RecipesDish typeStartersFruit startersDulce de membrillo, or quince paste, is a Spanish delicacy which is eaten with a slice of manchego cheese. This is wonderful to make in the autumn when quince is in season, then to give as gifts during Christmas.19 people made thisIngredientsServes: 12 2kg quinces120ml watergranulated sugar (as required, see instructions)MethodPrep:15min ›Cook:1hr15min ›Ready in:1hr30minPeel and core the quinces.
If you’ve ever attended a boring party, it was probably missing these three thingsShutterstockThe smallest necessities make the biggest difference.Now that the holidays are over, it’s time to reflect on all of the parties you attended over the last couple of weeks. (If you can remember them, that is.
If all the frills of today’s cocktail bars are wearing on you, it’s time to go back to basics at the Belmont Lounge. A movie projector playing black-and-white film footage on the wall complements the mellow, ambient soundtrack that softly plays in the background.Bartender Joey Ryan revealed his favorite cocktail to The Post and Courier: the Corpse Reviver No.
Seafood is packed full of important nutrients, proteins, vitamins and omega-3s, but lurking in our oceans is a hidden poison that is corrupting the purity of the world’s seafood supply — mercury.While mercury has been in the environment since the planet was first formed, industrialization has caused the levels to rise.
Preheat oven 350 degrees.In a large pot of boiling, salted water add the zucchini and cook for 3 minutes or until tender. Drrain and set aside.In a sauté pan over medium-high heat, brown the ground beef and onions until tender. Drain the fat from the beef and then add the next 9 ingredients. Simmer for about 10 minutes, checking for any additional seasonings that are needed.