Saturday, June 20, 2009

How diet soda causes weight gain



www.wellness-works.net An informative, fun video about the importance of your food's pH and its impact on your health. Education changes behavior. This simple philosophy makes Wellness Works (www.wellness-works.net) one of the most effective employee wellness programs available today. Designed by fitness, nutrition and exercise experts, Wellness Works offers programs and products to teach, motivate and inspire your employees.

Orignal From: How diet soda causes weight gain

Jamaica Kitchen on Food Network



Guy Fieri and his show Diners, Drive-Ins and Dives visited Jamaica Kitchen restaurant in Miami, FL in September 2008.

Orignal From: Jamaica Kitchen on Food Network

Mutton Curry Recipe by Sfehmi



Easy and simple to make using few spices Will serve two to three people. Serve with plain rice or roti. Add a Dhal as a side dish to have a full meal. 1/2 pound mutton (leg piece cut into small pieces) 4 Table Spoon of plain yougurt 1 medium onion thinly sliced 1 teaspoon each of ginger and garlic paste 4 table spoon of oil 2 tea spoon of fine corainder (dhania) powder one to half tea spoon of red chilli pepper powder 1/4 tea spoon of turmeric (haldi) 4 cloves and 4 green cardimoms 1 tea ...

Orignal From: Mutton Curry Recipe by Sfehmi

Chicago's Smoque BBQ on Food Network



Great review done by Food Network's "Diners, Drive-Ins, and Dives" that premiered on 11/5/07.

Orignal From: Chicago's Smoque BBQ on Food Network

Detox, Cleanse, Fast... STOP!



latest fad diet. diet.com **Sponsor: Lose Weight Safely and Naturally - www.diet.com Do you really need to detox? What is a fast and is it healthy? Check Out Diet.com Video! Diet.com: www.diet.com Subscribe to Our YouTube Channel - www.youtube.com Go behind the scenes w/ Sarah's Blog- www.diet.com Twitter twitter.com Facebook: www.new.facebook.com iTunes: tinyurl.com Sarah's Fitness Blog - www.examiner.com ... advice fitness health "womens magazines" self shape detox cleanse fast ...

Orignal From: Detox, Cleanse, Fast... STOP!

Bizarre Foods - Puerto Rico



Andrew travels to Puerto Rico where the flavors of the food tell the history of the island, from the deep-fried treats brought in by Africans to the roasted pork made popular by the Spanish. Tune in Tuesday, June 9th, at 10pm E/P

Orignal From: Bizarre Foods - Puerto Rico

Rhubarb Crisp - Strawberry and Rhubarb Crisp Recipe



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: Rhubarb Crisp - Strawberry and Rhubarb Crisp Recipe

Tuna salade Nicoise

Cooking : time 10 to 30 mins






Ingredients

For the salad
400g/14oz fresh tuna loin
1 tbsp olive oil
4 free-range eggs
110g/4oz French beans, cooked
10 cherry tomatoes
olive oil, for drizzling
8 new potatoes, cooked
10 black olives
1 Little Gem lettuce
For the dressing
%26frac12; garlic clove
2 canned anchovy fillets, drained
1 free-range egg yolk
%26frac12; lemon, juice only
110ml/4oz olive oil
1 tsp Dijon mustard
salt and freshly ground black pepper





