For more videos, recipes and cooking tips from Marco Pierre White and Knorr, go to Knorr.co.uk.
Sunday, December 25, 2011
Tuesday, December 20, 2011
How to Make Chicken Pot Pie-The Bag Holder
Traditional Tasty Pot Pie, This recipe has carrots, potatoes, peas, chicken, cream of chicken soup and more. Top with puff pastry for a wonderful meal to enjoy with the family.
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Friday, December 16, 2011
Easy Crock Pot Recipes for Chicken
Chicken crock pot recipes are very popular. There are many great recipes to choose from, but with all of the options which ones do you fix for your family?
Some of the easiest crock pot recipes for chicken are of course the old standards such as chicken noodle soup or chicken stew. You can jazz your menu selection up a bit however by searching online for chicken recipes.
Once you start searching, you're going to discover that there are crock pot recipes for just about every food that can be imagined. Lasagna, pot pies, cake, breakfast, candy, pizza, Mexican...you name it, there's probably a recipe for it.
Here are some of our favorite easy recipes for chicken.' We know you're going to love them:
Barbecue Chicken Recipe
1 frying chicken, cut up or quartered
1 can condensed tomato soup
3/4 cup chopped onion
1/4 cup vinegar
3 tablespoons brown sugar
1 tablespoon Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon sweet basil
1/4 teaspoon thyme
Put chicken in pot. Combine all other ingredients and pour over chicken. Cover and cook on low setting for 6 to 8 hours. Serves 4.
Chicken Pot Pie Slow Cooker Recipe
3-4 boneless skinless chicken breasts
2-3 cans of cream of chicken soup
1 cup of milk
4 medium potatoes
1 bag or box of frozen peas and carrots
1 small onion diced
sage, oregano, basil, parsley, paprika, ground pepper
2 packages Crescent rolls
Put Chicken breast, soup, milk, potatoes, onion and all spices into slow cooker. Cook on low for 4-6 hrs stir in a bag of carrots and peas; cook for 10-15 minutes. Put onto a pie plate. Unroll Crescent rolls and place on top of the pie. Cover the top with dough. Cook for 10-15 minutes in the oven according to crescent roll package.
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Saturday, December 10, 2011
Puff Pastry - Pantry Project with Gail Simmons
Use puff pastry to make savory and sweet recipes like chicken pot pie, cheese straws and an apple tart with these recipes from Gail Simmons. Get the recipes: www.kitchendaily.com
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Tuesday, December 6, 2011
Paderno World Cuisine 2.125 x 1.25 Inch Fluted Stainless Steel Vol-Au-Vent Cutter
!±8± Paderno World Cuisine 2.125 x 1.25 Inch Fluted Stainless Steel Vol-Au-Vent Cutter
Brand : Paderno World Cuisine | Rate : 
| Price : $180.43
Post Date : Dec 06, 2011 13:00:05 | Usually ships in 24 hours
| Price : $180.43Post Date : Dec 06, 2011 13:00:05 | Usually ships in 24 hours
This 2.125 - 1.25 inch Paderno World Cuisine fluted stainless steel vol-au-vent cutter is heavy duty and spring loaded. It cuts and compresses the central piece in one operation, creating decorative vol au vent puff-pastry cases.
- Professional quality
- Stainless steel
- Heavy duty
- Creates beautiful puff pastry
- Professional presentation
- Heavy duty and spring loaded
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Thursday, December 1, 2011
Recipe and Meyer Lemon
"What a fragrance! It's so distinct", Johnny Iuzzini says about Meyer lemon. He is the Executive Pastry Chef for the New York City eateries Restaurant Perry Street and Jean George, the 2006 James Beard "Outstanding Pastry Chef of The Year" award winner, and he is also the author of "Dessert FourPlay: Sweet Quartets From a Four-Star Pastry Chef". He is a Meyer lemon fanatic. Meyer lemons have different fragrance, not as acid and sharp as regular lemons, Meyer Lemons are sweeter and more robust as Johnny Iuzzini said.
The Meyer Lemon is a cross between a lemon and a type of orange, so it's not actually a real lemon. It retains most of the lemon's characteristics: acidity, bitterness and so on. But it's more sweetness, thinner skin and less acidity and less bitterness. It bears a heavy crop and relatively hard to plant, so it has gained the favor of people.
