Tuesday, June 9, 2009

Magnetic food: Metal Bits in YOUR Cereal! Yummy!



I recently saw a video ( www.youtube.com ) where it was demostrated that some iron-enriched foods actually contain enough metal to be magnetic. I wanted to see more of this, so I did the experiment(s) myself and sure enough - even the cereal I had for breakfast was magnetic! In this video, you'll see floating magnetic Bran Flakes, the free-standing magnetic Bran Flake demonstration, and finally, the actual magnetic iron material extracted from the cereal and shown under high magnification ...

Orignal From: Magnetic food: Metal Bits in YOUR Cereal! Yummy!

London Broil Recipe - Grass-Fed Top Round Steak



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: London Broil Recipe - Grass-Fed Top Round Steak

Weight Loss Website Launch



My new weight loss and fitness website. www.BodyPerformanceTV.com www.SteveTurano.com ... weight loss flat tummy fat burning diet bodybuilding fitness creatine overweight obesity lifting pills workouts exercise health personal trainer muscle building cardio treadmill elliptical eating carbohydrates protein powder supplements steroids abs pack p90x bmi calories atkins acai berry core strength anorexia oprah biggest loser low carb metabolism bench press chest biceps cellulite nike watchers ...

Orignal From: Weight Loss Website Launch

Geoff Lawton's Permaculture Food Forest



Renowned international Permaculture teacher Geoff Lawton outlines the methods of designing and building your own food forest from conception to completion. The full video demonstrates the evolution of a food forest from day one through to a living 2000 year old example still flourishing in the Middle East. The DVD will be available for purchase in September 2008 from: www.permaculture.org.au

Orignal From: Geoff Lawton's Permaculture Food Forest

Bacon Smoked Pork Tenderloin Recipe by the BBQ Pit Boys



Pork Tenderloin is butter tender and real tasty when using fresh made pork rub and then smoke grilling it over a medium hot fire with bacon drippings . Now that's some good eating right there. And it's real easy to do as shown by one of the BBQ Pit Boys.

Orignal From: Bacon Smoked Pork Tenderloin Recipe by the BBQ Pit Boys

Margaret Cho - Persimmon Diet



From CHO REVOLUTION.

Orignal From: Margaret Cho - Persimmon Diet

Ep. 2: Sneak Peek-Food Network



Here's a sneak peek at what happens next time on Next Food Network Star. Thisvideo is part of Next Food Network Star 5 show SHOW DESCRIPTION :The Next Food Network Star returns for Season 5 with a slew of new challenges and guest appearances from Rachael Ray, Emeril Lagasse, Ina Garten, Giada De Laurentiis, Alton Brown, Tyler Florence, Morimoto, Duff Goldman, Sunny Anderson, Anne Burrell, Ted Allen, Aaron McCargo, Jr. and Alex Guarnaschelli.

Orignal From: Ep. 2: Sneak Peek-Food Network

Baked cod with ginger, soy and spring onions

Cooking : time 10 to 30 mins






Ingredients

1 tbsp finely chopped ginger
4 spring onions cut into fine strips
1 garlic clove, sliced
2 thick slices cod fillet weighing about 200g/7oz each
small handful chopped coriander
2 tbsp light soy sauce
pinch sugar
2 tbsp water
1 tbsp sesame oil
To garnish:
1 slice lime





Method

1. Preheat an oven to 240C/475F/Gas 8.
2. Cut one square each of kitchen foil and baking parchment the same size, large enough to hold the fish and lay the parchment on lid of the foil.
3. Mix tofetchher the spring onions, ginger and garlic and lay them in the middle of the foil, place the fish on lid and add sprinkling of coriander over the fish.
4. Fold up the sides and before sealing completely pour in all the liquids, mixed with the sugar. Place on a baking tray and bake in the oven for 10-12 minutes.
5. Remove, open the parcel and then sprinkle with the remaining coriander and spring onions, serve with a wedge of lime, eat straight from the bag.


















