The Art of Peruvian Cuisine Volume 2 by Tony Custer, azw3, 9972929841


  • Full Title : The Art of Peruvian Cuisine Volume 2
  • Autor: Tony Custer
  • Print Length: 295 pages
  • Publisher: Fundacion Felipe Antonio Custer
  • Publication Date: 
  • Language: English
  • ISBN-10: 9972929841
  • ISBN-13: 978-9972929847
  • Download File Format: azw3

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The Art of Peruvian Cuisine Vol. 2 is an outstanding publication for both amateurs and lovers of gastronomy. Pioneering in its kind, it has been commercialized all over the world. The First Volume was published in 2000 and so far has sold over 100,000 copies worldwide. Vol. 1 is devoted to traditional Peruvian dishes. This Second Volume contains more than 100 recipes ranging from aperitifs, appetizers, and main dishes to desserts, and is illustrated with large, beautiful, vibrant photos. The most prestigious Peruvian chefs have participated in its creation with recipes that includes the techniques, history of the origins of the Peruvian products and ingredients of peruvian rich biodiversity – The Andes, The Amazon, etc. – that were absent from Book 1. This book shows the fascinating Fusion of cultures (native, Spanish, African, Chinese, French and Japanese) that have forged to create what today is Peruvian cuisine. By buying “The Art of Peruvian Cuisine” you will be contributing with the “Aprendamos Juntos” program of the Custer Foundation, since all the money that is raised is donated to the program. “Aprendamos Juntos” helps children with learning difficulties throughout more than a dozen schools in some of the most vulnerable areas of Lima. Since 1996, the program has benefited more than 15,000 students, improving their self-esteem, learning abilities, and ability to cope with – succeed in – their studies.

 

The Art of Peruvian Cuisine Vol. 2 is an outstanding publication for both amateurs and lovers of gastronomy. Pioneering in its kind, it has been commercialized all over the world. The First Volume was published in 2000 and so far has sold over 100,000 copies worldwide. Vol. 1 is devoted to traditional Peruvian dishes. This Second Volume contains more than 100 recipes ranging from aperitifs, appetizers, and main dishes to desserts, and is illustrated with large, beautiful, vibrant photos. The most prestigious Peruvian chefs have participated in its creation with recipes that includes the techniques, history of the origins of the Peruvian products and ingredients of peruvian rich biodiversity – The Andes, The Amazon, etc. – that were absent from Book 1. This book shows the fascinating Fusion of cultures (native, Spanish, African, Chinese, French and Japanese) that have forged to create what today is Peruvian cuisine. By buying “The Art of Peruvian Cuisine” you will be contributing with the “Aprendamos Juntos” program of the Custer Foundation, since all the money that is raised is donated to the program. “Aprendamos Juntos” helps children with learning difficulties throughout more than a dozen schools in some of the most vulnerable areas of Lima. Since 1996, the program has benefited more than 15,000 students, improving their self-esteem, learning abilities, and ability to cope with – succeed in – their studies.

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coffee bar, chicken recipes for dinner, personalized wine bottles, almond cookies, outdoor bbq, SPACE READY FOR HOT DISHES and cake pans when you bring them out of the oven. This needs to be heat resistant so you don’t scorch the work surface.

BE SWITCHED ON !!!

ASK AN ADULT’S PERMISSION BEFORE USING ANY ELECTRICAL EQUIPMENT; you may need some help.

ALWAYS DRY HANDS BEFORE PLUGGING IN OR SWITCHING ON – wet hands could lead to a bad electric shock.

NEVER PUT YOUR FINGERS ANYWHERE NEAR THE BLADES OR WHISKS OF ANY ELECTRICAL APPLIANCE.

SWITCH OFF AND UNPLUG any electrical equipment before taking it apart to wash.

HOLD THE KNIFE LIKE THIS

USING KNIVES !!!

LEARN TO USE A SHARP KNIFE WITH SOME ADULT HELP. IT’S SAFER THAN USING A BLUNT KNIFE WHICH CAN SLIP MORE EASILY.

USE A KNIFE THAT IS NOT TOO LARGE OR HEAVY IN YOUR HAND. A PARING KNIFE (THE BLADE IS ABOUT 4 INCHES LONG) IS A GOOD ONE TO START WITH. YOU CAN USE BIGGER KNIVES AS YOU BECOME MORE CONFIDENT.

FOCUS

No music, no chat, no fooling around; you really do need to concentrate. Your fingers are not on the ingredient list.

HANGING ON TO YOUR FINGERS

BEFORE YOU GET STARTED

FIND A SURFACE THE RIGHT HEIGHT – just below waist height is ideal. It might be the kitchen table rather than the work surface.

DON’T STAND ON A RICKETY STOOL; you could fall with your knife. You will need a solid, wide step if the work surface is too high.

WEAR SHOES (not sandals or flip-flops) when you are cooking. They will protect your feet if you drop a knife or any hot food.

Always CHOP ON A FLAT, STEADY CUTTING BOARD. If your board moves around, then put a neatly folded kitchen towel underneath to hold it in place.

TRY NOT TO CARRY KNIVES AROUND THE KITCHEN; if you need to carry a knife, keep it at your side, pointing down to the floor.

NEVER PUT A KNIFE, BLENDER, OR FOOD-PROCESSOR BLADE INTO A SINK OF WATER; you might forget it and then cut yourself. Wash the blade and store it safely right away.

THE “BRIDGE” POSITION

The bridge position is used for cutting rounded foods. It’s good to cut them in half, giving you a flat surface so that food doesn’t wobble around dangerously as you slice.

Put a tomato upside down on its flattest side. Make a bridge with your hand by putting your thumb on one side of the tomato and your fingers on the other. With the blade facing downwards, chop through to the board.

THE “CLAW” POSITION

Use your gripping hand like a claw for slicing and chopping. Fingers and thumb are always curled under, never flat where they could be chopped accidentally.

Try practicing with a green onion – chop off the root, remove the outer skin and then slice the green onion. Slowly move your “claw” back along the onion as you slice. Try keeping the tip of the knife on the board.

Now try practicing with larger vegetables, such as cabbage.

