Food Recipes

Kokum Butter Market Forecast 2016-2026

The kokum butter is extracted by refining the Kokum kernels using chemical processes of neutralization, bleaching and deodorization. Kokum Butter is composed of beneficial compounds that help to regenerate skin cells. It has a moderate to non-existent perfume and appears like cocoa or shea butter. Kokum butter has outstanding emollient properties and very high oxidative balance which allows kokum butter into many formulations like lotions, lip balms, and soaps. The butter extracted from the fruit kernels is rich in vitamin E, and vital fatty acids. Kokum butter is used in dry skin remedies, hair conditioners, infected pores and skin remedies and in many skin care and beauty products. The Kokum Butter is untreated, unrefined, non-deodorized, unbleached and does not contain any chemicals. Furthermore, Kokum is appropriate for ointment, suppositories, and other pharmaceutical purposes. The ointment is used for treating the ulcer, fissures of lips, cracks or cuts in hands and feet.

Market Segmentation:

The Kokum butter market is segmented on the basis of its applications in different industries such as pharmaceutical industry, cosmetic industry and other applications. In the pharmaceutical industry, kokum butter is majorly used in creams, skin lotions, balms, and shaving creams. Similarly, in the cosmetic industry, kokum butter is used in conditioners, lipsticks, body butters, moisturizing creams, hair care products, soaps, and toiletries. Other application includes food products such as confectionery and bakery products. The derivatives of Kokum butter are used as substitutes while manufacturing the chocolates, so the end product doesn’t melt throughout transport in peak summer months. Kokum butter is most stable and hardest exotic butter. It will appear flaky and cracked, though it will melt when comes in contact with skin. It is best to use this together with different oils or butter to make it more pliable and easy to use.

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Market Regional Outlook:

On the basis of geography, the kokum butter market is segmented into North America, Latin America, Western Europe, Eastern Europe, Asia-Pacific excluding Japan, Japan, Middle East and Africa. In regional markets, Asia Pacific is the largest producer of kokum butter followed by Africa. India is the leading manufacturer of kokum butter across the globe.

Market Drivers and Trends:

High growth of Kokum butter market is anticipated as the cocoa butter is becoming increasingly expensive and limited availability, Kokum butter is becoming more popular as the substitute of cocoa butter. Due to its uniform triglyceride composition, it is often used as a substitute for cocoa butter as it is more quickly absorbed into the skin without leaving oily feel like many other oils and butter.

Developing market for personal care and cosmetic products has played a major role in fuelling the growth of the Kokum butter market across the globe. Kokum butter has antioxidant properties and prevents drying of the skin and helps in reducing wrinkles. Kokum butter is rich in citric acid, polyphenols and acetic acid malic acid, and also contains vitamin B complexes, hydroxicitric, potassium, manganese, and magnesium. Kokum butter is used in cosmetic formulations along with other ingredients to make it more pliable.

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Kokum butter Market Key Players:

The market for Kokum butter is highly fragmented with a large number of regional and international manufacturers. Some of the key players in Kokum Butter market include International Cosmetic Science Centre, Manorama Group, Biochemica, Marudhar Foods Private Limited, BioChemica International, Keynote International, Villa Germania Alimentos S.A., Madvik Research Labs Private Ltd., Fimanus UG Haftungsbeschrankt, Ausmetics Daily Chemicals (Guangzhou) Co Ltd., Zhongshan Desly Foodstuffs Co., Ltd

by Pradnya Kulkarni

March 3, 2017 / 10 Comments / by / in ,
Top 20 Latin American Dishes You MUST Try

In Europe mane people still think of Latin American cuisine as a wide selection of tacos, burritos and enchiladas topped with super spicy sauce and avocado paste ( guacamole) .

The reality is that dose dishes are actually from Mexico, and although they are delicious and original to this country, the rest of  Latin America has a wide variety of foods that differ from coast to coast.

Below I have decided to highlight Top 20 most noticeable dishes from selected countries of South American continent.


1. Churrasco – Brazil

Churrasco is a Portuguese and Spanish term referring to beef or grilled meat and is a prominent feature in Latin American cuisine, popular in Argentina, Bolivia, Brazil, Chile, Colombia, Guatemala, Nicaragua and Uruguay. A restaurant serving grilled meat is known as a churrascaria (steakhouse). Often restaurants serve all-you-can-eat churrasco buffets, with waiters slicing meat onto patrons’ plates – this is called espeto corrido or rodizio and is particularly popular in Brazil.


