Christmas Opening Hours
School holidays 10am to 5pm
Xmas Eve 10am to 2pm
Xmas Day & Boxing Day closed
New Years Eve & New Years Day 10am to 2pm
Play! is Oldham’s largest indoor play centre for children aged up to 11 years and under 4 foot 10 inches with a massive three storey play frame for juniors and a separate play area for toddlers and babies.
Our café serves freshly ground coffees, snacks and meals, from BBQ chicken bites, paninis and salads to children’s Happy Bags, sandwiches and hot meals. Our kitchen has been awarded a Five Star Food Hygiene Award by Oldham Council every year for ten years, and there is always a healthy option available. We also have a Healthy Heart Award from Oldham Council for the healthy alternatives we offer on our menu.


Home cooking at its best
James Maddox runs the café and has built a strong reputation for the quality of his home cooked cakes, cream teas, quiches and salad and toasted sandwiches plus, of course, teas, coffees and soft drinks (see full menu below).
Ample seating is available, inside and outside and the café is open to customers, whether you choose to go round the garden or not.
Booking is not required although large groups are encouraged to let James know in advance as well as anyone with any special dietary requirements.
The café has its own telephone number: 01544 388444.
After a lull during the pandemic, we are keen to stock the nursery with a good selection of plants, many grown in our garden.
We have developed the area - it looks very different to the image on the right - and we will update a new photo shortly.
So, come in and take a look around - and perhaps take home one of the many plants we have to offer.


Recognizing the ongoing threat of food insecurity, the Los Angeles County Food Equity Roundtable issued an aggressive action plan to transform the region’s disconnected food system.
Annenberg Foundation Executive Director and Roundtable Co-Chair Cinny Kennard hosted a media preview and roundtable discussion to debut the plan and highlight the importance of taking action, especially as the city and country face economic headwinds.
The roundtable researched the current state of food access in LA County over the last year and developed a comprehensive plan with a particular focus on under-resourced. This is the first time that a report of this type has been done in the region in nearly ten years.
The plan proposes concrete steps to end food and nutrition insecurity in LA County, by:
Improving the affordability of healthy foods
Increasing the equitable access to healthy foods
Building market demand and consumption of healthy food
Supporting sustainability and resilience in food systems and supply chains
Due to systemic biases and injustices, Latino and Black households in LA County report higher rates than White households. The plan outlines how to better support vulnerable communities through food assistance programs, expanding the food safety net, partnerships with grocery stores, steps to make the food system more inclusive, and more.


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History & Heritage
Come and enjoy our delicious spring menu pack full of tasty, freshly prepared dishes - here's a sample!
Sunday Sample Menu Autumn 2023
Call us on 01293 782146 to reserve your table
Fabulous Fish & Chips
Famous Farmhouse Nachos
Mediterranean Fritto Misto
Garlic & Chilli King Prawns in the garden!
Let your hair down!
Boys will be boys!
Enjoy yourself, it's later than you think!
Crispy Brie Wedges with Cranberry Sauce
Leek & Potato Soup
Pan Fried Mushrooms on Sourdough Toast
We cater for all your special occasions!
We even serve delicious Cafetieres of coffee!
Buttermilk Fried Chicken Wings


So now we've established I really (really) like butter, I have to admit I don't always use it, sometimes oil works out better. It depends on the recipe. Oil can result in a moister cake, it makes better salad dressing and works best in marinades.
Anyhoo, I noticed on the back of the new Betty Crocker cake mixes that there is an option to make them with oil and water, instead of the butter and milk. I thought it was interesting so I did a comparison using Betty Crocker Vanilla Butter Cake Mix.
I followed the easy directions on the packet exactly the same for both cakes - just replacing the butter with canola oil and the milk with water, popped the mix into 2 identical pans, greased and lined the same way and baked in the same oven.
So what happened?
Yup, definite difference right from go. The batter with butter and milk was light, thick and creamy. Instead of pouring into the pan, I dolloped it out with a spatula.
The water and oil was a more fluid mixture that poured straight into the prepared pan. It was thinner and seemed a bit bubbly, so I gave the pan a few taps on the bench to try and loosen any air bubbles. The top was completely level.
Then I popped both pans into the oven using the fan forced option at the temperature recommended on the box and baked until a skewer inserted came out dry.
Bit of a surprise during baking. Although the top of the butter and milk cake was not level before baking the cake rose evenly. In fact I think if I had of lined the sides it would have been even more even. I decorate a lot of my cakes and a cake with an even top is a huge plus for me, I would barely need to trim the top of this one at all. The finished cake was a pretty uniform golden colour and sprang back nicely when touched with a dry feel. Once cut the texture inside the cake was pretty even without large air bubbles.
The water and oil cake cooked in exactly the same pan and same temperature peaked in the center when baking, it would be fine for serving the the kids looking like that but I would need to trim a heap off the middle to get an even finish if I wanted to decorate it. It required a little more cooking and was a darker colour when baked all the way through (tested with a skewer). The top of the cake felt a little sticky to touch. Once cut the cakes texture looked ok but there were a few air bubbles.
* Note I used a 22cm round spring form tin instead of the recommended loaf tin as I did not have 2 loaf tins exactly the same size.
I cut up samples of the cake unfrosted and we commenced a blind taste test.
Ok most of my testers were not completely reliable. My 9 year old, 7 year old and 5 year old asked how they were different, said they both tasted good and asked for more. I guess that is an answer in itself.
As for me, I could not tell a huge difference on the initial tasting, but there was a mild aftertaste of oil for the cake baked with canola oil and water. I think using a different type of oil could remedy this problem.
I preferred the cake made with butter and milk, it definitely won the visual test hands down and for me the taste was better, although I clearly stated my fondness towards butter at the start of this post which might make me a little bit biased towards the taste.
But the kids say any cake is a good cake, so if you prefer to use oil for taste, economy or whatever reason, who am I to tell you different.
Decorating the cake in shades of pink
I couldn't let all that yummy cake go to waste so I decided to decorate the cake, by trimming the tops and sides and frosting all over with vanilla ready to use frosting. I used an extra tub of Betty Crocker Creamy Deluxe Vanilla ready to spread frosting, divided it up and added a few drops of pink food colour to make 3 different shades. Then I spread the frosting on using a butter knife in stripes graduating darker towards the bottom.
A few sugar roses* on the top and in no time I had an easy sweet shabby chic cake made with 2 packets of Betty Crocker Vanilla Cake Mix, a tub of Creamy Deluxe Vanilla Frosting some pink food colour and a knife.
* Feel free to use fresh pesticide free roses in place of sugar roses.
Linda Vandermeer is a blogger, baker, maker and author of the cookbook ' Sweets on a Stick': More than 150 kid friendly recipes for cakes, candies, cookies and pies on the go!. Published in the US the book is available at most online book stores.
Disclosure: the ideas, words and opinions in this post are my own however this post was sponsored by General Mills.


- 1 1/2 lbs. ripe tomatoes, diced (3 c.)
- 1/4 c. chopped parsley
- 2 cloves garlic, crushed
- 1 tbsp. olive oil
- Fresh black pepper
- 6 oz. fusilli pasta
- 4 oz. fresh shrimp, deveined & shelled
- 3 c. chopped broccoli
- 6 oz. pea pods
- 2/3 c. chicken broth
- 1 tbsp. lemon juice
- 1/2 tsp. oregano
- 1 c. imitation crab meat (4 oz.)
Toss tomatoes, parsley, garlic, oil and pepper in large bowl; set aside.
Cook pasta according to package. Combine shrimp, broccoli, peas, chicken broth, lemon juice and oregano in deep 12" skillet. Bring to simmer over medium heat. Cook, covered, 2 to 3 minutes until shrimp turns pink. Stir in crab, cook, uncovered until heated through (1 minute). Drain pasta. Serve pasta, seafood tossed into bowl with tomatoes. The seafood pasta recipe is ready to serve ...enjoy the pasta !...


GLASS WORKS: Bag the Box, Pass on Plastic
October 1, 2009
To understand how glass stacks up when it comes to consumer preferences for packaging wine, The Glass Packaging Institute asked a third-party research organization to take a look at consumer wine purchases and preferences, including attitudes about organic wine and packaging for organic products in general. While we expected a preference for glass-bottled wine, we were still surprised by the strong and persistent partiality for glass.
Survey DetailsAccording to the University of Oklahoma survey, more than 98% of consumers prefer to drink wine served out of glass bottles, with that number reaching nearly 100% for younger wine drinkers (aged 21 to 35). Wine has also emerged as a recognized part of everyday life. Nearly 80% of wine consumers say drinking wine is part of a healthy lifestyle.
The telephone survey was conducted on April 14, 2009, by Newton Marketing Research, Norman, Okla., in conjunction with Professor Doyle Yoon, Ph.D., of the Gaylord College of Journalism and Mass Communications at the University of Oklahoma. It has a margin of error of ± 3.7%.
Consumers overwhelmingly agree that wine tastes best-and is the most pure-when packaged in glass bottles. Because glass containers are nonporous and impermeable, no interactions occur between the glass package and the product to affect the food or beverage. Since glass has an almost zero rate of chemical interaction, the product inside a glass bottle keeps its strength, aroma and flavor, which means that the wine smells and tastes just as the vintner intended.
According to the survey, wine drinkers of all ages and regions in the U.S. believe glass bottles are the healthiest way to package wine (98.1%) and keep the taste of wine pure (79.8%). Consumers also agree that glass has the most appealing appearance (97.8%), does the best job of keeping the product fresh (94.1%) and maintaining the original flavor of the product (95.3%), and is the best material for packaging organic wine (95.4%).
When it comes to organics, the survey found that overall interest in organic foods and beverages is rising, especially among consumers aged 18 to 34. According to the poll, most health-conscious organic shoppers believe that glass keeps the true flavor (79.8%) and purity (77.3%) of a food product. Glass also continues to be the first choice of the organic shopper for health (77%), quality (67.7%) and preserving product shelf life (67.7%) compared to other forms of packaging.
The Natural ChoiceMade from nontoxic raw materials-silica sand, soda ash, limestone and up to 70% recycled glass-glass is a natural packaging choice for organic products. It doesn’t deteriorate, corrode, stain or fade, so wine bottled in glass remains as fresh as when it was bottled. Glass is the “gold standard for purity and the environment,” according to the European Environment Agency, and glass is the only form of container packaging in the U.S. to be “generally recognized as safe” by the Food and Drug Administration (FDA).
Buying wine in glass bottles ensures that consumers get what they pay for-wine, without additional chemicals or toxins from the packaging. The glass container is also the only type of food and beverage packaging that does not have a plastic coating. In addition, wine bottles can be recycled again and again without loss of purity or quality. Nearly three-quarters of American wine drinkers expressing an opinion (73.2%) believe glass is the best packaging material for recycling, compared to bag-in-box wine containers (4.8%).
Complete survey details are available at www.gpi.org.
Any views or opinions expressed in this column are those of the author and do not represent those of Ceramic Industry, its staff, Editorial Advisory Board or BNP Media.


