Wednesday, September 30, 2009

My "Diet" & PerfumeCritic



Products Mentioned in this crazy vid! Clif Builder's Bars & Luna Bars, Lipton's Diet Green Tea with Citrus, Stevia Extract in the Raw sweetener, Back to Nature Choc Chip & Peanut butter cookies and Skinny Bitch book www.perfumecritic.com www.youtube.com Today I'm wearing: Chanel Teint Innocence, Chanel Bronzer Universel, BBrown Pink Sugar Blush, Mac MSF Nat/Shimmer Med, BBrown concealer Eyes: Mac Bare Canvas Paint, NYX Jumbo Pencils in Milk & Black Bean, Mac Pincurl & BBrown Rockstar, Folie ...

Orignal From: My "Diet" & PerfumeCritic

Dominique Crenn Bio-Food Network



Introducing Dominique Crenn, the chef at Luce in San Francisco. This video is part of Next Iron Chef America show hosted by Dominique Creen . SHOW DESCRIPTION :Meet your rivals. Who will become The Next Iron Chef?

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Stuffed Pork Spare Ribs Recipe by the BBQ Pit Boys



Falling off-the-bone tender Spareribs dinner served with Homemade Bread Stuffing is a quick and easy to do recipe as shown by the BBQ Pit Boys. In fact, these hot off the grill Pork Ribs and Stuffing taste so good that some say they're worth fightin' for.

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Raw Food Weight Loss 178 pounds! Dave the Raw Food Trucker VIDEO #1



VIDEO #1 of my weekly chats with my friend Dave the raw food trucker! ❤ Listen in as Dave tells his story of how he came from the brink of death to heal himself of several diseases including colon cancer, type II diabetes, kidney disease, with the consumption of raw foods. Not to mention his amazing weight loss of 178 pounds over the last 16 months, and he's not stopping there. He is going to go ALL the way with his health, and wants YOU too as well. This guy is a TRUE SUPERHERO!!...

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BEA & DIET - MMK "Roses" Part7



Maalaala Mo Kaya "Rosas" - aired dates (April 20, 2006 ) & Replay (February 29,2008) Starring Bea Alonzo "Heny"as a Nurse in profession and fall in love with Diether Ocampo as Gil's a pt admitted in hosp with stomach ache but soon was dx with terminal cancer... "Gil "Diether and "Heny""Bea" portrays a struggling couple caught in a battle against leukemia (more)

Orignal From: BEA & DIET - MMK "Roses" Part7

weeknight dinner: easy recipe: noodle soup with prawn, cherry tomatoes and french beans



8th of 100 easy weeknight recipes. Healthy, cheap and quick recipes that take under 30mins from start to finish. This is a dish inspired by asian cuisine, such as vietnamese noodle soups Ingredients: Noodles, ginger, garlic, chilli, french/dwarf beans, cherry tomatoes, prawns/shrimp, coconut milk, vegetable stock, lime, vegetable stock

Orignal From: weeknight dinner: easy recipe: noodle soup with prawn, cherry tomatoes and french beans

Good Eats S7E15P2: The Man Food Show



Under the guise of showing male viewers how to prepare a surprise breakfast in bed for their better halves, Alton instead demonstrates how to make manly foods. Also, how to select a deep fryer and an electric griddle. Recipes featured in this episode: - Corn Dogs - Mini Man Burgers

Orignal From: Good Eats S7E15P2: The Man Food Show

Tuesday, September 29, 2009

Smoked Pork Shank with White Beans 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!!

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Puddin' reveals diet secrets



WSNX radio host Puddin' reveals how his diet has changed since he lost more than 100 pounds. In February, Puddin' weighed 365 pounds. When he weighed in live on 24 Hour News 8 Daybreak on Sept. 16, he weighed 264 pounds.

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Sprouted Moong Salad Recipe by Manjula



Sprouted Moong Salad Recipe by Manjula

Orignal From: Sprouted Moong Salad Recipe by Manjula

HUNGRY GIRL asks YOU: Trigger Foods!!



What foods set you off on an eating frenzy? Let us know and you just might be one of 5 random HG-ers to get something super-cool from Hungry Girl! Tell us now! www.facebook.com

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Monday, September 28, 2009

Dangers of Aspartame Artificial Sweeteners Sugarfree Diet Coke Zero



goldring.wetpaint.com - courtesy of the HealthRanger7 - http Health health4me causes of leukemia Cancer MS Epilepsy Parkinson's Alzheimer's Obesity ADHD nutrition Nutrasweet Equal sugar free chewing gum danger medicine weight loss slimming down children child Splenda sucralose - Aspartame (E951) is an artificial sweetener, used in over 6000 products. The food industry claims that aspartame helps in losing weight, but why is obesity then becoming such an ever increasing problem? www ...

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Goat Cheese Recipe



Fromagier Janice Howell of The Loft Cheese Gallery in Montage Laguna Beach prepares "The Sexy Bite" goat cheese recipe. The goat cheese appetizer is made from an Anise Lavender chevre from Rolling Stone Dairy. Herbs show off goat cheese recipes because the grassiness really comes out in this fresh goat cheese. Fresh cherries and amaretto are reduced down together and really shows off the delicate floral essence of this gourmet goat cheese.

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BEA & DIET - MMK "Roses" Part8



Maalaala Mo Kaya "Rosas" - aired dates (April 20, 2006 ) & Replay (February 29,2008) Starring Bea Alonzo "Heny"as a Nurse in profession and fall in love with Diether Ocampo as Gil's a pt admitted in hosp with stomach ache but soon was dx with terminal cancer... "Gil "Diether and "Heny""Bea" portrays a struggling couple caught in a battle against leukemia (more)

Orignal From: BEA & DIET - MMK "Roses" Part8

Kittehs Beggin' For Food



For more, visit icanhascheezburger.com View the original here: www.youtube.com

Orignal From: Kittehs Beggin' For Food

BEST KAFTA bil SANIEH RECIPE (Ground Beef in a Pan)



www.DedeMed.com Best Kafta bil Sanieh Recipe or Ground Beef in a Pan, For more Mediterranean food recipes visit http

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A hot, sour bean shoot salad

Cooking : time less than 10 mins



I can't fetch enough of those Vietnamese-style salads that manage to be hot, sour, crisp and refreshing all at once. Their crunchy texture and mouth-popping vibrancy make them a perfect match for grilled fish.


Ingredients

6-8 spring onions, trimmed
2 tbsp lime juice
2 tbsp nam pla (Thai fish sauce)
1 tbsp sugar
250g/9oz bean shoots
%26frac12; a cucumber, cut into matchsticks
1-2 small, hot, red chillies, deseeded and finely chopped
100g/3%26frac12;oz spinach
good handful of coriander leaves
4-5 mint sprigs, leaves picked





Method

Trim the spring onions and grill them until they are a soft brown on all sides. meanwhile, make the dressing by briefly whisking the lime juice with the fish sauce and sugar. Wash the bean shoots and leave them to soak for a few minutes in nippy water. Cut the cucumber into matchsticks and add it to the dressing. Chop the chillies finely, disvehicleding the seeds, and mix them with the cucumber.
Rinse the spinach, drain the bean shoots and add them to the dressing, along with the spring onions as and when they are ready. Rinse the herb leaves and toss them with the rest of the salad.


















Orignal From: A hot, sour bean shoot salad

Spinach salad with Stilton, croutons and crispy bacon

Cooking : time 10 to 30 mins






Ingredients

200g/7oz baby tender spinach
4 tbsp sunflower oil
6 rashes smoked rindless bacon (cut into thin strips)
2 thick slices, white bread, crusts removed and cut into 1%26frac14;cm/%26frac12; inch cubes
1 tbsp English wholegrain mustard
1 tsp lemon juice
75g/3oz Stilton, crumbled
Malden sea salt and freshly ground black pepper





Method

1. Make sure that the spinach is thoroughly cleaned and well drained. - Add a dessertspoon of the sunflower oil to the small frying pan. Cook the bacon until nice and crispy. Drain on kitchen paper and maintain warm.
2. Place the cubes of bread into the frying pan you have cooked the bacon. Fry the bread for 2-3 minutes or until crisp and golden turning frequently.
3. Place the mustard in a small bowl, add the lemon juice, then slowly whisk in the sunflower oil (as if making mayonnaise). It should come tofetchher forming a thick consistency.
4. Put all the ingredients except the crisp bacon into a large bowl. Pour over the dressing and mix well. Pile onto 4 serving plates and garnish with the crispy bacon.
5. Serve immediately.



















