Podcasts about Feta

Machen wir uns mal nichts vor. Bei aller wirklich großen Liebe zur deutschen Sprache, die jedenfalls von meiner Seite ausgeht, schmiert ein „Hey, Leute“ gegen ein „Ciao, Raggazzi“ natürlich ab. Doppelt gut finde ist es allein schon deswegen, weil es sich auch als Verabschiedung nutzen lässt, aber - hey. Wir stehen hier ja erst am Anfang. Heute ist der wunderbare Musiker Francesco Wilking zu Gast, dessen großartige Songs Ihr kennt oder bitte unbedingt kennenlernen müsst. Francescos aktuelles Projekt ist die Crucchi Gang, liebe ich, Tele kennt Ihr oder Die Höchste Eisenbahn. Francesco wurde 1974 in Freiburg geboren, Mutter Römerin, Vater Bremer. Abitur, Zivildienst, davor und danach: nichts als Musik. Mit seiner Frau Anke und den 2 Kindern lebt er seit 2001 in Berlin. In Toast Hawaii erzählt mir Francesco u.a. von Onkel Tonino, den Artischocken und frischen Venusmuscheln, die direkt aus dem Meer kommen, von Nudeln mit Kichererbsen und Bohnen, wir sprechen über echten Feta und frischen Mozzarella, Risotto aus Milchreis und die Maxime, sich beim Pastakochen niemals vom Herd wegzubewegen. *** WERBUNG Toast Hawaii wird unterstützt von dmBio, die Bio-Lebensmittelmarke von dm-drogerie markt. Ganz nach dem Motto „Natürlich lecker erleben“ bietet dmBio mit mehr als 550 Produkten eine vielfältige Auswahl – von leckeren Snacks für zwischendurch bis hin zu original italienischen Tomatensaucen. Haben auch Sie eine dmBio-Geschichte, die im Podcast erzählt werden soll? Dann schreiben Sie uns gerne unter rustberlin@icloud.com ÖKO-Kontrollstelle: DE-ÖKO-007

Redaktionsmåndag! Clara och Ingo har varit i Uddevalla med allt vad det innebär i form av fotbollscup, öl och jättebra/usla DJs. Jonte har bränt sig. Även prat om barnprogram, andra poddar, Marvels förfall och prutta fisa bajsaLyssna på Godmorgon utan reklam och få ett extra avsnitt i veckan: https://premium.pod.space/studiosusanneGodmorgon på Instagram: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠https://www.instagram.com/godmorgonpodd/⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠www.gamang.se

Hello!Welcome to the Recipe of the Week on a Saturday by The Delicious Legacy!Today we're going to Mani peninsula in Southern Peloponnese to try a unique hearty dish from the mountainous villages of Barthounohoria.Chicken smothered with onions and feta cheese!Enjoy!ThomDon't forget:The Serve It Forth Food History Festival is back on the 17th of October!Early bird tickets on discount all July, for just £10 (plus booking fee) here:https://www.eventbrite.com/e/serve-it-forth-food-history-festival-2026-tickets-1992224789976?aff=oddtdtcreatorSupport the podcast on Ko-Fi and Patreon for ad-free episodes!https://ko-fi.com/thedeliciouslegacypodcasthttps://www.patreon.com/c/thedeliciouslegacySupport this show http://supporter.acast.com/the-delicious-legacy. Hosted on Acast. See acast.com/privacy for more information.

Hvad sker der, hvis man er vågen i 24 timer på Roskilde Festival? Det satte Felix Thorsen Katzenelson og hans lydkollega Jonas Bach-Madsen sig for at undersøge - og gik fra at være veludhvilede journalister til at blive ølbongende, jointrygende og smatdansende festivalgæster. Fra klokken 6 til 6 mødte de veninder på bongjagt, fyre med fetaopskrifter, festlige frivillige og en masse kærlighedspåvirkede festivalgæster. See omnystudio.com/listener for privacy information.

This combination of sweet watermelon, fresh herbs, and salty feta cheese hits all the right notes. It tastes great, it's heart-healthy, and it's an easy summer recipe! It's also low in fat and high in potassium and vitamins A and C, and has 1.5 grams of fiber per serving. What more could you want? This Watermelon Feta Salad was one of three dishes prepared by the Connally Memorial Medical Center Café staff and provided for guests to sample at a recent Heart to Heart Healthy Cooking Class. It takes just 15 minutes to make with readily available ingredients. This recipe... Article Link

Recipe Salsa verde Handful basil Handful parsley Handful mint leaves 2 cornichon chopped 4 capers 1 teaspoon Dijon mustard 1 tablespoon white balsamic or lemon juice 75ml olive oil Salt and pepper to tasteBlend together500g lamb leg steaks Oil for rubbing Seasalt 500g baby potatoes, boiled, cooled and cut in half 8 scallions, split in half lengthwise 75g feta cheese Rub the lamb leg steaks with oil and season with seasalt. Place on grill and cook for 3 minutes each side. Allow to rest. Toss the potatoes in a tablespoon of oil and place on the grill cut side down. Cook until marked and flip over, scatter with salt. When cooked toss a dollop of the salsa verde in and mix well. Place the scallions on the grill to wilt and toss into the potatoes. Place on a platter. Slice the lamb and arrange over the potatoes. Drizzle over the remaining salsa and crumble over the feta.

Walter Ludwig -Der Schauspieler Walter Ludwig steht ab Ende Juni bei den Schlossspielen Kobersdorf in dem Stück „Der nackte Wahnsinn“ auf der Bühne. In der „Mahlzeit Burgenland“-Küche serviert er Farfalle mit Feta.

