Mediterranean diet tasty recipes for breakfast

You may have heard of the benefits of the Mediterranean diet. You can read that the Mediterranean diet is a tasty and healthy diet that allows you to lose weight while still eating delicious food. Perhaps you are only interested in Mediterranean cuisine. In any case, read on to recipes from the Mediterranean diet are simple, healthy and include ingredients that are available not only in the Mediterranean regions.

Enjoy these recipes from Mediterranean breakfast.

Turkish bread topped with smoked salmon and Hummus. (For 2 persons)

Ingredients:

2 slices of Turkish bread, cut in half to form two squares.
2 Tabspns humus
4 slices of smoked salmon
1 avocado
1 medium tomato
a few leaves of lettuce
1 cucumber
chopped fresh dill
chopped fresh chives
2 teaspns capers
1 teaspn of olive oil
2 slices of lemon
salt and pepper

Method:

Toasting Turkish bread, if desired.
Spread hummus over each slice generous service.
Cover with the other ingredients of the salad, then slices of smoked salmon.
Garnish with fresh herbs and capers.
Squeeze the lemon juice over the top.
Drizzle with a little olive oil.
Season with salt and pepper if desired.

Fatty fish such as salmon are consumed on a regular basis in the Mediterranean diet. Omega-3 contained in these types of fish is excellent for the health of the heart.

Mediterranean-style omelette. (2 serves generous or 4 toast).

Ingredients:

1 tomato, chopped
1 bell pepper, any color
He faced with 1/4 cup Kalamata olives, chopped
2 cloves of garlic
2 onions, chopped
1 teaspn of olive oil
1 juice of lemon teaspn
1 Tabspn fresh, chopped parsley
2 Tabspn of skim milk
4 eggs
1 Tabspn fresh, chopped herbs, select what you prefer, for example: chives, oregano, Rosemary and Basil
2 ounces crumbled feta cheese

Method:

Combine tomatoes, pepper, olives, garlic, green onions, olive oil, lemon juice and parsley in a small bowl. Let stand for a few minutes.
Combine herbs in another bowl, milk and eggs and beat.
Heat a nonstick skillet or omelet pan specific and add half of the combined egg mixture. Reduce heat, Cook for 1 to 2 minutes.
When the tortilla is golden around the edges and the top it has lost most of its moisture, add half of the vegetable mixture, to one side of the tortilla. (Very similar to cut a circle in 2). Add half the feta cheese.
Gently fold tortilla to cover cheese and vegetables, creating a half-circle.

Cover the Pan and cook for a few minutes another. Turn off heat and let that tortilla feels a little more until hot through. Then slide gently over the plate.

Repeat the instructions with the rest of the ingredients.
Can be served with Turkish sprayed pan with extra virgin olive oil, or a high grain crisp bread. (Remember traditional Mediterranean recipes would be not using butter on toast or bread).

Conclusion.

These easy Mediterranean recipes used Mediterranean foods that are readily available in most parts of the world. Fresh vegetables and herbs are typical ingredients for recipes of Mediterranean cuisine and allows you a certain margin of manoeuvre to replace their own favorites.

Don't forget that one of the reasons that the Mediterranean diet is so healthy is that Mediterranean recipes using extra virgin olive oil. This is from the first pressing of the olives olive oil and contains much more health giving antioxidants than the following pressings resulting in Virgin olive oil and olive oil.

We hope you enjoy these ideas from breakfast to the Mediterranean diet. We believe that you will agree is the most tasty diet around!

The author Ray Darken provides a lot of Mediterranean recipes and a free downloadable report for your reference in the Mediterranean diet recipes club. To hold it in your fingers and mouth watering, here are some free recipes from the Mediterranean diet.

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Best Pork Chop Recipes: Top 10 Tasty Pork Chop Recipes

Think the only way to make a pork chop is sticking it in a frying pan and browning it for a few minutes? Well, think again. The reality is that there are dozens of ways to make a simple pork chop into a stand out meal. The best part is that all of these recipes are pretty quick and easy to make. So, get out your pork chops and start cooking!

