Ingredients:

• 4 egg whites, at room temperature
• 200g castor sugar
• 1 tsp. cornflour
• 1 tsp. lime juice
• 8 passionfruit or a tin of passionfruit pulp
• 300ml double cream, whipped
• strawberries, kiwifruit, bananas or any soft fruit of your choice

Method:

1. Preheat the oven to 140 C and line a baking tray with parchment paper.
2. In a large mixing bowl, whisk the egg whites until they form stiff peaks then slowly add the castor sugar whilst still beating until the mixture is thick and glossy.
3. Add the lime juice and sift in the cornflour and fold in thoroughly.
4. Pile the egg white mixture onto the parchment paper, spreading it out to a depth of about 25cm in diameter.
5. Bake for 35 minutes until firm, then turn the oven off but leave the pavlova in it with the door slightly ajar until completely cool.
6. When ready to serve, cut the passionfruit in half and extract the pulp.
7. Cover the cold pavlova with the whipped cream then spread the top with the passionfruit pulp and the sliced fruit. ( serves 6 – 8 )

Ill just start off by saying that I haven’t always been such a lover of Nutella.  In fact, it wasn’t until this last year that I even had the nerve to try the heavenly stuff it at all.  I was never a big fan of nuts and chocolate so the idea of hazelnut chocolate spread didn’t really appeal to me at all. 

Then one day while shopping in Costco, my roommate picked up a huge double pack of the brown stuff.  I never knew that he was such big fan.  One day a couple of weeks later I was poking around in our kitchen for something to snack on.  There was nothing to be found but some stale cereal and a half jar of Nutella.  I don’t know what made me try it, whether it was fate or just the fact that I was a little stoned and down to eat anything but this was a revolutionary day for me.  Id found my new favorite snack and since then we have been inseparable. 

What follows are some of my findings upon further research into the nectar of the gods: NUTELLA.

RAW DOG:

The way that I first tried Nutella and still my all time to favorite way to eat it is just straight out of the jar with a spoon.  It’s the perfect combination of the deliciousness of eating a half melted chocolate bar in a much less messy way. 

You don’t even need to use the spoon if you don’t want but if the jar is shared by several people, no one likes a dirty finger that’s been double dipped into their food so make sure no one else sees you at it!

BLACK AND WHITE TOAST:

If you feel like too much of a pig eating it right out of the jar but you still have a sweet tooth to soothe then black and white toast is right for you.  You take a piece of toasted bread and spread Nutella on half of it.  For the other half, you take a jar of your favorite honey and layer it on there.  This method works particularly well with spun honey that has a meatier texture and is white (thus the name black and white toast).

MONKEY STYLE:

While almost all fruits that I have tried with Nutella are excellent, there is nothing better than a banana.  If your Nutella jar has been sitting in the sun, it will probably be the right consistency to simply dip and enjoy.  However, if your jar has been in a closet or sitting out with the top off, chances are that you will just break off the banana in the jar if you try to dip so you may need the help of a spoon or knife to enjoy.  Its definitely worth the effort though!

PBN&B:

This one is kind of similar to Monkey Style but a step up.  You start with two toasted slices of your favorite bread.  Spread one piece with Nutella and the other with peanut butter.  Then the cou di gras you slice a banana onto the bread and close the sandwich.  Much better than anything Elvis ever came up with.

THE FRENCHMEN:

This dish takes a little longer to prepare than most people want to take to make a snack but its well worth the time it takes to cook.  You start with a crepe; if you have your own recipe that’s great, if not then check out my other articles for a delicious one.  Once you have your warm crepe, you spread a dollop of Nutella on it.  At this point you can add what ever you want, I find that strawberries or lemon juice make great additions.  Whatever you like! 

