food recipes

Apple Pudding
Ingredients
4 firm apples, peeled, cored and diced
1 cup plain flour
1/2 cup milk powder or 1/2 tin condensed milk
1/4 cup sugar (if using milk powder)
1/2 cup walnut chopped roughly
1/2 tsp. vanilla essence
1 tsp. baking powder
2-3 pinches cinnamon powder
3 pinches salt
1 tsp. lemon rind grated
1 cup chilled cream
2 tbsp. sugar ground
Method
Sieve together flour, salt, baking powder, cinnamon powder,
In another bowl, make paste (with water) of milk powder, or pour condensed milk.
Beat till light and fluffy. If using powder, add sugar while beating.
Stir in rind, essence, followed by dry ingredients mixture.
Fold in apples and walnuts.
Turn into a 9" greased cake mould, bake in preheated oven at 180C for 30 minutes.
A skewer inserted should come out clean, if done.
Whip cream in chilled bowl till stiff.
Gently fold in sugar.
Serve warm or hot with chilled whipped cream.

Food Constituents

Humans and animals consume food to obtain the nutrients they need. Throughout the orld there are differences in food consumption related to socioeconomic conditions, food vailability, and cultural dictates. If a variety of fresh and cooked foods is consumed, in suffi cient quantities, to meet the energy needs of the consumer, then the needs for protein and the micronutrients should be met. Having this in mind, it is surprising to learn that some people are poorly nourished and, indeed, may develop one or more nutrition-related diseases. The early years of nutrition research focused on diseases related to inadequate vitamin and mineral intake. An important component of this research was the determination of the vitamin and mineral content of a vast variety of foods.

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