This clip features a showcase of Spicy Leaves featuring dishes from Northern & Southern India and Sri Lanka. Master Chef Rajesh demonstrates his amazing culinary skills. Buffet items and interviews with diners is also very entertaining. Cute Kids with parents also featured.
This is a must eat in restaurant In Los Altos, CA.
Fat belly, not so yum.
Blueberry Cheesecake to get rid of fat belly, double yum.
Have your cake and eat it too as Hobart Personal Trainer (turn master chef!) James Kerrison shows you how to make a quick, easy, tasty and healthy dessert.
The so called "secret recipes" of these billion dollar restaurants have now been exposed and shared with the world in the cooking instructional guide developed by Master Chef Ron Douglas.
Live foods advocate and master chef Ani Phyo demonstrates preparing water kefir, a refreshing, healthful probiotic drink. Her innovative cookbook RAW FOOD ESSENTIALS offers many such simple, super-nutritious recipes.
Dubai Marina Yacht Club sizzles with a new hotspot for a memorable dining experience. The signature seafood restaurant, Aquara located at the lobby level of the club offers a stunning array of dishes seasoned with a hint of Asian infusion which are distinctive, refreshing and exploding with flavour. Begin with soothing soups and starters and move on to delectable main courses like the Roasted Red Snapper served with saffron potato, `Nicoise' style vegetables and a cos lettuce sauce and end with sweetly sensuous desserts. Sit indoors where the ambiance is warm and cozy or take in the picturesque views of the waterways from the outdoor terrace.
Friday afternoons come alive with great food and fun times. Brunch at the signature Aquara restaurant features a live Sushi and Sashimi station, live roast carving station and an interactive seafood bar with an array of king crabs, oysters, clams and lobster which the master chefs will prepare before your very eyes. A stunning display of mini pastries and dessert to woo even the most discerning palate will provide a sweet conclusion to your meal.
Better heads to the Food Network Prep Kitchen to see where all the magic happens, with master chef Michael Symon.
......I WILL HIGHLY RECOMMEND!! I bought the Rib-O-lator and your smoker box and they both work fantastic. I will highly recommend. -Lars V.
CATFISH AND RIBS!! I live in Tennessee and I thought I knew how to barbecue, but the Rib-O-lator has turned me into a master chef. My catfish and ribs turn out so tender and juicy beyond what even I thought was possible. Thanks for a great product. P.S. My neighbors on each side of me bought a Ribolator as well after they tasted how good the food was. -Myron L.
I'M SURE TO CATCH A MAN NOW!! I am a single gal who loves to barbecue, and I love my Rib-O-lator. I'm sure to catch a man now. -Mary W.
EVERYTHING TASTES RIB-O-LICIOUS!! I live in Florida and barbecue a lot. When I saw your YouTube video I was amazed that such a thing existed. Now that I have my own Rib-O-lator I barbecue even more, and everything tastes rib-o-lishious. -Tim H.
It's no secret that healthy eating can be boring and bland.
If you're like most dedicated, fitness minded individuals you stick to a pretty strict regimen of the same tasteless foods, meal after meal, day after day.
Or worse, because you find healthy eating to be such a chore and a bore you opt for junk food more often than you should.
But optimal health can only be attained by consuming adequate quantities of fruits, vegetables and other raw foods.
And maximum performance levels can only be reached after you have attained a state of optimal health.
You simply can't get in top physical shape or push your strength, conditioning or overall athletic prowess to the highest possible level without living in a state of robust and maximal health.
For many years I ignored this critically important fact and took a very misguided approach to my nutrition. I thought calories were all that mattered. In retrospect this was an enormous mistake.
Since making major dietary changes over the last few years I have been able to reach a level of health and performance I could have never dreamed possible a decade earlier.
The best part about it is I'm doing it while eating delectable, easy-to-prepare meals on a daily basis. There's no suffering going here!
That's why I had to get together with my friend, the master chef himself, Michael DeSanti, and put together the ultimate plant based recipe guide... so that all of you could experience these incredible, tantalizing, delicious recipes first hand.
Kenco Unveils the Ultimate Coffee Accessory to Accompany its
First-Ever Wholebean Instant coffee, Kenco Millicano
To celebrate the launch of Kenco’s first-ever Wholebean Instant coffee - Kenco Millicano - Kenco has teamed up with Master Pâtissier Eric Lanlard and designer Patrick Cox to create the ultimate coffee accessory; the Kenco Millicano ‘Cake Pop’, a wonderful twist on the hugely fashionable ‘cake pop’ trend.
