Foodhabit29

Soup Recipes:Winter Warmer Soup Recipe:Winter Warmer Preparation time 5 minutes Cooking time 40 minutes Serves 4 Calories 355 per portion You will need 25g/1oz butter 450g /1 lb onions, chopped 675g / (1+1/2) lb potatoes, chopped 900 ml/(1+1/2) pints vegetable stock 1 (280-g/10- oz) can creamed   sweetcorn pinch of mace or nutmeg 2 bay leaves 1/4 teaspoon celery salt pepper 1 (170g/6-oz) can evaporated mik or  single cream    1 tablespoon chopped fennel to garnish (optional) Heat the butter in a large saucepan, add the onions and cook over moderate heat until golden, about 8 minutes . Add the potatoes, stock, sweetcorn, mace or nutmeg, bay leaves, salt and pepper. Bring to the boil, stirring cover and simmer for 30 minutes or until the potatoes are very soft. Remove the bay leaves . Stir in the evaporated milk or cream, check seasoning, heat throug

Soup Recipes:Chestnut Soup Chestnut Soup Preparation time 35 minutes Cooking time 35minutes Serves 4-6 Calories 360-240 per portion You will need 450g/1lb chestnuts 1 large onion, sliced 40g/(1+1/2) oz butter 1 medium potato, chopped 3 celery sticks , chopped 1.4 litres/(2+1/2) pints  vegetable stock salt and freshy ground black Pepper 15g/1/2 oz plain flour 1/2 teaspoon light brown sugar  pinch of dried mixed herbs 300 ml/1/2 pint milk 1 tablespoon dry sherry For the garnish croutons (optional) 1 tablespoon chopped parsley (optional) Sit the hard shell of each chestnut. Put the chestnuts into a pan of boiling water and simmer for 20 minutes . Remove the hard shells, rub off the brown skins and roughly chop the chestnuts. Put the onion and half of the butter into a pan and gently cook until soft. Add the potato,celery ,chestnuts, stock, salt and pepper, and bring to the boil . Cove

Soup Recepies:Cheese and Onion Soup Cheese and Onion Soup Preparation time 10 minutes Cooking time 10 minutes Serves 6 Calories 490 per portion You will need 2 onions 50g/2oz butter or margarine 50g/2oz plain flour 600ml/ 1 pint chicken stock 600ml/ 1 pint milk 225g/8 oz matured Cheddar cheese, grated 150ml/ 1/4 pint dry or medium dry cider 1/4 teaspoon  grated nutmeg salt and pepper Garnish grated cheese croutons Chop the onions and cook in the  butter or margarine for 3 - 5 minutes until soft . Reduce the heat and stir in the flour. Slowly add first the stock ,then the milk ,stirring all the time. Bring to the boil and cook for 3-4 minutes . Remove the saucepan from the heat, add the Cheddar and stir until all the cheese has melted. Over a low heat, stir in the cider and seasoning. Chestnut Soup Do not allow the soup to  boil. Pour the sou

Soup Recepies: French Onion Soup French Onion Soup Preparation time  5 minutes Cooking time  25-30 minutes   Serves 6  Calories 235 per portion You will need  450g/ 1 b onions  50g/2 oz butter or margarine 1 litre/ 1  3 ⁄4   pints beef stock 150 ml/ 1 ⁄4 pint dry red wine salt and pepper 6 slices French bread,  buttered 100g/4 oz Cheddar cheese Grated  Chop the onions and fry in the butter or margarine until soft and golden brown . Pour in the stock, bring to the boil ,then reduce the heat and simmer gently for 25 minutes . Add the wine and seasoning, stir well and heat the soup for a further few minutes . Put a slice of French bread into each heatproof soup bowl and pour over the soup. When the bread rises to the surface sprinkle the top with the Cheddar, put under a hot grill until golden Serve immediately Cheese and Onion Soup   Cook's Tip   Coarsely grate and freeze small leftover pieces of cheese-

Soup Recepies: Cream of Watercress Soup Cream of Watercress Soup Preparation time 10 minutes Cooking time 10 minutes Serves 6 Calories 225 per portion You will need 1onion, chopped 2 cloves, garlic, crushed 50g/2 oz butter or margarine 50g/ 2 oz plain flour 600ml/ 1 pint chicken stock 600ml/1 pint milk 2 bunches of watercress, trimmed  and chopped salt and pepper, 1/4 teaspoon grated nutmeg Juice of 1/2 lemon 150ml / 1/4 pint single cream watercress springs to garnish Fry the garlic and onion in the butter or margarine until softened i n a saucepan. Reduce  the heat and stir in the flour. Gradually add the stock and milk, stirring all the time . Stir in the watercress, salt and pepper, nutmeg and lemon juice. Simmer gently for 5 minutes. Lessen the heat, then stir in the single cream. Reheat without boiling. Pour the soup into individual soup bowls and garnish each serving with a sprig of watercress

