These oven-baked buttermilk chicken strips are a healthier alternative to fast food or frozen chicken nuggets for the kids!Ingredients

  • 3 lb. chicken tenders
  • 2½ cups Italian bread crumbs/panko bread crumbs
  • Salt and pepper to taste
  • Olive oil spray
  • Marinade:
  • 2 cups buttermilk
  • ¼ cup vegetable oil
  • 1 teaspoon garlic, minced
  • 1 teaspoon ground cumin
  • 1 tablespoon maple syrup
  • Salt and pepper to taste


  1. Combine the marinade ingredients
  2. Marinate the chicken tenders in the fridge for 30 minutes
  3. Over medium high heat, toast the bread crumbs for 5 minutes until golden brown. Stir constantly. Once brown, remove from heat and season with salt and pepper to taste or any other seasonings you prefer (garlic powder, onion powder, smoked paprika, sage, Italian seasoning etc)
  4. Using tongs, shake any excess marinade from chicken tenders and dredge through bread crumbs. Pat in any excess bread crumbs
  5. Grease two baking sheets and start lining up your chicken, spacing them evenly
  6. Spray your chicken tenders with olive oil spray
  7. Bake at 375 degrees F for 15 minutes or until chicken is cooked through
  8. Let it sit for awhile until breading has settled
Beef, cheese & broad bean quesadillas


  • 140g frozen broad bean, podded if you want
  • 2 sirloin or rump steak, weighing about 450g/1lb in total
  • 1 tbsp olive oil, for brushing
  • 200g medium cheddar, grated
  • 8 flour tortilla
  • 1 jalapeño pepper, chopped
  • 1 large tomato, chopped
  • 2 tbsp chopped coriander
  • salsa, to serve (optional)


Half-fill a ridged pan or frying pan with water, bring to the boil, then cook the beans for 1 min before draining. Dry the pan.

Brush steaks with oil and season. Fry in the pan over a high heat for 2-3 mins on each side, then thinly slice.

Divide the cheese over one half of each tortilla, then top with the steak, broad beans, jalapeños, tomato and coriander. Fold over the other half of the tortilla to make 8 half-moon shapes and press down to seal. Brush the tops with a little more oil.

Heat the frying pan over a high heat and cook the quesadillas, oiled-side down, in batches for 1-2 mins until crisp. Brush the uncooked sides with remaining oil, then carefully flip over and cook for 1-2 mins more. Cut into wedges and serve with salsa, if you like.

Hot chocolate is able to improve memory , say scientists .

This drink is said to be the first that can improve cognitive decline in the elderly , and it is largely consumed in the UK .

Components called flavanol found in this drink and reportedly significantly improve memory .

Now experts are working with a British company to process a particular type of cocoa , which does not reduce the flavanol composition , to create a drink that has 15 times the amount of flavanol .

Scientists say this drink , the super -packed with cocoa , can strengthen memory and do as a 30 -year-old .

Coconut Dates


  • 8 dates, pitted
  • 8 tablespoons puffed-wheat cereal
  • 2 tablespoons shredded coconut


  1. Place dates in a large bowl. Mash with fingers until dates form a ball.
  2. Add cereal; knead into dates.
  3. Form into 8 balls; roll each in coconut to coat.
By MyRecipes


  • 2eggs
  • 3⁄4cup milk
  • 1⁄2cup fine dry breadcrumb
  • 1⁄4cup finely chopped onion
  • 2teaspoons parsley
  • 1teaspoon salt
  • 1⁄8teaspoon ground pepper
  • 1⁄2teaspoon ground sage
  • 1teaspoon Worcestershire sauce
  • 1teaspoon chili powder
  • 2teaspoons garlic powder
  • 1 1⁄2lbs lean ground beef
  • 1⁄4cup catsup
  • 2teaspoons brown sugar
  • 1teaspoon dry mustard or 1 teaspoon prepared mustard


Combine eggs, milk, and Worcestershire.
Stir in crumbs, onion, parsley, salt, pepper, sage, chili powder, and garlic powder.
Add beef and mix well using wet hands; place in a 8x4x2 inch loaf pan.
Bake in a 350F oven for 1 1/4 hours; drain off any excess fat.
Mix together catchup, brown sugar, and mustard; spread over meat and return to oven for 10 minutes.

Chocolate-Dipped Banana Bites


  • 2 tablespoons semisweet chocolate chips
  • 1 small banana, peeled and cut into 1-inch chunks


1. Place chocolate chips in a heavy-duty zip-top plastic bag or small microwave-safe bowl. Microwave at HIGH 1 minute or until chocolate melts. Dip banana pieces in chocolate.

You would do anything just to get to buy a chocolate!

And now do not panic , because science has favored this habit .

Here you can find the reason why being chocolates-eater , is not something to be worried.

968 people aged 23 to 98 years , are part of a study to discover the health benefits of eating chocolate .

Meanwhile, according to the study , said that people who eat chocolate more frequently had better memory to develop visual skills to learn the most impressive things from memory , abstract thinking and better powers of concentration,
Among others , scientists say that if eating chocolate , you help slow the aging of the brain and prevents the emergence of diseases such as those of madness .
Substances in chocolate are those which have beneficial effects on our mental activity .
These scientific facts proved also to dark chocolate and to what small amount of milk such as the white chocolate .
Irina Shayk Running Workout

Irina Shayk Workout Routine

The ‘Feel Good’ Factor
The super model prefers not to be skinny. She spends time in the gym because it makes her feel good and gives a well toned figure.
She believes that while one can inherit good body but it is very much important to take care of it. She is as tough as steel, she says, and is not weary of pushing herself working out five times a week. According to her, laziness should be avoided to keep that taut shape.
Striking the Right Balance
Irina stands for the principle that our workout pattern should match our diet. She believes in eating what she likes and sweating out in the gym. This saves her from sudden food cravings.

No to Muscle Building Exercises
Shayk avoids exercises, which make the body muscular. She avoids heavy workouts like exercising with weights above 5 pounds, kettle ball, lunges and jumps.

Daily Exercises
Irina jogs for 15 minutes in the beginning. This warms her up for exercising.
This is followed by cardio sessions for more than one hour with interval of thirty minutes.

