Copper utensils may not be just as popular as they used to be, but they are making a comeback because of the popularity of alternative therapies such as Ayurveda. Ayurveda suggests the use of copper for the purification of water and many health enthusiasts suggest that copper utensils add health properties to the water which helps in boosting brain function, fight inflammation, help with weight loss and lot more.
Though there are no proven studies to support the heavily exaggerated claims of health benefits of copper, copper utensils do help in killing bacteria present in the water. Copper is oligodynamic in nature and thus is great for storing water.
Based on a study, storing water incopper utensils may reduce bacterial contamination in water due to copper’s antibacterial properties. Researchers found that after storing the water in copper vessel for 16 hours, there was no longer any trace of bacteria. This is why copper vessels are a great option for water storage in rural areas.
Copper is one of the essential trace minerals required for maintaining the overall health. The mineral is important for blood cell production, healthy brain function and collagen production. We can easily get the required amount of copper we need through the food we eat.
In reality, cooking in copper vessels can be harmful to the health as copper may leach into the food and may cause copper poisoning. Excessive intake of copper is linked with symptoms such as vomiting, nausea and diarrhea. While the prolonged use of copper may result in serious risks such as kidney and liver damage. This is the reason why most copper utensils are lined with a non-reactive metal such as nickel or tin.
It is advisable to be cautious when using copper utensils, so as to avoid any mishaps.
I have just received delivery of my christmas gifts for a couple of girlfriends. I have bought them both a copy of Rowan Bishop with Relish, they often taken recipes from my copy so thought it time they had their own.
I have been busy with them the last couple of months getting some preserves done for Christmas presents. I have also done a few jars ( 2 dozen) of Coriander, Mint & Cashew Pesto. This is such a versatile pesto, great with eggs, dilute with a little more oil and you a get a great salad dressing, try it over warm carrots – delicious. You can find this recipe here along with a favourite of my family, Sherry mustard, honey & herb.
I am off to a Christmas market , New Zealand style this weekend, I am looking for some christmassy jars or lid covers. Last year I bought some gorgeous reindeer and elf felt stickers to decorate my jar but can not remember where from, hoping it was this market. Fingers crossed, I could make my own but really not a lot of free time a the moment.
A new recipe for my Christmas baskets is Christmas Cherry Chutney, hope it is as good as it sounds. My Christmas baskets are my gifts to family and close friends and I put a mixture of homemade jams, relishes and various other homemade delicacies. Along with some speciality cheese I normally purchase at the markets. I am going to make some homemade truffles with the kids a bit nearer to the day, splashed with a little of everyones favourite liquor they are usually a hit.
Making truffles a messy, sticky business but a lot of fun, I have even found a recipe for gluten free and dairy free using coconut milk so all of my friends and family can partake. My recipe is so similar to this one that I have not posted mine. The difference is I sometimes add some liquor to the cream( or coconut milk) I also finely, finely chopped dried fruit and add that in just before I roll into balls. When I am feeling in a particular sticky messy mood I put a small ball of marzipan in my hand and roll the truffle around it
Refrigerators have contributed a lot to the preserved and pickled food vanishing from our dinner table. In olden day we had some amazing pickled vegetables. Adding a bit of fermented food like pickles even aids digestion. Pickles are not only good for the taste but for heath too.
This recipe I picked up from my grandmother. It only takes 15 minutes to prepare and tastes great with fish meat or vegetables. Try it today.
2 Small Cucumbers
1 Table Spoon Table Salt
1 Cup water
50 ml White Vinegar
100 gm Sugar
Bay Leaf One
Half Tea spoon All spice.
Slice the cucumbers to thin round pieces. Do not Peel the cucumber. This makes 5 -6 cups of sliced cucumber.
Place the cucumber in a large vessel and sprinkle salt. Leave it for half an hour.
Mix water, vinegar, Bay leaf and All spice in a sauce pan. Bring the mixture to a boil. When it starts boiling stir to mix and then remove from heat and let it cool to room temperature.
