The Summer Medley
What you need:
- 1/2 kilogram assorted small tomatoes, halved
- 8 large heirloom tomatoes, each sliced into 8 wedges, pureed
- 2 large tomatoes, halved and cored
- 2 small squash, thinly sliced
- 1/2 cantaloupe, sliced into 1/2-inch pieces
- 1/2 English cucumber, diced
- 1 cup halved blueberries
- 2 tablespoons extra virgin olive oil
- 1 teaspoon fresh thyme leaves
- 3/4 teaspoon sea salt, divided
- 1/4 teaspoon sugar
Line 2 layers of cheesecloth in a colander and place over a large bowl. Pour tomato puree over cheesecloth, tie ends of the cheesecloth and refrigerate overnight. When ready, extract remaining liquid from the cheesecloth by gently pressing with a spoon (should yield about 4 cups). Cover and refrigerate. Meanwhile, place large tomato halves, cut side up on a foil-lined baking sheet. Brush with 1 tablespoon olive oil and sprinkle with 1/4 teaspoon sea salt and 1/4 teaspoon sugar. Bake in a pre-heated oven (250 degrees) for 2 hours. When ready, place a roasted tomato half in 4 soup bowls. Divide squash, cucumber, cantaloupe, assorted tomatoes, blueberries and thyme. Season with 1/4 teaspoon sea salt. Stir in remaining sea salt to chilled tomato water and pour over fresh ingredients. Drizzle remaining olive oil over bowls and serve immediately.
Marshmallows work perfectly too. This is possibly one of the best sweet treats to make for yourself. All you need to do is place a marshmallow between two of the Marie Biscuits and put it in the microwave for a couple of seconds. A delicious melted marshmallow treat.
If you are having a party and want different treats besides cupcakes or tarts you can make sweet treats yourself. Dress up this biscuit with chocolate and sprinkles and serve it as a delicious dessert on the buffet tables. This works well for New Year parties, Easter parties or Birthday parties.
Most cheesecakes have a base that uses this biscuit. You can either make the traditional cheesecake or Tiramisu.
Traditional cheesecakes can either be baked or chilled. Crush the biscuits and layer them on the bottom of the pan. To give the base extra excitement you can add lemon juice, orange juice or zest prior to adding the mixture to the pan. Make sure you add a little sugar.
For the Tiramisu, you need to layer the biscuit between cream cheese, cream and chocolate shavings. Usually finger biscuits are used to absorb the espresso but Marie Biscuits work just as well. This cake does not require baking. Make sure you make a nine cup pot of espresso and add three teaspoons of sugar per cup.
Another trend present that can be seen all over the web is dessert balls. The crushed biscuits allow the dessert to stay stiff whilst being chilled and frozen for the baking or frying process. All that needs to be added is a chocolate dough which usually consists of milk, egg and flour, depending on the recipe and how it needs to be cooked.
Examples of risks related to the immune system. For diabetics, any unexpected illness may disrupt blood glucose levels. Try to prevent unnecessary influences when possible. Same goes for older adults – quality of food is paramount. Regardless of age and health status, stale and improperly-stored food is simply less tasty and may pose health risks.
Minimize risks while shopping. To preserve the best flavour and safety while shopping, pick up refrigerated and frozen items last, and put them away first when you get home. Keep cold items separated from warmer items in your cart. Avoid bruised fruits and vegetables. Bacteria thrive on moist nutrient-rich surfaces.
Focus on date and temperature. Discard any perishable food that is past the “Best By” date marked on its package. Ensure your fridge temperature is 4 °C (40 °F) or below, and freezer is -18 °C (0 °F) or colder. While you’re at the fridge, ensure vulnerable moist and meaty/dairy foods don’t contaminate other fridge contents by storing each item in a container. Clean containers with hot soapy water before re-use.
Taste and nutritional quality changes over time. As food at room temperature is consumed for energy by micro-organisms, the remaining food product is changed. It may be left brittle and moist. This process of consumption and waste production often causes a change in taste and smell.
Concern yourself with safety over appearance. Smells, bruising, and taste are not reliable signs of food safety. Adhere to recommended storage methods and times posted by reputable health agencies, and don’t rely on colloquial rules of thumb not based on food facts. Store vulnerable items in the back of the fridge where it’s coldest, not in the door, and place items that may drip (such as meats and sliced fruit) at the bottom, where contaminated liquids can’t drip onto other food.
Be aware of different viewpoints. Outside the U.S. and Canada, milk is pasteurized with a higher-temperature process, so milk lasts longer, and without refrigeration. Milk storage times are much shorter in the U.S. and Canada.
- Meats: maximum two hours out of the fridge, including time coming home from the store and cooling off after cooking
- Milk: return to fridge quickly after use; discard served contents (don’t pour warm material from a serving container back into the original, colder container); store in coolest part of fridge (ie. not the door) between 0 and 4 °C
- Cooking: find correct cooking temperatures for different types of meats and recipes in a quality cookbook, and wash hands 20 seconds with warm soapy water after handling meats, eggs, and any uncooked mixes that contain them
- Surfaces: clean counters and cutting boards with sanitizing kitchen cleaner before and after contact with food; use one cutting board and knife for produce, and another for meats
- Handy information: Consult the Government of Canada’s handy chart of recommended storage times; it will encourage you to understand the need for safe food handling, and lists storage recommendations for many items
- Example: the current recommended safe storage time for raw beef and pork in the fridge is 2-4 days, and for opened milk is 3 days
This is the banana cue. The name banana cue comes from the combination of the words banana and barbecue. It is deep fried with coats of caramelised sugar and placed on a barbecue stick. It also goes by the name, maruya in the southern parts of the Philippines. Anybody can see it being peddled by children of the owners or just being sold at the side of the street at any Philippine afternoon. It’s price ranges from 5 pesos (USD0.10) to 8 pesos (USD 0.17) per stick or per order. It is always best eaten piping hot so the banana does not become hard to chew. It is stimulating to the taste bud and to the senses. The aroma is sweet and so is the taste. It is crunchy and at the same time chewy because of the sugar and the banana. The snack is heavy and fulfilling on the stomach. One can indulge in coffee, tea, soft drinks or the famous “sa-malamig” gulaman and sago drink when eating this snack. There is also the famous special cut maruya which is the favorite among the locals. It is special cut because the banana is cut into smaller pieces and is coated with the caramelized sugar. Every bite is pure bliss.