Where is Meyer Lemon come from? About 100 years ago, an American called Frank Meyer brought Mayer Lemon to United States from China while working for the USDA, so the tree was named by him. The tree soon became very popular in the United States, especially in California. Then 40 years later, a virus attacked Meyer Lemon Trees so the government banned the trees. Until 1970s, a new version of virus-free Meyer Lemon Tree was developed and it soon spread across America, it become a favorite for the home grower.
Meyer Lemon Icebox Cake is one of my favorite desserts, the picture below shows my take on this classic. I use lemon wafer cookies at Meyer lemon curd, lemon cream and Whole Foods, to let the wafers absorb liquid out of the cream, I put it in the fridge over a whole night. As you can see below, an icebox cake is actually layered creamed cookies.
I love Limoncello, they make the best one in Capri, it tastes weird and delicious, as you can see the picture, the composition, lighting and colors are very beautiful.
Reuse jam jars, take a ribbon on it, and you have yourself the perfect hostess gift. The whole process takes less than 20 minutes of casting zesting. It is heavenly by the spoon, but if you have more control of course, spread between layers of puff pastry cook or to make a lemon tart, or spread on your toast in the morning. With whipped cream folded in, any kind of decline can be achieved. I like a strong taste of lemon in my lemon desserts, which reflects the recipe.
Pushing the egg yolks through a sieve into a large saucepan. I love the yellow first strain, so I do not have to do at the end. Then, add the lemon juice and sugar and whisk together over medium heat until combined. Switch to a wooden spoon and stir constantly until mixture is thick enough to coat back of spoon. Remove from heat and pieces of butter and whisk until melted and smooth. Add lemon zest or your oil of lemon. Transfer dough to a large bowl, cover with plastic wrap and place in refrigerator until completely chilled and firm, about an hour. (Note: Since I had a lot more juice, I decided to make 4x the amount of lemon curd in this recipe called for so that I can freeze the extra for future use. It is very easy to increase the dough recipe, just remember that it takes longer to cook.)
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Sunday, November 27, 2011
Things to Know About Diabetes and the Effect it Can Have on You
Diabetes is rapidly assuming epidemic proportions today. Therefore, it has become absolutely necessary for everyone to know about it in order to manage it better. The following information is intended to serve this purpose.
Types of Diabetes
Diabetes is of two types: diabetes mellitus and diabetes insipidus. In diabetes mellitus, the pancreas stops producing insulin at all, or produces it in very little quantity. Insulin is a hormone that enables the cells of the body to absorb glucose, a form of sugar, obtained from the digestion of food, and the primary source of energy for the body.. As a result, glucose accumulates in blood and urine resulting in frequent urination, increased thirst and hunger, and disturbances of fat and protein metabolism. Diabetes insipidus is a less common condition. It results from lack of vasopressin hormone which controls urine secretion.
Types of Diabetes Mellitus
Diabetes mellitus, the commoner form of diabetes, is also of two types. Type I shows up in childhood itself. In it, the pancreas stops producing insulin completely. That is why it is also known as insulin dependent diabetes. Type II normally affects adults, and sometimes teenagers. In it, either the pancreas produces less insulin or it is not properly utilized by body cells. Therefore, it is also known as non-insulin dependent diabetes.
People who are Vulnerable to Diabetes
Adults over 45, obese or physically inactive people, those who have family history of diabetes, African, Hispanic and Native American people or most vulnerable to diabetes. In fact, the Native Americans show the highest incidence of diabetes in the world. Among sexes, women are more prone to it.
Diagnostic Tests for Diabetes
To detect diabetes, the glucose present in the blood is measured about eight hours after the person last took food. It can also be diagnosed through an oral glucose tolerance test in which glucose level in the blood is measured before and after the person concerned has been given a certain amount of sugar. Another test which is in the process of development identifies some specific antibodies which are present only in diabetics. When developed, this test will be able to detect diabetes quite early and thus reduce the risk of complications.
Treatment of Diabetes
Treatment of diabetes involves two things: controlling the blood sugar level, and preventing complications. This is accomplished by suitable diet and lifestyle changes along with medication.
