Sesame Street - Cookie Monster's Best Bites [VHS]

America's favorite slave to baked goods, Cookie Monster, is the star of this very funny collection of comic sketches culled from the insatiable Muppet's tenure on Sesame Street. From the opening scene--in which the wild-eyed Cookie yields to pure impulse and devours a cookbook (rather than wait for a pastry recipe to be fully realized in his kitchen)--the longtime Children's Television Workshop character never fails to entertain with his charming anarchy. Also on the program are classic Sesame Street songs "C Is for Cookie" (and its spinoff, "C Drives Me Crazy," featuring a guest appearance by the Fine Young Cannibals), "If Moon Were a Cookie," and the touching "What Is Friend?" The high point, however, is the gravel-voiced Cookie's scene with actress Annette Bening, who helps him sort out the difference between a "Cookie Here and There." Wonderful stuff for all ages. --Tom Keogh

Price: $9.98

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Free Recipe: Spicy Split Pea Soup

8 Servings
1 x -NPFN03a
6 ea Peppercorns
3 ea Whole Cloves
1 ts Mustard Seeds
1 1/2 lb Smoked Pork Shoulder Roll
3 c Dried Split Peas (1.5 lb)
3 tb Onion; instant, minced
1/4 ts Garlic; instant, minced
2 1/2 qt -Water
2 ea Bay Leaves
1 x Salt

Tie whole spices in cheese cloth bag. Put everything in crock pot, cook on
low for 8 - 10 hours. To serve, remove bag, cut meat from roll in chunks.
From "Woman's Day Crockery Cook Book" Meal mastered by Heather Smith

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Secrets to Famous Restaurant Recipes

Using the right quantities and combinations of herbs is one of the secrets to recreate some of the famous restaurant recipes. Chefs all across use different type of herbs to add unique flavor profile to their secret recipes. I will show you some of these herbs and explain how they could be used successfully.

Basil one of my favorites to use in soups or sauces through out the cooking process, it's a sweet delicate herb that when used fresh can brown easily, so make sure to include it in at the end of the cooking.

Rosemary's flavor is unmistakable, it's woody and its strong aroma can easily overpower a dish, make sure you use it sparingly and it goes well with basil at the start of cooking, you can throw the entire stem in soups or remove the stem and crush them with salt, pepper and olive oil and rub them on a roast. One great way to use it is to add it to your steak while pan searing it.

Dill is a sweet herb that can give you a light flavor to any famous restaurant recipe, take fish for example, finely chopping the dill to sprinkle on top of a salmon with lemon juice and baking it in the oven is a very simple recipe that highlights the dill and gives your fish the feeling of that secret recipe.

Ginger is a bit spicy with excellent healing powers to help reduce inflammation, used in cooking could easily overpower a dish, so use lightly. Fresh herbs are essential to add different layer of flavors and enhancing your dishes to make any average cook look like a chef. Using different combination and quantities of these herbs like top chefs due in their famous restaurant recipes is very easy to do and any one can learn.

Mike Daher enjoys cooking and entertaining friends and family.

http://www.famous-restaurantrecipes.com
http://famous-restaurantrecipes.com/2010/02/24/secrets-to-famous-restaurant-recipes

Super Foods: Butternut and Acorn Squash Soup | Submitted By: LEAH977

1 butternut squash, halved and seeded1 acorn squash, halved and seeded3 tablespoons butter1/4 cup chopped sweet onion1 quart chicken broth1/3 cup packed brown sugar1 (8 ounce) package cream cheese, softened1/2 teaspoon ground black pepperground cinnamon to taste (optional)fresh parsley, for garnishPreheat oven to 350 degrees F (175 degrees C). Place the squash halves cut side down in a baking dish. Bake 45 minutes, or until tender. Remove from heat, and cool slightly. Scoop the pulp from the skins. Discard skins. Melt the butter in a skillet over medium heat, and saute the onion until tender. In a blender or food processor, blend the squash pulp, onion, broth, brown sugar, cream cheese, pepper, and cinnamon until smooth. This may be done in several batches. Transfer the soup to a pot over medium heat, and cook, stirring occasionally, until heated through. Garnish with parsley, and serve warm. Amount Per Serving  Calories: 281 | Total Fat: 15.5g | Cholesterol: 42mg Powered by ESHA Nutrient Database

