Gnocchi with Mushrooms and Asparagus Recipe
1 pkg gnocchi
2 tbsp butter
1 medium onion, chopped
1 8 oz pkg mushrooms, sliced
1 lb asparagus, cut into 1-2 inch pieces
1 cup vegetable broth
½ cup heavy whipping cream
1/8 tsp black pepper
Grated Parmesan cheese
In a pot, prepare gnocchi according to package directions.
Meanwhile, in a large skillet, melt butter over medium-high heat. Add onion and cook about 5 minutes.
Add mushrooms and cook until mushrooms are tender and liquid has evaporated, about 5 minutes. Stir in asparagus, broth, cream, and black pepper; heat to boiling, stirring. Boil 3-5 minutes, until asparagus is tender.
Drain gnocchi; return to saucepan. Add mushroom mixture; toss well. Serve with Parmesan cheese if you like.
Recipe credit: taste of home magazine


ORGAFAT – Energy source for ruminants to improve milk production, quality and increase fertility
ORGAFAT is a rumen inert or stable fat in granulated dry form. It is originated from the physical fractionation of refined, bleached and deodorized palm oil. This product contains high amount of palmitic acid which is the key type of fatty acid that can bypass the rumen and turn into energy source and become butter fat.
Product Brief Description
ORGAFAT is the latest generation of rumen bypass fat powder produce by STILLWATER.
One of the greatest challenges for dairy cow is to get cattle consume sufficient amount energy, especially during the early lactation period. Energy intake can be maximized by increasing density in the diet. This can be achieved by introducing fat into the total feed diet.
ORGAFAT has been shown to provide many benefits for dairy cows during lactation. The addition of fat not only helps cows to satisfy energy needs, but increases milk production, maintain body conditions and improves reproductive performance.
ORGAFAT rumen bypass fat is a white even granule beads providing high energy in dairy feed ingredients. Unlike others fat source, this unique product does not interfere with rumen fermentation and is highly digestible.This product is used as a source of energy in rumen feed.
Major Ingredients & Specifications
ORGAFAT major ingredients are refined palm oil.
ORGAFAT is specially designed for ruminant inclusive cow, cattle, goat and sheep which required balanced blend of fatty acids.
Packing & Storage Information
ORGAFAT are available in 25kg bag.
Store in cool, ventilated area and avoid direct sunlight .
Product shelf life: 12 months from the manufacturing date.
Appropriate dosage depends on the type of animal, the level of dietary energy, as well as the amount of milk and milk stage. In actual production, it is needed to add fat nutrition and other management measures. Diet should be gradually changed within 2-3 week.


Update, 27 June 2012:
Irvin’s has moved to Thomson, the new address is:
No. 4 Jalan Leban, Upper Thompson Road
Do check out their new buffet/lunch menu which is pretty affordable! Also, the same establishment has opened a new restaurant, Leban HK Cafe featuring Hong Kong fusion dishes.
Since it has been a not so good day and my readership has been +1 from the previous day, I shall blog about one of my favourite eating places called Irvin’s Cze Char. It’s good for its salted egg yolk crabs.
I chanced upon this place after reading about it on a few blogs and the pictures look superb. I read a feature article about it on 8 days as well. The tag line of the restaurant was ” the most handsome famous Cze Char”. I think it was referring to its boss whom I can’t really put a ring to it.
Its located at 397 River Valley Road, opposite Great World City. The location is pretty inaccessible, you need to have a clear head fixated on crabs or you will lose the drive for the travelling. Either that or drive. By public transport, you’ll have to alight at Tiong Bahru MRT and take a short bus ride in.
I don’t usually have seafood outside with friends because it is expensive since most seafood places go by weight, e.g. $30/100g. The good thing about Irvin’s is that they charge based on per crab, therefore you have a choice of big crabs at $28 or smaller ones at $22. One crab can be shared between 2 persons which makes it affordable enough to have it outside without your parents (since they usually pay when I eat out). Honestly, I don’t think there is much difference between the $28 and $22 crabs. Maybe you get like 2 more bites.
I like the crabs because of the tasty gravy that sits well with man tou (buns) or rice. It is cooked with fragrant curry leaves that adds a zesty tinge to it. There are bits of egg yolk in the gravy too. The crabs are not the freshest that I had. But go to the Irvin’s for the gravy, that’s the thing worthy of an hour’s trip.
More food logs to come!


Inspiring the nation to get inventive with their snacking combinations, Popcorn PR launched a fully integrated PR and Social campaign to celebrate The Laughing Cow’s new ‘Snack Like You’ creative, showcasing the versatility of the product and celebrating snacking at its personal best. Driving consumer trial, social shareability, engaging content generation, column inches and influencer advocacy, the ‘Snack Like You’ campaign culminated with The Laughing Cow Snack Like You Café which popped up for two days in London’s foodie hot-spot Spitalfields Market offering a scrumptiously satisfying free snacking experience for the masses.
Partnering with gastronomical chef Paul Hannagen and his team at Incubator Kitchen, The Laughing Cow Snack Like You Café was designed to satisfy every snacking palate and craving. With two paths to choose from – Snack or Savoury – consumers were treated to gourmet creations such as cheesy meatballs and mouth-watering cheesecakes, but the snack fun didn’t stop there, creating the ultimate in snack personalization, it was then onto the creative Personalisation Station complete with truffle crumb and edible glitter for those all-important foodie finishing touches.
Serving over 4,500 Laughing Cow snacks to the public across the two days (that’s 5 snacks every minute!) the event received more than 2,000 social interactions and delivered over 20 pieces of national and consumer media coverage delivering the Snack Like You message to over 8 million UK consumers.


Traditional farming requires fertile soil, water, pesticides to keep the insects away, and a good portion of land to grow food. But this method doesn’t always succeed and isn’t very sustainable either. Bioaqua Farm invented an alternative method that produces food with zero waste, minimal water, and low energy consumption. Aquaponic technology provides a sustainable solution during uncertain times.
Hydroponics, as the name suggests, is a growing method that uses mineral-enriched water. Aquaponics takes matters a step further, bringing together fish and plant farming in one recirculating system.
They write on their website, “Our passion for premium quality and sustainably grown food lead us to embark on a big adventure to affect the way food is farmed and produced. From our eco-integrated farm, we can harvest fish and vegetables to create delicious and healthy gourmet food for you.”
After a trip to Borneo, Paladino has spent a long time developing a system to grow crops which combines organic fish farming and hydroponic irrigation.
The website Raconteur says, “At Bioaqua Farm at Blackford in Somerset–the largest integrated aquaponics farm in Europe–vegetables are grown and Rainbow Trout reared together in organic symbiosis, without chemicals or pesticides, but with the help of bees and worms.”
How Aquaponic Technology Works
Aquaculture facilities mostly discharge into natural waters. These effluents are full of nitrogen, phosphorus, organic mate, and suspended solids. This is because fertilizers are used to magnify productivity above the natural level.
In aquaponics, fish provide plants with maximum nutrition with the help of aquaculture effluents. In return, nitrification and consumption by plants filter fish waste metabolites. This clean water flows back to the fish. In summary, aquaponic technology takes up 95 percent less water as compared to traditional farming.
To put it the founders of Bioaqua Farm have created a natural ecosystem where fish digest food and create nutrient-rich water to feed microbes. These convert the waste into nutrients for plants to absorb. The plants then provide enriched water for the fish.
Bioaqua Farm produces in the most simple, and ethical way. They grow seasonal crops with sunshine and rainwater and provide organic nourishment for the fish. It is a naturally co-dependent ecosystem, where plants and fishes exist with each other. It is like their natural habitat where both beings use each other’s nutrients to grow efficiently healthily.
Natural And Safe Methods
Unlike traditional farming, aquaponic technology uses only 5% of water. This is sustainable and eco-friendly. It is also natural, as there is no use of genetically engineered fish.
Bioaqua Farm makes no use of herbicides, pesticides, or fertilizers. They grow the produce organically. The farmers also provide fish with only natural substances and nothing more. There is no use of any antibiotics.
The Farm also leaves the soil to regenerate on its own. They don’t till the soil or plant any weeds. We also see it to have less waste when compared to traditional aquaculture and soil farming.
We usually see aquaponic technology as beneficial only for warm climates. Running it in cooler areas can be expensive. But Bioaqua Farm uses a low-tech approach. Paladino tells NewFoodEntrepreneurs, “We only use electricity for irrigation and to pump oxygenated water around the tanks. We use 3kw of electricity per hour for every 1000m2, about as much as it takes to boil a kettle.”
Learning And Gourmet Foods :
Bioaqua Farm teaches aquaponics to inspire a positive change in farming techniques. They’ve taught hundreds of students from 32 different countries since 2014. They hope to transform farming for a better future through their courses and consultancy.
With the produce grown in their farms, they prepare gourmet dishes for the ones who enjoy eating mindfully. As Antonio Paladino is also an Italian chef, he cooks for weddings, corporate events, and even galas.
Don’t miss – Food that will not get wasted anymore.


