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Monday, February 27, 2012
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Updated 12/24/13, see the end for details.
Now, to be fair, most of these news releases make it clear that it’s not strictly what the restaurants serve that matters; it’s what people actually order there. Unfortunately, it seems like people aren’t eating the healthy items. The study I linked to involved almost a hundred adolescents who ate meals at both Subway and McDonald’s on separate days. The researchers took the receipts of their meal purchases and calculated that the participants purchased an average of 1,038 calories at McDonald’s versus 955 at Subway. They concluded that despite Subway’s healthy vibe, meals there are just as likely to contribute to overeating as compared to meals from McDonald’s.
This study is somewhat relative to me since it’s no secret that I am a Subway addict. At home, there are multiple Subways within a 15-minute drive. At Williams College, there’s a subway within a thirty second walk from my dorm. And at Greensboro, where I’m spending the summer, I’ve already found two Subways close to my work area.
In contrast, I don’t eat at McDonald’s anymore. The last time I remember even getting a meal there was …
… actually, I’m honestly not sure. My bess guess is during eighth or ninth grade. So it’s been a while since I’ve had a full meal there, so the study may be a bit biased in the sense that if its participants were willing to eat at McDonald’s, it’s not likely that they would order the healthy items at Subway.
But just to be sure that I’m at least avoiding the worst of Subway’s stuff, I decided to analyze my most recent meal there. I ordered a 12-inch nine-grain honey oat sandwich with oven roasted chicken, cheddar cheese, lettuce, onions, and spinach.
According to Subway’s nutrition information, my meal had the following calorie counts (note that I need to double everything, since they only list the 6” size):
- 12” Honey Oat Bread: 520 Calories, 6.0 g of fat, 600 mg of sodium, 10.0 g of dietary fiber, 18.0 g of sugar, and 18.0 g of protein.
- Oven roasted chicken: 640 Calories, 3.0 g of fat, 1220 mg of sodium, 10.0 g of dietary fiber, 16.0 g of sugar, and 46.0 g of protein.
- Cheddar cheese: 120 Calories, 10.0 g of fat, 180 mg of sodium, 0.0 g of dietary fiber, 0.0 g of sugar, and 8.0 g of protein
- Lettuce: Insignificant counts for everything.
- Onions: Insignificant counts for everything
- Spinach: Insignificant counts for everything (except Vitamin A).
That turns out to be a total of approximately 1,280 Calories, 19.0 g of fat, 2,000 mg of sodium, 20.0 g of dietary fiber, 34.0 g of sugar, and 72.0 g of protein. Note that on rare occasions (about 10 percent of the time), I’ll order sides and a drink, so for now I’ll just ignore those (and should make myself never order them in the future). Yes, the amount of calories is surprising to me, and it’s significantly higher than those reported in the study. But in my defense, I’d argue that this meal is leaner as a whole than most meals people order from Subway.
According to this article, which is based on the same study, Subway meals had on average 42.0 g of fat, 2,149 mg of sodium, and 36.0 g of sugar. So despite the higher calorie count as a whole, I’m actually getting less sodium, less sugar, and less than half the amount of fat on average, all while getting some fiber and protein as an added benefit. In addition, I always have to tell the Subway workers to add more lettuce and spinach to my sandwich and to never add dressing. Actually, one of the articles has the interesting idea of asking for half the amount of meat they normally add and replacing the “empty space” with vegetables. If I had done that today, that would have pushed the meal’s Calorie count below the 1,000 Calorie threshold.
Finally, while I did order chicken this time around, the most common protein for me to add to the sandwich is turkey, which will pack in 800 fewer Calories (though, admittedly, with 340 mg more sodium). I only order chicken or turkey from Subway, and not the buffalo chicken kind.
While the meal may be a bit Calorie-excessive, I’m not terrified since I aim to eat about 3,000 Calories a day. It’s at least giving me almost as much protein as I need a day, plus a considerable amount of fiber, which when considered with my fiber-loaded breakfast cereal means I’m getting a healthy amount daily.
I do conclude, though, that it’s not best for me or anyone else to eat at Subway every day. I don’t, of course. Once a week is a nice upper bound for me, and on days that I do eat meals from Subway, I make sure to balance it with eating extra fruit and whole wheat products.
To those of you who regularly eat at Subway, try analyzing one of your meals these days and see what you discover.
Update 12/24/13: The text above is the original entry, which I have kept unchanged for historical purposes. What’s rather amusing in retrospect is that about a week after this was first published, I had my last Subway meal. I have officially quit eating Subway foods.
I realize that my analysis in the original post was more of a McDonalds versus Subway thing, but really, I should be focusing on the question of: should I eat Subway food at all? I’ve concluded, due to the way they cook/store their meats and because of my newfound concern over grains, that Subway is simply not going to be part of my diet for the rest of my life, unless they fundamentally alter the way they make sandwiches.


Story: Paula pig
3 kids edited , 80 words , 2 COUNTRIES
TYPE: You Choose
Paula pig lived with her mummy, daddy and brother. Today was a special day, it was Paula pigs birthday! All she wanted for her birthday was...
an ice cream shop. She was excited to work at the ice cream shop. Mummy, daddy and brother gave her real ice cream shop for her birthday present. Paula pig was really happy, because it was real one. The ice cream shop was very big. When she checked the ice cream freezer, she was disappointed because there was only chocolate flavour. So she.....
made lots of new ice cream flavours herself. She made blueberry, vanilla, strawberry, mango, coconut, passion fruit, banana and blackberry flavours! Paula pig was very happy, she had ice cream for everyone. Then she made a ice cream cake for her birthday, it was chocolate and mango flavour. She then put dinosaur sprinkles on the top. Paula's mummy and daddy were very happy because...
BY: No name found
Country: No country found
the really wanted to eat the cake too! Then they put the candles on and Paula Pig had to blow them out. She was about the blow when...


The project starts from the concept that the host microbial community (MC) is influenced by the host itself and by the microbial community of the system in which the host is living. It is anticipated that there is a reciprocal interaction between the different compartments of the system in every stage of the life cycle.
Nutrition & Health
An improvement in broodstock nutrition and feeding has been shown to greatly improve not only egg and sperm quality but also seed production. Gonadal development and fecundity are affected by certain essential dietary nutrients, especially in continuous spawners with short vitellogenic period
As the Mediterranean production of marine cultured fish increases, the demand for good quality seed has been continuosly arising. To satisfy that increasing demand spawning quality and seed production success must be improved by controlling the nutritional quality of broodstock diets and first-feeding regimes
Settlement, Growth and Survival of the Donkeyâ€™s Ear Abalone Haliotis asinina (Linne) in Response to Diatom Diets and Attachment Substrate
The effect of feeding four diatom diets (Amphora sp., Navicula ramosissima, Amphora sp. + N.ramosissima, and mixed diatoms) and two attachment substrates (PP+CCA: polyvinyl plates with crustose coralline algae; PP-CCA: polyvinyl plates without crustose coralline algae) were determined for seed production of abalone, Haliotis asinina
The problem of meeting dietary protein requirements in intensive aquaculture of marine fish larvae, with emphasis on Atlantic halibut (Hippoglossus hippoglossus L.)
Atlantic halibut are slow feeders and may thus suffer more from nutrient leaching than species eating more rapidly. Feed formulation techniques affect dietary protein leaching, and in this paper, different techniques and their impact on feed properties are described
In vitro digestibility of water-soluble and water-insoluble protein fractions of some common fish larval feeds and feed ingredients
In vitro methods have previously been utilised for the rapid and reliable evaluation of protein digestibility in fish. In this study we used in vitro methods to compare the digestibility of various live and artificial larval feeds and feed ingredients
Use of formulated diets as replacements for Artemia in the rearing of juvenile American lobsters (Homarus americanus)
In recent years, commercial Artemia replacement (CAR) diets have been developed and marketed for use in aquaculture production of marine shrimp. Three separate experiments assessed the utility of rearing American lobsters on these shrimp CAR diets
This document provides a general summary of the European abalone (or ormer) Haliotis tuberculata feed requirements followed by a site specific assessment related to potential impacts. This document can be used as a template adapted to individual needs...Read More.
Pond Culture of Mud Crab Scylla serrata (Forskal) Fed Formulated Diet With or Without Vitamin and Mineral Supplements
The effects of three diets on the growth, survival, FCR, and production of mud crab Scylla serrata were investigated
THESIS: Digestive profile and capacity of the mud crab (Scylla serrate). By Marko Pavasovic, Queensland University of Technology
A key focus of the current study will be to use the mud crab, Scylla serrata, as a model system to determine the capacity of cultured crabs to digest protein and various classes of carbohydrates incorporated into formulated diets. Another goal is to determine if mud crab digestive processes or feed digestibility are altered by changes in the protein or carbohydrate profiles in the diet
This paper looks at the nutrient requirements and digestive traits of bivalves...Read More.
