today very easy pork with aubergines

Pork with aubergines

Preparation : 20 min Cooking : 90 min Budget : Reasonable From : France Difficulty : Easy

Ingredients : 650g pork loin, cut into small pieces 1kg aubergines 4 tsp groundnut oil 2 cloves garlic 1 chilli Thyme, bay leaves Salt & pepper Recipe : 1. Saute onions and garlic in oil over a high heat, until translucent. 2. Add meat, saute until golden. 3. Add a little water, then add spices. 4. Reduce heat and cook for an hour. 5. Peel and dice aubergines. 6. After an hour of cooking, add aubergines to pan, with a little water where necessary. 7. Cook for a further 30 minute

Quick and Easy SALAD

Watermelon Salad

INGREDIENTS

• 2 small watermelons
• 1 (15 ounce) can canned diced pineapple in juice, drain juice and reserve
• 1 pound seedless grapes
• 2 apples - peeled, cored and chopped
• 2 bananas, cut into bite-size pieces

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DIRECTIONS

1. Cut each watermelon in half lengthwise. Hollow out the insides using a melon baller, reserving rind for later use. Drain pineapple, and discard juice. Cut apples in half, remove cores, and cut into bite size pieces. Peel banana, and slice in to bite size pieces. Rinse grapes under cold running water, and pat dry.
2. In a bowl, toss together the watermelon balls, pineapple, apple, banana chunks, and grapes. Divide fruit salad among the 4 reserved watermelon "bowls," and serve.

   

   Potato Salad

   INGREDIENTS

3. 2 pounds red potatoes
4. 1/2 cup mayonnaise
5. 1/2 cup sour cream
6. 2 tablespoons prepared horseradish
7. 1 tablespoon chopped fresh parsley
8. 3/4 teaspoon salt
9. 1/2 teaspoon pepper
10. 3 bacon strips, cooked and crumbled
11. 4 hard-cooked eggs, chopped
12. 2 green onions, sliced

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DIRECTIONS

1. Place potatoes in a large saucepan and cover with water. Add 1/4 teaspoon salt. Bring to a boil. Reduce heat; cover and cook for 20 minutes or until tender. Drain and cool. Cut potatoes into cubes.
2. In a large bowl, combine the mayonnaise, sour cream, horseradish, parsley, pepper and remaining salt. Stir in the potatoes, bacon, eggs and onions. Cover and refrigerate up to 24 hours.

   Beet Salad with Goat Cheese

   INGREDIENTS

3. 4 medium beets - scrubbed, trimmed and cut in half
4. 1/3 cup chopped walnuts
5. 3 tablespoons maple syrup
6. 1 (10 ounce) package mixed baby salad greens
7. 1/2 cup frozen orange juice concentrate
8. 1/4 cup balsamic vinegar
9. 1/2 cup extra-virgin olive oil
10. 2 ounces goat cheese

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DIRECTIONS

1. Place beets into a saucepan, and fill with enough water to cover. Bring to a boil, then cook for 20 to 30 minutes, until tender. Drain and cool, then cut in to cubes.
2. While the beets are cooking, place the walnuts in a skillet over medium-low heat. Heat until warm and starting to toast, then stir in the maple syrup. Cook and stir until evenly coated, then remove from the heat and set aside to cool.
3. In a small bowl, whisk together the orange juice concentrate, balsamic vinegar and olive oil to make the dressing.

Five Steps to Perfect Pasta Salad

1. Easy formula:

   Step 1. Pasta

   Step 2. Key ingredients

   Step 3. Intense flavors

   Step 4. Onions & herbs

   Step 5. Dressing

   I teach cooking classes across the country, and as often as a possible, I demonstrate pasta salad. Why? Because people make it all the time. (When's the last time you attended a potluck that didn't have a pasta salad?) But rarely do these sturdy, colorful, economical salads taste as good as they look. They can be dry, bland, oily, sharp or uninteresting.

   For a stunning, irresistible pasta salad, follow the five steps I've outlined here. If you're nervous about making your own salad, simply pretend you're at a salad bar. Be creative with ingredients you like to eat, but use a little common sense. When making an Asian-style salad, for example, use typical stir-fry ingredients such as celery and bell peppers.

   Using this formula as a guide, you'll create beautiful pasta salads that

   will have people asking for your recipe. The proportions given make enough to serve as a side dish to 12 to 16 people.

   
   Step 1:
   Cook 1 pound of pasta. Select a 16-ounce box or bag of bite-size pasta. I recommend farfalle (bow ties), fusilli (corkscrews), penne, ziti, rotelle (wagon wheels), macaroni or small shells. Cook the pasta in a gallon of boiling water seasoned with 2 tablespoons of salt (that's right, 2 tablespoons!) until just tender. Drain but do not rinse the pasta. Instead, dump it onto a large-lipped cookie sheet to cool and dry. Don't worry if the pasta sticks together. The dressing will break it up.