2. Empanada – Venezuela

Empanadas are like Venezuelan hot pockets or calzones.   We usually serve them as appetizers (small ones), or as a main dish with delicious fillings and dipping sauces. The most common and easy to prepare are cheese empanadas, and they are the most popular amongst kids.   They also have exquisite ones like lobster, or Cazón (small shark), and common ones like ground beef, shredded chicken, shredded meat.   Then there are big ones like filled with Pabellón (Shredded beef, black beans and plantains), or combination ones like cheese and beef, or even ham and cheese.   One thing is for sure; you will like them no matter what is in them.


3. Feijoada – Brazil

The traditional and national Brazilian dish feijoada is a stew of black beans cooked with meat (usually pork and/or beef) and served with rice, vegetables, assorted sausages such as chouriço, morcela (blood sausage) and farinheira, and a variety of side dishes including farofai (toasted manioc flour).


4. Bandeja Paisa – Colombia

Popular in the Antioquia department of Colombia and the Paisa region, bandeja paisa is a platter-style meal served in a large, oval-shaped tray and consisting of a generous variety of different foods. Traditional items include red beans cooked with pork, white rice, carne molida (ground meat), chicharrón, fried egg, plantain, chorizo, arepa (flatbread), hogao sauce, morcilla (black pudding), avocado and lemon.


5. Asado – Argentina

Asado is a term used for particular barbecue techniques, and also for the social event surrounding the barbecue. Considered Argentina’s national dish but also traditional to Brazil, Chile, Colombia, Ecuador, Paraguay, Peru and Uruguay, the main ingredient in asado is flank-cut beef ribs flavored with chimichurri and cooked on a grill called a parilla, or on an open fire. Asado also includes embutidos (cured sausages), different meats including poultry and sweetbreads, bread, mixed salad and verdurajo (grilled vegetables).


6. Curanto – Chile

The traditional food of Chiloé Archipelago off the coast of Chile, curanto is traditionally prepared in a hole dug in the ground and covered with stones which are heated until red.  Typical ingredients include shellfish, meat, milcao and chapaleles (potato pancake/dumpling respectively), and other vegetables. Curanto preparation is specific: ingredients are covered with nalca (Chilean rhubarb) leaves, then covered with wet sacks, dirt and grass chunks, creating a pressure cooker effect.


7. Ceviche – Peru

Ceviche, or cebiche, is a dish of fresh raw fish cured in citrus juices (key lime or naranja agria ­– bitter orange) and spiced with ají (chili peppers). Onion, salt and pepper are also added to the marinade, which is often served in a small glass as an appetizer (leche de tigre or leche de panteraI) along with chunks of corn-on-the-cob and cooked sweet potato.


8. Encebollado – Ecuador

Encebollado means “cooked with onions” and is an Ecuadorian fish stew, commonly regarded as a national dish. Served with boiled cassava or yucca and picked red onion rings, encebollado also includes fresh tomato and spices such as pepper and coriander leaves. It is usually served with ripe avocado, plantain, popcorn, toasted corn nuts and/or bread.


9. Pabellón Criollo – Venezuela

Traditionally consumed for lunch and considered by many to be the Venezuelan national dish, pabellón criollo consists of rice with stewed black beans and shredded beef. Often served with tajadas (fried plantain slices) and/or a fried egg, some also add granulated sugar or queso palmita over the beans, or hot sauce over the meat. The beef can be replaced by chigüire (capybara), shredded caiman meat or freshwater fish depending on the region and season.


10. Ropa Vieja – Cuba

Literally translated as “old clothes”, ropa vieja’s shredded beef is indeed reminiscent of shredded rags of clothing. Ropa vieja is often accompanied by fried plantain, black beans and rice. An important flavoring is Cuban staple sofrito, made with sautéed onions, green peppers and garlic cooked with tomatoes. Extra additions to the sauce can include sausages or smoked meat, or wine, dry sherry or beer.


11. Mole Poblano – Mexico

Mole is a generic name for a number of sauces used in Mexican cuisine. Mole poblano is probably the best known of all mole varieties, and is often considered Mexico’s national dish. Containing around 20 ingredients, of which the most notable are chili and chocolate, this dark sauce is usually served over turkey and often at special occasions.


