Hispanic Food Recipes Food Recipes for Dinner For Kds with Pictures In Urdu Desserts Pinoy In Hindi in Sinhala Language for Kids to Make in Sri Lanka

Hispanic Food Recipes Biography

Source(google.com.pk)
Eight Chocolate Textures (sponge, caramel, mousse, sorbet, brittle, cream, sauce and a thin chocolate wafer) was the name of the creation for which he received the award for the World’s Best Dessert in 2001. That was during the seven-year period that Balaguer spent working in the research workshop at elBulli with Ferran Adrià. "My stay there taught me new ways of thinking, creating, blending flavors and trying out new ideas".

With this revolutionary philosophy, in 2002 he set up his own patisserie and confectionery studio, the first in Spain. As if it were a fashion store, this bakery in Morales street in Barcelona produces two exclusive collections a year of pastries and chocolates – spring-summer, and autumn-winter, reflecting this master pastry chef's inquiring nature and enthusiasm for exploration.

He is something of a chocolate addict. He insists he never tires of chocolate even though he spends all day working with it. Oriol Balaguer combines chocolate with almost anything -cheese, liqueurs, savory and bitter flavors. He forms part of the new generation of pastry chefs who have broken down the barriers separating savory and sweet. Such compartmentalization has evaporated from his catalogue of minimalist gastronomic jewels, which includes classics such as his famous chocolate "sherbet", which bursts in the mouth, and his half pods of mandarin truffle with salt. Another of his lines of research is his sugar-free desserts that use other sweeteners, making them suitable for diabetics. This led to his 2008 collection called "Bye bye sugar".

La cocina de los postres, published in 2000 and awarded the prize for the world's best dessert book, covers some of the creations that are being exported to the US, Hong Kong and Japan (where he has his own store). His inventions are available on special order or at his store in Sant Gregori Taumaturg square in Barcelona and in central Madrid in José Ortega y Gasset street. Moreover, this master of chocolate has signed an agreement with the Miró Foundation to offer chocolates and confectionery creations at presentations and events held in the Barcelona art gallery devoted to the Catalan artist.

In September 2009, Oriol Balaguer presented his new line of business, complementing his high-class cake shops. Called Sweet & Salty, the business takes an original approach to supplying catering to companies and private customers. In 2010 he was back in the news: he opened his first shop in the United Arab Emirates and his first bakery in Barcelona, called Classic Line. A meticulous and unhurried production process is the secret that guarantees Classic Line's daily supply of creative freshly baked bread. Everyday style, country style, corn, chocolate and orange, beer, sunflower seeds, black olive, etc. A long list of breads, each with its own name, sharing the shop window with exquisite cake and pastry treats such as croissants and cup cakes.

Tony is a native of Castilla, Spain, and has lived in California for 28 years. Tony spent 20 years managing different types of restaurants both in Spain and the USA. He has a passion for sharing his knowledge of Spanish food and wines with everyone.

Lisa, Tony's wife is a California native. She is fluent in Spanish and lived in Spain for several years. She currently teaches Spanish and has given lectures on Spanish cuisine and culture at CSUS (California State University at Sacramento).

You can also read more about Lisa's work on her Google Profile: Lisa Sierra.

Contact Lisa & Tony via email at spanishfood at aboutguide.com.

Experience:

Together Tony and Lisa have lead several culinary tours to different regions of Spain through their business Culinary Discoveries. These tours include wine tasting and cooking classes, taught by professional chefs in their kitchens. Tony and Lisa also teach Spanish cooking classes in Northern California, and Tony was a presenter at a recent International Culinary Tourism Association conference held in San Francisco. Their web site is www.culinarydiscoveries.com.

In addition, Tony and Lisa have begun to write about traveling in Spain on their site www.wanderinginspain.com (currently in development), and their experiences walking the Camino de Santiago in 2010 on www.wanderinginspain.com/blog.

By Lisa & Tony Sierra:

We both love Spanish food, wines and entertaining. Like most Spanish families, whenever there is a celebration, there is plenty of food! We may live in California, but we cook very Spanish. We entertain a lot and often prepare typical Spanish meals to share with friends and family. Everyone knows that when they are invited to the Sierra's, they are not going to go home hungry - and it is going to be a lot of fun! We hope that our passion for Spanish food and fun is contagious and that you become a regular visitor to the Spanish Food site on About. Buen Provecho!

Aarón Sánchez is the co-star of two Food Network hit series (Chopped and Heat Seekers) and the chef/owner of Kansas City’s Mestizo. He is also the visionary behind Crossroads at House of Blues nationwide and Tacombi Tacqueria in New York City. Sánchez’s passion, commitment and skills have placed him among the country’s leading contemporary Latin chefs.

