The cocktail is believed to have come from Italian culture. The Italians have been making a drink called the frozen granita for centuries. This involves shaving ice off a large block and crushing it. This is then mixed with available juices, such as lemon, orange and watermelon. This would ultimately create a slushie like beverage, which is enjoyed by both kids and adults.
The granita laid the platform for the frozen cocktail. People starting adding left over bits of alcohol into the granita which formed an alcoholic slushie. From here people came up with different recipes and today there are hundreds of cocktail recipes.
Making a cocktail can be pretty easy. It is just a matter of mixing some juices and alcohol. However, a frozen cocktail is a little bit more challenging. To make one, you need about half a kilo of ice. This needs to be broken down into smaller pieces. To achieve this, you can use a few techniques. The first is to use a blender. This is the easiest way. All you do is put the ice inside and blend for 30 seconds and it will finish in a nice slushie texture. You
Making Tzatziki is an organic process. Below are the base ingredients, you can add more or less to fit your process. Once you know what goes in it, it’s easy to experiment and find your desired taste.
A note to mentioned: Authentic Tzatziki is always served chilled and thick!
- 5 of English cucumber, ends and skin removed.
- 2 cups of Greek yogurt (whichever is your favorite)
- 2 cloves of garlic, minced (to preference)
- 1 handful of dill, minced
- 3tbs Greek olive oil
- 1tbs red wine vinegar
- 1 pinch of sea salt
- Juice of one lemon
- Grate cucumber
- Squeeze grated cucumber to remove all liquid
- add to yogurt
- add all other ingredients to yogurt
- Mix well
- let sit for at least 4hrs for all flavors to come together
Here are a few variations to the recipe above that you may wish to try. All are same steps to make as first (give or take ingredients):
- 5 of English cucumber, ends and skin removed.
- 2 cups of Greek yogurt (whichever is your favorite)
- 2 cloves
Asahi’s “Off,” is another top very low-calorie beer in Japan. It pour a gold color. Nose is weak. It really doesn’t have much taste for me, but after taking one sip I was slightly disappointed. However, some of my colleagues claim that the beer is light tasting and refreshingly clean on the palate. Easy to drink and enjoy without getting too drunk, so not too bad of a choice, I think. Still quite popular with Japanese.
Third sector beers take happoshu and blend it with spirits derived from barley or wheat. Some have low-calories, others have zero glucose content, while others contain less additives and purines. Alcohol content in these drinks ranges from 4% to 8%.
Kirin Tanrei Green Label by Kirin pours a pale yellow colour, no head. Smells malty. Not a bad beer, nothing special, though. It has a great flavor depending on who’s drinking it. Typically, Westerners may not identify with the same flavor profiles as Japanese drinkers on this particular beer. This is still considered a popular low-calorie beer in Tokyo.
Aqua Blue (Asahi) pours a pale straw color. It has a decent white head and is full strength with low-calories. This beer
Though eating out is fantastically diverse in Los Cabos, the abundance of fresh food in Baja California should encourage travelers to spend at least one day trying its delicacies, even if it means staying at home to cook. Most expatriates agree that one of their favorite facts about food-shopping in Mexico is this: It is easier and cheaper to eat fresh & local food than to dine on imported, canned, or processed food in Mexico. This encourages the freshness of Baja fare; Dining out is reliably fresh, and home cooking generally involves a bounty of unusual fruits and familiar vegetables that might have cost triple in the United States or Canada.
The Sea Of Cortez is one of the most ecologically diverse bodies of water in the world, and the Pacific Ocean isn’t far behind with its edible inhabitants. Suffice it to say, fish-lovers worship Baja’s amazing aquatic variety. Abalone and Anchovies are both nutritious and plentiful in Baja and several varieties of clams are found in Sea of Cortez and Pacific Coasts. Conger Eel and Squid are caught and sold fresh in Baja California Sur. Albacore, Yellowfin, Blackfin, Bigeye, Pacific and Northern Bluefin Tuna can be
Now, of course it’s ludicrous to think that this particular food has the same caloric value as a bowl of celery sticks, but people should realize that some of the ingredients are actually very beneficial to people’s health.
One of the beneficial ingredients it contains is cheese. Unless someone is lactose intolerant, consuming cheese can actually be a great thing. That’s because it’s a dairy product and most dairy products contain a significant amount of calcium. Calcium helps to build strong bones. This in and of itself is a great reason to see this food item as a healthy choice.
Just think about it, as people get older they begin to experience the horrible effects of diseases such as osteoporosis. This causes their bones to weaken and become fragile. Eating a food that contains a respectable amount of cheese can help to prevent or curb the harmful effects of these types of issues.
