lemon juice and gelatin. Carefully add the whipped cream and mix well. Expand the cooled cake, remove paper and grease the curd over the surface. Refrigerate until the filling hardens. Minimize the cake in the loaf, wrap in plastic wrap or parchment paper and place in refrigerator until solidification.

Vegetarian Biscuits Recipe

Ingredients
Flour - 3 cups
Starch - 1 cup
Vegetable oil - 150 ml
Pinch of salt - 1
Baking powder - 1 teaspoon
Sugar - 1 cup
Water - 150 ml
Vanilla or vanilla sugar - to taste

Method of cooking
Sift the flour into a bowl, add baking powder. Pour the sifted starch and add vegetable oil. Stir until smooth. You should get a sticky mass. Dissolve sugar, salt and vanilla in water, add to batter. The dough should be soft. Roll out the dough thickness of 0.5-1 cm. With using molds, cut cookies out of dough. Place on baking sheet and bake at 180-200 degrees for 13-15 minutes until light golden brown.

Courgette Salad Recipe

Ingredients
Courgette - 1 piece
Apple - 1 piece
Cucumbers - 2 Pcs
Bunch of green onions - 1 piece
Bunch dill - 1 piece
Vegetable oil, sour cream or mayonnaise - to taste

How to cook Courgette Salad Clear the courgettes and cut into fine strips. Put into a bowl, a little salt and let stand for 10-15 minutes. Clear apple and cut into the same as courgettes. The same cut cucumbers. If cucumbers have a bitter peel, it is also better to cut. Cut the green onions and dill. Drain off the resulting courgettes juice, add the onion, fennel, cucumber, apple and vegetable oil (sour cream or mayonnaise). Gently stir.

Also Read :

Carrot salad with apples

Egg salad sandwich

Classic Beef Pot Roast

Ingredients
1 teaspoon olive oil
1 (3-pound) boneless chuck roast, trimmed
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper 
1 cup dry red wine
4 thyme sprigs
2 cups coarsely chopped onion
3 garlic cloves, chopped 1 (14-ounce) can fat-free, less-sodium beef broth
1 bay leaf
4 large carrots, peeled and cut diagonally into 1-inch pieces
2 pounds Yukon gold potatoes, peeled and cut into 2-inch pieces
Fresh thyme leaves (optional)


How to cook Classic Beef Pot Roast
Preheat oven to 350º

Heat olive oil in a large Dutch oven over medium-high heat. Sprinkle chuck roast with salt and pepper. Add roast to pan; cook 5 minutes, turning to brown on all sides. Remove roast from pan. Add onion to pan; sauté 8 minutes or until tender.

Return browned roast to pan. Add the red wine, thyme sprigs, chopped garlic, beef broth, and bay leaf to pan; bring to a simmer. Cover pan and bake at 350° for 1 1/2 hours or until the roast is almost tender.

Add carrots and potatoes to pan. Cover and bake an additional 1 hour or until vegetables are tender. Remove thyme sprigs and bay leaf from pan; discard. Shred meat with 2 forks. Serve roast with vegetable mixture and cooking liquid. Garnish with thyme leaves, if desired.

Also Read :

Bisquick apple coffee cake recipe 

Oatmeal chocolate chip cookie recipe 

Champagne Limoncello Cocktails

Ingredients
8 (3 x 1/2-inch) lemon rind strips
8 tablespoons Limoncello (lemon-flavored liqueur)
4 teaspoons fresh lemon juice
1 (750-milliliter) bottle brut Champagne, chilled

How to make Champagne Limoncello Cocktails
Roll up each strip of lemon rind; place 1 into each of 8 Champagne flutes. Add 1 tablespoon liqueur and 1/2 teaspoon juice to each glass. Divide Champagne evenly among glasses.
Serve immediately.

Also Read :

Caramel Sauce Recipe 

Boston brown bread recipe 

Easy Peach Cobbler

Ingredients
1/2 cup unsalted butter
1 cup all-purpose flour
2 cups sugar,
1 tablespoon baking powder
Pinch of salt
1 cup milk
4 cups fresh peach slices
1 tablespoon lemon juice
Ground cinnamon or nutmeg (optional)

How to make Easy Peach Cobbler
Melt butter in a 13- x 9-inch baking dish.

Combine flour, 1 cup sugar, baking powder, and salt; add milk, stirring just until dry ingredients are moistened. Pour batter over butter (do not stir).

Bring remaining 1 cup sugar, peach slices, and lemon juice to a boil over high heat, stirring constantly; pour over batter (do not stir). Sprinkle with cinnamon, if desired.

Bake at 375° for 40 to 45 minutes or until golden brown.
Serve cobbler warm or cool.

Also Read :
Colcannon cakes recipe 
Jalapeno biscuits recipe

Orange Honey Butter Chicken

Orange Honey Butter Chicken

Ingredients

8 Skinless, Boneless Chicken Thighs
1 cup(s) Butter
1 Onion, minced
1 cup(s) Honey
1 cup(s) Fresh Orange Juice (from 4 Navel Oranges)
2 tbsp Dijon Mustard
2 tsp Crushed Rosemary

How to Cook Orange Honey Butter Chicken
1.Preheat the oven to 400 degrees F.
2.Sprinkle salt, garlic powder and flour over each chicken thigh.
3.In a casserole or baking dish, put butter and minced onion. Heat in a microwave until butter is melted. Then put chicken thighs into the casserole and coat them well. Bake for 20 minutes.
4.In the meantime, in a bowl, combine honey, orange juice, Dijon mustard and crushed rosemary. Mix well.
5.After 20 minutes, take casserole (baking dish) out of the oven and spread orange honey sauce over chicken thighs. Place the casserole back into the oven and bake for another 20-25 minutes. (Spread the sauce occasionally until sauce is gone)
*Cooking time : 45 mins

Also Read :
Fish Tacos Recipe 
Crab Fondue Recipe