Cambuse

The pedestrian walkway of Aghia Sophia in Thessaloniki on Friday 23 November from 16.00 to 21.00 and on Saturday 24 November from 11.00 to 22.00 will “smell” Italy.

In the context of the Thessaloniki Food Festival, co-organized by the Municipality of Thessaloniki and the Greek-Italian Chamber of Thessaloniki, Italian entrepreneurs operating in the city cook for this year’s STREET FOOD ITALIA. In fact, the event will take place on the dates of the “3rd World Week of Italian Cuisine” (19-25 / 11) and is under the auspices of the Italian Embassy in Greece.

According to an announcement by the municipality of Thessaloniki, a street food party with tasty suggestions, plenty of wine, beer and aperol-spritz, genuine Italian pizzas with tomatoes and mozzarella, fresh pasta, risotto, crunchy arancini, stuffed panzerotti, delicious pie piadina with sausages, Italian burger, traditional Italian sausages – porchetta and mortadella, traditional Italian ice cream and espresso coffee. On Saturday night, a concert with a Greek-Italian musical group of traditional Italian songs from Southern Greece’s Great Greece will be held at the event venue and in a mural.

 

According to the circular it is recommended that it be done in the second half of the infant’s life while it is forbidden before four months

Circular to Ensure Healthy Nutrition, especially in the first months of children’s lives in our country, was issued by the General Secretariat for Public Health.

Taking into account scientific studies and with respect to the guidelines and recommendations of the National Commission for Nutrition Policy and the Breastfeeding Committee, as stated in a Communication from the Public Health Adviser, this Circular recommends that all health professionals advise parents and carers about importing solid foods to infants (such as pediatricians, general practitioners, nutritionists, health visitors, etc.) using the “Recommendations for the introduction of solid foods at the first year of life” They are posted on the website of the Ministry of Health.

The main points of the recommendations state:

– Infants should only breastfeed for the first six months of their life to have optimal growth, growth and health.

– The introduction of solid foods is recommended to be carried out in the second half of life, ie by the completion of the six months of life, and must in no case be made before the four months of life.

– There is no need to delay the introduction of basic food groups as well as common allergenic foods.

– There is no specific order of introduction of the food.

– Food consumption with added sugar and salt is recommended to be avoided during the first year of life. Instead, repeated exposure to healthy food choices, such as fresh vegetables and fruits, should be encouraged.

– Fruits should be given in pieces or ground (depending on the age of the infant) and not as juices (fresh or standard), which should be avoided in the first year of life.

– Occasionally use baby food only after the sixth month (eg on trips) and if adequate and quality home-made food can not be safely prepared.

– Breastfed infants are encouraged to continue to breastfeed as required in the second half of life at the same time as adequate intake of solid foods.

– Grounded foods are gradually replaced by finely chopped and then small pieces that the infant can catch with his hands and consume himself. Until the tenth month of life it is recommended that the pulping of the food is stopped.

-Parents-caregivers are encouraged to recognize and respond to the signs of hunger and saturation of the infant, to have permanent eye contact, and positive supportive verbal communication, offering food slowly, patiently and without exercise of verbal or physical pressure.

– Health professionals for the assessment of infant development are invited to use the World Health Organization Charts of Growth, which are included in the new Child Health Booklet.

The first two years of life, as highlighted by the Health Ministry’s Secretary General’s announcement, are a critical period, and through healthy and balanced nutrition, the health and optimal physical and mental development of children can be ensured. Inadequate nutrition in early life increases the risk of acute illness, while inappropriate eating habits from the first few months of life are likely to lead to childhood obesity, which is a major public health problem in the world and in our country.

 

“Hello dear writers! Have any of you read Icelandic literature? “

This question broke in early on a Friday morning. The response was not overwhelming to say it carefully.

What can we do because we in Norway are so bad at reading authors from Iceland?

What can we do because we in Norway are so bad at reading authors from Iceland? A little translated? Well, most major names are in Norwegian, so it seems like a little probable explanation. Does Iceland distant? Exotic? Linked to old sagas and something else? No matter where the explanation is, there is a golden opportunity to look at the literature from the saga island in the west.

Even I have read something, I found out when I thought about it and the question was asked. But, what have I really read? Yes, of course, literary literature.

