Having a mortar and pestle is a good start to grinding those spices!

Salads don't have to be cold

A warm black bean salad with your favorite vegetables, even the kids will enjoy this.

Diet is not a bad word

Sometimes people get scared when they hear the word "diet". Diet refers to your daily intake of food. All it means is that you need to keep your daily intake balanced in order "to be" healthy.

Keep your veges close

We know that it's hard to get your kids to eat their veges but try preparing them in innovative ways. Tell them why it's good for them and take them to a farm where they can see them grow first hand.

A little bit of this or that

No one says you have to cut everything from your diet. Proportion is the key. Eat in small amounts throughout the day and maybe you can have just a small amount of your favorite foods.

How to fry an egg

Sunny side up eggs

Fried eggs

Sunny side up eggs

It is beast to use fresh eggs for frying in a non-stick heavy skillet. All you need to do is use a tip of butter or cooking spray.
Do not over-heat the pan. It is best to fry the egg on low flames and let it slowly cook. A sunny side egg is done when all the white is firm especially around the edges of the yolk. The yolk should look fresh and shiny but not opaque.
If the flames are too high, the edges of the white will be rubbery or burned.

Over easy eggs

Over easy eggs

For my over easy egg I use butter instead of oil and I omit salt altogether. I find that oil tends to make the edges of the egg too crispy before the rest of the egg is cooked. As before, use a heavy non stick skillet for your fresh eggs.
For one egg use a teaspoon of butter (salted or unsalted - your choice). Melt the butter and add the egg. While the egg white is setting spoon some of the butter over the yolk to help set it. A thin white film will form. Using a wide spatula/egg lifter flip your egg, being careful that you do not break the yolk. Turn off the flames and let the heat from the skillet finish cooking the egg.
Please leave your feedback after trying my techniques. Thanks for reading and have a wonderful and productive week!

How to scramble eggs

One of the first things we may learn to do in the kitchen is cook eggs. Many of us get it right but some don't. Some of us struggle for years in trying to make the perfect eggs but the scramble is too dry or too pebbly. Follow these tips and you will have the perfect eggs every time.

Scrambled eggs

4 eggs
¼ cup milk
1 Tbsp butter
A pinch of salt

In a medium bowl crack the fresh eggs. Whisk until white and yolk are combined and you have a nice pale yellow color.
On medium, melt the butter in a skillet. While the butter melts add the milk, salt and pepper. Whisk briskly with your hands for about five minutes. The egg mixture should have incorporated some air and looking quite bubbly.
The butter should be quite hot by this so pour in the egg mixture and let set for one minute. Using your spatula push the edge of the egg towards the center of the skillet all ht while tilting the skillet so the all the moisture will dry out.
Now turn off the flames and turn over the eggs. The heat from the skillet will continue to cook the eggs so if there was any soft parts it will now become firm. This is the time to add your cheese and other ingredients if you like.
Tips: for firmer scrambled eggs use less milk. For less fat use water instead of milk. Use margarine instead of butter.
Remember the longer you cook the eggs the more you kill the nutrients.

How to poach an egg

Poached eggs

When I was small I used to hate poached eggs. As I grew older I realized the benefits of the poached egg and I really began to like it, however, I could never get it right.

Most times the egg would come out mushy and tasteless. Then I got a poached egg made from a restaurant and I was hooked. I had no idea what they did to make the thing so perfect but I was determined to find the right technique.

Poaching an egg takes a little technique but with practice you should get it right.
It is best to use farm fresh eggs for poaching, as opposed the days old eggs for boiling.
Place three inches of water in a saucepan. One of the reasons why most poached eggs fail is not enough water in the pan. This I learned through trial and error.
Bring the water to a boil on medium and add a teaspoon of vinegar. The vinegar prevents the egg from making egg soup. Reduce flames to medium low. Crack the egg in a saucer and gently lower in the water. The water should not be bubbling but more of a simmer. Let the egg cook for about 2 ½ to 3½ minutes. Never touch the egg until removing. Use a slotted spoon to remove the egg from the water.
The white should be firm and the yolk nice and runny.
This is great for your eggs Benedict recipe. Get this right and you'll be smiling all day.

Kitchen Aid Mixer - Why Should I Get One?

My mother brought a kitchen aid from the United States and boy does she boast about it. Before she took it out of her boxes of kitchen appliances, she said 'I have a kitchen aid.' My reply was, 'Oh a mixer.' She point blank told that never to call it that because it does more than mere mixing.

So here's the thing. Hers is the KSM150PSER 5-Qt. Artisan Series. This particular Kitchen aid mixer comes with over a dozen different attachments that are used for various reasons. That's crazy, what mixer does that? All I'm use to, is a mixer that has those little metal things you stick in, press low, medium or high and it combines your ingredients. Now here is a device that does things I've never even heard of.

So it's quicker than the average kitchen mixer, not big deal but the things looks sleek and powerful so I decided to do a little research.

The KitchenAid KSM150PSER 5-Qt. Artisan Series series offers over twenty colors. Now who the hell does that! I am thinking of getting one and I can't even choose the color. I've been staring at them all for days now and can't choose. But the question is, do I really need a kitchen aid mixer or did my mother brainwash me? I think it's a little bit of both.

I decided to look at other kitchen aid mixers and found a wide array of them. There were those that were smaller and some that were built for professional use.

The one we currently have in our kitchen does the following:

  • Mix cakes smoothly (no lumps) 
  • There are ten speeds, some are really fast
  • It makes bread dough
  • It makes cookie dough
  • If I attach the power hub (comes with 12 attachments) I can make pasta! Yay
I think my mom is planning on making ice-cream. I told her I don't think so but the way the thing operates, anything is possible. 

This is in no way a review. I am just fascinated with the product and I love appliances and

KitchenAid KSM75WH 4.5-Qt. Classic Plus Stand Mixer - White