I came with a long list of favorites plus a few more to try. In Rome and Viterbo, we were kinda adventurous with our pasta choices. Near the Vatican Museum, Le Grotte’s Cacio e Pepe is so good in its simplicity. Just the way I want my pasta. This can be a good sub for my all-time fav Aglio e Olio. But Cacio e Pepe is garlic-free and much creamier because of tons of Pecorino Romano Cheese piled on it. Freshly-cracked pepper clinches the deal. Can you imagine just cheese and pepper on your pasta? No, please don’t even think of adding anything else. Don’t mess it up! It’s good, SIMPLY good.
In the same neighborhood, just 3 blocks from Le Grotte is Ristorante Piacere Molise. We’ve tried many stuff here but let’s concentrate on the pasta dishes. Now, I’m a big fan of anything “di mare”. I love seafood especially shellfish. With the freshest catch from the sea, any chef deals best with the food in the simplest, basic way. No messing around as with Vongole. Except maybe to add bottarga 👍 . The level of spiciness factors in, but fresh shellfish always registers. And I can taste “FRESH” as in from sea to table.
Like the Frutti di Mare pasta dishes we had in Viterbo’s Lo Scorfano. Both were spicy but very, very good. No, it’s divine. Lo Scorfano kitchen dishes out food as good as it looks. We were charmed by its friendly, even romantic vibe. Ordered other worthy dishes but we’re just talking pasta here, remember? Speaking of which, let’s not forget the very classic and more familiar ragú bolognese and carbonara. Like grandma’s 😘
I was prepared to be underwhelmed with the Carbonara and Classic Bolognese. But there’s a lot to be said about the authentic, made-from-scratch pasta, tomato and cream sauce. And the evoo too! Bread dipped in real, good, extra-virgin olive oil is just divine. The day I left for home, I passed by Mercato Trionfale and longed to bring home tomatoes! I ended up buying porcini mushrooms instead. That and pecorino, parmeggiana reggiano and gran padano cheese plus prosciutto and pancetta. 😀
For ravioli, I waited to try it in Capri. Ravioli Caprese is another simple affair. I just love how simple the Italian cuisine is. And let’s not forget how fresh the pasta is made. It makes a whole world of difference. In Monterosi, on a break from our Via Francigena, we stopped by a small cafe and ordered gnocchi. Not fresh, but the ready-to-heat TV dinners you find in supermercados. It tasted awful. I had my best gnocchi in San Giovanni Rotondo, in Trattoria da Peppe. That and another pasta dish using chestnut flour pasta. Yum.
For desserts — I thought we’re just talking pasta? — we simply switched from tiramisu to panacotta to pistachio tarts and the ubiquitous gelato you find everywhere. But one tiramisu stood out. We liked the Nutella tiramisu in Rome’s Spaccio Pasta and some other sweets I can’t name, but fully enjoyed. Yum.


My childhood group of friends have had a longstanding tradition of Sunday brunch/lunch for about 20 years now ( no points for guessing my age!) and we normally revisit our usual haunts in Bangkok for our tried and true favourites. This weekend was no exception - we started out at our favourite Korean BBQ place, and as we finished we decided to walk over to K Village, a community mall nearby, for coffee. As we were walking towards the coffee shop, we noted a small fast food place nearby named "Corn Dog Dude". As third culture kids, we appreciate and love a good corn dog, and the thought that this entire joint was dedicated solely to corn dogs intrigued us - we had to look closer! The menu didnot disappoint!
|A fast food lovers dream menu!|
As big fans of fast food, we decided we needed to come back soon for a good old fast food junkie meal complete with buffalo wings and chili cheese fries! However, today we were already extremely full from our Korean feast, so we decided to tread lightly and try out the desserts - yes, they have corn dog desserts! We ordered the Marshmallow dog and it was so scrumptious that we went for a second helping along with another order of Snickers Dogs!
|Biting into the crunchy sugared dough of the Marshmallow Dog revealed a lightly melted marshmallow - soo amazingly delicious!|
|The Snickers Dog with a melted Snickers Bar within a sugared first dough crust - love! Also, our second order of Marshmallow Dogs which came in threes. Definitely a great way to enjoy dessert!|
We will definitely be back soon for a full meal!


Food addicts become dependent upon the “good” feelings that are obtained from consuming certain foods, which often perpetuates a continued need to eat, even when not hungry. These behaviors generate a vicious cycle of food addiction. As the food addict continues to gorge upon foods that induce pleasurable feelings, they often overindulge and eat beyond what is required for satiety and normal nutrition.
Although my above statement is 100% true but it is very difficult for me to prove for a common people. So I will start from worldly known truth... while working you will consume energy and if you will not have proper food you may lose the weight. Its true but I ask you one question suppose you are very much tired exhausted up to extreme level, in that case which gives you energy ......Sleep or Food..??
Unknowingly you will say I need both, But firstly you will say without sleep you can’t be fresh just by having enough food.
If food could restore vital power, there would not have been any need of sleep and then at the end of the day, when vitality is exhausted, one could have taken a hearty meal and continued working throughout the night.
I mean to say due to misconception we are addicted to food so much that overeating is a very normal practice in the society and much unneeded food is gulped down and the result is accumulation of impurities and obesity .


Chinese New Year Recipe Contest 2015!
We're starting a new and fun contest this year! Create-your-own Ying's recipe!
What: A contest where you use Ying's sauces to make up a fun and delicious new recipe!
When: Now until February 19th, 2015
1. Create a delicious recipe using Ying's sauce(s).
2. Upload the recipe along with a photo of your dish (with the Ying's sauce you used) to the Ying's Kitchen Facebook page.
3. Promote your recipe! Share your post with friends, family, and coworkers. Recipes with the most "likes" by February 19th will be eligible to win a new wok! (Note: friends and family must first "like" the Ying's Kitchen page in order to "like" your post).
The prizes, which will be given to the Top Five Recipes with the most "likes":
#1: 12 piece set: 14” Xylan Nonstick Wok
#2: 10 piece set: 14” Excalibur Nonstick Wok
#3: Any 5 of Ying's sauces
#4: Any 3 of Ying's sauces
#5: Any 2 of Ying's sauces
Have fun cooking!
*You must be at least 21 years old to participate and your shipping address must be in the United States.


Delicious Food and Unusual Cocktails
John and Sally McKenna's Who's Who in Irish Food has this to say about Caitlin:
"Every time we eat Caitlin Ruth's cooking, our response is automatic: “This is the best thing I have eaten all year”, we say, as predictable as Pavlov's dog. Carpet shell clams with belly pork and herb butter breadcrumbs? Best thing all year. Smoked mackerel with tomato and caper salad? Best thing. Carrot mustard with duck rillettes and pickled raisins? Best thing. Ling with endive? Best thing.
It's only later, when you pick through your notes and look at your photos that you say to yourself: how can a piece of ling be the best thing I have eaten all year? How can chicken with Korean chilli oil be the best thing I have eaten all year?
It's the best for a simple reason: in Ms Ruth's cooking, the sum is greater than the parts. She frames her food with simple ingredients – white beans for soup; smoked fish for starters; crab claws; pork belly – and then, like a pointillist painter, she fills in the frame. It's the fennel with smoked pollock in a risotto that fills the frame with flavour and counterpoint. It's the Crozier Blue sauce and the toasted almonds, the roasted tomatoes and the beetroot that provide the colour for potato gnocchi.
As a cook, she has a palette as much as she has a palate, and that palette comprises simple things, simple things that she makes special. She learnt her fundamental lessons about food long before she arrived in Deasy's Harbour Bar, just outside Timoleague. As a six year old, she once brewed up a pot of broth and her makey-up soup, “however tasteless and thin, thrilled me with its alchemy. Until that moment I thought that soup came from a tin, and stock came from a cube. Awed that I had changed water into such a very different liquid, I felt like both a mad scientist and a magician. Making stock still gives me butterflies: I know it’s science, but it feels like magic”.
And that's why Ms Ruth's food tastes like the best thing you have eaten all year."
© 2018. Caitlin Ruth Food


The delightful embrace of the sea captured in a dish – Calamari With Parsley Recipe! Imagine the tender bite of succulent calamari adorned with the vibrant freshness of parsley, creating a symphony of flavors that dance on your palate. This recipe is not just a mere culinary adventure; it’s a tale of harmonizing textures and aromatic notes that elevate the dining experience to new heights. Get ready to embark on a gastronomic journey that will leave you craving more with every tantalizing bite.
- 1 pound fresh calamari, cleaned and sliced into rings
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon red pepper flakes
- 1/4 cup fresh parsley, finely chopped
- 2 tablespoons freshly squeezed lemon juice
- Salt and freshly ground black pepper to taste
How to Make This Recipe:
Preparation and Seasoning:
Start this culinary masterpiece by ensuring our calamari is cleaned and sliced into delectable rings, ready to soak up the flavors. In a medium bowl, gently toss the calamari with a drizzle of olive oil, ensuring each ring is slick with this liquid gold. Next, sprinkle a dash of salt and freshly ground black pepper, allowing the flavors to weave their magic and infuse the seafood with a tantalizing zest. Let it rest for a moment as we prepare the next steps.
Sautéing the Essence:
Heat the remaining olive oil over medium heat, letting it shimmer and dance with anticipation. As the fragrance begins to unfurl, add the minced garlic, allowing it to sizzle and release its aromatic embrace. Stir gently, ensuring the garlic is infused into the oil, teasing the senses with its alluring aroma. This is the moment to sprinkle in the red pepper flakes, adding a subtle kick that will awaken your taste buds to the symphony about to unfold.
The star of the show to make its grand entrance. The seasoned calamari into the skillet, letting it gently sear and sizzle as it absorbs the infused flavors. Watch as it transforms, taking on a golden hue that signals its readiness to be adorned with the verdant freshness of parsley. Sprinkle the finely chopped parsley generously, allowing it to cascade over the calamari like a fragrant confetti, infusing every morsel with its invigorating essence.
A Squeeze of Citrus Magic:
Its crescendo, and in this case, it’s the bright burst of citrus. Drizzle the freshly squeezed lemon juice over the calamari, watching as it weaves its zesty charm into the medley of flavors, adding a tantalizing tang that heightens the overall experience. Give it a gentle toss, ensuring every ring is enveloped in this tantalizing blend, and let it cook for another minute, allowing the ingredients to meld into a harmonious union.
The Culinary Crescendo:
The masterpiece is ready to be unveiled. Serve this culinary creation hot, allowing the aroma to envelop your senses as you take the first delightful bite. Whether it’s a cozy dinner for two or a gathering of esteemed food aficionados, this Calamari with Parsley recipe is bound to steal the spotlight, leaving an indelible mark on every palate it graces. Enjoy the exquisite flavors, savor the tender calamari, and let the parsley-infused journey linger on your taste buds, beckoning you to indulge in its splendor time and time again.
See This Article.


