Over the summer, I cooked almost every day. I loved coming home from work, taking a look at my full fridge, and cooking for at least an hour. Since the start of school, however, that nice little routine has come to a halt. I’m too busy, too tired, or not even at home.
Luckily for me, a few days ago I started to get a small itchy feeling in the back of my throat. That ‘tingling’ turned into a few coughs…and I am now officially experiencing full-blown coughing attacks. Just lovely. Well, thanks to my new sickness, I am back in the cooking grind and started this past weekend with some simple homemade chicken soup.
I have only made chicken soup a handful of times, but it came out better than ever this time around. The amazing thing about cooking is that my recipes and cooking skills continue to improve over time.
Anyway, the soup was delicious. The kitchen smelled wonderful. And I already feel better. It’s pretty miraculous what some chicken, bay leaves, and egg noodles can do.
My inspiration for this soup? I’m glad you asked!
Chicken Noodle Soup by Smitten Kitchen
How To Make Easy Chicken Noodle Soup by The Kitchn
(And my Mom, of course!)
- 2 chicken breasts
- 2 bay leaves
- 3 carrots, sliced
- 4 stalks of celery, finely diced
- 1/2 yellow squash, cubed
- Dill, 1 teaspoon
- Salt and pepper to taste
- 4 cups of water
- 16 oz. chicken stock
- 1/2 yellow onion, finely diced
- 1 package of wide egg noodles
- 1-3 garlic cloves, minced
Cut all of your vegetables and warm a pan and a pot at medium-high heat with a little olive oil. Butterfly the chicken breasts — cut them lengthwise along the fold and gently pound them to a desired thickness . Here’s a good video tutorial if you’re wondering how to do it!
Once the oil is hot, place your chicken breasts in the pan. At the same time, take your onion, celery, and carrots and sauteé them in the pot. Don’t cook the chicken all the way, just let them get nice and golden on the outside — they will cook fully once in the pot.
Take your nicely golden chicken and place it in the pot with the celery, onion, and carrots. Add the garlic, cook for a minute to let it seep in. Then add 4 cups of water with 2 bay leaves and let it simmer for 30 minutes.
After 30 minutes, take your chicken out and shred it. I just used a knife and fork, but you can do it with your hands if you can handle the heat. Place the shredded chicken back in the pot and add everything else — the chicken stock, squash, dill, oregano, and salt and pepper to taste. Keep the heat low and let it simmer.
Finally, boil some water with salt and get those egg noodles ready! Once they’re finished, set them aside and make yourself a lovely bowl of chicken soup. To avoid having mushy noodles, have two separate containers for the soup and the noodles. Just combine them anytime you have a craving or start getting the sniffles.


It’s National Soup Month, and I am trying to cut calories. I got a Cooking Light cookbook a couple years ago and decided to dust it off. It had a wonderful section on slimming down creamy soups.
SOURCE/ADAPTED FROM: Cooking Light http://www.myrecipes.com/recipe/tuscan-style-potato-soup-10000001924707/
ACTIVE TIME: ~40 minutes TOTAL TIME: ~60 Minutes
· 2 heads garlic – used 1
· 2 1/2 tablespoons olive oil, divided – used 1 ¼
· 2 cups finely chopped onion, divided – used 1
· freshly ground black pepper
· 2 1/4 pounds cubed peeled Yukon gold potato (about 6 cups) – used a little over a lb
· 4 cups fat-free, less-sodium chicken broth – used 2
· 1 cup half-and-half – used ½ C fat-free half-and-half
· 4 ounces pecorino Romano cheese, divided – used 2 oz +
· 6 ounces hot Italian sausage, casings removed – used 3 oz hot Italian turkey sausage
· 1 ounce pancetta, finely chopped
· 1 cup chopped kale
· 1/4 cup fresh sage leaves
· 2 tablespoons pine nuts, toasted – used 1
1. Preheat oven to 400°.
2. Cut off pointed end of each garlic head to partially reveal cloves (do not peel or separate the cloves); place each head in the center of a small sheet of heavy-duty aluminum foil. Drizzle 1/2 teaspoon oil over each head and a sprinkle of salt; wrap each in foil. Bake at 400° for 45 minutes; cool 10 minutes. Squeeze to extract pulp; discard skins. Do this first, then start prepping everything else so this is done/cooled in time to add to potato mix.
3. Heat 2 teaspoons oil in a Dutch oven over medium-high heat. Add 3/4 cups onion; sauté 4 minutes, stirring frequently. Stir in pepper, salt, and potato; sauté 2 minutes. Add broth; bring to a boil. Reduce heat, and simmer 20 minutes or until potatoes are very tender, stirring occasionally.
Place a food mill over a large bowl; pour potato mixture and garlic pulp into food mill. Press mixture through food mill; return mixture to pan. Add roasted garlic to mix. Mash potatoes with a potato masher in the pan. Stir in half-and-half. Finely grate cheese to yield 1/4 cup; stir into soup. Cook over medium heat 5 minutes or until thoroughly heated.
4. Towards the end of the potatoes cooking, heat 1/2 teaspoons oil in a large skillet over medium heat. Add remaining onion; sauté for 6 minutes, stirring frequently. Stir in salt, sausage, and pancetta; cook 8 minutes or until browned, stirring to crumble sausage.
5. While potatoes are cooking, cook kale in boiling water for 4 minutes; strain through a sieve over a bowl, reserving 1/4 cup cooking liquid. Grate 1 ounce cheese. Combine kale, reserved cooking liquid add a tablespoon at a time, grated cheese, sage, and nuts in a food processor; process until finely ground. With processor on, gradually add 1 tablespoon oil through food chute, processing until combined.
6. Ladle 1 cup soup into each of 6 bowls; top each serving with 3 tablespoons sausage mixture. Drizzle each serving with about 4 teaspoons kale mixture.
SERVES / NUTRITIONAL INFORMATION:
Calories: 456, Fat: 23.2g, Saturated fat: 9.2g, Protein: 18.3g , Carbohydrate: 43.8g , Fiber: 4.2g
Broiled toast - Lite bread spread with pesto mix and grated cheese and mixed green salad
This soup was incredible. Next time I would eliminate the pancetta, not needed, the sausage is plenty and I would process the pesto starting with a tablespoon of the water and a tablespoon of oil then add the water as needed. My pesto was a little too liquidy and I had to add nuts and cheese which just adds fat. Make sure you read the recipe first and figure out the timing. This can be done in less than an hour.


Contributor post by Megha of byTheArtBug
Let’s make traditional Greek Melomakarona with Andrea Koutsonikola from AJRUSTICCREATIONSAs with most holidays in Greece, Greek Christmas also revolves around food! Traditional Greek melomakarona! Melomakarona are my absolute favourite Greek Christmas treat. And how couldn’t they be! Greek melomakarona are incredibly soft, moist and flavoursome, soaked in a delicious honey syrup and infused with fragrant butter. For an authentic last touch sprinkle the melomakarona with chopped walnuts and just a pinch of cinnamon and clove. Once put in the oven, the intense aromas of the sweet spices permeates the house and brings back childhood memories. Just heaven!
Try out this traditional sweet delight and let the smell of freshly baked cookies, orange and cinnamon remind you it’s Christmas! Enjoy!
For the Melomakarona
1 1/2 cup oil (1 cup olive oil and 1/2 a cup sesame oil)
1/2 cup butter, at room temperature
1 cup sugar
1/4 of a cup cognac
1/2 cup beer (blonde pale lager such as bottled Heineken or Mythos)
2 tsps orange zest
1/4 of a cup orange juice
2 tsps baking powder
1 tsp baking soda
1kg all-purpose flour (8 cups/ 35 ounces)
For the syrup
650g honey (23 ounces)
420g sugar (15 ounces)
500g water (17.6 ounces)
1 cinnamon stick (optional)
some chopped walnuts
powdered cinnamon (optional)
powdered clove (optional)
To prepare this melomakarona recipe, start by making the dough first. In a mixing bowl add the oil, butter and sugar and mix with an electric mixer at low-medium speed for about 10 minutes, or until the sugar has dissolved. (It is very important that the butter is at room temperature.)
In a large bowl, add the flour and the baking powder and blend with a spoon to combine.
Add the mixed oil, butter and sugar (from step 1) in the bowl with the flour and pour in the cognac, beer and orange zest. In a cup add the orange juice and baking soda and blend, until dissolved. Be careful when doing so, because the baking soda will start to foam out of the cup; so blend in a cup placed over the bowl with the rest of the ingredients, so that the foam will end up in the bowl. Pour in the bowl with the rest of the ingredients and start kneading your dough. Knead the dough for the melomakarona using your hands, until the ingredients combine and the dough is smooth and soft. Be careful not to overwork the dough. Leave the dough to rest for half an hour.
Preheat the oven to 200C. Layer the bottom of 2 baking trays with parchment paper and start shaping the melomakarona. Pinch a portion of dough about the size of a walnut (or bigger, if you prefer) and shape with your palms into a smooth oblong shape, like a small egg. Place on the baking tray, push lightly the top with a fork and make some holes on top (not all the way down). Continue with the rest of the dough.
Place the baking trays with the melomakrona in the oven and turn immediately the heat down to 180C. Bake for approx. 20-25 minutes, until the melomakarona are lightly browned and cooked through.
A little bit before turning the melomakarona out of the oven, prepare the syrup. Pour in a pot the sugar, honey and water and bring to the boil. Boil for 5 minutes, until the sugar has dissolved (do not stir the syrup).
When the melomakarona come out of the oven, float them in the hot syrup, flipping them with a fork to absorb the syrup. Remove the cookies using a slotted spoon, place on a platter and sprinkle with chopped walnuts.
HAPPY HOLIDAYS AND HAPPY MUNCHING


Waking up to the morning newspaper and a cup of hot coffee is one of life’s great pleasures, but it may soon be only a fondly remembered blast from the past. The newspaper is not going anywhere, but the nannies and the nancy men of the federal government want to take away our caffeine.
Bureaucrats of the Food and Drug Administration fret that America’s long love affair with caffeine has become a dangerous obsession, so the agency last week threatened to ban its use as a food additive.
The FDA first approved the use of caffeine in foods in the 1950s. “Children and adolescents may be exposed to caffeine beyond those foods in which caffeine is naturally found and beyond anything FDA envisioned when it made the determination regarding caffeine in cola,” says Deputy Commissioner Michael R. Taylor. The agency is taking “a fresh look” at caffeinated foods and beverages.
Some American prefer to get their wake-up call from the likes of jelly beans, sunflower seeds and potato chips to which caffeine has been added. The agency has targeted Wrigley’s new Alert Energy Gum, which is to be marketed as a pepper-upper for those who need something to keep them awake.
Read the full article here.


