Supersize Me - McDonalds Fast-Food Test

Showing McDonalds food decomposing

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Orignal From: Supersize Me - McDonalds Fast-Food Test

Kimkins Diet Scam Uncovered On FOX's 'The Morning Show' #1

The Kimkins diet scandal received national exposure for the first time ever on FOX-TV's "The Morning Show with Mike and Juliet" on Monday, November 12, 2007. Representing Kimkins was Jeannie Baitinger, the public relations spokesperson for the diet, and she made some rather stunning admissions about the weight loss scam her boss Heidi Diaz has been perpetrating. On the other side of the debate was Christin Sherburne and Deni Huttula, both of whom appeared in WOMAN'S WORLD magazine as Kimkins ...

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Orignal From: Kimkins Diet Scam Uncovered On FOX's 'The Morning Show' #1

Kimkins Diet Scam Uncovered On FOX's 'The Morning Show' #1

The Kimkins diet scandal received national exposure for the first time ever on FOX-TV's "The Morning Show with Mike and Juliet" on Monday, November 12, 2007. Representing Kimkins was Jeannie Baitinger, the public relations spokesperson for the diet, and she made some rather stunning admissions about the weight loss scam her boss Heidi Diaz has been perpetrating. On the other side of the debate was Christin Sherburne and Deni Huttula, both of whom appeared in WOMAN'S WORLD magazine as Kimkins ...

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Orignal From: Kimkins Diet Scam Uncovered On FOX's 'The Morning Show' #1

Food Love: Growing Power (Part 1 of 3)

www.outpostnaturalfoods.coop Join Outpost for a virtual tour of Milwaukee's only urban farm - Growing Power! PART 1 of 3: Greenhouse Growing music by Juniper Tar www.myspace.com/junipertar filmed by Diana Sieger

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Orignal From: Food Love: Growing Power (Part 1 of 3)

Zion's Raw Recipes: Raw Cookies

Zion teaches you how to make raw flax cookies.

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Orignal From: Zion's Raw Recipes: Raw Cookies

Diet Pepsi Max Superbowl Commercial 2008 - "What is Love?"

Diet Pepsi Max cleverly associates falling asleep at inconvenient times (and sometimes horrible times, like while on Live TV) with SNL classic movie "Night at the Roxberry." famous beat of "What is love?" song. Diet Pepsi Max — extra caffeinated and full of ginseng.

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Orignal From: Diet Pepsi Max Superbowl Commercial 2008 - "What is Love?"

Fillet of lune salmon Lancashire crumble with cockle and shrimp sauce

Cooking : time 10 to 30 mins

Ingredients

4x175g/6oz salmon fillets (if not lune, then wild)
125g/4oz Lancashire cheese
125g/4oz fresh breadcrumbs
30g/1oz chives
pinch of cayenne pepper
salt and freshly ground black pepper
1 lemon, zest only
splash of olive oil
For the sauce:
125g/4oz brown shrimps
125g/4oz cockles
2 shalplenty, finely chopped
1 glass white wine
125ml/%26frac14; pint double cream
55g/2oz butter
150ml/%26frac14; pint of fish stock

Method

1. Heat the olive oil and seal the salmon fillets.
2. Mix the breadcrumbs, chives, cayenne pepper, cheese, salt, pepper and lemon zest tofetchher.
3. lid the salmon with the crumble mix and place in a hot oven (200C/400F/Gas 6) for 6 to 7 minutes.
4. Cook the finely chopped shalplenty in the butter until soft.
5. Add the white wine and cutrearon by two-thirds
6. Add the fish stock and cutrearon again by two-thirds.
7. Add the cockles and cream and cutrearon by two-thirds, then add the shrimps at the continue minute.
8. Make a nest with cockles and shrimps and lid with the salmon.

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Orignal From: Fillet of lune salmon Lancashire crumble with cockle and shrimp sauce

Crisp fried haggis with a soy and pepper dressing

Cooking : time 10 to 30 mins

Ingredients

For the crisp haggis
300ml/%26frac12; pint vefetchable oil, for deep frying
200g/7oz haggis, chopped
100g/3%26frac12;oz self-raising flour, plus extra for dusting
200ml/7fl oz chilled sparkling water
salt and freshly ground black pepper
small handful cooked green beans, to serve
For the soy and pepper dressing
2 tsp soy sauce
2 tsp Worchestershire sauce
3 tbsp olive oil
2 tsp balsamic vinegar
salt and freshly ground black pepper