Sánchez’s cooking “transforms the familiar” (New York Magazine) with his take on Latin favorites. Celebrated by critics and contemporaries alike, Sánchez recently appeared at the White House as a celebrity guest chef and received the National Award at the Flavors of Passion Awards, honoring the nation’s best Latin chef. The bilingual Sánchez was tapped as the spokesperson for Bud Light’s “Amigos y Carne Asada” national grilling campaign for 2012 and 2013.

The son of celebrated Mexican cooking authority Zarela Martinez, Sánchez has starred on multiple Food Network shows including Heat Seekers, Chefs vs. City, Chopped, The Best Thing I Ever Ate and the Dear Food Network Thanksgiving Special. In 2011, Sánchez appeared on the debut season of The Best Thing I Ever Made, where Food Network stars share their culinary secrets.

In addition to being a restaurateur, television personality, consultant and spokesperson, Sánchez is an author and entrepreneur. His first book, La Comida del Barrio, was published in May 2003. His second book, Simple Food, Big Flavor: Unforgettable Mexican-Inspired Recipes from My Kitchen to Yours, was released in October 2011. Sánchez also designed the first-ever signature chef shoe line for MOZO Shoes.

Sánchez’s creativity extends far beyond the kitchen. He is an admirer of the visual arts — so much, in fact, that he has tattooed nearly his entire body with portraits and vivid artwork. Sánchez, also an avid music lover, enjoys cooking to the sounds of Alabama Shakes, Amos Lee, Sade, The Cure and his wife, singer/songwriter Ifé. Sánchez lives in Brooklyn, N.Y., with his family.

Hispanic Food Recipes Food Recipes for Dinner For Kds with Pictures In Urdu Desserts Pinoy In Hindi in Sinhala Language for Kids to Make in Sri Lanka

Hispanic Food Recipes Food Recipes for Dinner For Kds with Pictures In Urdu Desserts Pinoy In Hindi in Sinhala Language for Kids to Make in Sri Lanka

Hispanic Food Recipes Food Recipes for Dinner For Kds with Pictures In Urdu Desserts Pinoy In Hindi in Sinhala Language for Kids to Make in Sri Lanka

Hispanic Food Recipes Food Recipes for Dinner For Kds with Pictures In Urdu Desserts Pinoy In Hindi in Sinhala Language for Kids to Make in Sri Lanka

Hispanic Food Recipes Food Recipes for Dinner For Kds with Pictures In Urdu Desserts Pinoy In Hindi in Sinhala Language for Kids to Make in Sri Lanka

Hispanic Food Recipes Food Recipes for Dinner For Kds with Pictures In Urdu Desserts Pinoy In Hindi in Sinhala Language for Kids to Make in Sri Lanka

Hispanic Food Recipes Food Recipes for Dinner For Kds with Pictures In Urdu Desserts Pinoy In Hindi in Sinhala Language for Kids to Make in Sri Lanka

Hispanic Food Recipes Food Recipes for Dinner For Kds with Pictures In Urdu Desserts Pinoy In Hindi in Sinhala Language for Kids to Make in Sri Lanka

Hispanic Food Recipes Food Recipes for Dinner For Kds with Pictures In Urdu Desserts Pinoy In Hindi in Sinhala Language for Kids to Make in Sri Lanka

Hispanic Food Recipes Food Recipes for Dinner For Kds with Pictures In Urdu Desserts Pinoy In Hindi in Sinhala Language for Kids to Make in Sri Lanka

Hispanic Food Recipes Food Recipes for Dinner For Kds with Pictures In Urdu Desserts Pinoy In Hindi in Sinhala Language for Kids to Make in Sri Lanka

Thai Food Recipe Food Recipes for Dinner For Kds with Pictures In Urdu Desserts Pinoy In Hindi in Sinhala Language for Kids to Make in Sri Lanka

Thai Food Recipe Biography

Source(google.com.pk)
Make everyone's day today with a sensational roasted chicken dish! This Roasted Lemongrass Chicken (with Sweet Lime Sauce) is flavor-rich and juicy-tender. Lemongrass chicken is a popular dish throughout Thailand as well as in Vietnam and other Southeast-Asian countries. Lemon and chicken have long been paired the world over for delicious chicken, and in this Thai recipe, East meets West in what I believe you'll find are beautiful results. Moist and fall-off-the-bone tender, this roasted chicken is accompanied by an easy sweet lime sauce, ensuring every bite is always moist and bursting with flavor. You'll simply love this roast chicken recipe - and so will your loved ones.

