Upside-down cake by Carol Carrick Download PDF EPUB FB2
Grade This short chapter book chronicles the last year of a father's life through the eyes of his nine-year-old son. The story begins and ends with a birthday celebration where upside-down cake is served first with, then without, the parent/5(3).
Upside Down Cake is a testament to the boundless expanse of the human heart, and explores grief, friendship, and, of course, parallel worlds hidden inside washing machines. Jennifer currently lives in Fort Smith with her husband and three children.
Product details. Paperback: pages;5/5(3). Upside-Down Cake book. Read 6 reviews from the world's largest community for readers. Original Fiction, Short Story: “We had betrayed one another too m /5.
Upside-Down Cake book. Read 6 reviews from the world's largest community for readers. A nine-year-old boy tries to come to terms with his grief and anger /5. Upside-Down Cake Recipes-Bisquick Upside-Down Cake-Chocolate Upside-Down Cake-Upside-Down Plum Cake-Chocolate Upside-Down Cake-Upside-Down Pineapple and.
Covid Safety Holiday Shipping Membership Educators Gift Cards Stores & Events Help Coupons & Deals Book Annex Buy 1, Get 1 50% Off Bestsellers 30% Off. Nonfiction. Art, Author: Christina Peterson. Related Reading: This Pineapple Upside-Down Cake Comes with a Poignant Story Here, you’ll discover more than Southern recipes to add to your baking repertoire, with plenty of options for muffins, cookies, bars, puddings, cobblers, crisps, quick breads, pies, cakes, and : Amy Schulman.
Banana Upside Down Cake is on the menu in Book recipe, and we are going to teach you how to make this delicious recipe from scratch. Although I think that butter dough is probably better for caramel, I was worried because the amount was large.5/5(1).
A traditional pineapple upside-down cake cooked in a cast-iron skillet. I guess you could use a regular cake pan as well. I found in an article on skillet recipes years ago--sounded strange, but it is very good.
Bake at °F degrees. When the cake is done, loosen the edges with a butter knife. Remove from heat and allow to sit five minutes, then turn it upside down on a serving dish. Optional: Instead of using a cake mix, you can prepare the batter from scratch using the recipe below, or any recipe for yellow cake/5(62).
Looking for upside-down cake recipes. Allrecipes has more than 60 trusted upside-down cake recipes complete with ratings, reviews and cooking tips. Beat 1/3 cup room temperature butter or vegetable shortening with 3/4 cup sugar. Add egg, beat Upside-down cake book light. Stir together flour, baking powder and salt.5/5(3).
One of the cakes I tried was a pineapple upside down cake. I found the recipe in Mum's recipe book, and of course adapted it to suit my style of baking (and the pie maker!). It turned out perfectly, and one recipe makes two cakes, one to eat and one to freeze (yes, it freezes!). Ingredients: 1 vanilla cake mix 2 eggs 30ml vegetable oil 3/4 cup.
Pineapple upside-down cake is the most famous version of this aesthetically pleasing dessert, but it can be made with just about any juicy fruits you have to hand, whether fresh, frozen or tinned.
Pineapple Upside-Down Cake Mugs 1/2 of recipe (1 cake): calories, 3g total fat (1g sat fat), mg sodium, 39g carbs, 1g fiber, 26g sugars, 4g protein Green Plan SmartPoints ® value 7* Blue Plan (Freestyle ™) SmartPoints ® value 7*Servings: 2.
Ever since pineapple came to town, apple upside-down cake has been a bit player. A successful comeback would require a flavorful topping and just the right kind of cake.
Ever since pineapple came to town, apple upside-down cake has been a bit player. A successful comeback would require a flavorful. A pineapple upside down cake is one we used to make while camping.
Yes in a 10 inch covered cast iron pan or if we had a crowd in a 12 inch. We have dazzled some friends by making it in the summer too in our back yard. There is a formula of how many charcoal briquettes on top and bottom.
I always make it with rings.5/5(2). Before pineapple took over, upside-down cakes were made with seasonal fruit, such as apples. We’re bringing back the upside-down apple cake and another simple but sophisticated dessert: fresh berry gratins with zabaglione.
Topped with caramelized banana slices, the flavor of this upside-down cake is out-of-this-world good. Save Recipe Print Bananas Foster Upside-Down Cake Makes 1 (Inch) Cake Ingredients 1 cup firmly packed light brown sugar ⅓ cup plus ¼ cup unsalted butter, softened and divided 2 tablespoons dark rum 3 ripe bananas, sliced crosswise ¼ inch.
cranberry upside-down cake made with buttermilk. I found this recipe to be a winner in my book. It is not the most beautiful dessert I ever made, but it is delicious and great to share.
This cake is moist, a little bit tart from the cranberries, but sweet enough to be pleasant next to a cup of coffee.5/5(2). Pour mix on top of pineapple/brown sugar in skillet. Put into oven ( degrees for minutes). Use toothpick to determine when finished. The Best Pineapple Upside-Down Cake — So soft, moist, and really is the best!.
A cheery, happy cake that’s sure to put a smile on anyone’s face. This % from-scratch cake is an EASY reader favorite you’re going to love!. Homemade Pineapple Upside Down Cake/5(). Apple Upside-Down Cake.
PUBLISHED SEPTEMBER/OCTOBER SERVES 8. WHY THIS RECIPE WORKS. Precooking some of the apples before placing them in the bottom of the cake pan gave us plentiful fruit infused with caramel flavor for our best apple upside-down cake recipe. For a coarse-crumbed cake that wouldn’t buckle under the weight Servings: 8.
This is the best pineapple upside-down cake. My mother has the same recipe in a book from the 's and the same recipe is still available/posted on the Golden Circle website currently. Golden Circle is an Australian brand and canned from Australian grown products Sadly -this recipe I have not yet tried to make as gluten-free.5/5(6).
To dessert-lovers, a good cake has no down side. Unless, of course, it happens to be an upside-down cake. (Go directly to recipe here.). To those of us who love making dessert — who find baking from scratch as much or more fun than eating it — the upside-down cake is a high-scorer.
- Explore Brighter Dayz Learning's board "Upside Down Wedding Cakes", followed by people on Pinterest. See more ideas about Wedding cakes, Wedding, Chandelier cake pins.
How to make Pumpkin Cranberry Upside Down Cake: You’ll begin by putting melted butter into the bottom of a square baking pan. Then you’ll sprinkle in brown sugar and then the cranberries and toasted almonds.
Then you’ll spoon the pumpkin cake mixture on top of the cranberry mixture. At this point, the cake is ready to bake for about Cranberry-Walnut Upside-Down Cake: Prepare as above, except stir 2 tablespoons orange juice into the melted butter and brown sugar mixture.
Substitute 2/3 cup dried cranberries for /5(4). To me pineapple upside-down cake means syrupy canned pineapple slices, glowing red maraschino cherries, and lots of gloopy cake batter made from a boxed mix, purely s housewife stuff.
But once I got to reading through the recipe it became clear that this isn't all that different from a tarte tatin, caramelized fruit baked underneath a 2/5(1). Yummy Cake Recipes - Free Cake Recipe Cookbook To Download Yummy Cake Recipes is a collection of free cake recipes in Shop'NCook cookbook format.
To access this cookbook, you will need to download and install the free recipe software Shop'NCook Cookbook Reader.
This cookbook contains the following recipes. Make the topping. Melt butter in the microwave and pour into a 9X2 round cake pan. Sprinkle brown sugar uniformly over the butter. Place 1 pineapple ring in the middle of the pan and Total Time: 40 mins.
With raspberries mixed into the batter, this upside-down cake is the perfect fruity finale to any summertime meal. Find more loaf pan inspiration in our May/June issue. Save Recipe Print Raspberry-Pineapple Upside-Down Cake Makes 1 (9×5-inch) cake Ingredients ½ cup ( grams) plus 3 tablespoons (42 grams) unsalted butter, melted and divided ⅓ [ ].
Amish» Rhubarb Upside-Down Cake. Rhubarb Upside-Down Cake. Published: Updated: by Kevin Williams | Leave a Comment. Recipes like this can be found throughout the book.
A lot of Amish cookbooks today call for cans of cream of mushroom soup and other processed foods, but this one has less of that. Since I spend a lot of time pressure cooking, having now written two pressure cooking cookbooks: The New Fast Food and Vegan Under Pressure, I wanted to include some “special” pressure cooked desserts in my latest book.
The Pear Almond Upside Down Cake .


Greatest Chia Seeds
Wholesome consuming begins by making informed food decisions. Found in blueberries, green vegetables, and dark chocolate, antioxidants like Vitamin C are a vital a part of a nutritious diet. Though leaves can be utilized in teas, Salvia hispanica is best known for a nutritious drink, known as Chia Fresca. This vitamin helps decrease the physique’s cholesterol levels, stabilizes blood sugar, helps the physique course of fat, and is assumed to help protect the mind in opposition to age-related cognitive decline and Alzheimer’s illness.
There’s ample diet research that implies water can enhance weight loss if consumed in food , rather than simply as a beverage. Nonetheless, studies have discovered that adding chia seeds to the food regimen can help to improve sure parameters that diabetics battle with, including insulin resistance (or the inability of the body to make use of insulin to help transport sugars from the bloodstream to cells throughout the body which use it for vitality).
In truth, chia seeds are thought-about an unprocessed wholegrain, containing all parts of the grain. They could show you how to shed weight, lower the risk for coronary heart illness, cut back chronic inflammation and reduce blood sugar ranges. Chia Pudding: To make a dessert variation, combine Â¼ cup of seeds with one cup of liquid similar to milk (almond, soy, or dairy all work) or 100% fruit juice.
Elevated fasting blood sugar ranges are associated to surging risk of some chronic Seguir leyendo


Many households have a home blender of many kinds. Several of those blenders tend to be more effective than others. Several drivers are more skillful compared to others with regards to understanding what a blender can do. Understanding what your blender can do might help save you some money and improve your cooking experience and also help save you time in the kitchen area.
Each kid is aware that blenders are great at creating blended drinks. Blenders are ready making milk shakes, frozen drinks, fruit shakes, smoothies, and the better blenders can make ice that is crushed for daiquiris and margaritas. All of these drinks could be made with and with no alcohol. Blender Bottles are ideal for family gatherings, home parties or for the each morning power drink.
The blender’s power establishes how smooth the beverage of yours will be. If for instance you’re adding carrots or almonds they’ll be divided into lots of smaller components the better your blender is. And in case you do as chunks in the drink of yours and you’ve a really impressive blender you then simply have to decrease the blending time. The way it doesn’t function another way around. If your blender is lacking in the strength it won’t ever be ready to create an extremely sleek blended beverage, particularly when working with much more stable items.
Soups, salsas, dips, and purees Blenders would be the ideal kitchen gadgets with regards to generating purees, dips, soups and salsas. You are able to create some soup type you would like, simply add one cup of prepared vegetable, some prepared boneless chicken in case you want, and a ¼ glass of warm water to the blender of yours. And then blend until it has smooth sufficient for you. You are able to easily blend the following: avocado cream, guacamole, cream of mushroom/tomato, Mexican salsa, black bean dip, fresh fruit yogurt, fresh pesto sauce, apple sauce, along with several more. Lots of hearty and fun dishes and snacks could simply be made with the correct blender, quite often saving you cash and time in the process.


