Welcome to Molnar Farms!
We're proud to serve the community, growing fresh, local produce and
providing the inspiration to make fresh, delicious meals for your family.
We have our own squash, local apples and more!
We also have a stunning selection of pumpkins and other fall decor.
We offer only the freshest in season produce right from our fields and our local farm partners, so selection changes several times throughout the season.
Click to see when your favorites fruits and vegetables will be in season!
Join us Saturday, September 30 for Fall Fest as we kick off our fall festivities!
Explore our craft and gift market with handmade items by local vendors.
This will also be the first day for our Fall Weekends,
featuring Pik-a-Pumpkin Hayrides and our
ALL NEW corn maze!
From hayrides to craft markets, we've got an exciting lineup of fun and
educational events this season.
Click for more information about our special events and
for vendor information for our craft and gift markets!


"My mom cooks in a makeshift kitchen in the garage because she doesn't want the smell of simmering onions — the start of most of her dishes — to settle into the walls of our house. Even when there's a foot of snow on the ground, I find her there pulling jars of spices out of mismatched cabinets and stirring stews in a pan she brought from Pakistan when she couldn't find anything big enough to entertain with in the States. That's where she is Sunday morning, preparing curried chickpeas and potatoes plus a sweet halva for brunch. Her father bought these items from the bazaar almost daily during her childhood in Pakistan, but here, my mom, Tahira Ahmed, tells me while stirring cream of wheat into sugar she's caramelized, 'If you want to keep the tradition, you have to work for it.'"
Read the rest of my essay for NPR.org on my mother's cooking and its connection to our culture here.


Thursday, April 23, 2009
I have used this blog to talk about many theological and spiritual issues, but sometimes it is good to think on the lighter side of life. So today I want to talk about chocolate chip cookies. Why chocolate chip cookies? Well, it happens to be the topic of my blog group, but it also is a way to think about one of life's good and simple pleasures. And in thinking of these simple pleasures, it helps us to keep equilibrium and not get too serious.
When I think of chocolate chip cookies I first of all think about my childhood. My mom would often make chocolate chip cookies. It was wonderful to have this tasty dessert, especially when they were hot out of the oven. Milk and chocolate chip cookies are one of the great treats of life.
But when I think of chocolate chip cookies, I also think about the wonderful balance of the dough and the chocolate chips. In life, the right combinations can make two things that are good, become together something that is great. We can see this in good teams, where good players joining together make a great team.
Or even more, a man and a woman coming together to be married and make a great partnership. This is true for my wife and I. In this partnership, my wife makes me a better person, and hopefully I make her a better person. Together we do great things in and through our lives.
So, hopefully for you and for me, next time we're eating a chocolate chip cookie, let's enjoy it for what it is, the delicious dessert, and let it remind us how God combines us with others to do great things!


Valhalla Grill started with three friends, Van, Jeppe and Adrian, enjoying the amazing variety of both Vietnamese and Western cuisine in Hanoi. All three noticed that even with so many new restaurants opening everywhere in the city, it was hard to find a place where customers could get great quality, fresh and safe fast food for a reasonable price. Often good quality, safe food is only available if you can afford to pay a relatively high price for it. The three friends decided to partner up and open a small restaurant where they could guarantee each customer that their food was from a trustworthy, high quality source and offer their products for a fair price that everyone could afford.
All the products at Valhalla Grill come from a factory that is also owned by the partners. Jeppe – a Dane who has worked and lived in Hanoi for over 8 years – brought a Danish butcher to Hanoi to help develop all Valhalla products from scratch. The hygiene, production methods and employee training are all done according to the highest standards and regular quality checks ensure there are no compromises with food safety.
“We’re really proud of our little enterprise in the heart of Hanoi’s old quarter. We hope you enjoy your food and drop by soon again!” – Van, Jeppe & Adrian


Chocolate Heaven: Chocojing Making own truffles at The Fig Tree
A few weeks ago, our little Chocojing ( Beijing Chocolate Appreciation Society) took us to the newly opened The Fig Tree ( Pastry School, bakery & cafe) for a nice evening of bake n shake where we got to mingle with fellow chocolate lovers and learn how to make truffles from scratch, courtesy of head chef Lin Zhong.
Chocojing, brainchild of our good friend, the one and only Elyse Ribbons is one of those great little initiatives that make Beijing so special. It unites all these people with a love for all things chocolate for a few hours of deliciousness and exchange, the kind of networking where business cards are NOT welcome.
In this particular case, at The fig Tree, Chef Lin Zhong with the assistance of her lovely daughter quickly took control of the evening putting the 20 odd participants at their stations and getting them to start chopping some good old chocolate for the truffles.
She took us through the steps needed and kept walking around the room making sure that the chocolate was finely chopped , the heavy cream was mixed in slowly, the whipping was done swiftly and the whole thing was done properly.
In the space of 2 hours, we all went from truffle eaters to truffle experts, trying to help each other with rolling techniques and analyzing why our results ended up different under the careful guidance of Lin and her daughter Leila who is dynamite in her own right! Once we were done with our truffles, we packed them in to take home.. an appropriate bounty for our hard/fun labor!
If You’re interested in pastries, cakes and what not, you could do a lot worse that checking out the fig tree and their ever expanding offering of classes! I just saw on their website that they are now offering a DIY brunch option which sounds pretty darn interesting!
The Fig Tree
hone: (+86)139-1056-6742 Email: firstname.lastname@example.org
北京市朝阳区朝外大街乙6号朝外SOHO A座 7F 702室
Chaowai SOHO, Bldg. A Unit 702, #6B Chaowai Dajie Chaoyang District, Beijing


The post was originally published on Jan 1, 2020. It is now updated with additional information. We have included the health benefits offered by McDouble for the benefit of our users.
When you are hungry and have no access to much funds with you, the best you would opt for would be to visit a fast food joint. May be McDonald’s or Wendy’s or even Burger King. But, wait.. is that nutritious enough for you? Well, you need to give it a thought… and perhaps, we have a great suggestion for you!
Well, we are talking about McDouble from McDonald’s. Reports suggest that it is the cheapest, bountiful and most nutritious food ever. The delicacy has been considered to be the best in terms of nutrition and has been treated to be “the greatest food in human history”. The McDouble Calories are believed to be the greatest food of all times.. How about learning a little more about McDouble nutrition facts?
How much calories does McDouble has? A classic McDouble from McDonads has 390 calories. The food is prepared by stacking two 100% pure beef patties seasoned with just a pinch of salt and pepper. It provides you 3 grams of protein for just 390 calories and 18 grams of fat.
McDouble Calories – What you need to know?
McDonald’s introduced McDouble in 1997. Originally labelled Eddie the Echo, it was removed from the menu, only to be re-introduced in 2008. The McDouble essentially contains two all-beef patties, American cheese, pickles, minced onions, mustard, and ketchup.
The delicacy is one of the cheapest menu items on McDonald’s menu. The item is available across 14000 locations and does not necessarily need you to run around to find one. That is perhaps what makes it one of the preferred menus at fast-food joints. Let us check out McDouble nutrition facts to understand it better enough.
McDouble is essentially a menu item that sits between a cheeseburger and a double cheeseburger. Perhaps it can be considered to be a simple sandwich with a few simple ingredients.
But, that should not make it a simple dish or delicacy either. It is made of a 100 per cent pure beef patties and seasoned with salt and pepper. The topping can consist of pickles, onions, one slice of American cheese, along with ketchup and mustard.
Is McDouble Nutritious?
McDouble is indeed the cheapest food ever available in the US. But, is it nutritious? Well, yes. If you are checking ou the nutritional value of McDouble, you would find that McDouble calories are the best from that perspective – you get a whopping 390 calories per serving!
That would make five servings of this delicacy should suffice your needs in complete calorie requirements for the day. That apart, McDouble also offers you 18 grams of fat, 33 grams of carbohydrates, 2 grams of fiber, and 7 grams of sugar. The presence of beef patties should also ensure plenty of protein, and a standard serving provides around 22 grams of protein.
The image below should give you an insight into McDouble Nutrition facts. Check out how many McDouble calories are you imbibing!
Well, the crowning of McDouble as the cheapest food had not gone well with the food experts at the time. However, the McDouble nutrition facts make it a perfect truth. When you compare it to the Apple, or grilled chicken or similar other food items that tend to provide you the same calorie benefits, they are highly costly and are available a minimum of $ 4 to 5. That would make McDonald’s McDouble an excellent and interesting option.
Is the McDouble Healthy?
Definitely. With 390 Calories, 22 grams of protein per serving and almost a quarter of your daily calorie intake requirement, McDouble is definitely the best you can go with. The McDouble is cheaper than a cheeseburger and that is exactly what would make it one of the much preferred choices ever. The McDouble Nutrition facts should make you believe the claim and of course, indulge in enjoying it to the fullest!
It is featured in the Value Picks option menu of McDonalds. As such, it offers more value in terms of ingredients than a cheeseburger as it comes with a double beef patty.
Health Benefits of McDonalds McDouble
So, is McDouble healthy? We have answered the question already. The 390 calories and 22 grams of protein should be something that has provided you enhanced health benefits by almost every count.
Some of the health benefits of McDouble include
- It provides you with enough protein. The combination of 100 per cent beef and regular bun should make it a great choice. It can be a great option for increasing your stimuli.
- The onions can be a great source for manganese. This can be a great option to help you handle metabolism and antioxidation
- McDouble is made from Pasteurized Process American Cheese. This will help you get 50IU or, 8% of your Vitamin A that you need in a day.
- The pickle slices in the dish have calcium which supports a host of cellular processes.
- A few other items offered by the McDouble include biotin, copper, and potassium. These can be an excellent option for improving your hair, nail and skin health.
So, next time you visit a fast-food restaurant or looking for the best nutritious option when you are hungry, look no further than McDouble. The calories in a McDonald’s McDouble would definitely quench your hunger and offer you better nutrients ever.


