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Woolies happy with Recipe to Riches sellouts | TV Tonight
Nov 03, 10:01PM
Connie's Croques and Hickory Hollow Smoked Sauce, sold out in about 150 outlets nationally in the week after the show. The best so far has been Sweet Billie's chocolate biscuits, which in one week sold out in more than 230 stores.
That's despite some complaints about pricing on social media.
Woolworths head of customer loyalty Lizzie Ryley, told The Australian, "The ratings are not an issue for us. We leave that to TEN.
"The fact we're getting such a good uplift in terms of overall sales and new people coming in – for us that is the show working.
"We're seeing from our data that a number of those customers are lapsed customers. And the customers that are coming in are buying more in their shop."
The best rating for the FremantleMedia series has been 616,000 viewers, while theaverage audience across the seven episodes has hovered around 600,000.
TEN programming director Beverley McGarvey said TEN was considering a second series and would make a decision after the finale.
"It is also generating strong results for Woolworths."
Savory Beef Stroganoff is perfect recipe for busy moms and dads
Nov 03, 9:45PM
Jim Bobel/The Morning Journal Annette Stoyka's traditional Russian Beef Stroganoff.
LORAIN � Between Nov. 8 and 10, about 125 families of Saints Peter and Paul Russian Orthodox Church, 2238 E. 32nd St., Lorain, will celebrate the church�s 100th anniversary.
As with any ethnic church celebration, along with words of praise, music and� prayer, the congregation will follow close behind with their ethnic cuisine.
Case in point, this week�s recipe for traditional Beef Stroganoff, shared by Annette Stoyka, daughter of Saints Peter and Paul pastor, the Rev. Basil Stoyka.
�The authentic Russian recipe for Beef Stroganoff calls for filet mignon,� Stoyka said.
In its place, and every bit as succulent, Stoyka used stew meat.
�This recipe is perfect for busy moms,� said Stoyka, vice president and co-owner of Rehabilitation Consultants, 1317 Cooper Foster Park Road, Amherst.
She also has two children, Juliana, 11, and Michael, 17.
�I know what being a busy mom is all about,� Stoyka said. �And this is a quick and easy dish to make.�
This tender, juicy and tasty ethnic dish will no doubt find its way to the serving table of the anniversary�s special grand banquet Nov. 9, by invitation only, at St. Nicholas Greek Orthodox Church, 2000 Tower Blvd., Lorain.
�Historically, our parish is considered the Mother Church of Orthodoxy in Lorain, giving birth to other Orthodox churches you see today in the city,� Basil Stoyka said.
Its blue-domed roof is a familiar sight to Lorain residents. Construction of the church began in 1925. It was completed and consecrated in 1927.
At that time, its location was right in the heart of the Russian-American community.
The following is Annette Stoyka�s quick and simple recipe for this savory and legendary meal from Mother Russia.
Beef Stroganoff
Makes about 8 servings
2 pounds stew meat
1 cup chopped onion
1 can golden mushroom soup
1 can cream of onion soup
1 jar (6 ounces) sliced mushrooms, drained (optional ingredient)
1/4 teaspoon pepper
1, 8-ounce package cream cheese
1 container sour cream (8 ounces)
6 cups hot noodles or rice
In a 31/2 -quart to 41/2- quart slow cooker, mix beef, onion, soups, mushrooms and pepper. Cover and cook on low for 8 to 10 hours or until beef is very tender. Stir in cream cheese until melted. Stir sour cream into beef mixture. Serve over hot noodles or rice.
�
Clean & Lean Summer Body Plan: Week 1 recipes to energise your ...
Nov 03, 8:45PM
James' quinoa with berries - an energising way to start the day. Source: Supplied
NUTRITION is just as crucial to a clean and lean body as the exercise you're doing.
Don't worry if you don't have all the ingredients in this meal plan, it is only a guide. Get creative and have fun while making a delicious clean and lean dish.
Stick to the principles of cutting out the C.R.A.P. (caffeine, refined sugars, alcohol, processed foods), and you will feel amazing.
