Italian Recipes

Italian cuisine has an excellent reputation, and the country's food is known throughout the world. While Italy is perhaps best known for pasta and pizza, there are also many excellent Italian meat and seafood dishes. Additionally, Italy is also of course known for its desserts and cheeses.

For much of its history, Italy was divided into many separate regional states, and with parts of the country being occupied by foreign powers such as France and Italy. Indeed, it was not until 1861 that Italian unification was achieved. As a result of this history, Italian is well-known for its diverse regions, and this diversity is very much reflected in the country's cuisine.

Some dishes from the various regions of Italy include:

* Calabria (the "toe" of Italy) is known for its spicy salami

* Naples is the home of mozzarella and pizza. Additionally, sfogliatelle (Italian filled pastries) originate from the city too.

* Northern Italy produces many excellent foods. Lombardy and Piedmont both produce rice, and this is used in risotto. Other products from northern Italy include balsamic vinegar, bolognese sauce (ragu), lasagna, mortadella (a type of pork sausage served served cold) parmigiano (parmesan cheese), polenta, prosciutto (dry cured ham), and tortellini (stuffed pasta).

* Rome is known for producing a unique style of very thing pizzas. Classically Roman ingredients include pecorino (cheese made from sheep's milk) and offal.

* Sardinia has a reputation for fine lamb meat, and its own variety of pecorino.

* Sicily's proximity to North Africa and the Arab world is reflected in its cusine, most noteably in the use of lemon and pestachio. Sicily is also known for its seafood (especially swordfish and tuna), and its desserts, which include gelato icre cream, and granita (a semi-frozen dessert made using water, sugar, and flavorings).

* Tuscany is known for its meat, the use of white beans in its cuisine, and the region's fine unsalted bread.

Italy teaches the art of ice cream

People from all over the world are travelling to Italy to learn the art of gelato making. The ice cream is becoming increasingly popular in markets like North Africa and the Middle East. Al Jazeera's Sabina Castelfranco visited the world's first gelato university in Bologna. (20 Jan 2010)



http://www.youtube.com/watch?v=dfwPhWYg1fs&hl=en

Will & Grace - La coppa di gelato

Fantastica serie tv Will & Grace



http://www.youtube.com/watch?v=t0dW3z_iROI&hl=en

Italy Vacation 09'

Me and my family traveling to Italy, the quality reduced does not reflect on the actual content itself.



http://www.youtube.com/watch?v=1CwZZvY5xgQ&hl=en

Invite Some Friends Over For Coffee and This Delicious Southern Sweet Chocolate Pie

If you are trying to cut back on entertainment expenses this year, instead of going out invite some friends over for games, watching a movie, working a puzzle, etc and serve a selection of coffees, hot chocolate, hot teas and this wonderful Southern Sweet Chocolate Pie. It is not necessary to serve a complete meal. Make sure when you issue the invitation you are clear that this is games or whatever and dessert. With your selection of hot drinks, a bowl of mixed nuts, and this pie, you and your friends will have an enjoyable evening without a lot of expense. Perfect in this economy of tight budgets.

SOUTHERN SWEET CHOCOLATE PIE

1 pkg (4-oz) sweet cooking chocolate
1/4 cup butter
1 2/3 cups evaporated milk
1 1/2 cups sugar
3 tbsp cornstarch
1/8 tsp salt
2 eggs
1 tsp vanilla
1 unbaked 10-inch pie shell
1 1/3 cups flaked coconut
1/2 cup chopped pecans

In a saucepan over low heat mix the chocolate and butter, stirring constantly until blended. Remove from the heat then gradually blend in the evaporated milk. In a medium mixing bowl mix the sugar cornstarch and salt together. Beat in the eggs and vanilla then slowly blend in the chocolate mixture. Pour the mixture into the unbaked pie shell. Combine the coconut and pecans; sprinkle over the chocolate mixture. Bake at 375 degrees for 45 to 50 minutes or until puffed and browned. Cover loosely with aluminum foil during the last 15 minutes of baking if topping appears to be getting too brown. Allow to cool for at least 4 hours before serving; this will allow the filling to set. Garnish with dollops of whipped cream to serve.

Enjoy!

Recipe For a Delicious Apple Dessert - Baked Apples & Cranberries With Crunchy Streusel Topping

Apple Pie may be an American tradition but mixing apples and cranberries has become a fall and a holiday tradition for many of us. The combination of the tart cranberries and the sweetness of the apples is irresistable. Here we offer a recipe for Baked Apples and Cranberries with a Crunchy Streusel Topping. The crunchy topping adds the sweet, spicy, and crunchiness of brown sugar, cinnamon and pecans. Yummy, for sure!

BAKED APPLES & CRANBERRIES WITH CRUNCHY STREUSEL TOPPING
Fruit mixture:
5 medium Granny Smith apples
1 can (16-oz) whole berry cranberry sauce
3/4 cup sugar
2 tbsp all-purpose flour

Topping mixture:
1/4 cup chopped pecans
1 cup rolled oats
1/3 cup packed brown sugar
1 tsp ground cinnamon
1/3 cup all-purpose flour
1/4 cup butter, melted

Preheat oven to 375 degrees.

For the filling: Peel, core, and slice the apples. Place the slices on the bottom of a 9 x 13-inch baking dish. In a medium bowl, combine the cranberry sauce, sugar, and flour; mix until well blended. Pour the cranberry mixture over the apples. Be sure all apples are covered with the cranberry mixture.

For the topping: In a small bowl, combine the chopped pecans, oats, brown sugar, cinnamon and flour. Pour the melted butter over the mixture and stir to blend together well. Using your fingers, sprinkle the topping mixture over the fruit mixture in the pan. Bake at 375 degrees for 35 to 40 minutes or until the apples are tender and the topping is golden brown.

Note: This is delicious served warm with vanilla ice cream!

Enjoy!

Invite Some Friends Over For Coffee and This Delicious Southern Sweet Chocolate Pie

If you are trying to cut back on entertainment expenses this year, instead of going out invite some friends over for games, watching a movie, working a puzzle, etc and serve a selection of coffees, hot chocolate, hot teas and this wonderful Southern Sweet Chocolate Pie. It is not necessary to serve a complete meal. Make sure when you issue the invitation you are clear that this is games or whatever and dessert. With your selection of hot drinks, a bowl of mixed nuts, and this pie, you and your friends will have an enjoyable evening without a lot of expense. Perfect in this economy of tight budgets.