CHOPPING AN ONION USES BOTH THE “BRIDGE” AND THE “CLAW” POSITIONS

BRIDGE Slice the onion in half and then peel off the skin.

CLAW Now you can SLICE.

TO DICE:

BRIDGE Make vertical cuts through your onion half down to the board. Don’t cut through the root as it holds the onion together.

CLAW Then slice across the onion to make tiny dice.

PEELERS and GRATERS are sharp too. Make sure that you have a steady cutting board to work on and watch your fingers and knuckles.

Fabulous Facts

How to Shop

Farmers’ markets are ideal places to find really fresh, local food.

Market vendors sometimes have samples for you to nibble — go ahead, it’s often a great chance to experience new tastes and flavors.

Fruit and vegetables are at their best when they are grown outside and freshly harvested, so stock up on seasonal treats such as summer berries, autumnal root vegetables, or winter nuts.

If you go on vacation, a visit to the local market is an exciting and colorful way to catch a glimpse of a different culture. How about a “spot the weirdest ingredient” competition? Will you dare to taste it too?

A trip to the supermarket is fun if you get involved. How about making your own shopping list for a recipe from this book?

Look out for simple, natural ingredients. Processed foods have long lists of ingredients, with all sorts of unpronounceable names; they are usually best left on the shelf.

Try the market challenge

See if you can cook a whole meal with ingredients produced or caught within 50 miles of your own home. This could be something as simple as a summer salad with cheese or a complete main course and dessert.

THE AVERAGE DAIRY COW PRODUCES OVER 35 PINTS (ABOUT 20 LITERS) OF MILK PER DAY.

Dairy Food

Dairy foods contain protein (needed for growth and repairs) and calcium (to keep our bones and teeth strong) and plenty of great vitamins and minerals. Some delicious dairy products such as ice cream and cheese are quite fatty. It’s really just a question of not eating too much of them, too often.

Any food that’s made from a mammal’s milk is a dairy product. Most of our dairy foods come from cow’s milk but there’s goat’s and sheep’s milk too. Oh, and don’t forget buffalo; their milk is made into creamy mozzarella cheese.

Cheese – what exactly is it?

Making cheese was an ancient way of preserving milk. Most cheesemakers purposely add bacteria, among other things, to help curdle the milk (splitting it into curds and whey). They drain off the whey and then the curds usually get chopped up, salted and pressed into a cheese. The bacteria get to work as the cheese ages and mold is encouraged to grow on it too! Sounds weird, but it’s oh-so-good to eat!

WEEKS OLD

Very fresh or young cheeses are creamy and lightly flavored like mozzarella.

MONTHS OLD

Older cheeses have more flavor such as Cheddar. Mild cheddars may be three months old, medium about six months old and sharp-tasting mature cheese up to a year old.

YEARS OLD

Intensely tasty. The most famous aged cheese is Parmesan which is often about two years old.

Make your own butter

This is super easy, but you’ll need tons of energy and plenty of patience. Half-fill a jam jar with room-temperature heavy cream. Put the lid on tightly. Get your favorite funky music on and dance, and dance, and dance.

shakin’ that jar, shakin’ that jar

After about 15 minutes you will have a lump of solid, yellow butter floating around in the watery milk. Drain off the “buttermilk” (great for soda bread or pancakes), spread your butter on some toast and RELAX – you’ll need to.

WHAT HAPPENED THERE?

You made the fat globules in the cream stick and clump together until they formed a ball, leaving the watery buttermilk behind.

Fabulous Facts

Spices are usually the roots, bark, buds, or seeds of an aromatic plant while herbs are the leaves. Some are used fresh but most are dried.

Spice Up Your Life

One small spoonful of spice can work like magic, transforming a simple dish and bringing a whole new world of flavors into your kitchen.

OUR OBSESSION WITH SPICES SPARKED THE AGE OF DISCOVERY

Over 500 years ago, European countries sent explorers out in search of new routes to the spice-producing countries of Asia, in a desperate attempt to control the trade. Vasco de Gama sailed around the bottom of Africa to reach India while Columbus traveled west and discovered the Americas.

They even found some seeds in Pharaoh Tutankhamun’s tomb.

THERE’S NOTHING NEW ABOUT SPICES

Cumin and coriander seeds were used by the ancient Egyptians. Pepper was once so valuable that people used it to pay rent and taxes, as well as using it in their cooking. It still is the most widely traded spice in the world.

A Simple Spice Store

There are dozens of fabulous spices to cook with, but buying lots of jars can be expensive, so a few basics and a couple of good spice mixes are a great place to start.

These are the go-to spices that we use in this book…

BLACK PEPPER

has fruity flavor and some spicy heat. It’s best to grind it rather than buy it as a powder because its flavors disappear quickly.

SWEET SMOKED PAPRIKA

is made from smoked, dried peppers and tastes of Spain. Be sure to buy the sweet one.

CURRY POWDER

is ideal for Indian dishes. Start out with a mild curry powder (some of them are fiery hot). Most mixes are based upon turmeric, cumin, coriander, ginger, and chile.

CUMIN

has a warm, nutty flavor and is especially good in Mediterranean, Mexican, and Indian dishes.

GINGER AND CINNAMON

are warm and powerful spices used in both sweet and savory dishes.

RAS-AL-HANOUT

spice blend will bring wafts of the Moroccan souk into your cooking – it’s really good with lamb, chicken, and couscous.

CHILE

can be bought as a ground powder, dried flakes, or whole fresh chile. Just remember to GO CAREFULLY.

The hottest part of a chile is the white pith that holds the seeds

The capsaicin in chile actually irritates your mouth or skin (a sensation that feels like burning). It does seem pretty bonkers that we actually enjoy eating it.

There are hundreds of types of chile, some hot, some mild, so always check them out — too much heat can ruin a dish.

Cut off the tip and touch the flesh; now lick your finger. If it is hot and tingly you are dealing with rocket fuel so WATCH OUT, don’t use too much.

The world’s hottest chile is the Carolina Reaper. It’s 500 times hotter than Tabasco sauce (which is already pretty HOT). AAAAAAAAARGH! Where’s the yogurt?