PARIS (Reuters) – France, widely seen as a country synonymous with good food, will launch on Thursday a wide set of debates on the sector ranging from field to fork and aimed at improving farm incomes and the industry’s environmental record.
The debates, promised by President Emmanuel Macron during his campaign, come as farmers of the European Union’s largest farm producer grapple with low prices and animal health crises while food manufacturers complain about taxes and red tape.
Several hundred participants including company and industry representatives, unions, non-governmental organizations and ministry officials, will gather in 14 thematic workshops between end-August and end-November, officials said.
Issues to be discussed will range from food quality to farm income, the fight against food waste, sustainable production and export strategy.
The convention will be chaired by Agriculture Minister Stephane Travert but will involve another 10 ministries including ecology, finance and health.
Three workshops will tackle added value throughout the food chain, a subject at the heart of farmer accusations that price pressures from retailers are killing their profit margins.
More than half of French farmers earned less than 350 euros ($403) a month last year, the Agricultural Mutual Assistance Association (MSA) said, a figure that is less than a third of the net minimum wage.
Discussions on the pricing issue are set to be completed by October – traditionally the time when price negotiations between suppliers and retailers usually start, an official said.
The list of participants to the workshops was still to be decided but several companies including retailers Carrefour and Auchan [AUCH.UL] have said they had offered to take part in several of them.
The outcome will not necessarily mean a change in legislation, officials said.
The government is due to give a feedback of the outcome of the debates around mid-December. A public consultation on the future of food is also due to be launched on Thursday.
Reporting by Sybille de La Hamaide; Editing by Andrew Callus


Gyu Gyu Tei (Thonglor)曼谷
Run by an apprentice of Jojoen, one of Tokyo's ubiquituous yakiniku institutions, this restaurant serves a great selection of marbled beef sourced from reputable Japanese purveyors. There's a wallet-friendly option of all-you-can-eat local beef as well as quality a la carte items, fresh salad, and the signature dipping sauce. There are four branches around Bangkok, with the Seenspace branch ideally suited to some after-dinner bar-hopping.
餐厅电话:02-185-2392营业时间:daily 11:30am-11:30pm地理位置:Thonglor餐厅菜色:Japanese餐厅地址:Gyu Gyu Tei (Thonglor), Seen Space, Thonglor Soi 13,Bangkok, Thailand餐厅网址


Summer is about basic dinners that you can assemble in a snap. This one-skillet chicken with zucchini and corn meets up so natural with fixings that you can discover at your neighborhood ranchers showcase. I love it in light of the fact that there’s insignificant tidy up as well as it’s so delicious and tasty, and you just need a bunch of fixings.
In case you’re utilizing full chicken bosoms, cut them into littler uniform size pieces (around 4 for each bosom contingent upon size).
- Blend salt, garlic powder, onion powder, Italian flavoring, smoked paprika and bean stew powder in a little bowl. Sprinkle over the two sides of the chicken.
- Warmth a skillet over medium high warmth and add 1 tablespoon olive oil to the dish. Include the chicken in a solitary layer. Cook around 5 minutes for every side or until the chicken is nearly cooked through (cooking time relies upon thickness of chicken).
- Expel chicken to a plate. Add remaining oil to the skillet and go warmth to medium.
- Include the onion, ringer pepper and jalapeño to the dish. Cook, mixing sometimes, until the vegetables begin to mellow, around 3-4 minutes. Include zucchini and garlic. Season vegetables with around 1/2 teaspoon each salt and pepper. Cook until zucchini begins excessively dark colored.
- Add corn to the skillet and mix every one of the vegetables together. Return the chicken to the dish and settle it in the vegetables. Cover and complete the process of cooking until the chicken is done (inside temperature of 165°F), corn is hot and zucchini is cooked just as you would prefer (less time on the off chance that you like it still somewhat firm, more on the off chance that you like it gentler).
- Expel from warmth and crush the juice of one lime over the dish. Add salt and pepper to taste.
Serve hot. Store scraps in the icebox in a sealed shut compartment for as long as 2 days
Calories: 313kcal | Carbohydrates: 29g | Protein: 28g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 73mg | Sodium: 727mg | Potassium: 910mg | Fiber: 5g | Sugar: 4g | Vitamin A: 1261IU | Vitamin C: 66mg | Calcium: 35mg | Iron: 2mg
1 pound chicken bosom tenders or boneless skinless chicken bosom
1 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon Italian flavoring
1/2 teaspoon smoked paprika
1/4 teaspoon chipotle bean stew powder
2 tablespoons olive oil isolated
1 little red onion diced (around 1 cup)
1 red ringer pepper diced
1 jalapeno seeds and ribs evacuated and diced
1 medium or 2 little zucchini cut little
2 cloves garlic minced
2 cups solidified corn
Salt and pepper to taste
Basic summer vegetables make an incredible sauteed food dinner.
As it were, this formula resembles a pan fried food made of hot chicken and huge amounts of summer vegetables. Despite the fact that it’s loaded with summer veggies, we make this all year.
My go-to blend of vegetables for this dinner are:
Corn (new or solidified)
Red chime pepper
Red or yellow onion
You can blend and match vegetables as you like. Take a stab at utilizing yellow squash or perhaps some butternut squash!


Mediterranean Cuisine Catering in Melbourne
The expression Mediterranean cuisine is used to describe the table and food cultures of the countries around the Mediterranean. This geography covers the regions where olive oil, which is the most basic and distinctive feature of the Mediterranean cuisine, is used frequently and where the olive tree is distributed.
Mediterranean cuisine has a wide variety of different cooking styles; especially Maghreb cuisine, Levant cuisine, Turkish cuisine, Greek cuisine, Italian cuisine and Spanish cuisine are included in this culture. The historical combination of this region, combined with the climate and economy of the Mediterranean, mainly includes the use of oil, bread and wine. In addition, fried sheep/goat meat, vegetable and tomato stews, salted fish and its products, and fish types called bottarga are also included in this cuisine.
Elements of this culture should not be confused with the “Mediterranean diet,” in which olive oil, wheat and other grains, fruit and vegetables, and fish products are abundant, but meat and dairy products are very scarce, with clear health benefits.


As you get to know Romanian people better, you will see that they are rather fond of eating and wish to honour their guests with generous and delicious meals. Romanian gastronomy has survived through the centuries due to its robust and simple structure. Over time it has been influenced by oriental and Slavonic cookery. Peasant farms produce all of the vegetables needed for cooking. In certain regions, the local people use corn to prepare mamaliga, a polenta which often replaces bread. One traditional dish is called “bulz” and is prepared with mamaliga, cheese and cream. In Transylvania vegetable soup with cream is popular though the bean soup tends to be the most appreciated. In Moldavia and Walachia soups are given a sour flavour through the addition of bors (borsht), a sour liquid prepared in ceramic bowls that increases one’s appetite. In Bucovina, beet bors with cream is typical whereas in the Delta they serve fish bors prepared with several types of fish and spices.
One can find the traditional dish called “sarmale” in any part of the country. Sarmale are prepared with mincemea mixed with rice that is rolled in cabbage, grape, or lime leaves, giving them a very refined taste. They also can be prepared more simply where the meat stuffing is replaced by rice, muchrooms, nuts, and carrots. Cheese can be found in various varieties and cream is generously used in a lot of dishes. Of all the varieties of Romanian cheese the most unique and appreciated is “telemea”, a cheese that is specific to the Balkan region.
Oriental influences are more visible in Dobrogea and Walachia, where people eat meat balls and “mititei”, balsa sausage-like roll of spiced minced meat.
Traditionally Christmas is celebrated with the preparation of pork dishes and Easter with lamb dishes. Romanians love sweets, which is reflected in the large variety of pastry products, the most popular of which is “cozonac” which is a traditional cake. “Sarailie”, made from honey, nuts and pastry is exemplary of the oriental influence in Romanian desserts. Since Romanian’s topography is extremely varied, many vineyards can be found along many hill sides and a large variety of wines can be found.


Sicilian Cooking Class with Fiora
This summer we took a trip to Sicily, the beautiful Italian island and the largest island in the Mediterranean sea. Sicily has a rich and unique culture as it used to be inhabited by a multitude of ethnic groups including the ancient Greeks, Romans, Vikings and Muslims. The rich history has strongly influenced the cuisine which is a versatile mix of delicious fresh sea food, fresh and cured meat, fragrant mediterranean spices and sun ripened fruits & vegetables. The best thing - all focus is on fresh ingredients and cooking less is considered more. Most of you will know that I like a clean, fuss free and 'less is more' approach when it comes to everything from skincare to food, so I was sold into this philosophy straight away.
Blessed with a gorgeously warm and sunny weather most of the year, Sicily offers simple, fresh and tasty cooking ingredients. A multitude of vineyards, orange and lemon groves, almond trees, olive farms and markets can be visited in search of the perfect ingredients and for culinary inspiration. We chose to enrol into a half day demo cooking class with a local chef in Ortigia, the old town of Syracuse, located in the southeast corner of the island.
To kick off our cooking day, we met with Fiora from Sicilian Demo Cooking - our market guide, chef and mentor in everything Sicilian food for the day. After chatting to Fiora we found out that besides the cooking class the runs several restaurants in Syracuse as well as runs a touristic enterprise and a hotel together with her husband.
First stop for us was the market of Ortigia which offers a rich variety of locally-grown fruits and vegetables, fish, meat and charcuterie. After finding out what we like, Fiora instantly created a personalised menu - she must be carrying around 1000s of recipes in her head - and proceeded to buy the ingredients for all the dishes to be created.
We wanted to try as many authentic Sicilian courses as possible - so ended up shopping a lot. Fiora was very patient and provided useful background info on all ingredients, shops and stands and shared some valuable knowledge on Sicilian cuisine. Traditionally, Sicilian food focuses on preserving the freshness and seasonality of the ingredients, simplicity is key here!
Whilst shopping we got introduced to everyone from the fishmonger and butcher to the local farmer. We also popped by the gourmet grocery shop Gusto which is situated just by the far end of the market, if you’re a food lover you have got to go - this shop is every gourmet’s dream. It offers fresh cheese - I have never seen Burrata so succulent - and charcuterie as well as daily freshly made pasta and an array of local pickles including marinated Carcioffi (Artichoke) and Melanzane (Eggplant).
After this extensive and senses wooing shopping experience we were happy to finally get to see Fiora’s Ortigia pad - so exciting to be able to get a sniff of the life of an authentic Sicilian! Set in one of the 19th century manor houses and overlooking the Ortigia Dock, the spacious apartment turned out to be a tasteful mix of antiques and modern eclecticism. We felt very welcome straight away and were ready to embark on our Sicilian demo cooking challenge.
I have never seen a kitchen as well equipped as Fiora’s kitchen, she seems to have all cooking gadgets and accessories required for any cooking prep whatsoever , I especially fell in love with the multiple blade scissors for cutting fresh spices (buy them here).
The first thing we did was to create sweet pasta for the typical Sicilian Cannolli, later to be flash fried and filled with mascarpone cream and pistacchios. I somehow never asked myself the question how Cannoli are made. Turns out that the pastry is actually sweet pasta made with cacao powder and cinnamon and wrapped around special Cannoli tubes (buy them here) to keep the Cannolli in shape whilst they are being deep fried.
Second up was a dish called 'Falsomagro' or 'False meat', a Sicilian Stuffed Meat Roll or, as some call it Stuffed Roast Beef. A simple recipe that can feed a lot of people, so the perfect crowd pleaser for dinner parties. The meat roll is made out of beef mince mixed with egg and spices and then filled with mortadella sausage, cheese and eggs. The roll is then roasted to perfection in the oven with potatoes, cherry tomatoes fresh thyme and rosemary.
After Falsomagro was in the over, we focused on prepping the first of our fish dishes, Stuffed Anchovies. The Stuffed Anchovies are actually two butterflied anchovy fillets with a layer of breadcrumbs, olives, capers and spices sandwiched in-between. They are then tossed in egg and breadcrumbs and fried in groundnut oil. Turns out that groundnut oil is one of the best and healthiest oils to fry with, it’s rather on the expensive side but the quality is really convincing.
Up next is the Stuffed Squid - stuffed with... more squid, anchovies, capers and cheese, coated in breadcrumbs and fried in groundnut oil. Yumm.
After the squid was stuffed and ready for frying, we started preparing the artichokes, to be sauteed with white fish - a very simple but effective dish. Fiora taught us how to peel Artichokes and get the most out of the Artichoke hearts. She showed us a trick whereby you have to press your thumb against the fleshy part of the leaves, this allows you to rip the leaves off one by one without losing out on the flesh. Once you've made your way around the artichoke and all leaves are gone, there is a furry inside bit that needs extracting. As the artichoke (similar to avocado) gets brown very quickly, it's necessary to rub it with lemon juice all the way throughout the process in order to preserve its freshness.
The last two dishes we created were Prawn Carpaccio, raw prawns preserved only with olive oil and lemon, and only doable (without getting Salmonella) when the prawns have just been freshly caught.
Another dish we made was a quick side salad made of fresh Oranges, red onions and edible violets, my visual highlight of the day and insta-grammable as hell!
By then it was lunch time, the Falsomagro was almost roasted, the Stuffed Anchovies and Stuffed Squid fried, the fresh fish and artichokes blanched, and the Cannelloni took on the usual tube shape through deep frying. After filling the Cannelloni with the mascarpone mixture, we finally got to gather at the beautifully set table in Fiora's dining room and to try all the delicious dishes we have made. Accompanied by a gorgeous, floral-citrussy mineral wine Bianco di Nera we made our way through all of the Sicilian dishes we have made in the course of the morning. My favourites were the Stuffed Anchvies in combination with the fresh orange salad and the frizzante wine, molto bene! The Cannolli also didn't disappoint - we will definitely try re-creating them when back in London.
All in all the day was an amazing success, we went away from the course inspired, well fed and a lot more knowledgeable about Sicilian food habits and techniques. If you ever happen to be in Sicily - this is half a day worth of doing. To find more info on the demo cooking class and book it visit this link.
Hopefully you enjoy this DIY. As always, feel free to leave your feedback or suggestions!
Stay Gorgeous x


