{"id":497,"date":"2017-03-23T14:19:15","date_gmt":"2017-03-23T14:19:15","guid":{"rendered":"https:\/\/themebubble.com\/demo\/magplus\/foodpro\/?p=497"},"modified":"2017-07-04T21:45:44","modified_gmt":"2017-07-04T21:45:44","slug":"spaghetti-aglio-olio-spring-greens","status":"publish","type":"post","link":"https:\/\/themebubble.com\/demo\/magplus\/foodpro\/2017\/03\/23\/spaghetti-aglio-olio-spring-greens\/","title":{"rendered":"Spaghetti aglio, olio &#038; spring greens"},"content":{"rendered":"<p>[vc_row][vc_column]<div class=\"simple-text size-3 color-2\">\n<p>We look our best in <strong>subdued<\/strong> colors, sophisticated cuts, and a general air of sleek understatement. When I was young, I lived like an old woman, and when I got old, I had to live like a young person.<\/p>\n<\/div>\n<div class=\"empty-space marg-lg-b10\"><\/div>\n<p>Men have got more of a discerning eye. They appreciate cut and details, things that aren&#8217;t so obvious. They like things that have cachet and gentlemanliness. Elegance is not the prerogative of those who have just escaped from adolescence, but of those who have already taken possession of their future. My shows are about the complete woman who swallows it all. It&#8217;s a question of survival. We look our best in <a href=\"#\">subdued<\/a> colors, sophisticated cuts, and a general air sleek understatement. There is always an emotional element to anything that you make.<\/p>\n<h3><small>The Origin of \u00a0Truffles Burger<\/small><\/h3>\n<h1 class=\"c-h1 text-center\"><\/h1>\n<div  class=\"simple-img\" align=\"left\"><img class=\"img-responwsive\" src=\"https:\/\/themebubble.com\/demo\/magplus\/foodpro\/wp-content\/uploads\/sites\/6\/2017\/04\/2.png\" height=\"440\" width=\"392\" alt=\"\"><div class=\"simple-img-desc\"><span>Photo Credit:<\/span><a href=\"#\"> Designlazy.com<\/a><\/div><\/div><p>Nova was the magazine that we all wanted to read in the Sixties because every issue brought something new and relevant to our lives: extraordinary fashion by Molly Parkin; innovative layouts and photographs by Harri Peccinotti; articles about the Pill and our new sexual freedom and a different take on beauty, fashion and celebrity &#8211; for one incredibly complicated story, we revamped the Queen.\u00a0Nova was the magazine that we all wanted to read in the Sixties because every issue brought something new and relevant to our lives: extraordinary fashion by Molly Parkin; innovative layouts and photographs by Harri Peccinotti; articles about the Pill and our new sexual freedom and a different take on beauty, fashion and celebrity &#8211; for one incredibly complicated story, we revamped the Queen. Our editor, Dennis Hackett, always thought outside the box always thought outside the &#8211; he once wanted to print the magazine back-to-front because he noticed women always started reading it at the end, but the bosses wouldn&#8217;t let him.<\/p>\n<h3>Weekly Video Recipe<\/h3>\n<div  class=\"video-block-wrapper\"><div class=\"embed-responsive embed-responsive-16by9\"><iframe class=\"embed-responsive-item\" width=\"100%\" height=\"640\" src=\"https:\/\/www.youtube.com\/embed\/KXap0WB85sM\"><\/iframe><\/div><\/div><div  class=\"empty-space  marg-lg-b30\"><\/div><div class=\"simple-text\"><blockquote  class=\"magplus-pro-quote\"><p>\u201cPro-tip: Serve this really tasty, easy homemade burger recipe with your favourite toppings.\u201d<\/p>Ramsey Florence<\/blockquote><\/div><div  class=\"empty-space  marg-lg-b30\"><\/div>[\/vc_column][\/vc_row][vc_row][vc_column width=&#8221;2\/3&#8243;]<div  class=\"special-text custom-font-properties-1000\">Method<\/p>\n<div class=\"\"><\/div>\n<p><\/div><div  class=\"special-text custom-font-properties-1001\"><\/p>\n<ol>\n<li>Finely chop the parsley (stalks and all), then add to the bowl with the mustard (if using), and the minced beef.<\/li>\n<li>Crack the egg into the bowl, then add a good pinch of sea salt and black pepper.<\/li>\n<li>With clean hands, scrunch and mix everything up well. Divide into 6 and pat and mould each piece into a roundish shape, roughly 2cm thick.<\/li>\n<li>Place the burgers onto a plate, drizzle with oil, then cover and place in the fridge until needed \u2013 this will help to firm them up.