cookritealdente: Cookrite Al Dente

Thursday, August 18, 2011

Cookrite Al Dente

Delivering Style and Innovation to the Homes of Today… and Tomorrow! Cookrite Al Dente Enhance еνеry home уου build with stylish, innovative appliances thаt home buyers demand.

Home buyers expect appliances that: meet thе needs of thеіr everyday lives, аrе easy tο υѕе and reflect the style of thеіr individual tastes. But, to provide appliances уou wіƖƖ truly appreciate and wіƖƖ υѕе fοr years tο come, requires a higher level of commitment. Cookrite Al Dente’s commitment to quality, craftsmanship аnd style challenges us to design products thаt lead thе industry in innovation аnd design.

2 comments:

Vusumzi Toto MatomaneSeptember 19, 2011 at 1:04 AM
Xolani Yokwana and myself are working tirelessly in the Lab. on the design of the 'new generation' of Cookburners: Induction Cooking is a new technology in Africa and is an innovation of CookRite Al Dente.
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Vusumzi Toto MatomaneMarch 8, 2012 at 12:29 AM
My Product Developer; Xolani Yokwana; is in the last stages with regards to the designs of our stoves. I am personally responsible in securing some Funds with a Technological Innovation Agency here in the Republic of South Africa so as to commence with the project at hand.
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CaD: Greek Spinach Salad

Basically what I do here is make a greek salad and mix in some spinach leaves just before serving. The ingredients below are the usual greek ingredients but I usually add some fruit/nuts/seeds if I have any. For this one I had an apple handy so I threw it in. As with most fresh spinach salad recipes you do not want to keep in the refrigerator for any length of time-best to eat it right away to prevent the spinach getting soggy. If you have to let it sit for a while mix together all the ingredients except the spinach, add a teaspoon of lime or lemon juice and gently mix before refrigerating. Another thing to note is that you should not add the dressing to this salad until it is served on your plate or personal salad bowl. If the spinach sits in a bowl with these ingredients and dressing it will become soggy very quickly. You do not have to follow these measurements exactly, this is a salad. You may prefer to just add how much looks good rather than what I have written here. INGREDIENTS: 2-3 handfuls of Spinach, 1-2 Roma Tomatoes, 1/3 Cucumber, 2-3 slices Red Onion, 1/2 Bell Pepper, 1/2 cup sliced Olives, 1/2 cup crumbled Feta Cheese, 1 Apple and 1/2 tsp salt. Start by slicing the tomatoes and cucumbers into thin half slices. Next thin slice the red onion, chop it into quarters and separate it into pieces. Slice and chop the bell pepper and add it to the mix as well as the olives and feta cheese.If adding the apple it's a good idea to put a sqirt of lemon or lime juice in the mix to keep it from browning. At this point I would throw it in the fridge and let it cool while you cook the rest of your meal. When you are ready to eat, mix in some spinach, serve and add dressing. As for the dressing you can always add a bottled one if that's easier. I have been using some of the newer "name brand" ones made with olive oil and balsamic vinegar and really like them. Here is a simple one to make as well, although just adding a little oil and vinegar like the Greeks have done for centuries works well too. SPINACH SALAD DRESSING RECIPE: 1/4 cup Olive Oil, 1/8 cup Cider, Wine or Balsamic Vinegar, A Pinch or 2 each of Celery Seed, oregano and sugar, 1 tsp lemon or lime juice, salt & pepper to taste.

CaD: Best Macaroni Salad

INGREDIENTS: 2 cups macaroni noodles, 1 celery stick-thin sliced, 1 tomato-seeded and chopped, 1/2 bell pepper-chopped, 1 200ml can sliced olives and 1/2 cup parmesan cheese. DRESSING: 2 tbsp. mayonaise, 2 tbsp. sour cream, 3 tbsp. sushi vinegar, 1 tbsp mustard, 1 tbsp. sugar (optional), salt and pepper to taste. Add macaroni noodles to salted boiling water. You want the pasta to be cooked but firm(el dente) so watch closely and don't overcook. 5-7 minutes is the approx. cooking time. While noodles are cooking chop vegetables and add to a large bowl. When cooked place noodles in a colander and rinse with cold water. When cool add to bowl as well. Mix dressing and taste to assure good flavour. Add to salad, mix well and transfer it to a smaller bowl if desired. Cover and refrigerate. This salad will taste better if it is allowed to sit for a few hours to blend the flavours.

