The New Superfood
I'm so over kale. A year ago kale was all anyone could talk about. Kale chips, kale caesar salad, kale toast. It's been all kale all the time. It was time to move on and I've done so, straight to the most over looked herb of all, parsley.
Before you yawn and go looking for reading that’s more salacious than a little garnish, read on. Your palate and your body will thank me.
My obsession with parsley began when I was hunting through the fridge for something green to throw in my morning smoothie. I was all out of kale (go figure) and I like to use my smoothie moment as an opportunity to add more vegetables to my diet. All I had was curly parsley (which is an herb, not a vegetable). I threw a small handful in the blender along with blueberries, plain 2% yogurt, a couple slices of apple, a squeeze of lemon juice and a splash of water. Very refreshing!
I didn’t have time to shop that day, or the next, so my parsley habit continued. By day 4 it was clearly having an effect. The bloating I have at certain times? Gone. A certain, ahem, irregularity that plagues me? Suddenly there were no barriers to exit. It was time to do some research.
It turns out parsley is a nutritional powerhouse. It’s packed with vitamin C (much more than an orange), which acts as an antioxidant and, among many other things, helps prevent some types of cancer. And antioxidants play a big role in great skin. Vitamin C is also an anti-inflammatory, another key to longevity and as an immune booster it goes a long way to keeping colds at bay.
And that’s just the start. Parsley has diuretic effects, which aids in weight loss and it improves the digestion of proteins and fats. It provides hormonal support for women and can help regulate menstruation and decrease PMS. It’s high in iron so it decreases fatigue and (since it also has Vitamin C) helps fight anemia. Parsley helps the liver and kidneys function at their best, it’s high in chlorophyll which helps alkalize the body, purify the blood and form new red blood cells. And the parsley root in particular strengthens the spleen!
Parsley has been cultivated for more than 2,000 years and was originally used for it’s medicinal effects. The Greeks considered it sacred (and now, so do I). It wasn’t until much later it was also used in cooking.
While it does indeed go a long way as a garnish, it can easily become the main ingredient in a dish. Try it as a pesto, using parsley, walnuts, garlic, olive oil, parmesan cheese and salt and toss with gnocchi or spoon onto chicken or fish. It makes a wonderful salad mixed with tabbouli, green onions, cherry tomatoes and an olive oil dressing and is a good choice to add to a mixed green leaf salad. The flavour of parsley pairs well with mint (as in, parsley-mint pesto over grilled lamb). Keep in mind that the darker flat leaf variety breaks down better with heat, making it better for hot dishes (try adding it to stews), while the curly type has a slightly more bitter flavour and is better in raw recipes.
So it makes you look better, feel better and possibly live longer. It’s also cheap and widely available all year long. And if that’s not enough, nothing beats it for eliminating bad breath.
Medical disclaimer: Please talk to your health care practitioner about a diet that’s right for you!


I love Blackberry Season! We go out with our baskets and pick up these juicy fruits from hedgerows in the fields close to our house. It’s a free family activity that brings joy to all. With the harvest from this year, I decided to make an apple and blackberry pie and use also some of the cooking apples that are growing in our garden. These traditional English fruity pies are not very sweet and have a flaky buttery pastry around the filling. We usually serve this apple and blackberry pie with some ice cream, whipped cream or custard on top. So let’s get started!
Why you should try my recipe
- Easy steps to follow for the perfect pie pastry.
- It takes only 20 minutes to prepare and then you just wait for the oven to do its job.
- Best flaky buttery pastry. Perfect for fruity pies!
- Not very sweet filling.
Ingredients & How-to
The main ingredients you are going to need to make this blackberry apple pie pastry are plain flour, powdered sugar, butter, milk.
Preparing the dough
01. Starting with the pastry, I add one tablespoon of powdered sugar to the flour, just to give it some sweet flavor. Then, I add the cold butter cut into cubes. It’s very important that the butter is cold straight out of the fridge and not at room temperature.
02. If you have a food processor, then you can just mix it for a minute until the mixture resembles breadcrumbs. If you don’t, then use your fingertips and rub the butter with the flour until it resembles fine breadcrumbs. Try to work as quickly as possible, as the butter will start to get soft in time.
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03. Then I move the flour & butter mixture to a bowl and add 3 tablespoons of cold water. Using a spoon or knife, I stir until the dough binds together. If it’s too crumbly and breaks easily then add one more tablespoon of cold water.
04. Now it’s time for the dough to rest. I wrap it with some plastic wrap tightly and then, I place it in the fridge for 15 minutes. While the dough is resting, it’s time to prepare the filling.
Making the filling
01. For the filling, I’m using 2 cooking green apples and 2 cups of blackberries. I prefer using cooking apples instead of eating ones, as they are harder and hold their shape after being cooked. Feel free to use any apples that you like or even mix them up.
02. In a small pot, I add a little bit of butter, sugar and the apples cut into cubes. I leave them for 3-4 minutes to soften up a little bit and get more juicy. Then I add the cornstarch and the cinnamon, give it a bit of a stir and I turn off the heat.
03. Finally, I add the blackberries to the pot and gently stir to combine all fruit. You don’t want to mix them a lot as the blackberries can easily break and get very mushy. While the filling is cooling down, it’s time to roll out the pastry.
Rolling out the dough
01. I take out the dough from the fridge and cut it into two pieces using a dough scraper or a knife. We want one piece to be a bit larger than the other as the bottom layer needs to cover the sides of the pie dish.
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02. I like to use a wooden board when handling dough but you could use any surface that you like. I drizzle my board with a little bit of flour, so the dough doesn’t stick to it when rolling out. Then I place the bigger piece of dough for the bottom layer and I cover it with the plastic wrap or parchment paper. This way, the dough will be easier to roll out and won’t stick to my rolling pin.
If the dough starts breaking at the edges, then simply press it with your fingers and run the rolling pin over it. We want the thickness of the rolled out dough to be around 3mm or ⅛ inches and I’m using a 23cm / 9’’ pie dish. You can place the pie dish on top of the rolled out dough to check if it fits.
Repeat the process for the other piece of dough that we are going to use for the top of the apple blackberry pie.
Assembling the apple blackberry pie
01. I like to use a loose bottom non-stick tart pan for my pies as it’s easier to take the pie out and I get a prettier crust with the fluted sides. If you don’t have a loose bottom pie tin then you could use a normal round dish or any pie dish of your choice.
I roll the pastry on my rolling pin and carefully I place it into the pie dish. If it breaks a little bit at the edges, there is no need to worry. You can press it with your fingers and fix it. Although I’m not blind baking the pie pastry before adding the filling, I like to prick the bottom layer with a fork. This allows the steam to escape so that the pie crust doesn’t puff up in the oven and you get an even surface at the bottom.
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02. Now it’s time to add the filling. Make sure the filling is not too hot as that will cause the butter in our pastry to melt and result in a soggy bottom. Using a spoon, distribute all the filling evenly. Before adding the top pastry, I brush the edges of the apple blackberry pie with a little bit of milk, so it’s easier for the two pastries to stick together.
03. Using the rolling pin, I place the top pastry layer on the pie dish and remove any excess dough from the edges with my fingers or a knife. Gently press the edges to stick the bottom and top pastries together using your fingertips. If you have any leftover dough, you could use it for decoration. You could make some small flowers or leaves and put them at the top of your pie.
04. Finally, brush the apple blackberry pie with a little bit more milk to get a nice brown matte finish after being cooked, and prick the top pastry so the air can get out. Make sure your oven is preheated to 180°C/350°F and bake the pie for 45-55 minutes or until it has a nice light brown color.
We usually have the apple blackberry pie with some ice cream on top, or whipped cream or custard. For a lighter version, you could just sprinkle the pie with some powdered sugar. Depending on what we are having it with, we like to warm it up or just enjoy it cold. If you are serving it with ice cream, then I suggest warming it up in the microwave or the oven for a minute.
I recommend storing the apple blackberry pie at room temperature for up to 2 days and cover it with some kitchen foil or towel. After that, if not consumed, then you can put it in the fridge for another 2 days.
What to serve with apple blackberry pie? You could serve the apple blackberry pie with ice cream, whipped cream or custard. Depending on what you are serving it with, you could warm it up for 30-60 seconds in the microwave or just serve it cold.
What apples do I use for apple blackberry pie? The best apples to use for an apple blackberry pie are cooking apples as they are more tart and will hold their shape after being cooked.
What is the best dish to bake an apple blackberry pie? I recommend using a loose bottom, non-stick flan tin to bake your apple blackberry pie as it will be easier to remove the pie, and you will get beautiful fluted sides.
How do I store the apple blackberry pie? You can store the apple blackberry pie at room temperature for up to 2 days and cover it with some kitchen foil or a towel, so it doesn’t dry out. In the fridge, it will last for an additional 2 days.
Watch the video
Apple Blackberry PieThis classic apple blackberry pie is a traditional English dish, a comforting family pudding. Inside a flaky buttery sweet shortcrust pastry, you will find a slightly tart filling made of green cooking apples and blackberries. Serve the pie with some vanilla ice cream, whipped cream or custard, or for a lighter version, just sprinkle with some powdered sugar.
- 2 cups / 260gr plain flour
- 1 ½ sticks / 160gr cold butter cut in cubes
- 1 tablespoon of powdered sugar
- 3-4 tablespoons of cold water
- 2 tablespoons of milk
- 2 cups blackberries
- 2 cooking apples
- 1 tablespoon of sugar
- 1 tablespoon of butter
- 2 teaspoons of cornstarch
- ½ teaspoon of cinnamon
- Start with preparing the pastry. Add the flour and powdered sugar to a food processor or a bowl.
- Add the cold butter cut into cubes. With your fingers, rub the butter with the flour or mix in the food processor for a minute until the mixture resembles breadcrumbs.
- Transfer the mixture to a bowl if you are using a food processor. Add 3 tablespoons of cold water, one at a time, while mixing with a spoon or knife.
- Bring together the mixture into a rough dough. If the mixture is still crumbly, add one more tablespoon of cold water.
- Wrap the dough with some plastic wrap and place it in the fridge for 15 minutes.
- While the dough is resting, it's time to prepare the filling. Add 1 tablespoon of butter to a pot and heat up over medium heat.
- Add the 2 cooking apples cut into cubes to the pot and 1 tablespoon of sugar. Give it a stir and leave it to cook for 3-4 minutes until tender but not very soft.
- Add the cornstarch and the cinnamon. Give it a stir and turn off the heat.
- Add the blackberries and gently mix them, so they don't break down.
- Leave the filling on the side to cool down while rolling out the pastry.
- Take the dough out of the fridge and remove the plastic wrap. Cut it into two pieces, with one piece being a little bit bigger than the other.
- Take the bigger piece of dough first, as we are going to use it for the bottom of the pie. Drizzle the surface, where you are going to roll out the pastry, with some flour. Place the dough in the middle and cover it with plastic wrap or parchment paper.
- Start rolling out the pastry into a circle. Don't worry if the edges start to break. Simply press them together with your fingers and continue to roll out.
- Using the rolling pin, place the dough in a 23cmm/9in pie dish and cut any excess from the edges. Using a fork, prick some holes at the bottom.
- Add the filling to the pie dish and evenly distribute it.
- Start rolling the top pastry into a circle. Wet the edges of the pie with some milk and place the top pastry on top.
- Gently press with your fingers the edges to seal the top and bottom pastry where you brushed with the milk.
- Using a knife, prick the top pastry four times and brush with some milk.
- If you have any leftover dough, you can make some flowers or leaves and decorate the pie.
- Bake in a preheated oven for 45-55 minutes at 180°C/350°F or until golden brown.
- You can use any apples that you like and have available in your fridge. The cooking apples are the best as they are a bit hard and will hold their shape after cooking, whereas other types might melt and result in a texture similar to thick jam.
Store the apple blackberry pie at room temperature for up to 2 days and cover with kitchen foil or a towel. After that, you could store it in the fridge for an additional 2 days.
Nutrition Info (per serving)
I am not a nutritionist. The nutrition information has been calculated using an on-line calculator, and is intended for information and guidance purposes only. If the nutrition information is important to you, you should consider calculating it yourself, using your preferred tool.


