Ruthie and Connie

Good Cooking is Not Just Tasty…

New discoveries by biomedical Science have relieved that the development of cooking is actually much more important to the development of the human race than ever previously thought.

Previously it was assumed that our very human habit of cooking our food was only useful to allow us to eat a broader range of foods more easily but that it was not very important in the long run to our development on the whole if you looked at the bigger picture. More

It’s no Yolk…

Have you ever noticed how children will only like one part of an egg? They will thoroughly enjoy the yolk, yet flat out refuse to eat the white (or vice versa).

Needless to say, this can make mealtimes a little tricky for parents. After all, a simple matter of ‘egg and chips’ can result in total pandemonium within the dining area!

But there is a way to get round this irritating problem… stick to recipes where eggs are beaten. Just don’t let your kids know what you are up to!!!

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A Wife and Mother’s Confession on Cooking

Summer is a blessed time for me, as far as cooking is concerned. I abide by the rule that fruit and vegetables are at their most useful, flavourful and delicious when in season, so when summer sets in I have the free rein to practise staple dishes and experiment to my heart’s content. While experimenting, of course, it is essential to be on the safe side; no extra unusual combinations, lest I should have to dump the result into the waste bin.My favourites are desserts. I definitely have a sweet tooth, and so do my children. However, as a caring mother, I try not to let them overindulge in fatty and super sugary desserts. I mix in fruits and add yoghurt which lends a lighter taste than cream. Besides, with a little time spent on the arrangement of ingredients, biscuits, fruits, chocolate chips, etc., I often wow my children and friends who come round for a coffee. They all know I give my heart and soul to make them happy with something fit to accompany the tea or coffee, and they know I simply love it when they appreciate my efforts by yummying and asking for the recipe. All my friends now know that using butter and sugar sparingly does not necessarily mean a recipe for disaster, that is, a disastrous dessert. Cocoa, fruits, coconut chips are magnificent for transforming a simple mixture into a delectable dessert.

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Making Alfredo Sauce

Among Italy’s most well known pasta recipes Fettuccine Alfredo, is also a favourite in this country. Now a days people not only go to restaurants to enjoy this meal but they make it themselves for their family dinner. One key thing about Fettucine Alfredo is that for the recipe to be completed you need to mixed in the very tasteful Alfredo sauce. Since not everyone is good at or knows how to make this sauce here is possibly the most favourite recipe around.

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Polish Winter Warmer – Fasolka Po Bretonsku

When looking for a winter warmer the whole family will simply relish, it of course makes perfect sense to look to those who know cold winters perhaps better than most of us ever will. An incredibly popular dish served across Poland and guaranteed to warm the proverbial cockles all winter long is Fasolka po Brentonsku, which is a bean and meat stew with a name that appears to offer no real clue as to its origins.

As such, we’ll let you ponder its moniker to your heart’s content, but in the meantime the following recipe comes highly recommended as a simple, satisfying and truly sumptuous winter stew for the winter months.

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Doing the Kitchen

One of the things that is brilliant about being a food writer is that your friends come to you to solve their most hideous problems. My sister in Woking just had a massive leak in her house and the ceiling above her kitchen began to crumble. Its a terrible time of year to start doing internet searches for plasterer surrey but she had no choice and turned to me to give her some advice on how to keep the holidays festive while her kitchen ceiling was being plastered and she got new dry wall put in. All I could think of was putting up some kind of field kitchen in her garden and trying her best to do a combination of autumn barbecues and camp fire baking.

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Tasty Foodstuffs Rich In Protein

I get amused when I find people listing protein shakes as a source of protein in the diet. Supplements were restricted to athletes and sportsperson alone. However, most of us incorporate these shakes and supplement as a part of our daily diet. This is not a bad thing per se.

However, the biggest problem I face with such shakes is that they do not add any value to your diet as far as taste is concerned. Would it not be better to afford natural food products that added flavor to your diet and enhance its taste as well?

Well, why don’t you shred a bit of cheese on each and every dish you prepare? Some people simply love the idea of finding hot semi melted cheese on a dish. Others like to have cheese just as they would have a cake – using a fork and knife to cut cheese in pieces to be eaten along with a dish.