Orignal From: Spinach salad with Stilton, croutons and crispy bacon

Homemade pork sausages

Cooking : time 10 to 30 mins






Ingredients

500g/1lb lean pork, such as shoulder
250g/8oz pork fat
salt and pepper
pinch each of nutmeg, ground cloves, mace, thyme
25-50g/1-2oz fresh breadcrumbs
2 egg yolks
sausage skins





Method

1. Mince the lean pork and pork fat finely. Season generously with salt, pepper, nutmeg, cloves, mace and thyme. Add the breadcrumbs and egg yolks and mix well.
2. Refrigerate the mixture to make it easier to handle, then stuff into the skins and twist to safe the ends. If sausage skins are not available, coat with egg and dry breadcrumbs.
3. Serve grilled or fried.


















Orignal From: Homemade pork sausages

Crabcakes with chilli sauce

Cooking : time 10 to 30 mins






Ingredients

For the crabcake
250g/9oz King Edward potatoes, peeled and cut into large chunks
10g/%26frac12;oz butter
1 tbsp double cream
%26frac12; tsp medium curry powder
1 tbsp finely chopped fresh coriander
%26frac12; large fresh green chilli, de-seeded and finely chopped
1 tbsp red onion, grated
salt and freshly ground black pepper
250g/9oz white crabmeat, flaked
1 tbsp vefetchable oil
Chilli sauce ingredients
75g/2%26frac34;oz caster sugar
2 red chillies, roughly chopped
3 plum tomatoes, roughly chopped
8 kaffir lime leaves
2 lemongrass stems, finely chopped
25g/1oz ginger, roughly chopped
2 garlic cloves
2 shalplenty, roughly chopped
4 tbsp fish sauce (nam pla)
40ml/1%26frac12;fl oz sesame oil
50ml/2fl oz dark soy sauce
2 tbsp clear honey
3 limes, juice and zest only





Method

1. Boil the potatoes in a saucepan of lightly salted water for about 15 minutes, or until tender. Drain well, and then return to the pan. Mash with a fork or potato masher until smooth.
2. Add the butter, cream, curry powder, coriander, chilli, onion and season with salt and freshly ground black pepper. Stir tofetchher to mix thoroughly, then leave to cool completely.
3. meanwhile, check the crabmeat vehicleefully for any flecks of shell and disvehicled. Add the crabmeat to the mashed potato mixture, then shape into four round patties. If the mixture sticks to your hands, simply dip your hands in nippy water.
4. Heat the oil in a shallow frying pan and when hot, vehicleefully add the crabcakes. Cook for 3-4 minutes, until golden-brown on the underside, then vehicleefully turn the crabcake and cook for another 3-4 minutes on the other side. When fully cooked through remove from the pan and place on kitchen towels.
5. For chilli sauce, place the sugar in a pan on a medium heat and melt to a light brown vehicleamel.
6. Place the remaining chilli sauce ingredients into a food processor and blend to a smooth pur%26eacute;e.
7. Once the sugar is a rich vehicleamel colour (but not scorcht), pour in the pur%26eacute;e and stir well.
8. bring the mixture to the boil, cutrearon the heat and simmer for about five minutes, then remove from the heat and allow to cool.
9. Serve the crabcakes on a plate with the chilli sauce in a bowl for dipping to the side.






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













Orignal From: Crabcakes with chilli sauce

Simple garlic bread

Cooking : time less than 10 mins






Ingredients

1 loaf bread
1 head of garlic, churryed including skins
olive oil
sea salt





Method

1. bring a large loaf of good rustic bread. Churry a head of garlic and place it (skins and all) in the centre of a large slice of tin foil (large enough to encase the loaf).
2. Drizzle with olive oil and season with sea salt.
3. Place the loaf on lid of the garlic, fold the foil over to create a parcel, and bake in a hot oven for around five minutes (long enough to allow the garlic flavours to permeate the bread).






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













Orignal From: Simple garlic bread

Sushi salmon rolls

Cooking : time no cooking required






Ingredients

1 packet nori squares (the kind used to wrap sushi); available from some supermarkets and Asian markets
400g/14oz short-grain sushi rice, cooked according to packet instructions, cooled
wasabi paste
450g/1lb lid quality, just fresh salmon fillet
1 cucumber, thinly sliced into strips
1 bunch spring onions, finely chopped
soy sauce





Method

1. Place each square of nori flat onto a sushi rolling mat. (Sushi rolling mats are available from Asian supermarkets and larger supermarkets.)
2. Place a layer of cooled sushi rice onto the seaweed wrap and gently press flat. (NB: don't add too much rice or you will end up with just fat sushi rolls.)
3. Place a dab of wasabi paste along the rice, according to taste. Wasabi is quite strong, so be sparing!
4. Place a thin slice of salmon onto the rice.
5. Spread the strips of cucumber onto the salmon and add a sprinkling of spring onion.
6. vehicleefully roll the sushi up into a sausage shape and slice it into 3cm/1in long slices, trimming the ends.
7. Serve with bowls of soy sauce and extra wasabi.


















Orignal From: Sushi salmon rolls

Potato and rocket pizza

Cooking : time 10 to 30 mins






Ingredients

550g/1lb 3%26frac12;oz baby new potatoes
4 tbsp extra-virgin olive oil
2 garlic cloves, churryed
2 heaped tsp dried chilli flakes
2 heaped tbsp freshly grated Parmesan cheese
pinch of salt
good handful rocket leaves, stems removed
2 small (20cm/8in) pizza bases (make your own dough or buy ready-made)





Method

1. Preheat an oven to 220C/428F/Gas 7.
2. Peel the potatoes and cut into %26frac14;in/5mm slices. Rinse well and pat dry with kitchen paper. Place in a bowl and toss in two tablespoons of the oil until lightly coated. Arrange on baking sheets in a single layer and roast for 20-25 minutes, turning once or twice. Transfer to a plate to cool a little and sprinkle with salt to taste.
3. Put the remaining oil in a small bowl and stir in the garlic until well combined. Bhurry half of the garlic oil over the pizza bases and sprinkle over the chilli flakes.
4. Arrange the potatoes on lid in an overlapping layer. Bhurry with the remaining garlic oil and scatter over the Parmesan and season with salt. Place in the oven for 8-10 mins or until the rims are golden brown.
5. Remove from the oven and scatter over the rocket. Serve at once.







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












Orignal From: Potato and rocket pizza

Tuscan bean soup

Cooking : time 30 mins to 1 hour






Ingredients

600g/1lb 5oz dried cannellini beans
300g/10%26frac12;oz dried borlotti beans
100g/3%26frac12;oz fat cut from a ham, or a ham or prosciutto bone
salt and freshly ground black pepper
1 litre/1%26frac34; pints vefetchable or beef stock
extra virgin olive oil, for drizzling
For the soffritto
8 tbsp extra virgin olive oil
4 celery sticks, finely chopped
2 vehicledecays, finely chopped
1 medium onion, finely chopped
2 cloves garlic, churryed
1 sprig rosemary
4 bay leaves
salt and freshly ground black pepper





Method

1. Soak the beans overnight in nippy water, using a separate bowl for each type of bean.
2. Rinse and drain the beans, then boil them in separate pans; the borlotti beans for about an hour, the cannellini beans for 45 minutes. Drain and set aside.
3. meanwhile, cook the soffritto. Heat the olive oil in a saucepan and gently fry the celery, vehicledecay, onion, garlic, rosemary and bay leaves until golden, about 15 minutes.
4. Remove the rosemary sprig and bay leaves and season with salt and freshly ground black pepper.
5. Add the ham fat or bone and the cannellini beans to the soffritto. Season with salt and freshly ground black pepper, and cook for a further 10 minutes.
6. Add the stock and bring to the boil, then simmer for 25 minutes or until the beans are tender.
7. Remove the slices of ham fat or bone. Stir in the whole borlotti beans. Season with more salt and freshly ground black pepper to taste. Serve drizzled with extra virgin olive oil.


