Do you want a restaurant quality meal and service at your very own private function? Whether this be on the beach, the hinterland, a weekend getaway in Byron Bay, a penthouse in Surfers Paradise or even your own backyard, Coastal Roast Catering are your specialist catering service in the Gold Coast, Tweed Valley, Byron Bay and Ballina areas providing you with a variety of menus to cater for all functions and events.
Our specialty is to cook our food onsite providing you the freshest meal directly to your plate that will have you craving for more. All our menus are hand made and sourced using the freshest ingredients by our selected professional chef. Our menu range includes spit roast catering, cocktail finger food menus, buffets, seafood, bbqs, wedding catering and much more.
We cater for all events including:
- Christmas Parties
- Corporate Events
- Fingerfood/Cocktail Parties
- Birthday Parties
- Sporting Events
- Any Private Function
Let your next function be stress free, enjoyable and memorable. Please feel free to contact us.
Coastal Roast Catering would love to hear from you.


Areas of Work
Origin and authenticiy of food
Over the past years the determination of isotope contents for the verification of the origin and authenticity of food and food additives has grown significantly.
Applying isotop methods in the food analysis can provide information about:
geographic origin of food
authenticity of food and food additives (not declared additives or verification of naturalness)
compliance with the legal regulations or agreement by treaty
The isotope analysis is the most effective and in many cases the only method to prove food fraud.
Generaly, isotope methods can be applied for all sorts of food. Typical products that are regularly investigated by isotope methods are:
- wine, spirits, sparkling wine
- juice, fruit, vegetables, fruit products
- milk and milk products
- flavouring and natural additives
Due to Hydroisotop's long-term activity in the field of authenticity proof we have built a great data pool which is available for any kind of comparison.
We conduct all isotope measurements according to standard methods. We also provide consulting and advice beyond the scope of the issue.
Isotope methods are suitable to determine the origin and the authenticity of alcoholic beverages.
The isotope content can provide the following information:
- addition of sugar
- geographic origin
- botanical origin of the alcohol
- parental material of the ethanol
for sparkling wines
- origin of the CO2
The 2H-NMR method is applied to detect the addition of sugar from C3-plants (cane sugar). In case of C4 plants is preferred to analyse the δ13C value since this allows the detection of even very small amounts of sugar admixture. The verification of sugar mixtures from both C3 and C4 plants requires a combination of the δ13C and the 2H-NMR detection methods.
Watering of wines is typically analysed by the oxygen isotope ratio of the fluid.
Isotopes of oxygen, hydrogen, and carbon are used to verify the geographic origin of wine. The detection results will be compared to databank entries corresponding to the supposed geographic origin. If a match is questionable an additional analyses of the strontum isotope ratio is recommended.
Age determination of wine or spirit can be done by analysing the radioactive tritium (3H), carbon-14 (14C), or other nuclides released from nuclear bomb tests or power plants.
The parental materials of ethanol especially in spirits are identified by the 13C contents or the 2H-NMR values of the ethanol. Synthetically produced ethanol is only identified through the 14C content, though.
The differentiation between CO2 derived from fermation or from other origin in sparkling wines happens via δ13C and 14C content analysis of the CO2.
The distribution of the stable isotopes of the elements carbon, hydrogen, and oxygen in fruits, vegetables, and juices made from fruits and vegetables as well as other fruit products is a valuable tool for the verification of their origin and pretreatment.
- Control of regional origin
The claimed origin of food can be verified by using multi-element-isotope analyses of carbon, nitrogen, oxygen, and strontium:
- allocation of asparagus to defined growing area
- allocation of apples to defined growing area
- Proof of sugar addition in juices from citrus fruits, apple, and pineapples
The determination of carbon isotopes allows the verification of:
- the addition of C4 sugar (e.g. cane sugar)
- the addition of C3 sugar (e.g. beet sugar)
- Proof of water addition
Watering of juices can be recognized by the oxygen and hydrogen isotope signatures. This way a differentation between a organic juice and a re-watered juice from concentrate is possible.
- Proof of acidification
Additional acidification is detectable by analysing carbon isotopes:
- addition of citric acid to juices from citrus fruits, pineapple, and currants
- addition of L-apple acid to juices from apples and saur cherry
- addition of L-ascorbin acid to juices from citrus fruits, pineapple, and currants
The isotope analysis can detect fraud of honey.
Frequent frauds are:
- declaration of origin
- sort of honey
- addition of fruit syrups
Whereas a common pollen analysis can be used to verify the origin only the determination of the carbon isotopes of sugar and proteins are suitable to detect fraud.
- Addition of sugar
Analysing the carbon isotope ratios of sugar and the protein fractions in the honey allows to detect and quantify the addition of sugar from C4 plants (corn, cane).
The sugar and the proteins in honey are supposed to come from the same resource. Where ever the bees collect their food from (orange blossons, acaciae, or other blossoms), the relation between the carbon isotope ratios of the proteins and the sugar is always constant. Should there be an addition of cane or corn sugar to the honey the isotope ratio of the sugar will change. However, the isotope ratio of the proteins will not.
In order to explicitly verify the origin of milk and milk products the determination of isotopes of several elements (C, H, O, S, Sr) is required.
The following evaluations concerning milk and milk products, especially butter are posssible:
- determination of regional origin
- differentiation between summer and winter production of milk and butter
Natural flavourings and natural-identical or synthetic flavourings can be distinguished by isotope methods. Also the verification of the fermantative production is possible.
So far the following substances have been investigated:
- bitter almond oil
- fruit flavourings, especially aliphatic esters


The Ultimate Starbucks Coffee Recipe Book
English | 2009 | ISBN: n/a | PDF | 32 pages | 723.54 Kb
The ultimate MUST HAVE ebook for all Starbucks fanatics! Contains recipes for the popular frappuccinos, the caramel macchiato, mocha, white mocha, chai... it even has the Christmas specials such as: the Eggnog Latte, Harvest Coffee Cider, and the Minty Mocha. Love their desserts? We got the recipe in here!!


On The Go Breakfast Ideas
Slept in? Late for work? school? college? Or wherever it is that you need to be? Or maybe you, like me, just don’t like waking up early and are more of a rush through everything sort of person. Either way, this means no time for an extensive, gourmet breakfast right? Just shove down a granola bar, a slice of bread with jam, or grab some cereal, yes, plain old, boring cereal. Sounds like a pretty sad, sugar-filled and let’s be honest, dull first meal of the day. For some people, no time in the morning may also mean no breakfast at all. But skipping on the most important meal of the day or not really paying much attention to it regularly doesn’t sound like a healthy diet choice, particularly in the long run. Not only would you start feeling hungry soon, but you would also be distracted for the rest of the day until lunch, it really isn’t easy to get anything done on an empty stomach.
So what’s something fulfilling and healthy, which would keep you energized for your day, but also wouldn’t require you to wake up super early, or is something you can just make on the get-go? Well, the answer is, a lot of things. There are dozens of ways you can get a nice, quick, and healthy breakfast each day of the week without an hour-long cooking time before, and we’re here to introduce some of those ideas to you! You can meal prep early on or you could go for options that take just a few minutes to make.
Meal Prep Breakfast Ideas
If it’s just the mornings that are the issue and you have free time during the rest of the week like on the weekend or a few hours in your normal weekdays, you could meal prep for your breakfast then! It would take a little effort, but trust me, it would be absolutely worth it and you’ll actually thank yourself later for spending a little time on your breakfast meal prep instead of leaving it for the groggy, busy morning time. Plus, you’ll be prepping for several days at once. So, one-time effort and then reap the fruit of that for a week, maybe two? Sounds like an investment! Read on for some of the best and delicious meal prep plans that will have you coming back to them time and time again.
Breakfast sandwiches or McMuffins
Are you a fan of Mcdonald's famous breakfast McMuffins? They’re convenient, just get them through the drive-thru and enjoy your delicious little meal. Well, you don’t have to rely on drive-thru anymore and can save yourself the time and money required for that, since we’re here to provide you with an easy and healthy alternative. You can now make these delicious breakfast sandwiches at home! Adding any ingredient you like, mixing up different things, and trying different variations.
Get some English muffins, slice them, scramble some eggs, and get your favorite cheese. For the filling, you could go for bacon, sausage patties, small beef patties, or anything else you want. Put it all together and freeze them for use later use, and yes you can freeze all these ingredients. In the morning just grab one, heat it in the microwave for a few minutes and you’re good to go!
Everyone loves burritos, so to have them as your first meal of the day? What a dream, right?! Well, no longer just a dream. With a less than 1 hour prep time, you could enjoy these for breakfast for a week.
Cook your meat (sausages, minced meat, etc.) in a pan, add some onions, scramble some eggs in the same pan and add a few spices, you now have your main mix. Scoop it over your tortillas, wrap and then freeze them. You have your flavor-filled, protein-packed breakfast for the week all ready!
Banana Egg pancakes
For those of you out there that have a sweet tooth but are also looking for something nutritious and with fewer calories, banana egg pancakes are perfect for you! They’re delicious with all the flavor of a normal pancake but so much easier to make and a healthier alternative. Plus, you only need 2 ingredients; bananas and eggs. These two foods are rich in protein, potassium, vitamins, minerals, and bananas are a great source of fiber.
So what do you need to do? Whisk together your two ingredients, you’ll have a thin batter as a result. Make pancakes as you would normally and store them in a zip-lock bag in the freezer for later. The best part is that you can store the batter itself for later too.
Egg muffins are the complete package; small, easily portable, nutritious, and really flavorful. You could literally add anything you like from healthy vegetables like spinach to cooked meats, bacon, and other spices. Mix your ingredients (cooked or uncooked) and eggs together, pour the batter in a muffin tray, bake, and you’re done! Wrap them up, freeze and heat for 3-4 minutes when you need them.
In the recent few years, oats seem to have become quite famous, and for good reason too. They’re one of the healthiest and most versatile foods out there and make for some amazing breakfast meals. With oats, your options are limitless, and you can add fruits, nuts, different kinds of milk to give it a delicious and sweet upgrade.
From blueberry almond overnight oats to cherry berry, banana oats, you could try all sorts of different things. A major bonus point is that it requires no cooking! Mix your ingredients, leave overnight, and add just your favorite toppings in the morning. Pretty simple, right?
Looking for something that’s sweet and you can grab and eat on the way, something simple but healthy? We’ve got a special recommendation for you, oatmeal cups! You could find hundreds of recipes with different extra ingredients added online or you can customize your muffins and add things you prefer. You can add both dry (cinnamon, walnuts, carrot, chocolate) and wet (milk, honey, eggs) to your oatmeals, bake and store them in an airtight container in your freezer for up to 6 months.
Quick, morning rush breakfastsDidn’t meal prep? Or maybe you usually wake up early to make a proper breakfast, but now find yourself a victim to one of those lazy mornings where you just don’t want to get up and by the time you do, you’re running late. So, now you need to whip up an urgent breakfast, can’t leave without eating anything now, can we? For mornings like these, we have a few breakfast solutions that might lessen your problems and give you more time for other things.
First up is a simple but tasty burrito-style omelet. This might sound like work, but trust me, it saves more time than any normal breakfast and results in a wrapped omelet that you can carry with you to your commute or just eat while walking.
Simply whisk an egg and spread it on your pan very thin, like a crepe. Flip it over, add some salad greens, pesto, or anything else you have on hand in the middle, wrap your omelet like a burrito and you’re ready to go out!
For the healthy plethora of options smoothies provide, they’ve caught the eye of many people, especially those that are keen on staying fit. From green smoothies with spinach or matcha to healthy smoothies with oats, chia seeds, to the classics fruit smoothies with bananas, berries, etc., the possibilities are endless.
You can opt for a base with water or fruit juice, or you could go for a dairy base like milk, yogurt, ice cream, it depends on your other ingredients and what you like more. For extra sweetness (if that’s what you’re going for), you can even add honey or maple syrup.
We eat toasts all the time, right? They’re easy, quick, aren’t messy to eat, and go with almost anything. Still, a lot of us tend to stick to just some jam or simple spread and that can get pretty boring, pretty soon. So why not make it a little exciting? Don’t worry this will hardly take any time and you can use whatever you have at the moment.
Smashed avocados with salt and pepper, nut butter and bananas, chocolate spread and strawberries, or maybe just some simple tomatoes with ricotta; you can combine anything you have and enjoy a luxury toast.
Last but not the least, and a personal favorite, are milkshakes. They’re probably the easiest thing to make; blend a few ingredients like chocolate, milk, and sugar together, add a little ice if you like your shakes cold, pour in a glass and you’re all set.
What more now?
Now that you have a bunch of ideas about what you could make for the rushed mornings, all you need to do is pick a few things that interest you, get the groceries for them and either meal prep or just make sure your kitchen isn’t completely empty when you need a quick grab and go breakfast.
For more healthy recipes click on the below link:


Posted May 25, 2009on:
Fancl Aojiru is a Japanese vegetable that compressed in powder form. Aojiru rich in water soluble Fibre, DFA III and SOD. It’s best to drink in the morning to start an energetic day.
The Fancl Aojiru that I’m reviewing is the relauched version in 2008. I only took the powder whenever I wasn’t eating enough vegetable during the trip or when I feel fatigued on the day. To drink, add the green powder into a glass of warm drinking water. Admittedly, the green juice is really yucky to swallow, I can’t even drink it plain that I must added three teaspoons of chocolate powder to dilute the unpleasant taste, and drink it cold.
The taste of the Fancl Aojiru is neither bitter nor sour, just kind of drying vegetable smell. I’ll be fine to bear the taste if it’s in pill form. Anyway, the Fancl Aojiru is simply awesome being an energy drink and give me very good complexion on the day.
The retail price of Fancl Aojiru is 450 baht for 4.2g x 10 sachet, each sachet approximately equivalent to 40g of Aojiru leaf, expensive but healthy company for busy schedule and very convenient to take along with trip.