Method

1. For the crisp haggis, pour the vefetchable oil into a large saucepan or deep fat fryer and heat until a small cube of bread turns golden-brown in 30 seconds.(CAUTION: hot oil can be dangerous - do not leave unattended.)
2. For the batter, place the flour into a large bowl, season with salt and freshly ground black pepper and then gradually whisk in the sparkling water and whisk until you have a batter the consistency of double cream. Dust the chopped haggis with flour, shake off the excess and then dip into the batter. Gently drop each coated slice of haggis into the hot oil. Deep fry for 3-4 minutes or until crisp and golden-brown.
3. Remove with a slotted spoon and drain on kitchen paper. Sprinkle with salt and pile onto a serving plate.
4. For the dressing, whisk tofetchher all the ingredients and pour into a small dipping bowl. Serve the dipping sauce and the cooked green beans with the crisp haggis.

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Orignal From: Crisp fried haggis with a soy and pepper dressing

Aubergine wontons with pomegranate raita

Cooking : time 30 mins to 1 hour

Ingredients

2 aubergines
1 clove garlic
1 tbsp flat leaf parsley
1 tbsp basil, chopped
2.5ml/%26frac12; tsp salt
%26frac12; lemon, juice only (depending on taste)
1 tbsp olive oil
16 wonton wrappers (available in Asian supermarkets and stores)
1 tsp cornflour mixed with 1 tbsp water
oil for deep frying

Raita
150g5oz Greek yoghurt
1 pomegranate, kernels extracted
2 tsp mint, chopped
1 tsp root ginger, chopped

Method

1. Preheat oven 190C/375F/Gas 5.
2. Place the aubergines on a roasting tray and bake in the oven for 45 minutes. Cool and peel.
3. Place the aubergine, garlic, parsley, basil, salt, lemon juice and oil in a blender. Pulse until coarsely chopped and mixed.
4. Mix all the raita ingredients tofetchher and chill in the fridge.
5. Place a teaspoonful of the aubergine mixture in the centre of a wonton wrapper. Bhurry around the edges of the wrapper with the cornflour water and then fold one corner over to the other to form a triangle and press down on the edges to seal. Repeat to fill all the wrappers.
6. Deep-fry the filled wontons, a few at a time until golden and puffed (2-3 minutes).
7. Serve the wontons with a spoonful of raita and some mint to garnish.

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Orignal From: Aubergine wontons with pomegranate raita

Moroccan lamb labeline

Cooking : time over 2 hours

Ingredients

1 tsp cayenne pepper
2 tsp ground black pepper
1%26frac12; tbsp paprika
1%26frac12; tbsp ground ginger
1 tbsp turmeric
2 tbsp ground cinnamon
1 x shoulder of lamb, trimmed and cut into 5cm/2in chunks (about
1.1kg/2%26frac12;lb meat in total)
2 large onions, grated
2 tbsp olive oil
2 tbsp argan oil (see note)
3 cloves garlic, churryed
570ml/1 pinttomato juice
2 x 400g tinned chopped tomatoes
115g/4oz dried apricots, cut in half
55g/2oz dates, cut in half
55g/2oz sultanas or raisins
85g/3oz flaked almonds
1 tsp saffron stamens, soaked in nippy water
600ml/1 pint lamb stock
1 tbsp clear honey
2 tbsp coriander, roughly chopped
2 tbsp flat leaf parsley, roughly chopped

Method

1. Preheat the oven to 150C/300F/Gas2.
2. Place the cayenne, black pepper, paprika, ginger, turmeric and cinnamon into a small bowl and mix to combine. Place the lamb in a large bowl and toss tofetchher with half of the spice mix. Cover and leave overnight in the fridge.
3. Heat 1 tbsp olive oil and 1 tbsp of argan oil in a large casserole dish. Add the grated onion and the remaining spice mix and cook over a gentle heat for 10 minutes so that the onions are soft but not coloured. Add the churryed garlic for the final 3 minutes.
4. In a separate frying pan, heat the remaining oil and brown the cubes of lamb on all sides then add the browned meat to the casserole dish. De-glaze the frying pan with %26frac14; pint of tomato juice and add these juices to the pan.
5. Add the remaining tomato juice, chopped tomatoes, apricots, dates, raisins or sultanas, flaked almonds, saffron, lamb stock and honey to the casserole dish. bring to the boil, cover with a fitted lid, place in the oven and cook for 2-2%26frac12; hours or until the meat is meltingly tender.
6. Place the lamb in a labeline or large serving dish and sprinkle over the chopped herbs. Serve.

