Podcasts about Mascarpone

Mascarpone ice cream with fudge swirls and shortbread pieces topped with espresso fudge chunks and chocolatey ganache.•Ice Cream Brand:https://www.benjerry.com/flavors/tiramisu-topped•Patreon:patreon.com/pryorcreatesInstagram:instagram.com/icecreampod•Our theme song was sourced and licensed through Epidemic Sound. Hosted on Acast. See acast.com/privacy for more information.

  Ingrédients : 300g de poireaux 200g de tagliatelles 200g de mascarpone 1 citron 1 oignon 1c. à s. d'huile d'olive 1 gousse d'ail Sel, poivre   Préparation : Eplucher et hacher l'ail et l'oignon. Nettoyer et couper les poireaux en rondelles. Presser le jus de citron et réserver. Dans une casserole, verser 75cl d'eau et l'huile d'olive.  Ajouter les tagliatelles, les poireaux, l'oignon et l'ail. Porter à ébullition et laisser cuire 15 minutes en remuant régulièrement. Une fois l'eau de cuisson évaporée, incorporer la mascarpone, le jus de citron, le sel et le poivre. Mélanger et servir aussitôt. • La suite sur https://www.radiomelodie.com/podcasts/12798-tagliatelles-aux-poireaux-et-mascarpone.html

BLACK ROOM RADIO Marginal sounds of the underworld ƎP1SØÐƐ ►04◄ 08.12.2024 01:10 SCHONWALD - Broken hearts 06:37 SYDNEY VALETTE - The healer 11:28 THE RORSCHACH GARDEN - Mutant sleeper 15:48 ULTRA SUNN - Keep your eyes peeled 19:35 POLINA SUFFER - Burnt 23:03 SWAN WASH - Tunnel 26:19 PAROXYSM - Into the nowhere 29:48 TROUPER - I'm machine 33:04 DEAD. - Two thousand years 36:59 POTOCHKINE - Bi 41:08 CLOCK SERUM - Ghost 44:50 MASCARPONE & GRABYOURFACE - Lovesimulator3K 49:06 EDDIE DARK - ΑΓΓΕΛΟΣ ΣΕ ΤΕΚΝΟΠΑΡΤΟ 52:38 KURSCHATTEN - Patchouli 56:19 EDDIE DARK - ΜΑΥΡΑ ΓΥΑΛΙΑ Black Room Radio airs every Sunday from 09.00 PM (Rome TZ). Streaming online www.radioicarorubicone.it  - Local area FM 9O.O

If you grow zucchini in your garden and are looking for ways to use up the proverbial bumper crop, this recipe is an excellent place to start. It is elegant and easy to prepare on a hot summer's day. The basil mascarpone cream lends a luxurious note. For maximum flavor, be sure to bring the cheese to room temperature before adding the herb to it.When you are entertaining, Wild Rice and Roasted Corn Salad make a fine accompaniment and look especially appealing with this soup.

This muffin is a favorite of many of our customers, our literary agent, Carla Glasser, among them. The poppy seeds lend an Old-World charm. There is nothing Old World about mascarpone, Italy's cream cheese, though. It's stylish and delicious, and something we like to bake with because, like the buttermilk we use in all our scones, mascarpone contributes texture and tang.A note about poppyseeds: Like nuts, they can turn rancid if stored for too long at room temperature, or if kept at too high a temperature. To ensure freshness, keep the jar in the freezer.

The mascarpone's creamy, buttery taste complements the strawberries that figure in both the muffins and glaze. Although mascarpone was once considered a specialty item, it is frequently sold in supermarkets now.Serve these lovely-looking, sweet-tasting muffins for summer breakfasts, but of course, do not stop there. They make a superb dessert served with slices of fresh or roasted pineapple or topped with gelato or sorbet. These muffins will disappear as soon as you put them out. When strawberry season is in full bloom, it's a good idea to make several batches and freeze them.

Mascarpone-rich Italian cream cheese helps to make this a tender loaf, and bittersweet chocolate and crystallized lemon or orange peel combine to make it unusual. The lemon peel-chocolate combination will get your attention because it is different; the orange peel with chocolate is more of a classic pairing of flavors but is no less fine. Serve a slice of either version of this elegant loaf with a cup of rich coffee, and you are in for a treat. The crystallized peel is sold in bakery supply stores. Citron, which figures in many fruitcakes (to the dismay of some otherwise dedicated fruitcake eaters), is not a substitute.

Honestly, this entire episode is a shitshow. But its OUR shitshow you know? M and M attempt to discuss mascarpone like competent adults and almost immediately devolve into chaos. What is this? What is cheese? What is nutty? But really, WHAT IS THIS STUFF? Molly ignores Matthew's wisecracks as they try to separate curds and whey while avoiding hand dipped stress injuries. Butter, relax ok? Matthew's Now but Wow! - Fat Ham play Support Spilled Milk Podcast!Molly's SubstackMatthew's Bands: Early to the Airport and Twilight DinersProducer Abby's WebsiteListen to our spinoff show Dire DesiresJoin our reddit

Two delicious deserts. A classic combination of summer fruits with a crumble topping. I just love making this in autumn when there are still plenty of berries around

Real Bros Jimmy Tatro and Christian Pierce stop by the kitchen for a deep dive on their new movie, the top five coolest actors, and if they could see themselves getting caught up with the Capitol stormers. I am also making a polenta board with three different toppings AND we're sampling Por Osos, like good friends, and bros, would. The Real Bros of Simi Valley: High School Reunion premieres July 5th on Roku https://bit.ly/3VQe4PD Follow Jimmy Tatro: https://www.instagram.com/jimmy Follow Christian Pierce: https://www.instagram.com/capstagramm This episode is brought to you by Hello Fresh. Go to https://HelloFresh.com/burningapps for FREE appetizers for life! One appetizer item per box while subscription is active. This episode is brought to you by Babbel. Right now get up to 60% off your Babbel subscription at https://www.Babbel.com/BURNING SUBSCRIBE so you never miss a video https://bit.ly/3DC1ICg For TOUR DATES: http://www.bertbertbert.com/tour For FULLY LOADED: https://fullyloadedfestival.com Catch me on NETFLIX For all things BERTY BOY PRODUCTIONS: https://bertyboyproductions.com For MERCH: https://store.bertbertbert.com/ Follow Me! X: http://www.Twitter.com/bertkreischer Facebook: http://www.Facebook.com/BertKreischer Instagram: http://www.Instagram.com/bertkreischer YouTube: http://www.YouTube.com/user/Akreischer TikTok: http://www.TikTok.com/@bertkreischer Threads: https://www.threads.net/@bertkreischer Text Me: https://my.community.com/bertkreischer POLENTA PARTY Ingredients: 1 package ground corn meal 12 cups Water Butter Grated parmesan ½ cup Mascarpone cheese 4 Large peppers 2 white onions olive oil 4 italian sausages chili flakes 2 lbs fresh mushrooms 1 tbsp soy sauce Garlic ½ cup chardonnay 1 tbsp dry thyme 2 cups fresh basil ½ cup pine nuts Polenta Steps: 1. Bring water to boil and add corn meal. Let simmer for 30-40 minutes 2. Remove from heat and add 1 cup grated parmesan and mascarpone and ¼ cup butter TOPPINGS: Spicy sausage and peppers Steps: 1. Cut sausages and cook in pan 2. Cook onions until clear then add peppers to pan 3. Add sausage back to pan and cook altogether for another 3 minutes Mushrooms in White Wine Sauce 1. Cook 2 cloves of garlic in 1 tbsp butter and 1 tbsp olive oil 2. Add mushrooms to pan. Once cooked halfway, add soy sauce, thyme, and wine cooking until it is all absorbed. Basil Pesto Sauce 1. Toast pine nuts 2. In a food processor, add toasted pine nuts, basil, ½ cup oil, 3 garlic cloves, and ½ cup parmesan until combined Learn more about your ad choices. Visit megaphone.fm/adchoices