Before delving deep in to the topic, what is commercial farming?
Commercial farming involves farming for a profit. The farmer is growing crops or rearing animals to sell for as much money as possible. These farms can be arable (just growing crops), pastoral (just rearing animals) or mixed. Foods produced tend to involve advanced technological means for sale in the market.
There are many forms of commercial farming. They can include farming on land such as high-tech farming/ agro technology, plantation agriculture, organic farming and even farming in the seas and rivers such as in the case of aqua farming.
The subsequent posts to come in the blog will look at each forms of commercial farming, and how they pollute the environment. When possible, the posts will include findings on how the environmental pollution caused by commercial farming can adversely affect human health.


For many, it is the morning ritual that brings a small moment of sweetness. Hot chocolate is part of the eating habits of many French people. But some preparations are less harmless than others.
In a process of transparency, 60 million consumers sifted through fifteen brands of powdered chocolate to determine which have the greatest health benefits and which to avoid.
The study, published in the magazine, condemns the sugar content, which remains very high in all products.
“Thus, a 200ml bowl provides an average of 20g of sugar: this represents 40% of the recommended intake!” its authors are troubled.
Two marks set on the index
In addition, the fiber content is also considered disappointing in most chocolate powders. The less cocoa they contain, the less fiber they are.
Our new issue has just been published!
Selected – #Cereal products and breakfast chocolate: is the nutritional quality there?
— 60 million consumers (@60 million) 30 September 2021
But all is not bleak in this study. Also, 60 million consumers are happy about the absence of additives, with a few exceptions.
In its ranking, two brands are therefore blacklisted: the chocolate powder Ovomaltine comes in last place because of its sugar content and its additives.
Finally, Cankao without aspartame from Canderel is also poorly ranked due to the presence of three synthetic sweeteners in its composition.


By Ken Albala
What's for dinner? not only in the USA, yet worldwide? and the way is it cooked, what is the old importance of that meals, how is it served and ate up, and who will get to wash up? This booklet offers interesting perception into how dinner is outlined in international locations round the world.
• presents intimate insights right into a huge variety of overseas nutrition behavior, thereby affording readers a glimpse into the day-by-day lives of individuals world wide and supplying enormous possibilities for go cultural comparisons
• Compares cooking tools, gender roles relating to nutrients and food, and the locations of youngsters or prolonged family members at supper time
• Underscores how nutrition tradition is universally and intrinsically regarding ethnicity, relations, and meal-time tradition
• offers a mix of reference narrative, pictures, and recipes that make this a one-stop reference resource perfect for college students studying approximately different cultures
Read Online or Download At the Table: Food and Family around the World: Food and Family around the World PDF
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Extra info for At the Table: Food and Family around the World: Food and Family around the World
At the Table: Food and Family around the World: Food and Family around the World by Ken Albala


131 E 26th St
Rifle, CO 81650
2178 Railroad Ave, Rifle, CO 81650
Products: Bacon, Beans, Beef, Beer, Breads, Buffalo Wings, Burritos, Chicken, Chips, Cocktails, Ham, Marg...
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2115 Grand Ave, Glenwood Springs, CO 81601
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Time for baking
I love the smell of homemade pie baking on a Sunday afternoon. I think they smells extra good on Sunday.
- 3/4 cup white sugar
- 9 tablespoons all-purpose flour
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 4 cups fresh blueberries
- 1 recipe pastry for a 9 inch double crust pie
- 1 tablespoon butter
- Preheat oven to 425 degrees F (220 degrees C).
- Mix sugar, flour, salt, and cinnamon, and sprinkle over blueberries.
- Line pie dish with one pie crust. Pour berry mixture into the crust, and dot with butter.
- Bake pie on lower shelf of oven for about 50 minutes, or until crust is golden brown.


Tapas and Cicchetti
1 dish for £4.00 -3 dishes for £11.00 - 5 dishes for £17.00
A selection of the finest cured meats, olives, marinated vegetables, buffalo mozzarella and pickles with homemade bread.
For 1 -£7.00 For 2 -£12.50 For 4 -£22.00
Ailsa Stone-Baked Pizza
All the ingredients we use to make our pizzas are imported from southern Italy for an authentic flavour.
Volcanic Stone Grill
All grills come with fat homemade Chips and Wild Rocket and a choice of sauce
Chimichurri (ARG) - Aji Panca (PER) - Samloriglio (ITA)
All Children's Meals are£6.00and are hand-made from fresh ingredients.
Taleggio, Gorgonzola, Provolone, Biscuits and Pear
For 1 -£7.00 For 2 -£12.00


Say hello to our slimmest brewer yet. At less than 5 wide, the incredibly slim and easy to use K-Mini Plus® single serve coffee maker makes anywhere perfect for great coffee. The Keurig® K-Mini Plus® brewer combines sleek design with space-saving convenience in a portable, stylish package that delivers fresh brewed, delicious coffee from your favorite K-Cup® pods in minutes. 21/11/2016 · According to its Kickstarter, the AnyCafé uses a totally original, patent-pending continuous brewing method that can take water of any temperature and a K-Cup, and produce 9.5oz of piping-hot. Reviews of top rated 9 and the best k cup coffee maker. 7 effective list for which guide you to buy a quality product. Experts researched for you and find out the current trend in the market with the latest brand. The comparison table with different items helps you to take the decision to buy. Amazing cheap and under the budget list of the products. If in your mind how to get? How to buy.
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Birmingham's unique dining experience!
A canal cruising restaurant modelled from the dinner boats in Paris.
Public Evening Dinner & Sunday Roast cruises operate all year around.
Click on Menus & Prices for more details.
Available for Corporate Events & Private Charters.
For charters we can accommodate up to 26 for a seated meal or with buffet tables set out for platters and drinks. Buffets, Set Meals and Afternoon Teas can all be catered for with menus designed to suit your occasion. Prices will be quoted to meet your specific requirements. Tell us your needs and we will cater for you. More details.
Weddings are our speciality.
Click for details, menus & prices.
Please call us at any time on 0121 647 7151 or Book on Line Here.


- Beef and other red meats
- Processed lunch meats
- Fish, skinless chicken, or tofu
- Ground turkey
- Chicken or turkey breast slices
- Soda pop
- Chips and other salty snacks
- Donuts and croissants
- Water or diet soda
- Nuts, seeds, air-popped popcorn
- Fresh fruit, whole-grain raisin bread
- White bread
- White rice
- Regular pasta or noodles
- White potatoes
- Whole-grain bread
- Brown rice
- Whole-grain pasta or noodles
- Sweet potatoes
- Whole milk
- Regular cheese and mayonnaise
- Ice cream
- 1% or skim milk
- Low-fat cheese and mayonnaise
- Low-fat yogurt
- Olive or canola oil
Choose the right mix of foods
The key to good eating is having a variety of healthy foods. Try to plan meals around vegetables, fruits, lean meats, and whole grains. Limit fatty meats and high-fat dairy products. The chart below can show you the best way to fill up your plate.
Giving up old food habits doesn’t have to be hard. Encouragement makes it easier to stick with a healthy eating plan. Here are some easy ways to choose healthier options:
Choose fats wisely
Reducing “bad” fats in your diet helps keep your arteries healthier. Use this guide:
- Choose unsaturated fats. These are found in foods such as fish, nuts, olive oil, canola oil, and avocados. In moderation, these fats can be good for you.
- Limit saturated fats. These are found in meat and dairy foods, such as burgers, poultry skin, milk, cheese, and butter.
- Avoid trans fats. These are often found in processed foods. Avoid any food that has the word “hydrogenated” in its ingredients.
Reduce sodium (salt)
You may be asked to eat less sodium (mainly found in salt). If you have high blood pressure, your health care provider will probably recommend that you limit your sodium intake to 1,500 mg to 2,400 mg per day. Use these tips:
- Look for food labels that say “salt free” or “very low sodium.” Always check for the number of servings per container on the food label, as a container of food may have more than 1 serving.
- Avoid canned and packaged foods such as canned soup, instant noodles, TV dinners, and premade sauces.
- Don’t add salt or soy sauce to meals. Use fresh herbs or lemon juice for seasoning. Your taste buds will adjust.
- Avoid fast food. Look for “heart healthy” items on restaurant menus. These are often lower in fat and salt.


