-5 leaves gelatine
-350ml Prosecco
-1tbsp caster sugar
-6tbsp limoncello
-edible gold glitter, for sprinkling


Place the gelatine leaves in a bowl of cold water for 5 minutes or until soft. Squeeze the leaves and discard the water.
Put the limoncello into a bowl that fits snugly over a pan of boiling water, add the gelatine and sugar and heat gently until dissolved. Remove from the heat, add the Prosecco and pour into a jug.
Very carefully and slowly, pour over the jelly into the glasses until each glass is almost full. Refrigerate until set. Top with gold glitter to serve.


For the panna cotta:
-3 gelatine leaves
-500ml single cream
-3tbsp caster sugar
-2tbsp cofee extract
-100g pecans
-4tbsp runny honey
-a good pinch of sea salt

For the syrup:
-150ml strong espresso
-125g caster sugar

You will need:
-4 dariole moulds, lightly oiled


Soften the gelatine leaves in cold water. Meanwhile, in a small saucepan, gently heat the cream, sugar and coffee, squeeze the gelatine leaves then add to the pan and stir to dissolve. Pour the mixture through a sieve then divide between the dariole moulds. Let them cool then cover with clingfilm and put in the fridge to set. They need a minimum of 5 hours or overnight.
To turn out the panna cotta, dip the base briefly in hot water, run around the edge with a flat-bladed knife and gently pull away from the edges. Tip onto plates to serve.
For the honeyed pecans, heat the oven to 200C, gas 6. Toss the pecans with the honey and sea salt. Spread out on a lined baking tray and bake in a hot oven for 10 minutes until lightly toasted. Serve warm or cold with the panna cotta.
To make the syrup, heat the espresso and caster sugar gently in a small pan until the sugar has dissolved entirely, then boil until it has reduced to about half and you’re left with a thick syrup. Allow it to cool. Drizzle over the panna cotta.


-4 tbsp instant espresso
-50g (2oz) unsalted butter
-100g (4oz) caster sugar
-2 large eggs
-100g (4 oz) self raising flour
-125g (4½oz) mascarpone
-150ml (¼pt) double cream
-2 tbsp tia maria
-2 tbsp caster sugar
-35g (1¼oz) cocoa powder
-20g (¾oz) chocolate curls, to garnish


Preheat the oven to 180C/160C fan/350F/Gas 4. Grease and base line a 30cm x 20cm Swiss roll tin with greaseproof paper. Dissolve 2 tbsp espresso granules in 1 tbsp boiling water.

Using an electric whisk beat the butter and sugar together until pale. Add the eggs and whisk again until well combined.

Sift the flour over the mixture and fold in with the coffee. Pour into the prepared tin and bake for 8-10 minutes until golden and risen.

Meanwhile place 2tbsp espresso granules, 2 tbsp caster sugar and 75ml (3fl oz) water into a small saucepan and bring to the boil. Simmer for 5 minutes until thickened.

Lay a damp tea towel on the work surface then top with a piece of greaseproof paper larger than the swiss roll. Dust the greaseproof paper with a heavy layer of cocoa powder then carefully turn out the warm sponge onto the dusted paper.

Peel away the greaseproof paper on the base of the sponge and brush generously with the coffee syrup. Score a line along one of the shorter ends of the sponge, approximately 2cm (¾ in) away from the edge.

Start rolling using this incision to help the roll begin, and the greaseproof paper to help you turn. Leave to cool completely.

Whip the cream to soft peaks and fold through the mascarpone cheese and Tia Maria. Unroll the sponge and spread with the cream, leaving a 1cm (½ in) border of clean sponge all around.

Carefully re roll starting from the short end with the incision. Roll all the way to the end and stop once the seal is at the base. Dust with cocoa powder and scatter with chocolate curls.


Super-rich in omega-3 fatty acids, salmon can effectively reduce blood pressure and keep clotting at bay. Aim for two servings per week, which may reduce your risk of dying of a heart attack by up to one-third.

"Salmon contains the carotenoid astaxanthin, which is a very powerful antioxidant," says cardiologist Stephen T. Sinatra, MD, the author of Lower Your Blood Pressure In Eight Weeks. But be sure to choose wild salmon over farm-raised fish, which can be packed with insecticides, pesticides, and heavy metals.

Not a fan of salmon? Other oily fish like mackerel, tuna, herring, and sardines will give your heart the same boost.


Add a bit of avocado to a sandwich or spinach salad to up the amount of heart-healthy fats in your diet. Packed with monounsaturated fat, avocados can help lower LDL levels while raising the amount of HDL cholesterol in your body.

"Avocados are awesome," says Dr. Sinatra. "They allow for the absorption of other carotenoids—especially beta-carotene and lycopene—which are essential for heart health."

Olive Oil

Full of monounsaturated fats, olive oil lowers bad LDL cholesterol and reduces your risk of developing heart disease.

Results from the Seven Countries Study, which looked at cardiovascular disease incidences across the globe, showed that while men in Crete had a predisposition for high cholesterol levels, relatively few died of heart disease because their diet focused on heart-healthy fats found in olive oil. Look for extra-virgin or virgin varieties—they're the least processed—and use them instead of butter when cooking.

Walnuts are full of omega-3 fatty acids and, along with almonds and macadamia nuts, are loaded with mono- and polyunsaturated fat. Plus, nuts increase fiber in the diet, says Dr. Sinatra. "And like olive oil, they are a great source of healthy fat."


Blueberries, raspberries, strawberries—whatever berry you like best—are full of anti-inflammatories, which reduce your risk of heart disease and cancer.

"Blackberries and blueberries are especially great," says Sinatra. "But all berries are great for your vascular health."

