How to make an italian coffee the good old way

In Italy, ordering a Caffe Moka is quite different from, say, calling for a Mocha coffee in America. To sound alike is not to taste alike, coffee-style. For making moka, the chocolate syrup is nowhere in sight. From Trieste in the north east all the way down to Trapani in Sicily, the espresso is very popular since many generations of italians. 

Small, two-chambered moka pots sit on many Italian stove tops, easy to use and producing a full-bodied coffee, rich in aroma. Many have an hourglass shape, but you can find moka pots in a variety of styles, all based on the same operating principle.

 Water is heated in a lower chamber. Vapor pressure approaching two atmospheres pushes the water up through ground coffee in a filter, which collects in the upper chamber as liquid coffee.

It’s really that simple, but it does take some practice, a careful eye and the right grind, never too fine. Use a low flame, and be sure not to overheat to coffee.

Making a moka coffee:

• Fill the base chamber with cold water up to the level of the valve. Insert the filter.
• Completely fill the filter with ground coffee, but don’t pack it down.
• Make sure the filter and rubber gasket are in place. Screw the two chambers tightly together.
• Place the moka pot on the stove. Warning: keep the heat low.
• Remove pot from heat just when coffee starts to gurgle, before it starts to rise and bubble. You’ll be sure to extract only the best parts of the coffee.
• Mix the coffee with a spoon before pouring into cups.
• Rinse the coffee maker with hot water and let dry thoroughly before screwing chambers back together.

The Italian coffee culture:

Coffee is so much a part of Italian culture that the idea of not drinking it is as foreign as the idea of having to explain its rituals. These rituals are set in stone and not always easy for outsiders to understand.

In fact, as in any self-respecting cult, they are made deliberately hard to comprehend, so that the initiated can recognise each other over the bar counter without the need for a curious handshake (which would only lead to stubborn cappuccino stains).

Some might object that the Italian coffee cult is now a worldwide church with branches in London, Dubai and Bora Bora. But although the Arabica coffee blend is often perfect, the cups just the right size and shape, the machines as Made in Italy as they come, Italian coffee bars outside Italy almost always adapt to the host culture – just like the vast majority of Chinese restaurants outside China. If you take your cue from your local high street espresso purveyor, you risk straying from the True Path on arrival in Italy.

The excellent alternative to an Italian coffee is Hawaiian!

At least equally or even better tasting coffee flavor is from Hawaii. To my surprise, I was impressed with the quality of their roasted coffee beans. What struck me the most is a type of coffee from the brand Lion. Original Lion Coffee is noted for its subtle sweet taste and flawless smooth finish. This original coffee blend is created from hand selected coffee beans from specific growing regions.

Lasagna - Home Made is The Perfect Choice!

The best Lasagna is often prepared with passion investing a decent amount of time. It's easy to distinguish a good lasagna from a bad one. If properly done, this dish can be somewhat time intensive and probably not the best choice if you decide to prepare this dish in late afternoon. In my family, Lasagna is a traditional dish that we loved to eat along with a good glass of cabernet wine on weekends.

How to make a lasagna: 

In a large saute pan, over medium-high heat, add 1 tablespoon oil and saute meat, onion, and garlic until meat is browned, breaking up meat with a wooden spoon. Drain pan of fat and add stewed tomatoes, tomato sauce, and tomato paste. Cover and simmer for 15 minutes, stirring occasionally.

In a large bowl, whisk together eggs, then mix in cottage cheese, 1/2 cup Parmesan, parsley, salt, pepper, and seasoning salt.

Spread a little of the meat sauce in the bottom of the prepared pan. Lay half the noodles in the bottom of the baking dish, overlapping by 1/2-inch. Spread half the egg and cottage cheese mixture evenly on top. Sprinkle half the mozzarella and Cheddar evenly over the cottage cheese mixture. Pour half the meat sauce on top. Repeat layering in same order. Sprinkle remaining 1/4 cup Parmesan on top. Bake in center of oven 30 to 35 minutes until sauce is bubbling around the edges. Let stand 10 minutes before serving.

Ingredients1 tablespoon olive oil, plus extra for pan
1 pound ground beef or turkey
1 medium onion, chopped
1 clove garlic, minced
1 (14.5-ounce) can stewed tomatoes, chopped
1 (8-ounce) jar tomato sauce
1 (6-ounce) can tomato paste
1 (8-ounce) box no-boil lasagna noodles
2 large eggs
2 cups cottage cheese
1/2 cup grated Parmesan
2 teaspoons freshly chopped parsley leaves
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon seasoning salt
1 (8-ounce) bag shredded

There are many ways on how to make a good lasagna, you can choose what best works for you and apply your own method. I had the great opportunity to assist my mom in the kitchen while preparing a good lasagna for my friends and family.

Okonomiyaki Osaka - How to make a perfect Okonomiyaki

Osaka style Okonomiyaki is found throughout Japan and famous among first time visitors especially around Kansai area. The dish is affordable and I love to visit the Okonomiyaki restaurant as and when I step foot in Kansai. The staff is usually very skillful and service oriented that makes our stay each and every time pleasant. I happen to visit the Okonomiyaki restaurant last week, summer heat and lots of guests patronizing the restaurant. Some Okonomiyaki restaurants are grill-it-yourself establishments, where the server produces a bowl of raw ingredients that the customer mixes and grills at tables fitted with Teppan, or special hotplates. They may also have a diner-style counter where the cook prepares the dish in front of the customers.