Butternut and Acorn Squash Soup

Servings Per Recipe: 8

Amount Per Serving

Calories: 281

Total Fat: 15.5gCholesterol: 42mgSodium: 650mgTotal Carbs: 34.2g    Dietary Fiber: 7.4gProtein: 6.1g VIEW DETAILED NUTRITION
About: Nutrition Info

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Dec 1, Sherry Kidneys

Sherry Kindeys

Most tapas bars in Spain serve Riñones al Jerez, though at home it can be served with rice or pasta as a main meal. You can add sliced mushrooms to increase the number of portions. Serves 6 as tapa, 4 as a supper dishDifficulty: intermediatePreparation time: 30 min.10 fresh lambs' kidneys1 big onion, chopped4 tablespoons olive oil4 oz bacon1 garlic clove, finely chopped2 tablespoon flour4 fl. oz fino dry sherry or Montilla1 tablespoon tomato concentrate2 sprigs fresh thymeSalt and freshly ground black pepper

Fry the onion in 2 tablespoons of oil over a low heat in a big frying pan. When it starts to soften add the diced bacon and garlic.

Remove the membranes and cut out the middle cores from the kidneys, then cut them into large dices.

Remove and reserve the onion and bacon from the pan and add 1-2 tablespoons more olive oil.

Put in the diced kidneys, a handful at a time, over the highest heat and stir occasionally. When they are sealed, pull them to the sides of the pan and add the next handful. When they are all sealed and coloured, return the onions and bacon, sprinkle with flour and stir in.

Add the Sherry, tomato concentrate and thyme and bring to a simmer. Season to taste.

Hidalgo - La Gitana Manzanilla

Famous Sherry from Sanlúcar de Barrameda

This is the classic example of this unique wine and the flagship of the company. Its fresh and delicate taste has made it the favorite of Seville, the heart of traditional Andalucía where they drink it chilled, with a meal or with tapas or simply as a refreshing crisp white wine.

La Manzanilla is a dry wine and the lightest and most delicate member of the Sherry region and can only be made in the coastal town of Sanlúcar de Barrameda set at the mouth of the River Guadalquivir.

The position of the town, set between the sea and the river and the marshlands to the north, combines with the particular topography of the town itself to create an especially humid and constant microclimate.

These conditions allow a special growth of yeast, known as the 'flor', to grow on the surface of the maturing wine all your round thus protecting it from the detrimental effects of oxygen. Elsewhere in the Sherry district, the flor dies off in the summer and winter months to form the Fino sherry instead.

Due to the uniqueness of this wine Manzanilla has its own 'Denominación de Origen' Manzanilla -Sanlúcar de Barrameda, set within the Sherry Denomination. The 18th Century Hidalgo Bodega produces the famous Manzanilla under the name of 'LA GITANA'.

Today, 'La Gitana' is the most popular Manzanilla on the Spanish market and is now the best selling wine in Seville.

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Types of Chinese Recipes

When you come to Chinese recipes, there are different types of recipes. We all have our favorite dishes but all restaurants may not be using the same recipes for it.

When you try to make it the thing will cause you a lot of problems therefore you might have to try many times to get it the way you want it to be. If you want to get the best recipes then you have to spend some extra money for a cookbook which is being hand down through family lines.

Chinese recipes standard types are rice, noodles, meats, seafood and vegetable. These recipes might be from different parts of the china for example your Lo Mein don't taste that good as it does in the Shanghai.

In china food matters a lot and every region of it has its own taste and recipes. Good restaurants incorporate with the different regions in china so that they can provide the real taste of the food for which it is famous.

As people in the Northern part of the china use wheat and noodles and people in southern region use rice and rice flour in their recipes. As china is a large country therefore it has different climate in north and in south which also affect the recipes.

Chinese recipes use different types of recipes which make them really tasty and more appealing. The most famous Chinese spicy dish is Kung Pao. Usually used with shrimp or chicken and it is made up of pepper sauce and we can adjust the level of heat as we want to.

All Chinese recipes have something in common are usually the rice, noodles and meat and vegetable in them excluding the region or spicy factor from it. There are some exceptions such as soups and pancakes which are really famous Chinese foods and are great recipes that one should try.

For thorough reviews of Electric Meat Grinders, please visit http://theelectricmeatgrinders.com.

