Monday, August 31, 2009

Will Tweet For Food!



In this week's episode, our heroes use Twitter to survive. Visit my Fiesta Movement profile: bit.ly This episode features: -Myself -Sam Caplat ( www.youtube.com ) -Stefan Chin ( www.youtube.com ) -Kasey Gooden ( www.youtube.com ) -Drew Gooden ( www.youtube.com ) -Jessica Honeycutt ( www.youtube.com ) -Lindsay Cole ( www.youtube.com ) -Levi Beamish ( www.youtube.com ) -Tony Huynh ( www.youtube.com ) Additional Writing: -Tom Milsom ( www.youtube.com ) -Bekkkkkkuh ( www.youtube.com ) Camerawork ...

Orignal From: Will Tweet For Food!

How to Fix a Broken Hollandaise Sauce Recipe



Get the full story! Visit foodwishes.com, to get the ingredients, and watch over 300 free video recipes. Leave me a comment there. If you have questions, ask on the website. Thanks!!

Orignal From: How to Fix a Broken Hollandaise Sauce Recipe

Health & Diet



How I try to be healthy, haha. I'm 5'8.5", 174cm, a bit over 120 lbs, or around 55kg. I'm trying to lose a few more lbs. Tips: - Drink a glass of hot water or lemon water first thing in the morning to flush out system - Always eat breakfast, eat your carbs in the morning - Spread out meals into 6 small meals a day - No sugar or carbs for dinner, low salt for dinner - No eating 4 hours before bed time - Watch your sauces, creamy sauces are high in calories - Dinner should be the smallest meal ...

Orignal From: Health & Diet

Vegetable Juice, Do we need Fiber?, Episode #234



See Raw Food Eater Matt Monarch of www.mattmonarch.blogspot.com Angela Stokes-Monarch of www.rawreform.com in this spectacular, The Raw Food World TV Show Episode. Many people ask about vegetable juicing, don't we need fiber? We've got the answer to that question here. Enjoy another 'The Raw Food World' episode. ... veggie vegetable juice fruit green smoothie fiber do we need matt monarch angela stokes raw food

Orignal From: Vegetable Juice, Do we need Fiber?, Episode #234

My Liquid Diet- "Day 1"



"Liquid Diet" What is a clear liquid? A good rule-of-thumb is anything you can see through. For example, apple juice is a clear liquid; milk is not. If unsure, check with the physician or registered dietitian. Clear liquid diet: A clear liquid diet consists of transparent liquid foods such as meat or vegetable broth, bouillon, clear fruit juices, clear fruit ices, popsicles, clear gelatin desserts, or clear carbonated drinks. Full liquid diet: A full or strained liquid diet consists of both ...

Orignal From: My Liquid Diet- "Day 1"

Sunday, August 30, 2009

Elevator - Food Fight



Whoever wins, we lose. Follow my death-defying exploits on twitter! www.twitter.com And revel in the glory of Harold the Janitor! www.twitter.com

Orignal From: Elevator - Food Fight

Carp Fish Bait Recipes



offto.net Carp Fish Bait Recipes You will catch more and bigger Carp with Your Own Fish Bait Recipes for Making Homemade Fish Bait Guaranteed. Attention Carp Fishing Enthusiasts Heres the Time Tested Secret Carp Fishing Bait Recipes that will Fill Your Stringer Full ...

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** Old version ** The Dangers of Aspartame (Artificial Sweeteners, Sugarfree, Diet, Zero, E951)



of Aspartame-Acesulfame (E962), Maltitol (E965), Lactitol (E966), Sorbitol (E420), Mannitol (E421), Glycerol (E422). Natural based sweeteners and thus relatively safe: Xylitol (E967), Thaumatin (E957). Healthy sugar replacements: Organic raw sugar, maple syrup and honey. The low calorie, all natural sweetener Stevia, used in Paraguay for centuries: www.steviainfo.com "My people are destroyed for lack of knowledge." Hosea 4 (KJV) "Why do you spend money for what is not bread, and your wages ...

Orignal From: ** Old version ** The Dangers of Aspartame (Artificial Sweeteners, Sugarfree, Diet, Zero, E951)

College Sex Appeal: Avoiding Food Traps (College Health Guru



Your college diet likely has more pizza & beer than fruit - and it may be hurting your sex appeal! Here's how to enjoy eating without giving up the sexy. More at: College.Healthguru.com

Orignal From: College Sex Appeal: Avoiding Food Traps (College Health Guru

Hot Chocolate Mix Recipe



This hot chocolate mix recipe from chef Jason Hill is a decadent Valentine's Day treat or winter drink. Hot cocoa is a hit for adults and children alike. Hot chocolate dates back to the Mayan period, when it was made with corn meal, chiles and water and was used for sacred ceremonies. This hot chocolate mix recipe will blow away any of those store bought packets and it comes together in a snap. For this homemade hot chocolate recipe, were going to use: 1 cup milk 1/2 cup heavy cream 1/4 cup ...

Orignal From: Hot Chocolate Mix Recipe

Street Food - Mumbai - 14 Nov 08 - Part 2



In the first of a new series Al Jazeera's Divya Gopalan attempts to understand the real Mumbai by taking a culinary journey through its Street Food.

Orignal From: Street Food - Mumbai - 14 Nov 08 - Part 2

Gado gado Indonesian vefetchable salad

Cooking : time less than 10 mins






Ingredients

225g/8oz coconut cream
300g/10%26frac12;oz simple peanut sauce
1 red pepper, roasted, peeled and sliced
1 bunch French beans, trimmed and cooked
8 new potatoes, peeled and cooked and quartered lengthways
1 green mango, cut into batons
1 cup bean sprouts
1 avocado, sliced lengthways
1 iceberg lettuce, cut into wedges





Method

1. Warm the coconut cream until it splits and add the peanut sauce.
2. Transfer the sauce to a bowl and serve with the above selection of cooked and raw vefetchables on the side
3. The vefetchables and sauce can be wrapped in the lettuce leaves and eaten as a wrap.


















Orignal From: Gado gado Indonesian vefetchable salad

Roast turkey with cider and apple

Cooking : time over 2 hours






Ingredients

5.5kg/12lb oven ready turkey, thoroughly thawed if frozen
salt and freshly ground black pepper
1 onion, peeled and cut into wedges
4 garlic cloves
450ml/%26frac34; pint medium dry cider
25g/1oz softened butter or margarine
25g/1oz flour
4 tbsp half fat cr%26egrave;me fra%26icirc;che
fresh mint sprigs to garnish
For the stuffing:
1 tbsp oil
2 medium onions, peeled and chopped
2 garlic cloves, peeled and churryed
1 Bramley cooking apple, peeled, cored and chopped
175g/6oz fresh white breadcrumbs
75g/3oz ready to eat dried prunes, chopped
2 tbsp freshly chopped mint
1 medium egg, beaten





Method

1. Preheat the oven to 190C/375F/Gas 5, 10 minutes before cooking.
2. Wipe the turkey inside and season the body cavity. Put on one side while preparing the stuffing.
3. Make stuffing by heating the oil in a pan and saut%26eacute; the onion and garlic for 5 minutes or until softened.
4. Stir in the apple, remove from the heat and add remaining stuffing ingredients with seasoning to taste and mix well to form a stiff consistency.
5. Stuff the neck cavity only with the prepared stuffing then fold the neck flap over and safe either by sewing using fine twine and a trussing needle or with skewers.
6. Place the onion wedges and whole garlic cloves in the body cavity.
7. Weigh the turkey and calculate the cooking time allowing 18 minutes per 450g/1lb.
8. Roll any remaining stuffing into balls and cook round the turkey for the continue 20 minutes of cooking time.
9. Place breast side down in the roasting tin, pour over 150ml/%26frac14; pint of the cider then place in the oven and roast in the oven for the calculated cooking time. (By cooking the turkey upside down, the natural juices will baste the turkey as it cooks.
10. Twenty minutes before the end of the cooking time, turn the turkey over, pour over a further 150ml/%26frac14; pint of the cider and continue to cook for the rest of the cooking time. If the turkey is browning too quickly, cover loosely with tin foil. Check the turkey is thoroughly cooked by inserting a long skewer in the thickest part of the thigh. If after 1 minute the juices run clear the turkey is cooked.
11. Remove from the oven, place turkey on a serving plate, loosely cover with tinfoil and stand for 20 minutes before vehicleving.
12. Strain 300ml/%26frac12; pint of the juices from the cooked turkey into a saucepan and stir in the remaining cider, bring to the boil.
13. Cream the butter or margarine with the flour then gradually whisk into the cider mixture.
14. Cook for 2 minutes, adjust seasoning and stir in the cr%26egrave;me fra%26icirc;che. Heat gently for 1 minute then serve with the cooked turkey, garnished with fresh herbs







Orignal From: Roast turkey with cider and apple

Sausage plait

Cooking : time 30 mins to 1 hour






Ingredients

1 x 375g/13oz packet readymade puff pastry
1 tbsp butter
1 small onion, diced
1k/2%26frac14;lb good sausage meat
1 free-range egg, beaten





Method

1. Preheat the oven to 200C/400F/Gas 6.
2. Roll out the pastry into a rectangle about 25cm/10in by 20cm/8in.
3. Heat the butter in a frying pan, and add the onion, cooking until it is softened but not coloured.
4. In a mixing bowl, combine the onion and the sausage meat well.
5. Put the sausage mixture down the middle of the long length of the pastry. With a sharp knife, cut slits 3cm/1in apart, 1cm/%26frac12;in away from the sausage mixture to the edge of the pastry, slanting away from you. Bhurry with beaten egg.
6. begining at the end nearest to you, fold the pastry alternately over each other, to offer a 'plait' effect. Bhurry the lid with beaten egg.
7. Transfer to a baking tray and bake in the centre of the oven for 40 minutes, reducing the temperature to 150C/300F/Gas 2 after 20 minutes. Serve in slices hot or nippy.


