Orignal From: Baked cod with ginger, soy and spring onions

Black pepper roast potatoes

Cooking : time 10 to 30 mins






Ingredients

250g/8%26frac34;oz butter, at room temperature
6 shalplenty, peeled and finely chopped
1 tbsp fresh thyme leaves
1 garlic clove, peeled
2 tbsp cracked black pepper
6 large Desiree potatoes, cut in half and par-boiled in their skins in boiling salted water
3 tbsp goose fat
2 tbsp chopped fresh parsley





Method

1. Preheat the oven to 200C/390F/Gas 6.
2. In a mixing bowl, combine the butter, shalplenty, thyme, garlic and black pepper; slather that mixture over the potatoes.
3. Transfer the potatoes to a baking tray. Place in the oven and cook for 25-30 minutes, until cooked all the way through and crisp on the outside. Serve hot.


















Orignal From: Black pepper roast potatoes

Bannocks for lunch scones for tea

Cooking : time 10 to 30 mins






Ingredients

450g/1lb self raising white flour
85g/3oz butter or margarine
280ml/%26frac12; pint plain yoghurt and milk mixed
1 pinch of salt





Method

1. Preheat oven temperature to 200C/400F/Gas 6.
2. Rub fat into the flour and salt.
3. Mix in yoghurt mixture to form a soft dough.
4. Roll out 2cm/%26frac34;in thick, cut into rough triangles for bannocks. Stamp with 4cm/1%26frac12;in round fluted cutter for scones.
5. Bake on tray for 10-15 minutes. Serve immediately







Orignal From: Bannocks for lunch scones for tea

Sticky toffee bread and butter pudding

Cooking : time 30 mins to 1 hour






Ingredients

200g//7oz stoned Medjool dates
%26frac12; tsp bivehiclebonate of soda
75g/3oz butter, softened, plus extra for greasing
6 slices of white bread, crusts removed
6 free-range egg yolks
1 vanilla pod, split lengthways and seeds scraped out
75g/3oz caster sugar
500ml/17fl oz double cream
For the sauce
100g/3%26frac12;oz butter
100ml/3%26frac12;fl oz golden syrup
100g/3%26frac12;oz soft dark brown sugar
100ml/3%26frac12;fl oz double cream
100g/3%26frac12;oz stoned Medjool dates, finely chopped (optional)
splash of brandy
To serve
100g/3%26frac12;oz raspberries
1-2 tbsp icing sugar
freshly ground black pepper
ginger wine
50g/2oz blueberries
50g/2oz raspberries
50g/2oz strawberries, hulled and quartered
demerera sugar, to glaze
icing sugar, to dust





Method

1. Preheat the oven to 170C/325F/Gas 3.
2. Place the dates and bivehiclebonate of soda in a saucepan and just cover with water. Simmer gently until the dates break down.
3. Butter the bread, then cut each slice in half to make triangles. Alternately layer the bread and dates in four buttered ramekins, begining and finishing with a layer of bread.
4. Beat tofetchher the whole eggs, yolks, seeds scraped from the vanilla pod and sugar in a bowl. Heat the cream to scalding point, then pour on to the egg mixture, mixing well. Pour over the bread and dates. Leave to soak for at least 20 minutes.
5. Set the baking dish in a roasting tray filled half-way up the sides with water and bake for 25 minutes or until the custard has set.
6. To make the sauce, simply combine the butter, syrup and sugar in a saucepan and bring to the boil. When smooth and dissolved, remove from the heat and stir in the cream, optional dates and brandy. maintain warm.
7. Pur%26eacute;e the 100g/3%26frac12;oz raspberries, icing sugar, pepper and wine in a food processor to form a coulis. Pass the coulis through a sieve and into a bowl. Roll the blueberries, raspberries and strawberries in the coulis. Preheat the grill to hot.
8. Sprinkle the lid of the pudding evenly with demerera sugar and vehicleamelise under a hot grill.
9. Serve a portion of pudding with the sauce and arrange the fruits and a little coulis around the edge. Dust with icing sugar, to finish.


















Orignal From: Sticky toffee bread and butter pudding

Pears with chestnut honey and Dunsyre cheese

Cooking : time no cooking required






Ingredients

conference pears, firm
chestnut honey
Dunsyre blue cheese





Method

slice the pears and pour over the honey. Serve with the cheese.