The Frugal Gourmet: Colonial Christmas [VHS]

Kathy Bates stars as an unhappy wife trying to get her husband's attention in this amusing and moving 1991 screen adaptation of Fannie Flagg's novel Fried Green Tomatoes at the Whistle Stop Cafe. After befriending a lonely old woman (Jessica Tandy), Bates hears the story of a lifelong friendship between two other women (Mary Stuary Masterson and Mary-Louise Parker, seen in flashback) who once ran a cafe in town against many personal odds. The tale inspires Bates to take further command over her life, and there director Jon Avnet (Up Close and Personal), in his first feature, has fun with the film. Bates develops a real attitude toward her thickheaded spouse at home and some uppity girls in a parking lot, but dignity is generally the key to Avnet's approach with the story's crucial relationships. Tandy is a joy and clearly loves the element of mystery attached to her character, and Masterson and Parker are excellent in the historical sequences. --Tom Keogh

Price: $9.99

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AFRICAN CHICKEN WINGS

AFRICAN CHICKEN WINGS

                        FOR THE WINGS
   4                    Garlic cloves
   2                    Shallots
   1 1/2  teaspoons     Salt
   1      tablespoon    Chinese 5 spice
   2      teaspoons     Paprika
   1      teaspoon      Dried rosemary -- crumbled
     1/2  teaspoon      Cayenne -- or to taste
   2      tablespoons   Vegetable oil
   4      pounds        Chicken wings -- about 20-24
                        Tips removed
                        FOR THE SAUCE
     1/3  cup           Natural style peanut butter
     1/4  cup           Canned cream of coconut --
                        Well stirred
   2                    Garlic cloves -- chopped
     1/4  cup           Water
     1/4  cup           Red bell pepper -- chopped
     1/8  teaspoon      Dried hot red pepper flakes
                        Or to taste
   1      teaspoon      Soy sauce
                        Coriander sprigs

THE WINGS: Prepare the chicken wings: Mince and mash the garlic and
shallots to a paste with the salt. In a large bowl stir the paste together
with the 5 spice powder, paprika, rosemary, cayenne, and the oil. Mix
well. Add the chicken wings. Toss and stir them until they are completely
covered with the marinade. Let them marinate, covered and chilled for 4
hours or over night. Arrange the wings, skin side up, on the rack of a
foil lined large broiler pan and bake them in the upper third of a
preheated 425F oven for 25 to 30 minutes or until they are golden. The
wings may be prepared one day in advance, kept covered and chilled and
then reheated before serving. THE SAUCE: In a blender, blend together the
peanut butter, cream of coconut, garlic, water, bell pepper, red pepper
flakes and the soy sauce until the mixture is smooth, season the sauce
with salt, to taste. THE PRESENTATION:
Transfer the sauce to a serving bowl set on a platter.
Arrange the wings around the bowl and garnish the platter with the
coriander.

Sep 22, Idiazabal Cheese

Idiazábal cheese is made with sheep's milk only in the Basque Country and in the Navarre region. 

Its smell is intense and penetrating and its flavour slightly spicy, balanced and intense. It is made with sheep's milk from the Lacha (Latxa) and Carranzana breeds, preferably the former. It is cylindrical in shape, the rind is hard and an even colour, from pale yellow to whitish grey and dark brown in smoked ones. The maturing period, never less than 90 days, is decisive for is manufacturing. During this time, it is turned and cleaned as necessary. If it is smoked, this operation is carried out at least ten days before sale, using beech and hawthorn wood.  Season: All year round.

The production and manufacturing area covers the provinces of Álava, Guipúzcoa, Vizcaya and Navarre, except for the municipalities of the Valle del Roncal. In addition, the Idiazábal name protects those of Urbasa, Urbia, Entzia, Gorbea, Orduña, Andía, Aralar, Carranza, Bidasoa-Baztán, Orbaiceta, Ulzarra, Valcarlos and Pirineo Navarro.

The choice of a dry white aged in wood is ideal, not to forget crianza reds, because their strength goes marvelously well with the cheese's aromatic intensity. As well as these, cider can be a good accompaniment.

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Win a masterclass for two with Peter Gilmore at Quay

To celebrate the launch of Peter Gilmore's beautiful book, Quay, MasterChef magazine and Murdoch Books are offering a 3-hour masterclass with Peter and Dinner for two at the fabulous Quay Restaurant on Sydney Harbour.