12. Huminta – Peru

Humitas are savory steamed fresh corn cakes made from a mixture of freshly ground corn, onion, garlic, cheese, eggs, and cream, which is placed inside corn husks and steamed. Humitas are hard to translate, if you’ve ever had an humita you know what it is, but to describe them to someone who’s never had them before is a little bit complicated. I guess you could compare them to a fresh corn and cheese tamale (and explaining the difference between a tamale from Ecuador and tamale from Mexico is a completely different story). Humitas are made using fresh corn, which is ground with other ingredients and then stuffed in a fresh corn husk and steamed


13. Cachapa – Venezuela

A traditional Latin pancake ripe for mainstream menu innovation is the Venezuelan cachapa. It’s a pancake with a fresh, intense and unmistakable corn flavour. Cachapas are traditionally eaten with Queso de Mano, a soft, mozzarella-like cheese, and occasionally with fried pork chicharrón on the side. Cachapas can be very elaborate, some including different kinds of cheese or milky cream. They can be prepared as an appetizer, generally with margarine, or as a full breakfast with hand cheese and fried pork.


14. Arepa – Colombia & Venezuela

A delectable, fluffy, white dough shaped in the format of a saucer and made mainly of corn flour, prominent in the cuisine of Colombia and Venezuela.  It is eaten daily by both Colombians and Venezuelan and can be filled with various accompaniments such as cheese, avocado, beans or meat. A crowd pleaser!


15. Alfajores – Argentina

There is many reasons to love Argentina, but Alfajores is on the top o four list, hands down. The traditional sweet, made with two soft and crumbly cookies sandwiched around a tick layer of dulce de leche (caramel), is considered a national treasure.  Although officialy treat it as a pastry,  Argentinians eat them in the morning with coffee or tea, as an afternoon snack or after dinner. There is no “right” time to eat alfajores, actually. Any time is the right time to indulge in one. The most popular varieties are the ones filled with dulce de leche, of course, and either rolled in coconut or covered in dark or white chocolate.


16. Anticuchos – Peru

Anticuchos are a popular and inexpensive dish that originated in Peru in the pre-Colombian era but are also available at their neighbours Chile and Bolivia.  A very special addition to any barbecue party, the anticuchos are made of beef heart marinated, cut into small cubes, skewered, and seared over the grill. You can also use regular beef, chicken, fish, prawns, or lamb to make anticuchos, but the original and traditional recipe calls for cow heart.


17. Pão de Queijo – Brazil

An exclusive export delight from Brazil that pleases all palates and it is gluten free.   Putting it simple: pão de queijo is a small, baked, cheese ball made from sour cassava flour and of course,  lots of tasty cheese.  A popular snack and breakfast food in Brazil, pão de queijo originated from African slaves like many other Brazilian foods. Slaves would soak and peel the cassava root and make bread rolls from it.


18. Silpancho – Bolivia

Silpancho is a typical, popular Bolivian food from the city of Cochabamba. When prepared properly, this tends to be a large and filling meal laden with carbohydrates and fat. It consists of a base layer of rice, usually white, followed by a layer of boiled and sliced potatoes. Next, a thin layer of schnitzel-style meat is laid on top, followed by a layer of chopped tomato. In addition, onion, beet and parsley are mixed together and topped with either one or two fried eggs.


19. Hervido de Pescado – Venezuela

A traditional Venezuelan sea fish soup served along the country’s coastline. Also known as Sancocho and can be also found in several Latin American cuisines. It usually consists of large pieces of fish meat, tubers and vegetables served in a broth.


20. Mangú – Dominican Republic

Cooked, pureed plantains are topped with sauteed onions. This is a traditional Caribbean and Latin American morning favourite, but also makes a great side dish… The word came after a US marine exclaimed “Man, good!” after eating mashed plantains during the first United States invasion of the Dominican Republic.

Find Best Latin American Restaurants near you

March 3, 2017 / 10 Comments / by / in ,
How to make an authentic Pizza at home?

IngredientsPizza

  • 10g fresh yeast
  • ½ tsp sugar
  • 375g Italian ’00’ flour
  • 1 tbsp olive oil
  • fresh basil to serve
  • For the tomato sauce:
    • 3 tbsp olive oil
    • 1 onion (chopped)
    • 1 garlic clove, crushed
    • 2 x 400g cans good-quality Italian chopped tomatoes

