Groceries Dec 2009

no. 12 - 2009 Shop smart. Every day!

FREECOPY

Amazingly Good Eggnog

Farfalle Pasta with Truffles

Christmas RecipesHallacas, Pan de Jamon...

Weight Loss

12number

Decortips

Teengourmet

happy holidays...

HamGlazed

Gourmethomecooking

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and further in...

FoodIndustry

Every dayWe hear youGood Luck TipsBreakfast like a king

IdeasAmazingly Good EggnogModern manners: RSVP

Gourmet Home CookingChoose the best: Sparkling WaterChristmas Dinner Party TipsTeen GourmetFarfalle Pasta with Truffles Recipe

Christmas DelightsBaking Holidays CookiesHallacas RecipePan de JamonHam GlazedHoliday Cake

Christmas IdeasTable settings IdeasHoliday Safety for your DogThings Your Christmas Table Should Not Be Without

Food IndustryLing & Sons, the StoryCompra N.V. the Interview

Weight LossWeight loss TipsWeight loss Ideas

New Year’s ResolutionsIdeas & Tips...

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[email protected]

Publisher FLAVOURS MEDIA N.V. Contribut-ing Editor Joanna Hopkins, Holly Meyer Pho-tographers Luis Mejia, Sancho Labon, Nicole Kelly Creative Director Sally Blanchard Sales Manager Nicole Kelly Sales Associates Lou-ise-Ann Habibe.

flavoursmedianvit’s all about taste..

T: 297 7331280 / 5831278

Available at the following Supermarkets: Ling & Sons, Super Food, Kong Hing, Cer-tified, Hua Run, Huan Zhan, Lee Feng, Hong Kong, Mundo Nobo, Morning Supermarket, Rey Hing, New Food Center and Johnson Supermarket.

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How to preprare for Christ-mas dinner?Cooking Christmas dinner is very hard par-ticularly with excited kids running around and so on, so therefore you need to do what you can to prepare the night before.Remember that lots of preparation is possi-ble - for a start all the veg can be chopped - it will be fine in the fridge overnight and won’t deteriorate at all.Also things like stuffings can be prepared and cooled in advance as well so that on the day all you have to do is assemble and cook everything(!) but at least some of the load is taken off.If you are being fancy with starters and so on then these are also a prime candidate for being prepared in advance.

How can I avoid late night eat-ing?Does this sound like you? You inhale a light yogurt for lunch and eat hardly anything all day so by the end of the day you are so hun-gry that all your discipline goes out the win-

dow. You have a night eating habit and are someone who uses food not as fuel but as an antidote to stress. There are two troubling behaviors that come into play with night eating and those are mindless consumption and lack of portion control. This can make trying to lose weight extremely difficult and can also increase the likelihood of obesity.Why do we eat at night?Many women eat late at night because that is the only time of day that they get in any peace and carbohydrates offer stress relief because they raise the level of serotonin, the good mood chemical in the brain that makes us feel at ease. Other diet minded women eat very little dur-ing the day thinking their self -discipline will carry them through the evening, only to have the strategy backfire. Going for long period restricting food makes it harder to eat rea-sonable when you begin to eat.Tip to stop night eating?Don’t starve all day. Make sure to eat break-fast, lunch and snacks so you are not raven-ous in the evening.

We hear you!

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Mexican legend tells of an impoverished girl, who had nothing to offer on the al-ter to Jesus at Christmas Eve other than weeds. Encouraged nonetheless by her priests to give of her spirit, she brought the weeds to her church. Once inside, the weeds miraculously blossomed into a beautiful poinsettia plant. In Mexico, the poinsettia plant is called Flores de Noche Buena, Spanish for “flowers of the holy night”.

New Year TraditionsDish out some serendipity to family and friends by giving them lucky New Year’s foods. In Italy, lentils are thought to bring prosperity when eaten on Janu-ary 1 because they resemble little coins. In the South, eating black-eyed peas shows humility and thus invites good fortune. Both are delicious with ham or other pork roasts. For a gift, pack-age dried black-eyed peas or lentils in a jar with a bouquet garni of dried herbs, such as bay leaves, oregano, savory, and thyme. Attach a gift card with handwrit-ten cooking instructions.

Black-Eyed PeasServes 4 to 6You can buy a bouquet garni or make one by tying dried herbs, such as oreg-ano, savory, thyme, and bay leaf, in a piece of cheesecloth.2 cups dried black-eyed peasDried bouquet garni

1 teaspoon coarse salt1/2 teaspoon freshly ground pepperSoak peas overnight. Drain. Bring peas, 3 cups water, bouquet garni, salt, and pepper to a boil in a medium saucepan. Reduce heat to medium-low. Simmer until peas are tender; begin checking af-ter 15 minutes (cooking time will vary). Discard bouquet garni.

LentilsServes 4 to 62 cups lentilsDried bouquet garni1 teaspoon coarse salt1/2 teaspoon freshly ground pepperBring lentils, 3 cups water, bouquet garni, salt, and pepper to a boil in a medium saucepan. Reduce heat to medium-low. Simmer until lentils are tender; begin checking after 20 minutes (cooking time will vary). Discard bou-quet garni.

Use Flower PowerResearch shows that women who are given flowers enjoy a more positive mood for a full three days after they receive them. When flowers are presented to elderly people, they not only report having hap-pier moods, but also perform better on memory tests. Flowers have an immediate and lasting effect on how we feel and how we react. Trying to change lifestyle behaviors and lose weight can be stressful. A vase or two of fresh cut flowers can make you feel better. Keep some in the kitchen and wherever you work out.

good

luck

tip

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The secret to making a cut fir stay fresh for weeks is simply good basic care: When you purchase the tree, be sure the seller makes a fresh cut straight across the base of the trunk — removing about an inch from the bottom — to aid water absorption. As soon as you get the tree home, put it in a stand or sturdy bucket (if you’re storing the tree) that’s large enough for the trunk and holds at least one gallon of water. Check the water level daily to make sure it covers the cut end of the trunk. Adding sugar or aspirin to the water doesn’t do anything, say tree experts. Place the tree away from direct sunlight.

breakfast like a king (and don’t skip meals)

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Okay, you’ve heard it a hundred times before, but skipping breakfast (or any other meal) will give you hunger pangs that quickly leave you reaching for chocolate, crisps and fizzy drinks to boost flagging energy levels! Studies at the University of Leeds found that eating earlier in the day helps to prevent people from getting hungry, losing control and overeating in the evening. But what if you never feel hungry in the morning? Chances are, if you can last until mid morning or lunchtime before eating, you’re having too much to eat in the evening - I guarantee if you have a smaller dinner, earlier in the evening, you’ll wake up with a ravenous appetite! Bottom line: by spreading meals evenly throughout the day - and always eating breakfast - you’ll feel satisfied for longer and be less likely to give in to snack attacks.

