Bella is an agri-business enterprise located in Kampala, Uganda. The company was established in 2002 by Prudence Ukkonika and is the largest 100% organic wine producer and distributor in Uganda today.
Bella manufactures tea, wine and juice from local tropical fruits and currently has a distribution network throughout East Africa. We strive to provide the safest and healthiest organic foods to consumers
On top of the hundreds of people we employ, we procure our resources from the small local farmers and ensure that they lead a life with improved conditions.
To become the model leading medium-scale enterprise in the production and supply of high quality wines and natural fruit concentrates that are free from chemicals and other contaminants in Uganda.
Inside Our Shop
You can now shop and purchase any of our products on our online shop. We also offer delivery services for customers in the Kampala central business district & close suburbs


Riso Scotti Carnaroli Risotto Rice 500g from Ocado
In northern Italy one is likely to find a hybrid rice called carnaroli or maratelli, a rice older than six months and a cross between vialone and lencino which are both japonica type rice, used for risottos. If you are unable to find these rices, use a short grain Japanese or medium grain Spanish rice but never use converted rice.... 12/06/2013 · Seafood and Chicken Paella with Japanese Rice Recipe ????????????????? ???????????? - Duration: 8:11.
Riso Scotti Carnaroli Rice - 500g â€“ Colosseum Deli Home
Product Features... Carnaroli rice has elongated grains and a small central pearl in the...Risotto rice is a storecupboard ingredient that is farmed all year round and imported regularly meaning it can always be bought in the UK and never goes out of season. Choose the best Risotto rice produced in Italy is the superior product.
Add the rice into the skillet and stir until well coated. Once the rice is toasted, add the saffron infused broth, stir, cover with a tight lid, and allow to cook on medium heat for … how to add godaddy email to hotmail 4/01/2010 · Add the wine, and stir and cook until nearly all of it is absorbed by the rice. Step 5: Add the broth Add a ladleful of the hot broth to the rice, stir and cook until the broth is absorbed, and. How to cook london broil in oven tender
Italian Gluten Free Carnaroli Risotto Rice From Riso Bello
- Risotto Rice Arborio versus Carnaroli Anyone Can Cook!
- Amazon.com carnaroli risotto rice
- Arborio Rice What It Is and How to Cook It
- What is Carnaroli Rice? wisegeek.com
The technique of handcrafted stone mill rice husking guarantees a light shelling of the grain, which maintains the nutrients present in the outer part – it is these that are responsible for the taste and consistency of cooked rice.
- View top rated Carnaroli rice risotto recipes with ratings and reviews. Basic Risotto, Brown Rice Risotto, Crawfish And Artichoke Risotto With Crispy Eggplant, etc. Basic Risotto, Brown Rice Risotto, Crawfish And Artichoke Risotto With Crispy Eggplant, etc.
- Carnaroli is Italian short-grain white rice that is known for its texture. Comparatively larger than Italian Arborio rice, Carnaroli rice has an outer creamy texture and inner firmness. Arborio is short-grain rice that produces slightly chewy rice with an outer creamy texture. A good Italian rice dish begins with its broth. Cook Arborio rice in risotto or serve Carnaroli rice for dessert in a
- In northern Italy one is likely to find a hybrid rice called carnaroli or maratelli, a rice older than six months and a cross between vialone and lencino which are both japonica type rice, used for risottos. If you are unable to find these rices, use a short grain Japanese or medium grain Spanish rice but never use converted rice.
- 21/12/2018 · Carnaroli rice is a type of short-grain Italian rice sometimes used in risotto dishes. While arborio rice is the best known type of rice used in risotto, particularly in the United States, many cooks prefer carnaroli.
You can find us here:
- Australian Capital Territory: Torrens ACT, Wanniassa ACT, Rivett ACT, Palmerston ACT, Brisbane ACT, ACT Australia 2656
- New South Wales: Langtree NSW, Wellingrove NSW, Padstow Heights NSW, Belmont North NSW, Crabbes Creek NSW, NSW Australia 2032
- Northern Territory: Calvert NT, Birdum NT, East Point NT, Harts Range NT, Leanyer NT, Hermannsburg NT, NT Australia 0866
- Queensland: Woodend QLD, Lammermoor QLD, Tinnanbar QLD, El Arish QLD, QLD Australia 4039
- South Australia: Struan SA, Langhorne Creek SA, Wallaroo Mines SA, Gulfview Heights SA, Kingston-On-Murray SA, Glanville SA, SA Australia 5095
- Tasmania: Lake Margaret TAS, Caveside TAS, Lower Wattle Grove TAS, TAS Australia 7033
- Victoria: Sandon VIC, Rippleside VIC, Ventnor VIC, Ladys Pass VIC, Seymour VIC, VIC Australia 3002
- Western Australia: Northbridge WA, Palmyra WA, Bovell WA, WA Australia 6059
- British Columbia: Salmo BC, Quesnel BC, Zeballos BC, Powell River BC, Richmond BC, BC Canada, V8W 9W4
- Yukon: Jensen Creek YT, Minto YT, Minto Bridge YT, Aishihik YT, Granville YT, YT Canada, Y1A 5C2
- Alberta: Castor AB, Spirit River AB, Fox Creek AB, Bittern Lake AB, Standard AB, Stettler AB, AB Canada, T5K 4J3
- Northwest Territories: Fort Resolution NT, Hay River NT, Hay River NT, Aklavik NT, NT Canada, X1A 4L9
- Saskatchewan: Leroy SK, Gainsborough SK, Semans SK, Broderick SK, Sheho SK, Dubuc SK, SK Canada, S4P 7C4
- Manitoba: Gladstone MB, Minnedosa MB, Flin Flon MB, MB Canada, R3B 9P7
- Quebec: Repentigny QC, Matane QC, Saguenay QC, Sainte-Catherine-de-la-Jacques-Cartier QC, Fermont QC, QC Canada, H2Y 9W9
- New Brunswick: Campbellton NB, Saint Andrews NB, Shediac NB, NB Canada, E3B 5H1
- Nova Scotia: New Waterford NS, Antigonish NS, Amherst NS, NS Canada, B3J 4S4
- Prince Edward Island: Georgetown PE, Pleasant Grove PE, Kingston PE, PE Canada, C1A 8N7
- Newfoundland and Labrador: Torbay NL, Conche NL, Garnish NL, Bay de Verde NL, NL Canada, A1B 7J6
- Ontario: Northport ON, Umfreville ON, Augusta ON, Camden, Fort Frances ON, Dashwood ON, Ogden's Beach ON, ON Canada, M7A 4L3
- Nunavut: Naujaat NU, Kimmirut NU, NU Canada, X0A 8H8
- England: Willenhall ENG, Wakefield ENG, Walsall ENG, Maidstone ENG, Brentwood ENG, ENG United Kingdom W1U 9A9
- Northern Ireland: Bangor NIR, Belfast NIR, Belfast NIR, Newtownabbey NIR, Craigavon (incl. Lurgan, Portadown) NIR, NIR United Kingdom BT2 1H4
- Scotland: Paisley SCO, Cumbernauld SCO, Paisley SCO, Aberdeen SCO, Paisley SCO, SCO United Kingdom EH10 4B2
- Wales: Swansea WAL, Neath WAL, Neath WAL, Swansea WAL, Swansea WAL, WAL United Kingdom CF24 6D4


All of our dishes are prepared fresh
Vegetarian and Halal Options available
400 N Sepulveda Blvd.
El Segundo, California 90245
Monday to Saturday
10:00am - 9:00pm
Sunday - Closed
Catering & Delivery
Bring something good to the table and let Sabra Beirut Mix Catering
deliver hot and delicious food to your next office event or personal gathering.
From fresh salads, rotisserie chicken, kebabs and easy to serve home style sides,
your guests will experience a meal full of flavor, while you enjoy an event free of hassle.
You can pick up your order in the restaurant or have deliver it right to your door.


In the world of cooking, few things are as versatile and cherished as the trusty cast iron pan. Whether you’re a seasoned chef or just starting your culinary journey, the allure of cast iron cookware is undeniable. Its durability, even heating, and non stick properties make it a staple in kitchens worldwide. Today, we delve into the art of seasoning and maintaining your cast iron pan to ensure it serves you delicious meals for generations to come.
The Unparalleled Charm of Cast Iron
Before we dive into the nitty-gritty of seasoning and maintenance, let’s take a moment to appreciate why cast iron pans are so beloved by chefs and home cooks alike.
Unmatched Heat Retention
One of the key features of cast iron is its exceptional heat retention. Once it’s heated, it stays hot, distributing heat evenly across the cooking surface. This makes it perfect for searing steaks, stir-frying vegetables, or even baking cornbread.
Naturally non stick
With proper seasoning and maintenance, cast iron pans can become naturally non stick. This means you can cook with less oil and still achieve a perfect sear or release delicate dishes effortlessly.
Durability for Generations
A well-cared-for cast iron pan can last for generations. Unlike non stick pans that degrade over time, a cast iron pan can become better with age, developing a non stick surface that improves with each use.
Cast iron pans are incredibly versatile. From stovetop to oven, you can use them for frying, sautéing, roasting, and even baking. It’s a true kitchen workhorse.
Seasoning: The Heart of Cast Iron Care
To truly appreciate the magic of a cast iron pan, you need to understand seasoning. Contrary to what it might sound like, seasoning doesn’t refer to adding herbs and spices to your dishes; it’s the process of building up a layer of polymerized oil on the pan’s surface. This layer creates a smooth, non stick finish and protects the iron from rust.
1. Initial Wash
New Pan: If you have a brand-new cast iron pan, give it a gentle wash with warm, soapy water to remove any manufacturing residues.
Vintage Pan: If you’re dealing with an heirloom pan or a used one, you might need to scrub off rust or old seasoning. A wire brush or steel wool can help. Afterward, give it a good wash with warm, soapy water.
2. Thorough Drying
After washing, ensure the pan is completely dry. Use a kitchen towel or paper towels to remove all moisture. Residual water can lead to rust.
3. Apply a Thin Layer of Oil
This is where the magic begins. Coat the entire pan (inside and out) with a thin layer of high-smoke-point oil like vegetable oil or flaxseed oil. Ensure there are no drips or puddles.
4. Heat It Up
Place the oiled pan upside-down in an oven preheated to 350°F (180°C). Put a baking sheet or aluminum foil on the lower rack to catch any drips. Heat the pan for one hour.
5. Cool Gradually
After an hour, turn off the oven and let the pan cool inside. This gradual cooling helps the oil bond with the pan’s surface.
To build up a good seasoning, you might need to repeat this process several times. Each cycle adds to the non stick coating and makes the pan more resilient.
Use Thin Layers: Thin layers of oil are key to creating a smooth, non stick surface. Too much oil can result in a sticky finish.
Choose the Right Oil: Opt for oils with high smoke points, as they can withstand the high heat of the seasoning process without breaking down.
Patience Is Key: Building up a good seasoning takes time. Don’t rush the process, and your cast iron pan will reward you with excellent performance.
Maintenance: Keeping the Magic Alive
Once you’ve seasoned your cast iron pan, it’s important to maintain it properly to ensure it continues to serve you well. Here are some key maintenance tips:
- Avoid Soap: While it’s okay to use a bit of mild soap if necessary, it’s best to avoid it. Instead, use hot water and a stiff brush or scraper to remove food residue.
- No Dishwasher: Never put your cast iron pan in the dishwasher. The harsh detergents and high water pressure can strip away the seasoning.
- Dry Thoroughly: After cleaning, make sure the pan is completely dry. You can place it on a stovetop burner on low heat for a minute to evaporate any remaining moisture.
Removing Stubborn Residue
If food is stuck to your pan, here’s a trick to help:
- Fill the pan with water and bring it to a gentle boil.
- Use a wooden spatula or scraper to gently loosen the stuck-on bits.
- Dump the water and clean as usual.
Over time, the seasoning on your pan might wear down, especially with frequent use. Don’t worry; it’s normal. When you notice food sticking more than usual or a patchy seasoning, it’s time to re-season.
Follow the same steps as the initial seasoning process to refresh your pan’s non stick coating.
Grill Pans: A Special Mention
While we’ve been primarily talking about cast iron skillets, it’s worth mentioning cast iron grill pans. These pans come with raised ridges, perfect for achieving those coveted grill marks on your food. Seasoning and maintaining a grill pan is similar to a regular cast iron skillet.
GEMMA Cookware: Your Partner in Cast Iron Mastery
At GEMMA Cookware, we understand the deep connection between a chef and their tools. That’s why we’re dedicated to providing you with top-quality cast iron cookware that’s built to last and elevate your culinary adventures.
Why Choose GEMMA?
1. Exceptional Quality
Our cast iron pans are meticulously crafted to ensure even heating, durability, and longevity. We believe in creating cookware that becomes an essential part of your kitchen for generations.
2. Timeless Design
GEMMA cookware is not just functional; it’s also beautiful. Our classic designs add a touch of elegance to your kitchen, whether it’s a rustic farmhouse or a modern condo.
We’re committed to sustainability. Our cookware is made to last, reducing the need for frequent replacements. Plus, cast iron is recyclable, making it an eco-friendly choice.
4. Customer Support
At GEMMA, we’re not just selling cookware; we’re building a community of passionate cooks. Our customer support team is always ready to assist you on your cast iron journey, whether you’re a novice or a pro.
GEMMA Cookware: A Legacy in the Making
When you choose GEMMA, you’re not just buying a piece of cookware; you’re investing in a legacy. Our cast iron pans are designed to be passed down through generations, each layer of seasoning adding to their character and non stick properties.
In Conclusion, the world of cooking, cast iron pans are like the seasoned chefs themselves – timeless, reliable, and full of character. Seasoning and maintaining your cast iron pan might take a bit of effort, but the results are well worth it. With the right care and attention, your cast iron pan can become your most cherished kitchen companion, serving up delicious meals and memories for years to come.
So, embrace the art of seasoning, cherish your cast iron pan, and let GEMMA Cookware be your partner in this culinary journey. Together, we’ll create unforgettable dishes that will be passed down through the ages, just like your trusty cast iron pan. Happy cooking!


