Month: April 2013

The Nutella Heist… and a delicious recipe

Did you hear about the Nutella crime wave? Five tons of the delicious hazelnut chocolate spread was stolen in Germany. 5 TONS. Seriously. And this is the second article I’ve seen in a few weeks talking about people stealing Nutella. The first one was a bunch of college aged students who were swiping jars of Nutella from their campus (costing the school upwards of $5,000 a week at campus dining halls).

If you think that it is as easy to steal your details from the online trading websites, then you are mistaken. There are a few trading systems that take care of every detail. Following link will help you to trade on a trusted website that is completely encrypted to protect the sensitive and important details about you and you can use it in a secure manner.

People! We don’t need to steal Nutella. We need to use it to make amazing recipes. Recipes like those collected in the SPOON Nutella Pinterest board. Recipes like those in the NEW book, NUTELLA. Yes, there’s a cookbook. It’s adorable. You need to own it. Seriously.

NUTELLA® and Orange Whoopie Pies
Excerpted from Nutella by Ferrero

The combination of NUTELLA® and orange makes eating these little cakes complete bliss.

Makes 15 whoopie pies
Preparation time: 30 minutes
Cooking time: 10 – 15 minutes
Chilling time: 1 hour

For the cream filling:

1 orange
75 g (5 tbsp) unsalted butter
50 g (1/4 cup) caster/superfine sugar
1 egg
75 g (1/3 cup) Philadelphia-style cream cheese

For the whoopie pies:

125 g (1 1/4 cup) plain/all-purpose flour
1 tsp baking powder
40 g (3 tbsp) unsalted butter
40 g (scant 1 cup) caster/superfine sugar
1 egg
100 g (scant 1/2 cup) NUTELLA®
20 g (2 tbsp) cocoa powder
100 ml (scant 1/2 cup) semi-skimmed milk
Pinch of salt

1. Preheat the oven to 180 degrees C (350 degrees F, gas mark 4).

2. Make the cream filling. Finely grate the orange zest and squeeze the juice. Melt the butter in a bain-marie or in a bowl over a pan of simmering water. Add the sugar, egg, and the juice and zest of the orange. Beat continuously until the mixture thickens. Remove from the heat and leave to cool. Beat in the cheese and then chill for an hour.

3. Make the whoopie pies. Mix together the flour, baking powder, and salt. In a separate bowl, beat together the butter and sugar. Add the egg, NUTELLA, cocoa powder, and milk. Mix well, then add the flour and baking powder mixture.

4. Place 30 small spoonfuls of the mixture on a baking sheet covered with baking parchment paper. Bake for 10 – 15 minutes. Remove from the oven, leave to cool on a baking rack, then sandwich together with the cream filling.



Nutella cookbook

From irresistible macaroons to tasty cheesecakes, discover new ways of using, cooking and enjoying Nutella with 30 mouthwatering recipes. 30 delicious recipes in a Nutella-shaped book for all the fans of the famous spread:

– little individual sweets: from a revisited version of bread with Nutella to Nutella and banana tartlettes
– generous Nutella cakes to share: cake roll, Twelfth Night cake or even a Nutella charlotte.
– creamy, ‘must have’ recipes: mousse and little cream
– surprising recipes to impress both young and old: macaroons, caramelized hazelnut stuffed truffles, little mango egg rolls

Raw and Simple Mushroom Miso Soup Recipe

I know, I know… it’s getting to be too warm for soup, but I’m of the opinion that it’s never too warm for a good bowl of soup AND this amazing recipe also includes sprouts!  

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If you want to learn how to sprout in your very own home, we’ve got the answer for that too. Check out our Sprout Week Posts.


Mushroom Miso Soup
Excerpted from Raw & Simple by Judita Wignall


I use two types of mushrooms in this soup: Crimini Mushrooms, also known as baby Portabellos, for the base, and marinated Shiitake Mushrooms for the add-ins. This gives the soup more dimension and robust flavor. 

Makes 4 servings
Plan ahead: make almond or cashew milk
Prep Time: 15 Minutes

Marinated Mushrooms

2 cups (150 g) sliced shiitake mushrooms
2 tablespoons (28 g) tamari


Put mushrooms and tamari in a mason jar, close the lid tightly, and shake vigorously. Let the mixture sit while you make the base.


Soup Base

2 cups (470 ml) almond or cashew milk
1 cup (30 g) (100 g) chopped crimini mushrooms
¹⁄₄ cup (69 g) chickpea miso paste
2 tablespoons (30 ml) brown rice vinegar
1 clove garlic
1–2 tablespoon (15–30 ml) olive oil

Add-ins

2 cups (200 g) bean sprouts
1–2 green onions, green part only, thinly sliced

Blend all soup base ingredients until smooth. Divide the base between four bowls and add in the marinated mushrooms, bean sprouts, and green onions. Drizzle with additional olive oil, if you like. This soup is best eaten the day it is made. 




If you think Going Raw might be for you, be sure to pick up Judita’s books, Going Raw and Raw & Simple.



Judita Wignall is a commercial actress, print model, and musician from Los Angeles. She discovered the healing power of raw foods after health challenges made her reassess her diet and lifestyle. Her passion for great-tasting food, holistic health, and wellness brought her to Living Light Culinary Arts Institute, where she became a certified raw food chef and instructor. In between her many creative projects, she continues to teach classes, coach, and act as a personal chef for clients around the country. Learn more at http://www.rawjudita.com.






Making smart, delicious food choices in a short amount of time is now easier than ever. Raw and Simple provides easy (and incredibly tasty!) recipes that will feed your body and spirit without requiring hours of prep work. Recipes include:

Oatmeal Walnut Raisin Cookies, Apple Pie Smoothie, Winterland Salad, Cucumber Basil Soup, Creamy Kale Salad with Capers and Hazelnuts, Maple-Dijon Brussels Sprouts, Thai Veggie Noodles, Root Vegetable Slaw, Cherry-Hemp Muesli, Watermelon-Fennel-Mint Chiller, Strawberry Spinach Salad with Sweet Balsamic Vinaigrette, Colorful Cabbage Salad, Cauliflower Couscous, Carrot-Ginger Coconut Soup, Orange-Cranberry-Apple Relish, Herbed Pecan Pate, and Orange-Almond Truffles.


Raw food chef and instructor Judita Wignall fully integrates her raw food platform with holistic health and wellness. It’s not just about food—it’s about feeding your whole body and fueling your life!

Cupcakes and champagne

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Sprout Week: Thoughts on Sprouting

When we found out we were doing a sprouting book here at Quayside Publishing Group, we couldn’t quite resist sprouting here in the office and seeing what the big deal was about. Turns out, we all kind of loved it and the sprouting continues here.

It is a satisfying feeling that you can grow these sprouts without much effort and get some healthy food infused into your diet. You can add some money into your retirement funds in a similar fashion without much effort. You can use trading through the official website along with your usual work and improve the health of your retirement fund.

We now eat our sprouts on salads, in soups, on sandwiches, heck even just by themselves. If you’re looking for a new foodie hobby, this might just be the thing for you!

Here are some of our experiences. 

Jonathan (Acquisitions Editor, Quarry Books): I don’t usually keep living things around. Pets and plants are more than I can bear, so sprouting is a bit like that grade school lesson in responsibility: can you keep an egg over the weekend without it breaking? I dutifully rinsed my alfalfa and dill sprouts in warm water morning and evening. The ritual was comforting, I remarked on their daily and relative growth. I even took them on a car trip to Vermont. My alfalfa sprouts flourished in just a handful days. I enjoyed snacking on them individually and throwing fistfulls into salads. The dill sprouts, however, languished. Nervous research showed they take as long as 15 days to sprout! In their second week, my patience with daily rinsings grew thin even as the first white sprouts started to just grow long. Rushing out the door one evening, I left my lazy sprouts in the common kitchen at work with no note or protective placement. When I returned, someone had very kindly washed all the dirty dishes including my sprouting tray—all that dutiful responsibility down the drain! A moment of fury passed when I realized if I saw a plastic container with things starting to grow in it, I’d probably turn on the water too. And now with a clean tray, I could start a new batch.

