ChefCJ #AceFoodDesk reports

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#AceFoodNews Published: March.16: 2019:

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#AceRecipeNews – Avocado and Kiwi Smoothie with Lime and Chia Seeds // Skinny Spatula #AceFoodDesk reports

A quick recipe for a dairy-free avocado and kiwi smoothie that is both silky and delicious. Enhanced with chia seeds for a nutritional boost, this green smoothie only takes five minutes to make. Avocado smoothies are so creamy, I’m always on the lookout for new ways to enhance them. This avocado and kiwi smoothie benefits from the addition of chia…

The post Avocado and Kiwi Smoothie with Lime and Chia Seeds appeared first on Skinny Spatula.

Editor says #AceNewsDesk reports are provided at https://t.me/acenewsdaily and all our posts, links can be found at here Live Feeds https://acenewsroom.wordpress.com/ and thanks for following as always appreciate every like, reblog or retweet and free help and guidance tips on your PC software or need help & guidance from our experts AcePCHelp.WordPress.Com

Sweet Potato Roti — COOKING WITH LUCE

Looking for something a bit more tastier and a healthier more nutritious option to go with my healthier option curry tonight, having a sweet potato left over from last weeks shopping I decided to try this……and well, it turned out amazing, super tasty and the structure held very well too. Makes 6 1 large […]

via Sweet Potato Roti — COOKING WITH LUCE

#AceRecipeNews – Birds Nest Breakfast Cups — //In Dianes Kitchen #AceFoodDesk reports

Hash browns and cheese pressed into a muffin tin, filled with an egg, topped with bacon, sausage or cheese then baked in the oven for a delicious and simple breakfast! These may not look like a picture from a magazine but my gosh were they easy and we loved the way they tasted. I even […]

via Birds Nest Breakfast Cups — In Dianes Kitchen

The Real Bruschetta — Life in Italy

Bruschetta originated in Italy during the 16th century. However, origins of the dish can be traced back to Ancient Rome, when olive growers would bring their olives to a local olive press and taste a sample of their freshly pressed oil using a slice of bread (a practice still in use today to taste good olive […]

via The Real Bruschetta — Life in Italy

Christmas in Space: ISS Crew Bakes Cookies for Santa, Wows Online Crowd — Sputnik News

The “space cookies” were made not to provide the astronauts with some snacks for Xmas but rather as part of an experiment to determine whether baking would be possible in space environment.

via Christmas in Space: ISS Crew Bakes Cookies for Santa, Wows Online Crowd — Sputnik News – World News, Breaking News & Top Stories

#AceRecipeNews – Homemade airy farm bread // FoodbyM | Miranda #AceFoodDesk reports

My recipe for homemade farm bread is an airy bread made from just fine wheat flour, cooking oil, yeast, water and salt. Farm bread fits very well next to soups and salads, but is almost unbeatable freshly baked in the evening with some butter and brown cheese on.

You spend just over 2,5 hours on these delicious airy farm breads.

You need:

1 kg/ 2.2 pound of wheat flour
4 tablespoons cooking oil
50 grams/ 1.7 oz of yeast
6 deciliters/ 2.5 cup of water
1 tablespoon salt
organic sunflower seeds
black sesame seeds

Here’s what you do:

Put flour in a bowl and crumble in cooking oil and yeast. Mix in the salt and add lukewarm water.
Knead dough well by hand or with a kitchen machine. Start at a low speed and gradually increase if you use a kitchen appliance. The dough is completely kneaded when smooth and releases the edge of the bowl.
Cover the baking bowl with plastic or a cloth and raise to double size, approx. 45 minutes.
Pour the dough out onto the lightly floured baking table and divide into medium sized balls, then take out the rolling pin and roll out/ form the breads into oblong or round breads. Place the bread on a baking tray covered with baking paper or in greased bread forms.
Raise the bread rolls for another 20 minutes, then take a knife and gently cut a line in the middle of each bread, then you can also gently cut a few lines on each side of the long line in the center of the breads. It should look like leaves before brushing with water and adding sunflower kernels and black sesame seeds over.
Bread is baked in the middle of the oven at 200 ° C / 392 °F for approx. 30 minutes.

