Archive for July 2015 | Monthly archive page
A three-ingredient cheesecake has sent social media users into overdrive, with the recipe earning over 1.6 million views.
Posted by YouTube user Ochikeron over two years ago, the recipe for a Japanese souffle cheesecake recipe has reignited attention due to its simple ingredients and easy preparation.
Ochikeron transforms just three everyday household ingredients – three eggs, dark or white chocolate and cream cheese – into an impressive looking (and healthy) dessert cake.
This isn’t the only creative three-ingredient meal however, with hundreds more time-saving alternatives…
3 Ingredients Soufflé Cheesecake
Difficulty: VERY EASY Time: 1hr Number of Servings: 6 Calories per Serving: 230Kcal
Necessary Equipment: 15cm (6inch) round cake pan electric mixer
Ingredients: 3 eggs 120g (4.3oz.) white chocolate 120g (4.3oz.) cream cheese *softened
Directions: 1. Preheat the oven to 170C (338F). Separate the eggs and place the whites in a large bowl. Let your egg whites sit in the refrigerator to keep them cold until you are ready to use them (which makes the meringue more stable). 2. Place the chocolate (broken into pieces) in a large bowl. Melt the chocolate in a double boiler over hot water (60C/140F). Then add the cream cheese and melt them together. Remove the bowl from the double boiler, add the egg yolks, and mix well. 3. In a large bowl, whip egg whites with an electric mixer until firm peaks form. *If it’s thick enough, you can turn the bowl upside down without it sliding out. 4. Add 1/3 Meringue into the cream cheese batter and blend well with a spatula. Then add the rest of the Meringue 1/2 at a time and mix well. 5. Rub some oil/butter on parchment paper (in this way, the cake can slide down when it shrinks, so you can prevent the cake from cracking). Line the round cake pan with the parchment paper. Pour the batter into the pan and drop the pan lightly on the counter to raise the air bubbles out of the batter. 6. Place the cake pan on a baking sheet. Pour some hot water into the baking sheet. Bake at 170C (338F) for 15 minutes, 160C (320F) for 15 minutes, then stop the heat and bake with the remaining heat for 15 minutes. 7. When it is done, place the cake pan on a wire rack to cool completely.
You can either serve immediately or chill in the fridge before serving! It will slightly get hard in the fridge, so leave at room temperature for a few minutes before you serve.
You can brush the cake with some apricot jam syrup and/or dust with powdered sugar (confectioner’s sugar) to finish. You can serve it with whipped cream if desired.
Before you go to clean he grill before your next cookout, keep this horrifying news in mind.
Doctors warn that using wire bristle brushes could be hazardous to your health. The risk: The brush’s wire bristles can break off, remain on the grill grate and end up in the food you’re cooking. Then, once you eat it, they could potentially lodge in your stomach or intestines and cause major damage.
Two days after Cheryl Harrison ate a hamburger while grilling out a home, she felt sharp pains and was rushed to the hospital. “It was just a pain that I have never felt before,” Harrison, who lives in Connecticut, told the local news station. “I felt my stomach was bloated… extremely tender to the touch.”
A CT scan showed a foreign object and she had to undergo emergency surgery to remove an inch-long piece of metal from her intestine. Her husband had cleaned their grill with a wire brush before cooking, and Harrison had unknowingly ingested a bristle in her burger.
Unfortunately, her situation isn’t uncommon. Last summer, a Connecticut girl named Anna Dunn had surgery to remove a wire from her throat after eating a hot dog at a picnic.
Here are the top 10 liver-cleansing superfoods.
