Foodmall

As the name suggests, the Oster 5838 ExpressBake bread maker is said to be able to home bake a loaf of bread in no time. The bread maker is slightly large though gently curved in the corners. Its sleek, oval shape design definitely makes it an eye-catching appliance. The machine is capable of baking 1, 1.5 and 2lb loaves. It also has one of the largest viewing windows in any bread maker. The control panel is easy to read and user-friendly. Cleaning is easy because of its removeable lid.

However, a serious home baker may find that the Oster lacks in certain features while its functionalities may suffice for a rookie. An interesting feature in the Oster is its other bake options. There are 8 in all; basic, whole wheat, 2 ExpressBake cycles, French, sweet, dough, and bake. Most average home bakers will be satisfied with the types of bread, cake and dough that can be made with the Oster breadmaker. You can also choose different crust options:light, medium or dark.

Yet another interesting featuer is the machine’s acoustic signal that lets you know when to add extra ingredients like fruit and nuts during the mixing stage of the cycle. After the baking stage, the machine has a 60 minute warmer option to keep your loaf warm. And yes, enjoy the manual that comes with delicious recipes for you to try out in the comforts of yr own home.

A scan through the reviews shows that while most people are generally satisfied with the baker, it has its own limitations which some people can live with, others finding it annoying.

Gathering from several reviews, I would probably say that the Oster bread machine is a good machine that you can purchase at a very good price. It has enough features to satisfy most home users and its ExpressBake feature really does make baking quick, easy and fun!

Via Goodmans

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Malaysian diet is notoriously renowned for it’s high fat content. All that coconut milk that’s used in curries is probably the major cause of obesity. However, things are changing in the South East Asian Muslim country. With more people getting fat, chefs are becoming health conscious.

The fattening coconut milk is used in most Malaysian foods. Along with that the clarified butter as well as sugarcane increase the fat and carbohydrate content in the Malaysian foods. People here eat a lot of meat as well. Lately, more and more folks are becoming health conscious and trying to change their diet. However, in a country where high fat diet is common it’s hard to change things around.

The good news is that local eateries are switching to healthier food groups. The transition from the high fat and high cholesterol diet to a more healthy, low carb, high protein diet has begun. In one Malaysian eatery called Purple Cane, tea has become an important ingredient in their food items.

Great art knows no bounds. It can create enchanting magic that leaves those who dwell under it intoxicated & wanting for more. While the magic of each stroke flowing from the brush of men like Da Vinci & Van Gough to Picasso leave us spellbound wanting to see more (& sometimes waiting to understand more), an art exhibition in Dresden, Germany, leaves you wanting for more regardless of your inclination towards art.

Till now, we have witness many chefs, displaying their culinary skill at many exhibitions and fair and many world records being created. We have seen cakes of the shape of tower of Pisa, a white house made of sugar, and what not. This time it’s a complete city make with Christmas cookies.

The sweet cookies city that resembles the city of Shenyang has been made with 25,000 and more than 1,000 kilograms of cookies. With the tallest building being 2.5 meters high, the whole miniature city has been captured in a 5×5 meter area. Even if it a city you cannot help your mouth watering with the sweet and yummy city at the first glance.

It’s ironic. No other word is more apt than that. A girl had to sign up for welfare and cash in the food stamps at the grocery store in order to make both ends meet for her four siblings. The experience probably still haunts her. Years down the lane, this same girl is famous. And what do you think makes her famous? — Food.

Yes, we are talking about Sandra Lee. She is the stunning blonde who cooks up a storm in the kitchen. The star of the Food Network’s “Semi-Homemade Cooking with Sandra”, author of a number of recipe-books including Sandra Lee Semi-Homemade recipes for Gathering, Valentine, Slow Cooker and a host of others.

Brussels Sprout is probably one of the tastiest vegetables available today. Personally, I didn’t have the opportunity to try them out yet. But, I have heard of people who have had some of it. The only problem with these veggies is the poor wrap.

Those big yellow pumpkins besides adding its supply of vitamins and minerals to your cuisine gives it some real great taste. There can be hundreds of recipes mulled out of this ubiquitous vegetable. Ever tried Whole Wheat Pumpkin Chocolate Chip muffin? Try this recipe and you will present your self with a dish fit for the gods.