It's raining here in the Northwest, and Monday to boot. On a day like this I can really use something hot and delicious, and these Thai Soup Recipes are just the ticket. With their exotic mix of herbs, broth and coconut milk, Thai soups offer awe-inspiring taste, they're also soothingly fragrant and happen to contain valuable health benefits as well. I find just one taste is enough to melt away all the day's concerns. Make up a pot tonight and slurp your way to happiness. (photo of Thai Homemade-style Chicken Soup' by D.Schmidt)

 can't think of a nicer treat on the weekend than a beautiful homemade cake. My absolute favorite is this moist & delicious Coconut Layer Cake with Fluffy Coconut Icing. Among cake lovers the world over, coconut layer cake has become a classic and true favorite. In Thailand, all the top hotels make their coconut cake with freshly-squeezed coconut milk and toasted coconut. I've replicated the idea here by using canned coconut milk and regular dry shredded coconut from the baking aisle. It has literally taken me years of trial and error to get this recipe right. I hope you enjoy it as much as my family does! (photo by D.Schmidt)

 Only this time, the screams and tears were for harmonies of fish sauce and lime and the pulsing heat of chiles. Befitting an election year, the phrase “game changer” rippled through the blogosphere; writers and diners heaped praise on the chef’s new restaurants, Pok Pok Wing and Pok Pok NY.

But that chef, Andy Ricker, isn’t from Thailand. He flew in, instead, from Portland, Ore., where he runs a small village’s worth of kitchens.

To be sure, Mr. Ricker’s experience in the cuisine runs deep; he has cooked in Thailand for months out of every year since 1994. Still, New York already has nearly 300 restaurants run by Thais, so it is notable (and more than a little curious) that the man expected to lead the city to the papaya-salad promised land is a white chef from the Pacific Northwest.

And yet Mr. Ricker is not the only one to become a high-profile ambassador for a cuisine in which he has no family roots.

At Kin Shop in Greenwich Village, Harold Dieterle’s “contemporary reinterpretations” of Thai food, as he calls them, have won him a perennially packed dining room. The Chinese restaurateur of the moment is Ed Schoenfeld of RedFarm, a self-described “New York Jew.” Alex Stupak’s innovative presentations of Mexican flavors are making Empellón Cocina hot enough to char chiles. And for more than 20 years, America’s most renowned master of Mexican cooking has been Rick Bayless of Frontera Grill and Topolobampo in Chicago.

“For a lot of these chefs, they traveled and had meals that changed their lives,” said Ed Levine, a New York food writer and founder of SeriousEats.com. “So their food is born out of passion.”

On the other hand, he said, they can end up getting more attention than many chefs who were born into their cuisines. “It’s predictable, but maybe it’s not fair,” he said.

Mr. Ricker, who won the 2011 James Beard award for best chef in the Northwest, has mixed feelings about being cast as an emissary for Thai food. “I’d be happy if someone called me that, honestly,” he said. “But I would never make that claim myself, because in Thai society, a foreigner representing them doesn’t make sense.”

So why does it happen?

Some reasons are obvious: An American-born chef is more likely than an immigrant to have the connections and the means to grab investors or news media attention — even more so if the chef came up through a prestigious restaurant or culinary school or is quick with a witty quote.

Diners’ familiarity and comfort levels can play a part, and can even edge into prejudice. Mr. Ricker mentioned a widespread misperception in this country that restaurants with white owners are somehow cleaner than others. “It’s ridiculous,” he said.

Still, there are more complicated explanations for why these chefs find it easier to break out of the pack. One is that there may actually be advantages to learning a cuisine as an outsider.

Distance may allow a chef to explore traditions without the baggage of having to follow Mom’s recipes to the letter, even if the goal is to stay true to the original dishes. “My greatest gift is that I don’t have a Mexican grandmother,” Mr. Bayless said, “so I can look at all Mexican grandmothers as equal. If you grew up with this food, you’ll defend to the death the way your family makes a dish. So sometimes, with lots of experience, you can speak with a bit of a broader perspective.”

Mr. Ricker says his obvious foreignness helps when he asks chefs in Thailand to share their secrets. “They know I’m not their competition,” he said. “They go: ‘You’re white! How the hell can you possibly do this?’ So they get psyched to show me how they make something.”

And when it comes to selling the food, it certainly helps that American-born chefs tend to know the mainstream American audience better. Presenting a cuisine from afar is “fundamentally an act of translation,” said Krishnendu Ray, a professor of food studies at New York University. “So you have to be attuned to two cultures. It’s a kind of bilingualism.”

On one level, that means they may have an easier time with the language — telling the story of their food, or knowing how to make obscure dishes sound sexy in menu descriptions.

But that sense of translation also carries over to flavor; these chefs can more easily intuit what might impress or intimidate mainstream customers. Frontera Grill or Pok Pok NY can serve food that is true to the original because they can choose dishes that don’t have to be diluted to appeal to their clientele.