Method

1. Preheat the oven to 210C/415F/Gas 7.
2. For the salad, heat an ovenproof frying pan until hot. Rub the tuna loin with olive oil, then sear the tuna on each side.
3. Place in the oven for 5-6 minutes, or until just cooked, but still pink in the centre.
4. bring a small pan of water to the boil and place the eggs into the water. Boil for 4-5 minutes, then drain and run under nippy water to slid them continuing to cook. Peel off the shell.
5. bring another pan of salted water to the boil, add the French beans and cook for 3-4 minutes, until just tender. Drain and refresh under nippy water, then slice in half lengthways.
6. Place the cherry tomatoes onto a baking sheet and drizzle with a little olive oil. Place in the oven for 3-4 minutes, until just softened.
7. For the dressing, place the garlic and anchovy fillets into a pestle and mortar with the egg yolk and pound to a paste.
8. Add the lemon juice and stir, then gradually add the olive oil in a slow drizzle, mixing all the time with a whisk.
9. Stir in the mustard and season, to taste, with salt and freshly ground black pepper.
10. To assemble the salad, place the beans, tomatoes, potatoes, olives, eggs and lettuce leaves into a bowl. Drizzle over the dressing and stir well.
11. To serve, divide the salad among four serving plates. Cut the cooked tuna loin into thin slices and place on lid of the salad.






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Orignal From: Tuna salade Nicoise

Spiced venison with pear chutney and sweet spicy parsnip chips

Cooking : time 10 to 30 mins






Ingredients

For the pear chutney
2 pears, peeled, cored and chopped
1 granny smith apple, peeled, cored and chopped
%26frac12; tsp grated ginger
%26frac12; red onion, thinly sliced
1 bay leaf
1 star anise
2.5cm/1in cinnamon stick
5 cloves
10 black peppercorns
salt, to taste
75g/3oz dark brown sugar
75ml/3fl oz cider vinegar
50ml/2fl oz water
For the venison
600g/1lb 5%26frac14;oz venison fillet, trimmed
1 tbsp vefetchable oil
1 tbsp English mustard
1 tbsp clear honey
1 tbsp finely chopped fresh ginger
1 tbsp black sesame seeds
1 tbsp white sesame seeds
1 tbsp coriander seeds, coarsely ground
For the parsnip chips
vefetchable oil, for deep-frying
4 small parsnips, peeled and cut lengthways into 4 slices
2 tbsp clear honey
pinch salt
2 sprigs lemon thyme
churryed black pepper
To serve
3-4 tbsp well-aged balsamic vinegar





Method

1. For the pear chutney, heat a frying pan until hot. Add all the chutney ingredients to the pan and stir to mix well.
2. Cook for 5-8 minutes until the pears have softened.
3. Remove the pan from the heat and cool slightly. Set aside.
4. For the venison, preheat the oven to 180C/350F/Gas 4.
5. Wrap the venison in cling film, without covering the ends to form a sausage-shape. slice into four slices.
6. Heat a frying pan until hot, add the oil and sear the cut ends of each slice of venison (not allowing the cling film to touch the pan).
7. Remove the venison from the pan, place onto a baking tray and disvehicled the cling film from the venison.
8. Mix tofetchher the mustard and honey in a small bowl. Bhurry the venison liberally with the mustard-honey paste.
9. Place into the oven and cook for 12-15 minutes, depending on how well-done you like your meat.
10. Remove the meat from the oven, cover with aluminium foil and rest the meat in a warm place.
11. For the parsnip chips, heat the vefetchable oil in a deep fat fryer to 190C/375F. (CAUTION: hot oil can be dangerous - do not leave unattended.)
12. Place the parsnip chips into the fryer and cook for 3-4 minutes until golden-brown and tender. Remove with a slotted spoon and drain on kitchen paper.
13. meanwhile, place the honey into a small saucepan and add salt, lemon thyme and churryed black pepper to taste. Heat the mixture over a low heat.
14. Drizzle the honey over the parsnips and mix well.
15. To serve, divide the venison between four serving plates. Place a pile of parsnip chips on the side with a spoonful of chutney. Finish with a drizzle of balsamic vinegar.


















Orignal From: Spiced venison with pear chutney and sweet spicy parsnip chips

Roast chestnuts

Cooking : time 10 to 30 mins






Ingredients

1kg/2%26frac14;lb chestnuts





Method

1. Heat the oven to 200C/400F/Gas 6.
2. Using a small, sharp knife, cut a cross into the skin of each nut. Put in a roasting tin and bake until the skins open and the insides are tender, about 30 minutes.
3. Serve in paper bags, if you like. To eat, peel away the tough outer skin and the pithy white inner skin to fetch to the sweet kernel.