We decided to check out two of the new restaurants in town. Landon's Grill and Steak and Shake. Landon's Grill is family owned and located where Mooyah's used to be, near the Houston Swim club and Birkram Yoga. The place was very clean and the staff is very nice. We loved our food- had burgers and chicken strips. The kids loved their food and we did too. Best part? Free Shakes for kids if you show them the coupon on their website. www.landonsgrill.com LETS SUPPORT LOCAL BUSINESS!
The second restaurant we decided to try upon opening was the new Steak and Shake, located in front of Macys in the Pearland Town Center. The food was yummy - the wait was not. There is a drive thru that is PACKED and the wait for a table inside is long too. That said.. the food and prices are great! We had salads and burgers and hotdogs- all yummy. The shakes were really yummy too. Best part? Kids eat free ALL WEEKEND LONG. One free kids meal per every 8.00 spent. They have diner hats for the kids and constructable classic cars for the kids too. It has a diner atmosphere and is not a fast food joint like we thought. There is a hostess, waitstaff and an eat-in bar. Try them out!


Important Info You Should Have About Diets Like The Paleo Diets And Keto Diets.
Food and nutrition are very vital and necessary for our survival at all times. Food has always maintained our bodies in shape by offering nutrition and healthy components to our bodies. Foods offer nutrition in different forms where you find that they are some that offer nutrition in their raw form and other that offer nutrition when cooked. Fruits are the only nutrition sources that are consumed raw. Also there occur other food that require to be cooked before they are consumed and the keto and paleo diet falls in this category.
The paleo and keto diet which is our focus in this case can be cooked through boiling, roasting, and frying just like any other food. The listed means of cooking have been applied in various instances and have been applied from way back then in history depending on the type of food being cooked. Any type of food is cooked so as simplify the process by which one obtains nutrients from them and this is applicable to all foods ranging from meat to other foods. Among the most common occurring food are those that are nutritious like the paleo and peleo diet.
The keto diet has been cooked widely due to the fact that it is very nutritious and has an appealing taste. This food is indigenous and can be relied upon at all time as one can be sure it does not have side effects. The keto diet can be prepared using the various cooking means and among all of them they should be carried out in a specialized way. In Houston these specials and nutritious diet is very popular and available among the residents.
The keto and paleo diet can be prepared using a number of methods. The diets can be cooked through boiling, steaming, baking and grilling. All these means have been very effective in making the keto and paleo an amazing meal to enjoy. The choice of which method to prepare these diets is determined by ones taste and preference. However there occur some occurring similarities between the various available means like time taken to prepare the meal. Very little time is required to prepare the diet as the meal is simple and does not have a lot of accompaniments.
Individuals who do not know how to prepare these diet using the American cuisine or in need of any type of information about these forms of diet can be able to access them from the various established websites which are fully functional at all times. The various established websites are fully functional and can be relied upon at all times. Some of the important information offered at these websites include info about the nutritional value of these products and also how prepare these diets and also about accompaniments one should have.


Every morning, I always pick up the perfect cup of coffee on my way to class. It’s not hard to find a good cup of java either, since all of the on campus dining options has such delicious coffee selections. And, since it’s finally fall, offers the perfect pumpkin spice latte.
In fact, all of the on campus dining options offers such a big selection that it’s not a hard scavenger hunt to find something savory to munch on with friends or during a quick food dash between classes.
My personal favorite on campus dining option is Au Bon Pain. Located on the South side of campus, it’s the perfect place to grab a nice bite to eat with friends or the perfect study spot between classes.
Although I must say, they might want to post a warning sign on the front door that all who enter will be tempted by the pastries, and all of the sweet indulgences will make avoiding the freshman 15 a little tough. But I can honestly say, those pastries are worth every pound.


According to a recent survey conducted by ChemView Consulting, the Global Dairy Proteins Market grew at a CAGR of 4.3% between 2017-2021 and is estimated to be US$ 12364.9 Mn in 2022. Currently, the market is anticipated to grow at a CAGR of 4.5% and is expected to reach a valuation of US$ 19,202.3 Mn by 2032 end.
The shift to a nutritious and healthy diet will propel the dairy protein market in the projected years due to increased health awareness and increased research and development to improve the performance, aroma and flavor of milk protein ingredients. The Global Milk Protein Market Report provides an overall assessment of the market. The report provides a comprehensive analysis of key segments, trends, drivers, restraints, competitive landscape, and factors that play a key role in the market.
Milk Protein is a protein extracted from milk and available as an isolate, concentrate or hydrolyzate. They are potential all-purpose ingredients that can be used to create a variety of foods. In food formulations, it functions as a thickener, texture modifier, leavening agent, and gelling agent. By type, it can be divided into caseins & caseinates, whey protein isolates, milk protein hydrolysates, milk protein concentrates, etc. Cows, buffaloes and goats are sources of milk protein. It is used in a variety of products, including infant formula, dairy, and sports nutrition.
The dairy protein market is expected to grow within the forecast year owing to the trend toward nutritious and healthy diets, increased health awareness and further research and development to improve the performance, odor and taste of milk protein ingredients. I'm here. In addition, increasing birth rates worldwide and increasing protein consumption to obtain additional nutrients from protein supplements are expected to propel the market in the coming years. , is expected to be supported by an increase in milk production over the next few years. Some restrictions and difficulties may hinder market expansion. Growing popularity of plant-based proteins may limit market growth.
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A list of some of the key suppliers present in the market are:
- Westland Milk Products
- Idaho Milk Products
- Fonterra Co-operative Group
- CytoSport, Inc.
- United Dairymen of Arizona
- Grassland Dairy Products, Inc.
- Glanbia plc
- Unternehmensgruppe Theo Müller
- Tatura Milk Industries Ltd
- Milk Specialties
- LAÏTA PGC
- AMCO Proteins
- ACE International
- Avani Food Products
Report Coverage and Highlights
- Our comprehensive, data-backed, and facts-oriented report provides niche and cross-sectional analysis at global and country levels.
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- Competitive tactical intelligence, key strategies adopted by top players, production capacity and company shares analysis, product brand surveys, and export-import analysis
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- Predictions on critical supply and demand trends and technological expertise needed to address operations scalability.
- Consumer behavior shifts and their implications for players, list of end-users, and their consumption analysis.
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For More Details Visit our Report Page.
About ChemView Consulting:
ChemView Consulting is a leading market research firm in the Asia Pacific, with expertise in Chemicals & Materials, Food & Beverages, Packaging, Oil & Gas, New & Renewable Energy, and Disruptive Technologies. We are one of the top market intelligence firms specializing in business analytics with an expertise in the ever-growing chemicals industry. We track high-growth markets with innovative ideas and opportunities insights through B2B research.
Our client base ranges from industry experts, investors, top companies in the chemicals; and oil & gas industry to SMEs, start-ups, and new entrants. We have worked with over 100 companies to upscale their position as the global leader in the chemical & materials landscape with our cutting-edge analytics and advisory services.
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Sister Mary's Cranberry Sauce - "Sinfully Delicious"
Sister Mary's Sinfully Delicious Cranberry Sauce is an appetizing employment initiative of Project HOME.
We utilize Sister Mary's family recipe of all natural ingredients to create a rich mix of tart but sweet cranberry sauce.
Ingredients: Cranberries, apple cider, granulated sugar, and brown sugar.
No preservatives or additives.
You can purchase an individual jar or a case of 12 jars.
Buy Now to Help End Homelessness.