Mandarin Pork Chops - Made with 4 pork chops, orange juice, brown sugar, lemon juice, chicken stock, green pepper and mandarin oranges. Enjoy this Asian style version with sweet citrus fruit.

Pork Chops with Beer - Made with 6 pork chops, garlic powder, celery soup, beer and seasonings. This dish is "drunk" with flavor.

Barbecued Pork Chops - Made with 8 pork chops, vinegar, dry mustard, brown sugar and chili sauce. A tangy barbecue sauce makes this a winner.

Southern Style Pork Chops - Made with 2 pork chops, onion, bacon, butter and spices. The Southern style gravy will have you smacking your lips.

Easy Breaded Pork Chops - Made with 6 pork chops, flour, eggs, crackers and margarine. Whip up these breaded chops in just a few minutes.

French Onion Soup Pork Chops - Made with 6 pork chops, margarine, French onion soup and brown sugar. Chops are smothered in a rich, onion gravy.

Golden Mushroom Pork Chops - Made with 6 pork chops, onion, mushrooms, mushroom soup and seasonings. Mushroom lovers will really enjoy these.

Classic Baked Pork Chops - Made with 6 pork chops, Italian style bread crumbs, mushroom soup, milk, white wine and seasonings. Breaded and baked chops with a savory mushroom gravy.

Caramel Apple Pork Chops - Made with 4 pork chops, brown sugar, cinnamon, nutmeg, butter, apples and pecans. Apples go great with pork and this dish is a sweet treat.

Stuffed Pork Chops with Gouda and Bacon - Made with 2 pork chops, smoked Gouda cheese, bacon and spices. Melted Gouda cheese, with bacon bits, spilling out of a tender chop. Mmmm.

You can find all of these great pork chop recipes and more by visiting this site and clicking on the Meatloaf Recipes link: http://www.best-free-cooking-recipes.com

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My Favorite Recipe for Fried Pork Belly

Most people have never even heard of fried pork belly let alone tasted it. This recipe is Malaysian and is absolutely delicious! I like to serve it up with steamed Jasmine rice and some Chinese broccoli (gai-lan).

Here's your ingredients:

1 pound of pork belly
1 teaspoon of Spiced Ginger Powder
1 teaspoon of Five Spice Powder
1/2 teaspoon of white pepper
2 teaspoons of salt
1/2 teaspoon og MSG (optional)

And to prepare:

Wash the meat under cold water.

Submerge the pork belly meat in a pot of water and boil for about an 1 hour on medium heat.

Remove the pork and place it in a colander to let it dry for about 15 minutes. You may take the extra step of patting the pork belly skin dry with a paper towel for extra crispy skin.

Stab the pork with a knife a few times and rub the spices and salt on the flesh only (not the skin). I recommend layering the spices in the following order: spiced ginger powder, 5 spice powder, white pepper, salt and optional msg.

Let the meat marinate for an hour, though over night is better for a deeper flavor.

In a large cast iron pan or dutch oven, fill with enough oil to cover the skin of the pork belly. I use peanut oil since it has a high smoking point. Place the pork belly in pan while the oil is still cold to prevent splatter. CAUTION!!! the pork will splatter a lot, so it is better to use a dutch oven with a heavy lid or use a splatter screen to place over your frying pan.

Fry the skin side first for roughly 5 mins or until golden brown and crispy, turn it on the side and fry it only for a min or two, repeat on all sides (it is best not to fry it on the flesh side for too long as it will toughen the meat).

Slice and serve immediately because it doesn't sit well overnight.

Barbara Allen is a mother and food writer. When she's not eating something tasty she researching for her new site about
Bunk Bed With Desks and Bunk Bed Mattresses

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Three Great Vegetarian Picnic Recipes

Tres recetas de gran Picnic vegetariano

No siempre es fácil planear un picnic, incluso bajo las mejores circunstancias. Tiempo, ubicación, que invitar, qué servir - todas estas cosas pueden ser un dolor en el cuello para usted cuando usted está planeando su reunión al aire libre. Pero es especialmente difícil, que al parecer, para que muchas personas crear un picnic vegetariano que esté libre de carne. Estas recetas de picnic tres vegetariano le ayudará a superar este obstáculo, para que todos puedan disfrutar de ellos mismos. No dude en sustituir ingredientes como desee; lo mejor de un picnic es tener diversión!

