Summer Appetizers

Appetizers are an essential course for any party or gathering and you just cannot do without them. When it comes to hosting a party in summer, you need appetizers that are not too heavy on the palate and which are cool and refreshing. As summers are the time when you get the most variety of delectable fresh vegetables and fruits, you can create many appetizer recipes that uses these fresh produce. When you are hosting a cocktail party or a dinner party, you do not want to slave over the hot stove all day, preparing dishes. So the best appetizers are those that can be prepared well in advance and only needs to be grilled or heated before serving them.Quick Appetizers for Summer
Appetizers that are served in summer should ideally be cold or chilled. This cools down the body temperature and is great for those sultry evenings when you don’t feel like eating anything too spicy or hot. One of the best ideas for summer appetizers is to serve chilled soups or gazpacho in small shot glasses. You can also serve ceviche which is a kind of marinated raw seafood or meat dish. Your guests will find this simple fare very refreshing and appetizing. Simple GazpachoIngredients
2 cups cherry tomatoes
1 cup tomato juice
1 medium cucumber, peeled and chopped
1 small red pepper, chopped
1 medium red onion, chopped fine
2 cloves garlic, minced
Juice of 1 lime
2 teaspoons balsamic vinegar
¼ cup extra virgin olive oil
1 small jalapeño, chopped
1 teaspoon salt
½ teaspoon freshly ground pepper
Sprigs of basil leaves
½ teaspoon ground cumin
1 teaspoon Worcestershire sauce
Method
Boil some water in a saucepan and pour it over the cherry tomatoes placed in a bowl. Allow the tomatoes to remain in the water for 5 minutes and then peel off the skins. Now puree the tomatoes in a food processor and add the tomato juice into it. Remove the pureed cherry tomatoes into a bowl and set it aside.
In the food processor, add the chopped cucumber, bell pepper, jalapeño, red onion, minced garlic, extra virgin olive oil, balsamic vinegar, lime juice, ground cumin, salt, Worcestershire sauce and pepper. Process this until you get a thick pulpy mixture. Transfer this mixture into the bowl containing the tomato puree and mix everything until well combined. Chill the gazpacho for at least two hours and pour it into small shot glasses drizzled with a few drops of balsamic vinegar and garnished with a sprig of basil leaf. This is a good cold appetizer for summer which can be served with summer cocktails and your guests are sure to enjoy it.Green Mango SaladIngredients
2 large green mangos, peeled and finely julienned
½ red onion, finely julienned
½ cup roasted, salted peanuts
1 bunch cilantro, chopped
½ teaspoon red chili flakes
1 garlic clove, minced
2 teaspoons rice wine vinegar
2 tablespoons fish sauce
¼ cup lime juice
2 tablespoons brown sugar
Method
In a small bowl, combine the rice wine vinegar, fish sauce, lime juice, brown sugar and red chili flakes. Whisk them together until all the sugar has dissolved and you have a thin dressing.
Next add the julienned green mango to a bowl along with the minced garlic, roasted peanuts and red onion. Add the chopped cilantro and mix well. Drizzle the mango salad with the dressing and serve cold.CevicheIngredients
250 g piece of skinless plaice fillet
250 g piece of skinless salmon fillet
Juice of 3 limes
1 red onion, finely sliced
1 green chili, chopped
1 red chili, chopped
¼ cup coriander leaves
Method
Slice the salmon and plaice into thin strips with a sharp knife and place them in a single layer over a large platter. Mix together the lime juice, sliced red onion and chillies. Pour this mixture over the fish, making sure that you cover the fish with it. Cover the platter with a cling film and allow it to marinate for an hour in the fridge. Serve this simple seafood appetizer recipe with chopped coriander leaves.
Another great way to serve healthy appetizers to your friends and family is to make a selection of tasty dips that can be served with a variety of breads, tortilla chips and crackers as well as crunchy vegetables. Dips too can be prepared well in advance and you can also experiment with different food combinations. Here are a few dips that you can use for your next party.Grilled Eggplant with Tomato and Onion SalsaIngredients
1 cup cherry tomatoes, quartered lengthwise
1 large eggplant
½ cup chopped onion
1 garlic clove, minced
3 tablespoons red wine vinegar
1 tablespoon drained capers, rinsed
1 tablespoon extra-virgin olive oil
2 celery stalks, finely diced
2 tablespoons coarsely chopped fresh oregano
5 large green olives, pitted, thinly sliced
½ teaspoon chili flakes
Salt and pepper to taste
Method
Peel the eggplant and cut it crosswise into 1 inch thick slices. Lightly brush the eggplant slices with olive oil and sprinkle with salt and pepper. Leave the eggplant aside and preheat the grill.
In a bowl, mix together the quartered cherry tomatoes, chopped onions, capers, celery, oregano, sliced olives and minced garlic. Add the olive oil, red wine vinegar and red chili flakes. Season with salt and pepper and set it aside. Grill the eggplant slices for around 7-8 minutes on both sides.
Arrange the eggplant slices on a platter and spoon some of the onion and tomato salsa over it. Serve hot.Lemony Garlic PrawnsIngredients
750 g prawns
4 cloves garlic, peeled
½ teaspoon red chili flakes
4 tablespoons plain unsalted butter
¼ cup fresh parsley
Juice of 1 lemon
1 teaspoon salt
Method
Clean and devein the prawns and pat them dry with a kitchen towel. Preheat oven to 375 degrees. Arrange the prawns in a single layer on a baking sheet.
In a food processor, process the butter, parsley, garlic, lemon juice, salt and red pepper. Add this mixture over the prawns and cook until the prawns are done. Serve hot with freshly baked bread.Crab DipIngredients
1 can crab meat
1 ½ cups cream cheese
2 tablespoons mayonnaise
2 tablespoons chives, chopped
1 tablespoon horseradish sauce
2 tablespoons lemon juice
¼ teaspoon chili sauce
Method
Mix the sour cream along with the crab meat, chopped chives, mayonnaise, horseradish sauce, chili sauce and lemon juice. Check seasonings and add more salt if required. Chill the crab dip for at least an hour before serving with crackers.
You can also serve dips made with a variety of oven roasted vegetables like tomatoes and bell pepper as well as different types of chips. Other great cocktail party food are tomato bruschetta, deviled eggs, mini crab cakes, spring rolls and tuna tartar. Also serve cool summer drinks to go with these delicious appetizers. Whatever summer appetizers you serve, make sure that they are presented in the most attractive way.