The Sherman ECC and the Religious School are selling Mrs. Fields cookies! 40% of every box goes directly to the ECC and/or Religious School.
- Each box comes with 32 ready-to-bake frozen cookies. Just put on a cookie sheet and bake!
- We are also selling delicious pies and other ready-to-bake goodies!
- All items are kosher.
Milk Chocolate Chip – Double Chocolate White Chunk – Rainbow (M&M) – Walnut Chocolate Chip – White Chocolate Macadamia Nut – Soo Berry Extraordinary (cranberries, blueberries, and white chocolate) – Peanut Butter – Oatmeal Raisin – Caramel Apple Crunch – Semi Sweet Chocolate Chip – Snickerdoodle – Chocolate Chip Peanut Butter Cup
Other Great Stuff:
Funnel Cakes – Churros – Reeses Peanut Butter Cup Cheesecake – Pumpkin Roll – Pumpkin Pie – Pecan Pie
Prices range from $17 – $21 per item, of which 40% will go directly to supporting Har Shalom schools.
For more information and to place an order, please email HarShalomCookieSales@gmail.com. Upon ordering, you will have an opportunity to specify if you prefer the proceeds be donated to the Sherman ECC, the Religious School, or shared between both schools.
Alternatively, if you know someone with a student in the Sherman ECC or the Religious School, you can contact them directly to order.
Items will be available the second week of December, just in time for Hanukkah! As all items are frozen, we cannot leave deliveries outside. Pickup and/or delivery can be arranged through HarShalomCookieSales@gmail.com. If you place an order directly with a Sherman ECC or Religious School family, they will coordinate delivery/pickup directly with you.
ALL ORDERS AND PAYMENTS MUST BE RECEIVED BY NOVEMBER 6!! Unfortunately we cannot process an order without payment. Please email HarShalomCookieSales@gmail.com to receive payment details.


UHPH technology provides commercially sterile milk which is fit for human consumption and storable at room temperature, while at the same time preserving its nutritional properties. UHPH also offers great advantages for the elaboration of fresh cheese, because it increases water retention, allowing an important yield increase.
UHPH-processed milk reduces syneresis and allows the elaboration of a yogurt with a similar firmness to conventional yogurt, but without the need for milk powder addition. Thus, this application is of great interest for the dairy sector, which will simplify its production process and reduce its costs.
UV-Therm pasteurization / sterilization permits milk pasteurization for refrigerated storage, generating less thermal damage than conventional pasteurization. UV-Therm also improves the nutritional properties of milk, because it increases vitamin D.
UV-C aseptic bottling delivers versatile aseptic filling solutions, offering lower costs than conventional technologies, and also avoids the microbiological and chemical contamination of dairy products during the filling process.
If you wish to receive additional information do not hesitate to contact us, we will be glad to assist you. You can request additional details using our Information Request Form below.


Enervit Pre Sport is one of the first scientifically designed low GI specific pre-sport foods that gives you just the right boost of energy before intense training or competitions and releases energy gradually for sustained performance. It is a carbohydrate-rich but fat free energy food that comes in a jelly like bar.
Fat-free allowing for easy absorbtion and helping to minimise digestive issues.
Isomaltulose (a source of glucose and fructose) makes up 30% of the product’s total sugar content. Eating foods containing isomaltulose instead of other sugars raises blood glucose levels slower than other foods containing sugar. Energy is released gradually for sustained performance.
One of the first scientifically designed specific pre sport“solid foods”
45g orange flavoured “solid” jelly like bar.
This product should be included in a varied and well-balanced diet and healthy lifestyle.
If the time between a meal and the next sports activity session is a few hours, eat 1 Enervit Pre Sport bar between 1 hour and 30 minutes before starting to exercise.
The recommended dose is 2/3 Enervit Pre Sport bars in the 2-hour interval before the competition or the intense/prolonged physical exercise.
Fructose syrup (42.6%) – Glucose syrup (16.5%) – Isomaltulose (16.2%) (*) – Gelling agent: pectins – Acidifier: citric acid - Colouring: caramel - Acidity regulator: sodium citrate – Flavouring - Preservatives: sodium benzoate, potassium sorbate – Colours: paprika extract, curcumin – Stabilisers: trisodium phosphate, sodium polyphosphate, monocalcium phosphate. (*) Isomaltulose is a source of glucose and fructose.
Produced in a factory that that also uses milk, sesame and cereals, containing eggs, soybeans, nuts and gluten.


A Brief History of Mead
Honey is probably mans oldest sweet food. In many early civilizations it was extolled as food for Gods, as a gift from the Gods or as a giver of immortality. The Egyptians, Greeks, Romans, and other ancient peoples used honey in making cakes and candies as well as beverages. It was also used to make salted meat more palatable, hence honey hams. Wherever there was a large orchard there was sure to be an apiary. It was very common for households to have a small orchard as well as a small apiary, or for locals to come together and contribute the honey that had been gathered over the summer to a brewer who could make mead for them.
Until the late middle ages both still meads and sparkling meads were highly popular beverages, especially in northern regions of Europe, where wine grapes could not easily be grown. It was produced by organized industry during the 15th-century, controlled as with other trades by guilds. The largest guild of brewers in London during the time was the Guild of Free Brewers, who at the time controlled all aspects of brewing both wine, mead and ales. Not only did they control the manufacture of these products, but the distribution and laws governing the measurement when dispensed. The guilds controlled the trade and production of ale and mead and only toward the end of the 16th-century wines. As the importance of honey was displaced by less expensive sugars in the late Middle Ages, mead was gradually displaced by less costly beers and ales, and, to a lesser degree by imported wines. Nonetheless, it was always considered for medicinal value and was even prescribed to royalty.
If you are interested in making mead yourself, please take a look at our short ‘A Guide to Mead’.