All our Wedding Reception Packages include the following:
White linen tablecloths; White or black linen napkins; Round tables that comfortably seat 8-9 people; 3 candle decorations per table; Candelabra on either a square or rectangular bridal table and white tulle decorations on bridal table and interior of restaurant and windows dressed. We provide a cake table, gifts table and a signing table if your wedding ceremony is held on our grounds and you can provided any other table decoration you desire.
All packages are negotiable and we encourage your input before the final outcome of your special day. We have options for Vegetarians and other special dietary requirements. Children under 12 years of age will be charged $15.00 each for a Quarry Kids meal and a Quarry Kids dessert.
All our Wedding Reception Packages have the option of the inclusion of a nibbles package which includes a patio bar area overlooking the lawn area where wedding ceremonies can be held.
Wedding receptions of less than 70 people are encouraged to book the entire venue, paying a surcharge, so your family and friends have a comfortable atmosphere to enjoy your special night. This will ensure privacy and quietness during speeches, wedding waltzes etc. Any entertainment will require the entire venue to be booked, regardless of numbers. See the Venue Booking Table below for details. To confirm and lock in a date for your reception a $500 deposit is required.
This is your special day and night and we take pride in ensuring that everything within our control makes for a most memorable experience for you and your guests. We also ensure that you will definitely get your monies worth when it comes to your menu.
Speak to us for our advice on the different methods for the service and choices of wines and beverages.
EXAMPLES - NIBBLES PACKAGE - $10.00 per Adult / $5.00 per Child U/12
House made mini toasts with a variety of toppings > 5ea
Mini Spring Rolls with sweet chilli dipping sauce > 5ea
Mini Beef & Chicken char-grilled skewers with satay sauce 1ea
Mini Dim Sims with sweet soy dipping sauce > 5ea
Mini Crumbed Fish with tartare sauce > 5ea
We have many more nibble/canapés selections.
EXAMPLES - DINNER MENU PACKAGE A
$60.00 per Adult
Entrée (please choose 2 for alternate drop)
Kangaroo Wellington: Oven Baked Kangaroo fillet cooked medium rare wrapped in puff pastry served with spicy plum sauce.
Soup: We have a variety of choices available.
Chicken & mushroom filo: Succulent chicken & mushrooms served in a creamy béchamel wrapped in filo pastry, oven baked & served on a tomato concasse.
Salt & Lemon Pepper Calamari Salad: slices of squid lightly covered in Chef’s own salt & lemon pepper mix served with salad and srizzled with lemon myrtle dressing.
Mango and Prawn Salad: Three king prawn cutlets tossed in a mango salsa salad.
Lamb cutlet: One char-grilled lamb cutlet served with fresh green salad, cherry tomatoes and a dijon mustard dressing.
Mushroom and Tomato Tart: mushrooms, cherry tomatoes garlic and cheese oven baked in a pastry tart, drizzled with extra virgin olive oil.
Main Course (please choose 2 for alternate drop)
Chicken Breast: Char-grilled chicken breast infused with semi sun dried tomato, Philly cream cheese & garlic, napped with a creamy verte sauce.
Beef Wellington: Prime Beef topped with duxelles, wrapped in puff pastry & oven baked to medium then served with red wine jus.
Moroccan Roasted Salmon: Roast Salmon glazed with Moroccan spices & complemented with mango salsa.
Roast Pork: Roasted pork roll stuffed with caramelized apple & walnut farce & complimented with apple sauce.
Lamb Cutlets: Four char-grilled local lamb cutlets topped with a honey & rosemary sauce.
All Mains are served with potato and fresh seasonal vegetables.
Dessert (please choose 2 for alternate drop)
Chocolate Mud Cake
EXAMPLES - DINNER MENU PACKAGE B
$48.00 per Adult
-Dinner Roll & Butter
-Soup (please choose 2 for alternate drop)
-Potato & Bacon
-Sweet Potato & Pumpkin
-Semi Sun Dried Tomato & Onion
-Pumpkin, Ginger & Corriander
-Chicken & Corn
-Roast Combination - Beef & Chicken & Pork or Lamb served with fresh roast vegetables & condiments.
-Chocolate Mud Cake
Dinner Roll & Butter - $2 per person
Tea & Coffee station - $2 per person
Fresh garden salad (serves 4) $10 per serve
COBs of bread with garlic & herb butter $3 per person
$55.00 per Adult - $15.00 Child U/12
Venue must be fully booked
(Please choose 10 from the following Examples)
Mini vegetarian spring rolls with sweet chilli sauce
Beef & chicken char-grilled skewers with satay sauce
Dim sims with kejap manis dipping sauce
Crumbed cajun fish with lemon myrtle mayonnaise.
Croute with assorted toppings (approx 6 varieties)
Mini Chicken skewers with satay sauce
Cocktail Spring Rolls with sweet Chilli dipping sauce
Tempura vegetables with Wasabi cream
Spinach & Fetta Cheese triangles
Mini Dim Sims & Soy dressing
Cocktail crumbed Fish & tartare sauce
Calamari rings served with lemon myrtle sauce
Assorted pinwheel sandwiches (4 varieties)
Mini Thai Fish cakes
Mini Blinis topped with cream Cheese & selected seafood
Kangaroo Kofta with fruit chutney
Variety Fillings of Mini Pies
VENUE BOOKING TABLE:
A surcharge is required for the full use of the restaurant for parties of less than 70 guests and for parties of less than 70 guests who have entertainment arranged.
Up to 20 Adult guests - $2,000.00
21 to 30 Adult guests - $1,500.00
31 to 40 Adult guests - $1,100.00
41 to 50 Adult guests - $800.00
51 to 60 Adult guests - $600.00
61 to 70 Adult guests - $300.00
Greater than 70 Adult guests - No surcharge
No surcharge is required if you share the restaurant with other diners.
We look forward to hearing from you.
Celebrants: Ron Roberts at Grampians Weddings www.grampiansweddings.com.au E-mail email@example.com Telephone 03-5352-3437
Photographer: Kerri Kingston Photography www.kerrykingstonphotography.com.au E-mail: firstname.lastname@example.org Telephone: (03) 5358 3264
Photographer: Marty Schoo Photography martyschoo.com.au/ Telephone 0427790783
Florists: Grampians Everlastings E-mail email@example.com
mobile: 0407 700 843
Stawell Florist Telephone: (03) 5358 3799
Hair & Beauty: Didjun Skin & Body www.didjun.com.au
E-mail: firstname.lastname@example.org Telephone: (03) 5356 6120


District 5 Farm Bureau Director Darrell Griff and Broome County Farm Bureau Member Judi Whittaker enjoy the taste of New York Reception during Lobby Days.
Madison County Farm Bureau
(Madison County, NY – March 2013) Farmers from Madison County took important time away from their farms to visit with their lawmakers in Albany recently to make the case for new legislation that will help grow farms and in turn grow the economy in Madison County.
Agriculture generates more than 200,000 jobs on the farm and off in New York State. Studies have shown if you have healthy farms, you have a healthy economy. In these days of high costs of farm production and the high land tax burden in New York, it is imperative state lawmakers pass legislation that supports local family farms.
From capping skyrocketing agricultural land assessments at 2 percent to raising the threshold for the estate tax to match the federal $5 million mark for agriculture, these farm friendly bills will help keep the land in farming for the next generation.
Additional priorities include the establishment of tax deferred Farm Savings Accounts to use as a risk management tool to combat severe weather impacts or extreme price downturns. Farmers also opposed a hike in the minimum wage to contain already high labor costs, as well as advocated for a new training wage for workers 18 and younger who hold seasonal employment during the summer months. Plus, they are supporting a state tax credit for donations of locally grown food by farmers to Food Banks. New York farmers last year donated over 8 million pounds of food to NY Food Banks.
While in Albany, Senator Patty Ritchie, Chair of the Senate Agriculture Committee, unveiled a package of “Grown in New York” bills in support of New York Farm Bureau’s efforts that will reduce taxes, curtail unreasonable regulations, expand market opportunities for farm products and improve farm safety.
Assemblyman Bill Magee, Chair of the Assembly Agriculture Committee, also spoke to the NYFB delegation offering his backing and full support on a number of bills important to the state’s farmers. Both were among the hundreds of lawmakers and staff who attended the Taste of NY Reception on March 4 that showcased the diverse array of food and farm products made in New York.
In addition, Governor Andrew Cuomo proposed several new initiatives, while NYFB was at the Capitol including new funding for his FreshConnect Farmers’ Markets Program, expansion of programs to help farmers contain energy costs and protect water quality and launching a one stop shop to provide a single point of contact for New York’s wine, beer and spirits industry.
“Madison County Farm Bureau is committed to improving conditions in this state for every farmer, and we appreciated the great support shown to us by the many lawmakers in Albany. It is a reflection of our strong grassroots effort to preserve our farms for the next generation and provide the people of this great state healthy, local food,” said Nate Durfee, President of the Madison County Farm Bureau.


PUMPKIN PATCH FESTIVAL 2018
Another annual Pumpkin Patch Festival is coming to Toyota Park (East Lot) in Bridgeview, IL
Bring the family, bring your friends and enjoy TWO WEEKENDS of live entertainment, lots of pumpkins, carnival, petting zoo, face and pumpkin painting, costume contest, pumpkin pie eating contest, and of course lots of fun!
There will be food selections from around the world. Last but not least, pumpkin pies, taffy apples, apple cider, cotton candy, corn dogs etc.
More information is to be found on pumpkinpatchfestival.com
SEE YOU AT THE FEST!


