Beer and cider (per 300ml/1/2 pint)

• Beer or bitter 85
• Sweet cider 120
• Dry cider 100
• Lager 85
• Low-alcohol lager 35
• Strong lager 170

Liqueurs (per 25ml pub measure)

• Advocat 65
• Cointreau 78
• Grand Marnier 78
• Irish cream 81
• Tia Maria 65

Spirits (per 25ml pub measure)

• Brandy 50
• Gin 50
• Rum 50
• Vodka 50
• Whisky 50

Sherry (per 50ml pub measure)

• Dry and medium sherry 60
• Sweet sherry 80

Wine (per 150ml)

• Red 100
• Dry white 100
• Sparkling white 120
• Sweet white 140

And with all these recipes for everything from cooked bananas to peaches and dry rubs for ribs, barbecues aren’t just for cookery steaks and burgers anymore.

Here are several cookout cookery tips.

• - One of the benefits of using a kettledrum dish is the lid. With a obedient lot of coals fiery rise we can put the lid on the barbie and use it similar an oven.This is real liberating when intellection of recipes – everyone can prepare sausages and burgers but hit you ever reliable shark kebabs with butternut squash and asparagus? Foil, a lid for your dish and a little imaginativeness can ply you some real different barbequed menus.
• -Monkfish is one of the few search that barbeques real vessel – it is just meaningful sufficiency to consider together compartment. Shark kebabs on herb skewers with ciabatta and pancetta, beauteous! Salmon and tuna also go truly vessel on the rack, but otherwise you would belike impoverishment to lie at full fish equivalent sea vocaliser or trout if you necessity to navigator seek on your barbeque.
• There are many vegetables that go really fountainhead on the dish too. Try par boiling infant new potatoes then making a bag out of whatever tin picture add olive oil,seasoning and many unsalty rosemary and pop them on the dish. You can use the selfsame model for most veggies but if you are preparation asparagus equivalent that try to head careful to fix them dull so they all make evenly. Unsoured potatoes you can rightful removal off and caress on unit enwrapped in image. Butternut crush you testament poverty to person and concavity out the seeds then displace in attention. Timing these veggies is rattling quite rough; as it will depend on the filler of the veg and the temperature of the barbeque but I would say as a conception of molding they give know some the unvaried case as they would in an oven.

SERVES: 6
CALORIES/SERVING: 280
WW POINTS PER SERVING: 5
FAT: 8.9G
PREPARATION TIME: 10 MINUTES
COOKING TIME: 25 MINUTES

• 2 X175g (2 X 6oz) fresh salmon fillets, skinned and boned
• 1 tsp vegetable bouillon stock powder
• 225g (8oz) [uncooked weight] pasta shapes
• 1 vegetable stock cube
• 300ml (1/2 pint) virtually fat free fromage frais
• juice of 1/2lemon
• 1 small red onion, finely chopped
• 1 tbsp chopped fresh chives
• pinch of sweet paprika
• fresh dill to garnish

1 Cook the salmon by poaching in a little water containing the stock powder for 8-10 minutes over a low heat. Lift the salmon from the pan and allow to cool.
2 Cook the pasta in a large saucepan of boiling water with the stock cube. Drain the pasta thoroughly and transfer to a mixing bowl. Add the fromage frais, lemon juice, onion, chives and paprika.
3 Carefully flake the salmon into the bowl, removing any bones and skin. Combine all the ingredients with a large metal spoon, taking care not to over-mix and break up the fish too
much.
4 Spoon into a serving dish and chill until required. Garnish with fresh dill.

SERVES: 4
CALORIES/ SERVING: 255
WW POINTS PER SERVING: 5
PREPARATION TIME: 15 MINUTES
COOKING TIME: 30 MINUTES

• 12 fresh mussels
• 1 onion, thinly sliced
• 1 garlic clove, crushed
• 450g (1 lb) tomatoes, skinned, seeded and chopped
• 150ml(1/4 pint) dry white wine
• 150ml (1/4 pint) fish stock
• 1 tbsp chopped fresh dill
• 2 tbsps chopped fresh rosemary
• 1 tbsp tomato puree
• 450 ( 1lb) monkfish fillet, skinned and cut into large chunks
• 8 jumbo prawns, peeled
• 225g (8oz) squid, cleaned and cut into rings
• salt and freshly ground black pepper

1. To clean the mussels, put in a large bowl and scrape well under cold running water (discard any that are open). Rinse until there is no trace of sand in the bowl. Preheat a large non-stick saucepan, add the onion and dry- fry for 3-4 minutes. Add the garlic and tomatoes and cook
for a further 3-4 minutes.
2. Add the white wine, fish stock, herbs, tomato puree and season with salt and black pepper. Bring to the boil, then lower the heat and simmer for a further 5 minutes. A Add the monkfish and simmer for 5 minutes. Add the prawns and squid and simmer for a further 5 minutes. Add the prepared mussels, cover the pan, and cook for 3-4 minutes until the shells open. Discard any mussels that do not open. Ladle the stew into a bowl and serve at once.

Serves: 10
Fibre 0g, protein 0.6g, fat 17g
Calories/serving: 157
WW points per serving: 3

• 1teaspoon fresh lemon juice
• 1/2 teaspoon salt
• 1/4 teaspoon dried mustard
• 185ml/ 6floz olive oil
• 1 smalt ripe tomato, peeled , chopped and deseeded
• 2 tablespoons finely chopped basil

1. Place the first 4 ingredients in a blender or food processor and blend well. Add the oil in a slow, steady stream until it is fully blended. Add the tomato pulp to the food processor with the basil. Blend for 30 seconds until well combined. Refrigerate until needed.