Summer Appetizers

Healthy Appetizer Recipes

Got a party coming up? Nervous about impressing a new crowd with your cooking abilities? Worried about what kind of appetizers to make for your guests? Put all those worries aside and adjust that apron, because these healthy appetizer recipes will have your audience wanting more. When putting together appetizers for guests, friends or family, you want to go all the way, without having to slog it out in the kitchen. What you need is simple eats that will leave a smile on your guests’ faces, without them grimacing at something you didn’t think through enough.
When I am busy myself in the kitchen, the first thing I know that is extremely important when it comes to cooking is, flavor, flavor and flavor. Texture too is an important element in cooking, because how taste and texture combine with what you see, reins in all your senses and leaves you pleased. Use flavorful ingredients that never fail to do their jobs, like garlic, cilantro, chives, lemon juice / zest, ginger, onions, and so on. Always use good oil, like olive oil or those infused with flavors like sesame or garlic. For heart healthy appetizers using olive oil would be quite the apt choice, as well as lean cuts of meat, and lots of veggies.Easy Healthy Appetizer Recipes
So before you get down to making your appetizers, make sure you have all the necessary ingredients on hand, prior to when you are throwing your little get-together.→ Halloumi Cheese and Ham Sandwich with Garlic SauceWhat You’ll Need500g of halloumi cheese (more if not enough)
20 ham slices
6 cloves of garlic
1 cup of cilantro
2 large lemons
1 cup of cream (non fat)
4 tablespoons of olive oil (sesame flavored)
10 slices of brown bread (lightly toasted)
Salt to taste
½ a cup of dried chives
10 toothpicks (sturdy)

