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:
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
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
View the original article here
Price: $14.99
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
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 serveMethod:
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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Stock from Roasted Beef Marrow Bones
on October 27, 2010I have heard that roasting beef marrow bones creates a more robust beef stock, so decided to try it. After all, roasting does bring out more flavor from most foods, such as vegetables. I found this method on Simply Recipes .com. Their recipes makes 4 quarts. My store did not have that many bones!
Serving Size: 1 (105 g)
Servings Per Recipe: 4
The following items or measurements
are not included below:
beef bones with marrow
peppercorns
Amount Per Serving% Daily ValueCalories 20.0 Calories from Fat 013%Total Fat 0.0 g0%Saturated Fat 0.0 g0%Monounsaturated Fat 0.0 g0%Polyunsaturated Fat 0.0 g0%Trans Fat 0.0 g0%Cholesterol 0.0 mg0%Sodium 13.3 mg0%Potassium 100.2 mg2%Magnesium 5.1 mg0%Total Carbohydrate 4.7 g1%Dietary Fiber 0.9 g3%Sugars 2.0 g8%Protein 0.4 g0%Attesting to the simplicity of tapas, a handful of marinated olives is often ample accompaniment to a glass of chilled sherry in most Spanish tapas bars.
Marinated to piquant perfection, these olives are far from ordinary. To fully develop the flavor of garlic in the recipe, it is best to allow the olives to marinate for at least several days before serving.
Lightly crush the olives, without breaking them, and pour into a glass jar with a lid, discarding any oil produced. Add the dried chiles and garlic, lightly shaking the jar to ensure equal distribution. Pour in enough red wine vinegar so that the jar's contents are entirely submerged.
Add a dash of lemon juice, seal the jar, and store at room temperature for several days, shaking the jar occasionally.
Serve the marinated olives with a glass of sherry.
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.
View the original article here
Fresh Burgos cheese is the most typical one from the province. Nowadays, because of its many uses, it is commonly eaten throughout Spain.
The so-called Burgos cheese takes its name from the Castilian city where it is made. It is a fresh, soft, watery cheese made with sheep's milk. It is considered to be one of the most prestigious cheeses from Castilla y León, together with Villalón. It has a cylindrical shape, with grooves channeled down its sides and grooves marked on its surface. It does not have rind and has a compact, white paste, milky white in color. It smells of fresh milk with a slight hint of acidity and salt. It is sometimes allowed to mature. Whether fresh or mature, it is an excellent product. It is generally accompanied by other products, like honey, quince or walnuts, and it is often present after dinner, as a dessert.
Season: All year round, especially in the summer months..
The area of manufacture and production is concentrated in the province of Burgos and nearby towns.
Although its flavour is mild, it goes well with sparkling, dry white or young red wines.
Burgos cheese can be bought in all specialized shops, supermarkets, hypermarkets and cheese shops in Spain, especially in the Castilla y León autonomous community.
Hamilton Beach 67650
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Price: $74.99
On the menu: The crispy pata fried pork comes in generous portions.
Mixed: The interior has a touch of Vega wedding reception.
Selections: The leche flan dessert.
Not sure about dessert, but Sizzling Fillo's pork is something to savour. Simon Thomsen reports.Conscious I didn't fit in dessert at La Casa last week, I didn't eat too much deep-fried pork hock at this Filipino restaurant. Picture a huge platter of crunchy pork skin and crisp meat to understand how much restraint that involved. The Homer Simpson part of my brain is still thinking little else but "Mmmmmmm, pork", but the rest of my brain was thinking "Must eat dessert" as the plates sat there for about 15 minutes before I called the waiter sitting behind the counter. Service here ranges from taking the order to bringing the food, but not much either side. I asked to doggy bag the pork.
Mmmmmmm,pork.
Where was I? Well, the plates remained and when I realised he had sat down again, I asked for a dessert menu.
"No dessert, we close at 10pm," he said, presenting the bill. It's 9.58pm. We pay, noting a $2 charge for takeaway containers and they thank us and lock the doors.
So I can't tell you about the purple yam ice cream ($9) or leche flan (caramel custard, $9). Sorry. The crispy pata ($19)? No worries there.
Mmmmmmm,pork.
The Philippines isn't known for food, despite being a melting pot of Malay, Chinese and Spanish flavours. Karaoke and shoes, perhaps, courtesy of former First Lady Imelda Marcos. Sizzling Fillo, once known as Bahay Kubo, has the first two. Saturday is karaoke night. On other evenings, the sound of Filipino soaps on the TV competes with a soporific cover version of Katy Perry's Hot N Cold. Whoever's singing doesn't sound like she enjoys picking up large pieces of blistered pork skin with unctuous layers of fat underneath and dipping them in sawsawan, the vinegar-soy sauce to cut the richness.
