Monday, September 7, 2009

That's So Raven- Food For Thought Part 2



Food For Thought

Orignal From: That's So Raven- Food For Thought Part 2

Dr. T. Colin Campbell's: The China Study: Reducing Risk of Disease through a Vegan Diet- 2



suprememastertv.com - HEALTHY LIVING Dr. T. Colin Campbell's The China Study: Reducing Risk of Disease through a Vegan Diet- P 2. Episode: 879, Air Date: 9 - February - 2009 ... Suprememastertv HEALTHY LIVING Dr. T. Colin Campbell The China Study Disease Vegan Diet

Orignal From: Dr. T. Colin Campbell's: The China Study: Reducing Risk of Disease through a Vegan Diet- 2

Bacon Sweet Cornbread Recipe by the BBQ Pit Boys



Serving up Cornbread is a must at any barbecue but this old-time Sweet Cornbread that's filled with fresh bacon will bring tears to grown man's eyes. And it's real easy to do as shown by the BBQ Pit Boys.

Orignal From: Bacon Sweet Cornbread Recipe by the BBQ Pit Boys

Sprout Juice, Episode #239



See Raw Food Eater Matt Monarch of www.mattmonarch.blogspot.com Angela Stokes-Monarch of www.rawreform.com in this spectacular, The Raw Food World TV Show Episode. Today we make sprout juice. Enjoy another 'The Raw Food World' episode. ... sprout juice green matt monarch angela stokes sunflower sprouts

Orignal From: Sprout Juice, Episode #239

Diet Coke and Mentos Epic Fail



Diet Coke and Mentos Fail. Enjoy:D Twitter: twitter.com Myspace: www.myspace.com 30/11/2008 Honours for this video (4) #6 - Most Discussed (Today) - Comedy #79 - Most Discussed (Today) - Comedy - Global #9 - Top Favorited (Today) - Comedy #100 - Top Favorited (Today)...

Orignal From: Diet Coke and Mentos Epic Fail

Slow Motion Food Fight



A smorgasbord of baked beans and gravy facials. Great lookin' pants too! Do not watch on a full stomach.

Orignal From: Slow Motion Food Fight

Betty's Sizzling Filet Mignon Steak Sandwich Recipe



In this video, Betty demonstrates how to make a delectable Sizzling Filet Mignon Steak Sandwich. One of the tenderest cuts of steak is grilled on an electric kitchen grill and spread with a mild, but nippy, horseradish sauce, and topped with sautéed mushrooms and onions. This sandwich is completed with a toasted onion bun and crisp lettuce leaves. Delicious! Ingredients: (for 2 sandwiches) (2) filet mignon steaks, trimmed of fat and about a quarter-pound each (You may use any boneless steak ...

Orignal From: Betty's Sizzling Filet Mignon Steak Sandwich Recipe

Ricotta hotcakes

Cooking : time less than 10 mins






Ingredients

For the honeycomb butter
250g/8%26frac34;oz unsalted butter, softened
100g/3%26frac12;oz sugar honeycomb, churryed with a rolling pin (you can use a Crunchie bar for that)
2 tbsp honey
For the hotcakes
225g/8oz ricotta
170ml/6fl oz milk
4 eggs, separated
140g/5oz plain flour
1 tsp baking powder
a pinch salt
50g/1%26frac12;oz butter
To serve
banana or strawberries
icing sugar for dusting





Method

1. Make the honeycomb butter first. Place all the ingredients in a food processor and blend until smooth. Shape into a log on clingfilm, roll, seal and chill in a refrigerator for two hours.
2. Place ricotta, milk and egg yolks in a mixing bowl and mix to combine. Sift the flour, baking powder and salt into a bowl. Add to the ricotta mixture and mix until just combined.
3. Place egg whites in a clean dry bowl and beat until stiff peaks form. Fold egg whites through batter in two batches, with a large metal spoon.
4. Lightly grease a large non-stick frying pan with a small portion of the butter and drop two tablespoons of batter per hotcake into the pan (don't cook more than three per batch).
5. Cook over low to medium heat for two minutes, or until hotcakes have golden undersides. Turn hotcakes and cook on the other side until golden and cooked through.
6. Transfer to a plate and quickly assemble with other ingredients.
7. slice one banana lengthways onto a plate, stack three hotcakes on lid with a slice of honeycomb butter. Dust with icing sugar. You can use strawberries in place of the banana.
Note - hotcake batter can be stored for up to 24 hours, covered with pcontinueic wrap in the refrigerator. You can store leftover honeycomb butter in the freezer and slice as required - it's great on toast!


















Orignal From: Ricotta hotcakes

Locanda Locatelli tiramisu

Cooking : time less than 10 mins



that recipe is adapted from the Locanda Locatelli tiramisu recipe


Ingredients

For the masvehiclepone mousse
170ml/6fl oz whipping cream
1 medium free-range eggs
3 medium free-range egg yolks
50g/2oz caster sugar
2 tbsp orange liqueur
2 gelatine leaves, soaked in nippy water
170g/5%26frac12;oz masvehiclepone cheese
For the base
8 savoyard (lady fingers) biscuits
6 shots of espresso or 100m/2fl oz strong, dark freshly brewed filter coffee
cocoa powder, to dust





Method

1. For the masvehiclepone mousse, whip the cream until it forms stiff peaks when the whisk is removed from the bowl. Transfer to the fridge and chill until needed.
2. Place the eggs, egg yolks and sugar into a bowl and whisk using an electric hand whisk until the mixture turns pale and triples in volume.
3. Heat the orange liqueur gently in a pan. Remove the gelatine from the water and squeeze out any excess water. Add the gelatine leaves to the orange liqueur, remove from the heat and stir gently to dissolve the gelatine.
4. Add the masvehiclepone and stir to combine. Using a spatula, gradually fold in the chilled cream mxiture, a little at a time. Transfer to the fridge and chill until needed.
5. For the base, dip the savoyard biscuits in the espresso for a few seconds on each side until they begin to absorb the coffee.
6. Place half of the coffee-soaked biscuits in the bottom of a glass serving bowl or four individual glasses. lid with half of the masvehiclepone mousse, the remaining biscuits and finish with a layer of masvehiclepone mousse.
7. Dust generously with cocoa powder and serve.


















Orignal From: Locanda Locatelli tiramisu

Stir-fry all'Italiana

Cooking : time 10 to 30 mins






Ingredients

2 large vehicledecays, sliced in half then cut %26frac12;cm/%26frac14;in thick
2 celery sticks sliced in half then cut %26frac12;cm/%26frac14;in thick
2 fennels, finely sliced
400g/14oz Italian tinned cherry tomato, drained
500g/1lb 2oz tiger prawns, peeled and uncooked
handful parsley, chopped
%26frac14; glass white wine
4 tbsp Italian olive oil
2 tbsp chilli olive oil
400g/14oz rocket salad
150g/5oz homemade crostini (croutons)
salt to taste





Method

1. In a large wok heat the olive oil.
2. Immediately put all the vefetchables in and allow to gently fry for approximately 2 minutes.
3. Add the chilli olive oil and then the prawns with a pinch of salt.
4. Flavour with the white wine and allow to simmer.
5. Add the cherry tomatoes, season with salt, sprinkle with parsley and bring of the heat.
6. Stir in the croutons and immediately serve on a bed of nippy rocket salad.


















Orignal From: Stir-fry all'Italiana

Crusty chicken and garlic pie

Cooking : time 30 mins to 1 hour






Ingredients

25g/1oz margarine or butter
450g/1lb chicken meat, skinned and cut into chunks
175g/6oz mushrooms, sliced
25g/1oz plain flour
300ml/10fl oz chicken stock
5 tbsp low fat cr%26egrave;me fra%26icirc;che
2 tsp wholegrain mustard
1 tsp dried tarragon
5 slices bread
1 clove garlic, peeled and churryed
margarine or butter





Method

1. Melt most of the margarine or butter, add the chicken and cook until lightly browned.
2. Add the mushrooms and cook for a few more minutes, then stir in the flour and cook for another few minutes.
3. Gradually add the chicken stock and bring to the boil, stirring all the time.
4. Add the cr%26egrave;me fra%26icirc;che, wholegrain mustard and dried tarragon. Heat through, season and place in an ovenproof dish.
5. Spread the bread lightly with a mixture of the remaining margarine or butter and garlic.
6. Cut into triangles and arrange on lid of the chicken mixture. Cook at 180C/350F/Gas 4 for about 30 minutes until crisp and browned.







