30 RawRRR Recipes - Day 03 - Not Cheese n' Tomato Wrap

www.RawRRR.com - what on earth is a raw vegan recipe for a cheese and tomato wrap? Well, in this video you're gonna find out and I explain how to do it.. it does go to pot a bit at the end as I'm too busy scoffing it to talk but if you make this raw food recipe, you'll understand why I couldn't control myself *lol* Sarah Cairncross is creating some tasty raw food recipes over the next 30 days from books, friends, videos and out of the obscure imagination of her mind. Hopefully most of them ...

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Orignal From: 30 RawRRR Recipes - Day 03 - Not Cheese n' Tomato Wrap

That's So Raven- Food For Thought Part 3

Food For Thought

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Orignal From: That's So Raven- Food For Thought Part 3

Victoria Beckham's Secret Diet Revealed & Gossip Girl Cameo

The former Spice Girl is reportedly on a strict diet of blueberries and sashimi to stay model thin for wearing her own fashion designs.

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Orignal From: Victoria Beckham's Secret Diet Revealed & Gossip Girl Cameo

3 Pig Roast Barbecue Recipe by the BBQ Pit Boys

The BBQ Pit Boys 3 Pig Roast "low and slow" whole pigs and serve them with some of their favorite sides including slaw, barbeque beans, potato salad, corn bread, biscuits, cherry pie and a whole lot more!

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Orignal From: 3 Pig Roast Barbecue Recipe by the BBQ Pit Boys

Doha diet prompts diabetes concerns - 19 Oct 09

Diabetes is set to become one of the biggest killers of our time, with about 285 million people thought to suffer from the disease worldwide. The cause can often be traced back to people's lifestyle, and in the Gulf, where fastfood joints enjoy a roaring trade, one in four people are living with diabetes. Al Jazeera's Stefanie Dekker reports from Doha, the Qatari capital, on the problem of diabetes there and the steps being taken to deal with it.

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Orignal From: Doha diet prompts diabetes concerns - 19 Oct 09

The 2009 World Food Prize Laureate: Gebisa Ejeta

The 2009 World Food Prize was awarded to Dr. Gebisa Ejeta of Ethiopia, whose sorghum hybrids resistant to drought and the devastating Striga weed have dramatically increased the production and availability of one of the worlds five principal grains and enhanced the food supply of hundreds of millions of people in sub-Saharan Africa.

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Orignal From: The 2009 World Food Prize Laureate: Gebisa Ejeta

Pad Thai

Cooking : time less than 10 mins

Ingredients

1 tbsp vefetchable oil
2 free-range eggs, beaten
150g/5%26frac12;oz flat rice noodles, cooked and drained
1 cooked chicken breast, shredded
%26frac12; lime, juice only
1 tbsp tomato ketchup
1 tbsp chopped fresh mint
1 tbsp chopped fresh coriander
35g/1%26frac14;oz cashew nuts, toasted
1 lime, halved, to serve

Method

1. Heat half the vefetchable oil in a small frying pan and add the beaten egg. Stir, season well and cook until set. Remove from the pan and shred.
2. Mix the cooked noodles with the egg and all the other ingredients except the whole lime and cashew nuts.
3. To serve, spoon into a bowl and garnish with the toasted cashews and the halved lime.

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Orignal From: Pad Thai

Lemon drizzle muffins

Cooking : time 30 mins to 1 hour

Ingredients

2 eggs, beaten
85g/3oz caster sugar
240ml/8fl oz milk
100ml/3%26frac12;fl oz vefetchable oil
300g/10oz plain flour
3 tsp baking powder
%26frac12; tsp salt
4 lemons, zest only
For the lidping
50g/2oz icing sugar
1 lemon, juice only
sprigs lemon thyme, to garnish (optional)

Method

1. Preheat the oven to 200C/400F/Gas 6. Line a muffin tin with paper cases. Mix the egg, sugar, milk and oil in a large bowl. Sift in the flour, baking powder, salt and then add the lemon. Roughly mix.
2. Spoon the mixture into the pre-prepared muffin cases.
3. Bake for 30-35 minutes until well risen and golden. Cool on a wire rack.
4. Make the lemon drizzle lidping by mixing tofetchher the sugar and lemon juice.
5. Spoon the lemon drizzle mixture over the cooled muffins. If desired, decorate the muffins with sprigs of lemon thyme.