Too hot? If you’re gasping then take a gulp of milk or a spoonful of yogurt; capsaicin doesn’t dissolve in water so no amount of the stuff will wash it away.

Fabulous Facts

Some say that there should be a sixth point for creamy/fat too.

Taste and Flavor

So, what makes food taste good?

Your tongue is covered in tiny taste buds which pick up on…

Play with your taste buds

Try little pieces of tomato with one taste at a time.

A tiny bit of…

salt (salty – a little obvious, I know)

olive oil (bitter and creamy/fat)

balsamic vinegar (sweet and sour)

Parmesan (salty and umami)

Now try the tomato with the lot – salt, oil, vinegar, and Parmesan. You’ve just made a dressing! If that dressing is balanced it will make the tomato’s flavor sing.

You don’t need to use all the tastes at once to make food exciting. When you season food, you are balancing different points of the star. If there’s too much of one element, such as sweet, it can be overpowering, so add a bit of salt or sour and everything works.

Seasoning your food is a balancing act, so always add salt, sugar, lemon juice, etc., a tiny bit at a time and TASTE.

The more sugar and salt we get used to eating, the less we taste them. Just a small amount of either will work like a highlighter pen making flavors come alive – you don’t need too much.

Smells Amazing!

Your tongue is only a tiny part of the picture; the pleasure you get from food actually comes mostly from your sense of smell.

There’s the sensation as you sniff the air — those are nasal odors, and then there are the smells you pick up in your mouth called retronasal odors.

We use our other senses too as we’re eating

SIGHT

We do “eat with our eyes”; you’re more likely to dive in and try something if it looks scrumptious than if it looks like a dog’s dinner.

FEEL

You may love or dislike foods because they are slimy, lumpy, creamy, or chewy. A dish is great with a mixture of textures, such as crispy pita chips with creamy guacamole.

SOUND

It sounds crazy but scientists believe that if you play atmospheric music you can appreciate your food more. Playing swishing wave sounds and seagull calls will supposedly make your seafood taste more fresh and fishy.

Cut out the smells and you won’t even know what you’re eating. Believe me, or better still try out this experiment – it’s a very good excuse to eat potato chips!

Put two different flavors of potato chips in identical bowls, then get someone to move the bowls around.

Hold your nose, and don’t let go until the experiment is finished.

Taste the chips. What flavor are they?

Keep holding that nose. Taste again but this time let go of your nose while each chip is in your mouth.

What happened there?

First you could only pick up on the salty or sour TASTES of the chips but then, when you let go of your nose, the air wafted the smell (odor molecules) up the gap at the back of your mouth to the olfactory nerves and BINGO, you got the flavor.

Homemade Granola

MAKES 8 GENEROUS SERVINGS

It’s time to make your very own breakfast cereal. You can put your favorite nuts, seeds, and fruit in or change the combination each time to keep things fresh and interesting. It’s a great moment to use up leftover fruit and nuts from the kitchen pantry too. Yummy for breakfast with milk or yogurt or just sprinkled over a bowl of fresh fruit.

Adult help for stovetop and oven cooking

4 tbsp coconut oil or 3½ tbsp butter

½ cup (150 g) honey, maple syrup, or light corn syrup

3½ cups (300 g) rolled oats

1 cup (150 g) nuts (raw, not roasted or salted)

1 cup (100 g) pumpkin seeds or sunflower seeds

1 cup (150 g) dried fruit, diced

1 Preheat the oven to 300°F (150°C).

2 Put the oil or butter and honey or syrup into a large saucepan.

3 Now heat the pan until the oil or butter has melted and then stir in your oats, nuts, and seeds until everything is well mixed.

4 Line 2 baking sheets with parchment paper and divide the sticky oat mixture between them. Spread the granola out so that it can toast evenly.

5 Bake in the oven for about 30 minutes. Stir every 10 minutes so that the granola gets evenly toasted. Once golden, remove from the oven and let cool.

6 Stir in the dried fruit and then package into paper bags (for granola to go!) or store in an airtight container for up to 3 months.

Nuts About Nuts

Take your pick from almonds, pistachios, Brazil nuts, hazelnuts, pecans, or macadamias.

If you have a nut allergy, or you’re taking the granola to a nut-free zone, just leave the nuts out and add a few extra seeds; the mix will still be great.

Tutti Frutti

How about raisins, dried cranberries, or coarsely chopped dried figs, dried apricots, dates, or dried sour cherries?

A bag of granola is ideal for an instant energy boost on long hikes or bike rides – that’s why it’s sometimes called “trail mix.”

Try

adding 2 teaspoons vanilla or almond extract to the honey and butter mixture at the beginning of the recipe.

Try

stirring a good pinch of ground cinnamon or ginger into the oats for the last 5 minutes of baking.

Try

sprinkling toasted sesame seeds or toasted coconut flakes into the granola once it is ready.

Scrambled Eggs

SERVES 2

Once you’ve cracked these eggs everyone will want you to prepare their breakfast — the secret is not to overcook them.

This recipe is so quick to make that it’s best to cook just four eggs at a time; it’s difficult to cook the eggs evenly if you have too many in the pan.

4 eggs

salt and pepper

1 tbsp butter

toast, to serve

1 Crack the eggs into a bowl or measuring cup and whisk them together with a fork. Sprinkle with a pinch of salt and a grind of black pepper. Make your toast now, if you’re having some!

2 Put half of the butter in a small non-stick saucepan or frying pan and place it over low heat. Once the butter is melted and frothy it is time to pour in the eggs.

3 Keep the heat low and stir the eggs
chinese stir fry recipe, pork marsala, molasses cookies, vegetarian pasta recipes, cake supplies, ure though, that you get all the nutrients you need during the whole duration of the emergency.

That next thing that you need to consider is the amount that you need to secure for your entire family; we will be doing some math here. It is just a suggested amount per person per year.

For Family Members AGES 0-6

For Family Ages 7+

Other Tips of Planning for Emergencies

Buy foods that you enjoy – you don’t want eating foods that you really don’t like, because you might end up not eating at all.

Slowly buy your food supply each week until you reach your goal. It is better to buy extra foods every single time you go for groceries, so it is no point for you to spend big amount of money all at one time.

