‘ Blue Cheesecake with a Difference ‘


#AceRecipeNews – Nov.09 – This is one l have cooked and my diner’s love it – it is a must try #chefs-tips

' Blue Cheese Cheesecake with Baby Greens, Candied Walnuts and a Pear Vinaigrette '

‘ Blue Cheese Cheesecake with Baby Greens, Candied Walnuts and a Pear Vinaigrette ‘

Ingredients
3/4 cup toasted bread crumbs
3/4 cup finely chopped toasted walnuts
3 tablespoons unsalted butter, melted
1 pound good-quality blue cheese, at room temperature
1 pound cream cheese, at room temperature
4 eggs
1 clove garlic, minced
1 tablespoon minced fresh rosemary
Salt and freshly ground black pepper
Baby greens for serving
Pear Vinaigrette, recipe follows
Candied Walnuts, recipe follows
Pear Vinaigrette:
1 (4-ounce) firm-ripe pear, peeled, cored and cut into 1/4-inch thick slices
1/4 cup plus 2 tablespoons Champagne vinegar
2 tablespoons minced shallots
2 tablespoons plus 1 teaspoon sugar
1 1/2 teaspoons chopped fresh rosemary
1/4 teaspoon freshly ground black pepper
1 1/2 teaspoons Dijon mustard
1 teaspoon soy sauce
1/2 teaspoon kosher salt
1 1/2 teaspoons green onions
1/2 cup vegetable oil
Candied Walnuts:
2 tablespoons unsalted butter
1/2 cup walnut halves
2 tablespoons packed light brown sugar
Directions
Preheat the oven to 350 degrees F.

In the bowl of a food processor, combine bread crumbs, walnuts and melted butter and process until thoroughly combined. Press the mixture on the bottom and partially up the sides of an 8-inch springform pan. Set aside.

In a mixing bowl combine blue cheese and cream cheese and mix until smooth. Add the eggs 1 at a time, beating well after each addition. Add the garlic, rosemary, salt and pepper and combine well. Using a spatula, transfer cheese mixture to the prepared pan and bake for 45 minutes to 1 hour, until the cake is golden brown and not loose in the center.

While the cake is baking, make the Pear Vinaigrette and Candied Walnuts.

When the cake is puffed, golden brown and not loose in the center, transfer to a cooling rack and allow to cool at least 30 minutes before serving.

Serve the cake warm, with a salad of baby greens tossed with the Pear Vinaigrette, garnished with the Candied Walnuts.

Pear Vinaigrette:
Combine the pear, Champagne vinegar, shallots, sugar, rosemary and black pepper in a skillet and bring to a simmer. Reduce the heat to low, cover, and simmer until the pears are tender, about 6 minutes. Remove from the heat and transfer to a blender or food processor.

Add the mustard, soy sauce, kosher salt, and green onions, and puree on high speed. With the motor running, add the oil in a thin stream and process until emulsified. Remove from the blender and refrigerate in an airtight container until ready to serve. (The vinaigrette will keep for up to 1 week refrigerated.)

Yield: 1 generous cup

Candied Walnuts:
Melt the butter in a large skillet over medium-high heat. Add the walnuts and cook, stirring, until golden brown and toasted, 3 minutes. Add the sugar and cook, stirring, for 1 minute. Transfer to a piece of waxed paper to cool.

Yield: 1/2 cup

Recipe courtesy Emeril Lagasse, 2002

Source: 

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‘ The Five Basic Rules for Cooking Meat ‘


You can cook meat a number of different ways, from roasting to pan-searing to barbecuing. However, there are five basic principles that apply to the vast majority of techniques when it comes to meat and poultry. Here’s what we’ve found after years of cooking in our test kitchen:

1. USE HIGH HEAT TO DEVELOP FLAVOR

meatcookery1

Browning creates a tremendous amount of flavor and is a key step when cooking meat. This happens through a process called the Maillard reaction, named after the French chemist who first described it in the early 1900s. The Maillard reaction occurs when the amino acids and sugars in the food are subjected to heat, which causes them to combine. In turn, hundreds of different flavor compounds are created. These compounds break down to form yet more new flavor compounds, and so on, and so on. When browning meat, you want a deep brown sear and a discernibly thick crust on all sides—best obtained by quick cooking over high heat.

