Monthly Archives: May 2013

JACKPOT bakes vegan baked banana donuts

Hello readers!

I know I have been a bit slow with the posting of entries but work, basketball and baking have really taken up all my time…where does all the hours go in a day? I never seem to keep up and I am lacking a lot of sleep as a result but hopefully in time I can go back to regularly posting. I appreciate your patience dear readers!

I wanted to post some pictures from a baking experiment from a few weeks ago. I have made many baked donuts over the years from a chocolate variety using applesauce and raw cacao powder to a vegan Krispy Kreme style donut. I wanted to bake a batch of baked banana donuts as I had experimented with a batch a year ago and wanted to see whether I could make another variation this time around.

There is no recipe yet as I am still perfecting the donuts and I was surprised that my donuts turned out more like banana bread donuts being a bit more dense in texture than what I was aiming for. They tasted great though still and Mr Muscles practically devoured the whole batch of them so I’m sure that they weren’t at all too bad. I used whole wheat spelt flour and used quite a bit of cinnamon so that the cinnamon and banana flavour could be tasted in the donut. Cinnamon and banana work so well and the smell is so heavenly when you devour the donut bit of bit when its nice and hot.

I’m definitely going to keep experimenting until I find the perfect balance. I tried to keep the oil to a very small amount and I used coconut oil for this batch but next time I might try using applesauce and remove the oil completely. The texture was also probably a bit too dense as I used quite a few bananas as I was being greedy and really wanted my donuts to have that banana flavour.

I ended up baking a small donut batch and a regular size donut batch. I love eating the small donuts as I feel less guilty eating a lot more of them than the regular size ones…but hey that’s just me ;P

Speaking of bananas, I have been trying to perfect a vegan banana bread recipe without the end product being too moist. Each time I make a vegan banana bread, the end result is a very moist banana bread lacking texture from the flour that is reminiscent of those wonderful buttery and sugary banana breads you get at cafes. I wanted to mirror this but in a more healthy way replacing the oil and sugar but unfortunately when you keep subbing various ingredients into the batter, the end result is never quite what you expect at times. I will definitely keep experimenting and hopefully come up with better results.

Here are the photos from my vegan baked banana donuts experiment:

Flour

Dry Ingredients

Mashed Bananas

Wet Ingredients A

Wet Ingredients

Wet Ingredients 2

Mix Wet and Dry

Donut Batter

Donut Molds

Baked Banana Donuts

Baked Banana Donuts 2

Baked Banana Donuts 4

I shall be planning to bake a lot more hopefully over the weekend…very interested in trying to make a chocolate avocado cake as it sounds odd but apparently you can’t taste the avocado in the cake…

So until next time everyone

x

Jackie

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Filed under Banana, Breakfast, Cake, Dessert, Donuts, Health Food, Healthy, Recipes, Snacks, Vegan, Western

JACKPOTEATS instagrams…

Hello all!

If you are all interested in seeing more of my food and baking experiments you can come view my pictures @jackpoteats on Instagram or you can come visit my facebook page and like my page to see more delicious food at www.facebook.com/jackpoteats. ;P

My instragramming of late…

Vegan Baked Banana Donuts

Vegan Baked Banana Donuts

Pandan Marbled Sponge Cake

Steamed Pandan & Vanilla Marble Cake – second attempt

Healthy Almond Cookies

Healthy Almond Meal Cookies

Steamed Banana Sponge Cake

Steamed Banana Sponge Cake

Oat Bran Muffin

My Oatbran & Banana Muffin eaten for breakfast

Cous Cous Salad

Cous Cous Salad made with Spanish Onions, Cherry Tomatoes, Danish Fetta, Coriander, Mixed Herbs & Capsicum for my weekday lunch

Thomas Dux

Some ingredients I picked up from Thomas Dux from the Weekend – Loving Earth Coconut Sugar, Loving Earth Dark Agave Nectar and some Medjool Dates

Black Star Pastry

Some Black Star Pastry Treats I picked up for Miss Puff from the other weekend ;P

Kit Kat Green Tea

Obssessed with Green Tea Kit Kat – so small but soo delicious!

