If you’re on a diet, Halloween can present a bit of a problem for keeping on track. However, these two recipes from Weight Watchers will satisfy your sweet tooth without wrecking your diet!
Baked Candy Apples
PointsPlus® Value: 5
Preparation Time: 5 min
Cooking Time: 40 min
Like the classic but with a delicious caramel-candy twist:
- 4 medium apple(s), unpeeled, Granny Smith recommended
- 1/2 cup(s) water
- 1 Tbsp fresh lemon juice
- 2 average cinnamon stick(s)
- 7 piece(s) Weight Watchers by Whitman’s Pecan crowns, or caramel medallions
Preheat oven to 350°F. Using a melon baller or paring knife, de-stem and core each apple, leaving the bottoms intact.
Place cored apples in an 8-inch glass baking dish. Pour water around apples in baking dish. Add lemon juice and cinnamon sticks.
Cut candy into 1/4-inch pieces. Set aside 8 teaspoons of candy pieces. Place remaining candy pieces into each apple.
Place apples in oven and bake until apples are thoroughly cooked and fork-tender, about 30 to 35 minutes. Remove from oven briefly and top each apple with 2 teaspoons candy. Return to oven and bake until candy is just melted, about 3 to 5 minutes. Remove promptly and serve warm. Yields 1 baked apple per serving.
Notes For extra low-calorie decadence, add a dollop of fat-free whipped topping to each apple before serving (could affect PointsPlus values).
Candy Corn Custard Parfait
1 Serving: 4 PointsPlus Values
- 1 Jell-O Sugar Free Vanilla Pudding Snack
- 2 drops yellow food coloring
- 1/3 cup mandarin orange segments in juice, drained
- 1/4 cup Cool Whip Free, thawed
- 5 pieces candy corn
In a small bowl or parfait glass, combine pudding with food coloring and mix until uniform in color.
Top evenly first with orange segments and then with Cool Whip


I. Love. Tamayo’s.
Located in Denver’s beautiful and trendy Larimer Square, Tamayo makes for the perfect dinner spot with a rooftop patio, happy hour specials, and Mexican-inspired entrees that will make you salivate.
We started our meal with Tamayo’s famous guacamole after it was highly recommend by our server. In my humble opinion, this is one of the best guac’s in Denver; I had to force myself to stop eating it so I could save room for the entrees that I knew were coming.
And then came the ENCHILADAS (the main reason we came in)—and even just by looking at them we could tell that these weren’t youe regular, around the way enchiladas; Tamayo’s has taken enchiladas to a whole new, flavorful, and exciting level. Tamayo is hosting an Enchilada festival featuring 5 new enchilada options, inspired by 5 different regions of Mexico, and they are a must-try! My two favorites (I tried all five, oops) are the “Nortena” which consists of grilled lamb barbacoa and the “Res Con Chilie Morita” which consists of slow cooked short-rib– seriously delicious!!! All the enchiladas have the makings for a perfect Mexican dish, with ingredient combinations including gouda cheese, avocados, queso, and beans and salsa. The flavors are rich, and unique and will have your taste buds dancing. But like all good things that must come to an end, the Enchilada festival will only run until April 23rd so get in there to try this menu before its long gone!
We also tried the Chili & Coffee Rubbed Carne Asada (skirt steak, refried beans, mole, chimichurri), which was cooked to perfection and incredible tasty. I’m a big fan of the charred/smoky taste you get from cooking meat on a grill and this steak had a hint of that as well. Lastly, for dessert, because there is alwaaays room for dessert, we had the Empanadas de Plantano which are banana & Mexican cream turnovers served with coconut ice cream — seriously delicious, and not too sweet.
Like in a few of his other restaurants, Chef Sandoval has really created a unique and exciting menu at Tamayo that explores new and innovative approaches to Mexican cuisine and after dining here, you will definitely leave with a whole new appreciation for Mexican eats.
Tamayo Modern Mexican Kitchen and Tequileria is located at 1400 Larimer Street // http://www.richardsandoval.com/tamayo


Our name ‘Cantinetta’ means little wine cellar in Italian. For us, this is the perfect name for our restaurant as it celebrates one of our two biggest passions, wine. The other is of course food, great, simple, Italian food.
Stunning Italian food in the heart of Crosby. Blending traditional Italian food with a modern dining experience
Offering a superb selection of Wines, Cocktails and Beers, Cantinetta Ristorante & Bar is a great place to start your evening
Follow us on social media


Sometimes you need to take a leap of faith…..
Over the past 18 months, Freckle Face Fudge has grown from an idea to a thriving business. As a family, we truly enjoy working together to provide yummy treats for the people in our community and beyond. So, with the addition of three Farmers Markets, 5 locations and online orders, we’ve decided to do this full-time. As of Friday, June 7th….we’ll be full time candy makers. We look forward to serving the tastiest and highest quality fudge around.


A Cultural & Gourmet Food Tour of Nice punctuated by stops for gourmets and lovers of good produces. A pleasant moment for discovering the flavors of the local culture, its craftsmen and its inhabitants, accompanied by a professional guide passionate about tableware, quality food and delicacies; a local guide knowing all the Old Town's culinary secrets, the best addresses and tips.
An innovative walk in the heart of an authentic market in contact with quality craftsmen as well as the most beautiful colorful stalls to taste the flavors of the Nice country in all its diversity and influences: Italian, French, Provençal or elsewhere. Taste the most famous typical dishes such as a famous galette of chickpeas baked in the oven or the freshest and most popular & authentic sandwiches of Nice while enjoying our best wines; as a bonus, you will leave with the real recipes to prepare them at home. You will also savor sweet and savory local products & flavor pairings: olive oils, wines, cheeses, cold meats, honeys, confectionery, fruits, pastries & artisanal ice cream.
A tailor-made visit according to your desires to touch the finger and the language which makes the richness of our culture, what it produces and what it offers the best. In half a day, you can get to know the snacks, restaurants, traders that we make it a point of honor to select rigorously to avoid you falling into the many "tourist traps".
All tastings are included, the equivalent of breakfast and lunch
FOR FINE GOURMETS AND BON VIVANTS!
Highlights of "Cultural & Gourmet Food Tour of Nice":
A unique immersion in the alleys of Nice Old Town and in the heart of the city's oldest market
The true culinary and cultural history of Nice
A lot of delicious tastings of specialties from Nice, a rigorous selection with a high preference for quality & authenticity of the best: main dishes, snacks, local products, wines, cheeses, cold meats, olive oils, also various sweet treats, home made ice cream and salted & sweet pairings
A culinary encounter with the artisans and merchants of Nice Old Town
A local, professional & passionate guide, expert of Nice Old Town and the local culinary culture
Get to know the best addresses and the best restaurants to continue your holidays in Nice
Cards with all the best Niçois recipes to cook at home
Pricing conditions :
* These excursions are suitable for children /families
Students rate (from 18 years old) = -10%; 12-17 years old = -10% ; 6-12 years old = -50%; 1 - 6 years old = -70%
- Departure : Every Tuesday, Wednesday, Thursday and Friday at 9.30 from Castel Plage
- Route: Nice Old Town - Duration: 4H
- Walking Food Tour
- Languages : English, Spanish, French, Italian, Portugese
- Rates: From 65€ / person
8 quai des Etats Unis - 06300 Nice
Devant la plage du CASTEL Nice Azur Visit - Tours à pied


Whether you fancy yourself as a bit of a dab hand at BBQ cooking, or your food offerings tend to resemble pieces of charcoal than a chicken leg, let’s face it – having a barbie is great fun, and a good excuse to see friends and family, and even enjoy the odd alcoholic drink.
Gone are the days though when Dad or Uncle Dave donned his apron and took charge of the grill to cook up a dodgy looking burger. There’s certainly been a shift in BBQ food fashion, with many people now opting for the more exotic tuna steak, pulled pork or roasted halloumi.
Summer’s still here, so why not invite some friends round, get your barbie out and cook up some al fresco treats! If you’re not sure what you’re doing, need a bit of recipe inspiration – or don’t actually have a BBQ – help is on hand by visiting the website below.
BBQ Talk is packed full of tips, facts and ideas on what to cook, how not to cook, types of barbie, and overall tips on making your BBQ as successful as it can be. You can even join online discussions with other BBQ-ers in your quest to serving the perfect sausage.
So what are you waiting for, expand your BBQ world at BBQ Talk
What will you put on your barbie?!