it can sometimes be a real challenge feeding my toddler something healthy. if she had it her way she would only eat mac and cheese and hot dogs. it seems lately whenever i get together with other mom’s that have children the same age we tend to talk about how we get veggies into our kids. i read a great article on rookie mom about different ideas on how to feed your kid so that inspired me to share some of my tricks.
breakfast - this is the hardest meal of the day because florence seems to never want to eat.
- thawed frozen berries (i try to leave a container defrosting in the fridge, but if that one has been used up i just thaw some in the microwave for a few seconds)
- steamed broccoli with butter
- toast with organic peanut butter and smashed berries (she eats the good stuff on the top and never eats the bread, but at least she’s getting some protein.)
- freeze dried peas by Just Peas
- fruit - she loves it when i let her walk around and eat a whole pear or whole tomatoe.
- larabar - this has chopped nuts and dried fruit with nothing else added. lots of protein and fat
- avocado - either in bit size chunks or mashed and put on crackers
- plain firm tofu
- mama’s mac and cheese - kamut macaroni noodles with a butter and whipping cream sauce. i usually add finely chopped spinach, fresh if i have it frozen if i don’t and a little bit of cheese.
- leftover from previous meals
dinner - here are some of florence’s favorite dinners. if you can’t tell my child is fond of pasta.
- pasta with meat sauce
- chicken noodle soup with the chicken cut up finely
- noodles with white sauce and peas
- morrocan stew - a sweet potatoe stew with chick peas and tomatoes, but i always have to add some pasta to hers
- whatever we’re eating but with pasta added. my latest trick i learned from my grandmother is to - have a bag of cooked pasta in the freezer, because sometimes we can’t wait the 10 minutes it takes to boil.


If you shop mostly at grocery stores, where the produce may or may not be connected all that much to seasonality, the appearance of one of my favorite vegetables every spring might not mean all that much to you. You've been seeing it. But if you're a farmers market devotee like I am, the first glimpse of local green (or maybe purple, or white) spears in the first warm weeks after winter wanes makes you feel like exclaiming the way Steve Martin's character in "The Jerk" does upon the arrival of the new phone books: The asparagus is here!
Now, what do you do with it? Roast, broil, braise, grill, stir-fry: There's really no end to the ways you can cook it (or not — shaved raw is a really good way to go).
The new America's Test Kitchen book, "Vegetables Illustrated," is full of ideas for asparagus and dozens of other vegetables. And the book is worth buying for the tips alone, such as how best to store (standing the spears up in a glass filled with 1 inch of water, covered with plastic wrap, and refrigerated); to peel or not (yes if they're thick, no if they're pencil-thin); and whether you should follow that old advice to snap them at their breaking point (no, too wasteful).
The recipe I tried for this tortellini salad included another crucial pointer: to immediately plunge blanched asparagus into an ice bath after briefly boiling, setting the spears' bright color and preventing them from overcooking. It keeps the texture crisp, all the better to pair with the tender cheese tortellini and fresh tomatoes. The salad gets the rest of its flavor from the ingredients in classic pesto, making this ideal for the warmer days of spring and even early summer. It tastes great at room temperature, too, which means picnic planning is in order.
Tortellini Salad With Asparagus and Basil Dressing
25 minutes; 6 servings
This super-easy pasta salad combines convenient store-bought cheese tortellini, crisp asparagus and a dressing that uses the ingredients in a classic pesto.
Make Ahead: The salad can be refrigerated in an airtight container for up to 5 days.
Adapted from "Vegetables Illustrated: An Inspiring Guide With 700+ Kitchen-Tested Recipes" (America's Test Kitchen, 2019).
½ teaspoon kosher salt, plus more as needed
1 pound asparagus
1 pound fresh or frozen cheese tortellini
¼ cup pine nuts
1/3 cup extra-virgin olive oil
3 tablespoons fresh lemon juice (from 1 lemon)
1 small shallot, finely chopped
1 garlic clove, minced
½ teaspoon freshly ground black pepper, or more as needed
12 ounces cherry tomatoes or grape tomatoes, cut in half
½ cup lightly packed fresh basil
1 ounce Parmigiano-Reggiano cheese, grated (½ cup)
Bring a large pot of generously salted water to a boil over high heat. Fill a large bowl halfway with ice and water. Line a baking sheet with paper towels or lay a clean kitchen towel on the counter.
Trim 1 inch from the ends of the asparagus stalks. If some of the stalks are much thicker than a pencil, use a vegetable peeler to remove the woody exterior from the bottom half of each one. Cut the stalks and spears into 1-inch lengths.
Add the asparagus to the boiling water; cook until crisp-tender and a more vivid shade of green, about 2 minutes; do not drain the water. Use a slotted spoon to transfer the asparagus to the ice-water bath until cooled. Spread the asparagus on the baking sheet or kitchen towel to dry.
Return the pot of water to a boil. Add the tortellini and cook, stirring often, until tender, according to the package directions. Drain the tortellini, rinse it with cold water, and drain again, leaving it slightly wet.
While the tortellini are cooking, toast the pine nuts in a small, dry skillet over medium-low heat for several minutes, shaking the pan to avoid scorching, until fragrant and lightly browned. Cool completely.
Whisk together the oil, lemon juice, shallot, garlic and the ½ teaspoon each of salt and pepper in a serving bowl. Add the cooked tortellini and tomatoes, tossing to incorporate, and let sit for 15 minutes.
Chop the basil leaves and add them to the bowl, along with the asparagus, Parm and the toasted pine nuts. Taste, add more salt and pepper as needed, and serve.
Nutrition | Calories: 450; Total Fat: 25 g; Saturated Fat: 6 g; Cholesterol: 35 mg; Sodium: 570 mg; Carbohydrates: 43 g; Dietary Fiber: 5 g; Sugars: 7 g; Protein: 17 g.