Would you believe that almost ALL canned foods (including healthy organic ones) are packaged in containers contaminated with BPA?
And that’s really bad news for your health.
BPA is an industrial chemical and potent endocrine disruptor found in plastics, as well as metal can and bag liners.
And it’s been linked with breast and prostate cancer, insulin resistance and diabetes, Down’s syndrome and other birth defects, obesity, infertility, and polycystic ovarian syndrome.
But BPA is still legal… and being used in thousands of packaged food products everyday.
A few companies have stepped up to the plate (or in this case, the can) and reached into their own pockets to protect you.
Eden Foods is one of them.
Eden canned products are packed in steel cans coated with a baked on oleoresinous c-enamel lining that doesn’t contain bisphenol-a (BPA). These cans cost Eden 14% more to produce (an additional $300,000 more a year).
This wonderful brand offers a line of products ranging from cannelini beans to soy sauce that you can enjoy -organic and contaminant free – for just a few cents more per serving.


Chicken, Artichoke Heart & Eggplant
It’s one of my favorite dishes. It’s easy, fast, and scrumpscious; your friends will be impressed, too. But the little secret to this dish is preparation time at 20 minutes, and the cost of the ingredients at $10-$15. It’s weeknight gourmet.The key to the flavors is the eggplant and chicken simmered in dijon mustard, Chardonnay wine, and artichoke hearts. It’s delicious, and not your everyday fair, with the flavors coalescing into something special.
The recipe for this dish is found in local publication, Cooking with wine, with recipes contributed by surrounding wineries, Benzinger Family Winery, Christopher Creek, Dry Creek Vineyards, and many more. I am using Shone Farms Chardonnay purchased from the Santa Rosa Wineyard, but any medium-bodied Chardonnay will work. The Shone Farms Chardonnay has hints of oak, and is nicely balaced between acidity and fruit. It’s a real winner for this dish because it does not overpower the tanginess of the artichoke hearts, and nicely compliments the eggplant. Plus, when you cook with it, the flavors will naturally pair with the wine. Below are the ingredients and the preparation method. It serves 2 people.
4 tablespoons virgin olive oil 1 small jar artichoke hearts (marinated is fine)
3 skinless, boneless chicken breasts, ½ cup Chardonnay wine
cut into bite size pieces ½ to 1 teaspoon Dijon mustard
1 medium onion, cut lengthwise into 8 wedges
1 medium size eggplant, or 2 small oriental eggplants diced into ¾-inch cubes
I am a big fan of “sweating” to release some of the eggplant’s water and make it less chewy. To do this, slice the eggplant vertically and lay the pieces on paper towels on a cutting board, or stainless steel baking dish. Salt both sides of the eggplant and leave to sit 1/2 hour. You will see water start to release around the edges.
After 15 minutes, begin the dish. Heat olive oil in a large skillet. Add chicken and saute for 6 to 8 minutes. Add onion and eggplant. Saute for 3 to 5 minutes stirring occasionally. Then stir in artichoke hearts and cook for one minute more.
Add wine and dijon mustard. Cook for 5 more minutes to thoroughly mix and heat ingredients. Serve over rice and noodles. What I like about this dish is the use of eggplant, one of my favorite vegetables, wine, and the dijon mustard. It makes for a great flavor profile, and is best paired with the wine you preapared the meal with. Enjoy!


2017 – restaurants
As the first post to sum up 2017, I want to start with the favorite. Food.
There were quite a few gastronomic discoveries this year, but I want to start with a simple no-brainer – Marius.
Barentszstraat 173, 1013 NM Amsterdam
Make reservations in advance, it is full every day. Magnificent bouillabaise and vitello tonato are on the menu daily. The rest of the menu is daily refreshed. Every Monday a wonderful table d’hote for €35. Everyone who has been there, wants to come back. Not just because of food and wine. Also because of a home-like feeling, and excitement of every single dish, and Kees himself of course. Perfect wine selection, Chateau Cambon as house wine. Been here like twenty times in 2017, and will continue doing so.
Via S. Calocero, 3, 20123 Milano
A two-star Micheline restaurant. Contaminated Italian cuisine by the Japanese chef Yoji Tokuyoshi, who is a true devil. Menus are expensive, but this is a once in a lifetime culinary experience. Wine pairing is strongly recommended. You will be taken for a real taste trip.
Auberge du Lion d’Or
Place Pierre-Gautier 5, 1223 Cologny, Switzerland
The restaurant in Geneva, where food is not so important, but is very good. Make a reservation in summer for outside seating, and enjoy the incredible view of the mountains and sky changing color every ten minutes during sunset.
Auberge Jean & Marie
Albert Cuypstraat 58-60, 1072 CV Amsterdam
And back to Amsterdam for French food again. Voted best French restaurant in the Netherlands, definitely a worthy experience. The short menu is refreshed every month or so, and everything is so damn good. Owners, Jan and Marije (Jean and Marie themselves) are on the floor and are so cool! If you’re into digestifs, ask for a Kilo of potatoes. Really, just do so.
Kitchen Galerie Bis
25 Rue des Grands Augustins, 75006 Paris
The list would be incomplete without a French restaurant in Paris. Very difficult to pick just one, with too stiff competition, but I would go for Kitchen Galerie Bis (sorry, Jon, Dab deserves a special post). A restaurant with a very refined cuisine, where you also need to book in advance. Small starters and fantastic mains. Good for a date lunch, and for dinner of course. Cod is to die for.
Dôme sur Mer
Arendstraat 1, 2018 Antwerpen
And a Belgian culinary experience should be here. Dome has two restaurants in Antwerp. This one is a little bit off center - if you take a long walk towards restaurant from Antwerp Centraal on a Saturday night, you will understand why Antwerp is a Jewish city. The restaurant itself is small, with great interior and wonderful selection of seafood. Starting from oysters and going all the way to a huge selection of fish and shellfish. Wonderful cava Can Xa Brut and a perfect Macon to accompany half a lobster.
15 Cours Masséna, 06600 Antibes
Antibes, sun, heat, awesome food and wine. Not much to add. The small wonderful place near the market in Antibes, steps away from Musée Picasso. A highlight of our summer - we went there every day we were in Antibes. Classical French mediterranean food with small twists here and there. Awesome house wines.


Great home made taste that is easy to use!
An assortment of flavors to choose from…
a wide variety of uses…
a flavor your guests will remember…
excellent for indoor and outdoor grilling, basting, dressing, and cooking…
& ALL NATURAL, GLUTEN-FREE
Hello! I’m Elda, and welcome to my kitchen.
Learn More About Our Story
“The Honey Ginger & Soy marinade gives a great bit of heat from the ginger which balances well with the sweetness of the honey, making it great for a chicken stir-fry or even just ramen noodles.”
– Danny W.
San Jose, CA
“The Garlic and Herb marinade was great on the organic chicken thighs we had the other night, and I would like to try this marinade on some salmon next time.”
– Damian T.
Los Gatos, CA
CONTACT US if you would like us to post your review here!


Barcelonan or Catalonian cuisine is distinctive despite having been strongly influenced by Roman, Greek, Arabian, Jewish and French cuisines. Its Mediterranean slant comes from the olive oil which is the medium of all cooking. Barcelona lies between the mountain and the sea and its geographical diversity ensures an abundant supply of fresh seafood, meat, fruits and vegetables and exotic wines. It also ensures that Catalonian cuisine is healthy!
Barcelona is quite a storehouse of gastronomic pleasures!
For details on some mouth-watering food and desserts read our Barcelona food and cuisine guide below. More general information on food and cuisine in Spain is also available. For shopping enthusiasts make sure you visit our Barcelona shopping guide.
Food & Cuisine in Barcelona
Barcelona food and cuisine uses five basic sauces for its meat, fish and vegetable dishes. Sofregit is a sauce made from garlic, tomato and fried onion. Aubergine and red pepper are combined with sofregit to make another sauce called chanfaina. Picada is made by grinding almonds, garlic, parsley and pine or hazelnuts. Allioli is Barcelonian mayonnaise made with egg yolk, pounded garlic and oil, while romesco is a salad dressing made with almonds, olive oil, garlic, tomatoes and vinegar.
These five sauces throw up a delectable range of dishes like escalivada – a dish made with red pepper and eggplant mixed with salt, olive oil and vinegar. Faves a la Catalana is another masterpiece in which the vegetables of the region are cooked in a pot with black sausage, bolets (mushrooms) and ham. Pa amb tomaquet is bread slathered with tomato, garlic, olive oil and salt, making Catalans wonder as to why people need butter!
Catalan desserts are rich and sweet. La crema catalana is Barcelona’s signature dessert – a creamy pastry covered in crunchy caramel. Mel i mato, fresh cheese (mato) served with honey and cream and dried fruits, is another popular dessert. If you want something less expensive, then try the ice cream (gelats), fresh fruit and flans.
Breakfast, for most Catalans, is a meal on the move. It consists mostly of a torrada (an open toasted sandwich with a topping of your choice) or a xurros amb xolocata (a stick of pastry deep fried and soaked in thick hot chocolate sauce) or a bikini, which is just toasted ham and cheese! Most of this is eaten in Barcelona restaurants on the way to work.
Lunch is the main meal of the day. When eating out in Barcelona, you can opt for a simple straightforward meal like the plato combinado (a one course meal with a meat and three vegetables) or the menu del dia, a fixed priced meal of three courses and a drink. An à la carte lunch is more expensive but the fare is better with a wide range of starters, an extensive second course with meat and vegetables, and dessert.
Dinner is always after 9.00 p.m. Most Barcelona restaurants stay open till 1.00 a.m though their kitchens close by 11.30 p.m. For those early-evening hunger pangs, head for a tapas bar, a typically Catalonian concept which serves small bite snacks (tapas) which are tasty and nourishing.
Most Barcelonans prefer coffee and they like it strong and bitter. Tea is had without milk and it is not very popular; but you do get different types of teas and herbal infusions. Ask for milk to be served separately or else you will be served a cup of tea flavoured milk! Health freaks can insist on freshly squeezed orange juice while the adventurous can try Orxata, a Valencian drink made from the extract of tiger nuts, sugar and water. A scoop of chocolate ice cream turns the Orxata into a cubanito!
Vino (wine) is a constant presence on the Barcelonan table and served with every meal. Cava is the not-to-be-missed local drink. Sangria (a wine and fruit punch, spiced up with a dash of brandy) is another favourite. Tisana, made by mixing the sangria with cava, is less of an assault on the nerves. And finally, there is a wide range of good old beer!