Method

  1. Mix together the yeast and sugar with 250ml warm water and leave to sit for 10 mins. Place half the flour in a table-top mixer with a dough hook, pour in the yeast mixture and beat at medium speed for 10 mins (or mix in a bowl, then knead with oiled hands in the bowl for 5-10 mins). Leave somewhere warm for 10 more mins, then add the remaining flour and oil. Beat or knead to a dough for a further 5 mins. Put in a well-oiled bowl, cover with a cloth and place somewhere warm to double in size – about 1½ hrs.
  2. For the sauce, heat the oil in a pan over a moderate heat. Add the onion and cook for 3 mins, stirring constantly. Add the garlic, 1 tsp sea salt and 1 tsp ground black pepper and cook for 2 mins more. Add the tomatoes and bring to the boil, then reduce the heat and simmer for a good 20 mins, stirring occasionally.
  3. Once your dough has doubled in size, slap it down on a lightly floured surface and knead for 4 mins until soft but not too elastic. Divide into 6 pieces, roll into balls and leave to rest for 10 mins. Heat oven to the highest temperature possible (270C fan in the Good Food test kitchen) and place a flat baking sheet in the oven.
  4. With a well-floured rolling pin, roll out each ball of dough as thinly as possible. Remove the baking sheet from the oven, oil or dust with flour, then carefully transfer the dough base onto it. Spread over some of the tomato sauce (I like to apply it in the quantity that you would spread Marmite on toast, or the base will be soft and fall to bits), then the cheese and any toppings you desire (see below for some ideas). Cook for between 5-10 mins depending on your oven temp, until the base is crisp and the cheese melted. Scatter with basil.
Recipe from Good Food magazine, March 2010

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Find Best Italian Restaurants near You




May 30, 2016 / by / in
15 Food Tricks to impress your friends

Making food can sometimes be boring – but we found 15 food tricks that will turn any meal into an awesome experience !

1 : Awesome cheesy bread with a twist – this is delicious

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2 : Your own flavored ice-cream cookie ! – just use a hot knife to cut a piece of the ice-cream and stick it between two cookies – genius !

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3 : Having a party ? make a cool tasty chocolate bowl with a balloon and melted chocolate

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4 : Use muffin liners to stop the bugs from touching your drink

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5 : The most important meal of the day just got better ! use rings of vegetables to create awesome eggs

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6 : Ice coffee , level = insane !

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7 : Upgrade your pancakes with a slice of bacon

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8 : Melted banana split with whip-cream ? yes please !

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9 : Ever wondered how to make a swirly cake ? here you go buddy

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10: Ohhh so thats how its done

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11 : THIS IS THE BEST BURGER EVER MADE – ARE YOU MIND BLOWN ?

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12 : Easiest trick in the book – but no one ever does it

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13 : This is the new best way to peel oranges

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14 : If it works for apples – it will work on potatoes

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15 : Use a peeler to create awesome lemon flowers

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March 29, 2016 / by / in ,
Vital Tips for Pre and Post Workout Meal
pwWhile picking a pre workout meal, one ought to check whether it furnishes the body with the required calories. Liquids should be given inclination for dinners since they process rapidly. A pre workout meal ought to have a mix of proteins and sugars. It helps in keeping up quality and vitality amid workouts.
The previous stores of vitality are utilized by the body amid an activity. Subsequently, one ought to deal with eating in an auspicious way to keep up those stores. Starches are center fixings in setting up the best dinners, which can be taken before a workout.
They give the required measure of vitality and forestall protein stores of the body from draining. It is important to sufficiently ingest liquids, two hours before any athletic action. One ought to devour 17 oz. of liquids before a workout. There is a thumb standard to check whether a man has sufficiently taken liquids.

On the off chance that the pee is clear, before performing an activity, one could make sure that he has expended enough liquids/water. One ought to keep away from dairy liquids since, they are difficult to process. In the event that overwhelming dinners are expended before a workout, there ought to be a hole of 3-4 hours between sustenance admission and activity. At the point when the body is being worked out, right around 80% of the blood streams towards muscles.

 



The digestive framework is denied of the essential blood supply simultaneously. In this manner, it is fitting to sit tight for 3-4 hours after an overwhelming feast. The lighter snacks additionally, ought to be expended one hour before working out. It yields great results, if the physical movement is going to keep going for over sixty minutes.
For Fat Loss – Pre Workout Diet: Dinner that one can have before a workout for fat misfortune ought to contain those starches which don’t permit blood glucose levels to rise forcefully. Skimmed milk and yogurt is a portion of the illustrations of such sugars; they encourage the procedure of fat blazing. In fact, these are known as low-glycemic file starches. Do you feel tired after your workout?

The body gets sore and tired in the wake of working out. Furthermore, in the event that you don’t permit it enough rest, there are chances that eventually your body will begin legging it and giving you a great deal of inconvenience. Any prepared jock or lifting weights coach will let you know how vital post workout muscle recuperation is; it offers the body some assistance with regaining its self-restraint and offers the muscles some assistance with relaxing.

The body loses a ton of vitality over the span of a workout, and it should be recharged rapidly. Else, it might prompt muscle cramping and exhaustion. Caffeinated drinks for the most part blossom with the rule that your body loses a sizable lump of its mineral stores and henceforth, there is a need to top off on those also.