Get meals on the table faster and with less stress. Isn't just a physical event, but also an emotional one. Without it, we would be left feeling sick and fatigued, potentially leading to accumulative health issues. Do the health benefits of omega-s outweigh the risks associated with contaminants in seafood. To reap instant rewards, she recommends you kickstart with a calorie-counted meal plan at calories a day the magic number for safe weight loss. A healthy weight is one of the most common reasons why many people choose a balanced diet. Sol: correct option is option d in food can be tested using sulfate and caustic soda solution.
Here are some of the simple tips they've outlined to help us clean up our eating game. The concept of the importance of eating a balanced diet took on major cultural significance in this country when the U. Many people don't pay a lot of attention to their food choices, because they don't realize how powerful food can be on their overall health.
People generally take excess of macro nutrients and too little of micro nutrients to be healthy. Go meatless for one meal each day or the same day each week.
There are several food groups and it's important that your child gets the right amounts of each in their diet. Most nutrients are not stored in the body. Solid fats usually are high in saturated fat and trans fat, and eating too much of them can cause problems like heart disease. Since being able to offer her children these new foods they have started enjoying an array of healthier meal options. Foods are made up of six classes of nutrients, each with its own special role in the body: Having a nutritious diet also reduces your risk of life-changing conditions such as asthma, allergies, obesity, heart disease and diabetes. The inclusion of protein foods from plants allows vegetarian options to be accommodated.
Cancer supports the, which encourage people to eat at least serves of dairy foods each day. So are the omega-fatty acids found in fish, walnuts, pumpkin seeds, flax seeds, and soy. All—children, adolescents, adults, and older adults—are encouraged to achieve and or maintain a healthy body weight.
But there's another reason to cut down: In addition to adding calories, it's also possible that you're replacing nutrients with sugar. Steer clear of fruit and vegetable juices because they provide less satiety than whole fruits and vegetables.
Tip of the pyramid represents fast foods, processed foods, products made from refined grain or flour, butter, added sugary products etc. Pass on fried rice, which is high in fat, calories, and sodium. Fruits and vegetables are linked with a reduced risk of heart disease, stroke, cataracts and cancer. You'll get your n card in the post within a few weeks, which the cashier can then swipe at the till. Planning what you electricians barking you could look here eat makes it easier to cook more often. Soluble fiber is found in peas, beans, many vegetables and fruits, oat bran, whole grains, barley, cereals, seeds, rice, and some pasta, crackers, and other bakery products.
In simple terms, to eat a balanced diet you need to combine several different types of foods from each of the main food groups in the right amounts so your body gets all the nutrients it needs while maintaining a healthy weight. Furthermore, this group also contains plenty of vitamins and minerals that cannot be found in any of the groups we mentioned before. This can be achieved by eating a balanced diet. Try to have low-fat foods so you get all the nutrients you need without excess fat. And the end result of this little chain is overeating. The plain yogurt on the left has g of sugars, while the fruit yogurt on the right has g of sugars in one serving.


The Amsterdam canal’s are a unique setting for a pleasant dining experience with friends or relations. Enjoy a delicious three course dinner while you cruise through the romantically lit canals. Starters and desserts are preordered while the main course will be picked up at a restaurant along the way. Our friendly crew will make sure you have an enjoyable dining experience. This menu is possible on all of our boats.
Three course dinner served onboard
Three Course Menu
- Salad Surf & Turf, mesclun lettuce, beef and crayfish
- Tartar of salmon, poached egg and a biscuit of wasabi
- Tabouleh with feta, olives and mint
- Warm fruits de mer (scallop, king prawn and cod) with roseval patatoes and mini vegetables. Served in smoked fish broth and fresh green herbs
- Stewed beef brisket with a terinne of mashed potatoes, kale and bacon, smoked sausage croquette, piccalilly and beef gravy
- Roasted and lightly smoked “supreme” fillet of organic farm chicken with potato-parsnip mousseline, chicory and morel sauce.
- Wild rice cooked in vegetable consommé with stir-fried vegetables, and shiitake with fried crispy tofu and sauce of Madras curry and coconut cream.
- Cheese platter with 3 types of cheese and nut bread
- Vanilla custard with passion fruit
- Tony Chocolony mousse with pecan nuts and raspberry
Price per person: 49,50
- White wine Pouilly Fuissé Vieilles Vignes, Vessigaud (Frankrijk, Bourgogne)
- Red wine: Barbera d’Asti l’Avvocata, Coppo (Italy, Piëmonte)
- Dessert wine: Coteaux du layon, Domaine Bleuces (France, Vallée de la Loire)
Three or four course dinner prepared onboard by our master chef
Join us for dinner prepared onboard during the cruise by our master chef. Choose between a three- or four course dinner which you can complement with wines chosen especially for the occaision.
Trio of starters
- Smoked salmon with sesame, wasabi and sweet and sour cucumber
- Roasted hare with Oriental sauce and bean sprouts
- Brioche with sundried tomato humus. Parmesan cheese and pine nuts
Intermediate (4th course)
- Pumpkin soup with foam of sereh
Main courses, choices:
- Fried sea bass and risotto with peas and samphire
- Saltimbocca of veal and serrano ham with potato and petit legumes
- Vegetable risotto with watercress and green asparagus
Trio of desserts
- White chocolate mousse with bsatogne crunch
- Fruit pie with biscuit
- Coconut macaroon with Baileys
Price 3 course menu: € 62,50 per person
Price 4 course menu: € 67,50 per person
- The prices are including cook on board
- To be ordered from 10 persons
- Possible to order for lunch as well
*Possible to order for lunch as well
* All the catering prices are excluding 9% vat.


Sweet onions sauteed in butter, topped with Swiss cheese and Italian bread, and then smothered in a creamy mushroom soup and soy sauce mixture. This dish needs to be refrigerated over night and then baked.
This is a crowd pleaser and the recipe serves twelve. What a coincidence! This is a layered salad that is fun to make and pretty served in a glass bowl. Lots of cornbread, corn, beans, green peppers, spring onions, and crumbled bacon. All layered with a creamy herbed dressing.
A hearty, hearty salad filled with veggies, lots of fresh herbs - basil, mint, and parsley - and a sprinkling of Parmesan and lots of crumbled feta. The pasta is cheese tortellini. Makes eight servings.
Paella is just about the most elegant one-dish meal anywhere, but surprisingly, it is not hard to make. This recipe has seafood and chicken, and those magical saffron threads that provide its fragrant flavor.


review Julia Child's Cooking Essentials
Julia Child Ï 4 Download review Ñ PDF, DOC, TXT or eBook Ï Julia Child review Julia Child's Cooking Essentials Julia and Jacues Cooking at Home is the companion volume to Julia Child and Jacues Pepin's new PBS series of the same name The setup works like this the two opinionated TV cooks confront different ingredients on each show then make their way through to the finished dishes that make up a meal The recipes reveal themselves along the way What's most important here and it shows up in th.review Ñ PDF, DOC, TXT or eBook Ï Julia Child
Julia Child Ï 4 Download review Ñ PDF, DOC, TXT or eBook Ï Julia Child review Julia Child's Cooking Essentials E cookbook is that there is no one way to cook The point of the book isn't to follow recipes but to cook from the suggestions And Julia and Jacues have many many suggestions when it comes to home cooking in the French style And many tips for that matterOn the other hand sometimes you want some rules And that's where Julia's The Way to Cook comes in Julia blends classic techniues wit.
Julia Child Ï 4 Download
Julia Child Ï 4 Download review Ñ PDF, DOC, TXT or eBook Ï Julia Child review Julia Child's Cooking Essentials H common sense American cooking for a wonderfully instructive volume Once her master recipe is conuered cooks can employ the techniues learned in a number of variations We've put both books together for a terrific gift set that will thrill cooks and particularly Julia Child fans of every level Give this to your sister in law and then wait for the dinner invitations to start rolling.
- Julia Child's Cooking Essentials
- Julia Child
- 04 December 2019