Fill up on fiber with lentils, chickpeas, and black and kidney beans. They're packed with omega-3 fatty acids, calcium, and soluble fiber.


Spinach can help keep your ticker in top shape thanks to its stores of lutein, folate, potassium, and fiber.

But upping your servings of any veggies is sure to give your heart a boost. The Physicians' Health Study examined more than 15,000 men without heart disease for a period of 12 years. Those who ate at least two-and-a-half servings of vegetables each day cut their risk of heart disease by about 25%, compared with those who didn't eat the veggies. Each additional serving reduced risk by another 17%.

Honey is a sweet food made by bees using nectar from flowers. The variety produced by honey bees (the genus Apis) is the one most commonly referred to, as it is the type of honey collected by most beekeepers and consumed by people.

 High-quality honey can be distinguished by fragrance, taste, and consistency. Ripe, freshly collected, high-quality honey at 20 °C (68 °F) should flow from a knife in a straight stream, without breaking into separate drops.After falling down, the honey should form a bead. The honey, when poured, should form small, temporary layers that disappear fairly quickly, indicating high viscosity. If not, it indicates excessive water content (over 20%) of the product. Honey with excessive water content is not suitable for long-term preservation.

Honey is mainly devoid of essential nutrients, containing only trace amounts ofprotein, dietary fiber, vitamins or minerals (table).

A mixture of sugars and other carbohydrates, honey is mainly fructose (about 38-55%) and glucose (about 31%), with remaining sugars including maltose, sucrose, and other complex carbohydrates. Its glycemic index ranges from 31 to 78, depending on the variety.The specific composition, color, aroma and flavor of any batch of honey depend on the flowers foraged by bees that produced the honey
Typical honey analysis:

Fructose: 38.2%
Glucose: 31.3%
Maltose: 7.1%
Sucrose: 1.3%
Water: 17.2%
Higher sugars: 1.5%
Ash: 0.2%
Other/undetermined: 3.2%

Honey has a density of about 1.36 kilograms per litre (36% denser than water).

Health applications

In myths and folk medicine, honey has been used both orally and topically to treat various ailments including gastric disturbances, ulcers, skin wounds, and skin burns by ancient Greeks, Egyptians and in Ayurveda and traditional Chinese medicine.


-3 (10.5 ounce) canscondensed chicken broth
-2 cups water
-1/2 cup finely chopped green onions
-1/2 cup uncooked wild rice
-8 slices bacon
-1/2 cup margarine
-3/4 cup all-purpose flour
-1/2 teaspoon salt
-1/4 teaspoon poultry seasoning
-1/8 teaspoon ground black pepper
-2 cups half-and-half cream
-1 1/2 cups cooked, diced turkey meat
-2 tablespoons dry sherry


In a large pot over medium heat, combine chicken broth, water, green onions and wild rice. Bring to a boil, then reduce heat and simmer until rice is tender, 35 to 40 minutes.
Meanwhile, cook the bacon in a large skillet over medium heat until crisp. Allow to cool and then crumble. Set aside.
When rice is tender, melt the margarine in a medium saucepan over medium-low heat. Stir in flour, salt, poultry seasoning and pepper all at once. Cook, stirring, until smooth and bubbly. Stir in half-and-half and cook until thickened, 2 minutes. Stir half-and-half mixture into rice mixture. Stir in bacon, turkey and sherry. Heat through and serve.

Minestrone With Parmigiano-ReggianoIngredients

-3 tablespoons extra-virgin olive oil
-1 large red onion, chopped
-2 large stalks celery, chopped
-4 cloves garlic, chopped
-2 large carrots, diced
-1/4 pound thinly sliced pancetta, cut into thin strips
-1/2 head Savoy cabbage, finely sliced, blanched and drained
-1/2 bunch Swiss chard, finely sliced
-1 large waxy potato, cut into 1/2-inch cubes
-4 cups low-sodium chicken stock
-3 medium tomatoes, seeded and diced
-1 bouquet garni (1 sprig rosemary, 4 sprigs thyme, 1 bay leaf and 1 bunch parsley, tied together with kitchen twine)
-3 cups cannellini beans (canned or cooked dried beans)
-1 cup spinach, coarsely chopped
-Kosher salt and freshly ground pepper


Heat the olive oil in a 4-quart pot over medium-high heat. Add the onion, celery, garlic, carrots and pancetta and cook, stirring, until soft, about 5 minutes. Add 4 cups water, the cabbage, chard, potato, chicken stock, tomatoes and bouquet garni. Bring the soup to a gentle simmer and cook 25 to 30 minutes.

Place half of the beans (1 1/2 cups) in a food processor and process until smooth. Add the bean puree and the whole beans to the soup and simmer 10 minutes. Add the spinach and cook 2 more minutes. Season generously with salt and pepper. Ladle the soup into bowls and garnish with cheese.

Blonde sangriaIngredients

-750ml dry white wine, such as Semillon-chardonnay, chilled
-1 1/2 cups (375ml) unsweetened apple juice, chilled
-1 1/2 cups (375ml) peach juice, chilled
-6 thin slices (about 1/4) lemon
-1/2 small orange, thinly sliced
-1/2 lime, thinly sliced
-10 round mint leaves


Place all ingredients in a 2-litre jug with ice. Stir to combine then serve immediately poured into glasses.

Pineapple & cucumber aguas frescasIngredients

-1 large Bethonga or mareeba Gold pineapple, peeled, cored, cut into 3cm pieces (see note)
-3 lebanese cucumbers, unpeeled, cut into 3cm lengths, plus extra wedges, to serve
-55g (1/4 cup) caster sugar
-1L sparkling mineral water, chilled
-3 limes, juiced
-Ice cubes, to serve


Working in 2 batches, blend pineapple, cucumbers, sugar, 250ml (1 cup) sparkling water and a pinch of salt in a blender to a purée. Strain through a fine sieve into a bowl, stirring vigorously and pressing down with a spoon to extract as much juice as possible. Discard pulp. Blot top of juice mixture with paper towel to remove froth. Transfer to a jug, cover with plastic wrap, then refrigerate until needed or for up to 1 day.