What Everyone Is Saying About Breakfast Restaurants and What You Should be Doing
Ruthless Breakfast Restaurants Strategies Exploited
Whether it’s dinner, lunch or breakfast, restaurants have various unhealthy foods prepared to tempt you. The restaurant has many alternatives for breakfast at really excellent rates. Be sure you are experiencing breakfast each day.
It’s tough to overestimate the significance of eating breakfast. There is a multitude of varieties of breakfast bars that may be set up. The good thing is you will not need to quit searching for your breakfast muffins at the shop.
Here’s What I Know About Breakfast Restaurants
By nature, a lot of the principal courses in a steak house don’t have any carbs in any way! There are tons of healthful snacks accessible to purchase. The food isn’t breaking down therefore it can’t be natural.
Basically you merely need something which can blend all the ingredients together. Smoothies are certainly a fantastic way to have a decent dose of fruit. Some also offer you fresh goods, gourmet meals, and frozen products.
Moreover, you are going to learn powerful approaches that is going to teach you the best way to eat and slim down at parties and when eating out at restaurants. A food diary will likewise help you to really identify areas where it’s possible for you to make changes which will help you shed weight. Snack time is extremely important function in shedding weight in a wholesome way.
Walking is a terrific means to complement your weight reduction goal. Drinking water is among the simplest activities you may put in your weight loss program. Although exercise can enhance your wellbeing and your entire body, trim your waistline, enhance your sex daily life and even add years to your everyday living, it is not what the majority of people want to motivate them to remain active.
Sometimes eating a wholesome diet might not be sufficient and you might want to add dietary supplements. Eating breakfast can help with weight reduction in these ways. Eating healthy doesn’t need to be boring.
The sudden drop in sugar brought on by the insulin, will enable you to develop into hungry again. Only a few people are aware that there are particular herbs that lower triglycerides. By lowering your portion size, it is sti get to relish your typical foods and cut off your calorie intake immediately!
You just have to eat wholesome desert recipes and the exact number of calories which you use. 1 tip to immediately decrease your calorie intake is by lowering your usual food portion in half. In case you have trouble taking your day-to-day minerals and vitamins, your smoothie provides you with a fantastic nutrition platform, but you might also add powdered or liquid supplements too.
Breakfast Restaurants Secrets
Parents often observe these issues as their own issues or cover the significance of food for their children. Lean Body Meal Replacement can grant you the assurance of superior taste. Water ought to be part of every meal.
The Fight Against Breakfast Restaurants
You must write out what it is that you’re likely to eat and fill your home with healthy snacks. Everything there’s especially designed to receive your heart pumping and giving you assistance to develop an excellent sweat.J You always have the option to start off slow and develop to a faster pace over the weeks. Three meals per day and a couple snacks is the much healthier thing to do.
Your portions ought to be spaced out over the duration of the day. Nutritious eating appears difficult to us because we feel that it requires time to prepare. By bringing your own lunch, you’ve got control over what it is you’re eating.
The Importance of Breakfast Restaurants
Breakfast franchising is an excellent approach to start a new career and at Franchising.com you will see each of the players and uncover just the information which you should know to start. Learn this and truly feel good of what you eat. It looked precisely the very same.
When many vegetarians will decide to steer clear of meat all together, there are a number of that can discover it within themselves to enjoy eggs. It’s no surprise it’s a national dish. There are numerous choices to be had when it has to do with meat that you could enjoy to your very first meal of the day.
It is a dessert much like halo-halo. Unfortunately though, oatmeal is among those foods that could turn boring very quickly if it’s the case that you don’t spice this up. Each location ahs different cookie flavors offered but all of them taste great.
The Importance of Breakfast Restaurants
Have a look at the webpages for assorted restaurants in the region to see which menu things are offered that will be healthful that you eat. Dining local let’s you take pleasure in the flavor and culture of the place you are going to, as well as supporting the neighborhood economy. There are numerous young families, and many nannies and helpers obtainable for hire, both full and part time.
In case you are searching for something from the ordinary, this is a great location. There are a large variety of chapels to pick from, and the majority of them are available on short notice with only a telephone call. It is a fun atmosphere for everybody.
The Good, the Bad and Breakfast Restaurants
From time to time, your success in love life partly is contingent on the excellent dinner. Fast food has turned into a way of our everyday living. The movie is tremendously praised and is among the top grossing documentaries of all moment; point.
Both offer a bit of everything. First there are two or three things that we require to go over. Another of the wonderful things about finishing school is you have far more time to choose what to do with and much more freedom in your choices.
Choosing Breakfast Restaurants Is Simple
Just because your parents aren’t around to inform you to visit bed doesn’t mean that you shouldn’t. You’re able to save money in so doing. The movie employs these images to suggest an individual will get obese because of eating food that is supplied by the quick food market.
Usually, different means of cooking require different kinds of equipment, and it’s the very same for Japanese food also. These detox plans ought to be completely avoided. When you have junk food at house you will likely eventually eat it. Check out-


The Shih Tzu is a toy dog breed, weighing 10-19 pounds when fully grown. The breed is known to be prone to obesity, so be sure to watch the amount of what you feed to your dog. Here are the Top 5 Best Food Options to keep your Shih Tzu healthy.
Top Food Options For Shih Tzu
Nutritional Requirements For Shih Tzu
It is recommended that you don’t let your Shih Tzu go too long without a meal, as this will cause hypoglycemia, which is common in toy breeds.
While the dog is still young, it is advised that you remind them where the food and water dishes are, in order to encourage the dog to eat throughout the day.
A Shih Tzu puppy should be fed 3 times a day, regardless of their small size. While an adult Shih Tzu can be fed for only 2 times a day, to avoid obesity. But in some cases, Shih Tzus that are left alone for a day can have up to 3 meals a day.
Shih Tzu’s are also prone to allergies, ear infections, dental problems, and skin infections, so you should check the ingredients of the pet food you give to your dog.
If you are worried about your dog getting allergies, consider moderating food that include high traces of proteins or carbohydrates, such as chicken, eggs, corn, soy, and wheat.
These ingredients are known to give low nutritional value in dogs, so take caution when buying dog food that contain these ingredients: Corn and Wheat Gluten, Brewers Rice, Potato Products, Soy Flour, High Grain Content, and Feeding Oat Meal.
Reaction to allergies include gas, scratching, ear and skin infections, swollen paws, sneezing, and sometimes, coughing. If you notice any of these symptoms on your dog, it is advised that you avoid feeding them the same food with said ingredient in the future.
The type of food that you feed to your dog should also be considered. For example, wet food will be more appealing to your dog but it can be more expensive as opposed to dry food, so you should also consider your budget when planning to buy your dog food.
Royal Canin Breed Health Nutrition Shih Tzu Adult Dry Dog Food
Shih Tzu’s have a tendency to develop dental problems, which can be avoided by feeding them dry food to strengthen their teeth.
This would be a good option for small dogs, seeing as the kibbles themselves are very small, allowing your Shih Tzu to eat it comfortably, with no struggle.
They also have a pleasant aroma that stimulates your Shih Tzu’s appetite even more, so this would be a good pick for picky Shih Tzu’s.
Royal Canin’s Breed Health Nutrition Shih Tzu Adult Dry Dog Food contains 22% protein which is good for young Shih Tzu’s to get their strength from, which is a great start.
It comes in 2 Sizes, one 10-Pound bag and a 2.5-Pound bag. The 2.5-pound bag should come in handy if you are switching from another product or even when you are just introducing your Shih Tzu to dog food.
Taste of The Wild Grain-Free Dry Dog Food for Puppy
Another one of the dry food products in our list, Taste of The Wild Grain-Free Dry Dog Food for Puppy will also help you Shih Tzu in their dental problems.
The Grain-Free Formula provides easily digestible energy for you puppy, and also gives proper nutrition for them to grow stronger. It contains 28% protein, meaning it may be best to feed this to pups, as it will give them more nutrition to develop their system.
The product comes in two flavors: Pacific Stream and High Prairie. The puppy formula comes with smaller kibble sizes compared to the much bigger canine formula, but both still provide proper nutrition for your dog.
Taste of The Wild Grain-Free Dry Dog Food for Puppy comes in three sizes: 5-Pound, 15-Pound, and 30-Pound bags. The 5-pound bag would be great for testing the product to see if your puppy would be allergic to any of the ingredients included.
Wellness CORE Grain-Free Small Breed Turkey & Chicken Recipie Dry Dog Food
Wellness CORE Grain-Free Small Breed Turkey & Chicken Recipe Dry Dog Food is comprised mainly of meat. It also includes Omega Fatty Acids from salmon oil.
It contains not less than 15% fat which means this has the capacity to keep your Shih Tzu’s hair healthy should you choose this product.
There are many flavors in this line, including: “Ocean Whitefish, Herring & Salmon”, Original Turkey & Chicken, Puppy, Reduced Fat, Small Breed, and “Wild Game, Duck, Turkey, Boar & Rabbit.”
This contains only premium, all natural with no wheat, meaning this formula has no “filler” ingredients that would do no good for your Shih Tzu’s health.
Wellness CORE Grain-Free Small Breed Turkey & Chicken Recipe Dry Dog Food comes in three sizes: 4-Pound Bag, 12-Pound Bag, and 26-Pound Bag. This would be a great product if you want the best for your Shih Tzu and you’re not tied to a specific budget.
Royal Canin Shih Tzu Puppy Dry Dog Food, 2.5-lb bag
Royal Canin Shih Tzu Puppy Dry Dog Food, 2.5-lb bag is another dry dog food, only this one maintains a favorable balance of “good bacteria” to promote healthy digestive health.
This product is mainly focused on Shih Tzu puppies between 8 – 10 months of age, with 16% crude fat helping to develop the Shih Tzu’s hair.
It also has an exclusive nutrient complex with EPA, DHA, and vitamin A, providing the Shih Tzu’s skin the nutrients it needs to maintain healthy skin.
Nutrients in the formula lessens the stool odor of your Shih Tzu, so you could pick this product if your Shi Tzu lives indoors (apartments, houses, etc.).
Royal Canin Shih Tzu Puppy Dry Dog Food, 2.5-lb bag would be suitable for young Shih Tzu’s that have already developed to some degree, and if you are planning to use the same brand for when your Shih Tzu is already an adult, this would be the most convenient choice as they also have one for adults.
Blue Buffalo Life Protection Dry Adult Dog Food
Blue Buffalo Life Protection Dry Adult Dog Food contains a lessened amount of fat, therefore this would be more suitable for adult Shih Tzu’s as they have already developed their hair and only need to maintain it.
Where it may be lacking in fat, this product makes up in protein (minimum of 20%) which would further provide nutrients for your adult Shih Tzu.
This dog food comes in a variety of flavors, such as: Chicken and Brown Rice, Fish and Brown Rice, Large Breed Fish and Oatmeal, and many more.
It also contains whole grains, real chicken, blended vitamins, minerals, and antioxidants, keeping your dog in top shape. This would be a great product for those who want the best product for their Shih Tzu, but are restricted to a budget.
Blue Buffalo Life Protection Dry Adult Dog Food comes in four sizes: 4 lb, 6 lb, 15 lb, and a 30 lb bag, for your budget Shih Tzu needs.


A fruit with a delicious flavor that can be enjoyed in many ways. Presenting it along with whole wheat bread at breakfast, making it the basic ingredient smoothie that , to match with any other fruit, or be eaten without any additional variants.
Not only tasty, bananas also have a good impact on health. Based on the research, if you eat three pieces of banana , it is tantamount to giving 1,500 milligrams of potassium, which is useful to add energy to the body. Learn, immediately you see good reviews below.
Keep your blood pressure stable numbers. Because it contains potassium amounts tend to be high, that’s what can cause your blood pressure is in relatively normal numbers. If the blood pressure is normal, the two diseases such as anemia or high blood pressure was so had minimal opportunity to strike.
Digestion. It turns out that mangoes are not the only fruit that has high fiber content. Bananas also appeared to contain fairly high levels of fiber, which can help in digestion launch. In addition, eating bananas can make you always feel full, so do not overeat.
Help create a better cell for the body. Because of its rich vitamin B6 can help cell production is good for the body, such as insulin and hemoglobin. So, your potential for developing the disease would be reduced for the production of cell metabolism is increasing.
Rich in vitamin C. In addition to vitamin B6, which serves to increase metabolism, bananas also contain vitamin C. Maybe you already know that vitamin C is one of the important aspects of the body that contain antioxidants. It is useful to fight free radicals that want to enter the body.
Improve your mood and makes you more cheerful. Providing about 27 milligrams of potassium into the body that can give a good impact, such as improving mood and make you have a good sleep quality. If until the potassium deficiency, then it is likely to feel excessive anxiety and depression increased.
Friendly price so other factors that allow you to eat a banana every day. Healthy is not just a matter of a routine exercise but also watched various intake consumed. If you know the other benefits of eating three pieces of bananas every day, directly add in the comments wrote.


