FDRrecipes

The preparation of food for cooking is probably more important and more time-consuming in Chinese cookery than in any other cuisine. Although many dishes are cooked rapidly, this presupposes that every ingredient has been properly prepared beforehand and has been chopped into smallish, well shaped pieces to ensure even and quick cooking. This means that food can be cooked for a minimum of time so that it retains its natural texture and taste. The other reason for careful cutting is to enhance the visual appeal of a dish.

Chinese cooking would not be 'Chinese' without the use of a number of specialist ingredients which give Chinese foods their distinctive flavours. All the ingredients used in the recipes in this book can be obtained in this country, if not from your local supermarket then certainly from a Chinese grocer. There are now many Chinese grocers throughout the US. It is well worth the effort to find your nearest Chinese grocer and to build up a stock of the most frequently used ingredients. Many, particularly soy sauce, vary enormously in quality, but most Chinese grocers stock good authentic brands at reasonable prices.

Conditions like rheumatism and arthritis can be crippling, but more often than not produce regular nagging pain. It's the same story with gall stones, headaches and migraine. Juices can't claim to cure any of these ailments, but they may help to alleviate the symptoms. Also juices rich in vitamin C and E may help speed recovery.

The structure of the soil varies considerably around the world; not just the topsoil - whether your garden is dominated by loam, lime or clay -but the deep sub-structure of the earth as well. The vine is capable of surviving without much water, so naturally sends its roots many metres into the ground, drawing elements out at all levels, which will directly affect the taste of the grape and its wine. But it's not the only factor that influences the taste of wine.

Do you know that turkey fossils dating back 40 million years have been found in the US. Both Great Britain and United States have a tradition: to cook and eat turkey for Christmas and other holidays. That's why turkey meat is rather popular in these countries. British and American people often buy turkey meat in stores and market places.

To grow children have to get enough protein, and the best source of protein is meat. But pay attention to the fat content of meat which you give to your children. Because if you don't do that there is a risk of obesity and health problems for your children. So, try to avoid large portions of fat meat like pork, mutton and lard. For children it is better to eat poultry and game, lamb, veal and so on. And also try to cook meat with a steam cooker.

Fresh fruit and vegetable juices can help detoxify your body and stimulate the kidneys, and a whole range of juices can feed the skin with much-needed vitamins and minerals. So when we drink fresh fruit and vegetable juices permanently our body becomes more beautiful and healthy: our eyesight gets better, our hair looks more natural and shines, our nails become stronger and more nice-looking, and our skin looks fresh and just perfect.

Left to its own devices, the juice of any fruit or vegetable will, in time, ferment and turn itself into wine. Loosely speaking, wine is simply a lightly alcoholic, fermented drink, so you can get rhubarb wine, rice wine, carrot wine, plum wine, crab apple wine - any kind of wine you like. More precisely, however, the word wine on its own is universally recognised to mean the fermented juice of the wine-making grape. The particular type of grape used is known botanically as vitis vinifera, and is very different from the usual eating varieties. It makes a uniquely complex, many dimensional, infinitely variable drink, which is in quite a different class from the fermented juice of any other fruit.

Juicing is really a very simple improvement to add to your daily routine, and juicing at home is fun, easy, and economical. You can produce an almost endless variety of colourful fresh juices which are brimming with health-giving nutrients. But of course, before you can enjoy the bounty of fresh juices, you need to know how to make them. Look no further: here are the guidelines to help you equip your kitchen and get the most out of juicing.

Tofu is made from soya beans and is very useful in the vegetarian diet as a source of protein and a basis for many dishes. Most tofu has a high calcium and magnesium content, although some varieties may have lower levels depending on the processing method. Tofu also provides some B vitamins and some iron and zinc. The fat content is fairly low in relation to the protein content.

An essential feature of today's busy lifestyle, convenience foods have been with us for a long time - canned foods have been available since the beginning of the twentieth century, while frozen and chilled dishes are hugely popular. One advantage of ready meals and prepared foods is that most of them can be heated quickly in the microwave. This is a great boon for busy people, especially in a family where everybody seems to have conflicting schedules!

Orange, a popular citrus fruit, originated in China, but are now cultivated all over the world. They are relatively inexpensive and are an excellent source of vitamin C. These fruit are very delicious and health giving. But be careful with them, because they can cause food allergies and similar diseases in children.

Liver is highly nutritious and makes a very tasty meal either on its own or as part of a dish. When buying, choose liver that looks bright and glossy and smells fresh. Liver is a particularly good source of iron and protein. It is also fairly low in fat. Liver is a great product for kids and grown-ups, but pregnant women shouldn't eat it.

Have we time for that quick cuppa - or perhaps a glass of spicy mulled wine? They reheat in the microwave and taste freshly made! I often make a pot of coffee in advance, then reheat it to serve, piping hot, at the end of a meal. Just remember to leave enough room in the jug for the liquid to expand.

Flour is made from the milling of cereals, such as wheat, maize, rice, rye and millet. In Western countries the majority of flour is produced from wheat. Flour was probably man's first convenience food and it is still valued for its versatility and many uses, such as in cakes, pasta and bread, besides its contribution to nutrition.

Puddings are one area in which your family will feel the microwave has been a great investment! A pudding can be produced so quickly and with such little fuss that it becomes more and more difficult for me to get out of serving one at the end of a meal! Here are some recipes of puddings of stewed fruit, apple, gooseberries, plums, soft fruits and rhubarb and orange.

Children enjoy helping in the kitchen and are often more willing to eat foods that they have helped to prepare. However, cooking is sadly a vital missing ingredient from the National Curriculum. Learning to cook is a basic survival skill. School may take care of reading, writing and arithmetic but if no one teaches children to cook, then it's likely that they will grow up reliant on processed, packaged foods.

Most vegetables cook beautifully in the microwave, retaining their fresh, full flavour, bright colour, crispness and shape. You need just a very little water. Never add seasoning until after cooking, and don't sprinkle salt directly on to the vegetables before cooking as this causes dehydrated patches to form on the top.

We think of salad as a 'slimming' food, and most salad vegetables are very low in calories, avocado being a notable high-fat exception. The problem comes with the added dressing. Check the fat content on labels carefully and make low-fat dressings your first choice.

First consumed as a fairly bitter-tasting hot drink, chocolate has developed into confectionery, an ingredient in cakes and desserts and an addiction for many of us! But we know that all types of chocolate are high in fat. Should we still eat it? Which type of chocolate is healthier and which is bad for health?