Irina Shayk Diet Plan
  • Irina consumes plenty of water to keep her skin and hair in great condition. She has to spend long hours, shooting on the sea beaches. Adequate water intake prevents her skin from drying up.
  • Irina does not believe in dieting. Occasionally she likes to pamper herself with ice creams and cakes. She also likes to take a day off, lying on the bed, watching T.V. and enjoying Pizza. Eating restaurant food is although, a ‘no’ for her. When at home, she visits the local Russian market to get some stuff for cooking. Her favorite meal is pelmeni (dumplings consisting of a filling wrapped in thin, unleavened dough). She ensures that she never overeats. Eating healthy is the key according to her.
  • On other days she consumes whole fruits and vegetables. Breads high in fiber, skimmed milk, tofu, clear soups form her general diet.
  • She also takes citrus juices, which she says are a great source of vitamin C and help her maintain beautiful skin.
Easy Summer Pasta Salad Recipe on The perfect salad for all of your summer BBQ's and potlucks! #salad


  • 1 pound dry pasta (we used farfalle)
  • 1 small yellow bell pepper, seeds removed and diced
  • 1 small red bell pepper, seeds removed and diced
  • 1 small orange bell pepper, seeds removed and diced
  • 1 large seedless cucumber, chopped
  • 1 (12 oz) jar artichoke hearts in water, drained and chopped
  • 1 pint grape tomatoes, halved
  • 1 cup store bought balsamic dressing (use your favorite brand)
  • 1 cup crumbled feta cheese
  • 1/3 cup finely chopped basil
  • Salt and black pepper, to taste


1. Bring a large pot of salted water to a boil. Add the pasta and cook until al dente; drain, then rinse with cold water to cool.

2. In a large bowl, combine pasta, peppers, cucumber, artichoke hearts, and tomatoes. Pour the balsamic dressing over the pasta salad and gently stir to combine. Add the feta cheese and basil and stir again. Season with salt and pepper, to taste. Chill until ready to serve.

Patients with heart disease are no more likely to suffer a stroke or heart attack if they eat a diet of fatty and sugary foods, research suggests.
But if they eat a Mediterranean diet, rich in vegetables and olive oil, they can significantly reduce their chance of life-threatening complications.
Doctors have long urged the public to eat healthily to reduce their chances of long-term heart problems.
Evidence over many years has shown that eating too much heavily processed, sweet and deep-fried food significantly increases the risk of developing heart disease.
But the new study, which involved 15,000 participants from 39 countries, set out to establish the impact that diet has on those who already have heart disease.
The team, led by scientists in New Zealand, found that a Mediterranean diet significantly reduced the risk of suffering a major cardiovascular emergency.

They found that for every 100 patients eating this diet – which typically includes oily fish, fruit, vegetables and other unprocessed foods – there were three fewer heart attacks, strokes or deaths over the four-year study period.
A ‘Western diet’ – including refined carbohydrates, sweets and fried foods – was linked to more heart attacks than a Mediterranean diet.
But it did not increase the risk of heart emergencies when compared to the average diet of all the patients, the study said.
The team gave every participant a ‘Mediterranean diet score’ or ‘Western diet score’, depending on the kind of foods they ate.

Study leader Professor Ralph Stewart, of the University of Auckland, said: ‘After adjusting for other factors that might affect the results, we found that every one unit increase in the Mediterranean diet score was associated with a 7 per cent reduction in the risk of heart attacks, strokes or death from cardiovascular or other causes in patients with existing heart disease.

‘In contrast, greater consumption of foods thought be less healthy and more typical of Western diets was not associated with an increase in these adverse events, which we had not expected.’

His team, whose work is published in the European Heart Journal, said the findings applied no matter which country the participants were from. However, they warned the findings did not mean that the public could eat unhealthy foods with impunity.

‘The main message is that some foods – and particularly fruit and vegetables – seem to lower the risk of heart attacks and strokes, and this benefit is not explained by traditional risk factors such as good and bad cholesterol or blood pressure,’ Professor Stewart said.

‘If you eat more of these foods in preference to others, you may lower your risk.’

He added: ‘The study found no evidence of harm from modest consumption of foods such as refined carbohydrates, deep fried foods, sugars and desserts.
However, because the assessments were relatively crude, some harm cannot be excluded.
‘Also, the study did not assess the total intake of calories, which is a major determinant of obesity-related health problems.’
British cardiologist Dr Aseem Malhotra said the study added to evidence that a Mediterranean diet can be even more beneficial to heart disease patients than drugs.

But Dr Nita Forouhi, of the University of Cambridge, said the conclusions were ‘premature’ – particularly as only about 2 per cent of the study’s participants reported daily consumption of deep-fried foods.

By dailymail


  • 1 pound dry pasta (I used farfalle)
  • 1 pint fresh strawberries, hulled and halved
  • 1 ball fresh mozzarella, diced
  • 1/2 cup loosely packed torn fresh basil
  • 3 tablespoons balsamic glaze (I used DeLallo, but see instructions below for a homemade alternative)


Cook pasta in a large pot of salted boiling water al dente, according to package instructions. Drain and immediately rinse with cold water to stop the pasta from cooking.

Toss the pasta with the strawberries, mozzarella and basil. Pour half of the pasta into a serving bowl, and drizzle with balsamic glaze. Then pour the remaining half of the pasta on top, and drizzle with the balsamic glaze. Sprinkle with extra basil if desired. Also, if the pasta seems to dry, you can toss it with a tablespoon of olive oil.

*To make balsamic glaze homemade, whisk together 1/2 cup balsamic vinegar and 1 tablespoon of granulated sugar together in a small saucepan. Bring to a boil over medium high heat, then reduce heat to medium low and simmer for 10 minutes or until reduced by half. Give it a taste. If you think it needs sweetening, stir in a few teaspoons of sugar or honey.



  • 500g mascarpone cheese
  • 600ml thickened cream
  • 1/3 cup (50g) icing sugar
  • 2 egg yolks
  • 1 vanilla bean, split, seeds scraped
  • 1/2 cup (125ml) Grand Marnier
  • Juice of 2 oranges
  • 300g savoiardi (see note) (sponge finger biscuits)
  • 3 mangoes, flesh sliced 1cm thick

Raspberry sauce
  • 1/4 cup (55g) caster sugar
  • 250g fresh or frozen raspberries
  • Juice of 1 lemon


Line the base of a 22cm springform cake pan with plastic wrap or baking paper. Place the mascarpone, thickened cream, icing sugar, egg yolks and vanilla seeds in the bowl of an electric mixer and beat on high speed until thick and well combined.

Combine the Grand Marnier and orange juice in a separate bowl. Dip half the sponge fingers into the juice mixture and layer in the base of the cake pan. Spread with one-third of the mascarpone mixture, and top with one-third of the mango slices. Repeat the process, then top with the remaining mascarpone mixture, reserving the remaining mango slices to serve. Cover the cake and chill for 2 hours or until firm.

Meanwhile for the raspberry sauce, place the sugar and 2 tablespoons water in a small pan over medium heat, stirring to dissolve the sugar. Cool slightly, then add the berries and lemon juice. Whiz in a food processor until smooth, then pass through a sieve. Chill until ready to serve. (You can store the sauce, covered, in the fridge for 3-4 days).

To serve, carefully remove the sides and base of the cake pan and transfer the mangomisu to a platter. Decorate with curls of the reserved mango, then slice and serve with berry sauce.