This crock pot veggie-stuffed meal is absolutely perfect for any time of the week, requiring minimal time and attention— my kind of food making!
Use up any and all veggies you have in the fridge and freezer to add colour, nutrient-density and flavour!
1 lb locally raised grass-fed beef, thinly sliced
1 cup of your fav High-Vibe bone broth (beef, bison, pho is delicious! I've also used chicken which is equally yummy!
1/4 cup Bragg's amino soy sauce, or a gluten-free tamari
1/8-1/4 cup honey, coconut sugar or a couple dashes of stevia (sweetener is optional, but a little bit of sweetness creates such great flavour balance)
5 garlic cloves, minced
1 small onion, sliced
2 Tbsp organic cornstarch or arrowroot powder
2 Tbsp of cooled broth
4 Cups organic Broccoli, frozen or fresh
*Optional Veg add-ins: sliced organic carrot, mushrooms, peppers, zucchini, green beans, cauliflower, eggplant, baby corn, peas, squash, chilis, or any other veg you think would be amazing to add to this recipe most likely will be!
Place beef and sliced onion In crockpot.
In a bowl combine your bone broth, Bragg's soy sauce, sweetener of choice, and minced garlic.
Pour your brothy sauce all over the beef & stir to combine.
Cook on low for 4 -5 hours.
In a cup stir 2 tbsp of cold bone broth and 2 tbsp organic cornstarch and pour into the crock pot, stirring to combine.
Add thawed frozen or fresh broccoli to crock pot, along with any other veggies, cover and switch crock to high, cooking for 30 minutes to get the broth sauce bubbly and thick!
Plate or bowl up and finish with a drizzle of toasted sesame oil, a pinch of toasted sesame seeds and a sprinkling of fresh green onion or chives! And sriracha... always sriracha :)
*option to serve over hot bone broth infused rice- simply use broth in place of water to cook your rice!


Saturday, December 25, 2010
This was the first time I made the Christmas theme bento,I made the santa clause and the red nosed reindeer,hahaha,the reindeer seem a bit weird but i don't know what was wrong with that.The crab filament for the santa clause's hat didn't work very well as it easily break ,but i am quite satisfied for these bentos especally the Santa,besides i cooked some hash brown ,sausage , fish finger sticks and endamame.
Wednesday, December 22, 2010
Last night, My kids and me worked togather to do the "tang yuan",i knew they would like the colourful dough so i had already made the dough into white,yellow,pink and purple.They didn't really rolled into ball shape and end up i had to rolled some nicely and some were filled with red bean paste.
Friday, December 17, 2010
Wednesday, December 15, 2010
The christmas is coming just in a few days and i don't even have mood to do my bento,but i must do the christmas cookies for my sons because they like it very much,so do i.But i wonder why i couldn't make the icing very well,it always too runny and the colour don't blended well ,why????
Sunday, December 5, 2010
This morning I show the bento book for my sons to see which one they want for today's bento,and they decided to choose the police cars bento,luckily the cars were easy to make......and no need a lot of details.I just needed to boil the sausages and some endamame,fried the crab filament and the rice.Yet,the origi still need to practice a lot because I couldn't pressed firmly into ball shape and it's easily broke out when my son hold it up,or might be the rice was not enough of water?
Tuesday, November 30, 2010
Friday, November 26, 2010
Today no bento but kid's meal .......what's the different of bento and the kid's meal?? Just the food in the lunch box and thein the plate!See I made the boy.......like the Indian boy (crunchy potato dumpling) with some scramble egg and the chopped brocoli ( as my sons' don't like the veggie and that's how the way I tricked them to eat the veggie,I would mixed the food with the rice together after I took a shot so that they have no idea to picked up the veggie) Hahaha.....
Tuesday, November 23, 2010
I made the chicken floss sandwiches as a bears head,I didn't need the sandwich cutter to do it,I just cut it directly by using the cutter which I had place some chicken floss at the center .Put some prunes and a pack of the snack would be enough to filled up my sons' stomach.
Sunday, November 21, 2010
Today I made a lot of effort for the bento,the pink piglet origini, the spagetti, the chicken egg, the octopus sausages,the hashbrown and some grapes.The octopus look great with the cheese for the mouth and the eyes,not only that,the picks also helped a lot for the chicken egg.
Saturday, November 20, 2010
Wah...........what a lovely lunch box,I bought it from the Prangin mall which cost RM8.90/pc only! There got many pattern that i wish to have them all but I can't because there is now place for me to store them.I just bought 2 of them bear and the frog ,I don't know when can the box to be used as I must keep it as my collection.
Yesterday was the my son's nursery children party and I made the little cupcakes for my son to celebrate for the event.My son love this day because there had a magis show and most of the children play around for the day,and they also would bring back some snack and the balloon.
Today I baked some salted herbal chicken for the bento,of course, added the baby chicks would made the bento more interesting,the baby chicks were very easy to do,I just put the red and and the yellow picks for the beak and the comb,dipped some tomato sauce for rosy cheeks.
Sunday, November 14, 2010
Thursday, November 11, 2010
Since there still have some leftover charcoal bread,I decided to do the black man for the bento.I spreaded peanut butter ,natulla and jam for the sandwich underneath of the black men,the eyes and the mouth were cut by the cheese and added some coco crunch for snack.
Tuesday, November 9, 2010
Instead of three little pigs I made into three little bears,black bear,brown bear and polar (white)bear,hahaha so cute.......the brown bear I used the bread crust to did it,and the black was the charcoal toast,of course,I spreaded some jam,peanut butter and nutella for the bears.
Sunday, November 7, 2010
Today I gave the cupcakes for friend to celebrate as my baby girl one year old birthday,I didn't make the birthday party today because she was already celebrated on her lunar date birthday with family.
And this box was for my mother and sisters,put the cow figure and the little ladybugs.Besides,this box of cupcakes also specially do for my 2nd sister who came back from Singapore .
These cupcakes were for my daughter"s birthday cake,my sons love them especially the cow,these cupcakes were more tastier than before because I added the vanilla butter and it's very aromatic,I like these cupcakes too.
You can see the bento in the box is so nice, but is not easy to eat while the food in the box because the food is easy to fall out with the uses of the fork and spoon,or maybe the bento is suitable for the uses of the chopstick.
Saturday, November 6, 2010
Ya..........I managed to made the fondant figure,although the fondant was ready made which I bought from the bakery shop but it still need time and skill to do it into small detail (just like playing the play dough),I really like the fondant making, it's really fun.I did the fondant cow especially for my baby girl because she is going to be 1 year old birthday and she was borned in the cow zodiac year.
Wednesday, November 3, 2010
Monday, November 1, 2010
I brought my sons to Gurney on Sunday,and we had our lunch in Clinic cafe which look very interesting for us,I ordered the fillet fish,fish and chips and chicken nuggets.Beside, I also ordered an ice lemon tea and the apple juice for my kids to shared.My kids love there because there got television shows for the Tom and Jerry cartoon,so their eyes hanging onto the television from when we went in till we went out from the cafe.The food there mostly all are fried and dried,I think it's not suitable for the old people.....
Today I had cooked the sausages and made into fishes,cats and the boy wearing hat(with showing teeth and tougue),put them aside .I cooked the pasta and decorated with the sausages and the grapes,I like the fishes' eyes made by cheese which look lively.I had added the clip art for the image in my handphone before I uploaded to my laptop,did it look nice after added the clip art?
Saturday, October 30, 2010
Cannot see the faces of the animals..............the canned ham had a bit in darker colour, it cannot shows the eyes and the mouth clearly,next time I will use the frozen ham so that it could see clearly for the face details.The bears and the rabbits were on the cart,decorated with some endamame on the cart,fried some "wantan" and some red dragon fruits.
Wednesday, October 27, 2010
Sunday, October 24, 2010
My sons asked me to do the Ampanmen bento quite long time ago but I didn't make it,but today I felt like doing it as it's quite easy for doing the cute origini,just cut some sausages to made for the nose and the cheeks with some eyes and the mouth would bring up the bento look great.Steamed some sweet corn with butter and salt,chicken sausages spagetti,hashbrown,fried fish cakes, grapes and the sausage as mouse.Now my elder son would be able to eat the spagetti as his front teeth had grow ,I no need to cut off the spagetti with the scissor.
Saturday, October 23, 2010
How cute were the bears............I learnt from other and it's very easy and cute,I stuffed the mayonnaise tuna for the bears and some sausages and the nuggets.What were my sons like the most.........nuggets and sausages.......what a dissapointted,but never mind, as long as I did what I want.
Wednesday, October 20, 2010
Can you see that there were little cookies that showed their tougue?Weren't they look cute?That were "Ooh Teng Piah" Brown sugar cookies which were bought from the market.
I put some brown sugar cookies and the pineapple bun which divided into two,I like the cookies lah.............taste good and it really looks like the one showing the tongue.
Monday, October 18, 2010
Ooops........the ears looks a bit smaller,bur never mind,I am quite satisfied of the way to made the bear,why the egg yolk mostly goes to the side of the egg until I cannot cut the egg in perfectly.The egg is the good food to make into different kind of character.
Friday, October 15, 2010
Wednesday, October 13, 2010
Today I use the new cutter,bear and the lion,which I had bought and kept for quite some time,and now it's time for me to use them................my father gave my sons some mini sausage buns,so I put one for each bento and put 2 pieces of sanwiches lion and bear with some honey star,my son like the lion very much.


We are looking for a chef to run our kitchen in Asia Restaurant in Stokmarknes.
Asia Restaurant just started this year and is located in Vesterålen Kysthotell. The guest loves Asian food and we like to further develop the restaurant. So if you have a passion for Asian cuisine and a dream of running your own restaurant you`ll have a great opportunity with us.
We would love to also offer our guests sushi and it’s a big plus if you have experience from making that.
You need to speak English and it would be great if you also know the Scandinavian language.
We can only hire EU citizen that can work in Norway.
If this looks exciting please send in a short application and resume to firstname.lastname@example.org and we will contact you.