Recepie:Tomato and Orange Soup Recepies:Tomato and Orange Soup Preparation time  10Minutes Cooking time 20 minutes Serves 6 Calories 130 per portion You will need 1 onion, chopped 2 cloves garlic, crushed 50g/2oz butter or margarine 25g/1oz plain flour 1 (800-g/28-0z) can chopped tomatoes 900ml/1 1 ⁄ 2  pints chicken stock grated rind and juice of 2 oranges 2 teaspoons sugar Salt and pepper Garnish 150ml / 1/4 pint single cream grated rind of 1 orange Fry the onion and garlic in the butter or margarine until softened Stir in the flour, then the tomatoes. Stirring continuously, add the stock and the orange rind and juice. Reduce the heat and simmer gently for 15 minutes .stirring occasionally .Add the sugar and season to taste. For a smooth soup, blend in a liquidiser. Pour the soup into individual bowls and garnish each serving with a swirl of cream and a sprinkle of orange rind Freezer Tip Pour

Fats or Lipids |What are Lipids |Lipids Definition | Are Lipids Fats? |Source of Lipids | Among the six nutrients lipid or fat produces the largest amounts of energy in our body. Nearly all natural foods contain lipid. Fats or lipids are esters of fatty acids with glycerol. Lipid or Fat Structure |Lipid Molecule | Lipid Molecule Structure | Fat Molecule True fat has one molecule of organic ester of glycerol and three molecules of fatty acids. Classification of Fats or Lipids | Classes of Lipids |Types of Lipids a.Fats or lipids are classified, based on their nature: 1.Solid Fats: Fats that remain solid at room temperature and in normal pressure are termed as solid fats, e.g. animal fat, butter etc. 2.Liquid Fats: Liquid fats remain liquid at room temperature and in normal pressure, e.g. soybean-oil, mustard-oil, etc. b.According to their sources fats are classified into two groups: 1. Plant Lipids: Fats we get fr

What are Carbohydrates ? One should meet 50 to 60 percent of total calories from carbohydrate foods.  Carbohydrates occupy the major portion of our daily diet. Foods containing carbohydrates are cheaper than other foods. They are the main sources of heat and energy for our body. Formation of Carbohydrates/What are Carbohydrates?/What are Carbs? Carbohydrates are compounds which contain carbon, hydrogen and oxygen as their basic elements. Carbohydrates are called 'Hydrates of Carbon' since they carry hydrogen and oxygen in the ratio of 2:1 respectively just as water does. Thus we can say that any compound containing hydrogen and oxygen in the ratio of 2: 1 can be termed as carbohydrate. Classificationof Carbohydrates Carbohydrates are classified, based on the number of saccharide goups in them: 1. Monosaccharides 2. Disaccharides 3. Polysaccharides 1.Monosaccharides: Carbohydrates formed by a single simple carbohydrate molecule

Proteins| Nutrients of Food Nutrients of Food When food splits up different types of bio-chemical ingredients are found. These ingredients keep us healthy and active by performing various functions in our body. They are called nutrients. We use these nutrients for our different purposes. Nutrients are of six types. These are- (1) Proteins, (2) Carbohydrates, (3) Fats, (4) Vitamins, (5) Minerals (6) Water So we can say that we can have six types of nutrients from our foods. These nutrients are very necessary for building up our body, guarding it and producing heat. These six nutrients perform more than one fttnction in our body. We shall now discuss about Proteins nutrients here. Proteins The word 'Protein' is derived from the Greek word 'Proteos' meaning 'to take the first place'. Proteins play a significant role in all activities of living organisms. We cannot even imagine a living being without proteins

Functions of Food and Nutrients To survive in life, food is inevitable. Various nutrients which we get from foods perform different functions in our body. Functions of foods are: 1.They build our body and help us to grow 2.Prevent decays 3.Produce heat and give us energy for work 4.Regulate internal functions of our body 5.Produce preventive to fight against diseases. 1.Build Body and Help to Grow: Protein in food builds up our body. Nutrients are the vital elements of our biological structure. A child grows up from a single cell in a mother's womb. By receiving nutrients from the mother this single cell gradually grows up and divides to form two cells. Innumerable cells are developed by this process and later on a whole of a human child is borne this way. Thus while being in mother's womb a child needs foods for nutrients. Foods help us to grow by building our body. Different nutrients present in food perform the job. 2.Prevent Decays: