One thing I've discovered I like many of the same foods camping that I like at home. I take foods easy to handle, fast to prepare, and which travel well. For example, French Bread and Bagels travel much better than soft white bread. And, pre-cooked Breakfast sausages or bacon are much easier to handle than raw bacon/sausage. (I like the Jimmy Dean's pre-cooked sausages.) You can pre-cook your ground beef for faster tacos or chili, and you don't have to worry about dealing with the raw meat. Hot Dogs are fast and easy. You can quickly reheat leftover thin crust pizza over low heat in a covered fry pan until cheese melts (grilled cheese, or Cowboy Cornbread too - a few minutes on each side ); so cook ahead and bring your leftovers if you're lazy! Packages of dried Instant Red Beans and rice, pasta are easy. Generally I bring lots of Protein foods and bread, rice, and pasta, etc
....and Don't forget the HOT sauce!
Good things in small packages - you can make a decent pasta sauce with water, spices and a 6 oz can of tomato paste. Also works for Chili. Tortillas and Pita Bread pack very compact. So do Pop-Tarts (pack so they can't be smashed.) Pre-measuring spices in plastic bags saves bringing them all. Finally, leave the boxes at home bring only contents and instructions.
If you bring Canned foods open the top and bottom and smash to pack out easier. Some canned foods like canned chicken chunks or red beans are extremely useful. Use instant rice (Uncle Ben's is good) so you boil water add the rice and you're ready in 5 minutes. Corn Meal, salt and pepper, and Corn Oil enable a quick fish fry. Donuts are nice for the car ride there. I bring my thermos along so early morning Coffee can go in the boat if needed.
Moorning rush - If you would like to spend more time fishing than cooking in the morning, consider pre-cooking some banana/corn muffins, or Cowboy Cornbread before leaving home. Or just bring along some bagels with cream cheese. Then you can get up and make a quick pot of coffee, fill your thermos, grab some breakfast and head out.
Stove - I love my MSR Isobutane stove. Ultra-light, convenient packs very small. The fuel is in shaving cream sized, sealed lightweight cans. Well worth the $55.00 investment. Stoves are nice if you need to simmer, or don't like burned food. For fast Coffee from your aluminum/stainless percolator, it's awesome. Just like cooking at home...
If you were looking for recipes, here's a few.
while all of these aren't specific to camping, most could be used with a little simplification/modification...
Biscuits and Sausage gravy....
let's assume you have Bisquick (rolled and cut into circles with a glass) or Hungry Jack Buttermilk Biscuits made per package directions for the biscuits....
to make the gravy it's quite easy...Brown 1/2 package Breakfast Sausage (Regular or Sage)
chop w spatula while browning so it's crumbled....* note to change proportions it works out about 1 Tbsp flour and enough sausage to make a small patty for each serving..
if there more than a few tablespoons grease you could drain some of it...or if you want it healthier drain all of the grease as much as you can and add a tablespoon of canola oil....after sausage is cooked add 4-5 tablespoons flour to meat in pan and stir into sausage; cover while cooking over -low- heat it should lightly
simmer...if it appears dry... that's ok just keep heat low... .. after 3-4 minutes you can add Salt and black Pepper to taste (i like fresh ground pepper) I taste while i'm cooking... Add some Milk and mash sausage down keep heat low so it simmers...cover this a few minutes... milk is absorbed by the flour and it thickens...then just keep adding milk a little at a time while stirring a lot (barely simmer 5-7 minutes..) until it's the right consistency... while it's really hot it appears just thinner than it will be when served
2 boxes jiffy corn muffin mix; 1 can cream style corn; 3 eggs; 1 Cup milk
brown 1 lb ground beef, drain; combine muffin mix, corn, eggs and milk..
(breakfast sausage works too…or even canned chili)
mix cooked meat with grated cheddar cheese (1 cup ?); hot pepper (to taste) and diced onion.
pour half of batter into pan then sprinkle with meat and cheese mixture;
top with the remaining batter; bake at 350 deg. in preheated oven until done… (about 40 min)
Famous Skillet Breakfast
dice up some potatoes into small pieces, then brown evenly in a small non-stick fry pan using 2 tablespoons of corn oil over medium heat .
Drain excess oil, and return to Low heat. Add some diced onions, salt and pepper, and maybe some green peppers. cook a few minutes until onions are just soft. Thrown in some browned breakfast sausage, or warm brown and serve sausage links cut into pieces.
Add 2 scrambled eggs, and top with shredded cheese. Lower heat to "simmer" level; cover.
Dish is done when eggs are cooked all the way through and cheese is melted. This is some great stuff, especially when topped with a few drops of hot sauce.
Southern Fried Catfish
Salt and pepper fillets, roll in corn meal, fry in HOT (375 deg) Corn Oil until browned, turn, then brown other side. (Garlic salt works too, and I like some Louisiana Brand Hot Sauce on mine) I soak the fillets quickly in milk or saltwater after cleaning.
Pan Fried Catfish with Green Onions
Ingredients 4-5 bacon slices; Two nice fillets; 2-3 sliced green Onions...optional ingredients- finely diced potatoes, scrambled Eggs
Cook bacon in large iron skillet over medium heat until crisp, about 8 minutes. Transfer to paper towels to drain.
Pour off all but 3 tablespoons drippings from skillet. (you may add a little corn oil/margarine, about 1 - 1 1/2 tbsp)
Season fillets with salt, pepper, garlic powder and maybe some cayenne pepper.
Add fish to skillet (and potatoes) cover and Cook several minutes over medium heat, stirring potatoes occaisionally. Turn fish over, and add green onions. Cook fish several more minutes on other side (stirring potatoes/green onions)
Transfer fish and onions (and potatoes) to 2 plates. Pour off most of drippings from skillet; add a dash lemon juice (or a little butter); quickly heat then pour over fillets. Top with crumbled bacon..mmmm good!
next, wipe skillet clean. Melt 1 1/2 Tbsp butter/margarine (or add oil) then quickly scramble Eggs and serve
(for neatness at home, fish can be cooked first, then wipe skillet and cook potatoes (several minutes), add onions (few minutes), and egg (last 2 minutes)
this is an amalgamation of a pair of classic trout recipes
Red Beans and Rice
1 Can Red Beans well drained; 1/2 med onion diced
2 green onions 1 clove garlic (or 1/8 tsp garlic powder)
2 Tbsp Parsley 1 rib celery
1/6 cup Ketchup 1 cup water
1/2 tsp Hot Sauce 1 bay leaf
1/2 tsp Thyme 1/2 lb smoked sausage cooked and cut up
a few dashes Cayenne pepper (or more if you like it hot..)
saute onions and garlic with sausage until onions just tender… add remaining ingredients except rice and simmer 30 min to 1 hour
this is the gravy mix to serve over 3-4 servings of cooked rice…(instant rice saves time when camping)
you can make vegetarian Red Beans and rice without the sausage and it's still great ! (don't sweat it if you don't have all the vegetables. Whatever you've got works, if you have the beans, spices, and ketchup.)
if you make cooked rice per directions, the last 10 minutes add some dried instant soup base (2 tbsp)and some diced (or dried) onions 1/4 cup raw onions/2 tbsp dried onions and a pinch Oregano (make about 4 servings of rice...) then add a handful of diced tomatoes 5 minutes before serving. if you're using Instant Uncle Ben's rice, add flavors to water at start, and add tomates and rice then stir and cover 5 minutes
goes good with
Tortillas with Chicken, Beef, or bean Filling
add some instant soup base (1 tbsp) to 1 Lb of cooked beef or chicken along with a little diced onion, Cilantro, a dash oregano and 1 tsp Chilli powder...simmer a few minutes until onion is soft (it's chicken soup base for chicken taco filling and beef soup base for beef tacos)
fill some soft Tortillas with this, or put in skillet on totilla then cover with cheese to make Quesedillas. Fast and Simple, and great with a cold brew. Don't forget the hot sauce !
1 Ripe Avacado (mashed up); 1/8 cup Diced Tomatoes (drained..); 1 Tbsp Finely diced Onion
1/8 tsp Garlic Powder; 1/4 tsp dried Oregano ; 1 Tbsp white Vinegar ; 1 Tbsp diced Green Chiles
Salt to Taste (around 1/4 tsp) ; Dash Ground Black Pepper
To keep nice in refrigerator Store with Plastic Wrap on Surface of guacamole to keep air from turning Avacado brown Keeps about 24 hours, best after a few hours…
Mexican Resturant Salsa
1 15 oz can diced tomatoes 1/8 tsp oregano 1 thick onion slice 1 Tbsp vinegar 1 jalapeno or serrano pepper 1/4 tsp Salt fresh cilantro about 1 to 1 1/2 tbsp … (optional)
cook onion slice on both sides in dry skillet over low heat just until onion is cooked and turns translucent…blanch pepper in boiling water about 1 minute; toss cilantro in last 20 seconds… put pepper in ice water to cool and stop cooking..tear of cilantro stems, dice pepper and onion ( I remove most of pepper seeds and center "spine")
Drain tomatoes, put in blender and add all remaining ingredients whirl quickly until tomato broken up
(a small pepper will make this fairly hot but it wont kill anyone… for some burned lips use all of a large one or 2 small ones ..
keeps up to a week in refrigerator
Tip for handling Hot Peppers … freeze these in sandwhich bags for
Several months - whole just like you bought them.
They really wont need to be pre-cooked if they were frozen first.
Easy Italian Beef
3 to 4 Lb Beef roast ; Put about 2 Quarts Water into Stock Pot (enough to cover roast later)
To Water Add - 3-4 Garlic Cloves (cut in halves) ; 1/2 Med Onion; 1 Tsp Salt; 1/2 Tsp Oregano; some Celery Seed ; Pepper (to Taste)
Bring to Boil, add Roast cook at moderate boil 2-3 Hours until Med rare…Remove Roast; Trim Fat; Cool, then Thinly Slice across Grain (for fine slices refrigerate 12 hours then slice)
Save 5 Cups of the Water; dump out the rest of the stuff ; Return saved Water to Stock Pot, then Add
1/8 Tsp Garlic powder 1/2 Tsp Oregano 1/4 Tsp Basil 1/4 Tsp Marjoram 2 Tbsp Tomato Paste 2 Tsp instant Beef Soup Base (or 1 1/2 Bouillion cubes) 1 Tsp instant Chicken Soup Base (or 1/2 bouillion cube) dash Crushed red pepper 1 Bay Leaf dash of Onion Salt
Add Sliced Beef simmer about 1 hour…Optional : add 2 roughly cut up Green Peppers last 20 minutes if desired (I would sort these out at serving so they don't turn to mush later on )
serve on nice italian rolls or french bread can top with slices of mozarella hot giardinera or pepperoncini on the side This could be adjusted for a crock pot by cooking beef about 6 hours initially; then 4 hours after shredding beef … this way beef falls apart more and is very tender
Honey Mustard Sauce
too easy...why buy it
take 3 Tbsp Yellow (or other) Mustard combine with 1 Tbsp Honey and 1/2 Tsp Sugar...thats it.
A few good sources for cooking info…
The Joy of Cooking… my favorite all around cookbook. Gives lots of technical info about how to cook EVERYTHING.
Frugal Gourmet Cooks American… this has lots of good American dishes (Chicago pizza etc)
New York Time American Heritage Cookbook another source of classic American recipes
Back to trips


