Category Archives: Culinary

Cherry Ripe Chocolate Bar

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Cherry Ripe Chocolate Bar

“The Big Cherry Taste” – the slogan of Cherry Ripe.

  • Cherry Ripe is a rectangular chocolate bar that is an original Australian product.
  • Cherry Ripe bars are manufactured by Cadbury Australia and New Zealand.
  • Cherry Ripe bars consists of a coconut and cherry filling mix that is covered with a unique dark chocolate blend called ‘Old Gold’.
  • Cherry Ripes were invented in 1924 by MacRobertson’s Steam Confectionery Works, that was founded by Sir Macpherson Robertson.
  • Cherry Ripes are the oldest chocolate bars to be manufactured in Australia.

Cherry Ripe, Packet, Bar, Mini, Cadbury, Chocolate, Inside, Dark chocolate, Ten Random Facts, Delicious, Australia

  • According to a survey conducted by Roy Morgan Research, Cherry Ripe was Australia’s most popular chocolate bar in 2012 to 2013, with 10% of the population consuming one in a typical four week period.
  • The original MacRobertson’s Cherry Ripe logo was used on the wrapper until 2002, when it was redesigned.
  • Cherry Ripes comes in sizes of 18 grams (0.6 ounces), 52 grams (1.8 ounces), 80 grams (2.8 ounces) and 216 grams (7.6 ounces).
  • Cherry Ripe bars have a flavour of sweetness and a soft texture, and can be used as a dessert ingredient, to make mud cake, cheesecake or brownies.
  • A homemade slice of the same name, that mimics the flavour and texture of Cherry Ripe bars is popular and can be made using readily available ingredients.

 

Bibliography:
Cadbury Cherry Ripe, 2010, Candyblog, http://www.candyblog.net/blog/item/cadbury_cherry_ripe
Cherry Ripe, 2014, Cadbury, https://www.cadbury.com.au/Products/Chocolate-Bars/Cherry-Ripe-Bar.aspx
Cherry Ripe, 2014, Real Australian Travel, http://www.realaustraliatravel.com/cherry-ripe.html
Cherry Ripe (Chocolate Bar), 2014, Wikipedia, http://en.wikipedia.org/wiki/Cherry_Ripe_(chocolate_bar)

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Baked Beans

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Baked Beans

Do you delight in baked beans?

  • Baked beans are a culinary dish that includes both stewed, or less commonly baked, beans and a sauce.
  • Baked beans are most commonly made of white navy or haricot beans, that are one of the many varieties of Phaseolus vulgaris, which includes common beans, and others.
  • Baked beans are a popular quick-preparation meal, and for this reason, are often eaten at camps or rural areas.
  • Baked beans are commonly eaten for breakfast, along with other meals, and are popular with toast, chips, pork or waffles, among others.
  • Baked beans were canned and sold as early as 1861 in the United States, and they often contained pork and molasses, and of all convenience foods to become popular in the Western world, beans were among the first.

Baked Beans, Red, White, Sauce,Container, Ten Random Facts, Food, Convenience,

  • Baked beans have a savoury-sweet taste, and are typically coloured red, orange or brown, and they are typically sweetened by sugar, molasses or maple syrup, and the sweetener varies by country.
  • Traditionally, baked bean products have been high in salt and sugar, although some producers have lowered the quantities to make a healthier product.
  • Baked beans are very high in fibre, and are high in phosphorus, magnesium, zinc, thiamine, copper and protein, and they contain significant quantites of other vitamins and minerals.
  • Baked beans are sometimes homemade, although they are commonly sold commercially in a can, and a notable manufacturer is Heinz.
  • Baked beans originated as a mixture of British and, particularly, American bean dishes, with the notable Boston variety.
Bibliography: Baked Beans, 2014, Wikipedia, http://en.wikipedia.org/wiki/Baked_beans
O Thring, 2011, Consider Baked Beans, http://www.theguardian.com/lifeandstyle/wordofmouth/2011/feb/22/consider-baked-beans