Orignal From: Sausage plait

Kentish apple mousse with toasted honey syrup apples

Cooking : time 30 mins to 1 hour



that quantity of Italian meringue produces 200g/7oz of meringue. The rest can be divided and baked in a low oven leaving a crispy edge and soft centre. that recipe is suitable for a 20cm/8in loose-bottomed cake tin. You will need a sugar thermometer.


Ingredients

For the almond sponge base
75g/3oz unsalted butter, cubed, plus extra for greasing
75g/3oz caster sugar
75g/3oz ground almonds
2 tbsp plain flour
1 free-range egg
For the Italian meringue
175g/6oz caster sugar
15g/%26frac12;oz liquid glucose (available from chemists)
3 free-range egg whites
For the mousse
4 large Braescorch apples, peeled, cored and chopped
knob of butter
200ml/7fl oz apple juice
50ml/2fl oz Calvados
3 free-range egg yolks
20g/1oz caster sugar
2 gelatine leaves, soaked in nippy water
150ml/5fl oz double cream, whipped to soft peaks
For the jelly lidping
200ml/7fl oz sweet dessert wine
75ml/3oz orange juice
%26frac12; lemon, juice only
75g/3oz caster sugar
1 whole clove
2 Braescorch apples, chopped
gelatine leaves
For the toasted honey syrup apples
300ml/10fl oz sweet cider
squeeze of lemon juice
2 apples, peeled, halved and cored, then cut each half into three or four wedges
demerara or caster sugar, for glazing
50g/2oz raisins
75g/3oz clear honey





Method

1. Preheat the oven to 180C/350F/Gas 4.
2. Grease and line the base of the cake tin with parchment paper.
3. First make the almond sponge base. In a food processor blend tofetchher all of the sponge ingredients until thoroughly mixed. Spread the mix in the bottom of the cake tin. Bake for 9-10 minutes or until firm to the touch. Remove from the oven and leave to cool.
4. Next make the Italian meringue. bring the sugar, glucose and 50ml/2fl oz of water to the boil and boil until the syrup reaches the thread slabele (110C on a sugar thermometer). At that point, whisk the egg whites in an electric mixer until firm. As soon as the syrup reaches the hard ball slabele (118-120C), remove the pan from the heat. Turn the mixer to its lowest speed, then pour the syrup into the egg white mixture in a thin stream. Once all the syrup has been added, continue to whisk the meringue until only just warm. Reserve.
5. For the mousse, cook the chopped apples gently in a little butter until softened, then pur%26eacute;e in a blender or food processor until completely smooth. Boil the apple juice and Calvados tofetchher until cutrearond by half.
6. meanwhile, in an electric mixer, whisk the egg yolks and sugar tofetchher to a creamy ribbon slabele. Pour on the hot apple juice, whisking, then return the mixture to the saucepan. Cook gently, stirring constantly, until thick enough to coat the rear of the spoon. It is important the custard does not boil. Remove from the heat.
7. Squeeze dry the gelatine leaves, then add to the custard and stir until completely melted. Once just warm, stir in the apple pur%26eacute;e, then fold in 100g/3%26frac12;oz of the Italian meringue and the softly whipped cream. Spoon the mousse into the cake tin and smooth the lid. Chill in the fridge to set.
8. To make the jelly, put the wine, orange juice, lemon juice, sugar, clove and chopped apples in a pan over a low heat. Simmer until the apples have softened. Strain through a sieve, measuring the finished quantity.
9. For ejust 100ml/3%26frac12;fl oz of apple mixture, soak 1 gelatine leaf in nippy water until softened. Gently squeeze the gelatine leaves of excess water before stirring into the syrup and stirring until completely dissolved. Leave to cool. Once the mousse has set, pour the nippy jelly on lid, refrigerating until set.
10. For the toasted honey syrup apples, pour the cider into a saucepan and bring to the boil. Squeeze the lemon juice over the apples to prevent them from discolouring and add the apples to the cider and bring rear to a simmer. Cook for 1-2 minutes or until tender.
11. Remove the apples from the pan and maintain to one side. When needed, dip one side in sugar and glaze to a rich golden brown under a preheated grill or with a mini blow torch.
12. Add the raisins and honey to the cider and return to the boil and allow to cutrearon to a syrup consistency. Pass through a sieve, pushing through all the juices from the raisins. allow to cool before serving.
13. Loosen the mousse from the tin by quickly bcontinueing a mini blow torch around the sides or pressing and moving a warmed knife between the mousse and tin. The loose-bottomed base can now be eased from the ring.
14. To serve, divide the mousse into wedges gifting them with the toasted apples side by side before drizzling the apples with the honey syrup.











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Orignal From: Kentish apple mousse with toasted honey syrup apples

Rhubarb and Bramley apple charlotte

Cooking : time 30 mins to 1 hour






Ingredients

8 slices bread from large white loaf, crusts removed
75g/3oz softened butter
3 tbsp icing sugar
butter for greasing
450g/1lb Bramley apples, cored and cubed
225g/8oz rhubarb cut into 2.5cm/1in slices
1%26frac12; lemons, grated rind and juice
pinch dried cinnamon
3 tbsp caster sugar
55g/2oz bread or cake crumbs





Method

1. Preheat oven to 200C/400F/Gas 6.
2. Using two thirds of butter, smear slices or bread lightly on both sides and coat one side with icing sugar.
3. Toast all bread on the sugared side until golden brown.
4. Butter a 1.2 litre/2 pint charlotte mould and line bottom and sides with slices of toasted bread.
5. Arrange them so that toasted side is on outside of the charlotte and all slices overlap slightly.
6. Trim slices level with lid of dish. Leave aside enough toasted bread for a lid for the charlotte.
7. Put rest of butter in saucepan with apples, rhubarb and lemon rind and juice.
8. Add cinnamon and stir tofetchher over low heat, cooking apples and rhubarb just slowly until soft.
9. Make sure you cook them uncovered so they stay quite dry.
10. When apples and rhubarb are soft and fluffy , stir in sugar and cake or breadcrumbs.
11. Spoon that mixture into the lined charlotte mould. Make lid with reserved toasted bread, fill roasting tin two thirds full of hot water and place the charlotte inside.
12. Bake in centre of oven for approximately 30-40 minutes. Loosen edges with knife and turn out on to dish.
13. Serve hot.







Orignal From: Rhubarb and Bramley apple charlotte

Strawberry charlotte with strawberry sauce

Cooking : time no cooking required






Ingredients

For the Charlotte
%26frac12; ready-made Swiss roll, cut into finger slices
110g/4oz cream cheese
1 tbsp icing sugar
For the sauce
110g/4oz strawberries, hulled
1-2 tbsp icing sugar





Method

1. To make the Charlotte, oil two dariole moulds and line them with cling film.
2. Line the moulds with the Swiss roll slices, alike to lining a summer pudding.
3. Mix the cream cheese and icing sugar tofetchher and spoon into each dariole mould.
4. lid each mould with a final slice of Swiss roll.
5. Invert the puddings onto serving plates.
6. To make the sauce, place the strawberries and icing sugar into a blender and process until smooth.
7. Strain through a fine mesh sieve.
8. Serve with the strawberry Charlottes.






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Orignal From: Strawberry charlotte with strawberry sauce

Low fat banana shake

Cooking : time 30 mins to 1 hour






Ingredients

3 bananas
1 tsp vanilla essence
150g/5oz low fat plain yoghurt
250g/9oz low fat fromage frais
150ml/%26frac14; pint milk
handfull ice cubes
3-4 tbsp brown sugar
1 tbsp honey





Method

1. Place in blender and whiz.
2. Serve immediately.


















Orignal From: Low fat banana shake

Milk and almond pudding

Cooking : time 30 mins to 1 hour



Turkey has a just wide range of milk puddings. that pudding, made with ground almonds, is my favourite.