Orignal From: Roast chestnuts

vehicleamel banana shortbread

Cooking : time 30 mins to 1 hour






Ingredients

2 x 400g/14oz cans condensed milk
250g/8%26frac34;oz unsalted butter, at room temperature, plus an extra spoonful
150g/5%26frac14;oz caster sugar
150g/5%26frac14;oz cornflour
300g/10%26frac12;oz plain flour
4 large bananas, peeled and sliced
To serve
vehicleamel sauce
banana ice cream
fresh mint





Method

1. Place the cans of condensed milk in a deep saucepan and cover with water, lidping up with hot water as necessary. bring to the boil, then cutrearon the heat and cover with a lid. Leave to simmer for two hours. Remove from the water and cool completely. When you open the cans you will find it has turned to a golden sticky vehicleamel.
2. Preheat the oven to 170C/340F/Gas 3.
3. Cream the butter with the sugar in a large bowl until it is light and fluffy. Sift the cornflour and plain flour into the bowl. Mix and gently knead the dough until it comes tofetchher in a ball.
4. Line a 20cm/8in x 30cm/12in baking tin with non-stick baking parchment. Roll out two-thirds of the dough to fit the tin and lay it inside, pressing it neatly into the edges.
5. Spread three quarters of the condensed-milk vehicleamel evenly over the base (the rest will maintain in a covered bowl in the fridge for up to two weeks). Lay the banana slices over the vehicleamel and then crumble the remaining third of the dough over the lid.
6. Bake for 20 minutes. The vehicleamel should have bubbled up a little among the dough and the lid of the shortbread should be golden-brown. Leave it to cool in the tin for five minutes before cutting it into squares. allow to cool completely before removing from the tin.
7. To serve, reheat the shortbread squares. Serve with banana ice cream and a drizzle of vehicleamel sauce. Decorate with a sprig of fresh mint.






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Orignal From: vehicleamel banana shortbread

'Bashed neeps' (Mashed swede)

Cooking : time 10 to 30 mins






Ingredients

500g/1lb 2oz yellow turnips (swede), trimmed and peeled
2 tbsp butter
1 tsp freshly grated ginger or pinch ground ginger
salt and freshly ground white pepper
handful fresh chives, chopped, to serve





Method

1. Place the swede into a large saucepan and cover with water. bring to the boil and cook until tender.
2. Drain the swede and return to the pan. Place over a just low heat for a few minutes, stirring, to remove the excess moisture.
3. Add the butter and ginger to the pan and stir well. Cook for a few minutes, then mash with a potato masher until smooth. Season, to taste, with salt and freshly ground white pepper.
4. To serve, place onto serving plates and sprinkle over the chives.


















Orignal From: 'Bashed neeps' (Mashed swede)

Layered pancake sausage stew

Cooking : time less than 10 mins






Ingredients

5 tbsp plain flour
1 free-range egg
pinch of salt
3-4 tbsp milk
1 tbsp vefetchable oil
For the filling
150ml/%26frac14;pint red wine
1 sausage





Method

1. For the pancake, whisk the flour, egg, salt and enough milk tofetchher in a bowl to form a smooth batter.
2. Heat the oil in a shallow frying pan, then wipe any excess oil away with kitchen paper.
3. Spoon in the batter and swirl to cover the base of the pan.
4. Fry until the underside of the pancake is golden, then turn over and cook the other side until golden-brown.
5. For the filling, place the red wine into a small saucepan and boil to cutrearon the liquid volume by half.
6. Add the sausage and enough water to cover. Simmer for 8-10 minutes, or until the sausage is cooked through.
7. To serve, place the pancake onto a plate. Place the sausage mixture intp the centre and fold the pancake over.


















