Friday, November 15, 2013
Sunday, October 13, 2013
Looking for a way to liven up the holidays or add excitement to a celebration?
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From really fun mustache lollipops and fun frog shapes, to religious molds and letters and numbers - you'll find something for everyone and every occasion.
Everyone loves chocolate - and these fabulous chocolate candy molds make chocolate even more special.
Sunday, October 6, 2013
Cooking is a fact of everyday life. Here’s the fact, exactly: You either need to cook your meals every day or pay someone else to do so. If you’re one of the lucky ones, you’ve been blessed with the skill set to cook tremendous meals that don’t taste like a 3-year-old freezer-burned chicken masala.
OK, so you’re one of the lucky ones: you’re either good at cooking meals or you enjoy cooking and want to get better at doing it. So, what’s the easiest way to stay on top of current trends in the food industry and ensure that your meals don’t get stale like those saltines in the pantry?
One simple way to get on top of the latest cooking and food trends and stay in the know if to subscribe to one or more of the best cooking magazines out there today. Cooking magazines have been around forever and there’s a reason – food is an ever-evolving subject and there’s always more to learn.
But how is the everyday cook to tell which cooking magazine is a true contender and which is a merely a pretender? It’s not really about contenders and pretenders – it’s more about what you, as the reader, want to get out of the magazine. With so many cooking magazines on the stands right now, it’s more about what you want than what the magazine has to offer.
Are you looking for quick and easy recipes or more elaborate recipes for in-depth dishes? Are you looking eat more healthy foods or do you have another agenda in mind? Research the options fully and you’ll be thanking yourself each and every month.
Monday, September 30, 2013
There are so many recipes available with different kind of berries that it becomes difficult to handpick even a few of them. And yet, it is worth mentioning some classic as well as new age recipes any time. Following are some recipes for you to try your hand and teeth at.
You could start with the strawberry pie; it truly is a classic. What you need is a fresh stock of ripe pies for this recipe. The other ingredients would include sugar in powdered form, soft cream cheese, sugar in normal grain form, Karo syrup, strawberry mixed in jello format and water as well as some salt along with cornstarch. You have to start by mixing and stirring Karo syrup, cornstarch salt and sugar with water. Cook it at a moderate level of heat. Once the solution thickens up, take it away from the source of heat and blend it with the jello format of mixture. Stir it for some time and then keep it at one place to cool down a bit. Meanwhile add sugar in powdered format to cream cheese and beat the mixture. Once done place the strawberries over it and add the first mixture which should have cooled down by now. And you get an amazing strawberry pie! The best thing about this recipe is that it can be made with any other kind of berry too.
Raspberry Mixed Salad
While salad dressings are great for health as well as taste, too much of the usual can be pretty boring. But now you could make a mix of berry, onion, pickle and blue cheese salad. The name says it all; you already know the key ingredients. Its preparation is easy to go with. You need to mix water, agave, onions and vinegar and make sure it is well marinated. Once that is done add more vinegar, salt, pepper, mustard, and slowly put some oil in the salad while stirring it. Add the salad ingredients in it with raspberries.
Blackberry and Blueberry Galette
You will love the idea of more than one kind of berry in one dish. And this is why the concept of the blackberry and blueberry galette along with cornmeal in a crust format should entice you completely. As the name suggests, the ingredients are simple. The rest of the preparation is the usual one for a galette dish.
If you are in need to prepare something in less than 15 minutes and if your choice is to use berries, then the blackberry cobbler is meant for you. Sprinkle lemon juice over well-placed blackberries in pieces and create a combination of sugar, eggs, flour to stir it well. Keep stirring the combination till it appears like a coarse meal. Sprinkle the combination over a collation of fruits. Spread butter in liquefied form over the topping. Mix up all that you have together and bake the result in the oven at 375° for a while till you find bubbles being generated and a light brown color appearing. It is now ready to be presented with a touch of whipped cream.
Monday, September 16, 2013
Now bear with me on this one. Do you trust me? This is delicious. It really is. Honestly it is.
This recipe is for my friend Frederique who came to my inaugural cookery demo and has kindly offered me lots of their courgettes and Sara who doesn’t eat dairy. I hope you both like this.
I know it might sound odd but if you do not eat dairy and you don’t want to eat Tofu, here is a tasty alternative that can be used as cream. Either plain or flavoured with orange zest, a little lemon or lime. It is so utterly yummy.
