Cooking cauliflower with seasoning. #food #cooking #vegetables

Mushrooms in all forms

Today I want to give you some ideas what to do with mushrooms. If you are lucky enough to know (thanks to the area you were born) the differences between edible and unedible ones, you will probably find my post boring. If you are new to mushroom cooking, read on!

I assume that you generally have access (in your local supermarket) to meadow mushrooms. They have white caps and have gills.
I usually buy the whole box of mushrooms, as it works out cheaper in the long run.

You should put yourself in a mindset of "zero food waste". So buy only what you are going to eat and don't overstock. If you think, you will not be able to use the whole box of mushroom, read below.

Mushrooms can be used in many different ways:
1. in a mushroom soup
2. on their own, fried and served with noodles
3. in a floury pastry as a stuffing ( pierogi)
4. as an addition to simmered pork to flavour it
5. as a main ingredient of your dinner to be served with potatoes, when you can't afford to buy too much meat
6. as a cold salad to accompany any cold lunch meat

Whatever you have at home, there is always some food that can be served with mushrooms. Enjoy!

Boring leftovers

Leftovers are a pain. Why? Because there isn't enough food for the whole family, but they take space in the fridge, they occupy the bowls or dishes and more often than not, they are forgotten and allowed to go off!

So what is the solution?

Remember about them and make it your priority to eat them first. Leftovers may not look too apetizing...so make them look so.

Yesterday, we had mince meat mixed with tomato sauce and herbs. We spread it on top of pizza and served it hot. Delicious! Unfortunately, some meat was left and ended up in the fridge. And as always, there wasn't much left. Not enough for the whole family, so I couldn't make a family meal out of it.

But I decided to serve it for lunch. Boiling hot mince meat with added passata (or any other sauce you may have) served with toasts. Yum! There was just enough for two people and not too much to feel like forcing yourself to eat. We also finished a couple of sausages that otherwise would be left for never-never.

A hot cuppa to go with our meal and we couldn't ask for more.
And guess what: I don't have any leftovers in the fridge and I didn't throw any food, so I saved my pennies!

Greek cheese cake with a Polish twist

Ingredients:

2 large philadelphia cheese or full fat equivalent from any supermarket
half a cup of caster sugar or regular sugar, which is cheaper
1 lemon jelly - I use lime jelly, as this flavour is preferred
1 tin of crushed pineapple - you can buy cheaper tin of pinapple slices and crush them yourself in a blender
1 lemon
24 digestive biscuits
butter melted to make the base
1 tin of condensed milk - recipe asks for a large one, but I take smaller

Crush the biscuits and add melted butter to make the base. Place in tin and put in the fridge. Beat the cheese and sugar until light and fluffy. Mix together the juice and peel of 1 lemon. (zest), juice of pineapple and the lemon jelly over a medium heat. Allow to cool, but not set, then whip condensed milk until thick, add jelly mix to the cheese and condensed milk. Mix well, then fold in crushed pineapple. Pour into dish with the biscuit base. Set in the fridge overnight.

This cake can be decorated with kiwi slices placed on top.

Delicious home made pumpkin soup

Ingredients:

• pumpkin (1kg)
• 1 chicken stock cube
• 1 large apple
• 1 large onion
• curry powder to taste (1 tea spoonful)
• paprika powder (1/2 tea teaspoonful)

Dice apple and onion and fry. Add curry and paprika. Put it all in the pot. Add dissolved chicken stock. Add diced pumpkin (without skin or seeds). Pumpkin should be all covered by stock. Simmer until soft. When soft, cool it down and blend it in a mixer. Serve with toasts or bread.

Mexican soup

2 chicken breasts - diced
red pepper-diced
green pepper -diced
1 onion, diced and fried with the bacon
1 tin of sweet corn
1 tin of kidney beans
chicken stock cube
around 250 g of lean bacon

Boil the chicken with 1 carrot, celery and parsnip. Once tender, take the veg out (can be used for salad), add diced pepper, sweet corn, onion, beans, dissolved chicken cube and diced bacon. Mix it all and simmer. Add tomato sauce to taste. Serve hot with a slice of bread.

