Nice mouthfuls of chicken together with cucumber in lime and lemon sauce taste delicious and refreshing on a hot summer day.
This American cake is extremely light, thanks to the use of oil instead of butter and the addition of extra egg whites. With such a virtuous cake, it is surely not a sin to add a rich mascarpone cream… The best accompaniment to this cake is, of course, a cup of Earl Grey tea.
If you are interested in downloading
’90 Years of KitchenAid – The CookBook’
click the tittle above
Sweet Potatoes (Ipomoea batatas) is a dicotyledonous plant that belongs to the morning glory family Convolvulaceae. Its large, starchy, sweet-tasting, tuberous roots are a root vegetable. In some parts of the English-speaking world, sweet potatoes are locally known by other names such as kumara, but people usually confused it with yam due to their similar appearances. The young leaves and shoots are sometimes eaten as greens. The sweet potato is only distantly related to the potato (Solanum tuberosum) and does not belong to the nightshade family Solanaceae, but both families belong to the same taxonomic order, the Solanales.
The plant is a herbaceous perennial vine, bearing alternate heart-shaped or palmately lobed leaves and medium-sized sympetalous flowers. The edible tuberous root is long and tapered, with a smooth skin whose color ranges between yellow, orange, red, brown, purple, and beige. Its flesh ranges from beige through white, red, pink, violet, yellow, orange, and purple. Sweet potato cultivars with white or pale yellow flesh are less sweet and moist than those with red, pink or orange flesh.
Ipomoea batatas is native to the tropical regions in the Americas. Of the approximately 50 genera and more than 1,000 species of Convolvulaceae, I. batatas is the only crop plant of major importance—some others are used locally (e.g. I. aquatica “kangkong”), but many are poisonous. The genus Ipomoea that contains the sweet potato also includes several garden flowers called morning glories, though that term is not usually extended to Ipomoea batatas. Some cultivars of Ipomoea batatas are grown as ornamental plants under the name tuberous morning glory, used in a horticultural context.
A delicious starter recipe found on goodhousekeeping.co.uk
These succulent scallops make a great dinner party starter.
A retro drink enjoying renewed interest found on food52.com
The Rickey is a highball drink made from gin or bourbon, half of a lime squeezed and dropped in the glass, and carbonated water. Little or no sugar is added to the rickey. Originally created with bourbon in Washington, D.C. at Shoomaker’s bar by bartender George A. Williamson in the 1880s, purportedly in collaboration with Democratic lobbyist Colonel Joe Rickey, it became a worldwide sensation when mixed with gin a decade later.
A recipe for the rickey appears as early as Daly’s Bartenders’ Encyclopedia (1903, p. 57) by Tim Daly:
GIN RICKEY. Use a sour glass. Squeeze the juice of one lime into it. 1 small lump of ice. 1 wine glass of Plymouth gin. Fill the glass with syphon seltzer, and serve with small bar spoon.
This rickey on the other hand is alcohol free:
A great thirst quencher found on allrecipes.com
A mocktail named after a British child actor. Yummy, yummy.
In context: Frederick Cecil Bartholomew (March 28, 1924 – January 23, 1992), known for his acting work as Freddie Bartholomew, was an English-American child actor. One of the most famous child actors of all time, he became very popular in 1930s Hollywood films. His most famous starring roles are in Captains Courageous (1937) and Little Lord Fauntleroy (1936).
Bartholomew was born in London, and for the title role of MGM’s David Copperfield (1935), he immigrated to the United States at the age of 10 in 1934, living there the rest of his life. He became an American citizen in 1943 following World War II military service.
Despite his great success and acclaim following David Copperfield, Bartholomew’s childhood film stardom was marred by nearly constant legal battles and payouts which eventually took a huge toll on both his finances and his career. In adulthood, after World War II service, Bartholomew’s film career dwindled rapidly, and he switched from performing to directing and producing in the medium of television.
It’s hard to find a better way to cool off on a sticky summer day than with a glass of ice-cold lemonade—and humans have felt that way for centuries. Lemons, which originated in Asia (India, northern Burma and China), had made their way to the Mediterranean coast and Egypt by the 12th century. Although it may have been drunk even earlier, the first written evidence of lemonade consumption comes from the writings of Persian poet Nasir-I-Khusraw. We also know from trade records that bottles of qatarzimat, lemon juice mixed with sugar, were commercially available and did a brisk trade in Cairo markets of the time.