Food Waste World Common Issue
It seems that Food Waste is a common situation for family dinners or school activities. Researchers from all over the world have argued again and again that food waste is a really big issue and growing problem. Food distributors, restaurants and supermarkets should all bear some responsibility. A recent report from the USA Food and Agriculture institution sated that decreasing Food Waste by around a quarter would mean there was enough food stock to feed global population. Statistics also shown that developed countries waste almost as much food as sub-Saharan Africa produces. Governments and business parties are all trying to tackle the issue in various views.
Food Waste How to Do
Some researchers believed that data analysis can help farmers run their farms more efficiently and sustainably. Take VitalFields as an example, the enterprise has already cooperated with hundreds of farmers in Poland and Germany monthly. VitalFields, which has operations in Germany and Poland has developed a software-based system for recording food in the field. One more example could be BT9, a technology company which has operations across EU and Africa. BT9 uses wireless sensors to monitor the storage conditions of perishable food. Alerts will be sent to farmers if data went wrong. Actually, a great number of food is wasted during the transit from the field to supermarkets and restaurants. However, some government bodies around the world still claimed that food waste is still on the rise. It seems that technology could prove key to addressing the problem, ultimately success will come down to how much we are willing to change the way we live. Poor temperature throughout the cold storage supply chain turns to be a huge issue for the food industry.
Food Waste New Ways
Since 2014, the hospitality sector is another dominant culprit when it comes to food waste, responsible for throwing away $80 billion worth of food annually. Olio app, which connects neighbours and local businesses wanting to exchange or sell surplus edible food, may brings another solution for food waste. The app can assist food hunters can to search for items nearest to them and arrange pick-up via private messaging. What you need to do is upload your food picture, price and location etc. The app has be downloaded over 60,000 times so far. In the future Olio apps intends to enter into more countries. However, the enterprise faces cost budget from the UK government.


The ISO 22000:2005 is an international standard, designed to deal with the fundamentals of food safety management systems and ensure safe food supply chains.
This standard deals the requirements for any organizations in the food chain to meet the compatible food safety management process. Also, include hazard analysis and critical control points (HACCP), improved communication with suppliers, customers and consumers for continual improvement and updating of the management system. Across the supply chain and more effective management systems. Enhance communication on food safety issues to help raise standards of food safety, to prevent food contamination and ensure the quality of the product.
Benefits of 22000:2005
How do you implement ISO 22000:2005?


If I don’t receive your subscription by the end of May I will send you an email reminder. I’m a volunteer with a day job and it’s always nice to have prompt renewals without repeated appeals. Many thanks.
Wayne MacGregor Parker
Notice to members of CGS - Please Join the SCIO
(reprinted from clangregor.com/join-the-scio)
The latest Newsletter ( No. 91 Winter 2020 ) contains an article about our change to a Scottish Charitable Incorporated Organisation (Clan Gregor Society SCIO).
The article explains that automatic transfer of membership from the current Society to the SCIO is not possible. Each member of the Society must apply for membership of the SCIO, using the form included with the newsletter or via the pdf version at the link below. The validity of membership subscriptions will be carried over, so the only thing CGS members need to do is submit the application form. It is essential for everyone to complete the form.
After becoming a member of the SCIO, and while the current Clan Gregor Society remains in existence, each member will be a member of both organisations.
The form gives the essential information required for the new members’ register and the consent required by UK data protection legislation for the SCIO to use your personal data for the purposes stated. It also has two optional fields. One is to give a mobile telephone / cellphone number to provide another way of contacting you. The other is to give your occupation or qualification to indicate what particular help you might be able to provide to the SCIO.
Please type your name in the box after “Signed”, as this is acceptable in an electronic application. Thank you.
MacGregor’s Venison Collops
(adapted from Mary MacGregor’s Scottish Cook Book)
- Small-medium venison roast sliced in ½” thick slabs
- Large onion sliced
- 6 mushrooms sliced
- 2 Tbls flour with seasoned salt ( I use Old Bay or seasoned salt mix)
- Generous spoonful of bacon grease, butter or lard
- Fresh ground pepper
- ½ cup rich beef stock
- ¼ cup red wine ( I used Dubonnet) and small shot of whisky
- ½ cup bread crumbs and ½ cup oatmeal
In small Dutch oven or covered pot melt grease and lightly sauté onions on stove top. Thoroughly coat meat in seasoned flour mix and place in pan on top of onions. Cook for a couple of minutes or until showing brown on both sides. Put mushrooms on top. Pour in stock and wine. Lightly stir in bread crumbs and oats, leaving meat and onions on the bottom as much as possible.
Cover and place in 350-400 oven. In about 15 mins check on meat, pour in shot of whisky while gently stirring up the contents to mix in the oats and crumbs.
Place back in oven and pull out whenever you feel the meat is properly cooked, usually around 20 minutes for me for rare to medium rare.
Recipe calls for placing meat and gravy over hot buttered mash potatoes and serve with green vegetables. We really liked placing on top of Wild rice cooked with pinch of rosemary and Old Bay/seasoned salt.
Recipe calls for serving with Rowan/currant jelly.
Moose or beef can be substituted for venison. This recipe is a bonnie treat!
Wayne MacGregor Parker


If you're looking for a yummy and mostly nutritious snack for your kids, look no further. This recipe for Pumpkin Flax Muffins (it's actually a vegan recipe, although I am not a vegan) is such a hit with my girls and it's sooooo easy to make. Seriously, my girls are the pickiest eaters on the planet and they LOVE these. I thought, if my kids love these, surely, yours will, too. Enjoy!
2 T. Flax Seed Meal
6 T. Water
1 1/2 C. Sugar (I know, it's alot of sugar, but it's the only unhealthy thing in the recipe)
1 Cup of Canned Pumpkin Puree
1/2 Cup Applesauce
1 C. Whole Wheat Flour
2/3 C. All-Purpose Flour
1 tsp. baking soda
1 tsp. ground cinnamon
3/4 tsp salt
1/2 tsp. baking powder
1/2 tsp. ground nutmeg
1/4 tsp. ground cloves
1. Preheat oven to 350 degrees F. Lightly grease a muffin pan
2. Whisk together flax seed meal and water. Mix in sugar, pumpkin and applesauce.
3. In a large bowl, stir together both whole wheat and all purpose flour, baking soda, cinnamon, salt, baking powder, nutmeg and cloves. Add flour mixture to pumpkin mixture; stir until smooth. Pour batter into prepared pan.
4. Bake for approximately 35 minutes, or until toothpick comes out clean.


So, been super busy with the spring real estate market picking up. Showing homes, listing homes, closing deals, photo ops, birthday parties, first teenager in the house (ugh, Dad, don't be so dumb). Cooking has been more of a means to an end than an end of itself, and all the other fun stuff I like to do? Yeah, none of that, either.
But hey, complaining about being busy is stupid. It sure beats the alternative.
And a few other things to catch up on. A trip to Mexico that was pretty neat, if you like sleeping on a slab of concrete disguised as a bed. Fruit trees blooming. The first lawn mowing of the season (and I didn't have to do it, see above teenager footnote). And cooking with lard. Yup, you read that right. I have been making flour tortillas with lard lately, and while I'm no Gordon Ramsay, I'm pretty sure they turned out better tasting and more tender than using vegetable shortening. I figure a few centuries of folks making them that way must mean something was working, right??
Anyway, on to the good stuff. BACON JAM. Yes, it's bacon. It's kinda jammy. My wife thought it was something you'd spread on toast in the morning at breakfast, and hey, it's a free country, and I've never met bacon I didn't like, so go for it. However, I whipped up a batch to top the burgers at said teenager's birthday bash the other night, and it was a hit. Even the missus said she liked it, and that's saying something. It's a little spicy, smokey, a tad chewy in a good sort of way, and when you put a dollop on a hefty slice of extra sharp cheddar... YEAH BABY!! (Speaking of sharp cheddar, ever tried honey on it?? Divine.)
So, without further distraction- Bacon Jam:
Equipment needed- 1 10" skillet, chef's knife, cutting mat, clean pint jar with lid and ring.
One pound sliced bacon, diced
Two medium onions, small dice
Half cup brown sugar
2/3 cup strong black coffee (I used espresso)
1 Tbls Worchester sauce
1 tsp Dijon mustard
3 tsp Sriracha sauce
1 tsp kosher salt (do you get the irony here??)
In a 10" skillet, saute bacon until just crisp. Remove bacon and half the drippings, which you could save for later use if you want. I like to fry my sunny side eggs in it. And yes, the yolk must be runny or they aren't fit for man or beast.
Place diced onion into skillet with remaining bacon fat, and cook till translucent and soft. Add bacon & remaining ingredients to pan, reducing heat to med-low, and continue cooking, stirring occasionally for about 30-40 minutes.
While bacon jam is thickening and reducing, make sure your jar is clean, and the seal on the lid is new or in very good condition. After jam is reduced and before you gorge yourself on it, place bacon jam into jar, and seal. Let jar set on counter until the seal sets, and finishes cooling. This recipe makes about 1/2 cup more than will fit in pint jar, so, reward yourself for all that grueling effort and slaving over the hot stove for ever, serving on aforementioned extra sharp cheddar or on a fresh, hot, home-made burger right off the grill. Don't say I never did anything for you. You're welcome.
Also, here are some fish feeling kinda koi.


