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An easy side for an Asian dinner
Source: Adapted from Inquiring Chef blog
Difficulty: 1 (out of 5)
Taste: 5 (out of 5)
Ingredients
Ingredients
For the Dressing (150 cal):
- 1 tbsp fresh lime juice (5 cal)
- 3 tbsp rice vinegar
- 1 tsp honey (15 cal)
- 1 tsp peanut butter (5 cal)
- 1 tbsp olive oil (120 cal)
- 1 tsp Dijon mustard (5 cal)
- salt, to taste
For the Salad (1370 cal):
- 1 tbsp olive oil (120 cal)
- 2 chopped green onions (5 cal)
- 2 medium carrot, cut into matchsticks (50 cal)
- 2 cups frozen shelled edamame, thawed (440 cal)
- 1 cup crushed cashews (755 cal)
Total: 4 servings,1520 cal, 380 cal/serving
Directions:
- Make the dressing. Whisk together all of the dressing ingredients in a small bowl. Set aside
- Toss the salad. Combine chicken, green onion, carrot, and edamame in a large bowl. Drizzle vinaigrette over salad; toss gently to coat. Just before serving, sprinkle peanuts over the salad. Serve immediately or store in the refrigerator.
Afterthoughts:
- Delicious simple Thai salad!
- The original recipe had chicken, but I used the salad as a side and skipped the meat. I will be making this recipe in its original version too, as a light lunch or dinner. Also, the original recipe called for peanuts, but I did not have them and used cashews instead.
- I made small modifications to the dressing. The biggest deviation was adding peanut butter. I am not a fan of peanut butter in baking, but I love adding it to Thai sauces.
- Inquiring Chef is a wonderful blog. Jess, the author, currently lives in Thailand and has a lot of Thai recipes, among many others. And her photos are absolutely professional and mouthwatering. If you have not been to her blog you are missing out :-)
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A quick and simple weekday dinner
Source: Inquiring Chef blog
Difficulty: 2 (out of 5)
Taste: 4 (out of 5)
Ingredients
For the Rice (1140 cal):
- 1 cup brown rice (685 cal)
- 1 cup light coconut milk (445 cal)
- 1.5 cups water
- 4 green onions, thinly sliced (10 cal)
For the salmon (1140):
- 4 5-ounce salmon filets (1040 cal)
- 1 tsp Thai red curry paste (10 cal)
- 2 tsp light brown sugar (30 cal)
- 1 tsp soy sauce (5 cal)
- 1 tsp olive oil (40 cal)
- 1 lime, cut into quarters (15 cal)
Total: 4 servings, 2280 cal, 570 cal/serving
Directions:
1. Combine the brown rice, coconut milk, and water in a large, heavy-bottomed pot. Over high heat, bring the mixture to a boil. As soon as it begins to boil, reduce the heat to a very low simmer. Put the lid on the pot and allow to simmer for 40-45 minutes, or until all of the liquid is absorbed. Remove the pot from the heat and allow to rest, covered, for at least 5 minutes, or until you are ready to serve. Just before serving, stir in the sliced scallions.
2. Turn on the oven’s broiler. Place a wire rack on top of a foil-lined baking sheet, skin side up, if not using skinless filets. Brush the wire rack with olive oil to prevent the salmon from sticking. Place the salmon filets about 3 inches apart on the wire rack. Sprinkle the salmon with salt and pepper. Put the salmon filets under the broiler for 4 minutes. Meanwhile, whisk together the red curry paste, light brown sugar, soy sauce, and olive oil. Remove the partially-cooked salmon filets from the oven and brush the red curry mixture evenly over the top of each. Return the filets to the broiler and continue broiling until the tops turn brown and the salmon is cooked through, 2-4 minutes more.
3. Serve each salmon filet over about 3/4 cup brown rice. Squeeze juice of 1/4 lime over each filet.
Afterthoughts:
- This was a really nice meal. I loved the sweet and spicy glaze over salmon.
- The original recipe was asking for 3 times more red curry paste, but knowing the curry paste that is available in our local grocery stores, I had to cut it significantly.
- I loved the idea of broiling the fish and was happy to experiment. But I have left it to cook longer than the recipe directed and my fish ended up on the dry side. It's my fault, not the recipe's. I normally make fish in a skillet and it's so fast and easy to see when it is done. I wanted to experiment with a new method, but I think I will stick to my skillet in the future.
