Mango chicken with spiced pilau

Ingredients & Method
Food Recipe

Ingredients 

4 skinless, boneless chicken breasts
4 tbsp chunky mango chutney
1 tbsp medium curry powder
4 tsp cumin seeds
4 tsp sunflower oil
2 small onions, thinly sliced
4 bay leaves
1 cinnamon stick
7 oz basmati rice
4 tbsp chopped coriander
lime wedges, to serve (optional)

Method

Heat oven to 200C/180C fan/gas 6and line a baking tray with foil. Cut a horizontal pocket in each chicken breast, taking care not to cut all the way through to the other side. Stuff with the mango chutney, then seal the pocket closed around the chutney with a cocktail stick.

Mix the curry powder and 2 tsp cumin seeds with 3 tsp oil, then brush all over the chicken. Place on the baking tray and roast for 25-30 mins until cooked through.

Meanwhile, heat remaining oil and fry the onions for 6-8 mins until golden. Add remaining cumin, bay and cinnamon then cook, stirring, for 1 min. Stir in the rice. Pour over 450ml boiling water, add a pinch of salt, bring to the boil, stir and cover. Reduce heat; simmer for 15 mins.

Remove bay and cinnamon, stir in coriander and serve with the chicken.

Way of Serving Ice Cream

Serve Ice Cream in Different ways. 

Food & Race pies

 

Beautiful Automobile Cakes For Kids

 

Angel Food Cake

Ingredients

 1 cup(s) cake flour (spooned and leveled)
1/4 teaspoon(s) salt
12 large egg whites, room temperature
1 teaspoon(s) cream of tartar 1
1/4 cup(s) sugar 2 teaspoon(s) pure vanilla extract
Directions
Preheat oven to 350 degrees. Place flour and salt in a sieve set over a bowl; sift into bowl, and set aside. With a mixer, beat egg whites on medium-high until foamy, about 1 minute. Add cream of tartar; beat until soft peaks form. Continue to beat, gradually adding sugar; beat until stiff peaks form (see below), about 2 minutes. Add vanilla; beat to combine.
Gently transfer egg-white mixture to a large, wide bowl. In four batches, using the sieve again, sift flour mixture over egg-white mixture. While turning the bowl, use a rubber spatula to fold in the mixture by cutting down the center and coming up the sides.

Gently spoon batter into an ungreased angel-food cake pan with a removable bottom; smooth top. Cut a knife or small spatula through batter to release air bubbles. Bake until cake is golden and springs back when lightly pressed, 35 to 40 minutes. Invert pan; let cool in pan, 1 hour. Run a knife around the inside of the pan and around the tube to release cake, and unmold. Use knife to release cake from bottom of pan, and remove.

Bananas: The absolute hunger buster

 Ever grab a snack but then feel hungry again 20 minutes later? Next time, reach for a banana. It’s loaded with Resistant Starch (RS), a healthy carb that fills you up and helps to boost your metabolism. Slightly underripe medium-sized bananas have 12.5 grams of RS—more than most other foods. Ripe bananas give you 4.7 grams of RS, still enough to keep hunger pangs away. Check out these tasty ways to work in this wonder food.

Banana "Ice Cream"

Peel, slice, and freeze 1 small banana. Place frozen banana pieces in a blender with 3 tablespoons 1% low-fat milk; blend until thick. Top with 1 tablespoon chopped walnuts.

Banana Salsa
Make a quick salsa with 2 diced peeled bananas, 2 tablespoons minced red onion, 1 tablespoon mincedcilantro, 1 teaspoon minced serrano or jalepeno pepper, juice of 1 lime, 1 small oniion and mint leaves and brown sugar and salt to taste. Use it to top fish or pork tacos, jerk chicken, or jerk pork.

Broiled Bananas
Slice 1 peeled banana in half lengthwise. Put banana pieces, cut sides up, on a rimmed baking sheet. Sprinkle the banana pieces with 1 teaspoon brown sugar, and broil on high until the sugar bubbles and the bananas brown (about 2–3 minutes). After broiling, sprinkle with cinnamon—or drizzle with 1 teaspoon rumfor an extra-special treat.


Coffee and Banana Smoothie
Place 1 sliced peeled banana, 1 cup 1% low-fat milk, 1/2 cup cold black coffee, 2 teaspoons sugar, and 1/2 cup ice in a blender. Blend until smooth—and enjoy.

Tropical Fruit Salad
Make a fruit salad with 1 sliced peeled banana, 1 sliced peeled kiwi, and 1/2 diced peeled ripe mango. Squirt juice of 1/4 lime over the salad, and serve.

How to Make Yummy Egg Noodles ?