Icelandic alibians

Arnaldur Indriðason and Yrsa Sigurðardóttir are my alibies for reading something from Iceland, along with the novel Salka Valka of Nobel Prize winner Halldór Kiljan Laxness ; the latter as part of the curriculum at the Library College in a distant past.

Both Arnaldur and Yrsa write well and have exciting chic stories to offer. The fact that the action is added to Iceland adds extra color to the narratives, and the term exotic is really quite adequate, although it is often associated with even distant countries and places.

When I think of Iceland, I often think of sea.

Sea

When I think of Iceland, I often think of sea, and imagine that it was central to the ocean in these stories, but when I start again with some of the books, I notice that this is only partly true. In the book Løgnen by Yrsa Sigurðardóttir , the sea is hardly present at times. The story starts out on a guy where more people are brought together and slowly but surely we realize that there is a connection between them. In other books, the ocean can be almost absent. The grip of pulling threads back to the past, on the other hand, is well-known and widely used in criminal literature and the author uses it with great success in the story Løgnen .

When I talk to others who have also read Icelandic literature, things like “the weird food” and “the American navy base” are things that are drawn and unfolding in these stories. Even I have had a naive (assuming) idea that in Iceland everyone knows. This I intend to convey the narratives from there, making crimes and secrets almost impossible to keep hidden. It’s probably not the reality, either in Iceland or elsewhere.

There is something about both the atmosphere and the Icelandic landscape.

Sympathetic anti-heroes

The books of Arnaldur Indriðason are the ones I have had the most knowledge of. They enter into the tradition of more or less sympathetic anti-heroes, with dysfunctional families and cohabitation. Nevertheless, there is something about both the atmosphere and the Icelandic landscape that creates a different framework around the stories and makes them different. The first book for the author I read was the Ant ; which was the first published in Norwegian (2004). Police investigator Erlendur Sveinsson is of the kind who does not care and continues where colleagues leave the case. Here he has a good spirit in Danish Carl Adler-Olsen’s “Carl Mørk” and the results do not obviously fail. The ant was a book that caught me in quickly and efficiently. In retrospect, I thought that it was both exotic to read something from Iceland, but also the ability to use themes such as genealogy and hereditary diseases as ingredients in a crime mystery, among other things.

Future Library

Unfortunately, by Halldór Kiljan Laxness , I do not remember much. From Salka Valka I am left with a picture of infinity with meals with cod, sea and hard work and a tough life. By the way, there are plenty of good Icelandic contemporary authors, such as the author Sjón ; which has been selected for this year’s author in the Future Library / Future Library project. It’s just a good reading position.

Interested in Icelandic literature? Take part in Nordmark on June 2 to attend the transfer of Sjón’s secret manuscript to the future library and then experience the Icelandic writer at Deichmanske main library in conversation with Rob Young. Also read our interview with Sjón .

 

 

 

 

Home cooking has become a trend curiously when it seems that we have less time to cook. Of course, today we do not cook as it used to be, we now have technological innovations in our kitchen utensils and appliances that make our life a lot easier, like kitchen robots.

But there is something that we do have in common with our grandparents, we are reluctant to innovations and that is why there are still many myths about these devices. If you also thought that a kitchen robot is like a big blender that only serves for spoon recipes, you will be surprised to know all the techniques and chef dishes that you can easily do , without losing your creativity. After trying Kenwood Cooking Chef at home, he has convinced me.

 

A robot to conquer them all: you will use it every day

The first steps that the technology of the home in the kitchen gave were through the primitive blenders, whose objective was already clear: that the consumer could replicate the skills of a professional chef at home . And it’s the same philosophy that robots maintain today, bringing innovation and design to a much more advanced level.

 

One of the great achievements of these devices is that now the technology allows to incorporate an induction system, that is, they also heat to cook in the own bowl of the machine . Some models can also be programmed, that is why they are the great claim for families with little time who want to recover homemade cooking, especially for spoon dishes, creams and purees for children.

But Kenwood’s new Cooking Chef is that and much more; It is a real expert kitchen assistant that you will always use in all your dishes. It is designed to make life easier by cooking any recipe, applying all kinds of techniques to obtain professional chef results. Versatile, intuitive and very simple to use , it is the robot for everything that quickly adapts to your cooking style.