Type I
In Type I diabetes insulin injections have to be given two to four times a day. The quantity of the insulin required and the frequency of injection varies from person to person depending upon his physical activity level, diet, and other medical conditions. Typically, in this type of diabetes, blood sugar level needs to be measured many times a day using a meter and a drop of blood obtained by pricking a fingertip. On its basis, the patients adjust the quantity and frequency of insulin injected. Type I diabetics should carefully distribute their meals and snacks over the whole day so that insulin supply is not overwhelmed in helping the body cells absorb glucose. Further, they should eat foods containing complex carbohydrates that break down slowly, and therefore the blood sugar level also rises slowly.
Type II
In Type II diabetes, initially the treatment involves diet control, exercise and weight reduction. Type II diabetics often take the services of nutritionists to put together a suitable diet that does not result in too swift a rise in blood glucose level. A typical meal for a diabetic is low in fat (not more than 30% of total calories), provides moderate protein ( 10 to 20% of total calories), and contains a variety of carbohydrates, such as beans, vegetables and grains. Regular exercise is very useful to help body cells absorb glucose. Even 10-15 minutes of daily exercise can make a difference. Diet control and exercise also help in weight reduction which is believed to increase the body cells' ability to absorb insulin. However, overtime, medication may also be required.
Thus Type II diabetes can be easily managed by suitable lifestyle changes. Type I is more difficult to manage; fortunately it is less common of the two.
Wednesday, November 23, 2011
Chicken Pot Pie Recipe : How to Bake Chicken Pot Pie Casserole
Learn how to bake a chicken pot pie from a family dinner expert in this free cooking video. Expert: Laura Banford Bio: Laura has cooked professionally for many years, including as a garde manger in a restaurant kitchen, and as a cooking instructor. Filmmaker: Laura Banford
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Sunday, November 20, 2011
Paderno World Cuisine 2.5 x 1.5 Inch Fluted Stainless Steel Vol-Au-Vent Cutter
!±8±Paderno World Cuisine 2.5 x 1.5 Inch Fluted Stainless Steel Vol-Au-Vent Cutter
Brand : Paderno World CuisineRate :
Price : $185.06
Post Date : Nov 20, 2011 07:17:23
Usually ships in 24 hours
This 2.5 - 1.5 inch Paderno World Cuisine fluted stainless steel vol-au-vent cutter is heavy duty and spring loaded. It cuts and compresses the central piece in one operation, creating decorative vol au vent puff-pastry cases.
Thursday, November 17, 2011
Cloud Like Indian Roti Bread That Is Too Good For Words
If you are a keen Indian food fan, you will no doubt have a favourite Indian bread. At my house it is this special roti that we make from low fat milk and yoghurt. If there is one easy recipe you must make from my blog it is this one. You are going to love this light and puffy bread. It goes very well with pretty much any Indian food dish.
Last night I made crab curry for my family and the first thing my son said was - 'Are you making roti? Please!'
All three of my kids love making this Indian bread and enjoy eating it even more. You will want to take care while deep frying because it is unfortunately very easy to over cook them.
This bread is best when made right before you are ready to eat. Luckily, most curries can be cooked and kept warm allowing you plenty of time to work your magic.
INGREDIENTS for Roti Indian Puffy Bread
(Makes enough for four people)
2 Cups Self-rising flour
4 Heaping tablespoons Greek Yoghurt
Low fat milk
salt
Vegetable oil for deep frying
In a bowl, sift in the flour. Add a pinch of salt and the yoghurt. Stir with a spoon to combine.
Now add the milk slowly until you have enough to make a soft dough. If the dough becomes too wet, simply add a little more flour.
On a floured surface, kneed the dough for about ten minutes and then allow it to rest covered for about 20 minutes in a cool place. The dough can sit for longer if necessary.
When you are ready to fry your roti, heat about five inches of oil in a large pot or wok over medium heat.
While the oil is heating, divide the dough up into about six equal pieces and then form each piece into a round fat wheels about one inch thick.
The oil is perfect temperature when a small piece of your dough sizzles and rises quickly to the surface when when placed into the oil.
If this is your first time frying roti, I recommend frying one first. Place one of the dough wheels in the oil. It should puff right up and float happily on the surface. Turn the puffy wheel over a few times so that it cooks evenly.