Method of Preparation↓
Take a shallow non-stick pan, and on a medium flame, let the pan heat up considerably before adding anything into it. Drop into this, your four tablespoons of sesame flavored olive oil, and carefully place your sliced halloumi cheese into the pan. If you’re going to make 10 sandwiches for instance, one thick slice of halloumi per sandwich will do just fine. Don’t overcrowd your pan, and make sure that each halloumi slice has enough room to sizzle away. Keep an eye on the pan until the halloumi starts to brown ever so slightly. Flip it over once you spot the coloring and let the second side lightly fry as well. Place your finished halloumi cheese slices on kitchen paper towels, and then lightly toss in the same pan, your ham slices. Wait for them to turn a deeper color, and flip them over once they start to crisp at the edges. Place these too on the kitchen paper towel, and place another one atop your cheese and ham, to soak up any excess oil.
For the garlic sauce, plop into the blender the 6 cloves of garlic, the one cup of cream, juice from the two lemons, a teaspoon of salt, the 1 cup of cilantro, and just a tablespoon of sesame olive oil. Blend this together until the contents take on a pasty look. Empty this out into a bowl and keep it to one side. Then take your toasted brown bread slices and lay them down on a tray face up. Apply a slather of garlic sauce to the bread, then place a ham slice, followed by the halloumi cheese, with another slather of the sauce. Then add another slice of ham above this, and then garnish the top with dried chives. Take a toothpick and sink this into the middle of each bread slice, so that all your ingredients are well centered. You could always pierce the top of each toothpick with two olives, for decoration and added flavor purposes.→ Crunchy Fish Fillets with a Spicy Tomato DipWhat You’ll Need10 fillets of black pomfret
5 large red tomatoes
6 cloves of garlic
1 medium-sized piece of ginger
3 jalapeños (with seeds)
1 tablespoon of chili flakes
1 and a ½ cup of all-purpose flavor
1 can of beer (for better crunch)
Wok filled with at least two inches high of olive/vegetable oil
Salt to taste
2 teaspoon of pepper powder
½ a cup of basil leaves (fresh)

Method of Preparation↓
First begin with the sauce, so that your fish is nice and crunchy when made last before being served. Peel the tomatoes, using only the pulp and not the skin. Then dunk this into a blender, coupled with the jalapeños, chili flakes, ginger, basil, half a teaspoon of salt and garlic. Blitz the contents into a frenzy, and wait for the tomato mix to turn nice and smooth. Pour this out into a bowl, and garnish with a sprig of mint (optional).
Coat each fillet with a pinch of salt, and then dust each one (both sides) with pepper. Keep this to one side, and then combine together the flour and beer using a beater to make sure that it mixes together well without clumping. Gently dip each fillet into it, before plopping it into the hot oil. Drop in only three fillets at a time, and add in more oil if the depth isn’t enough for it to deep fry. Gently turn over the fillet so that it cooks evenly. Three fillets at a time in the wok should fry away for about 4 minutes, before you lay them out on a kitchen paper towel. Place these strategically around a nice large plate centered with the dipping sauce. You’ll find that the beer gives the fillet an all-round crunch without leaving room open for a soggy finish.→ Cheesy Fondue with Bread SticksWhat You’ll Need1 cup of Parmesan cheese
1 cup of blue cheese
1 cup of heavy cream
6 cloves of garlic (crushed)
Two teaspoons of Italian seasoning
1 teaspoon of cracked pepper
2 teaspoons of chili flakes
1 tablespoon of non fat butter (unsalted)
1 cup of white wine (any brand on hand)
Lemon juice (1 large lemon, or 3 small ones)
1 packet (or more) of bread sticks

Method of Preparation↓
Grate the Parmesan cheese into a bowl, and dunk into this the softened blue cheese. Using a non stick pan, first put into this, your butter and heavy cream, mixing this about until slightly hot (keep on low flame at all times). Then include your cheese mix into it, gently stirring it continuously before adding into this the crushed garlic, pepper, wine and chili flakes. Once it turns thick and creamy, pour this into a fondue pot so that it stays nice and warm when eaten. Lastly, squirt into this your lemon juice before giving it one final stir. Serve with bread sticks and enjoy.
These appetizer ideas will set anyone’s taste buds aflame being rich in flavor and texture. Experiment with other meat options like squid or shrimp, or even turkey and chicken. You can always use your own add-ons to make it interesting like fruit bits or varied spices and herbs. Hearty eating!