When ready to serve, stir in lime juice. Half-fill glasses with ice, then fill three-quarters full with juice mixture. Top up with sparkling water. Place a cucumber wedge in each to serve.

Cranberry coolerIngredients

-Ice cubes, to serve
-200ml vodka
-100ml lime juice, plus the pared rind of 1 lime, cut into strips, to serve
-1L (4 cups) cranberry juice


Place the ice cubes in a tall serving jug. Pour in the vodka, lime juice and cranberry juice, then stir until combined.

Pour the cranberry cooler into tall glasses, top with a twist of lime rind, then serve immediately.

Homemade Almond Milk recipeIngredients

-1 cup organic raw almonds
-2 tablespoons agave nectar or honey
-1/2 teaspoon vanilla extract
-4 cups filtered water, plus extra for soaking


Place the almonds in a large bowl and cover with water. Soak at least 4 hours, up to 2 days. Overnight is ideal.

Drain the almonds and place them in a blender with the remaining ingredients. Puree until the almonds are in tiny pieces. Discard the soaking liquid and use new filtered water for pureeing.

Place a strainer in a large bowl and cover the top of the strainer with cheesecloth (this step is important because the almonds will be in such small pieces that the cheesecloth and strainer need to stop them from going into the milk).

Pour the almond milk through the cheesecloth. You may need to do this in stages so the milk can slowly strain through the cheesecloth. It may help taking a spoon to scrape the bottom of the cheesecloth so the milk can pass.

Pour the milk and the almond puree into separate containers and refrigerate until ready to drink." the pureed almonds can be saved and eaten as a breakfast with typical oatmeal toppings, or as a dessert topped with fresh berries!

Pea & new potato curryIngredients

-1 tbsp vegetable oil
-2 onions, sliced
-3 red chillies, deseeded and finely sliced
-thumb-sized piece ginger, roughly chopped
-2 tsp cumin seeds
-1 tsp Madras curry powder
-½ tsp turmeric
-750g new potatoes, halved
-juice 1 lime
-500ml pot natural yogurt
-small bunch coriander, stalks and leaves finely chopped
-200-300ml vegetable stock, or pea stock (see tip, below)
-300g podded fresh peas (or use frozen)
-lime wedges, to serve
-2 naan bread, to serve


Heat the oil in a large, deep frying pan. Add the onions and cook over a low heat for 10-15 mins until soft. Throw in the chillies, ginger and spices, and cook for a few mins. Stir in the potatoes and lime juice, coating in the spice mix.
Add the yogurt, coriander stalks and the stock. Simmer slowly for 35-40 mins until the potatoes are soft and the sauce has reduced. Stir through the peas and cook for another 5 mins. Sprinkle over the coriander leaves, and serve with lime wedges and warm naan bread.

Hero Pasta SaladIngredients

For the Salad:
-3 ounces rotini, cavatelli or other dried shaped pasta (1 cup)
-1 cup cubed provolone cheese (4 ounces)
-2 ounces fully cooked ham, cut into thin bitesize strips (1/2 cup)
-2 ounces hard salami, chopped (1/2 cup)
-1 small red onion, halved then sliced
-1/2 cup pepperoncini, sliced or sliced mild pepper rings
-2 cups shredded iceberg or romaine lettuce
-1 large tomato, coarsely chopped or 1 cup cherry tomatoes, halved
For the Dressing:
-3 tablespoons olive oil or salad oil
-3 tablespoons balsamic vinegar
-1 tablespoon snipped fresh oregano or 1/2 teaspoon dried oregano, crushed
-2 small cloves garlic, minced
-1/4 teaspoon dry mustard
-1/8 teaspoon coarsely ground black pepper


In a large saucepan or pasta pot bring 3 quarts water to a boil. Add pasta. Reduce heat slightly. Boil, uncovered, for 8-12 minutes, or till pasta is al dente, stirring occasionally. (Or, cook according to package directions.) Immediately drain. Rinse with cold water and drain again thoroughly.

In a large bowl toss together cooked pasta, provolone cheese, ham, salami, onion and pepperoncini or pepper rings. Add lettuce and tomato; gently toss to mix.

In a screw-top jar combine olive oil or salad oil, vinegar, oregano, garlic, dry mustard and pepper. Cover; shake well. Pour over pasta mixture; toss to coat all ingredients with dressing and serve.

Neapolitan Pizza DoughIngredients

-1 1/2 teaspoons active dry yeast
-1/4 cup lukewarm water (105 degrees F)
-1 1/2 tablespoons olive oil
-1/2 cup cold water
-1 2/3 cups unbleached all-purpose flour, plus flour for kneading
-3/4 teaspoon salt


In a large mixing bowl, stir the yeast into the lukewarm water. Let stand until creamy, about 10 minutes. Stir in the olive oil and the cold water, and then whisk in 1/2 cup of the flour and the salt, stirring until smooth. Stir in the remaining flour, 1/2 cup at a time, until the dough comes together in a rough mass.

On a lightly floured work surface, knead the dough until smooth and velvety, 8 to 10 minutes. It will be soft. Cover loosely with a kitchen towel and let rest for 15 minutes.

Divide into 2 equal portions, knead briefly, then roll each portion into a smooth, tight round ball. To use the dough immediately, sprinkle a little flour on the work surface and set the balls on it. Cover them with a kitchen towel and let rise for 1 hour, then stretch and top the dough as directed in each recipe.