CaD: Angel Hair Pasta Salad

INGREDIENTS: 8 oz angel hair pasta, 4 green onions-sliced, 2 cooked chicken breasts, 1/2 pound peeled and cooked shrimp, 1 bell pepper-chopped, 1 medium carrot-thinly sliced, 1 can sliced mushrooms-drained, 1/4 cup parmesan cheese, 1-2 cloves garlic-minced, or 1/2 tsp. garlic paste, 1 tsp. oregano, salt & pepper to taste. DRESSING: aBOUT 1/2 bottle Ranch Dressing. *Cook chicken breasts, cool and cut into bite-sized pieces. If adding shrimp, peel and cook as neccessary and let cool also. Remove tails after cooking. To save time you may prefer to buy peeled and cooked shrimp, either fresh or frozen. Remove tails before adding to salad. *Cook pasta according to package directions until el dente. Drain and rinse under cold water. *In a large bowl or pot mix together vegetables, chicken, parmesan and spices. *Mix cooked angel hair pasta into the salad until evenly mixed. *Add dressing sparingly, gently mixing it into the salad. Add more if needed. Add salt and pepper to taste. *Refrigerate until cold and serve.

CaD: Egg Salad Sandwich

INGREDIENTS: 4 hard boiled eggs peeled, sliced & chopped, 1 stalk celery-thinly sliced and chopped, 1/4 cup shredded cheese, 1 tbsp. chopped black olive, Bread, tomato Slices and Sprout. DRESSING: 1 tbsp. mayonaise, 1 tbsp. mustard, 1/4 - 1/2 tbsp. chilli paste (hot), 2 pinches paprika, salt & pepper to taste. Mix eggs & vegetables in a small bowl. Adjust ingredient amounts if necessary to make an even mix. Add dressing ingredients sparingly one at a time and mix. Add salt & pepper if desired to adjust flavour. Refrigerate if not serving right away. Add sliced tomatoes and sprouts to one side of the sandwich. Add egg salad mix and cover with other slice of bread. Enjoy!

CaD: Chef Salad

First I used iceberg lettuce-notice that I peeled the leaves off rather than cutting them. Cutting will cause the leaves to brown at the cut edges. Wash the lettuce in a bowl of water or under cold running water. Gently dry them in a clean dish towell or a salad spinner. When using a spinner be careful how much lettuce you put in it. Too much will not dry properly. If you want to avoid this step you can always buy a bag of pre-washed salad greens. The ingredients I used are as follows: iceberg lettuce, tomatoes, cucumber, purple onion, orange and yellow peppers, aged white cheddar, bbq chicken breast-cubed, bbq roast pork-cubed, 2 hard-boiled eggs. I put all the ingredients in the bowl and gently tossed the mix. I then peeled and sliced the 2 boiled eggs and laid the slices on top of the salad. This chef salad is now ready for your favorite dressing.

CaD: Red Potato Salad

INGREDIENTS: 6-8 red potatoes, 6 hard boiled eggs, 1 bell pepper-any-colour-chopped, 1-2 carrots-sliced, 1/3 long english cucumber-sliced, 1 cup broccoli flowerttes, 4-6 green onions-chopped, Salt and Pepper to Taste. DRESSING: 3/4 cup mayonnais, 1/4 cup mustard, 2 tbsp. steak sauce(optional), Boil eggs in salted water 8-10 minutes, cool and set aside.Wash potatoes and peel if desired. I usually leave the skins onCut potatoes into 1 inch slices and boil until cooked. Pour into colander and rinse with cold water. Set aside to let cool. Add bell pepper, carrots, cucumber, broccoli and green onion to a large bowl or pot. Peel 4 cooled hard boiled eggs, rinse with cold water and slice into 1/4" slices. Add to bowl. Save the other 2 eggs for garnishing finished salad. Chop cooled potatoes into bite-sized pieces and add to bowl. Add dressing and mix. You may have to add more mayonnaise to get the right consistency. You can also add more mustard or steak sauce if you would like the flavor to have a little more zip. Add salt & pepper to taste. When you have the desired flavor and consistency, transfer salad to an appropriate sized bowl. Peel and slice the remaining 2 eggs and place on top of the salad as a garnish. Sprinkle a little paprika over top of the salad if desired.Cover salad with plastic wrap and refrigerate for at least 2 hours.

cookritealdente

Thursday, August 18, 2011

Cookrite Al Dente

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