Healthy Appetizer Recipes

Irish Appetizer Recipes

D’anam chun De! but there it is
The dawn on the hills of Ireland !
God’s angels lifting the night’s black veil
From the fair, sweet face of my sireland !
O, Ireland! isn’t grand you look
Like a bride in her rich adornin !
With all the pent-up love of my heart
I bid you the top of the morning !
John Locke, The Exiles Return
The Emerald Isle, the land of green hills and cliffs, the birth-place of romantic poets and soulful writers, the hometown of Liam Neeson, Colin Farrell and Pierce Brosnan.. one visit to Ireland and you are hooked for life! The Irish are warm and friendly, their homes and hearts open to all. Unfortunately, all we seem to remember of Ireland is St Patrick’s Day and the Irish recipes and drinks that go with that occasion. So are you searching for some Irish appetizers, that are not green or alcohol based but can be served at a party or for a gathering dinner? Without further ado, here are some traditional appetizers from the Emerald Isle, to grace your dining table.Irish Appetizer RecipesIrish Soda BreadIngredients
4 – 4½ cups flour
1 cup raisins
1 large egg, beaten
1¾ cup buttermilk
2 tablespoons sugar
4 tablespoons butter
1 teaspoon baking soda
1 teaspoon salt
MethodPreheat a traditional oven to 425° F. Beat together sugar, salt, baking soda and 4 cups of flour in a large bowl.
Mix butter into the flour, with fingers, till it is coarse to touch and then mix in the raisins. Form a well in the center of the dough and add egg and buttermilk.
Mix well with a spoon until dough turns stiff. Apply a little flour to your palms and knead dough gently and form a ball.
Dust a little flour on a flat surface and on it, make the ball a round loaf. Do not over-knead, as the dough will turn stiff. On a baking sheet or tray, using a knife, make an “X” shape into the top of the dough, not very deep, just 1-1½ inches.
Bake the dough for 35-45 minutes. The bread will turn golden brown and you can insert a fork in the center to check if it’s done. The fork should come out crumble or dough less. Leave the bread to cool for 5-10 minutes on the sheet itself, before serving.
Guinness Battered Onion RingsIngredients
1 large onion, peeled and cut to form ½ inch thick rings
1 12 ounce bottle of Guinness
2 cups flour
2 teaspoons cornstarch
¼ teaspoon cayenne pepper
1 teaspoon baking powder
½ teaspoon salt
½ teaspoon white pepper, finely ground
4 cups vegetable oil
MethodMix the cayenne pepper and ½ cup of flour in a small, resealable plastic bag and keep aside.
In a bowl, combine baking powder, cornstarch, white pepper, salt and remaining flour. Then add the Guinness to the mixture, mix well, such that a paste is formed.
Preheat a deep-fryer to 360° F. Any deep frying vessel can be used but the oil should be hot for the rings to fry well. The next step involves making the rings, so work in small batches of 4-5 rings at a time.
In the plastic bag with flour and pepper, place the onion rings and toss or shake the bag, such that each ring is coated. Then coat the rings in the beer batter. Ensure that the ring is well coated with batter, do not leave any blank spots. Drip the battered rings over tissue, to catch any excess coating and fry them.
The rings will turn golden brown as they fry. Turn them over from time to time, so they are fried on all sides. Fry each batch of onion rings for 2-3 minutes.
Place the fried rings on tissue paper to drain off the oil and sprinkle a little salt to season. Serve them hot.
Irish Bangers in a BlanketIngredients
4 Irish sausages, precooked
1 egg
1 tablespoon of milk
1 sheet of puff pastry
2 ounces mashed potatoes, seasoned with salt and pepper
1 tablespoon Dijon mustard
MethodDefrost the puff pastry. Beat the egg and milk in a bowl. Preheat oven to 375° F.
Cut the puff pastry sheet into 4 pieces. Make sure the length of the sausages and the cut pieces are the same, so that one pastry piece will cover the sausage.
On each puff pastry square, spoon some mashed potato. Divide the potato amongst the pastry squares.
Place a sausage on a pastry square and then roll the pastry over the sausage, so that the sausage is enveloped by the pastry.
Brush the joint pastry edges with a little portion of the egg mixture. Pinch the joint edges together to seal the “blanket”. Repeat procedure for other 3 sausages.
Line a baking tray with parchment paper and arrange pastries. Brush each pastry lightly with egg mixture. Bake until pastries turn golden.
Remove pastries from oven, slice them diagonally into 4 pieces and serve warm with mustard.
Irish RarebitIngredients
½ cup milk
½ cup Guinness or Irish stout (optional)
1 teaspoon Dijon mustard
1 teaspoon honey
2 tablespoons butter
2 tablespoons flour
2 scallions or green onions, chopped
1 cup Cheddar cheese, shredded
Salt and pepper to taste
MethodIn a pan, over low heat, melt butter and add the flour. Stir well to make a thick paste (roux). Cook sauce for 1 minute at low heat, do not allow sauce to turn brown.
Remove sauce from heat and add milk, mixing well. Heat the pan again and stir such that the sauce thickens. Add mustard and honey, stirring well. Mix in the chopped scallions and add Guinness if desired.
Stir well and cook this sauce for 2-3 minutes, then add the cheese.
At low heat, stir the mixture, such that the cheese melts. Remove from heat and apply sauce to lightly toasted or grilled bread.
So for a family get-together, meeting up with friends or a formal occasion, any of the above Irish appetizers is sure to suit and satisfy. In conclusion, when it comes to food and people, keep the following Irish proverb in mind – A cabin with plenty of food is better than a hungry castle!

