Monthly Archives: November 2017

Bakers Blue Label Marie Biscuits

Have you ever tried putting something on top of these biscuits? You can make miniature jam cakes that fill you up with sweetness like no other. If you don’t have a cake around somewhere in the fridge this is a perfect substitute.

Marshmallows work perfectly too. This is possibly one of the best sweet treats to make for yourself. All you need to do is place a marshmallow between two of the Marie Biscuits and put it in the microwave for a couple of seconds. A delicious melted marshmallow treat.

If you are having a party and want different treats besides cupcakes or tarts you can make sweet treats yourself. Dress up this biscuit with chocolate and sprinkles and serve it as a delicious dessert on the buffet tables. This works well for New Year parties, Easter parties or Birthday parties.

Most cheesecakes have a base that uses this biscuit. You can either make the traditional cheesecake or Tiramisu.

Traditional cheesecakes can either be baked or chilled. Crush the biscuits and layer them on the bottom of the pan. To give the base extra excitement you can add lemon juice, orange juice or zest prior to adding the mixture to the pan. Make sure you add a little sugar.

For the Tiramisu, you need to layer the biscuit between cream cheese, cream and chocolate shavings. Usually finger biscuits are used to absorb the espresso but Marie Biscuits work just as well. This cake does not require baking. Make sure you make a nine cup pot of espresso and add three teaspoons of sugar per cup.

Another trend present that can be seen all over the web is dessert balls. The crushed biscuits allow the dessert to stay stiff whilst being chilled and frozen for the baking or frying process. All that needs to be added is a chocolate dough which usually consists of milk, egg and flour, depending on the recipe and how it needs to be cooked.

Making sweet treats should not have to be complicated. They are delicious and deserve to be made as often as possible. Whether you want to impress a group of people or just want to have a party for one, these treats are great to have on the plate. Marie Biscuits can be found in bulk at a cash and carry wholesaler if you use a lot of it because they simply are the best.

J&E Cash ‘n Carry is one of South Africa’s biggest wholesalers in the following categories of products: Cosmetics, Groceries, Sweets, Personal Care, Household, Health, Beauty, Baby, Hardware, Electric & Stationery. We supply traders only, and offer the highest standards of service, the cheapest deals, and the best buying experience.

Coffee Culture in India

These fast expanding cafes are the prime spot for people to catch up or spend a few hours either working, reading or just whiling away the time. Equipped with free wifi and air-conditioning, these cafes are also fast becoming the venue of choice for informal work meetings. Where until only 20 years ago, cappuccino, latte and double shots would have been alien words, today’s Indian not only knows the difference between them but can also discern between a medium, dark or light roast and are on the hunt for the best coffee machine.

But even this pattern of coffee consumption is changing. Whereas earlier Indians were satisfied with drinking coffee at cafes and tea at home, the same no longer holds true, people now want to enjoy cafe quality coffee at home and are not shying away from purchasing coffee machines and single origin coffees to take their love for coffee to the next level. Another reason for this trend is the high level of sugar and artificial flavouring present in the signature coffee drinks of many cafes, which does not sit well with the health conscious youth of today. Contrast this with the scenario of only a few years ago when the average Indian would have had no idea about the different coffee brewing methods, let alone think of purchasing a coffee machine. The hunt for the best coffee machine is on as Indians comb through internet reviews, form coffee appreciation clubs, attend coffee tasting meets for the best brew available. Gourmet coffee roasters and sellers find themselves flooded with orders for their artisanal blends and instant coffee, the go-to coffee option of the past is given a miss.

While popular misconception may lead people to think that coffee machine price in India is horribly prohibitive or the products available are of poor quality, nothing could be further from the truth. Coffee makers in India are not only at par with international brands, but the prices are also competitive, making owning the best coffee maker for one’s needs a distinct possibility for everyone. Grinding ones own coffee, brewing it at home is now considered a sign of sophistication instead of a tedious and well-avoided chore as thought earlier.

From a niche beverage to a drink signifying upward mobility and youth, coffee in India has traversed a long and interesting path in just twenty short years leaving us to wonder what the next coffee consumption trend will be. And while we wait for it to turn up, may we suggest a piping hot cup of coffee?