RecipeSalsa verde:Handful basil Handful parsley Handful mint leaves 2 cornichon chopped 4 capers 1 teaspoon Dijon mustard 1 tablespoon white balsamic or lemon juice 75ml olive oil Salt and pepper to tasteBlend together500g lamb leg steaks Oil for rubbing Seasalt 500g baby potatoes, boiled, cooled and cut in half 8 scallions, split in half lengthwise 75g feta cheese Rub the lamb leg steaks with oil and season with seasalt. Place on grill and cook for 3 minutes each side. Allow to rest. Toss the potatoes in a tablespoon of oil and place on the grill cut side down. Cook until marked and flip over, scatter with salt. When cooked toss a dollop of the salsa verde in and mix well. Place the scallions on the grill to wilt and toss into the potatoes. Place on a platter. Slice the lamb and arrange over the potatoes. Drizzle over the remaining salsa and crumble over the feta.

Most people know Blake's from the cider mill out in Armada, MI.Five years ago, Bobby Blake took that heritage and launched Bakehouse 46. Today they have six locations across Metro Detroit, from Ann Arbor to Grosse Pointe, and a menu that covers cupcakes, gourmet donuts, savory pastries, bagels, and a full cafe line. They make their donuts fresh in every single store, every morning.I invited Bobby on the show the week before our 313 Studio Launch Event because I needed to taste test what we were serving 130 guests… We ended up just recording the whole thing live!In the episode we covered:→ How Bakehouse 46 grew from a cupcake concept to a full bakery and cafe operation→ What makes the gourmet donut lineup different from the cider mill classics→ The new savory pastry line and where that idea came from→ Why they keep the classics on the menu alongside the monthly rotating specialsBobby, thank you for showing up and agreeing to record last minute. Your baking speaks for itself… But you made it an awesome conversation too.*Chapters*0:00 - Welcome & Intro to Bakehouse 461:07 - Bobby Breaks Down the Bakehouse 46 Story2:05 - Six Locations and What They Offer2:36 - The Cupcake Lineup Explained3:18 - Starting With the Donuts4:32 - Classic Cider Mill Donut vs. Gourmet Donut6:00 - Apple Pie Gourmet Donut Taste Test8:27 - Moving Into the Savory Pastries10:26 - Spinach & Feta and the Margherita Pastry11:40 - Croissants and Bagels15:07 - The Cupcake Taste Test17:13 - Campfire Cupcake and the Monthly Specials19:37 - Final Verdict and Event Preview22:04 - Where to Find Bakehouse 46*Connect with Bobby*https://www.linkedin.com/company/bakehouse46/https://www.instagram.com/bakehouse46/https://www.facebook.com/Bakehouse46/https://www.bakehouse46.com/Become a supporter of this podcast: https://www.spreaker.com/podcast/the-dillon-england-show--6370921/support.*Connect with Dillon*https://www.instagram.com/thedillonenglandshow/https://twitter.com/imdillonenglandhttps://www.linkedin.com/in/dillonmengland/https://www.facebook.com/dillon.england.5*Sponsor — Broadcast Brew (Low-Acid Coffee)*Order our LOW ACID COFFEE “THE BROADCAST BREW”Thank you to Cool Beans Coffee Brewery for your partnership.https://www.coolbeanscoffeemi.com/product-page/broadcast-brew-low-acid-blend*ABOUT THE DILLON ENGLAND SHOW*Authentic conversations with interesting people across personal growth, entrepreneurship, and lifestyle — direct, faith-forward, Detroit grit.Subscribe for full conversations and weekly clips.Share this with someone on your leadership team.Comment your biggest takeaway.

Coincidint amb el Dia Mundial del Medi Ambient, l'alumnat de 1r d'ESO de l'Institut Coll i Rodés presenta des d’avui els resultats del projecte de recerca científica “Observadors del Mar”. La iniciativa els ha permès «investigar la presència de microplàstics i mesoplàstics a les platges de Lloret de Mar», segons la professora Maria Torrente, i aprofundir en el coneixement dels efectes que aquests residus tenen sobre el medi marí. El projecte culmina amb una exposició oberta a la ciutadania que es podrà visitar des d'avui i fins al 12 de juny al Puntet i del 12 al 19 de juny al Puntet de Fenals. La mostra recull el treball desenvolupat pels estudiants durant el curs i presenta els resultats d'una investigació que combina observació directa, anàlisi científica i sensibilització ambiental. Una de les professores, ultimant l’exposició del projecte ‘Observadors del Mar’. L'exposició s'estructura en tres àmbits principals. En primer lloc, una mostra fotogràfica permet conèixer la realitat actual de les platges i la problemàtica dels residus plàstics al litoral. En segon, diversos pòsters científics expliquen la metodologia emprada i les conclusions obtingudes durant el procés de recerca. Finalment, els visitants podran veure les campanyes de sensibilització en format stop-motion creades pels mateixos alumnes, amb missatges orientats a fomentar actituds més respectuoses amb el medi ambient. A través d'aquest projecte, els joves han desenvolupat competències en recerca científica, treball en equip i comunicació, alhora que han pres «consciència de la necessitat de protegir els ecosistemes marins davant l'impacte creixent de la contaminació per plàstics«.