This post was originally published on this site
KSAT 12 News anchor Ursula Pari shares an easy recipe for a Louisiana favorite: red beans and rice.
Did you know that Ursula is related to the Tony Chachere family? That’s right. That pretty much makes Ursula culinary Louisiana royalty.
Find her recipe below
Follow Texas Eats on social media:
Past “Texas Eats” episodes are here:
Texas German food in New Braunfels
Beer, wings and more: Getting ready for the big game
“Texas Eats” is a spin-off of the ever-popular “SA Live,” which has won in the ratings race since the first day it launched nearly five years ago.
Viewers can catch “Texas Eats” on Saturday mornings at 10 a.m., or on the KSAT-TV Livestream app available on Roku, Amazon Fire, Apple TV, and most smart TVs, as well as on KSAT.com, and KSAT’s YouTube channel.
Ursula Pari’s Instant Pot Red Beans and Rice Recipe
3 tablespoons canola oil
1 pound smoked sliced jalapeno sausage (Kiobassa has a good one) or andouille sausage (you can order it delivered from Don’s Specialty Meats in Scott, Louisiana)
1 yellow onion-diced
1/2 cup chopped green onion
1 green bell pepper – diced
1-2 stalks celery – diced
4 cloves garlic – crushed
1 pound bag of red beans (Camellia is best)
5 cups chicken stock or water
3 bay leaves
1 teaspoon basil
½ teaspoon thyme
1/8 teaspoon sage
Added Seasoning to taste:
Tony Chachere’s Cajun Seasons (salt-free if you got it) (the sausage provides a lot of sodium, so you not need to add salt)
Serve over hot white rice
Press Sauté button on Instapot.
Add 1 tablespoon oil, sausage and sauté for about 5 minutes, then remove.
Add 2 tablespoon oil, onions and bell pepper, sauté for another 5 minutes
Return the sausage and the remaining ingredients and stir.
Turn off pot Sauté, lock lid in place, seal the valve, and press High-Pressure Cook for 35 minutes.
When the timer goes off, let the pressure release naturally for 10 minutes or so
Unseal and remove the lid.
Remove one or two ladles of beans.. and crush in a bowl to desired consistency and return to the pot. If not cooked through, pressure cook for another 10 minutes.


There’s more to gut health than kombucha. The hype around probiotics can be confusing! What really makes a healthy gut?
When it comes to gut health, master these basics before popping supplements. Spoiler: “basics” doesn’t mean easy!
Is it true that “you are what you eat?” Well, you aren’t Oysters Rockefeller, but the food you eat comprises your gut bacteria! Support gut health by including diverse foods in your diet. Nutrient diversity provides your body with antioxidants and micronutrients to bolster immunity. Rather than repeating similar meals, incorporate colorful fruits and vegetables, whole grains, and heart-healthy fats.
Adequate caloric intake for your energy needs and hydration matter, too. While fad diets or cleanses promise weight loss, they can be detrimental to overall gut health. Those with plentiful bacteria strains in their gut are more likely to maintain and lose weight!
Sleep is interconnected with gut health. Inconsistent sleep contributes to stress in the body via increased cortisol, a stress hormone. This can change your gut microbiome’s composition as well as increase symptoms of bloating or intestinal discomfort.
How well-rested you feel may impact your nutrition. It’s normal to crave simple carbohydrates and caffeine when low on sleep; long-term, this can negatively impact your gut health.
If you’ve ever noticed intestinal issues like bloating, cramping, heartburn, or loose stools crop up when you’re stressed, you’ve experienced the gut-brain connection! The opposite is also true: the composition of your microbiome can influence symptoms of anxiety and depression.
Take inventory of your stress management skills. Stress is a part of all our lives. In some cases – like exercise – it’s actually good for us. When stress feels hard to manage, don’t hesitate to seek help from trusted loved ones or health professionals. Your gut will thank you!
Prebiotics & Probiotics
Prebiotics, fiber that our bodies cannot digest, feed your “good bacteria.” When we eat foods with prebiotic fiber, we support the existing gut bacteria and their production of nutrients, like short-chain fatty acids. These fatty acids support our metabolic and colon health.
Probiotics are live bacteria found in foods and supplements. Probiotic bacteria is shown to improve digestive function, enhance immunity, decrease inflammation, and reduce diarrhea from antibiotic treatment. Some may notice changes to skin health, mood, and weight.
Including foods rich in pre- and probiotics will support your gut health. Consult the table below for foods to add to your grocery list. Prepare a yogurt bowl with flaxseeds, banana, and a sprinkle of cocoa for a gut health-promoting snack!
Looking for a probiotic supplement? Since individual bacteria strains affect our health in different ways, it’s best to share your symptoms and health goals with your doctor or dietitian to get the best recommendation for you. Send them a message via your online health portal today!
| ||Role + Function||Food Sources|
|Prebiotics||Fiber that “feeds” the good bacteria in your gut||Chicory root, garlic, onions, leeks, asparagus, bananas, apples, oats, cocoa, flaxseeds, jicama, wheat bran|
|Probiotics||Strains of live bacteria that populate your gut microbiome||Yogurt, sauerkraut, kefir, pickled vegetables, beverages such as Big Easy Bucha kombucha or Good Belly|


The Night of the Shooting Stars
Thursday 15th August 2019
An Italian Feast at rooftop restaurant and bar B&H Garden Room.
Join us in the lush surroundings of B&H Garden Room on Thursday 15th August for a magnificent Roman feast and escape to Italy as we embrace and celebrate Ferragosto, a traditional Italian festivity. Our rooftop restaurant and bar in the heart of the west end will play host to an epic Italian banquet, with decadent dishes, all washed down with Aperol Spritzes and copious amounts of wine.
Italian summers, rather unlike our British ones, often feel sublimely endless. In tiny toy towns nestled into craggy cliffsides, prettily crayoned dwellings in pastel colours, peach-orange and sherbert lemon, rise block on block above sparkling turquoise seas. The heat is hazy, the mood is languid, lemons bake, wrinkle and drop from the trees. Decadent feasts are a given; plum tomatoes drenched in olive oil and mozzarella and garnished with the freshest basil, followed by big bowlfuls of tricolore pasta and freshly baked bread, all washed down with red wine and homemade limoncello. Delizioso!
In the midst of these lazy summer months falls Ferragosto, an international holiday celebrated throughout Italy on August 15th. Shop fronts and businesses shut their doors for the day and people throughout the country take the day off to parade gleefully through the streets in mark of this ancient holiday. The day marks the start of the Italian vacation season, with many choosing to escape the stifling heat of the city and flock to the countryside, lakes or coast.
Here at Bourne & Hollingsworth, we have decided to welcome a bit of the Italian Dolce Vita to our rooftop restaurant & bar, B&H Garden Room on Thursday 15th August. Join us for a magnificent Roman meets Meditterean feast, with freshly grilled meats and vegetables, sumptuous stuffed zucchini flowers, baked pasta, indulgent sweets and luscious fruits, all washed down with bold Italian wines, Campari cocktails and many many Aperol Spritzes.
We feel like there’s still a lot to learn from the Italian way of doing things, so if you’ve got no plans for a Venetian mini-break or a lazy Tuscan retreat, join us for Ferragosto and summer like an Italian, without having to leave London at all.
Thursday 15th August 2019
Arrival from 6.30pm - Sit for supper: 7.30pm
Tickets are priced at £45 and include a three course sharing supper. Vegan and vegetarian options available.
There will be a special drinks menu on offer throughout the evening.
Tomato, basil mozzarella salad
Selection of Italian charcuterie
Prawns with lemon & parsley
Stuffed courgette flowers
Pasta with pesto & pinenuts
Octopus with fennel & tomato
Ele’s traditional Italian biscuits


Fresh From The Farm
Firth Nebraska’s Prairieland Dairy,
Firth Nebraska’s Prairieland Dairy, located just 15 miles south of Lincoln, was created when the Eickhoff, Goossen, Obbink and Rice family farms joined together as one.
Our goal was to create a new kind of dairy: one that was sustainable, open and transparent, served our community and produced the finest all natural dairy products in the area. When you buy Prairieland Dairy products, you join us in this effort to better our environment, economy and community.
Not only do you get great-tasting, all natural dairy at a fair price, you get a little taste of “the good ol’ days,” when food was simpler and grown by people you knew and trusted.
On behalf of Al, Harvey, Bill, Mike, Andy, Steve, Cliff, Dave and myself, we hope you enjoy our milk and dairy foods. Come see us at the farm—we’re happy to show you exactly where your milk comes from, and why that makes a world of difference.
— Dan Rice, Owner, Farmer and General Manager of Prairieland Dairy


245 mm Turntable
With 245 mm larger turntable, you can cook large quantity of food items, or reheat multiple food pots with ease in one go.
Choose from 10 different power levels to set your cooking time.
With its LED display, its easy to check your choice of selection.
Easy to use touch foil buttons to make your cooking experience enjoyable.
Your ready to cook and reheat microwave accessory kit absolutely free along with purchase of a Whirlpool microwave oven.
2 Year Warranty on Magnetron
Whirlpool microwave ovens are dedicated to providing reliability and durability with a 2 year warranty on Magnetron.