- Legal Mentions
- Loches 2023 ©
Les Vergers de la Manse
Visit the orchards and fruit juice production workshop and packing station. Visit of the shop and fruit and fruit juice tastings from the orchards.
Duration: between 1 and 2 hours, depending on the number of people and the audience. Groups minimum of 15 people.
59 rue de la République, 37800 SEPMES
02 47 65 59 75


There’s something about bread making that stills me. Begs slowing down and paying attention. It’s difficult to put into words, really. If I were kneading by hand, I’d credit the rhythm, but these days, our bread is beautifully beaten and baked in a tidy little machine that whirls and hums softly on the countertop, and only requires a little tending along the way. And did I mention that this bread is arguably the best I’ve tasted? A perfect honey-colored crust with a moist, rich center. Simple enough for little hands to work alongside. Hearty enough to get smiles all around and “more bread please,” at the dinner table. As with most good gifts, the hardest part is in the waiting. As soon as the faintest whiff slips across the kitchen, I’m peppered with, “Is it ready?,” and “How much longer?,” and who can blame her? The scent alone is worth the effort. It’s adapted from Beatrice Ojakanga’s Whole Grain Breads by Machine or Hand and since it is a family favorite here, I thought perhaps yours might enjoy it as well. I’ve shortened the amount of bread flour by 1/4 cup and substituted with oat flour. The recipe, as it is written here, is for a sampler loaf. I will ammend this post with measurements for a full loaf in a week or so, but this little loaf is just enough to fill our little clan for a couple of suppers, and it’s so simple to bake up a fresh loaf, why not?
TEN GRAIN CEREAL BREAD
adapted from Beatrice Ojakanga’s Whole Grain Bread by Machine or Hand
i n g r e d i e n t s
2/3 cup boiling water
1/4 cup 10 grain cereal (we use Bob’s Red Mill)
1/2 Tbsp butter or oil
1 Tbsp 100% pure maple syrup
3/4 tsp salt
1/4 cup whole wheat flour
1/4 cup oat flour
1 1/4 cup bread flour
1 tsp rapid-rising or active dry yeast
d i r e c t i o n s (by machine): Combine the 10 grain cereal and the boiling water. Allow to sit for half an hour or until cooled to room temperature. Add remaining ingredients except yeast. Make a small indentation in the dry ingredients. Then add yeast. Set the bread machine to the BASIC cycle, and select MEDIUM for the crust. Press Start. You’ll need to tend to the dough periodically during each of the machine’s kneading cycles, adding additional water (1 tsp at a time) or bread flour (1 Tbsp at a time), depending on whether the dough is too sticky or too dry. The dough should feel smooth and soft to the touch. Not too firm. Not sticky.
I’ve heard that for perfectly sliced bread, it should cool (possibly overnight) before slicing, but we have yet to muster the self-control that such an experiment would surely require. It’s heavenly hot, if you don’t mind juggling it like a piping potato between bites. Just save some for dinner too. You’ll have a hard time explaining to the rest of the family why the house smells like a bakery but you have nothing to show for it.
p.s. I enjoyed today’s piece from Apartment Therapy: 10 Simple Things to Make you Happier in Your Kitchen. Might be just the thing for those of us in a mid-winter rut.


tiffin backup camera
Clover valley, chips & salsa by Lee Foods Select portion size: 100 g 4 onz = 113.0 g 1 g 1 ounce = 28.3495 g 1 pound = 453.592 g 1 kg = 1000 g custom g custom oz. Hoffman house, shrimp & seafood sauce by Bay Valley Foods, LLC 0 51974 17151 7 Clover valley, thick & chunky salsa by Bay Valley Foods, LLCcontains 9.9 calories per 30 g serving. This serving contains 0 g of fat, 0 g of protein and 2 g of carbohydrate. The latter is 1 g sugar and 1 g of dietary fiber, the rest is complex carbohydrate. Check out the food score for Clover Valley Con Queso Salsa, Con Queso from EWG's Food Scores! EWG's Food Scores rates more than 80,000 foods in a simple, searchable online format to empower you to shop smarter and eat healthier.


Dining at Pacifica Senior Living Modesto
Our community is all about creating a personalized, customized dining experience. We offer a variety of nutritious, delicious menus and dining options that are designed to accommodate special dietary needs, and our professional culinary team go above and beyond to create dishes that are both nutritious and tasty.
We understand how important it is for our residents to maintain good nutrition in order to live a long and healthy life. That is why we design meals that are safe for those with allergies or who need a more specific diet due to certain medical conditions. We have an onsite chef who prepares all of the meals served at our community so that residents get the most beneficial dish possible every time they sit down for a meal.
Come sit down for a meal with us. It’s a great way to experience our community first hand and we can answer any questions you may have.
Made for You
Our chef and staff strive to provide quality food that is prepared in a way that satisfies our residents' appetites and dietary needs. We encourage our residents to participate in menu planning decisions. Our team welcomes input from residents and their families so that we can provide the most flavorful dishes possible for each individual's palate. We make sure to cater to a wide range of tastes by offering several entrée choices daily and including seasonal favorites on our menu.


NIA CHARLESTOWN NEVIS (November 01, 2021) — The Department of Agriculture on Nevis continues to build its livestock capacity and increase meat production in its quest to ensure food sustainability on the island.Mr. Rohan Claxton, Livestock Extension Officer with responsibility for Production on the Maddens Stock Farm, says a breeding programme which was introduced in 2016 is bearing fruit.
“We started a breeding programme in 2016. During that year we had a total of 30 breeders… The calves that we got in 2017 we selected them to be replacement heifers along with the nucleus herd the Senepol.“So to date we have a total of 47 breeders which means this year we expect 47 calves. To date we have 37 calves so we are expecting another 10 calves by year end,” he said at the farm on October 29, 2021.
Mr. Claxton noted that new breeds were introduced to improve the quality of the cattle and of the meat they produce.
“The breeds that we introduced [are] the Brown Angus and the Red Angus along with some Brahman bulls that we had previously. So cross breeding is one of the techniques used in order to develop the genetics or breeds on the island.
“Why we chose these breeds? The angus is well known worldwide as a beef producer, grows very fast, and the genetics is very, very excellent. The meat marbling is very good. The texture of the meat is very good. So that is why we are introducing this breed so it can grow fast to reach market weight,” he said.
According to the Livestock Extension Officer, there has been an increasing local demand for beef produced from cattle at the Maddens Stock Farm and as a result they have been concentrating on producing cows to sell to farmers who are interested in improving the genetics with their stock. They also supply the Department of Agriculture’s Abattoir.
“We normally supply the Abattoir when there is need to because the demand for beef is tremendous. I’m sure many of you went to local restaurants and you realise you are eating local ground beef, and the Abattoir also provides beef patties. The choice cuts, you will see them around in the supermarket.
“So presently the demand for beef has taken off. Some time ago we had cattle we used to call “beef festival” where we used to sell beef for $5.00 when nobody used to take it. Now the demand is there the supply is insufficient. Presently at the Abattoir, it’s $8.50 a pound [and] butchers $10.00 a pound,” he said.
Mr. Claxton said the nucleus herd at Maddens in up in the region of 100 heads and described them as being in pristine condition though rainfall was a challenge throughout the year with the exception of some in September.
However, in the absence of rain they had to resort to feeding them with supplements and to cut grass from elsewhere and transport to the cows to keep them alive.
“We supplement the cows with the spent hops and the Brewers grains. Those grains really, is a mixture of barley… the Brewers grain and the beer hops. So after all extractions … once it is fed in small amounts… gives it high protein high protein performance for the animals to benefit from.
“The main herd we tried to maintain them with the Brewers grains or spent hops and that has been our life saver. If you look at the animals, they are in prime condition because we had some rains during September and then the paddocks with the grasses [have] grown back so now they get some lush green,” he said.
According to Mr. Claxton, when it comes to foraging, each cow must consume at least 20 percent of its body weight. The average body weight of the cows at Maddens is around 800 to 1000 pounds, which means they should consume at least 20 to 30 pounds of grass on a daily basis, in order to get their protein to develop and grow and provide milk for their calves.
The cattle population in Nevis is low, under 300 heads at most. However, in the 60s and 70s the island had more than 7,000 heads of cattle and would export at a time when farmers engaged with mixed farming and cattle rearing.
Mr. Claxton said at that time Nevis exported livestock to St. Baths, St. Eustatius, St. Kitts, Guadeloupe, Martinique and also exported donkeys.


If you love unwinding over the weekends, and catching up with pals over a cuppa coffee, we’ve got you covered.
Dine to your heart’s content while taking Instagram-able pictures at these spots. Check out these places for your next brunch date!
1. Equate Coffee
Looking for a simple array of pastries and bakes? Equate Coffee is a place you should check out.
Treat yourself to their house-baked Canele – a small French pastry flavored with rum and vanilla with a soft and tender custard center and a dark, thick caramelized crust.
They’ve got your coffee classics, plus local kopi and kopi-o.
Address: 1 Tanjong Pagar Plaza, 02-25, Singapore
Operating hours: Mon – Fri: 8.30am to 5.30pm | Sat: 8am to 3pm
2. Burnt Cones
Satisfy your sweet tooth cravings with an assortment of gelato and waffles. Nothing’s better than waffles that are crisp on the outside and fluffy on the inside.
They’ve also got savory dishes to try if you’re not super into sweets.
Address: Sunset Way, 105 Clementi St 12, 01-02
Operating hours: Mon – Fri, 11am to 12am | Sat –Sun, 9am to 12am
Address: Marina Bay, 4 Marina Blvd, The Sail, 01-31A
Operating hours: Mon – Fri, 11am to 12am | Sat – Sun, 10am to 12am
Images from Burnt Cones (Facebook)
Enter into Supernova, which doesn’t look like your typical brunch spot. With refined air, warm lighting, and a bar counter, we’re sure you’ll have an equally good time.
Indulge in their mains that are sure to leave you with a hearty smile on your face.
Address: 266 Tanjong Katong Rd, Singapore 437053
Operating hours: Tues – Sat, 8pm to 10pm | Sun, 8am to 7pm
Images from middleclass
4. Hello Arigato
“It always starts with a simple HELLO.” It’s time to say hello to your new fav brunch spot!
Located at Upper Thomson Road, Hello Arigato is a Japanese cafe known for their thick slab of meat sandwiches and coffee. They’ve also got other sides to tantalize your tastebuds. Head down for a hearty good time.
They’re pretty popular so reservations are highly recommended!
Address: 227 Upper Thomson Road, Singapore 574359
Operation Hours: Tue – Fri Lunch, 11am – 4pm | Sat – Sun Brunch, 10am – 4pm | Tue – Sun Dinner, 6pm – 9pm
Images from Hello Arigato (Facebook)
Located at Raffles Hotel Arcade, Gather Cafe is a perfect spot to dine in the city.
Take your time to unwind with your pal over a cuppa coffee, crepes, and a variety of selections.
Address: 328 North Bridge Road #01-12, Raffles Shopping Arcade, Singapore 188719
Operating hours: Mon – Fri: 8am – 6pm | Sat – Sun: 8am – 8pm
Images from Gather (Facebook)