When served with a layer of fried noodles (either yakisoba or udon), the resulting dish is called modan-yaki (モダン焼き), the name of which may be derived from the English word "modern" or as a contraction of mori dakusan(盛りだくさん?), meaning "a lot" or "piled high" signifying the volume of food from having both noodles and okonomiyaki.

Negiyaki (ねぎ焼き?) is a thinner variation of okonomiyaki made with a great deal of scallions, comparable to Korean pajeon and Chinese green onion pancakes.

Essential Ingredients of Okonomiyaki:

about 1/2 a large cabbage
2 cups flour (I use self-raising, my mother says plain flour)
2 2/3 cups water
4 eggs
2 tsp dashi powder (can be replaced by chicken stock powder)
Okonomi Sauce or Tonkatsu Sauce

Other ingredients than can be used:

About 6-8 short-cut bacon rashers (Thinly sliced pork is better but it's a little difficult to get in Australian supermarkets)
1 Tbsp beni-shouga (pickled ginger) chopped finely
1 large negi (shallots/scallions/spring onions) sliced thinly,
Japanese Mayonnaise
10g Katsuo-bushi
Ao-nori
Oil

Finely slice cabbage. (After slicing, bruising it by squeezing in your hands also helps soften it)

Mix flour, water, eggs in a large mixing bowl. Mix in dashi, pickled ginger and some negi. Add cabbage and combine well.

Heat a little oil in a frypan. Spoon Cabbage into the frypan, to make a circle about 22cm(9in) across and 1.5cm(3/4in) thick. Make sure there's enough batter to hold it together. Neaten the edges by using a spatula to push in the edges and any cabbage or batter that's sticking out.

Place thinly sliced pork on top (or bacon).

Cook over med-low heat about 5 min. Flip, then cook another 3-5 min. When cooked through, turn onto a plate, meat side UP. Spread sauce generously on top. Decorate with Mayonnaise, Katsuobushi and Ao-nori. Done!

How was Okonomiyaki invented ?

Okonomiyaki was invented in Japan prior to World War II and evolved and became popular during and after the war. The earliest origins of a basic crepe-like pancake date back to the Edo period (1683-1868) period where these were a special desert served at Buddhist ceremonies called Funoyaki. This then evolved during the Meiji period (1868-1912) into a sweeter dish called Sukesoyaki. During the 20's and 30's the dish continued to evolve with more emphasis put on the sauces added and the name Yoshokuyaki began to be used. The name Okonomiyaki started in the late 30's in Osaka. 

In Hiroshima at this time a similar crepe-like food was popular - it was topped with onions, folded over, and served to children as a snack item. Okonomiyaki, in it's different variations, started to become more popular during the war when rice became scarce and residents had to be creative in using other more readily available ingredients. The simple wheat pancake fit the bill and during and after the war, people started to add more ingredients such as eggs, pork, and cabbage. A restaurant from Osaka claims to have been the first to add Mayonnaise in 1946.

Dim Sum made easy - A great Dim Sum recipe from Hong Kong

The unique culinary art of Dim Sum originated in China many hundreds of years ago. According to some sources the first Dim Sum was made 2,500 years ago, as evident in the poetry and music of that time.

Although Dim Sum is inextricably linked to Cantonese cuisine, some people believe that Dim Sum actually did not originate in Canton. The first Dim Sum is believed to have been made in Northern China and has changed and developed enormously over the centuries. The names of these little delicacies have also gradually changed. Originally it was an exclusive luxury made for the Emperor and his family, but it was also enjoyed by the wealthy. Eventually it was also served in tea houses, particularly the busy tea houses along the famous Silk Road. In the early 20th century there were many developments in the world of Dim Sum. The descendants of the Manchurian empire did not need to work so to pass the time they frequented eating and drinking establishments. Tea houses and restaurants vied with each other for business by offering Dim Sum in ever increasing varieties.

Traditional steamer made of Bamboo

Nowadays Dim Sum is an integral part of Chinese culture, and is widely appreciated in many other Asian countries. The filling, pastry and shape depends on the region and climate from which it originates. The tastiest and best, according to many, comes from Southern China, Canton and Hong Kong. Eating Dim Sum at a restaurant is usually known in Cantonese as going to "drink tea" (yum cha), as tea is typically served with Dim Sum. I personally love Dim Sum, can't get tired from eating Dim Sum on Weekends, a great alternative to western food which allows you to gather with your loved ones. The cheapest and one of the most delicious Michelin star Dim Sum Restaurants in Hong Kong is Tim Ho Wan.

A Shumai with pork at a market in Hong Kong

How to make Har Gow

A typical Dim Sum eatery, Sam Hai Yat in Hong Kong and daily early morning struggle to make the perfect dim sum. The interesting documentary ''The Art of Dim Sum'' introduces the art of making Dim Sum by Dim Sum masters in Hong Kong.

Preparation method

Book written by Ellen Leong

For the dips, place the soy sauce, sesame oil and one of the chopped red chilies into a clean bowl and

whisk together. Meanwhile, place the rice vinegar, sugar and the remaining one chopped red chili into a pan and heat until the sugar dissolves. Remove from the heat and allow to cool, then pour into a clean bowl.

