Corn on the cob – Healthy Food to Snack (Recipe)

FUSION FLAVOUR enriched with Logic: Easy & Healthy Recipes of Delicious Food

Corn on the cob is a culinary term used for a cooked ear of freshly picked sweet corn (maize).

Sweet corn  is a cereal with a high sugar content, sweet corn is prepared and eaten as a vegetable, rather than a grain. Maize also known as corn, is a cereal grain first domesticated by indigenous peoples in southern Mexico. Maize has become a staple food in many parts of the world, with the total production of maize surpassing that of wheat or rice.

Sweet corn must be eaten fresh, cooking sweet corn increases levels of ferulic acid, which has anti-cancer properties. Sweet corn is a good source of dietary fiber, B vitamins and minerals.

(Source of Information: Wikipedia)

Corn on the cob - Healthy Food to Snack: Recipe in masalahealth.comCorn on the cob – Healthy Food to Snack: Recipe in

The Recipe to Cook Corn on the Cob for Healthy Snack:

  • Peel the husk around the corn,  dry roast the corn on the cob for about 5 minutes in a tava (concave or convex disc-shaped frying pan – dripping pan/ flat skillet/ griddle) in…

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Sultana scones

a small, light brown, seedless raisin used in foods such as puddings and cakes.
“a sultana cake”


Scones are apt any time of day, be it breakfast, morning tea, afternoon tea or a late night treat! I especially like them when big Commonwealth events are on, like Royal weddings or when Australia gets a new Prime Minister (…and that can be quite often)!! I have previously posted a few scone recipes here with wholemeal flour or plain. This is my white flour and sultana version. However you like your scones, I hope you eat them fresh in large quantities, as it should be!!


60 g butter

3 cups self-raising flour

2 tbs caster sugar

1 ½ cups buttermilk

1 cup of Australian sultanas

1 tbs milk for brushing



Rub the butter, cold, into the flour until it looks like crumbs. Add the sugar and buttermilk, stirring with a flat knife. Now add your sultanas. Once combined, knead a little, add a little more flour if…

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Lenten Season’s New Orleans Seafood Manicotti with Béchamel Sauce

Welcome to Rosemarie's Kitchen

It’s only fitting that on this, the eleventh day of the Lenten Season, we enjoy a recipe from New Orleans. After all, you can’t get much more connected to the whole idea of Lent without the Carnival that is Mardi Gras. New Orleans, unlike any where else in America, begins baking up King’s Cake and painting the town purple, green and gold the day after the Epiphany. The  momentum of their festive indulgent continues to build right up until Fat Tuesday. There is an explosion of color, food and merriment, and then the somber reality of the morning after. Even then, New Orleans is a city unlike any other, with a cuisine uniquely their own. Part French, part Cajun, part old world tradition. While sober and somber, the dedication to the season continues in a most delightful way. Yeah, it’s tough to think of it as sacrifice when the seafood…

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Greek Style Leg of Lamb Stuffed with Secret Ingredient


Easter lamb is a traditional recipe, which we always love very much! This year I would like to present you a variation of stuffed lamb, this one is slow roasted and filled with the traditional feta with the addition of dried tomatoes and CARDMOM! Thanks the special addition of this secret ingredient and the recipe becomes a wonderful taste and thanks the excellent sauce it is elevated to a gift from the gods and a real perfect Easter recipe.

According the cooking direction of this recipe, you will get a melt in the mouth well done stuffed lamb. Well done lamb it’s way we always pieces of lamb on Crete and I really appreciate this cooking way. If you prefer medium-rare lamb, you may simply roast at higher temperature (220°C) for the first 30 minutes and then reduce the temperature to 180°C; it’s done when the instant-read thermometer inserted into…

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National Sloppy Joe Day and a Sizzling Salsa Sloppy Joe

Welcome to Rosemarie's Kitchen

What could be more American than a Sloppy Joe, right? Well, maybe. When we think of Sloppy Joes, we think of Joe as in a cup of Joe or GI-JOE. And of course; All-American average Joe – the guy on the street whose opinion of the world really mattered. The last thing we think of is Havana, Cuba. Yet, as one story goes, that’s exactly where we should begin our search for the origins of the Sloppy Joe. Way back somewhere around 1917 or so, a guy named José Abeal Otero opened a bar in Havana. The regulars to his establishment called him “Sloppy Joe”. (For reasons I’d rather not speculate on since he was in the hospitality industry, but whatever). Now José had the reputation as a smart businessman and saw a great marketing opportunity to be had simply by changing the name of his bar to “Sloppy Joe’s”.


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