You may also store one or both balls of dough until ready to use. For short-term storage and for a slow rise resulting in more flavor, place the dough balls on a small baking pan lined with a kitchen towel, cover them with a second towel and refrigerate for up to 48 hours; remove from the refrigerator and let stand at room temperature for 10-15 minutes before forming the pizza. For longer storage, slip each flour-dusted ball into a plastic freezer bag, seal tightly and freeze for up to 1 month. Before use, place the frozen dough in a lightly oiled bowl, cover loosely with plastic wrap, and let thaw overnight in the refrigerator or for about 2 hours at room temperature. The thawed dough should be puffy and soft to the touch.

Pizza with Yellow Pepper and CapersIngredients

-1/2 recipe Neapolitan pizza dough, completed through the second rising
-All-purpose flour for dusting
-1/4 pound mozzarella cheese, sliced
-1 ripe plum (Roma) tomato, cut in half lengthwise and then into slices 1/4 inch thick
-1/2 large, meaty yellow bell pepper, seeded, deribbed and cut lengthwise into narrow strips
-1 teaspoon capers, rinsed and drained
-Salt and freshly ground pepper
-Extra-virgin olive oil for drizzling
-1 tablespoon coarsely chopped fresh flat-leaf (Italian) parsley

Companion recipeNeapoltan Pizza Dough


Place a pizza stone or unglazed terracotta tiles on the lowest rack of an oven. Preheat to

500 degrees F.

Place the ball of dough on a lightly floured pizza peel or rimless baking sheet. Sprinkle a little more flour on the top of the dough and, using your fingertips, press evenly into a round, flat disk about 1 1/2 inches thick and 5 inches in diameter. Lift the dough and gently stretch it with your fingers and then over the backs of your fists, using the weight of the dough to allow it to grow in size. While you are stretching the dough, gently rotate the disk. Continue stretching and rotating the dough until it is about 1/4 inch thick and 9 inches in diameter and has a rim about

1/2 inch thick. Try not to let the center of the disk become too thin in comparison to the edges. Dust the peel or baking sheet with more flour and gently lay the disk in the center.

Arrange the mozzarella evenly on the pizza dough. Top with the tomato slices, pepper strips and capers. Season to taste with salt and pepper and drizzle with a little olive oil.

Gently shake the peel or baking sheet back and forth to make sure the pizza has not stuck to it. If it has, gently lift off the stuck section and sprinkle a little more flour underneath. Using the peel or baking sheet like a large spatula, quickly slide the pizza onto the hot pizza stone or tiles.

Bake until the edges are golden and crisp,

8-9 minutes. Remove the pizza with a large metal spatula and slide it onto a dinner plate. Sprinkle with the parsley, drizzle with additional olive oil, if desired, and serve at once.

Orange Syrup CakeIngredients

For the Cake:
-1 cup unsalted butter, at room temperature
-3/4 cup sugar
-2 tablespoons finely grated orange zest
-4 eggs
-2 cups self-rising flour, sifted
For the Syrup:
-1 cup sugar
-Juice of 2 oranges
-1/4 cup water
-Grated zest (rind) of 3 oranges
-Heavy cream, for serving


Preheat the oven to 350 degrees F. Grease a 9-inch round cake pan and line the base with parchment paper.

For the Cake:
Cream the butter and sugar until light and fluffy. Beat in the orange zest. Add the eggs, one at a time, beating well after each addition. Fold in the flour. Pour the batter into the prepared pan. Bake for 40-50 minutes, or until a skewer inserted in the middle of the cake comes out clean. Allow the cake to cool in the pan for 10 minutes.

For the Syrup:
In a saucepan, combine all of the ingredients except the zest and stir over low heat to dissolve the sugar. Add the zest and bring to a boil. Boil for 5-7 minutes, or until the zest is transparent and the syrup is slightly thickened and reduced by one-third. Strain the syrup, reserving the zest for decoration.

While the cake is still warm, make 15-20 holes about 1/2 inch apart in the top using a skewer. Brush with the syrup, making sure it is directed into the holes. Decorate the cake with the reserved zest and serve warm or cool with the cream.

Passover Lemon Sponge Cake with Strawberry-Kiwi CompoteIngredients

For the Cake:
-10 large eggs, separated
-1 1/2 cups sugar
-1/4 cup fresh lemon juice
-1 tablespoon finely grated lemon peel
-1/2 teaspoon salt

-3/4 cup Passover cake meal
-1/2 cup potato starch

For the Compote:
-2 pounds strawberries, hulled, sliced
-8 ripe kiwi, peeled, quartered, sliced
-3 (or more) tablespoons sugar
-1 tablespoon finely chopped fresh mint
-Non-dairy whipped topping (optional)



Preheat oven to 325 degrees F.
Line bottom of 10-inch angel food cake pan with parchment paper. Using an electric stand mixer and whisk attachment, beat egg yolks in large bowl until thick and pale. Add sugar and beat until thick and tripled in volume, about 5 minutes. Beat in juice, peel and salt. Using electric stand mixer and clean dry whisk attachment, beat egg whites in another large metal bowl until stiff but not dry.

Sift cake meal and potato starch over yolk mixture. Using rubber spatula, fold in gently but thoroughly. Fold in egg whites. Transfer batter to prepared pan. Bake until cake is golden brown and springs back when gently touched, about 1 hour. Invert cake and cool completely. Run small sharp knife around cake edges to loosen. Invert cake onto platter.

DO-AHEAD TIP: Cake can be prepared 2 days ahead. Wrap with plastic. Store at room temperature.


Combine berries and kiwi in large bowl. Add enough sugar to sweeten to taste. Stir in mint. Let stand 30 minutes to 2 hours at room temperature.

