The Rachels Touch of Health nutrition and fitness programs help men & women sustainably lose weight without cutting out the foods they love.

Luke Nguyen shares his favorite Vietnamese recipes, including rice paper rolls, corn pudding, slow-braised chicken and more.

The emergence of foodie culture has been both a flavor-packed phenomenon and a potential disruptor. Let's delve into the intricacies of this trend, exploring its definition, its impact on the industry, and the shifting behaviors of consumers.

Sage Cookson is a ten-year-old with a pretty different lifestyle. Her parents are television chefs with, unsurprisingly, a passion for food. They spend a lot of their time travelling Australia and the world sampling the food, learning new cooking techniques and then sharing their new knowledge with their massive television audience. For Sage, this means she gets to embark on adventurous travels with her parent for much of the time.

With over 24 years of experience exhibiting both in Australia and Internationally I have recently relocated my studio from Bruges Belgium back to Australia choosing the Sunshine Coast. My passion has always been painting and now I want to share my skills and tricks of the trade with others wanting to explore their creative inner self. With my help I can show you how easy it is to release your artist within.We will have some fun over paint and brushes, learn some skills, have some yummy food created in house whilst immersed in our creative environment. Our workshop is set in the trees with glimpses of the sea and beautiful breezes. We can do a short tour of the artworks hanging throughout and after our first session painting you can see how various paintings have been created. Creating with colour process will engage the intuitive subconscious which have been proven to create more balance in todays busy lifestyles.

Deliciously Light: The Ultimate Guide to Flavorful, Low-Calorie Eating is not just another cookbook—it's a comprehensive journey into the art of making delicious, health-conscious meals without sacrificing flavor. What sets this eBook apart is its holistic approach to healthy eating, catering to food lovers who are keen to maintain a balanced diet while indulging in their culinary passions. At the heart of **Deliciously Light** is a deep understanding that eating well should be a joy, not a chore. This guide is meticulously designed to empower you with not just recipes, but the knowledge and tools to adapt these dishes to fit your unique dietary needs and preferences. Each recipe comes with a detailed ingredient substitution guide, ensuring that whether you're dealing with allergies, dietary restrictions, or simply a bare pantry, you can still enjoy a delicious, nutritious meal. Beyond tantalizing your taste buds, this eBook delves into the basics of nutrition, breaking down the importance of macronutrients and micronutrients and their role in maintaining overall health, weight management, and disease prevention. It demystifies the science of nutrition in an easy-to-understand manner, making it accessible to everyone from nutrition novices to seasoned food enthusiasts. Meal planning and preparation tips are woven through the chapters, aimed at simplifying your culinary adventures. These practical insights help you organize your meals ahead of time, ensuring you can enjoy balanced, homemade dishes even on your busiest days. Learn how to batch cook, store, and repurpose ingredients, transforming the way you think about meal prep from a daunting task to an exciting part of your health journey. Understanding food labels and their key components is another vital aspect covered in **Deliciously Light**. This knowledge equips you to navigate grocery store aisles with confidence, make informed choices, and select the best ingredients for your meals, aligning with your health and wellness goals. **Deliciously Light: The Ultimate Guide to Flavorful, Low-Calorie Eating** transcends the traditional cookbook format, offering a rich tapestry of recipes, nutritional insights, and practical advice. It's a testament to the belief that healthy eating can and should be a delightful experience, full of discovery, flavor, and joy. Join us on this culinary journey and transform the way you think about food, one delicious, nutritious meal at a time.