Orignal From: Tuscan bean soup

Mango curry

Cooking : time 30 mins to 1 hour



A delicious warming fruity curry - ideal for supper time.


Ingredients

3 meduim ripe mangoes, peeled pit removed and flesh cut into 1cm/%26frac12;in slices
1 tsp ground turmeric
1 tsp cayenne pepper
1-1%26frac12; tsp salt
55g/2oz jaggery or brown sugar, if needed
310g/11oz coconut, freshly grated
3-4 fresh hot green chillies, coarsley chopped
%26frac12; tbsp cumin seeds
290ml/%26frac12; pint natural yoghurt, lightly beaten
2 tbsp coconut oil or any other vefetchable oil
%26frac12; tsp brown mustard seeds
3-4 dried hot red chillies, broken into halves
%26frac12; tsp fenugreek seeds
10-12 fresh curry leaves, if avaliable





Method

1. Put the mangoes in a meduim-sized pan. Add 250ml/9fl oz water. Cover and stew for 8-10 minutes over a meduim-low heat. Stir occasionally. Add the turmeric, cayenne pepper and salt. Stir well. (If the mangoes are not sweet enough, add the jaggery or brown sugar to make the dish sweeter.)
2. meanwhile, put the coconut, green chillies and cumin seeds in to a blender. Add 250ml/9fl oz water and blend to a fine paste.
3. When the mangoes are cooked, mash them to a pulp. Add the coconut paste. Mix. Cover and simmer over a meduim heat, stirring occasionally, until the mixture becomes thick. that should bring about 10-15 minutes. Add the yoghurt and heat, stirring, until just warmed through. Do not let the mixture come to the boil. Remove from the heat and put to one side. Check for seasoning.
4. Heat the oil in a small pan over a meduim-high heat. When hot, add the mustard seeds. When the mustard seeds begin to pop (a matter of a few seconds) add the chillies, fenugreek seeds and the curry leaves. Stir and fry for a few seconds until the chillies darken. Quickly add the contents of the small pan to the mangoes. Stir to mix.


















Orignal From: Mango curry

Spiced halibut steaks

Cooking : time less than 10 mins






Ingredients

2 tbsp lemon juice
4 halibut steaks
2-3 large garlic cloves, churryed to a pulp with %26frac12; tsp salt
2.5cm/1in cube of root ginger, finely grated
2.5g/%26frac12; tsp ground turmeric
2 tbsp olive oil
2 tbsp Greek yoghurt
1 tbsp ground coriander seeds
1 tsp cornflour
1-2 fresh red chillies, finely chopped
1 tbsp coriander leaves, just finely chopped





Method

1. Lay the fish on a flat surface and gently rub in the lemon juice.
2. Beat tofetchher the remaining ingredients except the chillies and
coriander leaves. Pour that mixture over the fish and mix gently until the slices are fully coated with the marinade. Set aside for 30-40 minutes, turning them over once.
3. preheat the grill to high and line a grill pan with foil. Bhurry it with
some oil and put the prepared fish on it. Grill approximately 13cm/5in below the heat source for 4-5 minutes.
4. Mix the chopped chillies and coriander with some of the cooking juices. Add a tablespoon of olive oil to make a paste-like consistency and spread half of that mixture over the fish. Grill for about a minute and turn the fish over vehicleefully. Spread the remaining chilli/coriander paste gently on the other side and cook for a further 3-4 minutes. Remove from the heat and serve with plain boiled basmati rice and a vefetchable curry. It is also delicious with boiled new potatoes tossed in hot oil with cumin seeds and freshly milled black pepper.


















Orignal From: Spiced halibut steaks

Summer salad with tarragon dressing

Cooking : time 10 to 30 mins






Ingredients

22.5ml/1%26frac12;tbsp olive oil
1 clove garlic, peeled and churryed
4 slices bread, cut into 1cm/%26frac12;in cubes

Salad
175g/6oz head of fennel, thinly sliced
125g/4oz French beans, cut into 4cm/1%26frac12;in lengths
1 yellow pepper, seeded and thinly sliced
55g/2oz young spinach leaves, washed

Dressing
3 tbsp just low fat French dressing
3 tbsp fresh tarragon, chopped
1/4 tsp grain mustard
salt and pepper





Method

1. Preheat the oven to 200C/400F/Gas 6.
2. Heat the oil in a pan, add the garlic and stir in the bread to coat thoroughly. Transfer to a baking tray and cook in the oven for 10-15 minutes, until crisp and golden. allow croutons to cool.
3. Quickly boil the fennel and beans for 1 minute. Refresh under nippy water.
4. Combine with the yellow pepper, spinach and croutons.
5. Make the dressing by combining the French dressing, tarragon, mustard and seasoning.
6. Toss the fennel mixture in the dressing and serve.







Orignal From: Summer salad with tarragon dressing

Sunday, September 27, 2009

Food Storage - Prepare Now For Last Days



manoftruth.org Food Storage preparation is essential for survival during the end times. manoftruth speaks about a bucket of wheat becoming more valuable than a Porsche and the beloved M5. Speaks of the importance of this vital advice, just as he predicted gold at 666 you should take heed and prepare. manoftruth premium content video on food storage available in the link.

Orignal From: Food Storage - Prepare Now For Last Days

My Diet Pill - Ladykiller LIVE



My Diet Pill LIVE

Orignal From: My Diet Pill - Ladykiller LIVE

America's Most Wanted Recipes Cookbook by Ron Douglas



For More Info or to Buy Now: www.hsn.com Want to cook that favorite restaurant dish in the comfort of your own home? Well, now it's easier than ever with "America's Most Wanted Recipes" by Ron Douglas. He has spent the past 5 years of... Prices shown on the previously recorded video may not represent the current price. View hsn.com to view the current selling price. HSN Item #547671

Orignal From: America's Most Wanted Recipes Cookbook by Ron Douglas

What raw food we leave out from our diet /59 The Rawfoodfamily TV-Show



We share how dramatically our raw food diet has changed over the years, and what food we have cut back and why! more at www.rawfoodcoach.net

Orignal From: What raw food we leave out from our diet /59 The Rawfoodfamily TV-Show

Raw Food Recipe: Banana Baby Pie



This recipe is the best tasting dessert you will ever have but don't eat too much because it is sooo high in sugar. However enjoy what you do eat and if monkey's are chasing you it's because of all the bananas.

Orignal From: Raw Food Recipe: Banana Baby Pie

Saturday, September 26, 2009

How to be a Celebrity Trainer with Jay Cardiello



takes? Jay Cardiello is 50 Cents personal trainer 24/7 10 months out of the year. diet.com Sarah wrote a few things regarding Jay that weren't so nice. See what he says back and his advice for those wanting to be a celebrity trainer! 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 YouTube Channel - YouTube. ...

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"Pennies" Americans Against Food Taxes TV Ad





Orignal From: "Pennies" Americans Against Food Taxes TV Ad

Junk Food = Love Handles



Not the best way to gain weight! scotthermanfitness.com

Orignal From: Junk Food = Love Handles

Is Cacao Good for the Anti-Candida Diet #403



www.therenegadehealthshow.com - Today, I address what type of skin cleaning products we use, including deodorant. I also talk about cacao & the anti-candida diet and how to deal with overwhelm.

Orignal From: Is Cacao Good for the Anti-Candida Diet #403

Diet Recipe - Vegetarian Mango Pasta



For more of Zuzana's diet, fitness and exercise videos visit BodyRock.Tv: www.BodyRock.Tv

Orignal From: Diet Recipe - Vegetarian Mango Pasta

How to cook with Dehydrated and store food part 8



IFYOU HAVE A QUESTION !! please visit my website www.dehydrate2store.com and ask me through the contacts section, I will respond much faster! Also you can find more information and videos not available on YouTube! There are recipes with dehydrated foods, helpful tips and more! We are always adding more info. so keep checking back! - Thanks Everyone ! -

Orignal From: How to cook with Dehydrated and store food part 8

Friday, September 25, 2009

Atkins Diet Misconceptions: Low Carb and Diabetes (Part 1)



Additional contact methods: Twitter: twitter.com Blog: www.network-admin.net This video comes out of another myth that gets propagated out by Atkins Diet bashers that somehow we are more likely to get diabetes by following low carb. Certainly there is no shortage of misinformation...