Caitlin (Assistant Managing Editor, Quayside Publishing Group): There were two benefits to my French lentil sprouting experiment: greenery for my work space and a crunchy lunch garnish. I did get a few curious glances when I started swishing and rinsing the sprouts at the break room sink twice a day, but the only hassle was remembering to put something down to catch the drips from the leaky mesh lid when I tilted the jar to drain it. It only took three days to get a tangled, leafy mass of successful sprouts. I’d never tasted this kind of sprout before and definitely agree with a coworker who proclaimed them “earthy.” My next order of business is to start bringing more salads and sandwiches for lunch so I can use them up…

Lauri Boone (Author of Powerful Plant-Based Superfoods): Thanks to Sprout Week, I finally dusted off my sprouting jars and bag and went to work growing food in my kitchen. I worked with two great varieties of sprouts from The Sprout House. I soaked both Pea Sprouting Seeds and Broccoli Mix Sprouting Seeds (containing alfalfa, broccoli, and red clover) overnight in glass jars (about 12 hours total). I rinsed and drained the seeds and then placed the broccoli mix in a sprouting jar and the pea seeds in a sprouting bag that hung from my kitchen cabinet. Twice a day for the next few days I rinsed and drained the seeds with water—that was it. So simple! Nature took its course and within a few days, my broccoli mix had sprouted and I was tossing handfuls into my salads and wraps. The peas took a few days longer to sprout, but when they did, they became a welcome addition to salads—bigger and crunchier than the broccoli sprouts.  Sprouting reminds me that growing your own food can be easy, you can do it inside and at any time of the year, and the end result is a winning combination of delicious and nutritious.

Cara (Development Editor, Quayside Publishing Group): 

For my first attempt at sprouting, I used a plastic sprouter that consisted of four round stacked trays. Think four-story, circular parking garage without the ramps and you’ve got the idea.
All the sprouts were soaked overnight, rinsed the next day, and ready to be scattered across their respective trays: broccoli sprouts on the top level, mung beans on the second, and an assorted mix of lentils, kamut, adzuki beans, and fenugreek on the third. Each tier, except for the bottom, has vents that allow water to flow through during daily waterings. Tilting the entire contraption to empty excess water from the bottom into the sink was easy—just make sure you have a big enough sink!
Despite fears of mold or stubbornly sprout-less seeds, the whole experience couldn’t have been easier. Delicate tendrils began to emerge from the broccoli sprouts only a couple of days after starting! They tasted delicious in a pita with hummus and, my favorite, as a garnish on a chicken-white bean chili. An apparently harmless, barely detectable, white fuzz appeared atop some of them after a few days, and I easily removed it with my fingertips.
The white, thicker mung bean sprouts showed their faces a day or two later; a coworker and veteran sprouter advised eating them soon while fresh. Similar to the assorted mix, which arrived last, they provided a chewy, almost meaty, texture to whatever they were added to.

Not all the seeds sprouted, but it didn’t matter—they were scooped up, dried in a paper towel, and eaten, too!

Renae (Editorial Project Manager, Quayside Publishing Group): 
I’ve been working on Rita’s sprouting book, and I was really excited to get to try it out for myself. I’m normally not the type of person who gets excited about growing her own food—I like immediate or at least quick results, and just the thought of going outside and weeding makes me scowl. Plus even if I wanted to grow my own food, I live in a little apartment and don’t have anywhere to grow it.Sprouts were (and are!) perfect for me, as it turned out! I used an Easy Sprout sprouter, which kind of looks like an oversized Icee cup when you have the domed, ventilated growing lid on top. It took up practically no space at all in my kitchen. I quickly learned too that the Easy Sprout sprouter lived up to its name: the inner cup had a series of holes at the bottom, allowing it to easily drain into the outer cup. After soaking them overnight, all I did was rinse them twice a day! By day three I had what you see in the picture below.

This was the St. Patrick’s Day Mix, which consisted of red clover, mung bean, yellow mustard, and green lentils. They were delicious! I ate them on sandwiches, and in soups and salads. All in all it was a really simple and rewarding experience. I can’t wait to try round two of sprouting!