Mmmmmmm,pork.
Sizzling Fillo's menu is a roll call of the nation's staples, including ukoy ($7) a crisp-edged prawn and grated pumpkin (normally sweet potato) fritter with a garlic and vinegar dipping sauce. The core condiments of Filipino cooking are vinegar, garlic and pepper.
There's a small bowl of complimentary peanuts which are coated in fried garlic. Yum. Vegetables play a minimal role here, so it's best to leave this place to carnivores.
It's not pretty, but when on song the flavours are fabulous and portions beyond generous. There's enough fried pork on this plate to feed the entire Lidcombe Waratahs on presentation night. I reckon it would excite anyone fond of knuckle in European restaurants such as Una's or Kaiser Stub'n.
Mmmmmmm,pork.
They eat a lot of pork in the Philippines. It's a regular feature on this picture menu, from spare ribs to sisig, spicy sizzling minced pork topped with a raw egg, as well as the national dish, adobo. While the name is Spanish, adobo actually refers to a cooking style that's pure Philippines. It's a stew using vinegar, garlic and pepper. Sizzling Fillo's chicken version ($13.50), using the wing's mini drumsticks, has a warm spicy note from bay leaf and soy sauce.
Obviously Christmas can't come soon enough for everyone here, since the windows and chandeliers are already festooned with seasonal decorations.
The room has a touch of Vegas wedding reception to it via grey silk chair covers and bare tables decorated with Singapore orchids that have seen better days. Red paper napkins are curled up in water glasses. One wall is a pastiche of painted brick and black render. Two large Chinese porcelain gods beside a $1 lolly dispenser guard shelves of Filipino snacks.
Best bring your own wine or beer. Of three beers offered, only Toohey's New was available. I had a pleasantly sweet coconut juice ($4).
"The dish is pretty tasteless," our waiter warns, bringing kare kare ($17), a peanut and coconut milk stew of oxtail, beef shin and vegetables. "You need to add this," he says, pointing to the traditional accompaniment bagoong, a pungent, pink shrimp paste. He's right, although not everyone will warm to the funky taste of fermented shrimp.
Given the restaurant's name, a sizzling platter seems appropriate, but I wouldn't bother with seafood ($21) again. Some so-so prawns and squid rings loll over a blue swimmer crab, halved, but not cleaned.
And green mussels shouldn't be served outside New Zealand unless you're fond of chewing rubber bands. A finger bowl would come in handy too, although a trip to the loo to wash my hands revealed an Asian backstreet atmosphere of sorts via the lighting's somewhat adlib wiring.
But mmmmmm, that pork.
twitter.com/simonthomsen
The food: 11/20
The staff: 5/10
The drink: 2/5
The X factor: 2/5
The value: 7/10
Total out of 50 - 27
Address: 36 Railway St, Lidcombe; ph 9649 7939
Food: Filipino
Drink: Licensed; BYO, $5 bottle wine/ $2 per beer
Hours: Tue 5pm-10pm; Wed-Sun 11am-10pm
Owners/chefs: Joel Ignacio & Oliver Cardona
Wheelchair access: Yes
Parking: Free street parking
Price guide: Entrees $6-$21; Mains $13-$21; Desserts $5-$9
Snapshot: You can fit Sydney's Filipino restaurants into one shoe. And while it's worth a trip here for the pork alone, the chance to try the national dishes is worthwhile, despite the rather curious surrounds.
Information in this article is correct as of 26 October 2010.
Simon Thomsen reviews NSW restaurants for the taste section every Tuesday in the The Daily Telegraph.
Taste.com.au - The Daily Telegraph - October 2010
Simon Thomsen
Setting up the party menu can be the best part of planning a party. You get to look up new and exciting things and taste test your food before you decide. A person can do this for themselves or hire a party planner to find a good caterer for you to sample their dishes. When you cook the food for your own party you have a greater choice in the food that's being served and have direct control over how it's cooked. On the other hand it can be quite a task preparing all the food for a party and if something burns or is undercooked you've got a problem to take care off. Though hiring caterers can get expensive. Perhaps the best thing is a balance of both. Have a restaurant or caterer prepare the main entrée so you're not worrying about it and work on your own side dishes and appetizers which can be significantly easier to make.
People love a menu that fits with a theme party. If you are planning an under the sea party the easiest thing to put on the menu is seafood. Or you can set up a party entirely around appetizers for say the Oscar party and hire someone to carry the appetizers around on trays. If you don't have the budgets entice your kids into the job with a promise of extra allowance.