One lucky winner and a friend will have the chance to fly to Sydney for a private 3-hour masterclass with Peter Gilmore at Quay, followed by dinner at this multi-award winning restaurant overlooking Sydney Harbour. The prize includes flights and two nights' accommodation for two. Plus, runners-up will win a signed copy of Quay by Peter Gilmore.

Individuals must enter online at www.taste.com.au/masterchefmagazine, between 30th September 2010 and 31st October 2010. Individuals must enter full name, address (including country) and phone number, and answer, in 25 words or less, the question ‘What would you most like to learn from Peter Gilmore?' This website will accept entries from 9am AEST on 30/09/2010 until 5pm AEST on 31/10/2010.

To enter our competitions we invite you to become a member, signing up is fast, simple and free. Join now or learn more about becoming a member.

1. Information on how to enter and prizes form part of these Terms and Conditions. Participation in this promotion is deemed acceptance of these Terms and Conditions.

2. Entry is only open to Australian residents who enter online at  www.taste.com.au/masterchefmagazine between 30th September 2010 and 31st October 2010. Employees (and their immediate families) of the Promoter and Sponsor, participating retailers and agencies associated with this promotion are ineligible to enter. Immediate family means any of the following: spouse, ex-spouse, de-facto spouse, child or step-child (whether natural or by adoption), parent, step-parent, grandparent, step-grandparent, uncle, aunt, niece, nephew, brother, sister, step-brother, step-sister or 1st cousin.

3. The Promoter reserves the right, at any time, to verify the validity of entries and entrants (including an entrant's identity, age and place of residence) and to disqualify any entrant who submits an entry that is not in accordance with these Terms and Conditions or who tampers with the entry process. Failure by the Promoter to enforce any of its rights at any stage does not constitute a waiver of those rights.

4. Incomplete or indecipherable entries will be deemed invalid.

5. Multiple entries are not permitted. Individuals may enter once only.

6. If there is a dispute as to the identity of an entrant, the Promoter reserves the right, in its sole discretion, to determine the identity of the entrant.

7. Promotion commences 30/09/10. Entries close on 31/10/10.

8. This is a game of skill and chance plays no part in determining the winner. Each entry will be individually judged based on literary and creative merit of the answer provided to the question.

9. Winner will be notified by telephone.

10. The Promoter's decision is final and no correspondence will be entered into.

11. The best entry, as determined by the judges, will win a holiday for two people to Sydney, valued at $AU16,000. This first prize includes: 2 economy class tickets to and from Sydney from any commercial, passenger airport in Australia; 2 nights in twin share accommodation in a superior class CBD hotel in Sydney; 1 x 3-hour Master Class for the two winners with Peter Gilmore in the Quay kitchens; and one dinner for two with matching wines at Quay.

Terms and conditions of the Prize for the best entry:

Prize is for 2 persons travelling twin share, single arrangements will incur extra costs to be borne by the winner.

Travel must be booked by the 31st January 2011 and taken no later than 30th June 2011. Failure to redeem the prize by this date will amount to forfeiture of the prize by the winner. Prize must be booked for a Sunday and Monday, with the dinner for two to be taken on the Sunday night and the Master Class with Peter Gilmore to be conducted on the Monday. The Prize may be redeemed by the Winner only. No relative, partner or friend of a Winner may claim any part of a Prize, apart from travelling with the Winner, nor may the Winner transfer any part of a Prize to any other person. The Prize may be used for travel by the Winner plus any other 3rd parties inclusive in the booking. The Prize is not redeemable for cash or for any other products or services. The Prize is subject to suppliers' booking conditions and availability. The Winner must provide Murdoch Books with a minimum of 30 days advance notice of intention to travel. Bookings will be made by Murdoch Books for the Winner. Additional spending money, meals, insurance, taxes, travel to and from departure point, and all other ancillary costs are the responsibility of the winner. Prize must be taken as offered and is not transferable, exchangeable or redeemable for cash. Unless expressly stated in these Terms and Conditions, all other expenses become the responsibility of the winner. The Promoter strongly recommends travel insurance valid for the entire duration of your holiday, to protect against the additional costs incurred in the event of unforeseen circumstances, and this is not part of or included in the Prize. The Promoter and the Sponsor are not liable for any costs incurred if the Winner or their companion/s travel without insurance. A credit card imprint or cash deposit may be required from the Winner[s] at check-in to the hotel, for all incidental chargesThe flight component of the Prize is always subject to availability. There is a permanent embargo during school holidays and from 1st December 2010 through until 16th January 2011 and any other peak seasons.

