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The article from Woman's Own provides a detailed guide on how to prepare a festive feast for less than £8.50 per person. It includes recipes for dishes like Cajun prawn cocktail, turkey with herby butter and fruity stuffing balls, stuffed butternut squash, crispy rosemary and garlic potatoes, cranberry glazed cabbage & root veg, creamy sprout and potato gratin, and black forest trifle. The article offers step-by-step instructions, ingredient lists, and cost breakdowns for each dish, making it a valuable resource for planning a special dinner. [Extracted from the article]

This article from Italia! magazine provides several vegetarian recipes for the autumn season. One recipe is for roasted onion squash with radicchio, lentils, and rainbow chard, which can be served as a starter or side dish. Another recipe is for broccoli and fontina croquettes, which are bite-sized snacks made with mashed potatoes, broccoli, and cheese. The article also includes a recipe for conchiglioni al forno, a baked pasta dish with tomato sauce, olives, oregano, and mozzarella. Lastly, there is a recipe for mushroom, onion, and spinach torta, which is made with puff pastry and topped with crème fraîche, egg, and parmesan. [Extracted from the article]

The article discusses a cruise from Copenhagen to Tromsø aboard the Oceania Marina, exploring the fjords and landscapes of Norway. The cruise is known for its carefully curated ports of call and shore excursions, allowing passengers to experience the beauty and culture of Norway. The article highlights various destinations along the way, such as Oslo, Kristiansand, and Bergen, and also mentions the luxury and food-focused experience offered by the Marina. The author emphasizes the stunning scenery and the opportunity to witness Norway's splendor from the comfort of the ship. [Extracted from the article]

The article discusses how to create herbal products at home using herbs from your garden. It explains the different menstruums, or solvents, that can be used to extract the beneficial properties of herbs, including vinegar, oil, honey, and alcohol. Each menstruum has its own specific culinary and medicinal applications. The article provides guidelines for infusing herbs into these menstruums and offers warnings and exceptions for handling and storing the herbal products. It also includes insights from herbalists and suggestions for different herbal preparations. [Extracted from the article]

This document titled "FATHER'S DAY FEAST!" provides a collection of recipes for a Father's Day celebration. The recipes include Pumpkin & Green Bean Salad, Beer-Glazed Barbecue Ribs, Asparagus & Haloumi Bundles, Warm Tomato & Chorizo Salad, Curried Mussels, Pea & Mascarpone Bruschetta, and Jaffa Cake. Each recipe includes a list of ingredients and step-by-step instructions for preparation. The document also includes tips and suggestions for serving and variations on the recipes. [Extracted from the article]

The article from Southern Living titled "Festival of Bites" provides a guide for hosting a Hanukkah celebration with a focus on fried foods like latkes and sufganiyot. The menu includes recipes for toppings like Apple Cider Butter and Smoky Tomato Butter, as well as drink ideas such as a Bubbly Bar with cocktails like the Ginger-Citrus Sparkler and Cherry Bomb Cocktail. The article also offers party tricks and shortcuts for creating a Pistachio-Honey Doughnut Tower using refrigerated biscuits. [Extracted from the article]

Country Homes & Interiors presents a variety of creative and delicious alternatives to the traditional Christmas feast, including recipes for starters, sides, mains, and desserts. From celeriac roast with citrus sauce to full-flavored red cabbage with pears and hazelnuts, these recipes offer a twist on classic holiday dishes. The article also features recipes for mashed potatoes with celeriac and apple, as well as oven-roasted beetroots stuffed with goat cheese, dates, and celery, providing a range of options for a festive meal. [Extracted from the article]

This article from Pottery Making Illustrated provides instructions for creating a slab-built tomato bowl. The author suggests using a perforated form to hold items like cherry tomatoes, shallots, and garlic that should not be refrigerated and need air circulation. The article outlines the process of slab building the components, adding a foot ring and perforations, and attaching handles. It also includes tips for glazing the bowl and provides a recipe for cherry tomato salsa. The article includes step-by-step photos to guide readers through the process. [Extracted from the article]

This article provides an overview of six iconic wines from the Rioja region in Spain. The wines mentioned are chosen for their historical significance and representation of tradition in the region. Some of the wines discussed include CVNE's Imperial Gran Reserva, La Rioja Alta's 890 Gran Reserva, and Marqués de Murrieta's Castillo Ygay Gran Reserva Especial. These wines are known for their grape selection, aging process, and unique terroir. Despite challenges faced by the Rioja region, these wines continue to maintain their reputation and quality. The article also includes tasting notes and recommendations for when to enjoy each wine. [Extracted from the article]