Guests spending their nights at San Leonardello’s have the opportunity to book an exclusive traditional Sicilian dinner.
The best dishes of the tradition of the Island are prepared using own organic-farmed products, typical quality products of the region and the special knowledge contained in the family recipes handed down through generations. Also, you will find a wide selection of DOC Etna wines and a variety of the renowned Sicilian patisserie.
For breakfast it will be possible to taste the organic marmalades and lemon blossom honey produced in the farm, together with white bread or the typical Sicilian bread made from durum wheat. Season fruit, biscuits and homemade cakes, milk, tea and coffee and fresh lemon juice complete a rich and authentic breakfast. In the summer you will be offered the typical Sicilian granita. On request, as additional service, you can also taste fresh eggs laid by our own farm hens.


This recipe has become one of our family’s frugal favorites and is a modification of a Spinach Rice Casserole from Tammy’s Recipes, which she adapted from a recipe on a bag of Fresh Express Spinach.
This makes a great meatless meal.
I changed the name to Greens and Rice Casserole because I’ve used canned collard greens and canned turnip greens (instead of spinach) the last two times.
For a side dish, consider making only one-third of the following recipe – which is really three batches!
27 oz can of greens
3 tsp dried onion (or 6 Tbsp fresh, minced onion)
3 cups cooked whole-grain rice (measured after cooking, not before)
3 cups shredded cheese
1 cup “broth” from canned greens
6 eggs, beaten
½ tsp salt (optional)
In a large mixing bowl, combine all ingredients. Pour into three greased 8x8-inch square baking dishes. (Or use one 9x13 dish and one 8x8 baking dish.)
Bake at 325 degrees for 35 to 40 minutes, until set in the middle. (Test with a fork.)
- Use either cheddar or mozzarella – or a combination of both.
- Sprinkle a generous portion of extra (mozzarella) cheese on top!
- Add ½ cup of fresh grated carrot before baking. (I’m always trying to add extra veggies!)
- Cook up a batch of whole-grain rice ahead of time and freeze 1-cup portions in freezer bags; pull out 1-cup portions as needed.
- I’m already thinking of another modification: substitute chopped or grated zucchini for the greens...


Visit Our Farm
Vanilla Experience Luncheon & Farm Tour
12:30 PM. Monday – Friday
Prices: Adults $48 Children ( Under 12 ) $28 (Children Under 3 Free)
Our Vanilla Luncheon offers a welcome beverage of Vanilla Lemonade, Vanilla Ice Tea or a “Jimmy Boy” half Vanilla Lemonade, half Vanilla ice tea – Named after our owner Jim Reddekopp
An "amuse" of garam masala shrimp cooked in vanilla butter served on a crostini with our vanilla pineapple chutney.
A Vanilla Citrus Bourbon Chicken Sandwich topped with Vanilla Caramelized onions and served in a Vanilla Sweet Bread Bun with a Vanilla Mango Chutney Aioli.
Organic Salad topped with a Vanilla Raspberry Balsamic Dressing, Vanilla Honey Peppered Pecans & Feta Cheese, with a side of oven roasted potatoes with our signature Vanilla Southwest Rub.
Dessert to follow the Vanilla Presentation and Farm Tour is a scoop of Hawaiian Vanilla Bean Ice Cream.
– Wear comfortable walking shoes and bring a light windbreaker or sweater. During the rainy season (Nov-Apr), bring a rain jacket or umbrella.
Gallery & Gift Shop Open Mondays through Fridays from 10am to 3pm.
Advance reservation required due to limited seating.
Still have questions? Give us a call at (808) 776-1771


I’m all about the planning! Planning your week’s meals is an important element to making sure that our family receives a balanced and healthy meal in today’s over scheduled world.
However…. Planning isn’t always done. In order to be ready for these crazy days where everyone is hungry at 6PM and you’re home at 5:55PM with no ideas for dinner you need to have some basics at home:
- Chicken Tenders (homemade from previous dinner)
- Black Beans
- Frozen vegetables
- Frozen potato wedges (Alexa’s recommended)
- Frozen Shrimp
- Veggie Burgers (we like the Chipotle Black Beans from Gardenburger)
Here are some quick & easy meal Ideas:
Cuban Style Black Beans over a bed of white
Rice – heat up pre-made frozen black beans or open up a can of black beans. Make rice (25 minutes). Serve black beans over white rice with side of veggies or a salad.
Veggie Burgers with Salad
– Grill up some frozen veggie burgers and serve with a salad
– heat up frozen (homemade) chicken tenders and serve with roasted potato wedges (from frozen, Alexa’s) and vegetable of choice (fresh or frozen, no canned veggies please).
Pasta with sautéed shrimp
– sauté some minced garlic in Olive Oil, add defrosted shrimp and add S&P and basil (fresh if you have it) and cook until shrimp is done. Serve over cooked pasta.
These are just some of my ideas, what are your favorite quick & easy meals?
Betty Hakes is a working mom and entrepreneur. Her passion is to bring families back around the dinner table and to help business succeed locally and in the online space.


