10 Healthy Easy Fruit Drinks Recipes for Dessert

10 Healthy Easy Fruit Drinks Recipes for Dessert

Fruit drinks are not only refreshing, they are also nutritious. The refreshing of fresh juice from any fruit often leaves this awesome feeling.

Although, not all folks like fruit juice for dessert, as they often go for such foods as cupcakes and confectioneries, I prefer fruit drinks as does many other persons; and for good reasons.

Fruit drinks not only are refreshing but keeps you hydrated and puts your body in the best state of performance with its so many micronutrients.

I have to mention here that you don’t have to love a specific fruit to actually enjoy its refreshing taste. Most fruit drinks; especially the ones I will be treating in these recipes are mixed with other fruits.

Taking fruit drinks before going to bed might be the best thing you will do for your body system as it helps keep you healthier.

Let’s take a look already at 10 best easy fruit drinks recipe you could have for dessert; and homemade too.

WATERMELON, MINT & GINGER SLUSHIE

WATERMELON, MINT & GINGER SLUSHIE

Sometimes, it could get quite hot especially after consuming a hot sumptuous meal.

Not to worry though.

You can still give yourself that cool refreshing feeling by mixing some watermelon pieces, ginger orange juice, lemon and a lot of ice.

Trust me when I say this works the magic.

INGREDIENTS

• 1 Large watermelon
• 2 Lemons
• 1 cup orange juice
• 20 gms ginger
• Sugar
• Handful of Mint leaves
• Crushed Ice

PROCEDURE FOR MAKING WATERMELON, MINT & GINGER SLUSHIE

• First, remove the watermelon seeds and cut it into dice. (This is for this recipe. Actually, watermelon seeds are very nutritious as we will see in a future article or you could just search for it using our search function)
• Then grind mint leaves together with the chopped ginger, sugar, crushed ice & diced watermelon in a juicer and serve.

Easy peasy! You have your fruit drink ready.

CUCUMBER AND KIWI JUICE

CUCUMBER AND KIWI JUICE

This great mixture of cucumber, Thai ginger and Kiwi is one of a kind. It gives a relaxing taste to the tongue and you won’t want to let go once you start.

INGREDIENTS

• 4 Kiwi fruit
• 2 cucumbers
• 1/2 inch piece Galangal or ginger crushed
• Pepper to taste salt to taste
• 2 celery sticks as stirrers
• 2 scoops crushed ice
• 1 cup water
• Sprouts to garnish

PROCEDURE FOR MAKING CUCUMBER AND KIWI JUICE

1. Now, peel the fruits and slice into tiny pieces, allow to chill for one hour.
2. Then take a liquidizer, add crushed ice and water.
3. Drop all the fruits within the liquidizer and mix for one minute.
4. Pour into a glasses and garnish with sprouts.

AAM RAS

aamras

With the great taste of mango in it, this is a blend of lime juice, spices and mango pulp that is highly recommended for consumption for dessert.

INGREDIENTS

• 500 gm mango pulp
• 1 tablespoon cardamom powder
• 1 tablespoon powdered sugar
• 1 tablespoon water
• 30 ml lime juice
• 20 gm chaat masala powder
• 5 gm crushed cumin

PROCEDURE FOR MAKING AAM RAS

1. First, mix all the ingredients and add enough sugar and water to your taste.
2. Now, chill it and serve fancy with mint leaves.

LYCHEE AND DILL JUICE

LYCHEE AND DILL JUICE

Lychees are awesome and you can make the most of it by preparing delicious summer cooler. Just add fresh dill and lime and you are good to go.

INGREDIENTS

• 250 gm lychees
• 1 lime, juiced
• A few sprigs of dill
• 4-5 ice cubes

PROCEDURE FOR MAKING LYCHEE AND DILL JUICE

• First, peel and deseed the lychees, then place them in a mixer together with the remaining ingredients and mix for some seconds.
• Now, strain into a glass, prime up with ice cubes and garnish with a sprig of dill.

VERY BERRY KHATTA

VERY BERRY KHATTA

All in one beverage, enjoy the awesome taste of orange, mulberries, kala khatta and lime. If you really want to enjoy it more, add crushed ice when you are done.

INGREDIENTS

• 4 mulberries
• 1 orange wedge
• 60ml grape juice
• 30ml kala khatta syrup
• 2 lime rings
• Black salt
• Pomegranate
• Crushed ice

PROCEDURE FOR MAKING VERY BERRY KHATTA

• First, muddle 2 of the mulberries, 1/2 lime and one orange wedge, then add the fruit crush, kala khatta syrup, black salt and stir.
• Serve over crushed ice, then garnish with pomegranate, the remaining mulberries, and lime rings.

 

GRAPE NECTAR

grape-nectar

Every grape lover would find this fruit drink refreshing, especially as it’s been merged with lemon which is highly nutritious. This drink is a tangy mixture of lychees, grape juice and lemon chunks.

INGREDIENTS

• 6 lychees
• 6 lemon chunks
• 20ml sugar syrup
• Crushed Ice
• A bunch of fresh black grapes (to yield about 120ml of juice)

PROCEDURE FOR MAKING GRAPE NECTAR

• First, muddle the lychees with the lemon chunks, then create one hundred twenty mil of juice with the black grapes, however do not throw away the pulp.
• In a glass, add the befuddled fruits, and syrup and crushed ice, then you’ll be able to use a shaker to combine them well.
• Now top it up with the recent fruit crush.

ORANGE AND BASIL JUICE

orange-and-basil-juice

This revitalizing drink is a mixture of basil and orange, and it’s a perfect drink for dessert. As many of us might already know, orange is a citrus drink that is very nutritious and good for the human system as well.

INGREDIENTS

• 2 oranges
• 6 basil leaves, fresh
• A drizzle of honey, optional
• 4-5 ice cubes

PROCEDURE FOR MAKING ORANGE AND BASIL JUICE

• Peel the oranges and place them in the mixer at the side of the opposite ingredients.
• Blend for a couple of seconds so strain into a glass. Garnish with a couple of basil leaves and serve.

REFRESHING PLUM DRINK

Plum_Ginger_Juice

Pureed plums and condensed milk will cool you down instantly. Condensed milk is not just nutritious but very good in balancing up our diet.

This is the perfect dessert for the family and they will love you for it.

INGREDIENTS

• 20-25 plums
• 6-8 Tbsp condensed milk
• Ice

PROCEDURE FOR MAKING REFRESHING PLUM DRINK

• Wash the plums and put them in the mixer.
• Add condensed milk and ice and blend.
• Pour it into a glass or jug through a sieve.
• Serve cool with crushed ice.

KALE BANANA SMOOTHIE

Kale-and-banana-smoothie

You don’t have to love banana before you relish this drink. It is one of my favorite as its a mixture of coconut, lemon and avocado. So, you can either be a fan of lemon, coconut or even avocado; and thus love this drink.

INGREDIENTS

• 16 fluid ounces coconut water, chilled
• 1 banana
• 1/2 avocado, peeled and pitted
• 1/2 cup packed kale
• 1/8 lemon, juiced
• 1 pinch cayenne pepper

PROCEDURE FOR MAKING KALE BANANA SMOOTHIE

• First of all, put coconut water, banana, avocado, kale, lemon juice, and cayenne pepper in blender; blend for about 30 seconds until smooth.