“Shrimp paste is delicious, but superpungent, hectic,” Mr. Ricker said. “I just know it will be sent back. But I can do very close versions of specific dishes

Thai Food Recipe Food Recipes for Dinner For Kds with Pictures In Urdu Desserts Pinoy In Hindi in Sinhala Language for Kids to Make in Sri Lanka

Thai Food Recipe Food Recipes for Dinner For Kds with Pictures In Urdu Desserts Pinoy In Hindi in Sinhala Language for Kids to Make in Sri Lanka

Thai Food Recipe Food Recipes for Dinner For Kds with Pictures In Urdu Desserts Pinoy In Hindi in Sinhala Language for Kids to Make in Sri Lanka

Thai Food Recipe Food Recipes for Dinner For Kds with Pictures In Urdu Desserts Pinoy In Hindi in Sinhala Language for Kids to Make in Sri Lanka

Thai Food Recipe Food Recipes for Dinner For Kds with Pictures In Urdu Desserts Pinoy In Hindi in Sinhala Language for Kids to Make in Sri Lanka

Thai Food Recipe Food Recipes for Dinner For Kds with Pictures In Urdu Desserts Pinoy In Hindi in Sinhala Language for Kids to Make in Sri Lanka

Thai Food Recipe Food Recipes for Dinner For Kds with Pictures In Urdu Desserts Pinoy In Hindi in Sinhala Language for Kids to Make in Sri Lanka

Thai Food Recipe Food Recipes for Dinner For Kds with Pictures In Urdu Desserts Pinoy In Hindi in Sinhala Language for Kids to Make in Sri Lanka

Thai Food Recipe Food Recipes for Dinner For Kds with Pictures In Urdu Desserts Pinoy In Hindi in Sinhala Language for Kids to Make in Sri Lanka

Thai Food Recipe Food Recipes for Dinner For Kds with Pictures In Urdu Desserts Pinoy In Hindi in Sinhala Language for Kids to Make in Sri Lanka

Thai Food Recipe Food Recipes for Dinner For Kds with Pictures In Urdu Desserts Pinoy In Hindi in Sinhala Language for Kids to Make in Sri Lanka

Pureed Food Recipes Food Recipes for Dinner For Kds with Pictures In Urdu Desserts Pinoy In Hindi in Sinhala Language for Kids to Make in Sri Lanka

Pureed Food Recipes Biography

Source(google.com.pk)
The easiest way to make your own purees is to wash, peel, chop and then steam whichever fruit or vegetable you’re using until it’s soft. Be careful not to overcook as the food will lose its taste and texture.

Then blend it in a liquidiser or mouli. You can control the texture by adding a bit of the reserved cooking water or breastmilk / formula milk.

Always allow the food to cool and then test it yourself to make sure it's the right temperature before giving it to your baby.
Freezing purees

Homemade purees can be made in batches and then frozen.

Once you've made the puree allow it to cool before freezing. You can use ice cube trays (just make sure you cover them so they don't get contaminated from other food in the fridge) or individual ice cubes with lids.

If using ice cube trays, once frozen you can pop the cubes into labelled freezer bags. This way you have a ready supply of different frozen purees that you can mix and match once your baby is happy with single-ingredient purees.

When re-heating, you must make sure the food is piping hot, then allow to cool before giving to your baby.

Do not reheat foods more than once and never refreeze uneaten food.

    Use big rubber ice cube trays - They are brilliant - so easy to push the food out - and get one with larger squares for when your baby's appetite gets bigger. (Karen)

    I started whizzing it all in a food processor to a smooth consistency (using the veg juices form the bottom of the steamer) as they progressed I used less juice so the consistently was thicker. Then we progressed to half in the processor totally smooth and half I mashed with a fork so we have a rougher consistency and then I gradually whizzed up less and less until I was mashing it all, then leaving a bit more lumps until we were on all just chopped very small. (Sophie)

Carrots may be introduced between 6 and 8 months of age. As always, I recommend that you thoroughly discuss any feeding issues with your pediatrician as generalities may not apply to your child.
Goodness of Carrots

Carrots are very high in beta carotene. Beta carotene is a Carotenoid. Carotenoid are a set of darkly colored pigments called pro vitamin A carotenoids that can be converted to Vitamin A. Vitamin A is very important in a developing infant's diet.

Carrots are often one of baby's first food. They are easy to digest and are packed full of nutrients such as Vitamin A, Vitamin C and Calcium.

Due to the issue of Nitrates, recommendations for the introduction of carrots varies. I have found that more often than not, the recommendation for introducing carrots is between 7 and 8 months old. Again, please see the Nitrates article for more in-depth information.

When purchasing carrots, look for those with minimal sprouting at the top. In other words, if the carrot has started to grow, it has been sitting around for quite some time. Also look for little "hairs" growing along the carrot. This also indicates the carrot is growing and has probably been sitting around for awhile.

The best way to preserve the flavor, crispness, and beta-carotene content in carrots is to refrigerate them.
Is it a good idea to use "baby carrots"?