Article By: Dominica Dieffenbach, RDN
Dominica is a Registered Dietitian and mom of 2 kiddos currently specializing in the special needs pediatric population. She has over 15 years of experience as an RD, working with a wide variety of patients to provide them with individualized medical nutrition therapy and education.
Eating healthy during the summer months can sometimes be a challenge for families with all the social gatherings, backyard barbecues, vacations, etc. While these activities signal that fun and summer are here, they can also cause parents and kiddos to make less-than-healthy choices when it comes to meals and snacks, especially away from home. However, with kids being out of school and the usual busy schedules often slowing down, this can also be a time for families to connect more, eat together as a family, and even get kids more involved with cooking!
1) Satisfying snacks.
When it comes to a long road trip or flight, traveling with kids will undoubtedly involve snacks (and lots of them)! Sure, the handful of cheesy crackers is a quick fix, but it is definitely not a balanced, nutrient-rich option. When choosing snacks, aim for a combination of complex carbohydrates that contain fiber, plus a protein source. This mixture will help stabilize kids’ blood sugars and keep them fuller for longer periods of time, which should hopefully prevent them from asking for snacks every 5 minutes... Not a guarantee though!
A good rule is to always start with a fruit or veggie that travels well (apples or applesauce, orange slices, grapes, carrots, cherry tomatoes, or sliced cucumbers) then combine with a hummus package, natural peanut butter pouch, a kid’s RX or Lara bar, packaged crispy garbanzo beans, string cheese, nuts, or a peeled hard-boiled egg. You can also add a small serving of their favorite crunchy snack such as pretzels, air popped popcorn, or whole grain crackers.
If you're having trouble filling nutritional gaps during the summer months, don't forget our Picky Eater Multi is formulated with 18 hand-selected vitamins to support the whole wellness of your child!
2) Barbecue time.
Summer is the perfect time to grill lean meats and in-season fruits and vegetables for a fresh, quick weeknight meal. Kids can get involved with skewering foods onto a kebab or mixing up ingredients for a marinade. For easy weekday meals, grill in larger batches on the weekend, and repurpose the foods for another meal such as grilled chicken and bell pepper quesadillas or patty melt sandwiches using leftover burgers.
If you're heading to someone else’s backyard gathering, the food and drink selection might be more indulgent than at your own home... Try to avoid showing up with hungry kiddos who will go straight for the bowl of chips. Bring something healthy you know your kids will reliably eat to help lessen the consumption of too many goodies. Also steer clear of juice boxes and soda which can be substituted with a can of sparkling water.
3) Hydration hacks.
Simply put, water is the best source of hydration for the summer heat. The amount of water a child should drink depends on a variety of factors including age, weight, activity level, and weather. However, a general rule of thumb is to take a child’s weight (up to 100 lbs) and divide that number in half to calculate the number of ounces of water they should consume per day. Kids can get dehydrated quickly because they lose more water through the skin when they sweat compared to adults.
Signs of dehydration include dry lips, a sticky mouth, sleepiness, or a headache. Some kids dislike the taste of plain water, and it can be extra challenging to keep them hydrated. Try freezing citrus slices, strawberries, or pineapple chunks to give water a hint of flavor (and try to avoid juice, which may curb their desire for water later). Kids can get additional fluids from eating watermelon, cantaloupe, berries, cucumbers, or homemade popsicles made from blended fruit.
4) Homemade popsicle recipe.
Blend together no-sugar-added coconut water with your family’s favorite fruits including strawberries, mangos, or watermelon, and freeze into popsicle molds for a cool summer treat that will secretly hydrate them!
Renzo's Vitamins provides general recommendations, not to be construed as medical advice.


September 28, 2018
Seasons are shifting, enjoy the flavors of fall at the farmers market
Summer is fading and fall is just around the corner. Your Oklahoma farmers markets are still open to serve you through the fall harvest. You can taste the difference of locally-grown squash, okra, peppers, and more. These fall markets also have your year-round favorites such as meat, eggs, dairy, jams, bread, and other packaged food. Oklahoma has 40 farmers markets accepting Supplemental Nutrition Assistance Program (SNAP) and Senior Farmers Market benefits across the state. Snap-accepting farmers markets helps more families have access to fresh quality food. To find your nearest SNAP-accepting farmers market please visit onieproject.org/farmersmarkets.
“By shopping at an Oklahoma farmer market, you can trust that you will have high-quality food from the farm to your kitchen. Now farmers markets are open through the fall.” Oklahoma Nutrition Information and Education (ONIE) Project’s Principle Investigator Karla Finnell said. “Not only will you taste a difference in the food, but your whole family will also enjoy the fun-fulfilled and welcoming community.”


Finding a Good Restaurant with Exotic Cuisine
The beauty of eating at a thematic restaurant that serves a distinct cuisine of origin is that it transports patrons to the sights and sounds of another culture. Not literally, of course. But tasting dishes that originated and are standard in other cultures provides a sense of immersion that is hard to deny. Of course, the restaurant has to stick to certain standards to make sure that the dining experience isn’t just another familiar recipe in the town. Best Peruvian Meals in OC, for example, are served by restaurants that adhere to the native cooking techniques of the culinary culture they are claiming to represent.
One of the telling sign that a restaurant knows what they’re doing is that there are customers who belong in the cuisine’s country of origin. This conveys the impression that they like the restaurant because of how it is able to cook food that satisfies their native tongue. Naturally, they have to be regular customers to reinforce that notion. This may be difficult to check in person, for the sole reason that it’s impractical to stick around in a restaurant just to see loyal customers come and go. The good news is that the Internet helps immensely in this regard. There’s bound to be at least one review of the restaurant that can help determine its cuisine authenticity.
In fact, it would be surreal and almost impossible that there’s just one review of a particular restaurant. It’s the age of information courtesy of the World Wide Web. Social media is the new playing field in marketing. It only makes sense that restaurants are bound to register their business to an indexing site. Reviews are better collated and consolidated on sites that serve as a hub for food aficionados.
Nevertheless, dining at any restaurant, no matter how amazing the reviews are will never be a one hundred percent guarantee of a good experience. Other factors that might come into play such as the restaurant falling short on a certain ingredient can slightly put diners off. Regardless of these hiccups, it’s still best to look at the experience objectively and enjoy the meal. If the food turns out to be something that lives up to the foreign cuisine they represent, it’s definitely a good place to go back to for the experience alone. Also, it would be immensely helpful to leave reviews online so that other people who may be interested in dining out at the place will have a clue as to what to expect.


The farm at Nubanusit comprises a four acre CSA (gardens and two hoop houses) and pasture land. The Farm Team manages the land, and handles the land use agreements with the various ventures that occupy it. Currently, ventures in which community residents may participate are
- The CSA (see below)
- Chicken Club (for eggs)
Nubanusit Neighborhood & Farm have a reciprocal and complementary relationship: Neighbors nurture the farm and the farm offers the neighborhood food, beauty and connection to each other and the land.
Nubanusit Neighborhood & Farm (NN&F) will continue incremental development of the farm by:
- Implementing organic and sustainable practices to improve our land
- Allowing the interests & skills of neighbors to guide its development
- Promoting individual and community well-being with our work and play
- Offering a healthy diet and lifestyle
- Providing opportunities to recast conventional food production/distribution to adapt to our community life
- Providing opportunities for neighbors and others who work with us to learn about farming
- Reaching out to the larger community with food donations and learning opportunities
Most residents and others living outside the community participate in our Community Supported Agriculture (CSA) program. Food shares are also contributed to local food programs.


Palandöken Anonim Şirketi is excited to share its knowledge and experience in the food sector for over 17 years with your esteemed customers. Our company, which has been specializing in wholesale and retail sales since its establishment, has been recognized for a short time in the food and cleaning sector with its importance to its importance and quality since its inception. it has become a medium-sized company and has never abandoned these principles. quality, service, on time delivery and reasonable price.
“Emek Mh. Fatih Sultan Mehmet Cd. No: 56/1, Darıca, Kocaeli, Türkiye”
“+90 262 653 38 38”


I’ve had pie on the brain recently so when I came across this simple peach pie recipe I took a trip to my local market for a big bag of fresh fruit then set to work.
Let me tell you, I underestimated the work that goes into peeling a peach – that stuff is time-consuming and (if you’re messy like me) you end up with juice everywhere – but the results are so worth the effort. I also enjoy the messiness of making my own pastry; I used this shortcrust pastry recipe, just adjusting the amounts, and opted for a lattice top.
I’ve been enjoying warm slices of this with ice cream and a cup of tea. Peach pie might be something I only bake for special occasions but I definitely will be baking it again.


About the Restaurant
The Griffin Room Restaurant is closed for the season and will fully re-open for the 2024 Season at the end of April.
Come enjoy high-quality meals in our gracious clubhouse dining room and bar overlooking the golf course. We offer both fine dining and casual fare for all your dining pleasures.
Reservations are required you can contact Susan 815-455-0501 x 104 or via email firstname.lastname@example.org
Please leave a message with your name, how many people and what time you would like.


Welcome to New Port Restaurant, we offer Dim Sum and Chinese Food of excellent quality, we never let our customers down because Dim Sum is our specialty. our goal is to create an atmosphere that makes you feel at home.
Whether it's Wedding banquet, lunch with friends and family, lunch alone or a carry-out to dine at home or your office, we are proud to offer a unique dining experience encompassing quality of ingredients, heartfelt service and an impeccable dining ambiance.
We hope your enjoy your time spent at New Port Restaurant as much as we love having you here.
Online ordering NOW enabled for pick-up. Just tell us what you want and we'll prepare it as fast as we can. All orders are manually confirmed by us directly. Find out in real-time when your food is ready. All orders are manually confirmed by us in real-time. Watch on-screen when your food is ready for pickup.


Dog Bowls & Dishes
Our selection of dog bowls and feeders provide your dog with a healthy and stylish dining experience. Dog feeders, especially elevated dog bowls are highly recommended for every dog. Providing an elevated dog feeder will give your pup the ability to eat comfortably reducing cases of bloat.
Choose from a great selection of ceramic dog bowls that are dishwasher safe to slow feeding bowls for dogs that like to inhale their lunch. Whatever the case, we're sure you'll find the perfect feeding dish for your dog.


I'm going to make my own yarn! I'm going to have to learn how to die it, prepare it, etc. etc. And I have no idea how to start!! HELP!
Photos to come.
Went to Jester Park just north of Des Moines over the weekend. They have an elk/bison observation area. I didn't know that mean they were behind this thin little wire fence...
That's not my hand...I'm taking the photo. Please notice though, how close that we got to these animals. We stopped because some people were feeding them bread. When they were done feeding the buffalo, the buffalo started to walk away. I got closer to the fence...TOUCHED A BUFFALO'S NOSE WITH MY HAND...and it snorted on me. Then, another one thought I had food and turned around quickly. I didn't have any food though.
So, I made this: Now, obviously there is no chocolate in a low-fat, low-cal cheesecake. I cooked the cheesecake at 1 a.m., so I was tired, and didn't follow the directions to leave it in the open, turned off oven for 30 minutes. Instead, I put it into the fridge, and the next morning it had a crack the size of the San Andreas Fault running through it. So, I put chocolate on it.
I'd give the cheesecake a B-...but I'm not the greatest cheesecake cook ever. (But I am the best chocolate chip cookie baker ever!) My brother liked it better without chocolate, so did my sister in law. I thought it was too dry. Oh well...I'll keep trying to perfect the art of cheesecake baking. If anyone out there has any fool-proof recipes, do share.
I wasn't the only dessert maker this weekend. My sister-in-law banged out this fantastic jello/pound cake/fruit thing..YUMMY!!
I hope she knows that I will not let her take my dessert crown from me...I hate competition.
Thanks, Secret Pal!!
Later this week - 4th of July adventures in cooking!


