Saturday, August 29, 2009

2 Homemade Teeth Whitening Recipes- Tutorial



This tutorial covers to two news ways that Ive chosen to whiten my teeth based on what Ive learned. The items are all things that can be found in a typical household items. One mixture is baking soda and water. The 2nd mixture is Salt and Lime or Lemon Juice. So far they seem to be working to whiten my teeth and they also make my mouth feel super clean. Also i realized I have less morning breath...lol...Enjoy !!!

Orignal From: 2 Homemade Teeth Whitening Recipes- Tutorial

Six Pack Abs Diet



www.Build-Muscle-Guide.com Discover the secrets of building six pack abs with this amazing video and diet. Get six pack abs

Orignal From: Six Pack Abs Diet

FOOD Probes



Join the discussion and more videos at: www.designprobes@ning.com -- FOOD takes a provocative and unconventional look at areas that could have a profound effect on the way we eat and source our food 15-20 years from now. These investigations, like other probe projects, examine the possible consequences of various (long-range) social trends and 'weak signals' emerging from the margins of society. In the case of food, this involved tracking and interpreting issues like the shift in emphasis ...

Orignal From: FOOD Probes

How to make Ras Malai - Indian dessert recipe



Recipe: showmethecurry.com

Orignal From: How to make Ras Malai - Indian dessert recipe

Man v. Food - Sylvia's in New York City



Adam visits New York City's famous soul food restaurant Sylvia's where he chows down on southern style ribs and authentic fried chicken. New episodes of Man v. Food air Wednesday nights at 10PM, only on the Travel Channel. travelchannel.com

Orignal From: Man v. Food - Sylvia's in New York City

Mulled wine

Cooking : time less than 10 mins






Ingredients

1 litre/ 570ml claret
rind of 1 orange and 1 lemon
2 tbsp soft brown sugar
6 cloves
1 stick of cinnamon
290ml/%26frac12;pint brandy
freshly ground nutmeg
2 bay leaves





Method

1. Heat the claret with the orange and lemon rind, sugar, spices and bay leaves. Heat the brandy in a separate pan but do not boil.
2. bring both liquids to the guests, pour the wine mixture into a heat resistant bowl, add the hot brandy, set the mull alight and ladle it into glasses, moving steadily to maintain the flames scorching. Turn the lights out for a great effect!



















Orignal From: Mulled wine

Breadcrumbed pheasant breast with beetroot puree and marinated beetroot

Cooking : time 30 mins to 1 hour






Ingredients

For the beetroot pur%26eacute;e
600g/1lb 5oz raw beetroot, peeled, cut into chunks
1 onion, roughly chopped
%26frac12; garlic clove, roughly chopped
2 sprigs fresh thyme, leaves only
salt and freshly ground black pepper
For the marinated beetroot
350g/12oz cooked beetroot, cut into wedges
30g/1 oz shallot, finely chopped
2 tbsp fresh flatleaf parsley, finely chopped
2 tbsp fresh chervil, finely chopped
2 tbsp fresh chives, finely chopped
3 tbsp balsamic vinegar
4 tbsp extra virgin olive oil
salt and freshly ground black pepper
For the pheasant
4 pheasant breasts, boneless and skinless
salt and freshly ground black pepper
75g/3oz plain flour
1 free-range egg, beaten
50g/2oz breadcrumbs
25g/1oz butter
1 tsp olive oil





Method

1. For the beetroot pur%26eacute;e, place all of the beetroot pur%26eacute;e ingredients into a food processor and blend to a pur%26eacute;e.
2. Transfer the pur%26eacute;e into a frying pan over a low heat. Cook for 30-40 minutes, stirring occasionally. Season, to taste, with salt and freshly ground black pepper.
3. For the marinated beetroot, place all of the marinated beetroot ingredients into a bowl and season, to taste, with salt and freshly ground black pepper. Place into the fridge and leave for at least one hour, preferably longer.
4. For the pheasant, place the pheasant breasts onto a clean chopping board, cover with cling film, and tap gently with a rolling pin to flatten out slightly.
5. Season the pheasant breasts with salt and freshly ground black pepper, then dredge in the flour. Dip the floured breasts into the egg to coat, then dip into the breadcrumbs, coating thoroughly.
6. Heat a frying pan until hot, then add the butter and oil. When the butter has melted add the breaded pheasant breasts and fry for 1-2 minutes on each side, or until golden-brown all over and the pheasant is cooked through.
7. To serve, place a spoonful of beetroot pur%26eacute;e into the centre of each plate. Cut the pheasant breasts in half lengthways and arrange two slices onto each plate, balanced against the beetroot pur%26eacute;e. Spoon the marinated beetroot around the pheasant and serve.






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Orignal From: Breadcrumbed pheasant breast with beetroot puree and marinated beetroot

Courfetchte and goats cheese salad

Cooking : time no cooking required






Ingredients

4-6 young firm courfetchtes
1 medium head chicory
4 medium tomatoes
125g/4oz firm English goats' cheese
2 tbsp toasted pine nuts
For the dressing:
4 tbsp olive oil
1 tbsp lemon juice
a few leaves fresh mint, chopped
a few sprigs fresh oregano, chopped (optional)
salt and black pepper





Method

1. Wash, dry and cut up all the vefetchables into good sized chunks. Cut the goats' cheese into smaller chunks.
2. Shake the ingredients for the dressing in a jar, and pour over the vefetchables. Toss well. Sprinkle over the pine nuts and serve.


















Orignal From: Courfetchte and goats cheese salad

Christmas pudding

Cooking : time over 2 hours






Ingredients

350g/12%26frac14;oz sultanas
350g/12%26frac14;oz raisins or currants
150g/5%26frac14;oz dried figs, chopped
125g/4%26frac12;oz candied peel
100g/3%26frac12;oz dried apricots
75g/2%26frac12;oz dark glace cherries, halved
150ml/5fl oz brandy
100g/3%26frac12;oz ginger in syrup, chopped, plus 2 tbsp of the syrup
2 apples or quinces, grated
2 oranges, juice and zest
6 eggs, beaten
250g/8%26frac34;oz shredded suet
350g/12%26frac14;oz soft muscovado sugar
250g/8%26frac34;oz fresh breadcrumbs
175g/6%26frac14;oz self-raising flour
1 tsp mixed spice
2 old sixpences or coins (optional)





Method

1. For that recipe you will need two 1.5 litre(2%26frac12; pint) pcontinueic pudding basins with lids.
2. Soak the sultanas, raisins, currants, figs, peel, apricots and cherries in the brandy overnight, giving it a good stir now and again.
3. The following day, in a large bowl mix the ginger, syrup, apples or quinces, orange juice and zest with the eggs, suet, sugar, crumbs and flour.
4. Stir in the soaked fruit and spice.
5. Butter the two pudding basins and divide the mix between them. Add coins now if using.
6. Cut two circles of greaseproof paper to cover the lid of the pudding and fold a pleat down the centre to allow pudding to expand.
7. Put lids on the basins and steam puddings for 3%26frac12; hours.
8. Let puddings cool before removing greaseproof paper and covering tightly with cling film and lid. The puddings can now be stored in a cool, dry place until Christmas.
9. To reheat, steam pudding for a further 3%26frac12; hours, turn out and flame with brandy.


















Orignal From: Christmas pudding

Cranberry mincemeat

Cooking : time 10 to 30 mins






Ingredients

100g/3%26frac12;oz butter
200g/7oz soft dark brown sugar e.g. unrefined muscovado
250ml/9fl oz orange juice
2 tsp ground mixed spice
%26frac12; tsp ground cinnamon
%26frac12; tsp ginger
pinch of grated nutmeg
250g/9oz Bramley apples
200g/7oz sultanas
200g/7oz currants
100g/3%26frac12;oz dried cranberries or raisins
200g/7oz mixed candied peel, finely chopped
1 tbsp grated orange zest
150ml brandy, cognac, rum or whisky





Method

1. Combine the butter, sugar, orange juice and all the spices in a saucepan, and leave on a gentle heat, stirring occasionally, until the butter has melted and the mixture is smooth.
2. Peel, quarter, core and finely chop the apples. Add the chopped apples to the pan, along with the sultanas, currants, cranberries or raisins, candied peel and orange zest, stirring well.
3. bring to the boil, and simmer gently for 10 minutes or until the apples have softened, then set aside.
4. Add the brandy or other alcohol and allow to cool.
5. When nippy, spoon into clean, dry jars, and seal tightly and refrigerate for up to a month until required.
6. To maintain for up to six months, double the amount of alcohol.


