LUSCIOUS SLUSH PUNCH

LUSCIOUS SLUSH PUNCH

This is our Christmas Eve punch tradition and it’s without a doubt, the best punch you will ever have.

During Christmas, this should be a drink for dessert because of the refreshing taste that almost everyone finds irresistible.

INGREDIENTS

• 2 1/2 cups white sugar
• 6 cups water
• 2 (3 ounce) packages strawberry flavored Jell-O® mix
• 1 (46 fluid ounce) can pineapple juice
• 2/3 cup lemon juice
• 1 quart orange juice
• 2 (2 liter) bottles lemon-lime flavored carbonated beverage

PROCEDURE FOR MAKING

• First, take the sugar, water, and strawberry flavored gelatin and pour in a bowl saucepan, then boil for 3 minutes. Afterward, stir the pineapple juice, lemon juice, and orange juice, then divide the mixture into 2 separate containers and freeze.
• Combine all of it into 1 container with 1 bottle of the lemon-lime in a punch bowl, then stir until slushy.
• Repeat with for everything.

Well, that’s it.

10 healthy easy fruit drinks recipe that is good for dessert; all homemade.

You have seen how easy it is and you don’t have to break the bank to get them prepared. It’s so easy that even a child could get the recipe right.

If you are like me, you would definitely want to try them all out.

Resource For Further Reading:

http://food.ndtv.com

How the Food You Eat and Sleeping Habits Affects Your Weight Loss

How the Food You Eat and Sleeping Habits Affects Your Weight Loss

Research has shown that there is a correlation between what you eat, how you sleep and weight loss. Solid facts have shown that the way you eat, and how you do eat affects your sleep as well.

And also, your sleep pattern affects your weight as well.

Many folks are so concerned about losing weight; thus chasing after one weight loss program or the other being promoted by some guru without considering the effects of sleep and what they eat ( and how they eat) on their weight loss regime.

No wonder they end up without achieving any result and wasting their money and time as well.

This article will be brief and straight to the point as we examine how and what we eat affects our sleeping and how it thus affects weight loss.

Let’s get it rolling already!

Facts Sleeping and the Human Brain

how sleeping affects the human brain

Failing to indulge in sleeping is the perfect recipe for your body to cook up ways to gain weight as it resorts to eating.

It’s been proven that failing to sleep well leads to skipping exercises and workout routines in many cases, indulging in overeating and often times turning in late from many a dinner outing.

This could spell doom if it goes on.

The truth has to be told here. Many Americans, nearly two-third actually, aren’t getting enough sleep during a typical week.

I am certainly guilty of this.

Experts do however agree that getting good quality shut-eye time is as important to your well-being, health and weight as diet and exercise is.

Lack of good sleeping routine dulls the brain and places it on a path to bad decision making. It’s like the brain is in a semi-drunken state; lacking the mental clarity to make or take really good decisions.

The brain, now tired, revs up its rewards centre seeking for gratification and anything that would make it feel better.

While you might be able to resist and curtail the cravings or food when you are well rested or gotten enough good sleep, the sleep deprived brain will have real trouble saying no to another slice of that really yummy cake.

You know the feeling!

Studies and Research in the American Journal of Clinical Nutrition found out that people who were starved of sleep indulge more in late night snacking and are more prone to choosing high carb snacks.

Does this already sound like you?

Another research also discovered that people who sleep very less are prone to eating bigger portions of all foods, which invariably leads to weight gain.

In this study, the researchers found out that lack of good sleep led to an increase in the cravings for energy-dense, high-carbohydrate foods.

Summing all these findings, a fagged out brain from lack of sleeping well craves for more junks and equally lacks the impulse to say no.

While a good yummy meal might quench your hunger and make your taste buds really feel good, the food of the brain is sleep.

It is believed that most folks needs between 6 – 9 hours of sleep daily; teenagers being in the highest range. When you continually get less than the required hours of sleep, the body tends to react and not even the strictest of dieters would be able to quench that urge and push to eat more.

I guess you now know where those urges are coming from!

But why is it like that?

It’s because lack of sleeping or good sleep impacts your hunger and fullness hormones.

Another research also proved that when dieters cut back on sleep over a period of 14 days, the amount of weight they lost from fat dropped by 55 percent, even though their calories was still the same. They felt hungrier and even less satisfied after meals, and their energy zapped.

At the University of Chicago, Researchers said that being deprived of makes you “metabolically groggy.”

With just four days of lack of good sleep, the body’s ability to process insulin; a hormone that’s needed to transform sugar, starches, and other foods into energy; goes wild. Insulin sensitivity, the researchers found, dropped by more than 30%.

This is bad for the human body and spells doom.

Here is why.

Failure of the human body to respond normally to insulin leads it to store up fats as fats cannot be processed directly from the bloodstream.

That’s right!

Sleeping and eating, as you can see, does quite affect your weight; and your health and well-being generally.

But…….

You need to know that it’s not so much that if you sleep, you will end up losing weight. It’s not a room for you to get lazy and sleep endlessly.

That in itself, is just as bad as well.

Just that you should know that too little sleep stalls your metabolism, which invariably contributes to weight gain.

10 Healthy Easy Natural Fruit Drinks Recipes

10 Healthy Easy Natural Fruit Drinks Recipes

What we take into our body system matters a lot; be it food, fruits, snacks or whatever.

Our main aim is to consume something healthy so as to enable us stay healthy always; especially in this age of processed and fast foods and drinks.

Many folks don’t really care about what they eat from time to time but, there are still individuals that care extremely about what they consume and what their family members consume as well.

It is essential for each and every one of us to have a double or even triple check on what we consume for time to time or what our children consume especially.

Do not say it’s just a party and I can eat or drink anything. Even though it just a party, there are healthy foods and drinks you can consume that will contribute immensely to the building of your body system and there are those that can damage your body as well..

In this article, I have researched on 10 healthy easy natural fruit drinks recipes that you can consume anywhere at any time.

So let’s, get started.

 

GREEN TEA SODA

matcha-green-tea-soda

This tea soda is best served during breakfast so as to facilitate the immediate functioning of the green tea

INGREDIENTS

  •         Green Tea Soda
  •         Ingredients
  •         8 bags green tea
  •         4 cups boiling water
  •         3 tablespoons honey or sugar
  •         4 cups assorted fresh fruit, such as white or regular nectarine wedges, lime slices, blueberries, and/or raspberries
  •         1 liter plain or flavored sparkling water, such as raspberry, strawberry, or peach, chilled
  •         2 tablespoons snipped fresh mint or 8 to 10 mint sprigs

METHOD FOR MAKING GREEN TEA SODA

  1.      Add 2 tea bags to a boiling water and allow to boil for three minutes; take away and discard tea baggage. Allow to tea chill.
  2.      Before serving, add honey or sugar to the chilled tea. Divide the tea mixture among eight to 10 12-ounce glasses. Add fruit to every glass and fill with soda water. Prime with recent mint. Makes eight to ten servings.

APRICOT SLUSH

apricot slush recipe

This specific recipe can serve 24 people at once and its good for parties.

