- 1 Golden Corral Breakfast Hours
- 2 Golden Corral Breakfast Times
- 3 Golden Corral Breakfast Menu with Price
- 4 What Time Does Golden Corral Open in 2022?
- 5 What Time Does Golden Corral Close?
- 6 Golder Corral Lunch and Dinner Hours
- 7 Is Golden Corral Open During the Holidays?
- 8 Is Golden Corral Open 24 hrs?
- 9 Golden Corral Contact Details
- 10 Get More Free Reward Prizes
- 11 Conclusion
- 12 FAQs – Golden Corral Restaurant
Golden Corral Breakfast Hours
If you’re a client and want to appreciate anything, you should purchase the necessities. During Golden Corral Breakfast Hours, go and enjoy breakfast there.
Golden Corral is an American restaurant chain that offers all of its patron’s delectable American cuisine. During your visit to Golden Corral, you can also sample new menu items during Golden Corral Breakfast Hours.
You may already eat whatever you want for breakfast, lunch, or dinner, including homemade desserts and ice cream of the highest caliber. The restaurant is well known for its distinctive carrot cake, which you shouldn’t miss.
The breakfast and lunch costs at The Golden Corral are very reasonable and packed with nutritious value that is well balanced. Don’t forget to savor the Golden Corral Buffet if you’re at the Golden Corral.
if you want to sample all the waffles, pancakes, bacon, and cinnamon rolls. You may also use fresh eggs and fillings to make your own masterpiece at the Omelet Station. If you wish to sample a delectable lunch menu, The Golden Corral Buffet Price is another important draw.
So, if you’re wondering when Golden Corral stops serving breakfast because you don’t want to miss out on this opportunity, wait till we tell you everything.
We people eat breakfast with pleasure. Many people rush out of bed in the morning to go to their 9 to 5 jobs, sometimes skipping breakfast altogether. The Golden Corral, however, explains why in detail.
Therefore, attempt to search the Golden Corral Locations Near Me on the website so that you don’t skip breakfast.
Golden Corral Breakfast Times
Check the Golden Corral Breakfast Hours on all weekdays to see what time breakfast is served. So here are the hours for the Golden Corral breakfast buffet, please:
|Week Days||Opening Time||Closing Time|
Golden Corral Breakfast Menu with Price
If you’re curious about the price of Golden Corral. Golden Corral’s prices are often reasonable, and on top of that, they are worthwhile because their breakfast is a fantastic way to start the day.
|Name of the item||Quantity||Price|
|Bacon||4 Oz||$ 0.99|
|Bacon (Big size)||8 Oz||$ 2.99|
|Light breakfast (Continental)||–||$ 7.50|
|Breakfast – Worth going for||–||$8.50|
The price may vary depending on where your restaurant is located, so be sure to go when Golden Corral is serving breakfast. Never choose the aforementioned menu at the Golden Corral.
These are some of the most popular breakfast foods offered during Golden Corral Breakfast Hours. In addition, they also offer the following dishes for breakfast:
- Creamed Chipped Beef
- Spinach Quiche
- Breakfast Burrito.
- Ham (Baked)
- Sausage, Links and smoked, Patties.
- French Toast
- Scrambled Egg
- Potatoes – Hash Brown
- Corned beef
- Flaky biscuits
- Plain pancakes, Blueberry pancakes
- Hash brown casserole.
Eating the right combination of breakfast is your choice and therefore you must select the best breakfast combo during Golden Corral Breakfast Hours.
What Time Does Golden Corral Open in 2022?
If you are aware of Golden Corral’s opening hours, you may plan your visit accordingly. You may gain from it. Knowing Golden Corral’s hours of operation will help you plan your visit.
The opening hours of Golden Corral restaurants can vary based on location and other considerations. Since there are more than 500 Golden Corral restaurants around the country, not all of them open at the same time, people frequently inquire about what time Golden Corral is open. All adhere to the same Golden Corral Breakfast Hours while serving customers at various times.
Some eateries open around 6:30 in the morning, while others open at 7 or 7:30. However, Golden Corral opens its doors at roughly 7:30 AM. But could you first establish whether The Golden Corral is still open?
You can take advantage of the Golden Corral Breakfast Buffet provided you are aware of if the restaurant is still open. This breakfast buffet is available at Golden Corral for just $7.99. Various age groups will pay different prices for the buffet. Consider that the price of the Golden Corral buffet for an adult is $7.99.
Additionally, you should be aware of how much Golden Corral costs for seniors and children.
However, it goes up to $5.19 for kids between the ages of 4 and 9.
Senior citizens pay just $6.99 for the item.
The Golden Corral Buffet is free during the Golden Corral Breakfast Hours if you bring your 3-year-old.
What Time Does Golden Corral Close?
If you are unaware of the Golden Corral closing time, you risk missing out on the chance to enjoy one of the restaurant’s delectable menu options. If you are considering and making plans to visit restaurants but are unsure of when Golden Corral closes, you will have to go back to your home or office feeling hungry.
Nearly all restaurants adhere to a standard closing time of roughly 10:00 PM. You are not allowed to request breakfast or lunch during that time. The Closing Time is the primary motivator behind this customer/guest survey. Your opportunity to purchase food during Golden Corral’s breakfast and lunch hours has passed.
If you visit the Golden Corral in Orlando, Miller Lane, Erie, Pennsylvania, or Hialeah, for example, the closing hour might not be the same for all of the sites.
You must unquestionably get in touch with the Golden Corral that is situated in your area due to the distinctions in locations. No matter if you are at the Golden Corral in Green Bay or Spokane, you must confirm the closing time for each location.
Golder Corral Lunch and Dinner Hours
|Day||Lunch hours||Dinner Hours|
|Monday – Thursday||10:45 to 4:00 PM||4:00 pm to 10:30 PM|
|Friday||10:45 to 4:00 PM||4:00 pm to 10:30 PM|
|Saturday||11:00 am to 4:00 PM||4:00 pm to 10: 30 PM|
|Sunday||Open all time||11:00 am to 10:00 PM|
Is Golden Corral Open During the Holidays?
If you want to enjoy some delicious meals during the holidays at the restaurant Golden Corral, be aware of its holiday hours. If you’re busy during the holidays and want to eat at any restaurant, you can forget what time Golden Corral closes.
However, if you decide to go there, you’ll find out the hours of operation. Both holidays when the establishment offers food and those when it doesn’t have been listed.
The most crucial information to know is if Golden Corral will be open on Christmas Day in 2021 and whether it will be open on Thanksgiving.
|Days||Golden Corral Hours|
|Christmas Day||Open and Regular|
|Easter Sunday||Open and Regular|
|Thanksgiving Day||Open and Regular|
|Easter Monday||Open and Regular|
|Mother’s Day||Open and Regular|
|Tax Day||Open and Regular|
|Halloween||Open and Regular|
|Good Friday||Open and Regular|
|Independence day||Open and Regular|
|Black Friday||Open and Regular|
|Mardi Gras Fat Tuesday||Open and Regular|
|Valentine’s Day||Open and Regular|
|Memorial Day||Open and Regular|
|Father’s day||pen and Regular|
|New year’s eve||Open and Regular|
|Veterans day||Open and Regular|
|St.Patrick Day||Open and Regular|
|Columbus Day||Open and Regular|
|New Year Day||Open and Regular|
|Presidents Day||Open and Regular|
|Labor Day||Open and Regular|
|Cinco de Mayo||Open and Regular|
|Martin Luther King jr. Day||Open and Regular|
Is Golden Corral Open 24 hrs?
No, restaurants have set hours, so you won’t find any that are open round-the-clock. Whoever wants to sample something must also be aware of what time Golden Corral stops serving breakfast. You cannot ask the staff for more breakfast after the allotted time has passed.
Golden Corral Contact Details
If you have any queries, related to what time golden corral stop serving breakfast,
You may directly reach them at the below address:
Golden Corral Official Website: https://www.goldencorral.com/
Golden Corral Corporation
5400-Trinity Road Ste.-309
Get More Free Reward Prizes
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I hope we provided you with all the information you needed to schedule your visit to Golden Corral during Golden Corral Breakfast Hours. If not, you can use this link to discover the location nearest you and enjoy the mouthwatering food at Golden Corral during Golden Corral Breakfast Hours. Write to us in the comment section if you have any additional questions or would like to share something with us. We would be pleased to respond.
FAQs – Golden Corral Restaurant
Q.1 How can I find Golden Corral Location?
- Open the website: Goldencorral.com
- Go to Find Location
- Enter your city name/zip code
- Click Submit
There are different locations that you can choose from.
- Golden Corral Hialeah
- Golden Corral Erie Pa
- Golden Corral Orlando
- Golden Corral Miller Lane
- Golden Corral Ontario
- Golden Corral Orlando
- Golden Corral Miller Lane
- Golden Corral Spokane
- Golden Corral Green Bay
The Golden Corral Ontario is also in your city if you live in Canada. If you’re a visitor or newcomer, and you’re wondering, “Where can I discover the Golden Corral Open Near Me?” then follow the directions above.
Q.2 What are the Golden Corral Prices For Adults?
The price of Golden Corral price for adults is $7.99
for Seniors, it is $6.99
if your child is under 3 years – it is a free
child between 4 to 8 years: $4.19
child between 9 to 12 years $5.19
Q.3 Is The Golden Corral Still Open?
Depending on the location, you must call the restaurant’s contact number to find out if the Golden Corral is still open when you want breakfast. However, the phone numbers will change according on the location, so you must discover them on the Golden Corral website.


- 3 Avocados, pitted
- 1 Onion, diced
- 2 Tomatoes, diced
- 2 Cilantro sprigs, finely chopped
- Juice of 1 lime or lemon
- 1 Garlic clove
- Cayenne pepper to taste
- Sea salt to taste
- ½ cup Coconut water or purified water (or more to get the right consistency)
- Scoop the meat from the avocado skin. Cut the avocados into chunks, place in a large bowl, and mash with a spoon.
- Gently stir in the onions, tomatoes and cilantro. Squeeze in the lime juice and stir in salt to taste. Add the water as desired. Mmmm!
Tip: this recipe is great with flax seed crackers, rice crackers, or other gluten free crackers. Also great dip for carrots, celery, broccoli, bell peppers.