For a Longer-Lasting Christmas Tree

Christmas should be about spending time with family and friends, not being hectic in the kitchen, so my advice is to sit down and plan your meals. Try to create a menu where you can prepare at least some items a day or so in advance so you only have to worry about the turkey and the vegetables on the day. Make sure that you have all the right equipment and ingredients, avoiding the classic mistake of finding you don’t have a big enough roasting tray for the turkey. You can even plan what to do with leftovers to prevent wastage - everyone gets a bit tired of turkey and cranberry sandwiches, so why not make some bubble and squeak frit-ters? You can use pretty much any leftovers - leeks, onions, brussel sprouts, bacon, cab-bage, a couple of chestnuts, anything really. You boil up some potatoes and mash them in with the leftovers, shape the mixture into little circles and pan fry on both sides in oil or goose fat, and finish with a little leftover turkey on top.

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It’s taken me several years to perfect this recipe. Now everyone asks, ‘When are you making the eggnog?!!’ This uses cooked eggs for safety, and you can use more or less rum to taste. It’s a bit of work to make, but well worth it. You’ll never buy store-bought eggnog again! Enjoy!

Ingredients• 4 cups milk • 5 whole cloves • 1/2 teaspoon vanilla extract • 1 tsp ground cinnamon • 12 egg yolks • 1 1/2 cups sugar • 2 1/2 cups light rum • 4 cups light cream • 2 tsp vanilla extract • 1/2 tsp ground nutmeg

Directions1. Combine milk, cloves, 1/2 teaspoon va-nilla, and cinnamon in a saucepan, and heat over lowest setting for 5 minutes. Slowly bring milk mixture to a boil. 2. In a large bowl, combine egg yolks and sugar. Whisk together until fluffy. Whisk hot milk mixture slowly into the eggs. Pour mixture into saucepan. Cook over medium heat, stirring constantly for 3 minutes, or until thick. Do not allow mixture to boil. Strain to remove cloves, and let cool for about an hour. 3. Stir in rum, cream, 2 teaspoon vanilla, and nutmeg. Refrigerate overnight before serving.

Amount Per Serving Calories: 465

• Make sure your cookie sheets aren’t too thin. The heavier your cookie sheet, the less likely your cook-ies are to burn. If you can’t afford heavy-duty cookie sheets, you can cover your thin ones with layers of alu-minum foil. • Experiment with the tem-perature of your oven. My oven is always hotter than what I set it for. I set my oven 25 degrees cooler than what a recipe calls for. • Always place your cookie dough on cold cookie sheets. If you don’t let the cookie sheets cool, your cookie dough will spread too much from the heat of the cookie sheets.

• Don’t bake the cookies for too long. They should be light brown around the edges. Keep in mind that the cookies will continue to cook from the heat of the cookie sheet after you re-move them from the oven. I always let my cookies bake too long because I didn’t think they were done yet. Your cookies should look a little underdone when they come out of the oven. • Cool the cookies on the cookie sheet until you can lift them with a spatula without breaking them. Cool them completely on wire racks, if you have some, otherwise you can cool them on paper towels or waxed paper.

Secrets to Making Better

Cookies

Amazingly Good Eggnog

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Is it too much technology or plain rudeness that means some peo-ple don’t respond to an RSVP? How do you deal with the silent types?In traditional Javanese society, if you fancy giving a feast – to welcome a new arrival, perhaps, or celebrate an engagement – you prepare the food, decorate the house, light the festive incense … and then send a messenger, preferably a small child, to invite your guests. Friends, family and neighbours are expected to drop ev-erything, and hurry over to eat, often at some five minutes’ notice. After arranging a reunion dinner recently, I’m seriously consider-ing adopting the same policy.These days, it seems it’s quite acceptable to ignore invitations if you think you might get a better offer, or don’t want to put yourself through the awkwardness of refusal. Ask 70 people to a Christmas party and (I speak from experience), only about half actually ac-cept or decline – everyone else remains stubbornly mute. Rude as this undoubtedly is, with drinks it’s more of an irritation than an inconvenience (order enough booze for an army and it will inevi-tably run out before midnight, however many people turn up) but if you’re arranging a dinner, it’s downright inconsiderate.The week before the aforementioned reunion, I was forced to ring those who obviously regarded ‘RSVP’ as a fancy sign off, rather than a serious request, and put them on the spot - were they com-ing or not? I’d emailed well in advance to allow potential guests to consider the offer at their leisure and concoct a plausible excuse if necessary, yet they still hadn’t seized the opportunity. Oddly enough, most of the offenders claimed they’d always intended to attend – they’d just forgotten to tell me.On the Victorian hospitality circuit, by contrast, invitees were expected to respond within 24 hours in order to give the host or hostess a reasonable chance of filling their place with an equally entertaining substitute. But then for them, invitations were good,

solid things. It’s difficult to pretend (or at least it was, before the postal dispute kicked off) that you haven’t received an elegantly engraved card, but dangerously easy to ignore a mass email, or miss a dinner invitation among the slew of requests to join the Terry Nutkin Appreciation Society, or take on a virtual farm.If you’ve managed to get as far as making a plan, you’re to be con-gratulated, but the very ease of cancelling or amending arrange-ments these days means that people necessarily perceive them to be more fluid. It’s not unusual, before meeting a group of friends for drinks, to receive a plaintive message checking if ‘we’re still on for tonight?’. How many times do you need to reconfirm a glass of wine after work for goodness sake?Of course, the one good thing about online invitations is that, if the week before my party people haven’t responded, I simply delete them from the guest list. I imagine they don’t notice, but it makes me feel better.How quickly do you expect people to reply to your invitations, and how do you deal with non-respondents? Is an excess of technology to blame – or are people simply ruder than they used to be?

Modern manners: RSVP

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Choose the bestSparkling WaterApollinaris is one of the premium mineral waters in Germany and the rest of the world and offers a very special taste experi-ence due to its balanced mineralization and the spring’s own fine sparkling carbonization.As a mineral water with – in the truest sense of the words – excellent quality and excellent taste, Apollinaris provides royal moments in everyday life.

Apollinaris Big Apple is a special refreshment with lots of fruit. It is made up of 55% apple juice from concentrate and 45% natural Apol-linaris mineral water with a pleas-ant natural flavor and manufactured without the addition of sugar or ar-tificial sweeteners. Apollinaris Big Apple is the fruitiest beverage in the Apollinaris product range - just the thing for people looking for a variety in their daily beverage line-up.

As the name implies, this is the classic carbonated mineral water from the world-famous Apollinaris spring in Bad Neuenahr, Germany. With its innate and valuable min-eral nutrients and a one-of-a-kind flavour, this mineral water deserves the outstanding reputation enjoyed by the Apollinaris brand.The somewhat higher natural car-bonation content, produced by the spring itself, makes Apollinaris Classic especially sparkling and refreshing.

Apollinaris Selection features an especially fine sparkling character and contains less carbonation than Apollinaris Classic. This makes Apollinaris Selection a good com-plement to fine wines and food.Apollinaris Selection could even convince the international elite jurors of the International Taste & Quality (iTQi). The premium wa-ter received the top rating of three stars at the Superior Taste Award 2009 which highlights its status as an outstanding product. Find out more about the award at www.itqi.org.

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Apollinaris Big Apple Apollinaris Classic Apollinaris Selection

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MODERNAMODERNAMODERNAPANADERIA

Experiencia y Calidad!

Avenida Alo Tromp 5. Tel: 582-1042, Fax: [email protected]

Sabo

ry Ambie

tedi Pasco

!