Fugu8 is the perfect spot for your lunch or dinner. Located in the heart of West Leederville.
Fugu8 is owned by the former head chef of a well known Malaysian restaurant in Leederville and brings a unique taste to all your favourite Asian dishes.
The Fugu8 team looks forward to bringing you a relaxed and enjoyable dining experience.
What others are saying
“This place is my regular go to while I’m at work, Katsu Chicken and rice is my favourite so far.
They make all of their food fresh when you order and the meals are 100% on point in taste and presentation.”
“Very tasty food, friendly owners. Highly recommend.”
“Delicious, well presented and super fresh food - these guys know how to put together a great meal! An interesting mix of Malaysian, Chinese and Japanese! Even the takeaway is beautifully presented and tastes delicious. We highly recommend the set menu - awesome value .”!


Our estate also features an olive grove with about 180 trees ranging from 2-30 years in age. Our olive grove follows the same biodynamic principles as our vineyard and produces organic certified olive oil.
Our oil is pressed from a mixture of Belica and Leccino olives. It has a full, noble taste, making it an excellent match with our indigenous dishes, featured at our wine tastings.
Our organically grown olives are handpicked on our estate where the Olive oil is refined in accordance to hado science and with age old organic traditional practices.
Polic organic olive oil is thoughtfully prepared under the most delicate of conditions... With endless respect for the environment and with equal parts of both patience and wisdom.
There is a lot to see and there is a lot we can offer.


Hemp seed meal offers your horse a palatable and digestible cool source of energy and muscle-building. As a source of antioxidants, essential fatty acids, vitamins, minerals and all essential amino acids (for high-quality protein), hemp seed meal contributes to optimal health and well-being.
We recommend Iron Horse 100% Hemp Seed Meal for horses to help support:
Healthy skin, coat, hair and hooves
Heart health and endurance
Stamina and energy levels
Healthy immune system
Give 2 cups or 230g daily with feed
If you wish to purchase in bulk (over 100 kg) please contact us directly.
Iron Horse 100% Hemp Seed Meal is cold-pressed to preserve nutritional quality, stability and antioxidant content.
Ingredients: 100% Hemp Seed Meal
Always consult your veterinarian prior to use. This product is not intended to diagnose, cure or prevent any disease. Not for use in horses intended for food. Veterinary Health Product NN.L8M7


Food Supply BAN Ordered – Government Takes Desperate Measures!
(NewsReady.com) – World health officials have warned about the possibility of global food shortages for months. The supply chains were already under a tremendous amount of pressure from the pandemic when the Russian war on Ukraine made the situation even worse. Countries are now starting to ban some exports in order to protect their own people.
On Saturday, May 14, India announced a ban on wheat sales to “manage the overall food security of the country.” Al Jazeera reported government officials in the G20 nation said unregulated exports have caused a rise in prices for local families. Commerce Secretary BVR Subrahmanyam told a reporter they don’t want wheat sold in “an unregulated manner” or allow people to hoard it.
JUST IN: India banned wheat exports with immediate effect. The world was counting on its supply to alleviate constraints by the war in Ukraine. https://t.co/HemklIRGFM pic.twitter.com/AtWrXDESTq
— Bloomberg (@business) May 14, 2022
The country will still allow food exports to countries that were already issued letters of credit in addition to countries that request the products in order to “meet their food security needs.”
Meanwhile, G-7 foreign ministers sounded the alarm that the war in Ukraine is increasing the risk of a global hunger crisis. Ukraine, which is a top producer of wheat and sunflower oil, hasn’t been able to farm because of the war. Russian troops are destroying their land, and farmers haven’t been able to plant their wheat fields. The European Union (EU) and the US are trying to strengthen food supply chains amid restrictions from countries like India and soaring prices.
The Food and Agriculture Organization of the UN released new numbers showing that global food prices were down 1.2% after reaching an all-time high in March. Although the prices are dropping, they’re still up 29.8% from the previous year. That’s causing a lot of trouble for people across the world who just want to feed their families.
Copyright 2022, NewsReady.com


Getting more veggies and fruits into your diet is a fantastic idea. It’s great! The idea of maintaining a balanced diet somewhat requires rigid self-discipline. It is eating what is right and proper. A balanced diet is very important in keeping one’s health and our body needs proper nutrition to function well. These nutrients are most commonly found in fruits and vegetables. However, some of us are quite picky about what veggies to eat because some taste flat and bitter. It is through juicing that we get these veggies in a glass and taken in full by our body. To get great deals about juicing, check it here at http://juicerkings.com/.
Juicing is the best way of taking the biggest advantage of eating fruits and vegetables. If you are keeping with a weight management program, the fruits and vegetables around have the biggest part of your eating plans. However, as much as we want to, we just can’t eat the whole fruit and we can’t just consume all kinds of vegetables on a daily basis. Forcing yourself to swallow veggies which are alien to your taste is a sacrifice indeed. However, this should not bother you anymore because juicing machines are here to help. Choose the juicer with the most reliable brand and enjoy grinding and extracting fruits and veggies that will work greatly on your diet.
When you try juicing for your diet, it is extremely important to educate yourself on the basics. Since this will be about your health and wellness, you should take time reading reviews about juicers and research about fruits and veggies that will work greatly with your health. Learn about their nutrients and what they can do to your body. Check for tips and how-to’s whether in the printed text or online publications.
Watch this video and learn the best fruits and vegetables for juicing that offer the essential nutrients.
For sure, juicing with the right machine is fun and exciting. It’s a great thing to do in your abode with your family. Sharing the home-made juice with them is actually helping them to be healthy and fit. In doing this, you are not working for your diet alone but you are also involving the rest of your family. Having a glass of fresh juice a day is good for your diet. It is awesomely healthy. The good thing, this can be done at home with greater ease and efficiency.
If you are a newbie about juicing, you can actually watch video presentations on juicing techniques and incorporate them into your own style. So what are you waiting for? Start consuming your fruits and veggies in liquid form now!


SALAD MIX PHILIPPINES proudly introduces our SALAD MIX CHICKEN FRUIT TROPICAL, the perfectly delicious gourmet salad food for home/office parties. It complements with main course ala carte and is versatile enough to be served as a supreme dessert specialty.
It fully complements as a side dish to your favorite rice meals, such as fried-chicken, barbeque, seafood, pastas and is satisfying enough to be a main dish by itself, and as a delicious snack filling on bread.
SALAD MIX CHICKEN FRUIT TROPICAL is a complete pasta macaroni-based salad meal mixed with healthy diced fruits and premium tender chicken meat in a delectable unique blend of spices that will surely pleased the gourmet palate.
Try SALAD MIX today, available now in two sizes. Special multiple (more than 4) orders for PARTY PACK must be confirmed one day in advance to ensure prompt delivery.
SALAD MIX GOURMET is available in two varieties:
1. CHICKEN FRUIT TROPICAL
FAMILY PACK (Good for 4 Persons) at P400.00
What customers say after one serving of our Salad Mix Gourmet:
"As the Philippine CEO of a London based financial investment consultancy, we frequently hosts lunch and dinner banquets for visiting British clients, corporate directors and friends in our Forbes Park home. One of the highlights of these banquets is the serving of the chicken fruit tropical salad as an appetizer and entree to the main course. My Filipina wife makes it a point to ensure serving two party packs (good for 24 servings) to a guest list of around 12 diners since we notice that one serving usually is not enough to satisfy them. The best compliment we get after the meal is your wife prepares what could probably be one of the world's best salad we've ever tasted. Of course that is one of our best kept secret between her and me."
"I'm a gourmet cook myself and the only time I would get to savor this fabulous salad is at my brother-in-law's Birthday/Christmas party. So when he gave me a family pack as a Christmas gift, I discreetly kept it in my personal fridge in my bedroom and would consume it by myself not sharing it with anyone. I definitely knew how good it is, so I secretly feasted on it for as long as it lasted."
"This delectably tasty salad is so good, that when I started to taste a cup, I ended up eating half the bowl. It's perfect for quick snack, lunch, dinner or even as a fancy dessert. It's filling, satisfying and exquisitely delicious that leaves your taste buds wanting for more."
"I'm not much of a salad person but when I tasted their delicious chicken fruit tropical, I ended up asking for another serving. The taste is so delectable, you can match and mix with other party foods and still end up wanting to take out an order for your kids."
"I know how good their salads are, only thing is they only serve this during the holidays such as birthdays, Christmas, family gatherings and office parties. I told them that if they were to make this full time, I'd definitely buy from them on a weekly basis. Now our office lunches are incomplete without a serving of their delicious salad mix. We had them deliver to us three times a week and we look forward to our salad snack meriendas with this as our main and only course."
"I served this salad as a dessert item in our office birthday party. When one of my top suppliers came in to dine, they ended up asking me to allow them to take home one of the three party packs that was laid out on the table. And the next day, his wife called me up asking the number of my friend who prepared it as she wanted to order it for their Bosses' birthday party."
"I'm from New York. When I came home last Christmas, my sister attended this wedding party where I saw this salad on the buffet table. I started eating a small cup thinking it was just an appetizer but I ended putting more of it on my dinner plate as it was so delicious it was good enough to be my main course. Since then, every time I return to the Philippines, I make it a point to order and stock some on our fridge since I never found a gourmet salad this good even when I'm in New York dining out in fancy restaurants."
"It's been a Thanksgiving family tradition to serve salad as appetizers before the main meal of roast turkey. When I visited my son-in-law in Manila, I was able to savor this tasty gourmet salad which was served as dinner appetizers for the family. That was one Thanksgiving dinner to remember."
"As a 5 star luxury hotel chef, I'd give it a rating of 5 out of 5 stars. If you brought this salad to New York, this will be the toast of the town. My wife received a bowl of this supreme salad as a birthday present from our neighbor who lives within the building. After we feasted on it, I had to ask the giver, the name of the shop from whom she ordered it. It turns out, the salad was a traditional family dish which only her mother has been serving for three generations."
2. PREMIUM FRUIT DESSERTS
FAMILY PACK (Good for 4 Persons) at P 400.00
PARTY PACK (Good for 12 Persons) at P1,200.00
For delivery orders please text SALAD MIX FAMILY PACK OR PARTY PACK with your name, address, contact confirmation number to 0917-9260300 or phone 6594919.
Please allow three (3) hours pre-order time prior to actual pick-up/delivery to ensure stock availability and freshness in preparation, since we only prepare salads based on confirmed orders. Orders are initially available in Makati and within Metro Manila, Philippines only.