A lot of people had asked me how I have made fitness a lifestyle. A habit that is now my passion, my job and that I love. Well, it did not happen overnight. It was a sequence of small steps I took. I did little by little without any rush. The only thing, I remember was being careful about feeling happy and excited after completing my workout. My first goal was doing my workouts everyday. Then when I felt I become more discipline, I started adjusting my diet. For example, I first eliminated white bread and reduced the amount of canola oil and table salt from my diet. Based on my experience, I will suggest you to evaluate yourself and start with small changes. Here are five tips you might want considered and add them to your habits.
1. KNOW YOUR TASTE: This is related to you eating habits, exercise type and frequently. Be honest with yourself and identify healthy food that you will enjoy eating. Then decide what type of training motivates you more and how many days a week would you be committed. Stay as active as you can and enjoy your workouts. Exercise should give you energy not burn you out (at least not at the beginning
2. EAT ACCORDANTLY: Eat according to your goals or that satisfy your hunger. Eating 5 meals a day is recommended when loosing or maintaining weight. Cook or buy your meals grilled or baked. Eat as most raw or baked vegetables as your can. Add protein to all your meals and control the amount of fat to two portions per day. Choose food that provides nutrients to your body instead of choosing food that provide any nutritional value. Minimize foods with high in calories. Low glycemic index food under 50 will keep your blood sugar levels stable. Don’t forget to drink your water.
3. CONTROL YOUR CALORIES: Yes! It has so many benefits such as flexibility to eat what you like. Portion control fuels your body with the right amount of food and you feel no cravings because you are replenishing your body with the right amount of food and nutrients. Consequently, you enjoy eating and don’t feel guilty. Controlling your portions is also sustainable because you learn about what satisfies you. This is a lifestyle not a diet or something you are doing for fashion or for style. So, learn how much food you need in order to provide your body with energy.
4. HEALTH GOES FIRST: I am suggesting you choose first what you enjoy eating, pick up the right portions and eat as much raw as you can. Also, I emphasized the importance of exercise frequently because it gives you energy and is healthy for your heart. Now, when people start working out on a regular basis and learn more about it, they hear the word supplements and their heads lights up. My recommendation to supplements will be: use it if you need it but don’t rely on them as your main fuel because they are processed food, and you don’t want so much processed food in your diet. Supplements should compensate for deficiencies of nutrients not for main meal replacement. There are some good supplements for replenishing nutritional requirements lost during weight training. Isolate Whey Protein is a good one because it helps with muscle recovery. Whey protein is extracted from the cow's milk containing all essential amino acids for the formation of hormones, enzymes, tissue, and among others. Educate yourself about them or seek professional advice. Choose your supplements wisely. Health goes first.
5. LIVE A LIFESTYLE: Make your new habits a lifestyle. Don't rush though it. There are not short cuts. Enjoy every moment and make your efforts small and achievable. I think this is the most important advice I can give you based on my own personal experience. I am so glad I made these habits part of my lifestyle from the very first moment. Living a healthy lifestyle means changes in your body, mind and spirit. It is a constant effort, and you must enjoy it. Fast changes will only give you short-term satisfaction; slow pace changes will guarantee long-term changes. Make it a LIFESTYLE!
I will guarantee you that if your start little by little and be consistent and patience, you will reach your goals. Be honest and respect yourself. I really hope you find these tips helpful and apply them to your lifestyle. Keep them in mind and I hope they will help you keep yourself on track.


Hard white wheat has its roots from early civilizations however over time has been hybridized to enhance its qualities. This variety is characterized by its pale color and hard texture. Unlike soft wheat, which is used for pastries and cakes, hard wheat is ideal for making bread due to its high protein content and gluten strength.
The attributes of organic hard white wheat contribute to its popularity. Its hard texture and high gluten content enable it to create a chewy and elastic dough, perfect for bread-making. The pale color of the grain produces a lighter and milder-tasting bread compared to bread made from hard red wheat. The nutritional profile of organic hard white wheat is also noteworthy, as it contains essential vitamins, minerals, and dietary fiber.
Organic hard white wheat finds versatile uses in the culinary world. It serves as the primary ingredient for baking whole wheat bread, rolls, bagels, and pizza dough. The protein content in hard white wheat can be less than hard red spring wheat however it’s important to note the protein content can vary from crop to crop depending on the growing conditions in a particular year amongst other factors. Hard white wheat flour can be blended with lower protein whole grain flour to enhance the protein content of other wheat varieties.
In summary, organic hard white wheat has a rich history, notable attributes, and a range of culinary uses. Its unique texture, high protein content, and pale color make it a popular choice for bread-making and other baked goods. Whether you’re a baker or a health enthusiast, organic hard white wheat provides a versatile and nutritious option for incorporating whole grains into your diet.


Corporate Account Manager - Meat Processing
Chicago, WI 60654 US
Manage the customer/sales relationship for a strategic Corporate Account in the Top 100 of National Restaurant Chains. Focus on a dedicated customer base by fostering the existing base of business while exploring new business opportunities within this customer. Develop multi-level and cross functional relationships within the specific chain contributing significantly to overall growth.
- Management of a large national Corporate restaurant chain that has restaurants in all 50 states.
- Establish and expand key long-term relationships with corporate personnel while developing new opportunities.
- Analyze and understand market trends to develop insights and strategies.
- Lead cross-functional teams and resources to achieve goals and objectives. ? Manage the long-term selling process.
- Ability to work independently to establish key relationships to meet business requirements.
- Champion the customer by closely monitoring their needs and perspectives and use these insights to the benefit the company
- Strong working knowledge of production and operational practices within the meat industry, with a focus on the fully cooked meat products.
- Understanding of production and sales performance metrics
- 3-5 years prior Strategic or National Account Sales Experience
- Bachelor’s Degree in Business, Marketing or equivalent work experience
- Experienced in selling to large corporate Restaurant chains
- Sales in the Beef, poultry, pork or other meat industry
- Excellent Communication Skills
- Proficient Computer Skills
- Ability to travel as needed


Mämmi: The traditional Finnish Easter dessert
Before going to Salo on their Easter holidays, my Finnish friends recommended me to do two things this Easter. The first one is that I should try some chocolate easter eggs, Kinder or Fazer Mignon, and the second one is that I must try mämmi, the traditional Finnish Easter dessert, with some cream (kerma).
What is Mämmi
Mämmi looks like a puddnig, and it is served as a dessert during Easter in Finland. It is made from water, rye flour, powdered malt, dark molasses, salt and orange zest. To serve and eat it, it is mixed with kerma or milk and this is how it looks:
This is what mämmi looks like. Appetizing, right? Source (CC:by)
Finns are eager to let anybody try their dessert these days, and some other friends were urged to give it a try. A friend of mine got some mämmi from friends, and after she tried it she gave it to me and added the words “good luck”. So I gave it a try as well.
The mämmi I was about to eat
Mämmi’s texture is strange and granular. Its looks weren’t particularly attractive (it is not a food that you eat with your eyes as well). The flavor of mämmi isn’t great, but it isn’t terrible either: it tastes like dark bread, something they do like in Finland. Think of a dense dark bread, beaten.
If you’re looking for a recipe to do this kind of traditional Finnish Easter dessert, you can use this one and maybe you can give it your own spin to make it suit your taste better – since the original one may be too Finnish to be enjoyed by everybody.
Would I have mämmi ever again? Good question. I think if someone would offer it to me at a dinner table I wouldn’t refuse it. I think that it is, as other Finnish foods like the salty liquorice salmiakki, an acquired taste.
It won’t be the children’s favorite dessert, but if you like the flavor of dark bread I would definitely recommend you to try it. Update: here’s a video of Chef Gordon Ramsay tasting it and giving his professional opinion.
Have you tasted mämmi? What did you think about its flavor and texture? Granted, the presentation could be much, much better.
Topics: Finnish food | 7 comments | Print This Post
ok…. as a finn i have tasted mämmi and i must say that at first i didn’t like it so much… i used to add some sugar and cream on top of it and today i only use cream…. but anyway if you want to taste it again as a home made version in finland, i would be more than happy to invite you to try it again because most of the mämmi here is bought as ready-to-be-served dish it’s not good to give it any stars yet… you must try the home made version first… otherwise you will regret your desicion rest of your life…. and the best way to be introduced to finnish food (or any other country’s food) is to visit someone’s grandmom 😀
I have tasted it and loved it. I bought the organic one with no sugar ” I feel proud about that, lol”.
If you are American, you may know what Grape-nuts cereal tastes like. I find the taste mämmi to be something like grape-nuts with hints of prune-like flavors. I like it very much.
I just had this for Easter at our Finnish friends’ house. I just put the whipping cream on it but not any sugar. I love it! ❤ It reminds me of Raisin Bran when you let it soak in half and half. Mmm! Makes me want to go get a bowl of Raisin Bran right now… I would definitely eat this again! I might even try to make it.
I found it interesting.
Being half Finnish, I finally tried Mammi well into my adulthood. My Mom gave it to me to try this past Easter and I put whipped cream on it. It was interesting tasting and the next day I found myself craving more. Now I wish we would’ve purchased two at the Easter Finnish Bake Sale! It is not the “prettiest” looking but when you get past the looks, it is delicious and I can understand that it is an acquired taste. The older I get, the more I am appreciating and loving all the Finnish foods I grew up watching my Mother eat.
We left Finland to come to Canada 55 years ago and one of the last memories I have is eating freshly made mammi with kerma, no sugar. I loved it. This morning I had some dark pumpernickel bread and was reminded of the taste of mammi all those years ago. Thanks for the recipe! I must learn how to make it myself since no one has ever been come to the rescue after all these years!


This is the 22nd year of the fabulous Tarot gathering, and the first year it will be held in San Jose.
The program is still in the works, but there’s already a long list of fabulous speakers including Lon Milo Duquette, Nancy Antenucci, Rana George, and Carrie Paris. See the ever-growing list at the Daughters of Divination website.
And if you’re planning on joining the BATS fun, consider registering before June 1st for the special Early Bird Rate.
It’s going to be a good time … I hope I can get there!!
Bacon has been appearing lately in all sorts of food items where one might not expect it, and where it probably shouldn’t be. There are bacon flavoured cupcakes, candy canes, ice cream, coffee, vodka, and even toothpaste (which I know isn’t actually a food item).
But now bacon has moved beyond the food realm and entered the world of divination.
Unlike the fish, however, which focuses on questions of love, the bacon focuses more on questions of bacon preparation (though the answers, of course, can be interpreted any way you want).
For instance, if the bacon moves to the left, the answer to your question is ‘chewy goodness’. If it moves to the right, it’s ‘crispy.’ If both ends move, the bacon is saying ‘sizzling hot’, while if the sides curl, the answer is ‘Canadian.’
I’m not sure how useful a divinatory tool the Radiant Farms Fortune Telling Bacon really is, but as a mystically oriented vegetarian, it’s far more attractive to me than bacon flavoured coffee. And I like that ‘Canadian’ is one of the answers.