- This post was my SRC assignment for January. Just in case you don't know yet, SRC, or the Secret Recipe Club is a group of over a hundred food bloggers, who are assigned a "secret" blog each months. Then they choose a recipe from that blog, make it and post it on their own blog on a given reveal day. Then there is a big party, where you hop from one blog to another and check what everyone's been cooking. Lots of fun! And terrible for your diet ;-) I want to thank Amanda, Jane and April for making it all possible!
- I am so happy that I got Inquiring Chef as my assignment. It is a wonderful blog with delicious looking recipes and beautiful photos. The recipes are very well organized, which I cannot say about my blog, unfortunately. So it was a real pleasure choosing a recipe for my assignment. In fact, I chose 2 recipes: I also made a Thai salad, which made a great addition to the meal. I will definitely be visiting the Inquiring Chef blog frequently, and so should you :-)
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Probably the best chocolate mousse I've even had, perfect texture, a little nutty, super simple to make and you would never suspect it of being raw
Source: Vegan Magic blog
Taste: 5 (out of 5)
Difficulty: 2 (out of 5)
Ingredients:
- 1 can (400 ml) creamy coconut cream (at least 75% fat, make sure the texture is very smooth) (1320 cal)
- 5 tbsp (1/3 cup) cocoa powder (60 cal)
- 1 cup (tightly packed) soft dried dates (18 in this case) (1200 cal)
- a few drops of vanilla extract
Total: 2 cups, 8 servings, 2580 cal, 320 cal/serving
Directions:
1. Refrigerate the can of coconut cream overnight to solidify and separate. Carefully turn it upside down, open and discard the transparent liquid (or reserve it to add in a smoothie or curry).
2. Peel the dates. This will be the most time-consuming part, and is best done while watching your favorite TV show.
3. Place the dates with 2 rounded tbsp of coconut cream and blend on high.
4. Add the remaining coconut milk and cocoa powder and blend together until smooth, then finally add the vanilla (or your preferred flavoring).
5. Can be served with whipped cream or whipped coconut cream.
Afterthoughts:
- Since I saw this recipe for the first time I've made it twice, which means a lot, given how busy it's been for me. And it's because the recipe is amazingly delicious and amazingly simple.
- The first time I did not peel the dates, as suggested in the original recipes, and had 2 versions of this mousse: the non strained one with small pieces of date skin and the strained one. Both tasted great, but the silky texture of the strained one made it truly incredible and moussey. The problem was, I really hated straining. I find it extremely time consuming and probably I am doing it in the least efficient way. So the second time I decided to peel the dates upfront. It takes a lot of time but it is less strenuous than straining, and can be done while watching TV or talking about existential questions. And with the peeled dates and a powerful blender, you will have the best mousse ever in 3 minutes.
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Delicious melt in your mouth cookies for the Holidays and not just
Source: Cooking and Beer
Taste: 5 (out of 5)
Difficulty: 2 (out of 5)
Ingredients:
- 1 cup granulated sugar (775 cal)
- 1 cup hazelnuts (470 cal)
- 1 cup unsalted butter, softened at room temperature (1630 cal)
- 1/2 tsp vanilla extract
- 1 3/4 cup all purpose flour (795 cal)
- 1/2 tsp fine sea salt
- 1/2 cup confectioners sugar + extra for dusting (230 cal)
Total: 24 cookies, 3900 cal, 160 cal/cookie
Directions:
1. In your food processor, pulse together the sugar and the hazelnuts until they reach ALMOST a fine powder. Slice the butter into 1/2 inch cubes and add to the food processor and add the vanilla extract. Pulse until the ingredients are smooth.
2. In a medium-sized bowl, sift together the flour and the salt. In 1/4 cup increments add the dry mixture to the food processor. Repeat this step until all of the flour is incorporated, and the mixture has formed a nice, soft ball of cookie dough.
3. Wrap the dough in plastic wrap, and refrigerate for at least 1 hour and 30 minutes. In my case, I refrigerated overnight.
4. Preheat the oven to 325F degrees and line a large baking sheet with parchment paper. No need to spray with a non-stick, there’s already a ton of butter in this recipe!
