Kitchen, Food and Cooking

I must say that I don’t eat Japanese food very often which is probably to my detriment, given how people rave about it. It’s not that I don’t like it, it’s just that I don’t get the opportunity. Our town has only one Japanese restaurant and I was not impressed last time I ate there - maybe I should try again.

However, recently I read an article about Japanese Tempura and it made me think about preparing it myself. I’m sure I could - why not give it a try yourself and let me know how it goes.

Have you ever thought about wine etiquette? Do you know how to serve wines correctly?

If you have never given it any thought maybe now is the time. I just found this interesting piece all about Proper Wine Etiquette and I must say it is an interesting read.

Discover what temperature to serve your red wine at.

And find out that the glass you drink from makes all the difference.

Ideal for the entertainer this kitchen is practical and oh so good looking.

From Carma Cucine this kitchen is designed for those who adore spending time in the kitchen, and are keen to make it a highly pleasant and ergonomically agreeable experience.

Ideal for food enthusiasts is the stainless steel hood over the oven for odor-free cooking; glass shelf on the breakfast bar; the wooden accents; and the high quality laminate.

A very versatile and customizable modern kitchen for your new home?.

Do your family groan every time you say “Let´s have a salad?”. Do they associate salad with a pile of limp lettuce leaves and a sprinkle of cress?

If the answer is a resounding “YES”, then read on. It is time to get a little more creative, and with the wealth of fruits and vegetables now available on the supermarket shelves all year round, you really have no excuse. The goal should be to encourage your family to enjoy a fresh, healthy salad as a regular part of their diet.

Most salad vegetables are packed with vitamins, minerals and goodness. Try incorporating some of the following items into your salad bowl for variety and flavour.

Chicory or Endive
Low in calories, this member of the endive family can either be eaten raw in a salad or cooked lightly for a side dish. Choose conical endives with tightly packed closed heads. They should be almost white with a greeny-yellow top when freshest. Have a slightly bitter flavour, so go well with a sweeter dressing such as orange and honey, or honey and mustard.

Bean sprouts
One of the healthiest additions to a salad, the popularity of bean sprouts has soared, thanks to increasing interest in Chinese cookery. But these crispy, white shoots also taste excellent raw. Try combining them with finely sliced spring onions, red peppers and mushrooms and then sprinkling over a bed of mixed salad leaves.

Dandelion leaves
Dandelions are usually considered a weed, but in days gone by they were actually cultivated for use as a salad vegetable! For the best taste, select the youngest, light green, tender leaves and wash them well. Older leaves will be tougher.

Rocket
Rocket has become more popular as a salad ingredient. Rocket leaves have a slightly peppery taste, and mix well with a lemony flavored dressing.

Nasturtium leaves
Both the leaves and the flowers of this plant are edible if you are feeling daring! The leaves taste similar to cress. Again, look for the youngest leaves. You can use the flowers as a pretty salad garnish if you don´t fancy eating them, otherwise remember to remove the stamen from the flower and wash thoroughly.

Watercress
A dark green leafy plant which is very rich in carotene and vitamin C. Wash the watercress thoroughly and remove any thick stalks. Use the leaves and the thinner stalks whole or finely chopped.

Turnip
Not a vegetable that you would normally associate with salad, but grated turnip
( or white radish if you can´t get turnip) makes a great side dish if you mix with chopped spring onion, a little sugar and a spoonful of hot horseradish sauce. Excellent with cold roast meats, and gives the meal a real kick!

Bamboo Shoots
Another vegetable favoured in Oriental cuisine, bamboo shoots are best fresh and finely sliced. The canned variety offer an easy alternative, and make a good substitute. Crunchy and delicious!

Combine any of the above suggestions with the usual salad platter of mixed leaves, tomatoes, cucumber, onion, radishes and peppers and enjoy a salad with a difference.
And don´t forget, offering a selection of unusual and tasty dressings can make all the difference. When your family say “Can we have that again, please?”, you´ll know that you´ve got it right!

When making homemade herb vinegars it is fun to try a new combination but sometimes you need to know it will work first. Here are a few tried and tested combination that are sure to be a success for you.

• The classic, stand by combination - sage, thyme and parsley with one sprig of rosemary

• For a spicy effect try - nasturtium blooms with peppercorns, cilantro, dried pepper, basil and garlic

• For a very appealing look try - pineapple sage blossoms with cranberries, garlic and ginger

• If red is your color of choice try - pineapple sage blossoms in white wine vinegar

• Want an unusual color? Try this mix of - garlic cloves, chives and nasturtiums

Do you have children in your family that are fussy about their food; you know the ones, those picky eaters.

They can really try ones patience! But what if your fussy eater also had food allergies? Now, that would be a hair pulling event.
But recently, I came across an interesting article about “Help for Picky Eaters with Food Allergies“. And it had some great ideas. One such idea was to:-

Arrange the child’s food in a patterns or shapes and make a story about it as they eat.

I won’t repeat all the other great ideas here, go and read it yourself.

Spices add flavour and colour to your cooking, and whilst they don´t add any real nutritional value, some spices do have properties that aid digestion. There are a huge array of spices on the shelves at the store, so try to experiment with flavours by using those whose smell appeals to you.

Spices should be stored in a cool, dark place and will keep for up to a year in these conditions. Any longer, and the taste and aroma will begin to disappear.

Here to help you make a choice is a handy guide to selecting spices with some ideas about the foods that each spice complements.