   
   Step 2:
   Prepare 2 pounds of key ingredients. These are the salad's major add-ins: cooked and raw vegetables, poultry, seafood, canned beans and mild cheeses, for example. Some need little or no preparation before going into the salad. Others can be cooked in the pot of water along with the pasta. Still others are best sauteed or grilled. Choose at least 3 major flavorings. It's good to let one ingredient lead (for example, 1 pound of asparagus with 8 ounces each of sliced mushrooms and cherry tomatoes, for a total of 2 pounds).

   Options for cooked vegetables
   These can cook right along with the pasta in the pot of boiling water.

   Add them to the cooking pasta during the last minute of boiling. Drain and cool them with the pasta for that just-right, tender-crisp texture.

2. Broccoli or cauliflower, florets cut into bite-size pieces, stems peeled and cut into 1/4-inch thick coins
3. Asparagus, trimmed and cut into bite-size lengths
4. Carrots, peeled and cut into 1/4-inch coins
5. Green beans, trimmed and cut into bite-size lengths
6. Snow peas or sugar snap peas, strings removed
7. Zucchini, quartered lengthwise and sliced 1/4-inch thick

Options for no-fuss vegetables

• Canned artichoke hearts, drained, rinsed and quartered
• Bean sprouts
• Celery, sliced 1/4-inch thick
• Mushrooms, thinly sliced
• Cucumbers, quartered lengthwise, cut into bite-size pieces and lightly salted
• Fennel, trimmed, halved, cored and thinly sliced
• Avocados, halved, pitted, peeled and cut into bite-size pieces (add at last minute to prevent darkening)
• Zucchini, halved lengthwise if small, quartered lengthwise if large, then thinly sliced
• Cherry tomatoes, halved and lightly salted
• Bell peppers, cored and cut into bite-size strips
• Tomatoes, seeded and cut into medium dice and lightly salted
• Frozen green peas, thawed

Options for grilled or broiled vegetables

All of these vegetables should be brushed with olive oil and sprinkled with salt and pepper before grilling or broiling.

• Eggplant, cut into 1/2-inch-thick rounds; cut into bite-size pieces after grilling
• Fennel, trimmed, halved, core left intact, and cut into wedges; cut away tough core after grilling
• Large whole mushrooms; slice or quarter after grilling
• Bell peppers, cored, seeded and quartered; cut into bite-size pieces after grilling
• Zucchini, cut on the diagonal into slices 1/2-inch thick

Options for sauteed vegetables

Asian-style salads taste best with lightly sauteed vegetables, particularly celery and peppers.

• Celery, sliced 1/4-inch thick
• Bell peppers, cored, seeded and cut into bite-size strips

Options for other major add-ins

• Canned beans, drained and rinsed
• Chicken breasts, grilled, sauteed or steamed and cut crosswise into thin bite-size strips
• Italian sausage, steam-sauteed and sliced thin on a slight bias
• Cooked lobster
• Cooked and peeled shrimp
• Canned tuna, drained
• Mild cheeses (e.g., mozzarella, cheddar, Swiss, Monterey Jack), cut into 1/2-inch cubes
• Crabmeat (pasteurized lump), picked over for shell
• Ham, sliced 1/4-inch thick and cut into bite-size strips

Step 3:
Choose intense flavors. Stronger- tasting than the major add-ins, these ingredients should be used more sparingly. Pick at least one representative from this category, but feel free to use two or three--roasted peppers, pine nuts and feta cheese, for example, will give the salad a Mediterranean feel. If making an Asian-style salad, stick to nuts and seeds.

Options
In most cases, add about 1/2 cup, unless otherwise noted.

• Feta, crumbled
• Parmesan, shaved with a vegetable peeler
• Goat cheese, crumbled
• Capers, drained (1/4 cup)
• Olives, pitted and coarsely chopped
• Peperoncini, drained and thinly sliced
• Roasted peppers, cut into strips
• Sun-dried tomatoes packed in oil, cut into small dice
• Bacon, fried and crumbled (8 ounces)
• Prosciutto (8 ounces), thinly sliced, cut into small dice
• Smoked salmon (8 ounces), thinly sliced, then cut into thin strips (other smoked fish and shellfish are possibilities as well)
• Pine nuts, toasted
  Roasted cashews, coarsely chopped
• Roasted or honey-roasted peanuts, coarsely chopped
• Toasted sesame seeds (1/4 cup)
• Sunflower seeds

Step 4:
Add onions and herbs. No matter what else is in your pasta salad, always add three large green onions, sliced, or half of a small red onion, diced. The types of onions are completely interchangeable, although I tend to use green onions for Asian-style salads.