They are also loaded with monounsaturated fat. This EASY keto recipe for flourless chaffles (or aka low carb flourless waffles) can be mixed, cooked and on your plate in under 5 minutes. Mix and match this with your favorite low carb dip and find out the best combo that works for you! As an Amazon Associate I earn from qualifying purchases.These low carb chocolate waffles are perfect if you don’t want to use flour and want to be dairy-free. If you’re missing sandwiches on your low carb or Keto diet, use two chaffles to get your sando fix. https://www.bbcgoodfood.com/howto/guide/top-10-flourless-baking-recipes
We are substituting almond flour for almond butter in these flourless waffles. Doing this helps to combine ingredients more evenly.The trick in figuring out when your waffle is done, is to wait for the steam to stop. With our flourless chaffles recipe you can still get in on the chaffle craze! The size really doesn’t matter. There are also 3 other recipes you could pair with this breakfast.These easy keto chocolate waffles are dairy free along with being flourless. I do not have a recipe but my good friend at, Keen for Keto, has a fantastic Below I linked my other flourless waffle. Adjust your time to your preference though.To make waffles, you, of course, need a waffle maker. * Percent Daily Values are based on a 2000 calorie diet.Simple, short and tasty basic chaffle recipe using only 3 ingredients: cheese, eggs and either coconut or almond flour.
Here is a delicious, simple to make Keto Waffles recipe. Oct 29, 2019 - Yes, you read that right... Flourless Chaffle Recipe To be different I used dairy-free cream cheese and added cocoa powder for chocolate. Here is a delicious, simple to make Keto Waffles recipe. Here’s a BONUS!
Alright, so now that we got the classic 2 ingredient chaffle recipe out of the way, let’s talk about how to make the BEST chaffle recipe. The recipe was created during the chaffle craze.A chaffle is a waffle made with cheese.
One of these would Amazon Associates. Saying no to flour but still want that chaffle? We recommend playing around with the cheese type and cooking time to get your preferred final product.1.5 Net Grams, Almond Flour, Chaffle, Cheddar Cheese, Coconut Flour, Dash Waffle Maker, Eggs, Keto, Keto Recipe, Low Carb, Low Carb Recipe, Monterey Jack, Mozzarella, Mozzarella Cheese, Parmesan Cheese, Pepper Jack Cheese, Sugar FreeIn a small bowl, whisk the egg until fully combined.Whisk the cheese and flour into the egg until fully combined. Flourless Keto Avocado Chocolate Brownies (Dairy-Free + Paleo + Gluten-Free) with VIDEO is an easy recipe for low-carb brownies that are free of refined sugar. Before you ask “what is a chaffle?”….It’s a waffle made out of cheese….a Chaffle! These easy keto chocolate waffles are dairy free along with being flourless. It’s time to eat! A request came in for a flourless chaffles so we did some research, tried a few things and boom! Saying no to flour but still want that chaffle? You can even make syrups at home! Thanks to everything seasoning, it has a salty and savory flavor, and then you can put whatever your heart desires inside (think: meat, eggs, tomatoes, lettuce, nut butter, and more).
Recipe Tip: Ricotta Cheese If you are going flour-free, try While there are numerous brands of almond butter, our favorite is No flour, no problem! They have been shared over 10,000 times! I also have a blog series from when I was on the Deeper State Keto weight loss program. Let's get keto cooking!The no flour chaffle recipe is for 1 waffle, just multiply to make more!Something to note: the almond butter will cost you a few more carbs than almond flour that is used in the traditional chaffle. This recipe is extremely versatile and you can make a sweeter waffle, or y0u could add chopped pecans, or … To make them extra special, they are flavored Almond Joy. The You can even make syrups at home! This recipe is extremely versatile and you can make a sweeter waffle, or y0u could add chopped pecans, or even other seasonings for savory tasting waffles.Serving Size: 2 square waffles or 1 large Belgian WaffleMix your Soften cream cheese, 2 eggs, cinnamon and vanillia extract into a food processor, blender or you can mix by hand using a wisk.
Reach out to me if you have any questions. At no extra cost to you, I have affiliate links to help keep my site going for you. To make them extra special, they are flavored Almond Joy.To make it easier to mix the batter, heat your coconut oil if it's in the solid form for a few seconds in the microwave.The waffles are done cooking when the maker stops steaming.On here you will find keto recipes all under 10 total carbs. There are also 3 other recipes you could pair with this breakfast.
To be different I used dairy-free cream cheese and added cocoa powder for chocolate. Once the waffle maker is fully heated, lightly spray with cooking spray. None the less, we have found a delicious alternative to flour! If you’re missing sandwiches on your low carb or Keto diet, use two chaffles to get your sando fix.
These brownies only have 3 grams of net carbs per serving!


Don't know the rules? Don't worry, just turn up, play games and have fun
Bring your friends, make new friends
Information about MillBay Hub
Where: Plymouth School Of Creative Arts
Address: 22 Millbay Rd, Millbay, Plymouth PL1 3EG
When: Wednesday 3:30pm- 5:00pm
Who: boys and girls aged 8-16 years old
In Plymouth, weekly Wicketz sessions at the Millbay hub currently see the first part of the session be cricket based and the second half centred around healthy eating. Working with Devon and Cornwall Food Action, Katie collects food donations twice a week and uses these as ingredients for her healthy living workshops, which has so far seen smoothies, tuna pasta bake, chicken and broccoli hoi sin stir fry, fruit crepes, vegetable soup and omelettes made by participants. These simple recipes are easy for participants to replicate at home and encourage them to eat more healthily on a regular basis.
For for information contact Katie Holland our Wicketz Development Officer.
Mobile: 07498 751414


Photo By Daniel Kwak
"A Small Price To Pay for a Heavenly Delight!"
"When Fauzia’s Heavenly Delights was first born 24 years ago, my mother said to me "If you want something done right, you must do it yourself. " It was with this advice that I realized the only way for me to really set myself apart, was to be as unique and true to myself as possible. Everything from the Jerk Seasoning that we use for our famous Jerk Chicken to the many vegetable combinations that we offer daily, are my own creations. When I am in the kitchen it feels like I am a scientist in my own lab."
-- Fauzia Abdur-Rahman, Owner
East 161 Street and Concourse Village West, Bronx NY | (718)- 930- 5711 |
Photo by Daniel Kwak
"Best food I ever eaten off of a food truck. You know the food is good when people are on line patiently waiting to order. This truck is around dozens of other restaurants and food trucks. So you have a variety of selections but people choose to stand and wait for her food."


Crêpe Bar, an experience where raising the bar is about a dedicated, passionate focus on the details, and the art of making delicious food. Crêpes are made fresh-to-order and incorporate seasonal ingredients thoughtfully sourced from some of the top farms in Arizona and the region. Open for breakfast and lunch, we also offer an exceptional selection of espresso, coffee, and teas sourced from a carefully curated list of purveyors. We look forward to serving you.
Phoenix New Times 2016 - Best of Phoenix, Location for a Scenester


Producers often ask me “What is the best feed buy right now?” I used to look at cost per ton and cost per gram of MP in ingredients to answer that question. Now I have developed a spreadsheet to help answer that question more effectively. Since we have limited space for ingredients, we need to choose the best ones that will fit in a very diversified portfolio of rations.
The first limiting amino acid for milk production is lysine. I really try to maximize grams and its ratio to MP first. Based on lysine, distillers, corn gluten feed, soy hulls, soybeans, and corn are all good buys right now. I think we need to be feeding a high forage and higher starch starch ration to create the best income over feed cost for your herd. Less expensive corn looks like the trend, so it fits nicely over sugar and digestible fiber sources right now.
If you have questions about your commodity feeds and which ones are right for you, please call us at (715) 748 2096.


As the seasons shift, so must your approach to feeding your pond fish. Proper nutrition is essential year-round for the health and well-being of your aquatic companions. Whether you're contending with the heat of summer or the cold of winter, understanding the seasonal dietary needs of your fish is paramount. Join us as we explore the intricacies of feeding your fish throughout the changing seasons, ensuring they receive the optimal care to thrive in any climate. As with all things pond fish, speak with your pond fish dealer for additional advice.
Your pond fish will gradually become more active as water temperatures increase in the spring, which means it’s time to eat! You can start feeding your pond fish once the water temperature stays consistently above 50°F. A good rule of thumb: If your fish are looking for food at the surface of the water, they’re probably hungry and have decided for themselves that it’s time to start eating. Ease their systems into things with a cold-weather wheat germ-based diet. When the water temperature reaches 60°F, you can switch to a protein-rich diet.
Late Spring to Early Summer (aka breeding season)
The mild temperatures of late spring and early summer kickstart the pond fish breeding season. Goldfish will appear striking in color and brightness with an impressive level of activity. This increase in activity means they will need even higher levels of protein to support the production of milt and eggs. Depending on the type of fish in your pond, a balanced diet for pond fish breeding season may include a combination of high-protein pellets, blood worms, brine shrimp, pond plants, and vegetables.
Summer is the most active time of year for pond fish, so feed them a protein-rich diet but be careful not to over-feed. Most pond fish can eat up to 3 times a day in the summer, while Koi can eat up to 6 times a day, so we understand this can be tricky. A general rule of thumb for feeding your pond fish is to give the fish no more than they can eat in 5 minutes. Reminder: The summer heat will cause a drop in the oxygen levels of the pond, so it’s important to aerate the water with a pond aerator, spitter, waterfall, floating fountain, or fountain nozzle.
Fall and Winter
As the water temperature starts to cool, you will want to prepare your pond fish for the winter ahead. Having a thermometer is important so you can determine the water temperature, which is the only way to know how to feed your fish correctly. The lower temperature means reduced activity for fish and the slowing of their metabolism. The higher protein diet from summer will allow them to build up a reserve of fat to assist them during the cold winter months. Fish will generally slow feeding when water temperatures are at or below 60 degrees. When the water temperature is steady between 55-60° F, only feed once a day and switch the food to a wheat germ-based diet because these foods are highly digestible at lower temperatures. When the temperatures stay between 50-55° F, reduce feeding to once a week. If there is a chance the temperature will drop below 50 degrees within a few days, do not feed the fish. They are not capable of proper digestion in cold water and the food can decay in their system, sending bacteria into the bloodstream and killing the fish. If the temperature stays below 50° F, you can stop feeding them until the weather warms in spring. It is important not to overfeed because uneaten food will add excess organic matter to the pond increasing the chances of low oxygen levels and a fish kill. Discard any remaining fish food since the nutrients in any open packages will disintegrate over time. Sometimes there are warm spells during the winter seasons and fish may come to the surface. Be sure not to feed them as they may be coming up for air and any food they eat will not be digested.
Following these guidelines will help with a feeding program aimed at supporting healthy fish. We suggest also feeding your fish insects such as spiders, grubs, and worms regularly to reap the health benefits. Just make sure they don’t bite the fish. You can even feed dried insects but make sure to soak the bugs first so the fish can swallow them easily. Flakes should also be soaked before feeding to aid in digestion. These floating foods can be a great way to add vitamins to their diet. Some great supplements to add to their diet are Vitamins B and C, spirulina, and wheat germ oil. Also, fish oil can be a great source of energy for your fish. Variety is key in a fish diet so they can get all the nutrients they need. Adding fruits and greens is a great way to provide these nutrients besides just giving supplements. If giving dry food, then be sure that the pellet is a size your fish can swallow and that it is of high quality. It is costly to manufacture high-quality food so unfortunately it is expensive to invest in. However, if you are buying lower quality food to save a few dollars then you may be putting your fish at risk as well as your entire pond. Inexpensive foods can contribute to water quality and clarity issues. When giving your fish a quality brand, you are keeping your fish healthy which means less waste in your filters to pollute your pond ecosystem.