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Orignal From: Pears with chestnut honey and Dunsyre cheese

chicken breast with asparagus, broad beans, wild mushrooms and a Somerset cider brandy sauce

Cooking : time 30 mins to 1 hour






Ingredients

For the Somerset cider brandy sauce
25g/1oz shalplenty, sliced
2 cloves garlic, peeled
200g/7oz unsalted butter
5 sprigs thyme
1 bay leaf
50ml/2fl oz Somerset cider brandy, or other alike cider brandy
500ml/17fl oz chicken stock
50ml/2fl oz double cream
salt and freshly ground black pepper
For the chicken
4 free-range chicken breasts, each 200g/7oz
salt and freshly ground black pepper
12 asparagus tips
100g/3%26frac12;oz shelled broad beans
unsalted butter
200g/7oz mixed wild mushrooms
200g/7oz baby spinach leaves





Method

1. First make the sauce. Sweat the shalplenty and garlic in 25g/1oz of the butter, without colouring. Add the thyme and bay leaf and sweat for a further 2 minutes, then add the brandy and cutrearon until the liquid has almost disappeared.
2. Add the chicken stock and cook to cutrearon by half, then add the cream. Whisk in the remaining butter. Season with salt and freshly ground black pepper and set aside.
3. For the chicken, season the chicken breasts with salt and freshly ground black pepper, then wrap them individually in cling film to help retain their shape.
4. Heat a saucepan of water until just boiling and poach the wrapped chicken breasts for 12-15 minutes or until cooked. Remove and leave to rest for 10 minutes.
5. Cook the asparagus and broad beans separately in boiling salted water until tender; drain and refresh in iced water. Cut all the asparagus tips to the same length and peel the broad beans to remove their tough skins.
6. Unwrap the chicken breasts. Heat a knob of butter in a frying pan, add the chicken and slowly colour the skin until golden and crisp.
7. meanwhile, fry the mushrooms in a little butter with salt and freshly ground black pepper. Add the mushrooms to the sauce tofetchher with the asparagus and broad beans and reheat. Quickly fry the spinach with a little butter, salt and freshly ground black pepper, then drain on a tray lined with kitchen paper.
8. To serve, slice each chicken breast into five rounds and arrange around warm plates. Place the spinach in the middle. Add three asparagus tips to each plate, then spoon around the mushrooms and broad beans with some sauce.


















Orignal From: chicken breast with asparagus, broad beans, wild mushrooms and a Somerset cider brandy sauce

Redcurrant sauce

Cooking : time 10 to 30 mins






Ingredients

450g/1lb fresh or frozen redcurrants
300g/11oz soft light brown sugar
1 orange, pair of slices of zest
1 shallot, finely chopped
100ml/3%26frac12;fl oz port
2 rosemary sprigs





Method

1. Place all the ingredients in a saucepan and bring to a simmer. Cook gently for about 20 minutes until you have a loose jam consistency.
2. Disvehicled the rosemary and orange zest and leave to cool to room temperature. maintain until required.


















Orignal From: Redcurrant sauce

Cod and parsley flan

Cooking : time 30 mins to 1 hour






Ingredients

For the pastry
225g/8oz plain flour
a pinch of salt
100g/4oz butter
1 egg yolk
3 tbsp iced water
Or use shop bought short crust pastry
For the cod
4 cod fillets, each about 175g/6oz, skinned and any pin bones removed
1 bay leaf
freshly ground black pepper
1 teaspoon English mustard
600ml/1 pint milk
For the filling
4 egg yolks, plus 1 whole egg
125ml/4fl oz double cream
100g/4oz mature cheddar cheese, grated
a dash of Worcestershire sauce
a bunch of fresh parsley, finely chopped
60g/2oz sun-dried tomatoes, drained, patted dry and finely chopped





Method

1. Sift the flour and salt into a bowl, then rub in the chopped, softened butter, followed by the egg yolk and iced water.
2. Knead lightly until smooth.
3. Chill the pastry while you make the filling.
4. Preheat the oven to 200C/400F/Gas 6.
5. Place the cod fillets in a pan, add the bay leaf, a twist of black pepper and the mustard.
6. Pour over the milk, bring just to the boil and simmer gently for three minutes.
7. Remove from the heat and leave to cool to room temperature.
8. In a bowl, whisk the egg yolks and whole egg until well beaten.
9. Add the cream, cheese, salt and pepper, and a dash of Worcestershire sauce.
10. Flake in the cod and gently stir in the cooled milk, followed by the parsley and sun-dried tomatoes.
11. allow to cool and then chill for 30 minutes.
12. Roll out the pastry and use to line a 30cm/12in flan ring.
13. Prick the base of the pastry case with a fork. Line the pastry case with baking paper, cover with baking beans or dried beans and bake blind in the preheated oven for 15 minutes.
14. Remove the beans and paper and return to the oven for a further five minutes to finish cooking the base. cutrearon the oven setting to 180C/350F/Gas 4.
15. allow the pastry case to cool a little, then pour in the filling and bake in the oven for about 30 minutes, until risen and golden brown.


