Source: // FoodbyM | Miranda

Editor says #AceNewsDesk reports are provided by Sterling Publishing & Media News here: https://t.me/SterlingPublishingPanel and all our posts, links can be found at here Live Feeds https://acenewsroom.wordpress.com/ and thanks for following as always appreciate every like, reblog or retweet and free help and guidance tips on your PC software or need help & guidance from our experts AcePCHelp.WordPress.Com or you can follow our breaking news posts as a member on Telegram https://t.me/acebreakingnews

#AceRecipeNews – Wolfsbarsch mit Sauerkraut, Erdäpfel und Kümmelcreme // Herzlich Willkommen bei L is #AceFoodDesk reports

ORF Rezept von Richard Rauch | 30 Minuten (ohne Stehzeiten)/aufwendig

Zutaten für 4 Personen:

1 Wolfsbarsch.

Für die Kümmelcreme:

250 g Obers,

150 g Joghurt,

Salz,

Cayennepfeffer,

1 EL Kümmel (ganz),

6 Blätter Gelatine (in Wasser eingeweicht).

Für die Sauerkraut-Ceviche:

100 ml Sauerkrautsaft,

1 Limette,

1/2 rote Zwiebel,

1/2 TL Chilipaste,

3 Zweige Liebstöckel,

1 Knoblauchzehe, Salz.

Außerdem:

1 Erdapfel (mehlige Sorte),

Salz,

50 g Butter;

Kraut (ganz fein geschnitten), Gartenkresse, Kräuteröl*.

Zubereitung:

Für die Kümmelcreme Obers aufkochen und mit Kümmel mixen, durch ein Sieb gießen. Mit Salz und Cayennepfeffer abschmecken und eingeweichte Gelatine dazugeben. Joghurt einrühren, in kleine Formen abfüllen und 4-5 Stunden in den Kühlschrank stellen.

Für die Sauerkraut-Ceviche Limettensaft und Schale mit Sauerkrautsaft mischen. Knoblauch, Zwiebel fein hacken und unter den Saft mischen. Liebstöckelstiele feinschneiden und dazugeben. Eventuell salzen.

Den Fisch filetieren, zu putzen, Gräten ziehen und mit einem Filetiermesser die Haut abziehen. Fischfilet in 2 cm große Stücke schneiden und in den Sauerkrautsud legen. 30 Minuten marinieren lassen.

Den Erdapfel schälen, in 3 cm-Stücke schneiden und in Salzwasser weichkochen. Durch eine Erdäpfelpresse drücken (oder mit einer Gabel zerdrücken) und etwas auskühlen lassen. Butter erhitzen bis sie braun ist und über den Erdapfel gießen, mit einer Gabel verrühren.

Die Kümmelcreme mit dem Ceviche und dem Erdäpfelstampf auf Tellern anrichten, mit Kräuteröl, Kresse und fein geschnittenem Kraut servieren.

Kräuteröl:

50 g Liebstöckel,

50 g Petersilie,

100 g Maiskeimöl in einem Standmixer 5 Minuten fein mixen.

Source: // Herzlich Willkommen bei Lis

#AceRecipeNews – Noquis De Patatas Con Salsa Suave De Langostinos,Calabacines,Gambas Y Tomate Fresco // cocinaitaly #AceFoodDesk reports

Buenas a todos el mundo ,hoy voy a proponer un plato simple y bueno por cualquier ocasiones como unos “ñoquis de patatas con una salsa suave de langostinos,gambas calabacines y tomate natural”.Plato facil da hacer ,con un tiempo de preparacion bastante rapido se compramos los ñoquis (como he hecho yo en esta ocasione por problema de tiempo),seguro que se lo hacemos casero sale mas ricos.Dicho esto vamos con la receta.

INFORMACIONES:

Dificultad baja
TieMpo total de prepacion 30 minutos
Dosis para 4 personas
Coste medio

INGREDIENTES:

400-500 gr de ñoquis
10 langostinos crudos
100 gr. de gambas pelada
2 tomate fresco cortado en dados
2 calabacines
un chupito de brandy
2 dientes de ajos mas media cebolla roja picada fina
30 gr. de mantequilla
30 ml. de aceite de oliva mas 20 ml. de aceite virgen extra
sal fina y pimienta negra que se necesita
un poco de perejil picado fino mas unas cuantas hojas entera

PROCEDIMIENTO:

Empezamos cocinando en una sarte la cebolla mas el ajo picado fino con un poco de aceite de oliva,la mantequilla y unas cuchara de agua,una vez que son hechas, añadimos los calabacines cortados en cuadritos mas las gambas y los langostinos crudos,salteamos todos cocinando a fuego lento, alineamos de sal fina y pimienta negra,mojamos con el brandy ,dejamos evaporar y por ultimo añadimos los tomates.

Bien,seguimos cocinando todos unos 7-8 minutos,cuando esta todo hecho añadimos un poco de perejil picado fino y comprobamos de sabor dejando la salsa cremosa.

Bien ,ahora cocinamos los ñoquis en agua salda por un par de minutos,una vez que suben para arriba,los sacamos y los vertimos en la sarte con la salsa ,añadimos unas cuantas cucharas de coccion mas un hilo de aceite virgen extra, salteamos a fuego lento hasta que la salsa llega a la densidad deseada.