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Olive

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Olive

“Whoever loves pleasure will become poor; whoever loves wine and olive oil will never be rich.” Proverbs 21:17 (NIV Bible)

  • Olives are fruit found on the tree Olea europaea and are from the family Oleaceae, a family of flowering plants, and they range from 1 to 2.5 centimetres (0.4 to 1 inches) in length.
  • Olives are native to Asia, Africa and the Mediterranean and were first cultivated significantly in the Middle East, and later the Mediterranean.
  • The word ‘olive’ originates from the Latin word ‘ŏlīva’, which is derived from the Greek ‘elaía’ and ‘elaíon’, and the fruit is a renowned symbol of wisdom, victory, fertility, peace, power and purity.
  • The colder months of autumn and winter, is the time that olives are typically harvested, and they are eaten at their various stages of ripening, and start as a green colour, and then turn brown, purple then black, although, sometimes black coloured olives are produced by chemicals.
  • Olives, when fresh, are notably bitter, and the bitterness is generally removed via various curing or fermentation processes.

Olives, Black, Green, Stuffed, Sliced, Variety, Some, Few. Ten Random Facts

  • Spain was the main olive producer in the world in 2011, growing 7,094,000 tonnes (7,820,000 tons) of the world production of 18,003,000 tonnes (19,845,000 tons), and only 5% of the world’s production is grown outside of the Mediterranean region.
  • Olives can be eaten uncooked or cooked usually in savoury dishes and often in Italian cuisine, notably with cheese, breads, pizza, pasta, fish and meat.
  • Olives are usually very high in sodium, due to the curing process, and are a good source of vitamin E.
  • Commercially, 0lives can be obtained in their natural state, pickled, spiced, stuffed, or pitted, and are often stuffed with pimento (sweet peppers).
  • Of all olives harvested, a massive 90% are used to make oil, and the oil is used extensively in cooking.
Bibliography:
Olive, 2014, Wikipedia, http://en.wikipedia.org/wiki/Olive
Olives: The Noble Fruit’s Place in History and at the Table, 2014, Dellalo, http://www.delallo.com/articles/olives-noble-fruits-place-history-and-table

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Sun-dried Tomato

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Sun-dried Tomato

The most natural dried tomatoes are sun-dried tomatoes.

  • Sun-dried tomatoes are tomatoes that lack significant water content due to being dried via the sun, and it is the preferred method of drying tomatoes.
  • ‘Sun-dried tomatoes’ are also known as ‘sun dried tomatoes’ and ‘sundried tomatoes’, and the practice of drying tomatoes in the sun was originally done on roof riles and most likely originated in Italy, in Europe, for the purpose of preserving the tomatoes for use during winter.
  • Sun-dried tomatoes, prior to drying, are often salted, or gassed with sulphur dioxide, which improves the colour of the tomatoes and acts as a preservative.
  • Tomatoes usually need exposure to the sun for 4 to 10 days to become sun-dried tomatoes, and they will only weigh approximately 10% of their original weight.
  • Sun-dried tomatoes range in texture, colour, and size, along with the tomato variety used, and red plum tomatoes, like Roma tomatoes, are the most common tomato variety used.

Tomatos, Sundried, Sun-dried, Red, Ten Random Facts, Juice, Plate, Three, few, Ten Random Facts

  • Sun-dried tomatoes usually have a deeper and richer flavour than fresh tomatoes, and often contain extra flavouring, additives or preservatives.
  • The top producer of sun-dried tomatoes is said to be Europe’s Turkey, producing 40% of the world’s production.
  • Sun-dried tomatoes can be used in, but not limited to, main dishes, baking, salads, and sauces.
  • Sun-dried tomatoes can be bought raw, as a paste, or bottled in oil with herbs and are commonly available in jars in supermarkets.
  • Sun-dried tomatoes are very high in potassium, sodium, and manganese and are high in vitamin C, niacin, vitamin K, iron, copper, and fibre, and they have significant quantities of other vitamins and minerals.
Bibliography:
Sun-dried Tomato, 2014, Wikipedia, http://en.wikipedia.org/wiki/Sun-dried_tomato
Sundried Tomatoes, 2004, Bedemco Inc., http://www.bedemco.com/vegetables/sun_tom.htm

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Lime

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Lime

These facts are as flavoursome as limes.