Be sure to send out a list of the food on the menu in your party invitations. Some people have allergies to things like seafood or even peanut butter and if they arrive at the party to find there's nothing alternative to munch on it can ruin their enjoyment. If you send the menu out early enough it will give guests a chance to mention that they have an allergy to this or that and you can make additions or an alteration.
Mrs. Party... Gail Leino is the internet's leading authority on selecting the best possible party supplies, using proper etiquette and manners while also teaching organizational skills and fun facts. Free Party Games to help complete your event.
The following items or measurements
are not included below:
coconut flour
stevia
Greek yogurt
Sorry, I could not read the content fromt this page.View the original article here
Mastercook 11.0
From healthy to hearty Mastercook is your one-stop cookbook for the entire family! Make crowd-pleasing foods using fresh natural ingredients; simple techniques; and basic equipment. Discover how to relax and enjoy yourself in the kitchen as you prepare mouth-watering meals for every occasion.Features: Short on Time? Enjoy 400 savory baking recipes with step-by-step instructions in under 20 minutes! Cooking for 5 or 50? Easy to use recipe scaling feature will instantly adjust recipes depending on the occasion and attendance. No Restrictions! Customized recipe sorting for low carbohydrate low sodium low fat gluten free Kosher lactose free dishes and picky eaters. Print and Go! Ready to head to the grocery store? Click print and you have your shopping list for a single recipe or your entire menu. Who needs cookbooks? Manage your entire recipe collection by adding your favorite recipes from family friends magazines or other cookbooks to the 8000+ delicious recipes. Battle the Bulge! Nutritional analysis tools track fats carbs calories cholesterol and more. Even see how healthy substitutions can benefit you! NEW! Go hands-free with the new talking instructions and timer functions. On the Go BONUS! Stay organized with the Free iPhone recipe app.System Requirements: Windows XP/Vista/7. Pentium 400. 64 MB RAM. 8x CD-ROM Drive. 150 MB free hard drive space. Sound card for video tips. Internet Explorer 7.0 or greater for integrated web functionality. Format: WIN VISTAWIN 7 Genre: REFERENCE / LIFESTYLE Age: 755142720667 UPC: 755142720667 Manufacturer No: 72066
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Saag Curry With Tomato and Peppers
on October 14, 2010A delicious, quick and easy vegetarian (vegan friendly) curry, that can easily be adapted depending on what you have left over in your fridge/cupboard. In this version I used chopped carrots as we had some in but this can be replaced with other veg just as easily.
Serving Size: 1 (157 g)
Servings Per Recipe: 4
Amount Per Serving% Daily ValueCalories 80.1 Calories from Fat 3544%Total Fat 3.9 g6%Saturated Fat 0.5 g2%Monounsaturated Fat 1.7 g8%Polyunsaturated Fat 1.4 g7%Trans Fat 0.0 g0%Cholesterol 0.0 mg0%Sodium 82.5 mg3%Potassium 453.5 mg12%Magnesium 39.0 mg1%Total Carbohydrate 10.7 g3%Dietary Fiber 3.1 g12%Sugars 4.2 g16%Protein 2.1 g4%Beef mince from supermarkets and butchers is priced according to its fat content - the leaner it is, the more expensive. Check packaging or ask your butcher for the fat content. Based on the amount of fat (from most to least), Woolworths sell regular, premium and heart-smart mince, while Coles have 3-star regular, 4-star choice and 5-star extra-trim mince.
Freezing and thawing You can freeze raw mince for up to 3 months. Freeze flattened in a snap-lock bag for even thawing. Thaw overnight in the fridge (away from ready-to-eat foods). Only thaw mince in the microwave if cooking immediately. Never refreeze thawed mince without cooking it first.
Super Food Ideas - March 2009, Page 12
Kim Coverdale
Organic fresh roasted garlic and organic roasted red peppers mingle with vine-ripened tomatoes and dairy fresh milk from humanly treated cows. Everything is slowly cooked into a zesty, delicious soup. Available in convenient 16 oz. (2 cup) containers.Price: $32.24
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No seas pestiño means "don't get on my nerves".
But while making pestiños is not nerve-racking, you do need to pay attention when both mixing and frying. These crunchy fritters are popular in Andalusia, where cooks fry with passion.
To flavor the olive oil, in a skillet, heat the 3/4 cup olive oil over high heat. Add the orange zest and fry for about 2 minutes, or until the zest begins to turn golden. Remove from the heat and let cool to room temperature. Strain the oil through a fine-mesh sieve placed over a heatproof bowl, discarding the zest. Stir in the 1 teaspoon sesame seeds and the aniseeds.