For the prawn dim sum, place the prawns into a small food processor and blend to a purée. Transfer to a bowl, add all the other ingredients, except the dim sum wrappers, and mix thoroughly. Place the wrappers onto a clean work surface and place a small spoonful of prawn mixture in the centre of each wrapper. Fold the wrappers over the prawn mixture to create a semi-circle. Press the edges of the wrapper together with damp fingers to seal the wrapper parcels and crimp the edges.

Place the parcels into a bamboo steamer over a pan of simmering water and cover. Steam for 4-5 minutes, or until the prawn mixture is completely cooked through. Remove from the steamer and serve immediately.

To serve, place the dim sum onto a serving plate with both bowls of dips alongside.

Lambrusco - the ideal wine for perfect dining experience !

The Lambrusco is relatively unknown outside Europe, it started with aggressive mediatic campaign throughout the eighties it helped the Italian wine to gain its popularity. Nevertheless, in waste parts of Asia and Latin America this masterpiece of wine remains a novelty. I would say something new that everyone likes, especially ladies love it. I have been drinking Lambrusco Cella since three years and like the sparks that the Rubin red Lambrusco naturally manifests.

It's also an ancient wine, mentioned by Virgil, Pliny, Cato, and Strabo, who was astonished by the size of the barrels made to contain the harvest. None of what the Romans drank has survived, so there's no telling what it was like. However, in the 1300s Pier de' Crescenzi and Andrea Bacci discussed its cultivation, and since then a steady stream of poets have sung its praises. Apart from excellent Spanish Rioja red wines and Italian Asti, Lambrusco is definitely my favourite.

Taken as a whole, Lambrusco is red wine whose primary characteristics are sparkle, lightness and low alcohol content. Lambrusco's sparkle is considerably lower key than that of Champagne orFranciacorta : the fizz boils up when the wine is poured, then settles down, leaving a faint ring of white around the edge of the glass. Lambrusco is also characteristically light -- not much in the way of tannins or body. 

One important thing to keep in mind is that Lambrusco can be either dry or sweet (the characteristics of the individual wines will remain constant from year to year). Obviously, grilled chicken with a dry sparkling wine that leaves the palate clean will be quite different from the same chicken with a sweeter sparkling wine that would go better with a peach. Fortunately, the label does come to your assistance: Secco meansdry, while Amabile means sweet . So read carefully and if you're in doubt taste a bottle before buying several for your picnic. 

Lambrusco is produced in Emilia-Romagna, and more specifically in the area extending from Reggio Emilia, through Modena, to Bologna, and up to Mantova.

There are a number of different kinds, made from different varietals of the Lambrusco grape, all of which come in sweet or dry; the principal varieties are:



· Lambrusco Grasparossa di Castelvetro:

Produced in the province of Modena, from the Grasparossa varietal, and up to 15%Uva d'Oro or other Lambrusco varietals. Red with violet highlights, lively but evanescent sparkle, very pronounced fruity bouquet, and (for Lambrusco) considerable tannic structure.


· Lambrusco di Sorbara:

A wine produced in the province of Modena, From 60% Sorbara and 40% Salamino grapes. Ruby to garnet red, lively but evanescent sparkle, a floral bouquet with violet overtones, and bright acidity that also carries through on the palate. Of the various Lambruschi, it's the most acidic, and very well suited to fatty grilled meats.


· Lambrusco Salamino di Santa Croce:

A wine produced in the province of Modena, from the Salamino varietal, with up to 15% other varietals orUva d'Oro. Ruby red, with lively but evanescent sparkle, very fruity bouquet, and more structure than most Lambruschi.


· Lambrusco Reggiano:

Made with Lambrusco (the Marani, Salamino, Montericco and Maestri varietals), with up to 15% Ancellotta. From Rosé to lively red, fine and long lasting sparkle, pleasing bouquet, light body.


· Lambrusco Mantovano:

Produced with Lambrusco (the Viadanse, Maestri, Marani and Salamino varietals), as well as Ancellotta and Fortana. Ruby red, with a vinous bouquet that has violet overtones.


· Lambrusco Rosato:

Lambrusco, partially fermented off the skins to produce a lighter wine. This is a relatively new wine that is gaining in popularity.



All of these wines are to be drunk young.

For something very different, try Tiziano, the Supertuscan made by Rietine, a small winery in the township of Gaiole in Chianti. "I decided that if I was going to make an alternative wine (another term for Supertuscan, or table wine ) I might as well do something really different," the owner told me, explaining that he uses an ancient variety of Lambrusco, which produces small bunches of widely separated grapes, and cuts it with an equal volume of Merlot. The wine is still, with delightful strawberry and tobacco overtones in the bouquet, and is surprisingly rich on the palate, with lots of ripe fruit. It also ages quite well, and gives an excellent indication of the Lambrusco grape 's potential for producing wines for more serious occasions.

Chickens, Start Your Own Chicken Coop Today!

Mankind has enjoyed a unique relationship with the chicken from time immemorial. No other animal has provided such intelligent, loyal service in producing egg's, chicken manure and meat. It's estimated that an astonishing number of chickens of approximately 40Bn. end up in yearly food production. e.g. chicken wings, feets and chicken breast etc.

Another interesting aspect that most of us don't know is the fact that domesticated chickens have been bred by humans from Asian jungle fowl. The chicken is the closest known relative to the great Tyrannosaurus-Rex.

