A spicy steak recipe found on joker.no
Strong experiences can sometimes be good and can serve as spices in everyday life. Here you have a healthy and tasty steak with beans and ruccula. Just the thing when you want to treat yourself to a good and healthy meal.
Most everybody thinks of spaghetti when Italian cookery is mentioned, but few persons are aware of the fact that the little tart which fills such an important place on our dessert list is almost as popular in some parts of Italy as the well-known spaghetti.
A condiment recipe found at BBCfood
Mango chutney is the classic accompaniment to curry – try making your own with this simple recipe. While this homemade mango chutney is delicious with curry, try it with cold meats to jazz up leftovers.
Chiabatta eller Ciabatta (Italian pronunciation: [tʃaˈbatta], literally slipper bread) is an Italian white bread made from wheat flour, water, salt, and yeast, created in 1982 by a baker in Verona, Veneto, Italy, in response to the popularity of French baguettes. Ciabatta is somewhat elongated, broad, and flat, and is baked in many variations.
While panino indicates any kind of sandwich regardless of the bread used (whether slices or a bun), a toasted sandwich made from small loaves of ciabatta is known as panini (plural of panino) outside Italy.
This simple dish based on only 5 ingredients; Sausages, cheddar, apples, leeks and curry are made in no time and looks as
delicious as it tastes.
A juicy apple cake recipe found in “Mett På En
Litt Sunnere Måte” (Full a slightly healthier way)
a free e-booklet publshed by tine.no
This cake is based on cottage cheese, which gives it a slightly acidic flavor that will go great with the sauteed apples wedges.
It’s likely you’ve heard the adage “An apple a day keeps the doctor away,” and everyone knows about the reputed healing powers of a steaming bowl of chicken soup. But would you think to place potato slices on a fever-stricken patient’s forehead? Or shampoo with mayonnaise to give your mane that healthy shine? Foods have been used as medicine since our Neolithic ancestors ate mosses with antibiotic properties to help heal wounds. It’s a long road from healing mosses to zinc lozenges, so let’s take a look at the world of food remedies.
Several hundred years before Alexander Fleming discovered the benefits of penicillin, European housewives kept moldy loaves of bread hidden in their kitchen cabinets. When a family member got a cut or scrape, they would break off bits of the moldy bread, mix it with water to form a paste and paint it over wounds. This method was hardly a cure-all, since it depended on the natural presence of penicillium or other antiseptic molds to be beneficial. But when it did work, the bread treatment must have seemed like a godsend in a world lacking even a basic understanding of how diseases spread.
These medical dark ages lasted far too long for many patients. From the medieval era all the way up through World War I, wartime was especially harrowing for patients and doctors. During the Civil War, for instance, more men died from disease than on the battlefield. People resorted to food- and plant-based remedies because demand for more scientific medicines far outstripped supply. For example, both Northern and Southern troops placed poultices of cooked onions and garlic on their chests to combat croup and congestion. In 1863, Alabama’s Mobile Register gave a delicious-sounding recipe for blackberry cordial that promised to “alleviate the suffering and perhaps save the lives of many of our soldiers” who were sickened by drinking typhus-contaminated water. Baking soda was administered to treat upset stomachs, and sprained limbs were often soaked in salt solutions, a practice that continues today. For amputations, unlucky soldiers were often given wooden spoons—not to cook with, of course, but to clench in their teeth.
At the same time, an ocean away, England was experiencing a true golden age of food remedies. Modern medical breakthroughs like pasteurization (in 1862) and the stethoscope (in 1852) were finally beginning to catch up with kitchen cures, creating a uniquely British blend of folk wisdom and scientific method—the apothecary shop. Modern treatments like morphine, laudanum and chloroform found places on apothecary shelves right next to rosemary tinctures and essence of sage. Receipt books from the period show a real appreciation for the healing powers of lard, which could soothe chapped hands, ease inflammations and help repair burns. Herbs were used liberally in the Victorian home: Dill water could calm a colicky baby, lovage and peppermint were brewed into teas to cure upset stomachs and rosemary-infused alcohol was used for pain. Looking through Victorian medical books, we can see many treatments still familiar to us today. Add two handfuls of oats into a warm bath, for instance, and eczema and chickenpox sufferers would itch no more.
But what about the proverbial apples and chicken soup? Do they really work as well as folk wisdom seems to dictate? While an apple a day certainly won’t guarantee perfect health, apple extract has been shown to decrease cancer cell growth dramatically. Just don’t forget to eat the peel—that’s where most of the beneficial nutrients are found. And a 2000 study demonstrated that chicken soup does indeed have anti-inflammatory properties that help reduce cold symptoms. As for lard salve and onion poultices, however, the jury’s still out.
A picnic loaf recipe found on tescorealfood.com
It is still high season for picnics here on the northern hemisphere so if the weather is agreeable there is no reason to sit down indoors to have lunch. Pack the lunch and find yourself a nice peaceful spot. Remember winter is back in just a few months – Ted
Beef and lamb liver is well suited for this dish. Lamb liver may have a slightly drier texture than beef’s, but many people still like lamb liver the best. Do not fry the liver slices for too long. They should be pink and soft in the center. If you’re fond of onions you can cut an onion in slices and fry them in butter or margarine before placing them on top of the liver slices.
A Stuart era dessert/snack recipe found on CookIt!
In Stuart times, cooking methods were much as they had been for centuries. Most food was still cooked over open fires, outdoors as much as possible, otherwise the houses became filled with smoke and the danger from fire was much greater.
Spit roasts were improved and became easier to use, otherwise trivets for frying and cooking pots for boiling were the main cooking methods.
This recipe is simple but nutritious, using eggs and apples, both of which were easily obtained in the countryside where most people still lived. The addition of raisins and ginger (both imported from abroad) were too expensive for most ordinary people, and used sparingly even by the better off.
A slightly different dessert / snack recipe found on godt.no
Spicy and golden apple slices sprinkled with fennel sugar and dipped in apple caramel sauce can be summed up with one word: delicious!
A delicious snack/lunch recipe found on gilde.no
Baked brie wrapped in bacon, roasted hazlenuts, fried apple wedges,
thyme and honey sounds like a mix made in heaven if you as me – Ted