Saturday, October 31, 2009
Dry Ice Recipes - Cool Halloween Science
Check out this and other cool Halloween science experiments at www.stevespanglerscience.com Halloween is the perfect time for oozing, bubbling, eye-catching science! If you love to perform science demonstrations, Halloween is a wonderful excuse to fill the cooler with dry ice and get ready for a day filled with "ooze" and ahhhs! Great Halloween Science! AboutSteve Spangler Science... Steve Spangler is a celebrity teacher, science toy designer, speaker, author and an Emmy award-winning ...
Orignal From: Dry Ice Recipes - Cool Halloween Science
Cute Girl EATS Dog Food! (10.28.09 - Day 181)
please go nominate Internet Killed Television for "Best Online Video Web Series" at bit.ly thanks!!!! our facebook: facebook.com our twitter: twitter.com and twitter.com dailybooth: dailybooth.com So, alot of you new-comers are wondering what these videos are all about or, what the "point" is.... Well, my fiancee and I are doing a video every day for the next year (possibly longer)... We document our travels around the country (and world) and share it. We'd love it if you would subscribe and ...
Orignal From: Cute Girl EATS Dog Food! (10.28.09 - Day 181)
The Secret Workout of a Celebrity Part 2
personal trainer and chef. This workout can be done in real time at home, no equipment required! Just 20-minutes long, get on your sneakers and start burning calories! 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.com Sarah's Blog on Jay (which has been edited since) - www.examiner.com ...
Orignal From: The Secret Workout of a Celebrity Part 2
Cheese Stuffed Hamburger Recipe by the BBQ Pit Boys
Fun eatin' for kids of all ages, these BBQ Pit Boys Cheese Stuffed Hamburgers not only taste delicious but they're easy to do on the barbeque grill. You can print out this BBQ Pit Boys recipe at www.BBQPitBoys.com ---
Orignal From: Cheese Stuffed Hamburger Recipe by the BBQ Pit Boys
Food Inc. Trailer
FOOD, Inc. is a desperately needed film meant to educate the public and assist us in making informed choices as to what foods to put into our bodies.
Orignal From: Food Inc. Trailer
Friday, October 30, 2009
Standing Pork Barbeque Spare Ribs Recipe by the BBQ Pit Boys
Using a standard barbecue grill, you can easily "low and slow" 12lbs of delicious, moist and tender Spare Ribs with these simple BBQ Pit Boys tips.
Orignal From: Standing Pork Barbeque Spare Ribs Recipe by the BBQ Pit Boys
The Secret Workout of A Celebrity
personal trainer and chef. This workout can be done in real time at home, no equipment required! Just 20-minutes long, get on your sneakers and start burning calories! 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.com Sarah's Blog on Jay (which has been edited since) - www.examiner.com ...
Orignal From: The Secret Workout of A Celebrity
The Secret Workout of A Celebrity
personal trainer and chef. This workout can be done in real time at home, no equipment required! Just 20-minutes long, get on your sneakers and start burning calories! 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.com Sarah's Blog on Jay (which has been edited since) - www.examiner.com ...
Orignal From: The Secret Workout of A Celebrity
Woman Worries More About Food Stamp Card. Baby Dies In Fire After Being Left Home Alone!!!!!
Screams filled the evening sky as family members try to cope with what happened Monday in a South Memphis community. Two children, 2-year old Catareon Dunn and 3-year old Ladareon Dunn, were left home alone shortly before a fire broke out. Officials responded to a house fire call at 1236 Effie Road off Mt. Moriah. The two boys were left unattended while their mother and aunt left the house to go drop off a friend. Sometime after that, 911 received a call from neighbors saying the house was ...
Orignal From: Woman Worries More About Food Stamp Card. Baby Dies In Fire After Being Left Home Alone!!!!!
Transitioning Your Diet To Alkaline Foods
www.trysupergreens.com This Video Will Give You Some Tips & Techniques To Get More Alkaline, Raw, Water Content Rich Foods Into Your Diet And Will Point You To Some Additional Resources To Continue Your Learning
Orignal From: Transitioning Your Diet To Alkaline Foods
Grilled Kielbasa Sausage Recipe by the BBQ Pit Boys
Kielbasa Polish Sausage, with slow grilled peppercorn sauerkraut piled high on a sandwich, or simply served along side buttered boiled potatoes, is a favorite here around the Pit. Watch the BBQ Pit Boys show you how easy it is to do.
Orignal From: Grilled Kielbasa Sausage Recipe by the BBQ Pit Boys
Did You Know?
WEBSITE: www.teachertube.com Video ... Video teacher teachers resource resources lesson plan plans teachertube tube school student students schools back to education professional development dev
Orignal From: Did You Know?
Apple Swan - How to Make an Apple into a Swan
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!! ... Apple Swan Recipe food cooking chef john foodwishes
Orignal From: Apple Swan - How to Make an Apple into a Swan
BEA & DIET - MMK "Roses" Part12 *end*
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" Part12 *end*
Thursday, October 29, 2009
Barbecue Spare Ribs in Two Hours Recipe by the BBQ Pit Boys
"Low and Slow" is not always the way to go if you're real hungry and looking for a quick way to grill up some moist and tender Barbecue Pork Ribs. Try this easy to grill Pork Ribs recipe as demonstrated by one of the BBQ Pit Boys and in as little as 2 hours you'll be eatin' mighty fine!! You can print out this BBQ Pit Boys recipe at www.BarbecueWeb.com ---
Orignal From: Barbecue Spare Ribs in Two Hours Recipe by the BBQ Pit Boys
Food Recall
FSIS provides valuable information about recalls of meat, poultry or processed egg products.
Orignal From: Food Recall
The Round Diet Day 4 (fav)
Where to Buy my Mom's Book: www.amazon.com OR search.barnesandnoble.com My Mom's Twitter: twitter.com My Mom's Blog: roundfood.wordpress.com
Orignal From: The Round Diet Day 4 (fav)
Nut-FreeTips and Recipes
Lori Sandler, founder of Divvies Bakery, gave Maggie Rodriguez some tips how to cook for people with nut allergies and demonstrated a simple brownie recipe.
Orignal From: Nut-FreeTips and Recipes
Start up your OWN Raw Food Community, Episode #281
www.TheRawFoodWorld.com, We were in Columbus Ohio yesterday and we did an event with our friend Shawna. She started up her own raw food community out of nowhere and it has become a success.