Kent Wedding Cakes
As Kent based wedding cake specialists, we pride ourselves in creating beautiful wedding cakes, cupcakes and favours that your guests will love. Our custom service includes an initial consultation, tasty cake samples and a design process that has you involved at every step.
We’re also able to offer wheat, gluten and dairy free cakes, as well as those suitable for vegans.
We regularly show at wedding fairs around the county. Recent shows include Hayne Barn, the Mercure Maidstone, Hythe Imperial and Wedding Experience.
We specialise in Vintage, Couture and imaginative wedding cakes, favours and cup cakes. Your cake will be carefully designed, and baked using free-range eggs and the finest ingredients that are locally sourced as much as possible.
Kent Celebration Cakes
We also offer bespoke celebration cakes suitable for every occasion. Whether you’re looking for a fun birthday cake for a child, or an elegant cake for that special someone, our service is designed to help you find what you’re looking for.


The Chimneys Inn offers a menu unique to the Chicago, which includes a wide range of wild cherry smoked meats, including Baby Back Ribs, Pulled Pork, Beef Brisket, Chicken and Turkey.
Southern Fare includes Cajun and Creole dishes, including seafood gumbo, crayfish etoufee, volcano shrimp and jambalaya. Pork Chops, smoked salmon/chicken ravioli and pecan crusted trout are also included.
Appetizers include cold smoked salmon, corn-crab cakes, black bean ravioli and french fried sweat potatoes.
Seasonal specials will be offered using fresh locally produce."
We do not boil, bake or grill our barbecue meets. We use commercial smokers with wild-cherry wood that imparts a mild, smoky taste to the meat. We are able to closely control the temperature, humidity and time, which produces a high quality product. Our meats are first marinated in our homemade rubs and we use a mop during smoking to impart taste.
Each of our products requires different preparation regimes, controlling smoking times and temperature. For example, we smoke beef briskets, which is generally tough meat, almost 18 hours at low temperatures to produce a tender, melt in your mouth product that we can serve as a meal or as a sandwich.
Our ribs are our pride and joy, prepared with tender love and care, in that we use only the best baby back ribs. We first trim the ribs, then apply a dry rub. After a dry marinade, the ribs are place in our smokers. A special mop is used to add flavor and moisture.
Our beef briskets and pork buts are smoked at low temperatures of almost 18 hours to provide a mouth-watering, tender brisket and pulled pork products.
Please try out SAMPLER PLATTER with heaping portions of ribs, pulled port, brisket and chicken.


Our butter is a thing of beauty. It seems unfair that we call it "Ugly Butter".
Ugly Butter starts as sweet cream from PNW Jersey cows. The cream is cultured, and then churned in small batches to the beautiful golden butter. As the butter develops it is cold washed and pressed by hand to form our beautiful, ugly butter. We will cut a slab off and package if for market or sell the whole blocks to our talented chefs.
We make caramel sauces including Cajeta, a traditional Mexican caramel sauce made with goat milk, and Dulce de Leche, made with the rich Jersey cow milk. There is nothing better for your sweet tooth (or your coffee!).
Unless, you're lucky enough to catch our occasional offerings of our famous Laughing Bellies Toffee.
The same fresh, PNW local Jersey cows that produce cream for our butter provide rich, non-homogenized whole milk for our cheesemaking. We are lucky to be able to work with such fine milk to produce our exceptional, specialty cheeses.
Our goat milk comes from our herd of Nubian dairy goats, we milk twice a day, every day. This means we have control of the process from selecting the local hay or certified organic grain, to the handling and chilling of the milk. All of that control equals an exceptional product you'll have to taste to understand. We make fresh and aged goat cheese, something for every palate, whether you prefer mild or pungent flavors, we've got you covered..


Coming back from holiday I was dreading weigh-in yesterday so discovering I had only put on one pound was a relief.
And as I'd only lost one pound since starting five weeks ago I'm back to the beginning again. But I had a very good holiday, eating lots of buffet breakfast and dinner, and having ice cream for lunch so mustn't grumble.
The first few days I ate like a woman who'd been on a diet forever: loads of bread and butter for breakfast and bits of everything. Then Husband commented, 'You're eating a lot of cheese on this holiday,' to which I replied, 'That's because I'm not allowed to.'
I think that was my wake-up call. From then on I tried to resist cheese and bread - not entirely successfully - and generally tried to be more sensible, while not depriving myself at any point. And the fact that I only put on a pound suggests this was a good move.
We had virtually no exercise on holiday - apart from walking to the ice cream shop - so I'm trying to get back into that again now. Will be going to gentle fitness as usual tomorrow and yesterday I did my first zumba class. Definite disadvantage not being able to tell right from left quickly but I feel more at home than I did with the boxercise so I shall try to persevere.
I have even shopped sensibly this week and tried to plan meals in advance. (Polishes her halo.) But Elder Son and family will be here at the weekend for a few days so eating might be haywire then.


Soy sauce brewery tour and making your own soy sauce (includes Mitarashi Dango(dumplings) experience)
Try making your own soy sauce at a soy sauce brewery full of retro Taisho romance! Includes chewy Mitarashi Dango(dumplings) from a popular local shop.
This is a naturally brewed soy sauce shop that has been in business for
three generations since 1919, on the approach to Okadera Temple in Asuka Village, Nara Prefecture. When you enter the brewery, you can feel living yeast in a mysterious, different space.Tokuboshi Soy Sauce, which has been handcrafted for generations, will carefully teach you about soy sauce and take you inside the soy sauce brewery, which is not easy to see.
After learning about the soy sauce manufacturing process, you will be able to squeeze the soy sauce yourself at a cedar brewery that has been in operation since the Taisho era (1912-1926).Bottle it, label it, and your soy sauce is complete! Enjoy the Tofu from Asuka Village, a long-established shop with a history of over 100 years, topped with soy sauce that you squeezed yourself.The handmade soy sauce, which has been aged for a long time in the 100-year-old cedar vat that has been passed down from the first generation, is characterized by its sweetness, slightly strong flavor, and strong aroma.We would like you to take the time to enjoy handmade soy sauce, which takes time and effort, while reminding you of the village of Nara in the Manyo period (710-794).
After the experience, you will have the opportunity to try grilling Mitarashi Dango(dumplings).The Dango(dumplings) are from the popular local shop Imanishi Seishindo, and from the ingredients to the manufacturing method, the techniques have been passed down through three generations of parents and children.The materials are also carefully selected. The Mitarashi Dango(dumplings) sauce is an original sauce made with Tokuboshi soy sauce. You can spend a luxurious moment in a wonderful space renovated from an old folk house. (Green tea included)
Program name: Soy sauce brewery tour and making your own soy sauce (includes Mitarashi Dango(dumplings) experience)
|February 1, 2024 – March 31, 2025
|Day of the week and time
|Every Friday and Saturday from 13:00 to 16:30
*Not available the day after a holiday.
*We will respond to your request within 5 days of your request.
|Fee Experience only
|Adult 12000yen (tax included, per person)
|Asuka Village Commercial and Industrial Association /15 minutes before the start
|Approximately 3 hours 30 minutes
|Minimum/Maximum number of participants
|2 to 6 people
|*Reservations must be made at least 7 days in advance
*Will be held rain or shine
*This is a mixed tour with other participants.
|Guide instructor fee/English interpreter (facilitator fee), classroom lecture about soy sauce, soy sauce squeezing experience fee, experience costume rental fee (Kurado-style costume), freshly squeezed soy sauce tasting fee (Tofu fee), my own bottle Soy sauce making/takeaway fee (bottle, decoration stickers, etc.), Mitarashi Dango(dumplings) experience/Mitarashi Dango(dumplings),Asuka stand usage fee
|Not included in the fee
|Personal expenses such as Admission fees, food and beverages.
|Things you need/
useful to have on the day
・A day bag to keep both hands free will be helpful.
・Rain gear (please prepare your own if necessary)
|Asuka Village Commercial and Industrial Association
Address：5 Shimanosho, Asuka Village, Takaichi-gun, Nara Prefecture
*The posted images are for reference only.


