Frozen cheesecake of mascarpone

Frozen mascarponecheesecake with red delicious summer berries. “The tastiest I’ve done.” This is a simple birthday cake you can make by whipping up things you have in your kitchen! The looks and the taste are second to none!

strawberry cheesecake


  • 4 pc organic eggs
  • 1.5 cups powdered sugar
  • 1 pc lemon, shell
  • 200 g mascarpone cheese
  • 4 cups whipping cream
  • 300 g digestive biscuits
  • Garnish Strawberries, raspberries, currants



The recipe gives a cheesecake. By using a cake mold you can get this dessert a little more luxurious look, but it is of course as well do it in a dish or plastic box. Bucket up the cheesecake with a spoon into bowls for serving.

rasberry and strawberry whipcream

Do this

  • Separate the yolks from the whites (but it is no yolk in the whites).
  • Beat the egg yolks, sugar and grated lemon peel porous in a bowl.
  • Stir in the mascarpone.
  • Whip the cream until fluffy and fold it into batter.
  • Beat the whites until stiff and carefully mix them into the batter.
  • Crush the biscuits finely in a blender (or put them in a plastic bag and crush with a rolling pin).
  • Rev crumbs and batter in a cake mold. The bottom and top layer should be biscuit crumbs.
  • Tap the mold gently on the table so that any air bubbles.
  • Freeze dough for 3-4 hours, so it is easy to freeze before serving.
  • Wash the outside of the mold with warm water to loosen cheesecake easy.
  • Serve with sliced ​​strawberries and other red summer berries.
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Roast potatoes with allioli

Grilled potatoes are good in itself and suitable for the most part. Use an open grill and a charcoal or gas grill. The recipe is from the book Grill like a pro. Sometimes when I don’t have much time I can use my Orgreenic pan to roast the potatoes. No oil or margarine is needed for that. You can read more about it here.

 roasted potatoes

Servings: 4


  • 1 kg new potatoes, well-scrubbed
  • olive oil
  • salt
  • 1 x egg yolk
  • 1 tablespoon red wine vinegar or sherry
  • 2 x garlic cloves
  • Salt, to taste
  • Black pepper, freshly ground to taste
  • 2 tsp Pimentón de la Vera picante
  • 1 cup virgin olive oil, mild or fruity
  • 1 cup sunflower oil



Allioli is the Spanish garlic sauce with roots in Catalonia. The sauce is a very important part of the Catalan cuisine. Pimentón de la Vera is a smoked paprika from western Spain, and in this case complements the taste of regular allioli very well.


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Santoku Knife

When it comes to cooking knives, one of the popular cooking knives in the recent years is the Santoku Knife, hence many reviews and discussions about it in the news and also the internet. And if you’re thinking about getting yourself a set of those knives, we’ll give you the best tips to look into where to get the best Santoku knife you’ll need at the best price there is.

It all began when Rachael Ray used this Santoku Knife on her show and publicly announced it was one of her most favorite that the knife has started to receive more popularity. This Japanese cooking knife becomes a must-have cookware in the cooking industry in America because of its effectiveness and comfortable feel in your hands when doing some tough cutting. That’s why many of the not-so-reliable manufacturers are starting to make poorer-quality of Santoku knives, and those are what you should be looking out for.

What is a Santoku knife and what do you use it for?

The very word Santoku means roughly translated as “three virtues” – that teaches refer to the importance of the Japanese cuisine Ryori’s three cornerstones dice, chop, shred. When you have a good Santoku knife, this is something you can handle slicing, dicing, and chopping with grace.

What makes a good Santoku knife?

best santoku knife

Most Santoku knives have the lengths of between 14 and 18 cm as Santokun’s uses do not require a longer or shorter lengths of the blade, but there are both longer and shorter Santoku knives to come by. Santokuns tip is rounded down, as opposed to an ordinary kitchen knife with the tip pointing forward / upward. The knives also offer comfortable grip and good balance where the whole leaf is used for cutting. There are several Santoku models available on the market. A very popular and functional variant of the Santoku is the called “olive grinding”.

In the kitchen of chefs across Japan, Santoku knives are used as one-knife-for-all-things tool; the knife is great for making Japanese dishes as well as western. The chef’s knife is longer and thicker than the Santoku knife that’s why many people find santiku knives to be more comfortable.

The Santoku knives also require slightly different techniques to use. Some models are designed to lower the friction between the surface of the knife and food resulting in faster slicing. When chopping food with Santoku knives, you will need to do some up and down actions; not rocking like you would with the chef knives. The approximately 60-degree ankle of the tip of the knife makes its shape a bit like a sheepsfoot and because of the shorter length of the Santoku knives, those who work with delicate chopping find it easier to use.

Chef’s Knife vs. Santoku

chef knife vs santoku knife

Before we get to start the debate, it’s important to know about the physical appearance of each of these knives.

Chef’s Knife; A chef knife is usually 6-14 inches long with the blade portion, about 8 inches long and 1 ½ inches long. These knives are further differentiated as French knives and German cutlery, the latter being slimmer on their appearance and the former is broad. A chef knife is often called Beef knife or the Western knife.

Santoku, this knife literally means three good things or three virtues, and thus is considered by the Japanese as a well-balanced knife. Santoku is shorter than a kitchen knife and is about 5-7 inches long. Its unique appearance is defined by its wider leaves (sheep-shaped base) and a straight edge that does not curve at the tip.