Differences in terrain, climate and man's requirements have shaped and developed the wide variety of types and breeds of chicken existing today. There are hundreds of chicken breeds in existence, some are exclusively meant for meat production whereas some others are better egg producers. 

An interesting list of chicken breeds can be tracked in Wikipedia under: Summary of Chicken Breeds around the World

Many breeds were selected and are used primarily for producing eggs, these are mostly light-weight birds whose hens do not go broody often. The most interesting breeds that are used for egg production are the following breeds of chicken: The Ameraucana, Ancona, Andalusian, Araucana, Asturian Painted Hen, Barnevelder, Campine, Catalana, Easter Egger, Egyptian Fayoumi, Norwegian Jærhøne, Kraienköppe (Twentse), Lakenvelder, Leghorn, Marans, Minorca, Orloff, Penedesenca, Sicilian Buttercup, White-Faced, Black Spanish and Welsummer.

Most farms and homesteads use dual-purpose breeds for meat production. Some breeds are raised mainly for meat: Bresse, Inxworth, Cornish and Jersey Giant


How much does it cost to raise backyard chickens?

The good news is chickens are really not that expensive to keep and there are lots of ways to cut costs and save money. This article will give you an idea of how much you can expect to fork out for the chickens and their basic needs, as well as some ongoing costs. Let's say your starting small, with only 3 hens. The estimated and approximate costs would be:

Chickens: $3.00 to $30.00 per chicken depending on breed and age.

Coop: $50.00 (secondhand/recycled) to $600.00 (new)

Feed approximately $15.00 per month.

Miscellaneous $10.00 per month.

More than just financially the challenging part will be the amount of time that you will be investing in the upkeep. Don't forget once school holidays start, you will need someone to take care after your chickens and upkeep the coop and surroundings. But all other than that dedication and affection to your daily job is key to success. The chickens will compensate the keeper in return with fresh and healthy eggs!

What else is important to have ?

Hanging feeder:

Chickens will eat out of anything you put in front of them, but using plastic ware or metal bowls means you’ll be refilling them all too often. Plastic or galvanized steel hanging feeders are inexpensive and can be found in a variety of sizes to accommodate any size brood. I have a 15-pound capacity hopper and only need to refill it about once a week. The other advantage of the hanging feeder is that it positions the feed high enough off the ground to protect it from moisture and rodents and also cuts down on the mess made by sloppy chickens.

Natural Chicken Poop Smell Removal

Waterer: 

Keeping fresh water available to the flock is essential. Chickens can only survive a couple of days without hydration, so forgetting to refill an undersized bowl every day can spell catastrophe. Large capacity waterers are inexpensive and easy to use, but I can do you one better. An automatic dog waterer connected to a garden hose will provide consistently fresh water and completely eliminates the need to refill. Mount the dish six inches or so from the ground to keep grit or bedding from being kicked into the bowl. Make sure it’s sturdy. Chickens love to perch and the edge of the waterer is as good a place as any for an indiscriminate chicken.

Utility lamp: 

Chickens do just fine in cold weather, but they aren’t going to complain if you throw a little more heat their way with an overhead lamp. In the the winter months, when daylight is at a premium, a light left on in the coop will also encourage egg production.

A wonderful hobby

Raising your own chicken is a fun thing to do and you will get fresh eggs every day. It also teaches your children to become responsible. Instead of just letting the kids spend most of their time watching television or Play-station you could get them involved in maintaining your mini farm. This way, as young as they are, they are already giving their own chores which teach them how to handle a bit of responsibility. I know it's easier said than done but this could be a good alternative to pass most of your time more productively.

Tortilla de Patata - Simply the Best

Well certainly what defines a great dish is your own taste to start with, and your own palate, and if you like that type of dishes, you know? Ingredient may be the most important part of a dish for me. To start with the simplest and greatest of all times is Spanish cuisine. The Spanish Tortilla is a great dish that can be prepared any time and the ingredients can be easily found anywhere on earth! Tortilla is a super dish for old and young! When I get back from work and don't know what to cook, the first thing that pops in my mind is the Spanish tortilla. It's so easy to make and can be prepared for less than ten bucks. It's a real bargain which saves you costs but also time in preparing the exquisite dish for your loved ones. I consider this the basic recipe for Spanish Tortilla and aim to show you that with this Tortilla recipe the making of this Spanish quiche or savory pie's really not difficult at all! You will find this easy Tortilla recipe - which contains only eggs, potato, onion, salt and pepper on the counter of just about every Spanish tapas bar, often accompanied by one or more variations on the recipe.

For this Tortilla recipe for the classic Spanish eggs and potato quiche you will need the following ingredients.

1 Pound Potato, in thin slices;
1 Onion, medium size, in thin slices;
4 Eggs;
dash Milk
5 or 6 tablespoons Olive Oil (for baking of the potato and onion);
1 tablespoon Olive Oil (for baking of the Tortilla);
1/4 teaspoon Salt (or to taste);
fair dash Black Pepper, preferably freshly ground;

The above quantities of Potato, Onion and Egg should be enough to make a nice Spanish Tortilla, of which you can cut eight or twelve beautiful slices.