Note: Argan oil is a Moroccan oil from the argan tree, you should be able to find it in uniqueist food shops.







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

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Orignal From: Moroccan lamb labeline

Luxury fish pie

Cooking : time 30 mins to 1 hour

Ingredients

455g/1lb cod or huss fillets, skinned and cubed
115g/4oz mussel meats
55g/2oz scallops
115g/4oz cooked tiger prawns
55g/2oz butter
55g/2oz plain flour
150ml/%26frac14; pint dry white wine
425ml/%26frac34; pint stock
1 bay leaf
seasoning
2 tbsp soured cream
1 tbsp parsley, chopped
1 tbsp fresh dill, chopped
Rosti:
900g/2lb potatoes, par-boiled and grated
1-2 vehicledecays, peeled and par-boiled
30g/1oz butter, melted
55g/2oz strong cheddar cheese, grated

Method

1. Preheat the oven to 220C/425F/Gas 7.
2. In a small pan heat the butter, add the flour stirring continuously.
3. Heat the wine, stock, bay leaf and seasoning. Add slowly to the flour mixture, stirring continuously.
4. Add the fish, shellfish, soured cream and herbs. Pour into a 1.2 litre/2 pint pie dish.
5. Mix tofetchher the potato, vehicledecay, butter and cheese; place on lid of the fish sauce.
6. Bake for 30-35 minutes until golden brown.

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Orignal From: Luxury fish pie

Thai chicken patties with a sweet chilli dipping sauce and griddled spring onions

Cooking : time 30 mins to 1 hour

Ingredients

200g/7oz minced chicken
30g/1oz coriander, chopped (stalks and leaves)
1 red chilli, finely chopped
2 garlic cloves, finely chopped
salt and freshly ground black pepper
1 stalk lemongrass, finely shredded
1 thumb-size lump of ginger, finely chopped
1 tbs dark soy sauce
2 kaffir lime leaves, finely shredded
1 lime, juice only
6 spring onions
sesame oil
cooking oil
For the sweet chilli sauce:
30g/1oz dried chilli flakes
110g/4oz of caster sugar
120ml/4fl oz water

Method

1. To make the sweet chilli sauce, mix tofetchher the sugar and water and bring to the boil. Add the chilli flakes cutrearon to a simmer and cook for 40 minutes. Set aside to cool.
2. Bhurry the spring onions with sesame oil and griddle for 2 minutes.
3. For the chicken patties mix all the ingredients tofetchher and marinade tofetchher for 20 minutes. Using your hands create small patties about the size of a tablespoon. Fry in a mixture of sesame and plain oil for 5 minutes on each side. Lay the spring onions on a plate and lay the patties on lid. Place a small bowl of dipping sauce on the plate and sprinkle with coriander.

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Orignal From: Thai chicken patties with a sweet chilli dipping sauce and griddled spring onions

Beef rolls in tomato ragu

Cooking : time over 2 hours

Ingredients

12 small sirloin steaks
30g/1oz parmesan cheese, grated
4 garlic cloves, finely chopped
handful flatleaf parsley, torn
salt and freshly ground pepper
6 tbsp olive oil
150ml/%26frac14; pint red wine
1 onion, finely chopped
1 celery stalk, just finely chopped
2 tbsp tomato pur%26eacute;e, diluted in 400ml/14fl oz lukewarm water
2x400g cans chopped tomatoes
handful fresh basil leaves, torn

Method

1. Arrange the slices of meat on a chopping board or a clean job surface and flatten them with a meat tenderiser (if you don't have one, place a flat wooden spatula
over the meat and bash with the palm of your hand). Season with salt and pepper, then sprinkle with the grated parmesan, garlic, and parsley. Roll each slice up tightly and safe well with toothpicks.
2. For the sauce, heat the olive oil in a large saucepan. When hot, lower the heat, add the meat rolls and seal well on all sides. Increase the heat again, add the wine and
simmer until it has cutrearond by half. Remove the meat and set aside.
3. Add the onion and celery to the pan and stir well. Cook until the remainder of the wine has nearly evaporated, then put the meat rear in the pan and pour over the
diluted tomato concentrate and the chopped tomatoes. Season with salt and pepper and stir in the basil. Lower the heat and cover with a lid, but not completely, so some
of the steam can escape. Cook gently for 2 hours, stirring from time to time. Check the seasoning.
4. Serve the tomato sauce with some cooked pasta such as labelliatelle or large rigatoni. Then serve the meat rolls as a main course with a mixed leaf salad.