BLENDED AND COLD:

There could be no better way to cool down on a hot summer day than with a Milkshake.  Take some vanilla ice cream and throw it in a blender with several spoonfuls of Nutella and some milk…wala…Milkshake

Ingredients A:

190 grams of flour proteins are (all purpose)

28 grams of cocoa powder

1 / 2 tsp salt

Ingredients B:

240 cc of cooking oil

220 grams of granulated sugar / powdered sugar

2 eggs

1 teaspoon vanilla powder

red dye to taste

Ingredients C:

150 gr Bit

100 cc of water

Ingredients D:

150 cc plain UHT milk

1 tablespoon lemon juice or lime juice

Ingredients E:

1 teaspoon baking soda

1 1 / 2 tsp lemon / lime juice

How to make cake:

1. Blender piece bits with water (ingredient C) and cook over low heat until the water shrank by half. Strain and measure 100 cc. Set aside and let cool.

2. Combine milk and lemon water (ingredient D), stir well and set aside. The final form such as yogurt will curdle. This is called buttermilk.

3. Preheat oven and prepare three round baking dish with a diameter of 24 cm, Cover with baking paper and spread with margarine.

4. Mix all ingredients A and sifter.

5. And shake Combine powdered sugar and oil until blended. Add the eggs one at a time (with low-speed), beat until blended.

Add the juice bits, dyes and Vanilla and mix well.

If at this step that is used granulated sugar, use a chopper (not the mixer). The trick, put the sugar into the chopper and add a little oil and grind until smooth. Then unite with the remaining oil. Mixer until blended.

(follow the next step like above)

6. Enter the flour mixture into the dough, mixer (with low speed) until well blended.

7. Add buttermilk and stir with a spatula.

8. Mix the material E (made an impromptu course) and enter into the batter and stir well.

9. Pour batter into 3 pans and bake until cooked.

For its cream cheese I use this recipe

Cream cheese frosting:

230 gr cream cheese

115 gr butter unsulted

11 / 2 cup powdered sugar (this is adjusted to the preferred level of sweetness)

How to make cream cheese frosting:

Beat cream cheese and butter, put powdered sugar little by little until the sweet fit and beat until smooth. Set aside.

completion:

Take a piece of cake then spread frosting topped with cheese to taste then cover with a sheet cake again. Finish up the cake into 3. Then cover all its surface with the remaining cheese frosting.

Store in refrigerator and ready to enjoy.

Image via Wikipedia

The main characteristic of cayenne pepper is the fruit of a small but very spicy taste. The fruit is green when young and turn red when the old man stood erect on a short-sized leaves and armpits. These plants grow chronic and branched width to the height reached 1 – 2.5m. Its roots form the root of riding with many shallow side roots, leaves were scattered. Such as red pepper, cayenne pepper trumpet-shaped flowers of small and mostly white. This plant can be fruitful and able to bear fruit throughout the year.

There are three types of chili sauce, namely: (1) cengek leutik, with small fruit, green, and standing upright on the stalk, (2) cengek sheep (cengek Bodas), with a relatively larger fruit than cengek leutik, white when young and turns orange when old; and (3) ceplik, with large green fruit when young and red when old.

Chillies contain capsaicin Rawit known to many, kapsantin, carotenoids, alkaloids, resins, essential oils, and vitamins A and C. With abortion, the Chili Rawit believed to help increase appetite, normalize the back foot and hand fatigue, relieve cough with phlegm, relieve nasal congestion in sinusitus, and migraine.

How it keeps you young: Curry helps maintain your mental muscle. In fact, some parts of India, where it’s eaten daily, have one-fourth the U.S. rate for Alzheimer’s. Curry is packed with turmeric, a spice that’s rich in the antioxidant curcumin. Researchers at UCLA believe that curcumin wards off Alzheimer’s by preventing the growth of amyloid plaques, sticky proteins that are toxic to brain cells. In addition, it shields us from harmful free radicals (formed when we metabolize oxygen), which attack our cells, damaging tissue and organs. Those strikes increase in frequency in the body as we get older, says Joseph. Curry prevents those assaults from happening in the brain, where they can impair thinking and memory.

Use it in: Sweet and Spicy Curried Rice

Bring 1 3/4 cups water to a boil. Add 1 teaspoon curry powder and 1/4 cup golden raisins. Stir in 1 cup instant brown rice and cook according to directions. Top with 2 tablespoons toasted pine nuts. Serves 4. 142 calories; 4g fat (0g sat.).