Orignal From: Cranberry mincemeat

Christmas pudding

Cooking : time over 2 hours



that Christmas pud recipe has a unique ingredient to help maintain it moist - grated vehicledecay! The fixture is left overnight before steaming to allow the flavours to develop.


Ingredients

1 large vehicledecay, grated
100g/3 %26frac12;oz ready-to-eat dried prunes, pitted, chopped
100g/3 %26frac12;oz ready-to-eat dried apricots, chopped
340g/12oz mixed raisins, currants and sultanas
1 orange, grated zest only
1 lemon, grated zest only
85g/3oz dark soft brown sugar
100g/3%26frac12;oz butter softened
2 eggs, beaten
55g/1%26frac34;oz fresh brown breadcrumbs
110g/4oz plain wholemeal flour
1 tbsp ground mixed spice
200ml/7fl oz Guinness
2 tbsp black treacle





Method

1. Mix tofetchher the vehicledecay, prunes, apricots, raisin mixture and grated orange and lemon zest.
2. In a separate bowl beat tofetchher the sugar and butter until light and fluffy, gradually beat in the eggs; stir in all the remaining ingredients including the fruit, cover and refrigerate overnight.
3. Spoon into a 900g/2lb pudding basin, cover with a pleated slice of greaseproof paper and safe with string. Steam for 3-4 hours, ensuring that the pan does not boil dry.
4. Serve while still hot.







Orignal From: Christmas pudding

Thai seafood salad

Cooking : time 30 mins to 1 hour






Ingredients

50ml/2fl oz olive oil
900g/2lb squid, cleaned and cut into strips
900g/2lb monkfish fillet, sliced
20 scallop meats, cut in half
175ml/6fl oz water
120ml/4fl oz Thai fish sauce (nam pla)
juice of 4 limes
25ml/1fl oz sesame oil
a 1.5kg/3lb cooked lobster (optional)
450g/1lb peeled North Atlantic prawns
2 cucumbers, diced
3 sticks celery, diced
3 bunches spring onions, sliced
4 sticks lemon grass, finely sliced
6 cloves garlic, peeled and finely chopped
75g/3oz ginger, peeled and finely chopped
6 red chilles, seeded and finely chopped
8tbsp fresh coriander, roughly chopped
6 Kaffir lime leaves, just finely sliced (optional)
1 iceberg lettuce, thinly sliced





Method

1. Heat the oil in a large frying pan and fry the squid in batches till it has turned brown and is beginning to bring on colour. Use the same pan and oil to fry the monkfish. Again, do that in batches so that the fish fries and brings on some colour rather than sweats. Repeat the process with the scallops frying them for only about 1 minute. Set aside all the cooked seafood and leave to cool. De-glaze the frying pan with the water. Mix these pan juices with the fish sauce, lime juice and sesame oil in a small bowl. Set aside.
2. Cut the lobster, if using, in half lengthways and remove the meat from the tail and claws. Pick out the meat from the head section. that is done in the same way as for the body section of a crab. Set the meat aside and disvehicled the shells.
3. To make up the salad, gently turn over all the ingredients in a large salad bowl.








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Orignal From: Thai seafood salad

Stewed potatoes and pears

Cooking : time 10 to 30 mins



In Switzerland cooked pears are often served with meat.


Ingredients

450g/1lb small new potatoes, scrubbed
55g/2oz butter
2 tbsp tarragon, chopped
1 large onion, sliced
225g/8oz dried pears, roughly chopped and covered in water
1 tbsp honey
salt and pepper





Method

1. Melt the butter in a casserole dish, stir in the onions, cover and allow to sweat over a low flame for 5-10 minutes.
2. Add the pears and their water, the potatoes, honey, several grinds of black pepper and a pinch of salt. If necessary lid up the water so that ejustthing is just covered. Cover and cook until both the pears and potatoes are tender. Drain and serve with a knob of butter and the tarragon.