Again, these blades are made of harder steels. Santoku often is nicknamed as the Almighty knife.  Santoku knives are operating in a unique way with their wings moving in a vertical motion while cutting. Although they are quite sharp, while light, chefs who are accustomed to using the kitchen knife will find it difficult to use Santoku originally.

Using Santoku

santoku knife set

The movement of the blade is directed up the down on all sections, there is exactly the case with the cook’s knife. On the contrary, a chef knife blade moves in a constant rolling movement

This knife is an all-purpose kitchen knife; Santoku has a worthy place in nearly every culinary-related activity such as chopping, slicing and chopping meats and vegetables. On a cutting board, it’s quite fun to use because it works better in dismantling the food out for sauteing purposes. But a kitchen knife is no less; cutting and shredding is completed with ease, by means of a kitchen knife.

There are also various kinds of cut-out (as silver thin Lyonnaise cut) that can be done efficiently with a kitchen knife, depending on the thickness of the disc. There is one popular type of shredding, where leafy green vegetables are rolled up, the leaves are cut perpendicular to the roller and the knife cut the vegetables into very small pieces.

This type of size reduction techniques are also known as chiffonade. A chef knife can clean slice off the meat from the bones without much effort. But when it comes to knife care, Santoku need some extra attention. These knives should be washed by hand, preferably after you’ve finished cutting and chopping.

Also, because of its thin construction, these blades cannot be used for hard cutting surfaces (such as marble). To keep them sharp, you can use a stone or a standard knife sharpening tools.

Click Here To Get The Best Deal On Santoku Knives From Amazon

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Parmesan Bowls


Parmesan bowls filled with tart, sweet and salty! The recipe is calculated for four people.


credit phototo

Serves: 4-6


  • Completion of: 45 minutes



 making Parmesan bowls

  • Parmesan Bowls
  • 2 cup Parmesan cheese, grated
  • avocado and mango salsa with Parma ham
  • 2 pcs avocado into small pieces
  • 150 g of frozen mango
  • 0.5 pc cucumber, peeled, cut and seeded
  • 1 st red onion, finely cut
  • 3 pieces scallions into thin rings
  • 0.5 pc green chilies, finely chopped
  • 1 pc lime, finely grated peel and juice
  • 0.5 tsp salt
  • 0.5 tsp black pepper
  • 200 g Parma ham, crispy




  • The recipe is from the TV show and this one is among the recipes composed by amateur chefs. provides the source to this.


How to make it


  • First Parmesan Bowls
  • Heat a non stick frying pan over medium heat, add about 4 tablespoons grated Parmesan cheese in the pan and let melt.
  • When it is golden then turn the cheese into the pan, gently hold the cheese and place over a glass. The cheese hardens quickly, thus forming with parmesan bowl of the glass.
  • Repeat the procedure until you have the desired number of bowls.
  • Avocado and mango sauce with prosciutto
  • Share parma ham into small pieces and place onto a baking sheet in oven for about 20 minutes at 200 degrees.
  • Mix the remaining ingredients into a salsa, and then fill the bowls with parmesan salsa layered with prosciutto.


Parmesan bowls with salad

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How to Make Yummy Grilled Chicken Tacos

Grilled Chicken Tacos


Servings: 4




  • 600 g salmon fillet, cut into 8 slices
  • Salt, to taste
  • Black pepper, freshly ground
  • 2 tsp oregano
  • 2 cup chipotle mayonnaise
  • 2 pcs avocado, cut into dice-sized pieces
  • 2 pcs tomatoes cut into dice-sized pieces
  • 2 x limes, cut into wedges
  • 1 red onion, small
  • 1 st romaine lettuce, shredded
  • 8 pcs taco shells
  • Jalapeños pickled from jar


Use an open grill with charcoal or gas grill. Chipotle mayonnaise Mix 2 cups mayonnaise 3 tablespoons chipotle sauce. More recipes from the book can be found here.



How to make this


cooked crispy grilled chicken

  • Prepare all the ingredients and heat taco shells.
  • Let the charcoal burn down to an ashy embers.
  • Ordinate the heat … makes it very strong.
  • Season the salmon fillets with salt, black pepper and oregano.
  • Grill over direct heat; cook it for 2-3 minutes on each side.
  • Place the accessories in bowls and let everyone fill their taco.


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Broccoli au gratin (gratin with broccoli)

Broccoli Gratin. Prepare your own gratin with broccoli with gratin sauce and cheese. This dish is great with everything; fits on the buffet. Baked broccoli is quite good too especially if you choose fresh broccoli. Broccoli Gratin will allow you to eat also plenty of other vegetables.

gratin with broccoli

Ingredients for Broccoli au gratin (gratin with broccoli):


  • 4-5 port broccoli gratin
  • 1 kg of fresh broccoli or 750 grams of frozen



  • 2 tablespoons butter or olive oil
  • 3 tablespoons flour
  • 2 cups water from the cooking of broccoli
  • 2 cups milk (default)
  • 1 cup aged grated cheese
  • 1 egg
  • 0.5 ml cream
  • Salt and white pepper and ev. a little cayenne


How to cook broccoli gratin gratin with broccoli:


