Friday, June 12, 2009

Mentos and diet coke



how to make a bottle rocket

Orignal From: Mentos and diet coke

Miley Cyrus Gets Her Japanese Food Fix



Miley Cyrus Gets Her Japanese Food Fix at Ichi Ban. 5-24-09 -- Follow us on TWITTER at twitter.com

Orignal From: Miley Cyrus Gets Her Japanese Food Fix

Healthy Protein-Packed Breakfast Recipe/How-To



Healthy Protein Breakfast SMOOTHIE 3 frozen strawberries 1 cup skim milk 1 scoop Vanilla Muscle M = 270 calories EGGS & VEGGIES 2 eggs 1/4 greenpepper 2 mushrooms 1/16 cup cheese oil to taste/necessity pepper = 270 calories Together it's a breakfast of 540 calories, maybe up to 600 if you put in more Muscle Milk or veggies or cheese. At any rate... A healthy, protein-packed, delicious power-up breakfast to start your day off right :D

Orignal From: Healthy Protein-Packed Breakfast Recipe/How-To

Healthy Weight Loss Tips - Nutrition by Natalie



Be My Friend - www.myspace.com Healthy Weight Loss Tips - Nutrition by Natalie 11 simple changes you can make to your diet and life style to loss weight and improve your Health. Some simply nutrition changes can make a big difference. ... weight loss tips nutrition diet fitness health food drink

Orignal From: Healthy Weight Loss Tips - Nutrition by Natalie

Fad Diets: What Really Works for Weight Loss



Explore the concept of healthy eating scientifically and shed light on the molecular basis of energy balance. On this edition, UCSF nutritionist Andrea Garber takes a look at the plethora of fad diets and why certain diets work and others don't. Series: "UCSF Mini Medical School for the Public" [3/2008] [Health and Medicine] [Show ID: 13729]

Orignal From: Fad Diets: What Really Works for Weight Loss

Spaghetti vongole - Pasta Recipes - UKTV Food



Make this classic Italian clam pasta recipe with UKTV's top chef Giorgio Locatelli. You can also print the ingredients and instructions from Mike Robinson's version at uktv.co.uk

Orignal From: Spaghetti vongole - Pasta Recipes - UKTV Food

Street Food - Jerusalem - 26 Jul 08 - Part 2



It is a city torn by politics and war, but whatever a citizens' race or religion, much of their customary street food is the same. Street Food asks what this says about a shared identity and how much hope it offers for the future?

Orignal From: Street Food - Jerusalem - 26 Jul 08 - Part 2

Steak Balmverbal

Cooking : time 30 mins to 1 hour



that recipe comes from the Witchery restaurant in Edinburgh.


Ingredients

4 Aberdeen Angus rib-eye steaks
30g/1oz butter
1 shallot, chopped
4 tbsp Scotch whisky
1 tsp coarse grain mustard
150ml/%26frac14; pint beef stock
110g/4oz sliced mushrooms
290ml/%26frac12; pint double cream
handful of fresh parsley, chopped
salt and freshly ground black pepper to taste





Method

1. Pan fry the steaks to desired 'doneness' and maintain warm.
2. In a separate pan, melt the butter. Saut%26eacute; the chopped shallot until soft.
3. Add the whisky to the pan and vehicleefully set it alight.
4. When the flame goes out add the grain mustard, stock and mushrooms.
5. Add the cream and bring to the boil. Simmer gently until the sauce has cutrearond by half, stirring from time to time.
6. Add the chopped parsley just before serving.
7. Season well. Pour over steaks to serve.