INGREDIENTS

  •         Apricot Slush
  •         Ingredients
  •         1 46 ounce bottle apricot nectar
  •         3 cups pineapple juice
  •         1 12 ounce can froze orange juice concentrate, thawed
  •         1/3 cup frozen lemonade concentrate, thawed
  •         1 2 liter bottle ginger ale, chilled
  •         Apricot slices (optional)

PROCEDURE FOR MAKING APRICOT SLUSH

  1.      In a 3-quart plastic fridge bowl mix apricot nectar, fruit juice, fruit crush concentrate, and fruit drink. Seal and freeze for a minimum of twenty-four hours or up to one week.
  2.   To serve, let frozen mixture stand at temperature for half-hour. Scrape into a slush and fill a glass 2/3 full with slush, do the same for each glass, then rigorously add ginger pop, stirring gently to combine. Garnish with apricot slice, if desired.

SPOOKY BANANA-BERRY SMOOTHIES

Strawberry Banana Smoothie

Nothing tastes more fantastic that a glass of juice that contains blueberry and blackberry, this drink is also designed using cookie eyeballs basically for Halloween parties.

INGREDIENTS

  •         2 cups fat-free plain yogurt
  •         2 medium ripe bananas, peeled and frozen
  •         1 cup sliced fresh strawberries or frozen unsweetened whole strawberries
  •         1 cup mixed fresh berries (such as raspberries, blueberries, and/or blackberries) or frozen unsweetened mixed berries
  •         1 tablespoon honey (optional)
  •         1 recipe Ghostly Meringue Eyes

METHOD FOR MAKING SPOOKY BANANA-BERRY SMOOTHIES

Mix yogurt, fruit, honey in a blender, cover and blend until the mixture is smooth. Now pour it into a glass, serve with a Ghostly Meringue Eyes added on top of the glass. This recipe is for 4 servings.

WATERMELON COOLER

water melon cooler recipe

If you feel your summer time might be boring this year, then you can spice it up with this fantastic drink.

INGREDIENTS

  •         3 cups coarsely chopped seeded watermelon
  •         3/4 cup sugar
  •         1/2 cup lightly packed fresh mint leaves
  •         2 cups white grape juice
  •         1 teaspoon finely shredded lime peel
  •         3/4 cup fresh lime juice, chilled
  •         32 ounce (4 cups) club soda, chilled
  •         Fresh mint sprigs (optional)
  •         Watermelon wedges or balls (optional)

METHOD FOR MAKING WATERMELON COOLER

  1.      Place watermelon in a blender, allow to blend till its swish. Strain watermelon puree through a fine mesh sieve and discard pulp.
  2.   In a bowl mix sugar and mint, use the rear view of a wooden spoon, gently crush the mint by pressing it against the facet of the bowl. Add fruit juice, lime peel, lime juice, and watermelon puree, stir till sugar is dissolved. Stir in drinking water. Serve in glasses over ice, if desired, garnish with mint sprigs and watermelon wedges or balls.

MANGO-STRAWBERRY SMOOTHIE

Mango-Strawberry-Layered-Smoothie

It’s either you make it with apricot or mango you will still end up with an amazing combination.

INGREDIENTS

  •         1 c. fresh or frozen unsweetened strawberries
  •         1 c. mango or apricot nectar
  •         ½ c. plain or vanilla yogurt
  •         4 ice cubes

METHOD FOR MAKING MANGO-STRAWBERRY SMOOTHIE

Combine strawberries, mango nectar, yogurt, and ice all in a blender and blend until mixture is smooth and frothy. Pour into 2 tall glasses. Serve with straws, if you like.

 

TROPICAL MANGO SMOOTHIE

tropical mango_smoothie

Mango on its own is extremely sweet, then imagine it been smashed into pieces to make a glass of juice. If you want to enjoy more, add bananas to it.

INGREDIENTS

  •         ½ c. pineapple juice
  •         1 c. diced mango
  •         1 banana
  •         2 tsp. fresh lime juice
  •         ½ tsp. grated, peeled fresh ginger
  •         3 ice cubes

METHOD FOR MAKING TROPICAL MANGO SMOOTHIE

Combine pineapple juice, mango, banana, lime juice, ginger, and ice all in a blender and blend until mixture is smooth. Pour into 1 tall glass.

HONEYDEW-KIWI COOLER

honeydew kiwi smoothie recipe

Melon and Kiwi is a refreshing mixture that is nutritious and also a healthy fruit juice.

INGREDIENTS

  •         2 c. diced honeydew melon
  •         1 tbsp. fresh lemon juice
  •         1 tbsp. honey
  •         3 ice cubes
  •         ½ c. frozen diced kiwi

METHOD FOR MAKING HONEYDEW-KIWI COOLER

Mix honeydew, lemon juice, honey, and ice in a blender and blend until it’s smooth. Add kiwi and blend until the kiwi is broken up, but the seeds are not crushed, then pour into a glass.

FROSTY CAPPUCCINO

Frosty-Cappuccino-Recipe

This is a rich coffee juice that is extremely nutritious because of the presence of coffee in this drink, coffee lovers shouldn’t do without this drink.

INGREDIENTS

  •         1 c. low-fat (1%) milk
  •         1 tbsp. chocolate syrup
  •         1 tsp. instant espresso-coffee powder
  •         2 ice cubes
  •         sugar (optional)
  •         .13 tsp. ground cinnamon

 

METHOD FOR MAKING FROSTY CAPPUCCINO

Now what you need to do is combine milk, chocolate syrup, espresso powder, and ice in a blender and blend until mixture is smooth and frothy, then add sugar to taste, if you like. Pour into 2 chilled glasses. Sprinkle with cinnamon for garnish.

RASPBERRY SHRUB

Raspberry-Shrub-Drink-recipe

This drink can be made in advance, let’s say 3 days ahead and refrigerated so as to get that champagne taste while drinking it.

INGREDIENTS

  •         12 ounce package frozen lightly sweetened red raspberries (about 9 cups)
  •         1 1/2 cups honey
  •         1 cup sugar
  •         1/3 cup water
  •         2 lemons
  •         12 inches stick cinnamon, broken
  •         2 tablespoons snipped fresh rosemary or 2 to 3 teaspoons dried rosemary, crushed
  •         9 – 10 whole cloves (1/2 teaspoon)
  •         1/3 – 1/2 cup light rum or 1/2 cup water
  •         2 – 3 cups ice cubes
  •         1 750 millilitre bottle champagne or sparkling grape juice, chilled

METHOD FOR MAKING RASPBERRY SHRUB

  •         In a 4-quart Dutch oven, mix raspberries, honey, sugar, and water. Cook and stir over medium heat till sugar dissolves.
  •         Use a vegetable peeler, peel the lemons, juice it (should have 1/2 cup) and add strips of skin, juice, cinnamon, rosemary, and cloves to Dutch oven. Boil and stir, then remove from heat. Cover and allow to cool to temperature.
  •         Press mixture through a sieve; discard solids (you ought to have regarding four cups syrup). Syrup could also be coated and cold up to three days. In a bowl mix the syrup, rum, and ice cubes. Slowly add champagne or sparkling juice. Stir gently. Serve with ice in little glasses. Garnish with rosemary sprigs, if desired.

CRANBERRY GINSENG TEA

cranberry and Ginseng tea recipe

If you have a party to host in 5 days, this drink should be on your mind because it can be prepared weeks ahead even. So get that party rolling and serve this juice chilled.