If you do not like cheese, you can opt for shredded tofu on your dish. Simply sprinkle a few layers on top and enjoy the dish. You will find extra flavor and can be satisfied that you have consumed in the proteins necessary for your body’s consumption.

If such an idea does not appeal to you, you can go in for snacks made of nuts. Avoid oil when making such snacks. Try boiling nuts or steaming them and have them as a snack to satisfy your hunger pangs. All these food products are very rich in protein and are perfect for your taste as well.

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Summer Time and Hearty Food

Summer cooking may seem boring to those of us who love hearty and wholesome food. It seems that all that food writers offer in the summertime is salad or barbecue. I thought it would be a good time to address the insufficiency of summer recipes available. The basic principle is that you need to use produce that is as local as possible. There are so many wonderful treats coming from gardens and small farms during the summer, and not a salad leaf among them.

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French Salads

The French uses classic cooking techniques and a variety of ingredients to make lip-smacking dishes out of them. Besides the cooked dishes, French salads are also quite popular. They have unique flavors, taste and also look very vibrant.

The European continent yields bountiful of fruits. Fruits like apples, melons, pears are widely produced in France. French fruits salads are quite famous. Some salads are served with citrus dressings and vinegar. Strawberries or raspberries are often served in French salads with a dash of balsamic vinegar. You can serve other fruits in a similar way. You can use black pepper and sugar to draw out the juice. Vegetable salads are also quite popular. The potatoes are served with a variety of herbs and nut butters.

Roasted beef with carrots and lemon is also a popular French salad. A variety of ingredients are used to make the salads mouthwatering like walnuts, blue cheese, fennel, cucumber, tomatoes, fresh mint and more. You can use beans and lentils to make French salads too.

Here, we will take a look at how to make Salad Nicoise with Seafood. You will need 16 romaine lettuce leaves, 4 hardboiled eggs, 12 oz salmon fillet, 1 zucchini, 16 black olives, 8 jumbo shrimp, 3/4 lb green beans, 8 sea scallops, 4 Roma tomatoes, 1 tablespoon capers, 1/3 cup plus 2 tablespoons French vinaigrette, 1 yellow bell pepper, and 8 leaves chopped fresh basil.

Now begin by cutting the salmon fillets, tomatoes and eggs in quarters. De-shell the shrimp and slice them in halves. The zucchini has to be cut in slices. The bell pepper has to be cut into strips. Cut the beans and steam them till they are soft. Baste the sea food, scallops and the zucchini with butter and grill it six inches above the coal. The heat should be medium.

Now place the eggs, lettuce, beans and olives, capers and tomatoes on a plate. Put the hot grilled sea food in it. Drizzle vinegar on it and it is ready for serving.

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Easy Moussaka

One of my all time favourite Greek recipes is moussaka. I have had it in restaurants everywhere from Chicago to Athens, but I was always intimidated to make it at home. After I made it the first time, I realized that it was much easier than it seemed. Many recipes include aubergine, which I detest. I have had the dish in Greece where potatoes take the place of aubergine and it was fantastic. I developed the below recipe and instructions for personal use:

1. Sauté 500-750 grams of mince in some olive oil with garlic and onion. You can use lamb and beef which is traditional or make an equally great dish with turkey or veggie mince.
2. Slice 4-5 large potatoes and steam, boil, or bake them until they are tender.
3. Add a tin of chopped tomatoes, salt, pepper and parsley to your mince and cook until the juices evaporate.
4. Key to an authentic Greek moussaka is the use of bread crumbs or friganies. You line the baking dish with these before you start layering the potatoes with the mince mixture.
5. Use a layer of grated the Greek cheese kefalotiri on top of the potatoes, you can substitute cheddar or a bit of crumbled feta if you can’t find it.
6. Top the layers with a bechamel sauce enriched with 2 egg yolks, a pinch of nutmeg if you like, and some more cheese. You will need roughly a litre of milk, four tablespoons each of butter and flour. You must remember to let the sauce cool before mixing in the egg yolks!
7. Cook in a medium oven for 30-40 minutes.

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