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Campfire Roasted Bananas

by Black Book Cooking (5/23/13) 0 views

If you like bananas you’ll love Campfire Roasted Bananas. They’re the perfect camping dessert. The fruit travels in its own packaging and also doubles as the cooking vessel. You’ll need a banana for each person, aluminium foil and your choice of flavouring ingredients; chocolate chips, honeycomb bits, nuts, seeds, dried fruit or any type of lolly. Split the banana lengthwise down the concave side of the peel and stuff with the flavouring ingredients of your choice. Encase in foil then place into a fire or on a grill plate and leave for 30 minutes. To eat, open the foil and scoop out the contents. You can add a little cream or yoghurt if you have some on hand, but between you and I they’re great just on their own. http://www.blackbookcooking.com/campfire-roasted-bananasDistributed by OneLoad.com
2

Cooking Broccoli

by Black Book Cooking (5/22/13) 0 views

Did you know just 100grams of broccoli has two day’s supply of vitamin C? But don’t overcook it or you’ll loose some of those nutrients. Broccoli can be boiled, steamed, stir-fried or cooked in the microwave until just tender but crisp to maintain the bright green colour. Since the stems take longer to cook that the florets, they can be cooked separately for a few minutes, peeled if they are very fibrous or cut into pieces especially if they are very thick to allow more even cooking. For quicker cooking, make lengthwise incisions in the stems. Adding a bit of sugar during cooking will help the broccoli remain greener. While people don’t’ generally eat the leaves, they are perfectly edible. http://www.blackbookcooking.com/broccoliDistributed by OneLoad.com
3

Basic Dumplings

by Black Book Cooking (5/21/13) 0 views

Dumplings are cooked balls of dough. They can be sweet, spicy or savoury. You’ll need plain flour, butter, milk, buttermilk or cream, an egg and 500ml of cooking liquid and whatever flavouring ingredients you’re using. Place the flour and flavouring ingredients into a food processor. Mix on low, gradually adding the butter till the mixture resembles coarse meal. Gradually add the liquid and egg, pulsing briefly between each addition. Form the dumplings into balls and using a slotted spoon carefully lower them one at a time into the simmering cooking liquid. Cook, covered for 15 minutes. Serve in soups, casseroles or as a dessert drizzled with your favourite sweet sauce, coulis or stewed fruit. http://www.blackbookcooking.com/basic-dumplings-and-variationsDistributed by OneLoad.com
4

Hints and Tips for Cakes

by Black Book Cooking (5/20/13) 0 views

To keep holes and tunnels out of your cakes, run a knife through the batter after mixing. This removes air bubbles. This is just one of many cake hints and tips. Here are some more. To cut a fresh cake, use a wet knife. If your cake sticks to the pan and threatens to split, hold the pan over a low flame for about 5 - 8 seconds and the cake will come out nice and firm. To prevent a freshly baked cake from sticking to the serving platter, dust the platter with icing sugar. To cool a cake quickly for icing, leave it in the pan and pop it into the freezer while you make the icing. By the time icing is ready, the cake will be cool and ready to slip out of the pan. http://www.blackbookcooking.com/cakes-hints-and-tips-sbDistributed by OneLoad.com
5

About Coq Au Vin

by Black Book Cooking (5/19/13) 0 views

Coq au vin, or chicken braised in wine, is a classic French dish. Like other stews and braised dishes, coq au vin tastes even better the next day. You’ll need chicken pieces, bouquet garni, veloute sauce, brown onion, garlic, button mushrooms, sage, thyme, parsley, salt and pepper and olive oil. Place the chicken in a baking dish and drizzle with the olive oil. Lay sage and thyme sprigs on the chicken and season with salt and pepper. Roast in a moderate oven for 45 minutes. Sauté the garlic, onions and mushrooms then remove from the pan and set aside. Make a veloute sauce then add the onion mixture to it. Pour the sauce over the chicken and cook for another 45 minutes. http://www.blackbookcooking.com/easy-coq-au-vinDistributed by OneLoad.com
6