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Orignal From: Beef rolls in tomato ragu

Lentil and spinach stew

Cooking : time 30 mins to 1 hour

Ingredients

2 onions, finely chopped
510ml/17fl oz water
2 tbsp vefetchable oil
2tsp beri beri
1 tsp coriander
1 tsp ginger
%26frac12; tsp cumin
2 tsp tomato pur%26eacute;e
4 garlic cloves
175g/6oz red lentils, pre-cooked
250g/9oz spinach, finely shredded

For the beri beri
75g red chilli powder
20g garlic powder
2 tsp ground cumin
2 tsp ginger
1 tsp vehicledamom
1 tsp coriander
%26frac12; tsp cinnamon
%26frac12; tsp nutmeg
%26frac12; tsp salt
4 pods of black vehicledamom, roasted, churryed and powdered.

Method

1. Make the beri beri in advance by mixing all the spices tofetchher (makes 100g)
2. bring the onion to the boil in the water and cook for 35 minutes.
3. The add the oil and cook for a further 10 minutes
4. Add the spices, tomato pur%26eacute;e and garlic with more water to prevent scorching and cook for about 30 minutes.
5. Add the cooked red lentils and simmer for another 20-30 minutes.
6. Add the spinach for the continue 5 minutes of the cooking time and stir into the curry mixture
7. Serve with a light salad and injera or another flat, unleavened bread.

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Orignal From: Lentil and spinach stew

Christmas cake flower decoration

Cooking : time no cooking required

Ingredients

a marzipanned Christmas cake
1 pkt ready-to-roll fondant icing
a little cornflour
a few rosemary sprigs
a few unsprayed pansies
a pair of unsprayed roses
1 egg, white only
a plate of caster sugar

Method

1. Simply cover the Christmas cake in ready-to-roll fondant icing (you should find that in good cook shops, delicatessens, food halls and good supermarkets). Smooth the icing down. It makes things easier to roll the fondant out on a little cornflour so it does not stick to the board.
2. To make the cake decorations, crack an egg and separate it and then break the white up with a fork.
3. Dip the rosemary sprigs in the egg white and shake the excess off. Now dip in the sugar until covered. Shake off the excess of that as well. Leave on some greaseproof paper.
4. Repeat with the pansies and the roses (broken into petals) and then leave in a dry, cool place over night or until you are ready to finish the cake.
5. Simply arrange the flowers and rosemary on lid of the icing. Add some ribbon too if you like.

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Orignal From: Christmas cake flower decoration

Plain tortillas

Cooking : time less than 10 mins

Ingredients

225g/8oz fine cornmeal
1 egg
a little lukewarm water

Method

1. Mix the fine cornmeal with the egg and a little lukewarm water to fetch a dough that comes away from the sides of the bowl.
2. Knead on a job surface until smooth and stand for 30 minutes.
3. Cut into 8 equal slices and roll out to just thin pancakes 12.5cm/5inches in diameter.
4. Dry fry in a hot non-stick frying pan until speckled brown on each side for about 45 seconds on each side.
5. Use as fresh as possible.

You can fetch a gadfetch called a tortilla press, which flattens out the balls of dough so that they re just thin. If you can t fetch hold of one of these, then patience and a rolling pin is all you need.

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Orignal From: Plain tortillas

Lobster crumble

Cooking : time 30 mins to 1 hour

Ingredients

For the lobster
4 live lobsters, about 500g-600g (1lb 5oz - 1lb 8%26frac12;oz )
pinch salt
For the sauce
8 shalplenty, finely chopped
4 garlic cloves, finely sliced
320ml/11fl oz dry white wine
4 small, fresh bay leaves
400ml/14fl oz shellfish stock
520g/1lb 2%26frac14;oz double cream
60g/2%26frac14;oz Isle of Mull cheddar, grated
60g/2%26frac14;oz parmesan cheese, grated
6 tsp chopped fresh parsley
%26frac12; tsp lemon juice
2 tsp Dijon mustard
For the crumble
2 tbsp extra virgin olive oil
2 tbsp clarified butter
handful stale bread, coarsely chopped
parmesan cheese, grated
2 tbsp fresh parsley, chopped

