How to store vegetables and fruits in the fridge and keep the fresh for a long time, Here you are 5 tips to store them: 

                                        1- Avoid pre-washing:

If you want to store veggies or fruits in the refrigerator, wash them before using. The reason is that the added moisture from the washing process can cause the product to rot faster. If you must wash vegetables or fruits first, let them dry thoroughly before putting them in the refrigerator.

                 2- Maintain steady humidity in your refrigerator:

To ensure your fruits and vegetables stay fresh for a long time, it is essential that they are kept at a constant humidity level that is not too high. Some refrigerators have features that help you maintain such levels. In Electrolux refrigerators, look for the TasteLockAuto function, with a membrane that automatically releases excess moisture to reduce condensation and prevent your products from spoiling prematurely.

     3-Store whole vegetables and fruits:

5-Set the correct temperature in your refrigerator:

To keep fruits and vegetables fresh as long as possible, it is essential to set the right temperature in the refrigerator. It is best to store vegetables and fruits at a temperature of 1 to 4 degrees Celsius.

How long can you store fruits and vegetables in your fridge?

Sliced fruit will keep for about 5 days after you’ve put it in the refrigerator. Note that some fruit like apples may see a slight change in color, but they’re still edible. However, for most fruit and vegetables, we recommend that you don’t slice them ahead of time, since their skin provides natural protection against spoiling, keeping them fresh for weeks. While different batches and qualities of fruits and vegetables can sometimes keep for longer or shorter.

"TAKOSAN"

 INSIDE THE 

MEXICO'S CUISINE

Did you know that Mexico has specific utensils for making these tasty food? 

Mexico’s culinary landscape is vibrant tapestry of flavors and traditions that have captivated food enthusiasts around the world. These utensils not only play a practical role in food preparation but also contribute to the distinct flavors and textures that make Mexican cuisine so unique. Join us on a journey as we explore the traditional tools used in Mexican food and discover the secrets they hold..

01.Molcajete: The Ancient stone Mortar and Pestle

One cannot delve into Mexican cuisine without encountering the iconic molcajete. Crafted from volcanic stone, this ancient mortar and pestle combination have been essential in Mexican kitchens for centuries. With its rough surface, the molcajete allows for efficient grinding and crushing of ingredients, particularly for salsas, guacamole, and spice blends. The volcanic stone imparts a subtle earthiness to the flavors, enhancing the authenticity of traditional Mexican dishes.

02.Comal: The Versatility of a Mexican Griddle

The Comal, a flat griddle or skillet, is a versatile tool deeply woven into Mexican culinary traditions. Traditionally made of clay or cast iron, the Comal is used for cooking tortillas, roasting chiles, and toasting spices. Its even heat distribution ensures perfectly cooked tortillas, while the dry heat intensifies the flavors of spices and adds a characteristic smokiness to the cuisine. The Comal is a symbol of Mexican cooking heritage, connecting generations through the art of creating delicious meals.

03.Metate: Grinding Corn to Create Masa Magic

The metate, a large rectangular grinding stone, holds the key to one of Mexico's culinary treasures masa. Used for grinding corn and other grains, the metate is an integral tool in the creation of masa dough, which forms the foundation pf tortillas, tamales, and more. The Labor-intensive process of grinding on the metate not only breaks down the grains but also releases their flavors, resulting in a distinctively flavored masa that imparts a touch of tradition to every dish

04.Molinillo: Whisking Up Frothy Delights

When it comes to Mexican hot chocolate, the molinillo takes center stage. This traditional wooden whisk, adorned with decorative knobs and rings, is used to create the signature frothy texture of Mexican hot chocolate. By rolling the molinillo rapidly between the palms, a velvety foam is created, enhancing the drinking experience. The molinillo represents the art of whisking and adds an element of theater to the preparation of this beloved Mexican beverage.

05.Tortilladora: Crafting Handmade Tortillas with Love

The tortilladora, a simple yet essential tool, is used to make handmade tortillas—the backbone of Mexican cuisine. Whether made from wood or metal, this device consists of two flat surfaces hinged together, with a handle on top. By pressing the handle down, the dough is flattened into perfectly round and thin tortillas. The tortilladora preserves the artisanal process and allows for the creation of authentic, handmade tortillas that embody the heart and soul of Mexican cooking.

"Saying goodbye to the world doesn't mean you are not alive"

That's what Mama Nagwa need in this life, to live in all people's hearts even after her death. Mama Nagwa, a house wife, was living fully with love of cooking to her lovely family.

She aims to note all her reciepes to share with people the same taste. She was convinced that sharing secret ingredient with anyone, is called “Love”.

After her death, Mama Nagwa's husband decided to collect all her recipes, instructions and information about preparation of food in one book called "مطبخ ماما نجوى"; To be as an ongoing charity "صدقة جارية" for her soul. 

Her cooking book is divided into:

125 salad

33 soups

5 pickles

31 seasoning

Endless food recipes

And that's a sample of her recipes:

Top 10 Indian Spices and How to Use Them

    1.Elaichi:

 is an aromatic and flavorful spice that comes wrapped in a pod. It is typically used to make desserts and curries, but many people love the flavour of elaichi in their pulao. It is suggested to throw the outer pod and use what is inside in powder form.

    2. Hing:

Hing is an aromatic element and is usually put in hot ghee/oil for a raw and aromatic experience. It is best used while cooking curries and lentils. This spice also adds a distinct flavour to the recipe, and the best part is that just one pinch of hing does the job!. This spice also adds a distinct flavour to the recipe, and the best part is that just one pinch of hing does the job!