Plan meals – it’s better to plan your preferred meals during emergencies, in that way you’ll know what you’ll be needing in terms of ingredients and as well as the utensils. Also make a list of meals that you will serve and labelled Day 1, Day 2 up to Day 14. And if the foods are not in one location, might as well indicate where the food is.

Stock foods are high in calories and nutrients, unlike junk foods. Have on hand cooking utensils, plates, spoons and forks, etc. – it’s pretty obvious, you don’t want to end up eating with your bare hands, do you?

Avoid high protein, fatty and salty foods if your water supply is low. – These foods will give you a feeling of wanting more water, well that’s totally fine, but in some situations like this, you have to be a little thrifty with your stored water.

Stock water in huge containers, each person should have one gallon per day.

Write down your family members names, including your pets and indicate any special needs (allergies, diabetes etc.).

List down all the consumable foods in your shelves now – you should indicate the amount available; date purchased, date opened and who used it. Post this list near storage closets or cabinets and always update when changes occur.

List all staple foods in your freezer now – you should indicate the amount available; date purchased, date opened and who used it. Post this list near storage closets or cabinets and always update when changes occur.

Make a note to each day’s list that will indicate the equipment, utensils and the amount of water for the preparation. – In this manner you will be able to know what else you need to buy.

Always make sure that the food purchased is not yet expired or will not expire within the next few years – you don’t want to end up eating expired foods or eating nothing at all.

Have hand sanitizer – this will keep your hands clean, and it will also help prevent you from sickness.

Have pets? – make sure you also have an allocated food for them for the entire emergency period.

Chapter 2:

How to Store Water Safely

Conserving Your Water Supply

After an emergency, water supply may not be as available as it used to be during regular days. Water sources may also be affected and are not advisable to for consumption. These tips below will teach you how to conserve properly and store your water supply in preparation for emergencies.

Prepare an Emergency Water Supply

You also need to consider how to prepare your emergency water supply. Stock up at least a gallon of drinking water for each person per day and also don’t forget the water for your pets in the family. Consider storing more amount of water for hot climates, pregnant women and sick members of the family.

Rotate your drinking water supplies every 6-12 months. Observe the expiration of store-bought water to make sure it is safe to consume. If possible, replace them every six months. Unopened commercially bought water is still the safest and most dependable source of water supply. You can buy containers in surplus stores and store the water yourself. Be sure to find containers that can be shut tightly, not allowing anything to go into the stored water. Avoid containers that can break such as glass bottles. Label the containers. Label drinking water containers with “Drinking Water” and other containers can be labelled “For Other Water Purposes”. Keep the water stored in cool, dry place. Do not store containers that face direct sunlight. Do not store containers near toxic liquids such as gasoline, etc. you don’t want wasting water during this period, so might as well be precautions in storing your water. Water is life.

Plan water supplies for instant oatmeal, instant pudding, dried soups, dry milk, powdered drink mixes, bouillon cubes or powder, instant rice and instant potatoes.

Remember to keep a bottle of unscented household chlorine bleach that will be the disinfecting agent for your water as well as for cleaning and sanitizing another stuff.

Keeping Your Water Safe

How can you make sure that the water you’ve stored is safe for human consumption? What you are aiming for during emergency situation is your survival, and you don’t want your survival rate to decrease just because of your intake of unsafe or contaminated water. In this section, we will teach you on how to keep your water safe from any contaminants.

First, you can boil water to make it safe. Boiling kills disease-causing organisms such as viruses and bacteria. You can also purify your water using unscented chlorine bleach or iodine. You can purify water by filtering it through a clean cloth, a coffee filter or paper towel then allow it to settle. Then, draw off the clear water. To use bleach add eight drops of the unscented liquid household chlorine (5-6%) bleach per gallon of clear water (or for every quart of water you can add two drops of bleach). Stir the mixture well.

Leave it around 30 to 40 minutes or longer before consumption. Store all your disinfected water in a clean and sanitized container with a tight cover.

To use iodine, follow the manufacturer’s instructions. Commercial bottled water which are unopened is the safest and the most reliable emergency water supply.

The following are steps on how you can clean and sanitize your water containers before filling them up.

● Using a dishwashing soap and water, wash the water storage container, and make sure you rinse it completely with clean water. There is no sense of washing the water bottle if after all you’ll just be rinsing it with dirty or contaminated water.

● Make a solution by simply mixing a teaspoon of the unscented liquid household chlorine bleach in a quart of water; use it to sanitize the container.

● Cover the container and shake it well and make sure that the solution touches all the inside surfaces of the container.

● After 30 seconds, pour the sanitizing solution out of the container.

● Air dry the empty sanitized container before use, or you can also rinse your empty water containers with clean and safe water which is already available.

If there are safe water bottles, there are also containers that you need to avoid.

● You have to avoid containers that can break such as glass bottles. Storing water in glass containers is not a smart idea.

● You have to refrain from using containers that can’t be tightly sealed. There is no sense of cleaning and sanitizing your water bottles if you will just be using containers that cannot be tightly sealed. It’s like giving an easy access for the contaminants to contaminate your water.

● Never use a container used for any liquid or solid chemicals (this include bleach containers).

● Cardboard or plastic bottles, jugs and containers used for fruit juices or milk are not advisable.

Choosing the right container and preparing it in a proper way is the key to a safe emergency water supply.

Chapter 3:

How to Store Food Safely

Safeguarding Your Food Supply

As you consider what foods to store, you also need to find a place perfect to store your foods, especially stock food, which is a part of your everyday routine and diet.

Make a list of all the foodstuffs, foods for your pet, supplies for your pet, medical needs and nutritional items. In short, prepare everything that you think you will need when forced to stay at home for several weeks or months. Decide how you’ll store food, whether by kind or period. Rotating your stock is a crucial aspect of the plan, your storage areas will help you to find the best way to organize your goods.

How to choose the right container for storing your emergency foods?

Sometimes, choosing the right type and size of containers for your emergency foods, can be a little sometimes confusing. On this portion, we will help you with some beneficial information that you need to know when storing your emergency foods.