Es ist mal wieder unverschämt früh und die Gemüter sind leicht neben der Spur. Während Zora nach Wochen voller Sport und Ernährungsplan endlich wieder ein bequemes „nice tight“-Gefühl in ihrer Jeans feiert, hat Hanna Schwangerschaftsgelüste und rettet sich mit Flink für den perfekten griechischen Salat mit extra viel Krümel-Feta. Kulinarisch wird ohnehin direkt wieder ordentlich aufgetischt. Hanna blickt auf ihr Frühlings-Pop-up mit gebackenen Radieschen und kinderleicht herzustellendem Estragon-Granité zurück, während bei Zora zum Nachfeier-Geburtstag mit Rhabarber-Puddingteilchen und Kladdkaka eskaliert wurde. Dazu gibt es Einblicke in Hannas Ernährungsumstellung während der Schwangerschaft und ihre neue Berliner U-Bahn-Hygiene. Das Dreierlei dreht sich heute passend zur Saison um die feine Himbeere. Von Uromas nostalgischem Himbeersirup über herzhaften Linsensalat mit Tomaten und Sumak bis hin zu Zoras Pro-Tipp, festen Vanillepudding direkt in die Beeren zu spritzen, ist alles dabei. Im Service wird außerdem eine Frage aus dem Cream Team zur Resteverwertung von Chipotle-Paste beantwortet: Mayo und Chipotle-Butter auf gegrilltem Maiskolben – klingt geil! Nebenbei wird noch kurz das ewige, dunkle Gerüst-Drama im Blattgold besprochen. Beim Feierabendbier blicken die beiden voller Vorfreude auf ihr baldiges Wiedersehen in Hamburg beim Kochbuch-Release von Mauricio Oster. Während Hanna noch das perfekte Black-Tie-Abendkleid für eine Hochzeit sucht, steht für Zora ein Solo-Trip nach München an – das allererste Mal ohne den kleinen „Krötenmann“.

In this week's episode, we break down the cultural messaging of “eat as little as possible”, “control your hunger”, “shrink your body” and the constant struggle to lose weight. In a society where it feels like GLP-1s are more of the norm than the exception, I'm afraid we have lost our way by equating thinness with health. I'll break down how restriction can cause binge eating behavior, increase food noise and preoccupation with food, and why feeding your body is actually your responsibility for health. This week's recipe is Sweet Potatoes with Honey and Feta. Schedule a visit today at www.bodymetrixhealth.com.

This week, Jon, Ali, and Austin are all back on the couches as they tackle the logistics of splitting up a shared cow, debating everything from steak sizes to how much ground beef everyone should take. Along the way, Jon may have found a new favorite with a spinach and feta chicken sausage, and the group shares their thoughts on the flavor. To wrap things up, they react to a wild moose fight video, bringing some classic Meatgistics energy to the episode. It's a mix of meat planning, taste talk, and outdoor chaos you won't want to miss.  

Mozzarella, burrata, feta : le match du printemps commence ! Mozzarella, burrata, feta : on les consomme souvent - salades, plats méditerranéens, recettes de saison…mais pas toujours correctement

Wild garlic mole 1 tablespoon oil 1 shallot, finely chopped 1 clove garlic, minced Handful wild garlic leaves, shredded Handful coriander chopped 75g purple sprouting broccoli 2 green chillis, deseeded and chopped 2 tablespoons pumpkin seeds Zest and juice 1 lime 50ml olive oil Shred the broccoli and cook in boiling salted water for a minute. Drain and cool. Cook the onion and garlic in the oil until soft and add the chillis. Cook for a minute. Place the mixture in a jug and blend with the wild garlic, coriander, broccoli, pumpkin seeds, lime juice and zest and oil. Check seasoning. Tostadas 6 soft flour tortillas Oil for cooking Cut 3 rounds out of each tortilla. Fry in oil until crisp and set aside.Grilled asparagus 8 asparagus stems Oil for brushing 75g feta cheese crumbled Bring a pan of water to the boil and season with salt. Trim the tough bottom of the asparagus and add to the water. Cook for about 3 minutes – check if a knife goes in. Drain, brush with oil and cook on a grill pan to mark. Cut the stems into 4 slices Spoon some mole onto the tostadas and top with asparagus and crumble of feta.

Valet närmar sig och temperaturen ökar i regionen. Politikerna i Region Gävleborg har nu beslutat om politikerarvoden för nästa mandatperiod. Hör spelet bakom och vilka som röstade för och emot ökade arvoden och vad säger väljarna om det.

Send us Fan MailWelcome to our last Three Kitchens Podcast regular format recipe episode! There will be one more episode next week to close out the show - be sure to come back for that one. And thank you so much for listening! >> The entire episode catalogue will still be available right here, where you like to listen!

Avec : Jacques Legros, journaliste. Frédéric Hermel et Carine Galli, journalistes RMC. - Accompagné de Martin Bourdin et sa bande, Charles Magnien s'invite à la table des français pour traiter des sujets qui font leur quotidien. Société, conso, actualité, débats, coup de gueule, coups de cœurs… En simultané sur RMC Story.