Culture medium is prominent in aquaculture industry. It has been studied to use microorganisms as a nutrient source in the aquaculture industry for a long time. Modern fermentation technology and microbiology make it possible to produce a multitude of microbial feed. Feed yeast is rich in many trace elements and vitamins needed by aquatic animals and has become an important additive in artificial proportion bait such as fish and shrimp. Experts replaced some fish meal with feed yeast in the process of mixing shrimp bait, which improved the yield and survival rate of shrimp compared with traditional feed. Shellfish culture is a state of progressive development in China, but does not fully use the single-celled algae feed in the process of breeding. Farms usually replaced the algae feed with egg yolk that although met the nutritional needs of the growth of farmed animals to some extent but would make some damages to the quality of breeding water to form the consequences of breeding is not ideal. Microorganisms cause many diseases, bacteria and virous do so. In addition to maintaining good water quality and using antibiotics, vaccination is also an effective way to prevent and treat bacterial and viral diseases. In practical aquaculture, vibrio vaccine has a very good effect on prevention and treatment of various fish diseases. Many people are trying to use microbes to boost the immunity of invertebrates. Abalone were inoculated and immunized by oral and injectable attenuated vaccine. The survival rate of the immunized abalone was increased more than 50 percent. Those lead us to believe that microorganisms grown through culture medium are very effective in preventing disease occurrence in large-scale aquaculture.


sweetbites Bake Shoppe is known for its beautifully detailed wedding and custom cakes. We also offer fun-spirited, colourful and delicious freshly-baked cupcakes, cookies, pastries, and birthday cakes - the best that Oakville has to offer.
Our cakes are designed to be chic and elegant in appearance: perfect style without compromising on flavour.
sweetbites is an open-air, peanut and tree-nut free bakery. We are located on the edge of picturesque Downtown Oakville and are steps away from the beautiful lakefront and quaint shopping neighbourhood.
Our delicious cakes, cupcakes and cake pops are now available at Pusateri's Fine Foods-Oakville Place!
Please direct your orders by giving us a call at 289-291-0203 or email email@example.com. Thank you!
Get creative with sweetbites and join us for a baking class! See here for available classes and schedules: Baking Classes.
We are constantly inventing new and unique cupcake flavours:
Berry Cheesey – Classic Madagascar bourbon vanilla cupcake with a strawverry center topped with a cream cheese frosting and a drizzle of strawberry coulis
Chic Chocolat – a rich dark chocolate cupcake topped with our chocolatey butter cream and French chocolate sprinkles
Cool, Dark & Yummy – rich dark chocolate cupcake with a cool mint infused butter cream
Killa Vanilla – a moist classic Madagascar vanilla cupcake topped with a creamy vanilla butter cream and sprinkle of joy!
Love your Lemons – light lemon cupcake filled with a real lemon curd topped with a fluffy toasted meringue
Pucker Up Pinkie! – light lemon cupcake with a pucker up lemon-raspberry butter cream
Spike ‘em Up S’more – rich dark chocolate cupcake topped with spikes of meringue-mallow, chocolate shavings and a graham cracker!
Sweet Salty and Sassy – Our signature vanilla cupcake filled with in-house made salted caramel and topped with caramel buttercream
Twisted Sister – Chocolate and vanilla marble cupcake topped with a twisted chocolate and vanilla buttercream
Coconut Cloud – moist coconut cupcake filled with coconut custard, topped with a cloud of coconut covered butter cream
Va Va Va Velvet – traditional red velvet cupcake topped with real cream cheese frosting
$3.25 each (tax incl.)
Half a dozen = $17.00 (no tax)
Dozen = $33.00 (no tax)
$2.15 each (taxes incl.)
Half a dozen: $10.00 (no tax)
Dozen: $19.50 (no tax)
Chocolate with blue coating & sprinkles Vanilla with pink coating & sprinkles
$3.00 each (plus tax)
Dozen = $32.00
Custom colour: (One dozen per flavour, minimum order)
Starting at $36.00 per dozen
Custom shape & colour: (One dozen minimum order)
Starting at $40.00 per dozen
Terra @ Home
Season 3, Show 52
Air date: March 23rd, 2013
Kathy is interviewed by Terra @ Home! Hear her speak about seasonal cupcake flavours and her baked creations. Watch the episode here: http://youtu.be/hhsgb8-SbJY
Oakville & Burlington
Air date: November 25, 2014
Kathy is featured in a video by Black & White Media. See her in her creative element: http://www.looklocalmagazine.com/a-2-minute-video-featuring-sweetbites-in-downtown-oakville/
We would love to hear about your special occasion! We create custom desserts for big and small events, including weddings. We also cater to lunches and sweets tables. If you would like to request an order for cupcakes, cakes, or any of our specialty desserts, please contact us by telephone, email, or with the form below.
As all custom cake and cupcake designs are unique and take time and care, all prices listed below are minimum prices.
Designer Cake and Wedding Cake Pricing – Fondant Cakes
Custom Fondant Cakes start at $8.00 minimum per serving. End pricing is based on design.
Sculpted cakes minimum $350.00; Minimum servings 25*
- 3D figure models, starting at $7.00
- Gum paste flowers, starting at $15.00
- Edible images for cakes, starting at $15.00
- Edible images for cupcakes, starting at $2.25
- Fondant cut-out toppers for cupcakes, starting at $1.50
*Sculpted cakes are priced per serving BEFORE carving. While we will do our best to meet your serving requirements, we cannot guarantee the exact number of servings that will need to be carved away. Therefore, we cannot guarantee the number of servings left after carving. In some cases, you will end up with a bit more cake than you asked for. In other cases, a bit less.
Custom Cupcake Pricing:
- Starting at $3.50 each
- Fondant covered cupcakes start at $5.75 each
- Fondant discs with piped message - $1.00 extra
- Fondant cut-outs, starting at $0.75 each
- Sprinkles – free!
- Coloured frosting - free!
3-Tier, Round & Square
- 24 to 36 Regular Cupcakes - $15.00
- Ribbon - $10.00
5-Tier Round & Square:
- 60 to 100 Regular Cupcakes - $35.00
- Ribbon - $25.00
Rush orders can be made for an additional $5.00. Custom cakes ordered two days before pick-up date are considered rush orders.
We require at least 48 hours notice for cancellations of bakery cakes, cupcake and other dessert orders. Deposits are non-refundable. Cancellations on orders made less than 48 hours will be charged the full amount. Wedding and custom cakes, please refer to Special Events Information during consultation.
Kathy Tang is a self-taught baker and cake designer who found a passion for creating custom cakes and sweet treats in 2004. Her classic, fun-loving and feminine approach to cake design along with her eye for detail and on-trend aesthetic has brought sweetbites to the forefront of cakes and cupcakes. Her creations not only look good, but taste delicious. Kathy took an exciting step of leaving her corporate career to open the sweetbites retail store location in September of 2012, setting the course for the success of her business. Kathy is a foodie at heart and enjoys trying new flavours in and out of the bakery!
Sun - Mon: CLOSED
Tues: Scheduled deliveries & pick-ups only
Wed: 11 am - 5:30 pm
Thurs - Sat: 10:30 am - 6 pm
Contact us for any questions, comments, or requests. We'll get back to you soon!
In order to ensure we get your request on time, all cupcake and cake orders must be placed in person or via telephone. Please be advised, a valid credit card number with expiry date is required for all telephone orders.
115 Trafalgar Road
Phone : 289-291-0203


Minotaur Books is pleased to invite you to THE NATURE OF THE FEAST, recipes from the world of Three Pines. We’re showcasing a recipe from each of the books as we prepare for the August 30th release of the new book, A GREAT RECKONING. More: pre-order the new book | about Louise Penny | find out more
Now Cooking: May 17 – 30, 2016
A Recipe from The Brutal Telling (Book 5)
“Gamache tried the door to the bistro and was surprised to find it open. Earlier that morning, over breakfast of pain doré, sliced strawberries and bananas, maple syrup and back bacon, Gabri had admitted he didn’t know when Olivier might reopen the bistro. . . .”
Want to get email alerts about our site launch, new discussions, giveaways, exclusive excerpts, and more? Sign up here!
The Nature of the Feast
Every two weeks we will reveal a new recipe from the world of Three Pines. We’ll have the recipe, a photo, and an area open for discussion.


for my mom's birthday this year, i made her a cheesecake. i was already researching on the entremet i wanted to make, only to hear her say "actually, i love cheesecakes" at the last minute and that really put me in a panic mode. in my 7+ years of baking i don't think i attempted much cheesecakes and i didn't wanna make something i hadn't made before. baking for occasions is just not the time for experimenting. hence i turned to something i made before in my very early days of when i started baking and had good results from it.
i made kanto style sakuramochi over the weekend. as you know, there are two styles of sakuramochi - kansai (western japan) and kanto (tokyo & eastern japan). i made the kansai one before therefore it would be good to try this out as well. kanto style's a crepe-like pancake roll filled with anko red bean paste then wrapped with pickled sakura leaf.
this is one of my favorite breads from the japanese bakeries and i had been very intrigued with the swirly pattern. as i read the step-by-step instructions, i realized this is pretty similar to making croissants hence i felt this would be a good opportunity to experience the folding first. truth be told, it wasn't easy at all since along the way i lost count of the total number of folds i did and had the chocolate insert oozing out everywhere - on the countertop, rolling pin and all over my hands. it was messy indeed and i felt that i would have an even bigger problem making croissants since butter would be so much more difficult to handle, but this is such a fantastic recipe it made every effort worthwhile. i had my kitchen smelling like a bakery and the aroma was intoxicating! it was so good i made them twice in a span of one week and the second time was much better after making some minor adjustments.
pão de queijo is brazilian cheese bun made from tapioca flour (manioc starch). these are gluten-free and by far my utmost favorite snack coz they're so cheesy, chewy and savory! its impossible to just stop at one, two, or even three. i've made these countless times but never got to blog it coz they're just too good to have to wait. best served piping hot, these are dangerously addicting and all too easy to overindulge. so far i've experimented with different recipes, such as one where you just blend everything in a food processor but it was too bland and tasteless for my liking. another one i tried used too much milk and butter and the mixture was so oily you could practically drain the melted butter off when you take them out from the oven. so this recipe by king arthur flour is by far the best i've tried and i'm sticking to it in future!
frankly, i would not have thought of making chocolate bonbons and pralines until a girlfriend got me a box from la maison du chocolat on her holiday. they were so good that i felt i should give it a try sometime. previously i had been pretty intimidated with chocolate tempering and even after i succeeded i just stuck with making decor coz they're easier to handle. this time i worked with a larger batch of chocolate so they're not so easily overheated.
this is a white chocolate cheese dessert and biscuit base with sakura jelly. recipe can be found here.
you know, daiso sells this whole series of japanese cooking & baking cookbooks (or rather, booklets) and despite not knowing a word of japanese, i went ahead and bought all of them. with 20 recipes per book at 2 bucks each, i think its a steal! i particularly like the one on chiffon cakes coz some of the recipes like spinach chiffon, genmaicha chiffon & red wine chiffon really appealed to me. i started by making the one i saw on the cover, a strawberry version.
overall the taste was pretty good and quite similar to the purple sweet potato chiffon i made. not airy like sponge but it has this denser, still fluffy cotton-like texture like a japanese souffle cheesecake. the use of lemon juice (probably to preserve the color of the cake) made it slightly sourish but i liked it.
unfortunately i didn't manage to capture the cross section as it was really dark and rainy the past few mornings but it looked just like a regular chiffon i made so you'll have to use your imagination. i was also too lazy to frost the cake with creme chantilly so i left it as it is but you could do that.
recipe source : chiffon cake booklet from daiso (book #4)
*recipe removed due to copyright restrictions.


