Tuesday, June 2, 2009

Fast Food Nation - Richard Linklater interview



Interview with Richard Linklater about his junk food drama Fast Food Nation. Full article here: www.bbc.co.uk

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Diet Pepsi Max Head Nod Super bowl XLII Commercial ad 2008



Head nod, bobble heads, sleepy, what is love, power, energy, head nod, NFL, Super bowl, XLII, Commercial, ad, 2008,

Orignal From: Diet Pepsi Max Head Nod Super bowl XLII Commercial ad 2008

Handvo (Handwa) Gujarati Snack Recipe



Detailed Recipe: showmethecurry.com

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Bizarre Foods - Tanzania Premiere



Andrew Zimmern kicks off the new season of Bizarre Foods with a trip to the beautiful Tanzania. Here he tries some of the traditional local fare, including soup with goat lungs, heart, and liver, and cow stomach, intestines and tongue. Tune in Tuesday, April 14th, at 10 E/P! www.travelchannel.com

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Oprah Winfrey Ordered to Diet for Vogue Cover



Vogue editor Anna Wintour admits on 60 Minutes that she told Oprah Winfrey to lose 20 pounds for her photo shoot.

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HOMEGROWN REVOLUTION - Radical Change Taking Root



homesteaders at www.PathtoFreedom.com Or on their online journal at www.urbanhomestead.org Since the early 80's the Dervaes family has slowly transformed their ordinary city lot into a self sufficient urban homestead. (NOTE: This video's creation, concept, layout, sound pickups and editing was done in a marathon session of just three days so please excuse any choppy editing! ) VIDEO FOOTAGE COURTESY OF Path to Freedom Treehugger TV CBS2 / KCAL9 SPA8 / Chris Klonecke Gina Angelique / Chris Hall ...

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Seasoned Onion Rice (Vagharelo Bhaat) - Indian Recipes



Detailed Recipe: showmethecurry.com

Orignal From: Seasoned Onion Rice (Vagharelo Bhaat) - Indian Recipes

Hazelnut cake

Cooking : time 30 mins to 1 hour



Torta di Nocciole


Ingredients

200g/7oz butter
55g/2oz plain flour
250g/9oz caster sugar
8 large eggs, separated
250g/9oz hazelnuts, roasted, shelled and ground
250g/9oz ricotta cheese
4 tsp lemon peel, grated
For the glaze:
12 tbsp apricot jam
2 tbsp water, to mix with jam
bitter chocolate, grated
masvehiclepone
icing sugar





Method

1. Preheat the oven at 180C/350F/Gas 4.
2. Grease and flour a round shallow 25cm/10in non-stick cake tin.
3. In a large bowl beat the butter and half of the sugar. Add the egg yolks and continue to beat until light and fluffy. Fold in the sieved flour.
4. In a separate bowl beat the ricotta lightly with a fork, add the ground hazelnuts and lemon peel. Add that to the egg and flour mixture.
5. In another bowl whisk the egg whites until stiff. Fold in the remainder of the sugar. Fold in the ricotta mixture just vehicleefully.
6. Pour the mixture into the greased and floured cake tin and bake for 30-40 minutes. allow to cool, remove from the tin and place on a plate.
7. To make the glaze, place the jam with the water in a small pan over a gentle heat to dilute until you fetch a smooth, fairly runny consistency.
8. Bhurry over the lid of the cake and sprinkle with the grated chocolate.
9. Serve with sweetened masvehiclepone cream if desired.


















Orignal From: Hazelnut cake

Coriander and garlic bread

Cooking : time less than 10 mins






Ingredients

2 tbsp chopped fresh coriander
3 tbsp vefetchable oil
1 garlic clove
salt, to taste
4 slices bread, sliced on the diagonal





Method

1. Using a pestle and mortar, blend the coriander, oil, garlic and salt to a loose paste (allow some coriander leaves to remain whole for texture).
2. Heat a chargrill pan over a high heat. Add one of the bread slices and grill for 1-2 minutes on each side, or until the bread is toasted and golden-brown on both sides. Repeat with the remaining bread slices.
3. Remove the bread slices from the pan and bhurry them all over with the coriander oil. Serve immediately with the Anglo-Indian tomato soup.


















Orignal From: Coriander and garlic bread

Goats' cheese and shallot tarte tatin with salad

Cooking : time 10 to 30 mins






Ingredients

For the goats' cheese and shallot tarte tatin
50g/2oz butter
2 tsp caster sugar
2 sprigs thyme
3 banana shalplenty, peeled and sliced lengthways
250g/9oz ready-made puff pastry, rolled to 5mm/%26frac14;in thick
75g/3oz soft goats' cheese
200g/7oz firm goats' cheese
For the salad
25g/1oz clear honey
2 tbsp truffle oil
1 tbsp extra virgin olive oil
%26frac12; lemon, juice only
salt and freshly ground black pepper
1 punnet micro cress or mustard cress
50g/2oz lamb's lettuce





