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Our simply superb super food round-up

Our simply superb super food round-up

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We look back on some of the super foods that Jamie has brought to our attention over the last few weeks. From eggs and beans to wholegrains and nuts, we recap the essential super foods and what makes them so super.


How do you like your eggs in the morning? We like ours every which way because they’re a great source of protein, plus many other essential vitamins and minerals, including vitamin D. Our bodies need vitamin D to absorb calcium, which in turn keeps our bones healthy.


Despite the bad rap due to its high levels of saturated fat, cheese can be good for you. The key to successfully including cheese in a healthy diet is to use it sparingly. Cheese is an excellent non-meat source of protein and also contains a number of essential vitamins, minerals and bone-building calcium.


Fish has so many great nutritional benefits going for it: It’s a fantastic source of protein, typically low in fat, and by consuming a variety of types, it will provide many different vitamins and minerals, each offering wide-ranging benefits to the body. Oily fish is also a good source of omega three and fatty acids, which help keeps our heart healthy.


The humble sweet potato is a veritable powerhouse of nutritional goodness. The most prominent nutrient in sweet potatoes is vitamin C: one large sweet potato contains more than 70% of our daily reference intake, more than double that of white potatoes! And, unlike regular potatoes, these vegetables do count towards your 5-a-day because they are lower in starch than other carbohydrates.


Vitamin K is found in extremely high amounts in spinach, kale and watercress… so eat your greens! Our bodies need vitamin K to help keep our bones healthy, to help our blood clot, and enable effective wound healing when we injure ourselves. These three greens also all contain calcium, which is essential for maintaining strong and healthy bones and teeth.


Tofu is a great protein source, whether you’re a meat-eater or not. It’s a great base, as it can suck up flavour and take on different textures like nothing else. Tofu also provides a selection of micronutrients such as copper, manganese, thiamine (vitamin B1) and pyridoxine (vitamin B6).


Go nuts and snack happy! Nuts are one of the few plant-based sources of protein, so they’re a great thing to include in a vegan and vegetarian diet. When it comes to nuts, just like fruit and veg, it’s best to mix up the varieties you eat to get a wide variety of vitamins and minerals and the maximum nutritional benefits.


Beans provide myriad health benefits, with each variety offering specific nutritional benefits. They offer an array of vitamins, minerals and are actually a great source of protein and fibre that’s ideal for vegetarians.


From a nutritional perspective, greens are a source of potassium, manganese, iron, calcium, vitamin C and B-vitamins such as folate and vitamin B6 – they’re a nutritional powerhouse!


We’re all familiar with the idea of 5-a-day, but we should really be aiming for at least 5-a-day, if not more. To lead a healthy and nutritious life, fruit and veggies need to be right at the heart of your diet. The wide bounty of incredible vitamins and minerals we get from the wide array of fruit and veg out there is honestly astounding.


Carbs in general have got a bit of a bad name in the foodie world, but working whole grains and wholemeal products into your diet can mean wonders for your health. Whole grain and wholemeal varieties of carbs all contain higher levels of certain minerals, iron, phosphorus and a variety of vitamins, than their refined counterparts. Integrating wholegrain into your diet is super simple: all carbohydrates have a whole version so there is no excuse!


Both these spices are powerful healers and packed to the brim with micronutrients. Ginger is a good source of manganese, which helps contribute to the normal formation of connective tissue in the body. Fresh ginger is a great source of potassium which helps the nervous system function normally, and contributes to the maintenance of normal blood pressure. Whereas turmeric is super-high in iron, which we all need to make red blood cells and transport oxygen around the body. When both spices come together they posses anti-inflammatory and anti-gastrointestinal qualities. Spice up your life!

Which superfood is your favourite? And which one will you be eating more of? Let us know in the comments section below. For more inspiration, check out these fab super food recipes.

Charlie Palmer Steak Cut of the Week--A Simply Superb Steal

The Cut of the Week was a Wagyu stripsteak and it was phenomenal in a lovely not too salty port wine sauce puddle which matched the meat well. The accompanying truffle potatoes had real slices of truffle on them and plenty of truffle oil inside. It was a super treat for this truffle hound to get actual truffle pieces on a prix fixe like this. The citrus asparagus were terrific too. The mascarpone cheesecake was delicious as well. The only negative was a small disc of bone marrow flan that accompanied the steak that tasted like a salt lick.

The service was attentive and the room is dark, restful and a welcome change from of the louder steakhouses I have been to.

All in all, for $48 per person, which included both white and red wine in the price, this is a veritable steal in taste and quality. I would go back in a heartbeat were it not for the five hour drive, and, frankly, will be going back anyway as soon as possible despite it.