We’re going on a sparkling duo as we like them with a rhubarb and raspberry crumble!
Vegan rhubarb and raspberry crumble
If we especially know the Apple crumble we do in winter, very warm, I find that it’s really summer that we have the most choice when it comes to fruit, and it would be a real shame to do without this variety.
It happens to me regularly to buy frozen red fruits, because I like that, quite simply, especially in winter in my porridges (find the error).
If I freeze a lot of blackberries in the summer, I still don’t have the time to be self-sufficient in raspberries. I’m counting on it, I’ve planted a lot, but we’ll have to be patient!
In the meantime, I find myself in the summer with an overflowing freezer, and I told myself that it would certainly be good time to eat my frozen raspberries so that I could fill it with ice cream.
A big advantage of frozen raspberries is their price: we are still well below fresh, and there is no risk of finding half of the tray moldy two days later!
I chose to stay with my classic crumble dough recipe: with few ingredients, you get a perfect shortbread that crumbles in your mouth. The sugar allows to bring a little grain under the teeth.
I guess what we want from a crumble is that it crunches under the tooth, that’s really the effect it has on me.
Then, I find that the crumble is good when it’s with tangy fruit. Clearly the apple crumble is not my favorite on earth: I would sell my soul for a rhubarb crumble, so here, of course, with the raspberries, it’s the jackpot!
The rhubarb brings its acidity, the raspberries are slightly sweeter.
To make it a success, remember to cook/color the crumble well: if the dough is not golden brown, the bottom tends to be really raw, and in contact with the rhubarb and raspberry, which already make it quite of liquid, you will have a really not very pleasant raw dough effect!
Which margarine for my vegan crumble?
I have chosen margarine here for the sandy effect it gives to pasta, but I only take margarines that are firm and have a high fat content. I have never, so far, been satisfied with spreadable references, which have a much too soft finish.
In organic stores, the vitaqell brand offers several references that are ok for cooking, you can also find in supermarkets solid margarine (wrapped in thick paper) planta fin, which, I must say, is as good in taste as in texture ideal for baking.
I obviously try to favor oil when its use has no impact on the texture, but for this recipe in particular, I really prefer margarine!
To give you an idea, a 500 gram tub of margarine lasts about 2 months at home. The best-before date is generally really long, but be careful to remove the margarine with an impeccable knife each time otherwise it makes a nice culture broth and it can mold.
Finally, to add a little roundness and sweetness to this ocean of sandy acidity, you can add a little white chocolate. I really like the Ichoc in the organic store (which however is not a pastry chocolate) which is flavored with vanilla, but in this crumble, a few pistoles (the little chocolate circles found in pro) from the brand Linnolat, would be perfect: it is a chocolate of very good pastry quality which is based on almonds. It will perfectly find its place in a subtle way in this crumble!
Vegan raspberry and rhubarb crumble
- 150 g raspberries frozen or fresh
- 350 g rhubarb
- 60 g brown sugar
- 60 g margarine rich in fat (60% mini)
- 50 g wheat flour
- 35 g almond powder
- 1/4 vs. coffee salt
The dish used for the recipe is a 24 cm terracotta dish, it is quite small, but it allows to have an equal distribution between fruit and dough. I find that very important in the crumble: too much fruit or too much dough, it is the guarantee of bad cooking.
Peel the rhubarb then cut into small sections to be able to distribute evenly. I put the still frozen raspberries in the dish.
Then, prepare the crumble dough by mixing all the ingredients in a bowl and sanding with your fingertips.
If you wish, you can add a little white chocolate to the dish for more indulgence!
Then, spread the crumble on top: to make it even, I sand well in small pieces rather than leaving large nuggets.
Then bake at 180°C for about 35 minutes: the crumble should be golden brown, do not hesitate to prolong the cooking to obtain the expected result.
I prefer this crumble lukewarm than cold, but it’s a matter of taste! Especially if you add white chocolate, I think it will be better reheated.


Weekly Retail & Leisure News - 26 June, 2017
The UK’s largest food and health chain, Holland & Barrett, has been sold to L1 Retail for £1.8bn. US private equity firm Carlyle sold the chain to the L1 Retail investment fund, which is controlled by Russian billionaire Mikhail Fridman. "Holland & Barrett is a clear market leader in the UK health and wellness retail market, with attractive growth positions in other European and international markets", commented L1 Retail managing partner Stephan DuCharme. Holland & Barrett was founded by William Holland and Alfred Barrett in Bishop's Stortford, Hertfordshire, in 1870 and has more than 700 stores in the UK and over 1,300 stores worldwide.
In other news, following their
acquisition of Whole Foods, Amazon is launching a ‘try-before-you-buy’ service, Prime Wardrobe, as part of its new test program in the US. Prime Wardrobe, which is part of the Amazon Prime shopping club, will allow members to order three or more items without paying for them up-front. Brands include Calvin Klein, Hugo Boss, Adidas and Levi's. Amazon is already one of the biggest apparel sellers in the US and continues to invest in its European fashion business.
Finally, in the Food & Beverage sector, Costa Coffee announced that its LFLs rose 1.1% in the 13 weeks to June 1, compared with a 2.6% increase last year. Total sales rose 8.7%. In an attempt to move away from the high street, Costa is turning to new store formats, such as travel stores and drive-thru stores. Elsewhere, Sainsbury’s has partnered with healthy food and juice bar business Crussh, who will open its first counter inside a supermarket at Sainsbury's Pimlico store. Sainsbury’s already has Sushi Gourmet and Patisserie Valerie concessions in some if its larger stores, as well as Argos and Habitiat counters. In another development for the sector, McDonald’s has partnered with UberEats and is trialling its home delivery service in London, Leeds and Nottingham.
Read more about different Food & Beverage concepts, changing eating habits, and tech shifts within the Food & Beverage sector in ICSC's latest report, authored by JLL;
The Successful Integration of Food & Beverage Within Retail Real Estate.
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Wholesome Honey is a family-owned honey business in Logan West operated by mother-and-daughter duo Daryl Lamusse and Joelle Predl.
The family extracts and distributes honey from several beehives at private properties, forests and national parks.
Mrs Lamusse said Wholesome Honey was different to other beekeeping businesses because it was absolutely natural.
“It’s cold processed with no chemicals,” she said.
Mrs Lamusse said she was first inspired to start beekeeping because of the many healing properties of honey.
She had previously been diagnosed with breast cancer, and she bought her first beehive eight years ago hoping the raw honey would improve her health.
“From there it became a passion, and it just grew and grew and grew,” she said.
Her daughter Joelle Predl also conducted regular hive inspections around the area to educate other beekeepers, check for diseases, and monitor the health of other people’s beehives.
Miss Predl’s children, Bailey, Euan and Yakira, were also involved in the business.
“For the past five to eight years, beekeeping has been a huge part of our lives,” she said.
“The kids help extract honey from time to time, and eat honey like it’s going out of fashion.
“Bees brought us together as a family.”
Wholesome Honey is distributed to Capilano and sold at local fruit and vegetable stores.
Mrs Lamusse said they also had an “honesty box” at their home in Jimboomba for neighbours to buy honey at the gate.
The process for beekeeping starts with growing a baby box of bees into adult bees, which takes about 28 days.
The mature bees collect nectar from flowers and bring it back to the hive to make honey.
The beekeepers then remove the trays and put the frames through an extractor machine, which separates the honey from the wax.
Once the honey has settled, it’s ready to be bottled and sold.
“It’s more involved than that, but that’s the basics,” Mrs Lamusse said.


Syn. Chrysophyllum cainito var. martinicensis, Chrysophyllum cainito var. pomiferum, Cainito pomiferum, Chrysophyllum caimito
Star apple tree
Caïmitier, Kayimit, star apple, fat pork, caimito, pomme de lait, cainite, pomme étoilée, ablaca, golden leaf tree …
Star apple tree is a tropical fruit tree native to West Indies.
Its leaves can help to recognize him. They are bicolored, glossy dark green on the upper face and velvety coppery-gold colour at the underside.
There is 3 variety here, depending on the fruit :
Chrysophyllum cainito (fruits < 9cm)
Chrysophyllum cainito var. martinicensis (green fruits > 9cm)
Chrysophyllum cainito var. pomiferum (purple fruits > 9cm)
When you cut the fruit you will see a star.
It is very important to eat that fruit ripe because of astringent latex.
Flowering occurs from May to July.
Cultivations (Alt. 0-700m)
Seeds, layering and grafting
Culture and care
Seeds take 20-40 days to sprout, you can also scarify them.
Easy to grow in every soil, during winter protect it from the cold, it resist at 30°F.
- Ornemental use
Wonderfull tree. Have to be planted as a single plant or bonsai.
- Other uses
Seeds are use for handcrafting.
Almonds inside seeds are use to make a seed milk.
Fruits are eaten raw or in marmelade, syrup and juice.
Chrysophyllum vient du grec chrussous, doré et phyllum, feuille.
Cainito vient du Taïno, amérindiens qui peuplaient les grandes Antilles.
Chrysophyllum comes from greek « chrussous », golden et « phyllum », leaves.
Cainito comes from Taïno, amerindian tribe which once populated the greater Antilles.
Traditionally it is recommended to drink an infusion twice a day to treat diabetes, starting with just one leaf and adding each day a leaf until reaching 9 or 11 leaves, then decreasing the dose by one leaf per day for another 9 to 11 days.


