Sinfully Delicious (And Palate-Tingling Tasty) Desserts! Lots of Chocolate Recipes Included!

Trying to get everything on the table at the right time can be stressful. A great way to learn! You will make savoury stuffed mushrooms, melt-in-your-mouth beef braciole, fresh-made pasta with sauce, garlic bread and salad. And for dessert, a classic caramel budino a traditional Italian pudding. Learn to eat what you love and love what you eat. Through her all-foods-fit approach, Michelle will show you how to be in charge of your eating instead of feeling out of control and how to eat the foods you love without overeating or guilt.

End mindless and emotionless eating, increase your metabolism, and eat healthier without depriving yourself. Join Chef Florence Kwok as she shows you how to make beef and vegetables with sweet potato noodles, grilled teriyaki chicken, chow mein noodles with bean sprouts, and Indian chicken curry.

Chef Mahy will prepare a healthy menu that bursts with amazing flavours of the Mediterranean. Your menu starts off with a squash, pear and cinnamon soup, and moves on to skewered chicken breasts with smoky Romesco roasted pepper and almond sauce on a bed of zesty herbed quinoa and arugula salad.

Your menu ends on a sweet note with a spicy chai and date truffle that will satisfy your sweet tooth without the guilt! It starts off with feta, tomato and zaatar a spice combination of thyme, sesame and sumac flatbreads, and moves on to a succulent platter of lamb kabobs with a tahini sauce and speedy tabbouleh salad. And for dessert, a buttery bite-sized orange and nuts baklava fresh from the oven! We all know that eating junk food, not exercising and poor sleep can affect our weight, but what you need to know today are the unknown shocking reasons you are having a hard time losing that extra belly fat.

Nutritionist Michelle Strong, author of Your Weight Loss G-Spot, will walk you through the ins and outs of these important fat-loss factors. Participants will leave with class notes, samples and recipes! Does your child aspire to be a chef? Your child will learn the skills to create dishes while learning the basics so they will be comfortable in the kitchen.

For kids aged 6 and up. Your appetite will be beyond satisfied as Chef Bruno shares his love of food and culinary expertise with this three-course menu of smoked trout salad with fennel, pomegranate and arugula in a white balsamic dressing; Sorrento-style potato gnocchi with tomato sugo, mozzarella and basil; and Neapolitan-style pork sausages cooked in wine with mixed peppers and potatoes.

For a starter we will make pan fried ravioli with a tomato marinara sauce. For our main course we will crank out some fettuccine with a creamy Alfredo sauce. We will create chocolate spaghetti with a raspberry sauce and white chocolate garnish. With the help of professional Chef Deji Oduwole, you will learn how to make traditional tapas dishes from different regions of Spain. We will then sit down and enjoy them together as a group, just like they do in Spain! We will start with a peach raspberry custard tart, followed by a quick and easy no bake almond fruit tart.

We will finish with a warm, flaky strawberry rhubarb tart. The salad will become your go-to salad. Taste his flank steak — a showstopper — back by popular demand. A lovely meal that you can re-create for yourself, family and friends. The parade, the beads, the amazing jazz music.

Your menu begins with hot and spicy pan-fried bourbon BBQ shrimp and Creole crab cakes with spicy remoulade sauce. The main dish is Cajun chicken, sausage and shrimp jambalaya. Let the party begin! We hope to inspire you to grow and use herbs in your daily cooking with the following recipes: Orange and thyme grilled shrimp skewer, colourful carrot tart with herbs, creamy Dijon tarragon chicken, green goddess dressing, and Meyer lemon and sage cocktail. We will start with a quick and easy yogurt parfait. Hot buttered English muffins, Canadian bacon, and poached eggs topped with a heavenly drizzle of hollandaise sauce.

We will finish with a little banana chocolate chip two bite muffin. Fresh, quick, satisfying and bursting with flavor, it's no wonder Asian noodle bowls have become so popular. Vietnamese lemongrass chicken banh mi bowl, Korean bulgogi BBQ steak bowl, and Burmese chicken coconut soup. First you bake and then you take them home! In this class, Chef Laura Boyd will teach you tricks and treats of spring baking recipes. You will make berry white chocolate scones, coconut lime cookies, chocolate egg shortbread cookies, grapefruit cupcakes and chocolate brownies with a toffee crunch!

As a bonus, Chef Laura will also give you the recipe for her yummy chocolate sugar cookies, which you will decorate using a few special tricks she will teach you. In this class, Chef Deji Oduwole will cover the basics of selecting, dressing and cleaning seafood. We will teach you how to fillet round and two-sided fish. We will clean and examine the fish, then demonstrate five different cooking methods: This class is part demonstration and part hands-on. The menu consists of fried calamari with a lemon aioli, Mediterranean grilled octopus salad with grilled garlic bread, and pan-seared white fish with asparagus, brown butter and lemon.

There are many reasons to love the Caribbean — one reason is the food. Let Personal Chef Luleta Brown take your palate to the Caribbean with black-eyed peas and pumpkin salad, jerk chicken breast with mango-chayote slaw, tostones fried plantains , and a mouth-watering pineapple-coconut upside-down cake with rum cream for dessert. Chef Christopher Pires loves Indian food, but not the complexity of all the spices.

These recipes will make a great addition to your weeknight repertoire. Simple ingredients, great taste. Mulligatawny will be your new winter soup. He has put a twist on it and, yes, it is warming! You get the recipes so you can make these delicious dishes at home. We will accompany this dish with a nutty basmati rice and an elegant parsley and wine sauce. Fishermen around the world would be proud. Tonight join Chef Heather Johnson and learn to bake with phyllo.

Looking for easy appetizer ideas for your next gathering? They can be enjoyed with beverages of your choice. Join Chef Florence Kwok in making Thai-style grilled beef crostini, crunchy vegetables and shrimp in phyllo cups, baked chicken wings with Asian chili sauce, and vegetarian pakoras. Dhahi wada, which is savoury doughnuts soaked in natural yogourt garnished with sweet chutney, is followed by Bhel puri, crunchy rice puffs with sweet, spicy and sour chutney topped with onions, tomatoes and cilantro.