M.R.Kitto* and Regunathan C.** *Assistant Professor, Faculty of Marine Science, King Abdulaziz University, P.O. Box : 80207, Jeddah 21589, Saudi Arabia. Email: firstname.lastname@example.org **Aquaculture Specialist, 228 B, East of DVD School, Kottar, Nagercoil, Tamil Nadu, India. E mail : email@example.com(Corresponding Author) Authors of this review feel that the cost for culturing live algae used for enrichment could be drastically curtailed in the new millennium by using agricultural fertilizers and the partial supplementary utilization of underutilized waste products like sterilized sardine pastes or sugarcane molasses extracts or rotifer culture media waste water and / or seaweed liquid fertilizer extracts of Ascophyllum or sterilized trash fish waste water. Modern technologies where probiotics are involved in shrimp larviculture, employing rotifers as starter live feed holds much promise as live-feed mediated delivery of probionts efficiently incorporates the benign bacteria to the targeted shrimp larvae...
José Luis Zambonino-Infante, Giorgos Koumoundouros, Amos Tandle Larval deformities are mostly induced at the hatchery stage by several environmental factors (abiotic factors), diseases and some dietary components. This paper investigates the potential influence of some dietary vitamins in the appearance of malformations. The impact of the dose of the vitamin mix recommended by NRC93 was evaluates, and three vitamins in particular were studied: Vitamin A (retinol acetate), vitamin D (1,25 dihydroxycalciferol), and vitamin C (ascobyl polyphosphate).
Research on nutrient requirements of ornamental fish requires more than just growth rate in order to determine optimal dietary inclusion levels.
This paper examined feeds already developed for food fish to find whether they are suitable as feed for ornamental fish
This paper finds that ornamental fishes are good models for color enhancement through diet and that this enhancement may be achieved using products made by marine biotechnology companies
The effects of feed type on feed intake and conversion, ovary weight, and fertility were studied in red swordtail, Xiphophorus helleri. Juveniles were fed Artemia, earthworms, liver, pelleted feed, or a mixed diet.
This paper reviews tracer methodologies used in nutritional studies for fish larvae, including their advantages and limitations, and illustrates with examples of such studies dealing with feed intake, digestion, absorption and utilization of nutrients
Results of ASA/China 1999 Feeding Trial 35-99-61
Feed particle size requirements for crucian carp of 2-cm to 7-cm total length were determined in a joint study by ASA and the Zhejiang Freshwater Fisheries Research Institute in Huzhou, China. Results were used to formulate feed size recommendations for fish farmers producing crucian carp using feed-based production technologies. Crumble feeds of size 0.5-mm and 1.0-mm are recommended for fry of 2-cm and 3-cm total length, respectively. Crucian carp fry can be weaned to a 1.5-mm extruded pellet at 5-cm total length
The aim of this paper is to provide explanations of how dietary phospholipid (PL) globally improves fish larval development, including growth and survival, digestive functions and skeletal development, and to propose optimal PL levels and sources in fish larval diets
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This week, in the final part of my series, I’m showing you how to make some of my all-time favourites.
Among them is my most frequently requested recipe, for my chocolate cake, which I’ve used in the magnificent Salted Caramel Chocolate Drip Cake and Paint Flick Cake.
I’ve made my Fairy Tale Castle Cake in a pretty pink here, but you can choose any colour you like.
I made several versions for my children’s parties when they were young, even covering one in chocolate buttons for my son.
My delicate Vintage Teapot Cake is perfect for a sophisticated occasion. It’s not as difficult as it might first appear, but it does require some time and patience.
It will give you the chance to try some of the sugar paste and piping skills I’ve shown you over the past two weeks.
If you don’t feel up to tackling the sugar paste flowers, supermarkets now stock a great selection, and there’s a template for the handle and spout to make those easier to shape.
Fiona reveals her tips for decorating challenging fairy tale castle cakes (pictured) and easier alternatives such as fancies
Finally there’s a deliciously moist Lemon And Elderflower Cake. It’s perfect for spring, which is surely why Harry and Meghan have chosen that flavour for their wedding cake next weekend.
I’ve topped mine with giant sugar paste blooms, but you could use fresh elderflower sprigs if you prefer.
I’ve given you some online stockists for equipment and speciality items where appropriate, but if you want an even fuller list, see the first part of my series.
I do hope I’ve inspired you to try your hand at cake decorating, or given you the confidence to tackle new skills. Maybe, like me, you could become addicted to creating showstoppers in your spare time!
MODERATE: This cake, using my favourite chocolate cake recipe, is simple to decorate – just make sure your drizzle is the right consistency for neat drips.
Preheat the oven to 180°C/fan 160°C/gas 4 and butter and line the tins with parchment. Then, make the first batch of cake mixture.
Pour 200ml of boiling water over 2tbsp cocoa powder, stir and cool. In a heatproof bowl set over gently simmering water, melt 100g of the chocolate and stir in 150g yoghurt and 1tsp vanilla.
Sift together 250g of the flour, 1tsp baking powder and 1tsp bicarbonate of soda. In the bowl of a food mixer, cream 180g butter and 300g sugar for 5 minutes, until really light.
Slowly add 3 eggs, lightly beaten, with 1tbsp of the flour mixture. Gently fold in the flour and chocolate mixtures.
Leave in the tins for 2 minutes, then turn out onto a wire rack. Leave until cold. While they’re baking, make the second batch of mixture using the remaining ingredients in exactly the same quantities, so it’s ready to bake when the tins have cooled.
To make the buttercream, beat the butter and icing sugar for 5 minutes until creamy. Melt the white chocolate in a bowl over a pan of barely simmering water, making sure the bowl doesn’t touch the water.
Cool for 10 minutes then beat into the butter and sugar until smooth. Place 5tbsp of the buttercream in a bowl and stir in the caramel and salt, to make the filling.
To assemble your layers, level the cakes with a serrated knife then place one, upside down, on the cake drum, securing with buttercream.
Use the caramel filling to sandwich the cakes together, making sure the one on top has its flat bottom uppermost. Spread a thin layer of buttercream over the cake and chill for 15 minutes.
Put the cake on a stand or turntable – use a palette knife to help you lift it – then cover it and its drum with a thicker layer of buttercream.
Smooth with a scraper, then chill for 10-15 minutes. For the drizzle, melt the dark chocolate as for the buttercream.
Stir in the oil until you get a smooth, thick pouring consistency. To decorate, follow the step-by-step guide below.
Melt the dark chocolate as for the icing and drizzle. Line a baking tray with non-stick parchment and pour the chocolate into the tray, spreading it thinly.
Set in the fridge for 15 minutes. Repeat with the white chocolate. When both are set, break into shards and arrange on the cake, pushing each piece gently through the drizzle topping.
STEP 1 Remove the cake from the fridge, still on its stand or turntable. Place the drizzle in a plastic piping bag, snip the end to make a small hole and, starting slowly, gently pipe around the top edge of the cake as shown, so the chocolate starts to drip down the sides.
STEP 2 The chocolate should set on the chilled cake as it flows down but don’t overdo it – it looks best with a mix of short and long drips. If the drizzle pours and drips too quickly, wait until it has cooled slightly in the piping bag, and if it’s too thick, warm it in your hands.
STE P 3 Now cut a bigger hole in the bag and squeeze out the rest of the mixture to pour over and ‘flood’ the top of the cake, spreading it with a palette knife – this may increase the drips on the side too. Set in the fridge for 10 minutes, then decorate with your shards.
This is a fun way to decorate the chocolate cake from my recipe above – you only need 2 cakes, so halve the ingredients
Put 200g (7oz) chopped chocolate (60-70% cocoa solids) in a bowl. Bring 300ml (10fl oz) double cream to the boil, rest for a minute, then pour onto the chocolate and stir until smooth.
Cool then use ¼ of it to sandwich the cakes. Pour the rest over the top and sides. Chill for 10 minutes.
Mix ¼tsp of coloured dusting powder with ¼tsp of edible pearl lustre (from cake decorating shops), and add a drop of vodka to make a smooth paint.
Dip a brush in, then (test on paper first) flick your wrist to flick it on the cake. To splatter, use fingers to flick the brush hairs. Repeat with other colours.
CHALLENGING: This delightful toffee-flavoured sponge castle is sure to be greeted with pure delight – a perfect centrepiece for any birthday party.
Believe me, it looks more difficult to make than it actually is – my instructions will guide you through.
Preheat the oven to 180°C/fan 160°C/gas 4. Butter the 2 x 20cm tins and the 15cm tin and line the bases with parchment.
Sift the flour and baking powder into a bowl, add the butter, eggs, sugars and vanilla and beat with an electric mixer until well blended. Do not over-mix.
Divide between the 3 tins to equal depths. Bake the cakes for 20-25 minutes, until a skewer emerges clean.
Remove from the oven and leave to cool for a few minutes, then turn out onto a wire rack. Remove the papers and leave to cool fully.
Heat over a low heat until a deep caramel colour. Remove from the heat and add the cream and vanilla extract. Stir until you have a smooth, shiny caramel.
Using an electric mixer, beat the remaining butter until pale and fluffy. Add the icing sugar and beat for at least 5 minutes, or until light and creamy. Beat in the cooled toffee mixture.
Using a serrated knife, trim the cooled cakes level. Sandwich the 2 x 20cm cakes with buttercream, making sure the flat bottom of one cake is uppermost.
Cut the 15cm cake in half horizontally and sandwich back together with buttercream, making sure its flat bottom is uppermost.
