Olivers Taranga 2010 Fiano

McLaren Vale, SA, $24

The story: Oliver Taranga's winemaker Corrina Wright was one of the earliest embracers of this southern Italian variety, traditionally grown inland from Naples. It can show a fair bit of body while retaining a bite of acidity, which is exactly the style reached here.

The flavour: Blossom and white nuts like pine and almond, with some fullness and presence edged with citrus - lemon and orange - rinds for a quite savoury style of wine well suited to many lighter dishes.

Rating: ****
4 out of 5 stars - a cut above
Value: Good
Verdict: Chicken Caesar please

More information: http://www.oliverstaranga.com/

Information in this article is correct as of 5 October 2010.

Taste.com.au - October 2010

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

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Thumbprint cookies

delicious. - February 2003, Page 96
Recipe by Artarmon Public School

Sorry, I could not read the content fromt this page.

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Low-Calorie Recipes: Steve's Chicken Korma | Submitted By: Stephen

2 tablespoons cooking oil1/2 teaspoon ground ginger1/2 teaspoon chili powder1/2 teaspoon ground cinnamon1/2 teaspoon ground turmeric1/2 teaspoon ground white pepper1 large onion, chopped1 clove garlic, minced1 cup chopped canned tomatoes2 skinless, boneless chicken breast halves - cubed1/4 cup chicken stock2 tablespoons ground almonds1/4 cup heavy cream1/4 cup plain yogurtHeat the oil in a large skillet over medium heat. Combine the ginger, chili powder, cinnamon, turmeric, and pepper; stir into the hot oil and cook for 5 seconds. Add the onion and garlic; stir and cook until onions become transparent, about 7 minutes. Stir in the tomatoes and chicken, and cook until chicken is no longer pink, 5 to 8 minutes. Combine the chicken stock with the chicken-onion mixture; stir and cook 3 minutes. Stir in the almonds, cream, and yogurt; continue cooking 2 to 4 minutes. Amount Per Serving  Calories: 244 | Total Fat: 16.2g | Cholesterol: 57mg

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This is my second time making this dish and with my modifications, it is absolutely delicious! I used bone-in, skin-on chicken legs separated at the joint, and removed excess fat. I doubled the recipe, but maybe tripled the spices, this is a must! I also added coconut milk and creamed coconut, because korma is supposed to have coconut something in it! This may seem like alot of coconut flavour, but they're both necessary to make this dish very creamy. I added cumin to take away the overwhelming coconut taste. I also add spinach. It's way creamier than the base recipe, and I love the way it tastes, my way. Thanks for the base recipe, Steve! I never buy the jarred korma anymore! Was this review helpful? [ YES ]
12 users found this review helpful This is my second time making this dish and with my modifications, it is absolutely delicious!...

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Sep 22, Spanish Cheese... with pleasure!

In slices, for spreading or in cubes. As a snack, for dessert, in salads or as part of a recipe. Cheese is delicious any way you try it, and it is always a part of any meal worth the name. Simple but delicious, devotees of this dairy product will find more than a hundred different varieties in Spain. It is one of the vital ingredients in Spanish cuisine. Come and discover it.

Spanish cheeses are perfect to enjoy at any time of the day, and on any occasion. They are a delight to the palate. They are tasty, healthy and come in a range of flavors. They are also of outstanding quality and variety. Did you know that there are over one hundred different cheeses in Spanish gastronomy? There are curd cheeses such as Burgos cheese, cream cheese such as Torta del Casar, blue cheeses such as Cabrales, aged cheeses such as Manchego, smoked such as Palmero… There is a long and tasty list as you will discover. One of the factors which accounts for this diversity of flavor is the high production of cow’s, goat’s and ewe’s milk in our country. Another reason is the differing climates, landscapes and pastures. When you travel around Spain you will see that each area and region has its own distinctive cheese. Examples include Idiazábal cheese from the Basque Country, Roncal cheese from Navarre, Mahón cheese from the Balearics, Tetilla cheese from Galicia, and Majorero cheese from the Canary Islands. Ask for them as a first course or as a tapa, and you’ll be pleasantly surprised by their texture.

