Nut butter alert! We show you how to make an excellent nut butter using almonds, then use it to top off a creamy bowl of delicious porridge. Breakfast for winners!
Get the recipe: http://bit.ly/AlmondButterPorridge
Find out more information about Kenwood products on their website including this Food Processor: http://bit.ly/2srYPNy
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Frank Pinello visits the self proclaimed “pizza capital of the world” Old Forge, Pennsylvania. This small town of just over 9,000 people has over twenty pizzerias, all serving a unique rectangular pizza that has its very own lingo. Frank visits a few Old Forge staples like Arcaro & Genell and Revello’s for a red “tray” and a double stuffed white and meets with some locals to learn more about this town and its special relationship to pizza. Remember, when visiting Old Forge, don’t you dare ask for a slice! It’s a “cut” here.
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Big Night In At Home – Gregorio gives Barry a lesson in tiramisu and in Italian before we all sit down to an incredible Italian dessert to finish off our big meal!
Get the full tiramisu recipe here: http://bit.ly/2ym5vTn
Check out the starter and main course recipe video here:
Or the recipes in the links below!
Strawberry & Goats Cheese Salad: http://bit.ly/2dxGIB9
Pasta Alla Norma: http://bit.ly/2cz3gSi
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It seemed like such a good idea at the time to eat the hottest burrito in all of London. It was EXTREME. All the regrets. Join us for our tap out challenge.
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We’re headed to Pennsylvania, where we’ll learn that Philly is about more than the cheesesteak. Frank Pinello meets with a fourth-generation pizzaiolo and a new-school dough wizard who show us that there’s not one style defining Philly pizza, and that’s a good thing. Between ingredient shopping at the South 9th Street Italian Market and trying the Philly Taco on South Street, Frank gets the full tour of the Philadelphia pizza scene before heading out to Roots Country Market in Lancaster to meet with seventy-year-old Norma Knepp who can make pizza with (or better than) the best of them. There’s so much delicious pizza packed into the state, we’re petitioning to have it renamed Pizzalyvania.
WATCH MORE PIZZA SHOW: http://bit.ly/2fKoiQJ
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The legendary bacon sandwich gets three outstanding makeovers in this ridiculous ultimate cooking battle.
Barry’s Bacon Weave Kimchi Grilled Cheese: http://bit.ly/baconkimchigrilledcheese
Mike’s Gochujang Bacon Sandwich Manmosas: http://bit.ly/baconmanmosas
Jamie’s BLT Croque Madame: http://bit.ly/BLTcroquemadame
HUNGRY FOR MORE? Subscribe to SORTEDfood and press the bell button to get notifications each time we post. http://bit.ly/2otgXbf
Ready to live the ultimate food lifestyle?
Come and join the Sorted Club to make use of the smart tools that connect millions of foodies around the world and help you create your ultimate food lifestyle.
– Simplify midweek cooking with smart meal packs and audio guides
– Visit locally recommended restaurants & experiences in major cities around the world
– Listen to weekly podcasts that debate trending food topics
– Enjoy the full collection of Sorted Club Books and build your own cookbook
Check it out here: http://bit.ly/2SiD6q6
It’s a gaming night… What are you going to eat? Let’s take a cereal snack to the next level!
We’ve teamed up with Kellogg’s to find simple ways to use cereal for quick evening snacks… and these marshmallow bites are unbeatable!!
Get the recipe here: http://bit.ly/RiceKrispieMarshmallows
Remember to upload your cereal recipe ideas to Kellogg’s Facebook page using #becauseyum https://www.facebook.com/KelloggsUK/
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In this final episode, Halaigh heads back to Oslo and starts the day with a cup of coffee at cult barista Tim Wendelboe’s cafe. Tim has long queues of coffee lovers from all over the world lining up to try his famous light-roasted brews, and Halaigh learns why coffee is considered Norway’s national drink. Refuelled on trendy brews, Halaigh joins up with his boss Esben at Maaemo, who cooks waffles and takes Halaigh on a night out on the town in Oslo. They start off at Pjoltergeist, a restaurant located in an old Hell’s Angels clubhouse, where the chefs serve some of the most progressive cooking in the Norwegian capital: from pig’s heads to cod’s tongue. Halaigh wraps up the night at Kniven, a bar dedicated to all things black metal and quality beer.
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We travel to the northernmost parts of Norway and start off in Finnmark where me meet the young Sami reindeer herder Jon Mikkel. Jon Mikkel is carrying on the family business and tradition, and he takes Halaigh on a life-changing experience on the mountain where they catch a reindeer and butcher it on the snowy peaks. Jon Mikkel’s grandmother then cooks up a feast of reindeer tongue and blood pudding, before Jon Mikel teaches Halaigh about the indigenous singing style called joiking. Further up the northern coast, Halaigh heads out on sea to catch some of the most delicious – and biggest – king crab on this planet. The captain is a man of few words, but he ends up cooking a glorious meal of fresh crab claws and “special sauce”.
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