Recently openend restaurant Story is located in The Old Market Hall on Helsinki’s waterfront. The...

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JUICEBAR IN AUSTRALIA | This is the new South Yarra store of Pressed Juices, a small chain of cold-pressed juice bars in Australia. I love the design of the interior as well as the packaging and the entire branding. The simple white, black and pine timber crates emphasizes their organic approach. Simply gorgeous!

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Melbourne

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Southwest Pepper Jack Salad with Creamy Avocado Salsa Dressing will have you actually CRAVING salad! The dressing alone is worth making this! #salad #Mexicansalad #southwestsalad

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Kirk's Wine Bar - Hardware Lane

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The tastiest salsa right from your garden! I love making this Easy Garden Blender Salsa all summer long! This easy recipe will have you coming back again and again!

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Delicious and easy Dr Pepper BBQ chicken sandwiches from iheartnaptime.net

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Maple Pumpkin Bread and Butter Pudding

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Starry Starry String Lights! • Year Round Home Decor using Christmas lights or firefly lights. • Tons of Tips and Ideas!

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#30DayFlip A ZGallerie tray get's repurposed as a coffee mug holder for my cute little coffee station in my vintage glam rental kitchen makeover via www.artsandclassy...

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No-Churn Blueberry Ice Cream

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Beaucoup Seafood Chowder 1 recipe: adapted slightly from Rosie Beaucoup, original source lost at sea 1/4 pound of butter (1/2 cup, or one stick) 2 medium onions, diced 2 stalks of celery, diced 1 potato (no more), diced about 3 cups chicken broth or water* – see notes below 1 tablespoon each of dried basil, oregano, and celery salt 2 tablespoons paprika 1/2 teaspoon pepper 1/4 teaspoon salt (optional, I leave it out) three dashes Tabasco sauce about 2 litres of milk – homogenized 1 cup heavy cream 1 lb (or more) white fish – such as haddock, cod or sole 1 lb (or more) shellfish – fresh or frozen scallops or lobster. I strongly recommend using both scallops and lobster – I never use anything else. I use already-cooked lobster, and most often both my scallops and lobster have been frozen. Don’t use any fish with a dominant flavour such as salmon, sardines, clams, etc. For this recipe, I always use at least a pound of haddock and/or cod, a small package of frozen small-sized scallops and a can of frozen lobster knuckles and claws. The lobster has already been cooked. I think the sweet scallops and lobster really make this chowder. To make: In a large Dutch oven, melt the butter and then sauté the onions and celery over medium heat – allow them to soften a little – just a few minutes. Add the potato and add only enough chicken broth (or water) to barely cover. Cook until the potato is just barely tender. Add the basil, oregano, celery salt, pepper, salt (if using), paprika and Tabasco sauce. It will seem like a lot of spices, don’t worry. Layer the fish and shellfish on top. Add just enough chicken broth (or water) to cover. Cook only until fish barely flakes. Add the cream, and then fill the pot with the milk. If you think you’re going to run out of room in the pot, skimp on the milk, not the cream. My Dutch oven is standard-sized, and there is plenty of room. Allow the chowder to warm through. Keep on a bare simmer until serving or refrigerate and slowly heat up before serving. * Notes: Water is traditionally used in chowders such as this, and will taste just fine if you opt for that instead of broth. If using broth, as I do, I recommend using a sodium reduced variety (I use one of those 900 ml tetra paks) – if you find it’s not enough, you can make up the difference with water. The chicken broth adds just a bit of richness to the chowder. I find chowder is best on the second day, so when entertaining, make it the day before – it will save you time and stress on the day as well. After refrigeration, I put the pot on low and allow 45 minutes it to heat through. Do not allow the chowder to boil – low heat is key. You will notice that the spices seem to sit on top of the chowder, like an oil slick. Don’t worry – when you serve, give a little stir and then scoop – just the right amount of spice will come up with the ladle. Seafood Chowder 2.0 recipe: inspired by Rose Dyer and Jackie Huskins print and make This chowder is very much like Beaucoup Seafood Chowder, but better, because I added a little of 2.0 and his family. (Not to be taken literally.) 3/4 cup butter, divided (divide into: 1/2 cup, 1/4 cup) 2 medium onions, diced 2 large carrots, peeled and diced 2 stalks of celery, diced 3 medium potatoes, peeled and diced 3 cups (approximately) sodium reduced chicken broth 1 lb. cooked lobster, chopped into bite sized pieces – fresh or frozen 1 tablespoon dried basil 1 tablespoon oregano 1 tablespoon celery salt 2 tablespoons paprika 1/2 teaspoon pepper three dashes Tabasco sauce 1/2 lb. haddock* 1/2 lb. cod* 1/2 lb. scallops – fresh or frozen, no need to defrost 1 litre light cream (5% milk fat) 1 cup heavy cream (35% milk fat) * you could use just haddock or cod if you don’t want to use both – use a pound of whichever you choose In a large Dutch oven, melt 1/2 cup butter and then sauté the onions, carrots and celery over medium heat – allowing them to soften a little – about 5 minutes. Add the potato and add only enough chicken broth to barely cover (about 3 cups). Stir to combine and then cook until the potato is just barely tender (8-10 minutes). As the potato is cooking, melt the remaining 1/4 cup of butter in a skillet over medium heat and then add the lobster pieces to the skillet. Cook the lobster until the butter has taken on an orangey-red colour from the lobster, and the lobster has heated through. About 5 minutes. Remove from heat and set aside. Add the basil, oregano, celery salt, paprika, pepper and Tabasco sauce to the vegetables in the Dutch oven and stir to combine. It will seem like a lot of spices, don’t worry. Layer the haddock, cod and scallops on top. Gently press the fish down so it is just covered with liquid. Cook only until fish barely flakes (4-5 minutes). Add the lobster and every last drop of butter from the skillet to the Dutch oven. Reduce the heat to low. Add the heavy cream and the light cream. If you think you’re going to run out of room in the pot, skimp on the light cream, not the heavy. Allow the chowder to warm through. Keep on low heat until serving or refrigerate and slowly heat up before serving. Don’t allow to boil. Notes: I find chowder is best on the second day, so when entertaining, make it the day before – it will save you time and stress on the day as well. After refrigeration, I put the pot on low and allow 30 minutes it to heat through. Do not allow the chowder to boil – low heat is key. You will notice that the spices seem to sit on top of the chowder, like an oil slick. Don’t worry – when you serve, give a little stir and then scoop – just the right amount of spice will come up with the ladle.