Real Bros Jimmy Tatro and Christian Pierce stop by the kitchen for a deep dive on their new movie, the top five coolest actors, and if they could see themselves getting caught up with the Capitol stormers. I am also making a polenta board with three different toppings AND we're sampling Por Osos, like good friends, and bros, would. The Real Bros of Simi Valley: High School Reunion premieres July 5th on Roku https://bit.ly/3VQe4PD Follow Jimmy Tatro: https://www.instagram.com/jimmy Follow Christian Pierce: https://www.instagram.com/capstagramm This episode is brought to you by Hello Fresh. Go to https://HelloFresh.com/burningapps for FREE appetizers for life! One appetizer item per box while subscription is active. This episode is brought to you by Babbel. Right now get up to 60% off your Babbel subscription at https://www.Babbel.com/BURNING SUBSCRIBE so you never miss a video https://bit.ly/3DC1ICg For TOUR DATES: http://www.bertbertbert.com/tour For FULLY LOADED: https://fullyloadedfestival.com Catch me on NETFLIX For all things BERTY BOY PRODUCTIONS: https://bertyboyproductions.com For MERCH: https://store.bertbertbert.com/ Follow Me! X: http://www.Twitter.com/bertkreischer Facebook: http://www.Facebook.com/BertKreischer Instagram: http://www.Instagram.com/bertkreischer YouTube: http://www.YouTube.com/user/Akreischer TikTok: http://www.TikTok.com/@bertkreischer Threads: https://www.threads.net/@bertkreischer Text Me: https://my.community.com/bertkreischer POLENTA PARTY Ingredients: 1 package ground corn meal 12 cups Water Butter Grated parmesan ½ cup Mascarpone cheese 4 Large peppers 2 white onions olive oil 4 italian sausages chili flakes 2 lbs fresh mushrooms 1 tbsp soy sauce Garlic ½ cup chardonnay 1 tbsp dry thyme 2 cups fresh basil ½ cup pine nuts Polenta Steps: 1. Bring water to boil and add corn meal. Let simmer for 30-40 minutes 2. Remove from heat and add 1 cup grated parmesan and mascarpone and ¼ cup butter TOPPINGS: Spicy sausage and peppers Steps: 1. Cut sausages and cook in pan 2. Cook onions until clear then add peppers to pan 3. Add sausage back to pan and cook altogether for another 3 minutes Mushrooms in White Wine Sauce 1. Cook 2 cloves of garlic in 1 tbsp butter and 1 tbsp olive oil 2. Add mushrooms to pan. Once cooked halfway, add soy sauce, thyme, and wine cooking until it is all absorbed. Basil Pesto Sauce 1. Toast pine nuts 2. In a food processor, add toasted pine nuts, basil, ½ cup oil, 3 garlic cloves, and ½ cup parmesan until combined Learn more about your ad choices. Visit megaphone.fm/adchoices

Ingrédients : 150g de chair de melon 150g de biscuits sablés 300g de fromage blanc en faisselle à 40 % MG 250g de Mascarpone ½ citron vert 25g de farine 30g de maïzena 70g de sucre en poudre 50g de beurre 4 œufs   ETAPE 1 Préchauffez le four th. 6 (180 °C). Mixez les biscuits avec le beurre et tapissez le fond d'un moule à gâteau. Enfournez 15 min   ETAPE 2 Hachez grossièrement la chair du melon   ETAPE 3 Dans un grand saladier, fouettez le fromage blanc et le mascarpone. Ajoutez tous les autres ingrédients : le zeste râpé du citron vert, le melon, le sucre, la farine, la Maïzena et les œufs. Mélangez bien pour obtenir une pâte homogène   ETAPE 4 Versez cette préparation dans le moule sur le fond précuit. Enfournez et laissez cuire à nouveau 50 min Laissez refroidir votre gâteau puis... • La suite sur https://www.radiomelodie.com/podcasts/12122-cheesecake-au-melon.html

Due process is a strange and heavy meal.

Mascarpone, hüttenkäse, roomkaas, ricotta, crème fraîche, zuivelspread of zure room - we zien door het stremsel de kaas niet meer. Wat is het verschil tussen wrongel en wei? Met welke verse kaas bak je een cheesecake? Hoe klop je de slagroom extra stijf? En hoe maak je zelf double cream? Je hoort het in Etenstijd!Onze sponsor:Het Rode Kruis: Ga nu naar rodekruis.nl/boodschappenmaatjeTips:Makkelijke moestuinMooie moestuinWhat do drinkMake me wineVega Mapo van NY Times❤️ Insta: Etenstijd!Wil je adverteren in deze podcast? Stuur een mailtje naar: Adverteerders (direct): adverteren@meervandit.nl(Media)bureaus: pien@meervandit.nl Hosted on Acast. See acast.com/privacy for more information.