Make up the royal icing as directed on the pack. Use a blob of it to stick the 20cm cake to its 20cm board, and the 15cm cake to the stacked 15cm drums. Spread the remaining buttercream all over both cakes and the sides of their board/drums.
On a work surface dusted with icing sugar, roll out 2 circles of pink sugar paste about 5mm thick and large enough to cover each cake and the sides of their cake board and drums. Use the circles to cover the cakes, gently rubbing the tops and sides until smooth.
Adhere the large cake to the 30cm drum with royal icing. Insert 4 of the dowels evenly, in a square shape in the centre under where the top tier will sit, to support it.
Push each stick down on the board until it will go no further, then mark with a pencil 1mm above the surface. Remove each rod, score where it is marked with a knife and snap off at that point.
Replace the rods in the holes. Spread a little royal icing on top and place the 15cm cake, on its drums, on top. To make your turrets and decorations, see steps 1-4 on the opposite page.
To finish your castle cake, stick mini marshmallows with royal icing around the edge of the cakes and stick a sugar pearl on each with royal icing.
Place a little royal icing in a piping bag. Using the No 1 nozzle, pipe windows and flower stems and leaves, and stick on glimmer flowers with royal icing.
Take some of the piece of reserved white sugar paste to make a door – using a small knife, cut a square and round off the top, and create a criss-cross pattern using the back of a knife.
Attach the door to the cake with royal icing, stick on 2 sugar pearl handles and surround the door with mini marshmallows, securing with royal icing as you go.
To make the heart decoration, cut out a heart shape in white sugar paste, spread with royal icing and sprinkle with 100s and 1,000s. Stick onto the cake with royal icing.
STEP 1 To make the turrets, cut the wide bases off 2 ice cream cones carefully with a knife, to make mini cones. Cover these and the 3 whole cones with royal icing using a palette knife. Sprinkle 100s and 1,000s onto a plate and gently roll each cone in the sprinkles until covered, then stand upright to dry. Roll 5 sausages of pink sugar paste for the turrets – mine were approximately 9cm long x 3.5cm wide, two 7cm x 2.5-3cm and two 5.5cm x 2cm
STEP 2 Insert dowelling rods through the 3 larger sausages, leaving enough sticking out at one end to go up inside your cones – test the length using the cones – and enough at the other end to insert fully into the cake (about 17cm). Insert rods into the 2 small sausages, leaving enough sticking out at one end for the cone. Lay them all down to dry, turning occasionally so there is no flat side. For the ramparts, roll out five 22cm x 2cm strips of white sugar paste, 5mm thick. Cut out squares along one side and stick on the bases of the cones with royal icing.
STEP 3 Mould 5 blobs of sugar paste into rough cone shapes and push onto the tops of the dowels to support the cones. Stick the 3 larger sausages on their dowels into the top tier (our cake above is fully decorated, but yours will not be at this stage). Stick pearls on the ramparts with royal icing. Reserve some white sugar paste to make a door and heart later (see main recipe)
STEP 4 Place the ice cream cones on top of the dowels. Attach the smaller 2 sausages to the cake drum and sides of the bottom tier with royal icing. To make flags, cut 5 x 6cm lengths of ribbon, cover with double-sided Sellotape and fold in half over the top of cocktail sticks. Cut notches in the ends so they look like flags and insert gently into the tops of the cones
FIONA SAYS: You can make the spout and handle out of thick card and paint them instead of icing on her vintage teapot
CHALLENGING: I was inspired to create this teapot by a visit to the Royal Crown Derby factory in Derby. Although it looks complicated, it really isn’t.
If you want to make the roses, see my Language Of Flowers cake in part one of my cake decoration guide.
If you’re making your handle and spout in modelling paste, rather than cardboard (see tip, above right), then do this one or even two days ahead (see below).
If you’re making flowers, rather than using shop-bought, you can do this on the day. Take just a small amount of the white sugar paste (the rest will be used to cover the cake) and colour tiny amounts with drops of your chosen colours, kneading it through.
Roll out thinly on a board dusted with icing sugar, cut out flowers and leaves with cutters and leave for a few hours. Preheat the oven to 170°C/fan 150°C/gas 3 and grease the tins.
Shape 2 thick rings of twisted foil for their rounded bases to rest on in the oven, to stop them rolling. Sift the flour, cornflour and salt into a bowl.
Beat the eggs, caster sugar and lemon zest until fluffy and slightly thickened. Fold in the crème fraîche, then the flour mixture, butter and lemon juice.
Meanwhile, make the syrup by mixing the sugar and lemon juice. When cooked, place the tins on wire racks. After a few minutes, run a knife around the edges then turn them out.
Brush the syrup over the cakes, cool completely, then chill for half an hour. To make the buttercream, beat the butter until pale and fluffy. Add the icing sugar and lemon zest and beat for 5 minutes.
Add the lemon juice gradually, to taste, and keep beating. Trim the wide tops of the cakes so they are flat, and trim the narrow base of one slightly.
Place the cake whose narrow base you trimmed onto the cake board, securing with buttercream, then sandwich the other on top with buttercream to make a ball. Cover the ball with the remaining buttercream, then decorate.
STEP 1 Make the royal icing as directed on the pack, place in a piping bag with the nozzle and seal the end with clingfilm so it doesn’t dry out. Knead the sugar paste on a work surface dusted with icing sugar, then roll into a 35-40cm circle, 5-6mm thick. Use the rolling pin to help lift it over the cake
STEP 2 Ease the sugar paste around the cake, rubbing with your hands and smoothing away imperfections. Press in around the base and cut away any excess, keeping the trimmings. While it is still soft, indent a line where you will insert the spout and 2 on the opposite side for the handle
STEP 3 Roll out some of your remaining sugar paste, cut a 9.5cm circle and stick it on top of the teapot with royal icing. Push the spout and handle into their slots, using royal icing to secure. Roll a thin sausage of sugar paste and use edible glue to stick around the edge of the lid. Make a sugar paste ball and stick on top with edible glue. Paint both with gold lustre, as for the handle and spout
STEP 4 To decorate the teapot with painted leaves and flowers, try your design first on a piece of paper. You simply dilute food colouring pastes with water and use like watercolours. Use royal icing to attach your sugar paste flowers and finish with pearl centres, stuck on with edible glue or royal icing. You can also pipe on dots for detail. Brush flowers with gold lustre to highlight
Trace the cardboard templates on the right, transfer to cardboard and cut out – they should be true to size.
Dust a work surface with icing sugar, then knead your Mexican modelling paste until soft and pliable.
Roll out the modelling paste to about 4mm thick, and cut out the spout using the template. Make the handle by rolling a long sausage, then shaping it like the template.
Mix a little gold edible lustre with a few drops of white spirit (gin or vodka) to make a paint, and use a paint brush to put highlights onto your handle and spout.
EASY: This is one large cake, cut into little squares. You can make your own decorations or simply top with ready-made ones. There’s a great selection at many larger supermarkets.
If you’re making your own sugar paste flowers, rather than using shop-bought, simply colour small amounts of the sugar paste with drops of your chosen colours, kneading it through, then roll out thinly on a board dusted with icing sugar.
Cut out flowers with the cutters and leave for a few hours to dry. Preheat the oven to 180°C/fan 160°C/gas mark 4. Butter a 30cm x 23cm Swiss roll tin and line with parchment.
Whisk the egg whites until they form soft peaks. In another bowl, whisk the yolks and sugar for a minute or two; you don’t want them too thick. Fold in the egg whites, ground almonds and baking powder.
Pour into the tin and bake for 20-25 minutes, until a skewer comes out clean. Leave to cool for a few minutes, then turn onto a wire rack covered with parchment.
When the cake is cold, level the top with a knife and turn it upside down. Warm the jam then push through a sieve, add the flower water and brush it over the cake.
On a work surface dusted with icing sugar, roll out the marzipan to the same size as the top of the cake.
Lift over the cake, press down gently and trim the edges. Cut the cake into even-sized (about 4cm) squares. Chill for an hour to make them easier to ice.
Gradually mix the orange flower water into the icing sugar, adding enough water to achieve a thickish pouring consistency. Divide between 3-4 bowls and colour each with your chosen shade.
Place the cakes on a wire rack with a sheet of paper underneath to catch the drips, and spoon the icing over, easing it down the sides with a teaspoon.
Place your flowers on top before the icing sets. Add sugar pearls to the centres of the blossoms, sticking on with royal icing in a piping bag. Pipe details on top as you like, then pack into paper or foil cases.
MODERATE: This cake flavour is very on-trend right now – particularly now Harry and Meghan have chosen it for their wedding cake – and it’s one of my all-time favourites.
Preheat the oven to 180°C/ fan 160°C/gas 4. Grease and line the base of the cake tins with baking parchment.
Place the butter and sugar in a mixing bowl and beat until light and creamy. Beat in the eggs gradually, then fold in the pistachios, almonds, ground rice or rice flour, lemon zest and juice, and elderflower cordial.
Stir until mixed. Divide between the tins and bake for 30-35 minutes, until golden and firm to the touch or when a skewer emerges clean.
Meanwhile, make the syrup by mixing the icing sugar, lemon juice and elderflower syrup in a jug. Pour it over the cakes while they are still warm, then leave to cool in the tins for 10 minutes.
