Nicer Dicer Australia Based Products - Where Cutting Veggies Made Easy

Are you tired of using kitchen knives and all the hassles included in using them? Have you cried a lot in chopping onions? Well, Nicer Dicer Australia based products is the answer to your entire kitchen dilemma. With the use of this product, cutting veggies has been made easy. Stop imagining yourself cooking four course meals in few minutes and start making them possible today.

This all in one and one for all vegetable cutter slicer includes blades such as:

1 hinged cutting cover and base in which you can just snap on to the container. It also has push button for easy cleaning.2 storage containers with snap on lid included in the package 2 storage containers. It allows you to reposition your dicer to the other to chop more food when needed.1 wedge and quarter blade inserted on it. It can be used to cut potatoes, apples, tomatoes, etc.1 small blade inserted on it to cut food to small and medium sized cubes.1 large blade insert is effective for cutting large cubes. Good for cheese, carrots and other vegetables that needs large cube slices.1 cutting stamp to cut large tomatoes, potatoes, etc.1 blade cover can be used to cover one side of the blade for the safety of the users.1 dual-action swivel peeler helps you save time in peeling off vegetables.1 mandolin slicer set as fruit and vegetable cutter perfectly with good accuracy speed. It keeps your fingers safe from the blades and blades can be covered with it.1 grater attachment perfect in grating cheese directly to its container to avoid mess and comes with a protective sleeve.

The razor blades of this Nicer Dicer Australia based products mentioned above are sharpened using laser and made from stainless steel so it will never turn dull.

If you are longing for chopper food products that can save your time and money, worry no more for this product is so revolutionary that it allows you to enjoy cutting vegetables rather than get frustrated in doing it. Many of us are disgusted when it comes to chopping, cutting and peeling vegetables but with this product, a simple press can cut vegetables to your desired cut. You can now chop onions without having that strong smell in your fingers and tears running down in your eyes. Everything has been made easy.

Don't settle yourself with knives which are not safe to use and cause a messy kitchen after peeling off and cutting those fruits and vegetables. This is the only product wherein you can chop fruits or vegetables into many slices in just one second. This is the fastest and most reliable kitchen companion you can ever have in your house. It is fast and very convenient to use because it was perfectly made for your kitchen need. If you want to make the most out of your kitchen, maybe you should try this, a Nicer Dicer Australia based product in your home and experience its outstanding benefits.

Nicer Dicer Australia can now be purchased online at Starmax.com.au. Check out discounts and good deals available on the website. Rate this Article

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Charlot Fernandez has published 10 articles. Article submitted on May 06, 2013. Word count: 491

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Online Food Ordering System and its Future in Pakistan (Maham Mohsin)

In this era of globalization, where everything is turning digital, e marketing and e commerce has revolutionized the concept of business. The trend of online shopping has made life much easier for shopaholics or specially working class.

I always wonder we have online shopping for shopaholics then why not something for food lovers? While surfing through internet, I was amazed to see that finally we do have online food ordering facility in Pakistan as well especially in Lahore. A web based online food ordering portal has been developed to facilitate the food lovers. The concept of this portal is very simple and unique. The online food ordering company is providing a bridge between food providers and food lovers, they have a list of numerous restaurants registered on their portal which are divided on the basis of their delivery area. Once a user visited their website he registered on the website, log in to place an order online, select his residential area and city to see the list of restaurants delivering in his area. After this one time registration process there are only few simple steps to order food online.

Search restaurant, order food, checkout and get your order delivered at your door step in just few clicks. Isn't it easy and quick? This online food ordering system not only providing a medium to order food online but they are also providing us a platform where we can see multiple restaurants and their complete menus at one place. Choosing food has never been so easy before. You can see detailed menu, food description, serving quantity, food images and what not, this online food ordering website is a complete food guide for food lovers. They not only food for home deliveries but also book their table in advance for their favorite restaurants and always order their take away in advance as well.

In recent times Foodclub.pk has been emerged as a good addition in this online food system, it strengthen its roots in Lahore in past few months , they have more than 50 restaurants from different areas of Lahore delivering food to home or office. Consumers simply visit their website www.foodclub.pk and search their favorite restaurant in their area to order food online in just few clicks.

