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Chef Rudo Kandiero
DURING the various stages of life, people require different foods and quantities of nutrients.
Babies need essential nutrients for growth and development, as well as energy-dense, filling foods.
Toddlers need a balanced diet with a high proportion of complex carbohydrates. School-going children should consume a balanced diet based on the eatwell guide. Adolescents require a significant amount of energy from their food, particularly boys, during their growth spurt. Girls need mineral iron to replace that lost during their monthly cycle.
Adults’ needs vary depending on their lifestyle and occupation but should generally be based on the eatwell guide.
Older people often experience loss of appetite and may benefit from taking appetising meals in smaller quantities.
Pregnant women should ensure they have good sources of energy and nutrients. They should also maintain adequate levels of calcium and iron.
This week, in Pink October, the Breast Cancer awareness month, we turn bitterness into something sweet.
Early screening can significantly improve chances of a successful outcome. We also encourage healthy eating as a lifestyle, rather than solely as a remedy.
Here is a vanilla cupcake recipe that serves 12. It requires approximately one hour of preparation time.
Ingredients
115g margarine/butter;
115g caster sugar;
Two eggs;
One teaspoon vanilla essence;
115g self-rising flour;
One tablespoon milk;
Vanilla buttercream
150g unsalted butter/ baking margarine;
One tablespoon vanilla essence;
280g icing sugar;
One tablespoon milk;
Food colouring (pink)
Method
1.Preheat oven to 180 degrees Celsius/350’F/gas mark 4. Put 12 paper cases in a bun tray.
2.In a large bowl, beat butter and caster sugar using an electric mixer or wooden spoon. Beat together until light and fluffy. Gradually beat in the eggs, adding a tablespoon at a time and beat thoroughly after each addition.
- Beat in the vanilla essence. Sieve flour into the bowl and fold into the butter mixture until combined. Add milk and fold gently.
Mixture should have a smooth consistency and drop easily from the spoon if tapped on the side of the bowl.
- Spoon mixture into paper cases taking care not to overfill. Bake in preheated oven for 15 to 20minutes then transfer to a cooling rack. Leave to cool completely.
- Meanwhile, prepare buttercream. Beat butter until soft and pale. Gradually sift in icing sugar. Add milk and beat until fluffy. Use a cocktail stick toad tiny amount of pink food colouring and beat thoroughly. Decorate as desired on cupcakes.
Food safety guidelines
All humans are potential sources of food poisoning bacteria.
Food handlers must maintain exceptionally high standards of personal hygiene.
Staphylococcus aureus, a common bacterium found on the nose, mouth, throat, skin and hair, can be easily transferred to food.
Once there, it can multiply and cause illness. Symptoms include stomach pain and vomiting, flu-like symptoms, diarrhoea and low body temperature.
Rudo Kandiero is a qualified chef with a diploma in food preparation and culinary arts, patisserie and food safety the HACCP WAY. She can be contacted on 0772748509
Online Reporter