ADSENSE/СУРТАЛЧИЛГАА/

Healthy breakfast can help you lose weight CHOYUN

If you begin the day with a good breakfast, many health professionals say, it can help you lose weight. That said, with the crazy time crunch in the morning, breakfast is often forgotten. What beckons is doughnuts and fast food, and good intentions quickly fall away. You’ve probably heard it all before and there’s science to prove it. But at some point, when it clicks that you should set aside time to eat well in the morning, you’ll see what a difference it makes to your intake all day. And who doesn’t want to know the secret to weight loss besides eating less?
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Breakfast should account for 25 to 30 percent of an average person’s daily caloric intake, so a healthy start can make a big difference. But before you decide what to eat for that first important meal of the day, you need to know what you’re getting. According to Eric Rimm, professor of epidemiology and nutrition at Harvard T. H. Chan School of Public Health, the road to weight loss begins in the supermarket aisles, where it’s important to read labels carefully. Rimm points out that the words “sugar-free” can mean many things, including the addition of artificial sweeteners. “We have evidence to suggest that sugar-free food actually triggers the same response from your body that sugar does,” Rimm says. “In some cases, if you’re having a sugar-free food, the sweetness may still trigger your body to better absorb and store other calories from carbohydrates, proteins, and fats from the meal.” He recommends foods that are both sugar and artificial-sweetener free, but says a small amount of honey can be a nice alternative to sweeten morning coffee or tea.
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Manly Meals AskMen CHUT

Every guy needs to have a stable of manly meals he can fall back on when he’s feeling creative in the kitchen. Don't worry, we’re not talking about haute cuisine, but solid staples that a man can cook for himself or when there’s a potluck party planned. The greatest part about these manly meals is that they’re filling and they’re not loaded up with all sorts of nastiness like tofu and brussels
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sprout. It’s great to be a man, and here are some manly meals your cooking repertoire shouldn't be without.Gently fry the onion and garlic until they are translucent and then add the chili powder, oregano, cumin, and cayenne pepper. Keep frying until the herbs give off their aroma. Add the beer, canned tomatoes, beans, cinnamon stick, and tomato paste, and bring the mixture to a boil. Then lower the heat and let the mixture simmer for 60 to 90 minutes. Once the chili has thickened, serve with grated sharp cheddar cheese and finely diced onions. When to eat it: Chili’s a labor of love, so expect to spend a few hours working on this dish. That being said, it’s not an everyday meal because it takes a long time to prepare. This is a good dish for the weekends, or when there’s a raft of people headed to your place for the game. If you’ve got extra chili, freeze it for handy midweek meals.
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Dining at Harvard | Harvard Universit NAR

When you accepted Harvard's invitation to join the class of 2018, your first thought probably wasn't, "What's for dinner?" But your choice of Harvard has guaranteed you many things, including an unparalleled dining experience. Our mission? To nourish and support the students, faculty, staff, and guests of Harvard by creating experiences that foster friendship, encourage
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learning, and cultivate community. More specifically, we're your home away from home. Our staff will become part of your extended family because we take your well-being and satisfaction very personally. HUDS serves you through 13 undergraduate dining halls, a kosher kitchen, 15 retail locations, Crimson Catering, and Crimson Cash. Here's what you can expect from HUDS: cuisine that will entice and educate you, and people who will welcome you with open arms. Our website answers many of the basic questions about dining at Harvard. But it's the people of HUDS that round out your experience, so we look forward to getting to know you - either in advance of your arrival, with further questions or concerns, or once you settle in at our table.
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Prue Leith warns rare steak could be NULIMS

