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Friday, November 30, 2007

Saucy Pineapple Chicken Wings

A tasty Saucy Pineapple Chicken Wings dish which serves about four (4) people


1 1/2 lb chicken wings
1 teaspoon ground ginger
4 sticks of celery
2 tablespoons Soy sauce
2 tablespoons grated green ginger
2 tablespoons cornflour
1 cup brown sugar
2 tablespoons of oil
1/2 cup of vinegar
1 450gram can of pineapple pieces
Reserve pineapple liquid
Salt and Pepper

Coat chicken wings in flour mixed with salt, pepper and ground ginger.

Heat oil in pan and saute chicken wings till brown. Reduce heat, cook for about 10 minutes or until tender.

In saucepan mix pineapple liquid, soy sauce, green ginger, sugar, vinegar, cornflour and cook until thickened then add pineapple pieces and celery, Cook a further few minutes.

Arrange chicken wings on serving dish, pour sauce over wings and garnish.

Wednesday, November 28, 2007

Mum's Salad Dressing

This yummy homestyle dressing is a favourite of mine that my mum always made for us. It will keep for 6 weeks in the fridge.


2 eggs
2 tablespoons sugar or equivalent sweetener
1 teaspoon salt
1/2 teaspoon mustard powder
sprinkle pepper
6 tablespoons vinegar
4 tablespoons water
small piece butter (size of a walnut)

Beat eggs, sugar/and or sweetener in a small basin. Add the salt, mustard and pepper. Then add the water and vinegar and beat together.
Add the butter and put the basin over a saucepan of boiling water until the mixture thickens. Do not allow mixture to boil.

Monday, November 26, 2007

Potatoes And Zucchini Balls

Potatoes And Zucchini Balls rolled in breadcrumbs and fryed in hot oil.


3 potatoes
2 small zucchini (or 1 medium) grated
1 carrot grated
1 desertspoon tomatoe paste
1 tablespoon fresh parsley - chopped
1 egg - beaten
1/2 cup breadcrumbs

Cook potatoes for 5 minutes only, drain and rinse with cold water.
Cool grate zucchinis, carrots, potatoes.
Add to egg, parsley and breadcrumbs mixing all together and shape into balls.
Roll in some more breadcrumbs and fry in hot oil until brown.

2 x 8 gram sachets of low calorie vegetable soup.
1 teaspoon of cornflour.
1 and 1/4 cups of water.
Combine soups and cornflour adding water gradually.
Heat until sauce thickens.

Friday, November 23, 2007

Fillet of Fish Caribbean

These are fish fillets which are basted in a simple Caribbean sauce which gives them a wonderful taste and flavor.


Prepare the fillets, removing the skin and small bones. Wash and pat dry with a paper towel or similar.

Dip two (2) fillets of Dhufish, Whiting or similar in flour then in 100 grams butter and roll in breadcrumbs.

Place on a tray and cook under a medium to hot grill.

1/4 cup chopped peeled cucumber
1/4 chopped pineapple
1/4 cup chopped banana
1/4 cup chopped crystallised ginger
into the remaining portion of 100 grams butter and boil for two (2) minutes.

Pour the mixture over fish fillet when the fish is almost cooked then sprinkle with cinnamon and the juice of a lemon.

Place under grill to finish cooking the covered fish.

Thursday, November 22, 2007

An Introduction To Wine

by: Jason Ditto

What is wine?

Wine has been made for centuries from just a two simple ingredients: yeast and grape juice. Actually, just about any fruit juice can be used, but by far the majority of all wine is made from the juice of the grape.

How is wine made?

Yeast is the magical ingredient that turns grape juice into wine. Interestingly enough, there is actually wild yeast spores in the air and all that is really needed to make wine is an open container of grape juice and time. The result however, would probably not be the most palatable of beverages.

There are numerous strains of yeasts and the types used to make wine have been cultured just for this purpose. Well anyway, yeast is a living organism that feeds off of sugars in the grape juice in a process called fermentation.

During fermentation, yeast spores will reproduce exponentially until all of the fermentable sugars have been consumed. During this fermentation process, the sugars are converted into alcohol and carbon dioxide.

The yeast will also impart a taste to the finished wine depending on various factors such as the strain of yeast used, the temperature during fermentation and other factors.

Once all of the fermentable sugars have been consumed, the yeast will fall to the bottom of the container. The wine is removed from the container, leaving the yeast, and is trasferred to another container to mature while waiting to be bottled.

Of course, this whole process has been extremely simplified for a general understanding.

How does wine get its color?

You probably know that there are green grapes and black grapes and different grapes are used to make different wines.

What you might not know is that almost all grape juice (even from the black grapes) is basically colorless to golden in color.

The way a wine gets its color is by letting the skins soak in the juice during fermentation. You can actually make white wine from black grapes by not letting the skins stay in contact with the juice. Champagne is one of the most famous examples.

If the skins are left in the wine for only a short amount of time, a rose (or blush) will be made. If they are left for an extended amount of time, a dark red wine will be the result.

What gives each wine its taste?

Even though there are very few ingredients, there are many things which influence the taste of wine. First of all, there are many varieties of grapes. Each grape variety will produce different flavors, aromas, and even textures.

In addition, the soil and climate where the grapes are grown drastically affect these variables.

Not only that, but the wine maker can control various things by the technique, temperature and yeast used during fermentation. Other variables such as fermenting or storing in oak barrels will also affect the taste.

Never fear, with all of these factors considered even the most avid wine drinker would ever be able to experience all of the different varieties of wine on the market today. Let the treasure hunting begin!

What is tannin?

Tannin is a substance in wine that causes a firm, mouth-drying feeling in your mouth. It is extracted from the skins, seeds and stems of the grapes so red wines will contain more tannin than whites.

White wines will get a degree of tannin when oak barrels are used for fermentation or aging. Eat just the skins of grapes or drink strongly brewed, unsweetened tea for a good idea of what tannin feels like in your mouth.

What are sulfites?

By law, almost all wine made in the United States will have “Contains Sulfites” on the label. This is because about very small percentage of asthma sufferers can be extremely sensitive to sulfites.

Sulfites or sulfur dioxide is a compound occurring naturally during the fermentation process. Sometimes, though a wine maker will add a little more because of its antibacterial and preservative qualities. White wines have more sulfites than red wines because they need more protection.

About The Author

Jason Ditto

Author of the website about the enjoyment of coffee, tea, wine and beer.