Egg Noodles Food

 

Most persons are fonder of sweet dishes, There is special food recipe & tips for those peoples who like new and healthy dite.(Especially for gym trainer)
Egg noodles make a hearty dish that can be cooked in minutes. All you need to make this wonderful recipe is capsicum, brinjal, egg and boiled whole wheat noodles. You can make this egg noodles healthier by adding more vegetables like carrot, beans, mushroom, boiled green peas and broccoli.
You can also remove egg yolks and add only egg whites to this recipe to reduce the level of cholesterol. The oil that is used in this egg recipe is olive oil that is considered well for heart. This egg noodle recipe is an ideal homemade dish that should be tried by everyone.
Serving Size, 4-5 persons
Active cooking time, 15 minutes
Total Cooking time, 30 minutes

Recipe Preparation


1. Heat olive oil in a pan and add green capsicum, yellow capsicum and brinjal cut into round shape and stir all ingredients well. Then add boiled noodles to this .Toss the noodles well.

2. Add beaten eggs, parsley leaves sliced into smaller pieces, salt and powdered pepper powder to a bowl and whip it together using egg beater. You can add sliced shallot and sliced tomato to make the dish rich and healthy.

3. This beaten egg should be poured into noodle pan and stir well all ingredients in simmer flame. When eggs starts becoming golden brown color, add grated cheese on top of noodles and stir well.

4. Toss the egg noodles for two minutes and serve the dish hot. You should serve this egg noodle with soy sauce or tomato sauce. You can also serve this dish with hot chilly vinegar.

5. Egg noodles should be decorated with curry leaves and coriander leaves. You can garnish egg noodles with sliced cherry and sliced tomato before serving hot.Olive oil-2 large spoon and one tea spoon
Green capsicum sliced into length wise-60 gram
Yellow capsicum sliced lengthwise-60 gram
Brinjal cut in round thin shapes-40 gram
Boiled whole wheat noodles drained of water and tossed with one tea spoon of olive oil-80 gram [Noodles should be cleaned twice with water before cooking]
Egg-4 numbers
Parsley leaves sliced into smaller pieces-2 small spoon
Salt-tasteful
Powdered pepper powder-2 small spoon
Grated cheese-4 small spoon
Curry leaves-handful
Coriander leaves-handful

Pancake Tower

Staff from TV channel Food Network UK have created the world's tallest stack of pancakes in a bid to celebrate Pancake Day in a ‘different’ way.

The impressive pancake tower took over 13 hours to produce and required a whopping 253 eggs, 11lbs of flour and over 26 pints of milk.

After the hours of hard work they were lest with 725 pancakes which were stacked into a 32 inch high tower to break the current record.
The highest pancake flip currently stands at 9.17m, the largest pancake measured 15m long and the most pancakes eaten in 1 hour by an individual is 855.
Nick Thorogood, of Food Network UK said: "One of the greatest aspects of British Food is its tradition and the celebration of events such as Pancake Day.
"We wanted to celebrate this year's Pancake Day with something a little different and what better way than to create a giant stack of pancakes!
"Needless to say the team at the Food Network UK headquarters are going to have their fill by the end of the day!"

Roasted Corn Salsa – Recipe

Ingredients & Instructions

 Food Recipe

 You may Serve with tortilla chips

  Pepper and sweet red pepper
1 teaspoon minced seeded jalapeno pepper
1/4 teaspoon salt
Dash pepper (a pinch of pepper)
Tortilla chips

Instructions
* Peel back husks of corn but don’t remove silk.
* Place corn in a bowl and cover with water, soak for 20 minutes.
* Drain. Grill corn, covered, over medium-high heat for 20-35 minutes or until husks are blackened and corn is tender, turning several times.
* Let it cool.
* Remove corn from cobs and place in a bowl.
* Add tomatoes, onion, cilantro, lime juice, peppers, salt and pepper.
* Serve with tortilla chips. Ingredients
2 medium ears sweet corn in husks
2 medium tomatoes, chopped
1 small onion, chopped
2 tablespoons minced fresh cilantro
1 tablespoon lime juice 1 tablespoon each finely chopped green

How much vitamin D do pre-teen girls need?

 

A New Research of Doctors

Pre-teen girls may need more vitamin D -- either from diet or supplements -- to have healthy bones, a new study says.

The goal of the study was to figure out how much vitamin D girls aged 11 to 12 would need to take every day in order to keep the levels of this nutrient in their blood at healthy levels. Some experts think that since these girls are growing fast, vitamin D might be particularly important.