DIY No Bake Granola Bar Recipe
Granola bars are the perfect on-the-go snack for anyone from the busy soccer mom to the burly wilderness guide. However, not all granola bars on the store shelves are the healthiest snacks. Being a vegetarian, I always check the nutrition facts so I can get the most protein and carbs for my money. If you haven’t been checking nutrition facts on granola bars, you should. Many bars boast low calories, high protein, full of energy or whatever but they are still full of sugar or high fructose corn syrup.
When you are out on your adventures or just having a busy school day, you need fats, carbs, and protein, not sugar. Sugar will just give you a quick high and a horrific crash. The most nutritious granola bars always seem to taste fabulous but you will pay for it. If you are on a budget or just simply want to feed your body wholesome food, check out these do-it-yourself granola bar recipes. I tried to find the two easiest bar recipes that require only a bit of roasting in the oven so you can spend more time outside than in your kitchen!
No Bake, Five Ingredient Granola Bar
This first recipe is fairly basic. However, it is extrememly customizable. You can add whatever goodies your little heart desires or you can keep it simple with just the five basic ingredients.
- Pitted Dates, 1 cup (230 mL)
- Rolled Oats, 1.5 cup (350 mL)
- Creamy Nut Butter (any kind of nut butter will do, peanut, almond, whatever), ¼ cup (60mL)
- Roasted Almonds, 1 cup (250 mL)
- Honey (or maple syrup), ¼ cup (60 mL)
- OPTIONAL INGREDIENTS: Chocolate chips, dried fruit, vanilla, coconut flakes
- Process dates in a food processor. Dates will clump together, that is normal.
- Toast your oats in the oven for 15 minutes at 180 degrees Celsius (350 degrees Fahrenheit) on a baking sheet.
- Place dates, oats, and almonds in one bowl. Set aside.
- Heat honey and nut butter on stovetop to melt over low heat.
- Once melted, pour the honey and nut butter mixture over your dates, oats, and almonds.
- Mix all ingredients together. Make sure to disperse dates (they tend to stick together).
- Line a square baking dish with parchment paper or plastic wrap.
- Lay your mixture in the baking dish, spread, and flatten well (the larger the dish the thinner the bars and vice versa).
- Cover dish with plastic wrap. Let sit in fridge for 15-20 minutes so the bars can set and harden.
- Remove mixture and cut into bars. You can keep these in an airtight container for about a week. You can leave them in the freezer for even longer.
This recipe was adapted from: http://minimalistbaker.com/healthy-5-ingredient-granola-bars/
No Bake Quinoa Bars
Quinoa tastes like a grain but is actually a seed. This seed has a nutty flavor that is great for a salty side dish or a sweet-tasting bar! Quinoa is high in protein. It is actually the only plant based protein that has all amino acids our bodies need. Quinoa is a great option for vegetarians or anyone looking to up their protein intake. All these bars can be adapted to your taste. Don’t be afraid to experiment with different types of dried fruits. Quinoa is usually eaten cooked but this recipe calls for raw quinoa (less cooking yay!).
- Raw Quinoa, 1 cup (230 mL)
- Rolled Oats, 1 cup (230 mL)
- Pitted dates, 1/2 cup (120 mL)*
- Creamy Nut Butter, ½ cup (120 mL)
- Dried Fruit, chopped (blueberries, cherries, and cranberries are my favorite!) ½ cup, (120 mL)
- Honey or maple syrup, 1/3 cup (80 mL)
- Chopped nuts of your choice, 1/2 cup (120 mL)
- Vanilla Extract, 1 teaspoon
- Optional: Shredded coconut, Mini chocolate chips (or chocolate flakes)
- *If you do not have dates on hand, you can always up the amount of honey.
This how to is very similar to the first recipe.
- Roast oats, quinoa, and nuts on a baking sheet in the oven for 10-15 minutes at 180 degrees Celsius (350 degrees Fahrenheit)
- Combine honey and nut butter in a saucepan. Heat on stove top over low heat until melted and combined.
- Process dates in food processor.
- Mix vanilla into honey and nut butter mixture.
- Mix roasted oats, quinoa, dates, and nuts with honey and nut butter in a bowl.
- Line a baking dish with parchment paper.
- Let mixture cook a bit before adding chocolate chips. Add coconut flakes if desired.
- Put mixture into baking dish and firmly flatten the mixture. Make sure to really push down on the mixture so they are condensed and will stay in their solidified form instead of crumbling apart.
- Chill in the mixture in the fridge for two hours or overnight. If you don’t chill these, you will have a crumbly mess
Also think about adding
- Dried fruit: raisins, cranberries, blueberries, cranberries, cherries
- Seeds: chia seeds, flaxseeds, sunflower seeds
- Drizzles: Think about drizzling yogurt or chocolate on top of your bars. This will require more set time in the fridge but oh my yum!
- Nut allergy? Use sunbutter instead of peanut or almond butter or add coconut oil.
These bars do take some time to set in the fridge. However, your bars will be the perfect taste for you and you will know the exact ingredients you are putting in your body and feeding your family.
Is there any other outdoor snacks you like to make yourself? Tell us in the comments below!
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Minimize Food Wastage in Your Kitchen This Ramadan
Ramadan is known as a time of fasting self-control and giving. Year after year the concern of food waste is getting bigger since most of the amount of food that is being prepared at the restaurant kitchen is going to the trash. This requires a bit of observation and calculation in order to control it more efficiently.
There are several ways to reduce food waste on any Iftar buffay; here are some ideas to read through.
Manage your measurements: You have to know what you are using and what is being thrown away because you can do a lot about it. Controlling your waste allows you to reduce the quantity being bought from the trader thus, the amount of money you are paying will automatically reduce.
Plate portion size: In Ramadan specifically food feast season hits the most, where delicious plate are craved, and not all food will be eaten so you will end in throwing maybe ¾ of the portion away. To prevent this from happening and keeping your table extravagant, you can estimate the quantity you are offering in the plate to be enough for one person so you reduce the waste at the end of the table service. So, the time spent on preparing the waste food will be put in other tasks in the kitchen, hence the work flow will be effectively driven.
If you are offering a Buffet you need it to look rich with variety of food with a twist of balance of course! Omega Systems offers the Best POS System in UAE that can make things easier and hassle-free. This Restaurant POS System Dubai allows you to select from each section in your menu couple of plates to serve, so you have different of courses to serve during the holy month.
Plan meals ahead: For Ramadan month, you can plan ahead the menu for the fasting days, so you purchase the right amount of food and ingredients. No more no less amount are being prepared and disposed to damage
Contribute in donating the leftovers: It’s the month of giving right? So why not giving the extra food being left in your kitchen! There are some people who are not capable of having a wide range of food on their tables during Ramadan. This little step will benefit both parties to feel content. You can also share it with a local mosque!