“Baby” carrots are the product of modern technology and are specially formed by a machine that cuts them out from full sized older carrots. Some “growers” add green food coloring at the “stem” for further effect. One way to tell if a baby carrot is truly a baby carrot is to read its packaging. The common “baby carrots” sold in the grocery store will actually say “baby cut” carrots.

Baby cut carrots are cleansed in a solution that often contains chlorine so that they will not turn white while in the package. Skip these carrots and opt to peel and cut your own, especially if you will be making carrot baby food!

Visit this link at USA Today to read all about the inventor of the “baby carrot”.
How prepare carrots

When purchasing carrots, look for those with minimal sprouting at the top. In other words, if the carrot has started to grow, it has been sitting around for quite some time. Also look for little "hairs" growing along the carrot. This also indicates the carrot is growing and has probably been sitting around for awhile.

The best way to preserve the flavor, crispness, and beta-carotene content in carrots is to refrigerate them.

When preparing Carrots, steaming is the very best method for cooking and preparing them. Steaming Carrots allows the beta carotene to be more bio-available and readily used by the body. Add a wee bit of butter to help better absorb the vitamin A.

Carrots should be peeled when making baby food purées as many infants will not be able to digest the skins. Unless you are purchasing Organic carrots, you should always peel carrots as chemicals do concentrate in the skin of the carrot. If you do not buy Organic carrots, please cleanse the carrots by using a vegetable brush and lightly scrubbing the carrots under cool running water.

To begin peel skin off of the turnip then cut turnip into pieces... size doesn't matter, but the smaller you cut them the faster they will boil. After cutting the turnip place in a saucepan with water and boil till done. (when you can stick a fork through piece, it's done.)  Cut up carrots and steam until tender - or steam turnips and carrots together.

When turnip & carrot are ready, put both in one bowl or saucepan and mash them together. Or you can mash them separately (food processor can also be used) and then mix them together.  Add spices as desired.

Pureed Food Recipes Food Recipes for Dinner For Kds with Pictures In Urdu Desserts Pinoy In Hindi in Sinhala Language for Kids to Make in Sri Lanka

Pureed Food Recipes Food Recipes for Dinner For Kds with Pictures In Urdu Desserts Pinoy In Hindi in Sinhala Language for Kids to Make in Sri Lanka

Pureed Food Recipes Food Recipes for Dinner For Kds with Pictures In Urdu Desserts Pinoy In Hindi in Sinhala Language for Kids to Make in Sri Lanka

Pureed Food Recipes Food Recipes for Dinner For Kds with Pictures In Urdu Desserts Pinoy In Hindi in Sinhala Language for Kids to Make in Sri Lanka

Pureed Food Recipes Food Recipes for Dinner For Kds with Pictures In Urdu Desserts Pinoy In Hindi in Sinhala Language for Kids to Make in Sri Lanka

Pureed Food Recipes Food Recipes for Dinner For Kds with Pictures In Urdu Desserts Pinoy In Hindi in Sinhala Language for Kids to Make in Sri Lanka

Pureed Food Recipes Food Recipes for Dinner For Kds with Pictures In Urdu Desserts Pinoy In Hindi in Sinhala Language for Kids to Make in Sri Lanka

Pureed Food Recipes Food Recipes for Dinner For Kds with Pictures In Urdu Desserts Pinoy In Hindi in Sinhala Language for Kids to Make in Sri Lanka

Pureed Food Recipes Food Recipes for Dinner For Kds with Pictures In Urdu Desserts Pinoy In Hindi in Sinhala Language for Kids to Make in Sri Lanka

Pureed Food Recipes Food Recipes for Dinner For Kds with Pictures In Urdu Desserts Pinoy In Hindi in Sinhala Language for Kids to Make in Sri Lanka

Pureed Food Recipes Food Recipes for Dinner For Kds with Pictures In Urdu Desserts Pinoy In Hindi in Sinhala Language for Kids to Make in Sri Lanka

Polish Food Recipes Food Recipes for Dinner For Kds with Pictures In Urdu Desserts Pinoy In Hindi in Sinhala Language for Kids to Make in Sri Lanka

Polish Food Recipes Biography

Source(google.com.pk)
Paczki are one of the most typical sweet snacks you can buy in a Polish store. Paczki are a round spongy yeast cake stuffed with one of many fillings like: rose or strawberry preserves, liqueur, budyn (Polish pudding/blancmange, see below), sweet curd cheese or chocolate. This Polish dessert is fried on deep oil until it reaches a dark, golden color and is served topped with powdered sugar, icing sugar or chocolate. Also, it is oftentimes sprinkled with orange peel. Paczki are one of the most traditional Polish desserts; they appeared in Poland during the time of King Augustus III of Poland (first half of 18th century). The word paczki is plural, its singular equivalent is paczek.