Normal minerals lost by the body incorporate sodium, potassium, and electrolytes. Caffeinated drink-creators guarantee that their refreshments incorporate these key fixings with the goal that they might help in recuperation. These important things are very essential to follow, as a post workout meal.

Recommended Pre and Post Workout Meal Supplements

Grenade 50 Calibre Pre Workout Devastation – Berry Blast, 50 Servings

  • Makes every workout an explosive, energy-fuelled session
  • Delivers higher energy levels and pumps
  • Contains over 20 University tested ingredients in high-potency dosages
  • Increases strength, muscle building, anabolic hormone levels and blood flow
  • Contains patented MDS anti-catabolic support

SCI-MX Nutrition X-Plode Plus Hardcore 400 g Orange – Pre-workout energy, power and pump amplifier

  • PRE-WORKOUT POWER & MUSCLE PRE-LOAD
  • FOCUS, DETERMINATION & ENERGY
  • LONG LASTING MUSCLE PUMP
  • Nitric oxide (N.O.) pre-cursor for pump & power
  • Boosts focus, determination & training intensity

Active Women Activate Pre-Workout Energy Shake Luscious Chocolate, 450g

  • Eletrify Energy Levels
  • Boost your metabolism
  • Stellar Vitamin Complex
  • Delicious & Natural
  • Low In Fat

Caffeine 200mg Capsules

DID YOU KNOW? A biologically active compound called Chlorogenic Acid, which is found in coffee, may help slow down the absorption of carbohydrates consumed? – This means, that this compound linked to caffeine may actually help your body slow down it’s absorption of carbohydrates – Making this almighty supplement the perfect choice to go with when dieting, losing weight or burning that unwanted body fat.

  • ★ Potent Energy Source & Fat Burners
  • ★ Diet and Weight Loss
  • ★ Pre Workout Caffeine Product
  • ★ Sports Supplement for Training Performance and General Wellbeing
  • ★ Made In The UK, 100% Risk Free!
March 18, 2016 / by / in
Home Brew Kits – Drinkers DIY

brew3We’ve all been there. A special someones’ birthday is right around the corner and our minds draw a blank when considering a gift. Well, here’s a great gift idea that will be easy on the wallet and always result in a very happy ending, a home brew kit.

Home brewing your own beer is not a new concept. Folks have been brewing beer for centuries.

Like everything else locating the right home brew kit can be a small challenge. There are so many variations online these days that it can be quite confusing. However, if you keep in mind that it’s not necessary to overpay for a home brew kit, you’ll quickly find the right kit at the right price.

 

         

Home brew kits are a lot like automobiles. You can always purchase the fancier model, but be prepared to pay a premium for it. For beginners, purchasing an expensive home brew kit with all the bells and whistles might in fact be a huge waste of effort and money. Therefore, just keep in mind that a starter home brew kit will produce the exact same beer as one of those expensive fancy kits, it’s just going to be about half the price. Below we’ve put together a quick list of mandatory equipment when it comes to home brew kits, so here they are;

1. Food grade buckets
(at least two, one with a tight fitting lid)

2. Airlock
(a device that keeps oxygen out yet allows CO2 to escape)

3. Thermometer
(without a thermometer you won’t be able to monitor the temp of the wort)

4. Siphoning system
(either an auto siphon or siphon syringe will work)

5. Hydrometer
(you’ll need this to test the gravity of your wort)

6. Test jar
(you’ll need this in conjunction with your hydrometer)

7. Racking cane
(used to siphon your wort between buckets)

8. Sanitizer
(an important step in home brewing)

9. Muslin bags or cheesecloth
(eliminates the straining of hops and other particles)

brewing

That’s it! Believe it or not with this basic equipment you can easily brew beer in your kitchen. Now there are a couple of other items you’ll need to consider, but they aren’t normally sold with a home brew kit. Those items are;

1. A brew pot or kettle with a 3 to 8 gallon capacity
(a 5 gallon batch is the standard, so an 8 gallon pot is required)

2. An ingredient kit
(sold by the same retailers, this is your recipe)

3. Beer bottles.
(12 oz. or 22 oz. sizes, you’ll need 48 12 oz. bottles for 5 gals of brew)

The above ancillary equipment is not expensive. It’s usually purchased from your local brew shop since shipping bottles is expensive and bottle breakage during shipment is always possible.

brew 2Now, should you purchase your home brew kit from your local brew shop? Well, in short the answer is “compare prices first”. Local brew shops charge a premium for their home brew kits simply because they have tons of overhead. We’ve never seen a home brew kit at a local brew shop that was in fact a good deal. A a matter of fact most kits sold at brew shops are over priced. Again, nothing wrong with the over priced kits, brew shops do need to pay rent.

