| Some Jewish communities eat pulses during Purim in memory of Queen Esther. It appears that Esther refrained from eating meat in Achashverosh’s palace and ate pulses instead |
| |
| Many pulses contain substances that are bad for our health if they are not cooked properly. Pulses should be boiled for at least 10 minutes at the beginning of cooking, then lower the heat afterwards and cook as usual |
| |
| Store oils in the refrigerator, particularly during the hot summer months. Spoiled oil can cause a deficiency in vitamins |
| |
| Cover white beans with water, bring to a boil, cook for 2 minutes, remove from heat and soak for 1 hour before usual cooking time |
| |
| See what a treasure of nutrition there is in a teaspoon of sesame seeds: 22 calories, 0.74 g protein, 1.2 units vitamin A, 46.4 mg of calcium, 0.42 mg Of magnesium and 2.4 mg of sodium! |
| |
| In order to preserve the flour for a long time it must be kept in a dry and cool place – keeping it in the refrigerator would be best |
| |
| Oats can be used to prepare delicious and nutritious pie dough. For every cup of Sugat Oats add ½ cup Sugat Wholewheat Flour, ½ cup wheatgerm , ½ cup honey and sufficient liquid to create dough. After half baking, fill it with anything you like |
| |
| In order to achieve the best result when cooking grains, it is important to use a heavy pot with a matching lid, and always cook on low heat |
| |
| Here's an idea: soak a comparatively large amount of chickpeas and white beans for the required time and then freeze them in small nylon bags. Every time you want to cook your pulses quickly, just take one of the bags out and cook as usual! |
| |
| What do you do with rice leftovers? If you don’t like throwing food away, here is a way to save the rice: make a pudding! Mix 1 ¼ cup cooked rice, 1 egg, 3 tablespoons honey, different types of dried fruit, ¼ cup Sugat Coconut, half a container cooking cream, cinnamon and salt to taste. Put in a baking mould and bake in a pre-heated oven for an hour. Delicious! |
| |
| Grits are actually peeled barley grains. In ancient times, barley was used for medicinal purposes, such as mixing it with water to make ointment for infected wounds |
| |
| In order to cook Sugat Cornflour it is advisable to use a double pot which might normally be used for making couscous It should prevent the flour from burning |
| |
| Yes! The English love it that way: toast slices of wholewheat bread and put cooked white beans in tomato sauce on top! It complements protein from different sources and is therefore particularly good for vegetarians |
| |
| Oats are very nutritious as porridge for breakfast but they can also be used for thickening soups and casseroles to enrich their nutritional value |
| |
| As opposed to other pulses (such as beans or chickpeas) lentils do not have to be soaked before cooking |
| |
| Indian cuisine contains many kinds of dhal dishes which use pulses as the main ingredient. Pulses are also called dhal in India. Learn the basic method for making Indian dhal and alternate creatively with dozens of varieties to make special tasty and nutritious additions to your meals |
| |
| When cooking white rice of the long and thin variety it is advisable to use the first method - the amount of water doesn’t matter that much because once the rice is cooked, the extra liquids are rinsed out. Using the second method for Thai or Japanese rice, one must measure the amount of water carefully as it must be completely absorbed when the rice is cooked |
| |
| Sugat Cornflour can be used in many ways. You can serve it moist with butter and Parmesan cheese as an addition to the main course; you can make cutlets out of it (fried and crispy) and, as in Italy and Romania, one can make polenta out of it for a nutritious breakfast |
| |
| Would you like to bake soda bread – just like the Irish? Take ½ kilo Sugat Wholewheat Flour, 2 teaspoons salt, 1 teaspoon Sugat Bicarbonate, 250 ml liquid yogurt and 100 ml warm water. Add the liquids to the dry ingredients and work together until soft dough is formed. Create a round shape and bake at 220 °C for 30-40 minutes |
| |
| Sugat sugar can be used for many purposes, and in creative ways, in the dessert department. The most familiar coating is glazing, which is made out of Sugat Sugar Powder and warm water mixed together |
| |
| Roast Sugat Sesame Seeds for a rich and nut-like flavour. You can use a wok and chopsticks or a regular saucepan and wooden spoon |
| |
| If you add cooked rice leftovers to soups and stews, we recommend that you do so only at the last stage of cooking |
| |
| Add some preserved coconut milk to exotic rice. You can either replace, or partially replace, the cooking water with the coconut milk |
| |
| After cooking, stir the rice with a fork instead of a tablespoon. Stirring rice with a fork cools and airs the rice, whereas a tablespoon might make it sticky |
| |
| Do not store cooked sushi rice in the fridge before you are ready to use it. Cold sushi rice reduces the stickiness of the rice kernels and your sushi might fall apart as a result |
| |
| We recommend preparing the sushi within two hours of the rice preparation. If the rice is too hot, it might reduce the crispiness of the kelp surrounding it |
| |
| Do not lift the pot lid during cooking, as steam escapes and the cooking process will take longer and be less effective |
| |
| Use long grain white rice when cooking Chinese food. Medium grain rice is also acceptable, but the Chinese use short grain rice mainly for dishes such as congee |
| |