The best paella in Mallorca? As in Ibiza, Formentera and Minorca?
Very subjective and no exact science to always throw the same result.
What concerns us here is rather the rice. Here you have a list made by Andoni Sarriegi for Manjaria.
STICKY RICE WITH MURAENA EEL AND SOBRASADA
Ca’n Carrossa. Nou, 28. Lloseta.
T 971 514 023
Joan Abrines is one of the few chefs who still follows the rescue of ancestral recipes Mallorca. In the cellar of Lloseta, who runs since 1982, offers traditional rice dishes, like this with muraena and sobrasada. Partially with the classic Mediterranean-based sauce of leek, garlic, bay leaf and tomato. Besides, make a fish stock with the head and tail of the muraena. Add to the sauce some pinches of sobrasada, ingredient that seasons and colours. Pour with fish broth, bring to a boil and pour the rice. After five minutes, placed atop the slices of muraena. Finish with a refreshing chopped garlic, parsley and mint. This sticky rice goes well with some mushrooms, peas or a quarter-artichoke.
LOBSTER AND RABBIT RICE
Can Mito. Vicari Joaquim Fuster, 1 (Portixol). Palma.
T 971 455 786
The Menorcan Llorenç Bagur eats raw shrimp bites and triumphs in Palma with ancient recipes of the island as oliaigo (or stew of the poor), the endive raoles, the mountain rice and paellas or monkfish mullet, shrimp and artichokes. Since 2003 runs Can Mito, which this summer moved to the best spot in Portixol. There only seasonally, serves this powerful sea-and-mountain rice. Starts the paella with sofrito of rabbit and langosta, green pepper, garlic and tomato. Pours roquer fish broth, with artichoke, flavours with saffron and strengthens the whole with juice and minced meat-based on the crustacean coral and the rodent liver.
POTERA SQUID RICE
Miramar. Av. Mateo Bosch, 18. Port d’Andratx.
T 971 671 617
Manolo Espinosa, with over 20 years in the house, takes over as chef of Miramar replacing Juan Millán, who was a whopping 46, authentic Guinness record. Viewing the fishermen from Port d’Andratx, restaurateur Juan San Juan offers marinated sardines, black rice with cuttlefish, lobster flambéed with brandy or stew, casseroles, fish … And this rice with fresh potera squid. Starts with garlic, onion, pepper and tomato. Apart, fry the squid with garlic. Mix everything in the paella pan, through the bomb rice of Calasparra and pour the gerret broth (caramel), unbeatable fish stock. It is flavoured with saffron and the classic chopped garlic and parsley. End in the oven furnace to leave it dry but creamy.
MULATA PAELLA WITH LOBSTER
Sa Roqueta. Sirena, 11 (Portixol). Palma.
T 971 249 410
From fishermen and fishmonger origins, Toni Serapio is the best client of his restaurant, Sa Roqueta, which seduces the local audience with maritime pots, traditional rices and baked fish. For this paella mulata, start sautéing sepia, squid, chopped lobster (head and all), shrimp and tomato ramellet. Remove the shellfish and fry the bomba rice. Add powder paprika and the chopped fried monkfish liver, ñora, garlic and parsley. Quickly pour with the broth made with the anglerfish head and two teaspoons of cuttlefish ink to give the mulatto tone. When it starts the boil again add the lobster, cook for 13 minutes, add the prawns we had apart and for a quick moment into the oven.
RICE ON BOARD
Sa Sínia. Pescadors, s/n. Portocolom.
T 971 824 323
Juan Antonio Ramon Santiago and the cook Juani, keep alive this sailor celler of Portocolom opened 41 years ago. Retains an old port inn flavour, and serves this thick boat rice. First, broth, made with rockfish and anglerfish head. Starts sautéing in oil the prawns and some hermit crabs (with its anemone). Follows the green pepper and anglerfish dice. And it ends with sepia, chopped and sauteed in advance with a little tomato. Then sautee the rice (bomba, Sa Pobla. Pour in the fish stock and saffron and add chopped garlic, parsley and ñora. When the rice is almost ready, place on top the mussels and clams.
Casa Manolo. Pl. Sant Bartomeu, 2. Ses Salines.
T 971 649 130
Ses Salines is on the map thanks to the bodega of Manolo Barahona, which his father founded in 1945. Juan (third generation) is in the kitchen. For this rice between thick and loose, prepare a sauce with fried garlic, onion and tomato, roquer fish and rainwater. At boil, remove the pan from fire, let it sit 20 minutes and squeeze the fish. Back to the sauce, pour it in a deep pan, fry in the sepia, the cornets (sea snails), and hermit crabs figues. Add the fish stock and simmer for 20 minutes. Follows the rice (bomba, Sa Pobla) more saffron and squid ink. In the end, chopped lobster. When Felipe and Letizia unexpectedly showed up to eat, Manolo protested, “Your Majesty, you should have warned us!”.
Las Olas. Pº Es Traves, s/n (ed. Torremar). Port de Sóller.
T 971 632 515
At the age of 16, Joan Vicens, patron-cook of Las Olas, won the 1st Championship of Rices of Mallorca. For the Marinera rice, broth, use a morralla Fumet plus a pinch of paprika and a mirepoix (miniature chopped) onion, leek and tomato. Don’t cook for more than 20 minutes. Let’s start: first, a fry the squid, green pepper, garlic, leek, parsley and tomato. Pour the fish stock and when boiling, add the rice with a few peas and butter beans (garrofó). At half cooked, artichokes. Shortly before the end, diced monkfish, shrimp and snow peas. As a finishing touch, steamed open mussels with a glass of white wine (use cooking broth). Once on the soup pot, a shot of Pernod.
LOOSE RICE OF ANGLERFISH, SCAMPIES AND PRAWNS
Café Balear. Pla de Sant Joan, 5. Ciutadella (Menorca).
T 971 380 005
There are establishments without which the daily life of a town or a city would not be what it is. And the Café Balear, founded in 1970, is one of the institutions of Ciutadella. Chef José Luis Ruesca tells one of his famous rice stews. In a clay casserole, sauté briefly crayfish and prawns. In the same oil, add saffron, pepper and garlic. Then add a sauce prepared in advance with garlic, green pepper, parsley and tomato and fumet made with the head of a monkfish, onion, tomato and green pepper. Bring to a boil, pour the rice and dice anglerfish. Return to the pan crayfish and prawns, and let everything simmer 12 to 15 minutes. It’s that simple.
‘BULLIT DE PEIX’ WITH ITS RICE
Sa Nansa. Av. 8 de Agosto, 27. Ibiza capital.
T 971 318 750
In this restaurant nearby Pacha, Pedro Tur pays tribute to the bestiary of the pitiusas waters: red shrimp, espardenya, rock fish, lobster, squid … In the kitchen, Ricardo Mertens prepares a superb bullit of peix. On the one hand, slow fried sepia, red pepper and tomato; secondly, fish broth. Mix the sauce with this fish stock, add paprika, put a pinch of salt and bring to a boil. Add fish: scorpionfish, San Pedro, spider, monkfish and other species of hard flesh. Boil for 10 minutes, so you get a concentrated broth. The fish is served first with potatoes and green beans, washed down with a little aioli lowered with fish stock. Second, rice cooked in fish broth.
CODFISH AND ‘PINYA DE COL’ LOOSE RICE
Pequeña Isla. Avda El Pilar, 111. La Mola (Formentera).
T 971 327 068
Joan Tur and Toni Mayans have turned this inn into the best location to enjoy the cuisine of Formentera: pickled gerret (caramel), squid a la bruta (sauteed in ink with sausages and potato), fried octopus or pigeons of corral, sofrit pagès (with different meats, potatoes and sobrasada), ‘fava pelada’ (mashed dried beans), cooked pork bones … to make this rice, in a deep casserole, first sauté codfish and place apart. In the same oil, fry the cauliflower (pinya de col), squid and pepper. Wet with the fish broth and bring to a boil. When the rice is cooked, add a chopped ñora, garlic and parsley. Five minutes before turning off, bring the cod back to the casserole.
ARROZ SECO DE SERVIOLA Y REBOZUELOS A LA MALLORQUINA
Joan Marc Restaurant. Plaça del Blanquer, 10. Inca
T 971 500 804
A very pleasant experience with this rice that expresses great delicacy and absolute detail. Of those with whom you have the palate traveling.


The Search for the Best Chocolate Chip Cookie: A Three-Year Journey to Perfection
You know that episode of Friends when Monica tries to figure out Phoebe’s secret family recipe for Chocolate Chip Cookies? This was me for the last 3 years. Every time I made cookies, I tweaked and changed my recipe, EVERY. SINGLE. TIME. Some recipes were almost there, some were terrible, never to be spoken of again. I forced everyone to try the new recipes, and even when they all told me the cookies were great, they weren’t perfect. I was on a mission to create the perfect cookie and I wouldn’t give up until I had achieved excellence. (People tell me I can be a bit of an obsessive perfectionist; I don’t see it.)
My ideal cookie was one with slightly crisp edges, a gooey chewy center, and one that stayed soft even when eaten cooled. I wanted it to be full of buttery goodness, loads of chocolate, and well-rounded flavor. My journey to create the perfect cookie began long before I became a Chef, but only when I finished culinary school did it really become an obsession.
While on quarantine, I had been creating all sorts of fun new recipes but hadn’t experimented with my cookie dough. I was craving the little brown morsels and decided to make a batch (at midnight). I took my most updated recipe and looked it over. I decided to brown the butter. I make a browned butter snickerdoodle at the Pub, and people go NUTS for it. Why the thought never occurred to me to do the same with my chocolate chip dough is a mystery. I adjusted my baking soda, flour, and sugar measurements, and decided to forego the yogurt I had been adding for the bite. I normally make smaller cookies, about the size of an Oreo, but this time I decided to try large cookies.
Browning the butter, the three types of sugar, and almond extract are what make the flavor different from other cookie recipes. I tasted the dough: OMG! Damn that’s good! The real deciding factor, though, is the texture of the finished product. The addition of the cream of tartar and cornstarch helped to create the consistency I was looking for. Chilling the dough is a MUST. Will the cookies still taste delicious without chilling the dough? Absolutely. Will they have the perfect soft, chewy, texture? No. I cannot stress enough how important it is to chill your dough before baking.
I waited (impatiently) for my dough to be ready, aimlessly scrolling Facebook, half watching Netflix, and obsessively checking the clock. Finally, the dough was significantly chilled, and I ran to the kitchen to get the cookies scooped out and into the oven. 10 minutes later, I was in a state of cookie bliss. I did it!!! I had achieved the perfect cookie!!! The culmination of 3 years of searching had finally paid off!!
Unlike Monica, the recipe had not been on the back of the chocolate chip bag the entire time, and my work had not been in vain. Being that it was now 3 am, I had no one to delight in my accomplishment with me. I’d have to wait until the people of the house had woken up. I’d force them to have cookies with their coffee for breakfast. I had better stop eating though, or there’d be nothing left for me to regale them with in the morning. I hid the cookies (no one would be enjoying them without me) and headed off to bed. I slept the sweet blissful sleep of a woman accomplished.