Chanoma Cafe

Finally visited Chanoma Cafe for some Japanese Sweets – Anmitsu with green tea soft serve, red bean paste & jelly – think I have a new place to eat dessert and just when I thought I was going to cut down ;P

More photos to come…

x

Jackie

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Filed under Biscuits and Cookies, Cake, Dessert, Health Food, Healthy, Instagram, Muffins, Snacks

JACKPOT visits the Tea Salon at the Victoria Room

Happy Monday dear readers!

I hope you all had a wonderful weekend filled with plenty of rest and relaxation! I feel like the weekend has gone by in the blink of an eye and if anything I feel more exhausted than ever trying to pack everything into the weekend before the week starts again. I’m hoping to catch up on some sleep this weekend.

Besides playing a lot of basketball over the weekend, I managed to catch up with Mrs Papparazzi yesterday for lunch. It’s been awhile since we last caught up so it was a good to catch up on what’s been happening. We decided to try our luck and see if there were any tables available at the Victoria Room Tea Salon in Westfield Sydney as usually it’s quite busy. We were in luck as we were able to get a seat not long after we queued in line for a table. We were seated in the corner so it was good to get a somewhat private area to just chat amongst ourselves without being too disturbed by the other customers.

There is the option of having the normal high tea menu or ordering from the main menu. Mrs Papparazzi and I were quite indecisive that day so we chose to go for the easier option and opted for the Classic High Tea to eliminate any decisions and choices that had to be made. However the choice of scones was difficult in the end for me…so many to choose from and with only the choice of one scone ;P

Menu

The Menu

Tea Menu

The Tea Menu

Green Tea

Plate

Love the old fashion teacup and plate designs

High Tea

The Classic High Tea Set for 2 $38.00 pp

Sandwich Tier

The Sandwich Tier – Chicken & Wild Herbs, Smoked Salmon, Rocket, Lemon & Capers, Cucumber, Creme Fraiche & Dill and Roast Beef, Horseradish Cream & Baby Cress

Mrs Papparazzi and I started off the high tea with the bottom tier of finger sandwiches. There is quite a few variations of finger sandwiches made with either white bread or wholemeal brown bread. I loved the chicken & wild herbs sandwich despite it being on white bread and the smoked salmon on brown bread. Mrs Papparazzi loves white bread whereas I love brown bread so in the end it worked out as I ended up eating most of the brown bread sandwiches except for the roast beef as I have never been a fan of it since I was young. I liked the lightness of the sandwiches so that there was still room in my stomach for the rest of the sweet treats and scone.

May13foodpics 044

The Scones Tier

Date and Orange Scone

Date and Orange Scone

White Chocolate and Cranberry

White Chocolate and Cranberry Scone

Jam and Cream

Scones served with Cream, Strawberry Jam and Orange Marmalade

I decided to try a different scone this time as I had tried the Lavender scone on the previous time I visited and wanted to try something different. There were so may choices from savoury to sweet scones with various different flavours. I ended up picking the orange and date and was hoping that the orange wasn’t too overpowering and I was in luck as the orange flavour was subtle but paired well with the sweet dates. Mrs Papparazzi ended up choosing the white chocolate and cranberry scone which I have heard is really lovely. There is also a rose scone that they serve with bits of turkish delight inside the scone or if you have gluten intolerances, there is also a gluten-free scone which you can request for. I think I will try the gluten-free scone next time I have high tea here. My scone came with some orange marmalade however I’m not a fan of marmalade and ended up eating my scone with the classic strawberry jam instead…tasted really good! Scones and Jam – I can’t think of anything better!

The Assorted Sweeties

Assorted Sweeties – Dark Chocolate Cup with Chocolate Mousse & Strawberries, Seasonal Fruit Short Crust Tartlet (Rhubarb), Classic baked lemon cheesecake with Pistachios & a Vanilla Cupcake with Fresh Passionfruit Topping

Fruit Short Crust Tartlet

Rhubarb Fruit Custard Tartlet

Dark Chocolate Cup with Chocolate Mousse and Strawberries

Dark Chocolate Cup with Chocolate Mousse, Cream and a Strawberry

Cheesecake

Classic Baked Lemon Cheesecake with Pistachio Pieces

Vanilla Cupcake

I loved all the sweet food on offer. My massive sweet tooth ensured that I sampled each and every one of the desserts…yes I know I really need to stop eating so much dessert..I’m planning on eating healthy throughout this week hopefully ;p I loved the taste of the cheesecake. Rich and decadent and luckily served as a small portion because I’m pretty sure I could have eaten 10 of these in one sitting! Also I really loved the texture of the cupcake…it wasn’t dry and the frosting reminded me of the cupcakes I used to eat when I was a kid. I have to thank Mrs Papparazzi for taking some of the photos for me on my camera as I had eaten the sweet food before taking any close up photos of them…yep my big sweet tooth once again! ;p

It was a good catch up over a lovely high tea…I’m sure that I’ll be seeing Mrs Papparazzi again for another food adventure soon!