INGREDIENTS

  •         2 cups water
  •         2 green tea bags
  •         2 ginseng tea bags
  •         1 mint tea bag
  •         2 cups cranberry juice cocktail, chilled
  •         1 cup carbonated water, chilled
  •         Edible flowers, such as nasturtiums or pansies

METHOD FOR MAKING CRANBERRY GINSENG TEA

  1.      In a little cooking pan boil a cup of water, and remove from heat. Then add green, ginseng, and mint tea luggage. Cover and let to boil for ten minutes. Now remove the tea bag.
  2.   Cover for 2 hours and leave at a cool temperature, then transfer to a pitcher; add fruit, crush and sparkling water. Sprinkle with edible flowers, and serve with ice cubes. Store the remaining tea for days.

No matter the occasion, be it a birthday party, family get-together, or just a simple dinner either of this drinks can always fit in and do the magic. Make sure that you have read and understood the recipes and even without been a perfect cook, you can attempt either of the recipes.

 

Research Materials Used For This Article and Further Reading:

http://www.goodhousekeeping.com/food-recipes/a7525/honeydew-kiwi-cooler-ghk/

http://www.goodhousekeeping.com/food-recipes/a6090/tropical-mango-smoothie-2297/

http://www.goodhousekeeping.com/food-recipes/a7542/mango-strawberry-smoothie-ghk/

http://www.bhg.com/recipe/drinks/watermelon-cooler-punch/

http://www.bhg.com/recipe/drinks/apricot-slush/

http://www.bhg.com/recipe/drinks/green-tea-soda/

http://www.bhg.com/recipe/drinks/spooky-banana-berry-smoothies/

http://www.goodhousekeeping.com/food-recipes/a8868/frosty-cappuccino-ghk/

http://www.bhg.com/recipe/drinks/cranberry-ginseng-tea/

10 Best Easy Food Recipes for Fat People

10 Best Easy Food Recipes for Fat People

All around the world; in every country, state, city and home; there are fat people who want to get slim or tone down on their fat.

As a matter of fact, a lot of people discriminate against fat people, and you see those that are fat working extra hard, and using different means to cut down on those extra pounds, and no matter how much people discriminate them, they still find a way to get their head up high.

One of those means is through the food they eat. Some even have to do away with their favorite foods all because they want to lose some pounds.

However, fat people can still hold their heads up high no matter how much people discriminate them.

Fat people aren’t exempted from the privileges of eating good meals, neither are they stopped from even having their own special recipes.

I have heavily researched this topic since I have a good number of fat friends and relations and came up with 10 best easy food recipes for fat people. Fat people have the right to enjoy a good meal and still cut out some pounds while doing so.

These recipes will help with that.

Read thoroughly and thank me later.

So let’s get started.

 

CHILI-GLAZED PORK WITH SWEET POTATO HASH

CHILI-GLAZED PORK WITH SWEET POTATO HASH

For this delicious dish, the pork is brushed with pure maple syrup so as to create a sweet glaze.

INGREDIENTS

  • 1 pork tenderloin (about 1 1⁄4 pounds)
  • 1 tablespoon plus 1 teaspoon olive oil
  • 1 teaspoon chili powder
  • kosher salt and black pepper
  • 2 tablespoons pure maple syrup
  • 2 medium sweet potatoes (about 1 pound), peeled
  • 2 large shallots, chopped
  • 1 5-ounce package baby spinach, chopped
  • hot sauce (optional)

PROCEDURE FOR MAKING CHILI-GLAZED PORK WITH SWEET POTATO HASH

  1. Heat broiler. Place the pork on a foil-lined rimmed baking sheet. Rub with one teaspoon of the oil, the flavour, and ¼ teaspoon every salt and pepper. Broil, turning often and basting with the syrup double times, till it cooks for 12 minutes. Keep aside for five minutes before slicing.
  2. Meanwhile, in a kitchen oven with the coarse grating disk, grate the sweet potatoes.
  3. Heat the remaining tablespoon of oil in big pan over medium-high heat. Add the shallots and cook, stirring often, till getting down to brown, leave for 3 minutes. Add the sweet potatoes and cook, keep turning, till tender and allow for 7 minutes additional. Add the spinach and cook for 2 minutes additional.
  4. Serve the pork and potatoes with the new sauce, if desired.

 

HALIBUT WITH GRILLED EGGPLANT SALAD

HALIBUT WITH GRILLED EGGPLANT SALAD

Whenever you want to start cooking, just brush the fish and eggplant with olive oil and soy sauce.

INGREDIENTS

  • 2 tablespoons canola oil, plus more for the grill
  • 2 tablespoons low-sodium soy sauce
  • 1 medium eggplant (about 1 pound), cut into 1/2-inch-thick rounds
  • 4 6-ounce pieces skinless halibut
  • kosher salt and black pepper
  • 2 tbsp rice vinegar
  • 1 tbsp finely chopped fresh ginger
  • 1 jalapeño, seeded and thinly sliced
  • 1/2 cup fresh cilantro

PROCEDURE FOR MAKING HALIBUT WITH GRILLED EGGPLANT SALAD

  1. Heat the grill to medium-high and then in a tiny bowl, mix the oil and one tablespoon soy. Brush the eggplant and fish with it and season with ¼ teaspoon of salt and pepper.
  2. Grill the eggplant and fish till the eggplant is tender and slightly burn and also the fish is opaque throughout, leave for 3 minutes per aspect for each.
  3. In a second tiny bowl, mix the vinegar, ginger, jalapeño, cilantro, and remaining soy. Drizzle over the fish and eggplant before serving.

 

ROASTED COD AND SCALLIONS WITH SPICED

ROASTED COD AND SCALLIONS WITH SPICED

Preparing this dish doesn’t take much time since the potatoes, cod and scallions all roast in the oven.

INGREDIENTS

  • 1 pound small red potatoes (about 12), sliced 1/4 inch thick
  • 2 tbsp olive oil
  • ½ tbsp chili powder
  • Kosher salt and black pepper
  • 4 6-ounce pieces skinless cod, halibut, or striped bass fillet
  • 2 bunches scallions, trimmed
  • 1 lemon

PROCEDURE FOR MAKING ROASTED COD AND SCALLIONS WITH SPICED

  1. Heat your oven to 425° F, on a red-rimmed baking sheet, toss the potatoes with one tablespoon of the oil, add flavour, ½ teaspoon salt, and ¼ teaspoon pepper.
  2. Roast, till golden brown and tender leave for 25 minutes.
  3. Meanwhile, place the fish and scallions on a second red-rimmed baking sheet. Drizzle with the remaining tablespoon of oil and season with ½ teaspoon salt and ¼ teaspoon pepper.
  4. Use a vegetable peeler, peel strips of zest from the lemon, then slice them and sprinkle on the fish; reserve the lemon.
  5. Once the potatoes have seared for 10 minutes, place the fish in the oven and roast till it’s opaque throughout and also the scallions area is tender, leave for 15 minutes.
  6. Cut the reserved lemon in half and squeeze over the fish. Serve the fish and scallions with the potatoes.

 

ASIAN STEAK SALAD WITH MANGO

ASIAN STEAK SALAD WITH MANGO

This is a hearty main course salad that has lime, ginger, honey and soy sauce all dressing the perks up.