5. Remove the dough from the refrigerator, and with your CLEAN hands, start pinching of baby balls of dough from the larger. Roll into 1 inch balls and spread evenly on the baking sheets. The cookies will spread a little so leave at least 1 1/2 inches between them. Bake at 325F for about 25 minutes or until the tops just begin to brown.
6. Remove from the oven, let cool for 2-3 minutes to harden just a little so that they don't break, and place on a wire rack. Wait about 10 minuets for the balls to slightly cool. Meanwhile, pour the confectioners sugar in a bowl. After the balls have slightly cooled, toss them gently in the sugar. Place immediately back on the wire rack and let cool completely for about 2 hours.
7. Dust again with confectioners sugar, using a sifter. You can also dust with a touch of cocoa powder.
8. Will keep for a couple of weeks in an airtight container, stored in a cool place.
Afterthoughts:
- Delicious, simple and very buttery cookies. I was surprised that the recipe did not contain eggs. The cookies are a brittle, but that's just part of their melt in your mouth texture.
- I bet they will also taste amazing with chocolate coating. To try next time.
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Love from the first sight and until the last bite
Source: Cheesecake adapted from Baker Street, crust adapted from The Heritage Cook, sauce adapted from Martha Stewart
Taste: 6 (out of 5)
Difficulty: 3 (out of 5)
Ingredients:
For the crust (1125 cal):
- 1 cup ground hazelnuts (525 cal)
- 1/4 cup sugar (195 cal)
- 1/4 cup butter, melted (405 cal)
For the cream cheese layer (2330 cal):
- 12 oz / 350 g cottage cheese (305 cal)
- 1/4 cup sugar (195 cal)
- 3 eggs (210 cal)
- 1 tsp vanilla extract (10 cal)
- 1 cup Nutella (1600 cal)
- 2 tbsp instant coffee dissolved in 2 tsp boiling water
For the sauce (575 cal):
- 1/3 cup Nutella (535 cal)
- 1/3 cup milk (40 cal)
Total: 6 inch cake, 6 servings, 4030 cal, 670 cal/serving
Directions:
1. Preheat the oven to 350F. Line a 6-inch springform pan with parchment paper and butter the paper.
2. For the crust: In a food processor, pulse the hazelnuts with the sugar until finely ground. Add the butter; pulse until the mixture resembles moist sand. Press the crumbs into the bottom of the prepared springform pan. Bake for 10-12 minutes.
3. For the cheesecake layer: While the crust is baking, in a very powerful food processor beat the cottage cheese until completely smooth and fluffy. Add sugar and process until well combined. Add eggs and vanilla and beat until light and fluffy. Lastly, add the Nutella and coffee mixture into cream cheese and beat to combine.
4. Prepare a bain-marie: When the crust finished baking, take it out of the oven (leave the oven on). Wrap the bottom and sides of the sprinform pan in one large sheet of aluminum foil. Place the 6 inch pan with the aluminum foil inside a larger non-springform cake pan. Fill the larger pan with about 1 inch of hot water. This is your bain-marie. Not too complicated, right?
5. Pour the batter over the crust and bake at 350F for about 1 hour. The center of the cheesecake should still be slightly jiggly.
6. Let the cake sit in the oven for one hour after it has been turned off.
7. Remove the cake from oven and cool completely before removing from the pan. Chill for 4 hours to overnight before serving.
8. For the sauce: In a small saucepan, combine 1/3 cup Nutella with 1/3 cup milk. Bring to a simmer over medium-low heat and whisk until smooth.
9. Pour the warm sauce over the cake right before eating. Serve with whipped cream and savor every bite!
Afterthoughts:
- This is one of the best cakes I've tasted. It is perfect in every way: great texture, amazing combination of flavors and it's extremely satisfying. It is so rich, that half a serving is more than enough (even for me).
- I fell in love with this cake from the moment I saw the Nutella Espresso Cheesecake recipe on Baker Street. I barely have any time to bake these days, but I simply had to make this recipe.
There was another cheesecake recipe that I was hoping to make, the Vanilla Bean Cheesecake with Walnut Crust from The Heritage Cook. So I decided to combine these two recipes and make a nut crust for the Nutealla cheesecake. To be consistent with the Nutella theme, I used hazelnuts and not walnuts for the crust.