Banoffee pies


  • 250g pkt Arnott's Granita biscuits
  • 125g unsalted butter, melted
  • 380g can caramel Top 'N' Fill
  • 2-3 bananas
  • 300ml thickened cream, whipped
  • Grated dark chocolate, to garnish


Lightly grease eight 10cm loose-bottomed tart pans. Place the biscuits in a food processor and pulse to make crumbs. Pulse in the melted butter until well combined, then press the mixture into the base and sides of the tart pans. Pour the caramel over the base, then chill until needed. Just before serving, slice the bananas and lay over the top of the caramel. Top with whipped cream, then garnish with grated chocolate.

Sticky date pudding


  • 200g pitted dried dates, roughly chopped
  • 1 teaspoon bicarbonate of soda
  • 1 cup boiling water
  • 60g butter, softened
  • 1/2 cup caster sugar
  • 2 eggs
  • 1 1/3 cups self-raising flour
Butterscotch sauce
  • 1 cup firmly packed brown sugar
  • 1 cup pure cream
  • 100g butter, chopped


Preheat oven to 180°C/160°C fan-forced. Grease a 6cm-deep, 18cm (base) round cake pan. Line base with baking paper.

Place dates and bicarbonate of soda in a heatproof bowl. Add boiling water. Stand for 20 minutes or until tender.

Using an electric mixer, beat butter and sugar until pale and creamy. Add eggs, 1 at a time, beating well after each addition. Using a large metal spoon, stir in date mixture and flour. Stir to combine.

Spoon mixture into cake pan. Bake for 40 to 45 minutes or until a skewer inserted into the centre comes out clean. Stand for 10 minutes. Turn out onto a wire rack.

Meanwhile, make butterscotch sauce: Combine sugar, cream and butter in a saucepan over medium heat. Cook, stirring, for 3 minutes or until boiling. Reduce heat to low. Simmer for 2 minutes. Pour warm sauce over warm cake. Serve.
White Chocolate Raspberry Cheesecake


  • 1 cup chocolate cookie crumbs
  • 3 tablespoons white sugar
  • 1/4 cup butter, melted
  • 1 (10 ounce) package frozen raspberries
  • 2 tablespoons white sugar
  • 2 teaspoons cornstarch
  • 1/2 cup water
  • 2 cups white chocolate chips
  • 1/2 cup half-and-half cream
  • 3 (8 ounce) packages cream cheese, softened
  • 1/2 cup white sugar
  • 3 eggs
  • 1 teaspoon vanilla extract


In a medium bowl, mix together cookie crumbs, 3 tablespoons sugar, and melted butter. Press mixture into the bottom of a 9 inch springform pan.

In a saucepan, combine raspberries, 2 tablespoons sugar, cornstarch, and water. Bring to boil, and continue boiling 5 minutes, or until sauce is thick. Strain sauce through a mesh strainer to remove seeds.

Preheat oven to 325 degrees F (165 degrees C). In a metal bowl over a pan of simmering water, melt white chocolate chips with half-and-half, stirring occasionally until smooth.

In a large bowl, mix together cream cheese and 1/2 cup sugar until smooth. Beat in eggs one at a time. Blend in vanilla and melted white chocolate. Pour half of batter over crust. Spoon 3 tablespoons raspberry sauce over batter. Pour remaining cheesecake batter into pan, and again spoon 3 tablespoons raspberry sauce over the top. Swirl batter with the tip of a knife to create a marbled effect.

Bake for 55 to 60 minutes, or until filling is set. Cool, cover with plastic wrap, and refrigerate for 8 hours before removing from pan. Serve with remaining raspberry sauce.
By allrecipes

You feel that you have added a few pounds in the belly , but still can not go to the gym or start jogging ?
Do not discourage , because there are some solutions to help you . If you want a meal that helps in the process of losing kilos , we suggest you try this drink with banana and almond milk . It is easy to prepare and delicious .


  • 500 ml almond milk
  • 2 frozen bananas
  • 2 large tablespoons of peanut butter
  • 2 large tablespoons of yogurt ( yogurt or natural )
  • 2 tablespoons honey


Put all these products in the mixer .  Measure that will be created throw in a glass and enjoy !

Chocolate brownies


  • 200g good-quality dark chocolate (70% cocoa solids)
  • 250g unsalted butter
  • optional: 150g mixed nuts, roughly chopped
  • 80g cocoa powder
  • 65g plain flour
  • 1 teaspoon baking powder
  • 350g caster sugar
  • 4 large eggs, preferably free-range or organic


To make your brownies:

Preheat your oven to 180ºC/350ºF/gas 4
Line a 20 x 30cm rectangular baking tin with greaseproof paper
Smash up the chocolate into small pieces
In a large bowl over some simmering water, melt the butter and the chocolate and mix until smooth
Add the nuts, if you're using them, and stir together
In a separate bowl, mix together the cocoa powder, flour, baking powder and sugar

Add this to the chocolate and nut mixture
Stir together well
Beat the eggs and mix in until you have a silky consistency

Pour your brownie mix into the baking tray, and place in the oven for around 25 minutes
You don't want to overcook them so, unlike cakes, you don't want a skewer to come out all clean
The brownies should be slightly springy on the outside but still gooey in the middle

Allow to cool in the tray, then carefully transfer to a large chopping board and cut into chunky squares
These make a fantastic dessert served with a dollop of crème fraîche mixed with some orange zest

© Jamie Oliver

Banana, Peanut Butter and Marshmallow Poke Cake


  • Cake 1 box  yellow cake mix
  • 1 cup mashed very ripe bananas (2 medium)
  • 1/2 cup water
  • 1/3 cup vegetable oil
  • 4 eggs

  • 1 box (6-serving size) vanilla instant pudding and pie filling mix
  • 3 cups cold milk
  • 1/3 cup creamy peanut butter

  • 1 jar (7 oz) marshmallow creme
  • 1 cup butter, softened
  • 2 cups powdered sugar
  • 1/3 cup creamy peanut butter
  • Sliced bananas


1- Heat oven to 350°F (325°F for dark or nonstick pan). Grease or spray bottom only of 13x9-inch pan.

2- In large bowl, beat Cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan. Bake 26 to 33 minutes or until toothpick inserted in center comes out clean.

3- Remove cake from oven to cooling rack; cool 5 minutes. With handle of wooden spoon (1/4 to 1/2 inch in diameter), poke holes almost to bottom of cake every 1/2 inch, wiping spoon handle occasionally to reduce sticking.

4- In large bowl, beat Filling ingredients with whisk 1 minute (mixture will thicken). Pour over cake; spread evenly over surface, working back and forth to fill holes. (Some filling should remain on top of cake.) Refrigerate 1 hour.

5- Spoon marshmallow creme into large microwavable bowl. Microwave uncovered on High 15 to 20 seconds to soften. Add softened butter; beat with electric mixer on medium speed until smooth. Beat in powdered sugar until smooth. Spread evenly over cake.