To ensure that meat browns properly, first make sure the meat is dry before it goes into the pan; pat it thoroughly with paper towels. This is especially important with previously frozen meat, which often releases a great deal of water. Second, make sure the pan is hot by preheating it over high heat until the fat added to the pan is shimmering or almost smoking. Finally, make sure not to overcrowd the pan; there should be at least 1/4 inch of space between the pieces of meat. If there isn’t, the meat is likely to steam instead of brown. If need be, cook the meat in two or three batches.

2. USE LOW HEAT TO PRESERVE MOISTURE

For large cuts of meat or poultry, we often advocate a low-and-slow cooking method. We find that this approach allows the center to come up to the desired internal temperature with less risk of overcooking the outer layers.

An experiment we recently conducted proves that even cooking isn’t the only benefit of slow roasting: It also helps minimize the loss of flavorful juices (and fat). We took two 6‑pound rib roasts and roasted one at 450 degrees and the other at 250 degrees until each was medium-rare. We then weighed the cooked roasts. The slow-cooked roast had lost about 9.25 percent of its starting weight, while the high-temperature roast had lost nearly 25 percent of its original weight. Why the difference? Proteins shrink less and express less moisture and fat when cooked at moderate temperatures than when roasted at high heat.

3. MATCH THE CUT TO THE COOKING METHOD

meatcookery2

Tough cuts, which generally come from the heavily exercised parts of the animal, such as the shoulder or rump, respond best to slow-cooking methods, such as pot roasting, stewing, or barbecuing. The primary goal of slow cooking is to melt collagen in the connective tissue, thereby transforming a tough piece of meat into a tender one. These cuts are always served well done.

Tender cuts with little connective tissue generally come from parts of the animal that receive little exercise (like the loin, the area along the back of the cow or pig). These cuts respond best to quicker, dry-heat cooking methods, such as grilling or roasting. These cuts are cooked to a specific doneness. Prolonged cooking increases moisture loss and can turn these tender cuts tough.

4. DON’T FORGET ABOUT CARRYOVER COOKING

Since the temperature of meat will continue to rise as it rests, an effect called carryover cooking, meat should be removed from the oven, grill, or pan when it’s 5 to 10 degrees below the desired serving temperature. Carryover cooking doesn’t apply to poultry and fish (they don’t retain heat as well as the dense muscle structure in meat). The following temperatures should be used to determine when to stop the cooking process.

Screen Shot 2014-10-20 at 11.31.47 AM

*These doneness temperatures represent the test kitchen’s assessment of palatability weighed against safety. The basics from the USDA differ somewhat: Cook whole cuts of meat, including pork, to an internal temperature of at least 145 degrees and let rest for at least 3 minutes. Cook all ground meats to an internal temperature of at least 160 degrees. Cook all poultry, including ground poultry, to an internal temperature of at least 165 degrees. You may read more information on food safety from the USDA.

5. REST YOUR MEAT

The purpose of resting meat is to allow the juices, which are driven to the center during cooking, to redistribute themselves throughout the meat. As a result, meat that has rested will shed much less juice than meat sliced straight after cooking. To test this theory, we grilled four steaks and let two rest while slicing into the other two immediately. The steaks that had rested for 10 minutes shed 40 percent less juice than the steaks sliced right after cooking. The meat on the unrested steaks also looked grayer and was not as tender. A thin steak or chop should rest for 5 to 10 minutes, a thicker roast for 15 to 20 minutes. And when cooking a large roast like a turkey, the meat should rest for about 40 minutes before it is carved.

cvr_sfs_pepper_crusted_tenderloin_bw-9

Now that you know the basic principles, try applying them to one of our recipes, likePepper-Crusted Beef Tenderloin Roast. It’s easy to make—just oven-roast it until it’s done—and, as the absolute most tender cut of beef, it’s luxurious to eat. We boosted the flavor with a crunchy peppercorn crust.

ilo_pork_primalcutsOn cimeatbook.com, find meat recipes, meat video tips, and all meaty matters regarding The Cook’s Illustrated Meat Book.

BITES OF HEALTHY FOOD; ‘ Maca Energy Bars ‘


When you start reading all about eating healthy, there are certain foods that come up.  Kale, chia seeds, goji berries and maca are just some of them.

Maca Energy Bars

Maca root is a tuber, kind of like a potato.  It is very well known as a natural energy booster.

It can also help with hormonal issues such as menopause and fertility.

Maca is rich in B vitamins as well.  So I decided to make an energy bar with it.

This energy bar is not only vegan, but grain free and gluten free too.