Using a large serrated knife, slice cake into wedges. Transfer wedges to plates. Spoon compote over. Top with non-dairy whipped topping and serve.

Vegetarian JambalayaIngredients

-2 tablespoons olive oil
-5 ounces vegetarian bacon, chopped
-16 ounces cremini mushrooms, trimmed and quartered
-2 stalks celery, chopped
-1 cup chopped green pepper
-1 cup chopped onion
-3 cloves garlic, minced
-14-ounce package Tofurky kielbasa sausage, sliced into 1/2-inch pieces
-1 cup long grain white rice
-2 tablespoons tomato paste
-1/2 teaspoon smoked paprika
-1/2 teaspoon oregano
-2 teaspoons Creole seasoning (such as Tony Chachere’s)
-2 1/4 cups vegetarian broth
-Parsley leaves, to garnish


In a Dutch oven over medium-high heat, heat the oil. Add the veggie bacon, mushrooms, celery, peppers, onion and garlic and cook until the onions are translucent and the mushrooms have largely released their juices, about 8 minutes. Stir in the Tofurky kielbasa.

Stir in the rice, tomato paste, Creole seasoning, smoked paprika and oregano. Sauté for 2 minutes. Add the broth to the pot and bring the mixture to a boil. Reduce the heat to medium-low and simmer for 20 to 22 minutes or until the broth has been absorbed into the rice.

Fluff the rice up with a fork and serve sprinkled with parsley leaves.

Shrimp and Scallop BisqueIngredients

-2 tablespoons butter
-1 shallot, minced
-1 green onion, thinly sliced
-1 bay leaf
-2 tablespoons chopped fresh parsley
-1 teaspoon dried tarragon
-1/8 teaspoon cayenne
-3 tablespoons flour
-1 cup milk
-1 1/2 cups seafood stock (shrimp stock if available)
-8 ounces shrimp (30/40), peeled, deveined and chopped into 3 sections each
-8 ounces bay scallops, sliced in half or quartered
-3/4 cup heavy cream
-1/4 cup medium sherry
-2 tablespoons lemon juice
-Salt and freshly ground black pepper, to taste


In a large saucepan, melt the butter over medium heat. Add shallot, green onion, bay leaf, parsley, tarragon and cayenne. Cook, stirring, until the shallot and green onions are soft, about 2 minutes. Add the flour and cook, stirring constantly, until the roux is golden, about 2 minutes. Slowly stir in milk and the seafood stock. Simmer until the soup has thickened, about 3 to 4 minutes.

Add the shrimp and scallops and cook until they are cooked through, about 2 minutes. Stir in the cream, sherry, and lemon juice; and cook until just heated through. Remove the bay leaf. Season with salt and pepper, to taste.

Seafood RisottoIngredients

For Mussels:
-1 tablespoon olive oil
-1 tablespoon minced shallots
-1 tablespoon minced garlic
-1/2 cup dry Italian white wine
-48 mussels in the shell, beards removed and scrubbed
For Risotto:
-2 tablespoons unsalted butter
-2 tablespoons minced shallots
-1 teaspoon minced garlic
-1 cup Vialone Nano, Arborio or Carnaroli rice
-1 3/4 cups fish stock, or as needed, heated
-2/3 cup dry Italian white wine
-4 small dried chilies, optional
-1 cup peeled, seeded and chopped ripe plum (Roma) tomatoes (fresh or canned)
-1/4 pound shrimp, peeled, deveined and chopped
-1/4 pound sea or bay scallops, chopped
-2 teaspoons chopped fresh parsley


FOR MUSSELS: In a large frying pan over medium heat, warm the olive oil. Add the shallots and garlic and sauté for 1 minute. Pour in the wine and add the mussels, discarding any that do not close to the touch. Cover, raise the heat to high, and cook until the mussels open, 3-4 minutes. Remove from the heat and discard any unopened mussels.

Transfer 32 mussels in their shells to a bowl; cover to keep warm. Remove and discard the shells from the remaining mussels, cover and set aside separately. Strain the broth through a fine-mesh sieve lined with cheesecloth (muslin) into another bowl; set aside.

FOR RISOTTO: In a deep saucepan over low heat, melt the butter. Add the shallots and garlic and sauté until the shallots are almost translucent, about 2 minutes. Stir in the rice and cook, stirring, until the edges of the grains are translucent, about 2 minutes. Add enough fish stock to the mussel broth to make 2 1/2-3 cups.

Add 1 cup of the broth mixture to the rice and simmer over medium heat, stirring occasionally, until only a little visible liquid remains, 5-6 minutes. Stir in another 1/2 cup of the broth mixture and again allow the rice to absorb most of the liquid, another 3-4 minutes.

Add 1/2 cup of the wine and the chilies, if using, and simmer over low heat, stirring occasionally, for 3-4 minutes. Stir in the tomatoes and simmer for 3 minutes. Add another 1 cup broth mixture and simmer, stirring occasionally, for 5 minutes. Stir in the shrimp, scallops and shelled mussels and simmer for 2 minutes.

Stir in the remaining wine. Season to taste with salt and white pepper. The risotto should be al dente at this point. If it is too moist, simmer for a few minutes longer; if it is too dry, stir in a little additional stock to achieve the proper consistency. Remove and discard the chilies. Taste and adjust the seasoning.

Remove from the heat when there is still a little more liquid than desired, as the rice will continue to absorb it. Mound in warmed shallow bowls and surround each serving with 4 mussels. Sprinkle with the parsley and serve immediately.


