Posts Tagged ‘ACB

There´s only one word to describe the growth and development within the Spanish wine sector in the last decade: incredible.  Dramatic investments both publically and privately have been made, particularly over the last ten years, to improve the quality and reputation of Spanish wines internationally.  Spain is now the 3rd largest wine-producing region in the world, and their commitment to the future of the sector appears to be reaping its benefits.

Spanish wine exports for the first trimester of 2003 increased 8.9% with respect to the first trimester of 2002, with total sales of 317,850,000 euros.  Export volume growth was even higher, with an increase of 15.85% and over 280,600,000 liters sold.  The good news for buyers?  The average price of Spanish wine exports for the first trimester of 2003 decreased 6%, to an average of 1.13 euros per liter.  In other words, Spanish winemakers are cashing in by selling high quality wines at competitive prices.

An excellent example of this trend is what has occured with Spain´s sparkling wine and export giant, called cava.  Export sales of cava grew 15.26% (33.73% in volume) in the first trimester of 2003, while the average price declined 13.8%.  Cava´s increasing popularity worldwide is due to two main factors:  Cava is high quality sparkling wine made using the same time-consuming, laborious production process used to make French champagne, yet it is available at relatively inexpensive, competitive prices compared to its French counterpart.

It is worth noting that sales of Spanish wines with Designation of Origin (Denominación de Origen) have risen 5.53% in terms of value, with an increase of 4.9% in volume.  The average price of these wines remained stable (0.6%).  With such a large selection of wines available to consumers, the D.O. system (known as Appellations d´Origine Contrôlée in French) offers a guarantee of authenticity and quality that appears to be convincing to consumers.

Approximately 25% of Spanish wines carry the prestigious Denominaciones de Origen label (Designations of Origin in English or Appellations d´Origine Contrôlée in French).  Among the red wines, there are two styles which generate a great deal of excitement among professionals and the wine press: dark, full-bodied powerhouse wines from regions such as Ribera del Duero, Toro, and Priorat, and lighter, fruitier wines which are being produced throughout the country, often in a low tannin, whole-berry fermented style.  La Mancha, the vast baking plane south of Madrid that produces most of Spain´s bulk wine, is a source for some fine value, light, smooth reds, as are other D.O. regions, such as Valdepenas and Jumilla.ª  As far as white wines are concerned, D.O.´s such as Condado de Huelva, Rias Baixas, and Albariño are some of the most refreshing and in-demand whites around today.


Who wouldn’t love Noodles? Its a family favorite for  most of us though.. Maggi introduced to the wholesome delicious family of noodles, and back then when we were kids having noodles was like a Once in a Blue moon thing like a delicacy and would slurp up every bite of it… even now sometimes i do really crave for Oriental flavors and the quick and easy meal within reach for me is always a packet of Maggi or Top ramen Noodles, and build layers of flavors to make it Earthy and Satisfying..

My noodles with vegetables is the most versatile quick and healthy meal that i could think of, ready in minutes. I brought these Maggi whole wheat noodles once long back( yep, sometimes i act like a whole grain freak… looking for whole grains everywhere ) and it wasn’t that bad.., i couldn’t see any difference from the regular noodles and from then the whole wheat noodles became a regular item in my pantry…

I would say a big NO-NO if you want to eat a packet noodles ( as it is ) without any vegetables and i like to always sneak in fresh and crisp vegetables along with some protein say eggs, tofu or Edamame. In this week’s trip to farmers market i bought some fresh baby Portobella mushrooms, scallions and crisp Red and Green peppers, and i couldn’t restrain from using them in my favorite noodles. Using whole wheat noodles , Edamame and fresh green veggies give this meal a good dose of Fiber and Protein..