Spanish Tortilla Preparation

Preparation of a Spanish Tortilla is really a lot easier than it would seem:

• Heat the Olive Oil in a Saucepan and softly sautee the Potato, Onion, Salt and Pepper for like fifteen minutes until the Potatoes are just done; Keep stirring the mix regularly, you want the Potato and Onion to look golden, not burned;

• Leave the Onion and Potato mix to cool until luke warm; Putting the mix in a colander on top of a bowl is an efficient way to get rid of the excess oil;

• Stir the Milk through the Eggs, add a pinch of Salt and freshly ground Pepper, and stir thoroughly;

• Add the Onion and Potato mix to the Eggs, stir softly until you are sure that all potato particles are covered on all sides, and leave to rest for a minute or so;

• Heat the tablespoon of Olive Oil in an 8 inch (20cm) diameter frying pan or skillet;

• Slide the Egg and Potato mix into the frying pan; Use the backside of a fork or spoon to push any pieces of Potato protruding from the mix back down, making sure everything is covered in egg;

• Bake the Tortilla for like a minute on medium heat, then switch heat to low; Depending on how far you let the Onion and Potato mix cool down, it may take anywhere in between 10 to 20 minutes for the Egg at the top to get done; You may use a lid on the pan to retain the heat;

• As soon as the Egg at the top of the Tortilla sets, slide a large flat plate on top of the frying pan and turn the Tortilla around on the plate; Slide the Tortilla upside down back into the frying pan:

• Few minutes later it's done! 

Mango - Love it or Hate it

Mango, love it or hate it it's there several times a year to make us happy. You'd be surprised to find out how many recipes include Mango itself. You'd be surprised that the best Mango's come from Pakistan and recently Australia has been picking up a lot in production and quality as well. Fresh mango season lasts from April until August. I consider myself as fortunate by living in the tropics always guarantees to discover great choices of Mangoes at affordable pricing. In the West a Mango could easily hit $5.50 whereas in South East Asia you could possibly catch a good Mango at approximately $2.50 which is a tremendous bargain! Mango isn't really the King of Fruits, that privilege is already taken by the legendary Durian fruit. All in all Mango is a magic fruit loved by young and old. I happen to do my daily walk a dog and took my camera to record the latest mango season. Parrots attacking the fruits due to its sweetness and its likely one of the birds favorite fruit. Unfortunately it doesn't grow freely everywhere around the globe but here in Singapore you can be assured that a Mango trees succeed like boom town charlie!

A fierce competitor.. some of the Mangoes benefits are:

• Mango fruit is rich in pre-biotic dietary fiber, vitamins, minerals, and poly-phenolic flavonoid antioxidant compounds.
• According to new research study, mango fruit has been found to protect against colon, breast, leukemia and prostate cancers. Several trial studies suggest that polyphenolic anti-oxidant compounds in mango are known to offer protection against breast and colon cancers.
• Mango fruit is an excellent source of Vitamin-A and flavonoids like beta-carotene, alpha-carotene, andbeta-cryptoxanthin. 100 g of fresh fruit provides 765 mg or 25% of recommended daily levels of vitamin A. Together; these compounds are known to have antioxidant properties and are essential for vision. Vitamin A is also required for maintaining healthy mucus membranes and skin. Consumption of natural fruits rich in carotenes is known to protect the body from lung and oral cavity cancers.
• Fresh mango is a good source of potassium. 100 g fruit provides 156 mg of potassium while just 2 mg of sodium. Potassium is an important component of cell and body fluids that helps controlling heart rate and blood pressure.
• It is also a very good source of vitamin-B6 (pyridoxine), vitamin-C and vitamin-E. Consumption of foods rich in vitamin C helps the body develop resistance against infectious agents and scavenge harmful oxygen-free radicals. Vitamin B-6 or pyridoxine is required for GABA hormone production within the brain. It also controls homocystiene levels within the blood, which may otherwise be harmful to blood vessels resulting in CAD and stroke.
• Further, it composes moderate amounts of copper. Copper is a co-factor for many vital enzymes, including cytochrome c-oxidase and superoxide dismutase (other minerals function as co-factors for this enzyme are manganese and zinc). Copper is also required for the production of red blood cells.

Perfect eaten on their own, mangoes are also delicious in salads, paired with chicken, in desserts or grilled on the barbecue. Some special Mango recipes:

Lettuce, avocado and mango salad

Ingredients:

1 green oak lettuce, torn into small pieces
1 large avocado, diced
1 large mango, diced
2 tablespoons slivered almonds, toasted
2 tablespoons dried cranberries
1 tablespoon olive oil
                                                          1 tablespoon white wine vinegar

1. Combine lettuce, avocado, mango, almonds and cranberries in a bowl.
2. Whisk oil and vinegar together in a jug. Season with salt and pepper. Pour over lettuce mixture. Toss to combine. Serve.

Low fat mango fool

Ingredients:
150g low-fat ricotta cheese
1/2 cup low-fat vanilla custard
2 large ripe mangoes, peeled, roughly chopped

8 pieces almond bread

1.Place ricotta in a food processor. Process until creamy. Pour in custard and pulse until just combined. Transfer to a large bowl. Wash and dry food processor bowl.
2. Process mango until smooth. Reserve 1/3 cup mango puree. Fold remaining mango puree into ricotta mixture.
3. Half-fill four 1-cup capacity glasses with mango-ricotta mixture. Spoon over reserved puree. Cover and refrigerate for 15 minutes or longer, if time permits. Serve with almond bread.