Rosé Wine Description Helps remove bacteria For brilliant limescale removal & brilliant shine For a hygienic & deep clean Leaves a barrier that prevents watermarks and limescale build up Used regularly, it will provide clean and shiny surfaces every day The special protection formula prevents limescale from coming back and thus, helps maintain shiny surfaces Viakal Ultra helps remove bacteria leaving your surfaces hygienically clean. Thanks to its thick formula Viakal Ultra sticks longer to vertical surfaces for deep cleaning of soap scum and limescale. Whether you are looking to clean your bathroom sinks or shower or your kitchen stainless steel sinks - the product can be used for all purposes. This multi purpose product is a spray and can be used alongside Flash wipes. Use this product in the bathroom near your toilet/ loo and watch it cleanse your surfaces. You can now kick back on your leather sofa, relax, let off some steam and stare out the window - the cleaning will be done in no time. Ingredients <5% Non-Ionic Surfactants, Perfumes Nutrition Per average egg (boiled) Typical Values ENERGY 352kJ 85kcal 4% white FAT 5.7g 8% amber SATURATES 1.6g 8% amber SUGARS <0.5g <1% green SALT 0.22g 4% amber % of the Reference Intakes Typical Values (boiled) per 100g : Energy 595 kJ/143 kcal RI= Reference intake of an average adult (8400 kJ/2000 kcal) Table of Nutritional Information Typical Values (boiled) per 100g  Per average egg (boiled)  % based on RI for Average Adult Energy 595kJ 352kJ - 143kcal 85kcal 4% Fat 9.6g 5.7g 8% Saturates 2.7g 1.6g 8% Mono-unsaturates 3.7g 2.2g - Polyunsaturates 1.5g 0.9g - Carbohydrate <0.5g <0.5g - Sugars <0.5g <0.5g - Fibre 0g 0g - Protein 14.1g 8.3g 17% Salt 0.38g 0.22g 4% Reference intake of an average adult (8400 kJ / 2000 kcal) This pack contains 12 servings Table of Vitamins and Minerals Information Typical Values (boiled) per 100g  % NRV (boiled) per 100g  Per average egg (boiled)  % NRV Per average egg (boiled)  Vitamin D 3.2ug 64 1.9ug 37.8 Vitamin B12 2.0ug 80 1.2ug 47.2 NRV = Nutrient Reference Value Manufacturer P&G DCE bvba/sprl - Belgium Distr. Div.,Temselaan 100, B-1853 Strombeek-Bever, Belgium. Preparation Spray on surface, wipe with a damp cloth, rinse thoroughly with water. For touch encrustations leave to act for up to 5 minutes and wipe off, rinse well, repeat if necessary. No need to wipe dry. Use with Flash Bleach and Bathroom sprays for a brilliant clean all over your Bathroom. Do not use on: Acid sensitive surfaces (e.g. gold, silver, copper, aluminium), Coloured or old/damaged enamel, Plastic water boilers, Natural stone (e.g. marble, travertine), Hot/damaged or scratched surfaces and electrical appliances. If in doubt, test on a hidden area before use.Irritating to eyes and skin. Keep out of the reach of children. Do not mix with bleach or other cleaning products. Rinse hands after use. Packaging Pump DisclaimerThe above details have been prepared to help you select suitable products. Products and their ingredients are liable to change.You should always read the label before consuming or using the product and never rely solely on the information presented here.If you require specific advice on any Sainsbury's branded product, please contact our Customer Careline on 0800 636262. For all other products, please contact the manufacturer, whose details will appear on the packaging or label. Sainsbury's is therefore unable to accept liability for any incorrect information.You should also note that the picture / images show only our serving suggestions of how to serve or prepare your food – all accessories and additional items and/or ingredients pictured with the product you are purchasing are not included.This information is supplied for your personal use only. It may not be reproduced in any way without the prior consent of Sainsbury's Supermarkets Ltd and due acknowledgement

