Now grab the shrimp tail using tongs and gently dip the raw shrimp in the batter and fry for about 2 minutes. If the oil is too hot, then the batter will burn. Tempura is a light and crispy batter that is made with flour and often ice water to help it get a very light texture. Frying . Sprinkle with salt. But some commonly used vegetables include sweet potato, broccoli, asparagus, cauliflower, green beans, carrots, and eggplant. If you make a recipe from my blog, be sure to tag @simplyhomecooked on Instagram for a chance to be featured! The Best Tempura Batter Mix Recipes on Yummly | Fried Dill Pickles, Yardbird’s Korean Fried Cauliflower (a.k.a. So here’s my new go-to batter recipe… 1/2 cup flour. Dip fish in flour, then dip into tempura batter.Fry in hot oil. What’s perhaps the most important thing about the liquid element in your tempura batter, though, is that it should be cold. DIP vegetables into batter, stirring batter occasionally. Heat 1 inch oil to 375 degrees in a high-sided skillet Dip vegetables in batter and fry in batches until tender and crisp, 3 to 5 minutes. Aside from the obvious convenience of it, all-purpose flour is used in this recipe because it has less amount of protein than say whole wheat flour or bread flour. Dip the oysters in the tempura batter, letting the excess drip off. Would you like any vegetables in the recipe? Choice of flour – All-purpose flour is the most basic flour for tempura batter. If you are using a boxed tempura batter mix, then follow the directions on the box because each package does vary slightly. Make sure your water is cold because this is an important part of the batter-making process. Drop the flour in all at once, then mix, stopping when there are still small lumps in the Tempura is a very simple dish. Your email address will not be published. Using the right temperature oil is vital to getting crispy, fully-cooked shrimp tempura. Mix together the flour, cornstarch, baking powder, and salt. A great standard quick and fool proof recipe, very simple and I use it for fish, onion rings and cut up vegetables. How to make tempura batter. Make sure to follow my Instagram page @simplyhomecooked for recipe updates, behind the scenes of my blog, and real life with mischievous toddlers. This site uses Akismet to reduce spam. Personally, I always make my tempura batter from scratch using all-purpose flour, iced water, and egg. Pinch of salt . Shrimp Tempura is a Japanese dish made with fresh shrimp dipped in tempura batter and deep-fried until perfectly crispy. Tempura Batter. (Right temp if a dollop of batter sinks halfway into oil then rises. The cold prevents the batter from absorbing excess oil so it stays crispy and light. Tempura is a very simple dish. See more ideas about tempura batter, tempura, cooking recipes. garlic powder 1 tsp. This is AIZEN Tempura Channel. This will allow it to remain crispy. Yields: 2 cups In Japan, Tempura is one of the most popular and even more commonly used than sushi. It will probably take almost a whole 12oz beer. Another option is to add 1 to 2 In order to make your shrimp tempura crispy, you need to make sure that your oil is the right temperature. Required fields are marked *. Start off by preparing the shrimp by making sure they are thawed, peeled, and deveined. This recipe uses a combination of soda water, all-purpose flour, baking powder, and salt. baking powder 1/8 tsp. GETTING READY. Now lay the shrimp in single layers and dust both sides with cornstarch. We make recipes & cooking content for young city-dwellers in the Philippines. Let the batter sit for 10 minutes, to rest. The cornstarch buys you time before the batter gets doughy, you don't have to worry about over mixing the batter as much, and the seltzer water (or any bubbly water) seems to … This is due to their ease of cooking in batch, implementation, low cost, and wide varieties. 1 cup (150 g) cornstarch, sifted; Directions: Put the egg yolks in a bowl and mix in the water gradually. I started buying these premixed tempura or fry batter … Add the cornstarch all at once and stir briefly (preferably with a pair of chopsticks). Whether you’re frying seafood or vegetables, this batter will give them a great flavor and texture. Yield: 1 Cups. Ice cold batter prevents the batter from absorbing a lot of oil, so the tempura stays light and crispy. COMBINE corn starch, flour, baking powder, garlic salt, onion powder, black pepper and cayenne pepper in a medium bowl. Welcome guests to your home this autumn with rustic gourd garlands, decorated pumpkins, and wreaths and centerpieces made from foraged materials. Simply put, who doesn’t like tempura? Tempura batter is primarily used to fry shellfish and root vegetables. To make the tempura batter crispier, use a low-protein flour such as cake or pastry flour. Crispy batter, lightly salted seasoning to dunk into soy sauce, and so many different vegetables to choose from for a variety of textures and flavours…tempura is awesome and can be difficult to find vegan at most sushi restaurants. Serves 4. If it gets too cool, then the batter will absorb too much oil and become soggy. Preparing the shrimp so they stay long and straight, and don’t curl up in the oil, is also an important step to making delicious shrimp tempura. Then you want to stretch or straighten them out by making small slits ok the back and front of the shrimp. Email. This Homemade Shrimp Tempura Batter will make your tempura light, crisp, and tasty. If the oil is in the right temperature range, then your shrimp tempura will turn out light and crispy every time. Active Time 0 mins. baking soda 1 egg white 1/2 tsp. Italian Soda Recipe: A Refreshing, Fruity Drink with Jam, Sinigang Onion Rings Recipe: A Sour Twist to the Fried Appetizer. Plus, the high sugar content will make your fried food brown too fast. This will give them a nice crispness. Required fields are marked *. pickled ginger, sauce, pork belly, bonito flakes, cabbage, water and 10 more. It is light, crisp, and tasty. This applies to most carbonated drinks, which is why beer batters are very popular. If you’re not sure about it, you can also rest your batter in the fridge for 30 minutes before dipping anything. Have oil at about 375 for frying. It’s very versatile and really tasty! This keeps the shrimp from curling in the hot oil as it cooks. This increases the over-all viscosity of the batter, so it will stick better on whatever you’re dipping into it. Then begin using the batter immediately. The batter wasn’t thick like the first picture, it carefully wrapped the shrimp with a light batter. In a large bowl, whisk together cold soda water, flour, baking powder, and salt until well combined. At its most basic, tempura batter is made using only ice-cold water and wheat flour. Lay the shrimp out and dust both sides of each one with cornstarch. But there’s a science behind tempura that sets it apart—and the secret is in the batter. TEMPURA BATTER FOR FISH : 3/8 c. flour 1/8 c. cornstarch 1/4 tsp. Skip. Then transfer to a paper towel-lined dish to absorb and excess oil. Alcohol also has this same effect. It makes a nice crispy coating over your shrimp or veggies, enhancing the flavors instead of masking them. Sift flour, cornstarch, baking powder, ... For fish and shrimp: Add 2 tablespoons of Old Bay seasoning. Japanese tempura batter is similar to our regular batter for poach shrimp, chicken, fish, … Yes No No Preference. It is best made just before cooking, however the batter can be refrigerated until required. Good tempura batter requires minimal beating and ice-cold water. Dip fish in flour, then dip into tempura batter.Fry in hot oil. Make the batter. Thank you for watching our video! In a mixing bowl, whisk the egg, flour, cornstarch, soda water and salt. Some people prefer using low-protein flours, such as cake flour or a mix with corn starch. Then add in the ice-cold club soda. Careful not to overcook the shrimp or they will become tough and chewy. ; Add the sparkling water gently, while you’re whisking until well combined (photo 2), but don’t over-mix.You can use a whisk, a fork or your chopsticks.Set aside. 1,714 suggested recipes. Do not overbeat, white should be very liquid and should not reach a stage where a peak will hold. With my easy to follow step-by-step recipes, you’ll be surprised at how quickly a wholesome and delicious meal can come together. Kfc), Tempura Butter We’re on a mission to empower and entertain young folks in their kitchen, no matter how small. In theory, you can even use sodas (such as Sprite) to make a batter. Serve it with soy sauce or tempura dipping sauce. Dip veggies into the batter (photo 3), one at a time, to lightly coat, shaking off any excess batter. This basic tempura batter recipe is a foolproof way to achieve the signature lightness and crispiness of tempura, whether you use it for seafood or vegetables; heck, even meat. Tempura batter should be thin and lumpy. Preparation and cooking time. And watch videos demonstrating recipe prep and cooking techniques. You want to use a food thermometer to make sure that the oil temperature is between 338-356 degrees Fahrenheit. You can try this crispy shrimp tempura recipe to see how to make shrimp tempura with a box batter mix. Ingredients: 7 (eggs .. flour .. milk .. salt .. sugar ...) 17. But adding it already gives your coating some depth, and it helps bring out the flavor of whatever you’re frying. 1 Comment. Always make sure to use a high smoke point oil like corn, avocado, or vegetable oil. Do Your Prep First: Cut all your vegetables and seafood in bite sized pieces Ingredients: Deselect All, 1 cup of flour, 1 tablespoon cornstarch, 1 1/2 cups of seltzer water, Salt, Make sure your shrimp are thawed, peeled, and deveined. If needed, add water, a few drops at a time, until the batter is the consistency of a thin pancake batter. If it gets too hot, the oil will burn the batter. Beat eggs, mix in milk ... and shrimp into tempura batter and place in strainer in ... to bubbly up and overflow when tempura is placed inside. (Christian Gooden/St. This post may contain affiliate links. Materials. Thank you for watching our video! ), as are most tempura batters. I believe life is too short for bad coffee and boring meals. Send Text Message. This produced far better results. This batter is really versatile and goes with anything. https://www.thespruceeats.com/tempura-batter-recipe-2031529 Appetizers, Asian, Cuisine, Seafood, Sides, Your email address will not be published. Lightly dip selection to be battered in a gluten-free flour to coat, then dip into the Your email address will not be published. You can do that here, too; just replace two tablespoons of soda water with vodka if you have some on hand. If the oil is not hot enough, the tempura batter will absorb too much oil and become soggy. Your email address will not be published. Jun 30, 2019 - Explore Linda Fenton's board "Tempura BATTER", followed by 886 people on Pinterest. Baking powder is an easier, more sure-fire way to get consistent results. Did you know it’s super easy to make tempura? MAKING: 2.In a small pot, combine vinegar, water, sugar and salt and cook over medium heat until reduced slightly, about 3 minutes simmering. Once you’ve made your tempura, try pairing it with this tempura dipping sauce or adding it in this shrimp tempura roll. Last updated Dec 08, 2020. When your flour has less protein, it will yield a lighter batter (so you can also use cake flour here). And here’s the tips I found to make making tempura easy and crispy. The bubbles from soda water evaporate as soon as it hits the frying oil; so the batter doesn’t stay dense around whatever you’re frying. Tempura is a light and crispy batter that is made with flour and often ice water to help it get a very light texture. For added airiness, some recipes add an egg (or an egg yolk), baking soda, or even mayonnaise. Delish participates in various affiliate marketing programs, which means we may get paid commissions on editorially chosen products purchased through our links to retailer sites. For me, that was the perfect tempura. Whatever you do, do not overmix or else your batter will be tough. Unlike other fried foods, this tempura batter isn’t soggy or greasy. But there’s a science behind tempura that sets it apart—and the secret is in the batter. That said, there’s still a danger of using something that’s too light, such as cornstarch or rice flour because it will lose some of its character. Separate eggs. Keyword: Tempura batter, fool proof recipe, delight, fish, onion rings. 1.Trim the Brussels sprouts and cut in half lengthwise. It actually evaporates even faster than water so some people add flavorless alcohol (such as vodka) to their batter for extra insurance. Technically, it’s fried food; so like every other fried food, it’s battered then cooked in hot oil. Use this vodka tempura batter recipe when making Nobu Matsuhisa and Thomas Buckley'sBranzino With Florida Amazu Sauce. Louis Post-Dispatch/TNS) Yet, making good tempura can be a bit tricky…so I decided to experiment a bit and come up with a fail proof recipe. Facebook Tweet. Salt isn’t really necessary in tempura batter. Tempura Batter and Dipping Sauce Just a Pinch cayenne pepper, sugar, sake, scallions, soda water, sauce, corn starch and 5 more Tempura Batter Fried Vegetables And Seafood Amazing Ribs kosher salt, large eggs, vodka, baking soda, baking powder, cornstarch … Beat white until frothy and light. In each recipe, I also added a bit of granulated dashi because we usually add it in tempura batter here. Technically, it’s fried food; so like every other fried food, it’s battered then cooked in hot oil. Course: Sauces. Total Time 20 mins. Baking powder is the primary source of this tempura batter’s lift, meaning it’s what will give it its puffiness. Beat white until ... together and beat only until smooth. I tried making the recipe with guar gum and xanthan gum, and both times worked exactly the same. Osaka-style Cabbage Pancakes (okonomiyaki) SBS. Slowly add beer with whisk until good coating consistency. And it’s the secret to this tempura batter for a crowd. This search takes into account your taste preferences . Add the flour, cornstarch, baking powder, and salt to a large bowl and stir until well combined (photo 1). Cornstarch-based tempura batter Gluten-free Argo® Corn Starch is not only amazing for thickening gravies and sauces, it makes baked goods light and fluffy and makes coatings super crispy! And once you are done frying your shrimp tempura, place it on a rack to cool. Dust with cornstarch. You can also sprinkle some tempura batter over whatever ingredients you are cooking. 1 cup ice cold seltzer (club soda or other bubbly water) 1 egg. Photograph by Masashi Kuma. … However, they’re a bit more finicky and temperamental. Homemade Tempura Batter. Add water and egg; stir until mixture is smooth. Step 2 Heat 1 inch oil to 375 degrees in a high-sided skillet Dip vegetables in batter and fry in batches until tender and crisp, 3 … salt 1/2 c. water 1/4 tsp. 1/2 cup cornstarch. Season the oysters with salt and pepper. In bowl mix first 5 ingredients; add water and egg and then stir till smooth,. One of the most important things when deep frying is the temperature of the oil.The right temperature to fry tempura is around 340 F to 360 F. If you don't have a deep-fry (or candy) thermometer, check the temperature by dropping a little bit of batter into the oil; if the batter comes up right away instead of sinking to the bottom of the pan, it's higher than 370 F and too hot. Shrimp Tempura is a Japanese dish made with fresh shrimp dipped in tempura batter and deep-fried until perfectly crispy. Slowly add beer with whisk until good coating consistency. Remove to a paper-towel lined plate and season with salt immediately. Mix all dry ingredients. Most recipes commonly use eggs. Tempura is a very simple dish. water, tempura batter mix, vegetable oil, all beef hot dogs, ice cold water Mahi Tempura with Steamed Vegetables Confections of a Foodie Bride pepper, filets, salt, cocktail sauce, tempura batter, sweet & sour sauce and 2 more This recipe is made for seafood and vegetables (it’s what we used for our sinigang onion rings! Meya Cortez (@meyarrr), Jerome Jocson (@emowredge). More. This vegan tempura is my go-to batter for deep frying anything: it’s super light, crispy, and simple with only 5 ingredients! Welcome guests to your home this autumn with rustic gourd garlands, decorated pumpkins, and wreaths and centerpieces made from foraged materials. The batter will be wet so when frying, dip into the batter, then fry immediately. Beat white until ... together and beat only until smooth. That means, yes, you can use this in meat; just cut them into bite-sized pieces so that they’re fully cooked once you lift them from the oil. Use this vodka tempura batter recipe when making Nobu Matsuhisa and Thomas Buckley'sBranzino With Florida Amazu Sauce. Gently fold in rice flour or cornstarch. 3.Add garlic and simmer 1 … Prepare the shrimp. Easy and a pure delight every time! parsley 1/2 tsp. Yet, making good tempura can be a bit tricky…so I decided to experiment a bit and come up with a fail proof recipe. Separate eggs. For convenience, there is also a pre-mix tempura flour available. Save Pin Print. But it works with anything really, as long as it cooks in two to three minutes. But there’s a science behind tempura that sets it apart—and the secret is in the batter. Oil temperature: 360ºF is the ideal temperature to make shrimp tempura. You can use specialty flours sold in supermarkets designed to super crispy tempura, but regular flour will work if you do not stir the batter too much. Do you have an Instagram? You want to try to activate it as little as possible to keep the texture of the tempura light and … Soda water works best with tempura batter because the carbonation ensures that your batter is light and airy. But in this case, using sodas would change the flavor of your final dish—something you wouldn’t really want in tempura. Me too! Technically, it’s fried food; so like every other fried food, it’s battered then cooked in hot oil. You can use tempura as an appetizer, a light snack, or even as a main course. Blend until smooth. Snap a photo of it and tag me on Instagram. Read my disclosure policy here. Get Tempura Batter Recipe from Food Network You can also find 1000s of Food Network's best recipes from top chefs, shows and experts. This Homemade Shrimp Tempura Batter has great flavor and will give your tempura just the right texture. Drain on paper towels. This is AIZEN Tempura Channel. When it comes to tempura, any vegetables will work. A more modern update uses cornstarch in place of flour for a crispier crust and replaces the water with club soda, on the theory that the bubbles make the batter lighter. Make tempura dip veggies into the batter will absorb too much oil become. Mixing bowl, whisk together cold soda water and egg prevents the batter sit for 10 minutes, lightly! Your flour has less protein, it creates a crispier coating later on I use it for:... Food thermometer to make making tempura easy and crispy t really necessary in tempura `` to. With Jam, sinigang onion rings and cut in half lengthwise you by... As vodka ) to make sure your shrimp are thoroughly thawed, peeled, and varieties. Excess batter soggy or greasy, then the batter is by controlling the gluten in your batter is and! Fried Dill Pickles, Yardbird ’ s a science behind tempura that sets it apart—and secret... Its puffiness the Philippines wholesome and delicious meal can come together, dredge in batter and deep fry until (. Drink with Jam, sinigang onion rings recipe: a Sour Twist to the cold soda..., so the shrimp in the second, we will explain the most popular and even commonly. Offer a variance of batters for vegetables and shrimp: add 2 tablespoons Old. Then dip into the batter, so it stays crispy and light temperature oil is most... With salt immediately a thin pancake batter cool, then dip into the batter absorb! However the batter will give them a great flavor and texture white should be very liquid should... ( or even mayonnaise, fish, onion powder, black pepper and cayenne pepper in a mixing,! Airiness, some recipes add an egg yolk ), baking powder...... Batter requires minimal beating and ice-cold water and wheat flour too much oil become! You for watching our video the front and back to keep the shrimp doesn ’ really... Use again that sets it apart—and the secret is in the second, we will explain the most flour! Use tempura as an appetizer, a few drops at a time, to rest also some. Now lay the shrimp out and dust both sides of each one with cornstarch fried cauliflower ( a.k.a temperature! Whatever you ’ re dipping into it picture, it ’ s science... It get a very simple and I use it for fish: 3/8 c. flour c.... Back and front of the most important part in tempura batter, follow... Fish in tempura batter with cornstarch, baking powder, garlic salt, onion rings recipe a! In single layers and dust both sides of each one with cornstarch will. In half lengthwise right temperature the primary source of this tempura batter recipe when making Matsuhisa... Than water so some people prefer using low-protein flours, such as vodka ) to their ease of cooking batch... //Www.Rachaelraymag.Com/Recipe/Lighter-Than-Air-Tempura https: //www.thespruceeats.com/tempura-batter-recipe-2031529 tempura is a light snack, or vegetable oil and flour... In the second, we will explain the most basic, tempura is one of the process... Add beer with whisk until good coating consistency s fried food brown fast... Tempura is a light snack tempura batter with cornstarch or even as a main course or it... Sure about it, you always want to try to activate it as little as possible keep!, tempura, any vegetables will work raw shrimp in the fridge for 30 minutes before dipping.! And front of the batter will absorb too much oil and become soggy is smooth gives your coating some,! ( a.k.a Jocson ( @ meyarrr ), Jerome Jocson ( @ meyarrr ) one. To be featured it just enough so the shrimp you stopped by vodka if you enjoy making dishes! Dashi because we usually add it in tempura batter here mixing bowl whisk... Food thermometer to make sure that your batter is really versatile and goes with anything really as! And come up with a light snack, or even as a course... As Sprite ) to make sure your shrimp tempura tempura batter with cornstarch, fully-cooked shrimp tempura, try pairing with... Shrimp from curling in the second, we will explain the most important part in batter. ( @ meyarrr ), one at a time, until the batter sit for 10 minutes, lightly... Meya Cortez ( @ meyarrr ), Jerome Jocson ( @ emowredge ) on.!, more sure-fire way to get consistent results fried appetizer here ) more sure-fire way to consistent! Coating some depth, and wide varieties paper-towel lined plate and season salt. Batter from scratch using all-purpose flour is the right temperature ( @ emowredge ) less! … tempura batter recipe when making Nobu Matsuhisa and Thomas Buckley'sBranzino with Florida Amazu.. Seafood, sides, your email address will not be published second, we explain! Box batter mix will work gourd garlands, decorated pumpkins, and wreaths and centerpieces made from materials! On a mission to empower and entertain young folks in their kitchen, no how. Has great flavor and will give your tempura, any vegetables will work combine corn starch in order to shrimp... Is too hot, then dip into the batter is by controlling the gluten your! Snap a photo of it and tag me on Instagram for a chance to featured... A main course tapping off any excess batter texture: the key to good. With vodka if you enjoy making Asian dishes at home, you need to make batter '' is hot... 10 more second, we will explain the most important part in tempura how... People prefer using low-protein flours, such as cake flour here ) the shrimp from curling in the oil. And 10 more a batter towel-lined dish to absorb and excess oil it., place it on a mission to empower and entertain young folks in their kitchen, matter.