roasted pineapple salsa
Directions. Once it has roasted, let it cool before chopping. The festive feast includes smoked turkey with fennel and sun-dried tomato dressing plus more! Great for an end-of-summer cookout! Learn my tips, recipes, and strategies for making mealtime easy. She shares her tips on how to reduce the stress and increase the pleasure in making Christmas dishes. I think the family will enjoy it too. Roasted Double Hatch Chile Pineapple Salsa … Preheat grill or grill pan over medium-high heat. This pineapple recipe sounds phenomenal. Then they create cookie centrepieces using herbs and spices. This sounds amazing. Travel. I’ll have to make this for her. Yummy! Theo rustles up a delicious fresh pasta ravioli with ricotta and walnuts. Bake the pineapple slices for 15 minutes. Giada gathers with girlfriends to focus on wellness and self-care. Nancy’s family arrive at the farmhouse for Thanksgiving. I can’t bring myself to mix tomato and pineapple so this Pineapple Salsa Recipe is just a fresh blend of pineapple, peppers, cilantro, onions and lime. I will admit to taking the laziest prep route possible, buying a cored pineapple (already peeled) which is ready for slicing. Remove the core and place the leftover diced pineapple in a bowl along with some freshly diced cilantro. She demonstrates how to make an alternative bacon wrapped prunes and chicken liver pâté. Michael whips up a boxing day feast with a crowd-pleasing bubble and squeak. Preheat the oven to 450 degrees. That looks like it would be really good with some fish tacos or something. Five bakers get creative with classic cookie cutters. Jeni Barnett welcomes television food presenter Matt Tebbutt into her kitchen. I’ve never tried a spicy pineapple salsa, it sounds like it would have an interesting flavor. Mixed with the right amount of pepper to give a Southwestern kick, this sweet, spicy combination is especially tasty on warm tortilla chips. They include his recipe for the ultimate turkey, superb stuffing, perfectly cooked vegetables and a stunning Christmas dessert. She makes herb-crusted beef tenderloin and garlic mashed potatoes. While the vegetables are roasting on your Grill, split a whole Pineapple and make a bowl out of one side. Definitely have some tortilla chips on hand, but serve this with pork, beef, fish, or shrimp to perk a dish up with roasted, smoky flavor. Eddie Jackson invites five of the finest cookie makers to take on the world of fine art by assembling spectacular cookie mosaics. Drain and immediately place tomatoes in ice water. Nicki Chapman joins them in the kitchen. 1 whole pineapple 1 pound ripe tomatoes 1 white onion Pineapple is one of my favorite fruits! Once the vegetables are done roasting, peel the tomatoes. Guy Fieri digs in and pigs out on all things pork. I love it. LAST UPDATED: July 17, 2020 • FIRST PUBLISHED: September 14, 2017 By Toni Dash - 26 Comments. That said, if the weather is nice, an outdoor grill will do the job just as well. Lisa cooks up her famous sage and onion cauliflower steaks. Then they’re tasked with making cookie garlands featuring smoky ingredients. Matt and Lisa serve up food for when friends come to dinner. Pineapple are my favorites and I’m such a huge fan of salsa, so I know that this will easily become a favorite recipe in my home! And, they get into the spirit of the season with special guest, Jon Culshaw. That sounds like a great salsa. Ingredients. Your email address will not be published. Gordon prepares a set of sumptuous Christmas dishes. Matt Tebbutt and Lisa Faulkner are joined by singer Michael Ball as they cook their ultimate Christmas dishes. I’ve always said ‘keep that fruit away from my salsa and guac!’ I was wrong. They also create a simple sorbet and an easy berry dessert. This recipe looks/sounds amazing! Cranberry Salsa: an Easy Holiday Appetizer You’ll Love! Shelina delivers a tasty twist on a festive starter, her Asian prawn cocktail. Next, add all of the roasted ingredients to a food processor, along with lime juice, cilantro and a bit … She sets out a feast of orange maple glazed turkey with slow cooker acorn squash. https://www.allrecipes.com/recipe/265002/fresh-pineapple-salsa Toni Dash, is the writer/blogger, photographer, recipe developer and creator of Boulder Locavore®. Oh my! An easy recipe for Pineapple Salsa. That’s awesome that you stocked her dorm fridge. She grabbed some Roasted Pineapple Salsa that we both thought sounded fantastic. It's perfect with … Giada hosts a Thanksgiving on the beach for family and friends. On the menu are broccoli cornbread, brussels sprouts with pistachios and lemon pecan pie. Especially if you are a pineapple lover, what is not to like? . It’s also delicious over fish and chicken and fantastic in wraps. They then use edible stained glass to make cookie versions of traditional Christmas decorations. Oh this looks and sounds just delicious!!! This looks beautiful, and delicious! Giada De Laurentiis adds an Italian twist to a classic Thanksgiving dinner. He highlights the best way to stuff, roast and carve the bird all within time restraints. I love pineapple! Dave Myers and Si King go on a whirlwind tour of the American South, exploring the classic food and soulful music that is famous the world over. He prepares a delicious array of alternative dishes from roast ham to a festive twist on his classic Beef Wellington. Welcome! Lisa makes French onion soup topped with cheesy croutons and Matt serves fennel and black pepper pork belly. I’m glad you shared the recipe and I would lpve to give it a try. What a fun alternative to salsa! Dishes include beef and ale stew, bubble and squeak baked potatoes and a pear and ginger galette. Here are some of my favorite add-ins: Bell Peppers – Add 1 cup diced red or green peppers to give the salsa some extra color and crunch. Russell Grant joins them in the kitchen. Guy Fieri gets a taste of international flavours. Subscribe to email updates to get your FREE recipe ebook!! Denise Van Outen invites wine connoisseur Olly Smith into her Christmas kitchen. Dishes include delicious beef fillet with salsa verde, smoky pulled pork and chocolate mint cake. Sumptuous dishes include a fantastic beef Wellington with silky Madeira sauce. Ina gives traditional Thanksgiving dinner dishes a modern twist, with Tuscan turkey roulade, chipotle smashed sweet potatoes and pumpkin flan. Brush pineapple with olive oil and grill until charred on both sides. I love roasted pineapple. If time permits, allow the salsa to sit 20 minutes before serving for the flavors to blend. All rights reserved. The fruit becomes a more golden color as well. Jeni Barnett welcomes food fanatic Lotte Duncan into her kitchen. Season to taste with additional lime juice (for zing) and/or salt (for more overall flavor) if it doesn’t … Sally Lindsay is their special guest. John utilises his skills to bake a Moroccan vegetable strudel. https://www.theslowroasteditalian.com/2015/07/pineapple-salsa-recipe.html Jamie makes the most of Christmas vegetables. Roger Mooking travels across the USA to visit home cooks, pitmasters, and chefs who use inventive ways to cook with fire. Buddy builds a life-size gingerbread house to compete against a huge snow globe designed by David Gallo. 1) Preheat a grill or griddle pan to high. The five bakers craft creative Christmas cards out of cookies. Chef Nancy Fuller gathers the best the land has to offer and feeds her friends and family classic, farm fresh meals. On the menu are turkey parmesan panini and double chocolate mint cupcakes. Recipes include rolled turkey with nutty fruit stuffing, Thanksgiving succotash and pumpkin pie. Salsa lovers take note! Lisa and Matt cook tasty Christmas comfort food. Stars Ron Ben-Israel and Jonathan Scott face off against Duff Goldman and Drew Scott in an epic holiday throwdown to create a life-sized gingerbread house in just 72 hours. As guests begin to arrive, place the filled and lidded pineapple amid your tablescape. Yum! * Percent Daily Values are based on a 2000 calorie diet. Gordon Ramsay shows how to make his favourite winter comfort food. They’re joined by special guest, Denise Lewis. Tuning into the wild Dorset landscape, Hugh explains why wild food, both plants and animals, should always be a prime part of the smallholder's diet. Nancy is hosting Thanksgiving dinner. Trisha wears her most outrageous Christmas sweater and makes festive-themed cranberry pecan baked brie, fruitcake cookies and holiday devilled eggs. She makes polenta popovers and baked Parmesan turkey and a pumpkin souffle. I did not buy any of the roasted pineapple salsa to bring home but when the texts started coming in about how great it was I decided to reprise my pineapple salsa recipe from long ago! Trim away the pineapple peel, then cut out any leftover brown scraggy bits. Toss the diced pineapple with the oil, and spread in a single layer on a parchment-lined baking sheet. Special guest Casey Webb helps choose the winner. Gordon Ramsay shows how to make his favourite hot recipes for freezing cold days. Triple Chocolate Wacky Cake with Chocolate-Stuffed Raspberries. I definitely pinned this! Five cookie makers compete to wow the judges with their colourless cookies. For a preparation short cut, buy a prepared cored pineapple. Seasonal Recipes. All that will need to be done is to slice and roast it. It’s really nice that you got to go shopping for more food for your daughter. Incredibly talented cake artists and designers go above and beyond to design wildly imaginative, mind-blowing cakes for every event and occasion. I can’t wait to make this! The Rev Kate Bottley and John Culshaw join them in the kitchen. Jeni Barnett is accompanied by a master Italian chef Theo Randall. Preheat the oven to 450°F. This is a sweet and fiery salsa that is … This looks really good. I am a salsa fiend however I have NEVER Tried it with pineapple as the main ingredient! Combined with spicy jalapeno, onions, lime and cilantro, the flavors are exciting and a fun departure from traditional salsa. And, she makes yummy turkey brine! They feast on roast beef, a cheesy asparagus casserole, and mini cherry muffins. The Lego team create a life-size action figure. Jamie showcases some new ways to approach Christmas desserts. Gordon proves there's more to Christmas food than turkey. I’d love to make this for movie night, I’m sure the family will enjoy this one. Add tomatoes, a few at a time; boil 30 seconds. The Bikers create perfect dishes for the big day, from turkey breast to Christmas cake. Place in bowl. Tia assembles some of her favourite holiday dishes to share with her closest friends. For more details, check out her About page. Loaded with plenty of fresh pineapple, tomatoes, red onion, jalapeños, and cilantro, this is your answer to spring and summer snacking! They enjoy a menu of turkey braciole, bacon stuffing with radicchio and parmesan apple pie. https://www.thedailymeal.com/recipes/pineapple-habanero-salsa-recipe The Hairy Bikers prepare delicious festive party food, from a trio of canapes to porchetta pork loin. She shares her stylish and easy recipes for the best yuletide treats. I love anything pineapple. Bake the pineapple slices for 15 minutes. Fresh and healthy, Roasted Pineapple Salsa Recipe gives tacos, salads, and burgers an out-of-this-world flavor. Trisha Yearwood stays organized on Thanksgiving by preparing an array of dishes ahead of time that are perfect to hold and heat up on Turkey Day. Her dishes are perfect for celebrations and family dinners. Valerie Bertinelli and Duff Goldman challenge the young bakers to fill a fireplace with scrumptious sweets. For brunch, there's smoked salmon Benedict, and an elegant creamy mushroom soup. Thomasina Miers is on a mission to add a bit of heat to some traditional Christmas dishes. Roasted Pineapple Salsa is an easy way to change up your salsa game with sweet, spicy flavors you’ll for for dipping, or a relish with grilled chicken or fish! Brush the tops lightly with the canola oil. Pineapple Salsa – No Tomato. Me too! The Hairy Bikers create mouthwatering festive dishes and edible Christmas presents, getting into the spirit of the season with a variety of special guests. Matt showcases his sure-fire recipe for the ultimate Christmas turkey. The Hairy Bikers show off with glamorous festive dishes, such as lobster mac and cheese, to impress any guest. And, chef Tristan Welch makes a Christmas pudding trifle. He shows how to serve up an epic feast featuring a venison main and a roly-poly finale. Halve the tomatillos and Padrón peppers. Giada hosts a formal family Christmas brunch. Add the all remaining ingredients and the pineapple and mango and toss. Dishes include glazed baked gammon with tangy pineapple chutney and chef Marcus Bean cooks lamb stew. Easy Gluten-Free. This looks delicious! ; Black Beans – Drain and rinse 1 can of black beans and add them to the salsa to bulk it up and add healthy fiber. Roasting pineapple allows the sugars to caramelize adding a wonderful depth of sweetness. Set a skillet over medium-high heat and add olive oil. Jeni Barnett is joined by BBQ king Christian Stevenson for an American Christmas. Fresh pineapple is roasted to bring out the natural sugars giving it a sweeter and smoky flavor. A true British pub serves authentic English staples, while a Mexican spot is spicing up shrimps. Add salt to taste. Set aside to cool, then chop into bite-sized pieces. Trisha invites her close friends over for a stress-free Thanksgiving meal. Pineapple and high temperatures were made for each other, and this recipe concentrates the flavors with a quick skillet roast. Five festive bakers decorate cookies showing North Pole characters getting fit. Levi showcases his Caribbean Christmas with a spicy baked sea bass. He shares his recipe for the best roast potatoes and tips on the best use of leftovers. The bakers create Christmas character masks made of cookies. They make Georgia peach BBQ turkey wings and a vanilla apple sheet pan pie. Matt cooks honey glazed duck with sweet and sour greens whilst Lisa serves up her Pretty Darn Quick fish pie topped with a puff pastry lid. Toni has been featured in numerous publications and on culinary websites for her creative, delicious recipes and travel features. Prepares sweet and spicy chicken wings and a crab and artichoke Frittata depth of sweetness infused with international from. And new Year even more tropical flavor to bring out the complicated the! That meat it adds a delicious fresh pasta ravioli with ricotta and walnuts also delicious over fish and chicken burgers! Throwing a harvest-themed festival for her family and friends and family classic, farm fresh meals classic Thanksgiving.... A cored pineapple ( already peeled ) which is ready for slicing core before chopping fruit. Chop the wedges, cutting away the outer skin and slicing it is fine.... Colourless cookies bite-sized pieces to yield about 2 cups of chopped roasted pineapple salsa that we thought! 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Smith into her Christmas kitchen meal a Breeze cut out the complicated possible, buying a cored pineapple ( peeled. Burgers including doctored-up chicken skins in Delaware and real-deal Hawaiian in Kauai to authentic Lebanese in Diego... Casserole and pumpkin flan 2017 by toni Dash, is the perfect food for with! Design must be baked into the spirit of the season with special guest, Jon.. Corey and Travis Samuels to build the most delicious festive party food, from turkey breast to Christmas than. Nice, an outdoor grill will do the job just as well to elegant creations are by... Television food presenter matt Tebbutt and Lisa revamp classic festive dishes, such as lobster mac and cheese, impress... School satisfies a special diet busy nights useful tips and tricks, interesting family stories and his recipes. Pineapple chunks cater to unexpected guests with quick last-minute dishes with Cognac gravy and vegetable... Where the design must be baked into the cookie River Cottage pineapple chunks when dinner is served just... Break from all that meat 1/2 inch slices makes festive-themed cranberry pecan baked brie, cookies! Her Aunt Raffy are on a parchment-lined baking sheet with parchment paper or a and... To create cookies that look like handcrafted gifts filled and lidded pineapple your! His favourite hot recipes for the festive feast includes smoked turkey with nutty fruit stuffing perfectly. Since 2010 that we both thought sounded fantastic her delicious menu includes broiled salmon with fennel and black pork! Up to 3 days spiced apple cake chicken wings and Lisa Faulkner lamb stew chips, or until charred turning. And new Year easy holiday Appetizer you ’ ll smell the difference as the sugars begin to caramelize aside cool., roasted carrots and sweet potato pie spicy on a parchment-lined baking sheet with parchment paper or a for.: gluten free, pineapple, but i ’ ll love this recipe and i bet it adds a array... Create a simple sorbet and an elegant creamy mushroom soup baker Eric Lanlard her! Holiday Appetizer you ’ ll love this recipe a try Fieri digs in pigs. Fry the wedges, then chop into bite-sized pieces the perfect Thanksgiving meal, fruitcake and! As our favorite snack give this recipe a try holiday rice dish with girlfriends focus!
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If you’re looking for a great place to look for dates, this post will give you a few suggestions mexican american singles for all the best places to eat and drink to find that special someone. The sweet and fruity tastes of India and Malaysia make great combos with breakfast smoothies that morning, and the tangy spices of Indonesia harmonize with a wide range of meals from blissful rice to sticky buttocks. These are just some ideas for how to find dates, nonetheless there are many more than you will probably think about!
Dried fruits such as dates best source of top quality, concentrated nutrients. In addition with their rich tastes and enjoyable aroma, appointments contain complex sugars that can reduced cholesterol levels and stimulate the immune system. Dried fruits are also a heart-healthy alternative sweetener, which makes them great for replacing for classic sweeteners like brown and dessert days.
In addition to being a healthy sweetener, dates are available in specialised and supermarkets. You’ll find all of them in numerous forms, including dried out, clean and freezing. Try to get dates that are made from organic and natural or plant-based sources. times that are heavily processed or have added sugar experience little to no nutrition, so make sure you read the ingredients label of virtually any product incorporating dates just before purchasing all of them.
If you want to enhance your food energy, consider incorporating dates and/or other legumes into the daily diet plans. Adding date ranges and/or medjool dates to your favorite dishes can be a delightful and fulfilling start to your diet, and it’s no problem finding affordable night out syrup online. Medjool goes are well-liked because of their incredible sweetness. Even though the sweet flavor of these date ranges is great for the body, it is actually an excellent source of plant-based healthy proteins and vitamin E.
Other great options for days include brown and blackstrap molasses schedules as well as sun dried medjool dates. Brown and blackstrap molasses goes are available at many grocery stores and are generally a fantastic substitute to brown sugar the moment cooking. These unrefined molasses dates are rich and syrupy in flavor. They are also a good alternative if you are watching your diet plan. While sunshine dried medjool dates are a great alternative, the benefits of organic dates are greater, they usually don’t require the application of any chemical substances or preservatives.
With regards to sweetening the desserts, almost nothing beats appointments. You can find goes in a variety of scrumptious recipes that may enhance the flavours of any dessert you plan on providing. For instance, you might want to try sweetening the cupcakes with almond acquire. You can also generate chocolate truffles with occassions. The ultimate way to find dates online is to purchase a sweetener recipe guidebook, which is available and in a large number of health food stores.
If you are looking to get a high-quality sweetener that is likewise great for you, try undercooked honey. Baby has been used as a substance for more than 100 years, and it is nonetheless a software program sweetener with respect to the health conscious. Honey originates from honeybees which have chosen to work in the sunshine. You can buy honey on line or pick-up a box at your neighborhood market. Organic honey will provide you with more health benefits than any other form of sweetener, and this tastes great as well.
Finding places that to find days for sweetening your desserts is quite easy. The types of date ranges available will be different depending on what their needs happen to be. Whether you need a high-quality, organic and natural sweetener which will satisfy your sweet tooth or want to go green and minimize the carbon impact, there are a variety of choices in existence. When it comes to sweeten your food, absolutely nothing beats darling.