Could a microwave oven toaster be far better than getting separate devices? When contrasting them to a traditional oven, a toaster oven will make use of regarding half the power.
A very good selection as well as my recommendation for this sort of oven is:
Sharp Warm & Toasty Microwave-Toaster Oven R-55
Surprisingly, the results with these little bake things are quite great. When it comes to microwaving oven, as is quite common on small devices, the Warm & Toasty R-55 has a relatively low electrical power (650 watts) and also food preparation can take longer than with a full-size oven with higher power level.
A number of pointers are made in the guideline manual that will improve cooking results. To microwave popcorn, it ought to be prepared on top of a reversed microwave-safe plate. This method motivates microwave energy to enter the bundle from listed below as well as from above and also aids to prepare the snacks a lot more uniformly as well as avoid burning.
Pros: Space-saving. Several function. Offers automatic presets.
Cons: Slow toasting of variable high quality, limited microwave power level.
Some other models to consider consist of:
SENSIO Bella Cucina 6-slice Toaster
Sanyo SK-CV8S Convection microwave toaster oven combination Toaster
Hamilton Coastline 6 Cut Toaster XL
Could a microwave oven toaster be better than buying separate appliances? When comparing them to a conventional oven, a toaster oven will use about half the energy. It's easy to see that you'll be using less energy overall if you go with a microwave.
When it comes to microwaving, as is quite common on compact units, the Toasty & cozy R-55 has a relatively low wattage (650 watts) and also food preparation can take longer than with a full-size oven with greater electrical power.
To microwave snacks, it must be prepared on top of a reversed microwave-safe plate.


Learn to Cook with Tea
Tea for Cleaning
Tea doesn't have to just be for eating and drinking; tea can be use as a cleaner as well. Tea can be used to shine wood floors, or to polish furniture. It can be used to clean carpets and rugs. You can even use it to clean toilets and mirrors in the bathroom.
Tea for the Body
Tea can also be used in personal hygiene. Tea can be used to soothe irritations from pink eye to sunburn and razor burn. You can put tea bags on poison oak or poison ivy rashes. Tea can even be used to make bath soap. All this in addition to its great flavor.
You can even take tea outdoors by using it in your yard and garden. You can add used tea bags to your compost pile to speed up the composting process and encourage the growth of helpful micro-organisms. Or they can be used as fertilizer for rose bushes.
August 19th, 2014
Many people shy away from restaurants, like Pink Rice, that serve sushi and other Japanese cuisine simply because there are various dishes that are served raw. While raw meat products do [...]
July 28th, 2014
Cake might be the go-to confectionery for weddings across the world, but brides and grooms of the modern era are turning more and more to several attractive alternatives. Whether it’s [...]
July 14th, 2014
Oysters are commonly considered a delicacy food in many cultures. These mollusks are considered a very healthy appetiser option, and are also highly sought after for their aphrodisiac properties. This [...]


Banana & cherry peppers, garlic butter
San Marzano, ricotta, mozzarella, basil
RI Clams, fresh herbs, onion, local beer broth, grilled bread
Half shell, red pepper butter, bread crumbs, bacon
Mango-buffalo bbq sauce
Special house sauce, ground beef, onions, cheddar cheese, tomato, shaved iceberg, pickles
Applewood bacon, chopped clams, arugula, fresh oregano
4 large shrimp
half dozen: $19 | full dozen: $37
three shrimp, six oysters, six littlenecks
half dozen: $9 | full dozen: $18
Chilled tomato broth, cucumber, bell pepper, poached shrimp, croutons
Romaine, Parmesan crisp, Caesar dressing
Lobster Salad $20 | Grilled Chicken $7 | Salmon $11 | Shrimp $7
Lobster meat, penne pasta, pepper jack, American, cheddar, seasoned panko crumbs
Stuffed with lobster meat and topped with ritz cracker crumb
Served with vegetable and roasted potatoes
Beer battered local cod, fries, coleslaw, tartar sauce
Sage brown butter sauce, candied pecans, crisp bacon, butternut squash, shaved parmesan, and spinach.
12oz sirloin, garlic-herb butter compound
Fresh littleneck clams, onions, white wine and garlic or red sauce, linguini pasta
Apricot orange cream sauce
Breaded chicken breast, provolone, tomato sauce, linguini
4 stuffed shrimp with drawn butter
Classic New England or Connecticut style
Panko crusted white fish, shaved lettuce, wakame, wasabi aioli Asian marinade, sesame, avocado
Corned beef, thousand island, sauerkraut, swiss, grilled rye
Black angus beef, American cheese, bacon, caramelized onion, sautéed mushroom, potato bun
With pickled onion, tartar sauce, cole slaw, pickles.
Mozzarella, roasted red pepper, arugula, pesto aioli, ciabatta bread
Aperol, Prosecco, blood orange bitters, soda water
Don Julio Tequila, Cointreau, pear nectar, honey-vanilla syrup and fresh citrus juices
Hendricks Gin, hibiscus flower syrup, fresh lemon juice, prosecco
Skyy Blueberry Vodka, St. Germaine Elderflower liquor, fresh lemon juice, blueberry puree, and lemonade.
Hendricks Gin, fig/honey puree, fresh lemon juice, ginger beer
Skyy Vanilla Vodka, Kahlua, Baileys, and a shot of espresso.
Jim Beam, chai tea syrup, fresh lemon juice, cinnamon, egg whites
Stuffed with extra lobster meat and topped with ritz cracker crumb
Ritz cracker topping
2 Baked Shrimp, sea scallops, scrod, clams casino.


