All Food Recipes

London, like many other large cities, can be an expensive place to visit, especially if you do not know how and where to save a few pounds. Areas of costs quickly can a huge hole in its budget eating out.
The capital is full of so many things to do. You can enjoy the attractions of central London, including Tate Modern and the Natural History Museum, or go outside to enjoy the atmosphere of the hip Brick Lane in east London, or explore picturesque village gate high in north London. With all this happens, you research the best restaurants and hotels in London for the start of their stay to get most of your visit.
Nestled within the heart of the lively West End, Floridita blends mouth watering Cuban cuisine,Floridita London,cocktails and live music with the glamour and decadence from a bygone era in this Latin inspired Soho restaurant.

Serving up an array of delicious interpretations of cosmopolitan Cuban and Latin American cuisine, the Floridita menu showcases Cuban lobster, meatballs stuffed with quail’s eggs, suckling pig, steaks, Cuban chorizo hamburgers and salads, as well as a superb dessert list. There is also a slick and diverse extensive wine list to complement your meal.

Find more information visit at www.bookatable.com with so many great restaurants in london and hotels to choose from, you’re spoilt for choice. Make sure to delve into where to go before you arrive in London, to make the most of the city
Events Venues Melbourne

Chocolate cake is the one of the favorite & delicious recipes. Do you want to make a delicious chocolate cake, but don’t know how to make, and then stop worrying now as this article will provide you with the basic steps on how to prepare the best chocolate cake.

Here is the way to make a chocolate cake.

Ingredients:

A small pan (20 cm):

200 g dark chocolate,

20 gm of cream (or soy),

3 eggs, 130 g of sugar cane blonde (golden brown sugar),

80g almonds powder,

20 g of flour,

A pinch of salt.

Cooking instruction:

Preheat oven to 170 ° C… Melt the chocolate according to its preferred method.

In a large bowl, beat egg yolks with sugar. Stir in melted chocolate and cream and mix. Melted chocolate and stir in cream and mix. Add the ground almonds and flour.

Beat the egg whites with a pinch of salt and fold into above mixture using a spatula.

Pour into a small cake pan previously buttered and floured. For a small cake pan Into Previously Buttered and floured.

Bake at 170 ° C about 40 minutes (according to adapt the furnace). The cake is cooked when a knife tip spring not completely clean (there must be fine traces of chocolate on it. It means that the cake is cooked but not dry).

Cool before removing from pan.

I followed the advice of my seniors of chocolate cake ideal in preparing this cake a day before serving to avoid it is sparkling.

Roll the cake with the cream & you can put some rose there. Now it’s the time to enjoy the cake.

Most of the chocolate cake recipes contain eggs. If you need to make an egg free chocolate cake or vegan, it is always challenging to convert the classic chocolate cake recipe into an egg free version or even vegan. There are a plenty of egg replacements or egg substitutes are available in the market for using in baking. The common egg substitutes are silken tofu, flaxseed powder, Pureed fruits (such as mashed bananas, applesauce, apricots, pears, prunes, etc), vinegar/baking soda, buttermilk/yogurt or commercially available egg replacer powder (like EnerG). In terms of vinegar types, there are white distilled vinegar and apple cider vinegar. Here is the tried and tested chocolate cake recipe using silken tofu as the egg substitute:

Cake Ingredients

All Purpose Flour – 2 cups

Salt – 1 teaspoon

Baking Powder – 1 teaspoon

Baking Soda – 2 teaspoons

Unsweetened Cocoa Powder – 3/4 cup

Granulated Sugar – 2 cups (See My Notes)

Vegetable Oil – 1 cup (I used Canola Oil)

Hot Coffee – 1 cup (I mixed 1.25 teaspoons of instant coffee powder with 1 cup of hot water)

Milk – 1 cup (I used 2% milk)

Silken Tofu, pureed – 1/2 cup (I used Nasoya Brand Silken Tofu)

Vanilla Extract – 1 teaspoon

Vegan Option: Use soy milk instead of regular milk and you have your decadent vegan chocolate cake!

Frosting Ingredients:

Dr Oetker’s Organic Chocolate Icing Mix – 1 packet

Hot Milk/Hot Water – 1/4 cup (heat it in the microwave oven for 15 seconds)

Butter, at room temperature – 1/3 cup (which is 5 tablespoons + 1 teaspoon)

Vanilla Extract – 1/4 teaspoon

Baking Soda – a pinch

Yield: One 9-inch layer cake or 8-inch layer cake and 6 cupcakes

Cake Preparation

1. Preheat the oven to 325F (160C).

2. Grease and flour (I used cocoa powder to flour the base of the pan because it’s a chocolate cake) two 9-inch cake pans.

