Dizney Words

Freezing vegetables is one of the best methods for preserving food. With this method, you can be rest assured, you enjoy your favorite veggies throughout the year even during the off-season time. Fresh vegetables are best frozen after harvesting. Freezing vegetables in the refrigerator helps to preserve their freshness till the time they can be used for the actual preparation. The quality of the frozen vegetables would also depend upon the handling of the same at the time of harvest. There are many techniques that are involved for appropriate storage of the same.

Freezing Vegetables: Methods to be used
It is best to choose fresh vegetables for freezing as soon as they are harvested. It is also very essential that veggies be blanched before they are frozen. Blanching involves few methods, which are used to treat the vegetables before they are stored. Blanching helps to slow down the enzymes that are present in the vegetables. These enzymes are responsible in causing the veggies to ripen. By slowing down the action of these enzymes, the nutritional value and the color of the vegetables are preserved.

Blanching can be done in different ways. Many vegetables can be blanched in boiling water. Steam blanching is also another process that can be used. One point that would be worth remembering is that these vegetables would need to be cooled thoroughly after the blanching process. The packaging is also equally important in this case. The containers to be used for freezing have to be the ones that are designed specifically for freezer storage.

While freezing vegetables, you must also note that it should never be overloaded. This can affect the condition of the freezer as well as the food that is stored in it.

Freezing Vegetables: Tips to store common vegetables
This method is applicable for many types of vegetables however, there are few for which you would need to avoid this technique. These veggies include green onions, cucumbers, radishes and tomatoes.

Asparagus:
Begin by washing the same and sort it out by size. Always snap off the ends and cut the stalks in 2-inch length. Once blanched, cool and dry to pack it. The small stalks may require 2 minutes in boiling water where as the large stalks would require around 4 minutes.

Beets:
Wash the beets and remove the top portion of the beet. Leave the taproot and cook in boiling water. Small sized beets would take half an hour for blanching where as medium sized beets would take 50 minutes at least.

Carrots:
Wash the carrots, trim and peel them. You can even cut large sized carrots. For water blanching, you would need 4 minutes for the process.

Potatoes:
The potatoes would need to be cut or grated as per your requirement. Then you would need to either cook it in water or sauté it in oil. Whole potatoes would need 5 minutes for blanching where as the pieces would require around 2-3 minutes.

Broccoli:
Use only the dark green stalks and wash and peel the same. Trim stalks and remove the heads. You might also need to soak it in saltwater solution to remove the insects. Then split them lengthwise and blanch. Once cooled, drain the same. It would require 3 minutes for water blanching.

These were some of the common tips and techniques used for freezing vegetables. These basic instructions should help you to begin with this process with some ease.

Tags: Food & Drink by Virgogirl
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Apple is world’s one of the most popular fruits. It is known for its wonderful taste as well as its high nutritional value. It is a popular low-calorie snack. It can be eaten any time of the day in its original form or juice form. It is used for preparing a variety of food recipes such as milk shakes, fruit salad and desserts. Apple is processed to produce various products such as applesauce, apple juices, or dehydrated apple products. As apple provides a number of health benefits, it is recommended to eat an apple everyday for good health. Let’s get some interesting facts about apples.

Facts about Apples

• Apples originated in the Middle East about 4000 years ago.
• They are the members of rose family. They are available round the year.
• More than 7,500 varieties of apples are grown all over the world.
• United States is known for growing about 2,500 varieties of apples.
• The science of apple-growing is known as pomology.
• Apples come in different variety of colors such as red, yellow, green, etc.
• Different varieties of apples range in size, from a bit bigger than a cherry to as large as a grapefruit.
• Some of the popular varieties of apples are Red Delicious, Golden Delicious, Gala apples, Fuji apples, Granny Smith, Rome, Empire, Idared, etc.
• About 25% of their volume is air. That’s why, fresh apples float on water.
• A medium-size apple contains about 80 calories.
• It requires about 36 apples to produce one gallon of apple cider.

Nutrition Facts about Apples

Apple is known for having a great nutritional value. It is an easy-to-carry, low-calorie snack and a natural mouth freshener. One medium-size apple consists of 80 calories, 21 gm carbohydrates, 4 gm dietary fibers (soluble and insoluble), 10 mg calcium, 10 mg phosphorus, 0.25 mg iron, 159 mg potassium, 8 mg vitamin C, 73 IU vitamin A and 4 mcg folic acid.

