VISIT THE BEAUTIFUL ISLAND OF SANTORINI, GREECE

Dm wholesale -VISIT THE BEAUTIFUL ISLAND OF SANTORINI, GREECE

The time of the year is coming when people are taking vacations to the beach. People usually head to the coast or take a cruise to the Bahamas. A place with a nice beach and just a nice scenery all around that you might want to check out is the beautiful island of Santorini, Greece.

Santorini is an island in the southern part of the Aegean Sea, located about 120 miles from the Greek mainland. Basically, the island is the remains after a major volcanic eruption that destroyed the early settlements on Santorini. The entire island complex still remains an active volcano. The central portion of the volcano collapsed each time the volcano erupted but the volcano managed to recreate itself many times.

Camino Real Acapulco Diamante

Dm wholesale -Camino Real Acapulco Diamante

Once John and Jackie Kennedy’s Honeymoon Destination. Acapulco is still a popular place for newlyweds celebrating together in their new life. The warm water is perfect for snorkelling and swimming. As if that’s not enough to tempt you. The prices in Acapulco are affordable and can allow for an unforgettable honeymoon even on a tight budget. The Camino Real offers well-designed rooms overlooking the private Pichilingue Beach. As well as fine dining and a variety of activities.

The hotel’s convenient location allows guests to appreciate the clubs of Acapulco by night and the natural beauty of the beaches by day. Another way to beat the heat: Take a dip in one of the hotel’s three pools. Overlooking the Pacific and shaded by towering palms, the pools (one of which is specially designed for kids) offer sweeping views of the bay.

Rio De Janeiro, Brazil

Dm wholesale -Rio De Janeiro, Brazil

It is a stunning, busy city with plenty to see and do. You should go up the cable car to the top of Sugar Loaf Mountain for a change of pace. Where the scenery will take away your breath and the day-to-day life worries can be set aside for a while. You can then return to the town to find a bar where everyone gets lost in the salsa rhythm and dances until the early morning hours.

Rio de Janeiro never fails to impress us with its modern outlook reflecting its progress through the ages of yesteryear. The local people’s historical places, sparkling beaches, green belts, and jubilant spirit welcome the visitors to the place where heaven meets the earth.

If Ronaldo played football at the stadium in Maracanã, then Christ the Redeemer positions Rio on the world map. Rio’s carnival with its effervescent samba dancers jiggling their hips attracts thousands of tourists around the world.

Savory Cheese Soufflé Recipe

Dm wholesale -Savory Cheese Soufflé Recipe

This wildly popular French dessert is beloved all over the world-known to gourmets for its fluffy. Airy texture, and infamous among chefs for its unforgiving nature. Which leaves little to no room for error during the cooking process. This delicate cake consists of two elements. A base of pudding or cream, and an egg white meringue. The soufflés can be sweet or savory. Savory soufflés also contain ingredients such as cheese. 

The dish received its name from the French word souffle, meaning to puff up. Sweet as well as savory versions of this delicacy were first produced in France in the 18th century. There are various variants of the dish today. Including inventive ingredients including figs. Kiwi, chicken, tomatoes, broccoli, corn, pineapple, and sweet potato.

Ingredients used in Recipe

  • 3 tablespoons (45g) unsalted butter, plus more for greasing the dish
  • Grated Parmigiano-Reggiano or Grana Padano cheese, for dusting the dish
  • 3 1/2 tablespoons (1 ounce; 28g) all-purpose flour (see note)
  • 1 cup (235ml) whole milk
  • Kosher salt and freshly ground black pepper
  • 1 teaspoon (5ml) Dijon mustard (optional; see note)
  • 1 pinch cayenne pepper or two dashes hot sauce (optional; see note)
  • 4 large egg yolks
  • 5 large cold egg whites
  • 1/2 teaspoon cream of tartar (optional; see note)
  • 3 ounces (85g) freshly grated Gruyère or other semifirm cheese, such as cheddar

Method

Preheat oven to 400°F (200°C) for a more browned soufflé with a slightly looser center or 375°F (190°C) for a more gently cooked soufflé that sets all the way through. Set oven rack in lowest position. Grease interior of 48-ounce ramekin with softened butter. Add some grated Parmigiano-Reggiano, rotating ramekin all around so cheese sticks to every part of buttered surface; add more cheese if you don’t have enough or discard any excess. Wipe rim of soufflé dish and transfer prepared ramekin to the refrigerator until ready to use.

