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
Part of any trip is discovering the local food, which in the literal sense of the expression “eyes on the forehead climb”. In this article we will introduce you to unusual culinary delights of different countries. But, as the author of Lonely Planet’s “Extreme cuisine” Eddie Lin: “the Difference between delicious and tasteless food consists of only two letters.”
Australia: large white larvae
These fleshy creatures were an important staple food of Australian aborigines for thousands of years. They grow up to 7 cm in length and are found in Central Australia in the roots nizkostvolnye and eucalyptus trees. There they Jivatma plant SAP before you turn into butterfly, if not to eat them before that. What if you still enjoy? This can only be compared to how bent a little balloon of liquid. It spreads out in your mouth like a SIP of red wine. Although the taste is more reminiscent of an egg.
Afghanistan: the testicles
Edible testicles come in all sizes: large bullish (also called “Rocky mountain oysters”) and small cock. The Chinese are fond of stewed testicles, and the Afghans are preparing lamb on a spit like a kebab. Continue reading