6- Just before serving, in small microwavable bowl, microwave 1/3 cup peanut butter uncovered on High in 15-second intervals until thin enough to drizzle. Top cake with sliced bananas; drizzle with warm peanut butter. Cover and refrigerate any remaining cake.
By betty crocker

Red Velvet Rich and Creamy Cookies


  • 1pouch (1 lb 1.5 oz) sugar cookie mix 
  • 1/3cup unsweetened cocoa
  • 1/4cup butter or margarine, softened
  • 1/4cup sour cream
  • 1tablespoon red food color
  • 1egg
  • 3/4 to 1 cup  Rich & Creamy cream cheese frosting
  • 1/4cup chopped nuts


1- Heat oven to 375°F. In large bowl, stir cookie mix, cocoa, butter, sour cream, food color and egg until soft dough forms.
2- Roll dough into 1-inch balls; place 2 inches apart on ungreased cookie sheet.
3- Bake 8 to 9 minutes or until set. Cool 2 minutes; remove from cookie sheet to wire rack. Cool completely, about 15 minutes.

4- Frost cooled cookies with frosting. Sprinkle with nuts. Store tightly covered at room temperature.

Fettuccine with lemon tuna and capers


  • 400g dried fettuccine pasta
  • 1 lemon
  • 60ml (1/4 cup) olive oil
  • 1 x 400g can diced tomatoes
  • 3 shallots, ends trimmed, thinly sliced
  • 1 garlic clove, crushed
  • 1 x 425g can Italian-style tuna in oil, undrained, flaked
  • 2 tablespoons capers, rinsed, coarsely chopped
  • 1/3 cup chopped fresh continental parsley


Cook the pasta in a large saucepan of salted boiling water following packet directions or until al dente. Drain.

Meanwhile, use a zester to remove rind from the lemon. (Alternatively, use a vegetable peeler to peel the rind from the lemon. Use a small sharp knife to remove the white pith from the rind. Cut rind into very thin strips.) Juice the lemon. Heat the oil in a large frying pan over medium heat. Add tomato, shallot and garlic. Cook for 2-3 minutes. Add the lemon juice, tuna, capers and half the parsley. Cook for 5 minutes or until the sauce thickens. Season with pepper.

Add the pasta to the tuna mixture and toss to combine. Divide the pasta mixture among serving bowls. Top with the lemon rind and remaining parsley to serve.


Keep a food regime with less fat and less saturated fats . There are two ways of food fats affect the development of cancer.First, tumor cells need low density lipo proteins to develop ( LDL cholesterol is bad! ) . Thus , a diet that lowers the LDL reduction also affects the growth of cancerous cells . Consumption of fat also increases the production of liquid solvent liver .If the majority is produced , the juice stays longer in the large intestine and turn to alcohol acid , a proven carcinogen .
Here are tips on how to eat less fat and proper:
Consume enough fats Not more than 20 % of daily calories should come from fats . This means that if nevojiteni 2500 calories a day , the amount of fat should not be more than 55gr .

Eat the right fats
Consumption of fats wrong is much worse than excessive consumption of fats . Scientific research highlighted this fact when they noticed that some populations with a diet rich in fat it as Eskimos and the Mediterranean have less cancer spread . 
Some types of fat not only have no negative impact but it appears that help to fight:
Unsaturated fats found in plant foods such as seeds , vegetables and beans
Olive oil , Lin , grape seeds , hemp seeds , walnuts and avocado ( the pressed in cold ) . Lliri oil has protective effect against breast cancer and pumpkin -seed oil has a positive effect in the prevention of prostate cancer in men .

Warning: these oils are not at all suitable for cooking !

The fish oil as sardelve , salmon , tuna . Even high quality supplements with omega 3 fats are an especially preventive alternative for colon cancer .

Do not consume harmful fats :
Avoid hydrogenated fats such as vegetable butter . Avoid refined fats such as vegetable seed oils , soy , palm , they are potentially carcinogenic ! Check the label of foods available , whether written " vegetable fats " ( vegetable oils ) , do not use ! These fats help increase the shelf life of the food .

Less fat , less cancer
Consume enough fats Not more than 20 % of daily calories should come from fats . This means that if nevojiteni 2500 calories a day , the amount of fat should not be more than 55gr .Consume enough fatsThe excess fat in the body is one of the main reasons the Brijuni cancer , especially the colon . Obesity is also because of breast cancer and prostate cancer .

Two ways to be free of excess fat are : food healthy diets and physical activity .

2-Increase consumption of plant fibers

Diets rich in fiber is especially useful for people who have the genetic predisposition to colon cancer . Fibers have some positive effects : they are processed by bacterial flora and produce protective substances , they climb itself cancerous substances and divert through stool leaving no longer in contact with the cells intestinal , they reduce the toxicity of the fluid of the liver as well as lower concentrations estrogen in the range of the digestive tract .
Good sources of fiber :

-Chickpeas , black beans
-Husk of grain, oat
-Fruits and vegetables

3-Replace meat with fish

Colon cancer is extremely common in people who consume red meat . It noted the type of meat consumed is he elaborated as salami and ham . The opposite happens with people who consume fish . The latter have a visible security assistance against colon cancer .

4-Switch from animal diets in that plant

What has changed in the diet of mankind is significantly greater consumption of animal products . This may be linked to the increasing occurrence of cancer in recent decades .

5-Eat more beans

6-Eat foods rich in calcium

Studies show that populations consuming sufficient calcium as Sweden , have fewer cases of colon cancer . Calcium controls cell growth mucous bowel epteliale . When these cells grow at great speed they can be converted into malignant cells ! Calcium is also linked to cancer acids that are produced by the liver and digestive fluid permits them not to cause irritation in the cells of the colon walls . Making enough considered 1200mg / day .

7-A diet rich in antioxidants to fight cancer

There are many claims about the effects of antioxidants against cancer but , to prove they are a combination of vitamin C , E and beta carotene . Fruits and vegetables are the best source of these antioxidants.
Their effect consists in :
Protection of intestinal cells .
To neutralize free radicals that induce cell disorders and DNA
Prevent metabolic deformities that predispose a cell to become cancerous .

8-Meet the seed Lin

Lin seeds contain two potent ingredients , omega 3 fatty acids and fiber , " Lignans " . Both reduce the risk of colon cancer breast cancer he trashed . From this aspect , the seeds are preferable to abandon oil .

9-Drink less alcohol

Alcohol increases the risk of cancer easily colon he trashed related type is more beers ! It contains nitrozamina , a carcinogen that is activated in the intestine. Even tannins contained , wine, coffee and tea promoter constitute a kind of negative , so wine lovers should make carefully if risk of colon cancer , it is best to eat only red grapes .