 

For such a robot to be really practical on a day-to-day basis it has to offer a great usability, that does not make it lazy to start it or how to apply it to our dishes. Unlike; It does not matter if you are a novice or you already presume cooking skills at home, Cooking Chef is the perfect punch.

At home we checked it almost instantly as soon as we put it into operation, and we lacked time to try different recipes, both those that are part of our daily menus and more special dishes for special occasions.

Healthy and tasty cuisine

We all know how important it is to eat healthy to lead a healthy life, and that is achieved by recovering home cooking. One of the advantages of kitchen robots is that they allow us to save time and effort for this, but with Cooking Chef it is also very easy to cook healthily and, not least, with flavor.

Healthy is not equal to dull or boring, you just have to master the techniques well and use good ingredients. Thanks to the technology of induction and a great power of 1500W, this robot cooks efficiently in a very short time, controlling the temperature with precision from 20ºC to 180ºC. The heat is distributed evenly throughout the bowl, so there is no risk that some foods will cook more than others.

So we can prepare sautéed and cooked wok style with the minimum of fat, but getting tasty results because the food is really cooked, browned and not “recoil”. The heat and the temperature allow to create the Maillard reaction, a chemical process that occurs when cooking food, releasing all its flavor with the tastiest texture. The dishes are really rich, as if we cooked them in the frying pan of a lifetime.

In addition, this robot also includes a basket for cooking steam in the lightest and healthiest way, without fats and conserving all the nutrients. It is very easy to control the exact point to avoid overcooking , one of the great failures that are usually made with this technique when it is not well mastered.

Perfection is in the details: get professional finishes

Achieving truly delicious dishes is easier if we have prepared the ingredients well before, another step that is child’s play with this robot. Cooking Chef incorporates a food processor with a perfect knife to chop, shred or crumble, and has six discs to grate, cut and laminate with professional precision, in just seconds. No more chopping by hand!

So it is very easy to mount a carpaccio of vegetables or sauté zucchini without fear of irregular pieces, and our plating will look like never before. Not to mention how comfortable it is to not have to walk by shredding a pound of carrots by hand or staining several tables and knives.

If you have never had a food processor you will discover a whole new world with this accessory; you can chop fresh herbs, prepare your own sauces in seconds , achieve a homemade hummus category, make hamburgers or your vegetable version with any vegetable, crush nuts, prepare marinades and marinated …

Together with the other accessories of the robot, such as the K mixer, the flexible blender, the hook to stir or the blender, opens an infinite universe of culinary elaboration , even those that require combining more complex techniques, such as a flan of foie gras , a souffle omelet or an aubergine caviar with which to surprise your friends at the time of the aperitif.

The most precise control of temperature

Do you know why thermometers are never missing in a professional kitchen? In the kitchen, temperature is everything . The difference of a few degrees can mark the success or failure of a recipe, so a good chef always controls in detail the degrees of cooking of a background, or the point of the syrup, or the inside of the meat.

 

Cooking Chef makes it easy to master the temperature to forget about worries. With the predefined programs it is the robot itself that knows which temperature is the best for each step, and we can also regulate the time and grades by hand , simply turning the wheel and marking the exact figures we want to use for cooking.

Thus we have the certainty that the exact, exact temperature is always maintained and that it is distributed evenly throughout the cooking bowl. We can leave the sauce cooking slowly for hours or reducing a broth of meat without fear of heating or cooling too much.

And you do not have to be stirring either; For example, making a mellow risotto, at its exact point, was never so easy . With the automatic program you can introduce the variations you want to the basic recipe, as we did at home preparing a saffron cabbage risotto. The cooking point of the rice is fundamental, and it is Cooking Chef who cooks and removes at the optimum temperature to obtain that creamy texture so irresistible.

Flan de foie con jam

An example of how to combine all the possibilities and accessories of a kitchen robot such as Cooking Chef is a sophisticated recipe like the flan of foie with mango and pineapple marmalade . It sounds like complex elaboration worthy of a luxury restaurant , but with the right tools we can all prepare at home.

 

 

A dish like this consists of several different elaborations , and all require their special technique. With the kitchen robot you can prepare them all: from the caramel that covers the flaneras to the exotic jam that will cover the creamy custard. The important thing here is to obtain a smooth and smooth foie cream, without lumps, to achieve that fine texture on the palate.