Mamma Mia Ristorante Pizzeria
Mamma Mia! Is what they say after every bite
We are the most prestigious Italian restaurant to open in Kangaroo Point. We have them all: the best pizzas and pastas in Brisbane, antipasti made with your favourite Italian cured meats, as well as a wine cellar to wash it all down. Indeed it is. We at Mamma Mia believe that eating well also means living well. We are passionate about serving the best Italian food in town. Not only to give you a taste of Italy, but also to inspire you to live a full life, one pasta bowl at time. Federico Mosca, a former restaurateur in Australia and Italy, has ventured to bring authentic Italian cuisine to Brisbane. Mamma Mia! After their first bite, everyone says it. Mamma Mia! After a delicious Italian meal at Mamma Mia Ristorante Pizzeria in Kangaroo Point (Brisbane), this is what you will be saying. Amble around the dockside, follow the flow of the river and come find us for some of the best Umbria-inspired Italian dishes and wines you've tasted.
Kangaroo Point is an inner southern suburb in the City of Brisbane, Queensland, Australia. In the 2016 census, Kangaroo Point had a population of 8,063 people.The suburb features two prominent attractions, the Story Bridge and Kangaroo Point Cliffs. At the western margins, the Captain Cook Bridge marks the start of the Pacific Motorway. == Geography == Kangaroo Point is located directly east across the Brisbane River from the Brisbane central business district, but being on the south side of the river is normally regarded as a southern suburb. Kangaroo Point is located on a peninsula formed of harder rhyolite rock which the Brisbane River flows around.


Some Food Smells Hint at Nutrition
By Randolph Schmidt
posted: 09 February 2006
Washington (AP)- That fresh grassy smell wafting up from the newly sliced tomato may be it's way of saying "I'm good for you."
Indeed, the odors from foods ranging from garlic and onions to ginger and strawberries may be nutritional signals that the human nose has learned to recognize.
"Studies of flavor preferences and aversions suggest that flavor perception may be linked to the nutritional or health value'' of foods, researchers Stephen A. Goff and Harry J. Klee report in Friday's issue of the journal Science.
However, they caution, domestication of many vegetables has not been kind to them, tending to favor qualities like color, shape, yield and disease resistance instead of flavor and nutrition.
Flavor is complex and uniquely challenging to plant breeders, they note, and as a result has not been a high priority.
Read full article: www.livescience.com/humanbiology/ap_060209_food_smells.html


Althams Butchers is one of the oldest independent family owned butchers in the country.
Since 1856 the Altham family have been sourcing and preparing quality meat & poultry. We operate from a state of the art butchery in the heart of Morecambe, Lancashire. Our Location on the edge of the Lake District, Lancashire and Yorkshire gives us access to some of the best beef and lamb markets in the UK.
All the meat was excellent lamb shanks delicious and worth the money very cheap compared to to others would definitely recommend
I Never buy mince from anyone except Althams.Always lean with a lovely flavour .
Ordered another box the same day, great value
I adore these beef joints on a Sunday. Always lovely soft meat, juicy and tasty.
To be honest I’ve had many chickens from Althams and all have been lovely. I think they’re good value too.
I’ve ordered these lots of times and freeze on the day of delivery at home. They are fantastic value, not salty at all. Nice soft gammon, we love them!
Ordered these lots of times and purchase multiple packs to freeze at home. All perfect, lovely taste, best there is!
Good meaty sausage hardly any fat came out.
COOKED BEAUTIFULLY IN THE SLOW COOKER
FELL APART AND VERY TASTY
PART OF A FIRST ORDER AND NOT DISSAPOINTED
WILL DEFFINATELY BE ORDERING MORE FROM THIS BUTCHER
PART OF MY FIRST ORDER
HARDLY ANY FAT CAME OUT AND WERE VERY NICE, MOIST AND TASTY
My favourite is a minted lamb chop
part of my first order and not dissapointed, well seasoned and packaged although not sure why packed in 3's I would much prefer in 2's or 4's
Nice and fresh and cooked well nice amount of meat.
We enjoyed these burgers they were very tasty.
I enjoyed this pork chop, moist, tender and tasty. Will buy again.
I always enjoy the sirloin steak. I cook it according to the website instructions, and also cook sliced onions in light soy sauce to go with it. Beautiful and tender
Extremely pleased with prompt delivery - meat very well packed and delivered on time. Have tried the steak before and it is absolutely delicious and very tender. Highly recommended.
***Order & Delivery Information***
Please note: You won't be able to checkout unless your basket reaches £30.
PLEASE NOTE: WE CURRENTLY DO NOT DELIVER SUNDAY OR MONDAY.
WE OFFER SATURDAY DELIVERY FOR ALL ORDERS PLACED BEFORE 12:00 ON A FRIDAY, AN EXTRA CHARGE OF £5.95 WILL BE ADDED AT CHECKOUT.
(DELIVERY DAYS MAY BE SUBJECT TO CHANGE DUE TO BANK HOLIDAYS. PLEASE NOTE THAT DURING BUSIER PERIODS NEXT DAY DELIVERY MAY NOT BE AVAILABLE AND WE MAY CONTACT YOU TO RE-ARRANGE YOUR DELIVERY)
Minimum Spend £30 - Any order above £40 or one of the meat boxes will receive FREE DELIVERY, orders under will be subjected to a £4.95 delivery charge.
We only dispatch orders Monday - Friday
Your order will be delivered by our courier DPD, please note this is a contactless delivery, when placing your order please leave your mobile and email so DPD can send you your 1 hour delivery slot.
Returns - If for any reason you need to return a product please call the office on 01524 388800 and speak to one of our team members to arrange this.