Vegetable from the soup - diced them; once cold, add 2 spoonfuls of mayonnaise. Serve with any cold meat as a salad.

Superb Pork Tenderloin Recipes!

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Where Did the Birthday Cake Come From?

By Ben_Stalker

From all the special days and occasions we have as a child, a lot of our very best memories are of birthdays past. This is a celebration of all that we are, celebrating the day in which we joined the world, by the people whom care most about our lives. To celebrate this occasion in style and create some of those memories for people you care about, an essential ingredient to any birthday is the birthday cake.




A birthday cake, traditionally, will be made from bright colours and in an elaborate pattern or design. Their style and taste is something most people now associate with birthdays, from most cultures, ages and religions. This begs the questions, where did this tradition first begin?



The first known usage of a savoury treat to celebrate a birthday was in ancient Greece. When the celebrations were held, honey cakes and bread were baked for a special birthday meal. This still goes on today in very traditional Greek families but it is more common to use a more modern cake for the celebration. The next appearance in history is in Roman society. At the lowest end of the scale, there was a private party, held at home for the person whose birthday it was. Again, this was honey cakes and bread. For royal birthdays, large festivals were held and savoury treats were on the menu. This went from carnivals and was a national celebration for a monarch.



The third occurrence in history was in the middle ages in Germany. The celebration of Christmas was marked by the baking and eating of sweetbread, made from a flour recipe, much like the modern day cakes. The sweetbread was baked in the shape of baby Jesus. This is the first probable ancestor of today's recipes is similar to that of today's sponge cakes.



The next place that popularised the idea of birthday cakes was England. The cook used to bake valuable items into the cake such as thimbles and coins. They were mixed in with the cake mix and then baked in the oven. The idea was that when the it was cut and eaten by the attendees of the birthday, what you received in your bit of cake was a reflection on how your life would go. A coin for a successful and wealthy life and a thimble for a lonely and poor life. This is still somewhat used in modern day birthday cakes when cakes are decorated with coin shaped sweeties, candy and whatnot.



Birthday cakes today have taken on a whole new meaning however and is divided up between the birthday guests and eaten in celebration of the birthday's recipient. They cakes are a log more elaborate and there are as many different birthday cake designs as you could possibly imagine. They are a large part of modern day celebrations, particularly in Christian society. They are often mounted with a number of candles, representing the number of years the person whose birthday it is has been alive. They are then traditionally blown out and a birthday wish is made.



I have a few sites that I like to write articles for and promote, I hope you enjoy my work, I try to be funny and informative.



Article Source: http://EzineArticles.com/?expert=Ben_Stalker

How to make your own blackcurrent jam?

If you like jams and fancy finding a few fruity bits in them, there is no better way than producing your own. Even if you do not have a garden, but have just a tiny patio area, you can still grow your own blackcurrant bush in a big pot. Since my garden is not that big and all the vacant space is taken by fruit bushes and trees, I grow strawberries and peas in pots with excellent results.

Even if you are not fond of gardening, blackcurrants are so easy to grow that it is a shame not to have at least one bush.



Ways you can use blackcurrants:



-as a jam,

-to make fruit juice,

-to eat them on their own,

-as an addition to a dessert.

-as part of fruit salad.



Yesterday I picked up all blackcurrants that have turned black. Some are still left on the bush, so I intend to make some more jam when they are ready.



Once I collected fruit, I took out all leaves and stems that I accidently gathered. I placed blackcurrants on a sieve and gave them a rinse in cold water. I used a small pot to put blackcurrant in and I added two spoonfulls of caster sugar. To make a proper jam you should use 1kg of sugar to 1 kg of fruit. I also poured 1/4 of a cup of water, to stop fruit from burning. I simmered it for 30 minutes stirring from time to time. Today, I was able to serve a delicious, home made blackcurrant jam for breakfast.

Chocolate Whipped Cream Layer Cake is a Delicious and Cooling Summer Dessert

By Harriet_Hodgson

Hot summer days remind me of my mother's chocolate whipped cream layer cake. My mother, an excellent baker, was famous for her orange sponge cake. She didn't bake sponge cake in the summer, however, because she didn't want to heat up the kitchen. Instead, Mom bought a sponge loaf from the store. She cut the cake into layers and frosted the layers and sides with chocolate whipped cream.