In a saucepan, combine the butter, lard, 1/3 cup water, and the wine and place over medium-low heat. When the fats have melted, add the cinnamon, salt, and lemon zest and stir well with a wooden spoon. Stir in the flour all at once and then the seasoned oil an immediately remove the pan from the heat. Using the wooden spoon, promptly and vigorously mix the flour with the liquid until the dough is firm and free of all air bubbles. This will take about 5 minutes.
Lightly dust a work surface, preferably marble, with flour and transfer the dough to it. Knead briefly until soft and flexible, and then shape into a ball. Cover with a kitchen towel and let rest for about 1 hour.
Clean the work surface, dust again with flour, and roll out into a very thin 20-inch square. Cut the dough into 4-inch squares. You will have 25 squares. Working from a corner of each square, roll up the square on the diagonal, crating a cylinder with a 1/2-inch hollow center. To prevent the fritters from unfolding when you fry them, dampen your finger and press the point of the seam to the layer beneath it, sealing it in place.
Pour olive oil to a depth of 1 inch into a large skillet and heat over medium-high heat until almost smoking. Working in batches, fry the fritters, turning as needed , for 2 to 3 minutes, or until golden on all sides. Using a slotted spoon, transfer to paper towels to drain. Repeat with the remaining fritters, always reheating the oil until almost smoking before adding the next batch.
Meanwhile, in a small, heavy saucepan, heat the honey with the remaining 1/4 cup water over high heat. Boil briefly, stirring constantly, until a thick, syrupy consistency forms. Remove from the heat and let cook slightly.
Arrange the warm fritters on a serving plate, and spoon the honey syrup over them. Let the fritters cool completely. Serve at room temperature.
View the original article here
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Super Food Ideas - November 2009, Page 37
Recipe by Tracy Rutherford
![Recipe for Hate [Vinyl]](/51KHVD5X7NLSL500.jpg)
Recipe For Hate is Bad Religion's seventh album and marked the end of the Epitaph era for the band. Johnette Napolitano of Concrete Blonde and Eddie Vedder provide backing vocals. ©1993 EpitaphPrice: $15.98
The story: All three classic varieties come into play here in a beautifully pink drink, the difference being that the subtle colouring comes from adding a sweet liqueur using cabernet as well as chardonnay.
The flavour: Lovely strawberry and cream aromas begin the pleasure of this very smart rose fizz, with similar flavours on the palate, a touch of yeasty complexity, but always true to its crisp, refreshing, talc-like textures, finishing with finesse.
Rating: ****
4 out of 5 stars - a cut above
Value: Terrific
Verdict: One of our best pinkies
More information: www.taltarni.com.au
Information in this article is correct as of 26 October 2010.
Taste.com.au - October 2010
Tony Love, National Wine Writer, taste.com.au
View the original article here
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Many of Spain's best-known desserts are smooth, creamy, rich custards - fashioned from the country's high quality milk and eggs - such as flan, crema catalana, and tocino de cielo. The latter, along with crumbly cookie-like polvorones; various yemas, or egg-yolk confections; and other sweets, were once widely made by nuns, who sold their products to help maintain their convents. Many of the recipes relied heavily on egg yolks, which the nuns received free from the winemakers who needed only the whites to clarify their sherries and red wines. Today, fewer religious orders sell these centuries-old delicacies, though some convents in cities and towns in Andalusia, Castilla y León, and elsewhere are keeping the tradition alive.
Of course, such classic tarts as the almond-flavored técula mécula, which dates to the early sixteenth century, and the mint-laced flaó, a specialty of Balearic cooks, rely on eggs and dairy as well, as do wonderfully rich ice creams and a variety of cheese desserts, including greixonera de brossat and quesadas - all of them satisfying finales to a meal.
But Spanish sweet treats do not restrict themselves to desserts. The long, slender, crisp fritters knon as churros are irresistible treats that 
never appear on a dessert menu., but are eaten for breakfast all over Spain. Majorcan ensaimadas, fluffy pastry coils that are sometimes plain and sometimes filled with preserves or cream, are also enjoyed as the first meal of the day. Both the fritters and the pastries are eaten for merienda, the Spanish teatime, too, serving as perfect midafternoon pick-me-ups in anticipation of the long wait for Spain's legendary late dinner hour.
Andalusia is famous for its mermelada de naranja ácida, yet another breakfast-table favorite. The marmalade, made form the region's bitter Seville oranges, is delicious spread on the day's first bread. In contrast, the popular, mildly floral-tasting preserve known as carne de membrillo, or quince paste, is typically served after dinner with Spanish cheese, with a slice of each placed together on a plate. Apart from these two - orange marmalade and membrillo - Spaniards enjoy the products of their rich agriculture all year-round with excellent fruit preserves, such as raspberry, apricot, plum, strawberry, or wild blackberry.