Health Benefits of Apples

Apple is well-known for offering a number of health benefits. The health benefits of apples are associated with the phytonutrients, such as epicatechin, quercetin and procyanidin, as well as minerals and vitamins found in apples. Phytonutrients present in the apple protect us from various diseases such as Parkinson’s and Alzheimer’s. They have anti-allergic and anti-inflammatory effects. Apple is low in fat, cholesterol and sodium. It is an excellent source of soluble and insoluble fibers. Soluble fiber such as pectin prevents the cholesterol buildup in the blood vessels and thus, reduces the risks of atherosclerosis and heart disease. Insoluble fibers in the apple improve the digestive health. Apple is a potent source of antioxidants, which are effective in preventing many health problems.

A flavanoid called phloridzin found in apple helps protect from osteoporosis and also increases bone density. Pectin in the apple lowers the levels of LDL (bad) cholesterol. It is also helpful in managing diabetes. Apple is effective in preventing various types of cancers such as liver cancer, colon cancer, lung cancer and breast cancer.

Knowing these facts about apples, one can believe that an apple a day keeps the doctor away. Rich in nutrients, an apple is, no doubt, a valuable choice for improving overall health.

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Casserole is the French word used for a saucepan. The casserole is used in the oven as well as a serving dish. The term may also be used for the food that is cooked and served in such a dish. Green bean casserole is a casserole that consists of green beans, French fried onions and canned cream of mushroom soup. You can also use ground black pepper or soy sauce in these food recipes.

Green bean casserole was invented by the Campbell Soup Company test kitchen led by Dorcas Reilly in the year 1955. It is a popular Thanksgiving side dish in the United States. Following are some delightful recipes for green bean casserole, which also have great nutritional value. Know more about freezing fresh green beans.

Green Bean Casserole

Ingredients
4 cups cooked green beans
1 can condensed cream of mushroom soup
1-1/3 cups French fried onions
½ cup milk
1/8 tsp pepper

Directions
In a 1½-quart casserole dish, mix together cream of mushroom soup, pepper and milk. Then add cooked green beans and 2/3 cup of fried onions. Bake this mixture at 350°F for about 25 minutes. Top with remaining 2/3 cup fried onions and bake it for 5 more minutes, until onions become lightly brown.

Grandma’s Green Bean Casserole

Ingredients
3 cans French style green beans, drained
2 tbsps all-purpose flour
¼ cup onion, diced
2 cups shredded Cheddar cheese
1 cup sour cream
2 tbsp butter
½ cup crumbled buttery round crackers
1 tbsp melted butter
1 tsp white sugar
1 tsp salt

Directions
Preheat the oven to 350°F. Melt 2 tbsp butter over medium heat in a large skillet. Then add all-purpose flour, until the mixture become smooth. Cook it for about one minute. Then add onion, sugar, salt and sour cream and mix well. Add green beans and stir. This mixture should be transferred to a 2½-quart casserole dish. Top with shredded cheese. In a small bowl, lightly mix cracker crumbs and remaining butter and sprinkle it over the cheese layer. Bake this mixture in the preheated oven for about 30 minutes, until cheese is bubbly and top turns golden.

Green Bean Pork Chop Casserole

Ingredients
1 bag frozen green beans
1 cup sour cream
6-8 pork chops
1 can mushroom soup
3-4 medium-sized potatoes, scrubbed and thinly sliced
2-3 tbsps olive oil

Directions
Cook and season the pork chops in preheated oil in a pan. Rinse thin slices of potatoes and pat dry. In a mixing bowl, mix well milk, mushroom soup and sour cream and add this mixture to the bottom of a 13-9″ casserole dish. Then add a layer of ½ soup mixture and potatoes. Each layer should be lightly covered. Arrange pork chops in a single row across the mixture. Mix together soup mixture and frozen green beans and spread this mixture over the pork chops. Bake the mixture for about 30-40 minutes at 400°F in the preheated oven. Cover the top using a foil and place it on a baking pan in order to avoid spillage.