Bolo manera traha na cas Stollen cu amandel spijs Staaf y crans di amandelspijs Kentenbrood cu amandelspijs Pan de jamon Oliebol y hopi mas!

Christmas Dinner Party Tips: Sure to Make Your Holiday Merry!

It’s that time of year again-- time to plan your Christmas dinner party. Whether doing a massive, sparkling Christmas cocktail party or just a quiet dinner with family, its the best part of the holidays! Nothing brings home the spirit of Christmas as family, friends and our traditional Christmas food. The holidays can be a very busy time of the year and can become very stressful. Planning is key. These are some valuable tips to make your Christmas dinner or party a complete success with the least amount of stress:• Decide how many guests you’ll have at least two weeks be forehand.

• Compose your menu at least two weeks ahead of time as well. Try to stick with foods and recipes that you have success-fully made in the past.

• Organize the menu into to-do lists, including all preparation steps.

• Make the big trip to the grocery store a week ahead. Most items, with the exception of salad greens and some fruit, will not spoil in a week. Consider buying pre-cooked ham or turkey they save you a lot of oven time.

• Consider ordering some of the food and taking some of the workload off, especially the labor intensive dishes such as aya-cas, pan yena, cakes, pan de jamon and ponche crema to name a few. Don’t feel guilty! You need to have fun too!

• Consider serving the meal as a buffet if you want to serve more guests than your table will seat. Set the table against a wall near the kitchen and use it as the serving area. Think of the serving dishes and decoration of the table. Decorating your food is a sim-ple and inexpensive way for decorating your table. Try to include candles and decorated deserts for extra atmosphere.

• Peel and cut all vegetables two days before. Carrots and pota-toes can be stored in ice water in the fridge; onions, celery and other vegetables must be kept dry and wrapped well.

• Make as many dishes the day before as you can.

• Clean the house ahead of time and only touch up the day of the dinner party.

• Trim and ready your roast beef, turkey or ham for the oven. Place it in the roasting pan and chill until needed.

Being organized is helpful, but don’t let it take away from the fun. You want to enjoy Christmas dinner too! Plan as much as you can, but don’t get caught up in the details. Let the dishes stack up, clean the kitchen later if it will allow you more time for yourself with the guests.

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KIDS16 17

teen

Focusing on nutrition in conjunction with preparation techniques, Teen Gourmet will give teends the know-how to eat properly, and challenge them to do it themselves.

Name:Sheree-Liz Quant

Age: 13 years

School: Colegio Arubano

Dish: Shrimps Alfredo

Favorite Dessert: Tres Leche Cake

[email protected]

Ingredients:15 deveined peeled cooked shrimpAlfredo sauce (Bertolli)1 box linguineParmesan Cheese

Sauteed shrimp with garlic, salt and pepper.Make the Alfredo however you wish (may use pre-prepared) and boil noodles while shrimp cooks. Add shrimp to Alfredo sauce. When noodles are done, drain and add Al-fredo mix. Garnish with parmesan Cheese.

It’s that easy and SOOOO good!

To keep pasta from stick-ing together, gently stir the pasta in the water during the first 1 to 2 minutes of cooking.

Recommended Alfredo Sauce

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Sheree-Liz Quant

Recipe: Shrimps Alfredo

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Name: Dr. Harold Hagens

Recipe: Farfalle with Truffles

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gourmet homeCooking

Ingredients• 1 lb Farfalle bow tie pasta • 1 tablespoon Olive Oil• 1/3 c Shallot chopped • 1 tablespoon Garlic minced • 1 1/2 teaspoon Salt • 1/4 teaspoon Black pepper • 2/3 c Whipping cream• 350 gm Tapenade van Zomer Truffles • 1/2 c Parmigiano-Reggiano grated • 2 tablespoon Parsley fresh, chopped

Preparation1. Cook pasta and drain.2. Place Olive Oil in large nonstick skillet over med-high heat. Add tapenade mix, onion, shal-lots, garlic, 1 teaspoon salt, pepper, cook 12 min or until liquid evaporates, stirring constantly. Add whipping cream, stirring constantly. Re-move from heat. 3. Add cooked pasta, 2 tablespoons parsley, tossing gently to coat. Stir in remaining 1/2 tea-spoon salt. Garnish with minced fresh parsley, parmesan and Truffle.

Put them in a container, and cover them completely with uncooked rice, then cover the container tightly. It must be tightly sealed or even your orange juice will absorb the Truffle taste. Use the rice afterwards for another purpose. Risotto rice is a good choice of rice; then you can used the scented rice for a nice risotto.

How to store Truffles

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Delicious cookies you’ll love to bake and to eat this holiday season.Baking during the holidays can be one of the true joys of the season, and sharing and eating festive cookies is something we look for-ward to all year long.

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IngredientsMakes about 165 ounces unblanched hazelnuts (1 cup) 1/2 pound (2 sticks) unsalted butter ANCHOR, room tem-perature 1/2 cup granulated sugar 1 large egg 1 teaspoon pure vanilla extract 2 cups plus 2 tablespoons all-purpose flour, plus more for work surface 1 teaspoon baking powder 1 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/4 teaspoon table salt Confectioners’ sugar, for dusting 2/3 cup raspberry or cherry jam

DirectionsPreheat the oven to 375 degrees. Place hazelnuts on a bak-ing sheet, and toast in the oven for 10 minutes. Remove from oven, and immediately transfer nuts to a clean towel. Vigor-ously rub the nuts in the towel to remove as much of the skins as possible. Set nuts aside until completely cool. Place nuts in a food processor, and process until finely ground. Set aside. In the bowl of an electric mixer fitted with the paddle attach-ment, beat ANCHOR butter and sugar on medium speed un-til light and fluffy, about 2 minutes. Add egg, and beat until smooth, about 3 minutes. Beat in vanilla. Whisk together reserved hazelnuts, flour, baking powder, cin-namon, nutmeg, and salt. Add to ANCHOR butter mixture; beat on low until combined, about 2 minutes. Form dough into two flattened disks, wrap each with plastic wrap, and refriger-ate until firm, at least 1 hour or overnight. Preheat oven to 350 degrees. Have ready two baking sheets lined with Silpats (French baking mats) or parchment paper. Also have ready one 2 1/2-inch star cookie cutter and one 3/4-inch cookie cutter. On a lightly floured work surface, roll out half the dough to a scant 1/4-inch thickness. Using the 3-inch cutter, cut out cookies. With a wide spatula, transfer cookies to the prepared baking sheets. Using the smaller cutter, cut the centers out of half of the cookies. Repeat rolling and cutting with the other half of the dough. Combine the scraps from both batches, reroll and cut. Bake until the edges are golden, 12 to 16 minutes, rotating halfway through. Remove from oven; place on wire racks un-til completely cool. Lightly sift confectioners’ sugar over the decorative tops; set aside. Spread a scant tablespoon of jam on the bottoms of each

Cherry Cookies

Serve these linzer sandwiches after dinner for a beautiful and delicious dessert.

