Cooking Age http://CookingAge.com Cooking Recipes, Instructions, Guide, Light Recipes, Southern, Foods and lots more tips and updates en-us Copyright 2007, Cooking Age team. 240 Dushbara - Dumpling soup http://CookingAge.com/article.asp?articleid=96538 Wed, 8 Sep 2010 13:22 GMT http://CookingAge.com/article.asp?articleid=96538 Dushbara - Dumpling soupDushbara are very small dumplings served in broth. They are a classic Azerbaijani dish, especially popular in Baku and the surrounding region.
Ingredients
For the broth
lamb bones
water
a few saffron threads soaked for at least 30 minutes in warm water (optional)
salt, to taste
For the filling
200 g/8 oz minced lamb (or 100 g/4 oz minced lamb and 100 g/4 oz minced beef)
1 medium-sized onion
1/2 tspn turmeric
salt & pepper
For the dough
500 g/1lb 4 oz wheat flour
1 egg
1 glass water
To serve
dried mint or fresh coriander
grape vinegar
crushed garlic.

]]> Match makers: beer and Mediterranean food http://CookingAge.com/article.asp?articleid=96407 Tue, 7 Sep 2010 10:51 GMT http://CookingAge.com/article.asp?articleid=96407 Match makers: beer and Mediterranean foodIn this month’s focus on how to drive drink sales around food, Jo Bruce looks at ideas for wines and beers to match with Mediterranean food.There are many ways in which wines and beers can be paired with Mediterranean cuisine.

Below, we have picked a handful of experts to recommend some magical matches.

Fiona Sims, wine writer, advises: “Look to punchy New Zealand Sauvignon Blancs, and to northern Italy’s more flavourful whites. Young, robust reds that France turns out by the bucket-load are also a perfect match for Med dishes.

]]> Your Superbowl Menu http://CookingAge.com/article.asp?articleid=96219 Mon, 6 Sep 2010 06:41 GMT http://CookingAge.com/article.asp?articleid=96219 If you're like me then you are probably pretty excited about the Superbowl this Sunday. Who cares if you don't root for either team? This isn't about the football people, it's about the chance to go to a big gathering with a big TV. It's about all the great commercials. Most importantly, the Superbowl is about consuming mass quantities of delicious and completely unhealthy food without feeling any guilt. So the burning question for this weekend is: what will you be eating during the Superbowl? This humble blogger would like to offer up a couple of truly artery-clogging dishes that offer up culinary Superbowl bliss no matter what you think of the Cardinals or Steelers.

Your Superbowl Menu

1. The Bacon Explosion aka the Meat Missile. If you like bacon and you like sausage, then you'll love this sausage wrapped in bacon and barbeque seasoning.2. The Snack Food Stadium. If watching real football players and real fans in a real stadium isn't stimulating enough for you, then you might enjoy a stadium which, along with its players and fans, is made entirely out of snack foods. Total nutritional value. TOTAL CALORIES: 24,375 TOTAL GRAMS OF FAT: 1,285Now that's something I think everyone can cheer for!

]]> Cooking tips: How to make breakfast toast more interesting http://CookingAge.com/article.asp?articleid=96135 Sun, 5 Sep 2010 17:51 GMT http://CookingAge.com/article.asp?articleid=96135 Toast is a pretty good breakfast, especially if the bread is wholemeal.  It is fast, easy and provides lots of slow release carbohydrates that should help keep energy levels up all morning.  If you are getting a bit bored of having plain toast with jam (jelly) or marmite every single day then liven it up a little.  Toast is essentially a blank canvas for all kinds of exciting toppings so you might as well experiment.Mock pizzas

This is a healthy and tasty way to start the day.  Put as many slices of bread as you plan to eat under the grill and toast one side.  Baguettes work best but any will do.  Then spread the other with a mixture of tomato puree, garlic, oregano, and olive oil.  Add some sliced peppers and/or onions with a little grated cheese and grill until the cheese has melted.

]]> France's halal meat - is it the real thing? http://CookingAge.com/article.asp?articleid=96018 Sat, 4 Sep 2010 15:44 GMT http://CookingAge.com/article.asp?articleid=96018 This week the fast food chain Quick - the number two burger chain in France after McDonald's - announced that 22 of its outlets would serve halal meat only. It has been trying out the idea at eight restaurants for the past nine months, prompting criticism from some politicians and intellectuals concerned that the secular values of the French Republic are being betrayed.