Garlic Garlic is great for cleansing your liver. It helps activate enzymes in the liver that help clear out toxins. It also contains two natural compounds called allicin and selenium, which aid in the liver-cleansing process and protect the liver from toxic damage. Moreover, garlic reduces cholesterol and triglyceride levels, which can overload the liver and hamper its functioning. To promote liver health, use fresh raw garlic instead of processed, minced garlic or powder. Eat 2 to 3 raw garlic cloves daily and include garlic in your cooking whenever possible. You can also take garlic supplements, but only after consulting your doctor. Grapefruit Being a good source of vitamin C, pectin and antioxidants, grapefruit also aids the natural cleansing process of the liver. It also contains glutathione, a powerful antioxidant that neutralizes free radicals and detoxifies the liver. Glutathione also helps in the detoxification of heavy metals. Moreover, the flavonoid naringenin in grapefruit helps break down fat. Drink a small glass of freshly squeezed grapefruit juice or enjoy the whole fruit with your breakfast daily. Note: If you are on medications, consult your doctor before taking this fruit as it may interact with certain drugs. Beetroots Beetroots are another powerful food for cleansing and supporting liver function. High in plant flavonoids and beta-carotene, they help stimulate and improve overall liver function. Moreover, beetroots are natural blood purifiers. Simply add fresh beetroots or juice to your daily diet. Make a powerful liver-cleansing salad with 1 cup of chopped or grated beetroots, 2 tablespoons of cold-pressed extra-virgin olive oil and the juice of ½ lemon. Mix all the ingredients together and eat 2 teaspoons of it every 2 hours during the day for a week. Lemons Lemons help detoxify the liver mainly due to the antioxidant D-Limonene present in it, which helps activate enzymes in the liver that aid detoxification. Moreover, the high amount of vitamin C in lemons helps your liver produce more enzymes to aid digestion. Lemons also boost mineral absorption by the liver. Make lemon water at home by adding the juice of 1 lemon to a jar of water. You can even add chopped lemons to it. Drink this water at regular intervals. If desired, add a little honey. Green Tea By drinking green tea daily, you can help your body flush out toxins and fat deposits, while increasing hydration levels. A 2002 study published in the International Journal of Obesity found that the catechins in tea help stimulate lipid catabolism in the liver. This in turn prevents fat accumulation in the liver. This healthy beverage also protects the liver from the damaging effects of toxic substances like alcohol. Green tea is also beneficial in treating or preventing liver disease. According to a 2009 study published in Cancer Causes and Control, people who drink green tea have a lower risk of developing liver cancer. Drink 2 to 3 cups of green tea daily. If desired, sweeten your tea with honey. Note: Avoid drinking green tea in excess as it can have an adverse impact on your liver and other body parts. Avocados Avocados contain potent chemicals that may reduce liver damage, according to a 2000 study by the American Chemical Society. This fruit is rich in glutathione, a compound required by the liver to cleanse harmful toxins and to function properly. The high amount of monounsaturated fat in avocados helps reduce low-density lipoproteins or “bad” cholesterol and increase high-density lipoproteins or “good” cholesterol. The liver easily processes good cholesterol. Moreover, avocados contain many minerals, vitamins and plant nutrients that support overall liver health and help break down fats. Eat 1 to 2 avocados per week for a couple of months to help reverse liver damage. Turmeric Turmeric is another popular and effective liver-cleansing food. It also improves the body’s ability to digest fats. The compound curcumin in turmeric induces the formation of a primary liver detoxification enzyme called glutathione S-transferase. It also helps regenerate damaged liver cells. Mix ¼ teaspoon of turmeric powder in a glass of water and boil it. Drink it twice daily for a couple of weeks. Also, include this spice in your daily cooking. Apples An apple a day is the secret behind a healthy liver. Apples are a good source of pectin, a soluble fiber that helps remove toxins from the digestive tract and cholesterol from the blood, in turn preventing the liver from being overworked. Moreover, apples contain malic acid, a naturally cleansing nutrient that removes carcinogens and other toxins from the blood. All types of apples are good for your liver, however, for fast liver cleansing choose organic apples. Eat one organic apple or drink a glass of fresh apple juice daily. Walnuts The high amount of the amino acid l-arginine in walnuts aids the liver in detoxifying ammonia. Moreover, walnuts contain glutathione and omega-3 fatty acids, which aid the natural liver-cleansing process. According to a 2008 study published in the Journal of Agricultural and Food Chemistry, walnut polyphenols prevent liver damage induced by carbon tetrachloride and d-galactosamine. Munch on a handful of walnuts as a snack daily. You can also sprinkle them over a salad, side dish, soup or baked goods. Broccoli Support the natural liver-cleansing process by including broccoli in your diet. Being rich in glucosinolates, it helps flush carcinogens and other harmful toxins out of the body. The high fiber content in broccoli also improves the digestion process. Moreover, it contains fat-soluble vitamin E, an important antioxidant for the liver to carry out its functions. Eat 1 cup of broccoli 3 times a week to keep your liver healthy. Also, to keep your liver healthy, health experts recommend eliminating or reducing animal foods as well as alcohol, refined sugar, excess caffeine and processed foods from your diet. In addition, stop smoking as it causes significant damage to different organs of the body, including the liver.
Serves 2-3 | Prep Time: 5 Mins | Marinate Time: 30 Mins | Cook Time: 40 Mins
1 1/2 lbs chicken thighs
One 2-inch piece ginger, peeled and chopped
3 cloves garlic, peeled and chopped
1 tablespoon soy sauce
1 tablespoon oyster sauce
1 tablespoon honey
1 teaspoon sesame oil
3 heavy dashes white pepper
Pinch of salt
Rinse the chicken thighs and pat dry with paper towels. Add the ginger and garlic to the chicken and gently rub them on the chicken thighs. Add the rest of the ingredients to the chicken thighs, stir to coat well.