Cheese-making in Spain is a tradition which goes back hundreds of years. However, in spite of the technical and industrial advances, the element of craftsmanship has never been lost in the production process. Of course to go with your cheese-tasting, we recommend that you choose any of the wines produced in the vineyards in our country. You will discover an ideal combination. You’ve been warned: when you try Spanish cheese, you’re bound to want some more. It’s impossible to resist. If you wish, take some home with you as a souvenir or as a gift for friends and family; they’re sure to love you for it. So as not to go wrong, it’s best to select products and brands bearing the Designation of Origin (D.O.) stamp which guarantees their quality and authenticity. Spanish cheeses are an exceptional treat that everyone can afford. Why miss it?

View the original article here

Spinach, Alfredo, Chicken & Tomato Pizza

Spinach, Alfredo, Chicken & Tomato Pizza

on October 07, 2010
Recipe #438981

Inspired by take out I once had, this is an easy change to your typical pizza!

Serving Size: 1 (248 g)

Servings Per Recipe: 6

The following items or measurements
are not included below:

alfredo sauce

Amount Per Serving% Daily ValueCalories 702.3 Calories from Fat 23132%Total Fat 25.6 g39%Saturated Fat 10.9 g54%Monounsaturated Fat 10.5 g52%Polyunsaturated Fat 2.4 g12%Trans Fat 0.0 g0%Cholesterol 59.3 mg19%Sodium 897.0 mg37%Potassium 781.9 mg22%Magnesium 127.7 mg5%Total Carbohydrate 87.1 g29%Dietary Fiber 8.4 g33%Sugars 4.8 g19%Protein 32.9 g65%

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The Lazy Raw Foodists Guide

192 pages of information, designed to make this diet easy & fun. Includes 45+ super easy recipes from chefs like Alissa Cohen, Sarma Melngailis, Shazzie, Jenny Cornbleet, Cherie Soria, many others & the Lazy Raw Foodist herself (Life Coach Laura Bruno).

Check it out!

Sugar-Free Recipes: Strawberry Salsa | Submitted By: Melinda

1 pint fresh strawberries, sliced4 roma (plum) tomatoes, seeded and chopped1 jalapeno peppers, seeded and minced2 cloves garlic, minced1 lime, juiced1 tablespoon olive oilIn a large bowl, combine strawberries, tomatoes, chile peppers, garlic, lime juice and oil. Toss all together to mix and coat. Cover dish and refrigerate for 2 hours to chill. Ready to serve! Amount Per Serving  Calories: 10 | Total Fat: 0.5g | Cholesterol: 0mg

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Uh-oh, looks like no one has created a custom version of this recipe yet. Be the first to do it - make changes to this recipe now!

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Free Recipe: Shrimp New Orleans

1 Servings
0.50 c Salad oil
2.00 tb Vinegar
2.00 tb Prepared mustard
1.00 ts Paprika
2.00 Green onion with tops,
1.00 Minced
1.00 Celery heart minced
2.00 c Cleaned cooked shrimp
1.00 Shredded lettuce

Combine ingredients except shrimp, season; pour over shrimp, toss
lightly. Chill 2 hours. Serve on shredded lettuce.

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Use Quick Low Fat Recipes and See Your Waistline Reducing

Obesity is one of the leading causes of health problems in the world. People are turning to healthy life by eating right. Focus has turned to quick and easy healthy low fat recipes and healthy heart recipes. Years of poor lifestyle habits lacking any exercise along with poor diet make people overweight as well as obese. But people are realizing this that it may not continue and they must take to healthy diet to lose weight making better health.

