Twin gill of veal and beef recipe

Ingredients

Serves 4
4×75 – 100 g medallions cut

From the fillet, 1in thick

4×75 – 100 g mignons, 1in thick

Freshly ground black pepper, salt

300 ml Béarnaise sauce

70 g butter

4 canned artichoke hearts, drained

1.5 ml dried oregano

4 button mushrooms, stalks removed

4 slices white bread

Olive oil

For the tomato concasse

225 g tomatoes, Salt and freshly ground black pepper,  5 ml olive oil, 1 shallot, finely chopped, 1 small garlic clove, unpeeled, 1 bouquet garni

Preparation method

1. Wipe the medallions of veal and filets mignons with absorbent paper. Beat once or twice on each side with a meat bat and season with freshly ground black pepper. Leave to come to room temperature.

2. Make a tiny cut in the top of each tomato. Place them in a bowl, cover with boiling water and leave for 10 seconds. Remove the tomatoes from the water and slip off the skins. Cut the tomatoes in a half and squeeze out the seeds and juice. Chop the flesh coarsely and season with salt and freshly ground black pepper to taste.

3. Heat the olive oil in a saucepan, add the finely chopped shallot and cook for 4-5 minutes until softened. Add the tomato pulp, unpeeled garlic clove and bouquet garni and correct the seasoning. Lower the heat and simmer for 30 minutes until the liquid is well evaporated and the pulp is thick. Stir from time to time. Remove the garlic and bouquet garni and set it aside.

4. Make the béarnaise sauce keep it warm over hot water. Heat grill to high.

5. Melt 15 g butter in a small frying-pan; add the artichoke hearts and sauté for 2-3 minutes on each side until heated through. Season with half the dried oregano and salt and freshly ground black pepper to taste. Remove the artichoke hearts from the pan with a slotted spoon, put on a warmed plate and keep warm.

6. Melt 7.5 g butter. Add the button mushroom caps and sauté for 3-4 minutes on each side until tender. Season with the remaining dried oregano and salt and freshly ground black pepper to taste. Remove from the pan with a slotted spoon and keep warm with the artichoke hearts.

7. Cut the bread slices into neat rounds slightly larger than the filets mignons. Heat 60 ml olive oil and 25 g butter in a clean frying-pan and sauté the bread slices until crisp and golden on both sides. Drain on absorbent paper and keep hot.

8. Melt the remaining butter in a small saucepan.

9. Season the veal with salt and freshly ground black pepper and brush with olive oil and melted butter. Brush the grill grid with olive oil and place the medallions on it. Grill 7.5 cm from the heat for 3 minutes on each side, until cooked through but still pink in the centre. Transfer to a warmed plate and keep hot.

10. Season the filets mignons with salt and freshly ground black pepper and brush with melted butter and olive oil. Place the beef on the grid and grill 7.5 cm from the heat for 2 minutes each side for rare, 2 ½ minutes each side for medium, or 3 minutes each side for medium, 3 minutes each side for well done. Meanwhile, reheat the tomato concasse.

11. Arrange the four croutons on a heated serving platter. Place a filet mignon on each one and top with 15 ml of tomato concasse. Place a medallion of veal on top of the tomato, and an artichoke heart on top of each piece of veal. Spoon 15 ml béarnaise sauce over each artichoke heart, and top with a mushroom cap. Serve immediately accompanied by the sauce.
We hope you like this healthy recipe with your family. This cooking recipe have unique taste you can also prepare for gusts.

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How to Swim Faster Learn the Basic Technique of Fast Swimming

Swimming is a complex sport that targets every major muscle group in the body. It forces you to regulate your breathing, and combine high intensity, low impact training for those who like to get their heart-rate pumping without having to pound the pavement for hours on end.

To swim fast, you need to do two simple things: decrease drag in the water, and improve propulsion and both can be addressed through better technique.

How to Swim

Water is far more dense than air, and there is a finite amount of force you can apply against the water to increase your speed. The best way to get faster is to develop a stroke that makes you as efficient in the water as possible.