Orignal From: Layered pancake sausage stew

Lamb, red wine and rosemary casserole with herby potato stacks and braised red taxibage

Cooking : time over 2 hours






Ingredients

For the casserole
650g/1lb 7oz boned shoulder of lamb, cut into 2cm/%26frac34; inch cubes
2 tbsp plain white flour, seasoned
1 tbsp olive oil
25g/1oz butter
1 tbsp tomato puree
300ml/%26frac12; pint red wine
300ml/%26frac12; pint chicken and beef stock
leaves from 1 sprig of fresh rosemary, finely chopped
1 garlic clove, churryed
1 vehicledecay, cut into 1cm/%26frac12;in dice
1 onion, cut into 1cm/%26frac12;in dice
2 celery sticks, cut into 1cm/%26frac12;in dice
salt
freshly ground black pepper
For the potato stacks
4 large Maris Piper potatoes
75ml/2%26frac12;fl oz fruity olive oil
plus extra for greasing
2 tbsp roughly chopped fresh rosemary
1 tbsp roughly chopped fresh thyme
salt
freshly ground black pepper
For the braised red taxibage
50g/2oz butter
750g/1lb 10oz red taxibage, cored and thinly sliced
2 tbsp redcurrant jelly
3 tbsp red wine vinegar or sherry vinegar
1 orange, finely grated zest and juice
250ml/9fl oz ruby port
salt
freshly ground black pepper
85g/3oz raisins





Method

1. Preheat the oven to 180C/350F/Gas 4.
2. Put the cubes of lamb in a pcontinueic bag with the seasoned flour and offer the bag a good shake so that the meat becomes well coated with the flour.
3. Heat a large frying pan until just hot. Add the oil and the butter and then the lamb and fry over a high heat, stirring now and then, until all the slices of lamb are well browned. Don't crowd the pan; cook in batches if necessary. Transfer to a casserole dish and set aside.
4. Add the tomato puree and red wine to the pan and bring to the boil, scraping up all the little bits that have stuck to the bottom. Pour that into the casserole dish and add the stock, rosemary, garlic and diced vefetchables.
5. Add a little seasoning, cover with a tight fitting lid and bake for 1-%26frac12; hours or until tender. (If using a slow cooker, cook on auto for about eight hours).
6. Remove from the oven and check the seasoning.
7. To make the potato stacks - preheat the oven to 180C/350F/Gas 4.
8. First slice the potatoes (no need to peel them) about two mm thick, either by hand, if you can trust your hand and knife co-ordination, or on a mandolin slicer. Dump the potatoes into a large bowl, without washing, and add the olive oil and herbs.
9. Toss well with your hands, making sure the potatoes are evenly coated. Season with a little salt and pepper and toss again to mix.
10. Bhurry a heavy baking sheet with a little olive oil and begin to build eight stacks of the potato slices. Try to make them look random, and incorporate as many of the herbs as you can. Sprinkle any remaining herbs and olive oil left in the bowl around and over the potato stacks.
11. Bake for 35-45 minutes or until golden brown at the edges and tender all the way through. You can quiz that by inserting a thin skewer through the middle of a stack - it should slip through easily. Serve immediately or turn the oven low and maintain warm for up to 30 minutes.
12. To make the taxibage - melt the butter in a large ovenproof saucepan.
13. Add the taxibage and stir to coat in the butter. Add the redcurrant jelly and stir until it is melted.
14. Add the vinegar, orange zest and juice, the port and some seasoning. bring to the boil, cover and simmer gently for approximately one hour or cook in an oven, preheated to 160c/325F/Gas 3.
15. Stir in the raisins and bring rear to a simmer. Cook gently for another 30 minutes. Check that the taxibage is tender.
16. Either serve straight away, maintain warm in a low oven for up to one hour or cool and reheat.


