Welcome to Greek News Global for 10 April 2026, with Tom Skolarikis. In this Bulletin: Greeks globally prepare for Easter. Lamb prices in Greece soar. The US and EU cheesed off over Feta... and Petrounias again, the lord of the rings.Send us Fan MailSupport the showEmail us at ouzotalk@outlook.comSubscribe to our Youtube: https://www.youtube.com/@OuzoTalkFollow us on Facebook: https://www.facebook.com/OuzoTalkFollow us on Instagram: https://www.instagram.com/ouzo_talk/

Lietuvos pieno gamintojus vienijanti asociacija ketvirtadienį prie Vyriausybės surengė protesto akciją, kurioje pieną dalino nemokamai – taip buvo siekiama parodyti, kokią mažą dalį galutinės jo kainos gauna pieno gamintojai. Ūkininkai sako atsidūrę ties išlikimo riba, nes supirkimo kaina du ar tris kartus mažesnė nei savikaina. Politikai protestuojančius ramino greitų sprendimų pažadais.Feta - sūris, naudojamas salotose, kepiniuose ir net desertiniuose užkandžiuose. Plačiai naudojamas tradicinėje graikų virtuvėje, jau spėjo išplisti ir kitos valstybėse. Deja, dėl nemalonumų žemės ūkyje šiemet graikijos sūrininkai, manoma, pagains gerokai mažiau šio produkto.Praėjusią savaitę Panevėžyje buvo minimas publicistės, rašytojos, visuomenės bei politikos veikėjos Gabrielės Petkevičaitės-Bitės gimimo jubiliejus. Puziniškio dvaras - vieta, kurioje ji praleido didžiąją gyvenimo dalį. Dabar čia veikia muziejus, kuriame susipina istorija ir edukacinė veikla.Ved. Arneta Spaičė

We bring all the flavours for this brilliant comedian.  Harriet Kemsley is an English stand-up comic, writer and actress. You'll know her from appearances on shows including Live At The Apollo, 8 Out Of 10 Cats, Hypothetical and Last One Laughing. She also hosts a podcast with Amy Gledhill, Single Ladies In Your Area, which navigates the world of dating in your 30s. Harriet joins Nick and Angela to chat about her upcoming show, Floozy, which tours the UK from October, right into the start of 2027. Tickets are on sale now.   There's a reason we always ask guests for their likes and dislikes, and it's showcased in this episode, because there are just one or two things Harriet can't - or won't - eat. From allergies to preferences and a hatred of big tomatoes, we learn everything about Harriet's palate before Angela serves up the perfect plate: golden aubergine with purple sprouting broccoli, honey baked feta & preserved lemon dressing, a recipe by Diana Henry. For Harriet, the feta is substituted with a vegan cheese and the pistachios are kept out of the kitchen. There's no shortage of great drinks, too, with a Crodino to start, followed by a glass of Eminence de Bijou and our first coke float for dessert, made with Booja-Booja vegan choc salted caramel ice cream. It's a total feast of an episode with the hilarious Harriet that includes tales of pet snails and the stress of having an allergic reaction on your honeymoon. Plus, we find out a sure-fire way to improve the lives of single ladies everywhere.   You can watch full episodes of Dish on YouTube and on Spotify.  All recipes from this podcast can be found at waitrose.com/dishrecipes The recipe for the golden aubergine with purple sprouting broccoli, was created for Waitrose by Diana Henry.  A transcript for this episode can be found at waitrose.com/dish If you want to get in touch with us about anything at all, contact dish@waitrose.co.ukDish from Waitrose is made by Cold Glass Productions Learn more about your ad choices. Visit megaphone.fm/adchoices

Ostermontag, Familienessen und die ewige Frage: „Wer bringt was mit?“ Während für den echten Anlass ganz entspannt auf Bewährtes gesetzt wird, entsteht im Podcast etwas Neues – und zwar ein Salat, der mit klassischen Vorstellungen so gut wie nichts zu tun hat. In dieser Folge von Null Sterne Deluxe – Kochen, aber lecker! geht es um einen Belugalinsensalat, der mehr ist als nur eine Beilage. Mit bissfesten Linsen, cremigen Süßkartoffeln, salzigem Feta, frischem Rucola und fruchtigen Granatapfelkernen entsteht ein Gericht voller Kontraste. Du erfährst, warum Belugalinsen unbedingt ohne Salz gekocht werden sollten, wie du Textur und Geschmack gezielt steuerst und warum dieser Salat genau das Gegenteil von „langweilig“ ist. Ein Gericht für den Frühling – leicht, raffiniert und überraschend intensiv.

À Madagascar, Pâques coïncide pour les paysans de certaines régions avec la période de récolte du riz. Pour célébrer cette « double fête », les Betsileo – l'une des 18 ethnies de Madagascar installée sur les Hautes Terres centrales – ont pour coutume de préparer un beignet sucré à base de farine de riz. Le feta, comme on l'appelle, est partagé avec les amis et la famille après la messe du dimanche ou lors de balades dans la nature le lundi de Pâques. De notre correspondant à Antananarivo, Le feta, une spécialité traditionnelle de l'ethnie betsileo, continue de rassembler les familles autour d'un rituel culinaire transmis de génération en génération. Pour préparer cette recette, le riz utilisé, au parfum légèrement sucré, est transporté spécialement depuis la région d'Amoron'i Mania, située à quelque 250 kilomètres au sud d'Antananarivo. « C'est l'odeur de la campagne. Cela a toujours un goût à part. Tout est à part quand cela vient de chez nous », confie Bodo, gouvernante dans une famille betsileo de la capitale de Madagascar. La préparation du feta demande du temps et une certaine rigueur. « Tout d'abord, il faut mettre le riz dans de l'eau pendant 24 heures. Après, il faut égoutter, piler, puis encore passer à la passoire pour qu'il n'y ait plus que la farine de riz, sans grumeaux », explique-t-elle. Autour d'une natte installée dans la cour de la maison familiale, les enfants mélangent des bananes écrasées à la farine de riz, ajoutent un peu d'eau et une touche de sucre, avant de saupoudrer le tout de pistaches pilées. « Un moment de joie pour ceux qui cultivent » Marie-Odette Rasoarimalala, une amie de la famille âgée de 59 ans, observe la scène avec attention. Vêtue d'un chapeau betsileo aux rayures vertes, elle découpe soigneusement de grandes feuilles de bananier, utilisées pour envelopper la pâte. « Nous honorons cette tradition tous les ans. Cette recette permet de fêter la récolte, c'est un moment de joie pour ceux qui cultivent. Le riz n'est plus dans les rizières ni éparpillé au sol pour le séchage. Il est stocké sous terre ou dans des greniers, et c'est alors qu'on réserve des grains à la préparation du feta. Les Betsileo font encore beaucoup cette recette dans la région d'Amoron'i Mania, mais ça commence à se perdre chez ceux qui vivent à Tana. Certains ne savent même pas ce que c'est. C'est donc aussi un moment d'apprentissage pour les enfants », souligne-t-elle. Ces beignets sont assez proches du koba, une pâtisserie très connue à Antananarivo notamment. Ils sont placés dans une marmite par Odile Ratolojanahary pour une courte cuisson à la vapeur. « Quand le calendrier des récoltes coïncide avec Pâques, c'est une double fête, une double joie ! Dans certains cas, le feta cuit le temps d'aller à l'église. À la fin de la messe, c'est prêt et on peut le partager. C'est sucré et doux, c'est très bon », se réjouit-elle. Le lundi de Pâques, jour férié, il est de coutume pour les Malgaches de partir en famille ou entre amis faire une excursion dans un coin de nature. Avec, chez les Betsileo, du feta pour se rassasier. À lire aussiInsécurité alimentaire à Madagascar: 1,8 million de personnes sont dans «une situation très préoccupante»