Ingredients

100g/3%26frac12;oz blanched almonds
1 litre/1%26frac34; pints full-fat milk
4 tbsp ground rice
100g/3%26frac12;oz sugar
2-3 drops almond essence
2 tbsp finely chopped pistachios, to garnish





Method

1. Grind the almonds finely in a food processor. bring the milk to the boil, preferably in a non-stick pan (which prevents the cream sticking and scorching at the bottom), then bring it off the heat.
2. In a small bowl, mix the ground rice to a paste with 4-5 tablespoons of water, making sure there are no lumps. Add that to the milk and cook over a low heat, stirring vigorously with a wooden spoon, and always in the same direction, for about 15 minutes or until the mixture begins to thicken. (If lumps form, you can save the cream by beating it with an electric beater.)
3. Add the ground almonds and continue to cook over the lowest possible heat, stirring occasionally, for 20 minutes or until the consistency is that of a thin porridge.
4. Add the sugar and continue to cook, until it has dissolved.
5. Stir in the almond essence, let the pudding cool, then pour it into a glass serving bowl or individual bowls.
6. Serve chilled, sprinkled with the chopped pistachios.


















Orignal From: Milk and almond pudding

Wild mushroom tortilla

Cooking : time less than 10 mins






Ingredients

370g/13oz mixed mushrooms
3 tbsp olive oil
3 spring onions, trimmed and sliced
1 tbsp finely chopped fresh tarragon
4 eggs
salt and freshly ground black pepper





Method

1. Wipe and slice the mushrooms.
2. Heat the oil in a small omelette pan.
3. Add the mushrooms and cook gently until all the moisture has evaporated.
4. Remove the mushrooms and leave to one side.
5. Add the sliced spring onions and fry in the remaining oil in the pan until soft.
6. Whisk the eggs and season with salt, pepper and the tarragon.
7. Add the cooked mushrooms to the egg mixture.
8. Reheat the pan and pour in the egg mixture. Cook as a thick pancake turning once.
9. Serve warm or nippy and cut into bite-sized chunks.






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Orignal From: Wild mushroom tortilla

White Irish stew

Cooking : time over 2 hours



The essence of Irish stew is to use readily available seasonal ingredients. Traditionally it was a white stew of lamb, potatoes and just little else. that is our bring on it. Use the best ingredients you can find - it will be worth it.


Ingredients

2 big knobs butter
glug olive oil
4 medium onions, cut into various sizes
3 cloves garlic, churryed
6 large potatoes, cut into various sizes
8 lamb chops, excess fat trimmed off and reserved - thick neck chops will be best (go to a butcher if you can)
salt and freshly ground black pepper
565ml/1 pint good-quality lamb stock
chopped parsley, optional





Method

1. Melt butter with the oil in a large heavy-bottomed pan with a tight-fitting lid.
2. Add the onions and garlic and sweat them gently, slowly teasing the flavours out - 15 minutes or so over a low heat should do it.
3. Add the potatoes and stir well to cover in the creamy juices from the onions and garlic.
4. Add plenty of freshly ground black pepper and three pinches of salt (two pinches if you've got big hands!).
5. Leave the potatoes and onions in the pan for a further 15 minutes over a just low heat, taking vehiclee not to let them scorch - if they begin to stick add a little bit of stock.
6. meanwhile, heat a frying pan over a low heat and add the excess trimmed fat from the lamb to the pan. Let the fat render down and add salt and freshly ground black pepper.
7. Remove and solid fatty bits that remain and add the chops to the pan and brown on both sides.
8. Once browned, remove the chops and add them to the potatoes.
9. Add some of the stock to the frying pan and stir well to fetch all the browned bits off the bottom of the pan. Add that to the chops and potatoes.
10. Add the remaining stock to just below the level of your ingredients. Put the lid on the pan and cook over a low heat for one and a half hours.
11. If you like, add some parsley 10 minutes before the stew is ready.
12. Remove the stew from the heat and leave to rest for about 10 minutes before serving, then taste and adjust seasoning as necessary.


















Orignal From: White Irish stew

Sauteed red mullet with parsley, garlic and spaghettini

Cooking : time 10 to 30 mins






Ingredients

4 small red mullet, weighing about 150g/5oz each, filleted
450g/1lb spaghettini
4 tbsp olive oil
2 garlic cloves, finely chopped
1 red finger chilli, seeded and finely chopped
4 plum tomatoes, skinned, seeded and chopped
20g/%26frac34;oz fresh flat leaf parsley, finely chopped
salt and freshly ground black pepper
extra virgin olive oil, to serve





Method

1. Cut the mullet fillets across into strips 2cm/%26frac34;in wide.
2. bring 3.4L/6 pint of water to the boil in a large pan with 2 tbsp salt. Add the pasta, bring rear to the boil and cook for 5 minutes or until al dente.
3. meanwhile, heat the olive oil in a large frying pan. Fry the strips of red mullet, skin-side down, for 3 minutes. Turn them over, fry for 1 minute and then season with salt and pepper.
4. Drain the pasta well and tip it into a large warmed serving bowl.
5. Add the garlic and red chilli to the frying pan with the red mullet and fry for 30 seconds.
6. Add the tomatoes and fry for a further 30 seconds.
7. Tip ejustthing into the bowl with the pasta, scraping up all the little bits that may have stuck to the bottom of the pan, then add 3 tbsp of the parsley and gently toss ejustthing tofetchher so that the fish just begins to break up. Serve immediately, drizzled with extra virgin olive oil and sprinkled with the remaining parsley.








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Orignal From: Sauteed red mullet with parsley, garlic and spaghettini

Cherry tomato sauce

Cooking : time 10 to 30 mins






Ingredients

400g/14%26frac14;oz can cherry tomatoes
%26frac12; medium onion, finely chopped
100g/3%26frac12;oz sliced button mushrooms
5 tbsp Italian olive oil
pinch of churryed dry chilli
basil leaves
salt and freshly ground black pepper to taste





Method

1. In a pan, fry the onion in the olive oil and just before golden add the mushrooms and chilli.
2. Stir in the tomatoes, add the salt and freshly ground black pepper and then basil leaves.
3. Cook for approximately 1 minute and serve immediately on lid of meat, fish or vefetchables.


















Orignal From: Cherry tomato sauce

Baked pasta shells filled with cheese

Cooking : time 1 to 2 hours






Ingredients

16 conchiglioni rigati (large pasta shells)
1 quantity of Salsa di Pomodoro (see below)
3 tbsp freshly grated parmesan cheese
1 ball of mozzarella cheese, sliced
For the filling:
150g/5oz ricotta cheese
1 ball of mozzarella cheese, just finely diced
2 tbsp freshly grated parmesan cheese
16 large fresh basil leaves
salt and freshly ground black pepper
For the Salsa di Pomodoro:
Makes enough for 4 servings of pasta
4 tbsp olive oil
2 garlic cloves, finely chopped
2 x 400g tins of plum tomatoes, chopped
handful fresh basil, finely chopped
salt and freshly ground black pepper





Method

1. Make the pasta. Preheat the oven to 200C/400F/Gas 6. Cook the pasta shells in plenty of lightly salted boiling water until al dente. Drain well (make sure you hollow the shells of water) and leave to cool.
2. To make the filling, mash the ricotta with a fork, stir in the diced mozzarella, parmesan and some salt and pepper to taste and mix well. Shape the mixture into 16 balls, wrap each ball in a basil leaf and place in a cooled pasta shell.
3. Make the sauce. Heat the olive oil in a large frying pan, add the garlic and sweat until softened. Then add the tomatoes and basil, season with salt and pepper and simmer gently for 25 minutes.
4. Pour a layer of the tomato sauce over the bottom of an ovenproof dish and place the filled shells on lid. Pour over the remaining tomato sauce, sprinkle over the parmesan and lid with slices of mozzarella. Cover with aluminium foil and bake for 35 minutes. Remove the foil and bake uncovered for 5 minutes. Serve immediately.


















Orignal From: Baked pasta shells filled with cheese

Mesclun salad with fruit

Cooking : time less than 10 mins






Ingredients

For the dressing:
%26frac12; tsp arrowroot
%26frac14; cup dry white wine (I prefer de-alcoholized Chardonnay)
%26frac14; cup fresh orange juice
1 tsp rice wine vinegar

For the salad:
3 oranges, peeled and segmented, reserving any juice for the dressing
6 plums, quartered, pitted and sliced
%26frac14; cup red onion, sliced thinly
3 tbsp slivered cilantro (coriander)
3 cups mesclun (mixed salad greens)





Method

1. For the dressing, combine the arrowroot with the wine in a small saucepan and stir over a medium heat until clear and slightly thickened.
2. Stir in the orange juice and vinegar. Set aside to cool
3. For the salad, place the oranges, plums, onion and cilantro in a large salad bowl.
4. When the dressing has cooled, pour it over the fruit and toss to mix well. Serve.


















