Sunday, August 30, 2009

Elevator - Food Fight



Whoever wins, we lose. Follow my death-defying exploits on twitter! www.twitter.com And revel in the glory of Harold the Janitor! www.twitter.com

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Carp Fish Bait Recipes



offto.net Carp Fish Bait Recipes You will catch more and bigger Carp with Your Own Fish Bait Recipes for Making Homemade Fish Bait Guaranteed. Attention Carp Fishing Enthusiasts Heres the Time Tested Secret Carp Fishing Bait Recipes that will Fill Your Stringer Full ...

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** Old version ** The Dangers of Aspartame (Artificial Sweeteners, Sugarfree, Diet, Zero, E951)



of Aspartame-Acesulfame (E962), Maltitol (E965), Lactitol (E966), Sorbitol (E420), Mannitol (E421), Glycerol (E422). Natural based sweeteners and thus relatively safe: Xylitol (E967), Thaumatin (E957). Healthy sugar replacements: Organic raw sugar, maple syrup and honey. The low calorie, all natural sweetener Stevia, used in Paraguay for centuries: www.steviainfo.com "My people are destroyed for lack of knowledge." Hosea 4 (KJV) "Why do you spend money for what is not bread, and your wages ...

Orignal From: ** Old version ** The Dangers of Aspartame (Artificial Sweeteners, Sugarfree, Diet, Zero, E951)

College Sex Appeal: Avoiding Food Traps (College Health Guru



Your college diet likely has more pizza & beer than fruit - and it may be hurting your sex appeal! Here's how to enjoy eating without giving up the sexy. More at: College.Healthguru.com

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Hot Chocolate Mix Recipe



This hot chocolate mix recipe from chef Jason Hill is a decadent Valentine's Day treat or winter drink. Hot cocoa is a hit for adults and children alike. Hot chocolate dates back to the Mayan period, when it was made with corn meal, chiles and water and was used for sacred ceremonies. This hot chocolate mix recipe will blow away any of those store bought packets and it comes together in a snap. For this homemade hot chocolate recipe, were going to use: 1 cup milk 1/2 cup heavy cream 1/4 cup ...

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Street Food - Mumbai - 14 Nov 08 - Part 2



In the first of a new series Al Jazeera's Divya Gopalan attempts to understand the real Mumbai by taking a culinary journey through its Street Food.

Orignal From: Street Food - Mumbai - 14 Nov 08 - Part 2

Gado gado Indonesian vefetchable salad

Cooking : time less than 10 mins






Ingredients

225g/8oz coconut cream
300g/10%26frac12;oz simple peanut sauce
1 red pepper, roasted, peeled and sliced
1 bunch French beans, trimmed and cooked
8 new potatoes, peeled and cooked and quartered lengthways
1 green mango, cut into batons
1 cup bean sprouts
1 avocado, sliced lengthways
1 iceberg lettuce, cut into wedges





Method

1. Warm the coconut cream until it splits and add the peanut sauce.
2. Transfer the sauce to a bowl and serve with the above selection of cooked and raw vefetchables on the side
3. The vefetchables and sauce can be wrapped in the lettuce leaves and eaten as a wrap.


















Orignal From: Gado gado Indonesian vefetchable salad

Roast turkey with cider and apple

Cooking : time over 2 hours






Ingredients

5.5kg/12lb oven ready turkey, thoroughly thawed if frozen
salt and freshly ground black pepper
1 onion, peeled and cut into wedges
4 garlic cloves
450ml/%26frac34; pint medium dry cider
25g/1oz softened butter or margarine
25g/1oz flour
4 tbsp half fat cr%26egrave;me fra%26icirc;che
fresh mint sprigs to garnish
For the stuffing:
1 tbsp oil
2 medium onions, peeled and chopped
2 garlic cloves, peeled and churryed
1 Bramley cooking apple, peeled, cored and chopped
175g/6oz fresh white breadcrumbs
75g/3oz ready to eat dried prunes, chopped
2 tbsp freshly chopped mint
1 medium egg, beaten