This document titled "CRACKING the CODE ON homemade crackers" provides a collection of homemade cracker recipes. The author emphasizes the importance of using organic and simple ingredients in homemade crackers. The document includes recipes for basic farmhouse crackers, sundried tomato-basil crackers, garlic-dill crackers, rosemary crackers, and tamari & pumpkin-seed crackers. It also includes a recipe for gingerbread crackers and fig preserves. The recipes are accompanied by instructions and cooking times. The document concludes with topping ideas for the crackers. [Extracted from the article]

This article from Woman's Own provides low-calorie recipes for three pasta dishes: one-pot prawn and tomato pasta, easy chicken Milanese, and cheat's lasagna. The recipes include step-by-step instructions and a list of ingredients needed. Each recipe offers a healthier twist on traditional favorites, making them suitable for those looking to reduce their calorie intake. The article also includes tips and variations for each dish. [Extracted from the article]

This article from Woman's Own provides recipes for easy crowd-pleasing dishes. The first recipe is for a frozen coconut and lime cheesecake, which can be made ahead of time and is perfect for parties. The second recipe is for grilled veggie nachos, topped with a creamy dressing, and can be easily scaled up for larger groups. The third recipe is for Mediterranean-style chicken, marinated in a tangy mixture of sun-dried tomato paste, rosemary, and balsamic vinegar. Lastly, there is a recipe for a stuffed ciabatta loaf, filled with frozen grilled Mediterranean vegetables, mozzarella, and basil. Each recipe includes a list of ingredients and step-by-step instructions. [Extracted from the article]

This article from Woman's Own provides three recipes for slimmer dinners. The first recipe is for a spinach and ricotta pasta bake, which includes beans for added protein and fiber. The second recipe is for chicken, leek, and mushroom pies made with poached chicken and filo pastry. The third recipe is for a healthier version of bangers and mash, using chicken sausages and a lower-fat gravy. Each recipe includes the calorie count and nutritional information. [Extracted from the article]

This article titled "The Fresh Flavours of Summer" provides three seasonal recipes: tomato and strawberry salad with burrata, summer lasagna, and pickled stuffed peppers. The tomato and strawberry salad combines the classic combination of tomatoes and burrata with the addition of strawberries, dressed with white balsamic vinegar. The summer lasagna features butternut squash, courgettes, ricotta, and béchamel sauce, and can be customized with other seasonal vegetables. The pickled stuffed peppers are filled with a mixture of shredded cabbage, grated carrot, and parsley, and pickled in a vinegar-based solution. The article includes detailed instructions for each recipe and tips for sterilizing jars for pickling. [Extracted from the article]

The good life PHOTOGRAPHY by CONPOULOS•STYLING by MICHELE CRANSTON Chicken skewers with green olive dressing SERVES 4 PREP + COOK TIME 30 MINUTES (+ REFRIGERATION) 6 large chicken thigh fillets (1.2kg), cut into 3cm pieces 3 cloves garlic, crushed 2 tablespoons finely chopped fresh oregano 2 teaspoons finely grated lemon rind 2 tablespoons strained lemon juice ¼ cup (60ml) extra virgin olive oil lemon wedges, pitta and salad leaves, to serve GREEN OLIVE DRESSING ½ cup (60g) Always Fresh pitted Sicilian olives 2 tablespoons fresh oregano leaves 1/3 cup (80ml) extra virgin olive oil 1 Combine chicken with garlic, oregano, rind, juice and oil in a medium bowl. 2 Combine tomatoes, onion, olives, anchovies, thyme, chilli flakes and ¼ cup (60ml) oil in a large roasting pan. 4 Add tuna, olives, tomatoes, pine nuts, rocket and dressing to pasta in pan; toss gently. [Extracted from the article]

The article discusses the author's appreciation for the sunny weather in Scotland and the joy it brings. The author plans to celebrate the day by enjoying bruschetta and homemade elderflower cordial in their garden. They also share their plans for planting a cut-flower garden and provide a recipe for bruschetta. The author expresses gratitude for the little joys and peace of the day. [Extracted from the article]

This document titled "Quick and easy EGGS" provides three different recipes for egg dishes: Tomato and feta scramble, Spanish eggs Florentine, and Green shakshuka. Each recipe includes a list of ingredients and step-by-step instructions for preparation. The document also provides nutritional information for each dish. These recipes offer a variety of flavors and can be enjoyed for brunch, lunch, or dinner. [Extracted from the article]