In a small saucepan, melt 3 tablespoons butter over medium-high heat (do not allow it to brown). Add flour and whisk to form paste. Continue to cook, stirring, until raw flour scent is gone, about 1 minute. Whisking constantly, add milk in thin, steady stream, or in increments of a couple of tablespoons at a time, whisking thoroughly and getting into all corners of pan to maintain lump-free texture. Sauce will initially become very thick, then get thin once all the milk is added.

Heat, stirring, until sauce comes to simmer and begins to thicken slightly. Reduce heat to low and cook, stirring and scraping the sides and bottom of pan, until sauce is nicely thickened, about 3 minutes. Season generously with salt and pepper. Transfer béchamel sauce to large heatproof mixing bowl and allow to cool slightly.

Whisk Dijon mustard and/or cayenne/hot sauce (if using) into béchamel. Then, while whisking constantly, work in egg yolks one at a time until thoroughly blended. Set soufflé base aside.

In large mixing bowl, using a French whisk, electric hand blender, or stand mixer fitted with whisk attachment, combine egg whites with cream of tartar (if using) and beat until firm, glossy peaks form.

Add 1/3 of beaten egg whites to béchamel base and stir well until whites are thoroughly combined and soufflé base has a looser consistency. Mix in Gruyère and then add remaining beaten whites. Using a silicon spatula, gently fold them into soufflé base just until well combined.

Remove soufflé dish from refrigerator and set on rimmed baking sheet. Scrape soufflé batter into prepared baking dish, filling it up to the inner ridge, not to the top (discard any excess). If desired, using an offset or other spatula, gently smooth and level surface of the soufflé batter.

Transfer soufflé to oven and bake until well risen and very nicely browned on top, about 30 minutes at 400°F for less set and 35 minute at 400°F for more set, and 35-40 minutes at 375°F for fully set.

Immediately transfer soufflé to table and serve before it deflates too much, scooping out portions onto each diner’s plate.

Meringue Pavlova Recipe

Dm wholesale -Meringue Pavlova Recipe

Pavlova is the quintessential summer dessert. Accompanied by a fruit-like burst of color. Especially the tart varieties that contrast the meringue’s sweetness.

Work suggests that Pavlova is a descendant of the German torte. Although the exact inventor is still under debate. Pavlova’s first recipe appeared in print in 1926. But it was not the dessert we know today. But rather a multicolored gelatine dish.

The cake base is prepared almost similar to any meringue. By stiffly beating egg whites, then adding sugar, vinegar, and cornstarch. Common toppings include whipped cream or lemon curd. 

Ingredients used in Recipe

For the meringue

  • 4 large free-range egg whites
  • 225g/8oz caster sugar
  • ½ tsp vanilla extract
  • 1 tbsp cornflour

For the filling

  • 400ml/14fl oz double cream
  • 400g/14oz strawberries, hulled, halved if large
  • 200g/7oz raspberries
  • 150g/5oz blueberries
  • Cape gooseberries (optional)
  • 3 passion fruit (optional)
  • mint sprigs, to decorate
  • sifted icing sugar, to decorate

Method

  1. Preheat the oven to 150C/Fan 130F/Gas 2. Place a 25cm/10in dinner plate on a sheet of baking parchment and draw around it.
  2. Put the egg whites in a large, clean bowl and whisk with an electric hand whisk until stiff but not dry. They are ready when you can turn the bowl upside down without the eggs sliding out.
  3. Gradually whisk in the sugar, a tablespoonful at a time, whisking for a few seconds between each addition. Adding the sugar slowly helps to build up volume in the meringue and make it stiff and shiny. Finally, whisk in the vanilla extract and cornflour until well combined.
  4. Dab a small amount of the meringue in the corners of a large, sturdy baking tray or sheet. Position the baking parchment, drawn side down, on the baking sheet, using the meringue dabs to secure it to the tray. You should be able to see the circle through the paper.
  5. Spoon the meringue into the circle and shape with the back of a serving spoon or rubber spatula to create a large meringue nest, with soft peaks rising on all sides. Place in the centre of the oven and bake for 1 hour until very lightly coloured and crisp on the outside. (If the meringue seems to be becoming too brown, reduce the temperature of the oven). Turn the oven off and leave the meringue for a further hour.
  6. Remove from the oven and leave to cool completely.
  7. Up to 2 hours before serving, carefully release the meringue from the baking parchment, using a spatula if necessary, and place onto a large serving plate. Whip the cream until soft peaks form and spoon into the centre of the meringue. Top with the strawberries, raspberries and blueberries, and the Cape gooseberries if using. Cut the passion fruit and scrape the pulp over.
  8. Decorate with sprigs of mint and dust with sifted icing sugar to serve.