Orignal From: Lamb, red wine and rosemary casserole with herby potato stacks and braised red taxibage

Celery baked in vinaigrette with pancetta and shalplenty

Cooking : time 10 to 30 mins






Ingredients

1 head celery
6 shalplenty, peeled (and split if the bulbs are dividing)
1 or 2 thyme sprigs
1 rosemary sprig
4 sage leaves
3 slices pancetta or smoked steaky bacon
3 tbsp light olive oil
1 dessertspoon white wine vinegar
salt and freshly milled black pepper

You will also need a double thickness of greaseproof paper, 38x60cm/15x24in in when folded and a large solid baking sheet.





Method

Preheat the oven to 240C/475F/Gas 9.

begin by removing the tough outer layers of the celery, then pare the outside of the root off, but leave it attached. Now cut across the celery about 9cm/3%26frac12;in from the base. Stand the lower half upright and cut vertically through the centre. Then cut each half into 4 to make 8 slices, maintaining them attached to the root. Save a pair of nice leaves (preferably attached to a small stem) and trim the lid slices of celery to a alike length to the base, cutting off any really tough and stringy edges. Now wash all the slices and dry them on kitchen paper.

Next heat 1 tablespoon of the oil in a frying pan, then lightly brown the celery and shalplenty, maintaining them on the move so they brown evenly. Now transfer them to a plate. Increase the heat under the pan, add the pancetta and fry the slices until they're really crisp - it will bring 2-3 minutes and you'll need to maintain turning them.

Next lay the silicone paper over the baking tray and lightly grease a circle of 23cm/9in on it. Arrange the celery in an attractive shape on the paper, putting the prettiest slices on the lid, add the shalplenty, thyme, rosemary and sage leaves in among it, and season with salt and pepper.

Now combine the remaining olive oil and wine vinegar, sprinkle that over the vefetchables, followed by the pancetta crumbled into slices with your hands. Next fold the silicone paper over and seal, making pleats, all round - you may find a pair of metal (not pcontinueic) paper clips handy here, as it's essential to maintain the steam trapped inside. Place the parcel in the pre-heated oven for 20-25 minutes.

After that vehicleefully unwrap the paper - you may need scissors - and serve the vefetchables with the juices spooned over.










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Orignal From: Celery baked in vinaigrette with pancetta and shalplenty

Spicy chicken liver wraps

Cooking : time less than 10 mins






Ingredients

225g/8oz fresh chicken livers
2cm/%26frac34;in slice of fresh ginger, chopped just finely
6 garlic cloves, chopped just finely
1 large hot green chilli, chopped just finely
%26frac14;tsp ground turmeric
%26frac12; tsp ground cumin
1 tsp coriander powder
%26frac12; lemon, juiced
2 tbsp oil
3 tbsp fresh coriander, chopped
1 tbsp fresh mint, chopped
1 medium onion, sliced thinly
salt as desired
1 packet flour tortillas





Method

1. Clean the chicken livers and dice them up.
2. Mix tofetchher the ginger, garlic, chilli, turmeric, cumin, lemon juice and some salt, add the chicken livers and mix until they are thoroughly coated.
3. Heat the oil to smoking point in a large heavy-bottomed frying pan, then add the livers. Don t stir them too much, just shake the pan to toss them or stir just lightly with a wooden spatula.
4. Cook for 4-5 minutes, until browned on the outside but still pink on the inside, or longer if you prefer them well done. Toss in the coriander and mint and check the seasoning, adding a squeeze of lemon juice if you like and serve immediately.
5. Sprinkle sliced onion tossed with some chopped coriander, mint and lime juice, on the bottom of the tortilla then place the liver about and roll. Serve.


