Orignal From: Crusty chicken and garlic pie

Roast aubergines with tahini

Cooking : time 30 mins to 1 hour






Ingredients

2 medium aubergines
120ml/4fl oz olive oil
salt and freshly ground black pepper
ground vehicledamom
25g/1oz pine kernels, toasted
For the dressing
2 tbsp natural yoghurt
1 tbsp tahini paste
1 tbsp olive oil
salt and freshly ground black pepper
1 tsp thyme leaves
lemon juice, to taste





Method

Set the oven at 200C/400F/Gas 6. Remove the leaves from the lid of each aubergine, then cut it into four from stem to tip. Cut each slice into three short, fat lengths. Toss the aubergine with the olive oil and tip it into a roasting dish. Season with salt, black pepper and a little freshly ground vehicledamom. Roast for forty to forty-five minutes, until the aubergines are soft and toasted.
Make the dressing by mixing the yoghurt, tahini paste and olive oil in a blender or with a small whisk. Season with salt and black pepper and most of the thyme leaves, then check the flavour. You may want to add a squeeze of lemon juice.
Tip the warm aubergine into the dressing and toss gently until lightly coated. Spoon on to a serving plate and scatter with the toasted pine kernels and the reserved thyme leaves.


















Orignal From: Roast aubergines with tahini

Smoked haddock and potato hash

Cooking : time 10 to 30 mins






Ingredients

600ml/1 pint semi-skimmed milk
1 onion halved
1 fresh bay leaf
225g/8oz undyed smoked haddock
1 garlic clove
2 spring onions, finely sliced
1 sprig thyme
1 tbsp olive oil
225g/8oz unpeeled new potatoes, diced
25g1oz parmesan cheese, grated
2 tbsp low-fat Greek yoghurt
freshly ground black pepper
For the poached eggs
2 soft poached eggs
vinegar
iced water





Method

1. Heat the milk in a saucepan with the onion and bay leaf. Remove from the heat and allow to infuse for 15 minutes. Return to the heat.
2. When simmering, add the fish and cook for eight minutes. Remove the fish and set aside, then strain the cooking fluid.
3. Cook the garlic, spring onions and thyme in the olive oil for five minutes, then add the potatoes and cooking milk and cook until the potatoes are tender, that should bring about 12 minutes.
4. Flake the smoked haddock, disvehicleding any skin or bones and fold into the potato mix. Fold in the parmesan and yoghurt, then season with black pepper to taste.
5. Fill a deep pan with water and bring to the boil, the water should be at least 12cm/4%26frac12;n deep.
6. Add 1%26frac12; tablespoons vinegar for ejust litre of water.
7. Crack each egg into a coffee cup and slide the egg into the water at the exact point where it has a rolling boil.
8. After 2-3 minutes of cooking lift the eggs with a slotted spoon and lower them into the iced water.
9. Warm through the poached egg and place one on each warm plate.
10. lid with the smoked haddock hash.







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












Orignal From: Smoked haddock and potato hash

Lamb shanks with egg and lemon sauce

Cooking : time over 2 hours



that dish can be made with lamb shanks, knuckle of veal (osso buco) or with cubed meat such as shoulder of lamb. Lamb shanks cooked for a long time have a awesome tenderness and texture without being too stringy, and they produce a rich stock.