The pavlova recipe of the Hairy Bikers uses ripe summer strawberries but in winter you can try to make it with stewed fruits. So, make this recipe at home and enjoy in winter also.

Most Delicious Falafel Recipe

Dm wholesale -Most Delicious Falafel Recipe

Although these protein-packed chickpea fritters are classified as one of the national dishes of Israel. Falafel may have originated in Egypt, Lebanon, or Palestine. By the 1950s, Yemeni immigrants in Israel began to make falafel in the streets to earn a living. Selling it wrapped in paper, which gradually turned. This ancient dish into an early Israeli type of fast food.

Instead of chickpeas, fava beans can be used as an alternative to the Israeli variety. Filled with fresh or pickled vegetables and dipped in either hummus paste. Tahini dip, or a zesty, garlic-flavored yogurt sauce. Both in Israel and other Middle Eastern countries.

FALAFEL INGREDIENTS

  • 1 cup dried chickpeas, soaked overnight (don’t use canned chickpeas)
  • 1/2 cup onion, roughly chopped
  • 1 cup parsley, roughly chopped (about a one large bunch)
  • 1 cup cilantro, roughly chopped (about a one large bunch)
  • 1 small green chile pepper, serrano or jalapeno pepper
  • 3 garlic cloves
  • 1 tsp cumin
  • 1 tsp salt
  • 1/2 tsp cardamom
  • 1/4 tsp black pepper
  • 2 tbsp chickpea flour
  • 1/2 tsp baking soda
  • avocado oil for frying

HOW TO MAKE THE FALAFEL DOUGH MIXTURE

Soak your dried chickpeas. Overnight or for at least 8-12 hours. Note that the chickpeas will triple in size, so cover them with plenty of water. Then drain and rinse them.

Add all the ingredients to a food processor. Add the chickpeas, onion, parsley, cilantro, garlic, green pepper and spices to a food processor. I recommend roughly chopping up the onion, herbs and pepper before adding. Pulse the food processor but do not blend completely. The final mixture should resemble coarse sand.

Transfer the mixture to a bowl. Then add the chickpea flour and baking soda, stir it together until it’s fully combined and cover with plastic wrap or a lid.

Place the bowl in the fridge. Chill the falafel mixture for 30 minutes to 1 hour.

Shape your falafel. You can do this by hand, with a cookie scoop (which is what I use) or a falafel scoop. Decide if you’d like round balls or flatter patty shapes. The flatter shapes are better if you plan to pan fry or bake. Any shape can be used for deep frying. Form all your falafel and place on a plate.

Method

  • The night before, soak the dried chickpeas in water. Make sure the water covers the chickpeas by 2-3 inches, as they’ll triple in size.
  • Drain and rinse the chickpeas and add them to your food processor. 
  • Add the onion, parsley, cilantro, pepper, garlic, cumin, salt, cardamom and black pepper to the food processor and pulse several times until it resembles the texture of coarse sand.
  • Transfer the falafel mixture to a bowl and add the chickpea flour and baking soda. Stir together, then cover or add a lid.
  • Refrigerate the mixture for 30 minutes to one hour.
  • Use your hands, an ice cream scoop or falafel scoop to form the falafel into balls or patties. If you find the mixture is too wet, you can add another tablespoon of chickpea flour. If it’s too dry and crumbly, you can add a teaspoon or two of water or lemon juice.
  • Once the falafel are formed, you can cook them by your preferred method mentioned above.
  • To deep fry the falafel, add about 3 inches of oil to a pot on medium heat. Heat the oil to 350F.
  • Cook the falafel in batches (about 6-8 at a time) for 1-2 minutes or until golden. Use a skimmer to check the color of the falafel and make sure they don’t over cook. Then remove them to a paper towel-lined plate.
  • Serve the falafel immediately, while warm and crispy on the outside.

HOW TO COOK FALAFEL – 3 DIFFERENT WAYS

How to Deep Fry Falafel: Heat about 3 inches of oil (I use avocado oil) in a pot on medium heat to 350F. Once the oil has reached temperature, gently drop 6-8 balls into the oil at a time. Let them cook for 1-2 minutes or until golden on the outside. Use a skimmer to the remove the falafel to a paper towel-lined plate.