John Portelli, Co-Director of Enoteca Sileno, joined Tony McManus, to talk food and wine with an Italian flavour.   Also, as a bonus, check out John's Tiramisu recipe below.   TIRAMISU' (give me a pep up!)This was presented in the 3AW caravan in the old Exhibition Buildings in the midd-1970s byJohn Portelli with Martha Gardner.INGREDIENTS3 egg yolks3 egg whites250g mascarpone cheese250g savoiardi biscuits (sponge fingers) or pavesini3 level teaspoons caster sugar2 tablespoons Amaretto liqueur (a genuine brand is Amaretto Saliza, Bepi Tosolini)½ cup Marsala, dry or semi-dayThe equivalent of about 12 espresso cups of percolated coffeeCocoa powderServing dish about 10cm deep & 20cm diameter METHODPercolate the coffee.Beat egg yolks very well with the caster sugar.Blend mascarpone cheese with Amaretto liqueur with a spoon.Beet egg whites until fluffy.Gently amalgamate all three well and place in the fridge for 10 minutes.Mix cold coffee and Marsala together, no sugar required.Dip the savoiardi biscuits into the coffee & Marsala very quickly for about 3 seconds and allowthe coffee to drip out of the biscuit before placing one row at the bottom of the dish. Cover thebiscuits with half the egg & Mascarpone mixture.Add another row of the soaked savoiardi biscuits criss-corssing the previous row of biscuits.Finishing with the remaining egg and mascarpone mixture as the last layer.Refrigerate for 6 hours.Sprinkle with cocoa powder before serving.Buon appetito!See omnystudio.com/listener for privacy information.

This week, Cheesy and Fondue learn about smooth cheeses. We talk about cream cheese,Neufchatel and Mascarpone. We discuss Brazil, France, The Laughing Cow and we hear about a leap year cheese. And of course, we tell a very cheesy joke! Find us at www.justcheesy.com and everywhere you enjoy social media! https://linktr.ee/JustCheesy ***Newsly is the sponsor of this episode!  Go to https://newsly.me to download the free app and listen to articles, podcasts and digital radio! Get a FREE 1-Month Premium Subscription by using promo code CHEESY.  Start listening today!*** Why is cheddar the most dangerous of all the cheeses?  Because it is very sharp! 122 Show Notes https://www.yahoo.com/lifestyle/favorite-cream-cheese-just-named-190000652.html?guccounter=1&guce_referrer=aHR0cHM6Ly93d3cuZ29vZ2xlLmNvbS8&guce_referrer_sig=AQAAAI5glvzZxJKMiRmOcZca1YNvI7udErG8flku26SDLi7kAVWWujIVMVlVzLg07dyZ9E_Vd8jyfp2inho8pHVt3kSyQk9_EVfCP0ie7AzK-5ZdcfpHLgCrsBsIH2cZA88PYadl9VviUcYfXXAjeE-dIe8cLphV-UsXwoLU0ABFNJ5e Season 1 Episode 5 https://podcasts.apple.com/us/podcast/just-cheesy-the-podcast/id1594272993?i=1000544693897 https://www.lionsdeal.com/blog/soft-cheeses-variety-types-used-many-ways/ https://en.m.wikipedia.org/wiki/Neufchâtel_cheesehttps://www.masterclass.com/articles/neufchatel-cheese-vs-cream-cheese-explained https://en.m.wikipedia.org/wiki/Mascarponehttps://www.allrecipes.com/recipe/8451392/homemade-mascarpone-cheese/ https://www.cheese.com/blog/most-popular-spreadable-soft-cheese-varieties/ https://en.m.wikipedia.org/wiki/Requeijão. https://youtu.be/V5fTTDpUJP8?si=z6kzLhYStNpx_vMP https://en.m.wikipedia.org/wiki/Catupiry https://cheeseorigin.com/gervais-cheese/ https://www.thelaughingcow.com/our-story/ This week in cheese https://www.communitynews.net/home/at-shelburne-farms-leap-year-means-an-extra-day-to-enjoy-cheese https://tastingsgourmetmarket.com/leap-year-cheeses-2/

Galbani Santa Lucia, brand del gruppo Lactalis Italia, è lieta di rinnovare la collaborazione con il rinomato pastry chef italiano Damiano Carrara, talent di Realize Networks. A partire da novembre 2023 e fino a gennaio 2025, Damiano Carrara diventa il volto del mascarpone Santa Lucia ed è protagonista dei nuovi pack del prodotto.L'attivazione comprenderà inoltre una serie di contenuti mensili ideati da Damiano Carrara in collaborazione con il brand. Il mascarpone Santa Lucia è l'ingrediente perfetto per preparare il tiramisù classico e non solo. Con un approccio fresco e innovativo, Damiano reinterpreterà il dolce più amato d'Italia e mostrerà come il mascarpone può essere utilizzato in molte altre ricette. Ogni mese, il Pastry Chef porterà le sue originali creazioni nelle case degli italiani attraverso gustosi contenuti social. Si cimenterà nella preparazione di gustosi dolci a base di Mascarpone Santa Lucia, reinterpretando il tiramisù in modi mai visti prima. Grazie all'estro creativo di Damiano Carrara, il dolce più amato dagli italiani, famoso in tutto il mondo, verrà proposto nella versione Tirami-Sacher, Tiramisù Panettone o in molte altre sorprendenti versioni per stuzzicare gli italiani e la loro passione per la pasticceria.

Delight your guests with this delicious dish that's perfect for fall: Pecan and Mascarpone Ravioli with Brown Butter Sage Sauce. The crisp and buttery New Mexico pecans, the creamy mascarpone, and the rich brown butter sage sauce create a dish that's both indulgent and comforting. These ravioli are the taste of fall in one creamy, sweet, and savory bite: Pecan and Mascarpone Ravioli with Brown Butter Sage Sauce. This was one of the winning recipes created by Jayden Kemanian, a student at The Culinary Institute of America during the New Mexico Pecan Student Innovation Challenge. Get the Pecan and Mascarpone Ravioli recipe here! 

Angèle Ferreux-Maeght propose chaque soir sur RTL une recette facile à faire, avec un produit de saison. Aujourd'hui une recette avec des figues. Ecoutez La Guinguette d'Angèle du 29 août 2023 avec Angèle Ferreux.

Cet été, à la place des épisodes “classiques” de Papilles, je vous propose un petit carnet de recettes. Au programme : des recettes simples et rapides mais toujours twistées et façon chef·fes pâtissier·ères ! La Tarte aux Pêches d'Alexis Beaufils

Today's recipe was created by chef and My Weekend Table founder Gretchen Lowe talks about how to take the simple vegetable and create a delicious week night meal or decadent weekend brunch treat.

Carolyn and Marcello are back in the basement with a DC favorite brand, Dolcezza Gelato! They're tasting Mascarpone & Berries gelato and have very different opinions on the texture. Too dense and intense? Listen to find out!   Follow along on our tasting adventures on Instagram @SundaeFundayPodcast and send us your flavor suggestions by DM or email us at SundaeFundayPodcast@gmail.com. You can also see what Carolyn's been baking lately on Instagram @BlackBunnyTreats and find out about her upcoming baking classes.  

