Margarine or Butter

Bread and Butter

Margarine or Butter

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Butter vs Margarine

For the last forty years or so butter was classed as bad for your health, now in recent years, it has been discovered that butter wasn’t as bad as thought and margarine are okay as long as it hasn’t trans-fats in it.

The best butter to use is grass-fed dairy cows, make your own butter if at all possible as it won’t have all the additives in it. I have researched this subject quite extensively, my thought is that I have always used butter for baking and etc and always will, I’m aging healthy and will continue using it.

I do use margarine for my sandwiches. I will leave it to you to read this article I have put together and you can make up your own opinion.

Butter vs Margarine

Fats

I have discovered through research about fats, that for a healthy body, as the years pass by from toddlers to teens and all the in-betweens if you want to reach those golden years you must eat some fats for a healthy body.

Just eat them in moderation, gives us a bright future.

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Photo Credit – Butter or Margarine, it does not matter, just enjoy. Clockwise from bottom: hot buttered tattie scones next to a cheese scone, shiny and flat treacle scones, and a milk scone above a fruit scone

Who Discovered Margarine?

Michel Eugene Chevreul

Photo Credit 

It was actually discovered by a French chemist Michel Eugene Chevreul in 1813, his work with fatty acids led to early applications in the fields of art and science. He is credited with the discovery of margaric acid.

Who would have thought that from something like that, that is how margarine came about. We have only heard off and used it in the last forty or so years. He lived to be 102 and was a pioneer in the field of Gerontology which is the study of the social, psychological and biological aspects of aging.

What is Margarine?

Margarine

Margarine is an imitation butter spread and is a manufactured, vegetable-oil-based substitute for butter. Vegetable oils are extracted from soya beans, safflower, sunflower etc.

Oli is steamed to remove impurities. Steaming destroys vitamins and antioxidants. Hydrogen gas is bubbled through the liquid oil. This forces unsaturated fatty acids to become saturated and solid.

Synthetic vitamins, artificial colors, and a natural yellow color are added. Not all kinds of margarine are the same, just look for spreads, that doesn’t have trans fats and has the least amount of saturated fat.

Trans fat which is largely a man-made fat and been shown to increase bad cholesterol, so what you need to do is look for zero grams of trans fat when buying margarine. There are so many things being said about margarine, that’s it hard to say which spread is the better of the two, butter or margarine.

How to make Margarine

What is Butter

Butter

Butter has vitamins, minerals, fatty acids, CLA (conjugated Linolenic acid), glycosphingolipids, cholesterol, waul zen factor. (NB The waulzen factor is present only in raw butter and cream; it is destroyed by pasteurization).

For instants did you know? CLA is when butter comes from cows eating grass, it contains this compound that gives excellent protection against cancer. note – (cows eating grass).

It’s time to bury the myth that butter is bad for you. Remember the Wulzen factor is present only in raw butter and cream; it is destroyed by pasteurization.

How to make Butter

Pancakes – Crepes – Flapjacks

Strawberry_Pancakes

Pancakes – Crepes – Flapjacks

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Pancakes, waffles, pikelets, flapjacks, crepes are all batter-type foods that just have a few different ingredients in them to make them crisper on the outside or softer on the inside, also cooked different ways like on a griddle or a waffle maker.

Pancake

My Recipe for Pancakes.

  • 1 1/4 cups flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon sugar
  • 1 cup milk
  • 2 tablespoons melted butter
  • 2 egg yolks slightly beaten
  • 2 egg whites beaten stiff

Instructions

    1. Sift flour, sugar, and salt twice.
    2. Mix milk and egg yolks together, then add the flour gradually.
    3. Mix to smooth batter.
    4. Add the butter.
    5. Fold in egg whites.
    6. Bake on a hot greased griddle, when bubbles are starting to break, flip it and cook the other side. I would keep them warm in the oven on a very low heat while cooking the rest.
    7. Serve.

Ways of serving:

Lemon juice and sugar

Spread with jelly or jam and roll.