Irish Appetizer Recipes

Zeytinyağlı Yaprak Sarması Tarifi

Artık salamuralar bitti yaz geldi ve taze taze yaprak sarması yapıp yeme vakti. Bu enfes lezettin eşsiz tarifi ile sizlerleyiz. Haydi hanımlar hiç vakit kaybetmeden yapılışını öğrenip hemen işe koyulabilirsiniz.

Gerekli Malzemeler:

- ½ kg asma yaprağı

- 2 Su bardağı pirinç

- 1 Su bardağı zeytinyağı

- 3–4 Adet soğan

- 1 Adet limon

- 1 Çorba kaşığı çam fıstığı

- 2 Çorba kaşığı kuru nane

- 1 Çay kaşığı tarçın

- 1 Çay kaşığı karabiber

- 1 Çay kaşığı yenibahar

- 1 Çay kaşığı şeker

- Tuz

Zeytinyağlı yaprak dolması yapılışı

Asma yaprakları eğer salamura ise tuzunu alabilmek için 30 dakika suda bekletin. Soğanları rendeledikten sonra fıstık ve zeytinyağı ile kavurun. Pirinci de ekleyip birkaç kere çevirin. 2 su bardağı sıcak su koyup orta ateşte suyunu çekene dek pişirin. Yarım saat kadar tencerenin üzerini örterek buharı ile demlendirin. Nane, üzüm, tarçın, yenibahar, karabiber, şeker, limon suyu ve tuzu koyarak karıştırın. Daha sonra zeytinyağlı dolma içini yapraklara koyup sıkı sıkı sarın. Bir tencerenin en alt kısmına bir miktar havuç ve soğan doğrayın. Havuç ve soğanların üzerine birkaç asma yaprağı dizin. Hazırlamış olduğunuz dolmaları sıra sıra dizin. Üzerine bir sıra yaprak örtün. En üste porselen bir tabak koyun aksi halde kaynamaya başladığında sarmalarınız açılabilir. Yağ, su, tuz ve şeker ilave edip, önce yüksek ateşte kaynamaya başladıktan sonra kısık ateşte 20 dakika pişirin porselen tabağı üzerinden alın ve tencerenin kendi kapağını kapatın istediğiniz kıvama gelene kadar pişirmeye devam edin.

