The San Francisco Chefs Fourth Annual Food, Wine & Spirits Festival occurs in the City by the Bay this summer from July 30 to August 5, 2012. Those interested in attending the Grand Tasting events this summer will journey to the Grand Tasting Tent at Union Square on August 3 to 5. Visa Signature and the Golden Gate Restaurant Association (GGRA) will sponsor and produce the culinary affair that showcases chefs and restaurants, winemakers and wineries, bartenders and bars, as well as farmers and artisan producers of Northern California.

Vietnamese pork is much healthier. It is not so fat and does not contain cholesterol. Vietnamese pigs are very easy to keep because they do not eat much and are not pretentious to eat. A Vietnamese pig reaches 70-80 kg. They are not very big, but they are very profitable. In addition to meat, Vietnamese pigs are prepared in the same way as local pigs.

RecipesDish typeCakeVegetable cakesCarrot cakePineapple carrot cakeA deliciously moist carrot cake, which is lightly spiced and dotted with carrots, pineapple, coconut, walnuts and raisins. Enjoy as is or top with cream cheese icing.106 people made thisIngredientsServes: 24 250g plain flour2 teaspoons baking powder1 teaspoon bicarbonate of soda1/2 teaspoon salt1 teaspoon ground cinnamon1/2 teaspoon ground nutmeg1/2 teaspoon allspice4 eggs400g caster sugar2 teaspoons vanilla extract300ml vegetable oil275g grated carrots1 1/3 (432g) tins crushed pineapple, drained35g sweetened desiccated coconut120g chopped walnuts170g raisinsMethodPrep:20min ›Cook:1hr ›Ready in:1hr20minPreheat the oven to 180 C / Gas 4.

RecipesDish typePancakesWafflesFrench toast cooked in a waffle iron creates the best of both worlds in this breakfast mashup of everyone& 39;s two favourite brunch dishes.25 people made thisIngredientsServes: 2 cooking spray120ml whole milk2 large eggs1 tablespoon maple syrup1/2 teaspoon vanilla extract1 pinch salt4 pieces thickly sliced brioche breadMethodPrep:10min ›Cook:3min ›Extra time:2min › Ready in:15minPreheat a waffle iron according to instructions and spray with cooking spray.

Helen’s lentil & carrot soupSimple, affordable recipes for complementary feedingSimple, affordable recipes for complementary feedingServes 4 (1.2 litres)Cooks In35 minutesDifficultySuper easyIngredients1 clove of garlic3 large carrots (350g)2 tablespoons olive oil1 teaspoons bouillon powder , optional200 g dried red lentilsMethodPeel and finely chop the garlic, then peel and dice the carrots.

Ingredients1 16-ounce package tricolor spiral pasta1 16-ounce package frozen vegetables1 2 1/4-ounce can sliced ripe olives, drained1 1/3 Cup Italian salad dressing1/4 to 1/2 Teaspoon garlic salt, optionalDirectionsCook the pasta according to package directions. Meanwhile, place vegetables in a microwave-safe dish.