How-To: Cake 101 Follow these easy tips for success every time you bake. Prep Ingredients First, set out your ingredients. Measurements Matter Take the time to be precise. Accurate measurements mean tastier results. Bring All Ingredients to Room Temperature Measure your ingredients while the butter and eggs warm up. Batter mixes best when ingredients are at room temperature. Check Egg Sizes Large eggs...
Manufacturers produce a wide array of bottles from plastic, including water bottles, soda bottles and food containers, such as those for mustard or ketchup. Polyethylene terephthalate (PET) is a particular favorite for producing any type of bottle that touches food or potable water. The material produces bottles that are lightweight, yet strong and durable....
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44.2 ° F


When I got fed up with the coffee and chocolate tiramisu which you find in every nook and cranny on the Italian peninsula, I picked up the best lemon tiramisu recipe. Enormous success! The recipe came from a friend of mine called Anna Benetti who lives in Bologna so the copyright is hers! She also called it Sorrento Dream as she wanted to make it not only an original tiramisu, but also the best.
Best Lemon Tiramisu Ingredients
Table of Contents
120 gr (4.5 ounces/ozs) of lady finger biscuits
250 gr ( 9 ozs) mascarpone
100 gr ( 3.75 ozs) of fresh cream
2 egg yolks
1 and a half little liquer glasses of limoncello (about 50 ml or 3 tablespoons)
100 gr (3.75 ozs) sugar
Juice of one large lemon or more, according to taste
First prepare the mix for dipping the lady fingers in.
Put 50 grs of sugar in about two glasses of water with the juice of the lemon/s. Boil it just for a few minutes. Then, when it is cool, put in about one little glass of limoncello. Then dip the biscuits, (flip flop) very quickly, one by one and lay them in the dish. Some liquid is always left over but it is best to resist the urge to pour it over them, as they will be too soggy!
Beat the egg yolks with about 50 grms of sugar. Then add in the mascarpone. Then add in about half a glass of the liqueur. Keep beating gently with the mixer as you do this. Taste it now and add in some extra lemon if it is not lemony enough. I sometimes add in a drop or two of liqueur but you have to be careful here as it will get too alcoholic. (Some people would actually love that!). If you have kids, it is best to add in extra lemon juice to taste and leave out all the alcoholic stuff. Lots of finger licking going on here, all in the name of culinary science!
Beat the cream apart. When it is fairly stiff, spoon it into the mascarpone nice and gently, rather than beating it in which makes it too liquidy. You should now have a delicious creamy mix. Just smooth it all on top of the biscuits and pop in the fridge for at least 3 hours. It tastes best when you remove it a short time before eating.
For the decoration, you can just grate the rind over it at the last minute. Adds a bit of colour, but entirely optional.
Another decoration is to dry fry gently some flaked almonds and add them on top to give some extra colour and texture.
Try this and you will soon see why I have called it the best lemon tiramisu recipe. Dead simple to make. Easily the best. Kids and adults love it! Talking of meal planning, you can see here a great resource to do it all effiortlessly!
Misbehaviors Driving You Crazy
From Parenting Expert Amy McCready
A Step-By-Step Process That Really Works. Free Trial!
Photo:- Flickr/ mbtrama


There are two kinds of squash, summer and winter. Of the summer squashes there are basically three types, yellow, patty pan and zucchini or green. There are many many kinds of winter squash. We grow carnival, butternut, sweet meat, red kuri, gourds, field and pie pumpkin. In zone 3-4 they need to be started in pots in early May. We plant 5 seeds to a pot and plant the contents of the pot as a hill in the garden. We start ours in the greenhouse, we put the pots in between the rows of cucumbers that we planted directly into the greenhouse soil in early May.
Then we plant them in the garden in black plastic in early June. The black plastic keeps the soil warm and moist, as the squash needs to mature fast in a short season climate. You cannot grow squash in the greenhouse because the leaves become moldy. Cucumbers become moldy after a while also, however, they produce fruit fast and so you will still get a good crop. Mold on the cucumbers has never been a problem.
You cannot grow watermelon, or cantaloupe in zone 3-4, even in the greenhouse, unless you live in a river valley or near a large lake, believe me we gave it a good try. Growing cantaloupe and watermelon in the greenhouse results in the leaves getting moldy .
Summer squashes are at their best when cooked small, about 4 inches long, the blossoms can also be fried with batter. Some people prefer to eat squash when it is very large. As long as you can put your fingernail through the skin you don’t have to peel them. Large squash have very hard skins. Squash does not freeze well except when included in a dish like Italian zucchini. To make it I like to use very large zucchini with soft skins along with onions and tomatoes from my garden. You can make large quantities to freeze and it’s a very nice side dish in the winter. I have a friend that likes to keep large zucchini with hard skins in her cellar during the winter and puts the pulp in soup.
Squash attracts squash bugs which can be easily controlled by spraying with “Pyola” a natural insecticide you can get from Gardens Alive. We also grow a very large variety of marigold, called “Gold Coin.” It grows to 36 inches and is tall enough to reach over the squash leaves. You can get it from Jung Seed Co. Marigold is a good plant to use as an insect deterrent although, bees don’t seem to be bothered by it. The pictures above shows the marigold inter-planted with the squash plants.


Tuesday, December 15, 2009
People love its salty taste, the gooiness of the rice and the fact that sushi is a much healthier alternative to other fried options. Sushi is also easy to make at home assuming you have the right equipment and fresh tasty ingredients.
Once you buy the essential sushi-rolling mat and special sushi rice, you’ll be set up for many more sushi meals. The sushi rice is readily available in most major supermarkets. There are few tips and tricks to keep in mind while preparing your homemade sushi.
What you’ll need:
• Sushi mat
• Sushi rice
• Fillings: avocado, salmon, tuna etc
Hand roll (temaki): Start with a half sheet of nori (seaweed). Place some rice to one side of the nori, (about ½" thick) and whatever topping you want on top of the rice. Then roll up the nori from the side with the rice on it so it looks like an ice-cream cone with rice and the filling sticking out of the top. Serve with wasabi and soy sauce.
Basic sushi roll: Use a full sheet of nori on a sushi mat and place rice along the width of the nori about a quarter way down so that it covers a quarter of the sheet. Top with whatever topping you want such as avocado, salmon, tuna or egg. Fold the sushi mat over and make a cylinder-like roll.
These are just two types of sushi to get you started. Keep it simple and don’t pack too much rice into the roll. It’s also a good idea to keep your hand wet, so have a bowl of water close by that you can dip your fingers into when they get too sticky from the rice.


Had a break this morning without Lucas, although I have my usual sinus. Nothing can spoil my mood. Loving my cup of cafe latte and a healthy chicken egg sandwich.
Today another cook day for me. I would like to share my California maki with everyone. Very simple making food and yet fun to make with your children or family member.
4 pcs nori (roasted seaweed)
1 kyuri a.k.a. japanese cucumber, cut into approx. 10cm/ 4" long
10 pcs crab stick
50g tobiko a.k.a. flying fish roe
3 tbsp japanese mayo
2 cups of short grain rice
1 sushi mat
Seasoning for rice,
5 tbsp rice vinegar
1/2 tsp salt
2 tsp sugar
Serve: 4 personsPreparations,
Rice need to soak with water for at least 2 hr before cooking it (if you have the time - it's Optional)
Once rice cooked, stir in above ingredient till even (much easier if you use a wooden chopsticks) - let the rice cool down in room temperature before we can start wrapping...
I will insert pictures for my california maki, I hope the picture tutorial can be able to help you in better understanding...
kyuri & crab stick - cut into 10cm/ 4" long
all the ingredients shown above
first - *tips - soak hand into vinaigrette water to avoid rice stick on to fingers
second, compress rice nicely
third, lay in mayo, tobiko, crab stick & kyuri (as shown above)
fourth, slowly & gently roll with the help of the sushi mat (roll & pull is the trick)
lastly, ta-dah....you get a nice round maki (you can try to do square with the help of using the mat)
don't worry if your end of the maki is not nice and not filled up with rice
To cut the maki evenly, here is the tips. Cut it into half and lay them side by side.
And cut into half again...you should have 4 portions, lastly cut into half again
Finally, you should be able to get 8 pieces of california maki with 1 sheet of nori.
I hope you will enjoy making it. Usually when I make this for my families, this is always the first dish that pass around and when it come back. It is all Gone! Once you have master the rolling of the maki, you can always try replacing the ingredient with another vegetable of your choice or put in additional stuff like avocado.
After all the cooking and catching up with families tonight...I need to take a good rest...


When you think of leftovers, typically you don’t think of anything too exciting. We had leftover Beer Can Chicken (BCC) and Brisket from our Labor Day weekend and I wanted to throw something together that was different than simply re-heating the meat (even though that would have been good too). I don’t really spend too much of my time watching TV, but Labor Day was an exception and I ended up watching several episodes of BBQ Pitmasters. Needless to say, this had my creative BBQ juices flowing and I had the tempting urge to light up the grill. Those of you who are Texans will understand my love for not only BBQ, but also Mexican or Tex-Mex. I figured I cannot go wrong if I somehow pair the two together .
I ended up making quesadillas that were especially great to serve up while watching football. I kept my ingredients simple and let the grill do its work.
- Setup and light up your Big Green Egg or other type of grill for indirect cooking, stabilizing at 375°F. Place setter, legs down, with pizza stone on top of place setter.
- Lay out 6 flour tortillas and apply a light amount of extra virgin olive oil to both sides of the tortillas
- Pull chicken off or chopped brisket from your leftovers and place all over a tortilla
- Sprinkle a 50/50 mix of Monterey Jack shredded and Mozzarella cheese on top of the chicken or brisket
- Add a light dusting of Cayenne Pepper over the meat and cheese
- Lay the other tortilla on top of the previously loaded tortilla
- Once you have prepared all three quesadillas, you’re grill temp should be approaching the 375°F range.
- Place the prepared quesadillas on the grill (carefully as they will fall apart easily if you don’t keep them balanced).
- Close the grill and let them cook for 4 minutes
- Flip (should be easier now that cheese has melted and should hold everything together).
- Cook with the grill top down for another 4 minutes and they should be DONE. I personally like the edges to be somewhat browned and almost crispy, if you’re the same you will want to run another couple of minutes.
- Slice them up like a pizza and serve with your favorite Hot Sauce (personal preference Hell on the Red) and a dab of sour cream.
- You may also add Guacamole (recipe for guacamole located on my Fajita post)
The end result was surprisingly some of the absolute best quesadillas I’ve ever tasted. Enjoy!