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Next is Channa chat, a chickpea masala garnished with mangoes and crunchy peanuts. The evening ends with a homemade Kulfi Indian ice-cream with saffron and pistachios to cool your taste buds. The crisp, brisk days of winter promise many things, including gourmet foods rich in comfort and flavour. Join Personal Chef Luleta Brown for a gourmet dinner of dill green onion pancakes with grainy mustard sauce; pan-roasted Cornish hen with truffled risotto, wilted spinach and a blood orange glaze; and, for dessert, an apple-cranberry hazelnut crumble with Chantilly cream.

A menu to dine-in in style. Start off with roasted butternut squash soup and add a touch of maple syrup to ramp up the flavour. Our main is flavourful chicken thighs with a maple balsamic glaze and French-style potatoes where olive oil is the star. For dessert, baked pears with a maple glaze. A wonderful meal for a lovely evening. We go back in the Louisiana kitchen with great southern cooking from the great state of New Orleans.

A warm and wonderful cabbage and sausage Creole soup starts the night out. We make a unique but classic blackened garlic and lime shrimp over a creamy bed of cheese grits. We finish off our meal with a Cajun chicken pot gumbo pie topped with puff pastry. Founder of Real Food Real Life Real Simple and nutrition expert Stephanie Dodier will share her top 8 essential recommendations that will allow you to lead your most vibrant, energized life possible! Come join chef Aruna for a delicious dinner. Aruna is a self-taught cook, having spent four years in Africa teaching others how to cook.

She likes to try different foods when dining out. She then recreates a simpler version of the dish at home by substituting ingredients. Tonight, you will learn how to make a tasty chicken curry, jeera rice cumin rice , pita made from scratch on the stovetop, a mango red onion salad, and a mouth-watering, easy-to-make dessert called badam pak almond squares. Join Carl Dahl, chef of Taste Marketeria in Bronte, as he shows you some fast and easy dishes featured at the market that can turn a quick dinner into an event to remember!

Local cheese and truffle fondue, poached salmon with fennel, sweet peppers and lemon with roasted new potatoes, and chocolate coconut cream pie. Christian Pritchard, the culinary adventurist, will take you on a journey to Jamaica. We will begin with a mini jerk burger, followed by a zesty sweet potato salad. For our main, enjoy southern fried jerk chicken over coconut rice and peas. Dessert will satisfy as you enjoy a caramelized banana split with Appleton rum sauce.

Lynsey Walker of lynseylovesfood. Get-up-and-go energy boost smoothie samples, recipe cards, Genuine Health product samples and product coupons are included for each attendee. The company coming is called Crock-A-Doodle and they will be bringing 'dip bowls' for our customers to paint for Mother's Day. They will need to take the bowls away to be fired but will have them back to our store in time for customer pick up starting on Thursday, May Give them a head start with our March Break camp cooking classes.

Making the perfect roast dinner can be a challenge. You will learn how to make the most delicious roast leg of lamb you have ever had and all the trimmings. Roasted potatoes and carrots, lemon broccoli, fresh mint sauce and a fennel salad will also be created. Tonight popular Chef Jim Comishen will take all the hard work out of preparing fresh homemade recipes that are sure to please the whole family.

We start with a colourful green bean Caprese-style salad with grape tomatoes, mini bocconcini and sweet roasted peppers. An elegant tomato basil bisque finished with fresh cilantro and Asiago cheese follows. Thirty-minute meals never tasted so good. The cuisine of the various regions of Italy is often described as simplistic, elegant, fresh and delicious. Creating fabulous Italian dishes involves using the freshest ingredients and deftly manipulating those ingredients to produce the classic dishes we have come to cherish.

Chef John begins with Medjool dates stuffed with Parmigiano-Reggiano cheese and wrapped with prosciutto. Make room for dessert! Welcome to the Dolce Vita. Explore the nutritional benefits of hemp with Jacqueline from Manitoba Harvest. Warm harvest soup, healthy hemp muffins, hemp heart apple pie smoothie, hemp hummus, hemp guacamole, super seed energy balls, hemp heart and coconut squares, and vanilla chai power bars.

Sponsored by Manitoba Harvest Hemp Foods. Join Sai Chelliah for an evening of great food and fun. To warm up the night, enjoy a nice hot spiced chai. Everyone to the table to eat! In this class, Chef Laura Boyd will take you on a culinary journey through Italy, where you will learn how Italian cuisine creates such complex flavours with such simple recipes. One of the secrets is quality ingredients imported from Italy! You will have to come to class to find out the rest. You will sit down to the table for a traditional Italian meal beginning with an antipasto of fresh bread, meat and cheese, then zuppa soup with greens and sausage.

Next, we will move on to secondo, a braised beef ragu with porcini mushrooms and insalata of mixed greens, crispy prosciutto and Italian cheese croutons. For the end of the meal, or dolce, you will learn how to make a balsamic reduction and pair it with fresh strawberries for a simple and fresh dessert! We recommend bringing your appetite along on this journey. Chef Bruno Di Sarno will show you how using a few simple, quality ingredients can transform your kitchen into a Southern Italian trattoria where you will delight your family and friends with restaurant-quality Italian meals.

Prepare to learn how to make octopus salad with baby potato and dandelions in a lemon dressing; traditional ear-shaped pasta in a broccoli and anchovy sauce topped with fresh pecorino cheese; and oven-roasted white rabbit in wine, tomato and rosemary. Good food never comes with a price but rather the love we put into it. Tonight let Chef Jim Comishen show you the wonderful world of braising. These surprisingly quick, economical and great tasting meals will surely be a hit with the whole family: A selection of rustic breads from our bakery will be served to accompany these dishes.

Calling all bacon lovers! Guaranteed you will not want to miss this culinary class. Chef John continues to show the bacon love by creating miniature beef and bacon sliders with arugula, brie cheese and bacon jam served with an Italian pancetta bacon and caramelized onion potato torta. Dessert is a decadent chocolate and bacon brownie with a bourbon caramel topping and candied bacon. This class is a must for all Baconators! Hendrik will teach you all about the grain direction of the meat and how to slice it perfectly for that succulent mouth feel.

Finish off with a delicious Mexican rice pudding with raisins and the original Mexican cinnamon. For a quick and easy meal, rice and noodle bowls are perfect for lunch or dinner. Since they usually include meat and vegetables, they are complete meals in a bowl. Rice and noodle bowls are as authentic in the Orient as hamburgers and hot dogs are in North America. Chef Florence Kwok will show you how to make wonton soup made with pork and shrimp, bibimbap a Korean beef and rice bowl , and a Thai chicken curry noodle bowl.