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New York style pizza is a style originally developed in New York City by immigrants from Naples, where pizza was created. It is often sold in generously sized, thin and flexible slices. It is traditionally hand-tossed, moderate on sauce and moderately covered with cheese essentially amounting to a much larger version of the Neapolitan style. The slices are sometimes eaten folded in half, or even stacked, as its size and flexibility may otherwise make it unwieldy to eat by hand. This style of pizza tends to dominate the Northeastern states and is very similar to the basic style common through the United States and known simply as pizza.

Chicago style pizza contains a crust which is formed up the sides of a deep-dish pan. It reverses the order of some ingredients, using crust, cheese, filling and then sauce on top. Some versions have two layers of crust with the sauce on top. The invention of deep-dish pizza occurred in America and transcends a single ethnic origin. Deep-dish pizza was invented by Ike Sewell and Ric Riccardo and first served in 1943 at Pizzeria Uno, which is still operating along with its twin restaurant, Pizzeria Due, in the River North neighborhood.

St. Louis style pizza is a variant of Chicago style thin crust that is popular in and around St. Louis, Missouri. The most notable characteristic of St. Louis style pizza is the distinctively St. Louisan Provel cheese used instead of mozzarella.

California style pizza refers to pizza with non-traditional ingredients, especially those that use a considerable amount of fresh products. A Thai inspired chicken pizza with peanut sauce, bean sprouts and shaved carrots is a popular variant in California style pizza restaurants, as are pizzas that use chicken and barbecue sauce as toppings. The style was invented by Chez Panisse restaurant in Berkeley, California and popularized by the California Pizza Kitchen chain, along with Wolfgang Puck’s various fine dining and casual restaurant chains and retail products.

Greek pizza is a variation popular in New England. Its name comes from it being typical of the style of pizzerias owned by Greek immigrants. It has a thicker, chewier crust and is baked in a pan in the pizza oven, instead of directly on the bricks. Plain olive oil is a common part of the topping, as well as being liberally used to grease the pans and crisp the crust. Variations in other parts of the country include using feta cheese, Kalamata olives and Greek herbs such as oregano.

Hawaiian pizza has “Canadian bacon” and pineapple toppings with Mozzarella cheese. This type of pizza is especially popular in the western United States and is also a popular topping combination in Australia, Canada, and Sweden, but notably not in Hawaii. This type is also common within the EU, where it is known as pizza Hawaii.

Taco pizza has ingredients usually associated with tacos, such as: lettuce, shredded beef or hamburger, chopped tomatoes, avocados, corn chips, cheddar cheese, sour cream and taco sauce.

Grilled pizza, invented in Providence, Rhode Island, uses a fairly thin crust cooked on a grill. The toppings are placed on the baked side after the pizza has cooked for a bit and been flipped over.

English muffin and French bread pizza and pizza bagels are common convenience pizzas made at home in an oven or toaster, usually with a simple topping of tomato sauce, sliced or shredded cheese and perhaps pepperoni. French bread pizza is sometimes available commercially as a frozen meal.

New Haven style pizza, also known as apizza is popular in southern Connecticut. It has a thin crust that varies between chewy and tender, depending on the particular establishment. The default version is a “white” pizza topped with only garlic and hard cheeses; customers who want tomato sauce or mozzarella cheese have to ask for them explicitly. Apizza has a very dark, “scorched” crisp crust that offers a distinctive bitter flavor, which can be offset by the sweetness of tomatoes or other toppings.

Breakfast pizza is a specialty pizza made specifically to be eaten breakfast. Such pizzas substitute a sausage gravy (or similar sauce) for the tomato sauce and in addition to cheese are topped with eggs and breakfast meats such as ham, sausage or Canadian bacon. Such pizzas may be eaten fresh, or sold as frozen or ready-to-bake meals.

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Just how popular pizza is? There are over 3 billion pizzas purchased in the United States every year with another 2 billion being purchased around the world and still another 1 billion frozen pizzas being sold each year.

Authentic Neapolitan pizzas are made with local ingredients like San Marzano tomatoes, which grow on the volcanic plains to the south of Mount Vesuvius and Mozzarella di Bufala Campana, made with the milk from water buffalo raised in the marshlands of Campania and Lazio in a semi-wild state. According to the rules proposed by the Associazione vera pizza napoletana, the genuine Neapolitan pizza dough consists of Italian wheat flour, natural Neapolitan yeast or brewer’s yeast, salt and water. For proper results, strong flour with high protein content (as used for bread making rather than cakes) must be used. The dough must be kneaded by hand or with a low speed mixer. After the rising process, the dough must be formed by hand without the help of a rolling pin or other mechanical device and may be no more than 3 mm thick. The pizza must be baked for 60-90 seconds in a 485 °C (905 °F) stone oven with an oak wood fire. When cooked, it should be crispy, fragrant and tender. Neapolitan pizza has been given the status of a “guaranteed traditional specialty” in Italy.