Bravos,listo,a comer, visto que buena pinta tiene el plato y que rapido a salido,BUEN PROVECHO,por cualquier duda o pregunta podeis escribirme a esto mismo blog, aqui ve dejo la foto del resultado final,hasta la proxima receta.

Source: // cocinaitaly

Welcome to our Christmas dinner special: We’ll be talking about the food science of traditional Chri stmas dinner cuisine. Have you ever thought about the science behind your Christmas dinner? Well read this g reat article from IFST #AceFoodDesk reports

The food science of Christmas Pudding

Christmas Pudding History 101

The Christmas pudding goes back all the way to medieval England, when it was known as ‘plum pudding’. There are no plums in the pudding but the word ‘plum’ was used as a term for raisins in the pre-Victorian era. There was a custom that pudding should be “made with 13 ingredients to represent Jesus and His Disciples and that every member of the family should take turns to stir the pudding with a wooden spoon from east to west, in honour of the Wise Men”. It’s traditionally made with a mixture of dried mixed fruits, alcohol, suet (or more recently butter) eggs, flour and fragrant spices, and is steamed for a long time.

Butter or Suet?

Most recipes you’ll find, deviate from the norm and use butter in the pudding instead of suet. However, suet was traditionally used because of its high boiling point. Suet is a white, solid fat which is found around the kidneys of cows and sheep. Suet has a higher boiling point than butter, which means it does not melt until the batter has cooked and has begun to set, then the suet begins to melt creating tiny holes which make the pudding lighter in texture. Butter melts at a significantly lower boiling point which causes the pudding to be heavier and greasier than when using suet. A vegetarian alternative to suet is vegetable shortening. This is because it has a similar boiling point to suet in the steamed pudding, but it can change the taste.

What’s in a flambé?

One of the most important Christmas traditions is the lighting of the Christmas pudding, also known as a flambé. When warm brandy is lit over the pudding, it burns and evaporates the water from the brandy, this also prevents it from overheating and getting burnt. The blue flame is created by the reaction of ethanol (the alcohol in brandy) vapour and oxygen from the air. The flame doesn’t reach the pudding, as it is the ethanol vapour that is burning, not the pudding itself.

A 50-year-old Christmas pudding?!

In 2017, scientists claimed that is was safe to consume a 48-year-old Christmas pudding. Scientists at the University of Nottingham spoke to a popular food programme about this aged Christmas pudding. Dr Tania Perehinec, tested the pudding rigorously to test whether any bacteria such as E. coli or Salmonella grew. The tests showed that yeasts and/or moulds were absent from the pudding, and the laboratory tests showed that no bacteria grew in the pudding, surprisingly. This is because bacteria cannot survive in a dry Christmas pudding. Although it may appear to be moist, the water content is bound to the other food components in the pudding, making them unavailable to bacteria to react with, this is also known as the water activity (Aw) in food.

In addition to this, the pudding was boiled vigorously for several hours before it was stored. The high heat from the boiling denatured all the bacteria in the cooking process. The bacteria couldn’t survive such high temperatures. The pudding was also sealed from air, in a cool place which also helped protect it from the elements and/or conditions that could help bacteria grow.

So, now you’ve learned a lot about Christmas Pudding, we have come to the end of our Christmas Dinner series, we hope you’ve enjoyed learning about the food science behind each Christmas Dinner favourite. You can read our other Christmas dinner articles on turkey, nut roast and winter vegetables by heading over to https://www.ifst.org/news. We look forward to reading your comments on our Christmas dinner articles. Tweet us @IFSTNews or tag us in you Instagram posts and stories @institute_of_food_science with your opinions and don’t forget to share this article with your friends and family

Merry Christmas from everyone at IFST!

#AceFoodDesk reports ………………..Published: Dec.19: 2019:

#AceRecipeNews – Spritzgebäck mit Marzipanfülle // Herzlich Willkommen bei Lis #AceFoodDesk report s

Zutaten für 4 Personen

Für die Füllung:

250 g Marzipanrohmasse,

250 g Preiselbeermarmelade,

35 g Amaretto.

Für den Spritzmürbteig:

220 g Butter (sehr weich),

80 g Staubzucker,

Abrieb von 1/2 Bio-Zitrone,

1 Packung echter Vanillezucker (oder Vanillemark von 1 Schote),

Prise Salz,

1 Ei,

2 Eidotter,

280 g glattes Mehl,

15 g Stärkemehl.

Außerdem: 300-400 g temperierte Schokolade (oder Schokoladeglasurmasse)

Zubereitung:

Alle Zutaten für die Füllung gemeinsam in der Küchenmaschine zu einer glatten Paste mixen. In einen Dressierbeutel füllen und später die Kekshälften damit zusammenkleben.