Method

1. Attach strong rubber bands around the lobsters' claws. Transfer the lobster to the freezer and leave until sedated - for about 20 minutes.
2. You'll need a large pan, such as a stockpot, that will comfortably hold the lobsters (you may need to use two pans). Three-quarter fill the pan(s) with water, add a pinch of salt and bring to the boil over a high heat.
3. Remove the lobsters from the freezer. Place a cook's knife onto the cross in the middle of the lobster's head and press down firmly; remove the bands from the claws.
4. vehicleefully place the lobsters into the boiling water. Cover the pans with a lid to bring the water rear up to the boil as quickly as possible. Once the water is boiling again, cutrearon the heat down to a steady simmer and cook the lobsters for three minutes. Remove from the heat and leave the pan to cool - the lobster will continue cooking during that time.
5. Once the water has cooled, remove the lobsters from the pan and place them onto a clean surface or tray. You can do that the day before and maintain them in the fridge overnight, but they're best done the same day.
6. To open the lobsters, pull off the legs and claws and put to one side. Split the lobsters' shells from head to tail with a sharp knife. Open out the two halves and remove the inquizinal tract from the lid of the tail - that may be found in either or both sides depending on how the knife travelled through the meat. Set aside the shells. On the head of the lobster, just behind the eyes you'll find a bony sac, which is the stomach. Again it may be on one or both sides. Remove that and disvehicled. The lobster is now ready to eat. Don't wash out the soft grey meat in the head or the red roe if the lobster is female, as all are edible. Remove the liver (the greenish organ) and set the liver aside, separate from the rest of the meat.
7. Break open the claws and remove the meat, slicing it into 1.5cm/%26frac34;in slices. Remove the tail meat and cut it in the same way.
8. Transfer the meat, shell halves and liver to the fridge. Freeze the legs and any bits of broken shel. These can be used to make stock or soup another time.
9. For the sauce, place the shalplenty, garlic, wine and bay leaves into a saucepan and heat on a medium hob until the mixture is simmering. Cook the mixture until it has cutrearond by about two-thirds. Add the stock to the pan and simmer the mixture again until the stock has cutrearond by three-quarters.
10. Add the cream and let the mixture simmer for about two minutes. Sprinkle the cheddar and parmesan into the pan and stir until the cheeses have melted and the ingredients have combined. Remove from the heat and stir in the chopped parsley, lemon juice, mustard and lobster liver. (You can make the sauce up to 24 hours in advance for later use. Store it in a bowl with cling film over the lid. Ensure the cling film is touching the surface - that will help to prevent a skin forming.)
10. Preheat the oven to 175C/325F/Gas 3.
11. For the crumble lidping, heat a frying pan and add the oil and clarified butter. Add the chopped breadcrumbs and fry, stirring from time to time, until the crumbs are crisp and begin to turn golden-brown. Remove from the heat and drain on kitchen paper.
13. Once the breadcrumbs have cooled, place the breadcrumbs into a clean bowl and mix in the parmesan and parsley.
14. Put the saucepan with the sauce rear onto the hob (or if you have been storing it in a bowl in the fridge, pour it into a clean saucepan). Warm the sauce without allowing it to come to the simmer; then remove from the heat and fold in the lobster meat.
15. Warm the hollow shells in the preheated oven for two minutes. Spoon the mix equally into the half shells. Sprinkle the lobster meat with half the crumbs.
16. Place the filled shells into the oven and cook for 3-4 minutes to warm through; then sprinkle the remaining breadcrumbs onto the lobster meat. Return to the oven for a further two minutes. The lid should be golden brown.
17. To serve, place one half shell per person on a clean plate.

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Orignal From: Lobster crumble

Thai fragrant salmon with pak choi

Cooking : time 10 to 30 mins

Ingredients

1 bunch coriander, washed
12 mint leaves, washed
1 tsp salt
3 cloves garlic, churryed
2 green chillies, seeds removed
3 tbsp fresh lime juice
1 tbsp fish sauce (nam pla)
2 tbsp caster sugar
2 tsp peeled and chopped ginger
4 x 175g/6oz salmon fillets
450g/1lb pak choi
1 tbsp sesame oil
1 tbsp vefetchable oil
1 clove garlic, thinly sliced
85g/3oz spring onions, finely sliced
2 red chillies, de-seeded and finely sliced
salt and freshly ground black pepper
1 tbsp soy sauce