SOUTHERN SWEET CHOCOLATE PIE

1 pkg (4-oz) sweet cooking chocolate
1/4 cup butter
1 2/3 cups evaporated milk
1 1/2 cups sugar
3 tbsp cornstarch
1/8 tsp salt
2 eggs
1 tsp vanilla
1 unbaked 10-inch pie shell
1 1/3 cups flaked coconut
1/2 cup chopped pecans

In a saucepan over low heat mix the chocolate and butter, stirring constantly until blended. Remove from the heat then gradually blend in the evaporated milk. In a medium mixing bowl mix the sugar cornstarch and salt together. Beat in the eggs and vanilla then slowly blend in the chocolate mixture. Pour the mixture into the unbaked pie shell. Combine the coconut and pecans; sprinkle over the chocolate mixture. Bake at 375 degrees for 45 to 50 minutes or until puffed and browned. Cover loosely with aluminum foil during the last 15 minutes of baking if topping appears to be getting too brown. Allow to cool for at least 4 hours before serving; this will allow the filling to set. Garnish with dollops of whipped cream to serve.

Enjoy!

Bavarese alla fragola

come fare la bavarese alla fragola



http://www.youtube.com/watch?v=c3uF8v59sZo&hl=en

Let's Play Super Mario Sunshine, Pt. 35: 100 Coins In Ricco Harbor

You guys rule.



http://www.youtube.com/watch?v=22c4iF_SD3E&hl=en

White Hot Singles Tour - Antarctica 2009

I had some apprehension about heading to the end of the Earth, at the bottom of the globe where the nail supports it, to a land covered in 98% ice that has never supported any mammals or humans. Antarctica is the driest highest, cleanest, windiest and coldest of all continents, so cold even the polar bears stay away.

I escorted a group of 31 adventures, my most globally astute group ever. Getting the 7th continent stamped in their passports was on their bucket list. The collective motivation was also the amazing wildlife photography opportunities and we had a few experts among the group. Their passion began to dissolve my trepidation so I adjusted my enthusiasm to go boldly. Packing was my greatest challenge ever with dozens of thermal layers not to exceed 50lbs. December is austral summer with tolerable temps in the 30's to 40's. We were circumnavigating the scenic peninsula which the staff calls the "banana belt" for its mild weather. It was however, the winds that can top 100 mph and rough seas that I feared most.

Hurtigruten was an excellent line. They included pre and post cruise days in humid Buenos Aires with a city tour, Tango Show and giant juicy steaks. We then flew 3 hours south to Tiera Del Fuego and spent time enjoying its capital Ushuaia along the shores of the Beagle Channel. I dined on king crab and shopped for gifts of all things penguins.

We boarded the M/S Fram. "Luxury icebreaker" is an oxymoron but the Fram lived up to its billing. This small ship of 300 passengers is 2 years old and as well appointed as a private yacht. 36 ships are allowed to sail these waters. I believe ours is the best expedition boat of all. The first tourism was by Lindblad in 1969. People continue to pay tens of thousands of dollars to experience the purity of raw nature at her finest. Just 100 years ago, Antarctica awaited the imprint of human boots and sound of human voice.

I was surprised with a courtesy upgrade to a suite for booking a large group. Opening the door to the Rolf Olsen suite, I was overwhelmed with gratitude along with some guilt, so I kept the secret to myself. Stunning interior with a large bath, queen bed, mahogany cabinets and flat screen TV, but the only reception I could get was a video of a glowing fireplace. There was a big window but so difficult to sleep with 23 hours of daylight. My body clock was chronically messed up.

We set sail through the infamous Drake Passage. Friends warned me to wear the seatbelts at night if bunks had them. The 36 hour passage can go one of 3 ways: Drake lake, Drake shake or the dreaded Drake quake. Outbound was relatively calm waters but some remained sick in their cabins. Everyone walked the decks with a sway, as if drunk of whiskey. I had to pack some high heels which rendered me handicapped as I clutched the railings, but I welcomed the challenge to strengthen my core balance. Later in the fitness room, my yoga poses all turned into summersaults. The night sail was calmer, like sleeping on a waterbed.

There were daily informative polar lectures by experts including a biologist, geologist and photographer on this big rock 50% larger than the USA. We learned of its fascinating history and the fragile ecosystem of this mighty continent. The biggest threat is ice melting due to atmospheric pollution. I took notes on the wildlife: 200 species of ice fish, 6 species of seals and 17 of penguins. There are 340,000 Emperors left. All species are on the endangered list. In early 1900's, 2 million seals were killed. Then 41 "factory ships" nearly decimated the whale population. In 1986, a moratorium was set on commercial whaling; however Japan continues the slaughter on the grounds of "scientific research." I only saw 2 orcas and 1 humpback the entire voyage.

One must be extremely flexible on this unpredictable journey. There's no set itinerary for landings. We were fortunate to be able to get off every day. Temperatures are only a guessing game as they can drastically change hour to hour. Everything depends on the katabatic winds. Their ferocity has been recorded up to 186 mph!

Day 2, we sailed into an active volcanic caldera where our ship had just 300 feet to navigate. Then we were given warm jackets to keep and boots to borrow. We boarded small "polar boats," 8 person capacity, which are far sturdier than zodiacs. First stop, Deception Island which was like stepping into a black and white 1940 photograph. Some in my group stripped down for a polar swim. There was a defibrillator onshore. I just waddled behind a team of penguins. Penguins take center stage numbering in the thousands. They look so happy tobogganing down hills and building their nests. Stones are the precious gems of Antarctica, the element necessary to build nests. We cannot pilfer a pebble here. It takes 3000 stones for a penguin to build a single nest. Birds circle overhead looking for opportunities to steal eggs. My favorite specie is the Macaroni penguins because of their crests of orange pinked-out Mohawks. Penguin poop is omnipresent with a stench as pungent as wasabi.

