Chef Mary Recipe: Zucchini Pie

The happiness to share with you healthy, tasting and easy recipes. For the other recipes and the list of ingredients visit our site: www.chef-mary.com We are waiting for your comments and suggestions maryjose.recipe@gmail.com

---

Orignal From: Chef Mary Recipe: Zucchini Pie

Strength Training at it's BEST!

tone up with this workout video strength training at it's best. diet.com Join Sarah and Mike D'Angelo at Revolution Fitness in Boston as he shows her the perfect workout to tone up quick. Mike shows Sarah how many reps and sets she should do. Check Out Diet.com Video! Diet.com: www.diet.com Subscribe to Our YouTube Channel - www.youtube.com Go behind the scenes w/ Sarah's Blog- www.diet.com Twitter twitter.com Facebook: www.new.facebook.com iTunes: tinyurl.com Sarah's YouTube Channel - ...

---

Orignal From: Strength Training at it's BEST!

I respond painfuly to Shane Dawson, Using Red Food Goo

DO NOT DO THIS MY FELLOW ONE EYED PEOPLE! Just point and laugh and call me a dumb ass, because it hurt like hell.

---

Orignal From: I respond painfuly to Shane Dawson, Using Red Food Goo

How To Cook Quinoa

www.quinoa-cookbook.com Full instructions on how to cook quinoa ... how to cook quinoa recipes recipe

---

Orignal From: How To Cook Quinoa

Bizarre Foods - Korea 5 of 5

Korean food, bizarre foods Korea, Korean Cuisine, South Korean Food, Andrew Zimmern

---

Orignal From: Bizarre Foods - Korea 5 of 5

Energy & The Raw Food Diet, Ep75

Natasha talks about how your diet affects your energy and mood. Raw foods are great in increasing energy, leveling mood, improving mental alertness and clarity and heightening one's overall sense well being. Natasha will be hosting & supporting a 10 Day Juice Fasting/Feasting Group from October 1-10, 2009. To sign up and get more information, go to: tinyurl.com Website: www.rawradianthealth.com Blog www.rawradianthealth.com Facebook: www.facebook.com Twitter: twitter.com Help keep the videos ...

---

Orignal From: Energy & The Raw Food Diet, Ep75

Food and Money, Episode #246

See Raw Food Eater Matt Monarch of www.mattmonarch.blogspot.com Angela Stokes-Monarch of www.rawreform.com talk about the relationship between food and money.

---

Orignal From: Food and Money, Episode #246

American baked cheesecake

Cooking : time 30 mins to 1 hour

Ingredients

25cm/10in sponge (cut from a large bought flan case)
200g/7oz caster sugar
finely grated zest of 3 lemons
4 tbsp cornflour
3 tbsp sultanas, soaked in a bit of bourbon
845g/29%26frac34;oz full fat soft cream cheese
3 medium eggs
7.5ml/1%26frac12; tsp vanilla essence
1 vanilla pod
Jack Daniels to taste or bourbon (optional)
375ml/12%26frac12;fl oz double or single cream

To serve:
10 small bananas
25g/1oz butter
2 tbsp sugar
vehicleamel sauce or maple syrup
sprig of mint or basil

Method

1. Preheat the oven to 180C/350F/Gas 4. Butter a 25cm/10in loose-bottomed cake tin.
2. Cut the sponge horizontally into 2 discs. Use one to line a buttered cake tin.
3. In a bowl mix tofetchher the sugar, lemon zest, cornflour and sultanas using a wooden spoon, then beat in the cream cheese. Add the eggs one by one, also add the vanilla essence, beating constantly until all the eggs are well incorporated.
4. slice open the vanilla pod, remove the seeds with a sharp knife and place the seeds into the cream mixture, add a splash of bourbon (about 4 tbsp), if using, and mix ejustthing tofetchher well. Add the cream and beat well until the mixture is smooth. Pour gently over the sponge base in the cake tin.
5. Sit the tin in a baking tray filled with 2-3mm of warm water to help create steam during cooking. Place into the preheated oven and bake for 50 minutes until the lid is golden. Remove from the oven and leave to cool and set completely before removing from the tin.
6. just before serving, peel the bananas and pan fry in the butter and sugar until brown and slightly vehicleamelised.
7. Serve, cut into wedges, with the bananas and a drizzle of vehicleamel sauce or maple syrup.