Then mince 3 tablespoons fresh herbs and/or grate 2 teaspoons orange or lemon zest (the peel minus the bitter white pith).

For Asian-style pasta salads, consider cilantro, basil and/or the citrus zests. Dill and mint are usually compatible with creamy-style salads. Because rosemary and tarragon are such strong flavors, use just 1 tablespoon of either herb combined with 2 tablespoons of minced parsley.

And if you're ever in doubt about which herbs to use, you'll never go wrong with good ol' chopped fresh parsley.

Step 5:
Make a dressing. Whether you prepare one of the following dressings or choose another, you'll need 1 cup to coat the salad. The key is to make sure the dressing is thick and emulsified; otherwise, the pasta absorbs the vinegar while the oil clings in droplets to the pasta's surface. Stick with milder rice wine vinegar or lemon juice. Balsamic vinegar, while flavorful, turns the pasta an unattractive brown, and stronger vinegars make bright green vegetables drab.

Each of these recipes makes about 1 cup. You can prepare the ingredients in advance, but toss the salad and dressing only 15 minutes before serving.

1. Hot Spinach Salad

   INGREDIENTS

2. 2 (10 ounce) packages baby spinach, rinsed and dried
3. 1 red onion, thinly sliced
4. 1 1/2 cups toasted, chopped pecans
5. 8 ounces crumbled blue cheese
6. 1 1/2 cups balsamic vinegar
7. 2 teaspoons molasses
8. 1 clove garlic, crushed
9. 1/2 teaspoon ground black pepper
10. 2/3 cup olive oil

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DIRECTIONS

1. In a large bowl, arrange spinach and red onion slices and top with toasted pecans and crumbled blue cheese.
2. In a small saucepan, warm the garlic in the olive oil to allow its flavor to diffuse into the oil. Then add molasses, vinegar and pepper. Whisking constantly, bring almost to a boil, remove from heat and cool until just warm. Pour into a shakeable container, shake and pour over salad. Serve immediately.

   Broccoli and Tortellini Salad

1. 

   INGREDIENTS

2. 6 slices bacon
3. 20 ounces fresh cheese-filled tortellini
4. 1/2 cup mayonnaise
5. 1/2 cup white sugar
6. 2 teaspoons cider vinegar
7. 3 heads fresh broccoli, cut into florets
8. 1 cup raisins
9. 1 cup sunflower seeds
10. 1 red onion, finely chopped

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DIRECTIONS

1. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
2. Bring a large pot of lightly salted water to a boil. Cook tortellini in boiling water for 8 to 10 minutes or until al dente. Drain, and rinse under cold water.
3. In a small bowl, mix together mayonnaise, sugar and vinegar to make the dressing.
4. In a large bowl, combine broccoli, tortellini, bacon, raisins, sunflower seeds and red onion. Pour dressing over salad, and toss.

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EASY DESSERTS

Tiramisu Toffee Dessert

INGREDIENTS

• 1 (10.75 ounce) package frozen prepared pound cake, thawed and cut into 9 slices
• 3/4 cup strong brewed coffee
• 1 cup white sugar
• 1/2 cup chocolate syrup
• 1 (8 ounce) package cream cheese
• 2 cups heavy whipping cream
• 2 (1.4 ounce) bars chocolate covered English toffee, chopped

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DIRECTIONS

1. Arrange cake slices on bottom of a rectangular 11x7 inch baking dish, cutting cake slices if necessary to fit the bottom of the dish. Drizzle coffee over cake.
2. Beat sugar, chocolate syrup, and cream cheese in a large bowl with an electric mixer on medium speed until smooth. Add whipping cream; beat on medium speed until light and fluffy. Spread over cake. Sprinkle with chocolate-covered toffee candy.
3. Spread frosting over cake. Sprinkle with toffee candy. Cover and refrigerate for at least 1 hour, but no longer than 24 hours to set dessert and blend flavors.

   Valentine's Pie

   INGREDIENTS

4. 1 (8 ounce) package cream cheese
5. 1 cup confectioners' sugar
6. 1 teaspoon vanilla extract
7. 1 (8 ounce) container frozen whipped topping, thawed
8. 1 (9 inch) prepared graham cracker crust
9. 1 (16 ounce) can cherry pie filling

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DIRECTIONS

1. In an electric mixer, beat the cream cheese and the powdered sugar until combined. Add vanilla and beat 2 minutes. Gently fold in whipped topping.
2. Transfer mixture into the pie crust. Top the filling with the cherries. Refrigerate for at least one hour before serving.