-Size comparisons with food to my growing 37-week belly
|Pizza>Baby (yes we ate that!)|
-Time with our friends Trent and Natalie. We always have a great time with them, but this week, we shared SO much laughter that we were all crying and rolling on the floor. It feels so good to laugh that hard in the company of good friends :)
-After the 'water breaking' false alarm on Thursday, my husband and I had a decadent day to relax and take care of ourselves. We had awesome burgers at a restaurant called Red Robin, and I had a delicious root beer float. We then went to the mall and spent the afternoon doing laps in the air conditioning (trying to help things along a little bit!). While we were there, I got my hair cut at the JCPenny salon (classy!), and we both got 20 minute massages at a little Chinese massage place (sketchy! but awesome!). Mine was a foot massage. Like I said, a decadent day.
-Thankful for lots of exercise this week. Since we have been hoping that this could be the week, I've gone for 1.5-2 mile walks every day, and the exercise and fresh air around the farm have been good for my soul.
-Thankful for more awesome food today (surprise, surprise haha)... pineapples were on sale at the grocery store for 2/$3 so we bought two. I cut one up this morning and ate about half of it for breakfast and froze the rest to have as a sweet treat this afternoon (oops, ate a whole pineapple in one day!). I also had one of my FAVORITE snacks for lunch which I haven't had for a while... It's super easy and perfect if you have a ripe and ready avocado. Homemade veggie calzones for dinner. Double yum. Pictures of lunch:
|Wheat toast, avocado, garlic salt, crushed red pepper flakes...|
|Voila! Avocado toast. And a d.c. to top it off :)|


Jimmy's In-stock Cakes
Handmade cakes that make any occasion.
Jimmy's in-stock cakes come with chocolate custard on the bottom, spread with crush oreos and fudge as a middle layer, and topped off with a layer of delicious vanilla custard, and finished with either a white buttercream frosting, or a chocolate fudge frosting. They come in 5", 8" or 9" sizing and 9 x 13" is special order.
Also in-stock are our wonderfully inspired turtle sundae cake, caramel custard on the bottom, lather in a mixture of peacons chocolate fudge and caramel fudge in the center, and topped vanilla custard; decorated with a chocolate fudge frosting, with a sprinkle of pecons.
Banana Split Cake: chocolate custard, strawberries banana custard mixed with pineapple decorated with a beautiful banana boat ontop.
Sunshine Cake: Real yellow cake, with oreos and fudge as a seperator with vanilla custard on top, decorated with a buttercream frosting


30mg CBD Gummies, 30 Count
30mg Vegan CBD Gummies
Supplement Facts: Suggested Service Size: 1 Gummy (2.6g), Servings per container: 30, Calories 8, Total Fat 0g (0% DV), Total Carbohydrate 2 g (<.1% DV), Dietary Fiber 0g (0% DV), Sugar 1.5g, Protein 0g (0% DV), Vitamin A 0mg (0% DV), Vitamin C 0mg (0% DV), Calcium 0mg (0% DV), Cannabidiol (Total CBD) 30mg
*Percent Daily Values are based on a 2,000 calorie diet. Daily Value not established.
Other Ingredients: Organic evaporated cane juice, organic corn syrup, organic white grape juice concentrate, pectin sodium citrate, citric acid, ascorbic acid, natural flavors, colors added (including anatto, turmeric, grape juice concentrate, red fruit juice concentrate), Anhydrous Hemp Oil (Industrial Hemp).
Meet your new best friends!
At 30mg per gummy, these fruity little bears pack the perfect punch of THC free, cannabidiol. There has never been an easier, more delicious way to supplement the highest quality, hemp-derived CBD into your daily routine. Very convenient.
Free Shipping on all orders over $50 Dismiss


Relax in our cafe lounge and enjoy one of our speciality Loose leaf Teas or a Deilcious Hot Chocolate or speciality Coffee.
Or why not try one of our Winter warmers, A Hot snowball, Cinnamon 'N' Noney Latte or a Gingerbread Latte.
We also have a selection of Homemade Cakes and Snacks.
|Bistro Coffees||Click Here|
|Jackets and Panini||Click Here|
|Normal Board Menu||Click Here|
|Tapas Board Menu||Click Here|
|Wine List||Click Here|


The Waffle Sandwich at Magic Kingdom’s Sleepy Hollow
Disney is known for having delicious foods that develop their own fan base. The waffle sandwiches from Magic Kingdom’s Sleepy Hollow are no exception. I went with the Sweet and Spicy Chicken and waffle sandwich. Chicken and waffles have become more than a southern classic these days and have made their way into the mainstream. This spin on the traditional version is really fun!
I was so excited to order the sandwich; it was on my list of “must eat” at Disney. The sandwich is actually a fluffy Belgian waffle in place of bread or a bun, which I just couldn’t get enough of. The waffle comes with a crispy battered chicken breast on a bed of fresh arugula, and a slaw. The slaw really looked delicious, however due to an allergy I had to decline. The chicken itself is lightly battered and coated in a, wait for it, sweet sriracha sauce. Yes that’s right we’ve got sriracha on this! There was also a good amount of sweetness to balance out the heat, with almost a maple syrup flavor mixed in. This was a great combination of textures and flavors, even if it was a little high on the spice factor.
This is definitely something I will order again. The waffle held together surprisingly well, so if you had to eat this on the run you could. At $7.49 I feel it’s a pretty good value. It would be large enough to share, especially if you were looking to sample one of Sleepy Hollow’s famous funnel cakes or dessert waffles as well. I really enjoyed that this was something different from the same ol’ same ol’ at Magic Kingdom’s Quick Service restaurants. Just remember to order a drink if you can’t handle to much spice!
You can also try the Ham and Cheese Omelet or Nutella and Fresh Fruit for breakfast or the Ham, Prosciutto, and Swiss for lunch. They All sound delicious!
Check out the full Sleepy Hollow menu here.
Have you tried any of these delicious sandwiches? Give us your recommendations.
- The Waffle Sandwich at Magic Kingdom’s Sleepy Hollow - June 5, 2014


We are bringing a grocery store filled with fresh, local, and healthy food to downtown St. Catharines in 2015! Read more about us.
Garden City Food Co-op has a new home!
We are very pleased to announce that our co-op has taken an important step forward in signing a lease at 57 Carlisle St. in downtown St. Catharines. Around the corner from St. Paul St. and across from the bus terminal, our location is ideal for residents who want to walk to their grocery store, but also provides plenty of parking for those who need to stock up at their local co-operative. (read more...)
Join us for some great food & drink, outdoors fun and getting to know your fellow members and volunteers at our second annual summer potluck event! Last year, at 250 members, we gathered at Burgoyne Woods to celebrate, meet one another, and of course - eat! This year, at nearly 500 members strong, we will be having our potluck at Montebello Park (Sunday, July 26th, 2pm). Please find more info and RSVP here.


Amazing meals and tasty treats!
At Curious Minds, we understand the importance of nutritiously balanced meals in the development of healthy little people. All of our delicious home-cooked meals are freshly prepared in our fully equipped kitchen.
Our 3 week rotational menu is inspired by cultures from around the world to broaden the palate and introduce the children to an exciting range of flavours, smells and textures so that they can taste something amazing everyday!
Download our Autumn/Winter and Spring/Summer menus to see the delights your child can expect.


While this week is Spirit Week — leading up to Homecoming on Saturday — Sustainability Coordinator Jackie Tran is asking us to also embrace our environmental spirit. She’s planned a number activities around what she is calling Food Week, all with the intention or raising awareness about the role that food plays in our lives, and the different ways we can get involved to help out reduce food waste and make responsible food-related decisions.
Kicking off the week was a screening of the film Wasted! The Story of Food Waste tonight in the PAC. The event also featured a panel discussion MC’d by Tran, and featuring: Nick Skeadas, Curbside Compost; Nicole Straight, Community Plates; Paul Nessel, Fleishers Craft Butchery, Westport; Corey Thomas, Wakeman Town Farm; Jake Conover, Silverman's Farm; and Kevin Meehan, Ambler Farm.
Also planned for this week is a compost challenge across all three divisions: With the help of Middle School math classes, Tran will investigate which division produces the least amount of food waste at lunch. The Middle Schoolers will make some pound-for-pound calculations at the end.
Tran will also be sharing food facts each day, along with asking people to make meal and food waste pledges.
This all leads up to World Food Day next Tuesday, Oct. 16. This day is annually celebrated at GFA with a Vegetarian Local Lunch. There will also be discussions in advisories throughout the week to discuss how eating a plant-based, local diet is more environmentally sustainable.
Did you know: Tran has placed yellow Terracycle bins throughout the school to be used to collect food and candy wrappers. Once mailed back to Terracycle, they will be upcycled. According to the website, “TerraCycle works with many of the world's best companies to bring upcycling solutions to many forms of waste. We sew juice pouches together into backpacks, chip bags into casual shoes, and even granola wrappers into shower curtains.”


The food that we eat these days differs enormously from that of what our ancestors ate. Even if you go back as little as 100 years, our predecessors ate mainly freshly prepared whole foods; this at a time where refrigeration was a luxury.
Get Your FREE Report Today!
Download "Sweet Poison: Why Sugar is Killing You and How to Quit it For Good"
This FREE report shows you why sugar is the "Sweet Poision" that is killing you and your family...
Your email address will NEVER be given away to any third parties.
Not Now Thanks


Visit their Facebook Page
The Kid’s Kafé is a summer food service program. It is federally funded by USDA. This program was established to provide nutritious meals to children during summer vacation when school lunch is not available.
This is free to all kids up to age 18.
St. James pick up is available at Northside and Armstrong front doors Monday – Friday from 11am – 12pm.
Butterfield pick up is available at the school kitchen door Monday – Friday 10:45am – 11:30am.
No meals on July 2nd or 5th 2021
For Rual Route Delivery, please contact Abby firstname.lastname@example.org or call 507-822-1777


The men in my life LOVE pork. It is no secret it isn't my favorite, but I always aim to please. My husband and I were picking up some groceries after church on Sunday and I was upset because there was no fresh caught fish to be found. I guess the fishermen deserve a day off too. So he said; "It has been a while since you made pork". So I told him to go ahead and pick out some and I will make it for him. He settled on some nice fresh cuts. We had gone to the early service so I had all day to figure out what to make him. Days like these are my favorite. I decided to make some Sweet and Spicy Pork served over steamed Jasmine rice.
It was a big hit. Sorry the pictures stink. I figure some pictures are better than no pictures. It was 6:30pm and dark by the time they were ready. So it is what it is.
Gluten-Free Sweet and Spicy Pork in the Crock-Pot
Pork Shoulder fat trimmed and cut into 2-inch pieces
1/2 cup brown sugar
1/4 tsp pepper
1/2 tsp salt
2 tbsp chili sauce
1 tbsp garlic, minced
1/2 cup gluten-free soy sauce or braggs amino acids
1 tbsp ginger
1 teaspoon Chinese five-spice powder


For years my mother tried to convert me to the joy of beetroot, one of her favourite vegetables, but achieved nothing more than an epic fail. (I think my junior school was trying to do the same with swede, so often did it appear on our plates at lunchtime. Another epic fail.)
When I went into healthy eating overdrive after the arrival and banishment of the Massive Inconvenience, I thought I might give it another go and tried juicing beetroot, mixing it with other more palatable items. This is doing me good, this is doing me good, this is doing me good, I uttered like a mantra, as I forced it down. The taste lingered for the rest of the day and I remained more unconverted than ever.
But yesterday, a small miracle occurred. We, as in the tenors of Exe Valley Voices, met for a rehearsal - we have three performances coming up - and lunch at the home of one of the tenors. I knew that she had prepared soup, so I took along some freshly baked soda bread - still warm from the Aga, mmm - which goes perfectly with hearty winter soups.
Our hostess had thoughtfully provided chicken soup for the carnivores and a vegetable soup, a beautiful soup, the colour of rubies. My heart sank, however, as I knew that there was only one soup that looks that special: borscht. Yes, beetroot soup, to which she had added apple . . . but, as I don't eat meat and because I had no wish to come across as a fussy eater, I said yes to the borscht. It was, I have to say, a complete revelation and tasted as good as it looked.
I'm going to ask her for the recipe but, meanwhile and for all you other beetroot loathers (and lovers), this version looks similar. If you prefer a vegan borscht, one commenter says that it is very good without the feta or sour cream and suggests that a touch of ginger might work too. I think I might give that a go.