This allows only three official variants:
1. Pizza marinara, which is made with tomato, garlic, oregano and extra virgin olive oil (although most Neapolitan pizzerias also add basil to the marinara);
2. Pizza Margherita, made with tomato, sliced mozzarella, basil and extra virgin olive oil and
3. Pizza Margherita extra made with tomato, buffalo mozzarella from Campania in fillets, basil and extra virgin olive oil.

Pizza in Lazio (Rome), as well as in many other parts of Italy is available in two different styles:
Pizza rustica or pizza al taglio… This pizza is cooked in long, rectangular baking pans and relatively thick (1-2 cm). The crust is similar to that of an English muffin. It is usually cut with scissors or a knife and sold by weight.

In pizza restaurants (pizzerias), pizza is served in a dish in its traditional round shape. It has a thin, crisp base quite different to the thicker and softer Neapolitan style base. It is usually cooked in a wood-fired oven, giving the pizza its unique flavor and texture. In Rome, a pizza napoletana is topped with tomato, mozzarella, anchovies and oil (thus, what in Naples is called pizza romana, in Rome is called pizza napoletana).

Other types of Lazio style pizza include:

– Pizza capricciosa (”capricious pizza”): mozzarella, tomato, mushrooms, artichokes, cooked ham, olives, oil (in Rome, prosciutto raw ham is used and half a hard-boiled egg is added);
– Pizza romana (in Naples): tomato, mozzarella, anchovies, oregano, oil;
– Pizza viennese: tomato, mozzarella, German sausage, oregano, oil;
– Pizza quattro formaggi (”four cheese pizza”): tomatoes, mozzarella, stracchino, fontina, gorgonzola (sometimes ricotta can be swapped for one of the last three);
– Pizza quattro stagioni (”four seasons pizza”): same ingredients for the capricciosa, but ingredients not mixed.

Sicilian-style pizza has its toppings baked directly into the crust. An authentic recipe uses neither cheese nor anchovies. “Sicilian” pizza in the United States is typically a different variety of product made with a thick crust characterized by a rectangular shape and topped with tomato sauce and cheese (and optional toppings). Pizza Hut’s “Sicilian Pizza”, introduced in 1994, is not an authentic example of the style as only garlic, basil, and oregano are mixed into the crust.

White pizza (pizza bianca) uses no tomato sauce, often substituting pesto or dairy products such as sour cream. Most commonly, especially on the east coast of the United States, the toppings consist only of mozzarella and ricotta cheese drizzled with olive oil and spices like fresh basil and garlic. In Rome, the term pizza bianca refers to a type of bread topped with olive oil, salt and, occasionally, rosemary leaves. It’s also a Roman style to top the white pizza with figs, the result called pizza e fichi (pizza with figs).

Ripieno or calzone is a pizza in the form of a half moon, sometimes filled with ricotta, salami and mozzarella; it can be either fried or oven baked.

Now you have to make a tough decision… With so many appetizing types of pizza is really difficult to choose one.

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Whether you’re an adventurous cheese lover or just plain hungry, you’ll find a cheese that will satisfy your craving for great cheese.

Asiago - This cow’s milk cheese gets its name from the village of Asiago in northern Italy. There are two types of Asiago, Asiago d’allevo and Asiago pressato. Asiago d’allevo is made from partially skimmed cow’s milk and is beige in color with distinctive tiny holes running throughout the cheese. When ripe, the cheese can be soft and makes for a great table cheese, but when aged for a year or longer, it is used as a grading cheese. The flavor is rich, somewhat nutty, but mild. The milder, sweeter Asiago pressato is made from pasteurized whole milk and is aged only for a short time.

Camembert - Created in 1789 by Marie Harel, a peasant woman and said to have been christened by Napoleon himself, this cow’s milk cheese (40 to 45% fat) is world renown.
11 centimeters in diameter and 3 to 4 centimeter’s thick, this smooth creamy cheese with a soft white rind should be served at room temperature when perfectly ripe.

