Chestnut Soup recipe. How to be a healthy weight balancing energy in and energy out
Reaching or maintaining a healthy weight is about balancing the energy we take in using the energy we burn (energy out).
Strategies for seeing the energy you take in:
Enjoy many different foods from each of the five food groups in the amounts recommended Watch your portion sizes especially foods and drinks which are high in kilo-joules Restrict your intake of energy-dense or large kilo-joule foods and beverages (check the kilo-joules on the menu when exercising ) Should you have an energy-dense meal, choose food or beverages that have fewer kilo-joules at other foods in the day.
Strategies for watching the energy you burn:
Be active in as many ways as possible throughout the day take the stairs instead of the elevator, get off the bus a stop early and walk break up sitting period at work Exercise regularly at least 30 minutes of moderately intense activity on most occasions Do more action when you eat more kilo-joules.
Achieving and maintaining a healthy weight is good for your overall vitality and well-being and helps prevent many diseases.
Before you jump to Chestnut Soup recipe, you may want to read this short interesting healthy tips about Coconut Oil Is Really A Wonderful Product And Can Also Be Beneficial For Your Health.
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We hope you got insight from reading it, now let’s go back to chestnut soup recipe. You can have chestnut soup using 8 ingredients and 6 steps. Here is how you do that.
The ingredients needed to make Chestnut Soup:
- Provide 500 grams Grilled chestnuts
- You need 100 ml White wine (not sweet)
- Provide 200 ml or so Milk
- Take 2 small onions Onion
- You need 1 Bay leaf
- Get 125 ml Double cream
- Prepare 1 dash Parsley
- Get 1 dash Christmas Spice Mix
Steps to make Chestnut Soup:
- Wash the chestnuts and make a shallow cut in the flat parts of the chestnuts. Bake in an oven at 200°F for about 15~20 minutes until browned. Peel and cut the chestnuts. Mince or run through an electric mixer.
- Stir-fry the onions in butter or oil. Add the chestnuts, white wine, and bay leaves. Simmer for 15 minutes over medium heat. Even with frozen chestnuts, 15 minutes is okay.
- Once the chestnuts have boiled through (when a skewer can easily pass through), take out the bay leaves.
- Run through an electric mixer, then let cool outside of the mixer. Add the milk and heavy cream, warm it up, and season with salt and pepper.
- You can top with boiled chestnuts and chopped parsley. Add spices for guests.
- It's also delicious even without the wine. It's great with a little warmed milk.
Another thank you to our reader, herewith some tips of preparing food safely.
It is very important to prepare food safely to help stop harmful germs from growing and spreading. It is possible to take some actions to help protect your own loved ones from the spread of harmful bacteria.
Wash your hands
Your hands can quickly spread bacteria around the kitchen and onto food. It’s important to always wash your hands thoroughly using soap and warm water:
Before starting to prepare food After touching raw food like meat, poultry and veggies After visiting the toilet After touching the bin after touching pets
Do not forget to wash your hands thoroughly too, because wet hands spread bacteria more readily. Maintain worktops clean
Before you begin preparing meals, it is important worktops, kitchen utensils and chopping boards are all clean. If they have been touched by raw poultry, meat, eggs or vegetables you will want to wash them completely.
You should shift dish cloths and tea towels frequently to prevent any bacteria growing on the substance.
Raw foods like meat, fish and vegetables may contain harmful bacteria which can spread very easily by touching:
other foods worktops chopping boards Knives
You ought to keep raw foods away from ready-to-eat food, like salad, fruit and bread. That 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 killed.
To help stop bacteria from spreading:
Do not let raw food such as meat, fish or veggies touch other foods Don’t prepare ready-to-eat food using a chopping board or knife which you’ve used to prepare raw food, unless they’ve been washed thoroughly first
Cover raw fish or meat and shop at the bottom shelf of the fridge, where they can’t touch or drip onto other foods Do not wash raw meat before cooking Wash, cook or peel vegetables unless these are called’ready-to-eat' on the packaging
Examine the tag
It’s important to read food labels to make sure everything you’re going to use was saved properly (according to some storage directions ) and that none of the food is past its’use by' date.
Food that goes away fast usually has storage instructions on the label that state how long you may keep the food and if it needs to go from the fridge.
This kind of food frequently has particular packaging to help keep it fresh for longer. But it is going to go off quickly once you’ve opened it. For example, you may see’eat in two days of launching' on the label. Use by dates
You’ll also see’use by' dates on food that goes off fast. You shouldn’t use any food after the’use by' date even if the food looks and smells nice, since it may contain dangerous bacteria. Best before dates
The’best before' dates indicated on many foods are more about quality than security. When this date runs out, it doesn’t mean that the food will be detrimental, but its flavour, texture or colour might begin to deteriorate.
Following this date, that the quality of the egg will deteriorate if any salmonella bacteria are present, they could multiply to high levels and may make you sick.
If you plan on using an egg after its best before date, be sure you only use it in dishes where it’s going to be completely cooked, so that both white and yolk are strong, such as in a cake or even as a walnut.
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