Orignal From: Start up your OWN Raw Food Community, Episode #281
Zuzana on Diet, Fitness and the Killer Tooth Ache
Update on the tooth ache from hell and the Diet and Recipe Video Tips coming up in the next 10 days. Visit www.BodyRock.Tv
Orignal From: Zuzana on Diet, Fitness and the Killer Tooth Ache
Wednesday, October 28, 2009
New Book! Top Secret Recipes Unlocked by Todd Wilbur
Todd shows you some of the recipes in his new book: Top Secret Recipes Unlocked. topsecretrecipes.com Twitter twitter.com
Orignal From: New Book! Top Secret Recipes Unlocked by Todd Wilbur
New Book! Top Secret Recipes Unlocked by Todd Wilbur
Todd shows you some of the recipes in his new book: Top Secret Recipes Unlocked. topsecretrecipes.com Twitter twitter.com
Orignal From: New Book! Top Secret Recipes Unlocked by Todd Wilbur
Organics for Baby, Beyond Food
Did you know that growing cotton uses more pesticides than any other cash crop? Most parents understand the importance of organic food for babies, yet there are also compelling reasons to consider organic cotton bedding and clothing. Get smart facts and more from Lynda Fassa, author, expert on raising kids naturally and founder of Green Babies organic clothing.
Orignal From: Organics for Baby, Beyond Food
Gluten-Free Recipes
Author Robert M. Landolphi showed Dave Price how being gluten-free doesn't necessarily mean giving up bread and pizza.
Orignal From: Gluten-Free Recipes
Seared Scallops Recipe - Scallops with Orange and Jalapeno
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!! ... Seared Scallops seafood Orange Jalapeno Recipe food cooking chef john foodwishes
Orignal From: Seared Scallops Recipe - Scallops with Orange and Jalapeno
Tuesday, October 27, 2009
Recipes for Lactose Intolerant Eaters
Doc Willoughby from Gourmet magazine explains to Harry Smith how lactose intolerant eaters can avoid or lower their intake of dairy or processed food.
Orignal From: Recipes for Lactose Intolerant Eaters
LOVINGRAW 2: Detox on Raw Food
www.lovingraw.com I describe dealing with detox on the raw food diet, transitioning, and recipes. To date I have lost nearly 200 lbs with the raw food lifestyle! More videos to come so stay tuned and subscribe on my YouTube page and on my website lovingraw.com! Filmed 9/26/07
Orignal From: LOVINGRAW 2: Detox on Raw Food
Why Cant Lose Weight! Diets, Hormones & Toxicity
Why Cant Lose Weight! Diets, Hormones & Toxicity By understanding how your body works you can maintain a good weight, high quality of life and fitness and wellness. In this video Dr. Anderson discusses everything you need to know about diets, hormones and weight loss. Weight loss might not be as simple as calories in and calories out. Toxicity and hormone regulations control weight loss and weight gain. Dr. Ben Anderson specializes in chiropractic and applied kinesiology in Austin, Texas ...
Orignal From: Why Cant Lose Weight! Diets, Hormones & Toxicity
Bizarre Foods - Philippines 3/6
Andrew Zimmern is off to the island nation of The Philippines - where he chows down on local favorites like Balut, Crickets, Stuffed Frogs and even live worms!
Orignal From: Bizarre Foods - Philippines 3/6
Roast turkey recipe: How to roast a turkey
www.howdini.com Roasting a tender, juicy, delicious turkey for your holiday feast is a skill everyone appreciates. Yet too often, polite guests are offering their admiration while choking on a piece of meat with the consistency of a wallet. Scott Cutaneo, who trained with the greats — Daniel Boulud, Alain Ducasse and Michel Guerard — is the chef-proprietor of the four-diamond (AAA) Le Petit Chateau in tony Bernardsville, NJ Here's his simple recipe for how to roast a turkey. Step ...
Orignal From: Roast turkey recipe: How to roast a turkey
Diets & Hunger
Drs. Mike and Mary Dan Eades talk about diets and hunger. This is extra interview footage shot during production of the comedy-documentary "Fat Head."
Orignal From: Diets & Hunger
Wendy Dewitt -- Food Storage Seminar, Part 3 of 9. "Worst Case Scenario"
Food Storage Seminar -- Part 3 of 9. "Worst Case Scenario". For more information, visit everythingunderthesunblog.blogspot.com Recorded November 2008.
Orignal From: Wendy Dewitt -- Food Storage Seminar, Part 3 of 9. "Worst Case Scenario"
Monday, October 26, 2009
Diet Recipe - Bruschetta with Tomato and Garlic
For more Diet Recipe's and Zuzana's daily workout videos visit her site: www.BodyRock.Tv
Orignal From: Diet Recipe - Bruschetta with Tomato and Garlic
First Lady Urges Healthy Diet and Exercise
First Lady Michelle Obama talks to school children about the importance of exercise and nutrition at the Healthy Kids Fair on the South Lawn at the White House. October 21, 2009 (Public Domain)
Orignal From: First Lady Urges Healthy Diet and Exercise
Episode 204: Recap-Food Network
Each chef must make one sweet and one savory dish with Mexican flair. This video is part of Next Iron Chef America show hosted by Alton Brown .
Orignal From: Episode 204: Recap-Food Network
Barbecue Spare Ribs and Sweet Corn Recipe
Easy to do barbecue Spare Ribs, marinated in apple juice, covered with BBQ Pit Boys dry rub and mopped with some home-made barbecue sauce and then served with a side of sugar water Sweet Corn and grilled Chicken legs make for some good eating.
Orignal From: Barbecue Spare Ribs and Sweet Corn Recipe
Second (and last) Food Baby (extreme)
in response to my own initial Food Baby Video, which was originally a response to taylorBEBOP's food baby video...yeeaaa
Orignal From: Second (and last) Food Baby (extreme)
Grapefruit Diet - Weird Al
I hope you enjoy this! Make sure to watch my other Weird Al MVs.
Orignal From: Grapefruit Diet - Weird Al
Sunday, October 25, 2009
Fishermens Breakfast Fish Recipe by the BBQ Pit Boys
There's nothing better tasting hot off of the grill than some fresh caught fish. Watch the BBQ Pit Boys gut, clean, bake stuff, and butter fry some opening day catch, all served with a side of eggs and bacon!
Orignal From: Fishermens Breakfast Fish Recipe by the BBQ Pit Boys
Dr. Sebi Electric Food Wholistic Health and Nutrition Part 6
The controversial Dr.Sebi speaks. www.drsebi.com http DR.SEBI HEALER, HERBALIST, HISTORIAN OF MEDICINE DIRECTOR OF THE USHA RESEARCH INSTITUTE Dr. Sebi prepares us to understand that which is natural and that which is unnatural. He lets us know that the human body is inter-related to plants. He has arrested such pathologies as cancer, diabetes, leukemia, sickle cell, heart dysfunction, herpes, mental illness and AIDS. DR SEBI Born Alfredo Bowman on November 26, 1933 in Ilanga Village in ...
Orignal From: Dr. Sebi Electric Food Wholistic Health and Nutrition Part 6
Country Fried Turkey Recipe by the BBQ Pit Boys
Deep Fried Turkey is a favorite year around, especially with fried potatoes, onion rings and Red Hots for sides! Watch the Pit Boys prepare this easy to do recipe for some real good eating. The BBQ Pit Boys theme music is by Blue House with the Rent to Own Horns!