Method

1. Preheat the oven to 200C/400F/Gas 6.
2. For the goats' cheese and shallot tarte tatin, heat two small ovenproof blini pans until hot. Divide the butter and caster sugar between the two pans and heat until the sugar and butter have melted and the mixture has begined to vehicleamelise and turn golden-brown.
3. Place a sprig of thyme in each pan and add the shalplenty to the two pans.
4. Cook for 3-4 minutes until the shalplenty are just beginning to turn brown.
5. meanwhile, place the pre-rolled pastry onto a clean, floured surface and crumble the soft goats' cheese over half of the pastry.
6. Fold the pastry in half to cover the goats' cheese and roll out to 5mm/%26frac14;in thick again.
7. Using a sharp knife, cut out two circles of pastry so they are slightly larger than the circumference of the blini pans.
8. Cover each pan with a pastry round and tuck the edges inside the pan and around the shalplenty.
9. Transfer to the oven and bake for 15-20 minutes, until the pastry is golden-brown and cooked through. Remove and allow to cool slightly.
10. For the salad, place the honey and oils into a small bowl and whisk to combine. Add the lemon juice and season with salt and freshly ground black pepper. Arrange the micro cress or mustard cress and lamb's lettuce in a large bowl and add the dressing to the salad leaves, reserving some for later. Mix well.
11. To finish the tarte tatin, preheat the grill to high. slice the firm goats' cheese in half, place on a grill tray and cook under the grill for two minutes until golden-brown.
12. To serve, turn each tarte tatin out of its blini pan onto the centre of a serving plate, pastry-side-down - bring vehiclee as it will be just hot. lid with the grilled firm goats' cheese and a small handful of dressed salad. Spoon the remaining dressing around the edge of each plate.






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Orignal From: Goats' cheese and shallot tarte tatin with salad

Apple tart with vanilla ice cream

Cooking : time 30 mins to 1 hour






Ingredients

3 Bramley apples, peeled, cores removed, roughly chopped
2 tbsp water
450g/1lb ready-made puff pastry
1 free-range egg yolk, beaten
2 Bramley apples, peeled, cores removed, thinly sliced
75g/3oz butter, melted
4 tbsp caster sugar
To serve
vanilla ice cream
icing sugar, for dusting





Method

1. Preheat the oven to 200C/400F/Gas 6.
2. Place the roughly chopped apples with two tablespoons of water into a lidded pan and cover. Place over a medium heat and bring to a simmer. Cook for a 3-4 minutes until the apples have become light and softened.
3. Whisk the apples to a smooth pur%26eacute;e, then set aside to cool.
4. meanwhile, roll the pastry to a circle about 30cm/12in in diameter. Lightly score an inner circle 1cm/%26frac12;in inside the edge of the pastry.
5. Bhurry the pastry with the beaten egg. Wait one minute, then bhurry the pastry again with more egg.
6. When the apple pur%26eacute;e is nippy, spread it over the inner circle of pastry.
7. Layer the thin slices of apple over the apple pur%26eacute;e.
8. Bhurry the apple slices with the melted butter and sprinkle over the caster sugar.
9. Transfer to the oven to bake for 25-30 minutes, until the pastry is golden-brown and the apples are vehicleamelised.
10. To serve, cut out slices and place into the centre of plates with a ball of ice cream placed alongside. Dust with icing sugar and serve.






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Orignal From: Apple tart with vanilla ice cream

Dolmades

Cooking : time 30 mins to 1 hour






Ingredients

120g/4%26frac14;oz long-grain rice, cooked
250g/8%26frac34;oz minced lamb
1 tsp dried oregano
1 small onion, finely chopped
3 tbsp finely chopped parsley
3 tbsp finely chopped celery
salt and freshly ground black pepper
1 tbsp tomato pur%26eacute;e
250g/8%26frac34;oz preserved, drained vine leaves
2 tomatoes, sliced
2 cloves garlic, sliced
1 lemon, juice only
Serving suggestion
shredded lettuce
tomato
lemon





Method

1. Preheat the oven to 180C/350F/Gas 4.
2. First, make the filling. In a bowl, combine the rice, meat, onion, herbs, celery, salt and pepper. Fold in the tomato pur%26eacute;e.
3. Place one vine leaf on a plate, vein side up. bring a heaped teaspoon of the filling and place in the centre of the leaf near the stem edge. Fold the stem end up over the filling then fold both sides towards the middle and roll up like a small cigar. Don't roll too tightly as the rice will expand.
4. Line the bottom of a large ovenproof dish with a layer of tomato slices or left over vine leaves. that will prevent the stuffed leaves from sticking to the bottom and scorching.
5. pack the stuffed leaves in layers on lid, pushing small slices of garlic between them. Sprinkle with lemon juice and add around 150ml/5%26frac14;fl oz nippy water. Cover with oiled foil.
6. Place the leaves in the oven for 45 minutes, adding extra water if necessary.
7. Serve.







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Orignal From: Dolmades