Cream cakes, or ice box cakes as they used to be called, have been around for years. Fannie Farmer's "Boston Cooking School Cook Book," first published in 1898, contains a recipe for French Cream Filling. The filling is made with heavy cream, powdered sugar, a stiffly-beaten egg white, and vanilla.



The wartime edition of "The Victory Cook Book" has a recipe that is almost identical to Fannie Farmer's recipe. Gelatin powder is added to the whipping cream to keep it stiff. The original "Joy of Cooking" by Irma S. Rombauer and Marion rombauer Becker, also has a recipe for whipped cream frosting, only they call it Sweetened Whipped Cream and Creme Chantilly Frosting. Their recipe has many variations: almond cream (toasted slivered almonds or almond paste), toasted coconut, orange marmalade or other jam, and fresh berries, to list a few.



In her two-volume book, the "Modern Encylopedia of Cooking," Meta Given devotes an entire section to refrigerated cakes and ice box cakes. "Refrigerated Cakes are ideal party cakes because they are usually made the day before they are served," she writes. Certainly, I felt like I was at a party every time I ate Mom's Chocolate Whipped Cream Layer Cake. You will turn an ordinary meal into a party when you serve this creamy, chocolaty, and decadent dessert.



Ingredients



1 10.75-ounce frozen pound cake



1 1/2 cups heavy cream



1/2 cup powdered sugar



1 tablespoon unflavored gelatin powder



2 tablespoons water



2 tablespoons chocolate syrup (Mom used Hershey's.)



1 dark chocolate candy bar



Method



Cut defrosted pound cake into three layers. Dissolve gelatin in water and set aside for five minutes. Combine powdered sugar and heavy cream in a small mixer bowl. Beat cream until it starts to thicken. Gradually add the chocolate syrup and dissolved gelatin. Continue beating until the cream makes soft mounds, but is not stiff.



Frost the layers with the whipped cream mixture. Stack the layers and frost the outside of the cake. Garnish the top with shaved dark chocolate. Stick two toothpicks in the top of the cake (to protect the frosting) and cover with release foil. Referigerate the cake for at least four hours. For Coffee Whipped Cream Layer Cake substitute two tablespoons of cold, extra-strong coffee for the chocolate syrup. Makes 6-8 servings.



Copyright 2008 by Harriet Hodgson



http://www.harriethodgson.com/



Harriet Hodgson has been a freelance nonfiction writer for 30 years. She was a food writer for a local magazine before she became a health writer. She is a member of the Association of Health Care Journalists and the Association for Death Education and Counseling. Her 24th book, "Smiling Through Your Tears: Anticipating Grief," written with Lois Krahn, MD, is available from http://www.amazon.com/



Centering Corporation in Omaha, NE, North America's oldest and largest grief resource center, is publishing her 26th book, "Writing to Recover: The Journey from Loss & Grief to a New Life." Please log onto Harriet's Website and learn more about this busy author and grandmother.



Article Source: http://ezinearticles.com/?expert=Harriet_Hodgson

Chocolate Covered Strawberries Recipe

By Byul_Im

Strawberries are bright red colored fruit, cultivated across the world. It is popular among all age groups. It is consumed either as a fresh fruit, in fruit salads, or consumed as a preserved juice or used in ice creams, milk shakes, pies, etc. The history of its cultivation indicates that this fruit has been cultivated from the 17th century. Chocolate is another food that lends awesome flavor whether consumed raw or mixed with other food items. The mix of chocolate with strawberries will be a sure shot winner at any event. It is a great appetizer for any party. Here is the simple recipe that will help you to prepare Chocolate Covered Strawberries. It takes hardly 15 minutes to prepare the dish and can be served as many as 24 people.




Ingredients



Sixteen ounces of milk chocolate chips



Two tablespoons of shortening



One pound of fresh strawberries with leaves



Directions



To prepare this recipe first step is to take some toothpicks and insert the toothpicks into the tops of the fresh strawberries.