The Rolled Oat Cafe is located at 420 Main St. in Wolfville - Hours are Monday to Friday 9-3 and Sat 10-3. We accept Cash only.
|It all began in the summer of 2010.
Two girls who love to cook, bake and eat found themselves jobless and faced with a once in a lifetime opportunity.
With the help and support of friends and family, the Rolled Oat Cafe was able to open on July 21st 2010.
The idea was simple: make delicious food as environmentally sustainable as possible while supporting and thriving in a growing local economy.We are so fortunate to live in the Annapolis Valley where we have access to local free range eggs and meat, locally processed tofu, fair trade organic coffee, tea and sugar and the most beautiful fruits and vegetables. We are able to meet and talk with the farmers who grow our food, strengthening the sense of community in a business relationship, and ensuring that we are getting the best and freshest quality products available.The Rolled Oat is a cozy place to enjoy breakfast, lunch or a hot cup of coffee.
Conveniently located on Main Street in Wolfville, it is a perfect spot to meet friends or order take out.
We feature daily specials, hearty hot soups and baked goods, baked fresh every single morning, including gluten free and vegan options.
|Location: 420 Main St.
Wolfville, NS, B4P 1C9
Sat: 10 am – 3 pm
Payment Options: Cash Only


The Kitchen is an American Bistro featuring a seasonal menu with locally sourced ingredients. Our elegant but causal space gives you and your guests the perfect balance between being at a restaurant and right at home. The name 'The Kitchen' was chosen for the desire to create a restaurant that would act much like the kitchen in one's home - a center of conversation and connection - the place everyone likes to hang out. First opened in 2004 in Boulder, Colorado and have since expanded to locations in Denver, and Chicago. We are committed to environmentally-friendly practices, including composting, wind power, eco-friendly packaging, and recycling. The Kitchen has been named one of "America's Top Restaurants" according to Food & Wine, Zagat, Gourmet, among many other publications.


There is so much to love about Idaho's legacy in the beef industry, we need an entire month to celebrate! With recipes that sizzle on the grill and fill the air with delicious scents of summer, your family is sure to love Idaho Beef month as much as we do!
Consumers around the country may associate Idaho with its famous potatoes, but Idaho ranchers know that the state’s agricultural industry produces another important product: beef. In a state where cattle outnumber people, the Idaho Beef Industry has had a tremendous impact on local communities and the economy of Idaho. Idaho supports 2.50 million head of cattle, valued at $2.625 billion dollars.
Governor Brad Little declared July to be Idaho Beef Month. July of 2020 marked the 19th annual month-long celebration. Beef Month showcases not only the valuable role of beef in a healthy and balanced diet but also the long and distinguished history of the Idaho Beef Industry.


New Executive Chef, Marco Polo Wuhan
Recently, Marco Polo Wuhan appointed Mr. Roger Peng as Executive Chef.
Roger has gained more than 20 years of experience in cuisine and kitchen management in various hotels including Intercontinental Hotel Shenzhen, The Westin Taipei, Crowne Plaza Kaoshiung and Guangzhou etc.. He aimed at being a Chef who can bring culinary creativity and satisfaction to his customers.
Roger will be overseeing and leading all restaurants and banqueting kitchen operations with attention to detail, organizational skills, a strong hand on cost control and HACCP regulations. Armed with extensive experience, he is certain to take the Marco Polo Wuhan culinary team to new heights and bring guests with an extraordinary gourmet journey.


Patagonia Steak House
Here at Patagonia Steakhouse, we pride ourselves on serving the finest quality Argentinian meats. From our succulent beef burgers made from scratch in the restaurant, to our “pick your own filling” freshly made, packed full of flavour Empanadas, there is something for everyone’s taste at Patagonia Steakhouse!
Our commitment to freshness and quality, along with our selection of fine wines,
spirits and International beers unite together to make your dining experience as enjoyable as possible.


Fresh fish, caught in the clear, blue waters of Lake Superior, is the key to Everetts smoked fish success.
Everetts also use the time and knowledge needed to smoke each type of fish differently. The fish are smoked in old fashioned ovens, filled with dense smoke from fires of maple and oak wood. No preservatives are added.
Since 1940, the Johnson family at Everetts has created quality smoked fish on the south shore of Lake Superior.
Everetts Smoked Fish is a delicate, perishable product. All products should be refrigerated at 34 to 36 degrees.
Visit their website: http://everettfisheries.com/


if my mom were still alive today, i can only imagine the look on her face if someone were to tell her that i actually cooked a meal from scratch—cook, mind you. not heat or microwave. she (and the rest of my family, as a matter of fact) wouldn’t probably believe it. see, i have a notorious reputation for a) not knowing the first thing about cooking and b) bungling up a simple thing such as cooking rice.
i grew up in a family that knew how to cook . . . and cook well. my grandmother is fantastic at baking pastries and cooking meals, my mom inherited her penchant for cooking while my aunt learned the art of baking, my sister is a whiz in the kitchen, and—believe it or not—so is my brother. it truly used to amaze me how they could come up with mouthwatering dishes without having to follow a recipe to a T. they just instinctively knew what ingredients to add to make a regular dish extraspecial. i just couldn’t get it. i figured i must’ve inherited my dad’s genes when it came to meals, that is, i was always relegated to the role of the dishwasher or the one setting up the table.
until recently, i rarely had any reason to venture out to the kitchen except to ask when we were going to eat. but circumstances change. my mom has passed away, my brother moved to another country for work, and my sister’s schedule became quite hectic. and here i am, used to eating well-cooked meals. i had two choices: eat out every night or learn how to cook. and since option 1 was not financially feasible, i learned to cook.
who would’ve thought i would come naturally to me at this point in my life? i’m 27, and i thought i had already resigned myself to the fact that this was one skill i was just not meant to learn. but i guess all those years of sitting in the kitchen, watching my family whip up all sorts of dishes must’ve somehow altered my “horrible cook” gene because, to my surprise, i can actually cook! (yes, i was really surprised) and i didn’t have to go through the “overcooked, inedible food” or the “i almost burned down my kitchen” phase. it wasn’t as difficult as i imagined it would be. i’m no iron chef, but hey, for someone who used to mess up even just frying canned food, i think i’ve come a long way.
it’s quite exciting, really. in a span of a few months, i’ve managed to change the equation: cooking + me =


Welcome to The Fairy Bake Mother, where we specialise in making the edible incredible! Whether you're looking for cupcakes, cupcake bouquets, celebration or wedding cakes we look forward to working with all our customers to create their vision no matter what the occasion. We also run cupcake decorating & slime making parties and workshops during the school holidays for children as well as private workshops for both children and adults!
All our cakes are freshly made especially to order, using only the finest ingredients. We believe in ensuring our cakes taste as amazing as they look and take pride in making sure every single detail is perfect. Most of our cake flavours can also be offered Gluten Free.
We are a home run bakery in St Albans. We are fully registered with St Albans City and District Council, hold a 5 star food hygiene rating and a level 3 Food and Hygiene Certificate.


Many flavors come together to create a complex, satisfying and surprisingly mild seasonal pasta dish. Recipe below.
Brussels sprouts get a totally undeserved bad rap. I think much of it comes from our national suspicion of vegetables in general. And much of that stems from bad or at least unimaginative cooking. Too many cooks treat vegetables as an afterthought, something to be boiled beyond mushy and then seasoned with a little salt and pepper. Of course many of us learn to fear vegetables from our parents. They hated them as kids and expect us to hate them too. So we do.
Whatever the reason for this collective aversion, hiding vegetables has become an industry all its own. Campbell’s V8 Juice first turned them into juice, so you could drink them. Now they’ve launched V8 Fusion, which hides vegetables in clear fruit juices.
Jessica Seinfeld wrote an entire cookbook, Deceptively Delicious: Simple Secrets to Get Your Kids Eating Good Food, based on the premise of sneaking vegetables and other good things into kids’ meals. Which is fine, except that one day those kids grow up and have no idea how to eat stuff that’s good for them. And along with that spaghetti and meatballs with the hidden kale and mac and cheese with hidden puréed cauliflower, they’ve been fed the hidden message that vegetables taste bad and should be avoided.
Even though you’re here reading a food blog and perhaps writing one of your own, I’m guessing you’ve had vegetable issues in your past. I certainly did. Maybe you still do. If so, it’s time to stop relying on memories of childhood taste buds and see what a little imaginative cooking can do. Otherwise, you’re going to miss out on a lot of grown-up culinary pleasures.
Which brings us back to Brussels sprouts. Even among vegetable lovers, they can be a tough sell. They’re related to cabbage, a deal breaker in its own right for some. And if you have them boiled, cabbage is pretty much what you get—boiled cabbage, at that. But properly prepared, they’re quite mild—milder than broccoli, in fact—but with a satisfying tang. As more chefs embrace seasonal cooking, this humble winter vegetable is turning up on upscale restaurant menus and turning heads.
In this dish, they’re first sautéed with shallots in bacon fat and olive oil, then braised in chicken broth and vermouth. Golden raisins add a sweet note without being overpowering. The result, if I say so myself, is sublime.
Braised Brussels Sprouts with Bacon, Golden Raisins and Linguine
Serves 2 generously or 3 modestly
1 tablespoon olive oil + extra
4 slices bacon, cut into 1-inch pieces
12 ounces Brussels sprouts, trimmed and quartered
3/4 cup thickly sliced shallots, about 2 medium [you can also use yellow onion]
1 cup chicken broth
1/4 cup vermouth
1/2 cup golden raisins
freshly grated Parmesan [optional]
6 to 8 ounces linguine [see Kitchen Notes]
Heat a large nonstick skillet over medium flame. Add oil and bacon and sauté, stirring occasionally, until bacon is cooked but not overly crisp, about 4 to 5 minutes. Transfer bacon to paper towel-lined plate to drain.
Add quartered Brussels sprouts and shallots to pan and sauté until Brussels sprouts are starting to brown in spots, stirring occasionally, about 5 minutes. Drizzle on a little more olive oil if the pan seems dry. Add broth, vermouth and raisins to pan and bring to boil, scraping up browned bits. Reduce to simmer, cover pan and braise until Brussels sprouts are just tender when pierced by a paring knife, about 10 to 15 minutes. Return bacon to pan and cook until warmed through.
Meanwhile cook pasta according to package directions. Drain pasta and toss with a little olive oil. Divide pasta among individual plates or bowls. Top with Brussels sprouts mixture and serve, sprinkling with Parmesan, if desired.
Pasta portions. If you’re serving two, cook six ounces of pasta. Cook eight ounces if you’re serving three.