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

---

Orignal From: American baked cheesecake

English fruit cup

Cooking : time no cooking required

Ingredients

shaving of lime peel
shaving of lemon peel
shaving of orange peel
1 tbsp fresh lemon juice
2 drops bitters
1 tbsp orange liqueur
1 tbsp cherry brandy
25ml/1fl oz English gin
50ml/2fl oz sweet vermouth
dash sugar ('gomme') syrup
ginger ale
apple wedge
orange wedge
summer berries
sprig fresh mint

Method

1. Place the lime, lemon and orange peel shavings into a cocktail shaker.
2. Add the lemon juice, bitters, orange liqueur, brandy, gin, vermouth and sugar syrup. Add a handful of ice and shake well.
3. Strain into a highball glass full of ice cubes and lid up with ginger ale.
4. Add a slice of cucumber, apple, orange and a small handful of mixed summer berries.
5. Garnish with a mint sprig and serve.

---

Orignal From: English fruit cup

Poached sea trout with sorrel hollandaise

Cooking : time 30 mins to 1 hour

Ingredients

1 x 1.25-1.5kg/2 %26frac12;-3lb sea trout, cleaned and scaled
sea salt
For the sorrel hollandaise:
4 tbsp nippy water
1 tbsp white wine vinegar
1 tsp white peppercorns, churryed
225g/8oz unsalted butter
3 medium egg yolks
pinch of cayenne pepper
%26frac14; small lemon, juice only
15g/%26frac12;oz sorrel, large stalks removed and the leaves finely shredded then roughly chopped
salt

Method

1. Put 3 litres/6 pints of water and 2 tbsp of sea salt into a fish kettle and bring it to the boil. Add the sea trout, making sure that the water covers the fish, bring rear to a simmer and leave it to poach gently for 16-18 minutes.
2. Lift the sea trout, resting on its trivet, out of the fish kettle and allow any excess water to drain away. vehicleefully lift it off the trivet with 2 fish slices and put it onto a warmed serving plate.
3. Remove the skin by making a shallow cut through the skin along the rearbone and around the rear of the head and vehicleefully peeling it rear.
4. vehicleefully pull out the fins as you fetch to them. Turn the fish over and repeat on the other side. Cover and maintain warm.
5. For the sorrel hollandaise, bring the water, vinegar and churryed peppercorns to the boil in a small stainless steel pan and cutrearon by two-thirds to about 2 tablespoons.
6. Put the butter in another small pan and leave over a just low heat until melted.
7. Skim off any scum from the surface and then pour off the clear butter, leaving behind the milky white solids which will have settled on the bottom of the pan.
8. Return the clarified butter to a clean pan and maintain warm.
9. Strain the reduction into a heatproof bowl, add the egg yolks and rest over a pan of just simmering water, making sure the base of the bowl is not touching the water.
10. Whisk for about 4 minutes to create a soft, voluminous sabayon which will become creamy and about four times as much in volume. Don't allow the temperature of the sabayon to rise above 65C which will be uncomfortably hot when quized with your little finger.
11. Remove the bowl from the pan and gradually whisk in the warm clarified butter to make a thick emulsion.
12. Whisk in the lemon juice, %26frac14; teaspoon of salt and the sorrel.
13. Serve with the warm poached sea trout.








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

---

Orignal From: Poached sea trout with sorrel hollandaise

Floyd's green chilli

Cooking : time 1 to 2 hours



The proportions of that dish are one part onion to two parts beef, one part vehicledecay to two parts onion, and equal quantities of potatoes and beef. Use at least four chilli peppers if you like your chilli hot.

