Evelyn POLACEK KeRY

March 30, 2016

It is very close to Easter and of course it means that the egg season is here. Eggs are symbol of fertility and rebirth and it is commonly linked with the Easter. Now, you will be able to find different types of eggs, starting from the chocolate eggs, the ones made from marshmallow, plastic or glass eggs or the classical white bird eggs. Everyone is going to use different types of eggs in order to make their best Easter dishes.

When we talk about eggs, we usually mean chicken eggs. It is the basic option and it is the most widely used across the whole country. However, there are also other types of eggs that you can use during this season and sometimes it won´t you cost any extra money.

Eggs in general have many health benefits and they are important ingredient in cooking and baking. I am sure that when talking about eggs, we all mean bird eggs but actually we can also use fish eggs in many various recipes. Caviar is very nutritious and it is one of the most expensive foods across the world.

There are many types of bird eggs in supermarkets. As mentioned above, white chicken eggs are most popular and they are rich in proteins, calcium and zinc, but there are also duck, goose and quail eggs that are quite common in supermarkets. Brown chicken eggs, same as white chicken eggs, are very common and there is no difference in the nutritional value of white and brown chicken eggs. The only difference is that brown eggs are laid down by brown or red hens. Some people say that the yolk of a brown egg is richer in the colour than white eggs but in fact it really depends on the feed that chicken eat. While talking about the shell, other than the colour, there is no difference between them.

Quail eggs are much smaller than chicken eggs and they have a brownish colour with spots. They are rich in Vitamin D and B12. They have a similar flavour to the classical chicken egg and because their pretty shell, it has made them popular amongst various top chefs across the UK. They are often hard-boiled and served with sea salt on the top of a salad.  

December 05, 2015

Organic or non-organic? That is the question. Stores are full of organic food. They are selling organic fried pork, organic milk, organic canned beans or organic refined sugar. Both milks look the same, same amount, same taste, but one is slightly overpriced. So which one to choose?

But first, here are some fact checks. Organic does not mean healthier. And it may not mean it is more nutritious. Also, it is commonly interchanged with terms “natural”, “free range” or “hormone free”, but none of these mean organic.

Organic food simply means it is food produced by organic farming with no synthetic pesticides, chemical fertilizers or synthetic food addictives. Also, if the non-organic ingredients are present, a certain percentage must be organic (more than 90%) and pesticides are allowed as long as they are not synthetic. So, does it mean it is healthier and by what means?

For sure, there is no evidence that organic food is healthier. Of course there are people standing on both sides, claiming one and another, but there are only few researchers saying that it is actually better for you.

So why people are willing to pay more if it is not healthier and better for them? It became a huge issue and talking point because of the “organic movement” as a result of many publications promoting organic food in 1943. Since then, there was a huge demand for it and supermarkets wanted to please their customers, so the amounts of organic food on shelves rapidly increased, just because of the beliefs promoted by organic food industry.  Also in China, there is an increasing demand for organic food, particularly milk, because in 2009 there was a milk scandal as six children died and that made the Chinese market for organic milk the largest in the world.

There is no evidence supporting statements that organic food is healthier, more nutritious and that it tastes better. Fruit is actually drier when it is organic and it may taste sweeter but it is not because it is organic but because of the natural processes involved in ripening the fruit. The perception that organic food is low-calories is also common, but again there is no evidence. Same as the organic food reduces cancer risk, which is associated by the pesticides in the conventional fruit and vegetable. However the small amount of pesticides found in non-organic food will not increase the risk of cancer, even though it is recommended to wash them before consumption properly. Organic fruit is not waxed and therefore it may spoil faster.

Tom Sanders, a professor of nutrition at King's College London, said the latest research did show some differences. "But the question is, are they within natural variation? And are they nutritionally relevant? I am not convinced."

In the past, the agriculture was mainly organic, only during the 20th century the new chemicals were introduced and again, it involved a high demand of organic food in supermarkets. Organic farmer´s practices are designed to encourage soil and water conservation and reduce pollution. Higher costs are due to more-expensive farming practices.

The international team working on the scientific analysis of organic food suggests that switching organic fruit and vegetables could give the same benefits as adding one or two portions of the recommended five a day.  But what is really true? Well, you have the right to choose if you want to pay more money for your food and if you really believe it is better for your health. So now, which milk did you choose?

October 22, 2015

It is very unusual for some people to include fruit into savoury meals because their traditional dishes are either savoury or sweet and not a combination of those two. Of course, there are some exceptions as for example Czech´s Svieckova where you can put cranberry sauce on the side but in general it is still very unusual for many people.

On Tuesday 23rd October there was an evening party related to apples and pears in a bar that could not fit more into the theme “Apples and Pears Bar” in Shoreditch, organised by the Adventures in Fruit, who are the suppliers to Marks and Spencer. It was not only the small celebration of the great season but also the combination of networking and Q&A, lead by great British food journalist Andrew Webb, with growers and famers of presented varieties.