Making coffee too humdrum these days? Get scientific about roasting!
Found on Kickstarter, but possibly an opportunity for someone here, a product out of the UK, the IKAWA Home Roaster (above), means you can not only control your own roast recipe but do it from a smartphone.
The start-up already supplies micro-roasters (IKAWA Pro Roaster) to coffee professionals around the world, but the latest product is aimed at consumer coffee connoisseurs.
Controlled by a dedicated app, the micro-roaster will follow IKAWA’s roast recipes precisely. For the more adventurous, the app will also allow users to change the roast’s duration and temperature and even alter the airflow in the machine to create their own flavours.
To complement the machine, IKAWA has a range of finest quality green coffee beans from origins such as Burundi, Ethiopia, Brazil and Guatemala, renowned amongst coffee connoisseurs for their distinctive flavour profiles.
Selling direct to consumers and aiming at deliveries from May this year, the IKAWA Home Roaster will sell for £600 or £650 with 12 packs of green coffee.
Smalls prices to grow? - We are hearing rumours of price increases from some of the small domestic appliance brands. Due we hear to both tough trading conditions and the state of the Dollar, these price increases will probably have hit by the time this magazine appears on your desk.
Aldi to shake up Aussie smalls? - Just as German supermarket chain Aldi (www.aldi.com.au) has been shaking the tree when it comes to the Australian FMCG sector, we hear it’s being equally aggressive in small appliances. Having opened its first stores in suburban Adelaide with a special Super Blend 1000 juicer-blender for AU$69.99, more recently the chain had been pushing a 23L microwave for AU$79.99 and a 12L toaster oven for AU$34.99, both bearing the Ambiano house brand that Aldi carries around the world.
Breville Thermal Pro Electric Frypans
Food prepared in a frypan is best when evenly cooked. But how do you get even heat at different temperatures to please a crowd? How about Breville’s new Food Thinking probe – an electric thermostat and an optimally engineered heating element which ensures even heat distribution and temperature control across the entire cooking surface, meaning precise temperature settings to sear, simmer, sauté, pan fry and keep warm?
The Thermal Pro Stainless Steel (BEF560BSS) Large Banquet Frypan with 2400W Optimal Heat Distribution is constructed from aluminium bonded to 18/10 stainless steel for optimal heat retention and efficient transfer. The stainless steel cooking surface has a non-stick coating and also comes with a 25-year guarantee. As well as Variable Temperature Control, a pan tilt lever allows fat and juices to drain from food, and the steam vent hole in the toughened glass lid allows the insertion of a meat probe. Both frypan and lid are dishwasher safe and come with a trivet for steaming and roasting.
Also new is the Thermal Pro Non-Stick Large Banquet Frypan (BEF460GRY), also with 2400W Optimal Heat Distribution, thick aluminium construction for optimal heat retention and efficient transfer to cooking surface. To make cleaning easier, this frypan is treated twice with a premium PFOA-free non-stick coating. Lid, Variable Temperature Control, additional features and accessories are as above.
The Thermal Pro Banquet Pan Non-Stick Extra Deep Frypan (BEF250GRY) has a 2200W element for cooking large casseroles, bolognaises or preparing a whole meal. Lid, Variable Temperature Control, additional features and accessories are as above, but the construction is cast aluminium with cool-touch handles, a non-stick cooking surface and dishwasher-safe toughened glass lid with adjustable steam vent.


With a warm and friendly welcome and a superb range of drinks and food,
A great venue when cycling across the Marsh when you need to refuel!
The Bistro at Haguelands is an exciting restaurant located at Haguelands Village, Kent.
You need look no further if you’re looking for a quality restaurant in Kent – our delicious, authentic menu is sure to tickle your taste buds.
This comfortable Kentish Bistro offers exciting culinary delights sourced with fresh and interesting ingredients from Haguelands farm shop. We operate an open-plan, light and airy restaurant with a rustic yet contemporary feel.
Here at The Bistro, you can sit, observe and enjoy the preparation and cooking of your dish, allowing you to witness just how good fresh local produce can taste!
We have a very talented and experienced chef who creates exceptionally mouth-watering dishes – using local Kentish produce wherever possible.
The freshness of our food is complimented through its preparation – you simply can’t get a better taste for home grown food and local produce than here at The Bistro perfect for those lazy Sundays or even just for a pleasant dining experience


An “India Pale Ale” style beer: fresh and revitalising, with its pronounced bitterness it quenches any thirst and will be a clear choice as an aperitif!
- With an appetizer, it will go really well with slightly spicy food, or with strong taste, such as rocket. It’s best to avoid fish in favour of deep-fried, stir-fried dishes.
- For main dishes, pork, poultry and small game in a tasty sauce are perfect companions of IPA, which won’t dominate the strong meat flavours. It’s best to avoid very spicy dishes as the IPA might increase the spiciness.
- At the end of a meal, IPA goes really well with fruity desserts, complementing a slightly acidic coulis, for example.


WELCOME TO MA & PA LARKIN'S CATERING!
Catering made simple
We provide Buffets, Staff Lunch & Snack Wagons 7 days a week, delivering a great catering service for your home, workplace, private venue or next event. We have a fleet of catering vans, a purpose-built kitchen, a team of chefs and a dedicated events manager to make sure you get exactly what you’re after.
ABOUT OUR BUSINESS
Delivering quality catering
First established in 1995, we took over the business in 2015 and have been expanding ever since. We have hot and cold snack vans out on the road 5 days a week, delivering freshly made food to work sites and events in and around Surrey. We offer a drop and collect buffet service for any venue or celebration and we have street food trailers available for short term or long-term pitches throughout the year, catering at events for as few as 100 guests, to events with thousands!
Ma and Pa Larkins Catering brings our expertise to your home, office, or event space, giving you the freedom to provide top-quality meals without effort. From a simple sandwich platter or breakfast pastries to street food cooked on site, we guarantee good value for money, professional staff and great tasting fresh food.
Get in touch to discuss your next event.
DROP & COLLECT BUFFETS
Whether you’re looking to treat your staff or maybe you are organising a larger gathering to celebrate a birthday, engagement party, wake or special occasion — we’ve got you covered! We provide a drop and collect buffet service, staff are on hand to deliver then set up your buffet and return when its convenient to collect all buffet treys, plates and recyclables.
DAILY SNACK ROUNDS
No staff canteen? No problem. We have a fleet of food trucks accompanied by our friendly staff providing hot & cold food & drinks in and around Surrey. Hot pastry bakes, own recipe soups, fresh made sandwiches, wraps and rolls, hot baguettes, pastas, ft long sausage rolls and lots more. Also available for private hire, serving breakfast baps and hot drinks for any occasion or event.
Our satisfied clients are our bread and butter. Excuse the pun. At Ma&Pa we take great pride in providing a quality catering service leaving nothing behind but happy customers. We believe reputation and word of mouth is the best form of advertising. Read below to find out all the wonderful things our clients have to say about us.
Everyone commented on how good the food was and what a range of choice their was. Communication was great from the start and nothing was too much trouble. Thank you so much for a great service from start to finish!
Sarah.M from White Spider Climbing's 6th birthday 2018
Our running club, Hazelmere Runners had the opportunity to organise a 10k trail run in the local area. We were looking for a catering company to attend on site to provide refreshment for volunteers, attendees and participants. Garry responded quickly to our requests and confirmed details, menu, and prices that matched the needs of our event. Providing us with complete confidence in their support for the day.
I would highly recommend Garry and the team from Ma&Pa Larkin Catering Company. The customer service, food quality and selection were all excellent.
Nicole.S Hazlemere Runners
All round friendly fantastic service
So pleased we have asked the guys back for another event
Darryl.G from Pangborne working mans club
Garry and Bev,
My family and I would like to extend our thanks for the very professional and excellent service you provided at our Brother’s Funeral Wake. From the first conversation I had with Bev, to the last crumb that was cleared away, Ma & Pa Larkin Catering proved to be exceptional.
Bev and the team arrived at the venue that morning and simply did an amazing job. The food was displayed beautifully and everything was delicious. Thank you also for helping with what could have been a “tea and coffee disaster” at the Eleventh Hour! You all made what was a very difficult day for us that much easier to cope with. I cannot recommend you highly enough and we will certainly come to you the next time we need an event which requires catering. Thank you all so very much.


FOR IMMEDIATE RELEASE
Tuesday, June 14, 2022
Office of Communications
Georgia dairy farmers voted in balloting held May 1 through May 30, to continue the one cent assessment per hundred pounds of milk to support the Georgia milk producers. The vote was 100% for continuation with over 40% of the farmers returning ballots. This assessment is in addition to the checkoff that is part of the Federal Milk Program which allows ten cents per hundred to be sent to the Georgia Milk Commission.
The money for Georgia milk producers allows for operation, education, and promotion conducted by the Georgia milk producers. Georgia milk producers also support dairy farmers in Georgia with education programs such as the annual Georgia Dairy Conference held each January in Savannah, GA.
Georgia is twenty third in the nation in total dairy production and last month surpassed Florida in fluid milk production. The Georgia farmer is committed to producing high quality fluid milk and quality care and nutrition for their cattle.###


I know, I know, we all have probably started with some kind of cleanse and that’s good, but we shouldn’t forget that is still winter and our bodies and souls still need something which is not made of kale. Just yesterday I walked from the Mission to our place – which is like 1h walk – and when I came home I felt I need something warm and cozy. As tea was my drink of (no) choice the past days and I’m out of cacao powder, I made a big mug of hot milk with honey and cinnamon. This years old comfort drink is so soothing and relaxing. Give it a try when your feet are cold next time. I would love to know what is your winter warm up drink?
– enough milk for your favorite mug– 2 – 3 tsp honey
– cinnamon to taste
What do to:
– heat the milk over medium heat, bring to shimmer, pour into the mug, add honey and cinnamon and stir well.


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We promise to serve you the highest quality dishes made from the finest ingredients. All entrees are served in large chafing dishes for self service or separated individual containers as per request. Check out our ready-to-order menus or call to prepare a menu to your liking. We provide detailed private party menus as well for social and corporate/business events.
The combination of our fine food, attentive staff, and festive atmosphere will arrange for a memorable event. Contact us for further information and to start planning your event of a lifetime now! We look forward to hearing from you and working side by side to create your extraordinary occasion!