Average meal restaurant contain 1 thousand - 2 thousand calories with 50-100 gram fat. Daily intake recommended for normal person is 2 thousand calories. It is making diet as well as weight loss industry really huge. You must have complete control on eating habits of yours. You may choose to cook healthy heart recipes at home rather than dining out. By using the quick and easy healthy recipes, you are staying away from obesity and other health problems. Hence, increasing in health related knowledge.

You may easily learn healthy low fat recipes and quick low fat recipes to attain good health that also make you happy. You can search on Internet about making healthy heart food in few minutes. You must also be aware of the fact that quick low fat recipes are not at all boring and tasteless. Rather these are very delicious and loved by all who follow. Staying healthy is very important as obesity leads to many problems especially heart related and must be controlled. Eating healthy food recipes and quick low fat recipes is very important and equally important is exercising.

Click on this link to find more Healthy Heart Recipes or go to http://www.japanesecookingdiy.com now.

The Salopian Inn

Photography by Andrea Laube

Black magic: The eye-catching squid ink risotto, adorned with seared squid.

Inn has hidden treats for visitors from near or far, writes Tim Lloyd.

McLaren Vale's problem is deciding if it is a suburb of Adelaide or a wine tourism district. The Salopian Inn takes advantage of both sides of the coin.

It is the first and best referenced country restaurant south of Adelaide.

Kerry and Zannie Flanagan rescued it in the early 1980s, rebuilt it and employed Russell Jeavons to cook.

The threesome since has had much to do with the excellence of food in the Vales, as have subsequent owners, particularly The Salopian's long-serving Pip Forrester.

Since December, the latest owner, Adam Trippe-Smith, has been developing a vision that takes the Salopian further. As part of the McLaren Vale Beer Company, Adam is putting artisan beer on tap. This is a great move because everyone knows how much winemakers love to drink ale, and high-quality tailor-made ale at that. We tried the ale and found it excellent. The beer, wine and spirit experience at The Salopian is well outside the usual range.

The beer is a developing story, with the company still moving production from Sydney to the industrial park area of Willunga, just 5km from The Salopian.

Marco Fellegvari has passed up on the sommelier title and describes himself as the beverage manager. Marco decides on the selections in consultation with the Adelaide-based master of wine, David LeMire. None of this is much use if the food does not also challenge and entertain while also paying attention to local sources.

And that was the object of our mission. We wanted to see if The Salopian was a good deal for the influx of diners.

We started with the odd mixture of delicacies that is part of the background to visiting the restaurant.

There is a bar menu from $9 and it includes such food as the Clappis's exceptional locally made bread, local olives, olive oil, goat curd and roasted Willunga almonds.

It stretches out into soup, rillettes, fish, and good chips fried in duck fat.

We were eating off the main menu where most of the same items could be found, starting with tasty fingers of anchovies wrapped in pastry and a complex little dish with three balls of delicately flavoured, light-textured polenta deep-fried in a herb and beer batter.

There also was a contrasting selection of three tartlets, each little explosions of taste and texture. The warm, short pastry tartlets containing blue vein cheese provided a vivid flavour complemented by the caramelised garlic and tiny decorative chervil toppings.

We also tried the lamb and pea soup, which was very different from expectations. The soup was a subtle consomme with lumps of potato and fresh green peas. The mixture did not quite make sense until you undid the wonton parcel in the middle of the soup, which was full of delicate and wellcooked lamb and mint.

Another entree was a small risotto that was pitch black and sticky in squid ink, but sprinkled with brilliant white arms of delicate seared squid. The squid ink had given the risotto a glorious, deep warmth and the experience made us very well disposed to the restaurant, and the 2009 Battle of Bosworth dry rose, grown a few kilometres away.

We settled on drinking local wines, as they seemed more relevant to the idea of a restaurant in the Vales, but the international selection went past 60 wines, and there were plenty of interstate wines.

The entrees seemed to be where the action was, so my wife settled for a third entree as her main: a garfish, prawn and leek souffle with salmon roe and butter sauce. Again, it was terrific and stylish. The flourish was having the point of the garfish rakishly poking out of the top of souffle, with the head lurking inside.