3. Sift together the flour, salt, baking powder, baking soda, cocoa and sugar into a large mixing bowl.

4. Make a well. Add the canola oil. Then the hot coffee decoction.

5. Add milk.

6. Add the pureed tofu. (Remove the silken tofu from the packet using a spoon add it to the blender and puree it to a creamy mixture)

7. And a couple of drops of vanilla essence.

8. With an electric mixer, beat at medium speed for 2-3 minutes. (At first I did not use the hand mixer to combine the batter, because I remembered reading somewhere that while using egg substitutes, in this case tofu, beating the batter is not recommended and was so worried to see such a diluted batter and it was also having a lot of small lumps. So anyhow I decided to use my hand mixer to get rid of the lumps, but still the batter was considerably thin).

9. Pour the batter evenly into both 9-inch cake pans. (or fill the 6 muffin cups halfway with batter and divide the remaining batter between both 8-inch pans).

10. Bake for 25 to 30 minutes, until a wooden tooth pick inserted into the center of the cake comes out clean. (Check the cupcakes after 15 minutes). I placed 1 pan in the middle shelf and the another in the bottom shelf and set the timer for 25 minutes and switched the pans around 12 minutes. Switching the pan means moving the pan from the middle shelf to the bottom and the bottom shelf pan to the top. This is done to ensure even baking of both the cakes. One of my make was done exactly at 25 minutes and the other one took 30 minutes.

11. Let the cakes cool completely before removing them from the pans. The time mentioned in the original recipe was 15 minutes and so I tried to transfer the cake to a wire rack after 20 minutes and it was little messy. So I left the other cake in the pan itself for quite some time. Maybe after an hour I touched the bottom of that pan and found that it had cooled completely and so transferred it to the wire rack.

12. The cake should cool completely on the wire rack before frosting. I baked the cakes on Saturday and frosted them on Sunday. I left it out on the kitchen counter and covered it with a bamboo basket. You could also refrigerate the cake to cool it off.

Frosting

1. Sift the mix.

2. Add the butter, hot milk, vanilla and baking soda. (I read in the same book that adding a pinch of baking soda to icings prevents hardening and cracking so icing stays moist)

3. Beat the mix using a hand mixer at medium-high speed. Add few drops of water/milk if required.

Frosting the Cake:

This was my first experience with frosting a cake, so I simply followed the steps listed in the book.

1. First I placed the bottom layer upside down, so the rounded side (top of the cake will be on the serving plate). If you have dome top on the cake, even it out by slicing it with a serrated knife and then place it upside-down.

2. Spread about 1/2 cup to 3/4 cup of frosting on top of the bottom layer. Don’t use hard strokes, but spread it gently using an offset metal spatula or plastic spatula.

3. Now place the second layer on the first, cut or domed side up.

4. Frost the sides of the cake first with another 1/2 cup of frosting.

5. Finally frost the top of the second layer.

It was slightly difficult for me, but somehow I managed to frost the entire cake. Before and while frosting the cake I was not sure about the consistency of the frosting. Later after seeing quite a few cake pictures I realized that my frosting was definitely thick and that’s why was I having hard time spreading it. I should have added a few more drops of water to thin it and frosting would have been a breeze.

Decorating

As you all know the options are endless. Being a rookie that I am, and because my son loves M&M’s I used them to line the cake. I also used the ready made Cake Mate decorating pens which are available in the grocery store in the baking aisle to write the birthday message and draw some flowers.

My Notes

As a whole the cake was excellent. But considering healthy eating I would modify the recipe a little bit the next time. Like reducing the quantity of sugar in the cake recipe from 2 cups to 1.5 cups. Since the frosting is also sweet enough, we don’t need that much sugar in the cake too. Next reducing the quantity of oil too. Instead of 1 cup of oil, 1/2 cup can be replaced with unsweetened applesauce.
Article Source: http://EzineArticles.com/?expert=Madhuram_Prabhakar

In our world today, cases of diabetes and other related diseases are rising. People now are inventing alternative ways to solve this problem. Alternatives such as artificial sweeteners, fat – free food and other food substitutes are created to give people the freedom to eat what they want with less guilt.

Agree or disagree! Cakes are so irresistible. We all know that a cake contains sugar. From its frosting to the edible stuffs that are attached to the cake. That is why nutritionists are inventing recipes that will lessen the use of sugar. I know that many are looking for desserts and cake recipe that are “sugar – free”. Here it is! I will give you a sugar – free chocolate cake recipe that you can indulge without any guilt or thinking about rising of your blood sugar.

Below is a step by step procedure on how you can create a sugar – free cake.