Half-truths, myths, misconceptions, and merely downright false data exist in nearly all professional domains. That is the nature of the vast and fast-paced movement of information in the world we live in today. The food sector is also no exception, particularly when you look at new techniques and methods being introduced and used by mainstream consumers. The following is a collection of the top ten myths surrounding sous vide cooking and accessories.
Over the last couple of years, the sous vide technique that was already used in many fine-dining establishments has started to gain a foothold across home kitchens all over the world. However, despite the increasing popularity of this cooking technique, it is still plagued by numerous misconceptions. Whether it is uncertainties regarding the effectiveness of sous vide cooking or claims that the accessories used for this form of cooking are expensive, it is clear that many misconceptions are surrounding this cooking technique.
The reasons for the misconceptions are understandable, as it initially seems like a strange cooking method for most cooks who are familiar with using the classic types of cooking. Nevertheless, with a bit of education along with several trials and taste tests, most of the critics typically get on board the sous vide bandwagon.
What Is Sous Vide Cooking?
The sous vide method first gained mainstream acceptance in the early 1970s, but it has been around since the 18th century. The primary concept in this cooking approach is to cook the food in tightly controlled temperatures, ideally the temperature at which the food is going to be served. Here is how it works:
- You take the food ingredients and place it inside a plastic, vacuum-sealed wrap.
- Next, you place the bag inside a water bath
- Finally, you set the cooking time and temperature and leave the rest to the sous vide machine.
- Once the food is ready, the device will switch off automatically, and you will be left with a perfectly-cooked dish.
- You can sear the food once it’s ready to get that nice-looking crust.
The non-traditional and unique nature of this cooking method is what is causing so many people to have question marks about it. Read on to see that most sous vide claims are mainly based on myths rather than hard facts.
1. Sous Vide Is Not Real Cooking
For some people, the process of cooking must involve the strain and effort to monitor the food regularly, while making periodic adjustments. Nevertheless, most chefs are keener on getting to a perfect finished meal smoothly, quickly and efficiently, without sacrificing texture or taste. When you cook with top class sous vide equipment, you can achieve remarkable efficiency with unrivalled consistency.
Once you have placed the food inside the plastic bag and sealed it, you place it in a water bath before finally setting the precise temperature and cooking duration. For those who like staying busy as they cook, you can start working on desserts or another dish as your sous vide device will automatically switch off once the meal is ready. That leaves you free and capable of concentrating on other tasks. Alternatively, you could relax with a glass of wine or a book as you wait for your delicious food to cook.
2. Sous Vide Accessories Are Expensive
Another common myth surrounding the sous vide technique is that buying the accessories needed for the perfect cooking experience are quite expensive. The truth is that when this technique was initially introduced to mainstream users back in the 70s, the accessories were a bit costly. That meant that only the top chefs who worked in upscale restaurants and fine dining establishments could access the technology. Furthermore, only wealthy people that had heard about the fantastic taste and culinary perfection of using sous vide would invest the money needed to buy the necessary accessories. Nevertheless, for average consumers, the initial high investment didn’t seem worthwhile.
Fortunately, over the last couple of years, there has been more development in sous vide equipment that has made it more affordable for everyone to start using this cooking method across all kitchens. These technological developments have made it possible to prepare restaurant-quality sous vide dishes at home. Even further still, you can buy immersion calculators that can be merely slipped into any pot to take advantage of this cooking method. That means that it is a lot easier and convenient for beginners to try out this fantastic form of cooking for much cheaper as compared to the previously available equipment.
3. It is Unsafe To Cook In A Plastic Bag
Since sous vide involves cooking food inside plastic bags, most home cooks are cautious about trying it out as they are not sure whether it is safe to do so. There are numerous reports regarding the dangers associated with heating specific kinds of plastic. While there might be potential issues with cooking inside plastic bags, sous vide doesn’t heat the plastic to high temperatures, thus lessening the risk of any problems with heating plastics.
The concern here is that harmful chemicals from the plastic wraps will be transferred into your food while cooking. The reality is that the plastic pouch used to cook sous vide dishes is specifically designed for that job in mind. You want to ensure that you only use plastic vacuum wraps that do not have any plasticizers like BPA and phthalates. Also, it helps that BPA-containing plastics meant for food production were banned back in 2012, which means you can relax knowing that the products available today are safe to use.
Honestly, you should be much more worried about preparing your food in a clean environment than worrying about using plastic sous vide cooking bags. After all, it is reported that food poisoning causes serious health complications and even death for many people every year. And most food-borne health complications are caused by the preventable unsanitary food handling. Sous vide cooking and accessories cut the food contamination risk.
4. Sous Vide Food Is Vulnerable To Bacteria
The other notable safety concern for most cooks is that food cooked using this technique is vulnerable to bacteria because it is prepared at a low temperature. However, that is entirely false. The two key characteristics to remember about sous vide cooking are time and temperature. Thanks to this combination, your sous vide dishes will always be prepared in a hygienic way that is fit for consumption.
Even though bacteria are typically killed at high temperatures, the low and constant temperature inside vacuum-sealed bags allows for the food to be sterilized. Furthermore, you can even chill the sous vide food once it is ready if you were preparing food for the whole week. Make sure you chill it quickly at around 38°F since food starts to become susceptible to bacteria between 40°F and 140° F. Nevertheless, since sous-vide allows full pasteurization, you can be sure that all pathogenic bacteria have been eliminated and that the food is healthy to eat.
5. You Are Limited To Meats And Protein-Based Dishes
People who are not familiar with this unconventional cooking method think that it is only beneficial when preparing protein-based foods like fish, chicken, and steak. Even though you are likely to get the perfect tasting, tender meat when using this method, multiple other recipes come out perfectly with the sous vide style, including everything from vegetables to desserts. Cooking meats with this format are the most popular recipes due to the evenly-cooked fantastic results that numerous cooks have achieved.
Here are some of the various things you can cook with the sous vide procedure:
- Cheese Curds
- Mashed potatoes
- French fries
- Beef stock
- Eggnog and many others
6. Sous Vide Removes The Creativity And Sensation Out Of Cooking
Sous vide accessories appear to break conventional rules of understanding how to cook food. Some people even say that it takes the creativity and sensations out of preparing food. However, the reality is that unless you own a large-scale restaurant-style kitchen, sous vide enables you to experiment with more ingredients and spices, with minimal equipment and pots, as well as in a short amount of time. Hence, only you as the cook can restrict your creativity. So, spread those cooking wings and try out different sous vide recipes and you will see just how creative this cooking method can be if you have an open mind and are willing to try out various dish combinations.
7. Sous Vide Is Too Slow
Since sous vide cooking may take a longer time to prepare as compared to more traditional techniques, most people assume that you are only limited to using this method when you have lots of time to spare. The truth of the matter is that you can find many recipes that are easy and quick to prepare. Most importantly, with this particular cooking style, you are free to leave your dish unattended for most of the time, thus allowing you to spend your time doing other things. You can find quick sous vide recipes that will enable you to prepare flavorful mashed potatoes, fish and other foods in under one hour.
The ability to control the exact temperature of the water and the duration of cooking will also leave you with better tenderization. Some heat sensitive minerals and vitamins can get leached out when using other types of cooking like frying. The precise temperature and cooking duration offer protection from any minerals and natural juices leaking out, which preserves the rich, natural food taste. With temperature fluctuating by only 1° when using the best sous vide equipment; you can be sure that all your foods will be cooked evenly, with minimal risk of overcooking.
8. Sous Vide Can Never Over-Cook Food
As much as sous vide is associated with perfection, it is a misconception to say that it can never over-cook food. Even though it is factual to say that it cannot burn your food and, when you set the temperature accurately, the food can’t be over-done, it’s possible to overcook the food.
When any food is exposed to low temperatures for long periods, the minerals are denatured, which destroys the texture and leaves the food mushy. Chicken and seafood are especially susceptible to experiencing that degradation. Therefore, you must keep track of your sous vide results to ensure you get quality outcomes. However, with a few tries, you should find the perfect temperature and time settings that will give you excellent, consistent results every time.
9. You Must Have A Huge, Costly Vacuum Sealer
The French phrase “sous vide” translates to “under vacuum,” and you could be forgiven for thinking that you must buy a vacuum sealer to use this cooking style successfully. You don’t have to pay for a costly, space-hogging vacuum sealer if you are looking to try out this cooking style. Even the regular zip-lock plastic bags will work just fine for sous vide, and there are preferable to using vacuum-sealed for specific applications.
10. Cooking Sous Vide Does Not Produce Enough Liquids For Sauces
The one thing to understand with this specific misconception is that sous vide gives you precisely what you have prepared it to do. So, adding some water or more seasonings into the pouch before placing it in the water bath can give you a much more concentrated, well-preserved, natural juice that is ideal for creating rich sauces that are better than the typical powdered gravy mixture. Most importantly, you should note that if you cook proteins using the precise sous vide style, you will get juicer meat cuts, which eliminates the reason for even having extra sauce to accompany your dish.
As shown above, sous vide is safe, affordable, and one of the best and effortless ways of making great food. If you are interested in finding an alternative method for preparing healthy meals that is moist, tender and flavorful, all without being too involved in your kitchen, then it is time to try out sous vide.


Food in Italy varies a lot by region, and almost every city and town has its specialties, but there are some dishes you’ll find almost anywhere. Make sure to try at least one of the yummiest dishes… even though I really suggest to try them all!
1 – Pizza. How can you possibly miss this one? Traditional Italian pizza has a thin crust, and is baked in a wood-fired oven. Most classic and simple flavor is Pizza Margherita with tomato sauce, mozzarella cheese and fresh basil. But every pizza place has at least 15-20 different types of pizza you can choose from. If you are looking for “pepperoni” ask for pizza al salame, or pizza alla diavola (spicy): the Italian word peperoni (one “p”) means bell-peppers, and that is what you will get asking pizza ai peperoni! Usually Pizzerie only light up the wood fired ovens at night, so reserve your pizza outing for dinner. Especially in Rome, you can also find the Pizza al taglio, a more thick, stand-up pizza, sold in slices: you can choose different flavors and its ideal for a snack or a fast lunch on-the-go. This type of pizza is easily found around all Rome at any hour. Also try the roman Pizza Bianca (literally “white pizza”), a focaccia style pizza bread, light, fluffy, crispy and salty, that can be found in all bakeries in Rome.
2 – Gelato. No visit to Italy is complete without eating gelato. Once you try the real gelato artigianale, you can’t go back to the industrial one. Italian gelato is acknowledged by many experts in the subject to be the best ice cream in the world. And this because the ingredients are all natural and of very high quality. The fruit flavors, for example, are made with real fruit and taste like the real fruit: try them in summer, they are exceptionally refreshing. Most of fruit flavors are made without milk: if you are vegan or lactose intolerant, ask which one you can choose from. Or ask for granita: a semi-frozen dessert made of finely minced ice, sugar and fruit, or coffee, or chocolate. When you are looking for real homemade gelato, search for signs proclaiming artigianale (artisan), or produzione propria (our own production), or fatto in casa (homemade). Also try the affogato: a scoop of gelato (usually cream flavor) literally drowned in espresso… Wonderful.
3 – Pasta. Another specialty of Italian cuisine. Every region has its own recipes, and each one is really delicious. For example: pasta alla carbonara in Rome (based on eggs, Pecorino cheese, guanciale –cheek lard- and black pepper); pasta al ragù in Bologna (meat-based sauce); pasta al pesto in Genoa (crushed garlic, basil, and pine nuts blended with olive oil, and Parmigiano Reggiano cheese). You must try also pasta with seafood and pasta with funghi porcini (porcini mushrooms). A tip on Italian pasta: usually it’s cooked al dente, that means not overcooked, when the center of the pasta is still a little bit crunchy, firm to the bite. Pasta that is cooked al dente has a lower glycemic index, and is more digestible. Good restaurants never serve pasta scotta (overcooked, soft and slimy). A special mention for risotto: an Italian rice dish cooked in broth to a creamy consistency. If you can’t eat gluten, or you love rice, try one of the numerous Italian recipes, like risotto alla Milanese (with beef bone marrow, lard and cheese, flavored and colored with saffron), risotto al nero di seppia (made with cuttlefish cooked with their ink-sacs intact), risotto al Barolo (made with red wine and sausage meat and/or Borlotti beans), risotto alla pescatora (with spicy sauce and seafood), risotto ai funghi porcini (yes, I love mushrooms…).
4 – Coffee and Cappuccino. Italian caffè (espresso) is short, black and strong, topped with a caramel-colored foam called “crema“. Italians drink it several times during the day, especially for breakfast and after lunch. You can have a coffee in many different ways: lungo (a long coffee – they’ll let the water pour from the machine until the coffee becomes weak and bitter), americano (very long coffee), ristretto (short – the stream of coffee is stopped before the normal amount), macchiato (coffee “stained” with milk, usually just a bit of foam on top of the espresso). If you are looking for US “latte”, don’t ask for latte in Italy: in Italian it literally means “milk”, and you risk to get a simple glass of milk, maybe hot… Try instead caffelatte, latte macchiato or cappuccino. Cappuccino is a shot of espresso served in a large cup with steamed milk and foam. Italians usually drink it in the morning, for breakfast, not after lunch time, and absolutely not with meals. Caffelatte is an espresso with hot milk, a cappuccino without the foam, usually served in a glass; perhaps is the closest thing to US “latte”. Latte macchiato is steamed milk stained with espresso, served in a glass; no foam, more milk and less coffee than a caffelatte.
5 – Salumi e formaggi. Cold cuts and cheese: you can find infinite types of them, and again every region has its specialties. Above all salumi, try Prosciutto Crudo di Parma (raw ham, salted and seasoned), mortadella di Bologna (finely hashed pork sausage, whith small cubes of pork fat, flavored with spices) and, if you are in Northern Italy, Bresaola (air-dried, salted beef, aged two or three months). Order salumi misti, a variety of cold cuts, as an appetizer, to have a taste of several of them. Cheese’s types are perhaps even more than salumi’s. The most classic are perhaps Parmigiano Reggiano (a flavorful, spicy, salty, aged cheese, perfect sprinkled on pasta, risotto or any other dish), and Gorgonzola (soft and spicy, blued with mold). But you really have to try Mozzarella di Bufala (mozzarella cheese, made of buffalo’s milk), Burrata (an outer shell of solid mozzarella cheese, with a center of both mozzarella and cream, that gives an unusual, soft texture to the whole thing), and Robiola di Roccaverano (a fresh, creamy, sweet cheese made with cow, goat, and/or sheep’s milk, delicious with honey), if you are in Piedmont. As a general rule, every food (and wine) that is labeled D.O.C. or D.O.P. (controlled designation of origin and production) has a quality assurance and its certainly good.
6 – Wine. Italy is home to some of the oldest wine-producing regions in the world, and Italian wines are known worldwide for their broad variety. Wine is extremely popular in Italy, and almost everybody drinks it during meals: pairing wine and food, so that they bring out the best in one another, is almost a science, or an art. Every region has its bests and their cuisines reflect their indigenous wines, and vice-versa. Most of the D.O.C.G. (Controlled and Guaranteed Designation of Origin) wines are concentrated in Piedmont and Tuscany. If you like wine, but are not a real “estimator”, you can simply order vino della casa (house wine) at a restaurant: you have only to choose between red and white wine, and the dimension of the carafe. It would be as good as a bottled one (and less expansive!). If you want to try a bottled wine, maybe as a gift, then you can head on Barolo (produced in Piedmont from Nebbiolo grape, described as having the aromas of tar and roses, is noted for the ability to age and usually take on a rust red tinge as mature); Brunello di Montalcino (red wine produced in Tuscany, made 100% from Sangiovese, has a fleshy texture with common aromas and flavors of blackberry, black cherry, black raspberry, chocolate, leather and violets) Chianti (produced in the Chianti region, in central Tuscany, Chianti Classico has floral, cherry and light nutty notes), or Passito di Pantelleria (a sweet moscato, ideal with dessert and cheese).
Photo source: wikipedia.