Method

1. Preheat the oven to 190C/375F/Gas 5, 10 minutes before cooking.
2. Wipe the turkey inside and season the body cavity. Put on one side while preparing the stuffing.
3. Make stuffing by heating the oil in a pan and saut%26eacute; the onion and garlic for 5 minutes or until softened.
4. Stir in the apple, remove from the heat and add remaining stuffing ingredients with seasoning to taste and mix well to form a stiff consistency.
5. Stuff the neck cavity only with the prepared stuffing then fold the neck flap over and safe either by sewing using fine twine and a trussing needle or with skewers.
6. Place the onion wedges and whole garlic cloves in the body cavity.
7. Weigh the turkey and calculate the cooking time allowing 18 minutes per 450g/1lb.
8. Roll any remaining stuffing into balls and cook round the turkey for the continue 20 minutes of cooking time.
9. Place breast side down in the roasting tin, pour over 150ml/%26frac14; pint of the cider then place in the oven and roast in the oven for the calculated cooking time. (By cooking the turkey upside down, the natural juices will baste the turkey as it cooks.
10. Twenty minutes before the end of the cooking time, turn the turkey over, pour over a further 150ml/%26frac14; pint of the cider and continue to cook for the rest of the cooking time. If the turkey is browning too quickly, cover loosely with tin foil. Check the turkey is thoroughly cooked by inserting a long skewer in the thickest part of the thigh. If after 1 minute the juices run clear the turkey is cooked.
11. Remove from the oven, place turkey on a serving plate, loosely cover with tinfoil and stand for 20 minutes before vehicleving.
12. Strain 300ml/%26frac12; pint of the juices from the cooked turkey into a saucepan and stir in the remaining cider, bring to the boil.
13. Cream the butter or margarine with the flour then gradually whisk into the cider mixture.
14. Cook for 2 minutes, adjust seasoning and stir in the cr%26egrave;me fra%26icirc;che. Heat gently for 1 minute then serve with the cooked turkey, garnished with fresh herbs







Orignal From: Roast turkey with cider and apple

Sausage plait

Cooking : time 30 mins to 1 hour






Ingredients

1 x 375g/13oz packet readymade puff pastry
1 tbsp butter
1 small onion, diced
1k/2%26frac14;lb good sausage meat
1 free-range egg, beaten





Method

1. Preheat the oven to 200C/400F/Gas 6.
2. Roll out the pastry into a rectangle about 25cm/10in by 20cm/8in.
3. Heat the butter in a frying pan, and add the onion, cooking until it is softened but not coloured.
4. In a mixing bowl, combine the onion and the sausage meat well.
5. Put the sausage mixture down the middle of the long length of the pastry. With a sharp knife, cut slits 3cm/1in apart, 1cm/%26frac12;in away from the sausage mixture to the edge of the pastry, slanting away from you. Bhurry with beaten egg.
6. begining at the end nearest to you, fold the pastry alternately over each other, to offer a 'plait' effect. Bhurry the lid with beaten egg.
7. Transfer to a baking tray and bake in the centre of the oven for 40 minutes, reducing the temperature to 150C/300F/Gas 2 after 20 minutes. Serve in slices hot or nippy.


















Orignal From: Sausage plait

Kentish apple mousse with toasted honey syrup apples

Cooking : time 30 mins to 1 hour



that quantity of Italian meringue produces 200g/7oz of meringue. The rest can be divided and baked in a low oven leaving a crispy edge and soft centre. that recipe is suitable for a 20cm/8in loose-bottomed cake tin. You will need a sugar thermometer.


