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From the kitchen of One Perfect Bite...I've been testing some new vegetable recipes for the Thanksgiving holiday. Most of them involve roasting vegetables that are topped with a separately prepared sauce just prior to serving. While they have all been delicious, I think they add an unnecessary layer of complication to an already busy meal. So, I kept refining my search and found a recipe for roasted cauliflower that had been developed by Emeril LaGasse. After an initial testing, I made a few modifications to his recipe and came up with the one I'm sharing with you today. Cauliflower prepared in this fashion is really delicious. I do, however, think the flavors are too strong to serve with turkey and the other elements of a traditional Thanksgiving meal. Having said that, I have no hesitation about serving it with pork, beef or lamb. I love the simplicity of this dish and the ease with which it can prepared. I will make it often. I hope you, too, will give it a try. Here's the recipe.

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On a breezy Wednesday morning, eight of us decided to this place which is famous for breakfast. It's called the Tea Center. When a friend of  mine suggested me this place I wondered why it's called "Tea Center" when there's a host of other things also available. As soon as I went through the menu I realized that the teas were indeed the heroes and thus the name fits well. They serve 48 different flavours and 8-10 types of teas. I wouldn't be wrong if I say that everything else is just an accompaniment to the amazing flavours of tea served.

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Today we bring you an unusual cake recipe, made from your favourite tea-time snack glucose biscuits. All smiles now? We have more good news for you - this cake doesn't require baking. You can prepare this recipe for unexpected guests and you're rushed for dessert, or when you simply have a sweet craving to satisfy. So, here's a recipe for a convenient, delicious, and healthy glucose biscuit chocolate cake. 

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My first experience with Burgs tempted me to visit it one more time, before the offer ends. I follow a funda every time I visit a restaurant, that I've previously been to, I always order new dishes each time unless of course I've a craving for a particular dish.

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Ingredients:

1/2 cup strawberries (cut into pieces)

1/2 cup chopped oranges (remove seeds)

1 banana( cut into pieces)

1/2 cup hung curd

2 tbsp sugar

1/4 cup crushed ice cubes

Method

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Ingredients:

1 bowl boiled american corn

1/2 med sized chopped capsicum

1 med sized chopped onion

2 tbsp oil

1 tbsp ginger chilli paste

1 tbsp garlic paste

4 tbsp schezwan sauce

1 tbsp soya sauce

Salt to taste

1/4 tsp pepper powder

2 tbsp chopped spring onion

2 tbsp chopped coriander

1/2 cup fried noodles

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BRAND:         Ritter Sport

FLAVOURS:  Butter Biscuit

                       Whole Almonds

                       Neapolitan Wafer

                       Strawberry Yogurt

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BRAND:        Chocobar

NAME:          Creme Filled Mini Chocolate Bars

                      Chocolate Crisp Bars

FLAVOURS: (Left)     Hazelnuts, Corn Flakes And Rice Crisps

                      (Center) Naturally and Artificially Flavoured Strawberry Yogurt

                      (Right)    Crisp Wafer and Hazenut Creme

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Ingredients

Kosher salt

12 ounces flat Chinese egg noodles

3/4 cup strong brewed green tea

1/3 cup natural peanut butter

1/4 cup soy sauce

1/4 cup rice vinegar (not seasoned)

3 tablespoons packed light brown sugar

1/4 cup roasted peanut oil

2 tablespoons toasted sesame seeds, plus more for topping

1 teaspoon chili-garlic sauce

1 teaspoon toasted sesame oil

1 1-inch piece ginger, peeled

1 small clove garlic

2 carrots, finely grated

Chopped fresh cilantro and peanuts, for topping

Directions

Bring a large pot of salted water to a boil. Add the noodles and cook as the label directs, then drain.

Meanwhile, make the sauce: Combine the green tea, peanut butter, soy sauce, vinegar, brown sugar and peanut oil in a blender. Add the sesame seeds, chili-garlic sauce, sesame oil, ginger, garlic and 1/4 teaspoon salt; process until smooth.

Toss the noodles with the peanut sauce and carrots in a large bowl. Chill about 1 hour. Top with cilantro, peanuts and more sesame seeds.

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Now you can buy your gold and eat it too!

The Raj Bhog restaurant, in the southern Indian city of Bengaluru (Bangalore), now offers dosas covered in a coating of pure gold.

The luxury comes at a price. Each gold dosa costs the princely sum of 1,011 rupees.

Diners are promised that they can tuck into one milligram of gold, spread out over 12 cm by 12 cm of pure gold foil. The gold is added to each dosa in the final wrap - very much like adding a thin sheet of cheese or butter while applying the finishing touches to the dish.

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Planning a picnic or a cookout? Try out this classic potato salad

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Get your metabolism facts clear!