My requirements for dinner tonight were as follows: red wine and soup. Many soups are immediately out of the running with the red wine requirement. I hit the internet looking for a rustic Italian soup and found this recipe. It was exactly what I was looking for in that it was different, and would pair well with zinfandel. I found the recipe on the Foodnetwork by Giada De Laurentiis.
Some notes about the recipe that I did a little differently. I couldn’t find turkey sausage (bummer) so I used regular Italian sausage that wasn’t in casings. I added red chili flakes to make up for it not being spicy. I used more garlic than it called for and I used imported tomato paste in a tube. This in itself had more depth and flavor than the traditional small cans I grew up with and have always used. I’m a convert to the imported tomato paste in a tube. Last note, I’ve never made a recipe that had two cups of wine in it however, it won’t be the last as it created a lot of incredible flavor with the other ingredients.
A crusty loaf of bread and the zin made for a terrific, “I’m so full but want a little more” dinner. I loved the fennel in it. Delicious and easy to make. This came together pretty quickly so it would make for an easy week night dinner also.
1/4 cup extra-virgin olive oil
1 large fennel bulb, trimmed and chopped into 1/2-inch pieces
4 cloves garlic, peeled and smashed
1 large or 2 small shallots, chopped
1/2 teaspoon kosher salt, plus 1/2 teaspoon
1/4 teaspoon freshly ground black pepper, plus 1/4 teaspoon
1 pound spicy Italian turkey sausage links, casings removed
2 cups white wine, such as Pinot Grigio
1/4 cup tomato paste
3 cups low-sodium chicken broth
1 bay leaf
1 pound large shrimp, peeled and deveined
1 (15-ounce) can cannellini beans, rinsed and drained
1 cup fresh basil leaves, chopped
1 tablespoon chopped fresh thyme leaves
- In a Dutch oven or large saucepan, heat oil over medium-high heat.
- Add the fennel, garlic, shallots, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
- Cook, stirring occasionally, until the vegetables are slightly softened, about 4 minutes.
- Add the sausage and break into 1/2-inch pieces with a wooden spoon.
- Cook until brown, about 5 minutes.
- Add wine and scrape the brown bits that cling to the bottom of the pan with a wooden spoon.
- Stir in the tomato paste, chicken broth, and bay leaf.
- Bring to a simmer, cover, and cook for 10 minutes.
- Uncover the pan and add the shrimp, beans, basil, and thyme.
- Simmer, uncovered, until shrimp are pink and cooked through, about 4 minutes.
- Remove the bay leaf and discard.
- Season with the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper.
- Ladle the cioppino into soup bowls and serve with crusty bread.
I saw this recipe while flipping through my Cooking Light magazines and couldn’t wait to try it. I used fresh cauliflower instead of the steam bag but followed the rest of the recipe pretty closely. One addition I made for styling, adding dill for the picture, had me running out to my garden to pick more. It really was a nice addition and I pinched a bunch more over the fritters. I had a number of veggies in the fridge that I roasted with some salt and pepper and olive oil and had that on the side. Yum.
Crisp Cauliflower Fritters Recipe
Terrific, easy recipe that I’ll definitely make again.
1 (10-ounce) package steam-in-bag fresh cauliflower florets or 1 head of cauliflower, trimmed
1/2 cup chopped onion – I used little more
2 tablespoons whole-wheat flour
2 teaspoons minced fresh garlic
5/8 teaspoon kosher salt, divided
1/2 teaspoon black pepper
1/4 teaspoon grated lemon rind
3/4 cup refrigerated shredded hash brown potatoes
2 ounces white cheddar cheese, shredded (about 1/2 cup)
2 large eggs, lightly beaten
2 teaspoons olive oil
1/4 cup plain 2% Greek yogurt
2 tablespoons minced green onions
2 tablespoons canola mayonnaise
- Steam cauliflower until tender (or prepare cauliflower according to directions if you’re using a steam in bag).
- Place in a bowl; mash with a potato masher.
- Stir in onion, flour, garlic, 1/2 teaspoon salt, pepper, rind, potatoes, cheese, and eggs.
- Form into 8 patties.
- Heat a large nonstick skillet over medium-high heat.
- Add oil; swirl.
- Cook patties 4 minutes on each side.
- Combine 1/8 teaspoon salt, yogurt, and remaining ingredients.
- Serve sauce with fritters.
Yield: Serves 4 (serving size: 2 fritters and 1 tablespoon sauce)
Fat 11.9 g
Satfat 3.9 g
Monofat 3.8 g
Polyfat 1.6 g
Protein 10.9 g
Carbohydrate 16.7 g
Fiber 2.9 g
Cholesterol 109 mg
Iron 1.4 mg
Sodium 521 mg
Calcium 156 mg
I’ve made this twice and it was delicious both times. The recipe is from Cooking Light, January/February 2013. It’s a cheat since you’re using wonton wrappers instead of making pasta but the texture of the wrappers is different and fun and the flavors work so well together, you don’t miss the pasta. It pairs so nicely with a Marlborough region Sauvignon Blanc.
1 butternut squash, halved lengthwise and seeded (about 1 1/2 pounds)
1 tablespoon chopped fresh oregano
2 tablespoons unsalted butter, melted
2.5 ounces Parmesan cheese, grated and divided
3/8 teaspoon salt, divided
1/2 teaspoon freshly ground black pepper, divided
36 wonton wrappers
1 large egg, lightly beaten
2 garlic cloves
1 1/2 cups fresh baby spinach
1/2 cup fresh basil
1/4 cup walnuts, toasted, chopped, and divided
2 tablespoons extra-virgin olive oil
2 tablespoons organic vegetable broth
1 teaspoon fresh lemon juice
6 quarts water
- Preheat oven to 400°.
- Place squash halves, cut sides down, on a foil-lined baking sheet coated with cooking spray.
- Bake at 400° for 30 minutes or until tender.
- Cool. Scoop out pulp; discard peel. Mash pulp.
- Combine oregano, squash pulp, and butter in a large bowl.
- Stir in 2 ounces (about 1/2 cup) cheese, 1/4 teaspoon salt, and 1/4 teaspoon pepper.
- Working with 1 wonton wrapper at a time (cover remaining wrappers with a damp towel to keep them from drying), spoon about 1 1/2 teaspoons squash mixture into center of each wrapper.
- Moisten edges of wrapper with beaten egg; bring 2 opposite corners together. Pinch edges together to seal, forming a triangle.
- Repeat procedure with remaining wrappers, squash mixture, and egg.
- Cover ravioli loosely with a towel to prevent drying.
- Place garlic in a food processor, and pulse until finely chopped.
- Add remaining 1/2 ounce (about 2 tablespoons) cheese, remaining 1/8 teaspoon salt, remaining 1/4 teaspoon pepper, spinach, basil, and 2 tablespoons walnuts.
- With processor on, slowly pour oil, broth, and juice through food chute. Process until well blended.
- Place pesto in a large bowl.
- Bring 6 quarts water to a boil in a large Dutch oven.
- Add half of ravioli; cook 3 minutes or until thoroughly cooked.
- Remove ravioli with a slotted spoon. Repeat procedure with remaining ravioli.
- Add ravioli to pesto; toss gently to coat.
- Arrange 6 ravioli on each of 6 plates; sprinkle each serving with 1 teaspoon walnuts.
Serving: 6 ravioli and 1 teaspoon walnuts
Fat 15.7 g
Satfat 5.2 g
Monofat 5.8 g
Polyfat 3.5 g
Protein 11.1 g
Carbohydrate 41.8 g
Fiber 3.6 g
Cholesterol 57 mg
Iron 3 mg
Sodium 586 mg
Calcium 189 mg
Original post February 1, 2015
The title of this dish should be “Marscapone Creamy Wild Mushroom and Chicken Pasta”. Doesn’t that sound more interesting?
This is from Cooking Light, January 2013. I didn’t get a picture of it but I wanted to add it to my blog because I’ll be making it again for sure. It was incredibly tasty…like lick your dish good.
I didn’t have orecchiette pasta so I used shells. I think it would be good with any pasta. Last note, I could have had this without the chicken and been just as satisfied with the dish. The magic is in the sauce.
- 9 ounces uncooked orecchiette pasta
- Cooking spray
- 12 ounces skinless, boneless chicken breasts, cut into bite-sized pieces
- 3/4 teaspoon kosher salt, divided
- 3/4 teaspoon black pepper, divided
- 1 cup unsalted chicken stock (such as Swanson), divided
- 2 tablespoons all-purpose flour
- 1/2 cup half-and-half
- 1/3 cup mascarpone cheese
- chopped fresh parsley, divided
- 1/2 cup chopped onion
- 1 teaspoon minced fresh garlic
- 1 teaspoon chopped fresh thyme
- 8 ounces chopped wild mushroom blend
- 3 tablespoons red wine vinegar
- 1/2 teaspoon Dijon mustard
- Cook pasta according to package directions, omitting salt and fat; drain.
- Heat a Dutch oven over medium-high heat; coat with cooking spray.
- Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper.
- Add chicken to pan; sauté 4 minutes, turning to brown on all sides.
- Combine 1/4 cup stock and flour.
- Add flour mixture, 3/4 cup stock, and half-and-half to pan; bring to a boil.
- Cook 2 minutes.
- Remove from heat; stir in 1/4 teaspoon salt, 1/4 teaspoon pepper, mascarpone, and 2 tablespoons parsley.
- Heat a skillet over medium heat; coat with cooking spray.
- Add onion and garlic; cook 5 minutes.
- Add thyme and mushrooms; cook 8 minutes.
- Stir in 1/4 teaspoon salt, 1/4 teaspoon pepper, vinegar, and mustard; cook 30 seconds.
- Add pasta and chicken mixture; toss.
- Sprinkle with 2 tablespoons parsley.
Serving Size: 1-1/3 cups
- Calories 364
- Fat 14.3 g
- Satfat 7.1 g
- Monofat 3.5 g
- Polyfat 0.5 g
- Protein 23.2 g
- Carbohydrate 36.3 g
- Fiber 2.3 g
- Cholesterol 67 mg
- Iron 2.4 mg
- Sodium 336 mg
- Calcium 67 mg
Cooking Light, Jan/Feb 2011…This is the second time around on this recipe and it’s blog worthy as it’s a great, easy chicken dinner. For the herbs I used herbs de provence, oregano, thyme and sage. As you can see, I also served some french green beans. I flashed steamed them with a little lemon zest.
The chicken had amazing flavor, range free and local. (I love that our market carries local meats).
Herb Crusted Chicken and Parsley Orzo
3/4 cup uncooked orzo
2 tablespoons chopped fresh parsley
2 tablespoons butter, divided
1/2 teaspoon salt, divided
1/4 teaspoon black pepper, divided
4 (6-ounce) skinless, boneless chicken breast halves
4 teaspoons dried fines herbes
1 tablespoon olive oil
- Cook orzo according to package directions, omitting salt and fat. Drain. Stir in parsley, 2 teaspoons butter, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Keep warm.
- While pasta cooks, sprinkle chicken with the remaining 1/4 teaspoon salt and the remaining 1/8 teaspoon pepper; sprinkle fines herbes over both sides of chicken, pressing gently to adhere.
- Melt remaining 4 teaspoons butter in a large nonstick skillet over medium heat. Add oil to pan, and swirl to coat. Add chicken to pan; cook 5 minutes or until browned. Turn chicken over; cook 7 minutes or until done. Remove chicken from pan; let stand for 3 minutes. Serve chicken over orzo mixture.
Yield: 4 servings (serving size: 1 breast half and 1/2 cup orzo mixture).
Fat 11.4 g
Satfat 5 g
Monofat 4.3 g
Polyfat 0.9 g
Protein 33.9 g
Carbohydrate 24.4 g
Fiber 2.6 g
Cholesterol 89 mg
Iron 2.6 mg
Sodium 428 mg
Calcium 96 mg
Original post January 11, 2015
From Cooking Light – December 2008
Funny story – I went to the Asian food market to get some of the ingredients for this soup. The noodle isle is daunting. I’m asking everyone – “is this noodle for pad thai” because I can’t read the language. After about 10 minutes of picking packages up, I finally went to the front and asked for assistance. “Where can I find Pad Thai noodles in the noodle isle?” to which she pointed (to the noodle isle) and said, “Pad Thai noodle rice noodle, right there.” I said, “oh, ok. thanks so much.” and resumed my search. It was hysterically funny to me however, knowing that it was a rice noodle helped.
This soup is amazing. A few things I changed. We don’t care for the fish sauce too much so instead of 2 tablespoons, I use about 1 teaspoon or so. I didn’t use the chili’s at the end of the recipe so I added about 1/4 teaspoon of crushed red peppers and reduced the sugar since it wasn’t overly hot.
Wine pairing…amazing. I got Dr. Loosen 2013 Riesling (91 pts). It’s really terrific with this soup. This is a keeper – something I’d make for company. It was so, so good.
Coconut Curry Chicken Soup
4 cups water
3 cups fresh spinach leaves
1/2 pound snow peas, trimmed and cut in half crosswise
1 (5 3/4-ounce) package pad thai noodles (wide rice stick noodles)
1 tablespoon canola oil
1/4 cup thinly sliced shallots
2 teaspoons red curry paste
1 1/2 teaspoons curry powder
1/2 teaspoon ground turmeric
1/2 teaspoon ground coriander
2 garlic cloves, minced
6 cups fat-free, less-sodium chicken broth
1 (13.5-ounce) can light coconut milk
2 1/2 cups shredded cooked chicken breast (about 1 pound)
1/2 cup chopped green onions
2 tablespoons sugar
2 tablespoons fish sauce
1/2 cup chopped fresh cilantro
4 small hot red chiles, seeded and chopped, or 1/4 teaspoon crushed red pepper
7 lime wedges
- Bring 4 cups water to a boil in a large saucepan. Add spinach and peas to pan; cook for 30 seconds. Remove vegetables from pan with a slotted spoon; place in a large bowl. Add noodles to pan; cook 3 minutes. Drain; add noodles to spinach mixture in bowl.
- Heat canola oil in pan over medium-high heat. Add shallots and the next 5 ingredients (through garlic) to pan; sauté 1 minute, stirring constantly. Add chicken broth to pan, and bring to a boil. Add coconut milk to pan; reduce heat, and simmer 5 minutes. Add chicken, onions, sugar, and fish sauce to pan; cook for 2 minutes. Pour chicken mixture over noodle mixture in bowl. Stir in cilantro and chiles. Serve with lime wedges.
Caloriesfromfat 22 %
Fat 7.8 g
Satfat 3.7 g
Monofat 2.2 g
Polyfat 1.3 g
Protein 29.3 g
Carbohydrate 30.9 g
Fiber 2.4 g
Cholesterol 62 mg
Iron 3.2 mg
Sodium 841 mg
Calcium 78 mg
This is a staple…one of my family’s favorites. I’ve made them more times than I can count and have a friend asking me for the recipe so I thought I’d put it here. It’s also good because I keep misplacing the recipe.
I always double the recipe and freeze them individually. They keep really well — you can warm them in the microwa
1 cup wheat bran
2/3 cup all purpose flour, level measuring cup
2/3 cup whole wheat flour
1-1/4 teaspoons baking soda
1/8 teaspoon salt
1-1/4 cup buttermilk
1/2 cup Sugar in the Raw (or any natural sugar)
1/4 cup organic apple sauce, unsweetened (or any that you like – I sometimes use a spicy applesauce for more flavor)
1-1/2 tablespoons canola oil
1 teaspoon vanilla extract
1.Position a rack in the center of the oven and preheat to 350.
2.Lightly spray twelve 2-1/4 x 1-1/2 inch nonstick muffin cups with oil. (I use TJ’s Canola Oil spray).
3.In a medium bowl, whisk the bran, flours, baking soda and salt until well combined. Set aside.
4.In another medium bowl, beat the buttermilk, sugar, applesauce, egg, oil and vanilla until frothy, using a handheld electric mixer at high speed. About 2 minutes.
5.Make a well in the center of the dry ingredients and pour in the buttermilk mixture.
6.Using a spoon, still just until combined. Do not over-mix.
7.Divide the batter equally among the prepared muffin cups.
8.Bake until the tops spring back when pressed gently in the center, about 20 minutes. (These are done for me in 17 minutes.) Do not over-bake.
9.Cool in the pan on a wire rack for 10 minutes before removing from the cups.
10.Serve warm or cool completely on the rack.
I got this recipe years ago from Weight Watchers. I don’t have the nutritional info but each muffin is 2 weight watcher points.ve or let them defrost on their own. It’s a great breakfast on the go.
Original post November 2, 2014