Ingredients:
2 eggs
1 cup of milk
1/2 cup of vegetable oil
2 teaspoon of vanilla or almond flavor
2 1/4 cups of granulated artificial sweetener
1 3/4 cups of flour
3/4 cup baking cocoa
1 1/2 teaspoon each of baking powder and baking soda
A dash of salt
1 cup of boiling water
Fudge sauce
Whipped topping or whipped cream
Fresh berries
Optional ¼ cup mini chocolate chips
Optional powdered sugar and cocoa sprinkles

How to create sugar – free chocolate cakes

• Using a large bowl, mix together all the dry ingredients.

• Combine eggs, vanilla, oil and milk and then mix them well.

• Create a space at the center of the dry ingredients and then pour the liquid mixture. Mix them well.

• Then add hot water and mix them well till they combine

• Mix the chips

• Grease the baking pan and then pour it, bake them to a temperature of 350F for 25 to 35 minutes.

• Use the rack to cool it.

• Dust it artificial sweetener and a little of cocoa.

• Then, cut and serve it using fudge sauce, berries and whipped cream.

Note:

If frozen well, the flavors will improve. Using foil will also help.

With the step by step procedure above, you can surely create a sugar – free cake that you want. You can also use some cake decorating flowers to make your cake attractive. Using cake decorating kits wisely is also a must in order to attain a cute and enticing cake that you and also your family will love. This cake recipe is sugar and just keep in mind to use also decorations such as birthday cake decoration that are also sugar – free.
Article Source: http://EzineArticles.com/?expert=Zach_Doherty

In India we a large variety of recipe if one wants to lose weight. Here is the one you can try which can help you to loss weight in short period of time .we can also do regular exercise which can actually help in weight loss, drinking right volume of water is important because it helps fill you up so you eat fewer calories, getting sufficient sleep and if you eat lean proteins and heart healthy fats with even white bread, Increase fruit and vegetable intake, potatoes and pasta, it slows down how fast those easy-to-digest carbohydrates break down.

Yellow Mung Lentil Soup

to loss weight we should try,” Yellow Mung Lentil Soup “. Simply called ‘dal’ in India, mung lentil soup is an excellent Ayurvedic diet which reduces the effects of Kapha and Vata Doshas. The spices and cilantro(coriander), used in this preparation reduces the Pitta Dosha. It is light and easily digestible. Anyone can have it without any worry about gaining weight.

Ingredients:

• 1 cup of yellow split mung dal ( yellow lentil)

• 6 cups of water

• 1/2 tsp. black mustard seeds

• 1 tsp. cumin seeds

• 2 tbs. of ghee (clarified butter)

• 1 pinch of hing (Asafoetida)

• 2 tbs. freshly chopped fresh cilantro (coriander) leaves

• 1/2 tsp. rock salt

• 1/2 tsp. ground coriander seeds

Directions to use:

• Wash the Mung dal.

• Add the dal and water together in a pot. Cook for 30 minutes.

• Stir the mixture occasionally till the lentil becomes soft.

• Add Ghee to another pan and heat at medium heat.

• Add all the spices when hot.

• Now add this spiced Ghee mix to the soup.

• Garnish with chopped cilantro leaves.

• Have it alone or with whole wheat chapattis or rice.

This is an effective way to lose weight in short period of time. Try your hand and enjoy good healthy life and be happy in your life.

To plan an Indian food recipe for your family, you must first be oriented on what the basics of Indian cooking. Indian cuisine is loved by many because aside from it being delicious, rich in flavor, and being easy to prepare, it is healthy. One dish will contain a right amount of herbs and spices, protein, and carbohydrates. That would be a good healthy balanced meal, right? Rajma chawal is most popular flavored recipe in India

Ingredients:

1 Pinto Beans with liquid (14.5 oz.)
3 T Olive oil
1 tsp. Cumin seeds
1 Onion (rough cut)
2 garlic cloves (rough cut)
1 thumb sized piece of ginger (rough cut)
1 thin slice hot pepper (scotch bonnet) or 1 green chili
1 small bunch cilantro (fresh coriander)
1 can diced tomatoes with liquid
1 tsp salt
½ tsp. garam masala
½ tsp. turmeric powder
½ tsp. Paprika
½ tsp coriander powder

Directions to use

1. If you use a blender to make the aromatic paste, you will need to add 2 tablespoons oil to the blender then add the rough cut garlic, onion, ginger, hot pepper and cilantro. Otherwise use a food processor.
2. Heat the rest of the oil (1 T.) in the pan along with the cumin seeds and cook on low temperature until they sizzle then add the past to the pot and stir.
3. Cook for 3 more minutes and add the rest of the dry spices while stirring until uniform.
4. After five more minutes add the tomatoes and stir until uniform.
5. Cook for five more then add pinto beans.
6. When it is hot 5-10 minutes it is ready.

Chicken Momos are the very tasteful dish. Mainly it is the Tibetan & Nepali dish. All people love to eat chicken momos. Here is the way to make delicious chicken momos.