   Chocolate Cream Pudding

   

   INGREDIENTS

3. 1 cup white sugar
4. 2 tablespoons cornstarch
5. 1/4 teaspoon salt
6. 2 cups milk
7. 2 (1 ounce) squares unsweetened chocolate, chopped
8. 2 egg yolks
9. 2 tablespoons butter
10. 2 teaspoons vanilla extract

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DIRECTIONS

1. In a medium saucepan over medium heat, combine sugar, cornstarch and salt. Stir in milk and chocolate. Cook, stirring constantly, until chocolate melts and mixture thickens. Remove from heat and stir in egg yolks. Return to heat and cook 2 minutes more. Remove from heat and stir in butter and vanilla. Chill before serving.

   Homemade Vanilla Pudding

   

   INGREDIENTS

2. 2 cups milk
3. 1/2 cup white sugar
4. 3 tablespoons cornstarch
5. 1/4 teaspoon salt
6. 1 teaspoon vanilla extract
7. 1 tablespoon butter

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DIRECTIONS

1. In medium saucepan over medium heat, heat milk until bubbles form at edges. In a bowl, combine sugar, cornstarch and salt. Pour into hot milk, a little at a time, stirring to dissolve. Continue to cook and stir until mixture thickens enough to coat the back of a metal spoon. Do not boil. Remove from heat, stir in vanilla and butter. Pour into serving dishes. Chill before serving.

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EASY SOUPS

• BLACK OLIVE SOUP

Soup 1 teaspoon olive oil
2 cups fresh salsa
2 15-ounce cans black beans, drained and rinsed
2 cups chicken or vegetable broth
1 16-ounce can refried black beans
1/2 cup sour cream (optional)
1/4 cup fresh cilantro, roughly chopped (optional)

Heat the oil in a saucepan or large pot over medium heat. Add the salsa and cook, stirring occasionally, for 4 minutes. Add the refried beans, black beans, and broth and bring to a simmer. Cook until warmed through, about 5 minutes. Ladle into bowls. Top with some of the remaining salsa and the sour cream and cilantro (if using).

Yield: Makes 4 servings

NUTRITION PER SERVING
CALORIES 151(0% from fat); FAT 3g (sat 2g); CHOLESTEROL 6mg; CALCIUM 97mg; CARBOHYDRATE 28g; SODIUM 830mg; PROTEIN 9mg; FIBER 10g; IRON 3mg

Chicken Noodle Soup

The pasta will still have a chewy bite when the chicken is ready, but it continues to cook while the soup stands. Serve with rice crackers and lime wedges.

---

Ingredients

1 tablespoon vegetable oil
1 tablespoon bottled minced garlic
1 tablespoon bottled grated ginger

2 stalks fresh lemongrass, peeled
2 cups water
2 (14-ounce) cans fat-free, less-sodium chicken broth
1 pound chicken breast tenders, cut into bite-sized pieces
4 ounces uncooked angel hair pasta
1/4 cup chopped fresh cilantro
1 tablespoon fresh lime juice
1/2 teaspoon salt
2 green onions, thinly sliced
1 red chile pepper, finely chopped

Preparation

Heat oil in a large nonstick skillet over medium-high heat. Add garlic, ginger, and lemongrass; sauté 3 minutes. Add water and broth; bring to a boil. Add chicken and pasta; cook 5 minutes or until chicken is done. Remove from heat; stir in remaining ingredients. Let stand 5 minutes. Discard lemongrass.

French Onion Soup I

INGREDIENTS

• 1/4 cup butter
• 3 onions, thinly sliced
• 1 teaspoon white sugar
• 1 tablespoon all-purpose flour
• 2 1/2 cups water
• 1/2 cup red wine
• 2 (10.5 ounce) cans condensed beef broth
• 1 French baguette
• 8 ounces sliced Swiss cheeseMy folders:

DIRECTIONS

1. Melt butter or margarine in a 4 quart saucepan. Stir in sugar. Cook onions over medium heat for 10 minutes, or until golden brown.
2. Stir in flour until well blended with the onions and pan juices. Add water, wine, and beef broth; heat to boiling. Reduce heat to low. Cover soup, and simmer for 10 minutes.
3. Cut four 1 inch thick slices of bread from the loaf. Toast the bread slices at 325 degrees F (165 degrees C) just until browned, about 10 minutes. Reserve the remaining bread to serve with the soup.
4. Ladle soup into four 12 ounce, oven-safe bowls. Place 1 slice toasted bread on top of the soup in each bowl. Fold Swiss cheese slices, and fit onto toasted bread slices. Place soup bowls on a cookie sheet for easier handling.
5. Bake at 425 degrees F (220 degrees C) for 10 minutes, or just until cheese is melted

   Lentil and Sausage Soup

   