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· Mango processing Bertuzzi designs and manufactures mango pulp processing machinery for the production of high quality mango juice and puree, either single strength or concentrated.We can supply complete mango processing plants as well as single machines to meet specific requirements.
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fruit juice processing line lemon juice making machine juicer production line processing machine, US $ 1,000 - 10,000 / Set, New, Henan, China (Mainland), Solon slow juicer extractor.Source from Zhengzhou Solon Import & Export Trading Co., Ltd. on Alibaba.com.
Yogurt Processing Line. The pretreatment for yogurt is the same for milk, regardless of whether set or stirred yoghurt is to be produced. It includes standardization of the fat and dry matter contents, heat treatment and homogenization.
drying machine and other equipment for garlic deep processing. It is the most advanced and ideal equipment for food factury to process garlic. Garlic peeling machine line,high-quality garlic peeling machine line advantage: 1. The garlic peeling machine line is high degree of automation, high production efficiency, labor saving. 2.
Semiconductor device fabrication is the process used to create the integrated circuits that are present in everyday electrical and electronic devices. It is a multiple-step sequence of photolithographic and chemical processing steps during which electronic circuits are gradually created on a wafer made of pure semiconducting material.
Complete processing lines with processing, weighing and packaging area's. ... of the drawing you can switch from 3D to 2D. In 2D drawings, all machines are numbered. This numbering corresponds to machinery list (2D) under the drawing. In this list you will find the name of the machine and type. ... Processing line examples.
Steel processing machinery. Voortman has designed, developed and manufactured machinery for steel fabrication and plate processing related industries for more than 45 years. With international subsidiaries responsible for sales and service, we are a globally recognized supplier with thousands of Voortman systems installed.
Our company manufacture & supplies complete Citrus juice processing line. The processing capacity for orange juice processing line is 3-10 tons per hour and we supplies different kinds of orange juice processing line according to customers' requirements. Citrus Juices are made from fresh Citrus fruit
Vegetable Processing Line Introduction. We are devoted to designing and manufacturing turnkey projects for processing various root vegetables and leafy vegetables. The vegetable processing line can be customized according to the process requirement, vegetable types, handling capacity, workshop area, designed equipment varieties, and specifications.
1.Introduction of garri processing line. Complete garri production machine includs washing, peeling, grating, dewatering, drying, refining, frying pakcing. 1. Flow chart would be very specific under the guidance of our salesman. Now check the following. 2.
Alibaba.com offers 7,656 feed line processing machinery products. About 1% of these are other food processing machinery, 1% are slaughtering equipment, and 1% are grain product making machines. A wide variety of feed line processing machinery options are available to …
ABOUT FRAIN. Frain is a leading, single-source provider of new and like new packaging and processing machinery. Our customers gain the competitive advantage of getting products to market faster than anyone else through our accelerated approach, unmatched services and quality machinery.
Find the most advanced and professional food snack processing line from Dayi now. We have dedicated to this field since 1996 and owned great reputation for its quality and durable products as well as excellent service. Should you are interested, please be free to buy food snack processing line …
Manufacturers of cassava starch processing machine,tapioca flour production machinery,corn powder making equipment,Broken rice maize into glucose machine,corn extraction high fructose maltose syrup procduction line plant,yam, plantain,sweet potatoes machine
The aim of O.P.M is to manufacture the best quality Olive Processing Machines with advantage prices. Our products are used to be exported worldwide with a global warranty. Our brand is wellknown with custom made machines to meet customers' needs. ... Preliminary machine is located by the olive calibration line or filling line. It is used for ...
Filling Machines Multi-Function Packaging Machines Sealing Machines Wrapping Machines Labeling Machines Packaging Line Vacuum Packing Machines Capping Machines Coating Machines Gluing Machines Coding ... Snack Machines Fruit & Vegetable Processing Machines Baking Equipment Beverage & Wine Processing Machinery Grain Processing Machinery Grain ...
FRUIT JUICE PROCESSING MACHINERY . Fruit Juices are made from fruit pulp/concentrate Artificial sugar may or may not be added to the juice extracted. The sugar syrup is prepared first in Jacketed mixing tank and then it is mixed with fruit pulp, water along with other ingredients like flavor, color, preservatives etc. in the other mixing tank.
Tenshion is quite experienced in construction, milling and mining industry. Requirements like customized design, advanced equipments and faultless service are available.
No.416 Jianye Road, South Jinqiao Area, Pudong, Shanghai, China
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My husband is from West Virginia and he says he never heard of anyone eating plain tomato sandwiches until he moved South.
I find that astonishing.
I come from a place where people argue about the correct condiment for a tomato sandwich. Duke’s mayonnaise or Hellmann’s? Or are you a complete heathen and use Miracle Whip? Is pepper too much of an addition?
For those not from around here, Miracle Whip is “salad dressing,” which is mayonnaise with added sugar. Southern cooks are infamous for adding a pinch of sugar to just about everything and this is a commercial variation on that theme. I loved it when I was a child but lost my taste for it 20 or 30 years ago.
Some friends and I had a conversation about tomato sandwiches, recently. I was amused to hear the voices from the Midwest and Northeast talking about tomato sandwiches with bacon, smoked turkey, cheese or other plants like mushrooms, avocados or onions.
That is not a tomato sandwich. That is a turkey sandwich with tomato. Or a BLT. Or a vegetable sandwich. Or a cheese and tomato sandwich. All delicious and delightful. But, NOT a tomato sandwich.
I acknowledge that to purists, the occasional sprouts and celery salt I enjoy are pushing the envelope. So is mayo made with basil infused olive oil. While they are very tasty, they are treading the razor’s edge where a tomato sandwich becomes Something Else.
If you are from some other part of the world, pick (from a garden, not a grocery bin) a tomato that slices like this:
Your bread may be toasted or not, mayo on one or both sides, salt and pepper are optional. You will need to stand over the sink to eat it because the tomato juice will drip from a truly ripe fruit.
THAT is the flavor of a Southern summer.


I make banana bread...
all. the. time.
I can't help it, because I don't want to waste bananas but I can't eat them if they are even slightly over ripe. I never like to just throw them away, so now I just wait a little longer and then use them for bread. Good thing my family loves it because I seem to make it a lot!
Kanyon and Scarlett woke up from naps today and decided to eat banana bread for their snack and do a little coloring. Here are a few pictures from our afternoon:


Food. Provide your community cats with the highest quality food possible. The better the food, the easier it is on their stomachs. If you need help feeding your crew, call us at 502-634-8777 for referrals to local cat food banks!
Water. This is an absolute must! Keep it clean, fresh, and watch out for freezing. (No milk, please. Most cats LOVE milk. And it gives most cats diarrhea. Poor kitties!)
Shelter. A Styrofoam-type cooler with a hole cut in the side, a heavy object on top to keep it from blowing away, and good, dry straw and you’re done! See our website for more “exotic” ideas!


Food labelling and composition
We provide advice on food labelling and composition requirements to food businesses in County Durham.
Food labelling provides information to consumers on the content of the food they're eating. There are regulations which prevent manufacturers and suppliers producing misleading food labels or making false claims and they provide clear guidelines on what labels can show.
To ensure standards are met, we carry out inspections at retail and catering establishments to check labelling and in some instances we take samples for testing. We also inspect producers, manufacturers, packers, distributors and wholesalers and give advice and assistance to help your business comply with legislation and improve your production systems.
Legislation on food labelling
The Food Information Regulations 2014 (FIR) sets out what is required on your food labelling and helps you provide clearer information to your customers.
What does it include?
The FIR states that all pre-packed food labelling must include mandatory information in English showing:
- the name of the food
- a list of ingredients, in descending order by weight
- a percentage quantity indication for certain ingredients or categories of ingredients
- a date of minimum durability or the 'use by' date
- any special storage or use conditions
- the name and address of the manufacturer, packer or seller
- the place of origin
- any instructions that are necessary to prepare the food
- whether the product contains any ingredients that commonly cause allergies
Recent changes to the regulations mean that you also need to include:
- mandatory nutrition labelling on pre-packaged food
- country of origin information will be required for fresh, chilled and frozen meat of sheep, pigs, goats and poultry
- improved date marking (including date of first freezing)
- clarity and legibility of food information
- labelling of non-pre-packed foods
- allergen information, including on food sold loose
You are required to give your customers a comprehensive ingredients list when they purchase loose foods. If you're a supermarket, delicatessen, restaurant or takeaway serving loose food you will need to supply information for every item you sell which contains any of the following 14 allergens:
- cereals containing gluten
- sesame seeds
- sulphur dioxide
Currently nutritional information is only required on pre-packed food if a nutrition or health claim is made or when vitamins and/ or minerals are added to the food. The FIR must be followed in this instance or if nutritional information is provided on labelling voluntarily.
From 13 December 2016 it will become mandatory to provide nutrition labelling for pre-packed food, subject to certain exemptions. The Department of Health provides technical guidance on nutrition labelling
For further information and advice on food labelling please contact us.
- Food Safety
- Food Safety
- 03000 261 016
Our address is:
- Community Protection
- Durham County Council
- PO Box 617
- County Durham
- United Kingdom
- DH1 9HZ


3 NIGHTS NEW YEAR
Festal dinner on New Year`s eve! Don`t miss the magic!
- Buffet breakfast and dinner
- Wellness & Spa centre (swimming pools, saunas, tepidarium, steam bath, Fitness & Gym);
- Kids Area with babysitting from 08-22h;
- Program for kids with professional animators from 8-22h;
- Festal dinner on New Year`s eve with an unlimited package of drinks;
- Festal dinner on New Year`s eve reprise
Valid to 05.08.2020.