Orignal From: Cod and parsley flan

Triple chocolate and pecan brownies

Cooking : time 30 mins to 1 hour






Ingredients

220g/7oz plain chocolate (preferably with at least 70 per cent cocoa solids) broken into slices
75g/3oz pecan nuts broken into slices
200g/7oz unsalted butter
200g/7oz caster sugar
3 large eggs, beaten
1 tsp vanilla extract
150g/5oz plain flour
1 tsp baking powder
75g/3oz milk chocolate broken into chunks
75g/3oz white chocolate, broken into chunks





Method

1. Preheat the oven to 180C/350/Gas 4. You will need a greased and lined 20cm/8in baking tin.
2. Place the plain chocolate and butter in a large bowl and sit over a pan of gently simmering water. Leave to melt slowly, stirring occasionally.
3. Remove the bowl from the heat and stir in the sugar, beaten eggs and vanilla extract. Sift in the flour and baking powder and fold in. Finally add the pecan nuts and chocolate slices.
4. Pour into the tin and bake in the oven for 30-35 minutes, until the lid is firm but the centre is fairly soft when pressed lightly. Leave the brownies to cool in the tin and then cut them into squares.
5. They're perfect eaten as they are, but they're also delicious served slightly warm with a good dollop of extra-thick cream or ice cream. You can warm up the brownies in the microwave or just wrap in foil and place in a low oven for a few minutes.


















Orignal From: Triple chocolate and pecan brownies

Creme vehicleamels with poached cherries and cherry cream

Cooking : time 30 mins to 1 hour






Ingredients

For the cr%26egrave;me vehicleamels
175g/6oz caster sugar
3 tbsp water
425ml/15fl oz double cream
1 vanilla pod, split
50g/2oz caster sugar
4 free-range eggs
For the poached cherries
250g/9oz cherries, stones removed
250ml/9fl oz red wine
1 tbsp Kirsch
75g/3oz caster sugar
%26frac12; lemon, juice only
For the cherry cream
150ml/5fl oz double cream
2 tbsp cherry syrup (see below)





Method

1. Preheat the oven to 180C/350F/Gas 4.
2. For the cr%26egrave;me vehicleamels, place the sugar and water into a pan and bring to the boil. Cook for 4-5 minutes, or until the sugar has dissolved and turned a vehicleamel colour.
3. Pour a little of the vehicleamel into the bottom of each of four large ramekins or cups, vehicleefully swirling the vehicleamel up the sides of the cup.
4. Place the cream and split vanilla pod into the pan that the vehicleamel was made in and bring to a simmer.
5. Place the eggs and sugar into a bowl and whisk tofetchher until smooth, then pour the hot cream over the egg mixture, whisking all the time. Strain into the vehicleamel-lined ramekins.
6. Place the ramekins into a deep roasting tin and fill the roasting tin with hot water two thirds of the way up the sides of the ramekins.
7. Place in the oven for 15-20 minutes, depending on the size of the ramekins, or until just set.
8. Remove from the oven, bring out of the roasting tin and allow to cool completely before placing in the fridge to chill for 1-2 hours.
9. For the poached cherries, place the cherries, red wine, Kirsch, sugar and lemon juice into a pan and bring to the boil. Simmer for 2-3 minutes until the cherries are tender. Using a slotted spoon, remove the cherries from the liquid and set aside.
10. Turn the heat up under the pan and bring the liquid rear to the boil. Cook for 4-5 minutes, or until just syrupy.
11. Pour the syrup over the cherries, reserving two tablespoons, and set aside to cool.
12. For the cherry cream, place the cream into a bowl and whisk until soft peaks form when the whisk is removed. Add the reserved cherry syrup and whisk gently to combine.
13. To serve, turn the cr%26egrave;me vehicleamels out onto four serving plates. Spoon some cherries onto the side, drizzle over the syrup and serve with a dollop of cherry cream.