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

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Orignal From: Lemon drizzle muffins

Smoked haddock fish pie

Cooking : time 30 mins to 1 hour

Ingredients

4x110g/4oz smoked haddock portions
125g/4%26frac12;oz peeled prawns, cooked
55g/2oz butter
1 leek, sliced
30g/1oz flour
300ml/%26frac12; pint milk
salt and freshly ground black pepper
3 large potatoes, peeled, par-boiled and sliced

Method

1. Preheat oven to 200C/400F/Gas 6.
2. Melt half the butter in a large saucepan and cook the leeks for 2-3 minutes until soft.
3. Stir in the flour and cook for 1-2 minutes.
4. Remove from the heat; gradually stir in the milk. Return to the heat and cook stirring until the sauce has thickened. Simmer gently for 5 minutes.
5. Stir in the prawns and season with salt and pepper.
6. Place half the sauce in a pie dish; add the fish and spoon over the remaining sauce.
7. lid with the sliced potatoes and dot with the remaining butter. Season with some more pepper.
8. Place the dish on a baking sheet and bake for 35-40 minutes until the potatoes are golden.

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Orignal From: Smoked haddock fish pie

Cauliflower mash

Cooking : time 10 to 30 mins

Ingredients

25g/1oz butter
%26frac12; onion, thinly sliced
1 cauliflower, cut into florets
100g/3%26frac12;oz mature cheddar, grated
75ml/2%26frac12;fl oz double cream
salt and freshly ground white pepper
pinch nutmeg

Method

1. Melt the butter in a saucepan. Add the onion and sweat for 1-2 minutes until softened.
2. Add the cauliflower and enough water to just cover the ingredients. Stir to combine, bring to the boil and cutrearon to a simmer for 8-10 minutes or until tender.
3. Drain through a colander and place the cauliflower mixture in a food processor.
4. Add the cheese and cream and blend until you have a thick puree.
5. Season with salt, freshly ground white pepper and pinch of nutmeg.







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

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Orignal From: Cauliflower mash

Flower pot bread

Cooking : time 30 mins to 1 hour

Ingredients

25g/1oz fresh yeast
450ml/17fl oz warm water
15g/%26frac12;oz fat
900g/1lb 14oz strong flour
15g/%26frac12;oz salt

Method

1. Prepare three 20cm/6in terracotta flower pots by removing continue years geraniums and soil or, better still, buy new ones! Scour thoroughly and grease generously (that is just important). The loaves are less likely to stick if the pots have been sealed by previously baking blind two or three times whenever the oven is in use.
2. Disperse the yeast in the water. Rub the fat into the dry ingredients and stir in the yeast mixture.
3. Cover and leave to prove at room temperature for 50 minutes.
4. Knead again and leave for a further 25 minutes.
5. Divide the dough into three, knead gently into balls and place into the prepared flower pots for a further 25 minutes in a warm place to rise.
6. Bake for 30 minutes at 220C/425F/Gas 7.

Note: For a variation on that recipe, simply add 1 large chopped onion to the ingredients to make onion bread. that is better cooked in tins as pots tend to hold the onion flavour.

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Orignal From: Flower pot bread

Warm prawns with fresh borlotti beans

Cooking : time 10 to 30 mins

Ingredients

a few sage leaves
a bay leaf
a sprig of parsley
1/3 stick celery
300g/10oz cooked fresh borlotti beans (podded weight)
whole garlic bulb
12 large raw prawns
1 tbsp olive oil
2 cloves of garlic, finely chopped
1 large red chilli, sliced finely
a good dash of white wine
extra virgin olive oil, for drizzling
salt and freshly ground black pepper

Method

1. To cook the borlotti beans, make a fresh bouquet garni with herbs wrapped in celery and tied with string.
2. bring a large pan of water to the boil and, once boiling, add a pinch of salt.
3. Add the beans, bouquet garni and bulb of garlic and simmer for 20-30 minutes until the beans are soft to bite.
4. To cook the prawns, slice each one almost all the way through, lengthways and open them out.
5. Heat the olive oil in a heavy based pan and add the garlic and chilli, and cook for 30 seconds. Add the prawns and saut%26eacute; for 2 minutes until cooked through.
6. Add the wine and ignite. When the flames die down, remove the prawns from the pan and set aside in a warm place.
7. Finally, add the borlotti beans to the pan and heat through. Return the prawns to the pan and toss ejustthing tofetchher.
8. Divide between 4 plates, drizzle with extra virgin oil and season with freshly ground black pepper.