Für den Spritzmürbteig die Butter mit Staubzucker, Salz, Zitronenabrieb und Vanillezucker schaumig schlagen. Langsam das Ei und die beiden Eidotter einrühren. Zum Schluss die versiebte Mehl-Stärke-Mischung unterrühren. Mit einer Sterntülle Bärentatzenartige Formen oder Kipferl auf ein mit Backpapier belegtes Backblech dressieren und im Rohr bei 170 °C Heißluft in 10 bis 15 Minuten goldgelb backen. Auskühlen lassen und mit der Marzipanfüllung zusammenkleben.

Die Schokolade schmelzen und auf Eis bis ca. 32°C kaltrühren. Das gefüllte Spritzgebäck in die temperierte Schokolade tunken. Wenn die Glasur angezogen hat, die Kipferl in gut schließende Dosen füllen.

ORF Rezept von Eveline Wild

Source: // Herzlich Willkommen bei Lis

Ace Food & Beverage News

Providing recipes,articles & news of interest from around the world

Welcome to CJ Taking Food anyone interested please join the chat just click https://t.me/ChefCJ #AceFoodDesk reports

#AceRecipeNews – Avocado and Kiwi Smoothie with Lime and Chia Seeds // Skinny Spatula #AceFoodDesk reports

Sweet Potato Roti — COOKING WITH LUCE

#AceRecipeNews – Birds Nest Breakfast Cups — //In Dianes Kitchen #AceFoodDesk reports

The Real Bruschetta — Life in Italy

Christmas in Space: ISS Crew Bakes Cookies for Santa, Wows Online Crowd — Sputnik News

#AceRecipeNews – Homemade airy farm bread // FoodbyM | Miranda #AceFoodDesk reports

#AceRecipeNews – Wolfsbarsch mit Sauerkraut, Erdäpfel und Kümmelcreme // Herzlich Willkommen bei L is #AceFoodDesk reports

#AceRecipeNews – Noquis De Patatas Con Salsa Suave De Langostinos,Calabacines,Gambas Y Tomate Fresco // cocinaitaly #AceFoodDesk reports

Welcome to our Christmas dinner special: We’ll be talking about the food science of traditional Chri stmas dinner cuisine. Have you ever thought about the science behind your Christmas dinner? Well read this g reat article from IFST #AceFoodDesk reports

#AceRecipeNews – Spritzgebäck mit Marzipanfülle // Herzlich Willkommen bei Lis #AceFoodDesk report s

Zutaten für 4 Personen

Für die Füllung:

250 g Marzipanrohmasse,

250 g Preiselbeermarmelade,

35 g Amaretto.

Für den Spritzmürbteig:

220 g Butter (sehr weich),

80 g Staubzucker,

Abrieb von 1/2 Bio-Zitrone,

1 Packung echter Vanillezucker (oder Vanillemark von 1 Schote),

Prise Salz,

1 Ei,

2 Eidotter,

280 g glattes Mehl,

15 g Stärkemehl.

Außerdem: 300-400 g temperierte Schokolade (oder Schokoladeglasurmasse)

Zubereitung:

Alle Zutaten für die Füllung gemeinsam in der Küchenmaschine zu einer glatten Paste mixen. In einen Dressierbeutel füllen und später die Kekshälften damit zusammenkleben.

Die Schokolade schmelzen und auf Eis bis ca. 32°C kaltrühren. Das gefüllte Spritzgebäck in die temperierte Schokolade tunken. Wenn die Glasur angezogen hat, die Kipferl in gut schließende Dosen füllen.

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Zutaten für 4 Personen

Für die Füllung:

250 g Marzipanrohmasse,

250 g Preiselbeermarmelade,

35 g Amaretto.

Für den Spritzmürbteig:

220 g Butter (sehr weich),

80 g Staubzucker,

Abrieb von 1/2 Bio-Zitrone,

1 Packung echter Vanillezucker (oder Vanillemark von 1 Schote),

Prise Salz,

1 Ei,

2 Eidotter,

280 g glattes Mehl,

15 g Stärkemehl.

Außerdem: 300-400 g temperierte Schokolade (oder Schokoladeglasurmasse)

Zubereitung:

Alle Zutaten für die Füllung gemeinsam in der Küchenmaschine zu einer glatten Paste mixen. In einen Dressierbeutel füllen und später die Kekshälften damit zusammenkleben.

Die Schokolade schmelzen und auf Eis bis ca. 32°C kaltrühren. Das gefüllte Spritzgebäck in die temperierte Schokolade tunken. Wenn die Glasur angezogen hat, die Kipferl in gut schließende Dosen füllen.

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