Showing posts with label FOOD. Show all posts
Showing posts with label FOOD. Show all posts



6/16/2019 12:50:00 PM 0

The King Of Fruits

The new treatment for tumoros in the future is 

no longer chemotherapy , radiotherapy or 

surgery!! Instead, change the diet and improve 

anogiogenesis! What you may not know is: we 

usually have a strange papaya, a papaya that can

 be obtained at any time,and it turns out to be the

 king of fruits! The tomato that makes the 

doctor's face green, compared with papaya, is 

nothing! Papaya has been selected by the WHO 

( World Health Organization ) for the second 

consecutive year as the fruit with the highest 

nutritional value, the king of fruits!The 

nutritional value of papaya is : * Calcium is 

twice as much as apples * Vitamin C is 13 times 

that of apples, 7 times that of bananas, 7 times 

that of  watermelons, 8 times that of cherries , 

and 1.3 times that of pineapples .* Vitamin A is 

10 times kiwi, 18 times apple , 1.5 times bananas,

 2.5 times for watermelones , and 4 times for 

pineapples .It's amazing again . ...Carotenoids 

related to eye protection, including lycopene, 

B-carotene, lutein and zeaxanthin, are 2000 

times more than kiwi, apple, cherry, pineapple , 

bananas, and guava have no such ingredients -- 

haha, amazing!The above sources are from the 

US Department of Agriculture (USDA) 2016.


Delicious and Quick Recipes Chicken Milanese

6/13/2019 01:34:00 PM 0
Delicious and Quick Recipes Chicken Milanese

Delicious and Quick Recipes Chicken Milanese

Gorgeous Italian Republic attracts travelers keen on exploring her beautiful scenery, distinctive culture, and culinary art delights. With its made cooking, this lovely Mediterranean land offers numberless far-famed and ancient must-eat foods.

A multitude of common Italian delicacies and dishes, sweet and savory, look your discovery throughout your sojourns once you ar in Italian Republic. These ancient Italian dishes ar deeply stock-still within the Italian culture, and recipes ar usually passed down between generations and ar cherished for his or her authentic origins.

Quick Recipes Chicken Milanese


4 skinless, boned chicken breasts (6–8 oz. each)

Kosher salt, freshly ground pepper

Cayenne pepper

1 cup general flour, and a lot of for chicken

4 massive eggs
1 cup plain dried breadcrumbs
1 cup panko (Japanese breadcrumbs)
1 cup chopped wholemilk cheese cheese (about four oz.), divided
Canola or oil (for frying)
3 cups baby herb
1 cup cherry tomatoes, halved or quartered
A chunk of Parmigiano-Reggiano cheese
Extra-virgin oil and good-quality oleoresin vinegar (for serving)


Preheat kitchen appliance to 325°. Place one pigeon breast between a pair of huge sheets of wrap. victimisation the sleek facet of a meat pounder or AN empty bottle, pound chicken as skinny as you'll be able to while not cacophonous  it to shreds. Season with salt, black pepper, and cayenne. Repeat with remaining chicken breasts.

Set up three shallow bowls. unfolded one cup flour in one; season generously with salt, black pepper, and cayenne. Place eggs in second bowl; season with salt and beat gently simply to mix. mix breadcrumbs and panko in third bowl; season with salt and black pepper.

Place ¼ cup cheese on one facet of every pounded pigeon breast, concerning 2" in from the perimeters. Moisten edges of whole breast with water, then sprinkle a bit flour everywhere the perimeters. Fold breast over cheese, pressing on edges to seal.

Dip chicken into seasoned flour on either side, shaking off excess. read incite either side, rental excess drip off. Press both sides into breadcrumbs. Transfer chicken to a plate. Repeat with remaining chicken.

Pour oil into an oversized pan to a depth of concerning ½". Heat over medium-high till oil is hot. fastidiously lay a pair of breaded cutlets in pan and cook till brunette and crisp, 2–3 minutes. Flip cutlets and cook till golden brown, another 2–3 minutes. Transfer cutlets to a rimmed  baking sheet and bake in kitchen appliance till deep golden brown, concerning quarter-hour.

Meanwhile, fry remaining cutlets, adding a bit oil if necessary between batches.

Arrange cutlets on plates. prime with herb and tomatoes. employing a vegetable peeler, shave some Parm over every cutlet; season with salt and black pepper. Drizzle with oil and oleoresin vinegar.



How to Make a Tajine!

6/09/2019 04:13:00 PM 0
How to Make a Tajine!

How to Make a Tajine!

How to Make a Tajine!