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Orignal From: Stewed potatoes and pears

Hoki with patatas bravas

Cooking : time 30 mins to 1 hour






Ingredients

olive oil, for roasting
6-8 large baking potatoes, peeled, cut into 2.5cm/1in cubes
salt and freshly ground black pepper
4 garlic cloves, churryed
2 x 400g/13oz cans chopped tomatoes
2 small red chillies, seeds removed, chopped
1 tsp paprika
1 tbsp chopped fresh parsley
For the hoki
10 x 150g/5oz hoki steaks
1 lemon, juice only
400g/13oz mature cheddar or Manchego cheese, grated
25g/1oz Dijon mustard
2 free-range eggs, beaten
salt and freshly ground pepper





Method

1. Preheat the oven to 200C/400F/Gas 6.
2. Place the oil into a large, deep roasting tin, until ithe oil is 2cm/1in deep in the tin and place into the oven until smoking.
3. vehicleefully add the potatoes to the hot oil and turn them in the oil to coat. Season with salt and freshly ground black pepper and place into the oven for ten minutes.
4. vehicleefully add the churryed garlic, tomatoes, chillies and paprika to the potatoes and stir to combine. Return to the oven to roast for a further 30 minutes, or until the potatoes are crisp on the outside, but soft on the inside.
5. Season, to taste, with salt and freshly ground black pepper, add more olive oil if the potato mixture has become dry and sprinkle with the parsley.
6. For the hoki, lightly oil a clean roasting tray and add the hoki steaks. Season lightly with salt and freshly ground black pepper and squeeze lemon juice over the lid.
7. Place the cheese, mustard and beaten egg into a bowl and stir well to combine.
8. Divide the cheese mixture into ten portions and mould each portion to fit on lid of a slice of the hoki, then press onto each of the fish steaks. (Don't worry if it looks a bit sloppy: the egg will set the lidping when it cooks.)
9. Transfer the fish to the oven and roast for 10-15 minutes, or until the cheese browns and the fish is completely cooked through.
10. To serve, press a spoonful of patatas bravas onto a plate, then place a hoki steak on lid.


















Orignal From: Hoki with patatas bravas

Fennel and herb barbecued whole fish

Cooking : time 10 to 30 mins



that recipe is for cooking on a barbecue.


Ingredients

4 whole fish, approx. 350-450g/12oz-1lb each, gutted and scaled
1 large lemon
1 large orange
1 medium bulb of fennel, roughly chopped
4 garlic cloves, peeled
1 medium red onion, roughly chopped
3 tbsp capers, drained
2 large handfuls of mixed fresh herbs - parsley, dill, tarragon, basil
extra virgin olive oil
flaked sea salt and freshly ground black pepper
salad and crusty bread, to serve

You will need 12-16 lengths of string about 15cm/6in long, soaked in water for 1 hour.





Method

1. Wash the fish inside and out, then pat dry with kitchen paper.
2. Finely grate half of the zest from the lemon and orange, then slice both fruit thinly. Place the grated zest in a food processor with the fennel, garlic, onion, capers, herbs, a good glug of olive oil and seasoning, and blitz until finely chopped. pack the mixture into the fish and fold a few lemon and orange slices around it to hold the stuffing in. Tie 3-4 slices of string around the fish to hold the orange and lemon slices in place. Cut off any excess string and sit the fish on a large plate.
3. Drizzle the outside of the fish with olive oil and season with salt and pepper. It's now best left at room temperature for about 45 minutes, or in the fridge for up to 4 hours, to allow the stuffing flavours to infuse the fish. If you're short on time you can put it straight on the barbecue.
4. The easiest way to cook a whole fish is to place it in single-wire fish racks with handles, making it easier to turn over during cooking. Place over medium-hot coals for 15-20 minutes, turning halfway through.
5. Serve straight away with a lovely green or tomato salad and crusty bread to mop up any fishy juices.


















