Wednesday, June 8, 2016
For premium skin care, visit Zolie Skin Clinic in New Delhi, India
This isn't really food or cooking related but I feel the need to share this! I was walking and shopping one day and noticed a lady walking down the row of stores. I couldn't help but notice how smooth and healthy looking her skin was, and she noticed me noticing! I apologized but remarked how clear her skin was. She said she was from New Delhi, India and visiting family in the area.
She didn't always have skin that was so smooth and silky. She had dry skin that used to crack and cause mild discomfort. She told me about Zolie Skin Clinic, which is an amazing dermatologist in New Delhi, India. They offer the best standards of care and help for being as beautiful as ever. She met with Dr. Nirupama Parwanda, who has received several awards for her work, and given presentations about her studies.
After visiting the website when I got home from shopping, I think that she was spot on! The services they offer range from just about everything you would need, from dry skin to oil skin, and even provide specialized dermatological consultations, dermatosurgical and aesthetic procedures to treat a wide range of skin disorder. We need to make sure to take care of our skin because, after all, the skin is the largest organ of the body and we need to be thankful when everything with it is well!
Tuesday, January 13, 2015
When do You Need Office Catering?
When do You
Need Office Catering?
Events organised for the office or corporates
are of utmost importance as it deals with building your client or staff
relationships. Different events demand different kinds of catering. Using professional
catering services can help you organise an impressive spread without the fuss
of going to a restaurant, ordering food, arranging its presentation and set-up.
The caterers take care of everything from the choice of the menu, to its
presentation and dishware to be used.
The caterers come into the picture for
small scale events like boxed lunches or an after office cocktail party, as
well as large scale events like trade shows or companies annual day. There are
several events in the corporate world for which you can hire the catering
services.
- · Catering for breakfast events in the office – It is important to keep your attendees awake, enthusiastic, and happy at the start of the day. An extensive corporate breakfast is the best way to kick off your day filled with meetings and presentations. You can opt for hot and cold stations for your food and highlight it with fresh fruits and juices.
- · Catering for lunches – It is a break between massive discussion and trainings at the corporate event. The lunches thus have to be refreshing and including salads and desserts make it more exciting.
- · Boxed Lunches - These are preferred when you have an internal staff meeting or training. A lot of thought process is put into packing and selecting the food for such boxes. They have to be mess free, tasteful and appealing to the staff.
- · Catering for trade show events – Trade shows are big events and require catering for thousands. There should be a wise selection of the food and trained staff to manage the crowd and attend to them efficiently.
- · Catering for Business Award Ceremonies - These award ceremonies include the top performers in the industry and a high profile gathering. For such people you require an extensive food menu. These ceremonies are held to honour the capable industrialist and make them feel special, thus the food should look pleasing and presented skilfully.
- · Catering for Business conferences – These conferences again hold great importance in maintaining clients and staff relationships. There would be a different set of menu when you look for catering for such events.
- · Catering for Corporate Dinners - Business dinners are organised mostly for some kind of celebration at work like any kind of achievements or just a get together to catch up with all clients and employees or maybe some charity fund raiser. Thus the catering menu can include a wide range of items followed by drinks and desserts. So it is best to get along with the budget in this case.
- · Corporate holiday parties- Such parties are done mostly in the holiday season and may also include a company picnic with the employees, prospects and the clients. This brings in the mood for fun and frolic and thus the food should include items that are preferred for an outdoor party that is easy to carry without any hassle.
- Catering for office events involve a lot of planning and the right selection of menu based on the composition of guests. A well organised event plays a significant role in brand building and enhancing the company’s goodwill.
Jenna Smith is a freelance blogger and
currently writes for Square Catering,
a well known Sydney office catering company. Visit http://squarecatering.com.au/choosing-right-sydney-office-catering-service/
for more details on Sydney conference catering
Friday, February 21, 2014
Food Blogger Resources
Disclaimer: Please note that these links below are affiliate links and I may earn a commission if you decide to purchase through these links.