My story

My name is Rana and in 2012 I was diagnosed with Coeliac Disease. Before my diagnosis, I suffered from the usual symptoms tiredness, bloated stomach, digestion problems, foggy brain and irritability to name a few. For years it seemed normal to feel sluggish and tired, until finally I was diagnosed with the disease by my GP and Gastroenterologist. I was relieved to understand what was wrong with me, so to help adapt to my new gluten free diet, I set on a mission to find great tasting gluten free food. I tried everything! The one thing I couldn’t find anywhere was delicious crusty bread, and it was the thing I missed the most. I knew the problem, and needed to find a solution.

That’s where our good friend Charles comes in. Having been coeliac since 2002, he had also been looking for the solution to tasty gluten free bread. His wonderful creations have been the basis of our bread and mixes, and we are so thankful to Charles for not giving up on the seemingly impossible task! We joke that he’s the Heisenberg of gluten free bread.

"This is a fantastic frosting that's light, sweet and easy to make! I loved the combination of vanilla and almond extracts."

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No-Peel, No-Boil Slow Cooker Mashed Potatoes

Once you make these Slow Cooker Mashed Potatoes, you'll never make them the old way again! Seriously, mashed potatoes have never been easier thanks to the never-ending possibilities and magic of the slow cooker! These taters make the holiday cooking a little less stressful. And we could all use a little less stress! Am I right?! Speaking of less stress, this … [Read more. ]

Charlie Palmer Steak Cut of the Week--A Simply Superb Steal

The Cut of the Week was a Wagyu stripsteak and it was phenomenal in a lovely not too salty port wine sauce puddle which matched the meat well. The accompanying truffle potatoes had real slices of truffle on them and plenty of truffle oil inside. It was a super treat for this truffle hound to get actual truffle pieces on a prix fixe like this. The citrus asparagus were terrific too. The mascarpone cheesecake was delicious as well. The only negative was a small disc of bone marrow flan that accompanied the steak that tasted like a salt lick.

The service was attentive and the room is dark, restful and a welcome change from of the louder steakhouses I have been to.

All in all, for $48 per person, which included both white and red wine in the price, this is a veritable steal in taste and quality. I would go back in a heartbeat were it not for the five hour drive, and, frankly, will be going back anyway as soon as possible despite it.

Simple Superb Salmon

This recipe is so simple and can be made from items you have on hand! Sure to please just about anyone.


  • ⅓ cups Brown Sugar
  • ⅓ cups Water
  • ⅓ cups Soy Sauce
  • ¼ cups Vegetable Oil
  • 1 whole Salmon Fillet, Cut Into 4 Pieces Or 4 Center Cut Portions


1. Combine ingredients in a bowl. Place fillets in a Ziploc bag and pour the mixture over them. Place in the refrigerator for at least one hour (3 hours if you can).

2. Preheat the oven to 350 degrees.

3. Place the salmon on a baking sheet or pyrex dish (do not discard the leftover marinade) and cook it in the oven for 25 minutes or until the fish becomes flaky when you pierce it with a fork.

4. While the salmon is baking, heat the leftover marinade in a small sauce pan over low heat.

5. After the salmon is done, pour the sauce over the fish (it tastes yummy over rice, too).

14 of Our Favorite Double Burgers

Erin Jackson is a San Diego-based food writer and photographer. Her writing is focused on the intersection of food and travel, with an emphasis on dining and tourism in San Diego.

Sure, there is such a thing as too much beef, but sometimes more of a good thing is a great idea. In the spirit of doubling down on the things we love, we've put together a roundup of burgers with double the beef from across the country, from fast food-style, to burger-pile style, to smashed style, to super cheesy style, and everything in between.

For this round-up we focused on non-chain options, but if we're talking about double burgers, it would be wrong to not give a shout-out to In-N-Out and Shake Shack—two chains with double-the-fun burgers you can duplicate at home using Kenji's Animal-Style Double-Double and Fake Shack Burger Lab recipes. McDonald's Big Mac is a tasty double burger in theory, but we like Kenji's Better Big Mac a lot more.

Ready to bask in all the double burger beauty? Scroll down to see all of our favorites in no particular order.