Food Safety: Cook Separate Clean and Chill

by Black Book Cooking (5/16/13) 0 views

Proper storage, cooking and handling of food are the only ways to ensure its safe to eat. Always follow this simple rule - Cook, Separate, Clean and Chill. Cook food to a safe internal temperature to destroy harmful bacteria. Separate cooked and uncooked foods. Cross - contamination occurs when raw food comes into contact with foods that will be eaten uncooked. Cleaning is crucial. Wash your hands and work surfaces frequently. Plain old soap and water are very effective and if you slowly sing a verse of "Happy Birthday to You", you will have washed your hands for an appropriate length of time. Chilling food is also very important as bacteria multiply between 4°C and 60°C. http://www.blackbookcooking.com/cook-separate-clean-chillDistributed by OneLoad.com
7

Buying Storing and Cooking Rhubarb

by Black Book Cooking (5/15/13) 0 views

Rhubarb is actually a vegetable but we cook and serve it as a fruit. Without sugar it’s quite tart, but refreshing. It combines well with other fruits in tarts and pies, and stewed with ice cream. When buying rhubarb look for firm, fresh full crisp stalks, without blemishes or bruises which allow the juice to escape at the wounds. Rhubarb tends to wilt rapidly and will stay fresh in the refrigerator for only a few days. It freezes well in stewed form or simply cut into pieces and doesn’t need to be blanched or sweetened with sugar beforehand. Cook rhubarb in a small quantity of water over moderate heat for about 20 minutes or until the fibres become soft; it’s not necessary to cook it to a puree. http://www.blackbookcooking.com/rhubarbDistributed by OneLoad.com
8

How To Make Poached Chicken

by Black Book Cooking (5/14/13) 0 views

More a technique than a recipe, poached chicken is a great way to cook boneless, skinless chicken. No oil or fat is required, yet the end result is succulent, flavourful chicken. Your poaching liquid can be plain water, chicken stock, white wine, water infused with herbs and chopped vegetables, light coconut milk or pretty much anything you like. You’ll need enough liquid to cover the chicken plus 2-3 cm. After bringing to a boil, reduce heat to a bare simmer so that only an occasional bubble breaks the surface. At this point, partly cover the pan and cook for about 15 minutes, then turn off the heat, leaving the chicken to finish cooking in the hot water for a further 10 to 15 minutes. Remove the chicken, enjoy warm or refrigerate for later use. http://www.blackbookcooking.com/poached-chickenDistributed by OneLoad.com
9

Storing Corn Tips

by Black Book Cooking (5/13/13) 0 views

Did you know that an ear of corn can contain 750 - 1,000 kernels, which grow in an even number of rows? Corn on the cob loses its flavour rapidly and is best when eaten as soon as possible, preferably on the day of purchase. If it is not eaten immediately, it should be stored in its husk in the refrigerator. Husked corn can be stored in a plastic bag in the refrigerator. Corn can be frozen on the cob after blanching for 7 - 11 minutes and kernels can be frozen on their own after blanching on the cob for 4 minutes. Blanched and frozen corn on the cob will keep for 1 year, while frozen corn kernels will keep for up to 3 months. http://www.blackbookcooking.com/cornDistributed by OneLoad.com
10

Buying Storing and Cooking Tongue

by Black Book Cooking (5/12/13) 0 views

While tongue may not be a common dish on your menu, this rich cut of meat is similar in flavour to brisket and corned beef and is rich in vitamin B12 and zinc. When buying, look for tongue that is free of spots. Tongue can be refrigerated for 1 to 2 days, but should be cooked as soon as possible because it deteriorates rapidly. It can also be frozen for 3 to 4 months. Tongue is simple to prepare, but does need to be skinned. This is most easily done when the tongue has been cooked and is still hot. Often poached, and then braised, tongue can also be breaded and fried, smoked or marinated. Sometimes eaten cold, it’s delicious when served with mustard, vinaigrette or in brine. It can also be used to make salads and sandwiches. http://www.blackbookcooking.com/tongueDistributed by OneLoad.com