Latest news with #flavors
Telegraph
4 days ago
- Health
- Telegraph
Minute sirloin steak panini
This is all about big flavours packed into a neat little package. Minute steaks are used in these paninis, but the real magic is in the layers. Tomatoes add freshness, rocket brings peppery zing, and the shallot mustard mayo has a sharp acidity that ties everything together. Requires marinating and cooling time. Overview Prep time 15 mins Cook time 20 mins Serves 4 Ingredients 4 minute steaks, about 120g each (you could also use frying steak) 3 tbsp light olive oil 2 garlic cloves, finely chopped 4 sprigs of thyme, leaves picked and finely chopped 4 banana shallots, halved and thickly sliced 8 tbsp mayonnaise 2 tsp hot English mustard 2 tsp hot horseradish sauce To assemble 4 paninis, split in half 2 Vesuvio or heritage tomatoes, sliced 4 handfuls of rocket 1 tbsp red wine vinegar Method Step Lay 4 minute steaks on a tray, rub them all over with 1 tbsp light olive oil and generously season both sides. Sprinkle over 2 finely chopped garlic cloves and 4 finely chopped sprigs of thyme and leave to marinate for a few minutes. Step Meanwhile, heat 2 tbsp light olive oil in a medium frying pan. Add 4 banana shallots, halved and thickly sliced, and cook for about 15 minutes on a medium/low heat until softened, browned and well caramelised. Remove from the heat and leave to cool. Step Transfer the caramelised shallots to a small bowl, add 8 tbsp mayonnaise, 2 tsp hot English mustard and 2 tsp hot horseradish sauce, and mix well. Set aside. Step When you're ready to eat, lay the steaks on a very hot part of the barbecue and cook for 1 minute on each side (or to your liking) or until well charred. Remove from the barbecue and place on a tray to rest. Step Now you're ready to layer up your sandwich. Spread the bottom half of each panini with some shallot mustard mayo. Slice the steaks and arrange over the mayo. Season 2 sliced Vesuvio or heritage tomatoes and lay on the steak. Dress 4 handfuls of rocket with 1 tbsp red wine vinegar and pile on top of the tomato. Spread the remaining shallot mustard mayo on the cut surface of the panini tops, position over the filling and press down. Cut each panini in half, if you like, and serve.
Daily Mail
7 days ago
- Business
- Daily Mail
People are only just realising what the real flavour of green Haribo bears are
Haribo fans have been sent into a spin after discovering the real flavour of the green gummy bear. The German brand's signature sweet treat comes in various flavours, with most people assuming the colour of each bear directly correlates to the flavour of the snack. This means the yellow bear is lemon-flavoured, the orange is orange-flavoured and clear sweet is pineapple-flavoured. But fans have now discovered that in some places, the green sweet is actually strawberry flavoured. 'The green Haribo gummy bear is strawberry flavoured,' one foodie wrote on Reddit to the shock of thousands. The user shared a snap of the back of the Haribo Goldbears pack to confirm the news. However, in the UK and Europe, the green sweet is actually apple flavoured, with an additional red bear in the packet for strawberry enthusiasts. Fans around the world have enjoyed the sweet treat, officially known as Goldbears, since 1920 Haribo have also explained the name comes from an acronym of the founder's name and the city in which he was born. The discovery which is printed on the packet, sparked a lively discussion online among fans of the lolly brand who said they thought the green flavour was watermelon, lime or apple. 'I was positive they were apple flavoured. Man, now I don't know what to think,' one woman said. 'That's why I like the green ones! I thought it was weird, because I usually only like pink/red strawberry candy,' a second replied. 'I literally just noticed this today on the back of a bag of Xmas Haribo Gummy Bears for the first time in my life. I've been eating these forever and always assumed it was just some variation of apple,' a third added. 'I noticed this a few weeks ago, I thought it was super weird I've never seen a green strawberry flavour EVER,' another wrote. People were also shocked by the origin of the company's name with one joking: 'I'll call them HansRiegelBonn bears from now on.' 'Considering that Riegel is German for 'bar' (as in candy bar), I feel like he missed out on a few key products and marketing crossovers,' another pointed out. 