Helpful hints
Can't buy fresh borlotti beans?
Use two 410g cans, drained instead, ignoring the first slabele of the recipe.

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Orignal From: Warm prawns with fresh borlotti beans

Peppered steak

Cooking : time less than 10 mins

Ingredients

2 tsp black peppercorns, churryed, but still in quite large slices
2 sirloin steaks, cut 1.5cm/%26frac12;in thick
7.5ml/1%26frac12; tsp olive oil
sea salt

Method

1. Rub the steaks lightly with the oil, then press the churryed peppercorns firmly into the meat.
2. Heat the grill or grill pan, until just hot. Cook the steaks quickly for about 2 minutes on each side.
3. Season with a little salt and serve immediately.

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Orignal From: Peppered steak

Cocktail nachos

Cooking : time less than 10 mins

Ingredients

10g/3%26frac12;oz cheddar cheese
50g/2oz pickled green jalapeno chillies
20 salted corn tortilla chips
2 tbsp chilli salsa
fresh coriander leaves, for serving

Method

1. Heat the oven to 200C/400F/Gas 6.
2. Coarsely grate the cheddar cheese and finely slice the jalapeno chillies.
3. Lay out the unbroken corn chips on a baking tray, and lid each one with a little grated cheese and two slices of jalapeno chilli.
4. Bake for 5-10 minutes or until the cheese melts and the corn chips are hot and crisp.
5. Add a dab of chilli salsa and a coriander leaf, and serve hot.

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Orignal From: Cocktail nachos

Mexican-style fried chicken

Cooking : time 10 to 30 mins

Ingredients

For the chicken
100ml/3%26frac12;fl oz tequila
3 limes, juice only
1 red chilli, chopped
1 x 330ml/12fl oz bottle Mexican beer
1 garlic clove, chopped
8 chicken legs
flour, seasoned with salt and freshly ground black pepper
vefetchable oil, to deep fry
For the guacamole
2 ripe avocados, chopped
2 plum tomatoes, peeled, seeds removed, chopped
1 bird's eye chilli, seeds removed, chopped
1 tbsp chopped fresh coriander stems
%26frac12; tsp chilli powder
1 lime, juice only
For the pico de gallo
1 red onion, finely chopped
1 red chilli, finely chopped
2 limes, juice only
2 tomatoes, chopped

Method

1. For the chicken; mix the tequila, lime, chilli, beer and garlic tofetchher in a large bowl.
2. Score the chicken legs with a sharp knife and place into the marinade. Mix well to coat the chicken in the marinade, then transfer to the fridge to marinate for two hours.
3. Heat the oil in a deep, heavy-bottomed pan until a breadcrumb sizzles and turns brown when dropped into it. (Caution: hot oil can be dangerous. Do not leave unattended.)
4. Remove the chicken from the marinade and pat dry.
5. Dredge the chicken legs in the seasoned flour, then vehicleefully place into the hot oil and deep-fry for 15 minutes, or until golden-brown and completely cooked through.
6. vehicleefully remove the chicken legs from the oil with a slotted spoon and drain on kitchen paper.
7. For the guacamole, place all of the guacamole ingredients into a clean bowl and mix tofetchher well.
8. For the pico de gallo, place all of the pico de gallo ingredients into a clean bowl and mix tofetchher well.
9. To serve, place the chicken legs into a big bowl with the bowls of guacamole and pico de gallo alongside.