Orignal From: Atkins Diet Misconceptions: Low Carb and Diabetes (Part 1)

Downfall NHS food bingo



Inspired by this blog post of traction man hospitalnotes.blogspot.com I am not traction man!

Orignal From: Downfall NHS food bingo

Liver dumplings recipe - Floyd Cooks - BBC



Keith Floyd, favourite British chef, talks through a traditional Alsace recipe for liver dumplings in this classic video from BBC food show 'Floyd on France'. More liver recipes www.bbcgoodfood.com

Orignal From: Liver dumplings recipe - Floyd Cooks - BBC

Don't Let Obstacles Throw Your Diet Off, Ep77



Natasha talks about how to deal with obstacles that appear, how to avoid sabotaging your diet and different ways to deal with problems and set backs. There is a way to meet your goals and not have anything stop you!!!! Natasha will be hosting & supporting a 10 Day Juice Fasting/Feasting Group from October 1-10, 2009. To sign up and get more information, go to: tinyurl.com Website: www.rawradianthealth.com Blog www.rawradianthealth.com Facebook: www.facebook.com Twitter: twitter.com Help keep ...

Orignal From: Don't Let Obstacles Throw Your Diet Off, Ep77

Sliimy's Favorite Junk Food!



PEREZ HILTON ASKED POPSTAR! TO ASK SLIIMY HIS FAVE JUNK FOOD...HE LIKES EVERYTHING! HAHA! popstaronline.com http myspace.com

Orignal From: Sliimy's Favorite Junk Food!

Old-Time Apple Pie Recipe by the BBQ Pit Boys



Fresh home-made Apple Pie served the way grandma would have from her wood-fired kitchen stove is as classic American as it gets. Watch the BBQ Pit Boys put together an old-time recipe that's not only easy to do but will warm the hearts and souls of all who are fortunate enough to enjoy a slice, and with a country flavor that George Washington would have known.

Orignal From: Old-Time Apple Pie Recipe by the BBQ Pit Boys

Man v. Food - Ultimate Philly Cheesesteak



Adam visits Tony Luke's in the city of brotherly love, where he gets ready to take on the the ultimate Philly Cheesesteak -- a 20-inch bun covered with six heaping piles of steak and cheese, and topped with a half-pound of fried onions. 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 - Ultimate Philly Cheesesteak

10 kilo fat cat goes on a pet diet



Socrates the cat goes on a radical diet after ballooning to 10 kilograms. Follow us on twitter at twitter.com

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Thursday, September 24, 2009

The Jeff Show - HCG Diet Day 8



Ok, so some friends said my initial videos about HCG were boring. So I spiced up my video format with a sexy theme song, sound effects and a new co-host. Watch to find out who it is!

Orignal From: The Jeff Show - HCG Diet Day 8

Spicy Squash Recipe by Manjula



Spicy Squash Recipe by Manjula www.manjulaskitchen.com Ingredients 4 cups of sliced squash (kadoo) 3 tablespoon oil 1/8 teaspoon asafetida (hing) 1 teaspoon cumin seed (jeera) ½ teaspoon fenugreek seeds (dana mathi) 1 tablespoon coriander powder (dhania) 1 tablespoon coarsely ground funnel seed (saunf) ½ teaspoon turmeric (haldi) 1 teaspoon chili powder (pisi mirch) adjust to taste ½ teaspoon paprika (dagi mirch) provides a nice color 1 teaspoon salt adjust to taste 4 whole red chili (sabut ...

Orignal From: Spicy Squash Recipe by Manjula

KSL 5 News investigates Utah's HCG diet deals



Most of us want to drop a few pounds, and some of us need to. But how far are you willing to go to take off the weight? One popular plan requires daily injections of a hormone called HCG. That alone is controversial, but now KSL 5 News is exposing this diet's criminal side.

Orignal From: KSL 5 News investigates Utah's HCG diet deals

Calypso punch

Cooking : time less than 10 mins






Ingredients

1 bottle red wine
250ml apple juice
250ml pineapple juice
150ml lime juice (optional)
2 cinnamon sticks (broken into 3)
1%26frac12; tsp freshly grated nutmeg
1 bay leaf
1oz/30g soft brown sugar
slices of citrus fruit





Method

1. Warm the wine, fruit juice, cinnamon, nutmeg, bay leaf and sugar over a low heat, stirring frequently until almost boiling.
2. Remove from heat and leave to infuse for at least 1 hour (the longer it is left to infuse, the stronger the flavours become).
3. Return to heat, add fruit slices and bring close to the boil again, adding sugar to taste. (At that slabele you can also add 1 tbsp of your favourite liqueur or spirit, if you wish)
4. Pour into a warmed punch bowl and serve in goblets with the slices of fruit and a slice of cinnamon.







Orignal From: Calypso punch

Festive marrons glaces

Cooking : time no cooking required






Ingredients

24 marrons glac%26eacute;s in syrup
600ml/20fl oz whipped double cream
60ml/4 tbsp Grand Marnier or whisky
24 bay leaves
40g/2oz vanilla sugar





Method

1. Whip the cream until almost stiff. Add the liqueur / whisky and mix well.
2. With 2 soup spoons, make 3 scooped balls per person and place on a dessert plate. Place one marron on each ball, and pour over some syrup.
3. Place one bay leaf per marron into the cream ball, and sprinkle with some of the vanilla sugar.


















Orignal From: Festive marrons glaces

Pan-fried calf's liver with bacon, lemon and cavalo nero

Cooking : time 10 to 30 mins






Ingredients

75g/3oz butter
2 slices calf's liver (1cm/%26frac12;in thick)
110ml/4fl oz red wine
250ml/4fl oz beef stock
6 slices dry-cured streaky bacon, sliced into lardons
1 cavalo nero taxibage, sliced
1 lemon, juice only
50g/2oz cr%26egrave;me fra%26icirc;che





Method

1. Heat a frying pan until hot and add 25g/1oz butter.
2. Season the liver with salt and freshly ground black pepper and add to the frying pan. Fry on each side for 2-3 minutes, until cooked to your liking. Remove from the pan and set aside.
3. Add the red wine to the pan and bring to the boil, scraping to release the sticky, vehicleamelised cooking juices from the base of the pan.
4. cutrearon the liquid by half, then add the beef stock and boil for a further 5-6 minutes.
5. Add 25g/1oz butter and stir in. Remove from the heat.
6. Heat a deep-sided frying pan until hot then add the remaining 25g/1oz butter and the bacon slices. Fry until crispy then add the cavelo nero and stir-fry for 3-4 minutes, until wilted.
7. Add the lemon juice and season well with salt and freshly ground black pepper.
8. To serve, place the taxibage in the centre of two plates. lid each with the liver and a spoonful of cr%26egrave;me fra%26icirc;che. Spoon over the red wine gravy.






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













Orignal From: Pan-fried calf's liver with bacon, lemon and cavalo nero

Fairtrade bananas with honey for Oxfam Fairtrade

Cooking : time 30 mins to 1 hour






Ingredients

4 bananas
4 cloves
4 vehicledamom seeds, churryed
a pinch of ground cinnamon
a pinch of Fairtrade golden caster sugar
60g/4tbsp of Fairtrade Mexican clear honey
300ml/10fl oz water





Method

1. Preheat the oven to 200C/400F/Gas 6.
2. Peel the bananas, stick a clove in each and lay them on their sides in an ovenproof dish.
3. Scatter the broken vehicledamom seeds over the bananas and sprinkle with cinnamon.
4. Dissolve the sugar and the honey in the water and bring to the boil. Boil for two minutes.
5. Pour the syrup over the bananas and bake in the oven for one hour until tender. Turn the bananas occasionally and baste frequently.
6. Serve warm with cream and pour a little more syrup over the lid to finish.

Remember to look for the Fairtrade mark as a guarantee of the source of your ingredients.


















Orignal From: Fairtrade bananas with honey for Oxfam Fairtrade

Yoghurt cake

Cooking : time 30 mins to 1 hour



There are many versions of Turkish yoghurt cake. that one is like a light, airy, fresh-tasting cheesecake. If you wish, you can make a syrup which should be passed round in a jug for population to help themselves.