Katie (Food Marketing Manger, Quayside Publishing Group… oh and I write SPOON!): As I said when I launched Sprout Week, I really am terrible at growing things. That being said, I am addicted to sprouting. It takes little to no time and very little effort to end up with something that goes great with everything (okay, I keep getting told “except for ice cream…”). I chose to sprout with the hemp bag and really found it to be a cinch. Just drop thebeans/peas/whatever in and add water. I even took my little bag of sprouts home with me one weekend to make sure they still got the water they needed. If I can do it, you can do it!

Preorder your copy of Homegrown Sprouts today!

Homegrown Sprouts by Sprout Lady Rita
Sprouts are the ultimate in local food—harvested no further away than your kitchen counter, they are fresh, delicious, and versatile. Homegrown Sprouts is the complete guide to growing your own sprouts. Choose the right sprouter for you, be it a jar, a bag, or a tray, and learn the techniques to use it. Grow a wide variety of sprouts, including wheatgrass, leafy greens, mung beans, and alfalfa. Enjoy them on their own, or discover a variety of serving suggestions from salads to soups to juices. There are even tips on sprouting for your pets.
Whatever the season, Homegrown Sprouts will take you on a germinating journey that you won’t soon forget. When you learn how easy it is to grow nutrition-packed sprouts in your own home, you’ll want to use them in every dish you make!Blogger Tricks

Welcome to Sprout Week at SPOON

I will begin today’s post by admitting that I am a terrible gardener. Seriously. I forget about my plants and then end up watering them too much when I remember. Or I plant them in the back of my yard, which seems like a good idea because that’s where all of the light is, but then realize what a huge mistake that was because out of sight, out of mind. I’m horrible at the whole thing.

So when our office decided to do a sprouting book for the fall season, I thought to myself… probably not for me. Seems complicated. I’m sure I’ll kill them.

Thankfully one of my coworkers came up with a great idea. Why don’t we all sprout together in the office so we can get a feel for the process? AND Sprout Lady Rita (the author of Homegrown Sprouts and the owner of The Sprout House) was kind enough to send us everything we needed to get started.

Alfalfa sprouts
Glorious alfalfa sprouts

 

Pea and lentil sprouts
Pea and lentil sprouts in the three-tiered sprouter

 

Bean sprouts in a hemp bag
Bean sprouts in a hemp bag

We had a couple of bumps along the way (which we’ll share with you this week), but all in all it was a huge success. In honor of our new found hobby, I thought I’d host a Sprout Week here on the site so that you all can get as excited about sprouts as I now am.

Stay tuned this week for recipes, sprouting experiences, what to do when things go wrong, and advice from the experts. Right from preparing pots, sowing, planting, watering, and harvesting, you can learn the facts here now in our following discussions. We will also attempt to remove any of your confusions regarding the plants you should choose and the demands put by the sprouting hobby in your lifestyle. See my case as an example where my memory fell out of place. And feel free to get involved. Send me an email at quarryspoonblog@gmail.com.

Still not sure what you think about sprouting? Not sure what sprouting really is? Here’s what Sprout Lady Rita has to say”

Many people are familiar with the two most common sprouts: alfalfa and mung bean. You may have eaten alfalfa sprouts at a restaurant that features them atop a salad or in a container at the salad bar. Mung beans are grown as a compact shoot, and are frequently used in Chinese food. But there are more types of sprouts available than just alfalfa and mung that can be sprouted at home. With a diversity of ways to sprout and eat those tasty little vegetables, homegrown sprouts can be a part of every household kitchen.

Why Sprout?

Why choose to sprout at home? Here are some of the most popular reasons why homegrown sprouts are a wonderful choice.

Homegrown Tastes Better
Sprouts Are a Healthy Option
You Can Boast about Your Sprouting Accomplishments
Variety Is the Spice of Good Nutrition
Sprouters Love Company
Sprouting Means Taking Care of Your Family
Sprouting Saves You Money
Homegrown Sprouts Are Safe
Sprouting Means a Greener Footprint for the Earth
Sprouts Are Beautiful
Sprouts Are Available Year-Round
You Can Farm the Organic Way

Follow quarryspoon on instagram to see our sprouting progress! And send in your own sprouting pictures to quarryspoonblog@gmail.com

Preorder your copy of Homegrown Sprouts today!