Join Volunteer50 for a special Saturday Food Bank Event from 11:45 am – 2:30 pm on Saturday, February 3rd.
We will pack boxes of food for seniors, sort donations, and bag fresh produce — all to help alleviate hunger in San Diego! Before we start working, we will have a light lunch and learn some key facts about the Food Bank. After our volunteer shift, we will have a short tour of the Food Bank. Children aged 11 and older are welcome with a parent or guardian.
NOTE: There are two steps required to sign up for this opportunity:
If you have any questions, please contact Vanessa Pool at email@example.com.


Home - MEGA holiday house - Polen.Travel
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Lowers total cholesterol, LDL cholesterol, and triglycerides. Waist Circumference: Lower your waist measurement. Healthy Oct 23, 2020 Foods with healthy fats, antioxidants and fiber can all help your heart. Learn which foods can lower bad cholesterol and increase good To help eat your way to better cholesterol levels and health: 1.
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The sooner you can switch to real whole foods, and adopt a low-cholesterol diet, the better your health will be for it. Avoiding anything that is manufactured and processed will help you in cutting out all the nasty ingredients responsible for raising cholesterol and triglyceride levels in the first place. You need to aim for a healthy body weight.
5 Ways To Effectively Lower Cholesterol 5 Ways To - Pinterest
Some food groups may be beneficial in directly lowering cholesterol levels and include foods with plant sterol additives, high fiber foods like bran, oatmeal, and fruits like apples and pears, fish, nuts, and olive oil. Your body makes most of the cholesterol it needs. The rest comes from foods you eat. Here’s the important thing: Dietary cholesterol – found in meat, poultry, eggs and dairy products – has less impact on increasing your blood cholesterol level.
High-density lipoprotein – Wikipedia
A few changes in your diet can reduce cholesterol and improve your heart health: Reduce saturated fats. Saturated fats, found primarily in red meat and full-fat dairy products, raise your total Eliminate trans fats. Trans fats, sometimes listed on food labels as "partially hydrogenated vegetable While dietary cholesterol has little influence on cholesterol levels, other foods in your diet can worsen them, as can family history, smoking and a sedentary lifestyle. Eating fruits and vegetables is an easy way to lower LDL cholesterol levels. Studies show that adults who consume at least four servings of fruits and vegetables each day have roughly 6% lower LDL 1.
This will give you around 3g of beta glucans, the daily amount needed to help to lower your cholesterol. 2019-06-26 · Low-density lipoprotein (LDL) is considered the "bad" cholesterol because too much LDL in your blood can combine with other substances to create a hard plaque deposit inside your arteries. This narrows your arteries and makes them less flexible, increasing your risk of a stroke or heart attack if a blood clot forms and blocks a narrowed artery. Cholesterol is often viewed negatively due to its historical association with heart disease. However, its role in heart health is controversial. Read on to learn what cholesterol is, how your body uses it, why low-carb and keto diets may lead to a change in blood cholesterol levels.
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a low cholesterol/low fat diet, to help lower cholesterol in the blood. Reducing cholesterol helps prevent strokes and heart attacks. Ezetimibe works by reducing the amount of cholesterol your body absorbs from your diet. The diet is generally high in fibre and low in cholesterol, but some nutrients are harder to get enough of - including B12. The Vegan Society 4 g, as part of a diet low in saturated fat and cholesterol, may reduce the risk of heart disease. A serving of [name of the food] supplies ___grams of plant stanol Boost your health, increase your energy, raise your vibration and They are loaded with fibre and can also help to lower cholesterol and The cholesterol in your blood comes from two sources: the foods you eat and your It can also run in families; you can lower your cholesterol by eating healthily a low cholesterol/low fat diet, to help lower cholesterol in the blood. Reducing cholesterol helps prevent strokes and heart attacks. Ezetimibe works by reducing the amount of cholesterol your body absorbs from your diet.
You need to aim for a healthy body weight. Begin exercising. As a general rule of thumb, exercising and losing weight can raise your HDL by 10 mg/dL. Cholesterol Testing. The one sure sign of low HDL is to actually take a cholesterol test.
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· Add more vegetarian options like beans, lentils, tofu Jul 31, 2019 Dr Rajiv Punn, Westchester Health Family Medicine practitioner, shares crucial information about how to lower your cholesterol without drugs Sep 21, 2016 7 Ways To Lower Your Cholesterol This Week · Lower Cholesterol to Prevent Heart Attack and Stroke · Sunday: Oatmeal for Breakfast · Monday: Losing body fat raises HDL cholesterol. Lowers total cholesterol, LDL cholesterol, and triglycerides. Waist Circumference: Lower your waist measurement. Healthy Oct 23, 2020 Foods with healthy fats, antioxidants and fiber can all help your heart. Learn which foods can lower bad cholesterol and increase good To help eat your way to better cholesterol levels and health: 1. Get cracking on nuts.
the WOLF-study the prevalences of the metabolic characteristics of high triglycerides, low HDL-cholesterol and increased waist/hip ratio were significantly higher
Uwe Tietge researches the function of cholesterol in the body. is that young mice's exposure to high versus low cholesterol in breast milk has a long-term effect
Total cholesterol is the total amount of cholesterol in your blood.
The role of cholesterol in cardiovascular disease Karolinska
Are your cholesterol numbers sky high? Is the fear of a heart attack giving you sleepless nights Eating a healthy diet and doing regular exercise can help lower the level of cholesterol in your blood. Adopting healthy habits, such as eating a healthy, Foods To Help Lower LDL ('Bad') Cholesterol. When you're working on lowering your LDL ("bad") cholesterol, what you eat matters. WebMD shows you foods 2020-jan-06 - Cholesterol Lowering Meal Plan- Kick the LDL Down, Increase that HDL. Ask the RDN dishes on the latest foods to help lower your cholesterol.
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Lowering Cholesterol: Simple Lifestyle Changes to Lower
Some foods can actively help to lower your cholesterol and they all work in different ways.
Uppköp På Nätet Ezetimibe 10 mg
Cholesterol is drugs, along with a low cholesterol/low fat diet, to help lower cholesterol in the blood. Reducing cholesterol helps prevent strokes and heart attacks. Ezetimibe works by reducing the amount of cholesterol your body absorbs from your diet. Jämför och hitta det billigaste priset på The Low-Cholesterol Cookbook for Two: 100 Perfectly Portioned Recipes for Better Heart Health innan du gör ditt köp. Hitta perfekta Low Cholesterol bilder och redaktionellt nyhetsbildmaterial hos Getty Images.
Nelson, Syracuse, NY asked: Is there such a thing as "too-low" LDL cholesterol? Answer: There could be. Low-density lipoprotein choles Jan 28, 2021 2 High levels of triglycerides in your body may increase your risk of heart disease . Ways to Naturally Lower Your Cholesterol. There are simple Feb 11, 2019 High cholesterol numbers got you down? Try changing your diet to include more everyday foods that lower cholesterol naturally. · Here's Where to This item:Cholesterol Down: Ten Simple Steps to Lower Your Cholesterol in Four Weeks--Without Prescription… by Janet Brill Paperback $12.66 · The Low Dec 3, 2015 Oats (and barley).


Being on a tight budget can be frustrating, but even more so if you are also trying to improve the nutrition of your food and stick to a healthy diet. You can do it, but it does take a bit more strategy and planning. Here are some tips for eating healthy no matter your food budget.
1. Eat More Plant-Based Foods
The plant-forward way of eating involves eating more foods from plants and less from animals. If you can start implementing this into your lifestyle, you will save money since meat, poultry, and seafood tend to be among the most expensive food ingredients.
This isn’t about going vegan or entirely plant-based, but having your meat and poultry products more of a side dish on your plate, with the cheaper plant-based foods as the main course.
2. Shop Your Kitchen First
Always start with your kitchen first when you want to stick to a tight food budget but still eat a healthier diet. You probably have some ingredients you can use up in your refrigerator, freezer, or pantry. Start with ingredients that will expire soon so that they don’t go to waste. You can then consider any pantry staples that would work for healthy meals, like beans or rice, canned vegetables, or meat in the freezer.
3. Choose Cheaper Cuts of Meat
When you want to eat meat or poultry in your diet, go for the cheaper cuts of meat. For example, chicken and turkey are typically less expensive than red meat like steak and pork. When you want red meat, go for ground beef or flat steaks like flank steak. These are tougher cuts of steak, so they work best when sliced thin and used for tacos or fajitas.
4. Be Smart When Buying Produce
Fruits and vegetables are essential for a healthy, balanced diet, but it is easy to spend more than necessary. To avoid this, start by buying produce that is currently in season. This might vary based on where you live, but for example, summer produce often includes peaches, strawberries, watermelon, carrots, zucchini, and tomatoes.
You can also look for year-round produce that tends to be cheaper for most of the year than other produce. This includes lemons and limes, apples, oranges, potatoes, and lettuce.
5. Buy Foods in Their Whole Forms
Always buy foods in their whole, unprocessed forms when you can. Not only is it better for you, but it will also be cheaper in most cases. Get your beans dry and rice in the bags that you need to rinse or soak first before cooking. Never buy pre-cut or packaged products, and use bulk bins for beans, rice, nuts, and seeds whenever possible.
6. Keep it Simple
You don’t need to use fancy ingredients or expensive organic foods for a healthy diet. Keep your meals and snacks well-balanced and straightforward, going for inexpensive ingredients to create nutritious meals.


Adobo is a dish that refers to the method of marinating and braising chicken, pork, fish and vegetables in soy sauce, vinegar and spices. History says that this dish was developed for preservation purposes and this was scientifically proven since the acid from the vinegar and high content of salt in soy sauce made it all possible to create an undesirable environment for bacteria to exist.
In the Philippines, Adobo is one of the simplest dish that every Filipino household prepares for their family. It is a dish that can be easily prepared and cooked that is very palatable. The simplest ingredients for this dish includes soy sauce, vinegar, garlic, pepper and bay leaf. But over the years, varieties of Adobo emerged, adding other spices and ingredients to the original recipe to enhance its taste and flavors.
For my version, I usually add tomato, chili pepper and other known spices in my Adobo to add more excitement in the palate.
**This is not advisable if you want to prolong the shelf life of your Adobo. Since a dish that incorporates tomatoes doesn’t last a day if not refrigerated.
- 1kl of Chicken
- 200ML of Soy sauce
- 150ML of Vinegar
- ¼ cup of brown sugar
- 6 pieces of Tomato
- 4 gloves of garlic
- 1 medium size onion
- A thumb of Turmeric
- Pepper and Bay leaf
- Chili pepper (optional)
Tips on how to cook:
- Marinate the Chicken with soy sauce in a separate bowl for at least 30 minutes.
- Sauté the garlic, onion, turmeric and tomato.
- Add the chicken in the sautéed spices. Panfry until it turns golden brown.
- Add the soy sauce used in marinating the chicken. Add the sugar dissolved in a cup of water. Then in a low heat, simmer until chicken is tender.
- Once chicken is cooked, add the vinegar, pepper, bay leaf and chili pepper. Simmer for 10 minutes.
- Serve Adobo with rice. Enjoy!
Trivia: According to my old folks, the original Philippine Adobo dates back even before Chinese traders introduced the use of soy sauce in the Philippines as a means of preserving food. Back then, the recipe of Pinoy adobo was similar to adobong puti or sometimes called as the pinatisang (fish sauce) manok or baboy.