Modern varieties of vegetables, the ones you see for sale in the produce section of the supermarket, are generally sweeter, starchier, and less fibrous than their wild ancestors. They are also far less nutritious: wild dandelion leaves, for example, have eight times more antioxidants than spinach and forty times more than iceberg lettuce.
So doing what you can to maximize the nutrients in the vegetables you eat is important — but it turns out that many common cooking habits are actually making vegetables less nutritious. Did you know you should wait 10 minutes before cooking chopped garlic? Or that broccoli is one of the most perishable vegetables in your crisper? Investigative journalist Jo Robinson spent 10 years combing through the latest research on nutrients in vegetables and fruits for her book, Eating on the Wild Side, and her evidence-based tips for storing and preparing vegetables will change the way you cook.
When you hear “nutrients,” you may only be thinking of vitamins, such as vitamins A and C, or minerals like calcium and iron. But vegetables are also a source of phytonutrients, the powerful antioxidants that plants produce in order to protect themselves from harmful UV light or damage from scavenging insects. “What [the scientific community] is discovering is that consuming these phytonutrients plays the same role for us, ” Robinson told me. “It protects us from external and internal threats.” Lycopene in tomatoes, resveratrol in red wine, and anthocyanins in blueberries are just a few of the phytonutrients scientists are excited about, and their names may be familiar to you.
Research on phytonutrients is relatively new, which is why tips about how to make the most of them in the kitchen are not yet common knowledge. Time to change that! Here are 10 ways you may be unknowingly making your vegetables less nutritious.
1. Buying fresh tomatoes instead of canned.
Cooking tomatoes makes them more nutritious, and the longer you cook them, the better. Heat changes the lycopene into a form our bodies can more readily absorb and — surprise! — canned tomatoes are much higher in phytonutrients, thanks to the heat of the canning process. Tomato paste, being more concentrated, is even better.
2. Storing lettuce wrong.
You might think that damaging your vegetables before storing them is a mistake, but when it comes to lettuce, tearing the leaves triggers a protective blast of phytonutrients that you can take advantage of by eating the greens within a day or two. Lettuce that is torn before storing can have double the antioxidants of whole lettuce leaves.
3. Boiling spinach — or any vegetable really.
You may have heard that boiling vegetables is a no-no because water-soluble vitamins like vitamin C leach out of the food and into the cooking water, but you might not know that boiling also reduces the antioxidant content. The difference in spinach is especially dramatic: after 10 minutes of boiling, three-quarters of its phytonutrient content is in cooking water, not in the vegetable itself. (Of course, if you consume the cooking liquid, as you do when making soup, you consume all the nutrients in the water as well.)
Steaming, microwaving, sautéing, and roasting — cooking methods that don’t put vegetables in direct contact with water — result in more nutritious vegetables on the plate.


Hey guys!! WE ARE BACK, BACK AGAIN (cue the music)
Sorry for the long hiatus, but Kenia and I were having a bit of a writers block. It’s not easy coming up with content that may be of interest to readers.
Now lets get to it….
Today I would like to talk about our daily intake of sugar. Consumers today are becoming more aware of what they put into thier bodies so I think it’s important to understand how sugar works. Now, I am no doctor, BUT I like to do my research and with some credible sources you can learn enough to converse with.
According to healthyeating.sfgate.com, our daily intake of sugar depends on our bodies. Ideally, men should not have more than 9 teaspoons a day, which amounts to 37.5 grams and women should not consume more than 25 grams. So that means, 150 calories of sugar for men, and 100 calories for women. To me, that just sounds ridicules because that’s like half of what I put into my coffee in the morning. What if I wanted a cookie? But it is, what it is folks.
On the nutrition labels, it is easy to pin point the grams of sugar in the food item but sugar can also be hidden on the ingredients list. High fructose corn syrup, molasses, honey, sucrose, dextrose and maltose are just a few of the sugary sweeteners food manufacturers may use in products. Basically anything that rhymes with gross. Some foods even have naturally occurring sugars. Fruits contain sugar called fructose and milk contains sugar called lactose. The important thing to understand however is that all sugars turn into glucose which fuels our cells. Also, we should make a habit of reading our labels because you wouldn’t imagine the amount of sugar some items may contain. We get 3 grams of sugar alone from a slice of bread, 8 grams in ONE single chocolate chip cookie and 37 grams of sugar in a blueberry muffin. So lets be careful! Now excuse me while I go eat my muffin with guilt.


Huangshan, June 5: The green tea from the town of Tai Ping invented in the early 20thcentury has dominated all other taste buds by becoming the China’s most prestigious name.
Journalists from South Asian and South East Asian countries had an opportunity to visit the production base of traditional Chinese green tea in Hou Gang Village and witnessed the tea proudly presented to foreign visiting dignitaries to China.
This tea has been selected as one of the top ten teas in China as it is also a historically reputed tea since Qing Dynasty.
Its leaf measures up to 60 mm which is the largest sized leaf tea among the famous green teas but surprisingly its size does not affect its delicate orchid fragrance with a mellow taste which lasts up to four brewing.
In a glass, the leaf gracefully sways in the water which is described as the ‘Phoenix dances’.
In harvesting, every single twig which contains one bud and 3-4 leaves is plucked from tea tree while subsequently it is meticulously re-plucked again at factory, where only one bud and two leaves remains, and other leaves are removed.
This is the expertise and effort of manufacturer to preserve the tea leaves to ensure it to be in good shape until it is sent for processing.
Unlike most the green teas, Taiping Hou kui does not undergo any rolling process. It is dried at once using a series of bamboo baskets heated at various temperatures.
Inactivation of enzyme as well as enhancement of flavor takes place during these unique processes. Eventually, Taiping Hou kui preserves its most natural shape, and the end product presents an exclusive characteristics and it has been used as one of the gift teas for diplomatic mission in China.
The production area of the real Taiping Hou kui is stretched to three villages namely, Hou-keng, Hou-cun, and Yan-jia.
On the international arena this tea was first brought to exhibition at Nanjing where it was highly praised by public in 1900.
In 1915, Taiping Hou kui won a gold prize at the world expo of Panama held by United States while in 1916 it was granted another gold prize during the commercial expo at Jiangsu Province.
The tea has also bagged gold prize at first China food expo in 1988 and highest honor prize in 2004 at international tea expo held at Wu lake of Anhui province.