Another great idea that I got from The Heritage Cook was making a sauce to serve with the cheesecake. But I was missing some of the ingredients for The Heritage Cook's sauce. So I did a quick online search and found Martha Stewart's Chocolate Hazelnut sauce. It was meant for pancakes, but it worked really well on this cake too.
- Some notes about the cheesecake batter. I was going to use cottage cheese instead of cream cheese to make the cake lighter. To compensate for the lighter texture I was going to use a little flour in the batter. But then I read Baker Street's very convincing advice against using flour in cheesecakes. I was still very hesitant, but eventually decided to skip the flour. And given that the cake was perfect, it must have been the right decision.
Another point that made me worried was adding coffee. I had tried several other coffee / chocolate recipes before where the addition of coffee ruined the final product. So I made the batter without the coffee, took out a teaspoon of the batter, added a couple of coffee drops, tasted, liked and added the coffee.
My conclusion from the points above: you can safely trust anything from Baker Street :-).
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Quick, delicious and as healthy as a cheesecake can possibly be.
Source: Adapted from Pumpkin Streusel Cheesecake Bars as published on Cooking with Chopin, which, in turn, was adapted from The Pajama Chef
Taste: 4 (out of 5)
Difficulty: 1 (out of 5)
Ingredients:
For the base / streusel
- 1 1/2 cups old-fashioned oats
- 1/2 cup all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/4 tsp baking soda + 1 tbsp lemon juice
- 1/3 cup honey
- 1/4 cup cold butter, cut into small pieces
- 1/4 cup chopped walnuts
For the cheesecake layer
- 8 oz / 220 g cottage cheese
- 1/4 cup honey
- 2 tbsp all-purpose flour
- 1/2 tsp vanilla
- 1 egg
- 1 1/2 cups apple sauce
Directions
1. Preheat the oven to 350 degrees. Grease a 10"x7" baking dish.
2. Prepare the cookie base in a large bowl. Use a wooden spoon to stir together the oats, flour, salt, and baking powder. Pour 1 tbsp or lemon juice over the baking soda, mix until bubbly and add to the bowl. "Cut in" the butter pieces with two knives or with a pastry cutter until the mixture resembles coarse crumbs. Then stir in the honey with the spoon. Set aside 1/4 cup of the cookie base, add to it walnuts and mix again. Press the remainder of the mixture into the bottom of the prepared pan and bake for 10 minutes.
3. For the cheesecake layer, while the crust is baking, pour the cottage cheese into food processor and blend on high speed until it is uniform. Add the other ingredients, except apple sauce and process until combined.
4. After the cookie base has baked for 10 minutes, remove it from oven. Spread cheesecake filling over the partially-baked crust. Then spread the apple sauce on top. It will most likely sink partially, so you will have swirls rather than 2 separate layers. Sprinkle the reserved cookie topping over the apple sauce and bake for 30 minutes, or until topping is golden brown.
5. The cheesecake must cool down to room temperate (or even be refrigerated) before removing from the pan and cutting, otherwise it will break and sag.
6. Store in the fridge.
Afterthoughts:
- The cheesecake is delicious. There were 2 minor issues with the crust: it was a little too salty, and there was not enough of it. The quantity was completely my fault. The original recipe used an 8"x8" pan, and I used a 10"x7" one, which is larger, but somehow I assumed they had the same area. That's why I had to add walnuts, because after I had filled the pan with the crust there was practically nothing left for the streusel. So next time I would increase the crust quantities by 1/4. Regarding salt, next time I might use 1/4 tsp, or skip it completely.
- The original recipe on Cooking with Chopin used cream cheese and a little less flour for the cheesecake layer. I wanted to save the fat and the calories, so I used cottage cheese. But to make the layer firmer I had to use more flour, and I think the consistency of the cheesecake was perfect. But be sure that you have a very powerful food processor that really can make the cottage cheese uniform. Otherwise you will have those small lumps and it's not the best cheesecake texture (I had already experienced it before).
- Now the funny thing is: the circle is round! I just discovered it now when I was finishing this post and pasting the links. Because this was the first time I visited the "original original" recipe on the Pajama Chef blog, which was later adapted by Cooking with Chopin, which was now adapted yet again by me... And it turned out that the Pajama Chef had Apple Cheesecake that turned into a Pumpkin Cheesecake on Cooking with Chopin and now was again transformed into an Apple Cheesecake ;-P. I guess one could conclude that both apple and pumpkin are such natural choices for this cake that when one is thinking about changing something, they are the first things that come to mind :-)
To Recipe...