'Fun fact: Gummi means rubber in German,' a third added. Hans Riegel, who established Haribo in 1920, is from Bonn in Germany. The name Haribo is made up of the first two letters of Hans' first name, last name and the city he was born in. It comes after people discovered what the Haribo key represents. When a Reddit user took to the platform to reveal that he and his wife of five years referred to a Haribo sweet as two different things, he triggered an intense debate about what the fizzy treat really represented. The person wrote: 'After five years of marriage, we've just discovered that my wife and I refer to this particular Haribo sweet as something different to each other. What do you call this Haribo?' Having posted a picture of the sweet in question - which features a circle with a hole in it attached to a straight piece - the man found that the responses started rolling in. While a number of people agreed that it resembled a key, others were quite certain that the sour sweet was actually cut in the shape of a child's dummy. Others, however, were conflicted, with one person writing: 'It was a key to me but I know they're apparently dummies. But they're clearly not dummies'. Amongst more than 70 responses, another person volunteered that they thought it was 'a magnifying glass'. Remarkably, someone else agreed with them, adding that they believed it to be a 'magnifying/looking glass'. Another person, however, was left stumped, explaining: 'I call it the thing with the bit at the end'. For those looking for a definitive answer, their best bet may be to turn to the Haribo packaging. Indeed, on the German-born brand's website, the matter is resolved once and for all thanks to the product description, which reads: 'Containing our popular fizzy cola bottles, sour cherries, dummies and crocodiles.' But Haribo isn't the only big confectionery brand that has made shoppers think again in recent months. Kinder Buenos have been around for more than three decades - but many fans of the sweet treat have had no idea what the name of the bars meant. The two-fingered snack, which was created by Ferrero, launched in Italy and Germany in 1990. In the following years, it was rolled out to more places, including the UK, where it is a firm favourite for many. The Italian confectioner's creation features a wafer-style shell, filled with a hazelnut cream-style filling, covered in milk chocolate. Two fingers are separately wrapped, with each divided into segments, making it easy to break apart and share. Kinder Bueno bars are part of a larger range, including Kinder Chocolate, Kinder Surprise Eggs, and Kinder Joy. In some markets, alternative versions of the bar are available, including the white chocolate Kinder Bueno and other flavours. But while many have enjoyed eating the treat, most do not know what the name Kinder Bueno actually means, according to the Daily Record. A post in Reddit's Candy forum saw one curious confectionary fan musing over the bar's moniker. They noted that many people think it is a German product, as the word 'kinder' is German for child. However, they added, it is actually an Italian product, which prompted them to question why it would have a German word in its name. 'Is it because the owner was German in origin but lived in italy ? Or was it because Italy had closer ties with Germany back then?' they mused. Their post continued: 'But then when I read Bueno is Spanish and means 'good '. That made me think maybe they had multiple share holders from Spain at one point? . 'Or maybe the owner did a lot of travelling and just enjoyed different cultures and languages? What are your thoughts?' One commentator revealed that they were also baffled by the name, writing: 'I've thought about this all the time.' Another comment, from a now deleted account, shed more light on it, writing: 'Pietro Ferrero created the Nutella, Kinder, Mon Cherì, Tic Tac, Ferroer Rocher, Pocket Coffee. He was an Italian guy from the region of wanted to have products that were able to conquer the international markets. So he chose names that had words in different languages.' According to Kinder's official website, the name was picked to directly reflect that the bar is delicious. It says: 'Bueno means "tasty" or "good" in Spanish and we think it captures the chocolate bar's exceptional taste. One Reddit user said they have 'thought all the time' about what the chocolate bar's name actually means 'Kinder Bueno is a unique chocolate bar with a taste experience that defies expectation. 'Michele Ferrero created Kinder Bueno in 1990. He wanted to create a chocolate bar that was more refined and sophisticated than anything else that existed in the marketplace. 'So, he created Kinder Bueno, an extraordinary chocolate bar that has a unique combination of textures and flavours and a delicate dark chocolate drizzle to top it off. We carefully select all ingredients according to our high standards of excellence in quality, freshness, and we are committed to their environmental sustainability.
