Ruthie and Connie

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 More

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.

I love new takes on classic recipes and the capresse salad is a wonderful place to start. The salad features tomatoes slices with fresh mozzarella cheese and dressed with fresh basil and olive oil. Salad figures heavily in the summer because people often don’t want to turn on the oven as it will heat the house up. You will need

• 4-5 large fresh vine ripened tomatoes
• 2 balls of fresh mozzarella
• a handful of fresh basil leaves
• 1/2 cup of fresh white bread crumbs

Coat a baking dish with a generous amount of olive oil, cover the bottom with slices of fresh mozzarella, use another ball if necessary. Top with slice of fresh tomato and then a layer of basil. In a food processor blitz the bread crumbs with more fresh basil and some salt and pepper. Top the tomatoes with the bread crumbs, drizzle with more olive oil and then pop under the grill until the top is golden. You can serve this dish with crusty bread, rice, pasta, cous cous, or polenta.

Often in summer we find ourselves having to do fall tasks. I spent yesterday shopping for school clothes my daughter and suit fabrics for my husband. When I got home, it was boiling and I certainly didn’t want to turn on the stove, but I was immersed in greys and tweeds of fall so I wanted something warming. I was saved by Thai rice stick solution. Rice sticks don’t need to be boiled, just soaked in boiling water.

• 1 package Thai rice sticks
• 1 cup of fresh peas
• 2 garden fresh tomatoes
• 3 big leaves of swiss chard
• 2 eggs
• soy sauce
• thai sweet chilli sauce
• sesame oil
• 2 limes
• 2 cloves garlic
• small knob of fresh ginger

Soak your noodles in boiling water for 15 minutes with your fresh peas. finely dice the chard and briefly stir fry in the sesame oil. Scramble your eggs with soy sauce and sweet chilli, tip into the chard, cook till set, drain the noodles and tip into the pan. Quickly stir fry and season to taste with more soy and sweet chilli.

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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.

I love new takes on classic recipes and the capresse salad is a wonderful place to start. The salad features tomatoes slices with fresh mozzarella cheese and dressed with fresh basil and olive oil. Salad figures heavily in the summer because people often don’t want to turn on the oven as it will heat the house up. You will need

• 4-5 large fresh vine ripened tomatoes
• 2 balls of fresh mozzarella
• a handful of fresh basil leaves
• 1/2 cup of fresh white bread crumbs

Coat a baking dish with a generous amount of olive oil, cover the bottom with slices of fresh mozzarella, use another ball if necessary. Top with slice of fresh tomato and then a layer of basil. In a food processor blitz the bread crumbs with more fresh basil and some salt and pepper. Top the tomatoes with the bread crumbs, drizzle with more olive oil and then pop under the grill until the top is golden. You can serve this dish with crusty bread, rice, pasta, cous cous, or polenta.

Often in summer we find ourselves having to do fall tasks. I spent yesterday shopping for school clothes my daughter and suit fabrics for my husband. When I got home, it was boiling and I certainly didn’t want to turn on the stove, but I was immersed in greys and tweeds of fall so I wanted something warming. I was saved by Thai rice stick solution. Rice sticks don’t need to be boiled, just soaked in boiling water.

• 1 package Thai rice sticks
• 1 cup of fresh peas
• 2 garden fresh tomatoes
• 3 big leaves of swiss chard
• 2 eggs
• soy sauce
• thai sweet chilli sauce
• sesame oil
• 2 limes
• 2 cloves garlic
• small knob of fresh ginger

Soak your noodles in boiling water for 15 minutes with your fresh peas. finely dice the chard and briefly stir fry in the sesame oil. Scramble your eggs with soy sauce and sweet chilli, tip into the chard, cook till set, drain the noodles and tip into the pan. Quickly stir fry and season to taste with more soy and sweet chilli.

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Unique Food - Atlanta Filipino Restaurant : One of the nice…
Thinking Of London? You Should Read This : Oh, it’s a…
Film Four at Summerset House : After six years i have finally…
London At Christmas : In my opinion London is at it’s…