  • Limes are a group of green coloured fruit from the family of Rutaceae, the family of citrus and rue, and they belong to the Citrus genus.
  • There are a number of species of limes, including ‘Key’, ‘kaffir’, ‘desert’, ‘sweet’ and ‘Persian’, and they have various scientific names, while the Persian species are seedless and are the most commonly available.
  • Limes are roughly spherical in shape, and their diameter ranges from 3 to 6 centimetres (1.2 to 2.4 inches).
  • Limes are often sour or bitter in flavour, although some varieties are sweet, and while they are similar to lemons, they are generally more acidic.
  • Most species of limes are believed to be native to Asia, and they were first grown extensively for financial purposes in the ancient civilisation Babylonia, once situated where modern Iran is located.

Lime, Green, Cut, Two, Whole, Sour, Fruit, Citrus, Ten Random Facts, Grown, Australia

  • Due to the pleasant aroma of limes, the fruit’s zest or juice is commonly used in mixtures for its smell, and the juice is commonly used to flavour beverages or condiments, while the zest provides flavour to other dishes.
  • In the 1800s, limes, along with lemons, were used to avoid scurvy by sailors from Britain.
  • In 2007, India was the top lime producer, with 16%, or approximately 2 million tonnes (2,271,000 tons) of the world production of a little over 13 million tonnes (14,365,000 tons).
  • If ultraviolet light is directed at the skin of a person that has touched lime juice, the area of skin can become blistered, swollen or darker in colour.
  • Limes are high in vitamin C, although not as high as lemons, and they have small quantities of many other vitamins and minerals.
Bibliography:
Lemon/Limes, 2014, The World’s Healthiest Foods, http://www.whfoods.com/genpage.php?tname=foodspice&dbid=27
Lime (Fruit), 2014, Wikipedia, http://en.wikipedia.org/wiki/Lime_(fruit)

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Jelly

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Jelly

Wobble, wobble goes the jelly.

  • Jelly is a sweet food item made primarily of gelatine, a flavour and a sweetener.
  • ‘Jelly’ is also known as ‘jello’, ‘gelatine’ and ‘gelatine dessert’.
  • Jelly was originally made by using the gelatine from an animal, most commonly a young cow’s foot, and mixing the extract with sugar and fruit juice.
  • Jelly is often used for dessert, typically moulded into shapes, or used in cakes or put into cups.
  • Home-made jelly is most commonly made by dissolving gelatine, sweetener and fruit juice into a hot liquid, such as water, and allowing the mixture to cool and set.

Jelly, Yellow, Lemon, Australian, Aeroplane Jelly, Bowl, Jello, Gelatine dessert

  • Jelly is often commercially sold as ‘instant’ crystals or powder in packets, as shots or as solid cubes.
  • Gelatine, which is mainly protein and a significant ingredient in jelly, can be replaced with similar gel making carbohydrates that come from plants.
  • Some fruits when unprocessed, such as pineapple, figs, papaya and kiwifruit, contain enzymes that break up gelatine, so including these fruits does not allow jelly to set.
  • Jelly is high in sugar and contains a high portion of phosphorus and sodium.
  • Jelly, when set, has a spongy texture and is often described as ‘wobbly’, and it comes in many different colours, coloured by food colouring, additives and/or fruit juice.

 

Bibliography:
Gelatin Dessert, 2014, Wikipedia, http://en.wikipedia.org/wiki/Gelatin_dessert
History of Jelly, 2012, Hong Kong Tatler, http://hk.dining.asiatatler.com/features/a-history-of-jelly

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