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Eating Gluten Free
I have been leading a gluten-free life for about 10 years now, and it has not always been as easy to just pop in at your local grocer and buy some GF products. A few years ago it was a mission to find some gluten free cake flour or just a packet of biscuits that don’t cost an arm or a leg as it was only stocked in select stores for health fanatics. My gluten free diet is not by choice, believe me, if I could just eat a piece of cake or bread full of wheat and all the good stuff I would, but it does not sit well with me. Doughnuts and hot cross buns are especially hard for me to resist, but I have come this far without it and my health is looking good, so that’s really all that matters.
If you have tried eating some gluten free baked goods, you would have probably had some really disgusting experiences that taste like cardboard or dry bread. I love food, and for me it is important that food tastes good and makes you feel equally good, so I was disheartened at first when I found that these store bought goods were so inedible (this is probably why this stigma about GF food exists). But you should know that there are some really good things out there too and it is even better if you try to make your own food. The flours have become much cheaper and there are a variety of good recipes out there, all you need to do is Google it and experiment.
One of my favourite things to eat are scones, with jam, cream ,cheese or just plain butter. It is even better with a cup of tea and some company, and if you could get your scones to be so good that your normal friends would also eat them with you, then you have accomplished what is thought to be the impossible. I have tried out many recipes, but this one for cheese scones is just the best. Think cheesy,fluffy, light, flavoursome and easy to make. I think its the closest thing to the real McCoy actually. I have slightly adapted the recipe from a Huisgenoot recipe book, and would love to share it with you.
The Recipe to Scone Success
What you will need:
- 375 ml gluten free flour (I used a mixture of Nature’s Source GF Cake Flour and the GF Self-Raising Flour)
- 10 ml sugar
- 15 ml baking powder (I just use normal baking powder as it doesn’t affect me)
- pinch of cayenne pepper
- 160 ml grated cheddar cheese
- 2 eggs, beaten
- 80 ml melted butter
- 1oo ml milk
- Preheat oven to 180 degrees Celsius and grease a baking tray.
- Sift flour, sugar, baking powder,salt and cayenne pepper together.
- add the cheese to the flour.
- Beat together butter, milk, eggs and fold into the dry ingredients.
- Place it on the baking tray and form a circle with your dough.
- Bake for 25 min.
- Cut your circle into six slices and serve.
I hope you love them just as much as I do! Please let me know what you think? 🙂


Hetty McKinnon’s pho noodle salad with tofu, wombok and broccolini
Brooklyn-based Hetty McKinnon is the author of two books packed with community-minded, homemade salads. McKinnon also recently launched Peddler, a bi-annual magazine exploring ‘the multi-cultures of food’. Here, she shares a pho-inspired salad imbibed with flavours of her Sydney upbringing.
“People often ask me which is my favourite recipe in my book Neighbourhood — my answer is always this vegan pho noodle salad.
When we lived in Sydney, my family would often head over to the neighbourhood of Marrickville to have a bowl of pho. Well, for the others, not me. I would covetously sit by and literally salivate over the intoxicating bouquet of cinnamon, cloves, ginger and star anise.
Having been a vegetarian for over twenty years, pho noodle soup is really one of the only meat dishes that tempts me. So here, I bring my flesh-free pho dreams to life in an irresistible noodle salad.”
This recipe serves 4–6 people and is both vegan friendly and gluten free. You can substitute broccolini for broccoli and wombok for green cabbage.
What you’ll need for the salad
350 g thick dried rice noodles
1 tablespoon extra-virgin olive oil
400 g broccolini, trimmed and sliced diagonally into 2.5 cm pieces
120 g wombok cabbage, finely sliced
220 g five-spice tofu (1 packet), finely sliced into thin strips
180 g bean sprouts
1 cup Asian herb leaves (Thai basil, coriander, Chinese shallots, Vietnamese mint or perilla)
1 long red chilli, finely chopped (optional)
1 lime, cut into wedges
sea salt and white pepper
What you’ll need for the pho dressing
2 onions, peeled and halved
7 cm piece of ginger, peeled and halved lengthways
1 cinnamon stick
5 white peppercorns
3 star anise
3 whole cloves
1 teaspoon coriander seeds
1.5 litres (6 cups) vegetable stock or water
1 tablespoon tamari
6 carrots, peeled and coarsely chopped
3 dried shiitake mushrooms
3 tablespoons extra-virgin olive oil
How to make it
To make the dressing, place the onion and ginger pieces directly on the flame of a gas hob or under a very hot grill until they are slightly blackened all over.
Heat a large saucepan over a medium–low heat. Add the cinnamon, peppercorns, star anise, cloves and coriander seeds and toast, stirring to prevent burning, for 30 seconds until aromatic. Add the vegetable stock, tamari, carrots, mushrooms, charred onion and ginger to the pan and bring to the boil, then reduce the heat to low and simmer, uncovered, for 60–80 minutes until reduced by a third. Strain. Season with salt to taste and whisk in the olive oil.
Bring a large saucepan of salted water to the boil, add the rice noodles and cook for 6–8 minutes until tender. Drain and refresh under cold running water.
In a frying pan, add 1 tablespoon of olive oil and pan-fry the broccolini for about 5 minutes, until just tender and lightly charred.
Combine the noodles, wombok, broccolini, tofu, bean sprouts and herbs and pour over some of the dressing. Mix together well, making sure everything is coated in the dressing and season with sea salt and white pepper. Serve topped with chopped chilli (if you like) and lime wedges.


Mallorca is known for its beautiful nature, lovely beaches, and its pleasant Mediterranean climate. Most visitors probably do not know it, but Mallorca also offers amazing culinary experiences. Close to 10 restaurants got awarded with a Michelin star, and many more restaurants are on the verge of joining the famous food guide.
The best restaurants are well spread throughout the island, from the big city of Palma de Mallorca to an idyllic castle hotel in the middle of the untouched Mallorcan nature. The prices also vary but are on a somewhat bit lower level than in Northern Europe. Remember to book a table well in advance, since there is a high demand for seats at these top restaurants.
No. 1 VORO – website
Restaurant VORO opened in 2019 in the 5-star Hotel-Park Hyatt Mallorca (now Cap Vermell Grand Hotel), located in the town of Canyamel. Just after one year, executive chef Álvaro Salazar and VORO received a Michelin star. In 2021/2022 the restaurant received his second star. Álvaro Salazar himself describes his food “as a journey, a universe, which transcends borders, but never forgets the Mediterranean”.
No. 2 Zaranda – website
Zaranda also belongs to the elite of Mallorca’s gourmet restaurants, and previously had two Michelin stars. The restaurant is incredibly idyllic in a historic castle from the Renaissance, which also serves as a luxury hotel. Here, Fernando Pérez Arellano creates his creative dishes, inspired by the Mediterranean and North African cuisine. He previously had a Michelin-starred restaurant in Madrid before moving his restaurant to Mallorca in the small town of Es Capdellá 25 km west of Palma de Mallorca.
No. 3 Marc Fosh – website
The English star chef Marc Fosh opened his restaurant in the exclusive hotel Convent de la Missió in 2009. It is located in Palma de Mallorca’s old town and was built in the 17th century to train missionaries. The food is inspired by Mediterranean cuisine and prepared at a high international level.
No. 4 Kairiku – website
Kairiku in the city of Campos is the best Japanese restaurant in Mallorca. It is located in a former wine cellar under the 5-star Hotel Sa Creu Nova Petit Palais. At Kairiku it is the chef who decides the menu (sushi, etc.), it is in the Japanese concept “omakase”, which means “I leave it to you”. There is only room for ten people sitting together at a large table.
No. 5 Andreu Genestra Restaurant – website
The restaurant Andreu Genestra is a real Mallorcan gem in Capdepera on the northeast coast. The head chef himself, is from Mallorca and the food is inspired by the traditional Mallorcan cuisine with lots of fish, seafood, and local vegetables. In addition, the restaurant has one of the island’s most extensive wine list. It is possible to choose between 5, 8 or 10 courses.
No. 6 DaiCa – website
It is surprising that a small town like Llubi in the middle of Mallorca can offer such a great culinary experience as DaiCa. The two owners come from Mallorca and Catalonia, respectively, and this is also where the inspiration for their food is drawn. The food is on a high level and so are the aesthetic expressions! It is possible to spend the night in one of three small cozy rooms.
No. 7 Es Fum – website
Es Fum (The Smoke) is in southwest Mallorca in the town of Costa d’en Blanes. The restaurant is part of the luxury hotel St. Regis Mardavall, which goes hand in hand with the food, luxury chef Miguel Navarro presents at Es Fum. It is possible to choose between two gourmet menus of 6 and 8 courses.
No. 8 Maca de Castro – website
Maca de Castro is the only Michelin restaurant in Mallorca with a female executive chef. Among other things, she has been apprenticed to the legendary restaurant El Bulli and has had one of the coveted stars since 2012. An 11-course gourmet menu is available, which varies from day to day depending on the fresh ingredients available. Maca de Castro is in the resort town of Port d’Alcudia.
No. 9 Adriàn Quetglas – website
For several years the head chef Adriàn Quetglas worked at Marc Fosh (number three on this list) before opening a Spanish restaurant in Moscow in 2005. In 2015 he came back to Mallorca and the following year got the coveted star. His five-course menu changes weekly, and there is also a five-course lunch menu. The cuisine is internationally seasoned with a touch of Mediterranean.
No. 10 DINS Santi Taura – website
The DINS Santi Taura restaurant is in the hotel ‘El Llorenç Parc de la Mar’ a short walk away from Mallorca’s famous cathedral, La Seu. Executive chef Santi Taura does his utmost to serve traditional Mallorcan dishes with a modern twist. He does this so excellent, that in 2021/2022 he was awarded a Michelin star.