Thirteenth-century Arabic books on cooking provide recipes for lemon-syrup drinks, and it is believed even the Mongols enjoyed their lemonade, albeit an alcoholic version. By the mid-1600s, the taste for lemonade had spread to Europe, and street-side limonadiers sold cups of a honey-sweetened version of the drink to passing Parisians. By the 18th century, lemonade had immigrated along with hundreds of thousands of Europeans to America.
During the Victorian era, lemonade became a popular alternative to booze among proponents of the alcohol-abstention movement on both sides of the pond. This famously included First Lady Lucy Webb Hayes, who became known as “Lemonade Lucy” after her penchant for serving lemonade in lieu of alcohol, which she banned from the White House during her husband’s tenure from 1877 to 1881.
Although lemonade’s basic ingredients—lemon juice, water and sugar—have remained the same for centuries, there have been some interesting additions to the beverage over the years, including milk and egg white. Using carbonated water in lieu of the flat stuff is one popular adaptation, especially in Europe, though American purists more often refer to this combination as lemon soda. But it’s the lemon flavor itself, it turns out, that’s a big part of what keeps us coming back for lemonade.
Research has uncovered a scientific basis for our fondness for sour-tasting drinks, especially in hot weather. Drinks with sour flavors stimulate salivation, helping to alleviate the dry mouth feeling associated with thirst and dehydration. And, even better, the increased saliva production keeps up even after we’ve finished drinking—causing humans to associate these flavors with thirst quenching. Lemon juice, of course, has other health benefits as well: Due to its high levels of vitamin C, it has been used to treat scurvy in sailors for centuries.
Scurvy prevention is also what originally prompted the lemon tree to proliferate in California—drinking of the juice hit a high during the California gold rush of 1849, when malnourished miners purchased it to ward off vitamin C-deficiency. Today, more than 90 percent of American lemons come from California, though the United States is typically bested in lemon production by India, Mexico, Argentina, China and Brazil.
We often think of lemonade as a summertime beverage, but lemon trees are actually evergreen, at least in the right climate, and they bloom and produce fruit all year. Although there are some 50 varieties of lemons, most of those consumed in the United States are of the Lisbon, Eureka or Bearss varieties, which are so similar in appearance that they are often difficult to tell apart. A typical lemon tree can yield 500 to 600 pounds of lemons per year, and even at 5 to 6 lemons per cup of juice, that’s a whole lot of lemonade.
This summer, it’s easy to treat yourself to a historically accurate glass of lemonade, as Isabella Beeton included a recipe, which she described as a “summer refresher,” in her Victorian classic “The Book of Household Management,” originally published in 1861.
The rind of two lemons
The juice of 3 large or 4 small lemons
1 lb. loaf sugar
[equivalent today to 1 lb. of regular granulated sugar]
1 quart of boiling water
Rub some of the sugar, in lumps, on 2 of the lemons until they have imbibed all the oil from them, and put it with the remainder of the sugar into a jug; add the lemon-juice (but not pips); and pour over a whole quart of boiling water. When the sugar is dissolved, strain the lemonade through a fine sieve or piece of muslin, and, when cool, it will be ready for use. The lemonade will be much improved by having the white of an egg beaten up in it; a little sherry mixed with it, also, makes this beverage much nicer.
A great summer classic found on bbc.co.uk/food/recipes/
A grown-up summer drink with a pleasantly bitter bite.
A lime (from French lime, from Arabic līma, from Persian līmū, “lemon”) is a hybrid citrus fruit, which is typically round, lime green, 3–6 centimetres (1.2–2.4 in) in diameter, and containing acidic juice vesicles. There are several species of citrus trees whose fruits are called limes, including the Key lime (Citrus aurantifolia), Persian lime, kaffir lime, and desert lime. Limes are an excellent source of vitamin C, and are often used to accent the flavours of foods and beverages. They are grown year-round. Plants with fruit called “limes” have diverse genetic origins; limes do not form a monophyletic group.
To prevent scurvy during the 19th century, British sailors were issued a daily allowance of citrus, such as lemon, and later switched to lime. The use of citrus was initially a closely guarded military secret, as scurvy was a common scourge of various national navies, and the ability to remain at sea for lengthy periods without contracting the disorder was a huge benefit for the military. The British sailor thus acquired the nickname, “Limey” because of their usage of limes.
Lime juice may be squeezed from fresh limes, or purchased in bottles in both unsweetened and sweetened varieties. Lime juice is used to make limeade, and as an ingredient (typically as sour mix) in many cocktails.