  • Boil a pot of water. Add 0.5 teaspoons of salt.
  • Clear meanwhile broccoli. Cut the florets and share those that are large. Broccoli stem, you can easily trim and chop into pieces and cook it with.
  • Boil the broccoli in about 5 minutes. Start with the cheese sauce.
  • Melt butter and pour the olive oil in a saucepan. Add the flour and stir it. Add milk and stir it a little at a time while it thickens.
  • Set aside 2 cups of cooking water and add to cheese sauce. Allow to stand and cook a few minutes over medium heat, stirring occasionally.
  • Drain the broccoli in a colander.
  • Add the drained broccoli in a gratin dish.
  • Preheat the oven to 250 degrees.
  • Stir in the coarsely shredded cheese into the sauce. Add one milliliter of salt and white pepper. Ev. a pinch of cayenne pepper.
  • Mix cream and eggs in a glass or bowl and stir in the sauce.
  • Beat the cheese sauce over the broccoli in the gratin dish.
  • Bake gratin with broccoli in the upper part of the oven (250 degrees) the cheese on top gets nicely browned about 5-10 minutes.
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Pomodori ripieni

Pomodori ripieni

Some flavor combinations, I’m hooked on, and here you got to try: pecorino cheese, mushrooms and a little nutmeg to the filling of the gratin tomatoes. So good!

Servings: 4


  • 4 pcs tomatoes (preferably with the base of the peduncle left)


  • 2 eggs
  • 1 cup chopped mushrooms, such as mushrooms
  • 1 cup grated pecorino cheese
  • 1 cup bread crumbs
  • 0.5 pinch Nutmeg
  • 0.5 tsp salt
  • Black Pepper
  • 1 pinch of sugar

How to Cook It

Pomodori ripieni 1


  • Preheat oven to 200 degrees.
  • Whisk the eggs quickly.
  • Stir together eggs, mushrooms, pecorino cheese, bread crumbs, nutmeg, salt, pepper and sugar.
  • Rinse the tomatoes and cut a lid a little below the base of the peduncle. Scoop out the insides. Cutting possibly by a very thin slice in the bottom of each tomato so that they stand steady.
  • Fill the tomatoes with the filling and put on the lids.
  • Grease an ovenproof dish with olive oil, add the tomatoes and pot roast them for 25 minutes.
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Potato Aioli

Potato Aioli

Aioli Potatoes. Cooked new potatoes or deli potato mixed with aioli is garlicmayonnaise. Potatoes and gravy accessories in one. A kind of potato salad that is suitable for grilled meat, chicken, fish, vegetables, etc..

Ingredients for Potato Aioli:

Servings: 4 aioli potatoes

  • Preparation: 5 minutes
  • Cooking time: 25 minutes
  • Ready in: 30 min
  • 20-24 pieces of fresh potatoes or gourmet potatoes, about 7-8 small fresh potatoes per serving or 4-5 larger
  • 4 spring onions or 100 g green beans
  • 3 tablespoons mayonnaise
  • 2 tablespoons matyoghurt
  • 1 clove garlic
  • Salt and pepper


How are you cooking Aioli Potatoes:

spring onion

  • Wash, trim and divide the potatoes. Share larger potatoes in half. Less can be cookedwhole.
  • Boil the soft for about 20 minutes.
  • Squeeze garlic into a bowl and mix with mayonnaise and matyoghurt.
  • Clean and cut the ugly leaves of vårlökarnas blast. Cut it about 10 cm up from the onion.Save and shred foliage. Vårlökarna you can boil in water for 5 minutes and serve as an accessory.
  • Boil the tops of the potatoes the last 5 minutes.
  • Do you use green beans so clear them and divide them into 3 cm pieces. Cook thebeans with potatoes the last five minutes.
  • Drain and let potatoes cool slightly.
  • Mix the potatoes (with spring onions or beans), garlic mayonnaise to potato salad in a bowl and serve lukewarm. It can also be cooled and stored in the fridge and served cold.
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Italian Food and Italian Buffet

Italian Food and Italian Buffet

Italian buffet and country festival for the whole mob, inspired by Italian cuisine and recipes from the Mediterranean – Grilled chicken, vegetables and lots of Italian food


Mediterranean buffet


Italian buffet has something for everyone. Here with caesar salad, Parma ham, salami and many other delicious Italian delicacies, and antipasti dishes.

Invite friends for dinner need not be so dramatic. Spontaneous and casual dinners are often the nicest. Set up all the food on a table, place one at the grill and hang out.

Meat and vegetables you choose based on availability. Nevertheless, I have written down some suggestions. With no sauce as chutneys, perhaps a little salad and a loaf of bread, it is quite sufficient. A little antipasto and freshly baked bread, is there anything better, still, the first hunger until the grill worn out. Perfect if matarga Mafia come to visit. Everything can be prepared ahead of time. Meat and vegetables taste best freshly grilled but you can give them a quick grilling over high heat, allowing the go clear over low heat (A good idea is to wrap the grilling in foil) and give a last just heat just before serving. And do not forget to relax and enjoy yourselves.


 To calculate the portions to the buffet table is never easy. People take a little of everything right and sometimes unexpected visit. Better to take the top and freeze residues. I have calculated the recipes to Recipe 10 servings of each. Are you expecting many guests or want to be on the safe side, you can double the recipes or expand their own favorites.

When offers buffet to come-an- go guests over a long period of time, be careful how long the food is there. Want to be on the safe side so put cold foods in an ice bath (insert large washers with high edges, long pans or molds with ice cubes and place bowls and small molds with food in), or store food in the fridge and put up little by little. Change or take new bowls and dishes so you do not just fill up with new food on the old food. Heat the hot dishes little by little over time as guests show up. Has the food been arrived several hours at room temperature so discard (save it for the next day anyway) and replace with fresh food.

Simple and good Italian snacks to drink before the buffet gets toasted baguette bread – crostinis – with different ready-made salads and stews as pesto, tapenade or sun-dried tomatoes.

