Ruby Grapefruit Granita

This image was selected as a picture of the week on the Farsi Wikipedia for the 22nd week, 2011. (Photo credit: Wikipedia)

By Juvy S. Iliwiliw




Granita is the Italian term for an ice. Similar to sorbets in their vivid flavors, but with a more granular texture,  granitas usually contain no dairy. Instead, they are made from a thin, flavorful liquid, such as fruit juice, wine or coffee, and sugar. The mixture is placed in the freezer and stirred at regular intervals, rather than churned  in an ice cream makers. This method results in tiny icy crystals that melt easily on the tongue.

This Ruby Grapefruit Granita will redefine what a granita is like. The taste of grapefruit would be a perfect match of your next granita to be served.

Fresh Lime Mousse

English: Yukiguni(Gilbey's vodka 40ml, Bols triple sec 10ml, fresh lime juice 10ml, sugar snow, and a mint cherry) (Photo credit: Wikipedia)

By Juvy S. Iliwiliw

Gelatin is an odorless, colorless, tasteless thickener derived from collagen, a protein extracted from the bones, cartilage, and tendons of animals. Two forms are available: powdered gelatin, popular with American cooks; and sheet of leaf gelatin; which is commonly used in Europe. Do not confuse powdered gelatin with the sweetened, fluit flavored gelatin desserts sold in boxes. Both powdered are leaf gelatin must be rehydrated, or allowed to "bloom," in cool water and then melted before they can be added to a recipe.

Here's the best recipe for to use powdered gelatin to the mixture. Let us try to discover together why we need gelatin in our Fresh Lime Mousse. Good luck!

Lemon Pudding Cakes

Spring, warm sunshine, birthdays and Easter... and a Blueberried Lemon Poppyseed cupcake -some of my favorite things... Sweet lemon cake married with poppyseeds and a sprinkling of blueberries....topped with a lemon "cream cheese" frosting, more poppyseeds, lemon zest and a dark chocolate dipped blueberry. (opps- don't forget the lemon filling!) (Photo credit: Wikipedia)

By Juvy S. Iliwiliw




Any trace of fat will prevent egg whites from whipping properly, so separate egg carefully over an empty bowl to avoid getting any yolk into the whites and carefully wash and dry the bowl and beaters to be used for whipping. To determine whether egg whites are sufficiently whipped, lift the beaters. Soft peaks will slump over to one side, while stiff peaks will stand upright. The eggs should still appear moist and satiny and not grainy-that is sign of overwhipping.

Super Ways To Become A Super Cook

various potato dishes: potato chips, hashbrowns, tater tots, baked potato, and mashed potatoes (Photo credit: Wikipedia)

By Carina Helen Sanchez

It is a no brainer. We need to eat to live. Most of us want to actually enjoy what we are eating and not just eat for survival. There is more satisfaction in eating delicious food when it is something you have prepared yourself. If you want to learn how to cook more extensive meals, read on for some tips.