Still looking for more? Check out available Nutritional Consultation on the Services page. (products coming soon)
Ask a real, live Nutritionist anything nutrition, health and wellness related. Click below! Go ahead, feed your mind.
example questions: what is gluten anyway? what are probiotics? what are prebiotics?
Use the forum (coming soon) to chat with the Expert and other site users about all things health, nutrition, and wellness.
Tip: Better manage your weight by eating your largest meal midday. Want to know more?
Find easy to prepare recipes that come with a side of health- promoting benefits.


I'm about to admit something reeeeeally embarrassing to y'all. You're welcome.
I have been craving chocolate so bad lately (well, I always crave chocolate but this was worse than usual!) and today I decided it was time to give in. So I went to the delicious bakery by our house and picked out the most chocolate-filled cake they had.
This story probably wouldn't be that embarrassing if it wasn't for what I did next. The girl asked me if I wanted anything written on it, and for some reason, I blurted out, "yes, can you please put 'congrats!' on it?" Then I proceeded to tell her a made up story of my husband's promotion and that his favorite cake is chocolate fudge. (That's a LIE! There was no promotion, and he is not a fan of fudge cake!)
I guess I didn't want to be that sad little girl who eats a whole cake by herself (I have done this
once or four times before, and I've never been able to finish it, just so you know :) I'm not that impressive!)
Please tell me I'm not the only one who has done something like this before!? (Or just lie to me to make me feel better :)


how to defrost frozen peppers in microwave
Place the chicken on a microwavable plate (one or two pieces at a time) and use the defrost setting for on. Fresh bell peppers can be substituted for them in these recipes without the need for them to be thawed. Wash them under running water but dont use soap. Make sure that they are kept continuously at 0 F (-18 C). Freezing and storing peppers is simple, and they can be kept in the freezer for up to a year. It really depends on what you are cooking. Milk should be defrosted in one of two ways. Learn more in our guide about how a microwave cooks food. Kick off your St. Patrick's Day celebrations with our shamrock garlands, rainbow balloons, leprechaun traps, and more decoration ideas. Step 3: Defrost Your Ground Beef for 3-5 Minutes. Cooking frozen vegetables in the microwave is simple. Major appliances limited to washers, dryers, refrigerators, ranges, cooktops, wall ovens, microwaves, dishwashers, hoods, freezers, beverage & wine centers, ice makers, and compactors. 2. With my blog, I hope to inspire others to make food a part of their lives and to explore new flavors and cuisines. Leaving food too long could cause bacteria to grow, so try not to let it sit in the microwave while you prep the rest of the meal. Drain the water after the frozen peppers have been drained. These are in the refrigerator or in cold water. Microwave at 50% power for 2 minutes, pull apart and squeeze into smaller chunks. When frozen vegetables are about to cook, they wont let steam escape from plastic bags that are heated. If they are to be placed together, they should not be placed on top of each other. Freezing green peppers will cause them to lose some of their flavor and texture, so its not the best option if you want your vegetables to stay fresh tasting throughout the cold months. To make frozen peppers crunchy, first remove them from the freezer and let them thaw for about 30 minutes. After a minute, check the vegetables to ensure they are not overcooked; most vegetables take about two minutes to cook in the microwave. A frozen vegetable is a good substitute for fresh produce when the produce is not in season. When peppers are frozen, they do not lose much flavor. Place peas and water in a microwave-safe bowl. Whats more, defrosting might actually backfire when it comes to frozen herbs, says White. How long will peas take to defrost in the microwave? Place frozen whole bell peppers in baking recipes if you are using them. It took approximately 2:30 minutes for the film to complete. She notes that plain frozen vegetables can thaw on the upper shelves of the refrigeratorunlike meat which should be stored at the bottombecause they usually cook at a lower temperature than other foods. To revisit this recipe, visit My Account, thenView saved recipes. Generally, a 4-pound whole chicken should take around 15 minutes at half power on a 1000-watt oven. Pepper should be frozen once they have been picked to maintain their original flavor. Microwave at 30% power, 1 minute for every 1/2 pound (checking and flipping every minute). If the defrost setting is turned on, you can defrost peas for a minute in the microwave. Bell peppers can be stored frozen for up to six months. When fresh, prepare them exactly as you would if they were fresh, but allow a little more time for them to cook. It could be the luck of the Irish. Whatever you do, be sure to bake a loaf of soda bread for the tableand end the meal on a sweet note with one of our dessert recipes just right for the holiday. This knocks out the enzymes that make peppers pungent. Sticky, spicy, sweet, saltythese maple-wasabi chicken wings get tons of flavor from a bunch of fridge and pantry staples. If youre looking for a way to freeze peppers, you can freeze them for up to six months. Yes, you can cook frozen fish in the microwave. Step 2: Select the defrost option If your microwave doesn't have a defrost button, manually adjust the power setting to 20% or 30% using the Power Level button. You can simply slice them and use them in your favorite recipes as you please. Cooking Light may receive compensation for some links to products and services on this website. Both sweet and hot peppers are perfect candidates for freezing. Trying to find the best clothes dryer for your home? Make sure to add a few minutes of cooking time if you want to finish the meal faster. After 25 minutes, remove the peppers from the oven and let them cool for a few minutes before serving. Copyright 2023 Meredith Corporation. Don't flood the peas like you would when you boil them on the stove; just a tiny amount of liquid is sufficient. Sign up for our daily newsletter for more great articles and tasty, healthy recipes. It has been widely speculated that frozen peppers lose their flavors over time. Frozen broccoli florets can be made into a delicious, keto vegan side dish in just five minutes. Remove the excess fat from your peppers before freezing them, then prepare them as you normally would. If you want to make stuffed peppers, you must first freeze the peppers whole. How long can frozen peppers last? What is the best way to crisp up peppers? Avoid these traps for delicious, nutritionally dense meals with your favorite frozen produce. With these, you want to get them so hot, theyre boiling evenly. also decorate as part of the festivities. to your account to save and access your shopping cart on your desktop, tablet, or mobile device. A steamer can be used to store all types of vegetables and makes a fantastic addition to a well-stocked kitchen. Add the pepperazor and let it simmer for about 10 minutes or until desired sweetness is reached. Blanching is also unnecessary, which makes the whole process easier and quicker. Pause the microwave every so often and remove your food. How long this will take depends on the wattage of your microwave and the size of the chicken. Eat your microwaved food before allowing it to stand for three minutes after cooking. Place the frozen peppers in the oven and microwaves on low for 15-20 minutes, or until they are fully frozen. Some Frozen vegetables are safe to freeze at -10 degrees Celsius or (-14 degrees Fahrenheit). 2. Frozen vegetables should be prepared in the oven at 400 degrees F by lining a baking sheet with parchment paper and preheating to 400 degrees F. Place the frozen vegetables in an even layer, stirring every ten minutes, bake for about 30 minutes. Microwave at 50% power for 2 minutes, separate pieces as much as possible. Share 0. Saved Recipes . 93 Quick and Easy Dinner Recipes to Make Any Night of the Week. Different vegetables have different cooking times. Most people think of cooking frozen vegetables as a quick and easy way to get their dietary needs met. Then You Need an Eighth-Sheet Pan, The Best Wok for Stir-Frying at Home, Tested and Reviewed. To cook frozen stuffed bell peppers, first preheat your oven to 350 degrees. Small dogs are also great for families with young children or those of senior age who are best matched with a breed they can physically handle. Frozen peas will become immersed in a pool of melted ice as a result of being microwaved directly in the microwave. After youve frozen the cake on a baking tray, place it in a freezer bag and freeze for the long run. Place the sausages in the water and let them soak for 10-20 minutes. You can use them in a variety of recipes, and they also make excellent snacks. Learn more about the importance of knowing a gas stoves BTUs and what numbers are best for your needs. You can steam, blanch, saut, or microwave frozen peas to make an easy side dish in minutes. Steaming vegetables also preserves vitamins and minerals; boiling them can cause them to lose their folate, Vitamin B1, and Vitamin C. Because of the moisture content of the product, boiling it will increase the risk of a foul mushy texture and the loss of vitamins. Here are some tips on how to do it: There are a few things you need to know before freezing whole bell peppers. The Provenal anchovy dressing hardly requires a recipe. When pepper seeds were first introduced to Spain in 1493, they quickly spread throughout Europe and the rest of the world. 9 Dog Breeds That Look Like Puppies Even When They're Fully Grown. Put back the tops and pack them into a freezer bag. this link is to an external site that may or may not meet accessibility guidelines. Set the peppers in the bowl inside the microwave and start to thaw by pressing the . You can even cook many of these vegetables straight out of the freezer. Thaw in the Microwave. Instead of washing, chopping, and preparing them, you can microwave frozen vegetables simply by throwing them in the microwave. Spread out any peppers you plan to freeze onto baking sheets or racks. You can (and should!) With my blog, I hope to inspire others to make food a part of their lives and to explore new flavors and cuisines. Check on the sausages every 10 minutes, if they're not fully thawed, replace the cold water with fresh cold water and allow them to soak for another 10 minutes. If you need to defrost peppers quickly, the best way to do it is to put them in a bowl of warm water. First, place the frozen vegetables in a cold water bath for about two minutes to help them break down properly. Use chopped peppers for quiche, frittata, and omelet. Epicurious may earn a portion of sales from products that are purchased through our site as part of our Affiliate Partnerships with retailers. Whether a countertop or over-the-range model, Maytag brand has the microwave options for you. The Flavor-Station Essentials We Cant Cook Without. Be sure to check the broccoli . Even if youre using frozen broth for whatever youre cooking fresh, chances are you want it hot. That might mean corned beef and cabbage, the standout dish stateside, or a lamb or beef stewthe entres those in the Emerald Isle are most likely to eat on March 17. Add the chicken broth, Italian seasoning and pepper. Here are four tips on how to defrost peppers in the microwave: Peppers are a great addition to a freezer meal plan because they can be used in a variety of dishes. Thanks for joining me on this food journey! Rotate, break apart or turn food items during defrosting to even the thawing. Hang in there, we are looking for alternate products just for you. Because of its long shelf life, frozen peppers are an excellent choice for grocery store frozen food. Some people use a pan on the stovetop while others place them in the microwave. When you have a quick meal or want to add a healthy side to your plate, microwaved vegetables are a good choice. Front Load Electric Dryer with Extra Power and Quick Dry cycle - 7.3 On the other end of the scale, you also want to avoid using the microwave to thaw super-light items as wellthey tend to cook instead of thaw even at reduced power levels. If youve ever had the misfortune of trying to cut a frozen bell pepper, you know how frustrating it can be. Rosa graduated with a master degree in Food Safety from Wageningen University and Research, The Netherlands. Heat the stuffed peppers for 40-45 minutes until they're piping hot throughout. After thawing the vegetables, you can easily steam or microwave them with two tablespoons of water. Remove the wrap from the stuffed peppers and bake them straight from frozen at 350 degrees F until they are thawed and warmed through, about 20 minutes. Cooking with peppers is a favorite pastime for many people in the kitchen. For soups and stews, frozen vegetables can be added directly to the pot with the rest of your ingredients. Capsaicin is what gives these vegetables their hot flavor. They can be frozen whole, halved, and cut into various shapes, blanched or raw. Or you can quick thaw them in a microwave. 3 Stir or rotate your food frequently to heat it evenly and kill bacteria. At this point, you might be looking for an easy way to preserve them. Here are some varieties of sweet peppers that you can freeze at home: Bell peppers (green, red, yellow, orange, purple). A glass container works best for defrosting. However, many people are unaware that freezing vegetables can actually result in a richer flavor and texture than cooking them fresh. From high ponytails to poor nutrition, here's what causes thinning and breakage on this part of the scalp. Defrost chicken or meat in microwave oven quickly. The defrost function makes the microwave cycle on and off, releasing radiation for short bursts. This site only ships to the United States. 3. The best way to reheat stuffed peppers from frozen is in the oven (or air fryer). "Stir fry mixes can be added to a hot wok for a quick meal or side," he says. If you are reheating in the microwave, be sure to heat the chili in short bursts, stirring in between, to prevent it from overcooking. This simply means soaking them in cold water for a short period of time before placing them into an ice chest. Recipes. SAVE ON SELECT KITCHEN & LAUNDRY APPLIANCES. All Rights Reserved. 4. Put aluminum foil or other metals in your microwave. Nachos. Microwave on high (100% power) for 5 minutes; stir well. Ground meat, frozen in block Microwave at 50% power for 2 minutes; remove all the thawed parts that come off easily and set aside. If you are using Peppers, the only thing you must do is thaw them. Enter to Win $10,000 to Makeover Your Home. Mistake #3: Thawing Frozen Vegetables Before Cooking Them. Lastly, remember to thaw the bell peppers before eating or using them. Peppers are incredibly versatile in the kitchen. However, their high caloric content can lead to weight gain or health concerns if not consumed in moderation. It is unacceptable to consume frozen peas without first cooking them. The Fastest-Growing Trees to Plant in Your Garden. If you want to save this recipe for later, pin it to Pinterest. Like all microwave settings, food is heated through electromagnetic waves created by a magnetron. Fresh whole bell peppers can be defrosted in the refrigerator for about 12 hours after being removed from the freezer. If you are using a broiled pepper, the honey should be topped with a tablespoon. Add cod; reduce heat to medium. Aside from being delicious, frozen peas can also be used to make some simple side dishes. 4 Cooking Mistakes Youre Probably Making With Frozen Vegetables. Bell peppers should be frozen within six months of purchase if they are of the best quality and will last more than a year. Im an advocate for sustainable and healthy food choices, and I strive to make sure that my recipes are accessible to everyone. Cook for 2 minutes per cup of peppers or until crisp-tender when microwaved on 100% power (high).