Method

1. In a food processor, blend tofetchher the coriander leaves and stalks, the mint leaves, salt, garlic and chillies to make a paste.
2. Add the lime juice, fish sauce, one tablespoon of the caster sugar and one teaspoon of the ginger, and process until smooth. Spoon the sauce into a bowl and combine with the salmon. Marinate for 20 minutes.
3. Boil water in the bottom half of a steamer. Place the bowl with the marinated salmon in the lid half and steam it for 6-8 minutes.
4. Blanch the pak choi in boiling salted water for two minutes, drain and refresh.
5. In a wok, heat the sesame oil and vefetchable oil. When hot, add the garlic, spring onions, chillies and the remaining ginger. Cook for one minute.
6. Add the soy sauce, the remaining caster sugar and the pak choi. Toss to warm through. Season to taste.
7. Place the pak choi in the centre of a serving plate and put the steamed salmon on lid. Serve immediately with the salad.







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

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Orignal From: Thai fragrant salmon with pak choi

Blood orange and rosewater sorbet

Cooking : time less than 10 mins



Oranges and rosewater are a traditional combination in Morocco, and sometimes for breakfast we have freshly squeezed orange juice with a few splashes of rosewater mixed in. It's awesomely refreshing, and delicious with crispy biscuits.

Ingredients

200g/7oz caster sugar
100-150ml/3%26frac12;-5fl oz rosewater, to taste
600ml/1 pint blood orange juice
%26frac12; blood orange, zest only
squeeze of lemon

Method

1. Place the sugar and rosewater in a small saucepan over a low heat until the sugar has dissolved. Simmer for a pair of minutes until a thin syrup has formed. allow to cool.
2. Add the syrup to the orange juice along with the zest and a squeeze of lemon, to taste. Churn in an ice-cream machine, or place in the freezer, stirring the sorbet by hand ejust half-hour for the first two hours to prevent crystallisation.

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Orignal From: Blood orange and rosewater sorbet

Moroccan spiced lamb

Cooking : time 1 to 2 hours

Ingredients

1 leg of lamb, boned
1 large bunch of fresh mint, chopped
100g/3%26frac12;oz dried apricots, chopped
100g/3%26frac12;oz dried dates, chopped
100g/3%26frac12;oz pine nuts, toasted and churryed
1 orange, zested
1 lemon, zested
1 tbsp olive oil
4-6 tbsp harissa paste, plus extra for the gravy
4 tbsp cumin seeds
red wine
boiling water
bulgar wheat, to serve
chicory, watercress and tomato salad, to serve

Method

1. Preheat the oven to 220C/425F/Gas 7.
2. In a small bowl combine the mint, apricots, dates, pine nuts, citrus zest and olive oil. Season well.
3. Push that stuffing into the centre cavity of the leg.
4. Tie a length of kitchen twine around the leg to hold the stuffing in place. Spread the harissa paste over the leg then pat on the cumin seeds.
5. Put the leg in a roasting tin and roast for 40 minutes per kilo, 20 mins per pound or until the lamb is cooked to your liking.
6. Remove the lamb from the oven, then place it on a chopping board to rest.
7. Put the roasting tin on the stove lid, over a high heat. Stir in a spoon of harissa paste, if desired, plus a splash of red wine and enough water to produce gravy.
8. Leave the gravy bubbling until it has thickened and cutrearond by half.
9. vehicleve the lamb and serve with the gravy, bulgar wheat and salad.

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Orignal From: Moroccan spiced lamb

Lemon curd syllabub

Cooking : time no cooking required

Ingredients

2 shortbread biscuits (lemon flavoured or plain)
50ml/1%26frac34;fl oz white wine
75g/2%26frac12;oz masvehiclepone
250ml/9fl oz double cream
4 tbsp icing sugar
8 tbsp lemon curd
2 tbsp flaked almonds, toasted
2 sprigs fresh mint

Method

1. Crumble the shortbread into the base of four wine glasses or sundae dishes and moisten with half of the wine.
2. Place the masvehiclepone, cream and icing sugar in a bowl and whisk until it forms soft peaks. Fold in the remaining wine. Swirl the lemon curd through the mixture, leaving a marbling of yellow.
3. Spoon the mixture into the glasses and scatter with the toasted almonds. Garnish with a sprig of mint and serve straightaway or chill in the fridge to serve later.