Officials are instructing restaurants they should no longer serve duck breast or liver pink and that beef burgers and kidneys must not be bloody, to prevent food poisoning.The Food Standards Agency (FSA) states that poultry, as well as liver and other offal, should not be served pink or rare but be cooked thoroughly, and served steaming hot all the way through to kill off any bacteria. This advice is only guidance, as restaurateurs are required only to ensure their food is safe by law.But the guidelines are increasingly being raised by environmental health officers during restaurant inspections, putting pressure on chefs to comply.
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But chefs argue they are better qualified to judge when meat is safe and are continuing to serve the dishes to their diners’ request, despite the risk of prosecution.Alex Jackson, head chef at the Dock Kitchen, in Ladbroke Grove, west London, said he had ignored advice from council officers to stop serving chicken livers pink.He said: ‘It is a difficult issue. But you would have uproar if people were stopped from eating rare meat for the sake of a few dodgy restaurants.‘It is frustrating to be told what you can and can’t cook. We tend to ignore it. You often find that you know more than the people who are telling you not to.’ Chef Michael Caines, of two Michelin star restaurant Gidleigh Park, on Dartmoor, said: ‘It is ridiculous, to be quite frank.
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FALL RECIPE: BRAZILIAN CARROT CAKE TSUS

The other day it was dark and rainy and weird and very fall like and I got up from bed to make Bret one of my favorite Brazilian recipes: Brazilian Carrot Cake. It’s very different than the American version and also it includes the best part: a chocolate covering that’s light and runny and wonderful! Here is the recipe if you are interested:



















ШУУД ҮЗЭХ











In a blender, blend the carrots, eggs and oil for 5 minutes. Add all the other ingredients and blend until very smooth. Bake on a pre-heated 350 degrees oven. Take it out, let it cool for about 20minutes, make little holes on the top with a toothpick and reserve. Cook the chocolate covering in a small pan and pour over the cake. The chocolate will fill the holes, penetrate the cake and make it for a nice surprise when you cut it into pieces.
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Learning to bake challah, with a little Jewish tradition SUUDER

MANSFIELD — On its own, challah is a soft, lightly sweetened loaf of bread. That’s only part of it. Ask anyone who is Jewish about challah, and you’ll hear about tradition, responsibility, family, childhood memories, the Sabbath, bar mitzvahs, and other celebrations, and holidays (except for the upcoming Passover table).
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Over 350 women with all levels of baking experience came together for the Mega Challah Bake on March 18 in Mansfield to learn the time-honored ritual of mixing, kneading, and braiding the bread. The Bake, a collaboratiion of the Jewish Community Centers of Greater Boston, Combined Jewish Philanthropies of Greater Boston, and Chabad Jewish Center in Mansfield, cost $20, and featured a hands-on lesson, plus a challah to take home, along with a bit of history and tradition. Making challah, the guests learned, is a mitzvah — or good deed — in Judaism. The process involves tearing off some uncooked dough and saying a prayer (bracha) before the loaf bakes. “The experience of making challah is a ritual, and an opportunity to have people come together, share experiences, and make memories,” said Fiona Epstein, vice president of Youth Services and Adult Engagement at JCC. Teaching baking techniques to hundreds of women at once might have been a tough task, but the Bake was cleverly structured. Each table featured 10 guests and one leader, and the ingredients — flour, yeast, salt, water, sugar, oil — were already portioned and labeled. Tsivi Kivman, a challah guru from Mansfield, stood on stage and gave instructions on how to mix and knead the dough. As ingredients were added, Kivman explained their symbolic significance. For oil, she said, “On the one hand, it spreads quickly and easily, seeping through and permeating the substances with which it comes in contact. On the other hand, when mixed with other liquids, oil stubbornly rises to the surface and refuses to be absorbed by anything else.” When adding oil to the dough, she said, “think about integrating Jewish values into your daily life.
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My Meal Builder ta

McDonald’s Meal Builder allows you to take control and create your own meal combinations. You can also get the nutritional breakdown of your favorite menu items. We’ve proudly provided full nutritional information about our great-tasting menu items for more than 30 years.
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Whether you’re looking to work with your own dietary needs, nutrition goals, or satisfy your cravings, we’ve provided the information you need. You can use the Meal Builder to subtract cheese from your sandwich, check the protein levels in your salad, or see the components of your kid’s Happy Meal... http://www.mcdonalds.com/
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Easy egg recipes for Easter holiday meals HAAN