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Yield 1 to 2 dozen cookies Ingredients• 1/2 cup CRISCO® Butter Flavor All-Vegetable Shortening • 1/2 cup JIF® Creamy Peanut Butter • 1/2 cup firmly packed dark brown sugar • 1/3 cup molasses • 1 teaspoon vanilla extract • 3 large eggs (at room temperature) • 3 cups all-purpose flour • 2 teaspoons ground ginger • 1 teaspoon cinnamon • 1/2 teaspoon salt • 1/2 teaspoon baking soda • 1/2 teaspoon ground nutmeg • 1/2 teaspoon cloves • CRISCO® Cooking Spray Directions1. Combine CRISCO® Butter Flavor All-Vegetable Shorten-ing, JIF® Creamy Peanut Butter and sugar in a large bowl. Beat at medium speed with an electric mixer until well blended and smooth. Beat in the molasses, vanilla extract and egg until well blended.

2. Combine the flour, ginger, cinnamon, salt, baking soda, cloves and nutmeg in a bowl, mix well. Stir into the creamed mixture until well blended. Cover and refrigerate 4-8 hours. 3. Heat oven to 350 degrees. Lightly spray cookie sheets with CRISCO® Cooking Spray. 4. Work with about 1/3 of dough at a time, keeping the rest refrigerated. Roll out the dough on a lightly floured surface to about 1/4 inch thick. Cut out the gingerbread people using floured cookie cutters of your choice. 5. Place the cookies on the prepared cookie sheets. Bake for 8 to 10 minutes, until firm to the touch and slightly darker around the edges. Remove from the oven and allow to cool on the cookie sheets about 3 to 4 minutes. Place the cookies on a wire cooling rack to cool completely. 6. Decorate using icing, gum drops, raisins, silver balls for but-tons etc.

calories

Gingerbread People

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If you’d like, decorate these cookies by plac-ing a pecan half in the center instead of the chopped nuts.

IngredientsMakes about 2 dozen2 1/4 cups all-purpose flour, plus more for work surface 1/2 cup cake flour (not self-rising) 1/2 teaspoon salt 3/4 cup pecan halves (about 2 1/4 ounces), finely chopped 1 cup (2 sticks) unsalted butter, room tempera-ture 3/4 cup granulated sugar 1/4 cup pure maple syrup 1 large egg yolk 1/4 teaspoon pure maple extract 1 large egg, lightly beaten Turbinado sugar, for sprinkling

DirectionsInto a medium bowl, sift flours and salt. Whisk in 1/2 cup chopped pecans, set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and granulated sugar on medium-high speed until smooth and light, about one minute. Add the maple syrup, egg yolk, and extract; beat on medium speed until well combined. On low speed, gradually add flour mixture, beating until just combined. Dough should be smooth and pliable. Flatten into a disk. Wrap in plastic; chill until firm, 1 1/2 hours or overnight. Preheat oven to 350 degrees. Line baking sheet with parchment paper. On a lightly floured work surface, roll out dough to 1/4 inch thick. Cut out rounds using a two-inch cookie cutter; place one inch apart on prepared baking sheet. Brush tops with beaten egg; sprinkle centers with remaining 1/4 cup pecans. Sprinkle the entire surface with tur-binado sugar. Bake cookies, rotating baking sheet halfway through, until golden around the edges, 10 to 12 minutes. Transfer to a wire rack to cool. Store in airtight containers at room tempera-ture up to four days.

Sugar Cookies

Use flour on utensils to keep dough from stick-ing: Dip the cookie cutters, and dust the spatula

If you’d like, decorate these cookies by plac-ing a pecan half in the center instead of the chopped nuts.

before transferring uncooked dough to a sheet. Rolling dough between two sheets of floured parchment will keep it from sticking to the rolling pin. You can store cookies in airtight containers at room temperature, up to 1 week. To make icing, sift 1 1/2 cups confectioners’ sugar into a small bowl. Whisk in 3 to 4 tablespoons milk, water, or lemon juice, 1 tablespoon at a time, until smooth and thick enough to coat the back of a spoon. If too thin, whisk in more sugar; if too thick, add more liquid.

IngredientsMakes 322 cups all-purpose flour, plus more for rolling 1/2 teaspoon baking powder 1/4 teaspoon salt 1/2 cup (1 stick) unsalted butter, room temperature 1 cup granulated sugar 1 large egg 1 teaspoon vanilla extract Assorted candies, sprinkles, or colored sugars, for decorating (optional)

DirectionsIn large bowl, whisk flour, baking powder, and salt. With an electric mixer, cream but-ter and sugar until light and fluffy. Beat in egg and vanilla. With mixer on low, gradu-ally add flour mixture; beat until combined. Divide dough in half; flatten into disks. Wrap each in plastic; freeze until firm, at least 20 minutes, or place in a resealable plastic bag, and freeze up to 3 months (thaw in refrigerator overnight). Preheat oven to 325 degrees. Line baking sheets with parchment. Remove one dough disk; let stand 5 to 10 minutes. Roll out 1/8 inch thick between two sheets of floured parchment, dusting dough with flour as needed. Cut shapes with cookie cutters. Using a spatula, transfer to prepared baking sheets. (If dough gets soft, chill 10 minutes.) Reroll scraps; cut shapes. Repeat with remaining dough.

Decorating cookies after baking them requires that you apply some kind of liquid-based substance that will adhere to the baked cookie, or that will act as a glue to attach other items. Usually, this takes the form of frosting, and icing.

Frosting vs. IcingThere is a big difference between frosting and icing. Frosting is thick and holds shapes like rosettes and shells like those you see piped around the edges of a birthday cake. It remains soft to the touch and has a creamy texture, and most people think it tastes better because of the creamy buttery flavor. Icing, on the other hand, is a thinner, more liquid substance, and as it dries it thins out, becomes very smooth across the surface of your cookie, and hardens. This is the icing to use for the most beautiful, professional results.

Working with frostingYou can use frosting in two ways. One way is to simply use a knife or rubber spatula to spread the frosting across the whole surface of your cookie. The other way is to place the frosting in a pastry or decorating bag fitted with a small tip and piping out thin lines or rosettes of icing onto the cookie. Either way, once the frosting has been applied to the cookie you can then further embellish it by using colored sugars, non-pareils.

Working with icingIcing is a little more difficult to work with but its smooth surface produces the most beautiful results! Icing should always be piped onto a cookie because it will run off the edges if spread with a knife. Once iced you can apply silver dragées, or other sprinkles just as mentioned with the frosting above, before it hardens.

Decorating cookies

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HallacasLatin-American culture is a mixture of indigenous, European and African influences. The strong contrast of flavour and colour in the food reflect this.One the most exotic is undoubtedly the Hallaca Venezuelan national dish. It combines the indigenous bananas leaves, a rich Spanish filling of beef, chicken, pork, olives and vegetables, with aromatic African spices.It’s origin is unclear. It could have arisen for the Spanish colonists home-sickness for their tasty and elaborate meals. On this view we might relate the Hallaca to the Empanada Gallega (a pasty from Galicia). The filling is basically similar, with maize substituting for flour and the banana leaf wrap-ping filling, the lack of the iron moulds the colonists could have used hard they brought them from Spain.Another an alternative theory attributes the Hallaca to Venezuelan rich ranches where servants and slaves used the leftovers from the tables of their masters, whose meals had a distinctly European character. Adapting these eclectic ingredients to their African and indigenous tastes, the slaves created one of the most creative, flavourful and richly seasoned Latin-American dish.