Cooking Chef allows you to heat the milk to the right temperature first and then beat it with the foie in the same bowl. And with the included blender we obtain in seconds the perfect texture , an essential step before cooking the custards with the eggs in the oven. The jam, which we can customize to our liking with the fruit that we like the most, adds that sweet counterpoint that creates a delicious contrast in the tasting.

Spoon dishes like before, but renewed

During the week we usually get tired at home and there is not much desire to start cooking. In the day to day they are the homemade plates of all the life those that more desire, although neither likes to eat the same thing every time.

In this sense, another of the great points in favor we have found at home cooking with Cooking Chef is the ease of preparing spoon dishes and other traditional recipes. Dedicating for example on Sunday, we can have the menus of the week ready, letting the robot steer , while we dedicate ourselves to other tasks or just to rest.

 

The bowl of large capacity allows large quantities, something great to distribute in tuppers or to freeze and store. The predefined recipe programs make it easy to cook this type of homemade recipes, but nothing prevents us from giving our personal touch or renewing a dish with a more creative point . For example, we like the stew with carrots and well filled with spices, and pumpkin cream with a spicy curry point.

Bakery and craft bakery

For someone who is passionate about baking and putting their hands in the masses, it was important to put Cooking Chef to the test when making sweets and breads. A great advantage of this Kenwood robot is that it has different accessories that adapt to each preparation , imitating the techniques of professionals.

 

The rods, for example, together with the power of the engine manage to beat all types of masses and mixtures with surprising precision and in a very short time. The cream and the egg whites are assembled at the speed of light, the creams are homogeneous and without lumps, the chocolate melts smoothly and the sponges are spongy without having to stain thousands of bowls and accessories.

And no matter how much you enjoy taming by hand, there is not always time for it and it is a difficult task to do at home for the most novice. The kneading hook of Cooking Chef is able to knead even the most humid and sticky masses , to obtain for example a delicious focaccia as light and fluffy as those of Tuscany itself.

The large size of the bowl is perfect for kneading also much larger and denser breads that need strength to achieve that crunchy crust so appetizing, a task that the robot does without effort due to its power. We can even use the bowl applying temperature to create a homemade fermentation chamber, as in artisanal bakeries.

Desserts worthy of a masterchef

Dessert is always the great challenge of many homemade cookers, and also those who boast of chef skills. The sweet world requires precision and mastery of very specific techniques, which luckily with a food processor are more accessible to everyone.

Now you can encourage yourself to prepare from crispy cookies to a fluffy black chocolate mousse, or just the custard of a lifetime. Merengue, soufflé, coulis, English cream, sabayon, coulant … desserts always require a perfect shake to obtain aerated and fluffy masses, and also dominate the temperature . Melting chocolate or preparing a meringue can end in failure if we get too hot or the mix is ​​too cold.

Macaroon and raspberry cream

With a good kitchen robot you can go beyond the typical yogurt cake adventuring with elaborations of high pastry , like the famous macaron or French macaroon . To prepare them, very few ingredients are needed: the secret lies in technical perfection.

 

Its delicate dough is formed by almond paste and meringue, and both have to be perfect. With the Cooking Chef food processor we can pulverize the almond with icing sugar to quickly achieve a fine texture without lumps, which is essential. And thanks to the fact that the robot includes induction cooking , it is very easy to prepare the Italian merengue directly in the bowl, controlling the exact temperature to cook the syrup with which to mount the egg whites.

Kitchen Robot Kenwood Cooking Chef KCC9060S induction heating

 

In short, with the technical precision and versatility of Kenwood Cooking Chef food processor there will be no recipe that can resist you. And to start off with your most creative side, in Kenwood’s Cooking Academy space , a wide variety of recipes signed by professional chefs and online videos awaits you to make the most of your Cooking Chef. You can also participate in the free classroom courses offered by Cooking Academy throughout Spain, with different themes to venture into discovering new dishes and techniques.