You do not want to over cook the dough. You are aiming for a light brown colour.
When you believe the roti may be done, take it out with a slotted spoon and leave to cool for about 20 seconds. When you tear into the roti, it should be light and fluffy. The dough should not be wet and gooey. If it is, you need to cook the roti a little longer.
You will get the hang of it after you have made a few. Once you do, you will be making these roti often. They're great!
Please be sure to let me know how you get on with this recipe. I will answer any questions you might have. I hope you enjoy this roti recipe as much as my family and friends do!
Thursday, November 10, 2011
South African Main Course Cuisine
The food from South Africa is as diverse as the people that live there, influenced by many countries and cultures over the centuries. They have been able to combine all the great ingredients introduced to the country and making it their one, UNIQUE. Nothing tastes as great as South African food! Maybe I am just bias, but why not try it and judge for yourself.
One big influence on the choice of food must be the two bordering oceans, the Atlantic and Indian. Seafood plays a very important role in any diet and can be enjoyed in a great variety of ways. Shell fish, rock lobster, crayfish, salt cod, kingklip and snoek (a pickled fish) are only a few of the great dishes enjoyed very often. They can be served with onions, lemon butter, chilli peppers or a great curry. The crayfish are best served braised with onions and chillies and snoek must be barbecued.
If you are looking for variety, you won't be disappointed! South African cuisine caters for all and no matter what you prefer, you will find something on the menu to suit your taste. The food is both elegant and glows with simplicity. If you are looking for a main course and you are not a seafood lover, don't worry. Look at the following choices and see what you like the look of.
On the top of the menu is the great Afrikaner "hoenderpastei", or chicken pie, inspired by the British pastries, but totally different and unique. This is a pastry pot, filled with chicken, sauce, bacon, green pepper and other "secret" ingredients with a pastry top, baked until light brown and crispy in a medium hot oven.
If you are looking for lamb or beef, try the great bobotie from the Boere. This is a great dish, inspired by spices from the Malay slaves with onions, raisons and topped with a custard, comprising of egg and milk. This is usually served with yellow rice, banana, blatjang and coconut. Make sure to include a great vegetable side dish.
Maybe the warm sunshine is too inviting and you are looking to spend your days outside! If you are, you should definitely try a potjiekos, also a Boer dish. Throwing all the ingredients in a cast iron pot, letting the vegetables cook in the meat's sauces for many, many hours. You can bake a "potbrood" (a lovely bread) at the same time, by placing the dough in another cast iron pot over the coals.
If the potjiekos isn't for you, then why not try a braai (barbecue). Put some "boerewors" (a great seasoned sausage made from beef), steak, sosaties (marinated meat on skewers) and braaidroodjies (toasted sandwiches) on the fire outside in your backyard. This is the way to live! Serve with potato salad and away you go.
Frikkadelle, basically small beef patties, are greatly seasoned and taste magnificent, being served with salads and vegetables. If you are looking for very warm and comfort food, try a bredie. The most popular is a tomato or water lily bredie or stew. This is an all in one stew comprising of vegetables and mutton, with the juices from both, flavouring each other.
Bunny chow (curry stuffed in a hollow out loaf of bread) and curries have become very popular because of the Indian influence and you can buy sweet, mild or hot curries, mostly serve with atjar (pickles) and blatjang. Blatjang is chutney, and served with EVERYTHING. All you have to do is cook local fruits with garlic, chilly peppers and onions to mention just a few ingredients.
Local vegetables and fruit play a very important role in the daily diet. Tomatoes, potatoes, cabbage, mealies, green beans, sweet potatoes, spinach and pumpkin are the most loved by everyone. Sweet potato and pampoenkoekies (little pumpkin cookies, or fritters) are greatly loved dishes, served with cinnamon sugar or a sweet syrup. After your great main course, you have to enjoy desserts, snacks and drinks, but that will be discussed in the next article.
To be a guest in a South African home is a great experience. They pride themselves on hospitality, making sure you are well fed, making you feel at home at all times and creating an everlasting experience you will never, ever forget.
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Saturday, November 5, 2011
Saturday, October 29, 2011
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