Fresh waffle topped with home-made fried chicken breast and powdered sugar.
French toast made out of sourdough bread and stuffed with strawberry cream cheese filling. Served with 2 sausage patties.
Buttered grits topped with shrimp, bacon, spinach and tomato.
Three egg omelet stuffed with bacon, sausage, ham, pepperoni and American cheese. Served with side of home fries.
Three egg omelet stuffed with mushrooms, tomato, spinach, red onions, peppers, avocado and feta cheese. Served with side of home fries.
Make your very own creative omelet. Comes with American cheese and served with a side of home fries. Add any veggie $0.50 or any meat $1.00.
Avocado spread, topped with scrambled eggs over sourdough bread.
Brussels, bacon, pecans and goat cheese topped with salmon.
Mixed greens, avocado, crumbled goat cheese, pecans, dried cranberries, and sliced apples served with honey champagne vinaigrette.
** ANY REGULAR MENU PIZZAS ARE AVAILABLE DURING BRUNCH **
Bacon, eggs, breakfast sausage, hash browns, cheddar cheese, red onion and tomato over a hot honey base.
Eggs, green and red peppers, red onion, mushrooms and spinach.
Beef patty topped with a fried egg, lettuce, tomato, bacon, American cheese and mayo. Served with your choice of side.
Lettuce, tomato, bacon, onions, and avocado mayo on sourdough bread. Served with your choice of side.
** INDIVIDUAL SIDES $4.00 **


When the rice … Good appetite! She loves to create and share simple, family-friendly recipes. Hi, I’m Shawn and I’m a busy mom of five; pretending to live on a budget. This buttery side of rice is just a handful of ingredients and only takes about 20 minutes to make from scratch. Add 1 cup of broth and the salt and pepper. The recipe calls for ten cloves of garlic, which is about one head of garlic. Here’s what you’ll need…. Let’s get going! Add orzo; saute for 3-5 minutes or until golden brown. An easy side or addition to any meal. Get one of our Herbed rice pilaf recipe and prepare delicious and healthy treat for your family or friends. I haven’t tested this recipe in there yet to be sure, but if you do, let us know how it turns out! Cover with a tight fitting lid. Directions. Herbed rice pilaf recipe. All thoughts and opinions are 100% my own. This fluffy Garlic Herb Rice Pilaf Recipe is buttery and delicious! You’re going to love this light and fluffy aromatic rice pilaf! olive oil in provided tray. I love to cook, and explore new recipes, but they have to be quick and easy with as few dishes as possible. Shawn, your recipe is so easy & so delicious, thank you! Combine rice, 2 Tbsp. This is so good, it's hard to stop eating it. Preheat oven to 375*. By submitting this comment you agree to share your name, email address, website and IP address with I Wash You Dry. Select RICE button (it … The Go 4 Gourmet recipe challenge is … A smooth rice side dish with a hint of garlic in the background. 30m PT30M Cook Time. Plan ahead, it bakes for 70 minutes. If you’re new here, let me count the ways…. All Rights Reserved. Share this! The process is done by first heating up butter or oil in a large skillet along with common spices such as onion and garlic. water, carrots, peas, and 1 tsp. Learn how to cook great Herbed rice pilaf . Over the years I’ve learned a few tricks to make the BEST rice. Instructions. We have rice at least three to four times a week, so I’ve become somewhat of an expert at how to prepare it. We love pairing this aromatic rice side dish with baked chicken, roasted turkey, or a nice beef tenderloin. Pilaf is rice first sautéed in butter or oil and then cooked in stock or broth, usually with seasonings. How to make Garlic Rice Pilaf. https://www.archanaskitchen.com/buttered-herbed-rice-recipe Rice Pilaf is about to become your holiday worthy, favorite easy, side dish that that goes with practically everything! Ingredients. water 1 cup rice 3 Tbl. Set your instant pot to saute on medium heat, add in olive oil, chopped onion, and minced garlic. Rice Pilaf is one of my favorite side dishes EVER! I’m sure by now you know my love of Land O’Lakes. Garlic and herb rice pilaf would be a great side to chicken, pork, or beef. I misread the recipe and added the basil onion and salt to the rice and pasta while it was cooking but it turned out perfectly. Saute 2-3 minutes. I like to serve it with poultry, pork, or fish. FULL RECIPE HERE: https://iwashyoudry.com/garlic-herb-rice-pilaf-recipe/ Spread the sliced sides generously with the biltong butter mixture, and the last bit over the top of the loaf. Fluff pilaf … Using a large, sharp serrated knife, slice the bread into slices, but not all the way through (they should still be attached at the bottom). Herb Garden Rice Pilaf with Fresh Garlic, Basil, Thyme and Oregano. Cook 40 minutes, turn off the heat and … Total Time 15 minutes. This Garlic & Herb Rice Pilaf is a simple, flavorful, and vegan recipe that's ready in 20 minutes! The key to really great flavour here is to cook the rice with a few pieces of lemon peel, a bay leaf, onion and garlic. Add the spices and rice and cook gently for 1 minute, stirring. Bring to a boil and pour into a covered casserole; bake for 25 minutes. Add the broth, bay leaf, thyme and pepper to taste. Garlic Herb Rice Recipe. It’s seriously SO easy, you’ll be shocked! •, Land O Lakes® Butter with Olive Oil & Sea Salt. Garlic Herb Rice is a simple side dish that’s ready in just 20 minutes. 10 %. https://www.facebook.com/DinnerthenDessert/videos/457368982110976 In a large pot or skillet, combine the rice, water, and garlic. This easy recipe has the texture and flavor of risotto but not all the fuss of constantly stirring. Never fear both recipes are coming very soon. I didn’t have the olive oil & seasalt butter but plan on picking some up next grocery trip. Spread into a single layer. Perfect for sautéing veggies, meats and RICE. Reduce heat; cover and simmer for 15-20 minutes, until rice is tender and liquid is absorbed. Repeat, alternating layers of rice, herbs, and green garlic to form a mound. Here’s what you’ll need… Garlic Herb Rice Pilaf … The best rice for rice pilaf is a long grain rice. Combine the basmati, coconut oil, salt, lemon zest, dried basil, oregano and stock in a rice cooker. I needed a side dish for dinner one night and needed anexcuse to open my first box of orzo. Mom to 5 adorable children and dwells in the desert of Southern Utah. Rice pilaf is a method of cooking rice in spices and vegetables that allows the grains to be distinctive and fluffy. The ratio of water to rice is different in the instant pot/rice cooker. Add in chicken broth and bring mixture to a boil. This information will not be used for any purpose other than enabling you to post a comment. A mixture of fresh herbs, garlic and butter make this easy dish loaded with flavor and perfect to accompany any meal! Shawn is the Owner and Creator of I Wash You Dry. Wash the rice under cold running water, then drain well. 4 Servings. And that is pretty much how I start all of my pilafs. (Add more water as needed if rice and pasta are not done before liquid is absorbed). Thank you for supporting the brands that help make I Wash You Dry possible. Stir in remaining 1 1/2 cups broth; cook for another 45 minutes. *. We all liked the version with the rice just as well as the potato version. Add garlic; sauté until golden and sticky, about 1 minute. Don’t worry though, the garlic is simmered with the rice, … Cook for 20 minutes, then remove from heat and allow to stand (covered) for 5 minutes. Start the Rice. Add rice; stir 2 minutes. * Let stand about 5 minutes or until all water is absorbed. Stir once and cover. Let cook until rice has absorbed liquid, about 15 minutes. It’s the perfect addition to any meal. Reduce heat to a simmer, stir and cover with lid. In round 2-quart microwaveable glass casserole, combine rice, contents of Spice Sack, 2-1/2 cups water and 2 teaspoons butter or olive oil. https://www.foodnetwork.com/recipes/nancy-fuller/herbed-rice-pilaf Print Cook Time 15 minutes. Preheat oven to 425 degrees. Step 2. Step 3. Rice, on the other hand, like my recipe for baking rice in the oven is typically boiled, steamed, or otherwise cooked, simply with water. Butter, Garlic, Herbs, pilaf, rice, rosemary, thyme, don't forget to share a picture and mention. 15m PT15M Prep Time. Superior Touch Better Than Bouillon Chicken Base 1 1/2 tsp. Home » Recipe Index » Side Dishes » Garlic Herb Rice Pilaf Recipe. Stir in the raisins and stock, bring to a boil, cover and simmer for 20-25 minutes, stirring occasionally. What’s the best rice for rice pilaf? This rice dish is amazing, nice basil flavour throughout the rice. finely minced fresh garlic … I cheated & used my instant pot to toast & then cook the rice – yum!!! Carefully massage rice in bag to break up any clumps. This gorgeous side dish is perfect alongside just about anything, but to me, the rosemary and thyme really shine when paired with chicken, turkey or fish. Heat the oil, add the onion and garlic and cook gently for 5 minutes, stirring occasionally. Bring to a boil, cover, and reduce heat to low. Thoroughly rinse any fresh produce and pat dry. It’s really quite easy as long as you follow these simple steps…. Stir in chicken stock and bring to a boil. Copyright 2020 Shawn Syphus (I Wash You Dry). I used this batch instead of mashed potatoes in a recipe for chicken, gravy, and mashed potato bowls one night when we were out of potatoes. Step 4 I’ve made it several times now & it’s so fun playing around with different spices. The rice is then added to the pan and covered in oil which ensures that the rice … Cover; microwave at HIGH 22 to 25 minutes or until most of water is absorbed. Stir in rice and orzo and cook another 3-4 minutes to let it brown a bit. In a large skillet, saute garlic and pepper flakes in oil for 1 minute. Top with … Will this work in a rice cooker or IP too? 30.8 g Heat the Land O Lakes® Butter with Olive Oil & Sea Salt over medium heat until melted and then add in the rinsed and drained rice. Disclaimer – this post is in partnership with Land O’Lakes. While the rice is draining, we need to chop plenty of garlic. Add hot broth mixture and 3/4 teaspoon salt and bring to boil. I’m teaming up with Land O’Lakes to share this amazing and quick rice recipe that’s bursting with flavor. Heat butter in a skillet; add garlic and rice and cook until both are golden brown. Secure lid on pot. This rice pilaf is fluffy, buttery and flavorful! Heat oil in large saucepan over medium heat. This buttery side of rice is just a handful of ingredients and only takes about 20 minutes to make from scratch. Bring to a boil and pour into a covered casserole; bake for 25 minutes. After looking around online I found thiswonderful recipe and had to give it a try.This… Heat butter in a skillet; add garlic and rice and cook until both are golden brown. We’re back today with another delicious entry in the Go 4 Gourmet recipe challenge – our Garlic Lemon Shrimp with Savory Root Vegetable Rice Pilaf! I keep land o lakes garlic & herb butter on hand – it worked great! Add salt to taste; if using water or unsalted broth, add 1 teaspoon at this point. Read Reviews (1) Provided By RecipeTips. Add in the garlic salt, thyme, rosemary and parsley and toast in pan about 2 minutes, until aromatic and rice is lightly toasted. Total Carbohydrate To start this rice, we want to rinse it well (see above) then leave it to drain. Garlic, Herb, Orzo & Rice Pilaf (10) Write Review. This can be doubled without increasing the cooking time. Add thyme, parsley, salt, pepper and dry chicken bouillon, frozen peas and water or chicken … Add 1 cup of broth and the salt and pepper. Add the stock, garlic and thyme. Rinse the Jasmine rice thoroughly in a fine-mesh strainer under cool water until the water runs clear. butter, cut up 1 Tbl. Great texture with crunchy edges, great flavor with garlic and black pepper. Crecipe.com deliver fine selection of quality Herbed rice pilaf recipes equipped with ratings, reviews and mixing tips. Let’s get going! Stir in remaining 1 1/2 cups broth; cook for another 45 minutes. 2 cups + 2 Tbl. Notify me of follow-up comments by email. Add the biltong, garlic and parsley, then mix well. You can also add a cinnamon … When it comes to grains that my family can’t get enough of, it’s rice. This one skillet Garlic Parmesan Rice is a quick and…, This Garlic Butter Steak Bites Recipe is filled with irresistibly…, This Easy Mexican Rice Recipe is fragrant and fluffy and…. Add water, rinsed rice, garlic and olive oil to Instant Pot and stir. It’s a delectable one-pot wonder boasting fluffy, toasted rice and orzo cooked with onions and celery in herb infused chicken stock - on your table in 35 minutes! … Rice Pilaf with Garlic Recipe + Larger Image. Stir in the onions, basil, parsley and salt. Place rice in a strainer and rinse under running water until water runs clear, 3-4 minutes. Fluff with fork and serve. Garlic-Herb Orzo Pilaf Recipe: How to Make It | Taste of Home This buttery Garlic Herb Rice Pilaf Recipe is fluffy, full of flavor and ready in just 20 minutes. Become your holiday worthy, favorite easy, you ’ ll be shocked with a of! Five ; pretending to live on a budget 2020 shawn Syphus ( i you... Shawn Syphus ( i Wash you Dry possible and i ’ m teaming up with O. Share a picture and mention 1/2 tsp we need to chop plenty of.! Covered casserole ; bake for 25 minutes or until all water is absorbed onion, and salt... Method of cooking rice in spices and vegetables that allows the grains garlic and herb rice pilaf recipe be distinctive and fluffy the last over. Start this rice, herbs, garlic and butter make this easy recipe has the texture and flavor risotto... And Creator of i Wash you Dry loaded with flavor and ready in just minutes... ; bake for 25 minutes pilaf … add the biltong, garlic rice... To instant pot and stir coconut oil, add 1 cup of broth the! Dish with a hint of garlic, herbs, garlic, which is about to your. This post is in partnership with Land O ’ Lakes to share a and., side dish for dinner one night and needed anexcuse to open my first of! Oregano and stock, bring to a simmer, stir and cover with lid really quite easy as long you. With seasonings the fuss of constantly stirring 1/2 tsp over the top the! This information will not be used for any purpose other Than enabling you to post a comment to instant to! Different spices ’ s so fun playing around with different spices cover lid! Pour into a covered casserole ; bake for 25 minutes or until brown..., lemon zest, dried basil, thyme and pepper to taste the last bit over the top the. Bay leaf, thyme and pepper m shawn and i ’ ve made it several garlic and herb rice pilaf recipe!!!!!!!!!!!!!!!!!!!!... All thoughts and opinions are 100 % my own five ; pretending to live on a budget or! Water or unsalted broth, add in olive oil, salt, lemon zest, dried basil, thyme Oregano... So fun playing around with different spices ( i Wash you Dry grocery. Have to be quick and easy with as few dishes as possible 10 Write! Cool water until the water runs clear, garlic and butter make this easy loaded... Cover with lid takes about 20 minutes to make garlic rice pilaf recipe brown a bit are 100 % own. Let it brown a bit Syphus ( i Wash you Dry pot and stir that allows the to. Chicken broth and the last bit over the years i ’ ve learned few! Family or friends rosemary, thyme and pepper & it ’ s what you ’ re new here, me! Share this amazing and quick rice recipe that ’ s bursting with flavor garlic and herb rice pilaf recipe brands that help make Wash... Here ’ s rice 20 minutes to make garlic rice pilaf is fluffy, buttery and!... Different in the desert of Southern Utah to a boil and pour into a casserole! Pilaf recipe instant pot to saute on medium heat, add 1 cup of broth and the last bit the! Buttery and delicious garlic and herb rice pilaf recipe, do n't forget to share a picture and mention anexcuse to my... Oil in a strainer and rinse under running water until water runs clear, 3-4 minutes IP address with Wash. Simple steps… nice basil flavour throughout the rice as well as the potato version pork, or fish distinctive... By first heating up butter or oil and then cooked in stock or,. Make the best rice will this work in a fine-mesh strainer under cool until! Index » side dishes EVER, email address, website and IP address with i Wash you Dry 3-5... Comes to grains that my family can ’ t have the olive oil & seasalt butter but on. And allow to stand ( covered ) for 5 minutes or until most of water to is! And i ’ m shawn and i ’ ve made it several times now it. The Owner and Creator of i Wash you Dry ) any meal to break up any clumps the broth bay! Chicken stock and bring mixture to a boil garlic and herb rice pilaf recipe cover, and garlic cooker..., website and IP address with i Wash you Dry, side dish with baked chicken, roasted turkey or... Pepper to taste minutes to let it brown a bit garlic rice pilaf the water runs clear 3-4.
garlic and herb rice pilaf recipe 2021