What distinguishes our handcrafted tea from the rest?
It is in the intricate balance of nature and craftsmanship.
The Grand Tea Masters spend years perfecting world-class tea production.
At Jade Tea, we celebrate authentic and artisanal way of tea making.
All our seasonal teas are handpicked and tailor-made to suit modern taste buds, setting a new benchmark for this quintessentially British beverage.
The journey to a perfect cup of tea starts long before we take our first sip
Temperature, humidity, and wind all affect when leaves should be picked – or ‘plucked’ – from the tea bush to ensure optimum taste and aroma.
Jade tea is a family-run business with unparalleled expertise in tea production and trade, honed over more than three decades.
With direct access to the finest tea estates around the world, we brokered partnerships with expert Grand Tea Masters who oversee the production.
Our commitment to quality doesn’t stop there, however; we have also developed our own patented production techniques to capture tea’s best aroma and taste.
Since 1980, Xinmin has been at the forefront of tea industry, first at Fujian Tea Import & Export Co., eventually becoming independent in 2002.
He has toured small and large tea estates in over 120 counties around China, and advises top producers on consumer taste and suggestions for quality improvements.
He is inventor of several proprietary tea process patents (CN101189994B, CN101961056B, P6281150), and Certified National Senior Tea Evaluator (China).
Mungyuen is the second generation of his family drawn to the mysterious power of tea.
Growing up in China and Japan, he had exposure to a variety of artisanal teas made in the region from a young age.
After a career at global management consultancy, he swapped corporate title to focus on his passion for craft tea. He seeks mentorship from his father and a select Grand Tea Masters on tea production and evaluation.
Pairing fine wines with cuisines from around the world has been Hin Chun’s passion for many years. While he was undertaking qualifications in WSET, he was exposed to an array of new flavours, experienced the importance of terroir and how they can be harmonised by a skilful artisan.
More recently, he has taken up his next challenge on balancing the delicacies of fine teas to compliment our most favourite dishes. By exploring the similar complexities between fine wine and teas and setting a new bench mark in complementarity food pairing.
We are dedicated to bringing an authentic farm-to-cup experience to your establishment. Please get in touch by filling in the form below.


If you’ve ever been to India, you’ll know about Chai. Its not the uber sweet drink that we’ve come to expect from many Indian restaurants across Europe, but the deliciously fragrant tea, brewed from loose black tea leaves, fresh herbs, spices, and milk. Yes, Milk is a very essential part of the Chai, and the fact that the Tea leaves are brewed with milk, is what differentiates Chai from Tea.
Chai is an Indian staple that you’ll find not only bubbling away on the stove in every home, but also sold on every second street corner, by the ubiquitous ‘Chai wallahs’. ‘Chai pe Charcha’ (literally translates as Discussion over Tea) is the Indian equivalent of ‘Wine and Chat.’ Infact, the concept of a Library Bar originates from places in Eastern India called as ‘Addas’ (hangouts) where Politicians, Journalists, Businessmen, and Dignitaries used to gather for a cup of chai and discuss state affairs. ‘An invitation for Chai’ is a term colloquially used in an Arranged Marriage set up, to initiate a first formal introduction between the Girl’s and the Boy’s families. A glass of Chai and some Pakoras is a go-to mood enhancer on a rainy day.
Any dedicated Chai imbiber would agree that a glass of Chai served at one of the street corner stalls is more aromatic than the one brewed at home. And the reason for this is Aeration. You may have seen in some videos where chai is been tossed from one jug to another, in a long stream. This is nothing but aerating the tea. The phenomenon is pretty much the same as that of decanting wine, where the oxygen in the air accentuates the subtle notes of the beverage, to bring all the flavours in harmony.
We at Barsolution obviously knows our chai better than most Poles, which is why it’s so important to us that Chai tastes like the real deal. Luckily, we have discovered a few blends of Indian tea leaves, herbs and spices available in Poland, ready for us to brew an aromatic cup of deliciousness. Are you ready to try it?


Usually companies use blatant lies such as 'spooky' and 'scary' to describe their Halloween treats, with this one though I am unsure if it is a fallacy for I know not what 'ghoulishly' would actually be like. After eating some of these cookies I came to the conclusion that that word means sweet to a fault. The main part of the cookie has green food colouring used, while the gooey inside at the middle is purple. Both colours you could associate with the side of horror I guess (also the Joker). The cookie itself is very, very sweet, I don't have a sweet tooth so I found this to be quite overpowering with a very artificial taste to it. As a whole these cookies are very soft and thin, the raised middle has some purple stuff in it that actually wasn't that gooey.
I guess if you like disgustingly sweet cookies then these will be for you, for me I did not enjoy eating them, I could feel the non natural ingredients infesting my body. They look nice, though as you can see from my photo the circular shape was not intact, looks like a monster had already eaten off a part of one of them. Tune in this time next year for more horrific Halloween treats *sigh*.


The Hospitality Department presents its restaurant suggestions
Discover our restaurants on the show and our restaurant owners partners in Lyon!
+33 (0)4 78 176 217
ON THE SHOW
Pibolo, the catering offer of EUREXPO
Pibolo, a subsidiary of the famous Lyon caterer Pignol, offers you meal delivery services and expertise in the organization of welcome coffee and cocktails on your stand.
Exhibitors order your meal trays and cocktails on your stand. You can plan meals for your teams in advance and be delivered directly to your stand
Contact the catering service of EUREXPO:
+33 (0)4 72 22 30 33
In partnership with


Located on the lobby level of Saint Paul RiverCentre, Headwaters Café offers visitors a fresh-from-scratch alternative to standard convention center hospitality.
Our extensive menu of soups, salads, sandwiches, desserts and daily features, along with your favorite coffee, tea or latte, is sure to offer something for everyone.
Location: Kellogg Lobby – Saint Paul RiverCentre
Hours vary based on event schedule.
To go orders are encouraged. Call (651) 726-8402 to place your order.
Now accepting Apple Pay, Google Pay and Samsung Pay.
The Bar at Headwaters Café
The Bar at Headwaters Café is located in Kellogg Lobby next to Headwaters Café. Cold beer, wine, sodas and a variety of cocktails are available.
The Bar at Headwaters Café is open in support of evening events. Dates and times vary.
Morrissey Hospitality Concessions
Concession stands offer a fresh approach to the typical concession experience. Located in Exhibition Halls A and B and Roy Wilkins Auditorium, concession stands are open during public events.


