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Yammie’s Noshery and baking Auntie Anne’s pretzels


#AceFoodNews says nice will give these a try #chefs-tips at #GoodFoodEveryDay

Good Food Everyday

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The first food blog I started to follow was Yammie’s Noshery and that was after finding her recipe to make Auntie Anne’s pretzels about two years ago. I made them, we ate them. They were wonderful, tasting of New York, triggering many good memories. And I started to follow Yammie’s blog. She impresses me by her mature outlook to life. She is only 20 now.

We had an afternoon at mum’s yesterday, a relaxed afternoon of baking and eating. It nearly felt like turning back the clock, cementing the calendar watching my children happy in the garden, dogs and all the menagerie …. time … if only we can stop it, if only we have more of it, such a precious commodity …..

And time gave us a break yesterday and the afternoon stood still as I baked Auntie Anne’s pretzels. I made a few minor changes to Yammie’s recipe…

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Vinaigrette’s to Complete Your Salad


#AF&HN2014 says #chefs-tips

Splendid Recipes and More

Vinaigrette's to Complete Your Salad

Vinaigrette is a French culinary invention, around 1690 to 1700’s.

Vinaigrette is an emulsion of vinegar and a form of oil, such as (but not limited too) olive oil, and sometimes flavored with herbs, spices, and other ingredients. It is used most commonly as a salad dressing, but also as a cold sauce or marinade.

In some French cuisines, vinaigrette preparations are used as a cold sauce, such as with cold artichokes, asparagus, and leeks.

In general, vinaigrette consists of 3 parts of oil to 1 part of vinegar whisked into an emulsion, such as mustard. Salt and pepper are often added. Herbs, garlic, and shallots are added, especially when it is used as a sauce for cooked vegetables or grains, such as rice.

These vinaigrettes presented here are a light and tasty addition to any salad. Simply use them with a bowl of arugula and butter lettuce or your…

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Honey & Cinnamon – Natural Cures & Health Benefits


#AF&HNS2014 says #chefs-tips

peoples trust toronto

http://ift.tt/1floayM

Cinnamon and honey are both staples in many cupboards, but first off, is the honey you are eating actually honey? And are we aware of the true benefits honey and cinnamon hold?

Is Your Honey Real?

Honey_CinnamonBack in 2011, the FSN used Vaughn Bryant -one of the leading melissopalynologists, otherwise known as experts in identifying pollen in honey, and director of the Palynology Research Laboratory at Texas A&M University -studies over 60 products labeled as “honey” that had been purchased by FSN from ten states and the District of Columbia.

Of all products labelled as “honey,? Bryant found that 76 percent purchased from major grocery store chains, and 77 percent of samples purchased from big box chains did not contain any pollen. If that wasn’t crazy enough, “honey” samples taken from drug stores and fast food restaurants revealed that 100% of them contained no pollen! This means that…

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Black History Month in today’s paper and beans and rice for supper …


#AFN2014 says `Combining Black History with Food’ really nice post #mustread on behalf of #goodfoodeveryday

Good Food Everyday

I featured Black History Month in the newspaper today as it is being commemorated by the US Embassy with a varied program including some exhibitions and a concert by gospel singer Joyce Yuille who is making a special visit to the island.
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I was so pleased to receive a detailed history about the origins of African American food from Jueseppi Baker and it brought back good memories of the wonderful teatime treats I was offered during my visit to the residence of the US Ambassador HE Gina Abercrombie-Winstanley just before Thanksgiving.

I am very familiar with eating African American cuisine especially while I was living in South London but I have not seriously attempted to cook it so far. This is going to change though and I am scheduled to make Mrs Flo’s Sweet Potato Pie and other delicious specialities from HE the US Ambassador’s childhood that I featured in…

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Asian Stir Fry With Gluten-Free Pasta


#AFN2014 says easy stir-fry #chefs-tips

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By Nancy Smorch, Foodie Bitch

As promised on Instagram last week, is the recipe for a really easy Asian Stir Fry.  I made it for the first time a week ago and I’ve made it four times since!  That tells you one of two things:  either I’ve gone completely brain dead in terms of coming up with ideas for meals, OR this recipe rocks!