Mediterranean food

Italian appetizers, hors d’oeuvres and antipasti

Choose some that you want below the tips. You do not need to cook all the suggestions. Proposal to drink to drink and Italian snacks: Campari, soda, ice, or Martini Bianco, soda, ice, or chilled white wine from Soave or sparkling wine. Beer or red wine is of course also be down to taste.

Crostini with tapenade

Tapenade is an olive mess that is good as most of it; on toasted baguette as tapas or snacks, together with the grilled fish or grilled chicken on the buffet. Tapenade can be purchased ready to jar. Tastiest is homemade tapenade with Kalamata olives though they are not easy to seed.


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How To Make Beet Juice

Beets have long been used for their medicinal properties, even as far back as Roman times. It is a very healthy root that is fairly cheap. If you want to get the full potential from beet juice you have to drink it fresh. I also recommend you use a good juicer like the Super Angle 5500, you can read our review here. This is why buying canned beet juice is not such a good idea.

Benefits Of Beet Juice

Beet juice is a very potent juice with a lot of antioxidants. It is known to reduce blood pressure and hypertension. It also has a great cleansing effect on the digestive system, liver, bladder and kidneys.

To get the most benefits from beet juice you should drink the juice from one or two (depending on size) beets a day. Doing this will help prevent many health problems and start to make your body healthier.  Don’t overdo it; drinking too much beet juice can cause problems with the digestive system.  So start out slowly and drink a half a glass a day building up over time.

How To Juice Beets

Start with cleaning the beetroot, stem and leaves in cold running water. Use a brush to scrub of any dirt or you can peel the roots with a vegetable peeler.

Cut of the stem and cut everything into 1” pieces, keeping the pieces small lets you extract more juice from vegetables and fruits.

Run everything through your juicer. If the pulp is very wet you can run everything through one more time.

Serve the juice immediately because the fresh juice will lose a lot of vitamins if you keep it for too long.

Three Beet Juice Recipes

By itself beet juice doesn’t taste too good, that is why I have added my three favorite beet juice recipes bellow.

Princess Juice

My two daughters love this juice and they named it Princess Juice because of its pinkish color. This is a great way to get some healthy food in your kids’ diet.


  • 2 small beets
  • 3-4 apples
  • 3 carrots
  • 1 large slice of lemon
  • 1/2” of ginger
  • Ice cubes

Put all the ingredients in a juice extractor and squeeze the juice out. If it gets a little too bitter, then just add a few extra apples.

Server in a pretty glass with red straws and ice.

Beet Detox

If you are only looking for the health benefits from the beets then try this variation. The taste is not the best but your body will thank you.


  • 2 whole beets
  • 1/2″ ginger
  • 1 small slice of lemon
  • 1 Tbsp. good oil
  • 1 handful of ice cubes


Start your juicer and add first the beets followed by the ginger and lemon.

Then put your freshly squeezed juice in a blender along with a handful of ice cubes and 1 tbsp. oil, give it a quick blend (until ice cubes are crushed.)

Orange Beet Juice

This one is a great tasting way of getting your daily beet juice. It uses the orange to hide the “dirt” flavor of the beets.


  • 2 whole beets
  • 2 Apples
  • 3 Sweet oranges
  • 2 carrots
  • 1 lime
  • Ice cubes


Put everything in your juicer and serve with ice.

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Top Juicers

Looking for the best juicer? You’ve come to the right place. I have dedicated this article to researching consumer opinions in order to provide you with the best information on the top 10 juicers that actually works well and are worth the price you pay.

There are a number of juicers available for sale online and unfortunately they are not all created equal. Some juicers will look great and cost a lot but they don’t deliver what they promise. This is why you can’t trust the product description but need to read reviews from real consumers.

Before you can choose a juicer you need to know that there are two different types, masticating juicers and centrifugal juicers. Which one you should choose depends on your needs.

A masticating juice extractor uses a crushing motion to make the juice. This gives you a higher yield and a more nutritious juice. They can also juice leaves and grasses which a centrifugal machine can’t. On the other hand they are more expensive and slower, you can read more here.

A centrifugal juice extractor has got a lot of small blades that moves at a very high speed. They grate the fruits and vegetables into pulp that is pushed through a strainer to give you juice. They give you a lower yield but are faster and cheaper. You can read more here.

Below I have made a list of the ten best juicers available. I recommend you don’t just take my word for it but go and have a look at the reviews of each juicer.

Top 10 Juicer

I have made the top juicer list below from information I have gathered from other chefs I know and people around me. I have tried all of them at least ones and some (like the Super Angle juicer) I work with every day. This list is my personal opinion and it is not set in stone. There are many good juicers available but also many bad ones.

A good place to start looking for top rated juicers is Amazon’s Top Rated Juicer List. There you can see what other consumers are saying.  The prices below are only guiding as they might not be the same in different stores.  I recommend you shop online because you will save a lot of money this way.

1. Super Angel  5500

This is the most expensive non-commercial triturating juicers juicer on the market but also the best you can get. It cost a little more than $1000 but for that price you get a juicer that is all stainless steel, which means no plastic that can break or contaminate your juice with toxins. It has a very high yield, so for each fruit or vegetable you juice you get more juice and less pulp.  It can juice everything from wheatgrass to herbs and it can also be used as a food mill to produce baby food, nut butters, ect…

Click Here For More Info And Cheapest Price At Amazon

2. Omega J8006 Commercial Masticating Juicer

This is another great juicer that cost around $300. It has a high yield and is easy to clean. One complaint that many users have is that the feeding chute is only 1.5” so you need to cut your vegetables and fruits before juicing them.