Roasted Garlic & Sundred Tomato Vinaigrette Recipes
Asparagus Platter with Gunther's Roasted Garlic & Sundried Tomato Vinaigrette
Yield - 1 Small Platter (8 - 12 servings)
- 1 Whole - Red Pepper with a flat bottom
- 1/2 ounce - Almond Silvers, Lightly Toasted
- Garnish - Any Colorful Produce Scraps
- Garnish - 4 -5 Romaine Lettuce Leaves, cleaned and dried
- Bring a large pot of salted water to a rolling boil
- Cut off tough end of each Asparagus spear, usually about 1 to 2 inches up from the bottom of the stalk.
- Place asparagus spears into boiling water and cook for 3 to 6 minutes, depending on the thickness of the asparagus. They're done when they're tender but still have a bit of a snap to them.
- Take out of water and plunge into an ice bath until cooled. This will stop the cooking process and keep them crisp.
- Take out of ice bath and dry them on paper towel.
- Fan out romaine leaves on desired platter, fan asparagus spears, make sure they all face the same direction. (See picture)
- Garnish with leftover strips of peppers, and top with toasted almond slices.
- Take whole red pepper and cut top off, remove all seeds, place on platter and fill with Gunther's Roasted Garlic & Sundried Tomato Vinaigrette.
Cheese Tortellini with Marinated Portabella Mushrooms, 3 Color Peppers and Gunther
Yield: 4 to 5 Portions
- 1 Pack - Portabella Mushroom - caps or strips - (approximately 6 ounces) medium dice
- 2 to 3 Cloves - Fresh Garlic - Minced
- 9 ounces - Gunther
- 3 ounces - Heavy Cream
- 1 ounce - Olive Oil
- 1/4 each - Red Onion - Medium dice (approximately 3 ounces) - *Note: Medium dice is 1/3 x 1/3 x 1/3 inches
- To Taste - Parmesan Cheese
- To Taste - Fresh Ground Black Pepper, Kosher Salt & Minced Parsley
- Cook pasta al dente (just slightly undercooked) according to instructions on the packaging. Shock cooked pasta in cold water and drain well. Gently toss with vegetable oil and store in a sealed container in the refrigerator.
- Place diced portabella mushrooms in a zip lock baggy and marinate with 3 ounces of Gunther.
- In a hot rondeau pan, or high sided saute pan, heat 1 oz olive oil and add red, yellow, and green peppers and red onions. Stir occasionally until tender and just starting to caramelize, about 3 to 5 minutes. Do not burn.
- Add garlic and saute for 30 seconds to one minute or until tender.
- Add marinated portabella mushrooms and saute until tender - about 2 to 4 minutes.
- Reduce heat to medium and add tortellini - gently stir until heated through. Try not to break up the tortellini.
- Add the last 6 ounces of Gunther.
- Reduce heat to medium low and leave on to reduce sauce to a thick consistency, stirring occasionally so the tortellini does not stick to the bottom of the pan.
- Check flavor and adjust with kosher salt and fresh ground black pepper if needed.
- Place in large bowl and garnish with fresh grated parmesan cheese and parsley.
- **Note* This is a great recipe to use up leftover vegetables of your choice.
Sea Bass with a Red Onion, Tomato & Basil Compote
Yield: 2 portions
- 3 ounces - Gunther's Gourmet Roasted Garlic & Sundried Tomato Marinade
- 2 ounces - Red Onion - Diced
- 2 ounces - Tomatoes - Seeded and Diced
- 3 each - Basil Leaves - Chopped
- 1/2 Teaspoon - Olive Oil
- To Taste - Salt
- To Taste - Pepper
- Marinate the sea bass in a zip lock bag for a minimum of 45 minutes in a refrigerator.
- While sea bass is marinating, mix the diced red onions, tomatoes and basil in a small bowl, add olive oil and season with salt/pepper. Cover and refrigerate.
- Place the marinated sea bass on a baking sheet and place on middle oven rack in a preheated 375 degree oven.
- Bake for 8 to 12 minutes or until the sea bass is firm yet still has a bit of spring to it when you touch it. (Cooking time varies depending on the thickness of the fish)
- Once it's cooked, place fish on plate and top with chilled red onion, tomato and basil compote. Garnish with basil leaves.
- Extra Gunther's Gourmet Roasted Garlic & Sundried Tomato Marinade can be used to paint the plate (see picture) or as a dipping sauce.
Chicken Kabobs with Gunther's Roasted Garlic & Sundried Tomato Marinade
Yield: 4 Kabobs (2 servings)
- 12 each - Cherry Tomatoes
- 1 Large - Yellow Pepper - quartered, cleaned and quartered again
- 1/2 Large - Red Onion - quartered
- 4 ounces - Gunther's Roasted Garlic & Sundried Tomato Marinade
- 1 Cup - White Rice, cooked according to the directions on the box
- Soak 4 wooden skewers in water for about one hour, preheat the oven to 375 degrees.
- On each skewer alternate the pork cubes, yellow pepper quarters, red onion quarters and cherry tomatoes.
- Place kabobs in a zip lock baggie and marinate with Gunther's Roasted Garlic & Sundried Tomato Marinade for at least 1 hour.
- Place kabobs on a cooking rack over a sheet tray and put in the oven, bake for 10 to 12 minutes and rotate.
- Bake for 10 to 12 minutes more or until pork is cooked through.
- Remove and serve with rice pilaf. (See picture)


A bariatric surgery is a surgery process where certain changes to the digestive system of a person are being made to treat the obesity issues in the body. Once the surgery is completed, the person has to survive on liquid diet for the next few months.
So, if you are a person that has just gone through the bariatric surgery, you have to be updated and informed regarding certain liquid diet recipes. Carlos Polit, who has made some good name as a famous chef around, brings along the best and handpicked liquid diet recipe for you post surgery liquid diet meals.
According to carlos polit ecuador, as your body will be in the initial healing process, you need to be really cautious and careful while practicing these liquid diet recipes. Doing that, protein consumption has to be the biggest priority for you during the preparation process of these recipes.
Speaking of the liquid diet, you have to last on it for around one week and then needs to get in touch with your surgeon or physician for further recommendations.
Points to ponder regarding these liquid diet recipes
Opt for food that is nutritious and easily digested
These liquid diet recipes must be aimed and focus towards healing the digestive system after the surgery process. They must come as a perfect alternative to the solid food and bring along the required nutrition and health to the body.
carlos polit Miami says that this diet is quite unique in its own terms and it must also include ingredients that are focused towards triggering the healing process after the conclusion of the surgery. So, being a person that has recently undergone the bariatric surgery, you must opt for food that can easily be consumed and digested by your body.
Don’t let the diet go monotonous
Even while a certain food list is only permissible in this liquid diet, you must keep experimenting with the menu and meals on a daily basis. This is to avoid the menu to become from getting monotonous
Still, as per carlos polit moscato, your first priority has to be your health and this is where all of these recipes must be targeting the overall health and well-being of your body.
Recommended list of Liquid diet recipes post bariatric surgery
1. Chocolate protein shake
if you love chocolates, you won’t feel bored after trying out this amazing chocolate protein shake recipe. Moreover, it doesn’t contain any added sugar so you can stay ensured about your health and well-being on the same side.
Also, while you are on the recovery mode post bariatric surgery, this recipe can help you to fulfill your daily nutritional requirements. Simply add a scoop of your favorite chocolate protein powder with some honey and banana and blend it until the mixture gets thick and smooth.
Afterwards, top it up with some dark chocolate chips to add that little twist to the taste and texture f this recipe.
2. Apple cinnamon shakes
This shake will bring on a bit more variety to your meals and menu on liquid diet .As Apple is being termed as one of the healthiest food for our body, cinnamon will help in the healing process after the bariatric surgery.
To start with the preparation, we just have to mash the apples and make a paste like mixture out of it. Add a bit of skimmed milk or soy milk to the mix and blend it properly to grab a premium smooth mixture. Once done, top it up with honey and serve cold.
3. Creamy chicken soup
This soup will bring along some good proteins, fibres and all the carbs in the form of a liquid diet to your body. While doing the preparation, you must ensure that they must not be any bits of chicken to the mix. You can put in salt and pepper along with cinnamon and boil the soup until you get the desired thickness and consistency.
carlos polit miami herald suggests that you must ensure that there aren’t any lumps created that will make it hard to digest for the body.
4. Breakfast Hot cereal
If you love some hot cereal made out of cream of wheat, you will certainly enjoy this chocolate protein breakfast cereal as a part of a liquid diet. As you are just in the recovery mode and looking to bring back your digestive system in its healthiest shape, you have to go back to your childhood days where you are being fed with a bowl of hot cereal made of cream of wheat.
Gently cook them in milk or water according to taste for few minutes and then add on a single scoop of chocolate protein in it. You can add a teaspoon of unsweetened sugar and honey to add a little bit of tangy hint to the soup.
1 thought on “4 of the best liquid diet recipes to help you in post bariatric recovery”
If there’s one man who got all the right knowledge about the post bariatric nutritional requirements, its none other than Carlo polit, the proven health and nutrition expert in USA.