Welcome to Greek News Global for 26 March 2026, with legendary Greek-Australian journalist, John Mangos. In this Bulletin: Orthodox Easter set to be disrupted by tensions in the Middle East. Transport of the ‘Holy Fire' almost certain to be curtailed. Tourism to Greece surges despite travel warnings. The new free trade agreement deems ‘Feta' Belongs to Greece.Send us Fan MailSupport the showEmail us at ouzotalk@outlook.comSubscribe to our Youtube: https://www.youtube.com/@OuzoTalkFollow us on Facebook: https://www.facebook.com/OuzoTalkFollow us on Instagram: https://www.instagram.com/ouzo_talk/

20260324 Herbie's Community Cooking Corner Originally Broadcasted March 24, 2026, on ACB Media 5 Participants joined me for another cooking adventure. This time: Potato Chowder with Cream cheese and Bacon with Roasted Carrot and Avocado Salad presented by Mary-ann. If you cook along, you need the following: ·      4 to 5 cups of water ·      8 cups of diced potatoes Yukon gold or red skinned about 4 pounds ·      2 envelopes Lipton Onion soup mix ·      2 8-ounce packages of cream cheese cut into small cubes ·      1 pound bacon cooked and crumbled or chopped. ·      1 lb. carrots, peeled and cut into 3-inch segments. ·      2 garlic cloves chopped ·      1 shallot, sliced thin ·      1 tbsp fresh thyme leaves or ½ tbsp dried ·      1/4 tsp ground coriander ·      Kosher salt ·      Freshly cracked black pepper ·      1-2 large avocado, peeled and cut into wedges ·      3 cups mixed baby greens ·      1/3 cup extra virgin olive oil ·      5 tbsp orange juice ·      2 tbsp Lemon juice ·      1 tbsp red wine vinegar ·      1 tsp red pepper flakes ·      1 to 2 tbsp honey ·      1/2 cup of Feta cheese ·      2 tbsp toasted sunflower seeds ·      2 tbsp toasted sesame seeds Herbie takes requests for future recipes or if you want to present a cooking demo. Subscribe to the ACB Cooks email list Email the ACB Cooks Find the Cooking Corner on Youtube Find most of my recipes here

Australia finally strikes a free trade agreement with the European Union, Yumbah Aquaculture to shut down its operations on Kangaroo Island, and rural SA retailers running short on both diesel and fertiliser.

Learn more about your ad choices. Visit megaphone.fm/adchoices

Shepherd Pie Jackets with fennel and feta salad Shepherd Pie Jackets 4 large baker potatoes, scrubbed 250g lamb mince 1 tablespoon oil 1 onion, finely chopped 2 cloves garlic 1 stick celery, finely chopped 1 small tin chopped tomatoes 1 tablespoon tomato puree 250ml beef stock 1 tablespoon Worcestershire sauce 50ml milk 125g finely grated cheddar Bake the potatoes in a 180oc oven for about 45 minutes or until cooked through. Heat a pan until smoking hot and add the lamb mince. Cook until sealed off well. Drain off the fat and add the onion, garlic and celery to the pan and cook for about 10 minutes. Add the tomato puree, tomatoes, stock and Worcestershire sauce and simmer for 20 minutes. Check seasoning. Cut the potatoes in half while warm and scoop out the flesh. Mash the flesh with the milk and season to taste. Place the shells in a baking tray and spoon the mince. Spoon or pipe the potato on top and then sprinkle with the cheese. Bake in a 180oc oven for about 20 minutes or until golden and bubbling. Fennel and feta salad 1 tablespoon white balsamic vinegar ½ teaspoon Dijon mustard 75ml olive oil 1 teaspoon honey Salt and pepper to taste 1 bulb fennel 1 little gem lettuce 75g crumbled feta Whisk the vinegar, mustard and oil together with the honey and season to taste. Cut the fennel in half and remove the core. Slice as thinly as you can and toss into the dressing. Toss in the feta. Shred the lettuce and mix in.