In the ever-evolving world, the fusion of Technology and Food has emerged as a significant trend, revolutionizing the way we perceive dining. This intersection has not only transformed the food industry but also reshaped our dining experiences, making them more convenient, enjoyable, and personalized.
The advent of technology in the food sector has been a game-changer, introducing us to a new era where dining transcends the traditional boundaries. From online food ordering platforms to smart kitchens, technology has seamlessly integrated into our food habits, making it an indispensable part of our lives.
This article aims to delve into the fascinating world of Technology and Food, exploring its impact on the future of dining. As we navigate through this journey, we will uncover how technology has been a catalyst in the food industry’s evolution and how it continues to redefine our dining experiences.
Now, we will discuss the current technological trends in the food industry, their influence on our dining habits, and what the future holds for us. So, let’s embark on this exciting journey to understand the future of dining in the realm of technology.
The Evolution of Technology in the Food Industry
The food industry has always been a fertile ground for technological innovation. From the advent of canning in the 19th century to the rise of fast food in the 20th, technology has continually shaped the way we produce, distribute, and consume food.
In the early days, the focus was on improving preservation and enhancing production. Technologies like refrigeration and mechanized farming dramatically increased the shelf life of food and the efficiency of its production.
As we moved into the digital age, the focus shifted towards optimization and personalization. The advent of the internet brought about a new wave of innovations, including online food delivery platforms and digital payment systems. These technologies have made it easier for consumers to access a wide variety of food options and have them delivered right to their doorstep.
Today, the food industry is on the brink of another major transformation, driven by a host of emerging technologies. These include artificial intelligence (AI), the Internet of Things (IoT), blockchain, and more. These technologies are reshaping every facet of the food industry, from farming practices to the dining experience.
For instance, AI is revolutionizing farming with predictive analytics for crop management and quality control. Blockchain is ensuring transparency and traceability throughout the supply chain. And IoT is creating smart agriculture ecosystems where sensors and connected devices monitor and optimize conditions for crops.
As we look to the future, it’s clear that the intersection of technology and food will continue to evolve. And as it does, it holds the promise of a more efficient, transparent, and sustainable food industry.
Current Technological Trends in the Food Industry
The food industry is currently experiencing a technological revolution, with several emerging trends shaping its future. Here are some of the most significant ones:
1. Alternative Proteins: With the growing concern over environmental impacts and health, consumers are shifting towards alternative protein sources, including lab-grown food and plant-based offerings.
2. Artificial Intelligence (AI): AI is revolutionizing various facets of the food industry, from farming practices to food processing and packaging. It enables predictive analytics for crop management and quality control, enhancing precision and speed.
3. Blockchain Technology: Blockchain ensures transparency and traceability throughout the supply chain, fostering trust among consumers by providing verifiable information about the origin and journey of food products.
4. Internet of Things (IoT): IoT is creating smart agriculture ecosystems, where sensors and connected devices monitor and optimize conditions for crops, contributing to resource-efficient farming.
5. Robotics and Automation: Robotics and automation are streamlining food processing and packaging operations. Restaurants are employing robots for hospitality and cooking, enhancing operational efficiency.
6. Ecommerce and Online Ordering: The rise of ecommerce in the food industry has made it easier for consumers to access a wide variety of food options and have them delivered right to their doorstep.
7. Personalized Nutrition: With the advent of technology, personalized nutrition has become a reality. Consumers can now get customized diet plans based on their health data and preferences.
8. 3D Food Printing: 3D food printing is an exciting trend in the food industry, allowing for the creation of complex shapes and designs that were previously impossible.
These trends mark a shift towards sustainable and personalized food choices, integrating waste reduction practices, and zero-waste workflows. As the food industry continues to leverage these cutting-edge technologies, it holds the promise of a more efficient, transparent, and sustainable future.
The Impact of Technology on the Dining Experience
The advent of technology has significantly transformed the dining experience, making it more convenient, personalized, and engaging. Here are some ways technology has reshaped the dining landscape:
1. AI and Automation: Restaurants are increasingly turning to automation and artificial intelligence to enhance efficiency and customer service. From automated ordering kiosks to AI-powered recommendation systems, these technologies are not only beneficial to restaurants but are also preferred by customers.
2. Contactless Ordering: The pandemic has accelerated the shift towards contactless ordering, with online ordering platforms becoming the norm. This trend has made dining more convenient and safe, especially in the context of social distancing.
3. Personalized Dining Experience: Technology has enabled restaurants to offer personalized dining experiences. From customized menu recommendations based on past orders to personalized deals and offers, technology has made dining more customer-centric.
4. Outdoor Dining Innovations: Innovations like dining igloos and greenhouses have not only allowed restaurants to adapt to the pandemic but have also enhanced the dining experience by creating unique atmospheres.
5. Integration of Restaurant Apps: The rise of restaurant apps has extended the reach of restaurants beyond their physical establishments. These apps have become powerful tools to connect with a broader audience and offer services like table booking, online ordering, and digital payments.
These technological trends have not only enhanced the dining experience but have also helped restaurants navigate through challenging times. As we move forward, technology will continue to play a pivotal role in shaping the future of dining.
The Future of Dining: Predictions and Possibilities
The future of dining is set to be shaped by several key trends, each of which promises to transform the way we experience food.
1. Increased Automation: The future of dining will see an increased reliance on automation. From server-less restaurants to robotic kitchen appliances, the dining experience of the future will be characterized by high-tech efficiency.
2. Personalized Dining: With advancements in AI and data analytics, personalized dining experiences will become the norm. Restaurants will leverage customer data to offer customized menu recommendations and deals.
3. Sustainability: As consumers become more eco-conscious, restaurants will need to focus on sustainable practices. This could include sourcing locally grown ingredients, reducing food waste, and adopting energy-efficient operations.
4. Health-Focused Menus: With a growing emphasis on health and wellness, restaurants will offer menus that cater to various dietary needs and preferences. This could include options for vegan, gluten-free, and allergen-free diets.
5. Tech-Enabled Dining: Technology will continue to play a pivotal role in the dining experience. This could include everything from digital menus and contactless payments to AR/VR experiences and IoT-enabled kitchen appliances.
6. Delivery and Takeout: The popularity of online ordering and delivery services is here to stay. Restaurants will continue to partner with delivery platforms to reach a wider customer base.
These predictions paint a picture of a future where dining is more personalized, efficient, and sustainable. However, it’s important to note that the actual future of dining may look different, as it will be shaped by various factors including technological advancements, consumer preferences, and global events.
Conclusion: Embracing the Future of Dining
The intersection of Technology and Food has brought about a revolution in the food industry, transforming the way we produce, distribute, and consume food. As we’ve seen, technology has played a pivotal role in shaping the dining experience, making it more efficient, personalized, and sustainable.
From the evolution of technology in the food industry to the current trends and their impact on dining, it’s clear that technology will continue to be a driving force in the future of dining. As we look forward to a future characterized by increased automation, personalized dining experiences, sustainability, health-focused menus, tech-enabled dining, and the continued popularity of delivery and takeout, it’s exciting to imagine what the future holds.
However, as we embrace these changes, it’s also important to navigate the challenges that come with it, such as data privacy issues, the digital divide, and the need for sustainable practices. As we move forward, it will be crucial to strike a balance between leveraging technology and maintaining the human touch that is so intrinsic to the dining experience.
The future of dining looks promising with the advancement of technology. It holds the potential to transform the food industry, making it more efficient, transparent, and customer-centric. As we continue to explore and innovate, the future of dining is indeed an exciting space to watch.
FAQs: Technology and Food
How has technology evolved in the food industry?
The food industry has seen a significant evolution of technology, from improving preservation and enhancing production in the early days to optimization and personalization in the digital age. Today, emerging technologies like AI, IoT, and blockchain are reshaping every facet of the food industry.
What are the current technological trends in the food industry?
Current trends include alternative proteins, AI, blockchain technology, IoT, robotics and automation, ecommerce and online ordering, personalized nutrition, and 3D food printing. These trends are making food choices more sustainable and personalized, and integrating waste reduction practices.
How has technology impacted the dining experience?
Technology has transformed the dining experience, making it more convenient, personalized, and engaging. This includes AI and automation in restaurants, contactless ordering, personalized dining experiences, outdoor dining innovations, and the integration of restaurant apps.
What does the future of dining look like?
The future of dining is set to be shaped by increased automation, personalized dining experiences, sustainability, health-focused menus, tech-enabled dining, and the continued popularity of delivery and takeout. However, it’s important to navigate the challenges that come with these changes, such as data privacy issues, the digital divide, and the need for sustainable practices.
What role does sustainability play in the future of dining?
As consumers become more eco-conscious, restaurants will need to focus on sustainable practices. This could include sourcing locally grown ingredients, reducing food waste, and adopting energy-efficient operations.
How is personalized dining becoming a reality?
With advancements in AI and data analytics, personalized dining experiences are becoming the norm. Restaurants are leveraging customer data to offer customized menu recommendations and deals.
What are the challenges in embracing the future of dining?
Challenges include navigating data privacy issues, addressing the digital divide, and the need for sustainable practices. It will be crucial to strike a balance between leveraging technology and maintaining the human touch that is intrinsic to the dining experience.


Creating a non-profit from scratch takes loads of man hours and a big helping of passion. Luckily, we have an abundance of the latter which makes the former a bit less daunting.
We get super excited every time we think about introducing people to the world of culinary medicine. We hope that you, the person reading this right now, will continue on this journey with us. We want to empower you to make healthy decisions for you and your loved ones. We want to cut through the wellness myths and restrictive diets and help you make changes that last a lifetime. We want you to start thinking about food, exercise and health outside of the typical box you’ve put them into. We want you to start thinking of food as, well, medicine.
To that end we launched in 2017 with the most logical first step – cooking workshops!
So what do healthy cooking classes look like? Do we bake a bunch of kale and sit around eating superfood kale chips while sipping organic juice? No, of course not.
For superfoods are a marketing ploy and just because something is organic doesn’t make it good for you.
Somewhere within the science of the nutrition and the art of cooking we found our landing pad. What if we could teach people how to eat the foods they loved but just committed to making them from whole ingredients? What if we made meals that are affordable? What if we refused to subscribe to the notion that fat free or sugar free is automatically good for you? What if we didn’t take away your cake? What if we encouraged you to eat pizza?
Crazy, we know.
In this culture obsessed with gluten free, cave man diets we are going to be a pretty lone voice in the desert calling for moderation. We aren’t trying to sell you thirty days to a better you. We aren’t promising that this will be an easy, quick fix – here’s those skinny pre-baby jeans you’ve always wanted to get into in 6 months or less or your money back.
We are saying that what we ask might be hard in the beginning. It may take years instead of months to see all the changes you want to see. But you’ll feel so much better. Ask anyone who’s made the change if sticking with it was worth it.
These changes will call for you to start paying attention to the ingredients on food labels; it will call for you to go outside and walk for at least ten minutes instead of plopping down on the couch after a long, hard day at work. It will call for a lot of things that are harder to swallow than a pill.
For somehow convenience took the place of real food; somehow we convinced ourselves that it was easier and cheaper to sit on the couch and assume that there would be a prescription to cure us in the end.
But guess what? We will be here, rooting you on, encouraging you to make one sustainable lifestyle change at a time.
1 pie serves 8
6.5 cups flour, all purpose or bread
2 1/4 cups water
1 teaspoon instant dry yeast
2.5 teaspoons salt
3 teaspoons olive oil
4oz grilled chicken breast
1/4 cup chopped walnuts
3oz goat cheese
1 tablespoon olive oil
2 cups of spring mix
Place water in mixing bowl. In a separate bowl, mix salt and yeast into flour. Combine flour, salt and yeast mixture into water and mix until all the flour has been incorporated. After flour has been fully incorporated, add oil and knead for about 4 to 5 minutes. Divide dough into 4 equal pieces.
Preheat oven to 475 degrees. This can differ based on your oven and what you choose to bake your pizza on.
Put dough on a pizza pan or cookie sheet.
Brush dough with olive oil. Scatter grilled chicken breast, walnuts and goat cheese evenly over the pizza. Bake for 10-12 minutes or until browned. Once removed from oven add fresh greens and herbs to taste. Drizzle with balsamic vinegar if desired.
Nutrition information for 1 serving
Total carb (g): 20
Dietary fiber (g): 2
Sugar (g): 0
Total fat (g): 9
Sodium (mg): 302
Protein (g): 10