SBS Australia
26-05-2025
- Entertainment
- SBS Australia
Looking for unusual food inspiration? You've come to the right place
L-R: Moe Cason, Marion Grasby and Stanley Tucci. Credit: SBS On Demand. "I don't even know what this is, but it's good," says the late Anthony Bourdain in Parts Unknown during a meal on visit to Colombia. "When you travel, you find your treasure," says food lover Ruchi Shrivastava in Hidden Flavours of India . If you, too, like to discover new flavours, dishes and food experiences, then the cooks, chefs and passionate food-lovers who bring their experiences and recipes to SBS Food have a world of flavour waiting for you. Just as the SBS network celebrates stories and series that challenge, entertain and delight (check out the We Go There Hub at SBS On Demand to see a celebration of fresh, bold and exciting content – including that ad!), we bring you endless opportunities for arm-chair travel to delicious destinations and recipes to help you explore flavours that are new to you. Viewing snack sorted: think outside the usual with a salty-sweet popcorn that embraces the flavours of a Korean hotteok (stuffed pancake). "I am very adventurous, but sometimes I have a real fear. I think this is one of those times," jokes Stanley Tucci, as he contemplates eating what he calls a kind of Sardinian haggis (of course he eats it, and promptly declares it "really good") in Searching for Italy . Food is a wonderful way to discover the world, and if you can't jump on a plane or boat right now, then joining wandering food lovers such as Tucci is a wonderful way to get a taste of the world. Two more suggestions to get you started: In Hidden Flavours of India , Ruchi Shrivastava visits a part of her India that she's never been to before, exploring it through food. In World of Flavour , 'Big Moe' Cason travels the globe searching out different kinds of dishes cooked over an open flame. Stanley Tucci: Searching for Italy World of Flavor With Big Moe Cason Pacific Island Food Revolution Dive into the origins of treasured national dishes, regional favourites and family recipes. In Southeast Asia on a Plate , learn about the origins of rendang and how the many varieties of sweet kueh reflect a history of war and migration. Travel Scandinavia in Tareq Taylor's Nordic Cookery , discovering the flavours of local dishes and ingredients, and the stories behind them, from Swedish princess cake to eel fishing. Southeast Asia On A Plate Tareq Taylor's Nordic Cookery Marion Grasby's Flavours Of Heart & Home Cook Like an Italian with Silvia Colloca Inspired to explore new flavours in the kitchen? SBS Food has a world of recipes to help you do just that! Explore recipes by cuisine, celebrations and special occasions or ingredient . Or if you've been enjoying the fantastic food and chats of The Cook Up with Adam Liaw , we've got all of those recipes, too (find the latest, or explore by season here ). The Middle East meets South Asian cuisine with this falafel curry from Adam Liaw. Watch now Share this with family and friends
News24
19-05-2025
- General
- News24
Turn up the heat! Enjoy an explosion of spicy, sweet and savoury flavours with these dishes
Get into these recipes with one of our favourite flavour combinations for the win. For this takeaway favourite, we're using beef steaks, but chicken breast fillets, pork neck or pork fillets work just as well. Cheesy sweet and spicy pizza Instead of a tomato base, we prepare a sweet curry sauce as the base for these sticky, sweet-sour pizzas. Texan braai mielies Lip-smacking mielies with a sweet Texan-style barbecue sauce. Spicy pretzel-crumbed fried chicken with honey drizzle We marinate the chicken in buttermilk to keep it juicy, mix regular breadcrumbs with finely crushed pretzels for extra crunch. Hot honey butter pan-fried fish This flavour-packed butter can be made in advance and stored in the refrigerator or freezer until needed. Roasted spicy chicken Make your own spice mix and use it for this delicious oven-roasted chicken.