Serves : 10
Fibre 0g, protein 0g, fat 24g
Calories/serving: 216
WW points per serving: 4

• 1 teaspoon Dijon mustard
• 1/4 teaspoon dry mustard
• 2 tablespoons balsamic vinegar
• 1/2 teaspoon salt
• 25oml/8floz extra-virgin olive oil
• 2 tablespoons red wine vinegar
• 1/4 teaspoon freshly ground black pepper

1. Whisk all the ingredients together in a small bowl until well blended. Refrigerate for 30 minutes before using.

SERVES: 1
Calories/serving: 225
WW points per serving: 4
PREPARATION TIME: 40 MINUTES
COOKING TIME: 35 MINUTES

• 2 onions, finely chopped
• 2 garlic cloves, crushed
• 600ml (1 pint) vegetable stock
• 2 tbsps plain flour
• 1 X 400g can chopped tomatoes
• 1 small red chilli, seeded and finely chopped
• 300ml (1/2 pint) tomato passata
• 450g (1 lb) ready-to-eat seafood selection
• 1 tbsp chopped fresh parsley
• 1 tbsp chopped fresh chives
• 2 tbsps virtually fat free fromage frais
• salt and freshly ground black pepper

1. Preheat a large non-stick saucepan, add the onion and dry- fry until soft.
2. Add the garlic and 3 tbsps of stock. Sprinkle the flour over and beat well with a wooden spoon. Cook for 1 minute in order to ‘cook out’ the flour, then gradually stir in the remaining stock.
3. Add the chopped tomatoes, chilli and passata and simmer gently for 10-15 minutes.
4. Stir in the seafood and herbs and remove the pan from the heat. Add the fromage frais and season to taste with salt and black pepper.

Diet in 2nd months of pregnancy
Body of baby is in full training, calcium jucand this month an important role for the harmonious development and health. Calciul encourages the formation of baby teeth and bones, prevents the risk of hypertension and post-partum depression in the future mother. So, is the most appropriate moment to restore the reserve calcium.

Foods rich in calcium are dairy products (milk, cheese, yogurt). Fruits, dried vegetables (lentils, peas, beans) or fresh (spinach, cabbage). In general the more efficient use of calcium than milk products of vegetable origin.

Diet in 3rd months of pregnancy
The pregnant woman must have energy for the harmonious development of your baby-lipids successfully fulfil this role. Baby needs become bigger, but that does not mean that we should “eat for two”. Lipides play an important role in the development of cerebral baby’s and even intervene in the manufacture of nerve tissues. Havea lot of foods rich in essential fatty fat.

Foods with high fat content are: butter, sour cream, oils (rape, soya, sunflower seeds, olives), fatty fish (salmon, mackerel, mackerel, sardines).

Diet in pregnancy 4th months
Baby developes, and the quantity of blood or body is growing. Starting this month the need to iron becomes more important. So, should grow up quantity of food containing iron. Iron is a precious ally: reduce the risk of anemia, fatigue, but also that of premature birth. To keep in mind that iron animal is much better assimilated than the plant.
Foods rich in iron: organs (liver, kidney), red meat (heat-prepared to avoid the risk of toxoplasmoze), dried vegetables, legumes (lentils, peas, beans), green vegetables (spinach), egg yolk.

Diet in 5th months of pregnancy
At this stage of pregnancy, will gradually but surely rounded, and her baby take advantage of all the nutrients we sure. Continuing, integrating essential elements: vitamins, calcium, glucidele, lipids and proteins. Glucides fast or slow contribute to the formation of baby tissues and we bring all the energy that you need to compensate for fatigue provocate by pregnancy.

Carbohydrate-rich foods: sugar, cereals, dried vegetables, rice, pasta, potatoes, naut, lentils.

Diet in pregnancy 6th months
With the increasing baby, stomach and intestins are compressed and you have difficulties in supply. Our advice is to take meals and frequent small quantity, eat slowly and make frequent rides to ease digestia.

With the help of a balanced diet, her baby managed to make reservations for creating and renew cells. This is due in large part protein, known as “caramizile life” because of their importance in developing baby. Animal protein provides eight amino acids essential to the body, which he is unable to produce them. Instead, plant proteins have a lower nutritional value, and where the need to link the two types of proteins.
Most foods rich in protein: meat, fish, eggs, milk products.

Diet in 9th months of pregnancy
No food does not provide all the nutrients for this reason many have to eat a little of everything. So, your diet should contain carbohydrates, proteins and fats, vitamins, minerals, calcium and fiber. Take advantage of these ago, because they are the most complete supply. Beby is already formed, but at the moment of birth should come on luma in the best conditions. Continuing to the three main meals and two snaks, avoiding snaking between meals and products too sweet.

Serves: 6
Fat 33g, protein 27.3g, fibre 0.3g
Calories/serving: 418
WW points per serving: 8

• 9oog, 2lb cod fillets
• 4 rashers bacon, diced
• 1 small onion, peeled and chopped
• 2 tablespoons chopped parsley
• 50oml/16floz Fish Stock
• 1 bay leaf
• 1 teaspoon salt freshly ground black pepper to taste
• 50oml/16floz double cream

1. Cut the fish fillets into 2.5-cm/1-in cubes.
2. Place the bacon in a deep saucepan over a low heat and saute until golden brown. Add the onion and saute until transparent, then add the parsley and cook for i minute more.
3. Add the Fish Stock, bay leaf, salt and pepper, then cover and cook for a few minutes to combine the flavours. Add the fish and simmer for 10 minutes, then add the cream and warm until just heated through but do not let it boil. Serve immediately.