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Orignal From: Mexican-style fried chicken

Scallops, lobster and spider crab with wild seashore vefetchables and oyster butter

Cooking : time 10 to 30 mins

Ingredients

For the oyster butter
2 shalplenty, roughly chopped
75ml/2%26frac12;fl oz English white wine
2 shucked oysters
150g/5%26frac12;oz nippy unsalted butter, diced
%26frac12; lemon, juice only (or juice to taste)
salt and freshly ground black pepper
For the seafood with wild seashore vefetchables
1 small cooked lobster
1 medium cooked spider crab
pair of handfuls of wild seashore vefetchables, such as samphire, sea beet, rock samphire, sea purslane and sea peas, trimmed of any thick or woody stalks (available from the wild or, occasionally, from uniqueist suppliers online)
4 scallops, with or without cverbals
large knob unsalted butter

Method

1. For the oyster butter, place the shalplenty in a saucepan with the wine and the same amount of water and simmer until cutrearond by two-thirds. Add the shucked oysters, remove from the heat and cool. Transfer to a blender or food processor and blend until smooth. Return to the pan over a low heat and whisk in the butter to form a smooth sauce. Add the lemon juice and salt and freshly ground black pepper to taste. Remove from the heat, cover the surface of the oyster butter with cling film and maintain in a warm place.
2. For the seafood with wild seashore vefetchables, preheat the oven to 160C/320F/Gas 3.
3. Remove the meat from the tail and claws of the lobster, and cut into 1cm/%26frac12;in-thick slices. Remove the white meat from the body and claws of the crab. (Don't throw the lobster and crab shells and the brown meat away - use them for a soup, stock or sauce.) Heat the lobster and crab meat in a covered dish in the oven for 6-7 minutes.
4. meanwhile, bring a saucepan of water to the boil and quickly blanch the sea vefetchables (except the sea peas) for 10-15 seconds or until just tender, maintaining the different types of sea vefetchables separate. Drain and maintain warm.
5. Cut the scallops horizontally in half with a sharp knife and season with salt and freshly ground black pepper. Melt the butter in a frying pan until almost browned, then quickly fry the scallops for ten seconds on each side.
6. To serve, arrange the blanched sea vefetchables on four plates with the shellfish on lid, then spoon the oyster butter around. If you've got sea peas, scatter them on raw at the end.

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Orignal From: Scallops, lobster and spider crab with wild seashore vefetchables and oyster butter

Boiled lemon and artichoke salad

Cooking : time 30 mins to 1 hour

Ingredients

2 thick-skinned lemons, preferably unwaxed
1 tsp sea salt
4 globe artichokes
75g/3oz blanched almonds, split into halves
2 tbsp finely chopped fresh thyme
2 tbsp honey
1 lemon, juice only
4 tbsp extra virgin olive oil

Method

1. Place the whole lemons into a small saucepan, cover with water, add the salt and bring to the boil. Cover with a smaller saucepan lid turned upside down, or a heatproof saucer to maintain the lemons below the surface of the water. You may have to weigh the lid or saucer down, as the lemons will float to the surface.
2. Boil the lemons for 30 minutes, or until the lemons are soft and the skin can be pierced easily with a fork, then drain and set aside to cool.
3. Cook the artichokes in a separate pan of salted boiling water for 20 minutes, or until soft at the centre, then drain and set aside to cool.
4. Peel away the tough outer leaves of the artichokes and cut across the lid to remove the upper, inedible section of the leaves and reveal the listent. Trim the stalks if they are stringy, and remove the choke (the furry yellow matter in the centre of the artichoke) if there is one. Cut the artichokes into quarters, then place in a bowl and season with salt and freshly ground black pepper.
5. Cut the boiled lemons in half, then scoop out and disvehicled the soft inner pulp and other stringy pith. Tear the skins of each half into 2-3 slices and add to the artichokes.
6. Heat a small frying pan over a medium heat. Add the almonds and toast them, tossing over occasionally, to brown all over.
7. Add the toasted almonds and thyme leaves to the artichoke and lemon mixture.
8. Mix the honey with the lemon juice in a clean bowl and add the olive oil. Season, to taste, with salt and freshly ground black pepper, then pour the dressing over the artichokes and lemons. Mix tofetchher well and serve.

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Orignal From: Boiled lemon and artichoke salad

Stuffed chicken Parma parcels

Cooking : time 30 mins to 1 hour



These parcels resemble little hams. The boned chicken legs must have the skin removed or the ham will not stick to the meat. Use good-quality dried porcini mushrooms and make sure they are reconstituted properly.