The Story of Angela
Angela’s story starts in Casacalenda, a small village in Italy’s Molise region, where she was born in 1938. World War II would start the next year. The village was poor, but the tight-knit family rallied around little Angela, who made her first foray into cooking at the age of 5. She was only 12 when the family left Italy to put down new roots in Montreal. Angela brought memories from her native village with her, but also her knowledge and the flavours of its cuisine.
The year she turned 17, Angela married Rocco D’Angelo. Two sons and two daughters were born of the union, including John D’Angelo, who, by his mother’s side, learned the art of flavouring olive oil, cooking with fresh, authentic ingredients and always setting a table for company. The most important lesson she transmitted to John? “Simplicity in cooking and humility, for a better life,” he says.
Generous and affectionate, Angela is a mother with a grandmother’s heart. “She had so much affection,” recalls John. In September, the odour of sun-ripened tomatoes, slowly simmering, filled the family home. In October, it was time for marinated eggplant and peppers. November was the month for making sausages and other dishes. “We weren’t rich, but the pantry was always full of enough artisanal products to last the year,” recalls her son. Angela’s specialty? Raviolis filled with ricotta cheese. Over 80 today, Angela still makes her raviolis and cooks for the family.
But Angela wasn’t satisfied with just cooking at home. At the beginning of the 1980s, her husband, who was unemployed, rediscovered an old passion and launched a gelataria like the one he had run in Italy. That was the beginning of the Restaurant Roberto on Bélanger Street, whose gelatos are as mouth-watering today. Angela worked in the gelataria in the day and, along with the children, lent a hand in the evenings. Then she started preparing dishes to keep customers coming during the winter. The reputation of Roberto’s pasta, sauces and pizzas quickly grew.
It was Mama Angela’s craftsmanship, welcoming generosity, simple recipes and authentic cuisine that John D’Angelo drew on when he took over and renewed Restaurant Roberto in 1995. Angela & i is built on the same values.
If you take the time savouring them, you’ll almost be able to smell the tomatoes that Mama Angela was simmering. Drop in: the table is always set, like in her home, from morning to night…!
Who is the little boy in the photo?
This is the creator of the concept. His name is John D’Angelo. On the image of the famous logo, he is nine years old and standing beside his mother Angela. In the young John’s eyes, you can see the hopes, goals and determination of this future restaurant owner, who is as passionate as ever today.
With the experience of running four successful Montreal restaurants under his belt, John is now the creator and project manager of the chain Angela & i. It’s another exciting project for John to add to his exceptional career as a restaurant owner. John has dedicated his career to developing new restaurant concepts based on the philosophy that the pleasure of a meal starts with simple cooking, authentic ingredients and true craftsmanship. He believes it’s possible to offer all this at an affordable price.
John launched his first restaurant, the fine Italian dining establishment Le Carpaccio, in 1989. Four years later, he was looking for a new challenge and wanted to try out some innovative ideas when he opened Foccacia, a restaurant with a trendy, contemporary streamlined décor where customers could enjoy everything from pizza to delicious fish dishes and plates of braised meat.
In 1995, John took over the Bélanger Street restaurant Roberto, which his family had been operating since 1980. He renovated the restaurant and updated the menu, with
inspiration from his mother’s cooking, but also from new market trends. He relaunched what has now become a neighbourhood institution. Restaurant Roberto – which everyone recognizes from its famous logo, a medallion with the photo of John as a child and his mother, Angela – offers the flavours of family cooking in a warm locale that makes everyone feel at home.
In 2003, John launched a new restaurant and family entertainment concept. With a team of producers, animators and designers, he produced a series of Guido and Angelina’s webisodes, which recreated a virtual city, Ceasarville and were projected on large screens of the immense Trattoria at the corner of Sainte-Catherine and Atwater. Viewers could follow the adventures of the restaurant owner Guido and his lover, the waitress Angelina.
Over the years, John has maintained and developed his passion for designing new concepts. In 2004 he sold his three establishments to devote himself exclusively to Restaurant Roberto.
Since then, he has also developed Balsammum Food, a registered trademark that specializes in the transformation of vinegars/plain and aromatized balsamic vinegar reductions and specialty grocery products. Customers at Roberto know and love Balsamumm Food products, which they can either buy to enjoy at home or offer as gifts. And you can get them by ordering online or at Angela & i!
And that’s the story of the little boy with the big eyes who went on to make his mark in the restaurant world, and who is now inviting you to discover his newest concept: Angela & i!
Our signature cuisine…our expertise!
Cooking may be an art, but it must also be a passion, a quest for excellence and an experience for those who savour it. John D’Angelo has that kind of passion. Artisanal pizza? Yes, but not made with just any dough. Fresh pasta? Naturally, but our pasta is made using the highest level of craftsmanship and only the best quality ingredients. Tomato sauce? It has to be as good as Mama Angela’s. And our gelato… well, just wait until you taste it!
Cooking Without Frying
Did you know that at Angel & i, all the vegetable dishes we serve, including our home fries, are stone-baked? No deep frying here. The result : our dishes have less fat. don’t break down as much and preserve the beautiful colours and aromas that will make your flavour and pleasure index shoot through the roof.
Our pizza dough…
John D’Angelo wanted to improve his pizza dough to give it the perfect balance of lightness and aroma. For more than eight months he tested, kneaded, started over, tasted, and had it tasted before creating a delicious dough that would never feel heavy in the stomach, and would perfectly bring out the flavours of basil and other seasonings. One of his secrets? Natural yeast. Not only does it have higher nutritional value than chemical yeast, it also makes dough more digestible. Why? Because under the effect of natural yeast, the bacteria that work during the fermentation process feed on some of the starch, breaking it down into malt sugar. This transformation makes it easier to digest the dough and absorb its nutrients.
Our tomato sauce… Ah, our tomato sauce…!
Tomatoes that ripen naturally, then slowly simmer for 12 hours, are the basis for our homemade tomato sauce. It’s as delicious as Mama Angela’s own! And like her, we add no thickening agents. Our homemade tomato sauce, prepared in the pure Italian tradition, is the foundation of our pizzas and the tomato sauces in our pasta dishes. A delicacy!
Fresh, natural pasta made the right way!
Ingredients that are healthy, fresh and natural. Those are the basis of our homemade fresh pasta made with eggs. Pasta that conserves all its aromas and nutrients, with none of the additives or chemical products used in industrial production.
At Angela & i, we use fresh eggs, and semolina that comes from a special wheat variety from Western Canada. This lets us make pasta that’s both nutritious and easy to digest. Our pasta is drawn using bronze die extrusion, the only method that produces porous pasta with a textured finish that absorbs sauces and subtle flavours of seasonings and preparation ingredients.
Remember, if a good sauce allows you to mask the flavour of bad pasta, good pasta brings out the flavours and aromas of a sauce! It’s another way of increasing the flavour and pleasure index!
And our gelato?
No, “gelato” is not just the Italian word, or trendy expression, for “ice cream.” On the contrary, the gelato that gave Italian gelaterias their reputation is not made the same way as ice cream is, and it doesn’t contain the same ingredients.
Ice cream is made from 35% cream and must, according to industry standards, contain a minimum 10% fat. Gelato is actually made using whole milk (3.25 to 3.8%), with a small amount of cream added. The result is: gelato is sweeter, but has much less fat.
At Angela & i, we make our gelato from fresh milk and eggs, with a bit of cream and sugar added. Vanilla, chocolate and other flavours are then incorporated into the mixture.
The other difference is in how it’s churned. The churning process for gelato is slower than it is for ice cream. The result: gelato has less air and retains more of the aromas that are added.
But enough with explanations! To understand our gelato and its subtle flavours, all you have to do is taste it. So let yourself be tempted. And for an added boost to your flavour and pleasure index, drizzle it with delicious sauce from our chocolate fountain or fill a cone with it… A pure delight!
Our ongoing commitment is to give you fresh, authentic, quality food and products at affordable prices, from your morning coffee to your nightcap. That applies to all the links in the Angela & I chain, where you’ll receive a warm welcome in a trendy atmosphere, where you can taste our Italian traditions and our Quebec roots in every dish we make.
Whether you prefer to enjoy your meal at your table or ours, you’ll enjoy quality food at competitive prices. Because we believe that eating or sharing a good meal is one of life’s essential pleasures, rest assured a satisfying and affordable experience awaits you!
For a caffè, gelato, take-out pizza, a meal in our resto or a product from our boutique, our commitment is steadfast. We want to take your treats & flavours index right through the roof!
Our ecological footprint
Did you know that Angela & i uses only electrical appliances in our kitchen? By opting for a renewable, non-polluting form of energy, we’re reducing our ecological footprint compared to using gas-fueled appliances. This way, we can also provide a safer working environment for our staff – no risk of explosion or carbon monoxide poisoning.
Every gesture matters, so we’re happy to fill your personal cups and bottles when you bring them in. And if you’re taking one of our delicious desserts home, you’ll notice that they’re served in small reusable glass (not plastic) containers. You can reuse them at home.
Naturally, our take-out bags are also made of recyclable paper. It’s all part of our commitment to do everything we can to protect the environment.


Natural, Organic, and Holistic Diets for Dogs and Cats
Bowman’s Feed & Pet inventories a large selection of diets that are grain-free, using human grade ingredients for pets that have food allergies, digestive disorders, and other diet related health issues. We carry products manufactured by Canidae, Wellness, Chicken Soup, Taste of the Wild, Before Grain (B.G.), Merrick, Natural Balance, California Natural, Solid Gold, Innova, Evo, Newman’s Own, and Pinnacle. These diets have fresh ingredients like chicken, lamb, fish (trout, herring, salmon, etc.), venison, and duck, plus no artificial ingredients, preservatives, or coloring.
For “between” meals we offer a great selection of all natural and organic treats to supplement your pet’s regular diet. Raw meat diets by Bravo are available at all times, conveniently packaged and frozen to seal in the nutrition that your pets require. Chicken, beef, turkey, lamb, and venison are available in burgers or frozen meat rolls.
If you are unable to find a specific diet, please allow us to try to special order it for you!
Frequent purchase programs are available for Nutro Max products (purchase 10 get 1 free) and PMI pet food (purchase 6 get 1 free).
We will always use fresh, never frozen chicken or savory, natural lamb in our formulas, with complementary high-grade, natural ingredients with vitamins and minerals – at a fair price. And we are committed to customer service through our exclusive retail locations, so you always have a knowledgeable face with our name. To Pets You are the inspiration behind our products. We are here to provide you with tasty, healthy food that will make you the best Frisbee catcher, mouse snatcher, retriever, agility runner, or lap-snuggler you can be. All Infinia Holistic™ pet foods carry our 100% Satisfaction Guarantee. If you are not completely satisfied with this product, please return the unused portion to the store of purchase for a full refund or replacement.
While all Natura Pet Products use high-quality meat as the main pet food ingredient, EVO dog and cat food is completely grain-free. In fact, EVO has the highest protein content of any meatbased dry pet food on the market and uses whole, fresh meat sources such as turkey, chicken and herring meal!
All Canidae and Felidae ingredients are of U.S. origin and are proudly raised and produced within
the United States of America. All formulations are produced in U.S.D.A. approved facilities.
Just as dieticians recommend following the U.S. Department of Agriculture food pyramid for our
own dietary needs, Innova applies this same principle when creating foods for our animal friends. Every Innova pet product, including our new Nutrient-Enhanced Innova Flex stews, incorporates elements from the five food groups – meat, dairy, vegetables, fruit and grain – plus essential fats and oils to deliver supreme nutrition for the overall health of your dog or cat.
Merrick Pet Foods has one goal in mind–produce the finest quality pet treats possible and market their products at a fair prices.
Utilizing over 80 years of experience making pet foods, we created a line of products with premium ingredients that taste great and offer terrific benefits for your puppy or dog. NUTRO® MAX® pet food is available in dry food, cans or biscuits.
The NATURAL CHOICE Brand believes in making the world a better place for people— and dogs. That’s why we’re honored to have been chosen by the National Disaster Search Dog Foundation as their exclusive pet food partner in support of its noble mission to rescue dogs, train them to save lives, and pair them with firefighters in service to America.
Solid Gold Health Products For Pets, Inc., has been a pioneer of natural, holistic animal nutrition
since 1974. We now have a line of nine dry dog and cat foods. We also have a line of canned
dog and cat foods as well as nutritional supplements, treats, and topical products.
Made with real roasted meats and supplemented with fruits and vegetables, these grain-free
formulas provide a superior taste sensation, highly digestible energy and natural antioxidants to support a healthy immune system and overall health. Your pets crave a taste of the wild. Go ahead and give them one.
Wellness is a uniquely formulated holistic pet food made primarily with human grade ingredients.
Wellness Pet Foods Contain only whole foods, with no meat by-products, preservatives, fillers, or artificial colors and flavors.


