Monday, May 12, 2008

Term/Definition

Indian Terms : Tandoori

A term used for dishes cooked in a clay oven. However it is also used to describe food that has been marinated with various ingredients that turns the food red-orange in colour. Originally it was confined to chicken, lamb and naan bread and recently used for cooking lobster.

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Featured Product

Cook It!
Cook It! is a software package for your home PC that will manage all your recipes and recipe books in a fun and easy-to-use way.
You can have any number of recipes stored in different recipe books. Cook It! prints out the recipe with an ingredient list for any number of servings and in any units of measure.
Cook It! includes a HUGE Glossary of terms relating to all forms of epicurian endeavour!

Price: £25.00
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Rhubarb & Apple Crumble: Something traditional!

Rhubarb makes excellent crumbles. Here we combine the vegetable with apples to make an delightful and tasty pudding. The added sugar reduces the tartness of the rhubarb. Serve with whipped cream or ice cream.

For those of you who do not know what a crumble is .........
CRUMBLE: A British dessert comprising of stewed fruit such as apples or rhubarb, topped with a crumbly mixture of flour, butter and sugar. The crumble is then baked in an oven until the topping is crisp and then served with custard, cream or ice cream on the side.

RHUBARB PHOTOGRAPH:
Scott D.Clark © http://www.flickr.com/photos/cannellfan
This fantastic photograph was kindly provided by Scott to use in our CookIt! glossary.


NB: In order to add this recipe to one of your recipe books, you will need to have the FULL version of Cook It!. See How to Buy for more details.

Our Seasonal Ingredient : RHUBARB

RHUBARB: a sharp-tasting vegetable originating from Asia. Most recipes compensate for the acid taste by adding a large quantity of sugar. Rhubarb may be stewed and then added to sugar to form a filling for crumbles, pies and tarts. Early shoots of rhubarb can be produced by “forcing” them. Here rhubarb is grown in dark sheds and kept moist and warm before being harvested by candlelight. This ensures very thin-stalked, vibrant pink, delicate and succulent tasting stems.

THE BENEFITS:
Rhubarb is good for warding off infections and assists in preventing cancer. It is an excellent source of vitamins B and C and contains potassium used for maintaining fluid balance in the body. Rhubarb is low in sodium with stalks that provide dietary fibre and calcium although the calcium is combined with oxalic acid and so is not easily absorbed by the body. Rhubarb is used as a slimming agent due to its laxative properties. NB: Rhubarb is poisonous unless cooked.
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