Sig's Mushroom and roasted Chestnut soup seasoned with Cayen recipe. The Way to be a healthy weight balancing energy in and energy out
Reaching or maintaining a healthy weight is all about balancing the energy we take in with all the energy we burn (energy out).
Tips for seeing the energy you take in:
Enjoy a variety of foods from each of the five food groups from the amounts recommended Watch your portion sizes especially foods and beverages that are high in kilo-joules Limit your consumption of energy-dense or high kilo-joule foods and drinks (check the kilo-joules on the menu when exercising ) Should you have an energy-dense meal, then select meals or drinks that have fewer kilo-joules in other foods daily.
Tips for watching the energy you burn off:
Be active in as many ways as possible throughout the day take the stairs rather than the lift, get off the bus a stop early and walk break up sitting period on the job
Do more activity when you eat more kilo-joules.
Achieving and maintaining a healthy weight is good for your general vitality and well-being and helps prevent many diseases.
Before you jump to Sig's Mushroom and roasted Chestnut soup seasoned with Cayen recipe, you may want to read this short interesting healthy tips about Coconut Oil Is Actually A Wonderful Product And Can Also Be Advantageous For Your Health.
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We hope you got benefit from reading it, now let’s go back to sig's mushroom and roasted chestnut soup seasoned with cayen recipe. You can cook sig's mushroom and roasted chestnut soup seasoned with cayen using 13 ingredients and 4 steps. Here is how you do it.
The ingredients needed to make Sig's Mushroom and roasted Chestnut soup seasoned with Cayen:
- You need 25 grams dried porcini mushrooms,soaked
- You need 2 small leeks finely chopped
- Provide 2 large shallot
- Get 30 ml olive oil
- Get 15 grams butter
- Get 1 clove garlic chopped
- Provide 250 grams fresh wild or fresh brown mushrooms
- You need 1.2 ltr vegetable stock
- You need 100 grams peeled and roasted chestnuts
- Take 150 ml double or thick cream
- Get 1 pinch cayenne pepper to taste
- Use 1 tbsp finely chopped fresh coriander
- Get 2 pinch salt or salt substitute
Steps to make Sig's Mushroom and roasted Chestnut soup seasoned with Cayen:
- Put the dried mushrooms in a bowl and add 1 cup of warm water to soak them for about 30 minutes,lift out mushrooms and squeeze as much of the liquid back into bowl,reserve liquid and finaly chop mushrooms.Heat oil in saucepanadd the chopped shallots,garlic and chopped leeks, cook gently for five minutes until soft.
- Finely chop the fresh mushrooms and half of the chestnuts add to pan and stir for a few minutes until they start to soften.Pour into the stock,add porcini mushrooms and bring to boil,add the dried mushroom liquid you reserved and season soup.Lower the heat and simmer for 30 minutes
- Pour about 3/4 of soup into blender and process until smooth. Return the processed soup back to the remaining soup in pan and gently stir in the cream.Heat through. Season with salt,cayenne pepper to taste and coriander,and add remaining chestnuts for texture.
- Another soup created by me
Another thank you to our reader, herewith some tips of preparing food safely.
It is very important to prepare foods safely to help stop harmful bacteria from spreading and growing. It is possible to take some actions to help protect your own family from the spread of harmful bacteria.
Wash your hands
Your hands can easily spread bacteria around the kitchen and on food.
Before starting to prepare food After touching raw foods such as poultry, meat and vegetables After going to the toilet After touching the bin after touching pets
Don’t forget to wash your hands thoroughly as well, because wet hands spread bacteria more easily. Maintain worktops clean
Before you begin preparing food, it is important worktops, kitchen utensils and chopping boards are all clean. If they’ve been touched by raw meat, poultry, vegetables or eggs you’ll want to wash them thoroughly.
You ought to shift dish cloths and tea towels regularly to avoid any bacteria growing on the substance. Separate raw food from ready-to-eat food
Raw foods like meat, fish and veggies may contain harmful bacteria that can spread quite easily by touching:
other foods worktops chopping boards Knives
You should keep raw foods away from ready-to-eat food, such as salad, fruit and bread. That is because these kinds of food won’t be cooked before you eat them, so any germs that get onto the food will not be murdered.
To help stop bacteria from spreading:
Don’t let raw food such as meat, fish or veggies touch other foods Do not prepare ready-to-eat food using a chopping board or knife which you’ve used to prepare raw meals, unless they’ve been washed completely first Wash your hands thoroughly after touching raw meat, fish or vegetables and before you touch anything else Cover raw meat or fish and shop on the bottom shelf of the fridge, where they can’t touch or drip onto other foods
Wash, peel or cook vegetables unless these are described as’ready-to-eat' on the packaging
Examine the label
It’s very important to read food labels to make sure everything you are likely to use was saved properly (based on some storage directions ) and that none of the food is past its’use by' date.
Food that goes off quickly usually has storage instructions on the label that state just how long you may keep the food and whether it must go in the refrigerator.
This sort of food frequently has particular packaging to keep it fresh for longer. But it is going to go off quickly as soon as you’ve opened it. This is the reason the storage instructions also tell you how long the food will maintain once the packaging has been opened. By way of example, you might see’eat in two days of opening' on the label. Use by dates
You should not use any food after the’use by' date even when the food looks and smells fine, because it may contain dangerous bacteria. Best before dates
When this date runs out, it does not indicate that the food will probably be detrimental, but its own flavour, colour or texture might start to deteriorate.
An exception to this can be eggs, which have a best before date of no longer than 28 days after they are laid. Following this date that the caliber of the egg will deteriorate if any salmonella bacteria are found, they could multiply to high levels and could make you sick.
If you plan to use an egg after its best before date, make certain you only use it in dishes where it’s going to be fully cooked, so that both white and yolk are solid, like in a cake or even as a walnut.
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