| Don't make a mountain out of a molehill | No le busques tres pies al gato |
20130127
Idiom of the day
make a mountain out of a molehill - to make an unimportant thing seem important
Idiom of the day
make a mountain out of a molehill - to make an unimportant thing seem important
| Don't make a mountain out of a molehill | No le busques tres pies al gato |
CHICKEN NOODLE SOUP
Sunday January 27,2013
Chicken noodle soup
THIS classic comfort soup is brought to life thanks to fresh chilli and garlic, which makes it the perfect antidote to see you through these cold wintery months.
INGREDIENTS
Serves 4
250g chicken breast
Serves 4
250g chicken breast
fi llets
2 chicken stock
cubes
2 tablespoons soy
sauce
METHOD
Cut the chicken breasts into 2cm cubes.
Dissolve stock cubes in 900ml boiling water and bring to the boil in a saucepan with the soy sauce, garlic and chilli.
Add the cubed chicken breast pieces to the stock and simmer for 10 minutes.
Add the red pepper, cabbage, sweetcorn and noodles.
Bring back to the boil and boil for 3-4
minutes then serve in bowls topped with basil
a) see you through: allow you to survive. Example: Here's $100. Will that see you through till the end of the month?
b) basil leaves? Hojas de albahaca
2 chicken stock
cubes
2 tablespoons soy
sauce
1 clove garlic, crushed.
1/4 to 1/2 a red chilli, finely diced
1/2 red pepper,
deseeded and sliced
175g cabbage,
shredded
50g tinned sweetcorn
125g stir fry rice noodles
Basil leaves
Cut the chicken breasts into 2cm cubes.
Dissolve stock cubes in 900ml boiling water and bring to the boil in a saucepan with the soy sauce, garlic and chilli.
Add the cubed chicken breast pieces to the stock and simmer for 10 minutes.
Add the red pepper, cabbage, sweetcorn and noodles.
Bring back to the boil and boil for 3-4
minutes then serve in bowls topped with basil
a) see you through: allow you to survive. Example: Here's $100. Will that see you through till the end of the month?
b) basil leaves? Hojas de albahaca
CHICKEN NOODLE SOUP
Sunday January 27,2013
Chicken noodle soup
THIS classic comfort soup is brought to life thanks to fresh chilli and garlic, which makes it the perfect antidote to see you through these cold wintery months.
INGREDIENTS
Serves 4
250g chicken breast
Serves 4
250g chicken breast
fi llets
2 chicken stock
cubes
2 tablespoons soy
sauce
METHOD
Cut the chicken breasts into 2cm cubes.
Dissolve stock cubes in 900ml boiling water and bring to the boil in a saucepan with the soy sauce, garlic and chilli.
Add the cubed chicken breast pieces to the stock and simmer for 10 minutes.
Add the red pepper, cabbage, sweetcorn and noodles.
Bring back to the boil and boil for 3-4
minutes then serve in bowls topped with basil
a) see you through: allow you to survive. Example: Here's $100. Will that see you through till the end of the month?
b) basil leaves? Hojas de albahaca
2 chicken stock
cubes
2 tablespoons soy
sauce
1 clove garlic, crushed.
1/4 to 1/2 a red chilli, finely diced
1/2 red pepper,
deseeded and sliced
175g cabbage,
shredded
50g tinned sweetcorn
125g stir fry rice noodles
Basil leaves
Cut the chicken breasts into 2cm cubes.
Dissolve stock cubes in 900ml boiling water and bring to the boil in a saucepan with the soy sauce, garlic and chilli.
Add the cubed chicken breast pieces to the stock and simmer for 10 minutes.
Add the red pepper, cabbage, sweetcorn and noodles.
Bring back to the boil and boil for 3-4
minutes then serve in bowls topped with basil
a) see you through: allow you to survive. Example: Here's $100. Will that see you through till the end of the month?
b) basil leaves? Hojas de albahaca
20130126
NO SALT PLEASE, WE’RE HEALTHY
Too much salt is bad for our health
Saturday January 26,2013
By Jo Willey
HEALTH-conscious diners are shunning the salt cellar.
The number of people adding salt to food at the table fell by more than a quarter in the five years following the launch in 2003 of a campaign to lower consumption, researchers have found.
They looked at the salt intake from 1997 to 2007 of more than 6,000 adults in England. Their study, published in the British Journal of Nutrition, found that since the launch of the campaign, the proportion of people reporting that they add salt dropped from 32.5 per cent to 23.2 per cent.
Salt use at the table accounts for 15 to 20 per cent of people’s total salt intake. Dr Alan Dangour, of the London School of Hygiene and Tropical Medicine, co-author of the study, warned:
 Eating too much salt can lead to raised blood pressure, which increases the risk of heart disease and stroke  |
Dr Alan Dangour |
“Salt intake levels in the UK remain well above the recommended amount.
“Eating too much salt can lead to raised blood pressure, which increases the risk of heart disease and stroke.”
NO SALT PLEASE, WE’RE HEALTHY
Too much salt is bad for our health
Saturday January 26,2013
By Jo Willey
HEALTH-conscious diners are shunning the salt cellar.
The number of people adding salt to food at the table fell by more than a quarter in the five years following the launch in 2003 of a campaign to lower consumption, researchers have found.
They looked at the salt intake from 1997 to 2007 of more than 6,000 adults in England. Their study, published in the British Journal of Nutrition, found that since the launch of the campaign, the proportion of people reporting that they add salt dropped from 32.5 per cent to 23.2 per cent.
Salt use at the table accounts for 15 to 20 per cent of people’s total salt intake. Dr Alan Dangour, of the London School of Hygiene and Tropical Medicine, co-author of the study, warned:
Eating too much salt can lead to raised blood pressure, which increases the risk of heart disease and stroke
|
Dr Alan Dangour
|
“Salt intake levels in the UK remain well above the recommended amount.
“Eating too much salt can lead to raised blood pressure, which increases the risk of heart disease and stroke.”
Cómo aprovechar mejor el Jamón Ibérico
Además de ser un alimento al pocos paladares se resisten, el jamón ibérico es rico en vitaminas e, B1, B6 y ácido fólico, además contener otros minerales como el magnesio, el zinc, calcio, fósforo y, sobre todo hierro. Que todas estas cualidades nutritivas conserven todo su valor en la pieza dependerá de un buen almacenamiento. Pero además, éste, al igual que un buen corte, puede servir para aprovechar mejor el jamón.
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