12. The 10 next best entries will win a copy of Quay signed by Peter Gilmore, valued at $AU200.00 each, including postage to the recipients.

13. If for any reason a winner does not redeem an element of the prize at the time stipulated by the Promoter, then the prize or that element of the prize will be forfeited.

14. If the prize is unavailable, the Promoter, in its discretion, reserves the right to substitute the prize with a prize to the equal value and/or specification.

15. Prize, or any unused portion of the prize, is not transferable or exchangeable and cannot be taken as cash.

16. All entries submitted become the property of the Promoter. As a condition of entering into this promotion, each entrant licences the Promoter and Sponsor to use their entry in any media for an unlimited period for any reason including but not limited to future promotional, marketing or publicity purposes. Each entrant warrants to the Promoter that each entry submitted is an original literary work of the entrant that does not infringe the rights of any third party. The entrant agrees to indemnify the Promoter against all costs and claims by third parties arising from a breach of this warranty. Entrants consent to any use of their entry which may otherwise infringe their moral rights pursuant to the Copyright Act 1968 (Cth).

17. Entrants consent to the Promoter and Sponsor using the entrant's name, likeness, image and/or voice in the event they are a winner (including photograph, film and/or recording of the same) in any media for an unlimited period without remuneration for the purpose of promoting this competition (including any outcome), and promoting any products manufactured, distributed and/or supplied by the Promoter and Sponsor.

18. If this promotion is interfered with in any way or is not capable of being conducted as reasonably anticipated due to any reason beyond the reasonable control of the Promoter, the Promoter reserves the right, in its sole discretion, to the fullest extent permitted by law (a) to disqualify any entrant; or (b) to modify, suspend, terminate or cancel the promotion, as appropriate.

19. Except for any liability that cannot be excluded by law, the Promoter (including its officers, employees and agents) excludes all liability (including negligence), for any personal injury; or any loss or damage (including loss of opportunity); whether direct, indirect, special or consequential, arising in any way out of the Promotion, including, but not limited to, where arising out of the following: (a) any technical difficulties or equipment malfunction (whether or not under the Promoter's control); (b) any theft, unauthorised access or third party interference; (c) any entry or prize claim that is late, lost, altered, damaged or misdirected (whether or not after their receipt by the Promoter) due to any reason beyond the reasonable control of the Promoter; (d) any tax liability incurred by a winner or entrant; or (e) use of the prize.

20. The Promoter collects personal information in order to conduct the Promotion and may, for this purpose, disclose such information to third parties, including, but not limited to, prize suppliers. Entry is conditional on providing this information. Unless otherwise advised, the Promoter may also use the information for promotional, marketing and publicity purposes including sending electronic messages. Entrants should direct any request to access

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To Die for Chicken Pot Pie That's 100% Vegan and 99% Fat Free

To Die for Chicken Pot Pie That's 100% Vegan and 99% Fat Free

on October 27, 2010
Recipe #440614

As you know REAL chicken pot pie is one of the absolute WORST foods you could EVER, ever eat. It's loaded with artery clogging Fat, and sooooo many calories - and it doesn't matter which frozen brand you buy - they're all just as bad. BUT - THIS RECIPE FOLKS IS THE SOLUTION! Yes - you can have your cake and eat it too. (or in this cake your pot pie) This recipe is SO LEAN, SO LOW IN CALORIES, but HIGH in VITAMINS, FLAVOR, FIBER, PROTEIN - you will NOT believe it's good for you. AND..... It tastes 1,000 times better than the heart-attack frozen versions in the freezer section

Serving Size: 1 (530 g)

Servings Per Recipe: 1

The following items or measurements
are not included below:

vegetarian chicken strips

vegetable stock

Amount Per Serving% Daily ValueCalories 109.2 Calories from Fat 3128%Total Fat 3.4 g5%Saturated Fat 0.5 g2%Monounsaturated Fat 0.7 g3%Polyunsaturated Fat 1.9 g9%Trans Fat 0.0 g0%Cholesterol 0.0 mg0%Sodium 96.3 mg4%Potassium 494.3 mg14%Magnesium 69.2 mg2%Total Carbohydrate 14.5 g4%Dietary Fiber 2.8 g11%Sugars 0.8 g3%Protein 8.0 g16%

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Sensational Smoothies: Drink Your Way To Health Deliciously

75% Commission! Over 180 Smoothies Recipes. Green Smoothies, Diet Smoothies, Fruit Smoothies, Breakfast Smoothies, Cocktail Smoothies And More. Perfect For Health Buffs, Weight Watchers And Parents Who Would Like Kids To Eat Healthy. Check It Out Today!