Set aside to marinate for at least 30 minutes.
Pre-heat the oven to 375F. Line the chicken on a tray lined with aluminium foil and bake for 40 minutes in the middle of the oven, or until the surface turn golden brown, slightly charred and the inside of the chicken thighs are cooked. Serve immediately.
You may cover the chicken with aluminum foil to prevent the surface from getting too dark. You can do that in the middle of baking the chicken, once the chicken surface has turned dark but the inside is still not cooked
Few other braised meats can achieve the richness and depth of braised lamb shanks. This recipe seasons the braising liquid with spices associated with Moroccan cooking. If you can’t find the ras-el-hanout, a North African spice blend, you can substitute curry.
Like most braised meats, the shanks are best cooked one to three days before serving. If you serve them on the same day, be sure to spoon off the rendered fat. I like to accompany the lamb and tomato-based sauce with curried couscous and sautéed red peppers, but basmati rice or boiled potatoes would work well, too.
Prep Time: 20 minutes Cook Time: 3 1/2 hours serving Size: 4
4 lamb shanks
Canola oil, for sauteing
1 large onion, cut into medium dice
5 cloves garlic, smashed with the flat side of the knife
1 tablespoon cumin
1 tablespoon coriander
1/2 teaspoon cayenne pepper
2 teaspoons ras-el-hanout, or curry powder
1 stick cinnamon
1 preserved lemon, scraped of pulp and pith, julienned or chopped
1 (28- ounce) can whole peeled tomatoes, pureed in a blender
1 tablespoon parsley, or cilantro minced
Season the lamb shanks liberally with salt and set aside long enough for the salt to dissolve, at least 15 minutes.
Put enough flour for dredging the shanks into a plastic bag. Add the shanks and coat with the flour.
In a Dutch oven or other heavy ovenproof pot, add enough oil to reach 1/4-inch up the sides and heat over high heat. When the oil is hot but not yet smoking, shake any residual flour off the lamb shanks and sear them until they have a nice crust. Remove to paper towels to drain.
Preheat the oven to 300°F.
Wipe out the pot, add a thin film of oil, place over medium high heat and sauté the onion and garlic until the onion develops some color, about 10 minutes. Add the cumin, coriander, cayenne, ras-el-hanout (if using), cinnamon, and half of the lemon, and stir to cook the spices and coat the onion, about 1 minute.
Nestle the shanks in the pan, add the tomatoes with their liquid, and bring to a simmer.
Cut out a round of parchment/baking paper that will fit your pot. Press this paper lid onto the shanks or cover the pot with a lid, placing it slightly ajar. Set the pot in the oven.
Cook the shanks until they are fork tender, about 3 hours.
Remove the pot from the oven and let the shanks cool to room temperature. Refrigerate until thoroughly chilled.
Remove the congealed fat on the surface and discard. Reheat the shanks over medium-low heat or in a 300°F oven, just until heated through. While the lamb is reheating, soak the remaining preserved lemon in water for 5 to 10 minutes.
Serve the lamb with the sauce and garnish with the lemon and the parsley, if desired.
3/4 pound flank steak, sliced very thin and against the grain
4 cups broccoli cut into bite-sized pieces
1-1/2 tablespoons high-heat cooking oil like vegetable or canola oil
2 cloves garlic, minced
2 teaspoons cornstarch, dissolved in 2 tablespoons water
cooked white rice
For the beef marinade:
1 teaspoon low-sodium soy sauce1 teaspoon mirin
1/2 teaspoon cornstarch
For the sauce:
1/4 cup oyster sauce
2 teaspoons mirin
2 tablespoons low-sodium soy sauce
1/2 cup chicken broth
Place the sliced beef in a large ziplock bag. Stir together the marinade ingredients and pour into the bag. Smoosh to coat the beef in the mixture, then let it sit at room temperature for 10 minutes.
Meanwhile, steam the broccoli for 2 minutes, or until crisp tender. Do not overcook as the broccoli will cook a bit more later in the recipe.
Stir together the sauce ingredients in a small bowl and set aside.
Heat an electric wok, or very large skillet, to high heat. Add the oil then gently place the beef in the wok and spread into a single layer. Let the beef cook for 1 minute without touching it.
Add the garlic and stir continuously for 1 minute, then add in the sauce and broccoli. Bring the sauce to a boil, then add in the cornstarch dissolved in water. Cook until the sauce has thickened slightly, about 2 minutes. Serve over rice, if desired.