Ingredients:• 1½ lb diced beef• 1½ lb diced pork• 2 cups water• 4 cloves garlic, minced• 1 cup canned chickpeas• 3 Tbsp olive oil• 4 tomatoes, chopped

33• 4 onions, chopped• 2 green peppers, chopped• ½ tsp dried ground chili peppers• 4 Tbsp chopped parsley• 4 tsp salt• 3 Tb vinegar• 1 tsp sugar• 2 tsp capers• ½ cup seedless raisins• ½ cup sliced stuffed olives• 3 cups corn meal• 4 cups boiling water• ⅓ cup butter• 2 eggs, beaten

Step One: Combining Ingredients • Combine the beef, pork, water, and garlic in a saucepan. Bring to a boil and cook over medium heat for 45 minutes. Drain and chop coarsely. Add the chickpeas, mixing lightly. Heat the oil in a large skillet. Add the tomatoes, onions, peppers, chili, parsley, 2 tsp of the salt, vinegar, sugar, and the meat mixture. Cook over low heat for 15 minutes, stirring occasionally. Add the capers, raisins, and olives. Mix lightly. Set aside.• Mix the corn meal with a little cold water. Add to the boiling wa-ter in a saucepan, stirring constantly. Add the butter and remaining salt. Cook over low heat for 15 minutes. Remove from the heat and add the eggs, beating until a smooth dough is formed. Butter a 3-quart round or square baking dish. Line it with ⅔ of the corn meal mixture and pour the meat mixture into it. Spread the remain-ing corn meal on top. Cover the dish with a piece of foil and tie it. Place in a pan of water. Bake in a 350 degree oven for 1 hour.Second Step: Wrapping the Hallacas • In Venezuela the dish is prepared in the form of tamales. Banana leaves are used for wrapping the hallacas, but foil or parchment pa-per will serve as a substitute. Cut 10-inch squares of either paper. Spread about 4 Tb of the corn meal dough in the center and press as thin as possible. Place 2 Tbsp of the meat mixture on the dough

and fold over, sealing the edges as well as possible. If the dough breaks, patch it with a little more dough. Fold the paper around the hallacas carefully and tie it securely. If foil is used, it is not necessary to tie it. Boil in a large saucepan of salted water for 1.5 hours. Serve in the papers.

Dough:¾ cup water, about 110-115 degrees 2 ½ teaspoons dry yeast1 teaspoon sugar 4 ½ ounces unsalted butter4 ¼ cups warm milk2-3 pounds all purpose flour (about 12 cups)½ teaspoon sea salt

Filling:4 ½ ounces unsalted butter, softened1 ½ pounds sliced black forest ham½ pound smoked bacon4 ounces olives, pitted4 ounces raisins1 egg, beaten lighly to glaze the top 1. Combine the water and the sugar in a small bowl, add the yeast and let stand for 15 minutes until foamy.2. Add the butter and the salt to the warm milk. Pour the milk onto the flour, mix, then add the yeast mixture and combine to form a dough. Knead until smooth, about 10-15 minutes by hand. Place in a large bowl, cover, and allow to rise about 1 hour at room temperature, or overnight in the refrigerator. 3. Punch down the dough and divide into 3 pieces. Roll each piece of dough with a rolling pin into a rectangle about 1 inch thick. Spread each piece with softened butter and arrange the ham, bacon, olives and raisins on top, leaving a small strip bare at the top. Brush the strip with egg and roll up gently. Place each loaf on a parchment-lined baking sheet, cover, and allow to rise for about 15 minutes. 4. Brush each loaf with egg and bake in a preheated 375º oven until well-browned and firm, about 45 minutes. Slice and serve warm.

Makes 3 Loafs

Pan de Jamon

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Available in all Major Supermarkets

Ham GlazedIngredients1 spiral-sliced half ham (Paula prefers Smithfield) 1 20-ounce can pineapple slices, juice reserved 15 to 20 whole cloves (optional) 1 small jar maraschino cherries 3/4 cup packed light brown sugar 2 tablespoons yellow mustard DirectionsPreheat the oven as directed on the ham package and follow the instruc-tions for baking the ham. Remove the ham from the oven about 30 min-utes before the end of the warming time. Decoratively arrange the pineapple slices on top of the ham, securing them with whole cloves, if using, or toothpicks. Place a cherry in the center of each pineapple ring and secure with a clove or toothpick.In a small bowl, combine the brown sugar, mustard and just enough of the reserved pineapple juice to make a thick glaze. Spoon the glaze over the ham and bake for the remaining 30 minutes. Remove the ham from the oven, transfer to a cutting board and carve.

Soak country hams prior to cooking to reduce their saltiness. To remove rind easily off from a cooked ham, slit the rind lengthwise down the ham before cooking and cook with the slit side down. Re-move immediately after cooking and the rind should pull off easily. It is best to serve country hams in very thin slices because of their very intense flavor and saltiness. Ham is easier to slice thin when it is cool. Do not overcook ham or it will become dry and tough. The threat of trichinosis is eliminated when the ham is heated to 137Â°F, but the USDA recommends that uncooked pork should reach 160Â°F to be safe. Fully cooked ham should be cooked to 140Â° F to intensify its flavor and juiciness. Do not baste the ham with its juices as it is cooking because they are too salty and will only add more saltiness to the ham.Glazing the ham at the end of the cooking process adds flavor and a more appealing finished look to its appearance.

HAM COOKING TIPS

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Holiday Cake

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IngredientsBasic 1-2-3-4 Cake with coconut milk:2 sticks butter, at room temperature 2 cups sugar 4 eggs 3 cups sifted self-rising flour 1 cup coconut milk 1 teaspoon pure vanilla extract

Filling: 3/4 cup sugar 1 cup sour cream 4 tablespoons milk 1/2 cup flaked, sweetened coconut

7-Minute Frosting:1 1/2 cups sugar 1/4 teaspoon cream of tartar or 1 tablespoon white corn syrup 1/8 teaspoon salt 1/3 cup water 2 egg whites 1 1/2 teaspoons pure vanilla extract 2 to 3 cups coconut, flaked and sweetened Strawberries, optional garnish

DirectionsPreheat oven to 350 degrees F. Grease and flour 3 (9-inch) cake pans. Using an electric mixer, cream butter until fluffy. Add sugar and continue to cream well for 6 to 8 minutes. Add eggs, 1 at a time,

beating well after each addition. Add flour and coconut milk alternately to creamed mixture, beginning and end-ing with flour. Add vanilla and continue to beat until just mixed. Divide batter equally among prepared pans. Level batter in each pan by holding pan 3 or 4-inches above counter, then dropping it flat onto counter. Do this several times to release air bubbles and assure you of a more level cake. Bake for 25 to 30 minutes or until done. Cool in pans 5 to 10 minutes. Invert cakes onto cooling racks.

Filling:Stir together sugar, sour cream, milk, and coconut in a bowl until well blended. Add first cake layer onto pedestal. Using the wrong end of a wooden spoon, poke holes approximately 1-inch apart until entire cake has been poked. Spread a third of filling mixture on cake layer. Top with second layer, repeat process. Top with last layer and repeat process again.