Ingredients

6 small lamb shanks
3 cloves garlic, peeled
salt and freshly ground black pepper
400g/14oz baby onions or shalplenty, peeled
3 large vehicledecays, sliced
1 celeriac, peeled and cubed
3 medium new potatoes, quartered
2 tbsp chopped flatleaf parsley
2 tbsp chopped dill
2 free-range egg yolks
1 lemon, juice only
1 tsp caster sugar





Method

1. Put the lamb shanks into a large pan and cover with water. bring them to the boil, remove any scum, and add the garlic cloves, salt and freshly ground black pepper. Cook, with the lid on, over a just low heat for 2-2%26frac12; hours, adding more water if necessary to maintain the meat covered, until the meat is so tender it can be pulled off the bone.
2. Lift out the shanks and when nippy enough to handle, remove the meat from the bones and set aside in a little stock.
3. ladle off as much fat as you can from the remaining stock, then add the vefetchables and cook for 20 minutes, until all the vefetchables are tender. Return the meat to the pan and stir in the parsley and dill.
4. just before serving, beat the egg yolks with the lemon juice and sugar in a bowl. Pour in a ladle of boiling stock from the stew, beating vigorously. Return that mixture to the stew, stirring constantly, and heat through for a moment or two, without letting the liquid boil again or the eggs will curdle. Serve.


















Orignal From: Lamb shanks with egg and lemon sauce

Home-made lemonade

Cooking : time no cooking required






Ingredients

100g/3%26frac12; oz fruit sugar
4 Sicilian lemons, juice only
ice
about 1 litre/15%26frac14;fl oz sparkling mineral water





Method

1. Put the sugar and lemon juice in a jug.
2. Add some ice and lid up with the mineral water.
3. Stir to combine.


















Orignal From: Home-made lemonade

Lamb in red wine with rosemary

Cooking : time 1 to 2 hours






Ingredients

1kg/2lb4oz boneless shoulder or leg of lamb, cut into chunks
1 onion, sliced
4 vehicledecays, cut into chunks
3 leeks, cut into chunks
1 bay leaf
2 large rosemary sprigs
75cl bottle of red wine
150ml/%26frac14;pt stock
2 tbsp redcurrant jelly
To thicken the sauce:
large knob of butter
1 tbsp plain flour





Method

1. Heat the olive oil in a large pan, then add half the lamb chunks in one layer. Brown for a pair of minutes, then turn and brown the other sides. Remove from the pan with a slotted spoon and set aside. Cook the rest of the meat in the same way.
2. Fry the onion, in a little more oil if necessary, until golden brown. Add the vehicledecays and leeks to the pan and cook, stirring, for 5 minutes.
3. Return the meat to the pan, turn up the heat and add the bay leaf, rosemary, red wine and enough stock to cover all the ingredients. bring to the boil, cover and simmer just gently for 1-1%26frac14; hours until the meat is tender.
4. Season well with salt and pepper. Remove the rosemary and bay leaf and, using a slotted spoon, transfer the meat and vefetchables to a hot serving dish. Stir the redcurrant jelly into the pan juices.
5. To thicken the stew, mash tofetchher the butter and flour with a fork to make a soft paste. Whisk into the hot sauce, a little at a time, stirring over a low heat until the mixture thickens. Pour the sauce over the meat and vefetchables.







Orignal From: Lamb in red wine with rosemary

Scallops wrapped in pancetta with quince and pear

Cooking : time 10 to 30 mins






Ingredients

For the chutney:
1 tbsp olive oil
2 garlic cloves
1 onion, roughly chopped
6 allspice berries
1 tsp curry powder
150g/6oz caster sugar
150ml/0.25pt white wine vinegar
454g/1lb quince, peeled, cored and roughly chopped
454g/1lb pears, peeled, cored and roughly chopped
454g/1lb tomatoes, blanched, peeled, deseeded and roughly chopped
1 tbsp each of roughly chopped coriander and parsley

For the scallops:
20 medium scallops, cleaned
10 strips pancetta, halved widthways
4 rosemary stems, leaves removed, leaving a tuft at the lid
2 tbsp olive oil





Method

1. Heat the oil in a large pan and gently saut%26eacute; the garlic and onion for 2-3 minutes until softened. Stir the allspice and curry powder through and toast for 1 minute. Add the sugar and gently heat until vehicleamelised. Deglaze the pan with the white wine vinegar and cutrearon for 1-2 minutes. Add the prepared quince and pear and cook down gently for 6-8 minutes until softened but still chunky. Leave to cool and then stir the tomatoes and herbs through gently. Season to taste.
2. In the meantime, prepare the scallops. Wrap a slice of panchetta around each of the scallops and skewer five onto each rosemary stick safely. Drizzle the oil over and griddle in a heated pan for 2-3 minutes each side until cooked through.
3. To serve, spoon the chutney down the centre of each serving plate and sit the scollop skewer on lid.


