Vanilla Bourbon Bacon

I had finally time to catch up with an good old friend for breakfast this morning, he single-handedly inhaled
almost an entire pound of bacon (It must have been his Wednesday ritual), which made me got to thinking about it more. Why is it that so many people love bacon? We love it so much that we even top lots of our foods with it now. Menu items including bacon have risen almost 30% in the past few years. Designers and artists are inspired by it and create all sorts of bacon concepts. Why?

I suddenly needed to know, and I went on an information hunting spree. After all, almost everyone I know loves bacon. I even know vegetarians who are tempted by the smell of bacon on the griddle. Another interesting fact is that not all pig breeds are suitable for good bacon. As per statistic there are about 73 pig breeds on earth, non officially about one hundred. It's always amazing to find out how many dishes and even deserts can be combined with Bacon. Ever heard of Vanilla Bourbon Bacon Molasses Cookies with Bourbon Glaze ? So here you have it. A cookie jam-packed with not only bacon, but booze as well! Well, the cookies are just as bacolicious without the booze, but we know you really want it!


For the cookies, you will need:

1/2 cup white sugar
1 cup dark brown sugar
3/4 cup of cooled bacon grease (or shortening)
2 eggs
2 Tbsp. vinegar
1/2 cup molasses
4 cups flour
2 tsp. baking soda
1 tsp. ginger
1 tsp. cinnamon
1 tsp. salt
Chopped Vanilla Bourbon Bacon

Line an edged baking sheet with foil. Lay the bacon strips onto the foil, then place in the oven. Heat oven to 400 degrees and set the timer for about 20 minutes. Once cooked, drain bacon strips over the pan then set them aside. Pour the hot bacon grease into a small measuring cup and let it cool completely (put it in the fridge to speed this up). You will use this bacon grease to replace the shortening in this recipe. If you do not have enough grease, fill the rest of the 3/4 cup with shortening.

While the grease is cooling, measure out the remaining ingredients and chop up the bacon. Use as much bacon as you want and enjoy a few pieces while you’re waiting for your grease to cool.

Preheat oven to 350 degrees. Cream together the grease/shortening and sugars. Beat in the eggs. Add remaining ingredients. Drop dough by spoonful onto a lightly greased baking sheet. Do not flatten. If the dough is too soft, refrigerate until more firm. Bake about 9 minutes. Carefully remove them from the cookie sheet and allow them to cool for at least 15 minutes.

Bourbon Glaze:
4 tablespoons butter
1/3 cup bourbon
1/2 cup dark brown sugar

In a medium saucepan melt butter, then add the brown sugar. Whisk in the bourbon, stirring constantly. Once it begins to bubble, turn the heat down to medium-low. Let the mixture bubble for 10 minutes or so. It will bubble and rise in the pan so keep whisking it! The longer you let it bubble, the thicker your glaze will be.

To serve, drizzle the glaze over the cookies or serve the cookies with vanilla ice cream and a drizzle of the Bourbon Glaze on top!

These cookies are perfect for family gatherings and summer picnics and potlucks. They’re also ideal for using up all of the leftover bacon grease you've been accumulating in your refrigerator!

Oysters, They're Simply The Best!

One cannot write anything about oysters without saying,”Some people love ‘em. Some people hate ‘em.” The key to a good oyster is freshness. It should smell of the seashore as the tide recedes over seaweed-covered rocks. It should be full in the shell, firm in texture, and brimming with the natural juice that is its life blood (not just sea water); every spare drop of this should be soaked up with bread. The heel of the oyster, in the deep part of the shell, should be a creamy or ivory colour. The frill should be moist and pulsating, and the oyster should always look bright. Finally, if the shell isn't firmly closed it should do so immediately when tapped.

It is extremely rare to have a "bad" oyster, as fisheries have to purify them in clean water for 48 hours. I have friends who can down several dozen in one session, but they have been eating them for years. Oysters deliver a potent hit of pure protein and minerals, so over-indulgence can be too much for the system, just as too much alcohol can – avoid drinking spirits with them. Oyster flesh has a wondrous texture and, like any piece of meat, should be chewed. This also releases the full flavor, and the juice from the shell completes the experience. (Some insist on swallowing oysters in one; each to their own.)

They can be zipped up with lemon juice, vinegar, seasoning or Tabasco sauce. And, if you're not keen on raw shellfish, they can be lightly grilled, fried or baked in a little sauce. The most amazing Oyster that I had was at Oscar's Conrad Hotel in Singapore last November. I really enjoyed an impressive buffet with a wide range of international and local cuisine, and most importantly my all time favorite, super delicious Oysters! Although you could find Oysters at $1 in Singapore, i'd suggest that when it comes to Oysters you should not go for what is cheap, fact is that Oyster quality plays a fundamental role! I'd rather avoid eating Oysters instead of eating them in a fucked up bar with mediocre hygiene standards.

Here are some benefits of eating oysters:

1. Oysters contain more zinc than any other food. Zinc is necessary for proper growth and development, strengthens the immune system and promotes healing.

2. Oysters are heart healthy. They are high in omega – 3 fatty acids, potassium and magnesium which can help reduce your risk of heart attack, stroke and lower blood pressure.

3. Oysters can help you lose weight! They are low in calories, low in fat and a good source of protein which makes you feel fuller after eating.

4. Oysters are a good source of other essential nutrients. These include vitamins A, E, and C, zinc, iron, calcium, selenium, and vitamin B12.