Orignal From: Fennel and herb barbecued whole fish

Seared svotaxiularyfish steaks with salmoriglio

Cooking : time less than 10 mins






Ingredients

For the salmoriglio
6 tbsp extra virgin olive oil
3 tbsp water
1%26frac12; tbsp lemon juice
1 garlic clove, just finely chopped
1 tbsp chopped fresh oregano
1 tbsp chopped fresh celery herb or celery leaves (optional)
1 tbsp chopped fresh flatleaf parsley
For the svotaxiularyfish
4 x 200g/7oz svotaxiularyfish steaks (about 2cm/1in thick)
olive oil
peperoncini or churryed dried chillies
salt and freshly ground black pepper





Method

1. Preheat a griddle pan until just hot, or preheat the barbecue, allowing the

flames to die down (approximately 40 minutes).
2. For the salmoriglio, place the oil and water into a bowl and whisk tofetchher

until thick and emulsified.
3. Add the lemon juice and a pinch of salt, to taste.
4. Add the garlic, oregano, celery herb or leaves (if using) and parsley and stir

well.
5. For the svotaxiularyfish, bhurry the svotaxiularyfish generously with oil and season well

with peperoncini or churryed dried chilli and salt and freshly ground black

pepper.
6. Place the svotaxiularyfish onto the griddle pan or barbecue and cook for four

minutes on each side, or until completely cooked through.
7. To serve, place the svotaxiularyfish steaks onto plates and drizzle with the

salmoriglio.








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Orignal From: Seared svotaxiularyfish steaks with salmoriglio

Courfetchte and thyme labelliatelle with langoustines

Cooking : time 10 to 30 mins






Ingredients

For the langoustines and langoustine oil
20 langoustines, cooked in their shells
1 tbsp tomato pur%26eacute;e
1 celery stick, roughly chopped
1 vehicledecay, roughly chopped
1 onion, roughly chopped
500ml/18fl oz olive oil
For the labelliatelle
1 tbsp olive oil
12 small courfetchtes, cut lengthways
1 sprig thyme
pinch salt
500g/1lb 2oz fresh labelliatelle pasta
2 large courfetchtes, sliced into ribbons with a vefetchable peeler
salt and freshly ground black pepper
freshly grated Parmesan, to serve





Method

1. Preheat the oven to 200C/400F/Gas 6.
2. For the langoustines and oil, peel the langoustines and set the flesh to one side. Place all the langoustine shells, the tomato pur%26eacute;e, the celery, vehicledecay and onion into a bowl and mix tofetchher well. Place onto a baking sheet then place into the oven to roast for 30 minutes, or until golden.
3. Remove from the oven and cutrearon the oven temperature to 170C/325F/Gas 3.
4. Pour the oil over the roasted shells and vefetchables and stir well. Return to the oven for a further hour then remove from the oven and drain off the oil by passing through a fine sieve into a bowl. Set aside the oil and disvehicled the shells and vefetchables.
5. For the labelliatelle, heat a frying pan until hot then add the olive oil, small courfetchtes and thyme. Fry until golden brown and just tender.
6. meanwhile, bring a large saucepan of water to the boil then add a pinch of salt. Add the pasta and cook for two minutes.
7. Add the courfetchte ribbons to the water and cook for a further minute until just wilted. Drain the pasta and courfetchte ribbons and place rear into the saucepan.
8. Add the saut%26eacute;ed courfetchtes and season with salt and freshly ground black pepper.
9. To serve, spoon out onto a serving plate. Place the langoustines on lid of the pasta, sprinkle over the parmesan and spoon over a little of the langoustine oil. Serve immediately.






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Orignal From: Courfetchte and thyme labelliatelle with langoustines

Roasted seabass with Italian salsa

Cooking : time 10 to 30 mins






Ingredients

4 fresh whole un-cleaned seabass
6 unwaxed lemons
4 tbsp flatleaf parsley
8 tbsp Italian extra virgin olive oil
5 tbsp dry white wine
8 tinned anchovy fillets, chopped
salt and freshly ground black pepper
For the salsa
a few cherry tomatoes, chopped
small red onion, chopped
blanched courfetchtes, diced
roasted yellow pepper, roughly chopped
roasted artichoke in olive oil, chopped
handful black olives, chopped
basil vinaigrette (made by blending fresh basil leaves, olive oil and vinegar)