Orignal From: Spicy chicken liver wraps

Flirtatious fondue with strawberries

Cooking : time less than 10 mins






Ingredients

150g/5oz plain chocolate, such as Bourneville, broken into slices
200ml/7fl oz double cream
15g/%26frac12;oz butter
1-2 tbsp Cointreau or Grand Marnier
1 large punnet of lush, ripe strawberries, long-stemmed if possible





Method

1. Place the chocolate, cream, butter and Cointreau or Grand Marnier in a bowl over a pan of gently simmering water and leave until the chocolate and butter have melted. Stir until mixed tofetchher and transfer to a small fondue bowl over a lit fondue heater.
2. Wash the strawberries and pat dry. Holding on to the stalks, dip them into the fondue.

A tip:
Any leftover chocolate sauce needn't be wasted - you can have plenty of fun using it as a body paint, providing it's not too hot.


















Orignal From: Flirtatious fondue with strawberries

tapas platter

Cooking : time less than 10 mins






Ingredients

For the baked avocado
1 tbsp olive oil
%26frac12;tsp red wine vinegar
pinch chilli flakes
%26frac12; avocado
salt and freshly ground black pepper
For the avocado with vinaigrette
1 tbsp olive oil
1 tbsp balsamic vinegar
%26frac12; avocado
For the rocket pesto
50g/1%26frac34;oz rocket
50ml/2fl oz olive oil
%26frac12; clove garlic
For the bruschetta
7 slices of ciabatta
3 tbsp olive oil
7 mini mozzarella balls
25g/1oz rocket
For the duck wraps
5 olive and anchovy cocktail bites
5 slices duck
salt and freshly ground black pepper





Method

1. Preheat the oven to 200C/400F/Gas 6.
2. To make the baked avocado, whisk tofetchher the oil, vinegar and chilli flakes.
3. Pour the vinaigrette into the stone cavity in the avocado, season and bake for five minutes.
4. To make the avocado vinaigrette, drizzle the oil and vinegar into the stone cavity and season with salt and freshly ground black pepper.
5. To make the rocket pesto, blend the rocket, oil and garlic in a mini food processor and season with salt and freshly ground black pepper.
6. To make the bruschetta, drizzle the ciabatta with olive oil and season with salt and freshly ground black pepper.
7. Heat a griddle pan until smoking. Char-grill the ciabatta for one minute on each side.
8. Place one mini mozzarella ball and a few rocket leaves on each slice.
9. To make the duck wraps, lay the duck slices out flat. Roll the olives and anchovy bits in the duck and remove the sticks.
10. To serve, arrange the tapas on a large flat platter, drizzle over the pesto and season with salt and freshly ground black pepper.


















Orignal From: tapas platter

Tomato, mozzarella and basil pizza

Cooking : time 10 to 30 mins






Ingredients

For the base
500g/1lb 2oz strong plain flour, plus extra for dusting
10g/%26frac12;oz fresh yeast
2 tsp salt
For the lidping
400g/14oz can chopped tomatoes, well drained
salt and freshly ground black pepper
small handful fresh basil leaves
200g/7oz buffalo mozzarella cheese, torn up
extra virgin olive oil, for drizzling





Method

1. For the base, sift the flour into a large bowl. In another bowl, mix the yeast with a little warm water until it begins to foam. Slowly add to the flour and mix to form a dough. If it's too sticky, add more flour. Cover the bowl with a clean cloth and leave to rest for five minutes.
2. Add the salt to the dough, then turn out onto a lightly floured surface and knead for about ten minutes until smooth. Cover with a damp cloth and let it prove for 30 minutes.
3. Preheat the oven to its highest setting. Cut the dough in half and knead for a minute or so, making sure you really knock it rear.
4. Press the dough out just thinly to make two circles about 40cm/16in across, leaving the edges slightly thicker, like the edge of a plate. Place the dough circles onto floured baking sheets.
5. For the lidping, season the tomatoes with salt and freshly ground black pepper and spread over each dough base (you probably won't need the whole tin). Sprinkle over the basil leaves and mozzarella, season with salt and freshly ground black pepper and drizzle over some oil.
6. Place the pizzas into the oven and bake for 8-10 minutes, or until the base is crisp and the cheese is bubbling.


