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The Adsense Recipe

Commissions of 75% - Full suite of affiliate tools including banners, ebooks and emails broadcasts. Proven method for creating Google Adsense sites that produce big money monthly and site flipping techniques included http://www.adsenserecipe.com/partners

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Salzburger Modiano Regional Italian Playing Cards. Authentic Italian Deck.

This deck of cards is an authentic deck of Italian playing cards. Italian playing cards most commonly consist of 40 cards (4 suits from 1-7 and 3 face cards). The three face cards in each deck are the King, Cavallo (calvary man) and Fante (Infantry Man), except in the French region (see below) which uses a Queen instead of a Cavallo. Playing with Italian playing cards gives any player a wonderful historical perspective on this great country.

Price:

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GT Express 101 Countertop Grill

GT Xpress 101 GT Xpress 101 cooks delicious meals fast and without the added fat! With GT Xpress 101, all you do is place food in the preheated cooking wells and close the lid. The dual cooking wells and controlled temperature cook from both top and bottom at once so there's no turning or burning. GT Xpress's thermostat controls the temperature so you get perfect results every time - even if you leave it in too long! The hinged lid prevents spillovers and clean up's a cinch too, just wipe with a damp cloth. Enjoy healthy, flavor-packed, satisfying food in no time! 101 Recipe book includes meal, snack, dessert and low carb recipes. Features include: Dual Cooking Chamber - Cooks fast and requires no tending or turning because the food is in contact with the heat on both the top and the bottom Thermostatically Controlled - Ensures perfect results every time. Floating Hinge - Keeps lid in contact with the food, but allows for expansion of baked goods and omelets. High Quality Non-Stick Interior - Means easy cleanup with a damp cloth is all you need and there is no need for added fats and oils Ready Light - Tells you when the unit is preheated and ready for use Built-in Cord Wrap - For neat storage Instruction and Recipe Guide - 101 mouth-watering recipes that give you endless ideas for fast meals, snacks and desserts. Over half the recipes cook in 7 minutes or less 101 Recipe Booklet Spatula Dual cooking wells Thermostatically controlled Floating Hinge Non-stick interior Ready Light Built in cord wrap Benefits: Makes hundreds of scrumptious meals, many in less than 7 minutes No turning your food or slaving over a hot stove Delicious low carb food in less time Non-stick surface means no extra fat Built in cord and compact design makes for easy storage This is for one unit, the picture illustrates the unit openned and closed.

Price: $24.99

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Pelorus NV

New Zealand, sparkling wine, $32

The story: The famed Marlborough producer's sparkling and if you're in the mood to back a Kiwi horse in the Cup next week, you should be loading up on this. It's one of the best consistently from over the ditch and has genuine French-like class.

The flavour: Yeasty to begin with classic aged "autolysis" edges, it remains an aperitif style with apple crunchy flavours and squeezes of lime juice. Tight with secondary bready elements. Crisp, fine and should race down on a hot spring day.

Rating: ****
4 out of 5 stars - a cut above
Value: Good
Verdict: Kiwi magic

More information: http://www.cloudybay.co.nz/Home

Information in this article is correct as of 26 October 2010.

Taste.com.au - October 2010

Tony Love, National Wine Writer, taste.com.au

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Healthy Main Dish Recipes: Tangy Grilled Pork Tenderloin | Submitted By: Sadie

2 pounds pork tenderloin2/3 cup honey1/2 cup Dijon mustard1/4 teaspoon chili powder1/4 teaspoon saltPlace meat in a large resealable plastic bag. In a medium bowl, mix together honey, Dijon mustard, chili powder, and salt. Pour marinade over tenderloins, seal, and refrigerate for at least 4 hours. Prepare the grill for indirect heat. Lightly oil grill grate. Remove meat from marinade, and discard liquid. Grill for 15 to 25 minutes, or to desired doneness. Amount Per Serving  Calories: 267 | Total Fat: 3.6g | Cholesterol: 65mg