Okay when I say the best chocolate cakes can be found here I’m not exaggerating. I have been craving for really dark, rich, moist chocolate cake for a few days. Yknw those that you can literally indulge in and feel like it’s melting, dewy, floaty and dense. It’s like the best of both worlds.
Because of my cravings I’ve been searching for chocolate cakes for so long and most of them were rubbish. They were either too sweet, too fake, too soft, too creamy (to create the dense texture) or too light (too many holes in the cake).
But Thank goodness for Godiva.


2. Most of the income of the island is from three fishes: cod, halibut, and swordfish. 岛上大部分的收入得自鳕鱼、大比目鱼和旗鱼等三种鱼类。
3. These are the ones, cod, groupers, salmon, tuna and so on, that everyone likes to eat. 有些鱼类，象鳕鱼、石斑鱼、大马哈鱼、金枪鱼等等，是每个人都喜欢吃的。
1. the vessel that contains the seeds of a plant (not the seeds themselves)
2. lean white flesh of important North Atlantic food fish; usually baked or poached
3. major food fish of arctic and cold-temperate waters v.
1. fool or hoax
2. harass with persistent criticism or carping adj.
1. payable by the recipient on delivery
2. collecting the charges upon delivery
chemical oxygen demand;
Cash on delivery;


I've been wanting to visit Nashville for some time now. Especially in the past five years where I've grown to appreciate country music. Then with the show Nashville, I wanted to see some of the spots in the show.
When we started planning out our trip, I was fortunate enough to have a friend who lives in Nashville and able to impart her wisdom of good places to eat and visit. Made the planning part pretty easy! We stayed in a rental in the 12 South Area which turned out to be a great location. It was a quick drive from downtown and there were lots of restaurants and shops in walking distance. Reminded me of South Tampa Hyde Park area for any Tampa readers.
Typically, when I do my travel posts, it's usually a photo dump of everything. This time, I thought I would type it out for you of the things we did and places we ate.
Things to Do:
You can't do Nashville without visiting the country landmarks...
- Country Music Hall of Fame
- The Ryman
- The Grand Ole Opry
- Johnny Cash Museum
- Bluebird Cafe - We didn't really go in to this place, but I did go drive by to see it.
We did a little historical/museum visits.
- Andrew Jackson's Hermitage
- Nashville Parthenon
- Belmont Mansion and University
The weather was beautiful so we wanted to take advantage of it and be outdoors.
- Cheekwood Botanical Gardens
- Radnor Lake State Park
- Centennial Park (The Parthenon is located here as well)
Places to Eat:
This was probably the best part of the trip. Honestly, I could have titled this post, "Eating our way through Nashville" because we ate like it was our last meal each time. Even as I type this and think about some of the restaurants, my mouth is watering and I want to go back.
- Flip Burger Boutique - The burger was delicious BUT the Nutella Burnt Marshmallow milkshake stole the show for me.
- Butchertown Hall - Chips and Queso
- Taco Mamasita - This place had your not so typical tacos which I was pleasantly surprised with.
- Hattie B's Hot Chicken - I am not a big fried chicken fan or eating any chicken off the bone really. However, this chicken was too good not to have.
- The Loveless Cafe - Biscuit heaven.
- Box: Bongo & Bakery on 10th - I had a falafel sandwich with beet tzatziki sauce which was delicious. Their cookies were so so good. I had a chocolate pretzel cookie and was talking about it hours after. Ha.
- Frothy Monkey - We stopped here a few times during our stay to grab some coffee and had breakfast once. That was just as great!
For the Sweet Tooth!
It wouldn't be a post of mine if it didn't include a dessert selection. Lucky for me, there were so many choices within walking distance!
- Las Paletas - They had quite the selection of popsicles. We got our popsicles and walked over to the park across the street for a nice little stroll.
- Jeni's - Ice Cream Shop - This was not your typical selection of ice cream. One of the flavors I chose was a Salted Peanut Butter with Chocolate Flakes. It was light tasting and good.
- Five Daughters Bakery - They had a small selection of cronuts and some other pastries. Again, delicious.
- Legato Gelato - This was not in walking distance but a quick drive.
- Olive & Sinclair Chocolate - The cutest little shop that makes their chocolate in-store.
Another great trip in the books!


Our prepared food case is full everyday with beautiful freshly made foods.
Below is a sample of our standard items..if there is something you don't see here, give us a call and we will make it for you.
Artichoke, coleslaw, beet,broccoli-veggie, potato, feta pasta, oriental noodle with veggies,
Tunafish, eggsalad, shrimp salad, chicken salad
Corn, tomato and herb salad
Salads are seasonal too.
Vegetables and Starches:
Asparagus, broccoli, roasted vegetables, grilled vegetables
Sweet potato casserole
Classic mashed potatoes
Twice baked potatoes
Rice with cranberries and walnuts
Orzo with golden raisins and carrots slivers
Chicken marsala, cacciatore, lemon, parmesan, Francaise, Apricot Almond, oriental
Roasted salmon with spinach
Roasted Salmon with a fruit salsa


62% Dark Chocolate with Orange & Cinnamon
A delightfully intense orange flavor, combined with one of the Spice Route’s most infamous ingredients: cinnamon.
Made with organic orange extract and freshly ground cinnamon, to ensure each piece of chocolate you enjoy tastes like a sun ripened orange.
Like all our dark chocolate bars, this bar is made entirely from cocoa bean to delicious bar at our Alserkal Avenue space, is gluten free, vegan friendly – and contains only natural spices for flavor.
Ingredients: Cocoa beans, unrefined cane sugar, cocoa butter, cinnamon, organic orange oil.


Mood foods — foods that lift your spirit
Let’s talk comfort food. And no, not the kind you feel guilty about later. We’re talking real comfort food here. No pizza, no burgers, no cheese fries. (I know, sorry.) The thing with these kinds of ‘comfort food,’ they don’t provide real comfort. The best way to wallow in your self-pity is with a double cheeseburger by your side, am I right? Well, not exactly. Junk food just leaves you with a bloated stomach and a guilt trip as a side dish. Wouldn’t it be better to eat something that boosts your mood instead of making you feel worse?
Have you ever thought about why it is that you feel better on days you eat your fruit and veggies? These natural mood-boosters are full of vitamins and minerals. It’s not just good for your physical health. It also boosts your emotional well-being!
Here’s a list of the crown jewels of mood-boosters:
If you have low levels of magnesium, chances are you feel anxious and depressed for no reason. Magnesium is a calming mineral. It helps to regulate your nervous system and relax your muscles. Foods that are high in magnesium are leafy greens, avocados, and cashew nuts.
Zinc plays a part in your body’s response to stress. Zinc works like an antidepressant. Foods that are high in zinc, such as dark chocolate (yay!) and chickpeas, can help your body to fight off feelings of depression and anxiety.
Omega-3 fatty acids
Your body uses omega-3 to produce the neurotransmitter serotonin. Think of serotonin as your happiness chemical. When your brain produces serotonin, you’ll feel your happiest. Foods that are high in omega-3 fatty acids are walnuts, salmon, and ground flaxseeds. Or just pop a fish oil supplement!
To get the rainbows and unicorns effect, you need to include these foods in your diet on a regular basis.


The roots of this seed inspired the blog itself. As an ancient grain, “farro” harkens to a time when life was slower and cooking was sacred. With the hyper-convenience of modern life, many of us can only operate a microwave. Enjoying a home cooked meal is now a luxury. We at Farro aim to remedy that; to weave our food origins back into everyday life.
Our editorial scope is simple. By contextualizing each post with simple ingredient explanations and fun history facts, we hope to inspire you to create your own unique dishes. While our recipes can incorporate industrial food, we recommend sourcing locally when at all possible. Seasonal produce and free-range meats always yield the best flavor. Most of all, we believe they contribute to a healthier ecosystem and a more connected community.
NOUN a type of hulled wheat, especially spelt or emmer, typically used in salads, soups, and side dishes.
ORIGIN late 18th cent.: Italian, from Latin, ‘wheat.’


Food & Drink
As Passionate About Food As Your Are
Let our experience bring your menus to life.
We've been working with chefs and restaurant owners for years and understand how passionate they can be about the wonderful dishes they create. We'll produce perfectly lit, publication-grade, mouth-watering images!
Heacham Manor Hotel - Heacham, Norfolk
Please contact us with any questions you may have regarding our food and drink photography.
+44 (0) 7876 794743


Epsium is a food and beverage marketing, sales, and distribution company. We strive to provide excellence and distinguish ourselves with exceptional service and quality goods, with a range of top branded products for the restaurant, hospitality, and entertainment industry. Through these we are fortunate to be involved in people
We provide a variety of quality food and beverage needs to restaurants, bars, hotels, resorts, entertainment sectors and more. We embrace innovation and are committed to meet the demands of customers and continue to evolve as the food and beverage industry grows and changes.
The consumer is at the heart of everything we do, we are continuously looking for ways to grow our company and offer a broad range of products to our clients. We strive to provide the best customer service experience while offering top quality products. We are committed to building strong relationships with our suppliers, distributors and customers while collaborating with each other to achieve the best results.
Our expanding international presence in the global business arena allows us to sustainably provide the best quality products and service around the world through our global regions and focus on innovation. Our objective it to put our international experience and expertise to work for your business.
The food industry is evolving rapidly and as the global population grows in this fast-moving world, our goal is to develop and grow along with it to meet our consumer’s needs.
We cover the following regions: Asia, Europe, North America, South America
We are committed to deliver strategic approaches across our operations necessary to provide quality assurance, safety and reliable products and services in a responsible and conscientious manner in the food and beverage industry.
Our Food Safety and Quality system consists on high industry standards and ensures that, wherever we are located globally, we have a clear, organized structure and constant focus to deliver safe, quality products and services.
Our system is an important tool to continuously improve our processes for our client’s needs and for optimizing business management. We vigorously make sure to keep up with the legal requirements and industry best practices.
Our Food Safety and Quality System consists on the following components:
Food brand quality and safety principles
Food Safety and Quality Conducts
We believe that it is our responsibility to consistently strive to make a positive impact in communities and people’s lifestyles. We are proud to be able to provide good quality products in the food and beverage industry in a responsible way by following these ethical standards:
Reduce environmental impact
Give back to people
Practice energy efficiency measures
Improve global supply chain
Develop Sustainability Work Policies
We are excited to be part of people’s lives and have the opportunity give back and serve our clients in a positive way while taking care of the planet that is helping us grow our business. We will continue to push ourselves to improve the quality of life for people, reduce environmental impact and improve sustainability.