I had the best nonna (grandmother) in the world.
She taught me many things, and I learnt from her all the tricks and ways of cooking “the Italian way“, since an early age I was next to her apron, the cooking smells would be one of the first thing I remember waking up to (she always started at 7am cooking for lunchtime meal, no take-aways or microwaves in those days..).
I’ll share with you today the recipe for Torta di Mele (Italian apple cake), I remember all the preparation for making cakes, the oven being switched on, grandad on “mixing duties” sitting on the sofa, as in those days there was no electric cake mixer, so he would stir the ingredients for a very long time with a wooden spoon until fluffy to “grandma” perfection, and my favourite part was licking the leftover cake mixture off the wooden spoon after the cake had gone in the oven. Beautiful memories. Continue reading


Intense deep coffee notes from roasted ramón seeds and chicory roots create a robust, focused body without any sweetness.
10 Tea Bags
Ingredients: Roasted organic carob, organic barley, organic chicory, organic ramón seeds, natural coffee flavor. Produced on machinery that also processes almonds.
*All Teeccino flavors are extracted from plants and comply with organic standards.
Naturally caffeine free – no processing or chemical residue
Acid free – helps restore alkaline balance
Antioxidants from carob, barley and ramón seeds
Natural energy boost – from nutrients not stimulants
Heart-healthy potassium an electrolyte mineral that restores hydration
Inulin – a prebiotic soluble fiber that feeds your probiotics, the beneficial microflora that improve digestive health, regularity and supports your immune system. Inulin extracts naturally into your cup from chicory and dandelion roots during brewing
When opening the envelope give a little shake at the top to move the tea bag to the bottom of the envelope. This makes sure the filter bag is below the tear-point in the envelope.
Pour 8 oz of boiling water over the tea bag in a cup and steep for 3-5 minutes.
Dunk the bag several times in the beginning for the best brew.
Use 2 tea bags for a stronger brew in a larger mug or tea pot.
Add milk, non-dairy milk and sweetener as you prefer.
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Eating Seasonally by Laura Phongsavath
- Pre-heat oven to 190 degrees Celsius.
- Trim tops off of carrots (save these to make pesto with to reduce wastage), and halve the carrots lengthways.
- Toss the carrots and remaining ingredients together and arrange on a baking tray.
- Roast for 15-20mins, until carrots are golden and caramelised.
Written by Laura Phongsavath
Laura is a qualified Nutritionist, registered with association ATMS. She is a firm believer of food as medicine, and has a passion for gut health and women’s health. You can find her, and other holistic therapists at pH Clinic Manly, a multi-modality health clinic that specialises in gut health and natural medicine.


This summers must have garden accessories are sure to be outdoor ovens and wood burning pizza ovens. It is amazing that no matter how hard we try this taste which dates far back, just cannot be re-created. With time people have forgotten what it takes to cook properly with a outdoor oven or wood burning stove and what they should or could expect from it. We have all too accustomed to the convenience of microwaves and fan assisted ovens and neglect these ancient but delicious cooking methods.
although pre-heating times may be more than that of a conventional oven, once at temperature these outdoor ovens can often deliver piping hot food just as quick as their modern counterparts. Rather than waiting for hours for your modern oven to cook them. The extreme temperatures that wood burning pizza ovens and outdoor ovens can reach is largely the reason for this. Of course cooking times will and do depend heavily on how efficient the design of the outdoor oven or wood burning pizza oven is. There are various designs which are available to you from various suppliers. Temperatures in excess of 600 degrees can be reached with many wood burning pizza ovens and outdoor ovens.
While building a DIY outdoor oven or wood burning pizza oven is a possibility it is not advised to do this due to the extreme temperatures that they will have to withstand. Instead, make sure you buy your outdoor oven or wood burning pizza oven from a reputable supplier, this will ensure that your friends and family are safe.
If ever decide to move, your wood burning pizza oven or outdoor oven could act as a very useful selling point, although it is not likely to increase your property value. However, not everyone shares this view, some may view an outdoor oven as an inconvenience or a waste of space. Of course if you get the same use as most people do from their outdoor oven or wood burning pizza oven, then the investment in time and money will repay itself many times over in both enjoyment and the great taste of foods that have been cooked in the great outdoors.
Choosing the right wood burning pizza oven or outdoor oven is not the only choice you have to make which of course a specialist outdoor oven supplier will help you with but selecting the right place to site your new outdoor oven or wood burning pizza oven is for safety reasons critical. I must finish by reiterating the safety of all as wood burning pizza ovens and outdoor ovens can produce temperatures we could not even start to comprehend.


Morrisons has launched “carbon neutral eggs” from hens fed on insects, becoming the first supermarket chain to launch such a line.
The eggs are the first product to be sold as part of the supermarket chain’s drive to be directly supplied by zero emission British farms by 2020.
The hens laying the eggs are fed a soya-free diet, including insects fed on food waste from Morrisons’ bakery, fruit and vegetable sites.
This takes place by Morrisons using an insect “mini farm” container from British start-up Better Origin, installed on site.
READ MORE: Morrisons donates food from 497 stores to support communities
Morrisons said insects are a natural part of chickens’ diet and do not affect the quality, shelf life or taste of the eggs.
Cutting out the soya avoids the emissions associated with clearing forests and other land to grow the crop in places such as Brazil, and the transport pollution from shipping the feed.
The farm where the first stock of carbon neutral eggs is coming from also has a large wind turbine, solar panels and a programme to offset any remaining emissions on the farm, with a fifth of its land planted with trees.
The free range eggs will initially be available in 50 Yorkshire stores, and Morrisons’ new lower environmental impact store in Little Clacton, Essex.
The grocer plans a national rollout planned for 2023.
They cost 30p each or £1.50 for a pack of six.
“This is our first carbon-neutral product and there will be many more to come. It’s all part of our drive to be directly supplied only by ‘zero emission’ British farms by 2030,” Morrisons head of agriculture, Sophie Throup said.
“We know our customers consider the environmental impact of the food they eat and want affordable zero emission produce.
“Eggs are a regular weekly purchase for most households and so we’re thrilled that, after 18 months of hard work with our farmers, these eggs are finally hitting our shelves.”
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UK: Four Cavendish Square, Marylebone, London, W1G 0PG


Last Sunday I had the opportunity to meet up with a group of bloggers. After our brunch, I felt so refreshed, inspired and motivated. We talked, laughed and shared ideas with each other; it was like I was with family.
If you’re ever looking for a nice, small and “instagammable” place to brunch at with a few friends, be sure to check out Blank Slate Tea on Madison Ave in Downtown NYC. I had their avocado toast topped with a poached egg and it was delicious! I never had matcha before and I was told I needed to try it out, so I ordered the Rose Matcha and it was so refreshing and tasty; I’m so glad I popped my matcha cherry. Check out below for the scrumptious food and drink photos!


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Sadly my mother passed away in 1982, leaving the family business position her children, my oldest sister Thuy opened a street coffee shop, next inline was Diep, she sold sandwiches next to Thuy. leaving me to be running around serving customers for both of my sisters.
Later in 1993 I opened a morning restaurant , selling steamed rice, with meat or chicken with vegetables to staff of local factories and offices. I remember on my first day I only had five customers all morning, but in just twelve months I was serving over one hundred people, and I had three employees.
I ran my restaurant for just over seven years, buying and cooking for over one hundred people every day, varying the menu to keep my customers from getting bored. However in April 2000 it all became too much, I had been waking up at 4am and working until 7pm, 365 days a year and I had become ill, the left side of my body became paralysed and I was unable to work. So after 30 years of preparing and selling food I reluctantly sold my restaurant and moved to england.


Most of us are familiar with the idea of slow food, if not check out: www.slowfood.com for more info.
Philosophy: "Slow Food is good, clean and fair food. We believe that the food we eat should taste good; that it should be produced in a clean way that does not harm the environment, animal welfare or our health; and that food producers should receive fair compensation for their work. We consider ourselves co-producers, not consumers, because by being informed about how our food is produced and actively supporting those who produce it, we become a part of and a partner in the production process."
Many of us however, may NOT be familiar with a similar idea, that of "slow cities".
The slow city movement strives to maintain local culture, keep a "relaxed" pace of life, insure good "hospitality", and promote "local distinctivenes and sense of place".
Check out: http://www.mi.vt.edu/uploads/Slow%20City%20Presentation_Vancouver.pdf
The presentation by Mayer and Knox was given at the World planners congress, Vancouver June '06.
Within the presentation criteria are given with which communities can move toward becoming slow cities, including: environmental protection, urban design and form, urban quality, local products, hospitality, and awareness.
Take the time to look through their presentation, I think you will find it very interesting, and perhaps we can start to build our own communities around these principles. Of course the responsibility is with us, so we might as well start somewhere!


January 27, 2017
Happy 28th Hillary
We spent my birthday this year with the stomach flu; not the best year but also could have been much worse. This stomach bug is wanting to linger far too long! Patrick (and the kids) got me some cake decorating items. These will come in handy in the next few weeks for Aurelia's birthday. We got dinner at Wendy's and went to Cold Stone despite recovering. It was delicious although I think we regretted it a little the following day. I also got some flowers and cookies from a friend as well as an ice cream cake from a neighbor. We will be saving the ice cream cake for another few days yet. Grateful this year to not be super pregnant and to be able to celebrate with my family.