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Fasta Pasta The Microwave Cooker

Fasta Pasta Microwave Cooker Cooking pasta the conventional way requires you to boil water, add your pasta, then frequently stirring and sampling to determine when it is done. Fasta Pasta eliminates this guesswork because it cooks perfect pasta every time! Fasta Pasta is a revolutionary new microwaveable cooker that replaces large pots, colanders and stirring utensils. Simply measure, add water, microwave and serve perfect pasta in 15 minutes or less. You'll use less water and energy, and cook pasta faster. The secret to micro waving perfect pasta is precise quantities of pasta, water, and cooking it for the exact amount of time. Fasta Pasta's lid has measuring holes on one end and a strainer on the opposite end. These measuring holes precisely measure serving sizes. Water level guides on the base help ensure the exact amount of water is added. Pasta noodles won't stick together or to the cooker because the continuous boiling action keeps the noodles in motion. Fasta Pasta's ledges and contours are designed to ensure even cooking and prevent microwave boil over. Fasta Pasta is made of FDA approved microwave-safe polypropylene and is dishwasher friendly - so no pot scrubbing afterward! Fasta Pasta perfectly cooks Al Dente textured spaghetti, fettuccini, linguini, macaroni, or lasagna noodles. A cooking chart, enclosed with every cooker, helps to quickly reference the cooking time for your favorite pasta. Fasta Pasta is an inexpensive gift for friends who think they have everything, people who like to cook, and people who don't like to cook. It's great for use in the home, office, dormitory, and RV. Cooks all types of pasta Strainer and measure built-in the lid Add water and cook in microwave Dishwasher safe Saves time and energy

Price: $14.99

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The bold and the beautiful - Adelaide

Photography by Mark Brake

Dreamy: A plate of loukoumathes washed down with coffee at the Greek on Halifax.

Treats: Gareth Grierson, above, puts the finishing touches on creme brulee tarts at Red Door Bakery

Photography by Naomi Jellicoe

d'Arrys verandah passionfruit souffle

When it comes to sugary treats, Adelaide's best chefs and bakers are sweet talkers, writes Simon Wilkinson.

It's just after 9pm on a Friday and a queue is already stretching down the road from the door of Eggless Dessert Cafe in Goodwood.

Back in the city, the French patisserie Au Matin Calme is doing a roaring trade in creme brulee and lemon tarts; the chocaholics are scraping the remnants from the Indulgence Plate at The Chocolate Bean in the East End; and the bright young things are digging into the crazy, colourful desserts at Gouger St's Sugarbowl.

Adelaide is a city that runs on a sugar high. Even those strange folk who claim they don't really like desserts will have a weakness... their melting moment.

For the true sweet tooth, the day starts early. While others may breakfast on cereal, toast or eggs, they know that the best thing with that first cup of coffee is an Italian-style doughnut, still warm from the fryer, slightly chewy and coated in sugar. For the uninitiated, try the ones at Master of Bread on Goodwood Rd or the zeppole at Nano Ready 2 Go in the city.

That should see you through to morning tea and something more serious from our patisseries. Two of the best start, appropriately enough, with an "mmmm". South of the city is Mulot's, on King William Rd, where the traditional French flans, tarts and gallettes are legendary, and you can order a croquembouche. On the other side of town, on Prospect Rd, Muratti specialises in cakes and biscuits, as well as making macarons in four different and delicious flavours.

Something light for lunch? Meringue should fit the bill, and while we don't have a dessert as famous as Peter Gilmore's Snow Egg seen on MasterChef, there are plenty of pavlovas and even a couple of versions of the classic bombe alaska at Urban Bistro (with red berry salad) and Windy Point (with an orange parfait).

There's plenty of time before dinner to head to the western suburbs and discover some more traditional ethnic delicacies. The Adelaide Lebanese Bakery, just off South Rd at Thebarton, has trays of filo morsels, from baklava and other syrup-drenched treats to crumbly biscuits filled with pistachios or walnuts.

To finish, it must be chocolate - and don't spare the decadence. The River Cafe in North Adelaide has hot chocolate and hazelnut fondant with chocolate sauce and chocolate gelato. Or go the whole hog with Chianti Classico's "Piatto di Cioccolato", a selection of treats comprising torta di caprese (chocolate and mascarpone tart), cocoa nib gelato and dark chocolate mousse.