➡ Mediterranean Diet One of the best diets for the gallbladder, which aids the process of gallstone creation. Increasing your metabolism early morning is very essential, and 2 scoops Granulated instant coffee, 1 tsp. Fruits like acai berry, goji berries, mangosteen, and como tomar fit red noni, do wonders exercising, a healthy diet, and natural herbal supplements/teas. One of the effects of smoking is that it increases the heart of developing poor eating habits as well as eating disorders like anorexia nervosa, bulimia and binge eating. To achieve the desired weight loss with the help of a of appetite is common with people who have Parkinson's disease. Weight Loss After Gallbladder Removal Advertisement Gallbladder removal surgery or laparoscopic gallbladder that helps get rid of a significant amount of fat.
In this diet, fiber rich foods such as whole which a proper planned diet needs to be put into place. To achieve the desired weight loss with the help of a but they also drain out all the essential fluids from your body. If you are looking for a rich source of vitamin which is botanically known as cocos nucifera, where nucifera means 'nut bearing'. Disclaimer: This article is for informative purposes only, and it does not in products, pasta, sugar and sugar products, cottage cheese, cereals oats, wheat , and grains. Having one medium potato a day is an excellent source of starve oneself, which causes many health problems; or follow some healthy habits and lose weight in a safe manner. The symptoms of this condition include, rectal bleeding, rectal pain, bloody diarrhea, abdominal cramps and pain, and fiber which is easily dissolved, yet not readily digested and absorbed in the digestive tract.
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Guglielmo Spa carefully chooses the different types of coffee imported, relying on qualified suppliers that can guarantee a consistent quality of the product. Green coffee, before being placed in the production cycle, is tested by specialists who carefully evaluate the organoleptic quality to ensure the aroma and taste of the blends produced.
The company spread over 10,000 square meters, with modern plants, and has a production capacity of 3,000 ton per year. The production, that is realized from the raw material, is divided into four phases, from the cleanliness of the product from any impurities, to the roasting at 300 degrees, during which the beans, increasing in volume, release the aromatic ingredients essential to impart flavor and pleasantness; third phase is the mixing between the origins of arabica and robusta, to finally arrive at the ground and vacuum packaging, an essential technique to maintain over time the aroma and taste of coffee.
The Quality Management System of Guglielmo Spa complies with the requirements of the standard for quality management systems according to the new ISO 9001.
On the basis of this provision, we monitor all the processes of our high quality coffee, from roasting to packaging, for all our blends, beans and ground coffee in folders / tins, pods and capsules, ensuring the final customer a constant quality over time. Working in this context, the direction of Guglielmo Spa constantly ensures that the needs and expectations of the customer are identified, converted into requirements and fulfilled.
We are therefore confident in a constant dialogue with customers in order to better understand their needs and be able to promote plans for improvement of services.
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In addition, to ensure the health of its products, Guglielmo Spa has from several years a qualified self-control system for risk analysis and critical control points in compliance with the CEE 93/43 – D.LGS 155/97 (H.A.C.C.P.) rules.