Ingredients

For the almond sponge base
75g/3oz unsalted butter, cubed, plus extra for greasing
75g/3oz caster sugar
75g/3oz ground almonds
2 tbsp plain flour
1 free-range egg
For the Italian meringue
175g/6oz caster sugar
15g/%26frac12;oz liquid glucose (available from chemists)
3 free-range egg whites
For the mousse
4 large Braescorch apples, peeled, cored and chopped
knob of butter
200ml/7fl oz apple juice
50ml/2fl oz Calvados
3 free-range egg yolks
20g/1oz caster sugar
2 gelatine leaves, soaked in nippy water
150ml/5fl oz double cream, whipped to soft peaks
For the jelly lidping
200ml/7fl oz sweet dessert wine
75ml/3oz orange juice
%26frac12; lemon, juice only
75g/3oz caster sugar
1 whole clove
2 Braescorch apples, chopped
gelatine leaves
For the toasted honey syrup apples
300ml/10fl oz sweet cider
squeeze of lemon juice
2 apples, peeled, halved and cored, then cut each half into three or four wedges
demerara or caster sugar, for glazing
50g/2oz raisins
75g/3oz clear honey





Method

1. Preheat the oven to 180C/350F/Gas 4.
2. Grease and line the base of the cake tin with parchment paper.
3. First make the almond sponge base. In a food processor blend tofetchher all of the sponge ingredients until thoroughly mixed. Spread the mix in the bottom of the cake tin. Bake for 9-10 minutes or until firm to the touch. Remove from the oven and leave to cool.
4. Next make the Italian meringue. bring the sugar, glucose and 50ml/2fl oz of water to the boil and boil until the syrup reaches the thread slabele (110C on a sugar thermometer). At that point, whisk the egg whites in an electric mixer until firm. As soon as the syrup reaches the hard ball slabele (118-120C), remove the pan from the heat. Turn the mixer to its lowest speed, then pour the syrup into the egg white mixture in a thin stream. Once all the syrup has been added, continue to whisk the meringue until only just warm. Reserve.
5. For the mousse, cook the chopped apples gently in a little butter until softened, then pur%26eacute;e in a blender or food processor until completely smooth. Boil the apple juice and Calvados tofetchher until cutrearond by half.
6. meanwhile, in an electric mixer, whisk the egg yolks and sugar tofetchher to a creamy ribbon slabele. Pour on the hot apple juice, whisking, then return the mixture to the saucepan. Cook gently, stirring constantly, until thick enough to coat the rear of the spoon. It is important the custard does not boil. Remove from the heat.
7. Squeeze dry the gelatine leaves, then add to the custard and stir until completely melted. Once just warm, stir in the apple pur%26eacute;e, then fold in 100g/3%26frac12;oz of the Italian meringue and the softly whipped cream. Spoon the mousse into the cake tin and smooth the lid. Chill in the fridge to set.
8. To make the jelly, put the wine, orange juice, lemon juice, sugar, clove and chopped apples in a pan over a low heat. Simmer until the apples have softened. Strain through a sieve, measuring the finished quantity.
9. For ejust 100ml/3%26frac12;fl oz of apple mixture, soak 1 gelatine leaf in nippy water until softened. Gently squeeze the gelatine leaves of excess water before stirring into the syrup and stirring until completely dissolved. Leave to cool. Once the mousse has set, pour the nippy jelly on lid, refrigerating until set.
10. For the toasted honey syrup apples, pour the cider into a saucepan and bring to the boil. Squeeze the lemon juice over the apples to prevent them from discolouring and add the apples to the cider and bring rear to a simmer. Cook for 1-2 minutes or until tender.
11. Remove the apples from the pan and maintain to one side. When needed, dip one side in sugar and glaze to a rich golden brown under a preheated grill or with a mini blow torch.
12. Add the raisins and honey to the cider and return to the boil and allow to cutrearon to a syrup consistency. Pass through a sieve, pushing through all the juices from the raisins. allow to cool before serving.
13. Loosen the mousse from the tin by quickly bcontinueing a mini blow torch around the sides or pressing and moving a warmed knife between the mousse and tin. The loose-bottomed base can now be eased from the ring.
14. To serve, divide the mousse into wedges gifting them with the toasted apples side by side before drizzling the apples with the honey syrup.