Our next excursion was an iceberg safari through Wilhelmina Bay. Our polar boats propelled fast and furious over chunks of ice. The day was warm with ice melting like scoops of gelato. My camera couldn't click fast enough yet no equipment could capture the beauty. It was an open air museum of colorful ice art. The blue hues were as transparent as sapphires and tanzanite. The white hues as luminous as diamonds. And silence so profound as if we were the last humans on earth. Anne whispered, "this is like a movie set." Myra whispered back, "this is God showing off." More silence to hear our hearts beat. Then suddenly a glacier calves off with the deafening noise of an airliner crashing. Stillness then drama. We sailed on past mini-bergs the size of houses to ice shelves 200' high. Some glaciers were miles long. They can fracture into hundreds of pieces, many large enough to sink the Titanic. In 1996, a frozen chunk the size of Belgium floated off to New Zealand.

In the following week, there were other remarkable landings; Peterman Island with colonies of adellie penguins and imperial cormorants. Port Lockroy, a British base with 5 researchers, countless penguins, a post office and the world's most southern shop. We all bought $45 T-shirts. Neko Harbor, our first and only chance to step on the mainland. Halfmoon with adorable chinstrap penguins numbering 8000. Finally, Yankee Harbor on Greenwich Island featuring fur seals. They lined the beaches still as big grey boulders. These are the "penguin eaters" that consume 30 per day. We cruised on through Lemaire Channel. There was extraordinary reflections fjords on blue waters for 7 miles. The crew calls this "Kodak crack."

The rest of the time was creating onboard entertainment. If you don't want to get to know anyone, cruise on a mega-liner. On this intimate ship, we made friends. Our fellow voyagers were sophisticated travelers to some places I never heard of. I won't forget young Robert from Leeds, just 22 years old and now on his 7th continent with 100+ countries under his belt. For dining, it was the best cruise cuisine I've tasted with a plentiful and fresh variety of seafood to reindeer. Grills were strapped to a deck outside to cook Argentinean steaks. The sinful deserts should be featured on Food Channel's Ace of Cakes. For me it was death by chocolate with the ever flowing rich hot chocolates that I tried to limit to 5 a day.

Back into the Drake Passage we experienced the "Drake shake." It was as turbulent a carnival at sea riding up and down a Ferris wheel combined with the side by side swaying of a Tilt-A-Whirl. Sometimes I felt like I was on the set of the Deadliest Catch. At midnight I looked out my window to an angry sea of foam stirred with 20' swells that looked like a tsunami. Frighteningly magnificent! My camera couldn't capture the scale of it all. I then I laid face down straddling my bed to ride it out by bed-surfing.

By morning it was too great a challenge to shower, so I headed to an empty dining room for breakfast. Plates were crashing out of spring holders. Why don't they use plastic? Peter, the purser tells me we were fortunate as waves can reach 60'. "On a cruise 2 weeks ago, there was no dining with people confined to their quarters with crackers," he said. Most passengers made it to dinner later, staggering in like they just entered a pinball machine. I was shocked to discover my group did just fine with all this while I feared that surely our boat would tip over. During our desert of Baked Antarctica, a large albatross flew alongside our window. It is called a magical bird because it can fly miles without ever flapping its wings. On our last night, we sailed towards Cape Horn which holds the largest graveyard of ships anywhere. But we were blessed with the Drake lake on a sea as smooth as frozen custard.

Regardless of the Drake, everyone loved this magical journey to "The Ice" with the sun, the snow and the penguins. I joyfully reflect and ponder what its future holds. Strict rules now protect this pristine environment of powerful landscapes. It's called Sustainable Tourism and the wave of the future. Numbers of tourists will eventually be limited to places like Galapagos, Machu Picchu, Serengeti, the Mara, Greenland and more. Antarctica had 6700 tourists in 1992. By 2008 there were 36,150. Studies reveal that expense does not deter visitors here. In March 2011, regulations will harden. If restrictions aren't set, it's a free for all. I've witnessed remote nature sites scarred with hotels and runways and corrupted by greed. This delicate eco-system of Antarctica can't handle the masses.

To go now or not to go, that is the question. I hope to bring a group here again to this land of eternal ice before it's too late. Whiter than white, no place is as remote or unique. Antarctica was a spectacular show of God's incredible creations, truly the world's last great wilderness.

Report 07/06/09 Un'amica di nome ILARIA

Report 07/06/09 Un'amica di nome ILARIA Economia UN'AMICA DI NOME ILARIA di Giuliano Marrucci del 07.06.09 Quando in un'azienda le cose cominciano ad andar male e cambia continuamente di mano può accadere che si decida di spostarla, magari a centinaia di chilometri. E a questo punto, la gente che ci lavora deve decidere se spostarsi o rinunciare al posto. Ma esiste una terza di alternativa. Il finale della vicenda è un gelato...



http://www.youtube.com/watch?v=tH0_SYxevo4&hl=en

Super Mario Sunshine Freeruns Competition - Point System

EDIT: The Swim on Lava and the Gelato Beach's Dune Bude Cannon glitches will be 2500 points. -------------------------------------------------- If you want to be added, see this video first: br.youtube.com In this video, every pontuation for every move you make on a freerun are here!



http://www.youtube.com/watch?v=jtQK9e9ii_Y&hl=en

corso abject d'intaglio 4-6

Corso base d'intaglio frutta



http://www.youtube.com/watch?v=FA9CYcctMIE&hl=en

The meeting of kindred spirits from dh4rma

http://www.youtube.com/watch?v=wTpvoJs3DAg&hl=en

Ice cream with liquid nitrogen to beer in 1 minute

Prepare Gelato with liquid nitrogen without the use Tues blender in short time and with many associated benefits .. the Taste of Beer



http://www.youtube.com/watch?v=Dpyn5I6elnY&hl=en

L'isola del Gelato - Piazza Yenne, CAGLIARI -

Gelato - sufiano



http://www.youtube.com/watch?v=M5SmTggF2Dc&hl=en

Let's Play Super Mario Sunshine, Pt. 6: Three Shines In One Video? Wow.