Eric and Patrick – the expert names behind the highly celebrated Soho bakery, Cox Cookies & Cake in London – stopped at nothing to find the perfect recipe to accompany the closest thing to ‘proper’ coffee in an instant. Taking the smooth, full-bodied taste and rich aroma of Kenco Millicano and using a delectable combination of chocolate and Italian cherry sponge, white chocolate and crunchy biscotti crumbs, the Kenco Millicano ‘Cake Pop’ enhances the new coffee experience with every single mouthful; think of it as the perfect pair of shoes to complement the perfect outfit!
Designer Patrick Cox who made his mark in designer footwear commented: “Eric and I could see that this extraordinary new coffee deserved an extraordinary accompaniment – and we absolutely relished the creative challenge”. French Pâtissier Eric Lanlard, whose A-list clients include Madonna and Sir Elton John, continued: “The flavours and aromas of Kenco Millicano are incredibly enticing and lend themselves perfectly to the cake pop that we have created. Try them both together by dipping it into your Kenco Millicano and you’ll see exactly what I mean.”
Sam Greenwood, Senior Brand Manager for Kenco commented: “We are so excited to be working alongside Patrick and Eric and we’re thrilled with the delicious Kenco Millicano ‘Cake Pop’ that they have made especially for the launch of Kenco Millicano! It’s a wonderful accompaniment!”
New Kenco Millicano is set to tantalise the taste buds of coffee lovers across the country, offering the convenience of instant with the quality and taste reminiscent of roast and ground coffee. Made from high quality Arabica beans, the clever combination of instant coffee and finely-milled beans offers coffee lovers a new taste sensation from the comfort of their own home.
Sam continued: “We have taken instant coffee, something we know our consumers already love, and evolved this into our first ‘Wholebean Instant coffee’. With the launch of Kenco Millicano, coffee drinkers can now enjoy an instantly indulgent and satisfying coffee experience, whenever you want it every single day – it couldn’t be easier!”
Kenco Millicano will be available from 1st March 2011 with an RRP of £3.99 for the 100g tin and £2.99 for the 85g refill pack.
To watch Eric Lanlard’s and Patrick Cox’s recipe demo on how to make the Kenco Millicano ‘Cake Pop’, visit www.facebook****/kencomillicano
– ENDS –
NOTES TO EDITORS
Kenco is a premium coffee brand dedicated to ‘Growing great coffee and more...’. All of the beans used for Kenco’s freeze dried coffee range are sourced from Rainforest Alliance Certified™ farms. The Rainforest Alliance Certified™ programme assures consumers that the products they are buying come from farms and forestlands that meet demanding standards for environmental, economic and social improvements.
About Eric Lanlard
Eric Lanlard is a master Pâtissier and owner of Cake Boy boutique. The Frenchman has changed the face of British Patisserie, earning himself a reputation for inspirational cakes and an A-list clientele.
Twice winner of Continental Pâtissier of the Year at the British Baking Awards, Eric's unique combination of craftsmanship and unbridled creativity has made him the premier cake-maker for celebrity celebrations.
Eric has appeared on numerous television programmes including fronting his own TV series for Channel 4 called Glamour Puds and appearing on GMTV and Master Chef (judging the professional chefs). Eric’s new 10-part Channel 4 TV series, entitled Baking Mad with Eric Lanlard will launch this spring.
About Patrick Cox
Edmonton-born Patrick moved to London in 1983 to study shoe design at Cordwainers Technical College in the East End. Straight out of college, Patrick launched his own collection in 1985 and was soon known in celebrity circles as ‘the shoe guru!’
After a decade in the industry, The British Fashion Council awarded Patrick with ‘Accessory Designer of the Year’ for two years running. His was the label on fashionable feet all over the world including Kylie Minogue, Sir Elton John, Gwen Stefani, and the Beckhams.
After 20 years of shoe business, he was ready for a sabbatical, but Cox Cookies & Cake proves that the entrepreneurial 48-year-old's knack for turning something he loves into an irresistible product is as acute as ever.
