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Need a pick-me-up after lunch? An Italian woman has argued that there’s one coffee choice you should avoid. Italian social media entertainer, The Pasta Queen, has advised her followers to stop ordering a cappuccino in the middle of the day. The popular foodie, whose real name is Nadia Caterina Munno, took to social media to explain why most Italians don’t drink the hot beverage past noon. In her video, an individual behind the camera asked Munno if she would like a cappuccino, to which she firmly replied: “No.” “Why do Italians not drink cappuccinos past 12?” she rhetorically asked. Then, she slammed her hand down on the counter before answering: “Because it’s a breakfast drink.” But that’s not the only reason why. Munno explained how coffee has the ability to “awaken your senses”, which is why cappucinos should only be consumed before 10 in the morning. “If you really want to push it till 11, but not 12,” she added. Munno also said that consuming a copious amount of food in the middle of the day shouldn’t be washed down with a cappuccino, because there’s already “enough going on”. While after lunch may not be the proper time to drink a cappuccino, other coffee options are not off the table. Munno suggested an espresso for the perfect energy boost, but regular drip coffee works fine, too. “When you’re eating a meal, you have enough going on with all those calories and cheeses,” she remarked. “All you need is a quick espresso.” The passionate pasta lover pointed out how drinking a cappucino would elicit the same reaction from Italians that Americans would display if someone chose to eat a hot dog for breakfast. Thousands of her 2.2m followers flooded the comments with their food etiquette suggestions. Some admitted they had tried to order a cappuccino in Italy, but their server refused to give them one. Other individuals refuted Munno’s message, adding that they also ate hot dogs for breakfast. “The delicious thing to do in Italy is let them believe they can control your food. Then drink and eat what you want, where you want, and when you want,” one critic commented, while another added: “I’ll drink my cappuccino when I want. To me, it’s like a dessert.” “Filipino here with our hot dogs with garlic rice and egg,” a viewer wrote. Meanwhile, another skeptic said: “If it is in my cup, I can drink at 8 pm too. 3 am too. My cup, my rules.” One experienced asserted: “I can vouch for this... I am Italian and know of this ‘rule’ yet it did not phase me… I still ordered my cappuccinos in the afternoon and watched several natives enjoying one as well.” “It’s just steamed milk with espresso? Not sure what the big deal is? I say drink what you want, when you want. Respectfully,” she continued, while another Instagram user agreed: “I’m Italian and I love drinking cappuccino in the afternoon.” The Independent has reached out to Munno for a comment. Read More Starbucks' pumpkin spice latte turns 20, beloved by millions and despised by some Starbucks releases new fall menu with two brand-new drinks: ‘Pure joy’ Should I give up Diet Coke? With aspartame under suspicion, an addict speaks Dorshi, Dorset, restaurant review: Funky dumplings are a hit on the south coast National Burger Day 2023: Where to eat the best burgers in London In-N-Out owner reveals where ‘animal style’ name comes from

LOS ANGELES--(BUSINESS WIRE)--Sep 8, 2023--

LOS ANGELES--(BUSINESS WIRE)--Jun 30, 2023--

Alan Joyce is stepping down early as head of Qantas Airways Ltd., an ignominious exit for one of