We get all but the last Shine in the first world, then get a quick look at Gelato Beach. And then the Princess gets captured. AGAIN.



http://www.youtube.com/watch?v=ynZXmDQ0kL4&hl=en

Davide Prompt assaggia un cellulare - Cazzata - Lanciano

Disclaimer: Do not try this at home! Saturday, July 5, 2008 Let's pick something in a local UN Waterfront Fossacesia popular that, for privacy issues call Mar "The sweet life." Finished my ice cream I feel hungry again a slight ... That reputation is not just "E, but more please phone ... After all the careful analysis of the phones menus, as far as my one and opto The biggest Notice in my oral cavity can place ads (Sony Ericsson V800) ... enjoy!ps.: notare la maglietta "dannato www" di Elio e le Storie Tese... :D Visitate il mio canale per altre succulenti cavolate! :P Ciao a tutti da Davide Prompt



http://www.youtube.com/watch?v=qcBXejAdKSA&hl=en

Let's Play Super Mario Sunshine, Pt. 8: Whoa, what's great

First, the mirror service, then the fight with a very large and pissed off-wiggler.



http://www.youtube.com/watch?v=xBK97JImdew&hl=en

How to find good recipes Apple Crisp

Apples are a popular fruit because of the great advantages that they can make to health. They are made even more popular because of its high nutrient content that they put on the bodies of men. Over time, people thought of different ways to enjoy apples - beyond the traditional way of eating the fruit itself - apple juice, apple pie, Apple Shake and Apple were also dessert recipes.

One of the most famous sweet Apple is the apple crisp. Basically, this isApples covered with ingredients and real taste of the fruit juice. Many people go crazy for its taste delicious. More people will die, even the best Apple Crisp recipe to find. want to have a majority of those who have tasted the dessert more - they even want to learn how to create one.

Find a good recipe for Apple Crisp can be classified into three major points: the author, ingredients and nutritional value.

You can search by alocal library. You can ask for help and ask the sales, maybe he or she may advise you to read a famous cookbook for you. In view of the author of the book, you can tell whether the recipe is worth buying or not. Better check the other recipes that came with the author.

To help in your search, you can also decide to check the recipes are available online. You have two options when you decided to find dessert recipes on the Internet.Most websites offer free guided tours recipe. There are many of them. No need to go through all these recipes. You can refine your search by simply looking for star ratings from people who have already tried the recipe. Comments or suggestions are important. Just read what others are saying you have a better idea of how this particular recipe was found. However, if you have many variations of the recipe Apple Crisp, would be betteraffordable recipes online that are complete and comprehensive.

The next thing that the recipe for an apple crisp is a good looking at the ingredients. Remember, an ingredient may not be available in a single recipe, but it can be seen in another recipe. You'll see some recipes for apple crisp with chocolate, and some with raisins. 're looking for a recipe to compliment your palate.

And last but certainly not to be considered at least the diet part of the recipe. This does not mean thatAll the recipes contain the same amount of vitamins and minerals. Whenever possible, choose an apple crisp recipe that provides a breakdown of all the nutritional value it contains. Select does not contain a bit 'too much sugar or artificial flavors a recipe.

The food is much more fun, especially if you choose the best recipe for a dish or dessert. By this note three important points, you and your family certainly a kind of Applecrispy recipe that will never forget.

Matrix Gelato Machines - Whipper Chrism

This is a device that natural whip cream, bars, restaurants, pubs



http://www.youtube.com/watch?v=ihz1-61lyS8&hl=en

New Zealand Dining Destinations

1. Food at Wharepuke

Fine dining in Northland

This unique Cafe & Restaurant is set amongst a lush sub-tropical garden, and serves European and Thai inspired food. It is a family owned and operated business and it is clear to see their passion for great tasting food. This all comes with a side order of fantastic service as well.

2. Gina's Pizza and Pasta Bar

Funky Italian Restaurant in Auckland

CIAO and welcome to Gina's Pizza & Pasta Bar also known as 'Gina's'. They serve mouth-watering Italian food, which is not limited to pizza and pasta. Their service is genuinely Italian with exuberance and style.

This is a very cool restaurant but not one to go to if you are wanting peace and quiet. The atmosphere here is very joyful and lively and you will struggle to find anywhere else in Auckland quite like it.

3. Miles Better Pies

Cafe / Pie Shop in Fiordland

Come to Miles Better Pies and you can choose from 16 varieties of gourmet pies, including venison!

But wait, there's more! You can also get pasties, sandwiches and home-made cakes and squares, and of course the best coffee in town.

So if you are ever is this amazing part of New Zealand you won't want to miss out on having one of Miles Better Pies. It is simply the best!

4. 3C Bar & Restaurant

Restaurant in Wellington

At the turn of the 20th century the Colonial Carrying Company sailed to all parts of the globe to procure the exotic, the necessary and the familiar for our developing nation.

Today, 3C bar and restaurant proudly continues in that same merchant adventuring tradition, using our hard-won knowledge and worldly connections to source the best in food, beer and wine from the four corners of the world, and believe us when we say they make a mean burger.

Situated in the heart of Wellington's exciting new Chews Lane entertainment precinct, 3C eagerly awaits your custom.

5. Beyond the Bridge Cafe

Cool little cafe in Manawatu

This really is a peaceful place for a cuppa and a bite to eat, and best of all they have an outdoor pizza oven. Way cool.

So if you are in Manawatu and you are looking for that much needed cup of tea, you won't find anywhere better than Beyond the Bridge Cafe.

6. Take Five Restaurant & Jazz Bar

Restaurant in Hawkes Bay

Take Five restaurant dining is intimate with the emphasis being on giving the customer time to enjoy the food and wine experience say Proprietors Peter Greene and Lesley Kingston.

Along with this, the restaurant offers up live jazz every Friday and Saturday evening.

Really cool place to come for that complete dining experience.

7. The Mussel Pot

Quirky Restaurant in Marlborough

The Mussel Pot is a quaint little restaurant / cafe situated in Havelock, Marlborough. Havelock is known as the "Greenshell Mussel Capital" as over 85% of New Zealand's famous greenshell mussels are grown and harvested at their back door in the pristine waters of the Marlborough Sounds.

As you can imagine our menu strongly features these mussels, but having an Italian Owner and Head Chef we also have lots of choice for the non-mussel lover.

But just in case you are wondering, yes, you are guaranteed delicious Marlborough mussels harvested in local waters, fresh and live to The Mussel Pot all year around.

8. Logan Brown Restaurant and Bar

Fine dining in Wellington

Everything you would expect from a leading fine dining restaurant except the pretension. Owners Logan and Brown believe having high standards doesn't mean their restaurant has to be formal.