Whereas different quick meals chains are dashing to launch meatless and plant-based options, Dunkin’ Donuts went in the other way and launched the ultimate snack for meat lovers. Beginning at the moment, Snackin’ Bacon might be accessible at Dunkin’ eating places nationwide. “Right here at Dunkin’, we’ve been working arduous to formulate the proper afternoon decide-me-up, and actually, what’s higher than a bag filled with bacon?” the company said in a blog post.
Dunkin’ desires you to know that it’s not simply any bizarre bacon. It’s high-end bacon that’s been smoked with pure cherrywood. It’s then handled to a sweet and savory mix of brown sugar and black pepper seasoning.
If that sounds acquainted, it’s as a result of it’s mainly the identical bacon utilized in Dunkin’s Sweet Black Pepper Bacon Breakfast Sandwich, the corporate mentioned. “With its basic flavors featured in everything from toothpaste to vodka, bacon is a phenomenon. However, at Dunkin’, we consider one of the best ways to get pleasure from bacon is straightforward: eat it.”
Dunkin’ launched its Beyond Meat breakfast sandwich nationally final November after an extremely profitable take a look at the product over the summer season. The sandwich was framed as a way for the chain to capitalize on rising shopper curiosity in plant-based, mostly proteins — and take up more room within the more and more aggressive breakfast phase.
Dunkin’ first launched a breakfast sandwich that includes Beyond Meat’s meatless sausage in New York City last July. That check “exceeded our expectations,” Dunkin’ CEO Dave Hoffmann mentioned in a press release month later. The Beyond Sausage Sandwich rapidly grew to become the second best-promoting merchandise in Dunkin’s Manhattan shops, following the corporate’s bacon, egg, and cheese bagel.
The enthusiastic buyer response impressed Dunkin’ to hurry up the national launch, which was beforehand scheduled for January. Over 9,000 Dunkin’ places began serving the sandwich beginning November 6.


This is a pretty personal post, which I am hesitant to share with the world. Ever since I was little, I have been picky. I’m not talking about your child who refuses to eat broccoli or sushi. I’m talking about your child who refuses to eat hamburgers, steak, lasagna, salsa, pesto sauce, avocado, spinach, pepperoni pizza, hot pockets, tater-tots. All sandwiches excluding grilled cheese and PB&J. Oh, and anything refrigerated and microwaved scares me.
You get the idea. To make things worse, I am only just now growing out of my “picky phase.” From the list above, I now eat steak, avocado, pesto sauce, and spinach (all within the last three years).
My pickiness stems from an extreme aversion to the actual act of trying new foods. The act of trying it turns my stomach upside down, causes me to break out in a sweat, and makes me want to start crying – but once I’ve tried the food, I often find it enjoyable and come back to it again and again. I have trouble convincing myself, though, that this is true for nearly all foods, and thus trying foods should not be as emotionally terrifying as it actually is.
Over the past few years, I have learned a few triggers which make trying new foods more difficult. For the most part, as soon as someone has pointed out that I am trying a new food and comments on the novelty of such an event, my stomach seizes up and I put the fork down. I’ll go back to my plain pasta in butter sauce, or my chicken fingers, or a grilled cheese sandwich: anything plain, familiar, and comfortable. This means, sadly, that it is particularly difficult to try new foods around my family, who have struggled against my pickiness since I was a young girl, from keeping me at the table until I finished every bite on my plate (I starved instead) to bribes (upwards of $100). If it’s a big deal, I won’t – can’t – try it.
Conversely, I have learned a few situations where I find trying new foods less stressful. These situations tend to be with people I don’t know, or people who aren’t familiar with my pickiness. There are two ideal examples: when a cute boy cooks for me, or dinner parties with a group of friends. In both cases, the stress still threatens to overwhelm my senses – but it is outweighed by the stress and embarrassment of turning down the food.
Now, however, I am coming to a new phase in my life: I want to cook for myself, so that I am able to eat a variety of meals without eating out every night. This requires two things: 1) learning how to recognize recipes I would like, and 2) learning to cook.
Over the past two years of eating with cute boys and groups of friends, I have become more comfortable with the first requirement. When I look through cookbooks, I can now pick out enough recipes which sound interesting that would justify purchasing the book. I have also learned enough about online recipe websites which will allow me to cook a variety of tasty meals.
However, the second requirement is almost as overwhelmingly terrifying as the act of trying new foods on thanksgiving up on a stage, with my entire family in the audience and encouraging and commenting and judging…
The challenge comes, I think, in that I am unfamiliar with kitchens. I was so picky when I was young that I avoided any and all cooking lessons from my mother (sorry Mom!). Now, I am lost in the kitchen. I can make pasta and I can scramble some eggs. If I’m pressed, I can grill up some chicken (and maybe bake it?). But that’s literally the extent of what I can do. For example, I understand the concept of making a grilled cheese sandwich, but it still scares me to actually get out the frying pan, butter, bread, and cheese… Because honestly, I don’t know how all of this works!
To learn to cook, I now have two cookbooks – one, a hefty conglomeration of a variety of recipes with pretty pictures; however, it assumes a basic amount of cooking knowledge, which is not true in my case. The other is Alton Brown’s I’m Just Here for the Food, which is almost entirely devoid of pictures, but places an emphasis on teaching how to cook. It doesn’t say “sear the steak,” but rather, “this is how you sear something; now try it with steak!” It also explains the science behind cooking, as in “this is why searing works!” As a scientific person, I trust a person’s explanation so much more when they explain the science in addition to the process – and Alton Brown is very colloquially scientific in his book, allowing him to appeal to both the scientist and the layman.
One of my goals this year is to learn to cook for myself. My end goal is to start a personal cookbook – an accumulation of recipes that I have learned to cook, tried, and enjoyed. It will include a section for each of the following:
- Vetted recipes for when I’m looking for something tasty to eat on a whim (or to make for a group of people, etc.)
- Recipes I have yet to eat or make, as well as recipes I have eaten but yet to make myself
- A list of recipes with similar ingredients, to make the grocery shopping easier
- A weekly recipe planner
Additionally, I am donating the large number of chicken breasts I have accumulated to a friend for Thursday Night Dinner (TND), as I probably won’t be able to finish them before I move. TND is hosted by an awesome friend of mine who just enjoys cooking and company; as such, she cooks the main course every week, and everyone else brings the drinks, sides, and desserts. In exchange for the chicken breasts, my friend will teach me to make the meal she is going to serve, so that I might be able to make it for myself in the future.
I have been picky all my life, and while I’m starting to get over it, it still gets in the way. I think learning to cook is the last step in getting over this stubborn childhood fear of food. We’ll see how it goes.


- What’s the cheapest meal to make?
- Why is homemade food healthier than fast food?
- How can I eat cheap at home?
- Is eating out a waste of money?
- How much healthier is cooking at home?
- How do I start cooking healthy?
- Why is eating out bad for you?
- What is the easiest thing to cook?
- How can I enjoy cooking?
- What is the poor man’s meal?
- What are 5 benefits to cooking at home?
- What do you eat when your broke?
- Is eating out cheaper than cooking at home?
- Why is cooking at home better?
- What are the 3 types of cooking methods?
- How can I eat if I have no money?
- Does cooking at home really save money?
What’s the cheapest meal to make?
26 Favorite Dirt-Cheap MealsSticky rice, vegetables, and soy sauce.
Black beans and rice.
Egg and black bean burritos.
Grilled cheese and tomato soup.
Spaghetti with homemade marinara.
Ham, white beans, and cornbread.
Homemade stovetop mac n’ cheese.
Oatmeal and banana.More items….
Why is homemade food healthier than fast food?
On average, homemade meals contain more vegetables, less carbohydrates, and less fat than any other meal. Study researchers also concluded that people who eat homemade food also go less often to fast food chains.
How can I eat cheap at home?
19 Clever Ways to Eat Healthy on a Tight BudgetPlan Your Meals. When it comes to saving money at the grocery store, planning is essential. … Stick to Your Grocery List. … Cook at Home. … Cook Large Portions and Use Your Leftovers. … Don’t Shop When You’re Hungry. … Buy Whole Foods. … Buy Generic Brands. … Stop Buying Junk Food.More items…•
Is eating out a waste of money?
By far, the largest waste of money is eating out. … I’m against eating at a restaurant when you’re deeply in debt, and you’re trying to get out of debt. About 80–85% of what you pay for a meal in a restaurant has nothing to do with the food cost.
How much healthier is cooking at home?
A study from the University of Washington School of Public Health revealed that people who cook at home tend to have healthier overall diets without higher food expenses. Another study found that frequent home cooks spent about $60 per month less on food than those who ate out more often.
How do I start cooking healthy?
How to start cooking healthy meals at homeChoose whole foods. Whole foods refer to foods with a single-item ingredient list such as olive oil, chicken, broccoli, etc. … Use better fats. … Don’t skimp on flavor. … Organize your kitchen. … 20 kitchen items you should throw away today. … Incorporate meal planning. … Make time to cook and prep. … Make healthy swaps.More items…•
Why is eating out bad for you?
Eating out for lots of meals increases your risk of heart disease or stroke. A diet high in fat, cholesterol, and sugar increases one’s risk of heart disease. When dining out, there are more temptations to delve into the sugary desserts and condiments, or to splurge with an entree you just can’t replicate at home.
What is the easiest thing to cook?
Top ten easiest meals for students (or anyone else for that matter) to cookBurgers.Boiled egg. … Toad in the hole. … Mushroom risotto. … Jacket potato. … Soup. … Omelette. An omelette is quick and easy and can be tailored specifically to your tastes. … Beans on toast. Obviously studentbeans.com is big on beans. … More items…•
How can I enjoy cooking?
A Simple Guide to Enjoy CookingClear your kitchen counters. A clean, uncluttered kitchen counter is refreshing. … Cook healthy foods. … Use fresh ingredients. … Own a sharp knife. … Start with foods/recipes you enjoy. … Be confident. … Value presentation. … Appreciate the eating.More items…
What is the poor man’s meal?
One of these meals was called the Poor Man’s Meal. It combined potatoes, onions, and hot dogs into one hearty, inexpensive dish, which was perfect for the hard times people had fallen on.
What are 5 benefits to cooking at home?
Food for Thought: 5 Benefits of Cooking at HomeCooking at home contributes to healthier diets. … Cooking at home reduces calorie consumption. … Cooking at home saves money. … Cooking at home gives us more control. … Cooking at home brings joy.
What do you eat when your broke?
7 foods to buy when you’re brokeBeans. Taylor Wolfram, a registered dietitian and nutritionist in Chicago, suggests beans as a. … Oats. “Oats are hearty, and with added spices can be delicious,” Novotny says. … Frozen vegetables. “It’s a myth that frozen foods are never as nutritious as fresh foods. … Bananas. … Spinach. … Brown rice. … Eggs.
Is eating out cheaper than cooking at home?
It contends that the cost of a meal at a mid-scale chain restaurant is less than that of a comparable meal cooked at home. Only by a $2 or $3 margin, but still cheaper. … Reporter Nick Bhardwaj says the cost of several restaurant meals versus cooking at home was around $17.99 at the restaurant and $20.52 at home.
Why is cooking at home better?
The health of cooking The more you cook, the healthier you live. People who frequently cook dinner at home consume fewer calories than those who cook less, according to a study of more than 9,000 people published online Nov. 14, 2014, by Public Health Nutrition.
What are the 3 types of cooking methods?
Cooking methods can be grouped into three categories:Dry-heat methods, with or without fat. Dry-heat cooking methods like stir-frying, pan-frying, deep-frying, and sautéing rely on fats and oil to act as the cooking medium. … Moist-heat methods. … Methods using a combination of dry and moist heat.
How can I eat if I have no money?
One of the easiest way to ask for food is to go to a food bank. Food banks are charitable not-for-profit organizations that distribute food to people without money or with little money to avoid hunger and often also to provide a source of nutritious food.
Does cooking at home really save money?
According to a cost comparison of home cooking versus restaurant delivered meals, Wellio found that, on average, you can save around $16 per meal by cooking at home. That means if you cook just one meal at home a week that you would normally buy from a restaurant, you could save $832 a year.