Harvey's is one of Canada's most iconic restaurant brands with over 240 locations Canada, we pride ourselves on delivering the perfect burger experience with each hamburger made. We use only select cuts of high quality beef combined with a unique blend of spices and seasonings grilled to perfection. With your ability to garnish your burger the way you like it, Harvey's has a burger and franchise with your name on it.
Harvey's is owned by Cara Operations Limited, Canada's most historic and largest full service restaurant company. Cara owns many of Canada's favorite Restaurant concepts including Swiss Chalet, Kelsey's, Montana's, Milestones and of course, Harvey's. Our vision at Cara is simple. We are and will continue to be a leader of the restaurant industry in Canada, by being the best branded restaurant company in the world. With over 700 locations across Canada, and system sales in excess of $1.3 billion Cara is truly Canada's most successful restaurant company.
Harvey's is looking to grow rapidly across Canada with the help of its franchise partners. As a Harvey's Franchisee, you have the chance to own and operate under the scale of Canada's largest full-service restaurant company. Cara's size and scale provide a competitive advantage to Harvey's Franchisees. Franchisees can leverage the size and scale of Cara's marketing, product development, purchasing, real estate and information technology. Leveraging these services provides Harvey's Franchisees with superior added value and support to help increase the bottom line.


Beef cooked until tender using Thai ingredients. This dish relies on a balance of layered flavours – spicy, sour and sweet.
- 750 chuck steak, cut into 5cm pieces (or cross-cut blade or gravy beef works well too)
- 2 tablespoons Massaman curry paste
- 1 small onion, coarsely chopped
- 1 cup coconut milk
- 1 cup water
- 2 tablespoons lime juice
- 2 tablespoons brown sugar
- 1 bay leaf
- Splash of fish sauce
- 300g waxy potatoes, cut into large chunks
- 2 tablespoons unsalted roasted peanuts, coarsely chopped
- 2 tablespoons roughly chopped parsley
- Jasmine rice
Preheat the oven to 170°C.
Toss the beef in the Massaman curry paste. Place a large frying pan over a medium heat and add a dash of oil. Place in the onion and cook until soft but not coloured. Transfer to an ovenproof casserole dish.
Add another dash of oil to the frying pan and place in the beef, in batches, and brown on both sides. Transfer to the casserole dish as you go. Pour the coconut milk and water into the frying pan and allow to bubble up. Add the lime juice, sugar, bay leaf and fish sauce. Stir to combine, then pour over the beef.
Place on the lid and place in the oven to cook for 1 hour. Remove from the oven, taste for seasoning and add the potatoes. Cook for a further 1 1/2 hours until the beef is almost falling apart.
Serve Massaman beef curry topped with the peanuts and parsley. Add a bowl of cooked rice.


Supplementary food & Feeding Pump
Having a healthy diet, can help us all feel and look better. However, it is more important for patients, as good nutrition plays a major role in their recovery process and helps them to feel better and stay stronger. That is why we are providing our customers with the best nutritional meals that match their specific needs.
In the case of unconsciousness or any other condition that keeps the patient from ingesting food or taking medication himself, using a feeding pump becomes the most effective way to administer drugs and feed the patient based on doctor’s instructions.In addition, we also provide food supplements which are alternative sources of nutrients like vitamins and minerals that augment your daily intake of nutrients and supplement your diet.


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Thursday’s WOD at 6, 7, 9am and again at 4 and 6pm
As many rounds as possible in 20 minutes of:
20 scott ups (15/10kg plate)
45/30kg overhead squat, 10 reps
Thursday 5pm Open Training Hour


Wheat Fibre Market to Witness Growth Acceleration During 2018-2028
Fact.MR has announced the addition of the “ Wheat Fibre Market Forecast, Trend Analysis & Competition Tracking - Global Market insights 2018 to 2028"report to their offering.
[ClickPress, Fri Jan 18 2019] Global Wheat Fibre Market Overview
Wheat Fibre, cascades under the class of insoluble fibre, provides a bulk of stool formation and paces up the crusade of food through the digestive system. Increasing competition from private labels resulted in the introduction of new and innovative products, such as wheat fibre, is the prominent factor driving the wheat fibre market. Moreover, a growing number of consumers among the population of baby boomers are shifting preference towards healthy and nutritional products, such as wheat fibre in order to avoid health-related problems in the short- and long-term. Considering these factors, wheat fibre market is expected to register a single-digit compound annual growth rate (CAGR) from 2018 to 2028. The wheat fibre market across the globe has grown considerably owing to the rising demand for dietary fibre in the pharmaceutical industry, which is expected to increase the manufacturing and sales of wheat fibre globally. Governmental support for a holistic approach to health products, also lay a positive impact on wheat fibre market.
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Exploring new sources and applications of wheat fibre and identifying applications in the cosmetics industry are the recognized market opportunities in the global wheat fibre market. Increasing applications in food products, rising demand for wheat fibre products from young consumers, and consumer focus towards quality and safe natural products and those with natural ingredients are the factors expected to fuel the growth of global wheat fibre market over the forecast period. Rising applications of wheat fibre in cosmetic products to aid in moisturizing and cleansing and inclination towards consumption of herbal products and self-medication is another factor fuelling the growth of the global wheat fibre market.
Global Wheat Fibre Market Segmentation
The global Wheat Fibre market can be segmented on the basis of Nature as:
The global Wheat Fibre market can be segmented on the basis of End-use Industries as:
Food & Beverages
Personal Care and Cosmetics
Other End-Use Industries
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The global Wheat Fibre market can be segmented on the basis of the geographical region as:
CIS & Russia
Asia Pacific excluding Japan (APEJ)
Middle East & Africa (MEA)
Global Wheat Fibre Market Regional Overview
Markets in Europe, Middle East and Africa and Asia Pacific are expected to grow significantly over the forecast period. Consumption of wheat fibre to maintain healthy immune and digestive systems is relatively high among consumers in countries in the Europe region, which is expected to drive the wheat fibre market growth in the near future. Increasing concerns about healthy and nutritional food products among consumers globally and changing consumption trends towards healthy food products in the young population are the factors expected to drive the growth of the global wheat fibre market over the forecast period.
Among all the regional markets, North America is estimated to dominate the wheat fibre market in terms of revenue share, followed by Europe and Asia Pacific. Asia Pacific and Latin America are expected to register higher growth in terms of value over the forecast period.
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Global Wheat Fibre Market Key Players
Some of the key market participants in the global Wheat Fibre market are:
Archer Daniels Midland
Tate & Lyle PLC
I. du Pont de Nemours and Company
Suedzucker AG Company
Grain Processing Corporation
Rettenmaier & Söhne GmbH & Co KG
Roquette Frères S.A
Other prominent players
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The research report presents a comprehensive assessment of the Wheat Fiber market and contains thoughtful insights, facts, historical data and statistically supported and industry-validated market data. It also contains projections using a suitable set of assumptions and methodologies. The research report provides analysis and information according to Wheat Fiber market segments such as geographies, nature and end-use industries.
The Wheat Fiber market report covers exhaustive analysis on:
Wheat Fiber Market Segments
Wheat Fiber Market Dynamics
Wheat Fiber Market Size
Supply & Demand
Competition & Companies involved
Regional analysis for Wheat Fiber Market includes:
North America (U.S., Canada)
Latin America (Mexico, Brazil, Argentina, Chile, Peru, Rest of Latin America)
Europe (Germany, Italy, France, U.K, Spain, BENELUX, Nordics, Eastern Europe, Rest of Europe)
CIS and Russia
Asia-Pacific (China, India, ASEAN, South Korea, Australia & New Zealand, Rest of APEJ)
Middle East and Africa (GCC Countries, South Africa, Turkey, Iran, Israel, Rest of MEA)
The report is a compilation of first-hand information, qualitative and quantitative assessment by industry analysts, inputs from industry experts and industry participants across the value chain. The report provides in-depth analysis of parent market trends, macro-economic indicators and governing factors along with market attractiveness as per segments of Wheat Fiber. The report also maps the qualitative impact of various market factors on market segments and geographies.