Gorgonzola - Named for the Italian city where it is made, this cow’s milk cheese is rich and creamy with a slightly pungent flavor. When aged over 6 months, both the flavor and the aroma become stronger… much stronger. Some people think it’s stinky, but if you like strong cheese, you will love gorgonzola. It goes great with pears.

Livarot - One of France’s oldest, a wonderful cheese named after a village in Normandy and whose nickname is the Colonel because it is bound with five strips of paper that look like a Colonel’s stripes. Livarot is made from cow’s milk but has only a 40% fat content. It is naturally white but colored orange-red with a tincture from a South American tree called the roucou. Livarot goes great with a red wine.

Manchego - Spain’s most famous cheese and most popular, is made from sheep’s milk and has a mild salty nutty flavor. It has a characteristic crosshatch pattern on it’s rind (inedible) that today comes from plastic molds, but is modeled after the traditional presses made from strands of the native grass esparto. Manchego is great to serve alone as an appetizer or with other cheeses and some cured olives. Some people grate it and serve it on vegetarian dishes.

Mascarpone - Originally created in Northern Italy nearly 400 years ago, mascarpone is a key ingredient in the famous Italian dessert Tiramisu. Made from cow’s cream, mascarpone is a buttery double to triple cream cheese with an ivory color, smooth texture and cream-like flavor. You can serve it even with coffee.

Mozzarella is a soft white cheese with a mild flavor typically made from cow’s milk. It came from southern Italy where it was originally made from buffalo milk. If you are lucky enough to find real buffalo mozzarella in your local market, try it. Although expensive, it’s like eating ice cream compared to frozen yogurt.

Pecorino Romano, one of the world’s oldest and most favorite cheeses, comes from just outside beautiful Rome. Romano’s original name was Pecorino-Romano. Romano is very important in Central and Southern Italy. Romano has a creamy white color, sharp piquant flavor and a hard granular texture. Romano can be used in many of the same menu applications as Parmesan, especially when a more pronounced cheese flavor is desired. There are several different styles of Romano cheese, all of which take their name from the city of Rome. Probably the best known is the sharp, tangy Pecorino-Romano, made with sheep’s milk. Caprino Romano is an extremely sharp goat’s milk version. Vacchino Romano is a very mild cow’s milk cheese. All Romano Cheese is made by a special method known as “rummaging curd” or draining the curd quickly after molding, then piercing the surfaces slightly before salt is applied.

There are parmesan cheeses made all over the world but there is only one Parmigiano-Reggiano. Although more expensive, this granular textured cheese whose processing method hasn’t changed in the last 700 years is usually aged for 2 years.

Roucoulons is a cow’s milk cheese from Franche-Comte, France. It’s soft-ripened cheese that is very similar to Camembert or Brie. Did you know that although real Camembert and real Brie come from completely different regions in France, they are made from the same recipe and are identical in taste?

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The benefits of fruit juice are no news for us. Yet, even if we’ve certainly tasted a fresh orange juice, for instance, there are much more recipes, richer in vitamins, which anyone can try at home, like, for instance, a papaya juice, with mango and carrots.

Apart from its nutritive qualities, the fruit juice mixes are also delicious, and anyone can come up with a brand new recipe.

In addition to the delicious and unique taste of homemade juice, they are also easy to prepare and to consume, so that the perfect daily portion of vitamins from fruits and vegetables comes to our system. There are a lot of diseases typical for civilized parts of the world, like in Europe or America, and which have never been found in less civilized countries, where the basic diet is made up of fresh fruit and vegetables. For example in Africa the British researchers have not found, for about 30 years, a single case of prostate and colon cancer, or rupture. The only explanation the experts found in this respect was the difference in eating habits.

How do juices help us?

When we cook our food, the micro-nutrients found in the fresh products are being destroyed. If our diet is rich in organic fruits and vegetables, and we consume daily the right quantity of micro-nutrients, we will have a healthier, happier and more productive life. And we’ll reduce the risk of having all sorts of illnesses.

