Poland. The traditional Polish breakfast is a large spread with a variety of sides eaten with bread or toast. Sides include various cold cuts, meat spreads, the Polish sausage kielbasa, tomatoes, Swiss cheese, and sliced pickles. Twaróg, a Polish cheese, is the breakfast classic and comes in many forms. Twaróg can be eaten plain, with salt, sugar, or honey, or it can be mixed with or chives into a cream cheese-like spread. Eggs are served often as the main breakfast item, mostly soft-boiled …

The making of Indonesian pancake

The best pancake I have ever tasted - watch and you’ll see why!!! Filmed on Khao San Road in Banglamphu , Bangkok, with permission of the chef.

Me and my mates from tiger tiger eating some english breakfast after work…

Ireland not only has a wealth of attractions to offer its visitors, it also offers an enchanting experience just made for lovers to explore, dine, and relax. If you want to share special moments with the one you love, why not try one of the many Dublin guest house options? Not only are they generally cost-effective and affordable, they also make for unique memories.

Here, we will explore just why a bed and breakfast in the Irish Capital can beat a traditional hotel any day.

Reason #1: Ambiance

At a guest house in the Irish Capital, you are going to experience an ambiance much different than that in a standard hotel. Most innkeepers are very innovative and they will spare no effort to decorating their Dublin boarding house. They are inspired to do all their best to make the rooms as unique and distinct as possible. Thus, no two rooms will be the same, affording you and your sweetie a one-of-a-kind adventure.

Reason #2: History

Many Dublin bed and breakfast dwellings are quite old. In fact, some may be centuries old; consequently, they (and the land they rest upon) are steeped in history. Not surprisingly, you may even find a spirit or two (real or imagined) “haunting” your Dublin bed and breakfast!

Reason #3: Culinary Delights

At a Dublin bed and breakfast, you will be treated like a king or a queen. You will dine on local cuisine and be introduced to traditional Irish dishes as part of your morning meal. You may even be able to beg for a recipe or two from an open-minded innkeeper!

Reason #4: Price

As mentioned before, unless you are going to strike lottery, the price at a Dublin Inn usually blows away the competition. A stay in a Dublin guest house is affordable. After all, you are getting the equivalent of a “home”, not simply one room in a sterilized hotel. Many of the bed and breakfast Package in Dublin on the market also have carriage houses, walking paths, and gardens, making them a luxurious and romantic “steal”.

Reason #5: Relatively Easy to Find

There are dozens of Dublin bed and breakfast inns that dot the city and surround it as well. Thus, you have no problem finding the one that perfectly matches you and your significant other’s tastes and desires.

So why not head to a Dublin bed and breakfast to celebrate your next anniversary or engagement… or simply to say, “I love you?”

Portugal is a wonderful country to throw caution to the wind and enjoy the national cuisine.

Don’t expect to enjoy ‘haute cuisine” fare first thing in the day however, the portuguese often skip a full breakfast , normally going for a continental style breakfast. In truth you will usually see locals enjoying a light snack in a cafe on their way to work.

Lunchtime and Evening meals are a quite different and hugely pleasing experience.

The locals really love their cooking, and you can expect to be offered large portions when dining. The midday meal might be a pleasant, but time consuming business, usually enjoyed between 1.00pm and 3.00pm, and regardless of the weather, the local inhabitants eat cooked food in cafes or restaurants. The evening meal is enjoyed between 7pm and 9pm, and again, normally is a hot meal.

The charm of Portuguese cuisine is often described as ’simple ingredients, perfectly prepared’.

Portuguese cooking is in general based on superb quality, fresh regional produce, usually featuring fish, meat, olive oil, tomatoes and spices.

A good portuguese meal should start with a soup.

The best known portuguese soup, is caldo verde, a wholesome, spicy soup made from shredded kale, potatoes and chourio or linguica sausage. Caldo Verde comes from the Minho region, but is widely available anywhere in Portugal, from lisbon to the algarve holiday resorts.

Here is a Recipe for caldo verde that will let you bring the taste of portugal back home with you

Portuguese kale soup recipe

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1 pound beef, stewing (cut into one inch chunks)

1/2 lb. (227g) linguica or chorico (chopped into slivers)

1.5 quart water

Pinch of low sodium salt

3 lg. potatoes, cubed

three carrots, chopped into 1″ cubes

1.5 lb kale, chopped, or 1 pack frozen kale, defrosted

1/2 cabbage (finely chopped)

1/2 pkg. macaroni (preferably elbow)

1 can white kidney beans (any white beans will do)

1 chili pepper, (remove seeds), chopped

1/3 tsp paprika

1 tsp Olive Oil

Method:

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Peel and cut up the root vegetables.