Menu at Arc Cafe: Thurs-Sat 11am-4pm
Main meals: £3 for regular portion, £4 for large:
- Sweet Potato, Plaintain and Black-eye Bean Stew
- Artichoke, Potato and Pea Tagine
- Falafel, Hummus and Pita
All Main Meals served with Salad
- Tabbouleh (Parsley, Mint, Tomatoes, Cucumber, Bulgar Wheat with lemon dressing)
- Rice and Lentil Salad
Stuffed vine leaves: £1 for 2
Alcoholic drinks also available
Come down to Arc Cafe at 27 Broad Street in Bristol city Centre, on the bottom floor of the Palestinian Embassy.
The Cafe serves delicious food from the middle east, Carribean and beyond with meals starting from just two pounds!
We are open Thursdays, Fridays and Saturdays from 11am to 4pm, but hoping to be open Tuesdays and Wednesdays as well soon.
If you are in the City Centre looking for a cheap, healthy and delicious lunch in a place with a great atmosphere, away from the world of corporate poison food, come on down!


18/09/13 08:39 Filed in: articles | environment
’Forks over Knives
’ is an American documentary that explores the effect of reducing the animal protein in a person’s diet and the health benefits that can give. On the face of it, you might think it would be a polemic pushing an ethical eating agenda but, in fact, it has a very different message. Although the contributors to the documentary do discuss animal welfare, the message they impart is about human health. The documentary explains that there is extensive scientific research that shows that a diet that contains more than 10% animal protein carries a large increased risk in cancer
. I checked for supporting scientific evidence for such a bold claim and found that there is
a lot of evidence supporting that view. Here’s a useful link at the American Journal of Clinical Nutrition
. Read More...


Donuts are a main dish.....for breakfast! These donuts were more like desert. I used crushed pineapple, but I'm betting you could use pineapple rings also. The recipe only took me 20 minutes altogether which is DANGEROUS. Give it try! Tip: Don't pipe the batter into the donut pan. It will be too runny, so just spoon it.
Well I flubbed. I didn't make this as a main dish. Unless dessert is a main dish. In that case.. Winner
Actually winner either way.
Whichever you choose. Lemons and pineapples are always a winner
Jen, Amy, Nikita and Georgia
This week was my week and my challenge was for everyone to share their Sunday dinner. It was less about the dinner and more about the experience the time with the family or just some quiet time with a cozy meal
The hubs made these tasty pork steaks with caramelized onions.. My great contribution was a no knead rosemary bread. We make a real attempt to have dinner at the table every night. It's not always possible, so we make the most of the time we do.
For Sunday dinner I made mini chicken pot pies from Dream Dinners, with a bunch of veggies on the side – fresh grape tomatoes, peas, and asparagus (cooked in a pan with olive oil, garlic, salt & pepper). Technically this was a Saturday dinner, because our Sunday dinners are usually leftovers or take-out. 😊
The pot pies were good, but I prefer this other recipe from Pillsbury for mini pot pies:
The asparagus, however, was the best I’ve ever made. Perfectly cooked and seasoned. My husband loved it. I don’t normally enjoy eating asparagus, but I actually liked it. Win.
Living alone I don't have traditional traditions, if that makes sense. My days off differ from most (Tuesday and Wednesday) soooooo my traditional Sunday dinner is usually something new to try. This go around I had breakfast for dinner in the form of Apple Quinoa Pancakes. I topped them with apples lovingly warmed with maple syrup and cinnamon. This were damn good!
This week, our Sunday dinner fell on Valentine's Day. I can't even remember what we actually ate on Sunday...BUT Valentine's Day - we ate New York Strips & Lobster (often referred to as Surf & Turf), Mushroom Wine Reduction, Roasted Asparagus, & Creme Brulee for dessert. Matthew was the mastermind behind dinner, and the only complaint was we wanted more lobster. EVERYTHING WAS PERFECT! I've posted the recipe for the Creme Brulee because I uniquely made it without a kitchen torch. Instead, the oven broiler came into play with a careful eye. This was a new recipe for me; I have always thought Creme Brulee was out of reach and too difficult. Boy was I wrong! The sugar topping was crisp and cracked against the back of our spoons when tapped. The vanilla flavoring (I used pure vanilla extract) was simple and perfect for an end to a delicious dinner. I can't wait to do this again.
The dinner hour is a sacred, happy time when everyone should be together and relaxed.
Georgia, Jen, Amy and Nikita
Ok, you may be seeing a pattern with me. I'm on a meringue kick for the moment. This recipe was suggested on my Pinterest, an I'm so happy they got it right this time. These Lemon Meringue Nests are mini, cute, and pack a punch! I used a Lemon Curd recipe posted on a previous Saturday Bites article. This would be a fun baby shower bite or Easter dessert....in addition to the Carrot Cake. Nothing beats out Carrot Cake. Tip: Definitely pipe the filling into the nests to keep them clean. It was a lot easier than spooning it in.
Always looking for fun new, healthy bake options. Found this blueberry muffin recipe using greek yogurt.
Interestingly the recipe did not call for any time of fat. Which sounds like a healthier choice. But at what cost.
Flavor.. That's the cost..
Note to self.. Flavor is not worth giving up. So the hunt continues to find a tastier option
Mini Frittatas. Quick and easy breakfast…made more fun because it’s bite size. I would definitely make these again!!
I used a silicone mini muffin pan and they slid right out. Not sure if a regular muffin pan would work as well; I’ve had egg-stuck-in-muffin-pan disasters in the past that have resulted in pan meeting trash can. 😊
So....mini food. What an odd trend. Did this start in Japan? They like tiny shit over there. I looked all over the world wide web for inspiration and thought this is what the Lilliputians probably nosh on. We're one step closer to the Jetson's Dial a Meal Pill.
I wasn't very original but these little thingies are packed with taste.
Rather than go to a lot of bother with the crust I sprayed the mini cups with cooking spray and filled them with whole wheat bread crumbs. Much easier. I added Crystal hot sauce to the egg mixture to give it a little kick.
Fun with mini's
Nikita, Georgia, Jen and Amy
So after burning our candles at both ends during the holidays my creative juices had evaporated. Hence this week's food challenge. Just...you know....make...whatever.
Luckily, Heidi over at the outstanding food blog 101 Cookbooks is bursting with energy. I've followed her blog for years but rarely made anything from it. I received an email earlier this month with a plethora of easy vegan recipes. I am far from vegan but Heidi knows her shit. Vegan enchiladas jumped out at me. I hadn't made vegan enchiladas before so why not? Quick and easy, bonus. I used small corn tortillas( street taco size) and ate two. I was pleasantly full without feeling icky. Would I make this recipe again? In a heartbeat! If you want to eat a bit more healthyish, give these bad boys a try.
Quick Vegan Enchiladas with Sweet Potato Sauce
From 101 Cookbooks
For years, I have wanted to make the ever so mysterious and illusive Macaron. I read many blogs and recipes and found this simple one: French Vanilla Macarons. This was my first attempt and lessons were learned. 1: My oven cooks hot and they browned a little. 2: If they stick to the silicone, freeze them to peel them off. 3: You better make a couple dozen because they are addictive! While they may not be beautiful, they tasted amazing! Crisp on the outside and chewy-sweet on the inside. Matt and Christopher even said the flavor had a similar flavor to Oreos. Hmmmm...no chocolate but an almond and vanilla flavor. I tried another new recipe for Sunday Bakery, so check it out tomorrow.
Once again my work schedule was a little crazy, but the hubs tried something new-ish.
He made his world famous tacos. But this time with chicken.
What makes his tacos world famous? He sprinkles the corn tortilla's with Parmesan cheese after heating them in oil. Truly.. It makes all the difference.
Below is a sliced cucumber sprinkled with Tajin
Who knows.. Maybe next week I'll actually cook or even bake.
Chocolate cake makes everything better, right? Especially if you can make one in the microwave in a few minutes!! I found a recipe for a microwave chocolate mug cake that satisfied my craving. It looks messy if you mix it up directly in the mug like I did (half batch), but who wants to do extra dishes if you’re already going the lazy route with a microwave cake?
Obviously not as good as a baked cake, but I would make this again. I topped mine with some chocolate syrup. Ice cream would be a great topper also.
Lots of fun new recipes tried this week.
Until next week,
Amy, Nikita, Georgia and Jen
How to join:
If you'd like to join our Saturday bites club send me an email at firstname.lastname@example.org