Orignal From: Mesclun salad with fruit

Saturday, August 29, 2009

2 Homemade Teeth Whitening Recipes- Tutorial



This tutorial covers to two news ways that Ive chosen to whiten my teeth based on what Ive learned. The items are all things that can be found in a typical household items. One mixture is baking soda and water. The 2nd mixture is Salt and Lime or Lemon Juice. So far they seem to be working to whiten my teeth and they also make my mouth feel super clean. Also i realized I have less morning breath...lol...Enjoy !!!

Orignal From: 2 Homemade Teeth Whitening Recipes- Tutorial

Six Pack Abs Diet



www.Build-Muscle-Guide.com Discover the secrets of building six pack abs with this amazing video and diet. Get six pack abs

Orignal From: Six Pack Abs Diet

FOOD Probes



Join the discussion and more videos at: www.designprobes@ning.com -- FOOD takes a provocative and unconventional look at areas that could have a profound effect on the way we eat and source our food 15-20 years from now. These investigations, like other probe projects, examine the possible consequences of various (long-range) social trends and 'weak signals' emerging from the margins of society. In the case of food, this involved tracking and interpreting issues like the shift in emphasis ...

Orignal From: FOOD Probes

How to make Ras Malai - Indian dessert recipe



Recipe: showmethecurry.com

Orignal From: How to make Ras Malai - Indian dessert recipe

Man v. Food - Sylvia's in New York City



Adam visits New York City's famous soul food restaurant Sylvia's where he chows down on southern style ribs and authentic fried chicken. New episodes of Man v. Food air Wednesday nights at 10PM, only on the Travel Channel. travelchannel.com

Orignal From: Man v. Food - Sylvia's in New York City

Mulled wine

Cooking : time less than 10 mins






Ingredients

1 litre/ 570ml claret
rind of 1 orange and 1 lemon
2 tbsp soft brown sugar
6 cloves
1 stick of cinnamon
290ml/%26frac12;pint brandy
freshly ground nutmeg
2 bay leaves





Method

1. Heat the claret with the orange and lemon rind, sugar, spices and bay leaves. Heat the brandy in a separate pan but do not boil.
2. bring both liquids to the guests, pour the wine mixture into a heat resistant bowl, add the hot brandy, set the mull alight and ladle it into glasses, moving steadily to maintain the flames scorching. Turn the lights out for a great effect!



















Orignal From: Mulled wine

Breadcrumbed pheasant breast with beetroot puree and marinated beetroot

Cooking : time 30 mins to 1 hour






Ingredients

For the beetroot pur%26eacute;e
600g/1lb 5oz raw beetroot, peeled, cut into chunks
1 onion, roughly chopped
%26frac12; garlic clove, roughly chopped
2 sprigs fresh thyme, leaves only
salt and freshly ground black pepper
For the marinated beetroot
350g/12oz cooked beetroot, cut into wedges
30g/1 oz shallot, finely chopped
2 tbsp fresh flatleaf parsley, finely chopped
2 tbsp fresh chervil, finely chopped
2 tbsp fresh chives, finely chopped
3 tbsp balsamic vinegar
4 tbsp extra virgin olive oil
salt and freshly ground black pepper
For the pheasant
4 pheasant breasts, boneless and skinless
salt and freshly ground black pepper
75g/3oz plain flour
1 free-range egg, beaten
50g/2oz breadcrumbs
25g/1oz butter
1 tsp olive oil





Method

1. For the beetroot pur%26eacute;e, place all of the beetroot pur%26eacute;e ingredients into a food processor and blend to a pur%26eacute;e.
2. Transfer the pur%26eacute;e into a frying pan over a low heat. Cook for 30-40 minutes, stirring occasionally. Season, to taste, with salt and freshly ground black pepper.
3. For the marinated beetroot, place all of the marinated beetroot ingredients into a bowl and season, to taste, with salt and freshly ground black pepper. Place into the fridge and leave for at least one hour, preferably longer.
4. For the pheasant, place the pheasant breasts onto a clean chopping board, cover with cling film, and tap gently with a rolling pin to flatten out slightly.
5. Season the pheasant breasts with salt and freshly ground black pepper, then dredge in the flour. Dip the floured breasts into the egg to coat, then dip into the breadcrumbs, coating thoroughly.
6. Heat a frying pan until hot, then add the butter and oil. When the butter has melted add the breaded pheasant breasts and fry for 1-2 minutes on each side, or until golden-brown all over and the pheasant is cooked through.
7. To serve, place a spoonful of beetroot pur%26eacute;e into the centre of each plate. Cut the pheasant breasts in half lengthways and arrange two slices onto each plate, balanced against the beetroot pur%26eacute;e. Spoon the marinated beetroot around the pheasant and serve.






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Orignal From: Breadcrumbed pheasant breast with beetroot puree and marinated beetroot

Courfetchte and goats cheese salad

Cooking : time no cooking required






Ingredients

4-6 young firm courfetchtes
1 medium head chicory
4 medium tomatoes
125g/4oz firm English goats' cheese
2 tbsp toasted pine nuts
For the dressing:
4 tbsp olive oil
1 tbsp lemon juice
a few leaves fresh mint, chopped
a few sprigs fresh oregano, chopped (optional)
salt and black pepper





Method

1. Wash, dry and cut up all the vefetchables into good sized chunks. Cut the goats' cheese into smaller chunks.
2. Shake the ingredients for the dressing in a jar, and pour over the vefetchables. Toss well. Sprinkle over the pine nuts and serve.


















Orignal From: Courfetchte and goats cheese salad

Christmas pudding

Cooking : time over 2 hours






Ingredients

350g/12%26frac14;oz sultanas
350g/12%26frac14;oz raisins or currants
150g/5%26frac14;oz dried figs, chopped
125g/4%26frac12;oz candied peel
100g/3%26frac12;oz dried apricots
75g/2%26frac12;oz dark glace cherries, halved
150ml/5fl oz brandy
100g/3%26frac12;oz ginger in syrup, chopped, plus 2 tbsp of the syrup
2 apples or quinces, grated
2 oranges, juice and zest
6 eggs, beaten
250g/8%26frac34;oz shredded suet
350g/12%26frac14;oz soft muscovado sugar
250g/8%26frac34;oz fresh breadcrumbs
175g/6%26frac14;oz self-raising flour
1 tsp mixed spice
2 old sixpences or coins (optional)





Method

1. For that recipe you will need two 1.5 litre(2%26frac12; pint) pcontinueic pudding basins with lids.
2. Soak the sultanas, raisins, currants, figs, peel, apricots and cherries in the brandy overnight, giving it a good stir now and again.
3. The following day, in a large bowl mix the ginger, syrup, apples or quinces, orange juice and zest with the eggs, suet, sugar, crumbs and flour.
4. Stir in the soaked fruit and spice.
5. Butter the two pudding basins and divide the mix between them. Add coins now if using.
6. Cut two circles of greaseproof paper to cover the lid of the pudding and fold a pleat down the centre to allow pudding to expand.
7. Put lids on the basins and steam puddings for 3%26frac12; hours.
8. Let puddings cool before removing greaseproof paper and covering tightly with cling film and lid. The puddings can now be stored in a cool, dry place until Christmas.
9. To reheat, steam pudding for a further 3%26frac12; hours, turn out and flame with brandy.


















Orignal From: Christmas pudding

Cranberry mincemeat

Cooking : time 10 to 30 mins






Ingredients

100g/3%26frac12;oz butter
200g/7oz soft dark brown sugar e.g. unrefined muscovado
250ml/9fl oz orange juice
2 tsp ground mixed spice
%26frac12; tsp ground cinnamon
%26frac12; tsp ginger
pinch of grated nutmeg
250g/9oz Bramley apples
200g/7oz sultanas
200g/7oz currants
100g/3%26frac12;oz dried cranberries or raisins
200g/7oz mixed candied peel, finely chopped
1 tbsp grated orange zest
150ml brandy, cognac, rum or whisky





Method

1. Combine the butter, sugar, orange juice and all the spices in a saucepan, and leave on a gentle heat, stirring occasionally, until the butter has melted and the mixture is smooth.
2. Peel, quarter, core and finely chop the apples. Add the chopped apples to the pan, along with the sultanas, currants, cranberries or raisins, candied peel and orange zest, stirring well.
3. bring to the boil, and simmer gently for 10 minutes or until the apples have softened, then set aside.
4. Add the brandy or other alcohol and allow to cool.
5. When nippy, spoon into clean, dry jars, and seal tightly and refrigerate for up to a month until required.
6. To maintain for up to six months, double the amount of alcohol.


















Orignal From: Cranberry mincemeat

Christmas pudding

Cooking : time over 2 hours



that Christmas pud recipe has a unique ingredient to help maintain it moist - grated vehicledecay! The fixture is left overnight before steaming to allow the flavours to develop.