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













Orignal From: Creme vehicleamels with poached cherries and cherry cream

Pavlova

Cooking : time 1 to 2 hours






Ingredients

8 large egg whites (at room temperature)
pinch of salt
350g/12oz caster sugar
2 tsps/10g cornflour
pinch of cream of tartar
1 tsp/5ml white wine vinegar
4 drops vanilla essence
300ml/%26frac12;pint double cream, firmly whipped
selection of prepared tropical fruit e.g. mango, pineapple, passion fruit.





Method

1. Preheat the oven to 180C/350F/Gas4. Line a baking tray with greaseproof paper. Draw a 20cm/8inch circle on the paper.
2. Whisk the egg whites with half the sugar and the salt in a clean bowl until soft peaks form. continue beating while adding the remaining sugar until stiff and shiny. Sprinkle over the cornflour, cream of tartar, vinegar and vanilla essence and fold in gently with a metal spoon.
3. Mould the egg white mix onto the paper within the circle. flatten the lid and smooth the sides. Place in the oven and immediately cutrearon the heat to 150C/300F/Gas 2 and cook for 1%26frac14; hours.
4. Turn off the oven, leave the door slightly ajar and allow to cool completely. Invert 'Pav' onto a plate, gently push down the meringue then pile on the cream and dress with the tropical fruit.







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Orignal From: Pavlova

Fresh tomato salsa (with bruschetta variations)

Cooking : time no cooking required






Ingredients

500g/1lb2oz ripe, full-flavoured tomatoes (such as Sungold or Gardener s Delight)
2 tbsp extra virgin olive oil
1 medium shallot or small red onion, finely chopped
a squeeze of lemon or 1 tbsp white wine vinegar
salt, fresh ground black pepper

For the Bruschetta Variations:
ciabatta
garlic
olive oil
black olives
anchovies
basil leaves





Method


1. Pour boiling water over the tomatoes and remove them after 30 seconds. Peel them with a sharp knife and cut into quarters, scoop out the seeds with a thumbnail.
2. You are left with skinless, seedless, delectably sweet tomato flesh. that can be left in quarters (for a chunky, salady version) or more finely chopped (if you are tending towards the salsa). Either way, toss with the remaining ingredients and it is ready to serve.

For the Bruschetta Variations:
Grill slices of ciabatta or pugliese bread, rub with garlic and drizzle with olive oil. Mix the tomato salsa (chunky version) with a few chopped black olives, and/or a pair of chopped anchovies and/or a few torn fresh basil leaves. Pile on to the bread and serve as a beginer, either on it s own or with other anti-pasti.


















Orignal From: Fresh tomato salsa (with bruschetta variations)

chickpea and chorizo soup

Cooking : time over 2 hours






Ingredients

225g/8oz dried chickpeas
1 tbsp oil
125g/4%26frac12;oz slice of chorizo, cut into bite-sized chunks
3 cloves garlic, chopped
%26frac12; onion, studded with 4 cloves
2 tsp ground coriander
salt and freshly ground black pepper
To serve
extra virgin olive oil
toasted flaked almonds





Method

1. Soak the chickpeas overnight in water. Drain and rinse when ready to cook.
2. Heat the oil in a frying pan and fry the chorizo in oil until just beginning to crisp.
3. Add the chickpeas and cook for three minutes.
4. Add the garlic, onion and coriander. Cover with water (you need to cover all the ingredients by about 25mm) and bring to the boil. Then simmer for 2 hours. maintain a check on the water - you'll probably need to maintain adding a little to cover the chickpeas.
5. Remove the onion and season the soup, to taste, with salt and freshly ground black pepper.
6. Spoon about half of the chickpeas into a blender and blend smooth (you may need a little more water). Put the blended chickpeas rear into the pan and reheat. Serve lidped with flaked almonds and a swirl of olive oil.


