Super Mario Meringue Clouds
There is something about Super Mario Bros that changed my life forever. I've been a fan since 1986, ups.
So I've made a simple tribute to the classic side-scrolling game, the Super Mario meringue clouds.
Swipe the mixing bowl and the whisker with vinegar to make sure all equipments are grease free.
SUPER MARIO MERINGUE CLOUDS:
3 eggwhites (measure them on a scale in grams)
sugar (double as much as the eggwhite in grams)
1 tsp of vanilla
1/2 tsp of cream of tartar (can be excluded)
100 g white chocolate
30 g cream (3%)
blue food colouring
50 g daim
1. Start whisking your eggwhite (with cream of tartar added) on a low speed in your food processor (to build up the protein). When big bubbles start to form, change to high speed.
2. Add the sugar, one tablespoon at a time.
3. Whisk on high speed for 15 minutes. The meringue is supposed to look smooth and glossy. Check the meringue by robbing it between your fingers to see if there is any grains of sugar, if there is whisk for another five minutes
4. Add the vanilla. Whisk a couple of minutes.
5. Pipe the meringe with a 6 mm tip on a bakingsheet with premarked clouds (transfered from a post-it, easy made).
6. Bake the meringues in the middle of the oven on 100° C for approximately 40 minutes. The meringue is ready when it easily pulls away from the baking sheet). If not bake for some more minutes.
Note! Bake one single meringue first to make sure the oven time is right.
Now le's make a piping bag! It's easy to make and perfect for piping chocolate or royal icing. No piping tip needed and easy to regulate tiphole with a pair of scissors.
1. Take a bakingsheet and fold it double. Trim one side of the baking sheet so you have a folded square.
2. Cut the square in two
3. Now, with the longest side upwards and the tip down, fold one side of the sheet.
4. Sheet folded into half a cone.
5. Fold the other side.
6. Cross the three tips til they resemble a W
7. Fold in the tips
8. Cut with a pair of scissors or rip a flap, then fold it over.
9. Fill the piping bag. Then fold the sides over and roll them down like in the picture. Now cut a small hole at the tip and the pipingbag is ready to be used.
WHITE CHOCOLATE GANACHE
3,5 parts of white chocolate
1 part cream (3,5%)
1.Chop the chocolate to small pieces
2.Heat up the cream and add the chocolate
3.Let it cool down until the consistency is firm, and then pipe it out.
NOTE! I added one tsp titandioxide to the chocolate ganache to make the colouring more clear and less yellow. You can buy that here, cacas.no
Then I added a few drops of food colouring paste, also bought at cacas.
Poor the blue chocolate ganache in the bakingpaper piping bag.
In the middle of the cloud I put some daim.
Now the Super Mario Meringue Clouds are done. A piece of cake!


“TROPIFIT” RAT – FOOD FOR RATS WITH SWEET BANANAS, RAISINS & CARROTS, doypack 500g(2PK)
FOOD FOR RATS
Complete food for rats with sweet bananas, raisins and carrots. Its main component – cereal granulate – is manufactured through extrusion technology, thanks to which RAT is extremely light food and nutrients contained in cereals more easily assimilable. Moreover, a special granulate with chicken is a source of animal protein – indispensable in rats’ diet – and valuable Omega-3 and Omega-6 acids from flax-seed. Dried fruit and vegetables as well as extruded granulates, including granulated alfalfa, regulate digestion processes and help to wear down rats’ teeth. The rich variety of nutrients, vitamins, trace and macro-elements contained in RAT ensures excellent condition, attractive fur and energy necessary for everyday activities. FEEDING: animals must have permanent access to food and water. Change food and water every day.
Complete feedingstuff for rats. Ingredients: derivatives of vegetable origin, seeds, vegetables, fruit, meat and animal derivatives, oils and fats. Additives: colourants.Analytical constituents: crude protein 20.0%, crude oils and fats 5.0%, crude fibres 5.5%, moisture 12.0%.
FOOD FOR RATS WITH SWEET BANANAS, RAISINS & CARROTS


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Food as Community
The two congregations continue to interact as members of the Latino congregation cook and sell tamales to raise money for the San Pedro Church in Maltrata, Mexico. Thus, food not only brings the two congregations together but also strengthens the church’s relationship with their sister parish – serving as a mechanism in which the church reinforces its transnational relationships.
As the Anglo congregants try new Mexican delicacies, they are interacting directly with one of the most important aspects of Mexican culture – Comida Mexicana (Mexican food). Thus, the way in which the congregations share food highlights the successes and difficulties they face as they interact with each other. Norma Espinoza, a middle-aged woman who has been involved in the church for three years, explains some of the ways in which food emphasizes challenges that the two communities encounter- how food highlights cross-cultural differences:
The food is spicier, is heavier. We use Mexican tradition, which is different from the cultures here. A lot of times we prepare food ourselves. Together – like when the Pastor says we are going to have a party- we cook. During the Day of the Dead celebration, we have food from both cultures. We bring our food, and they (the Anglican community) brings theirs. But always, when we are eating, they don’t eat a lot of the food that we eat. It is because we don’t have recipes or ingredients listed. Because I used this and this and this, it could make them sick. But sometimes other Latino community members don’t understand this. I don’t consider it racism, but I don’t know, maybe the rest of the community does. I don’t consider it racism. But I know that a lot of them don’t eat our food. Because we don’t have strict diets. We just prepare the food the way we know how to prepare it. Because we cook as our culture taught us to cook. We don’t worry if the food has too much fat, or whatever it might be. But in the church some people don’t like it, it makes them mad that the Americans don’t eat our food. But it is because they are not used to the food and it is difficult if it is going to make you sick, because we have different ways of preparing our food. And therefore we have to work a little bit. And if we can’t share food, we are going to sit down and share our culture through other means.
And if we can’t share food, we are going to sit down and share our culture through other means.
While food can serve as a bridge between community members, new flavors and distinct aromas serving as a unique vocabulary and distinct language, sometimes the message is not a positive one. Many Anglican members still view the other Latino congregation as foreigners, and their inability to connect on one of the most simplistic level, their inability to share food, mirrors such disconnect.