QAP Export, founded by Mr. Vijay Patil (Pune, India) is one of the leading fresh fruit and vegetable export company from India. Our main activity is export of bananas, pomegranate, onion & chillies for quality production. We have entered in to partnership with local farmers and vendors to produce highest quality fruits and vegetables according to global gap standard and good agricultural practice.
QUALITY AGRO PRODUCTS
QAP Agro is a established firm located in Maharashtra (India). QAP Export specializes in the worldwide trade of agricultural products and food ingredients. Whether it is Onion, Tomato, Chilli, Okara. Incorporated in 2015, the company has gained a huge deal of exports in a very short span, which shows our credibility. Geographical location: We are Located at Pune (India). Pune has nearby areas of production of onions, tomatos, grape, pomegranate, onion, and chillies. Nearest sea and air port MUMBAI is located only 2.00 hour journey from Pune. This is the major benefits of our geographical location.
We use our practical experience and in-depth knowledge to facilitate international Agri-business that generate economic growth, improve health and nutrition
We make use of food-grade packaging materials to ensure that the quality of the Agro Products does not get deteriorated during transit. Also, to retain freshness and to protect the products from being perished we use excellent quality packing material.
- Product Details
- Brand :
- Place of Origin : Not Given
- FOB Price : On Request
- Minimum Order Quantity : Not Given
- Supply Ability :
- Packaging & Delivery
- Packaging Detail : Not Given
- Delivery Detail : Not Given


Sunday, I had the pleasure of hosting a birthday celebration for my Mother In Law. No, she is not "one of THOSE" Mothers in Law. She is so kind, loving, thoughtful, giving and wonderful!! She knows just how to use her unique gifts in the lives of those around her. She has always taken joy in having tea parties with her three grand-daughters, so I thought it was only fitting that the celebration have a Tea Party theme.
The favors consisted of 2 individual tea bags wrapped in scrapbook paper envelopes, tied off with chocolate satin ribbon, plus a little chocolate lamb. Place cards were made with coordinating scrapbook paper.
In the upper left hand corner of each place setting, I used my antique punch glasses to house my tea bag shaped cookies dipped in chocolate and set off with string and tag, reading "Happy Birthday Liz". I got this brilliant idea from the lovely Kim at Frost Me Blog.
As for the food, I have my wonderful husband to thank for that. He started the meal with a cheese tray consisting of Hoop Cheese (the guest of honor's favorite), Gruyere, and Parrano, with fig paste, candied walnuts, and balsamic syrup. Then he prepared an amazing and colorful meal that we served buffet style.
We started with a Spinach Salad filled with delicious Strawberries, Candied Pecans, Feta, Bacon, and a Balsamic Vinegar Dressing.
Chicken Fingers and a Veggie Tray of Carrots, Celery and Ranch was especially designed for the younger guests, but the adults were allowed to partake too.
The main course was his very own creation, a Curried Stir Fry with Yellow Peppers, Pineapple, and Butter-Cilantro Basmati Rice. It is a perfect Gastrique!!
The Birthday Cake was Specially Ordered with a unique surprise for the Birthday girl. When she was growing up, her mom used to make a Caramel Cake with Coconut mixed into the icing. So to remind her of her decadent days gone by, I had them sprinkle coconut over a portion of the cake. It was Tasty and Beautiful!!
So the Sweet Tea, Water, and Salt & Pepper would be readily available, I set up a Beverage Station on top of the Microwave beside my place at the table.
I had seen so many of my blogger friends making the adorable Martha Stewart Pom-Poms. I couldn't believe how easy they were...and they made such a great accent hanging over the table!!
To welcome the Guest of Honor, I made a sign with Scrapbook Paper, Ribbon, and a Photo Mat.
Overall, it seemed everyone had a great time. We all enjoyed the time with family, celebrating the joy that Liz brings to all of our lives, and that is what matters the most!
As Seen On:


Litany Ristorante, opened in Manisa Industrial Park (MIP), will provide a feast of taste with outstanding examples of Mediterranean and Italian flavors.
Litany Ristorante, which was established in partnership with Sanver Süzek and Binali Yılmaz, will continue the quality offered in İzmir’s A7 City Club, Tepekule and Baca Restaurants with the same meticulousness in Manisa.
Litany Ristorante, which was opened next to the new MIP Headquarters building, brought together business people from Izmir and Manisa.
Thanking Litany Ristorante partners Sanver Süzek and Binali Yılmaz, MIP Chairman of the Board Sait Türek said, “Sanver and Binali Bey, who are well known throughout İzmir with their success in Tepekule and Baca Restaurant, have the same taste and taste in Manisa Industrial Park. We know that they will maintain their service quality. Litany will play an important role both in our company dinners and in hosting our guests who come to our region. I would like to thank everyone who contributed to the opening of this place, which MIP has needed for a long time,” he said.
Stating that they set out with the motto “Every Meal is a Feast”, Sanver Süzek said, “The quality and taste standards that we apply in our restaurants in İzmir will continue in the same way for lunch and dinner at Litany. At Litany, we can host 120 people indoors and outdoors. We opened a place that the Manisa Industrial Park needs, where company meals can be made and catering services will be provided.”
It Offers a Rich Menu…
Binali Yılmaz, one of the partners of Litany Ristorante, who stated that they will offer the best flavors of Mediterranean and Italian cuisine to their guests, stated that they will experience a taste journey in Manisa; “Our menu is very rich. There are a selection of flavors from local and Italian cuisines. We offer a wide variety of flavors from risotto to grill, pizza to salad, seafood to diet food and olive oil dishes. As in all our restaurants, everything is natural in Litany. All of our products are prepared without any additives.”
Underlining that they believe in the importance of the unique, fresh and natural foods and nutritional habits of the Aegean and the Mediterranean, Yılmaz continued his words as follows: We express our gratitude to everyone from Ayvalık olive producer to Foça fisherman, from Manisa grape producer to Aydınlı fig producer.


Joe & Seph's Popcorn
Joe & Seph's fabulous gourmet salted caramel popcorn is perfect for hotel guests. Produced in England by artisan food team, Joe & Seph, this delicious, moreish salted caramel popcorn is the ideal treat to offer guests from the hotel bar, the minibar, as a guest bedroom welcome gift, a treat from the hotel shop or as an extra special snack at turn-down time.
Joe & Seph’s Salted Caramel Popcorn is available in a range of sizes, suited to everything from a quick, light snack to a more leisurely graze. With its premium looking packaging and delicious buttery coloured popcorn kernels, Joe & Seph’s popcorn makes a nice change from peanuts and is perfect for hotel guests on the go.
Other flavours and sizes available on request.


Happy New Year y'all!!!
We're ringing in the New Year... on VACATION!!! We will be closed January 1-23rd...accepting NEW ORDERS beginning January 24th!!!
If you have any questions regarding order scheduling, please call 803-984-5997 or email: email@example.com
Thank you for using Hey Sugar Shop!!!
CONNECT WITH US
Our rich, creamy Pralines are truly a sweet southern specialty y'all! These traditional southern treats are a must have for any Praline lover... and so popular we decided to keep them around all year!!! Add a pound of Pralines to your next order...and SMITTEN your SweetTooth with these treasures from the old south!!!
MADE TO ORDER
We recommend scheduling all custom sugar cookie orders 2-4 weeks prior to date needed.
AVAILABLE FOR DELIVERY
Local Charlotte/Fort Mill/Rock Hill area delivery and US Shipping Available (local delivery fee may apply).
lease email firstname.lastname@example.org or call 803-984-5997 for additional ordering information.


Parking validations available when you dine here.
Ways & Means has the perfect location for its flagship ocean-to-table dining destination, and you’ll find us situated front and center on the main events plaza at Pacific City. Our award-winning seafood concept is a full-service restaurant committed to sustainability and localization of product with a tapas-style menu featuring a large variety of seafood and non-seafood offerings. Our menu is rooted in the traditional, timeless tradition of the American oyster house, making it an appealing concept for foodies and oyster traditionalists alike. Ways & Means also offers an innovative beer and wine list, including our own original IPA and Blonde Ale as well as red and white wines, that complements the coastal cuisine, along with classic cocktails to sip while you enjoy the view. With locations in Southern California and Portland, Oregon, the concept is poised for an expansion to San Diego, Seattle, Dallas, Hawaii, Asia and more.
5 for 5 Happy Hour: Guests can enjoy $5 well cocktails and small bites at the bar, all day, every day.
Lobster Monday - Every Monday, enjoy whole Maine lobster for $9.99! Available on a first come, first served basis.
Brewsday Tuesday - Enjoy $2 Fish Tacos, $10 Bottomless Blonde Beer and $10 Margarita Pitchers.
Wine Wednesday - 50% off select bottles of wine.
Thirsty Thursday - $6 Specialty Vodka & Gin martinis
Fizz Friday - $10 glasses of premium champagne & $6 sparkling cocktails.
Weekend Brunch - Every Saturday & Sunday from 10am-3pm, enjoy brunch specials and bottomless mimosas.
21022 Pacific Coast Hwy, Huntington Beach, CA 92648


This summer in Belgium, visitors to the Delhaize supermarket chain in Ixelles will receive produce that’s about as fresh as it gets. This is because the food market has plans to begin selling vegetables that are grown in a garden and greenhouse on top of its building.
The Brussel Times reports that 320 square meters (3,444 square feet) will be devoted to growing produce. Half will be used for a greenhouse and half to cultivate vegetables in the open air. When the seasons change and it becomes too cool or rainy to grow crops outdoors, the greenhouse will allow the store to continue growing produce indoors. Most notably, vegetables cultivated in the rooftop garden will be fresher and less expensive than organic options. The produce might be nutrient-dense and high-quality, but it cannot technically be labeled “organic” as it is “not cultivated directly in natural soil but on a rooftop,” says the supermarket.
The Delhaize supermarket hopes local schools and the community take advantage of the rooftop garden and become educated on the benefits of growing locally through visits and participation.
Commented Brussels Minister for the Environment, Céline Fremault:
“Developing healthy, quality vegetables, based upon short cycles, is one of the challenges for the Brussels region…If everyone embraces the idea, as Delhaize has done, we will attain our target of 30 percent of fruit and vegetable production through urban agriculture, way before 2035, as is currently planned.”
“If everyone embraces the idea, as Delhaize has done, we will attain our target of 30% of fruit and vegetable production through urban agriculture, way before 2035, as is currently planned,” she added.
As of yet, the Delhaize supermarket is unsure of how much food can be grown. However, it is eager to become the “first food store in Belgium” to undertake such an initiative and seeks to inspire other supermarkets in the process.
What are your thoughts? Please comment below and share this news!


Add the peanut butter and maple syrup to a saucepan and heat over medium heat on the stove. Stir well until the maple syrup has melted into the peanut butter. The mixture will be thick but smooth. Remove from the heat and set aside.
In a large bowl, toss together the Cheerios and popcorn. Pour half of the peanut butter mixture over top and mix to distribute with a spoon or spatula. Pour the other half of the peanut butter mixture into the bowl and mix again until all of the Cheerios and popcorn are coated.
Line an 8 X 8 inch baking pan with parchment paper and press the Cheerio mixture into the pan tightly. Make sure to press it into the sides and corners well. Set aside.
In a sauce pan, melt the dark chocolate chips. If needed, add a tablespoon of coconut oil to thin it out. Pour the chocolate over the peanut butter Cheerio bars. Tap the pan on the counter a few times to even out the chocolate. Place the pan in the fridge until the chocolate is just set (about 20 minutes). Try not to leave the pan in the fridge for too long or the chocolate will become too hard to slice. You want the chocolate to be slightly soft.
Once the chocolate has set, remove the peanut butter Cheerio bars from the pan and flip the entire thing upside down on a cutting board so the chocolate is on the bottom. Use a thin sharp knife to slice 8 bars out of the square and enjoy!