We've got beach vibes going on for today's Memorial Day Extra Scoop! Marcello is taking things very seriously and Carolyn is getting salty – and cheating! Next week they're back in their basement tasting Dolcezza Gelato's Mascarpone & Berries, and Aunt Lulu says we can expect straight fives! For now, enjoy this loosey goosey Extra Scoop! This Memorial Day we are thinking of Carolyn's ice cream-loving, bread-baking, cow-milking grandpa, Jim Latchaw, and all of the other men and women who have served and their families. Thank you for your sacrifices! If your family wants to taste and score along at home, we would love to share our score card Google doc with you! Request a score card – or your favorite flavor! – by emailing us at SundaeFundayPodcast@gmail.com, or DM us on Instagram @SundaeFundayPodcast. You can also see what Carolyn's been baking lately on Instagram @BlackBunnyTreats and find out about her upcoming baking classes.  

Chaque mardi, mercredi et jeudi dans la matinale de Dimitri Pavlenko, Gaspard Proust livre son regard sur l'actualité.

En septiembre de 2022, la Ciudad de Hillsboro emitió una serie de diálogos mensuales llamados,Conversaciones comunitarias con el alcalde Steve Callaway. Cada mes, el alcalde organiza un diálogo de hasta 30 minutos con diferentes panelistas, incluyendo empleados de la ciudad y socios comunitarios. La edición de marzo de la serie presenta al superintendente de HSD, Mike Scott; a la directora de redes de apoyo estudiantil y del programa Caminos a la Profesión y a la Universidad, Brooke Nova; y a la oficial de equidad, acceso e involucramiento, Francesca Sinapi. Su conversación reflexiona sobre los principales logros en la carrera del superintendente Scott; el desarrollo del programa Caminos a la Profesión y a la Universidad; las máximas prioridades de equidad, incluido el aprendizaje socioemocional; el aumento en las tasas de graduación a tiempo; el nuevo plan estratégico del distrito; la apertura de la Escuela Primaria Tamarack en South Hillsboro; la apertura del Centro de Descubrimiento JA de Junior Achievement en el centro de Hillsboro; y la orientación de los panelistas para que las familias ayuden a los estudiantes a aprovechar al máximo su experiencia educativa y estar... ¡Orgullosos de ser HSD! Visite el sitio web de la ciudad de Hillsboro para ver un video de la conversación o escuchar el podcast.  El lunes, 13 de marzo, Maxx Weber y Thalia Thomas, estudiantes senior de la Escuela Preparatoria Liberty; Jason Kruger estudiante junior y la maestra y entrenadora Melissa Buechler viajaron a Salem para competir en los campeonatos ProStart de Oregón, un evento de Oregon Hospitality Foundation que muestra a los futuros chefs y administradores de la industria culinaria.  El desafío culinario consistía en preparar una comida gourmet de tres tiempos con solo dos hornillas de butano en menos de una hora. Su menú incluía un aperitivo de ceviche de pescado Rockfish con chips de tortilla recien hechos; un plato principal de trucha arcoiris al chipotle con cuscús de cilantro y limón, y chayote salteado; además de un postre de moussede Mascarpone en un cascarón de chocolate negro, crujiente chile tostado y naranjas cara cara. El equipo de Liberty fue el más pequeño de todos los grupos que compitieron y, lamentablemente, no se posicionó entre los ganadores de la competencia. Sin embargo, dos chefs que participaron como jueces dijeron que el postre del equipo de Liberty era su favorito, y un chef pidió su receta del marinado de la trucha arcoiris. Obtenga más información en nuestro sitio web. No habrá edición de Noticias de la Semana el 27 de marzo, mientras los estudiantes estén en el receso de primavera. Nuestra próxima edición se publicará el lunes, 3 de abril. ¡Disfrute de una semana segura, divertida y relajante! La publicación de Noticias de la Semana se elabora y se envía por correo electrónico a las familias y a los miembros del personal de HSD cada semana durante el año escolar. Por favor, agregue esta dirección de correo electrónico a su lista de «remitentes seguros» para asegurarse de recibir siempre la publicación más reciente. Además, por favor no deje de agregar a sus enlaces favoritos el sitio web de nuestro distrito (hsd.k12.or.us) y la página del año escolar 2022-23 (hsd.k12.or.us/202223schoolyear) para mantenerse informado sobre lo que está sucediendo en nuestro distrito y en las escuelas.

Wie war Gert Westphal im Studio? Was gab es bei Goethe zu Mittag? Und wird Daniel diesmal auch einen Briefroman mögen? Diesmal tauchen Jan und Daniel ein in die Welt der Hörbücher - mit Anna Hartwich, die schon gemeinsam mit dem großen Gert Westphal Hörbücher produziert hat. Die Bestsellerchallenge entpuppt sich als Briefroman - nicht gerade Daniels Lieblingsgenre. Zum Glück hat Jan eine Süßspeise dabei, die für gute Stimmung sorgt - auch wenn er an einer Zutat offenbar zu viel gespart hat. Weitere Tipps führen nach Bosnien und zu südamerikanischen Familiengeheimnissen. Und im Quiz zeigt sich, für welche Vornamen Johann Wolfgang von Goethe ein besonderes Faible hatte. Die Bücher der Sendung: 00:02:12 Thomas Mann: "Lotte in Weimar" (S. Fischer) Als Hörbuch gelesen von Gert Westphal (Universal Music) 00:05:35 Virginie Despentes: "Liebes Arschloch" (Kiepenheuer & Witsch) 00:18:36 Andreas Wunn: "Saubere Zeiten" (Aufbau) 00:21:07 Dževad Karahasan: "Einübung ins Schweben" (Suhrkamp) 00:44:15 Marie-Luise Scherer: "Der Akkordeonspieler" (Eichborn Verlag) 00:47:52 David Guterson: "Schnee, der auf Zedern fällt" (Btb) Als Hörbuch gelesen von Ulrich Matthes (Der Hörverlag) Rezept für Himbeercreme à la Goethe Zutaten: 500 Gramm Himbeeren (möglichst reif) 200 Gramm Magerjoghurt 100 Gramm Mascarpone 150 Gramm Sahne 1 Packung Vanillezucker 2-3 Löffelbiscuits Frische Minzblätter Zubereitung: Die Himbeeren mit dem Pürierstab zu einem Mus vermischen. Einen Löffel pro Portion beiseitelegen. Anschließend das Mus mit dem Magerquark und der Mascarpone vermischen, bis sich eine einheitliche Creme ergibt. Danach die Sahne unterheben und erneut vermischen. Zum Anrichten erst das übrig gebliebene Himbeermus in das Glas geben, dann mit Creme auffüllen. Eine Himbeere und ein Minzblatt zum Dekorieren nutzen. Löffelbiscuits in kleinere Teile brechen und als Zugabe reichen. Link zur Oster-Verlosung: https://www.ndr.de/kultur/sendungen/eat_read_sleep/Verlosung-Post-von-euren-eatREADsleep-Hosts,verlosung986.html Link zum Video von "Wohnen mit Zitronen": https://www.instagram.com/p/Cp238kIsnq2/ Link zu Am Morgen vorgelesen: https://www.ndr.de/kultur/sendungen/am_morgen_vorgelesen/index.html Link zu Am Abend vorgelesen: https://www.ndr.de/kultur/sendungen/am_abend_vorgelesen/index.html