Ä°lgili Konular ;

- Zeytinyağlı biber dolması nasıl yapılır?

- Zeytinyağlılar

- Zeytinyağlı Börülce

- Zeytinyağlı taze yaprak sarması

Zeytinyağlı Yaprak Sarması Tarifi

Etli Bamya Yemeği Tarifi Yapılışı

Malzemeler:

♦ 300 gr kuşbaşı et

♦ 1 / 2 kg bamya

♦ 2 baş kuru soğan

♦ 3 adet domates

♦ 2 adet yeşil biber

♦ 1 çay bardağı sıvı yağ

♦ 1 çay kaşığı limon tuzu

♦ 1 yemek kaşığı salça (biber domates karışık)

♦ Akşamdan ıslatılmış 1 su bardağı nohut, yeterince tuz ve su

Hazırlanışı:

Akşamdan ıslatılmış 1 su bardağı nohuda su ilave edilerek yumuşayıncaya kadar pişirilir. Ayrı bir tencerede etler yağ ile birlikte yumuşayıncaya kadar pişirilir. İçine soğan ilave edilerek pembeleşinceye kadar kavrulur ve üzerine küp şeklinde doğranmış domatesler ve doğranmış biberler ilave edilir. 1 yemek kaşığı salça ve yeterince tuz katılıp karıştırılır.

Nohut süzdürülür ve bamya ile birlikte pişen etin üzerine ilave edilip üzerini kaplayacak şekilde su konulur. Bir taşım kaynadıktan sonra 1 çay kaşığı limon tuzu ilave edilir. Bamyalar piştikten sonra ocaktan alınır ve sıcak olarak servise sunulur.

Afiyet Olsun !

Etli Bamya Yemeği Tarifi Yapılışı

Baharda Bahar Pilavı Yenir

Malzemeler:

- 1 su bardağı basmati pirinç

- 30 gr tereyağı

- 350 gr kuşbaşı kuzu eti

- 2.5 su bardağı su

- 4 taze soÄŸan

- 2-3 dal maydanoz

- 2-3 dal dereotu

- Tuz

Hazırlanışı:

Pirinci bol suyla yıkayıp ılık tuzlu suda 20 dakika bekletin ve suyunu süzün.

Tereyağını eritip eti kavurun.

Üzerini geçecek kadar sıcak su ilavesiyle yumuşayana kadar pişirin.

2 su bardağı suyu ekleyip kaynatın.

Pirinci ve tuzu ekleyip kısık ateşte pişirin.

Pilav demlendikten sonra ocaktan alın.

İnce kıyılmış taze soğan, dereotu ve maydanozu ekleyip harmanlayın.

Servis yapın.

Afiyet olsun!

Baharda Bahar Pilavı Yenir

Türk kahvesinin sağlığa faydaları

Bol köpüklü Türk Kahvesi

Günde iki fincan kahvenin kolon kanseri riskini, kalın bağırsak kanseri riskini yüzde 25, safra kesesinde taş riskini yüze 45 azalttığını gösteriyor.

Kahvenin içerdiği kafein maddesi, sinir sistemini uyarıp zihinsel aktiviteyi güçlendirir. Uyuşukluğu giderip enerji verir ve uyanık kalmayı sağlar. Yapılan araştırmalar günde 6 fincan kahve içen 55 yaşındaki bir kişinin düşünme potansiyelinin içmeyenlere oranla 6 kat daha fazla olduğunu gösteriyor. Ayrıca kahve içenlerde içmeyenlere nazaran daha az diş çürüğünün olması, bir başka dikkat çekici araştırma sonucu.