Orignal From: Country Fried Turkey Recipe by the BBQ Pit Boys
Man v. Food - Washington DC Preview
Adam's hunger quest takes him to Washington, DC, where he visits Horace and Dickie's, and Ben's Chili Bowl. Then it's on to Annapolis, for the Colossal Challenge at Chick & Ruth's Delly. Tune-in Wednesday at 10 E/P. For more information visit: bit.ly
Orignal From: Man v. Food - Washington DC Preview
The Round Diet Day 1
Where to Buy my Mom's Book: www.amazon.com OR search.barnesandnoble.com My Mom's Twitter: twitter.com My Mom's Blog: roundfood.wordpress.com
Orignal From: The Round Diet Day 1
Saturday, October 24, 2009
Cola Spare Ribs and Barbecue Beans Recipe by the BBQ Pit Boys
cola marinated spare ribs done "low and slow" on the grill served with a side of barbeque beans makes for some real good eatin'. And, it's real easy to do as shown by one of the BBQ Pit Boys!
Orignal From: Cola Spare Ribs and Barbecue Beans Recipe by the BBQ Pit Boys
Is Celery a Negative Calorie Food?
diet.com Is celery a negative calorie food? Find out with the help of diethealth on YouTube! 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.com Sarah's Fitness Blog - www.examiner.com ... celery negative calorie food snack "weight loss" diet soup diethealth ...
Orignal From: Is Celery a Negative Calorie Food?
Jason Mraz w/ John Popper - Too much food
Jason Mraz rare live performance with John Popper of Blues Traveler fame blowing on the harmonica.
Orignal From: Jason Mraz w/ John Popper - Too much food
Friday, October 23, 2009
Diet Recipe - Quick Vegetarian Soup with Protein
For more great diet recipe's and tips plus Zuzana's daily workout videos visit her site: www.BodyRock.Tv
Orignal From: Diet Recipe - Quick Vegetarian Soup with Protein
Food in Japan: G-Dog
Found this at the convenience store today on my way home from work. Just a short vid about another interesting food here in Japan, nothing more. No Dogs were harmed in the making of this food.
Orignal From: Food in Japan: G-Dog
BEA & DIET- MMK "Roses" Part1
click to WATCH accordingly PLAY ALL LINK www.youtube.com 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.
Orignal From: BEA & DIET- MMK "Roses" Part1
Another Raw Food Weight Loss Story, episode #277
www.TheRawFoodWorld.com, Today Angela and I ecountered the Raw Critic. He lost well over 100 pounds on a raw food diet.
Orignal From: Another Raw Food Weight Loss Story, episode #277
My diet explained
A little more of a description of my diet when I am leaning out. My shirt is off too :-)
Orignal From: My diet explained
Thursday, October 22, 2009
Ricotta Meatballs Recipe - Meatballs with Ricotta Cheese
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: Ricotta Meatballs Recipe - Meatballs with Ricotta Cheese
Fast Food Empire - HD Gameplay
Maxed Out HD Gameplay of this pretty funny restaurant tycoon game. PC - Q9400, GTX 260-216, 4GB RAM
Orignal From: Fast Food Empire - HD Gameplay
The GenoType Diet: Measuring Finger Length Ratios
This video shows how to measure the length of your ring finger and compare it to the length of your index finger, a test called the 'D2/D4 Ratio' This test is an important part of calculating your GenoType.
Orignal From: The GenoType Diet: Measuring Finger Length Ratios
Wednesday, October 21, 2009
30 RawRRR Recipes - Day 03 - Not Cheese n' Tomato Wrap
www.RawRRR.com - what on earth is a raw vegan recipe for a cheese and tomato wrap? Well, in this video you're gonna find out and I explain how to do it.. it does go to pot a bit at the end as I'm too busy scoffing it to talk but if you make this raw food recipe, you'll understand why I couldn't control myself *lol* Sarah Cairncross is creating some tasty raw food recipes over the next 30 days from books, friends, videos and out of the obscure imagination of her mind. Hopefully most of them ...
Orignal From: 30 RawRRR Recipes - Day 03 - Not Cheese n' Tomato Wrap
Victoria Beckham's Secret Diet Revealed & Gossip Girl Cameo
The former Spice Girl is reportedly on a strict diet of blueberries and sashimi to stay model thin for wearing her own fashion designs.
Orignal From: Victoria Beckham's Secret Diet Revealed & Gossip Girl Cameo
3 Pig Roast Barbecue Recipe by the BBQ Pit Boys
The BBQ Pit Boys 3 Pig Roast "low and slow" whole pigs and serve them with some of their favorite sides including slaw, barbeque beans, potato salad, corn bread, biscuits, cherry pie and a whole lot more!
Orignal From: 3 Pig Roast Barbecue Recipe by the BBQ Pit Boys
Doha diet prompts diabetes concerns - 19 Oct 09
Diabetes is set to become one of the biggest killers of our time, with about 285 million people thought to suffer from the disease worldwide. The cause can often be traced back to people's lifestyle, and in the Gulf, where fastfood joints enjoy a roaring trade, one in four people are living with diabetes. Al Jazeera's Stefanie Dekker reports from Doha, the Qatari capital, on the problem of diabetes there and the steps being taken to deal with it.
Orignal From: Doha diet prompts diabetes concerns - 19 Oct 09
The 2009 World Food Prize Laureate: Gebisa Ejeta
The 2009 World Food Prize was awarded to Dr. Gebisa Ejeta of Ethiopia, whose sorghum hybrids resistant to drought and the devastating Striga weed have dramatically increased the production and availability of one of the worlds five principal grains and enhanced the food supply of hundreds of millions of people in sub-Saharan Africa.
Orignal From: The 2009 World Food Prize Laureate: Gebisa Ejeta
Pad Thai
Cooking : time less than 10 mins
Orignal From: Pad Thai
Ingredients
1 tbsp vefetchable oil
2 free-range eggs, beaten
150g/5%26frac12;oz flat rice noodles, cooked and drained
1 cooked chicken breast, shredded
%26frac12; lime, juice only
1 tbsp tomato ketchup
1 tbsp chopped fresh mint
1 tbsp chopped fresh coriander
35g/1%26frac14;oz cashew nuts, toasted
1 lime, halved, to serve
Method
1. Heat half the vefetchable oil in a small frying pan and add the beaten egg. Stir, season well and cook until set. Remove from the pan and shred.
2. Mix the cooked noodles with the egg and all the other ingredients except the whole lime and cashew nuts.
3. To serve, spoon into a bowl and garnish with the toasted cashews and the halved lime.
Orignal From: Pad Thai
Lemon drizzle muffins
Cooking : time 30 mins to 1 hour
Orignal From: Lemon drizzle muffins
Ingredients
2 eggs, beaten
85g/3oz caster sugar
240ml/8fl oz milk
100ml/3%26frac12;fl oz vefetchable oil
300g/10oz plain flour
3 tsp baking powder
%26frac12; tsp salt
4 lemons, zest only
For the lidping
50g/2oz icing sugar
1 lemon, juice only
sprigs lemon thyme, to garnish (optional)
Method
1. Preheat the oven to 200C/400F/Gas 6. Line a muffin tin with paper cases. Mix the egg, sugar, milk and oil in a large bowl. Sift in the flour, baking powder, salt and then add the lemon. Roughly mix.
