Spring Roll, Egg Roll and Crispy Twist

Below are the dishes I’ll teach in the cooking class this evening.

Spring Roll

Nutrition value of 1 spring roll:

Calorie 70, Fat 3.5 g, Carbohydrate 6 g, Fibre 0 g, Sugar 2 g, Cholesterol 19 mg, Sodium 91 mg, Protein 4 g.

Egg Roll

Nutrition value of 1 egg roll:

Calorie 133, Fat 6 g, Carbohydrate 14 g, Fibre 1 g, Sugar 0 g, Cholesterol 27 mg, Sodium 162 mg, Protein 5 g.

Crispy Twist

Nutrition value of 1 twist and 1 tsp sweet and sour sauce:

Calorie 37, Fat 1.3 g, Carbohydrate 6 g, Fibre 0 g, Sugar 1 g, Cholesterol 2 mg, Sodium 21 mg, Protein 1 g.

See my related posts and pictures of ingredients:

Habitual Coffee Consumption Does Not Increase Hypertension Risk

New research published in the American Journal of Clinical Nutrition found no association between drinking three or more cups of coffee a day and increased risk for high blood pressure.

Researchers conducted a systematic review and meta-analyses of long-term prospective studies that examined the association of habitual coffee consumption with risk of hypertension. They pooled data from six previous studies involving a total of 172,567 participants and 37,135 incidents of hypertension cases were included. They examined how many cups of coffee the participants drank each day—from less than one to more than five—and then followed them for up to 33 years.

They found habitual consumption of more than three cups of coffee a day is not linked to increased risk of high blood pressure compared to drinking less than one cup per day; however, there is a slightly elevated risk for light to moderate consumption of one to three cups per day.

Source: The American Journal of Clinical Nutrition

An Appetizer with Figs

Ingredients

Balsamic Maple Reduction

1/2 cup Canadian maple syrup
3 Tbsp balsamic vinegar
1/2 oz orange liqueur

Figs

6 slices bacon
12 Calimyrna Greek figs
12 pecan halves
2 oz Roquefort blue cheese, crumbled
1 tsp olive oil
1 oz baby spinach Leaves, stems removed
1/4 tsp lemon zest
splash white wine
salt and pepper to taste

Method

Reduction

  1. In a medium-deep skillet, warm maple syrup over medium heat for 3-4 mins.
  2. Add balsamic vinegar and cook over medium-high heat for 2 mins.
  3. Add liqueur and cook until evaporated. The consistency should be like syrup.

Figs

  1. Preheat oven to 350°F.
  2. On a baking sheet, lay out strips of bacon. Place another pan on top of bacon and bake for 10-12 mins, until medium tenderness. Drain excess fat.
  3. Using a knife, remove tips and cut a slit into the fig.
  4. Fill figs with a pecan half and blue cheese crumbles.
  5. In a medium-sized sautee pan,heat oil over medium-high heat.
  6. Add spinach, Lemon zest, wine, and salt and pepper. Saute for 4-5 mins until spinach wilts.

ASSEMBLY

  1. Slice bacon Lengthwise and line with spinach.
  2. Place the stuffed fig on top of bacon and roll away from body. Secure with toothpick centre. Let stand for 30 mins.
  3. Bake at 350°F for 3 mins. Remove from oven and place atop remaining spinach.
  4. Drizzle with maple balsamic reduction.

Yield 12 servings

Source: ciao!