Kahve içtikten sonra organizmada ani değişiklikler oluyor. Tüm vücut ani bir enerji akımı ile doluyor. Bu enerji çocuklarda 3, yetişkinlerde ise 5 – 7 saat sonra azalmaya başlıyor. Tüm bu olumlu yönlerine rağmen kahveyi çok fazla tüketmemekte fayda var. Çünkü aşırı kahve tüketimi sürekli bir uykusuzluğa ve mide rahatsızlıklarına neden oluyor. Ayrıca aşırı tüketim yüksek tansiyona da sebep olabilir.

Kahvenin selülit yapmak bir yana, vücuda daha fazla hareket kazandırarak, metabolizmanın yağ yakmasına katkı sağladığı saptanmıştır.

Kahvenin ayrıca depresyon ve alkolizm tedavisine iyi geldiği biliniyor.

Kahve yemek üzerine içildiğinde, sindirimi kolaylaştırır. Bu yönüyle şekerli içmemek kaydıyla kilo almayı ve mide ekşimelerini önler. Asıl yararı hayali genişletir, hafızaya güç verir, hareket sağlar ve gevşekliği giderir. Kahvenin düşünceye açıklık getirdiği bir gerçektir. Şairler şiirlerini ya-zarlarken, yazarlar makalelerini hazırlarken, ressamlar tablolarını yaparlarken, kahve fincanları en yakın ve sempatik destekçileri olmuştur. Ünlü şair Eşref’in, hicviye yazmadan önce, iki çay dolusu kahve içtiği söylenir. Türk kahvesinin ayrıcalığını belirleyen noktaları özetlersek diyebiliriz ki; Türk kahvesinin (dozunda içildiği takdirde) sağlığı tehdit edecek zararlı yanı yoktur. Teskin edici ve dinlendirici özelliği vardır. Bir fincan kahvedeki 50 mg. kafein hemen vücuttan atılır. Bu bakımdan Türk kahvesi fincanı ideal ölçülere sahiptir. Bir fincandan fazla içildiğinde zihin açıcı, uyarıcı, enerji verici özelliği ön plâna çıkar. Yerinde ve zamanında içildiği zaman olağanüstü bir keyif verici olarak ün yapmıştır.

Kararında içilen, yani günde 2 fincan Türk kahvesi sağlığa faydalıdır.

Bol Köpüklü Güzel Türk Kahvesi Yapmanın Püf Noktaları

Bol köpüklü, lezzetli Türk kahvesi yapmak istiyorsunuz, ama nelere dikkat etmeniz gerektiğini bilmiyorsunuz…

Ä°ÅŸte size tiyolar!

- Eğer vaktiniz ve sabrınız varsa, kahve çekirdekleri kendiniz kavurun ve öğütün… Taze kavrulup öğütülen kahve her zaman daha başarılı sonuç verir. Çünkü kahve yağları beklemiş kahveye kıyasla çok daha iyi durumda olacaktır. Kavurma kısmı biraz zahmetli olduğundan, sadece öğütmekle de yetinebilirsiniz. Basit bir el değirmeni ile kahvenizi çok kısa bir sürede rahatlıkla öğütebilirsiniz.

- Eğer önceden kavrulup öğütülmüş kahve alacaksanız, iyi bir markanın yeni tarihli ürününü alın. Kahve alırken rutubetli bir kaşık kullanmayın. Kahve kutunuzun ağzını sıkıca kapatın. Uzun süre beklemiş kahve kullanmayın.

- Mutlaka temiz ve soğuk içme suyu kullanın. Musluk suyu kullanırsanız, bu sudaki klor kahvenizin tadını bozacaktır.

- Beklemiş kahveyi ısıtıp tekrar tüketmeyin. En fazla yarım saat içinde kahve bütün güzel özelliklerini yitirmiş olur…

- Kahvenizi temiz bir cezvede pişirin. Deterjan kalıntılarının iyice temizlendiğinden emin olun. Kullandığınız deterjanlar kokusuz olursa çok daha iyi sonuç alırsınız.

Türk kahvesinin sağlığa faydaları