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Caesar Salad With Parmesean Twill

Featured Recipes


Vienna, Austria

The capital of Austria and also the largest city in the country, Vienna is one of the greatest places in the world and one of the most visited places in Europe. It has a rich cultural tradition that is well preserved and is also technologically advanced and up-to-date. For centuries, Vienna was the seat of the Habsburg rulers and the Austro-Hungarian Empire. Many of the structures and architectures from the imperial past remain and maintained. Many artistic geniuses were nourished in Vienna including Mozart, Beethoven, Schubert, Strauss, and Gustav Klimt.    
There are endless things to explore in Vienna. Visit the splendid baroque Schönbrunn and Belvedere Palaces, or stroll along the magnificent Ring Boulevard and take a look at the heart of the former vast Habsburg empire, the Imperial Palace. Get a sense of the luster and glory of the old empire by visiting St. Stephen's Cathedral, the Spanish Riding School, the Giant Ferris Wheel at the Prater, as well as the sarcophagi in the Imperial Vault.
When it comes to eating and drinking, Vienna is quite diverse in its culinary offerings from street food and cozy cafes to fine dining and haute cuisine. The cosmopolitan city is made up of a mix of nationalities so you will find not only traditional Austrian cuisine, but also a lot of superb Turkish, Greek, Asian, Middle Eastern, French and Italian fare.   
Classic Viennoise cuisine is typically heart and fat is often used for frying such as in the all-time local favorite, Viennese Schnitzel. Boiling is also a common method for cooking, typically for beef. Pork, dumplings, and cabbage are a common meal in Vienna, and sausages in all shapes and sizes are always a popular snack. Younger generations of chefs are more experimental and the New Vienna Cuisine (Neu Wiener Küche) is defined by exciting and innovative creations like Styrian beef or Alpine-garden stinging nettle.
Vienna, Austria
Rosheim , Alsace, France

North of Obenai in the Haut-Rhin department of the Alsace region in France, Rosheim is a beautiful small town that is slightly off the main tourist path. The town can be easily explored on foot, entering through the splendid medieval tower-gateway. There are four original fortified entry gates including the Porte de lâHorloge, which is next to the 18th century town hall, and the Porte de la Vierge. Inside is a Roman-style Church of Saint Peter and Saint Paul, a monastery that Benedictine monks still inhabit. 
Dating back to the 12th century, the church is the main attraction in the town and defines its character. An octagonal bell tower was added to the church in the 15th century after the original was destroyed in a fire. Outside the church, stone carvings of evangelists and strange statues huddled on the roof decorate the structure; the statues are some of the oldest in Alsace.  
Also in Rosheim is possibly the oldest building in Alsace, which dates back to the year 1152. It is located between 21 and 23 Rue du General du Gaulle, and has a bakery with a sign that says it is the oldest bakery in Alsace at 400 years old. Other interesting medieval structures in the town include the 16th century houses between Rue des Violettes and Rue du General de Gaulle, decorated with original wood carvings.    
Rosheim was an Imperial City of the Holy Roman Empire from the 14th to the 17th centuries and founded the Decapole confederation ogether with nine other Alsatian Imperial cities in 1354. It was awarded to France by the Peace of Westphalia and lost its independence under the Treaties of Nijmegen. 
Other notable sights and attractions in the town include the half-timbered houses from the 16th century, the 17th century well, the 18th century city hall, and the 12th century pagan house or Maison païenne.
Rosheim , Alsace, France
Scholteshof, Hasselt, Belgium