Recetas vegetarianas Picnic #1: placa o ' queso

Todo el mundo ama a bocado de queso, especialmente cuando se presentó con un spread de muchos diferentes tipos de quesos. Al crear un plato de quesos, primero desea determinar qué tipo de queso para servir. Hay diversos tamaños, sabores, texturas y colores para elegir. Te recomiendo un buen surtido de quesos con diferentes sabores y texturas para sus huéspedes a experimentar por sí mismos. Es un acuerdo que podría disfrutar: Asiago, Havarti, Brie y Roquefort. No olvide traer pan suave para ir con su plato de queso o galletas (recomiendo galletas Ritz).

Recetas vegetarianas Picnic #2: blanco ensalada de frijoles

Este plato sabroso es bastante sencilla de preparar y sabe gran caliente o frío. Usted necesitará:

-2 latas de frijoles blancos escurridos
-2 tomates grandes, cortado en cubitos
-1 ½ cucharadita de jugo de limón
-2 cucharadas de vinagre de vino tinto o vinagreta balsámica
-2 dientes picadas de ajo
-2 ½ cucharadas de aceite de oliva
-1 cebolla morada picada
-½ taza de mozzarella rallado (o queso parmesano rallado)
-1 cucharadita de orégano seco

Para hacer, coloque sus frijoles, cebolla morada, orégano, ajo y aceite de oliva en una sartén a fuego lento durante unos 60 segundos. Luego tomar los otros ingredientes y mezclarlos en, asegurándose de mezclar bien la ensalada.

Recetas vegetarianas Picnic #3: macarrones de cuatro quesos

Macarrones y queso es un gran plato para adultos y niños por igual, especialmente esta deliciosa receta con toque un poco. Los cuatro quesos combinará sus deliciosos sabores para crear un sabor fuerte pero emocionante para tu picnic vegetariano. Usted necesitará:

-16 oz paquete de pasta (recomiendo coditos)
-½ taza de mozzarella rallado
-½ taza de queso cheddar rallado (suave)
-½ taza de Romano rallado
-½ taza de queso parmesano rallado (también se puede utilizar el Asiago)
-1 taza de leche
-2 cucharaditas de mantequilla

Para hacer, traer su pasta a hervir en una olla de agua salada. Deje hervir por 10 minutos (o hasta que estén tiernos) y drenaje. Agregue la mantequilla, quesos y leche y revuelva sobre fuego medio-bajo hasta que el queso se haya derretido juntos y cubre la pasta. Usted puede aumentar la cantidad de leche si usted quiere un plato más fino, o se puede cocinar la pasta para una menor cantidad de tiempo para cocer la pasta al dente.
Espero que te ha gustado estas 3 Recetas de Picnic vegetariano

Para leer más ideas de comida de picnic vegetariano Eres Bienvenido a visitar mi sitio web sobre Ideas de comida de Picnic y leer muchas ideas de picnic romántico, recetas de postres de picnic, ideas de comida de picnic vegetariano y muchos más...

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por el que del autor original información y derechos de autor debe incluidas.

Chef K. Damodaran sets a new Guinness World Record

A whopping 617 dishes. 190 kg of food. One man, one day.Or, to be precise, 24 hours, 30 minutes and 12 seconds. And miraculously, Chef K. Damodaran is still standing. And looking sprightly even.

He holds his Guinness World Record for 'Longest Cooking Marathon -- Individual' plaque a little higher, and smiles broadly.

"I never practised this stunt you know. Not one dry run."

Astonishment

Lucia Sinigagliesi, the judge from Guinness, is astonished as well.

"I slept all night, and I'm exhausted. Look at that man go!"

It all began on December 21, at around 8 a.m., when the renowned chef first set himself up in front of six cooking ranges, from where he would not move for an entire day.

