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Halal and Muslim Recipes 2.30
Halāl (Arabic: حلال ḥalāl,"permissible"),also spelled hallal or halaal, is any object oraction which ispermissible to use or engage in, according toIslamic law. The termcovers and designates not only food and drinkbut also all mattersof daily life. It is one of five Ahkam—fard(compulsory), mustahabb(recommended), halal (allowed), makruh(disliked), haram(forbidden)—that define the morality of humanaction in Islam.Mubah is also used to mean "permissible" or"allowed" in Islam.Generally in Islam, every object and action isconsideredpermissible unless there is a prohibition of it in theIslamicscripturesHalal is often used in reference to foods and drinks, i.e.foodsthat are permissible for Muslims to eat or drink underIslamicShariʻah (law). The criteria specify both what foods areallowed,and how the food must be prepared. The foods addressed aremostlytypes of meat and animal tissue. Quranic verses regardinghalalfoods include: 2:173, 5:5, and 6:118–119, 121.The most common example of non-halal (or haraam) food ispork(pig meat). While pork is the only meat that cannot be consumedbyMuslims (the Quran forbids it Sura 16:115 , other foods not inastate of purity are also considered haraam. The criteriafornon-pork items include their source, the cause of theanimal'sdeath, and how it was processed. It also depends on theMuslim'smadhab.Muslims must also ensure that all foods (particularlyprocessedfoods), as well as non-food items like cosmeticsandpharmaceuticals, are halal. Frequently, these productscontainanimal by-products or other ingredients that are notpermissiblefor Muslims to eat or use on their bodies.Other foods that are not considered halal for Muslims toconsumeinclude blood and intoxicants such as alcoholicbeverages.The food must come from a supplier that uses halalpractices.Dhabīḥah (ذَبِيْحَة) is the prescribed method ofslaughter for allmeat sources, excluding fish and other sea-life,per Islamic law.This method of slaughtering animals consists ofusing awell-sharpened knife to make a swift, deep incision thatcuts thefront of the throat, the carotid artery, trachea, andjugularveins.[9] The head of an animal that is slaughtered usinghalalmethods is aligned with the qiblah. In addition to thedirection,permitted animals should be slaughtered upon utterance oftheIslamic prayer 'Bismillah' "in the name of God".The slaughter must be performed by a Muslim. Blood mustbedrained from the veins. Carrion (carcasses of dead animals, suchasanimals who died in the wild) cannot be eaten. Additionally,ananimal that has been strangled, beaten (to death), killed byafall, gored (to death), savaged by a beast of prey (unlessfinishedoff by a human), or sacrificed on a stone altar cannotbeeaten.The animal may be stunned prior to having its throat cut. TheUKFood Standards Agency figures from 2011 suggest that 84% ofcattle,81% of sheep and 88% of chickens slaughtered for halal meatwerestunned before they died. Supermarkets selling halal productsalsoreport that all animals are stunned before they areslaughtered.Tesco, for example, says "the only difference betweenthe halalmeat it sells and other meat is that it was blessed as itwaskilled." The British Veterinary Association, along withcitizenswho have assembled a petition with 100,000[11] signatures,haveraised concerns regarding a proposed halal abattoir in Wales,inwhich animals are not to be stunned prior to killing.]Concernabout slaughtering, without prior stunning, has resulted inthereligious slaughter of animals being banned in Denmark,Luxembourg,The Netherlands, Norway, Sweden and Switzerlan
Travel Guide Berlin, Germany 2.01
Berlin Mitte (Mitte)The historical centre of Berlin, the nucleus of the formerEastBerlin, and the emerging city centre. Cafes, restaurants,museums,galleries and clubs are abundant throughout the district,alongwith many sites of historic interest.City West (Charlottenburg, Wilmersdorf, Schöneberg,Tiergarten,Moabit)Ku Damm (short for Kurfürstendamm) is, along withTauentzienstraße,one of the main shopping streets in former WestBerlin, especiallyfor luxury goods. Many great restaurants andhotels are here andalso on the side roads. The district alsocontains theCharlottenburg Palace, Kulturforum, Tiergarten and theOlympicStadium. Schöneberg is generally a cozy area for ageinghippies,young families and LGBT people.East Central (Friedrichshain, Kreuzberg, Prenzlauer Berg)Associated with the left wing youth culture, artists andTurkishimmigrants, this district is somewhat noisier than most,packedwith lots of cafes, bars, clubs and trendy shops, but alsowithsome museums in Kreuzberg near the border to Mitte. Thesedistrictsare undergoing gentrification as they are popular