Welcome everyone to another brand new episode of Nikoli's Kitchen! This week it's our first featured recipe of season five, and we're talking about homemade ravioli! That's scratch-made pasta, marinara, AND cheese filling, hand-stamped and cooked to perfection (when they didn't explode). I've still got some things to learn, but I've been workshopping this cheese recipe for the last couple months, and I really wanted to share it with you. Please check out the entire recipe breakdown and ingredient list below! Thank you all so much for listening!    Featured Recipe for this Episode Marinara Sauce 90 oz whole San Marzano tomatoes 4.5 oz tomato paste 1 c red wine 1/2 c garlic, finely chopped 3 c fresh basil, roughly chopped 2 T fresh parsley, roughly chopped 2 T fresh oregano, roughly chopped 1 yellow onion, finely diced 1/2 c olive oil Salt, pepper, and sugar to taste Add your olive oil to a large Dutch oven over mid heat. Add your onion and begin cooking, adding some salt. Cook for a few minutes until it becomes translucent. Add garlic and herbs and cook for 30-60 seconds, stirring frequently. Add your tomato paste and stir to combine. Cook for another 60 seconds. Add red wine and stir until everything is well-combined. Cook until it begins to simmer around the edges of the pot.  Add your San Marzano tomatoes and stir again. Cover and reduce heat to low and let the sauce slow cook for 2-4 hours. Season your sauce with salt, pepper, and sugar to taste. Use an immersion blender to blend your sauce down into a nice and smooth marinara (if desired).  Ricotta Mascarpone Cheese Filling 32 oz ricotta cheese 1 egg 2 T chopped Italian parsley 1/2 c chopped spinach 1 c chopped fresh basil 4 oz. Mascarpone cheese 8 cloves of garlic, minced 1/2 c fresh shredded parmesan cheese 1/2 c fresh shredded pecorino romano 1/4 c cornstarch Salt and pepper Combine all ingredients in a large bowl or in the bowl of a stand mixer. Whip the cheese mixture until light and fluffy. Homemade Pasta 1 c semolina flour 3/4 c all-purpose flour 8 egg yolks 3 T olive oil 3/4 c water Mound your semolina and all-purpose flours on the countertop and create a well in the center. The well should be wide enough and tall enough to hold all of your eggs and liquids. Add the egg yolks, olive oil, and half of the water (reserving the rest if you need it). Using a fork, begin stirring the mixture in the center, pulling in flour as you go to incorporate it. Once you reach a point where this becomes too difficult, remove the fork and begin cutting the remaining flour into your dough with your hands.  Continue working the dough to incorporate all of the flour. If it is too dry or flaky, dribble in more of your water a little at a time.   Once the dough has formed, knead it by pressing it out with the heel of your hand for 12-15 minutes or until the dough feels silky smooth. Form into a flat disc about 1" thick and wrap the dough in plastic wrap. Tap the edges against the counter to form it into a mostly uniform square. Rest for 30-60 minutes. Lightly flour your countertop. Cut the dough in four equal-sized pieces. Keep the remaining dough wrapped until you are ready to use it.  Using a rolling pin, roll the dough out into a long rectangular shape. Turn it over and continue working it as necessary. You want the dough to be relatively thin. Roll out a second sheet and keep it nearby. Add 1 T of cheese filling at 2" intervals along your sheet. Wet around the cheese filling with a little water and layer over your second sheet. Cut out your ravioli with your stamp. Stamp out all of your ravioli, then fold your remaining dough back together and continue filling and stamping until all of your dough is used up. Place a large pot of boiling water on the stove and add salt to taste. Once the water reaches a rolling boil, drop your fresh ravioli in. It will only take a couple of minutes to cook; the ravioli will float to the top when they're ready. Serve topped with your marinara sauce, shredded parmesan, and chopped Italian parsley.   Important Links (All links open in a new window) Main Website Subscribe on Patreon! Livestream for the Cure Join my Discord Community! Podcast RSS Feed Like my Facebook Page! Follow me on Twitter! Follow me on Instagram! Join my Facebook Group! Subscribe to my YouTube Channel! Follow me on Twitch!   Listen on Apple Podcasts Goodpods Spotify Google Podcasts Pandora TuneIn Radio iHeart Radio Spreaker PlayerFM Stitcher Podchaser   Guest Appearances I had the privilege of sitting down with Brendan of Unchefed to talk about food, mental health, and life. Check out this great conversation at https://podcasts.apple.com/us/podcast/i-love-food-nicholas-haskins-from-nikolis-kitchen/id1578898329?i=1000568984881! I was thrilled to be invited back to Movie Reviews in 20 Qs, where I joined Liz and Billy to talk about the new murder mystery See How They Run! Tune in at https://mritqs.podbean.com/e/ep-216-see-how-they-run-w-nikoli-s-kitchen-and-we-watched-a-thing/! (Note: NSFW). I had the honor of joining Billy on the We Watched a Thing podcast to talk about the latest entry in the View Askewniverse, Clerks III! Check out our discussion at https://podcasts.apple.com/us/podcast/clerks-iii-w-nick-from-nikolis-kitchen/id1315531685?i=1000583178272 (Note: NSFW).    Credits Intro "Early Bloomer" by Magnus Ludvigsson. Licensed from Epidemic Sound. Check out his incredible music at https://open.spotify.com/artist/1ZdkboTg5bXbk7siTMxVc7. Outro "Midnight Swing" by Jules Gaia. Licensed from Epidemic Sound. Check out more of his wonderful tunes at https://open.spotify.com/artist/7GXiq6QQjWFEgHjd3TRaCt! Other music in this episode licensed from Epidemic Sound. Learn more and sign up for a free trial with access to thousands of songs at https://www.epidemicsound.com/. Track Listing: "I'm Still Missing You" by Wendy Marcini. "When the Ending Comes" by Gerard Franklin. "Langholmen" by Gustav Lundgren.