Here is a Recipe l Found to Try:

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 1 hour, 20 minutes

Ingredients

Instructions:

  • In a food processor, grind the almonds into a course consistency.
  • Add them to a bowl with the sunflower seeds, maca powder, flax meal, pepitas, chia seeds and salt.
  • In a saucepan, combine the maple syrup, almond butter and coconut oil.
  • Mix until all are well combined.
  • Add it to the bowl with the dried ingredients.
  • Tear a sheet of parchment slightly bigger than an 8X8 pan.
  • Line an 8X8 pan with the paper.
  • Spread in the mixture and pack down tight .
  • Place in the fridge to set.  About 1 hour.

You should get 8 bars out of a batch according to the recipe ingredients.

Store them in the fridge or even freeze them for longer storage.

Enjoy!

#AceFoodNews2EatWell

BITES OF HEALTHY FOOD: ‘ Whole Grain Raspberry Energy Bars’


Wheat seems to have a bad reputation these days, but in its natural unrefined state, the grain has a host of important nutrients. Always try to opt for whole-wheat products, which haven’t been refined and stripped of their natural goodness.

Photo by Perry Santanachote

Photo by Perry Santanachote

Whenever we can, we also like to add wheat germ into the mix — the nutrient-rich embryo of the wheat kernel that is removed during the refining process.

Packed with important B vitamins, such as folate, thiamin and vitamin B6; and the minerals zinc, magnesium and manganese, wheat germ is a super grain that’s easily incorporated into baked goods. In this recipe, we replaced some of the flour with germ, but the wholesome breakfast bars are also filled with fiber from oats, flax seeds and raspberries.

Enjoy one with a cup of yogurt for a well-rounded morning meal.

Whole-Grain Raspberry Jam Bars Recipe

Serves 24

Prep time: 30 minutes
Cook time: 25 minutes

The Skinny

Per bar:

  • 170 cal
  • 10 g fat (5 g sat)
  • 19 g carbs
  • 106 mg sodium
  • 2.3 g fiber
  • 3 g protein

Ingredients

Cooking oil spray
2 cups whole-wheat flour
1/2 cup wheat germ
1/2 cup granulated sugar
1/2 teaspoon salt
2 sticks butter, cut into 16 pieces and softened
1/2 cup old-fashioned rolled oats
1/2 cup walnut pieces
1/4 cup light brown sugar
2 tablespoons ground flax seeds
3/4 cup sugar-free raspberry jam
3/4 cup fresh raspberries
1 tablespoon lemon juice

Source: 

#AceFoodNews2EatWell

15-Minute Sauteed Fennel Salmon – Healthy Food Tip and Recipe


#AceRecipeNews – May 17 – Sauteed Fennel Salmon

The World's Healthiest Foods
The George Mateljan Foundation, a not-for-profit foundation with no commercial interests or advertising, is a new force for change to help make a healthier you and a healthier world.
healthy food tip and recipe
May 16, 2014
Check Out What’s New On Our Website
A serving of 6 of the World’s Healthiest Foods can fulfill your entire day’s requirement for vitamin C! These include: papaya, bell peppers, broccoli, Brussels spouts, strawberries and pineapple. For a fresh look at Vitamin C from the perspective of food. Today’s RecipeIf you don’t know what to serve for dinner tonight …

This is a great way to enjoy fennel. The flavor of the fennel wonderfully complements the rich taste of salmon for a complete meal that takes only 15 minutes to prepare!

15-Minute Sautéed Fennel Salmon

15-Minute Sautéed Fennel Salmon Prep and Cook Time: 15 minutes

Ingredients:

  • 1-1/2 lbs salmon fillet, cut into 8 pieces, skin and bones removed
  • 1 TBS + 1/4 cup chicken or vegetable broth
  • 1 large fennel bulb sliced thin, save 1 TBS chopped green tops to use for garnish
  • 2 TBS fresh squeezed lemon juice
  • salt and white pepper to taste

Directions:

  1. Season salmon with a little salt and white pepper. Set aside.
  2. Heat 1 TBS broth in 10-12 inch stainless steel skillet. Healthy Sauté fennel bulb in broth over medium heat for 1 minute stirring constantly.
  3. Add 1/4 cup broth, lemon juice, pinch salt and pepper, and place salmon on top.
  4. Reduce heat to low and cover. Cook for about 5 minutes. Do not overcook fennel, or it will lose its flavor. Sprinkle with chopped green fennel tops. Adjust seasoning to taste and serve.