Under the watchful eyes of Lucia and television cameras that recorded the entire stunt, Damu initially planned to make about 480 dishes.

We watched him work, solemn throughout, except every time he would finish a dish. Then, Damu would break into a brilliant smile, and happily urge onlookers to try it. Forty-three minutes into the event, 10 dishes were done.

Seventeen minutes later, almost inexplicably, the tally was at 20. There were idlis, dhokla, rasams, payasams, pakodas and chips. So were intriguingly titled things such as Chicken Xacutti and Oats Jinga 65. And everything from crab pepper soup to kozhukattai.

Simple, but severe rules

The rules were simple, but severe. Damu was allowed only a single five-minute break every hour.

While he could use ingredients that had been previously marinated or chopped, he had to have at least two dishes cooking at any given time. (He had six. "He's making it harder on himself!" Lucia had remarked.)

As he cooked, the dishes would be passed out among the onlookers, because the rules also state that everything has to be edible.

"'Edible?'" laughed Lucia. "It's delicious!", and gladly tried everything that came around. She swooned over a vadai, and Damu graciously offered to give her one of his recipe books.

The spectacular in Damu's cooking is its simplicity, the way the ancient scents of traditional kitchens wafted from the clinical space of a four-star hotel.

And we'd left him the day before, nonchalantly flipping a paratha, two-and-a half hours into the challenge.

"It was when about 12 hours had passed that I first began to feel restless. My limbs were heavy, sore. Fatigue hit me like a brick wall." Damu almost stopped. "But then, along came about 60 of the staff from Savera Hotel -- they danced, laughed and sang for me.

It kept me going." At the peak of his exhaustion, Damu averaged a new dish every two-and-a-half minutes. "It was all done entirely manually. No oven, no microwave," says Malarmannan, a chef himself, who was one of those who assisted Damu through the long day.

Damu was allowed four helpers, who wouldn't, of course, be allowed to do any of the actual cooking. "And each one of them gave their heart and soul to this. Not one of them slept, not one left, even when their shifts were over," says Damu.

But what he's happiest about, is that every single dish he cooked is gone, having vanished rapidly into the admiring crowds that came to watch Chef Damu work his magic. All 617 of them, almost as fast as he could cook. Clearly, they really did pass the 'Edibility' challenge.

www.worldrecordsinformation.com

shardul

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How to make Outback Steakhouse Alice Springs chicken at home

The recipe for Outback Steakhouse Alice Springs chicken is one of the most popular secret restaurant recipes around.  This recipe was going to one of my

all time favorite wife.  This is one of our favorite recipes to enjoy when we are running in one night on Saturday (along with a few cans of Foster of course!)

The Outback apparently knows what they are doing when it comes to make this chicken dish and this recipe does a great job of imitating this classic favorite of Outback.

People have always sought secret recipes from the restaurant to enjoy them are the favorite restaurant dishes.  Secret restaurant recipes are becoming more popular.  Some of the main reasons of the recipes in the restaurant secret to gaining popularity so are:

• With the majority of the people seeing their expenses these days, eat a great meal at home is a great way to save some money.  Go to a well known as the Outback Steakhouse restaurant can cost as much as $20-$ 25 per person depending on what they ask for and drink.  You can have significant savings by taking advantage of all the secret restaurant recipes that are available.  It's not to mention the Fortune you'll spend a few drinks with your meal (it's true cheaper to drink at home).

• Not having to fight traffic, find parking and wait to sit means that you can have more quality time at home instead of running around a quality meal.

Here is how to make Outback Steakhouse Alice Springs chicken at home:

4 halves Skinless and boneless chicken breast beating 1/2 thick.

8 slices of bacon cut into halves

2 tsp. seasoning salt

1 cup honey mustard

mayonnaise 1/4

1 Tbl dried onion flakes

1 Tbl oil Olive

1 cup sliced fresh mushrooms

2 cups shredded Colby-Monterey Jack cheese

Tbl 2 chopped fresh parsley

1 Rub chicken with seasoning salt, cover breasts and refrigerate for 1 hour.

2. FRY Bacon and drain. Set aside.

3. Mix the honey mustard, mayonnaise, and flakes of onion in a medium-size Bowl.  Set aside half of this mixture and save.