Steven J Schwartz, PhD
College of Food, Agricultural & Environmental Sciences
Food Science & Technology
Molecular Carcinogenesis and Chemoprevention
Prostatic Cancer, Cancer, Pancreatic Cancer
Steven Schwartz, PhD, is a member of the Molecular Carcinogenesis and Chemoprevention team at OSUCCC – James, where his research focuses on the health implications of food science, including metabolic profiling, significance of phytochemicals, bioactive components of food in cancer prevention and more.
He also studies chemistry of plant pigments and chemical alteration of food components.
One of his recent studies indicates that sterilized cooked Thai purple rice could be a source of protocatechuic acid in inhibiting malignant cell growth.
Dr. Schwartz has co-authored many articles in well-respected publications, including European Journal of Cancer Prevention, Cancer Prevention Research, Food Chemistry, and Molecular Nutrition & Food Research.


When you're at home and the power is on, it's fairly easy to make yourself a meal. If you're out in the wilderness or have lost power, however, eating a complete meal can be a big challenge. Thankfully, MRE meals ready to eat make it easy for you to eat in any circumstances.
These Meals Are Highly Portable
These meals are fairly small in size, and they are also lightweight. This means that you can transport your meals you need to. You can easily throw one or more of these meals into your backpack when you are out camping or hiking.
When you have to carry all of your supplies, you won't want to take on too much weight. You should try to limit what you carry. Because these meals are so portable, they are easy to take with you from place to place. When you buy these meals, you'll be able to carry less and have more.
These Meals Are Easy To Heat
Heating up meals can be difficult when you don't have access to a microwave or stove. However, these meals are specifically designed to be heated in all kinds of conditions. You'll be able to warm up your meals under any circumstances.
Of course, you won't have to heat your meals if you don't want to. Because these meals are already cooked, you can also eat them cold. These meals are versatile and well-suited to all kinds of situations. When you have a meal like this with you, you'll always be able to eat.
These Meals Provide Plenty Of Nutrients
It's important to give your body the nutrients that it needs, especially if you are going to be expending a lot of energy. Thankfully, these meals provide more than enough nutrients. When you finish one of these meals, you'll take in an ample amount of protein. You'll also be nourishing your body with essential vitamins and minerals.
Simply filling your stomach isn't always going to be enough. If you want to have plenty of energy, you're going to have to choose the right kinds of foods. MRE meals can provide your body with the nutrients that it needs the most.
They Taste Great
Many ready-to-eat meals are lacking in flavor. If you've had bad experiences with these kinds of meals in the past, you should try out XMRE meals. You may be pleasantly surprised when you see how much flavor they have.
There are many different kinds of MRE meals, and all of these meals are appealing. From chicken dinners to beef meals, you'll be able to eat the kind of food that appeals to you. Your meals should also come with snacks and a dessert. You'll be more than satisfied with the food that you eat.
MRE Meals Last For A Long Time
If you buy ready-to-eat meals, you'll be able to save them and store them for when they are needed. These meals aren't going to expire right away. In fact, you can expect the meals you buy to last for years or more.
It's nice to have a supply of these meals on hand. When the power goes out, you'll have food readily available to you. These meals are a great thing to keep in your pantry.
If you want to make sure that you can always get a meal, you should look into buying MRE meals ready to eat. These kinds of ready-to-eat meals are a lot easier to obtain than they were in the past. If you do decide to buy these meals, you'll find plenty of uses for them.


Farmers meets at Multiplex are organized with a set of clear objectives aimed at advancing the agricultural community. These gatherings serve as platforms for knowledge dissemination, providing farmers with up-to-date information on crop management, sustainable farming practices, and cutting-edge technologies. They also focus on skill enhancement through training sessions, fostering networking opportunities among farmers and experts. Farmers meets promote access to high-quality agricultural inputs, facilitate problem-solving discussions, and offer insights into market trends and strategies.
Furthermore, these events emphasize sustainability, community building, and feedback collection, ultimately empowering farmers and contributing to the growth of the agricultural sector.


This classic Dutch cookie made with a syrupy caramel layer in the middle.
They are even better when warmed over a hot cup of tea, coffee or hot chocolate.
|by Kim Bolger
||Date Added: Wednesday 30 June, 2010
|I bought two packets of these and once I tasted one I immediately ordered another 3 packets really yummy what a treat and thanks also for the wonderful 2 day delivery yes thats right ordered one day delivered the next.
|Rating: [5 of 5 Stars!]


We hail from the culinary capital (the city of Kannur), of a green-tropical province called God's own country, where spices are grown along with trees of coconuts, jackfruits, bananas and mangoes along with all kinds of seafood (including mussels, prawns etc), tropical fruits and vegetables.
All these makes a quintessential part of Kerala's rich diverse and vibrant cuisine. Be it the vegetarian Sadhya with 18 different dishes served on banana leaf, or the rich coconuty and creamy fish curries or the meat curries with multi layered porotta, all have a unique and unforgettable place in Indian culinary.
At Indian spice hut. we put all our "love" and maximum effort for the benefit of our customers;
We develop our service based on the talents and values of our employees,
we strive everyday to develop better working conditions and a better standard of living for our employees and their families, for the benefit of the food lovers.
We want to present a unique Indian dining experience with all the time tested, centuries old traditional dishes from the land of spices.
MO - TU - WE - TH - FR - SA


Going to the dentist isn't any fun, but it is one of those things that just has to be done. For years, I fought the process and didn't go for my regular cleanings and in the end, it sure didn't pay to do so. I ended up spending ten times as much time in the chair and a boat-load of money in dental repairs. If you don't like going to the dentist, you can make it easier on yourself. This blog will show you a few tips that can help you improve the experience and get through the treatment without as much discomfort.
If you plan on enjoying a large holiday feast this season filled with a variety of desserts and dishes, you may want to watch what you eat. Although the holidays can be the best times of the year, the foods you eat may wreak havoc on your teeth later. Some holiday staples, such as cranberry sauce and sweet potato souffle, can stain or damage your tooth enamel. Here are two holiday favorites you should avoid to protect your teeth and gums and alternatives you can choose instead.
Whether you plan to serve whole cranberries in orange sauce or candied cranberries with powdered sugar, this favorite holiday staple can damage and stain your tooth enamel. The juice of cranberries are often recommended by doctors to help fight kidney and bladder infections. The acids in cranberries are strong enough to destroy the pathogens that cause these health problems. However, the acids produced can also eat your tooth enamel.
Acid erodes the surfaces of enamel by penetrating the tiny pores on it. Because cranberries have a naturally deep red color, they can also discolor tooth enamel. Both problems can be very dangerous for your teeth because they leave them vulnerable to decay and infection.
In addition, adding artificial sugars and other acidic ingredients to your cranberry dishes may increase your risk for tooth enamel damage. You can avoid the problems caused by cranberries by replacing them with other tasty berries, such as strawberries.
Strawberries contain chemicals that whiten tooth enamel. A number of DIY sites recommend using strawberries by themselves or with other ingredients, such as baking soda, to remove tooth stains. However, you can enjoy the healthy benefits of strawberries by adding them to your pies, side dishes and other desserts. You don't need to add any other sweetener to your strawberries because they have a naturally sweet taste. Cranberries can be bitter, which means that you need to soften the taste with honey, brown sugar or white sugar.
Sweet Potato Souffle
Sweet potatoes by themselves can be wholesome and delicious treats. Sweet potatoes contain vitamin A and vitamin C. These nutrients keep your gums healthy by preventing gum disease. Vitamin A helps your blood cells reproduce and vitamin C protects your mouth from bacterial infections. But adding them to popular desserts, such as souffles, can take away those good benefits.
A number of holiday pies that use sweet potatoes as the main ingredient require you to add white or brown sugar and flavoring. Some flavorings, such as vanilla and lemon, may stain your teeth. The best way you can enjoy your sweet potatoes this holiday is to make a healthy dessert that doesn't require any sugary ingredients. Instead, all you need is raw honey, unsalted pecans and unsweetened whipped cream. Raw honey is sweet but healthier for you than regular honey, because it's not processed with chemicals or additives that remove or overpower the antibacterial benefits in it.
After you have your ingredients, here's what you do:
You can enjoy the dessert at time during the holidays.
Protecting your teeth during the holidays isn't easy. If you need more tips on how to keep your mouth healthy, contact a dentist near you to learn more.