I settled on a beef fillet, mainly because it came with a Yorkshire pudding I was keen to try. It was very nearly a Yorkshire souffle, light textured, and restrained enough to do a terrific job of sopping up the juices from the rare steak, which suffered, as some undercut fillet does, from being a bit tasteless.

Our guest had the boneless twice-roasted duck, topped with pink slices of duck breast, with witlof and beetroot, on a pomegranate sauce.

We were treated to the duck fat-fried slices of potato and steamed green beans in garlic - which arrived by mistake but were much appreciated - and a special side dish served in a small, hot pan of spinach cooked with persian feta, which was the accompaniment of our choice.

The desserts included a strawberry tart with delicious thick cream from Alexandrina, but the double-baked chocolate mousse caught my attention. The baking and extra cocoa give it an adult chocolate flavour and texture. It came on a biscotti of macadamia with a large blow-torched marshmallow on top.

By the end of the night, we had spent more money than intended, had several delicious surprises among the dishes and generally felt very pleased with ourselves.

The food: 15/20
The staff: 7/10
The drink: 4/5
The X-factor: 4/5
The value: 6/10

Total out of 50 - 36

Address: Cnr McMurtrie and Main roads, McLaren Vale; ph 8323 8769
Food: Regional, European
Drink: Licensed. Moving feast of McLaren Vale and international wines with good national representation as well
Hours: Lunch: Noon-2.30pm; Wed-Sun, and later on; Sundays
Dinner: 6pm-late; Thurs-Sat; Bar menu: From noon, Thurs-Fri
Head chef: Billy Dohnt
Owner: Adam Trippe-Smith
Parking: Outside, nearby, free
Prices: Bar menu: From $9; Entrees: $18; Mains: $32; Sides: $9; Desserts: $16-$24

Snapshot:
Fine dining with strong regional food and wine accents. Prime McLaren Vale location.

Information in this article is correct as of 13 October 2010

Taste.com.au - The Advertiser - October 2010

Tim Lloyd

View the original article here

Egg-Free Recipes: Drommar | Submitted By: Gail Devens

1 cup butter3/4 cup white sugar1 teaspoon baking powder2 teaspoons vanilla extract1/2 teaspoon ground cardamom2 cups all-purpose flour50 blanched whole almonds, toastedPreheat oven to 350 degrees F (180 degrees C). Place butter in a large heavy skillet and cook over medium-low heat without stirring for about 15 minutes, or until butter is a light tan color. Pour into mixing bowl. Place over a bowl of cold water and chill until firm. Add sugar, baking powder, vanilla and cardamom; beat until combined. Stir in flour. Shape dough into 1-inch balls. Place 1 inch apart on an ungreased cookie sheet. Top each with an almond; press almond slightly into dough. Bake for 12 - 15 minutes or until golden brown. Remove to wire rack and cool. Amount Per Serving  Calories: 140 | Total Fat: 8.7g | Cholesterol: 20mg

I am about to go try this recipe. I lost the magazine I used to make Drommar every year, and when I googled Drommar, I get a coconut cookie, which is not what I'm looking for. I really hope this is it. Please don't make the changes other people have made; this should be a snow white, melt in your mouth shortbread cookie, and please note that it calls for blanched almonds, which means that the skin is removed. If this recipe works, I'll post a more accurate photo. Giving it five stars HOPING that this is the correct recipe. UPDATE: It is the correct recipe. To make this recipe a success DO NOT STIR the butter. It is browned properly when the edge around is brown, and the butter solids are golden. Allow the butter to cool just til it's solid; don't allow it to get hard. Use fresh cardamom; the fragrance of these cookies is amazing. Was this review helpful? [ YES ]
1 user found this review helpful I am about to go try this recipe. I lost the magazine I used to make Drommar every year, and...