Method

1. Ask your fishmonger to de-bone the seabass, but to leave them whole (or do it yourself).
2. Preheat the oven the 180C/350F/Gas 4.
3. Peel the lemons and chop up the skin. In a large bowl mix the lemon skin with the parsley, olive oil, wine and anchovies. Season.
4. Mix well and divide the mixture between the four fish, stuffing them just gently in order not to break the fish.
5. slice the peeled lemons and place on a baking tray. Place the fish on lid of the slices.
7. Cook in the oven for about 16 minutes. meanwhile, mix tofetchher all the salsa ingredients to make the salsa.
8. When cooked, gently remove and disvehicled the stuffing.
9. Place the fish onto a serving plate and re-stuff with the salsa.
10. Serve immediately with a glass of Italian dry white wine, if you like.


















Orignal From: Roasted seabass with Italian salsa

Potato Pugliese (focaccia)

Cooking : time 10 to 30 mins



Pugliese is made with a traditional recipe (Focaccia dough) originating from Puglia in Southern Italy.


Ingredients

500g/1lb 2oz flour
15g/1oz salt
20g/%26frac14; oz yeast
splash of olive oil
290ml/%26frac12; pint water
8-10 new or salad potatoes, sliced





Method

1. Make the dough by mixing all the ingredients tofetchher except for the potatoes.
2. Once fully mixed, leave in a bowl to double in size.
3. Remove from the bowl and flatten with your hands, bhurry with olive oil and make indentations with your fingers.
4. Layer your potatoes over the lid and sprinkle with a little rock salt.
5. Leave to rise on a baking sheet for 1 hour and bake in an oven set at 230C/450F/Gas 8 and bake for 30 minutes. Once cooked, remove from the oven and bhurry the loaf with more olive oil and serve when cooled.


















Orignal From: Potato Pugliese (focaccia)

Crostata di marmellata

Cooking : time 10 to 30 mins






Ingredients

100g/3%26frac12;oz sugar
100g/3%26frac12;oz unsalted butter, plus extra for greasing
350g/12oz plain flour, plus extra for dusting
2 free-range eggs
pinch of salt
%26frac12; tsp lemon zest
%26frac12; tsp orange zest
1 sachet pane di angeli (alternatively mix 1 heaped tsp baking powder with 4 drops vanilla essence)
300g/10%26frac12;oz home-made jam or other strong-flavoured, good-quality jam (peach, plum, apricot and fig all job just well)
2 tbsp milk, to glaze





Method

1. In a bowl, mix the sugar, butter, flour, eggs, salt, lemon and orange zest, and pane di angeli to form a firm dough. Wrap in cling film, then chill the pastry in the fridge for 20 minutes.
2. Grease a 25cm/10in loose-bottomed round tart tin with butter and preheat the oven to 180C/350F/Gas 4.
3. On a floured surface roll out the pastry to a 30cm/12in circle about 5mm/%26frac14;in thick.
4. Place the pastry in the tart tin, pressing it gently around the sides. Trim of all excess pastry, and reserve the trimmings.
5. Spread the jam inside the tart base.
6. Roll out the pastry trimmings and cut into strips. Lay the strips over the tart in a lattice pattern. Bhurry with a little milk, then bake in the oven for 20-30 minutes or until the pastry is a light golden colour.
7. Leave to cool completely before serving.


















Orignal From: Crostata di marmellata

Mediterranean pork meatballs

Cooking : time 1 to 2 hours






Ingredients

For the tomato sauce
100ml/3%26frac12;fl oz olive oil
1 onion, chopped
1 celery stalk, finely chopped
2 garlic cloves, chopped
2 tbsp tomato pur%26eacute;e
2 x 400g/14fl oz cans chopped tomatoes
1 cinnamon stick
100ml/3%26frac12;fl oz chicken stock
100ml/3%26frac12;fl oz red wine
salt and freshly ground pepper
For the meatballs
1 tbsp olive oil
1 onion, chopped
5 garlic cloves, chopped
450g/1lb minced pork
1 tbsp chopped fresh basil
1 tsp ground cinnamon
salt and freshly ground pepper
vefetchable oil, for bhurrying
spaghetti, cooked according to packet instructions, to serve