2 In a bowl, combine sausage meat, onion, breadcrumbs, cheddar, parsley, mustard and thyme. MIDDLE EASTERN LAMB & CHICKPEA SALAD SERVES 4 PREP 20 MINS COOK 1 HOUR • 1kg boneless rolled lamb leg roast • 1 tbsp harissa • 1 tbsp olive oil, plus 1 tbsp extra • 1kg butternut pumpkin, seeded, peeled, cubed • 1 ½ cups chicken stock • 1 cup pearl couscous • 400g chickpeas, rinsed, drained • 2 chargrilled capsicums, sliced • 100g feta, crumbled • ¼ cup currants • ¼ cup pistachios, roughly chopped • ¼ cup pomegranate seeds • 2 cups mixed parsley, coriander, mint • 2 tbsp lemon juice • lemon cheeks, to serve 1 Preheat oven to 180°C. TIP To make a fennel salad, toss shaved fennel bulb, chopped tomatoes, chopped green onions, shaved parmesan, toasted slivered almonds, orange segments and parsley leaves. [Extracted from the article]

The article from Woman's Day (Australia Edition) titled "Kitchen HQ" provides readers with a recipe for balsamic & rosemary shoulder of lamb, as well as a drink recommendation and meal suggestions from various chefs. It also includes tips on storing food to prevent waste and save money. Additionally, the article highlights a charitable initiative by Dollar Sweets to support children in foster care. [Extracted from the article]

Donna Hay, a renowned Australian food author, shares fresh recipes from her new cookbook in Woman's Day (Australia Edition). The article features recipes for Spaghetti with Lemon Pesto and Balsamic Tomato Chicken Parma, providing detailed instructions and cooking tips for each dish. The recipes emphasize fresh ingredients and bold flavors, appealing to those looking to try new and exciting dishes at home. [Extracted from the article]

The article "PISTACHIO POWER!" from Woman's Day (Australia Edition) provides recipes incorporating pistachios in various dishes, including Pistachio & Mango Kulfi, Pistachio-Crusted Lamb Cutlets with Witlof Salad, and Honey & Pistachio Squares. The recipes offer a mix of sweet and savory options, showcasing the versatility of pistachios in cooking. Tips on using saffron and extracting pomegranate seeds are also included for added culinary guidance. [Extracted from the article]

This article from Acadiana Profile magazine provides a menu for an informal gathering during the fall season. The menu includes a starter of roasted beets with feta, a main dish of Chicken Pontalba, and a dessert of Macaroon Pie. The recipes are provided, and the author suggests using seasonal ingredients from the supermarket or local farmers market. The article also includes tips for finding chicken breasts with skin, as well as a photo. [Extracted from the article]

This article from Woman & Home discusses various aspects of health and provides quick tests to determine areas that may need attention. It covers topics such as sleep, sensitivity, joints, immunity, and body awareness. The article emphasizes the importance of maintaining a healthy lifestyle and seeking medical advice when necessary. It also includes tips for improving sleep, boosting immunity, and monitoring changes in the body. [Extracted from the article]

Grief can have a significant impact on both the body and mind, affecting a person's health. The grieving process can manifest in various ways, such as deep sorrow, hostility, guilt, confusion, and fatigue. It can lead to bodily pain, a weakened immune system, stomach upset, and insomnia. Prolonged grief, marked by persistent feelings of longing, sadness, and preoccupation with the deceased, can have serious health implications, including increased cancer risk, cardiovascular problems, and early mortality. Anticipatory grief, experienced when a loss is expected but has not yet occurred, can also have physical symptoms like fatigue, changes in appetite, and sleep disturbances. It is important to practice patience, acceptance, and self-care during the grieving process, which may include seeking support from friends, family, and professionals, engaging in mindfulness meditation, maintaining a regular sleep schedule, eating a healthy diet, and exercising regularly. Creating a memorial or participating in rituals to honor the deceased can also aid in healing and acceptance. [Extracted from the article]

Massimo Bottura and his wife, Lara Gilmore, operate Casa Maria Luigia, a 12-room B&B in a restored farmhouse near Modena, Italy. They recently opened a new restaurant called Al Gatto Verde, which specializes in wood-fired cooking. The restaurant offers a tasting menu that challenges traditional notions of terroir, tradition, sustainability, and seasonality. Dishes include a trompe-l'oeil mussel made of blue crab and pork belly, a reinterpretation of cotechino sausage, and a smoked lamb kebab. The desserts are also innovative, such as a rose-shaped semifreddo made with charcoal, raspberry, and caviar. [Extracted from the article]

This article from Woman's Own provides three quick and easy microwave recipes: Caprese meatball subs, Creamy chorizo rigatoni, and Ginger chicken noodles. The recipes include step-by-step instructions and a list of ingredients needed. The article suggests that these recipes can save time and energy while still providing tasty meals. Each recipe serves a specific number of people and includes a brief description of the dish. The article also includes a photograph of one of the dishes. [Extracted from the article]

