Northernlight

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17 Course French Classical Menu with Description and Examples 1 - Hors-d oeuvre / Appetizer Are of spicy in nature in order to stimulate the appetite for the dishes that are to follow in the course. In recent years, hors d’oeuvres have gained popularity, and now appear on most of the menus in modest eating places. Served from a rotating trolley or a tray a small amount of each variety being placed on the plate to make up a portion. Examples Of Hors d oeuvres are : Salads: Beet root, Potato Salad, Tomato Salad, Fish Mayonnaise, Russian Salad Caviar : Roe of sturgeon fish Shellfish cocktail : Prawns or shrimps on a bed of shredded lettuce  covered  with tomato flavoured mayonnaise. Melon Frappe : Chilled Melon Saumon Fume : Smoked Salmon Pate maison : Goose or chicken liver, cooked , sieved  and well seasoned. 2 - Potage / Soup Soup also act as an appetizer for the further courses to come. Soups like clear soup(consommé) and the other a thick soup (crème, velou

Spirulina Is Extremely High in Many Nutrients Spirulina is an organism that grows in both fresh and salt water. It is a type of cyanobacteria, which is a family of single-celled microbes that are often referred to as blue-green algae. Just like plants, cyanobacteria can produce energy from sunlight via a process called photosynthesis. Spirulina was consumed by the ancient Aztecs but became popular again when NASA proposed that it could be grown in space for use by astronauts. A standard daily dose of spirulina is 1–3 grams, but doses of up to 10 grams per day have been used effectively. This tiny alga is packed with nutrients. A single tablespoon (7 grams) of dried spirulina powder contains: Protein:  4 grams Vitamin B1 (thiamine):  11% of the RDA Vitamin B2 (riboflavin):  15% of the RDA Vitamin B3 (niacin):  4% of the RDA Copper:  21% of the RDA Iron:  11% of the RDA It also contains decent amounts of magnesium, potassium and manganese and small amounts of alm