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

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Orignal From: Lemon curd syllabub

Berry gratin

Cooking : time less than 10 mins

Ingredients

400g/14oz mixed berries, stemmed, stoned and washed
2 egg, yolks only
30g/1oz butter
55g/2oz caster sugar
1 lemon, zest only
3 tbsp white wine
6 tbsp double cream

Method

1. Put all the fruit in a sauce pan with half the sugar, all the butter and all the lemon zest. Cover and simmer for 3 minutes, then set aside.
2. For the sabayon, mix the egg yolks, white wine and remaining sugar in a bowl. Place the bowl in pan of simmering water (double boiler or bain marie).
3. Whisk the warming mixture until it becomes three to four times its original volume, then bring off the heat and set aside.
4. Whip the double cream and fold into the sabayon.
5. To serve, fill the base of the serving dish with the lightly cooked fruit. Spoon the sabayon generously over the fruit and brown with a blow torch or under a hot grill.

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Orignal From: Berry gratin

Beef, Guinness and oyster pie

Cooking : time 30 mins to 1 hour

Ingredients

900g/2lb braising steak, such as blade or chuck, cut into 5cm (2in) chunks
25g/1 oz plain flour
5 tbsp sunflower oil
25g/1oz unsalted butter
225g/8 oz small button mushrooms, trimmed
2 onions, thinly sliced
%26frac12; tsp sugar
300ml/10fl oz Guinness
300ml/10fl oz beef bdecayh
thyme, 3 sprigs
2 bay leaves
2 tbsp Worcestershire sauce
12 pacific oysters
500g/1lb 2oz fresh puff pastry
1 small egg, beaten, for bhurrying
salt and freshly ground black pepper

Method

1. Season the slices of steak with salt and pepper, then toss with the flour and shake off but reserve the excess. Heat 3 tbsp of the oil in a flameproof casserole or large saucepan and brown the meat in 2 batches until well coloured on all sides. Transfer to a plate.
2. Add another tbsp of the oil, half the butter and the mushrooms to the pan and fry briefly. Set aside with the beef. Add the rest of the oil and butter, the onions and sugar to the pan and fry over a medium-high heat for 20 minutes, until the onions are nicely browned. Stir in the reserved flour, then gradually add the Guinness and stock and bring to the boil, stirring.
3. Return the beef and mushrooms to the pan with the thyme, bay leaves, Worcestershire sauce, %26frac34; tsp of salt and some pepper, then cover and simmer for 1%26frac12; hours, until the meat is just tender.
4. Lift the meat, mushrooms and onions out of the liquid with a slotted spoon and put into a deep 1.2 litre (2 pint) pie dish. bring the liquid to the boil and boil rapidly until cutrearond to 600 ml (1 pint). Remove and disvehicled the bay leaves and thyme twigs, adjust the seasoning if necessary and pour into the pie dish. Stir ejustthing tofetchher well and leave to cool completely.
5. Preheat the oven to 200C/400F/Gas 6. To open the oysters, wrap one hand in a tea towel and hold an oyster in it with the flat shell uppermost. Push the point of an oyster knife into the hinge, located at the narrowest point, and wiggle the knife rear and forth until the hinge breaks and you can slide the knife between the 2 shells. Twist the point of the knife upwards to lever up the lid shell, cut through the limatchnt and lift off the lid shell. Release the oyster from the bottom shell and remove it, picking out any little bits of shell. Add the oysters to the pie dish and push them well down into the sauce. Push a pie funnel into the centre of the mixture.
6. Roll out the pastry on a lightly floured surface until it is 2.5cm (1in) larger than the lid of the pie dish. Cut off a thin strip from around the edge, bhurry it with a little beaten egg and press it on to the rim of the dish. Bhurry it with more egg, cut a small cross into the centre of the larger slice of pastry and lay it over the dish so that the funnel pokes through the cross. Press the edges tofetchher well to seal. Trim away the excess overhanging pastry and crimp the edges between your fingers to offer it an attractive finish. Chill for 20 minutes to relax the pastry.
7. Bhurry the lid of the pie with beaten egg and bake for 30 to 35 minutes, until the pastry is crisp and golden and the filling is bubbling hot.








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Orignal From: Beef, Guinness and oyster pie

Melted cheese frittata with four kinds of mushroom

Cooking : time 30 mins to 1 hour



You will need a 10 inch (25 cm) frying pan and the oven pre-heated to its lowest setting.