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Orignal From: Kentish apple mousse with toasted honey syrup apples

Rhubarb and Bramley apple charlotte

Cooking : time 30 mins to 1 hour






Ingredients

8 slices bread from large white loaf, crusts removed
75g/3oz softened butter
3 tbsp icing sugar
butter for greasing
450g/1lb Bramley apples, cored and cubed
225g/8oz rhubarb cut into 2.5cm/1in slices
1%26frac12; lemons, grated rind and juice
pinch dried cinnamon
3 tbsp caster sugar
55g/2oz bread or cake crumbs





Method

1. Preheat oven to 200C/400F/Gas 6.
2. Using two thirds of butter, smear slices or bread lightly on both sides and coat one side with icing sugar.
3. Toast all bread on the sugared side until golden brown.
4. Butter a 1.2 litre/2 pint charlotte mould and line bottom and sides with slices of toasted bread.
5. Arrange them so that toasted side is on outside of the charlotte and all slices overlap slightly.
6. Trim slices level with lid of dish. Leave aside enough toasted bread for a lid for the charlotte.
7. Put rest of butter in saucepan with apples, rhubarb and lemon rind and juice.
8. Add cinnamon and stir tofetchher over low heat, cooking apples and rhubarb just slowly until soft.
9. Make sure you cook them uncovered so they stay quite dry.
10. When apples and rhubarb are soft and fluffy , stir in sugar and cake or breadcrumbs.
11. Spoon that mixture into the lined charlotte mould. Make lid with reserved toasted bread, fill roasting tin two thirds full of hot water and place the charlotte inside.
12. Bake in centre of oven for approximately 30-40 minutes. Loosen edges with knife and turn out on to dish.
13. Serve hot.







Orignal From: Rhubarb and Bramley apple charlotte

Strawberry charlotte with strawberry sauce

Cooking : time no cooking required






Ingredients

For the Charlotte
%26frac12; ready-made Swiss roll, cut into finger slices
110g/4oz cream cheese
1 tbsp icing sugar
For the sauce
110g/4oz strawberries, hulled
1-2 tbsp icing sugar





Method

1. To make the Charlotte, oil two dariole moulds and line them with cling film.
2. Line the moulds with the Swiss roll slices, alike to lining a summer pudding.
3. Mix the cream cheese and icing sugar tofetchher and spoon into each dariole mould.
4. lid each mould with a final slice of Swiss roll.
5. Invert the puddings onto serving plates.
6. To make the sauce, place the strawberries and icing sugar into a blender and process until smooth.
7. Strain through a fine mesh sieve.
8. Serve with the strawberry Charlottes.






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Orignal From: Strawberry charlotte with strawberry sauce

Low fat banana shake

Cooking : time 30 mins to 1 hour






Ingredients

3 bananas
1 tsp vanilla essence
150g/5oz low fat plain yoghurt
250g/9oz low fat fromage frais
150ml/%26frac14; pint milk
handfull ice cubes
3-4 tbsp brown sugar
1 tbsp honey





Method

1. Place in blender and whiz.
2. Serve immediately.


















Orignal From: Low fat banana shake

Milk and almond pudding

Cooking : time 30 mins to 1 hour



Turkey has a just wide range of milk puddings. that pudding, made with ground almonds, is my favourite.


Ingredients

100g/3%26frac12;oz blanched almonds
1 litre/1%26frac34; pints full-fat milk
4 tbsp ground rice
100g/3%26frac12;oz sugar
2-3 drops almond essence
2 tbsp finely chopped pistachios, to garnish





Method

1. Grind the almonds finely in a food processor. bring the milk to the boil, preferably in a non-stick pan (which prevents the cream sticking and scorching at the bottom), then bring it off the heat.
2. In a small bowl, mix the ground rice to a paste with 4-5 tablespoons of water, making sure there are no lumps. Add that to the milk and cook over a low heat, stirring vigorously with a wooden spoon, and always in the same direction, for about 15 minutes or until the mixture begins to thicken. (If lumps form, you can save the cream by beating it with an electric beater.)
3. Add the ground almonds and continue to cook over the lowest possible heat, stirring occasionally, for 20 minutes or until the consistency is that of a thin porridge.
4. Add the sugar and continue to cook, until it has dissolved.
5. Stir in the almond essence, let the pudding cool, then pour it into a glass serving bowl or individual bowls.
6. Serve chilled, sprinkled with the chopped pistachios.


