Rinse the salt from the cucumber slices and squeeze out moisture using paper tissues. Using hands is the best.
Place the cucumber in a glass jar and pour the pickling mix over it. Close the jar with a tight lid and refrigerate for at least 3 hours. Now the pickled cucumber is ready. Add lemon juice for extra taste.
I had an interesting Skype conversation with a friend who is currently in Turkey at the moment, there she was sat at in a garden eating fruit and chatting away. Behind her was a number of tree laden with orange fruit, they looked so familiar but I could not place them. When I asked her about them she said the locals called them mus mullah and she thought they were some sort of plum, nice to eat but the middle had large shiny pips in them. Then I remembered my parents had these in their garden when I was a child. A bit of rumanging around in my memory and with Google and there it was, the Maltese Plum or loquat. I then told my friend that they made not only a lovely jam but wine also. I said I would look for some recipes for her. I found this one which I thought sounded interesting. There is quite a discussion on taking out the pips or leaving them in. These pips like apples contain a certain amount of cyanide compounds but you would need to eat a lot before they became toxic and certain wine recipes and Chinese medicines use them. I would just leave a handful in when jamming for the pectin and colour they make.
Reading up and remembering this versatile fruit and lovely fragrant tree I realised we had the answer to what to put in our garden in the bare patch. Chatted to hubby who agreed and that is what we will do, found this lovely article that was very useful in persuading him. On my internet travels I also found this lovely glaze recipe for loquat and ginger glazed leg of lamb – now this is definately on the menu for weekend.
Freezing and drying are the most common methods of preserving food. There are certain other easy methods to preserve food as well. I will try to list a few of the techniques which are interesting indeed. Food you love but cannot have because of the seasonal nature can be preserved and had when it is not available in the market. Also preserved food is a boon for travellers.
Canning – It is one of the most ancient methods to preserve food. It involves heating at a particular temperature for a designated length of time and vacuum sealing in a jar. All kinds of food can be preserved in this manner.
Pickling – It is soaking the food in a solution The solution is generally concentrated sugar solution or salt solution. Pickling requires fermenting, drying in sun or freezing to preserve. Food can be preserved for a long period using this technique.
Drying – One of the easiest and convenient methods of preservation. When the water is removed from the food it becomes non-perishable and can be used over a period of time. Meat and fish are generally preserved in this manner.
Cellars – The most ancient method of food preservation. Remember the cellars at “The Wall” in Game of thrones. The food is kept in a controlled environment to be fresh for a longer duration than at normal temperature.
Smoking – This method is used for keeping fish and meat dry and good to eat over a period of time. Smoked food is tasty as well.
Well spent most of the last week looking at cooker, as mine decided enough was enough. Given the nature of my kitchen I want a free standing cooker and after a bit of clever maneuvering (freezer now in wet room) I managed to make room for… drum roll, a Fisher & Paykel, 90cm freestanding 5 burner oven. I am over the moon. After long discussions with hubby re our finances and options for a cheaper model, we decided that given the cooking I do and the nice little income coming from selling at the carboots we could afford payments on a short term loan, so had a look around and decided on https://www.ferratum.co.nz/. I can’t wait till next week and delivery – also feeling antsy as not cooked or jammed in a week. Kids loving all the barbies though!
As with everyone one else I am constantly looking for ways to help my family eat healthily, and cutting down on the sugar is one. I know I jam for fun & small business but that doesn’t mean I can’t reduce the sugar. While internet searching for recipes I came across this article, which I found interesting and helpful. I have used pectin before, easily bought from the store but this article got me thinking about using fruit to provide its own natural pectin. it makes the jams a bit less ‘solid’ but the taste is just as good. I am definitely going to give the strawberry and cream jam from the article a try and be interesting to see how it sells at the car boots. As we took out slightly more than the cost of the oven I treated myself to a couple of other essentials, a new thermometer being one of them and I treated myself to some bottling products as well. A bit like christmas and my birthday all in one.