Soup is a menu item that is sure to please anyone. Join personal chef Doug Fletcher as he shares some great tips for making, serving and freezing soup at home. The class begins with a classic butternut squash soup, the next soup is a hearty beef and barley, and we finish with a chocolate soup garnished with biscotti, raspberry and mint leaves!

Join personal chef Doug Fletcher as he shares some great tips for making small treats for all to enjoy during this busy season. The class begins with a shrimp cocktail shooter, then we heat things with two hot appetizers — chicken lollipops and steak au poivre crostini. We finish with a hand-held pumpkin pie! Planning meals at the cottage can be a challenge. The meal begins with a fresh watermelon salad with feta and mint.

Concluding this great summer meal is a fresh berry tart! Tired of overcooking poultry? Afraid to cook fish because it never works out? The sous-vide method is used in many high-end gourmet restaurants and by top chefs. Sous-vide is a common feature on television cooking shows, and non-professional cooks are also beginning to use sous-vide cooking. Personal chef Doug Fletcher will explain what it is and how it can help you prepare your meals.

We will start with a Thai tilapia lettuce cup. The entree is a Panko and Parmesan crusted chicken with braised celery and a mushroom truffle sauce. Joy will make one of her favourite recipes — carrot cake balls. Sponsored by Genuine Health. Add some spice to your life with these peppery delights. Spicy food is highly addictive, and you can make it as hot as you like it or tone it down to suit your taste. Let us tingle your taste buds and you will be begging for more as chef Florence Kwok prepares Hakka-style noodles with pork, Thai beef stir-fry with chili, Szechuan hot and spicy shrimps, and spicy honey chicken.

Compared to red meat, chicken has very little fat once the skin and visible fat are removed. There are endless ways you can prepare chicken, and tonight chef Florence Kwok will share with you four of her favourite recipes: Vietnamese chicken salad, braised chicken with spicy sauce, chicken stir-fry with tomatoes, and grilled lemongrass chicken. Culinary adventurist and TV personality Christian Pritchard takes you out to the sea! Arugula and buffalo mozzarella salad starts the night right! Lemon shrimp linguini is a fantastic pasta dish. Salmon and asparagus in parchment with a hint of Asian flavour is the main dish.

For your sweet tooth, seasonal fresh fruits with Lemoncello cream is your dessert. For a little bit of decadence, chef McKinney will show you how to prepare marinated berries in phyllo cups brushed with a hint of dark chocolate. Hosting for the holidays? Let chef McKinney teach you some techniques that will allow you to prepare ahead of time so you can spend more time with your guests and less time working in the kitchen. Wild mushroom mousse with truffle oil and smoked salmon mousse are quick and easy to assemble once the prep is done.

Peri peri shrimp in a brandied cream with crostini are a fiery delight! Beef satay with sweet chili will also impress! Enjoy learning how to prepare three Latino-inspired creations that have proven to be the most popular dishes on the Ristorante Julia menu. Executive chef Carl Dahl of Ristorante Julia and Ritorno Restaurant of Oakville will show you how to make black bean and cheddar dip, sweet potato crusted salmon with quinoa and dill Dijon chimichurri, and key lime strudel.

Tilapia ceviche is our starter, a straight-ahead fresh dish that will stand your senses on end. Chicken breast braised in grapes and herbs over rapini greens. A dessert of amazing Californian strawberries, mint and Prosecco. Curried mussel shooters, flank steak sliders on arugula with balsamic vinegar reduction, portobello fries with garlic aioli, and spicy cheese crackers. Tonight, chef Chris will teach you how to make the following: These are big cookies with big flavours. This will be a hands-on class with everyone taking home their cookies. In this informative seminar, bestselling author Bruce Krahn will explain how hormones impact your health, energy and body composition and how you can achieve ideal levels naturally.

Good things come in small packages! Learn how to make savoury and sweet hand pies with chef Jessica Roberts. The end of summer brings the best that Ontario has to offer. Sweet corn, juicy peaches and bountiful zucchini. Enjoy a three-course summer meal with chef Jessica Roberts. To finish a perfect meal, a rustic peach galette with cornmeal crust. Attend a hands-on cookie making for the holidays class with pastry chef Jennifer McConnell featuring chewy coconut macaroons, double ginger biscotti, almond snowballs and lavender shortbread.

Remember, many hands make light work as we make dozens of beautiful cookies for you to take home for your own celebrations. Your guests will have good cheer with these trios of sweet and savoury bites. Chef Jessica Roberts tempts your taste buds with grilled shrimp and vegetable skewers with spicy cilantro and pumpkin seed pesto, brie phyllo triangles with cranberry red wine sauce, and caramelized onion, thyme and Emmental frittata on crostini.

Join chef Jim Comishen tonight as he takes the best of beer and turns it into family food favourites. Start with warm and comforting beer bread muffins. Next, a classic beer-braised red cabbage with bacon and pancetta. We then take a rich Guinness and braise hearty banger sausages with onion and mushroom gravy served over some garlic red-skinned mashed potatoes. For dessert, a simple and unique stout and ice cream float with chocolate sauce.

Who said beer is only for drinking — come join us for this special and unique evening. Tonight chef Jim Comishen takes you back in time to the great state of New Mexico for a wonderful and traditional southwestern meal. Start with a brimming bowl of spicy Santa Fe corn and chorizo chowder finished with heavy cream and chipotle. We follow this with an authentic strip steak and cheese flour enchilada topped with homemade tomato and lime salsa and served with Mexican rice and gaucho-style beans.

Finally, we finish off the meal with a banana and bread pudding topped with rum and custard sauce. Tonight we go back to colonial times in Williamsburg where chef Jim Comishen prepares a fall harvest feast like our forefathers used to make. Start off with a rich butternut squash and apple soup, followed by a cranberry and cream cheese stuffed chicken breast with a rich Madeira sauce over a bed of creamy car-tatoes carrot and potato mash.

We finish off this old-time meal with a classic apple Betty. Three cheers to our colonial forefathers. Attend this class with Jennifer McConnell as she teaches you how to use her favourite fall staple! Start the meal with crispy kale chips with sea salt and sun-dried tomato spread. A colourful harvest baby kale salad layered with a bounty of fall veggies and fried halloumi cheese will be served with fresh pasta topped with kale pesto.

