Yellow Fin Tuna (Kihadamaguro) Maki Sushi/黄肌鉄火巻き

The Sushi

The Fish

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Lunch Special

Today’s Specials at The Meatball Shop

The Menu

  • Spicy Pork Balls and Spicy Marinana Sauce
  • Butter Lettuce, Radicchio, Roasted Sunchoke, Clementines, Almonds & Sherry Vinaigrette
  • Dessert – Cherry Vanilla Ice Cream
  • Drink – Apple Cinnamon Lemonade

Europe Sets Recommended Daily Protein Intake

The European Food Safety Agency (EFSA) has published population reference intakes (PRIs) for protein, the latest stage of its work on dietary reference values (DRVs), with a particular focus on levels needed during pregnancy and childhood.

A PRI indicates the amount of an individual nutrient that the majority of people in a population need for good health depending on their age and sex.

“The population reference intake for adults of all ages was estimated to be 0.83g protein/kg body weight per day and is applicable both to high quality protein and to protein in mixed diets,” said the Parma-based assessor.

In delivering an opinion on EU protein intakes, EFSA’s Panel on Dietetic Products, Nutrition and Allergies (NDA) also acknowledged that intakes twice the 0.83 level were regularly consumed from mixed diets by some physically active and healthy adults in Europe.

The NDA said such levels are considered safe.

Read more ….

Chocolate and Apricot in Puff Pastry

Ingredients

3 ounces dried apricots
1 sheet frozen puff pastry, defrosted
2 tbsp apricot preserves or jam
3 tbsp semisweet chocolate chips
1 large egg, beaten
3 tbsp sugar
1 tbsp finely ground coffee
1 pint coffee ice cream

Method

  1. Heat oven to 400°F. In a small saucepan, combine the apricots and 1/2 cup of water and bring to a boil. Remove from heat, cover, and let stand 5 minutes. Remove the apricots from the water, let cool, and coarsely chop.
  2. On a lightly floured surface, cut the sheet of puff pastry lengthwise into thirds, and cut each third in half (for six 4-by-6-inch pieces). Place 1 tsp of the preserves in the lower center of each piece of dough. Top with the chocolate chips and chopped apricots. Brush the edge of each pastry with egg and fold the pastry over the filling, pressing the edges together.
  3. Using the tines of a fork, seal the packets securely and brush the tops with the remaining egg. Sprinkle each with 1 tsp of sugar. Place the pastries on a cookie sheet lightly coated with vegetable cooking spray and bake 25 to 30 minutes, or until golden brown. In a small bowl, combine the ground coffee with the remaining sugar. Serve puff warm or at room temperature with the ice cream sprinkled with coffee sugar.

Makes 6 servings.

Source: Canadian magazine