Candy Cane

candy cane




christmas candy canes




candy cane recipe



candy cane pictures



candy cane heart

These holiday cookies are a great treat to make with the kids and get you in the Christmas spirit. Many people do not realize that cookie dough can be colored to make a wide variety of colors for most any holiday season. Just a few drops of food coloring in your dough can make the color desired.

The traditional candy cane is red and white with plenty of holiday cheer added to the mix. Of all its uses, the candy cane is most popularly known as great tasting candy made in a variety of sizes.

Christmas Pudding

christmas pudding



christmas pudding recipe



english christmas pudding



christmas pudding illustration



Unique Christmas Pudding

The Christmas pudding can also trace its origins to a soupy gruel of the 14th century called 'frumenty'. This was usually made of beef and mutton with raisins, currants, prunes, wines and spices added as well. This was more of a meal consumed during the fasting in the run-up to the Christmas festivities.

Christmas pudding is also known as 'Plum Pudding' and is traditionally eaten in Britain and Ireland as a desert on Christmas day. Recipes vary from family to family and often are guarded as they handed down their prized recipes through the generations.

Christmas Cookies

gingerbread man



christmas cookies



christmas cookies recipes with pictures



christmas cookies clip art



christmas cookie decorating



gingerbread house

My family loves old-fashioned sugar cookies. Tint one batch with food coloring. Roll each into a rectangle and layer one atop the other. Roll, chill, cut, bake and serve. Be adventuresome. Spread some raspberry jam between layers of plain and green tinted dough for a festive cookie.

Turkish Food

Turkish Food

Turkish Food

Turkish Food Recipe

When one thinks of Turkish food, some might recall last week's drinking session finishing off with a late night greasy Kebab. That late night stop is nothing like the culinary delights that one will experience when visiting Turkey. In fact the Ottoman Empire passed laws mandating that food should be served fresh and this has been followed through to now.

The Mediterranean diet is considered to be one of the healthiest in the world. Ingredients that are used in Turkey are fresh daily with a range of seasonal offerings as the climate is accommodating to a variety of supplies. Turkish staples include vegetables, fish and lamb with generous amounts of olive oil. The diverse climate allows Turkey to grow and produce fresh tomatoes, olives, melons, peppers, wheat, tea, etc. The surrounding seas are abundant in fish - as any boat excursion will testify. The grouper fish makes an excellent dish with a mild but distinct flavour - cross between a halibut and sea bass.

Turkish dishes include selection of mezze platters; these are quite like Spanish Tapas - including a range of hot and cold starters, either served on one or several plates. These include Spicy tomato salsa (Ezme), Carrot with Mint and garlic, yogurt, cucumber and mint (Haydari), stuffed vegetables (Dolma), Calamari, Halumi, Tahin. And of course the pita bread does justice to hummus, and the many colourful pastes of chilli and Tapenade. Turkish mezze starters are light enough to carry the flavours through and allow room for a main dish and possibly a dessert of baklava.

Having such a rich olive oil influence on the diet, it is no wonder that Turkish natives have a low heart attack rate and that their skin is soft and supple. The freshness of the food ensures that the body is always well nourished with vitamins. Dishes served near or on the coast line, such as Kalkan or Oludeniz are primarily based on seafood; this has been well established by scientists as the healthier choice of food.

Turkey's surrounding crystal clear ocean water and its' beneficial lifestyle is becoming more acknowledged - resulting in a sharp increase of the demand for Turkish property for sale. Westerners are beginning to recognise Turkey as an up and coming preference of residence. Advancement in hospitality, sided with a healthy lifestyle and the affordability of property for sale in towns such as Kalkan are making Turkey the choice of both holiday and retirement destinations. The coastal towns sport amazing views over the oceans and combined with the gourmet on offer, it's an easy choice - both for holiday and long time retirement.

The proximity of the sea ensures freshness of fish and in all the coastal towns, and hillside Kalkan villas are for sale at very affordable prices - these are half the expense of damp and tiny European dwellings.

Many restaurants will offer an al a carte menu alongside the fresh catch of the day. The fresh catch is ready for perusal and choice by weight. There can be no fresher food more affordable and enriched with essential vitamins then from a Turkish town.