mmerse yourself in the world of artisanal excellence with our organic mango powder, meticulously crafted in our own dehydrators and food processors to capture the essence of tropical paradise! 🎨👩‍🍳 From hand-selecting the ripest mongooses to transforming them into vibrant powder, each step is infused with passion and expertise. 🚜💚 🌱 Pure Organic Goodness: Our mango powder is a testament to purity and quality. Each batch is carefully crafted using only the finest organic mangoes, sourced from trusted growers. It's nature's sweetness, straight from farm to table! 🌈💚 👨‍🍳 Artisanal Craftsmanship: Our mangoes undergo a meticulous dehydration process in our own facility, preserving their natural sweetness and vibrant color. It's a labor of love that results in a powder rich in taste and nutrients, ready to elevate your culinary creations! 💖🌿 🍽️ Versatile & Vibrant: Elevate your dishes with the exotic flavor and sunny color of our mango powder. From smoothies to desserts, its intense mango taste adds a burst of tropical goodness to every recipe. Let your taste buds embark on a journey to paradise with every sprinkle! 🌟🍲 🌞 Sun-Kissed Goodness: Our mangoes are gently dried in our dehydrators, ensuring they retain their nutrients and flavor. Bathed in natural sunlight, each mango is transformed into powder that's bursting with freshness and vitality! ☀️🥭 🍹 Experience the magic of artisanal craftsmanship and tropical goodness with our organic mango powder. Celebrate the beauty of nature and the bounty of our land with every sprinkle! Order now and savor the taste of paradise. 🍹✨

Simon Hill is a qualified expert who is passionate about making nutritional information simple and accessible so that people can make informed decisions about the food they feed themselves and their family. Simon completed a Plant-Based Nutrition certificate course at Cornell University and soon thereafter began a Masters in Nutrition at Deakin University, which he is currently finishing. During this time, he set up plantproof.com and began hosting world-renowned doctors and public figures in

📚 Welcome to our Editable Recipe E-Book Template on Canva! 📝 🍽️ Are you ready to elevate your culinary creations to the next level? Our customizable recipe e-book template is the perfect solution for food bloggers, chefs, home cooks, and anyone passionate about sharing their favorite recipes in style! 🎨 Crafted with care in Canva, this template offers you the flexibility to showcase your recipes with stunning visuals and professional layouts. Whether you're whipping up savory meals, decadent desserts, or refreshing beverages, this e-book template provides the canvas for your culinary masterpiece. ⭐ What You'll Get: Editable Canva template with a stylish recipe page design. Easy-to-use interface, allowing you to customize fonts, colors, and layouts to match your brand or personal style. Sections for ingredients, instructions, cooking tips, and photos, ensuring your recipes are presented comprehensively and beautifully. Flexible design suitable for both digital and print formats, so you can share your recipes online or in physical form. 💡 Why Choose Our Template? Save Time: Skip the hassle of designing from scratch and start creating stunning recipe e-books right away. Professional Look: Impress your audience with polished, eye-catching layouts that highlight your culinary creations. Unlimited Creativity: With endless customization options, you have the freedom to make each recipe uniquely yours. 🎁 Perfect for: Food bloggers looking to showcase their recipes in a visually appealing format. Culinary enthusiasts who want to compile their favorite dishes into a beautifully designed e-book. Cooking instructors or nutritionists aiming to create educational resources for their audience. 📝 How It Works: Purchase the template and receive instant access to the Canva file. Customize the template to suit your preferences by adding your recipes, photos, and personal touches. Save and download your completed e-book, ready to share with your audience! 🚀 Don't wait any longer to turn your recipes into a captivating culinary experience. Purchase our Editable Recipe E-Book Template on Canva today and start sharing your love for food with the world! 🍴✨

Latina expat Manchester food guide unveils diverse culinary treasures and eats to fill your tummy during your time in Manchester, England.

Simon Hill is a qualified expert who is passionate about making nutritional information simple and accessible so that people can make informed decisions about the food they feed themselves and their family. Simon completed a Plant-Based Nutrition certificate course at Cornell University and soon thereafter began a Masters in Nutrition at Deakin University, which he is currently finishing. During this time, he set up plantproof.com and began hosting world-renowned doctors and public figures in

L’une est experte ès yoga, les deux autres makeup artists. Leur point commun ? Elles sont passionnées par la beauté de la planète, sa faune et sa flore. Zoom sur leurs cantines vegan préférées.