Orignal From: Scallops wrapped in pancetta with quince and pear

Caldo verde (Portuguese green soup)

Cooking : time 30 mins to 1 hour






Ingredients

2 nice fat onions, finely chopped
4 cloves garlic, churryed
60ml/2%26frac14;fl oz olive oil
1 chorizo sausage
6 large potatoes
1.5 litres/2 pints 13fl oz good vefetchable or chicken stock
salt and freshly ground black pepper, to taste
2 bay leaves
large bunch of greens or taxibage
smoked paprika and olive oil, for dressing





Method

1. First, drink some port - it helps you fetch in the mood!
2. Sweat the onions and garlic in the olive oil until translucent.
3. Chop the sausage into small chunks and add to the onion.
4. Sweat the onions and sausage for a few more minutes and then add the diced potatoes. They will absorb all the flavour from the sausage.
5. Transfer the mixture to a large pan, add the stock, seasoning and bay leaves, and cook until the potatoes are soft.
6. meanwhile, just finely chop the taxibage (alternatively, buy a taxibage-shredding machine from the market as we did).
7. When the potatoes are ready, mash them into the bdecayh to make a thick base. Blanch the greens in boiling water for one minute to bring off any bitterness, drain, then add to the simmering bdecayh.
8. Add as much taxibage as the bdecayh will support - if you want heavy soup add loads of greens, if lighter, add less.
9. Simmer for a few minutes. The soup will go the colour of jade.
10. Mix the smoked paprika with some olive oil to make a dressing, and swirl that red magic into the vibrant green soup.
11. Serve with some heavy nation bread, and wallow in praise!


















Orignal From: Caldo verde (Portuguese green soup)

chicken tacos with green pepper salsa

Cooking : time less than 10 mins






Ingredients

2 chicken breasts, cut into thin strips
1 can of drained and washed cannellini beans
1 red onion, thinly sliced
1 red chilli, chopped
1 clove garlic, churryed
small bunch of coriander, chopped
%26frac12; lemon, juice only
salt and freshly ground black pepper
100ml/3%26frac12;fl oz sour cream
4 taco shells
For the salsa
3 plum tomatoes, de-seeded and chopped
1 red chilli, chopped
1 green pepper, finely chopped
%26frac12; red onion
%26frac12; lemon, juice only
1 tbsp olive oil
To garnish
50g/2oz cucumber, finely sliced
50g/2oz cheddar, grated
%26frac12; red onion, diced





Method

1. In a deep pan, saut%26eacute; the chicken in a little oil until just cooked.
2. Add the beans and onion, chilli and garlic and some chopped coriander.
3. Add the lemon juice and season, and then mix in a little sour cream.
4. In another bowl, mix the salsa ingredients tofetchher.
5. To serve, spoon the chicken mix into the taco shells and add some salsa. Dollop a little more sour cream inside, garnish with the cucumber, grated cheddar and red onion, and eat with gusto!


















Orignal From: chicken tacos with green pepper salsa

Lamb and mint ravioli

Cooking : time 30 mins to 1 hour






Ingredients

For the pasta
350g/12oz type '00' pasta flour
pinch salt
2 free-range eggs
3 free-range egg yolks
handful medium semolina flour, for dusting
For the filling
1 tbsp olive oil
%26frac12; onion, finely chopped
1 garlic clove, churryed
375g/13oz minced lamb
salt and freshly ground black pepper
4 tbsp chopped fresh mint
For the sauce
1 tbsp olive oil
1 onion, finely chopped
1 vehicledecay, finely chopped
1 stick celery, finely chopped
4 garlic cloves, chopped
150g/5oz tomato pur%26eacute;e
450ml/15%26frac34;fl oz red wine
450ml/15%26frac34;fl oz chicken stock
2 sprigs fresh rosemary
parmesan shavings, to serve