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For dessert, kale and strawberry smoothies with shortbread cookies. After this fall-inspired dinner you too will fall in love with beautiful kale! The days are shorter, nights are longer, and all you want is a big bowl of warm, comforting soup. Come spend the evening with chef Heather as she shows you some of her favourite soups learned in restaurants all over the city that you can make at home. Start your feast with a potato, parsnip and apple soup, then enjoy a bowl of Mexican tortilla soup with chicken.

This soup has all the bright flavours of a taco served in a bowl. Finally, make a classic French bouillabaisse seafood stew served with a red pepper rouille toast. Come in and join chef Heather tonight as she walks you through how to make some fantastic appetizers, perfect for you next holiday party!

You'll be making Caprese salad bites, Thai salad rolls, mini lasagna cups, pear and prosciutto slices, and Mexican stuffed pinwheels. All great little bites, perfect for entertaining this holiday season. Join chef Heather tonight as she shows you how to make a delicious summer BBQ to entertain family and friends. Start your meal with a wonderful spicy roast corn salad, then continue with a turkey burger topped with a Dijon mayo, and arugula and pickled onion salad.

Finish up your delightful meal with a twist on peach cobbler, cooked on the grill! Fun to make and so versatile, the chapatti is an unleavened flatbread cooked over a flat pan and then made to rise into a ball over an open flame and brushed with ghee to enjoy. Join home chef Heena Kanabar in this hands-on class and learn how to make these and another popular Indian flatbread known as the aloo paratha — a stuffed chapatti with a zingy potato filling rolled out into a circular shape and cooked on both sides.

Hungarian-Mexican cooking instructor Hendrik Varju grew up in a household where both types of cuisine were enjoyed together, as they often complement each other. This evening, you will start off with a light and refreshing Hungarian shaved cucumber salad garnished with garlic and sweet paprika. The main course is one of Hendrik's all-time favourite Mexican dishes called sopes. Hendrik will make a delicious chicken filling to top the shell. Toppings include stewed tomatoes, lettuce, cilantro and cheese queso fresco. For dessert, delicious Hungarian roasted pears cooked in a caramel cream sauce and garnished with crushed pistachios.

Come taste the magic that results from a fusion of Hungarian and Mexican favourites. Topped with lettuce, onions and lime juice, this is a meal to truly remember. For dessert, an authentic Hungarian apple cinnamon strudel with filo pastry. A savoury crisp pastry stuffed with a vegetarian mixture of spiced potatoes, peas, onions, green chilies and coriander. Join home chef Heena Kanabar in a hands-on class where you will learn how to shape, fill and cook these triangular pockets of spicy goodness.

They are accompanied by a tangy tamarind chutney and a spicy coriander mint chutney that are sure to wow guests at your next party. Learn to chop, slice and dice like your favourite TV chef! Watch, learn and practice away during class as personal chef Pamela Anderson Khan teaches you the fundamental techniques that will help you improve your knife skills in no time. Best of all, each participant will sit down and enjoy the fruits of their labour at the end of the class: Kale salad with cranberry vinaigrette, wild mushroom and sausage risotto and a warm bread pudding with raisins and walnuts - yum!

Never be intimidated by pastry again! Learn how to make foolproof pastry for all of your culinary creations. Who knew making pastry could be this fun and easy? Quick power meals help you get a healthy dinner on the table rapidly and the kids out the door with goal scoring energy. Seasonal, fresh, quick and powerful meals help you get the body you want by making the meals you want. Talk with Ontario Racquet Club nutritionist about pre- and post-workout meals that will keep you full through the night while executive chef Lisa Alexander helps you prepare the high-protein, good fat meals to feed you and your family.

ORC gift bag included. Winter often affects our moods with more severe signs of depression linked to seasonal affective disorder, but even if you breeze through dark winter days with a smile on your face you will still benefit from these healthy mood-boosting recipes!

Sure to make you smile! Learn how to make Thai cuisine with flare. Rosemary Lee will show you how to put a great meal together to please the whole family. Learn how to make Thai curried butternut squash soup, roasted lemon Thai basil chicken with rocket salad, and delicious warm baked apples filled with walnuts and currants served in their own juice. Get ready to have a scrum-delicious dinner that the whole family will enjoy! Join coffee connoisseurs from Planet Bean Coffee Roasters for an exploration of new ways to experience coffee.

Learn about the story of coffee, the alchemy of roasting, brewing technologies, single origin coffees, and organic and fair trade certified coffee. This session will fully engage your sight, smell and taste buds. Includes a g bag of Planet Bean coffee for each attendee. Personal chef Patricia Muzzi will help debunk these healthy entertaining myths as she leads you in preparing a delicious menu of juicy pomegranate fruit spritzer; white bean pistachio dip with cilantro; shrimp, crab and edamame salad with a fresh tarragon vinaigrette; seared turkey and nectarines with a sweet white wine vinegar and shallot glaze; and for dessert, maple rum berry compote on frozen Greek yogourt topped with spiced walnuts.

Find out why Japan has the lowest cardiovascular disease in the world. You can have the health benefits without raw fish. Ontario Racquet Club executive chef teaches you great ways to prepare and enjoy sushi with grilled fish. Learn about popular Japanese ingredients and their benefits in addition to the essential Omega-3s with nutritionist Janet Liguori.

Join chef Mahy for tips, ideas and a delicious seafood menu. It all begins with succulent stuffed shrimp and zesty calamari with chili dip. Following that, a light feta crunch baked tilapia filet is served with herbed couscous, and for a perfect sweet ending, mini lemon pudding cakes. Indulge in a rich menu packed with flavours that will satisfy any food enthusiast- whether gluten-free or not! Your fabulous menu starts with a creamy squash, pear and walnut soup and moves on to black olives and feta stuffed ground beef rolls alongside zesty herbed quinoa with tahini vinaigrette.

Let chef Mahy show you some updated classics with a cozy comfort feel. A sweet and creamy butternut squash ribbon and kale fettuccine is on your menu, served with tender and sweet pecan-crusted, oven-baked chicken strips and garlic bread. The smell of apples and cinnamon finish off the night with mini apple and caramel drizzle tarts served alongside vanilla ice cream. Join us for this ultimate cozy dinner. The right foods affect our weight, energy, sleep, skin and mood. We want to feel fantastic right? Marlene serves up simple, nutritious food-prep tips and recipes for busy lifestyles.