Summary only...
Is ready in 10 minutes, just in time for your morning coffee.
Source: Improvised
Taste: 5 (out of 5)
Difficulty: 1 (out of 5)
Ingredients:
- 1 bun
- 1 slice of cheese (I use Jarlsberg)
- 1 tsp garlic butter (or regular butter)
- 1 egg
Directions:
1. See how to poach an egg in this post.
2. While your egg is cooking, which will take about 10 minutes total, cut the bun, spread with butter, place the cheese on one half and place both halves (cut side up) in an oven. Turn the oven on and set it to 350F. No need to preheat the oven.
3. When your egg is ready, take the bun out form the oven, place the egg over the cheese and enjoy with your morning coffee.
Afterthoughts:
It's simple, accessible, only takes 10 minutes to make, and is absolutely addictive. What's not to like? I think that's the definition of perfection.
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a story of lust and murder... the culprit: SRC
This week was supposed to be my detox week. I was all prepared to eat only fruit and veggies and then to celebrate my good behavior with the amazing cheesecake that I saw on my assigned SRC blog, Cooking with Chopin. I've been eying this cake ever since our last month's reveal, planning to make it anyway. And then imagine my joy when I saw that Cooking with Chopin was my assignment this month!
And all of a sudden, I get a reminder email that our SRC reveal was supposed to be this Monday, right in the middle of my detox. What a blow.... The cheesecake would most certainly kill any chance of a diet. So I looked for other recipes, and found this super cute poached egg, one more obsession of mine. I know that egg is not a vegetable, not even a fruit, but how many temptations can one resist in one day? It would be a small sin compared to a cheesecake. And I love poached eggs over green salads, which are healthy, right?
So I made the poached egg, but it was sooo good over that salad, that I had to have another one. This time I had my egg on a bun... My diet was painfully and steadily dying, and I could not see it suffer so much, so I ate a chocolate truffle, and officially finished off the detox.
That's the sad story of my poor diet. And I hold SRC responsible, because how can one be on a diet, staring at all this delicious food? ... and because it's easier to blame someone else than to take the responsibility yourself ;-P
Source: Cooking with Chopin
Taste: 5 (out of 5)
Difficulty: 1 (out of 5)
Ingredients:
- 1 egg
Directions:
1. Fill a large saucepan with 4 inches of water and bring to a simmer (when bubbles are breaking the surface every few seconds.
2. When water is barely simmering, break 1 egg into a small bowl. (You can break it directly into the water, but putting it in a small bowl first eliminates the possibility of getting shells in the water.)
3. Gently tip the bowl, sliding the egg into water.
4. Cook until whites are set but yolks are soft, 3 to 4 minutes. (Cook 5-6 minutes for a firmer yolk.)
5. Using a slotted spoon, transfer eggs to paper towels, and drain briefly.
For green salad I used:
Romaine lettuce, dill, green onions, cucumbers and walnuts, drizzled with lemon juice and walnut oil (can use olive oil too) and sprinkled with kosher salt and freshly ground black pepper. Then top it all with your egg. I poached the egg for 4 minutes for softer yolk.
Afterthoughts:
- I also fry sunny side up eggs, but poaching is a healthier alternative, and fishing out the egg is very cute.
- Just in case you don't know yet, SRC, or the Secret Recipe Club is a group of over a hundred food bloggers, who are assigned a "secret" blog each months. Then they choose a recipe from that blog, make it and post it on their own blog on a given reveal day. Then there is a big party, where you hop from one blog to another and check what everyone's been cooking. Lots of fun! And terrible for your diet ;-) I want to thank Amanda, Jane and April for making it all possible!
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Summary only...
Perfect fall cookies with cranberries, pecans and a mild citrus flavor Source: Vanderbilt Wife blog
Taste: 5 (out of 5)
Difficulty: 1 (out of 5)
Ingredients:
- 1/2 cup butter
- 1 cup granulated sugar
- 3/4 cup brown sugar, packed
- 1/4 cup milk
- 2 tbsp lemon juice
- 1 tbsp orange zest (dried or fresh)
- 1 large egg
- 3 cups all-purpose or white whole wheat flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/4 tsp baking soda
- 1 cup chopped pecans
- 1 to 1-1/2 cups dried cranberries
Total: about 4 dozen cookies
Directions:
1. Preheat oven to 375 F.
2. Cream butter and sugars with an electric mixer until fluffy and combined. On low speed, mix in lemon juice, orange zest, and egg.