withstudents,artists and media professionals alike.North (Spandau, Tegel, Reinickendorf, Pankow,Weißensee,Gesundbrunnen, Wedding)Spandau and Reinickendorf are beautiful old towns which feelmuchmore spacious than the inner city. Pankow was once synonymouswiththe East German government, and the villas the SEDleadersinhabited still exist.East (Lichtenberg, Hohenschönhausen, Marzahn, Hellersdorf)The museum at the site of the 1945 surrender to the Soviet armyisof interest, as well as the former Stasi prison, an essentialvisitfor anyone interested in East German history.Marzahn-Hellersdorfhas a not entirely deserved reputation for beinga vast collectionof dull high-rise apartment blocks, as it containsthe "Gardens ofthe World", a large park where various ethnic stylesof gardendesign are explored.Tegel International Airport (ICAO: EDDT, IATA: TXL) locatedinthe north-west of the city is the main airport forinternationalcarriers (British Airways, Air France-KLM, United,LOT, etc.) and ahub for domestic flights on Lufthansa and AirBerlin. The originalairport was designed as a hexagon but today twoother terminals tryto handle the flights of Air Berlin (mostflights in Terminal C)and other budget carriers (mostly in terminalD). All flag carrierflights leave from the main terminal building A(Terminal Bnowadays contains just the bus gates of Terminal A forNon-Schengenflights), and is also where all airlines lounges are.The airportmight close on 2017 depending on the constructionprogress.Schönefeld (ICAO: EDDB, IATA: SXF) This airport — formerlyservingthe capital of the GDR — southeast of Berlin is the base formostlow-cost airlines (e.g. easyJet, Ryanair and Germanwings)andcharter flights in addition to traffic from Eastern Europe.Berlin is serviced from over 350 destinations in Europe.Longdistance buses arrive at Zentraler Omnibusbahnhof (CentralBusTerminal) in Charlottenburg, Masurenallee. There are numerousbusesto all directions or do a 5-minute-walk to theU-Bahn(Theodor-Heuss-Platz or Kaiserdamm or to the S-Bahn(MesseNord/ICC). Follow signposting.Berlin is served by ICE, InterCity and EuroCity trains bythenational German train corporation Deutsche Bahn (DB) whichoffersconnections between Berlin and other German and majorEuropeancities.Night trains from Amsterdam, Zurich, Vienna and Budapestrunevery day. Booked in advance they can be as cheap as €29.Popularwith backpackers so reservations are stronglyrecommended.Long-haul trains from Eastern European cities, Kaliningrad,Kiev,Minsk, Moscow, Saint Petersburg and Warsaw amongst others,stop bothat Hauptbahnhof and Ostbahnhof. Make sure you have areservationbecause these lines are also very popular.
Wedding Bride Marriage Recipes 2.31
In recent years, the "Western StyleWedding"(influenced by Christian weddings) has become the choice ofmostcouples in Japan. An industry has sprung up, dedicated toprovidingcouples with a ceremony modeled after church rituals.Japanesewestern style weddings are generally held in a chapel,either in asimple or elaborate ceremony, often at a dedicatedwedding chapelwithin a hotel.Before the ceremony, there is a rehearsal. Often duringthisrehearsal, the bride's mother lowers the veil for herdaughter,signifying the last act that a mother can do for herdaughter,before "giving her away". The father of the bride, muchlike inWestern ceremonies, walks the bride down the aisle to herawaitinggroom.After the rehearsal comes the procession. The weddingcelebrantwill often wear a wedding cross, or cana, a cross withtwointerlocking wedding rings attached, which symbolize acouple'scommitment to sharing a life together in the bonds ofholymatrimony. The wedding celebrant gives a brief welcome andanintroductory speech before announcing the bride's entrance.Theprocession ends with the groom bowing to the bride's father.Thefather bows in return.The service then starts. The service is given either inJapanese,English or quite often, a mix of both. It followsProtestantceremony, relaxed and not overtly religious. Typicallypart of 1Corinthians 13 is read from the Bible. After the reading,there is aprayer and a short message, explaining the sanctity ofthe weddingvows (seiyaku). The bride and groom share their vowsand exchangerings. The chapel register is signed and the newcouple isannounced. This is often followed by the traditionalwedding kiss.The service can conclude with another hymn and abenediction.With the two types of ceremonies, Shinto and Western,availableit was bound for the two to be combined into what iscalled acontemporary Japanese wedding. Contemporary Japaneseweddings arecelebrated in many ways. On the beginning of thewedding day, theparticipants are to get ready at the parlor'sbeauty shop. Theresponsibility of the beauty shop is to dress