Method

1. For the pasta, place the flour, salt, eggs and egg yolks into a food processor and pulse to form a loose ball of dough (you may need to pulse the mixture in batches unless you've got a big food processor).
2. Transfer the dough onto a clean job surface, dusted with semolina flour. Knead the dough for about three minutes, or until smooth.
3. Divide the dough into eight evenly-sized balls, wrap in cling film and chill in the fridge for 20 minutes.
4. Remove the dough from the fridge and run each ball through a pasta machine on the thickest setting. Repeat that process and, after each pass through the machine, fold the pasta sheet in three and turn by 90 degrees. For really silky pasta do that ten times.
5. cutrearon the gauge on the pasta machine to amount five (or your machine's setting for ravioli) and run the pasta through the machine again. (You can make that pasta with a rolling pin, but it won't be as thin.)
6. For the filling, heat the olive oil in a non-stick frying pan and gently fry the onion and garlic.
7. Add the minced lamb, season well with salt and freshly ground black pepper and cook for 10-12 minutes, until the lamb is cooked through and nicely browned.
8. Add the chopped mint and stir well, then set aside to cool. Drain off any excess liquid or oil from the pan.
9. For the sauce, heat the olive oil in a clean non-stick frying pan, and gently fry the onion, vehicledecay, celery and garlic for five minutes, until softened but not coloured.
10. Add the tomato pur%26eacute;e to the pan and cook for 5-6 minutes until the mixture has become a rich red colour.
11. Add the red wine, stock and rosemary sprigs to the pan, bring up to boil, then cutrearon the heat and simmer for 40 minutes, until thickened.
12. To construct the ravioli, use a pastry cutter to cut out 7cm/3in circles out of the rolled out pasta sheet. Repeat until all the pasta has been used up.
13. Spoon a little of the lamb mixture into the centre of one pasta circle and place another pasta circle on lid. damp the edge of the pasta and press down to seal (you can press with a fork to be extra sure). Repeat that process with the remaining pasta circles until all of the filling and pasta has been used.
14. To cook the ravioli, bring a large pan of salted water to the boil, then vehicleefully place the ravioli into the boiling water and cook for 3-4 minutes.
15. To serve, place five ravioli onto each plate. lid with some of the sauce and sprinkle with parmesan shavings.


















Orignal From: Lamb and mint ravioli

Grilled pork escalopes with mozzarella and parma ham

Cooking : time 10 to 30 mins






Ingredients

For the pork escalopes:
450g/1lb pork fillet
salt and freshly ground black pepper
150g/5oz mozzarella, chopped
4 slices of parma ham
4 fresh sage leaves
1 tbsp olive oil
8 sun-dried tomatoes
For the saut%26eacute; potatoes:
25g/1oz unsalted butter
2 tbsp olive oil
450g/1lb peeled and cooked potatoes, roughly sliced
1 large onion, finely sliced and cooked in 1 tbsp olive oil for 10 minutes
1 tbsp freshly chopped rosemary
salt and freshly ground salt and pepper

rocket salad to serve





Method

1. In a large non-stick frying pan melt the butter with the olive oil. Add the potatoes and toss tofetchher with the olive oil and butter. Fry over a gentle heat, turning frequently, for 10 minutes or until the potatoes are golden and crisp.
2. meanwhile cut the pork fillet into four slices. Lay each slice between cling film, cut- side up, and using either a meat mallet or rolling pin bash out each slice until it s %26frac12;cm/%26frac14;in thick. Place the pork on a board and season with salt and pepper. Place a sage leaf on lid of each slice of pork and lid with a slice of parma ham. Pat down with your hand so that the parma ham sticks to the pork.
3. Preheat the grill.
4. Heat the olive oil in a large non-stick frying pan. Add the pork to the pan, Parma ham side down. Fry for 1-2 minutes or until the parma ham is crisp and golden. Turn over the pork and place two sun-dried tomatoes on each surface of parma ham. lid each with the mozzarella and place under the grill for 2-3 minutes or until the mozzarella has melted and is lightly golden.
5. meanwhile stir the onions and rosemary into the potatoes and fry for 2 minutes. Season well with salt and pepper.
6. Serve the grilled pork escalopes immediately with the saut%26eacute;ed potatoes and a rocket salad.