Bluehost - Bluehost is one of the largest and most trusted web hosting services powering millions of websites. Join Bluehost now and get a FREE domain name!
GoDaddy – GoDaddy makes registering Domain Names fast, simple, and affordable. Find out why so many business owners chose GoDaddy to be their Domain Name Provider.
The Thesis Theme for WordPress – Whether you're running a business website or a personal blog, Thesis is a perfect choice because it enables you to do what other WordPress themes can't.
StudioPress Premium WordPress Themes - Professionally designed premium WordPress themes. StudioPress developed Genesis, which is the industry standard in WordPress design frameworks.
FoodBloggerPro - Learn the essentials about what it takes to start and grow a successful food blog with easy to understand video tutorials. This has been one of the most useful programs that I have found!
Tasty Food Photography – After reading this e-book, the way I take photos of my food has changed drastically. I highly recommend this!
Food Blogger Resources
Bluehost - Bluehost is one of the largest and most trusted web hosting services powering millions of websites. Join Bluehost now and get a FREE domain name!
GoDaddy – GoDaddy makes registering Domain Names fast, simple, and affordable. Find out why so many business owners chose GoDaddy to be their Domain Name Provider.
The Thesis Theme for WordPress – Whether you're running a business website or a personal blog, Thesis is a perfect choice because it enables you to do what other WordPress themes can't.
StudioPress Premium WordPress Themes - Professionally designed premium WordPress themes. StudioPress developed Genesis, which is the industry standard in WordPress design frameworks.
FoodBloggerPro - Learn the essentials about what it takes to start and grow a successful food blog with easy to understand video tutorials. This has been one of the most useful programs that I have found!
Tasty Food Photography – After reading this e-book, the way I take photos of my food has changed drastically. I highly recommend this!
Other Essentials
Friday, November 15, 2013
Authentic South African Groceries Sold in the UK by Mr Biltong
Authentic South African Biltong, Droewors, Boerewors & Other Groceries Sold in the UK by Mr Biltong
Mr Biltong uses an authentic South African recipe handed down through the generations to produce the perfect Biltong. We also sell Droëwors, a large range of authentic Boerewors as well as Steaks, Other Meats and all of your favourite South African groceries.
All these great South African favourites make it almost impossible not to get out the Braai, regardless of the weather!
Sunday, October 13, 2013
Sweet Molds
SWEET MOLDS
Looking for a way to liven up the holidays or add excitement to a celebration?
SweetMolds.com offers a HUGE variety of do-it-yourself, 3D chocolate and candy molds that are perfect for almost any and every occasion!
Simple and easy to use, SweetMolds has the largest selection of FDA approved, clear polycarbonate plastic chocolate molds.
Reusable and nearly indestructible, you can use these awesome chocolate molds again and again to create fabulous, funny and also meaningful molded chocolate candies that will blow people away.
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.
http://www.sweetmolds.com
Looking for a way to liven up the holidays or add excitement to a celebration?
SweetMolds.com offers a HUGE variety of do-it-yourself, 3D chocolate and candy molds that are perfect for almost any and every occasion!
Simple and easy to use, SweetMolds has the largest selection of FDA approved, clear polycarbonate plastic chocolate molds.
Reusable and nearly indestructible, you can use these awesome chocolate molds again and again to create fabulous, funny and also meaningful molded chocolate candies that will blow people away.
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.
http://www.sweetmolds.com
Sunday, October 6, 2013
Best Cooking Magazines
Best Cooking Magazines
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.
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.
Check out FoodieMagazines.com for more!
Monday, September 30, 2013
Delightful Recipes with Berries
Who does not love a dish or desert made with berries? Be it
strawberry, blueberry or raspberry there is hardly anyone who would
not love to get a taste of it. And why should it not be so? Apart
from the delicious taste and texture, berries have other pros to
encourage being included in the menu. Berries have various health
related benefits to offer that are undeniable. And the very look of a
well-made dish with berries would bring anyone on their knees!