More curry ideas:

* For a stir-fry, sprinkle white meat chicken with curry powder and saute in a bit of oil with fresh broccoli.

* Add a half-teaspoon to a box of couscous as it cooks.

* Fold a pinch into a tablespoon of low-fat mayonnaise for a spicy sandwich spread.

2 boxes of 250ml Nestle All purpose cream
1/2 cup of condensed milk
8 oz bar of cream cheese, softened
1/4 cup of freshly-squeezed calamansi juice (or lime juice if you cannot find it)
1/4 tsp of green food coloring
15-17 pcs of graham crackers
1 kiwi, sliced into wedges (optional)

Directions

Mix well all purpose cream, condensed milk, cream cheese and calamansi juice.
Add food coloring until desired color is achieved. Set aside.
Spread 1/4 cup of calamansi-cream mixture into the bottom of a square glass or aluminum container.
Arrange Graham crackers on top of the cream.
Add a second layer of the cream.
Finish with another layer of Graham crackers and the rest of the cream.
Decorate with kiwi wedges and crushed Graham crackers on top if desired.
Chill for at least 4 hours before serving.

Basil Pesto

Basil pesto is made using basil, olive oil, pine nuts and grated cheese. Alternatively, health conscious individuals can use tofu cheese instead of regular cheese. This is an extremely tasty and healthy spread for breads and other wheat products. Crushed almond nuts can be used instead of pine nuts.

Eggplant and tomato Spread

Roast eggplant and tomatoes in microwave for 3-5 minutes. Alternatively, you can place eggplant and tomatoes in aluminum foil and roast in an oven until slightly charred.  Remove charred skins from eggplant and tomatoes and place in bowl. Mash eggplants and tomatoes together in a bowl. Add chopped basil, thyme, salt, pepper and chopped onions to eggplant.  This can also be used as a dip for chips too.

Carrot Spread

Boil five to six carrots in water.  Remove carrots and mash them in a medium bowl. Next add salt, pepper, thyme and pepper to carrots. Carrot spread can also be used on pancakes instead of heavy syrup or honey. Pumpkin can also be used instead of carrots for this spread.

Bean Spread

Boil kidney beans until they are soft and tender. Mash kidney beans until they become a slight paste. Add cumin, salt and pepper to cooked kidney beans to achieve acquired taste. This can be spread on tortillas or as dip.

Guacamole

Guacamole is made from avocados.  Cut three avocados into cubes and place in a bowl. Mash avocados until there are no lumps present. Add chopped cilantro, salt, pepper, one chopped onion and a few tablespoons of lime juice. Lime juice prevents guacamole from becoming brown.  Avoid sour cream since it is filled with fat. Guacamole is served in Mexico and other South American countries. It can also be used as a dip for chips.  

Let’s face it: achieving personal goals requires hard work, and many people aren’t willing to put in the effort to make it happen. If you’d like to shed a few pounds this year, keep it simple with these healthy snacks. 

1) Hummus & Vegetable Pita Toasts

The chickpeas, olive oil, tahini (sesame seeds) and garlic in hummus make it one of the best healthy snacks around. Similar to avocados and almonds, olive oil is a ‘good’ fat. If you are trying to lose weight, remember this: cling to the unsaturated fats and keep away from the saturated ones.

Servings: 4

Ingredients

• 1 pita bread, split horizontally into 2 rounds 
• 1 tsp. olive oil 
• 2 Tbsp. Athenos Original Hummus 
• 1/4 cup shredded carrots 
• 1 green onion, sliced 
• 1 Tbsp. sliced black olives 

Directions

1. Heat broiler.
2. Place pita rounds on baking sheet; brush with oil. 
3. Broil 1 minute or until lightly browned. Spread with hummus; top with vegetables and olives. 
4. Cut into wedges. 

2) Artichoke Topper

What do you get when you pair artichoke hearts with cream cheese? A heavenly snack! Artichoke is another one of those great low-calorie and low-carb snacks. What’s more, it is packed with vitamins and minerals. This recipe calls for Philadelphia Neufchatel Cream Cheese, which is one third less fat than the original version. If you are in a snack rut and need new healthy snack ideas, your taste buds will are in for a delightful surprise!