Do you have a favourite egg recipe? Eggs can be an exciting food and a special holiday treat not only for you, but for your picky children or husband. They can be fantastic party food as well and Easter is the best time to try some new ways of serving eggs. We have four easy egg recipes for you so that your Easter table looks not only elegant but with spectacular food.One of the most popular and easy egg recipes is the deviled eggs. And especially at Easter when there are lots and lots of boiled eggs, it comes quite handy.
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Ingredients for about 10 servings: 10 hard-boiled eggs tablespoons mayonnaise 2-3/4 tablespoons Sriracha Dashes of salt and pepper Fresh basil leaves to taste Method: Once the eggs are boiled , let them cool completely before you peel. Cut eggs in half, vertically, and carefully remove the yolk. Place yolks in a large bowl and set egg whites aside. Mix yolks, mayonnaise, Sriracha and salt and pepper together. Add additional salt and pepper to taste. Scoop egg yolk mixture into the hollowed holes of the egg whites. Garnish with fresh basil leaves. Let the eggs chill in the fridge for 30 minutes, and then enjoy!
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Family meals: Easy lamb tagine Rose 0

Sweet juicy apricots and tender butternut squash are a winner with kids and make for a delicious Middle Eastern family meal for toddlers through to teens and beyond Ingredients 2 tbsp olive oil 1 onion, finely diced 2 carrots, finely diced (about 150g) 500g diced leg of lamb 2 fat cloves garlic, crushed ½ tsp cumin ½ tsp ground ginger ¼ tsp saffron strands 1 tsp ground cinnamon 1 tbsp clear honey 100g soft dried apricots, quartered 1 low-salt vegetable stock cube 1 small butternut squash, peeled, seeds removed and cut into 1cm dice steamed couscous or rice, to serve chopped parsley and toasted pine nuts, to serve (optional) Method Heat the olive oil in a heavy-based pan and add the onion and carrot. Cook for 3- 4 mins until softened. Add the diced lamb and brown all over. Stir in the garlic and all the spices and cook for a few mins more or until the aromas are released. Add the honey and apricots, crumble in the stock cube and pour over roughly 500ml boiling water or enough to cover the meat. Give it a good stir and bring to the boil. Turn down to a simmer, put the lid on and cook for 1 hour. Remove the lid and cook for a further 30 mins, then stir in the squash. Cook for 20 – 30 mins more until the squash is soft and the lamb is tender. Serve alongside rice or couscous and sprinkle with parsley and pine nuts, if using. 40
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Red onion, feta & olive tart ROYAL

Ingredients 2 tbsp olive oil 2 large red onions, trimmed at the root and cut into thin wedges 2 tbsp light muscovado sugar 2 tbsp balsamic vinegar 375g sheet ready-rolled puff pastry 100g feta cheese, crumbled 175g black olives, pitted and chopped 1 tbsp extra-virgin olive oil
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Method Heat oven to 220C/fan 200C/gas 7. Heat the oil in a frying pan, then gently fry the onions for about 10 mins until golden and soft. Add the sugar and balsamic vinegar, then cook for a further 5 mins until the juices are reduced and syrupy. Leave to cool. Unroll the puff pastry onto a baking tray. Score a line a finger-width in from the edge all the way around, then cover the middle with the onion mix. Scatter the feta and olives over. Season and drizzle the extra virgin olive oil over the topping. Bake for 15 mins or until the pastry is risen and golden and the base is crisp. Cut into wedges and serve with a green salad.
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Braised cabbage & carrots FAT1

Ingredients small knob butter 2 carrots, cut into batons 1 Savoy cabbage, cut into 8 wedges attached at the core 100ml chicken stock
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Method Heat the butter in a pan, then add the carrots and sizzle for 1 min until glossy and coated. Nestle the cabbage wedges snugly in the pan and pour over the stock. Cover with a lid and simmer for 30 mins until the cabbage has wilted and the carrots are tender.
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Braised cabbage & carrots FAT0