Different Recipes
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.
Strawberry Pie
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.
Blackberry Cobbler
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.
Different Recipes
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.
Strawberry Pie
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.
Blackberry Cobbler
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.
View more recipes at
http://raspberryketonesonline.org/
http://raspberryketonesonline.org/
Monday, September 16, 2013
Courgette (Zucchini) Sweet Cream - Plantalicious
post courtesy of Plantalicious - make sure to check out Plantalicious for more recipes like this
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.
Ingredients:
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.
Method:
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.
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.
Ingredients:
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.
Method:
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
Steer List mobile app is genius!
Have you ever stepped into the grocery store only to realize you
left your list in the car? Did you go back, or did you think “That’s
okay, I know what I need”? We all know how this ends, because we’ve
all done it at least once before. It ends with you putting your
groceries away only to realize you forgot something. Steer List to
the rescue!
Steer List is the smart list app that is on the one item you won’t
forget—your cell phone. It’s free, and available at the iTunes
store today. Location-based reminders allow you to set a notification
for the local farmer’s market, so you don’t forget to drop by on
your way home to score all the freshest produce; or set a restaurant
recommendation from a friend so you don’t forget what life-changing
side dish they ordered. Steer List will even give you a notification
in the morning so you can remember to pack reusable bags, coupons and
rewards cards… a bigger belt… whatever you may need later in the
day!
It’s simple— you just pick a date, the location, and make your
list. Anything you need to pick up from that specialty grocery store,
Steer List will remind you of when it’s most convenient for you.
Instead of having to make an extra trip, Steer List will notify you
when you drive or walk near your set location during your normal day.
With Steer List, you’ll never feel the bitter sting of getting
excited to try a new recipe only to realize you don’t have a key
ingredient. With the easy, user-friendly interface, you can also
cross off ingredients with a simple flick of the finger as you go, so
you don’t have to stop and think “Did I already put in the salt?”
The next time you throw an awesome party, everyone will be amazed
by not only your food, but the fact that you’re cool as a cucumber.
It’s not food sorcery, it’s just Steer List! Download it for free
today, and get cooking!
Website: http://www.steerlist.com/
iTunes Store: https://itunes.apple.com/us/app/steer-list/id661605663?ls=1&mt=8
Facebook: https://www.facebook.com/steerList
Twitter: https://twitter.com/SteerList
Tuesday, September 3, 2013
My California Delicious Photo Contest
WIN A $100 GIFT CARD!Show us your delicious food photos to win.We’re looking for some jaw-dropping, mouth-watering, sensory overloading photos.
Get out your camera or phone and show us your Delicious!
Enter using your
favorite Social Network:
Upload via our
Facebook Pageyour photo using the hashtag #mycaliforniadelicious  Instagram
Post your photo and
caption using the hashtag #mycaliforniadelicious (Make sure your account
isn't private) |
    |
Visit California Delicious for great gift ideas!
Tuesday, August 13, 2013
Grilled Corn Salad - MadGreens.com
Content courtesy of MadGreens.com
With Olathe Sweet Corn beginning to make its debut in the
grocery stores we thought we would share a delicious recipe
featuring one of people’s favorite forms of summer produce
- CORN! This new twist to the all time favorite barbeque side
is perfect for the summer. Luckily being from Colorado we
all get to experience the best kind of corn straight from our
local farmers. If this doesn’t seem like enough corn be sure
to check out the Olathe Sweet Corn Festival coming up on
August 3rd.
Prep time: 20 minutes Cook time: 10 minutes Total time: 30 minutes
Yields 4-6 servings
INGREDIENTS:
- 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
For the vinaigrette:
- 3 tablespoons olive oil
- 3 tablespoons apple cider vinegar
- 1 tablespoon freshly squeezed lemon juice
- Kosher salt and freshly ground black pepper, to taste
DIRECTIONS:
In a small bowl, whisk together olive oil, apple cider vinegar, lemon juice, salt and pepper, to taste; set aside.