After you complete inserting, the toothpicks take a double boiler. Then melt the chocolate chips and shortening. Stir the chocolate occasionally so that it does not have any lumps in them until the melted chocolates become smooth. Hold the strawberries by the inserted toothpicks and dip the strawberries into the melted chocolate mixture.



Finally turn the coated strawberries upside down and then insert the toothpick into Styrofoam to cool down the chocolate mixture and make the covering hard from outside.



Chocolate covered strawberries can be served cold directly taking them out from refrigerator. You can put some white chocolate over dark chocolate to lend it an interesting look and make it more delicious to your guests. They can be just perfect for formal occasions like weddings.



If you would like to get more information on similar recipes, please visit our site at Appetizer Recipes



Article Source: http://EzineArticles.com/?expert=Byul_Im

Sweet, Summer Honeydew Melon Recipes

By Jason_Dick


Honeydew melons are the sweetest of all the melons and average from 5 to 6 pounds. They are freshest and best when picked between June and October. However, they are available year round. Like most melons, honeydews taste better if left unrefrigerated for a few days. Whole melons keep fresh for up to one week when refrigerated. To store cut melons, pack their seeds in plastic bags and eat within a few days. Honeydew seeds are edible and are pressed for oil. Be careful, though, as the sprouting seeds contain toxins.




Nutrition: One serving (1 cup) of honeydew melon has 64 calories. Honeydew melons are rich in vitamin C and vitamin B6. They also contain potassium, as well as calcium. Honeydew melons are a great diet choice if you are trying to lose weight.



Recipes:



Honeydew Melon Salad with Sparkling Vinaigrette



INGREDIENTS:



o 1 fennel bulb



o Half a ripe honeydew melon



o 1 lb. mixed salad greens



o 1 medium red onion, sliced



o chervil, chopped to taste



o parsley, chopped to taste



o 3 tablespoons lemon juice



o 1 tablespoon Champagne vinegar



o 2 oz. sparkling wine



o 1 tablespoon honey



o salt and pepper to taste



o Half cup extra virgin olive oil



1. Remove the outer layers of the fennel bulb if it is brown or discolored.



2. Cut the bulb in half and then cut it crosswise into thin strips.



3. Slice the melon into thin strips.



4. Combine the fennel, melon, salad greens, onion and herbs.



5. Whisk the lemon juice, vinegar, sparkling wine, honey, salt and pepper.



6. Drizzle in the oil, constantly whisking, until it is completely incorporated.



7. Toss the salad with the dressing and serve.



Cold Cucumber and Honeydew Melon Soup with Crab



INGREDIENTS:



o 2 quarts roughly chopped, peeled and seeded English cucumbers



o 2 quart roughly chopped, peeled and seeded ripe honeydew melon



o 3 tablespoons fresh lemon juice



o 2 tablespoon sugar



o 1/3 cup light cream



o salt to taste



o 1/8 teaspoon hot sauce



o 10 ounces fresh picked, steamed crab meat



o ¾ cup seeded and diced yellow and/or red tomato



o ½ cup diced ripe (yet still firm) avocado



o 2 teaspoons chopped fresh chives



o 2 teaspoons chopped fresh tarragon (or basil)



1. Add the cucumbers, melon, 2 tablespoons of the lemon juice and the sugar to a food processor and puree until smooth.



2. Strain through a medium strainer pushing down on the solids with a rubber spatula to extract as much liquid as possible.



3. Stir in the cream and season to taste with salt and hot sauce. You should end up with about 1 quart of soup. Cover and refrigerate for at least 1 hour.



4. Gently combine the crab, tomato, avocado and herbs. Season to taste with salt, hot sauce and lemon juice.



5. To serve: Gently press the crab mixture into a ¼ cup measuring cup and unmold in the center of a large, flat soup plate. Ladle the chilled cucumber mixture around and garnish with herbs.