5. Oysters can help improve your energy. They are a good source of iron which helps the body transport oxygen to individual cells giving you more energy.

6. Oysters can help lower your cholesterol. A study done by the University of Washington found that eating oysters can help raise the HDLs (good cholesterol levels) and lower the LDL’s (bad cholesterol levels).
Other interesting tidbits about oysters:

Other interesting aspects of Oysters

1. Oysters taste better in cooler weather. Spawning, which occurs in the warmer months of May, June, July and August, affects the taste. They are not bad, just not as tasty as in the cooler months.

2. Oysters are considered to be an aphrodisiac. American and Italian researchers found that they were rich in amino acids which trigger increased levels of sex hormones. Their high zinc content aids the production of testosterone.

3. Oysters can be safely eaten in non “R” months. The rule of thumb before refrigeration was not to eat oysters in months whose names have no “R”. This would be May through August when the hot weather would not allow for safe storage of the oysters. Thankfully, for all us oyster lovers, refrigeration makes it possible to eat them all year round!

4. Oysters are good for your garden. Oyster shells are high in calcium which helps balance your soil’s pH. Calcium also helps build strong cell walls which leads to healthier plants. BUT – don’t just throw your oyster shells in the garden though, they should be ground – or you could just purchase the ground oyster shell lime at the local garden center.

5. Oysters can contain harmful bacteria. Be sure of your source! Oysters are filter feeders meaning that they concentrate anything present in the surrounding water. In the gulf coast area, there would occasionally be warnings (after heavy rains causing the potential for water contamination), not to eat the bay seafood.

6. Shucking (opening) oysters is a competitive sport. Shucking oyster competitions are held worldwide. There is even a Guinness World Oyster Opening Championship in Galway, Ireland.

7. Eating oysters is environmentally friendly. They are on the Seafood Watch list as a “best choice”. This means that seafood in this category is abundant, well-managed and caught or farmed in environmentally friendly ways.

A Year Full of Food Scandals

UK supermarket burgers have been found to contain horse meat, remember ? Well, that is nothing compared to many food scandals that happened around the world this year. Some cases shocking but less hazardous and some others simply too much into crime. It goes from dishonesty in labelling giant tiger prawns to make a "Japanese tiger prawn" terrine, sold under the luxury French brand Fauchon. They're making their products seem more luxurious than in reality and another astonishing case of exploding water melons full of chemicals or rat meat sold as lamb in China early this year. According to a statement made by Ministry of Public Security, If you have ordered lamb or mutton for hotpot in Shanghai over the last four years, you might have been served rat, fox or mink.

For food and drinks companies, rising obesity rates present a conundrum. Companies have a duty to their shareholders to make money. All big food companies are working hard to sell more products to more of the world. Many unhealthy products are very profitable. But companies do not want to be vilified for helping to make people fatter. The spectre of government regulation looms large. Many firms are now conflicted, continuing to hawk unhealthy products yet also touting elaborate plans to improve nutrition. They insist they will help lower obesity rates, not raise them, but there is room for doubt. So make sure once you out there, to select your food brand wisely and spend one minute of your time to read the ingredients labelled on the food product. This year was definitely another year of mistrust in food industry, that seems to be fairly obvious. 

What is Healthy and What is Not

Nutrition is nowadays a pretty controversial topic, what is healthy and what is not? When it comes to food, we have plenty of mediatic choices such as TV, newspapers, online, and other media that pass on a daily dose of brainwashing to its readers to believe that everything is good for us. As long you purchase and consume what they think is good for you, life becomes eternal and we will never die of any heart disease or cancer. Well, if you believe what your daily newspaper claims, then we must be living in Alice in Wonderland!

We are often victims of our own success, I happen to come across people who think they are too fat, too slim and some who think they look ugly and can't get rid of their high heels. If you can't hold on to the horse's mane then don't try to hang on to its tail! 

The key to longevity is certainly not about appearance but nutritional diversity and a balanced state of mind. It's like holding securities in a portfolio, if you invest in one single vehicle.. the chances that markets turn against you are considerably high. But if you diversify, you'll soon notice that diversification is what is needed to progress in life. The same thing goes for food and the way we look at things. The more we worry, the more things tend to happen in the opposite direction.

So, it's necessary to cultivate a philosophical aspect of what we want to have, when, and lastly how we going to get healthy stuff from super supermarket or farmer next door. My great-grandma passed away when she hit 104 years of age by accident and surprisingly not by age. She quit smoking at 98 years of age, and lived a pretty hard life. Left alone with three kids, one of whom passed away early with tuberculosis. Nevertheless, she had very strong willpower and a diet based on pasta, vegetables, beans, tomatoes, and chicken. Occasionally in the early morning hours, she loved to enjoy a good glass of Italian grappa (hard liquor). This is just one out of many examples of people who were going through hell in their lives but yet had long live spans. Then there are other unfortunate ones that always watch out for what they consume, do not smoke, do not drink but yet die at 45 of heart failure or prostate cancer. 

Cancer has touched many of us in some way. Whether we know of or have overcome cancer ourselves, or know someone who has passed away from it, we can all draw some form of intimate connection to the disease. There are plenty of foods that can be healthy or unhealthy, it's all about dosage in life. One example could be the southeast Asian fruit Soursop, a flowering evergreen that is said to kill cancer cells effectively and does not produce the same undesirable side effects. On the other hand, another study suggests that high consumption in Soursop could lead to a form of movement disorder such as Parkinson,'s etc. By the side of sickness, health becomes sweet and most of us remember this fact when it's too late. 