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Start Eating Healthy! Subliminal CD with (NLP) Neurolinguistic Programming imbedded in soothing music and calming sounds of ocean waves

This is a subliminal product with hundreds of positive affirmations recorded onto one relaxing CD. Although the words aren't audible, they are there and they are powerful! The affirmations are masked by beautiful music and soothing ocean waves. Meanwhile, as you focus on something else, or just while relaxing, the subliminal affirmations take hold in your subconscious mind. The affirmations are powerful and designed to bring about safe, healthy and permanent changes in your life. With so many subliminal products on the market, be cautious to purchase only REAL subliminal recordings with NLP (NeuroLinguistic Programming) affirmations. Proper production, recording, scripting, and duplication are vital in creating such a powerful product. Use only the BEST! Trust Mind Design technology and expertise.

Price: $14.99

Click here to buy from Amazon

Sep 22, Spanish Cheese... with pleasure!

In slices, for spreading or in cubes. As a snack, for dessert, in salads or as part of a recipe. Cheese is delicious any way you try it, and it is always a part of any meal worth the name. Simple but delicious, devotees of this dairy product will find more than a hundred different varieties in Spain. It is one of the vital ingredients in Spanish cuisine. Come and discover it.

Spanish cheeses are perfect to enjoy at any time of the day, and on any occasion. They are a delight to the palate. They are tasty, healthy and come in a range of flavors. They are also of outstanding quality and variety. Did you know that there are over one hundred different cheeses in Spanish gastronomy? There are curd cheeses such as Burgos cheese, cream cheese such as Torta del Casar, blue cheeses such as Cabrales, aged cheeses such as Manchego, smoked such as Palmero… There is a long and tasty list as you will discover. One of the factors which accounts for this diversity of flavor is the high production of cow’s, goat’s and ewe’s milk in our country. Another reason is the differing climates, landscapes and pastures. When you travel around Spain you will see that each area and region has its own distinctive cheese. Examples include Idiazábal cheese from the Basque Country, Roncal cheese from Navarre, Mahón cheese from the Balearics, Tetilla cheese from Galicia, and Majorero cheese from the Canary Islands. Ask for them as a first course or as a tapa, and you’ll be pleasantly surprised by their texture.

Cheese-making in Spain is a tradition which goes back hundreds of years. However, in spite of the technical and industrial advances, the element of craftsmanship has never been lost in the production process. Of course to go with your cheese-tasting, we recommend that you choose any of the wines produced in the vineyards in our country. You will discover an ideal combination. You’ve been warned: when you try Spanish cheese, you’re bound to want some more. It’s impossible to resist. If you wish, take some home with you as a souvenir or as a gift for friends and family; they’re sure to love you for it. So as not to go wrong, it’s best to select products and brands bearing the Designation of Origin (D.O.) stamp which guarantees their quality and authenticity. Spanish cheeses are an exceptional treat that everyone can afford. Why miss it?

View the original article here

Gluten Free and Food Allergy-Free Recipes

Instantly Download the 109 page, more than 100 recipes cookbook: The Sensitive Chef and discover the secret to preparing gluten free, wheat free, nut free and shellfish free foods today.

Check it out!

Raw Apple Crisp

A simple mixture of nuts, raisins and spices makes a delicious topping for Honeycrisp apples.

4 Honeycrisp apples, cored and chopped
1/4 cup orange juice
3/4 cup pecan halves
3/4 cup hazelnuts
3/4 cup raisins
3/4 teaspoon ground ginger
3/4 teaspoon ground cinnamon

Put apples in an 8-inch square baking dish or 2-quart casserole dish. Drizzle with orange juice, toss until the fruit is coated and smooth the top. In a food processor, combine pecans, hazelnuts, raisins, ginger and cinnamon and pulse just until chopped. Spoon the nut mixture over the apple mixture and serve.