Ingredients small knob butter 2 carrots, cut into batons 1 Savoy cabbage, cut into 8 wedges attached at the core 100ml chicken stock
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Method Heat the butter in a pan, then add the carrots and sizzle for 1 min until glossy and coated. Nestle the cabbage wedges snugly in the pan and pour over the stock. Cover with a lid and simmer for 30 mins until the cabbage has wilted and the carrots are tender.
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Simple carrot salad MAS

Ingredients 1½ kg carrots, peeled 1 plump garlic clove, peeled 2 tsp cumin seeds, toasted 1 tsp honey juice of 1 lemon small handful raisins small handful pine nuts, toasted 2 tbsp olive oil 1 bunch coriander, roughly chopped
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Method Boil the carrots whole in lightly salted water for 8-10 minutes until just tender (or steam, if you prefer). While the carrots are boiling, use a pestle and mortar to mash the garlic to a paste with a pinch of salt, then add the cumin seeds and pound a little more to combine. Stir in the honey and lemon juice. Drain the carrots, leave until cool enough to handle, then slice on the diagonal and tip into a salad bowl. Toss the dressing thoroughly with the warm carrots, scatter over the raisins and pine nuts, then drizzle with the olive oil. If you have time, allow the carrots to stand at room temperature for an hour or so, for all the flavours to come together. Just before serving, toss through the coriander.
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Honey-glazed roast carrots MUH

Ingredients 1kg Chantenay or other small carrots, peeled 3 tbsp sunflower oil 2 tbsp white wine vinegar 2 tbsp clear honey Method Heat oven to 190C/170C fan/gas 5. Tip the carrots into a roasting tin and toss with the oil and some salt and pepper. Roast for 30 mins. Drizzle the vinegar and honey over the carrots, toss well and return to the oven for a further 20 mins.
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Catherine Berwick's Parsnip & maple syrup cake MIR

Ingredients 175g butter, plus extra for greasing 250g demerara sugar 100ml maple syrup 3 large eggs 250g self-raising flour 2 tsp baking powder 2 tsp mixed spice 250g parsnips, peeled and grated 1 medium eating apple, peeled, cored and grated 50g pecans, roughly chopped zest and juice 1 small orange icing sugar, to serve For the filling 250g tub mascarpone 3-4 tbsp maple syrup
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Method Heat oven to 180C/160C fan/gas 4. Grease 2 x 20cm sandwich tins and line the bases with baking parchment. Melt butter, sugar and maple syrup in a pan over gentle heat, then cool slightly. Whisk the eggs into this mixture, then stir in the flour, baking powder and mixed spice, followed by the grated parsnip, apple, chopped pecans, orange zest and juice. Divide between the tins, then bake for 25-30 mins until the tops spring back when pressed lightly. Cool the cakes slightly in the tins before turning out onto wire racks to cool completely. Just before serving, mix together the mascarpone and maple syrup. Spread over one cake and sandwich with the other. Dust with icing sugar just before serving.
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Maple pears with pecans & cranberries HEDGE

Ingredients 4 ripe pears handful dried cranberries 2 tbsp maple syrup, plus extra to serve 50g/2oz pecan nuts, broken roughly Greek yogurt, to serve Buy Ingredients Method Peel and halve the pears and scoop out the core with a teaspoon. Lay the halves in a shallow microwaveable dish, cut side down, along with the cranberries. Pour 2 tbsp of the maple syrup over and cover with cling film. Microwave on High for 3 mins until softened, stirring halfway through. Uncover and leave to cool for a few mins. Stir the pecan nuts through the syrup. Spoon into serving dishes, drizzle extra maple syrup, if you like, and serve with yogurt.
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Mini hasselbacks with dill DAVAH

Ingredients 1kg baby new potatoes 2 tsp dried dill 2 tbsp fine breadcrumbs 2 tbsp rapeseed oil
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How to pick and cook blackberries VALID