This class is for you! Learn how food portions and meal timing affect your weight and metabolism too. Sample two delicious recipes and take away weight management tools such as a grocery planner, sample meal plan and delicious recipes. Learn compelling reasons why smoothies should be a part of a healthy lifestyle! You will sample five awesome smoothies and take home several recipes too. With cold and flu season upon us, this class if for you!

Learn simple ways to incorporate immune-boosting foods into your daily meals. Need some new ideas for a great BBQ? These dishes will make you the talk of the town! Come join Rosemary for this great BBQ party. What can you serve that is easy to prepare, tasty, fun and enticing to your senses for your family and guests?

Lots and lots of helpful tips, options and healthy information that will keep you inspired all summer long! Receive a recipe booklet, learn some knife techniques and about pantry essentials. Prosciutto wrapped jumbo shrimp, and asparagus and Parmesan in puff pastry will be sure to please, along with maple seared scallops with a bacon relish for a decadent treat! Chef McKinney is keeping a couple of things as surprises too! Let chef McKinney of Whisk Management Catering bring the bold Cajun flavours to life with a traditional chicken and sausage gumbo, followed by spicy shrimp etouffee and dirty rice.

Roasted pecans and a bourbon caramel sauce over vanilla bean ice cream will round out the evening very nicely! Thai cuisine is sensual, aromatic and tasty. In this class with personal chef Sarah Nguyen, you will learn how to use herbs, pastes and sauces to simplify recipes to your own liking. Watch a demonstration on how to prepare green mango salad, stir-fried chicken mango, Thai basil beef, and red curry with smoked meat.

You will receive a recipe booklet, learn some knife techniques and about pantry essentials and, as you watch a demonstration, your senses will be enchanted, teased and will only be satisfied by sampling the dishes that will be prepared for you. From the coastlines of India, Sai Chelliah brings you her passion for seafood using the aromatic flavours of Indian spices in her recipes. Sai Chelliah takes you to Chennai - a famous city from the southern tip of India - with her Chennai favourites for the evening. Enjoy the famous pepper chicken curry with rice hoppers steamed rice noodles , upma spiced cream of wheat with a blend of vegetables and cashews with peanut chutney, and fried lentil patties with tomato-onion pesto.

The evening wraps up with a rich, creamy rice milk pudding topped with pistachios and raisins. Join Sai Chelliah as she walks you through different regions of India with her hearty menu that features the popular ginger chicken soup and Mulligatawny soup from the south.

Moving to the north, she introduces the versatility of whole grains in breads by demonstrating how to make chapattis served with cool cucumber apple raita and hot and sweet mango chutney. For dessert you will enjoy a quinoa kheer. Join Sajni as she dishes out a delicious meal that combines the best elements of Indo-Chinese cuisine, famous for its bold flavours of fresh garlic, ginger and chilies. Follow the aromas; it promises to spice up your palette. In this class with personal chef Sarah Nguyen, we will switch conventional herbs and spices with non-conventional ones and transform your daily meals into something special.

Switch coriander to finger mint in your stir-fry, replace sage with thyme when you marinate your meat or chicken, add some cassis buds to your stew or put it in your pepper mill mix. Let personal chef Sarah Nguyen help by showing you how to create simple, healthy weekday meals that take less time in the kitchen and allow you more time with your loved ones. You will learn tips for quick and easy main dishes, and some great side choices even the picky kids will love.

Get in-depth instructions on how to marinate different types of meat, poultry and fish, chopping techniques, and pantry essentials, and take home a recipe booklet. Enjoy some sampling as you watch chef Sarah demonstrate easy to make teriyaki salmon with blanched vegetables on a bed of steamed rice, vegetable beef stir-fry served with brown rice noodles, and roasted herb boneless chicken thighs on a bed of mashed root vegetables and a side of grilled asparagus.

Learn to make amazing vegetarian appetizers from around the world. Join Sajni as she shows you how to plan a special cocktail party and forget the main course. Recipes include paneer Indian cheese , satays with a wicked peanut sauce, zaika rolls bread stuffed with potatoes with coriander chutney, Vietnamese salad rolls served with a hot and sour sauce, puff pastry pinwheels, and a mango mint drink. Whip up some recipes with personal chef Patricia Muzzi that are not only easy to prepare but super delicious and ultra-healthy! Enjoy mini tuna and tarragon salad cucumber cups, baked tomato and cashew basil pesto pizza, lentil and mushroom walnut bites with a cranberry pear dipping sauce and, to satisfy the sweet tooth, no-bake mini cocoa almond butter bites and zingy citrus tarts.

If you need a creative and healthy culinary boost for your next holiday menu, this class is for you! Personal chef Patricia Muzzi will lead this fun and informative class as you prepare and sample a fabulous five-course meal. The menu includes citrus and fresh coriander marinated wild smoked salmon toast crisps, seared Panko crusted goat cheese and berry walnut salad, mushroom tarragon freekeh risotto, vegetable pistachio and pancetta stuffed turkey rolls with pomegranate sauce and, for dessert, roasted beet and strawberry brownie squares.

Join Melissa Tervit of the Halton Fruit Tree Project in this hands-on workshop and learn how to turn seasonal fruit into tasty homemade jam. We will cover home canning and jam-making basics, then create traditional strawberry jam. Each participant will take home a jar of the jam we have made. In a mixing bowl, combine cream cheese, lemon juice, vanilla, zest and salt. Add the icing one cup at a time and mix until smooth. Use generously when layering the cakes. From cooking in Timau to stirring up a storm at Naibor Tented Camp, Sandy will take you on various culinary adventures.

Her recipes will remind you what everyday gourmet is all about. This cheesecake plays around with its complementary flavours and is an intricate slice of heavenly delight guaranteed to satisfy any sweet tooth. Melt butter in a pan and add the mixture above, stirring until combined. Add to a greased cake tin, pressing lightly to create an even surface. Place in the freezer. For your cheesecake filling, beat the cream cheese then add icing sugar, egg yolks and yoghurt and continue combining.

Beat egg whites separately then add to the mixture. Divide evenly into three bowls. Place raspberries into the base of cake tin. Add a layer of bowl 2, spreading evenly over the raspberries. Place in freezer for 10 minutes then add bowl 3 and spread gently. Place back in freezer for 10 minutes. Crush the ferreros and meringues into rough chunks then add a thin layer to mixture. Finally, add bowl 1 and chill for 4 hours or overnight.