348: Does dairy love you back… or is it low key sabotaging your skin, gut, and sinuses? Today I'm sharing my very personal, very real journey with dairy, from going fully dairy free during my worst gut struggles to slowly rebuilding tolerance with cultured options like Greek yogurt. I'm breaking down why some forms, like stretchy melty cheeses, still wreck me, while others work beautifully, and why fat content has suddenly changed the game for my body. We're talking mucus, breakouts, lactose vs intolerance, A2, raw milk, portion size, and why this doesn't have to be an all or nothing conversation. Your body changes, your digestion evolves, and what worked three years ago might not work today. If you've ever said “dairy just doesn't sit right with me,” this episode might help you figure out why. Topics Discussed: → How dairy has affected me over the years → How to introduce diary into your diet → Why some cheese can cause issues others don't → It's not all about ingredients but the process  → Is raw dairy REALLY ok and why I stopped drinking it → Sheeps milk, goats milk, and A2 dairy  → Why it's not an all or nothing approach when it comes to consuming dairy As always, if you have any questions for the show please email us at digestthispod@gmail.com. And if you like this show, please share it, rate it, review it and subscribe to it on your favorite podcast app.  Timestamps: → 00:00:00 - Introduction  → 00:03:51 - Dairy experimentation  → 00:07:29 - Feta cheese  → 00:10:06 - Raw dairy + gut health  → 00:11:41 - Fat content  → 00:17:53 - Personal experience  → 00:21:06 - Portion size  Sponsored By:  → Pique Life | https://piquelife.com/digest for up to 20% OFF and a free starter kit → LMNT | Get your FREE sample pack with any LMNT purchase at https://drinklmnt.com/DIGEST Further Listening: → Non-Dairy Milk Brand Reviews | BOK Check Out Bethany: → Bethany's Instagram: @lilsipper → YouTube → Bethany's Website → Discounts & My Favorite Products → My Digestive Support Protein Powder → Gut Reset Book  → Get my Newsletters (Friday Finds) Learn more about your ad choices. Visit megaphone.fm/adchoices

Ever wonder what two former personal chefs actually eat in a day?If you're constantly asking, “What's for breakfast, lunch, or dinner?” This episode is packed with easy meal ideas and real-life recipes to reduce that feeling of overwhelm, and deliver practical inspiration you can use all week. In this episode, you'll learn how to:Upgrade your breakfast with a simple Turkish-inspired egg dish or a skillet pancake that brings joy to any morningMake lunchtime easier with smart leftover transformations and a few make-ahead, deli-style salads Discover two flavorful sheetpan dinners, and a one-pot meatless main we're making on repeatTune in now, peek inside our kitchens, and leave with fresh ideas for the week ahead!***For more recipes and cooking inspiration, sign up for our free Substack here. And join us on our live monthly calls by upgrading your subscription to paid!***Links: Day 1Sonya:Breakfast – Yogurt bowl with homemade granola, flax, kiwi, blueberries, goji berries and homemade granola.Kari's granola recipe is from Sony'as cookbook, Braids, and David Leibovitz has a a really good loaded tahini granola recipeLunch – Golden egg salad, black sesame rice crackers, tangerine, carrots, sauerkraut, radishes, grapes, pickled kohlrabiDinner – Tomato lentil stew with crispy potatoes, by Hetty Lui McKinnon for NYT Cooking (unlocked)Kari:Breakfast – Dutch Baby recipe by Florence Fabricant from NYT Cooking (unlocked), made with Einkorn flour and inspired by the recipe in Einkorn Made Easy by Adrian J.S. HaleLunch – Huevos Rancheros by Kay Chun for NYT Cooking (unlocked), made with leftover refried beans and salsa from takeout Dinner – Roasted Cauliflower with Feta & Dates Sheet Pan Salad by Kendra Vaculin for Bon Appetit (radicchio and shredded cabbage was subbed for the arugula, and hazelnuts were swapped for pistachios )Day 2Sonya:Breakfast – Turkish-inspired eggs, but instead of poached eggs, they were fried in butter spiced with smoked paprika and aleppo pepper, once...

During the postproduction for his latest film – which will be screened at the Sundance Film Festival in 2026 - director Visar Morina took the time to talk to us about producing, getting lost in music, the joy of reading Annie Ernaux, his love for Feta – and most wonderfully, his deep understanding for Homer Simpson. Enjoy! Find out more about Visar and his latest work: https://www.felix-bloch-erben.de/de/fbe/agentur/29634 You can find us on Instagram: https://www.instagram.com/shorttake/?hl=de

Yamah Sado-zai and Chris Ahmanstan join Henry in studio to talk about their restaurants Spicy Feta and Ariana Bistro. Yamah talks about his roots in Afghani food, how his family supported him when he was starting out and where the idea to get into the restaurant industry came from. Henry asks about the number one thing that triggered Yamah in moving from struggle to prosperousness. Henry shares how he found Ariana Bistro and how he fell in love with the food. Yamah and Chris discuss the merits of their locations and the energy they create in their space. They dig into how Spicy Feta was born and what about their food separates them from their kabob competitors.

This week on Toilet Radio: Further updates on Dogma, the worker exploitation factory that also sometimes releases music. We talk about the saga of Vitriol, a tech death band that dumped their singer on the side of the road in the middle of nowhere on the middle of a tour. We had a twinge of sympathy for Kyle, the singer, until he started tweeting about his alter ego. Cradle of Filth, a licensed limited partnership, is being sued by former members for a ton of valid reasons including Dani Filth saying some out of pocket dumb bullshit about them. Music: it's a still a business, just not a profitable one. Music featured on this episode: Enragement – Hypercarniverous This program is available on Spotify. It is also available on iTunes or whatever they call it now, where you can rate, review, and subscribe. Give us money on Patreon to get exclusive bonus episodes and other cool shit.