Buon 2023 Noi abbiamo preparato un episodio particolare per potervi fare gli auguri ma non solo, al suo interno troverete un incipit letto da Viviana Gabrini tratto dal libro antologico “Ci Sedemmo Dalla Parte Del Torto” curato da lei e dallo scrittore Heiko H. Caimi. Spunta fuori anche un insolito “Elogio al Mascarpone” ingrediente che in questi giorni di festa sta facendo da padrone, essendo spalmato su panettoni e pandori. Un modo il nostro speciale per poter augurare a tutti voi un sereno felice e prospero anno nuovo. Buon ascolto

Wine Road Podcast Episode 165 Sponsored by Ron Rubin Winery   Episode 165 | Year End Re-Cap Beth and Marcy recap the highlights of the year while sipping Amista Sparkling Tres. Wine of the Day: Amista Sparkling Tres Fast Five Recipe: Poached Pear by Chef Kristina Daya, Owner of Mazza Catering Book of The Day: Rosés of Southern France by Elizabeth Gaby MW and Ben Bernheim, Podcast Sponsor: Ron Rubin Winery   SHOW NOTES 1:25 Beth's Highlights of 2022. 3:24 Wine of the Day Amista Sparkling Tres. 4:23 Marcy's Highlights of 2022. 6:20 Pam's Unoaked Cabernet Sauvignon from Ron Rubin Winery is coming! 12:00 Best highlight of the year is hearing from our podcast listeners. 12:48 Fast Five Recipe –Poached Pear from Chef Kristina Daya, Owner of Mazza Catering Ingredients: Apple cider, Bosch Pear, Spice Medley, Mascarpone, Fleur de sel Carmel Directions: Place the apple cider and spices in a small saucepan over medium heat to simmer. Peel the pear leave the stem on. Once the cider is simmering put the pear in for 20-30 minutes. Remove the pear with a spoon and let cool. Place a smear of mascarpone on a plate and set aside. Crank up the heat on the liquid and allow to thicken, then pour liquid over pear and place the caramel on top. Pair with a late harvest Riesling. 16:48 Tickets are now available on wineroad.com thru January 9th for Winter WineLand January 14 & 15 with 70 wineries participating. 18:16 Wine book of the Day – Rosés of Southern France. 19:53 Cheers to 2022 and here's to 2023! See you next year! Links Amista Sparkling Cast Wines Jordan Winery and Vineyards Bowman Cellars Dutton Estate Gary Farrell Iron Horse Vineyards Mazza Catering Rosés of Southern France WinterWineLand Ron Rubin Winery https://ronrubinwinery.com/ Credits:The Wine Road podcast is mixed and mastered at Threshold Studios Sebastopol, CA. http://thresholdstudios.info/

Rachel Kerr, Sr. Director Experiential & Brand Marketing visits with Pam Jahnke about consumer trends, focused on dairy products, in 2023.  Among the areas she's focusing include: ·        Simple pleasures that bring enjoyment on a budget   ·        Elevated at-home experiences  ·        Healthier living options  ·        Conscious consumption that minimizes environmental impact  Kerr says consumers are looking for an "elevated experience",  and specialty food purchases are gaining prominence as an alternative to dining out. Since Wisconsin crafts 50% of the nation's specialty cheese and is available in 99% of supermarkets nationwide, we can have any impact here. I think we'll start seeing more upscale meal kits, at-home hibachi grilling or smoking craft cocktails, and digital connections to extra content, to share compelling stories – a few examples of how to make at-home occasions more engaging. (Butter board trend and growth to Mascarpone and other specialty cheese products.) Find out more about these trends at wisconsindairy.org.  See omnystudio.com/listener for privacy information.

Hello and welcome to another quick bite here in the limbo between seasons four and five! Today I'm busting out the apples and mascarpone cheese and things are going to get RICH. This makes for the perfect sweet breakfast treat to kick off your day!  Season five of the show will not be kicking off until January 2023 at the earliest. Until then, I'm working on reformatting areas of the show and making this about not just my journey, but about your journey. If something has happened in your life that has changed how you view life, and if you have something that changed your view on positivity, I want to hear from you! Please reach out to me on Instagram @nikoliskitchen or email me at nikoliskitchen@gmail.com and I'd love to sit down and chat with you.  Table for Two will return in season five as well! If you'd like to sit and talk to me about your content, your life, or whatever- all while I'm cooking your dish- please reach out via the means above with your recipe and we'll set it up.    Featured Recipe for this Episode Apple Filling- 3 apples, peeled and sliced thin 1/4 c light brown sugar 1/2 T cinnamon 1/2 t nutmeg 1/4 t allspice 1/4 t salt 2 T unsalted butter 1/2 c water 1 t cornstarch Add butter to a saucepan over mid heat. Add your apples, sugar, and spices. Toss to coat well. Make a slurry with your cornstarch and water, then add. Cover and reduce heat to mid-low. Cook until sauce is thickened and apples are soft. Mascarpone Cream Cheese Filling- 8 oz 1/3 fat cream cheese, softened 8 oz mascarpone cheese, softened 1 T vanilla 1-1/2 c powdered sugar 1/8 c milk Combine everything but the milk into a large bowl or the bowl of a stand mixer. Start on low with an electric mixer and mix until combined. Whip in an electric mixer on mid-high until smooth, 1-2 minutes. Add more or less milk to desired consistency. Crepês- 1 c all-purpose flour 1-1/2 c milk 2 eggs 1 T canola oil 1/4 t salt Add flour, milk, eggs, canola oil, and salt into a medium bowl. Using an electric mixer, mix them together until blended. Grease your skillet or use cooking spray and heat the skillet at mid-high heat. Remove from heat and spoon in about 1/2 c of crepê batter, tilting your skillet to spread the batter evenly. Return to heat and flip as needed to cook it through. Transfer to a plate to rest.   Important Links (All links open in a new window) Main Website Subscribe on Patreon! Livestream for the Cure Join my Discord Community! Podcast RSS Feed Like my Facebook Page! Follow me on Twitter! Follow me on Instagram! Join my Facebook Group! Subscribe to my YouTube Channel! Follow me on Twitch!   Listen on Apple Podcasts Goodpods Spotify Google Podcasts Pandora TuneIn Radio iHeart Radio Spreaker PlayerFM Stitcher Podchaser   Guest Appearances I had the privilege of sitting down with Brendan of Unchefed to talk about food, mental health, and life. Check out this great conversation at https://podcasts.apple.com/us/podcast/i-love-food-nicholas-haskins-from-nikolis-kitchen/id1578898329?i=1000568984881! I was thrilled to be invited back to Movie Reviews in 20 Qs, where I joined Liz and Billy to talk about the new murder mystery See How They Run! Tune in at https://mritqs.podbean.com/e/ep-216-see-how-they-run-w-nikoli-s-kitchen-and-we-watched-a-thing/! (Note: NSFW). I had the honor of joining Billy on the We Watched a Thing podcast to talk about the latest entry in the View Askewniverse, Clerks III! Check out our discussion at https://podcasts.apple.com/us/podcast/clerks-iii-w-nick-from-nikolis-kitchen/id1315531685?i=1000583178272 (Note: NSFW).  I went back to Two Peas to hang out with my good friend Gerald and talk about the top five on-screen TV deaths! Tune in at https://www.netflixnswill.com/twopeasonapodcast/2022/12/5/top-5-on-screen-tv-deaths-192! (Note: NSFW).   Credits Intro "Midnight in Carmel" by Wendy Marcini. Licensed from Epidemic Sound. Check out her amazing music at https://open.spotify.com/artist/4CaTfk4pRkpA8A9gXamYg2. Outro "The Climb" from Music for Makers. Sign up and get a royalty-free song delivered to your inbox every Monday at www.musicformakers.com! Other music in this episode licensed from Epidemic Sound. Learn more and sign up for a free trial with access to thousands of songs at https://www.epidemicsound.com/. Track Listing: "Moments Passing By," and "I Will be Right Here with You" by Wendy Marcini.