Serves 4 Serving Suggestions: Serve with

  • Pureed Sweet Peas

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Healthy Food Tip

Why is it that iron, and calcium are considered nutrients that cancel one another out, but actually occur in high content, together, in leafy greens?

Studies on human subjects have shown that calcium can inhibit iron absorption, regardless of whether calcium is consumed in the form of a supplement or as a part of the food matrix. Importantly, research studies don’t show significant changes in indicators of iron status in individuals with high calcium intakes over long periods of time. Therefore, the inhibitory effect on iron absorption may be of short duration and/or there are likely mechanisms in place that allow the body to conserve iron stores or compensate for this interaction.

The mechanism for the inhibitory effect of calcium on iron absorption is not completely understood. Some research suggests the interaction is an intestinal absorption event that occurs at the cellular membrane level; however, it is also possible that the inhibition occurs during iron transfer into circulation.

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If you have any questions about today’s Healthy Food Tip Ask George Your Question

What’s New on the Home Page This Week

New BookHow to Order The World’s Healthiest Foods, Essential Guide for the Healthiest Way of Eating. See sample pages and find out how to place an order for our new book. The special offer of free shipping is still in effect. We are already getting wonderful feedback which we want to share with you, so we’re posting it on the bottom of our home page. Enjoy the book and let us know how you like it.
I have using your book since last April and have been able to lose 25 pounds and now weigh below 150 which I haven’t seen in many years. I have also brought so many numbers in my blood work back into the normal ranges. I attribute much of this to relearning how to cook in a more healthy way! Thanks. I’ve ordered this book for 2 of my adult children. – Edith

Visit our homepage at http://whfoods.org

Copyright © 2014 The George Mateljan Foundation, All Rights Reserved

George Mateljan Foundation, PO Box 25801, Seattle, Washington 98165

 

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Marinated Bean Salad – Healthy Food Tip and Recipe


#AceRecipeNews – May 17 – Delicious and Healthy Food Tips From George

The World's Healthiest Foods
The George Mateljan Foundation, a not-for-profit foundation with no commercial interests or advertising, is a new force for change to help make a healthier you and a healthier world.
healthy food tip and recipe
May 17, 2014
Check Out What’s New On Our Website
A serving of 6 of the World’s Healthiest Foods can fulfill your entire day’s requirement for vitamin C! These include: papaya, bell peppers, broccoli, Brussels spouts, strawberries and pineapple. For a fresh look at Vitamin C from the perspective of food. Today’s RecipeIf you don’t know what to serve for dinner tonight …

This is a great dish to add to your Healthiest Way of Eating because you can keep in your refrigerator for 3-4 days and its flavor gets better each day!

Marinated Bean Salad

Marinated Bean Salad Prep and Cook Time: 25 minutes

Ingredients:

  • 2 TBS minced onion
  • 3 medium cloves garlic, pressed
  • 2 cups fresh green beans cut into 1-inch lengths
  • 2 cups or 1 15 oz can (BPA-free) lima beans, drained and rinsed
  • 2 cups or 1 15 oz can (BPA-free) kidney beans, drained and rinsed
  • 1 large ripe fresh tomato, chopped
  • 2 TBS chopped fresh basil (or 2 tsp dried basil)
  • 1 TBS chopped fresh oregano (or 1 tsp dried oregano)
  • 1 TBS chopped fresh parsley (or 1 tsp dried parsley)
  • 3 TBS fresh lemon juice
  • 2-3 TBS extra virgin olive oil
  • salt and cracked black pepper to taste

Directions:

  1. Mince onion and press garlic and let sit for 5 minutes to bring out its health-promoting benefits.
  2. Fill the bottom of a steamer with 2 inches of water.
  3. While steam is building up in steamer cut green beans.
  4. Steam for 5 minutes. A fork should pierce them easily when they are done.
  5. Drain and rinse canned beans. Let beans sit in colander for another couple of minutes to drain excess water.
  6. Mix all ingredients together. If you have the time, let it marinate for at least 15 minutes. It can keep in the refrigerator for a few days. Keep on hand for a quick meal.

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Healthy Food Tip

What does it mean to be healthy?

The dictionary defines health as the state of being free from illness, disease or injury. The World Health Organization defines health as a state of complete physical, mental and social well-being and not merely the absence of disease or infirmity.

Here at the World’s Healthiest Foods our focus is on educating our readers how food and nutrition are essential for good physical health. Food is the key to life. It is the source of energy and essential nutrients that are required to sustain our bodies and prevent disease.