The event was aiming to show the audience different non commercial varieties of apples, as there are more than 7500 cultivars of apples and they all have different tastes and uses, including cooking or eating raw but general public is not aware of any of them. The UK´s National Fruit Collection includes a collection of over 2000 varieties of apple tree in Kent. One of them is Piquareo which is introduced just now, and basically it tastes like the combination of apples and pears.

According to Pear Bureau Northwest, there are about 3000 known varieties of pears. Summer and autumn cultivars are gathered before they are fully ripe, while they are still green. Pears may be stored at room temperature until ripe. Ripe pears are optimally stored refrigerated, uncovered in a single layer, where they have a shelf life of 2 to 3 days.

Apple tree originated in Central Asia and it is most widely grown species. Most of the types are bred for eating fresh but some are specified for cooking or producing cider. Cider apples are too tart and are not suitable for eating fresh. Apples are usually eaten raw as a snack or they can be found in many desserts and drinks. Various alcoholic beverages can be produced (applejack, calvados, apfelwein) and also apple seed oil can be produced.

Pears are normally consumed fresh, canned, as juice or dried. The culinary or cooking pear is green, dry and hard and may be consumed only after several hours of cooking. Pear wood is one of the materials for furniture. It is also used for wood carving and firewood. Pear wood is valued for kitchen spoons, scoops and stirrers.

Those farmers supplying Marks and Spencer are dedicated to producing the best British apples and pears with the best flavour and texture. They created the perfect pick while Marks and Spencer aims to maximise the availability of British fruit and in season it aims to sell up to 100% British.

April 10, 2016

What do you love the most about the cakes in general? Is it the icing or the rich buttery filling? Some people simply hate cakes but for those of you who love to do some amazing creations, here are the top tips for your own homemade cake. You may find baking hard and challenging. It is always a real mess, especially if you do not know what to do at the first place. Follow these rules and you will be the baking master. In promise.

1. Preheat the oven

It is really the first thing you have to do before starting to bake a cake. If you put your cake into oven that was not preheated, your cake will not rise the way it should.

2. Line the tin well

Our grandmothers used to line the tin by softened butter, dusted with flour or shredded coconut. Now we all have the baking parchment, so basically we can use it instead, as it also works really well because of it is non-stick properties. If you are going to use the fat, do not use too much.

3. Make sure to take out your ingredients 60-90 minutes before

It really makes difference when your eggs are at the room temperature. When I first made tiramisu, I used eggs straight from the fridge and it took me a long time to whisk them. After it finally had a shape which I wanted to, the thickness was not as it should be and there were curdles in the mixture. Also, if you take the butter straight from the fridge it will not make a good cream. If you want your cold eggs bring to a room temperature quickly, you can put the whole egg into a bowl of warm water for 30 minutes. To bring a butter to a room temperature, you can cut it into small cubes on a plate for about 15 minutes.

4. Air in a cake

Cream butter and sugar until the mixture lighten in colour and will be nice and fluffy. It will take you around 5 minutes. It will basically increase the air in the cake. Do not whisk too hard because it will knock out the air and your cake will be really heavy. Use a large balloon whisk for best results. Also, the general rule is to incorporate dry ingredients together with whisk before adding the wet ingredients.

5. Make sure you weight your ingredients

It is important to know exact measurements. You cannot add more flour, more eggs or baking powder because it will be a disaster. Measuring spoons are great for cakes and I love to use them while baking. It is more accurate. For ingredients like flour, use a digital kitchen scale.

6. Keep the oven door closed

It is one of the tricks our grandmothers were telling us all the time: “Do not open the oven door!” They were sure that the cake will collapse. But nowadays there are many theories about the closed door, that it is not really necessary to keep it closed. From my personal view, it is important not to open the door. If you allow cold air bump into the oven, the cake will definitely collapse.

7. Use the skewer to check if the cake is done

When you think your cake is done or your timer said so, try it with the skewer. Insert it in the centre and when it come out dry, your cake is ready to serve. If your cake is still not cooked but looking brown, cover it with a dampened greaseproof paper.

8. Cool the cake properly

General rule is to cool down your cake. First of all, your belly will really hurt if you do not cool down before you start eating. Also, it can have soggy edges. Rich fruit cakes are better cooled in the tin.

9. Icing and decoration

Always place cake on a thin foil-covered cake board as the same shape as the cake and it will be easier for you to put an icing. Also, brush away any cake crumbs before icing. When applying the icing, apply the first layer and place it in a refrigerator for 30 minutes before second layer of icing. If you do not like the icing, sprinkle your cake with icing sugar.

10. Enjoy your cake!

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By following these general rules, you will be an expert in baking perfect cakes!

April 19, 2016

Blini, Shchi, Ukha, Borscht? Yes, you are right. Welcome to Russia, by area the largest country in the world with the most diverse cuisine of its type. Dishes made from various ingredients and spices that are either loved or hated are worth trying in every country, but the best Russian food you could find in Moscow of course, the Mecca of Russian authentic food.
 

