Zuppa di funghi (mushroom soup)

Beautiful nice to see you back chef CJ are you on Twitter and or Facebook love to follow l am @AceFoodNews. and https://www.facebook.com/AceFoodNews

italy on my mind

Mushrooms haven’t made much of an appearance on my home menu in 2015. I blame my busy-ness since I got back from Italy in mid-April but now that it is the end of May and winter is just about to set in, I find myself craving them. I dream about buying porcini mushrooms at the local market, those divine, fragrant, enormous almost meaty creatures that are common in markets in Italy in September. Sadly this is just about an impossibility in Australia. We have lovely pine mushroom, shiitakes, Swiss brown and field mushrooms, but there are just no porcini. Or I have never seen any. However, things might be changing. I recently heard of porcini being found in small quantities  in the Adelaide Hills and being sold at about $100/kg. I am thoroughly excited though quite alarmed at the price…

To celebrate the end of autumn I decided…

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Toasted Coconut Banana Pudding

Really nice Chef CJ

Cook Plate and Fork

Toasted Coconut Banana Pudding - Top View

Our pudding is referred to as “Toasted Coconut,” because it has that appearance of being toasted as we used coconut sugar. Coconut sugar is like brown sugar in appearance, but doesn’t have the same effect on blood glucose in the blood stream. In other words, it does not spike your sugar levels.

The Glycemic Index of coconut sugar is 35 as reported by the Philippine Coconut Authority, the largest supplier of coconut sugar along with Indonesia. 35 is classified as a low glycemic food.

Coconut sugar has many natural occurring nutrients, including magnessium, potassium, zinc, iron, B vitamins, and amino acids. Because it is unprocessed, the nutrient content is intact, unlike refined white table sugar.

Coconut sugar is actually more sustainable than sugar cane. The coconut palm tree produces up to 75% more sugar per acre than cane sugar, while only using 20% of…

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