Run a knife around the inside of the tins to release the cakes, then turn them onto a wire rack to cool completely. Sandwich the 2 cakes together with apricot jam, then turn the whole cake upside down so that the top surface is flat.
Use a blob of buttercream to secure the cake to the drum, and then spread the rest of it all over the cake, including in the gap between the 2 sponges, to seal in the crumbs and give a neat shape.
Place in the fridge for 30 minutes. On a work surface dusted with icing sugar, knead the white sugar paste to make it more malleable and then roll it out to form a circle slightly larger than the cake and sides, to a depth of about 5mm.
Rub over the top and sides until smooth, cutting away any excess. Attach large blooms and leaves (see step-by-step, to the right) to the cake with royal icing.
These sugar blooms and leaves will keep well for two months in a cardboard box in a dry place away from direct sunlight
BOOK OFFER: For more decorating ideas, see Fiona’s books Celebration Cakes: Party Cakes For Every Occasion and Bake & Decorate (both published by Quadrille, £12.99). To order a copy of either for £9.74 visit mailshop.co.uk/books or call 0844 571 0640, p&p is free on orders over £15. Offer valid until 2 June 2018
STEP 1 Divide the flower paste into 4 equal parts and place 3 of the pieces into different plastic bags, so they don’t dry out. Take the fourth and knead to soften. Mix with the red colouring paste, adding a little white vegetable fat if it’s too firm. Place in a plastic bag and seal, and repeat with other colours so you end up with 3 petal colours and one for green leaves and flower centres
STEP 2 Make your petals just a few at a time as they will dry quickly – you will need 4 large and 3 smaller ones for a flower and it’s a good idea to have spares in case of breakage. To make, roll the flower paste out thinly (to about 1mm thick) onto a board lightly dusted with icing sugar. Cut your petals, transfer to a foam mat and use the ball tool to soften the edges by rolling it over the paste
STEP 3 Lightly grease the petal veiner with white vegetable fat, lift one of the petals onto the veiner as shown, then press both sides together. Remove the petal and place in the apple tray so it will dry slightly cupped. Repeat for all the petals and leave for at least 1 hour, until they feel leathery but can still be shaped. Make up the royal icing as directed on the packet and place in a piping bag. Mould a square of foil into a little cup shape, ready to support your flower as you assemble it
STEP 4 Attach the large petals together with royal icing, and place inside the foil cup. Make another layer on top with the smaller petals, sticking with royal icing. Roll out the green paste and cut leaves with your template. Roll a ball of green paste for a centre. Pinch the top to make a star shape then paint the edges, and the stamen tips, with yellow colouring. Cut the stamens in half and attach to the centre with edible glue, then stick on the flower with royal icing to finish. Don’t eat the stamens
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This week I'm back on cake - carrot cake - which is MOH's favourite (apart from Coffee & Walnut cake which I made a while back - see 52 Cookbooks #17: Coffee & Walnut layer cake) and it's from a slightly unusual cookbook. It's a Harry Eastwood book titled Red Velvet & Chocolate Heartache, which is a great name for a cookbook!
Underneath the title it says "the ultimate feel-good book of natural cakes that taste naughty" - the difference with this book is the recipes use rice flour and all contain vegetables. So we're pretty used to carrot cake, and even courgette and beetroot in cakes. Potato too isn't unheard of and nor is pumpkin so butternut squash is only a step away... but there's also recipes which include turnip, parsnip and swede - yes, I'm working up to those!
My carrot cake has 280g of finely grated carrot in, which is about 4 medium sized carrots. But first I started by whisking the eggs and muscovado sugar for 5 minutes - definitely one for the food processor then!
To that I added the carrots and some orange zest and mixed those in. Then it was in with the rice flour, baking powder, ground almonds and cinnamon. A splash of vanilla extract and it's almost ready to put into the sandwich tins, all that's left is to stir through sultanas soaked in orange juice and some walnuts (as I didn't have any pecans).
As they went into the oven, they were a pale orange as you'd expect. They cooked for just under an hour at 180 degrees, which seems a long time - but I guess that's the difference with this more unusual cake without butter.
They needed to cool completely before I could go anywhere near them with icing. The icing has butter, icing sugar, lime juice and cream cheese - it's still relatively low in fat with only 35g each of butter and cream cheese. So with that made it was time to sandwich and decorate the cake.
It didn't turn out too bad!
- This was never going to be a light and fluffy cake, I'm not sure carrot cake ever really is...
- The walnut/pecan swap worked well
- I'd cook this again and would try other recipes from the book - especially those with beetroot (I've some growing in the garden), pumpkin and courgette.
- Unfortunately it's not really a cake for licking the mixing bowl out! I guess that's the lack of butter in the sponge, I guess you can't have everything!
- The good thing is that's not the case with the icing - the bowl was definitely worth licking out this time. Happy days.


I love making chutneys. Not only is the end result always good, but the whole process is pleasant. Cutting up huge amounts of fruits, getting emotional about the onions, stirring in a huge pan with bubbling stuff that smells fantastic… Really worth the hassle.
Over the years I tweaked the recipe so that it actually never fails. Here goes.
Amounts are for about a liter, I generally make 2 or three times as much, but it is more to have an idea about the proportions.
- 700 grammes of fresh fruit
- 300 grammes of dried fruit
- 400 grammes of onion (that is 2-3 big onions)
- half a bulb of garlic
- 50 grammes of fresh ginger
- 40 grammes of mustard seeds
- 250 ml of vinegar
- 50-100 grammes of sugar
- 1 teaspoon of salt
- 1 teaspoon of ground cloves
- 1 teaspoon of ground nutmeg
- 1 teaspoon of allspice
- 1 teaspoon of cinnamon
- 1 TABLEspoon of cayenne pepper
And here is how you do it:
- Cut up the onions and the fruit into pieces of the size that you wouldn’t mind encountering in the end product
- Grate or blend ginger and garlic cloves
- Toss all ingredients in a big pan and bring to a simmer
- Stir frequently while letting it simmer for a few hours until it has a nice consistency, watch out for the spatters: they sting
- While the stuff is still hot, spoon into clean jars, and put the lid on.
- it gets done faster if you first glaze the onions in the microwave a bit: put the cut up pieces in a microwave dish with lid on, put on a low wattage (400 or so), for 10 minutes
- I always doubt whether I was serious about the cayenne pepper when writing down the recipe, that is a LOT of cayenne pepper, but yet it doesn’t even remotely seem spicy when it is done (it does seem spicy when you taste it when it is still hot, but when it cools down, it disappears)
- Same is true for the garlic, it doesn’t taste remotely garlicky, so I generally add some more. I love garlic 😀
- Vary the sugar depending on how sweet your fruits are, which depends on their ripeness etc. I rather have too little sugar than too much.
- Whatever fruits you use, the end product is Brownish Muck™, but it tastes good
- I prefer yellow mustard seeds, but the dark ones are fine too
- Any kind of fruit works, but I think it is nice to have at least some firmer fruit in like mango, so that you have a nice chunky end product. Generally, the dried fruits provides nice chunks too. I have tried apple, pear, melon, nectarine, prune, mango, pineapple, all nice, when mixed too.
- I never experienced my chutneys getting too dry when simmering, but when that happens, just add water. It does generally seem a bit too wet. That is where the dried fruit comes in: to absorb wetness. Also, let it simmer without the lid on so the water evaporates. I really like to use dried apricot, but also used raisin, dates, figs, prunes and papaya, and mixes thereof.
- Keep refrigerated when opened, and when you do, it will stay good for up to a year, but it won’t last that long.
(Someone more kitchen oriented than I once told me that I should put the jars upside down until they have cooled. I have no clue why, but ok).
What I would normally do on my birthday is to take my parents out for dinner. Of course, now that my dad’s entire stomach is removed including the 9 cm tumor in it, that is not a fun option anymore.
When I heard that his stomach had to be removed I was stunned. I didn’t know you could live without a stomach, I thought he would have to be tube fed for the rest of his life. On top of the nasty polyneuropathy he’s dealing with, that would just be too awful. So I googled like mad to find out about living without a stomach and was amazed! One of the very inspiring stories I read was that of Hans Rueffert, (interview was here, but I don’t think the link works at the moment), a chef who lost half of his stomach and esophagus to cancer. He wrote a cookbook, Eat Like there is No Tomorrow. When my dad survived the operation and got home again, I ordered it and gave it as a present to my parents, thanking them for all the tomorrows we already had since the operation and very grateful for all the ones to come.
Now, exactly 3 weeks after the operation, my dad can eat and drink practically anything, but in small quantities. Also, it is recommended that what he eats has more proteins and fat in order for him to stay on weight. Of all the nasty things that have happened to my dad, this particular side effect is not one the worst at all.
So I will be off to my parents to celebrate, and bring a very nice bottle of wine and some of the most rich fingerfoods I could think of :D. Of course, since I have been working at losing weight in earnest for the past 10 months now, I didn’t really have to think long 😛
So here goes:
- Obtain pancakes. I am lazy, so I get them ready made from the supermarket.