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The First Health Food

The word yogurt originated in Turkey, where the practice of fermenting milk caught on in a big way. Recorded history tells us that Genghis Khan, leader of the Mongol Empire, and his armies lived on yogurt. (So for all you men out there who think yogurt is for sissies, think again.) The first references to yogurt are in Turkish writings during the 11th century, but it is believed that yogurt was eaten with honey since the early Bible times. Other countries seasoned it with spices and seeds, enjoying its smooth creamy texture. There are as many versions as there are countries, and its popularity spread long before its health benefits were totally understood. Middle Eastern countries used yogurt in many dishes centuries before it found its way to Western Europe.

Because yogurt contains good bacteria, it was believed to have curative powers especially for digestive and intestinal abnormalities. Francis I, a powerful late fifteenth century French monarch, purportedly was relieved of his chronic diarrhea by a physician who prescribed a daily helping of yogurt, and word soon spread throughout Western Europe.

In the country of India, a similar version called da-hi is a popular accompaniment to native spicy entrees. Frequently made from yak or water buffalo milk, it is also consumed in Nepal and Tibet and considered a staple of their simple diets. Iranians love yogurt as a side dish, often combined with cucumbers and other vegetables, and a popular substitute for sour cream. Lassi and kefir are other forms of yogurt in a liquid form among Indian and Middle Eastern cultures. Americans still prefer their own versions of yogurt and rarely venture out of their comfort zone. They have welcomed it into their diets, frequently as a substitute for vegetables oils, salad dressings, sour cream and mayonnaise.

Turkish immigrants brought their beloved yogurt to North America in the 1700s but it didn’t gain much popularity until the mid-1940s. Did Thomas Jefferson serve yogurt at state dinners? Probably not. Virtually confined to major cities and ethnic communities on the East Coast, it certainly would not have been a big hit out on the frontier, either.

By the early 20th century, it was viewed strictly as a “health food” and consumed by those who had digestive challenges. Dr. John Harvey Kellogg served it daily at his Battle Creek Sanitarium, where people flocked to experience his cures eating a restricted diet. Because of the lactobacillus component, it promoted healthy probiotics in the intestines and stomach, and boosted digestive enzymes. Presumably the first commercial yogurt enterprise, a small mom and pop business called Columbo yogurt set up shop on the East Coast in 1929.

The Food of the Gods

Aztecs considered cacao the food of the Gods, hence its scientific name theobroma cacao. As for the Maya, they believed that the Gods discovered the cacao plant in a sacred mountain where other food items were also found, and later the Feathered Serpent gave it to humankind to cultivate. There are numerous ancient tablets with medicinal, ceremonial and culinary references to it. It was also made into a powder that was smoked.

Cacao consumption has always been favored by the most refined, being enjoyed by both ancient Aztec kings and high-society Europeans during the 1800’s. Today it’s synonimous with Valentines’ Day and is often used by lovers who wish to express their adoration.

The brain on cacao secretes the same chemicals and feel-good hormones that are produced when we make love, or when an athlete experiences the runner’s high. Prominent among them is serotonin, the chemical of wellbeing. It also contains anandamide, which translates literally as the chemical of bliss, and so many minerals -many of which are often lacking in the standard American diet- that it’s nature’s own mineral supplement.

When eaten in its raw form, it has anti-depressant properties, increases pleasure and alleviates stress. There are very few foods this highly auspicious. It has been used successfully as a mood-booster by the authorities in London with youth leaving the club scene late at night, where it was proven to reduce the rates of violent crimes and unruly behavior.

Among the other health benefits, we find that it keeps the heart healthy, it’s a brain food that supports memory and learning, relaxes the muscles and alleviates menstrual pain. This is why women naturally crave chocolate when pregnant or during menstruation. The human body has the wisdom to recognize that superfoods like cacao and maca help to regulate the hormonal system.

I should warn my readers that all these benefits are optimized when we consume cacao in its unprocessed form, the way nature intended. Most commercial chocolate not only has lost much of the nutritional value of cacao, but also has been adulterated with caffeine and processed sugars. In its raw form, cacao has more than twenty times the antioxidants that processed chocolate has, and has little to no caffeine.

Raw cacao can be used in powdered form on smoothies or drinks. My favorite one is what I call the ‘raw cacao elixir’, a very easy-to-make drink which uses very cold baby coconut water, cacao and maca powders, and a sweetener. Sometimes during the summer I also add crushed ice to make it even more refreshing.

All-natural homemade dairy-free chocolate ice cream can be made and served in two minutes by blending cacao powder, a sweetener and a couple of frozen bananas. Maca powder is optional and adds a malty flavor to it. There’s a beautiful synergy between cacao and maca, as well as between cacao and coconut water.