Dough Pizza Kitchen

Dough Pizza Kitchen is an exciting new restaurant bringing a fresh slice of pizza, style and choice to Manchester's Northern Quarter, on the vibrant High Street, not far from the Printworks, MEN Arena, the Arndale Shopping Centre and Shudehill Interchange.

Situated in the heart of the city's independent creative district, Dough offers a contemporary approach to pizza and fuses family friendliness with urban cool to create a unique, affordable dining experience.

Dough is set over two floors and has enough room to accommodate up to 140 diners, so whether you require an intimate table for two or want to book bad credit loans your own private space to party, Dough is ideal.

Dough offers a range of speciality doughs made and proved onsite using their own special recipe which includes traditional, whole-wheat and gluten-free.

Dough believe that pizza is as much about the base as the topping. They are, of course, two sides of the same pizza.

So, as well as offering a choice of tantalizing topping combinations, Dough Pizza Kitchen offer a range of speciality doughs made and proved on site using their own special recipe which includes traditional, whole-wheat and gluten-free.

All of the pizzas at Dough unsecured loans are dressed with their own special tomato sauce, a sweet but sharp combination of plum, cherry and sun blushed tomato, with herbs and garlic.

They also have a range of classic and alternative pizzas, all using the freshest ingredients and baked in the stone based pizza oven in the open theatre-style kitchen.

As well as pizza, Dough Pizza Kitchen also has a range of hearty pasta dishes, lighter salads and speciality dough sticks, all made fresh on site.

oenology

An oenologist is someone who specializes in the study of wine. Oenologists primarily focus on winemaking, although they can also be involved in the promotion of wines, judging of wines, and related areas of the wine industry and wine drinking culture. For a career in oenology, a number of traits are required, including a very well trained sense of taste and smell which are developed through years of training with wine experts.
Oenology and viticulture are closely related, but two different fields. Viticulture involves the cultivation and harvest of wine grapes. It requires specialized training because there are a number of concerns involved in the handling of grapes. Oenology focuses on making wine with the grapes after harvest, and on the many stages of winemaking. In addition to studying wine production, an oenologist is also interested in wine maturation, packaging, how wine travels, and related subjects.

Around the world, colleges and universities offer both viticulture and oenology. Many oenologists today have advanced degrees, although it is also possible to learn the trade in the old fashioned way, by apprenticing to a practicing winemaker. Some oenologists with degrees also apprentice so that they can learn specific winemaking techniques and preserve traditional heritage. An oenologist can train with several different vineyards to study the differences between winemaking techniques.

One of the most common places to find an oenologist at work is at a winery. The oenologist supervises every step of the process, ranging from finding sources for grapes to confirming that bottlings have been successful. Because wineries usually have several vintages laid down at once, the oenologist must be capable of monitoring numerous wines and years simultaneously, and of tracking changes over time. Many are assisted with complex computer programs which they can use to keep track of their vintages.

It is also possible to find an oenologist unsecured loans at an institution of learning. Usually colleges and universities seek out people with winemaking experience to teach oenology and related subjects, and professors may also have training in chemistry, biology, and related fields so that they can provide their students with a well rounded education. They may also act as judges at wine competitions.

Other wine professionals include people like sommeliers and wine buyers. These people have received training in evaluating and working with wine for the bad credit loans purpose of helping consumers select wines. They can train in schools which provide professional education, and can be found in restaurants, markets, and other locations where the judgment of a wine expert may be needed.

lucozade advert

Brit award-winning rapper Tinie Tempah, world renowned drummer Travis Barker and Katie Taylor, Irish World Champion, have joined forced to launch Lucozde’s new Yes Campaign, which signals a repositioning of its sports and energy drink brand.

The campaign sees Lucozade brand bring together music and sport for the first time as part of change of director for the brand. The new ad, which breaks unsecured loans on April 12 during Manchester United Vs Chelsea match, is a key element of its plans to re-connect with the 16-24 demographic with number one artists such as Tinie Tempah likely to drive increased relevance amongst target groups.

Featuring a performance of Tinie Tempah’s “Simply Unstoppable” with Travis Barker on drums, remixed especially for Lucozade Sport, the film is set to be followed by two further YES ads for Lucozade Sport Lite and Lucozade Energy this summer. YES will also be rolled out as part of Lucozade’s presence at the Virgin London Marathon and other sponsorships including Lucozade Powerleague.

YES was created by Lucozade’s advertising agency Grey London. “YES isn't just about achievement, it's about a moment when energy is created. Bringing Tinie, Travis bad credit loans and Katie together creates a unique energy that only Lucozade could have made possible. An energy no-one can ignore," said Nils Leonard, Chief Creative Officer.

