FOOD FOR LIFE

Pronounce it: rose-mar-ee Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game, but it's also suited to fish and bean dishes. Its shrub has light blue or pink flowers and dark green, needle-like leaves that are silver on the underside. Originally from the Mediterranean, rosemary is most extensively used in French, Spanish and Italian cooking. Rosemary was prized by the Greeks for being good for the brain, and is also known as the herb sacred to friendship. Availability Rosemary is ever-green and is available fresh all year round. If you buy it in a pot, it will keep on a sunny windowsill (or outside in a sunny spot) for weeks, with regular watering. You could also plant bushes in your garden, alongside or instead of, lavender, for a ready, fragrant supply of leaves. Rub the leaves before you buy - not all rosemary plants are created equal, and you should pick one that's strongly scented. Choose the best Ch...

Pronounce it: rad-ish The root of a member of the mustard family, radishes have a peppery flavour and a crisp, crunchy texture. Among the most popular varieties are the small, cherry-sized common variety which has a red skin and white flesh (the French Breakfast radish is a variation on this type, and has an elongated shape with a deep pink skin that fades to white at the roots). You can also find black radishes, popular in eastern Europe, which are more strongly flavoured, as well as large white mooli or diakon radishes, which are shaped like carrots. They are popular in Asian cookery and have a very mild flavour. Radishes are rich is folic acid and potassium and are a good source of vitamin B6, magnesium, riboflavin, and calcium. Availability All year round, though the British season runs from May to mid October. They're extremely easy to grow from seed, whether in an allotment or in a window box. Choose the best Go for firm-skinned radishes, with...

Pronounce it: r-eye-s Rice is a grain, the seed of a type of grass, which is the most widely grown and the most important source of dietary carbohydrate on Earth. Generally grown in flooded paddy fields to keep predators at bay, it can also be grown in soil but then requires much more human intervention and pest control. It is said there are almost 50,000 varieties of rice and more are being created every year by cross-breeding. In China, which produces about 25 per cent of all rice, some varieties ripen so quickly that two or even three crops a year can be harvested. Rice may be cooked and eaten as a high-fibre, high-nutrition wholegrain, often called brown rice, or might be husked and then served as white rice, which is less nutritious and has no fibre content. A few rice families have distinct and attractive fragrances and flavours, but most rice is chosen to be bland so it can be cooked, served and eaten as a filling accompaniment to tastier foods. When gro...

1. Pastry wheel Function : Cuts straight or crimped lines through dough for pastry or pasta.. Material : Metal or stainless stell How to Clean : Wash with soap used sponge. 2. Pastry blender Function : to mix a hard (solid) fat into flour in order to make pastries. The tool is usually made of narrow metal strips or wires attached to a handle, and is used by pressing down on the items to be mixed (cutting in). It is also used to break these fats (shortening, butter, lard) into smaller pieces. There are several alternatives to using a pastry blender. One is to work the fat into the flour with the fingertips, though this requires having a good "touch" and knowing just how lightly to work the fat into the flour without melting it. Another is to use two table knives like a pair of scissors, one knife in each hand. A third is to use a food processor. Material : Metal or stainless stell How to Clean : Wash with soap used sponge. 3. Pot holder Function : used...

Today is time to us to making "Coto Makassar" with "Ketupat" has already tomorrow. First we prepare the beef, we used the sirloin and Lung. Cut the lung into a small pieces, marinated and frying until dried. Then we started to making the soup. Cooked the beef into a pot with water and herbs until boiled. Next add the bumbu, coconut milk and spices, simmer until 4 hours. a the first hour put out the beef and cut it into a small pieces. After 4 hour we ready to served. We try to asked our lecture how a good coto?. and after he trying our coto, he tell us "the taste of coto not strong or savory" so he want to added the coto with the mixture of egg yolk and coconut milk. After that the taste is more better. This dish we served to all person in this kitchen so we made much. Next i make bread with my sourdough starter. we make french bread or baguette. It different if you used sourdough starter then yeast because sourdough starter the time of proofing ta...