Garnish as desired and serve. After 18 months of blogging, Meera prides herself on creating healthy recipes that are glamorous and full of flavour. Her chocolate chia parfait is perfect any time of day. Join this Fit Fab Foodie on her journey as she whips up smoothies, doughnuts and more, all with a side of guilt free pleasure. Chocolate Chia Parfait Chia layer: Mix all ingredients into a glass jar, whisk well, cover and refrigerate overnight. Blend all ingredients until you are left with a thick smoothie with a mousse like consistency.

Refrigerate until ready to use. In , her blog focused primarily on wines, giving a background on the industry while aiming to promote a wine-drinking culture. The blog has since evolved to incorporate food, restaurants and travel, inspiring readers to go out and experience the flavours for themselves. The featured recipe is one of her favourites. Remove from heat after a minute. Whisk in half of the warm milk mixture into the egg mixture.

Transfer the egg mixture back to the saucepan with remaining milk mixture and cook over medium heat, whisking constantly, until the pudding comes to a boil. Reduce the heat to a simmer to thicken the pudding, for about 3 more minutes, whisking often. Move the pudding into a big bowl and cover with plastic wrap.

Refrigerate for at least 4 hours before serving. Serve with whipped cream and choice of berries. While so many crave sweets, desserts, decadent puddings with cream.

71 best Mel's Holiday Treats images on Pinterest in | Comida, Desertos and Receitas

My palate tells me that savoury always wins over sweet. My tea is drunk neat — just the teabag, hold the sugar. Why not end a good meal with more wine? Dry, not sweet, thanks. Not even dessert wine appeals to me. Wine and cheese are a match as seasoned as ice-cream and chocolate sauce.

Trust me to be unable to eat an actual chocolate bar but be able to guzzle a wine called The Chocolate Block. I am the Wine Chick after all. But in truth, the reason I like this wine is because it tastes more like an exotic bitter dark chocolate purchased on a faraway trip than a Mars Bar picked up from the corner store.

Lovely sweet palate with pineapple, apricot and raisin flavours supported by a fresh acidity. Can be enjoyed on its own or with preferred desserts. Tremendous fruit core, lots of concentration and good balance. Rich and layered with dried plum, baking spices and dark chocolate flavours.

On its own or great to pair with dark chocolate, mature cheese and fruit desserts. For Soni Adriance, it just might be the instant gratification of a fantastic brunch spread after power yoga. We all know what it takes to be healthy. A simple Google search will give you dozens of ideas that can suit your lifestyle. Take the stairs instead of the elevator. Eat vegetables and fruit; be mindful of your carbohydrates, sugar and junk food intake.

I am very much aware of both the long and short-term benefits of living a healthy lifestyle. Long term heart, lung and mobility benefits as well as short term increase in attention span, productivity and an overall feeling of accomplishment. At least not in. In a society that thrives on immediate gratification, what if we got the healthy ball rolling with some exercise and immediate reward? Cheloti of the Africa Yoga Project was the instructor that day who took us through an hour of Power Yoga. As he squared my hips and lowered me further into warrior one, my chest burned with anger.

In that moment, I hated him. I was incredibly thankful our workout was over but as I lay there, knees by my ears, I gained a deep appreciation for what I had accomplished. Cheloti was right, I could stretch deeper and go further into the pose than I initially believed. A sense of strong accomplishment and strength. I immediately began mentally planning my next workout. As we walked out of the studio, I knew I deserved the brunch spread and cocktails that awaited me. I bee-lined for the desserts: After a plate of desserts washed down with.

There was a salad bar, soups, hot plates with main dishes from pastas to spare ribs, and an outdoor grill with shrimp and tandoori chicken. If this is what it means to work out, count me in. He likes to walk the shadows of the city at dusk, picking conversations of a people spurred by the night and by their drink. So I wore my shoes, rode the elevator down and walked out of the hotel. Of course I ended up in this dark bar most bars in Ethiopia are seemingly so dark where I sunk in an unoccupied leather seat. A fan whirred overhead. They only had Jack Daniels on their whisky menu.

Even a black man like me. I dropped two ice-cubes in my short-glass and sat back. They were all very pretty. Most Ethiopian girls are very pretty. God gave them Haile Selassie, weed and pretty girls. Ugandans have Besigye, a political punching bag that helps with the self esteem of its neighbours.

Tanzanians have a national jealousy and paranoia that Kenyans will sneak through their borders and steal their Zebras from Serengeti. South Sudan has boreholes. Sudan has the janjaweed. What did we get apart. I stared at the girls like a creep. At the table at the corner a man cosied up with his date, another stunning beauty with long hair and eyelashes I could have hung my clothes on. She giggled and he nudged her neck playfully. The waitress, another waif beauty with broken english asked if I wanted a refill. Because I was miserable, I ordered a chicken pizza and what came looked like a bloated sea animal.

I can imagine heading to the pier and casting your fishing rod over breakfast, and as you leaned forward to take a sip of your virgin sunrise, feeling the gentle tug of the fish that the chefs would then be frying up for your lunch. I have been to Kisumu enough times to consider myself quite the expert on this port city.

My first ever Chinese restaurant experience was actually at Oriental on the first floor of Al-Imran plaza. When at the lakeside, eat as the locals do, and that means a variety of fish like tilapia, nile perch and silver cyprinid. With a lot of restaurants being lined up along Lake Victoria, I also have fond memories of Tilapia Beach which used to have some of the biggest tilapia I have ever seen.

You get to choose the size of fish and how you want it cooked, and minutes later it gets to your table with a side of indigenous vegetables, ugali and kachumbari. The views were also always breathtaking, although there was the matter of water hyacinth threatening to mar this. International tourists have since discovered Tilapia Beach and I think the price of fish may have shot up because of this. On my most recent visit, the weather was far too hot to inspire much daytime action. Two hot cups of cappuccino later and we were ready to explore the culinary delights of this lakeside city and identify the best place to sit down for a nice leisurely lunch.

As we explored our options, I was pleased to learn that restaurants like Habesha Ethiopian cuisine and Haandi Indian cuisine have both set up outlets here. The latter offers continental cuisine and is known for its burgers and freshly. We briefly considered going to Sunset Hotel in Milimani but given the fact that it was a weekend, it would have been too crowded with families what with kids running wild and jumping in and out of the pool.