Lime pickles are an integral part of Indian cuisine. South Indian cuisine is heavily based on lime; having either lemon pickle or lime pickle is considered an essential of Onam Sadhya.
In cooking, lime is valued both for the acidity of its juice and the floral aroma of its zest. It is a common ingredient in authentic Mexican, Vietnamese and Thai dishes. It is also used for its pickling properties in ceviche. Some guacamole recipes call for lime juice.
The use of dried limes (called black lime or loomi) as a flavouring is typical of Persian cuisine and Iraqi cuisine, as well as in Gulf-style baharat (a spice mixture that is also called kabsa or kebsa).
Lime is an ingredient of many cuisines from India, and many varieties of pickles are made, e.g. sweetened lime pickle, salted pickle, and lime chutney.
Key lime gives the character flavoring to the American dessert known as Key lime pie. In Australia, desert lime is used for making marmalade.
Lime is an ingredient in several highball cocktails, often based on gin, such as gin and tonic, the gimlet and the Rickey. Freshly squeezed lime juice is also considered a key ingredient in margaritas, although sometimes lemon juice is substituted.
Lime extracts and lime essential oils are frequently used in perfumes, cleaning products, and aromatherapy.
Text from Wikipedia
A chiffon pie is a type of pie that consists of a special type of airy mousse-like filling in a crust. The filling is typically produced by folding meringue and/or whipped cream into a mixture resembling fruit curd (most commonly lemon) that has been thickened with unflavored gelatin. This filling is then put into a pre-baked pie shell of variable composition. This same technique can also be used with canned pumpkin to produce pumpkin chiffon pie.
A snack recipe found on goodhousekeeping.co.uk
A tasty snack or starter, this tangy crab paté with toasted brioche is perfect for a spring dinner party or the year’s first picnic.
In an interview in 2008, Ramesh Chauhan of Parle revealed that he had approached the owners of Duke’s Lemonade, requesting them to share the formula for the drink with the promise not to market it in India, which was turned down. Chauhan decided to come up with his own formula, which he launched under the Limca brand in 1977.
In 1992, when the Indian government allowed Coca-Cola to return for operations, at the same time as it admitted Pepsi for the first time, Coca-Cola bought local soft-drink (soda) brands, from Parle Agro owner Mr Ramesh Chauhan including Limca, Thums Up (a cola-like drink), Maaza (a mango-juice based drink), Citra and Gold Spot (Orange flavour).
Like most other sodas, Limca is generally sold in glass bottles within India, which are returned to the store or restaurant after the contents have been consumed. The bottles are sent back to the manufacturer, washed and reused, because the bottles are more expensive than the drink itself, and selling the drink in tin cans and plastic bottles steps up its market price. However, the drink is also sold in tin-cans and plastic bottles.
Prior to 1988 the original formula of Limca contained Brominated vegetable oil (BVO). After world wide reports of ill effects of BVO – the use of BVA in soft drinks was banned in India. As a result of this ban – the formula for Limca was changed and BVO was removed from the concentrate for Limca.
Limca is marketed in 200 ml and 300 ml glass bottles with national maximum-retail prices of 8 Indian Rupees (INR) and 11 INR, respectively; 330 ml cans priced at 18 INR, 600 ml plastic bottles priced at 25 INR, 1.5 liter “Family Pack” plastic bottles at 45 INR, and 2 liter “Party Pack” plastic bottles priced at 55 INR. In certain establishments such as cinema-halls, snack-bars, and bakeries, Limca is available from soda-fountains, in 350 ml paper glasses (tumblers). Prices of fountain Limca vary.
Limca also publishes the Limca Book of Records, a record book similar to the Guinness Book of Records, started originally by Mr Ramesh Chauhan. The Limca Book of Records details feats, records and other unique statistics from an Indian perspective.
One of Limca’s original and very popular taglines was “Limca. It’s veri veri Lime & Lemoni.” In India reigning top Hindi film actress and actors are generally chosen as brand-ambassadors for the product.
Text from Wikipedia, the free encyclopedia
En snack recipe from a folder found on godfisk.no
I think few people in the world eat more shell fish than Norwegians. Our coastal waters are rich with lobster, crabs and saltwater crayfish and further out the sea is full of shrimps. We have even managed to save our freshwater crayfish from the pest that wiped out the nordic species in Sweden.
3 recipes for aromatic butter found on imagasin.info
Here is recipes for three types of aromatic butter that tastes great, for example, with baked potatoes, a delicious steak dinner or grilled fish or meat. They are easy to mix and keeps well for a while in the fridge.