Fresh berries and whipped cream and roll.

Butter and Golden syrup. Called Maple Syrup in other parts of the world.

Or for an evening meal, roll the pancake around a cooked sausage and bacon, also nice for breakfast.

I would serve pancakes to my family for a Sunday night tea after having had a Roast meal for Sunday at lunchtime.

Pancakes and Pikelets

Pikelet or crepe

There really isn’t any difference between pancakes and pikelets. Pikelets are made smaller which is a nice size to have with strawberry jam and whipped cream with a coffee.
Here’s the recipe I have been using for many years for making pikelets from my grandmother.

Pikelets

  • one cup flour,
  • 1 tablespoon sugar,
  • 1/2 teaspoon salt,
  • 1 teaspoon cream of tartar,
  • 1/2 teaspoon baking soda,
  • 1 egg,
  • Milk to mix to a stiff paste,
  • 1 teaspoon melted butter
  • Put all sifted dry ingredients in a bowl.
  • Break in the egg and mix in milk, add last the melted butter.
  • Mix well and let stand 1/2 hour.
  • Drop in spoonful lots on a hot greased girdle, when all bubbles are on the top, flip the pikelet over and cook the other side.
  • When cooked lift of the girdle and put on a clean tea tail on a cake rack and cook the next batch.
  • When ready to serve the warm pikelets, you can serve buttered with jam or jelly or just jam and whipped cream on it.
  • Eaten at afternoon or morning tea with a cup of tea or coffee.

How to Make Pancakes from Scratch

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#Tummy Tuesdays: How to Barbecue Vegetables

Grilled Vegatables

#Tummy Tuesdays: How to Barbecue Vegetables

#Tummy Tuesdays

If you would like to join in on the “Weekly Tummy Tuesday blog hop”, please use the above link. You can post anything about food: a restaurant review, a recipe, food photography, a funny food quote, a food song, an essay on food — anything food-related.

How to Barbecue Vegetables

Barbecue vegetables are so easy to do these days, so many useful tools and trays to use on the barbie, that you can just about grill any vegetable on the barbecue.

Here I have ten vegetables and a few suggestions of seasonings that can make a difference to the taste.

Just as grilling over a charcoal fire can be a completely different taste to a gas barbecue.

Tips for Grilling Vegetables on the Barbecue

It’s a simple matter to grill vegetables on the barbecue.

Most vegetables can be grilled, by using foil wrapping.

You can prepare the vegetables ahead of time and have the foil-wrapped packets waiting to put on the grill when the fire is ready.

To Grill: Rinse vegetables thoroughly but do not pat dry – water that clings create enough moisture to steam most vegetables.

Place up to 4 servings of the vegetables on a sheet of heavy-duty foil.

(If grilling more than 4 servings, prepare several sheets; wrap potatoes and corn on the cob individually).

Evenly dot with butter or margarine, using 2 tablespoons for every 4 serving.

Wrap vegetables tightly in foil and place on a grill 4 to 6 inches above a solid bed of medium-glowing coals.

Cook, shifting packets occasionally so vegetables cook evenly; test for doneness at the minimum suggested time, but barbecues may be hotter at times so cooking times can vary.

To Serve: Season to taste with salt and pepper, or choose one or more of the seasonings suggested with each vegetable below.

BBQ Grill

Photo Credit 

Asparagus Spears.

Only young asparagus shoots are commonly eaten: once the buds start to open (“ferning out”), the shoots quickly turn woody.

Cooking Time 15-20 minutes.

Grill until tender when pierced.

Suggested Seasonings – Butter, Tarragon, lemon juice, hollandaise sauce.

green_bean

Photo Credit

Green Beans

Green beans are found in two major groups, bush beans, and pole beans.

There are over 130 varieties of snap bean are known.

Beans – Green, kidney or french beans, dwarf beans, runner beans, plus many more.

Some have a plump fresh and other are slim in size, so cooking time can vary.