● Always make sure to use a food grade container when storing your emergency food – this is to make sure that non – food chemicals that are harmful to human health will not transfer. Food grade containers do not contain any chemical that is hazardous to human health. If you are uncertain, find time to reach the manufacture, you can send an email or call them and inquire if it is safe for storing foods.

● For foods like, pasta, noodles, cereals and other dried foods, you can use different sizes of plastic storage containers. These containers are out of polycarbonate and polyethylene which are especially for dehydrated and dried foods.

● For storing bulk, dry emergency foods like wheat, rice, beans, oatmeal, flour and sugar, food storage buckets work great.

How to properly seal your plastic food storage container?

Now that you are aware on which and where to keep your emergency food supplies, you now need to learn how to seal your food containers properly. Proper sealing of your food containers will keep it safe from contaminants.

● Plastic containers or plastic buckets are true oxygen barrier by themselves unlike glass containers or #10 metal cans. The transmission of oxygen through the polyethylene walls of the container is slow but can finally penetrate the containers over time. But there is a common problem with plastic food storage containers, and I bet you’ve had already experienced this at least maybe once, it is when insect infestation starts due to the prolonged food storage.

● There are few remedies for these common issues. You can increase stability and the shelf life of your dry food products, by simple using any of the following items, or both, your food containers before sealing.

● You can use an Oxygen absorber packets and or Desiccant Packets. But you need to remember that the oxygen absorbers and desiccant packets are not edible, they are only intended to keep your dry goods dry and to help keep it in a safe condition.

● You can use Oxygen barrier bags, may it be plastic or metal. Metalized oxygen barrier bags are best for light and insect control.

● Food Grade Diatomaceous Earth (fossil – shell – four), this is entirely organic and edible; it is for preventing organic insect infestation. When you apply this to beans or grains for bulk storage; apply a cup to each 25 pounds of grain to treat it.

Foods to consider during emergencies

Canned Food Items

● Meals: stew, chowder, chili, ravioli, spaghetti, chow mien.

● Fruits: natural juices, not in heavy syrup are advisable.

● Protein: packed in water are advisable.

● Vegetables: beans, peas, corn, carrots, tomatoes (whole, purees and sauce), etc.

Dehydrated items

● Pasta like spaghetti, macaroni and cheese, lasagna.

● Soups and soup mixes.

Staples

● Flour, sugar, cocoa, cornmeal, powdered milk.

● Salt, pepper, seasonings and spices.

● Rice, uncooked cereals.

● Breakfast cereals.

● Vinegar, baking soda.

● Cooking oil.

● Crackers.

● Vitamins.

● Instant beverages like tea, hot chocolate, cider and coffee.

● Condiments.

● Special diet foods for the elderly, infants, diabetics and those with allergies.

● Foods, which are high energy like peanut butter.

● Comfort foods like candies, cookies, hard candies and nuts.

● Simple medical supplies like pain killers, antiseptics, band aids, allergy medicines, Anti-diarrhea medicines, etc.

Chapter 4:

How To Preserve Your Food By Canning And Various Other Methods Of Food Preservation

Ways of Preserving Your Fresh Food

There are several primary techniques on how you can preserve foods inexpensively, by freezing, canning or drying techniques. Modern-day methods of preserving food will help you can and maintain with ease. After understanding the simple and necessary procedures of methods in preserving food, you then need to concentrate on preparing the recipes. By following these suggested ways of preserving your foods, you can surely have money back to your pocket.

Canning

First, we have canning; this is a process in which you are going to apply heat in the food sealed in a jar. In this manner, you are destroying any organism that may cause food spoilage. Usage of proper techniques in canning will stop the spoilage, this happens by just heating the food for a particular period; killing all the unwanted organism. During the process of canning, air is driven out from the jar and a vacuum is formed during the cooling and sealing process.

You might be wondering how to can your food; well, you don’t have to search the web anymore because we will teach you simple and easy steps on how to can your foods at home.

Water-bath canning: A technique that is also referred to as hot water canning, this method uses a boiling water in a large kettle. Jars that are full are being fully submerged into the water and heated to an internal temperature of 212 ˚ for a specific duration of time.

Fruit juices, jellies, jams, fruits and other fruit spreads, salsas tomatoes with added acid, sauces, pickles and condiments, this is the ideal method to use.

How to do a water bath canning?

1. Read through recipe and instruction – Prepare the ingredients and equipment. Follow the guideline for the jar size, recipe preparation, and the processing time and of course the preserving method.

2. Quality check – Check jars, lids, and bands to ensure the functionality. Jars with irregular rims, cracks, nicks or even sharp edges may prevent sealing or worst it may lead to jar breakage. The underside lids should not be uneven or have incomplete sealing compound as this may result to unsealed jars. Make sure that the band fits your jar perfectly.

3. Washing – Wash jars, lids and bands in hot soapy water, rinse well. Then dry.

4. Place the jars in hot water, not in boiling water until it’s ready for use. To do it, you need to fill a large saucepan or a stockpot half-way with water. Ensure that the jars are fully submerged, leaving them full of hot water. You may also use dishwashers to wash and heat jars. Keep the jars hot when adding the hot food; this will prevent the jars from breaking. Leave the bands and lids in a room temperature for easy handling.

5. Prepare tested preserving recipes using fresh produce and other quality ingredients.

6. Take off the jars from the hot water using a jar lifter; make sure to empty the water inside. The jars should be filled one at a time with the prepared food, and don’t forget to leave headspace.

7. It’s advisable to remove the air bubbles. You can use either a bubble remover and a headspace tool or a rubber spatula and slide it between the jar and the food to release the trapped air. Repeat it 2 – 3 times.

8. Clean the mason jars with a damp cloth to remove any food residue. You can now proceed with applying the bands, and make sure it’s tightly sealed.

9. Put the filled jars in the canner until canner is full. Nest Lower rack with jars into the water; ensure the jars are all covered with water 1 – 2 inches.

10. Lids are to place in the water bath canners. Then bring the water to a full rolling boil.

11. Process the jars in the boiling water with the indicated processing time, when the process is complete, you can now turn the cover off and remove the canner lid. Let the jars stand in the canners for around 5 – 6 minutes to get it acclimated to the outside temperature.