Instead we ended up having lunch in a serene garden at Clarice Guest House and our choice of Molo lamb racks and fish in thick coconut sauce hit the spot. The next day we woke up bright and early and headed off to Kiboko Bay Resort in the Dunga area of the city. The sanctuary has five campsites and activities include nature walks, bird watching or taking a glass bottomed boat ride on the lake. As we approached Kiboko Bay Resort, we could hear Benga music blasting from a nearby restaurant. This was Dunga Hill Camp which looked sweet and very child friendly. Next we made a pitstop at La Pearl Breeze Point, a new lakeside establishment.

The owner took pains to explain that the wall separating the lake from the restaurant was a necessity as the waves would sometimes get so strong that the water would come right up to the tables. Still, she told us, one can choose to have a table set up right on the water line.

Eventually we managed to pass Hippo Point and, too famished to even make conversation, reached Kiboko Bay. Kiboko Bay is the one spot you should definitely check out when in Kisumu. Stay at one of their cottages if you can. It hits all the right notes: Last year they had a dining area set up on a pier so patrons could enjoy their meal over the lake.

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• Die 12 Salze des Lebens: Ein Ratgeber für Erwachsene und Kinder (German Edition).

I can imagine heading there and casting your fishing rod over breakfast, and as you leaned forward to take a sip of your virgin sunrise, feeling the gentle tug of the fish that the chefs would then be frying up for your lunch. Unfortunately on this occasion the pier had collapsed, so we hope they refurbish it as it was a really cool addition. Intact however was the jetty with little lanterns lined up along it.

This is the perfect spot to view the sunset or just take pictures to remember your time at the lakeside. It is the main bakery for all their cafes and serves an extensive menu through- out the day. The interior is bright and airy with art work from the Federico Fellini film creating a stylish space. You can enjoy a combination of Chinese, Thai and Japanese cuisine, set in an elegant and sophisticated atmosphere. Cake City will always be there to deliver carefully created cakes and pastries exactly as desired.

Eldama Ravine Road Continental Offers a well-prepared menu and beautifully presented dishes from around the world. Enjoy an intimate dining experience in a leafy area of Westlands. This is the perfect spot to eat, work and chill with either friends or family. United Nation Ave, Gigiri Italian It is evocative of an Italian villa capturing Italian love for dining from their traditional specialties of seafood, pasta, meat and wood oven baked pizzas with exclusive selection of wines. Rhapta Rd, Westlands Indian For a fantastic Indian meal featuring classic curries like jalfrezies and tikka masalas in a warm and inviting ambiance, this restaurant never fails to deliver.

Fortis Tower Lounge This spot reaches new heights of luxury with an expansive lounge and exquisite outdoor terrace where guests can feast on delectable bites and sip specialty brews and cocktails. The Village Market, Gigiri Cafe Aside from your favourite cup of coffee, this latest branch of Dormans boasts a new menu including a wide selection of salads, delicious sandwiches, pastries, cakes and cookies.

General Mathenge Lane, Westlands Eritrean A modern and friendly dining atmosphere with fresh, authentic Eritrean and Continental cuisine. United Nations Crescent, Gigiri Ethiopian Reknowned for its authenticity in Ethiopian cuisine, Habesha offers a wide array of traditional, hearty Ethiopian cuisine served in a rustic and homely atmosphere. The Village Market, Gigiri Continental Casual trendy atmosphere ideal for coffees, lunch and dinner. The ArtBakery serves freshly baked homemade breads, pastries and desserts.

Villa Rosa Kempinski Cafe This spot is an ideal destination for an international dining experience. Tribe Hotel, Gigiri International,Formal Dining Jiko is glamourous yet sophisticated whilst maintaining the warmth and personality of Kenya. Its contemporary cuisine focuses on fresh ingredients. ABC Place Italian - American Fusion Upscale casual restaurant known for serving authentic neopolitan pizza in a warm and lively modern atmosphere.

The brunch here is the perfect way to spend any weekend. Sankara Hotel, Woodvale Groove International From the outdoor terrace to the private dining room, Artisan is designed to reflect a relaxed yet sophisticated atmosphere. Cake City delivers carefully created cakes and pasteries made as desired. You can expect quality seafood, a cool relaxed atmosphere, friendly service and great value.

Ring Road Parklands Japanese Furusato specializes in authentic Japanese cuisine and friendly service that will make your dining experience unforgettable. Now with 6 Teppanyaki tables and a Sushi Bar. The food quality and high level of service, attracts customers to this area.

Enjoy their contemporary interior design as you indudlge in a hot and yummy pizza of your choice. ABC Place Contemporary American The warm, inviting ambiance and relaxing atmosphere here is perfect for a quick bite, business lunch or celebrating special occasions with friends. The service is also really great! Viking House, Waiyaki Way Brazilian, Steak House Fogo Gaucho Churrascaria will serve you more than a dozen cuts of meat and 20 different salads prepared by Brazilian cuisine experts in an elegant South Brazilian ambience.

Next to Spring Valley Police Station Indian, Pub Set in the leafy suburbs of Spring Valley, Lemon Lounge has a breathtaking view with an all day menu of both Indian cuisine and pub food, not to mention an amazing happy hour. Many of their patrons have termed it unmatched. Hotel Royal Orchid Azure Multi-Cuisine This is the main restaurant that offers buffet set-up and seats both inside and outside set on the large veranda overlooking the swimming pool giving a relaxed atmosphere.

La Maison Royale, 9 Mogotio Road Continental Offers an exhuberant environment that incoporates french cuisine in its very essence. Their wide array of delectable dishes will satisfy your food cravings and keep you going back. Has a modern setting and coffee bar. Southern Sun Hotel, Parklands Rd Steak House Offers delicious specialty steaks, burgers and a wide range of exciting salads. This classic family restaurant also has an activity area for children. Customers are guaranteed of genuine and tasty cuisines. West End Towers, Waiyaki Way Italian Their contemporary restaurant makes for a perfect meeting point with friends or family.

Their authentic Italian cuisine is made with the freshest ingredients. A slice of Italy. Sankara Hotel, Woodvale Grove Steakhouse Enjoy aged beef, succulent seafood, and classic steakhouse dishes exquisitely paired with an eclectic wine and whisky list featuring some of the finest producers in the world.

Sankara Hotel, Woodvale Grove International Enjoy sweeping views of Nairobi in this exclusive rooftop location as you try expertly made cocktails. Note that the age limit after 6pm is 25 years and above. Swing by for tasty, organic, purely vegetarian South Indian cuisine! SOI also features a communal table and an enclosed space with its own terrace for more privacy.