 

No dishonor to work in the collective catering. The requirements of a central kitchen are the same as those of a restaurant: the quality of the meals served and the satisfaction of the guests. On the other hand, in terms of production and workforce, the differences are significant! From cooks to logistics managers to dieticians, Patrice Jenta, director of the Sodexo central kitchen in Marseille, manages a hundred people. “We prepare nearly 30,000 meals every day for elementary schools under a public service delegation contract with the City ,” he explains. A figure much higher than the average of the central kitchens which is rather from 4,000 to 6,000 meals a day. “

 

An outstanding manager

Management and team management are the leitmotifs of the director of a central kitchen. “You have to be able to take a step back from everyday life to anticipate activity,” says Patrice Jenta. I intervene, upstream, during the definition of the main strategic orientations, and downstream, during the final validation, although of course I can also accompany the teams in their work. ” Administrative and financial management, recruitment, involvement in the development of menus …” In the same day, I manage a lot of different tasks: I go from one folder to another, from my office to the kitchen, without count the trips outside. “

Important issues

The director of a central kitchen can work in the public service, serving local authorities, or in the private sector, with a provider (which provides schools or hospitals) or directly with a private operator (who cooks for several corporate restaurants, for example). The principle is the same everywhere: the production is cooled before being delivered to the different sites where the meals will be warmed and proportioned. The challenge is to produce in large quantities but with the same quality and cost requirements. “In the private sector, you will also find a dimension of business relationship that you do not have in the public,” says Patrice Jenta, whose duties include prospecting new customers.

Sensitivity to products is paramount, the nutritional balance being also one of the main challenges of the function, especially in the development of menus for schools (educational mission, taking into account allergies …) and hospitals ( specific schemes).

It is better not to fear responsibilities and initiatives. “We must also know how to show strength and support teams in case of problems,” says Patrice Jenta. In fact, the director must ensure that the highest standards of hygiene and food safety are respected, the slightest error that can have serious consequences for public health.

Salary

According to his experience, the seniority in the company and the size of the central kitchen, a director earns about 3,000 to 4,500 euros gross per month. In the public service, the remuneration will depend on the salary scale in force according to the statute.

 

Training

The central kitchen manager position is generally accessible to experienced +2 bachelors.

– Private sector: after training in the hotel and restaurant industry, internal evolution can lead to this function, usually after management training. For graduates in management or commerce, experience in the restaurant sector is required.

– Public service: you must pass the competition to access the position of “Director of the collective catering”, also called: “responsible for the collective catering”, “director of collective catering management” or “manager of the collective catering “.

 

Evolution

The small central kitchen manager can evolve into more and more important kitchens. Subsequently, he will take on more general management and higher responsibilities: purchasing director, sales manager, marketing director, regional director …

If you are one of those who are waiting for Black Friday to start with Christmas gifts, now you can also advance to the party of discounts with the juicy selection of offers that El Corte Inglés brings you . Why not take advantage of the Super Techno prizes to renovate your kitchen? Get the oven of your dreams, retire your kitchen plate or change that old bell once and get the best technology at an unbeatable price.

Investing in quality appliances is always a safe bet, even more when we talk about the kitchen. A good equipment of advanced design and with the best features can radically change your day to day, elevating your skills as a chef to another level. Do not think twice and discover all the offers that the new catalog brings you until next November 14th.

 

Ovens

Nowadays there is no kitchen enthusiast who can pass without a good oven at home. Even if you are a newbie in the kitchen, a good oven will solve many headaches, making delicious dishes, more healthy and suitable for all occasions. You only need a multifunction model that allows you to prepare all kinds of recipes easily, salty or sweet.

The new ovens have become a chef’s assistant , they control the temperature with great precision and allow to obtain professional results. Roasts of meat, steamed vegetables, grilled fish, breads and pizzas, biscuits and cookies, potatoes, empanadas … you will dare with everything! Bet also for the pyrolytic technology to always have the oven perfectly clean without effort.

Multifunction oven Bosch HBG673BS1F

This advanced Bosch oven has 10 different cooking functions that can be adapted to any dish with precision, including special pizza, defrosting, grill in different positions and an eco mode to save heat and energy.

In addition, it includes an automatic program of 10 pre-programmed gourmet recipes so you do not have to worry about anything when you have less time to cook. Includes self-cleaning pyrolytic and the heating system 4D Professional guarantees you always perfect results.

 

 

 

 

 

 

 

 

Multifunctional furnace AEG BPS331120M pyrolytic

With this oven you will have no doubt at the time of cooking, since the appliance itself includes a temperature suggestion mode and guarantees absolute control by automatically regulating the degrees with precision. The 10 cooking modes are adapted to any dish, and with the advanced technology of the fan the heat reaches all parts equally, offering a uniform baking always.