Cut the drag

The best way to cut drag during the front crawl or freestyle stroke is to spend more time on your side, as you reach forward for each stroke, which helps reduce your hydrodynamic profile. It's not easy or natural, but works on it by using this drill:

Lie flat in the water on your back.

Keeping your body in a straight line from head to toes.

Keep your arms at the sides of your body.

Press the back of your head and your shoulder blades in the water so that your hips and legs rise to the water surface.

Don't thrash about:

Topline swimmers say the kick produces only 10% of their forward propulsion – the rest us done by the upper body. Your kick should be compact, efficient and shouldn't break the waterline.

Swim taller:

Think torpedos and long cylindrical shapes, and you'll realise longer shapes are more efficient in the water than broad lumps. Extend your recovering arm forward as far as you can underwater before you start your stroke.

Engage your core:

Rolling more from side to side will help engage you back, hip and torso muscles. Core muscled play a huge role in this, and help you to channel more power in to your arms.

Lock your arms:

Before you power through the stroke, make sure you hand and forearm and aligned. Power comes early in the stroke, and is all but gone by the time your waist, so focus your energy early.

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How to Protect your Hair from Sun, Sand, Rain and Saltwater

When summertime rolls around and temperatures begin to soar, many of us head to beach for some much-needed sun, sand and surf. It is the perfect time of the year for outdoor activities, beach holidays, rest and relaxation by the pool. While beach weather can certainly be a great source of fun, most men tend to forget the to forget the damaging effects of UV rays, sand, saltwater and chlorine on hair. The truth is, they can leave your scalp feeling dry and your hair looking frizzy, lifeless and brittle. There some tips to protect your hair from sun, rain and saltwater.

Protection of hair from storms, rains and sun.

Hair on the head are hangings or lying strands of threads, a sort of fabric and need due protection. If the hairs are exposed to high velocity winds and rains, their strength of whole the scalp gets weak.

The dirt gathered in the hair due to storms or pollution in the air should be washed after storms and rains.

The hair will tend to fall before their stipulated time of natural falling, if they are frequently exposed to winds. It is better to wear a head cover in such seasons. In the sun heat, the hairs absorb excessive heat and tend to fall.

A hair covering is necessary. Similar is condition of hair in winters when snow falls or there is fog or frost in the air. Better wear a scarf or hat during the storms, sunny days, foggy days and rains.

Protection of Hair when Taking Bath in swimming pools.

Water in the swimming pools has additive called chlorine, which is not good for the health of hair. Before

entering the swimming pool, apply and rub some coconut oil or mustard oil, whatever you have been using.

While taking a bath in swimming pool, better use a rubber cap. Oil application will provide on extra protection in case the water enters the hair in spite of wearing the cap.

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Best Juice to Boost you’ve probably heard about juice cleanses or detox programs that flush toxin from body. The trend's taken off, and the benefits are genuine. But there's more to juice than its detoxifying qualities; and you don't need to pay exorbitant prices for pre-bottled concoctions to get those benefits, either. By juicing your own fruits and vegetables to supplement your regular diet, you can improve your general health or even target specific areas, like the immune system. Here, a few of our favorite nutritionist-approved recipes.

Juice for Immunity

 you want to make sure your juice has beta-carotene, vitamin C, and vitamin E. You can increase its beta-carotene by kick and sweetness by adding mango, apricot, or both.

Ingredients

1 golden beetroot

3 large carrots

4 stalk celery

½ cucumber

½ thumb of ginger

1 medium pear

Nutrition

Calories 161, protein 5 g, fat 1g,

Juice for Cognition

Look for foods with antioxidants that boost cognitive function by increasing blood flow to the brain, beets, a natural vasodilator, are a great starting point, but you have other options, too. You can also enrich your juice with potassium from sources like bananas or coconut water to keep your brain cells firing efficiently.