- Obtain stuff to fill them with. Anything will do as long as you have something that sticks to the pancake. Here’s what I did this time:
– I blended grated Gouda cheese, chicken sausage and cream into a nice paste, added spring onions for decoration
– Cream cheese, topped with smoked salmon, and some freshly cut chives
– Soft blue cheese (magor works well, or just blend blue cheese with creamy stuff yourself) and chopped up dried dates
– Hummus and sliced olivesYou get the idea!
- Make sure you have the filling at hand.
- Check your pancakes to see if you can roll them without them breaking. Particularly cheaper ready made pancakes have a tendency to be a tad brittle when cold and so they break when you roll them, which is useless. It is not that bad if you happen to have the breaking kind, normally, just putting them in the microwave for 10 seconds or so allows them to be rolled without breaking. Don’t make them so hot that your filling melts!
- Now, put down one pancake, and spread whatever sticky stuff you chose on the entire pancake, making sure it touches the edges very well.
See here is the paste I made of chicken, cream and cheese:
- Then add some spring onion (or whatever), and roll the pancake as tight as possible.
- If you have a thick filling, like the smoked salmon, put it mostly to one side, the inside of the roll, to prevent the roll from unrolling (that is also why you need a sticky agent, the cream cheese in this case).
- Cut off the sides which are obviously not as tight as the middle, because they will never be good rolls.
- Eat the cut offs straight away.
- (No seriously, you need to make sure that what you’re making tastes well, of course!)
- Put the rolls together tightly in a container and put it in the fridge for a while so that they get the chance to stiffen up a bit.
- With a sharp knife, cut into neat little rolls.
Now I am hungry! So I am off to my parents 😀
Here’s how to go about doing that.
- Save and thoroughly clean some jars and their lids.
Your average lemon needs approximately 14 cm3 of preservation space (that’s 140 ml). In the Netherlands, the standard large jars for veggies and beans and such are 650 ml jars. (Hey! that’s almost 5 lemons!)
- Obtain a number of lemons that would nicely fit your jars.
- For each lemon (or per 140 ml), you need approximately 25 grammes of salt (about 1.5 tablespoon or 4.5 teaspoons)
- For each jar, you need a handful of black pepper corns, cloves, one cinnamon stick and one or two bay leaves.
I actually doubt it does an awful lot for the taste, but it makes it look nicer, I think.
- Toss the lemons in some moderately hot water and thoroughly brush and rinse them.
Most lemons have a layer of wax on them, which is not bad for your health, but we want to preserve lemons, not wax.
- Get a big cutting board and a nice and a good and sharp knife (I love my Kyocera ceramic Santoku knife).
- Crack your knuckles (optional).
- Cut the top and the bottom off each lemon and cut it into 8 pieces, like this:
- Cut the white middle part away. This is for three reasons:
– The white stuff isn’t tasty and doesn’t add to the whole Preserved Lemon Experience®
– Same goes for the pips, and if you cut the middle part away like this, you can get rid of most of the pips (don’t bother to try to get them all)
– You need the juice to come out of the pulp, and if you cut them like that, you neatly cut open all the segments, which helps a lot
- Put some salt on the bottom of your jar and make a layer of your doubly quartered lemon bits. If you are not confident about just tossing salt in, just weigh and set aside the right amount of salt for your current jar, and estimate a bit of an equal distribution from that. It will all mix in the end, but it’s just nicer to start with a bit of a nice distribution.
- Also toss in a few cloves and peppercorns. For decorative purposes, try to aim for the sides, so you can see them from the outside. Add a layer of salt.
- Repeat this step for a third of the lemon bits designated for your current jar. Then decoratively arrange the bay leaves and the cinnamon stick to the sides of the jar so that they show nicely on the outside.
- Repeat the layering for another third of the lemon bits designated for your current jar.
- Now comes the Serious Squeezing®, part one.
What I do is find some kind of rather solid object that fits through the neck of your jar, put it in a plastic bag, and lean your entire weight on it when shoving it into the jar, squeezing your lemon bits. I used a bottle of soy sauce.
At this point, you should start to realise that it might indeed be possible to squeeze the number of lemon bits in the jar that I said would fit in there. 😉
Note, if you postpone this part to the end, you will squeeze a lot of precious lemon juice out of your jar. So do it now, not later!
- Continue with the rest of your lemons, cloves, pepper corns and salt until you fill the jar to the very rim. The Serious Squeezing® in this part is all done with your fingers to avoid overspill of the precious juice.
- This step is optional, it’s just because I have little patience. I heat the jar in the microwave for about 15 seconds per lemon. This should make the jar feel hot to the touch without things actually boiling. Salt just dissolves in hot fluid better than in cold and I like it that it sort of sucks vaccuum if you put the lid on when it is hot.
- Put the lid on firmly.
- For the next couple of days, turn the pot around every now and then, so that the salt gets the chance to dissolve well and the brine spreads everywhere.
- Put the jar away for TWO MONTHS, or at least 6 weeks.
- Enjoy your preserved lemons!
They will keep a long time. Theoretically, that is. They taste so good you will need to make a new batch soon, but you get my drift.
You ask how to enjoy your preserved lemons!
Well, open the jar and just smell them, for one! Isn’t that a great zesty smell?
But you can use them in actual food, too :D. Generally recipes say to toss the pulp and just rinse the salt off the zest and use that. I find that if you just use the pulp in say, a chicken curry, you don’t need to use extra salt and it isn’t so wasteful. Great idea akshly: just take a lemon bit, cut it up finely and toss it in your curry. Or your chili con carne. Or your pasta bolognese. You can use the pulp to marinate meats and fish in, makes it so lovely zesty.
Some official recipes:
And I am sure you’re very adept at googling more recipes, yourself 😉


THE GROWROOM: ARCHITECTURE TO FEED THE CITY
WE’VE been hitting a rich vein of green architecture lately – and The Growroom by Space10 in conjunction with architects Mads-Ulrik Husum and Sine Lindholm keeps the interface between built-form/veggie-patch coming.
Stacked with vegetables, herbs and edible plants and installed at the Chart Art Fair in Copenhagen and then later at Vice’s Munchies Festival in the same city space10’s temporary urban farm is an artistic take on what’s possible with urban farming.
“At Space10, we envision a future where we grow much more food inside our cities,” says Carla Camilla Hjort, Director of Space10. “Food producing architecture could enable us to do so.”
The art installation was designed, Hjort explains, in the hope visitors would “step inside the growing green haven, smell and taste the abundance of herbs and plants, and hopefully it will spark passion about growing your own food in the future.”
“We envision a future where we grow much more food inside our cities. Food producing architecture could enable us to do so.”
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Review by Anna Soref
Editor in Chief
“My version of detox doesn’t involve juicing, fasting, or even hunger.” If this quote from Dr. Mark Hyman’s new book, The Blood Sugar Solution 10-Day Detox Diet Cookbook (Little, Brown and Company, 2105) resonates, you might want to turn off your computer and head to the bookstore. . . .
There’s no doubt that Dr. Hyman’s version of detox is unique. The diet revolves around his premise that by eating the right foods, not starving, you will get off the energy roller coaster, lose weight, and say goodbye to chronic health issues like asthma, joint pain and type 2 diabetes.
The cookbook is a companion piece to Dr. Hyman’s The Blood Sugar Solution 10-Day Detox Diet (Little, Brown and Company, 2104).
Currently Hyman is the director of the Cleveland Clinic Center for Functional Medicine, chairman of the Institute for Functional Medicine, and founder and medical director of the UltraWellness Center, is the author of eight other books, including the best-selling The Blood Sugar Solution (Little, Brown and Company, 2012), and a regular contributor to Calmful Living.
Simply put, Dr. Hyman’s diet philosophy is “out with the bad and in with the good.” The “bad” is sugar, gluten, grains, dairy, beans, processed foods, certain oils, alcohol and caffeine. Why grains and beans, you ask? Because these carbs can quickly ramp up your blood sugar, and avoiding that is the key to this diet.
What’s refreshing about this diet cookbook is the lack of restrictions. Sure, ditching sugar and the white foods may seem like a lot, but you quickly get in to all of the foods that you can have. There’s no calorie counting or starvation or even deprivation (OK, there’s some deprivation, like no coffee). With an emphasis on proteins and low-starch veggies, it does resemble the currently popular Paleo diet—but there are veggie options. Hyman stresses that healthy eating, and ultimately healthy weight, is dependent on avoiding spikes in blood sugar that result from processed carbs and sugars.
Depending on your level of nutritional knowledge, the information and recipes bestowed in 10-Day Detox Diet Cookbook could be a reminder about the no-nos of the processed-food world or they could completely change your world. You can certainly do the diet without the first book; but if you want more information, you might want to pick up The Blood Sugar Solution 10-Day Detox Diet, which goes into more detail.
The book’s bulk is in the 150 recipes, which are broken down into seven sections including Breakfast, Lunch, Dinner, Vegetables and Side Dishes, Snacks, Spices and Condiments, and Spices, Rubs and Stocks.
Unlike some blood sugar balancing diets, Hyman does allow for some fruit. His breakfast recipes include smoothies like the Blueberry-Nut Smoothie, with blueberries, tofu, walnuts and Brazil nuts, among other ingredients. Another breakfast dish is the egg-based Southwestern Vegetable Frittata—clearly this “detox diet” is not about starvation.