From the Deep South to New England and Louisiana to the Southwest, each region has its own distinctive culinary creations.
One of the most interesting is Louisiana, a mash-up of cuisines that’s taken place over the years, which includes major contributions from Native American, French, Cajun, Spanish, German, Sicilian, and West African cultures.
Boudin, jambalaya, gumbo, beignets, king cakes, and pralines—Louisiana has plenty of homegrown culinary creations you may have heard of, and a few more you probably haven’t.
What they are: square-shaped pieces of fried dough, topped with powdered sugar, typically served in orders of three. The basic beignet is made with fewer ingredients than you can count on one powder-covered hand, though you can also find these bad boys stuffed with savory or sweet ingredients at restaurants and cafés across Louisiana.
What it is: a submarine-type sandwich made with French bread. Order it “dressed” if you like your po’boy with mayonnaise, lettuce, pickles, and tomato.
What it is: a sandwich on round bread containing Italian salami, Italian ham, minced garlic, olive salad, and cheese. You’ll often find them served in whole, half, and quarter sizes. If you’re going to eat a whole muffuletta, come hungry—these sandwiches typically measure almost a foot around!
What it is: a round, cinnamon-filled cake made with braided dough, covered in icing and colored sugar and containing a little plastic baby. The three colors symbolize justice (purple), faith (green), and power (gold). You’ll see king cakes in bakeries and grocery stores throughout Louisiana between the Twelfth Night and Mardi Gras.
What it is: a Creole dish of rice smothered in a stew of roux, crawfish, herbs, and vegetables. The roux (called a “blonde roux” for its lighter color than the kind typically used in gumbo) is a mixture of butter and flour, mixed with celery, bell peppers, and onion.
What is it? An irresistible combination of rice, roux (butter or oil mixed with flour), seafood or meat, vegetables, spices and, okra. There are about as many variations on gumbo as there are people cooking it up, but in general, Creole-style gumbo incorporates tomatoes and more exotic ingredients, while Cajun-style gumbo often includes locally harvested meats, fish, and spices.
Gumbo is so ubiquitous, you’re bound to find it wherever in Louisiana you’re traveling.
What is it? Rice, pork, and spices in a smoked sausage casing. Boudin is served in links or in boudin balls, which are deep-fried cousins of the iconic Cajun delicacy.
What is it? Pork butt, shank, and fat, seasoned with salt, garlic, and cracked black pepper. True andouille is smoked over pecan wood and sugar cane, giving the meat a sweet, dark flavor.
A type of smoked sausage in which choice lean pork is cubed rather than ground, seasoned with a little more salt, red pepper, black pepper, and garlic, then stuffed into a larger beef casing. It is then allowed to hang in the cooler over night to cure, then it is heavily smoked over aged pecan wood for a unique tasting, fully cooked sausage. It is excellent to use for seasoning gumbos, jambalayas, beans, and many other dishes.
What is it? A Creole take on Spanish paella, containing chicken, sausage, long-grain rice, and the combination of onions, bell peppers, and celery known as the “trinity.” Served traditionally out of a big black pot, it’s one of the spicier signature dishes you’ll find in Louisiana.
What they are: a sugary, buttery candy made from butter, brown sugar, and pecans, cooked in a kettle and dried on wax paper. French nuns brought these Creole treats to New Orleans in the 1700s.


As I love cooking and I really like the cambodian cuisine I joined a cooking class together with Micha.
We booked a class at the Frizz Restaurant (www.cambodian-cooking-class.com) and on the menu was:
- Fried Spring Rolls
- Banan Blossom Salat
- Kroeung (base of the Fish Amok)
- Fish Amok
- Sweet Rice with Mango
We met in the morning at the restaurant and went first all together to the market to buy some ingridients and learned a lot about the different vegetables, fruits, herbs and spices.
Afterwards we went to the cooking school, a nice kitchen on the rooftop with view over the city – nice! We learned to roll the springrolls correctly and fried them – delicious and so easy to make!
Then we made our own Kroeung, a curry paste which is the base of Fish Amok or the Khmer Curry. Garlic, Chili, Shallot, Shrimp-Paste, coconutmilk, peanuts…everything smashed together to a creamy paste and then marinate small pieces of fish fillet in it while folding a bananleaf to a bowl. Therefore you cut circles out of two leafes and fold about 6 edges all around, fix everything with toothpics and the fill the fish-curry inside. Now everything need to be steamed for about 30mins and there your are…
Next dish was the Banana Blossom Salat which is a really simple dish, prepared in about 10mins. The dressing is the typical sweet sour sauce made out of garlic, chili, shallots, sugar, lime, fish sauce and water. First we cutted the leafes of a banana blossom in small stripes, mix them together with peanuts, small slizes of boiled chicken and the dressing and you have a delicious fresh salat.
Last but not least we cooked sticky rice for our desert, melted palmsugar and cutted a Mango in small pieces…arranged everything in a really tricky way put some black sesame on top and the caramelized palmsugar around – YUMMY!
We had a nice and funny day while cooking on the rooftop and I was surprised how easy it is to cook the typical Khmer dishes. Everybody who is around town and likes to cook should join a cooking class and I completely recommend the Frizz Restaurant cause the whole day was perfect organized.


People of every social class at any time of the day have all sorts at every season of the year.
It is good to know some habits and terms, which go with them: The simple word café is going to get you a small, black, strong one. It is sometimes called espresso. If you prefer a small one with milk, order a macchiato. It is a small, black one, messed with hot milk froth. That is what the word macchiato suggests. If you order a latte macchiato, your milk would be messed with an espresso. You get a big coup of hot milk with one hot espresso in it. Ordering an americano, gets you a light, big coffee. It actually is the amount of coffee of an espresso, or café, blended with hot water. In central Europe, the UK, or America, that type would simply be called coffee. A capuccino consists of two espressi and a milk froth topping. The Italian rarely drinks it, but you can still order it: The decaffeinated one. It is called senza caffeina. You will still have to define the size and milk adding with the appropriate name.
Coffee is so important in Italy, that a waitress once
reacted kind of horror-sticken, when I had told her, that my stomach can‘t cope with coffee. She immediately suggested a substitute. That turned out to be gin-seng. It is a hot drink with only very little coffee in it and some extract of the asian gin-seng route. Usually it already contains some sugar and instant milk. It has an enlivening effect too and is quite tasty. You get
Just like the taste of classic coffee depends on how well the steam pressure of the machine works, does the taste of the gin-seng also depend on the machine. Some restaurants and cafés still don‘t have that beverage on stock. In this case café d‘orzo is another alternative to coffee. It is something like a malt coffee, less sweet than gin-seng. Just forget about the alternative tea. If they have tea at all, they won‘t have a satisfactory brand. If you even order milk with it, they ignore it. You will have to remind them at least once. That is not due to a lack of hospitality, but to a lack of habit. They simply aren‘t used to it.
The average Italian has coffee on her or his way to work for breakfast, often including a brioche, which is a sweet croissant-type, sometimes filled with jam, or even chocolate. The brown, hot, bitter liquit is also taken after every meal. It cheers you up for a while and has a social effect. In Italy you have your quick coffee standing at the bar. This way you are served fast, have your sugar and cold milk within reach at the bar, don‘t pay servicio, a fee which is charged for table service and are done quickly. When you are in a tourist hotspot like Venice, or Florence, make sure you dissapear into a narrow road, slighly beside the big tourist paths for a coffee. This way you avoid horrible prizes and won‘t pay the ten-fold for a quick shot of coffein. You might not get the good one in the morning, when your buffet is included in the room prize. If you do, you sill have to pay extra for it.
Now you fell in love with Italian coffee and want the same thing at home? Even if you purchase the correct brand and machine, you still can‘t get the same taste at home? That is due to the different water. The correct setting of the machine, the way the water steam is pressed onto the coffee, is an important detail for the right taste too.
Enjoy your coffee while you are there. It is also the best way to take in the atmosphere and the way Italians talk to each other.


Spice @ Route 77 tel: 01563 591 366
Route 77 will be CLOSED from the 3rd to the 20th of January.
Standard Opening Hours
4.30 pm to 9.00 pm Sunday, Wednesday & Thursday
4.30 pm to 9.30 pm Friday & Saturday
Closed Monday & Tuesday
Please note for take away & collection, menu is approximately discounted by 20%


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