Cook’s Note: As each layer is stacked, stick them with toothpicks to prevent cake from shifting.

Frosting:Place sugar, cream of tartar or corn syrup, salt, water, and egg whites in the top of a double boiler. Beat with a handheld electric mixer for 1 minute. Place pan over boiling water, being sure that boiling water does not touch the bottom of the top pan. Beat con-stantly on high speed with electric mixer for 7 minutes. Beat in vanilla. Frost the top and sides of the cake. Sprinkle top and sides of cake with coconut.

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Setting the Christmas table can be elaborate or as simple as can be. It is a spe-cial holiday so there should be some special care made to make the table look festive and beautiful and there are so many ways to achieve this.Centerpieces can make or break a table so they must be beautiful yet small enough not to get in the way and short enough not to impede the vision of guests. Napkin rings are a good way to make a table festive and they can be purchased or simply made out of materials found around the house.

A plain, one color tablecloth is best when other festive elements are included in the table setting. Choose red or green as they are the colors of Christmas but a rich gold table cloth will set off any evergreen placed on the table. If the dishes being used do not have a Christmas motif and are plain red or green the use of a figured table cloth will be fine. These table clothes tend to look a little folksy and homespun so if an essence of elegance is desired, stay away from them. The only elegant table cloth with busy patterns that can be used is a lace table cloth over a plain colored one.

Table runners can be placed over the table cloth down the middle of the table. If the table used is a magnificent wooden table that shouldn’t be covered up, use the runner down the middle and some Christmas place mats for each setting. Just don’t use plastic ones as they tend to make everything look cheap. There are many holiday place mats, some of which look more elegant than a table cloth. And the best thing about them is that they don’t cost very much.

The Best Table Settings Ideas for Christmas

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The holidays are all about family, friends, fun and food but some-times it’s easy to forget about holiday safety for your dog. We all want our dogs to be part of the celebration, but there are some im-portant guidelines to follow. Keep your dog safe this holiday season - no one wants their holiday celebration to end up at the veterinary emergency clinic!

No table scraps! Just because we humans like to indulge in the feast does not mean it is good for our dogs. Rich, fatty foods can seriously upset your dog’s stomach and even be toxic. It is especially important to keep your dog away from the following dangerous foods:

Onions, which can cause anemia (high levels of garlic can, too) Grapes and Raisins Chocolate Bones (especially cooked bones and ANY poultry bones) Alcoholic beverages Any foods high in fat, sodium and/or sugar There are some human foods that are okay for dogs, so if you want to give Pichu or Maggie a special treat you have some options. Try a small piece of cooked turkey or chicken without skin or bones (and hold the gravy). Raw carrots and apples in moderate amounts are actually healthy for dogs. Just remember - everything in mod-eration.

Holiday Safety for Your DogKeep your Dog Safe for the Holidays

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Christmas dinner probably the most elaborate and complex din-ners you will have to prepare all year. Chances are there will be many friends and family members attending so you will want to make sure everything is just right. In order to help you do this, I have compiled a list of 5 things which your Christmas dinner table should not be without. I can help you with the setting of your table, but the responsibility of actually cooking the dinner remains in your hands.

The following list illustrates five things that you won’t want to forget at your Christmas dinner table this year:

Food - Obviously….this one would be hard to forget. Nevertheless, it is very important and I want to make sure you have it on your table. There are many types of

popular foods for Christmas dinner including roast turkey ham and many others. The food should be placed in the center of the table to begin with and then passed around the table from person to person until everyone has taken as much as they wish.

Drinks - There are many types of drink which will want to incorporate into your dinner. Many individuals choose to have wine or other alcoholic beverages, whereas others

choose to have pop, juice or milk. Make sure you have plenty of all forms of beverages. It is also important to make sure you have the right glasses for each drink, someone who is drinking milk will not want to drink it out of a wine glass.

Napkins, Plates and Other Utensils - This category in-cludes everything from napkins and plates to silverware and glasses. These are all very important and it can be

very embarrassing if you forget to put any of these utensils at any seat around the table.

Crackers - No, I don’t mean soda crackers. Christmas crackers are a great way to add fun and creativity to any Christmas meal. For those of you who are unaware,

Christmas crackers are large paper items (which are designed to look somewhat like a large candy) which have a “spark stick” in the middle. You pull both ends of the stick at the same time and the cracker will make a loud noise. Inside you will find a treasure of some sort, a joke, as well as a tissue paper hat to put on your head. There are all different types of Christmas Crackers including really high-end ones. These are fun and your guests will be sure to enjoy!

Family and Friends - A Christmas dinner just wouldn’t be a Christmas dinner without friends and family gathered all around the table. Go out on a limb this year and invite

at least 3 more people than last year. If you’re going to go out on this limb however, make sure you have enough seats around the table for all your guests.

Now that you are aware of the necessities for your Christmas din-ner table, relax and enjoy the day as much as possible.

Things Your Christmas Table Should Not Be Without

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Ling & SonsTHE STORY

Name: Clifton Ling

Managing Director

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A framed photo collage in the meeting room on the second floor of Ling & Sons IGA Supermarket shows a history flashback. Five buildings, spanning more than half a century, tell an intriguing story of humble beginnings and hard work. When one looks at the impressive Ling & Sons building today, it is hard to imagine that this family business started as a tiny over-the-counter store.

Owner Clifton Ling points to the photograph in the center of the collage: in black-and-white, it depicts a shop window with an old-timer parked in front. Below the photo it says 1948. ``That was my father’s first store: Theaterstraat number 4, San Nicolas. Before that he was in a kind of partnership with three Chinese friends in the Village.’’

Mr. Ling Sr. came to Aruba via Dutch Guyana (now called Suri-nam) and Trinidad after World War II. He had left China in 1936 as the oldest of a family of ten. Having been sent out into the world `to make his fortune’, he had to help keep the family alive by send-ing money whenever he could. His wife and young son had been left behind until he could send for them.

Clifton Ling was born on Aruba; when he was old enough, he helped his father unload the trucks, carry the boxes with merchan-dise and he stood behind the counter during after school hours. But things changed when his older brother came to Aruba from Hawaii with a new concept. The time was right to open two new stores: one at Congoweg, San Nicolas, and the other in the Weststraat, Oranjestad. The concept was called self service and it proved to be a hit. The year was 1965.

Clifton went to Hawaii to study mechanical engineering, but he had to come back in a hurry in 1972 when his father fell ill with di-abetes. He had to take over running the stores. His father died, just 65 years old, in 1975, but not before the two of them went to China on a visit. ``I had long hair, down to my shoulders, then. It was the time of the Beatles,’’ tells Clifton, who had not been to China before. Relations between the Western World and China were still in the beginning stage. ``The people had never seen someone like me and thought I was a very strange girl indeed.’’

The time when he and his father went to a Chinese zoo still stands out clearly in his mind. ``The place was crowded, but instead of

looking at the exotic animals, the people only stared at me,’’ he recalls with a loud laugh, savoring the memory.