Click Here For More Info And Cheapest Price At Amazon

3. Breville 800JEXL Juice Fountain Elite

This is probably the best centrifugal juicer available right now. It is easy to clean and it gives a high yield compared to other centrifugal juice extractors.  It is also a bit expensive costing around $300.

Click Here For More Info And Cheapest Price At Amazon


4. Green Star Elite GSE-5000 juicer

This is another great triturating juicers that cost a little more than $500. It does a great job and gives a high yield. It is easy to clean but it takes some time to get use to taking it apart and putting it back together. It can juice everything and can be used as a food mill to produce baby food, nut butters, ect…

Click Here For More Info And Cheapest Price At Amazon

5. Omega VRT350 Heavy Duty Masticating Juicer

This is a vertical masticating juicer that produces high quality juice, quickly and easily. It has a self-cleaning feature that prevents it from clogging.  It is a little expensive costing close to $400 but you get a good juicer that is easy to use.

Click Here For More Info And Cheapest Price At Amazon


6. Breville BJE510XL Ikon Juice Fountain

This juice extractor is also from Breville and it is in my opinion really good and powerful. It is easy to clean and use and more importantly it has a very high yield compared to other centrifugal machines.

Click Here For More Info And Cheapest Price At Amazon


7. Breville BJE200XL Compact Juice Fountain

This is one of Breville’s cheaper models costing less than$200, but it is still good and for the price you pay you get a good juicer. It has a powerful motor and it is easy to clean but the yield isn’t as high as the more expensive models.

Click Here For More Info And Cheapest Price At Amazon


8. Hamilton Beach Big Mouth Juice Extractor

This is the cheapest of the the top 10 juicers costing around $60, but it is still a good juicer. If you don’t expect too much from it and are only using it once in a while this is actually quite good.

Click Here To Learn More And Find The Best Price At Amazon

9. Jack Lalanne PJP Power Juicer Pro

This is a good cheap model costing less than $200. It very quiet so if you are a morning person and don’t want to wake up the neighborhood this might be for you.  Its parts are dishwasher safe and it gives an OK yield but not as good as the more expensive models.

Click Here To Learn More And Find The Best Price At Amazon


10. L’Equip Mini Pulp-Ejection Juicer

This is another great juicer for around $100. It is quiet and very easy to clean as with other cheap juicers, the yield is a bit low but if you only use it once in a while then it is not a big problem.

Click Here To Learn More And Find The Best Price At Amazon



If you found this guide to the top 10 juicers useful please share it and leave a comment…

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Centrifugal Juicers

What Sets Them Apart From Other Juice Extractors?

Centrifugal juicers are the most popular type of juicers on the market. They are cheaper than the other types of juicers and are often the ones you find in department stores.  They are not bad juicers and for the price you pay you often get a good juicing machine.

Most centrifugal juice extractors are good at juicing veggies and fruit but they all have problems with leaves and grasses like spinach, wheatgrass and other herbs. For that you need a masticating or triturating juicer.  Another problem is that the yield from a centrifugal machine is lower than that from other types so you end up throwing away a lot of wet pulp.

Masticating and triturating juicer grinds the ingredients into a pulp, which is then press against a screen or sieve to get the juice out. Learn more about masticating juicers here.

A centrifugal juicer uses small blades that spin very fast to grate the ingredients into pulp. It then uses centrifugal force to push the pulp against a strainer screen by spinning it at a very high speed.

One of the advantages of a centrifugal juice extractor is its speed. It works very fast especially if you have a juicer with a wide feeding chute so you can put big piece of fruit into it.  Another advantage is the price; it is the cheapest type of juicer except for the manual ones of course.

There are of course some disadvantages too, as mentioned above the yield is lower so you need more fruits and vegetables to make your juice and it can’t be used to juice leafy vegetables.  Another disadvantage is that the juice will spoil quickly. This is because of the high speed required to extract the juice, this cause a lot of tiny air bubbles to get stuck in the juice, this air will oxidize the juice and make it spoil quickly.

Pros And Cons


  • Low yield…
  • Can’t juice leaves and grasses…
  • The juice spoils quickly…


  • Much cheaper than other types…
  • Fast…
  • Easy to use…

Masticating Juicer Vs Centrifugal Juicer – What Should You Get?

I recommend you look at your needs. Are you only going to make juice ones a week and mainly doing it for the fun of it, then get a centrifugal machine. If you are doing this for the health benefits and are serious about making healthy foods and drinks then you should get a masticating juicer.

What Is The Best Centrifugal Juicer

There is a big difference between centrifugal juicer and it is not always that the most expensive is the best. Below I have list the 3 best centrifugal juicer on the market.

Breville 800JEXL Juice Fountain Elite

This is the most expensive of them all but you get a lot for your money. It has a powerful motor and is very fast. It is also easy to clean which is important because you don’t want to spend half an hour cleaning your machine. It  has a big 3” feeding chute so you don’t have to cut up any vegetables or fruits.

Learn more at Amazon


Breville BJE510XL Ikon Juice Fountain

This juice extractor is also from Breville and it is in my opinion really good and powerful. It is easy to clean and use and more importantly it has a very high yield compared to many other centrifugal machines.

Learn more at Amazon


Hamilton Beach Big Mouth Juice Extractor

This is the cheapest of the three but it is still a good juicer. If you don’t expect too much from it and are only using it once in a while this is actually quite good.