INGREDIENTS

  • 3/4 pound sirloin steak (1 inch thick)
  • kosher salt and black pepper
  • 1 tbsp grated lime zest
  • 3 tbsp fresh lime juice
  • 1 tbsp honey
  • 1 tbsp chopped pickled ginger (found in the international aisle of the market)
  • 2 tbsp low-sodium soy sauce
  • 3 tbsp canola oil
  • 1 large head romaine lettuce, cut into strips (about 7 cups)
  • 1 mango, cut into thin strips
  • 1 red bell pepper, thinly sliced
  • 1/2 cup fresh basil leaves, sliced
  • 2 scallions, thinly sliced
  • 1 tbsp toasted sesame seeds

PROCEDURE FOR MAKING ASIAN STEAK SALAD WITH MANGO

  1. Heat a fry pan over high heat. Season the steak with ¼ teaspoon of salt, black pepper, and cook for 5 minutes. Keep aside for 5 minutes before slicing.
  2. Meanwhile, in a bowl, whisk the lime juice, honey, ginger, soy sauce, oil, and ¼ teaspoon salt. Add the lettuce, mango, bell pepper, basil, and scallions and toss to mix. Gently fold the steak and sprinkle with the benny seeds.

 

SEARED SCALLOPS WITH SNOW PEAS ORANGE

SEARED SCALLOPS WITH SNOW PEAS ORANGE

In less than 25 minutes, the orange immediately cut through the meaty scallops and leaving the meal with a delicious.

INGREDIENTS

  • 1 cup couscous
  • 2 teaspoons plus 1 tablespoon olive oil
  • 16 sea scallops (about 1 1/2 pounds)
  • kosher salt and black pepper
  • 1 orange
  • 3/4 pound snow peas, halved lengthwise

PROCEDURE FOR MAKING SEARED SCALLOPS WITH SNOW PEAS ORANGE

  1. Prepare the couscous as directed on the package.
  2. Heat two teaspoons of the oil a frying pan over medium-high heat.
  3. Pat the scallops dry and season with ¼ teaspoon of salt and pepper. Cook for 3 minutes till you notice a golden brown colour. Transfer to a plate.
  4. With a vegetable peeler, peel off four strips of zest from the orange, thinly slice them.
  5. Wipe out the frying pan and heat the remaining tablespoon of oil over medium-high heat. Add the snow peas, orange peel, and ¼ teaspoon every salt and pepper.
  6. Cook, till the snow peas are simply tender, Serve with the scallops and couscous.

 

SPINACH-STUFFED STEAK ROULADES

SPINACH-STUFFED STEAK ROULADES

This spinach dish is filled with steaks that have olive tapenade rolling up in it.

INGREDIENTS

  • 1/2 pound flank steak
  • 1/4 cup olive tapenade
  • 2 cups spinach, thick stems removed
  • kosher salt and black pepper
  • 2 tbsp olive oil
  • 1 tbsp red wine vinegar
  • 1 tbsp Dijon mustard
  • 6 cups mixed greens

PROCEDURE FOR MAKING SPINACH-STUFFED STEAK ROULADES

  1. First of all, heat the grill to medium-high and then cut the steak into ½ horizontally and open just like it’s a book.
  2. Unfold the tapenade over the steak; pour the spinach on it, now roll it up; tie with twine at 2-inch intervals, then season with ½ teaspoon salt and ¼ teaspoon pepper.
  3. Grill the steak, cover it and keep turning 18 minutes. Allow it for a minimum of 5 minutes before slicing.
  4. Meanwhile, in a huge bowl, whisk the oil with vinegar, mustard, and ¼ teaspoon of salt and pepper. Add the greens and toss. Serve with the cut.

 

COD WITH BEANS, CORN AND PESTO

COD WITH BEANS, CORN AND PESTO

Have you ever thought of add pesto to vegetables?

Then you thought right, because this meal has it all.

INGREDIENTS

  • 1 tablespoon olive oil
  • 4 6-ounce pieces cod fillet (about 1 inch thick), skin removed
  • kosher salt and black pepper
  • 1/2 pound green beans, cut in half crosswise (about 2 1/2 cups)
  • 1 leek (white and light green parts only), sliced into half-moons
  • 2 ears corn, kernels cut off the cob (about 1 cup)
  • 2 tablespoons store-bought pesto, plus more for serving

 

PROCEDURE FOR MAKING COD WITH BEANS, CORN AND PESTO

  1. Heat the oil in an iron fry pan over medium-high heat.
  2. Season the cod with ½ teaspoon salt and ¼ teaspoon pepper. Cook for 5 minutes till the undersides area is golden in colour.
  3. Flip the cod and scatter the beans and leek around it.
  4. Add ¼ cup of water, cover, and cook till the vegetables is simply tender and also the fish is opaque throughout, for 4 minutes, then transfer the cod to plates.
  5. Stir the corn into the beans, cover, and cook for 1 minute. Stir with the pesto. Serve with the cod and extra pesto, if desired.

 

CUMIN CHICKEN WITH BLACK BEANS

CUMIN CHICKEN WITH BLACK BEANS

This dish is a mixture of vegetables, with seasoned chicken, and just a little olive oil.

This actually makes the meal a healthy all in one pot.

INGREDIENTS

  • 2 boneless, skinless chicken breast halves
  • 1 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper
  • 2 tablespoons olive oil
  • 1/2 cup chopped red onion
  • 1 jalapeño pepper, seeded and finely chopped
  • 3 cups canned black beans, rinsed and drained
  • 1 1/2 cups frozen corn kernels, thawed
  • 1 1/4 cups cherry tomato halves
  • 2 scallions, thinly sliced
  • 2 tablespoons coarsely chopped cilantro
  • 2 teaspoons red wine vinegar
  • kosher salt and black pepper

PROCEDURE FOR MAKING CUMIN CHICKEN WITH BLACK BEANS

  1. First of all, place the chicken between two sheets of wrap, pound it with a mallet to ½-inch thickness then mix the cumin with the cayenne and rub over the chicken.
  2. Heat the oil in a big frying pan over medium heat. Sauté the chicken for 4 minutes and transfer to a chopping board.
  3. Pour the skillet in the frying pan, add the onion and jalapeño and cook, stirring, for 1 minute.
  4. Add the beans, corn, tomatoes, 3 tablespoons of water and cook, stirring, 1 or 2 minutes, till simply heated through and then remove from heat.
  5. Toss with the scallions, cilantro, and vinegar, season with salt and black pepper. Slice the chicken and prepare on prime of the beans.

 

QUINOA WITH MUSHROOMS, KALE, AND SWEET POTATOES

QUINOA WITH MUSHROOMS, KALE, AND SWEET POTATOES

For vegetarians, this delicious dinner dish is a very healthy, tasty and hearty food that would satisfy the whole family in one night.

INGREDIENTS

  • 1 cup quinoa
  • 2 tbsp olive oil
  • 2 small sweet potatoes (about 1 pound), peeled and cut into ¾-inch pieces
  • 10 ounces button mushrooms, quartered
  • 2 cloves garlic, thinly sliced
  • 1 bunch kale, stems discarded and leaves torn into 2-inch pieces
  • ¾ cup dry white wine
  • kosher salt and black pepper
  • ¼ cup grated Parmesan (1 ounce)

PROCEDURE FOR MAKING QUINOA WITH MUSHROOMS, KALE, AND SWEET POTATOES

  1. Firstly, place the quinoa and a pair of cups water in and pour in a cooking pan then leave to a boil. Scale back heat and simmer, cover it until the till water is absorbed for the next 12 minutes.
  2. Meanwhile, heat the oil in a pot over medium heat and dad the sweet potatoes, mushrooms and cook for 6 minutes till its golden and soft.
  3. Add the garlic and cook for 1 minute, then add the kale, wine, ¾ teaspoon salt, and ¼ teaspoon pepper, cook until the vegetables are tender for 12 minutes.
  4. Serve the vegetables over the quinoa and sprinkle with the Parmesan.