10-Anti - cancer fruit

-wild blueberries
-Citron ( red )
-Strawberries (preferably organic )
-Eat the right fatsEat more beans


  • 500 g plain flour , plus extra for greasing
  • 4 teaspoons ground ginger
  • 1½ teaspoons baking powder
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground cloves
  • ½ teaspoon ground nutmeg
  • 250 g treacle, golden syrup or light molasses
  • 75 g light brown sugar
  • 125 g unsalted butter , plus extra for greasing
  • 200 ml milk
  • 1 tablespoon crème fraîche
  • 1 orange
  • 1 tablespoon brandy
  • 2 large free-range eggs

  • strawberries
  • golden rum
  • icing sugar
  • vanilla ice cream slab


Preheat oven to 180ºC/gas 4.

Sift together the flour, ginger, baking powder, cinnamon, cloves and nutmeg with 1 teaspoon of sea salt into a bowl.

In a saucepan over a low heat, combine the treacle, sugar and butter, then simmer for 5 minutes, stirring occasionally.

Allow the treacle mixture to cool until lukewarm then stir it into the flour mixture. Add milk and crème fraîche and stir again. Squeeze in the orange juice, then add the brandy, beat and add the eggs, then stir to a smooth batter.

Pour into lightly buttered and floured 24cm square baking tin and bake for 30 to 40 minutes, or until a skewer inserted comes out clean. Remove from the oven and leave to cool in the tin.

While the cake is cooling, hull and slice the strawberries, then macerate them in twice as much rum to icing sugar.

When the cake is cool, cut it into 3cm slices, then in half again. Top a piece of cake with a slab of ice cream, another piece of cake, more ice cream, then strawberries.
Chicken and Cashews Recipes


1/2 cup low-fat buttermilk
1/2 teaspoon hot sauce
1/2 cup all-purpose flour
1/2 teaspoon paprika
1/2 teaspoon ground red pepper
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
1 pound chicken breast tenders
1 tablespoon canola oil
1/2 cup fat-free mayonnaise
1/4 cup (1 ounce) crumbled blue cheese
1 tablespoon red wine vinegar
1 teaspoon bottled minced garlic
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper


To prepare chicken, combine buttermilk and hot sauce in a shallow dish. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 4 ingredients (through salt) in a shallow dish. Dip chicken in buttermilk mixture, and dredge chicken in flour mixture.

Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook 4 minutes on each side or until done. Remove from pan. Set aside, and keep warm.

While chicken cooks, prepare the dressing. Combine fat-free mayonnaise and next 5 ingredients (through black pepper) in a small bowl. Serve with chicken strips.


  • 1 kg of powdered sugar
  • 1/2 kg of butter at room temperature
  • 1 kg of maize flour (cornmeal)
  • 7 eggs


First of all, note that the dough comes out better if you use a large copper bowl that, warming up as you knead, helps the dough becomes smooth and creamy.

Preheat the oven to 170°C.Cut the butter into cubes in a container and add the powdered sugar. Cream the butter with the sugar until light and frothy. Add the eggs one at a time while continuing to stir. Finally, add the sifted cornmeal, a handful at a time, while continuing to knead the dough.

Let the dough rest for about 15-20 minutes. Next test the dough: make a relatively large ball (15 cm in diameter) and put it into the oven. If you see that the ballokume stretches too much, becoming very flat, then add another handful of corn meal to the mix. Proceed by forming many small balls of about 15 cm in diameter and placet well spaced on a baking sheet, buttered and floured. Bake for about 30-40 minutes, until golden.

Bananas are infected ?

A few weeks ago a news which is spread in social networks that , bananas and oranges are infected with HIV . This is the latest in internet insanity and as such is even more contagious because , you see different people make "share " alarmed and angry .

A question : you can seriously believe such scenarios ?

This is one of the greatest absurdities that have circulated recently , an urban legend that tells the "flow " of social networks . A banana was corrupted from within and takes it means that the color is simply spoiled by microbes that have it work , to feed as they can. HIV , not breastfeeding and can not live outside the human body . In addition , this virus up only through body fluids , from person to person .

Therefore , be more selective in the information you read or share , please !
Chicken with Sun-Dried Tomato Cream Sauce - Crisp-tender chicken in the most amazing cream sauce ever. It's so good, you'll want to guzzle down the sauce!


  • 8 bone-in, skin-on chicken thighs
  • Kosher salt and freshly ground black pepper, to taste
  • 3 tablespoons unsalted butter, divided
  • 3 cloves garlic, minced
  • 1/4 teaspoon red pepper flakes, or more, to taste
  • 1 cup chicken broth
  • 1/2 cup heavy cream
  • 1/3 cup julienned sun dried tomatoes in olive oil, drained
  • 1/4 cup freshly grated Parmesan
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon dried basil
  • 1/4 cup basil leaves, chiffonade


Preheat oven to 400 degrees F.

Season chicken thighs with salt and pepper, to taste.

Melt 2 tablespoons butter in a large oven-proof skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side; set aside.

Melt remaining tablespoon butter in the skillet. Add garlic and red pepper flakes, and cook, stirring frequently, until fragrant, about 1-2 minutes. Stir in chicken broth, heavy cream, sun dried tomatoes, Parmesan, thyme, oregano and basil.

Bring to a boil; reduce heat and simmer until slightly thickened, about 3-5 minutes. Return chicken to the skillet.

Place into oven and roast until completely cooked through, reaching an internal temperature of 175 degrees F, about 25-30 minutes.

Serve immediately, garnished with basil, if desired.


  • 1 tbsp. extra-virgin olive oil
  • 4 bone-in skin-on chicken thighs
  • kosher salt
  • Freshly ground black pepper
  • 3 cloves garlic, minced
  • 2 tbsp. butter
  • 1/4 c. dry white wine
  • Juice of 1 lemon
  • 2 tbsp. capers
  • 1 lemon, sliced
  • Chopped fresh parsley, for garnish


In a large skillet over medium-high heat, heat oil. Season chicken with salt and pepper and cook chicken thighs until golden and no longer pink, 8 minutes per side. Transfer chicken thighs to a plate. Discard half the chicken juices from skillet and reduce heat to low.
To skillet, add garlic, butter, white wine, lemon juice, and capers and bring to a simmer. Add lemon slices and return chicken thighs to skillet. Let chicken simmer in sauce for 5 minutes, then garnish with parsley and serve.
By Dish


  • 4 skinless boneless chicken breasts
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 Tablespoon olive oil
  • 1 cup chicken broth (I recommend reduced sodium)
  • 1 Tablespoon fresh lime juice (I use closer to 1.5 Tbsp)
  • 1/4 cup finely chopped onion
  • 1 Tablespoon chopped cilantro
  • 1/2 teaspoon red pepper flakes1
  • 3 Tablespoons heavy cream2
  • 2 Tablespoons unsalted butter, cubed
  • optional: lime wedges and more cilantro for garnish, steamed asparagus for serving


Preheat oven to 375°F (190°C).

