Office coffee and drink machine come in such an enormous variety these days that choosing the right one for your office can be really easy depends how much you use. Do you go for fresh coffee or instant drinks, fully automatic or self serve, coin operated, or free vend?

Choosing an office coffee machine is not like choosing a computer or a video projector. Drinks machines need daily care and sanitising by a designated member of staff and regular servicing by professional engineers. The ingredients will need to be topped up daily, cash collected and accounted for and supplies ordered well in advance.

Also you should decide if whether to go free vend or have staff and visitors pay for their drinks.Free vend is a great perk to give your staff and visitors but obviously comes with considerable cost, although you may find better productivity because of it especially as it avoids time waiting for kettles to boil, brewers to finish etc that might otherwise be the case. With coin controlled versions you can set the vend price to cover the cost of the machine, maintenance and ingredients to break even or maybe make a profit.

A fruit salad is a delicious dish with different kinds of fruit, sometimes served submerged in their own fruit juice, or lathered with syrup. It is oftenly served as an appetizer, if not that, dessert. Eitherway, fruit salads are definitely delicious, you can have them for both appetizer and dessert.

Making your own fruit salad is not hard; you just need to prepare its ingredients. And the ingredients used are neither extinct nor hard to find, you can just whip out your wallet and make the march to the nearest grocery store.

Here is a beautiful, delicious and very refreshing salad.

Easy Recipes Layered Fruit Salad recipe
Makes 6 servings

Ingredients
2 medium bananas, sliced
2 cups pineapple chunks
2 medium oranges, peeled and sectioned
2 kiwi fruit, peeled and sliced
1 cup red seedless grapes
1 pint strawberries, sliced
1 medium grapefruit, peeled and sectioned
1/2 cup orange juice
1/2 teaspoon orange zest
1/4 cup lemon juice
1/4 cup packed brown sugar
1/2 teaspoon grated lemon, rind of
1 cinnamon stick

Preparation
1.In a medium saucepan, combine the orange juice and zest, lemon juice and rind, brown sugar and cinnamon stick. Bring to a boil.
2. Reduce the heat and simmer, uncovered, for about 5 minutes.
3. Remove from the heat and let cool completely.
4. Layer the fruit in a glass serving bowl.
5. Remove the cinnamon stick from the sauce; pour the sauce over the fruit.
6. Cover and chill for several hours before serving.

WW POINTS per serving: 4
Nutritional information per serving: 217 calories, 0.7g fat, 5g fiber

source Cocktails Recipe Easy Recipes  Christmas recipes

Weight Watchers Portobello Pasta Bowls recipe
Makes 6 servings

Ingredients
6 portobello mushroom, stems removed
6 ounces spinach fettuccine (or spaghetti)
2 medium tomato (red or yellow)
3 tablespoons olive oil
salt (to taste)
pepper (to taste)
1/4 cup olive oil
2 tablespoons lemon juice
1 teaspoon oregano, freshly snipped
1/2 teaspoon salt
1/2 teaspoon black pepper, ground
1/4 cup basil, freshly snipped

Preparation
1. Using a teaspoon, gently scrape the gills out of the bottom of the mushroom caps.
2. Lightly rinse the caps, then pat them dry with paper towels.
3. Cut the tomatoes in half; remove seeds and stem.
4. Brush the top and underside of the mushrooms and all sides of tomatoes with the 3 tablespoons olive oil.
5. Lightly sprinkle the mushrooms and tomatoes with salt and pepper.
6. Grill the mushroom caps and tomato halves over medium heat for about 6-8 minutes (or until tender).
7. Cook the pasta according to package directions; drain, then return to pot.
8. For the dressing: coarsely chop the grilled tomatoes.
9. In a blender or food processor combine the tomatoes, the 1/4 cup olive oil, lemon juice, the 1 tsp oregano, 1/2 tsp salt and 1/2 tsp pepper.
10. Cover and blend or process until smooth.
11. Drizzle the pasta with 2 tablespoons of the dressing.
12. To serve: place the mushroom caps on serving plates. Divide the pasta among the mushrooms, drizzle with the remaining dressing and sprinkle with snipped basil.

One serving is approximately 177 grams.
WW POINTS per serving: 6
Nutritional information per serving: 255 calories, 16.6g fat, 1.9g fiber
Source Weight Watchers Recipes and Cocktails Recipe

These wonderful pancakes are made without egs. They’re very easy to make and delicious, and each one is only 2 points. They taste just heavenly with honey or Nutella… Yummy!

Weight Watchers Eggless Banana Pancakes recipe
Makes 12 pancakes

Ingredients
2 small ripe bananas, finely chopped
1 cup all-purpose flour
2/3 cup whole wheat flour
1 1/2 cups skim milk
2 1/2 teaspoons baking powder
1/4 teaspoon salt
2 teaspoons white sugar

Preparation
1.In a large bowl, mix the whole wheat flour, all-purpose flour, baking powder, salt and sugar.
2. Stir in the milk and finely chopped bananas just until moistened.
3. Heat a lightly oiled frying pan over medium-high heat.
4. Pour or scoop the batter onto the frying pan, using approximately 1/4 cup for each pancake.
5. Brown on both sides and serve hot.

WW POINTS for one pancake: 2
Nutritional information for one pancake: 91 calories, 0.4g fat, 1.5g fiber

Via  weight watchers recipe

Serves: 6
Fibre 0 g, protein 3.8 g, fat 34 g
Calories/serving: 361
WW Points per serving: 8

* 1 500 ml cream
* 4 egg yolks
* 1/2 vanilla pod, slit open and scarped
* 5 tablespoon granular sugar substitute

1. Heat the cream in a heavy-based saucepan over low heat. Whisk in one egg yolk at a time. Add the vanilla pod scrapings and whisk until the custard begins to thicken. Remove from the heat and cool.
2. Beat one tablespoon of the sugar substitute at a time into the cooled custard.
3. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instruction.
4. The cusard can be refrigerated and used as a delicious, rich dessert, or you could whisk in a tablespoon of brandy or brandy flavoring and serve it over berries.