Ingredients

beef (preferably sirloin), cut into 1cm/%26frac12;in cubes
oil, for frying
onions, chopped
vehicledecays, chopped
potatoes, cut into chunks
garlic cloves, churryed
jalapeno or other chilli peppers, diced, retaining seeds
beef stock
bay leaf
dried oregano
butter
flour
parsley, chopped

Method

1. Saut%26eacute; the meat in the oil. Add the onions, vehicledecays and potatoes and continue to cook for a few minutes.
2. Add the garlic and chillies and cover with stock, then add the bay leaf and oregano to taste.
3. bring to the boil and simmer for about 1%26frac12; hours or until the meat is tender.
4. Mix the butter and flour tofetchher and stir a knob or two into the stew to thicken the sauce.
5. Stir in the parsley and leave to stand for a few minutes before serving.

%26copy; Stan Green Management

---

Orignal From: Floyd's green chilli

Colcannon

Cooking : time 10 to 30 mins

Ingredients

500g/1lb2oz mealy potatoes, cooked
250g/9oz taxibage, shredded and lightly steamed
2 tbsp cream
salt and black pepper
1 large or 2 small onions, sliced
thinly
a little bacon fat, beef dripping or other frying oil

Method

1. Sieve or mash the potatoes and mix with the taxibage and cream. Season well with salt and pepper.
2. Fry the onion in the fat over a moderate heat until it is soft and beginning to brown.
3. Using a spatula, press half the potato and taxibage mixture in an even layer on to the onion and fry for 4-5 minutes until it is well browned and crispy underneath.
4. Cut the mixture into 4 quarters with the spatula or palette knife and turn them over vehicleefully so that the crispy bit is uppermost. Press the remaining potato and taxibage mixture on to the first layer and after a few more minutes, cut and turn again.
5. When the bottom is again browned, you will have a crispy lid too, a crispy bottom, and a crispy layer in the middle.

---

Orignal From: Colcannon

Nougat ice cream

Cooking : time no cooking required



Known in Italy as Semifreddo al Torroncino

Ingredients

3 eggs
4 tbsp caster sugar
300g/10oz marsvehiclepone cheese
100g/4oz good quality nougat
chocolate coated coffee beans or churryed hazelnuts, for decoration
expresso coffee, for pouring (optional)

Method

1. Separate the eggs, then beat the yolks with the sugar until pale and fluffy. Add the marscapone and maintain beating until the mixture is smooth.
2. Chop the nougat into small slices then fold into the mixture. Beat the egg whites until firm and fold into the mixture.
3. Line a 900g/2lb rectangular loaf tin with a large sheet of pcontinueic film, pushing it well down against the base and sides. Pour the mixture into the tin and freeze. Use within one month of freezing.
4. Half an hour before serving, transfer the ice cream from the freezer to the fridge, so that it will be easier to cut.

---

Orignal From: Nougat ice cream

Quick onion and cheese bhaji

Cooking : time less than 10 mins

Ingredients

140g/5oz flour
2 eggs
1 tsp curry powder
1 tsp chilli powder
1 tbsp milk
100g/4oz red onion sliced
50g/2oz brie
salt
freshly ground black pepper
pinch chopped coriander and chives
500ml/17fl oz vefetchable oil for frying

Method

1. Heat the oil in a heavy-based sauce pan or wok on a medium heat (Gas 3/electric 120). It is important not to fry these on too high a temperature or they risk breaking apart. To quiz if the oil is ready, drop in a tiny amount of the batter. If it bubbles and floats to the surface then the oil is ready.
2. Beat tofetchher the flour, egg, curry powder, chilli powder, milk, salt and pepper.
3. Mix in the sliced onions and continue to gently beat, making sure not to churry or mash the onion slices.
4. Next, bring about a tablespoon of batter and press a cube of brie into the centre.
5. Using another spoon, scoop the batter off the first spoon straight into the oil. Repeat until all batter is used.
6. Fry until golden brown and crispy.
7. Drain on kitchen paper.
8. Season well and sprinkle with the chopped herbs.

