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Articles - Gourmet Pleasures:

In Asia, coriander is widely used, while the Europeans tend to be slightly sceptical of the lemony,
Whether grilled, fried, braised or steamed – aubergines (also called eggplants) are ideal for
Lovage smells and tastes similar to a well-known German spicy sauce developed by Julius Maggi in
Tarragon is particularly popular in French cuisine. The delicate aromatic plant gives sauce
Broccoli has a fine, slightly spicy taste, which is particularly good with lemon and butter. You

Nuts are really good for you – eaten in moderation

Scientific research demonstrates again and again: nuts, eaten in moderation, are good for your heart and circulatory system and especially for keeping your blood fats at a healthy level thanks to their high content of mono- and polyunsaturated fatty acids.

High fat content means nuts could turn rancid quickly

The other side of the coin is that the high fat content means that nuts can go rancid quickly. The fats are split under the influence of moisture, enzymes, microorganisms, oxygen and light. The products of this decomposition not only smell and taste unpleasant, they can also be bad for you and cause digestive problems.

Whole nuts keep longer

The bigger the surface area, the more vulnerable the nuts and their fats are to decomposition by environmental influences. That's why peeled, ground or chopped nuts are go rancid much faster than whole nuts. If you want to store nuts for any length of time, it's best to choose whole nuts. You can store them for several months packed in sacks or nets and kept in a cool, dark, well-ventilated place. If you've opened a package of shelled and ground nuts, it's best to keep it in the fridge in a well-sealed container. They should keep for up to four weeks.
You can usually trust your sense of taste and smell to be sure you're not eating rancid nuts. Throw away any nuts that smell musty or look yellowish or too dark.

 

Source: Eva Neumann, www.aid.de

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