12. Take away the jars from the canner and set it upright on a towel to prevent the jar from breaking that may be caused by the sudden change of the temperature. Leave the jars undisturbed for 24 hours.

13. Lastly, check the lids for seals. It should not flex u
super pizza, drip coffee maker, best weight loss plan, easy chinese food recipes, cheap bulk candy, nt 2½ cups

1 litre 35fl oz/1¾ pints 1¾ pints 1 quart

Recipe List

Mini butternut squash frittatas

Beetroot & avocado nori rolls with wasabi dipping sauce

Spiced kale crisps

Lime, sesame & coconut courgette carpaccio

Ham & mushroom potato nests with fried quail’s eggs

Baked carrot & nigella seed bhajis with raita

Quick pickled cucumber

Dukkah-crusted squash wedges

Roasted beets, plum & pecan salad

Skinny carrot fries

Courgetti fritters with tomato salsa

Butternut & harissa houmous

Vietnamese prawn spiralized rolls

Roasted squash & red onion with pistachios

Courgette ribbon salad

Smoked mackerel & horseradish on baked beetroot rostis

Courgetti with chilli, lemon, ricotta & mint

Sweet potato curly fries

Cheat’s duck, hoisin and cucumber lettuce cups

Baba ganoush & crudités

Mini butternut squash frittatas

Great for kids and adults alike. Make a batch of these at the weekend and add them to your lunchbox for a tasty snack.

TAKES 50 mins SERVES 12

• 1 tbsp olive oil, plus extra for greasing

• 1 large butternut squash (about 1.4kg) peeled, ends trimmed, halved widthways and spiralized into thin noodles

• 1 red onion, ends trimmed, peeled and spiralized into flat noodles

• 1 red chilli, finely chopped and deseeded, if you like

• 6 large eggs

• 4 sprigs thyme, leaves picked

• 100g goat’s cheese, broken into pieces

1 Heat oven to 180C/160C fan/gas 4. Lightly oil 12 holes of a muffin tin.

2 Pull apart any squash spirals that are stuck together and cut any long spirals of squash in half. Heat the oil in a frying pan over a medium heat then add the spiralized squash and red onion. Cook, stirring occasionally for 3 mins until the vegetables have softened slightly. Stir in the red chilli, fry for a further min then remove from the heat and allow to cool slightly.

3 Beat the eggs in a large jug or bowl and season with salt and a generous grind of black pepper. Stir in the butternut squash mixture along with the thyme leaves and goat’s cheese.

4 Divide the mixture between each muffin tin, making sure each hole gets an equal amount of filling, then bake in the oven for 15–18 mins or until just set. Gently lift the fritattas out of the tin with a palette or cutlery knife.

1 PER SERVING 96 kcals, fat 5g, sat fat 2g, carbs 6g, sugars 3g, fibre 1g, protein 6g, salt 0.2g

Mini butternut squash frittatas

Beetroot & avocado nori rolls with wasabi dipping sauce

The dipping sauce adds real punch to this vegan canapé, if you can’t get hold of wasabi, substitute horseradish instead.

TAKES 40 mins SERVES 15

FOR THE DIPPING SAUCE

• 1 tsp wasabi

• juice of ½ lime

• 2 tbsp dark soy sauce or tamari

• 1 tsp sesame oil

FOR THE NORI ROLLS

• 1 beetroot (about 120g) peeled, ends trimmed and spiralized into thin noodles

• 3 sheets of nori

• 1 ripe avocado, thinly sliced

• ½ cucumber, ends trimmed, cut in half widthways and spiralized into thin noodles then patted dry to absorb excess moisture

• 2 tsp toasted sesame seeds

1 Mix all of the ingredients for the dipping sauce together in a small bowl then set aside.

2 Cut the spiralized beetroot into thumb-length strips. Lay a nori sheet, shiny side down, onto a sushi rolling mat. Arrange one third of the beetroot, avocado and cucumber in lines across the bottom third of the nori sheet then sprinkle over half the sesame seeds.

3 Rolling away from yourself, lift the edge of the nori over the filling and continue folding to create a roll. When you get to the edge of the nori, dampen with a little water then continue to fold, sealing everything together into a tight roll.

4 Repeat with the remaining nori and filling. Trim the ends of the roll to neaten them then slice into 5 pieces. Serve with the wasabi dipping sauce.

PER SERVING 32 kcals, protein 1g, carbs 1g, fat 2g, sat fat 1g, fibre 1g, sugars 1g, salt 0.3g

Beetroot & avocado nori rolls with wasabi dipping sauce

Spiced kale crisps

Using this as a base recipe why not play around with different spices such as smoked paprika to flavour the kale chips.

TAKES 25 mins SERVES 4–6

• 100g chunky chopped kale, or kale leaves, tough stalks removed (weight without stalks)

• ½ tbsp olive oil

• 1 heaped tsp ras el hanout

1 Heat oven to 150C/130C fan/gas 2 and line two baking trays with baking parchment. Wash the kale and dry thoroughly. Place in a large bowl, tearing any large leaves into smaller pieces. Drizzle over the oil, then massage into the kale. Sprinkle over the ras el hanout and some sea salt, mix well, then tip onto the trays and spread out in a single layer. Bake for 18–22 mins or until crisp but still green, then leave to cool for a few mins.

PER SERVING (6) 22 kcals, fat 1g, sat fat 0g, carbs 2g, sugars 0g, fibre 0g, protein 1g, salt 0.1g

Spiced kale crisps

Lime, sesame & coconut courgette carpaccio

The freshness of this carpaccio is the ideal counterpart for a spicy dish. Try eating this with curry or sticky ribs.

TAKES 20 mins SERVES 4

• 100g frozen shelled edamame beans

• 2 tbsp sesame oil

• juice of 1 lime

• 3 courgettes, ends trimmed and spiralized into thin noodles

• 150g pack mixed radishes, cut into wedges

• 3 tbsp flaked coconut, toasted

1 Bring a small saucepan of salted water to the boil. Drop in the edamame beans and cook for 3–4 mins then using a slotted spoon plunge into a bowl of ice-cold water. Once completely cool, tip into a sieve and leave to drain.

