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6 Time-Saving Cooking Tips & Recipes for Busy Mums

In generations gone by, usually the mums stayed at home whilst dads went off to work. This left plenty of time to take care of household tasks whilst preparing lovely home cooked meals each night. Today’s families usually see both parents working outside the home which is why so many households succumb to the fast food plight or order in pizzas. There just doesn’t seem to be enough hours in the day to take care of all the odds and ends which need doing. Here are some time saving tips for the busy working mum which just might make life a bit easier.

1) Breakfast for Dinner

One of the quickest and easiest meals to prepare is breakfast and there is no reason why a good hearty breakfast for dinner wouldn’t be the perfect solution to an already overwhelmed mum. Omelettes only take a few moments to prepare and with some toast and jam they make a perfectly nutritious meal. Veggies are a great addition to any omelette along with the eggs, bacon (or sausage!), and cheese you virtually have all your food groups in just one dish. Whole grain toast provides slow-burning carbs and with a bit of butter and jam, who needs dessert?

Hint: Chop up meats and veggies in the morning or the night before to make cooking even quicker after a long day at work.

2) Preparing Meals in Advance

Many families have taken to preparing meals on a Saturday or Sunday, or a day which they have off from work. Given that many shops and businesses are now open on the weekends, many workers have midweek days free. For the working mum with school age children, this is truly a gift from above. There are a great number of tasty casseroles which can be prepared in advance, frozen and set in the refrigerator the night before to defrost. Simply preheat the oven upon arrival home, place the casserole in the oven and you are free to take a nice, warm bath or help the kids with homework. What a saving grace this is for working mums. Read the rest of this entry »

Also known as couscous, Couscous is a stew that includes a wide range of varieties. Each of them difference in the ingredients used to accompany considered protagonist wheat semolina. This, which many call couscous for the recipe wrong where it is used, is obtained from milling wheat hard and has a grainy appearance. The meal processed with water results in mass which are different types of pasta that we know and consume.

The couscous comes from Maghreb, Mediterranean Sea area covers Morocco, Algeria and Tunisia. Its spread occurred at a rapid pace after the colonization of land by the French, while in some areas of Andalusia and was secured from XIII century. Moreover, for Jews, symbolizes joy and abundance, so is considered a ‘party bowl’.
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Easy, versatile and delicious. The pasta is irresistible at any time of year can be eaten hot, with great sauces or soup, or cold, refreshing salads prepared. No ingredient is resisting this food, simple and inexpensive, which comes from wheat flour. Emblem of the Mediterranean diet and standard of gastronomic delights from Italy, pasta is cooked quickly and easily, but also some minimum standards required to fully enjoy its flavor.

Although its origin is unclear (some believe it was Marco Polo who brought this blessing from the Far East and elsewhere, that the first recipes are found in the Roman Empire), which can not be denied is that the history of the paste is linked to Italy, from where varied and tasty recipes. The basic dough is made with only flour and water, but we can buy in the supermarket egg is added to enrich it.

His biggest contribution food are carbohydrates, a basic nutrient in the diet for their slow absorption energy intake. The low protein source that has (15%) comes from the gluten (wheat protein), but if it takes egg, it increases with animal protein. It just has fat, but it is a fundamental energy source for the body, so it is recommended for athletes, children, and anyone who needs fuel for the body.
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The work schedule often requires us to have to eat at work. Tupper can eat and at the same time, enjoy fine dining recipes, simple and easy to make. Paco Roncero, one of the most prestigious chefs from Spain, proposes three recipes.

Tuna with sesame vinaigrette, soy and ginger:

-200 grams of tuna
-100 grams of sprouts or lettuce salad
-1 tomato
-25 grams pistachios
-Fresh basil

For the vinaigrette:

50 grams of soy sauce
100 grams of sesame oil
10 grams of grated ginger

Development:

Cut the tuna into 8×3 inch rectangles, seasoned and grilled mark on all sides. Chop lettuce after the desired size. Peel tomatoes and remove the seeds and dice. Chop the pistachios. For the vinaigrette, mix the soy sauce and sesame oil. Add the grated ginger. Place all ingredients in sauce pan and when to consume.
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Many of us like to have on board some sauces to accompany meat, Or find recipes for sauces that we can prepare ourselves. If we are to do justice to meat saucesWe must talk about the Chinese brown sauce .

Yes, because this sauce can be eaten with all types of meat, With beef, pork , chicken , shrimp or whatever you want. So , let’s see Chinese brown sauce recipe, You’ll love .

Ingredients:

3 cloves garlic, minced
4 tablespoons soy sauce
3 tablespoons brown sugar
A ½ cup chicken broth
1 tablespoon cornstarch
1 tablespoon oil

Preparation:

In a bowl, mixture the soy sauceWith sugar brown broth chicken and starch corn . Mix carefully to avoid lumps. Reserve.

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Ingredients :

1 kilo of rabbit rib clean
100 ml white wine
10 ml olive oil
10 grams of fresh garlic
10 grams of paprika
5 grams of oregano
5 grams of ginger powder

For the Romesco sauce :

150 grams of hazelnuts
100 grams of peppers choricero
10 grams of garlic
5 grams of white pepper
5 grams of ginger powder
50 ml olive oil

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Ingredients :

2 pork tenderloins
40 grams of butter
4 anchovy fillets in olive oil

For the mayonnaise :

150 ml olive oil
1 egg
1 tablespoon mustard
2 cucumbers
Pepper
Salt

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Ingredients :

800 grams of snails
1 roasted red pepper
1 green pepper, roasted
A roasted eggplant
1 tomato
2 potatoes
2 cloves garlic
Olive oil
Salt

Elaboration:

Clean the shells and leave to soak for hours to come out of his shell . Crumble the peppers and eggplant , peeled and book in advance .

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An easy way to prepare something to accompany the main course meal are these Italian-roasted tomatoes , because they just need an oven , the tomatoes , garlic and a few spices you should have for any pasta sauce you want to prepare. The simple recipes like these are great to get out of trouble, and even are divine.

Ingredients:

* 14 tomatoes ripe.
* 1/4-1/2 cup olive oil.
* 2 cloves garlic, minced.
* Salt and pepper.
* Species that you like, but you can use: oregano, basil, parsley.
* Sugar.

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Ingredients :

800 grams of rabbit shoulder
500 ml white wine
250 ml vinegar
250 grams endive
200 grams of onion
150 grams of carrots
100 grams of tomato
80 grams of garlic cloves
10 grams black pepper
10 grams ginger
5 grams of oregano
3 grams of cumin
1 bay leaf
Olive oil

Elaboration :

For the pickled shoulders are marked rabbit in a pan with a drizzle of olive oil and some ginger . Once marked are passed to a casserole.

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