Ingredients

4 large free-range eggs, separated
100g/3%26frac12;oz caster sugar
3 tbsp plain flour
400g/14oz strained Greek yoghurt
1 lemon, zest and juice
butter, for greasing
For the optional syrup
150ml/5fl oz water
250g/9oz caster sugar
1 tbsp lemon juice
1 orange, zest only





Method

1. Preheat the oven to 180C/350F/Gas 4.
2. Beat the egg yolks with the sugar to form a thick pale 'cream'. Beat in the flour, then the yoghurt, lemon zest and lemon juice until thoroughly blended.
3. Whisk the egg whites until stiff and fold them into the yoghurt mixture. Pour that into a round, non-stick baking tin (about 23cm/9in in diameter), greased with butter.
4. Bake in the oven for 50-60 minutes, until the lid is brown. It will puff up like a souffl%26eacute; and then subside.
5. allow to cool and then turn out on to a serving plate, and serve warm or nippy.
6. If you are making the syrup, boil the water with the sugar, the lemon juice and grated orange zest for 3-5 minutes. Let it cool, then chill in the fridge.


















Orignal From: Yoghurt cake

Claret cup

Cooking : time no cooking required






Ingredients

2 bottles of claret
3 bottles of soda
1 lump sugar
peel of 1 lemon
cucumber
1 glass sherry
2 liqueur glasses curacao/maraschino/cointreau
2 liqueur glasses brandy





Method

1.Mix all ingredients tofetchher in a big bowl.
2. Serve.







Orignal From: Claret cup

Layered fajitas with mixed salsa

Cooking : time 30 mins to 1 hour






Ingredients

For the fajitas
175g/6oz plain flour
a good pinch of salt
corn oil, for frying
Or use shop bought fajitas
For the filling
2 large 400g/14oz tins of red beans, or 200g/7oz dried beans soaked for 24
hours
6 tbsp corn oil
1 onion chopped
1 red chilli, de-seeded and chopped
1 garlic clove, chopped
%26frac12; bunch of fresh coriander, chopped
a dash of Tabasco sauce
1 lime, juice only
250ml/9fl oz sour cream
For the salsa
4 tomatoes, de-seeded and chopped
%26frac12; bunch of fresh coriander (stalks and all), chopped
%26frac12; red onion, chopped
3 tbsp corn oil





Method

1. Pour the flour and salt into a mixing bowl, make a well in the centre and add 300ml/%26frac12; pint water.
2. Mix tofetchher, adding a little more water, if necessary, until you have a firm dough.
3. Knead the dough until nice and smooth, then cut into 6 slices and shape into balls.
4. Roll each ball out to a 17.5cm/7in round.
5. Heat a teaspoon of corn oil in a frying pan and cook each fajita on both sides until it puffs up and immediately remove from the heat.
6. Alternatively use shop bought fajitas.
7. If using soaked dried beans, drain them, add to a pot of boiling water and cook gently for two hours; if using tinned beans, drain and add to a pot with 300ml/%26frac12; pint water and cook gently for 30 minutes.
8. Add four tbsp of the corn oil to a saucepan and cook the onion, chilli and garlic until softened.
9. Add the drained beans and cook for a further ten minutes, stirring, then begin to mash the beans roughly with the rear of a fork, adding a little more corn oil, the chopped coriander, a dash of Tabasco and the lime juice.
10. Stir well and pull from heat.
11. Make the salsa by mixing tofetchher all the ingredients.
12. Lay each fajita on a plate, spoon over a quarter of the bean filling, add a dollop of sour cream, drizzle with a little salsa and repeat layering five fajitas until you come to the final fajita which you use as a lid, pressing down firmly.
13. lid with the remaining salsa, place in the fridge and allow to set.
14. Cut into pie wedges and eat outdoors.


















Orignal From: Layered fajitas with mixed salsa

Quick tiramisu

Cooking : time no cooking required






Ingredients

3 cups of strong black coffee, preferably espresso, cooled
3 tbsp caster sugar
6 tbsp Amaretto liqueur
2 eggs, separated
250g/8%26frac34;oz masvehiclepone cheese
250ml/8%26frac34; fl oz whipped cream
cocoa powder, to dust
1 packet of Savoiardi (sponge lady finger biscuits)





Method

1. Place the nippy coffee in a bowl, add three tablespoons of the Amaretto and put to one side.
2. In a separate bowl beat tofetchher the egg yolks and sugar for about three minutes until thick and pale.
3. Add the masvehiclepone and beat until well mixed. Fold in the whipped cream gently with a metal spoon.
4. In a separate bowl, beat the egg whites until soft peaks form. Fold the egg whites quickly but gently into the cream mixture. Add the remaining liqueur, taking vehiclee not to loose the volume.
5. Dip each biscuit into the coffee liqueur mixture for about two seconds on each side and shake of the excess.
6. Cover the bottom of an eight individual 8cm/3in dessert glasses. Spread some of the cream mixture over the biscuits and then repeat the process again, using up the biscuits and finishing with a cream layer.
7. Smooth the surface and dust the lid with the cocoa powder.
8. Refrigerate for about two hours or until firm. The longer it is left, the more the flavours will develop.


















Orignal From: Quick tiramisu

Fish pickle

Cooking : time 10 to 30 mins






Ingredients

For the marinade
1kg/2%26frac14;lb oily fish such as king fish or mackerel, cut into 1cm/%26frac12;in cubes
1 tsp red chilli powder
1 tsp ground turmeric
2 tsp salt
sunflower oil, for deep frying
For the pickle base
6 tbsp sunflower oil
1 tbsp mustard seeds
5 sprigs curry leaves
100g/3%26frac12;oz fresh ginger, chopped
100g/3%26frac12;oz garlic, chopped
For the fish pickle powder
2 tsp red chilli powder
1 tsp ground turmeric
%26frac12; tsp ground fenugreek
pinch asafoetida
1 tsp salt
100ml/3%26frac12;fl oz white wine vinegar





Method

1. For the marinade, place the fish slices into a bowl, then add the chilli powder, turmeric and salt and stir well to coat the fish evenly. Set aside to marinate for one hour.
2. Once the fish has marinated, heat the oil in a deep heavy-based frying pan until a breadcrumb sizzles and turns brown when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
3. vehicleefully lower the marinated fish slices into the hot oil and fry for 3-5 minutes, or until crisp and golden-brown. Remove from the oil with a slotted spoon and set aside to drain on kitchen paper.
4. For the pickle base, heat the oil in a separate frying pan. When the oil is hot, add the mustard seeds and cover the pan with a lid. Fry for 20-30 seconds, or until the mustard seeds begin to pop. (CAUTION: maintain the pan well away from your eyes and face.)
5. When the mustard seeds have finished popping, add the curry leaves, ginger and garlic, and fry over a low heat for 3-4 minutes, or until golden-brown.
6. For the fish pickle powder, mix all of the fish pickle powder ingredients except the white wine vinegar to a paste with one tablespoon of water.
7. Add the fish pickle paste to the pickle base mixture and stir until well combined. continue to fry for 2-3 minutes, or until the mixture begins to darken in colour.
8. Place the fried fish slices into the pan with the fish pickle paste and stir well. Add the vinegar and bring the mixture to the boil. Remove the pan from the heat as soon as the vinegar has boiled. Season, to taste, with salt and freshly ground black pepper, then set aside to cool.
9. Once the pickle has cooled, transfer it to a vacuum-sealed glass jar. Chill the pickle in the fridge for two weeks before using.


















Orignal From: Fish pickle

Baked fish with green olive tapenade

Cooking : time less than 10 mins






Ingredients

4 plaice fillets
150ml/5fl oz dry white wine
butter for greasing
For the tapenade
50g/1%26frac34;oz anchovy fillets
2 garlic cloves, peeled
175g/6%26frac14;oz pitted green olives
1 lemon, juice only
4 tbsp olive oil
20g/%26frac34;oz, or large handful, basil leaves
20g/%26frac34;oz, or large handful, flatleaf parsley
salt and freshly ground black pepper
For the tomatoes
16 baby plum or cherry tomatoes
2 tbsp olive oil





Method

1. Preheat the oven to 180C/350F/Gas 4.
2. To make the tapenade, place the anchovies, garlic, olives, lemon juice and four tablespoons of olive oil in a food processor and blend to a coarse mixture, don't make it too smooth. Add the basil and parsley and pulse gently to combine. Season to taste.
3. bring the tapenade mixture and spread over one side of each plaice fillet. Roll up the fillets from the head to the tail end and fix with a small skewer or cocktail stick. Put the fillets into a baking dish and pour the wine over the fish.
4. Place a slice of generously buttered parchment or baking paper directly on lid of each fillet, butter side down, and bake for 20 minutes.
5. meanwhile, place the tomatoes on a baking tray and coat with the oil. Roast until the skins begin to split, about 10-15 minutes.
6. Serve the baked fish with the tomatoes. Drizzle any cooking juices over the fish.