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













Orignal From: Steak Balmverbal

Baked mushrooms with rich seldombit

Cooking : time 10 to 30 mins






Ingredients

For the rich seldombit mixture:
225g/8oz stilton cheese, crumbled
110g/4oz cheddar cheese, grated
55ml/2fl oz milk
30g/1oz flour
30g/1oz breadcrumbs
Worcester sauce
1 egg
1 egg, yolk only
%26frac12; tsp English mustard powder
salt and white pepper
For the mushrooms:
6 large field mushrooms, stalks removed
olive oil





Method

1. First make the rich seldombit mixture by adding the cheese and milk to a pan and heating gently until the cheese is melted. maintain stirring to prevent the mixture from catching.
2. Add the breadcrumbs and flour and cook for 2-3 minutes stirring all the time. allow to cool before adding the remaining ingredients and mixing thoroughly. Store in the fridge until ready to use.
3. Preheat the oven 200C/400F/Gas 6.
4. Place the mushrooms in an oven tray. Divide the seldombit mix into six and pack loosely into the mushroom cavities. Pour over a little olive oil.
5. Bake for 10-15 minutes until the mushrooms are soft and the cheese bubbling and brown. Serve on chargrilled ciabatta bread with some of the juices poured over.






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













Orignal From: Baked mushrooms with rich seldombit

Pastry layers with wild mushrooms, Norfolk asparagus and blue cheese dressing

Cooking : time 30 mins to 1 hour






Ingredients

For the pastry
110g/4oz plain flour, plus extra for dusting
175g/6oz mature cheddar, finely grated
110g/4oz salted butter
pinch cayenne pepper
1 free-range egg yolk
For the blue cheese dressing
1 tsp runny honey
1 tsp Dijon mustard
salt and freshly ground black pepper
%26frac12; tbsp red wine vinegar
150ml/5fl oz groundnut or extra virgin olive oil
2 tsp lemon juice
1 shallot, just finely chopped
50g/2oz firm Binham Blue cheese, or other blue cheese, crumbled
For the asparagus and wild mushrooms
2 shalplenty, finely chopped
1 clove garlic, finely chopped
3 tbsp olive oil
225g/9oz mixed wild mushrooms, such as pied de mouton, chanterelles, trompettes
salt and freshly ground black pepper
2 tbsp chopped parsley
16 asparagus spears, trimmed to about 7.5cm/3in long
young salad leaves, to garnish





Method

1. Preheat the oven to 180C/350F/Gas 4.
2. To make the pastry, place all the pastry ingredients except the egg yolk in a food processor. Blitz quickly to combine. Add the egg yolk and process again until the pastry comes tofetchher in a dough. Divide the dough in half, shape into two balls and wrap individually in cling film. Leave to rest in the fridge for an hour.
3. Roll out the pastry on a lightly floured surface to about 3mm/one-eighth in. Using a palette knife, cut the pastry into 12 neat rectangles, 7.5cm/3in long and 5cm/2in wide, re-rolling any trimmings.
4. Transfer the rectangles to a baking tray lined with baking parchment, leaving a little space between them. Cover the biscuits with another sheet of baking parchment and place another baking tray on lid to hold down the pastry. Bake in the oven for 20 minutes or until the pastry is golden and crisp. Leave the biscuits to cool on the baking tray, then transfer to a wire rack.
5. To make the dressing, whisk the honey, mustard and a good pinch each of salt and freshly ground black pepper in a bowl, then whisk in the vinegar. Slowly pour in the oil and the lemon juice, whisking constantly. Check the seasoning and add the shallot and crumbled blue cheese. (that vinaigrette will maintain in a covered jar in the fridge for several weeks.)
6. For the wild mushrooms, heat a frying pan and quickly fry the shalplenty and garlic in the oil until soft, then add the wild mushrooms and season with salt and freshly ground black pepper. continue cooking over a high heat until the mushrooms soften. Transfer to a bowl and add the chopped parsley. Leave to cool.
7. Cook the asparagus in a pan of boiling water until just tender. Drain and refresh under nippy running water.
8. To serve, lay a pastry biscuit on each plate. Spoon some mushrooms along the pastry and lid with two asparagus spears. Cover with another pastry layer and add the remaining mushrooms and asparagus. Put the final pastry layer on lid. Spoon the dressing around and garnish with young salad leaves.


