Jason Dick is an Internet Security Specialist and web author whose most recent notable work can be found at http://home.stopsign.com/. He has also worked for seven years in the food services industry and is writing a series of articles regarding current food trends, many of which contain recipes for the website: http://recipefor.com/



Article Source: http://EzineArticles.com/?expert=Jason_Dick

Pinoy Food - Pork Menudo Recipe - Filipino Recipes

By Jasmine_Enerlan

Menudo is a recipe which has several varieties, mostly pork and chicken. It is an old-fashioned recipe that Filipinos have inherited from their Spanish colonizers. Because of the mixture of ingredients that make this dish exceptionally delicious, it has become a special dish normally served for special occasions like fiestas, weddings, birthdays and many others. Restaurants, carinderias and caterers also find this recipe as one of the most sought-after dishes on their menus.




Ingredients:





1/2 kilo pork (cut into small chunks)

5 pieces chorizo Bilbao (cut in small pieces)

1/4 kilo pork liver (cut into small cubes)

1 cup chickpeas

1 green and 1 red bell pepper (diced)

4 potatoes (peeled, cut in small cubes, fried)

1/4 cup raisins

3 tomatoes (diced)

1 medium size onion (diced)

1 small head of garlic (minced)

1 cup pork or chicken stock

3 tablespoons oil

2 teaspoons of patis (fish sauce)

1/2 teaspoon paprika

1 tablespoon atsuete oil (optional)

Salt and pepper (to taste)



Cooking Instructions:





Heat the atsuete oil and cooking oil in a pan.

Saute the onions and garlic. Add the pork, chorizo de Bilbao, liver, paprika, bell pepper, tomatoes, patis and the stock.

Cover the pan and bring to a boil. Let simmer until the pork is tender, usually takes about 20 minutes.

Add the raisins, potatoes and chickpeas. Let boil for an additional 2 minutes.

Add salt and pepper for flavor.

Best served when hot along with plain white rice.



For someone who will be able to taste this delicious recipe for the first time, you will surely end up asking for more. This is such a mouth watering treat because even the aroma that you smell from a distance will pull you closer to the dining table.



Jasmine is a native Filipino with a passion for cooking and gardening. Her love of Pinoy food has lead her to create a website to share her favorite Filipino recipes with the world. Come and explore and enjoy a true taste of the Philippines with these authentic Pinoy recipes and stories of the Philippine culture.



Article Source: http://EzineArticles.com/?expert=Jasmine_Enerlan

Healthy Recipe - Grilled Chicken Sausage Tostadas

By Jamin_Thompson

It is surprising to find out how many people just have no idea that there is a better approach to fat loss than the old-school bland and boring bodybuilding diet way. There are a ton of healthy meal options out there besides boring chicken, broccoli, and brown rice. This old school bodybuilding fat loss diet approach just isn't necessary or practical. Plus, if you eat the same foods every day, you can create nutrient deficiencies because you will not get the nutrients that you would normally get by having a more balanced diet.




Here is a healthy, lean body recipe that is not only tasty, but loaded with a ton of nutrients as well. Enjoy!



Grilled Chicken Sausage Tostadas



Ingredients:



-Pam cooking spray



-1 package Trader Joes or Whole Foods Brand Spicy Italian Sausage (4pack) You can substitute a pound of lean ground meat for the sausages if you want (I like using grass-fed beef, ground buffalo/bison, and ground turkey)



-6 Ezekiel Sprouted Grain Tortillas



-1 tablespoon fresh lime juice



-1 cup fat-free refried beans



-3 cups lettuce, shredded



-1 (8-ounce) jar salsa



-1/2 cup (4-ounces) low-fat crumbled feta cheese



-6 tablespoons reduced-fat sour cream



-1/4 cup unsalted sunflower kernels, toasted



-1 serving Bearitos low-sodium taco seasoning



-2 cups tomatoes, chopped and seeded



-3/4 cup sweet onion, diced



-1/4 cup ripe olives, chopped



-1/4 cup fresh cilantro, finely chopped



-1/4 teaspoon freshly ground pepper



Directions:



1. Spray the grill with cooking spray and preheat. I like to use a George Foreman Grill because it is quick and easy. Brush the ground meat with lime juice and sprinkle with taco seasoning. Note: You do not have to use the taco seasoning if using the chicken sausages.