I recently had a discussion with a friend about food; grapes in particular. He mentioned that he thought the organic movement was unnecessary and a mere marketing ploy, and he would proceed to buy his grapes from Walmart. In summing up his argument he said, "A grape is a grape. I'm going to buy the cheapest one I can find". I think he has a point. The word "organic" has become a loaded word that means far less than what it did when it was created, and allows producers and distributors to put a hefty premium on the price of food. Walmart plays a key role in feeding a world that has recently reached 7 billion in population, and the price of food is definitely worth considering when shopping. A grape however, is not simply a grape. Or an onion, an onion, or a pig a pig. When health factors are taken into consideration vast differences are discovered in farming practices, nutritional profiles, environmental impacts, and toxicities between one grape and another. Is there a taste difference between a grape bought at Walmart, and one plucked from a small vineyard in Wisconsin after a rainfall? Absolutely. Is there a difference in nutritional value? Absolutely. Does it matter? Absolutely.
Consider this experiment: buy a green pepper from the local chain grocery store and buy a green pepper from the local farmers market. This difference in taste will be phenomenal. And that difference in taste often reflects the difference in nutritional profiles. How many people go through life not knowing what a fresh vegetable, grown the way it was meant to be grown, tastes like? The explosion of flavor from a vegetable grown with care dwarfs the experience of eating a vegetable grown half way across the world with chemicals and poisons intended to make it grow large and quickly, picked before its ripe, covered in preservatives, that ends up on your dinner plate, pale and bland. No wonder children tend to dislike eating vegetables! They haven't undergone the enriching experience of eating a fresh tasty vegetable from a local farmer, or off the vine in your backyard. They haven't had the experience to see the plant grow and know where their food comes from. Stock your freezer with a cow bought from a local farmer and you will never eat meat from a grocer again because it will taste like cardboard to you. As kids we used to joke, "you are what you eat". This was funny when somebody was eating a twinky or a chocolate bunny. But what we didn't understand as kids is that you really are what you eat, as your food is the basic building block of your self, and the food that you eat influences your health, your mood, your energy and your experience in life. Beyond being a clever way to call somebody a carrot, "you are what you eat" is a phrase that should bring conscientiousness to the dinner plate.
Going back to the conversation with my friend regarding grapes, I tried to explain my point that a grape is not simply a grape, by telling the story of what I had observed a few weeks earlier. I was at a gas station filling up my tank when a man in a brand new yellow Corvette pulled into the lot and parked at the stall next to me. This piece of machinery shined with spotless beauty and sounded like a chorus of angels humming. It was truly beautiful. As the man got out of his car, I noticed that he chose to put premium gasoline into his tank. Smart choice considering the high performance of the engine and expensive technology. I didn't get a chance to look under the hood but I imagine the engine was the cleanest engine I would have seen, and that he used the best high-performance synthetic oil he could find in order to care for his vehicle. As he filled up, the man went inside the station to get some refreshments and when he came back to his car, I noticed he had a large bag of chips and a 20 oz. soda. Now I realize that gas stations don't typically offer much in the way of health food, but the irony of his food choice struck me immediately. A man who rightfully is very conscientious about an expensive and highly technical piece of machinery by keeping it meticulously clean and giving it the best fuel, completely neglects his most precious (and even more technical) piece of machinery, his own body, by filling it with low-grade crap. Now as it is important to put good fuel into an expensive car to improve performance and long term maintenance, it is equally as important to do so for yourself with healthy food. You truly are what you eat as it physically becomes your body, so it seems that eating should entail the same level of conscientiousness (or higher) that is given to prized material possessions. A grape is not a grape any more than a gallon of gas is a gallon of gas. One would not put water into the gas tank of a corvette simply because it is a liquid, and one should not put processed food and soda into the body just because it resembles food.
Quality matters, and one cannot get quality at Walmart, but must look for food grown conscientiously and cleanly. Walmart plays its role in food distribution to an ever needy populace, but as a matter of personal choice it is imperative that we each make the choice to search for quality food. Does it cost more? Yes. However the cost of high quality food is an upfront investment that pays large personal dividends in terms of time, health, energy and mood both immediately and in the long run. Can you afford it? You can't afford not to.


Chef Christine Hazel was a contestant on the competitive reality show Hell’s Kitchen in season 14. We spoke with Hazel about her career growth, charity work, pop-up dining events and more.
Hell’s Kitchen was an opportunity to learn from one of the world’s premier chefs, Chef Gordon Ramsey. Being on the show also provided motivation for her push to become even better.
“It took two years after we filmed for the show to air. I grew so much from that time on. It made me determined to show the world that I was even better than I was on the show. I made sure that I was not presenting myself in a negative light. It’s very important for my career to have integrity. For people to not see me for being there just for television. I came back and used my social media, but used my work so everyone knows my name. I’ve grown so much. I’m on a mission. It’s been a whirlwind since then.”
If you’re looking to step up your cooking game, she offers two big pieces of advice to put you on the road to a successful food experience.
“Number one, they can always go to any of my social media and get some fun recipes. The most important thing is to remember to season and taste as you go. I find that a lot of home cooks are afraid of salt. Make sure that you season your food. You won’t be able to taste the flavors that you’re putting in their if you don’t. If you’re tasting as you go, you will understand what it needs.
Don’t be afraid to have fun with it. You don’t have to follow recipes exactly. Get creative. Put your own spin on it. Have fun with food.”
Enhancing, bringing out flavor and experimentation all come with the territory of being a chef. Combining her favorite hard ciders with food is a science that she enjoys.
“Woodchuck Cider and Bold Rock Cider are up there as my favorites. I’ve written recipes for both. I love pairing food with wine, cider and beer. It enhances the flavor of the food and the cocktails. It’s a whole other experiment and adventure. It’s a science. I have a very science driven background. That comes naturally for me. I really, really enjoy it. I love bringing out the flavors. It’s part of our job as chefs to understand how things balance each other out.”
Are you looking to impress at your next tailgating or homegating event? Chef Hazel gives us some of her creations that will deliver the “wow” factor. She offers two of her many great recipes that are packed full of flavor. The first is her French Onion Sloppy Joe, which you can find the recipe here. Second, is her Cabot Cheddar Apples, Crispy Bacon and Woodchuck Cider Caramel recipe found below.
Cabot Cheddar Apples, Crispy Bacon, Woodchuck Cider Caramel
|3 pounds of Apples (Peeled, Cored, and Sliced into 1/4” slices)
½ pound Bacon, cooked (reserve Bacon Fat)
¼ cup All-Purpose Flour
¼ cup Unsalted Butter
3 Cups Whole Milk
2 ½ Tablespoons Dijon Mustard
¼ teaspoon Cayenne Pepper
2 1/2 Cups Cabot Cheddar Cheese (Shredded or cubed)
Salt to taste
Chives for garnish
|WoodChuck Cider Caramel
1 cup Woodchuck Cider Amber
1 Cup Granulated Sugar
1/2 Cup Unsalted butter, cubed
1/3 cup Heavy Cream
- Place sugar in a non-stick pan and warm on low heat. Watch sugar as it browns and begins to caramelize. When all sugar is melted remove from heat. Slowly whisk in cubed butter. Whisk until dissolved.
- Return to low heat and cook for 1 minute. Add heavy cream. Continue to whisk. Cook for an additional minute.
- Add Woodchuck Cider and whisk until sauce is smooth. Cook for 3 minutes. Remove from heat.
- Saute bacon until crisp. Remove bacon and chop into small bits. Pour bacon fat through a fine strainer to remove particles. Poor strained fat on sliced apples and toss. Season with salt and pepper to taste.
- Bake apples for 15-20 minutes at 350F until tender but still “Al Dente”.
- Melt ¼ cup butter in sauce pot. Add flour. Stir with a wooden spoon until looks wet sand. Cook while stirring for 2-3 more minutes. Warm milk.
- Slowly add warm milk while whisking constantly. Stir between intervals and allow sauce to thicken. After all milk is added continue to stir for 5 minutes and allow sauce to thicken more.
- Add Dijon mustard, cayenne and 1 teaspoon of salt.
- Add ½ of the Cabot Cheddar Cheese. Whisk until melted.
- Add remaining cheese and whisk until melted. Taste and season with salt if necessary.
- Toss apples in cheese sauce. Top with Bacon, drizzle with Woodchuck Caramel, and top with chives.
Giving back to charity is an important component of Hazel’s life. A Philadelphia native, she sees a wide range of needs in her area and is doing her part to help raise awareness and funds for several charities. Some of the charities that she works with include the United Way of Philadelphia and Southern Jersey, Autism Speaks, Mums for Mutts and Reality Rally (Michelle’s Place).
“I started getting involved about two years ago. I did the Taste of the Quarter at the Tropicana down in Atlantic City. That is an event that benefits the United Way of Philadelphia and Southern New Jersey. I ended up partnering with them about doing some work to fight hunger and raise awareness about found insecurity. Kids go to school every day hungry and it made me really sad. I’ve been on a nonstop mission to make sure that people are aware of the food insecurity issues that we have here in Philadelphia.”
On November 9, Hazel is taking part in a special fundraiser to benefit Mums and Mutts. The menu features five courses and is inspired by the Prohibition Era of the 1920’s.
“I’m doing a Prohibition-style Speak Easy. We’re pairing it with Jack Daniels Single Barrel. That’s a new adventure for me. I get to try the samples, create the cocktails and really come up with some fun food that’s inspired from the 1920’s.
It’s not just asking people to donate. If they get something out of it, it’s definitely more intriguing to people. If they get to come and have five courses and get some cocktails with it, people are way more likely to get involved. Then maybe they’ll do something on their own or come to one of the other events. One of my priorities is giving back to the community. It’s been a lot of fun.”
Want to stay on top of the latest events and creations by Chef Christine Hazel? Make sure to follow her social media accounts:
Facebook: Chef Christine Hazel