See reviews for the top restaurants in Canada from Toronto to Vancouver and more!

It’s Masterchef Australia season here right now and it’s Italian Week. No one is more passionate about their food than the italians. There’s an indescribable pride when a recipe f…

Simon Hill is a qualified expert who is passionate about making nutritional information simple and accessible so that people can make informed decisions about the food they feed themselves and their family. Simon completed a Plant-Based Nutrition certificate course at Cornell University and soon thereafter began a Masters in Nutrition at Deakin University, which he is currently finishing. During this time, he set up plantproof.com and began hosting world-renowned doctors and public figures in

Luke Nguyen shares his favorite Vietnamese recipes, including rice paper rolls, corn pudding, slow-braised chicken and more.

My Cape Malay Kitchen is Cariema Isaacs's heartfelt and poignant account of the extraordinary relationship between herself and her father and how that was reflected in their shared passion for food and cooking. She recollects all of the dishes they cooked and ate together, and shares her childhood memories of growing up in Bo-Kaap (the Cape Malay Quarter in Cape Town), lending insight into the culture, religious ceremonies and family events that have shaped the Cape Malay community into what it is today. But My Cape Malay Kitchen is also a book about flavourful food, richly spiced curries, indulgent cakes and decadent desserts. Cariema's refreshing approach to food showcases many of the much-loved Cape Malay vintage recipes as well as a selection of modern dishes, and is ideal for anyone who needs a little inspiration in the kitchen.

In my practice, I help women balance their hormones naturally—starting with their fork. I have a “food first” philosophy and passionately believe that food is the small hinge that swings the biggest doors when it comes to your health.

Meet Magnus Nilsson. Having taken a long time to find his own feet, this Swedish chef finally decided to embrace every product given to him by Mother Nature. The result? Pure, no-nonsense cuisine with each ingredient having a part to play!

For many years Tasmania has been renowned as the Apple Isle because it is a major producer of apples. Today, however Tasmania produces more than just apples. It has produced a food and wine industry which is dynamic, innovative and buzzing with life. This beautifully designed book tells the stories of 41 Tasmanians whose lives have been shaped by their passion for food. Among them are Matthew Evans, widely known as the ‘Gourmet Farmer’; Kirsha Kaechele, Feast Curator at MONA and wife of MONA owner David Walsh; and Luke Burgess, chef at Garagistes, one of Tasmania’s premier restaurants. Each person featured in the book also supplied one of their most comforting recipes. So, you can discover why they live For the Love of Food.

Luke Nguyen shares his favorite Vietnamese recipes, including rice paper rolls, corn pudding, slow-braised chicken and more.

Pursuing a culinary career requires not only passion, but also the knowledge and technical skills to thrive in the competitive food industry. Many chefs find that enrolling in a culinary school gives them the necessary tools and expertise to succeed in their chosen field. Formal culinary education provides not only essential cooking techniques, but also

Shan Cooper describes herself as a Mum, bacon addict, coffee lover, food, health and wellness coach and Director at My Food Religion. She has a passion for pure, unadulterated food, food that is good for the body and the soul, food that makes you feel good from the inside out. Her goal is to help people to get comfortable again in the kitchen through cooking classes, workshops and easy recipes and empower them to take back control of their own health, starting with food. Here's Shan's day on a