2. Spoon the mixture into the pre-prepared muffin cases.
3. Bake for 30-35 minutes until well risen and golden. Cool on a wire rack.
4. Make the lemon drizzle lidping by mixing tofetchher the sugar and lemon juice.
5. Spoon the lemon drizzle mixture over the cooled muffins. If desired, decorate the muffins with sprigs of lemon thyme.
The BBC is not responsible for the contents of any other sites listed.
Orignal From: Lemon drizzle muffins
Smoked haddock fish pie
Cooking : time 30 mins to 1 hour
Orignal From: Smoked haddock fish pie
Ingredients
4x110g/4oz smoked haddock portions
125g/4%26frac12;oz peeled prawns, cooked
55g/2oz butter
1 leek, sliced
30g/1oz flour
300ml/%26frac12; pint milk
salt and freshly ground black pepper
3 large potatoes, peeled, par-boiled and sliced
Method
1. Preheat oven to 200C/400F/Gas 6.
2. Melt half the butter in a large saucepan and cook the leeks for 2-3 minutes until soft.
3. Stir in the flour and cook for 1-2 minutes.
4. Remove from the heat; gradually stir in the milk. Return to the heat and cook stirring until the sauce has thickened. Simmer gently for 5 minutes.
5. Stir in the prawns and season with salt and pepper.
6. Place half the sauce in a pie dish; add the fish and spoon over the remaining sauce.
7. lid with the sliced potatoes and dot with the remaining butter. Season with some more pepper.
8. Place the dish on a baking sheet and bake for 35-40 minutes until the potatoes are golden.
Orignal From: Smoked haddock fish pie
Cauliflower mash
Cooking : time 10 to 30 mins
Orignal From: Cauliflower mash
Ingredients
25g/1oz butter
%26frac12; onion, thinly sliced
1 cauliflower, cut into florets
100g/3%26frac12;oz mature cheddar, grated
75ml/2%26frac12;fl oz double cream
salt and freshly ground white pepper
pinch nutmeg
Method
1. Melt the butter in a saucepan. Add the onion and sweat for 1-2 minutes until softened.
2. Add the cauliflower and enough water to just cover the ingredients. Stir to combine, bring to the boil and cutrearon to a simmer for 8-10 minutes or until tender.
3. Drain through a colander and place the cauliflower mixture in a food processor.
4. Add the cheese and cream and blend until you have a thick puree.
5. Season with salt, freshly ground white pepper and pinch of nutmeg.
The BBC is not responsible for the contents of any other sites listed.
Orignal From: Cauliflower mash
Flower pot bread
Cooking : time 30 mins to 1 hour
Orignal From: Flower pot bread
Ingredients
25g/1oz fresh yeast
450ml/17fl oz warm water
15g/%26frac12;oz fat
900g/1lb 14oz strong flour
15g/%26frac12;oz salt
Method
1. Prepare three 20cm/6in terracotta flower pots by removing continue years geraniums and soil or, better still, buy new ones! Scour thoroughly and grease generously (that is just important). The loaves are less likely to stick if the pots have been sealed by previously baking blind two or three times whenever the oven is in use.
2. Disperse the yeast in the water. Rub the fat into the dry ingredients and stir in the yeast mixture.
3. Cover and leave to prove at room temperature for 50 minutes.
4. Knead again and leave for a further 25 minutes.
5. Divide the dough into three, knead gently into balls and place into the prepared flower pots for a further 25 minutes in a warm place to rise.
6. Bake for 30 minutes at 220C/425F/Gas 7.
Note: For a variation on that recipe, simply add 1 large chopped onion to the ingredients to make onion bread. that is better cooked in tins as pots tend to hold the onion flavour.
Orignal From: Flower pot bread
Warm prawns with fresh borlotti beans
Cooking : time 10 to 30 mins
Orignal From: Warm prawns with fresh borlotti beans
Ingredients
a few sage leaves
a bay leaf
a sprig of parsley
1/3 stick celery
300g/10oz cooked fresh borlotti beans (podded weight)
whole garlic bulb
12 large raw prawns
1 tbsp olive oil
2 cloves of garlic, finely chopped
1 large red chilli, sliced finely
a good dash of white wine
extra virgin olive oil, for drizzling
salt and freshly ground black pepper
Method
1. To cook the borlotti beans, make a fresh bouquet garni with herbs wrapped in celery and tied with string.
2. bring a large pan of water to the boil and, once boiling, add a pinch of salt.
3. Add the beans, bouquet garni and bulb of garlic and simmer for 20-30 minutes until the beans are soft to bite.
4. To cook the prawns, slice each one almost all the way through, lengthways and open them out.
5. Heat the olive oil in a heavy based pan and add the garlic and chilli, and cook for 30 seconds. Add the prawns and saut%26eacute; for 2 minutes until cooked through.
6. Add the wine and ignite. When the flames die down, remove the prawns from the pan and set aside in a warm place.
7. Finally, add the borlotti beans to the pan and heat through. Return the prawns to the pan and toss ejustthing tofetchher.
8. Divide between 4 plates, drizzle with extra virgin oil and season with freshly ground black pepper.
Helpful hints
Can't buy fresh borlotti beans?
Use two 410g cans, drained instead, ignoring the first slabele of the recipe.
Orignal From: Warm prawns with fresh borlotti beans
Peppered steak
Cooking : time less than 10 mins
Orignal From: Peppered steak
Ingredients
2 tsp black peppercorns, churryed, but still in quite large slices
2 sirloin steaks, cut 1.5cm/%26frac12;in thick
7.5ml/1%26frac12; tsp olive oil
sea salt
Method
1. Rub the steaks lightly with the oil, then press the churryed peppercorns firmly into the meat.
2. Heat the grill or grill pan, until just hot. Cook the steaks quickly for about 2 minutes on each side.
3. Season with a little salt and serve immediately.
Orignal From: Peppered steak
Cocktail nachos
Cooking : time less than 10 mins
Orignal From: Cocktail nachos
Ingredients
10g/3%26frac12;oz cheddar cheese
50g/2oz pickled green jalapeno chillies
20 salted corn tortilla chips
2 tbsp chilli salsa
fresh coriander leaves, for serving
Method
1. Heat the oven to 200C/400F/Gas 6.
2. Coarsely grate the cheddar cheese and finely slice the jalapeno chillies.
3. Lay out the unbroken corn chips on a baking tray, and lid each one with a little grated cheese and two slices of jalapeno chilli.