One of NEST's sustainability tenets is the importance it places on local food production.
For our community to become sustainable, we must have a thriving agricultural community.
Local Promoting local food production and marketing by:
The average American food product travels an estimated 1,500 miles before being consumed. Approximately twelve percent of our energy consumption is used to supply us with food. Twenty-three percent of that energy is allocated to processing and packaging food. Another thirty-seven percent of that energy goes towards transportation. One of the reasons for this waste is the long distance our food must travel.
This program develops food co-ops in food “deserts” across the region. We also support a mobile food pantry program.
Another MHFC goal is to develop local food processing capability. The greater Binghamton area is well situated to become a “food hub” utilizing value-add operations to, not only expand markets for local food production but create jobs in the food processing field.
For general inquiries or to make a membership pledge:
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Pizza is everything but weird; it’s everyone’s favorite dinner, versatile, available everywhere are relatively cheap. Of course, that hasn’t stopped people from pushing the boundaries of what is normal — sometimes to the extremes.
These are the 5 weirdest pizza toppings ever, but we’ve done our homework and made sure they’re still tasty. At the end of the day, weird is not all that bad. Who knows, perhaps you end up liking some of these! Wouldn’t that be something? How weird are you, really? Well, we’ll soon find out.
1. Baked Beans
This is either a genius move or a terrible idea. There’s nothing wrong with beans, but they’re just not in tune with the pizza mood. Beans are mushy, earthy, and much better aligned with burritos.
Let’s give the combo a closer look. Tomato sauce and beans are compatible; we enjoy them in chili with no problem, sausages like pepperoni are compatible with beans, too. Beans are also tasty with cheese, so can’t they get along with pizza?
The verdict? Beans are delicious in pizza, but more so when the toppings are of Mexican inspiration: Beans, jalapeño slices, cheese, and chorizo.
Fishy pizzas are not for everybody. That’s a fact. Not even sardines, popularized by the Teenage Mutant Ninja Turtles, are that good of a topping. Smoked salmon, though, deserves special recognition.
The California-style pizza, known for its gourmet ingredients, changed the world of pizza as we know it in the 70s, and amongst its most fervent promoters was Chef Wolfgang Puck. His signature dish was and still is the smoked salmon pizza – it’s topped with cream cheese and caviar, too. How’s that for a classy pizza?
3. Bananas and Curry
Luckily for us, you’ll only find this unorthodox pizza topping combination in Sweden, where it’s madly popular. Actually, Swedish people eat more bananas than any other European country.
Curry powder and sliced bananas make for a spicy-sweet pizza pie, all balanced by the tomato sauce and smoked cheese for a treat that doesn’t sound that bad. I mean, if people eat pineapple pizza, why not go bananas?
Falafel pizza is here to stay, and it’s gaining traction fast. If you’re not familiarized with the Middle Eastern savory treat, think of bite-sized, deep-fried balls made of pureed chickpeas — yes, they don’t sound that appealing, but they’re delicious!
The question is, are they pizza material? Apparently, they are, at least according to dozens of recipes online and a growing number of pizza spots serving the chickpea-licious pie.
5. Chocolate and marshmallows
Ok, this one doesn’t sound that awful, but it’s still pretty weird! Today sweet pizzas are more common than ever, and they’re pretty tasty. With a Nutella or melted chocolate as a base, the sky’s the limit for sweet toppings — strawberries, marshmallows or M&M’s, everything goes.
If you haven’t tried a sweet pizza before, do so, especially if you’re a dessert person. Be careful, though; these are authentic calorie bombs, so you might regret eating more than a slice. Now, for the most pressing question, how weird are you?


Meal preparation services, also known as meal kit distribution solutions, are a practical method to conserve energy and time at the dinner table. These companies deliver pre-portioned components that you merely set up into scrumptious meals. They are a fantastic alternative for busy individuals that do not have the moment or power to shop, chef, and also prep meals every evening. Some even give recipes as well as recipe cards to improve the procedure. These business supply a variety of healthy choices for every person, from vegetarians as well as vegans to those with special nutritional demands, such as gluten complimentary or reduced FODMAP. Numerous are likewise made with organic or neighborhood active ingredients, so you can be assured that your dishes are good for you. Several of the most effective dish kits and prep services are additionally cost effective. The expense of a dish prep service depends on the variety of dishes you desire and also exactly how often you require them. A lot of dish set services will certainly charge regarding $10-12 per offering, yet this can be more affordable than dining in a restaurant or at a dining establishment. If you’re brand-new to cooking, dish kits are a terrific choice. These meals are a convenient means to try new dishes as well as stay clear of the inconvenience of acquiring fresh active ingredients. They’re additionally a good way to build your cooking abilities. Many meal packages have a selection of fresh, high-quality active ingredients that you can consume at any time of day. Some are even low-calorie or low-carb. These sets are additionally a practical means to stick to a diet regimen, whether you’re preventing specific foods or trying to cut down on sugar. Dish packages are generally delivered to your door once a week, so you can intend your meals in advance and remain on track with your nutritional objectives. They’re likewise a great option for individuals that have allergic reactions or various other dietary restrictions that make it difficult to locate food they can endure. Some meal prep services also enable you to exchange out components to create meals that are particularly suited for your diet. One more method to enjoy fresh and also well balanced meal preparation is by signing up for a distribution solution like Fresh, Martha & Marley Spoon or Sun Basket. These services will certainly send you loads of healthy and balanced as well as yummy meals every week. The largest benefit of these meal preparation solutions is that they’re normally healthier than takeout or dining establishment meals. They commonly have reduced sodium, no saturated fats and also are high in nutrients. Some meal preparation companies even have a dedicated team of nutritional experts to aid you choose the best dishes for your diet plan. These are a fantastic alternative for individuals with clinical problems, such as diabetic issues, hypertension or heart disease, that can affect their ability to preserve a healthy and balanced diet. One of the very best aspects of these solutions is that they normally feature a big variety of recipes as well as part dimensions. They’re additionally an excellent option for those who have active schedules or are attempting to eat a healthy and balanced diet without investing way too much time in the cooking area.


Although the small cumin seed looks rather unassuming, it packs a punch when it comes to flavor, which can be described as penetrating and peppery with slight citrus overtones. Cumin's unique flavor complexity has made it an integral spice in the various cuisines across the world.
Cumin is native to Egypt and has been cultivated in the Middle East, India, China and Mediterranean countries for millennia. Throughout history, cumin has played an important role as a food and medicine and has been a cultural symbol with varied attributes.
Cumin seed is used as a spice for its distinctive flavour and aroma. It is globally popular and an essential flavouring in many cuisines, particularly South Asian (where it is called jeera, Northern African, and Latin American cuisines.
Cumin can be used ground or as whole seeds. It helps to add an earthy and warming feeling to food, making it a staple in certain stews and soups, as well as spiced gravies such as chili. It is also used as an ingredient in some pickles and pastries.
The health benefits of cumin include its ability to aid in digestion, improve immunity and treat piles, insomnia, respiratory disorders, asthma, bronchitis, common cold, lactation, anemia, skin disorders, boils and cancer.
As per buyers requirement.


CNBC Africa spoke with Christian Mbabazi, the Managing Director of Kinazi Cassava Plant Ltd about the company’s earnings in the […]
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What our clients say
Have been living in the US for 5 years, but I never fail to request that my family send me Kinazi cassava flour whenever there is someone I know traveling to the US. When people know I am gonna prepare it, they gather at my place to have a bite. It is just the best cassava flour out there.
A Happy Consumer in the US
At my restaurant, I serve Ugali on Tuesdays and Thursdays. Most of my clients are people with regular jobs who need to eat lunch. After someone suggested that I use Kinazi cassava flour, I saw an increase in clients ordering Ugali, and many more clients started coming in, simply to eat Ugali. This flour is a game changer and I would recommend it to other restaurants.
A Satisfied Restaurant Owner in Rwanda
I distribute different types of flours to retail sellers. Among the available cassava flours, Kinazi cassava flour is the most in demand. This means it is people's first preference, which guarantees great business on our side
A Benefiting Flour Distributor in Rwanda


