Ingredients

Crepes:

1 1/4 cups all-purpose flour
1 tablespoon sugar
1/2 lemon, zested
Pinch kosher salt
1 1/4 cups milk
1 egg
2 tablespoons butter, melted, divided

Blueberry Filling:

2/3 cup blueberry jam or preserves
1/2 lemon, juiced
Custard Sauce:
2 tablespoons sugar
2 teaspoons cornstarch
Pinch kosher salt
3/4 cup milk
1 egg yolk
1 teaspoon vanilla extract
3 tablespoons confectioners’ sugar, for garnish

Directions

To make the crepes: Whisk the flour, sugar, lemon zest and salt in a medium bowl. In a measuring cup, whisk together the milk, egg and 1 tablespoon of butter. Slowly whisk the egg mixture into the flour mixture until smooth.

In a heavy small saute pan or crepe pan, lightly brush the pan with a layer of melted butter and heat over medium-high heat. Working quickly, pour in about 3 tablespoons of batter and tilt the pan to coat. Cook for 1 or 2 minutes and then flip with a thin metal spatula to finish cooking the other side, another minute. Repeat with remaining batter. Keep the crepes warm while preparing the rest of the dessert.

To make the Blueberry Filling: Heat the jam in a small pan over low heat or microwave until warm and syrupy. Whisk in the lemon juice and set aside.

To make the Custard Sauce: In a small saucepan, whisk the sugar, cornstarch and salt together until well blended. Whisk in the milk and cook over low heat until almost boiling, then remove from the heat. In a small bowl, whisk together the egg yolk and vanilla until well blended. Add a couple of tablespoons of the hot milk from the saucepan and whisk to temper the egg. Add resulting egg mixture to the rest of the warm milk in the pan, whisking to combine. Cook over low heat until the sauce begins to thicken (do not boil). Let the sauce cool slightly while assembling the crepes.

To assemble: Spread some of the blueberry filling in a line down the center of each crepe and roll up. Spoon a few tablespoons of the custard sauce on each dessert plate and lay 2 crepes on top. Sprinkle with confectioners’ sugar and serve.

Find more recipes at FoodTV.com

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* 2 ¼ lb potatoes
* 1 egg
* 10 2⁄3 oz flour
* rock salt
* pepper
* olive oil
* 1 large saucepan
* 1 passatutto
* 1 flexible knife
* 1 wooden spoon
* 1 colander
* 1 tea towel
* 1 large tray or plate
* 1 sieve
* 1 teaspoon

* Serves:
* 8

Step 2: Boil the potatoes

Place 1 kilogram of unpeeled potatoes into a large saucepan and add enough water to cover them. Place on a high heat, add 3 teaspoons of rock salt, then leave to boil.

WARNING
Don’t put the potatoes into the pan once the water is boiling, this will cause the skin to split, and make the potatoes soggy.

When the potatoes are tender, after about 20 minutes of boiling, turn the heat off and tip them into a colander to drain.

To protect your hands use a tea towel to hold the potatoes as you peel away the skins with a knife.

Pass the still hot potatoes through a passatutto. This method is recommended as air gets trapped in the potatoes making for a lighter gnocchi. If you don’t have one you can, of course, use a masher but the end result won’t be as good
Step 3: Add the egg and flour

Add 2 generous pinches of salt and a pinch of pepper. Crack the egg and stir in quickly before the temperature of the potato cooks it. Add 2 handfuls of the 300 grams of 00 flour. And mix until it’s all absorbed

Step 4: Form a dough

Turn the potato onto a wooden surface and tip the rest of the flour on top. Use your hands to mix it together. After a minute or two it will form into a dough. Knead lightly. When it reaches a pliable consistency, it’s ready

Step 5: Form the gnocchi

Sprinkle the surface with flour. Slice a fist sized piece from the dough ball and roll out into lengths that are about 3 centimetres thick. Use a flexible knife to cut off 2 centimetre pieces. Slice off another fist sized piece and repeat until you have used all of the dough. Work quickly, the dough should still be warm.

Place the gnocchi onto a tray, leaving a space between each piece to prevent them from sticking together.

Step 6: Cook

Fill a large pan with water and add 3 teaspoons of rock salt. Place over a high heat, put on the lid, and bring to the boil.

Tap the gnocchi from the tray into the boiling water. This method will stop the boiling water from splashing your hands. Give them a little stir and leave to cook.

HANDY HINT
The cooked gnocchi can be stored in the fridge for 2 to 3 days.
It can also be frozen for up to 3 months. Cook from frozen for 6-7 minutes in boiling water.