4 Saute ' chicken breasts in olive oil until lightly browned.  Transfer the chicken to a 9 "x 13"

baking.  Spoon honey mustard over each breast, then coat each breast with mushrooms and bacon.  Sprinkle with the grated cheese.

5. Bake at 350 degrees F for 15 minutes or until the cheese is melted and the chicken juices run clear and chicken is a safe temperature. Sprinkle parsley

serve with the mixture of honey and mustard in the side.

6 Enjoy your imitation Alice Springs chicken!

If you like this recipe , please click here to register for more free secret restaurant recipes and to find out how you can find many more restaurant recipes!

If you are interested in getting hundreds of secret restaurant recipes to impress your friends and family, click here.

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How To Make Spicy Gazpacho Soup

Homemade soups are so good for you - all that nourishing stock
and chock-a-block full of vitamins and minerals.

But ... who on earth could face boiling bones for hours
during the scorching Spanish summer weather, not to mention
preparing the soup once the action is done? I do not think it
tickled anyone's fantasy to have then put in a
steaming soup!

For this reason, the Spanish came to his wonderful,
cream soup - gazpacho - beautifully colorful, full of
goodness, cheap and easy to prepare, cook and do not ... more
important of all, a delight to drink.

Traditional gazpacho originates from romantic Andalucia - that
large region, exotic southern Spain that is home to such
extensive Arabic influence.

The cold soup was originally made by raw shock and bread
garlic with tomatoes, cucumbers and peppers, but today, its
electric mixer makes this effort! Olive oil gives
with a smooth, creamy consistency and vinegar adds a refreshing
tang - just what you need when life gets too hot to handle!

The spicy soup is served in Spanish style with small
accompanying bowls - finely chopped peppers, cucumber,
onion ... even hard-boiled eggs and croutons, if you feel up to
he! Customers then sprinkle what appeals to them in the soup.

Traditional gazpacho is tomato-based, with most Spanish families
having developed their own recipes and unique. However, today,
You will also find gazpacho recipes that have nothing to do
with tomatoes - white, almond-based gazpacho, fruit based
gazpacho, etc.

Do you suffer from insomnia? Could it be that drinking gazpacho is
response, as in the 1987 film by Pedro Almodóvar "Women on the Verge
Of a Nervous Breakdown ", the characters help themselves to
soup and promptly fall asleep!

However, do not sleep at the moment because he has not read the
recipe!

Ingrediants for 4:

- 4 ripe tomatoes
- 1 onion
- ½ red pepper
- ½ green pepper
- ½ cucumber
- 3 cloves of garlic
- 50 g of bread
- 3 tablespoons of vinegar
- 8 tablespoons olive oil
- Water
- Salt / pepper
- ¼ chilli (optional)

Garnishings:

- 2 hard boiled eggs
- ½ finely chopped onion
- ½ red pepper, finely chopped
- ½ green pepper finely chopped
- ½ finely chopped cucumber

Method:

1. Breaking bread and soak in water for 30 minutes.

2. Skin tomatoes, remove the seeds and stems of the peppers.

3. Peel the cucumber, onion and garlic.

4. Chop the onion, garlic, tomato, pepper and cucumber.

5. Place in an electric blender.

6. Squeeze excess water from bread and add to blender.

7. Add the oil and vinegar.

8. Mix well.

9. If necessary, add enough water to the soup-like consistency.

10. Pour into a bowl of ice cubes.

11. Fridge for a couple of hours.

12. Serve in bowls, with garnishings on separate plates.

Gazpacho is enjoyed sitting in the shade, overlooking
blue sea, blue sky and the sun and sands of gold!

How To Make Gazpacho Soup

Some like it hot Some like it cold, well done, only idiots like it hot as Gazpacho soup should be served cold, so I was a little cold, because it's an important reminder on a cold summers day.