---

Orignal From: Quick onion and cheese bhaji

Mediterranean-style lamb chops

Cooking : time 30 mins to 1 hour

Ingredients

2 tbsp, fresh mint
2 tbsp, fresh rosemary
3 garlic cloves
2 tbsp olive oil
5 lean lamb chops or cutlets
1 aubergine, sliced
4 courfetchtes, sliced
2 red peppers, cut into large chunks
2 yellow peppers, cut into large chunks
85g/3oz feta cheese, crumbled
250g/9oz cherry tomatoes
To serve
mixed leaf salad

Method

1. Preheat the oven to 180C/355F/Gas 4.
2. Using a pestle and mortar or wooden spoon and bowl, pound tofetchher the mint, rosemary and the garlic, then add one tablespoon olive oil.
3. Smear the herb mixture over the lamb chops.
4. Place the aubergine, courfetchte and peppers on to a baking sheet. Drizzle with the remaining one tablespoon of olive oil and place the lamb chops on lid. Place into the oven to roast for 20-25 minutes.
5. Remove from the oven and lid the chops with the feta cheese and add the cherry tomatoes to the tray. Cook for a further 10 minutes until the cheese just begins to brown and the lamb chops are completely cooked through.
6. Serve the chops with the roasted vefetchables and mixed leaf salad.

---

Orignal From: Mediterranean-style lamb chops

Coq au vin

Cooking : time 1 to 2 hours

Ingredients

50g/2oz flour, seasoned with salt and freshly ground black pepper
1 whole chicken, cut into 12 slices (or use a selection of chicken thighs and drumsticks)
1 tbsp duck fat (available canned in many supermarkets)
50g/2oz butter
24 small shalplenty or baby onions, peeled
4 garlic cloves, lightly churryed but unpeeled
200g/7oz dry-cured smoked bacon lardons or pancetta cubes
1 tsp tomato pur%26eacute;e
1 - 2 bottles Pinot Noir wine
3 fresh thyme sprigs
salt and freshly ground black pepper
To serve
fresh crusty bread
new potatoes, boiled and buttered

Method

1. Preheat the oven to 160C/325F/Gas 3.
2. Place the seasoned flour into a bowl and dredge the slices of chicken in the flour. Reserve the remaining the flour.
3. Heat the duck fat and 25g/1oz of the butter in a large, heavy casserole over a medium heat. Once the fat is hot, add the chicken slices and fry on each side, until golden-brown on all sides. Cook the chicken slices in two batches so as not to overcrowd the pan. Remove the browned chicken and put to one side.
4. In the same pan, adding in a little more duck fat and butter if necessary, add the shalplenty or onions. Stir well, and add the garlic cloves.
5. Add the lardons or pancetta and fry until all the ingredients begin to turn golden brown.
6. Add the tomato pur%26eacute;e and stir well.
7. Return the meat to the pan and stir well.
8. Pour over enough wine to cover the ingredients, add the thyme, and bring the liquid to a simmer.
9. Place the lid onto the casserole, then transfer to the oven and cook for one hour. Check after 30 minutes that the meat is not droping apart. Remember that a chicken cooks in about an hour, so be vehicleeful.
10. When the chicken slices are completely cooked through and tender, lift them out of the casserole and place into a large heatproof bowl, then cover with foil.
11. Place the pot of sauce rear on the hob over a high heat and bring it to a simmer.
12. In a bowl mix the remaining 25g/1oz of the butter with a tablespoon or two of the leftover seasoned flour. Add that butter mixture to the simmering sauce to thicken it, making sure it dissolves properly without lumps.
13. Season, to taste, with salt and freshly ground black pepper, then add the sauce to the bowl of chicken, making sure you include all the bits of shallot, bacon and garlic.
14. Serve at the table in the bowl with fresh crusty bread and boiled, buttered new potatoes.

