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Monthly Archives: November 2016

Brazilian Coffee

From the span of 1880 to 1930, Brazil had a substantial increase in coffee production. By 1920, Brazil supplied 80% of the world’s coffee (imagine having almost the entire world dependent on you for coffee!). In more recent times, Brazil supplies almost 60% of the world’s total production (still not a bad feat to be producing for more than half the world).

So, why was there such a clamor for Brazilian coffee and why is it still true today? Perhaps it can be credited to their unique picking method. Brazil strip picks it traditionally—this means that they will only make a pass or two on a tree. So if there is uneven ripening, all levels of ripeness are chosen.

But even beyond their traditional picking method, Brazil makes such great tasting coffee because they go the natural and pulped natural method route in terms of processing. If you would ask a regular Brazilian on the street about this method, they might just inform you that this traditional processing for the past 150 years (even before pulping machines were available) has helped create this very unique Brazilian coffee blend of complexity and sweetness.

What many do not realize, however, is that Brazilian coffee is very popular, also because of its great diversity throughout the country. Traditionally and through specialty coffee, Brazilian coffee is known to be nutty, mildly sweet, and full of body. Nowadays, through advancements in processing and sorting, it can be intensely sweet with chocolate and caramel notes and complimentary acidic.

The diversity in Brazilian coffee is also brought about by the different coffee growing regions in the country. In the largest coffee-growing region of Brazil, Minas Gerais covers 50% of the country’s production and produces its main specialty coffee sources. The region of São Paulo, on the other hand, is one of the more traditional areas in Brazil for growing, producing pure Arabica coffee, and home to Port of Santos, where coffee leaves Brazil. Espiritu Santo, another growing region, is second in Brazilian coffee production, with 28% of its coffee being Arabica. The warm climate and high altitude region of Bahia, farms 75% Arabica coffee, while the Parana region grows Arabica coffee exclusively. Lastly, the region of Rodonia is dedicated solely to Conilon or Robusta coffee.

Baked Pepperoni Casserole

I tend to keep a lot of pasta in my cabinets and pasta is one of those items that are a necessity to have in the pantry. You can eat it by itself or add some meat to it to create a meal. I needed a meal idea and had several boxes of macaroni noodles. Since my daughter has a love thing for pepperoni, I came up with the idea of baked pepperoni casserole. Here’s my daughter inspired meal for you to try.

Ingredients

1 lb bag/box of elbow macaroni

1 package of sliced pepperoni

1 onion

1 jar spaghetti sauce

1 Tbsp olive oil

1 can black olives

1 8 oz package of mozzarella cheese

¼ cup parmesan cheese

Cook elbow macaroni according to package directions or until al dente which is firm. Please do not overcook noodles in water since you will put the pasta in the oven to cook. Drain the noodles and add in a casserole dish. Chop up the onion and add to a skillet with the olive oil to sauté for a few minutes then put in the casserole dish. Drain the can of olives and add to the casserole. Add the entire package of pepperoni. Use your favorite jar of spaghetti sauce or you can make a homemade sauce if you choose. I like the brand Ragu. Add the spaghetti sauce to the pepperoni casserole. Mix in half the package of cheese to the dish and mix well. Use the rest of the cheese to sprinkle all over the top of the casserole. Then sprinkle the parmesan cheese over of the dish. Add the casserole to a 350 degree oven and bake for 30 minutes or until nice and bubbly. Remove from oven and serve with buttered garlic toast.

Buttered Garlic toast

4 slices of Texas toast

½ stick butter (room temperature)

4 cloves garlic

2 Tbsp parmesan cheese

Mix the butter, garlic and parmesan. Toast the bread and spread the garlic butter on the toast.

Cafe House Braun

This model is ideal for use in Europe and Asia since the power cords are of European/Asian Style and the voltage is 220/240 50Hz. Its price of less than a hundred dollars make it a true bargain for its quality.

What’s good about Braun Kf560 Coffee Maker:

  • This coffeemaker is inexpensive
  • The Braun PureAqua really helps in improving coffee taste by reducing chlorine
  • Can make big batches of coffee quickly (up to 10 cups)
  • Easy and convenient to use
  • Very functional yet simple
  • Great tasting coffee in every pot
  • Like all classic Braun coffee makers, the Kf560 has a sleek design that looks elegant and attractive on any countertop
  • Coffee always comes out very hot
  • Has an adjustable shut-off warming plate that keeps its temperature up to four house after brewing
  • The gold filter helps to improve the taste whilst eliminating the need for paper filters

Other features of Braun Cafe House include:

  • Drip stop when removing the jug
  • Take-out filter basket
  • Large, visible pilot light
  • Pivoting filter basket with overflow protection
  • Easy cleaning
  • Dishwasher-safe carafe and lid
  • Water level indicator
  • Integrated cord storage

Kf560 Things to Consider:

  • If you want a strong pot of coffee, it would be best that you brew 10 cups of coffee to get desired flavor
  • Pause and serve function have been reported to have leaking issues
  • Serving is not made to be a pour and go; one needs to be careful in pouring the coffee or else it may spill
  • Doesn’t have a function/setting that allows you to adjust your coffee’s brewing strength

Gluten Free Cafe

I checked out Kashmir on a sunny Saturday afternoon and was treated to a wonderful chicken breast pakora’s with a beautiful salad. The flavor of the Kashmir menu is cafe style Indian, Thai and Mediterranean food styles. Indian dishes, such as Chicken and Onion Pakoras, Thai dishes, such as chicken satay and fish cakes and Mediterranean dishes such as Chickpea and Zucchini patties, mean that everyone will find something they like.

On the sweeter side I had a lovely real apple Turkish tea and then to investigate the cakes! There are so many to choose from I did not know what to do! All the cakes are baked on site, and therefore are different from your standard range. I have managed eventually to decide on a cranberry cake. It was light, fluffy and fruity.

The home-wares, jewelery and accessories are also fantastic and worth a browse while your food is prepared. Kashmir certainly worth a trip to Redcliffe! Check the details out on our site.

The author, Catherine Harrington, is the creator and owner of Gluten Free in Brisbane.com, which is an online resource for the gluten free community in Brisbane. The site provides useful information on restaurants, cafes, products, and shops that provide gluten free alternatives. We also provide information on practitioners who specialize in diagnosing and managing gluten intolerance as well as gluten free recipe updates.