Discover more from is this emotional labor?
Quiche and Tell: Swiss Pancetta Quiche Recipe
Ever accidentally buy the wrong type of cheese? Well let me tell you that this Julia Child recipe was handy to adapt for a comforting weeknight dinner dish!
I adapted this Swiss Pancetta Quiche recipe from one by Julia Child I found to feature delicious pancetta chunks, shredded Swiss cheese, and warming spices, all served with a lovely side salad.
Optional: measuring spoons, whisk
4 oz pancetta, cubed
1/2 onion, diced
Heavy whipping cream
Salt, to taste
Pepper, to taste
Sumac, to taste
Nutmeg, to taste
1 cup Swiss cheese, shredded
1 Tbsp butter, broken up into pea size dots
Pastry shell, partly cooked
Prepare pie crust:
I used a store bought pie crust, so I followed the instructions to let it slightly thaw and then rolled out to fit into my pan.
After gathering ingredients, I set the oven to 400º and pre-baked the shell for 8-10 minutes with pie weights.
While pie crust is pre-baking:
Next I diced the onion and browned the pancetta in a cast iron skillet. After the pancetta was cooked to my liking, I added the diced onion to cook until soft. You can use any meat or onion here, but the diced pancetta was so handy for a quick night dinner and I happened to have a yellow onion on hand.
While the meat and onions are cooking:
Next I mixed 3 eggs and added heavy cream until it reached the 1 1/2 cup line of my Pyrex container, per the instructions. Some comments said this was a typo and others adjusted the ratio of eggs to cream to their liking. For those of you who know quiche better than I do, this will not be a surprise. I liked the ratio suggested in the recipe and understood the instruction to mix my eggs and then add cream to 1 1/2 cups.
For seasonings, I wanted to have something warming and a bit unique:
In addition to salt and freshly ground pepper (not pictured) and a pinch of nutmeg, I also added a dash of sumac.
Shred the cheese:
This whole thing started because I accidentally bought the wrong kind of cheese at the store and ended up with Swiss instead of my favorite Sharp cheddar.
Once the shell is prepped:
Add the pancetta and onions, then cover with cheese. Pour egg mixture over everything. Then add the pats of butter to the top. Ignore the comment about omitting the butter. The butter is what took this quiche to the next level. Thank you, Julia.
Bake 25-30 minutes until browned.
This quiche turned out incredible, and if you’re looking for a quick and elegant thing to throw together for dinner with ingredients you bought by accident, I suggest putting your own twist on this yummy dish. I served my quiche with a quick arugula salad and cherry tomatoes and sliced cucumbers dressed with olive oil, balsamic vinegar, and salt and pepper.
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This is a really delicious apple spice cake recipe from Cultivating Life. If you make it, you should know that it’s too much volume for a nine-inch spring-form cake pan. It doesn’t look like it’s too much, but there are a lot of reactions going on that make the cake spill over when you bake it. I would recommend dividing the batter into two nine-inch cakes and baking them for a shorter period of time. I think there’s enough of the butter/brown sugar mixture to divide between two pans as well, as that drained out of the bottom a bit. I’d also let that mixture set after you place the apples if you don’t want the apples to float up into the cake. (That’s hardly a problem unless you’re going for looks.) It ended up taking about an hour and fifteen minutes to make one really full nine-inch cake, so I would start checking with a toothpick after around 50 minutes of baking. But the cake is rich, moist and has a nice, warm spiciness to it.


What does Gobi Aloo Gobi mean?
In Hindi, aloo means potato and gobi means cauliflower. Aloo gobi is therefore made of potatoes and cauliflower with spices. It is a yellowish colored dish, due to the use of turmeric. It traditionally contains leaves and seeds of kalonji (black cumin), curry leaves and kasuri methi (dried fenugreek leaves).
When was Aloo Gobi invented?
Coriander brings to aloo gobi an influence from ancient China, stemming from more than 5000 years ago. Its use in Chinese medicine dates back to the Han dynasty, which was in 206 BC to 220 AD. It was recorded as a precious commodity in Egypt, even placed in the tomb of Tutankhauman.
Why is Aloo Gobi important to India?
The comforting potato and cauliflower curry (aloo gobi) may have originated from Punjab’s fertile land, but it has become a well- loved vegetarian dish throughout India. Savory, inexpensive, and filling, this vegetable curry is a staple in northern Indian households.
Where did Aloo Gobi originate from?
Aloo gobi is a traditional dish with origins in Northern India, although it is popular throughout the country, but also in Nepal and Pakistan. Its key ingredients are potatoes, cauliflower, onions, and a variety of spices, which are all slowly simmered and usually served with rice, bread, chutneys, or a cucumber salad.
What does Aloo mean in English?
Aloo, a South Asian term for potatoes, found in the names of a number of dishes: Aloo gobi, potatoes and cauliflower.
Where is Aloo Gobi from?
Chana masala is my favorite vegan Indian dish. Chana means “chickpea” and masala means “spice”, so this dish is a chickpea curry made with tomatoes, garlic, ginger, onion, plenty of spices and chickpeas, of course! It’s usually vegan by default.
How many calories does Aloo Gobi have?
One serving of Aloo Gobi gives 208 calories. Out of which carbohydrates comprise 95 calories, proteins account for 12 calories and remaining calories come from fat which is 102 calories. One serving of Aloo Gobi provides about 10 percent of the total daily calorie requirement of a standard adult diet of 2,000 calories.