Ingredients:

500 gm Plain wheat flour/Maida

250 gm Chicken, boiled and minced

1 Inch ginger, chopped

2 Onions, chopped

2 Cloves garlic, chopped

2 Green chilli, chopped

1 tsp Soya sauce

1 tbsp Oil

Salt to taste

Cooking Instruction:

Unite flour, oil and salt in a bowl, mix well.

Add water to make it soft bucks.

Slice green chillies, onions, garlic and ginger.

Merge them with crushed chicken.

Add soya sauce to it and mix well, set aside.

Make tiny balls from the bucks.

Roll them into a small round and put 1 tsp of the filling in the middle.

Seal it and steam in a momo steamer.

Steam it for about 20 minutes.

Serve Chicken Momos with tomato-garlic sauce.

And now momos are ready to Eat.

Chicken Manchurian is a very well-known dish from Chinese food .It prepares with varieties of ways with different meats, chickens, prawns etc. When you want to make Chicken Manchurian make with pineapple as it enhances its taste many times & give extra sweet essence to the sauce. This recipe is prepared in just 30 minutes for 4 people serving. Here is the way to prepare a very tasty Chicken Manchurian.

Ingredients:

For Fried Chicken:

500 gm boneless chicken (cut in small cubes)

1/2 cup all purpose flour

1 egg

Oil for deep frying

2 tbspn corn flour

Pinch of salt

For Manchurian Sauce:

2-3 garlic cloves (finely chopped)

1/4 cup ketchup

1 tspn red pepper powder

1/4 cup chili garlic sauce

1/2 cup water

1/4 cup oil

1/2 cup chopped pineapple

1/2 cup tomato paste

1 tspn crushed red pepper

Salt to taste

Cornstarch as required

Cooking Instruction:

Preserve chicken in flour, corn flour, salt and egg. If you feel that the batter is thick, then add cold water accordingly make sure that the batter would be of normal consistency and just enough to coat the whole chicken pieces.

Heat the oil in a sauce pan & put the Preserved chicken pieces in the oil for deep frying on medium fire. When the chicken pieces turns into light golden then take out the fried chicken pieces out of the pan.

Heat oil in a sauce pan and fry garlic for just a minute to make sauce for Manchurian.

After that add pineapple, tomato paste, tomato ketchup and chili garlic sauce. Mix all of them jointly and cook on medium heat for 2-3 minutes.

At this time add fried chicken pieces, red chili powder, crushed red chili, salt and water. Stir the sauce and chicken and let it cook for few minutes by covering the pan until the sauce starts to boil.

Add cornstarch to need that how much thick sauce you want. Cook the Manchurian for 3-4 mins & then switch off the flame.

Take out the yummy chicken Manchurian in a warm dish and serve it with vegetable fried rice.

And now its time to eat the yummy Chicken Manchurian, so come friends let,s have a Chicken Manchurian party with wine.

Sweet corn and chicken soup (4 American servings; 4 Chinese servings)
1 (4 ounce) can creamed
3 cups chicken broth 1/ teaspoon salt
1 teaspoon cornstarch
dissolved in
1 tablespoon water
1/2 recipe chicken velvet
1 tablespoon ham garnish

1) Place corn in a blender and blend until smooth. Bring it broth to the simmering point.
2) Add the corn and salt and simmer 3 minutes. Stir in cornstarch mixture to thicken slightly.
3) Add chicken velvet and simmer 1 minute, stirring constantly.
4) Pour into individual soup bowls, top with ham garnish and serve.

Beijing Hot Sour Soup (4-6 American servings; 4-6 Chinese servings)

4 dried Chinese mushrooms
1/2 cup lean pork
1/3 cup canned bamboo shoots
2 bean curd cakes
1 egg
1 tablespoon cornstarch
4 tablespoons water
4 cups chicken broth
2 tablespoons white vinegar
1 tablespoon soy sauce teaspoon
1/4 teaspoon salt
1/4 teaspoon freshly ground
pepper
1/2 teaspoon sesame oil
1 scallion, minced

1) Soak dried mushrooms in hot water for 20 minutes. Squeeze do and remove stems.
2) Cut mushroom caps into thin strips. Cat pork across the grain in 1/4 inch thick slices and then in 1/8 inch wide strips.
3) Cut bean curd arcs bamboo shoots into similar sized strips.
4) Break egg in a bowl and beat lightly. Mix cornstarch ad water until well blended.
5) Bring the broth to the boil and add pork and mushrooms. Bring to the boil again, reduce heat and simmer for about 8 to 10 minutes.
6) Add the bamboo shoots and bean curd and simmer another 4 to 5 minutes.
7) Mix vinegar, soy sauce, salt and pepper and stir into soup. Stir in cornstarch mixture and cook stirring constantly until thickened. Stir in the beaten egg and remove from heat when egg threads are almost firm. Add sesame oil and scallion and serve immediately.