Experience the specialities of our international and local cuisine in the Hotel Previo restaurant with a summer garden, BBQ grill and 100 seats capacity.
All of our dishes are prepared by using only the best and frest ingredients. We aim to offer meals that can satisfy the appetite of even the most demanding customer. Our restaurant is also an ideal place for any type of event, whether it is for business or family purposes with the option of arranging a coffee break and even an entertainment. Come and enjoy!
Restaurant opening hours: 7:00 - 23:00
We offer new, revolutionary online reservation system R+, besides that we implemented connector to local and international portals Previo Global
Check out our facebook pages to learn everything about Previo!
Are you thinking about changing the website? Contact us!


Blood Orange and Almond Cake
This cake is an adaptation of a recipe by the famous chef Claudia Roden, it’s really easy to make and also gluten and dairy free. It uses a whole orange, skin and all, which gives the cake a really great deep flavour. I love it served with thick greek yoghurt, chopped almonds and a generous drizzle of honey. If you want to go all out, enjoy it with the poached rhubarb too….
- 2 whole blood oranges
- 3 medium eggs
- 125g ground almonds
- 125g caster sugar, plus a tablespoon for the orange upside-down topping
- 1/2 teaspoon baking powder
- Preheat the over to 180 degrees celsius and line the bottom and sides of a 16cm cake tin with baking paper
- Place one whole orange in a microwavable bowl, pierce it once and cover the bowl with cling film. Microwave the orange for 3-5 minutes until its soft and squishy. Allow to cool.
- Meanwhile, cut the second orange into thin slices. Sprinkle a tablespoon of sugar over the bottom of the cake tin and place slices of orange on top. You can overlap them slightly in a nice pattern. This will give you an orange topping to your cake once you turn it out of the tin.
- Beat the eggs in a large bowl. Add the ground almonds, baking powder and caster sugar.
- Retrieve your microwaved orange. Chop it into quarters. Remove any pips and blitz it in a food processor or with a hand blender.
- Stir the blitzed orange into the cake mix and pour the whole mixture into the cake tin.
- Bake in the over for 35-40 minutes until the top is golden, firm and springy to the touch and a knife or skewer comes out clean.
- Allow to cool for 5 minutes and then turn the cake out onto a cooling rack with the sliced oranges on the top. Remove the baking paper and allow the cake to cool completely before tucking in.
Perfectly Pink Poached Rhubarb
Rhubarb is one of my all time favourite flavours. In crumble, in salad, in jam, in sweets. In January perfectly pink forced rhubarb is in season and I love to simply poach it to preserve the gorgeous colour. I use a little cardamon too for a hint of warming spice. This is so straight forward and you’ll have a gorgeous bowl of rhubarb to brighten up your puddings, yoghurt or porridge….
- 400g rhubarb
- 200g water
- 200g caster sugar
- 5/6 cardamon pods
- Put the water, sugar and crushed cardamon pods in a pan. Heat and gently bring it to the boil.
- Chop the rhubarb into approx. 4cm pieces.
- Add the chopped rhubarb to the sugar syrup and turn off the heat straight away. Cover and allow to cool completely.
PS keep hold of the rhubarb syrup and add a little to your G&T!
This is pure chocolate indulgence and that, in my opinion, is the best way to see in the New Year! Ginger-nut, cranberry and pistachio rocky road, topped with creamy white chocolate cheesecake – this is a pudding that needs no baking at all, just stirring, mixing and some time in the fridge. A great one to make during these ‘bit-in-between’ days before New Year’s Eve when you’ve had enough of scrabble!
Both parts are quick to make but the chocolate base needs at least two hours in the fridge before you make and add the cheesecake topping. As the cheesecake also needs time to set, I recommend making it a day ahead and leaving it overnight. I decorated mine with super tart stewed cranberries (instructions below), but fresh raspberries work well too, either way this sweet pudding goes really well with a little sharpness.
Make it in a round tin to serve as slices for pudding, or in a square tin ready to cut it into smaller pieces if you’re feeding lots of party-goers! My top tip is to leave it out of the fridge for 10 minutes before cutting and then use a hot sharp knife to cut neat pieces.
Rocky road base
- 175g dark chocolate
- 100g unsalted butter
- 2tbs golden syrup
- 150g ginger nut biscuits
- 75g each of chopped pistachios, dried cranberries and mini marshmallows. You can freestyle these ingredients to include other nuts, fruits and treats if you like, just aim for the same quantities.
- 175g white chocolate
- 300g full fat cream cheese at room temperature
- 300ml double cream
Cranberry decoration (optional – try fresh raspberries instead)
- 150g fresh cranberries
- 100ml water
- 100g sugar
- Line the base and sides of a 20cm loose-bottomed or springform cake tin with baking paper
- In a pan, over a low heat, melt and stir together the dark chocolate, unsalted butter and golden syrup. Set to one side.
- In freezer bag or deep bowl, crush the ginger nut biscuits so you have a mix of chunkier pieces, smaller pieces and crumbs.
- Stir the crushed biscuits, chopped nuts, cranberries and marshmallows into the chocolate mix.
- Pour it into the cake tin and use the back of a spoon to press it down and make the top as flat as possible.
- Leave in the fridge for at least two hours before making the cheesecake topping.
- Once your chocolate base has set, break up the white chocolate and in a heatproof bowl gently melt it in the microwave or over a pan of simmering water. Leave it to one side to cool slightly.
- In a large mixing bowl, beat the cream cheese so it’s smooth and soft, then stir in the melted white chocolate.
- In a separate bowl whisk the double cream so it’s thick but only just holding its shape.
- Gently fold half the whipped cream into the cream cheese and chocolate mixture, followed by the second half.
- Spoon the cheesecake mixture on top of the rocky road base and use a small palette knife or the back of a spoon to level the top as much as possible.
- Leave it to chill in the fridge until set. I suggest making it the day ahead and leaving it overnight.
For the cranberry topping – put the cranberries, sugar and water in a pan and cook over a gentle heat until the cranberries start to soften and pop and the water and sugar becomes thick and syrupy. Drain the cranberries and leave to cool on parchment paper. Roll them in some loose case sugar to coat them.
A wonderful alternative to the love-it-or-loath-it, fruit-filled Christmas cake. This cake is rich, full of flavour and makes a gorgeous pudding as well as a treat to enjoy in front of a Christmas movie. I like to dress mine up with lots of edible sprinkles, dried cranberries, gingerbread biscuits and sprigs of rosemary to make it super festive!
For the cake (makes one 22cm cake):
- 175g soft unsalted butter
- 175g golden caster sugar
- 3 medium eggs (beaten)
- 175g self-raising flour
- 1.5tsp baking powder
- 1tsp ground ginger
- 2tbs cocoa powder
- 2tbs hot water
- 1tbs black treacle
- 1tbs milk
- 20g chopped stem ginger in syrup
For the buttercream:
- 400g icing sugar
- 250g soft unsalted butter
- 2tbs ginger syrup from the stem ginger jar
Ideas for decorations: Sprinkles, dried cranberries, springs of rosemary, mini meringues, marshmallows, chocolate buttons, gingerbread biscuits, sparklers!
- Grease and line with baking paper a round 22cm cake tin and pre-heat the oven to 180 degrees
- Beat the butter and sugar in a stand mixer or with an electric hand whisk until pale and fluffy
- Gradually add the beaten eggs and keep whisking
- Then mix in the sifted flour, baking powder and ground ginger
- Mix the cocoa powder with hot water to make a paste and stir into the cake mix
- With a spoon, fold in the black treacle, milk and chopped stem ginger
- Pour the mix into the tin and bake for 30-40 minutes, until the cake is springy to the touch and you can insert a sharp knife into the centre and it comes out clean
- Wait five minutes, then turn the cake out of the tin onto a cooling rack
- When the cake is cool, beat the icing sugar and butter together until really pale and add the stem ginger syrup from the jar
- To decorate, turn the cake upside down, so the flat bottom is now the top! Spread the buttercream over the cake with a palette knife or back of a spoon. Or, if you’re feeling fancy, pipe the buttercream. Dress the cake with all your favourite festive treats!
This recipe will make you two very indulgent jars of sticky, golden, festively-spiced caramel goodness. Drizzle it on ice-cream, pancakes or popcorn, use it in brownies, stir into coffee or hot chocolate or just sneak it straight from the spoon….
- 400g caster sugar
- 250ml water
- 2 cinnamon sticks
- 6 whole cloves
- 2 whole star anise
- 1tsp mixed spice
- 200g butter
- 200ml whipping cream
- Put the sugar, water and spices in a saucepan and bring to the boil. Resist the temptation to stir the mixture or it may crystallise
- Keep it gently bubbling until the sugar melts and the caramel turns a golden caramel colour
- Add the butter and stir until it has all melted. It it very hot and will fizz and bubble so take care
- Take the pan off the heat and slowly mix in the cream
- Pour the caramel through a sieve, into a jug to remove the spices. Pour into two jars and allow to cool
- It will keep in the fridge for two weeks. Allow it come to room temperature or warm slightly for perfect drizzling consistency as the caramel will set firm in the fridge
A fruity take on traditional gingerbread, these biscuits make an excellent gift boxed and be-ribboned in a beautiful tin or kilner-style jar. They go down a treat with a hot chocolate after a winter walk…
- 100g butter
- 125g soft brown sugar
- 2tbs golden syrup
- 300g plain flour
- 1tsp bicarbonate of soda
- 2tsp ground ginger
- ½tsp ground cinnamon
- ½tsp ground nutmeg
- Zest of 1 orange
- 1 medium egg
- Beat the butter and sugar in a stand mixer or with an electric hand whisk until pale and fluffy
- Add the beaten egg and golden syrup
- Stir in the sifted flour, bicarbonate of soda, spices and orange zest to form a dough
- Wrap the dough in cling film or parchment paper and chill in the fridge for at least an hour before rolling and cutting
- Preheat the oven to 180°c
- Sprinkle your table with flour and roll out the dough so its approx. as thick as a pound coin. If you don’t have a rolling pin, a wine bottle is a good substitute!
- Cut out shapes with biscuit cutters or a sharp knife
- Bake your biscuits in the oven until golden – between 5-10 minutes depending on the size of the biscuit. They will be slightly soft when they come out of the oven but firm up as they cool.
Light and fluffy, crispy and chewy, meringues are ideal to follow a festive feast, especially if Christmas pud isn’t your thing! Serve with whipped cream, raspberries and pomegranate seeds for added festive flavour. These are quite quick to make but take a while to cook as you need to allow the oven to go cold once they’re baked. I suggest making them in the evening and leaving them overnight…
- 4 egg whites (approx. 160g egg white)
- 300g caster sugar
- 75g raspberries
- 1tbs icing sugar
- coconut flakes
- Clean your whisk and mixing bowl with white wine vinegar or lemon juice to make sure there’s no trace of grease
- Press the raspberries through a sieve to remove the seeds. Mix the icing sugar with the fruit puree and put to one side
- Pre-heat the oven to 140 degrees
- Whisk the egg whites until they are thick, foamy and hold stiff peaks. The whisked whites should hold firm and not flop over when you pull the whisk up and out of the bowl
- Add the sugar one tablespoon at a time until the meringue mixture is thick and glossy
- With a spoon, fold in the raspberry puree so it’s rippled through the meringue
- Dollop tablespoon-fulls of meringue onto a baking tray lined with parchment paper
- Sprinkle the meringues with the coconut flakes
- Bake in the oven for 30 minutes and then switch of the oven with the meringues inside and leave the oven to cool completely – about four hours or overnight.
Hello. Welcome to my brand new blog! This page is a chance to go ‘behind the scenes’ in my kitchen, a place to discover new ideas and inspiration, and hopefully get to know me and Milk Street Kitchen a little better!
So, I thought I’d use this first post to say hello and tell you a little about me….
My name is Ellie and I live and work in the lovely little town of Haslemere, which is nestled in the countryside on the border of Surrey, West Sussex and Hampshire.
My husband and I have a gorgeous little girl who has just turned one – still a bit young to be my assistant!
I grew up by the sea and my favourite place to relax and blow away the cobwebs is on West Wittering beach in sunny West Sussex.
I am an enthusiastic newcomer to gardening and hoping to get my own little edible flower garden up and growing this summer, so I have a ready supply of prettiness to top my cakes.
I used to live in Austria. Oh my the cakes! From baked cheesecakes to the traditional chocolate Sacher Torte – I was in cake heaven. And the mountains weren’t bad either!
One of my favourite parts of my job is meeting engaged couples at venues, events and for tastings. It’s such a happy time in people’s lives and a real pleasure to play a little part in that when I have the opportunity to design and bake their wedding cake.
If you’re currently looking for sweet inspiration for your wedding day or special occasion I’d love to hear from you and meet in person! Feel free to drop me a line anytime at email@example.com to say hello.