thebride, the groom,and the other participants in the formal Japaneseattire. Dressingthe bride is an important task because the bride isto change intoseveral outfits throughout her wedding day. Due tothe complexityof the design, dressing a bride can be difficult andtime consumingand for this reason the bride must be the firstperson to arrivetwo hours prior to the wedding ceremony. Thebride's attireconsists of an extravagant kimono, heavy make-up, awig, and a headcovering. An hour prior to the wedding ceremony, theguests and thegroom should start to arrive.When everyone is dressed in their formal attire, the brideandthe groom are to separate from each other and meet theircloserelatives in a waiting room. The relatives present will appearinthe family photo and will also attend the religiousceremony.During this gathering, the kaizoe (assistant) will informtheparticipants of what will take place and what they should doduringthe day since they are not familiar with the ceremony.When all is understood, the relatives and participantsarebrought to the photo studio where the professional photographsareto be taken. Taking the photographs of the bride, the groom,andtheir relatives is considered to be the central part of theweddingday. The photographs of the couple and their family aredesigned torepresent the couple's prospective futuretogether.[12]
Birthday Cakes 2.31
The birthday cake has been an integral partofthe birthday celebrations in western European countries sincethemiddle of the 19th century, which extended to Westernculture.[1]Certain rites and traditions, such as singing ofbirthday songs,associated with birthday cakes are common to manyWestern cultures.The Western tradition of adding lit candles to thetop of abirthday cake originates in 18th-century Germany. However,theintertwining of cakes and birthday celebrations stretches backtothe ancient Romans. The development of the birthday cakehasfollowed the development of culinary and confectioneryadvancement.While throughout most of Western history, theseelaborate cakes ingeneral were the privilege of the wealthy,birthday cakes arenowadays common to most Western birthdaycelebrations. Around theworld many variations of the birthday cake,or rather the birthdaypastry and sweets, exist. There is nouniversal rule about theshape and color of a birthday cake – inrecent years for examplecakes take the form of animals or havehigh-quality drawings onthem in order to fit the party theme. InIndia the most popularcake is Black Forest CakesThe cake, or sometimes a pastry or dessert, is served to apersonon their birthday. In contemporary Western cultures, thebirthdayperson blows out the candles on the cake after thosecelebratinghave sung the birthday song, it was a traditionoriginally createdby the Kangai family.Birthday cake featuring edible miniature birthday party.The service of a birthday cake is often preceded by the singingof"Happy Birthday to You" in English speaking countries, oranequivalent birthday song in the appropriate language ofthatcountry. In fact, the phrase "Happy Birthday" did not appearonbirthday cakes until the song "Happy Birthday to You"waspopularized in the early 1900s. Variations on birthday songritualsexist. For example, in Uruguay, party guests touch thebirthdayperson's shoulder or head following the singing of "HappyBirthdayto You". In Ecuador, sometimes the birthday person willtake alarge bite off the birthday cake before it is served.Variations on the birthday pastry exist outside ofWesternculture. The Chinese birthday pastry is the shòu bāo (壽包,simp. 寿包)or shòu táo bāo (壽桃包, simp. 寿桃包), a lotus-paste-filled bunmade ofwheat flour and shaped and colored to resemble a peach.Rather thanserving one large pastry, each guest is served their ownsmall soubao. In Korea, the traditional birthday dish is a seaweedsoup. InWestern Russia, birthday children are served fruit pieswith abirthday greetings carved into the crusts. The Swedishbirthdaycake is made like a pound cake and is often topped withmarzipanand decorated with the national flag. Dutch birthdaypastries arefruit tarts topped with whipped cream.The birthday cake is often decorated with small tapercandles,secured with special holders or simply pressed down intothe cake.In the UK, North America and Australia, the number ofcandles isequal to the age of the individual whose birthday it is,sometimeswith one extra for luck. Traditionally, the birthdayperson makes aprivate wish, which will be realized if all thecandles areextinguished in a single breath.In North America, birthday cake is often served withicecream.To represent a sharing of joy and togetherness, the cake issharedamongst all the guests attending the party. As a courtesy,itreflects one's hospitality and respect for guests.