There are a number of online sites that sell brew kits at really good prices.

So there you have it. Next time you’re looking for a special gift and you’re all out of ideas, consider a home brew kit. It’s a fantastic gift idea well under £70 and you’ll definitely be the most appreciated gift giver at the party!

 

February 20, 2016 / by / in
Venezuelan Christmas Dish – Hallaca

hallacasIn Venezuelan cuisine, an hallaca is a dish of beef, pork, chicken, fish or other seafoods, mixed with raisins, capers, and olives and wrapped in cornmeal dough, all folded within plantain leaves, tied with strings, and boiled or steamed afterwards. It is typically served during the Christmas holidays.

 

Ingredients (servings 4-6)

    • 1 12lbs diced beef
    • 1 12lbs diced pork
    • 2 cups of water
    • 4 garlic cloves (crashed)
    • 1 cup of canned chick-peas
    • 3 tablespoons olive oil
    • 4 tomatoes, chopped
    • 4 onions, chopped
    • 2 green bell peppers, chopped
    • 1teaspoon of ground dried chili
    • 4 tablespoons of chopped parsley
    • 4 teaspoons of salt
    • 3 tablespoons of vinegar
    • 1 teaspoon of granulated sugar
    • 2 teaspoons of capers (optional)
    • 1cup of seedless raisins
    • 1cup sliced stuffed olives
    • 3 cups of cornmeal (best option is Harina Pan Blanca – for true Venezuelan taste)
  • 4 cups of boiling water
  • 1cup of butter
  • 2 eggs, beaten

Cooking and Preparation

  1. fotos-hallacasCombine beef, pork, water, and garlic in a saucepan. Bring to a boil and cook over medium heat for 45 minutes. Drain and chop coarsely. Add the chickpeas, mixing lightly.
  2. Heat the oil in a large skillet. Add the tomatoes, onions, peppers, chile, parsley, 2 tsp of salt, vinegar, sugar and the meat mixture. Cook over low heat for 15 minutes stirring occasionally.
  3. Add the capers, raisins, and olivs. Mix lightly, set aside.
  4. Mix the cornmeal with a little cold water. Add to the boiling water in a saucepan, stirring constantly. Add the butter and remaining salt. Cook over low heat for 15 minutes. Remove from the heat and add the eggs, beating until a smooth dough is formed.
  5. Butter a 3-qt round or square baking dish. Line it with 2/3 of the cornmeal mixture and pour the meat mixture into it. Spread the remaining corn meal on top. Cover the dish with a piece of foil and tie it. Place in a pan of water. Bake at 350 deg. F for 1 hour.
  6. Venezuelan method: The dish is prepared in teh form of tamales. Banana leaves are used for warpping the hallacas, but foil or parchment paper will serve as a substitute. Cut 10in squares of either. Spread about 4 tbsp of the cornmeal dough in the center and press as thin as possible. Place 2 tbsp of the meat mixture on the dough and fold over, sealing the edges as well as possible. If the dough breaks, patch it wiht a little more dough. Fold the paper around the hallacas carefully and tie securely. If foil is used, it is not necessary to tie it. Boil in a large saucepan of salted water for 1.5 hours

Don’t have time cooking ? Living in London?

Then You should definitely  visit Mi Cocina es Tuya – Award winning Venezuelan Restaurant in Crystal Palace SE19 London

 

December 5, 2015 / by / in
Aubergines (or Eggplant) – Top 3 Recipes

eggplant activebookings.co.ukAubergines (or Eggplant ) comes from India. It was cultivated mainly in South and East Asia long ago but it became famous in the western world after 1500.

It grows from 40 to 150 cm. It has big leaves – they can reach 10-20 cm length and 5-10 cm width. Some wild plants can reach the size of 225 cm. Their leaves can be longer than 30 cm and wider than 15 cm. Their trunks are often thorny. Their color can vary from white to purple. The fruit is pulpy.

Wild plants have no longer than 3cm fruit in contrary to the cultivated which fruit is quite bigger. Raw fruits of the eggplant have a bitter taste. This bitter taste can easily be fixed. It is necessary to put some salt on the aubergine and then wash it out.
Another well known fact is that this fruit has the ability to absorb big amounts of fat. It is important to mention that the absorbing ability of the eggplant can decrease if we put salt on it. Aubergine is major ingredient in many cooking recipes. It is famous all over the world-from Japan to Spain. In your meals you can see it boiled, fried, baked…

Top Recipes with Aubergines:

Baked Aubergines

eggplantchips11 kg Aubergines;
2 middle-sized tomatoes;
7-8 tablespoons vegetable oil;
5-6 big cloves of garlic;
1 cup water;

Peel and slice the aubergine on thin slices. Put salt and leave for 30 minutes to strain off. Slice the tomatoes on thin slices and the garlic cloves lengthwise. Stir all the products in vegetable oil and pour in a tray. Spread out equally and pour the water. Bake on second level of the oven at maximum temperature then lower to 200 degrees Celsius(392 Fahrenheit). Serve with sliced on fine pieces parsley.