   INGREDIENTS

6. 1/2 pound sweet Italian sausage
7. 1 large onion, chopped
8. 1 stalk celery, finely chopped
9. 1 tablespoon chopped garlic
10. 1 (16 ounce) package dry lentils, rinsed
11. 1 cup shredded carrot
12. 8 cups water
13. 2 (14.5 ounce) cans chicken broth
14. 1 (28 ounce) can diced tomatoes
15. 1 tablespoon garlic powder
16. 1 tablespoon chopped fresh parsley
17. 2 bay leaves
18. 1/2 teaspoon dried oregano
19. 1/4 teaspoon dried thyme
20. 1/4 teaspoon dried basil
21. 1 tablespoon salt, or to taste
22. 1/2 teaspoon black pepper
23. 1/2 pound ditalini pasta (optional)My folders:

DIRECTIONS

1. Place sausage in a large pot. Cook over medium high heat until evenly brown. Add onion, celery and chopped garlic, and saute until tender and translucent. Stir in lentils, carrot, water, chicken broth and tomatoes. Season with garlic powder, parsley, bay leaves, oregano, thyme, basil, salt and pepper. Bring to a boil, then reduce heat. Cover, and simmer for 2 1/2 to 3 hours, or until lentils are tender.
2. Stir in pasta, and cook 15 to 20 minutes, or until pasta is tender.

   Potato and Cheddar Soup

   INGREDIENTS

3. 2 cups water
4. 2 cups peeled and cubed red potatoes
5. 3 tablespoons melted butter
6. 1 small onion, chopped
7. 3 tablespoons all-purpose flour
8. salt and pepper to taste
9. 3 cups milk
10. 1/2 teaspoon white sugar
11. 1 cup shredded Cheddar cheese
12. 1 cup diced ham

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DIRECTIONS

1. Using a medium sized stock pot bring water to a boil, add potatoes and cook until tender. Drain reserving 1 cup liquid.

Red Potato Soup

INGREDIENTS

• 8 red potatoes, cubed
• 1 onion, chopped
• 1 (49.5 fluid ounce) can chicken broth
• 1/2 cup margarine
• 2 tablespoons celery seed
• 1 teaspoon garlic powder
• 1 teaspoon ground black pepper
• 1 teaspoon onion powder
• 1 1/2 teaspoons seasoning salt
• 8 cups milk

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DIRECTIONS

1. In a large saucepan over high heat combine the potatoes, onion, broth, butter or margarine, celery seed, garlic powder, ground black pepper, onion powder and seasoning salt.
2. Bring to a boil, then reduce heat to medium low. Simmer for about 15 minutes, or until potatoes are tender. Add the milk, heat through and serve.

   Healthy Soups

   Here are a few tricks for upping the flavor of your soups while lowering their fat content:

3. If your recipe calls for pre-cooked vegetables--such as onions, celery, or carrots--use a very small quantity of oil or cooking spray. If the vegetables start to stick to the pan, add a tablespoon or so of water, wine or broth to keep them from burning.
4. Brown meats in a separate pan. Discard fat, and pat meat dry before adding to your stock pot.
5. Miso--fermented soybean paste--adds savor to soup stocks, especially vegetarian broths. Add a tablespoon or so per quart of water, or to taste.
6. Fry your spices for a minute or so over medium heat before adding them to your soup. Add dried herbs at the beginning of the cooking time, and fresh herbs right before serving.
7. If your recipe calls for a heavy cream, use pureed cooked potatoes instead. Or remove about two cups of your cooked soup and blend until smooth. (Use a stick hand blender for best results, or puree it one cup at a time in a blender. Hold the lid on tight with a kitchen towel to protect yourself from burns.) Stir the puree back into the soup to thicken it.
8. To add real cream flavor, stir in a few tablespoons of heavy cream when the recipe calls for 1 cup--a little cream will go a long way.

Note: because cream is an emulsion, it doesn't "break" or curdle--like milk or sour cream can do--if the soup starts to boil. Use the real thing, but in small amounts, if you're watching your saturated fat intake.

EASY COOKING

Spinach Isn't Just For Popeye

How smart is Popeye? Smarter than you think. Popeye attributes his amazing strength to eating spinach but he is also protecting himself against osteoporosis, heart disease, colon cancer and arthritis.

How smart is Popeye? Smarter than you think. Popeye attributes his amazing strength to eating spinach but he is also protecting himself against osteoporosis, heart disease, colon cancer and arthritis. The Journal of Nutrition recently published a report that spinach fights prostate cancer while The Nurses Health Study reveals women whose diets are high in kaempferol, a nutrient in spinach, have a 40 percent less risk of ovarian cancer.