Here are three recipes to get you going, and scroll down for a complete meal plan for the week. Bon appetit.
(And while you're at it, check out this week's exercise plan for an energised body.)
FRUITY CLEAN AND LEAN QUINOA
Serves 2
INGREDIENTS
250ml almond milk or rice milk
50g quinoa
100g seasonal berries
1 tablespoon pecans, chopped
Handful pumpkin and sunflower seeds
Full-fat organic Greek yoghurt, to serve
METHOD
1. In a small saucepan bring the milk to the boil. Stir in the quinoa, reduce the heat to low and simmer gently for 10 minutes or until most of the liquid has been absorbed.
2. Remove from the heat and stir in the berries and pecans. Spoon into two bowls and serve with the Greek yoghurt and sprinkle with the seeds.
CLEAN AND LEAN SUPER SALAD WITH SMOKED SALMON
Smoked salmon adds a hit of protein to James' signature super salad. Source: Supplied
Serves 2
INGREDIENTS
100g baby spinach leaves
8-10 ripe cherry tomatoes
1 avocado, peeled and sliced
1⁄2 cucumber, diced
1 red pepper, deseeded and diced
100g organic mung bean or mixed sprouts
2 tablespoons pumpkin seeds
2 tablespoons sunflower seeds
1 tablespoon pine nuts, toasted
extra virgin olive oil
50g smoked salmon
METHOD
1. Divide the spinach, tomatoes and avocado between two plates. Sprinkle over the diced cucumber, red pepper, sprouts, seeds and pine nuts, and drizzle over the olive oil.
2. Serve the smoked salmon alongside.
LAMB STEAK WITH MUSHY PEAS
James' lamb steak with mushy peas. Source: Supplied
Serves 4
INGREDIENTS
4 lamb steaks
2 teaspoons olive oil
6 sprigs of thyme, chopped
pinch of sea salt and freshly ground black pepper
For the mushy peas
400g peas
50g butter
4 sprigs of mint
pinch of sea salt
METHOD
1. Marinate the lamb steaks with the olive oil, thyme and salt and pepper for a minimum of an hour, or overnight. Then grill them under a hot grill for 3-5 minutes on each side.
2. Boil the peas in water until tender, then strain and place in a blender with the butter, mint and sea salt until it has reached a soft consistency to your liking. Serve with the grilled lamb steaks.
MONDAY
Breakfast: Fruity Clean & Lean Quinoa (see recipe)
Lunch: Broad Bean, Spinach and grilled turkey breast salad
Dinner: Grilled Sole Fillet with 2 Tablespoons sweet potato mash
TUESDAY
Breakfast: Poached eggs with grilled mushrooms and tomatoes
Lunch: Chicken with rocket, spinach and pine nut salad with olive oil and balsamic dressing
Dinner: Beef with broccoli and coconut oil stir fry
WEDNESDAY
Breakfast: Smoked Haddock, scrambled eggs and peppers on rye
Lunch: Cold Lamb Salad with tomatoes and avocado
Dinner: Grilled Chicken with steamed Asparagus and tomato salsa
THURSDAY
Breakfast: Natural yogurt with mixed nuts seeds and berries
Lunch: Clean & Lean Super Salad with Smoked Salmon (see recipe)
Dinner: Baked chicken breast with roast carrots and cooked spinach
FRIDAY
Breakfast: Smoked salmon with 1/2 avocado and 2 poached eggs
Lunch: Quinoa and red pepper salad with seeds and mixed nuts
Dinner: Baked Sea Bream w/ chilli, lemon and garlic beans
SATURDAY
Breakfast: Smoked salmon, onion, feta frittata
Lunch: Grilled chicken with chili and garlic broccoli
Dinner: Spelt Risotto w/ squash walnuts and goats cheese
SUNDAY
Breakfast: Fruity Clean & Lean Quinoa
Lunch: Lamb steak with mushy peas (see recipe)
Dinner: Baked sea bass fillet with asparagus, lemon and ginger parcels.