At Spain-recipes.com we've selected some of the best Spanish Dessert recipes (well, at least our favorites;-). We've tried to gather the different styles - due to the diversity of climates and products available in each Spanish region - to give you a short -and sweet!- tour of Spain, its people, and its culinary culture.
Below, you'll find a selection of some of the most popular Spanish dessert recipes, collected with the unique goal of delivering you the true essence of Spanish gastronomy.
Pestiños (Sweet fritters): No seas pestiño means "don't get on my nerves". But while making pestiños is not nerve-racking, you do need to pay attention when both mixing and frying. These crunchy fritters are popular in Andalusia, where cooks fry with passion.Empanada de manzana (Spanish Apple pie): Though empanadas are most often thought of as savory pies, they can also be made of fruits and served as a dessert or for merienda (teatime). For the best results, I recommend using tart, slightly acidic apples for this recipes.Brazo de gitano: This recipe is from my grandmother. She used to prepare it on special occasions, and all the family gathered to enjoy it. Despite it has an small amount of liquor (rum), it's ok for kids, and you will find them asking for another slice!Churros: Although churros are by no means exclusive to Madrid, they may have originated here. No open-air festival would be complete without its churrería stall, or at least a hawker wearing white cuffs and carrying a basket of freshly-fried fritters. Almond Ice Cream: Whether served with ensaimadas or alone, this ice cream makes a perfect dessert.Gató d'ametlla: This Majorcan cake is believed to have originated in Valldemossa, the island town made famous by Chopin and George Sand, who spent a winter together there in an abandoned Carthusian monastery that today draws many visitors. This version, a recipe from one of our friends, is the best that I have ever tastedFlaó: Flaó is similar to American cheesecake, but the use of mint leaves and aniseeds sets it apart and makes it particularly refreshing. It calls for requesón, a fresh milk cheese, also known as Quark, and though you can easily make your own, I have also obtained spectacular results using the more readily available cream cheese.Arbequina Olive Oil Ice Cream on a Hojiblanca Oil Cake: The Hojiblanca oil that is the basis for most oils from Malaga is the perfect ingredient for this cake. Arbequina oil is preferable for the ice cream because it is sweeter and has a nutty flavor that perfumes the creamy egg mixture.Almond Cakes: The cake and pastries made in Spanish convents are famous for their delicacy, the result of careful preparation and traditional methods. Many of the recipes, a legacy of the Arab presence in Spain, wisely combine almonds with honey and eggs and were brought to the convents by nuns who had learnt them in their homes.Magdalenas: Magdalenas are small sweet cakes that are rich-tasting, but light and fluffy. The Spanish traditionally eat them at breakfast with café con leche, and they are said to have originated in Aragón.Strawberry Flan: This rich dessert is a variation of the traditional Spanish dessert called "Flan." Instead of vanilla, this flan is flavored with fresh strawberries.Bizcochos Borrachos (Drunken sponge cakes): Light spongy cake, drizzled with a sweet sauce of brandy, lemon and cinnamon. It is a wonderful light dessert to complete a Spanish dinner. These "bizcochos" are the perfect accompaniment to a hot cup of Spanish coffee or hot chocolate on a cold morning or for afternoon tea.Flan Recipe: This is the classic flan, which is as light and delicious as it is timeless. This basic flan recipe is also used to make flans of different flavors by substituting another liquid for part or all of the milk. For example, the best sweet oranges in Spain come from Valencia and Murcia, and an orange flan, made from freshly squeezed juice, is popular there.Torrijas: a traditional bread pudding eaten in EasterLeche frita: A dessert made of milk, egg and flour. A non-conventional dessert very easy do make!Crema Catalana: Because of its crisp, caramelized topping, this creamy Catalan dessert is often compared to the French crème brûlée. Sweet Catalan cream, however, is not as heavy or rich as its French cousin, and thus makes a more pleasant ending to a heavy paella dinner.Cinnamon Ice Cream: This is a classic dessert in Spain. Although ice cream is not eaten at home, summer dinners many times end up at an 'Heladería' (ice cream stand) where Spaniards eat this one!Tocinillo de cielo: Created in the early years of the last century, when wineries from Jerez de la frontera donated the leftover egg yolks of the clarification (the egg whites are used to clarify the wine) to the nuns. These, with divine success, mixed them with syrup and they treated to the bath Maria, thus was born tocinillo de cielo... God blesses them!Tarta de Santiago (St. James' Cake): A traditional cake from northern Spain. The tarta is dense and rich in flavor and is well-known in Santiago, Spain as a delectable treat used to lure passers-by into restaurants or cafés. Orange cake: Orange cake is a typical dessert recipe from Valencia, where the best oranges are produced. Orange cake is very easy to prepare, and will become an instant success when you offer it to your family or guests! Ensaimada: A Majorcan favorite, ensaimadas are warm, yeast-based cakes fashioned into round, coiled shapes. Although delicious, these cakes are time-consuming to prepare, because the dough must be allowed to rise several times. Arroz con leche: Some say that Arroz con Leche descends from the Moorish occupation of Spain centuries ago, as may be evidenced by the traditionally Arabic mixture of cinnamon and rice. This creamy dessert may be savored warm or cold, though most Spanish establishments tend to serve arroz con leche straight from the oven. If you wish, you may decorate the finished pudding with raisins and an extra sprinkling of cinnamon.Pressed paste cheese made in the Roncal Valley, in the north Navarre, with raw milk from the Rasa and Lacha breed sheep.