I discovered the idea in the book “My Beef with Meat” by Rip Esselstyn.
I have changed the recipe a little. If you don’t have or use guar gum then decide how thick you want it, as it acts as a thickener. Plus it stops the water leach out of it. If you store it in the ‘fridge and find it splits (water on top). Just stir to re-combine.
It keeps in the ‘fridge for at least 5 days. Remember this is not fat free so use it as a treat. It is great with fruit, or used in a parfait. If thicker it can be used to frost or ice a cake.
It’s a good recipe for autumn when there is a glut of courgettes. They can also be added to hummus and other dips or salad dressings in a similar way to this recipe, as they really do add a creamy texture when used raw as they do here.
By the way you do not have to soak the cashews but I find that they blend better if you do.
This recipe makes about 3-4 cups of cream that can be stored in the ‘fridge.
1 Cup of Raw Cashews (soaked for at least 1 hour or ideally overnight and drained)
2 Medium Courgettes (Zucchini for the Americans), thoroughly peeled, topped and tailed.
2 Tbsp of Maple Syrup or Agave
Flavour – 1 tsp Vanilla extract or citrus zest and 1 Tbsp of juice.
1/2 – 1 Cup of Plant Milk (I used vanilla rice milk, depending on how thick you want this).
1/2 Tsp of Guar Gum (Optional – thickens and stops water leaching out when stored).
I combined the vanilla and some lemon to give a tangy yet rich flavour but feel free to flavour as you feel fit. Just thought that rose water might be nice if serving with strawberries.
Place all ingredients in a high powered blender or food processor. Process until thick and creamy. You may need to scrape down the sides a couple of times.
Chill and serve.
Prior to blending:
Now, who knew that courgettes would make a delicious healthy dairy alternative to cream? Here it is being poured into its container.
Earlier this week I served this as a dipping sauce for fruit at a dinner party. It went so well with the strawberries, passion fruit and plums. Delicious.
Check out more at Plantalicious
Wednesday, September 4, 2013
iTunes Store: https://itunes.apple.com/us/app/steer-list/id661605663?ls=1&mt=8
Tuesday, September 3, 2013
Visit California Delicious for great gift ideas!
Tuesday, August 13, 2013
- 5 ears corn, shucked and rinsed
- 1 cup cherry tomatoes, halved
- 1 avocado, halved, seeded, peeled and diced
- 1/2 cup fresh basil leaves, chiffonade
- 1/4 cup diced red onion
- Kosher salt and freshly ground black pepper, to taste
- 3 tablespoons olive oil
- 3 tablespoons apple cider vinegar
- 1 tablespoon freshly squeezed lemon juice
- Kosher salt and freshly ground black pepper, to taste
and look into purchasing one of these elegant Siphons for yourself here:
Wednesday, July 31, 2013
Or worse still, have you used a cake leveler, where the blade has flexed and still not cut your cake straight?
Well we have the Answer!
The Agbay Junior Cake Leveler, is a professional piece of Equipment for slicing through cakes in an even level way. The super sharp cutting blade makes light work of sponge cakes, fruit cakes and even cakes with nuts in. Using a gentle sawing motion, you can slice of the top of the cake, reset the blade height and cut through the cake again, ready for filling with jam and buttercream.
Make sure to visit www.cake-links.com for a lot more information on cakes!
Sunday, July 7, 2013
Thursday, July 4, 2013
And what’s better to get you in the BBQ mood than the meat based food festival hitting London, Meatopia. Promising more meat than you can eat; Meatopia started in the good ol’ USA and is hitting London this September.
As well as meat this festival of food also will feature various music acts, fine beer or the best aged spirits available. Still not convinced? Why not add in a couple of celebrity chefs from around the world going head to head for your enjoyment.
Gizzi Erskine, presenter of Channel 4’s Cook Yourself Thin, might not be the first person you would associate with such a meat guzzling event, but she will not only be attending but competing against butchers and BBQ greats from as far afield as Tuscany.
Internationally renowned BBQ kings will peer through the smoke at the bright young things of the London restaurant scene. And who’s eating their creations? You.
Part of Meatopia’s manifesto is that all the meat for consumption will be native UK breeds that have been bred, raised and butchered as locally as possible.
If you can’t make it down to London, why not bring the celebration of food into your own garden?
