1) To make a fast and easy chocolate dressing, throw some pieces of pure chocolate into hot vanilla cream, add some corn flour and mix until it dissolves. Then, let it cool a bit. Ready to use!
2) You can almost always substitute milk cream with light evaporated (tin) milk. This way you will have the same rich taste but with less fat and calories.
3) If the milk cream has become too watery correct it by adding 2 spoonfuls of evaporated (tin) milk and hitting it again in the mixer.
1) Your shells are really fresh if they can close tight themselves. Crabs and lobsters are not fresh if they are internally dissolved. You can ascertain this if you shake them gently.
2) A fresh and healthy lobster has its tail turned inside. A fresh crab must be in a container full of salt and ice.
3) A unique tip now. Spread many thick salt grains in a Pyrex bowl. Take a cleaned average (about 1/2 to 1 kilo) fish, put some aromatic herbs or spices in its stomach and put it on the salt grains. Cover it completely with thick salt grains and cook it in the oven for 45 mins. Then take it out, break the salt crust and put some oil and lemon on it. You will be astonished by its taste.
1) To give a special taste to your boiled vegetables add some julienne, crispy bacon the moment you serve them.
2) Your cauliflower will remain white if you add a lemon slice in the water when you boil it. Also, adding some milk will absorb its heavy taste.
3) If you cover your fresh fruit salad with lemon slices the apples and bananas won’t turn dark. Take out the lemon just before serving it.
Dry beans giahni (in the casserole)
3/4 kilo (1.65 pound) of large white beans – 2 cups of olive oil – 2-3 julienne onions
3-4 ripe tomatoes, 1 small spoonful of tomato paste – some julienne parsley, salt and pepper
– soak the beans for 12 hours. Then, wash them out, strain them, half-boil them in salty water for about 45 mins and then strain them. Meanwhile, brown the onion and the parsley in olive oil. Then, add the beans and stir them with a wooden scoop until they brown a bit, too. Then, add the tomatoes (minced), the tomato paste (thinned in water), 2 cups of hot water, the rest olive oil, salt and pepper. When they start boiling, lower the fire and let them boil slowly until they are ready in their oil. If necessary, add some hot water during the process.
1) For perfectly cooked, granular rice, you should: a) leave it in lukewarm water together with salt for 10-15 mins. b) rinse it with plenty of cold water. c) fry it with a bit of butter so that it becomes harder before you add water. d) in the boiling water, add a spoonful of vinegar or lemon.
2) Always count rice by volume (e.g. a glass of rice) and not by weight. Multiply its volume 2.5 times and you will find the exact amount of water it will need to cook perfectly.
3) Give an exotic air to your pilaf adding a handful of fraying coconut in the boiling water.
1) If your jam has become watery, re-boil it together on low fire together with a gelatin foil or a box of jelly powder for 2 mins, stirring continually. Your jam will be ready then.
2) Another way to help your jam congeal is to boil it together with a peeled apple, cut in four pieces.
3) If a thin layer of mould covers your jam, that means that you haven’t boiled it adequately. Carefully remove the mould with a knife, re-boil the jam for 10 mins and put it in another, clean jar.
8 Bread Slices (Without The Crust) – 40 Gr (0.088 Pound) Of Soft Butter – 5 Sliced Tomatoes
90 Gr (0.2 Pound) Of Sliced Ham – 1/2 Sliced, Large, Ripe Avocado – 1 Cup Of Cedar Flakes
3 Eggs – 1/3 Cup Of Sour Milk Cream – 1/3 Cup Of Milk
– Pre-Heat The Oven At 210 C (410 F). Using A Rolling Pin, Flatten The Bread Slices, Smear Soft Butter On And Cut Them All Diagonally, In Two Pieces Each. Then, Lay Them Into A Griddle, Covering Its Bottom As Well As Its Sides And Bake Them For About 10 Mins, Until They Brown. After That, Lower The Fire At 180 C (356 F) And Put The Ham, The Tomato Slices, The Avocado Slices And The Cheese Flakes Into The Griddle With The Bread. Then, Mix The Eggs, The Milk Cream And The Milk In A Bowl And Empty Them Into The Griddle, Too, Over The Rest Ingredients. Finally, Bake Them All For About 30 Mins, Until There Is Brown Crust Atop.