Sausages in tomato reduction w/ white potato mousseline and chip recipe. The Way to be a healthy weight balancing energy in and energy out
Achieving or maintaining a healthy weight is all about balancing the energy we take in using all the energy we burn off (energy out).
Tips for watching the energy you require in:
Enjoy a variety of foods from each of the five food groups from the quantities recommended Observe your portion sizes especially foods and drinks which are high in kilo-joules Restrict your consumption of energy-dense or large kilo-joule foods and beverages (check the kilo-joules on the menu when exercising ) If you do have an energy-dense meal, choose meals or drinks that have fewer kilo-joules in other foods in the day.
Strategies for seeing the energy you burn off:
Be active in as many ways as possible throughout the day take the stairs instead of the lift, get off the bus a stop early and walk break up sitting time at work
Do more activity when you consume more kilo-joules.
Achieving and maintaining a healthy weight is good for your overall energy and well-being and helps prevent several ailments.
Before you jump to Sausages in tomato reduction w/ white potato mousseline and chip recipe, you may want to read this short interesting healthy tips about Heart Friendly Foods You Need To Be Eating.
You already are aware of how crucial it is to have a heart that is healthy. After all, if your heart isn’t healthy then the rest of you isn’t going to be healthy either. You already understand that regular exercise and a healthy lifestyle are vital in terms of the total health of your heart. Are you aware, however, that there are several foods that can help your heart be healthy? If you are interested to know which foods to eat to improve your heart health, continue reading.
Do you remember when your mom and dad would tell you an apple a day keeps the doctor away? In reality, apples contain numerous minerals and elements that can help your heart remain healthy. They contain lots of soluble fiber which functions sort of like a scrub brush on your artery walls so that cholesterol can’t amass and build up into blockages. Consuming just a single Red Delicious apple every day can lead to as much as an eight percent decrease in your LDL levels. This is a fantastic number for somebody who desires his or her heart to be healthier.
There are lots of foods that are great for your body. It’s true that each of the food brought up in this article can help your body in a variety of ways. The foods mentioned are especially great for the heart, though. Introduce these healthy foods into your diet regularly. Your heart will greatly benefit from it!
We hope you got insight from reading it, now let’s go back to sausages in tomato reduction w/ white potato mousseline and chip recipe. You can have sausages in tomato reduction w/ white potato mousseline and chip using 17 ingredients and 15 steps. Here is how you do that.
The ingredients needed to make Sausages in tomato reduction w/ white potato mousseline and chip:
- Get Sausages and sauce :
- You need 1 pack Hotdog sausages
- Prepare 1 can Campbell's Tomato soup (The best!)
- Take 2 Tbs Brown Sugar
- Use 1/4 cup Ketchup
- Use to taste Salt and Pepper
- You need Balsamic Vinegar (optional)
- Provide Potato 2 ways :
- Get 3 Big White "Russet" Potatoes
- You need Milk
- Take Butter
- Get to taste Salt
- Get Oil to fry
- Get Flour to coat
- You need Garnishes :
- Provide Creamed balsamic vinegar
- Use 1 green onion
Steps to make Sausages in tomato reduction w/ white potato mousseline and chip:
- Peel potato and boil them (keep beautiful long peels for homemade chips)
- Cut all sausages in slices about 1cm thick and grill in pan until brownish and crispy, heat : medium-high
- Add tomato soup can and mix
- Add ketchup, brown sugar, salt and pepper (quantity is only suggested, if you want it more sweet add sugar, more ketchupy: ketchup! Etc)
- Let simmer at low while you mash the potatoes
- Mix in butter and milk in mashed potatoes until fluffy, salt to taste
- Take a bunch of potato peels toss in flour and fry in oil until crispy, salt and pepper (smoked salt or any flavored salt is awesome)
- Plate organising : find a round tube for potato cake (ex: empty small cream cheese pot and cut bottom or cut strip of flexible plastic and tape into a large tube) place on the plate and fill with warm potato being careful to push lightly with back of a spoon so its nice and lever
- Take off mold and gently put spoonfuls of sausages on top
- Add homemade peels chips on top
- Cut tiny strips of green onions, stick some in the potato cake
- Put a spoonful of sauce from the sausages on the side and place the back of the spoon on the sauce and delicately drag across plate
- Decorate with more green onions and creamed balsamic vinegar drops
- Ps. Before decorating with green onions and balsamic cream, check if the food is still hot, if not reheat a couple seconds in the microwave before decorating :)
- Bon Appétit!
Another thank you to our reader, herewith some tips of preparing food safely.
It’s very important to prepare foods safely to help stop harmful bacteria from growing and spreading. It is possible to take some steps to help protect your own family from the spread of harmful bacteria.
Wash your hands
Your hands can quickly spread bacteria around the kitchen and on food.
Before beginning to prepare food After touching raw foods like meat, poultry and vegetables After going to the toilet After touching the bin after touching pets
Don’t forget to dry your hands thoroughly too, because wet palms spread bacteria more easily. Maintain worktops clean
Before you begin preparing food, it is significant worktops, kitchen utensils and chopping boards are clean. If they’ve been touched by raw meat, poultry, vegetables or eggs you’ll need to wash them thoroughly.
You should change dish cloths and tea towels regularly to prevent any bacteria growing on the substance. Separate raw foods from ready-to-eat food
Raw foods like meat, fish and veggies may contain dangerous bacteria that can spread very easily by touching:
other foods worktops chopping boards Knives
You ought to keep raw foods from ready-to-eat meals, like salad, fruit and bread. That is because these kinds of food will not be cooked before you eat them, so any bacteria that get onto the food won’t be murdered.
To help prevent bacteria from spreading:
Don’t let raw food such as fish, poultry or veggies touch other food Do not prepare ready-to-eat food using a chopping board or knife which you’ve used to prepare raw food, unless they have been washed completely first
Cover raw meat or fish and shop on the bottom shelf of the fridge, where they can’t touch or drip onto other foods Don’t wash raw meat before cooking Wash, cook or peel veggies unless these are called’ready-to-eat' on the packaging
Check the label
It’s important to read food labels to make sure everything you are likely to use was stored correctly (according to some storage directions ) and none of the food is past its’use by' date.
Food that goes away fast usually has storage directions on the label that state how long you can keep the food and if it needs to go in the refrigerator.
This sort of food often has particular packaging to help keep it fresh for more. But it is going to go off quickly as soon as you’ve opened it. This is why 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 within two days of opening' on the tag. Use by dates
You will also see’use by' dates on food that goes off fast. You should not use any food after the’use by' date, even if the food looks and smells nice, because it might contain dangerous bacteria. Best before dates
When this date runs out, it doesn’t mean that the food will be harmful, but its flavour, texture or colour may start to deteriorate.
After this date, the caliber of the egg will deteriorate and if any salmonella germs are found, they can multiply to high levels and could make you ill.
If you plan on using an egg after its best before date, be certain you only use it in dishes where it will be fully cooked, so that both white and yolk are solid, like in a cake or as a hard-boiled egg.
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