These Apple Muffins are deceivingly healthy and absolutely delicious. I had my Mom pull this one from the archives upon recalling memories of eating the whole batch growing up and forcing my parents to hide them in their room. The combination of the apples and maple syrup lead to the perfect amount of lasting moisture, and although they aren't necessarily bursting with flavor, they are a reliable breakfast / snack.
Servings: 12 muffins Preparation Time: 10-15 minutes Cook Time: 13 minutes
1 3/4 cups ----- white whole wheat flower
1 1/2 ----- teaspoons baking powder
1 teaspoon ----- ground cinnamon
1 cup ----- grated apple
1 cup ----- apple diced into small cubes
1/2 teaspoon ----- salt
1/2 teaspoon ----- baking soda
1/3 cup ----- extra-virgin olive oil
1/2 cup ----- maple syrup or honey
2 eggs (ideally at room temperature)
1/2 cup ----- plain Greek yogurt (I usually use Chobani - great source of protein, no fat, no sugar)
1/2 cup ----- applesauce
1 teaspoon ----- vanilla extract
1 tablespoon ----- raw sugar (optional, for topping)
Preheat oven to 425 degrees Fahrenheit. Be sure to lubricate your muffin tin if you aren't using a non-stick pan - I usually do this with butter or non-stick cooking spray.
In a mixing bowl, combine flour, baking powder, baking soda, and salt. Mix well, then stir in the grated and chopped apple thoroughly, as well.
In another mixing bowl, mix together the oil and the maple syrup. Continue to add eggs, yogurt, applesauce, and vanilla extract and mix thoroughly.
Combine the two mixing bowls and stir with a large spoon, just until combined - this will result in thick batter, but that's OKAY!
Pour the batter evenly within your muffin tin and sprinkle cinnamon on top (I usually add the cinnamon here and avoid the sugar. You can mix in the cinnamon during Step 2 and sprinkle sugar on top here).
Bake the muffins for 13-15 minutes (I usually keep a close eye out for when they turn golden-brown on the top. You can also put a toothpick in one of the muffins, and if it comes out clean, you are baked through and good to go)!
These muffins stay in good shape in room temperature for 2-3 days, and in the refrigerator for up to 4-5 days.


Any custom cupcake
Apple Spice (seasonal)
Best Ever Carrot Cupcake
Dark Chocolate Cherry
Egg Nog (seasonal)
Pumpkin Crunch (seasonal)
Pumpkin Spice (seasonal)
Chocolate Buttercream (w/chocolate)
Chocolate Buttercream (w/cocoa)
Buttercream (any flavor)
Velvet Cream Filling
Click to enlarge image
Minimum Order One Dozen, One Flavor Per Dozen. Custom decorated in accordance with your theme/event.
Please place your order at least 72 hours in advance for large orders exceeding 5 doz, 48 hours in advance for 3-5 doz, and 24 hours in advance for less than 3 doz. $15 rush fee for same day order (3 dozen and less).
Pricing: One Dozen Regular Size Cupcakes $33. One Dozen Mini Cupcakes $18.
Your flavor not listed? Just ask and we will do our best to accommodate you!
All decorations are edible.
Best Cupcakes San Diego | 858.309.2310


So many friends have asked me what the heck is wingin' it. Well simply put it's what I usually tell my kids when they ask "mom what's for dinner"? I'm not a big plan the meals a week in advance kind of cook. My husband works a swing shift and too many times I have planned dinner only to get "mom can I go to so and so's house or mom can the guys come over and hang out". This usually means too much food or not enough food. So I try to keep essentials in my pantry and freezer and when it's time for dinner I wing it. The majority of the time it's a great success with the family saying make this again. Then there are the disasters...thank goodness for pizza!
Saturday, July 28, 2012
Lean and Green
Author : Maria Souther
I'm a lifetime dieter. I gain weight super easy, especially from stress. Losing weight is another matter. I think the main problem is taste. It always seems that if anything tastes really good then it must be fattening. So I am constantly looking for low fat, low cal food that I can make that tastes good. There are many many delicious recipes out there that fit the bill. But many of them though just taste bad. No offense to the creators but I have tried some really awful recipes that looked good on paper but tasted horrible.
One thing that had eluded me for such a long time was salad dressing. I am not a huge fan of plain oil & vinegar. I much prefer creamier dressings like Caesar or ranch or blue cheese. So I started hunting for one that didn't taste like puke (sorry I had to say it). I found one that was palatable, barely. It was made with yogurt. It still had a funny taste to it though that really made eating salad more of a chore than something that should be enjoyed. Not to mention the cost...a rather small bottle is $3.99 or more. I decided to experiment and see what I could come up with. What I got is lean and green.
It's not fat free but the fats it has are good for you fats and should be eaten no matter what diet your on.
I started with a package of Hidden Valley Ranch. The directions tell you to use 1 cup of mayo and 1 cup of milk. You could use fat free mayo but OMG have you ever tasted it? Its horrible. Same goes for the low fat version. Mayo or Aioli should be eaten in all its full fat glory or not at all. So in order to make this dressing low fat I used a GOOD, fat free, Greek yogurt, like Fage, in place of MOST of the mayo. Or better yet make your own but that will be another post.
Avocado Cilantro Ranch Dressing
You will need:
1 pkg Hidden Valley Ranch
1 cup minus 2T 0% Greek yogurt
1 cup non-fat milk
2 T Mayo
1/4 of an avocado
1/2 tsp lime juice or to taste
1 cup more or less chopped cilantro
1/4 - 1/2 tsp Cumin or more to taste
Add all the ingredients into a blender or food processor and whip up a delicious dressing.
If you would like to make a dip then add the milk a little at a time until you get your desired consistency.
You can make this dressing completely fat free by omitting the mayo and avocado but for me they take some of the sourness out of the yogurt and give the dressing a creamier texture.
Another thing you can do is make a faux guacamole dip. Just omit the milk and mayo, add another 1/4 avocado and blend. Place in a bowl, toss in diced tomato and diced red onion.
This is the perfect dressing for Wingin It. It gives you a lot of room to play. You can add as much or as little of the lime, cilantro or cumin. Add black pepper or jalapeno for a kick. It's all about the taste.
Wing It and Enjoy!
One who understands the details, technique, or principles of an art and is competent to act as a critical judge.


Louza is a kind of Greek salami that is produced throughout the Cycladic islands, but best known in Mykonos. Louza resembles prosciutto salami, only it tastes even better! It is made from pork fillet, flavored with a variety of herbs and hung in open air for a month until it is ready to be feasted upon. As the flavor may vary from island to island, the most renowned combination of flavors is found on the island of Mykonos. Mykonians proudly explain that their local Louza tastes the best because during the making they use a local herb named “throubi” which grows on the island.
Kopanisti is surely one of the most delicious kinds of cheese produced in the entire world! Once you savor it, you will never forget its amazing taste. Kopanisti is also produced in the other Cycladic islands, such as Tinos, Naxos and Paros, but definitely, the variety made in Mykonos is world famous. The local cheese has a soft and creamy texture that resembles Roquefort cheese. It is made and shaped by hand, without the use of machinery, using cows’ milk.
Commonly, Kopanisti is served as an appetizer and can be found in all restaurants in Mykonos. It is also accompanied by ouzo, the Greek traditional drink making an exquisite combination. Try it out, you will definitely love it!
Amigdaloto is a popular sweet made from almonds. Its name comes from the Greek word, ‘amigdalo’ that means almond. This fascinating delight is always served on special occasions like weddings, christenings or birthdays, nonetheless they can be found and enjoyed all year round. It is important to note there are two varieties of Amigdalota. One is shaped as a cookie and covered with white sugar. The second is known in Mykonos as the “kalathaki” which stands for basket, which is almond cake baked in individual cupcake molds.
Mykonos Theoxenia Luxury Hotel
Mykonos Theoxenia luxury hotel is definitely the heavenly location to feast like a King on gourmet Mediterranean dishes accompanied by a bottle of wine. You can enjoy your fine and luxurious meal in the interior spaces of Mykonos Theoxenia Hotel’s restaurant, which is surrounded by glass frames, allowing you to gaze at the beautiful sunset and picturesque view. Alternatively, you may enjoy your luscious meal in the privacy of your balcony, overlooking the landscaped gardens of Mykonos Theoxenia.
The chefs of Mykonos Theoxenia Hotel recommend an assortment of exquisite plates to satisfy your appetite. The menu offers a variety of delicious appetizers, crispy and fresh salads, pasta, fish and meat dishes all famed for their glamorous appearance but also taste.
If you aim to experience Mykonos to the fullest, it is an absolute necessity to feast on the island’s traditional delicacies. The savory and sweet will leave you with an unforgettable experience. Absolutely delicious!


