Cooking World

Lack of iron in person’s organism can lead to such serious disease, as anemia, while this microelement is irreplaceable in hematosis processes and an endocellular exchange. And there are a lot of it in meat. But it does not mean at all, that for iron resupply in an organism it is necessary to eat meat. First of all, the iron in meat is hard to digest. And second, it is possible not to eat meat and satisfy a need iron due to the other products.
Most reach in iron are dried mushrooms, liver and kidneys, peaches, apricots, rye, greens of a parsley, potato, onions, pumpkin, beet, apples, quince, pears, pomegranates, buckwheat, string bean, lentil, peas, oatmeal, chicken eggs, spinach, green vegetables, turnip, mustard, watercress, dandelion leaves and dried fruits. And to assimilate this iron better, vitamins C and В12 are needed.

The main cause of depot fat on hips, stomach and buttocks - sweet drinks! To such conclusion came scientists - dieticians from East Lafayette University (USA).
They have carried out the following experiment: twenty persons within a month daily received 450 calories over recommended norm in sweet drinks. By the end all probationers have put on the weight - from one up to one and a half kg.
After that volunteers have been given enough time to bounce back (for the purity of an experiment), and then they again got on a strengthened diet, but this time additional calories were given with cakes and sweets. What an amazement of scientists was, when after a month they had not fixed any appreciable (more than 150 grammes) increase in weight!
These results lie not in any special profit of cakes. All participants of an experiment ate less during the dinner as cakes created satiety sensation. Danger of liquid calories is in that that drinking does not give satiation and person does not receive from an organism a signal to stop. Besides, the human organism almost does not spend energy for sweet drinks assimilation.

Cloned animals meat and milk could soon enter the EU market according to the outcome of a European Food Safety Authority scientific review.
EFSA informed that the European Commission had requested it to advise on the possible implications of animal cloning on food safety, animal health and state of the environment.
Cloning could give meat of better quality and other products, such as milk. It offers the possibility of creating species of animals with increased resistance to disease.
However consumer resistance is going to create a problem, as it happed in the case of genetically-modified foods.
Presently in Europe cloning is not a commercial activity and there is no specific laws on the authorization of food products from cloned animals for human consumption in the EU.
EFSA’s report, which is planed to be produced within six months, will therefore inform any future EU decisions on cloned animals and their products.
In the US, debate around this issue gathered at once, after the US Food and Drug Administration (FDA) inform about its plans to approve cloning for food production later this year.
The US authorities have issued a consultation proposing to allow the product into the food industry without the need for additional labeling. But independent studies in the US indicate that 60 per cent of Americans would not consciously eat cloned meat. Europeans also were generally against any new foods that had been produced through new scientific technologies - such as GMOs.

A new system of modified atmosphere packaging (MAP) for pizzas lowers the need for two machines, necessary for pizza wrapping.
PFM Packaging Machinery states that its Mistral flowrapper uses a lamellar film, which removes the need for the additional pasteboard packaging.
Traditional pizza packaging requires two machines to wrap and then to box. Removing the pasteboard packaging reduces production and load costs, as the wrapped pizzas are obviously smaller than boxed.
Company representatives assure that more pizzas can be stored in refrigerators because of the reduced packaging size.
Pizzas are packed in lamellar film, which helps to maintain form, texture and colour of the ready product.
The Mistral can wrap any pizza at a maximum speed of 120 packs per minute, states the manufacturer.
This packaging helps to preserve the vitamin and oil proportion, so that pizzas look and taste fresh.
According to the manufacturer, the flowrapper is made of AISI 304 stainless steel, with the cover built with rounded corners to improve hygiene by allowing easier cleaning.

Dutch researchers bring forward new evidence that drinking moderate amounts of wine every day can prolong the person’s life. Presenting their discovery at the American Heart Association’s 47th annual conference researches proved that half a glass of wine a day was linked to a 48 per cent lower risk of heart disease.
Their research proved and made broader the existing statements that moderate red wine drinking and to some extent, alcohol in general, is useful for health.
Wine gave the most protection if to compare with other alcoholic drinks, adding an extra two years to the drinker’s life on average. And, person who drank small amounts of wine from time to time could live nearly four years longer than those who drank no alcohol at all.
Some earlier researches had linked moderate consumption of red wine with lower heart disease risk and even longer life. More recently, these apparent benefits have been connected with polyphenols in the wine, which are believed to provide strong protection for human blood vessels. One type of polyphenol in wine, procyanidins, are supposed to be the most active.

That is a pity, but happy days for parents when the child came from school and warmed over first course are over. And not only because parents have less time. The main reason – on the way home a child has snack. Unknown 10 years ago popular fast-food restaurants and trays with hot dogs you may find today everywhere. Certainly, we are not able to remove all tents and trays from the city, but it is possible to secure the organism of the child from carcinogens, superfluous sugar (as in Cola) and unhealthy fast-food meal.
Below you will see a recipe, made by children’s dieticians, taking into account not only profit, but also children’s gustatory predilections. This dish is also a dietary one and will help to adjust child’s digestion.
Light soup

Ingredients: 100 g white cabbage and vegetable marrows, 1 sweet Bulgarian pepper, 50 - 70 g Brussels sprouts and a cauliflower, 2 spoonful oil, 1 item garlic, 70 g a root of celery, 2 - 3 potatoes, 2 carrots, 1 large fresh tomato, 1 onion, a bay leaf, allspice pepper, verdure, salt and sugar to taste.