Learn more at Amazon


If you found this post useful please share it and leave a comment…

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Avocado Juice With Orange And Melon

This is a juice that helps protect the heart and because of its high amount of dietary fibers it also helps with digestion. It tastes great and is quite fast to make. It is not really avocado juice because you can’t put avocados in a regular centrifugal juicer so in this recipe you use a blender instead. You can use a masticating juicer like the Super Angel juicer instead of the blender if you got one.


Ingredients for one person

  • 1/2 avocado
  • 150 g melon
  • 1/2 orange
  • 4 stalks of fresh coriander
  • Ice cubes



Peel the melon and orange and juice them.

Put the avocado and coriander in a blender and add the juice. Blend!

Serve with ice cubes.


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A Pinky Beauty Juice With Cinnamon

A delicious green rawfood juice dressed in pink with heaps of nutritious veggies and fruits  🙂

Posted on May 19, 2012 by Mary A. Cornwell

Is there something I love then it is to see my many vegetables turn into seductive drink like this, a drink that both looks and tastes sinfully good. It is unbelievable that vegetables like kale, celery and beetroot, with only a little fruit can taste so good. The fact that the juice is also a pure vitamin and mineral injection gets me just to love it even more.

One of the things I love about rawfood – you can eat the most delicious food – all without feeling guilty. As with the juice, not only does it satisfy your taste buds, this drink is also strong anti-inflammatory, have a low GI value, rich in calcium, magnesium, iron, phosphor – well almost all the minerals and a wide selection of vitamins (see list below). And the cinnamon helps to keep your blood sugar stable.

My diet consisting of primarily rawfood, the green juice (here disguised in pink) is a daily peak that both nourish my senses and body.


  • Apple, 1. approx. 180g.
  • Beetroot, 1 small round about. 80g.
  • Carrots, 2 small, ca. 120g.
  • Fennel, approx. 50g.
  • Kale, 100g. (Can be replaced with chard)
  • Pineapple, ca. 180g.
  • Squash, ca. 50g.
  • Cinnamon, 1 tsp. approx. 2g.

Liquid Rawfood, this is how you do:

Start by packing the juice machine’s chute with the kale. Start the juicer, stomp and squeeze until the kale is through. Then juice the squash, carrots, fennel, beetroot, pineapple and apple. Finally add the cinnamon to the juice (not in the juice machine) and stir, finish by sprinkling cinnamon on top.

Note – the cinnamon is not too happy to mingle with the other the juice so there might be little cinnamon chunks (which I think is delicious) in the juice. If you don’t like that, then you can just sprinkle the cinnamon on top. There is enough juice to 2 glasses, and here do the same as with the Super Red-Green Raw food Juice: Be bold and enjoy The Pinky Beauty Juice alone or share it with someone you love – there’s enough love for two 🙂
Instead of a glass of milk a day, try a rawfood green juice a day!

Rawfood juicer is bursting with nutrition and you can benefit from switching a glass of milk out  with a rawfood green juice. This juice contains as much calcium as 2 glasses of milk. Energy lies slightly higher than 2 glasses of milk, but you can on the other hand drink this juice as a full meal because of the large amount of nourishment. This juice is only 350 calories which compared to a regular meal is on the low side.

See also my other green juice recipe Super Red-Green Raw food Juice.

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Green Asparagus With Bacon

This is a very popular appetizer that is really easy to make. It works great for a dinner party or just as a snack. You can even grill these which I like to do for the kids. I put them on the grill before the other stuff and then the kids have something to eat while the other stuff is grilled.

30 green asparagus
Sliced bacon slices 10

Preparation Method
Take three asparagus and place them close together into a bundle. Wrap a slice of bacon around and place it with the session down on a baking sheet with baking parchment

Bake in oven at 210 degrees Celsius until the bacon is crisp.

Or you can put them on the grill then it is a good idea to stick a toothpick through each to keep the bacon in place.

If you like this recipe please share it and leave a comment…

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Asparagus soup with crispy croutons

A soup with crispy croutons on top might be a different way to use asparagus. But it is still very tasty and healthy. If you like asparagus you should try this soup because it is really good.

1 kg green asparagus
4 slices of sourdough bread
2 tablespoons olive oil
1 small bunch chervil
2 onions, finely chopped
2 baking potatoes
20 g butter
1.2 liters chicken stock
Juice of 1/2 lemon
Creme fraiche

Preparation Method

Cut the tops off the asparagus and cut the bread slices into cubes. Fry the bread cubes in the olive oil on a pan. When the bread is almost done put the asparagus tops on the pan and fry everything for the last 2 min. Remove the pan from the heat and sprinkle with salt. And lastly add the chopped chervil.

Slice the asparagus stalks thinly. Peel the potatoes and cut them into tiny cubes. Melt the butter in a saucepan and fry the asparagus, potatoes and onions soft and tender it. Add the boiling chicken broth and let the soup boil for 15 minutes.

Blend the soup and season with lemon juice, salt and pepper.

Serve the soup with the fried bread cubes, chervil and asparagus tops and a spoon full of creme fraiche on top.

If you like this recipe please share it and leave a comment…

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Breville JE98XL Juice Fountain Plus Review

Hi friend and welcome,

In this review I’ll talk about the Breville JE98XL juicer, both its pros and cons. You might have heard some great things about this juicer and most of them are true. Of course every product has a few drawbacks and so does this but even if they are not major ones you should still be aware of them.