4. Bake for 5-10 minutes or until the cheese melts and the corn chips are hot and crisp.
5. Add a dab of chilli salsa and a coriander leaf, and serve hot.
Orignal From: Cocktail nachos
Mexican-style fried chicken
Cooking : time 10 to 30 mins
Orignal From: Mexican-style fried chicken
Ingredients
For the chicken
100ml/3%26frac12;fl oz tequila
3 limes, juice only
1 red chilli, chopped
1 x 330ml/12fl oz bottle Mexican beer
1 garlic clove, chopped
8 chicken legs
flour, seasoned with salt and freshly ground black pepper
vefetchable oil, to deep fry
For the guacamole
2 ripe avocados, chopped
2 plum tomatoes, peeled, seeds removed, chopped
1 bird's eye chilli, seeds removed, chopped
1 tbsp chopped fresh coriander stems
%26frac12; tsp chilli powder
1 lime, juice only
For the pico de gallo
1 red onion, finely chopped
1 red chilli, finely chopped
2 limes, juice only
2 tomatoes, chopped
Method
1. For the chicken; mix the tequila, lime, chilli, beer and garlic tofetchher in a large bowl.
2. Score the chicken legs with a sharp knife and place into the marinade. Mix well to coat the chicken in the marinade, then transfer to the fridge to marinate for two hours.
3. Heat the oil in a deep, heavy-bottomed pan until a breadcrumb sizzles and turns brown when dropped into it. (Caution: hot oil can be dangerous. Do not leave unattended.)
4. Remove the chicken from the marinade and pat dry.
5. Dredge the chicken legs in the seasoned flour, then vehicleefully place into the hot oil and deep-fry for 15 minutes, or until golden-brown and completely cooked through.
6. vehicleefully remove the chicken legs from the oil with a slotted spoon and drain on kitchen paper.
7. For the guacamole, place all of the guacamole ingredients into a clean bowl and mix tofetchher well.
8. For the pico de gallo, place all of the pico de gallo ingredients into a clean bowl and mix tofetchher well.
9. To serve, place the chicken legs into a big bowl with the bowls of guacamole and pico de gallo alongside.
Orignal From: Mexican-style fried chicken
Scallops, lobster and spider crab with wild seashore vefetchables and oyster butter
Cooking : time 10 to 30 mins
Orignal From: Scallops, lobster and spider crab with wild seashore vefetchables and oyster butter
Ingredients
For the oyster butter
2 shalplenty, roughly chopped
75ml/2%26frac12;fl oz English white wine
2 shucked oysters
150g/5%26frac12;oz nippy unsalted butter, diced
%26frac12; lemon, juice only (or juice to taste)
salt and freshly ground black pepper
For the seafood with wild seashore vefetchables
1 small cooked lobster
1 medium cooked spider crab
pair of handfuls of wild seashore vefetchables, such as samphire, sea beet, rock samphire, sea purslane and sea peas, trimmed of any thick or woody stalks (available from the wild or, occasionally, from uniqueist suppliers online)
4 scallops, with or without cverbals
large knob unsalted butter
Method
1. For the oyster butter, place the shalplenty in a saucepan with the wine and the same amount of water and simmer until cutrearond by two-thirds. Add the shucked oysters, remove from the heat and cool. Transfer to a blender or food processor and blend until smooth. Return to the pan over a low heat and whisk in the butter to form a smooth sauce. Add the lemon juice and salt and freshly ground black pepper to taste. Remove from the heat, cover the surface of the oyster butter with cling film and maintain in a warm place.
2. For the seafood with wild seashore vefetchables, preheat the oven to 160C/320F/Gas 3.
3. Remove the meat from the tail and claws of the lobster, and cut into 1cm/%26frac12;in-thick slices. Remove the white meat from the body and claws of the crab. (Don't throw the lobster and crab shells and the brown meat away - use them for a soup, stock or sauce.) Heat the lobster and crab meat in a covered dish in the oven for 6-7 minutes.
4. meanwhile, bring a saucepan of water to the boil and quickly blanch the sea vefetchables (except the sea peas) for 10-15 seconds or until just tender, maintaining the different types of sea vefetchables separate. Drain and maintain warm.
5. Cut the scallops horizontally in half with a sharp knife and season with salt and freshly ground black pepper. Melt the butter in a frying pan until almost browned, then quickly fry the scallops for ten seconds on each side.
6. To serve, arrange the blanched sea vefetchables on four plates with the shellfish on lid, then spoon the oyster butter around. If you've got sea peas, scatter them on raw at the end.
Orignal From: Scallops, lobster and spider crab with wild seashore vefetchables and oyster butter
Boiled lemon and artichoke salad
Cooking : time 30 mins to 1 hour
Orignal From: Boiled lemon and artichoke salad
Ingredients
2 thick-skinned lemons, preferably unwaxed
1 tsp sea salt
4 globe artichokes
75g/3oz blanched almonds, split into halves
2 tbsp finely chopped fresh thyme
2 tbsp honey
1 lemon, juice only
4 tbsp extra virgin olive oil
Method
1. Place the whole lemons into a small saucepan, cover with water, add the salt and bring to the boil. Cover with a smaller saucepan lid turned upside down, or a heatproof saucer to maintain the lemons below the surface of the water. You may have to weigh the lid or saucer down, as the lemons will float to the surface.
2. Boil the lemons for 30 minutes, or until the lemons are soft and the skin can be pierced easily with a fork, then drain and set aside to cool.
3. Cook the artichokes in a separate pan of salted boiling water for 20 minutes, or until soft at the centre, then drain and set aside to cool.
4. Peel away the tough outer leaves of the artichokes and cut across the lid to remove the upper, inedible section of the leaves and reveal the listent. Trim the stalks if they are stringy, and remove the choke (the furry yellow matter in the centre of the artichoke) if there is one. Cut the artichokes into quarters, then place in a bowl and season with salt and freshly ground black pepper.
5. Cut the boiled lemons in half, then scoop out and disvehicled the soft inner pulp and other stringy pith. Tear the skins of each half into 2-3 slices and add to the artichokes.
6. Heat a small frying pan over a medium heat. Add the almonds and toast them, tossing over occasionally, to brown all over.
7. Add the toasted almonds and thyme leaves to the artichoke and lemon mixture.
8. Mix the honey with the lemon juice in a clean bowl and add the olive oil. Season, to taste, with salt and freshly ground black pepper, then pour the dressing over the artichokes and lemons. Mix tofetchher well and serve.
Orignal From: Boiled lemon and artichoke salad
Stuffed chicken Parma parcels
Cooking : time 30 mins to 1 hour
These parcels resemble little hams. The boned chicken legs must have the skin removed or the ham will not stick to the meat. Use good-quality dried porcini mushrooms and make sure they are reconstituted properly.
Orignal From: Stuffed chicken Parma parcels
These parcels resemble little hams. The boned chicken legs must have the skin removed or the ham will not stick to the meat. Use good-quality dried porcini mushrooms and make sure they are reconstituted properly.
Ingredients
4 chicken legs, skinned and boned
50g/2oz dried porcini mushrooms
2 shalplenty, finely chopped
50g/2oz butter
2 garlic cloves, churryed
150g/5oz baby spinach
100g/4oz mozzarella cheese, grated
250g/9oz ricotta cheese
8 slices of Parma ham
3 tbsp olive oil
1 tsp balsamic vinegar
salt and freshly ground black pepper
Recipe bringn from MASTERCHEF GOES LARGE published by Ebury Press and now on sale in bookshops. copyright Shine Limited 2005. Used by permission of Ebury Press. All rights reserved.