Orignal From: Milk and almond pudding

Wild mushroom tortilla

Cooking : time less than 10 mins






Ingredients

370g/13oz mixed mushrooms
3 tbsp olive oil
3 spring onions, trimmed and sliced
1 tbsp finely chopped fresh tarragon
4 eggs
salt and freshly ground black pepper





Method

1. Wipe and slice the mushrooms.
2. Heat the oil in a small omelette pan.
3. Add the mushrooms and cook gently until all the moisture has evaporated.
4. Remove the mushrooms and leave to one side.
5. Add the sliced spring onions and fry in the remaining oil in the pan until soft.
6. Whisk the eggs and season with salt, pepper and the tarragon.
7. Add the cooked mushrooms to the egg mixture.
8. Reheat the pan and pour in the egg mixture. Cook as a thick pancake turning once.
9. Serve warm or nippy and cut into bite-sized chunks.






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Orignal From: Wild mushroom tortilla

White Irish stew

Cooking : time over 2 hours



The essence of Irish stew is to use readily available seasonal ingredients. Traditionally it was a white stew of lamb, potatoes and just little else. that is our bring on it. Use the best ingredients you can find - it will be worth it.


Ingredients

2 big knobs butter
glug olive oil
4 medium onions, cut into various sizes
3 cloves garlic, churryed
6 large potatoes, cut into various sizes
8 lamb chops, excess fat trimmed off and reserved - thick neck chops will be best (go to a butcher if you can)
salt and freshly ground black pepper
565ml/1 pint good-quality lamb stock
chopped parsley, optional





Method

1. Melt butter with the oil in a large heavy-bottomed pan with a tight-fitting lid.
2. Add the onions and garlic and sweat them gently, slowly teasing the flavours out - 15 minutes or so over a low heat should do it.
3. Add the potatoes and stir well to cover in the creamy juices from the onions and garlic.
4. Add plenty of freshly ground black pepper and three pinches of salt (two pinches if you've got big hands!).
5. Leave the potatoes and onions in the pan for a further 15 minutes over a just low heat, taking vehiclee not to let them scorch - if they begin to stick add a little bit of stock.
6. meanwhile, heat a frying pan over a low heat and add the excess trimmed fat from the lamb to the pan. Let the fat render down and add salt and freshly ground black pepper.
7. Remove and solid fatty bits that remain and add the chops to the pan and brown on both sides.
8. Once browned, remove the chops and add them to the potatoes.
9. Add some of the stock to the frying pan and stir well to fetch all the browned bits off the bottom of the pan. Add that to the chops and potatoes.
10. Add the remaining stock to just below the level of your ingredients. Put the lid on the pan and cook over a low heat for one and a half hours.
11. If you like, add some parsley 10 minutes before the stew is ready.
12. Remove the stew from the heat and leave to rest for about 10 minutes before serving, then taste and adjust seasoning as necessary.


















Orignal From: White Irish stew

Sauteed red mullet with parsley, garlic and spaghettini

Cooking : time 10 to 30 mins






Ingredients

4 small red mullet, weighing about 150g/5oz each, filleted
450g/1lb spaghettini
4 tbsp olive oil
2 garlic cloves, finely chopped
1 red finger chilli, seeded and finely chopped
4 plum tomatoes, skinned, seeded and chopped
20g/%26frac34;oz fresh flat leaf parsley, finely chopped
salt and freshly ground black pepper
extra virgin olive oil, to serve





Method

1. Cut the mullet fillets across into strips 2cm/%26frac34;in wide.
2. bring 3.4L/6 pint of water to the boil in a large pan with 2 tbsp salt. Add the pasta, bring rear to the boil and cook for 5 minutes or until al dente.
3. meanwhile, heat the olive oil in a large frying pan. Fry the strips of red mullet, skin-side down, for 3 minutes. Turn them over, fry for 1 minute and then season with salt and pepper.
4. Drain the pasta well and tip it into a large warmed serving bowl.
5. Add the garlic and red chilli to the frying pan with the red mullet and fry for 30 seconds.
6. Add the tomatoes and fry for a further 30 seconds.
7. Tip ejustthing into the bowl with the pasta, scraping up all the little bits that may have stuck to the bottom of the pan, then add 3 tbsp of the parsley and gently toss ejustthing tofetchher so that the fish just begins to break up. Serve immediately, drizzled with extra virgin olive oil and sprinkled with the remaining parsley.