Today we’re talking about the tajine  what is tajine food and  

How to  

Tajine – the change of state vessel – may be a terribly straightforward pot that has been used for hundreds of years. Variations of the pot square measure employed in cultures round the world. the bottom of the vessel is clay, and therefore the techniques wont to produce a tajine and alternative clay pots are found as way back because the Neolithic (better called the stone age) amount. Over time techniques and materials were refined however the premise has remained a similar. There square measure 2 kinds of tajines in Morocco, a glazed and unglazed version. You’ll additionally realize several hand-painted tajines purchasable. These aren’t wont to cook in however are often wont to serve.

It’s terribly typical to ascertain chef’s and restaurants outside Morocco serve tajine with couscous on the aspect or beneath tajine. this is often ne'er worn out Morocco. Tajine and couscous ar 2 completely different meals, overdone alternative ways and eaten alternative ways. Don’t expect your tajine to come back with couscous on the aspect. Instead, you’ll use bread to eat the dish. Moroccans use items of contemporary staff of life to take up the dish. eat the world directly ahead of you if sharing a dish with others – the common method of consumption. For people who have Associate in Nursing hypersensitivity reaction to protein or like to not eat carbs don’t be stunned if there are not any forks seeable, however do be at liberty to elicit one.

There are so many different ways to make a delicious tajine. You can have a fish tajine, beef tajine, lamb tajine, veggie tajine, chicken tajine and so on!

What you need

  • Vegetables: Carrots, parsnip, tomatoes, courgette, potatoes
  • Garlic, onions
  • Peas (can)
  • Fresh parsley

 Cinnamon, ginger (powder), red pepper (powder), salt, pepper, curry, rosemarine

Step 1:

Cut carrots, courgette and  parsnip in small pieces

Step 2:

Cut garlic and onions and slice the tomatoes.

Step 3:

Cut potatoes in slices as well, and put them in a bowl of water. Afterwards cut the meat.

This is what you should have right now: meat, sliced potatoes, peas, scliced onions, garlic, sliced tomatoes, small peices of carotte, corgette and parsnip, as well as some fresh parsley.
Now you can already start to heat up the coal. (Alternative: you can also cook the tajine on a gas stove)   
Step 4:

Prepare the spices

Spices: olive oil, pepper, red pepper, curry, ginger powder, cinnamon, rosemarine

Step 5:
Add some oil to your tajine and place onions on top.
Step 6:
Add spices, a bit of everything.
Step 7:
Add about 3/4 of the fresh parsley, garlic (and some more spices, if you want)
Step 8:
Add meat and mix it with the spices to get a great aroma.
Step 9:
Add your vegetables and top with peas
Step 10:
Surround everything with potato and tomato slices
Step 11:
Add some more spices on top of everything.
Step 12
Now add the remaining parsley. Voila. Almost done!
Step 13:
It takes around 40min to cook the tajine. If you like the vegetables and the meat to be extra smooth, you can cook even longer. Eventually, add some water to it.
And now enjoy your tajine!


    6/09/2019 03:40:00 PM 0



    Today we’re talking about the kind that makes you want to go for a second serving! If you like harissa and if you like chickpeas, you’re going to love this twist on the classic Ceasar salad.
    Basically, what I have done here is replace the croutons with crispy on the outside and deliciously soft on the inside harissa spiced chickpeas.
    It’s so good and addictive, I recommend making a double batch of harissa chickpeas! One for this Caesar salad and one for Netflix nights.




    Harissa chickpeas

    • 500g drained chickpeas
    • 2 tablespoons olive oil
    • 2 tablespoons harissa

    Caesar dressing

    • 125g  plain Greek yogurt
    • 4 tablespoons mayonnaise
    • 20g coarsely grated or finely chopped Parmesan and more for garnish
    • 1 large garlic clove, minced
    • 1 ½ tablespoons fresh lemon juice
    • 1 tablespoon Worcestershire sauce
    • 2 teaspoons Dijon mustard
    • Salt & pepper to taste


    • 100g romaine lettuce chopped
    • 100g baby kale chopped
    • Handful cherry tomatoes
    • 4 hard boiled eggs, halved 


    • Preheat the oven to 180 C and line a roasting tray with baking paper. Rinse and drain the chickpeas thoroughly and use a tea towel to pat them dry. Transfer the chickpeas, olive oil and harissa in a large mixing bowl. Use your hands to cover all the chickpeas with the harissa and transfer in the lined baking tray. Roast for 35 to 40 minutes giving the chickpeas a good stir every now and then until they are baked and crisp.

     • Meanwhile mix all the Caesar dressing ingredients and place in the fridge until ready to serve.

    • When ready to serve, toss together the lettuce and baby kale in a large bowl. Add the tomatoes, chickpeas and boiled eggs halves. Drizzle the salad with the dressing and serve immediately.