Fish is one of my favourite food. If possible, I would like to have it in my daily meals. We can’t deny fish is loaded with important nutrients, such as protein and vitamin D. Fish is also the world’s best source of omega-3 fatty acids, which are incredibly important for your body and brain.
Here are benefits of eating salmon:
- provides important amounts of the antioxidant amino acid taurine.
- is an excellent source of vitamin B12, vitamin D and selenium.
- It is a good source of niacin, omega-3 fatty acids, protein, phosphorus and vitamin B6.
- It is also a good source of choline, pantothenic acid, biotin and potassium.
This dish is a healthy choice and also for those weight watcher. Perfect for lunch or dinner.
This is a perfect dish for fall, especially the weather is getting cooler now. You ll love the taste of chowder with abundance of corns which make it sweeter. Corns on the cob, pumpkin and butternut are selling everywhere now this season. These 3 ingredients are packed with vitamins and mineral good for your body. Keep your body strengthen by consuming hearty soup and broth during the colder weather.
Get recipe from : 👇🏻👇🏻👇🏻👇🏻👇🏻👇🏻👇🏻http://www.closetcooking.com/2016/09/chipotle-chicken-and-corn-bacon-chowder.html?m=1
I would say Japanese Cheesecake is the best ever in the world. It has the lightness of taste, texture and less sweet style of baking. If you ever go to Japan, the 7 extremely addictive Japanese Cheesecake outlets are as listed below:
- Uncle Tetsu’s
- Tokyo Milk Cheese Factory
- PABLO’s Cheese Tarts
- Rikuro Ojisan no Mise
- Johann Cheese Cake
- Food Halls
Prep time: 45 mins
Bake time: 70 mins
Total time: 1 hour 55 mins
Serves: serves 8 -10
6 large eggs
1 cup + 2 tablespoons cream cheese (260 g)
4 tablespoons unsalted butter (57 g)
7 tablespoons milk (96 g)
¾ cup cake flour (88 g)
2 ½ tablespoons + 1 teaspoon corn starch (28 g)
¼ teaspoon salt
1 ½ tablespoons + 1 teaspoon lemon juice (23 g)
¼ teaspoon cream of tartar
¾ cup granulated sugar (165 g)
One 8-inch x 3-inch OR 9-inch x 3-inch round cake pan
Water bath (bain marie) – baking dish or pan large enough to hold the cake pan (I used a roasting / lasagna pan) to be filled with hot water
🍰Separate the eggs. Place the egg whites in the bowl of a stand mixer. Make sure the bowl is clean, dry and devoid of any trace of fat. Set aside to bring to room temperature. If you have only one mixer bowl place the egg whites in any other clean bowl and set aside.
🍰Spray with non-stick cooking spray an 8-inch x 3-inch round cake pan. A 9-inch x 3-inch round cake pan will also work. Pre heat the oven to 325° F.
Melt together the cream cheese, butter and milk in the microwave. Stir every 60 seconds and repeat 2 or 3 times until the butter and cream cheese are melted. Transfer the cream cheese mixture into a bowl of a stand mixer and beat with the flat beater attachment to smooth out any small remaining lumps of cream cheese. Mix until completely smooth.
🍰Sift the flour, corn starch and salt together.
Stop the mixer. Add the following ingredients to the cream cheese mixture: sifted dry ingredients, ¼ cup sugar (55 g), egg yolks and lemon juice. Start the mixer and, all at the same time, blend the added ingredients well with the cream cheese mixture. Beat until smooth and free of lumps and the batter falls in a ribbon. Set aside. If you have only one stand mixer bowl, transfer the batter to another large bowl and wash the mixer bowl very well in hot sudsy water making sure no trace of fat remains, in preparation for whipping the egg whites.
🍰Whip the egg whites with the wire whip of a stand mixer on medium speed. When the meringue starts to take shape add the cream of tartar. Gradually add ½ cup sugar (110 g). Whip until meringue turns glossy, has increased in volume and holds medium peaks.
🍰Take a dollop of meringue and fold it in by hand with a spatula into the cream cheese batter to slacken the mixture. Take a third of the meringue and add it to the batter. Cut and fold the meringue swiftly but gently to minimize deflating the meringue. In one motion, cut the center all the way down to the bottom of the bowl and fold the batter over the meringue. Scrape the bottom and sides of the bowl as you fold up. Repeat with several strokes until the meringue is blended. Fold in the next ⅓ of meringue, mixing until blended. Fold in the last ⅓ of meringue making sure all the meringue is completely blended. The resulting batter at this point should be light and airy.
🍰Pour the cheesecake batter into the cake pan. Place the cake pan in the larger dish, then place both in the oven. Pour hot water into the water bath until about half way up the sides of the cake pan. Be careful not to splash water into the batter.
Bake for 60 minutes at 325°F. Decrease the temperature to 320°F and bake for an additional 10 minutes. Turn off oven and leave the cheesecake in the oven with the door closed for 30 – 45 minutes.
🍰Turn out the cheesecake from the pan onto a cake plate and serve. Store in the fridge in an airtight container.
Recipe by SugaryWinzy at http://sugarywinzy.com/soft-and-light-as-air-japanese-cheesecake/
Alternative recipe below :
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