DON'T JUICE FOR THE SAKE OF IT.......

We have all read endless claim about how good juice is, how bad juice is with all the  ADDED SUGAR and all the other opinions in between. "Juice" seems to be a name we apply to any liquid that contains a trace of fruit or vegetables. We have done our research, and we have found that the health benefits of juice some from the enzymes found in the coloured part of the fruit or vegetable. These enzymes are at a premium when extracted under low heat and chewed not whipped. Therefore the Champion is the juicer that does the trick. The juice extracted is very dark and the pulp very dry. Check them out on our website.

http://hospitalitywarehouse.com.au/products/Champion_Juicer-1152-0.html

THANKS JESSICA

For all of you who have enjoyed her first book (those with non-veggie eating kids especially), this is Jessica Seinfeld's latest book. Can't wait to buy it. If it is anything like the last one, it will be invaluable to ensure some health eating:
http://www.doitdelicious.com/cookbooks/double_delicious

LOVING THIS AMAZING DESIGN

Poi Poi Restaurant in New York City.

From the website  http://www.momoy.com/

Paella - such a social dish!!

So many of our clients use the Forje Frypans for their paella making. They are similar in shape to the traditional steel, however far more easy care and useful. Can be used on any cooking surface (gas, electric, induction, ceran) and also great on the BBQ. The 40cm pan will feed up to 20 people

http://hospitalitywarehouse.com.au/products/Forje_Stainless_Steel_Frying_Pan_Non_Stick-989-120.html

CONVERSION CHART

This is very handy for all those recipes we find that are in imperial measurement...






THE BAREFOOT CONTESSA - WHAT A YUMMY RECIPE!!

Ingredients

• 2 sheets Puff pastries defrosted overnight in the refrigerator
• Flour for dusting
• 1 extra large Egg
• 1 tablespoon Water
• ½ cup freshly grated Parmesan
• 1 cup finely grated gruyere cheese
• 1 teaspoon minced fresh Thyme leaves
• 1 teaspoon Kosher Salt
• freshly ground black pepper

Method

1. Preheat the oven to 375 degrees F.
2. Roll out each sheet of puff pastry on a lightly floured board until it is 10- by 12-inches. Beat the egg with 1 tablespoon of water and brush the surface of the pastry. Sprinkle each sheet evenly with 1⁄4 cup of the Parmesan, 1⁄2 cup of the Gruyère, 1⁄2 teaspoon of the thyme, 1⁄2 teaspoon of the salt, and some pepper. With the rolling pin, lightly press the flavorings into the puff pastry. Cut each sheet crosswise with a floured knife or pizza wheel into 11 or 12 strips. Twist each strip and lay on baking sheets lined with parchment paper.
3. Bake for 10 to 15 minutes, or until lightly browned and puffed. Turn each straw and bake for another 2 minutes. Don't over bake or the cheese will burn. Cool and serve at room temperature

Taken from http://www.lifestylefood.com.au/

HOME MADE STOCK

http://www.taste.com.au/recipes/17766/chicken+stock
Our clients have always been our most useful researchers and have always been a wonderful source of new information. I just had a client in this morning who pointed me toward this great (and easy) stock recipe he just found. Yum - home made stock just tastes so good....