Few things sum up British summertime better than a scramble through a blackberry bush clutching an empty tub of margarine. And, provided you're not trespassing on private property, blackberry picking is a great way of sourcing a cheap summer pud. Crumbles and pies aside what can you do with the bountiful berry? Here are our top tips for handling all that free fruit...
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Choose carefully Like many things in life, the most successful blackberries will be ones that stand out from the crowd. They should be shiny and firm when you pick them though fruits do seem to vary in flavour from place to place. Seasoned blackberry hunters often have favourite bushes whose harvest they prefer to any neighbouring bush. As you can try before you 'buy' shop around to find what suits you, avoiding bushes by busy roads or fruit low enough to be 'watered' by passing dogs.
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Cinnamon pancakes with compote & maple syrup

Ingredients 140g self-raising flour 1 tsp ground cinnamon 3 tbsp muscovado sugar or brown sugar 1 large egg 300ml milk 1 tsp vanilla extract 2 tbsp melted butter, plus extra for frying ½ quantity apple, pear & cherry compote, to serve (see 'Goes well wi
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Method First make the Apple, pear & cherry compote (see 'Goes well with'). You'll need half the compote for this recipe. In a large bowl, whisk together the flour, cinnamon, sugar and ½ tsp salt. In a jug, whisk the egg, milk, vanilla and melted butter. Make a well in the dry ingredients and pour in the milk mixture gradually, whisking as you go to make a smooth batter. Ideally, let the mixture stand for 1 hr (or even overnight, covered in the fridge), although you can cook with it straight away. Heat a non-stick frying pan over a medium-high heat. Melt a knob of butter, then drop in tbsps of the mixture to make pancakes about 10cm across. Cook for 2-3 mins until bubbles appear on the surface, then flip over and cook for 1 min more. Keep each batch warm while you use up the rest of the batter. Stack up the pancakes and serve with hot or cold compote, maple syrup and yogurt.
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Orange & rosemary drizzle RED cake

Ingredients For the cake 200g caster sugar 200g softened butter 4 eggs, beaten 200g self-raising flour 1 tsp baking powder 2 tbsp milk finely grated zest of 1 orange ½ tsp very finely chopped fresh rosemary For the buttercream filling 100g butter, softened 140g icing sugar, sifted 2 oranges 100g caster sugar 8 small sprigs rosemary
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Method Heat oven to 190C/fan 170C/gas 5. Butter two 20cm sandwich tins and line with non-stick baking paper. In a large bowl, beat all the cake ingredients together until you have a smooth, soft batter. Divide the mixture between the tins, smooth the surface with a spatula or the back of a spoon, then bake for about 20 mins until golden and the cake springs back when pressed. Turn onto a cooling rack and leave to cool completely. To make the buttercream filling, beat the butter until smooth and creamy, then gradually beat in icing sugar. Peel and cut out segments of an orange with a knife, then set aside for the decoration. Squeeze the juice from what’s left and add to the butter cream. Bring the juice of another orange, the caster sugar and the sprigs of rosemary to the boil in a small saucepan. Strain the syrup over the tops of the warm sponges – reserving the rosemary, cool, then sandwich together with the buttercream. Decorate the cake with the orange segments and candied rosemary. Keep in an airtight container and eat within 2 days.
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Festive fruit & nut cake EGCH 0