2. Place sausage links on preheated grill rack and grill 3-4 minutes. Allow sausage to cool slightly then cut into ½ inch pieces and set aside.



3. Place tortillas on sprayed grill rack and grill for 30 seconds on each side until crisp and golden brown.



4. In a medium bowl, toss together tomatoes, onions, olives, cilantro, lime juice and pepper.



5. Spread 3 tablespoons of refried beans over each tortilla and evenly divide chicken sausage between the tortillas.



6. Top with 2 tablespoons salsa, 1/2 cup shredded lettuce, 1/2 cup tomato mixture, 2 tablespoons feta cheese and 1 tablespoon sour cream.



7. Sprinkle with fresh cilantro and sunflower kernels. Garnish with scallions, fresh limes and cilantro.



This recipe makes about 6 servings, so you will be able to save the leftovers for a healthy lunch or snack for later.



Jamin Thompson is the author of the best selling six pack abs e-book, The 6 Pack Secret: Fat Burning Secrets of The World's Top Fitness Models. He gives men and women from all over the world unique and little known secrets for quickly losing belly fat without using bogus supplements, gimmicks, or crash dieting at http://www.the6packsecret.com/



Article Source: http://EzineArticles.com/?expert=Jamin_Thompson

Cooking the Best BBQ Ribs Recipe

By Mike_Cobb

Every BBQ ribs recipe comes in different ways of preparations and cooking styles. What is most important in each BBQ ribs recipe is that the meat should be tender and flavourful. It could take as short as 20 minutes to cook a BBQ ribs recipe, but some would opt for the more complicated recipe. It is to be noted that it is not recommended for BBQ items to be placed directly on its heat source or if need be, it has to be closely monitored to prevent burning and to maintain its good appearance.




One good ribs recipe is using around 8 beef backribs marinated in half cup of honey and ketchup. Combined with it chopped onions and about 4 minced garlic and ¼ ounce of green chillies that are diced is an option if the preferred taste is hot and spicy. Some dry ingredients like salt, dry mustard, black pepper, cayenne and salt are also needed to enhance the flavor of the marinade or it could directly be rubbed into the ribs. If there are excess fats in the meat, it should be trimmed or removed.



The oven should be preheated prior to the grilling. The ribs should be placed in a drip pan at times. The lid of the pan should be closed so that the heat does not escape. Cooking time is about 3 to 31/2 hours over medium to low heat. The temperature should not go over 265 degrees F.



The sauce for this BBQ ribs recipe uses ketchup, chilli peppers, mustard, onion, garlic and honey. These should be mixed in a sauce pan. Combine the ingredients over low heat until the mixture is evenly warm. When grilling of the ribs is done, pour the mixture into it. It is better if the mixture is thick so that the insides of the meat can be penetrated.



Just about every BBQ ribs recipe can be summarized in steps 1-5. Any person who follows these procedures will be able to make a very good BBQ ribs recipe.



First step of the BBQ ribs recipe is to defrost the ribs about 4 hours prior to serving. Then add the desired seasoning and spices and coat the ribs with a good amount of barbeque sauce.



Step 2 is to cover the ribs securely in aluminium foil to seal the flavouring.



Step 3 in the BBQ ribs recipe is to put the wrapped ribs in a preheated oven for 3 hours at 200 degrees F for slow cooking to ensure the meat to really be cooked tenderly without destroying the outside part of the ribs.



The step 4 of the BBQ ribs recipe is to remove the foil and coat generously both sides with a preferred barbeque sauce.



Finally, step 5 is to put the ribs on a barbeque grill to finish up the cooking which is to brown the outsides of the ribs and should just be a quick grilling. Now all you have to do is enjoy your creation.



For more great recipes please check out Chef Michaels Barbeque Blog at: BBQ Ribs Recipe.



Article Source: http://EzineArticles.com/?expert=Mike_Cobb

Summer Salads - Two Favorite Summer Salad Recipes

By Biana_Babinsky

Do you like to make salads in the summer? Do you want to make some tasty summer salads, but are tired of the same old, same old? There are a ton of different salads you can make in the summer, so read this article for two favorite summer salad recipes!