In Poland, there is a strong and pleasant tradition of eating paczki on last Thursday of the carnival. This day is a so-called 'fat Thursday' ('tlusty czwartek' in Polish language). Statistically, every year the Poles consume 100 million paczki in a course of this one day only. A superstition says, that if anyone does not eat a single paczek, they will be unlucky all year long. In the past a baker who had prepared paczki, hid an almond or a nut in some of them. Poles believed that the one who finds one of these paczki, is going to be lucky all their life.

Polish 'Fat Thursday', which is the Thursday before Ash Wednesday, should not be confused with a so-called 'Fat Tuesday'. Fat Tuesday, better known as Mardi Gras is a tradition cultivated in Belgium, Netherlands, Sweden and some parts of United States and Canada. Interestingly enough, Fat Tuesday is also known in Germany, and in the same time Germany is the only country that shares the tradition of Fat Thursday with Poland :)

Cheesecake is one of the most popular desserts in Poland. A sweet curd cheese is its main ingredient. There are many kinds of sernik, different in composition, taste and way of preparation. The best known is a cheesecake baked in the oven and made on a layer of a crumbly cake, although there are also cheesecakes prepared without baking. In most cases raisins, fruits, a crumble topping or chocolate sauce are stock additions. Quite an original example of this Polish dessert is a delicious sernik made from a sponge cake and cream ch

Poppy-seed cake, also known as poppy seed loaf, is a traditional Polish dessert – a yeast cake stuffed with ground poppy. Some raisins, almonds or walnuts are the most typical additions. The baked cake is decorated with icing and (usually) orange peel.

In the distant times this poppy-seed cake was a traditional dessert prepared for Easter and Christmas. In the Christian tradition poppy, containing thousand of seeds in one poppy head, is a symbol of harvest and fertility. Therefore, in the past, the Poles and other Slavs believed that eating poppy-seed cake during the holidays will bring them luck in life.

Gingerbread is a well-known aromatic cake with a very intense and characteristic taste. It is a little hard and has a dark-brown color. This Polish cake is made from wheat and rye flour, milk, eggs, caramelized sugar and honey. Cinnamon, ginger, cloves, cardamom, nutmeg, anise and lavender are usually used for adding flavor. In Poland, piernik is sold in a form of a big lump of a cake, or as a package of small cookies usually covered with chocolate and filled with fruit preserves, nut mass or marzipan.

The gingerbread was a traditional cake of Hanseatic cities. Hence it is known not only in Poland, but also in Germany, Netherlands, Russia, and in Scandinavian countries. Piernik became popular in 18th century in Poland and, just like in other countries, it initially was a symbol of prosperity and a high social status. This luxury character of the dessert was a consequence of very high price of spices. Although gingerbread is normally considered a dessert, crumbled piernik is an ingredient of a traditional Old Polish grey sauce.

Polish sekacz – a tree cake is a sponge cake baked above a flame on a rotary spit. Originally, sekacz was a traditional Tartar cake. Later in history it has become popular on the Polish Eastern Borderlands. Today in Poland, sekacz is recognized by the Poles as a regional specialty of the Podlasie region. This delicious Polish cake can be covered with icing or chocolate, but oftentimes is eaten plain, without any addition or decoration.

The name of this dessert comes from its distinctive appearance. As a result of pouring the spit with layers of dough, the thick layers of this bright cake are striped with some dark and thin layers of scorched cake, which are visible in a cross-section ofthis Polish tree cake. That appearance resembles the growth rings in the trunk of a tree. Polish word sekacz is derived from sek, which means knot.

In our times a tradition of baking various forms of tree cake is preserved in many European countries: Switzerland, France, Romania, Hungary, Lithuania, Sweden, Poland and in central Germany (where it is known as Baumkuchen or Prugelkrapfen). Interestingly enough, this tree cake became one of the favorite cakes in Japan.

Polish Food Recipes Food Recipes for Dinner For Kds with Pictures In Urdu Desserts Pinoy In Hindi in Sinhala Language for Kids to Make in Sri Lanka

Polish Food Recipes Food Recipes for Dinner For Kds with Pictures In Urdu Desserts Pinoy In Hindi in Sinhala Language for Kids to Make in Sri Lanka

Polish Food Recipes Food Recipes for Dinner For Kds with Pictures In Urdu Desserts Pinoy In Hindi in Sinhala Language for Kids to Make in Sri Lanka

Polish Food Recipes Food Recipes for Dinner For Kds with Pictures In Urdu Desserts Pinoy In Hindi in Sinhala Language for Kids to Make in Sri Lanka

Polish Food Recipes Food Recipes for Dinner For Kds with Pictures In Urdu Desserts Pinoy In Hindi in Sinhala Language for Kids to Make in Sri Lanka

Polish Food Recipes Food Recipes for Dinner For Kds with Pictures In Urdu Desserts Pinoy In Hindi in Sinhala Language for Kids to Make in Sri Lanka