Groen is owned by Unified Brands and is a world-renowned manufacturer of steamers, braising pans, combi ovens, and steam kettles. They’re focused on food safety and efficiency, which has helped them produce some of the best equipment available. Groen also offers CapKold commercial food service products, which include cook tanks, water jets, and tumble chillers.
Groen offers a variety of replacement parts and accessories for your appliances and equipment. From bolts and burner orifices to water level cutoffs and solenoid valves, you’re sure to find what you’re looking for. Best of all, Groen parts are sold at affordable low prices that help you purchase everything you need without exceeding your budget.


The restaurant of Pushkino Art Hotel offers its guests delicious dishes of Russian and European cuisines.
The restaurant of Pushkino Art Hotel offers its guests delicious dishes of Russian and European cuisines. The menu was meticulously developed by our Chef, combining well-known European and Russian dishes with creations that can impress even experienced gourmet. Grilling enthusiasts can watch the process of cooking and enjoy the smoky smell in the dedicated open grill area.
We use marketing cookies if you have given permission for this. If you do not give permission, advertisements will still be shown, but these are random advertisements.
You can make your choice below.


The Dikke Lepel Bakery. A fine well faceted branch in the delicious Dikke Lepel kitchen. Specialties include Vegan, Sugar-Free, Organic, Gluten-Free, Hypo-Allergenic. Baked goods according to any dietary requirements without forgoing moist and tasty! See below for some examples. Everything you see here is available to be made fresh to order according to your specific wishes. See the ‘order’ page for the particulars.
Subscribe to this blog or email to be on the mailing list and see where Dikke Lepel’s baked goods will be selling next.


Primo Grills fleet of ceramic grills is designed to fit everyone’s outdoor cooking needs.
When its all about the food, it has to be primo.
From the flagship Jack Daniel’s Edition Oval XL 400 to our classic round Kamado. Every Primo grill is made to be a primary outdoor cooker, but any of them can be added to a built-in outdoor kitchen or to complement an existing grill or smoker. To give you an idea of the size of our grills and cooking area, we’ve rated them based on the number of steaks that can be grilled at one time.
Hello! please let us know if you found a bug so we can fix this ASAP


Leading delivery only kitchen company in south Africa. Home of Delivery Only Restaurants in South Africa. Open a delivery-only restaurant today!
The virtual kitchen concept is shaking up the restaurant industry worldwide, it is already attracting Billions of Dollars of investment from food and tech industry leaders and with over 4,000 delivery-only restaurants in America alone already listed on leading food delivery apps such as Uber Eats.
The cloud kitchen concept is set to become the biggest hot trend in the restaurant business globally, shaking up the industry by cutting costs dramatically and making it easier for entrepreneurs to get into the food delivery business. The food delivery market is worth over $35 billion per year in the USA alone, and that figure keeps growing annually.
Shared Kitchen Co. is one of the first companies in South Africa that is bringing the new booming cloud kitchen concept to South Africa to you!. Shared Kitchen Company in South Africa has a goal to become the leading Cloud Kitchen company in South Africa with a network hub growing over many locations and through all the main cities, hubs throughout Johannesburg, Cape Town, Durban, Port Elizabeth, East London and many more locations.
Enquire now to rent a shared commercial delivery-only kitchen today!


Review of Paul A. Young in London
Acclaimed chocolatier Paul A. Young opened his first boutique on quaint Camden Passage in 2006, creating a destination for Islington's sweet-toothed shoppers to head for a gourmet chocolate fix. His continued success has seen him open two further stores since – on Wardour Street in bustling Soho, and in the majestic surroundings of the Royal Exchange in Bank. Young originally trained as a pastry chef and worked for some of London's finest restaurants, so its no surprise that his stores have a similar air of refinement, and the decadent selection of chocolates, bars and brownies – all freshly made every day – is guaranteed to tempt foodies and amateur enthusiasts alike. Alongside the traditional artisan bars and chocolates, there are more adventurous treats on offer too: think Marmite, or peanut butter and jelly flavored truffles. Eccentric ingredients aside, Young's imaginative flavors extend to include delicate aromas such as rose petals, fennel, and black cardamon. For an instant fix, opt for the luxuriously rich hot chocolate, made as you like, with a selection of spices to add in yourself. Not a chocolate fan? The award-winning Sea-Salted Caramel comes highly recommended.


Sunday Midday-10pm Monday Midday-10pm Tuesday Midday-10pm Wednesday Midday-11pm Thursday Midday-11pm Friday Midday-Midnight Saturday Midday-Midnight
Combining the best in British pub hospitality with individuality, character and quirky charm, The Plough stands proudly on Lordship Lane at the heart of leafy, suburban Dulwich. Blending the hip and the wholesome – a vibrant British pub offering the warmest of welcomes.
The perfect setting for a laid-back yet distinctly memorable drinking and dining experience. Whether you’re looking for a lazy lunch, family dinner or social eats with friends, The Plough offers flavoursome food, an explorative drinks menu and an authentic, homely atmosphere to suit all occasions.
Relax, unwind and cosy up with our hearty dishes, inspired by the best flavours of the season.
Here at The Plough we cater for all sorts of large gatherings and parties - book your ideal venue.


This is a short video brought to you by Tony Brewin, managing director at Super Event Sussex Catering.
In this video tutorial, Tony demonstrates the wrong way and correct way to prepare glazed / buttered carrots.
- Baby carrots
- Seasoning (salt & pepper)
Begin by washing your baby carrots. You should take a knife and remove the top and tip of the carrots.
Tony explains that the wrong way to make glazed carrots is where you would bring a saucepan to the boil full of water, dump the carrots in; add the butter and then season.
This commonly made mistake would result in butter simply sitting on top of the water and melting over it, failing to touch the carrots.
The correct way to make glazed carrots involves you beginning by heating the sauce pan without water.
You should then add a nice chunk of butter.
Once the butter has melted, you should add the carrots and season with salt, pepper and a sprinkle of sugar.
You should now add the water. The big difference between making glazed carrots the right way and the wrong way is the amount of water you use. You should only add just enough water to half cover the carrots.
The aim is to cook the carrots in the water before it evaporates. When the water evaporates, it will leave a nice emulsion of butter, sugar and salt.
If the water evaporates before you have completely cooked your carrots, just add a little more in until the carrots are no longer al dente.
Once your carrots are cooked, you should be left with a shiny and silky emulsion. Tony suggests trying a carrot to check if they are cooked.
Tony serves his glazed carrots in a deep vegetable dish and tops with chopped parsley.


Read Time:40 Second
Whether for a gourmet snack, an aperitif or a light starter vegetarian toast with mushrooms and parsley
- Parts: 4
- Preparation: 10 min
- Cooking: 10 min
- Category: Aperitif and appetizer | Entrance | Vegetarian cuisine | Aperitif toast | Vegetarian appetizer
- vegetarian toast with mushrooms
- Cuisine: French
- Chef: Nadia
- Button mushrooms (fresh or frozen)1 kg
- Slices of bread4
- Clove garlic2
- Olive oil5 tbsp
- Fresh parsley4 strands
Preparation of the recipe:
- Start by thinly slicing the previously washed mushrooms.
- Heat 2 tablespoons of olive oil in a pan and brown the mushrooms. Add salt and pepper.
- Toast the slices of bread before drizzling them with the remaining olive oil and rubbing them with the peeled garlic cloves.
- Place the mushrooms on the bread, sprinkle with chopped parsley, then enjoy the toast


The Jamie Oliver mushroom risotto is a recipe that instantly reminds me of my grandfather, who was the expert in the family when cooking this delicious and creamy dish and although my recipe has nothing to do with his, prepare a risotto always It reminds me of him, it’s a way of paying tribute.
This version with Jamie Oliver mushrooms is one of my favorite recipes to prepare risotto, for which three very important elements are needed, the first one is rice, which must be either arborio or carnal one, both are small and plump and will result in creamy rice. How a good risotto should be.
On the other hand, a good broth is very, very important. I prefer one of beef for this recipe, but it can be chicken or vegetables. It must be broth! and it must be tasty, since it is the base of the flavor of this dish, without a good base there is nothing to do.
And finally, the stars of this dish are mushrooms, for the more variety of delicious mushrooms they find better. I love putting cremini, fresh and dried shiitake, as well as enoki if available.
- 500 gr various mushrooms
- 1 clove garlic
- Zest of a yellow lemon
- 1/4 cup chopped parsley
- 1 onion finely chopped
- 2 cup arborio or Cremona rice
- 1 liter of beef broth (I recommend you always have a little more in case you need them)
- 1 cup white wine
- Salt to taste
- Parmesan cheese to taste
- The first step is to make mushrooms. For that, cut the mushrooms into pieces.
In a boiling iron pan, place the mushrooms, let them gradually toast (do not use any oil at this time).
- Once they take a little color to add the butter and garlic.
- Cook for 3 minutes or until garlic is cooked.
- Add the lemon zest, salt to taste, parsley and a few drops of lemon (try until you like the amount of acidity). Reserve.
- On the other hand, heat the beef stock.
- In a pan, cook the onion with a little butter over low heat until it caramelizes slightly. Add the rice and brown it for about 2 minutes.
- Place the white wine and stir occasionally, cook until the wine has been absorbed.
- Then place half a cup of beef broth and stir, wait for the broth to absorb and stirring occasionally. The idea is to break the rice grains a little so that they release the starch they contain and thus form the creamy final texture.
- Place more broth (half a cup) stir and let it absorb. Repeat this step until you have finished using the broth and the rice is soft (if you need more broth to add until cooking is ready).
- Once the rice is cooked (It should not be dry, if it is too dry add more broth) add the mushrooms and a tablespoon of butter. Stir.
- Serve immediately with some Parmesan cheese.
A good Jamie Oliver mushroom risotto must have enough liquid to spread through the plate.


Greek Hospitality in the heart of the city
From the moment you step through our doors you feel like you’ve been transported to a villa in Greece. You are surrounded by an authentic cozy Greek – Mediterranean atmosphere.
Greek hospitality has an ancient history: one that is inextricably linked with friendship, food and libations. At Archontiko you’ll find a thriving, contemporary take on this tradition of the warm Greek hospitality. We are well known for our personalized attention and for making each guest feel at home.
Our hospitality begins at the door as you are welcomed into the light and airy space by a staff trained in the fine art of personalized attention.
Is Markos Baladimas, combines classical Hellenic food preparation method with Mediterranean twists to create a dining experience guaranteed to please. In the best version of the Greek tradition, we obtain the freshest possible seafood, with a particular focus on sustainability.
The lavraki (bronzino), fagri (pink snapper), barbounia (red mullet) and the tsipoura (dorado) come from Greece, the salmon from Scotland, the octopus from Spain and the lobster from Maine.
Greek flavors are honored and elevated in preparation and execution making dishes you’ll remember long after your meal.
Born and raised in Athens, yet he spent most of his childhood holidays at Ioannina. As young boy he was influenced by the frequent large family feasts, seasonal produce fresh from the local farms of Athens and Ioannina and, of course, his mother’s and grandmother’s cooking. In fact, it was at their side that he began his lifelong apprenticeship to fully understand the simplicity and complexity of Greek cuisine, which was his starting point in his culinary journey.
Since then he has traveled extensively and has had the opportunity to study and work in Greece, France, England, Italy, Canada and multiple locations across the US. His inspiration is drawn from the ingredients and he always aims to create memorable culinary experiences for his audience. He is an award-winning, Certified Executive Chef and a member of the American Culinary Federation, who was worked for many celebrities, presidents, ambassadors, Prime ministers throughout his career.