The human body ideally needs no less than one kilogram of fruit/vegetables for each 50 weight kilos. The problem is, it is very difficult to eat so much fruit and many fresh veggies. Also, if we eat out of the same fruit/veggie, we won’t get the necessary mix of vitamins and nutrients, and we’ll also increase the risk of becoming allergic to that very product.

Another benefit of fresh juices it is that they make food easier to digest, so as the nutrients can be better and easier assimilated and used by the organism.

The juices are to be drunk in their fresh state, so they should be prepared only in moderate quantities. If you keep them in the fridge, they are most likely to lose their healthy properties. At the same time, the fruit and vegetable juices should be consumed at the room’s temperature. And we should under no circumstance drink any juice older than 24 hours, because in that case its nutritive value is certainly lost.

Let’s see some of the juices and their benefits to our health.

– Beet juice for instance contains a lot of sugar, and plenty of vitamins: С, Р, В1, В2, РР. It also has a lot of potassium, iron and manganese salts. It is great for reducing stress, overweight and insomnia. Unfortunately fresh beet juice also contains harmful compounds, which are destroyed in contact with air. So before drinking you need to keep it in fridge for 2-3 hours in an open dish. Unfortunately, some people cannot tolerate beet juice, and have bad reactions to it, like vomiting, dizziness, heartthrobs, or states of general weakness.

– Tomato juice stimulates food metabolism and reduces the risk of cancers. It’s excellent for pregnancy or women who are breastfeeding their babies. It is advisable to drink tomato juice half an hour before each meal, as it helps digestion. Yet, it’s not recommended to drink such juice in case of ulcer, pancreatitis, or other such troubles.

– Pumpkin juice is great for people with heart diseases, kidney and liver diseases. Also, in case of insomnia, one could try a glass of pumpkin juice with honey before sleeping time.

– Apple juice has many vitamins like C and P, for instance, also substances like calcium, iron salts, magnesium, zinc, nickel and cobalt. It’s not recommended in case of gastritis, pancreatitis or peptic ulcer.

– Grape juice is also great for one’s health, as it contains a great quantity of potassium and sugar. It’s wonderful for the nervous system, and is recommended in case of tiredness or even exhaustion. It can reduce the level of cholesterol, and also the heart pressure. Grape juice has also anti-bacterial, laxative, diuretic effects on our body.

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Fresh, whey and stretched curd cheeses

The main factor in the categorization of these cheeses is their age. Fresh cheeses without additional preservatives can spoil in a matter of days. For these simplest cheeses, milk is curdled and drained, with little other processing. Examples include cottage cheese, Neufchâtel (the model for American-style cream cheese), Romanian Caş and fresh goat’s milk chèvre. Such cheeses are soft and spread able, with a mild taste.

Whey cheeses are fresh cheeses made from the whey discarded while producing other cheeses. Corsican Brocciu, Italian Ricotta, Greek Mizithra, Norwegian Geitost, Provencal Brousse and Romanian Urda. Brocciu is mostly eaten fresh and is as such a major ingredient in Corsican cuisine, but it can be aged too.

Classed by texture

Categorizing cheeses by firmness is a common but inexact practice.The lines between “soft”, “semi-soft”, “semi-hard” and “hard” are arbitrary, and many types of cheese are made in softer or firmer variations. The factor controlling the hardness of a cheese is its moisture content which is dependent on the pressure with which it is packed into molds and the length of time it is aged.

Harder cheeses have lower moisture content than softer cheeses. They are generally packed into molds under more pressure and aged for a longer time. Cheeses that are semi-hard to hard include the familiar cheddar, originating in the Cheddar Gorge of England but now used as a generic term for this style of cheese, of which varieties are imitated world-wide and are marketed by the length of time they have been aged. Cheddar is one of a family of semi-hard or hard cheeses (including Cheshire and Gloucester) whose curd is cut, gently heated, piled and stirred before being pressed into forms. Hard cheeses - “grating cheeses” such as Parmesan and Pecorino Romano - are quite firmly packed into large forms and aged for months or years.

Classed by content

Some cheeses are categorized by the source of the milk used to produce them or by the added fat content of the milk from which they are produced. While most of the world’s commercially available cheese is made from cows’ milk, many parts of the world also produce cheese from goats and sheep, well-known examples being Roquefort, produced in France and Pecorino Romano, produced in Italy, from ewe’s milk. One farm in Sweden also produces cheese from moose’s milk. Sometimes cheeses of a similar style may be available made from milk of different sources, Feta style cheeses, for example, being made from goats’ milk in Greece and of sheep and cows milk elsewhere.

