Nov 28, 2013
The name Sistema means system in Italian and that is how the concept was formed for KLIP IT® containers. Taking the simple premise that customers would want a well made, beautifully designed, food safe storage container that would be stackable, the Sistema range was born.
The collection, with it’s distinctive blue clips, has become so popular it is currently sold in 64 countries throughout the world. Actually, make that 65 countries as Lindo’s is proud to have added Bermuda to the tally.
Designed and made in New Zealand, the Sistema® Klip It® line is BPA free, dishwasher safe (top rack only), freezer safe and microwave safe (without lid).
The modular stacking shapes of Sistema’s KLlP IT® range ensures the most efficient use of space in the fridge, freezer and pantry. With the easy to use locking clips plus rubberised seal, food stays fresher for longer.
Sistema KLIP IT® Bakery is designed to keep all your baking ingredients fresh. Featuring an extended skirt seal around the lid for more secure sealing and sculptured hand grips for comfort. This system is ideal for organising todays busy kitchen.
The Sistema’ 8.8L Cake Box, part of the Bakery Collection, is a clever design that features a flip base that will hold either 12 cupcakes or 1 cake.
Find the innovative collection of Sistema KLIP IT® at both store locations in the container and storage aisle.
To find out more about Sistema® products visit their webiste at sistemaplastics.com
Nov 27, 2013
Recipe from Chef Renato, the Mid-Ocean Club
A flavourful salad comprised of fennel, arugula, watercress, red onion, buttery Boston lettuce leaves, and omelet shreds is dressed with a tangy horseradish, citrus and Dijon mustard dressing and topped with succulent pan-seared scallops.
Serves:6 Enjoy as an appetizer or a light dinner.
Ingredients:
1 small red onion, finely sliced
1 fennel bulb finely sliced
A large handful of arugula, washed and dried
A large handful of watercress, washed and dried
1 small heart of Boston lettuce leaves, separated washed and dried
Olive oil
12 large fresh scallops, cleaned
Lighthouse Raspberry Walnut Dressing
For the omelet:
3 egg whites
Pinch of salt
Pinch of sugar
1 teaspoon olive oil
(For cooking demonstration I used, Lighthouse Raspberry Walnut Dressing or you may make your own – see recipe below)
For the dressing:
4 Tbsp. lemon juice
4 Tbsp. orange juice
1 teaspoon horseradish cream
1 teaspoon honey Dijon mustard
Salt & white pepper
Directions:
Whisk all the dressing ingredients together in a small bowl and set aside.
To make the omelet: whisk together the egg whites, salt, sugar and olive oil.
Heat a little vegetable oil in a non-stick frying pan. Pour in half the omelet mixture. Cook briefly on one side until it is set. Repeat with the remaining mixture, then roll up and slice finely to make narrow shreds. Combine the omelet with the onion, fennel and salad leaves.
Heat a heavy–bottomed skillet until searing hot, add the olive oil and the scallops and sear very briefly on both sides.
Toss the salad with the dressing. Pile the salad onto individual plates with the scallops on top and serve warm.
Gosling’s Wine of the Week
MATANZAS CREEK SONOMA COUNTY SAUVIGNON BLANC 2011
Matanzas Creek Sonoma County Sauvignon Blanc 2011 comes from the vineyards in Knights Valley, on the border of Sonoma and Napa counties in Northern California, and is the perfect pairing Gosling’s have made for Chef Renato’s recipe.
This medium bodied wine has a fresh bouquet of lime, bright pink grapefruit, lemon thyme and notes of green melon, pear and papaya.
The retail price is $26.75 and is available at Lindo’s and Gosling’s stores.
Seasoned to Taste – Hosted by Chef Peter Jovetic
An exclusive presentation of Lindo’s Group of Companies
As broadcast on VSB TV11 on November 26th, 2013
Nov 20, 2013
Every card is a winner!
BGA’s Scratch & Win promotion is back again this year and there are some amazing prizes to win including iPad Minis, Apple TV, Grocery Vouchers and much more.
Simply purchase any Tide or Gain product along with any other Proctor & Gamble product. Receive a Scratch Card from an in-store representative or pick it up from BGA, 1 Mills Creek, Pembroke. To collect your Scratch Card Prize, please bring your qualifying receipt along with this Scratch Card to BGA, 1 Mills Creek, Pembroke to redeem and enter to win the Grand Prize of an iPhone 5s.