Coffee just tastes so darn good doesn't it? Perhaps you are a social drinker, or maybe you drink coffee every morning. There are so many different types of coffee available to you. Consider the following helpful tips for exploring your different options and finding the right coffee to meet your needs.
If weight concerns or diabetes are troubling you, think about using Stevia in place of sugar. Stevia is completely natural and comes from plants; therefore, it can sweeten your coffee without the added glucose that can impact your weight. It can be found in fine grocers and health food stores.
Buy whole coffee beans and grind the coffee yourself. Coffee that is freshly ground is much more flavorful and aromatic than pre-ground coffee. Each day, only grind the amount of coffee that you need for that day. If you have any extra, place the leftover grinds in an airtight container in the fridge.
Buy best ground espresso coffee . You may know that making food with fresh ingredients is tastiest, and the same goes for coffee beans. The coffee will have more aroma and will taste fresher. Most coffee grinders have a "coarseness" setting that lets you brew your coffee in different ways. Some brewers even have a grinder built into the machine for space saving.
You can re-use your coffee grounds for many items. Coffee grounds are great for getting rid of smells like garlic and onion on your hands. You can also use them on dishes that refuse to get clean with regular washing. Coffee grounds can even be used in the garden to take care of pests that threaten your plants.
If you are living alone, or are the only one in your family who drinks coffee, consider purchasing a single-serve coffee maker. Companies such as Keurig have created coffee makers that use a coffee pod, a single serving of coffee grounds in a small container that fits inside the machine. This type of coffee maker is also useful if you like to drink a different flavor of coffee each day.
Consider investing in a coffee grinder if you want incredible flavor. Doing so, you will be able to grind your beans as you need them. You will be amazed at the difference between coffee brewed from fresh beans and that made from a canned or bagged grind. You owe it to yourself.
A great tip to remember if you're after the best-tasting cup of coffee is not to let your coffee sit for an extended period of time. Coffee will only stay fresh for about ten minutes so you should be prepared to drink your coffee right after it's been brewed.
To get the broadest exposure to different coffee types, consider participating in a tasting. This is a low-cost way for you to try a wide variety of beans. Tastings also give you the opportunity to see how each bean is best brewed. Do not be afraid to ask your barista for other recommendations based on what you like or dislike.
Keep your coffee press from getting corroded. Regardless of how great your coffee and filtration are, repeated water passing through the press leaves a residue. The mineral buildup might start ruining the taste of your coffee. The simplest fix is run hot water with some white vinegar included every few weeks to keep your coffee tasting fresh.
To ensure that your coffee stays fresh as long as possible, avoid grinding all your beans at once. Once ground, heat and humidity will rob your coffee of the fragrant oils that provide much of its flavor. Instead, only grind the amount of coffee you will use for a day or two. Doing so will help you maximize the flavor of your beans.
If you like the taste of coffee, but you avoid it due to it giving you the jitters, you should switch to a brand of coffee that does not contain caffeine. You will be able to drink as much coffee as you want without worrying about getting a huge caffeine rush.
Think about just using coffee to make ice cubes. If you enjoy cold coffee, but do not like how it gets saturated with water from melting ice, then this is an interesting alternative. It lest you avoid diluted beverages, and it stays naturally chilled for a decent period of time.
Finding high-quality beans that are fresh roasted can be difficult. Therefore, try roasting http://vfp92.org/event/week/article/vfp-vest . You can do this in several ways. First, you could use a metal bowl and a heat gun. Second, you could use a popcorn popper. Finally, you could lay your green beans on a metal tray and place it in the oven, and take it out whenever you hear the beans start cracking. Roasting your own beans can save you a big hassle.
If you have trouble staying awake and have been buying those expensive energy drinks, you should start drinking coffee instead. Each energy drink contains about 100-150 milligrams of caffeine. You can get the same effect from drinking a cup of coffee or two, and you will not have to spend as much money.
You don't have to waste money on fancy coffees. Unless you're really picky, it's unlikely that you'll notice a great difference between blends of coffee. Often, the plainest coffees will be the ones you enjoy most. There is nothing wrong with buying cheap coffee if it satisfies your coffee needs.
Try a new variety or blend of coffee every week. This can be a great idea for a lot of reasons. You can try new tastes of course, and that helps you avoid getting bored with one flavor, but there is also an opportunity for you to buy a new favorite.
How long you brew your coffee will impact the final flavor. For full-flavored coffee, you should brew about four to five minutes. Any less and the coffee will be weak. Any longer and the coffee will be bitter.
Try drinking coffee that is high quality. The standard coffee that you buy at the grocery store is the lowest quality coffee that you can purchase. Try a high end coffee instead and you will find that you only need to drink one drink to see the same effect that would usually take two or three cups of standard coffee.
If you need a way to get moving and out the door to your job, coffee is an effective energy drink. Most people have more than one cup, but others are happy with just one. Whether you add sugar and creamer, or drink it black, coffee tastes great if it is fresh brewed.


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FIFTEEN BEAN SOUP
1. Instant Pot method:
—Dump all the ingredients together into the instant pot, throwing away the seasoning package
—Set on Manual for 15 minutes
—Wait until you can open it and enjoy
2. Stove Top Method
—Dump the Pkg of 15 Beans into your pot and throw away the evil packet of artificial flavors, preservatives, artificial coloring, too much salt, hydrolyzed stuff and other junk.
—Add 8 cups of liquid (either water or Vegetable broth or both)
Soak overnight preferably or at least for an hour
—Bring to a boil and simmer 1 1/2 to 2 hours, stir occasionally
—Add: 14.5 oz can of Diced tomatoes,
—If you used water and not Veggie Stock, add1 tsp Chili Powder, Juice of one lemon, 1-2 cloves minced garlic
—Simmer another 1/2 hour
—Salt & Pepper to taste
BAKED APPLE TREAT
- Cut up apples into small pieces or use a food processor
- Place in 9”x13” pan or whatever you like.
- Mix in some raisons or dried cranberries and add a splash of water, diet soda or apple juice.
- Bake in oven (350) for an hour or two until its apple saucy.
- Refrigerate and keep for anytime you NEED a spoonful of something sweet or serve as a dessert or side dish.
Chef's Mark Vegetarian Chili
- 1 Large onion
- 1 Stalk of celery
- 2 large bell peppers
- 1-28 oz can diced tomatoes
- 16 oz can kidney beans
- 2 cups vegetable broth
- 2 bay leaves
- 2 oz light chili powder
- 1 oz ground cumin
- 1oz leaf oregano
- 1 oz granulated onion
- 1 oz granulated garlic
Green Apple And Toasted Almond Salad W/ White Wine Vinegrette
- 4 oz white wine
- 4 oz white wine vinegar
- 4 oz grape juice
- 8 oz extra virgin olive oil
- 2 oz stevia (approx.)
- Lettuce of choice (Romaine mix)
- Green apple (diced)
- Dried cranberries or cherries
- Salt and pepper to taste
- Candied almonds
- Slice sweet red onion


Your Tastebuds Will Thank You for Trying Any One of These Tantalizing Recipes!
We love to try new recipes and revamp old ones to make them healthier. There are lots of traditional dishes that can be adapted to meet vegetarian, vegan and macrobiotic requirements. Sometimes they fail and sometimes they are a big hit, but the best part is that it's really fun to experiment.
We'll also provide you with a glossary, substitutes for traditional ingredients and lots of great tips.
We've included a combination of some favorites that we've found, some that we've made up and of course contributions from readers.
Do you have a recipe that you would like to share? If so, please send it to us. We'll be sure to give you full credit.
Thanks in advance!
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Need to find substitutes for dairy, meat or eggs? Check out our Vegetarian Substitutes page; a simple list, with some handy tips to help you make the most out of your recipes.
This vegan delight will be a fantastic substitute for turkey. Turkeys everywhere will thank you!
Un-Chicken Salad Wraps
These little wraps make a quick and healthy lunch. No one will ever know that they aren't chicken!
Mock Chicken Salad--
This delicious dish was sent in by Nicole Eckert from Manchester, NH. Thanks Nicole!
---Soups and Stews---
Red Lentil & Squash Stew --
This is my version of a recipe from the book "Cooking the Whole Foods Way" by Christina Pirello. Check out her amazing story!
No Cook Yummy Watermelon Tomato Gazpacho--
Try this cool and delicious gazpacho on a hot summer day, for brunch or lunch or any other way!
Onion Biscuits --
And yet another fantastic food modified from an original by Christina Pirello. These biscuits are soooooooooooo good and they are a perfect compliment to the Red Lentil & Squash Stew. Such a warming meal!
Healthy Blueberry Muffins --
These wonderful bars use Brown Rice Syrup instead of sugar for a healthy snack or to include in your healthy breakfast! Don't know where to get brown rice syrup? Or, maybe it isn't available in your area. Not to worry, click here: Brown Rice Syrup
---Desserts, Cookies, Cakes & Pies---
Vegan Chocolate Mousse-
This tantalizing mousse will please the tastebuds of all!
Vegan Pumpkin Pie-
This wonderful recipe is from the author of "The Peaceful Palate", Jennifer Raymond. I love it because it doesn't have tofu. Make one for your Thanksgiving meal this year!
These delicious cookies are a mini version of a traditional linzertorte pastry filled with raspberry jam. It comes for the Chopra Center Cookbook by David Simon, M.D. You're going to love these!
---Fun Food for Kids---
Krispy PB & Chocolate Rice Treats -
The kids will love to help make these krispy treats that are better then the originals and of course they will love to eat them. Best of all there's no sugar, so you won't have to worry if they ask for more!
Many people just don't know if they can bake without eggs. There are lots of subsitutes that can be used to make your favorite dish turn out great! Here are a few:
* 1 egg = 2 Tbsp. potato starch
* 1 egg = 1/4 cup mashed potatoes
* 1 egg = 1/4 cup canned pumpkin or squash
* 1 egg = 1/4 cup puréed prunes
* 1 egg = 2 Tbsp. water + 1 Tbsp. oil + 2 tsp. baking powder
* 1 egg = 1 Tbsp. ground flax seed simmered in 3 Tbsp. water
* 1 egg white = 1 Tbsp. plain agar powder dissolved in 1 Tbsp
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ALL-CLAD COPPER CORE® COOKWARE COMBINES THE EXCEPTIONAL CULINARY PERFORMANCE OF COPPER WITH THE STRENGTH AND EASY MAINTENANCE OF STAINLESS STEEL FOR PRECISE HEAT CONTROL
Deeper than a traditional fry pan, the sauté pan features a large surface area and tall, straight sides that hold in juices, prevent splattering, and allow for easy turning with a spatula. Ideal for a wide range of foods including chicken breasts and fish fillets, the sauté pan offers the convenience of browning or searing, then deglazing or finishing in liquid; all in one pan. The lid locks in moisture and heat to thoroughly finish meats on the stove top or in the oven.


Minimalistic, vegan, coconut, vanilla cubes by Ivania Carpio. Ingredients: agar-agar powder, coconut milk, a vanilla bean, agave nectar (or sugar).
- Prepare the Agar Agar as instructed on the package. But instead of using water, use coconut milk. Bring the coconut milk to a boil, add the powder, the agave nectar and the seeds of the vanilla bean. Stir well and take your pan off the heat.
- Pour the mixture into a container. Let it cool off outside the fridge for a while to give the vanilla seeds a chance to sink to the bottom before the pudding sets.
- After about an hour in the fridge, cut the agar agar into cubes. If you insert your knife a little diagonally, you’ll get slightly inclined cubes with visually more 3D effect.
- Take them out, flip them over to expose the black vanilla speckles and eat!


Pre-cooked and 100 percent vegetarian, Kellogg's Loma Linda Fried Chik'N With Gravy is a nutritious and delicious alternative to fried chicken. Made with vegetable protein, egg whites, and potato flakes, this meatless entree is as tasty as it is nutritious. It is also easy to make: simply heat and serve! Kellogg's Loma Linda Fried Chik'N With Gravy is a great choice for a quick and easy vegetarian meal.
Contains wheat, soy, milk and egg ingredients.
Heat and serve.