-1/4 cup plus 2 tablespoons warm water (100 degrees to 110 degrees)
-0.6 ounces (17 grams) fresh yeast
-2 tablespoons sugar
-1 tablespoon salt
-1 1/3 cups lukewarm milk
-3 1/2 cups plus 1 tablespoon all-purpose flour, plus more as needed
-1/4 cup vegetable oil
-14 ounces European-style unsalted butter


1-In a small bowl, mix together warm water, yeast, and 2 teaspoons sugar; let stand until yeast and sugar have dissolved, about 5 minutes. Place remaining 1 tablespoon plus 1 teaspoon sugar and salt in a small bowl and add warm milk; stir to combine and let stand until dissolved.

2-Place 3 1/2 cups flour in a large bowl. Add yeast mixture, milk mixture, and oil. Using a rubber spatula, cut and press flour into liquid to form a sticky dough. Turn dough out onto a generously floured work surface; sprinkle dough with additional flour and let stand 2 to 3 minutes. Using floured hands and a bench scraper, knead dough by lifting the near edge and turning it over to the other side. Repeat this process until dough is smooth and begins to draw back, no more than 8 to 10 times.

3-Place dough in large bowl; cover with plastic wrap, pressing directly on surface. Cover bowl with a second piece of plastic wrap. Let stand in a slightly warm (70 to 72 degrees) place until dough is triple in size and is light and springy when touched, 3 to 4 hours.

4-Loosen dough from edges of bowl with a rubber spatula or your fingers and turn out onto a lightly floured work surface. Using floured hands, push and pat dough into an 8-by-12-inch rectangle; fold dough into thirds like a letter. Return dough to bowl and place a layer of plastic wrap directly over dough. Cover bowl with plastic wrap and let stand in a warm place until doubled in size, about 1 1/2 hours. Alternatively, cover dough and transfer bowl to refrigerator; let rise overnight, until doubled in size.

5-Meanwhile, place butter in the bowl of an electric mixer fitted with the paddle attachment. Add remaining 1 tablespoon flour and beat until very smooth and well combined.

6-Pat dough lightly and thoroughly in bowl to deflate air bubbles. Transfer dough to a lightly floured work surface and, using floured hands or a floured rolling pin, push, pat, or roll dough into an 11-by-16-inch rectangle. If air bubbles form on dough at any point during rolling, gently pop with a clean pushpin. Arrange dough so that one of the short ends is facing you. Spread butter mixture evenly over 2/3 of dough, leaving a 1/4-inch border all around.

7-Fold the bottom third of the dough up toward the center, like a letter. Fold the top third over the bottom third to cover, making three even layers of dough; square off corners. This is called turn 1. If butter becomes too soft, transfer dough to refrigerator and let chill for 1 hour.

8-Place dough on a lightly floured work surface with one of the short ends facing you and the top fold turned to the right-hand side, like a book. Quickly roll dough in even strokes, working from middle toward top, then middle toward bottom, into a 20-by-9-inch rectangle. Starting with the end closest to you, fold dough into thirds like a letter; you should have three even layers. Wrap dough with plastic wrap. This is called turn 2. Transfer to refrigerator; refrigerate 1 1/2 hours.

9-Unwrap dough and place on a lightly floured work surface; sprinkle dough with flour, brushing off excess with a dry pastry brush. Using a rolling pin, tap dough lightly several times to deflate. If butter seems too cold, cover with plastic wrap and let stand for 10 minutes. Uncover and roll dough into a 20-by-9-inch rectangle, making sure that bottom and tops of dough are lightly dusted with flour so dough doesn't stick. If butter has congealed into hard flakes, let stand at room temperature for 10 minutes; butter must be able to extend to the entire size of the rectangle. Fold the top and bottom portions of dough toward the center, leaving one inch between ends. Fold in half so that top half covers the bottom; you should have four even layers. This is called turn 3 and is the final turn. Wrap dough with plastic wrap and transfer to refrigerator for 2 hours. Roll out dough as desired.


For the cake:
-6 eggs
-300 gr sugar
-2 packets vanilla sugar
-1 packet baking powder
-400 gr flour

For the topping:
-500 ml sweet cream
-2 l milk
-300 gr powdered milk
-liquid caramel


Separate egg whites from egg yolks and put them in a bowl. Beat the yolks in a separate bowl. Beat the whites together with the sugar then gradually add the beaten yolks, flour, baking powder and vanilla sugar. You can also use a spoon to mix the ingredients. Pour the mixture in a square pan and bake for 30 minutes at a temperature of 220 º C. Meanwhile, prepare the topping. Mix the milk, powdered milk and sweet cream in a big bowl. Let the cake cool and then pour the milk topping on it. Let it soak then top with liquid caramel.

1. The Indians do not eat bread, but the rocks . So the rocks are in place of bread . 
2. In addition to the rocks plate placed several bowls with sauces that are associated with krepen . 
3. In most countries on earth eating Indian food sitting . This is part of Indian traditions and digestive . 
4. Indian Food in most cases served with aluminum plates as keep food warm. 
5. Indian Food is really poignant . There are 5 categories of combustion. Most choose the category of 2 or 3 .


12 large, raw, peeled and deveined shrimp
2 Tbsp olive oil
Zest from 1 lime
Juice from one lime (about 2 Tbsp)
1/4 teaspoon chipotle powder (or more to taste)
6 strips thin bacon, cut in half (12 pieces)
Skewers (for grilling) or toothpicks (for oven)


1 -Mix together in a small bowl the lime zest, lime juice, olive oil, and chipotle powder. Put the shrimp in the lime chipotle mixture; make sure each piece is well coated.

2 -Spread the bacon pieces out over several layers of paper towels on a microwave-safe plate. Cover with another layer of paper towel. Microwave on high until the bacon fat begins to melt but the bacon is still pliable, about 1 1/2 minutes.