     3. Kalonji:

 English Name: Black Cumin (الكمون الأسود)

Kalonji belongs to the buttercup family and is black in color. It has a high amount of antioxidants and is used in making many north Indian dishes. They are a flavorful spice and are used in many cuisines worldwide.

     4. Kasuri Methi:

 English Name: Fenugreek leaves (أوراق الحلبة)

This dried herb adds a unique flavour to recipes and makes them taste restaurant-like. It is used by crushing the dried leaves and adding them to the recipe just before it is fully done. It is also used as a garnish and has a bitter-sweet taste.

     5. Amchoor:

English Name: Dried Mango Powder

Aamchoor or Amchoor is a fruity type of masala that is made using dried unripe mangoes. Aamchoor is added to dishes for a tangy flavour and enhanced taste. It is best to use this spice to prepare pickles, chutneys, spreads, and soups.

     6. Lehsun:

English Name: garlic

Lehsun has a strong aroma and an even more robust taste. Some dishes use the smell and taste of lehsun to mark their flavour. It is mostly sauteed in high flame, so one should keep in mind that it doesn’t burn while cooking.

     7. Garam Masala

English Name: Mixed Flavours 

India's most famous seasoning is Garam masala. It's actually a combination of dried spices including pepper, cinnamon, nutmeg, cardamom, cumin, coriander, tej patta, pepper, and some others. It is the used in many dishes, including Chana Masala. Add one to two teaspoons while your onions are frying, or while your sauce is simmering. Sometimes it's used as Garnish.

    8. Javitri

Mace is a webbing or leaf-like spice that wraps the nutmeg seed. Mace has an even more savoury, musky flavour than nutmeg, but they are similar enough that their flavours can easily be confused.

     9. Sabut Dhaniya:

English Name: Coriander

Sabut Dhaniya is a versatile spice; we cannot leave it out when discussing the species name list. You get both sabut dhaniya and also dhaniya powder available in the market and use different cooking techniques. This spice gives the dish a beautiful texture and is often added with cumin alongside complementing each other.

    10. Haldi:

This is one of the most popular types of spices, and no Indian cooking is complete without it! In its natural form, Haldi is a solid bright yellow wood-like element. These can be ground to make Haldi powder easier to use and put to dishes for a beautiful colour and taste. You can also use it for health and immunity boosting drinks.

5  France  dishes you  should try

1.Ratatouille

Ratatouille is a vibrant and aromatic vegetable stew that captures the essence of Provençal cuisine. The colorful medley of eggplant, zucchini, bell peppers, onions, and tomatoes is carefully layered and slow-cooked to perfection, allowing the flavors to meld into a delightful symphony. Herbs like thyme, rosemary, and basil add a fragrant and savory dimension, elevating this dish to a celebration of fresh, seasonal produce. Ratatouille is not only a feast for the eyes with its rainbow of colors but also wholesome, vegetarian delight that showcases the beauty of simplicity in French cooking.

2.Sole meuniere

Sole Meunière, a classic French dish, features delicate sole fillets dredged in flour and pan-fried to a golden perfection. The magic lies in the simplicity of preparation and the quality of ingredients. After a quick sauté in butter, the fish develops a delicate, crisp exterior while remaining tender inside. The pièce de résistance comes with the sauce—brown butter infused with lemon juice and parsley. This combination imparts a nutty richness to the dish, complemented by the brightness of citrus and the freshness of herbs. Sole Meunière embodies the finesse of French cuisine, allowing the natural flavors of the fish to shine through while presenting a harmonious balance of textures and tastes. It's a culinary masterpiece that showcases the artistry of simplicity in the kitchen.

3.Steak frites

Steak frites, a beloved French classic, marries the simplicity of a perfectly cooked steak with the comfort of golden, crispy fries. The star of the show is a high-quality cut of beef, often served with a choice of sauce such as Béarnaise or a simple red wine reduction. The steak, grilled or pan-seared to your liking, boasts a flavorful crust while maintaining succulent tenderness within. Paired with the crispness of hand-cut or shoestring fries, this dish exemplifies the elegance found in French bistro cuisine. Steak frites is a celebration of the fundamentals: quality ingredients, precise cooking, and the sheer pleasure of savoring a well-executed classic.

4.Profiteroles

Profiteroles, a delightful French dessert, consist of small choux pastry balls filled with luscious pastry cream or ice cream and often drizzled with a decadent chocolate sauce. The light and airy choux pastry provides the perfect vessel for the creamy filling, creating a harmonious blend of textures and flavors. These bite-sized delights are commonly served in a tower or row, making them not only a treat for the taste buds but also a visually appealing dessert. Profiteroles showcase the art of pastry craftsmanship, balancing sweetness and sophistication to conclude a meal on a delightful note.

5.Pot-au-feu

Move over chicken noodle soup. There’s another dish that makes a strong claim for the perfect cold weather dish. Pot au-feu (meaning “pot on fire”) is a warm, simple and flavorful slow-cooked meal. Considered a national dish of France, pot-au-feu has no definitive recipe, and many regions of France have their own versions. It’s generally made with meat, root vegetables, herbs, spices and bone marrow, which are prepared together but served in separate courses: the marrow starter, followed by the broth and then finally the meat and vegetables. A large helping of pot-au-feu is thought to epitomize the spirit of French cooking – that sharing food, wine and conversation with a table full of loved ones is what makes life worth living.