Some of the significant names of restaurant on their panel include Copper Kettle famous for its steaks, sandwiches, burgers, and continental and sea food variety. Lahore Chatkhara is another versatile addition on their panel offering wide range chatpatay tongue tinglers such dahi bhalay, chat and pani puris. Al Nakhal house of Arabian food is another great option for food lovers, similarly Zakir tikka is a real treat for desi food and B B Q lovers. For fast food lovers Pizza Milano, Domeno Hut, Smart Chicks, AFC, KB Burgers, Fri Chicks, Pizza Wonder, Pizza Place and list goes on. Biryani Express is one of the top priority restaurants for biryani lovers in Lahore, for pasta, thai and Italian food lovers Caf? Costa and Alley Cuisine have no match. In 10 city lounge is another unique addition on Foodclub.pk panel. There are many such restaurants on FoodClub.pk to satisfy the food cravings of every food lover.

In short this online food ordering system is not less than a blessing for food lovers who get a variety of menus, mouthwatering pictures and quick and fastest delivery services at one single and portable medium. We should encourage this trend in Pakistan as our future Is totally dependent of e commerce and digital devices.

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Appetizers That Will Make Them Beg For The Recipes

The Internet is replete with umpteen fashionable appetizer recipes. Not all of them are easy to make. Yet, while throwing a buffet lunch for your friends you cannot but think of easy appetizers: appetizers that will make your guests drool for the main course. In this article let's discuss about certain things that you should keep in mind while planning for your appetizers and we will also share with you some cool appetizer recipes.

Every party has a theme. Your menu becomes truly fashionable when your theme gets reflected into your appetizers. For instance, wouldn't it be trendy if you choose Mexican appetizers for a carnival-type gathering or Caribbean-style appetizers for a tropical party? After you have decided upon your appetizer recipes, you should be ready to experiment a bit. This will add a touch of uniqueness to your easy appetizers. You should not ignore the accompaniments of your appetizers either. For example, in a wine tasting party, you should serve appetizers that compliment your wine. Again, if you have arranged a heavy main course, your appetizers shouldn't be too heavy and shouldn't use ingredients from your main course either. Before I share with you some cool appetizer recipes, let's look at the classifications under which appetizers fall. The first classification is easy appetizers - appetizers that are easy to make and are not much complicated from the standpoint of ingredients.

The second category is healthy appetizers. These appetizers highlight the health factor (mostly comprising of veggie ingredients). The third category is cheap appetizers, appetizers that appeal to people who can't afford to buy costly ingredients.

The last category is choicest appetizers - appetizers that are fashionable, not too difficult to make, yet appeal to guests near and afar. They might be a bit costly to make but the taste is really awesome! Now let us share some cool, fashionable appetizer recipes.

Let's begin with All Natural Tahini Chocolate Shake. This appetizer is rich in protein and energy though without any added sugar.

You will need frozen banana; 2 tbsp (30 mL) good quality tahini; 3/4 cup (175 mL) water; 1 tsp (5 mL) vanilla; and 1 tbsp (15 mL) cocoa powder. Now place all these ingredients in blender, blend well, and serve immediately.

Next, let's learn how to make Apple and Swiss Pizza.

You will need: 3 tbsp (45 mL) pizza sauce; 5 tbsp (75 mL) apple sauce; Salt and freshly ground pepper; 1-16" pizza crust (40 cm), pre-baked; 1 small red onion, minced; 1/2 lb (225 g) Canadian Swiss cheese, grated; 2 tbsp (30 mL) fresh chopped parsley; 2 tbsp (30 mL) olive oil; 2 tsp (10 mL) cider vinegar; 1 apple, diced; and 2 cups (500 mL) baby spinach cut into strips. First combine pizza sauce with apple sauce and season them. Next, spread out the pizza crust and use the minced onion for garnishing. Mix parsley with cheese and sprinkle the mix over pizza. Bake the pizza on the middle oven rack for about 5-7 minutes until the cheese turns golden. You may serve immediately or let it cool for a while before serving. Cutting into bite-sized pieces is a good idea. You add color and flavor to this appetizer by the following step. Mix olive oil and vinegar. Add apples and spinach, season them and toss well. Spread this yummy paste atop chilled pizza pieces or as a side dish for dipping.

The last of our fashionable appetizer recipes today is Baked Egg Rolls.