In the morning, most of us do not have time for complex culinary delights. A sandwich, porridge, or a quick scrambled egg are the average range of breakfast options. What to do if all these options are already fed up with you? Learn Quick Breakfast Recipes! In this article, we will share some ideas with you.
How To Cut Down On Breakfast Time
Think over the menu for a few days in advance – sometimes you can use part of the dishes left over from dinner to prepare breakfast. For example, fry the leftover boiled rice with an egg.
Make blanks. If fruits and vegetables are used in the dish, they can be peeled and cut the day before (or cooked with a frozen mix) so that in the morning all you have to do is toss them into a pan or blender.
Freeze leftovers. Cooking some dishes (for example, cheesecakes) takes a significant amount of time. In this case, it may be useful to cook several servings at once and freeze 2-3 of them for future use. So that in the future you would only need to warm them up in the oven.
Take a look at casseroles. Yes, they take more than five minutes to cook, but most of this time the dish does not require your attention. Send all the ingredients in the oven for 20 minutes and while you get dressed and do your makeup, breakfast will be prepared without your participation.
Here are some recipes where you can use these principles and save yourself time when preparing breakfast.
Ingredients. 160 g gluten-free mixture or whole grain flour, 350 ml nut milk, 4 eggs, 40 g melted butter, 3 g salt, 30 ml Jerusalem artichoke syrup, 100 g fresh pumpkin, and a pinch of turmeric. For the filling: 150 g of seafood, 50 g of any zucchini, 50 g of fresh tomatoes, 10 ginger, a clove of garlic, 50 g of spinach, 100 ml of coconut milk, 10 ml of soy sauce, 10 g of ghee, salt, and pepper to taste.
- Mix dry ingredients, eggs, and 150 ml of milk. Pound into a homogeneous mass without lumps. Then pour in the rest of the milk and melted butter.
- In this base, add pumpkin, previously cleaned and cut into small cubes, and turmeric. Put everything in a blender and beat until smooth.
- Bring the dough to the desired consistency and taste. As a result, the mass should resemble kefir in density. Bake in the usual way: 10 minutes in the oven at 180°C.
- Meanwhile, prepare the filling. Sauté finely chopped garlic and ginger in butter. To them, throw cubes of zucchini and tomatoes and simmer for 3 minutes. Then send any seafood: fish or a sea cocktail. 2 minutes on fire – and season with milk and soy sauce.
- At the very end, put the spinach and remove it from heat. Season with salt and pepper to taste and spoon into pancakes.
Chia Pudding With Coconut Milk
Ingredients . 15 g chia seeds, 100 ml milk, 50 ml coconut milk, 2 tsp. sugar, 1 pc. mango, 1 pc. coconut.
- Combine chia seeds, both types of milk, and sugar in a container, mix well and leave in the refrigerator overnight.
- Peel the mango from the skin and bones, and cut it into cubes.
- Peel the coconut from the shell and cut the pulp of the nut into thin slices.
- Put the finished pudding in a bowl, put the mango pieces and cover everything with coconut slices.
Golden Granola With Honey
Ingredients. 300 g long-cooked oatmeal, 50 g walnuts, 50 g almonds, 100 g coconut flakes or coconut crunches, 4 tbsp. l. coconut oil, 3 tbsp. l. liquid honey, 2 tbsp. l. dark cane sugar, you can add dried fruits, candied fruits, any seeds, citrus zest, and chocolate drops. To serve yogurt and milk.
- Preheat the oven to 160°C.
- Line a baking sheet with parchment. Pour oatmeal, nuts, coconut flakes, and sugar directly on it. Stir.
- Spread coconut oil evenly over dry ingredients, then honey. Stir again.
- Put in the oven for 10 minutes. Then take it out, mix it up and send it back. Be careful because granola burns quickly, stir occasionally.
- Once the granola is golden, remove and pour into a large airtight jar.
- When serving, top the granola with low-fat yogurt or milk.
Ingredients. 200 g fresh tuna, 200 g potatoes, 1/2 tsp. sesame seeds, lettuce mix, sweet onion, cherry tomatoes, 6–7 pcs. quail eggs, 5-6 olives, 2 tbsp. l. vegetable oil, 2 tbsp. l. olive oil, 1 tsp. apple cider vinegar, 1 radish, 2 anchovies, and salt.
- Pour 1 tbsp into the pan. l. vegetable oil. Peel the potatoes cut them into small pieces, and fry them until cooked on all sides. Season with salt. If using baby potatoes, simply wash and cut them into halves.
- Heat the second tablespoon of vegetable oil in a clean skillet. Put the tuna in a piece, and fry on each side for 1.5 minutes. Take it aside.
- Hard boil quail eggs.
- Prepare the dressing: Whisk together the olive oil, apple cider vinegar, salt, and anchovies. Add sesame.
- Assemble the salad: cut the cherry tomatoes and quail eggs into halves, onion, and radish into thin strips. Cut the tuna into slices 0.5 cm thick. Put everything in a dish, and add a green salad and olives. Serve with dressing. Or mix everything together in one bowl, and fill with dressing.


Lamb chops marinated with yogurt, black garlic and rosemary and grilled to perfection
Small pieces of cod battered in gram our, spices, deep fried till golden brown
Grilled Jumbo prawns marinated in yogurt, spices, traditional Indian herbs
Juicy ground chicken marinated in fresh curd, infused with garlic and green chilies, barbequed in clay oven
Boneless chicken marinated in cream cheese, sour cream, and mild spices. Cooked in tandoor oven
Grilled chicken marinated in yogurt, traditional Indian herbs, spices
Mashed potato fritter with lightly toasted buns, served with a side of spiced fries
Cubes of fresh tofu marinated in a ginger, garlic, & green chili relish, pan-fried to perfection
Hung yogurt mixed with grated paneer, mild spices & roasted vermicelli. Rich, creamy inside & crunchy outside.
Thinly sliced paneer (cottage cheese) rolls stuffed with mint, fresh herbs, and spices, barbequed.
INDIAN AND GREEK KITCHEN
4A WAYSIDE RD, BURLINGTON, MA 01803
No products in the cart.


The best thing about Pancake Day is that you pretty much have free reign when it comes to how you make them – and more importantly, what you add on top to give them flavour.
And if you’ve got a sweet tooth, then we’ve got the perfect topping ideas for you.
Of course, you’ve got your go-tos – lemon, jam and chocolate spread – but if you fancy something a bit more indulgent, we’ve got you covered.
Why not mix things up with a plum and spiced apple topping (check out our recipe below)?
Or for the health conscious among you, try yoghurt, honey and blueberries to avoid blowing your entire day’s worth of calories in one sitting.
To start with, you’ll need to get the pancake itself right.
For your basic ingredients – read our top chef’s foolproof pancake recipe – and if you want to make the perfect fluffy American pancakes we’ve got all the advice you need too.


It is a matter of surprise that how much pride people take in the history, culture and richness behind the cuisine of their region. To all the foodies reading this, you are about to experience a culinary extravaganza.
A cuisine that has won hearts all over the world has to be Chinese. Every part of the world has tried to imitate Chinese food but the authentic taste can only come from real ingredients. The use of vinegar, soy and chilli gives every dish a distinct flavour no matter if they are plain noodles or fancy Wontons.
The spice nation lives up to its name as far as food is concerned. Indians are obsessed with their spices and curries. Wheat, rice and pulses are the staple food of the country. The rich flavour of Butter Chicken and the well balanced Sambhar will leave you salivating for more and more.
When we think of Italian food, the first thing that strikes our mind is Pizza. Italian food has a lot more to offer like, more than 300 types of pasta, silky risottos, dreamy tiramisu and luscious variety of sauces.
The French delicacies consist of beautiful dishes like French Onion Soup, Escargot (snails) and Crepes. The light and delicate elements create a magic on the palate. The French are famous for their pastries, especially the flaky croissants and the melting in the mouth profiterole. Accompany your meal with a French wine and Voila!
America has every kind of cuisine to offer but there are some goodies native to the place. To get the right feel of America just grab a hotdog with the relish and mustard on top to get some lip smacking burst of flavour. Humongous steaks and comforting burgers are the best part of the cuisine.
We eat with our eyes and Japanese cuisine showcases this quality in its food. The colours of the Sushi, Sashimi and the vegetables in the Ramen not only impart a great taste but also appeal the eyes. Japanese are famous for their green tea Matcha which has health benefits.
A cuisine true to its culture and heritage has to be Middle Eastern cuisine. Healthy food with heaps of flavours and spices that will tickle your taste buds is a speciality of this cuisine. Hummus, Tahini and Baba Ganoush are dips to die for accompanied with Pita bread. The overly sweet Baklava is the perfect way to end a hearty meal.
Thai food has a slight kick to it which makes is very difficult to fault. Lemongrass, galangal and peppercorns not only give the famous Thai Green Curry its genuineness but also infuse the subtle aroma in it. Coconut milk plays the role of mellowing down the strong and pungent elements in this cuisine.
Fresh and joyous is how Mexican cuisine can be described. Tortilla, a flatbread, is the base for many dishes including Tacos and Quesadillas. Guacamole, made of avocado, is another asset to the Mexicans. Cilantro is the herb that imparts the freshness in almost all dishes.
Greek food believes in sharing and eating together. Mezze platter is what a Greek family eats during a celebration. It consists of several small dishes which creates a perfect harmony on the plate. A Greek Salad is the perfect accompaniment on a lazy summer afternoon.


Yun Hai was founded in 2018 to bring small batch, Taiwanese food brands to the US and to raise awareness of Taiwanese culture. They started with handmade soy sauces and chili crisp, but are now bringing our favorite, Taiwanese-style dried fruits to the US!
Inspired by the recent pineapple ban, Yun Hai is working with small farmers and agricultural co-ops across Taiwan to help bring some of our most beloved fruits stateside. Launching with the classic Irwin Mango, Golden Diamond Pineapple, and Pearl Guava, these fruits are dried gently to preserve their aromatic flavor and chewy texture, without the additives and excessive sugar we often see in US dried fruits.
But Yun Hai needs your help to make this happen! They are launching a Kickstarter to gather enough preorders to fund the first order before Mango harvest season ends. Sign up now here to be notified for when the campaign launches next week (week of April 19th), and Yun Hai will email you with Early Bird access, which includes a discount for early backers.