TIRAMISU ... Heaven on a Dessert Plate! The February 2010 Daring Bakers’ challenge was hosted by Aparna of My Diverse Kitchen and Deeba of Passionate About Baking. They chose Tiramisu as the challenge for the month. Their challenge recipe is based on recipes from The Washington Post, Cordon Bleu at Home and Baking Obsession. When Aparna wrote to me in July last year saying she had had a very Daring idea, and asked if I'd be willing to join her cohost a DB challenge in 2010, I was game. What a brilliant idea! For the next 2 months we toyed with many different ideas for the challenge. 1. Sweet or savoury? 2. Cake kind of thing or what? Probables off the top of my head were 1. Phyllo pastry with the option of sweet or savoury filling 2. Pavlova 3. Meringue baskets 4. Macarons (scary) ... and then we both finally agreed that it was time to Tiramisu! The idea clicked with us instantly and being in India, where we don't have the luxury of local savoiardi and mascarpone available in every corner store, we just knew this was to be a fun challenge. A bit intimidating at first read, but once we tried it, we were both singing the Tiramisu Anthem. This months challenge involved three recipes. A. Tiramisu (includes zabaglione & vanilla pastry cream)B. Mascarpone CheeseC. Ladyfinger/ Savoiardi Biscuits(You can find them at the bottom of my post) Tiramisu is made up of several components which can be made separately and ahead of time and put together the day before serving. Making tiramisu from scratch requires about 2 to 3 days (including refrigeration) from when you start making the mascarpone to the time the tiramisu is served. So this challenge requires some prior planning. Please read the instructions as you need to begin making the mascarpone at least a day in advance. The zabaglione & pastry cream also need 4 hours to an overnight for chilling, as does the main dessert. The flavours mature after an overnight rest, and the dessert can be kept refrigerated for 2-3 days. Once assembled, the tiramisu can be frozen till you need to serve it, in case you are not serving it immediately. The recipe is Carmin Antonios', and for me, is a winner, original in every way and it allowed plenty of room for creativity. One look at the forum after puting the challenge live, we were floored by the response. Thank you, you daring baker types of people, you have made every second of this month worthwhile. The creativity and enthusiasm has blown us away. Thank you for taking Tiramisu so whole heartedly. It is a fab recipe and certainly lives up to it's name Heaven on a Plate. RECIPE SOURCE:Mascarpone Cheese- Vera’s Recipe (Baking Obsession) for Homemade Mascarpone Cheese.Savoiardi/ Ladyfinger Biscuits- Recipe from Cordon Bleu At HomeTiramisu- Carminantonio's Tiramisu from The Washington Post, July 11 2007 We chose Baltimore pastry chef Carminantonio Iannaccone’s version of tiramisu for a couple of reasons... Firstly, his recipe is different from most other tiramisu recipes as he makes a zabaglione, an egg custard which is flavoured with Marsala wine (you may use coffee instead). Even more important is that his zabaglione is cooked so there is no risk from using raw eggs. He also makes a vanilla flavoured pastry cream which we haven't seen in other tiramisu recipes. The good thing also is that we've discovered that making ladyfingers / savoiardi are simpler than anything in the world, and so forgiving. They get all covered by the luscious cream, so it doesn't really matter that they aren't 'all good looking'. Some of the DBs found them pretty yummy too, and had a second go at doing the challenge and/or savoiardi. That in itself was so heartening to hear. Though a few of the DBs had issues making the mascarpone, I think the panic comes in only the first time you make this beautiful cream. Once you've been past the experience, you know what to expect and are never disappointed. Having made mascarpone several times in the past using Vera's recipe, and I do mean several, the challenge was a learning experience for me because I never once thought that it might pose a problem of any sort. The response on the forum was amazing, very soap opera types sometimes ... drama, mystery, euphoria, everything in there, and in the end - FUN! It has