Double cream cheeses are soft cheeses of cows’ milk which are enriched with cream so that their fat content is 60% or, in the case of triple creams, 75%.

Processed cheese is made from traditional cheese and emulsifying salts, often with the addition of milk, more salt, preservatives and food coloring. It is inexpensive, consistent, and melts smoothly. It is sold packaged and either pre-sliced or unsliced, in a number of varieties. It is also available in spray cans.

Some of the most renowned cheeses, each with its own distinctive color, flavor, texture and smell include Gorgonzola, Roquefort and Stilton.

So-called Blue cheese is created by inoculating a cheese with Penicillium roqueforti or Penicillium glaucum. This is done while the cheese is still in the form of loosely pressed curds and may be further enhanced by piercing a ripening block of cheese with skewers in an atmosphere in which the mold is prevalent. The mold grows within the cheese as it ages. These cheeses have distinct blue veins which gives them their name and, often, assertive flavors. The molds may range from pale green to dark blue and may be accompanied by white and crusty brown molds. Their texture can be soft or firm.

Soft-ripened cheeses are those which begin firm and rather chalky in texture but are aged from the exterior inwards by exposing them to mold. Brie and Camembert, the most famous of these cheeses, are made by allowing white mold to grow on the outside of a soft cheese for a few days or weeks. Goats’ milk cheeses are often treated in a similar manner, sometimes with white molds (Chèvre-Boîte) and sometimes with blue.

All you have to do now is to choose your favorite type of cheese and enjoy its flavor in the combination you prefer!

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What is the most common thing in a birthday party, wedding ceremony, receptions or any celebration? It’s nothing, but a cake! The cake is an integral part of any celebration and party. It can be prepared using various combinations such as chocolate and different fruits. You can decorate the cake using a variety of wonderful frosting. You just can’t control your temptation to see a soft, spongy white cake. It is made from a fine combination of all-purpose flour, butter, eggs and sugar. Vanilla extract is also combined for an additional flavor. Nuts, dry fruits or chocolate can be used for frosting. White cake is known for its fine texture and ultimate taste. Now, get ready to know some truly delicious white cake recipes.

Fluffy White Cake

Ingredients

4¾ Cups cake flour, some additional for dusting the pan
1¾ Cups whole milk
1¼ Cups unsalted butter, softened
2½ Cups sugar
9 Large egg whites
1 Tbsp vanilla extract
2¼ Tsp baking powder
½ Tsp salt

Preparation

Preheat the oven at 350°F. Grease and flour the cake pan. In a large bowl, whisk together cake flour, salt and baking powder. In a small bowl, mix together milk and vanilla. In another bowl, beat together sugar and butter using an electric mixer on moderate speed for about 5 minutes, until the mixture becomes light and fluffy.

Reduce the speed to low and add half of the flour mixture to sugar and butter mixture. Beat, until it is just combined. Then add milk and vanilla mixture and beat to combine. Add remaining of flour mixture and beat on moderately high speed for few seconds. Transfer the mixture to a bowl.

In another bowl, beat egg whites using an electric mixer, until stiff peaks. Add 1/3 of egg whites into the batter to lighten. Gently, add remaining 2/3 of egg whites and mix well. Then pour the batter into the greased cake pan. Bake in the preheated oven for about 30-45 minutes.

White Cake with Pecan, Coconut and Chocolate Chip Frosting

Ingredients: For Cake

2 Cups all-purpose flour
1-2/3 Cups sugar
1¼ Cups whole milk
3 Large eggs
2 Large egg whites
2/3 Cup solid vegetable shortening
1 Tbsp vanilla extract

Ingredients: For Frosting

½ Cup unsalted butter
15 Oz. milk power
3 Large egg yolks, beaten to blend
½ Cup sugar
1 Tbsp all-purpose flour
1½ Cup semisweet chocolate chips
1½ Cup flaked sweetened coconut
1½ Cup chopped pecans
½ Tsp vanilla extract

Preparation

Make a cake

Let’s first make a cake. Preheat the oven at 350°F. Butter and flour a baking pan. In a large bowl, beat together vegetable shortening and sugar using an electric mixer. Then add egg whites and beat well. It should be followed by an addition of milk and vanilla extract. Add flour and beat, until just mixed. Transfer the batter to the prepared baking pan. Bake the cake in the preheated oven for about 30 minutes. Cool it down completely.

