Any meal and lunch daily rarely pass without delicious salads, pleasing to the eye and taste. This is the most popular cold dishes, giving unlimited possibilities to combine products and create new flavor combinations. But, unfortunately, not all salads are equally useful. Classic Olivier salad in mayonnaise, for example, a real calorie bomb. But light salads of vegetables or fruits, flavored olive oil or balsamic tart is quite another thing.
Why salad “light”?
First, let’s understand why some salads are called “light” and the other “heavy”? Criteria two: the caloric value and ease of digestion. Light salads are usually prepared on the basis of plant foods: all kinds of vegetables, fruits (fresh or canned), carrots, herbs and spices. Vegetables contain little calories, are easily digested and do not create heaviness in the stomach. As a dressing they normally use olive or sunflower oil, vinegar, lemon juice or a special sauce made with low fat yogurt. For heavy-duty typical use of a large number of cheese, meat, sausages, smoked meat, mayonnaise or salad atypical products (e.g., cooked noodles). Most of these products on individually digested normally, but in the same plate in the form of salad just “fall” into the stomach a heavy stone. Continue reading
Australian cuisine combined culinary tastes of East and West, ancient aboriginal traditions and recipes of immigrants from all over the world. Its capabilities extend from meat cakes and vegetarian sandwiches to kangaroo fillet with young shoots of sokolovici and fried onions, the newspaper “To the table of Muscovites”.
The flowering of Australian cuisine began quite recently – in the 90s of the last century. All largest cities of green continent has experienced the emergence of many new restaurants, designed in the spirit of “modern Australian cuisine”. The success of the local culinary arts was driven by two factors: first, the variety and uniqueness of dishes, secondly, cheapness.
Immigrants from all over the world have brought to Australia their culinary preferences, the cuisine not only United East and West, and brought their ancient traditions. The success turned out to be enormous. Andre Cointreau, the President of the Parisian “Le Cordon Bleu”, possibly the most prestigious culinary Institute, which has branches in London, new York, Tokyo and Sydney, believes that if a few decades years ago, France was the undoubted centre of world gastronomy, but now the centre – Australia.
“Australia is a place where developing a kitchen twenty-first century,” says Cointreau, believing that of culinary art of Australia will be a “classic cooking of tomorrow.” Continue reading
History and localization of beer snacks is very complicated and almost defy systematic description. The diversity of varieties and kinds of beer made this drink is universal, and therefore a food associated with them, as extensive in the names and ways of cooking. If we talk about rules of setting, there is also a variety of options – from a clean table with mugs to rich treats with hot and cold dishes, including dessert. And beer everywhere there is a place and a good companion snack.
Beer snacks – a different direction in cooking
Beer in General can be considered as a drink with a “double bottom” – drink it just because it’s beer, a special element of culture, and is drunk as an accompaniment for some food, the menu is acceptable in certain conditions. It is difficult to surprise someone order beer for lunch or dinner in the restaurant. But there is a separate culinary direction that links cooking with beer – this beer snacks, including cold, hot dishes, salads, desserts. In each country it’s own set of dishes and products, which is superimposed on the national colors.
Experience the variety of opportunities offered by national cuisines in recipes snacks to beer, in the Pub daddy – menu of this beer house is filled with not only traditional English dishes, but also a very diverse range of zakusochnyh countries and peoples. Continue reading