The word nutrition comes from a Latin root nutr-, which means to nurture or nourish. Nourishment is that which sustains life. Therefore, the science of human nutrition focuses on nourishing human life. From the moment of conception until death the body needs energy and nutrients to carry out vital functions such as breathing, digestion, metabolism, and every other physiological process in the body. Nutrition is thus the study of food; its nutritional components; the nutrient requirements of humans; and the means by which humans can maintain health and prevent disease through optimal nourishment from a healthy diet.

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If you have any questions about today’s Healthy Food Tip Ask George Your Question

What’s New on the Home Page This Week

New BookHow to Order The World’s Healthiest Foods, Essential Guide for the Healthiest Way of Eating. See sample pages and find out how to place an order for our new book. The special offer of free shipping is still in effect. We are already getting wonderful feedback which we want to share with you, so we’re posting it on the bottom of our home page. Enjoy the book and let us know how you like it.
I have using your book since last April and have been able to lose 25 pounds and now weigh below 150 which I haven’t seen in many years. I have also brought so many numbers in my blood work back into the normal ranges. I attribute much of this to relearning how to cook in a more healthy way! Thanks. I’ve ordered this book for 2 of my adult children. – Edith

Visit our homepage at http://whfoods.org

Copyright © 2014 The George Mateljan Foundation, All Rights Reserved

George Mateljan Foundation, PO Box 25801, Seattle, Washington 98165

 

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` Vicki Bensinger Chilean Sea Bass Over A Roasted Vegetable Quinoa ‘


#AceRecipeNews – Guest Vicki Bensinger – May 15

At Home with Vicki Bensinger, In-Home Culinary Classes

Vicky Bensinger

Beautiful, succulent dishes don’t have to be difficult.  Although my photo isn’t much to be desired this dish is.  I’m still struggling with my camera.  While this photo appeared to look perfect when shot, I sat down to enjoy the meal while still warm, and after indulging, I uploaded the photos to my computer, only to see that most were not clear. 

I hated to just scrap this dish and not share it with you.  So I decided to use this photo (the best of the lot) in hopes that you all would get an idea of how it should look, and be plated – a sprinkling of fresh herbs on top would be nice as well.  Mostly though, I wanted to share with you how simple this is to prepare – especially for those of you terrified of cooking fish.

The technique for cooking this fish isn’t “poaching” since that would require the fish to cook gently in liquid just below the boiling point, when the liquid’s surface is beginning to show some quivering movement.  Instead I suppose I could call it “steeping” even though we’re not looking to add flavour to the water.

The recipe below is prepared in three (3) separate steps, each quite simple to master.  Once completed the dish will magically disappear before your eyes – it’s that good!

If you’ve never had Sea Bass before it’s a mild, yet buttery flavoured fish.  I consider it the Rolls Royce of the sea!

Although I’ve added little to no seasoning, IMO it really does not need it.  

All the ingredients together create a wonderful clean flavour!

Read below to learn my simple technique for cooking the Sea Bass, along with the rest of the recipe.  

I think you’ll like it…………

Chilean Sea Bass Over A Roasted Vegetable Quinoa Medley

Yield: 4 Servings

Ingredients:

  • I container grape tomatoes, cut in half
  • 1 large yellow onion, cubed
  • 1 butternut squash, skinned and cubed
  • Olive Oil
  • 1 cup Quinoa
  • 2 cups water
  • 2 cups fresh spinach
  • Salt & Pepper, to taste
  • 4 (6-8 oz.) pieces of Chilean Sea Bass

Directions:

  1. Roasted Vegetables: Place tomatoes, onions, and butternut squash on a foil lined baking sheet and drizzle gently with olive oil.  Toss to coat.
  2. Place in a 425F degree oven and roast for approximately 20 minutes or until fork tender – remove from oven.
  3. Quinoa: Rinse quinoa well then place in a saucepan with 2 cups of water – following manufacturers directions.  When most of the liquid in gone add spinach, stirring until wilted and bright green.
  4. Sea Bass: In a deep saucepan add water deep enough that it will cover the Sea Bass when it is added.
  5. Bring water to a boil.  Add Sea Bass – turn heat off – cover with lid.
  6. Leave Sea Bass in hot water with lid on for 20 minutes.
  7. Plate: Add roasted vegetables to the quinoa mixture adding salt & pepper to taste, if desired.  In a bowl or plate add a mound of the roasted vegetable quinoa medley and top each with a 6-8 ounce piece of Sea Bass. Be sure to remove the Sea Bass from the water with a slotted spatula, that will drain the water.  This is my favorite fish spatula from Williams Sonoma.
  8. Optional: Drizzle with fresh herbs.  Serve.