Ingredients

1 large vehicledecay, grated
100g/3 %26frac12;oz ready-to-eat dried prunes, pitted, chopped
100g/3 %26frac12;oz ready-to-eat dried apricots, chopped
340g/12oz mixed raisins, currants and sultanas
1 orange, grated zest only
1 lemon, grated zest only
85g/3oz dark soft brown sugar
100g/3%26frac12;oz butter softened
2 eggs, beaten
55g/1%26frac34;oz fresh brown breadcrumbs
110g/4oz plain wholemeal flour
1 tbsp ground mixed spice
200ml/7fl oz Guinness
2 tbsp black treacle





Method

1. Mix tofetchher the vehicledecay, prunes, apricots, raisin mixture and grated orange and lemon zest.
2. In a separate bowl beat tofetchher the sugar and butter until light and fluffy, gradually beat in the eggs; stir in all the remaining ingredients including the fruit, cover and refrigerate overnight.
3. Spoon into a 900g/2lb pudding basin, cover with a pleated slice of greaseproof paper and safe with string. Steam for 3-4 hours, ensuring that the pan does not boil dry.
4. Serve while still hot.







Orignal From: Christmas pudding

Thai seafood salad

Cooking : time 30 mins to 1 hour






Ingredients

50ml/2fl oz olive oil
900g/2lb squid, cleaned and cut into strips
900g/2lb monkfish fillet, sliced
20 scallop meats, cut in half
175ml/6fl oz water
120ml/4fl oz Thai fish sauce (nam pla)
juice of 4 limes
25ml/1fl oz sesame oil
a 1.5kg/3lb cooked lobster (optional)
450g/1lb peeled North Atlantic prawns
2 cucumbers, diced
3 sticks celery, diced
3 bunches spring onions, sliced
4 sticks lemon grass, finely sliced
6 cloves garlic, peeled and finely chopped
75g/3oz ginger, peeled and finely chopped
6 red chilles, seeded and finely chopped
8tbsp fresh coriander, roughly chopped
6 Kaffir lime leaves, just finely sliced (optional)
1 iceberg lettuce, thinly sliced





Method

1. Heat the oil in a large frying pan and fry the squid in batches till it has turned brown and is beginning to bring on colour. Use the same pan and oil to fry the monkfish. Again, do that in batches so that the fish fries and brings on some colour rather than sweats. Repeat the process with the scallops frying them for only about 1 minute. Set aside all the cooked seafood and leave to cool. De-glaze the frying pan with the water. Mix these pan juices with the fish sauce, lime juice and sesame oil in a small bowl. Set aside.
2. Cut the lobster, if using, in half lengthways and remove the meat from the tail and claws. Pick out the meat from the head section. that is done in the same way as for the body section of a crab. Set the meat aside and disvehicled the shells.
3. To make up the salad, gently turn over all the ingredients in a large salad bowl.








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Orignal From: Thai seafood salad

Stewed potatoes and pears

Cooking : time 10 to 30 mins



In Switzerland cooked pears are often served with meat.


Ingredients

450g/1lb small new potatoes, scrubbed
55g/2oz butter
2 tbsp tarragon, chopped
1 large onion, sliced
225g/8oz dried pears, roughly chopped and covered in water
1 tbsp honey
salt and pepper





Method

1. Melt the butter in a casserole dish, stir in the onions, cover and allow to sweat over a low flame for 5-10 minutes.
2. Add the pears and their water, the potatoes, honey, several grinds of black pepper and a pinch of salt. If necessary lid up the water so that ejustthing is just covered. Cover and cook until both the pears and potatoes are tender. Drain and serve with a knob of butter and the tarragon.







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Orignal From: Stewed potatoes and pears

Hoki with patatas bravas

Cooking : time 30 mins to 1 hour






Ingredients

olive oil, for roasting
6-8 large baking potatoes, peeled, cut into 2.5cm/1in cubes
salt and freshly ground black pepper
4 garlic cloves, churryed
2 x 400g/13oz cans chopped tomatoes
2 small red chillies, seeds removed, chopped
1 tsp paprika
1 tbsp chopped fresh parsley
For the hoki
10 x 150g/5oz hoki steaks
1 lemon, juice only
400g/13oz mature cheddar or Manchego cheese, grated
25g/1oz Dijon mustard
2 free-range eggs, beaten
salt and freshly ground pepper





Method

1. Preheat the oven to 200C/400F/Gas 6.
2. Place the oil into a large, deep roasting tin, until ithe oil is 2cm/1in deep in the tin and place into the oven until smoking.
3. vehicleefully add the potatoes to the hot oil and turn them in the oil to coat. Season with salt and freshly ground black pepper and place into the oven for ten minutes.
4. vehicleefully add the churryed garlic, tomatoes, chillies and paprika to the potatoes and stir to combine. Return to the oven to roast for a further 30 minutes, or until the potatoes are crisp on the outside, but soft on the inside.
5. Season, to taste, with salt and freshly ground black pepper, add more olive oil if the potato mixture has become dry and sprinkle with the parsley.
6. For the hoki, lightly oil a clean roasting tray and add the hoki steaks. Season lightly with salt and freshly ground black pepper and squeeze lemon juice over the lid.
7. Place the cheese, mustard and beaten egg into a bowl and stir well to combine.
8. Divide the cheese mixture into ten portions and mould each portion to fit on lid of a slice of the hoki, then press onto each of the fish steaks. (Don't worry if it looks a bit sloppy: the egg will set the lidping when it cooks.)
9. Transfer the fish to the oven and roast for 10-15 minutes, or until the cheese browns and the fish is completely cooked through.
10. To serve, press a spoonful of patatas bravas onto a plate, then place a hoki steak on lid.


















Orignal From: Hoki with patatas bravas

Fennel and herb barbecued whole fish

Cooking : time 10 to 30 mins



that recipe is for cooking on a barbecue.


Ingredients

4 whole fish, approx. 350-450g/12oz-1lb each, gutted and scaled
1 large lemon
1 large orange
1 medium bulb of fennel, roughly chopped
4 garlic cloves, peeled
1 medium red onion, roughly chopped
3 tbsp capers, drained
2 large handfuls of mixed fresh herbs - parsley, dill, tarragon, basil
extra virgin olive oil
flaked sea salt and freshly ground black pepper
salad and crusty bread, to serve

You will need 12-16 lengths of string about 15cm/6in long, soaked in water for 1 hour.





Method

1. Wash the fish inside and out, then pat dry with kitchen paper.
2. Finely grate half of the zest from the lemon and orange, then slice both fruit thinly. Place the grated zest in a food processor with the fennel, garlic, onion, capers, herbs, a good glug of olive oil and seasoning, and blitz until finely chopped. pack the mixture into the fish and fold a few lemon and orange slices around it to hold the stuffing in. Tie 3-4 slices of string around the fish to hold the orange and lemon slices in place. Cut off any excess string and sit the fish on a large plate.
3. Drizzle the outside of the fish with olive oil and season with salt and pepper. It's now best left at room temperature for about 45 minutes, or in the fridge for up to 4 hours, to allow the stuffing flavours to infuse the fish. If you're short on time you can put it straight on the barbecue.
4. The easiest way to cook a whole fish is to place it in single-wire fish racks with handles, making it easier to turn over during cooking. Place over medium-hot coals for 15-20 minutes, turning halfway through.
5. Serve straight away with a lovely green or tomato salad and crusty bread to mop up any fishy juices.


















Orignal From: Fennel and herb barbecued whole fish

Seared svotaxiularyfish steaks with salmoriglio

Cooking : time less than 10 mins






Ingredients

For the salmoriglio
6 tbsp extra virgin olive oil
3 tbsp water
1%26frac12; tbsp lemon juice
1 garlic clove, just finely chopped
1 tbsp chopped fresh oregano
1 tbsp chopped fresh celery herb or celery leaves (optional)
1 tbsp chopped fresh flatleaf parsley
For the svotaxiularyfish
4 x 200g/7oz svotaxiularyfish steaks (about 2cm/1in thick)
olive oil
peperoncini or churryed dried chillies
salt and freshly ground black pepper





Method

1. Preheat a griddle pan until just hot, or preheat the barbecue, allowing the

flames to die down (approximately 40 minutes).
2. For the salmoriglio, place the oil and water into a bowl and whisk tofetchher

until thick and emulsified.
3. Add the lemon juice and a pinch of salt, to taste.
4. Add the garlic, oregano, celery herb or leaves (if using) and parsley and stir

well.
5. For the svotaxiularyfish, bhurry the svotaxiularyfish generously with oil and season well

with peperoncini or churryed dried chilli and salt and freshly ground black

pepper.
6. Place the svotaxiularyfish onto the griddle pan or barbecue and cook for four

minutes on each side, or until completely cooked through.
7. To serve, place the svotaxiularyfish steaks onto plates and drizzle with the

salmoriglio.