Published on: 2016-06-10
TVB Pearl’s “Money Magazine” interviewed IEMS’ Anirban Mukhopadhyay on the topic of “healthy snacks” as such snacks grow in popularity throughout Hong Kong. In his commentary, Prof. Mukhopadhyay shared several tips and pitfalls when selecting healthy snacks, and reminded viewers that eating healthy-labelled snacks could sometimes backfire and cause people to inadvertently eat more than they should.
Watch the full interview here: TVB Pearl (14:40-18:27)
[Bio] Anirban Mukhopadhyay
[IEMS Media Coverage] HKUST, Peking University and University of Southern California Researchers Conduct Massive China Health and Retirement Longitudinal Study Revealing Adult Women Fare Worse than Men
Tags: food, health, hong kong


Unique pork pan with leek, but also apple and kefalotyri, which give perfect smells and make the flavor dreamed.
350 grams of pork cut into small bits of
1 tbsp olive oil spice mixture
1 small dried onion sliced
2 leeks (optionally crushed) sliced
2 cups roasted cabbage
1 apple with its skew cut into small frames
1/4 cup. cognac
150 g kefalotyri cut into small frames
For this leek pan, first heat the olive oil in a deep pan in moderate to strong fire. Put the pork in the pan and roast for 10 minutes by turning it regularly.
Add the sliced onion and the leek. Sauté them for 5 minutes. Add the cabbage and apple, sauté for 5 minutes, sprinkle with the spice mixture and quench with cognac.
We leave the pan with leek to drink all of its fluids.
Salt. Finally withdraw from the heat add kefalotyri and leave to cool well.


Simple gorgeous food taken from our Food Guide. Guest recipe provided by Vishnu.
- 4 tbsp sunflower oil
- 1 onion, chopped
- 8 chicken thighs, skinned boned and cut into large chunks
- 2 tbsp demerara sugar
- 3 cloves garlic, crushed
- 2 tsp salt
- 1 tsp chilli powder
- 1 tbsp garam masala
- 250ml water
- In a large flying pan or saucepan, heat the sunflower oil. When warm add the chopped onions and gently fry until golden brown.
- Add the chicken thigh chunks and sprinkle over the demerara sugar.
- Once sugar is melted and the chicken is browning, add the garlic, salt and spices and stir so that the chicken is well coated
- Add 250ml water give everything a good stir and leave to gently simmer for 30 mins.
- Once the sauce is thickened and the chicken fully cooked, serve with rice and garnish with chopped coriander and fresh green chillies


Delicate, moist and crunchy—Fleur de Sel is known as “the caviar of salts” by chefs around the world. The result of a cool evening wind gently blowing across the surface of salt ponds in Guérande, France, delicate crystals blossom quickly and are gathered early in the morning using traditional wooden tools. This tender harvesting process leaves the crystals intact and helps them retain their natural moisture. Used by cooks worldwide when seasoning their favorite foods, Fleur de Sel is one of the most treasured finishing salts for gourmet dishes, adding subtle salinity and crunch, and in spice & herb blends, as it helps to breakdown herbs and open up their flavor.
GOURMET SEA SALT: Cherished for its natural moisture, unique texture and balanced flavor, SaltWorks Fleur de Sel is an exceptional addition to any dish from grilled fish and steamed vegetables to chocolate ice cream
CAVIAR OF SALT: Using centuries-old harvesting techniques and wooden tools, Fleur de Sel is carefully harvested by hand from the surface of salt ponds in the Guérande region of France
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Näringsfakta stove top-stuffing-mix, kalorier, näringsinformation
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1980 Stove Top Stuffing Commercial. Watch later.
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Tasty. Publicerades den 20 nov 2020.
Place stuffing in casserole or baking dish. Cover with lid or aluminum foil and bake at 325°F for 30 minutes; uncover and bake 15 minutes longer. Add the onion and celery and cook until tender-crisp. Add the broth and heat to a boil. Remove the saucepan from the heat.
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Mix soup and sour cream until blended; pour over chicken. Top with stuffing. About Stouffers Stouffer's is one on the best options to pamper yourself and your family members with delicious and yet affordable dishes. The brand features a great selection of fabulous frozen products including lasagna with a variety of sauces, chicken enchiladas, creamed beef, pizzas, steaks, macaroni with cheese, stuffed peppers, roasted potatoes, refrigerated vegetables and more.
Enjoy safe shopping online with Jumia. Widest Range of Stouffers Stuffing in Nigeria. Best Price in Nigeria Fast Delivery & Cash on delivery Available. Since the stuffing mix is already loaded with spices, seasonings, and onion the prep is super fast! This easy meatloaf recipe with a stuffing mix has become my new go-to meatloaf recipe. Here’s the recipe so you can give it a try and see for yourself!
Here’s the recipe so you can give it a try and see for yourself! Your oven should be preheated to 350 degrees F. 2. Follow package instructions to make stuffing mix 3. Combine Mac & Cheese and stuffing in large bowl, then transfer to buttered baking dish 4. (Optional) Separately mix together 4 ingredient toppings and spread evenly on top of Mac & Cheese Stuffing 5. Bake at 375 degrees for 25-30 minutes or until top has browned and contents are bubbling hot 6. This year for a Thanksgiving treat I made my gluten free version of Stove Top Stuffing.
1. BAKED STUFFED SHRIMP. Dice the carrots, onion and side. After the stuffing has cooled long enough to about 15 minutes. Remove and garnish with chopped parsley.
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Place pork chops on top of stuffing. Cover the baking dish with foil and bake for 30 to … Title: Stouffers Stove Top Stuffing commercial. One of the kids actually says Stouffers (apparently) but the audio is edited out! At no point is kraft mentioned, and the whole commercial is about there being “no substitute” for the brand that (apparently) isn’t even being advertised. If you can't, you may be experiencing a Mandela Effect. because Stouffers never made Stove Top Stuffing. Stouffers was formed in 1914 in Ohio, and went on to open restaurants and hotels under the same brand name, before becoming best known for its line of frozen foods.
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I made a chocolate cake tonight. Basically because I needed it. Elyssa and I have talked about the fact that plants should grow in chocolate cake batter. This may or may not be because of this:
My batter did not look quite like that. But I bet it tasted better.
Anyway I got the recipe from Hello Veggie, but I made a few small changes. These changes are in no way enough for me to take any credit for this yummy cake. So thank you Jenn at Hello Veggie for making my night.
1 cup soy milk + 1 T apple cider vinegar
1 1/2 unbleached white flour
1/2 cup cocoa powder
3/4 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/4 cup softened (not melted)non-dairy non-hydrogenated butter
1/4 cup applesauce
1/2 tsp vanilla extract
1 cup raw sugar
2 T maple syrup
Preheat Oven to 325º. Add the vinegar to the soy milk and set aside to curdle. In a large bowl mix flour, salt, baking soda, baking powder, cocoa and sift if needed. In a medium bowl combine butter with sugar, maple syrup and extracts. Then cream these ingredients until smooth and add the milk. Next add the dry mixture and stir together until a smooth batter forms.
Grease your cake pan well and fill 1/2 to 3/4 of the way full. Bake for 25 minutes and check for doneness by inserting a toothpick in center. If the toothpick comes out clean, it's done. If it's got batter stuck to it, continue baking for 5 minute intervals until done. Allow cake to cook in the pan for at least 5 minutes before transferring to a cooling rack.


Contact Us To Get Involved
Dorothy Day House serves our Community Breakfast six days a week, Monday through Saturday. We serve three hot cereals, bread, hard-boiled eggs, fresh fruit, milk, juice and coffee. Sometimes we have meat and often we have pastries donated by local bakers. On Saturdays we usually serve scrambled eggs, potatoes or pancakes, and other items as they come available.
We serve a 7:00 AM Breakfast at Christ Church, 2138 Cedar St. This meal is generally served for people who are still homeless, many of them living on the streets.
- First shift volunteers arrive at 5:00 AM to cook oatmeal, hard Boiled Eggs, make toast etc. for the 6:00 meal
- Second shift volunteers arrive at 6:00 to do the same for the 7:00 meal.
- Third shift volunteers come at 7:00 to serve at the 7:00 meal.
- Fourth shift volunteers arrive at 8:30 to 9:00 to help unload, restock supplies, and prep food.
Additionally, we serve a nightly Shelter Dinner at the Dorothy Day House Shelter. Dinners are either cooked by us or provided by local citizens, other non-profits, and businesses. We would love to welcome you to help us prepare and / or serve these evening meals! Please contact us via the link on the top of the page.
(Image Summer Meyer – UC Berkeley Extension students pose in front of Christ Church. These lovely young volunteers are high school graduates visiting from China. They have been assisting with our 7AM breakfast service and mingling with our guest. The students reflect on their volunteer experience during their summer program at UC, focusing on topics such as mutual aid, resource distribution, and community resistance.)


Pastry | Bakery | Bistro
Crust & Cream is a full service restaurant, which seamlessly combines a bakery, bistro and a ‘coffice’, to deliver an unforgettably relaxed dining experience, where you can eat, meet and simply retreat.
From a Yorkshire style Full Power English Breakfast to a real Italian style Americano paired with a freshly baked Éclair au Chocolat to a Sirloin Steak Business Lunch, Crust & Cream’s ‘anything you want’ extensive menu is rooted in providing fresh, authentic food and beverages.
Marinated prawns, sautéed in onion, chili flakes and mixed vegetables served with rice
FISH & CHIPS
Deep fried battered white fish fillet and French fries served with tartar sauce
Seared salmon with lemon herb curry sauce, sautéed mixed vegetables served with Rice or French fries
Spiced prawns with coconut milk, red curry paste, fresh basil, beans sprout, Mixed vegetables topped with filo crips & fried basil leaves
SEAFOOD QUINOA SALAD
Sautéed mixed seafood with quinoa, on a bed of lettuce tossed in lemon herb vinaigrette.
CHICKEN CAESAR SALAD
Crisp romaine lettuce crouton parmesan cheese with marinated grilled chicken breast.
Iceberg lettuce, feta cheese, black olives, tomato, onion, cucumber and mint tossed in lemon mustard dressing.
SHRIMP CAESAR SALAD
Crisp romaine lettuce, crouton, parmesan cheese, marinated shrimp with Caesar dressing.