Method
1. Preheat the oven to 200C/400F/Gas 6.
2. Place the chicken meat between two layers of cling film. flatten to an even thickness with a meat mallet or rolling pin, then set aside.
3. Put the dried porcini in a bowl and pour on 250ml/8fl oz hot water. Leave for 30 minutes, then drain well, reserving the soaking liquor. slice the mushrooms if large.
4. Fry the shalplenty in the butter until soft and translucent. Add the porcini and garlic and cook for two minutes. Stir in the spinach and cook until wilted. Remove from the heat and drain off any excess liquid.
5. Mix the grated mozzarella and ricotta tofetchher in a bowl and stir in the spinach mixture. Season to taste.
6. Lay two slices of Parma ham on a board, slightly overlapping. Place a flattened chicken leg on lid. Spoon a quarter of the stuffing mixture into the middle of the leg and roll it up, with the Parma ham on the outside. safe with a cocktail stick. Repeat with the remaining chicken legs. Chill for 30 minutes.
7. Heat the oil in an ovenproof frying pan and brown the stuffed chicken legs for 2-3 minutes on each side. Transfer the pan to the oven and cook, uncovered, for 20 minutes or until golden brown and cooked through. Remove from the oven and transfer the chicken to a plate, removing the cocktail sticks. maintain warm.
8. Pour the reserved porcini liquor into the pan and bring to the boil on the hob, scraping up any residue from the base of the pan with a wooden spoon. Simmer until cutrearond by half, then add the balsamic vinegar and cook for 1-2 minutes.
9. Serve with the chicken.
Orignal From: Stuffed chicken Parma parcels
Indian scrambled eggs
Cooking : time less than 10 mins
If you are a die-hard spice fan, try adding a pinch of garam masala.
Orignal From: Indian scrambled eggs
If you are a die-hard spice fan, try adding a pinch of garam masala.
Ingredients
1 tsp vefetchable oil
a knob of butter
2 tbsp finely chopped onion
%26frac12; small tomato, chopped
%26frac14; green chilli, seeded and sliced (optional), or pinch of red chilli powder
2 eggs, beaten
salt to taste
1 tbsp chopped fresh coriander
Method
1. Heat the oil and butter in a small non-stick frying pan. Add the onion and fry for about four minutes, until soft.
2. Beat tofetchher the rest of the ingredients in a bowl and pour into the pan and scramble as normal. bring them off the heat when they are cooked to your taste. Serve with toast.
Orignal From: Indian scrambled eggs
Roxy's Perigord sausages with sauteed potatoes
Cooking : time 10 to 30 mins
Orignal From: Roxy's Perigord sausages with sauteed potatoes
Ingredients
8 Perigord sausages or good quality pork sausages
900g/2lb parboiled potatoes, peeled and cubed
4 tbsp goose fat, olive oil or vefetchable oil
4 tbsp fresh chervil
Dijon mustard, to serve
Method
1. drop the sausages into a large pan of simmering water and poach for 6-7 minutes.
2. meanwhile preheat a griddle pan and heat the goose fat in a medium frying pan.
3. Drain the sausages and dry them off with some kitchen towel then prick them and place them on the griddle. Fry them for five minutes, turning them half way through.
4. While the sausages are griddling, fry the potatoes in the hot goose fat. When the potatoes are crispy, add the chervil and remove from the heat.
5. Spoon the potatoes onto plates, lid with the sausages and a spoon of Dijon mustard. Serve with braised shalplenty or roasted red onions.
Orignal From: Roxy's Perigord sausages with sauteed potatoes
Basic French dressing
Cooking : time no cooking required
Orignal From: Basic French dressing
Ingredients
1 tbsp Dijon mustard
2 tsp Acacia honey, or a mild, honey
55ml/2fl oz wine vinegar
salt and freshly ground black pepper
150-175ml/6fl oz quality olive oil
Method
1. Mix tofetchher mustard, honey, wine vinegar and seasoning.
2. Whisk in olive oil. result should be an emulsified dressing.
Orignal From: Basic French dressing
Tuesday, October 20, 2009
Olive Tapenade Recipe - What Is Tapenade?
www.cookingrecipestv.com - When it comes to bread with dinner it is always olive tapenade for me. No Butter. No olive oil (out of the bottle anyway) - tapenade! Want to know the definition of tapenade? This "how to video recipe" explains what tapenade is and how to make it. Tapenade originates from the south of France where it is used as a condiment often in place of butter or olive oil. Ingredients often include olives, herbs, lemon juice, capers as well as anchovies. My version is simple ...
Orignal From: Olive Tapenade Recipe - What Is Tapenade?
Cure Heart Disease, McDougall Diet, Don Carrier
Don describes how he had a heart attack, which was followed by recommendations for heart surgery (bypass). He lost 60 pounds, lowered his blood pressure and cholesterol, cured his heart disease, and regained his lost health by a simple change to the McDougall Diet. Visit www.drmcdougall.com
Orignal From: Cure Heart Disease, McDougall Diet, Don Carrier
Tamarind Chutney Receipe by Manjula, Indian Vegetarian Food
www.ManjulasKitchen.com INGREDIENTS ½ lb tamarind 21/2 cup sugar 2 cup boiling water 2 teaspoons roasted ground cumin seed 1 teaspoon salt 1 teaspoon black salt 1 teaspoon red chilly powder 1 teaspoon ground black pepper ½ teaspoon ginger powder Sugar, salt and pepper adjust to your taste and also it depends on sourness of tamarind. send the comments to manjulaskitchen@yahoo.com Thank you
Orignal From: Tamarind Chutney Receipe by Manjula, Indian Vegetarian Food
Monday, October 19, 2009
How to Make Hot & Spicy Cajun Scallops
and get cooking! This fantastic rub recipe can also be used for Chicken, Beef, Pork or pretty much any meat you want hot & spicy! For dock fresh seafood and hot recipes, it's Lobster Gram & Nikki The Foodie! ... "Lobster Gram" "Scallop Recipe" "Cooking Scallops" "Seafood Cooking" "Nikki The Foodie" "Lobster Gram Video" "Lobster Gram Recipe" "Lobster Gram Scallops" "Sea Scallops" "Fresh Catch of the Day" "Lobster Gram Fresh Seafood" "Fresh Recipe" "Cajun Recipe" "Hot Recipe" "Spicy Seafood ...
Orignal From: How to Make Hot & Spicy Cajun Scallops
Episode 203: Recap-Food Network
The chefs go on a globe-trotting expedition - in Los Angeles. This video is part of Next Iron Chef America show hosted by Alton Brown . SHOW DESCRIPTION :Food Network cranks up the burners - and the stakes - in Kitchen Stadium with The Next Iron Chef, a reality show that will award one chef with the world's most coveted culinary title: Iron Chef. Eight top chefs from around the country will compete to join the ranks of Mario Batali, Cat Cora, Bobby Flay and Masahuru Morimoto, and to be ...