The food concept is about honesty and simplicity with a balance of taste and textures without muddling the flavours. Plate presentation is important, but the real focus is on cooking correctly and creating dishes that eat well.

The style of service is warm and friendly with an emphasis on accuracy and product knowledge and an understanding that service needs to be tailored to individual diners' needs.

9. Mrs Clark's Cafe

Brilliant little cafe in Southland

True café style food, coffee and service. Their food is fresh and simple but tasty and home made.

The ambience here is so relaxing and some people never want to leave! They have sourced most of their food locally and it is all freshly made too. The eggs are amazing and come from very happy chickens down the road which are fed organically and are free range. There are many vege and gluten free items on the menu too.

Nothing here is fancy, the food isn't over garnished and there is no pretense to what the hosts do. The menu is kept affordable, and the date scones have cult following. Utmost pride is also taken in the coffees.

Overall they do their best to treat everyone the same, taking the time to chat to customers if able and making every effort for customers to feel as if they have come home.

Every day the staff are told how much they love Mrs Clark's Café and for them that is the true reward for working so very hard!

10. The Naked Possum

Unique cafe in Nelson + Tasman

The Naked Possum is an "eco tourism" gem situated at the edge of the Kahurangi forest in Golden Bay, New Zealand. Nestled in idyllic bush surrounds at the base of the Whakamarama mountain range it overlooks the Kaituna River and the entrance to the beautiful Kaituna Walking Track.

Their mission is to support the eradication of the brush tail possum (a destructive pest in NZ) in order to ensure that our diminishing native forests are protected and preserved. They are particularly passionate about the restoration of the once magnificent rata forest in Golden Bay so actively encourage ongoing pest control, and the follow up planting of rata trees, in this region.

The Naked Possum is a must do "destination" experience incorporating an eco tannery, a retail possum shop, a rata nursery and a fully licensed, award winning café... complete with large outdoor fire, spit roast and barbeque.

11. Waitete Restaurant, Cafe & Ice Creamery

Excellent restaurant in the Coromandel

This restaurant exists to provide ambiance, excellent service and great tasting food for their guests. They are open 7 days a week for lunch and dinner and even have their own ice cream factory on the premises. This produces delicious ice cream, gelato and sorbets. They have room to entertain up to 75 people inside and about 50 over the summer period.

The Personal Philosophy of chef Roland Straessle is: "Totally customer oriented fresh food excellent service and an ambience based on the German word GEMUETLICHKEIT which encompasses everything from the first smile when the guests arrive over the ambience, service and the food to the time after the meal when the customer just lingers and enjoys his time with friends or family in our surrounding, until he decides when it is time to leave."

12. The Works Cafe Restaurant

Restaurant in Eastland

The Works Café Restaurant is located in the "Old Brick Building by the Port", the last remaining reminder of the Gisborne Freezing Works at the Port of Gisborne. The building housing The Works Café Restaurant was the "Sausage Factory" part of the Freezing Works and reminders of this are seen in the Restaurant.

During the summer you can sit under the grapevine canopy and sample the ambience of this location and restaurant while watching the boats slide gently into the inner harbour. And in the winter, you can sit inside with the fire warming the exterior while the good wines and food keep the inside comfortable and warm.

Mexican Desserts - The Joys of Discovering

For many people, the words "Mexican Food" evoke a mixture of heavenly smells and tastes as well as colorful blends of flavors and spices. While this is all true, one of the "best kept secret" is just how delectable and varied these desserts actually are. In fact, in Mexico, many will tell you that nothing finishes off an authentic Mexican meal quite as well as a Mexican dessert.

Mexican desserts have been influenced by such varied cultures as the Mayans and the Aztecs, with a little bit of Europe thrown in. However the main influences can be traced back to Spain and France - both countries having heavily impacted Mexico's view of food and how to grow and prepare it.

Many authentic desserts contain sugar, fruit and milk as their base ingredients. Other delectable items such as vanilla and nuts are added to create some mouth watering traditional desserts such as flan (or creme caramel), Calabaza Dulce and Bunuelos. While these may sound complicated to make, they are surprisingly easy and fast with ingredients that are readily available in any kitchen.

Certainly, one of the great joys, when creating and cooking a Mexican dessert, is the fact that you can whip up a scrumptious recipe without having to worry about finding all the necessary ingredients, which is not always the case when you choose to make a recipe from other countries. Don't forget that freshness is a must when it comes to Mexican food and this includes the desserts.

As with most cultures, food and desserts are highly associated with traditional events and, of course, traditional desserts can be found at both small and large gatherings. What would a party be without a sweets table?

If you are intrigued by Mexican Desserts, but feel a little intimidated, you are encouraged to visit a number of online websites that offer both more information and lots of easy to make, yummy dessert recipes.

Find out for yourself just how truly scrumptious and easy these "little dessert gems" really are to make and, of course, to eat!

Let's Play Super Mario Sunshine, Pt. 49: Noki Bay Blue Coins A

First I clear out Ricco Harbor and Pinna Park of the last blue coins, then go to town on Noki Bay.



http://www.youtube.com/watch?v=I0Q9ldxmjnE&hl=en

Road Tasted - Kyria Tokash

Jamie and Bobby Deen head to Zozo's, where they meet with Kyria, the creator of her famous Mint Chocolate Brownie Gelato. Creator of many other flavors as well, Kyria, a trained pastry chef, is very particular about her ingredients and educates the boys on the art of making Gelato.



http://www.youtube.com/watch?v=fzbwIjXMH8k&hl=en

Making a Dundee Cake

Dundee cake makes an excellent christening, wedding or Christmas cake which will keep for some months in a tin.

The following ingredients are required.

6 ounces of butter, 6 ounces of sugar, 4 small eggs, 1 heaped tablespoon of ground almonds, 1 cup of sultanas, 1 cup of currants, 1 cup of chopped mixed peel, 2 tablespoons of milk which has been boiled and cooked with 1 tablespoon of sugar, 3 ounces of halved glace cherries, grated rind and the juice of half a lemon, 1 level teaspoon of baking powder, 1 tablespoon of brandy, and 1 ounce of blanched split almonds, and a pinch of salt.

Firstly the dried fruits have to be prepared, and this needs to be done several hours prior to making the cake, which makes it impossible for them to sink to the bottom, and brings out the flavour and juices.