In 1972 the Weststraat Ling & Sons got an unexpected windfall. The Plaza Supermarket on the Boulevard had burned down, and Plaza shoppers chose to come to Ling in droves. Things were booming and Certified Groceries was built and sold to the Cha San family in 1983. In 1992 the Ling Supermarket in the Italiëstraat saw another competitor go under: Pueblo Supermarket had been mismanaged and had to close. Another bunch of shoppers chose Ling as their favorite place to shop.

But things changed when Kong Hing Supermarket opened its doors. Clifton and his family had to take quick action when vol-ume saw a 30 percent decline. ``It was time to upgrade!’’ The Ling & Sons IGA Supermarket that you see now is the result of that up-grading. In 2003 the new supermarket was opened. The affiliation with the Independent Grocers of America, with their know-how and insights readily available to managers, has proven to be an excellent choice.

Working together with wife Ingrid, whom he met many years ago when she was on holiday on Aruba, and two of his three sisters, Ling & Sons is still a wonderful family business. The secret of success? ``Constant communication, being on the floor yourself and continuous interaction with employees and spe-cialized managers and supervisors,’’ says Mr. Ling. Looking at the future, he is not sure whether one or both of his two sons will continue the business as one is having a great time in New York and the other is studying psychology in Holland. ``Time will tell,’’ is his philosophical approach.

Ling & Sons Super center The Story

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Compra N.V.THE INTERVIEW

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Name: Hubert Dirks

Managing Director

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What’s your background?A: I started my carrier as Financial and Administration Manager for companies like; Ballast Nedam International at the Hyatt Rea-gancy Project and Aubar Trading ( Mansur Trading Holdings ) lat-er I became General Manager for Compra N.V. and at the moment Managing Director and shareholder of Compra N.V.

What’s your biggest advantage over your competi-tion?A: The biggest advantage? I don’t think it is wise to reveal this, but one of Compra’s advantage over the competition is the human capital, the business experience and the deeply awareness of the need of our clients.

What’s the role that Compra has played in the local food movement?A: Compra has played a mayor role in the local food movement specially in the retail sector.Not only is Compra the first food distributor of Aruba but we also do our best to be the trend setter by representing the larger Multi National Food Companies which connect us the most innovative food network. One role I don’t want to forget is the price policy , since the start of

the company we have strive to be the price leader by maintaining our operation cost at the lowest level possible.

What have been your favourite food experiences?A: I don’t think I have one particular favourite food experience.The thing that amaze me the most about the human taste is combi-nation of food presentation, atmosphere and taste

Seems like the food taste much better if you combine these factors together and don’t forget the aroma.

We do indeed not only eat with our mouths but eyes and ears have also a mayor role in the food experiences.

What would be your last meal on Earth?A: My last meal on earth? Hahahaha, I think a fish dish with pasta in a patio with sea view, Pavarotti songs and a garden aroma but I think I don’t fit in this entourage hahahaha. Accomplishment of the year?A: Compra accomplishment of the year 2009 is the positive eco-nomic results, we did not layoff any employee during the recession and managed to consolidate our business.

Positive growth for Compra N.V.

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Its easy to lose weight quickly, most commercial diets on the market help drop weight fairly quickly however, this is not permanent weight loss, most dieters regain the weight within a few months. Permanent weight loss only comes when there is a change in eating habits for the long term. A change that allows the body to burn excess fat permanently, after all we don’t become overweight within a few months it takes years.

Turn the page for some diet tips for permanent weight loss...

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Fit food around your lifestyle Trying to change the way you live to accommodate a new way of eating is guaranteed to result in failure. For example,

trying to turn yourself into a Domestic Goddess when you work in-credibly long hours or only buying foods from a health food shop when you have a family of four to feed will quickly result in you ditching your diet. Instead, fit your diet around your lifestyle and you’ll be far more likely to shift those pounds.

Keep your food diaryGet into the habit of filling a food diary each day. Remem-ber to include every single item you eat and drink, including

all the little extras - that chocolate you ate in the office, the sliver of cheese you had while cooking dinner and the few chips you pinched from your husband’s or wife’s plate, for example!If you only fill in your food diary once a day, keep a pen and jotter with you to help you keep track of your intake - it’s easy to forget the little things if they’re not written down, but they can make the differ-ence between dieting success and failure.

Weigh, then goJumping on the scales several times a day will do little to keep you motivated. Most people’s weight fluctuates dra-

matically throughout the day as fluid intakes change - often making it look as though you’ve gained 4lb between 8am and 8pm!Weigh yourself just once a week, at the same time of day - most people prefer first thing in the morning - and wearing the same clothing. And if you can’t stay off the scales, ask a friend to store them for you and weigh yourself just once a week when you’re out shopping.

Measure your successDon’t just focus on what the bathroom scales say - keep a re-cord of your vital statistics, too. Many people find it doubly

encouraging to see the inches dropping off, as well as the pounds!

Ditch ‘diet’ foodsStay away from foods that make you feel like you’re ‘di-eting’. You know the ones: rice cakes, thin soups, meal re-

placement drinks, crispbreads, limp lettuce leaves, steamed white fish and soggy cucumber - unless of course you like them. After all, food should be pleasurable not painful!

Be a copy catLook at the way slim people eat and drink and pick up some of their habits. For example, they might order a gin and slim-

line tonic (50 calories) rather than a glass of wine (100 calories); they might skip dessert or not put butter on their bread roll when eating out; or they might only occasionally succumb to the daily chocolate run at work!

Avoid ‘all or nothing’ thinkingOne small overindulgence doesn’t mean you’ve ‘blown your diet’ or give you free license to go on a food fest! Simply put

the indulgence behind you and move on and away from the fridge!

Eat more, weigh lessFocus on eating more of the ‘good’ things and it should auto-matically help you eat less of the ‘bad’ things. For example,

boosting your intake of fruit and veg will help you eat less fatty and

WeightLoss

Tipsof themonth

Christmas will soon be upon us with all its festivities and party invitations. Make this Christmas one to remember and follow these series of top tips to get you slimmer and healthier in time for the party season.

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Fit food around your lifestyle Trying to change the way you live to ac-commodate a new way of eating is guar-anteed to result in failure. For example,

trying to turn yourself into a Domestic Goddess when you work incredibly long hours or only buy-ing foods from a health food shop when you have a family of four to feed will quickly result in you ditching your diet. Instead, fit your diet around your lifestyle and you’ll be far more likely to shift those pounds.

Keep your food diaryGet into the habit of filling a food diary each day. Remember to include every single item you eat and drink, including

all the little extras - that chocolate you ate in the office, the sliver of cheese you had while cooking dinner and the few chips you pinched from your husband’s or wife’s plate, for example!If you only fill in your food diary once a day, keep a pen and jotter with you to help you keep track of your intake - it’s easy to forget the little things if they’re not written down, but they can make the difference between dieting success and failure.