Drinks and Milkshakes
20 oz. bottled drinks (Pepsi products) $1.75 (drinks may include: Water, Dr. Pepper, Diet Dr. Pepper, Mtn. Dew, Diet Mtn. Dew, Pepsi, 7 Up, Barqs Root-beer).
Hand-dipped milkshakes are $2.50 (regular and seasonal flavors are listed in the Dairy bar and may include: vanilla, chocolate, strawberry, orange sherbert, cookies-n-cream, chocolate chip cookie dough, and mint chocolate chip).
Sweet and Salty Snacks
We currently offer multiple varieties of Chips for $.50/$1.00 (depending on size).
Candy, gum, and Sweet snacks are $1.00 and may include: Ring pops, packs of jolly ranchers, packs of air heads, air head bites, m&m's, skittles, mentos, double-mint gum, double bubble gum, juicy fruit, kit kats, starburts, and additional flavors. Please check the dairy bar for current availability.


Artificially ripened mangoes may be harmful for you. Food regulator asks…
Artificial ripening of fruits is done to achieve the desired level of ripening before time which would be then accepted by consumers
The Food Safety and Standards Authority (FSSAI) of India (FSSAI) on Thursday urged food commissioners of all states and Union Territories (UT) to take action against the unauthorised use of artificial fruit ripening agents. The food regulator has been warning against the use of agents such as calcium carbide for the ripening of fruits.
Artificial ripening of fruits is done in a controlled manner in order to achieve the optimum level of ripening before time which would be then accepted by consumers and it also allows a longer shelf life of these fruits. For instance, riped mangoes turn soft and perishable in the logistical process. Therefore, they are carried in unripe conditions and later artificially ripened at the destination market.
Why is illicit artificial ripening harmful?
The use of calcium carbide, one of the harmful artificial fruit ripening agents, has been prohibited as per the provision in sub-regulation of Food Safety and Standards (Prohibition and Restriction on Sales) Regulation, 2011.
Calcium carbide, also known as ‘masala’, is commonly used in mining and metal industries as well as in the production of acetylene gas. It is a highly reactive compound and releases acetylene gas which is used to artificially ripen fruits. However, its use can prove in serious health consequences.
The use of ‘masasla’ in fruits is highly toxic and can cause health damage including respiratory problems and skin irritation, which may lead to cancer.
FSSAI warned that the used of this chemical compound can lead to the formation of arsenic and phosphorus that are poisonous in nature.
Despite multiple warnings, ‘masala’ has been repeatedly used as artificial fruit ripening agents. This is done because they are cheap and relatively an easier method.


For many years, you’ve seen the ads for foods boasting “no cholesterol” or “lower in saturated fat”. This caused about 80% of Americans to switch to margarine, as the expense of their health. Margarine doesn’t taste as good as butter, but the American Heart Association says that margarine is better for your heart. Margarine is a processed food. Butter is not. Let’s clear up this confusion.
WHAT IS CHOLESTEROL?
Cholesterol is a soft, waxy substance in the lipid (fat). It is transferred through the bloodstream and into all of your body’s cells. It is important because it is used to form cell membranes, most hormones and is needed for systemic function. If there is too much cholesterol in the bloodstream, it will try to find somewhere to live. This can result in a build up plaque in the arteries. Cholesterol is made in the liver, depending on our bodies need. If we have too much cholesterol in our body, the liver tries to store it. When it becomes overcrowded, the liver will package it up as LDL’s and send it out to where —- our thighs, buttocks, abdomen and finally, arteries.
WHAT IS HDL CHOLESTEROL?
About 1/3 to 1/4 to of blood cholesterol is carried by the HDL. HDL stands for high-density lipoprotein. You want a higher amount of HDL’s in your blood because they are carrying cholesterol away from the arteries and back to the liver, where it is detoxified and finally taken out of the body. It is believed by some experts that HDL will actually break down plaque that LDL has made. You want your HDL levels to be less than 200mg/dL. Race is a factor in determining appropriate cholesterol levels.
WHAT IS LDL CHOLESTEROL?
Low density lipoprotein is a major cholesterol found in the blood. If too much LDL cholesterol circulates in the blood, it can slowly build up in the walls of arteries feeding the brain and the heart. When the liver cannot store any more fat, it will package it up as cholesterol and send it back into the bloodstream. Along with other substances, it can build up plaque known as atherosclerosis. A clot (thrombosis) can now form and block the blood flow to the heart muscle. A heart attack can result. The amount of LDL cholesterol in the blood should be less than 100 mg/dL. It is known as the “bad cholesterol”.
WHAT ARE TRIGLYCERIDES?
Triglycerides are a fat found in VLDL (very low density lipoproteins). They produce twice (2x) as much energy as carbohydrates and proteins. They are made of glycerol and three fatty acids. They are transporter of dietary fat and therefore, we want a higher amount in the blood, just like HDL. It is stored in the fat and liver and when fatty acids are needed for energy, glucagon signals the breakdown of these fatty acids. Levels in the blood stream should stay below 150 mg/dL.
“TRANS” Means Trouble
Trans fatty acids are not restricted to margarine. They are found in shortening, crackers, cookies, pastries, cakes, chips, imitation cheese, candies, fried food and sodas. Any food that’s made with partially hydrogenated vegetable oils are trans-fats.
The process of hydrogenation involves exposing liquid oil or soft fat to a high temperature, placing it under pressure, and then bubbling the hydrogen through the oil.
This is the practical way to harden liquid polyunsaturated oil for commercial use. Not only will this produce a firmer texture for a muffin, but hydrogenating oils keeps the products on the shelves longer. When a product can stay on the shelf for six (6) month, like Chips-Ahoy Cookies and Health Valley’s Fat-Free Jumbo Fruit Cookies, maybe it’s better not to eat it at all.
Tampering with nature is never positive. Hydrogenation acts somewhat like a chemical hair straightener, turning unsaturated fatty acids into straight trans fatty acids. It is these man-made trans fatty acids that are bad, maybe even worse than natural saturated animal fats.
The harmful affect of trans-fatty acids are not a new discovery. In the 1950’s, scientists in the U.S., Canada, and Europe showed that trans fats fed to laboratory animals produced the following results:
Adversely affected the immune system.
Increased free-radical production.
Produced abnormal sperm and lower testosterone levels in rats.
Impaired the ability of red blood cells in monkeys to process insulin.
BLACK CURRENT SEED @ HDL’s and LDL’s
LDL stands for low-density lipoprotein. You want a lower amount of LDL’s in your blood because they are not doing much to remove fats from your blood. You want higher HDL’s because they are taking cholesterol to the liver for detoxification and removal.
Black Current Seed oil is known to raise HDL’s and lower LDL’s. As a bonus, triglycerides also decrease. Black Current Seed only is high in linoleic acid. Linoleic acid is one of the two essential fatty acids that you cannot manufacture yourself. Ah ha, linoleic acid is OMEGA 6.
Some other benefits of Black Current Seed oil are:
a.Reduces platelet aggregation ( it prevents cells from sticking together, which causes processes leading to heart disease}
b.Helps to prevent hypertension by sodium excess
c.Helps to normalize lesions occurring from obesity and diabetes
d. It is ecologically friendly because it is made from grape seed after the wine pressing.
Grapeseed oil is also hight in Omega-6 and is available for all forms of cooking and is ideal for salad dressings and mayonnaise. It has no fatty after taste and brings out the flavor of food. It has a non-greasy, slightly nutty flavor and will not cloud when chilled.
When used for regular or deep frying at normal temperatures, it’s unusually high smoke point, over 485 degrees F, means no smoking, splattering or burnt taste. Best of all, there is no conversion to the harmful trans-fatty acids.
Grapeseed oil is naturally high in Vitamin E, with the maximum amount achieved when it is raw. The presence of Vitamin E also gives grapeseed oil a naturally long lasting shelf life of up to and possibly over 2 years.
Avoid processed foods. Be aware of food labels. “low saturated fat” and “cholesterol free” labels may also contain tran fatty acids.


Jako and Agnes opened their restaurant 25 years ago in the heart of the small village of Villeneuve sur Verberie, a few kilometres from the Château de Raray. Jako is from the Saône et Loire region. He left his native region, taking with him his specialities. So we won't be surprised to taste “bouchons lyonnais” in addition to specialities from Picardy.
“Chez Jako” is a restaurant with a very friendly atmosphere and a real personality. The interior is lined with souvenirs from another time, that those under twenty years of age will not know. The terrace houses the pleasant and convivial garden of herbs that you'll find used in your dishes. An address to discover and get to know in our Picardy region!
This local restaurant “Chez Jako”, labelled Bistro de Pays (country bistro), is where we have chosen to recommend an exceptional, original dinner made from tasty local and fresh produce.
Since the beginning of the adventure of Les Cabanes des Grands Chênes’ adventure Jako has delivered hearty dishes carefully decorated by Chef Olivier every day.
Discover this address not to be missed: ww.restaurant-chezjako.fr
On the menu of your delicious dinner: Picardy terrine & foie gras, duck breast & tabbouleh, regional cheeses and fruit tartlet.
To make the most of your experience, we also offer regional pre-dinner snacks: discover them here!
Autumn has arrived at Les Cabanes des Grands Chênes, so to warm you up at dinner time, we have added to your menu a delicious cream of vegetable soup whose secret is carefully kept by Chef Olivier. A good reason to treat yourself to a final romantic night in a cosy cocoon before the onset of winter!


This Slow Cooker Chicken Breast recipe comes out perfectly juicy and This crockpot chicken breast is great for sandwiches, salad & more. Rather than cooking frozen chicken in the crockpot, I placed my chicken breasts in.
The Best Frozen Chicken Breast Crock Pot Recipes on Yummly | Slow Cooker Cilantro Lime Chicken Tacos, Clean Eating Slow Cooker Southwestern 2 Bean.
Juicy chicken thighs or breasts in a sticky honey garlic sauce. About Using Frozen Chicken for Slow Cooker Recipes. While it is safe to cook.