Double Cheeseburger | Au Cheval, Chicago

"The simple griddled burgers at Au Cheval are outstanding in every way. Eschewing the trend of house-ground custom blends, the kitchen takes pre-formed four-ounce patties of prime beef, cooks them to medium, and delivers one of the best examples of this style of burger in Chicago. The intensity of the beef flavor shines through thanks in large part to the beautiful crust that blankets the exterior. The crispness from the crust finds textural balance with the soft toasted bun from Z Baking. Rounding out this picture-perfect specimen are slices of processed cheddar that melt so well it looks like they were painted on, a mild dijonnaise, and a few thin slices of housemade dill pickle." —Daniel Zemans

800 W Randolph Street, Chicago IL 60607

Double Cheeseburger | Redhot Ranch, Chicago

"Owner Barry Nemerow is not shy about his aim to replicate a classic In-N-Out burger. But as many others have already noted, the offering misses some very key components. Some of these are minor, like the fact that the construction of the burger is reversed (at In-N-Out, the toppings are stacked on the bottom bun). But the burger is also missing pickles, which is a bigger deal. [. ] Anyway, if you spend your whole time counting the flaws, you'll miss the things that Redhot Ranch actually does better than In-N-Out. Just take a look at that patty. In-N-Out griddles fresh pre-formed burger patties, but Redhot Ranch uses the smash burger technique, where a ball of beef is cooked for a minute and then flattened on the griddle, which produces a glistening, crispy surface. It's fantastic." —Nick Kindelsperger

Redhot Ranch

3055 N Ashland Ave., Chicago, IL 60657

El Doble | Txikito, NYC

"The truly delicious if untraditional (it's not served in the Basque region of Spain) Txikito burger features two thin patties of well-marbled (20 percent fat) freshly ground chuck cooked a la plancha (on a flat-top griddle) melted Idiazábal, a smoked Basque sheep's milk cheese a special sauce that according to Alex is half mayo and half creme fraiche-based with pickled guindilla peppers, pickled onions, and cornichon, all on Tom Cat Bakery bread. Wholly untraditional but seriously delicious." —Ed Levine

Note: This burger is available only on Monday nights.

240 Ninth Avenue, New York, NY 10001

Double Cheeseburger | Workingman's Friend Tavern, Indianapolis

"The perfectly cooked burgers had a bit of oil in them, as is often the case with smashed burgers, but that was a fine price to pay for the crisp exterior and beautiful beef lacing all the way around the edges. Both patties got their own slice of American cheese and there was an extra piece of bun in between them, presumably to help absorb some of the grease." —Daniel Zemans

Workingman's Friend Tavern

234 N. Belmont Ave., Indianapolis IN 46222

Pimento Double Cheeseburger | Trifecta Tavern + Bakery, Portland, OR

"Like signing Aaron Rodgers for a five-year contract or scoring front-row seats to a Paul McCartney concert, greatness doesn't come cheap: you'll be dropping 15 bucks for this beauty. Where is all that money going? It starts with house-ground brisket and chuck, loosely packed into four-ounce patties, seasoned with salt and pepper, and cooked over a wood-fired grill until a smoky crust forms around a juicy, tender, medium-rare center. So many of the complaints I hear about grilled burgers—that they're overcooked, or too thick—simply do not apply here." —Adam Lindsley

Trifecta Tavern + Bakery

726 SE 6th Ave., Portland OR 97214

John T. Edge Burger | Hog & Hominy, Memphis

"The chefs' first order of business was sourcing a hindquarter of Angus beef from their favorite local rancher, Claybrook Farm. They broke it down and wore out a Kitchen Aid trying to come up with the right grind before investing in a Hobart and setting it to medium coarse. After the beef is ground, it gets rolled up into loose five-ounce balls and chilled. When the orders come in, those balls are smashed onto the sizzling hot flat-top and seasoned with a combination of salt, ground pepper, and housemade garlic powder. Before the patties are flipped, the uncooked sides get topped with thin slices of raw onion after the flip, the onions caramelize under the patties as they cook. A slice of American cheese goes on top." —Leslie Kelly

Hog & Hominy

707 W Brookhaven Circle, Memphis TN 38117

Company Burger | The Company Burger, New Orleans

"The construction is simple. Two 3.25-ounce patties are placed on the flat-top, topped with thin slivers of red onion and a slice of cheese after being flipped, then stacked and cooked to medium. Three pickles are placed on the top toasted bun, and the condiments are left up to the customer's imagination. You can also add Nueske's bacon or a fried egg for a complementary twist, but neither are necessary." —Eric Leath

The Company Burger

4600 Freret St. New Orleans, LA 70115

Bocado Double Stack | Bocado, Atlanta

"The beef—a house-ground blend of grass-fed chuck, brisket, and short rib—is bursting with flavor and juiciness, despite being cooked until pink-less. There's noticeable crust thanks to a wonderful sear on the kitchen's griddle. The cheese hugs each patty tightly with a superb melt job. The pickles provide a nice bit of tang without being overly salty, and I'm not even a pickle fan. A careful study of the cross-section even shows what looks to be a tiny bit of unannounced mayo dripping from amid the beef. The bun alone is a work of art, studded with sesame seeds, buttered, and griddled." —Todd Brock