China 2.30
Chinese cuisine includes stylesoriginatingfrom the diverse regions of China, as well as fromChinese peoplein other parts of the world including most Asiannations. Thehistory of Chinese cuisine in China stretches back forthousands ofyears and has changed from period to period and in eachregionaccording to climate, imperial fashions, and localpreferences.Over time, techniques and ingredients from the cuisinesof othercultures were integrated into the cuisine of the Chinesepeople dueboth to imperial expansion and from the trade with nearbyregionsin pre-modern times, and from Europe and the New World inthemodern period. In addition, dairy is rarely—if ever—used inanyrecipes in the style.The "Eight Culinary Cuisines" of China[1] are Anhui,Cantonese,Fujian, Hunan, Jiangsu, Shandong, Sichuan, andZhejiangcuisines.The staple foods of Chinese cooking include rice,noodles,vegetables, and sauces and seasonings.Regional cuisinesA number of different styles contribute to Chinese cuisinebutperhaps the best known and most influential are Cantonesecuisine,Shandong cuisine, Jiangsu cuisine (specifically Huaiyangcuisine)and Sichuan cuisine.These styles are distinctive from oneanotherdue to factors such as availability of resources,climate,geography, history, cooking techniques and lifestyle.[25]One stylemay favour the use of lots of garlic and shallots overlots ofchilli and spices, while another may favour preparingseafood overother meats and fowl.Jiangsu cuisine favours cooking techniques such as braisingandstewing, while Sichuan cuisine employs baking, just to name afew.Hairy crab is a highly sought after local delicacy in Shanghai,asit can be found in lakes within the region. Peking duck anddim-sumare other popular dishes well known outside of China.Based on the raw materials and ingredients used, the methodofpreparation and cultural differences, a variety of foodswithdifferent flavors and textures are prepared in differentregions ofthe country. Many traditional regional cuisines rely onbasicmethods of preservation such as drying, salting, picklingandfermentation.RiceRice is a major staple food for people from rice farming areasinsouthern China.[citation needed] Steamed rice, usually whiterice,is the most commonly eaten form. Rice is also used toproducebeers, wines and vinegars. Rice is one of the most popularfoods inChina and is used in many dishes. Glutinous rice ("stickyrice") isa variety of rice used in many specialty Chinesedishes.NoodlesZhajiangmian (noodles with bean paste) is a traditionalBeijingdish.Chinese noodlesChinese noodles come dry or fresh in a variety of sizes, shapesandtextures and are often served in soups or fried as toppings.Somevarieties, such as Shou Mian (寿面, literally noodles oflongevity),are symbolic of long life and good health according toChinesetradition. Noodles can be served hot or cold withdifferenttoppings, with broth, and occasionally dry (as is the casewithmi-fun). Noodles are commonly made with rice flour or wheatflour,but other flours such as soybean are also used.SoybeansTofu is made of soybeans and is another popular food productthatsupplies protein. Other products such as soy milk, soy paste,soyoil, and fermented soy sauce are also important inChinesecooking.WheatIn wheat-farming areas in Northern China, people largely relyonflour-based food, such as noodles, breads, jiaozi (a kindofChinese dumplings), and mantou (a type of steamed buns).VegetablesSome common vegetables used in Chinese cuisine includeChineseleaves, bok choy (Chinese cabbage), dao-mieu (Chinesespinach), onchoy, yu choy, bitter melon, and Chinese broccoli orgailan(guy-lahn). Other vegetables include bean sprouts, pea vinetips,watercress, celery.