Lunch recipes are heavy on salads, many with an interesting twist, like the Seaweed Salad with Poached Shrimp and the Chicken Satay with Cucumber Salad. Dinner recipes range from easy one-pot stews, like Red Curry Stew with Chicken and Eggplant, to the dinner-party-worthy Tuscan Chicken Cacciatore. The vegetable side dishes are not afterthoughts, and many would convert well to an entrée with the addition of a plant or meat protein.
While the book is meat heavy, vegetarians can sub out animal proteins for soy (organic and non-GMO, Hyman insists) in many cases. Because the diet is dairy-free, vegans will be able to adapt the recipes easily as well, and there are some vegetarian recipes like the Roasted Vegetable Lasagna with Cashew “Ricotta.” There is a healthy emphasis on nuts as well.
You’ll find little advice gems peppered throughout the 352-page book, such as why you should opt for raw cocoa over processed because it offers more vitamins, minerals and even fiber. You can also find tips to unwind and enjoy dinnertime, including a lengthy list of dinner conversation topics for families.
If you are looking for a restart or reboot program but the idea of juice fasting or 500-calorie days makes you depressed, then the 10-Day Detox Diet Cookbook could be a good choice for you.


Best restaurants to indulge in the Goan cuisine
Tourists from around the globe bustle to Goa for its beaches, laid back vibe, adventures, beauty, high-spirited parties, and definitely the Goan cuisine. The food in Goa is a mix of Portuguese, Konkani, and Catholic cuisines; offering wide, exotic, and flavourful choices.
Seafood, coconut milk, and the local spices are main ingredients that add flavours to the Goan cuisine and we bet you wouldn’t want to miss discovering them for your taste buds.
Here’s a list of classic Goan dishes that you must try when you visit the state:
Goan Fish Curry, also known as Xitti Kodi. The dish is loaded with spices, coconut, and raw mango; giving it a perfect spicy-tangy flavour and is at its best when served with rice.
Chicken Xacuti, is another Portuguese influenced dish. Spicy chicken or meat cooked in red sauce, Xacuti is one of the popular Goan recipes. Spicy meat marinated with vinegar and garlic, Vindaloo is a preparation served with a whole lot of love.
Cafreal Chicken is a spicy green coloured dish that will leave you drooling. The chicken is fried first and then cooked in green masala and toddy vinegar.
If you are a seafood lover, you can also go for Prawns Xeque Xeque, Crab Xacuti, Fish Recheado, and Shark Ambot Tik.
Sorak and Goan KhatKhate are some vegetarian Goan delicacies that are also worth trying.
Wondering where you would find the above mouth-watering delicacies? We have got some must-eat-spots in Goa that have helped put it on the country’s food map.
Venite Bar and Restaurant
The charming décor, warm lit lights, and the variety of dishes, makes it the right spot for an amazing dine-out. Started in 1955, the place still never gives a chance to disappoint anyone.
The Fisherman’s Wharf
This is one of the must-try restaurants, having outlets almost across the entire state. Chicken cafreal, pomfret in butter garlic sauce and king prawn recheado are some of their specialities that are worth a shot.
A highly recommended family restaurant by most of the states’ locals, the eatery has long queues every day, especially during lunch hours.
A place of bliss for seafood lovers, this joint is fondly known for its fish thali. Located in the heart of Panjim, their signature Ritz Classic thali comprises four different seafood dishes along with fish curry and rice.
A family-run Goan eating house, the place is known to be the only boutique restaurant in Goa for traditional cuisine. Pair their meal with homemade feni cocktails and you will definitely want more.
Since 1997, the joint has been one of the go to places for traditional Goan cuisine. Set up by a Goan couple, one of the most unique features of this place is that their menu holds recipes of traditional dishes from many Goan household mothers.
If you are a true foodie vacationing in Goa, you cannot afford to miss the spicy and flavoursome dishes of Goa. Try them out and you can thank us later.


Every November for the past six years several of Kingston's eateries offer their culinary creations to the public at a discounted rates in what is called Kingston Restaurant Week (KRW). This well anticipated culinary experience, under the theme "Live Local, Eat Global", begins today Saturday November 13 and runs to Saturday November 20. The participating restaurants offer a three course meal consisting of appetizer, a main course and to top it off a dessert all at a price lower than their normal price. However, over the years the popularity of KRW has grown to include even more restaurants in the city of Kingston, and even beyond to include Montego Bay and Ocho Rios. The restaurants are grouped into four categories based on price ranges, namely:
- "Tasty" $1,450
- "Savory" $1,750
- "High Rollers" $1,750
- "Delectable" $3,300 and
- "Epicurean" for $3,800
I have been eating out during restaurant week from the inception in 2004, but due to budgetary concerns I have been limited to the Savory category. This year I wanted to elevate the luxuries for my taste buds and try the Delectable, but alas, I am even in more financial constraints this year and will be limited to the Savory Category yet once again. I am a bit disappointed about not going to one of the restaurants in the Delectable or Epicurean category as I was looking forward to try the talk of the town, Susie's Bakery & Coffee Bar or the restaurant overlooking the city, Strawberry Hill. So confronted with my immediate reality I have gone through the Savory and High Rollers for possible restaurant that I have not tried as yet and came up with a few choices. The choices are:
However I am still not sure which of these participating restaurants I will try for KRW. This is where you my values readers come in, yes I am relying on you to help me choose where to go for KRW. I will do this by a a vote, the restaurant that gets the most vote by Wednesday November 17 will be my choice for KRW! So here is your task: Check out the menus of the four restaurants that I have chosen and vote for the one you think I should dine at for KRW below. As easy as that!
I will provide a review with pictures of the restaurant that you choose, which will highlight my entire dining experience, including: ambiance, service and the quality and taste of the food. But just don't take my word for it, go out and enjoy KRW and let me know your experiences. Happy, discounted, dining!


Southwest BBQ Pasta Salad
1/2 cup Rancher's dressing
3 tbsp Bullseye BBQ sauce
4 cups pasta (the recipe originally called for macaroni, but I prefer to use the small short tubed pasta, like Ditalini.)
1 can black beans rinsed
2 tomatoes chopped (optional, but if you use it, add tomatoes just prior to serving)
1 orange, red or yellow pepper (I always use red)finely chopped
4 green onions finely chopped, or shallots, or onions
*can add grilled chicken or chapped ham, but I do not.
Mix dressing and bbq sauce in large bowl
Add remaining ingredients and mix lightly
Refrigerate for a few hours (if you leave it over night, the tastes mingle better and become more potent.)
Toss again before serving
Happy Anniversary Tara Tyler Talks - I just HAVE to mention, Tara's blog is one of my favorites to visit regularly.


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Indian Menu Templates Use our Indian restaurant menu templates to reflect the incredible riches of delicious Indian food. Refer to the list below for the different menu card sizes, you may even want to make up your own. Why bother looking at a blank canvas when you can always utilize menu templates to make the process a lot easier. Check out the template for menus for both take-out and dine in establishments—one, a tri-fold menu template, and … Your template download has started automatically. Categorizing your menu items can help customers easily find the dishes and drinks that they're looking for. Choose from the wide range of layouts and graphic files in 300 dpi resolution. Takeaway Menu Template and Designs free download and preview, download free printable template samples in PDF, Word and Excel formats Step III: Determine the number of pages. And lastly, choose whether to go for a trifold style or single-page menu layout. 1. The template is editable in MS Word program. Grab this takeaway menu template … These files are ready-made and can be personalized instantly anytime, anywhere, for free. Only … Restaurant menu templates and menu designs, with samples created with iMenuPro restaurant menu software. Indian wedding invitation card, template layout with venue details in front and back view. A menu should also be able to convey more information to theÂ customers in order for it to be considered effective. As mentioned earlier, delivery services are just as important as takeaway options since it makes enjoying your delicious meals convenient for your customers. Bi-fold Menu Template. Insert Templates. Like. Always pay very close attention to details when computing for the gross margins and markup percentages. All you have to do is add the unique food items, and you’ll be all set. Chinese Restaurant Menu Designs 12. Change it daily if need be with this free restaurant menu template for Word. Easily customize with our online menu maker. Restaurant Menu Template Design Aspects to Consider. Apple (MAC) Pages, Microsoft Publisher. In other words, these templates … This Caribbean Restaurant Menu Template was designed for Caribbean restaurants desiring a sunset and tropical theme. Illustrator. Why bother looking at a blank canvas when you can always utilize menu templates to make the process a lot easier. Caribbean Menu Template. Get design ideas & examples - download templates, edit & print. Write a draft of the menu’s content: To ensure quality content in terms of its relevance and the overall structure, it would greatly help to write a draft of the content beforehand. Page size matters: The first element that should be considered on every good menu is the page size, and this will depend on the number of dishes as well as your preferred look. 18+ Delivery & Takeaway Menu Templates. Download 402.06 KB #26. 4. … Doing this before everything else is an important part since it helps in making the job a lot easier. 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One treat that isn't safe around me is brownies. I can (and have) devoured an entire pan in a single week. I love the chocolate fudginess and when you add peanut butter and melted chocolate, it doesn't get much better. Making my Buckeye Brookies is super simple. Here is what you'll need along with the simple instructions --
- 1 box fudge brownie mix
- ¼ cup butter, melted
- 4 oz. (1/2 block) cream cheese, softened
- 1 egg
- 3/4 cup powdered sugar
- 3/4 cup creamy peanut butter
- 1 ounce Baker's chocolate
- Heat oven to 350 degrees. In a medium bowl, beat the brownie mix, butter, cream cheese, and egg. Using a small cookie scoop, place small round balls on an ungreased cookie sheet. This recipe yields 24 cookies. Unless you are like me and go big and you'll get about 18 cookies total.