2 Mix the sesame oil with the lime juice in a small bowl with a little sea salt. Lay the courgette ribbons on a sharing platter. Scatter over the mixed radishes and edamame beans then drizzle over the dressing and top with the toasted coconut.

PER SERVING 180 kcals, fat 14g, sat fat 7g, carbs 5g, sugars 4g, fibre 5g, protein 6g, salt 0g

Lime, sesame & coconut courgette carpaccio

Ham & mushroom potato nests with fried quail’s eggs

Brunch with a difference! Bake the nests ahead of time then crack in the eggs and cook when your guests arrive.

TAKES 55 mins SERVES 12

• 10g butter, plus extra for greasing

• 200g chestnut mushrooms, sliced

• 2 garlic cloves, crushed

• 500g waxy potatoes, peeled, ends trimmed and spiralized into thin noodles

• 120g pack of ham, torn into pieces

• 125g ball mozzarella, drained and grated

• 12 quail’s eggs

1 Heat oven to 180C/160C fan/gas 4. Generously grease 12 holes of a non-stick muffin (or cupcake) tin with butter.

2 Heat the butter in a frying pan over a medium to high heat. Add the mushrooms. Fry for 4–5 mins until they begin to brown. Stir in the garlic, cook for 1 minute, then tip the mushrooms into a large bowl. Stir in the potato, ham and mozzarella. Season with salt and pepper.

3 Divide the mixture among the muffin holes and bake in the oven for 25 mins or until golden brown. Remove from the oven and run a cutlery or palette knife around the edges of the nests to make sure they are not sticking to the pan. Then use the back of a teaspoon to press down the centre of each to make an indent large enough to hold a quail egg. Crack a quail’s egg into each nest and return to the oven for 8–10 mins, until the egg white is set and the yolk runny. Cool in the tin for 1-2 mins, then carefully lift out with a palette knife.

1 PER SERVING 108 kcals, fat 4g, sat fat 2g, carbs 9g, sugars 1g, fibre 1g, protein 7g, salt 0.4g

Ham & mushroom potato nests with fried quail’s eggs

Baked carrot & nigella seed bhajis with raita

A good-for-you baked alternative to the much-loved bhaji. Serve as part of a thali.

TAKES 55 mins SERVES 12

• 100g gram (chickpea) flour

• 1 tsp ground turmeric

• 2 tsp nigella seeds

• ½ tsp ground cumin, coriander, ginger and chilli powder

• 2 large eggs

• 4 large carrots (about 400g), peeled, ends trimmed and spiralized into thin noodles

• 2 tsp vegetable oil

FOR THE RAITA

• ½ cucumber, grated

• 150g pot of natural yoghurt

• ½ small pack of mint, leaves finely chopped

1 Heat oven to 200C/180C fan/gas 6. Line one large or two medium baking trays with baking parchment.

2 Mix all the ingredients for the carrot bhajis, apart from the carrot and oil, together in a large bowl to form a thick batter. If the mixture looks a little dry add a splash of water. Stir in the sprialized carrots, cutting any large spirals in half, and season.

3 Dollop 12 spoonfuls of the mixture onto the baking tray, leaving enough space to flatten the bhajis with the back of a spoon. Drizzle over the oil and bake for 25 mins or until golden brown, flipping the bhajis halfway.

4 While the bhajis are cooking, squeeze any excess moisture from the cucumber using a tea towel then combine all the ingredients for the raita together in a small bowl, seasoning to taste. Serve alongside the baked bhajis.

1 PER SERVING 70 kcals, fat 3g, sat fat 1g, carbs 7g, sugars 2g, fibre 2g, protein 4g, salt 0.1g

Baked carrot & nigella seed bhajis with raita

Quick pickled cucumber

These pickled cucumber ribbons are delicious with any smoked fish, particularly salmon.

TAKES 30 mins SERVES 2

• 1 large cucumber, ends trimmed, cut in half widthways and spiralized into thick ribbons

• 1 tsp flaky sea salt

• 1 tbsp white wine vinegar

• 1 tbsp caster sugar

• ½ tsp coriander seeds

• a small handful of dill, leaves picked

1 Toss the cucumber ribbons with the salt in a colander. Leave for 15 mins then squeeze out any excess moisture with your hands and pat the ribbons dry with a tea towel.

2 Mix the other ingredients together in a small bowl then stir in the cucumber.

PER SERVING 70 kcals, fat 1g, sat fat 0g, carbs 12g, sugars 12g, fibre 2g, protein 2g, salt 2.5g

Quick pickled cucumber

Dukkah-crusted squash wedges

Wedges get a Middle Eastern twist, roasted with home made-dukkah.

TAKES 45 mins SERVES 4

• 50g blanched hazelnuts

• 1 tbsp coriander seeds

• 2 tbsp sesame seeds

• 1 tbsp ground cumin

• 1 large butternut squash, peeled, seeds removed and sliced into wedges

• 1 tbsp olive oil

1 Heat oven to 200C/180C fan/gas 6. Toast the hazelnuts in a frying pan over a medium heat until golden. Add the coriander and sesame seeds, and toast for 1 min more. Set aside and leave to cool, then add the ground cumin and bash together using a pestle and mortar.

2 Toss the butternut squash wedges with the oil in a large bowl, then mix in the dukkah coating. Spread in a single layer on a baking tray and cook for 30–40 mins, turning halfway through, until tender.

PER SERVING 282 kcals, fat 14g, sat fat 1g, carbs 28g, sugars 15g, fibre 9g, protein 7g, salt 0.1g

Dukkah-crusted squash wedges

Roasted beets, plum & pecan salad

The earthiness of beetroot complements the sweet yet tart plums and toasted nuts in this side salad. Pair with lamb for an autumnal feast.