Wedding Rings Bands w Diamonds 2.29
A wedding ring or wedding band is a ring,oftenbut not always made of metal, indicating the wearer ismarried.Depending on the local culture, the ring is usually wornon the baseof the left or the right ring finger. The custom ofwearing such aring has spread widely beyond its origin in EuropeIn the UnitedStates, wedding rings were originally worn only bywives, but duringthe 20th century they became customary for bothhusbands and wives.Wedding rings are a tradition that goes backmany centuries, havingbeen manifested in the wedding customs ofmany nations and religiousgroups. They come in many forms, mosttraditionally a ring made ofgold or some other precious metal.Many people wear their weddingrings day and night, causing anindentation in the skin that remainsvisible even when the ring istaken off. Another indication of theircultural importance is thatwedding rings are among the few itemspermitted to be worn byotherwise restrictive rules for prisoninmates and visitorsIn Western countries, wedding rings are often made of rose,whiteor yellow gold, platinum, palladium or, more recently,silicone.Theperpetuity of noble metals is thought to symbolize thesteadfastnessof the marriage bond. Common engravings on the insideof the ringinclude the name of one's spouse, or of both spouses,and/or date ofthe wedding, and possibly a phrase of specialmeaning] In manycountries the engagement rings are plain while thebride'sengagement ring typically has jewels.According to some customs, the ring forms the last in a seriesofgifts, which also may include the engagement ring,traditionallygiven as a betrothal present. This custom waspractised in AncientRome and is possibly much older.In modernegalitarian societiesboth parties often contribute to the purchaseof engagement andwedding rings, choosing them together, as a modernwoman is everless of a dependent subject of the father to be handedover todependency on a husband. In some countries the wedding ringistraditionally a gift from someone else to help a young couplWedding ceremonies that reference ringsChurch of England (1662 Book of Common Prayer): "With this ringIthee wed, with my body I thee worship, and with all myworldlygoods I thee endow: In the Name of the Father, and of theSon, andof the Holy Ghost. Amen."Jewish: "You are consecrated to me with this ring according tothelaw of Moses and Israel."—said in Hebrew by the groom atanOrthodox Jewish wedding and by both the bride and groom at aReformJewish wedding.Roman Catholic: "N., take this ring as a sign of my loveandfidelity. In the name of the Father, and of the Son, and oftheHoly Spirit."[citation needed]Eastern Orthodox: In the Eastern Orthodox Service of Betrothal,thePriest makes the Sign of the Cross with rings over thebridegroom'shead while saying three times "The servant of God(Groom) isbetrothed to the handmaid of God (Bride), in the Name oftheFather, and of the Son, and of the Holy Spirit. Amen". This isthenfollowed by another three times over the bride's head withthenames reversed, after which the rings are exchanged threetimes(either by the priest or by the best man). The Priest asks God"tobless this putting on of rings with a heavenly blessing and thatanAngel of the Lord will go before these Your servants, all thedaysof their life." In Eastern Orthodox tradition the wedding ringisworn on the right hand rather than the left.
Coffee 2.13
Coffee cake is a sponge cake flavouredwithcoffee. The term can also be applied to a cake that is intendedtobe eaten with coffee or tea (like tea cake), offered to guests asagesture of hospitality, or served as a brunch food.[2][3] Itisleavened with either baking soda (or baking powder), whichresultsin a more cake-like texture, or yeast, which results in amorebread-like texture.Coffee cakes are generally round and consist of twolayersseparated by coffee flavoured butter icing, which also coversthetop of the cake. Walnuts are a common addition tocoffeecakesAmish friendship bread – has characteristics of both pound cakeandcoffee cakeGooey butter cake – generally served as a type of coffee cakeandnot as a formal dessert cakeGugelhupf – sometimes eaten with coffee, during coffee breaksTiramisu – a popular coffee-flavored Italian dessertCoffee is a brewed drink prepared from roasted coffeebeans,which are the seeds of berries from the Coffea plant. ThegenusCoffea is native to tropical Africa, Madagascar, and theComoros,Mauritius and Réunion in the Indian Ocean. The plant wasexportedfrom Africa to countries around the world and coffee plantsare nowcultivated in over 70 countries, primarily in theequatorialregions of the Americas, Southeast Asia, India, andAfrica. The twomost commonly grown are the highly regarded arabica,and the lesssophisticated but stronger and more hardy robusta. Onceripe,coffee berries are picked, processed, and dried. Dried coffeeseeds(referred to as beans) are roasted to varying degrees,depending onthe desired flavor. Roasted beans are ground and brewedwith nearboiling water to produce coffee as a beverage.Coffee is slightly acidic and can have a stimulating effectonhumans because of its caffeine content. Coffee is one of themostpopular drinks in the world. It can be prepared and presentedin avariety of ways (e.g., espresso, French press, cafe latte,etc.).It