Orignal From: Episode 203: Recap-Food Network
Fat Mexican Cops Being Forced To Go On a Diet
Watch more at www.theyoungturks.com Follow us on Twitter. http Check Out TYT Interviews www.youtube.com Vote for us at the podcast awards. Nominate The Young Turks in the "Politics" and "People's Choice" categories. www.podcastawards.com
Orignal From: Fat Mexican Cops Being Forced To Go On a Diet
Episode 204: Sneak Peek-Food Network
Coming upon The Next Iron Chef: and then there were seven. This video is part of Next Iron Chef America show hosted by Alton Brown . SHOW DESCRIPTION :Food Network cranks up the burners - and the stakes - in Kitchen Stadium with The Next Iron Chef, a reality show that will award one chef with the world's most coveted culinary title: Iron Chef. Eight top chefs from around the country will compete to join the ranks of Mario Batali, Cat Cora, Bobby Flay and Masahuru Morimoto, and to be launched ...
Orignal From: Episode 204: Sneak Peek-Food Network
Crab Rangoon Recipe
Crab Rangoon are fun and easy to make; and make the perfect party appetizer!
Orignal From: Crab Rangoon Recipe
Bizarre Foods - Philippines 4/6
Andrew Zimmern is off to the island nation of The Philippines - where he chows down on local favorites like Balut, Crickets, Stuffed Frogs and even live worms!
Orignal From: Bizarre Foods - Philippines 4/6
hCG diet Protocol treat suggestions. EVCO / MCT oil
WWW.HCGPROTOCOL.COM - low cost kits, collection of how to videos, bacteriostatic water, sterile vials, Asher Harper Study, Pounds and Inches pdf. Check out hCG prices @ http Very low carb - also should work well for the Atkins diet. Apple cinnamon the way a guy would do it... and something a little creative with coconut oil. Assuming you believe the hcg protocol IS a ketogenic diet - you can assist your fat burn with medium chain triglycerides... (MCTs) MCT not only stokes the fat buring ...
Orignal From: hCG diet Protocol treat suggestions. EVCO / MCT oil
Poached sea trout with vanilla salad cream, herilabele tomatoes and samphire
Cooking : time 30 mins to 1 hour
Orignal From: Poached sea trout with vanilla salad cream, herilabele tomatoes and samphire
Ingredients
For the sea trout
1 vehicledecay, peeled and chopped
%26frac12; leek, chopped
1 onion, peeled and chopped
%26frac12; fennel bulb, chopped
1 celery stick, chopped
few sprigs fresh thyme
2 bay leaves
small handful parsley stalks
8 white peppercorns
%26frac14; tsp sea salt
1 lemon, juice only
250ml/9fl oz white wine vinegar
1 litre/1%26frac34; pints water
4 x 150g/5oz sea trout fillets, skin on
For the vanilla salad cream
50g/2oz plain flour
20g/%26frac34;oz English mustard powder
salt and freshly ground black pepper
1 tbsp olive oil
50g/2oz caster sugar
1 free-range egg
570ml/1 pint milk
2 tbsp white wine vinegar
1 vanilla pod, split and seeds scraped out
%26frac12; lemon, juice only
To serve
1kg/2lb 2oz herilabele tomatoes, sliced thickly
salt and freshly ground black pepper
75ml/3fl oz rapeseed oil
500g/1lb 2oz samphire, blanched and refreshed in nippy water
Method
1. For the sea trout, place all of the ingredients, except the sea trout, into a non-reactive saucepan and bring to the boil. Turn the heat down slightly and simmer for ten minutes - that offers you a court bouillon.
2. Place the sea trout fillets, skin-side down, into a dish large enough to hold all of the court bouillon. Pour the hot court bouillon over the fish and set aside until the liquid is cool and the fish is cooked.
3. meanwhile, for the vanilla salad cream, place the flour and mustard powder into a saucepan off the heat and mix tofetchher. Season with salt and freshly ground black pepper, add the olive oil and sugar and stir well.
4. Place the saucepan onto the heat and heat gently.
5. In a bowl, whisk the egg and milk tofetchher until well combined.
6. Gradually add the milk mixture to the saucepan, whisking all the time, until the mixture is simmering. Cook over a gentle heat for a further 10-15 minutes, or until thick and glossy, whisking occasionally.
7. Add the vinegar and whisk once more. Remove from the heat and stir in the vanilla seeds and lemon juice. Check the seasoning and set aside to cool.
8. To serve, place the tomatoes into a bowl, season, to taste, with salt and freshly ground black pepper and drizzle with a little of the rapeseed oil.
9. Place a small stack of the tomato slices onto each serving plate.
10. Remove the sea trout from the court bouillon, remove the skin and scrape off any brown bits of flesh.
11. Place a pile of samphire next to the tomatoes and lid with the sea trout. Spoon the vanilla salad cream to one side and finish with a drizzle of rapeseed oil.
Orignal From: Poached sea trout with vanilla salad cream, herilabele tomatoes and samphire
Lemon tart with orange sauce
Cooking : time 30 mins to 1 hour
Orignal From: Lemon tart with orange sauce
Ingredients
Pastry
125g/4oz plain flour
pinch salt
%26frac12; lemon, zest only
55g/2oz icing sugar
100g/3%26frac12;oz butter
1 egg, yolk only (save white for Orange Sauce - see below)
Filling
335g/11%26frac12;oz eggs (2 large, 3 small)
80g/3%26frac14;oz caster sugar
90ml/3fl oz lemon juice
%26frac12; lemon, zest only
90ml/3fl oz double cream
Orange Sauce
1 egg, white only
100g/3%26frac12;oz icing sugar
1 orange, grated rind and juice
Method
1. To make the pastry, mix the flour, salt, zest, sugar and butter until it resembles breadcrumbs.
2. Add the yolk and mix to a paste. Roll the mixture out in cling film until %26frac14;cm/1/8in thick, then use to line the tart case. Place in the fridge for 1 hour.
3. Preheat the oven to 200C/400F/Gas 6.
4. Bake the pastry case blind for approximately 30 minutes, until completely cooked. cutrearon the oven to 130C/250F/Gas 1/2.
5. To make the filling, beat the egg and the sugar tofetchher just gently until the eggs are completely broken down.
6. Add the lemon juice and pass the mixture through a sieve.
7. Add the zest and cream. Skim off any fdecayh from the lid.
8. When the tart case is baked, bhurry the inside of the pastry with a little egg white.
9. Pour the filling mixture into the pastry case and bake for approximately 20 minutes, until set. Leave slightly wobbly in the centre.