Cooking time – 20 mins, cook until tender-crisp to bite.

Suggested Seasonings – Butter, Chives, dill weed, thyme, crumbled bacon, lemon juice, minced parsley.

Carrots

Carrots come in a wide variety of shapes, colors, and sizes.

Carrots can be eaten in a variety of ways, barbecue is a tasty way.

Carrots – Cut into 1-inch slices.

Cooking time – 25-30 minutes, tender when pierced.

Suggested Seasonings – Butter, basil, chives, ginger, mint, nutmeg, minced parsley, lemon juice, brown sugar.

Cauliflower

Cauliflower is low in fat, low in carbs but high in dietary fiber, folate, water, and vitamin C, possessing a high nutritional density.

Cauliflower – Flowerets – pull apart into small pieces. Wrap in foil.

Cooking time – 25-30 minutes, cook until tender when pierced.

Suggested Seasonings – butter, chives, nutmeg, minced parsley, lemon juice.

800px-maize

Photo Credit

Sweet Corn or Maize

The term “maize” was used in the United Kingdom and Ireland, where it is now usually called “sweetcorn”, a common crop known to people there.

Sweetcorn is harvested earlier and eaten as a vegetable rather than a grain.

Corn on the cob – Remove husk and silk, wrap individually in foil.

Cooking time – 15-20 minutes, cook until tender when pierced.

Suggested Seasonings – Butter, chili powder, oregano, lime juice.

450px-Peas

Photo Credit

Peas

Peas are high in fiber, protein, vitamins, minerals, and lutein

The pea is a most commonly green, pod-shaped vegetable, widely grown as a cool season vegetable crop.

Peas green – Shelled. and wrapped in foil.

Cooking time – 20 minutes, Tender to bite.

Suggested Seasonings – Butter, basil, chives, mint, nutmeg, minced parsley, rosemary.

Capsicums or Peppers

Capsicums or peppers are suitable for stuffing with fillings such as cheese, meat or rice in them, and grilling on the barbecue.

They can be sliced into strips and grilled, roasted whole or in pieces.

Peppers – Green or red, bright glossy peppers that are firm, well shaped and thick walled. remove the stem, seeds, and pith. leave whole or cut in half, or sliced dice or strips.

Cooking time – cook tell tender when pierced.

seasonings suggested – basil, oregano, dash wine vinegar.

Interesting Fact – Wikipedia says, Peppers – In Australia, New Zealand and India, heatless species are called “capsicums” while hot ones are called “chili”/”chilies”.

Potatoes

There are about five thousand potato varieties worldwide.

The potato contains vitamins and minerals, as well as an assortment of phytochemicals, such as carotenoids and natural phenols.

Potatoes – Red or white, thin-skinned, Small whole, pierce the skin.

Cooking time – 50-55 minutes Tender throughout when pierced.

Suggested Seasonings – Butter, chives, paprika, minced parsley, crumbled bacon, sour cream.

Mixed Vegetables

Photo Credit

Squashes

An assortment of winter squashes, such as Turban, Sweet Dumpling, Carnival, Gold Acorn, Delicata, Buttercup, Golden Nugget.

Though considered a vegetable in cooking, botanically speaking, squash is a fruit (being the receptacle for the plant’s seeds).

Squash – Summer Crookneck pattypan, zucchini.

Peel cut into 1 by 6-inch spears

Cooking time – 20-25 minutes Tender when pierced.

Suggested Seasonings – Butter, allspice, cinnamon, nutmeg, brown sugar.

Tomatoes

The tomato is a fruit, it is considered a vegetable for culinary purposes and grills very nicely.

The fruit is rich in lycopene, which may have beneficial health effects.

Tomatoes – Choose tomatoes that a firm but not hard, slice in half crosswise and squeeze out seeds.

Cooking time – 10-15 mins.

Suggested Seasonings – Basil, chives oregano, minced parsley, also nice to eat if stuffed with other vegetables likes peas, cucumber with cheese topping.