Sentences with phrase «good flavour of»

Given that these types of cases tend to be very fact specific, this contains a good range of cases (some of which are unreported) that give a good flavour of where the boundaries currently lie.

You will get a very good flavour of the book from here, and Peter Taylor makes numerous interjections that amplify his comments.

It's obviously not possible to incorporate the propagandic power of immense wealth into a procedural game algorithm but you get a very good flavour of everything else.

The New Statesman piece is long and expansive and gives a good flavour of why David Miliband didn't win the leadership of the Labour party.

It is historical in that it is based very firmly in the period, and I believe you will get a good flavour of life 100 years ago.

They bring the best flavours of the season — chocolate, ginger, cinnamon and molasses — to the table in a wholesome way, thanks to the whole wheat flour, Demerara sugar and dark chocolate.

I think for the first time I brought out the best flavour of eggplant combined with two of the world's greatest things — quinoa and cheese.

Fall is a season of harvest, of putting up fruit and veggies for those barren Winter days and trying to capture the best flavours of the warmer... [Read more...]

Fall is a season of harvest, of putting up fruit and veggies for those barren Winter days and trying to capture the best flavours of the warmer seasons.

All of the best flavours of the Mediterranean mixed up into a delicious bowl of potato salad — packed with olives, sundried tomatoes, lemon juice, feta and a ton of herbs.

At the Bellavista Restaurant, which sits overlooking the sea and surrounded by a lush garden, guests dine on the best flavours of the Mediterranean.

Live the excitement of the casinos, breath the comfortable peace of spas or taste the best flavours of the Caribbean in any of the restaurants of the Dutch side; or just go past the street and explore the French side with its world famous Orient Beach, its fine dining and its water sports; windsurf and kitesurf.

latest Sense UI is the best flavour of Android.

Not exact matches

The company's strategy to build a strong international presence, Franco explains, is to dial back the high price - point seasonal products (such as winter coats) in favour of apparel and other pet - themed goods that can be sold in multiple markets, as well as trend - driven items, including eco-friendly products such as all - natural pet - food flavour enhancers.

The chain's new line of espresso - based drinks — lattes, mochas and flavour shots galore — has been selling reasonably well, says NPD.

The ECB probably does not like any of this, but may well prefer the second and third flavours to the first.

We won't compromise flavour, but know the importance of better - for - you options.

Flavour's restaurant list is distilled from the finest ingredients — recognized food critics, local publications and industry experts — to provide the best of what you want to eat, when you want to eat and where you want to eat.

Exchange - traded fund (ETF) providers and mutual fund managers know this all too well and therefore incubate new funds based on the market's flavour of the month, and then excessively promote those that have delivered strong near - term returns.

Jesus said it best, my little sisters: «You're here to be salt - seasoning that brings out the God - flavours of this earth.

If you have «miracles» on the menu and prophetic utterances (i.e. competing with the psychic hotlines and HDTV), personal growth (read gospel flavoured new age narcissism) and groovy music it gives you an edge over the poor guy next door (read your competition — i.e. the small potatoes pastor who has even less than you) and you will drive a better car and be considered a man of G - d but only if you are successful (i.e. attract crowds) otherwise you are a loser whether you have a shepherd's heart or not.

Together they create an awesome fruity flavour, which is seriously enhanced by the unbelievably rich fruity essences of the acai powder, meaning that the veggie taste of the kale goes totally unnoticed, I've even tried it with broccoli too and it was still pretty good!

I'm Mexican and I love the flavours in our cuisine but I've always thought it's really really unhealthy, seeing this I could actually realize you can keep lots of the rich flavour without having to fry everything < 3 Best thing is it's done with very simple ingredients!

It's full of delicious flavours from the quinoa to the spinach, mushrooms, peas and squash which are all then drizzled in the best almond butter dressing.

You can experiment with so many flavours and textures too, I love adding chopped pieces of fruit to the mixture as well as little pieces of nuts and sprinklings of coconut.

The banana, oats and almond milk make it super thick and creamy, while the berries give it a beautiful colour and a sweet, fruity flavour and the spinach gives you a good dose of revitalising greens!

Also, I find 5 or even 6 generous tablespoons of cacao powder work better than 4 as they make the brownies much more chocolaty and disguise the sweet potato flavour a bit better.

Tip: I always highly recommend using beans you cook yourself instead of canned, as the flavour of freshly cooked beans is simply better.

You can remoisturise them with warm water, but the best way is to fill a small jar with olive oil and store them in there — the oil can then also be used as well and has the most amazing tomato - ey italian - inspired depth of flavour!

Other chefs and blogger I love are my dear friends Heidi Swanson of 101 Cookbooks, Sarah Britton of My New Roots, as well as Yotam Ottolenghi, all of their groundbreaking books and blogs moved vegetable based cooking on leaps and bounds and they all lead with flavour over anything else which is how I love to cook.

This article suggests that organic raw carob powder might be a better substitute, with none of the negative side - effects and a similar chocolatey flavour: http://amazinghealth.com/AH-health-carob-chocolate-methylxanthines.

Young Thai coconut has received lots of great publicity lately, and we feel that its amazing flavour and health benefits are well worth the effort of cracking its shell.

I've not tried this with veg stock, however it's the coconut milk which works so well with the tomatoes to create the best mix of flavours and consistency!

For those of you that are green juice addicts I should say that I've tried adding some greens to this, but it made the flavour a little strange so I think it's best to stick with the sweeter veggies and a little fruit.

This is the best nut loaf, it's just full of flavour!

Made this one last night and it worked really well, the only thing is that the flavours of the ginger / tamari don't really come out — any tips on adjustments?

That said, recently I've been enjoying the flavours and mezze style eating of the Levant, which lends itself so well to healthy vegetarianism.

It's the best base for any veggie meal as it really goes with everything, as well as having a delicious slightly nutty flavour of its own.

The «cheese» was really yummy and went so well with all of the other flavours.

I stuck some in a bowl and warmed it through a little giving me one of the best porridge flavours I've had for ages, so it wasn't a total disaster

Quinoa / buckwheat / spelt / rye flakes, any preferences in terms of flavour and texture, or better options?

I guess the rich flavour and smooth and fatty creaminess balances many of the light and vegetable packed dishes in our kitchen pretty good.

-- This video is one of the best that I can find for flavouring — Once your Kombucha is finished brewing (it tastes as you would like it to after 10 — 21 days of fermenting) you can add fruit or fruit juice for flavouring + fizz.

Currently trying to stop myself from eating the whole batch because they're that good, so full of flavour!

Usually, they are the best at the end of a batch, when the crust becomes moist and full of the topping flavour throughout.

The degree of pungency, as well as the particular flavour is said to depend in part upon locality, and in part also upon method of cultivation.

I'm pretty obsessed with mushrooms at the best of times, I just love their texture and their ability to absorb so many flavours, which is why they work so well here.

Quinoa seems to absorb the flavours of the other ingredients and dressing you add, making your salad just get better over time.

What I love the most about this recipe is that the longer you let it sit and marinate in all of those delicious flavours, the better it tastes.

I'm less interested in powders which are there purely for health benefits, but I've heard a lot of bloggers say good things about the actual flavours of both of those