Polish Food Recipes Food Recipes for Dinner For Kds with Pictures In Urdu Desserts Pinoy In Hindi in Sinhala Language for Kids to Make in Sri Lanka

Polish Food Recipes Food Recipes for Dinner For Kds with Pictures In Urdu Desserts Pinoy In Hindi in Sinhala Language for Kids to Make in Sri Lanka

Polish Food Recipes Food Recipes for Dinner For Kds with Pictures In Urdu Desserts Pinoy In Hindi in Sinhala Language for Kids to Make in Sri Lanka

Polish Food Recipes Food Recipes for Dinner For Kds with Pictures In Urdu Desserts Pinoy In Hindi in Sinhala Language for Kids to Make in Sri Lanka

Polish Food Recipes Food Recipes for Dinner For Kds with Pictures In Urdu Desserts Pinoy In Hindi in Sinhala Language for Kids to Make in Sri Lanka

Great Food Recipes Food Recipes for Dinner For Kds with Pictures In Urdu Desserts Pinoy In Hindi in Sinhala Language for Kids to Make in Sri Lanka

Great Food Recipes Biography

Source(google.com.pk)
Chef John Folse, born in St. James Parish in 1946, learned early that the secrets of Cajun cooking lay in the unique ingredients of Louisiana’s swamp floor pantry. Folse seasoned these raw ingredients with his passion for Louisiana culture and cuisine, and from his cast iron pots emerged Chef John Folse & Company.

When Folse opened Lafitte’s Landing Restaurant in 1978 in Donaldsonville, he set out to market his restaurant by taking “a taste of Louisiana” worldwide. He introduced Louisiana’s indigenous cuisine to Japan in 1985, Beijing in 1986 and Hong Kong and Paris in 1987. In 1988, Folse made international headlines with the opening of “Lafitte’s Landing East” in Moscow during the Presidential Summit between Ronald Reagan and Mikhail Gorbachev. In 1989, Folse was the first non-Italian chef to create the Vatican State Dinner in Rome. Promotional restaurants also included London in 1991 and 1993, Bogota in 1991, Taipei in 1992 and 1994 and Seoul in 1994. In 1988, the Sales and Marketing Executives of Greater Baton Rouge named Folse “Marketer of the Year” and the Louisiana Legislature gave him the title of "Louisiana’s Culinary Ambassador to the World.”

The international success of Folse’s cornerstone property, Lafitte’s Landing Restaurant, spawned the incorporation of several other Chef John Folse & Company properties. White Oak Plantation in 1986 established Folse’s catering and events management division. Chef John Folse & Company Publishing, since 1989, has produced nine cookbooks in his Cajun and Creole series, plus a novel, two children’s books and a religious memoir by other authors. “A Taste of Louisiana” is Folse’s international television series produced by Louisiana Public Broadcasting since 1990. Chef John Folse & Company Manufacturing, since 1991, is one of the few chef-owned food manufacturing companies in America producing custom-manufactured foods for restaurants as well as retail and foodservice industries. In January 2005 a new USDA manufacturing plant opened in Donaldsonville, and in 2007 growing demands pushed the plant to expand. In 2008, Folse cut the ribbon of his expanded 68,000 square-foot food manufacturing plant.

The Chef John Folse Culinary Institute at Nicholls State University in Thibodaux, La., opened in October 1994 and is dedicated to the preservation of Louisiana's rich culinary and cultural heritage.  In March 2013 ground breaking ceremonies were held at NSU on the site of the new culinary arts building, which is projected to open in Sept. 2014.

In August 1996, Folse began broadcasting his radio cooking talk show, “Stirrin’ It Up.” In 2001, “Stirrin’ It Up” expanded to a television cooking segment during the 5 p.m. newscast on WAFB-TV Channel 9 in Baton Rouge, La.

The bakery division was launched in 1996 to create specialty desserts, pastries and savories. In October 1998, a fire destroyed the 200-year-old Viala Plantation, which housed Lafitte’s Landing Restaurant, and in May 1999 Folse opened his former Donaldsonville home as Lafitte’s Landing Restaurant at Bittersweet Plantation offering fine dining and bed and breakfast accommodations. In the year 2000, Folse incorporated Digi-Tek Productions, a full service digital recording studio.