In a large bowl of water, soak corn for 30 minutes; drain well.
Preheat grill to medium high heat. Add corn to grill and cook until grill marks appear, about 3-4 minutes on each side; let cool before cutting the corn kernels off the cobs.
In a large bowl, combine corn, tomatoes, avocado, basil, red onion, salt and pepper to taste. Stir in vinaigrette and gently toss to combine.
Serve immediately.
Please visit MadGreens.com for this and more recipes like it!
Chef Richard Rosendale's Siphon Pot
Chef Richard Rosendale CMC is sharing his techniques using one of the tools he used while competing at the International cooking competition in Lyon France, the Bocuse d'Or. This glass Siphon pot can be used for coffee making or, as used for the competition, a fragrant broth for meat also herbal tea blends and just about anything you can think of that needs brewing! Check out comments, information and Chef Richard using the Siphon here:
http://www.facebook.com/RichRosendale
and look into purchasing one of these elegant Siphons for yourself here:
http://www.rosendales.com/shop.php
http://www.facebook.com/RichRosendale
and look into purchasing one of these elegant Siphons for yourself here:
http://www.rosendales.com/shop.php
Wednesday, July 31, 2013
How to professionally level a Cake
Have you ever tried leveling a cake with a long knife, only to din it's not straight.
Or worse still, have you used a cake leveler, where the blade has flexed and still not cut your cake straight?
www.cake-links.com
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!
Or worse still, have you used a cake leveler, where the blade has flexed and still not cut your cake straight?www.cake-links.com
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
Ordering doughnuts online!
Did you know that you can easily order donuts online from your favorite breakfast vendor and have them shipped to anybody in the USA? With just a few clicks and a few minutes of your time, donuts will be delivered within a few days to anyone or any company, fresh to your doorstep!
Some testimonials:
"I have literally found the weirdest and hardest to find products on here and they have NEVER let me down. I think because it was food or something, I just assumed they wouldn't have them, but I stand corrected!!!"
"My order got to me fast,and everything was great, I sent as a gift and she loves these donuts and will buy again when she wants more. Thank you again!"
"I cant believe that I actually got these donuts in Afghanistan... mouth watering, not sharing at all lol"
"These are so delicious and after thawing are so nice and fresh and filled just right!!"
Thursday, July 4, 2013
Meatopia is here!
With the hot weather I’m sure that everyone is thinking just one thing. Barbeque season has begun.
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!
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
Douglas Willis Butchers is your choice!
http://www.douglaswillis.co.uk/
https://www.facebook.com/douglaswillisbutchers
https://twitter.com/DouglasWillis
Award winning Welsh Butchers that go back 3 generations.
From pasture to plate with 100% traceability.
You can order online with some amazing deals and discount codes via the website : http://www.douglaswillis.co.uk/
They also do ready meals and have a deli counter in Cwmbran that is truly exceptional.
For a genuine butcher that cares, there is no-one better in the UK for quality produce and a warm welcome!
Monday, May 27, 2013
Become A Wine Master With These Top Pointers
Content provided by sparklingdirect.co.uk – Send Wine Gifts
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.
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
Memphis BBQ Traditions
Nearly every home cook in the world has a barbecue recipe that they swear will blow the socks off anyone who eats it. In Tennessee, this BBQ often goes by the name of Memphis-style barbeque. Several restaurants in the city gained game across the country, and Pat and Gina Neely even earned a cooking show thanks to the success of their restaurant Neely’s.
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.
Memphis barbecue typically involves pork, but some restaurants and chefs use chicken or beef. The chefs stick to pork shoulders and pork ribs, which both have a thick texture that holds up well to slow cooking. Memphis-style barbecue also relies on a tomato-based sauce, which is sometimes sweetened with the addition of brown or white sugar. When tomatoes are in season, they add a natural sweetness to the sauce, and that sweetness mingles nicely with the smoky flavor from the cooking process.
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
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