How to Pan Fry Falafel: Heat a few tablespoons of oil in a pan (I prefer cast iron) on medium-high heat. Gently place the falafel in the pan and cook each side for 2-3 minutes or until golden, then transfer to a paper towel-lined plate.

How to Bake Falafel: Pre-heat your oven to 425F. Lightly spray or brush a baking sheet with oil. Place the falafel on the baking sheet, lightly spray or brush the top side with oil and bake for 25-30 minutes, flipping halfway through. You can also bake them on parchment paper or a silicone mat without any oil. They’ll just be slightly less crispy and golden.

Falafel is best served right after cooking, so it’s warm and crispy. They are deliciously served in gluten-free pita, wrapped in greens of lettuce or collar or covered with a simple green salad.

Best Vegetable Lasagna

Dm wholesale -Best Vegetable Lasagna

I wanted to try the recipe and the incredible deliciousness blunted me away. My experience with vegetable lasagnas was finding out how to cover up the watery nightmare hidden under the layer of cheese. This recipe left me with the best tasting lasagna I’ve ever made.  Everybody eats quickly just to gain a second piece. 

Gathering a large crowd for the holidays? Did you sign up for a potluck feast with the main dish? Take this veggie lasagna. It is hearty, filling, and feeding a crowd. But be warned. This vegetarian spinach and mushroom lasagna are so delicious that your guests will constantly ask for it — for every potluck, for every holiday feast.

They’ll get those puppy dog eyes when they look at you and say, “Oh, how about that veggie lasagna, it’s so good, and everyone can eat it—could you bring that?”

Ingredients

  • 2 yellow or red peppers, seeds removed, cut into roughly 2cm/¾in chunks
  • 1 courgette, about 300g/10½oz, quartered lengthways and cut into roughly 2cm/¾in chunks
  • 1 large sweet potato, peeled and cut into roughly 2cm/¾in chunks
  • 3 tbsp extra virgin olive oil
  • 1 large onion, finely chopped
  • ½ tsp dried chilli flakes
  • 2 garlic cloves, crushed
  • 2 x 400g tins chopped tomatoes
  • 2 tsp Italian seasoning or dried oregano
  • 1 vegetable stock cube
  • 200ml/7fl oz cold water
  • 100g/3½oz young spinach leaves (optional)
  • 9 –10 dried lasagne sheets
  • salt and freshly ground black pepper

For the cheese sauce

  • 75g/2½oz plain flour
  • 75g/2½oz butter, cubed
  • 750ml/1¼ pint milk, semi-skimmed or full-fat
  • 125g/4½oz mature cheddar cheese, coarsely grated
  • 75g/2½oz ready-grated mozzarella cheese, or extra cheddar

Method

  1. Preheat the oven to 200C/180C Fan/Gas 6. Put the peppers, courgette and sweet potato into a large baking tray. Drizzle with 2 tablespoons of the oil, season with salt and pepper and toss together.
  2. Roast for 30 minutes, or until softened and lightly browned.
  3. While the vegetables are roasting, heat the remaining oil in a large saucepan and gently fry the onion for 5 minutes, stirring regularly.
  4. Add the chilli and garlic and cook for a few seconds more. Stir in the tomatoes, Italian seasoning (or dried oregano) and crumbled stock cube. Pour over the water and bring to a gentle simmer. Cook for 10 minutes, stirring regularly. Set aside.
  5. For the cheese sauce, put the flour, butter and milk in a large saucepan and place over a medium heat. Whisk constantly with a large metal whisk until the sauce is thickened and smooth. (Use a silicone covered whisk if cooking in a non-stick pan.) Stir in roughly two-thirds of the cheeses and season to taste.
  6. Take the vegetables out of the oven and add to the pan with the tomato sauce. Stir in the spinach and cook together for 3 minutes. Season with salt and lots of ground black pepper.
  7. Spoon a third of the vegetable mixture over the base of a 2½ –3 litre/4½–5¼ pint ovenproof lasagne dish and cover with a single layer of lasagne. Top with another third of the vegetable mixture (don’t worry if it doesn’t cover evenly) and a second layer of lasagne.
  8. Pour over just under half of the cheese sauce and very gently top with the remaining vegetable mixture. Finish with a final layer of lasagne and the rest of the cheese sauce. Sprinkle the reserved cheese over the top.
  9. Bake for 35–40 minutes, or until the pasta has softened and the topping is golden brown and bubbling. Stand for 5 minutes before cutting to allow the filling to settle.