When the gnocchi have all bobbed to the surface, they’re ready to serve. Scoop them out with a sieve, shake off the water and transfer them to a tray. Drizzle over a little oil and give the tray a shake.

Stir the gnocchi into a warm sauce of your choice. Try VideoJug ‘How to Make a Sausage and Porcini Sauce’. As a final touch you can grate a little Pecorino cheese over the top. This dish works exceptionally well with a rosé wine. Source: videojug.com
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For more great ideas from Jamie, check him out at www.JamieOliver.com and find the recipe for the delish dessert Jamie’s creating by clicking here!

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Oolong tea – is sometimes known in China as the ‘miracle tea’. Oolong teas complex polyphenol compounds differ to the normal Green and Black teas.

It’s now becoming all too clear that it’s the older generation that seems to be leading the way into healthy lifestyles – with diet, exercise and all things good. All too often – the younger generation seem less concerned about health and fitness and more concerned where the next ‘take-away’ or where the nest drink is coming from.

This translates into a generation with health issues being stored up, which will in the end – clogging up the hospitals with avoidable diseases for the future.

Obesity

Obesity is now growing at an alarming rate, especially with the young – and, education surely must be the key – into teaching our younger generation to  the perils of a poor diet.

Oolong Tea Diet

Oolong tea has emerged as one of the best discoveries in recent years, this tea, even though it has been around for many centuries in China – it is now becoming more popular in the West.  With depression on the increase, and comfort-food eating – and before you know it, your waistline has increased an inch, and the body just seems to crave more and more food that offers very little in nutritional value.

Antioxidants

And with the abundance of antioxidants present in this great brew – can help boost your immune system and clear unwanted toxins from our bodies. The antioxidant compounds also help lower blood and cholesterol levels and can also help protect your heart from disease.

Tea and Cancer

Tea and Cancer seem an likely combination, but with studies emerging from various scientific studies – seem to shed more light into this great brew. Not only can Oolong tea help you lose weight – but it can also help fight certain cancers as well. So, you will not be surprised to know that in China – this ancient brew – is known as Miracle Tea.

Weight Loss Secrets

One of the primary weight loss secrets – has to be Metabolism. Metabolism is the key to weight loss, drinking oolong tea stimulates your immune system – thus increasing your metabolic rate – which enables the body to burn more calories.  Of course, you will need to reduce your saturated fat intake and eat more fruit and vegetables – all of this combined will aid your metabolic rate. And with a little exercise thrown in, then your on a course of health and fitness that will benefit your future health and wellbeing.

Written By: Alberto Thomas. Alberto has been selling and promoting Oolong tea since 2005.

Storing fresh fruit can be incredibly stressful, with a huge volume of misinformation on the web and in magazines, revealing to you how best to store different kinds of fruit.

This particular article cuts through the old wife’s tales and misinformation and gives you straightforward, useful and simple to comprehend advice about how best to store fresh fruit, and why you should never just treat it all the same way. These handy tips will keep your fresh fruit longer and save you wasting as much produce, which will reduce your food bills.

Apples

Apples continue to ripen even after they have been picked. If they are to be kept for any period of time, keep them inside a cool, dry, dark spot and make sure that they’re spread out so that they are not in contact with each other.

Apricots

Ripe apricots will keep within the refrigerator for a couple of days – unripe they will keep for more time.

Bananas

Keep bananas in a bowl at room temperature without any other fruit (they will cause the other fruit to over-ripen quickly). Do not refrigerate, or else the bananas will turn black.

Cherries

Ripe cherries will keep for a few days in the fridge; rinse them just before they are to be eaten.

Figs

Figs may be kept at room temperature until ripe, and then kept inside the refrigerator for up to three days. Nevertheless, they need to be allowed to return to room temperature before serving, as the cold will reduce their delicate flavour.

Grapefruits

Keep up to 2 weeks wrapped inside of a plastic bag while in the vegetable drawer of the refrigerator. Don’t keep for much more than 1-2 days at room temperature.

Grapes

Grapes will keep in good condition for 2 weeks inside a cool larder covered in perforated cling film or for about three weeks in the refrigerator.

Melons

Melons should be stored in a cool, airy place – warmer if the melon is not quite ripe.

Oranges

May be stored at room temperature for two weeks. For extended periods, refrigerate in perforated plastic bags.

Peaches and Nectarines

Keep ripe nectarines and peaches in the fridge; those which are still a bit too firm are better kept at room temperature.

Pears

Pears are at their best for just a very short time, and despite the fact that they may be left to mature for just a little while they should be checked frequently.