<\/li>\n<li>To cook the burgers, preheat a large griddle or frying pan for 4 minutes on a high heat, then turn the heat down to medium.<\/li>\n<\/ol>\n<p><\/div>[\/vc_column][vc_column width=&#8221;1\/3&#8243;]<div  class=\"special-text custom-font-properties-1002\">Ingredients<\/div><div  class=\"special-text custom-font-properties-1003\"><\/p>\n<ul>\n<li><em>12 Jacob&#8217;s cream crackers<\/em><\/li>\n<li><em>8 sprigs of fresh flat-leaf<\/em><\/li>\n<li><em>500 g quality minced beef<\/em><\/li>\n<li><em>1 large free-range egg<\/em><\/li>\n<li><em>olive oil<\/em><\/li>\n<\/ul>\n<p><\/div>[\/vc_column][\/vc_row][vc_row][vc_column]<div  class=\"empty-space  marg-lg-b50\"><\/div><div  class=\"tt-rating\"><div class=\"tt-rating-progress\"><div class=\"tt-progress-title\">Taste <\/div><div class=\"tt-progress-number\">8<\/div><div class=\"progress tpl-progress\"><div class=\"progress-bar\" role=\"progressbar\" aria-valuenow=\"80\" aria-valuemin=\"0\" aria-valuemax=\"100\"><\/div><\/div><div class=\"tt-progress-title\">Ambience <\/div><div class=\"tt-progress-number\">9<\/div><div class=\"progress tpl-progress\"><div class=\"progress-bar\" role=\"progressbar\" aria-valuenow=\"90\" aria-valuemin=\"0\" aria-valuemax=\"100\"><\/div><\/div><div class=\"tt-progress-title\">Service <\/div><div class=\"tt-progress-number\">9<\/div><div class=\"progress tpl-progress\"><div class=\"progress-bar\" role=\"progressbar\" aria-valuenow=\"90\" aria-valuemin=\"0\" aria-valuemax=\"100\"><\/div><\/div><\/div><div class=\"tt-rating-content\"><div class=\"row\"><div class=\"col-md-10 col-xs-12\"><div class=\"tt-summary-title\"><h4 class=\"c-h5\">Summary<\/h4><\/div><div class=\"empty-space marg-lg-b5\"><\/div><div class=\"tt-summary-text simple-text\"><p>The burger is a custom blend of ground prime rib, brisket, skirt steak and tenderloin, topped with Nueske\u2019s bacon and Cowgirl Creamery\u2019s triple-cream Mt. Tam cheese. The recipe is also delicious with a mix of chuck and sirloin.<\/p><\/div><\/div><div class=\"col-md-2 text-right col-xs-12\"><div class=\"empty-space marg-xs-b15\"><\/div><div class=\"tt-rating-title\"><h4 class=\"c-h5\">Total Rating<\/h4><\/div><div class=\"empty-space marg-lg-b10\"><\/div><div class=\"tt-rating-text\">8.7<\/div><\/div><\/div><\/div><\/div>[\/vc_column][\/vc_row]<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Nova was the videoly that we all wanted to read in the Sixties because every issue brought something new and relevant to our lives: extraordinary fashion by Molly Parkin; innovative layouts and photographs by Harri Peccinotti; articles about the Pill and our new sexual freedom and a different take on beauty, fashion and celebrity &#8211; for one incredibly complicated story, we revamped the Queen. Our editor, Dennis Hackett, always thought outside the box a<\/p>\n","protected":false},"author":1,"featured_media":412,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[30,31],"tags":[26,28,27,25],"_links":{"self":[{"href":"https:\/\/themebubble.com\/demo\/magplus\/foodpro\/wp-json\/wp\/v2\/posts\/497"}],"collection":[{"href":"https:\/\/themebubble.com\/demo\/magplus\/foodpro\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/themebubble.com\/demo\/magplus\/foodpro\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/themebubble.com\/demo\/magplus\/foodpro\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/themebubble.com\/demo\/magplus\/foodpro\/wp-json\/wp\/v2\/comments?post=497"}],"version-history":[{"count":0,"href":"https:\/\/themebubble.com\/demo\/magplus\/foodpro\/wp-json\/wp\/v2\/posts\/497\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/themebubble.com\/demo\/magplus\/foodpro\/wp-json\/wp\/v2\/media\/412"}],"wp:attachment":[{"href":"https:\/\/themebubble.com\/demo\/magplus\/foodpro\/wp-json\/wp\/v2\/media?parent=497"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/themebubble.com\/demo\/magplus\/foodpro\/wp-json\/wp\/v2\/categories?post=497"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/themebubble.com\/demo\/magplus\/foodpro\/wp-json\/wp\/v2\/tags?post=497"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}