Spinach, like other leafy green vegetables, provides more nutrients than most other foods. Vitamin C and Vitamin A, two nutrients in spinach, are important antioxidants that work to reduce free radicals in the body known to cause blocked arteries, heart attacks, or strokes. Spinach's Vitamin K promotes bone health. Add the iron and calcium and you have the mighty spinach. Make your spinach organic and you even increase the healthy nutrients of the mighty spinach. According to a study by Rutgers University comparing conventionally grown spinach with organic spinach, organic spinach has 97 percent more iron and 99 percent more manganese than conventionally grown spinach. Many of the essential trace elements that are absent in the conventionally grown spinach are rich in the organic. The United States---notably California and Texas---is one of the largest commercial grower of spinach. Help the economy and yourself, have organic spinach for dinner.

Jasmati Rice with Spinach

1 tablespoon olive oil
1 large organic sweet onion, chopped
1 cup organic frozen mixed vegetables, defrosted
1 package of organic spinach, rinsed and dried
1 cup uncooked organic Jasmati Rice
2 cups of organic chicken broth

Place rice in pan with chicken broth. Bring to a boil. Reduce heat to simmer. Wrap towel around lid. Secure wrapped lid on pan, making sure the cloth does not touch any part of stovetop. Simmer rice for 20 to 25 minutes or until all broth is absorbed and rice is slightly dry. Turn off heat but keep pan on burner. Remove wrapped lid.
Sauté onion in olive oil for 2 minutes. Add mixed vegetables and spinach. Continue to sauté for 3 to 5 minutes. Add rice to large bowl. Add spinach mixture and stir well.

Serve Jasmati Rice and Spinach with sliced tomatoes on the side. Tomatoes help the body absorb the iron in spinach.

Making a Smooth White Sauce - Whether you call it white sauce, cream sauce, or bechemel, you need to know how to make this basic sauce. When you know how to make a white sauce, you know how to make dozens of other sauce. This article will help you make a smooth white sauce every time. White sauce is the basis of hundreds of casseroles, soups, vegetable, and meat sauces. When you know how to make a white sauce, you know how to make veloute sauce, cheese sauce, onion sauce, curry sauce, and others. You can buy white sauce packets and, while some are good, others taste artificial. Nothing tastes as good as homemade sauce. I've been cooking for decades, but sometimes my sauce is lumpy because I am not paying close attention to what I am doing. Follow these tips and you will have a smooth white sauce every time. 1. Use a heavy-bottomed pan. This tip comes from the Epicurious website. Like most recipes, the recipe for white sauce on the website starts with butter. 2. Warm milk beforehand. This tip also comes from the Epicurious website. However, you can make a smooth sauce with cold milk if you are careful. 3. Stir/whisk the sauce constantly. According to the cooks.com website, you should stir the sauce constantly until it boils. Reduce the heat and cook a bit more, whisking constantly, until the sauce is smooth and thick. 4. Watch for sticking. Sometimes the flour in the sauce sticks to the bottom rim of the pan. You can feel this with the spoon or whisk when it starts to happen. To prevent lumping, remove the sauce from the heat, and scrape the bottom rim with a heat-proof spatula. 5. Use granular flour. I can make white sauce with regular flour, but prefer to use granuar (gravy) flour because it is less apt to lump. Most white sauce recipes call for regular or evaporated milk. My husband and I eat a low fat diet, so I use skim milk. I also use a butter-margarine blend to make the roux. Here is my recipe for white sauce. INGREDIENTS 1 tablespoon butter-margarine blend 1 1/2 tablespoons gravy flour dash low-sodium salt 1 cup skim milk METHOD Melt butter-margarine blend in a small saucepan. If you have a glass stove top, make sure the saucepan has a flat bottom and fits the burner. Whisk in gravy flour and salt. Cook roux for a few seconds. Add milk, whisking constantly, and cook over medium heat until the sauce thickens. You can change the flavor of your sauce by adding: * freshly grated nutmeg (nice with creamed spinach) * onion powder * garlic powder (I do this if I'm making Alfredo sauce.) * light cream cheese (about 2 tablespoons) * Parmesan cheese (2-3 tablespoons) * Cheddar cheese (1/3 cup) * fresh lemon juice (about 1 tablespoon) * chicken or fish stock instead of milk (Veloute sauce) After you have made white sauce a dozen times or so you will know the recipe by heart. I hope you make it often and invent new and delicious dishes for your family. Pizzas Made Easy by Dyfed Lloyd Evans Pizzas have become a staple of modern cooking and a staple of fast food. The known history of pizzas stretch back over 2000 years, from topped flatbreads depicted in Pompeii to the first 'true' Neapolitan pizzas of the 1890s to the sweet pizzas of the 1980s. Here the recipes for a classic savoury pizza crust and a modern sweet pizza crust are presented. Once you can create a pizza crust to perfection then the remainder of the pizza is easy!