The Sake (from Japan 酒= alcoholic drink) is a typical Japanese alcoholic drink obtained from a rice fermentation process. It has an alcohol content that generally ranges from 12 ° to 17 ° and can be drunk throughout the meal. It can be served cold, hot or at room temperature. In fact, the temperature of the Sake should be similar to the temperature of the food to which it is accompanied.
We are used to thinking about Sake in combination with Japanese food, while it has an intriguing ability to pair with a great variety of foods, including Western cuisine, and can be paired with dishes that wine does not pair with.


Black Labrador Retriever
9 Years Old
Spends his time sticking his head into snow and chasing rabbits.
Fave snacks include Kraft single cheese slices and scrambled eggs.
Jack Russell Terrier
5 Years Old
Spends most of the day sleeping, but is always down for a good belly rub.
Lover of peanut butter, and almost everything edible.
6 Years Old
Spends her time with squeaky toys, and looking out the window barking at strangers.
Fave snacks include sweet potatoes, and paprika.
2 Years Old
Passes time birdwatching and squirrel watching, also enjoys a good nap. Suntanning is also a great pastime.
Lover of foods. All foods. But cabbage and zucchini are extra special.
Miniature American Eskimo
7 Years Old
Hyperactive ball of fluff who loves visiting dog parks.
Fave snacks include bread, peanut butter and oddly enough lettuce and other veggies.
Avid chaser of cats, lover of foot rubs. Forever a messy eater. Always waiting for grandma to make some tomato soup and meatballs.
Cat food is always enjoyable, and dust balls are great too. But popsicles are an all time fave, orange flavoured ones are the best.
11 Weeks Old
Currently loves chewing on everything he shouldn't, including hair, clothes and most importantly, shoes.
Enjoying munching on ice cubes, and apple oat treats. Peanut butter is also a must have for this pupper.
A collection of portraits of dogs in my neighbourhood.
In order of appearance; Galleon, Wumai, Daisy, Hershey, Jack, Chocolate.


Apetabon is a further vitamin syrup that helps an individual who are too thin,skinny,slim, in stature to gain healthy weight in as little as 2 to 3 weeks of use. It helps in slowing down the body metabolism thereby helping an individual gain weight when calories are being consumed. Individuals start to notice change within 10 days upward of use. Its side effect is drowsiness for 3 days only or might not, after then individuals began to eat and enjoy meals of every food consumed. Even so, with its a great deal of nutritional and wellness advantages, apetabon is also a really good way for persons who want to obtain weight and obtain weight fast to achieve this objective. Apetabon has vitamins A, B, C, D and E as effectively as iron and magnesium, minerals that fight anorexia, stimulate your appetite and assist you with eating more food, which will essentially result in gaining more weight.


HomepageMain content starts here, tab to start navigating
Thanksgiving time is near!! Scroll down for all of our ordering details!
Stop in and Get Fed!
It's that magical time of year and THANKSGIVING will be here before we know it!! We have great news for our TGC family! TURKEY BREAST is BACK!! We've done everything we can to make sure we will have enough for YOU!
We let you customize your order to fit your personal family needs. We're also bringing back our house-made, from scratch, breakfast sausage with chunks of real egg and cheese!
Let us know by Friday, Nov. 18 and we'll have your order ready for pick up on Wednesday, Nov. 23 (11am-7pm).
~TURKEY BREAST $11/lb (Must purchase the whole breast. They run 3-5 lbs each)
~BREAKFAST EGG & CHEESE SAUSAGE $11/lb (4-5 sausages per lb)
~REDSKIN MASHED POTATOES AND GRAVY (3 lb minimum, $9/lb)
~ALL SIDES AVAILABLE 3 lb minimum (cheesy taters, mac & cheese, broccoli salad $9/lb) (smoky baked beans, coleslaw, sw quinoa salad $8/lb)
~MEATS AVAILABLE (pulled chicken, pulled pork, brisket, burnt ends) regular pricing. Minimum 3 lbs for pre-order purchase.
~CORNBREAD $0.75 per piece! Can also be purchased by half sheet (24 pieces) or full sheet pan (48 pieces)
SEND EMAIL TO: email@example.com by Friday, Nov. 18!!
Let The Grilling Company cater your next event!Inquire Now


With a growing world population, sustainable agricultural production needs to be increased, global supply chains improved, food waste reduced, and access to nutritious food ensured to combat hunger and malnutrition. Evaco Foundation has taken various steps towards this goal, including distributing anti-waste recipe books to their employees, partnering with Grand Baie village for food distribution during lockdown, creating the first library in Agalega, and providing monthly donations to offer breakfast and lunch to 26 children daily for a year.
Distribution of 400 Anti-Gaspi recipe book to our employees.
Food Distribution with Grand Baie village council during lockdown.
Creation of first library in Agalega.
20K donated to provide lunch and breakfast to 26 kids
We collected Rs 16,695 for Lakaz Lespwar for the month of August
A food collection campaign in collaboration with FoodWise was organised to support the local communities of the north in their battle against food insecurity.


Making a birthday, wedding or celebration cake or just looking for a great shop to get all your home baking & cake decorating supplies?
"Cake Decorator" are cake decorating suppliers and equipment for every baker.
When planning to bake and decorate a fabulous cake, it is very important to have the right cake decorating supplies, such as tools, materials and equipment, in order to have the necessary resources to achieve great results with your cake project.
Whatever supplies you require for cake decorations, we carry them. Select from our wide array of cake decorations, cake making equipment, cupcake cases and boxes and packaging. All of these supplies are available at the best prices. We are delighted to guide you in making the best selections for any project you are working on.
We different tools and cake decorating materials like:
* Tools for measuring
* Utensils for beat/mixing
* Utensils shift or separate liquids
* Utensils for mashing
* Tools for extending and give shape
* Bake ware Sets
* Utensils to decorate the cake
* Other tools to decorate
* More cake accessories
Our store is filled with cake supplies, for anything from basic cakes to elaborate confections for parties. We sell standard cake pans and cupcake liners as well as cake, chocolate and candy molds in a variety of fun shapes for every occasion.
At "Cake Decorator" we provide excellent customer service. We help our customers find everything they are looking for in cake supplies. If we do not have it in the store, we order it especially for you. Our number one priority is pleasing our customers.
Please contact us about any of your cake decorating and baking supply requirements. We carry cake decorations, baking pans, baking accessories, candy making supplies, cupcake making and other baking equipment and accessories.


These easy green spinach pancakes are a tasty way to sneak extra nutrients into a healthy breakfast. They taste amazing either with or without an egg. If you prefer the vegan version, the only difference is they are less fluffy. These pancakes are great with both sweet or savoury toppings. The strawberry sauce featured below is a delicious way to take advantage of strawberry season. Other great toppings include coconut yoghurt, pomegranates, nuts and assorted fruits.
1egg or chia egg1 tbsp chia seeds mixed with 3 Tbsp water
2cupspacked fresh spinach
1lemonzest and fruit
Optional: 1 Tbsp baobab powderfor extra nutrients
Make chia-egg by mixing chia seeds and water, then set aside for about 10 mins
Add oats, baking soda, and salt to the blender. Blend for 10 seconds or until the oats are like flour
Add the rest of the ingredients into the blender and blend for 20 seconds, stopping once to run a spatula around the blender bottom to make sure all the flour mixes well into the batter
Heat 1-2 crepe or frying pans on medium heat (Using more than one pan allows you to serve everyone hot pancakes at the same time) and add some coconut oil to each pan
Pour batter into 3 or 4 small <g class="gr_ gr_326 gr-alert gr_gramm gr_run_anim Grammar multiReplace" id="326" data-gr-id="326">pancake</g> sized circles in each pan(s). Cook until you see a few bubbles at the pancake edges (usually about three mins). Flip and do the other side. (Note: if using chia-egg, you will not see as many bubbles as with the egg.)
These are great served with strawberries and strawberry sauce (to make strawberry sauce, blend a handful of strawberries with 1 Tbsp maple syrup or raw honey, and 1-2 Tbsp liquid (water/almond milk) to make it a syrupy consistency.


These fudgy delights have a very divine taste that is incredibly hard to describe… its like a mixture of vanilla fudge, swirls of nut butter, melted chocolate and smoothness from the chickpeas that culminate in this bizarrely unique flavour! You have to try them, it’s hard to pinpoint their exact taste but I would say they have an essence of the taste of mochi and cookie-dough. I promise you won’t be disappointed. They make the perfect dessert (warmed up and topped with ice cream if I may suggest) or added to your morning porridge/ granola to swank it up a bit, or just as a snack! Get baking my dears, this one is golden.
1 can of Chickpeas
1 cup Butterbeans
125g Peanut butter
1/4 cup Maple syrup (or honey works too)
1/4 cup Coconut sugar
1/2 tsp Vanilla
a dash of salt
1 tsp Baking powder
a dash of Lemon
2 tbsp Almond milk
1/2 cup mini chocolate chips/ chopped chocolate (I use a dairy free/ vegan option but choose as your heart fancies)
1) Turn your oven up to 180C, get your baking form/ tray and line it with baking paper
2) Literally put every single ingredient in to a mixer/ blender and mix it up and pour into your tray
3) Lick/ scrape the mixer/ bowl clean! This is a must! Its such a delicious batter and egg free so taste away!
3) Pop the tray in the oven and bake for 20-30 mins
5) Leave to cool for at least 1 hour, best is to leave them overnight if you can resist the wait (so hard! but trust me if you try cut in before they will be too runny)
ENJOY and bon app!