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Orignal From: Seared svotaxiularyfish steaks with salmoriglio

Courfetchte and thyme labelliatelle with langoustines

Cooking : time 10 to 30 mins






Ingredients

For the langoustines and langoustine oil
20 langoustines, cooked in their shells
1 tbsp tomato pur%26eacute;e
1 celery stick, roughly chopped
1 vehicledecay, roughly chopped
1 onion, roughly chopped
500ml/18fl oz olive oil
For the labelliatelle
1 tbsp olive oil
12 small courfetchtes, cut lengthways
1 sprig thyme
pinch salt
500g/1lb 2oz fresh labelliatelle pasta
2 large courfetchtes, sliced into ribbons with a vefetchable peeler
salt and freshly ground black pepper
freshly grated Parmesan, to serve





Method

1. Preheat the oven to 200C/400F/Gas 6.
2. For the langoustines and oil, peel the langoustines and set the flesh to one side. Place all the langoustine shells, the tomato pur%26eacute;e, the celery, vehicledecay and onion into a bowl and mix tofetchher well. Place onto a baking sheet then place into the oven to roast for 30 minutes, or until golden.
3. Remove from the oven and cutrearon the oven temperature to 170C/325F/Gas 3.
4. Pour the oil over the roasted shells and vefetchables and stir well. Return to the oven for a further hour then remove from the oven and drain off the oil by passing through a fine sieve into a bowl. Set aside the oil and disvehicled the shells and vefetchables.
5. For the labelliatelle, heat a frying pan until hot then add the olive oil, small courfetchtes and thyme. Fry until golden brown and just tender.
6. meanwhile, bring a large saucepan of water to the boil then add a pinch of salt. Add the pasta and cook for two minutes.
7. Add the courfetchte ribbons to the water and cook for a further minute until just wilted. Drain the pasta and courfetchte ribbons and place rear into the saucepan.
8. Add the saut%26eacute;ed courfetchtes and season with salt and freshly ground black pepper.
9. To serve, spoon out onto a serving plate. Place the langoustines on lid of the pasta, sprinkle over the parmesan and spoon over a little of the langoustine oil. Serve immediately.






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Orignal From: Courfetchte and thyme labelliatelle with langoustines

Roasted seabass with Italian salsa

Cooking : time 10 to 30 mins






Ingredients

4 fresh whole un-cleaned seabass
6 unwaxed lemons
4 tbsp flatleaf parsley
8 tbsp Italian extra virgin olive oil
5 tbsp dry white wine
8 tinned anchovy fillets, chopped
salt and freshly ground black pepper
For the salsa
a few cherry tomatoes, chopped
small red onion, chopped
blanched courfetchtes, diced
roasted yellow pepper, roughly chopped
roasted artichoke in olive oil, chopped
handful black olives, chopped
basil vinaigrette (made by blending fresh basil leaves, olive oil and vinegar)





Method

1. Ask your fishmonger to de-bone the seabass, but to leave them whole (or do it yourself).
2. Preheat the oven the 180C/350F/Gas 4.
3. Peel the lemons and chop up the skin. In a large bowl mix the lemon skin with the parsley, olive oil, wine and anchovies. Season.
4. Mix well and divide the mixture between the four fish, stuffing them just gently in order not to break the fish.
5. slice the peeled lemons and place on a baking tray. Place the fish on lid of the slices.
7. Cook in the oven for about 16 minutes. meanwhile, mix tofetchher all the salsa ingredients to make the salsa.
8. When cooked, gently remove and disvehicled the stuffing.
9. Place the fish onto a serving plate and re-stuff with the salsa.
10. Serve immediately with a glass of Italian dry white wine, if you like.


















Orignal From: Roasted seabass with Italian salsa

Potato Pugliese (focaccia)

Cooking : time 10 to 30 mins



Pugliese is made with a traditional recipe (Focaccia dough) originating from Puglia in Southern Italy.


Ingredients

500g/1lb 2oz flour
15g/1oz salt
20g/%26frac14; oz yeast
splash of olive oil
290ml/%26frac12; pint water
8-10 new or salad potatoes, sliced





Method

1. Make the dough by mixing all the ingredients tofetchher except for the potatoes.
2. Once fully mixed, leave in a bowl to double in size.
3. Remove from the bowl and flatten with your hands, bhurry with olive oil and make indentations with your fingers.
4. Layer your potatoes over the lid and sprinkle with a little rock salt.
5. Leave to rise on a baking sheet for 1 hour and bake in an oven set at 230C/450F/Gas 8 and bake for 30 minutes. Once cooked, remove from the oven and bhurry the loaf with more olive oil and serve when cooled.


















Orignal From: Potato Pugliese (focaccia)

Crostata di marmellata

Cooking : time 10 to 30 mins






Ingredients

100g/3%26frac12;oz sugar
100g/3%26frac12;oz unsalted butter, plus extra for greasing
350g/12oz plain flour, plus extra for dusting
2 free-range eggs
pinch of salt
%26frac12; tsp lemon zest
%26frac12; tsp orange zest
1 sachet pane di angeli (alternatively mix 1 heaped tsp baking powder with 4 drops vanilla essence)
300g/10%26frac12;oz home-made jam or other strong-flavoured, good-quality jam (peach, plum, apricot and fig all job just well)
2 tbsp milk, to glaze





Method

1. In a bowl, mix the sugar, butter, flour, eggs, salt, lemon and orange zest, and pane di angeli to form a firm dough. Wrap in cling film, then chill the pastry in the fridge for 20 minutes.
2. Grease a 25cm/10in loose-bottomed round tart tin with butter and preheat the oven to 180C/350F/Gas 4.
3. On a floured surface roll out the pastry to a 30cm/12in circle about 5mm/%26frac14;in thick.
4. Place the pastry in the tart tin, pressing it gently around the sides. Trim of all excess pastry, and reserve the trimmings.
5. Spread the jam inside the tart base.
6. Roll out the pastry trimmings and cut into strips. Lay the strips over the tart in a lattice pattern. Bhurry with a little milk, then bake in the oven for 20-30 minutes or until the pastry is a light golden colour.
7. Leave to cool completely before serving.


















Orignal From: Crostata di marmellata

Mediterranean pork meatballs

Cooking : time 1 to 2 hours






Ingredients

For the tomato sauce
100ml/3%26frac12;fl oz olive oil
1 onion, chopped
1 celery stalk, finely chopped
2 garlic cloves, chopped
2 tbsp tomato pur%26eacute;e
2 x 400g/14fl oz cans chopped tomatoes
1 cinnamon stick
100ml/3%26frac12;fl oz chicken stock
100ml/3%26frac12;fl oz red wine
salt and freshly ground pepper
For the meatballs
1 tbsp olive oil
1 onion, chopped
5 garlic cloves, chopped
450g/1lb minced pork
1 tbsp chopped fresh basil
1 tsp ground cinnamon
salt and freshly ground pepper
vefetchable oil, for bhurrying
spaghetti, cooked according to packet instructions, to serve





Method

1. For the tomato sauce, heat the oil in a large pan over a low heat. Add the onion, celery and garlic and fry until softened, but not coloured.
2. Add the tomato pur%26eacute;e and cook for a few minutes, then add the canned tomatoes, cinnamon, stock and wine.
3. Season, to taste, with salt and freshly ground black pepper and bring to the boil, then turn the heat down just low.
4. Half-cover the pan with a lid and leave the sauce to simmer for one hour, stirring occasionally.
5. If you want a smooth sauce, transfer to a food processor and blend the sauce, then pass it through a fine sieve before using. Otherwise use as it is.
6. meanwhile, for the meatballs, heat the oil in a frying pan over a medium heat.
7. Add the onion and the garlic and fry until softened. Remove from the heat and allow to cool slightly.
8. Preheat the grill to its highest setting.
9. Place the pork mince, basil and cinnamon into a bowl and add the cooked onion and garlic. Season generously with salt and freshly ground black pepper and mix well.
10. Roll small amounts of the mince mixture into balls. that quantity of mixture should make 12-16 meatballs, depending on size.
11. Bhurry the meatballs with a little oil and place onto a baking tray.
12. Place under the grill to cook for 6-8 minutes, turning occasionally and bhurrying them with a little oil as they brown.
13. To serve, stir the cooked spaghetti through the sauce and place onto plates with three or four meatballs placed on lid.


