The Dining Hall
Great care is taken to ensure that students are provided with a healthy diet and food of high quality. The Dining Hall is managed by CulinArt Group, a dining services company with clients in 17 states.
CulinArt Group is excited to be your dining services partner at Keio Academy. We provide innovative dining solutions to help students eat and live well. Fresh, handcrafted food is always the CulinArt way.
CulinArt Group is a boutique dining services provider with a regional focus and national presence. We joined the Compass Group family of companies in 2016 as an independent niche sector maintaining our brand, identity, infrastructure, culture, and distinction.
Our management team at Keio Academy represents the upper echelons of our company’s culinary talent and expertise.
The Keio Dining Experience
Since Keio Academy is affiliated with Keio University in Japan, students and families considering Keio Academy of New York might expect an all-Japanese food menu. While CulinArt strives to provide authentic Japanese cuisine, we embrace the Academy’s mission to “combine the best of Japanese, American and Keio cultures” with a dining services program and menus that do the same. We also incorporate cuisines and flavors from cultures around the world to provide an immersive and comprehensive culinary experience.
For example, at Keio Academy:
· The Chef’s Table features comfort-style hot entrees with hearty side dishes.
· We showcase international micro concepts, such as Noodle Bowls, Bibimbap, Mediterranean, Caribbean, and Cocina Fresca Mexican cuisine.
· Our Salad Bar is stocked full of the freshest seasonal produce with a variety of colors, flavors, and local ingredients.
· The Market is open mornings and afternoons, offering a variety of packaged snacks, power packs, bottled beverages and quick bites. Students make purchases using the Eatify app, which keeps foot traffic to a minimum and provides the convenience students crave.
· Our Kettle Soup is always made from scratch. Both Miso Soup and rice, with Japanese toppings, are offered at every meal period.
Hashim Abdel is the Director of Dining Services for CulinArt here at Keio Academy of New York, a position he has held for 16 years.
Born in Egypt, Hashim grew up working in a family-owned food business and earned a bachelor’s degree from Helwan University at Cairo. He emigrated to the United States 40 years ago and has over 30 years of experience in various food service hospitality environments, including hotels, colleges, and businesses in the local area.
Hashim’s vision at Keio Academy is to provide authentic cuisine as well as excellent service to the Keio family, all with the utmost safety in mind. In pursuing this vision, he has received the Extraordinary Continuous Service and Dedication Award from the Keio Academy Board of Trustees.
Menus and Events
CulinArt offers a wide variety of rotating concepts so guests will never experience menu fatigue. Our action stations are inspired by global and regional tastes and culinary trends to keep Keio Academy’s program fresh, engaging, and on-trend.
We have a strong commitment to honor and celebrate the local colors and produce of the season. The fresh harvest from spring to fall is a daily highlight of our food selections. This concept elevates the Keio student experience by presenting restaurant-quality plates with local, sustainable ingredients during the harvest months.
CulinArt’s mission is to constantly evolve our culinary, social, and environmental practices, and to exceed your expectations, every day. By preparing delicious, high-quality food that meets ever-changing needs, we offer the best of all worlds: mouthwatering dishes that are exceedingly nutritious and present the least amount of negative impact to our planet.
CulinArt’s team of chefs, registered dietitians, and wellness consultants present Keio Academy students with exciting and engaging educational moments throughout the school year:
- On “Try It Tuesdays” we not only challenge students to taste something new and different, but we let them know how and why it is beneficial to their health. On “Wellness Wednesdays” we focus on timely nutrition trends and themes.
- To keep the dining program fresh and on-trend, we host special events, including PopUp Cafés, Guest Chef Series, Teaching Kitchens, and Smoky Roads Traveling BBQ.
- We celebrate diversity through food with special menus in recognition of cultural heritage months.
- We like to have fun! Our dining services team celebrates theme days such as National Meatball Day, International Falafel Day, and National Noodle Day; and holidays/celebrations like the Lunar New Year, Diwali, Cinco de Mayo, and many more.
Be on the lookout for special health and wellness promotions throughout each month. Be sure to say hello to our friendly wellness experts the next time they visit Keio Academy!
Health and Wellness
CulinArt encourages students to maintain a healthy lifestyle—one that incorporates wholesome, balanced food choices, regular exercise, and an overall attention to living well.
Our signature “Eat Well” menu program comprises recipes that incorporate whole, naturally flavorful, and nutritious foods prepared with healthful cooking methods. We use spices and herbs so that Keio Academy students get more of what they need—necessary nutrients, fabulous flavor, and pleasing presentation.
Our “Eat Well” from-scratch creations contain:
· Beneficial sources of fat
· Less than 10% of calories from saturated fat and no artificial trans fat
· Less than 800mg of sodium per serving
· Less than 8g of added sugar
· At least 3g of dietary fiber per serving
CulinArt’s team members complete Food Allergy and Celiac Disease training, which is reviewed and certified by Food Allergy Research and Education (FARE), a nonprofit organization dedicated to enhancing the lives of individuals with food allergies, through its FARECheck program. Our goal is to provide every Keio Academy student, faculty, and staff member an exceptional and safe dining experience. If you have an allergen concern, always feel free to contact our dining services team.
We also make it easy to choose menu items that are right for you! Look for our vegetarian, vegan, Eat Well, and locally-sourced icons on menus and printed signage.


Superfoods are foods with a particularly high content of vitamins, minerals, amino acids and enzymes that provide the body with energy and ...
Superfoods are foods with a particularly high content of vitamins, minerals, amino acids and enzymes that provide the body with energy and well-being while strengthening the immune system and helping to fight disease. Superfoods are not a new dietary fashion since food has been mentioned since antiquity for their nutritional and healing properties, such as sea buckthorn, which was part of the diet of Alexander the Great's soldiers, and goji berries, which were included in the diet. Ancient Greeks and Romans.
In order for a food to be classified as a superfood, there must be clinical research and study publications that certify the beneficial properties of this food in the body. Below we present the 10 most popular and scientifically proven superfoods that offer significant health benefits.
Turmeric: Spice with strong anti-inflammatory, antioxidant and detoxifying properties. It strengthens memory and reduces the damage to brain functions that come over time, helps reduce the pain caused by osteoarthritis, ensures the proper functioning of the cardiovascular system and contributes to the smooth digestion.
Green tea: It is a beverage rich in polyphenols and catechins which help drastically prevent heart disease, diabetes and cancer. It is a "strong" ally in weight loss as it activates and accelerates the rate of "burning" of fat.
Ginger: It is a spice rich in magnesium and zinc that is recommended for reducing migraines and headaches, for relieving nausea and reducing episodes of vomiting. At the same time, it stimulates the immune system, reduces pain and inflammation and helps the proper functioning of the digestive system.
Spirulina: It is a tiny seaweed rich in protein, iron, B&E vitamins and B-carotene. It is a rich source of antioxidants that act against cancer and enhance protection against oxidative damage. At the same time, it protects us from the risks of heart disease as its consumption helps reduce blood pressure, cholesterol and triglycerides.
Berries: This category includes blueberries, strawberries, raspberries, goji berries, acacias, etc. and are characterized by high content of vitamins E & C, anthocyanins, carotenoids and phytoestrogens. Their ingredients prevent cellular aging, strengthen the body's defenses and enhance the better functioning of the cardiovascular system. They have been shown to inhibit the growth of cancer cells and appear to be effective in experimental cancer therapies.
Green leafy vegetables (broccoli, spinach, cabbage, lettuce, etc.): A variety of vegetables that are a rich source of folic acid, vitamins A, C & K, B-carotene and antioxidants. Their daily consumption is associated with lowering blood pressure, stabilizing blood sugar, and reducing the accumulation of fat in the liver. They improve the physical condition and endurance of the body while at the same time protecting us from the risk of chronic diseases.
Ginseng: This is a dried plant root that offers a natural way to stimulate physical and mental health. Fights fatigue and lethargy by increasing the body's endurance, while improving memory and increasing mental clarity. Its consumption strengthens the immune system and helps reduce the risk of various diseases such as diabetes and cancer.
Nuts: A wide variety of fruits such as almonds, hazelnuts, peanuts and walnuts enriched with vitamins, minerals, omega-3, fatty acids and fiber that shield good health. They are an enhanced source of energy for the body while protecting it from the possibility of cardiovascular disease. Although they are high in calories, their inclusion in the diet has been shown to help control and reduce weight.
Chia Seeds: The tiny Chia seeds are characterized as a superfood based on their impressive ingredients. Rich in vitamins, fiber, omega-3 fats (more rich than salmon), iron (3 times more than spinach) and calcium (6 times more calcium than milk)! They help the proper functioning of the nervous system, heart and brain while increasing strength and endurance. They are an excellent aid to weight loss as they cause intense satiety and stimulate metabolism.
Dark chocolate: The impressive benefits of dark chocolate are due to the high levels of powerful antioxidants (flavonoids), fiber, potassium, calcium and iron


We at Red Brick House nursery school fully understand the importance of healthy home cooked food.
Fresh and healthy food cooked daily at our nursery school
Picture of our nursery school cook coming soon!
Our nursery school produce, where possible, will be sourced locally and will be cooked fresh on the nursery school premises.
Nursery school children will be offered breakfast on arrival, morning snack at 10am, a home cooked lunch at 12pm and a high tea at 4pm.
Our nursery menus will be displayed on our nursery school notice board and are available on request.


