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Chinese Foods

There is an old Chinese  proverb that say To the ruler people are heaven ; to the people food is heaven food is precious to the Chinese and treated with great care and respect. For them diet and cooking are very impotent.

Chinese food should always be sweet, sour, bitter, salty and hot taste.

Traditional meal consist of two parts called ‘Fan-cai’

Fan means simply stable grain such as rice, noodles or dumplings

cai means which is anything else such as fish, meat, poultry and veritable dishes.

Italian Foods

Italy is a country positively vibrating with enthusiasm for life and for food ! It is rich in culture and natural resources. From glistening olives to fragrant, robust wins, sun- ripened tomatoes to creamy white cheese, the Italian cook has a wide variety of ingredient to choose from and uses every one with skill and dexterity.

Italian meals will always be three-course affair. meal will begin either with a pastaciutta or a soup , then there will be a main course, followed by fruit. As with everything else, customs differ from north to south. Northerners are tend to cook a big lunch. then have a more frugal everything meal, while be more substantial than the midday meal colazione means breakfast, but as breakfast usually consists of just a cup of coffee or very little more, in more refined circles colazione indicates lunch, while pranzo is an evening meal. Ordinary folk will call pranzo the middyy meal and cena the evening one pranzo is also a celebration feast.

Thai foods

Thai cuisine is the national cuisine of Thailand. Thai meals typically consist of either a single dish or it will be rice(khao in Thai) with many complementary dishes. Although rice is a mainstay at the Thai table, rice flour,egg or mung bean noodles are almost as widespread. Thai cooks have taken this Chinese import-the noodles- and created numerous delectable dishes, from stir-fries and salads to soups and delicate snacks.



Pumpkin Soup


20 ml olive oil

2 tbsp s chopped celery

2 bay leaves

5 fresh peppercorns

20 ml white wine

20 ml fresh cream

1/4 tsp ground pepper

5 tbsps chopped onions

2 tbsps chopped garlic

200 gms red pumpkin Cleaned and diced

Salt to taste

4 cups vegetable stock

For the Garnish

20 ml olive oil

4 tsps fresh cream


Heat the oil in a very bottomed pan. Add the onion, celery, garlic and bay leaves, and saute till the onions are light brown in colour.

Add the diced pumpkin and fresh peppercorns, and saute till the vegetables are soft.

Add the white wine and the vegetable stock and cook for 25 minutes till the pumpkins are soft and pulpy.

Remove from the heat and puree till the soup is of a smooth consistency.

Return to the heat, add the fresh cream and pepper powder, and simmer it for 5 minutes.

Serve hot, garnished with a dash of olive oil and a swirl of fresh cream.


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Posted by on September 21, 2012 in Soups, Vegetarian


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Fish is a superb food it is highly nutritious in proteins and vitamins and the carbohydrates are in the form of oils that are very beneficial to health. it is quickly cooked and easily digested.

Pressure cooking

Pressure cooking fish offers speed, control of cooking, and prevents the build up of fishy smells in the kitchen. The standard method of pressure cooking fish is high pressure steaming and it is one of the best and tastiest way of producing fish. The fish is laid on the trivet over super heated water or a fumet a light fish stock and the juices inside the fish are heated up. The taste is like top quality fried fish.

Buying fish

Good food starts with good ingredients. Buy your fish carefully. A fresh fish looks and feels firm, the eyes should be transparent and slightly bulging sunken and  glazed eyes are bad sign. The gills should be bright red inside and scales shiny.

To get rid of the smell of fish, boiling up a lump of sugar in a pan will counteract most kitchen smells; a slice of lemon will remove smells from the hands.

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Posted by on May 29, 2012 in Fish, Kitchen Hints