Promotion ends December 27th, 2013.
*BGA and Lindo’s Group of Companies employees are not eligible to enter.
Nov 20, 2013
Thanksgiving Day falls this year, here and ‘cross de pond, on Thursday, the twenty-eighth of November, and, for many of us, is a chance to put on a family feast comparable only to the grand-daddy of all such occasions, Christmas dinner.
We know the early American pilgrim fathers had much to give thanks about, but many of us, self-absorbed and dulled by our sense of entitlement, have lost sight of the incomparable beauty that surrounds, enriches and strengthens us.
We’ll never tire of saying, “The attitude is gratitude!”
Nov 19, 2013
Basic or luxuriously grand, an antipasto platter is a great appetizer or entree choice for either casual or formal entertaining.
Originating in Italy, antipasto means “before the meal” and is typically served as a first course appetizer as part of a formal dinner. Although the contents of an antipasto plate vary throughout different regions in Italy, traditionally most include pickled and marinated vegetables, mushrooms, cured meats, olives, artichoke hearts, pepperoncini, various cheeses, anchovies and other seafood.
Antipasto plates can be as simple or as extravagant as you desire. For those looking for something more gourmet for the palate, antipasto plates may include goat’s cheese, baked brie, fresh figs, nuts and dried fruit, roasted peppers, grilled eggplant, smoked salmon, shrimp, stuffed olives, tapenade, paté, prosciutto wrapped asparagus, and various chutneys.
With such variety of offerings, antipasti is the perfect crowd pleaser and a busy host’s dream. Requiring minimal preparation, antipasto platters can be assembled easily and quickly. Simply arrange the ingredients artfully on a suitable platter and it’s ready to serve.
When planning an antipasto platter try to remember to balance flavours. While you want an interesting and colourful plate, don’t get carried away with too many ingredients. The key to a great antipasto platter is simplicity. Here are a few combinations that work well:
- Stilton and brie cheese, walnuts, dried and fresh figs, dried apricots and dates, fresh red grapes and sweet cherry tomatoes served with breadsticks.
- Thinly sliced Genoa salami and prosciutto, marinated mushrooms, mozzarella and tomato skewers with a pesto sauce for dipping, jarred roasted red peppers served with a variety of crackers.
- Thinly sliced salami, prosciutto and soppressata paired with cubed pecorino and provolone cheese, herbed bocconcini, mixed olives (kalamata, picholine, niçoise), roasted peppers, marinated artichoke hearts and pepperoncini. Serve with breadsticks and crackers.
- Prosciutto served with chunks of honeydew melon and small bite-size mozzarella balls.
- Sliced smoked salmon topped with thinly sliced red onions. Serve with marinated artichoke hearts, bocconcini mozzarella, capers, mixed olives and grilled bagel slices.
Nov 13, 2013
Recipe from Chef Michael – The Mid Ocean Club
Fresh mozzarella cheese rolled around prosciutto, arugula and sun-dried tomatoes. Served with tomato brûlée.
Ingredients:
- 1500 grams of mozzarella curd
- 7 litres of water
- 50 grams salt
- 1 sachet of basil
- 1 tomato
- arugula
- sugar
- Guanciale or prosciutto
- sun dried tomatoes
Directions:
- Add salt and basil to the water and bring up to 160°F. Add the mozzarella curd and stretch the curd until there are no lumps and it is pliable. Place the curd on a cutting board and layer the Guanciale or prosciutto, arugula, sun dried tomatoes and roll into a log. Wrap a cheesecloth around it and let it rest.
- For the tomato brûlée, peel a tomato and cut it in half, dust the top with sugar and caramelize with a blow torch.
- Garnish with aged balsamic, sea salt, olive oil and arugula.
Gosling’s Wine of the Week
LUNETTA PROSECCO N/V
Lunetta Prosecco N/V is the wine Gosling’s have chosen this week to accompany Chef Michael’s recipe.
This Italian wine is a deliciously light and fruity Prosecco with hints of apple and peach on the nose. It has a fresh, softly sparkling palate with characters of soft ripe stone fruits. The wine is best served chilled.
The retail price is $17.25 and is available at Lindo’s and Gosling’s stores
Seasoned to Taste – Hosted by Chef Peter Jovetic
An exclusive presentation of Lindo’s Group of Companies
As broadcast on VSB TV11 on November 12th, 2013