Fill a large saucepan with the water and add the cubed beef, portuguese sausage and sea salt.

Bring to a rolling boil and keep covered until meat and portuguese sausage are barely tender.

Add the the hot pepper, carrots, beans, (if using them), paprika, chopped cabbage & kale and stir the pan well.

Recover and cook for 3/4 of an hour or until chopped kale is cooked.

When the chopped kale is ready, add the olive oil chopped potatoes & macaroni.

Keep stirring the kale soup to make sure that the chopped potatoes and macaroni don’t end up stuck to the base of the pot.

Cook slowly (keeping the saucepan lid on) until potatoes & macaroni pasta are ready to eat.

Caldo verde can be served as a first course or as a filling main course.

A Tuft’s Mansion signature dish, this recipe is presented by Tuft’s Mansion B&B owner/operator James Voss. Elegant and delicious, this dish will be a favorite with your family as it is with ours.
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Tufts’ Mansion, located in Neillsville, Wisconsin, is a bed and breakfast like none you’ve ever experienced. Read a book in the parlour. Sit on the front porch and relax, or stroll the beautiful grounds. You can even enjoy a soak in your private claw-foot jetted tub. The upstairs has four renovated suites with private baths. A gourmet breakfast is served each morning in the formal dining area. On special Saturdays (see schedule) you can enjoy some of the finest live music Central Wisconsin has to offer before you retire to your suite for the evening. We’re sure that an evening at Tufts Mansion is a night you’ll fondly remember.

Tufts is also available for weddings, anniversaries, class reunions and whatever special occasion you have in mind. Call James and Dawn Voss at 715-743-3346 for bookings and inquiries or email us at info@tuftsmansion.com
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Please visit www.tuftsmansion.com for more information.

The Best traditional Scottish Scones Recipe will produce delicious, large, light scones that melt in the mouth when eaten. The whole of the United Kingdom is famous for its scones, but I still maintain that Scottish cooks produce the best. You will find many different varieties, from plain scones, fruit scones, cherry scones, date scones and savoury cheese scones. You can buy them in Bakers’ Shops and supermarkets everywhere, and I doubt if you will find a coffee shop in the land, which does not have scones on the menu. Restaurants which serve the traditional Scottish ‘High Tea’ will almost always have freshly-baked scones as part of the meal.

Of course in Scotland we also have other ‘scones’ which are totally different, such as the Potato Scone (probably the Scottish equivalent of Hash Browns) which is usually served with a cooked breakfast; and we also have ‘drop scones’, which are made with a batter-like mixture using a griddle (or girdle) but are called Scotch Pancakes. There are other types of scones such as Treacle Scones, Soda Scones, and whole-meal scones. All of these as well as Potato (or Tattie) Scone and the Drop Scone are not what I am describing as a traditional Scottish Scone.

The recipe below is one of the simplest yet best Scottish scone recipe you will find, and is not hard to make. This is the ‘plain’ version, and both the plain and the fruit scone are served with butter; although for a real treat, serve them with delicious homemade jam such as strawberry or raspberry, and of course whipped or clotted cream. They are best served warm, and of course served with a nice pot of tea.

Ingredients

1.5oz / 40g slightly salted butter

8oz / 225g self-raising flour

1oz / 25g caster sugar

large pinch of salt

5fl oz / 150ml milk

Method

Mix the flour and salt together and rub in the butter.

Mix in the sugar, then the milk until the dough is soft.

Turn on to a floured board and knead very lightly.

Make a round roughly ¾ in / 2cm thick.

Using a scone cutter (about 2in / 5cm) cut into rounds and place on a lightly greased baking sheet.

Lightly knead together the rest of the dough and continue cutting more scones to use up all the dough.

Brush the tops of the scones with a little milk (or beaten egg).

Bake for around 12-15 minutes in preheated oven (220C/425F) until golden and well risen.

Cool on a wire rack and serve with butter and homemade raspberry jam and maybe some whipped or clotted cream while still warm.

The recipe can be adapted to include sultanas or other dried fruit; or with cheese to make a savoury version

Meet Poppy Ridge Golf Course’s Executive Chef Ray Evernhan. It was a cold morning in Livermore, but Chef Ray warmed us up with a delicious brunch dish, French Toast with English Soft Custard served with Fresh Raspberries. Delicious!