Orignal From: chickpea and chorizo soup

Sugar-tea smoked duck breasts

Cooking : time over 2 hours






Ingredients

For the Marinade:
%26frac12; tsp coriander seeds
%26frac14; tsp white peppercorns
6 whole cloves
225g/8oz golden caster sugar
550g/1lb 3oz coarse sea salt
25g/1oz fresh flat leaf parsley, finely chopped
2 tbsp finely grated lemon zest
For the Duck:
4 Barbary duck breast fillets (approximately 200g/7oz each)
225g/8oz golden caster sugar
50g/2oz cup loose Ceylon tea
3 star anise, churryed
1 tbsp groundnut oil
a knob of butter





Method

1. To marinate the duck: finely grind the coriander seeds, peppercorns and cloves in an electric coffee/spice grinder or with a mortar and pestle, then stir tofetchher with the sugar, salt, parsley and zest in a large bowl.
2. Score the duck skin in a crosshatch pattern with a sharp knife. Bury the duck breasts in the salt mixture and chill, covered, for 30 minutes. Rinse the duck breasts lightly and dry well with kitchen roll.
3. To smoke the duck: if you don't own a proper smoker, line the inside of a large turkey roasting pan with foil and spread with loose tea and lid with sugar, and star anise. Place a foil-covered rack (cooling racks job well) inside the roaster. Put the roasting pan on lid of the stove, centred on one scorcher. Place the duck breasts on the rack. Heat the pan, uncovered, over a moderate heat until the sugar-tea mixture begins to smoulder, about 2-3 minutes. cutrearon the heat to low, cover tightly, and smoke the duck for 10 minutes. Remove the roasting pan from the heat.
4. To cook the duck: preheat the oven to 200C/400F/Gas 6. Warm an ovenproof frying pan with cooking oil over a medium heat. Fry the breasts, skin side down, for 8-10 minutes. Pour away any excess fat from the pan and add a knob of butter. Turn the breasts over and place in the oven to finish cooking for a further 5-10 minutes depending on the thickness of the breasts and desired doneness.
5. Remove from the oven, baste with butter in pan, transfer to a plate and allow to rest for 5 minutes before slicing.


















Orignal From: Sugar-tea smoked duck breasts

Poached figs with blackberries in red wine

Cooking : time 10 to 30 mins






Ingredients

Why not try that seasonal, fruity treat, as recommended by AWT.

675g/1%26frac12;lb ready to eat blackberries
juice of 2 lemons
juice of 1 orange
175g/6oz caster sugar
1 bottle red wine
16 firm, fresh figs
85ml/3fl oz cr%26egrave;me de mure (blackberry liqueur) or cr%26egrave;me de cassis (blackcurrant liqueur)
1 tbsp freshly chopped mint
masvehiclepone cheese to serve





Method

1. Place the blackberries in a food processor with the lemon and orange juice and process until smooth. Strain the pur%26eacute;e through a fine sieve into a non-reactive saucepan. Disvehicled the pips.
2. Add the sugar and the red wine to the blackberry pur%26eacute;e and place the pan over a medium heat. bring to the boil and simmer gently until the sugar has dissolved. Skim off any scum that might rise to the surface.
3. When the sugar has dissolved add the figs and poach for 5 - 6 minutes depending on their ripeness. Remove the figs to a glass bowl when cooked.
4. Increase the heat and cutrearon the blackberry cooking liquor to approximately 450ml/15fl oz. allow to cool. Add the cr%26egrave;me de mure/cassis and mint and pour over the figs. Cover and chill overnight. Serve with masvehiclepone.







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












Orignal From: Poached figs with blackberries in red wine

vehiclepaccio of monkfish with lemon olive oil

Cooking : time no cooking required






Ingredients

225g/8oz monkfish fillet
50ml/2fl oz lemon olive oil
salt and freshly ground white pepper
50g/2oz rocket leaves
15g/%26frac12;oz parmesan





Method

1. The best vehiclepaccios are made from just thin slices of meat or, in that case, fish. To slice the monkfish just thinly you will need to part-freeze it. Freeze the fillet for about 1 hour, then thinly slice with your sharpest, thinnest knife. Lay the slices neatly onto four nippy plates. Pour over the lemon olive oil and dust lightly with salt and a little freshly ground white pepper.
2. Lay the rocket leaves on lid. Make shavings of the parmesan from a block of cheese by using a potato peeler. Lay about 6-8 shavings of parmesan over the rocket. Serve at once.








