Wizard Recipes

Oceans, seas, rivers offer us a great deal of fish, clams, lobsters etc, which can be very important in our diet because of their incredible taste and nutritional values, right? Well… it’s time to know more about these creatures of the sea, not only some recipes for cooking them.

Fish can be the first thing which comes to your mind when we combine water with cooking…  So let’s find out more! A fish is represented by any vertebrate animal which lives in the sea.

It is cold blooded (ectothermic), covered with scales and fins. They can be found in the sea, or fresh water, with lots and lots of species depending on the type of water they live in.

Usually the color of the fish meat is white or light pink (attribute that makes them part of the so called ‘healthy meat’ category). The muscular fiber is very fine, the muscular tissue being rich in water and poor in fat, especially for the fish living in fresh water.

Fish meat doesn’t contain carbon hidrates, which makes it very indicated for people that wish to lose weight. Also, due to its calcium, potasium, phosphorus and iron content, fish meat is indicated in the alimentation of children and sportsmen.

Here are the nutritional values for some fish species, for 100 g of product:

So enjoy your fish meal, because it can only offer you a fine taste accompanied by a big portion of healthy!

Any of several species of plant grown for its acrid seeds and leaves, which are called mustard greens. The mustard plant belongs to the same family as broccoli, Brussels sprouts, collards, kale and kohlrabi.

Down through the centuries it has been used for culinary as well as medicinal purposes; the most notable example of the latter is mustard’s purported efficacy as a curative for the common cold.

The name is said to come from a Roman mixture of crushed mustard seed and MUST (unfermented grape juice), which was called mustum ardens (”burning wine”). Likewise, the French word moutarde (”mustard”) comes from a contraction of their moust (”must”) and a form of ardent (”hot” or “fiery”).

There are two major types of mustard seed - white (or yellow ) and brown (or Asian ). A third species, the black mustard seed, has been replaced for most purposes by the brown species because the latter can be grown and harvested more economically. White mustard seeds are much larger than the brown variety but a lot less pungent. They’re the main ingredient in American-style mustards.

White and brown seeds are blended to make English Mustard. Brown mustard seeds are used for pickling and as a seasoning, and are the main ingredient in European and Chinese mustards. Mustard seeds are sold whole, ground into powder or processed further into prepared mustard.

Powdered mustard is simply finely ground mustard seed. Mustard seeds can be stored for up to a year in a dry, dark place and powdered mustard for about 6 months. Whole seeds are used for pickling, flavoring cooked meats and vegetables and as a source for freshly ground mustard.

Powdered mustards and freshly ground seeds are used in sauces, as a seasoning in main dishes and as an ingredient in salad dressings