In this week's North American Ag Spotlight Chrissy Wozniak talks to Roseanne Crave of the 2nd Generation at Crave Brothers Farmstead Cheese. She holds the position of Sales & Marketing Manager, and has a hand in many departments at Crave Brothers. She graduated in 2020 from the University of Wisconsin-Madison, with degrees in Life Sciences Communication and Environmental Studies and is a member of Les Dames Madison Chapter (a women's food and beverage professional organization).Crave Brothers Farmstead Cheese is located in Waterloo, WI. Having their own cheese factory and dairy farm where they produce award winning cheeses while producing renewable energy. They are a family company and produce Fresh Mozzarella, Mascarpone, Cheese Curds, and Farmers Rope String cheese which is available at certain grocery stores across the US and available for purchase on their online store. Their products have won top honors at local, national and international competitions. Learn more at https://www.cravecheese.com/Lasso helps the cattle sector decrease its emissions and farms receive the recognition and real dollars they deserve by doing so.Our platform will play a key role in making cattle farming carbon neutral and financially sustainable, eliminating nearly 15% of total global warming potential.Visit https://agr.fyi/lasso to learn more.Sponsored by Tractors and Troubadours:Your weekly connection to agriculture industry newsmakers, hot-button industry issues, educational topics, rural lifestyle features and the best in true country music. Brought to you by Rural Strong Media.Listen now at https://ruralstrongmedia.com/tractors-and-troubadours/ Lasso helps the cattle sector decrease its emissions and farms receive the recognition and real dollars they deserve by doing so.Our platform will play a key role in making cattle farming carbon neutral and financially sustainable, eliminating nearly 15% of total global warming potential.Visit https://agr.fyi/lasso to learn more.

Aka: Marzipan or Mascarpone?  The Gentlemen enjoy this small Batch bottle of Ardnamurchen. Includes a discussion on "Block Chain" that my or may not be true. I don't know, I'm ignorant. MST Rating: 8.1  Support the show

Filmmusikk er magisk, avgjørende og vi elsker det! I denne sendingen tar vi for oss alt som har med filmmusikk å gjøre. Vi diskuterer kjent filmmusikk, populærmusikk i film, introsanger og alt imellom. Eivind kritiserer Ringenes Herre, og Ingrid endrer testamentet sitt. Max lar seg provosere, mens Lars Eivind går bananas på miksebordet.

Folks, this one has it all - Italian accents, Yugi fatheads, and Jimmy Buffett! We're more on our shit than usual this week, which is saying a LOT. Watching: Episodes 167-168 of Yu-Gi-Oh! GX Dan | Max | Sarah Edited by Max Twitter | Discord | YouTube Support the show on Patreon! A Noise Space Podcast

Avec Brahim NAÏT-BALK, retrouvez « Homomicro le podcast qui se prend aux mots », avec l'invité du jour :   - Denis Quinqueton, pour son livre sur la loi de Vichy réprimant l'homosexualité, interviewé par Nicolas Rividi   Ainsi que le cercle des chroniqueurs:   -LGBTQI+ Actu avec Étienne Bompais-Pham   -C'est à lire : « Les enfants endormis », un roman de Anthony Passeron avec Jean-François Kervizic   -Parlons de tout et de rien : Alseny Camara, vice-président de famille au grand coeur avec Al Warnet   -C'est à voir : « Mascarpone », un film italien paru chez Outplay avec Éric Garnier     Réalisation: Emy Aguirre-Nathan Hillaireau Montage: Emy Aguirre Soutenez-nous sur PayPal !

Herzlich willkommen zu einer neuen Folge hier im Podcast ketogener Lifestyle und Biohacking. Schön dass du wieder eingeschaltet hast. Heute im Podcast erfährst du alles zum Thema „Viel Fett hilft viel?“. Butter-Kaffee zum Frühstück, Sahnesoße zu Mittag und Käse-Butter Soße zum Abendessen. Zum Nachtisch noch ein bisschen Mascarpone mit Nussmus - hilft viel Fett wirklich viel wenn es um Ketose geht? Die Rolle von Fett in der Ketogenen Ernährung hat tatsächlich ihre Berechtigung. Dennoch kann zu viel Fett auch kontraproduktiv sein und deine Fortschritte hemmen. Wann ist genug genug? Und wie dosierst du das Fett intuitiv richtig ohne Tracken? Viel Spaß beim Zuhören! Deine Florence von Florence Keto World Connecte dich mit mir auf Instagram: https://www.instagram.com/florence_ketoworld/ Starte JETZT in deinen Ketogenen Lifestyle mit der kostenlosen 7 Tage #hackyourlife Challenge: https://myketocoach.de/7-tage-hackyourlife-challenge/ Hier mehr über exogene Ketone erfahren: https://myketocoach.de/exogene-ketone/ --- Send in a voice message: https://anchor.fm/myketocoach/message

https://www.whisky.de/p.php?id= Nosing 01:28 Wir verkosten den Baileys Tiramisu. Für Bailey's Tiramisu wurde der bekannte irische Sahnelikör mit Aromen von Mascarpone, Espresso und Schokolade angereichert. Ideal für die kalte Herbst- und Winterzeit! Jetzt auch als Podcast: https://www.whisky.de/shop/newsletter/#podcast Geschmacksbeschreibungen und Informationen finden Sie in unserem Shop auf Whisky.de Abonnieren: http://www.youtube.com/user/thewhiskystore?sub_confirmation=1 Instagram: https://www.instagram.com/whisky.de/ Telegram: https://t.me/whisky_de Merch: https://whiskyde-fanartikel.creator-spring.com/

Natürlich schmecken reife Nektarinen auch einfach so als Obst gegessen schon lecker, aber mit etwas Zucker und cremiger Mascarpone lassen sie sich mit dem Rezept von WDR 2 Koch Helmut Gote in ein tolles Dessert verwandeln. Von MS-Admin.