In all likelihood, pizzas (in terms of a flatbread with toppings) are probably as old as the history of the cultivation of wheat and bread-making. The ancient Assyrians and Babylonians were almost certainly placing toppings on their flatbreads, but they have left us no written records so we cannot be certain of this. Indeed, the first real evidence we have for something akin to a pizza comes from drawings preserved in Pompeii. These depict flatbreads with toppings.

Of course, Roman versions of pizzas would not be anything like a modern pizza there would otn have been any tomatoes or bell peppers for one thing. These products both originate in the New World and were unknown in Europe until the 1500s. Still, based on the writings of various Roman authors it's possible to re-construct a Roman 'pizza' using a tapenade of olives and herbs, smoked sausages and cheese.

Indeed, the descendants of such recipes, known as 'White Pizzas' are still cooked in Italy today. We need to fast forward to Naples in the 1850s, however, to find the first 'true' pizzas a bread-based crust topped with a tomato sauce, basil and cheese. Indeed, as far as we can tell the first pizzeria (called Port 'Alba) opened in Naples in 1830 and is still in business today as the Antica Pizzeria Port 'Alba.

According to legend the Pizza Neapolitana (Piza alla Margherita) was crated by Raffaele Esposito at his pizzeria. Pietro il Pizzaiolo on the occasion of the visit of Queen Margherita of Savoy and her husband King Umberto I, to Naples in 1889. The ingredients were chosen because they represent the colours of the Italian flag and the pizza was reputedly sent to her at her residence in the Capodimonte Park in Naples (which might also mark this occasion as that of the first pizza delivery!).

Pizzas have changed and evolved greatly during the past 150 years, with the introduction of the American 'deep dish' pizza and in the 1980s the generation of the first sweet or dessert pizzas. Toppings abound today and most of world's major cuisines will have had a pizza topping created in its honour. However, the true secret of a good pizza lies in the base and below are recipes for classic savoury and sweet pizza bases that work every time!

Wheat Flour Pizza Crust

This is the pizza crust that I, personally use. It's based on a 1500 year old recipe (with modifications) and works properly every time!

Ingredients:
300g plain flour
1 packet dried yeast
1 cup warm water
1 tsp sugar
1 tsp salt

Method:
Take half a cup of the warm water and add the sugar, mixing thoroughly. Pour the dried yeast into this, cover and set aside in a warm place for 15 minutes until the mixture begins frothing. Meanwhile add the sugar to the remaining water and mix well.

When the yeast has activated sift about 120g of the flour into the bowl and add the yeast and salt mixtures to this, making a wet dough. Add the remaining flour a little at a time until a firm dough is made. Tip onto a floured board and knead hard for 10 minutes. Roll the dough into a ball and turn onto a lightly-floured work surface. Either stretch with your hands or roll into a circle of about 28cm in diameter. Transfer to a lightly-greased baking tray and using your thumb and forefinger crimp the edges to form a raised lip. Cover and leave to stand for 20 minutes.

Top the pizza base with your chosen sauce and topping then place in an oven pre-heated to 200°C and bake for about 18 minutes, or until the crust is golden and cooked through.

Pizza Dolce

This recipe is for, quite literally, a 'sweet pizza'. By not it's the classic Italian method for creating a sweet yeast-based pizza dough though the original recipe is based on French brioche-style bread.

Ingredients:
1 tsp active, dried, yeast
175ml lukewarm milk
450g strong bread flour
4 large eggs
1 small egg yolk
3 large egg yolks
5 tbsp golden granulated sugar
1/2 tsp salt
250g salted butter, cubed and softened

Method:
Mix together the yeast, 125g of the flour and the milk. Blend to a fine batter then cover with a clean tea towel and set aside for 15 minutes. After this time sift the remaining flour over the top, but do not mix in. Cover once again and set aside in a warm place for 30 minutes to rise. After this time the sponge base should bubble up through the flour covering.

Gradually mix the covering of flour into the risen sponge. Add the whole eggs and the 3 egg yolks and mix into the dough before adding the salt and sugar. Continue mixing until the dough is very elastic then turn onto a lightly floured work surface and gradually knead in the softened butter. Add the butter a tablespoon at a time, allowing each tablespoon to be absorbed into the dough before adding the next tablespoon.

Knead for 5 minutes, or until the dough is smooth and elastic, then cover and place in the refrigerator to rise over night (by this time the dough should triple in volume). If necessary, remove from the refrigerator and allow to raise further in the morning.

When ready, divide the dough into two or three equal pieces and roll out on lightly-floured working surfaces into circles about 6mm thick. Crimp the edges with your thumb and forefinger to raise them then place on baking trays, cover and set aside to rise for 10 minutes in a warm place.