887 Howell Mill Road, Atlanta GA 30318

Award-Winning Kaleidoscope Burger | Kaleidoscope, Atlanta

"The self-proclaimed star of the menu is the 'Award-Winning Kaleidoscope Burger,' available as a single or a double, and dressed in pimento cheese, slaw, green tomato chow chow, and bread and butter pickles. Staying true to its colorful name, Kaleidoscope offers two donenesses when you order the burger: red or brown. [. ] My 'red' patties were beautifully cooked and thoroughly juicy." —Todd Brock

Kaleidoscope Bistro & Pub

1410 Dresden Drive, Atlanta GA 30319

The Hank (Double) | Illegal Food, Atlanta

"Garnished with American cheese (for maximum meltage), iceberg lettuce and sweet onion that aren't cut until you order, their from-scratch special sauce (nothing from a jar, can, or packet), and housemade pickles, the whole thing is shoved between a sublime buttered-and-toasted pain de mie bun from H&F Bread Co. [. ] Intensely beefy and literally dripping with cheese, it's the only burger I've ever had that actually makes those squelchy crunch noises that fast-food places dub into their commercials." —Todd Brock

Illegal Food

At Joystick Gamebar, 427 Edgewood Avenue NE, Atlanta, GA 30303

Meatstick | One-Eared Stag, Atlanta

"While not a 'secret' item per se, this burger isn't blatantly obvious. It's listed on the menu only by its naughty-sounding codename (the Meatstick), and with zero accompanying description that might clue you in to the fact that it is, in fact, a burger. [. ] What you'll get is a gorgeous double patty burger made from pasture-raised grassfed chuck supplied by Painted Hills in Oregon. Added to the beef is salt, pepper, and some ground slab bacon from Eden Farms in Iowa. But this is no 50/50 burger. Personally, I didn't pick up any hey-that's-bacon-in-there flavor, but that may be attributed to how well the other hardcore burger elements work here." —Todd Brock

One Eared Stag

1029 Edgewood Avenue NE, Atlanta GA 30307

Double Cheeseburger | Capitol Burgers, Los Angeles

"The burger is a exercise in SoCal burger classicism. Two thin, fresh quarter-pound patties get a healthy seasoning and then some griddling before making their way to a hefty but beautiful commercial bun. Lettuce, tomato, and pickle will come even if you don't ask for them, but, that said, at Capitol they'll make it however you take it. [. ] The beef isn't the star of this burger, but that's not how it's meant to be eaten. With the fatty, gooey American cheese and blend of all the toppings, this is—like all great burgers in the category—an exercise in synergy." —Damon Gambuto

Capitol Burgers

4301 West Pico Blvd., Los Angeles CA 90019

Double Stack Burger | Wonderland, San Diego

"You've got two main options for burgers: a short rib burger with spicy hoisin barbecue sauce, or burgers stuffed with your choice of cheese (blue, smoked cheddar, or jalapeño). I went with the latter. I was expecting a patty with a liquid cheese center (aka a Juicy Lucy), but instead, there were two thin beef patties with a roasted, cheese-stuffed jalapeño pepper sandwiched in between. Honestly, it was a pleasant surprise. As far as char or browning, there wasn't much to speak of on the patties, but they were cooked to order (my standard medium-rare) and full of fat and juice. A pinch more salt would have helped perk up the flavor of the beef, but the cheese-stuffed pepper filled in the gap nicely." —Erin Jackson

5083 Santa Monica Avenue Ste 2C, San Diego CA 92107

Flying Cheeseburger | Doods Foods, San Diego

"Burgers are made with fresh ground beef that chef Tom Logsdon picks up on his way to the bar from a Mexican market, along with everything else he needs for the day, like fresh baked rolls, veggies, and cheese. The beef is a particularly fatty chuck that's seasoned with a Mexican-leaning spice blend before the patties hit the griddle. [. ] The fatty beef is exceptionally juicy, and browns up beautifully, with a good crust on both sides. Burgers are also cooked reliably to order. My medium rare patties were tender and moist in the middle, with a lot of pink. You also get huge bang for your buck. For $8, you get close to 3/4 of a pound of beef, plus bacon and cheese." —Erin Jackson

Tutorial: Cookie Decorating with Glace Icing

I consider myself to be a pretty good artist. My education and former profession is in the design field and I’m pretty good at craft stuff. I also think I’m a decent cook, so I figured with those two things going for me, decorating fancy sugar cookies would be right up my alley. Imagine my surprise (not to mention shattered ego and broken self-confidence) when I attempted to play around with royal icing for the first time and my little masterpieces looked more like something in a 1st grader’s art pile. So I gave up on ever decorating fancy-schmancy cookies again.