If the chicken breasts are uneven in thickness, pound them down so they're all even. This way all the breasts will cook through similtaneously. Sprinkle each with salt and pepper.

In a large ovenproof skillet, heat the oil over medium-high heat. Add the chicken and cook for 6-7 minutes, turning once. You want the chicken nice and browned on the outside. (It doesn't have to be cooked all the way through yet.) Set chicken on a plate and cover tightly with foil until step 5.

Remove skillet from heat and add the broth, lime juice, onion, cilantro, and red pepper. Return to heat. Cook and stir to scrape up the browned bits from the bottom of the skillet. Bring to a boil. Allow to boil gently, uncovered, for 10 minutes or until the liquid is reduced to around 1/4 cup. (During this time you can steam some veggies to have on the side, like asparagus.) Reduce heat to medium-low, then add the cream and butter. Stir until butter has melted.

Add chicken to the sauce and place the skillet in the preheated oven. Bake until the chicken is completely cooked through, about 5-10 minutes.

Serve chicken with sauce spooned on top and any of the listed optional garnishes. Leftovers keep well in the refrigerator for a few days. Reheat to your liking.
Recipe for salt-and-pepper chicken with spring quinoa pilaf.


  • 1/4 c. olive oil, divided
  • 8 small bone-in, skin-on chicken this (weighing about 1 1/2 pounds total)
  • Kosher salt
  • Freshly ground pepper
  • 1 c. quinoa, rinsed
  • 2 tbsp. unseasoned rice wine vinegar
  • 4 scallions, sliced
  • 3 radishes, halved and thinly sliced
  • 1/4 c. Fresh basil leaves, torn


Preheat oven to 450 degrees F.

Heat 2 tablespoons oil in a large ovenproof skillet over medium-high heat. Season chicken with salt and pepper. Cook skin-side down, in batches, until the skin is golden and crispy, 5 to 7 minutes. Return all of the chicken to the skillet, skin-side up, and transfer skillet to the oven. Roast until the internal temperature of chicken reaches 165 degrees F, 18 to 22 minutes.

Meanwhile, cook quinoa according to package directions. Whisk together vinegar and remaining 2 tablespoons oil in a bowl. Add scallions, radishes, carrot, feta, basil, and quinoa and toss to combine.

Serve chicken over quinoa pilaf.

Chocolate avocado cakeIngredients

For the cake :
  • a little dairy-free sunflower spread, for greasing
  • 1 large, ripe avocado (about 150g)
  • 300g light muscovado sugar
  • 350g gluten-free plain flour
  • 50g good quality cocoa powder
  • 1 tsp bicarbonate of soda
  • 2 tsp gluten-free baking powder
  • 400ml unsweetened soya milk
  • 150ml vegetable oil
  • 2 tsp vanilla extract
For the frosting :
  • 85g ripe avocado
  • flesh, mashed
  • 85g dairy-free sunflower spread
  • 200g dairy-free chocolate, 70% cocoa, broken into chunks
  • 25g cocoa powder
  • 125ml unsweetened soya milk
  • 200g icing sugar, sifted
  • 1 tsp vanilla extract
  • gluten-free and vegan sprinkles, to decorate


Heat oven to 160C/140C fan/gas 3. Grease 2 x 20cm sandwich tins, then line the bases with baking parchment. Put the avocado and the sugar in a food processor and whizz until smooth. Add the rest of the cake ingredients to the bowl with 1/2 tsp fine salt and process again to a velvety, liquid batter. Divide between the tins and bake for 25 mins or until fully risen and a skewer inserted into the middle of the cakes comes out clean.

Cool in the tins for 5 mins, then turn the cakes onto a rack to cool completely. While you wait, start preparing the frosting. Beat together the avocado and sunflower spread with electric beaters until creamy and smooth. Pass through a sieve and set aside.

Melt the chocolate, either over a bowl of water or in the microwave, then let it cool for a few mins. Sift the cocoa into a large bowl. Bring the soya milk to a simmer, then gradually beat into the cocoa until smooth. Cool for a few mins. Tip in the avocado mix, icing sugar, melted chocolate and vanilla, and keep mixing to make a shiny, thick frosting. Use this to sandwich and top the cake. Cover with sprinkles or your own decoration, then leave to set for 10 mins before slicing. Can be made 2 days ahead.


  • 2 aubergines
  • 3 cloves of garlic
  • ½ a bunch of fresh basil
  • 1 teaspoon dried oregano
  • 1 teaspoon dried chilli flakes
  • olive oil
  • 1 tablespoon baby capers
  • 1 tablespoon red wine vinegar
  • 1 x 400 g tin of plum tomatoes
  • 320 g dried wholewheat spaghetti
  • 50 g pecorino cheese
  • extra virgin olive oil


Chop the aubergines into rough 2cm chunks. Place into a colander in the sink, sprinkle with sea salt to draw out the moisture, then set aside for around 20 minutes.

Peel and finely slice the garlic, then pick the basil leaves and finely slice the stalks.

Rinse the aubergine and pat dry with kitchen paper, then place into a large bowl with the oregano, chilli flakes, a splash of olive oil and a pinch of sea salt and black pepper. Toss together well.

Heat a splash of olive oil in a large frying pan over a medium heat. Once hot, add the aubergines in a single layer, and fry for 5 to 8 minutes, or until softened and golden, stirring occasionally (you may need to do this in batches).

Add another splash of olive oil, followed by the garlic, capers and basil stalks, then cook for a further 2 minutes, or until golden.

Stir in the vinegar and the tomatoes, breaking them up with the back of a spoon. Reduce the heat to low, and simmer gently for 15 to 20 minutes, or until thick and glossy.

Cook the spaghetti in a pan of boiling salted water for 8 minutes or until al dente, which means that it should be soft enough to eat, but still have a bit of bite and firmness to it.

Drain the spaghetti, reserving a cupful of the cooking water, then add a good splash of the reserved water to the aubergine sauce.

Finely grate in half the cheese and tear in most of the reserved basil leaves. Add a lug of extra virgin olive oil, then season to taste.

Add the spaghetti to the sauce and toss well, adding an extra splash of the reserved cooking water to loosen, if needed.

Divide between your bowls, grate over the remaining cheese and finish with the remaining basil scattered on top.

By jamieoliver


  • 2 tablespoons plain flour
  • 100 g fresh, fine breadcrumbs
  • 1 large free-range egg
  • 4 x 120 g higher-welfare pork fillets
  • 300 g udon noodles
  • 1 small carrot
  • ½ an Asian or pointed cabbage
  • low-salt soy sauce
  • vegetable oil
  • mustard
  • 1 fresh red chilli , optional


Put the flour on a large, flat plate, then season. Place the breadcrumbs on another and beat the egg in a shallow bowl.