So if you are going to buy a Breville JE98XL Juice Fountain, you should read this review first to get a clear picture of what it can and can’t do. When you have read through this review you will have a good understanding of this juicer and know if it suits your needs… So read on…

=> Click Here To Get The Best Price At Amazon <=

Here Is What This Review Will Cover

  • What can you expect from the Breville JE98XL?
  • What is included?
  • The pros and cons
  • What are other consumers saying?
  • Where to get the best price?

What Can You Expect From The Breville JE98XL Juicer?

The Breville JE98XL is one of Breville’s mid-range juicers and is considered to be one of top juicer on the market right now, this is probably why it’s been on Amazon’s bestseller list for ages and why it’s got so many positive reviews.

It has got a powerful 850-watt motor that can juice both vegetables and fruits. It has got two speed settings, the slower setting has a speed of 6,500 RPM which is great for juicing softer vegetables and fruits, such as berries, tomatoes and watermelon.

The other speed setting runs at 12,000 RPM and is used for harder fruits and veggies. The two speeds make it simple to use because you don’t need to know what each speed is used for like on other juicers. Basically slow is for soft fruits and veggies and fast for hard, why complicate things with five different speed settings?

One thing to note is this is not a wheatgrass juicer and it is not suitable for juicing leafy greens. If you are looking for a juicer for this purpose then you need to get a masticating juicer which will cost you a great deal more but also gives a much better result. Click here for our guide to masticating juicers!

One feature I really like about the Breville JE98XL juicer is the feeding chute, it is 3-inches wide which allows you to put veggies and fruit in whole, without chopping them up first. This makes juicing much faster and simpler, just clean the fruits and vegetables and then juice. Never get a juicer that hasn’t got a feeding chute that is less than 3 inches!

As safety measures it has got a locking arm that prevents the juicer from being operated unless it is in place. This is great if you have small children so no accidents can happen. It has also got an overload protection LED so you don’t accidently burnout the motor by putting too much stress on it.

Cleaning it is very easy because all parts are dishwasher safe so you don’t have to spend time cleaning up after juicing. One thing to remember is don’t let the parts lay around with pulp on them. The pulp will dry which makes it almost impossible to clean of.

The design is compact and professional making it easy to use and move around. Unlike bigger juicers that are a pain to get in and out of the cupboards this one is small and light. It is not made with stainless steel like the pictures might suggest but from high quality plastic coated with satin giving it that stainless steel look.

What Is Included?

  • Breville JE98X juice extractor
  • A stainless-steel quality micro mesh filter basket
  • A special cleaning brush designed for the filter basket
  • 1-liter juice jug that features a froth separator
  • A 1-year warranty

=> Click Here To Get The Best Deal At Amazon <=

Pros And Cons


  • It doesn’t juice wheatgrass and leafy greens well but for that you need a more expensive juicer…
  • It has only got a 1-year warranty…
  • It produces foam on the juice. This is because of the high speed and all centrifugal juicers do this. When you buy the Breville JE98XL juicer you also get a foam separator just for this job.


  • Easy to clean and use…
  • Compact design that looks great and not too heavy…
  • LED overload protection that prevents you from burning out the motor…

What Are Other Consumers Saying?

It has got a lot of great reviews by people who have bought it. You can read more real reviews at

Where To Get The Best Price?

I recommend you buy from Amazon and there are several reasons why:

  1. They have the best price online…
  2. It is a big company that you can trust  so you don’t have to fear for your credit card number being stolen and misused…
  3. You know that it is the real product you get and not some cheap fake juicer…
  4. Their customer service is topnotch and they are always willing to help you out if there are any problems…

So head over to Amazon and check it out…

=> Click Here To Get The Best Price At Amazon <=

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What Is A Masticating Juicer

Find Out Why They Are Great!

wheatgrass juiceTo understand what a masticating juicer is, you must first know what masticating means.  To masticate is the same as to chew so this is a juicer that chews or grind vegetables and fruits and then gives you juice.

It has got a large screw, or auger that turns inside a mesh screen, or sieve. As the auger slowly grinds, it pushes the crushed fruits and veggies against the tiny holes in the screen, giving you freshly squeezed juice.

It is this slow grinding and crushing action that sets the masticating juicers apart from the more common centrifugal juicers.  A centrifugal juicer uses tiny blades that spin at high speeds to shred the ingredients, like a cheese grater would do with cheese.

You might think that faster is better, but in this case it is not so. Because the blades move so fast a lot of tiny air bubbles get caught in the juice forming a layer of foam on the juice, and causing it to get bad within hours.

Another problem with the centrifugal machines is the heat, because the blades spin so fast they become hot, which in turn makes the juice hot causing oxidation of vitamins and the breakdown of enzymes.  The last problem is that the yield from centrifugal juicers is much lower than that from masticating juicers forcing you to use more fruits and vegetables to make the same amount of juice.

Another benefit of masticating juicers is their versatility – they can juice tougher and stringy ingredients like herbs, leafy veggies and wheatgrass which are high in nutrients and healthy. Many of them can also be used to make nut butter, baby food and cold press linseed and flax seed oils.

One downside is the price, these juicers more expensive than the centrifugal machines but you also get more juice with more nutrients. They are also a little slower but this is hardly noticeable if you don’t make several liters a day.