Weigh, then goJumping on the scales several times a day will do little to keep you motivated. Most

people’s weight fluctuates dramatically through-out the day as fluid intakes change - often making it look as though you’ve gained 4lb between 8am and 8pm!Weigh yourself just once a week, at the same time of day - most people prefer first thing in the morn-ing - and wearing the same clothing. And if you can’t stay off the scales, ask a friend to store them

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Water is your weight loss ally. Your body needs to be properly hydrated to metabolize fat and keep your systems running optimally. Water is the best fluid for the job. When University of North Carolina researchers reviewed the eating habits of nearly 5,000 Americans, they found that those who drank about seven cups of water a day ate 200 fewer calories than those who drank less than a glass a day. Water-phobes were also more likely to chow down more high-fat foods and drank twice as many soft drinks as clear-liquid lovers. What’s more, water can kick-start your metabolism. German researchers recently discovered that about two cups of ice water can raise metabolism by 30 percent for 90 minutes.

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According to recent research from the Rochester Centre for Obesity in America, eating eggs for breakfast can help to prevent hunger sufficiently so that calorie intakes are reduced by more than 400 calories throughout the rest of the day!In the study, 30 overweight or obese women ate either an egg-based break-fast or a bagel-based breakfast, containing the same amount of calories and almost identical levels of protein. The researchers recorded the women’s eating habits and found that just before lunch, the women who had eaten eggs for breakfast felt less hungry and ate a smaller lunch as a result. Better still, over the next 36 hours the group eating the egg-containing breakfast consumed, on average, 417 calories less than the bagel-eating group.It seems that eating eggs for breakfast makes you feel fuller for longer so that you eat less at your next few meals. Combine them with wholemeal toast and a glass of vitamin-C rich unsweetened orange juice, which will help the body make the best use of the iron in the eggs.

Keep your fridge and cupboards stocked with a selection of low-calorie foods that can easily be turned into hunger-busting snacks or tasty starters. Try the following when hunger hits:* bowl of salad with fat-free dressing or balsamic vinegar * vegetable sticks with salsa or tzatziki (or make your own yogurt dip by mixing 1 small pot low-fat plain yogurt with 1 clove of crushed garlic, 1tsp mint sauce and 1 tsp lemon juice.) * bowl of ratatouille (made without oil) * bowl of low-fat soup or a low-cal cup-a-soup * slice of melon * prawn cocktail with a fat-free seafood dressing * Florida cocktail made from orange and grapefruit segments * corn-on-the-cob without butter * 1/2 grapefruit with artificial sweetener * bowl of fresh fruit salad or piece of fresh fruit

Go to work on an egg!

Drink up! Stock up on low calorie fillers!

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• Balance your menu. Serve a variety of appetizers — crunchy/creamy, raw/cooked, hot/cold, savory/sweet — but make sure ev-erything would still go together if it was on a plate at the same time. • Have a realistic amount of food. Plan on serving three to five appetizers per person per hour. Let your guests graze through the party by keeping a small buffet set up with platters of meats, cheeses, breads and condiments, vegetables with a dip and various bowls of nuts, olives and chips. • Keep your party well-paced. Keep half an eye on the clock, kitchen and bar to en-sure that fresh food and drinks (with and without alco-hol) are constantly in circulation, particularly if you’re going to count down to midnight together. • Garnish Festively. Liven up platters with small holiday ornaments, edible plants (poinsettias are poisonous!) or gorgeous small fruits and vegetables. • Clink, clink. Splurge on inexpensive champagne glasses for your guests to hear a real “clink” when you toast the New Year. • Keep it clutter-free. Keep the clutter to a minimum by setting up an easy-to-find area for people to leave used glasses and plates. Also, have several small waste baskets scattered throughout the room. • Play it safe. Don’t forget about your designated drivers and non-drinking friends! Keep a supply of fun and festive non-alcoholic drinks on hand.

7 NEW YEAR’S EVE ENTERTAINING TIPS

Ingredients1 1/4 cups whole natural almonds 1 (8-ounce) package of cream cheese 1/2 cup real mayonnaise 3 crispy cooked bacon slices, crumbled 1/2 teaspoon dill weed Salt and pepper 1 tablespoon chopped green onion Sprigs, for garnish

DirectionsPreheat oven to 300 degrees F. Place and spread all the almonds on a cookie sheet or in a shallow pan, pushing the almonds around until they turn color, about 20 minutes.Mix together the cream cheese and the mayonnaise. Add the bacon, salt and pepper, dill, and onion. Chill overnight.On a serving platter, make 2 pine cone shapes with the cheese. Begin to press the almonds at a slight angle into the cheese, starting at the narrow end of the pine cone shape.Do this in rows, continuing to overlap rows until all the cheese is covered. Garnish with fake sprigs, or real ones, or with rosemary. Serve at room temperature and spread on crackers.

BEST APPETIZER 2009

At Christmas many people get a little worse for wear on alcohol, so be sure to be steady and pace yourself well.The best tip is to ensure that you do not drink on an empty stomach but rather have some food there.This helps to slow down the rate at which the alcohol is absorbed into the bloodstream, and therefore can help with pacing.Also be sure to drink quite slowly, no more than one drink an hour, to help cope with the alcohol coming into the sys-tem. And of course drink in moderation.

HOW TO AVOID A CHRISTMAS HANGOVER

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Check with all contracted people that everything is running smoothly

Four Days BeforeShop for last minute itemsGather all necessary things togetherMake a list of items that have to be returned to other people

Three Days BeforeClean the houseWash and wax the floorsHang the decorationsSet up the extra tables and chairsMake a list of the things that you will serve so you don’t forget to put anything outPick out the dishes and utensils that you will use to serve items

The Day BeforeCut all vegetables and arrange if serving coldGet meat ready- cook ahead that way you can just heat up

Cost’s to Plan forDecoratingTable piece, tablecloth, napkins, paper plates if used, as well as cutlery and cupsFood and beverages-liquors, soda, juices-olives, mushrooms etc.Caterer- if applicableRental space-if applicableEntertainment or MusicExtra tables, chairs, Nescos, coffee pots etc.Invitations, postage and envelopes

First StepsMake your guest listMake out the invitations and mail themPurchase the decorationsPurchase tableware itemsContract for a hall or rental place to have the partyContract for the caterer-if applicablePick out the music or contract with DJ or Entertainment ServiceContract with any rentalsStart purchasing things for your menu

Plan for Yourself tooPick out the clothes, jewelry and shoes that you want to wearGet the clothes cleaned and ready to goMake an appointment to get your hair and nails done

Two Weeks BeforeCheck your list and make sure that you have everything available that you will needCheck to make sure that all food is pur-chasedCheck the liquor cabinet for the last minute itemsConfirm with guests of the time and date

Holidays party tips and checklist

It is getting close to that time of year when we are going to be entertaining more than usual and we will need a Master Plan in order to remember everything on our lists.Entertaining can be stressful, there are so many things to think of and plan for, things to purchase, not to mention when we are going to have the event.

With this handy checklist, you will be stress-free, all areas will be well planned for and you will be ready for the big event. By learning how to manage your time, priorities and life you will be able to enjoy the holidays knowing that you have everything organized.

Things to DecideWhat is the parties themeWill you have drinks, punch, and sodas?Will you have a sit down meal, buffet, ap-petizers, Snacks, Breads, cakes?How many people will you invite?What is the date and time of your party and by when should they RSVPIs the party at your home or do you have to reserve a place?What types of food are you going to offer?Is someone else going to help you plan and execute the party?If so, what will their responsibilities be?Plan a time chart for things that need to be accomplished

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Groceries Dec 2009

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