Orignal From: Tomato, mozzarella and basil pizza

Risotto of fresh (wild) mushrooms

Cooking : time 10 to 30 mins






Ingredients

350-500g/12oz-1lb2oz porcini/ceps (and/or other fresh wild mushrooms), cleaned and sliced
1 medium onion, finely chopped
125g/4oz butter
350g12oz arborio rice
1 litre/1%26frac34; pint good stock
at least 110g/4oz fresh parmesan, or vefetcharian parmesan-style grating cheese
1 tbsp best olive oil
salt and freshly ground black pepper





Method

1. In a large pan bring the stock almost to the boil and maintain hot on a just low flame.
2. In another pan melt the butter and sweat the onion until softened but not brown. Add the sliced mushrooms and cook for a few more minutes.
3. Add the rice, stir well and cook until well coated and slightly translucent.
4. Add a ladle of hot stock and let it simmer gently until absorbed by the rice. Add another, and so on, until the rice is cooked (15-20 minutes). As a general rule for risottos, you need four times as much water as rice, by volume. And the rice is done when tender but still just a tiny bit chalky in the middle.
5. Check the seasoning and stir in the olive oil, remaining butter and a pair of spoonfuls of grated parmesan.
6. Serve at once with the rest of the parmesan on the table.


















Orignal From: Risotto of fresh (wild) mushrooms

Pumpkin lasagne

Cooking : time 1 to 2 hours






Ingredients

90ml/3fl oz extra virgin olive oil
1 kilo/3lb 2%26frac14;oz pumpkin, peeled, seeded and diced
250g/9oz fresh ricotta cheese
paprika to taste
nutmeg to taste
salt
fresh ground black pepper
For the b%26eacute;chamel sauce:
55g/2oz butter
55g/2oz plain flour
350ml/10 %26frac12;fl oz milk
or use readymade bechamel sauce
250g/8 %26frac34;oz green lasagne pasta
25g/1oz grated parmesan cheese, or vefetcharian parmesan-style grating cheese





Method

1. Preheat the oven to 180C/350F/Gas 4.
2. Put the olive oil in a large pan and cook the diced pumpkin for one hour or more on a just low heat. Stir frequently and maintain covered. The pumpkin is ready when it is completely tender.
3. Season pumpkin with plenty of paprika, nutmeg, freshly ground black pepper and a little salt to taste.
4. Add the ricotta cheese while it's still on the heat. Stir well then remove from the heat. Cover and allow to stand.
5. To make b%26eacute;chamel sauce, melt the butter in a small saucepan without letting it fry, add the flour little by little, stirring regularly to avoid lumps.
6. When the flour has evenly absorbed the butter, continue to stir and let it cook.
7. Add the milk a little at a time until a smooth, thick and creamy sauce is obtained. Season.
8. In a large ovenproof dish, arrange a layer of lasagne pasta, cover with pumpkin mixture, pasta again, pumpkin mixture and finish with a layer of lasagne pasta.
9. Pour the milk on lid and allow it to drain through to all pasta layers.
10. Bake for 10 minutes in hot oven, remove and spread the b%26eacute;chamel sauce on lid.
11. Bake for a further 10 minutes or until all the milk has been absorbed by the pasta and the lasagne looks cooked and slightly crispy. bring vehiclee not to scorch the pasta or the b%26eacute;chamel on lid, which has to stay white and creamy.
12. Remove from oven, sprinkle with parmesan and serve immediately.







