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A
healthy lifestyle leads to healthy hair.... |
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During
the Christmas season you may have prepared many festive
recipes that required adding alcohol to your cooking. From sherry in the trifle
to Burgundy in the Beef Bourguinon. You may in fact be the type of cook who uses
wine on a regular basis in a variety of dishes. If you're a little shy in adding
wine to your meals there are several things to remember.
Firstly,
its definitely not necessary to use quality wine (save it for the glass!)
- the volatile compounds that sour the taste of wine are driven off within 15
mins of cooking.
Secondly, wine is a great tenderiser
so meat will be beautifully textured.
|  | Handy
Hints ~
• Any recipe requiring a long, slow cooking time
should have half of the amount of wine added at the start of cooking and half
part way through --this will enhance the flavour.
•
When using cream in a recipe always add the wine first otherwise the sauce
will curdle.
• Never use aluminium saucepans
to cook a dish containing wine - it will react with the metal and discolour the
food. |
PEPPERCORNED
BREAST OF DUCK
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Serves 2
4 duck breasts (around 650g)
7 floz/200 ml crème fraiche
3 tbsps Cognac
1 tbsp ground black pepper
1 tbsp green peppercorns (drained from brine)
Coarse sea salt
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• Trim excess
fat from duck and score the skin with a really sharp knife.
• Heat a heavy
frying pan and add the duck skin side first. Cook for 7-8 minutes then turn and
cook for a further 5 minutes.
• Remove from pan, season with salt and keep
warm in the oven.
• Drain most of the fat from the pan, return to the heat
and slowly add the Cognac. Stir in the crème fraiche, peppercorns and black pepper
and cook for one minute , scraping the bottom of the pan.
• Slice the duck
lengthways and pour sauce over. Serve immediately. |
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Pitta,
Naan, Focaccia, Ciabatta - Do you know the difference?
These days there are a wonderful array of breads to choose
from, many of them a healthier and more interesting alternative to the plain white
sliced. But the choice can be a little overwhelming. We compared breads for their
Calories, Fat and Fibre content to help you make your choices. |  |
Pitta
Bread:
A traditional Middle Eastern, round, slightly leavened bread that
hollow inside. Wholemeal varieties are available as a healthier option. |
Per Standard white pitta
Calories: 200
Fat: 1g
Fibre: 1.8g |
Focaccia:
This
rustic Italian bread is liberally brushed with olive oil and sprinkled with salt,
making it fairly high in fat and sodium. Herbs such as rosemary and oregano are
sometimes added, also cheese and sun-ripened tomatoes, which increase calorie
and fat counts. | Per
Average Slice
Calories: 80
Fat: 2.4g
Fibre:
0.7g |
Naan
Bread:
This
Indian flat bread contains ghee (clarified butter) making it much higher in fat
than other varieties.
| Per
Whole Naan
Calories: 538
Fat: 20g
Fibre:
3g |
Ciabatta:
Another
Italian favourite, this traditional loaf is made with olive oil, giving it a lighter
texture than ordinary white bread. However, as it's made with white flour it doesn't
contain much fibre. |
Per Average Slice
Calories: 73
Fat: 1g
Fibre:
0.49 |
Rye
Bread:
Originating
from Scandinavia rye bread is a good choice for those with a wheat intolerance,
it's made from low-gluten rye flour and is much heavier than ordinary bread. It
also has a slightly sour taste that is not too everyone's taste. | Per
Average Slice
Calories: 55
Fat: 0.4g
Fibre:
1.1g |
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Did you know....
- that 'nibblers' are
likely to have lower cholesterol levels than 'two meals a day' people. A study
in the British Medical Journal found that those eating five or six small amounts
a day had a five per cent lower cholesterol count than those sitting down to two
larger helpings a day. |  | | Of
course the small helpings need to be made up of equally nutritious food ie meat,
vegetables, fruit etc - substituting a bag of crisps or a cream cake for a meal
does not count! |
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