Der Name Yorgos Pan Cosmatos klingt zwar so griechisch wie Feta, Ouzo und Sirtaki, der werte Herr stammt allerdings aus dem schönen Florenz und feierte seine größten Erfolge in den USA mit Krachern wie RAMBO 2 (1985), COBRA (1986) und TOMBSTONE (1993). Doch bis es dazu kam, backte Mister Cosmatos in europäischen Gefilden kleinere Pitas. Für HEISSKALTES BLUT (The Beloved/Sin, 1971) konnte er mit Raquel Welch gleich einen veritablen Megastar gewinnen, um seine Variation einer klassischen Tragödie zu erzählen. Weniger fühlig, aber ebenso harsch ist DAS MASSAKER – DER FALL KAPPLER (aka Rapressaglia – Tödlicher Irrtum, 1973) geraten, in der sich Richard Burton als strammer Nazi-Offizier ungewollt für ein grausames Kriegsverbrechen verantwortlich zeichnet. Und selbst der mit Richard Harris, Sophia Loren, Burt Lancaster, Ava Gardner, Martin Sheen und Officer Nordberg stargespickte CASSANDRA CROSSING – TREFFPUNKT TODESBRÜCKE (1976) geht dahin, wo es weh tut. Etwas leichter wird es erst im abenteuerlichen FLUCHT NACH ATHENA (1979), in dem Roger Moore den britischsten Nazi aller Zeiten spielen darf, dessen Charme selbst Elliot Gould, Richard Roundtree und David Niven den Kopf verdreht. Dazu gibt's jede Menge Zoten, Explosionen, Kojak und die hinreißende Claudia Cardinale in Liebe und Tanz vereint. Herz, was willst du mehr?

Brigitte Fassbaender representa la seriositat, el rigor i l'autoexig

El pas de Luigi Alva pel m

You join us this week in the virtual world. Keys has just come back from their holiday in Athens and was amazed by the buildings made of feta, Micky has been doing some suspicious DIY and Lucas nearly bought lingerie in Barcelona. If anyone from Greece is watching can you confirm if Keys is right? We couldn't record a Patreon exclusive this week but we hope you enjoy this episode!Sarah: https://www.sarahkeyworth.co.uk/Micky: https://www.mickyoverman.com/Lucas: https://www.lucasjefcoate.com/ Hosted on Acast. See acast.com/privacy for more information.

You join us this week in the virtual world. Keys has just come back from their holiday in Athens and was amazed by the buildings made of feta, Micky has been doing some suspicious DIY and Lucas nearly bought lingerie in Barcelona. If anyone from Greece is watching can you confirm if Keys is right? We couldn't record a Patreon exclusive this week but we hope you enjoy this episode!Sarah: https://www.sarahkeyworth.co.uk/Micky: https://www.mickyoverman.com/Lucas: https://www.lucasjefcoate.com/ Hosted on Acast. See acast.com/privacy for more information.

Siga a gente emhttp://youtube.com/@diariodebordopod

Transforming your health is more fun with friends! Join Chef AJ's Exclusive Plant-Based Community. Become part of the inner circle and start simplifying plant-based living - with easy recipes and expert health guidance. Find out more by visiting: https://community.chefaj.com/ ORDER MY NEW BOOK SWEET INDULGENCE!!! https://www.amazon.com/Chef-AJs-Sweet-Indulgence-Guilt-Free/dp/1570674248 or https://www.barnesandnoble.com/w/book/1144514092?ean=9781570674242 GET MY FREE INSTANT POT COOKBOOK: https://www.chefaj.com/instant-pot-download MY BEST SELLING WEIGHT LOSS BOOK: https://www.amazon.com/dp/1570674086?tag=onamzchefajsh-20&linkCode=ssc&creativeASIN=1570674086&asc_item-id=amzn1.ideas.1GNPDCAG4A86S Disclaimer: This podcast does not provide medical advice. The content of this podcast is provided for informational or educational purposes only. It is not intended to be a substitute for informed medical advice or care. You should not use this information to diagnose or treat any health issue without consulting your doctor. Always seek medical advice before making any lifestyle changes. The Plant-Based Cheese Lover's Cookbook This collection of 12 cheese recipes and 18 Cheesy Creations that showcase them will bring the joy of cheese back into your life. Our cookbook also has chapters on: Agar, Using the Right Blender, The Plant-Based Cheese Pantry, and FAQ with a lot of troubleshooting questions answered. So we're hoping this is a very useful guide for you for making some of your cheeses. Here are our SendOwl Affiliate Links: Gracious Vegan https://bit.ly/gracvegan PLANTifull Fare http://bit.ly/TVHB-PLANTifull-Fare

Fredag! Det blir skådisception, Polen, vetelängd, pung och gymnastik. Har du ett skvaller som fler borde få höra? Maila det till kafferepetpod@gmail.comMissa inte vår månatliga systerpodd Cigarrummet. Bli prenumerant på www.underproduktion.se/cigarrummet7:15 - Gymnasten Måns15:45 - Åkermunken23:55 - Bröllopstalet29:20 - Rånad i Warszawa 32:00 - Bertil Duva40:50 - Nudiststranden48:50 - Kebabsås i Krakow55:10 - Feta fettot 2.01:05:50 - Dagen syrran dog Hosted on Acast. See acast.com/privacy for more information.

Gretchen Lowe talks Emile through this delicious sounding recipe from her new book My Weekend Table. Gretchen says this salad goes well with her quick roast chicken recipe; that's also in the book.

