Food 'n' Drink |

It’s commonly understood that the Jerusalem artichoke is not actually a real artichoke and also does not have origins in its name sake.

However, many people believe that it also causes people to produce excess wind, which may be to the fact came from North America and the actual edible part is not found in the artichoke part of the plant.

However, the second part about the wind is true, due to the fact that it has a large amount of insulin in it that is similar to fructose, which humans are not able to digest due to a lack of enzymes.  Therefore, when it comes to digesting the fruit often, intestinal bacteria take over, which are able to convert it into store energy, but as a result release carbon dioxide, which is where the wind comes in.

In order to become seriously uncomfortable however you would need to eat a lot of the vegetable although combining it with something such as a potato helps to reduce the gas production.

Thus, if you really want to have a Jerusalem artichoke then you should cook them for 12 hours and at least at a temperature over 90C, which helps reduce the amount of insulin that is produced and thus reducing the amount of gas that is produced.

An interesting fact is that in North America the Jerusalem artichoke is actually referred to as a sunchoke making it a close relative of the actual artichoke.

The Italian food market is a fiercely competitive one, as myriad firms compete to bring the taste of that nation’s great cuisine to food-lovers all around the globe, from pesto to spaghetti Bolognese. Yet, in spite of the sheer weight of competition, Sacla have elicited an enduring affection from cooks of all ages and nationalities, with their pesto and Italian sauces that prove to be lasting favourites for those kitchen adventurers seeking to tease new dimensions of flavour from their Italian recipes.

Some of the items sitting on the supermarket shelves under the guise of Italian cooking sauces can tend to be rather removed from the authentic Italian gastronomic experience. Sacla consumers need have no suspicions as to the ‘Italianicity’ of their chosen sauces and pestos though, with the majority of Sacla products still originating from within Italy itself, and the firm still residing in the hands of the Ercole family who founded it over seven decades ago. The Italian sauces that Sacla deliver to their customers can form a critical component of any Italian food recipes, or they can simply be used as condiments to add a sublime layer of extra flavour – but in either circumstance, Sacla sauces are a simple, time-efficient way to get an authentic taste of Italy into any meal

Still made in Italy to this day, Sacla stir through sauces are a particularly flexible addition to any dish, going with anything from pasta to potatoes. Amongst the broad range of flavours are oven roasted tomato and rocket (made from fillets of tomato and year-old Parmigiano Reggiano cheese), and Italian red onion and gorgonzola (which uses the piccante type of the famous cheese to deliver its great flavour). Sacla’s pesto range is similarly eclectic in terms of the rich range flavours on offer, with each of the ten varieties working as a complement for pasta, meat, fish and vegetable dishes alike. Again all made in Italy, the likes fiery chilli pesto and fresh coriander pesto can unlock fresh layers of flavour from a meal, while a tip from the Sacla team is to try the placing their classic basil pesto it under chicken breast skin before roasting.

Antipasti is an important element of many Italian food recipes too; it makes for a great appetiser with which to whet the palette ahead of the main dish, or a tasty addition to the likes of pizza, cold meat or salads. Sacla antipasti flavours include artichoke and char-grilled peppers. There are suggestions at Sacla.co.uk as to what foods you might like to try their sauces and pestos with, as well as a comprehensive range of online recipes which are categorised by the amount of time you have available to cook, the foodstuffs you want to include in your dish, and even the occasion for which you might be cooking.

Sacla (an acronym of Societa Anonima Commercio Lavorazione Alimentari) originates from Asti, in the Piedmont region of north-west Italy, and seventy years from its humble beginnings, it is still working to fulfil the original goal of founder Signor Secondo Ercole; to bring the flavour of Asti to those people all around the world who are passionate about authentic Italian food. Using only the best in fresh ingredients – supplied by Italian farmers with whom Sacla have nurtured close working relationships which stretch back for decades – Sacla always favour a traditional, organic approach to cuisine, with quality and sustainability being of paramount concern.

Making dinner can be quite an ordeal, especially when dealing with hungry children at the same time. But dinner doesn’t have to be a downer. Schwartz offers free online recipes that are perfect for busy people looking for efficient ways to whip healthy meals.

Schwartz has traveled the world to in order to bring the best of herbs and spices into homes, restaurants, and cafeterias. This eclectic selection of herbs and spices make cooking fun, interesting and delicious.

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Sometimes deciding what to cook is daunting. But dinner doesnÕt have to be such a stressful activity, nor does it have to take a lot of time to prepare. Schwartz’s free online recipes make sure busy parents can make hearty, healthy meals and have more time to spend on what’s really important: their families.