250g butter, at room temperature 140g light muscovado sugar 6 large eggs, beaten 280g plain flour 85g ground almonds 2 tsp ground ginger 2 tsp ground cinnamon 700g luxury mixed fruits (including raisins, currants, sultanas, mixed peel and glace cherries) 3 tbsp dark rum 140g white marzipan, diced For the florentine topping 50g each whole skinned hazelnuts and blanched almonds 85g each Brazil nuts and flaked almonds 140g whole glacé cherries 100g golden syrup To decorate 1 metre of wide ribbon
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Method Preheat the oven to 180C/gas 4/fan 160C and lightly grease and line the base and sides of a deep 22-23cm round loose-based cake tin with Bake-o-Glide or baking parchment (see overleaf). Beat the butter, sugar, eggs, flour, ground almonds and spices until thoroughly mixed and creamy, preferably with an electric beater or in a food mixer. Measure off 100g/4oz of the cake mixture, put in a bowl and set aside. Fold the fruit and rum into the remaining mixture, then gently stir in the marzipan. Spoon this mixture into the prepared cake tin and flatten with a spatula to make a smooth even surface, then make a slight dip in the centre of the cake. This simple trick will give the finished cake a nice flat top. Bake for 11⁄4 hours. While the cake is in the oven, make the fruit and nut topping. Mix all the nuts, cherries and syrup into the remaining cake mixture (see tip overleaf). Spoon the mixture on top of the part-cooked cake (once it has had its 11⁄4 hours), evenly distributing the mixture of nuts and cherries across the surface of the cake. Loosely cover the top of the tin with foil. Return to the oven for 40 minutes more, then take off the foil and bake for another 10-15 minutes, so the nuts can turn golden. Keep an eye on them, so they don’t get too dark. To test the cake mixture is cooked, insert a fine skewer into the cake – if it comes out clean then it's ready. Cool in the tin then turn out, keeping the lining on, and wrap with foil. (The cake will keep for up to 2 weeks or can be frozen for up to 2 months.) To serve, remove the cake from the foil and strip away the lining. Place on a board or serving plate and tie with a decorative ribbon.
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Moroccan-style barbecued leg of lamb

Ingredients 50g butter, melted 3 tbsp olive oil 2 tsp each ground cumin, coriander and praprika 1 tbsp thyme leaves 3 garlic cloves, crushed zest and juice 1 lemon 1 tsp harissa 2½ kg leg of lamb, butterflied For the sauce 1 tsp harissa handful fresh coriander leaves, roughly chopped 300g Gree
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Method Mix the butter and oil in a bowl, then stir in the spices, thyme, garlic, lemon zest and juice. Add the harissa, 1 tsp salt and plenty of freshly ground black pepper, and mix well. Put the butterflied lamb (see step-by-step guide) in a large shallow dish and spoon over the marinade. Using your hands, rub it all over the meat. Cover loosely with foil or cling film and leave to marinate for at least 2 hrs, or overnight in the fridge. Light the barbecue, adding plenty of coals. When it is ready, add the lamb, fat-side down, and cook on a fairly high heat for 5 mins until well browned. Turn over and cook for another 5 mins to brown the other side. Move the coals to the sides of the barbecue to reduce the heat under the meat and cook more gently for 30-40 mins, turning occasionally. This timing will give you pink meat. Remove the meat to a large board and cover tightly with foil. Leave to rest for 10-15 mins. For the sauce, fold the harissa, a little salt and the coriander into the yogurt. Cut the lamb into thick slices and serve with the sauce and couscous, if you like.
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Mushroom fajitas with avocado

Ingredients 1 large avocado, stoned, peeled and chopped 400g can chickpeas, drained and rinsed 1 garlic clove, crushed zest and juice 1 lemon 2 tomatoes, deseeded and diced 1 red onion, cut into thick rounds 2 large flat mushrooms thickly sliced 2 tbsp olive oil 2 tsp fajita spice mix 4 tortillas Method Put the avocado, chickpeas, garlic, lemon zest and juice in a food processor and whizz together until it forms a chunky consistency. Spoon into a bowl, season and stir in the tomatoes. Drizzle the onion and mushroom with the oil and sprinkle over the fajita seasoning. Heat a griddle pan over a high heat and cook the onion for 2 mins on each side, then remove from the pan and keep warm. Cook the mushrooms for 2 mins on each side or until softened and turning golden in places. Spread some of the avocado houmous down the middle of each wrap and top with the mushrooms and onions. Add shredded lettuce and a dash of Tabasco, if you like, and wrap up.
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Warm lemony courgette salad

Ingredients 2 courgettes 1 tbsp olive oil zest 1 lemon, plus a squeeze of lemon 1 garlic clove, crushed ¼ small pack basil, roughly torn Method Use a vegetable peeler to slice the courgettes into wide strips, discarding the central, seedy part. Heat the oil in a large frying pan, add the lemon zest and garlic, and fry over a medium heat for 1 min. Add the courgette strips and cook, stirring regularly, for a further 1-2 mins until the courgettes are slightly softened. Add a squeeze of lemon juice and toss the basil through.
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