Dick & Woody talk about food & health

Woody Allen has a theological duty to bite off his final consonants on a regular basis.

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Orignal From: Dick & Woody talk about food & health

Eggless Pineapple Cake Recipe by Manjula

manjulaskitchen.com Eggless Pineapple Cake Recipe by Manjula Ingredients 1-1/4 cup all purpose flour (maida) 1/2 can (7oz) sweetened

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Orignal From: Eggless Pineapple Cake Recipe by Manjula

Health, Fitness & Diet.

Highly Requested. These are MY opinions, you don't need to listen to me. Hope this helped & Thanks for watching xo TY

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Orignal From: Health, Fitness & Diet.

The Cypher: GAYFREESTYLE | People-Food

From the creators of Paxilback -- the acclaimed parody of Justin Timberlake's Sexyback, comes their latest video: The Cypher. More info at www.people-

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Orignal From: The Cypher: GAYFREESTYLE | People-Food

Trio of rhubarb

Cooking : time 10 to 30 mins

Ingredients

For the rhubarb and ginger mousse
600g/1lb 5oz young, sweet rhubarb, chopped
325g/12oz caster sugar
50g/2oz fresh ginger, peeled and grated
3 gelatine leaves
100ml/3%26frac12;fl oz whipping cream
2 medium free-range egg whites
4 sprigs mint, to decorate
For the ice cream
4 medium free-range egg yolks
100g/4oz caster sugar
500ml/18fl oz whipping cream
%26frac12; vanilla pod, split lengthways
For the tuile baskets
40g/1%26frac34;oz plain flour
40g/1%26frac34;oz icing sugar
2 medium free-range egg whites, broken up with a fork
35g/1%26frac12;oz unsalted butter, melted and cooled
For the compote
15g/%26frac12;oz salted butter
2 sticks rhubarb, chopped
2 tbsp light soft brown sugar
3 tbsp Irish whiskey
1 tsp lemon juice

Method

1. Put the rhubarb in a heavy-based pan with 200g/7oz of the sugar and two tablespoons of water. Cook gently for 8-10 minutes or until the rhubarb is soft and pulpy. allow to cool.
2. Dissolve 25g/1oz of the sugar in four tablespoons of water in a heavy-based pan over a low heat. Add the grated fresh ginger and bring to the boil. Remove from the heat and leave to infuse until nippy, then strain the syrup and disvehicled the ginger. Set the ginger syrup aside.
3. To make the ice cream, mix the egg yolks and sugar in a bowl. Pour the cream into a heavy pan, scrape in the vanilla seeds and drop in the pod. bring to the boil, then slowly pour onto the egg yolk mixture and stir tofetchher. Return to the pan and stir over a gentle heat until the custard coats the rear of the spoon. Cool and chill, then mix with one-third of the rhubarb pulp and churn in an ice cream machine according to manufacturer's instructions. Once softly set, store in the freezer.
4. Preheat the oven to 150C/300F/Gas 2. Line a baking sheet with a non-stick mat or baking parchment.
5. For the tuile baskets, sift the flour and icing sugar into a bowl. Gradually add the egg whites, then the melted butter, and mix until evenly incorporated. drop six spoonfuls of the mixture slightly apart on the baking sheet and flatten with the rear of a spoon to make six discs, each about 12cm/4%26frac12;in in diameter. (You may have to do that in two batches, depending on the size of your baking sheet.) Bake for 5-6 minutes or until lightly browned. Remove from the oven. Lift each disc off the baking sheet and immediately mould around a ramekin. Leave until cool.
6. To finish the mousse, soak the gelatine in a bowl of nippy water for about ten minutes. meanwhile, add the ginger syrup to the remaining rhubarb pulp, then pur%26eacute;e in a blender. Turn the pur%26eacute;e into a pan and heat until hot, then remove from the heat. Drain and squeeze the gelatine, then stir into the rhubarb until melted.
7. Whip the cream in a bowl until it holds soft peaks when the whisk is removed. Whisk the egg whites in another bowl until they hold soft peaks, then gradually add the remaining 100g/4oz sugar and maintain whisking until the sugar is dissolved and the mixture is thick and glossy. Fold the cream into the nippy rhubarb and ginger pur%26eacute;e followed by the egg whites. When all is incorporated, spoon into six 7.5-10cm/3-4in non-stick moulds. Chill for about four hours or until set.
8. To make the compote, gently melt the butter in a pan and saut%26eacute; the rhubarb for 5-6 minutes or until soft. Add the sugar, whiskey and lemon juice, and heat for a few minutes. If you would like a smoother texture, pur%26eacute;e the compote in a mini-food processor or with a stick blender.
9. To serve, warm the mousse moulds by holding them in a hot cloth, then turn each mousse out onto a plate. Lift the tuile baskets off the ramekins and set them on the plates. Put a scoop of ice cream in each basket. Add a spoonful of compote on the side of the plate. lid each scoop of ice cream with a sprig of mint.