Servings: 16

Ingredients

• 1/2 cup marinated artichoke hearts, drained, finely chopped 
• 4 oz. (1/2 of 8-oz. pkg.) Philadelphia Neufchatel Cheese, softened 
• 1 Tbsp. shredded Parmesan cheese 
• 1 Tbsp. chopped roasted red peppers 
• 48 Triscuit Hint of Salt Crackers 

Directions

Mix artichokes, Neufchatel and Parmesan cheese with electric mixer on medium speed until well blended. Stir in peppers; cover. 

1. Refrigerate at least 1 hour. 
2. Spread 2 tsp. of the artichoke mixture onto each cracker. 

1) Tomato & Balsamic Bruschetta

You can still enjoy the same rich flavors of many foods when you choose their lighter version. For example, this recipe calls for a reduced-fat cream cheese—a delicious alternative to regular cream cheese that does not compromise flavor. Load up on fruits and veggies to remain satisfied throughout the day, and add a nutritious spread or dip to healthy snacks if you want a little more bulk. 

Servings: 16

Ingredients

• 1 loaf French bread (16 oz.), cut into 16 slices 
• 2 cloves garlic, halved 
• 1 tub (8 oz.) Philadelphia Neufchatel 1/3 Less Fat Cream Cheese
• 16 cherry tomatoes, halved 
• 1/2 cup slivered red onions 
• 2 Tbsp. balsamic vinegar 
• 2 Tbsp. olive oil 
• 1 tsp. brown sugar 
• 1/8 tsp. each salt and pepper 
• 1/4 cup fresh basil leaves (about 8), torn 

Directions

1. Heat oven to 400°F.
2. Place bread slices in single layer on baking sheet. Bake 3 to 4 minutes on each side or until toasted on both sides. Rub with garlic. Cool. 
3. Spread toast with cream cheese; top with tomatoes and onions. 
4. Whisk vinegar, oil, sugar, salt and pepper until well blended. Drizzle over toast slices; top with basil. 

2) Quick Quesadilla

If you’re looking for low-calorie and low-carb snacks, replace the flour tortilla in this recipe with a low-carb tortilla—you’ll get the same great taste without all the guilt. Thanks to popular plans like the Atkins Diet and South Beach Diet, there are numerous alternatives to foods that are high in carbohydrates. Just make sure you’re eating a well-balanced diet and getting the nutrients your body needs on a daily basis.

Servings: 1

Ingredients

• 1 flour tortilla (6 inch) 
• 1 2% milk American cheese singles 
• 1 Tbsp. chopped red peppers 
• 1 tsp. sliced green onions 

Directions

1. Place tortilla on microwaveable plate; top with remaining ingredients. Fold in half. 
2. Microwave on HIGH 15 to 20 seconds or until cheese begins to melt. Fold in half again.

• 450g lean pork shoulder, cut into bite-size cubes
• 25g plain flour
• 2 celery sticks, chopped
• 1 large onion, chopped
• 1 eating apple, cored and chopped
• 1 tablespoon vegetable oil
• 1 chicken stock cube
• 2 teaspoons dried mixed herbs
• Ground black pepper

Method:Step1) Heat the oven up to 180*C, 350*F, gas mark 4. While it’s heating up, sprinkle your flour, mixed herbs and a grinding of black pepper onto a plate, and roll the chunks of pork in it.
Step 2) Put the oil, floured pork, onion, celery and apple into a large frying pan and fry for about 5 minutes, stirring occasional.
Step3) Now make about 500ml of stock by dissolving your stock cubes in boiling water and add it to the frying pan. Bring it to the boil, stirring all the time, then transfer it to a large, oven proof dish and cover it with tin foil. Bake in the oven for 1 hour and 15 minutes.
Step 4)While it’s cooking you can make your topping. Mix the lower fat spread and crushed garlic together to make garlic butter, then spread it onto each slice of your bread. When your pork casserole mix is done, take it out and arrange the slices of bread on top, spread side up and sprinkle with cheese. Put it back in the oven for another 10 to 15 minutes, without the foil, to brown.