- In a separate bowl, mix the powdered sugar and the peanut butter until it is completely combined. I used my hands to really get the powered sugar and PB to pick well. Form small peanut butter balls and place on a baking sheet and put in the freezer while your brookies bake.
- Bake for the cookie dough 11-13 minutes. You don't want to overcook your brownie. My first batched backed for 11 minutes and was a bit gooey so I increased my time to 13 minutes.
- Remove your brownies from the oven and pull your peanut butter balls from the fridge. Using the back of a spoon, flatten your balls and place the flatten PB on top of your cookie. You want it to lay fairly flat, but covering must of your brookie.
- Melt the Baker's chocolate in the microwave. This should take about 60-75 seconds depending on your microwave's power. Using a spoon, top each brookie with a small amount of chocolate. Let the chocolate set. Store in an airtight container.
I may or may not have had 2 with my coffee yesterday morning. I'm not telling and as a true friend, I'm sure there is no judgement either way. Make this super rich and sweet goodies for your next Fall gathering and I promise, you'll be the most loved attendee in the house!
Now join the ladies of Tuesday Talk and I as we share our favorite cookie recipes! Grab our button and linkup. I am on the prowl for a new recipe for Thanksgiving so I'm hoping one of you has the perfect one!


To some people, a pet is simply as valuable as a child. Caring for your pet is really important, therefore is providing the right food. Excellent food and the right family pet items can assist your pet stay healthy and fit.
Family pet nutrition in our industry plays a huge function in our society although not all individuals recognize this. Most consumers think that purchasing family pet products such as canned foods are just equivalent to the meat that you can feed them every day. They likewise believe that the canned foods only contain toxins and preservatives which can damage the animal's health one day.
If you want to give your pet natural, healthy food, however you don't have enough time to prepare raw meals for your pet, you can purchase some of the food products such as those ready-to-eat freezes dried and frozen materials or raw meals. Your pets will like this kind of raw food.
One of the choices for feeding pet's raw food is Life's Abundance, which is a natural kibble animal food for your felines and canines . It consists of only natural, healthy components and is nutrition dense with the essential vitamins, fats, minerals and fatty acids which are essential for the best health of your pet dog or cat.
Dr. Jane Bicks, have challenged the requirement to increase diseases and poor health in our animals. She has developed Daily Nutritional Systems which intends to provide the best nutrition for your cats and pets . She mentioned that we do all possible steps and actions to keep our body healthy. If that is so, we also require to take excellent care of our animals. Now, a high-quality rich diet can assist them keep up a healthy body and condition.
They can places to buy dogs be discovered in the regional animal stores if you are looking for all natural healthy animal products. You can check out the closest pet shops near you and you can ask a expert to help you be and select informed of the best dose. In some cases, some foods are not proper to the family pets that you have. You require help in choosing.
If you are not pleased with your search, you can look for the pet items online. It is very simple to look for animal items online.
Great food and the right animal products can assist your family pet remain healthy and fit.
Many consumers believe that buying pet items such as canned foods are just comparable to the meat that you can feed them every day. If great life dog food you want to give your dog natural, healthy food, however you don't have adequate time to prepare raw meals for your animal, you can buy some of the food products such as those ready-to-eat freezes dried and frozen materials or raw meals. One of the alternatives for feeding family pet's raw food is Life's Abundance, which is a natural kibble animal food for your canines and felines . If you are looking for all natural healthy pet items, they can be discovered in the regional animal stores.


1. What is garlic extract powder?
MR Natural garlic extract powder is a herbal extract of Allium sativum L. bulb.
The key ingredient is allicin. Its scientific name is diallyl thiosulfinate and the chemical formula is C6H10OS2.
The solid form is a white to light yellow powder, and the liquid form is a light yellow to brown volatile oily liquid with a strong garlic smell.
2. Specification sheet of garlic extract powder
|Allium sativum L.
|Allicin 1% by fix-sulfur Alliin2.5%~5% by HPLC 10:1, 100:1
|Light yellow fine powder
|100% pass 80mesh
|Loss on Drying
|Total Plate Count
|Yeast & Mold
3. Natural source of garlic extract powder
China’s garlic production accounts for more than 70% of the world.
Garlic is also widely distributed in China.
Cangshan ((now renamed Lanling County)), Jinxiang, Qixian, Gengji, and Zhongmu are the five major garlic producing areas in China.
MR Natural select high quality garlic from all above area every year to produce garlic extract powder.
4. Production flow chart of garlic extract powder
Raw Material(Allium sativum L. Bulb) , extract by Water, filter, adsorption, concentration, spray drying,smash, sieving, test on finished product, pack, and stock in warehouse.
5. Garlic extract benefits for human
a. Protect the heart and clear blood vessels
The results of epidemiological studies show that in areas where the average person eats 20 grams of raw garlic per day, the incidence of deaths from cardiovascular and cerebrovascular diseases in the population is significantly lower than in areas where there is no habit of eating raw garlic.
b. Resist thrombus
Studies have found that the essential oil in garlic can inhibit platelet aggregation and achieve the effect of preventing thrombosis.
c. Lower blood lipids
The results of the clinical study showed that the subjects consumed 50 grams of raw garlic a day, and after 6 days of continuous consumption, the serum total cholesterol, triglycerides and low-density lipoprotein cholesterol levels were significantly lower than the levels before the test.
d. Reduce blood viscosity
Several studies have shown that smoking and alcohol abuse can significantly increase blood viscosity, but if raw garlic is consumed at the same time, this adverse effect will be partially offset.
e. Antibacterial and anti-inflammatory
Garlic is a natural plant broad-spectrum antibiotic. Garlic contains about 2% allicin. Its bactericidal ability is 1/10 of penicillin. It is resistant to many pathogenic bacteria such as staphylococcus, meningitis, pneumonia, streptococcus, diphtheria and dysentery. , Typhoid fever, paratyphoid fever, Mycobacterium tuberculosis and Vibrio cholerae have obvious inhibitory and killing effects. It can also kill more kinds of pathogenic fungi and hookworms, pinworms and trichomoniasis. Eating garlic raw is an effective way to prevent influenza and prevent intestinal infections. However, it should be noted that allicin is easily destroyed under high temperature and loses its bactericidal effect.
f. Eliminate fatigue and restore physical strength
Garlic with pork is a good way to eat it. Pork is one of the most vitamin B1-rich foods. The combination of vitamin B1 and allicin contained in garlic can relieve fatigue and restore physical strength.
Eating raw garlic every day can reduce the degree of allergic reactions, especially allergies caused by temperature changes. The best way is to start eating raw garlic a few weeks before the allergy season.
Foreign studies have found that the sulfur-containing compounds in garlic can promote the production of an enzyme or allicin in the intestines, which can be eliminated in the intestines by enhancing the body’s immunity, blocking the formation of lipid peroxidation and anti-mutation. The substance causes the risk of intestinal tumors. However, it is still unclear how many such enzymes need to be produced in order to effectively play the anti-tumor effect of garlic.
6. Garlic extract powder mechanism of action
Strengthening cardiovascular system is an important function of garlic extract.
The occurrence of cardiovascular disease is related to many factors, such as the increase of serum total cholesterol and low-density lipoprotein content, the enhancement of low-density lipoprotein oxidation, increasing platelet aggregation, hypertension, and smoking.
A large number of in vitro studies have confirmed that garlic has the effect of attenuating these influencing factors: including inhibiting fat synthase, reducing platelet aggregation, preventing lipid peroxidation of red blood cells and low-density lipoproteins, increasing antioxidant effects and inhibiting the total use of vascular invertase.
And these studies have been used in clinical trials and further show that garlic has the effects of reducing cholesterol, inhibiting platelet aggregation, reducing blood vessel pressure and increasing antioxidants.
It has been confirmed that short-term supplementation of allicin in the human body can increase the ability to resist LDL oxidation. Inhibiting LDL oxidation may be one of the mechanisms by which garlic is beneficial to cardiovascular health.
7. Daily dosage of garlic extract powder
Recommend daily dosage: 600-900mg
8. Side effects of garlic extract powder
No toxicity, no side effects, no drug residues, no drug resistance.
Garlic must not be eaten with these four foods, otherwise it will be harmful to the body
- Mango, eating mango and garlic together will make the skin yellow.
- Green onions, garlic and green onions are eaten together, it will affect the health of the stomach and intestines, causing diarrhea and abdominal pain.
- Lamb, garlic and lamb are all warm ingredients. When eaten with them, it is easy to make the body dry and hot. It can be used to replenish the body in winter, but eating in summer can easily cause anger.