Chef Scott Healy and myself (owner Paula Gaul) are pleased to welcome you to Fresh Café & Après, for a morning coffee, an après-ski party, or an excellent evening dining experience. We feature a healthy menu, with as much organic and locally-sourced ingredients as possible.
We open at 6:45 with exquisite organic fair-trade espresso from Stoked Roasters in Hood River, as well as fresh baking and hearty breakfasts. We sometimes close around midday - but if that's the case and you're looking for coffee, come and find Paula next door at Big Red Cats, and she'll open up and be your personal barista.
Gather around on the comfy sofas, relax by the fireplace, or enjoy healthy, high-quality dining, with a focus on organic and local ingredients. Check out the menu (love the calamari tacos!)
Dinner reservations are recommended, as the restaurant can be full in busy periods, or could close early if there are no reservations, and we don't want to miss you!


Devonshire Hotels & Restaurants Group Limited
Chatsworth Estate, Beeley, BAKEWELL, Derbyshire DE4 2NR
Lunch 12.00-2.30pm (A la Carte and Snack Menu)
Sunday Lunch Menu 12.00-3.00pm
Monday-Saturday 11.00am-11.30pm (last orders 10.50)
Sunday 11.00am-10.30pm (last orders 10.30pm)
Without a doubt, what makes the Devonshire Arms appealing is the food. Always a real treat! The Brasserie with its delightful decor and the warmth of the very helpful staff simply enhances your experience. Denis the chef apparently likes to ‘add butter to it’ but we know there’s more to it than that.
Situated in an ideal location and very close to Chatsworth House the Devonshire Arms is definitely worth a visit. It’s an 18th century Inn which has been very tastefully refurbished. It’s a great place to enjoy a drink on a Sunday afternoon in the summer. Although, you’ll most likely find a few others with the same idea. If you fancy a bite to eat while you in the bar area that’s available too!
There are a total of 18 rooms should you require accommodation. Call for further details or visit the website.


The Food Production, Hotel, Restaurant and Beverage Industry demands high performance, anti-slip resin flooring and hygienic pvc wall cladding solutions that will stand the test of time, be resistant to abrasion and heavy traffic and withstand extreme temperatures. They also need to be hygienic and easy to clean.
We understand your requirements intimately as our products have been tried & tested over the years in order to provide the optimum solutions that can withstand any challenge in the Food & Beverage Industry.
Features & Benefits for the Hotel, Restaurant & Food Production Sectors include:
- Heat Resistant
- Heavy Duty
- Slip Resistant
Some of our clients in the Hotel, Restaurant & Food Production Sectors include:
- Monks Seafood Restaurant, Ballyvaughaun, Co. Clare
- Connemara Smokehouse, Ball Connelly, Co. Galway
- McCambridges, Shop Street, Co. Galway
- Fior Uisce, Tourmakeady, Co. Mayo
- Diamond Coast Hotel, Enniscrone, Co. Sligo
- Dawn Dairies, Mitchelstown, Co. Cork
- Galtee Cheese, Mitchelstown, Co. Cork


More Choices – and Only the Choicest.
Mmmmm...is that homemade soup? Just-baked apple pie? Ardenwoods' chefs use fresh produce from local farmers‚ markets, sometimes seasoned with herbs from our own garden. Fresh, wholesome food is an essential ingredient in our HealthyLife™ Services philosophy.
Dining at Ardenwoods? Some residents say it's the best part of
their day. You'll enjoy lunch at the Mountain Laurel Grille, with
table service and a wonderful menu. At dinner, its restaurant
style in the spectacular Mountain View Dining Room, with multiple
entrees, a selection of tasty side dishes, a bounteous salad bar
and dazzling desserts. Throughout the summer, we also feature
Got a craving for something not on the menu? We're happy to prepare it for you. Ardenwoods' dining is all about having more choices – and what choices!
Be our guests for lunch.
Get a taste of life in all its flavors at Ardenwoods.
Click here to arrange a convenient date.


We took a little trip to San Francisco on Sunday/Monday. My daughters and I happened to find this little gem. Crown and Crumpet Tea Salon.
http://www.crownandcrumpet.com/ We are going to go there again...and again...wanna go? Just tell us WHEN!!! It was such a great experience. We were giddy with excitment to have such a special treat. It was delicious, and every drop of tea was amazing. I had Marie Antoinette Tea. Here is what their website said about it:
Rumour has it this was Marie Antoinette’s favorite. Let this relaxing blend of bergamot, blue mallow and roses be the perfect tea for eating cake!" It was so wonderful. I want to try their "Paris" tea next time!
I had Tea for One, which included
Selection of six tea sandwiches
Two warm house-made scones with clotted cream, jam & lemon curd
Toasted crumpet with butter
Six house-made sweets & treats
Large pot of tea
The Girls Shared a "Nursery Tea"
For 12 years and younger - Presented on a Mini-Three-Tiered Stand
Three tea sandwiches
Warm, house-made scone with butter & jam
Four house-made sweets & treats
Pot of fruit tea or hot chocolate
They had Decaf English Breakfast tea. We all drank cups and cups of their wonderful tea!
We made wonderful memories together that afternoon! And now have ideas to make our tea time at home more special.


We are now events for The Frozen Farmer food truck for the 2019 and 2020 season. Turn your next event into an extra sweet experience and call us today. Contact Momma Jo at 302-242-4821 for information on booking our food truck.
Get The Frozen Farmer food truck to come to your workplace (Mon-Fri).
Weddings, birthday parties, anniversaries, reunions, backyard BBQ’s and more.
Let The Frozen Farmer food truck make your next event sweeter!


Over the years, I’ve read articles on coffee and tea lauding each for their health benefits, and then on the next page found a study where both were vilified as unhealthy. So, are coffee and tea unhealthy or healthy, which is it?
Do Coffee and Tea Cause Cancer?
Do coffee and tea cause cancer? There is no definitive proof that either coffee or tea cause cancer. It may be the opposite. The WHO (World Health Organization) has taken coffee off its list of possible carcinogens. To the contrary, recent studies indicate coffee may help reduce the risk of colon cancer. Tea has been shown to lower the chance of skin and breast cancer.
Caffeine and Antioxidants
An eight-ounce cup of coffee contains 100 – 150 mg of caffeine while the same size cup of green tea has 30 — 50 mg. The antioxidants in caffeine can limit cell damage and boost the immune system.
Your Brain on Caffeine
More than 400 mg of coffee in a 24-hour period may cause jitteriness, clouded thinking, and insomnia. However, every metabolism is different. For example, I consume 600 to 800 mg of caffeine daily without experiencing any of the above.
EGCG, Green Tea, and Your Brain
“Tea is rich in polyphenols that have effects like reducing inflammation and helping to fight cancer. Green tea is about 30 percent polyphenols by weight, including large amounts of a catechin called EGCG. Catechins are natural antioxidants that help prevent cell damage and provide other benefits.” — 10 Benefits of Green Tea.
EGCG reduces plaque buildup in the brain which may lower the risk of Alzheimer’s and has been shown to improve Parkinson’s disease.
Coffee and tea both contain polyphenols, a type of antioxidant, which naturally occurs in plants. Antioxidants have exhibited the potential to help with type II diabetes, obesity, and heart disease, by lowering blood pressure and reducing bad cholesterol levels.
Coffee, Tea, and Asthma
I’ve lived with asthma my entire life. Without any scientific proof, I know that coffee helps my asthma. Sometimes when I feel an impending asthma attack, a cup of coffee is enough to stave it off. It works.
“Caffeine is found in coffee, tea, cola drinks, and cocoa. Caffeine is a drug that is very similar to theophylline. Theophylline is a bronchodilator drug that is taken to open up the airways in the lungs and therefore relieves the symptoms of asthma, such as wheezing, coughing and breathlessness.” — The National Library of Medicine
Are Coffee and Tea Unhealthy?
So, are coffee and tea unhealthy or healthy? The answer is, the health benefits far outweigh any risk. However, like most things, the effects on individuals should be monitored. It might be that the 600 to 800 mg of caffeine that I consume daily would cause adverse reactions in others. So, the amount of coffee or tea that is beneficial depends on the individual.
So, what do you think? Are you a coffee or tea drinker? Do you believe they’re healthy or unhealthy for you?
Many of the facts shared in the post were gleaned from WebMD, Coffee vs. Tea is one better for your health?
Photo Credit: Unsplash photos — Photographer rebekah baines


That when life gives you lemons you have 2 choices:
you can either add some water and sugar and make lemonade :)
or you can cut the lemons in half open your eyes and squeeze the juice into your eyes so that it burns and makes the tears flow.
Did you know when life gives you a tough shitty piece of meat you can either, marinate it, tenderize, cook it slow and steady, let it rest and slice it against the grain and end up with a wonderfully tender piece of steak...
or you could
throw it on the grill, not pay attention to it let it cook to long cook, cut it with the grain and end up with a shitty tough piece of meat!
Did you know that when you make blueberry muffins you can measure the ingredients, take your time, sift your flour, mix it til its just right, bake it at the right temperature, let them cool slightly and enjoy a nice fluffy blueberry muffin.
or you could just throw in the ingredients, not measure a thing, miss something, not take your time, over mix, over cook and you will get tough, nasty muffins that your dog could use as a chew toy!
So my point ( after all these food analogy's :)) is Im going to add some sugar to my life, Im going to be more tender with the people and things that I love, Im going to take my time, and follow the recipe for life...slowly I will do what I need to do to survive...no not survive but thrive.
hope you enjoyed the closest thing i have ever done to a food post:)


Many of us have something we would like to change about our bodies – usually our sizes. Losing weight can be difficult, and many find the dieting and exercise just too much bother. However, the iPhone has made losing weight a lot easier. Take a look at these fantastic iPhone apps to find out how you can start losing weight today!
This app, which has been nominated and has won a number of app development awards, is great for those who want to start dieting but have no idea how to make quick and healthy meals. Not only does this app feature over 30,000 scrumptious recipes from all around the world, but it also has a ‘shopping list’ functionality, meaning that you can take your iPhone with you to the shops to pick up all the ingredients for your meals instead of writing everything down.
Another great feature of this app is that you can search recipes by main ingredient and meal type (e.g. breakfast, dinner, etc.). So, for example, if you have a bunch of chicken that expires in a couple of days that you need to get rid of, you can search Epicurious’s recipe database for meals featuring chicken as the main ingredient.
2. Food Labels with Nutritional Facts
An important part of going on a diet is keeping track of your caloric intake to make sure you are on track to meet your weight loss goals. However, when treating yourself to fast food, for example, it can be difficult to keep track of the saturated fat content because fast food restaurants often do not have their nutritional information clearly on display. Food Labels with Nutritional Facts can tell you how much potassium is in a Big Mac, the sodium in those French fries and the protein in that Filet-o-Fish. It is a great idea to use this app in conjunction with About.com’s Calorie Counter to really count those calories properly.
3. Good Food Near You
Everyone who goes on a diet will eventually feel some urge to eat out instead of heading home to make a sandwich. However, ‘eating out’ does not necessarily have to mean heading to the nearest McDonald’s. The Good Food Near You app helps those on a diet find healthy eateries near them, and allows you to sort by distance or restaurants whose menus have the lowest fat content. The app even suggests menu choices from the suggested eateries based on their low fat content!
Staying healthy does not have to be difficult. Once you have gotten sorted when it comes to exercise, eating properly should be easy with these apps. However, it is important to remember that losing weight is a process that generally involves exercise and dieting – not one or the other. In addition, if you are severely overweight at present, it is a very good idea to get the all-clear from your doctor first before commencing any exercise or diet programs.
- License: Creative Commons image source
James Barry works as a health consultant who provides informative tips to patients suffering from cardiovascular diseases. He has also written posts that will help people suffering Food allergies.