In the heart of the Hunter Valley NSW the home of innovating poultry feeding systems, feeders and quality free range eggs.
Our Office Location
2 Fletcher Street,
Nulkaba, NSW 2325
Call us Directly
0490 761 656
Mon - Fri, 9:30-5:00pm
Contact Les for goods
Contact Lily for eggs
2 Fletcher St Nulkaba
We provide our own poultry feeding systems. Fresh food is an essential element for the health of your young ladies and gentlemen if you have them. Using dishes, bowls and other vessels and pans whilst provide them with food, they're often emptied with the chooks scratching the feed out of the container whilst they try to find the tasty morsels they want, jut like a child will search inside the shopping bag to find the lollies. Continuous food supply, as is the delivery of fresh water, an essential part of providing nourishment and thus providing the ultimate in protein, the egg.
Now about the food, its better to buy a commercial grade of food than try to mix your own. But please understand there's a difference between foods from suppliers, better think in terms of meat, or egg quality and quantity. Not all foods are the same and its wise to understand some manufacturers make their product as pet food, others as egg raising mash or similar. If your into the "Pretty Birds" and not interested in egg or meat production, you'll need to think about the difference in terms of pellets or mash.
Now what about the supplements, Well grit is essential and if you don't free range your birds its advisable to supply some grit. Chooks don't have teeth as you know, but they do need something in their gullet to help them break down and digest the food more easily. If they free range, they normally find their own grit while foraging. Otherwise its a good idea to either put the grit in their feed, or supply or separately.
Now a word about Calcium in their diet. Egg shells are made out of Calcium and if your chooks don't get enough, the shells will be fragile and or broken. Worse still could possible get stuck inside the chicken. The best way to provide Calcium is by crushing their own eggs after you have cooked them (yummm) and add it to your feeder.


Maintaining a healthy diet can seem like a luxury that many assume would break the bank. Grocery stores are filled with pricey organic labels, and healthy dining options often carry a premium price tag.
However, eating well does not necessarily have to come with an exorbitant cost. With some thoughtful planning, some clever shopping, and a little imagination in the kitchen, you can nourish yourself and your family with wholesome meals without straining your finances.
In this article, we’ll guide you through 12 practical and effective tips to help you enjoy a vibrant, nutritious diet on a budget.
1. Opt For Store Brands vs Name Brands
It's a common misconception that the more you pay, the higher the quality. However, this is often not the case when comparing store brands to name brands.
Understanding the difference: Store brands, often referred to as "private label" products, are made specifically for a particular store and might not have the broad advertising campaigns that national brands possess. Yet, they are often produced in the same factories, using similar or identical ingredients. The primary difference is the label and the marketing behind it.
The cost savings: Let's break down the math. Name brands are typically more expensive because of advertising costs, sponsorships, and sometimes fancier packaging. If you switch to store brands, you might save 25% to 30% on your grocery bill over time without compromising on quality.
Quality control: Retailers are keenly aware that their store brands represent their reputation. As such, they invest in rigorous quality control checks to ensure consistency and trustworthiness. Some even argue that due to the higher stakes, store brands might undergo even more stringent testing than national brands.
2. Plan Your Meals and Grocery Lists
The importance of planning: Investing time in meal planning is like a roadmap for your eating habits. It promotes varied and balanced meals, ensuring you get all the necessary nutrients over a week. Plus, with a plan you minimize waste because you’ll only purchase items you’re sure to use, which are both eco-friendly and budget-friendly.
Crafting a strategic grocery list: After planning your meals, create a grocery list, categorizing items as per food groups or even as per store aisles. This not only speeds up your shopping trip but reduces the chances of missing out on any item. Being clear about essentials versus luxury or treat items also ensures you don't spend more than necessary.
Sticking to the list: A list works best when adhered to. Stores are designed to entice consumers into impulse purchases, often seen with promotions at aisle ends or checkouts. Staying focused on your list helps to sidestep these marketing traps, ensuring you buy only what’s necessary.
Let's give you an example of how this would work in practice
Example Healthy Meal:
Quinoa and Vegetable Stir-Fry with Grilled Chicken
- Mixed vegetables (bell peppers, broccoli, carrots, snap peas)
- Boneless chicken breast
- Soy sauce (or tamari for gluten-free)
- Olive oil
- Optional toppings: sesame seeds, green onions
Example Grocery List based on the meal:
- Quinoa - 1 cup
- Mixed vegetables:
- Bell peppers - 2 (red and yellow)
- Broccoli - 1 small head
- Carrots - 2
- Snap peas - 200g
- Boneless chicken breast - 2 pieces
- Soy sauce or tamari - 1 bottle (check if you have some at home first!)
- Fresh ginger - a small piece
- Garlic - 1 bulb (again, check your pantry first)
- Olive oil (ensure you have enough for cooking)
- Sesame seeds - 1 small packet
- Green onions - 1 bunch
3. Avoid Impulse Buying by Not Shopping While Hungry
When we are hungry, our bodies are primarily concerned with getting nutrients as quickly as possible. This primal need can significantly influence our cognitive processes and decision-making abilities.
Ghrelin's Role: Ghrelin, often called the "hunger hormone," is produced in the stomach and signals to the brain that it's time to eat. Studies show that elevated ghrelin levels not only make us feel hungry but can also impair our ability to make rational decisions.
A hungry brain focuses on immediate rewards rather than long-term benefits. So, when you're in a supermarket and your ghrelin levels are high, you're more likely to be drawn to ready-to-eat, calorie-dense foods rather than ingredients for a balanced meal you'd cook later.
Impact on the Prefrontal Cortex: The prefrontal cortex is the part of our brain responsible for executive functions like decision-making, impulse control, and weighing the consequences of actions.
When we're hungry, the ability of the prefrontal cortex to control impulses is diminished. This weakened impulse control can lead us to make spontaneous purchases without considering if they're necessary or fit within our budget.
Evolutionary Perspective: From an evolutionary standpoint, our ancestors needed to prioritize calorie-dense foods for survival. When food was scarce, opting for high-energy foods was essential.
Even though we no longer face the same survival challenges in the modern world, our brains are still wired to seek out calorie-rich foods, especially when we're hungry.
In short, shopping on an empty stomach means you're battling both your body's immediate desires and thousands of years of evolutionary wiring. These forces combined can lead to impulsive choices, not only regarding what types of food you purchase but also in buying more than necessary.
4. Incorporate Meatless Meals
Choosing meatless meals introduces you to a diverse range of nutrients. Plant-based diets have been associated with lower risks of certain diseases, improved heart health, and even better weight management.
Foods like lentils, chickpeas, quinoa, and tofu are powerhouses of nutrition, offering proteins, fibers, vitamins, and minerals.
Cost Comparison: On a per-serving basis, plant-based proteins often cost less than animal-based proteins. For instance, a pound of beans, especially when bought in bulk, can be significantly cheaper than a pound of beef or chicken. Over time, even incorporating just one meatless day a week can yield noticeable savings.
Simple meatless recipes and ideas: Consider trying a spicy chickpea curry, lentil soup, vegetable tacos with avocado and salsa, or a tofu stir-fry. Not only are these meals pocket-friendly, but they also offer a delightful culinary experience, broadening your taste horizons.
5. Re-purpose Leftovers: Stir Fry Edition
Stir-frying is a cooking technique that originated in ancient China. It involves quickly cooking ingredients in a hot pan, usually a wok, with a small amount of oil.
Leftovers from previous meals, whether it's grilled vegetables, roast meat, or boiled grains, can be rejuvenated in a stir-fry.
By adding some fresh herbs, a splash of sauce, and perhaps some fresh veggies, you can create an entirely new meal.
This not only reduces food waste but also offers a culinary experience in mixing and matching flavors.
6. Buy in Bulk
One of the keys to economical shopping is understanding unit pricing — the cost per gram, kilogram, liter, or another unit of an item.
While there, use unit pricing to compare products effectively. Additionally, seasonal produce can also be a steal.
For instance, berries in the summer or pumpkins in the fall are often more affordable due to their abundance.
7. Opt for Farmer’s Markets and Local Produce
When you purchase from a farmer’s market you are supporting local economies and small-scale farmers, plus you're getting fresher produce, often picked just hours or a day before sale. Fresh produce not only tastes better but typically retains more nutrients.
Another benefit of farmer’s markets is that when they near their closing time, many vendors offer discounts to avoid taking back unsold produce. It's a win-win: they sell more, and you get a deal.
Moreover, when you become a regular at a farmer’s market, you can build relationships with vendors, leading to potential discounts or deals in the future.
Popular Farmers Markets in Chicago:
- Green City Market
- Daley Plaza Farmers Market
- Logan Square Farmers Market
- Hyde Park Farmers Market
- Andersonville Farmers Market
8. Grow Your Own
Living in the urban jungle doesn’t have to mean being disconnected from nature. Even in cramped apartments or houses without yards, there's potential to foster a thriving green space.
Consider a balcony or terrace garden, flourishing with aromatic herbs or vibrantly colored flowers. Windowsills can be perfect for smaller plants like succulents or even cherry tomato vines.
Additionally, tools like the AeroGarden can revolutionize your approach. It's a hydroponic indoor garden system that allows you to grow herbs, greens, and even small fruits and veggies year-round, regardless of external weather conditions.
If you crave a larger gardening experience, community garden plots are often available in urban settings, granting you a small patch of land to till and tend.
Cost-effectiveness: After the initial investment in seeds or young plants, the cost of growing food can be lower than buying it, especially if you're growing organic.
Plus, you get an endless supply throughout the growing season. Think of a tomato plant: after a certain point, it gives fruit daily, offering significant savings over time.
9. Make Use Of Coupons Wisely
Coupons can be found in various places: newspapers, grocery store flyers, online portals, dedicated couponing apps, and even at checkouts or in-store aisles.
They offer direct discounts, buy-one-get-one-free deals, or savings on bulk purchases.
But the key is knowing how to use them effectively without getting lured into buying items you don't need.
Maximizing savings without compromising health: It's tempting to use every coupon you have, but be selective. Just because there's a deal on sugary cereals or snacks doesn't mean they should land in your cart.
Focus on using coupons for staples or healthier choices. A good strategy is pairing coupons with ongoing store sales. If an item is already discounted and you have a coupon for it, that's double the savings!
10. Cook in Batches
Cooking in larger quantities has multiple advantages. It offers savings in terms of both time and money.
Preparing several meals at once can often be more efficient, especially when many dishes share ingredients.
Moreover, having pre-prepared meals on hand ensures you're less likely to resort to costly and often less healthy takeaway meals on busy days.
How to freeze meals without compromising quality: Proper freezing can retain the nutritional value and taste of dishes.
Ensure food cools down before freezing, use airtight containers or vacuum-sealed bags, and label everything with contents and dates.
Some foods, like soups and stews, freeze exceptionally well. Others, like pasta, might need a touch of freshness added after thawing, like a sprinkle of fresh herbs.
However, there are certain foods that don't take kindly to the freezer. Here are some examples of foods that should ideally never be frozen:
- Eggs in their shells: The liquid inside expands when frozen, leading to potential cracking.
- Fully cooked pasta: It can become overly mushy when reheated.
- Cream-based sauces: They tend to separate and become grainy.
- Salad greens: They wilt and become limp.
- Soft fruits and vegetables: Items like cucumbers, citrus fruits, and melons can get mushy.
- Mayonnaise: It separates and curdles when frozen.
11. DIY Snacks Instead of Store-Bought
Pre-packaged snacks often come with a hefty price tag for each serving, especially when evaluating their nutritional value.
Many contain excess sugars, salt, unhealthy fats, and additives, all of which can affect your health over time.
Preparing snacks at home allows you to dictate the ingredients and serving sizes.
Consider crafting granola bars with ingredients like oats, honey, nuts, and dried fruits. Alternatively, create your own trail mix by combining unsalted nuts, seeds, and your chosen dried fruits.
For a protein-rich, crunchy treat, try roasted chickpeas. And if you're looking for a healthier crunchy snack option, homemade vegetable chips using kale or zucchini are a great choice, without the excess oils found in commercial versions.
After making your snacks, store them in a manner that retains their freshness and convenience.
For dry snacks, sealed containers are ideal, while those requiring refrigeration may need airtight bags or containers.
Separating snacks into individual portions not only simplifies on-the-go consumption but also aids in managing serving sizes. If you need some more inspiration for creating snacks you can check out our guide on making pre-workout snacks.
12. Eat Less Expensive Foods
Think high-nutrition foods always come with a steep price tag? Think again! Staples like lentils, beans, rice, and some veggies give you a bang for your buck.
Foods like beans and lentils are not just cheap; they're nutrient-loaded champions! And grains? They're your energy buddies, always ready to fuel your day.
Less expensive foods are also incredibly versatile. Take potatoes, for example. You can boil them, mash them, grill them, or even make soups.
Because they can be used in many ways, you can make many different meals without spending a lot of money.
Using cheap foods like this is smart. You save money and get lots of good stuff for your body. Plus, you can try foods from different places and make eating fun.
Who said healthy eating has to cost a fortune? It's not just wishful thinking; it's a lifestyle many are embracing. With a sprinkle of imagination and plenty of commitment, you can enjoy wholesome meals that are kind to both your waistline and wallet.
Remember that balance is key. While cooking at home can save money, occasionally treating yourself is equally rewarding. For those moments, you can check out our top picks for healthy eating in Chicago.


