Ever wanted to try out a new place and not really sure what you are getting yourself into?well,the best thing about moving around is getting to try new foods.We are blessed to have so many great places that we can experience culinary delights
This week we focus on @honey.and.dough.ke .Its a new restaurant in Westlands that has caught on the buzz.Their extensive menu-both drinks and food gives the guest a variety to choose from-cocktails,mocktails,soft/alcoholic beverages...vegetarian/non vegetarian meals.Its very fancy even the chq comes in a unique container and yet it's not gonna dent your pockets😋
They open everyday except Monday and you do need to make a reservation on 0735 065 865 .Its all worth it,trust me🙂
Typical Iranian main dishes are combinations of rice with meat, vegetables, and nuts. Herbs are frequently used, along with fruits such as plums, pomegranates, quince, prunes, apricots, and raisins. Characteristic Iranian flavorings such as saffron, dried lime and other sources of sour flavoring, cinnamon, turmeric, and parsley are mixed and used in various dishes. #persiancuisine#fruits#nuts#safronrice#zereshkpolo#khoresht#gormetfood 😋
We'd like to shout-out our dear friend Anna, chef & owner of @healthymealsbyanna Healthy Meals by Anna LLC; a company that specializes in delivering delicious, superb and most importantly HEALTHY, ready to eats meals right to your doorstep with catering available also. Perfect for families on the go, busy professionals, students and basically anyone who doesn't have the time to cook but doesn't want to settle for mediocre, store bought frozen food. Give it a try, you definitely won't regret it! Go get your health on!
Visit her website at https://healthymealsbyanna.com/. Phone: 215-808-8181
Dropped in as a customer, n left as a friend @theriteshbhai
The ice breaker was a topic on traveling and there he goes with d list of his traveling, all across India, n beyond borders Myanmar, Nepal, Butan, Bangladesh. N is was all by road. D list just blew me away then he says he is planning for a road trip to Singapore in 2020. Bro seriously?
A rider, a social activist, an entrepreneur and what not.
Glad that my morning started with u brother.
P. S : And he was pretty serious about his Singapore trip, so if interested do reach out to him.
As part of the new services to Producer Members we have launched a 'Producer of the Week' feature where we profile a Charcuterie maker, look at their story, what makes them tick and highlight link to them, their products and where people can purchase goods and find out more.
This will be joined by our 'Meet your Maker' video promotional series starting soon, where our fly on the wall camera will be visiting producer members and having a chat about all things meat, salt, care and patience.
To take advantage of these, and so many more, new features of the Charcuterie Board, join up now! .
https://thecharcuterieboard.org/memberships/ . ~ photo credit to Hampshire Salami Co ~
1 186 November, 2019
Farmer raising great animals? Chef looking for exclusive and high quality produce? Butcher looking to learn or share your own ideas? Academic working in cured meats? Food Writer? anyone involved in the Charcuterie sector can engage with makers and allied businesses effectively in one place here! Visit www.thecharcuterieboard.org
1 36 November, 2019
Do you represent a company that sells directly into the charcuterie sector? machinery, equipment, consumables, ingredients? if so, then you should look at commercial membership where you will have a dedicated space to promote your company all year round, great means to engage with your market and launch new products to the people most likely to want them, all for about the cost of a typical 'one off print ad! Visit www.thecharcuterieboard.org
1 26 November, 2019
Are you a Charcuterie producer? want to be part of a global association that supports you and your business, helps with vital resources and networking opportunities with allied industries, buyers and consumers? Welcome aboard! Visit www.thecharcuterieboard.org
1 36 November, 2019
Do you offer professional services to the charcuterie sector? such as food safety consultancy, marketing or branding? distribution? perhaps you represent an established trade organisation or guild relevant to the cured meat sector? if so, then professional services membership will allow you a dedicated on line space for as much promotion as you want, engagement with your whole target market and a voice in how the sector can develop and face important challenges.
1 26 November, 2019
Charcuterie enthusiast? maybe you make at home or just like eating the very best cured meats? Join up and be part of a global network that puts you in touch with a huge archive of recipes, makers and news. Gives you discounts and priority access to live events too! Visit www.thecharcuterieboard.org
1 36 November, 2019
Today we are pleased to announce that we open the doors of The Charcuterie Board for members of all types to get on board and help make the association the very best it can be.
We have made every effort to ensure that it offers the most it can to every member, be they the producers themselves, allied businesses, public enthusiasts and also affiliated professionals such as chefs, farmers or other trade organisations. We want to be a helpful umbrella organisation for everyone involved in the cured meat sector.
The online platform is ready to start taking shape as members come in, share, promote and participate. The networking opportunities from us all being in one place together, are enormous and the benefits to everyone’s businesses, everyone’s knowledge and everyone’s sense of community are clear for all to see, if together we make the most of this and build it into something truly great.
As well as the online platform and resources, there are a huge number of real world, tangible elements that we are proud to announce,. From our international ‘Silver Star’ scheme which will see panels in North America, the UK & Australia (initially) assessing all aspects of our very best makers and rewarding them with the ultimate bench-mark assurance of quality. There are promotional events that we are collaborating with or setting up ourselves, involving both trade and public which will be free for members to participate in.
There will also be an ongoing promotional push across all social media on behalf of our members to highlight them, raise their profiles and celebrate their craft with features such as our ‘Producer of the Week’ and ‘Meet Your Maker’ campaigns.
Please share news of the launch far & wide, take a look at which membership option suits you best and take advantage of our discounted first year membership offers.
A huge thanks to the whole team that has been working on this project all year.
On behalf of The Charcuterie Board, we look forward to you being a part of charcuterie’s future.
800g de carne para bife
2 dentes de alhoSal
Farinha de coco
Azeite de oliva
3 dentes de alho
Sal a gosto
200g queijo branco Light
200g presunto magro
MODO DE PREPARO
Tempere os bifes com alho, sal e orégano e reserve.
Bata os ovos inteiro e passe os bifes pelo ovo e pela farinha de coco e vá dispondo em um refratário.
Leve ao forno por 25 min à 220°C.
Bata no liquidificador a cebola, tomate e o alho.
Refogue por 15 min até o molho apurar e adicione a salsinha.
Despeje o molho pronto sobre os bifes e distribua o presunto e o queijo sobre os bifes, salpique delicadamente um pouco de orégano por cima do queijo e leve ao forno por 6 min à 220°C até derreter o queijo.
Bom apetite!!! #bife#receitasfit#videosdereceitas #videos#programadaregina #receitafit#gormetfood#lowcarb #light#fit#magra#dietalowcarb#dietaetreino
16 39722 October, 2017
To be perfectly honest, I am not quite sure what my favorite dish has been during this wonderful trip to Japan. Every experience has been fantastic —pure culinary excellence. What is your favorite Japanese dish?