Almond Bread Spread
Tuesday, January 03, 2017
Here is my own recipe for a healthy bread-spread you and your family will enjoy. A good alternative for peanut butter or other sugar or corn-syrup loaded spread. I got my inspiration for this recipe from couple of traditional dishes - Baklava and Athirasam
All the ingredients has its own health benefits. Almonds are packed with vitamins, minerals, protein, and fiber. Honey is a blend of sugar, trace enzymes, minerals, vitamins, and amino acids that has antibacterial, anti-fungal, and antioxidant properties. Honey has helped me a lot in reducing my seasonal pollen allergies. Found out consuming local honey works best as the bees interact with the local vegetation.
- 1 cup Almonds
- 1 tbsp Raw Honey
- 1 pod cardamom (Ēlakki/Elachi)
- 1 cloves (Lavaṅga/Laung)
- 1 small piece Cinnamon (Dālcinni/Daalacheenee)
- 2 black pepper (Kaalu meṇasu/Kalee mirch)
- ¼ tsp Ginger powder
- Optional - Nutmeg/Jāyikāyi powder and Saffron/Kēsari - a pinch
- Optional - Brown sugar /Jaggery (Bella/Gud) - to taste
- Soak Almonds for at least four to five hours.
- Remove and discard the skin. Spread the almonds on a towel for about 10 mins to remove water moistrue out.
- In a mortar, dry grind the spices (cardamom, cloves, cinnamon and black-pepper) into fine powder.
- In a blender or food processor, make almond paste. It is hard to get smooth paste, coarse consistence will do.
- Transfer the paste in to a bowl. Mix in the ground spices and ginger powder. Now add raw-honey and mix it all together. Note: You may blend ground spices and honey in the blender itself, but I found out it is difficult to clean the blender after that. I usually mix all together in the container I intend to store the spread and keep.
- Optional : may add jaggery, brown-sugar or sugar according to your taste... more sweet; Mix in pinch of nutmeg powder and saffron.
- Stored in refrigerator will last for a month.
- Enjoy your morning breakfast with toasted bread or croissant with homemade almond butter spread.
- For your child's lunch-box, spread this mixture on cooked Chapathi/Roti and roll it in to tubes for easy munching.
- This mixture may be used as stuffing for other dishes like Modaka, Kadabbu, Dilkush/Dilpasand, turnovers, puff-pastries (especially Danish Bear Claw : recipe ) etc.,
Labels: breakfast, Lunch-box, Tiffin Variety, Vegetarian
Sunday, January 01, 2017
- 2 cups Jawar ka atta / Sorgum Flour
- 3/4 cup yogurt
- 1 tbsp Oil/melted butter
- 1 tbsp Sesame Seeds
- 1 tbsp Red Chilli powder
- 1 tbsp Coriander powder
- 1/2 tsp Salt
- 1/4 tsp Hing
- Turmeric/Haldi - 1/8 tsp
- 1/4 tsp Carom seeds / Ajwayan
- Sugar - 1 tsp
- 1/2 cup water
- Oil for frying
- Take jawar flour in to a bowl.
- To that add red chilli powder, hing, coriander powder, oil, salt, sesame seeds, carom seeds.
- Mix very well.
- Then add yogurt and start to knead that in to a dough.
- Then add water and make that in to a stiff dough.
- Now divide dough in small cylinder shapes so that it will fit in to a chakali mould.
- Now start to make that in to chakali shapes on to a wax paper or clean wet towel. I use wet paper towel. Or if you don't care for the shapes, press directly into the hot oil. Just be careful.
- Now deep fry chakali until it gets deep golden color.
- After chakali cools down store that in to a air tight container.
Labels: Snack, Vegetarian
Kadale Kalu Usli
Kadale Kalu Usli / Kadle Usli / Channa Sundal - all different names depending on the different regions. This is a south-Indian dish prepared as offering (naivedyam) during Ganesha Pooja. A Festive food, but it is one of favored snack in our house. May be prepared with Kabul Channa (Garbanzo beans/ Chickpeas) but I prefer the Black or Green Channa / Kappu Kadle kalu or Hassiru Kadle kalu.
- Kari Kadale Kalu / Channa /Garbanzo / Chickpeas
- Chili powder
- Lemon Juice
- Kadi Patha (curry leaves)
- Coriander (cilantro)
- Soak Kadale/Garbanzo over night. Note: No need to soak if you are using canned chickpeas.
- Wash and pressure cook with salt and water. Let it cool. Drain and keep aside.
- Take 2 tsp., of oil in a pan and heat it on medium hot. Add mustard seeds, Curry leaves and asafetida.
- Once mustard starts to crack, add cooked Kadale/Channa to it. Mix in salt and chili powder to taste . After 2 minutes of stirring, add grated coconut.
- Remove from the fire and garnish with lemon juice and chopped cilantro.
Labels: Festive Food, South-Indian Dish, Vegetarian
Khara (Spicy) Mangalore Buns
Mangalore Buns are one of my favorite evening snacks my mom used to make. It is prepared as breakfast dish too. They are fluffy sweet pooris(puris). But when it comes to pooris, my hubby does not like it sweet, so here is my version of spicy and savory Mangalore Buns.
For the original Mangalore Buns recipe, add more sugar (5 tbsp or to taste) and skip - chilli pdr, turmeric and coriander leaves.
- 1/2 kg maida/all purpose flour/plain flour
- 2 ripe bananas (fully ripe soft banana's are the best to use)
- 1 tsp sugar
- Salt to taste
- 1/2 teaspoon of baking powder (or Eno Fruit Salt - unflavored one) some use baking soda too.
- 2 tbsp curds
- 2 tsp cumin(Geera) seeds
- 2 tsp red chilli pdr
- 1/2 tsp turmeric(Haldi) pdr
- 1 handful of chopped coriander/cilantro
- Oil for deep frying
- Extra flour for dusting
- Peel and slice the bananas. Add them into a mixer/blender along with salt and sugar. Blend them into a fine paste. You may mash all these in a bowl using your hands.
- Transfer the ground banana paste into a mixing bowl, add in the curds, turmeric pdr, chilli pdr, cumin seeds, chopped coriander leaves and baking powder and mix well. [Optional: ginger/garlic paste or Garam-Masala or one of your other masala may be added too]
- Heat 1 tbsp dalda/vanaspati or ghee or cooking oil in a tempering pan and keep it aside.
- Add maida/plain flour to the mixture in the bowl little by little and knead it into a soft dough. When you have a sticky dough, add in the melted dalda and knead well.
- Add in more flour if needed to make a nice dough that doesn't stick to your fingers completely. But we don't need a hard dough. We need a wet, soft, sticky, rubbery dough. (softer than chapathi dough). Note: Do not add any water while kneading the dough. Sugar when mixed with banana and curds gives out enough water to knead a dough. If needed add more curds or buttermilk.
- Spread bit of oil over the dough to keep it moist and prevents drying of the outer layer of the dough.
- Wet a thin cloth or paper-towel, squeeze out all the excess water, cover the dough completely with this damp cloth and allow it to rest at room temperature for 7-8 hours. The wet cloth helps retain moisture during rising of the dough. Make sure the cloth isn't too wet and is just damp enough.
- After at least 6 hours, lightly knead the dough before you make buns. Make tiny lemon sized balls of the dough, roll it out a little using flour to dust. Don't flatten the balls too much, keep them thick. This dough does not roll into round shapes so I use one of my glass bowls to press it into all even round shapes. You may use a cookie cutter too.
- Heat up oil for deep frying, test if the oil is rolling hot by dropping a small piece of dough. If the dough emerges on top of the oil, that means the oil's hot enough. Lower the flame to medium heat. If the oil's not heated up yet, wait for another 3-4 minutes.
- Dust excess flour off the rolled pooris and fry them one by one on medium flame. As soon as you drop the pooris into the oil they puff up beautifully, flip them over, keep them pressed under the oil for few seconds, that helps the puri puff up more.
- Once they are cooked on both the sides and are golden brown, remove the poori from the hot oil and place it in a bowl lined with paper towel.
Labels: breakfast, Kundapura, Lunch-box, Snack, Tiffin Variety
Sabbakki /Sago / Sabudana khichdi/uppma
Saturday, December 31, 2016
Sabudana or Tapioca pearls has good source of protein, which helps with muscle building, healing and strengthening. So vegetarians, turn to sabudana for their daily protein intake. Tapioca is rich in iron and calcium, which helps maintain bone health. Sabudana is good for pre and post pregnancy. Also prepared into baby food once baby is ready solid food.
Sabudana uppma or kheer is a good choice to consume after religious fasting. Just don't add onion.
- 2 cups of Sabudana
- 1/2 cup of potatoes
- 1/2 cup peanuts
- 1 Onion (Optional)
- 1/4 tsp turmeric/haldi (optional)
- 3-4 curry leaves
- 1/2 tsp of cumin seeds/jeera
- 4-5 green chillies
- 1 tsp sugar
- 3 tsp oil
- Salt to taste
- Juice of a lemon
- Cilantro/Coriander leaves for garnish
- Wash the sabudana in enough water twice or thrice and drain the water. Now soak it in a flat bottom container. I soak it for at least 4-5 hours or I soak it over-night for morning breakfast.
- Drain the sabudana in a colander/strainer and keep aside the colander with sabudana for it to completely drain the water.
- Take a pan and dry roast the peanuts till evenly brown, then remove the skin and pulse them into a coarse powder. Keep aside. HINT: As I feel this is the most time consuming part of this dish, I make a bigger batch of Peanut coarse powder and store it in a air tight container. May be stored in freezer too.
- Peel the potato and chop them into small pieces and boil it separately. I usually, cook the potato cubes with salt in Microwave for about 5 to 8 minutes.
- Heat a pan and add oil in it. Add the cumin seeds, curry leaves, and chopped/slit green chillies. [Optional: Add chopped onion and suate until onion is translucent.] Add the cooked potatoes. Sprinkle some salt and stir until the potatoes get crisp on the outside.
- Stir in turmeric powder. This is optional, but I like little bit of it in my uppma.
- Now add the sabudana to this and toss well on medium flame. Cover with lid for a minute.
- Note: If you feel that the sabudana has become very dry then you can sprinkle some water and mix.
- The sabudana will become translucent when they are done. After the sabudana is cooked completely, add the coarse peanuts and lemon juice.
- Toss to mix and switch off the heat. Garnish with the finely chopped cilantro leaves.
Try the recipe and let me know how it comes out. Happy Cooking!
You may be also interested in Sabudana Vada
Labels: breakfast, Sago, Tiffin Variety, Vegetarian
Thursday, December 29, 2016
Labels: Beading, Jewelry making, Weekend Hobbies
Pundi or Undi
Sunday, November 27, 2016
One of the Mangalorean breakfast dish. There are many ways to prepare it. This is one of the easy recipe my mom shared with me. The tastiest ones are prepared with para-boiled rice.
- 2 cup - Idli Rava
- 3 cup - water
- ½tsp Geera
- ½ cup Coconut (grated)
- Curry Leaves
- In a vessel, pour cold water over Idli Rava, run your hand through it. As the Rava settles down, pour out the cloudy water. Repeat the steps couple of times. Drain water completely and keep aside,
- In a think bottom vessel, add water, curry leaves, geera and salt, and bring to boil.
- Add washed Idli rava to the boiling water.
- Mix it all well for 2 minutes.
- Add grated to coconut and mix continuously until the mixed turns into thick dough.
- Turn off the heat and let it cool for few minutes.
- Meanwhile, in a pressure cooker or idili cooker add some water and place it on the stove.
- When the dough is cooled enough to handle, apply bit of oil on the palm and make big lemon sized balls, if desired, flatten it slightly and make a small hole in the center.
- Place idli stand in the cooker and place these balls in the last but above racks.
- Steam cook for 10 minutes or until it done. Note: do not place the weight on the cooker vent.
with chutney or chicken curry or any think coconut gravy curry.
Labels: breakfast, Kundapura, Lunch-box, Tiffin Variety, Vegetarian
Kundapura Chicken Ghee Roast
Friday, November 25, 2016
I got this recipe from one of my aunt. Last time I visited her house, she had made it and I could not stop licking my fingers, it was so tasty. I made sure I got the recipe before I left her house, which she was more than willing to share, Here is my Babali aunty's Chicken Ghee roast recipe.
For Masala: (grind all together into pdr)
- Chicken - ½ Kg or 1 pound
- Curds - 2 tbsp
- Turmeric pdr - ½ tsp
- Lemon Juice - 2 tsp or Tamarind paste
- Masala Pdr - 2 tsp (see below)
- Curry leaves - two stem - 15+ leaves
- Garlic - 4-5 cloves
- Ginger - 1 inch skin removed
- Ghee (Clarified butter)
- Red Long Chillies(Byadige or Kashmiri) - 10 to 15 (or according to taste)
- Coriander Seeds - 1 tbsp
- Cumin Seeds - ½ tbsp
- Cinnamon - 1 inch piece
- Cloves - 4
- Clean the chicken and drain all the water out. Cut into 1 to 1 ½ breast pieces and leave thighs as is.
- To the chicken, mix in salt, Turmeric pdr, lemon juice, masala pdr.
- Now add curds (couple of drops of red food color may be added) and mix. The bottom picture is without the food color.
- Let the mixture marinate for at least 30 minutes or over night in the refrigerator
- Pound ginger and garlic cloves - in a mortar or by laying the flat side of the knife over the ginger slam on top of the knife to crush it. Do the same with garlic cloves. Discard the garlic skin.
- Heat a thick bottom pan (Kadai), add a tablespoon of Ghee. To the warm ghee add curry leave, crushed ginger and garlic. Sauté for a minute.
- Add the marinated chicken mixture to the pan. Spread the chicken pieces over the pan. Cover and cook on medium heat.
- Every 5 minutes or so... gently stir and turn over the chicken pieces.
- Cook until most of the moisture is observed.
- Add bit more ghee (and Masala powder if more spice is needed) and gently roast the chicken over medium-low heat. Do not let it burn or stick to the pan.
- Garnish with chopped fresh coriander leaves and (optional) roasted cashew nuts
Enjoy Chicken Ghee roast as an appetizer or a side dish.
Labels: Appetizers, Chicken, Kundapura, Side-Dish
Happy Halloween! - Pumpkin Dessert
Monday, October 31, 2016
- 1 large can Pumpkin
- 1 can evaporated milk
- 3 eggs
- 1 1/2 tsp nutmeg
- 1 1/2 tsp cinnamon
- 1 box of Yellow cake mix
- 1 1/2 stick butter
- Combine first 6 ingredients and pour into a 9x13 pan.
- Pour a bag of yellow cake mix on top.
- Melt 1 1/2 stick butter and drizzle over the top.
- Heat oven to 350' and bake for 50 min
Happy Halloween! Veggan- Pumpkin cookie
* Libby Pumpkin Mix 15 oz can
* 1 package spice cake mix
* 1/2 tsp Cinnamon powder
* 1 cup Chocolate chips (semi sweet)
Mix all together the ingredients.
Bake in 350 degree for 10 to 15 mins.