Homegrown Sprouts by Sprout Lady Rita

 

Sprouts are the ultimate in local food—harvested no further away than your kitchen counter, they are fresh, delicious, and versatile. Homegrown Sproutsis the complete guide to growing your own sprouts. Choose the right sprouter for you, be it a jar, a bag, or a tray, and learn the techniques to use it. Grow a wide variety of sprouts, including wheatgrass, leafy greens, mung beans, and alfalfa. Enjoy them on their own, or discover a variety of serving suggestions from salads to soups to juices. There are even tips on sprouting for your pets.
Whatever the season, Homegrown Sprouts will take you on a germinating journey that you won’t soon forget. When you learn how easy it is to grow nutrition-packed sprouts in your own home, you’ll want to use them in every dish you make!

 

Apple Brownies from An Apple a Day

An Apple a Day has quickly become one of my favorite cookbooks. The reason? It combines sweet and savory, healthy and delicious, and indulgent recipes all in one book. Plus, apples are awesome and are super easy to find at local grocery stores, CSAs, and farmer’s markets.

I know I just featured one of the recipes from this book, but couldn’t help but share this recipe for apple brownies, which seriously look divine.Once you get the hang of a recipe, it becomes easy to make. Practice makes one perfect. Similarly, if you follow trading online, even if you are a novice, then after some time you will be able to trade easily and make money. Till such time allow the robots to do that for you. For further information, choose a safe website.

Oh and be sure to follow Race Point Publishers on Facebook for a chance to see some of the celebrities who showed up at the book launch party this past weekend 😉

Apple Brownies

Excerpted from An Apple a Day

After one bite of these moist, dense apple brownies, you won’t miss the chocolate.

Ingredients

Nonstick vegetable oil spray

1 cup (240 g) unsalted butter, room temperature

2 cups (400 g) granulated sugar

2 large eggs, room temperature

½ cup (120 ml) 2 percent milk

1 teaspoon (5 ml) pure vanilla extract

2 cups (240 g) all-purpose flour

1 teaspoon baking powder

½ teaspoon salt

2 teaspoons ground cinnamon

4 small apples, such as Fuji or Honeycrisp, peeled and diced (about 3 cups or 450 g)

Directions

Preheat the oven to 350° F (177° C or gas mark 4). Spray a 9- x 13-inch cake pan with nonstick vegetable oil spray.

Cream the butter and sugar with a handheld mixer until fluffy, about 2 minutes. Add the eggs, one at a time, incorporating into the batter after each one. Add the milk and vanilla and stir into the batter.

In a medium bowl, combine the flour, baking powder, salt, and cinnamon. Add dry ingredients to wet and stir to combine. Add the diced apples and mix well. Spread the thick batter into the pan. Bake for 45 minutes, or until a toothpick comes out clean. Cut into 36 brownies.



Taking something classic and giving it a new twist, An Apple a Day is a fresh, daily cookbook, filled to the brim with 365 apple recipes carefully selected to reflect the holidays, seasons, and months of the year (Pumpkin-Apple Soup in October; Grilled Turkey Burger with Apple-Chipotle Sauce in July), as well as current culinary trends and decorating projects.

Different from other apple cookbooks on the market, this extensive collection of recipes will go far beyond the tried and true apple dishes, to include novel recipes for savory meals such as Risotto with Apples and Crêpes, salads such as Thai-Style Pork Belly with Apples; cocktails such as Frozen Apple Daiquiri—and so much more. Nor will traditional favorites be neglected; the book will offer multiple ways to make applesauce, baked apples, pies, tarts, muffins, crisps, pastries and cookies. The recipes in the book will be accompanied by crafty, room decor and ambience-enhancing projects such as seasonal centerpieces and apple-scented candles, designed for a delightful, multi-sensory apple experience.

Notes on apple varieties will instruct on picking the perfect apple for any occasion and sidebars will be used to reflect interesting apple stats, tales from literature and folklore, pairing tips, and surprising apple fun facts. Also sprinkled throughout are quotations and favorite apple recipes shared by some of today’s popular celebrity chefs, reflecting a variety of different cultures and styles of cuisine, such as Michael Gilligan and Ian Kittichai.

See, smell, and best of all taste for yourself, hundreds of ways to enjoy one of the world’s most versa