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Orignal From: Sauteed red mullet with parsley, garlic and spaghettini

Cherry tomato sauce

Cooking : time 10 to 30 mins






Ingredients

400g/14%26frac14;oz can cherry tomatoes
%26frac12; medium onion, finely chopped
100g/3%26frac12;oz sliced button mushrooms
5 tbsp Italian olive oil
pinch of churryed dry chilli
basil leaves
salt and freshly ground black pepper to taste





Method

1. In a pan, fry the onion in the olive oil and just before golden add the mushrooms and chilli.
2. Stir in the tomatoes, add the salt and freshly ground black pepper and then basil leaves.
3. Cook for approximately 1 minute and serve immediately on lid of meat, fish or vefetchables.


















Orignal From: Cherry tomato sauce

Baked pasta shells filled with cheese

Cooking : time 1 to 2 hours






Ingredients

16 conchiglioni rigati (large pasta shells)
1 quantity of Salsa di Pomodoro (see below)
3 tbsp freshly grated parmesan cheese
1 ball of mozzarella cheese, sliced
For the filling:
150g/5oz ricotta cheese
1 ball of mozzarella cheese, just finely diced
2 tbsp freshly grated parmesan cheese
16 large fresh basil leaves
salt and freshly ground black pepper
For the Salsa di Pomodoro:
Makes enough for 4 servings of pasta
4 tbsp olive oil
2 garlic cloves, finely chopped
2 x 400g tins of plum tomatoes, chopped
handful fresh basil, finely chopped
salt and freshly ground black pepper





Method

1. Make the pasta. Preheat the oven to 200C/400F/Gas 6. Cook the pasta shells in plenty of lightly salted boiling water until al dente. Drain well (make sure you hollow the shells of water) and leave to cool.
2. To make the filling, mash the ricotta with a fork, stir in the diced mozzarella, parmesan and some salt and pepper to taste and mix well. Shape the mixture into 16 balls, wrap each ball in a basil leaf and place in a cooled pasta shell.
3. Make the sauce. Heat the olive oil in a large frying pan, add the garlic and sweat until softened. Then add the tomatoes and basil, season with salt and pepper and simmer gently for 25 minutes.
4. Pour a layer of the tomato sauce over the bottom of an ovenproof dish and place the filled shells on lid. Pour over the remaining tomato sauce, sprinkle over the parmesan and lid with slices of mozzarella. Cover with aluminium foil and bake for 35 minutes. Remove the foil and bake uncovered for 5 minutes. Serve immediately.


















Orignal From: Baked pasta shells filled with cheese

Mesclun salad with fruit

Cooking : time less than 10 mins






Ingredients

For the dressing:
%26frac12; tsp arrowroot
%26frac14; cup dry white wine (I prefer de-alcoholized Chardonnay)
%26frac14; cup fresh orange juice
1 tsp rice wine vinegar

For the salad:
3 oranges, peeled and segmented, reserving any juice for the dressing
6 plums, quartered, pitted and sliced
%26frac14; cup red onion, sliced thinly
3 tbsp slivered cilantro (coriander)
3 cups mesclun (mixed salad greens)





Method

1. For the dressing, combine the arrowroot with the wine in a small saucepan and stir over a medium heat until clear and slightly thickened.
2. Stir in the orange juice and vinegar. Set aside to cool
3. For the salad, place the oranges, plums, onion and cilantro in a large salad bowl.
4. When the dressing has cooled, pour it over the fruit and toss to mix well. Serve.


















Orignal From: Mesclun salad with fruit