Plums

Unripe plums may be kept inside a warm room for just a day or so in order to ripen. Ripe fruit must be stored in a cool area, though they may well not keep for more than 2 or 3 days.

Soft Berries

Raspberries, strawberries, blackberries and some other soft berries are hugely fragile and perishable and so should be eaten as soon as possible after picking or buying. If they have to be stored, keep them in a dark, airy location like a cool larder. Although keeping them in the fridge is Ok for brief periods of time, it is usually too humid and the highly perfumed berries such as strawberries have a tendency to permeate other foodstuffs, especially butter, with their smell.

 Written by Edward Smith. Edward  has a huge amount of experience writing for the web and offline publications.  

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By Reader’s Digest Magazine, on Fri Dec 4, 2009 12:48pm PST By Michelle Crouch, Reader’s Digest-What would two dozen servers from across the country tell you if they could get away with it? Well, for starters, when to go out, what not to order, what really happens behind the kitchen’s swinging doors, and what they think of you and your tips. Here, from a group that clears a median $8.01 an hour in wages and tips, a few revelations that aren’t on any menu.

PLUS: 20 More Secrets Your Waiter Will Never Tell You

What we lie about
1. We’re not allowed to tell our customers we don’t like a dish. So if you ask your server how something is and she says, “It’s one of our most popular dishes,” chances are she doesn’t like it.
—Waitress at a well-known pizza chain

2. On Christmas Day, when people ask why I’m there, I might say, “My sister’s been in the hospital,” or, “My brother’s off to war, so we’re celebrating when he gets back.” Then I rake in the tips.
—Chris, a New York City waiter and the founder of bitterwaitress.com

3. If you’re looking for your waiter and another waiter tells you he’s getting something out of the stockroom, you can bet he’s out back having a quick smoke.
—Charlie Kondek, former waiter at a Denny’s in Central Michigan

PLUS: 7 Funny Restaurant Customer Stereotypes

4. If someone orders a frozen drink that’s annoying to make, I’ll say, “Oh, we’re out. Sorry!” when really I just don’t want to make it. But if you order water instead of another drink, suddenly we do have what you originally wanted because I don’t want to lose your drink on the bill.
—Waitress at a casual Mexican restaurant in Manhattan

What you don’t want to know
5. When I was at one bakery restaurant, they used to make this really yummy peach cobbler in a big tray. A lot of times, servers don’t have time to eat. So we all kept a fork in our aprons, and as we cruised through the kitchen, we’d stick our fork in the cobbler and take a bite. We’d use the same fork each time.
—Kathy Kniss

6. If you make a big fuss about sending your soup back because it’s not hot enough, we like to take your spoon and run it under really hot water, so when you put the hot spoon in your mouth, you’re going to get the impression — often the very painful impression — that your soup is indeed hot.
—Chris

7. I’ve seen some horrible things done to people’s food: steaks dropped on the floor, butter dipped in the dishwater.
—Waiter at a casual restaurant in the Chicago area

PLUS: 25 Tips to Order Healthy Choices at Any Restaurant

What you’re really swallowing
8. If your dessert says “homemade,” it probably is. But it might be homemade at a bakery three miles away.
—Charity Ohlund

9. I knew one guy — he was a real jerk — he’d go to Costco and buy this gigantic carrot cake for $10 and tell us to say it’s homemade. Then he sold it for $10 a slice.
—Steve Dublanica, veteran New York waiter and author of “Waiter Rant: Thanks for the Tip — Confessions of a Cynical Waiter”

What drives us crazy
10. Oh, you needed more water so badly, you had to snap or tap or whistle? I’ll be right back … in ten minutes.
—Charity Ohlund

11. We want you to enjoy yourself while you’re there eating, but when it’s over, you should go. Do you stay in the movie theater after the credits? No.
—Waiter at a casual restaurant in the Chicago area

PLUS: 7 Lucky New Year’s Eve Foods

12. My biggest pet peeve? When I walk up to a table of six or seven people and one person decides everyone needs water. I’m making a trip to deliver seven waters, and four or five of them never get touched.
—Judi Santana, a server for ten years

What we want you to know
13. Sometimes, if you’ve been especially nice to me, I’ll tell the bartender, “Give me a frozen margarita, and don’t put it in.” That totally gyps the company, but it helps me because you’ll give it back to me in tips, and the management won’t know the difference.
—Waitress at a casual Mexican restaurant in Manhattan

14. If you’re having a disagreement over dinner and all of a sudden other servers come by to refill your water or clear your plates, or you notice a server slowly refilling the salt and pepper shakers at the table next to yours, assume that we’re listening.
—Charity Ohlund

Click here to continue reading from Shine.Yahoo.com.

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