Article Source: http://EzineArticles.com/?expert=Graham_Flaherty

Traditional Russian Food

Traditional Russian Food

Traditional Russian Food

Russian cuisine often reflects the harsh climates they are accustomed to, such as hearty meat dishes and stews to warm you all day. But like any good food culture, they have a unique sweet side too. The majority of the food is are just simple dishes that taste great, some of which you will already be familiar with and some of which are relatively unknown in the western world. Today I'd like to introduce you to 2 of these Russian desserts, so let's get started:

Chvorost:

Chvorost are sweet pan-friend cookies essentially, but I have yet to find a similar dish here in the UK. There is a little alcohol in the recipe, but only for flavour as the actual alcoholic content will evaporate during cooking. Here's what you'll need:

- 2 1/2 cups flour

- 1 cup milk

- 2 eggs

- 1 tbsp of Rum

- 1 Salt

- Oil

- Sugar, icing sugar, and jam to serve

Preparation:

Whizz up a standard pastry in the mixer with the first 5 ingredients, then knead by hand. Roll out the pastry until it's really thin, and cut into 4 inch long strips, twisting it and creating various shapes as your imagination takes you.

In a pan with plenty of oil, over a moderate flame, fry the cookies until they have a golden toasted colour. Serve in a variety of ways - sprinkled in sugar and icing sugar, dipped in jam etc. If you are British, include a nice big pot of tea and eat during afternoon tea time.

Traditional Russian Food

Russian Carlotta Recipe:

Carlotta is actually an Italian word, but this is the Russian equivalent and the best word I know to describe it. It's a nice little yogurt/gelatin pudding, and you will need:

- 8 eggs

- 1 tbsp unflavored gelatin

- 2 cups light cream

- 1 cup sugar

- 1/2 tablespoon vanilla essence

- 2 cups of normal cream

- 25 (!) wafers

Preparation:

Over a bain-marie, dissolve the gelatin with the light cream and half a cup of sugar (leave half for later). Separately, put the egg yolks only into a bowl and whisk them until frothy (don't discard the egg whites). Add to the gelatin mix over the bain marie and stir gently, ensuring it doesn't boil. Add the vanilla and give a final stir before taking off the stove and allowing to cool.

Now, get the whites of the egg (that you didn't throw away, hopefully) and whisk until stiff peaks develop, adding the rest of the sugar gradually. Set aside and whip the other cream until it thickens.

Mix the egg white gently in with the yolk and gelatin mix you already have.

Place the wafers around a spring mold, with a little butter on the sides to prevent sticking. The wafers should be cut precisely to fit the height of the mold and placed as tightly together as possible. Pour the mix into the mold, and chill until it curdles.

Article Source: http://EzineArticles.com/?expert=James_A_Bruce

Famous Russian Soup Recipes

Famous Russian Soup Recipes

Mushroom soup is also a Russian favorite and this is made with fresh mushrooms. The water in which the mushrooms are cooked is changed several times during the cooking process. There is a tasty chilled soup called "okroshka" which is great when the weather is hot. It is garnished with dill and sour cream and is usually made from sausages or some type of meat.

Borscht - The Most Famous Russian Soup

Borscht is perhaps the most famous soup from the Soviet Union and it is bright red in color. It contains beets, potatoes, onion, garlic, cabbage, carrots, dill and more. This soup might not soup particularly appetizing but it has an incredible flavor. Like most Russian soups, it is traditionally adorned with a dollop of sour cream before serving.

Famous Russian Soup Recipes

Recipe for Mixed Meat Soup

This Russian soup recipe makes two quarts of soup. Beef, kidney, ham, and hot dogs are used for the meat content and onions, olives, tomatoes, capers and more are added for texture and flavor. Serve this soup with a dollop of sour cream, in the typical Russian style.

Famous Russian Soup Recipes

If you want to substitute any of the meats, that is fine. Perhaps you are a fan of chicken soup recipes, in which case you can use chicken instead of the hot dogs or kidney.