You need to put the glace cherries, sultanas, currants and peel into a casserole, and mix them thoroughly with the hands, cover with a lid or foil and put into a slow oven (220-240° F.) until it is well heated through, stirring it at least once with a fork, for about 20 minutes, or until it is sticky.

Take it out, and let it get completely cold before using. Rolling dried fruit in flour makes the cake hard, and washing has the same effect.

Next cream the butter well, work in the sugar, and when white and creamy add the eggs one at a time alternately with a good sprinkle of flour, beating well all the time.

Stir in the ground almonds, and add the dried fruits, peel and the lemon rind and juice, also a pinch of salt.

Mix the remaining flour with the baking powder, mix it into the mixture, and finally stir in the brandy or rum.

Turn into an 8-in. cake tin that has been greased and lined with greased paper.

Cover with foil and bake in a slow to moderate oven (300 degrees F.) for about 2&1/2 hours. Half-way through cooking time remove the paper and scatter the split almonds on top. Test with a skewer before removing from the oven, and 5 minutes before it is ready brush over the top with the sweetened milk, then put it back to give it a nice glaze when it is dry.

Finally and very importantly, do not remove from the tin until it is cold.

First Birthday Cakes - 7 Tips For A Killer Cake

First birthday cakes are often the most stressful part of
planning a baby's first birthday. Many new mothers want
something special and memorable, yet easy to prepare.

The problem is they're just not sure where to start. Should
you choose a cartoon character or an animal? Is a rectangle
one better, or should you go round? Well, fear not. Here are 7 easy first birthday cake tips
that will help you make the perfect cake.

1. Make It Kid Approved -

The first thing to keep in mind
is that you need to make the cake with the kids in mind.
Ok, so this may seem like a no-brainer, but consider what a
kid likes in a birthday cake.

Gooey and sticky are always winners. Bright colored icing is
a must. Also, keep in mind that your new baby will likely be
eating it with their hands, so something spongy will help
make it finger-friendly.

2. Make It Look Like It Can Move -

Chances are your little
one will never remember this cake. But you can make it one
they recognize and enjoy. But one-year-olds are learning
about shapes and movement. Consider decorating it with cars
or trains. Use big shapes.

3. Go Easy On The Sugar -

Your baby, as you know can have
a sensitive stomach at times. By making their cake with
less sugar, you can make sure their little tummy plays
along. One easy way to do this is to use whipped cream
instead of icing. It's easier to spread, too.

4. Two Is Better Than One -

With a first birthday [http://www.squidoo.com/firstbirthdaypartyideas], the mess is inevitable and
frankly, your baby is more likely to treat their cake like
modeling clay rather than food. But you have the guests to
consider too. So, try making two cakes, a larger one for
the guests, a small one for your baby to smash. That way
everyone gets cake and a video-opp too.

5. Use A Thin Layer Of Icing First -

Icing the cake can
make you want to cuss (bite your tongue, though). It never
seems to fail that chunks of cake get ripped off while
spreading the knife.

Two things you can do: one let the cake cool all the way.
And second, spread a real thin layer of icing first and let
it sit. This will make the second, real layer much easier to
spread. Plus it's easier to camouflage places where the cake
has peeled off.

6. Draw On It -

When cutting your sheet cake into a shape,
use icing to draw on it first. This will ensure you have
the shape you want before cutting. Plus the icing tastes
better than an ink pen (that was bad, I know).

7. Make Your Cake Number 1 -

And finally, here's an easy
way to cut your cake into the shape of a one. First, take
your sheet cake and cut it down the middle long ways. Use
one of these halves to make the "foot" and "upper lip" of
the 1. The other half will be the main body of the 1.

To do that simply cut the selected half at the 1/3 mark.
Take the 2/3's piece and place it at the bottom of the first
long piece. That's your foot. Then take the 1/3 piece, cut
it once from corner to corner, making a triangle, and use
one of these as the "upper lip." That's it. Oh, and snack on
the leftover piece.

There you go. First birthday cakes don't have to be the
Booga Bears. With some simple techniques, you can pull off
a winner very easily.

And if you want additional first birthday party ideas,
visit my blog.

blog 41

Forbidden fruits sometimes seem the sweetest...especially when they are gelato or your dad's girlfriend. Here's a little diddy about wanting what you shouldn't have.



http://www.youtube.com/watch?v=4OyVZ_3AVdg&hl=en

Boston Cream Pie Recipe

If you are looking for a dessert that is not only a pie, but also a cake this recipe is for you. This Boston cream pie recipe is delicious and combines the taste and texture of a cake and a pie all in one. It originated from a pudding cake pie and is considered to be a creation of the famous French chef Sanzian. In fact, in 1996 the Boston Cream pie was even named one of the official desserts in Massachusetts. You can use this recipe to make one for yourself to find out why it is such a popular dessert.
Ingredients for Boston cream pie Recipe:
o 1 ¼ cups of white sugar
o ¾ cup of butter or 1 ½ sticks of butter
o 1 teaspoon of vanilla extract
o 2 eggs - large
o 2 - cups of cake flour - not self rising
o 2 ½ teaspoons of double acting baking powder
o ½ teaspoon salt
o ¾ cup of milk
o 1/3 cup of sugar
o 3 tablespoons of cornstarch
o 1 cup of milk
o 3 eggs - large
o ½ cup of heavy cream
o ¼ teaspoon salt
o 1 teaspoon vanilla extract
o 3 - tablespoons butter
o 6 ounces of bittersweet chocolate
o 3 tablespoons of water
o 2 tablespoons of butter
o 1 ½ tablespoons of light corn syrup
o ¼ teaspoon of salt

Directions for Boston cream pie Recipe:

To make the cake:

o Preheat the oven to 350 degrees
o Butter and flour a 9 ½ inch spring form pan
o Combine sugar, butter and vanilla
o Mix together with an electric mixer until light
o Beat each egg in
o In a separate bowl - combine the flour, baking soda and salt
o Add to the mix and then add in the milk
o Pour this batter into a greased pan
o Bake in the oven for 50 minutes to 60 minutes
o Let the cake cool

For the filling and custard:

o Combine the cornstarch, milk, eggs, sugar, cream, salt and vanilla
o Whisk together until it is smooth
o Bring this mix to a boil over medium heat
o Continually whisk
o Let the mix boil for a couple of minutes
o After removing from heat, whisk in the butter
o Set the filling to cool
o Whisk the mix occasionally

For making the glaze:

o Melt the chocolate, butter, water, corn syrup and salt
o Stir the mix until it is smooth
o Remove the top part of broiler from heat

Putting the mixes together:

o Take the cake out of the pan
o Cut the cake in half using a knife
o Place the first half of the cake on a dish facing up
o Top the cake with the custard
o Place the second half on the top
o Coat the cake with the glaze and allow the glaze to drip down along the sides of the cake

This Boston cream pie recipe is an excellent choice to serve as a dessert after a good meal or on its own for a treat anytime.