Russian cuisine is a collection of different cooking traditions and it is very diverse and highly influenced by the expansion of culture and the area itself. It is said that “to eat like a Russian is to become one” and the typical Russian meal will not leave you unsatisfied. Every Russian food will give you the authenticity of Russia itself and will let you to understand their culture and meanings.
 

When speaking about Russian food everyone will immediately think of Borscht (beetroot, tomato and cabbage soup) but to be honest, Russia is more than just a beetroot soup. Of course, soups are very important part of Russian meal but there are other types: shchi (based on cabbage), ukha (fish soup) or solyanka (based on meat broth with a salty-sour base). They also prefer cold soups such as okroshka made from kvass or sour milk and two vegetable bases – first with the neutral taste such as boiled potatoes or fresh cucumbers and the second one is usually spicier such as parsley or tarragon.

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Meat and fish are both commonly used in many dishes. In traditional Russian cuisine three basic variations of meat dishes can be highlighted: a large boiled piece of meat cooked in a soup, offal dishes (liver) or whole fowl dishes or parts of fowl. With the meat dishes they usually serve porridge or cereals and when the meat is baked or grilled, the gravy is made from pan juices mixed with the sour cream or melted butter. The whole gravy is then usually poured on vegetables and porridge.
 

As mentioned above, Russian cuisine is very diverse and influenced by many aspects. Pelmeni (similar to dumplings) is traditional Russian dish made with minced meat filling, wrapped in thin dough. They learned to make it from Finnic and Tatar people of the Taiga, the Urals and Siberia and the word means “ear-shaped bread”. Pirozhki are small stuffed buns made of yeast dough or short pastry. They are filled with one of many different fillings and are either baked or shallow-fried. There are many varieties of fillings such as chopped boiled meat, rice and boiled eggs with dill, fish sautéed with onions or sautéed cabbage.

Very common food is Blini - thin pancakes made with yeasted batter and often served in connection with some religious meanings or festivals. They may be topped with butter, smetana, fruit preservers or caviar. However, the best combination is with smoked salmon and scrambled eggs.
 

When speaking about drinks, many traditional drinks are indigenous to Russia and are not present in other national cuisines. The most notable are vodka, kvass, medovukha and mors. Medovukha is a traditional alcoholic beverage with fermented honey and spices which is very sweet and contains only low amount of alcohol. Typical non-alcoholic beverage is kvass made from water, flour and liquid malt.

April 13, 2016

What would first comes to your minds when you read an article about foods that are known for boosting the energy? Most of us will immediately think of unhealthy food full of bad fats and sugars. But there are plenty of ingredients that are low in sugars and carbohydrates and at the same time they are full of energy and good nutrition. So, which one?

The specialists from the healthista.com published the list of crops and foods that can help us to boost our energy. If you feel really tired you should try one of these healthy and delicious boosters. The optimal situation for your body is when you do not eat always the same food but you change it from time to time.

Unsalted nuts

They will boost your energy immediately and if you will let them soak in the water overnight they will activate the process of germination which will increase their nutritional value.

White yoghurt

It contains pro-biotic which are helping us to fight the tiredness. You can combine the yoghurt with cereals, salads, flax seeds or just eat it on its own. You will also get the needed dosage of calcium. Pro-biotic is helping to keep micro-flora in intestine and because of that they are helping to strengthen the immune system. It also helps to clean the digestive system which is reducing the tiredness and lassitude.    

Salmon

This fatty fish is full of omega-3-acids which are helping to reduce the cholesterol and are reducing the risk of heart diseases. Salmon contains lots of proteins, vitamin B6, niacin and ovoflavin. They tend to help to change the actual food into the real energy. After eating them you will be prepared for the next activities and your body will be full of energy! Yay!

Mushrooms

One cup of mushrooms will give you around 50% daily amount of iron. Iron is very important for the transfer of oxygen in bloodstream and without this transfer your body will actually feel really tired.

Spinach

This delicious vegetable is full of iron, magnesium and potassium. Magnesium is important in the process of energy with the combination of potassium it allows effective digestion in the stomach and the regulation of nervous and muscular function. Of course, the best one is fresh spinach in the form of salad.

Pumpkin and sunflower seeds

One quarter cup of pumpkin or sunflower seeds will boost your energy. It will also give your half of the daily amount of magnesium.

Sweet potato

Sweet potato is amazing source of carbohydrates which will help you get the energy really fast. They also contain iron, potassium, magnesium, vitamin C and D and they all are helping to fight the tiredness.

Water

When you feel tired, you should drink a glass of water and it will definitely help you. It is the most important substance at this planet and it is essential for our body. Water is great for transfer of nutrients and oxygen to cells.

Fresh vegetable and fruit

Fresh fruit and vegetable is also one of the most important sources of energy for the human body. Fresh seasonal crops contains maximum of nutrients. It is also important to eat fruit and vegetable from your country because your body is used to them.

Eggs

They are amazing source of proteins and they are helping to renew our muscles especially after exercising. The next day you will feel excellent. It is a great combination with the nuts and spinach. You will see how great you will actually feel. No more tiredness!