Although, admittedly, one of the nights I was lacking in meal-planning creativity, the remaining nights I made this stir fry, it was per request of my family – ‘cause it’s just that good.

The fun thing about this recipe (and which adds a little variety) is that although the sauce part of the recipe stays the same, you can add and switch out what you choose to put in with the sauce.  So if your family isn’t paying too much attention, they may think the same…

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Modest Amounts of Meat Increase Risk for Diabetes


#AHN2014 `Check this out more fully when l have got time #chefs-tips

Of Course Vegan

Meat kills people, so why is it still consumed? Meat kills people, so why is it still consumed?

Vegetarians are less likely to have diabetes, compared with nonvegetarians, according to a new study from Taiwan. Among 4,384 Buddhists, the women and men who avoided all meat products were approximately 33 and 50 percent less likely to have diabetes, respectively.

The lead author notes that the omnivorous participants consumed a predominantly plant-based diet with little meat and fish, suggesting that even modest animal consumption can increase the risk for diabetes.

Other population studies have also found that as animal product intake increases, so does risk for diabetes.

In addition, the vegetarian group had higher intakes of fiber, folate, vegetables, and whole grains and lower intakes of saturated fat and cholesterol.

Chiu THT, Huang HY, Chiu YF, et al. Taiwanese vegetarians and omnivores: dietary composition, prevalence of diabetes and IFG. PLOS One. Published online February 11, 2014.

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Cauliflower and chickpea ‘shish taouk’…so much fabulous flavour…


#AFN2014

foodbod

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I’ve had this recipe ready to share for the past week, but I was so happy with it, I kept it to myself all week, almost to protect it in case none of you liked it!!! I do hope you like the look of it and maybe give it a go, the flavours and textures are so good, this is definitely food straight from my heart, food that feeds my soul, and makes me smile :))

Following on from the success of my cauliflower and chickpea dish last week, a plan started forming in my mind…I regularly make ‘shish taouk‘, Lebanese marinated chicken kebabs, for my menfolk and friends and family; I love the smell of the marinade, even more so as it cooks, and everyone I’ve ever made it for has loved it, but I’ve never had the chance to enjoy it too.

I’ve tried out marinating…

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Vegetarian Farfalle with arugula from mum’s garden… A quick weekday meal !


#AceRecipeNews says really nice and fresh and love the taste of rocket, so will give arugula a try. #ChefsTips4GFE

Good Food Everyday

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Back to the weekday routine and a quick easy meal for today. This pasta is so simple yet delicious and I use a mix of cooked and uncooked ingredients. I like using farfalle with this dish as they do not become soggy and this pasta is also wonderful as a salad if you have left overs.

Zucchini are in season on the island and very cheap in the market and I used arugula that mum grows. The local variety has a stronger taste and aroma than what you are probably used to. The leaves are larger and tougher but I chop it and stir it into the pasta at the very end and it has a ‘bite’ both in texture and flavor !

With 10 minutes start to finish prep time and ready to eat, you will need

Farfalle 1 pkt of 1 lb or 454g, I use Barilla
2…

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Linguine with zucchini ribbons, lemon and mint


#AFN2014 says `Gorgeous ‘ just love Italian cooking and will try some of your recipes, when time 🙂 #chefstips

italy on my mind

This season I planted four zucchini (courgette) seedlings in mamma’s garden. I’d put them all in one garden bed and my brother-in-law, who also plants vegetables in mamma’s large garden suggested that I might like to move a few plants as zucchinis take up so much room when they mature. As I had never planted them before, I took his advice and moved two to an adjacent bed. Lucky I did as they have grown simply enormous in a short period of time and are threatening to take over the adjacent eggplants and chilli plants. Imagine if I hadn’t moved them! I visit mamma once or twice a week and I swear that the zucchini plants double in size between visits. I always come home with several (though not generally the ones with the flowers still attached – the photo below was taken at the Rialto market in Venice) so…

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