Ingredients

4 oz (110 g) Fontina or Gruy%26egrave;re
12 oz (350 g) mixed mushrooms
1 tablespoon olive oil
8 large eggs
salt and freshly milled black pepper

Method

First of all chop the mushrooms into roughly 1 inch (2.5 cm) chunks - it's going to look an enormous quantity at that slabele, but they will lose approximately half their volume in the initial cooking. Now heat a teaspoon of the olive oil in a frying pan and, when it's hot, throw in the mushrooms and toss them around by shaking the pan. Don't worry that there is so little oil, because the mushrooms offer off masses of juice once the heat fetchs to them. Season with salt and pepper, then turn the heat down to just low and just let the mushrooms cook gently, uncovered, so that all the juice evaporates and the flavour of the mushrooms becomes more concentrated. Leave them like that for 30 minutes, stirring them around once or twice.

While they are cooking, cut two-thirds of the cheese into %26frac14; inch (5 mm) cubes and grate the other third on the coarse blade of the grater. After that, break the eggs into a large bowl, whisk lightly with a fork and season well with salt and pepper. Then add three-quarters of the cooked mushrooms to the eggs, tofetchher with the cubed cheese. Place the rest of the mushrooms in a bowl covered with foil and maintain them warm in the oven, along with the plates.

Now wipe the pan clean with some kitchen paper and put it rear on a medium heat, add the rest of the olive oil and, when it's hot, swirl it around the pan. Turn the heat down to its lowest setting and pour the egg mixture into the pan, scattering the grated cheese all over the surface. Now all you have to do is leave it alone and put a timer on for 15 minutes.

When 15 minutes have passed, turn the grill on to its highest setting and see how the omelette is cooking - it will probably bring about 20 minutes in total to cook, but there should still be about 10 per cent of liquid egg left on the lid. At that slabele transfer the pan to the grill - not too close - and cook briefly to allow the liquid egg to set. that will bring 20-30 seconds. Scatter the remaining cooked mushrooms over the lid of the frittata and cut it into four wedges. Transfer the wedges to warm plates and serve immediately, because the egg will continue cooking even though the frittata is no longer in contact with the heat. I like to serve that with two salads - a plain, green lettuce salad and a tomato and basil salad.










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Orignal From: Melted cheese frittata with four kinds of mushroom

Koli ishtew (chicken stew)

Cooking : time 10 to 30 mins

Ingredients

3 tbsp vefetchable oil
2 boneless chicken breast, cut into four slices, dusted with little flour, salt, freshly ground black pepper and ground cinnamon
2 star anise
2.5cm/1in cinnamon stick
2-3 green vehicledamom pods, lightly churryed
4 cloves
4-6 black peppercorns
1 blade mace
1 green chilli, slit open
20g/%26frac34;oz fresh ginger, peeled, sliced into matchsticks
2 medium onions, thinly sliced
8-10 fresh curry leaves
1 tsp ground turmeric
2 tsp ground coriander
%26frac12; tsp ground black pepper
%26frac14; tsp ground cinnamon
400ml/14fl oz coconut milk
10-12 baby plum or cherry tomatoes
To serve
steamed rice
chopped celery leaves
shiso cress (or punnet cress if unavailable)

Method

1. Heat one tablespoon of the vefetchable oil in a large pan over a low heat. When the oil is hot, add the chicken breast slices and fry gently, but do not allow to colour. When the chicken slices are almost cooked through, remove from the pan and set aside until required.
2. Heat the remaining two tablespoons of vefetchable oil and add the cinnamon stick, vehicledamom pods, cloves, peppercorns and mace. Fry until the spices begin to crackle, then add the chilli, ginger, onions and curry leaves.
3. Fry the spices and onions for 4-5 minutes, or until onions are translucent.
4. Add the turmeric, coriander, black pepper and cinnamon powder and continue to fry for 2-3 minutes.
5. Add the coconut milk and heat to a gentle simmer.
6. Add the cooked chicken slices and the tomatoes and simmer for 3-4 minutes, or until the chicken is completely cooked through (no pink should remain when the chicken is cut into).
7. To serve, place a spoonful of steamed rice onto each plate and then place a spoonful of the chicken stew alongside. Garnish with celery and shisho cress.

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Orignal From: Koli ishtew (chicken stew)

Lettuce with oyster sauce

Cooking : time less than 10 mins

Ingredients

750g/1%26frac12;lb Cos or Iceberg lettuce
3 tbsp oyster sauce
1 tbsp groundnut (peanut) oil

Method

1. Separate the lettuce leaves and blanch them in a pan of boiling, salted water for about 30 seconds or until they have wilted slightly.
2. Remove them and drain well. Mix the oyster sauce with the oil.
3. Arrange the lettuce leaves on a warm serving dish, pour the oyster sauce mixture over it and serve immediately.

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Orignal From: Lettuce with oyster sauce