been our absolute pleasure to have hosted the DB challenge for February 2010, the month of love, where many DBs lovingly created the dessert for Valentines. Thank you Lisa of La Mia Cucina and Ivonne of Cream Puffs in Venice, the ladies behind this wonderful DARING KITCHEN, for having given us this opportunity. We loved it, and couldn't have done it without your patience and support! Thank you Aparna for cohosting with me; you were wonderful to work with!! Please do make sure you stop by the DARING BAKER BLOGROLL and check out the creativity of our DB's. You will be amazed! ~ THE RECIPES ~ TIRAMISU Recipe source: Carminantonio's Tiramisu from The Washington Post, July 11 2007 ) This recipe makes 6 servings Ingredients: For the zabaglione: 2 large egg yolks 3 tablespoons sugar/50gms 1/4 cup/60ml Marsala wine (or port or coffee) 1/4 teaspoon/ 1.25ml vanilla extract 1/2 teaspoon finely grated lemon zest For the vanilla pastry cream: 1/4 cup/55gms sugar 1 tablespoon/8gms all purpose flour 1/2 teaspoon finely grated lemon zest 1/2 teaspoon/ 2.5ml vanilla extract 1 large egg yolk 3/4 cup/175ml whole milk For the whipped cream: 1 cup/235ml chilled heavy cream (we used 25%) 1/4 cup/55gms sugar 1/2 teaspoon/ 2.5ml vanilla extract To assemble the tiramisu: 2 cups/470ml brewed espresso, warmed 1 teaspoon/5ml rum extract (optional) 1/2 cup/110gms sugar 1/3 cup/75gms mascarpone cheese 36 savoiardi/ ladyfinger biscuits (you may use less) 2 tablespoons/30gms unsweetened cocoa powder Method: For the zabaglione: Heat water in a double boiler. If you don’t have a double boiler, place a pot with about an inch of water in it on the stove. Place a heat-proof bowl in the pot making sure the bottom does not touch the water. In a large mixing bowl (or stainless steel mixing bowl), mix together the egg yolks, sugar, the Marsala (or espresso/ coffee), vanilla extract and lemon zest. Whisk together until the yolks are fully blended and the mixture looks smooth. Transfer the mixture to the top of a double boiler or place your bowl over the pan/ pot with simmering water. Cook the egg mixture over low heat, stirring constantly, for about 8 minutes or until it resembles thick custard. It may bubble a bit as it reaches that consistency. Let cool to room temperature and transfer the zabaglione to a bowl. Cover and refrigerate at least 4 hours or overnight, until thoroughly chilled. For the pastry cream: Mix together the sugar, flour, lemon zest and vanilla extract in a medium heavy-bottomed saucepan. To this add the egg yolk and half the milk. Whisk until smooth. Now place the saucepan over low heat and cook, stirring constantly to prevent the mixture from curdling. Add the remaining milk a little at a time, still stirring constantly. After about 12 minutes the mixture will be thick, free of lumps and beginning to bubble. (If you have a few lumps, don’t worry. You can push the cream through a fine-mesh strainer.) Transfer the pastry cream to a bowl and cool to room temperature. Cover with plastic film and refrigerate at least 4 hours or overnight, until thoroughly chilled. For the whipped cream: Combine the cream, sugar and vanilla extract in a mixing bowl. Beat with an electric hand mixer or immersion blender until the mixture holds stiff peaks. Set aside. To assemble the tiramisu: Have ready a rectangular serving dish (about 8" by 8" should do) or one of your choice. Mix together the warm espresso, rum extract and sugar in a shallow dish, whisking to mix well. Set aside to cool. In a large bowl, beat the mascarpone cheese with a spoon to break down the lumps and make it smooth. This will make it easier to fold. Add the prepared and chilled zabaglione and pastry cream, blending until just combined. Gently fold in the whipped cream. Set this cream mixture aside. Now to start assembling the tiramisu. Workings quickly, dip 12 of the ladyfingers in the sweetened espresso, about 1 second per side. They should be moist but not soggy. Immediately transfer each ladyfinger to the platter, placing them side by side in a single row. You may break a lady finger into two, if necessary, to ensure the base of your dish is completely covered. Spoon one-third of the cream mixture on top of the ladyfingers, then use a rubber spatula or spreading knife to cover the top evenly, all the way to the edges. Repeat to create 2 more layers, using 12 ladyfingers and the cream mixture for each layer. Clean any spilled cream mixture; cover carefully with plastic wrap and refrigerate the tiramisu overnight. To serve, carefully remove the plastic wrap and sprinkle the tiramisu with cocoa powder using a fine-mesh strainer or decorate as you please. Cut into individual portions and serve. MASCARPONE CHEESESource: Vera’s Recipe for Homemade Mascarpone Cheese)This recipe makes 12oz/ 340gm of mascarpone cheeseIngredients:474ml (approx. 