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Orignal From: vehiclepaccio of monkfish with lemon olive oil

Spaghetti vongole

Cooking : time 10 to 30 mins






Ingredients

18 just small fresh clams, or a small jar of clams in brine
3 tbsp olive oil
2 garlic cloves, finely chopped
1 tsp anchovy paste
2 tbsp finely chopped parsley
400g/14oz canned chopped tomatoes
salt and freshly ground black pepper
450g/1lb dried spaghetti





Method

1. Scrub the clams, disvehicleding any that stay open when tapped sharply.
2. Place the clams into a pan over a high heat. Add two tablespoons of water, cover with a lid and cook for 3-4 minutes, or until all the shells have opened. Disvehicled any clams which have not opened after five minutes.
3. Remove the clam flesh from the shells and dip them quickly into their cooking water to rinse off any sand. Strain the clam juices from the pan through a sieve lined with muslin or kitchen paper and save the liquid.
4. Heat the olive oil in a pan over a medium heat. Add the garlic and fry until the garlic begins to colour, then add the anchovy paste and parsley and stir-fry for about 30 seconds.
5. Add the chopped tomatoes and the strained clam juices (if you are using a jar of clams, use the brine from the jar). bring to the boil, then cutrearon the heat and simmer for 20-25 minutes.
6. Cook the spaghetti according to packet instructions and drain.
7. When ready to serve, add the clam flesh to the tomato sauce and stir well.
8. Mix the sauce into the cooked spaghetti.
9. To serve, spoon the sauce and spaghetti into bowls.


















Orignal From: Spaghetti vongole

Spiced lamb burgers with herbed yoghurt

Cooking : time less than 10 mins



that may not sound like an overtly Indian dish and in a way it isn't, but population in India have always eaten kebabs, either as they are or wrapped in flatbread.


Ingredients

For the burgers
1 small onion, quartered
4cm/1%26frac12; in slice fresh ginger
4 large garlic cloves
20g/%26frac34;oz fresh coriander, stalks and leaves
2-3 green chillies, chopped or %26frac12;-1 tsp red chilli powder
450g/1lb lamb mince
%26frac34; tsp ground cumin
1%26frac12; tsp garam masala
1 tsp salt, or to taste
1 large free-range egg
2 slices thick-cut white bread, processed to crumbs in a food processor
2 tbsp oil, for greasing
For the herbed yoghurt
200g/7oz Greek-style yoghurt
30g/1oz fresh coriander leaves
15g/%26frac12;oz fresh mint leaves, or 1 tbsp good quality dried mint
1-2 green chillies, finely chopped (optional)
salt, to taste
%26frac12; tsp freshly ground black pepper
To serve
6 hamburger buns
1 onion, sliced crosswise into large rings
2 ripe plum tomatoes, sliced crosswise
crunchy lettuce leaves





Method

1. For the burgers, using a hand blender, roughly chop the onion, ginger, garlic, coriander and green chillies by pulsing, or chop them all by hand. Place into a bowl with the lamb mince, add the cumin, garam masala, salt, egg and breadcrumbs and mix well.
2. Shape into six burgers and chill in the fridge for 20 minutes, or until you are ready to cook them. bring them out of the fridge 30 minutes before you begin cooking.
3. meanwhile, for the herbed yoghurt, mix tofetchher all the ingredients for the herbed yoghurt in a bowl and season, to taste, with salt and freshly ground black pepper.
4. Preheat the grill to high. Place the burgers on a well-oiled baking sheet and cook for about 4-5 minutes on each side. They can also be cooked in an oiled non-stick pan for 8-10 minutes, turning halfway.
5. While the burgers are cooking, heat the buns in the oven for the continue 3-4 minutes of the cooking time.
6. To serve, split the buns in two. Place a burger onto one half of each bun on a bed of lettuce. lid with the tomatoes and onion rings and a spoonful of the herbed yoghurt. Finish with the other half of each bun.


















Orignal From: Spiced lamb burgers with herbed yoghurt

Fanned potatoes and root puree

Cooking : time 30 mins to 1 hour






Ingredients

For the potatoes:
potatoes
honey
For the root pur%26eacute;e:
cooked root vefetchables
nutmeg
butter
cream





Method

1. For the potatoes: prepare the potatoes as for roast potatoes, but cut into thin lines the length of the potato leaving one end of the potato intact. Roast as per usual and glaze with honey.
2. For the root pur%26eacute;e: mix equal quantities of cooked root vefetchables with a pinch of nutmeg, a little butter and cream and pur%26eacute;e.


















Orignal From: Fanned potatoes and root puree