The brand already activates sponsorships and partnerships with a number of sports bodies and ambassadors including Barclays Premier League, GB Boxing, footballer Steven Gerrard and athlete Mo Farah.
Shot on location in Los Angeles, the ninety second ad will be the first of three music led films to be released by Lucozade this year as part of the YES portfolio positioning. The campaign will be executed as a 360 campaign delivered by Billington Cartmell (BTL), Cirkle (Trade PR), DAD (Digital), Fast Track (Sports PR), Grey London (advertising), Mediacom (media), Splendid Communications (Consumer PR) and TRO (Experiential). 
Suzy Smith, marketing director for Lucozade said: “Lucozade is a brand that physically creates energy through its products. This advert, starring three very special talents in Tinie, Travis and Katie is the first designed to inspire people to channel that energy and create YES moments – those times when everything clicks and great things happen.  This attitude is infectious and the YES campaign uses music as a tangible energy to bring the campaign to life.”

mixed grill with barbecue

Ingredients

• 1 tbsp extra-virgin olive oil, plus some for drizzling
• 1 medium red onion, chopped
• 1 small red pepper, seeded and chopped
• 2 mangos, peeled and unsecured loans chopped
• Salt and freshly ground black pepper
• 60ml tamari sauce
• 2 tbsp Worcestershire sauce
• 1 (2-cm) piece ginger root, peeled
• 1 orange, zested and juiced
• 1 lime, zested and juiced
• 60ml honey
• 250ml chicken stock
• Hot sauce, a tablespoon bad credit loans or so
• 4 pieces boneless skinless chicken breasts or thighs
• 4 loin lamb cutlets
• 100g chopped rocket or frisee or mixed baby greens
• Handful basil or tarragon leaves, shredded or torn

Method

How to make Chunky ginger-mango barbecue sauce with mixed grill

1) Heat 1 tbsp extra-virgin olive oil in a saucepan or grill pan over medium-high heat. Add onions, peppers and saute to soften 3 to 4 minutes, then add mango and season with salt and pepper. Stir in soy sauce, Worcestershire, ginger, a little zest of citrus fruits, honey, stock and hot sauce. Cook the sauce for 10 minutes, add the orange and lime juice and cook for 2 minutes more, to thicken. Remove the ginger chunk.
2) Heat a grill pan over medium-high heat. Coat the meats with a drizzle of olive oil and season with salt and pepper. Grill the chicken breasts 12 minutes turning once and the lamb a couple of minutes on each side for pink centres. Plate the meats on a serving platter, top with sauce and garnish with spicy-sweet greens and herbs.                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                

Quinoa with Asian influences

Ingredients
(Serves four)

For the lemon and mint yogurt
250ml natural yogurt
Juice and zest of 1unsecured loans lemon
Chopped mint
Salt and pepper

For the Italian bunched carrots½tsp fennel seeds
½tsp cumin seeds
3 Italian bunched carrots
Rock salt
For the garlic with chilli, onion and spices
3 bulbs of peeled garlic
½ onion, diced
1 red chilli
½tsp mustard seeds
½tsp onion seeds
100ml olive oil

For the quinoa100g quinoa
1tsp cumin seeds
1tsp mustard seeds
1tsp onion seeds
1 bay leaf
1 litre vegetable stock

For the feuilles de brick poppadoms4 sheets of feuilles de brick
Onion seeds
1 egg white bad credit loans
1 litre vegetable oil
100g crosnes (Chinese artichokes)
100g spinach
50g toasted whole almonds (lightly crushed)
50g raisins (soaked in boiling water)
1 lemon

MethodPreheat the oven to 190°C. Soak the quinoa in cold water.
First make the lemon and mint yogurt. Mix all the ingredients, and keep chilled.
For the garlic, heat a medium-sized pan, add olive oil, and lightly toast the mustard and onion seeds. Then add the chilli, onion and garlic. Cook on a low heat, until the garlic is tender.
For the carrots, sprinkle enough rock salt to cover the base of a tray, add the fennel and cumin seeds and salt, and mix. Place the carrots on to salt mix, and cover tightly with foil. Cook in the preheated oven for about 20 minutes. Cut into small random-shaped wedges.
Next, make the feuilles de brick poppadoms. Preheat the oil to 180°C. Brush two sheets of feuilles de brick with egg white, lightly sprinkle with onion seeds, then place another sheet on top of each of them. Cut out with a 5cm ring, then deep-fry.
Drain the quinoa. Toast the cumin, mustard and onion seeds, then add the quinoa and toast for a couple of minutes. Add the vegetable stock.
Simmer for about 20 minutes or until the quinoa is soft, then lightly dress with a little olive oil, and the juice of 1 lemon. Cover and keep hot.
When all other components are ready, cook the crosnes for 3 minutes or until al dente, and steam the spinach.
To plate up, arrange the quinoa into piles, then place the garlic, spinach, carrots and crosnes on and around the quinoa. Sprinkle with almonds and raisins, and top with yogurt. Serve with the feuilles de brick poppadoms.