Ingredients:

¾ cup white sugar
¼-cup vegetable oil
2 eggs
¾ cup pumpkin puree
¼-cup water
1 ½ whole-wheat pastry flour
¾-teaspoon baking powder
½-teaspoon baking soda
¼-teaspoon ground cloves
1-teaspoon cinnamon
¼-teaspoon salt
¼-teaspoon nutmeg
½ cup chocolate chips

Method:

Preheat the oven to 400 degrees. Mix sugar, oil, eggs in a large bowl. Add pumpkin puree and water. Now add all the dry ingredients and the chocolate chips. Pour the mixture in greased muffin tins until they are 2/3 full with the batter. Bake in preheated oven for 20 to 25 minutes and your whole-wheat pumpkin chocolate chip muffins are ready to be devoured.

Source:slashfood
Picture:guy sports

Wondering what to make for dinner tonight! Is it? I often feel butterflies in my stomach when I have to plan meal for my family. It is quite strenuous to plan and make a meal for working women, where daily chores as well as office work have no escapism.

I have found a way out to this menu planning and making phobia. The easiest way out that I could think of was ready-to-cook meals. They are easy to make, easy to store and ready to eat whenever you want to, all you have to do it heat it and its done!

If you know how to cook or are ardent about it, you must be well versed with the fact that marinating can do wonders. Especially, if you have ever cooked chicken you will know this for sure. However, if you have observed ( I hadn’t) that after marinating most of the solid and important part of the soak is usually left behind, which on one hand means wastage and on the other compromise with the taste of the food. To resolve this part of cooking, ‘Gastrovac’ is here to rescue you. This may seem a little high tech then simple cooking but after all anything for good food.

What makes you eat more and what puts you off when you dine out? Is it the decor, lighting, music, ambiance, aroma or the service? Would it make a difference if the food came from a vending machine or if it was wrapped appealingly? Restaurants can give better service if they knew what ticks the clients and what puts them off.

‘Restaurant of the future’ at the Dutch university of Wageningen will soon have answers to these questions. This place is not the dining restaurant you normally visit. There are unobtrusive cameras placed all over the place which tracks every move of yours, from the way you walk-in to the way, you order and eat your meals.

Can something as simple as a carrot be overpriced to an extent that it becomes a rich man’s luxury? Baby Organic Parisienne carrots, being marketed by M&S are all set to hit the British market at a whopping price of £4.83 per kilo, which is almost four times the price charged for supermarket organic carrots, which retail for just £1.11 per kilo.

Just simple green tea? Naah...that’s boring. Why not jazz it up and have green tea rock lobster instead? So, are you game? Then read on and you are just few steps away from treating yourself to this wonder delicacy.

Ingredients:

(Serves 3)

600 g lobster medallions
100 ml lobster oil
½ teaspoon Gunpowder green tea ground to dust
Lots Salt & pepper
½ teaspoon Lime zest
½ teaspoon Lime juice

Sauce
½ cup Cream
½ teaspoon Whole Gun powder leaves
Pinch Salt & pepper
½ teaspoon Tarragon
½ teaspoon Lime zest

Method:

1. Season lobster medallions on both sides with salt & pepper & ground tea, dowse with lobster oil, zest and lemon juice & bar-be-cue on hot heat 3 minutes on one side turn and 3 minutes on the other side and rest.
Take off heat and rest.

2. Boil cream with the whole tea, add salt and pepper and boil for 5 minutes.

3. Serve two medallions per person on a plate with a trickle of cream sauce and some chopped tarragon and lime zest for garnish.

For all those who love salads here is a news to feast on. Reports have it that, a southern Spanish town has tossed what the officials call the World’s Biggest Salad on Saturday.

The salad is said to involve 6,700 kilograms of lettuce, tomatoes, onions, peppers and olives.

This Italian dessert is light, fluffy, exotic looking and above all, easy to make. The meringue forms the base of this soft and ready-to-melt-in-the-mouth cake, and is a great dish on a formal coffee table spread.

Ever given a thought that washing the veggies and fruits bought from the market with water would make them perfectly clean? Sorry to say but the latest tests prove that merely using water as cleansing agent does not leave them all clean.