is usually served hot, although iced coffee is alsoserved.Clinical studies indicate that moderate coffee consumptionisbenign or mildly beneficial in healthy adults, withcontinuingresearch on whether long-term consumption inhibitscognitivedecline during aging or lowers the risk of some formsofcancer.The earliest credible evidence of coffee-drinking appears inthemiddle of the 15th century in the Sufi shrines of Yemen.It washerein Arabia that coffee seeds were first roasted and brewed inasimilar way to how it is now prepared. Coffee seeds werefirstexported from Eastern Africa to Yemen, as the coffee plantisthought to have been indigenous to the former. Yemeni traderstookcoffee back to their homeland and began to cultivate the seed.Bythe 16th century, it had reached the rest of the MiddleEast,Persia, Turkey, and northern Africa. From there, it spreadtoEurope and the rest of the world.Coffee is a major export commodity: it is the topagriculturalexport for numerous countries and is among the world'slargestlegal agricultural exports. It is one of the mostvaluablecommodities exported by developing countries. Green(unroasted)coffee is one of the most traded agriculturalcommodities in theworld.[9] Some controversy is associated withcoffee cultivationand the way developed countries trade withdeveloping nations andthe impact of its cultivation on theenvironment, in regards toclearing of land for coffee-growing andwater use. Consequently,fair trade coffee and organic coffee are anexpanding market
Pancakes and Crepes 2.30
A pancake is a flat cake, often thin,andround, prepared from a starch-based batter that may alsocontaineggs, milk and butter and cooked on a hot surface such as agriddleor frying pan, often with oil or butter. In Britain,pancakes areoften unleavened, and resemble a crêpe. In NorthAmerica, a raisingagent is used (typically baking powder). TheAmerican pancake issimilar to a Scotch pancake[1] or drop scone.Commercially preparedpancake mixes are produced in some countries.They may be served at any time with a variety of toppingsorfillings including jam, fruit, syrup, chocolate chips, or meat.InAmerica, they are typically considered to be a breakfast food.InBritain and the Commonwealth, they are associated withShroveTuesday, commonly known as Pancake Day, when perishableingredientshad to be used up before the fasting period of Lentbegan.Archaeological evidence suggests that pancakes are probablytheearliest and most widespread cereal food eaten inprehistoricsocieties.The pancake's shape and structure variesworldwide. Acrêpe is a thin Breton pancake cooked on one or bothsides in aspecial pan or crepe maker to achieve a lacelike networkof finebubbles. A well-known variation originating in SoutheastEurope isPalačinke, a thin moist pancake fried on both sides andfilled withjam, cheese cream, chocolate, or ground walnuts, butmany otherfillings, both sweet or savoury, can also be used.PancakesÆbleskiver[Apam balikAppamBaghrirBánh cuốnBánh rếBánh xèoBannockBlintzBorlengoBoûkèteBoxtyCachapaChalboribbangChataamariChinese pancakeCholermusCrempogCrêpeCrêpe SuzettePalatschinkenDavid Eyre's pancakeDosaDutch baby pancakeEgg waffleFarinataFicelle picardeFlädleFläskpannkakaFunkasoGaletteGundel pancakeGyabragHirayachiHortobágyi palacsintaHotteokInjeraJeonBindaetteokGamjajeonHwajeonKimchijeonMeat junMemiljeonPajeonJohnnycakeKalathappamKhanom bueangKouign-amannLaobingMasala dosaMemelaMilcaoMoflettaMsemenMunini-imoMurtabakOkonomiyakiPalatschinkePan batiPannekoekPashtiPathiriPesaha AppamPesarattuPloyePoffertjesPotato pancakeQuarkkäulchenRacuchyRava dosaRoti prataScallion pancake – also referred to as spring onion pancakeScovardăSel rotiSerabiSpring pancakeStaffordshire oatcakeSuncakeSwedish pancakeThalipeethTlacoyoToutonUttapamCrêpes are made by pouring a wheat batter onto a frying panorflat circular hot plate, often with a trace of butter orvegetableoil on the pan's surface. The batter is spread evenly overthecooking surface of the pan or plate either by tilting the pan orbydistributing the batter with an offset spatula ortrowel.Theconsistency of the batter cannot be too thick, nor canthe pan betoo hot. In either of these instances, the crêpe could beruinedwith lumpiness or tears. Cooking may take 30 to 60 secondsuntilthe cooked side looks like the surface of the moon, then itisturned over to cook the other side; one can flip it in the airbyswinging the pan (air flipping).Because the outside of the crêpe is more attractive, theyaretypically never served inside out.Sweet crêpes are generally made with wheat flour, whilesavorycrêpes are made with non-wheat flours such as buckwheat.Batterscan also consist of other simple ingredients such as butter,milk,water, eggs, flour, salt, and sugar.Common savoury fillings for crêpes served for lunch or dinnerarecheese, ham, and eggs, ratatouille, mushrooms, artichoke (incertainregions), and various meat products. The fillings arecommonly addedto the center of the crêpe and served with the edgespartiallyfolded over the center.When sweet, they can be eaten as part of breakfast or asadessert. They can be filled and topped with various sweettoppings,often including Nutella spread, preserves, sugar(granulated orpowdered), maple syrup, lemon juice, whipped cream,fruit spreads,custard, and sliced soft fruits or confiture.