Folse has received numerous national and international accolades. In 1987, the Louisiana Restaurant Association named him “Louisiana Restaurateur of the Year.” In 1989, Nation’s Restaurant News inducted Lafitte’s Landing Restaurant into its “Fine Dining Hall of Fame.” In 1990, the American Culinary Federation (ACF) named Folse the “National Chef of the Year.” In 1992, Johnson & Wales University in Providence, R.I., recognized Folse with an Honorary Doctorate of Culinary Arts, as did Baltimore International Culinary College in 1995. In 1994, he assumed the role of national president of the American Culinary Federation, the largest organization of professional chefs in America. In 1995, Folse was one of 50 people recognized in Nation’s Restaurant News’ “Profiles of Power.” In 1996, Lafitte’s Landing Restaurant received the Award of Excellence from Distinguished Restaurants of North America. (Folse served two terms as DiRoNA Chairman.) In 1998, Chef John Folse & Company Manufacturing received TGI Friday’s Inc. Procurement Product Development Award for assisting in the development of Friday’s Jack Daniels© Glaze; in 2011, Folse received their “Food Vendor of the Year” Award; and in 2012, he received TGI Fridays Purposeful Innovation Award. In 1998, Food Arts magazine awarded Folse the “Silver Spoon Award” for his sterling performance and contributions to the food service industry. In 1999, the Research Chefs Association (RCA) named Chef John Folse & Company "Pioneers in Culinology" because of the efforts of Folse and his culinary research team. In 2001, Folse was elected to RCA’s Board of Directors and served as RCA president from 2005-2007. In 2006, Folse was inducted into National Restaurant Association Educational Foundation’s College of Diplomates.

In November 1999, the Acadiana Chapter of the American Culinary Federation inducted Folse into the Louisiana Chef's Hall of Fame for his lifetime contributions to the promotion of Louisiana cuisine. Additionally, Folse received the Antonin Carême Medal in November 2000 and has served on the National Dairy Council Chef’s Advisory Panel. In 2007, Folse served as the American Judge for the Bocuse d’Or World Cuisine Contest in Lyon, France. In October 2008, Folse was awarded the Louisiana Governor’s Cultural Economic Development Arts Award and Southern Foodways Alliance Lifetime Achievement Award. In August 2011, Folse was honored with the Grace “Mama” Marino Lifetime Achievement Award by Baton Rouge Epicurean Society and in December he received an
Honorary Doctorate of Commerce from NSU. Currently, he serves as the Marketing Specialist and Chairman on the Louisiana Seafood Promotion & Marketing Board. He is also on the Sister Dulce Foundation Board.

In August 2010, Folse announced his partnership with Chef Rick Tramonto and the formation of Home on the Range: Folse Tramonto Restaurant Development, LLC. Their first joint venture, Restaurant R’evolution, opened in June of 2012 at 777 Bienville St. at the Royal Sonesta Hotel in New Orleans. Restaurant R’evolution offers modern, imaginative reinterpretations of classic Cajun and Creole cuisine.

In August 2012, Folse was honored to represent Louisiana and the Gulf Coast with BP’s Spirit of the Gulf campaign at the London Olympics.  He led a group of eight Gulf region chefs who prepared and served seafood dishes to guests at USA House.

In spring 2013 Folse received the Lifetime Achievement Award from Research Chefs Association.

More than thirty years of culinary excellence later, Folse is still adding ingredients to the corporate gumbo he calls Chef John Folse & Company, which is as diverse as the Louisiana landscape, and he would not want it any other way.

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Great Food Recipes Food Recipes for Dinner For Kds with Pictures In Urdu Desserts Pinoy In Hindi in Sinhala Language for Kids to Make in Sri Lanka

Great Food Recipes Food Recipes for Dinner For Kds with Pictures In Urdu Desserts Pinoy In Hindi in Sinhala Language for Kids to Make in Sri Lanka

Great Food Recipes Food Recipes for Dinner For Kds with Pictures In Urdu Desserts Pinoy In Hindi in Sinhala Language for Kids to Make in Sri Lanka

Great Food Recipes Food Recipes for Dinner For Kds with Pictures In Urdu Desserts Pinoy In Hindi in Sinhala Language for Kids to Make in Sri Lanka

Great Food Recipes Food Recipes for Dinner For Kds with Pictures In Urdu Desserts Pinoy In Hindi in Sinhala Language for Kids to Make in Sri Lanka

Great Food Recipes Food Recipes for Dinner For Kds with Pictures In Urdu Desserts Pinoy In Hindi in Sinhala Language for Kids to Make in Sri Lanka

Great Food Recipes Food Recipes for Dinner For Kds with Pictures In Urdu Desserts Pinoy In Hindi in Sinhala Language for Kids to Make in Sri Lanka

Great Food Recipes Food Recipes for Dinner For Kds with Pictures In Urdu Desserts Pinoy In Hindi in Sinhala Language for Kids to Make in Sri Lanka

Great Food Recipes Food Recipes for Dinner For Kds with Pictures In Urdu Desserts Pinoy In Hindi in Sinhala Language for Kids to Make in Sri Lanka

Great Food Recipes Food Recipes for Dinner For Kds with Pictures In Urdu Desserts Pinoy In Hindi in Sinhala Language for Kids to Make in Sri Lanka