3. Stir in flour, baking powder, salt, and baking soda. Add pecans and cranberries and fold to combine well.
4. Using a small cookie scoop or a tablespoon, drop the batter onto greased cookie sheets. Bake for 10 minutes. Let sit on cookie sheets for 5 minutes, then transfer to wire racks to cool.
Afterthoughts:
- Delicious cookies, soft and moist and very simple to make.
- These cookies burn very quickly in the 375F oven, so watch them closely. The original recipe suggested 10-12 minutes baking, after about 11 minutes the cookies started to burn. Fortunately, this recipe makes quite a few batches, so I had enough "survivals" :-).
- The original recipe comes from a wonderful blog Vanderbilt Wife by Jessie. If you are not familiar with it yet, you should certainly visit. It has lots of great recipes, both savory and sweet. You will certainly find something to your liking. And as a bonus, Jessie also writes her thoughts about books she read, so you might find some food for thought there too :-).
- This was my SRC assignment. SRC, or the Secret Recipe Club is a group of over a hundred food bloggers, who are assigned a "secret" blog each months. Then they choose a recipe from that blog, make it and post it on their own blog on a given reveal day. Then there is a big party, where you hop from one blog to another and check what everyone's been cooking. Lots of fun! I want to thank Amanda, Jane and April for making it all possible!
This recipe is published on RecipeNewZ - your recipe sharing community:
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Comfort food...
Source: The Pajama Chef
Taste: 5 (out of 5)
Difficulty: 3 (out of 5)
Ingredients:
- 3 large baking potatoes
- 1/2 cup cheddar cheese
- 1/4 cup chopped green onion
- 2 pepperoni sausages or pieces bacon, cooked and chopped
- 1/4 cup unsalted butter, melted
- sour cream
- salt
- pepper
Directions:
1. Preheat oven to 400 degrees. Scrub potatoes and pat dry. Pierce holes in each potato and wrap in aluminum foil. Bake for 60-75 minutes or until cooked through. Let cool for at least 15 minutes [important!].
2. After potatoes are cool enough to handle, slice in half lengthwise. Use a steak knife to cut potato flesh away from the skin, leaving a thick layer of flesh next to skin so the skins do not fall apart. Use a spoon to scoop away about 65-70% of the potato. Save potato for mashed potatoes or a snack or breakfast… :)
3. Turn on the broiler in the oven. Place a cooling rack in a baking dish [or use a roaster with a rack].
4. Brush melted butter over the outside of the potato skin, season with salt and pepper and place on top of the rack. Broil for about 3-4 minutes or until outside skin is starting to get crispy. Remove from oven and use tongs to flip skins so that the flesh is visible. Brush inside with melted butter, and season with salt and pepper. Return to broiler for another 3-4 minutes, remove and then top with cheese and pepperoni pieces. Return [again!] to broiler for another 2-3 minutes or until cheese is bubbly and melted, watching carefully so it does not burn.
5. Serve with sour cream and green onions, and allow to cool for a minute or two before enjoying so you don’t burn your mouth.
Afterthoughts
- The only change I made to the original recipe was using pepperoni instead of bacon. Other than that, I followed all the instructions to a tee, which is not at all characteristic of me. The process ended up quite time consuming for such a “simple” dish, but the result was delicious. The potatoes were soft and perfectly baked with crispy skins. And the toppings are just meant for them, as we all know.
- This recipe is from The Pajama Chef. It’s a wonderful website with many more yummy recipes. Check it out and say hi to Sarah :-).
- This was my SRC assignment. SRC, or the Secret Recipe Club is a group of over a hundred food bloggers, who are assigned a "secret" blog each months. Then they choose a recipe from that blog, make it and post it on their own blog on a given reveal day. Then there is a big party, where you hop from one blog to another and check what everyone's been cooking. Lots of fun! I want to thank Amanda, Jane and April for making it all possible!
This recipe is published on http:RecipeNewZ.com:
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