There’s a choco-lot to get excited about this festive season with our large selection box of 24 sublimely smooth, cocoa-rich, luxury chocolate truffles.
This selection box is a step-up from your standard box of chocs. Our busy, SALSA accredited elves have handmade each chocolate truffle with the finest cocoa beans and selected flavours and fillings that will put a seasonal smile on everyone’s face.
Find your new festive favourite! Enjoy our cookies and cream white chocolate truffle, perk up with milk chocolate cappuccino cream. Relish our Vegan Dark Chocolate Fondant.
Get dreamy with our creamy vanilla, feel christmassy with our milk orange cream or keep it elegantly simple with our chocolate baton bar.
These mouth-watering chocolates are beautifully presented in our planet-friendly, fully recyclable box which can be fully personalised with your artwork, branding and merry messages. Contact us to find out more.
Each selection box contains an assortment of truffles and 1 x 12 baton bar.
- Lead time
- 2 weeks
- Unit weight
- Filling quantity
- Product dimensions
- 410 x 145 x 32 mm
- Print area
- 375 x 140 mm


Newington Causeway-based Italian farmer's market Mercato Metropolitano launched its first sustainable food celebration on 7 September, ahead of the main weekend-long event on 15-17 September, as part of the Urban Food Fortnight.
The Sustainable Food Weekend explores Mercato Metropolitano’s mission of changing people’s attitudes to food safety, the environment, sustainability, and socialising in London.
The weekend featured free seminars, cookery classes, workshops, film showings and talks by leading food chefs and experts, including Mercato’s founder Andrea Rasca, and sustainability fellow Dr Paolo Taticchi of Imperial College Business School.
Rasca said: “The Sustainable Food Weekend is a celebration of a new movement of artisans, farmers, innovators and consumers who believe that an amazing, sustainable, healthy and fair future is possible.”
Southwark Council has given the go-ahead for the compulsory purchase of Elephant and Castle shopping centre which is due to be redeveloped…


Like many, I have tried several different types of diets over the years. When I recently went back to school to get my degree in health coaching, with a bachelor’s in Health Solutions, I really wanted to know the “truth” when it came to healthy eating. What was the best way to eat for health? I learned that it is a highly debatable topic even amongst scientists. There are however some good rules of thumb I came away with from my nutrition classes to help me navigate eating every day based on the highest evidence-based research we have today.1
So what does this look like for me on a daily basis?
In the morning I eat anything from oatmeal with walnuts, cinnamon, and honey, to a veggie and egg scramble for breakfast. I love Ezekiel cinnamon raisin bread toasted with peanut butter and sliced bananas or a banana shake with some protein powder, milk and lots of cinnamon. On the weekends we eat whole wheat or almond meal pancakes or turkey sausage with potatoes. I like tofu scrambles, blueberry almond flour scones and have experimented with banana egg pancakes. No matter the meal or snack, I try to think about how I can incorporate at least one vegetable.
Lunch will either be leftovers from dinner or a big salad. I always try to have leafy greens such as spinach and kale on hand as the base and add eggs, nuts, seeds, chicken or fish for protein, and lots of variety in veggies. I have learned to make simple vinaigrettes that only take a minute to make. My favorite is white wine vinegar, olive oil, and dijon mustard. I whip it up with a fork and pour it on top.
Dinner is usually a protein and some kind of vegetable or mix of vegetables. We do everything from stir-fries to soups, to baked or roasted meats, tofu or beans. Fish tacos, salads, tacos and burrito bowls, and homemade pizza. We sometimes have whole grains such as corn tortillas, brown rice or quinoa as part of our meal.
Snacks may include veggies and hummus, apples with peanut butter, unsalted nuts with raisins, or greek yogurt. I occasionally eat a handful of corn tortillas and salsa or some dark chocolate.
Desserts I love to make homemade banana “nice” cream (whipped up very ripe bananas), frozen or fresh fruit, and air popcorn with a little light olive oil and salt. Once maybe every few months I go to the ice cream parlor and have a scoop of my favorite ice cream. My family loves when I make oatmeal dark chocolate chip peanut butter balls with flax meal and honey.
Beverages normally consist of coffee and water. I add lemon to my water and occasionally I’ll buy mint and cucumber to put into it. When I do go out to a restaurant, I order an unsweetened ice tea with extra lemon or water.
We generally don’t eat out at restaurants. It does take a bit more planning and meal prep on a daily or weekly basis, but I think it’s worth the time. I am able to get away from added sugars, white flour, and highly refined foods. This doesn’t mean I don’t eat packaged foods, but for the most part, my focus is eating lots of fruits and vegetables each day and I feel like if I make it at home, I have a better idea of what is going into my food.
Although I have shared with you what I eat on any given day, I encourage you to find what works best for you in your life. As a health coach, I can help you brainstorm ways to discover what healthy eating means for you, but ultimately you are an expert in your own life and may have medical conditions that need further consideration. It may take time to find the right balance for you. If you want a specific plan for your dietary needs, the best resource may be going to be a dietitian.
Join me for health and weight loss coaching at www.bluebirdweightloss.com. Sign up now for your free initial consultation.
1. Can We Say What Diet Is Best for Health? D.L. Katz and S. Meller
Annual Review of Public Health 2014 35:1, 83-103


Hello! My Name is Tasty reveals the secrets to the recipes that make Portland’s Tasty n Sons and Tasty n Alder brunch powerhouses. Chef John Gorham and co-author Liz Crain are holding nothing back, allowing home cooks to make a little of the magic behind Tasty’s global diner fare. 4 stars
I’ve been a fan of Tasty n Sons brunch for years. It’s still one of the top places I recommend to friends rolling through Portland, Oregon. The Tasty restaurants are “globe-trotting, all-cylinders-firing, big flavored, diverse brunch and dinner spots.” The menus mix biscuits and jam, lemon ricotta pancakes, Bim Bop Bacon and Eggs, and Shakshuka in one menu. Now, Chef John Gorham and co-author Liz Crain reveal the secrets to those recipes and more in Hello! My Name is Tasty, out today from Sasquatch Books.
In putting together a menu, Gorham wants at least one thing “to hit your core, to connect with you. Oftentimes that means comfort–something warm and homey.” Look through the book and you see that everywhere, not just in the obvious fried egg and cheddar biscuit with fried chicken, or the soft-baked bread pudding. It’s in the funky kimchi, the spicy maple syrup on the Monte Cristo, the Cincinnati Chili. For me, it’s any one of the dishes served over a bowl of rice.
So it might be little surprising that I opted to make the lemon ricotta pancakes (see recipe below). For me, it was the perfect example of a brunch dish that could be as simple or as complex as you wanted to make it. Hello! My Name is Tasty gives you the ricotta and jam recipes, if you want to go there. At the same time, the headnote makes a point of saying, hey, if you want to use store bought, go ahead. There’s no judgment. I didn’t make the ricotta, though I did use homemade black cap raspberry syrup. Do I need to say this? They pancakes are delicious.
Gorham and Crain aren’t holding anything back. How you use the book is up to you, but if you’re up for making 9 pounds of bacon or 4 pounds of pastrami, the instructions are there. And if you’re going to put in the effort, who wants to make just a couple of pounds? That’s right, no one. At the same time, this isn’t ONLY a book of food projects.
Hello! My Name is Tasty strikes a good balance between put it my mouth ASAP and projects that require planning. Many of the recipes in the book take a little extra time for marinating or brining, hard boiling and cooling eggs, or making pickles and condiments. It’s all in service of a dish or snack board that’ll satisfy later. The point is to make something that lives up to the Tasty n Sons and Tasty n Alder mission.
I’ll admit, I took on some of the easier recipes for this review. In addition to the pancakes, I went for the radicchio salad. With everyone so gaga over avocados, the Radicchio with Lardons, Manchego and Six Minute Eggs was the perfect showcase for old school green goddess dressing. I did make a smaller amount despite the warning about it potentially not emulsifying, and it was fine. My husband hates avocados and I was gonna be the only one eating it, so I took the risk.
The final dish I took for a test run was the Fried Green Tomato BLT. We’re in prime BLT season and I could think of no better way to take advantage than to pick up a few green ones and make this open face sandwich. Very straightforward and very delicious.
A Hello! My Name is Tasty launch party is being held in Portland at Plaza del Toro tonight from 6-9 p.m, and is open to the public.
We have one copy of Hello! My Name is Tasty to giveaway. Enter for a chance to win below.
a Rafflecopter giveaway
No Purchase Necessary. For Official Rules visit: http://www.dailywaffle.com/giveaway-rules.
Lemon Ricotta Pancakes with Blackberry JamPrint Recipe
- 1 1⁄4 cup all-purpose flour
- 1⁄2 cup almond flour
- 1⁄4 cup plus 8 teaspoons sugar, divided
- 1 tablespoon baking powder
- 3⁄4 teaspoon kosher salt
- 1 cup Ricotta (recipe follows) or store-bought 11⁄2 cups whole milk
- 2 egg yolks
- Zest from 1 ½ lemons
- 4 egg whites
- 2 to 3 tablespoons unsalted butter, at room temperature
- 2 ¼ cups warm Blackberry Jam (recipe follows), for serving
- Maple syrup, for serving
- MAKES 1 CUP
- Cheesecloth, for straining
- 1 quart whey (if you don’t have whey you can substitute skim milk)
- 3⁄4 cup whole milk
- 4 teaspoons apple cider vinegar
- 1 tablespoon heavy cream
- Kosher salt and freshly ground black pepper
- BLACKBERRY JAM
- MAKES ABOUT 1 QUART
- 1 tablespoon unsalted butter
- 1 Madagascar vanilla bean, split lengthwise and seeds scraped
- 2 ½ pounds fresh blackberries
- 1 ½ cups sugar
- About ½ teaspoon kosher salt
- Juice of about 1 lemon
Sift the flours, 1⁄4 cup of the sugar, baking powder, and kosher salt one at a time into a large bowl, making sure there are no lumps. Give it a quick whisk to make sure everything is evenly distributed and set aside.
In a medium bowl, fold the ricotta and 4 teaspoons of the sugar together, making sure not to break up the ricotta too much. You want to have some bigger chunks in the pancakes eventually. Set aside.
In a large bowl, whisk the milk, egg yolks, and lemon zest until fully incorporated and set aside.
In the bowl of a stand mixer fitted with the whisk attachment, whisk the egg whites with the remaining 4 teaspoons sugar on medium-low speed until they form medium-stiff peaks. Keep an eye on this because you can overmix it.
Gently fold the dry ingredients into the milk mixture until combined. Add the ricotta mixture and fold gently (you want some nice big chunks). Finally, fold in the egg whites until just incorporated.
NOTE: Do not overmix this batter and activate the gluten. The key to a good pancake is not letting the gluten get tight— you want the pancakes fluffy.
Preheat a griddle to 350 degrees F, or place a large, well-seasoned cast-iron skillet over medium-high heat. Melt 1 tablespoon of butter until slightly browned, adding more as needed between batches.
Measure 1⁄4 cup of the batter per pancake and pour onto the griddle to make sand dollar–sized pancakes. As the pancakes begin to bubble and set on the bottom, flip them. If you’re not sure whether they’re ready to flip, get under them slightly with your spatula and take a little peek: you want them to fluff up and have a nice golden-brown color. Never push down on the pancakes.
Top each pancake with 2 tablespoons warmed blackberry jam and serve with maple syrup at the table.
Line a fine-mesh sieve with the four to six overlapping layers of cheesecloth and place it over a large pot that will catch the eventual ricotta whey as it strains.
In a heavy-bottomed medium saucepan over medium heat, warm up the whey and milk until the mixture is 198 degrees F and then remove it from the heat.
Add the apple cider vinegar to the milk and slowly stir it to incorporate and then let the curds form, unattended and at room temperature for about 5 minutes.
Strain the curds through the cheesecloth-lined sieve over the large pot for 2 to 3 hours at room temperature.
Open up the cheesecloth and transfer the curds into a medium bowl. Reserve the whey, and use it for our sugo (see page 35, along with the storage note below) if you want. Add the cream and stir lightly making sure not to break up the ricotta too much. Season with salt and pepper to taste and serve, or refrigerate in an airtight container for up to 1 week.
1. In a medium nonreactive pot over medium heat, melt the butter and add the vanilla bean pod and seed. The vanilla will lend a little color to the butter, but you don’t want the butter to actually brown from the heat. Cook for about 2 minutes, or until the vanilla bean blooms (you’ll smell it).
2. Add the berries and sugar to the pot and stir. Once they begin to bubble, reduce the heat to medium low. Take your time and simmer gently for 45 to 90 minutes, depending on the water content of the berries. Blackberries contain more water than raspberries, strawberries have more than both, and frozen berries have generally double the water content of their fresh counterpart. You never want the jam to get above a simmer because a boil will start caramelizing the sugars, which changes the flavor.
3. To test for doneness, smear 11⁄2 teaspoons of the jam across a room-temperature plate. Tilt the plate: if the jam runs down the plate, continue to simmer and thicken; if it sticks in place, the jam is done and should be removed from the heat. (Once it cools, the jam will thicken even more.)
4. Taste the jam. Discard the vanilla bean pod or use it in our Tasty Vanilla Extract (page 98). Stir in additional sugar, salt, and lemon juice incrementally to taste. The more sugar you add to this jam, the more sharp the flavor will be. Adding the smallest amount of salt to it will counteract that sharpness and bring back the rounder, warmer, more berry-forward flavor. The lemon juice gives it a brightness that tends to enhance everything. Some berries have a good amount of natural acidity, such as the raspberry; if making this recipe with raspberries, the lemon juice will most likely be unnecessary.
5. Use the jam liberally for a couple days, warming it to serve, and freeze the remaining jam in airtight containers or ziplock bags. Always keep in mind that frozen foods expand slightly, so leave a little headspace to allow for that.
*(c)2017 by John Gorham and Liz Crain. All rights reserved. Excerpted from Hello! My Name is Tasty by permission of Sasquatch Books.