The milk must be whole and without colostrum that could adversely affect the creation, ageing and preservation of the product, and it must be balanced in fat and proteins.
The creation process consists of the curdling, cutting, draining, moulding, salting and ageing phases, and is carried out especially between the months of December and July, both inclusive.
Roncal cheese has a hard rind, which presents some of the mould that gives it a bluish grey colour and a certain velvety texture. It is cylindrical with sharp edges, it weighs between 2 and 3 kilos, and is between 8 and 12 cm tall. It has a sharp flavour, slightly spicy and very buttery on the palate, which is achieved by ageing the cheese for over 4 months.
Primary production is in winter and spring, but it is also made throughout the rest of the year.
The production and ageing area for Roncal cheese comprises the towns of Uztarroz, lsaba, Urzainqui, Roncal, Garde, Vidangoz and Burgui; all of which are located in the Roncal Valley of Navarre.
It is excellent as an appetiser, 'tapa' or dessert with crianza and non-crianza red wines.
Soul food dinner ideas comes in handy especially if your boss ask you to work overtime, you have to pick you daughter up from soccer practice and the freeway traffic is packed. By the time you get home you want a fast, convenient and healthy way to give your family a balanced meal. Here's some simple ideas to give your family a tasty home cooked meal if you're busy.
1. Look For Soul Food Recipes Online.
You can get many soul food recipe ideas online with the click of a mouse. As the demand for more convenient ways to prepare meals grows,you'll find more websites working to meet this demand. Trust me, the resourceful homemakers of today are using this tool like you wouldn't believe. Many southern dishes can be time consuming if you don't know the short-cuts to take.
2. Take Advantage of Video Recipes.
Video recipes are the new kid on the block. When it comes to seeing how the many soul food dishes come together, there's nothing like watching an expert do it. Video recipes continue to grow because of their effectiveness. It's much easier to watch a recipe being prepared than to read it. It's a simple case of show and tell. For example, you can get a clearer picture of how to clean and cook collard greens or make a southern peach cobbler by watching an expert prepare. Comparing a video recipe to merely reading the recipe and it's like night and day, especially if the recipe is complicated. Look for the video recipe site to grow by leaps and bounds in the coming year.
3. Cook on The Weekend or Off Days and Freeze.
This is a favorite solution to the busy housewife who has little or no time to spend in the kitchen on workdays. Taking part of your off day to cook for the week and freeze will give you the convenience of having a nutritious home cooked meal during the week.
4. Let Your Fingers Do The Soul Food Cooking.
This is another version of step 3 above. The only difference is instead of you spending an off day cooking nutritious meals and freezing them, you hire others to do it. Many restaurants are offering this service as well as supermarkets and other specialty caterers. Check your local phone directory or search engine for details.
5. Let Your Family Help.
One of the most under-utilized resources in helping you get soul food dinner ideas is your family. After you set down the basic rules (no pizza, chicken fingers or candy) your family can be a rich source of dinner ideas. You can even get them more involved by letting them help you in the kitchen. Make it fun and adventurous. Make your kitchen a place you bond with your children, they can not only help you create fond memories, they can be a source of help as well.
By taking the time to use these powerful soul food dinner ideas your meals will be more convenient, nutritious and satisfying as well.
See the top 20 soul food recipes chosen by readers this month, plus watch soul food experts cook the most popular southern dishes and watch the recipes come alive before your eyes... Go to Free Soul Food Recipes
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Mellow yellow: Brad Jolly and his pineapple dessert at Alchemy
Nesting delight: Urbane's spiced quince and green aniseed doughnut, mandarin peel and lavender ice cream (aka the bird's nest) is a work of art.
Granada's bizcocho borracho
When it comes to sweet things, Brisbane's best chefs and bakers are going for maximum impact, writes Fiona Donnelly.What does it say about Brisbane's restaurant scene that so many of our top-ranking fine diners include the humble doughnut as part of their dessert menus?