The Victoria Room Tea Salon

Westfield Sydney

Level 4 (Designer Gallery), Cnr Pitt Street Mall and Market Street

Sydney CBD NSW 2000

Phone: 02 9357 4488

Website: www.theteasalon.com.au

The Tea Salon Hours:

Monday – Sunday: 9:30am – 6:30pm (except Thursday 9:30am-9pm)

Light Refreshments served all day & Lunch and High Tea from 11:30am-4:30pm

So until next time everyone!

x

Jackie

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Filed under Brunch, Cafe, Cake, Dessert, High Tea, Restaurant, Scones, Scones, Sydney, Western

Contact JACKPOT EATS

Hello dear readers!

I have a new email address for anyone that wants to ask me questions about my recipes, baking and everything else in between. I’m also taking any orders for any readers in Sydney who are interested in purchasing some of the food that they have seen on my blog or if you are interested in something in particular, we can discuss ideas on what you would like ;P

My email is:

jackpoteats@gmail.com

Looking forward to your emails!

x

Jackie

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JACKPOT bakes gluten free and vegan banana and raspberry quinoa muffins

Hello dear readers!

Happy Friday! I’m glad the weekend has finally come around again and cannot wait to have another enjoyable one! I hope you all have a wonderful weekend too! ;P

I thought I’d share with you all one of my recent baking experiments. I recently purchased some quinoa flour (pronounced KEEN-WAH) and wanted to bake some gluten-free muffins after tasting one at the Eveleigh Markets on the weekend. It inspired me to make my own version of a gluten-free muffin which happened to also be vegan as well.

I had some ripe bananas sitting on my bench top and some raspberries in the fridge so decided to make banana and raspberry muffins using the quinoa flour. Quinoa flavour has quite a distinct taste and I think it is more an acquired taste. This first batch of muffins turned out alright in terms of texture and flavours however I definitely think that I needed to add a bit more sweetness to the mixture to counteract the tartness from the raspberries and the strong flavour of the quinoa flavour. I adapted my recipe from Bob’s Red Mill who specialise in various flours (http://www.bobsredmill.com/recipes.php?recipe=7020) but didn’t use any eggs as I was trying to make my muffins vegan as well as gluten-free. I think that I will experiment more with my recipe and tweak it until I get the flavours just right however for a healthy gluten-free and vegan muffin, this wasn’t so bad ;P

JACKPOT’s gluten-free and vegan banana and raspberry quinoa muffins

Ingredients:

  • 2 cups of quinoa flour
  • 1 tsp of baking powder
  • 1/2 tsp of baking soda
  • 1-2 tsps of ground cinnamon
  • a pinch of salt
  • 1 cup of soy milk (I used almond milk)
  • 1 tbsp of apple cider vinegar
  • 1/3 cup of pure maple syrup (you can use 1/2 a cup if you like a sweeter muffin)
  • 3-4 bananas mashed with a fork
  • 1 cup of raspberries (fresh or frozen)

Method:

  1. Preheat your oven to 180 degrees Celsius.
  2. Line a muffin tray with cupcake liners and set aside.
  3. Mix all your dry ingredients together (flour, baking powder, baking soda, cinnamon and salt) with a wooden spoon and set aside.
  4. Pour a cup of soy milk into a measuring cup or a small bowl and mix together with the apple cider vinegar to create your vegan buttermilk. Leave it for a few minutes until it curdles.
  5. Add your vegan buttermilk mixture and the rest of the wet ingredients into a small bowl (maple syrup and mashed bananas) and stir to combine.
  6. Pour your wet ingredients into your dry ingredients bowl and stir with a wooden spoon until just combined. Be careful not to over mix your batter.
  7. Add in the raspberries into your muffin batter and fold them in gently.
  8. Using an ice cream scoop or a large spoon, spoon the batter into the cupcake liners about 3/4’s full.
  9. Bake in the oven for 20-25 minutes. I baked mine for about 25 minutes as my batch seemed to need longer cooking time.
  10. Take your muffins out of the oven and out of the muffin tray and line them on a wire rack to cool.
  11. Enjoy!

