NEW YORK – New Zealand Salmon Co. introduced the retail line of products under the Regal Wood Roasted King Salmon brand for sale in the United States. The firewood filet is available in four flavors, including New Zealand beech, double manuka, pepper and spices, and sweet chili and lime.
The channel is currently available on Amazon and certain retailers in the Northeast. Salmon comes in a 3.5 ounce package, is sold in a supermarket fridge and has a suggested retail price of $ 9.99.
The Regal Wood Roasted King Salmon brand was launched in New Zealand in 2012. US expansion is a natural step, said Michael Fabbro, vice president of North America.
“With almost all Americans cooking at home now, our Salmon Roasted Wood produces extraordinary taste and quality with little effort,” he said
Authorities are investigating the possibility of burning after an early morning fire at a Little Italy store.
The San Diego Fire Department said the crew responded to put out the fire just before 4am in the 2000 India Street block. There, firefighters saw the Mona Lisa Deli catch fire and were able to break down horribly at 4:04 am
Injuries related to fire were not immediately reported. The extent of the damage is unclear.
Five young men confessed to a arson attack on a Roman family in southern Germany last year, with the suspect apologizing for the action on the first day of the trial on Monday.
The suspects, who were between 17 and 20 years old at the time of the attack, have been charged with attempted murder.
The attack took place in May 2019 in the Erbach district where Roman families from France lived in a camp in a field.
The suspects first put up a sign that read “not accepted” and then place dead swans in the area where the family lives, reports the DPA news agency.
They then threw a burning torch on the family camp, almost losing the vehicle where a woman and her nine-month-old child slept. Other family members took the torch off, with the woman and baby fleeing unscathed, reported the local SWR public broadcaster.
The accused is ‘very ashamed’
The five young men, all German citizens, apologized for their actions before the court in the southern city of Ulm.
“I am very ashamed of my actions,” one of the defendants told the court.
“We are stupid and don’t think about the consequences,” said the other defendant. The group said they did not intend to harm anyone.
The public prosecutor’s office in Stuttgart took over the case because of a potential right-wing extremist background, and came to the conclusion that the defendants were motivated by xenophobic and anti-Roman sentiments.
Some pushed back against racism, with the defendant telling the court: “I am not a Nazi,” according to the DPA.
Before the start of the trial, protesters gathered outside to protest racism.
“The increasing” anti-Gypsy “in Germany and in Europe is very alarming,” said Daniel Strauss of the German National Association of Sinti and Rome.
The trial was held at the venue in Ulm rather than the district court building in an effort to comply with social distance measures to stem the spread of COVID-19. Decisions in this case are expected in September.
me take a jar of couscous from the top shelf this week, steam the contents, throw the soft dough granules with young beans and asparagus, then stir with a handful of chopped parsley, chives, and mint. But then, right before I brought it to the table, I melted a generous piece of butter in a small pan and threw a few pieces of almonds to throw hot couscous. Warm golden fat trickles through the seeds and together with the crackling beans turn a simple dinner into a fancy one.
I have made my shopping list short. While shops are merciful at the moment, shopping has changed briefly from pleasure into something I no longer want to take my time. I’m in and out in a heartbeat. With flour, butter, eggs, and jams already in the cupboard, I just need to take some ricotta tubs to gather ingredients for the bitches to eat after dinner, finish it the next day for breakfast. There aren’t any rules, but with today’s world upside down, if I want to eat pudding for breakfast, then I’ll …
Couscous with butter with asparagus and beans
Stirring steaming couscous grains into several spring vegetables is a neat way to make small amounts of peas and asparagus. Serves 4
asparagus 8 thick bars couscous 150g wide bean 250g (weight peeled) parsley 50g (weight with a stalk) sprig of mint 15g chives 12
To replace: olive oil 3 tbsp lemon juice 2 tbsp Garlic one small clove butter 40g flattened almonds 3 tbsp
Put two deep water pots to boil. Cut the asparagus into long pieces of wine cork. Salt water in one light pan, then add the asparagus and cook for 4-6 minutes, depending on the thickness of the stalk.
In another pan, place a fine mesh filter on the water and pour it into couscous. Cover and steam until the grains are smooth and fluffy, about 20 minutes.
Make the sauce by stirring olive oil and lemon juice. Squeeze the garlic until blended and add to the sauce, then season with salt and black pepper.
When the asparagus is soft, remove it with a slotted spoon and drain, then add to the dressing and set aside.
Cook the beans in boiling asparagus water for 6-8 minutes, then drain. When the beans are cooking, remove the herb leaves from the stems (you need about 25 g in total) and chop them up, then add them to the sauce.
