Posted on February 24th, 2009 by admin
Zucchini or courgette is a small summer squash. Along with some other squashes, it belongs to the species Cucurbita pepo. The zucchini can be yellow, green or light green, and generally has a similar shape to a ridged cucumber, though a few cultivars are available that produce round or bottle-shaped fruit. In a culinary context, zucchini is treated as a vegetable, which means it is usually cooked and presented as a savoury dish or accompaniment. Unlike cucumber, zucchini are usually served cooked. It can be prepared using a variety of cooking techniques, including steamed, boiled, grilled, stuffed and baked, barbecued, fried, or incorporated in other recipes such as soufflés. It also can be baked into a bread. Its flowers can be eaten stuffed and are a delicacy when deep fried.
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Posted on February 24th, 2009 by admin
Celery is used around the world as a vegetable, either for the crisp leaf stalk or the fleshy taproot.
In temperate countries, celery is also grown for its seeds. Actually very small fruit, these “seeds” yield a valuable volatile oil used in the perfume and pharmaceutical industries. 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. Celery is an important ingredient in Indian cuisines including in Indian Curry.
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Posted on February 24th, 2009 by admin
The sea lettuce comprises a group of edible green algae that can be found distributed on the coasts of the five oceans. There are many species, each of which is popular in the country in which they grow, being most popular in Japan, China, Britain and in Scandinavia. Sea lettuce can be eaten raw in salads, or may be cooked in soups. They are high in protein, in soluble dietary fibre, and contain a variety of vitamins and minerals including iron. Larger leaves grow to over 400mm across but this only occurs when the plants are growing in sheltered areas.
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Posted on February 24th, 2009 by admin
The French or common bean is thought to have originated in the Andes and is now grown world wide and used as either a green bean or the seeds dried. Raw bean seeds should be soaked in water for several hours and then boiled for at least ten minutes before being eaten in order to break down the toxin lectin phytohaemagglutinin, which can cause severe gastric upset. Sprouts of pulses high in haemaglutins should not be eaten. Kidney beans, especially, should not be sprouted. The small, white haricot bean is particularly popular in Britain and the US in dishes such as baked beans and pies, as well as in various soups such as the famous Senate Bean Soup.
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Posted on February 24th, 2009 by admin
The Pattypan squash is a very small, squash that is the shape of a toy top with scalloped edges. The pattypan can be green, white or yellow and is best when about 4 or 5cms in diameter. It is usually cooked in boiling water and can be eaten whole. It is oftn sliced, coated and fried. In fine cuisine the flesh is sometimes scooped out and mixed with some kind of flavouring such as garlic before being re-inserted. When eaten whole by itself the flavour is rather bland. The pattypan is a rich source of magnesium, niacin and vitamins A & C.
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