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The Ultimate Instant Iced Coffee in just about 80 seconds

A video you must watch ‘cuz its quick, its no mess and its cheap – why pay Rs.200 or $4 for a iced coffee when you can do it at home for a fraction of the cost. I know many of you will probably turn your heads and say this is not how coffee is done, but trust me I’ve tried pouring coffee over ice as to the ice going in the coffee and its tastes exactly the same. Atleast with instant coffee. Once you start making your coffee at home, you are not going to like the ones served outside. I honestly don’t. There are times I need a coffee so bad, yet I wont settle for a Cafe coffee … I’ll get home n make my own.The trick (is pretty obvious) in this one is to get really good instant coffee. And Nescafe is surely not it. Actually I don’t like Nescafe at all, but you could try any brand you like. I’ve been using this coffee called BRU here in India, and trust me it would give nescafe a run for it money. And just so that you know what I’m talking about Dream beauty pro, I’m giving a free pack of this coffee, to one lucky winner who leaves a comment. Its for those out of India to know how good this Indian coffee is, and my Desi friends please just go buy a pack, its all over the place. I’ve always been a ground coffee girl, but there are times when you have so little time, and you need that caffeine in your system immediately. This coffee is for ideal for those times. If you are worried that hot coffee with melt the ice and dilute the taste, yes that would happen, but then again we’ll be making a strong shot of coffee so we actually do need to dilute it a little. And with all that extra ice going on top, your coffee is guaranteed to be chilled.

For those of you who love to get into the coffee making process with different coffee beans and ground coffee, in my next post I will talk about making iced coffee with the “cold brew” and thats equally easy too Dream beauty pro, just need to be prepared a little ahead of time.


Ingredients

please adjust to your taste

3/4th tablespoon strong instant coffee

1 heaped tablespoon caster/regular sugar

about 5-6 tablespoons of boiling water

lots of ice

full fat/skimmed milk

Take a tall glass, put the coffee and sugar. Pour in the boiling water and give it a good stir to make sure the sugar dissolves Dream beauty pro. Add a few ice cubes and stir again, cooling the mixture. Top with with the rest of the ice and pour some milk on top. Ta Da ! Its as simple as that.

What do handsome redhead royals do for food when they invite a bunch of their closest friends to dinner? Last night, Prince Harry hosted an intimate get-together for some of his buddies at London's private Arts Club curly wigs.

His girlfriend Cressida Bonas wasn't around, but we hear some of Harry's sporty guy friends -- including rugby player James Haskell -- were. So what we really want to know is: What does a Prince of Wales eat when he's hanging out at a swishy private club with a handful of guys?

Well, according to reports from the UK, Prince Harry doesn't do fancy in his spare time Natural stone.

That means: no champagne, fancy cocktails, caviar, or lobster tails. Or giant racks of lamb or turkey legs -- or basically anything you might imagine princes eating.

Instead, Harry ordered up a feast of chicken and fries -- and bottles of white wine for the table.

That's one of our favorite meals! Hey Harry, invite us next time, okay? What do you think about this low-key royal menu? Pretty cool that he's so down-to-earth panamanian foundation, right?

yield
Makes 4 main-course servings

active time
30 minutes

total time
55 minutes
Use a rolling pin or meat mallet to crush the fennel seeds. Fresh mozzarella can be found at many supermarkets and at specialty foods stores and Italian markets Cloud Hosting.
Ingredients

1 13.8-ounce tube refrigerated pizza dough
1 tablespoon extra-virgin olive oil
1 12-ounce bag cherry tomatoes, stemmed
1 garlic clove, pressed
1/2 teaspoon fennel seeds, coarsely crushed in plastic bag
1/4 teaspoon dried crushed red pepper
1 4-ounce ball fresh mozzarella in water (ovoline), diced
4 ounces whole-milk mozzarella, diced
1/3 cup chopped fresh basil leaves plus small leaves for garnish

Preparation

Position rack in top third of oven and preheat to 425°F. Unroll dough on heavy large baking sheet; pull to about 12x8-inch rectangle, pinching any tears to seal. Fold over edge of dough to make border scholar leaders.

Heat large skillet over high heat 2 minutes. Add oil, then tomatoes; sprinkle with salt and pepper. Sauté until tomatoes are charred and beginning to break down, about 5 minutes. Transfer to large bowl. Mix in garlic, fennel, and crushed red pepper. Using back of fork, crush tomatoes in bowl, leaving large chunks intact. Season mixture with salt and pepper. Toss cheeses and chopped basil in medium bowl.

