Apr 15, 2013
Tour Lindo’s Market, Devonshire with
Bermuda Diabetes nutritionist educator Sara McKittrick.
Learn all about healthy eating and how to make quick healthy and affordable food choices the next time you grocery shop.
Attending these sessions will be helpful if you are…….
• Frustrated by all the conflicting information on what is healthy and what isn’t?
• Curious about what are the best brands of yogurt, peanut butter, butter, and cereals, just to name a few?
• Upset at the tricks manufacturers play on the consumers?
Please bring a notebook and pencil to take notes – also your camera or camera phone so you can take pictures of products you want to remember.
Dates: Thursday mornings – May 9th and 16th, June 6th and 13th
Time: 11:00 am – 12.15 pm
Book your place now for a FREE tour by calling
the Resource Centre 297.8427
www.diabetes.bm
Apr 10, 2013
by Chef Ian from Bermudaful Catering
LAMB: Ask the butcher to trim lamb racks and cut in half. Season the lamb generously with salt and pepper. Sear in a hot frying pan (about 30 seconds on each side). Brush with Dijon mustard, top with breadcrumbs. Place in the oven for about 12 minutes, should be nice medium rare. Cook for longer or less for personal preference.
RATATOUILLE: Dice small green zucchini, yellow squash, pepper and onion. In a pan, cook off the diced onion in a few drops of olive oil, add some garlic, then pepper. Cook for another minute, stir in the zucchini and squash. Add diced tomatoes and lower the heat to simmer. Keep stirring and let it cook out for about 15 minutes. (more…)
Apr 10, 2013
Lindo’s Market, Devonshire – April 10th – 3:00 to 7:00pm
Lindo’s Family Foods, Warwick – April 12th – 3:00 to 7:00pm
You can dip ’em in hummus or salsa, or any other dip. You can munch ’em right out of the bag. You can top ’em with gooey melted cheese and other tasty stuff. You can crunch ’em in soups and salads or you can share’em with friends and family. These baked, all-natural chips are heart-healthy, making snacking guilt free. Kangaroo Pita Chips contain 40% less fat and 25% less sodium than other brands.
Find these four varieties in Lindo’s stores: Multi-Grain Garden Herb, Multi-Grain Sea Salt, Cheddar, and Garlic Herb.
Apr 10, 2013
With the purchase of any two (2) Beneful products you and your buddy can win and wag away with one (1) of the following prizes:
Vacation for 2 with your dog to the National Dog Day in Puerto Rico
1 year supply of Beneful for your dog
6 month supply of Beneful for your dog
or bring you receipt to BGA, 1 Mill Creek.
Contest ends April 30, 2013. Please be prepared to travel from Friday May 31 – June 3, 2013. Employees of Lindo’s Group of Companies and members of their immediate family are not eligible to participate in contest.
Apr 8, 2013
Wonderfully light and refreshing, this lemony mousse is the perfect ending for any meal.
Serves: Makes 6 (1/2-cup) servings.
Ingredients
- 4 ounces (1/2 package) cream cheese, softened
- 1/2 cup sugar, divided
- 1 1/2 cups heavy cream
- 3 tablespoons lemon juice
- 1 teaspoon McCormick® Pure Lemon Extract
- 1 teaspoon McCormick® Pure Vanilla Extract
Directions
- Beat cream cheese and 1/4 cup of the sugar in large bowl until smooth and creamy.
- Beat heavy cream, remaining 1/4 cup sugar, lemon juice and extracts in large bowl with electric mixer on medium speed until stiff peaks form. Add 1/2 of the whipped cream mixture to cream cheese mixture; stir until well blended. Gently stir in remaining whipped cream mixture. Cover.
- Refrigerate until ready to serve. Spoon or pipe into dessert dishes to serve. Garnish with lemon slices, fresh berries and mint leaves, if desired.
Photo & recipe: McCormick
Apr 3, 2013
by Chef Antonio from Bermuda Bistro at the Beach
Ingredients:
- 1 tsp olive oil
- 1 chopped onion
- 2 chopped garlic cloves
- 1 tbsp chopped scallions
- 2 cups uncooked mussels
- 3 tbsp white cooking wine
- ½ cup heavy cream
- salt and pepper to taste
- 1 toasted mini baguette
Preparation:
Heat a frying pan with olive oil and sauté onion, garlic and scallions until the onions are soft. Add white wine and mussels. Let it reduce for 1 – 2 minutes. Add heavy cream, salt and pepper. Cover for 1 – 2 minutes until shells are open. Plate and serve with mini baguette on top. (more…)