Quinoa Flour

Dry Ingredients

Vegan Buttermilk

Mashed Bananas

Wet Ingredients 2

Wet Ingredients 3

Muffin Batter

Muffin Mixture

Muffins

Quinoa Muffins

Quinoa Muffins

Quinoa Muffins

I’ll definitely be experimenting more with quinoa flour and try to get the right consistencies and flavours but for a first attempt I was quite happy with the results. The fact that this muffin is gluten-free, vegan, has no eggs or oil in the mixture and is dairy free is a big bonus =)

So until next time!

x

Jackie

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Filed under Dessert, Gluten Free, Health Food, Healthy, Muffins, Oil Free, Snacks, Vegan, Vegetarian, Western

JACKPOT visits Brasserie Bread

Hello dear readers!

I hope you all are having a good week so far! I had a nice and relaxing weekend after a long week of work last week despite having to work on the weekend.  As a treat, Mr Muscles took me out for breakfast before I had to start work on Sunday so that I was happily full by the time work commenced and indeed I was…perhaps even more so ;P

I got to choose the place to eat breakfast so I ended up choosing Brasserie Bread as Mr Muscles had never been there before and I had not visited this place in a very long time so I was keen to see if the food still tasted the same from what I remember. We got to the cafe around 9:30 and I was surprised at how busy the place was with many people eating breakfast or lining up to buy bread loaves and pastries that were baked fresh that day. We waited in line for a few minutes for a table and whilst Mr Muscles waited in line, I ventured into the bakery section of the cafe to stare at all the wonderful treats on offer from decadent desserts to drool worthy pastries and to even taste some of the bread samples on offer. Everything was so tasty and it made me want to buy literally everything in the bakery. I made a mental note of all the things I wanted to buy after I finished breakfast…the list was long but I knew I definitely wanted to take something home with me…whether it be a bread loaf or one of their lovely desserts on display.

I wasn’t sure how I was feeling that day…whether I was in the mood to eat sweet food or whether I was in the mood to eat some savoury food but of course as always sweet won the battle and I ended up ordering pancakes ;P

Brasserie Bread

Brasserie Bread Testers

Bread

Bread Rack

Pantry

Kitchen

Bakery

Dessert

Bread Loaves

Garlic Bread

Tarts

Cafe

The Menu

The Menu

Green Tea

My Green Tea

Coffee

Mr Muscles’s Coffee

Smoked Trout and Fetta

Mr Muscles’s Meal: poached eggs with smoked trout and feta on sourdough toast with an extra egg $18.00

Mr Muscles decided to get a savoury dish as he doesn’t have as big a sweet tooth as I do. The dish looked very appealing from first glance and Mr Muscles seemed to enjoy it as he dug into his breakfast. The flavours all worked well together however the ratio of bread to trout to feta was uneven and Mr Muscles said that the feta ended up overpowering the other flavours on the plate. He had hoped that they had given another slice of toast to go with the meal as this would have balanced it all out but nonetheless he thought this was a really nice dish overall.

Sourdough Pancakes

Pancakes

My meal: sourdough pancakes with banana and pure maple syrup $15.00

I naturally leaned towards a sweet meal to start my day and I was not disappointed. My first time visiting Brasserie bread I also ordered the sourdough pancakes but with berry compote which was nice but I felt that the berries were a little on the sour side and I was looking for something a bit more sweet and this time the pancakes were just right. It was such a decadent meal, carb heavy and the oh-so-bad-for-you-but-you-just-can’t-stop-eating-these-delicious-pancakes. I really loved that they had grilled the bananas so that you get that slight char on the bananas and with each bite the bananas just melted in your mouth. The maple syrup added a nice bit of sweetness to the meal that complimented the soft bananas. I didn’t really care for the coconut flakes however so pushed them aside and concentrated on the pancakes. These pancakes definitely sit up there with my other favourite pancakes: Ricotta pancakes from Pyrama, orange pancakes from Cafe Morso, ricotta hotcakes from Bills and the quinoa pancakes from Bread and Circus. I think I should be worried about my pancake obsession…

After breakfast, Mr Muscles and I lined up at the bakery section of the cafe and ended up buying a nice harvest grain loaf – I’ve had this bread before and I really enjoyed it and the fact there were all different kinds of grains and seeds in the bread. I also bought a freshly made sandwich for lunch and a pistachio friand to eat later. I knew I could have bought a lot more but I showed some self-restraint and made another mental note that I would be back for more pancakes and of course more freshly baked goodies!