 

BRAISED CHICKEN AND SPRING VEGETABLES

BRAISED CHICKEN AND SPRING VEGETABLES

This tasty meal specially made for dinner consist of chicken thighs that are merged with fresh carrots.

INGREDIENTS

  • 1 tablespoon olive oil
  • 8 small bone-in chicken thighs (about 2 1⁄2 pounds)
  • kosher salt and black pepper
  • 1 cup low-sodium chicken broth
  • 12 medium radishes, halved
  • 3/4 pound carrots (about 4), cut into sticks
  • 1 teaspoon sugar
  • 2 tablespoons chopped fresh chives

PROCEDURE FOR MAKING BRAISED CHICKEN AND SPRING VEGETABLES

  1. First, heat the oil in a oven over medium-high heat.
  2. Season the chicken with ½ teaspoon salt and ¼ teaspoon pepper, allow to cook till tanned, for 7 minutes and transfer to a plate.
  3. Remove the fat and put in the pot to medium-high heat. Add the broth.
  4. Add the radishes, carrots, and sugar. Now, place the chicken on top of the vegetables and gently simmer, till it’s burnt through for the next minutes. Sprinkle with the chives.

 

Research Materials Used For This Article and Further Reading:

https://www.realsimple.com/food-recipes/browse-all-recipes/quinoa-mushrooms-kale-sweet-potatoes-recipe

http://www.taste.com.au/recipes/glazed-pork-sweet-potato-mash/ffa0880b-6a76-4b91-89d8-dde950b174ef

https://www.realsimple.com/food-recipes/browse-all-recipes/cod-beans-corn-pesto

https://www.realsimple.com/food-recipes/browse-all-recipes/chili-glazed-pork-with-sweet-potato-hash

https://www.realsimple.com/food-recipes/browse-all-recipes/halibut-grilled-eggplant-salad

https://www.realsimple.com/food-recipes/browse-all-recipes/roasted-cod-scallions-spiced-potatoes

https://www.realsimple.com/food-recipes/browse-all-recipes/seared-scallops-snow-peas-orange-recipe

https://www.realsimple.com/food-recipes/browse-all-recipes/spinach-stuffed-steak-roulades

https://www.realsimple.com/food-recipes/browse-all-recipes/cumin-chicken-black-beans

10 Healthy and Delicious Food Recipes from France Worth Trying Out

10 Healthy and Delicious Food Recipes from France Worth Trying Out

Paris is a very beautiful and classic city and the capital of France. Talk of exotic fashion, classic beauty and history; and France have got it.

And we mustn’t forget food recipes; as they have some of the best in the world!

Their choice of food is recognized across the entire globe.

France is well known for its plethora of delicious food recipes. There is no mincing words about this. I am yet to see a country whose food recipes can be compared to that of France.

French food is globally known for its flavor and their cuisine is awesome. I am not just saying this, but have been opportuned to have a piece of some of their unique food recipes.

And then I feel in love with France and I just wished I didn’t have to leave the country.

Food in France has become such an integral part of French culture that it was added to UNESCO‘s world list of intangible cultural heritage in 2010.

From wine to cheese, the French people have always delivered in every aspect, so when I say their cuisine is mind blowing, you should believe me.

I have complied 10 food recipes from France worth trying out and I know you enjoy them when you do try them out.

Let’s get to it already.

 

CASSOULENT

how to prepare Cassoulet

Cassoulet is a rich and delicious dish that consist of white beans stew and meat, often most chef use pork, goose, duck sausages or even mutton.

Originated from Southern France, the name of this dish comes from cassole that is the pot it is traditionally baked in. The pot is usually shaped into a cone so as to give the huge amount of tasty crust.

For most people that love meat this dish is recommended for you and am sure you will like it.

INGREDIENTS

  • 140g pork
  • rind
  • 140g smoked streaky bacon
  • 300g garlic sausage
  • 600g dried haricot bean, soaked overnight in 3 times their volume of water
  • 1 celery
  • stick
  • 1 small onion
  • , preferably a white skinned mild one
  • 1 large carrot
  • 6 garlic cloves
  • 2 ripe plum tomatoes
  • 25g goose fat or 2 tablespoon olive oil
  • 1 bouquet garni
  • 8 pinches of sea salt
  • 2 pinches of freshly ground black pepper
  • 1 clove, lightly crushed
  • 2 tsp lemon juice
  • To finish
  • 4 confit ducks
  • legs
  • 60g goose fat or 2 tablespoon olive oil
  • 40g dried breadcrumb
  • 1 garlic clove, finely chopped
  • a handful of fresh flat leaf parsley, coarsely chopped

PROCEDURE FOR MAKING CASSOULENT

  1. Cutting the meat isn’t quite difficult, all you need do is roll the pork in a Swiss roll, then use a sharp knife to cut the roll across into tiny slices, now chop the bacon into small pieces, cut the garlic sausage also.
  2. Soak the beans, afterwards drain the water, in a saucepan, add the pork you sliced and lardons, and then cover it with fresh cold water. Allow for 20 minutes and drain the beans, lardons and rind into a colander, then remove the cooking water.
  3. Chop onion, carrot and celery, also peel the garlic but don’t slice them yet. Now cut the tomato into eight wedges, preheat the oven to 120 C (mark 2, if you are using cooking gas).
  4. In a casserole pan, heat olive oil over a low heat and add carrot, onions, garlic, and celery and allow for 5 minutes. Now add the bouquet garni, tomatoes, allow to cook for 5 minutes. Then add the sausage, pork rind, bans and lardons and also pour 1.2 liters’ of water into it. As soon as it starts boiling, skim off the scum, and add salt, clove, pepper and lemon juice.
  5. Now, move the casserole to the oven, uncover, and cook for 2 hours. Stir it every hour, when it’s completed 2 hours, the beans will be soft and creamy, then cook for another 2 hours.
  6. Now take out the casserole from the oven, put the duck legs into the beans and sprinkle olive oil all over with garlic and breadcrumbs. Take back to the oven and cook for another 2 hours. Serve in bowl with chopped parsley sprinkled all over.

 

RATATOUILLE

how to prepare RATATOUILLE

Hailing from southeast French region of Provence, this dish is globally recognized for its unique taste.

This French dish is a stewed vegetable that is served as a meal, side dish or stuffing for another dish like omelettes and crepes.

There is always a debate about the way Ratatouille is being prepared among chefs, most of them do not agree with sautéing the vegetables together, and some say the vegetables should be cooked separately.