An old farm converted into a place of luxury, Scholteshof is a beautiful country estate owned and operated by Chef Roger Souvereyns. It is considered to be one of the most desired gastronomic destinations in Belgium. The property dates back to the 18th century and used to be a stone farmhouse and an ancient dwelling of the Bailiff of Steevoort. Former antiques dealer Roger Souvereyns bought, developed and expanded the property to 28 acres where he grew his own vegetables, fruits, herbs, and greens to supply his kitchen with the best and freshest ingredients. In the premises, there are also gazebos, ponds, fountains, pergolas, orchards, a vineyard, and a place for raising chickens and ducks.         
Scholteshof also houses a substantial antiques and arts collection, providing a cozy and elegant setting for guests. The estate has 18 rooms, each uniquely designed with elegant interiors, paintings, antiques, and art objects. Suites have their own living room and a loft bedroom with a spiral staircase. Some include a balcony furnished with chairs and a table for having breakfast or for relaxing. The rooms are also decorated with freshly cut flowers from the estateâs garden.
The Scholteshof restaurant serves haute cuisine and some of the finest food like truffles and goose-liver in carpaccio, roebuck undercuts, pear in red wine and beetroots, and fillets sautés. Awarded with two Michelin stars, Scholteshof serves earthy and super-fresh food to lucky guests.  A la Carte appetizers, main entrees, and three-course dinners are available paired with wine. The restaurant has a cozy yet elegant ambiance, decorated with antiques and paintings. The dining area extends to the open kitchen where guests have a full view of the Chef doing his magic. Hanging from the beams of the kitchen are a wide array of silver spoons from Chef Souvereyns collections and beautiful brass pots.
Scholteshof, Hasselt, Belgium
Toulon, France

The base for the French navyâs Mediterranean fleet and the second-largest naval port in France after Brest, Toulon is a city in Southern France located in the Provence-Alpes-Cote-dâAzur region and a capital of the Var department in the former province of Provence. An eventful history and a diverse architectural landscape make Toulon a worthwhile visit.
When former French government minister Hubert Falco became mayor of Toulon in 2002, he revitalized the city and since then it has developed in a busy place buzzing with bars and restaurants. The historical quarter is one of the main attractions of the town with its romantic pink, yellow, ochre houses and narrow winding streets. The Provencal food market is a great place to buy fresh and local produce. Opéra de Toulon, designed by Charles Garnier in 1862, is newly restored.
Located north of the harbor, the historical center was built in the middle ages and is called â vieille villeâ (old town) or âbasse villeâ low town because it is the lowest point of the city. Explore the small intricate streets and wide streets, notably the Rue dâAlgier and Cours Lafayette streets. Numerous shops border these two main streets and can get overcrowded every Saturday. In the harbor and the promenade, you will find a lot of coffee shops, fish restaurants, and souvenir shops. At the entry of the naval base is a monumental clock, Tour de lâhorloge, which used to ring at the beginning and end of the working day.         
The new town called âHaute ville,â also known as the high town, is located north of the historical center and consists of many interesting structures built in the style of the late 19th century. This is where the Opera House and Place de la liberté (liberty plaza) is located. During the winter season, a skating rink is installed in the liberty plaza and a Christmas market features products from all over France for most of December.
Toulon, France

Napkin Folding

Hosts and restaurant owners take into consideration not just the food and the taste. Even the table setting becomes an art form on its own. The table napkin has not only served its purpose of wiping excess food on the lips. It has now become a small piece of art welcoming a crowd of diners as you sit down for dinner. These table napkins are folded in various ways, usually in attractive shapes, flowers, animals, and other amusing shapes with just a fold and tuck. It’s actually very interesting to see the table linen shaped like a flower or swan welcoming you for dinner.

Folded napkins also serve the purpose of storing silverware in a prettier way. Not only do they serve as keeping utensils, but the utensils also help in preventing the napkins from flying off when a strong gust of wind approaches. Remember, napkins are usually made of light material, such as paper and cloth. If the event is outdoors, say a garden wedding, lunch, or afternoon barbecue, a little weight from silverware may help keep them in place and prevent unnecessary chasing of that cloth swan folded in place.

Napkins also come in paper or cloth. Both have their own advantages and disadvantages. Cloth does not tear as easily as paper, and may be used throughout the entire meal and absorbs liquid better. Paper of course, is more convenient for picnics and fast foods. They also prove to be more cost-efficient in some diners as there’s no need for additional laundry costs. There is also the option of being stiffer than paper so they can be folded into a lot more shapes.

Cloth and paper napkins come in a lot of swatches or colors. Even basic white has variants like ecru, ivory, cream, and bone. Red, pink, or blue, and other colored and printed napkins may be used for themed parties or may be matched with the restaurant’s interior. Attractive napkin rings may be purchased to keep them in place, and in weddings and parties, they may also be used as giveaways. The shape of the napkin when folded may also be themed according to the occasion, such as flowers and hearts for Valentine’s Day, animals for a children’s party, and so on.

Various tutorials online as well as books are available for those who would like to learn a few shapes to do in the next dinner party. You don’t have to own a five-star restaurant to be able to make a table setting just a little more special.