3 -Prepare grill on high, direct heat (if grilling) or preheat the oven to 450°F.

4 -Working one at a time, wrap a half piece of microwaved bacon around each piece of shrimp. If you are grilling, thread the shrimp onto long, flat skewers (flat skewers make turning the shrimp on the grill easier). If you don't have flat skewers, I've used two thin bamboo skewers (soaked in water for 30 minutes beforehand) to the same effect. If you are using the oven, secure each the bacon onto the shrimp with toothpicks. Place the bacon-wrapped shrimp on a slotted baking pan (lined with foil inside for easy cleaning). Brush remaining lime chipotle mixture on the outside of the bacon-wrapped shrimp.

5 -Grill uncovered for 5 to 7 minutes on each side, or bake in the oven for 10-14 minutes, until shrimp is pink and the bacon is crisp.


-1 pound salmon filet without skin
-1/4 cup soy sauce
-1/4 cup honey
-1 tablespoon rice vinegar
-1 teaspoon minced fresh ginger root
-1 clove fresh garlic, minced
-pinch of freshly ground black pepper
-12 fresh lemon wedges
-12 skewers


Slice salmon lengthwise into 12 long strips, and thread each onto a soaked wooden skewer. Place in a shallow dish.
In a bowl, whisk together the soy sauce, honey, vinegar, ginger, garlic, and pepper. Pour over skewers, turning to coat. Let stand at room temperature for 30 minutes. When finished marinating, transfer marinade to a small saucepan, and simmer for several minutes.
Preheat an outdoor grill for medium-high heat.
Lightly oil grill grate. Thread 1 lemon wedge onto the end of each skewer. Cook skewers on the preheated grill for 4 minutes per side, brushing often with marinade, or until fish flakes easily with a fork.
Vitamin A is a group of unsaturated nutritional organic compounds, that includes retinol, retinal, retinoic acid, and several provitamin A carotenoids, among whichbeta-carotene is the most important.Vitamin A has multiple functions: it is important for growth and development, for the maintenance of the immune system and good vision. Vitamin A is needed by the retina of the eye in the form of retinal, which combines with protein opsin to form rhodopsin, the light-absorbing molecule necessary for both low-light (scotopic vision) and color vision.Vitamin A also functions in a very different role as retinoic acid (an irreversibly oxidized form of retinol), which is an important hormone-likegrowth factor for epithelial and other cells.

In foods of animal origin, the major form of vitamin A is an ester, primarily retinyl palmitate, which is converted to retinol(chemically an alcohol) in the small intestine. The retinol form functions as a storage form of the vitamin, and can be converted to and from its visually active aldehyde form, retinal.

All forms of vitamin A have a beta-ionone ring to which an isoprenoid chain is attached, called a retinyl group. Both structural features are essential for vitamin activity.The orange pigment of carrots (beta-carotene) can be represented as two connected retinyl groups, which are used in the body to contribute to vitamin A levels. Alpha-carotene and gamma-carotene also have a single retinyl group, which give them some vitamin activity. None of the other carotenes have vitamin activity. The carotenoid beta-cryptoxanthin possesses an ionone group and has vitamin activity in humans.

Vitamin A can be found in two principal forms in foods:
-Retinol, the form of vitamin A absorbed when eating animal food sources, is a yellow, fat-soluble substance. Since the pure alcohol form is unstable, the vitamin is found in tissues in a form of retinyl ester. It is also commercially produced and administered as esters such as retinyl acetate or palmitate.
-The carotenes alpha-carotene, beta-carotene, gamma-carotene; and the xanthophyll beta-cryptoxanthin (all of which contain beta-ionone rings), but no other carotenoids, function as provitamin A in herbivores and omnivore animals, which possess the enzyme beta-carotene 15,15'-dioxygenase which cleaves beta-carotene in the intestinal mucosa and converts it to retinol.In general, carnivores are poor converters of ionone-containing carotenoids, and pure carnivores such as cats and ferrets lack beta-carotene 15,15'-dioxygenase and cannot convert any carotenoids to retinal (resulting in none of the carotenoids being forms of vitamin A for these species).


Serves 4
-3 to 4 small purple potatoes (or small red-skinned potatoes), sliced thinly
-4 4-ounce salmon fillets
-6 tablespoons olive oil, divided
-1 cup pecans, finely chopped
-1/2 teaspoon salt, plus additional for seasoning ramps and potatoes
-1/2 teaspoon pepper, plus additional for seasoning ramps and potatoes
-9 ounces baby spinach (or other green)


Heat 2 tablespoons of the oil in a large skillet over medium heat. Add the potatoes and cook 3 to 5 minutes, until just starting to brown. Stir, flipping potatoes onto other side, and season with salt and pepper. Continue to cook until tender and golden-brown.
Meanwhile, combine the pecans, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a bowl. Brush salmon fillets with thin coating of oil, then press pecan mixture all over fillets. In a separate pan, heat another tablespoon of oil over medium heat. Cook the salmon in the pan, 5 to 6 minutes per side, until it is opaque and easily flakes in the middle. (If the pecans are darkening too early, you can finish the fish in a 400°F oven for about 5 minutes.) Remove the salmon from heat and set aside.
When the potatoes are tender, spoon them into a bowl and cover, then set aside while you finish the dish. Heat the last tablespoon of oil in pan, add spinach and sauté until just barely wilted, about two minutes.
Plate each serving of salmon with some potatoes and greens.