Enjoy #AFHN2014

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` Mothers Day Special Dessert is Blackberry and Orange Napoleons ‘


#AceRecipeNews – UNITED STATES – April 29 – The secret to this simple Mother’s Day dessert is frozen puff pastry.

It is easy to work with and bakes up into a deliciously flaky pastry.

You’ll find puff pastry in the grocer’s freezer section, usually near the frozen fruit and pie shells. Be sure to thaw it completely before trying to unfold the sheets of pastry.

You can place the box in the refrigerator overnight, or leave it (unopened) on the counter for about an hour.

We like the combination of blackberries and orange, but feel free to substitute any berry. Blueberries, raspberries and strawberries all would be delicious. This dessert also can be prepped ahead of time. Just bake the pastry squares, then store them covered at room temperature.

RECIPE:

BLACKBERRY-ORANGE NAPOLEONS

Start to finish: 30 minutes


View galleryThis April 7, 2014 photo shows a blackberry-orange …
This April 7, 2014 photo shows a blackberry-orange Napoleon in Concord, N.H. (AP Photo/Matthew Mead)

Servings: 9

17.3-ounce package puff pastry (each package contains 2 sheets), thawed

4 tablespoons granulated sugar, divided

2 cups fresh blackberries

Zest and juice of 1 orange


View galleryThis April 7, 2014 photo shows a blackberry-orange …
This April 7, 2014 photo shows a blackberry-orange Napoleon in Concord, N.H. (AP Photo/Matthew Mead)

16-ounce container mascarpone

3 tablespoons powdered sugar

1 teaspoon vanilla extract

Heat the oven to 375 F. Line a baking sheet with kitchen parchment.

Unfold each sheet of puff pastry and lay flat on a work surface. Use 2 tablespoons of the sugar to sprinkle both sides of both sheets of puff pastry. Using a pizza wheel or a paring knife, cut each sheet into 9 squares.


View galleryThis April 7, 2014 photo shows a blackberry-orange …
This April 7, 2014 photo shows a blackberry-orange Napoleon in Concord, N.H. (AP Photo/Matthew Mead)

Arrange the squares on the prepared baking sheet, then place another piece of parchment on top of them.

Place a second baking sheet on top of that so that the puff pastry is sandwiched between them.

Bake for 20 to 25 minutes, or until golden brown. Remove the top baking sheet and allow the squares to cool completely.

Meanwhile, in a medium bowl combine the blackberries with the remaining 2 tablespoons of sugar and the orange zest and juice. Set aside.

In another bowl, stir together the mascarpone, powdered sugar and vanilla.

To assemble, place 1 pastry square on each serving plate. Top the square with 1 tablespoon of the mascarpone mixture, then 1 tablespoon of the berries.

Top with another square of pastry, followed by another layer each of mascarpone and berries. Serve immediately.

Nutrition information per serving: 490 calories; 340 calories from fat (69 percent of total calories); 38 g fat (17 g saturated; 0 g trans fats); 65 mg cholesterol; 29 g carbohydrate; 3 g fiber; 10 g sugar; 8 g protein; 290 mg sodium.

Courtesy of AP

#AFHN2014

` Omelette Recipe from the `Ministry of Food ‘ Campaign ‘


#AceRecipeNews Omelette recipe from the Ministry of Food Campaign.

Jamie’s Ministry of Food first aired on Channel 4 in the UK in September 2008

Simple to to the point for those people, wanting to cook the perfect Omelette.

#AceFoodNews

` Broccoli and Chilli Savoury Buns ‘ – Video


#AceRecipeNews A broccoli & chilli filling turns these traditionally sweet buns into a savoury treat great for any time of the day. April share the secrets of their success from her Michelin-starred restaurant in NYC as Food Tube’s very own international food photographer David Loftus snaps away.

Top New York chef April Bloomfield in the Food Tube Family!

She trained with Jamie at The River Cafe London and now runs a hugely successful restaurant in NYC.

How do you like your morning buns Food Tubers?

Any family tips and tricks you can share with the rest of us? We’d love to hear from you in the comments box below.

Check out April’s awesome restaurant the next time you’re in NYC : http://thespottedpig.com

#AceFoodNews2014

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