Bash the pork fillets until 1cm thick. Dip each in the flour, shaking off any excess, then in the egg and lastly coat in the breadcrumbs.

Cook the noodles in a pan of boiling water according to the packet instructions.

Shred the carrot (or very finely slice with a speed-peeler), finely shred the cabbage, then place in a bowl.

Drain and toss through the noodles, then season with soy sauce to taste. Transfer to bowls.

In a large frying pan over a medium heat, add a good lug of oil, heat until sizzling, then add the pork fillets. Cook for 3 to 4 minutes on each side, until golden brown. You will probably have to do this in batches.

Drain on kitchen paper, then slice. Top the noodles with sliced pork and serve immediately with extra soy sauce, mustard and finely chopped chilli (if using).

Foods that cure and liver damage :

Use of 20-40 grams of alcohol per day harms the liver .

Age is a key factor to liver damage , as the lower age to be consumers of alcohol are much more severe injuries .

Genetic predisposition is a key factor to the onset of disease .

It advised the consumption of meat products .

Advisable to use red beets , red cabbage and broccoli .

Advised not drunk too much coffee during the day , not consumed beers and gas liquids .
Dieting like a demon and exercising like hell but still can't shift the excess bulk? 
Here's why.

1. You don’t eat cake or other treats
Paradoxically, having a list of forbidden foods can lead to binge eating, say experts.
Solution: Allow all foods but eat just small amounts of treats.

2. You're stressed
Stress encourages excess cortisol production, which communicates to the body’s cells that there’s a scarcity of food. The body responds by laying down fat, slowing down metabolism and prompting you to eat more.
Solution: Practise yoga or meditation and take regular “sanity” breaks.

3. Your stomach’s stretched
Make a fist. That’s the size your empty stomach should be. Now consider how much food gets crammed into it every mealtime. Dr Libby Weaver, author of Accidentally Overweight? (Allen & Unwin),says once your stomach’s used to being a certain size, it’s primed to be that way every day. So when you eat less, your gut signals that you’re still hungry.
Solution: Reduce food portions. It’ll take about four days for your stomach to shrink back.

4. You’re drinking too much coffee
Caffeine stimulates the production of adrenalin which can elevate blood sugars. If you’re sitting around, those unused blood sugars can end up stored as body fat.
Solution: Switch to green tea, says Weaver.

5. You’re eating five small meals a day like the diet book told you to
Although the theory is that it stokes up your metabolism, there’s evidence this doesn’t work. When put to the test by researchers at Australia’s Newcastle University, the plan didn’t pan out at all for weight loss.
Solution: Eat only when you’re hungry. Chowing down when you don’t feel like it is an insidious diet wrecker.

6. You eat the same old, same old

We require at least 30 different types of food each week to get all the nutrients we need, according to Associate Professor Amanda Sainsbury-Salis, weight loss researcher at Sydney’s Garvan Institute. If your diet is deficient in just one nutrient, your body will push you to eat until you meet that need, she adds.
Solution: Find a new recipe book and ensure you get a good mix of proteins, vegetables, fruit, wholegrains and legumes.


7. You stick to your diet no matter what
If you go on a diet and lose, say, five kilos, it’s likely you’ll suddenly find yourself ravenously hungry. That’s because the hypothalamus in the brain is reacting to food shortage. It responds by turning you into a fat-storage machine, making you too lethargic to exercise and slowing down your metabolism. The harder you stick to your diet, the harder it is to lose weight.
Solution: People who lose weight in increments (seven-week bursts of diet and exercise interspersed with breaks of up to six weeks during which they eat larger but nutritious meals) lose as many kilos after four months as those who follow their regimen continuously, Sainsbury-Salis says. Lowering your weight bit by bit allows the body to adjust so you lose the kilos and keep them off permanently.

8. Junk foods have affected your brain
Fatty, high-energy, low-nutrient foods change the brain in ways similar to those seen in drug addicts. If you think you need a chocolate fix to feel normal, that’s why, says Sainsbury-Salis.
Solution: Eat nutritionally – you’ll soon stop craving the bad stuff.

9. You’ve just moved in with your partner
This is a danger point for women. They start eating meals that don’t allow for varying content such as pizzas or curries and have the same size portions as their pie-eating partner.
Solution: Put different dishes on the table so people can naturally select the macronutrient and kilojoule content they need. Make sure there are always plenty of salads and vegetables to choose from. Women may also find it helps to eat from a smaller-sized plate, and science backs this.

10. You don’t fidget enough
Researchers have found that extreme fidgeters can burn around 380 calories more per day than couch potatoes – that’s the equivalent of a six-kilometre jog, Turner says.
Solution: Get up from your desk, pace around, jiggle, and walk over to talk to people in the office instead of emailing.

11. You need more fat
Eat carbohydrates and it takes around 20 minutes for the stomach to signal we’ve eaten – by which time we might have consumed too much. Eat fat and protein and the satiety centre of the brain starts receiving signals within five minutes so you’ll feel full quickly, says Weaver.
Solution: Put oily dressings on that salad and eat plenty of lean meats, fish, eggs or tofu.

12. It’s in your genes
Blame your parents: scientists have found that people with certain variations of the “fat mass and obesity-associated gene” have a larger appetite and are significantly heavier than those without.
Solution: Exercise and eat wholesome foods as both lessen the influence of those genes.

13. You’re doing one-speed workouts
Studies from both the University of Guelph in Canada and the University of NSW are among many that have found that injecting bursts of speed into your run or cycle will burn more fat than doing the same distance at one moderate pace.
Solution: Add some intervals to your running route. For example, sprint between lampposts or traffic lights.

14. You’re taking prescription drugs

Some prescription drugs cause weight gain due to their effect on mood, appetite and metabolism. These include many of the new generation of antidepressants, corticosteroids and even some blood pressure medications, according to Professor Garry Egger, co-author of the book Planet Obesity (Allen & Unwin) and a consultant on obesity for the World Health Organisation.
Solution: Check with your doctor if you’re concerned, or simply ask about alternatives to the medication.

15.You’re not lifting weights
Do this to boost fat burning and build muscle, exercise physiologist Joanne Turner says. Every kilo of extra muscle you develop will burn an extra kilo’s worth of fat per year.
Solution: Get a set of dumbbells or resistance bands, pick a weight that has you struggling after eight repetitions and squat, lunge, press-up and pull-up.

16. You’re reading too many magazines
They’re full of celebrities and models with no hips or bottom and promote diets that tell you you need to look like that too, Egger says. Many women become psychologically distressed when they put pressure on themselves to achieve that shape and give up trying when they can’t.
Solution: Go to an art gallery and look at some medieval portraits. That’s the shape healthy women should be – pear-shaped or hourglass shaped.


17. You’re not eating enough calcium
Calcium has been found to spur weight loss, according to Melanie McGrice, chairperson of the Dietitian Association of Australia Obesity Interest Group. Eating sufficient amounts appears to stifle the desire to eat more while not eating enough seems to spur food intake.
Solution: Include three serves of low-fat dairy products or fortified food such as soy milk in your daily diet.