Support the sponsors to support the show! Stop putting off those doctors appointments and go to Zocdoc.com/Soder to find and instantly book a top-rated doctor today. That's ZZocdoc.com/Soder  https://www.zocdoc.com/?utm_medium=audiopodcast&utm_campaign=soder The Golden Retriever of Comedy Tour is coming to your city! Get tickets at https://www.dansoder.com/tour Sep 5-6 - Phoenix,AZ Sep 25 Los Angeles, CA Sep 26 Seattle, WA Sep 27 Portland, OR OCT 3 Tucson, AZ Oct 4 Denver, CO Oct 9 Knoxville, TN OCT 10 Atlanta, GA Oct 11 Louisville, KY Oct 24 Providence, RI OCT 25 Nashville, TN NOV 7 San Antonio, TX NOV 8 Austin, TX NOV 13 Iowa City, IA Nov 14 Minneapolis, MN NOV 15 Madison, WI NOV 21 Kansas City, MO NOV 22 St. Louis, MO DEC 5 Vancouver, BC DEC 6 Eugene, OR DEC 12 Columbus, OH DEC 13 Royal Oak, MI Follow Mike Vecchione https://www.instagram.com/comicmikev/?hl=en https://mikevecchione.com/ https://www.youtube.com/watch?v=IvXAipyxI-k PLEASE Drop us a rating on iTunes and subscribe to the show to help us grow. https://podcasts.apple.com/us/podcast/soder/id1716617572 Connect with DAN Twitter: https://Twitter.com/dansoder Instagram: https://www.instagram.com/dansoder Tiktok: https://www.tiktok.com/@dansodercomedy Facebook: https://www.facebook.com/dansoder Youtube: http://www.youtube.com/@dansoder.comedy #dansoder #standup #comedy #entertainment #podcast Produced by  Mike Lavin    https://www.instagram.com/thehomelesspimp/?hl=en

Send Bite Me a Text!Sweet meets salty in a summer explosion of flavors! Watermelon and feta might sound like an unusual pairing, but this refreshing combination has become my go-to dish for hot summer days when cooking feels like too much effort. The contrast between juicy watermelon, briny feta, and spicy jalapeño creates a perfect balance that will leave your taste buds dancing.Try it yourself and let me know what you think – I'd love to see your creations and hear how you've made this summer sensation your own!Continue the conversation and start connecting—head to JoinBiteMe.com right now. You'll find a private community of cannabis growers, makers and lovers who are just as obsessed or curious as you are.Support the show Visit the website for full show notes, free dosing calculator, recipes and more.

What do our kids actually eat — and is it as healthy as we think? This week on The Nutrition Couch, we unpack brand new research showing that 81% of snacks marketed to children are ultra-processed, raising major concerns about how packaging, peer pressure, and manipulative marketing are shaping kids’ diets. Leanne and Susie share practical advice for parents, including the best snack brands that pass the dietitian test. Then — the creatine gummy scandal you need to know about. A wave of independent testing reveals that most popular gummy brands contain only a fraction of the creatine they claim, with some delivering as little as 16%. We break down why it’s happening, why the science matters, and what to look for in a legitimate creatine supplement. We also dive into the surprisingly heated debate over broccoli stalks (do you eat them or snap them off?), and Susie shares her thoughts on a new product she’s loving: Riverina Dairy’s high-protein feta, which delivers 12g of protein per serve with a clean ingredient list. And in our listener question of the week: “I’ve just been diagnosed with osteopenia — what should I do next?” We explore the key nutrients, lifestyle changes, and exercise strategies to help strengthen your bones and reduce future risk. Whether you’re a parent, a supplement user, or just someone trying to eat better without the overwhelm — this episode will leave you informed and empowered.See omnystudio.com/listener for privacy information.

We have podcaster, author, and voice of Radio 2 drivetime joining us this week, the delightful Sara Cox! Mum's just home from her Greek holidays, so we have a full Grecian menu for lunch - Psari Plaki with potatoes & Feta, followed by home made strawberry ice cream. Sara told us about making a podcast with her best friend Clare, growing up on a farm (and her dad's foot injury from a bull called Ferrari), becoming an early riser to write her next book, the traditional Lancashire food she had growing up, and we hear about her Bake Off stint and how she won the show with her amazing showstopper! Sara you must come round again, and next time we'll make you 'tatty ash' and black peas! Sara & Clare's podcast The Teen Commandments is out now on all podcast platforms. Hosted on Acast. See acast.com/privacy for more information.

Brie still, my havarti. Games we played this week include: Dissent on Mars (5:30) Two Point Museum (13:30) 1000xRevolt (28:15) AM (39:45) Atomfall (47:20) --- News things talked about in this episode: BDS names Microsoft and Xbox priority targets for boycott (1:14:00) https://bdsmovement.net/microsoft --- Buy official Jimquisition merchandise at https://thejimporium.com Find Laura at LauraKBuzz on Twitter, Twitch, YouTube, and Patreon. All her content goes on https://LauraKBuzz.com, and you can catch Access-Ability on YouTube every Friday. Follow Conrad at ConradZimmerman on Instagram/BlueSky and check out his Patreon (https://patreon.com/fistshark). You can also peruse his anti-capitalist propaganda at https://mercenarycreative.com.

Valenti brought up the option of Feta Cheese on a pizza, you then sent in all of your unique pizza recipes. Download and subscribe to Cash the Ticket today. To learn more about listener data and our privacy practices visit: https://www.audacyinc.com/privacy-policy Learn more about your ad choices. Visit https://podcastchoices.com/adchoices