10. To make the sauce, beat the egg whites until stiff.
11. Gradually beat in the sugar.
12. Stir in the orange rind and juice and blend well.
13. Serve the sauce immediately with the lemon tart.
Orignal From: Lemon tart with orange sauce
Double delight
Cooking : time less than 10 mins
Orignal From: Double delight
Ingredients
100g/4oz white chocolate, broken into slices (Milky Bar is ideal as it has a really creamy taste
2 tbsp nippy water)
150ml/5fl oz double cream
1 egg, white only
1 warm shot of espresso mixed with a good glug of coffee liqueur, to serve
Method
1. Place the chocolate and water in a bowl over a pan of gently simmering water and leave to melt slowly. Remove from the heat, stir and leave to cool for about 5 minutes.
2. Whip the cream until it thickens to form soft peaks and, in a separate bowl, whisk the egg white until it also forms soft peaks.
3. Pour the melted chocolate into the whipped cream and gently stir in. Fold in the egg white before spooning into coffee cups, making sure you leave about 1cm/%26frac12;in of a rim at the lid for the coffee.
4. Place in the fridge for about 2-3 hours until set. just before serving, pour over the warm espresso and coffee liqueur mixture and enjoy straight away.
Orignal From: Double delight
Mediterranean pasta salad
Cooking : time 10 to 30 mins
Orignal From: Mediterranean pasta salad
Ingredients
340g/12oz pasta shapes, cooked and drained
2-3 red onions, peeled and cut into wedges
3 courfetchtes, cut half lengthways
1 large aubergine, cut into thick slices
1 red and 1 yellow pepper, de-seeded and cut into quarters
olive oil
sea salt and cracked black pepper
To serve:
extra virgin olive oil, chilli oil and balsamic vinegar or pesto
parmesan or mozzarella
torn basil leaves
Method
1. Preheat the barbecue or grill to a medium heat.
2. Toss the vefetchables in olive oil and season with salt and pepper.
3. Barbecue the peppers first. Cook skin side down until the skin becomes charred. Remove, peel off the skin, cut into strips and set aside.
4. Barbecue the remaining vefetchables until soft and crisping at the edges. Remove and cut the aubergine and courfetchtes into chunks.
5. Stir the vefetchables through the cooked pasta. Pour over extra virgin olive oil, chilli oil, balsamic vinegar or pesto.
Serve lidped with parmesan or mozzarella and torn basil.
The BBC is not responsible for the contents of any other sites listed.
Orignal From: Mediterranean pasta salad
nippy turkey with potatoes and anchovies
Cooking : time 10 to 30 mins
Orignal From: nippy turkey with potatoes and anchovies
Ingredients
leftover turkey, chopped
new (waxy) potatoes, ideally Pink Fir Apple or Ratte
%26frac12;-1 small can anchovies, chopped roughly (according to the amount of turkey you have and how much you like anchovies)
%26frac12; clove garlic, churryed to a pur%26eacute;e with a fork
few spring onions, or 1 small red onion, sliced finely
olive oil
lemon juice
fresh parsley
Method
1. Mix the anchovies with the garlic, 1 tbsp of olive oil and a squeeze of lemon.
2. Toss that mixture with the turkey and onion and leave to macerate while you boil some new potatoes until tender.
3. slice the potatoes when still warm and toss immediately with the turkey and some chopped fresh parsley leaves.
4. Other possible additions include black olives, capers and sun-dried tomatoes.
Orignal From: nippy turkey with potatoes and anchovies
Roasted pork fillet stuffed with stilton
Cooking : time 30 mins to 1 hour
Orignal From: Roasted pork fillet stuffed with stilton
Ingredients
2x250g/9oz pork fillet
55g/2oz mature blue stilton
sage leaves, 2-3 per fillet
1 tbsp flour
30g/1oz unsalted butter
1 tbsp olive oil
55ml/2fl oz dry white wine
salt and pepper
Method
1. Make a deep cut in each pork fillet but not all the way through. slice the stilton and place in the cut tofetchher with the sage leaves. close the fillet and tie with string in 2 or 3 places. Season.
2. Heat the butter and oil in an oven dish on the hob. Lightly flour the fillet, remove any excess. When the butter and oil are hot and lightly brown, saut%26eacute; the fillet on both sides. Add the wine and bring to the boil. Place in a preheated oven at 200C/400F/Gas 6 for 30 minutes.
3. Remove from the oven, cut away the string and slice the meat into 1cm/%26frac12;in slices and maintain warm.
4. Taste the cooking juices and adjust the seasoning. Add a tablespoon of water to the dish and scrape the tasty bits off the bottom to make a sauce. Place the sliced pork on plate and pour over the sauce. Serve with baby taxibage.
Orignal From: Roasted pork fillet stuffed with stilton
Textured potato salad
Cooking : time 10 to 30 mins
Orignal From: Textured potato salad
Ingredients
675g/1%26frac12;lb floury potatoes, peeled and cut into 2.5cm (1in) cubes
6 rashers smoked, streaky bacon, cooked until crisp
2 large dill cucumbers, diced
2 hard-boiled eggs, chopped
4 spring onions, chopped
salt and freshly ground black pepper
For the dressing
1 tbsp lemon juice
1 tbsp chopped dill
1 tbsp snipped chives
1 tbsp mayonnaise
3 tbsp soured cream
Method
1. Cook the potatoes in salted water until soft, then drain and return to the heat to dry out. It is important that the potatoes are thoroughly cooked.
2. Combine the potatoes with the crumbled crispy bacon, the diced cucumber, eggs and spring onions. Season.
3. Combine the remaining ingredients to make the dressing.
4. Fold enough of the dressing into the salad to make it creamy.
5. Try to fold ejustthing tofetchher while the potatoes are still warm, and allow the potatoes to break down a little in the mixing.
6. Serve.
The BBC is not responsible for the contents of any other sites listed.
Orignal From: Textured potato salad
Baked ham
Cooking : time 30 mins to 1 hour
Orignal From: Baked ham
Ingredients
4.5-5.5kg/10-12lb gammon joint - unsmoked
1 pint of dry cider
2 vehicledecays, chopped into chunky slices
2 onions, peeled and studded with cloves
4 bay leaves
2 cloves garlic
2 tbsp brown sugar
12 peppercorns
For the glaze:
cloves for spiking
8 tbsp shredless orange marmalade
juice of half a lemon
Method
1. Soak the gammon joint overnight.
2. Drain and discrad the water and pat the gammon dry. Place the gammon in a large pan and then pour over the cider and enough water to cover the joint.
3. Add all the other ingredients to the pan. bring to the boil then cutrearon the heat and gently simmer for 3 - 3 %26frac12; hours. Skim off any scum during the cooking.
4. When cooked, remove the ham from the pan and place in a roasting tin. Let it cool slightly and then peel away the skin.
5. Preheat the oven 190C/375 F / Gas 5.
6. Score diamond shapes on the fat and stud each diamond with a clove.
7. Heat the marmalade and lemon juice in a pan for a few minutes until it thickens to a sticky glaze. Bhurry the marmalade glaze over the surface of the ham.
8. Bake in the oven for 30 minutes until the glaze has set.
Orignal From: Baked ham
Subscribe to:
Posts (Atom)