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This Muffin Mold is made of flexible, non-stick, food-quality silicone for easy removal without prior greasing. The muffin pan is extremely durable, odorless and hygienic. The Gastroflex muffin mold is suitable for ovens and freezers. Simply fill the flexible mold cups with batter and place on a baking sheet pan. No need for shortening or non-stick sprays - simply turn the mold upside down or push the finished product out of the mold. The Gastroflex mold is ready for use again immediately! The muffin mold makes six 2-3/4" x 1-1/2" muffins.


Farm Boy Holiday Turkey DinnerBlackstock Co-Op Nursery School
- Slow-Roasted Whole Turkey
- Freshly-made Farm Boy Savoury Turkey Gravy
- Farm Boy Cranberry Ginger Sauce
- Chive Mashed Potatoes
- Cranberry Apple Sausage Stuffing
- Maple-Glazed Carrots
- Roasted Brussell Sprouts
Pick-up date from Farm Boy Whitby on December 24 at 11:00 a.m. Take everything home to reheat (instructions included*) and enjoy holiday dinner made from scratch.
*The turkey will have to be reheated for approximately 2 hours before serving.
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To reduce saltiness you can blanch for 30 – 45 seconds or soak for 1-2 hours, before plunging in ice water. We have sent you an activation link, magazine this month and receive a free cookbook, Subscribe to the digital edition of delicious. Serve the samphire with the sea bass and drizzle with lemon juice just before serving. Serve with the remaining lemon juice and zest. today for just £13.50 – that's HALF PRICE! Reserve a mugful of the pasta cooking water, then drain well. Copyright 2015-2016 Anariel Design. You're absolutely right - pasta doesn't need to be drowned in sauce to shine. Heat 1⁄2 tbsp of the oil in a large frying pan and fry the breadcrumbs for 3-4 minutes until just golden and crisp, … Otherwise, it’s often blanched then tossed through salads or served as a side, dressed in butter. chickpeas, then warm through. Easy There are a few food-related chores left to do here on Ikaria before taking off for Athens again, among them collecting and pickling kritama (pl. Season to taste with a squeeze of lemon juice, salt and plenty of black pepper, then stir in the chopped reserved fresh parsley leaves. Samphire pairs well with seafood and is wonderful in salads, pesto and salsa verde or as a garnish. It can be used raw in salad, though it tends to be very salty, so is more often boiled or steamed for a few minutes. ... salty samphire works really nicely along with the tender fish in this lemony pasta dish 25 mins . Add the samphire, stir then add most of the lemon juice and zest. 7Serve with the lemon wedges, fried nooch (see separate recipe) and extra garlic flakes. Find out more Blanch the samphire in boiling water for 2 minutes then drain. If an account was found for this email address, we've emailed you instructions to reset your password. Pasta Salsa spaghetti; Pasta Bolognese ravioli; Pasta Classic tomato spaghetti; dairy-free Beef cheek ragù; vegetarian Apple & Lancashire cheese pie; vegetarian Falafel wraps; dairy-free Sweet potato, chickpea & spinach curry; vegetarian Braised peas with spring onions and lettuce; vegetarian Roasted brassicas with puy lentils & halloumi; vegetarian The best buttermilk onion rings 20 vegetarian feed-a-crowd favourites. A little like seaweed, samphire is a green vegetable which grows on British coastlines. It tastes a bit like asparagus but has a more salty flavour. It’s a real winner. Cook for just 2-3 minutes, shaking the pan every now and then until the clams open. Here is the recipe for Samphire Salad / Deniz Börülcesi Salatası. Every gathering needs a vegie option to plonk in the middle of the table for people to tuck into. Subscribe to delicious. While the pasta is cooking, heat the olive oil in a large non-stick frying pan.
Turn the water down to a simmer and cook for 2-3 mins or until tender.
Upgrade fried egg on toast by using samphire and duck eggs in this simple but impressive recipe. 5. Marsh samphire has vibrant green stalks, similar to baby asparagus, with a distinctively crisp and salty taste. What is samphire? Seasoned with lemon, garlic, parsley and chilli, it’s packed full of flavour and will fill you up too. Stir for a couple of minutes. Cook for a further 6 minutes … In the small bowl, mix together the cornflour, five spice and a pinch of salt, mix together and then individually coat the cubes in the cornflour mix, then place on the baking tray and repeat with the remaining tofu. Cook over a medium heat for 3-4 minutes until fragrant. Quick and simple but incredibly more-ish spaghetti dish, 1 tsp dried parsley (or substitute with more fresh parsley). Chop the parsley. Drain the samphire thoroughly, return it to the pan and dress the hot samphire with spinach oil. Buy samphire as … The relatively large amount of garlic is a great start but I really think that chilli, black pepper, parsley and lemon juice are essential for this to not be bland, so be generous with all of it! Cook over a medium heat for 3-4 minutes until fragrant. The saltiness of the samphire works so well in combination with lemon and parsley and it almost tastes like a seafood dish without the seafood. 80g samphire. Samphire comes into season in Turkey during May and June. Find all our summer pasta recipes including pasta salads, a lighter carbonara and prawn linguine. Method. I thought this was a surprisingly nice dish! Sausage, kale & chilli pasta. Heat 3 tbsp oil in a medium pan and fry the garlic gently until softened but not coloured. Vegetarian lasagne recipes (9) Quick pasta recipes (61) Bolognese recipes (16) Spaghetti recipes (39) Pasta bake recipes (49) Winter pasta recipes (36) Budget pasta recipes (63) Healthy pasta recipes (25) Creamy pasta recipes (37) Carbonara recipes (17) Italian pasta recipes (63) Summer pasta recipes (54) Easy orzo recipes (13) Filled pasta recipes (33) Cannelloni recipes (13) 100g white crabmeat. 2Cook for around 8 minutes until garlic is fragrant but not brown, 3Add the wine and simmer until reduced - a further 5-10 mins, 4In the meantime, cook the spaghetti in well-salted water and add the samphire 30 seconds before spaghetti is cooked (al dente ideally), 5Reserve a ladle of the pasta liquid and drain, 6Add the spaghetti and samphire to the caper and garlic oil and mix well. Pour in the white wine, then simmer for 2 minutes. Struggling to make it to payday? Samphire is a sea vegetable that grows abundantly on shorelines, in marshy shallows and on salty mudflats. Here are 20 that are guaranteed to please. 1 Heat the oil in a pan and add the capers, chilli flakes, garlic, lemon zest and parsley.. 2 Cook for around 8 minutes until garlic is fragrant but not brown . Delicious magazine is a part of Eye to Eye Media Ltd. Pre-heat the oven to 180 °c and line a baking tray with grease-proof paper. You must be logged in to rate a recipe, click here to login. Drain well and add the butter while the samphire is hot. Add the garlic cloves, red chilli and a bunch of chopped fresh parsley stalks (reserve the leaves for later). It has a crisp texture and tastes of the sea. Prep Time 5 … Great recipe! Cook for 6 minutes. 1Heat the oil in a pan and add the capers, chilli flakes, garlic, lemon zest and parsley. Brew Republic offer: £12 for your first 12 beers, plus a free glass and free delivery. Pour in the white wine, then simmer for 2 minutes. I love your pasta and vegan … Pour the wine and water with stock into the pot and squeeze in the lemon juice. When the water is boiling in the pot, add the pasta.
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In recent years, the keto diet, or keto diet, has gained significant attention for its potential health benefits. This low-carbohydrate, high-fat diet has shown promise in various areas, including weight loss, improved mental clarity, increased energy levels, and better blood sugar control. In this blog post, we will delve into the science behind the keto diet and explore its potential advantages for overall well-being.
1-Weight Loss and Fat Burning:
One of the primary reasons individuals turn to the keto diet is its effectiveness in promoting weight loss. By severely limiting carbohydrate intake and increasing the consumption of healthy fats, the body enters a metabolic state called ketosis. In ketosis, the body primarily burns fat for fuel instead of glucose. This shift in metabolism can lead to rapid weight loss, as the body taps into its fat stores for energy.
2-Improved Cognitive Function and Concentration:
Another notable benefit of the keto diet is its impact on cognitive function. By providing a steady supply of ketones as an alternative fuel source for the brain, the keto diet has been associated with improved mental clarity and focus. Many individuals report increased productivity, sharper mental acuity, and reduced brain fog while following the keto diet.
3-Increased Energy Levels:
When following a typical high-carbohydrate diet, energy levels can fluctuate throughout the day due to spikes and crashes in blood sugar levels. This diet offers a more stable and sustained source of energy. By relying on fat for fuel, the body experiences fewer fluctuations in blood sugar, resulting in more consistent energy levels throughout the day.
4-Better Blood Sugar Control:
This diet has shown promise in managing and improving blood sugar control, making it beneficial for individuals with diabetes or insulin resistance. By minimizing carbohydrate intake, the keto diet helps to regulate blood sugar levels and reduce insulin resistance. Some studies have even suggested that the keto diet may lead to a decrease in medication requirements for individuals with type 2 diabetes.