Directions: In boiling water (1 liter) we put cabbage and cook it for 3-5 minutes. Add potatoes and fried in oil vegetables. When potato will be half ready, add the tomato cut on 4 part and cook up to readiness. At the end of cooking do not forget to add salt, sugar, spices and cut verdure.

Bake a plain sponge cake.
Take an 8-inch sponge cake and cut it in half. Smear the layers with frosting and then put the cake on its plain side to frost the body. Decorate with shredded coconut to make the fur. Make a cut into the cake behind the “head” to define the body. To make ears, flatten a large marshmallow and use scissors to cut it in half diagonally. Cut another marshmallow in half and press the rounds into the frosting to create cheeks. Small marshmallows will create pretty little bunny teeth. Beans from jelly will make eyes and noses.
Some tips
Heat the oven to 175 degrees C. Lightly grease two 9 inch round cake pans.
Separate eggs and reserve 2 of the egg whites for the frosting. Cream shortening, add 1 1/2 cups of the sugar, egg yolks, and 1 egg white; continue beating until the substance is well mixed.
Screen flour with baking powder and salt, mix with coconut and add alternately with milk and the almond extract to the shortening mixture. Pour batter into the prepared pans.
Bake at 175 degrees C for 30 minutes. Let cakes cool then take from pans. Sprinkle with crushed coconut on top and sides of cake after icing.
Ingredients
3/4 cup of shortening
3/4 teaspoon salt
1 1/2 cups sugar
2 cups milk
3 eggs
1 teaspoon vanilla extract
3 cups of screened flour
4 1/2 teaspoons of baking powder
1 teaspoon of almond extract
1 cup flaked coconut
1/3 cup corn syrup
2 tablespoons water
1/4 teaspoon cream of tartar
1/4 teaspoon salt
1 teaspoon vanilla extract

The newest history of coffee is shared into two periods: before Starbucks and after.
All American nation has passed from the sour filtered coffee to natural espresso. And five years ago to look at coffee as Starbucks began China and Europe.
Moscow waits for Starbucks many years.
Plastic bitterness
Unfortunately, “fast-food” approach has replaced the idea of the true coffee house in America. You can meet Starbucks more often here, than McDonald’s and it would be possible to triumph over, but coffee in cups in New York Starbucks all of a sudden has disappeared. Cappuccino, latte, phrape they pour only in the paper and plastic glasses, similar to that at McDonald’s.
Europeans drink espresso from special cups alone. Thickness of walls is felt when you make the very first sip. Thin porcelain will change taste.
At Bon restaurant, one of the most fashionable Moscow places, coffee is served in thin-walled cups. Attention to cups is not a whim: in the wine world exists well-known dependence of taste from the form of a glass.

Not really chocolate, white chocolate is, as a rule, a mixture of sugar, cocoa butter, milk solids, lecithin and vanilla. This product can’t be officially defined as “chocolate” because it doesn’t contain chocolate liquor in it, which means there’s also very little chocolate flavor. White chocolate should be melted very slowly over low heat to prevent it from scorching and clumping.
Chocolate
The word “chocolate” comes from the Aztec xocolatl, which means “bitter water”. Really, the unsweetened drink the Aztecs made from pounded cocoa beans and spices was probably extremely bitter. Bitterness nevertheless, the Aztec king Montezuma so believed that chocolate was an aphrodisiac that he supposedly drank 50 golden glasses of it each day.
Chocolate comes from the tropical cocoa bean, “food of the gods” cacao. When the beans are removed from their pods they’re fermented, dried, roasted and cracked, separating the edges from the shells.
If additional cocoa butter is extracted from the chocolate liquor, the whole result is ground to produce unsweetened cocoa powder. If other ingredients are added, for example, milk powder, sugar, etc, the chocolate is refined again. The final step for most chocolate is conching - a process by which huge machines with rotating blades slowly blend the heated chocolate liquor, so that it get rid of rest moisture and volatile acids.
Chocolate should be stored, tightly and thoroughly wrapped, in a cool (60° to 70°F) and dry place. If stored at warm temperatures, chocolate will develop a pale gray “bloom” (streaks and blotches on the surface), caused when the cocoa butter rises to the surface. In damp conditions, chocolate can form tiny gray sugar crystals on the surface. In both cases the chocolate can still be used but the flavor and texture will be slightly affected. Under ideal conditions, dark chocolate can be stored for 10 years. However, because of the milk solids in both milk chocolate and white chocolate, they shouldn’t be stored longer than 9 months.

You will have a nice chance to enjoy yourself with French cuisine of castles and provinces, and will taste a large selection of premium French cheeses and a big selection of champagnes.
As the restaurant’s name suggests this is the ideal place to have a meal with beloved one or to fall in love. The restaurant interior is designed to represent the 18th century French castle town courtyard. The stone walls are covered with rose wreaths and the interior terraces are decorated with flowers and jars containing colorful dried soft fruits, and flowers of every colour, with plump cupids hovering over the tables, to provide a really romantic atmosphere. The wine list includes fine wines from around the world and is managed by the trained sommelier. There is a large selection of Champagnes.
The restaurant cuisine presents “Cuisine du village”. The menu opens the French cuisine with recipes that are based on regional dishes covering the whole France. From Provence comes “Provencal mussels”, Bordeaux provides veal Bordeaux (cooked on the bone with potatoes and vegetables). There are dishes from Alsace, the Dordogne and Brittany as well as the Basque region of France. L’amour also may delight you with the large selection of premium French cheeses.