Stay tuned for my upcoming baking experiment: Gluten Free & Vegan Raspberry and Banana Quinoa Muffins

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Brasserie Bread

1737 Botany Rd

Banksmeadow

NSW 2019

Ph: 1300 966 845

Opening Hours:

Monday to Friday: 7.00am-3.00pm
Saturday and Sunday: 8.00am-2.00pm

Website: http://www.brasseriebread.com.au/

Until next time!

x

Jackie

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Filed under Banana, Breakfast, Cafe, Cake, Eggs, Pancakes, Restaurant, Seeds and Grains, Sydney, Toast, Western

JACKPOT’s visit to Bills and a recipe for healthy banana bran muffins

Hello dear readers!

I apologise for the long delay between blog posts but between extended family visiting from overseas, celebrating mum’s big birthday and getting the flu as well..it’s definitely been a long few weeks and I’m still feeling under the weather…must be the constant cold changes that I’m still not getting used to. I hope I can post more regularly but hopefully you all can wait patiently for everything to go back to normal =)

Since I haven’t blogged in a while, I thought I’d merge a cafe visit and recipe in the same post due to my lack of posting lately.

So as my cousin was visiting from Singapore, my family and I decided to take my cousin to eat breakfast at the infamous “Bills” in Surry Hills. I’m amazed at how packed Bills gets around 9-10am and that the lines are still like this after many many years of being established and with many new cafes opening in Surry Hills. The lines always seem to be quite lengthy but we were lucky to have arrived at a time where a table was available. We were seated next to the window and we had a good view of the street with the sun shining into the cafe. It was a lovely farewell breakfast for my cousin eating scrumptious food while discussing potential trips to visit Singapore sometime soon.

Ricotta Hotcakes

Ricotta Hotcakes, Banana and Honeycomb Butter $19.50

My cousin and I ordered the infamous ricotta hotcakes for our breakfast and I was not disappointed by my choice. Such fluffy joyous soft pillows of goodness demolished in seconds. I wish that there had been many more stacks of pancakes for me to devour but alas I had to settle with the 3 that were served. The hotcakes are a very popular choice at Bills and I saw that most people were ordering this dish on each table. I have always had a massive sweet tooth so I knew that the sweeter option was the best way to go rather than the savoury one although I must admit the scrambled eggs at Bills are quite delicious as well.

Full Breakfast

Full Aussie Breakfast: Scrambled Organic Eggs, Sourdough Toast, Bacon, Roast Tomato, Swiss Mushrooms with a Pork and Fennel Sausage $24.50

Mr Muscles ordered the Full Aussie Breakfast as he prefers savoury food over sweet food. This dish is quite filling with loads of sides to go with the toast and eggs. Mr Muscles soon devoured this dish till there were no remains left. He was satisfied entirely and left the cafe feeling quite full at this stage. The eggs are cooked so well and so very fluffy and was definitely the highlight of this dish.

Me being greedy, noticed some nice looking bran muffins sitting on the table in the middle of the cafe. I knew I wanted to try one so I decided to order one takeaway. The muffin was a ricotta, apple, coconut and bran muffin. At first after hearing the flavours I wasn’t sure how this would taste but after tasting a bit of it, I fell in love with this muffin. It was quite a filling muffin but had a lovely taste to it. I didn’t taste too much of the ricotta but more so the coconut and the bran. After I ate this muffin I knew I wanted to try and replicate the flavours I had tasted in this muffin so hence the recipe post.

I decided to make my own version of Bill’s bran muffins but obviously adapting it to make a bran muffin without using eggs and without using any butter or oil. I was surprised at the results of my muffins and how well they turned out so much so that I’m going to be making another batch quite soon. I didn’t really follow any set recipe as most of it was kind of based on feeling but here is what I used to make healthy banana bran muffins.

