Sig's Mushroom and roasted Chestnut soup seasoned with Cayen recipe. How 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 using the energy we burn (energy out).
Tips for seeing the energy you require in:
Enjoy many different foods from each of the five food groups in the amounts recommended Watch your portion sizes particularly foods and beverages that are high in kilo-joules Restrict your intake of energy-dense or high kilo-joule foods and beverages (check the kilo-joules on the menu when exercising ) Should you have an energy-dense meal, select meals or drinks that have fewer kilo-joules in other meals daily.
Strategies for seeing the energy you burn:
Be active in as many ways as you can throughout the day take the stairs instead of the elevator, get off the bus a stop early and walk break up sitting time at work Exercise regularly at least 30 minutes of moderately intense activity on most days Do more activity when you consume more kilo-joules.
Achieving and maintaining a healthy weight is good for your general energy and well-being and helps prevent many ailments.
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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 have sig's mushroom and roasted chestnut soup seasoned with cayen using 13 ingredients and 4 steps. Here is how you achieve that.
The ingredients needed to prepare Sig's Mushroom and roasted Chestnut soup seasoned with Cayen:
- Provide 25 grams dried porcini mushrooms,soaked
- Prepare 2 small leeks finely chopped
- Take 2 large shallot
- Use 30 ml olive oil
- You need 15 grams butter
- Take 1 clove garlic chopped
- Provide 250 grams fresh wild or fresh brown mushrooms
- Get 1.2 ltr vegetable stock
- Provide 100 grams peeled and roasted chestnuts
- Provide 150 ml double or thick cream
- Use 1 pinch cayenne pepper to taste
- Take 1 tbsp finely chopped fresh coriander
- Take 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 extremely important to prepare food safely to help stop harmful germs from spreading and growing. You can take some actions to help protect your own family from the spread of harmful bacteria. Jump to table of contents Wash your hands
Your hands can easily spread bacteria around the kitchen and on food.
Before beginning to prepare food After touching raw food such as meat, poultry and veggies After visiting the toilet After touching the bin after touching pets
Don’t forget to dry your hands thoroughly as well, because wet palms spread bacteria more easily. Maintain worktops clean
Before you start preparing meals, it is significant worktops, kitchen utensils and chopping boards are all clean. If they have been touched by raw meat, poultry, eggs or vegetables you’ll want to wash them thoroughly.
You ought to change dish cloths and tea towels regularly to prevent any bacteria growing on the material.
Raw foods like meat, fish and veggies may contain dangerous bacteria that can spread quite easily by touching:
other foods worktops chopping boards Knives
You ought to keep raw foods away from ready-to-eat meals, like salad, bread and fruit. This is because these kinds of food will not be cooked before you eat them, so any germs that get onto the food won’t be murdered.
To help prevent bacteria from spreading:
Do not let raw food like fish, poultry or veggies touch other foods Do not prepare ready-to-eat food using a chopping board or knife that you have used to prepare uncooked meals, unless they’ve been washed thoroughly first Clean your hands thoroughly after touching raw meat, fish or vegetables and before you touch anything else Cover raw fish or meat and store on the bottom shelf of this fridge where they can’t touch or drip onto other foods
Wash, cook or peel vegetables unless these are called’ready-to-eat' on the packaging
Examine the tag
It is important to read food labels to be sure everything you’re going to use was saved correctly (according to any storage instructions) and none of the food is past its’use by' date.
Food that goes away fast usually has storage directions on the tag that state how long you can keep the food and if it needs to go in the fridge.
This kind of food frequently has special packaging to help keep it fresh for longer. But it is going to go off quickly as soon as you’ve opened it. For example, you might see’eat within two days of opening' on the label. Use by dates
You shouldn’t use any food after the’use by' date even if the food looks and smells fine, since it might contain dangerous bacteria. Best before dates
The’best before' dates indicated on most foods are more about quality than safety. When this date runs out, it does not mean that the food will be harmful, but its flavour, colour or texture may begin to deteriorate.
Following this date that the quality of the egg will deteriorate if any salmonella germs are present, they can multiply to high levels and could make you ill.
If you plan on using a egg after its best before date, be sure that you only use it in dishes at which it will be completely cooked, so that both yolk and white are strong, like in a cake or as a walnut.
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