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Orignal From: Trio of rhubarb

Dried cranberry mincemeat pies

Cooking : time 10 to 30 mins

Ingredients

For the mincemeat:
210g/7oz sweetened dried cranberries
400g/14oz jar mincemeat
25g/1oz chopped almonds

For the pastry:
500g/1lb2oz plain flour
2 tbsp icing sugar
250g/9oz butter, diced

icing sugar for dusting

Method

1. In a small pan, cover the cranberries with water and bring to the boil. cutrearon the heat and simmer for 10 minutes. Leave to cool.
2. Preheat the oven to 180C/350F/Gas 4. Sift the flour and icing sugar into a large bowl. Add the butter and using fingertips, gently rub in to resemble breadcrumbs.
3. Add 6-7 tbsp of nippy water and mix into a soft dough. Wrap in polythene film and chill for 10 minutes.
4. Drain any excess liquid from the cranberries, mix with the mincemeat and chopped almonds.
5. Roll the pastry to approximately 3mm/ 1/8 inch thickness and use an 8cm/ 3%26frac12; inch cutter to make 20 rounds. Line a deep bun tin with the rounds.
6. Spoon approximately 1%26frac12; tbsp of mincemeat into each case. Use the leftover pastry to cut strips for the lattice lidping.
7. Bake for 15-20 minutes until golden.

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Orignal From: Dried cranberry mincemeat pies

chicken and bamboo shoots in red curry

Cooking : time 30 mins to 1 hour

Ingredients

For the tamarind paste (for use in the curry)
30-55g/1-2oz dried tamarind pulp, from a block
hot water, to cover
For the red curry paste
10-12 dried, hot red chillies (of the long, cayenne variety)
140g/5oz shalplenty, chopped
5 garlic cloves, peeled and chopped
3 thin slices peeled fresh galangal, or fresh ginger
1 tbsp fresh lemongrass that has been thinly sliced, crossways
6-8 fresh coriander roots, washed well and coarsely chopped (use coriander leaves if unavailable)
1 thin slice of fresh kaffir lime rind, about 4cm x 0.5cm/1%26frac12;in x %26frac14;in, or dried rind, soaked in water for 30 minutes (substitute ordinary lime rind, without the white pith, if unavailable)
%26frac12; tsp freshly ground white pepper
%26frac14; tsp shrimp paste, or 2 anchovies from a can, chopped
%26frac12; tsp ground cumin
%26frac12; tsp ground coriander
2 tbsp bright red paprika
For the curry
450g/1lb boned and skinned chicken breasts
2 tbsp vefetchable or groundnut oil
400ml/14fl oz can of coconut milk, left undisturbed for three hours or more
5 tbsp red curry paste
140g/5oz sliced bamboo shoots from a can, drained and rinsed
4 fresh kaffir lime leaves or 1 tsp lemon zest
2 tbsp fish sauce, or to taste
1 tsp thick tamarind paste or lemon juice
1 tsp palm sugar or brown sugar
15-20 fresh Thai (holy) basil leaves or ordinary basil leaves