500ml)/ 2 cups whipping (36 %) pasteurized (not ultra-pasteurized), preferably organic cream (between 25% to 36% cream will do)1 tablespoon fresh lemon juiceMethod:Bring 1 inch of water to a boil in a wide skillet. Reduce the heat to medium-low so the water is barely simmering. Pour the cream into a medium heat-resistant bowl, then place the bowl into the skillet. Heat the cream, stirring often, to 190F. If you do not have a thermometer, wait until small bubbles keep trying to push up to the surface.It will take about 15 minutes of delicate heating. Add the lemon juice and continue heating the mixture, stirring gently, until the cream curdles. Do not expect the same action as you see during ricotta cheese making. All that the whipping cream will do is become thicker, like a well-done crème anglaise. It will cover a back of your wooden spoon thickly. You will see just a few clear whey streaks when you stir. Remove the bowl from the water and let cool for about 20 minutes. Meanwhile, line a sieve with four layers of dampened cheesecloth and set it over a bowl. Transfer the mixture into the lined sieve. Do not squeeze the cheese in the cheesecloth or press on its surface (be patient, it will firm up after refrigeration time). Once cooled completely, cover with plastic wrap and refrigerate (in the sieve) overnight or up to 24 hours.Vera’s notes: The first time I made mascarpone I had all doubts if it’d been cooked enough, because of its custard-like texture. Have no fear, it will firm up beautifully in the fridge, and will yet remain lusciously creamy.Keep refrigerated and use within 3 to 4 days. LADYFINGERS / SAVOIARDI BISCUITSRecipe from Cordon Bleu At Home)This recipe makes approximately 24 big ladyfingers or 45 small (2 1/2" to 3" long) ladyfingers.Ingredients:3 eggs, separated6 tablespoons /75gms granulated sugar3/4 cup/95gms cake flour, sifted (or 3/4 cup all purpose flour + 2 tbsp corn starch)6 tablespoons /50gms confectioner's sugar,Method:Preheat your oven to 350 F (175 C) degrees, then lightly brush 2 baking sheets with oil or softened butter and line with parchment paper.Beat the egg whites using a hand held electric mixer until stiff peaks form. Gradually add granulate sugar and continue beating until the egg whites become stiff again, glossy and smooth.In a small bowl, beat the egg yolks lightly with a fork and fold them into the meringue, using a wooden spoon. Sift the flour over this mixture and fold gently until just mixed. It is important to fold very gently and not overdo the folding.

Luke Nguyen shares his favorite Vietnamese recipes, including rice paper rolls, corn pudding, slow-braised chicken and more.

This TV tie-in cookbook to THE HAIRY BIKERS' ASIAN ADVENTURE BBC series, which aired in 2014, follows the boys' dream trip - a journey through Asia to discover the secrets of some of the world's most inspiring cuisines. The boys travelled to Hong Kong, Japan, Thailand and Korea, sampling and preparing every kind of food they could lay their hands on - from great home cooking to sensational street snacks. Along the way they've learned loads about their favourite food, as well as honing their Asian cooking skills, and now they've brought home the very best recipes for us all to try. Si and Dave are truly passionate about these amazing recipes. These dishes are their favourites; they are speedy, easy to make and packed with flavour. What's more, many are nice and healthy too, so won't bust the diet! So, it's time to rock your wok and join the boys on their culinary Asian adventure...

This Thermomix Greek Salad Dressing recipe may be simple but by beating the ingredients it becomes creamy, juicy and emulsifies the dressing.