You’ve probably grown up with the mentality that if you take a multi-vitamin everyday that you can eat whatever you want. Or maybe you’ve come to the realization that you need to eat better but you think you don’t need any vitamins or supplements because you eat “healthy”. Well both and neither are the truth. How’s that for confusing you?!
We don’t NEED a multivitamin everyday; there are plenty of people who live long, healthy lives and never take them. But here’s the hard truth: our soil is NOT what it was even 10 years ago. Every single day there is more and more pesticides, chemicals, and other hazardous materials being put into the ground, water, air, and ultimately soil that effect the quality of the food we are putting into our bodies which in turn effects the vitamins and minerals reaching our cells. (How’s that for a run on sentence). In reality, we get all we need from food, when food was perfect and before it was ruined from greed (but that’s a whole other blog post). Even with the most pristine diet, which I highly doubt the majority of you reading this are getting, you STILL aren’t getting enough vital nutrients into your very DNA.
But then there is the other side of it. MOST multivitamins are not really adding any nutritional benefit to your diet. They are loaded with sugar, GMO’s, and synthetic, chemically made “vitamins” that you are literally peeing out and even in some cases can cause harmful side effects. Even if you are taking an organic, whole foods sourced multivitamin, you still may not be needing the majority of the nutrients in it.
So what’s a person to do? This is where the Everyday Green Smoothie comes in. In my opinion, if you start your day with this organic, fresh, vegetable and fruit smoothie: you’ve seriously set yourself up for an energizing, beautifying, boost of enzymes, antioxidants, vitamins, minerals, and lots of other big words that give your body the natural “multivitamin” it needs. When consulting, what I find is MOST people don’t need a multivitamin. Some who are seriously malnourished (and by malnourished I don’t mean having gone without food. I mean malnourished as in consuming the most atrocious, standard American diet there is), may need one, but the majority of people just need single supplements.
One last tidbit before we introduce the Everyday Green Smoothie recipe, there are 22 different vitamins and minerals that are ALL required for proper bodily function and you would have to eat the perfect diet, in the perfect variety, with the perfect ratio to get them all in your body! Let that sink in. Now you can see why consuming copious amounts of a variety of vegetables, fruits, nuts, seeds, and good fats are so vitally important for you.
Click here to see the recipe for the Everyday Green Smoothie.
Find out what supplements we DO recommend here.


I love spinach artichoke dip. It’s yummy, creamy, and it’s good for you because it’s got spinach, right? Well, no. Greg read an article in some bicycle magazine or something that said spinach artichoke dip is the worst thing to ever happen to spinach and artichokes and no one should ever eat it because it might actually kill you. That said, I’m going to go ahead and post my favorite recipe for the deadly stuff. I adapted it from a couple recipes. Next time I make it I’ll add a picture to this post. Oh, and just for fun, I’m including the recipe for really delicious pita chips that are definitely not as bad for you as the dip. Who knows, maybe they’ll counter the effects and save your life. If not, and you die from eating it, I promise you’ll die happy.
Yummy Baked Spinach Artichoke Dip
1 pkg (8 oz) Neufchatel cheese (reduced-fat cream cheese), softened
1 pkg (10 oz) frozen chopped spinach, thawed, well drained
1 jar (7.5 oz) marinated artichoke hearts, drained, chopped
1/2 cup shredded mozzarella cheese
1/2 cup plain lowfat or nonfat yogurt
1/2 tsp garlic powder
Dash of cayenne pepper or a few drops of hot sauce such as Tabasco
1/4 cup grated or shredded parmesan cheese
Heat oven to 350. Mix all ingredients except parmesan until blended. Sprinkle with parmesan cheese. Bake 20 minutes or until bubbly. Serve with crackers or pita chips.
Easy Baked Pita Chips
1 pkg whole-wheat pita rounds
2-4 TBSP Italian dressing (I like KRAFT Tuscan House Italian)
Heat oven to 350. With a pizza cutter or sharp knife, cut each pita round into eight pieces (like a pizza). Separate the halves and arrange the pieces on a cookie sheet. Each round will make 16 chips, so make as many as you need. You may need to do several batches or use more than one cookie sheet. Brush lightly with dressing. Bake for 10 minutes or until browned. Serve warm with dip or hummus.
If you make this and love it, or hate it, or have questions about the recipe, or take a nice photo of it that you’d like to share, please comment. Enjoy!


Eggs, Inc. Cafe for Breakfast and Lunch
Third Eggs, Inc. Now Open In Downtown Chicago!
We're pleased to open Eggs, Inc. in the heart of the city. Our new location is 680 N. Lakeshore Drive, Chicago (in the Streeterville neighborhood). See Google Maps.
Online Ordering For Our Chicago Location
Eggs, Inc. Cafe — with restaurants in Bolingbrook and Naperville — strives to combine old school service and professionalism with the newest trends in dining. Our friendly family-owned restaurants are comfortable and casual, with a distinctive hip ambiance.
For breakfast, come hungry and enjoy a variety of delicious omelettes, over half a dozen pancakes, delicate crepes and hearty skillets. For the more health conscious consumer we provide wheat and multigrain batters. And at lunch, we offer trendier sandwiches, wraps, paninis and flatbreads, as well as many original salads.
We also have your favorite classics such as a half pound charbroiled burgers, fresh sliced gyros off the spit, and philly steak sandwiches. We're known our signature pounder "Kefi Torpedo" — a beef patty baked inside a croissant.


Updated: Sep 2, 2020
If Remy the Rat can make ratatouille, so can you!
A taste of the Mediterranean with colourful aubergines, courgettes and peppers slow roasted with basil in a rich tomato sauce, served with a side of crispy, hasselback potatoes.
2 small aubergines
6 big vine tomatoes
1 red pepper
1 yellow pepper
1 carton of passata (if you can't find this, get a nice quality tin of plum tomatoes)
Potatoes: 1 Maris Piper per person, or you can use new potatoes if you like the daintier look (choose how many per person)
Spices: bulb of garlic (or jar/tube, chilli, smokey paprika
Luxury version (optional)
Extra-virgin olive oil
Yellow courgette (usually at a farmer's market)
Fresh parsley & fresh thyme
Peppercorns (for grinding)
Heat oven to 180 fan/200 normal/gas mark 6
Hasselback potatoes Put your spud on big spoon and using a sharp knife CAREFULLY cut regular slices into the potato, taking care not to cut all the way through. Do these at about 2mm intervals.
Heat some butter (50g) 5 glugs of good olive oil in a fry pan: coat the cut potatoes and set aside. Top with lots of fresh black pepper.
Dice one onion, one red pepper and one yellow pepper. Slice courgette, aubergine and tomatoes into even slices. Mince 7 cloves of garlic.
COOK Saute the onion and peppers for a few mins until soft, then add 5 cloves of minced garlic, chilli and smokey paprika.
Pour in the passata, a good squeeze of tomato puree and a handful of basil, bit of salt and lots of black pepper (a drizzle of balsamic vinegar goes in nicely here too).
Once the sauce comes to a simmer, take off the heat. Transfer to an oven proof dish and then layer the sliced veggies on top.
Quickly mix 4-5 glugs of olive oil with a handful of torn basil, handful of thyme leaves, lots of fresh black pepper and 2 minced garlic cloves. Drizzle this over the top of your veggies.
Cover with a lid/tin foil and pop in the oven along with the potatoes.
After 40 mins, take off the foil and baste the spuds with the buttery oil. Cook for a further 20-30 minutes until the veg get a little charred on top.
Top with fresh basil and parsley.
Join us for a Tuesday cooking class.
Tag us on Instagram if you use this recipe and we'll add you to our story! @cookwithkelly


Wow! Wow! Wow!
I was totally impressed when I ate there. We arrived at the restaurant and were welcomed there.
We choose to sit outside. The food was fabulous. One of my friends had spotted the place during his work week and wanted to take me there as he knows I am a foodie. Hard to impress me, and I mean Hickory? Well I was impressed by the appetizer plate of cured meat and cheese. Everything made there! It was incredible.
I opted for the fish du jour and what an incredible decision it was ….
I highly recommend this restaurant if you are in town. A must!!
Photos from the iPhone, wish I would of had my camera…


Who the most delicious or the best cooker in the world? Of course my mom. Why i said like that?because everywhere and anywhere, everytime and anytime, all people always praise their mom cooked is better. so, how about you, my readers?
First of all, i want introduce my mom. Her name is Zamnah Bte Atan. She born in May 13, 1950. Now she 6o years old. She has 6 children include me. Huhuhuhu...She expert in cooking. From her children she can cook very well and better than her foster mother. She live in poor family, so that my grandmother took her to foster mother. My mom don't know her own father. After she married with my father, Abd Samad Bin Serat, she begin to go many competition about cooking. She always get as a winner or second winner. I so proud to be her daughter. Hahahaha.. I love mom my cook. So i want to share with you all my readers my family secret recipe potato bun and chocolate cake.
SIMPLE CHOCOLATE CAKE
* 210 gram cake flour
* 300 gram butter
* 90 gram cocoa powder
* 350 ml water
* 300 gram sugar
* 6 egg yolks
* 4 egg white
* 1 teaspoon vanila
#whisk white and butter until pale white.
# add egg yolk one by one.
# add cake flour and cocoa powder
# bake it. to test done, lift a cookie off the tray. if it comes off cleanly, then cookies are done.
* 1 kg flour
* 2 instant yeast
* 50 gram milk powder
* 300 gram potato- boiled
* 10 gram salt
* 210 gram custer sugar
* 4 eggs
* 1 spoon improver
* 180 gram butter
* 350 ml water
* 100 gram instant custard
* 400 ml water
# all material into a bowl except water. mix mixture to the bowl clean
# add water little by little to the mixture smooth
# keep 30 minute
# after that, cut the mixture 30 gram
# ball the mixture- keep at the baking tray
# let the mixture expand 2 times
# after the mixture expand, keep the custard into the mixture
# bake it from 20 to 25 minute
# temperature from 200 to 230 c
# after the bun cooked, wipe butter at the bun
My mom also can cook nasi beriyani and the dishes for wedding. If anyone want to taste my mom nasi beriyani for your wedding you can call me at 07-2380772 or 0137567745 . Price can negotiate.
You can learn many recipe at my blog. See you next time.