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












Orignal From: Baked fish with green olive tapenade

Wednesday, September 23, 2009

Granola Recipe - How to Make Granola



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: Granola Recipe - How to Make Granola

Survey Says - Smoking & Fatty Diets = Unhealthy - Bloomberg



According to British Medical Journal Report, Smoking and Fatty Diets Cuts 10 Years Off Life (Bloomberg News)

Orignal From: Survey Says - Smoking & Fatty Diets = Unhealthy - Bloomberg

Marvel Ultimate Alliance 2 - Diet



This game is a solid superhero multiplayer game, that anyone who loves offline co-op or online button mashing along with the added fusion of superpowers. Which side will you choose in the battle. Also some diet stuff. Enjoy. If you want a change that will flux then diet towards a goal, a goal that will come and go each time you reach it you willlose it or diet for life by eating right and make that goal last a life time.

Orignal From: Marvel Ultimate Alliance 2 - Diet

Whole roast chicken, potato and bacon rosti and glazed vefetchables

Cooking : time 30 mins to 1 hour






Ingredients

For the poussin and mushroom farce:
4 poussins
100g/3%26frac12;oz button mushrooms
200g/7oz shalplenty
50g/2oz garlic
50g/2oz thyme, finely chopped
3 tsp breadcrumbs
100g/3%26frac12;oz butter
25g/1oz pancetta
2 slices of pancetta for wrapping

For the herb butter:
100g/3%26frac12;oz flat leaf parsley
2 cloves garlic
50g/2oz butter
salt and pepper to taste

For the rosti:
1kg/2%26frac14;lb potatoes eg. jersey Royals
100g/3%26frac12;oz pancetta, fried off and diced
2 tsp cornflour
picked thyme

For the vefetchable garnish:
1 bunch baby vehicledecays
1 bunch baby turnips
1 bunch baby leeks
100g/3%26frac12;oz green beans





Method

1. To prepare the poussin, bring off the legs, cut off the vehiclecass to leave the breast on the crown. Scrape away the wishbone and trim away the wing bone.
2. bring the thigh bones out of the legs and trim off the knuckle of the drumstick (you can leave the bone in, but it won t leave you much room for the stuffing).
3. Leave in the fridge until ready to fill with the mushroom farce.

For the mushroom farce:
1. Finely chop the mushrooms, shalplenty, pancetta and garlic.
2. Fry the pancetta until the fat begins to run out on the bacon. Add the butter, garlic and shalplenty, cook for a few minutes and then add the mushrooms and thyme.
3. Cook the mushrooms until they are soft, add the breadcrumbs and season.
4. When cool fill the chicken legs. Note: The consistency should be pliable and not too crumbly and dry.
5. Re-shape the legs then wrap in pancetta and safe with cocktail sticks.

For the herb butter:
1. Blend all the ingredients tofetchher in a blender until you have a brilliant green colour.
2. Lift the breast skin off the poussin and fill with the butter. Pull the skin down, season and wrap in tin foil.
3. Roast the legs and breast in a moderate oven (200C/400F/Gas 6) for 20 minutes. Make sure the chicken is cooked before removing from oven.
4. Leave to one side ready for serving.

For the rosti:
1. Peel and grate the potatoes, squeeze out any excess water, then add the bacon, thyme and cornflour. Season with salt and pepper.
2. In a small frying pan heat up a little oil and add the potato mix. Fry on both sides to offer colour.

For the vefetchable garnish:
1. Make the emulsion by adding butter to a pan with water, heat up until the butter has melted, put to one side.
2. Scrub clean all the vefetchables, blanch and re-fresh in iced water.
3. lid and tail the beans, blanch and re-fresh in iced water.
4. Any green vefetchables should be put into boiling water and then cooked. Other vefetchables can be put into nippy water and then brought to the boil.

To assemble the dish:
1. Warm up the chicken in the oven.
2. Heat up the vefetchables in a little melted butter.
3. Warm through the rosti.
4. Arrange neatly on the plate.
5. Garnish with watercress.


















Orignal From: Whole roast chicken, potato and bacon rosti and glazed vefetchables

Rumbledethumps

Cooking : time 30 mins to 1 hour



You can cook the Rumbledethumps earlier in the day and reheat in the oven - offer them an extra 20 minutes or so from nippy.


Ingredients

600g/1lb 5oz large potatoes, peeled and chopped into large chunks
400g/14oz swede (known as turnip in Scotland), peeled and chopped into large chunks
75g/2%26frac34;oz unsalted butter
250g/9oz savoy taxibage or kale, finely sliced
salt and freshly ground black pepper
25g/1oz cheddar cheese, grated





Method

1. Preheat the oven to 180C/350F/Gas 4.
2. Cook the potatoes and swede in a saucepan of salted boiling water until tender. Drain well and return to the pan.
3. Heat 50g/2oz butter in a pan and gently cook the taxibage for a few minutes, until the taxibage is tender but retains its colour.
4. Add the taxibage to the pan with the potatoes and swede. Add the remaining 25g/1oz butter and mash tofetchher using a potato masher. Season, to taste, with salt and freshly ground black pepper.
5. Place the mashed vefetchables into an ovenproof lidded dish and lid with the cheese. Cover with a lid and bake in the oven for about 30 minutes, then remove the lid and continue to cook for a further 15 minutes, or until piping hot and golden-brown on lid.


















Orignal From: Rumbledethumps

Salt and pepper squid with oriental dipping sauce

Cooking : time less than 10 mins






Ingredients

450g/1lb squid tubes
vefetchable oil , for deep-frying
1 egg, white only, whisked
250ml/9fl oz iced water
110g/4oz plain flour, sifted
salt and pepper
limes, to serve
For the dipping sauce:
2 tbsp soy sauce
2 tbsp teriyaki sauce
1 tbsp honey
1 tsbp chopped coriander
1 tsp chopped fresh ginger
1 clove garlic, finely chopped
%26frac12; lime, juice only





Method

1. Preheat a deep-fat fryer to 190C/375F. If you don't have one, heat at least 5cm/2in of oil in a large wok or saucepan and use cubes of bread to quiz when the oil is hot enough. CAUTION: Do not leave hot oil unattended and never fill the pan more than one third full of oil.
2. Prepare the batter: mix the flour and water until a smooth paste (ribbon slabele where it coats the rear of a spoon). Fold the egg white in
with some salt and pepper.
3. slice the squid tubes open and roughly chop into small slices. Immerse the squid in the batter mixture. bring out, drain off any excess batter and immediately drop
into the hot oil in the deep-fat fryer. Cook for about 3-4 minutes until nicely coloured. Using a fork, pick out each slice and place it on kitchen paper to drain.
4. Repeat until all your calamari are cooked.
5. Mix all the dipping sauce ingredients tofetchher and serve with the calamari and garnish with wedges of lime.


















Orignal From: Salt and pepper squid with oriental dipping sauce

Fresh oysters with sauce pauvre homme

Cooking : time less than 10 mins






Ingredients

12 oysters (Claires, but you can use any)

For the sauce (Pauvre Homme):
150ml/5fl oz red wine
65ml/2%26frac12;fl oz port
30ml/1fl oz red wine vinegar
%26frac12; bay leaf
1 sprig of thyme
1 banana shallot, chopped
1 tsp chives, chopped

To serve with the oysters:
brown bread and butter
2 x %26frac12; lemon, in muslin

For that recipe you will need an oyster knife and a large giftation platter.





