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Ww | Food > Baking obsession :ninemsn Australian Women's Weekly. Coffee and walnut cake. I am the world's most prolific hander-out of unsolicited advice. All you need to do is ring me and reply to my "How are you" with "Oh, I'm okay, coming down with a bit of a cold," and I'm off: "Oh you must buy First Defence immediately," I will say. "It works retroactively, so just take it whenever - it shortens the life of your cold, you know. Alternatively a raspberry leaf on your head.

Hot water and honey. Lemon. My advice is to take a few days off work. And it's not just health. I'm trying not to, I swear to God. . - Don't interrupt - Don't garnish your friends' story with a story about something similar that happened to you - Don't go "mm hmmm" all the time - Don't finish people's sentences I do ALL of these things, ALL the time. I don't know why I have to hand out advice all the time, I should really not - mostly aswell because I'm almost always wrong. The only thing I can console myself with is that I know that I do it and I know that it's bad. Makes one small loaf - 7in x 4in. Korean Cold Noodles and Vegetables | sel et sucre. I haven’t even finished posting recipes for food I cooked during the last heatwave, and DC is already in the grip of a new one.

Yesterday, it reached 100 degrees for the sixth time this year, and we may very well have the seventh time today. This, after only having five 100-degree days in 2011 and four in 2010 – and 17 total in the entirety of 1993 to 2009. Weather, like food, is something I feel passionately nerdy about. And they go all so well together. Even in this time of air conditioning, I find myself gravitating towards weather-appropriate recipes. Although this recipe does involve using (a single burner on) the stove for the noodles, these refreshing cold noodles and vegetables, tossed in an amazingly flavorful sauce is another perfect dish for hot days.

Korean Cold Noodles and Vegetables (adapted from Eating and Living) Yield: 3 – 4 servings Ingredients: , but if you can’t find hot mustard powder, feel free to simply omit it. Method: Sardine Cakes. Featured Ingredient: Sardines Say no to contaminant riddled or overfished fish species such as Chilean sea bass, swordfish or bluefin tuna and a resounding yes to sustainable sardines. Though you don’t often see “sardines” and “superfood” in the same sentence, make so mistake, these wrongly maligned swimmers contain a surfeit of vital nutrients. Among the many nutritional highlights, sardines have soaring levels of heart-healthy omega-3 fats, protein, vitamin B12, bone-building calcium, selenium and vitamin D. You may have heard that vitamin D is becoming the must-have nutrient as it's increasingly linked to helping prevent a range of maladies including heart disease, osteoporosis and depression.

Best of all, they won’t stretch you’re food budget very far unlike fresh tuna or wild salmon. And if you’re thinking: “Eww, sardines.” Of course, they work great in sandwiches as was the case for this sardine sandwichwith walnut spread recipe I developed for Alive magazine. 6 large eggs. Search for "rhubarb" - Food PhotographyFood Photography. Tinned Tomatoes. Retro cake. I guess everyone has their own personal notion of what a retro cake is. A retro cake, to me, is the one my mother used to serve when she had her girlfriends over for the purpose of playing bridge or gossiping. Personally, out of the two activities I find gossiping to be a lot more fun than spending hours shuffling cards. To get back to the cake, her cake was this dense rectangular pound cake studded with hard candied things (angelika and such) that tasted sour and that I would secretly pluck out when no one was looking. Strangely I had a yearning for this cake, wondering if I would find it as boring now as then.

The cake is a bit boring, but, hey, it is a classic. If you go through the trouble of making it, don’t worry, it will be gone fairly rapidly. INGREDIENTS: 12 servings Beat butter (and oil, if using) and sugar till lighter in color. Recipe is loosely adapted from Anahid Doniguian’s Cookbook of Gourmet Cooking. Invert sugar recipe | By Pastry Chef – Author Eddy Van Damme. Invert sugar- Invert Syrup- Trimoline An advantage a professional pastry chef has is that certain key ingredients are readily available.

One of these ingredients is invert sugar. Although invert sugar is close in chemical composition to honey, it is not found on most grocery store shelves. The good news is that homemade invert sugar is quickly made by anyone. For countless confectionary or baking applications, a corn syrup substitute or replacement can be invert sugar. Invert sugar is used extensively in confectionary for preparations such as ganache, jellies, fudge, and taffy and in the preparation of sorbets and ice cream. Also utilized in certain baked goods like Madeleine’s and brioche where invert sugar is used to increase tenderness and moistness.

For many years confectioners and pastry chefs have added glucose and or corn syrup into boiled sugar applications to prevent these syrups from crystallizing. Getting it all together! Invert sugar Yield: 2 lb 3 oz (1 kilo)