CBC
10-05-2025
- Health
- CBC
Local hot sauce maker says kitchen 'became my domain' after vision loss: Jasmine Mangalaseril
Social Sharing For many, apple pie is a dessert often enjoyed with a scoop of vanilla or perhaps a bit of cheddar cheese. For Blowing Smoke founder Jacob Wilkinson, that wedge of sweet, warmly-spiced, cooked apple slices in a flaky crust is the springboard for one of his signature hot sauces. "I just thought the flavours in that pie would go so well in a hot sauce, especially with something like a jalapeño in there," said Wilkinson. "Just add a little subtle kick to that sweetness and round everything out." He worked backwards from his pie recipe to figure out the ratio of apples to chillies (jalapeño and Snow White habanero) and adjusted other spices, to create his Northern Lights hot sauce. The green, slightly tingly, tart, and fruity sauce, is the mildest of his signature line. Wilkinson relies on his sense of taste, smell, sound and touch to create his sauces. He was diagnosed with juvenile rheumatoid arthritis as a toddler and developed glaucoma. By the time he was 16, he lost most of his sight. Today, he sees light and shadow. "The outside world kind of got smaller and smaller, so the inside world definitely became bigger and bigger. The kitchen more or less became my domain," he said. Within that domain, Wilkinson developed two more signature sauces: Orange Sunshine (medium) and Magic Dragon (hot). His seasonal blends spotlight Ontario's harvests: In cummer, Niagara peaches and plums go into Marmalade Skies hot sauce. Roasted pumpkin and apples are in the autumnal Devil's Night. Winter squash and poached pears are in Yellow Snow. And his spring edition is Molten Maple Hot Maple Syrup. "It's a local maple syrup that we infuse with five different hot peppers," explained Wilkinson. "It kind of starts off with that nice, sweet maple flavour and then you get a nice kick of heat afterwards." A sense for cooking Wilkinson's passion for cooking started as a child. As his sight deteriorated, he started listening to cooking podcasts and videos to progress his skills. He taught himself how to bake and, more recently, classical French techniques and dishes. He uses adaptive devices like talking scales and thermometers. Others work with him in the commercial kitchen to make sauces. Friends and family guide him on visual aspects. He differentiates the dozen or so chillies he uses by scent, and specific sounds signal how far along the vegetables are. "It's like, I know the timer should be going off any second because those tomatoes are cracking and popping. They really sound like they're close to being done," said Wilkinson "And it always does, when he says that. Within a minute," added his mother, Lana Doucette. Building a business With entrepreneurs in the family (his father is a retired financial planner, and his stepfather owns The Colossal Onion concession at the St Jacobs Market) Wilkinson said starting a business was always a possibility. Wanda Deschamps, who was diagnosed with autism, is the founder of Liberty Co, a consultancy focused on increasing neurodiverse employment. She said because inclusive workplaces can be inaccessible, many people with disabilities are pushed into entrepreneurship. "We haven't been able to enter the workplace because we haven't even been able to get a job interview or stay in a job." she said. And while a 2024 StatsCan report showed that more than a quarter of Canadians older than 15 have at least one disability, the start-up programs Wilkinson saw excluded those with disabilities. "It seems that a lot of, if not all of the government-funded programs, pretty much any funding that you would get, you are excluded from, if you already receive disability [ODSP]," said Wilkinson. He said the Waterloo Region Small Business Centre was pivotal in getting Blowing Smoke off to a good start through their food business primer. And he's building a professional network that includes Jeff Davis of Island Son and Kris Ronan of Ginger Goat. "We've been beside him every step of the way, during obviously what has been somewhat of an uphill battle for him. He's overcome lots of adversity to get where he is today," said Doucette. "We are extremely proud of the business that he has built."