Aubergine with Green Peppers

eggplant with peppers500 g Aubergines;
300 g green peppers;
1 onion;
80 ml vegetable oil;
a bunch of parsley;
4-5 cloves of garlic;
1 circle of lemon,
pepper;
cumin;
salt;

Slice the green peppers on fine pieces. Wash and peel the aubergine and then slice it on cubes. Fry onion in a frying pan using vegetable oil until it becomes rosy. Add green peppers and eggplant. Add salt. Stir the mixture and cover so the vegetables can get mellow. After the vegetables soften uncover and leave on the hot plate until only fat remains. Slice parsley and garlic and add to the vegetables. Put a pinch or two cumin and pepper for better taste.


Aubergine and Asparagus Napoleons

eggplantIngredients

1. 1 large or 2 small Aubergines, unpeeled, cut into 12 (1/2-inch thick) slices
2. 16 medium asparagus spears (about 1 1/2 pounds), trimmed to 5-inch lengths
3. Extra-virgin olive oil, for drizzling
4. Salt and freshly ground black pepper
Filling:
400g of creamy ricotta
1/2 cup chopped fresh basil
1/2 cup grated Parmesan
Zest and juice of 1 large lemon
Salt and freshly ground black pepper

November 19, 2015 / by / in
Foods That Boost Testosterone

ideal-testosterone-dietTestosterone is universally acknowledged as probably the most essential of all male hormones, responsible for sustaining reproductive and sexual health in the males apart from affecting their vigor and emotional well being. However, Testosterone synthesis within the entire body follows an unusual pattern. This refers to the natural decrease in the Testosterone levels like an individual ages. Because of the increasing deficiency in Testosterone levels, men are prone to developing sexual dysfunctions apart from facing the risk of becoming unable to conceive. This can be evident in the type of problems like erectile dysfunction or ED caused by low testosterone levels.

The overall sperm top quality and its motility as well depends heavily on the concentration of Testosterone. Thus, Testosterone-boosting foods are seriously recommended to those who are searching for to increase their sexual well being without depending upon heavy medications or hormone supplementation pills. Please realize that none on the meals listed below definitely contain the hormone, Testosterone. These are basically ‘Testosterone-boosters’, i.e. meals that stimulate numerous receptors from the human body to synthesize additional testosterone and catalyze much better absorption on the hormone in the blood. A few of the most trusted Testosterone meals resources as well as the testosterone-boosting compounds they contain had been listed below:

Dietary Zinc-this is considered one of the most essential of all dietary minerals for boosting testosterone concentration. Probably, one of the most source of absorbable, dietary zinc is animal meat. This includes meat of chicken and fish like salmon. To some extent, vegetarian foods products like peanuts too contain zinc. Other vegetarian sources of zinc include beans. Please note that none of the usual fruits are identified to enhance testosterone production inside an essential way. This really is simply because most from the plant-sourced zinc can not be metabolized or absorbed properly by the body. This can be why men who complain of decreased muscle mass or the inability to put on muscle even following working-out religiously within the gym are recommended zinc-coated supplements. Zinc has been traditionally linked with boosting the sex drive and also the overall metabolic rate. Zinc supplementation is even recommended to women who are suffering from low energy levels and people who complain of the malaise-like feeling. Some advised sources of zinc are:

1. Dried Pumpkin Seeds

 

 

 

2. Dried Watermelon Seeds

 

 

 

3. Roast Beef

 

 

4. Cocoa

 

 

 

5. Sesame butter

 

 

 

6. Peanuts

 

 

 

 

7. Chicken

 

 

8. Oysters

 

 

 

9. Lamb

 

 

 

10. Most red meats

Herbal Testosterone Foods-Garlic is an extremely recommended herb for those people suffering from testosterone deficiency. Garlic was usually regarded as a natural booster for libido among individuals but its real contribution in terms of augmenting testosterone levels had been found recently. Garlic contains a regular compound that may be called Allicin. This really is a rare biological compound that’s discovered in extremely few foods and promotes testosterone synthesis.