Per serving (about 4oz/106g-wt.): 220 calories (130 from fat), 14g total fat, 1g saturated fat, 0mg cholesterol, 0mg sodium, 25g total carbohydrate (4g dietary fiber, 17g sugar), 3g protein

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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The real spring carnival

Photography by Rebecca Michael

Country fare: Felicity Davies, Elly Young, Edwina Thomson, and Lofty, 20 months, sample a picnic spread from Ed Dixon Food Design.

Whether you're heading to the races or just soaking in the sun, Elizabeth Meryment shares the secrets of a good picnic.

Celebrity chef Pete Evans is not being lazy when he suggests that when it comes to a picnic, he off-loads much of the hard work to his guests.

"I try to get my guests involved in plating up,'' the chef and cookbook author says. "People can have a spread of ingredients in front of them, and they can choose and have a bit of fun with ingredients. It creates a bit of atmosphere for the guests and takes a lot of pressure off the cook.

"I like that, it's an interactive experience.''

Pete, whose new cookbook, My Party, is full of finger-food ideas, isn't suggesting guests spend their whole time slicing, chopping and cooking their food. Rather, he says that with some thought, a picnic can be semi-prepared at home, with guests sharing the workload.

"I'm a big fan of things like san choi bau, where you prepare the mixture at home and just take along a lettuce so people can make their own san choi bau cups while they're at the picnic,'' he says.

"Or you can do Peking duck rolls where you buy the duck at Chinatown, take the meat off the bone and take a lettuce, some hoi sin sauce, cucumber and spring onion and get people to roll their own.

"That way, you don't have to worry about presentation so much. Just lay it out and people can help themselves.''

With spring in full swing and summer approaching, now is the time to organise an outdoor feast for friends and family. Chefs and caterers say there's no excuse for a picnic not to be a glamorous as well as an enjoyable affair.

"Everybody's so over winter, the races are on and everybody wants to go outdoors and have a good time,'' Melbourne caterer Edwina Thomson, from the award-winning Ed Dixon Food
Design says.

"Everybody's in a great mood, especially when it comes to the races.'' For Edwina, organising the perfect picnic is about finding food options that are tasty but easy, and, most importantly, won't drip all over the place, especially on fine race wear.

"The main thing to remember when organising a good picnic is to have what's fresh and what's in season,'' says Cindy Halasz from Adelaide's The Food Business. "You don't want anything too stodgy.''

For many, a posh picnic, like those taking place as part of Melbourne's spring racing carnival, can be as glamorous and elegant as a dinner party.

For a posh picnic, Cindy recommends preparing or simply pre-ordering dishes such as terrines, pickled cherries and pate, which can be served with artisan bread and plenty of bubbles.

Edwina agrees the sky's the limit when planning a posh picnic. "If you have a folding table you can take that and dress it up with a checkered tablecloth, pots of herbs, vintage cutlery and things like that,'' she says. "We have picnics all the time and we take things like my grandma's vintage picnic hamper to give it a special feel.''

If you want your picnic to rise above the ordinary, Pete Evans suggests cooking a stand-out themed dish at the event.

"If you go to one of those camping stores, you can get a little butane stove for about $30, which means you can do something like a paella in front of everyone,'' he says. "There's something of theatre about that that people love.''

Edwina agrees a themed party can lend a picnic a memorable spirit. She says Mexican, Korean and Spanish are hot food trends, and easy to theme for your picnic outing.

"For Mexican, I'd say take a portable barbecue or go where there is a barbecue already,'' she says.

"I'd precook some slow-cooked spare ribs, take them to the picnic and barbecue to warm. Then serve them with delicious soft tacos, homemade guacamole, tomato coriander salsa and some creme fraiche.''

For many, there is no going past the traditional picnic that involves salads eaten on paper plates and chicken legs wrapped in serviettes.

Pamela Lawson, of Pamela's Pantry in Brisbane's Petrie Terrace, says her most popular sellers for outdoor entertaining remain such classics as Greek salads, savoury tarts, honeyed chicken legs and meat balls. Pate, breads, baby quiche and more exotic salads, such as Thai beef, pumpkin and feta and chicken and crispy noodle are also enduringly popular.