NEMOX Tuttogelato

In brevissimo tempo prepara gelati, granite, sorbetti, yogurt gelato. La macchina e dotata di un potente impianto di raffreddamento autonomo con compressore. In 20-30 minuti produce gelato per 10-12 persone (1200 gr.)



http://www.youtube.com/watch?v=aaOvher8qgQ&hl=en

How To Make Fondant Icing Roses For Cakes

*If you are not accustomed to working with fondant icing or have not made roses before then make sure you buy enough fondant for several attempts- practice makes perfect.*

Method 1

These instructions once perfected will give you perfect roses commonly used on wedding cakes; this method is tricky and it is recommended you practice making the roses before the day of preparation.

Break off a small piece of the fondant and roll it until you roughly have a 1" diameter ball. Shape the ball into a cone by pinching one side of it; ideally you want the cone to be 1.5" tall.

To make a petal roll a ball of fondant roughly a quarter of the size of the previous, do not worry too much about size, if in a later stage you are finding that the sizes of the petals are too small then start again.

Once you have your ball we want to flatten it to form a petal; use your thumb and press down on the ball. You want to create a circle that is 2" in diameter, it is important that the petal is about ¼" thick on the bottom and thin on the top.

*For a more realistic look ensure that the petal tips are paper thin.

Having created the first petal, apply to the base of the cone, carefully wrapping it around finishing with a furl at the top to create a bud.

It is best to start by applying the thick side of the petal to the base of the cone then carefully wrap the thin 'petal' around- slightly bending it over itself to create a bloom effect.

Do the same with the three remaining petals; applying them from the bottom bud and delicately shaping the thin top to replicate a rose's petal as it unfurls from the bud.

Make five more petals, this time slightly larger than the originals but ensure you still keep the tips as thin as possible. Apply these final petals lower down on the base than the previous petals, spread the petals evenly round the base layering them up and curling the edges back a slight bit more to create more bloom.

Continue layering the petals on until you are satisfied with the fullness of the rose.

Method 2

Here is an even simplified method for creating a less detailed rose, although in my opinion it is a more modern look. This method will give you a rose that if kept pure white with perhaps a small silver sugar ball placed on top of the bud will be suitable for wedding cakes; however, if used with bright coloring they will be perfect for birthday cakes. This method is easy to change and I recommend experimenting to create variations on the basic rose.

The method is as follows.

Roll out your colored fondant icing till it is 1.5cm in thickness, 15cm in width and 20cm in length. Arrange the rolled out icing in front of you so that the 20cm length is the side closest to you.

Take the top of the fondant rectangle, pull it towards you and fold it on top of itself to create a smaller layered piece of fondant that is 3cm thick and 7.5cm wide. Do not flatten or squeeze the two layers together at all, try to leave a small cavity of air/space in the fold to create volume in your petals.

Cut off 1cm of length from each end of the rectangle.

Take one of the short ends of your rectangle and begin to roll it up like a swiss roll; however you do not want the rose to look like a log so to create a bud pinch the base end as you continue to roll the fondant length around itself. This should create a basic rose shape.

After cutting off any excess icing carefully push back and separate the layers to give the flower more shape. To finish cut little leave shapes out of green icing and stick to the underside of the rose.

If you want to create the side of your iced cake make several of these flowers and link them by the green leaves creating a rose chain around your cake.

To completely change the finished look of the rose cut the folded over icing and pinch to create a two layers of thin petals; once rolled splay the thin layers out to create a carnation style flower.

Method 3

Here is a third method for creating flowers, this time small buds, that when made in quantity can be used to create a bouquet effect or simply used to decorate cupcakes by themselves.

Take a small ball of fondant around 2cm in size and roll it into a 0.5cm thick sausage shape using a small rolling pin roll out the icing until it is of a really thin consistency.

Using your fingers apply pressure and pull the icing at one side so that this side becomes thinner than the other, further thin it out by using a cocktail stick as a rolling pin.

Carefully roll up the length of the icing like a Swiss roll. Take the little icing roll which should be around 1-2cm diameter and smooth the edge in the outer layer with the aid of the cocktail stick.
Pinch the roll 3-4cm from the 'bloom' to get rid off the unused icing and to encourage the outer layers of the roll to splay out.

Very gently with your index finger separate and furl back the layers of the roll to create the effect of petals. It may be useful to use your cocktail stick or a tissue covered cocktail stick (to protect the shape of the icing) to slightly separate the layers of the roll and shape them backwards to create the effect of a bloom.

Take catering scissors (ordinary sharp scissor will also do) and cut the roll so that it is only 1.5-2cm of the bloom is left.

This leaves a small flower that when produced in bright colors look brilliant on top of iced cupcakes and birthday cakes; turning a celebration cake into something special!

Air Mail Special

Once again here's the high priest of jump and jive, the one and only Mr Ray Gelato and the fabulous Giants Orchestra with a high energy workout on the Benny Goodman classic "Air mail Special".



http://www.youtube.com/watch?v=U4DbHUnfI2A&hl=en

Peanut Butter Fudge Recipes - Easy Peanut Butter Fudge

Here's a great tasting fudge that's perfect for company or potlucks.

1/2 cup butter

2 cups brown sugar

1/2 cup milk

3/4 cup peanut butter

1 teaspoon vanilla extract

3 cups confectioners' sugar

Directions

Grease an 8x8-inch pan.

In a saucepan, melt the butter over medium heat.

Stir in the brown sugar and the milk. Bring to a boil, boiling for 2 minutes, stir frequently. Remove from heat.