Prepare your desired toppings (these can be custard-based, chocolate based or cheesecake based) and prepare the pizza as you desire. When done place in an oven pre-heated to 200°C and bake for about 25 minutes, or until the crust is puffed up and golden.

Above you have just seen recipes for two classic pizzas. One savoury and one sweet. You can now create classic pizza bases, all you need to do now is to prepare appropriate toppings to complete your own pizza recipes.

15-Minute Marinated Chicken INGREDIENTS 1/4 cup Dijon mustard 2 tablespoons fresh lemon juice 1 1/2 teaspoons Worcestershire sauce 1/2 teaspoon dried tarragon 1/4 teaspoon pepper 4 boneless, skinless chicken breast hal My folders: DIRECTIONS Combine the first five ingredients; spread on both sides of chicken. Place chicken on plate. Marinate at room temperature for 10-15 minutes or for several hours in the refrigerator. Grill, uncovered, over medium coals, turning once, for 10-15 minutes or until juices run clear. Alder Plank Smoked Salmon INGREDIENTS brine 1 (3 pound) salmon fillet freshly ground black pepper to taste 1/8 cup packed brown sugar 1/2 teaspoon salt 1 tablespoon My folders: DIRECTIONS Soak the salmon fillet in a brine solution for at least 4 hours, but preferably overnight. Also, submerge the alder wood plank in water, placing a heavy object on top of it to prevent floating. Preheat an outdoor smoker for 160 to 180 degrees F (70 to 80 degrees C). Remove the salmon from the brine, rinse thoroughly under cold running water, and pat dry with paper towels. Remove the wood plank from the water, and lay the fish out on the plank. Season with freshly ground black pepper. Smoke the salmon for at least 2 hours, checking after 1 1/2 hours for doneness. The fish is done when it flakes with a fork, but it should also not be too salty. As the fish smokes, the salt content reduces. Adjust the cooking time and salty flavor to your taste. (Note: Smoking a fillet can take 2 to 6 hours depending on your taste, the size of the fillet, and the fat content of the fish.) During the last 30 minutes of smoking, mix together the brown sugar and water to form a paste. Brush this liberally onto the salmon. Always A Winner Grilled Chicken INGREDIENTS 1 lime, juiced 1 tablespoon red wine vinegar 1/4 cup orange juice 1/2 cup white wine 1/4 cup honey 1 1/2 teaspoons salt 1 teaspoon pepper 1/2 teaspoon chipotle chile powder 1 1/2 teaspoons onion powder 1 1/2 teaspoons garlic powder 1 tablespoon paprika 1 tablespoon chili powder 1/4 teaspoon ground cinnamon 1/4 teaspoon dried oregano 1/2 teaspoon ground cumin 1 teaspoon ground ginger 1 pinch red pepper flakes 1 pinch cayenne pepper 3 tablespoons olive oil 6 skinless, boneless chicken breasts, pounded to 1/2-inch thickness My folders: DIRECTIONS Whisk together lime juice, vinegar, orange juice, wine, and honey in a bowl until the honey dissolves. Add salt, pepper, chipotle powder, onion powder, garlic powder, paprika, chili powder, cinnamon, oregano, cumin, ginger, red pepper flakes, cayenne, and olive oil; whisk to mix. Place chicken breasts into a resealable plastic bag, pour in marinade, and coat well. Marinate in the refrigerator at least 30 minutes, or up to 2 days. Preheat an outdoor grill for medium heat and lightly oil grate. Remove chicken from marinade and shake off excess; discard remaining marinade. Cook chicken on the preheated grill approximately 5 to 7 minutes per side, or until the juices run clear and there are no signs of pink in the meat. Baby Back Ribs INGREDIENTS 2 1/2 pounds pork baby back ribs, cut into serving size pieces 5 cups water 1 medium onion, sliced 2 celery ribs, cut in half 2 teaspoons minced garlic, divided 1 teaspoon whole peppercorns 1/2 cup barbecue sauce 1/4 cup plum sauce 1 dash hot pepper sauce My folders: DIRECTIONS Place the ribs in a 5-qt. slow cooker. Add the water, onion, celery, 1 teaspoon garlic and peppercorns. Cover and cook on low for 6 hours or until meat is tender. In a small saucepan, combine the barbecue sauce, plum sauce, hot pepper sauce and remaining garlic. Cook and stir over medium heat for 5 minutes or until heated through. Remove ribs. Discard cooking juices and vegetables. Coat grill rack with nonstick cooking spray before starting the grill. Brush ribs with sauce. Grill, uncovered, over medium-low heat for 8-10 minutes or until browned, turning occasionally and brushing with remaining sauce.