Method

1. For the tomato sauce, heat the oil in a large pan over a low heat. Add the onion, celery and garlic and fry until softened, but not coloured.
2. Add the tomato pur%26eacute;e and cook for a few minutes, then add the canned tomatoes, cinnamon, stock and wine.
3. Season, to taste, with salt and freshly ground black pepper and bring to the boil, then turn the heat down just low.
4. Half-cover the pan with a lid and leave the sauce to simmer for one hour, stirring occasionally.
5. If you want a smooth sauce, transfer to a food processor and blend the sauce, then pass it through a fine sieve before using. Otherwise use as it is.
6. meanwhile, for the meatballs, heat the oil in a frying pan over a medium heat.
7. Add the onion and the garlic and fry until softened. Remove from the heat and allow to cool slightly.
8. Preheat the grill to its highest setting.
9. Place the pork mince, basil and cinnamon into a bowl and add the cooked onion and garlic. Season generously with salt and freshly ground black pepper and mix well.
10. Roll small amounts of the mince mixture into balls. that quantity of mixture should make 12-16 meatballs, depending on size.
11. Bhurry the meatballs with a little oil and place onto a baking tray.
12. Place under the grill to cook for 6-8 minutes, turning occasionally and bhurrying them with a little oil as they brown.
13. To serve, stir the cooked spaghetti through the sauce and place onto plates with three or four meatballs placed on lid.


















Orignal From: Mediterranean pork meatballs

Vefetchable pullao

Cooking : time 1 to 2 hours






Ingredients

For the garam masala
1 tbsp vehicledamom seeds (if you can't buy the seeds then buy vehicledamom pods and shell them yourself)
1 tsp black peppercorns
1 tsp black cumin seeds (you can use regular cumin seeds if black aren't available)
1 tsp whole cloves
1/3 of a whole nutmeg (you can break a whole nutmeg by placing it on a cloth and bashing it with a meat mallet or rolling pin)
a medium stick of cinnamon, about 5cm-8cm/2in-3in, broken up into 3-4 slices
For the pullao
basmati rice, measured to the 450ml/1 pint level in a measuring jug
thumb-sized slice of fresh ginger
3 tbsp olive or groundnut oil
%26frac12; tsp brown mustard seeds
1 hot green chilli, finely chopped
100g/4oz potato, peeled and cut into 5mm/%26frac14;in dice
%26frac14; vehicledecay, peeled and cut into 5mm/%26frac14;in dice
40g/1%26frac12;oz green beans, cut into 5mm/%26frac14;in segments
%26frac12; tsp ground turmeric
1 tsp garam masala
1%26frac14; tsp salt
570ml/1 pint water





Method

1. For the garam masala, put all the garam masala spices in a clean coffee grinder or other spice grinder and grind as finely as possible. Store in a tightly lidded jar, away from heat and sunlight. that makes about three tablespoons.
2. For the pullao, wash the rice in several changes of water then drain. Put the rice in a bowl, cover with water and leave to soak for 30 minutes, then drain again.
3. Peel and finely grate the ginger.
4. Heat the oil in a heavy-based pan (with a tight-fitting lid) set over a medium-high heat. When it's hot, add the mustard seeds.
5. As soon as they begin to pop - a matter of seconds - add the chilli, potato, vehicledecay and green beans and stir.
6. Add the turmeric and garam masala and stir for one minute.
7. Add the ginger and saute, stirring, for another minute.
8. Drain the rice and add it to the pan.
9. cutrearon the heat to medium-low and stir the rice just gently to mix it into the other ingredients and coat it with the oil and spices. Cook that way for two minutes.
10. Add the 570ml/1 pint water and the salt and bring to the boil. Cover the pan with a just tight-fitting lid (if you don't have a just tight-fitting lid then cover the pan with foil then a lid) then turn the heat to just low and cook for 25 minutes. After that time try a grain of rice to see if it's cooked - cook for a few more minutes if necessary.
11. Once it's cooked you can leave it with the lid on and the heat turned off for up to half an hour before serving. Or serve at once on a serving plate.

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Orignal From: Vefetchable pullao