The dishes are healthful, seasonal, and locally focusedRestaurants are keeping on top of food trends this summer by offering seafood dishes with ingredients that are healthful, seasonal and locally focused.Although overall consumption of seafood has decreased in restaurants, according to consumer research firm The NPD Group, orders of non-fried seafood are increasing.

Nothing is lost, everything is transformed. I ran out of stock with some turkey meatballs. I thought of combining them with pasta. Only these pastas were found through my supplies: fresh eierspatzle -that is, Swabian noodles with egg .20 turkey meatballs500 gr eierspatzle -Swabish noodles with fresh egg200 gr pressed ham200 gr grated cheese200 gr sour cream2 tablespoons breadcrumbs2 tablespoons butter2 teaspoon chili ulu greenPortions: 4Preparation time: less than 30 minutes RECIPE PREPARATION Gratin with turkey meatballs and eierspatzle: Boil the noodles in salted water following the instructions on the package.

Hello everyone, I am Misya, or Flavia Imperatore, I am 34 years old, married to Ivano and Elisa's mother, I am Neapolitan, a lover of travel, good food and excellent company.

Hot cross buns recipe of 31-03-2015 Updated on 31-03-2015 Hot cross buns are spicy sweet buns of Anglo-Saxon origin, decorated with a cross on the top and traditionally prepared on Good Friday. The traditional method to get the cross on the top of the sandwiches is to use shortcrust pastry, however most of the recipes I found bring a dough consisting of a water glaze, a royal icing or in most part, a cream composed of flour and water (which I replaced with maple syrup to make the sandwich more sugary).

The pages of Essential Chinese Cooking, by Jeremy Pang, are filled with colorful photographs of delicious looking food. A culinary teacher and the founder of School of Wok in London, Pang is exactly the person you need and want to teach you the basics of Chinese cooking.Pang comes from three generations of Chinese chefs and developed a passion for food early in life.

The first time, in a small bowl, mix the flour, yeast and salt over which we add warm water until we get a malleable crust, and which sticks a little to the fingers, at this time we add the oil. If the crust is still sticky, add a little more flour and turn it into a ball.