Halal food is big business in France, and is growing fast. With the largest Muslim population in Europe at about six million, France's halal market it is already reckoned to be worth 5.5bn euros (£4.5bn) - twice the size of that for organic food. While the burgers served at Quick are genuinely halal, experts have doubts about much of what is sold elsewhere. Rachid Bakhalq, the owner of a halal supermarket in Nanterre, a suburb to the north of Paris, says the market is swamped with bogus products. He told me "80% - most of the halal products based on meat - are not halal at all.

]]> Soups to warm the soul http://CookingAge.com/article.asp?articleid=95795 Thu, 2 Sep 2010 10:34 GMT http://CookingAge.com/article.asp?articleid=95795 Soups to warm the soulIn Spotswood College's Food and Nutrition classes, Katy Power teaches her students that the key to cooking great-tasting, nutritious meals day after day is to keep it simple. In Kai with Soul, Katy and her students let you in on how easy cooking for a family can be.

The welcome scent of daffodils and freesias are a sign that spring has arrived and the sight of baby calves and lambs dotting the countryside are a reminder that farmers are flat tack with the cycle of new life and production on the farm.

Tasty and healthy food is essential to keep the body functioning to the best of its ability during these busy times and this week's colourful soups are packed with protein, vitamins, fibre and sustenance. Soup is versatile and, once made, stores well in the fridge, so that anyone in the household can quickly reheat a bowlful at any time of the day.

Both soups use seasonal vegetables that are full of flavour and quality, so they are economical to make. Both require short cooking times and are whizzed or pureed into a thick, creamy consistency.

]]> A Variety Of Free Outdoor Cooking Recipes http://CookingAge.com/article.asp?articleid=95630 Wed, 1 Sep 2010 08:58 GMT http://CookingAge.com/article.asp?articleid=95630 A Variety Of Free Outdoor Cooking Recipes: Free outdoor cooking recipes are there for everybody to enjoy and share besides providing the perfect opportunity for people to experiment and have fun while sharing jokes, recipe ideas and more by the camp-side.

While many people take up cooking as a hobby that is reserved for their spare time, others can also benefit from picking up the quick-and-easy methods of free recipes to have the confidence to participate in varied cooking events that occur on food network channels, online portals that advertise free outdoor cooking recipes besides other places.

]]> Nigel Slater's classic salade Niçoise recipe http://CookingAge.com/article.asp?articleid=94619 Mon, 9 Aug 2010 06:52 GMT http://CookingAge.com/article.asp?articleid=94619 The big late-summer salad. There are those who would add tuna to this tomato, bean and lettuce salad, but I think it complicates matters. However, there are certain additions that are pretty much essential if your salad is to be worthy of its name.

Anchovies, olives and basil are there to give the salad its sense of place. Tomatoes likewise. The type of lettuce is debatable, but it is no place for a designer variety. This is Cos or Little Gem territory. The tomatoes should be the knobbly French Marmande, some really ripe plum tomatoes if not. Long French beans are what I expect here.

]]> Recipe Salmon and ginger fishcakes http://CookingAge.com/article.asp?articleid=94384 Fri, 6 Aug 2010 07:42 GMT http://CookingAge.com/article.asp?articleid=94384

INGREDIENTS

    * 1 large sweet potato, cut into chips
    * 4 tsp olive oil
    * 2 x 140g/5oz skinless salmon fillets
    * Thumbnail-size piece ginger, grated
    * Zest 1 lime, plus wedges to serve
    * ½ bunch spring onions, finely chopped
    * 2 tbsp mayo mixed with wasabi (optional)

]]> Zucchini Rigatoni Recipe http://CookingAge.com/article.asp?articleid=94119 Mon, 2 Aug 2010 06:17 GMT http://CookingAge.com/article.asp?articleid=94119 Zucchini Rigatoni is a light pasta dish that is perfect for the warm summer months.

The zucchini, garlic, basil, onion, tomato, mushroom, and other vegetables combine to create a complex flavor mosaic. Zucchini rigatoni is an uncompromising vegetarian classic!

Ingredients:
extra virgin olive oil
salt
pepper
3 tbsp butter
1 Serrano pepper, chopped with seeds removed
3/4 medium yellow onion, diced

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