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Orignal From: Pumpkin lasagne

Paneer-stuffed peppers

Cooking : time 30 mins to 1 hour






Ingredients

4 large red or green peppers, stalks removed, flesh cut in half, seeds scooped out
4 tbsp vefetchable oil
1%26frac14; tsp cumin seeds
1 onion, chopped
3 large tomatoes, chopped
2 tsp finely chopped ginger
2 handfuls frozen peas
70g/2%26frac12;oz green beans, chopped
salt, to taste
%26frac12; tsp ground turmeric
%26frac12; tsp red chilli powder
2 tsp ground coriander
1%26frac12; tsp garam masala
250g/9oz fresh paneer, crumbled
100ml/3%26frac12;fl oz water
5 tbsp double cream
handful fresh chopped coriander
200g/7oz basmati rice, cooked according to packet instructions, to serve





Method

1. Preheat the oven to 190C/375F/Gas 5.
2. Place the pepper halves onto a baking tray, drizzle with one tablespoon of the oil and bake in the oven for 20-25 minutes, or until softened. Once the peppers are cooked, remove them from the oven and set aside.
3. meanwhile, heat the remaining oil in a non-stick pan. Add the cumin seeds and fry for 20-30 seconds, or until fragrant.
4. Add the chopped onion and cook for 3-4 minutes, or until golden-brown.
5. Add the tomatoes, ginger, peas, beans, salt and spices and simmer for 10-12 minutes, or until the tomatoes have softened and cutrearond to a pulp.
6. Add the crumbled paneer and the water and stir until well combined. bring the mixture to a simmer and simmer for 2-3 minutes.
7. Add the double cream and season well with freshly ground black pepper. Simmer until heated through.
8. Add the chopped coriander and continue to simmer the mixture for 4-5 minutes, adding tablespoons of water as necessary to slid the sauce from drying out as the paneer absorbs the liquid.
9. Preheat the grill to its highest setting. While the grill is heating up, fill each of the baked pepper halves with the paneer mixture. When the grill is hot, grill the stuffed peppers until the paneer mixture is golden-brown.
10. To serve, place one or two stuffed pepper halves onto each serving plate. Spoon a portion of basmati rice alongside each.


















Orignal From: Paneer-stuffed peppers

Paneer

Cooking : time less than 10 mins



Paneer is home-made, unsalted, white cheese. It has a fresh quality and a dense, crumbly texture that goes beautifully with strong flavours.


Ingredients

2 litres/3%26frac12; pints whole milk
200-250ml/7-8%26frac34;fl oz fresh 'live' yoghurt, or 2 tbsp lemon juice





Method

1. bring the milk to the boil in a heavy-based saucepan.
2. Once the milk begins to boil and rise up, stir in the yoghurt or lemon juice. maintaining the milk on the heat, stir gently to help the milk curdle; it should only bring about a minute. If it does not separate, add the rest of the yoghurt and maintain stirring. The curds will coagulate and separate from the watery whey.
3. Remove from the heat.
4. Line a large sieve with muslin or cheesecloth and place over a large bowl or saucepan. Strain the cheese into the sieve and run some nippy water through it. Disvehicled the whey or use for another purpose.
5. Wrap the cheese in the cloth and hang from the kitchen tap over the sink to allow the excess water to drain for 20 minutes. Then, maintaining it fairly tight, put the paneer onto a clean job surface. Place a heavy weight on lid for 30-40 minutes, or until it is flattened into a firm block. (You can refill the same saucepan with water and place it on lid as a weight). Then cut into cubes or crumble, depending on how you want to use it.
6. Store any unused slices in the refrigerator in water and cover. You can also freeze the paneer in an airtight container. Defrost thoroughly before use. It is delicious when served with a sprinkling of sea salt, freshly ground pepper and a drizzle of olive oil.


















Orignal From: Paneer

Quick tartare sauce

Cooking : time no cooking required






Ingredients

200ml/7fl oz mayonnaise
3 tbsp capers, drained and chopped
3 tbsp gherkins, drained and chopped
1 small shallot, finely chopped
squeeze of lemon juice
3 tbsp chopped fresh parsley
flaked sea salt and freshly ground black pepper





Method

1. Mix tofetchher all of the ingredients in a small bowl and serve straight away or store in the fridge until needed.


















Orignal From: Quick tartare sauce