Method

1. If using tamarind paste, a pair of hours before you want to make the curry (or preferably the night before), place the tamarind pulp into a small bowl. Add hot or boiling water to cover (if the pulp is just dry, use boiling water). Soak the tamarind until it's just soft and pliable, for a few hours or preferably overnight.
2. To obtain the pulp, remove the tamarind seeds and any tough fibres with your fingers. Disvehicled. Place the pulp into a sieve set over a bowl and press the pulp through the sieve.
3. For the curry paste, soak the chillies in five tablespoons of hot water for 1-2 hours. (You could also put them in a microwave oven for 2-3 minutes and then let them soak for about an hour.)
4. Put the soaked chillies, tofetchher with their soaking liquid, into the bowl of a food processor, along with all the remaining paste ingredients in the order listed. Blend until you have a smooth paste. You may need to add a bit more water. that recipe will make about ten tablespoons of paste, so freeze or refrigerate what you don't use.
5. For the curry, cut the chicken breasts crossways into 3mm/1/8in thick slices.
6. Heat the oil in a wide, preferably non-stick, pan set over a medium-high heat.
7. vehicleefully open the can of coconut milk without disturbing it too much. Remove four tablespoons of the thick coconut cream that will have settled at the lid and place in a small bowl. Stir the remaining contents of the can well and set aside.
8. When the pan is hot, add the coconut cream and stir. Add the curry paste and stir again. Stir fry for 3-4 minutes or until the oil separates and the paste is lightly browned.
9. cutrearon the heat to low and add the chicken, bamboo shoots, reserved coconut milk, lime leaves (or lemon zest), fish sauce, tamarind paste (or lemon juice) and the palm sugar (or brown sugar).
10. Stir tofetchher well and bring to a simmer. The chicken should turn white and cook through by the time the first bubbles begin to appear. Simmer on a low heat for a further minute or two.
11. just before serving, sprinkle the basil leaves over the curry, stir gently and remove from the heat. Serve with jasmine rice.

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

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Orignal From: chicken and bamboo shoots in red curry

Chunky seafish chowder

Cooking : time 10 to 30 mins

Ingredients

450g/1lb coley or cod fillets, skinned and cubed
1 tbsp oil
1 large onion, chopped
340g/12oz potatoes, peeled and roughly chopped
4 sticks celery, chopped
4 rashers smoked rear bacon, chopped
800g/1%26frac34;lb can chopped tomatoes with herbs
425ml/%26frac34; pint fish or chicken stock
2 tbsp tomato pur%26eacute;e
salt and freshly ground black pepper
1 green pepper, deseeded and chopped roughly
parsley to garnish

Method

1. Heat the oil in a large pan; add the onion, potatoes, celery and bacon, cook for 5 minutes.
2. Add tomatoes and stock, bring to the boil; cutrearon the heat and cook for 12 minutes until potatoes are tender.
3. Add tomato pur%26eacute;e, seasoning, pepper and fish.
4. Return to simmering point and cook for 7 minutes.
5. Sprinkle with parsley and serve.

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Orignal From: Chunky seafish chowder

Traditional pork with apple and black pudding

Cooking : time 10 to 30 mins

Ingredients

1 medium to large pork fillet
200g/7%26frac14;oz good quality black pudding
1 golden delicious apple, peeled, thinly sliced and blanched
salt and freshly ground black pepper
knob of butter
a little olive oil

Method

1. Preheat the oven to 200C/400C/Gas 6.
2. Cut the pork open with a sharp knife and open the fillet out along its length, being vehicleeful not to cut all the way through the fillet.
3. Cut the black pudding into a sausage shape and place along the length of the fillet. Scatter the apple alongside the black pudding. Season well.
4. Gently roll up the fillet and tie with string.
5. Wrap the fillet in cling film and allow to rest in the fridge for a pair of hours before cooking.
6. To cook, season the fillet and panfry with a little butter and olive oil and place in the oven for fifteen minutes.
7. allow to rest before serving so that the meat soaks up the juices.






