As a result of the fermentation process it undergoes, yogurt contains lactic acid. This natural byproduct works wonders when it comes to tenderizing and improving a cheap cut of meat. In fact, yogurt is much better at softening meat than other common marinade ingredients like citrus, vinegar, or wine. The acids in these ingredients are harsh and can make meat tougher, rather than more tender. Lactic acid, on the other hand, is mild. As a result, it tenderizes meat gradually and effectively.To create a tasty yogurt marinade, use ½ cup of Hanini Natural Yogurt per pound of meat. Before slathering it onto your steak, mix in a liquid such as olive oil or beef broth. Not only do these liquids make the marinade easier to spread, but they also add flavor. Additionally, you can add spices, herbs, or aromatics like garlic and ginger. Depending on how much time you have, let your meat marinate for anywhere from 15 minutes to 24 hours before cooking.

Store garlic in oil. You can peel individual garlic cloves and completely submerge them in oil in a glass jar or plastic container. Tightly seal the jar or container with a lid and place directly into the freezer. Use a spoon to scoop out the garlic as needed. Alternatively, you can make a puree of garlic and olive oil by mixing one part peeled garlic cloves with two parts olive oil in a blender or food processor. Transfer the puree to a freezer-safe container with a tight-fitting lid and place in the freezer. This method is very convenient for cooks, as the oil prevents the puree from freezing so it can be scooped out and placed directly on a pan.

A digestif is any alcoholic beverage taken after a meal with the intention of aiding digestion. Leila Liqueur as an all-natural infusion of Mediterranean carobs & aromatic herbs, helps soothe an upset stomach.You can also combine with Leila Digestive Liqueur contrasting elements such as salty and sweet or cool and spicy appetizers to create combinations in which each flavor is noticeable.

Cooking with Pinto’s Pride Coconut Milk
When using Pinto’s Pride Creamy Coconut Milk, never cook on a rolling boil. Always cook on low heat, on a gentle boil or simmer, otherwise your milk will curdle/split. Another extra tip, when using Pinto’s Pride Reduced Fat Coconut Milk, which is approximately half the fat of the regular product, it can impact the creaminess of your dish.

Balance out saltiness with apple cider vinegar. If you make a sauce, soup, or gravy that is particularly salty, you can add a little of Pinto’s Pride Apple Cider Vinegar to help balance out the dish. Just a splash of apple cider vinegar while the sauce simmers will cut the saltiness and add a hint of sweetness. You can even use it to cut the saltiness of cheese sauces.

A quick option for a healthy yet delicious breakfast, the classic combination of granola, yogurt, and fruit. On its own, the bowl serves as a full meal and it’s a great way to start the day. Not to mention its rich flavour and how pretty it is just to look at! With Hanini Natural Yogurt and a can of Mayor Fruit Cocktail in Light Syrup (which you would just need to drain it), then finally by adding some granola to your bowl, you will certainly have a practical and delicious breakfast. You can also add either fresh or dried fruit, seeds, or even a little extra sweetener if the fruit isn’t enough for you! Honey or maple syrup is ideal – or perhaps some almond or peanut butter, which are not exactly sweet, but they do give a particularly delicious flavour to the bowl.

Make pulled anything.

BBQ sauce is one of those topics that people can become really, really passionate about and Pulled Pork is the obvious pick here, but pulled chicken sandwiches (or tacos) are equally delicious. You can also make it vegetarian and stir Mayor Barbecue Sauce in with tofu crumbles, roasted carrots, or sweet potatoes before serving on toasted buns or tortillas. 

Plain chocolate is the least sweet and contains no milk so has the most pure chocolate flavour. Milk chocolate is sweeter, and the addition of milk gives it a creamier flavour and texture. White chocolate is the sweetest and is made from cocoa butter, sugar, milk and vanilla with a mellow buttery texture and flavour.

If you like plain chocolate and are new to chocolate making, it’s recommended that you start with plain chocolate as it is the easiest to temper. White chocolate is the hardest with milk somewhere between the two.