- Chicken, garlic is pungent and toxic. It is mainly used to reduce qi, eliminate wind and kill poison, while chicken is sweet and sour, warm and nourish. The two functions complement each other, and garlic smells and smells, which is not compatible with chicken from the perspective of seasoning.
Although garlic is good, it is not suitable for some people
- For patients with eye diseases and those who have frequent fever, hot flashes and night sweats, etc., long-term excessive consumption of garlic will have adverse effects on the body.
- Although garlic can nourish the liver, patients with liver disease cannot eat garlic. Because garlic has a stimulating effect on the gastrointestinal tract, it will aggravate the condition of patients with hepatitis. Some components of garlic can also reduce hemoglobin and red blood cells in the blood, causing anemia, which is not good for patients with hepatitis.
- Fasting for non-bacterial diarrhea. At this time, due to inflammation of the intestinal mucosa, spicy garlic will stimulate the intestines, cause mucosal congestion, cause edema, promote exudation, and aggravate the condition.
Tip: Garlic has many benefits, but don’t blindly choose to eat with other ingredients! !
9. Clinical trials of garlic extract powder
Garlic for treating hypercholesterolemia: a meta-analysis of randomized clinical trials, link: https://www.acpjournals.org/doi/abs/10.7326/0003-4819-133-6-200009190-00009
Herbal medicines for treatment of bacterial infections: a review of controlled clinical trials, link: https://academic.oup.com/jac/article-abstract/51/2/241/748873
Garlic and cardiovascular disease: a critical review, link: https://academic.oup.com/jn/article-abstract/136/3/736S/4664300
Effect of raw garlic vs commercial garlic supplements on plasma lipid concentrations in adults with moderate hypercholesterolemia: a randomized clinical trial, link: https://jamanetwork.com/journals/jamainternalmedicine/article-abstract/411743
Aged garlic extract reduces blood pressure in hypertensives: a dose–response trial, link: https://www.nature.com/articles/ejcn2012178
Garlic extract therapy in children with hypercholesterolemia, link:https://jamanetwork.com/journals/jamapediatrics/article-abstract/190072
10. Garlic extract powder package & Notes for shipping
25kgs/drum, inner by double plastic bags.
Drum size: 35cm(diameter)*51cm(height)
Small order is accepted too. Such like 1kg/5kgs/10kgs.
Package for small quantity is by aluminium foil bag and carton box.
For 1-50kg, we suggest shipping by courier, such as DHL, fedex. HS code we use is 2932999099.
For 50-300kgs, we suggest shipping by air. HS code we use is 2932999099/1302199099.
For more than 300kgs, we suggest shipping by sea. HS code we use is 1302199099.
11. Supplements containing garlic extract powder
Puritan’s Pride Odorless Garlic 1000 Mg Rapid Release Softgels
Sundown Garlic 1000 mg, 250 Odorless Softgels
Kyolic Garlic Formula 100 Original Cardiovascular Formula
Garlique Dietary Supplement, 60 Caplets
NOW Supplements, Odorless Garlic (Allium sativum), Concentrated Extract, 250 Softgels
Nature’s Way Garlicin Cardio SmartRelease Garlic, Circulation Support
12. Where to buy garlic extract powder?
You can purchase garlic extract powder(with allicin as key ingredient) from China. MR Natural is a reliable manufacturer for garlic extract in China since 2006. We supply it to Europe.
For garlic supplement, YOU can buy from online store like Amazon, Ebay.
13. Q & A about garlic extract powder.
Q: How much garlic extract should I take?
A: Dosages generally recommended in the literature for adults are 4 g (one to two cloves) of raw garlic per day, one 300-mg dried garlic powder tablet (standardized to 1.3 percent alliin or 0.6 percent allicin yield) two to three times per day, or 7.2 g of aged garlic extract per day.
Q: Does garlic help sexually?
A: Garlic. High in an ingredient called allicin, garlic can help stimulate circulation and blood flow to sexual organs in both men and women.
Q: Does garlic cause liver damage?
A: Therefore, the present study suggests that garlic with high dose has the potential ability to induce liver damage and low doses (0.1 or 0.25 g / kg body weight/day) are safe doses of garlic.
Q: Do garlic pills make you sleepy?
A: Amongst its other valuable nutrients, garlic contains zinc and high concentrations of sulfurous compounds like allicin, which naturally promote relaxation, helping you fall asleep faster.


Bonne lecture !
In 2008 Matsuri launched a comprehensive environmental strategy. The Japanese restaurant chain has already removed from its menu the endangered Mediterranean bluefin tuna and replaced it with yellowfin tuna, farmed kingfish and mulloway, all of which are certified sustainable by Friend of the Sea.
Also in order to reduce pressure on marine resources, Matsuri offers certified Friend of the Sea amberjack, a very fine white fish, Coquille Saint-Jacques from the Bay of Saint-Brieuc and sustainable crab meat from the coast of Devon, United Kingdom.
"We do not intend to stop there. We are currently working on new supplies, such as organic shrimp, but it’s not as simple as that. Some prices of organic products are now too high. This applies, for example, to organic farmed salmon, which however would be ideal to meet the demand from our customers on product quality associated with environmental protection", says Eric Woog, CEO of Matsuri
Since late August Matsuri has been sourcing 100 percent organic rice. This has enhanced its environmental initiative launched in 2008.
"Our intention is to integrate environmental responsibility that goes along with the quality and flavour of our products. Our approach is to go as far as possible, with all our suppliers, product by product, to reduce our impact on the planet. To convert to organic rice was a milestone because rice is the basis of traditional Japanese cuisine," commented Eric Woog.
"Given the growth of our group - two restaurant openings are planned before the end of the year - we will be buying around 200 tons of organic rice in 2011. We always work with the same mill in Italy, distributed by Foodex, we have guaranteed our supply over two years and a quality of optimal polishing and sorting. We have, moreover, visited several organic rice mills this year with our Japanese chef Hiroyuki Ishikawa, a very rewarding experience which proves that a different approach is possible," says Bernard Landrin, purchasing and quality manager at Matsuri.
The rice variety used is Selenio Premium japonica, a specific short rice for sushi. AB certification ensures that no synthetic fertilizers or pesticides have been used to grow the rice. Soils, aquatic ecosystems and biodiversity are preserved with respect to the use of conventional agricultural practices. This sourcing has no impact on Matsuri‘s product prices.
In 2009, the 11 Mitsuri restaurants located in Paris, Lyon, Reims and Geneva and its 4 boutique restaurants, consumed 150 tons of rice.
In one year, Matsuri has also reduced its greenhouse gas emissions by 16 percent and is committed to continuing on this path by choosing, among others, to recyclable packaging.
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EASY TIGER AT 365 BY WHOLE FOODS – CEDAR PARK
Huge news: We are opening an outpost of Easy Tiger at the new 365 by Whole Foods shop in Cedar Park! Enjoy pastries and a cup of coffee, join us for a sandwich, sausage or pretzel & beer cheese, or let us pour you a pint from our craft beer selection. Easy Tiger is also proud to be supplying the Cedar Park 365 Store with breads and pastries for in-store purchase. Hope you can join us for one of the opening festivities!
◆ Party in the Parking Lot April 23, 1 pm to 4 pm
◆ Soft Opening April 25, 10 am to 9 pm
◆ Grand Opening April 26, 9 am to 9 pm (includes a Bread-Breaking Ceremony that features our breads)
Store address is 5001 183A Toll Road, #16, Cedar Park, TX 78613.
FOUNDERS BREWING: MEET THE BREWER
MAY 4, 5 PM to CLOSE
Meet Founders Brewer Jeremy Kosmicki from 5 pm to 7 pm, and enjoy a special flight of four beers ($10) or a flight + special pairing board ($15) all night!
◆ PC Pils (American Pale Lager, 5.5%) + Easy Chex Mix
◆ All Day IPA (Session IPA, 4.7%) + Easy Tiger Rye & Beer Cheese
◆ Frootwood (Barrel-Aged Cherry Ale, 8%) + Pork Ribs with Beer Glaze & Pepper Relish
◆ KBS (Barrel-Aged Imperial Stout, 11.8%) + Smoked Pecans
MAY 21, NOON to 4 PM
Spend the afternoon on our beer garden patio enjoying Spanish wine flights, by-the-glass specials & bites!
$7 SANDWICH OF THE DAY LUNCH SPECIALS
WEEKDAYS, 11 AM TO 4 PM
◆ Monday: Ham w/Red Chili Mustard on Rye (half)
◆ Tuesday: Salami & Beer Cheese on Baguette
◆ Wednesday: Smoked Turkey Salad on Levain (half)
◆ Thursday: Meatballs on Baguette
◆ Friday: Pulled Pork on Ciabatta
We are unable to make modifications to these sandwiches.
WEEKDAYS, 4:30 PM TO 6:30 PM
◆ Provisions: $3 Sausage Link | $3 Small Pretzel & Beer Cheese | $3 off Antonelli’s Cheese Plate
◆ Libations: $3 Old Fashioned or Manhattan | $3 Easy Shandy | $3 Select Local Draft Beers
WEDNESDAYS, 4:30 PM TO 2 AM
Specialty cocktails from our Whiskey Bar for just $5!