Why are people looking to make tasty summer salads in the summer? Since it is very hot in the summer, lots of people are looking to eat lighter food. And when you think about summer, and how the weather is hot, you want to eat cool summer salads. The great news is that cool summer salads are very tasty, and you will want to make those salads again and again.



Another great thing about cooking tasty salads is that they are actually easy to make. You don't want anything elaborate or even cooked in the summer. This means that the majority of salads in the summer are made from raw fruits, nuts, vegetables and herbs. No cooking required! This means that if you want to make great and tasty salads in the summer, you can make them very easily, by combining a few raw ingredients and making a tasty dressing.



Here are two favorite summer salad recipes for you to use:



1. Strawberry Spinach Salad.



A strawberry spinach salad is extremely easy to make, all you need is spinach, strawberries, almonds and a very simple salad dressing.



Wash the spinach and chop it. Wash strawberries and chop them. Chop and toast almonds.



Make a dressing - vinegar, olive oil, salt, pepper. Combine dressing with the salad and stir.



2. Grape Tomato, Onion and Cucumber Salad Recipe.



Here is a very simple summer recipe that is also very delicious!



Wash the grape tomatoes and chop them. Wash cucumbers and chop them. Wash onions and chop them. Wash parsley and chop it.



Make dressing with vinegar, olive oil, salt and pepper. Combine the dressing with the salad.



And here are step-by-step recipes, with all the ingredients and measurements for making summer salads! Check out Strawberry Spinach Salad and Tomatoes, Cucumber Salad



Article Source: http://EzineArticles.com/?expert=Biana_Babinsky

Summer Recipes for Marrows, Courgettes & Tomatoes

By Jen_E_Carter

One of the joys of summer is the garden bursting with fruit and vegetables.




Regrettably, courgettes, marrows and tomatoes tend to get a little carried away and produce far quicker than most people are able to consume!



Here's two recipes that will help you use up that glut and enjoy it for weeks and months to come.



Recipe for Marrow / Courgette / Zucchini Chutney





5lb marrow or courgettes (zucchini)

2lb tomatoes (fresh or tinned)

1lb onions

6-8 cloves of garlic

3lb soft pale brown sugar

6oz sultanas

4 tbsp Salt

1 tbsp peppercorns

1 tbsp ground ginger

1 tbsp allspice

2 pints



If using marrow, remove skin and the cotton-like core





Chop marrow in to cubes (2-3cm) or cut courgettes into slices

Roughly chop the tomatoes

Chop the onions and finely chop or crush the garlic

Put all ingredients into a large pan

Bring slowly to the boil, stirring occasionally

Cook slowly until mixture is tender and thick, but not too dry

Use spoon or ladle to put into hot, clean jars

Seal



For a glut of tomatoes, here's a nice spicy relish to keep.



Recipe for Spicy Tomato Relish





1lb tomatoes

1 green pepper

1lb onions

1lb apples

3 cloves garlic

1/2 pint vinegar

12oz sugar

1 tbsp salt

1 tsp paprika

1 tsp dijon mustard

1/2 tsp mixed spice



Prepare all ingredients.





Cut up the tomatoes

Remove seeds from pepper

Chop pepper, onion and apples

Finely chop or crush the garlic

Put tomatoes, pepper, onion, apple and garlic into a large pan

Add the vinegar

Bring gently to the boil

Simmer until thick and tender (roughly 30-60 minutes)

Add remaining ingredients

Boil for one minute

Ladle into hot, clean jars and seal



Many thanks to Carol for sharing these recipes for homemade chutney and relish all those years ago!



About the Author



Jen enjoys cooking and has collected recipes from various countries of the world.



Find cheap cook books & recipes and British recipes [http://www.worldwide-recipes.com/british-recipes.html] to inspire your home cooking!



Article Source: http://EzineArticles.com/?expert=Jen_E_Carter

Homemade Ice Cream

By Norman_Burr

Although the ingredients are simple, the taste is divine. Milk, eggs, cream, sugar, fruit and flavoring will mix up just about any flavor of this delectable treat. Home made ice cream will start with a cream base. Adding the ripest fruits available will enhance the flavor and create a stir at the table when it is served.