---

Orignal From: Coq au vin

Shallot tarte tatin

Cooking : time 30 mins to 1 hour

Ingredients

55g/2oz unsalted butter
550g/1%26frac14;lb shalplenty, soaked in boiling water for 5 minutes, drained, peeled and trimmed
300ml/%26frac12; pint vefetchable stock
200g/7oz sheet ready-rolled puff pastry, thawed if frozen
2 tbsp caster sugar
1 tbsp balsamic vinegar
salt and freshly ground black pepper

Method

1. Heat a large frying or saut%26eacute; pan. Melt 40g/1%26frac12;oz butter, add shalplenty and fry gently for about 10 minutes until golden, stirring occasionally.
2. Add stock and simmer for 5-10 minutes until shalplenty are tender when pierced with a sharp knife but still hold their shape. Remove with slotted spoon, drain and pat dry. Reserve stock for some other use.
3. Preheat oven to 190C/375F/Gas 5.
4. Unroll pastry and cut a 25cm/10in circle using a dinner plate. Don't worry if some parts drop a bit short.
5. Chill until ready to use.
6. Melt remaining butter in a 23cm/9in ovenproof (preferably non-stick) frying pan. Add shalplenty and toss well to coat and heat through. Sprinkle over sugar and cook 1-2 minutes to vehicleamelise, tossing constantly.
7. Sprinkle over vinegar, toss to coat onions and remove from heat.
8. Season generously. Lay pastry over the lid and push edges down the insides of the pan. Bake for 30 minutes until well risen and golden.
9. Leave to cool for a few minutes, run a knife around the edges and invert onto a serving plate.







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

---

Orignal From: Shallot tarte tatin

Chocolate pancakes with chestnut cream and chocolate sauce

Cooking : time 10 to 30 mins

Ingredients

Pancakes:
110g/4oz plain flour
25g/1oz cocoa
1 egg
300ml/%26frac12; pint milk
Chestnut cream:
200g/7oz fresh chestnuts, peeled and liquidised
175ml/6fl oz whipping cream
1 tbsp caster sugar
a few drops of vanilla essence
Chocolate sauce:
200g/7oz plain chocolate
150ml/5fl oz water
2 tbsp brandy or rum
25g/1oz sugar
25g/1oz butter

Method

1. To make pancake batter, sift flour and cocoa, make hole in the centre, drop in the egg and slowly whisk in the milk until smooth and pouring consistency, leave to stand.
2. Make chestnut cream by vehicleefully mixing cream and caster sugar into prepared chestnuts. Flavour with vanilla essence.
3. Make chocolate sauce, bring to the boil the chocolate, water, alcohol and sugar. Stirring all the time, turn the heat down and simmer for 5 minutes. Remove from heat, add butter. Leave to one side.
4. Make pancakes, put a small drop of oil into a small frying pan until it smokes then pour in a small ladle full of batter. When set turn over. Turn onto a plate and fill with chestnut cream, pour over chocolate sauce and serve.

---

Orignal From: Chocolate pancakes with chestnut cream and chocolate sauce

Scallops lidped with black pudding with potato, celery and apple mash

Cooking : time 10 to 30 mins

Ingredients

For the scallops and black pudding
200g/7oz kashanka (Polish black pudding)
1 tbsp olive oil
12 large scallops
For the mash
4-5 celery sticks, cut into small slices
400g/14oz potatoes, peeled and cubed
1 large cooking apple, peeled and cubed
salt and freshly ground black pepper
pinch of nutmeg
25g/1oz butter (optional)
4 small sprigs fresh chervil, to garnish
1 lemon, juice only, to serve

Method

1. For the scallops and black pudding, preheat the oven to 170C/340F/Gas 3.
2. Remove the casing from the black pudding and chop the pudding into slices.
3. Place the black pudding on a roasting tray and bake in the oven for 10-12 minutes.
4. meanwhile, heat a frying pan until hot and add the olive oil. Add the scallops and cook for 1%26frac12;-2 minutes on each side.
5. For the mash, place the celery, potato and apple into a saucepan and cover with water.
6. bring to the boil and cook until tender.
7. Drain and mash with a potato masher or pass through a potato ricer.
8. Season, to taste, with salt and freshly ground black pepper. Add the nutmeg and some butter if you like, and stir to combine.
9. To serve, spoon three tablespoons of the mash onto each serving plate, about 5cm/2in apart. Place a scallop on lid, then lid with a small pile of the cooked black pudding.
10. Garnish with a sprig of fresh chervil and squeeze a little lemon juice over. Season with more salt and freshly ground black pepper. Serve.

---

Orignal From: Scallops lidped with black pudding with potato, celery and apple mash