Remove the large beans from the skin by pressing them between the fingers and thumb (if your beans are very small and young, you might not need to do this). Add beans to other ingredients.
Remove the couscous from the heat and crush the seeds with a fork. Add couscous to other ingredients and stir everything. Transfer to serving plate. In a small skillet, melt the butter, add the almonds and brown, then pour the beans and hot butter over the couscous.
Apricot and Ricotta Tart
Sweet dreams: apricot and ricotta tart. Photo: Jonathan Lovekin / Observer
Monitor the filling progress in the oven, remove as soon as the outside tightens and the insides still shake when the tart is gently shaken. Vanilla extract plays an important role, do your best. You will also need a 20cm loose tin coating. Presenting 6
For cookies: butter 90g ordinary flour 150g egg yolk 1 water 1-2 tablespoons
To fill: lemon 1, large orange 1, small Ricotta 500g caster sugar 150g vanilla extract 1 tsp, to taste egg 3 egg yolk 1 cornstarch 1 teaspoon
For the top: apricot jam 370g pine kernel 2 tbsp
Make pastries by reducing butter and flour to fine crumbs in a food processor. Add egg yolks and enough water to produce a hard but soft dough. Form a ball, wrap it in heat-resistant paper and set it aside in the fridge to rest for about 30 minutes.
Roll the cookies dry thinly, then use to coat the tart. Place a piece of bread or baking paper on top of the cake and fill it to the brim with peanut cakes. Set aside in the refrigerator for 30 minutes.
Set the oven to 200C / gas mark 6. Heat a baking sheet, then bake the tart on it for 25 minutes. Remove the paper and nuts then return the tart case to the oven for several minutes until the pastry dries to the touch. Remove the case from the oven and reduce the heat to the 180C / gas mark 4.
Grated lemon and orange zest in a fine-toothed grater.
Mix Ricotta, sugar and vanilla. Beat the eggs and egg yolks together with a fork, then add the ricotta with lemon zest and vanilla extract. Stir in the corn flour then pour into an acid container and return to the oven for 40 minutes. When filling seems almost set (must be shaken when gently shaken), remove and allow to cool.
Melt the apricot jam in a small saucepan, then spoon it over the tart. Roast pine seeds in a shallow pan until golden, then scatter them on the jam.
A few years before I stopped cooking meat, I would make pork sausage rolls, apples and fennel and bring it to almost every house party or social event, because they were very well liked and requested. I have been secretly screwing the vegan now, and although it feels a little different, the request still comes.
I made it using textured vegetable protein (TVP) which, if you have never cooked it before, will shake your world. It absorbs whatever liquid is cooked in it, so it is the perfect container for any flavorful sauce. These are very cheap and can be purchased in large quantities and stored forever. You will find it in most health food stores, but if you can’t track it, just use 300 g (10 ½ oz) chopped vegan or tofu that is destroyed and leave stock.
Make 30 party size sausage rolls
To make rolls 3 pieces of vegan puff pastry 3 tablespoons selected bean milk (or 1 egg, beaten) Fennel seeds, for watering (optional) Tomato sauce or chili sauce, to be served
To prepare chopped “sausages”, heat the olive oil in a large oil-based saucepan.
Add the onions and cook on low heat for about 10 minutes, stirring constantly, until browned and clear. Add garlic, walnuts and sage, along with a little salt and pepper. Cook for a few minutes. Stir in apples, Worcestershire sauce, soy sauce, paprika, thyme and nutritional yeast, then heat to medium. Cook for a few minutes, until it feels hot.
Add TVP and stock and mix well to combine. Bring the mixture to low heat and cook for 2-3 minutes, to give TVP the opportunity to absorb liquid.
Turn off the heat and add breadcrumbs, and parsley if using. Mix well to join. Taste the mixture and add seasonings to taste. Let the mixture cool for about 30 minutes, until it is cool enough to handle.
Preheat the oven to 180 ° C (350 ° F). Cover a large baking sheet with baking paper.
Cut each sheet of cake in half to make two rectangles. Place one-sixth of the filling mixture in the middle of each piece of cake, forming it into a long sausage extending below the cake sheet. Fold firmly on top of the pastry sheet, and in one swift motion, roll it into a long tight roll, so that the end is at the bottom.
Repeat with all the remaining cake and filling.
Cut each roll into five equal pieces (or in half for larger rolls). Place it on a baking sheet with a little space between each. Apply a small amount of bean milk to each roll and sprinkle with fennel seeds, if desired.