Roasted Vegetable SoupIngredients

-1 head garlic
-3 pt. cherry tomatoes
-2 large bell peppers, cut into ½-inch chunks
-2 medium zucchini, cut into ½-inch chunks
-¼ cup olive oil
-½ tsp. smoked paprika
-1 cup frozen corn kernels, thawed
-4 Tbs. sherry vinegar or red wine vinegar


1. Preheat oven to 450°F.

2. Rub papery skin off garlic, and cut off top of head to expose clove tips. Place on square of foil, and drizzle with 1 Tbs. water. Wrap garlic, and roast 35 to 40 minutes, or until soft.

3. Toss tomatoes, bell peppers, zucchini, and oil with paprika in large bowl. Season with salt and pepper, if desired. Spread on 2 baking sheets, and roast 35 to 40 minutes, or until vegetables are browned and tender, stirring once. Cool 10 minutes.

4. Squeeze roasted garlic cloves into bowl of food processor; add half of roasted vegetables and 1 cup water. Blend until smooth, then transfer to large bowl or saucepan. Pulse remaining vegetables in food processor until chopped, then stir into puréed soup with corn and vinegar. Warm, if necessary.

STORE/SERVE Refrigerate up to 3 days, or freeze up to 3 months. If frozen, thaw in refrigerator overnight. Serve hot or cold.

Tuscan Kale and White Bean Stew with Breadcrumb ToppingIngredients

-1 cup fresh breadcrumbs
-⅓ cup grated Parmesan cheese
-1 Tbs. plus 2 tsp. olive oil, divided
-1 Tbs. unsalted butter
-8 oz. cremini mushrooms, quartered (2 cups)
-3 cloves garlic, minced (1 Tbs.)
-2 bunches Tuscan kale, stemmed, torn into bite-size pieces (8 cups)
-1 15.5-oz. can white beans, rinsed and drained
-1 cup low-sodium vegetable broth
-2 tsp. lemon juice


1. Combine breadcrumbs, Parmesan, and 2 tsp. oil in small bowl. Set aside.

2. Heat remaining 1 Tbs. oil and butter in large ovenproof skillet or Dutch oven over medium heat. Add mushrooms; increase heat to medium-high. Stir, cover pan, and cook 5 to 6 minutes, or until mushrooms are lightly browned, stirring occasionally.

3. Uncover pan, add garlic, and stir 30 seconds. Add kale, and cook 2 minutes, or until wilted. Add beans, broth, and 3/4 cup water. Cover, and simmer 6 to 8 minutes, or until liquid has reduced by about three-quarters. Stir in 1 tsp. lemon juice, and remove from heat. Add 1 more tsp. lemon juice, if desired.

4. Heat broiler to high. Sprinkle breadcrumb mixture over stew, and broil 3 minutes, or until topping is golden.

Cauliflower Soup with Caramelized Apples and HazelnutsIngredients

-3 Tbs. olive oil, divided
-1 large onion, thinly sliced (1¼ cups)
-2 cloves garlic, minced (2 tsp.)
-1 tsp. ground coriander
-1 large head cauliflower, sliced into ½-inch-thick slices (6 cups)
-4 cups low-sodium vegetable broth
-2 medium apples, peeled and cut into small pieces (2 cups)
-1 ½ Tbs. sugar
-1 tsp. curry powder
-½ cup toasted hazelnuts, chopped
-2 Tbs. chopped parsley


1. Heat 2 Tbs. oil in large saucepan over medium-high heat. Add onion, sauté 5 to 7 minutes, then add garlic and coriander, and cook 1 minute. Add cauliflower, broth, and 11/2 cups water, and bring mixture to a simmer. Reduce heat to medium-low, and simmer 20 to 25 minutes, or until cauliflower is tender. Cool.

2. Blend cooled soup in blender or with immersion blender until smooth, adding more water if soup is too thick. Season with salt and pepper, if desired.

3. Heat remaining 1 Tbs. oil in large skillet over medium-high heat. Place apples in single layer in skillet, and cook 5 to 7 minutes, or until apples start to brown, stirring occasionally. Sprinkle sugar over apples, and cook 3 to 5 minutes more, or until sugar melts and starts to caramelize. Stir in curry powder, and sauté 30 seconds. Transfer apples to large plate, spreading apart to keep from sticking together when sugar hardens.

4. To serve: ladle warm soup into bowls, and top with caramelized apples, hazelnuts, and parsley.

Spanish Watermelon SoupIngredients

-3 slices white bread
-4 tomatoes
-⅓ cup toasted slivered almonds
-2 Tbs. olive oil
-2 Tbs. red wine vinegar
-1 clove garlic, minced (1 tsp.)
-½ tsp. paprika
-½ tsp. ground cumin
-5 cups seedless watermelon cubes (1¾ lb.)


1- Place bread in large, shallow bowl; cover with water; and let stand 5 minutes. Squeeze excess moisture out of bread, and transfer to blender or food processor.

2- Bring large pot of water to a boil. Score bottoms of tomatoes with an X, and drop in boiling water 30 seconds. Remove from water, cool slightly, then peel and chop.

3- Transfer tomatoes to blender or food processor along with almonds, oil, vinegar, garlic, paprika, and cumin. Purée until smooth. Add watermelon, and blend until smooth. Strain soup through fine-meshed strainer before serving.


-8 ounces pasta
-1/2 cup olive oil
-3 cloves garlic, minced-2 cups chopped tomatoes,pushed through a sieve
-4 anchovy filets, rinsed and chopped
-2 tablespoons tomato paste
-3 tablespoons capers
-20 Greek olives, pitted and coarsely chopped
-1/2 teaspoon crushed red pepper flakes


Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes or until al dente; drain.
Heat oil in a skillet over low heat; cook garlic in oil until golden. Add sieved tomatoes, and cook 5 minutes. Stir in anchovies, tomato paste, capers, olives, and red pepper flakes. Cook 10 minutes, stirring occasionally.
Toss pasta with sauce, and serve.