5-Suppressed Appetite and Decreased Cravings:
The high fat and moderate protein content of the keto diet can help promote satiety and reduce cravings. Consuming healthy fats and an adequate amount of protein can help keep you feeling full for longer periods, which may lead to reduced calorie intake and support weight loss efforts.
That diet, renowned for its weight loss benefits, goes beyond shedding pounds and offers a host of advantages. Embracing the keto diet can lead to improved mental clarity and focus, heightened energy levels, better blood sugar control, and enhanced appetite management. However, it’s important to note that the diet may not be suitable for everyone, necessitating consultation with a healthcare professional prior to any significant dietary changes.
If you opt to embark on the keto diet, educating yourself about its principles and guidelines is paramount. Strive to incorporate nutrient-rich whole foods that align with the keto diet to ensure long-term success. It’s crucial to bear in mind that individual experiences with the keto diet may vary. What proves effective for one person might not yield the same results for another, so attuning to your body’s needs and making dietary choices accordingly is vital.
While adhering to the keto diet, it’s crucial to prioritize holistic well-being. This entails practicing self-care, managing stress levels, and engaging in regular physical activity to augment your keto journey. Adopting a mindful and balanced approach to that diet can optimize its potential benefits and contribute to a healthy and sustainable lifestyle.
In summary, the keto diet extends beyond weight loss, encompassing benefits such as improved mental clarity, increased energy levels, enhanced blood sugar control, and better appetite management. However, it is essential to exercise caution and seek professional guidance when embarking on that diet. Remember, each person’s experience is unique, so listen to your body, prioritize overall well-being, and make informed choices that align with your health objectives.
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Let your child help with meal preparation
The kitchen can be a fascinating place for young kids. They see grown-ups working briskly in there, watch the steam rise from pots on the stove, and smell what’s on the menu that night. Even older kids might be intrigued by how baked goods and meals come together. It isn’t always convenient to invite them into the kitchen to help, but consider doing so when time allows.
Younger kids can watch what you’re doing and help out with small tasks, like stirring something or setting the table. Older kids can be taught how to crack eggs or measure ingredients. Even teens might be lured into the kitchen if you tell them they can choose the dish and you’ll help prepare it with them.
To the kids, it will seem like fun, but there are other benefits to this time together:
Preschoolers see how the dishes they eat are put together — and they get hands-on experience, which is a great way to learn and feel like they are helping out.
Parents get something out of this kitchen togetherness, too. First, there’s the quality time you’ll share. Then there’s the pleasure of sitting down at the table together to enjoy what you’ve whipped up.
Choose the Right Time
If you’re going to have kids helping you in the kitchen, you don’t want to be on a tight time schedule. Instead of involving them in a dinner you have to cook lightning-fast, enlist their help on a weekend afternoon when you don’t feel crunched.
Choose the Right Tasks
Plan ahead a little when deciding what you’ll prepare together. For younger kids, consider starting with simple dishes with fewer than five ingredients.
When you’ve chosen a recipe, think about which steps your child can do independently. For instance, kids who can read can call out the ingredients from the recipe card while you put them out on the counter. A younger child can help you pour ingredients into a bowl. An older child might be able to measure out ingredients and add them unassisted.
Children need supervision when they’re in the kitchen. Preschoolers must learn not to touch whirring electric beaters, hot pans, and stovetops.
Here are some safety tips:
Even older kids will need safety reminders, especially if they’re working with appliances and knives, or at the stove.


For Your Information: July 30, 2004
The U.S. Food and Drug Administration (FDA) recently sought comment from the public concerning expanding the use of health claims for certain foods. A health claim describes the relationship between a positive nutrient in a food and a beneficial effect on a disease or health condition. The FDA specifically sought comment on allowing health claims for foods that have a relatively small amount of a positive nutrient and on permitting health claims for foods that have both a positive nutrient and a problematic nutrient. In response to this request, the Federal Trade Commission’s Bureau of Consumer Protection, Bureau of Economics, and Office of Policy Planning filed a comment encouraging the FDA to consider allowing truthful, non-misleading health claims for more foods.
Permitting such claims, according to the FTC staff, would “help consumers make informed dietary choices and . . . promote competition among manufacturers to develop and market healthier food products.” The FTC staff recommended that the FDA make its regulatory decisions consistent with the results of consumer research on ways that health claims may be made for foods without deceiving consumers.
As detailed in the staff’s comment, which can be found on the FTC’s Web site as a link to
this press release:
In concluding its comment, the FTC’s staff wrote, “We support the FDA’s ongoing efforts to develop an empirically based approach to health claims for food products and to assess the costs and benefits of alternatives to the current regulations’ reliance on potentially over-exclusive minimum and maximum requirements for making health claims on food labels.”
“Revising its regulations to allow food marketers to provide greater and more accurate health-related information will assist consumers in selecting from a wider range of foods as they attempt to construct healthful diets.”
The Commission vote authorizing the staff to provide the comments to the FDA was 5-0. (FTC File No. V040020; the staff contacts are Thomas B. Pahl, Bureau of Consumer Protection, 202-326-2128, and Maureen K. Ohlhausen, Office of Policy Planning, 202-326-2632.)
Copies of the documents mentioned in this release are available from the FTC's Web site at http://www.ftc.gov and also from the FTC's Consumer Response Center, Room 130, 600 Pennsylvania Avenue, N.W., Washington, DC 20580. Call toll-free: 1-877-FTC-HELP.
(FTC File No. V040020)


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The European Commission approved on Friday officially extending until June 2016 European aid to farmers to mitigate the consequences of Russian embargo on imports of agricultural products from the European Union, Agerpres informs.
Support measures for sectors of vegetables, fruits and milk were taken a year ago in response to the decision to “close the gate” for European products, a retaliation for Brussels to position the crisis between Russia and Ukraine .
“The significant measures taken so far by the European Union showed solidarity with farmers EU after Russian veto. These measures have played a significant role for mitigating consequences of Moscow’s decision and, therefore, have been prolonged, “said European Commissioner for Agriculture, Phil Hogan.
“It is necessary to continue with measures to provide security guarantees producers of vegetables, fruits and dairy products, faced with a difficult situation because of the embargo,” Barroso added.
For the dairy sector, the measures will consist of public and private storage aid, both butter and skimmed milk powder.
As regards fruit and vegetables, the EC has proposed extending until 30 June 2016, the measures that have expired on 30 June 2015 and aimed mostly of product groups in this category (including peaches and nectarines).
These measures consist in taking these products for free distribution to charitable organizations or for other purposes, such as animal feed, compost or distillation.
EC explained that these amounts will be distributed among Member States exported “significant quantities in Russia in the last three years.”
In addition, a significant amount, not exceeding three thousand tons, could be withdrawn in all countries to be stabilized market.
Representatives from Brussels have said that intervention in cases of public authorities by private operators purchase the quantities offered at a fixed price and up to 109 000 tonnes of skimmed milk powder and 50 tons of butter. Once achieved these volumes, the intervention will continue, but the auction system.
If you opt for private storage, the owner of the goods is committed to withdraw them from the market for a certain period of time and keep them and get help for some of the costs of storage.
So far, the program began in September 2014 were offered 40 045 tonnes of butter and 108,652 tonnes of skimmed milk powder for private storage.
As regards fruit and vegetables, the measures implemented by 30 June allowed the withdrawal from the market of 770,000 tons, with 155 million aid