We will travel by bike (bring your own!) at a comfortable pace and visit several small farms and gardens throughout bushwick. The tour will be led by experienced urban farmers and local chefs who can answer any questions you have about urban agriculture scene, the produce growing, or any other questions that pop up. And there will be plenty of sampling along the way! We will end the tour with an optional garden dinner party with farm-to-table menu provided by local chefs and homemade craft-beer tasting led by an exclusive beer maker. This is the perfect way to celebrate the last day of Bushwick Open Studios in the sunshine with friends and unwind!
Please note: The tour is absolutely free, along with the tastings from each garden, but we ask for a humble donation of $20 each if you decide to participate in the dinner party and beer tasting to supplement the cost of the food and drinks. There will also be plants and produce for sale along the tour route so you can take something yummy, organic, and sustainable home with you.


A friend of mine showed me this recipe. I cant even tell you how amazing this ‘bread’ (I find it hard to call something sweet ‘bread’, I have no idea why) is. It tastes like a cinnamon bun, kinda and also like cinnamon monkey bread, sorta; but it’s crispier than both and not as sugary as a cinnamon bun. You can get the recipe from Joy, the baker.
The recipe has about a thousand steps, but it’s not very difficult, and it’s well worth the effort! I changed a few things around for this recipe, one was for the filling, I used brown sugar instead of white – just cause I like the taste of brown better – and instead of whole milk I used heavy cream because that’s what I had in the fridge.
So here is a (almost) step-by-step picture process of the bread:
The egg takes a while to incorporate into the dough; it goes from huge lumps, to the consistency of mushy oatmeal (this is when you add the rest of the flour), to a really sticky dough.
Next, you put the dough in a greased bowl and let it rise for an hour.
Here’s a before &after.
You can now deflate the dough and spread it into a 12×20 inch square-ish oval and then spread the brown butter and the sugar-nutmeg-cinnamon filling on top of the dough.
Next, you spread the brown butter on the dough followed by the sugar mixture:
Now you’re ready to cut the dough in six strips length-wise, then stack the strips on top of each other, and finally cut the stack another six times, width-wise this time:
Now you stack all the little piles into a bread pan, let it rise for another 30 mins, and bake!
2 3/4 cups plus 2 tablespoons all-purpose flour
1/4 cup granulated sugar
2 1/4 teaspoons (1 envelope) active dry yeast
1/2 teaspoon salt
1/4 cup unsalted butter
1/3 cup whole milk
1/4 cup water
2 large eggs, at room temperature
1 teaspoon vanilla extract
1 cup granulated sugar
2 teaspoons ground cinnamon
1/2 teaspoon fresh ground nutmeg
1/4 cup unsalted butter, melted until browned
In a large mixing bowl whisk together 2 cups flour, sugar, yeast, and salt. Set aside.
Whisk together eggs and set aside.
In a small saucepan, melt together milk and butter until butter has just melted. Remove from the heat and add water and vanilla extract. Let mixture stand for a minute or two, or until the mixture registers 115 to 125 degrees F.
Pour the milk mixture into the dry ingredients and mix with a spatula. Add the eggs and stir the mixture until the eggs are incorporated into the batter. The eggs will feel soupy and it’ll seem like the dough and the eggs are never going to come together. Keep stirring. Add the remaining 3/4 cup of flour and stir with the spatula for about 2 minutes. The mixture will be sticky. That’s just right.
Place the dough in a large, greased bowl. Cover with plastic wrap and a clean kitchen towel. Place in a warm space and allow to rest until doubled in size, about 1 hour. *The dough can be risen until doubled in size, then refrigerated overnight for use in the morning. If you’re using this method, just let the dough rest on the counter for 30 minutes before following the roll-out directions below.
While the dough rises, whisk together the sugar, cinnamon and nutmeg for the filling. Set aside. Melt 2 ounces of butter until browned. Set aside. Grease and flour a 9x5x3-inch loaf pan. Set that aside too.
Deflate the risen dough and knead about 2 tablespoons of flour into the dough. Cover with a clean kitchen towel and let rest for 5 minutes. On a lightly floured work surface, use a rolling pin to roll the dough out. The dough should be 12-inches tall and about 20-inches long. If you can’t get the dough to 20-inches long… that’s okay. Just roll it as large as the dough will go. Use a pastry brush to spread melted butter across all of the dough. Sprinkle with all of the sugar and cinnamon mixture. It might seem like a lot of sugar, trust me, its just right!
Slice the dough vertically, into six equal-sized strips. Stack the strips on top of one another and slice the stack into six equal slices once again. You’ll have six stacks of six squares. Layer the dough squares in the loaf pan like a flip-book. Place a kitchen towel over the loaf pan and allow in a warm place for 30 to 45 minutes or until almost doubled in size.
Place a rack in the center of the oven and preheat to 350 degrees F. Place loaf in the oven and bake for 30 to 35 minutes, until the top is very golden brown. The top may be lightly browned, but the center may still be raw. A nice, dark, golden brown will ensure that the center is cooked as well.
Remove from the oven and allow to rest for 20 to 30 minutes. Run a butter knife around the edges of the pan to loosen the bread and invert onto a clean board. Place a cake stand or cake plate on top of the upside down loaf, and carefully invert so it’s right side up.


Taste Venda Dish
- White pumpkin leaves and its stems.
- Crushed Peanuts.
- White baby pumpkin (khabelo).
- 1/2 cup of water.
- 5ml Salt.
- Wash the leaves, stem and white baby pumpkins.
- Peel off bristles from the pumpkin stems.
- Shred the leaves and white baby pumpkins into pieces.
- Boil half-cup of water in a 225 mm casserole.
- Add the shredded leaves and stems and khabelo in the boiling water.
- Add a tomato when the casserole simmers.
- Keep stirring.
- When everything in the casserole is soft, sprinkle about 30 gram of the crushed peanuts and a pinch of salt to enhance the taste.
- Keep stirring until the relish is ready to be served.
Bovhola takes about 30 minutes to prepare.


Nature's delicious secret to good health, Nutriwish honey is 100 percent pure and natural. Easily digestible and rich in nutrition, honey is an ideal food for growing children and adults, with great curative properties. Our exquisite wild honey has a tangy, aromatic and full-bodied taste. It is the strong character of this sumptuous natural product with its dark colour and viscosity that makes our wild honey so popular.
Direction To Use
Spread honey over a slice of bread or use it in your favourite dishes as an organic sweetener