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To get the recipe, check out my website: http://www.LauraintheKitchen.com Laura's Style Channel: http://www.youtube.com/VitaleStyle Daily Vlog Channel: http://www.youtube.com/TheVitales Official Facebook Page: http://www.facebook.com/LauraintheKitchen Twitter: @Lauraskitchen My Blog: http://www.LauraVitalesBlog.com Instagram: http://www.instagram.com/mrsvitale

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Nestle launches world first NFC campaign in Woolies

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Please LIKE/THUMBS UP if you like our cooking videos :). Twitter: https://twitter.com/MarcusButlerTv New cooking video where we show you how to easily make a pizza! We didn;t make our own dough because it sounded really hard and long to do :(. But hope you guys like the video anyway. Comment below what you'd like to see us cook next and maybe we'll do it ;). ► FACEBOOK ◄ http://www.facebook.com/Marcus.L.Butler ► TWITTER ◄ http://twitter.com/marcusbutlertv ► WEBSITE◄ http://www.marcusbutler.co.uk ► SECOND CHANNEL ◄ http://www.youtube.com/MoreMarcus ►Want to send me something?◄ 
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Stuffed Eggplant Recipe from thelittlekitchen.net- Made this on 10/2/14 and it was awesome

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Orange Cranberry Summer Slaw Salad | ReluctantEntertai...

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Too busy to cook? The 90-Day No-Cooking Diet is for you. The eBook has 90 days of delicious, fat-melting meals with daily 1200-Calorie menus. The authors have done all the planning and calorie counting - and made sure the meals are nutritionally sound. The 90-Day No-Cooking Diet contains no gimmicks and makes no outrageous claims. This is an easy-to-follow sensible diet you can trust. Most women lose 23 to 33 pounds. Smaller women, older women and less active women might lose a tad less, and larger women, younger women and more active women usually lose more. Most men lose 35 to 45 pounds. Smaller men, older men and inactive men might lose a bit less, and larger men, younger en and more active men often lose much more. TABLE OF CONTENTS BEFORE YOU BEGIN - Too Busy to Diet? - What Makes for a Good Diet? - Knowledge Leads to Success - Get a Medical Exam - 1,200-Calories Right for You? - How Much Weight Will You Lose? - Lose Weight Faster - Exercise - Guidelines for Healthy Eating - Breakfast Guidelines - Lunch Guidelines - Dinner Guidelines - About Frozen Entrees - The Sodium Problem - Have a Big-Bowl Salad - Snack Guidelines - About Bread - Exchanging & Substituting Foods - Your Night Out - Eating Out Caveats & Tips - 90-Day Diet Info - Important 90-Day Diet Notes - You Can Keep It Off - 90-Day Step-Up Maintenance Plan - How to Use This eBook - Food Shopping Lists OVERVIEW of MEAL PLANS (Days 1 to 30) OVERVIEW of MEAL PLANS (Days 31 to 60) OVERVIEW of MEAL PLANS (Days 61 to 90) 1200 CALORIE DAILY MEAL PLANS - Meal Plan for Day 1 - Meal Plan for Day 2 - Meal Plan for Day 3 - Meal Plan for Day 4 - Meal Plan for Day 5 - Meal Plan for Day 6 - Meal Plan for Day 7 - Meal Plan for Day 8 - Meal Plan for Day 9 - Meal Plan for Day 10 - Meal Plan for Day 11 - Meal Plan for Day 12 - Meal Plan for Day 13 - Meal Plan for Day 14 - Meal Plan for Day 15 - Meal Plan for Day 16 - Meal Plan for Day 17 - Meal Plan for Day 18 - Meal Plan for Day 19 - Meal Plan for Day 20 - Meal Plan

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Gwynn's Downtown View

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Crunchy Asian Ramen Noodle Salad -- quick and easy to make, lightened up from the original, and always a crowd favorite! | gimmesomeoven.com

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