Posted on May 25th, 2009 by admin
Butternut squash is a fruit that can be roasted and toasted and also be puréed or mashed into soups, casseroles, breads, and muffins. It has a sweet, nutty taste that is similar to pumpkin. It has yellow skin and orange fleshy pulp. In Australia it is regarded as a pumpkin, and used interchangeably with other types of pumpkin. A common vegetable in South Africa, it makes a very tasty soup and can be cooked on a barbecue wrapped in foil with spices such as nutmeg and cinnamon. It is a good source of fibre, vitamin C, manganese, magnesium, and potassium. It is also an excellent source of vitamin A.
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Posted on May 25th, 2009 by admin
Gem squash is a variety of summer squash that was domesticated from two wild varieties. Cucurbita texana found in the southern and central United States and Cucurbita fraterna found in Mexico. The dark green spherical fruit, when fully ripe, is about the size of a softball ball (slightly larger than a tennis ball). The fruit needs to be boiled in order to render it palatable. The young fruit is often harvested before it is ripe (about golf ball size) because the young fruit have a more delicate flavour and texture.
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Posted on March 24th, 2009 by admin
Bell pepper is a cultivar group of the species Capsicum annuum. Cultivars of the plant produce fruits in different colors, including red, yellow, green and orange. Bell peppers are sometimes grouped with less pungent pepper varieties as “sweet peppers”. Peppers are native to Mexico, Central America and northern South America. In the UK the sweet varieties are called peppers and the hot varieties chillies, whereas in Australian and Indian English the name capsicum is commonly used for bell peppers exclusively and chilli is often used to encompass the hotter varieties. Peppers are used to add flavour to stews, particularly Hungarian Goulash, and may be added to salads and eaten raw. They are suitable for stuffing with fillings such as cheese, meat or rice.
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Posted on March 20th, 2009 by admin
Celery is used around the world as a vegetable, either for the crisp petiole (leaf stalk) or the fleshy taproot. Celery seeds can be used as flavouring or spice either as whole seeds or, ground and mixed with salt, as celery salt. Celery salt can also be made from an extract of the roots. Celery salt is used as a seasoning, in cocktails (notably to enhance the flavour of Bloody Mary cocktails), on the Chicago-style hot dog, and in Old Bay Seasoning. Celery, onions, and bell peppers are the holy trinity of Louisiana Creole and Cajun cuisine. Celery, onions, and carrots make up the French mirepoix, often used as a base for sauces and soups. Celery is a staple in chicken noodle soup. It is an important ingredient in Indian cuisines including in Indian Curry.
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Posted on March 20th, 2009 by admin
Elephant garlic is a variety of garlic with very large cloves and a tender, mild, slightly sweet flavour. Many grocers stock elephant garlic when it is in season, and it is also very easy to grow at home. The large size tricks some consumers into thinking that elephant garlic will have a large flavor. In fact, the flavor is actually quite delicate and complex, but it is also very mild, without the biting burn associated with true garlic. However, this mild flavour can be used to advantage, as elephant garlic is great raw in an assortment of foods, and it can be added to dishes at the last minute for a garlicky note. Care should be taken when cooking elephant garlic, as it can turn bitter if it is cooked too long.
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