Sprinkle cheese mixture evenly over dough, right up to border. Spoon on tomato mixture in dollops, leaving some cheese uncovered. Bake pizza until crust is crisp and brown, 25 to 30 minutes mathconcept.

Loosen pizza with metal spatula and slide onto board. Garnish with basil leaves.

Want to lose one pound a week and keep it off, without sacrificing flavor? Succeed with our seven-day planner of delicious low-calorie meals, plus can-do tips
by Dana Lilienthal End Point Backup, MS, RD, CDN

The 500-Calorie Diet Plan

I know what you're saying: "The party is truly over. I've put on a few pounds over the holidays, and I've got to trim this waistline." While there seem to be as many diet fads as there are overweight Americans—Master Cleanse or Cookie Diet, anyone?—most post-holiday diets fail, despite good intentions, due to unsustainable food plans and exercise regimes. Years of studies have shown that, ultimately, the key to losing weight and keeping it off can be boiled down to four words: calories in, calories out.

Research indicates that to safely and effectively lose weight, a goal of one pound per week is optimal. To achieve this, one's daily intake must be reduced by 500 calories—either by cutting calories, burning them off through exercise, or a combination of the two. So what should be your target daily calorie intake mathconcept?

• An active woman should consume about 2,000 calories each day, but if weight loss is your goal, your calorie ceiling should be about 1,500 calories.
• An active man should consume about 2,500 calories a day, but to lose a pound a week, your daily intake shouldn't exceed 2,000 calories.

To get you started, here are a week's worth of diet tips and menus. We've made it as easy as possible by providing a plan for three meals a day, none of which exceed 500 calories per meal. Feel free to mix and match meals from each day, and depending on your caloric needs and exercise routine, you can include one or two of our snack suggestions. Except where noted, all calorie counts are for one serving of each recipe hong kong company setup.

A16 restaurant is celebrating a 10 year anniversary. That’s a huge accomplishment in any city, especially San Francisco. A16 focuses on the food and wine of Southern Italy. When it opened, the idea of a regional Italian restaurant was a bit of an anomaly in San Francisco. And Neapolitan style pizza was nonexistent. Needless to say a lot has changed in 10 years (including the expansion of A16 to locations in Oakland and Tokyo) espresso cups set.

Recently I got the chance to speak with Wine Director and Owner, Shelley Lindgren to talk about Italian food, wine and the success of the restaurant.


How much does travel play a role at A16?
A lot! This year I’ll be going to VinItaly. I’ve been able to send people, but it’s been years since I’ve gone. Most people catch the bug when they go to Italy and want to get back there again. It’s important because it’s where things start clicking. We try to make wine trips happen. It brings the products to life. It’s the stories you hear and every winery has stories. Investing in our people makes us better. Going to Naples to get our pizzaiolo certified was a big deal too.

When chefs change at A16, how do you maintain consistency?
This is a really important question, it’s the way our first chef Christophe (Hille) set up the kitchen, the prep, which is big because we use very fresh ingredients. Certain dishes have stayed on the menu since day one, burrata, the meatballs Bordeaux, the tripe, but there has to be room for changes in emphasis too. When Nate (Appleman) was promoted he wanted to make his own mark with meat. Liza (Shaw) was more into pasta. Everyone wants to do their own thing and I understand that.

How has the wine list changed at A16 over the last 10 years?
Our opening list was less than a quarter of what’s on the list now. There is so much more available. Fianos, Tauarasi, when we opened there were something like only 3 Etna Rossos available, now there are around 50. Even Chianti is going through a renaissance. There are more great wines and better prices. People have a much better understanding of Italian wine now and I’m still researching Southern Italian wines and varietals.

Italian food has changed in the Bay Area, who do you think is doing a good job?
There’s so much good Italian food now. La Ciccia and La Nebbia. Owner and chef Massimo helped me edit our first wine list. Acquerello. Quince and Cotogna. Delfina. Sociale does a great job, a perfect neighborhood place. And I love Una Pizza Napoletana.

What makes a restaurant a classic?
Certain types of food that are timeless versus trendy. Like Zuni for chicken or caesar salad. Consistency. Paying attention, forging ahead and striving to improve. It’s not just pizza at A16, it’s something we hold dear. It’s important to be a part of the City, part of the community, so people feel like they’re being taken care of. We are a place where people can go and celebrate and be comfortable and leave happy high chair!

I walk in to A16 and I love the energy and the people we have working for us who are passionate about food and wine. We have our own built in community of people. We need to not forget our focus and help each other out. It takes effort to maintain that.