"Freshness is the most important thing,'' Pamela says.

Perhaps the loveliest picnics are those that just happen on warm, sunny days.

Perth deli owner Nathan Nairn says the incidence of picnicking certainly has increased since he was a child, perhaps because "parents are working more so they spend the time on the weekends with kids out in the park''.

Nathan, who this week launches a new deli called North Perth, a sister deli/cafe to his Deli Chicchi in Northbridge, recommends people taking whatever's in the fridge to their picnic.

"Most picnics are just leftovers in the fridge,'' he says.

"People take a selection of cold cuts, sausages, steak and prawns - and, beer.''

Pete says a perfect picnic can be done simply by popping into your local deli.

"Delis have stepped it up so you can get the best olives in the world, Spanish hams, amazing produce that you don't have to do anything to,'' he says. ‘‘You can do a whole picnic where you don't have to cook anything at all.''

Taste.com.au - October 2010

Elizabeth Meryment

View the original article here

The Ultimate Indian Curry Manual by Sonzyskitchen.com

This book, first of its kind, authored by a Five-star Indian Chef gives you the insider kitchen secrets on how to prepare the perfect and authentic Indian-style curry step by step so that you never go wrong.

Check it out!

Sweet French Onion Soup

Sweet French Onion Soup

on October 14, 2010
Recipe #439428

Adapted a couple french onion soups to create an original recipe. Friends and family often request me to make this soup. It's a huge hit everywhere I take it. It's super simple but super delicious. Often recipes list a wine and say that you can substitute another wine if you don't have the one listed. For this recipe, however, the Riesling wine is KEY to it's flavor. I strongly suggest sticking with it for this recipe.

Serving Size: 1 (523 g)

Servings Per Recipe: 8

Amount Per Serving% Daily ValueCalories 429.2 Calories from Fat 17440%Total Fat 19.4 g29%Saturated Fat 9.8 g49%Monounsaturated Fat 4.0 g20%Polyunsaturated Fat 0.9 g4%Trans Fat 0.0 g0%Cholesterol 44.1 mg14%Sodium 2840.4 mg118%Potassium 583.1 mg16%Magnesium 42.0 mg1%Total Carbohydrate 39.5 g13%Dietary Fiber 4.4 g17%Sugars 11.3 g45%Protein 13.1 g26%

View the original article here

Healthy & Sexy Vegan Recipes Even Your Husband Will Love

Healthiest, Simplest and Most Delicious Vegan Recipes Ever. Made with lots of Whole Foods ingredients, free of soy, gluten, processed sugar and flour. As an added bonus, all recipes have nutritional information calculated for your convenience.

Check it out!

Make biscuits

Sweet, crumbly and still warm from the oven, home-baked bikkies are irresistible. To get your biscuits just right every time, follow these expert tips.

For easy mixing, and to ensure a light texture in your finished biscuits, make sure your ingredients are at room temperature before you start. Also, remember the type of sugar you use affects the texture of your bikkies. White sugar makes them crisp, while brown sugar absorbs moisture after baking, creating a chewy biscuit.

If you're rolling out your biscuit dough, lightly flour the surface and throw flour under the dough as you go. This ensures the dough won't stick. After cutting out your biscuits, use a metal egg lifter dipped in flour to carefully transfer them to the lined tray so they keep their shape. Alternatively, you can roll spoonfuls of dough into balls and use the back of a fork to flatten slightly. This way the biscuits will be the same size and cook evenly.

Don't preheat your baking tray in the oven. If you do, your biscuits won't hold their shape. Place the biscuits about 5cm apart on the tray to allow room for spreading. After baking, cool slightly before transferring the biscuits to a wire rack.

Good Taste - November 2008, Page 115

Alison Adams

View the original article here