Bake for 20 minutes, or until the pastry is golden and swollen. Serve warm, with tomato or chutney sauce.
Lentil curry shepherd pie with sweet potato top
Lentil curry shepherd pie with sweet potato top. Photo: Savannah van der Niet / Savvy Creative
Warm, simple, and very entertaining – who doesn’t crave good warm cookies this often? Curry powder, mustard seeds and coconut give a wonderful curry aroma, but you can also season the contents with other herbs and spices that you have. It tastes even better a day or so after making a pie, so this is good food to cook on weekends to keep you busy at night.
Serve 8
700g of starchy potatoes, peel and diced 2cm in size 700 g of sweet potatoes, peel and diced 2 cm 3 tablespoons olive oil 400ml (14 fl oz) coconut milk 1 large brown onion, diced 3 carrots, diced 3 celery sticks, diced 300g mushrooms, diced 4 cloves of garlic, crushed 2 teaspoons mustard seeds 1 tablespoon curry powder 2 tablespoons of Worcestershire sauce 3 × 400g cans of chocolate lentils 400 g tinned tomatoes 300g frozen peas ½ tie a lot of dill, chopped Fresh concoction, black sesame seeds or crispy fried onions, to be served (optional)
Place potatoes and sweet potato cubes in a large saucepan and cover with cold water. Bring to a boil over medium heat and cook until the vegetables are soft and tender. Dry the water. Add half of the olive oil to the pan, along with one third of coconut milk and seasonings of salt and pepper. Crush the mixture until smooth, then set aside.
Meanwhile, heat the remaining olive oil in a large saucepan. Add onions, carrots and celery, season with salt and pepper and cook for 10 minutes over medium heat, stirring constantly. After the vegetables turn brown and soft, add mushrooms, garlic, mustard seeds and curry powder. Cook, stirring constantly, for another 5-10 minutes.
Add Worcestershire sauce, lentils (including liquid in a can), tomatoes and coconut milk. Bring the mixture to low heat and cook for 10-15 minutes, or until thick and aromatic. Turn off the heat, then add the peas and fennel and stir until blended.
Pour the lentil mixture into a large baking pan. Spoon the sweet potato mixture on top and use a spatula to spread it almost to the edge.
Bake for 20 minutes, or until the topping is golden. Serve sprinkled with fresh herbs, sesame seeds or crispy fried onions if desired.
Peanut butter and honey brownies
Peanut butter and honey brownies. Photo: Savannah van der Niet / Savvy Creative
Peanut butter and honey on toast are a comfortable breakfast and a snack of my choice as a child, and it’s still a combination of flavors that I like now. These brownies are amazing: the perfect pick-me-up or treat for someone you love. Cook a lot – everyone will want to.
Make 20 brownies
200g (7 ounces) crispy peanut butter 3 tablespoons milk 2 tablespoons honey 225g of ordinary (all-purpose) flour, or 200 g of almond flour 1 teaspoon baking powder 90g good quality cocoa powder 100g of butter, soft 125ml vegetable oil 345g of caster sugar 165g brown sugar 2 teaspoons natural vanilla extract 4 eggs 150g pieces of dark chocolate or chips ½ teaspoon sea salt flakes
Preheat the oven to 180 ° C. Cover a large baking sheet with baking paper.
Add peanut butter, milk, and honey to a small saucepan over low heat. Stir gently to combine, until the mixture becomes thick and slightly darker. Turn off the heat and set aside.
Mix flour, baking powder, and chocolate in a bowl.
In a large bowl, beat with butter, vegetable oil, caster sugar and brown sugar for two to four minutes, or until thick and pale. Add vanilla, then beat the eggs one by one, shake after each addition.
Add the flour mixture and stir gently until it is combined, then fold the chocolate chips.
Pour the mixture into a coated baking pan. Spoon the mixture of peanut butter on top, then stir it evenly. Sprinkle sea salt flakes on top.
Bake for 25-30 minutes, or until the dough is ready and doesn’t waver anymore. Be careful not to overcook, to make sure the brownies have a fudgy consistency.
Allow to cool before slicing brownies. Best to eat fresh, with a glass of cold milk.
Shared Table. Photo: Simon & Schuster
Extracted from The Shared Table by Clare Scrine, published by Smith Street Books, RRP AU $ 39.99. Photography, design and layout: Savannah van der Niet / Savvy Creative, Cover Design: Michelle Mackintosh, Food Styling: Clare Scrine, Styling Prop: Issy FitzSimons-Reilly and Monika Correa