Ingredients

1 beet

3 medium carrots

1 sweet potato

Nutrition calories 93, protein 3g, carbs 27g, fat 0g, fiber 1g.

Juice for Energy

Energy is calories says always but there are some vitamins and minerals that are important for the release of energy and for metabolizing foods so we can get energy vitamins like B2 and B6, and minerals like magnesium and copper. And you can find all of those in spinach. Pumpkin and sweet potato would be good additions, too with low-glycemic carbs for sustained energy.

Ingredients

1 apple,

2 large carrots,

½ cucumber,

2 cups spinach

Nutrition

Calories 123, protein 4g, carbs 39g, fat 1g, fiber 1g.

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5 Simple Ways to Reduce Your Blood Pressure without Medication

Blood pressure itself is quite straight forward. Split into two categories, (systolic and diastolic), the systolic number measures the pressure in the arteries when the heart beats and the diastolic number measures the pressure in the arteries between heartbeats when the heat muscle is resting. According to the American Heart Association, the ‘normal’ reading should be 120/80 however a high proportion of adults suffer from elevated blood pressure, otherwise known as hypertension. While not an immediate emergency, the list of heath complications affiliated with hypertension are lengthy, including artery damage and narrowing, kidney failure, stroke, eye damage, aneurysms and heart failure.

Fortunately there are a number of thing you can do (without resorting to medication) to reduce your blood pressure, just by making some changes to your lifestyle. Here to 5 guide to lowering blood pressure.

Regular Exercise

Give that you’re reading this article, I will image that you are familiar with a pair of trainers/gym, however ensuring a regular attendance of later or at least engaging in some variety of exercise is extremely important to maintaining a regular blood pressure. It is estimated that between 20 minutes to an hour of light exercise at least four days a week can lower your blood pressure by 4 to 9 millimeters of Mercury. Consult your doctor before attempting any strenuous exercise, particularly if you’ve been on a ‘physical holiday’.

2. Lose Extra Pounds

I suppose this list is a bit of a vicious cycle as each to the next. That being said, the next on our list is weight loss. According to the research the lower weight you lose, the lower your blood pressure will become. Typically those who carry more weight around their waistline are more likely to suffer from hypertension, therefore keep an eye on it. Men with a waist measurement in excess of 40 inches are considered to be ‘at risk’.

Cut Down on alcohol

For once I’m not going to tell you not drink. In fact studies have shown that in small doses, alcohol can potentially lower your blood pressure by up to 4 mm/Hg. That being said, any more that two alcoholic measures per day for a man under the age of (one measure for those over), and the effect is significantly reversed. If you drink consistently more than this amount, consult a doctor before going cold turkey as a sudden cessation can cause blood pressure to spike.

Reducing sodium

For those of you thinking this point should be addressed under point three, think again. The reality is that sodium has such a considerable effect on your blood pressure that it deserves its own subcategory. The daily maximum limit for a man is approximately 2300 milligrams although 1500 mg is more accurate for most people. Even a small reduction in your current levels of sodium intake can reduce your blood pressure by up to 8 mm/Hg. Simple ways to reduce your sodium intake include not adding salt; avoiding processed foods and reading the labels of any product you buy on a regular basis to check for sodium content.

Control your Diet

I’m sure we’re all familiar with cheat days and those other days where you just can’t be bothered to cook, however the next time you pick up the phone to order, make sure you remember to avoid saturated fats, your body will thank you in later life. It is estimated that sticking to the DASH diet, (Dietary Approaches to Stop Hypertension), that by eating whole grains, fruits, vegetables and low-fat dairy, you can reduce your blood pressure by up to 14 mm/Hg.