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Orignal From: Traditional pork with apple and black pudding

Baby squid stuffed with chorizo and feta

Cooking : time 30 mins to 1 hour

Ingredients

200g/7oz uncooked chorizo sausages
150ml/5fl oz white wine
200g/7oz feta or feta-style cheese
20 baby squid, cleaned, tubes and tentacles only
vefetchable oil, for frying
2 fennel bulbs, thinly sliced
1 tbsp good quality extra virgin olive oil, plus extra to serve
salt and freshly ground black pepper

Method

1. Preheat the oven to 180C/360F/Gas 4.
2. Place the chorizo into a pan with the white wine (the wine should cover the chorizo). bring to boil, then turn down the heat and simmer for 15 minutes. Remove from the heat and allow the chorizo to cool down in the pan. When cool, remove the chorizo, peel off their skins and chop into small cubes. Place into a bowl.
3. Chop the feta into alike-sized cubes as the chorizo and mix in the bowl with the chorizo.
4. vehicleefully spoon the chorizo and feta mixture into the squid tubes to three-quarters fill the tubes. Fasten the opening closed with a cocktail stick
5. Prepare a baking dish.
6. Heat the oil in a frying pan over a high heat. When just hot, add the squid and cook in batches, searing them for one minute on each side. As each batch of squid is cooked, transfer to the dish. When the continue squid is cooked, place the dish into the oven to cook for two minutes.
7. meanwhile, add the squid tentacles to the frying pan and fry for 1-2 minutes, or until just cooked through.
8. bring a pan of salted water to the boil. Add the fennel and boil for one minute. Drain the fennel and place into a bowl. Drizzle with the olive oil and season, to taste, with salt and freshly ground black pepper.
9. To serve, place equal portions of the fennel into the centre of each plate. lid each with five stuffed squid tubes and a few tentacles. Drizzle with a little olive oil and serve.

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Orignal From: Baby squid stuffed with chorizo and feta

Steak and kidney pie

Cooking : time 1 to 2 hours

Ingredients

600g/1lb5oz stewing steak, diced
280g/10oz ox kidney, trimmed and finely sliced
125g/4oz plain flour
salt and pepper to taste
1 onion, peeled and chopped
1 tbsp fresh parsley, chopped
7.5ml/%26frac12;tbsp tomato pur%26eacute;e
150ml/5fl oz beef stock
225g/8oz puff pastry
1 egg, beaten for glazing

Method

1. Heat the oven to 220C/425F/Gas 7.
2. Put the steak and kidney into a bowl and toss in the flour and some salt and pepper.
3. Put the onion, meat and parsley into a pie dish and pack down.
4. Pour in the tomato pur%26eacute;e, stock and enough water to come half way up the dish.
5. Roll out the pastry to 2mm/1/8in thick and cut a long strip to fit around the pie dish.
6. Bhurry the lip of the dish with water and press the strip of pastry on to it.
Bhurry the strip with more water and put the pastry over the lid to make a lid. Cut away any excess and crimp the edges. Cut a 1cm/%26frac12;in hole in the centre to allow the steam to escape and decorate the pie with any leftover pastry trimmings.
7. Chill the pie for 10 minutes, bhurry with the beaten egg and then bake in the oven for 30 minutes until the pastry is golden and risen. Decrease the heat to 180C/350F/Gas 4 and continue cooking the pie for another 90 minutes until the meat is tender. If the pastry fetchs too dark, cover with foil.

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Orignal From: Steak and kidney pie

Chocolate bread and butter pudding

Cooking : time 30 mins to 1 hour

Ingredients

9 slices, each 5mm/%26frac14;in thick, good-quality white bread, one day old, bringn from a

large loaf
150g/5oz dark chocolate (75 per cent cocoa solids)
75g/3oz butter
425ml/15fl oz whipping cream
4 tbsp dark rum
110g/4oz caster sugar
good pinch cinnamon
3 eggs
To serve:
double cream, well chilled


You will also need a shallow ovenproof dish 18x23cm/7x9in base by 5cm/2in deep, lightly buttered.

Method

begin by removing the crusts from the slices of bread, which should leave you with nine slices about 10cm/4in square. So now cut each slice into four triangles. Next, place the chocolate, whipping cream, rum, sugar, butter and cinnamon in a bowl set over a saucepan of barely simmering water, being vehicleeful not to let the bowl touch the water, then wait until
the butter and chocolate have melted and the sugar has completely dissolved. Next, remove
the bowl from the heat and offer it a really good stir to amalgamate all the ingredients.