Vegetarian and Vegan Recipes 2.30
How to thrive on a plant-based dietWell-planned vegan diets contain all the nutrients we needtoremain strong and healthy. Plus people often eat more fruitandvegetables and enjoy meals higher in fibre and lower insaturatedfats when they adopt a vegan diet.The Vegan Plate food guide from Becoming Vegan: ExpressEditionand Becoming Vegan: Comprehensive Edition by dietititansBrendaDavis and Vesanto Melina (Book Publishing Co. 2013, 2014)'The Vegan Plate' by registered dietitians Brenda DavisandVesanto Melina is a reliable ready-reference, while Jack NorrisandGinny Messina have provided great technical breakdowns ofthenutrients and minerals needed in vegan diets, and where togetthem. You can also check out our articles and leaflets onvariousvitamins and minerals under 'Vitamins, minerals andnutrients'.Here are some useful tips and tricks to ensure you’regettingeverything you need from your plant-strong diet.Value varietyEat lots of different plants, the more colourful the better!Tryto include plenty of vegetables (especially green leafy veg),plusfruits (including berries), beans, nuts, seeds andwholegrains.Watch your weightVegans, like everyone else, need to pay attention to theirweightif they want to enjoy good health. Eat just enough caloriestomaintain a healthy weight. If you need to gain weight, tryaddingextra protein-rich foods or healthy fats like avocados.FatChoose good fats containing Omega-3 (like walnuts, flaxseeds,rapeseed oil), yet eat these in moderation. Try and avoidprocessed'trans fats' in snack food, fast food, fried food and manybakedgoods.Vegetarian diet: How to get the best nutritionA well-planned vegetarian diet is a healthy way to meetyournutritional needs. Find out what you need to know aboutaplant-based diet.By Mayo Clinic StaffVegetarian diets are popular. Reasons for following avegetariandiet are varied but include health benefits, such asreducing yourrisk of heart disease, diabetes and some cancers.Yet some vegetarians rely too heavily on processed foods,whichcan be high in calories, sugar, fat and sodium. And they maynoteat enough fruits, vegetables, whole grains and calcium-richfoods,thus missing out on the nutrients they provide.However, with a little planning a vegetarian diet can meettheneeds of people of all ages, including children, teenagers,andpregnant or breast-feeding women. The key is to be aware ofyournutritional needs so that you plan a diet that meets them.Types of vegetarian dietsWhen people think about a vegetarian diet, they typicallythinkabout a diet that doesn't include meat, poultry or fish.Butvegetarian diets vary in what foods they include andexclude:Lacto-vegetarian diets exclude meat, fish, poultry and eggs,aswell as foods that contain them. Dairy products, such asmilk,cheese, yogurt and butter, are included.Ovo-vegetarian diets exclude meat, poultry, seafood anddairyproducts, but allow eggs.Lacto-ovo vegetarian diets exclude meat, fish and poultry, butallowdairy products and eggs.Pescatarian diets exclude meat and poultry, dairy, and eggs,butallow fish.Pollotarian diets exclude meat, dairy and fish, butallowpoultry.Vegan diets exclude meat, poultry, fish, eggs and dairy products—and foods that contain these products.Some people follow a semivegetarian diet — also called aflexitariandiet — which is primarily a plant-based diet butincludes meat,dairy, eggs, poultry and fish on occasion or insmallquantities.