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Yellow Lentil Soup Recipe

Lentil Soup

This is probably the foremost Danish soup. It is almost a meal in itself. The soup is served first and the meats cooked in it are served separately with pickled beet-root, mustard, rye bread, large and snaps.
Ingredients
Serves 6
500 g/1 lb dried yellow split lentils
3 medium-sized carrots
The white of 3 medium-sized leeks with a little of the green
2 tbsp yogurt
1 bay leaf
1 bunch fresh thyme
3 medium-sized onions, chopped
salt and freshly ground black pepper
500 g/1 lb boiled new potatoes to serve

Preparation method

1. Cover the lentils with water and leave them to soak overnight.
2. Put the meat, carrots, leeks, peppercorns and bay leaf in a large saucepan, cover with water and bring to the boil. Reduce the heat and simmer. Skim the froth from the top occasionally and remove and reserve the vegetable when tender.
3. Meanwhile bring the lentils to the boil in their soaking water, skim off the froth and add the thyme and the onions. Cover and reduce the heat to simmering.
4. When the lentils are tender, about 1 ½ hours, press them through a sieve to make a puree.  Season with salt and pepper.
5. Dice the reserved carrots and leeks yogurt and add them to the soup before serving. Yellow lentil soup ready serve it separately with the boiled potatoes.

Preparation time

Overnight soaking plus 2 hours

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New Year Cod Recipe

Best Cod Recipe

This easy dish can be enjoyed throughout the year, but in Denmark is served in most homes on New Year’s Eve with a colorful selection of garnishes.

Ingredients

Serves 6

6 cod steaks, each about 25 mm/1 in thick

 (about 175 g/6 oz each)

For the garnishes

Small capers

Cooked beetroot, diced

1 medium-sized onion, diced

3 medium-sized hard-boiled eggs, the whites

And yolks chopped and served separately

Chopped parsley

Freshly grated horseradish

Melted butter

Coarse-grained mustard

Boiled new potatoes

Preparation method

1. Sprinkle the cod on both sides with salt cover it and put it in the refrigerator for 1 hour. Rinse off the salt. This improves the flavor and texture of the fish.

2. Put the fish in a large saucepan and pour in water to cover. Remove the fish, bring the water to the boil and add 5 ml/1 tsp salt for each 600ml/1 pt water.

3. Carefully lower the fish into the water. Lower the heat so that the water barely simmers. When the fish is cooked but still tender, about 3 minutes, carefully drain it. Put it on a warmed serving platter and surround it with a selection of garnishes.

Preparation time

1 hour

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Soft Meringues with Custard Recipe

Ingredients

 Serves 6 4

 medium-sized eggs,

 separated 2.5 ml/

 ½ tsp ground cinnamon

 200 g/7 oz caster sugar

 1 L/1 ¾ milk

 15 ml/1 tbsp almond, blanched, peeled and chopped

 15 m/1 tbsp flour

 Preparation method

1.  Whisk the egg white until soft peaks form. Mix the cinnamon with half of the sugar and beat this mixture into the egg whites, 2 tablespoon at a time. 

2.  Put 100 ml of the milk in a small saucepan. Add the chopped nuts and reserve.

3.  Bring the rest of the milk to boil in a large shallow pan, and then lower the heat to the simmering point. Scoop out a few small dessert spoons of the meringue and slide them gently into the simmering milk. Cook only a few spoonfuls at a time, as the meringue swells as it cooks and you must keep each mound well apart.

4.  When the bottom is cooked, 2 – 2 ½ minutes, turn each mound over with a slotted spoon and cook the other side. The meringues will be gently firm on the out-side. Remove them and sliced gently into a deep dish. Continue until all the meringues are cooked.

5.  Mix the remaining sugar with the flour and strain the milk used for cooking into them; mix thoroughly.

6. Bring the reserved milk and nuts to the boil. Cook for 1 minute and then pour this into the sugar and flour mixture. 

7. Beat the egg yolks in a saucepan then pour in the milk mixture. Over a very low heat bring the custard to the gentlest simmer. Cook for 1 minute, stirring continuously to thicken the custard. Allow it to cool, stirring frequently. Chill about 1 hour.

8.  Cover each meringue with 15 ml/1 tbsp of the cold custard and serve the rest of the custard separately in a sauceboat.

Preparation time

 1 hour

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