BOB'S FAIL-SAFE, ADDICTIVE PRETZELS
(makes about 30 pretzels)
prep: grate 8 oz. hard white cheddar cheese and chop up one cup vidalia onions. these must be chopped or minced very fine.
1. put 1 cup very hot water into glass bowl.
2. add 1/2 cup all-purpose flour, mix well. add 1/4 teaspoon sugar.
3. mix one packet dry yeast (1/4 oz.) into bowl.
4. let sit about 30 minutes.
5. transfer to very large mixing bowl or pot and add 4 cups warm water.
6. add the chopped up onions and cheese and 1 tablespoon oregano and 1 teaspoon curry.
7. add flour until you have a mass of dough. you will need lots of
8. flour a mixing board, transfer and start kneading the dough, adding flour as needed.
TIP: to prevent board from slipping, soak dish towel and place under board.
9. knead until the dough blisters and is springy to the touch and does not stick to the board.
[okay, at this point, you can either let it rise for a few hours, punch
down and knead again, or, if it's more convenient, you can start
forming pretzels right away. you can also store in the refrigerator
for a while, if that's necessary. this stuff is practically
indestructible, that's why I like it. if leaving for any length of
time, cover pot with wet towel or plastic wrap but watch for
10. when ready to form, knead once more, then cut the dough into pieces which are about the size of a small apple.
11. roll out firmly like a clay "rope", using palms. between 20 and 24 inches is a good length.
TIP: keep a bowl of water and a bowl of flour nearby. if the rolling
is too sticky, throw some flour on the board; if too dry, sprinkle a
few drops of water.
12. to form pretzels:
a. pick up each end so that the rope hangs loose
b. rotate hands quickly counter-clockwise; right hand from 3 to 12,
left hand from 9 to 6; the rope must spin twice
c. let "loop" fall naturally in front of you on the board
d. place the ends on top of loop; they should be about 2 inches apart
and should overlap loop by about a half-inch
e. pinch ends and turn upside down so that the loop and ends are on the bottom and "bow" is on top. a pretzel!
13. transfer pretzels to solid metal baking sheet (not a cookie sheet).
TIP: if you get tired of the shape, or short of time, you can do
14. brush pretzels with melted butter and sprinkle kosher salt on them.
15. bake at 400 on top rack for about 10 minutes.
16. change oven setting to "broil" and move to lower rack and WATCH; after 5-7 minutes the tops will start to brown and after too long they will burn to a crisp!
so, you need to watch the final few minutes of baking carefully.


It’s already November and Thanksgiving is fast approaching! I’m helping you guys out this year with some recipes I learned from the Williams Sonoma kitchen during my Thanksgiving cooking classes there.
Each class was different, teaching us how to cook the thanksgiving sides, desserts and best of all… the turkey! I decided to take these classes because this year I’ll be helping make Thanksgiving dinner and I really don’t want to mess something up. The classes were a lot of fun and I truly learned from the amazing Williams Sonoma chefs. My mom came with me to all the classes and we had the best time together bonding and cooking! I’ve learned so much from my mother both in life and in the kitchen but this is something different we wanted to try together.
So, without further ado I put together a bunch of my favorite Thanksgiving recipes I learned from the Williams Sonoma kitchen!
1 fresh turkey, 16 to 18 lb. (8 to 9 kg), neck and giblets removed
4 Tbs. (1/2 stick) (2 oz./60 g) unsalted butter, at room temperature
To make the brine, in a saucepan over high heat, combine the salt, basil, coriander, peppercorns, mustard seeds, granulated garlic and bay leaves with the water and bring to a boil, stirring occasionally, until the salt is dissolved. Remove from the heat and let cool to room temperature. In a large pot, stir together the cooled brine mixture and buttermilk.
Rinse the turkey inside and out with cold water and place in a large brining bag. Carefully pour the buttermilk brine mixture into the bag. Seal the bag, pressing out the air, and place in a large stockpot or other container large enough to hold the turkey. Refrigerate for 24 to 36 hours, turning occasionally.
Remove the turkey from the brine; discard the brine. Rinse the turkey inside and out with cold water and pat dry with paper towels. Trim off and discard the excess fat. Place the turkey, breast side up, on a rack in a large roasting pan. Rub the skin evenly with the butter. Truss the turkey as desired using kitchen twine. Let the turkey stand at room temperature for 1 hour.
Position a rack in the lower third of an oven and preheat to 400°F (200°C).
Roast the turkey for 30 minutes. Reduce the oven temperature to 325ºF (165°C) and continue roasting, basting every 30 minutes with the pan juices. If the breast begins to cook too quickly, tent it loosely with aluminum foil. After about 2 hours of total roasting time, begin testing for doneness by inserting an instant-read thermometer into the thickest part of the breast and thigh, away from the bone. The breast should register 165°F (74°C) and the thigh, 175°F (79°C). The total roasting time should be 3 to 4 hours.
Transfer the turkey to a carving board, cover loosely with foil and let rest for 20 to 30 minutes before carving. Serves 12 to 14.
Next Up: Mashed Potatoes with herb-infused cream and chives
4 1/2 lb. (2.25 kg) russet potatoes, peeled and cut into 2-inch pieces
Put the potatoes in a large pot, add water to cover by 3 inches (7.5 cm) and generously salt the water. Bring to a boil over medium-high heat, reduce the heat to medium-low and simmer until the potatoes are tender when pierced with a knife, about 15 minutes. Drain well in a colander.
Meanwhile, in a small saucepan, combine the cream, garlic, shallot, thyme sprig, rosemary sprig, bay leaf and peppercorns. Set over medium-high heat and bring to a simmer. Reduce the heat to medium and simmer until the cream is reduced to about 1 cup (8 fl. oz./250 ml), 10 to 12 minutes. Strain the cream through a fine-mesh sieve and keep warm.
Working in batches, pass the potatoes through a ricer into a large bowl. Add the butter, then gradually pour in the cream, stirring constantly until the potatoes are smooth and creamy. Stir in the chives and adjust the seasonings with salt and pepper. Serve immediately. Serves 8 to 10.
It can be eaten as is from the jar or you can mix it up with some fresh ingredients like I do.
Using a vegetable peeler, remove the zest from the orange in wide strips, leaving the bitter white pith behind. Juice the orange.
In a saucepan over medium heat, stir together the cranberries, sugar, orange zest and juice, cinnamon stick and 3 Tbs. water. Cook, stirring occasionally, until the cranberries begin to pop and the sauce thickens, 20 to 25 minutes. Remove the orange zest and cinnamon stick and discard.
Transfer the cranberry sauce to a serving bowl and serve warm or at room temperature. Or let cool, then transfer to an airtight container and refrigerate for up to 3 days, then serve cold. Serves 6.
Last Up: Rustic Stuffing with Leeks and Wild Mushrooms
Unsalted butter for greasing
1 large loaf (about 1 lb./500 g) rustic country bread, cubed (about 9 cups)
7 Tbs. extra-virgin olive oil
2 Tbs. minced fresh rosemary
1 1/2 lb. (750 g) wild mushrooms such as shiitake or trumpet mushrooms, stemmed and sliced
Kosher salt and freshly ground pepper
3 large leeks, thinly sliced
3 celery stalks, diced
1 yellow onion, diced
3 1/2 to 4 cups (875 ml to 1 l) vegetable, chicken or turkey stock, warmed
Preheat an oven to 300°F (150°C). Butter a 9-by-13-inch (23-by-33 cm) baking dish.
In a large bowl, combine the bread cubes, 2 Tbs. of the olive oil and the rosemary. Toss to coat the bread evenly with the oil. Spread the bread in a single layer on a baking sheet and bake until dry and firm but not browned, 45 minutes to 1 hour (the amount of time will vary depending on the type of bread and how fresh it is). Transfer the baking sheet to a wire rack and let the bread cool to room temperature.
Increase the oven temperature to 375°F (190°C).
In a large sauté pan over medium-high heat, warm 2 Tbs. of the olive oil. Add the mushrooms and salt to taste and sauté until the mushrooms are tender and browned, 10 to 12 minutes. Transfer the mushrooms to a bowl and set aside.
In the same sauté pan over medium-high heat, warm the remaining 3 Tbs. olive oil. Add the leeks, celery, onion and salt and pepper to taste and sauté until the vegetables are soft and translucent, 8 to 10 minutes. Transfer the leek-onion mixture to a very large bowl. Add the bread cubes and stir until thoroughly combined. Stir in the stock 1/2 cup (4 fl. oz./125 ml) at a time, making sure it is completely absorbed into the bread cubes and does not pool in the bottom of the bowl. Taste a bread cube, it should be moist throughout but not mushy. You may not need all of the stock. Fold in the mushrooms.
Transfer the stuffing mixture to the prepared baking dish. Cover the dish with a buttered sheet of aluminum foil and bake for 15 minutes. Remove the foil and continue baking until the top is golden brown and crisp, about 30 minutes more. Let rest 10 minutes before serving. Serves 10 to 12.
Snapshots from my Williams-Sonoma cooking classes.
… and thats a wrap! I know this is a lot to read but I wanted to share some recipes I learned from my Williams Sonoma classes. The buttermilk turkey brine smelt so delicious my mouth was salivating the entire time it was cooking in the oven! Also, the rustic stuffing paired with the traditional cranberry sauce and the mashed potatoes was pure perfection. I can’t wait to recreate these recipes this year for my Thanksgiving dinner.
Let me know what you think and if you tried any of these Williams Sonoma recipes.
Also, feel free to comment below any recipes you love to make for this holiday!


Louisville's Highlands Area to Welcome New Ramen Restaurant
“Ramen Inochi” Will Open in Mid-March
By BEA METTS, Agent/Co-Owner
The owners of the new ramen shop want to make one thing really well – ramen!
There’s no doubt that Louisville is a thriving foodie city, but the addition of a specialized ramen shop on 2009 Highland Ave. will certainly bring a new experience. The Highlands is a perfect area for “Ramen Inochi,” a restaurant seeking to do one thing very well – ramen.
Large cities are full of these kinds of shops, but this is a relatively new idea for the Louisville diners. And it’s ideal for those living in the Highlands. Because like so many other amenities in the area, it’s a convenient way to gain a whole new and delicious cultural experience. This is not your college-self’s ramen in a $0.25 packet – it’s an authentic, flavorful mastery of culinary senses!
Ramen Inochi will be open for dinner every night, with extra-late night dining on the weekends. They’ll serve mostly the traditional recipes with a few twists and fusions.
[Source: Insider Louisville]


I’ve read that during the Great Depression, women made peanut butter bread because, when so many baking supplies were lacking, they usually had the few needed and shelf-stable ingredients on hand.
Tonight I’ve made peanut butter bread because the whim hit,
and I had the few needed ingredients on hand,
my son said, “Yes, please, that sounds good,”
because I have built a home of my own, a safe space, both cozy and peace-filled, where no one tells me what to do or who I am… or criticizes my efforts in the kitchen.
Tonight I’ve made peanut butter bread because, simply, I wanted to
and no one can stop me.
Everything hits different when you’re a survivor of domestic abuse, doesn’t it?
What you do
when you do it
why you do it
and not only how you do it, but how you feel because you do it
I wish you freedom tonight, in whatever form that takes for you.
Because you deserve it.
I used this recipe from Sprinkle Bakes.
I never heard of peanut butter bread, but I will try it. I played around with beer bread during the shut-down in 2020 because I had beer which I was not going to drink.
Mmm, I would try that, too!