Atkins Diet: Low Carb Emergency Kit

Additional contact methods: Twitter: bowulf Blog: www.network-admin.net IM or Skype Contact Me First How to Atkins Diet TV: www.

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Food: Weetabix Unboxing & First Boot

www.Alfred.TV READ ME FIRST To my UK subscribers, I have been hearing you talk about the breakfast cereal, Weetabix, for the past two

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Lamb Meatballs Recipe

Get the full story! Visit foodwishes.com, to get the ingredients, and watch over 200 free video recipes. Leave me a comment there. If

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The Future of Food

DVD available on www.greenplanetfilms.org. There is a revolution happening in the farm fields and on the dinner tables of America -- a revolution that

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Orignal From: The Future of Food

Sarah Haskins in Target Women: Diets

It's January! That special month where you try to follow through on your resolution to lose weight! Here's how to do it, before you quit giving a

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Orignal From: Sarah Haskins in Target Women: Diets

English parsley sauce

Cooking : time 30 mins to 1 hour



Yes, it's old-fashioned nursery food, but I sometimes think that things like that need a revival. I love it with baked cod cutlets and creamy mashed potatoes, and it's also excellent with gammon, but most euniquely I love it with salmon fishcakes.

Ingredients

15fl oz/425ml milk
a few parsley stalks
1 bay leaf
1 slice onion, %26frac14;in/5mm thick
1 blade of mace
10 whole black peppercorns
%26frac34;oz/20g plain flour
1%26frac12;oz/40g butter
4 heaped tbsp finely chopped fresh parsley
1 tbsp single cream
1 tsp lemon juice
salt and freshly milled black pepper

Method

Place the milk and the next five ingredients in a small pan, bring ejustthing slowly up to simmering point, then pour the mixture into a bowl and leave aside to fetch completely nippy.

When you're ready to make the sauce, strain the milk rear into the pan, disvehicled the flavourings, then add the flour and butter and bring ejustthing gradually up to simmering point, whisking continuously with a balloon whisk until the sauce has thickened and is smooth and glossy. Then turn the heat down to its lowest possible setting and let the sauce cook gently for 5 minutes, stirring from time to time.

To serve the sauce, add the chopped parsley, cream and lemon juice, taste and season, then serve in a warm jug.










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Summer red fruits in beer batter

Cooking : time less than 10 mins

Ingredients

1 punnet of strawberries
1 punnet of raspberries
30g/1oz yeast
250ml/9fl oz beer or lager
180g/6oz plain flour
1 tsp white wine vinegar
a pinch of salt
a pinch of sugar
oil for frying

Method

1. Dissolve the yeast in the beer and add in the salt, sugar and vinegar tofetchher into a large mixing bowl.
2. Sieve the flour into the liquid and beat till smooth and creamy. Place in the fridge for at least 20 minutes before use.
3. Heat the oil in a frying pan to 180C/350F/Gas 4.
4. Hull the strawberries and cut in half. Dip the strawberries and raspberries in some flour shaking off the excess.
5. Add the fruit to the batter, remove and drain off any excess and place directly into the hot oil and fry until golden and puffed up.
6. Drain on kitchen paper and dust them with caster sugar (a little finely ground black pepper added to the sugar is a nice twist).
5. Make a coulis from both fruits pure%26eacute;d tofetchher with caster sugar and lemon juice, using a hand blender. Pass the coulis through a sieve to remove the seeds.
6. Serve the fruits with the coulis and either a dollop of clotted cream or cr%26egrave;me fra%26icirc;che

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