You need( 2-3 servings ):

  • 1 packet whole wheat noodles
  • 1 red bell pepper
  • 1 green pepper
  • 4-5 green chillies
  • 7-8 baby Portobella mushrooms
  • 1/2 red onion
  • 1 tomato
  • 1-2 scallions
  • Cilantro
  • 1 cup shredded Cabbage
  • 3 garlic cloves
  • 1 – 2inch ginger root
  • 2-3 tbsp vegetable or peanut oil
  • 1 tsp ajinomoto
  • Cilantro and Mint

For the sauce:

  • 1 packet seasoning ( if you are using packaged noodles )
  • 2-3 tbsp ketchup
  • 2 tbsp soya sauce
  • black salt to taste

Preparation( 20 – 30 mins ):

  • Cook the noodles separately, drain in cold water apply oil and then keep aside.
  • Julienne all the vegetables, onions, green and red bell peppers, scallions, cabbage except for tomatoes and mushrooms
  • Slice mushrooms thin and tomatoes into chunks(optional )
  • Chop green chillies, ginger and garlic very fine
  • In a bowl mix in the seasoning( if you have one ), soya sauce, tomato ketchup, black salt sugar to taste and keep aside
  • In a wok/ kadai heat oil ( use highest heat setting available) and then add onions, green chillies, ginger and garlic followed by Edamame and ajinomoto( i can get only frozen soy beans that too from Whole Foods only )
  • Cook for few seconds and then add green and red bell peppers saute for a minute and then drop in mushrooms , cabbage and scallions( in order ). Saute all the veggies and make sure they are not overcooked( they should still be crisp ).
  • Mix in noodles and tossing or mixing vigorously( you don’t want the noodles to stick to the wok )
  • Add cilantro and Mint( last layer of flavor ) and adjust salt to taste…
  • Serve hot with Ketchup / Maggi Tomato Sauce or even better Sriracha Hot Sauce….


  • I usually use veggies twice the amount of noodles, just another easier way of having veggies without any complaints
  • Make sure you cook at very high heat and keep tossing until the veggies are cooked, most of the times they will be cooked in no time..
  • The key for these noodles is to keep all ingredients ready even before you try to lit the wok up.
  • This recipe has been tried and tested by me infinite times I hope you guys have a fun time trying it out.- ACB from Team Menublob
Pirate Spaghetti

Pirate Spaghetti

On the first weekend of existance, we are going to start a new feature today. To help you out what to drink this weekend and more importantly how to make it, make sure you keep yourself updated about TGIF Recipies.

So today we are gonna try out something from Vodka

Black Russian Cocktail Recipe

Ingridients 2 measurs vodka 1 measure Kahula

Pour the vodka and kahula over ice cubes in a whisky tumbler.

For a white Russian, top up with double cream.

For a longer drink, use a tall tumbler and top up with Cola.

Black Russian Cocktail Recipe


  • 2 measurs vodka
  • 1 measure Kahula
  • Black RussianPour the vodka and kahula over ice cubes in a whisky tumbler.

    For a white Russian, top up with double cream.

    For a longer drink, use a tall tumbler and top up with Cola.

    // is an initiative of fuelIn which was started in fall of 2008 by five young individuals with degrees either in engineering or management (or both) and are passionate about GOOD FOOD. We all believe that food is the single greatest boon that god has gifted to us mortals.

    AGKAGK: A manager and a biotech grad who is the soul of He has varied experience in a range of industries and is a die hard foodie.

    ASAS: Mr. Do-it-all is a techie with a foodie bent of mind. A budding manager, and an erstwhile engineer at Wipro, his world revolves around the search for GOOD FOOD.

    AnandAB: The serious guy, the designer, the techie, the biggest foodie ever. An engineer by profession but a dilliwalah foodie at heart. He is the man behind the scene.

    KSKS: Don’t be fooled by this guy’s innocent looks, he is a big time foodoholic (hicc !!), his appetite needs to be satiated every now and then with heavy doses of Chicken.

    ACBACB: He believes in creating value and values GOOD FOOD the most in life. A techie and a manager, whose search for GOOD FOOD never ends.


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