INGREDIENTS

  • 2 large eggplants
  • 2 medium yellow onions
  • 3 medium bell peppers
  • 6 to 8 medium zucchini
  • 4 large tomatoes
  • 1 1/2 to 2 tablespoons olive oil
  • 3 to 4 cloves garlic
  • 1 bay leaf
  • 3 to 4 sprigs thyme
  • 1/4 cup loosely packed basil, sliced into ribbons
  • Extra basil for garnishing
  • Salt and pepper

PROCEDURE FOR MAKING RATATOUILLE

  1. Firstly, peel the eggplants and chop them into cubes, then move them to a strainer set and toss with a spoon of salt. Keep the eggplant aside.
  2. Slice the onion and chop the pepper, tomatoes and zucchinis into pieces. Add the garlic, since the vegetable will be cooked in batches, keep in a separate bowl.
  3. In a large pot, add a teaspoon of olive oil, add onions, and a pinch of salt. Mix until onion is soft. Now add pepper and continue cooking until pepper is soft too, move the onions and pepper into a bowl.
  4. In another pot, add a tablespoon of olive oil, a pinch of salt, zucchini, and allow the zucchini to soften for 5 minute. Pour into the bowl with onions and pepper.
  5. Rinse the eggplant and squeeze into cubes. Warm oil in a pan and sauté the eggplant until its soft, pour into the bowl of vegetable.
  6. If you notice a glaze that is beginning to turn from brown to black, turn down the heat and pour ¼ cup of water or wine into the pan. Then pour the deglazing liquid into the same with vegetables. Warm a spoon of olive oil again and sauté the garlic for 1 minute, then add tomatoes, thyme and bay leaf. As the tomatoes is bubbling, scrape the glaze off the bottom of the pan.
  7. Now pour all the vegetable back into the pan and mix properly, then turn down the heat. Simmer for 20 minute or 1 hour. Now remove the bay leaf and the thyme, stir in the basil before taking the ratatouille off the heat, sprinkle the basil more and add little olive oil as you serve. You can refrigerate leftovers for a week or even months.

 

PAELLA

how to prepare PAELLA

This dish is internationally known. Some consider it as a national dish for Spain, while others think it’s a Valencia dish from where it actually originated. This dish mainly consists of rice and some ingredients that enriches the dish.

INGREDIENTS

  • Olive Oil for cooking
  • 1 Spanish Onion finely chopped
  • 3 Cloves Garlic finely chopped
  • 5 tablespoon sea salt
  • 6 small Squid Tubes sliced
  • 5 teaspoon Chilli Flake
  • 5 teaspoon smoky hot Paprika
  • 3 teaspoons chopped Parsley
  • 3 teaspoons Squid Ink
  • 1 teaspoon Tomato Paste
  • 250 g Calasparra paella rice
  • 750 ml chicken stock

 

PROCEDURE FOR MAKING PAELLA

  1. The first thing you need to do is heat a paella pan with olive oil and add chopped onion and garlic, allow to cook for 5 minutes.
  2. Now add squid and stir for 3 minutes, then add chilli flaxes, half of parsley, paprika, squid ink and tomato paste then stir properly and add the rice and chicken stock, allow to cook for 20 minutes.
  3. Shake the pan but do not stir the rice, now add the extra parsley in a bowl and serve.

 

SOUPE À L’OIGNON

how to prepare SOUPE À L’OIGNON

This traditional French soup is made of onions and beef stock. It is usually served with croutons and also melted cheese.

The soup originated from Roma and it was a poor dish as at then since it was in the 18th century.

From the sprinkling of onions that is actually where this awesome taste is from.

The liquid used in preparing this dish is meat stock even though little water is added, and it can be thickened with milk, eggs or flour.

INGREDIENTS

  • 700g onions
  • 40g butter
  • 2 tbsp flour
  • 75 litres beef stock
  • 1 glass of white wine
  • Baguette to toast
  • Gruyère or Emmenthal

PROCEDURE FOR MAKING SOUPE À L’OIGNON

  1. First step, peel and slice the 700g onions, allow then to soften in a 40g butter and also a little olive oil on a low medium heat. Keep stirring until when it is soft, sweet and sticky.
  2. Now add a pinch of sugar so that the onions can caramelise. Add a couple of flour and cook for 4 minutes, then add 1.75 litres of boiling beef stock and also a glass of white wine. Then cover partially and allow to simmer for 45 minutes.
  3. In a bowl, place the slices of toasted baguette and cover slightly with Gruyère or Emmenthal
  4. . Allow to bake in the oven for 20 minutes until the bread is toasted and also the cheese has melted.
  5. Until the onions is soften to crush that you can add the flour and stock.

 

CREPE SUZETTE

how to prepare CREPE SUZETTE

This recipe is a perfect one if you fancy complex and delicate French food.

This dish is fluffy, silky, light and smooth, also it is made using orange juice, water and rind.

INGREDIENTS

  • 6 tablespoon flour
  • 6 eggs
  • 6 tablespoon milk
  • 3 tablespoon heavy cream
  • Unsalted butter, as needed
  • For the sauce:
  • 3 oranges
  • 16 tablespoon unsalted butter, softened
  • 10 Tbsp. sugar
  • 7 tablespoon Cointreau
  • 1 tsp orange juice
  • 5 tablespoon cognac
  • For the crepes:
  • 6 tablespoon flour
  • 6 eggs
  • 6 tablespoon milk
  • 3 tablespoon heavy cream
  • Unsalted butter, as needed
  • 3 oranges
  • 16 tablespoon unsalted butter, softened
  • 10 tablespoon sugar
  • 7 tablespoon Cointreau
  • 1 tablespoon orange flower water
  • 5 tablespoon cognac

PROCEDURE FOR MAKING CREPE SUZETTE

  1. Firstly you whisk the egg and flour together in a bowl, add cream and milk, whisk again. Now, pour into a bowl and refrigerate for 2 hours.
  2. To remove rind from the oranges, use a vegetable peeler and set. Press out the oranges and set aside.
  3. In a bowl, beat the butter and half cup of sugar for 2 minutes, add the rind and beat for a minute. Add 2 tablespoon of the juice, kirsch, orange flavour, beat properly for 2 minutes.
  4. Add 2 tablespoon of the Cointreau, kirsch and orange flower water and leave for 2 minutes.
  5. Heat a pan and add little butter then pour ¼ cup batter. Place the batter on a coat pan and cook for 1 minute. Then turn with a spatula for 30 minutes.

 

LOBSTER THERMIDOR

how to prepare LOBSTER THERMIDOR

This dish has a lobster shell stuffed together with a creamy mixture of meat, egg yolk and brandy.

This dish is actually the best French dish I have had and trust me when I say it a delicious dish.

INGREDIENT

  • 6 tablespoon flour
  • 6 eggs
  • 6 tablespoon milk
  • 3 tablespoon heavy cream
  • Unsalted butter, as needed
  • For the sauce:
  • 3 oranges
  • 16 tablespoon unsalted butter, softened
  • 10 tablespoon. sugar
  • 7 tablespoon Cointreau
  • 1 tablespoon orange juice
  • 5 tablespoon cognac
  • For the crepes:
  • 6 tablespoon flour
  • 6 eggs
  • 6 tablespoon milk
  • 3 tablespoon heavy cream
  • Unsalted butter, as needed
  • 3 oranges
  • 16 tablespoon unsalted butter, softened
  • 10 tablespoon sugar
  • 7 tablespoon Cointreau
  • 1 tablespoon orange flower water
  • 5 tablespoon cognac

PROCEDURE FOR MAKING LOBSTER THERMIDOR

  1. Split the lobster length-wise into 2 pieces and clean the top totally under cold running water.
  2. Scope all the meat from the lobster and clean. Keep the shell aside.
  3. Now slice the Lobster meat into another pan, sauté the garlic and onion, add the sliced mushrooms.
  4. After the mushroom has slightly dried out add the lobster meat and allow to de-glaze wit 30 minute with Cognac.
  5. In another pan, add the remainder of the Cognac to the cream and one fixings, grate the nutmeg and blend well.
  6. Add this mixture to the pan containing lobster and blend well, mix with the thyme properly.
  7. Remove the pan from the flame and mix well until it turns thick. Fill the cleansed empty shell of the lobster with this mixture that has been ready.
  8. Add the lobster with Gruyère cheese and parmesan cheese, then place in hot oven for 4 minutes.