This is a very simple recipe takes only minutes to prepare. The basic ingredients needed are: -

1 kg of ripe tomatoes, peeled, seeded and chopped -

A ½ cucumber - peeled, seeded and chopped

1 green pepper - peeled, seeded and chopped

4 ounces of fresh bread with the crust cut

1 small onion - coarsely chopped

1 clove garlic - minced or pressed in a garlic press

1 tablespoon white wine vinegar

4 fluid ounces of olive oil

Salt and pepper to taste, if needed

4-6 ice cubes, crushed ideally

Basil sprigs for garnish

So now you have collected all the ingredients we will start making the soup!

First, remember that some of the tomatoes, peppers and cucumbers as garnish for soup.

Then place all the bread in a blender and mix until the bread is in crumbs. Then add the rest of the tomato, cucumber and pepper. Mix until smooth, add the onion, garlic, olive oil and mix again until very smooth.

Tomato soup should provide enough juice to make a good soup in a liquid, but you can also add water if the soup is too thick. Often, it is too thick then down to add too much bread in the mixture. Trial and error is the key to get it right! Then season with salt and pepper if necessary.

To serve the dish (which is really best served very cold, not hot, and some famous people have returned to the kitchen to heat!) Divided into four bowls, add crushed ice cubes to the soup and still right in

Then place in the refrigerator for 30 minutes or an hour ideally. So when it comes to serving the gazpacho soup slightly garnish with tomatoes, peppers and cucumbers not let him. A little scatter basil leaves on top and serve with crusty bread (French baguettes are ideal).

So there you have the perfect recipe for gazpacho soup. This recipe takes only minutes to prepare and is a great snack on a hot summer day.

For more recipes and tips on how to grow tomatoes for gazpacho soup, then learn more about how to grow vegetables now.

How to make a spicy crab Sushi Roll

So easy to make spicy crab sushi roll is a great way to start to learn how to make your own sushi at home. I love to make a wide variety of rolls of sushi in my own kitchen, especially when I'm heading to a social event. This spicy krab roll is not only easy to make, but it creates a sense of excitement throughout the entire room when I bring with me to the parties. This spicy crab roll is sure to satisfy any appetite for sushi.

Equipment for making sushi Roll:
The sushi mat
Serrated knife
1-Gallon freezer bag

Spicy crab Roll ingredients:
Sushi rice (prepared, a handful of big)
Nori sheet (1/2)
Toasted sesame seeds
Black sesame seeds
Spicy crab (spicy sauce srirachi, shredded imitation crab, masago, mayonnaise sticks)

Cover your sushi mat to prevent the rice from sticking to it by placing it in a freezer bag gallon, pushing down to release all the air and sealing it well. Place the 1/2 sheet of Nori into freezer bag and add a small palmful of prepared sushi rice. Make sure that spread the prepared sushi rice out to the edges of the paper evenly. Sprinkle over sushi rice black and toasted sesame seeds. Be careful not to add too many as toasted sesame seeds have a very strong flavor, which can be overwhelming. Most always can be added later. Turn the roll to make it part of the Nori seaweed up. Blend in a bowl imitation crab sticks and add mayonnaise and srirachi hot sauce to taste.

I love to add masago thus due to the acidity and texture that adds to this spicy crab roll. Mix all ingredients together gently, ensuring that they are not ground in the process. Evenly apply the spicy crab mixture in the center of the roll in line while ensuring that it does not spill it. Make sure that you have applied a uniform amount online throughout the entire Center of the Nori seaweed. The edges of the sheet of Nori that are closest to you and use your fingers to get the spicy crab filling in the crab spicy roll as you flip the Nori sheet touch it is opposite end. Make sure there is no crab filling in place where the Nori seaweed needs to seal joints. Press again to ensure that a good seal is formed. Using a wet saw knife cut the roll of sushi in the middle of once, then again and again.

What if you could make your own sushi?

I know how difficult it can be trying something new, but if you really want to impress friends and family, you will need to learn my easy method that works surprisingly well.

This method is easy to pick up and will take some practice, you can read or watch a video on how to do this here: To roll-spicy crab Sushi recipe.

Do not give up hope, is not impossible. Learn more ways to make How to make sushi rolls by clicking on the link.

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