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healthy lifestyle leads to healthy hair....
How organised is your fridge?
Keeping your fridge organised is not only for the convenience of
knowing what's in there. It has it's valuable health and safety
Put cooked meat and cooked dishes at the top, which is the coldest
part, under the frozen food compartment if you have one.
Ensure that meat and poultry are wrapped so that they cannot contaminate
Put raw foods such as meat, poultry and fish and thawed foods
in a dish, cover and store on the lowest shelf. Place underneath
any cooked food so that juices cannot drip on to other food and
pass on bacteria.
Put fruit, vegetables and salad ingredients at the bottom, preferably
in the salad box.
Put milk, fruit juices, butter and eggs in the door.
Store raw foods separately, from cooked foods to avoid cross contamination.
Do not store cooked foods for longer than 2 days.
Store eggs in the refrigerator.
Store soft fruits and apples in the salad box of the fridge.
Keep mushrooms in a paper bag and store in salad box.
Once opened, store low sugar jams and sauces such as tomato ketchup
in the refrigerator.
Do not store opened canned foods in their cans. Transfer to a
container, cover and store in the refrigerator.
2 tbsp (30ml) Irish Whiskey
3 sugar cubes or 2 tsp (10ml) brown sugar
Freshly made strong coffee
Fresh double cream
1. Warm a stemmed goblet or medium sized coffee cup with hot water, quickly wipe dry.
2. Pour in whiskey, add sugar and fill with hot coffee to within 1 inch (2cm) of rim.
3. Stir briskly to dissolve sugar.
4. Top with cream, by pouring it into goblet or coup over back of a teaspoon.
5. Serve immediately.
1 Remove skin and bones from mackerel, flake flesh
and mash in a bowl.
2 Add lemon rind and juice, seasoning, fromage frais
3 Mix well, transfer to individual serving dishes
4 Garnish with a slice of lemon and a sprig of fresh
5 Serve with crust bread or melba toast
Everyone knows that beans are good for us, but do you really know
one from another. Here's a quick run down on some you are likely
to come across.
These are small green beans with a small white stripe. These cook
well in soups and casseroles and are suitable for making into purιes.
These are small red beans with a small white stripe. They are delicious
in salads mixed with other vegetables and due to their small size
can be used in stuffing. They are also the basis of red bean paste
used in Chinese cooking.
These are an average sized white bean. Serve as a main vegetable
to accompany a roast leg of lamb. Their delicate flavour makes them
a perfect ingredient in a mixed bean salad.
These are quite a large sized brown bean. These can be used in Italian
recipes, such as a pasta and bean or minestrone soup and in mixed
bean salads, mainly available canned.
These are small and bright yellow in colour. These beans are very
dense and take longer than other pulses to cook. They have little
flavour of their own and so need other flavours - garlic, spices
to produce tasty dishes. They form the basis of soya milk, tofu
and soya bean paste.
NB. Always remember that many beans will need soaking or pre-boiling
prior to cooking. Always check as the toxins in the outer skins
can be very harmful.
Did you know....
..? That clotted fresh cream originates from Devon,
Cornwall and Somerset and is often called Cornish or Devonshire
cream. It has a butter fat content of 55% and its own traditional
granular texture, special 'nutty' flavour and golden yellow colour.
It spreads easily and is delicious in cakes, with scones and jam,
pastries and fruit.