In keeping with the all-American theme, I would suggest the Broil King range of gas BBQs. With this prime piece of BBQ’ing equipment you could pretty much bring Meatopia home! Containing all you need to put on your own meat feast, the Broil King Baron 590 Barbeque is the quintessential gas BBQ. Built with pride in North America, by a company with over two decades of experience and a passion for barbecuing this BBQ will transform your next garden party! I found mine on http://www.gasandhireltd.com/
Speaking of Meatopia, you can even bring your own competition-worthy pork BBQ ribs home! I’m going to let you into my secret marinade for the ultimate BBQ sauce. After cooking your ribs for around 3 hours take plenty of tin foil and make a kind of boat around the ribs. But the ribs on it meaty side up and pour in a cup of apple sauce to every cup of BBQ sauce you want to use; it adds an extra tang and gives the ribs a zing of a pig roast. Seal the foil over the top of the ribs and then grill the whole thing for around 30-60 minutes. Then open up the foil and leave to cook for a further 30 minutes. Paint both side of the ribs with your BBQ sauce and there you go! Perfect ribs!
Saturday, June 15, 2013
Monday, May 27, 2013
You can find wine all around you, be it at a social function, restaurant or even at the store. Realizing this, the subject of wine can frustrate and confuse you. If you want to learn more, read on below.
If you are looking to increase your wine collection, try picking individual bottles to use as testers. You might want to try many different types first, as there are a bunch to choose from. Buy a bottle first, and go back for a case when you find what you love.
Consider joining an online wine forum. Some excellent ones are available, and they provide you with a great place to chat with others and find out which wines may be worth trying. Check the forum out first before registering to see if it's what you're looking for.
Do not drink wine every night if you frequently get headaches. Wine contains sulfites, and sulfates encourage headaches. Reducing the amount of wine you drink is the best way to get rid of these headaches.
For the best flavor, be sure to serve wine at the proper temperature. For example, any red wine tastes its best near 60 degrees Fahrenheit. The wine will warm up in the glass, and you should pour into the glass at about 58 degrees. White wines should be kept at 47 degrees. White wine that is too warm will taste dull.
Use the right glass for your wine. The white wine glass is designed to keep the liquid cool, and thus is narrower. Reds, though, should be in wider glasses with broad mouths. This keeps the wine warm, which can help elicit more flavor.
White wines do not always need to be chilled before serving. Textures vary from one white wine to another, so they may taste better when served at varying temperatures. While it is a good idea to serve sauvignon blanc while it is cold, pinot gris and chardonnay taste better when they are a bit warmer.
A good thing for people to remember if you like wine is to go to the wine country and look around. You can indulge your hobby, learn something new and enjoy some beautiful scenery.
Try different wines when dining out. Buy a wine your guests will not recognize, so as to impress them. They will not have any expectations, and they will not be surprised by the high cost.
You can learn a lot from experts, but do not follow every single one of their recommendations. Any reputable wine expert readily acknowledges fallibility. Also, never think that you have to have the same tastes as someone else. Keep your own enjoyment in mind over the advice of another.
You typically do not want to store white wine for more than one or two years. But do not do this with Chardonnay. The reason for this is because oak is not typically used in the production of white wines. The opposite may hold true for darker wines and different varieties.
Since you are now more knowledgeable about wine, navigating wine menus or wine stores will be more easy. The best part is that you will be able to share your passion and knowledge with others. This short course should have provided you with a strong foundation.
Saturday, February 9, 2013
You can choose two different types of cooking when it comes to Tennessee barbecue: dry or wet cooking. Chefs who prefer wet cooking mix their favorite sauce together and keep a pan next to the grill or stove. The meat gets a coating of the sauce before going on the grill, and the chef adds additional coats during the cooking process. Some chefs even add an extra coating before bringing the meat to the table, which gives the meat a sweet taste and moist texture.
Dry cooking uses a spice rub as the first step in the cooking process. The cook mixes together paprika, salt, pepper, garlic and a mixture of other ingredients. You rub the spices deep into the meat before cooking, and some chefs even let the meat seat for a few hours to impart more flavor into each bite.
Attending a true Tennessee BBQ is a unique experience. Most cooks bring additional dishes of sauce to the table, which lets diners decide how wet or dry they like their meat. For an extra special touch, cooks serve the meat with side dishes like fresh corn on the cob, potato salad and coleslaw with extra napkins for cleaning up.
Make sure to check out more BBQ tips and tricks over at Tennessees & Its BBQ
Tuesday, January 29, 2013
This recipe comes compliments of Foods of India. Please make sure to check out more delicious recipes from here!