Unless you're a total morning person, we all want to sleep for as long as we can and have a super quick breakfast before we leave for work. But having a proper breakfast is actually super important to start your day feeling awake and energetic. Ever heard of the saying that breakfast to your body is like the fuell to your car? Some people don't even have breakfast at all and some go for a super quick snack. Here's why you shouldn't have certain foods for breakfast, along with some better alternatives.
A glass of freshly squeezed orange juice seems like the healthiest option with that boost of vitamin c. It’s a good choice for lunch or during the day, but it’s best to start the day with less sugar. One glass of orange juice consists of juice from at least 4 oranges, which would come down to 5 cubes of sugar per glass! With fruit, it’s best to just eat the whole fruit because who would eat 4 oranges for breakfast?
Anything made out if white flour is pretty tasty, but it’s not the best option for breakfast. Think of croissants, white bread and bagels. When you eat things like these for breakfast, you will not get enough fibers, which causes you to feel hungry already at 10 am! That’s when most people start snacking, which you probably want to prevent. So a better choice would be to have something for breakfast that is rich in fibers. There’s an extra benefit to that: it will cost your body more energy to digest fibers, which will boost your metabolism.
Of course, it’s fast and it’s easy, but it’s also not very healthy. Pretty much every type of cereal contains major amounts of sugar. Also the added fruits that you’ll often find in your cereal are little sugar bombs. If you really prefer a type of cereal for breakfast, go for the good old oatmeal. Most health shops also have organic cereals, which won’t contain (as much) sugar.
This is also a common quick breakfast choice. To get your metabolism going and your energy levels up, it is important to have something that contains at least 250 calories. A plain cup of yoghurt contains way less so it won't do much for you in the morning. Add some fibers and/or bit of fruit to give a little body to your yoghurt. It’s best to add it yourself instead of buying pre-made flavored yoghurts in the super market. It’s no surprise that they contain loads of sugars and preservatives.
You’d rather skip breakfast?
There are a lot of people who just can’t get any food down in the moring. If you do like tea or coffee; just a tiny drop of honey in it will help you keep your sugar levels steady, so you won’t reach for snacks and sugary foods a few hours later.
If you’d like to start off your day with a good and healthy breakfast, here are some points to keep in mind:
- Always have at least something instead of not having breakfast at all. Going to work on an empty stomach will not give you that energy boost you need in the morning.
- Avoid sugary foods and drinks like cereal and fruit juices. Adding some nuts, honey, fruit or seeds like chia seeds to your yoghurt is a better option. And orange juice is great for during the day, but to start your day with so much sugar... not really.
- Having coffee or tea for breakfast or with your breakfast is always good, but adding a little drop of honey to your coffee or tea will help you stabilize your sugar levels. That will prevent you from snacking during the day. Great tip by Adriana Lima!
Posted by Malu Swartjes on 12 October


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Baby Corn Coconut Kadhi
15 mins Cooking Time
Diversity Score defines how nutritionally diverse your food is. It reflects the concept that increasing the variety of foods in the diet helps to ensure adequate intake of essential nutrients.
Sources of Calories
This low carb, sugar free, zero trans fat, gluten free and lactose free kadhi recipe is sure to stimulate your tastebuds. The popular vegetarian kerala recipe is a perfect lunch and dinner dals, sambhars & kadhis dish. The recipe goes perfectly with paneer jowar roti, rice, roti or pudina rice.
- 2 Tbsp Baby Corn(Julienne)
- 1/3 Cup Coconut Milk
- 2 Tsp Bengal Gram Flour
- 4 No. Curry Leaves
- 2 No. Cloves
- 1 No. Red Chilly
- 1/2 Stick Cinnamon
- 1/2 Tsp Ginger(Grated)
- 1/2 Tsp Lemon Juice
- 1/2 Tsp Coriander Leaves(Chopped)
- 1/4 Tsp Cumin Seeds
- 1/8 Tsp Mustard Seeds
- 1/8 Tsp Fenugreek Seeds
- 1/4 Tsp Salt
- 1 Tsp Clarified Butter
- As Required Water
In a mixing bowl, add 1/2 cup coconut milk, 2 tsp besan, 1/2 tsp grated ginger, 1/4 tsp salt and 1/2 tsp lemon juice
Add water and whisk all ingredients well till smooth
Now, in a heated pan, add 1 tsp ghee, 1/8 tsp rai, 1/4 tsp jeera, 1/2 cinnamon stick, 2 cloves, 1/8 tsp methi seeds, 1 red chilly and 4 kadi patta and 2 tbsp babycorn
Saute all ingredients well for 2 min
Now, add the prepared mixture and stir well
Garnish with 1/2 tsp coriander leaves
Tasty baby corn coconut khadi is ready to serve hot
To Improve Bone Health, Add a Tsp of Calcium Rich White Sesame Seeds
*Percentage Daily Values are based on a 2000 calorie diet.
Disclaimer: Nutrition information is based on standard serving sizes and recipes as prepared by Fitterfly. Actual nutritional values may vary because of variations in portion size or recipes, continuous data changes by these sources, changes in growing seasons, or differences in the sources of ingredients. We may update this information from time to time and change the way we calculate Nutrition data. 2,000 calories a day is used for general nutrition advice, but calorie needs vary based on multiple factors. For some ingredients, nutrient information is not available and they may not reflect accurately in the Label. Please consult your doctor or a Registered Dietitian if you are on a medically restricted diet.
Reference: Indian Food Composition Tables 2017, National Institute of Nutrition; Nutritive Value of Indian Foods 2016, National Institute of Nutrition (Indian Council of Medical Research)
How long would it take burn 300 kcals ?
- Walking (3 mph ) 86 minutes
- Running (6 mph ) 50 minutes
- Bicycling 40 minutes
Values estimated based on person weighing 60 kgs.


We Proudly Serve Starbucks™
Located in the central atrium on the ground floor, We Proudly Serve Starbucks™, served up by trained baristas using fresh whole coffee beans and real milk. Choose from espresso-based classics such as cappuccino and caffè latte – to iced beverages, teas, hot chocolate drinks and specialities, complemented by a huge selection of freshly prepared food and premium drinks. Open daily between from 7.30am and 4pm for breakfast, lunch through to late afternoon snacks.
Tasty breakfast options include everyone’s top healthy choice of porridge, Moma breakfast pots, fresh croissants and pastries, cookies, muffins and fruit. It also includes a range of freshly prepared sandwiches and snacks, as well as the Urban Eats Selection Range.
The convenient central location makes the coffee shop a quick and easy place to pick up a fresh cappuccino en route to your desk, or just a great place to meet outside of the workplace. It has its own seating area in the light and spacious atrium, close to the additional breakout seating space.


Just 20 minutes from Denver, Englewood is a thriving community that offers a quality of life that not only rivals but exceeds that of many larger urban areas. this is a pace where traditional American welcome and friendliness is combined with modern convenience – and nowhere is this more true than in the fantastic choice of dining establishments on offer to both residents and locals.
Put simply the Englewood dining scene has something to offer everyone. From family friendly independent restaurants to popular chain dining establishments to fine cuisine – it has it all.
So what are some of the choices that everyone should have on their culinary bucket list when looking for a meal to remember in Englewood?
1. The Perfect Landing.
This is one of those restaurants which locals guard jealously – a hidden gem in the crown of Englewood dining establishments. For those in search of the perfect steak and the freshest seafood – it’s the place to be.
The views of Pikes Peak alone make a trip to the venue worth it. But live music, great service and an extensive wine list make it just perfect for relaxation.
2. VistaVino Modern Grill.
The watchword at this fantastic venue is without doubt ‘service. The management and owners live by the motto ‘Good Food, Nice People’ – and they live up to that promise.
You only have to read reviews about the service and value to begin to understand that this is a special dining experience.
Italian flair combines with a loving attention to detail and fresh flavor. Thrown in some unique American touches and you have a fascinating and delicious dining experience.
Try the Shrimp and grits – and make sure to take a long hard look at the wine menu. Service is simply a high point.
3. Rock Bottom Brewery.
If you are a lover of great craft beer and want to enjoy a bar style meal then Rock Bottom Brewery is ready to welcome you with open arms.
11 Small batch brews and some incredible bar meals make this the perfect place to take in the game or simply enjoy the company of friends. It goes without saying that their selection of wings is great and their ’12 oz Texas Fire Ribeye’ is perfect for those who want to spice up their life.
In short Englewood is a place where friendly service and great food combine to provide a dining experience that is simply world class.


Everything’s better with friends!
I run various nutrition and wellness workshops, webinars and group health challenges throughout the year, both online and in-person. Stay up-to-date via Facebook, Instagram, Twitter and email to be in the know on what cool events I have coming up. And be sure to join us, it’ll be fun, really!
But why wait? Organize your neighborhood friend crew to do a group health challenge together. Make “wellness work” for your company and have me in to host an educational workshop. Or maybe you’re a member of a community group that would benefit from a nutrition and wellness talk? Contact me and we can discuss how to make it happen!
One program that is always a hit is my ever-popular Personal Grocery Store Workshop. This is where I get to spend time with you (and one of your friends if you like) at a local grocery store offering personalized guidance as we navigate the aisles together. Check it out below. And no worries, I’ll let you push the cart.
Personal Grocery Store Workshop (45 minutes)
You’re walking through the grocery store intent on making the healthiest food choices for you and your loved ones. You look at the abundance of products on the shelves with their health marketing jargon shouting back at you and you wish to yourself, “If only I had a nutrition expert right next to me who could decipher all this for real life and guide me to the healthiest choices.”
I wanted to make my grocery store workshop a personalized hands-on experience because, really, you can’t eat healthy if you’re unclear on how to buy healthy food. So what better way to solve that dilemma then by spending the actual food buying time with just you, me and your shopping list. I’ll help you cut through the marketing hype, show you what to look for on nutrition and ingredient labels, and guide you to making a healthier choice that works for your food preferences. You’ll go home with a few handy tip sheets, a bag full of good-for-you food and a lot more health food shopping confidence. Sounds cool, right? Then how about bringing a friend!
Ready to make long-lasting change to your health by working one-on-one with a nutrition and wellness expert? Great idea! Head over to my Nutrition & Wellness page for more information on my private coaching services.


Thought I would post yesterdays food just as a reminder to me what I eat at 11 weeks out. I won't change things too much - just clean it up a little & add more veggies & remove dairy probably 3-4 weeks out.
Breakkie - oats, protein powder blueberries, almonds & splash of soy milk & soy cappuccino
My fave snack - egg on wholemeal crumpet (3 egg whites, ! whole egg) with flax oil & fibre drink
Post workout - 1 small apple & half a protein bar & 7 almonds
Yummy winter salad - flaked beef poached in red wine with baked potatoes, mixed lettuce with balsamic & flax oil dressing mmmmmmm.......
Afternoon tea snack - My jelly slice special - this is the ONLY way to eat cottage cheese!!
Starters - veggie soup & 1/4 roll (I don't normally eat bread at all, so this was a nice treat)
Dinner - poached chicken leg & veggies
This is the sort of food I have regularly. I've tried not having any sweet stuff & it just doesn't work for me, so I have learned to be creative with my food & do a pretty good job of keeping it interesting. I am not feeling like I am struggling too much at all on this diet - I will give it another 2 weeks & see if I need to change, otherwise this will be pretty much what I eat up to the comp.
I will have a cheat meal or two a week - but this is generally something I make myself, so I know what is in it. I am very vigilant with sugar & would rather increase my fats than sugar as I know how hard it is to give the sugar up again after a binge. I have the best recipe for sugar free peanut butter cookies....hmmm maybe that will be my next cheat meal!
I'm thinking of doing a Figure Dieting Recipe E-book I just loooove cooking & experimenting with altering food.
I am having a rest day - I was planning on going to the gym, but I am listening to my body & having a day off.
Train hard & Good night