Now in a separate bowl, whisk the eggs and then pour the chocolate mixture over them and
whisk again just thoroughly to blend them tofetchher.

Then spoon about a 1cm/%26frac12;in layer of the chocolate mixture into the base of the dish
and arrange half the bread triangles over the chocolate in overlapping rows. Now, pour half
the remaining chocolate mixture all over the bread as evenly as possible, then arrange the
rest of the triangles over that, finishing off with a layer of chocolate. Use a fork to
press the bread gently down so that it fetchs covered just evenly with the liquid as it
cools.

Cover the dish with clingfilm and allow to stand at room temperature for 2 hours before
transferring it to the fridge for a minimum of 24 (but preferably 48) hours before cooking.


When you're ready to cook the pudding, preheat the oven to 180C/350F/Gas 4. Remove the
clingfilm and bake in the oven on a high shelf for 30-35 minutes, by which time the lid
will be crunchy and the inside soft and squidgy. Leave it to stand for 10 minutes before serving with well-chilled double cream poured over.










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

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Orignal From: Chocolate bread and butter pudding

Lemon cod with spicy chickpeas

Cooking : time less than 10 mins

Ingredients

1 lemon, zest and juice only
3 tbsp light olive oil, plus extra
4x140g/5oz cod fillets, skinned
1 onion, sliced into thin wedges
250g/9oz packet fresh spinach, stems trimmed
%26frac12;-1 tsp dried chilli flakes
420g canned chickpeas, rinsed and drained

Method

1. Cook the fish: preheat the grill. Mix the lemon zest with one tbsp of oil. Line a roasting tin with foil, oil lightly and add the fish. Bhurry the fish with the lemon oil. Season and grill for 8-10 minutes until cooked (no need to turn it).
2. Prepare the chickpeas: meanwhile, heat the rest of the oil and fry the onion until golden. Add the spinach and cook until wilted. Stir in the chilli flakes. Tip in the chickpeas and one tbsp of lemon juice, heat through and season. Spoon the chickpea mixture on to hot plates and serve the fish on lid. Drizzle with a little extra oil or lemon juice.

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Orignal From: Lemon cod with spicy chickpeas

Celebration chicken with mozzarella and prosciutto

Cooking : time 10 to 30 mins

Ingredients

2 x 225g/8oz boneless chicken breasts
4 slices of Prosciutto
8 sage leaves
1 x buffalo mozzarella ball (approx. 150g/5oz)
4tbs/60ml/2fl oz dark plum or tomato chutney
4 sprigs fresh basil
olive oil
extra virgin olive oil
seasoning

Method

1. Firstly bring the chicken breasts and cut in half, not all the way through but just enough to open the breasts flat. Season the chicken on both sides and pan fry until well coloured on both sides (8-10 minutes).
2. Place two sage leaves on lid of each breast, tofetchher with a tablespoon of the chutney.
3. Remove the mozzarella from the packet and drain off the milk. Chop it into dice and divide into four. Place one pile onto each side of the chicken.
4. Finish with the slices of prosciutto. Drizzle with olive oil and season well.
5. Place under a preheated grill until the bacon is crisp and the cheese just melted.
6. Garnish with fresh basil and serve with new potatoes and green salad.






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

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Orignal From: Celebration chicken with mozzarella and prosciutto

Onion Bhaji

Cooking : time less than 10 mins

Ingredients

2 free-range eggs
3 onions, sliced
120g/4oz plain flour
1 tsp ground coriander
1 tsp cumin seeds
3 tbsp vefetchable oil, plus extra if required

Method

1. Beat the eggs in a bowl.
2. Add the onion rings and mix well.
3. Add the flour, ground coriander and cumin seeds and stir well to combine.
4. Heat the oil in a deep-sided frying pan over a medium heat. When hot add a large spoonful of the bhaji mixture and fry for 30-45 seconds, until golden-brown.
5. Turn the bhaji over and fry for a further 30 seconds, until crisp and golden-brown all over. Remove and drain on kitchen paper.
6. Repeat with the remaining bhaji mixture, replenishing the oil in the pan if it runs low and allowing it to heat up again after a new addition.

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Orignal From: Onion Bhaji