You will need 1 lb (454 g) lean ground pork; 3 green onions, minced; 2 minced cloves of garlic; 1 carrot, grated; 1/2 cup (125 mL) chopped water chestnuts; 2 tbsp (30 mL) soy sauce; 1 tbsp (15 mL) cornstarch; 1 tsp (5 mL) sesame oil; 1/2 tsp (2 mL) pepper; 12 large (5 1/2 inch/13 cm) egg roll wrappers; and 1 tsp (5 mL) vegetable oil. In non-sticky cookware, cook pork over medium heat until no longer pink for about 5 minutes. Now drain off the fat. Add onions, garlic, carrot and water chestnuts. Cook further over medium heat for about 3 minutes. Take a small bowl and whisk together soy sauce, cornstarch, 1 tbsp water, sesame oil, and pepper. Pour the mix into a pan and toss well. Let the mix cool down a bit. Now you need to prepare the rolls. Make 1 roll at a time. Place wrapper, brush it with water, and put the pork-mixture leaving about ½ inch (1 cm) border on all sides. Roll the wrapper and pinch ends to seal. Brush the wrap with oil and bake in oven at a temperature of 375? F (190? C) for 20 minutes until the roll turns golden and crisp. To add extra zing to your rolls, serve them with plum sauce and salad.

These appetizers are something that will truly be memorable. Use these recipes and enjoy them and fee free to come and visit us for more appetizers, or dinner recipes at uFOODz.com

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Bhawanee Singh’s Madhra | Himachal Pradesh Cuisine | Jain Recipe | Gluten Free | Shravan Special

 

Hi All!!

I love watching cookery shows, I can spend hours watching them if I have free time in hand. I love watching Jamie Oliver, Nigella Lawson, Rachael Ray..and the list goes on. Each and every cook has their favorite ingredient, own way of presentation, food styling and I learn a lot from their expertise and knowledge. I pick up so many handy tips. Out of the so many recipes that I must have watched, some get inscribed in my brain and two preparations which had left an impression on me were from NDTV good times, from the state of Himachal Pradesh…The name of the dishes and their location had got imprinted in my brain. I clearly remembered they were was called Madra and  Babroo , both were the preparations from Himachal Pradesh. The Madra/ Madhra is  a recipe famous in Chamba.

If you live in Delhi and you have not visited Ambience mall in Gurgaon, do visit. There’s a Reliance Time Out store there and I loved their collection of books. They even had books which are rarely seen in the market. Other than the  books which are famous world wide, I love reading books which are based on a local cuisine. These books give you an insight to what the cuisine is about and the intricacies and variety of the recipes in the cuisine.

One such book that I loved reading was Bhawanee Singh’s Classic Recipes From Himachal Pradesh, I loved reading the book and the recipes in it. Most of them I had never heard or tasted. For me it was a completely new cuisine and I realized the richness of the recipes while reading them. While turning the pages, my eyes hit on the title which said Madra and immediately the name rang bells in my head. I was now even more curious to read the recipe. I had a faint memory that the dish I had seen on TV had raisins and dry fruits in it but this particular recipe had none, nevertheless, I found the recipe and book interesting but I did not buy the book that time. Finally, just before we left Delhi for good, I bought this book fearing that I won’t get it in the new city and I’m glad that I bought it, as the book is very rarely seen these days..

I decided to try the Madra recipe from the book as the author has lived in Chamba and the recipe is from that region. I read the recipe thoroughly  and soaked the required quantity of Kidney beans overnight, also made yogurt in large quantity. This  is a ginger, garlic and onion free recipe, so even the Jain’s can enjoy and boy..it’s a rich recipe too..laden with clarified butter. The sourness comes from the large quantity of yogurt used in the recipe.

While reading the recipe I also realized that it had no chilies in it, but I could not imagine my curry without the chilies so I did that change and added chili powder. There are recipes which use dry fruits and raisins but I’ve avoided them since this particular recipe didn’t ask for. The madra can be made using the chickpeas/ kidney beans/ black eyed beans but I’ve used kidney beans.

This is a tricky preparation as it needs cooking of the yogurt and if that curdles, the entire dish gets spoilt. So, one needs to be extremely careful while making this dish. When the dish was cooked and I tasted it, I wasn’t too happy as I had not added the chili powder till then and I found it low on salt too. After adding a little more salt to the curry, I liked it to an extent and thought Oh! So much of hard work for not so wow dish, but  I was wrong here, after a few hours when I tasted the curry again, it was great and it tasted awesome the next day. I felt good that the hard work paid off.. The kid loved it so much that he took it in his lunch box too and thought of sharing with his Jain friends in school.