The Scottish chef Isaac McHale is an old friend of mine; we used to go clubbing together in our student days at Glasgow University, and I've proudly watched him become one of London's most celebrated young chefs, head chef at twoMichelin-starred The Clove Club. McHale and Mauro Colagreco (the famed Argentinian chef at the three-Michelin-starred restaurant Le Mirazur in Menton, France) were invited to the region by the influential Italian food critic Andrea Petrini, who founded the avant-garde chef collective Gelinaz! Travel If you've ever wondered where European chefs go on holiday in pursuit of amazing food, I can tell you: Emilia-Romagna in central Italy. [Extracted from the article]

This trio of salads feature pasta, corn and beans to provide needed nourishment to fuel summer adventures. 10-12 ears fresh corn, shucked ¼ cup butter 2 Tbsp brown sugar ¼ cup water Salt and pepper to taste 2 cups mixed greens ¼ cup fresh basil leaves 1-2 Tbsp lemon juice 1-2 Tbsp balsamic vinegar Italian Bean Salad This protein-packed salad mixes beans with veggies, herbs and vinaigrette for a combination that will keep for days and keep you running. DEPARTMENTS THE WORD "SALAD", originated in ancient Rome. [Extracted from the article]

B 4. b For lemony sour cream, whisk sour cream, lemon zest, lemon juice, garlic, and remaining pinch of salt in a small bowl. At my company, Real Food 4 Kids, I lead hands-on cooking and food education classes for kids and teens. B Entrepreneur, mom, and seafood lover Sue Honkamp (@real food 4 kids) is one of the millions of cooks who visit Allrecipes.com every month. [Extracted from the article]

Morton kosher salt Freshly ground pepper 1¼ cups finely grated Parmesan, divided 2 9-oz. packages fresh or frozen, thawed cheese ravioli 2 cups store-bought fried onions (about 3.5 oz.) Add onion, celery, cheese, cornichons, and dill; drizzle with oil and season with kosher salt and pepper. SESAME FETA WITH BROCCOLINI This is your excuse to have a whole slab of cheese for dinner. [Extracted from the article]

B 2. b Stir together mayonnaise, adobo sauce and chopped chipotle chile, and garlic powder in a bowl; cover and refrigerate until ready to use. Heirloom-Tomato Salad Whisk together 2 Tbsp. B apple cider vinegar, b 2 tsp. B Dijon mustard, b 1 tsp. B kosher salt, b and ½ tsp. each B black pepper b and B honey b in a small bowl. Dinners are a breeze with make-ahead marinades and flavor-packed dry rubs Sweet-and-Smoky Grilled Pork Tenderloins ACTIVE 30 MIN. - TOTAL 1 HOUR, 15 MIN., PLUS 8 HOURS CHILLING B SERVES 4 b 1/3 B cup packed brown sugar b B 2 Tbsp. kosher salt b B 1 tsp. smoked paprika b B ½ tsp. onion powder b B ½ tsp. garlic powder b B ½ tsp. ground mustard b B 2 (1-lb.) pork tenderloins b B 1 Tbsp. canola oil b B 1. b Place a wire rack inside a rimmed baking sheet, and set aside. Can chipotle chile in adobo sauce) b B ½ tsp. garlic powder b B 2 Swiss cheese slices, quartered b B 8 slider buns, split b B 8 dill pickle chips b B 1. b Place mushrooms on a large rimmed baking sheet, and season both sides evenly with adobo seasoning. [Extracted from the article]

Maria de Lourdes Modesto, an Alentejo native who was Portugal's most beloved TV chef for years, once said that the food here "is the most Portuguese of Portuguese food" - honest, unpretentious, and endlessly delightful. FEATURES Portugal is a compact country - roughly the size of Indiana - with no two mainland destinations more than a half-day's drive apart. Along the way try the country's famous convent sweets (pastries made by nuns since the 15th century), fish stews, juicy pork dishes, and wine - so much wine. [Extracted from the article]

Features My favourite kind of picnic is an Italian-style farmers' picnic", says Massimo Mele, head chef at Hobart's bustling restaurant Peppina. Note Salmoriglio is a southern Italian condiment made of lemon juice, olive oil, garlic, salt, and herbs. 2 Add vinegar, oil, garlic, oregano and chilli to carrots and onion and stir gently to combine. 3 Place eggplant in a 1-litre sterilised jar with garlic, chilli and oregano; pour in enough olive oil to cover. [Extracted from the article]