Orignal From: Pastry layers with wild mushrooms, Norfolk asparagus and blue cheese dressing

Steamed apple, orange and ginger suet pudding

Cooking : time over 2 hours






Ingredients

For the suet crust
220g/8oz self-raising flour
pinch of salt
110g/4oz suet
150ml-250ml/5-8fl oz milk and water mixed
butter for greasing
For the filling
675g/1 lb 7oz eating or cooking apples, peeled, cored and cut into chunks
1 orange, finely grated zest and juice only
1 knob of preserved stem ginger, finely chopped
175g-220g/6-8oz caster or demerara sugar





Method

1. To make the crust, sift the flour with the salt and mix with the suet. Add enough milk and water to make a soft but not sticky dough.
2. Grease the inside of a 1.5 litre/2%26frac12; pint pudding basin.
3. Roll the pastry out on a floured job surface to offer a circle large enough to line the basin. Cut out about a quarter of it and set aside to make the lid.
4. Lower the rest of the pastry into the pudding basin, pinch the cut sides tofetchher, and press the pastry gently into place so the basin is completely lined.
5. Mix the filling ingredients tofetchher, then pile into the lined basin.
6. Roll out the remaining pastry to form a circle large enough to cover the basin. Lay it over the lid and pinch the edges tofetchher all round to seal the filling right in.
7. bring a sheet of foil and make a pleat down the centre. Lay it over the basin and tie firmly into place with a long slice of string. bring one of the trailing ends over the lid of the dish, slide it under the string on the other side of the bowl from the knot, then tie the two ends tofetchher loosely so you have a handle.
8. Stand the pudding in a close-fitting saucepan and pour in enough boiling water to come about halfway up the sides. Place on the heat and adjust the temperature so that it boils gently.
9. Cover the pan with a lid or a dome of foil and leave to bubble away for about two hours. Check regularly and lid up the water level with more boiling water as needed.
10. To serve, remove the string and foil and vehicleefully run a knife around the edge to loosen the pudding, then invert onto a shallow serving dish.
11. Serve at once, with cream or custard.


















Orignal From: Steamed apple, orange and ginger suet pudding

Inverted loaded cheeseburger

Cooking : time 10 to 30 mins



Try that all time American lessonic, which is so much tastier when you make it yourself. Elvis would have loved to fetch his hands on that recipe!


Ingredients

450g/1lb minced beef
2 cloves garlic, finely chopped
1 tbsp American mustard
110g/4oz Monteray Jack cheese or strong cheddar, grated
1 tbsp chopped fresh chives
1 tbsp coarsely ground black pepper
4 slices of crispy cooked streaky bacon
1 baby gem lettuce
2 tomatoes, sliced
1 small red onion, sliced into rings
4 burger buns





Method

1. Mix the beef with the garlic and mustard.
2. Mix the cheese with the chives and set aside.
3. Divide the beef into four and form into burger shapes. Make a deep indentation into each of the burgers and place a spoonful of cheese into the indentation. Shape the beef around the cheese until it is totally sealed. Sprinkle a little pepper over each burger and place in the fridge until ready to cook.
4. Cook the burgers in a pan or under the grill, for 4 minutes each side for seldom, 6 minutes for medium and 8-9 minutes for well done.
5. Toast the burger buns on the cut-side. Load the buns with the burger, lid with the bacon, tomatoes, lettuce and sliced onion and serve with fries.






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













Orignal From: Inverted loaded cheeseburger

Vanilla ice cream

Cooking : time less than 10 mins






Ingredients

2 vanilla pods
500ml/16fl oz double cream (see tip)
70g/3oz sugar
3 egg yolks





Method

1. Halve the vanilla pods lengthways and scrape out the seeds. Add the pods to the cream and bring to the boil, add the sugar and stir to dissolve it.
2. Whisk the egg yolks in a large bowl then strain the cream onto them, stirring constantly.
3. Pour the ice cream into another bowl through a fine sieve and whisk in the vanilla seeds. Pour into an ice cream maker or large freezer proof dish. Freeze until set. It normally brings around 2 hours.