Shavings are cut off the block of meat for serving, and the remainder of the block of meat is kept heated on the rotating spit. Shawarma can be served on a plate (generally with accompaniments), or as a sandwich or wrap. Shawarma is usually eaten with tabbouleh, fattoush, taboon bread, tomato, and cucumber. Toppings include tahini, hummus, pickled turnips, and amba.
Shawarma is made by alternately stacking strips of fat and pieces of seasoned meat on a vertical spit. An onion, a tomato, or a halved lemon is sometimes placed at the top for decoration. The meat is roasted slowly on all sides as the spit rotates in front of, or over, a flame for hours. Some restaurants offer two or more meat selections; many have just one.
The meat is shaved off the stack with a large knife, an electric knife or a small circular saw, dropping to a circular tray below to be retrieved. Shawarma is eaten as fast food, made up into a sandwich wrap with pita or lavash together with vegetables and dressing. A variety of vegetables come with shawarma which includes: cucumber, onion, tomato, lettuce, eggplant, parsley, pickled turnips, pickled gherkins, pickles, rhubarb, cabbage, or French fries.
Dressings include tahini (or tahina), amba sauce (pickled mango with chili), hummus, or those flavored with vinegar and spices such as cardamom, cinnamon, and nutmeg. Chicken shawarma is served with garlic mayonnaise, toumaia (garlic sauce), pomegranate concentrate, or skhug (a hot chili sauce).
According to jamrahrestaurant.com


Over the past 42 years I have enjoyed bringing people together for business dinners all over the world. Of course, there may be nothing more important to a successful business dinner than choosing the right restaurant. I have had the opportunity to host and be hosted at hundreds of fine dining establishments. Dining Out on an Expense Account is designed to help you make the right restaurant choice for your next business dinner.
The restaurants you will find on our website may not be your city’s trendiest places. However, they will be spots that you and your guests will want to return to, as I have, many times in the future. They have stood the test of time and know how to treat business clients. You will also find tips on food, private dining areas, atmosphere, and much more. These are not typically the most expensive restaurants in town, but they are guaranteed to impress every time!
There is no secret to the cities we’ve listed. They are the ones I have traveled to the most. I have had multiple dinners at every restaurant. And I can honestly say I have never had a bad experience at any of these places. Hopefully you will enjoy them as much as I have.
Have a great dinner!


So, you are standing in the grocery aisle looking at rows and rows of vinegar bottles. They come in all sorts of sizes and colors – it can get overwhelming.
But unless you are planning on some gourmet cooking, you choice is likely to come down to two. Apple cider vinegar and white vinegar.
These are the most common types of vinegar and also the most readily available. But what’s the difference between them? Why would you choose one over the other?
Here we’ll take a look at apple cider vinegar vs white vinegar and how to choose.
Table of Contents
Apple Cider Vinegar Versus White Vinegar
The difference between these vinegars is in things you can see (like color) and things you can’t (like acidity.)
Let’s start with the most noticeable difference.
Apple cider vinegar is amber brown due to being fermented from apples. Because it is usually unfiltered, it is cloudier than white vinegar.
White vinegar is fermented with grains like corn or rice. Distillation from the mother (the bacteria that ferments it) gives a clear product.
Both white vinegar and apple cider vinegar are sour. But, apple cider vinegar is sweeter and fruitier. This makes it popular for cooking and using in a lot of different recipes.
In contrast, white vinegar is stronger in taste and smell while being very acidic.


1. Chocolate Fondant
100g dark chocolate
100g icing sugar
28g cocoa powder
Prepare the rings with silicon paper.
Sieve the flour, cocoa powder and the pinch of salt. Whisk the eggs, egg yolks and icing sugar. Melt the butter with the chocolate.
Add the melted couverture and butter to the whisked eggs. Add the sieved flour and cocoa powder to the previous mixture.
Half fill the rings and put the ganache in the middle, fill to the top with more fondant mixture.
Bake from frozen for about 15 minutes. When it comes out of the oven leave it to rest before taking it out of the ring.
875g dark chocolate
Coffee flavour optional
Boil the cream. Put the chocolate drops in the robot coupe and incorporate the boiled cream (in a thread) while mixing.
Spread the ganache on a tray and freeze it.
Cut it into small circles and put it in the middle of the chocolate fondant.
3. Chocolate Sauce
1000g dark couverture
Boil the cream and add the glucose to it. Put the chocolate drops in the robot coupe and incorporate the boiled cream (in a thread) while mixing.
4. Tempering Chocolate
Heat 2100g of the dark couverture to 45°C, and then little by little add 700g of grated chocolate to the hot couverture, until it reaches 32°C. to obtain a shiny and crispy texture in the chocolate.
When the chocolate reaches 35°C is not tempered and below 30°C is dull.


Fluke brings its test and measurement equipment expertise to the foodservice industry.
Fluke brings its test and measurement equipment expertise to the foodservice industry with contact and non-contact temperature measurement solutions. The new Fluke FoodPro Thermometer Series provides a complete temperature measurement and monitoring solution for foodservice professionals. It includes two useful temperature inspection tools, which are designed to enable foodservice professionals to quickly and accurately measure food product temperatures and to help detect potential food safety problems.
Both FoodPro Series thermometers are hand-washable and feature unique HACCP check lights, which immediately indicate safe or potentially unsafe holding temperatures with either green or red lights.
- Food holding: Easily monitor hot and cold food holding. HACCP check lights provide instant recognition of safe/unsafe temperatures.
- Inspection: Conduct food line inspections daily to ensure compliance with local food temperature monitoring requirements.
- Equipment Calibration: Verify proper operating temperature of coolers, freezers, grills, fryers, warmers, as well as hot and cold storage units to avoid inconsistent food service, costly spoilage and to allow quicker response, reducing equipment repair costs.
- Receiving: Use FoodPro Series thermometers to quickly verify proper temperatures of food products at the point of delivery as recommended by your HACCP program.
- Dining room: Easily verify temperatures in every aspect of food serving to ensure safety, enhance quality and reduce waste.
FLUKE FoodPro Food Safety Infrared Non-Contact Thermometer Features Include:
- Temperature measurement range up to 200ºC (400ºF)
- LED target illumination
- ºC or ºF readings
- NSF certified
- Hand Washable (IP54)
- HACCP check lights
|-35 ºC to 275 ºC
|Assumes ambient operating temperature of 23 ºC ±2 º)
Between 0 ºC and 65 ºC: ±1 ºC
Below 0 ºC : ±1 º ±0.1 degree/degree
Above 65 ºC): ±1.5 % of reading
|<500 ms after initial reading
|Pre-set for foodservice applications
|Distance to spot size/Optical Resolution
|2.5:1 @ 90 % energy, typical
|Typical working range (target illumination)
|˜25 mm to 250 mm
|Minimum target size
|12 mm ø
|Illumination to IR channel offset


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GNP Price: $68.06
Suggested Retail Price: $109.95
Six (6) 5 lb. bags. Did you know that non-organic popcorn is on the FDA's list of top ten foods most contaminated with toxic pesticides and chemicals?Are you looking for a safe, all natural, Non GMO, organically grown popcorn? If so, stop looking. The Great Northern Popcorn Company has a reputation for quality and quality is the key to great taste. The GNP secret starts with our premium-quality organic gourmet popcorn. After harvest, every kernel remains properly conditioned in specially designed storage bins. GNP utilizes the most advanced equipment for conditioning and processing the popcorn to insure it meets the government's highest standards. After processing, every load is test-popped for expansion before shipment to ensure customer satisfaction. If it does not meet our standards, we do not ship it. Combine the top quality corn with GNP's proprietary blend of extra-fine buttery flavored seasoned salt, and exclusive low-melt oil and you have the taste & aroma of hot, fresh theater-quality popcorn for you or your customers to enjoy and remember. We truly believe we offer the best tasting popcorn in America.
These premium grade organic yellow kernels let you have fresh, hot, tasty popcorn while watching movies, at parties, or at social events in your home, office, church, or business. Our premium-quality, organic popcorn, will provide the taste & aroma of hot, fresh theater-quality popcorn for your customers to enjoy and remember. Don't worry about how the popcorn will taste--we guarantee it will be great. No matter who is popping, every batch is sensational popcorn. If you just purchased one our new popcorn machines or are looking for that great theater taste in your existing machine, stop looking! This is great tasting,high-volume popcorn that pops up fluffy time and time again. We truly believe it is the best popcorn in the USA.
Why buy Great Northern Popcorn?
Popcorn Tip:How should I store my popcorn?
Without moisture your popcorn can't pop. If left uncovered you can lose 1% moisture on a hot day. This doesn't sound like much but if you lose 3% your popcorn will be "unpoppable". GNP has taken the guess work out of the popping and guarantees freshness. Please note, GNP highly recommends you store your portion packs in a cool, dry place.
We are proud to be able to claim that all Great Northern Popcorn Kernels and Seasonings are GLUTEN FREE!
Check the "add" box next to the items that you would like to add to your order and then click the add to cart button on the main product.
Add Item to PurchaseGreat Northern Popcorn Premium Butter Flavored Popcorn Popping Oil, Pint
GNP Price: $19.63
Add Item to PurchaseGreat Northern Popcorn Premium Buttery Flavored Popcorn Topping, Pint
GNP Price: $19.63
Add Item to PurchaseGreat Northern Popcorn Seasoning 5 Flavors: Butter Cheddar Nacho Jalapeno Kettle
GNP Price: $28.72
Add Item to PurchaseGreat Northern Popcorn Theater Popping Kit with Seasoning Assortment
GNP Price: $30.23


If you are of a certain age you will remember the white bicycle carts with ice cream that used to be pedalled through Vancouver neighbourhoods and near beaches. Kids would hear the tinkling bells on the handle bars of the cart and plead with parents for money to buy an ice cream.
This article provides a back story to Dickie Dee. “The Barish family founded Dickie Dee ice cream in 1959, which was retailed across North America. The famous Dickie Dee ice cream cart, a modified tricycle equipped with bells, became a household name for fun and quality ice cream products. The company began with eight ice cream tricycles and grew to became Canada’s largest merchandiser with over 10,000 units.”
Ice cream innovations such as the Chipwich, O’Henry, and Kondike Nuggets were first introduced via the Dickie Dee ice cream carts. The CBC has done a follow up story
View original post 205 more words


Beef Eye Round Roast (Approximately 4.5 lbs)
Radishes (Approximately 20)
Onion (Approximately 1/4 Onion)
Garlic powder (To taste)
Thyme (To taste)
Parsley (To taste)
Rosemary (To taste)
Salt (To taste)
Pepper (To taste)
Mix all dry items together and rub on roast.
Slice 1/4 Onion and add Onion and Radishes to baking dish. Place Roast in baking dish with fat facing up.
Let Roast and vegetables sit out while oven heats to 500°.
Cook Roast for 7 minutes per pound at 500°.
Turn the oven off and let Roast continue to cook for the remainder of 2 1/2 hours.
Internal temperature of Roast should be 170° when finished.
Remove from oven, cover with aluminum foil and let rest for 10 minutes on counter.
After 10 minutes, slice Roast and serve.
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Monsterbox is a service delivering fiercely fresh food boxes to your door during the COVID-19 epidemic and beyond. Offering everything from fresh fruit and vegetables, to dried goods and butcher-quality meat; all of their produce is sourced locally and packed fresh to ensure an optimum customer experience. See monsterbox.co.uk for more information.
Born in the midst of a global pandemic, this brand needed to offer a moment of respite. The soft yet quirky nature of the chosen typeface, paired with a fresh colour palette creates an approachable identity system that inspires confidence.
We worked closely alongside founder James Munday to roll this identity out across all required touchpoints; everything from vehicle livery to promotional leaflets.
Services: Brand Identity / Print / OOH
Creative Direction: Martin Duff