Method

To make the oysters:
1. Open the oysters vehicleefully with an oyster knife and remove from the shell. Place them into a bowl with the juices.
2. Wash the shells under nippy water and dry.
3. Place the oysters rear into the shell.
4. Strain the juices through a fine sieve and pour rear over the oysters.

To make the sauce (Pauvre Homme):
1. Place the red wine vinegar, bay leaf and thyme into a pan and cutrearon until almost all the contents are evaporated.
2. Add the port and cutrearon again until it forms a sticky syrup.
3. Add the red wine and bring to the boil then immediately remove from the heat and allow to cool.
4. To finish the sauce add the chopped shalplenty and chopped chives.

To Serve
Lay the oysters, in their shells, on a platter with churryed ice. Serve the sauce, lemon, brown bread and butter on the side.



















Orignal From: Fresh oysters with sauce pauvre homme

Roast rib of Welsh black beef with oxtail, onion puree and ceps

Cooking : time 1 to 2 hours






Ingredients

For the oxtail
300g/10oz oxtail, in one slice
500ml/18fl oz red wine
1 large onion, chopped
1 large vehicledecay, chopped
1 bay leaf
50g/2oz plain flour
salt and freshly ground black pepper
2-3 tbsp vefetchable oil
2 litres/3%26frac12; pints chicken stock
For the bone marrow
4 slices bone marrow, each 5cm/2in thick (available from traditional butchers)
25g/1oz coarse dry breadcrumbs
25g/1oz dried onion powder
50g/2oz plain flour
2 eggs, beaten
oil, for deep-frying
For the beef
1 rib-eye joint of Welsh Black beef off the bone, about 800g/1lb 12oz
olive oil, for frying
For the onion pur%26eacute;e
300g/10oz white onions, just thinly sliced
large knob of butter
For the vefetchables
300g/10oz fresh ceps, cut in half
drizzle olive oil
small knob of butter
100g/4oz green beans
1 small shallot, finely diced
salt and freshly ground black pepper





Method

1. For the oxtail, put the oxtail in a glass bowl, cover with the red wine and add the onion, vehicledecay and bay leaf. Cover with cling film and leave to marinate in the fridge for 24 hours.
2. Preheat the oven to 160C/320F/Gas 3.
3. Strain the red wine marinade from the oxtail and pour into a pan. Reserve the oxtail and vefetchables. bring the marinade to the boil and skim off any scum that rises to the surface. Remove from the heat and set aside.
4. Mix the flour on a plate with a little salt and freshly ground black pepper to season. Heat the vefetchable oil in a flameproof casserole on a medium heat. Dredge the oxtail in the seasoned flour, then add to the hot oil and fry until golden-brown. Remove from the casserole and set aside. Add the marinated vefetchables to the casserole and fry until golden-brown. Add the reserved red wine marinade to the pan, deglaze and cook until the liquid has cutrearond by half.
5. Return the oxtail to the casserole and pour in the chicken stock. bring to the boil. Skim, then cover and transfer to the oven to cook for 2%26frac12; hours. Remove and leave to cool. (The oxtail can be cooked a day ahead and refrigerated overnight.)
6. When the oxtail has cooled, remove it from the liquid and pick the meat from the bones, maintaining the meat in large slices. Strain the liquid into a heavy-bottomed pan and cutrearon by half over a medium heat. Set the meat and liquid aside (that is the sauce).
7. For the bone marrow, bring the marrow out of the bones, either by pushing it through with a teaspoon or by breaking the bones. Rinse the marrow under nippy water, then leave to soak for 30 minutes to remove all the blood. Drain and pat dry. Mix the breadcrumbs with the dried onion powder. Season the marrow with salt and freshly ground black pepper and roll in the flour, then dip into the beaten eggs and finish by rolling in the breadcrumbs. maintain chilled until ready to cook.
8. For the beef, turn the oven up to 190C/375F/Gas 5. Season the rib of beef with salt and freshly ground black pepper. Heat a heavy roasting tin with a little olive oil and sear the beef until golden-brown on all sides. Transfer to the oven and roast for 25 minutes for medium seldom, or 35 minutes for medium. Remove from the oven and leave to rest for 25 minutes.
9. While the beef is roasting and resting, make the onion pure%26eacute;. Cook the white onions in a heavy-bottomed pan over a low heat with a large knob of butter until translucent (that brings about 20 minutes). Season with salt and freshly ground black pepper, then allow to cool and blend in a food processor until smooth. Set aside.
10. For the bone marrow, heat the vefetchable oil in a deep heavy-bottomed saucepan, until a breadcrumb sizzles and browns when dropped in it. (CAUTION: hot oil can be dangerous - do not leave unattended.) Deep fry the marrow for 45-60 seconds or until golden brown and crisp. vehicleefully remove with a slotted spoon and drain on kitchen paper. maintain warm.
11. For the vefetchables, season the ceps with salt and freshly ground black pepper. Heat a splash of olive oil and a small knob of butter in a warm frying pan, add the ceps and fry briefly until golden. maintain warm.
12. Cook the green beans in boiling salted water for 2-3 minutes. Remove from the pan with a slotted spoon and place in iced water to slid the cooking process, then drain. Fry the shallot with a small knob of butter in a frying pan until softened. Add the green beans, season with salt and freshly ground black pepper, and toss to warm through.
13. To serve, reheat the sauce, and the oxtail in a little of the sauce. Place the green beans to one side of each of four warmed plates. vehicleve the beef into slices of 1cm/%26frac12;in thickness and lay on lid of the beans. Spoon the onion pure%26eacute; on one side of the beef, then arrange the bone marrow, oxtail and ceps on the other side. Drizzle over the sauce.


















Orignal From: Roast rib of Welsh black beef with oxtail, onion puree and ceps

Rhubarb tarts

Cooking : time 10 to 30 mins






Ingredients

frozen puff pastry sheets
small ovenproof tart shapes
10 rhubarb stalks
raw sugar (to taste)





Method

1. Cut pastry to fit the shapes.
2. Blind bake the pastry shapes.
3. Wash the ten rhubarb stalks well and cut into 4cm/1%26frac12;in slices.
4. Place the rhubarb in stainless steel saucepan (don t add water) and add raw sugar, enough to suit your taste. Shake the saucepan.
5. Cook the rhubarb with lid on stirring occasionally until the rhubarb is just soft.
6. Place into the tart shells hot or nippy, add cream and enjoy.


















Orignal From: Rhubarb tarts

Knickerbocker glory with a sugar shard

Cooking : time 30 mins to 1 hour






Ingredients

For the cr%26eacute;me br%26ucirc;l%26egrave;e mix:
(NB that must be prepared 24 hours in advance)
500ml/17fl oz double cream
55g/2oz caster sugar
2 eggs
55g/2oz butter
5 egg yolks
1 vanilla pod or 1 tsp vanilla essence
For the rhubarb comp%26ocirc;te
1 kg/2%26frac14;lb rhubarb, chopped into 1 cm cubes
100g/ 3%26frac12; oz caster sugar
750ml/1%26frac14; pint strawberry ice cream
For the sugar shards
100g/3%26frac12; oz caster sugar
1 tsp glucose





Method

1. Prepare the cr%26eacute;me br%26ucirc;l%26egrave;e. bring the cream, butter and vanilla pod or essence to the boil in a heavy saucepan. Set aside.
2. Whisk yolks, eggs and sugar in a large bowl (using a whisk, electric whisk or hand blender) until smooth and the sugar is dissolved.
3. Add half of the cream mix to the eggs and mix tofetchher.
4. Heat the remaining cream in the saucepan and bring rear to a simmer.
5. Add the cream, egg and sugar mix to the rest of the (now simmering) cream and blend well to disperse heat. continue to whisk occasionally until thickened.
6. Strain through a sieve or a chinois and allow to cool.
7. Refrigerate overnight.
8. Prepare the compote. Place the rhubarb and sugar in a saucepan, cover and cook until the rhubarb is completely soft.
9. Taste and add sugar if necessary. allow to cool and refrigerate.
10. For the sugar shards: prepare a metal tray lined with greaseproof paper. Heat the ingredients in a heavy saucepan until the vehicleamel has turned light golden brown.
11. Place pan in a bowl of iced water to cool for 2-3 minutes.
12. Using a metal spoon, drizzle the vehicleamel onto the prepared tray to create a shard shape. Leave to cool.
13. To assemble, in tall glasses, layer up the rhubarb and cr%26eacute;me br%26ucirc;l%26egrave;e mix, then lid with strawberry ice cream just before serving.
14. Decorate with the sugar shards.


