HEALTHY BANANA BRAN MUFFINS

Ingredients:

  • 1 and 1/4 cup of wholemeal spelt flour
  • 1 cup of oat bran
  • 1/2 tsp of baking soda
  • 2 tsps of baking powder
  • a pinch of salt
  • 2 generous teaspoons of ground cinnamon
  • 1/4 cup of raw organic honey (you can replace this with agave, coconut sugar or another type of sugar substitute to make them vegan)
  • 2 tsps of pure vanilla extract
  • 1/2 cup of soy milk (I used almond milk)
  • 3-4 ripe bananas mashed (I used 4 bananas)

Method:

  1. Preheat your oven to 180 degrees Celsius.
  2. Line a muffin tray with muffin liners and set aside.
  3. Mash your bananas in a small bowl using a fork until you have a rather smooth consistency. Doesn’t matter if you still have some small banana pieces left in the mash.
  4. Combine all the dry ingredients (flour, oat bran, baking soda, baking powder, salt and cinnamon) into a large bowl with a wooden spoon. Set aside.
  5. Combine all your wet ingredients together (honey, vanilla extract, soy milk and mashed bananas) in a smaller bowl and whisk for a few minutes.
  6. Pour your wet ingredients into your dry ingredients bowl and using your wooden spoon mix the muffin batter till combined. Be careful not to overmix the batter.
  7. Fill each muffin liner using an ice cream scoop or spoon and fill the muffin liners about 2/3’s full.
  8. Bake in the oven for approximately 20 minutes or until nicely golden brown on the top.
  9. Take the muffins out of the muffin tray and set on a wire rack to cool.
  10. You can enjoy them as they come out of the oven or freeze them to be eaten later on.
  11. Enjoy!

Mashed Bananas

Oat Bran

Flour Mixture

Dry Ingredients

Dry Ingredients 2

Wet Ingredients

Combining Wet and Dry

Filled Muffin Liners

Baked Muffins

Banana bran muffins

Banana Bran Muffins 2

Banana Bran Muffins 3

Banana bran muffins 4

I loved these muffins and was really surprised at how good these muffins tasted. I think the oat bran gave it a really nice texture and I was even more surprised that they weren’t dry. Usually I have to cook muffins for 25 minutes approximately but these were done in 20 minutes. The batter was also very easy to whip up so hence why I will be making another batch soon. The best thing about these muffins is that they freeze well and you can just heat them up in the morning for quick go to breakfast. You definitely get a lot of fibre and nutrition from the oat bran and the wholemeal spelt flour but the soft bananas and the sweetness from the honey really work well together. I love how this recipe doesn’t use any eggs or oil or butter and yet the result was still really delicious. Also I knew these muffins had to taste somewhat nice as Mr Muscles had 2 in one go and that usually means that he really likes it if he asks for seconds ;P

I thought I’d also share with you all some other photos of my baking experiments over the past few weeks.

Steamed Pandan Sponge Cakes

I made these Steamed Pandan Sponge Cakes for my brother while he is visiting however I think I need to work on the texture as they came out a little dry and there was not enough sweetness to it as my brother mentioned a few times. I will definitely need to keep experimenting further with this recipe.

Anzac Cookies Vegan

I also made these Vegan Anzac Cookies on my day off on Anzac Day however was slightly disappointed as they didn’t really taste of anything. I think using rice syrup instead of the usual golden syrup really changed the taste and the texture of these cookies. There was definitely not enough sweetness in the cookie.

Granola

That same day I also made some of my own granola/toasted muesli filled with plenty of ingredients such as chia seeds, coconut, dried apricots, raw blanched almonds, pumpkin and pepita seeds and of course rolled oats. I used honey this time to sweeten the granola and some coconut oil for baking. I was really happy with how these turned out as it had a lovely crunch and I loved the bits of muesli that had stuck together in the process to make big granola clusters.

So until next time dear readers!

x

Jackie

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Filed under Banana, Biscuits and Cookies, Breakfast, Cafe, Eggs, Granola, Health Food, Muffins, Oil Free, Pancakes, Pandan, Recipes, Restaurant, Snacks, Sydney, Toast, Toasted Muesli, Western