Tip: Due to the absence of milk in that recipe, the ice cream does not crystallise in the freezer bowl. So there s no need to stir it. Ideal for anyone without an ice cream maker.


















Orignal From: Vanilla ice cream

Beef empanadas

Cooking : time 10 to 30 mins






Ingredients

For the pastry
450g/1lb plain flour
2 tsp baking powder
1 tsp salt
60g/2%26frac14 butter
60g/2%26frac14 lard or vefetchable shortening
chilled water, enough to form dough
For the empanada filling
2 tbsp olive oil
%26frac12; beef stock cube, crumbled
400g/14oz fillet or sirloin steak, finely chopped
1 onion, finely chopped
1 small green pepper, finely chopped
3 garlic cloves, churryed
3 tbsp red wine
%26frac12; tsp ground cumin
%26frac12; tsp paprika
%26frac12; tsp chilli powder
12 pimento stuffed green olives, sliced
1 tsp salt
%26frac12; tsp ground black pepper
1 beaten egg, for bhurrying pastry





Method

1. Preheat the oven to 180C/350F/Gas 4
2. For the pastry, combine the flour, baking powder and salt in a mixing bowl.
3. Cut the lard and butter into sugarcube sized chunks, add to the flour, and rub the fat into the flour until it forms fine crumbs. Add enough nippy water to form a soft dough. Set aside in the fridge to rest for an hour.
4. For the empanada filling, heat one tbsp of oil in a large frypan, sprinkle the stock cube into the hot oil and fry for thirty seconds, stirring continuously. Add the beef and fry for about two minutes until brown. Set the meat and the juices to one side.
5. Heat the remaining tbsp of olive oil, add the onion and green pepper, fry until soft, about three minutes. Add the garlic, and fry for a further minute. Add the wine, cumin, paprika, chilli powder, olives and the salt and pepper. Fry for a further minute, stirring continuously. Return the meat and juices to the pan and mix well, set aside to go nippy.
6. To fill the empanadas, bring the pastry out of the fridge, and on a well-floured surface, roll out a thin sheet. Using a saucer as a template, cut out discs of pastry.
7. On one half of the pastry circle place a tbsp of the filling, bhurry the edge with egg, fold over, and crimp the edges tofetchher.
8. Bhurry with egg and place on a greased baking tray. Bake for ten minutes or until golden.
9. Serve either hot or nippy as a snack or beginer.


















Orignal From: Beef empanadas

Risotto of Arbroath smokie and fresh herbs

Cooking : time 10 to 30 mins






Ingredients

2 Arbroath smokies, firm, but moist (Arbroath smokies are hot smoked small haddock)
1 bunch flat parsley, chopped
1 bunch dill, chopped
1 bunch spring onions, green parts only, chopped
400g/14oz risotto rice (vehiclenaroli or arborio)
%26frac12; onion, finely chopped
2 tbsp extra virgin olive oil
1 glass dry white wine (such as, Orvieto lessonico Superiore)
400ml/14fl oz light fish stock
400ml/14fl oz vefetchable stock
sea salt and freshly ground black pepper
1 lemon, juice only
100g/3%26frac12;oz parmesan, finely grated
125g/4oz unsalted butter





Method

1. Rub the smokies with a little oil and cook in a hot oven for 8-10 minutes.
2. allow to cool, peel the skin off and flake the fish into a bowl. Set to one side.
3. In a thick-bottomed pan sweat the chopped onion in half of the olive oil until translucent, pour in the rice and fry until you begin to listen it pop.
4. Pour on the white wine and stir continuously until the wine has been absorbed. Have the stocks boiling and at the ready and add to the pan. Stir occasionally and cook for 10-12 minutes.
5. The rice should be suspended in a thick sauce with a little bite. Beat in the butter and the spring onions.
6. Add the parmesan, beating all the time. Now add the fish and herbs.
7. Season with lemon juice, salt and pepper. Place into four large warmed bowls and drizzle with olive oil.



