How To Prepare Delicious Milk-Based Beverages
This post will show you how to prepare delicious milk-based beverages with your Nespresso Lattissima machine.
To start, remove the milk container lid and fill it up to one of the four recipe levels:
- Espresso Macchiato
- Latte Macchiato
- or the maximum level.
Close the milk container.
Your Lattissima One offers three delicious recipes options: An Espresso Macchiato is an essential espresso, gourmet version. A coffee rich in flavors with a touch of milk froth in its heart.
A Cappuccino is characterized by a milky coffee topped with a thick layer of milk froth. A Latte Macchiato is a recipe in which coffee is poured into a glass full of frothed milk. For a perfect milk foam, use skimmed or semi-skimmed cow milk at refrigerator temperature.
Lift the lever and insert a capsule. Then, close the lever. The machine heats up for approximately 15 seconds. Place a cup under the coffee outlet and adjust the milk spout position by rotating it up to the center of the cup. Press the milk button. Your preparation starts after a few seconds.
The machine will use all milk quantity in the milk jug and will stop automatically when empty. Then, coffee will pour next to mix perfectly with the milk foam.
At the end of the preparation, the clean alert illuminates orange to indicate it is necessary to clean the Rapid Cappuccino System if you don’t prepare another beverage in a row. To clean the Rapid Cappuccino System, remove the milk container by pressing the button on the side of the milk jug and unplug the aspiration tube.
Position the milk spout vertically to disassemble it. Press the button on the side of the milk jug to unlock the connector, extract it and remove the lid.
Clean all the components in the upper side of your dishwasher. When a dishwasher is not available, all components can be washed by hand.
Enjoy your milk-based recipe and thank you for watching!
The descaling process
Now I will guide you through the descaling process of your Nespresso Lattissima One machine.
Descale your machine when the descaling alert blinks orange in ready mode to ensure its proper operation throughout its lifetime.
If your descaling alert illuminates orange, your machine is blocked and it is necessary to descale it immediately. It’s very easy but please make sure to complete the entire descaling procedure.
If it’s not completed, the machine will remain blocked preventively. Please note that the descaling process is not long and will take approximately 20 minutes.
To start the process, lift and close the lever to eject any capsules in the used capsule container. Remove the cup support, empty the drip tray and the used capsule container.
Then remove the rapid cappuccino system. Fill the water tank with 100 ml of Nespresso descaling agent and add water up to the Descaling mark on the water tank. Take the descaling pipe situated at the back of the machine and plug it into the machine steam connector. Replace the water tank.
The machine enters the descaling mode.
Please note that the descaling alert blinks orange during the entire descaling process. The Espresso button illuminates white.
Place a One litre container under both the coffee outlet and the descaling pipe nozzle.
Then, press the Espresso button. Descaling product flows alternately through the coffee outlet, descaling pipe and drip tray.
When the descaling cycle is finished, the Lungo button illuminates white. Empty the drip tray, rinse out and fill the water tank
with fresh drinking water up to Max level. Press the lungo button again.
The rinsing cycle continues through the coffee outlet, descaling pipe and drip tray until the water tank turns empty.
During this phase, the lungo button blinks. Once the rinsing process is finished, the machine switches off. Remove and store the descaling pipe.
Be careful it can be hot! Empty the drip tray. Fill the water tank with fresh drinking water.
To finish, clean the machine using a damp cloth and place back the Rapid Cappuccino system.
Thank you for watching and well done!
You are now a master in descaling, and you can enjoy your favorite coffee again!


I am excited about Todays featured artist - The Loose Leaf
I stumbled on The Loose Leaf in an etsy chat room. I like to visit the chat rooms because it's like window shopping, everyone can show off thier work and I usually end of buying something! I was just getting ready to do some Googling because I felt like I wasn't producing enough milk to feed my 5 month old.
The Loose Leaf makes tea with a purpose!!!
From The Loose Leaf shop, "Enjoy each cup knowing you are getting optimal health benefits, with an uplifting, soothing taste. The Loose Leaf can make any custom blend, just e mail us with health questions and we can make you a delicious tea blend to help."
I personally purchased the "Organic Mother's Milk" to help produce more milk naturally! The tea is so good and has been very helpful with my little problem! I highly recommend any of the teas and can't wait to try more.
Here are just some of the teas that The Loose Leaf offers:
(which I am buying for my mom! :) )
The Loose Leaf will also make custom blends, you can convo The Loose Leaf with health questions and she can make a custom blend just for you.
Check out The Loose Leaf's shop for more wonderful Tea blends and try them out for yourself!!! Teas run between $8 - $9 and come in a sleek black canister with about 15-20 cups worth of tea (GREAT PRICE) or you can get a set of 4 teas for $34 (wink wink Santa Claus!)
Hope you enjoy The Loose Leaf
Pin It Now!


Grumbling, I made the chocolate pie and she upstaged me with her perfect pumpkin pie.
So imagine my surprise a few weeks ago when mom asked me to make the pies for Thanksgiving. WHAT?!?! The pumpkin pie too??? At first I refused on the grounds that I didn't want her to call and change her mind and stick me with the can of cranberry sauce the day before Thanksgiving. But she insisted she wouldn't do that and I've been allowed to supply the Thanksgiving pies.
Obviously, I'm going to screw them up. Chocolate Cream Pie is a piece of cake, I'm not worried about that. It really is an idiot proof pie, even when you make the graham cracker crust from scratch. It's the Pumpkin Pie that has me terrified. I have to make the crust from scratch. Pillsbury has no place at my mom's Thanksgiving. And since I make maybe one pie crust a year, I don't have a lot of faith in my crust skills.
Seriously, why does pie crust have to be so damn complicated. For something with FOUR ingredients, it's absurdly challenging.
Which is why I made a practice pie today. Apple. If it sucks, I'll make a practice pumpkin tomorrow....and custard the day after....maybe cherry after that. With luck, I'll be able to make a good pie by Thanksgiving, and I can hold my head up at the Thanksgiving table.
I hope it tastes as good as it looks!


Story of Grandma Nykä’s pies
Origins of the delicious pies
Years ago little Tommi used to eat Karelian pies made by his grandma Hilkka. Later on, Hilkka was nicknamed Grandma Nykä by Tommi’s sister. As a grown-up, Tommi thought to himself:
Wouldn’t it be great to make those pies for sale?
Years later, Tommi got married and became a father of two little princesses. In 2012 he moved from Jyväskylä to Säynätsalo, where he and his wife began searching for a business location.
When their children grew older, the couple decided to open a cafeteria and bakery right in the centre of Säynätsalo. Grandma Nykä revealed her secret pie recipe and taught them the art of pie making.
That way, the delicious Grandma Nykä’s pies made their way to the consumers’ tables.


Thanks Fresh from the Farm for the tasty Ontario produce, Food Share for delivering & The Stop for accepting our generous donations!
Special thanks goes out to all the volunteers and of course the families who purchased bundles!
We fundraised $3800 gross
$2000 goes to the farmers
$1500 is ours to keep
Aprox 1200 LBS of fruit and veg donated to the Stop!!
May your hearts be happy and your bellies be full!
Our FFFF HARVEST DAY happens next
WEDNESDAY NOVEMBER 23, 2016 between 2:30-6:30pm.
We are STILL looking for volunteers on harvest day…
The produce will arrive at 10am.
Their are 3 volunteer shifts 10am-1pm, 1pm-3pm, 3pm-6:30pm
We are going to have a blast receiving and processing the delivery!
Please consider helping out for a few hours throughout the day?
If you have ordered and will not be able to pick up your produce on Wed please make an arrangement for a friend to pick up on your behalf or consider donating it to the Stop? All orders unclaimed by Thurs Nov 24th at 9:30am will be delivered to the Stop.
Look forward to hearing about your availability or if you want to make last minute alternate arrangements for your order please
Contact Cyndi firstname.lastname@example.org
Please reply at your nearest convenience. Thanks!
Hawthorne families raised approx $3800! Nearly $2300 went straight to Ontario Farmers!
Approx $1500 is ours to keep! We will allocate funds at one of the upcoming council meetings (stay tuned for more info).
We purchased approx 2000 kilos of fresh produce with a lot of that going to The Stop community food center! What a great way to keep it local and healthy!
It’s not over yet…we still need volunteers for Harvest Day coming up in mid-November! As well as, parents with a van or large vehicle to deliver The Stop’s food donation. Pls contact Cyndi email@example.com
Farm Fresh Food for all this fall… 2 days remain to place your order!
Thursday Oct 13th is fast approaching. Please get your orders in ASAP!
Click here if you need an order form.
We are looking for volunteers to help sort and distribute produce on harvest day in mid November.
Fresh from the Farm Fundraiser is also a food drive for the Stop Community Food Centre. Please consider placing an extra order for those in need. We are also looking for parents with a van or large vehicle to deliver our food drive donation to The Stop.
Please contact Cyndi firstname.lastname@example.org if you can help with the harvest day or food delivery.
Here’s to a bountiful harvest!
Coffee orders are due for delicious organic Fair Trade coffee on Monday January 27th at 9am. Delivery will take place on Thursday Jan 30th. The order form is here: Coffee Order Form – Jan 2014. Please drop it, along with you cheque, in the appropriate spot in Joan’s office. Thanks for your support!
Friday, January 24th is a PA day. This means Pizza Lunch is on Thursday! But you still have to make lunch on friday…
Please fill out your pizza form for next term’s pizza (January 10th to April 2nd). You can leave them in the blue pizza bin in Joan’s office or have your child hand the form & cheque into their teacher. Thanks very much. Pizza Order Form Winter 2014
The final day of school before the winter holidays is Thursday December 19th. The school is closed on Friday December 20th. School resumes on Monday January 6th, 2014. Due to holiday pizza lunch will be served on Thursday!