Remember, health is wealth in life and anything else will follow smoothly.. 

Your question is quite broad, and health can refer to various aspects of life, including physical health, mental health, and even the health of systems or objects. Here's a general breakdown of what is considered healthy and what is not in different contexts:

Physical Health:Healthy: A person with good physical health typically has a balanced diet, regular exercise, and maintains a healthy weight. They may also have no chronic illnesses, good cardiovascular health, and strong immune function.

Not Healthy: Poor physical health may involve a lack of exercise, an unhealthy diet, being overweight or underweight, suffering from chronic diseases, and having a weakened immune system.

Mental Health: Healthy: Good mental health is characterized by emotional well-being, the ability to cope with stress and life's challenges, positive self-esteem, and healthy relationships.

Not Healthy: Poor mental health may involve conditions like anxiety, depression, or other mental illnesses, as well as chronic stress, low self-esteem, and unhealthy or toxic relationships.

Environmental Health: Healthy: A healthy environment is one with clean air and water, sustainable ecosystems, and minimal pollution. It supports the well-being of both humans and other species.

Not Healthy: An unhealthy environment may be polluted, contaminated, or otherwise compromised, leading to negative consequences for ecosystems and human health.

Economic Health: Healthy: A healthy economy is characterized by low unemployment, stable prices, and sustained economic growth. It provides opportunities for people to earn a living and improve their quality of life.

Not Healthy: Economic downturns, high unemployment rates, inflation, and income inequality can indicate an unhealthy economy.

Relationships:Healthy: Healthy relationships are built on trust, communication, mutual respect, and support. They foster emotional well-being and personal growth.

Not Healthy: Unhealthy relationships can involve abuse, manipulation, lack of trust, poor communication, and emotional neglect.

Systems and Objects:Healthy: In the context of systems and objects, "healthy" often means functioning as intended without defects or malfunctions.

Not Healthy: "Not healthy" in this context typically refers to systems or objects that are broken, damaged, or not working properly.

It's important to note that what is considered healthy or not can vary depending on the specific context and individual circumstances. Additionally, promoting and maintaining health in various aspects of life often requires ongoing effort and attention to make positive changes and address issues when they arise.

The Perfect Mousse Au Chocolat

Chocolate mousse has never lost it's attraction of perfect desert to me.. it's basically a mousse that can fit to any type of menue.  Folding method is very crucial and important, don't over whip it, otherwise you will get a chocolate sauce and not mousse. So, treat this mousse as if it's your first date, be gentle to it and love it ! that will guaranty great results! I happen to try mousse au chocolat the first time in 1996 during hotel management school in Switzerland. It was amazing and I was always wondering on how they do it! Now, after many years I have had the privilege to find and try it out myself... a wonder thing that is not rocket science but simply discipline action following the steps that it requires. Celebrity Chefs would certainly become jobless on TV if you follow this recipe and not theirs, TV shows do not always have the best recipe...

Chocolate mousse is all about ingredients and the way you whip the mousse. There are only three ingredients, so they should be fresh and high-quality. Have your bowl and whisk for the egg whites immaculately clean and your cream very cold. If you've done these things, you’ll end up with a rich and perfectly whipped mousse that can kick the ass of any chocolate pudding. Another interesting aspect is that lot's of five star hotels have chocolate mousse on the menue, did you ever noticed that ?

These are the steps that you must strictly follow! Trust me, once you completed the mousse, it can taste even better than sex. So, try it yourself! Here the ingredients and steps!

Ingredients:

5 ounces semisweet or bittersweet chocolate, coarsely chopped1 cup very cold heavy cream
3 large egg whites (no traces of yolk), at room temperature
Sweetened whipped cream, for serving (optional)

Then, the steps!

1. Fill a medium saucepan with 2 inches of water and bring to a simmer over medium heat.
2. Place chocolate and 1/4 cup of the heavy cream in a large heatproof bowl. (Place remaining cream back in the refrigerator until ready to use.) Nest the bowl over the saucepan, making sure the bottom of the bowl does not touch the water. Melt chocolate, stirring occasionally with a rubber spatula, until smooth and combined with the cream. Remove the bowl from the saucepan and set aside to cool slightly.
3. Place egg whites in a second large bowl and whisk vigorously until stiff peaks form, about 3 minutes (make sure the bowl and whisk have no trace of oil or fat, or the whites will not whip properly); set aside. (Alternatively, you can use an electric mixer.)
4. Clean and dry the whisk (or your beaters if you’re using an electric mixer). Place the remaining 3/4 cup heavy cream in a third large bowl and whisk until stiff peaks form. (Alternatively, you can use an electric mixer.)
5. Using a rubber spatula, fold half of the whipped cream into the melted chocolate, then gently stir in the rest (try not to deflate the whipped cream). Gently fold the egg whites into the chocolate-cream mixture just until there are no longer large blobs of whipped cream or egg white (do not over mix).
6. Spoon the mousse or pipe it from a pastry bag into serving cups and refrigerate for at least 2 hours.

Rien ne va plus! Leave it as it is, don't touch the mousse once these steps are completed! Dont mess it up!