Find more recipes from James at bodyism.com or buy his best-selling book Clean & Lean Diet, now available on Kindle. And continue the conversation on Twitter @jamesduigan
Lemon Bread Recipe - Unsophisticook
Nov 03, 8:44PM
Nov 3
We go through a lot of yogurt each week -- in smoothies and plain with granola and fresh fruit. But you might be surprised to learn that we also do a lot of baking with yogurt!
That's right -- yogurt is a fantastic substitute for high-fat ingredients in your favorite baked goods, adding tenderness and a pleasant bit of tang. As a bonus, you're also incorporating some extra protein and calcium into the recipe
Substituting yogurt in baking is pretty straightforward. Here are some ideas to get you started:
1 cup sour cream = 1 cup Greek yogurt
1 cup mayonnaise = 1 cup yogurt
1 cup oil = 1/3 cup Greek yogurt
1 cup butter = 1/2 cup Greek yogurt + 1/2 cup butter
1 cup heavy cream = 1 cup Greek yogurt
1 cup buttermilk = 1/3 cup yogurt + 1/3 cup milk
One of my favorite baked goods made with yogurt is this cranberry lemon bread recipe. Using Greek yogurt in the batter allows you to cut the amount of butter used back to just 1/4 cup, making this a lighter version of this popular recipe.
The yogurt is a fantastic pairing with the bright citrus flavor, and I love the addition of the tart dried cranberries for more texture.
You'll definitely want to use fresh lemons for this lemon bread recipe. Between the batter and the glaze, you'll use about three small lemons. I just pick up the bags of fresh lemons at Walmart because I just can't get enough of the bright zingy flavor!
Make sure to zest all three lemons before juicing, and reserve the zest of two lemons for the batter and the remaining zest for the glaze. If you prefer a less tangy glaze, simply use less lemon zest, but even if it seems a little intense at first, it will mellow out after the bread sits for a short while.
Ingredients:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 cup salted butter, softened
- 3/4 cup granulated sugar
- 1 cup Greek yogurt
- 2 eggs
- 1/4 cup fresh lemon juice (about 2 small lemons)
- 1 teaspoon vanilla
- zest of 2 lemons
- 1 (5-oz.) bag dried cranberries
-
For the glaze:
- 3/4 cup confectioner's sugar
- 2 tablespoons lemon juice (about 1 lemon)
- zest of 1 lemon
Instructions:
- Preheat oven to 350 degrees. Butter and flour a 9x5-inch loaf pan.
- In a medium mixing bowl, whisk together the flour, baking powder, and baking soda.
- In a stand mixer or with a handheld electric mixer, beat the butter and granulated sugar until light and fluffy. Beat in yogurt, eggs, lemon juice, and vanilla.
- Stir in the lemon zest and dried cranberries, and then stir in the dry ingredients until incorporated, taking care not to over beat the batter.
- Spread the batter in the prepared loaf pan, and bake at 350 degrees for 50 minutes or until a toothpick inserted into the center of the bread comes out clean.
- Cool in the pan for about 10 minutes and then remove the bread to a wire rack to cool completely.
For the glaze:
- Whisk together confectioner's sugar, lemon juice and lemon zest. Pour over the cooled lemon bread.
2.2
Copyright Unsophisticook 2010-13. All Rights Reserved.
adapted from Ocean Spray
Have you ever substituted yogurt in baking? I'd love to hear some of your favorite recipes!
Saving & Printing Recipes on CakeJournal.com with Ziplist Recipe ...
Nov 03, 7:53PM
We are proud to announce with have teamed with Ziplist to offer you the ability to save your favorite recipes from Cakejournal.com along with other food blogs from around the web.
If you check out the navigation menu on our website, click on the tab titled "recipe box" and this is will you can setup a Free account to have all of your favorite recipes saved in one convenient location.
Upon clicking on the tab, you will be taking to a page where you will create an account so that you can start saving your recipes.
This is a great new feature that we are very excited about because this is something that you guys have been asking for and we are proud to bring this to you.
So make sure you sign-up for a free account by visiting http://cakejournal.ziplist.com/recipes/box
Happy caking and feel free to share your comments about this new feature.
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