Famous Russian Soup Recipes

Like a lot of other Russian soup recipes, this one is best when you make it a day in advance, chill it overnight in the refrigerator and then warm it up and serve it the following day, because this lets the flavors combine better and the soup will have a superior taste.

Famous Russian Soup Recipes

You will need:

* 2 1/2 lbs beef chuck on the bone
* 2 tablespoons butter
* 1/4 lbs hotdogs, in 1/4 inch slices
* 1 veal kidney
* 1 tablespoon capers
* 2 chopped onions
* 1/4 lb ham, in 1/2 inch cubes
* 6 cups water
* 4 oz pickled mushrooms
* 6 tablespoons flour
* 2 bay leaves
* 2 julienned dill pickles
* 1/2 teaspoon white pepper
* 1/2 teaspoon black pepper
* 1/2 cup chopped, pitted black olives
* 2 peeled, chopped fresh tomatoes
* 1 teaspoon salt
* 1 tablespoon tomato paste
* 1/2 sliced lemon

How to make it:

Boil the beef chuck in the water for an hour and a half to make a juicy, rich broth. Remove and discard the beef bones. Slice the kidney and dredge it in the flour. Saute it in the butter with the onions. Stir the hot dogs, ham, onions, and kidney into the beef broth. Cook for twenty minutes, then add the other ingredients and cook for fifteen minutes more. Serve hot.

Article Source: http://EzineArticles.com/?expert=Christine_Szalay_Kudra

Russian Food Recipes

russian food recipes

Russian cuisine often reflects the harsh climates they are accustomed to, such as hearty meat dishes and stews to warm you all day. But like any good food culture, they have a unique sweet side too. The majority of the food is are just simple dishes that taste great, some of which you will already be familiar with and some of which are relatively unknown in the western world. Today I'd like to introduce you to 2 of these Russian desserts, so let's get started:

russian food recipes

Chvorost:

Chvorost are sweet pan-friend cookies essentially, but I have yet to find a similar dish here in the UK. There is a little alcohol in the recipe, but only for flavour as the actual alcoholic content will evaporate during cooking. Here's what you'll need:

- 2 1/2 cups flour

- 1 cup milk

- 2 eggs

- 1 tbsp of Rum

- 1 Salt

- Oil

- Sugar, icing sugar, and jam to serve

Preparation:

Whizz up a standard pastry in the mixer with the first 5 ingredients, then knead by hand. Roll out the pastry until it's really thin, and cut into 4 inch long strips, twisting it and creating various shapes as your imagination takes you.

russian food recipes

In a pan with plenty of oil, over a moderate flame, fry the cookies until they have a golden toasted colour. Serve in a variety of ways - sprinkled in sugar and icing sugar, dipped in jam etc. If you are British, include a nice big pot of tea and eat during afternoon tea time.

russian food recipes

Russian Carlotta Recipe:

Carlotta is actually an Italian word, but this is the Russian equivalent and the best word I know to describe it. It's a nice little yogurt/gelatin pudding, and you will need:

- 8 eggs

- 1 tbsp unflavored gelatin

- 2 cups light cream

- 1 cup sugar

- 1/2 tablespoon vanilla essence

- 2 cups of normal cream

- 25 (!) wafers

Preparation:

Over a bain-marie, dissolve the gelatin with the light cream and half a cup of sugar (leave half for later). Separately, put the egg yolks only into a bowl and whisk them until frothy (don't discard the egg whites). Add to the gelatin mix over the bain marie and stir gently, ensuring it doesn't boil. Add the vanilla and give a final stir before taking off the stove and allowing to cool.

russian food recipes

Now, get the whites of the egg (that you didn't throw away, hopefully) and whisk until stiff peaks develop, adding the rest of the sugar gradually. Set aside and whip the other cream until it thickens.

Mix the egg white gently in with the yolk and gelatin mix you already have.

Place the wafers around a spring mold, with a little butter on the sides to prevent sticking. The wafers should be cut precisely to fit the height of the mold and placed as tightly together as possible. Pour the mix into the mold, and chill until it curdles.
Article Source: http://EzineArticles.com/?expert=James_A_Bruce