Perhaps not what you'd first think. The doughnuts in question are anything but dumbed-down. These dough babies are styled to appeal to the most sophisticated of diners and their inclusion signals that while we've grown in culinary terms, no-one is about to start taking themselves too seriously. Strawberry jam-filled doughnuts partnered with cinnamon ice cream are a regular at Aria, while at degustation-only pit-stop The Buffalo Club they might appear stuffed with pureed pumpkin and scented with vanilla, or arrive with a banana jam, vanilla milk pannacotta and chocolate "powder".
At Urbane, doughnuts turn up transformed into a life-like bird's nest and even the biggest fan might have difficulty recognising them as doughnuts.
Pastry chef for The Euro and Urbane, Shaun Quade, admits he likes his sweet offerings to be unique, and this can provoke strong reactions from patrons.
"Some people totally freak out when they get the nest put in front of them but by the end they are always converted," he says.
Alchemy co-owner and chef Brad Jolly, a confessed sweet-tooth, also likes to make a visual impact - particularly when it comes to the finale.
He's preoccupied with balance and says one of the big trends in desserts now is the inclusion of more savoury elements. He aims to create a well structured, mini degustation on a plate.
"I like salt and use it a lot in desserts because it brings out the flavour. Sherry vinegar also adds sharpness, counteracting any sweetness or heaviness with the cream," he says.
Javier Codina, chef-owner at Moda is another advocate for a light touch. "My approach, now more than ever, is I want diners to enjoy desserts - so they are not so heavy in the sweetness," he says. Javier views the final course as an opportunity to show off his classical technique. "My desserts are not as rustic as the rest of the menu. I try to put an effort in to make a really vibrant presentation."
He says diners are starting to ask more for shared sweet plates and chefs and owners are becoming much happier to accommodate this.
For David Steeden, owner-chef at Spanish hot-spot Granada, sending a diner home with a sweet taste in their mouths is a balancing act. His sweets all sell for $9 a serve and everything is created from scratch in-house. He tries to avoid some of the more obvious dessert choices - like pannacotta, lemon tart and creme brulee.
WORK OF ART
Urbane's spiced quince & green aniseed doughnut, mandarin peel & lavender ice cream (aka the bird's nest) Just assembling this mini work of art involves a series of steps so intricate it's almost impossible to describe. How pastry-chef Shaun Quade manages to reproduce it nightly is a mystery. Everything is edible. The nest is made from mandarin and dark chocolate doughnut dough that's been made into noodles and deep fried. Mandarin peel is threaded through the nest, woven with quince jelly strands and micro herbs like lemon thyme and purple shiso. Egg number one holds an oval of lavender and black rice ice cream. Egg two conceals green aniseed and chocolate dough beneath a crisp Isomalt shell.
* 181 Mary Street, Brisbane; ph 3229 2271
FESTIVAL OF FRUIT
Alchemy's baked pineapple cake with gold dusted pineapple jelly and mandarin ice cream.
Brad Jolly's pineapple cake is a primer on how to create wow factor, while respecting the integrity of the dessert classics.
This butter-rich, soft and yielding "cake" is made to order, studded with caramelised pineapple chunks and topped with frangipane. An eye-catching wafer-thin dehydrated disk of pineapple provides more eye appeal.
Segments of mandarin help to cut any excess sweetness, as does a fresh-tasting mandarin ice cream made in a gelato style. Gold-dusted jelly cubes ensure your last impression is memorable.
*175 Eagle St, Brisbane; ph 3229 3175
CREAM OF THE CROP
Granada's bizcocho borracho Love good, old-fashioned trifle and relish Spanish flavours?
You'll fall for this creamy, booze-laden indulgence in a flash. Pedro Ximenez, a richly flavoured raisin-toffee redolent sherry works brilliantly in desserts. Here it's used to saturate small sponge cubes which sit alongside wobbly squares of blood orange jelly.
Dished in a pretty ceramic bowl, it's crowned with a creamy mixture of mascarpone, more Pedro Ximenez and a fine dusting of grated chocolate.
*154 Melbourne Street, South Brisbane; ph 3844 4757
DARK DELIGHTS
Moda's chocolate tapas This plate is an exploration of chocolate, offering a range of flavour, texture and temperature, all variations on a cocoa theme. The cute mini fondant is made when the order is placed and arrives still warm and oozy inside; alongside is a cool quenelle of white chocolate sorbet and another oval of rich, lightly textured white chocolate and coffee ganache. Tiny tiles of sweet pomegranate jelly are dusted with bitter cocoa and a chocolate creme brulee is freeform but arrives with a crisp top, just as it should. At the base is a "soil" or crumble mix of almonds, sugar, butter and dark Valrhona couverture.