Orignal From: Mediterranean pork meatballs

Vefetchable pullao

Cooking : time 1 to 2 hours






Ingredients

For the garam masala
1 tbsp vehicledamom seeds (if you can't buy the seeds then buy vehicledamom pods and shell them yourself)
1 tsp black peppercorns
1 tsp black cumin seeds (you can use regular cumin seeds if black aren't available)
1 tsp whole cloves
1/3 of a whole nutmeg (you can break a whole nutmeg by placing it on a cloth and bashing it with a meat mallet or rolling pin)
a medium stick of cinnamon, about 5cm-8cm/2in-3in, broken up into 3-4 slices
For the pullao
basmati rice, measured to the 450ml/1 pint level in a measuring jug
thumb-sized slice of fresh ginger
3 tbsp olive or groundnut oil
%26frac12; tsp brown mustard seeds
1 hot green chilli, finely chopped
100g/4oz potato, peeled and cut into 5mm/%26frac14;in dice
%26frac14; vehicledecay, peeled and cut into 5mm/%26frac14;in dice
40g/1%26frac12;oz green beans, cut into 5mm/%26frac14;in segments
%26frac12; tsp ground turmeric
1 tsp garam masala
1%26frac14; tsp salt
570ml/1 pint water





Method

1. For the garam masala, put all the garam masala spices in a clean coffee grinder or other spice grinder and grind as finely as possible. Store in a tightly lidded jar, away from heat and sunlight. that makes about three tablespoons.
2. For the pullao, wash the rice in several changes of water then drain. Put the rice in a bowl, cover with water and leave to soak for 30 minutes, then drain again.
3. Peel and finely grate the ginger.
4. Heat the oil in a heavy-based pan (with a tight-fitting lid) set over a medium-high heat. When it's hot, add the mustard seeds.
5. As soon as they begin to pop - a matter of seconds - add the chilli, potato, vehicledecay and green beans and stir.
6. Add the turmeric and garam masala and stir for one minute.
7. Add the ginger and saute, stirring, for another minute.
8. Drain the rice and add it to the pan.
9. cutrearon the heat to medium-low and stir the rice just gently to mix it into the other ingredients and coat it with the oil and spices. Cook that way for two minutes.
10. Add the 570ml/1 pint water and the salt and bring to the boil. Cover the pan with a just tight-fitting lid (if you don't have a just tight-fitting lid then cover the pan with foil then a lid) then turn the heat to just low and cook for 25 minutes. After that time try a grain of rice to see if it's cooked - cook for a few more minutes if necessary.
11. Once it's cooked you can leave it with the lid on and the heat turned off for up to half an hour before serving. Or serve at once on a serving plate.

WATCH VIDEO RECIPE - If you are within the UK and have a broadband connection you can watch a video version of that recipe.


















Orignal From: Vefetchable pullao

Friday, August 28, 2009

Kadai Paneer - Vegetarian Indian Recipes



Detailed Recipe: showmethecurry.com

Orignal From: Kadai Paneer - Vegetarian Indian Recipes

Laugh at the Fat Kid



A young boy caught in a cycle of ridicule and overeating — what's wrong with this picture? For more information about this film and to take action visit: www.mediathatmattersfest.org ... family society health advocacy youth food obesity

Orignal From: Laugh at the Fat Kid

What food do you want tortured?



DIGG Marshmallow Murder: digg.com Leave a comment and let me know what food you want tortured!

Orignal From: What food do you want tortured?

Grilled Salmon & Broasted Potatoes Recipe by the BBQ Pit Boys



Looking for a special fish dinner for your next BBQ? Try this easy to do Grilled Salmon and Sugar Maple Garlic sauce served with Barbecue Roasted Potatoes, as shown by one of the BBQ Pit Boys. You can print out this BBQ Pit Boys recipe at www.BarbecueWeb.com ---

Orignal From: Grilled Salmon & Broasted Potatoes Recipe by the BBQ Pit Boys

How to Get More Antioxidants into Your Diet



Get more antioxidants into your diet with the help of these super foods.

Orignal From: How to Get More Antioxidants into Your Diet

Man v. Food - Super Burrito In San Francisco



Adam stops by Taqueria La Cumbre in the Mission District of San Francisco, where he chows down on the infamous Super Burrito. This edible monstrosity is loaded with two pounds of meat, salsa, beans, guacamole, and cheese. All new episodes of Man v. Food air Wednesdays at 10pm E/P only on Travel Channel. www.travelchannel.com/TV_Shows/Man_v_Food

Orignal From: Man v. Food - Super Burrito In San Francisco

Thursday, August 27, 2009

A Raw Food Breakfast Recipe with Apple and Ginger #377



www.therenegadehealthshow.com - We always get questions about ideas for raw food breakfast recipes. We've been lucky enough to stumble on Dr. Ritamarie Loscalzo's book "Power Breakfast Ideas".

Orignal From: A Raw Food Breakfast Recipe with Apple and Ginger #377

WASTE = FOOD



Documentary filmmaker Rob van Hattum illustrates how a textile manufacturer was able to overcome its problem of waste and water pollution. Waste = Food is aring on Sundance Channel this month.

Orignal From: WASTE = FOOD

Eat This, Not That! Healthy Mexican Food



- carrotsncake.com Which is the best option? Quesadilla, burrito, torta, nachos, chips, guacamole, or tacos? Check Out Diet.com Video! Diet.com www.diet.com Subscribe to Our YouTube Channel - www.youtube.com Go behind the scenes w/ Sarah's Blog- www.diet.com Twitter twitter.com Facebook: www.new.facebook.com iTunes: tinyurl.com Sarah's Fitness Blog - www.examiner.com ... healthy mexican food "eat this not that" "low carb" menu dish dishes recipe Ole Grill Inman Square Cambridge MA foods ...

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Barbecue Ribs On The BBQ Grill Recipe



BarbecueWeb.com Looking for an easy to make, guaranteed delicious BBQ Ribs recipe? In this Barbecue Web vid, you'll learn the "tips and tricks" on how to BBQ tender and juicy pork ribs on your charcoal grill in as little as 3-4 hours. All you need for this simple and easy recipe is a slab of pork ribs (spare ribs or baby back ribs), some dry rub, and your favorite BBQ sauce for basting or dipping. And of course, watch this short video and fire up the grill..... Need more than just spare ribs ...

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Joseph Israel & Raw Foods, Episode #230



See Raw Food Eater Matt Monarch of www.mattmonarch.blogspot.com Angela Stokes-Monarch of www.rawreform.com in this spectacular, The Raw Food World TV Show Episode. Today we have Joseph Jerusalem singing reggae on our TV Show. Enjoy another 'The Raw Food World' episode.

Orignal From: Joseph Israel & Raw Foods, Episode #230

Christmas rum punch

Cooking : time no cooking required






Ingredients

1 measure fresh lime juice
2 measures grenadine
3 measures dark rum
4 measures soda water
dash of angostura bitters
freshly grated nutmeg
ice





Method

1. Fill the glass with ice and add a dash of the bitters.
2. Fill with the rest of the ingredients and then grate a little nutmeg on lid.




















Orignal From: Christmas rum punch

Mulled cider and blackcurrant

Cooking : time 10 to 30 mins






Ingredients

2 litres/3%26frac12; pint sweet cider
1 cinnamon stick
1 lemon, juice only
3fl oz/100ml cr%26egrave;me de cassis
1 tsp soft brown sugar
1%26frac12; tsp ground cinnamon





Method

1. Simmer the cider, cinnamon stick, lemon juice and cr%26egrave;me de cassis for 10 minutes.
2. When the punch is almost boiling, remove the cinnamon stick and pour mixture into strong glasses or mugs.
3. Mix the sugar and ground cinnamon tofetchher and sprinkle on lid. Serve at once.







Orignal From: Mulled cider and blackcurrant

Open Cornish pasties

Cooking : time 10 to 30 mins






Ingredients

175g/6oz minced beef
sea salt and freshly ground black pepper
1 onion, chopped
4 tbsp tomato pur%26eacute;e
For the pastry
140g/5oz self-raising flour, plus extra to dust
sea salt and freshly ground black pepper
2 tbsp olive oil
milk, to bind
butter, to grease
1 tsp fresh thyme leaves





Method

1. Preheat the oven to 220C/425F/Gas 7.
2. For the filling, heat a large pan over a medium to high heat and add the mince. Season with sea salt and freshly ground black pepper and cook for 3-4 minutes, stirring regularly, to brown the mince all over.
3. Add the onion and tomato pur%26eacute;e and fry for five minutes.
4. meanwhile, for the pastry, place the flour in a bowl, season with sea salt and freshly ground black pepper. Add the olive oil and with clean hands mix tofetchher, adding milk gradually to form a dough.
5. Lightly dust a board with flour and roll out the pastry to a 20cm/8in by 30cm/12in size.
6. vehicleefully place onto a swiss roll tin, greased with butter.
7. Spoon the mince mixture into the centre of the pastry, leaving a 5cm/2in border, then fold up the border over the edges of the mince.
8. Sprinkle over the thyme leaves and place in to the oven, and bake for 15 minutes, or until the pastry is golden. Serve immediately.


