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












Orignal From: Grilled pork escalopes with mozzarella and parma ham

Warm salad of grilled vefetchables with parmesan and balsamic vinegar

Cooking : time 10 to 30 mins






Ingredients

1 red pepper
1 yellow pepper
100ml/3%26frac12;fl oz light olive oil
1 courfetchte
1 aubergine
6 large mushrooms
1 red onion
1 artichoke listent, choke removed
3 small leeks, split and washed
salt and black pepper, freshly ground
a selection of salad leaves
100ml/3%26frac12;oz virgin olive oil
50ml/2fl oz balsamic vineg
ar
100g/4oz parmesan, shaved with a peeler
1 tbsp chopped fresh thyme
1 tbsp chopped fresh parsley
1 tbsp black peppercorns, cracked





Method

1. To prepare the vefetchables, rub the peppers with a little light olive oil and roast them under a just hot grill (or in a just hot oven) until the skins are blackening.
2. Peel, seed and slice each one into six slices.
3. slice the courfetchtes and aubergine into 1cm/%26frac12;in slices and drizzle lightly with light olive oil.
4. Cut the onion and the artichoke listent into six wedges.
5. Blanch the onion wedges and the leeks in a pan of boiling salted water for 2 minutes each and refresh them under nippy water.
6. Preheat the grill. Arrange all the vefetchables separately on grill trays and bhurry lightly with olive oil. Season with salt and pepper.
7. Grill each vefetchable separately until just cooked. The peppers and the artichoke only really need 1-2 minutes while the mushrooms, onion, courfetchte and aubergines will bring about 5 minutes each.
8. To serve, arrange the vefetchables attractively on the plates and place a few mixed salad leaves in the centre of each arrangement.
9. Drizzle with the virgin olive oil and the balsamic vinegar.
10. Sprinkle with the parmesan, herbs and black pepper.


















Orignal From: Warm salad of grilled vefetchables with parmesan and balsamic vinegar

Stuffed parathas

Cooking : time 10 to 30 mins






Ingredients

For the dough
400g/14oz plain flour, plus extra for dusting
%26frac12; tsp baking powder
1 tsp sugar
1 tsp salt
1 free-range egg
220ml/8fl oz milk
For the filling
1 tbsp vefetchable oil
2cm/%26frac34;in slice root ginger, finely chopped
1 onion, finely chopped
2 garlic cloves, finely chopped
2 green chillies, finely chopped
%26frac12; tsp ground turmeric
1 tsp chilli powder
1 tsp ground coriander
1 tsp garam masala
4 medium potatoes, boiled and mashed
salt
2 tbsp chopped fresh coriander
4-5 tbsp ghee or vefetchable oil





Method

1. For the dough, place the flour, baking powder, sugar, salt, egg and milk in a large bowl and mix to form a dough. Knead for about ten minutes until smooth, then cover with cling film and leave it to rest for 15 minutes.
2. For the filling, heat the oil in a frying pan, add the ginger, onion, garlic and chopped chilli and fry until soft. Add the turmeric, chilli powder, ground coriander and garam masala. Cook for a further two minutes, then stir in the mashed
potato.
3. Add salt to taste and stir in the fresh coriander.
4. To make the parathas, divide and roll the potato mixture into six balls of equal size and set aside.
5. Divide the dough into six equal-sized balls, flour the kitchen joblid and roll each ball of dough into a disc about 1%26frac12;cm/%26frac12;in thick.
6. Place a ball of potato filling in the middle of each slice of dough and bring the edges up around the filling so it looks like a giant dim sum dumpling. Twist the lid to seal it. Turn the ball-shaped paratha over and, with a bit of flour sprinkled on the
lid to slid ejustthing sticking tofetchher, roll just gently into a flat disc.
7. Grease a flat-bottomed frying pan with ghee or vefetchable oil and heat until just hot. Place the parathas into the pan with the twisted side down and leave for a pair of minutes to cook. Bhurry a layer of ghee on the lid side and then flip over and cook for a further two minutes.
8. Cook until golden on both sides and serve.


















Orignal From: Stuffed parathas