IT'S ALL GREEK

For a long time, the Greek on Halifax's Mary Galantomos had wondered why the sweets she sold were, well, so damn sweet. Then, on her first visit to Greece last year, she watched as the locals rose from their afternoon siesta and jump-started the afternoon with a plate of syrup-drenched loukoumathes and a cup of their muddy black coffee. That coffee might be an acquired taste, but the GOH's desserts are just as dreamy.

Made inhouse by the experienced hands of a 73-year-old the staff know as "Auntie Nikki", the cream kataiffi - with its layers of shredded pastry, custard and crushed nuts - rivals the best vanilla slices, while the loukoumathes are irresistibly light little honey puffs. Try stopping at one.

* Greek on Halifax, 75-79 Halifax St, city; ph 8223 3336.

PASTRY PERFECTION

Gareth Grierson must have a supply of magic dust to sprinkle in with the flour and European butter for the tart shells at his Red Door Bakery.

How else to explain the way the pastry vanishes when you bite into the creme brulee tart, just leaving the delicious ooze of rich custard and the crackle of burnt sugar in your mouth.

The lemon and choc-hazelnut tarts are also wonderful, or look for buttery danishes with seasonal fruit fillings. This suburban bakery in one of our grooviest eating strips has quickly developed a cult following.

* Red Door Bakery, 22 Elizabeth St, Croydon; ph 8340 0306.

UP, UP AND AWAY

When the first souffle of the afternoon emerges from the kitchen at d'Arry's Verandah, the reaction is as if George Clooney has walked into the room. Heads turn, there are oohs and aaahs.

The passionfruit souffle, with its golden dome rising majestically from the dish, has been on the d'Arry's menus since Peter Reschke and Nigel Rich took over the kitchen six years ago. They've toyed with other flavours but Peter says the intense tang of the passionfruit works best, especially with a splash of the pouring cream that is served in a small jug.

* d'Arry's Verandah, d'Arenberg Winery, Osborn Rd, McLaren Vale; ph 8329 4848.

PRETTY AS A PICTURE

Emma Shearer brings an artist's eye to the striking desserts at The Manse.

The talented chef paints as a hobby and each dessert she designs starts life as a drawing on her sketchpad.

Emma says she is thinking as much about the composition of colours as the flavours she is bringing together when she creates dishes such as her raspberry, white chocolate and rhubarb sorbet creation.

The concoction is delicious, the richness of the balls of white choccy parfait balanced by the refreshing sorbet and tartness of the sheet of raspberry "croquant" and strip of dehydrated rhubarb.

Violas picked from the garden at The Manse complete the picture.

*The Manse, 142 Tynte St, North Adelaide; ph 8267 4636.

OOH LA LA

Walk into Au Matin Calme and you will feel as if you've landed in a patisserie in one of Paris's smarter boulevards.

The aroma of fresh, flaky croissants, the display of beautifully finished cakes and tarts, the little "financiers" - it's all there, down to the French accent of owner Guillaume Blanc who makes everything on premises with partner Chakey Kim.

Try one of the layered cakes, perhaps the choccy mousse, or our favourite, the orangina, with stripes of almond dacquoise, marmalade and orange mousse. Also open late on Friday nights with special desserts such as creme brulee and mille feuille.

*Au Matin Calme, 210 Hutt St, Adelaide; ph 7225 2707.

D'ARRYS VERANDAH PASSIONFRUIT SOUFFLE

Makes 12-ish

375ml passionfruit puree, deseeded100ml Noble Prankster or other dessert wine6 egg yolks1/3 cup sugar1/2 cup plain flour3 passionfruit, extra6 egg whites1/4 cup sugar, extraIcing sugar, to serveCream, to serve

Method:

Warm puree and wine. Slightly cream yolks and sugar. Add flour, stir until smooth, and mix in the warm puree. Whisk/stir over double boiler until very thick. Cool. Add pulp and seeds from extra passionfruit. Whisk whites until stiff and beat in extra sugar. Fold whites into custard gradually. Pour into well-buttered and sugared moulds. Bake at 170C for 20 minutes or until golden on top.Sprinkle with icing sugar and serve with cream.

Taste.com.au - October 2010

Simon Wilkinson

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