Vitamin D aids bone growth by helping the body absorb calcium. An extreme lack of vitamin D can lead to rickets, which causes delayed growth, muscle weakness, and teeth problem in kids. But in the U.S. at least, rickets is rare, according to the Centers for Disease Control and Prevention.
Our skin can make vitamin D when it's exposed to sunlight, or we can get the nutrient in our diet or as supplements.
In the new study, published in the American Journal of Clinical Nutrition, Kevin Cashman, head of the School of Food and Nutritional Sciences at University College Cork in Ireland, and colleagues found that teen girls need a vitamin D intake of about 750 IU per day to have levels in their blood that allow for healthy bone growth.
This amount is slightly higher than the US Institute of Medicine's (IOM) recommendation of 600 IU per day for everyone between the ages of one and 70.
This discrepancy is not surprising. Most experts disagree over what the right amount of vitamin D really is.

Complicating the matter is that the girls in the study all lived in Finland or Denmark, two northern countries with very little sunlight in the winter. And even when it's sunny, the angle of the sun makes the light weaker. As a result, some researchers say it's not clear whether the new finding applies to girls in the US.

How far north you live matters a lot, said Connie Weaver, spokesperson for the American Society for Nutrition who wasn't involved in the study. She said that since most of the US gets more sunshine, base levels of vitamin D are going to be higher.

Except for babies less than a year old, "there's not evidence anywhere that says children will benefit from vitamin D supplements," Weaver said.

On the other hand, "Latitude does matter, but vitamin D levels are often not as simple as the amount of sunshine someone gets," said Dr. Steven Abrams, professor of pediatrics at the Baylor College of Medicine in Houston. He was not involved in the study either.

Abrams said that wearing sun block and not spending time outside can cut down on the vitamin D we get from the sun.

Even on sunny days in the winter, people in northern countries "still might not have enough to make vitamin D," said Cashman.

In the new study, Cashman and his colleagues kept track of vitamin D levels in almost 150 girls in Finland and Denmark for six months, about the length of the winters there. Each of the girls, 11 to 12 years old, was given a supplement containing either five or ten micrograms of vitamin D, or a placebo (a dummy pill).

Because the girls were all getting some vitamin D in their diets, they had a range of levels, Cashman said. At the end of the winter, he and his team analyzed the amounts of vitamin D that had been in the girls' diet and in their blood. "Once you know that relationship, it allows you to predict what the recommendation needs to be," he said.

According to the IOM, about one in four girls in the US aged nine to 13 has less than the recommended level of vitamin D.

This doesn't necessarily mean that these girls are going to have problems, but "it means that below that level that there's a risk that all of the needs for bone health are not being met," Abrams said. "Above that level, it should be adequate for things that vitamin D does, like absorb calcium."

The current recommendations aren't based on solid data, Weaver said.

"We don't have any real data that says that if you're below that level, there's a real problem," she told Reuters Health.

Until there's more information available, Weaver says, the IOM guidelines-- 600 IU per day-- offer good practical guidance.

Foods Creative Delicious Dishes in Fingers

 

Amazing Foods Creative Delicious Dishes in Fingers

An Amazing and Creative Creation of Food Dishes.

See More Dishes and Enjoy.



CREAM CACK - with Chocolate

Ingredients & Directions Here

Ingredients

    * 1 1/2 cup(s) all-purpose flour, plus more for work surface
    * 3/4 cup(s) unsweetened Dutch-process cocoa powder
    * 1/4 teaspoon(s) coarse salt
    * 1/4 teaspoon(s) finely ground pepper
    * 1 tablespoon(s) good-quality instant espresso powder
    * 1  teaspoon(s) good-quality instant espresso powder
    * 1/2 teaspoon(s) ground cinnamon
    * 3/4 cup(s) (1 1/2 sticks) unsalted butter, softened
    * 1 cup(s) granulated sugar
    * 1 tablespoon(s) milk
    * 1 1/2 teaspoon(s) pure vanilla extract
    * Chocolate Whipped Cream
    * 1 large egg

Directions
 
1. Whisk together flour, cocoa powder, salt, pepper, espresso powder, and cinnamon in a large bowl; set aside.
   2. Put butter and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy, about 3 minutes. Mix in egg, milk, and vanilla. Reduce speed to low. Add flour mixture; mix until just combined. Divide dough in half and wrap each piece with plastic wrap; refrigerate at least 1 hour and up to overnight.
   3. Preheat oven to 350 degrees F. Roll out dough 1/4 inch thick on a lightly floured surface. Brush any excess flour off dough with a dry pastry brush. Cut dough using a 2 1/2-inch heart shaped cookie cutter. Transfer heart shapes to baking sheets lined with parchment paper or a nonstick baking mat, spacing 1 inch apart.
   4. Bake cookies until there is a slight resistance when you lightly touch the centers, about 10 minutes. Transfer cookies to wire racks to cool completely.
   5. Fill a pastry bag fitted with a 1/2-inch plain tip with the chocolate whipped cream. Pipe cream onto half of the cookies; top with remaining cookies.

 Suggested Garnishing