That was until I met THIS style of icing. Now my confidence is back in tact because even my very first batch turned out beautifully! It’s super forgiving, easy to use, and it actually tastes good !

The benefit of using an icing like this is that it dries to a solid sheen, making the cookies stackable and packable- perfect for giving or displaying on a platter. With a soft, fluffy buttercream, there’s just no easy way to give them away so you have to eat them all yourself (which may be the plan, right??)

All you need for this icing is powdered sugar, milk, corn syrup, and extract of your choice (I use almond, but vanilla is great, too.) And we all know that corn syrup is not the same thing as high-fructose corn syrup, right?? Like, we don’t have to have this conversation again? Okie-dokie then.

Whisk up those few ingredients and you’ll have a nice glaze-y consistency. You’re going to use the same recipe for both glazing and piping. The way it is right now is the consistency you want for glazing. It’s smooth and thin and it easily runs off the whisk in a pretty thin drizzle.

You can simply spoon this icing onto your cookies and gently spread out with a spoon and be done! One of the easiest ways is also to just quickly spread and let it go completely off the edges like this:

While the icing is wet, you can mix colors and create all kinds of fun things. Try glazing in one color and then adding other colors from a piping bag with a very small, plain opening, and drag the designs with a toothpick to create gorgeous works of art.

You honestly can’t make an ugly cookie here.

Another method is to pipe an edge around your cookie, and then wait for a few minutes for it to firm up. When you’re piping, you’ll want to add a bit more powdered sugar to thicken up the icing just a bit.

Once hardened a a little, go back in with your glaze and fill in the space. That outline will work as a dam and give you nice clean lines.

Wet-on-wet icing will marble and swirl together. I actually did this whole batch this way because I didn’t have time to let mine dry very much.

If you want to pipe designs on top of your cookies, you’ll want to wait until your first glazing layer is dry to the touch, which can take a couple of hours. You’ll want to leave them out un-covered to dry. You can see a great example of this method in this post, where I made darling little Owl Cookies.

I also used that method when making these Valentine Cookie Pops.

Either way, you’ll want to let these cookies dry all the way before stacking or handling too much.

They develop a sheen and are dry to the touch after a couple hours, but they’ll need to really dry for most of the day, or overnight to be completely dry.

Whenever I update ancient posts like this one, I always feel like I’m erasing a bit of history when I delete old, outdated photos, so I’m going to leave a few of the originals here- just because.

Best Sweet and Sour Chicken Recipes

Luscious sticky Chicken is a wonderful dish. I love this sweet and tangy taste combination but, I confess, it is probably not my all-time, favourite Chinese chicken recipe.

Sweet and Sour chicken originated in the 18th century. It started life as a Chinese meal and spread with immigrant gold miners, to the United States.

After the gold rush, the mineworkers and railroad workers turned to food preparation. The Chinese recipe, originally used pork but western palates preferred chicken.

Sweet and Sour chicken or sweet and sour pork is a stir-fried dish in a luscious sauce made from ketchup, chili and plum sauce. The true Chinese version of Ku lo sauce might use vinegar rather than plum sauce.

The sweet sauce may also use tomato, cucumber, pineapple and onion.

Traditional Chinese Sweet and Sour

This Chinese Sweet and Sour meal has got to be the stock-in-trade recipe of Chinese Takeaway restaurants all around the World.

A luscious, sweet sauce makes this such a comforting evening meal.

Sabrina points out that we should not be afraid of homemade sweet and sour sauce. It is very easy to make and her recipe avoids the artificial food colourings the takeaway restaurants so often use.

Healthy Chicken Sweet & Sour

Chicken is inherently healthy. And, with a homemade sauce you know there will be no added “E” numbers.

Tiffany shares her super-simple chicken recipe that can be made in only 30 minutes.

Sweet n Sour Chicken with noodles and vegetables

You can use rice as the accompaniment to your sweet and sour chicken but, noodles just seem to make it feel so much more authentic.

But, I may be biased because I love noodles anyway.

Aleksandra has added mushrooms and green beans to his recipe adding to the variation of flavour and texture.

30 Minute Chili

Now, come on – no fall recipe collection would be complete with a chili recipe! This is my go-to recipe for a bowl of chili every.single.time. It comes together super fast and is super tasty too! Another one of those satisfying meals that’s great when you’ve had a long day and don’t want to spend a ton of time in the kitchen.


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    What suitable words ... the phrase phenomenal, excellent

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