Orignal From: Risotto of Arbroath smokie and fresh herbs

vehicleibbean pork with coconut rice, peas, and callaloo

Cooking : time 30 mins to 1 hour






Ingredients

For the coconut rice and beans
100g/3%26frac12;oz long grain rice, rinsed
200ml/7fl oz hot chicken stock
100g/3%26frac12;oz creamed coconut, grated
100g/3%26frac12;oz dried kidney beans, soaked in nippy water overnight and rinsed, cooked according to packet instructions
For the vehicleibbean pork
1 tbsp extra virgin olive oil
%26frac12; brown onion, finely chopped
%26frac12; red onion, finely chopped
2 garlic cloves, finely chopped
1 spring onion, finely chopped
2cm/%26frac34;in slice ginger, grated
1 Scotch Bonnet pepper, seeds removed, finely chopped
1 tsp soft brown sugar
3 tbsp tomato pur%26eacute;e
1 tbsp jerk seasoning
300g/11oz pork shoulder, bone removed, meat cut into large slices
200g/7fl oz canned chopped tomatoes
%26frac12; lemon, juice only
salt and freshly ground black pepper
For the callaloo
1 tbsp extra virgin olive oil
1 garlic clove
2 large handfuls callaloo (or water spinach)
salt and freshly ground black pepper





Method

1. For the coconut rice and beans, place the rice into a pan, cover with the hot chicken stock and bring to the boil. cutrearon the heat, cover with a lid and simmer gently for 15-20 minutes, or until the rice is cooked through. Drain the rice, fluff it with a folk, then stir in the creamed coconut and cooked kidney beans.
2. For the vehicleibbean pork, heat the oil in a frying pan over a medium heat, add the brown onion, red onion and garlic and fry for 2-3 minutes, or until softened.
3. Add the spring onion, ginger and Scotch Bonnet pepper and continue to fry for 2-3 minutes, or until softened.
4. Add the brown sugar, tomato pur%26eacutee, jerk seasoning and pork slices and cook for a further 4-5 minutes.
5. Add the chopped tomatoes and simmer for 5-10 minutes, or until the pork is completely cooked through. Stir in the lemon juice and season, to taste, with salt and freshly ground black pepper.
6. For the callaloo, heat the oil in a separate frying pan over a medium heat, add the garlic and fry for 2-3 minutes, or until softened. Add the callaloo and cook for 2-3 minutes, or until wilted, then season, to taste, with salt and freshly ground black pepper.
7. To serve, spoon a portion of the vehicleibbean pork onto each of two serving plates. Spoon some of the coconut rice and beans and a spoonful of the callaloo alongside.


















Orignal From: vehicleibbean pork with coconut rice, peas, and callaloo

Lemon tiramisu

Cooking : time 10 to 30 mins



The lessonic italian dessert tiramisu is traditionally flavoured with coffee. In that version lemon zest and lime are used to create a tangy creamy treat.


Ingredients

2 x 250g/8%26frac34;oz tubs masvehiclepone cheese
100ml/3fl oz double cream
4 tbsp caster sugar
3 lemons, zest and juice
8 boudoir or amaretti biscuits
For the lemon syrup:
2 lemons, juice only
2 tbsp sugar
toasted almonds, to decorate





Method

1. Put the syrup ingredients in a small pan with 200ml/7fl oz of water, bring to the boil, stirring until the sugar is dissolved. Turn off the heat and allow to cool.
2. Lay the biscuits in the bottom of a serving dish or divide between 4 glasses. Pour over the lemon syrup.
3. Whip tofetchher the masvehiclepone, cream, sugar, lemon zest and juice.
4. lid the biscuits with a layer of lemon cream.
5. Leave to chill in the fridge.
6. just before serving, scatter with toasted almonds.