Prof. Marie-Louise Scippo
The department of food sciences (in French, Département des sciences des denréesalimentaires, DDA) is active in several sectors of food safety, including food microbiology (Dir. Prof. Georges Daube), food technology (Dir. Prof. Antoine Clinquart) and food analysis (chemical safety) (Dir. Prof. Marie-Louise Scippo). The laboratory of food analysis has developed several analytical methods to monitor chemical contaminants in feed and food, such as PCBs and dioxins, PAHs, antibiotics, pesticides, etc., but also to monitor degradation products of proteins (biogenic amines) and fatty acids (aldehydes). Caroline Douny (a chemist) and François Brose (a chemist technician), from the laboratory of food analysis, will participate to the supervision of PhD students. The in vitro assays to test for antimicrobial activity of plant extracts will be under the supervision of Antoine Clinquart, who already has an expertise in this field, and the determination of bacterial contaminants in fish will done under the supervision of Georges Daube.
Analytical equipment: UPLC-DAD-FLS ; GC-MS ; LC-MS. Equipment for food technology and microbiology.


Restaurant wish list: 15 global eateries we’re dying to try in 2015
(CNN)It’s going to be a great year for global foodies.
Some of the world’s biggest restaurants are exporting their brands to other countries — some permanently, others only temporarily — while top chefs are opening exciting new ventures.
Here are some restaurant openings and events we can’t wait to experience, as well as a few classics worth revisiting.
- Santina (New York)
- The Fat Duck (Melbourne, Australia)
- Noma at The Mandarin Oriental Tokyo
- Tivano, Temple House (Chengdu, China)
- Flames, Four Seasons Hotel The Westcliff (Johannesburg)
- Hottest restaurants that opened in 2014
- read more .. Restaurant wish list: 15 global eateries we’re dying to try in 2015


Unilever, the global consumer goods company, has opened the Centre of Excellence Assembled Foods, a global product development centre for composite food products such as meals, salads, snacks and bakery goods.
It will bring together all Unilever's know-how of complex food products, such as the selection and protection of high quality ingredients in products (fruits & vegetables, meats, fish, cereals), downstream product assembly and freezing technology. The R&D centre employs 50 R&D professionals in Cisterna, Italy.
The challenge for the technical centre is to develop convenient, tasty and healthy assembled food products. The approach will be to use exclusive ingredients and culinary techniques to deliver restaurant quality with convenient foods. The centre's objective will be to achieve step changes in taste quality, naturalness and nutritional goodness through innovative products and process design.
To achieve this, the Unilever R&D centre in Cisterna will build towards a world-class technical capability in:
Scouting the external world: Scouting new trends focusing on novel technologies, process design and full upscaling are the first steps for the creation of early idea prototypes that can be further developed through open innovation and exclusive partnerships.
Roberto Nardi, Director of the Centre of Excellence Assembled Foods, stated at the opening: "Today we celebrate our passion for food and for R&D excellence. These two ingredients allow us to bring restaurant quality to people's plate at home, with convenient food products."
The Centre of Excellence was opened by cutting a giant pasta ribbon. The day ended with a dinner for the 200 guests from around the world


"Okay, if I take the chicken out of the freezer now and put them in the fridge, will they defrost by 6pm?"
"Put them in a pot? How big of a pot?"
"The paper won't come off."
"How do I know if they are defrosted?"
"Sh*t, I forgot to put tinfoil on top of the pan. How long should they cook now?"
"Are they supposed to be this color?"
"What color should they be?"
"How long do the frenchfries take to cook?"
"Should I cut the potato in half?"
"When do I turn them?"
My mother was born and raised in Naples, Italy. It's a little sad I had to call her about five or six times tonight. I picture her and my other ancestors of Italian and chef-ly origin laughing at me from centuries past.
All in all, though, I think everything came out well. I made home made french fries and drumsticks. The chicken tasted too much like chicken -- I think I should have added more seasoning! I can't believe how nerve wracking that was. I don't know if it's because it was the first time I actually cooked a full meal for Matt, or if because there was a threat of salmonella. Perhaps both.


We still carry Lititz "America's Coolest Small Town" T's in long and short sleeve, Crew Neck Sweatshirts, Hoodies, Polo Shirts, Tote Bags and Caps.
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Interested in purchasing by the bag? Peruse our selections and email us at PopsCoffeeShoppe@comcast.net
or call us at 717-627-POPS(7677).
We also ship anywhere in the US of A.
Stop in and enjoy your favorite Fair Trade & Organic Coffees, Organic Lemonade, Organic Hot Chocolate,
Coffee Drinks, Blended Drinks, Fruit Smoothies, Breakfast
Incredible Pastries Which Are All Locally Baked.
We'll be happy to brew as little as 20 oz
of any coffee you wish like to try.
[We call it "Micro-Brewing!]
Our coffees are stocked at "The Shoppe" in whole bean form, but we limit our inventory to 5 Lbs of each and replenish weekly to ensure freshness.
Each order we place is roasted to order that day by our micro-roasters and arrives at Pop's
the following day by Noon.
If you find one you would like, call or visit and we will bag it as whole bean or grind to your specifications.
Ask us about coffee and/or baked goods for your meetings. Pop's includes the cups, plates, napkins, utensils, milk, cream, and sweeteners.
The best coffees from the best coffee beans by the
best coffee roasters.
The best coffee? Your favorite from our selection.
"A cup of gourmet coffee shared with a friend is happiness tasted and time well spent." Anonymous
Offering the best coffees from around the world.
Single Origins, Blends, Decaf, and Espressos.
Whole bean or fresh ground.


Does eating the right food affect your health and well being?
Eating a healthy, balanced diet is essential for overall wellness. There are certain foods that have been shown to be particularly beneficial for our wellbeing. Here are some examples of foods that are great for improving wellbeing and why:
1. Fruits and vegetables: Fruits and vegetables are packed with nutrients like vitamins, minerals, and antioxidants. These nutrients are essential for maintaining a healthy immune system, improving digestion, and reducing the risk of chronic diseases like heart disease and cancer. Aim for at least five servings of fruits and vegetables per day to get the most benefits.
2. Whole grains: Whole grains, like oats, quinoa, and brown rice, are a great source of fiber, which helps to keep us feeling full and satisfied. They also provide important nutrients like B vitamins and minerals like iron. Choose whole grains over refined grains, like white bread and pasta, for the most nutritional value.
3. Lean protein: Lean protein sources, like chicken, turkey, fish, and plant-based options like beans and tofu, are important for maintaining muscle mass and supporting overall health. They also help to keep us feeling full and satisfied.
4. Healthy fats: Fats are essential for good health, but it’s important to choose healthy fats like those found in avocados, nuts, and olive oil. These fats can help to lower cholesterol and reduce the risk of heart disease.
5. Water: Staying hydrated is important for overall health and well-being. Water is essential for maintaining body temperature, transporting nutrients, and eliminating waste. Aim for at least eight cups of water per day to stay hydrated.
People tend to make deliberations on fitness and mental exercises when trying to improve their wellness. However, a healthy diet is often overlooked…Don’t make that mistake! A balanced diet can do wonders for people’s wellbeing.
Through a healthy & balanced diet you can help to improve your overall wellness and health. Foods rich with nutrients are great for both for mental and physical health, helping your body to perform optimally.
If you’re interested in learning how Vastmindz can make your wellness program more effective, please reach out to firstname.lastname@example.org.


A casual dining Turkish Restaurant
with Pide at the heart of the menu
We are delighted to announce the launch of Babaji in Dubai, located in Citywalk with views of Burj Khalifa. Our first global venue outside of London.
The Art of Baklava with Babaji Dubai
Babaji is excited to announce the launch of its new and enticing baklava offering. Freshly baked to perfection and the perfect balance of sweet and salty with every bite, Babaji brings forth the traditions of Turkey in the form of the classic baklava recipes that have transpired through the ages.
Pide to Go
Order online to collect from the restaurant or choose delivery via one of our partners


Royal jelly in blossom honey
Royal jelly is a unique speciality, produced by our beekeepers in time-consuming manual craftsmanship. The special properties of royal jelly enable ordinary worker bees to be transformed into queens. From among the multitude of bee larvae within a particular hive, only one single larva is fed with royal jelly and thereby develops into a queen bee.
We combine the fruity note of fine royal jelly with our creamy BIHOPHAR blossom honey, thereby creating an aromatic yet simultaneously mild honey speciality for that special indulgence.
In this BIHOPHAR product, fresh royal jelly is stabilised naturally in a dosage of 5000 mg / 500 g in selected blossom honey, thereby making it suitable for human consumption.
Royal jelly in blossom honey is available in 500 g jars.