Pros And Cons


  • They are a little expensive but if you use them often you will save a lot of money on vegetables and fruits because you have to buy less than with a centrifugal machine…
  • They are slow but the quality of the juice is higher…
  • They are often big so make sure you have room…


  • The juice is higher in nutrients, enzymes, and vitamins…
  • You get more juice from your veggies and fruits…
  • You can juice wheatgrass, herbs and leafy vegetables…
  • It can be used to make other things than just juice…

Masticating Juicer Vs Centrifugal Juicer – What Should You Get?

I recommend you look at your needs. Are you only going to make juice ones a week and mainly doing it for the fun of it, then get a centrifugal machine. If you are doing this for the health benefits and are serious about making healthy foods and drinks then you should get a masticating juicer.

What Is The Best Masticating Juicer

Super Angel 5500 JuicerNot all masticating machines are made the same below is a list of top masticating juicers:

The Super Angel Juicer 5500

This juicer is expensive costing more than $1000 but it is the best of the best. It has no plastic parts and comes with a 10-years warranty. It can be used to juice any kind of fruit and vegetables including wheatgrass, more than that it can be used to make many other things like soy milk, baby food, nut butter and Pâté.

For more info go to

Green Star Elite GSE-5000 juicerGreen Star Elite GSE-5000 juicer

This one is half the price of the Angel juicer and still quite good it does have one big problem and that is assembling. It has a lot of parts and it takes some time to get use to putting it back together. It makes great juice and can be used to make many other things as well.

For more reviews visit

Omega VRT 350 HD JuicerOmega VRT 350 HD Juicer

This one is great it has a self-cleaning feature that prevents clogging of the filter and it is the cheapest of the three. The downside is that you can only use this one for juicing and not for anything else.

For more reviews go to

If you found this short article useful please share it and leave a comment…

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How To Cook Asparagus

Here is a guide to cooking asparagus, it covers everything from buying to boiling and how to store your asparagus. Take your time and read through it and you will get a perfect result.

Buying Asparagus

Before you can start cooking it is important that you select some fresh asparagus because the sugar in the plant begins to convert into starch right after harvesting. This causes the asparagus to develop a woody texture and gives a loss of flavour. This is why you should always buy bundles that have been refrigerated or kept on ice. And don’t keep them laying around for more than two to three days.

When selecting asparagus look for stalks with tightly-closed tips that are rich green, smooth and firm.  A dull green color and ridges in the stems are a clear indication of old age. When you look at the cut make sure that the stalks are neither limp nor dry. For more control during cooking select stalks of uniform thickness

How To Prepare Asparagus

Preparing asparagus is quite easy, wash them by softly sloshing them about in a bowl of cold water. Use you fingers to gently remove any dirt or sand form the stalks. Cut of any tough ends and then quickly start cooking them or eat them raw with a dash of olive oil.

There are many ways to cook asparagus below are summaries of the different cooking methods. Click the links to go to more in-depth cooking guide.

Stir Frying – Cut the spears into pieces, add a teaspoon of olive to a pan or wok and stir fry for about 3 minutes depending on the size of the pieces.

Boiling – To boil the asparagus simply boil them for five minutes or until tender in three inches of water. The boiling time may vary depending on the thickness of the stalks

Blanch – Get a big pot, fill about half of it with water and add two teaspoons of salt. Bring the water to a boil when the water is boiling put in the asparagus. Partially cover the pot and wait until the water starts to boil quickly again, uncover the pot and let it cook for 5-8 minutes. When finished move the asparagus to some cold water to stop the cooking process. This insures that they stay crisp and keeps their color.

Steaming – Start by tying the asparagus spears together using cooking string. Tie them both at the bottom and just under the tips. Make sure the bottom ends are at the same level. If you don’t have an asparagus steamer then place the asparagus in two to three inches of boiling water standing up. Cover and steam for five to eight minutes until the tips are tender. Doing it this way you actually boil the bottom ends and steam the tops. To get the best result only steam the youngest, most tender asparagus.

Click Here To See Some Great Asparagus Steamers On Amazon

Roasting – Heat the oven to 450 degree. Place the asparagus on a baking sheet and drizzle some olive oil over them. Roast for about 10-15 minutes.

Grilling – Coat the spears with olive oil and place them on a preheated grill. Grill them for about 5-8 minutes remember to turn them occasionally.

Microwaving – Get a microwave-safe baking dish and lay the asparagus in a circle with the tips pointing to the center. Add 1/4 cup of water and cover. Microwave for about 4 minutes or until done.

Asparagus Storages

Never wash or soak asparagus if you want to store them. Cut the ends of the spears and put them in a jar standing upright. Put about an inch of water in the bottom of the jar. Cover with some plastic or a plastic bag, remember to poke some holes in the plastic to let the asparagus breath. Store them in the refrigerator for two to three days.

If you found this post helpful please share it and leave a comment, I really appreciate your feedback.

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How To Blanch Asparagus

blanched asparagusBlanching asparagus is a great way to make them really tender and crispy. Blanching is done by first boiling the spears for a short time and then quickly move them to cold water. The cold water stops the cooking process which insures the asparagus stay tender. You can find more recipes for asparagus here.

What do you need?

  • Asparagus
  • A bowl of ice water

The Method

Start by gently cleaning the asparagus. Cut or break of the bottom part as it is often dry and chewy.

Either use the asparagus whole or cut them into pieces.

Boil a large pot of water.

While the water starts to boil fill a big bowl with ice water.

Drop the spears into the boiling water. When the asparagus turns bright green move them quickly over to the ice water to cool down. (It usually takes 1-2 minutes for the asparagus to cook)

Please share this guide and leave a comment…

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