The Mumum Co – Reimagining snacking for India’s children
Packaged food often finds itself with a bad reputation amongst health conscious consumers, especially those with young children. Farah Nathani Menzies and Shreya Lamba, our co-founders at The Mumum Co, were no exception to this when they became parents. They began to carefully read ingredient labels and nutrition tables as they looked for safe and healthy snacks for kids for their own young children.
They noticed two things – 1) That kids seemed to want to eat lots of small meals often (ie they snack a lot!) 2) The options for ready-to-eat, natural, preservative-free snacks for kids in India were non-existent. When they travelled abroad they were able to find sugar-free, additive-free, yummy and yet healthy options. However they were disappointed with the snacks for kids on shelves in India. “So we decided to create our own range of healthy snacks for kids and this has been a labor of love starting from slow baking fruit in our kitchen and sharing it with our friends to launching The Mumum Co in September 2017!” says Farah Nathani Menzies.
The Mumum Co is one of the first companies in India focusing on serving the market for healthy snacks specially made for children. While the healthy snacks segment overall has had some innovation, the children’s food market in India has remained niche. Health conscious parents are served by imported international brands and lack an Indian trust-worthy, ready-to-eat easy snacks for kids options. This is precisely the gap that we aim to fulfill.
“We wanted to build something that a mother feels she can trust. Something that children can read. Something with simple ingredients – nothing you can’t pronounce. No added nonsense. No junk.” Says Shreya as she explains the motivation behind the clean label and their decision to stay away from any added sugar and preservatives.
Our range of healthy snacks for kids focuses on fruit, vegetables and multi-grains with eye-catching labeling and packaging. The “Mighty-Melties” are freeze-dried fruit blends that are essentially a “smoothie in a bag”. The “Cool Crunchies” and “Super Sprinklies” are made of roasted, locally-sourced super grains like ragi, jowar and barley flavored with fruit powders. The Mumum Co. is available online all over India and in various stores such as Godrej Nature’s Basket, Big Basket & Foodhall across 6 cities – Mumbai, Pune, Delhi, Bangalore, Chennai & Hyderabad. We also have exciting new innovations in the pipeline – watch this space for updates.


Botanical name: Momordica cochinchinensis Family: Cucurbitaceae (Pumpkin family)
Chinese cucumber is a traditional medicinal plant in India, China and Vietnam, commonly seen growing in gardens with its red fruit and red pulp. It is found throughout Asia and Australia. It is used in cooking, to make candy and jam, and is thought to support the health of the eyes. Aril, the red, oily pulp surrounding the seeds, is cooked along with seeds to flavor and give its red color to a rice dish, xoi gac, which is served at festive occasions such as weddings in Vietnam. It has large leaves and large white flowers.
Medicinal uses: Seeds are used in Ayurvedic and Chinese traditional medicine. The total beta-carotene in this fruit is very high.
The flower labeled Chinese Cucumber is ...


1.5 to 2 lbs Round Steak
½ cup flour
¼ cup canola oil
2-3 potatoes sliced thin
3-4 carrots sliced thin
1 large onion sliced thin
Preheat over to 400
Spray a 9x13x2 in casserole dish with non stick-cooking spray
Wash, and trim steak, season flour with salt and pepper, and coat steaks, then pan fry in a small amount of oil and place in the baking dish. Saute your onions in the leftover oil.
When all steaks are browned and in dish, add potatoes, onions, carrots, over the top of the meat. Use some of your leftover flour coating to make a gravy in the pan of leftover drippings. Simply stir 1/4 cup or so of the flour in the pan brown a bit and then, add 2 to 3 cups of water and heat until barely thickened and pour over veggies and meat.
Add more salt and pepper if necessary.
Bake for an hour covered with foil. Serve as desired
Rachel's Notes: Browning the onions is crucial in this recipe it makes the flavor much richer, also you may have to use a food processor to get everything thin enough, I used mine and the potatoes cooked nicely, the first time I cooked this casserole I have to bake it almost 2.5 hours to get everything done. I found the recipe here She has lots of great recipes.
This is a family favorite


About McAsia Foodtrade Corporation
We source and import a diverse selection of authentic Asian food products from countries such as Japan, China, Thailand, Malaysia, Indonesia, Taiwan, and more.
Dry & Frozen Foods
We have an extensive collection of authentic dry goods ingredients that caters to your daily Asian cravings. Our We also have our house brands such as Ozaki, King Chef. Catered brand for example ABC Heinz, Heng’s, Meet U, Thai Dancer, Gaban, Vico, Somi, Otafuku and many more.
We also offer a variety of frozen meats like Um-mami, Okani, Kobeichi, Frozen seafoods from Sea Chef and ready to go meals We also have Juices and syrups from Longbeach for non –alcoholic drinks, while Kubota, Ozeki, Kirishima for Alcoholic category. We also have Milkasa for Dairy Milk and of course not to mention our packaging materials from McPack.
Be refreshed by the selections of our teas, juices, syrups, coffee, alcoholic, and unique drinks that cater to diverse tastes. Here are some of our beverage brands: Meet U, Vico Fresh, LongBeach, Ozeki, and Kirishima.
Our Growth & Expansion:
With a commitment to delivering excellent services, we have consistently expanded our customer base nationwide. In 2017, McAsia invested significantly in Enterprise Resource Planning (ERP) software to ensure seamless processing and operations. Additionally, we established our Cebu warehouse better to serve clients in the Visayas and Mindanao areas and introduced more Asian products to meet our client’s growing needs.
Safety and Quality Assurance
Our dedicated Culinary and Quality Assurance Team goes the extra mile, adhering to strict quality measures of international food safety standards. We select only the best and most trusted suppliers, ensuring the authenticity and quality of every product we bring to satisfy your asian cravings.
Storage And Facility
Committed to ensuring safety and quality, McAsia Foodtrade invested in a multilevel racking system with expanded storage capacity. Supported with WMS that ensures an efficient and effective supply chain operation.
We at McAsia Foodtrade are proud of our extensive distribution system. We guarantee that every product reaches you in its best condition. Our persistent commitment to efficiency and timeliness allows us to deliver on-time to a wide range of clients, including retailers, supermarkets, restaurants, e-commerce platforms, and numerous food venues nationwide. All of this is possible thanks to our skilled staffs, well-maintained and fully equipped inhouse delivery trucks.
To achieve total customer satisfaction by developing an efficient supply chain with high levels of professionalism and personalized service.
To create and maintain healthy work environment that provides recognition, personal development and opportunities for career growth.
To ensure business growth and consistent return on investments through collaboration and strong partnership with our business partners.
To provide our valued customers with a wide variety of goods and services that satisfies their needs and requirements.
To be the most preferred business partner in the food industry with diverse range of high-quality Asian products.
OUR CORE VALUES


Christmas Lunch Tickets & Christmas Food Menu
For 144Club Sunday 17th December Christmas Tickets use Pay Pal Below (You Do Not Need to Have a Pay Pal Account to Use this Service, you can use your Debit/Credit Card through this Pay Pal service). Don't forget to click refresh to ensure you have the latest ticket page.
Alternatively book for the Christmas lunch by phoning Margaret on 01634 365453
Christmas Food Menu 2017
Before ordering your tickets below please take a moment to choose your food selection.
2017 Christmas Lunch Menu
Starters: Vine Roasted Tomato Soup with Garlic & Herb Croutons (V), or, Duck & Orange Pate with Cranberry Relish, or, Deep Fried Camembert with Ciabatta & Roasted Tomato Chutney (V)
Main: Traditional Christmas Dinner - Roast Norfolk Turkey with all the trimmings including Cranberry & Orange Stuffing, Chipolata & Bacon Roll, Roast Potatoes & Vegetables, or, Grilled Salmon Supreme with a Dill Cream sauce, or, Roasted Vegetable Strudle (V)
Dessert: Christmas Pudding with Brandy Cream, or, Fruits of the Forest Cheesecake with Raspberry coulis, or, Chocolate Yule Log with Vanilla Cream (V)
Sunday Christmas Lunch Pay Pal Online Tickets
Important Please Read:
Select a 2 Course or 3 Course music & food member or non-member ticket below, select your course type (eg. 2 Course Starter/Main), list your menu choice in the message field using the bold type from the menu above (eg. Tomato / Turkey / Xmas Pud) or leave blank and we will email you for your choices, click and to cart, then select the number of tickets you want in your cart before proceeding to checkout or returning to select different types of tickets (or return to amend your menu choice list in the message field).
If you are not a member then simply select a non-member ticket. If you want to become a member then please join for £12 by phone before purchasing your ticket. For more information on membership click here.


Triathlete Kaisa Sali is one of Finland’s best endurance athletes and at the top level of her sport globally. Sali has, for instance, won the European Championships, as well as silver and bronze in the World Championships. For a top athlete, eating healthy is important, but who said healthy food cannot be delicious as well? Read Kaisa's tips for healthy treats below!
"For athletes, healthy eating is as important as training. The old cliché “you are what you eat” is perfectly true: diet is fundamentally important to both performance and recovery.
However, there’s no reason for a good diet to be complicated. As long as you stick to a few basic rules, mealtimes will bring no stress at all.
For me, the most important things are timing of meals, drinking enough water, the quality and variety of the food, plentiful use of vegetables, having a good supply of high-quality protein throughout the day, and balancing carbohydrate intake with energy consumption. This might sound complicated, but my diet is really quite simple.
When it comes to cooking, most important of all is what’s in your fridge. At home we always have a good variety of vegetables and fruits, good-quality oil, eggs, milk and oatmeal. These ingredients are more than enough to rustle up a quick but healthy meal whenever needed. In addition to having a good range of healthy ingredients, another thing that makes food preparation handy is having high-quality cooking utensils, and keeping your kitchen clean and tidy.
Overnight oats and hamburgers
Among the regular food favourites in our house are overnight oats almost every morning, and a burger every Friday. I’m usually the one who makes breakfast.
The content of the porridge varies, but most often it has natural yoghurt, oatmeal, berries and fruits, nuts or seeds, and a pinch of salt. I mix the ingredients in a bowl in the evening, put it in the fridge, and in the morning a soft, filling and delicious porridge is waiting to be served.
My morning starts with a big glass of water, after which I go for a short morning run. As soon as I’m back, I enjoy a bowl of overnight oats, and drink another glass of water and a huge cup of coffee. After this, I’m ready for the training day ahead!
We took up our Friday burger tradition again last summer, when we were in the US. It’s a simple idea: a hamburger for dinner every Friday. My favorite hamburger is made with a fresh wholegrain roll. These are easy to find from local bakeries here in Italy. We often have different kinds of vegetable steaks in the burger, since my husband doesn’t eat meat. My favourite burger filling of all, though, is a patty of good-quality minced beef seasoned with salt and pepper.
I also include the traditional elements – lettuce, tomato and cheddar cheese. One of my more peculiar favourites is the Aussie burger, with a portion of roasted beetroot. Another amazingly good burger filling is caramelised onion – onion that has been browned gently with a little sugar or honey. For the sauce, I stick with good old ketchup, and sometimes I’ll have burger sauce from the supermarket shelf.
For me, a hamburger has to be accompanied with a green salad with fresh pineapple pieces. A hamburger meal can be made from scratch in less than half an hour, and with its high-quality meat, wholegrain bread and fresh vegetables it’s a great example of a quick, delicious and healthy meal."