* 12 Edward St, Brisbane; ph 3221 7655
FRENCH FLAVOUR
Chouquette's chocolate macaron
The macaron flavours change daily at this popular New Farm French patisserie but Paristrained pastry chef Clement Bazin always includes a chocolate treat in the line-up.
The exterior shells are lightly crunchy, the inside chewy, well- flavoured and sandwiched together with a chocolate praline filling. Other flavours could include lemon to rich caramel with a salted butter caramel filling.
*19 Barker St, New Farm; ph 3358 6336
Serves 6
BLOOD ORANGE JELLY
200ml blood orange juice (substitute regular orange juice if unavailable)20g caster sugar1 gelatine leafSPONGE
5 eggs160g caster sugar150g plain flour60g melted butterTRIFLE TOPPING
4 eggs, separated130g caster sugar250g mascarpone250ml cream30ml Pedro Ximenez sherryMethod:
To make the jelly, heat all ingredients in small pot until dissolved, then set overnight in a jelly tray in the fridge.To make the sponge, beat eggs and sugar for 6 to 8 minutes until firm and pale. Sift in flour then gently fold through mixture then stir in butter. Place in 24cm round cake tin and bake for 45 to 50 minutes at 170 C.To prepare the topping, beat egg yolks and 65g of the sugar until pale white in colour. Add mascarpone, cream and sherry and beat until it is the texture of soft whipped cream.Separately beat egg whites and remaining sugar until soft white peaks form. Gently stir both mixtures together.To assemble the trifle, cut cooled sponge into 2cm square cubes then place about 8 cubes in each of the small serving bowls. Freeze any extra sponge for use later.Splash over good quality Pedro Ximenez sherry, at least 2 tablespoons per serve. Then top with the trifle topping so sponge pieces are covered.Lastly, garnish with 4 small cubes of the jelly and some finely grated chocolate.Taste.com.au - The Courier-Mail - October 2010, Page 8
Fiona Donnelly
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Soul food continues to rise in popularity. The southern cuisine is famous for its homemade, comfort food feeling. In this age of mass-produced, over processed, fast food, the magical taste and down-home feeling this southern comfort cuisine brings to a table and people's taste buds makes it appealing. The converts continue to grow across color, racial and ethnic lines.
The popular African American food has been around for hundreds of years. Surprisingly many people have little or no idea what it is. Many people born and raised in the Northern United States, Canada or other foreign countries have only a vague idea of what soul food is.
Here's some of the most frequently asked questions.
The origin of soul food recipes go back to the time of slavery in the America. It's one of the few foods that originated in America. The food usually consisted of meats, vegetables and other edibles the slave masters wouldn't or didn't eat. For example, the slave masters gave the cheapest cuts of meat, the less desirable or worse tasting vegetables and fruits to the slaves.
Slowly discovering creative ways to prepare, cook and season the food quickly made it into a special taste treat. Soon the food not only began to taste good , but it supplied the needed energy and staying power slaves needed to work the long days.
Soon slaves began to call it good times food. Why? Because it represented good times as people began to enjoy it on holidays and other special occasions as they still do today. The term soul food, coined in the 1960's, affectionately described the food that was not only good for the body, but good for the soul too.
Over the years cooks have developed cooking and seasoning techniques to make a once undesirable food into a taste treat. Examples of soul food? Sweet potato pie, peach cobbler, collard greens, black eye peas, hot water cornbread, hush puppies and seafood gumbo to name a few.
Is It Bad For Your Health?
Traditional this southern favorite, which used high amounts of animal fats such as lard, used large amounts of salt and included fatty meats have been contributors of various health concerns. For example, high blood, pressure diabetes and other health ailments.
But with new cooking techniques, ingredients and the elimination of animal fats, healthy recipes continue to grow in popularity. The popular African American food continues to collect loyal fans outside the African American community.
What's the Best Way To Choose A Good Restaurant?
There's many points to consider when choosing a good restaurant, such as ambiance, price, reputation, etc. But the best way to choose a good soul food establishment that continues to stand the test of time is simply word of mouth.
One subject people like to brag about is good places they've eaten at. Many of my readers ask me this question. "Roy what's best way to pick a good restaurant?" My answer's always the same, "good restaurants leave witnesses." Let this be your guide when choosing a good soul food restaurant, look for witnesses, if you can't find any ... beware!
Roy Primm has written dozens of soul food articles and other online soul food recipes. For more food for the soul cooking tips, recipes and thousands of free Brand Name Coupons go to Free Soul Food Recipes
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Recipe by: Cool Whip Preparation Time: 0:20 Mix berries and pour into
pastry shell. Mix sugar and cornstarch in med. saucepan. Gradually
stir in water until s Refrigerate 3 hours. Spread whipped topping
over pie before serving. Garn
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