For images, further information or a sample, please contact the Kenco Press Office at GolinHarris: kencogolinharris**** / 0207 067 0416
Kenco Millicano ‘Cake Pop’
425g tin of pitted cherries (sweet) in juice
100g dark chocolate - coarsely chopped
165g unsalted butter - coarsely chopped
295g caster sugar
60ml cherry brandy
150g plain flour
2 tbsp self-raising flour
2 tbsp cocoa powder
Coating and decoration
75g of icing sugar
100g of unsalted butter
50g of cocoa powder
250g of melted white chocolate
100g of biscotti crumbs (or whatever takes your fancy!)
Edible silver glitter (optional)
1. Pre-heat the oven to 180˚C
2. Line a square 8" tray with butter and baking paper
3. Drain the cherries and set the juice to one side
4. Take 100g of cherries and 120ml of juice and liquify in a food processor, until smooth
5. Cut the remaining cherries in half and set to one side. Discard the remaining juice
6. Place the chocolate, butter, sugar, brandy and cherry puree into a saucepan. Over a low heat, stir until the chocolate has melted
7. Pour into a large bowl and allow to cool for 15 minutes
8. Whisk in sifted flours and cocoa powder, then whisk in the egg. It will be runny - but don’t worry. That’s how it’s meant to look!
9. Pour the mixture into the pan and bake for 40-45 minutes, or until firm to touch
10. Allow to cool for a few minutes and then transfer to a cooling rack
Coating and decoration
1. In a large bowl, whisk the butter, cocoa and icing sugar into a nice, smooth frosting
2. In a separate bowl crumble the sponge into very fine crumbs
3. Rub in the chocolate frosting until you get the consistency of a paste
4. Using the palms of your hands, roll into little perfect balls and place on a tray
5. Leave to set in the fridge for 30mins
6. Dip the end of the stick in the melted white chocolate and push halfway through the chilled balls
7. Now dip the entire ball into the white chocolate. Leave to drip before rolling in the biscotti crumbs
8. Before the chocolate sets completely, drizzle a bit of edible silver glitter onto the ball and enjoy with a mug of Kenco Millicano!
*Nutritional information per serving (96g): Energy 355kcal, Protein 4.2g, Carbohydrate 44.1g (of which sugars 34.1g), Fat 18.3g (of which saturated 11.2g)
"Gourmet Chicken Recipes - See an incredibly easy, healthy, gourmet chicken recipe. Your Resource for recipes of all different kinds. Our gourmet chefs tell you some of the inside secrets to help you prepare Great tasting chicken dinners or lunches. You can visit us online to submit your own ideas and check out the ideas of others and some of our master chefs.
For more information on Chicken Oven Recipes or Healthy Chicken Recipes visit us online at: *******www.gourmetrecipe****/recipes/ingredients/chicken-recipes?=ChickenOvenRecipes"
HOW GOOD FOOD WAS!! I live in Tennessee and I thought I knew how to barbecue, but the Rib-O-lator has turned me into a master chef. My catfish and ribs turn out so tender and juicy beyond what even I thought was possible. Thanks for a great product. P.S. My neighbors on each side of me bought a Ribolator as well after they tasted how good the food was. -Myron L.
......I DO ALL THE BARBECUING!!! I do all the barbecuing at our house, but now that I bought the Rib-o-lator and your FlavorDome smoker box my I can't keep my husband away from it. I'm feeling a little neglected. Any suggestions? --Julie K.
RIBOLATOR AND SMOKER..FANTASTIC!!! I bought the Rib-O-lator and your smoker box and they both work fantastic. I will highly recommend. -Lars V.
......SO TENDER...... I live in Tennessee and I thought I knew how to barbecue, but the Rib-O-lator has turned me into a master chef. My catfish and ribs turn out so tender and juicy beyond what even I thought was possible. Thanks for a great product. P.S. My neighbors on each side of me bought a Ribolator as well after they tasted how good the food was. -Myron L.
......THE RIB-O-LATOR IS UNBELIEVEABLE!!! All I have to say is the Rib-O-lator is unbelievable. -Randy D
......I LOVE MY RIB-O-LATOR!!! I am a single gal who loves to barbecue, and I love my Rib-O-lator. I'm sure to catch a man now. -Mary W.
CAN'T KEEP MY HUSBAND AWAY FROM IT!!! I do all the barbecuing at our house, but now that I bought the Rib-o-lator and your FlavorDome smoker box my I can't keep my husband away from it. I'm feeling a little neglected. Any suggestions? --Julie K.