Ingredients

4 chicken legs, skinned and boned
50g/2oz dried porcini mushrooms
2 shalplenty, finely chopped
50g/2oz butter
2 garlic cloves, churryed
150g/5oz baby spinach
100g/4oz mozzarella cheese, grated
250g/9oz ricotta cheese
8 slices of Parma ham
3 tbsp olive oil
1 tsp balsamic vinegar
salt and freshly ground black pepper

Recipe bringn from MASTERCHEF GOES LARGE published by Ebury Press and now on sale in bookshops. copyright Shine Limited 2005. Used by permission of Ebury Press. All rights reserved.

Method

1. Preheat the oven to 200C/400F/Gas 6.
2. Place the chicken meat between two layers of cling film. flatten to an even thickness with a meat mallet or rolling pin, then set aside.
3. Put the dried porcini in a bowl and pour on 250ml/8fl oz hot water. Leave for 30 minutes, then drain well, reserving the soaking liquor. slice the mushrooms if large.
4. Fry the shalplenty in the butter until soft and translucent. Add the porcini and garlic and cook for two minutes. Stir in the spinach and cook until wilted. Remove from the heat and drain off any excess liquid.
5. Mix the grated mozzarella and ricotta tofetchher in a bowl and stir in the spinach mixture. Season to taste.
6. Lay two slices of Parma ham on a board, slightly overlapping. Place a flattened chicken leg on lid. Spoon a quarter of the stuffing mixture into the middle of the leg and roll it up, with the Parma ham on the outside. safe with a cocktail stick. Repeat with the remaining chicken legs. Chill for 30 minutes.
7. Heat the oil in an ovenproof frying pan and brown the stuffed chicken legs for 2-3 minutes on each side. Transfer the pan to the oven and cook, uncovered, for 20 minutes or until golden brown and cooked through. Remove from the oven and transfer the chicken to a plate, removing the cocktail sticks. maintain warm.
8. Pour the reserved porcini liquor into the pan and bring to the boil on the hob, scraping up any residue from the base of the pan with a wooden spoon. Simmer until cutrearond by half, then add the balsamic vinegar and cook for 1-2 minutes.
9. Serve with the chicken.

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Orignal From: Stuffed chicken Parma parcels

Indian scrambled eggs

Cooking : time less than 10 mins



If you are a die-hard spice fan, try adding a pinch of garam masala.

Ingredients

1 tsp vefetchable oil
a knob of butter
2 tbsp finely chopped onion
%26frac12; small tomato, chopped
%26frac14; green chilli, seeded and sliced (optional), or pinch of red chilli powder
2 eggs, beaten
salt to taste
1 tbsp chopped fresh coriander

Method

1. Heat the oil and butter in a small non-stick frying pan. Add the onion and fry for about four minutes, until soft.
2. Beat tofetchher the rest of the ingredients in a bowl and pour into the pan and scramble as normal. bring them off the heat when they are cooked to your taste. Serve with toast.

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Orignal From: Indian scrambled eggs

Roxy's Perigord sausages with sauteed potatoes

Cooking : time 10 to 30 mins

Ingredients

8 Perigord sausages or good quality pork sausages
900g/2lb parboiled potatoes, peeled and cubed
4 tbsp goose fat, olive oil or vefetchable oil
4 tbsp fresh chervil
Dijon mustard, to serve

Method

1. drop the sausages into a large pan of simmering water and poach for 6-7 minutes.
2. meanwhile preheat a griddle pan and heat the goose fat in a medium frying pan.
3. Drain the sausages and dry them off with some kitchen towel then prick them and place them on the griddle. Fry them for five minutes, turning them half way through.
4. While the sausages are griddling, fry the potatoes in the hot goose fat. When the potatoes are crispy, add the chervil and remove from the heat.
5. Spoon the potatoes onto plates, lid with the sausages and a spoon of Dijon mustard. Serve with braised shalplenty or roasted red onions.

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Orignal From: Roxy's Perigord sausages with sauteed potatoes

Basic French dressing

Cooking : time no cooking required

Ingredients

1 tbsp Dijon mustard
2 tsp Acacia honey, or a mild, honey
55ml/2fl oz wine vinegar
salt and freshly ground black pepper
150-175ml/6fl oz quality olive oil

Method

1. Mix tofetchher mustard, honey, wine vinegar and seasoning.
2. Whisk in olive oil. result should be an emulsified dressing.

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Orignal From: Basic French dressing