You can cook several dishes at the same time at different levels with the guarantee that the heat is distributed evenly , saving time and energy. This model includes pyrolytic cleaning in two cycles and a reminder so that you always have it at maximum performance.

 

 

 

 

 

 

Multifunction oven Teka HSB 635 P

If you are really meticulous in cleaning, you will love the DualClean System of this Teka oven, which in addition to pyrolysis includes a washing mode with the force of steam . The new ovens of the brand are much more efficient, they heat faster and faster in less time and with less expense, with the consequent savings and respite for the environment.

This model of 70 liters capacity allows you to prepare large roasts or several dishes at once, with eight operating modes and comfortable telescopic guides so that it is very easy to handle. If you take advantage of the special discount you can get it for only 399.50 euros , 22% less than its original price.

 

 

 

 

 

 

 

Cooking plates

When it comes to renewing the kitchen plate, the same question always arises: gas, glass-ceramic or induction ? All have their advantages and disadvantages, although induction technology is becoming more and more prevalent in every home.

Its price is higher than the glass ceramic but has many more advantages. In addition to being very comfortable to clean, the induction heats directly the kitchen utensils through an electromagnetic field, so it is much faster, powerful and safe . You will save time and energy, without burns or risk of dirt burning.

The most leading brands offer models that adapt to all occasions, with cooking zones of different sizes , a great set of temperatures and special powers and functions, such as programming or safety locking.

Induction hob Bosch PXJ651FC1E

The DirectSelect control system makes it very easy to handle this plate to your liking: with just a touch you can control the power, time or cooking zones, which also have great flexibility. You have the giant area of ​​28 cm and a Flex zone where you can place any container, of any shape and size. Program the times or take advantage of the Sprint function to cook much faster.

Induction plate AEG IKB63301FB

The German house AEG presents with this plate a classic design of three cooking zones, but also includes a double diameter in the larger area to offer greater versatility. With the Booster function the maximum temperature is reached in the minimum time and with the digital timer and the minute timer you will always have the food ready in the exact time.

With a juicy cumulative discount of 35%, you can release this advanced induction plate in your kitchen now for only 398.65 euros .

 

Teka IZ 6315 induction plate

This Teka induction hob also has three individual cooking zones, with a double diameter to make the most of the space. It has practical features such as the Power mode of rapid heating , the detection of containers or the Stop & Go, to keep the power of the cooking to the minimum conserving the heat if you have to be absent from the kitchen.

It is very easy to operate with the Touch Control Multislider design of the touch control panel, and allows you to program the cooking with up to 99 minutes of time.

 

Extractor hoods

The extractor hood is often forgotten when we reform the kitchen, but its function is essential. It is responsible for extracting and filtering fumes, fats and oils in suspension, odors and other emissions derived from the kitchen, such as carbon monoxide.

Sometimes it costs to use it for the noise nuisance, but the new models offer much quieter and more efficient technologies that will also extend the good condition of the other appliances when filtering the steam and humidity. You can take this opportunity to give another look to the kitchen by changing your old model for a much more modern and decorative design.

Decorative hood Bosch DWB097A50

With three LED lamps and a special soundproofing system , this Bosch hood offers four speeds and an EcoSilence engine to reduce annoying noises to the maximum. The aluminum filters are multi-layered and washable in the dishwasher, and have an intensive speed with automatic retraction.

 

 

 

 

 

 

 

 

Decorative bell AEG DBB5660HM

 

The bet of AEG in decorative bells has a system of connection Hob2Hood that allows to connect with the compatible plates, to activate and regulate of form automatically according to the concrete needs of cooking. It also offers SilentTech mode, reducing noise, and a breeze mode to cool the kitchen and leave the air free of vapors and odors.

 

Decorative hood Teka DSH 685

The motor of this plate is of double turbine and has an EcoPower mode to offer a greater capacity of extraction with less emissions and reducing the level of noise . It has four speeds, including the option intensitva, and a programmer with backlit control controls.

 If you were thinking of renewing one of the main appliances of your kitchen, take advantage of the moment ahead of Black Friday with these appetizing offers. Remember that you can enjoy these special discounts from El Corte Inglés only until next November 14th.