10 Essential BBQ Grill and Smoker Accessories. You cant have good BBQ with come quality equipment to back you up. Even if you have the best smoker out there youre going to need to start it somehow. And when your brisket has finished, youll need somewhere to slice it up.
May 15, 2021 · 13 Best Pellet Grills and Smokers:Your Buyers Guide Price:$999.99 and grill-smoker combinations there arent any other options that do things quite like this one from Oklahoma Joe 5 Best Masterbuilt Smokers - June 2021 - BestReviewsMasterbuilt smoker prices. The price of Masterbuilt smokers ranges from $60 to $500 and up, depending on type and features. Bullet smokers cost $60 to $80. Propane smokers cost $80 to $350, with small portable models at the lower end and extra-large smokers costing the most. Electric smokers cost from slightly less than $200 to $400. As the
Mar 30, 2021 · These are the best gas grills of 2021 that are perfect for barbecuing this summer. Learn more about gas grills and shop the best from Weber, Hestan and more Best Offset Smoker Reviews - Furious Grill Grill Recipes Jun 25, 2017 · Simple yet amazing, this smoker is worth every penny and has been, among the many offset smoker reviews online, one of the best bargain smokers in the market. It has a porcelain coated steel drum build of 1 to 30 gallons, which are big enough for large-scale cooking.
Jul 09, 2020 · For just $409 at the current price, you get a large grilling area of 700 sq in., an automatic electric system to feed the pellets, and a smoker that enables you to bake, barbecue, grill, sear, roast, braise, smoke, and char grill. Charcoal Grill and Smoker Accessories:Firestarters & More Best Gas Grills Best BBQ Smokers Best Pellet Grills Best Kamado Grills Best Charcoal Grills Best Electric Grills Best Outdoor Pizza Ovens Best Compact Refrigerators Best Legendary Blend of cherry, maple, and hickory flavors optimized for any pellet grill or smoker; Price Match BBQGuys Rewards Protection Plans Free Outdoor Design
You can set your smoker for any temperature and cook accordingly. Keep the heat low all day long for a rack of ribs thats so tender, the meat falls off the bone. Or, turn up the heat for a shorter cook time. The best part about smokers? They can also be used to grill, bake, roast, or braise, making them the most versatile appliance you own. Pellet Grills - Product Title Pit Boss Platinum Laredo 1000 Sq. In. Wifi Enabled Wood Pellet Grill and Smoker Average Rating:( 3.9 ) out of 5 stars 73 ratings , based on 73 reviews Current Price $497.00 $ 497 . 00
Smokers, Grills and Firepits Enjoy Cooking as Much as you Enjoy Eating! Our all steel welded BBQ smokers have been designed in house based on years of smoking experience with the goal of optimizing the cooking (and of course the eating!) experience. A treat for your senses ..theres nothing like the smell and taste of food cooked over an open Smoker Boxes and Trays for Wood Chips :BBQGuysWell, a grill smoker box can usually turn your grill into the next best thing. So, what makes these stainless steel boxes so special? Simple:the best smoke for raw, steakhouse-quality flavoring comes out to play between 550 and 750 degrees Fahrenheit were talking the actual heat of the wood itself, not the air within your grill.
Pit Boss 7 Series 2059-sq in Copper Pellet Smoker. Innovation meets the outdoors with Pit Boss all new 7 series vertical pellet smoker. Never before has smoking been this versatile. The double walled insulation lets you smoke from 100°F to temperatures reaching 420°F, unlike any other smoker The 12 Best Charcoal Grills You Can Buy in 2021May 13, 2021 · This definitive guide to the best charcoal grills of 2021 explores everything you need to know to find a charcoal grill best suited to your needs, including features to look for, materials, looks and price. The Best Charcoal Grills . Best Overall Charcoal Grill:Weber Kettle Premium Grill ($175) Best Cheap Charcoal Grill:Weber Original Kettle
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May 03, 2021 · Best Cheap Pellet Grill:Green Mountain Grills Daniel Boone ($499) Best Portable Pellet Grill:Traeger Ranger ($399) Pit Boss Sportsman 820 ($599) ZGrills 1000E ($599) Camp Chef SmokePro DLX ($785) Green Mountain Grills Daniel Boone Prime ($799) Rec-Tec 590 ($899) Weber SmokeFire ($1,199) MAK 1-Star General Pellet Smoker ($1,999) The Best Electric Smokers for 2021 - Buyer's Guide & ReviewsJan 20, 2021 · Out of all suggestions, it is the best made electric smoker. It was built using high-quality 18-gauge stainless steel and fiberglass gasket, which improved the insulation significantly. As a result, Smokin-It Model #1 is characterized by great durability and doesnt have any problems with maintaining a fixed temperature.
Here at Big Poppa Smokers, we offer the very best BBQ grills and smokers that are made in the USA. From pellet grills and drum smokers, to vertical smokers and offset smokers for low n slow cooking - we have a barbecue model for every type of BBQ cook. The Best Propane Smokers to Elevate Your Outdoor Cooking A grill rack that fits on top of the smoker functions as an infrared grill. Two large knobs control the heat from a range of 9,000 to 18,000 BTUs for both the smoker and grill function.
COOK THE PERFECT BBQ USING OUR GRILLS & SMOKERS. Get the download on all things low & slow. Techniques to consistently produce the best tasting BBQ and guide you to being the backyard grill master. GRILL & SMOKER TECHNIQUES. AMAZING RECIPES. Beef. Pork. Poultry. Seafood. Vegetables. featured product.


I posted about this on my Instagram over the Holidays. It was a recipe I modified while baking with my favorite aunt in México. It’s about three weeks late in posting, but here goes.
Yield: About 18-20 muffins
- 1/2 c unsalted butter
- 3/4 teaspoons ground cinnamon
- 3/4 c sugar
- 2 c flour
- 3 to 4 tsp baking powder
- 1/2 tsp baking soda
- 1/4 salt
- 1 tsp vanilla extract
- 2 eggs
- 1/2 c milk
- about 2 tbsp powdered sugar, for topping.
- Butter and flour muffin pan (I used a 12-muffin one)
- Mix flour, baking powder, baking soda, salt and cinnamon in a bowl. Set aside
- In a large bowl (or in the electric mixed one, if you have it), beat the butter and sugar until light and fluffy, about 4 minutes.
- Add vanilla
- Add eggs one at a time, making sure to beat well in between each addition
- Lower speed and alternate adding the dry ingredients and the milk
- Batter should feel heavy. If too dry, add a little more milk.
- Pour about two tablespoons of dough per muffin space.
- Bake for about 20 minutes or until muffins are golden brown.
- Remove from oven and let cool a bit. Remove them from pan carefully, while still hot, otherwise they will stick to the pan.
- When fully cooled, top with powdered sugar.
Posted in Uncategorized | Leave a Comment »
It’s been months since I’ve posted here. Studying for grad school qualifiers will do that to you. I made myself focus on the books and not cook as much, so therefore there was hardly anything to post. But now the test is over and I am back in the kitchen and loving it.
This recipe begins as many do: With a bunch of things left over in the fridge and the need to make something with them. That, and a strange craving for soup (don’t get me wrong, I love soups, but I’ve never been the biggest fan of them).
- 8 cups chopped collard greens, stems removed (I got this from about 1 large bunch)
- 3tbsp olive oil
- 4 oz baby spinach
- 1/2 onion, chopped
- 2 garlic cloves, chopped
- 1 c hot water
- generous sprinkling of dried oregano
- 1 can cooked chickpeas, drained
- 2 c vegetable or chicken broth
- 7 oz (1/2 can) coconut milk
- 1/2 c ground cashew nuts, unsalted
- salt and pepper to taste
- juice of 1/2 a lime (about two tbsp)
- Cook the chard in a large pot of water until just wilted. Drain.
- In the same pot, heat the olive oil. When glistening, add the onions and garlic, reduce heat slightly and cook until translucent.
- Add spinach and the cup of hot water.
- When the spinach has wilted, add the cooked collard greens, oregano, chick peas and the two cups broth of your choice.
- Season with salt and pepper, bring to a soft boil and let the flavors mix, about five minutes.
- Remove from heat and let cool slightly. With an immersion blender, blend until you have a smooth and uniform soup.
- Return to the stove, add coconut milk and pureed cashews and bring to a soft boil, reducing thickness of soup until desired consistency (I like my soups on the creamy side, so I reduce them quite a lot).
- Add the lime juice, taste and adjust salt and pepper if needed.
Soup freezes well; picture doesn’t do justice to the flavor punch that this experiment turned out to be.
Posted in Quick and Easy, Soup, Vegetarian | Tagged chard, easy, Quick, soup, spinach, Vegetarian, veggie, winter | Leave a Comment »
The wonderful ladies at The Kitchn have written a guide on how to bake home-made pies. Love it. It says a lot of what I have always felt: It’s about the flavor, not about the looks. If you are like my mom, whose artistic abilities and patience allow her to replicate the picture or even make it better, I am in awe of you. But the rest of us fret about the look of our baked goods. It also talks about crusts and all the steps for the pie. Joy.
Go and check it out!
Posted in Baking, Pies & Cakes, Technique | Tagged baking, blogs, pies, technique | Leave a Comment »
Last week, while watching PBS on my iPad, I saw a small video of Aube Giroux’s Strawberry Basil Tart. I fell in love with the film, the music, the recipe and the aesthetic of the dish. As I always say, food IS art, and she proves it. This little thing has managed to jump over several desserts I have in my favorite rotation and jumped to the top 5. Will surely be making it for my next get-togethers.
While her video is impossible to replicate or top, I am being courageous here and posting the photos of my preparing it at home and the end result (I forgot to take a picture of the syrup and of the yolks before adding them to the milk). I actually had to make-do with only one cup of basil, but it still came out delicious!
Creamed butter with ground almonds
I actually did a little dance of joy when this was done. Such great texture and so easy to roll!
Freshly out of the oven
Basil and strawberries waiting
Preparing the custard…
Finger-straining the yolks after one fell into the whites…
The finished product! So pretty, I don’t want to touch it.
Now go, get the ingredients and make it. It’s soooo good!
Posted in Baking, Pies & Cakes | Tagged basil, custard, dessert, pie, strawberries, Summer | Leave a Comment »
This weekend I shopped, but for baking stuff, so when it came to cooking today’s lunch I had to go with the three things I had on hand (you will see the Campari tomatoes from last week). I could’ve done an episode of 5 ingredient fix… It turned out to be soo yummy and creamy I am in love with it and am taking some for lunch tomorrow.
FISH À LA “WHATEVER-IS-IN-THE-FRIDGE”
- 2 tilapia loins, cut in cubes
- 1/4 onion, chopped
- 4 Campari tomatoes, quartered
- 2 teaspoons dried parsley
- 1 teaspoon garlic powder
- 2 tbsp olive oil
- 1/4 c white wine (I used Chardonnay)
Heat one tablespoon oil in a medium temperature and fry the onion. Add the tomatoes and cook until the tomatoes soften a little. Add the parsley and garlic. Mix well. Remove from heat and pour into bowl. Return the pan to the flame, add second tablespoon oil and when hot, add the tilapia cubes. With a pair of tongs, turn tilapia so that all sides are white and seared. Return tomato mix to pan. Add salt and pepper to taste. The mix will look creamy. Add the wine and let it reduce until the creamy texture returns.
(apologies for the less-than-stellar picture, I forgot to take a picture of the plated version before eating it :D) It may not be the best-looking thing, but trust me, it was good.
Because tilapia is such a delicate fish, it will cook quickly. As you see from my picture, several of my cubes broke apart, so be careful if presentation matters.
Posted in Fish & Seafood, Quick & Easy | Tagged easy, fish, lunch, parsley, Quick, tomatoes | Leave a Comment »
The middle of the summer is always the time in which I least want to cook. Not because I don’t want to, necessarily (though when I’m really tired I don’t), but because it’s too hot to cook! So I end up craving salads and other cold meals.
This is an adaptation of a recipe I found in the Epicurious website. As usual, I’ve adapted it to make-do with what I had at home. I used tri-color quinoa, but any color will do.
(WARM) KALE AND QUINOA SALAD
Serves about 3 as a main dish
- 1 c quinoa, rinsed thoroughly
- 2c water
- 1/2 onion, minced
- 1/4 c pistachios, shelled
- 6 or 7 Campari tomatoes, washed and quartered
- 1 teaspoon mustard
- 1/4 c white balsamic vinegar
- 4 tbsp olive oil, divided
- 1 head of kale (about 4 cups), washed, stemmed and chopped
Add two tbsp olive oil to a large pot or casserole over medium heat. Add the onions and sauté until they become translucent. Add the quinoa and stir a bit to mix it in. Add the kale and the water.
Bring to a boil, reduce the heat to medium, cover and cook for about 15 minutes, or until water is absorbed and the quinoa has gotten fluffy. Remove from heat and toss to start cooling it.
Meanwhile, mix the mustard, vinegar and remaining tablespoons of olive oil to make vinaigrette. Mix until emulsified.
Once the quinoa-kale mix has cooled, add it to the pistachios and quartered tomatoes.
Drizzle the dressing on top, add salt and pepper to taste and mix.
I find that refrigerating the salad overnight enhances the flavors. You can heat it up a bit (hence the “warm” in parentheses) or you can eat it chilled.
I got distracted and neglected the onions a bit, so some of them caramelized. I think it works to the advantage of the dish.
Posted in Quick & Easy, Vegetarian | Tagged Kale, Light, Quick, Quinoa, Summer, Vegetarian | Leave a Comment »
This morning a friend invited me and another friend for dinner. She said to bring dessert or an appetizer. I chose dessert. It was so cold outside that I decided to bake with whatever I had on hand because I was not going out. I remembered I had frozen strawberries and decided that a chocolate-strawberry cake it would be. I found this recipe and modified it to accomodate what I had in the pantry. The result was one of the fluffiest, yummiest cakes I’ve ever baked.
CHOCOLATE-STRAWBERRY CAKE SQUARES
- 2/3 lb frozen strawberries, thawed (save 1/2 c juices)
- 1 and 2/3 c sugar, divided in 1 c and 2/3 c
- 1 cup boiling-hot water
- 3/4 cup extra-dark unsweetened cocoa powder
- 2 cups all-purpose flour
- 1 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 2 sticks (1 c) butter, softened
- 4 large eggs
- Powdered (confectioner’s) sugar for garnish
- In a bowl, toss the thawed strawberries and the 1/2 c of their juice with 2/3 cup sugar. Set aside.
- Preheat oven to 350 F. Mix the cocoa and hot water in a bowl and mix until chocolate is fully dissolved. Set aside.
- Sift the flour and mix it with the salt and baking soda in another bowl. Set aside.
- Either in the bowl of a standing mixer, or another big bowl, mix the butter and 1 c remaining cup of sugar at medium speed until well-blended and fluffy, which in my case was about 4 minutes. Add the eggs one at a time, mixing well after each addition. Alternate the flour, strawberries and chocolate mixtures, starting and ending with the flour until they mix. Do not over-beat, but make sure ingredients are incorporated.
- Butter a rectangular 9×13 pan and pour batter into it. Bake in the middle rack for 35 minutes.
- Allow it to cool in the pan, slice into squares and dust with powdered sugar before serving.
The original recipe said to bake for 35-40 minutes but mine came out exactly at 35. I used a glass pan and it worked very well. If you use a metallic one check your time as the baking time may change. It looked like this when it came out:
Posted in Chocolate, Desserts | Tagged cake, Chocolate, dessert, strawberry, treat | Leave a Comment »