Stir in the peanut butter and the vanilla. Put the confectioners' sugar into a large mixing bowl. Pour the peanut butter mixture over the sugar, beat until smooth. Pour into prepared baking pan.

Chill in the refrigerator until firm. Cut into squares.

=> Mom's Creamy Peanut Butter Fudge

A super creamy homemade fudge that'll melt in your mouth.

4 cups white sugar

1 cup light brown sugar

1/2 cup butter

1 (12 oz.) can evaporated milk

1 (7 oz.) jar marshmallow crème

1 (16 oz.) jar peanut butter

1 teaspoon vanilla extract

Directions

Grease a 9x13-inch baking dish.

In a saucepan, combine the sugar, brown sugar, butter and the evaporated milk. Cook over medium heat. Bring to boil, stirring constantly. Boil for 7 minutes. Remove from heat.

Stir in the marshmallow crème, mix well until crème is completely melted. Stir in the peanut butter and vanilla, mix until smooth. Pour into prepared pan. Let cool. Cut into squares.

=> Grandma's Crunchy Peanut Butter Fudge

This fudge is easy to make and has the added bonus of crunchy peanuts.

4 cups white sugar

1 (12 oz.) can evaporated milk

1 cup butter

1 cup crunchy peanut butter

1 (7 oz.) jar marshmallow crème

Directions

Butter a 9x13-inch baking dish. Butter a 3-quart saucepan.

Place the buttered saucepan over medium heat and combine the sugar, evaporated milk and butter. Cook and stir constantly until fudge reaches temperatures between 234 and 240 degrees on a candy thermometer.

If you don't have a candy thermometer, drop a small amount of syrup into cold water. You can use this test for doneness: Drop a small amount of the sugar mixture into cold water - it should form a soft ball. Take the ball out and flatten it on a hard surface. This is the soft ball stage.

Remove from heat and stir in the peanut butter and the marshmallow crème. Beat well until mixture is smooth. Pour into prepared dish. Let cool. Cut into squares.

=> Chocolate Peanut Butter Fudge

Whip up this fudge recipe in no time and watch it disappear just as fast.

3 cups white sugar

1 cup evaporated milk

1/4 cup cocoa

1/2 cup peanut butter

1 tablespoon butter

Directions

Butter one 9x9-inch pan.

In a saucepan, combine the sugar, evaporated milk and the cocoa, stir over high heat until mixture reaches a roiling boil. Lower heat to medium and continue cooking until mixture gets to the soft ball stage (drop a small amount into water, take it out, then it should flatten easily on a hard surface).

Remove from heat. Stir in the peanut butter and margarine. Beat by hand until mixture is creamy. Pour into prepared pan. Let cool. Cut into squares.

50por1 - 2a Temporada - Viagem pela TOSCANA - Visitando a Gelateria Sergio Dondoli

50por1 - 2a Temporada - Meia Noite - Rede Record Durante su viagem pela Toscana, Alvaro Garnero para e San Giminiano e visita uma das melhores sorveterias do mundo eo seu dono, o sensacional Sergio Dondoli. Sorvete em italiano é gelato. E é também o nome da sua forma original, porque o sorvete, pelo menos como a gente conhece, foi inventado na Toscana. Quem inventou ninguém sabe, mas quem espalhou a novidade para o mundo foi Catarina de Médici, uma italiana que acabou se tornando rainha da França. Quando Catarina se mudou para Paris ela fez questão de levar seu próprio mestre sorveteiro para cidade. E foi assim que o gelato toscano conquistou o mundo. A gelateria di Piazza é do Sérgio Dondoli. Sérgio Dondoli é um dos dez maestros de gelato em atividade hoje na Itália, e sem dúvida o melhor o que é comprovado pela quantidade de prêmios que conquistou. Confira tambem no site www.50por1.com.br



http://www.youtube.com/watch?v=XTp2l2Nz3y0&hl=en

ijssalon Gelato di Lucca, Voorthuizen, NL

Welkom in onze ijssalon!



http://www.youtube.com/watch?v=ZVBoEDocZ08&hl=en

Matrix Gelato Machines ice chrism pasteurizer

excellent pasteurizer ageing tank for ice cream mixes



http://www.youtube.com/watch?v=-HkJP5oF4CQ&hl=en

(Part 8) cool mario sunshine playthrough with playingwithmahwii

This is part 8 to my super mario sunshine playthrough with playingwithmahwii. Hope you enjoy



http://www.youtube.com/watch?v=sjC0SzFZUP0&hl=en

Frozen Peach Dessert Surprise Recipe

This is a great recipe for ice cream lovers; it will be a good recipe for the first batch of fresh peaches. It is also a good recipe for the family get together, or just a lazy hot summer afternoon. I am a peach fan, and when I have a recipe that calls for the fresh juicy peach, you will see it on this website! I hope that you enjoy this wonderful peach recipe.

Frozen Summer Peach Ice Cream Surprise Recipe:

1 ½ Cups of crushed/crumbs vanilla wafers, divided

2 ½ Cups sliced fresh peaches, or frozen peaches if they are out of season. Fresh peaches work the very best!

½ Cup sugar

1 Tablespoons of fresh lemon juice

½ Tablespoon of a really good vanilla bean paste

1 Cup of softened Blue Bell Home-made Vanilla ice-cream if it is available, if not use a very good store brand in your area. If you have your own ice cream make you can make your own vanilla ice cream and use it if you prefer. This is an easy to make recipe, so we are using a store bought ice cream.

First you will spread half of the vanilla wafer crumbs in the bottom of an 8 or 9 inch baking dish. In a food processor or a blender you will add the peaches, sugar, lemon juice and the vanilla bean paste. You will run the blender or food processor for about a minute. You will stop the blender at least once to scrape down the sides to make sure you get all of the peaches and sugar blended until it is a smooth texture. You will then pour the peach and sugar mixture into a large bowl, and gently fold in ice-cream. You will then pour over crust and sprinkle any remaining cookie crumbs on top of the peach dessert. You will then cover with plastic wrap and freeze for about eight hours until good and frozen. When you are ready to serve this peach dessert you will then remove it from the freezer and let it sit at room temperature for at least 15 minutes before serving. You should be able to get about 8 servings from this dessert, and there should be eight happy people after trying this easy to make peach dessert.