First of its kind in Kenya. Exotic Indian food served in a contemporary style, delightful ambience and good service. It is the ideal spot for postshopping coffee and cake, breakfasts and leisurely lunches. Enjoy simple heartwarming comfort food and slightly more unusual dishes. Villa Rosa Kempinski Levant Cuisine An intimate rooftop lounge, bar and restaurant with a striking decor, exceptional Shisha, authentic levantine cuisine and electrifying performances by belly dancers.

Hotel Emerald Multi-Cuisine Enjoy Indian, Chinese and Italian specialties in a serene setting with a great view from the 6th floor of the Hotel Emerald making any evening out special and unforgettable. Piedmont Plaza, Ngong Rd Bistro Fine dining section complimented by a centralised open kitchen which serves Pan-Global cuisine, incorporating a fusion of French, European, Asian and classic Kenyan flavours.

Home deliveries and catering for your special events also available. The dining room has a tranquil colour scheme with ambient lighting. Coupled with fantastic meals and cocktails. Try authentic meals including sushi, noodles, a variety of seafood specials and imported sake from Japan. Apic Center , Westlands Chinese, Indian Authentic Chinese and Indian cuisines dishes are offered with a pleasant, cozy dining experience in a perfect setting ideal for couples, small groups or flocks of family and friends.

Best for hot naans, Curries and Tandoori bbqs. Hotel Royal Orchid, Westlands International This is a chic yet classy lounge perfect for a night out with friends. It boasts of an eclectic ambiance with an impeccably designed VIP room where you can have private parties. Hotel Royal Orchid Azure Indian This is a fine dining restaurant that serves fine Indian cuisine from a delicate balance of succulent food, featuring an authentic ambiance and personalized service from experienced staff.

Lavington Curve Mall, James Gichuru rd Portuguese Adega is an upmarket Portuguese restaurant catering to a variety of tastes and styles, including a Halal menu; a combination that will leave you wanting more. Milele Mall, Ngong Town Fast Food Creamy Inn promises to tempt you with that special sweet something that makes life worth living. Their ice creams are really popular and upon trying some, you will realize why and get more. The location offers great service and authentic Chinese cuisine to its customers.

Muthangari Gardens West African Mama Ashanti prides itself in providing authentic West African meals in a calm serene environment. Their menu includes the famous jollof rice and goat pepper soup. The restaurant encompasses an authentic Brazilian rotisserie steak house and fantastic buffet salad bar.

Hurlingham, Yaya Centre Continental Sierra Brasserie is a modern interpretation of a classical French brasserie serving simple yet elegant food using the best ingredients available and with fast and friendly service.

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It has a Moroccon twist to it with the cous cous. I expect ghugni with couscous, but it turns out to be the opposite. The plate is full of cous cous with a a small helping of mutton infused ghugni in the centre. But the taste makes up for my disappointment, if any. The cous cous complements the ghugni. A perfect example of creativity an imagination. The house deli fresh salad along with it is crunchy and tingles our palate. This dish gets my vote. The Usquebaugh blend ice tea that I am sipping is too mildly flavoured and watered down.

The hint of tea is not enough even to tease my taste buds. Lolita has warned me of the delicate flavours, but being from Bengal myself, I am acquainted with those. However, this one does not fit the bill. Screwpine Aam, Begum in crepe, Modak redux, Trucker tycoon. Yes, these are the interesting names of the desserts in the menu.

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Being a chocolate fanatic, Trucker Tycoon is quite obviously our choice. Tawa toast oozing with chocolate and mascarpone cheese, the dessert promises. I am taken by surprise. Two tiny pieces of toast with the filling. That too not generous, given the price. Reminiscent of what mothers make at home for kids with Nutella. Lolita personally oversees every order and chats with her guests. Her central kitchen in Khar seems well managed and her staff here too is efficient.

I have waited for ages for this favourite donut brand of mine to enter India and then, my city Mumbai. Today is finally the day when it is here. My excitement knew no bounds. Even more intriguing was the invite which said an experiential workshop. I was all set. But what I experienced over two hours clearly surpassed my expectations.

Their 29 th outlet in India. That really is quite a lot.

5 Best Tasty Chocolate Desserts

But I was never initiated into what goes behind the food and beverage planning here. And that was enlightening. Adds that element of fun to it. Normal is boring after all. The Heaven can wait burger stole my heart. What a perfect way to juxtapose flavours, textures through usage of ingredients. The burger bun was unique. Not the usual sesame seed sad bun we normally get. The bread had a ciabatta feel to it. And of course the Tough Guy burger transports you to another gastronomical world altogether. The newly launched Wicked wrap was a delight too.

Wicked it sure was as there was an interesting contrast of flavours teasing and tantalising the taste buds. The succulent chicken, with the crispy nachos, soft jalapenos were married together beautifully. And yet were so distinct. Equally heart warming was the cappucino. Aromatic, robust, complex and spicy.

Yes it had peppery notes to it. Had the perfect cuppa after a long time. The spiked ice tea was as refreshing as it was meant to be. The mace, cloves, star anise and cinnamon played their parts to perfection in lending this drink just the right zing.



What do I say about the signature donuts? I simply love those. But prefer mine a wee bit warm. Not at room temperature, as many do. Death by Chocolate and Alive by chocolate are my all time favourites. When not in the mood for a chocolate one, try the classic cinnamon one. Had the most wonderful afternoon. There is something for everyone. Value for money, it is worth a visit.

I cannot wait to go back again. It was a pleasure eating the real burgers. I paid a visit to their Malad outlet. The menu was exciting as there was a specialty burger from every part of the world. A treat for football fans, literally. As if that was not enough, there were delectable potato wedges and salad to go with it. And the horseradish and mustard mayonnaise was equally exotic. My friend informed me that the burger patty was really juicy and succulent.

A real palate pleaser. All these had a vegetarian version too apart from the Non vegetarian ones. And equally unusual, mind you. But the one that stole my heart was the Barry Burger from Jamaica. A coconut crumbled crabmeat patty topped with plantain chips and cheddar cheese. It was served with Cajun potato and salad and a chipotle mayonnaise. Words fail me, to describe the exquisite flavours. Only the burger patty was a wee bit wobbly and crumbled easily.