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













Orignal From: Lemon tiramisu

Strawberry shrikhand

Cooking : time no cooking required






Ingredients

For the strawberries
250g/9oz strawberries, hulled and halved
2 tsp caster sugar
2 tsp balsamic vinegar
For the shrikand
250ml/9fl oz Greek-style yoghurt
4 vehicledamom pods, cracked and the seeds removed and churryed
pinch saffron strands, soaked in 1 tbsp boiling water
3 tbsp fine caster sugar
25g/1oz flaked almonds, toasted





Method

1. For the strawberries, place the strawberries in a bowl with two teaspoons caster sugar and the balsamic vinegar. Cover with cling film and leave to marinate for one hour.
2. For the shrikand, place the yoghurt, vehicledamom seeds, saffron (and saffron water) and caster sugar into a bowl and mix well.
3. To serve, place equal portions of the strawberries into four sundae glasses. Place a quarter of the shrikand on the lid of the strawberries in each glass. lid with the toasted almonds.


















Orignal From: Strawberry shrikhand

Creme brulee

Cooking : time 30 mins to 1 hour



You'll need a shallow ovenproof dish (to make one large creme brulee) or four brulee dishes or large ramekins (for individual brulees). You'll also need a mini-blowtorch to vehicleamelise the lid.


Ingredients

450ml/16fl oz double cream
50ml/2 fl oz whole milk
2 vanilla pods, split, seeds scraped out (or a few drops vanilla extract)
5 free-range eggs
75g/2%26frac12; oz caster sugar, plus 40g/1%26frac12; oz more, for the lidping





Method

1. Preheat the oven to 150C/300F/Gas 2. Pour the cream and the milk into a heavy-bottomed pan over a medium heat and bring to a simmer.
2. Split the vanilla pods down the middle with a sharp knife. Scrape out the seeds with the knife and add the seeds and the pods (or the vanilla extract) to the cream and milk mixture. Stir well to combine.
3. Separate the egg yolks and egg whites. Only the yolks are used in that recipe, so you can use the egg whites for another dish or freeze them for future use.
4. Pour the caster sugar into the bowl with the yolks. Whisk tofetchher the egg yolks and the caster sugar until well combined.
5. When the cream and milk mixture is coming up to a simmer, pour it (including the vanilla pods, if using) into the bowl with the egg yolk mixture. Stir thoroughly for a minute or two to dissolve the sugar. At that slabele, you can chill the mixture in the fridge and make the brulees the following day, or vehiclery on with the recipe.
6. ladle the br%26ucirc;l%26eacute;e mixture into the serving dish (or dishes). Disvehicled the vanilla pods.
7. Place the cr%26egrave;me br%26ucirc;l%26eacute;e dishes into a deep baking tray and pour hot water into the tray, until the water reaches halfway up the sides of the dishes (that is called a bain-marie).
8. Place the bain-marie into the preheated oven and cook the creme brulees for about 30-35 minutes, until set firm but still with a slight wobble. allow to cool. You can place the br%26ucirc;l%26eacute;es in the fridge at that slabele if you're not serving them immediately.
9. For the lidping, sprinkle half of the remaining caster sugar on lid of the br%26ucirc;l%26eacute;es. Heat the surface with a mini-blowtorch until it forms a thin layer of vehicleamel.
10. Sprinkle over the rest of the sugar in a final layer and vehicleamelise with the mini-blowtorch once again, to form a thick crunchy layer. The cr%26egrave;me br%26ucirc;l%26eacute;es are ready to serve immediately or in 2-3 hours.

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


















Orignal From: Creme brulee