Soaking Time: Overnight | Preparation Time: 10mins | Cooking Time: 1hr30mins | Serves:4-6 | Difficulty Level: Needs Skill

Ingredients

250gms Red kidney beans ( rajmah, I used the small Kashmiri variety)

1tsp turmeric powder

1kg fresh yogurt (this comes to about 750ml milk used to make yogurt), do not use the sour yogurt

1-1/2cups ghee/ clarified butter ( the original recipe asks for 2-1/4 cups)

2sticks dalchini/ cinnamon of 2”each

1/2tsp fenugreek/ methi seeds powdered ( I fried and powdered it)

5-6 green cardamom

4-5 black cardamom

1tsp garam masala

4-5 cloves/ loung

salt to taste

3tsp red chili powder (the original recipe does not use it)

Method

Pressure cook the beans with salt till tender. Drain the water.

Whisk the yogurt till smooth.

Heat a thick bottom pan and melt the ghee, add all whole spices and let them crackle (I read some recipes of Madra online, suggesting use of Mustard Oil).

Remove from flame and add turmeric, followed by addition of smooth yogurt.

Put the pan back on fire, keep on medium flame and continuously stir till the yogurt comes to a boil, this prevents curdling of the yogurt. Even if you feel that the yogurt is curdling, keep stirring, it turns out fine at the end. Else you can add 2tsp rice flour dissolved in water to the yogurt, this prevents curdling ( I did not add any rice flour).

Once the yogurt starts boiling, keep scraping the bottom and sides. One can add a tablespoon of water at intervals to prevent scathing. In about 40mins the yogurt thickens, the color changes to brown and the ghee separates. At this point add salt and chili powder. Mix.

Tip in the kidney beans and mix thoroughly. Also add the fenugreek powder. Pour a little warm water and keep the pan on low heat till the water evaporates.

Before taking the pan off stove, mix in the garam masala and cover with a lid.

Before serving, heat a tablespoon ghee and add a pinch of chili powder and pour immediately on the curry (This was my contribution to the curry).

Serve hot with rice or paratha.

Sending it to my event ‘Only’- Cooking From Cookbooks guest hosted by Gauri.

Tips

1. This recipe needs skill as it’s a yogurt based gravy and needs continuous stirring through the cooking.
2. It is advisable to add salt after the yogurt has boiled without curdling as salt can cause curdling.
3. As it’s a curd based gravy, it needs more salt to taste.
4. Adding rice flour to the curds, prevents curdling and also thickens the curry.
5. This recipe asks for more ghee but I’ve reduced the ghee quantity.
6. Addition of chili powder was my choice which can be completely skipped.

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Making Frothy Milkshakes

The drink is also known as thick shake or frappe. Some of the restaurants make milkshakes in automatic machines that freeze the shake and serve a premade one consisting of a flavored agent, milk and a thickening agent. But some fast food shops still use the traditional method and offer milkshakes that are made by blending soft-serve ice cream with syrups.

Recipes for preparing milkshakes

Jell-O Milkshake

Ingredients:

Milk - c Jell-O - 1 package of any flavour Vanilla ice cream - 1 pint, softened

Preparation: Place the ice cream and milk in a blender. Add jell-o and blend it for 30 seconds. Your mouth watery shake is ready to be served.

Eggnog Shake

Ingredients:

Eggnog - c Vanilla - 1/4 tsp Vanilla ice cream - 1 scoop Nutmeg

Preparation: Combine the first three ingredients in a blender and mix till it turns frothy. Sprinkle some nutmeg over it.

Cheery Chocolate Milkshake

Ingredients:

Frozen yogurt or vanilla ice cream - 4 spoonsCold milk - 3/4 cChocolate syrup - 1/4 cMaraschino cherries - 3, stems removedAdditional cherry and whipped topping

Preparation: In a blender, place chocolate syrup, milk, ice cream and cherries. Blend it till it becomes smooth. Garnish with cherry and whipped topping.

Vanilla Milkshake

Ingredients:

Vanilla ice cream - 3 spoonsMilk - 1 1/2 cVanilla extract - spoonSugar - 2 tsp

Preparation: Combine milk, ice cream, sugar and vanilla in a blender. Blend it till it turns smooth.