Through the freezing process, the other ingredients are added, which are ice and air. Basically the more you mix it, the more air in the ice cream and the lighter it is. When you shop for it, you may notice that some boxes are heavier than others even though the fluid ounces are the same. That is because of the air that is mixed in during the freezing process. Premium ice creams will be heavier than their less expensive counterparts.



There are two basic styles. American style, also called New York or Philadelphia style and the custard style or French custard style. American style is made without egg yolks and does not require any cooking.



Custard style uses eggs which are added to hot milk and sugar. Whisking the mixture over a low heat until it coats the back of the spoon assures a good beginning to the treat. This rich and smooth ice cream is the result of the egg yolks in the mixture which act as an emulsifier. Custard style should be cooled at least an hour before freezing. American style is made without the addition of eggs and no cooking. It is a delicate tasting ice cream due to the small amount of ingredients used.



Home made ice cream can be made in a hand crank maker or an electric one. If neither of these is available you can place the mix into the freezer and let it freeze. It is advisable to take it out once in awhile and stir it well to make it a little smoother and add that air we were talking about.



Once the mixture has thickened in your machine and is hard to stir, remove it and transfer the container to the freezer. Allowing it to freeze for several hours will help the flavor. It is also a difficult task because everyone knows just how delicious it is.



Taking a basic vanilla ice cream recipe and getting creative with very ripe fruits and possibly some nuts, such as walnuts or pecans, will enhance the taste and make your mouth start watering before it is even close to being done. This can be a great family activity and one that can be used on picnics or backyard barbecues. It is the perfect dessert for young and old alike. Making the ice cream when there is no freezer available for the finale is possible. The difference will be the texture. Without freezing, it will be more of a soft serve consistency.



Some of the fruits you may want to add are peaches, raspberries, bananas or strawberries. Simply mashing the fruit and adding it to the mixture during the churning process will incorporate the ingredients very well. Flavoring other than vanilla can also be used. It depends on personal taste and experimenting with different flavors will just enhance the experience.



For more help finding the best electric ice cream makers and to find additional information on the white mountain ice cream maker please visit our site today.



Article Source: http://EzineArticles.com/?expert=Norman_Burr

Delicious Summer Cooler Recipes

By C_D_West

Summers are approaching, and its time to get your hands wet in making some chilling and delicious cool summer recipes.




Basic lemonade recipe: If you know absolutely nothing about summer coolers, start with basic lemonade. Add lemon juice and sugar to water. Stir well so that it is all dissolved, and voila-your lemonade is ready. As simple as that. Of course you have to decide on the amount of lemon juice and sugar to be added. Too little will make your lemonade bland. You can also add a hint of honey to this drink to give it a beautiful yellow color.



Ginger mint surprise: Take some ginger and mint, and crush them finely in a blender. Strain out the juice, but do not throw the strained ginger and mint pieces. Add lemon juice and sugar to it. Your concentrated ginger mint surprise is ready. Add ice-cold water to it. Add a pinch of the strained ginger and mint pieces to each glass and stir, it will give a nice look to the drink



Red: I call this one red. Because most of the things I use are red in color. Add watermelon juice, lemon juice (I add lemon to all my summer coolers, it gives a nice flavor to them), strawberry juice, and red wine. You can skip out the red wine if you don't like the taste. But personally, I prefer the wine. Mix all of them, add pieces of fruit, and another cooler is ready. It is basically sangria, and is very delicious.



One thing about summer coolers is that presentation really matters. You cannot just pour them in a glass and drink them. It kills all the fun. Decorate your coolers. For example, the best way to decorate Red, is by adding a lot of fruit pieces to the glass and pouring Red on it. Add a sliced lemon, or leaves of mint on top.



When you add a classy look to your summer coolers, they become all the more delicious.



The author has been writing articles online for over 4 years now. Not only does this author specialize in health, fitness and relationships you can also check out his latest websites on Wine Cellar Cooler and Wine Cellar Coolers



Article Source: http://EzineArticles.com/?expert=C_D_West