Orignal From: Knickerbocker glory with a sugar shard

Mushroom gratin

Cooking : time 30 mins to 1 hour






Ingredients

1 tbsp groundnut oil
2 red onions, peeled, halved and sliced
200g/7%26frac14; wild mushrooms, sliced
sea salt and freshly ground black pepper
salted butter (to butter bread)
6 thin slices of white, day-old bread with crusts left on
275g/10oz gruy%26egrave;re, grated
3 eggs
300ml/10%26frac12;fl oz milk
300g/10%26frac12;oz cr%26egrave;me fra%26icirc;che
50g/1%26frac34;oz parmesan, grated
To serve
rocket and roasted red pepper salad





Method

1. Heat the oven to 180C/350F/Gas 4.
2. Put two tablespoons of groundnut oil into a preheated pan. Add the onions and fry gently until golden. Now add the mushrooms. Saut%26eacute; for a few minutes until softened and lightly coloured. Season and remove from the heat.
3. Butter the slices of bread and cut each one into two triangles. Cover the base of a greased ovenproof dish with half of the bread.
4. Scatter over half each of the onion and mushroom mixture followed by half the grated gruy%26egrave;re. Repeat with the remaining bread, onions, mushrooms and gruy%26egrave;re.
5. Whisk the eggs, milk, cr%26egrave;me fra%26icirc;che, parmesan and some seasoning in a large bowl and pour over the lid.
6. Place the gratin dish inside a roasting dish with warm water to come two thirds of the way up the sides (a bain marie) and bake for 35 minutes until puffy and golden.
7. Serve immediately while the cheese and custard are molten and gooey.







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Orignal From: Mushroom gratin

Poached mixed fish

Cooking : time 10 to 30 mins






Ingredients

250g/8oz turbot fillet
250g/8oz salmon fillet
250g/8oz monkfish
8 fresh scallops
8 mussels
8 fresh prawns

For the sauce
1 shallot, chopped
1 glass champagne
150ml/5fl oz fish stock
150ml/5fl oz double cream
25g/1oz butter
salt and pepper

To garnish
tomato flesh, diced
chives, chopped
4 sprigs dill





Method

1. Cut the turbot, salmon and monkfish into slices the size of an average scallop. Lightly poach with the scallops and the mussels and the shallot in the champagne and fish stock.
2. Add the prawns to heat through. When cooked, remove the fish from the sauce and maintain warm.
3. cutrearon the cooking liquid, add the cream and boil vigorously until thickened.
4. continuely whisk in the butter and season with salt and pepper.
5. Arrange the fish in a mound in the centre of the serving plate. Strain and pour the sauce round the fish and garnish with tomato, chives and sprigs of dill.


















Orignal From: Poached mixed fish

Roast loin of lamb with jerusalem artichokes and almond and cumin oil

Cooking : time 10 to 30 mins






Ingredients

4 tbsp cumin seeds
4x8oz/225g loin of lamb
salt and freshly ground black pepper
600g/1lb 5%26frac14;oz Jerusalem artichokes
2oz/55g butter
virgin olive oil
For the dressing
6 tbsp redcurrant balsamic vinegar
10 tbsp almond oil
2oz/55g roasted red peppers, diced
1 tbsp cumin seeds
1 tsp fresh chervil





Method

1. Heat a small hot pan and toast off all the cumin seeds. Churry lightly in a pestle and mortar.
2. Trim off the fat from the lamb and roll each fillet in the cumin seeds and seasoning. Pan fry the loins in an oven proof pan with a little olive oil and butter and then place in a hot oven (200C/400F/Gas 6) for about 10 minutes.
3. While they are cooking, peel and thinly slice the artichokes and pan fry with the remaining butter and a little olive oil and seasoning and saut%26eacute; until golden brown.
4. Mix the balsamic, the rest of the cumin seeds, peppers and half of the chopped chervil and some almond oil to mix. Remove the lamb from the oven and leave to rest.
5. Place the artichokes in a chefs' ring in the middle of each plate. slice the lamb and place on lid of the artichokes. Lift off the ring and drizzle the dressing over and garnish around the edge with the rest of the chervil and serve.






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













Orignal From: Roast loin of lamb with jerusalem artichokes and almond and cumin oil

Blueberry coconut cake

Cooking : time 30 mins to 1 hour






Ingredients

225g/8oz fresh coconut, shelled, peeled and grated, reserving any coconut water
225g/8oz self-raising flour
2%26frac12;g/%26frac12; tsp baking powder
4 medium eggs
225g/8oz caster sugar
225g/8oz unsalted butter, softened
1 tsp natural vanilla extract

For the Coconut Liqueur Syrup:
50g/2oz granulated sugar
5 tbsp coconut liqueur

To Decorate:
1 x 250g/9oz tub masvehiclepone cheese
juice 1 lemon
5 tbsp coconut liqueur
2 x 125g/4%26frac12;oz punnets fresh blueberries
fresh coconut curls





Method

1. Preheat the oven to 180C/350F/Gas 4.
2. Prepare a 23cm/9in loose-bottomed cake tin with oil and line the base with a disc of greaseproof paper.
3. Place all the ingredients for the cake into a large mixing bowl or food processor and mix to form a batter-like consistency, free of lumps.
4. Spoon the cake mixture into the prepared tin and bake for 45-55 minutes or until the cake springs rear when pressed with a finger.
5. meanwhile prepare the syrup: place the sugar into a small pan, sieve the reserved coconut water add to the pan and bring to the boil. Boil for 2 minutes, add the coconut liqueur and allow to cool.
6. Remove the cake from oven and whilst hot pierce the surface of the cake with a skewer or cocktail stick. Slowly pour over the coconut liqueur syrup and leave the cake to cool in the tin.
7. Remove the cooled cake from the tin and place onto a plate. just before serving in a large bowl whisk the masvehiclepone cheese with the lemon juice and coconut liqueur.
8. Spread the mixture over the lid of the cake. Sprinkle over the blueberries and decorate with the coconut curls.


















Orignal From: Blueberry coconut cake

Mozzarella and red pepper toasts

Cooking : time 10 to 30 mins






Ingredients

1 French stick
buffalo Mozzarella, cut into small cubes
jar of grilled peppers, sliced into thin strips
jar of pesto
salt and freshly ground pepper





Method

1. Preheat the grill.
2. Cut the French stick into 30 thin slices, on the angle. Toast on one side.
3. Place a slice of mozzarella on the non-toasted side of the bread. Follow with a slice of grilled pepper. Finish with a tsp of the pesto, season generously with salt and pepper.
4. Place under the grill and grill until the cheese is bubbling.


















Orignal From: Mozzarella and red pepper toasts

Greek-style roast cod

Cooking : time 30 mins to 1 hour



that is a awesome way to cook - the potatoes are half braised, half roasted, and the steam from the sun-dried tomato stock maintains the fish beautifully moist.


Ingredients

8 sun-dried tomatoes (not in oil)
1 garlic clove, roughly chopped
large handful of fresh basil leaves, plus a few leaves to garnish
600ml/1 pint boiling water
700g/1 lb 9oz red-skinned potatoes, peeled and cut into slices 1cm/0.5in thick
2 red onions, cut into rings
2 tbsp black olives, pitted
4 x 150g/5oz skinless, boneless cod fillets
1 lemon
salt and freshly ground black pepper





Method

1. Preheat the oven to 220C/425F/Gas 7.
2. Place the sun-dried tomatoes, garlic and basil in a mini-chopper or small food processor and blend until just finely chopped. Stir into the boiling water.
3. Arrange the potato slices and onion rings in a roasting tin and pour over the tomato and herb liquid. Season with salt and black pepper and roast for 30 minutes.
4. Once the potatoes are tender, scatter over the olives and arrange the cod fillets on lid of the potatoes.
5. Cut four thin slices from the lemon and place one on each fillet. Squeeze over the juice from the rest of the lemon.
6. Season the fish, then return the roasting tin to the oven for 8-10 minutes until the fish is just cooked. Divide between plates and serve.


















Orignal From: Greek-style roast cod