Peanut Butter Chocolate Milkshake

Ingredients:

Peanut butter - c Chocolate syrup - 1/4 c Milk - 1/4 c Ice cubes - 12

Preparation: Combine chocolate syrup, peanut butter, ice cubes and milk in a blender and blend it till smooth.

Jelly and Peanut Butter Milkshake

Ingredients:

Peanut butter - spoon Jam or jelly - 2 spoons (strawberry, grape or raspberry) Milk - 1/2 c Vanilla ice cream - c

Preparation: Combine jelly and peanut butter well and place it in blender. Add ice cream and milk. Then blend it till it becomes smooth.

Whoppers Malt Shake

Ingredients:

Frozen yogurt or vanilla ice cream - 3 spoons Cold milk - 1/3 c Chocolate malt syrup - 3 spoons Whipped cream topping

Preparation: In a blender, place milk, ice cream and chocolate malt syrup. Blend it till it turns smooth. Garnish it with cherry and whipped topping.

Chocolate Shake

Ingredients:

Vanilla or chocolate ice cream - c Whole milk - 1/2 c Chocolate syrup - 4 spoons

Preparation: In the canister of blender, put all the ingredients and blend them till it turns smooth.

Chunky Milkshake

Ingredients:

Vanilla ice cream - 3 spoons Chocolate chips - 2 spoons Banana - 1/2 Instant coffee - spoon Chocolate syrup - 2 spoons Milk - c Vanilla - 1 tsp

Preparation: For one minute, blend everything on medium speed.

If you want to learn more interesting recipes, such as those for milkshake , you can visit Femina website and enjoy the great variety.

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SCOT bassin d'Arcachon

Suite à l’approbation du 24 Juin 2013, le SCoT est intégralement consultable à cette adresse: http://www.sybarval.fr/-Le-SCOT-approuve-.html

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Chinese Influence On South-East Asian Cuisine

South East Asia measures nearly two million square miles across, holds a population of over 600 million people and includes 10 different countries. Yet if you look at the noodle soups of Vietnam or the fried rice found in Singapore, there's one thing that these cuisines all share - influences from Chinese culture, something that chefs at School of Wok make it their job to know a lot about.

This influence of Chinese culture in no way means that each country and region does not possess it's own unique traditions and flavors with their own cuisine, but it's undeniable that you can see elements of Chinese flavors and techniques wherever you look.

Woks, which originated from the Canton region of China, are the most common and versatile of the cooking utensils used across SE Asia, in which foods can be stir-fried, steamed, deep-fried, braised or even smoked. In fact, the Chinese are said that have brought their stir-frying methods to the rest of the continent as merchants traveled across the region for thousands of years.

As for the food of SE Asia, rice and noodles, now fundamental ingredients across the region, were originally Chinese foods that later found their way into kitchens further south. These ingredients are now considered to be staples across the whole region, and take their place among national dishes of many SE Asian countries - such as Vietnam (Pho), Thailand (Pad Thai) and Malaysia (Nasi Lemak).

Furthermore, the cuisines of the South East would be completely different without soy sauce, which was invented in China sometime between the third and fifth centuries. The influence of Chinese culture on the rest of SE Asia can be plainly seen through the use of this indispensable condiment with the majority of meals using it in one way or another.

More recently as example of Chinese influence, dim sum, unarguably a Chinese invention, has spread across the continent with steamed buns and boiled dumplings being served across the region, updated with each country's individual twist.

Living in a multicultural city like London more and more the food industry has an obligation to represent cultures from a variety of different influences. School of Wok, a recreational cookery school in Covent Garden, has made it's mission to represent a variety of Asian cuisines and heritage. As well as a number of Chinese cookery courses and Dim Sum courses, School of Wok teaches a host of different cuisines from across South East Asia, highlighting each countries key ingredients and unique flavors. Whether it's Thai cooking classes, tips about Thai food or think Malaysian cooking lessons, School of Wok specializes in a variety of Asian cuisines, cooking techniques and cultures.

Schoolofwok, a leading cookery school in London, offers a variety of Chinese Cookery Courses. We also provide chef Courses and Cookery Classes London. If you want to join cooking classes you can directly visit our site: http://www.schoolofwok.co.uk/

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