“I love cheese, especially blue cheese, and I love fritters,” says Matt Tebbutt. The Saturday Kitchen chef – who has teamed up with ProCook – combines crispy parmesan fritters with Roquefort spinach for a decadent dish. Parmesan fritters with Roquefort spinach Serves: 4 Ingredients: Vegetable oil, for deep-frying 100ml full-fat milk 50g unsalted butter 100ml water 125g plain flour 1 tsp English mustard powder 2 medium free-range eggs 1 tsp chopped thyme leaves 280g parmesan, grated 200g baby spinach 3½ tbsp crème fraîche 3½ tbsp double cream 100g Roquefort cheese Pinch of freshly grated nutmeg Method: 1. Preheat the oil in a deep-fat fryer to 180C, or half-fill a deep, heavy-based pan with oil set over medium-high heat. The oil is hot enough when a small cube of bread dropped into the oil turns golden brown in 40-50 seconds (or you can test the temperature using a probe thermometer). 2. Put the milk, butter and water in a large saucepan and bring to the boil. As soon as it comes to the boil, add the flour and mustard and beat together with a wooden spoon or large whisk to make a thick paste. 3. Take off the heat and allow to cool slightly (if you don’t cool it the mixture may split). Gradually beat in the eggs, thyme and 200 grams of the grated Parmesan. 4. Use a dessertspoon to gently drop each fritter into the hot oil and cook until crisped up and golden. They will take four to five minutes in the fryer, turning frequently. Remove and drain on a plate lined with paper towels and keep warm. 5. Next, heat a large saucepan over a medium heat. Add the spinach and cook until wilted down, then add the crème fraîche, cream and Roquefort cheese and cook until the cheese is melted. Finish with the freshly grated nutmeg. 6. To serve, layer the spinach and cheese mixture onto a serving plate, top with the yummy fritters and sprinkle over the remaining grated Parmesan. Recipe from ‘Weekend’ by Matt Tebbutt (Quadrille, £22). Traditional fish soup Tebbutt shares his take on a traditional fish soup – full of mussels, cod, scallops and whatever seafood you fancy. Serves: 4 Ingredients: 1kg of mixed sea fish – on the bone if possible, but just fillets is fine. Any crab claws or shells or prawns in shell would be a great addition 1 white onion 1 head of garlic, broken into cloves 1 star anise 1 carrot ½ fennel bulb 3 sticks of celery 2 bay leaves 1 small bunch of thyme 125ml Noilly Prat 2 tbsp tomato purée 400g tin of plum tomatoes 1 pinch of saffron 1 bunch of tarragon For the toppings: 1kg of cleaned mussels in shell 50ml white wine or Noilly Prat 1 bay leaf and smashed garlic clove 1 small sea bass or grey mullet or other British sea fish 200g cod fillet 1 red mullet or gurnard (optional) 2 scallops Method: 1. Start by sweating the veg and aromatics (except the tarragon) in some oil for 15 to 20 minutes, until soft and starting to colour. 2. Add the fish and shells if using, bones and all to the pan and continue to cook for another 10 minutes or so before adding the tomato purée, saffron strands, vermouth or wine, and tomatoes. 3. Cook to a paste then barely cover with water and allow to simmer very gently for 30 minutes. 4. After this time, blitz briefly with a hand blender to get the most out of the fish, before draining in a colander and push as much liquid from the bones as possible. 5. Tip these bones away and now add the tarragon to the stock and boil to reduce. Skim off any fat as you go. Reduce to around half the volume. Taste and season accordingly. 6. Take a dry saucepan with a lid and put onto a high heat. Add the mussels, Noilly Prat, bay and garlic clove, immediately cover with a lid and shake the pan from time to time. 7. After two to three minutes, check all the mussels have opened. Remove from the heat. Tip into a sieve or colander. Allow to cool before picking the meat from the shells. Discard any that don’t open. 8. Now strain this liquor through a fine mesh sieve or chinois and tip into the reduced stock. 9. Fillet the rest of the fish and pan fry these and the scallops on one side, (depending on the thickness). Keep warm. 10. To serve, put some of the cooked fish into the bottom of a serving bowl, and ladle some of the fish soup over the top . 11. For the perfect finishing touch, add homemade croutons and rouille. Coconut bread and raspberry cream “This is more cake than bread, I’d say,” notes Tebbutt. Tebbutt adds: “It’s especially delicious toasted in a dry pan to crisp the edges a little. This works well as a stand-alone brunch treat or as a sweet snack at any time of the day.” Makes: 8-10 slices Ingredients: 370g plain flour 3 tbsp baking powder 1-2 tsp salt 160g caster sugar 80g desiccated coconut 300ml coconut milk 2 large free-range eggs, beaten 1 tsp vanilla extract 75g butter, melted and kept warm For the raspberry cream: 100g crème fraîche 100g mascarpone 1-2 tsp good-quality raspberry jam 150g raspberries, to serve Method: 1. Preheat the oven to 200C/180C fan/400F/gas mark 6. Line a 900g loaf tin approximately 24cm x 14cm with baking paper. 2. Mix together the flour, baking powder, salt, sugar and desiccated coconut in a mixing bowl. Combine the coconut milk, eggs, vanilla extract and melted butter in a jug, mix well, then slowly pour the liquid ingredients into the dry ingredients. Mix well between additions to form a smooth batter. 3. Pour the batter into the prepared loaf tin and bake for 45 minutes to one hour. Allow to cool a little on a wire rack before turning out and slicing. 4. To make the raspberry cream, beat the crème fraîche and the mascarpone in a bowl. Gently mix through a spoonful of the raspberry jam to give a ripple effect. 5. When you’re ready to eat, toast the bread in a dry pan, spread over a little jam and top with the raspberry cream and fresh raspberries. Recipe from ‘Weekend’ by Matt Tebbutt (Quadrille, £22). Matt Tebbutt’s ProCook Kitchen Favourites can be found instore and online at procook.co.uk. Read More From a £22 bag of pasta to £28 sandwich – why do they cost so much? How to host a dinner party for under £2 per portion Three authentic Thai recipes to try at home Move over Nando’s – how chicken restaurants became cool Long live British scran: Three classic dishes for autumn Four delicious ways to use up leftover pumpkin this Halloween

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