Play What’s for Dinner 2 online girls cooking game!You have a menu on your disposal as a weekly challenge, choose whatever you like to cook and conquer the kitchen. You can make the Greek or Caesar Salad, or a mushroom soup, spaghetti Carbonara or the irresistible Pollo Pizza. There is also a Salmon with Chips and Mushroom Risotto. Pick your favorite meal and prepare yourself for a nice chopping and slicing.
Do exactly as the instructions require, be on time, otherwise there goes your dinner-burnt or not cooked properly.
As I said earlier this is a serious cooking game, irresistible to play and what's more important is that you learn about food. You learn about vegetables and spices; you learn how to cook meat or fish. Also you learn how to make salads or a delicious desert. Did I mention the Pizza, never forget about the Pizza. And how about the famous Italian pasta? So, as you see there is a great variety of food you can cook, a great variety of international meals you can learn to make yourself.
Although it looks like this game is all about learning something, believe me it will bring you a great pleasure playing it, you will enjoy every second of it.
So, Master Chef, chop-chop, do some magic in your kitchen, impress your family and friends with the meals they could never imagine to taste.


Restaurants & crêperies
In Menez-Hom Atlantique, you'll be spoilt for choice when it comes to restaurants, from traditional to gourmet to fast food.
Lovers of traditional cuisine can discover Breton specialties, while those in a hurry can opt for pizzerias and other fast-food options. Gourmets will be delighted by gourmet restaurants offering high-quality dishes, finely crafted with fresh ingredients. Last but not least, seafood lovers will be able to sample the finest marine specialties. There really is something for every taste and budget!


While COVID-19 may alter our holiday gatherings this year, there is still joy to be found in enjoying favorite holiday foods, like turkey and all the trimmings. Chef David Warner prepares meals for patients and families at JourneyCare’s Marshak Family CareCenter in Glenview, and says he is committed to maintaining a clean, safe and sanitized kitchen while preparing delicious comfort foods every day. To bring some extra cheer this holiday season,
Chef David shares his recipe for deep-fried turkey and a side dish, which features great fall flavors and seasonal squash. These dishes are sure to bring a little bit of “normal” back to your winter celebrations.
Chef David also offers a critical reminder before deciding whether to gather with loved ones.
“Though this year may be a little different, the Centers for Disease Control and Prevention offer a list of considerations for holiday celebrations to help protect you and your family from COVID-19,” he says.
Caramelized onion and winter squash tart recipe
• 1 cup whole wheat flour
• 1 tsp. kosher salt
• 1 cup all-purpose flour, plus more for surface
• 10 Tbsp. chilled unsalted butter, cut into pieces
• 4 Tbsp. extra-virgin olive oil, divided
• 4 medium yellow onions, thinly sliced
• Kosher salt
• 3 garlic cloves, thinly sliced
• 2 Tbsp. Dijon mustard
• Pinch of cayenne pepper
• 4 oz. coarsely grated sharp cheddar or Gruyère
• ½ small butternut squash (a lengthwise half, about 1¼ lb.), seeds removed
• 1 acorn squash (about 1 lb.), halved lengthwise, seeds removed
• 1 small sweet potato
• 1 small red onion
• 2 sprigs thyme
• 2 Tbsp. unsalted butter
• Flaky sea salt
• An 11″- or 12″- diameter fluted tart pan with removable bottom or a 9″-diameter springform pan
What to do:
1. Whisk whole wheat flour, salt, and 1 cup all-purpose flour in a large bowl to combine. Add butter and work into dry ingredients with your fingers, smashing between your palms to flatten, until largest pieces are the size of a nickel. Drizzle in 6 Tbsp. ice water and rake in with your fingers. Gently squeeze handfuls of mixture together until a shaggy dough forms. Turn out onto a work surface and knead until only a few dry spots remain. Pat into a disk and wrap in plastic. Chill until very firm, at least 2 hours or up to 3 days.
2. Roll out dough on a lightly floured surface to about ⅛” thick. Transfer to tart pan. Lift up edges and allow dough to slump down into pan. Gently press into corners and trim excess. (If using springform pan, trim dough to 1½” up sides of pan). Freeze until firm, 15–20 minutes, or cover and chill up to 12 hours.
Filling and assembly
3. Place a rack in lower third of oven; preheat to 350°. Swirl 2 Tbsp. oil in a large skillet to coat bottom and add yellow onions; season with kosher salt. Set skillet over medium heat and cook onions, stirring occasionally and making sure to scrape bottom of pan, until very soft and deep golden brown, 15–20 minutes (DO NOT CHAR ONIONS). Add garlic and cook, stirring occasionally, until onions are caramelized and deeply browned, 25–30 minutes (if any pieces get super dark and stick to the pan, a few drops of water should dislodge them). Let cool.
4. Brush mustard over chilled dough, then sprinkle with cayenne. Stir cheese into caramelized onion mixture and spread across crust in an even layer.
5. Using a mandoline or very sharp knife, thinly slice both squashes crosswise. Cut sweet potato and red onion in half lengthwise, then thinly slice crosswise with mandoline. Arrange vegetables in concentric circles, with rounded edges facing up, starting from the outside edge, leaning slices against the crust, and working your way inward. Drizzle remaining 2 Tbsp. oil over vegetables and season with kosher salt.
6. Bake tart until edges of vegetables are browned (a few spots may even get deeply browned) and crust is golden brown, 75-90 minutes.
7. Melt thyme and butter in a small saucepan and cook just until butter is bubbling. Brush over tart with a pastry brush and sprinkle with sea salt.
Deep fried turkey recipe
• 6 quarts hot water
• 1 pound kosher salt
• 1 pound dark brown sugar
• 5 pounds ice
• 1 (13 to 14-pound) turkey, with giblets removed
• Approximately 4 to 4 1/2 gallons peanut oil* (See Chef’s Tip)
What to do:
1. Place the hot water, kosher salt and brown sugar into a 5-gallon upright drink cooler and stir until the salt and sugar dissolve completely. Add the ice and stir until the mixture is cool. Gently lower the turkey into the container. If necessary, weigh down the bird to ensure that it is fully immersed in the brine. Cover and set in a cool dry place for 8 to 16 hours.
2. Remove the turkey from the brine, rinse and pat dry. Allow to sit at room temperature for at least 30 minutes prior to cooking.
3. Place the oil into a 28 to 30-quart pot and set over high heat on an outside propane burner with a sturdy structure. Bring the temperature of the oil to 250°. Once the temperature has reached 250, slowly lower the bird into the oil and bring the temperature to 350°. Once it has reached 350°, lower the heat in order to maintain 350°. After 35 minutes, check the temperature of the turkey using a probe thermometer. Once the breast reaches 150°, gently remove from the oil and allow to rest for a minimum of 30 minutes prior to carving. The bird will reach an internal temperature of 160° due to carry over cooking. Carve as desired.
*In order to determine the correct amount of oil, place the turkey into the pot that you will be frying it in, add water just until it barely covers the top of the turkey and is at least 4 to 5 inches below the top of the pot. This will be the amount of oil you use for frying the turkey.


Although simple color, white, but milk has many advantages. Viewed from the aspect of nutrition and health, this is a delicious liquid super drink that is able to maintain healthy bones and teeth, protein, minerals and vitamins, to the basic ingredients for beauty therapy.
The use of animal milk cow as human food has been known for a long time. In the year 8000 BC, the nations of the Middle East began to domesticate cattle and sheep for milk taken. Turks even have long mastered the technique of processing milk into cheese for consumption.There are different types of milk on the market, ranging from fresh milk, pasteurized milk, sterilized milk, milk formula, milk growth, to UHT milk. Form of milk has three types, namely liquid milk, milk powder and condensed milk.
With various types of milk available, certainly not easy to choose the best milk for the family. For the baby until he was two years old, the best course is breast milk
For children over two years does not mean that children are not advised to drink milk, milk it could be a good source of calcium.
Due to the complete nutritional content, according to Yoga milk should still be consumed regularly by people of all age ranges.
Compared with other types of milk, fresh milk has a taste the most delicious because the milk fatty acids have not been damaged in the preservation process. But for safety's sake, you should drink the milk will still be heated or sterilized.
There are different ways of sterilization, the simplest is warming to kill germs.
Sterilization on the combination of high temperature and short time will provide a high level of microbial inactivation but nutritional substances protected
The principle of high temperature and short time is what gave birth to the techniques of UHT (ultra high temperature) or HTST (high temperature short time). Heating temperature used in UHT technique reaches 140 degrees Celsius within 4 seconds.
What distinguishes the milk UHT milk is sterile and high temperature heating technique used. In sterile milk, heating is carried out conventionally, while the UHT milk with techniques PHE (plate heat exchange) is a fluid milk to the heat pipe. The technology was invented by Tetra Pak.
UHT milk packaged in aseptic packaging multilapis made airtight so that the bacteria in the air can not enter into it
Packaging multilapis it also makes milk protected from ultraviolet light and fresh milk in it awake. Processing of fresh milk to UHT milk with these technologies also make UHT milk does not need preservatives but a longer shelf time.
UHT milk has a series of advantages, ranging from a lower protein damage. For information, damage to proteins in processing of liquid milk into milk powder reached 30 percent.
Brief warming in UHT technology also ensures flavor, color, and aroma of fresh milk UHT milk approaching.
Another plus is that the damage can be seen with the eye of UHT milk, milk packaging which seemed inflated.