Region Northern and Central India
Also Called Payasam (in Southern India)
Descriptive English Name Indian Rice Pudding
Served Piping hot. Can also be refrigerated and served cold (not frozen).
Cooking Time 25 minutes
IntroductionIndia boasts of a variety of sweet desserts to pamper the sweet toothed. One of the most common desserts is a very simple preparation of rice and milk. This pudding, called "Kheer", is made with either toasted vermicelli or rice and is my favorite Indian dessert. No wedding or festival is complete without Kheer on the menu. This creamy and sweet stovetop pudding is fairly quick and easy to prepare.
Kheer recipes have evolved to suit regional and personal preferences. Every part of India has its own version of Kheer. The essential ingredients are milk and sugar, but you can vary your Kheer by replacing rice with vermicelli, semolina, and even carrot. Kheer made of almonds is also a popular variation.
Ingredients3 - 4 cups of whole milk, diluted with 1 - 2 cups of water (The proportion of water will determine the thickness of the Kheer.)
1 cup rice (it is best to use an Indian variety like basmati rice)
1 cup condensed milk
1/2 cup sugar
1 tablespoon raisins
1 tablespoon of dry roasted cashew nut pieces. (Cashew nuts can be substituted with almonds or pistachio)
1 teaspoon finely powdered elaichi (cardamom) seeds
Method- Boil the rice in the milk on a medium flame until the rice is cooked.
- Make sure you stir frequently; otherwise your milk may burn at the bottom of the vessel.
- Add the condensed milk, sugar, raisins, and nuts. Stir till the sugar dissolves and the mixture thickens.
- Add the cardamom and serve hot.
Smart Tips- Give your Kheer a flavor of the East by sprinkling a few strands of saffron over it. You could also add slivered almonds and pistachios.
- If you do not want to slave in the kitchen, use cooked rice leftover from the previous meal. Make sure that your cooked rice did not have any salt in it.
- You can serve Kheer either piping hot or cold. Cold Kheer tastes divine with shavings of almonds and pistachios.
- If you are counting the calories, you can replace milk with a non-dairy product. Use sugar-free supplements instead of sugar and you have an instant low-cal dessert.
- Alternative natural sweeteners are honey and rice syrup.
At one extreme, Kheer can be as dense as shown in the adjoining picture. Usually Kheer is much more fluid than this, but some people prefer to keep cooking on low heat until the milk thickens. I prefer Kheer of a medium consistency, but my family members prefer very liquid Kheer -- the kind you could drink in a cup!
More Recipes from Foods Of India
cooking spray, non-fat
4 boneless and skinless chicken breasts
2 egg whites, slightly beaten
2 c crushed cornflakes
salt and pepper
4 T wheat flour
1 c chicken broth, fat-free
1/2 c evaporated skim milk
1 c skim milk
2 tsp Molly McButter
salt and pepper, to taste
Spray your skillet with the non fat cooking spray. Rinse chicken, then pound each chicken breast until thin, then dip in egg whites and roll in cornflakes. Place chicken in skillet and brown slowly, over low heat to keep from burning. Remove from skillet when thoroughly cooked and sprinkle with salt and pepper, if desired. Add flour to skillet and brown over medium heat, stirring occasionally. When flour is browned remove from heat.
In medium bowl, combine chicken broth, evaporated skim milk, regular skim milk, and butter. Using a whisk, add to flour in skillet while still removed from heat. Return skillet to medium heat and continue to stir until gravy thickens. Add salt and pepper to taste.
More Easy Diabetic Recipes
Thursday, January 17, 2013
The big international cooking competition is coming up January 29-30 2013 at the Bocuse d'Or in Lyon, France! Get your poster here of the American team headed by Chef Richard Rosendale and join in on the excitement! You may choose which poster you would like the one signed by just the American team or one where Chefs. Keller, Boulud, Bocuse, Rosendale, Siegel and members of the coaching staff have signed it.
You can watch the competition online at the Bocuse d'Or official website. The competition will begin to air at 9am-4pm Lyon time on the 29th (3am-10am EST) with the award ceremony on the 30th from 5:30-6:30pm Lyon time (11:30-12:30pm EST). America has never placed higher than 6th place in this world wide competition and we are hoping this will be our year to get to the top!
Support our team! Go USA!
Thursday, January 3, 2013
Team Captain for USA in the International
Competition the Bocuse d'Or in Lyon France.
On his journey to the 2013 event.