 

TARTE TATIN

how to prepare TARTE TATIN

They say this French apple tarte was created by mistake in 1898 by Stephanie Tartin when she was attempting to form a standard pie, and then she accidentally left the apples in sugar and butter too for long within the pan. In a hurry to rescue the desert she placed the pastry base on high.

She served the tart like that to her guests at Hôtel Tatin and also the result changed into the hotel’s signature dish.

Although the tarte’s origin is controversial, the delicious result’s was not at all.

INGREDIENTS

  • 900g (around 6) Braeburn apples, peeled, cored and cut into quarters (you could also use Cox’s Orange Pippin or Adam’s Pearmain)
  • 100g caster sugar
  • 60g unsalted butter, diced
  • 30g unsalted butter, melted
  • 300g all-butter puff pastry, rolled into a 24cm round (3mm thick), lightly pricked with a fork

PROCEDURE TO PREPARE TARTE TATIN

  1. Preheat your kitchen oven to 180°C/160°C/gas half-dozen.
  2. Put the tarte tatin dish on the hob, and over a medium heat cook the sugar and butter to a brown caramel. Now, arrange the apple around the edges with the top facing up and then fill the middle part of the mould, press with your hands gently to make sure there are not any gaps, and brush with liquefied butter.
  3. Cook on the preheated kitchen oven for half-hour.
  4. Remove from the oven and place pastry plate, with a knife, prick a number of holes on top to permit steam to flow out,
  5. Cook on the kitchen oven for an extra 45 minutes till the puff pastry is golden brown and crisp.
  6. Finally, allow to cool down at 1 hour before de-moulding, apple-side up, on to the serving platter.

 

PATE MAISON

how to prepare PATE MAISON

This food is a mixture of fat and ground meat made into paste, the mixture alone will leave you salivating.

It also has onions, paste of chicken liver and herbs combined together to prepare this delicious meal.

INGREDIENTS

  • 250 gm chicken liver
  • 1 chopped onion
  • 1/2 tsp garlic paste
  • 1 bay leaf
  • 100 gm butter
  • Salt and pepper to taste
  • 1 Tablespoon of chopped garden herbs

PROCEDURE FOR MAKING PATE MAISON

  1. Soften the onion and garlic in 25g butter for 5 minutes.
  2. Add herb and liver into the pan and sauté for 5 minutes.
  3. Remove the herb and puree the liver.
  4. Sieve through a wire filter.
  5. Add the butter and herbs that is remaining
  6. Serve hot with toast.

   For the Melba toast:

  1. Roll out the bread slices with a kitchen utensil till flat.
  2. Remove 2 halves and bake in an exceedingly slow kitchen oven till crisp.

 

SALADE NIÇOISE

how to prepare SALADE NIÇOISE

Salade niçoise is referred to as a typical French dish from the French region, it can be served as a dish or a meal on its own.

It’s generally a filling dish of lettuce, contemporary tomatoes, stewed eggs, canned tuna, inexperienced beans, Nicoise Cailletier olives and anchovies, although there are several variations and they exist everywhere.

INGREDIENTS

  • 450g/1lb fresh tuna or 4 x 175g/6oz tuna steaks, 2.5cm/1in thick
  • 8 new potatoes, cooked and quartered lengthways
  • 4 plum tomatoes, roughly chopped
  • 115g/4oz extra fine French beans, topped, cooked and drained
  • 4 little gem lettuce hearts, quartered lengthways
  • 1 red onion, finely sliced
  • 4 eggs, cooked for 6 minutes in boiling water from room temperature, halved
  • 6 anchovy fillets cut lengthways into thin strips
  • 16 pitted black olives in brine
  • 8 basil leaves, ripped

For the dressing or marinade

  • 105ml/7tbsp extra virgin olive oil
  • 3 tablespoon aged red wine vinegar
  • 2 tablespoon freshly chopped parsley
  • 2 tablespoon freshly snipped chives
  • 2 garlic cloves, peeled and finely chopped
  • 1 tablespoon salt
  • 1 tablespoon ground black pepper

PROCEDURE FOR MAKING SALADE NIÇOISE

  1. To make the marinade whisk with the wine vinegar, olive oil, parsley, chives, garlic, salt and pepper, place the tuna in a very shallow dish and pour over half the marinade. Allow to chill for 1-2 hours to permit the fish to infuse. Stir the marinade from time to time.
  2. Heat a ridged griddle pan on the hob or a hot barbecue for 5 minutes, remove the tuna from the marinade. Cook the tuna steaks for 2-3 minutes on all sides, counting on however small you wish your fish to be.
  3. Lay the lettuce leaves onto an outsized plate and add the lettuce, onion, tomatoes, potato, tuna, beans and anchovies. Drizzle over the remaining marinade, then end by adding the eggs, olives and ripped basil leaves.

 

CHEESE SOUFFLE

how to prepare CHEESE SOUFFLE

You cannot resist this dish because of its fluffy, cheesy and lightness.

This dish is so perfect and easy to prepare only if you follow the steps accordingly.

INGREDIENTS

  • Oven Temp 325 F-160 C
  • 1/4cup butter
  • 1/4cup flour
  • 1 1/2cup milk
  • 2 tablespoon salt or to taste
  • 1/4tsp powdered black pepper
  • 2 cups cheese-grated
  • 6 eggs-separated
  • 2 tablespoon chopped parsley, celery
  • 1/2 tablespoon Oregano leaves-dried
  • 1 tablespoon salt or to taste
  • a soufflé dish or casserole of 4 pint or 10 cup capacity

PROCEDURE TO PREPARE CHEESE SOUFFLE

  1. Make white sauce with the butter, flour, milk, 1 tablespoon salt, black pepper, and cheese.
  2. Beat the egg yolks slightly with a fork. Add a tablespoon of the sauce you made into it and beat slightly to mix well.
  3. Pour the remaining yolks into the sauce bit by bit, beating all the time, now add the parsley or celery and oregano and put aside.
  4. Beat the egg-whites stiff and pour into the cheese mixture, cut the light downward. Then pour the mixture into the soufflé dish.
  5. With a spoon, create a 2cm/1″ deep groove, 2cm/1″ far from the sting of the dish on top, and finally bake for 45 minutes to 1 hour, until puffy and golden brown. Serve at once.

 

Research Materials Used For This Article and Further Reading:

http://www.cbc.ca/inthekitchen/2013/03/apple-tarte-tatin.html

Raymond Blanc’s tarte tatin

https://www.bbcgoodfood.com/recipes/1400/raymond-blancs-cassoulet

http://www.thekitchn.com/one-pot-recipe-easy-french-ratatouille-recipes-from-the-kitchn-106669

http://www.expatica.com/fr/insider-views/Top-10-French-foods-with-recipes_106720.html

https://www.theguardian.com/lifeandstyle/2010/feb/21/french-onion-soup-recipe-slater

https://www.lifestylefood.com.au/recipes/291/squid-ink-paella

http://food.ndtv.com/recipe-crepe-suzette-789690

http://food.ndtv.com/food-drinks/10-best-french-food-recipes-1644892

http://food.ndtv.com/recipe-cheese-souffle-98799

http://www.bbc.co.uk/food/recipes/saladenicoise_6572