Prodromou street, Strovolos, 22669666, LEFKOSIA (NICOSIA)
Mon-Sat lunch & dinner, Sun lunch
The rumours regarding Mr Rousounides taking on a new project have been verified. Although the project in question is not what I personally expected after having seen previous ventures by Mr Roussounides. This is not necessarily a bad thing, in fact change in this period is good as I see it to be an adaptation to the current economic environment.
The space itself I found to be a bit sterile and a bit too simple. It is all-white with a traditional vibe since it has the standard (and quite cute) Cypriot chairs with merely 15-20 tables. I liked the fact that it is surrounded by windows but a bit of a warmer lighting with low music could have easily made the whole ambiance a bit more cosy.
Now: the food. The menu is exactly what one would expect from Mr Roussounides: short, innovative, inviting with a traditional yet creative touch. We had to have a selection of dishes to try as much as possible.
The starters were truly delicious and very promising for what was to come. The mushroom kritharki with cheese and mushroom cappuccino was excellent served in white foam with a light and delicious sauce. The rocket, graviera cheese and pomegranate salad that I had before by Mr Roussounides’ hands was equally good. The “feta saganaki” was a true surprise as, instead of the standard feta piece served in aluminium foil there were crispy cheese balls cut in half and served in a tasty tomato sauce. Both presentation and taste were excellent and very memorable.
For main courses we had pork chop, pork cheeks, chicken with mushrooms and prawn yiouvarlakia. The pork chop, was my favourite of the four main dishes as it was tender with crispy meat around the bone and was served with sizzling hot potatoes. The pork cheeks were also very soft with a strong, (in a good way), taste of pork and were served with some potato and pumpkin mash. The chicken with wild mushrooms and mash potatoes was served in a light creamy sauce with excellent mash and was fairly good. My least favourite dish was the prawn “yiouvarlakia” with “avgolemono”. I expected the “prawn yiouvarlalia” to be the best out of the four dishes but I was very disappointed as the taste of shrimp was way too strong. We all agreed that the rest of the dishes were much better.
Even though most of the dishes were creamy, something that I am not usually a fan of, he managed to make them light enough and having used a number of ingredients, he has achieved a very good flavour combination. Something I feel I need to point out is that most of the food was served at room temperature rather than hot, which was surprising as one would think it would be the easier thing to do compared to the flavour combination that Mr Roussounides had achieved perfectly.
For dessert we were kindly offered some traditional baklava that we ate in no time. I did expect some more creative desserts as Mr Roussounides is well known for them but I would think they are “work in progress”. I would also like to mention that, I might always complain if they wine list consists of only local wine but I have recently found a few excellent Cypriot wines and have changed my mind. Following this event, I liked the fact they had a short list of local but very good wine list as supporting our products without compensating for quality is something that we could all adopt.
To summarize the whole dinner experience, the starters were divine and three out of four main dishes were excellent, if we ignore the fact that they weren’t served sizzling hot. Nevertheless, the fact that the menu changes often is a reason to return. Mr Roussounides is, after all, one of the top chefs in our country and we trust that he will never let us down.
(8) Readers Comments
Nope. Although that would have been ideal :)
I also think that it's really important that they have gluten free and
Is the owner Spanish?
there is an imense pleasure to know more about this historical ancient


Dismore questions Mayor on food security post Brexit
At today’s London Assembly Mayor’s Question Time, Andrew Dismore AM, Labour London Assembly member for Barnet and Camden, questioned Mayor Sadiq Khan on food security post Brexit, also raising the Metropolitan Police’s planning for potential post Brexit disorder due to shortages.
Mr Dismore asked the Mayor:
‘Have you spoken to the supermarket industry in London about Brexit Secretary Dominic Raab’s suggestion that the stockpiling of food in a no-deal scenario would be their responsibility?
‘The Food and Drink Federation have said: “If there were to be no deal there would be many, many months of disruption”. Imports from the EU provide 31 per cent of the country’s food. More than 50,000 tonnes of food passes through British ports from the EU every single day. The British Retail Consortium (BRC) say that
” stockpiling of food is not a practical response to a no-deal on Brexit. Retailers do not have the facilities to house stockpiled goods, and in the case of fresh produce it is simply not possible to do so. Our food supply chains are extremely fragile.”
and according to the Food Storage and Distribution Federation (FSDF)
“If there were big border hold-ups, after three days there would be gaps on the shelves in fairly short order,”
‘Of the 385 refrigerated warehouses’ capacity around the country, more than 90% is in constant use and margins are extremely tight.
‘What contingency planning for resilience of food stocks do you think is needed?
‘At the Police and Crime Committee last week we heard from the Commissioner that the Met. are planning for potential public disorder due to crashing out of the EU, including possible riots over food shortages. Isn’t this a very serious situation when we have the Met planning for public disorder because of the risk of a shortage of food, something we haven’t faced since the world wars’ unrestricted submarine warfare?’
The Mayor said that the Deputy Mayor and the Resilience Forum were told about the stockpiling of food and medicine, and the risks of unrest. It is ridiculous to talk of stockpiling, as all the reports are saying. The Deputy Mayor is looking at the needs of London. Border checks and road blocks could impact on fresh produce; and farmers are not planting crops as they don’t have enough workers to harvest them. It is right to plan for disorder, for example huge lorry parks near Dover. The Government must realise the consequence of “no deal”.


Obesity is quickly becoming a huge epidemic all around the world and unfortunately, one of the reasons why is that people do not really understand nutrition. They want to lose weight fast and become misinformed as they trust random information they find on the internet. While there are some resources that you can trust, like https://motify.com/list/categories, most are not actually correct. Due to this, here are the huge nutrition mistakes that millions make and that you have to avoid.
Believing All Calories Are Created Equal
There are actually good calories and bad calories. What you ingest when you eat vegetables, for instance, are good calories. The calories you get when you eat a burger are almost all bad. That is due to how much insulin is released by your body as it is impacted by consumed calorie types, not quality, as way too many think.
Eating Only Diet Or Low-Fat Food
Diet foods, low-fat foods, and processed foods are often mentioned as being ideal for weight loss. However, this is not always the case. Most of them include a lot of sugar that was added to improve the taste. Due to this, they do not keep you full. In the long term, they make you feel hungrier and there is a good possibility you will end up eating a lot more than you actually need. As a rule of thumb, choose foods that offer a good combination of valuable nutrients and opt for food that is minimally processed.
Too Little Protein
Protein is vital for our body, especially if we want to lose weight. When the diet is high in protein, it reduces your appetite, improves your metabolism and impacts different hormones that are responsible for regulating weight in a positive way. At the same time, muscle mass is protected as you lose weight. Due to this, it is very important that you consume as much protein as the body needs.
A Lack Of Fiber
When you add enough fibers to your meals, you end up reducing your appetite as fibers fill you up faster. Also, they help you lose weight because the body ends up absorbing fewer calories from what you eat. According to different studies, doubling daily fiber intake volume can lead to 130 fewer absorbed calories. This may not seem like enough but it can definitely help.
Eating Way Too Often
So many nutritionists say that you have to eat often and recommend a number of meals per day. The official advice is to eat smaller portions and do it several times during a day when weight loss is desired. This comes as opposed to the 3 meals per day we are used to.
Studies showed us that losing weight is a lot easier when we eat because we are hungry and only then. That is due to the fact that when you eat too often, although you consume a lower quantity, you end up putting in way too many calories throughout the day. It is simply a lot better to eat just when you are hungry.


Food science, environmental chemistry
Modern food production uses a diverse range of technologies and scientific disciplines. Each step of a process provides opportunities for businesses to obtain patent protection for their innovations. From traditionally selected or genetically modified plants, to fertilizers used on the land, to the different phases of processing raw materials into food products, to the packaging used to deliver products to the consumer in perfect condition, there is ample scope for innovations, and patents can maximise their commercial value. Many recent innovations in this area involve providing the consumer with convenient food and beverage products in improved forms and adapting products for emerging markets. Increasing energy efficiency and reducing the environmental impact of each phase of production are drivers of innovation in this area.
At Appleyard Lees we have recently helped our clients protect low environmental impact fertilizers produced by a carbon capture process, efficient methods of producing confectionery products with minimal raw material wastage, heat-resistant chocolate suitable for hot climates, flavour enhancers which allow the reduction of unhealthy ingredients, beverages which stay fizzy for longer, and biodegradable packaging for many different types of food product.
Recent court cases have illustrated the value and importance of patent protection in this field. The dispute between Nestlé and Dualit over Nestlé’s “Nespresso” coffee capsules shows the value that patent protection can add, with Nestlé fighting to maintain their highly profitable exclusivity on the supply of the coffee capsules, and Dualit wanting to establish a supply line of alternative capsules.