TAKES 30 mins SERVES 3-4 as a side

• 4 large raw beetroot (about 500g), peeled, ends trimmed and spiralized into thick noodles

• 1 tbsp olive oil

• 4 ripe plums (about 200g), cut into wedges

• 60g pecans, toasted and roughly chopped

• 1 small pack mint, leaves picked, some reserved for garnish

FOR THE DRESSING

• 1½ tbsp extra virgin olive oil

• ½ tbsp red wine vinegar

• ½ tbsp pomegranate molasses

1 Heat oven to 200C/180C fan/gas 6. Toss the spiralized beetroot in the olive oil and some seasoning in a roasting tin then spread out into an even layer. Roast for 15 mins until tender.

2 While the beetroot is roasting, combine the dressing ingredients together in a jug with a little seasoning.

3 To assemble the salad, toss the rest of the ingredients in the roasting tin with the cooked beetroot and dressing. Serve on a sharing platter, garnished with a few reserved mint leaves.

PER SERVING 246 kcals, fat 18g, sat fat 2g, carbs 14g, sugars 13g, fibre 6g, protein 4g, salt 0.2g

Roasted beets, plum & pecan salad

Skinny carrot fries

Tossed in tarragon, these skinny fries are a chip-lover’s healthy alternative.

TAKES 55 mins SERVES 2

• 500g carrots, cut into thick ‘fries’

• 1 tbsp cornflour

• 1 tbsp vegetable oil

• 1 tsp tarragon, finely chopped

1 Heat oven to 200C/180C fan/gas 6. Toss the carrots in the cornflour, oil and a little black pepper. Spread in a single layer on a baking tray lined with parchment, and bake for 40–45 mins, turning halfway. Mix a little salt with the tarragon and toss through the cooked fries.

PER SERVING 164 kcals, fat 6g, sat fat 1g, carbs 25g, sugars 18g, fibre 8g, protein 2g, salt 0.4g

Skinny carrot fries

Courgetti fritters with tomato salsa

Swap chips and dips for these cumin-spiced fritters and zesty tomato salsa.

TAKES 35 mins SERVES 6

FOR THE SALSA

• 300g pack of room-temperature, ripe vine cherry tomatoes, chopped

• 1 small pack of coriander, leaves and stalks chopped, (save stalks for the fritters)

• zest and juice of 1 lime (save zest for the fritters)

• 1 green chilli, finely chopped, deseeded, if you like

• 1 garlic clove, crushed

• 2 tbsp extra virgin olive oil

FOR THE FRITTERS

• 3 courgettes (about 500g), ends trimmed and spiralized into thin noodles

• 3 spring onions, thinly sliced

• 1 tsp ground cumin

• 100g self-raising flour

• 1 large egg, beaten

• 2 tbsp olive oil, for frying

1 Combine all the salsa ingredients together in a bowl and season with salt and pepper then set aside to let the flavour develop.

2 In a separate large bowl, mix together the spiralized courgette, coriander stalks, lime zest, cumin and flour (you may need to cut some of the longer courgetti in half). Stir in the beaten egg and season with salt and black pepper.

3 Working in 2 batches, heat half the oil in a non-stick frying pan over a medium heat. Shape the fritters with your hand then fry for 2–3 mins on each side until golden. Serve warm with the tomato salsa.

PER SERVING 168 kcals, fat 9g, sat fat 1g, carbs 16g, sugars 3g, fibre 3g, protein 5g, salt 0.2g

Courgetti fritters with tomato salsa

Butternut & harissa houmous

Houmous but not as you know it. Roasted squash, garlic and harissa give this dip a colourful twist.

TAKES 55 mins SERVES 6

• ½ butternut squash (about 400g), peeled and cut into chunks

• 3 garlic cloves, unpeeled

• 2 tbsp olive oil

• 3 tbsp tahini paste

• 1 tbsp harissa, plus a little extra for drizzling

• 400g can chickpeas, drained and rinsed

1 Heat oven to 200C/180C fan/gas 6. Put the butternut squash and garlic cloves in a roasting tin, season well and add 100ml water. Cover the tin with foil and bake for 45 mins, until the squash is really tender. Leave to cool.

2 Tip the squash into a food processor with any juices from the tin. Add the garlic cloves, squeezed out of their skins. Add the remaining ingredients, season with salt and blend to a paste.

3 Scrape the houmous into a bowl. Drizzle with extra harissa before serving.

PER SERVING 155 kcals, fat 9g, sat fat 1g, carbs 13g, sugars 3g, fibre 3g, protein 4g, salt 0.4g

Butternut & harissa houmous

Vietnamese prawn spiralized rolls

Spiralized carrot and courgette add colour and crunch to Vietnamese rolls.

TAKES 40 mins SERVES 12

FOR THE DIPPING SAUCE

• juice of ½ lime

• 2 tbsp rice wine vinegar

• 1 tbsp palm sugar

• 3 tbsp fish sauce

• 1 red birds eye chilli, finely chopped (optional)

FOR THE ROLLS

• 6 rice paper wrappers

• ½ small pack mint, leaves picked

• ½ small pack coriander, leaves picked

• 12 large king prawns (about 100g)

• 1 large carrot (about 130g), ends trimmed and spiralized into thin noodles

• 1 courgette, ends trimmed and spiralized into thin noodles

1 Mix all the ingredients for the dipping sauce along with 50ml water in a bowl and set aside to allow the sugar to dissolve and flavour to infuse.

2 To assemble the rolls, fill a wide bowl with warm water and grab a clean damp tea towel to work on. Dip a rice paper wrapper into the water for a few seconds until it softens then carefully place onto the tea towel.

3 Put a few mint and coriander leaves in the centre of the wrapper then top with two prawns and a small handful of the spiralized veg, which may need to be cut up if the spirals are too long.

4 Fold the sides of the wrapper into the centre, over the filling, then fold in the edges, so that the filling is completely encased, then tightly roll. Repeat until all of the wrappers and filling have been used. To serve, slice on a diagonal and eat with the dipping sauce.

PER SERVING 41 kcals, fat 0.3g, sat fat 0.1g, carbs 7g, sugars 2g, fibre 1g, protein 3g, salt 0.9g

Vietnamese prawn spiralized rolls

Roasted squash & red onion with pistachios

Showcase butternut squash with this vibrant vegan side. Works well as part of a mezze.

TAKES 40 mins SERVES 4

• 1 lar

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