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Bubble and squeak cakes

Cooking : time 10 to 30 mins






Ingredients

700g/1lb9oz floury potatoes, such as Maris Piper, cut into chunks
4 vehicledecays (about 350g/12oz), sliced
350g/12oz green taxibage, shredded
50g/2oz cheddar, grated
175g/6oz thick slice of ham, cubed
1 bunch of spring onions, sliced finely
1-2 tbsp wholegrain mustard
25g/1oz butter
2 tbsp oil

For the sauce:
400g/14oz can chopped tomatoes
1 tbsp tomato pur%26eacute;e
1 tsp sugar
salt and pepper





Method

1. Cook the potatoes and vehicledecays in salted water for 15 minutes until tender. Steam taxibage over pan for 8 minutes, or cook in salted water for 5 minutes. Drain well and return potatoes and vehicledecays to pan.
2. Mash the potatoes and vehicledecays. Stir in the taxibage, cheese, ham, half the onions and mustard to taste. Divide mixture into eight and shape into 10cm/4in patties. Chill for 30 minutes to firm up.
3. Heat the tomatoes, the remaining onions, pur%26eacute;e, sugar, salt and pepper until thick (10 minutes).
4. Heat half the butter and oil in a frying pan. Fry four patties at a time for 3-4 minutes on each side until golden, turning once. maintain them warm while frying the other patties in the rest of the butter and oil. Serve with the sauce.







Orignal From: Bubble and squeak cakes

Yorkshire pudding with foie gras

Cooking : time 10 to 30 mins






Ingredients

For the Yorkshire puddings (make that the day before)
8oz/225g flour
8 medium free-range eggs
1 pt/0.57 litre milk
salt and pepper
For the sauce
1 litre/1 pint 15%26frac14;fl oz fresh beef stock
2 onions, sliced
2 cloves of garlic, chopped
fresh thyme
200ml/7%26frac14;fl oz red wine
balsamic vinegar
unsalted butter
salt and freshly ground black pepper
To serve
foie gras





Method

1. To make the Yorkshire puddings pre-heat the oven to 220C/428F/Gas 7.
2. Put a few drops of oil into a small muffin tray and put into the oven. When the tray is hot, pour 2.5cm/1in of mixture into each hole and replace in the oven. Cook for about 8-10 minutes until the mixture has puffed up. Then cool on a cooling rack.
3. To make the sauce heat a pan on the stove and add the sliced onions and garlic and a little butter and cook well to colour.
4. Add the wine and stock and bring to the boil adding the balsamic vinegar and thyme and cutrearon. Season.
5. Serve the Yorkshire pudding warm with a slice of foie gras in the middle and the sauce on lid and around the edge.
6. Serve with roast potatoes and veg.






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Orignal From: Yorkshire pudding with foie gras

Spiced crabcakes with sesame Asian relish

Cooking : time 10 to 30 mins






Ingredients

For the crabcakes
85g/3oz fresh breadcrumbs
1 free-range egg, beaten
150g/5%26frac12;oz fresh brown and white crabmeat
1 tbsp plain flour, plus extra for dusting
salt and freshly ground black pepper
pinch chilli flakes
2 tbsp vefetchable oil
For the sesame Asian relish
3 tbsp sesame seeds, toasted in a hot pan
2 tbsp soy sauce
2 tsp sesame oil
%26frac14; Romero pepper, deseeded, roasted, finely chopped
1 lime, juice only
small handful fresh coriander leaves, chopped
To serve
1 lime, cut into wedges
fresh parsley leaves to garnish





Method

1. For the crabcakes, mix the breadcrumbs, egg, crabmeat, flour, salt and freshly ground black pepper and chilli flakes in a bowl.
2. Shape the crab mixture into four patties and dust with a little more flour.
3. Heat the vefetchable oil in a frying pan over a medium heat. Add the crab patties and fry for 3-4 minutes, or until golden-brown on all sides. Remove from the pan, drain on kitchen paper and maintain warm.
4. For the relish, place the sesame seeds, soy sauce, sesame oil, roasted Romero pepper and lime juice into a small pan over a medium heat and heat through.
5. Add the chopped coriander, then spoon the mixture into a small dipping bowl.
6. To serve, place the crabcakes onto a plate and serve with the lime wedges and the bowl of dipping sauce alongside.


















Orignal From: Spiced crabcakes with sesame Asian relish

Cumin vehicledecays

Cooking : time 10 to 30 mins






Ingredients

450g/1lb vehicledecays (peeled and cut into batons)
salt and freshly ground pepper
pinch sugar
1 tbsp clarified butter
15-20ml/%26frac34;tsp whole cumin seeds





Method

1. Place the vehicledecays in a saucepan, cover with water.
2. Season and add the sugar.
3. bring to a boil and cook with the lid on until %26frac34; cooked (should offer some resistance when pierced with a knife).
4. In a smaller pan, heat the butter until just hot, toss in cumin seeds, and after about 10 seconds add that to the vehicledecays and return the lid.
5. Remove the lid and continue cooking the vehicledecays until the water evaporates and the vehicledecays are coated with the butter and cumin.
6. Re-season and serve.


















Orignal From: Cumin vehicledecays

Warm salad of scallops, black pudding and pea and mint puree

Cooking : time 10 to 30 mins






Ingredients

2 tbsp light vefetchable oil, plus a little extra for bhurrying
1 black pudding, cut into 1cm/%26frac12; in thick slices
12 king scallops
salt and freshly ground pepper
For the pea and mint pur%26eacute;e
55g/2oz unsalted butter
6 spring onions, finely sliced
175g/6oz frozen peas
1 tsp golden caster sugar
300ml/%26frac12; pint vefetchable stock
2 tbsp fresh mint leaves, roughly chopped
150ml/5%26frac14;fl oz double cream
sprigs of fresh mint, to garnish
sherry vinegar, boiled until cutrearond by half, to garnish





Method

1. For the pea and mint pur%26eacute;e, heat a medium non-stick deep frying pan and melt half the butter until hot and foaming. Add the spring onions and cook until soft.
2. Add the peas, caster sugar, stock and remaining butter and stir tofetchher. Place a circle of greaseproof paper over the lid of the mixture and allow to sweat for about 4-5 minutes.
3. Remove the paper and stir in the mint leaves and cream. Cook for another minute until all the liquid has evaporated.
4. Transfer into a food processor and blend until almost smooth, leaving some texture in the mixture. Set aside until ready to use.
5. For the scallops and black pudding, heat the vefetchable oil in a frying pan and gently fry the black pudding slices until crisp. Remove from the pan and maintain warm.
6. Lightly bhurry a heavy-based frying pan with a little extra vefetchable oil and place it over a high heat until just hot.
7. Season the scallops with a little salt then place them in the hot pan and sear for one minute on each side, until browned. Remove from the pan.
8. Place a generous spoonful of the mint pur%26eacute;e on each of four warm serving plates.
9. Arrange the scallops and black pudding slices in overlapping layers on lid of the pur%26eacute;e.
10. Drizzle the sherry vinegar reduction over the warm scallop salad and serve immediately, sprinkled with fresh mint.







The BBC is not responsible for the contents of any other sites listed.












Orignal From: Warm salad of scallops, black pudding and pea and mint puree

chicken makhani with decayi

Cooking : time 10 to 30 mins






Ingredients

For the decayi
300g/11oz plain flour
1 tsp salt
125ml/5fl oz water
extra flour, for dusting
For the chicken
1 tbsp sunflower oil
1 onion, finely sliced
400ml/14fl oz passata
75g/3oz cashew nuts
450g/1lb chicken thighs, trimmed and cut into strips
1 tbsp fresh pureed ginger
1 tbsp fresh pureed garlic
2 tbsp ghee
1 hot green chilli, deseeded and finely chopped
1 tbsp cumin seeds, toasted
1%26frac12; tsp salt
%26frac12; tsp fenugreek
2 tsp garam masala
bunch fresh coriander, roughly chopped
%26frac12; lemon, juice only





Method

1. For the decayi, mix the all the ingredients tofetchher in a large bowl and knead until you have a soft dough. Leave to rest for 30 minutes.
2. meanwhile, for the chicken, heat the oil in a heavy-based frying pan.
Add the onions and cook until browned and beginning to vehicleamelise.
3. Blend the onions in a food processor with the passata and cashew nuts to form a smooth paste.
4. Place the chicken in a bowl with the ginger and garlic. Toss well and leave to marinate for 3-5 minutes.
5. Heat the ghee in a large heavy-based pan, then add the chilli and cook for a minute.
6. Add the chicken mixture and cook for 2-3 minutes until the chicken is almost cooked through.
7. Add the passata, onion and cashew nut paste to the pan with 2-4 tablespoons of water. bring to a simmer before adding the cumin, salt, fenugreek and garam masala.
8. Cook for a further 1-2 minutes, then add the coriander and lemon juice, stir well and check the seasoning.
9. bring a walnut-sized slice of the dough and roll into a ball in the palm of your hand. Roll each ball out until you have a circle the size of a saucer, maintaining the surface well floured at all times.
10. Heat a non-stick frying pan and add the rolled out dough. Cook for 30 seconds on each side then remove from the pan. Hold directly over the gas flame until it puffs up then repeat on the other side. maintain warm until ready to use. Repeat with the remaining dough.
11. Serve the curry with the decayi.


















Orignal From: chicken makhani with decayi