To make this easy veggie lasagne, roast sweet potato, peppers, courgette and spinach blend together. We really think this is the best Lasagne vegetable recipe we have ever tried.

Classic Margherita Pizza

Dm wholesale -Classic Margherita Pizza

Pizza Margherita is a delicacy literally appropriate to a queen. Queen Margherita of Savoy visited Naples in 1889. Where she was served a pizza made to resemble Italian flag colors. Red tomatoes, white mozzarella cheese, and green basil. What’s on a Margherita pizza? Tomato sauce, and basil. Some experts will argue that it can also have a topping of Parmesan cheese.

You’ll see that the toppings are minimal. But they all add up to big flavor. The Queen loved the dish and Esposito named. It after her-Margherita pizza. When the most popular pizza toppings included basil cheese and tomatoes.

Since then, Margherita has become one of the world’s most popular pizza varieties, and in 2009. The timeless classic, topped with tomato, cheese, and basil, is arguably the original pizza that started the whole shebang, but Domino’s says people just aren’t buying it anymore — so it’s getting the ax.

INGREDIENTS

  • 200g strong white flour plus extra for dusting
  • 7g fast-action dried yeast
  • pinch of salt
  • 140ml water, warm
  • 3 tablespoons extra virgin olive oil plus extra for brushing

FOR THE TOPPING

  • 200g passata (sieved tomatoes)
  • 2 mozzarella balls, drained and cut into little cubes
  • 4 tablespoons extra virgin olive oil
  • 8 fresh basil leaves
  • to taste salt and pepper

Method

  1. Prepare 2 baking trays by pouring 1 tablespoon of oil on each tray and spreading it with your fingers or pastry brush. Brush the inside of a large bowl with oil.
  2. To prepare the dough, put the flour, yeast and salt into a large bowl, make a well in the centre and pour in the water with 1 tablespoon of oil. Use a wooden spoon to mix everything together to create a wet dough.
  3. Turn out the dough onto a well-floured surface and work it with your hands for about 5 minutes until smooth and elastic. Place in the oiled bowl, brush the top with oil and cover with clingfilm. Leave to rest at room temperature for 25 minutes.
  4. Preheat the oven to 200°C/gas mark 6.
  5. Once rested, turn out the dough onto a well-floured surface and divide it into 2 equal halves. Use your hands to push each one out from the centre, to create 2 round discs about 25cm in diameter. Place the pizza bases on the oiled baking trays.
  6. Spread the passata evenly over the top of the bases using the back of a tablespoon. Season with salt and pepper. Divide the mozzarella between the 2 pizzas and drizzle each one with 2 tablespoons of extra virgin olive oil. Cook in the middle of the oven for 18 minutes until golden brown.

The finest classic margherita! Making the great dish is straightforward and enjoyable. Only follow the directions and get the ideal outcome.

Baguette Sandwiches Greggs

Dm wholesale -Baguette Sandwiches Greggs

Being as high as the number two spot will surprise a few people, but not those that know.

You can keep all of you hangover cures, the only one that ever worked for me was two sausage rolls, a chicken salad sandwich, and a coke.

I own my entire uni degree to Greggs.

Greggs plc (LSE: GRG) is the largest bakery chain in the United Kingdom. It specializes in savory products such as bakes, sausage rolls, and sandwiches, and sweet items including doughnuts and vanilla slices. 

INGREDIENTS

Pate Baguette

  • 2 Tbsp butter
  • 1 Tbsp Dijon mustard
  • 3 thick slices of rustic, country pate, or meatloaf
  • 3 leaves of leaf lettuce
  • 1 fresh baguette, cut across the centre, reserve one half for another sandwich

Brie and Butter Baguette

  • 2-3 tbsp butter
  • 4-6 thick slices of Brie or Camembert
  • 1 baguette

Method

Pate Baguette

Place the baguette half on a flat work surface and slice it in half lengthwise. Spread the inside of each half with 1 tbsp of butter and then spread the bottom half with mustard. Lay on the slices of pate and then pile on the lettuce leaves. Place top half of baguette on and cut in half, if desired.

Brie and Butter Baguette

Cut the baguette in half lengthwise and spread the inside of each half with butter. Place the cheese on the bottom half and then place top of baguette on. Cut in half to eat it, if desired.

So, try it at home and enjoy this dish.

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