Another great thing about pizza is the fact that it contains tomato sauce. One of the reasons that this ingredient is so helpful is because it contains vitamin C. This vitamin is good because it helps to fight against bacteria that cause
Sake that is naturally slow cooled and aged through a series of labor intensive techniques could only produce something like the sake mentioned above. When you hear terms like nama-zume, hiyaoroshi, and honjozo thrown around amongst sake aficionados, and you don’t know what they mean, then you know the sake is going to be well worth a sip. All the words for some reason sound like something good is about to be enjoyed. Although it helps to understand the labels on the battle, it is not essential. You do not have to be a sake guru to love and appreciate Japanese sake.
Honjozo is a term used to denote a premium grade of sake that has very limited amounts of alcohol added and is stored without pasteurization. Nama-zume is heated once before it is stored whereas regular sake is heated twice during the whole sake production process. More emphasis is placed on the natural development of the final product than the overly pasteurized filtration of sake. It’s not like the average drinker is going to remember all of those terms, nor care. What’s important is that you have a very general idea of what it is you
Grilled tomatoes and mushrooms on whole grain bagel
Tomatoes and mushrooms are best grilled so you avoid adding calories by soaking them in oil.
Mushrooms and tomatoes are included in the 5 A day as well as whole grain bread which includes vitamins B and E, plus fiber and minerals.
Porridge with semi-skimmed milk topped with dried fruits
Insoluble fibers are considered gut healthy fibers as they do not dissolve in water and speed up the digestion process of which the passage of food passes through the gut, providing an almost laxative effect and the oats do exactly this which may help reduce cholesterol levels in the blood.
Oats however are unlike other insoluble fibers like vegetables as they still take a while to break down keeping you fuller longer while they release sustained energy with additional fruit to boost vitamin count.
Low-fat spread on whole meal bread and a boiled egg
Rich in minerals, vitamins A and D, riboflavin and protein, eggs are an essential 5 A ingredient while whole meal is an insoluble fiber that contains vitamins B, E, fiber and a wide range of minerals.
Think of cake pops as the best of both worlds – the richness of cake covered with silky frosting and sweet coatings on a lollipop stick. Think of being a kid again but with adult-friendly portions. Think of enjoying a wide range of delicious flavors with every stick and you will get why cake pops are popular during special occasions and daily meals. Choose from flavors like chocolate, red velvet and vanilla with coatings of chocolate ganache, white chocolate ganache, and colored candy melts.
Who can resist the delicious flavors, mildly moist texture, and melt-in-the-mouth quality of macarons? Certainly not you! The sweet meringue-based treat is filled with almond, cherry and chocolate while its flavors include hazelnut, pistachio and almond. If you are adventurous, you can also choose from fillings like lemon, mint and lavender. Even vegetarians will love the fillings made from coconut, vegan chocolate, and pumpkin. And you cannot resist the vibrant colors of macarons, too.
The creamy deliciousness of cheesecakes continues to reel in lovers of the sweet treat. Basically, this is made from a mix of cream cheese, eggs and sugar on a crust made
Based on the holly Quran, there are a few restrictions on what Muslim can not eat: pork, blood, any animal that is not slaughtered in the name of Allah and alcohol
So halal food is food that doesn’t violate the restrictions above.
Most non-Muslims know that Muslims can’t eat pork but very few people understand that halal is more than pork-free and alcohol-free. With the exception of seafood, any animal that is not slaughtered in the name of Allah is not halal. Chickens, cows, lambs, or turkeys can be non-halal when they are not slaughtered according to the Islamic guidelines. The Islamic guidelines require animals to be slaughtered by making incisions at the front of their throats using very sharp knives. The incisions should be deep and cut into the carotid artery, wind pipe and jugular veins to release all the blood from the body. The meat can only be consumed/processed after all the blood is drained from the body. When slaughtering an animal, the head of the animal has to be aligned to face the Qiblah and the
The place was totally charming; quaint, serene (on a Saturday afternoon), and clean. The dining area was not large, there were only seven tables, but neither did it feel cramped. The owner sat contentedly at the bar while some lovely Thai women, some of them wait staff, and one with a child, lingered toward the front in quiet conversation. The menu, scribbled on a blackboard was not entirely convenient but charming nonetheless. We studied it for about ten minutes before ordering.
Subsequently, I did a bit of ‘after-the-fact’ research and found that critics refer to Le Bouchon as ‘Bangkok’s most authentic French bistro,’ and the top regular dining spot for most local Gauls’.
The blackboard menu, I’m told, never changes; it displays a number of classic French dishes. Begin with warm a goat cheese salad comprising three aromatic chunks melted on grilled French bread set atop plentiful lettuce doused in vinegar and oil. Foie gras ravioli with port wine is a tender and melt-in-the-mouth sensation, and the perfect appetizer to stimulate the palate. Main courses at le Bouchon are surprisingly generous. A real treat, frog legs is fried in garlic and served with potatoes and sauteed