Make Frosting

In a large saucepan, combine together milk powder, butter, sugar, egg yolks, all-purpose flour and vanilla extract. Whisk continuously over medium-low heat for about 10 minutes, until the butter melts and the mixture becomes thick.

Then add coconut and pecans. Cool the frosting, until it is thick enough to spread. But it should be warm. Spread the warm frosting over the cake. Let it cool down completely. Then sprinkle chocolate chips over the cake and press gently to get adhered.

Buttermilk White Cake

Ingredients

3 Cups flour
¾ Cup buttermilk
¾ Cup vegetable shortening
8 Egg whites
¾ Tsp cream of tarter
2¼ Cups sugar
1 Tsp vanilla
¼ Tsp salt
½ Tsp baking soda, dissolved in 2 tbsp warm water

Preparation

In a medium bowl, sift together flour, cream of tarter and salt. In a bowl, mix together sugar and shortening. Add unbeaten egg whites, alternatively with sifted flour, cream of tarter and salt. Then beat it well. Add buttermilk at once to this mixture. Then add vanilla and beat, until it is mixed well. Then add soda dissolved in water and mix well. Pour this batter into greased and floured cake pans. Bake at 350°F in the oven for about 20-25 minutes.

Tags: Food & Drink by Ali
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Strawberries, the small red fruits clad in scarlet red, dotted with tiny seeds and wearing green little caps, make one of the most deliciously attractive fruits on Earth! Strawberries come in different varieties having different colors, flavors and shapes. Reportedly, the United States was the greatest producer of strawberries till 2005. California has around 700 strawberry growers and it produces strawberries on over 20,000 acres of land every year. Spain followed the United States in the list of strawberry producers worldwide. Look at some of the interesting facts about strawberries

Facts about Strawberries

How did a strawberry get its name? Some believe that the name hailed from the practice of placing straws around the growing strawberry plants. Other say that the name evolved around 1000 years ago from the word, ’strew’ that means ’spread’, applicable to runners that spread outwards from the strawberry plants.

Strawberries belong to order Rosales, family Rosaceae and genus Fragaria. The word, ‘fragaria’ comes from the Latin word meaning fragrant. Italians call strawberries by the name ‘Fragola’. Interestingly, strawberries are not fruits. They are enlarged receptacles of the flowers and are hence known as a secondary fruit.

Strawberries are planted during the months of September and October. Strawberry plants are handpicked after every three days. This is the time required for a strawberry to change its color from white to red. On picking, they are cooled and delivered to the markets in refrigeration.

Strawberry is the only berry that has seeds on its external surface. The other berries have seeds inside. A single strawberry has 200 tiny seeds. They are also the first ones to ripen in spring.

Strawberries are low in fat content and calorie. They are rich in vitamin C, fiber, folic acid as well as potassium. They can reduce the risk of cancers and heart attacks. Strawberry intake helps in the reduction of systolic blood pressure. Fresh juice from strawberry pulp helps in recovering from fever. Strawberry juice, if combined with honey can reduce inflammation. It has a curative effect on sunburns.

Originally, strawberries were known as heart-seed berries and eaten with cornmeal bread. The English and the French used strawberries to landscape their gardens. In the 14th century, Charles V of France had ordered 1200 strawberry plants to be grown in the Royal Gardens. It is said that Anne Boleyn, the second wife of King Henry VIII had a strawberry birthmark on her neck. It is believed that Madame Tallien, an important person in Emperor Napoleon’s Court, used to bathe with the juice of fresh strawberries.

Strawberries have since long been associated with love. Some consider strawberries as a symbol of Venice, the Goddess of Love. During the olden days, newlyweds were served strawberries. During the medieval times, strawberry designs were painted on altars and pillars of churches to symbolize righteousness. Some believe that on splitting a double strawberry into two and sharing it with the opposite sex may lead you to fall in love with him/her! A recent survey has revealed that those who love strawberries are of a fun-loving nature while those who hate strawberries are weird morons. You love strawberries, don’t you?

Tags: Food & Drink by Virgogirl
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