Frozen Cream

Everyone’s heard of ice cream, sherbets, sorbets, frozen yoghurt–popular icy dessert confections made with varying amounts of milk (or none at all) flavored with chocolate, fruits and many other ingredients. But what is frozen cream? Is it a kind of food or an ingredient?

To the ordinary layman and maybe even novice chefs unfamiliar with dairy or dessert terminology, frozen cream could be taken for ordinary cream that is frozen. A quick online search for the exact words will not yield much formal explanation on this exact product and direct the searcher to lots of information about ice cream.

There’s one site that describes frozen sweet cream as an additive-free product made from pasteurizing then freezing cream that is separated from fresh whole milk. The resulting product is a white creamy homogenous liquid that is free from any visible fat. This is probable not produced in large quantities in most countries as cream is a dairy product doesn’t hold well to freezing temperature. Another possible reason is that plain cream not that difficult to produce, store and use. In fact, there’s so many different kinds available with vary amounts of fat and some do not even need refrigeration–as in the case of canned cream.

Pasteurization is a process of subjecting foods to high temperature for a prescribed amount of time to kill off potentially harmful microorganisms and extend shelf life. Unpasteurized products, usually juices and dairy products, just stay fresh for a few hours if not kept in the refrigerator or freezer. Unfortunately, for raw foodists, the high temperature compromises health benefits such as heat sensitive phytonutrients and enzymes. An alternative treatment done by some companies and homemakers, particularly for raw milk is to ferment it with different cultures of beneficial microorganisms that increase the good bacteria and kill off the bad.

Sour cream, a high-fat product made from the fermentation of regular cream by some strains of Lactobacillus bacteria, can be frozen to extend its shelf life but this will affect the texture of the product after thawing–it will separate and not have the same creamy texture as the original. It still has the beneficial bacteria and health benefits but should be used in recipes wherein the texture is not important.

Ice cream and other frozen confections are a different story as the dairy ingredients, namely milk and cream with varying amounts of fat, are usually combined with other ingredients that act as emulsifiers and stabilizers which, as their names suggest, act to keep the resulting product smooth and creamy despite being frozen.

Cooking Recipe Videos

There are many ways to improve your cooking skills: reading great cookbooks, taking cooking classes, and good old fashioned practice in the kitchen are traditional methods. But these days, online cooking recipe videos are another excellent resource for aspiring chefs. Here's how to get the most from the cooking videos you encounter.

Find Them

There are lots of cooking recipe videos out there, but not all are created equal. Before you spend time watching any, consider the source. If you want to widen your cooking horizons, videos featuring famous chefs are a must. Such chefs might include television personalities (who may or may not have formal cooking backgrounds), cooking legends (like Julia Child, Graham Kerr, and Wolfgang Puck), or Michelin star-awarded chefs who've impressed the cooking world with their expertise and talent.

Live Demos

Once you find cooking recipe videos by esteemed chefs, you will probably discover you learn the most if you watch the videos more than once. In the first viewing, you'll likely only get the overall picture of what the chef is doing. If you watch the video once or twice more, you may notice and remember details you didn't before.

Bear in mind that you're not just learning how to make a particular recipe. You're also hoping to learn cooking techniques you can rely upon for other dishes. For example, you might see a Michelin chef chop up food in a faster, simpler way than you've ever seen before. Or you might see how a meal is flambéed. Or you might learn a new way to cook meat so it's crisp on the outside and tender and juice on the inside. There is nothing quite like a live demo, to make those techniques stick in your brain and come to life next time you are in the kitchen.

Share it

Although cooking recipe videos are helpful and educational, they're also fun. You can make them even more entertaining by sharing them with friends. What does your best friend think about trying to make a flambéed meal with you? Does she have a funny story to tell about attempting this on her own? Does your work mate drool over gourmet desserts as much as you do? Are you and your friends inspired by a certain video to try a pot luck gourmet party? Let cooking videos be part of you and your friends online entertainment, and you'll have fun while you improve your cooking skills.

Try it Out

After watching cooking recipe videos, it's a great idea to make the recipes in your own kitchen. The best cooking video websites also have printed recipes to go along with their videos. Print one out and give the recipe your best go.

Or, you could just try out one or two techniques you learned by watching a great chef. For example, maybe you've never tried blanching vegetables before. After watching a chef demonstrate this on a video, you can try the technique almost any time you're preparing veggies.