Herzlich Willkommen bei BISSFEST - Der Kochcast! Bock, auf richtig geile Küche? Dann ab dafür! In dieser Woche kochen Nina-Carissima Schönrock und Kevin Kecskes mit euch: Bretonischen Mürbteig mit marinierten Erdbeeren und Mascarpone. Wirkt wie ein simples Dessert, ist aber absolut raffiniert. Dazu eine Nina und ein Kevin in Höchstform. Klingt verlockend? Na dann, einschalten bitte! Und los geht die wilde Fahrt. Was du dafür brauchst: Dich selbst, Humor, ein nettes Kaltgetränk und diese Zutaten: 80g Eigelb 160g Zucker 160g Butter 225g Mehl 8g Backpulver 2g Salz 1 Schale Erdbeeren Puderzucker Amaretto 200g Mascarpone Saft und Zeste von einer halben Zitrone 1EL Zucker Frische Minze +++++ Du möchtest das Rezept zu dieser Folge haben? Dann schau auf unserem Blog zum Podcast vorbei. Dort findest du alle wichtigen Infos zum Podcast selbst, zu den jeweiligen Folgen und natürlich alle Rezepte: https://bissfest-kochcast.de Alle Infos zu dieser Folge findest du wie immer in unserem Instagram-Kanal: https://instagram.com/biss.fest +++++ Du hast dich ein bisschen in Nina und Kevin verliebt? Dann kannst du den beiden natürlich auch direkt bei Instagram folgen! #bissfest #kochcast Moderatorin Nina-Carissima Schönrock bei Instagram: https://instagram.com/ninacarissimaschoenrock Chefkoch Kevin Kecskes bei Instagram: https://instagram.com/k_kks_ Dir gefällt, was du hörst und schmeckst? Dann abonniere gern diesen Podcast und gib uns eine 5-Sterne-Bewertung! --- Send in a voice message: https://anchor.fm/bissfest-kochcast/message

In Episode 007 Mascarpone Pasta : Susie shares this easy pasta recipe that is ready in just 15 minutes, from start to finish! Mascarpone cheese is flavored with a little white wine, garlic, lemon and parmesan and then mixed with the hot penne pasta. It is like an elevated alfredo! Full Show Notes https://momsdinner.net/episode-007-mascarpone-penne/ Recipes Mentioned Mascarpone Pasta Basil Vinaigrette

Indémodable, le tiramisu fait la fortune des restaurants italiens. ABE vous emmène dans la Péninsule où l'origine de ce dessert culte est hyper disputée. Quelle que soit la qualité de la recette, mieux vaut toutefois que les produits soient frais. Des prélèvements dans 18 établissements romands révèlent la présence de bactéries qu'il vaut mieux ne pas avaler.

Rock opowiada o seksizmach, których nie widzi, a może chciałby, żeby być lepszym facetem. Ponadto daje porady o gotowaniu, ma się trochę za mistrza patelni, ale z praktyką w kilku zaledwie potrawach. Jest też o gwiazdach porno, ale miło, sympatycznie i bez szkalowania. Przepis! Boczek 100g -> Kurczak 400g -> Szpinak (100g) + czosnek (2-3 ząbki) + Masło 10g -> Mascarpone 50-100g. Do tego ryż, albo makaron, a najlepiej bez węglowodanów. Solimy, tak jak nam pasuje, przed dodaniem ryżu.

We join the 4 Calling Birds in their kitchens for this very special bonus episode bake-a-long! The long suffering and very patient Steven Carter-Bailey guides the birds through his cheese cake recipe... join in and create your very own Easter cheesecake!Steven Carter-Baileys 4CallingBirds Easter CheesecakeINGREDIENTSFor the base:250g Digestive biscuits100g unsalted butter - melted1 heaped dessert spoon of Biscoff (optional)For the cheesecake mix:300ml double cream1 tsp vanilla extract400g full fat cream cheese200g Mascarpone cheese175g icing sugar125g dark chocolate melted (optional)And then anything you want for flavour or topping. We got a bar of good old milk chocolate/ chocolate orange and loads of mini eggs and chocolate bunnies but you can absolutely make it your own. Cannot wait to see your creations! ***********************************************************************************4 Calling Birds - Honest conversations that give us all a voice.The 4 Calling Birds are:Hayley Clapham - Voice over artistNatalie Spence - Singer and ActressSteven Carter Bailey - Great British Bake Off Queen and Resident Agony UncleMeredith Hepner Chapman - PR Guru and Expert at making a short story longEdited & Produced by Jeremy Chapman @jeremychapman_voiceartist**Contains adult humour**Follow 4 Calling Birds on Instagram @4callingbirds_podcastVisit Steven's website for more delicious recipes https://www.stevencarterbailey.co.uk/************************************************************************************Music Credit: Royalty Free -  Composed exclusively for 4 Calling Birds byWillie Dowlingwww.williedowling.com************************************************************************************Inspired by our podcast of the same name, we figured that a few badass slogan sweatshirts were the perfect support for our honest conversations.All garments are printed by hand in the UK. Check them out at...https://4callingbirds.bigcartel.com

Bess – “Dragonfly”, 2019. Sierra – “Gone”, 2019. Silent Runners – “Forgotten”, 2019. Tor Lundvall – “The Night Watch”, 2019. Rhys Fulber & Blush Response – “Dissipate”, 2019. Panther Modern – “Body//reaction”, 2019. Einstürzende Neubauten – “Feurio!”, 1989. Grauzone – “Eisbaer”, 1980. Individual Totem – “Subsistence”, 1997. Sabotage Q.C.Q.C. – “Les fleurs du mal”, 1995. Mascarpone – “Faceless”, 2019. Kontravoid – “Hold Nothing”, 2018. Skinny Puppy – “Tin Omen 1”, 1990. And One – “Ghama Voodoo”, 1995. Website link: https://skullandcrossfades.com/sometimes-it-s-just-better-to-let-me-go

Aloha!

The team took a trip to Whole Foods to eat and review Berry Sweet Mascarpone. Then they wonder if they would resurrect Strawberry Not So Shortcake.

Thursday, October 31, 2019: Halloween -- Featuring Dark Electro, Darkwave, EBM - This mix contains spooky tracks by Kontravoid,Pre-emptive Strike, Agonoize, Angels of Liberty, Drab Majesty, Final Body, Lifeless Past, The Necromancers Union, Mascarpone, Rue Oberkampf, Linea Aspera, Lvx Aeterna, Technolorgy, Faderhead, Velvet May

Monday, October 14, 2019: Kalt 4: Bunker -- Featuring coldwave, Darkwave, EBM - This coldwave EBM mix contains tracks by Bragolin vs. Adam Tristar, Mascarpone, Linea Aspera, I Hate Models, Panther Modern and More.