18. You’re making moral judgements
Food isn’t good or bad, junk or rubbish, and people shouldn’t feel bad about food it’s normal to eat occasionally, according to Dr Rick Kausman, author of If Not Dieting, Then What? (Allen & Unwin) and an AMA spokesperson on weight management and eating behaviour. If you label food, you’re often labelling yourself – you’re not a bad person if you eat chocolate any more than you’re good if you eat an apple, Kausman says.
Solution: Classify food as “everyday” or “sometimes” food. It’s fine to have cake or chocolate sometimes, just not every day.

19.You wear high heels
Research shows that 60 to 90 minutes of moderate physical activity a day (such as walking) will maintain weight loss. Wearing high heels may deter you from getting up and walking around.
Solution: Go like Carla Bruni – invest in ballet flats or just pack a pair of trainers to make walking easier.

20. You eat on the run
If you leave decisions about what to eat until the last minute, you risk going with whatever’s available.
Solution: Before leaving home in the morning, prepare a range of healthy foods that you enjoy and take them with you.

Almond strawberry roulade


-3 eggs
-1/4 cup caster sugar
-2 1/2 tablespoons plain flour, sifted
-250g strawberries, hulled, chopped
-1/4 cup pure icing sugar, sifted
-250g mascarpone cheese
-2 tablespoons flaked almonds, toasted
-Pure icing sugar, to serve


Preheat oven to 200°C. Grease a 25cm x 30cm Swiss roll pan. Line with baking paper. Dust lightly with flour.

Using an electric mixer, beat eggs and sugar together for 5 minutes or until thick and creamy. Using a large metal spoon, fold flour into egg mixture until just combined. Spread mixture over prepared pan. Smooth surface. Bake for 5 minutes or until a skewer inserted into the centre comes out clean.

Turn sponge onto a sheet of baking paper. Carefully peel away baking paper lining. Allow to cool. Mash strawberries roughly with a fork. Add icing sugar and stir to combine. Fold strawberry mixture into mascarpone. Spread mixture over sponge, leaving a 1cm border. Using baking paper as a guide, roll up sponge from short end to enclose filling.

Place sponge, seam side down, on a plate. Top with almonds. Dust with icing sugar. Serve.

Mandarin cake


155g (3/4 cup) caster sugar
4 eggs, separated
3 mandarins, rind finely grated
125ml (1/2 cup) extra virgin olive oil
60ml (1/4 cup) fresh mandarin juice
115g (3/4 cup) plain flour
85g (3/4 cup) almond meal
Icing sugar, to dust


Preheat oven to 180C. Grease and line the base and side of a 22cm (base measurement) springform cake pan.

Reserve 2 tablespoons of sugar. Use an electric beater to beat egg yolks, mandarin rind and remaining sugar in a bowl until doubled and a ribbon trail forms when the beater is lifted.

Combine olive oil and mandarin juice in a jug. Combine the flour and almond meal in a small bowl. In alternating batches, add the olive oil mixture, in a slow, steady stream, and the flour mixture to the egg yolk mixture, beating constantly on a low speed until just combined.

Use clean electric beaters to beat egg whites and reserved sugar in a large clean, dry bowl until firm peaks form. Use a large metal spoon to fold half the egg whites into the flour mixture until just combined. Fold in the remaining egg whites until just combined. Pour into the prepared pan. Bake for 35-40 minutes or until golden and a skewer inserted into the centre of the cake comes out clean. Cool the cake in the pan for 10 minutes. Transfer to a wire rack to cool completely. Dust with icing sugar.
Kentucky Butter Cake


-3 cups unbleached all-purpose flour
-2 cups white sugar
-1 teaspoon salt
-1 teaspoon baking powder
-1/2 teaspoon baking soda
-1 cup buttermilk
-1 cup butter
-2 teaspoons vanilla extract
-4 eggs
-3/4 cup white sugar
-1/3 cup butter
-3 tablespoons water
-2 teaspoons vanilla extract


Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan.
In a large bowl, mix the flour, 2 cups sugar, salt, baking powder and baking soda. Blend in buttermilk, 1 cup of butter, 2 teaspoons of vanilla and 4 eggs. Beat for 3 minutes at medium speed. Pour batter into prepared pan.
Bake in preheated oven for 60 minutes, or until a wooden toothpick inserted into center of cake comes out clean. Prick holes in the still warm cake. Slowly pour sauce over cake. 
Let cake cool before removing from pan.

To Make Butter Sauce: In a saucepan combine the remaining 3/4 cups sugar, 1/3 cup butter, 2 teaspoons vanilla, and the water. Cook over medium heat, until fully melted and combined, but do not boil.
pancakes with nutell


-Half a jar of nutella
-2 cups flour
-4 tablespoons sugar
-2 teaspoon baking soda
-2 tablespoons butter
-1 egg
-1 cup milk


Initially get jar with nutella and throw in a bowl in a round shape , similar to discs. Once you have given such a form , enter the pan in the freezer and let freeze nutella little while to prepare pancakes .

In a glass bowl mix flour , milk , soda , sugar and egg.Once you have good troubled one - another , nxeheni pan and melt in a little butter , so do not climb donuts .

Take a mass of dough beaten , prepared and then acting quickly take over one of the layers of nutella , who were placed in the refrigerator .

Once you put a layer of nutella , take over again beaten pulp .

Let the baked good , until it got color and so do also to prepare other donuts . In the end , as desired , you can accompany pancakes with strawberries .
Easy 5-Ingredient Key Lime Pie Bars


-1 roll (16.5 oz) Pillsbury™ refrigerated sugar cookies
-1 container (16 oz) frozen whipped topping, thawed
-2 cans (14 oz each) sweetened condensed milk (not evaporated)
-3/4 cup lime juice, and 2 tablespoons grated lime peel from 5 to 6 large limes
-2 containers (6 oz each) Yoplait® Original yogurt Key lime pie


1-Heat oven to 350°F. Cut dough into 1/2-inch slices; place slices on ungreased large cookie sheet. Bake 18 to 20 minutes or until golden. Cool completely, then break cookies into gallon-size resealable food-storage plastic bag. Seal bag, and finely crush cookies with rolling pin.

2-Pour finely crushed cookies into large bowl; stir in 1 cup of the thawed whipped topping. Press mixture into ungreased 13x9-inch (3-quart) glass baking dish.

3-In large bowl, mix condensed milk and lime juice; beat with electric mixer on medium speed until thick and smooth.
4-Fold remaining whipped topping and yogurt into milk mixture. Spoon onto cookie crust. Top with grated lime peel. Cover and refrigerate about 8 hours or until completely set. Cut into 5 rows by 4 rows. Cover and refrigerate leftovers.