Vitamin A-containing Foods-vitamin An is in between probably the most critical of vitamins required for sustaining optimum levels of testosterone. This vitamin is quickly obtainable in some fruits this sort of as:

. Apples
. Blueberries
. Cantaloupe
. Pineapple


Apart from fruits, vitamin An is observed in fish, spinach and most on the vibrantly-colored vegetables just like beetroot, tomatoes, yellow squash and red peppers.

 

Why salmon for boosting testosterone?

Most physicians recommend increasing salmon intake simply because this is among the rarest of testosterone boosters that also combines Vitamin An and Zinc (listed above) apart from some integral (muscle-boosting) proteins including a typical sort of fish oil that is certainly known to enhance SHBG-Sex Hormone Binding Globulin. Testosterone tends to bind with SHBG and thus, chances with the hormone getting metabolized or broken down into other metabolic byproducts are greatly reduced. Salmon is advised by most nutritionists and dieticians when charting patient diet plans for naturally boosting testosterone.

November 13, 2015 / 1 Comment / by / in
Vegan Shepherd’s Pie

This is a traditional-style shepherd’s pie, but it’s completely vegan. No meat is required to acquire the same traditional taste.

All ingredients amounts are approximate and can be altered to your taste…

 

Vegan Shepherd’s Pie (Serves 8)

Time: 1 hour 25 minutes

Ingredients:

-sea salt and freshly ground black pepper

-500g  potatoes

-500g sweet potatoes

-40g dairy-free margarine

-1 onion

-2 carrots –

3 cloves of garlic

-2 sticks of celery

-1 tablespoon coriander seeds

-thyme

-olive oil

-350g chestnut mushrooms

-12 sun-dried tomatoes in oil

-2 tablespoons balsamic vinegar

-organic vegetable stock

-1 x 400g tin of lentils

-1 x 400g tin of chickpeas

-5 sprigs of fresh flat-leaf parsley

-2 sprigs of fresh rosemary 1 lemon

-30g fresh breadcrumbs



Cooking Instructions:

  1. Preheat the oven to 200ºC/400ºF/gas 6.
  2. Half-fill a large saucepan with cold water and add a little bit of salt.
  3. Place on a high heat and bring to the boil.  Meanwhile… peel all the potatoes. On a chopping board, chop the potatoes into 2cm chunks, keeping regular potatoes and sweet potatoes separate.
  4. Once boiling, carefully add the regular potatoes to the water and bring back to the boil. Turn the heat down to medium and simmer gently for 5 minutes.
  5. Add the sweet potatoes and cook for a further 5 to 10 minutes, or until cooked through.
  6. Once cooked, drain the potatoes over the sink into a colander and leave them to steam dry.
  7. Tip the potatoes back into the pan and add the margarine and a tiny pinch of salt and pepper.
  8. Use a potato masher to mash the potatoes really well.
  9. Peel and finely slice the onion, carrots and 2 garlic cloves.
  10. Trim and finely slice the celery.
  11. Pick the thyme leaves, discarding the stalks.
  12. Bash the coriander seeds in a pestle and mortar until fine.
  13. Place a medium saucepan over a medium heat and add 1 tablespoon of olive oil.
  14. Carefully add the chopped vegetables, thyme leaves and ground coriander and cook for around 10 minutes, or until softened, stirring occasionally.
  15.  Roughly chop the mushrooms and sun-dried tomatoes. Add to the pan along with the vinegar and 2 tablespoons of the sun-dried tomato oil from the jar and cook for a further 10 minutes.
  16.  Pour in the stock, lentils and chickpeas (juice and all) and cook for 5 to 10 minutes, or until slightly thickened and reduced.
  17. Pick and roughly chop the parsley leaves, discarding the stalks. Stir the parsley leaves into the pan and season to taste.
  18. Carefully transfer the mixture to a large baking dish (roughly 25cm x 30cm).
  19. Spread the mash over the top, scuffing it up with a fork.
  20. Finely slice the remaining garlic clove and pick the rosemary leaves, discarding the stalks and place into a bowl.  Finely grate the lemon and add it to the bowl.
  21. Add the breadcrumbs and 1 tablespoon of olive oil, mix well and sprinkle evenly over the mash.
  22. Carefully place the baking dish in the hot oven for around 10 minutes, or until piping hot through.
  23. Turn the grill to full whack and cook for a further 2 to 3 minutes, or until golden.
  24. Serve with your favourite greens.

 

ActiveBookings Recommendation:

Love Vegan Cuisine? You MUST visit LoveGift Vegan Restaurant in SE23

November 3, 2015 / by / in

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