Tefal Fresh Express

Tefal Fresh Express

IT SLICED the onions, although I did have to unsecured loans shove them down hard

There’s really only one test of a good kitchen gadget – how long it can command a space on the kitchen work surface. The gadget catacomb, also known as my cupboard under the stairs, houses dusty relics of previous reviews including a pressure cooker, smoothie maker and food processor. I was therefore determined to give the Tefal Fresh Express a thoroughly challenging trial to determine if it was destined to be mummified as just another quirky, but inessential, gizmo.

The premise is simple – it chops and slices. My mum has a manual version that looks like an elongated set of hair straighteners where you furiously turn a little handle, simultaneously pushing the bad credit loans food down. The Fresh Express is evolutionary rather than revolutionary. What’s different is that there’s a 150-watt motor and five interchangeable blades for thick or thin slicing, coarse or fine shredding, or grating. It fits together well, with the five blades neatly stored in the Fresh Express’ beak when not in use.

I organised a dinner party for six in order to put this little red dynamo through its paces. The stir fry main course involved plenty of slicing and dicing. It thin sliced the red onions rapidly, although I did have to shove them down pretty hard to get it to work properly. The motor isn’t the most powerful – 150 watts is a damn loud speaker, but in chewing terms, it grinds more like a cow rather than crunching like a big cat. Mind you, it did destroy a carrot in seconds. However, the Fresh Express is more old school than you might expect – there’s plenty of pushing involved. At £50, it’s a bit on the pricey side for me, but it does slice prep time in half.

Biancomangiare - White Pudding

Do you know how to cook Biancomangiare, the Sicilian white pudding? And why is it called that way? The origin of this delicious dessert is told by the expert journalist and writer from Palermo Gaetano Basile. The recipe dates back to the middle age period and the word "Biancomangiare" (literally white food) comes from the French expression blant manger, which meant mild simple dishes, something that patients in hospital or people with stomachache could eat: like rice and chicken.

However, when the recipe was imported here people started to call it blanc manger because of the assonance between bland (simple) and blanc (white) thinking that the name blanc manger was actually referred to the color of the dish. So in Italian the expression now in one word became: "Biancomangiare" and started to spread as a sweet pudding done with all white ingredients: milk, cornstarch and sugar... and we still prepare it this way!

Ingredients & Preparation: 1lt milk - 6 tbs cornstarch - 4 tbs sugar - cinnamon (both powder and bark) - grated orange zest - Use pistaches and almonds or orange unsecured loans leaves for garnish

In a saucepan mix the cornstarch with the sugar. Slowly add the milk, stirring constantly better if using a whisk to eliminate possible lumps, then add a tea spoon of cinnamon powder and 3 or 4 pieces of crumbled bark. 

Place the saucepan on a medium bad credit loans heat, add the orange zest and keep stirring until the mixture becomes creamy and smooth and starts to boil. 

Then remove from heat and place it in a silicon baking tray or in small individual bowls. Let them chill half an hour (one hour if you pour the pudding into one big tray) and put them in the fridge. Once they are cold and firm you can transfer them in plates for dessert and garnish however you like: using chopped pistaches and almonds, just with some more cinnamon and orange zest on top or simply with orange leaves. In any case it will be absolutely yummy. Enjoy!

PS - It's good to know that there are some people who do a richer version of this recipe adding almond flour and fish-glue, but we never did it in my family. I definetely prefer this pudding because is lighter and easier to prepare. Hope you like it! ;)

Salami isn't health at all, specially if your pregnant...

Salami is fermented, air dried and cured sausage. Essentially raw meat that's been processed. It requires only room temperature for storage. The meat used to make salamis are pork, chopped beef, poultry, venison and lamb. Minced fat, wine, wheat, corn starch, salt, herbs, spices and vinegar are also added in it to produce a unique mouthwatering flavor.

Pregnant women are advised not to eat salami during pregnancy though they may have a craving for this delectable delicacy. There are se veral reasons why eating salami in pregnancy is not a good idea. Salami often contain preservatives called nitrates that could be harmful to the fetus. They also could be home to harmful bacteria called Listeria, especially if the salami is home-made. Listeria effects include a disease called Listeriosis that can appear within 12 -30 days of consuming the salami. This disease can cause defects in the unborn, still birth, miscarriage and other problems during pregnancy.

Salami is also very high in salt or sodium content which is again harmful for both the expectant mother and the baby. Although delicious, it is a zero nutrition food that contains only lots of fat and cholesterol. This can lead to heart disease, diabetes and hypertension. The high salt content in deli meats can also lead to hypertension and swelling.

Undercooked salami have also been found to be a source of the toxoplasma infection which is caused by bacteria. This infection will be passed on by the bad credit loans  mother to the fetus and could cause the baby to die, be visually impaired or develop a learning disability after birth. Poorly cooked salami can lead to food poisoning as well.
While consuming salami from street vendors and carnivals is obviously a strict no, even home made salami poses health risks especially when unsecured loans  they undercooked.

Though reheating salami till steaming will help kill bacteria, there is still risks of contamination. And cooking will not remove the nitrates. Hence, it is best to steer clear of salamis during pregnancy.