Our Restaurant's Story
Welcome to Irie Diner, your neighborhood Caribbean restaurant! As a locally owned establishment, we take great pride in bringing you the vibrant and diverse flavors of the Caribbean. Our menu showcases a delightful array of dishes, each representing the unique tastes of different islands in the region. At Irie Diner, we believe in creating a relaxing and welcoming atmosphere that instantly transports you to the sunny shores of the Caribbean. Our commitment to quality shines through in every dish we serve, as all our food is prepared from scratch with the finest, freshest ingredients available. Our chefs are experts at infusing each meal with bold and authentic flavors, ensuring that your taste buds embark on a thrilling journey through the islands.
We are an authentic full service Caribbean restaurant serving delicious Caribbean food. Owners Peter Jackson and Marko Bell trace their routes back to Trinidad, Tobago, and Jamaica.
Chef Marko has spent several years in the corporate world working his way up from line cook to Chef. This experience together with his Jamaican heritage has made him ready for crafting Irie Diner Caribbean Restaurant's meals. All meals are created with the utmost care and attention to detail. Our spices and exotic meats are brought in by Caribbean purveyors weekly. Peter an entrepreneur has a finance background. He has both undergraduate and post graduate qualifications in business. His strength is customer service. In total, this team loves people and loves to cook.


Artist in Residence
Shades of Bali II - An exhibition by Davina Stephens
11- 25 July 2014
Alila Villas Soori will present the latest in its Artist in Residence series, hosting an exhibition by New Zealand-born artist Davina Stephens.
Davina’s works reflect her exposure to and appreciation of many different world cultures nurtured during her years growing up in Bali, Australia and India. Her years spent in Bali have imbued her with a good visual understanding of the Balinese culture and people through observing common rituals and symbols of daily life, which strongly influence her work in printmaking.
Davina’s exhibition ‘Shades of Bali II’ contribute to the technique and talent of the Balinese artist and combines her experience, technique and knowledge of Bali with the inspiration of local elements and design, culminating visual stories that allow one to experience the Balinese people, traditions, art and way of life in a sensitive, and portable form.
During Artist in Residence programme, Davina will be offering workshops at USD 100++ per person and demonstrating the diverse way in which we have the ability to turn our observations into printable stories.
Guest Chef in Residence
Michelin Starred Chef Matt Lambert of New York’s “The Musket Room”
8 August 2014
Alila Villas Soori hosts an exclusive dining experience crafted by Kiwi chef Matt Lambert, the culinary talent behind New York’s Michelin-starred The Musket Room.
Born and raised in Auckland, New Zealand, Lambert knew from a young age that he wanted to be a chef. In June 2013, Lambert took his New York dream, opening The Musket Room, bringing modern New Zealand cuisine to Manhattan’s Nolita neighbourhood. The restaurant immediately began making its mark, taking New York’s culinary scene by storm and earning a Michelin star just four months after opening – the youngest ever New York restaurant to receive a star. Savour Lambert’s modern take on classic New Zealand & New York city dining with flavours in a menu featuring some interpretations of his award winning menu, accompanied by a selection of New Zealand wines, one night only!
Guest Chef in Residence
Alyn Williams -The Westbury’s Michelin Starred Chef & a UK Chef of The Year
22 August 2014
Alila Villas Soori presents a spectacular dining event featuring award-winning cuisine by celebrity guest chef Alyn Williams, one of the UK’s most exciting culinary talents.
In November 2011, he opened his eponymous restaurant ‘Alyn Williams at The Westbury’, injecting a new wow factor into London’s Mayfair restaurant scene to much acclaim and many awards. In 2012, less than a year after opening, the restaurant won a Michelin star, three AA rosettes, and was voted 15th in the National Restaurant awards, while Williams himself won the coveted ‘National Chef Of The Year’ title for his light, progressive style of cooking.
For one night only, Chef Alyn Williams will work his magic in the kitchen of Alila Villas Soori, preparing a menu of exquisite flavours and artful masterpieces for a gourmet dining extravaganza.
For reservations and enquiries, please contact us at +62 361 894 6388 OR email: email@example.com


For some, Sangria is a typically Mediterranean drink, made in the countryside using natural ingredients like wine and fruit so they wouldn’t go to waste, while at the same time creating a refreshing drink to cool down after a hard day’s work. Sangria has become popular along the Mediterranean coastline - no meal is complete without a jug of the pink stuff in summer! Mediterranean cooking prides itself on using seasonal ingredients and sangria is no exception. Recipes involving a mix of water, wine and sugar go as far back as ancient Greece.
According to others however, sangria is not a Spanish drink at all. Legend has it that the British East India Company travelled to India and tried a drink known as pac which contained five ingredients referred to in its name- eau de vie, sugar, lemon, water and tea. The British took this recipe back to the West Indies and the name of the drink evolved into punch. The word punch became ponche in Spanish, used to describe sangria which is, in essence, a fruit punch. One thing is clear: the word sangria comes from the Spanish sangre meaning blood, because of its reddish colour.
Given that there is so much debate surrounding its origins (even the French lay claim to having created sang-gris) it comes as no surprise that there are a number of different sangria recipes, in the same way that many people have their own take on gazpacho. However the following recipe has to be our favourite.
2. Squeeze the juice from two oranges and a lemon and mix with wine in a wide-mouthed jug. Generally, the wine used should be young with a lot of colour and a high alcohol percentage. Add a dash of cognac or rum to strengthen the flavour.
3. Add the fruit mix and sugar that was left to soak earlier. Mix using a wooden spoon.
4. Dilute with a little sparkling water and add ice.
5. When it’s ready to serve, traditionally it is poured into glasses and the wooden spoon is used to stop the pieces of fruit falling into the glass.
Some recipes also include spices like nutmeg, vanilla and cinnamon which can be added to the sugar when you soak the fruit depending on your personal taste.
1 bottle of young red wine
300ml cognac or rum
Cinnamon, nutmeg or vanilla (optional)


Ty's Amazing Food Truck rolled in to the street food movement in April of 2011. The goal of our mobile restaurant is to excite Midwest taste buds with authentic Louisiana flavors. Signatures dishes include Jean's Jambalaya and Traditional New Orleans Muffuletta Sandwiches. We only use the freshest and finest ingredients including prosciutto, mortadella, hard salami, provolone, and emmentaler for our Muffuletta and locally produced fresh andouille sausage for our Jambalaya.
Look for us on Facebook and follow us on Twitter for all the latest updates, menu choices and most importantly, to see where we are parked. The food is worth the trip!
|©2011 Ty's Amazing™ Food Truck. All Rights Reserved.|


Lisa Suriano, founder of Veggiecation®, knows how to get even the pickiest eaters to try healthy foods. Watch the video above or read the video transcription below to find out how to get your kids to eat healthy today!
Today we’re going to be talking about ways you can help your kids eat well and make healthy choices.
Do you want your child to be a veggie lover? Research tells us it takes 12 to 15 exposures before a child becomes comfortable enough to start choosing food on their own.
Be sure to start introducing veggies and beans early—as early as six months—and continue to repeat exposures. Don’t get discouraged if they seem uninterested at first. Repeat exposures are essential.
Always make sure to incorporate your child in meal preparations. Give them the opportunity to measure, and as they get older, even to learn to peel and chop. When they have hands-on interaction with produce, they’re much more likely to taste and try new foods.
Don’t say things like “You must eat your vegetables” or make eating them a chore. Instead, focus on the exciting mind and body benefits we get from eating well. For example, you can mention that eating vegetables increases the brain’s power to think quickly, or that it helps to improve athletic performance. Inspirational messages like these help kids make healthy choices.
Please note that clicking on this link will take you away from the Healthfirst Healthy Living website.
© 2018 HF Management Services, LLC.
Healthfirst is the brand name used for products and services provided by one or more of the Healthfirst group of affiliated companies.
This health information or program is for educational purposes only and not intended to treat, diagnose, or act as a substitute for medical advice from your provider. Consult your healthcare provider and always follow your healthcare provider’s instructions.