Dick & Woody talk about food & health

Woody Allen has a theological duty to bite off his final consonants on a regular basis.

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Orignal From: Dick & Woody talk about food & health

Eggless Pineapple Cake Recipe by Manjula

manjulaskitchen.com Eggless Pineapple Cake Recipe by Manjula Ingredients 1-1/4 cup all purpose flour (maida) 1/2 can (7oz) sweetened

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Health, Fitness & Diet.

Highly Requested. These are MY opinions, you don't need to listen to me. Hope this helped & Thanks for watching xo TY

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The Cypher: GAYFREESTYLE | People-Food

From the creators of Paxilback -- the acclaimed parody of Justin Timberlake's Sexyback, comes their latest video: The Cypher. More info at www.people-

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Trio of rhubarb

Cooking : time 10 to 30 mins

Ingredients

For the rhubarb and ginger mousse
600g/1lb 5oz young, sweet rhubarb, chopped
325g/12oz caster sugar
50g/2oz fresh ginger, peeled and grated
3 gelatine leaves
100ml/3%26frac12;fl oz whipping cream
2 medium free-range egg whites
4 sprigs mint, to decorate
For the ice cream
4 medium free-range egg yolks
100g/4oz caster sugar
500ml/18fl oz whipping cream
%26frac12; vanilla pod, split lengthways
For the tuile baskets
40g/1%26frac34;oz plain flour
40g/1%26frac34;oz icing sugar
2 medium free-range egg whites, broken up with a fork
35g/1%26frac12;oz unsalted butter, melted and cooled
For the compote
15g/%26frac12;oz salted butter
2 sticks rhubarb, chopped
2 tbsp light soft brown sugar
3 tbsp Irish whiskey
1 tsp lemon juice

Method

1. Put the rhubarb in a heavy-based pan with 200g/7oz of the sugar and two tablespoons of water. Cook gently for 8-10 minutes or until the rhubarb is soft and pulpy. allow to cool.
2. Dissolve 25g/1oz of the sugar in four tablespoons of water in a heavy-based pan over a low heat. Add the grated fresh ginger and bring to the boil. Remove from the heat and leave to infuse until nippy, then strain the syrup and disvehicled the ginger. Set the ginger syrup aside.
3. To make the ice cream, mix the egg yolks and sugar in a bowl. Pour the cream into a heavy pan, scrape in the vanilla seeds and drop in the pod. bring to the boil, then slowly pour onto the egg yolk mixture and stir tofetchher. Return to the pan and stir over a gentle heat until the custard coats the rear of the spoon. Cool and chill, then mix with one-third of the rhubarb pulp and churn in an ice cream machine according to manufacturer's instructions. Once softly set, store in the freezer.
4. Preheat the oven to 150C/300F/Gas 2. Line a baking sheet with a non-stick mat or baking parchment.
5. For the tuile baskets, sift the flour and icing sugar into a bowl. Gradually add the egg whites, then the melted butter, and mix until evenly incorporated. drop six spoonfuls of the mixture slightly apart on the baking sheet and flatten with the rear of a spoon to make six discs, each about 12cm/4%26frac12;in in diameter. (You may have to do that in two batches, depending on the size of your baking sheet.) Bake for 5-6 minutes or until lightly browned. Remove from the oven. Lift each disc off the baking sheet and immediately mould around a ramekin. Leave until cool.
6. To finish the mousse, soak the gelatine in a bowl of nippy water for about ten minutes. meanwhile, add the ginger syrup to the remaining rhubarb pulp, then pur%26eacute;e in a blender. Turn the pur%26eacute;e into a pan and heat until hot, then remove from the heat. Drain and squeeze the gelatine, then stir into the rhubarb until melted.
7. Whip the cream in a bowl until it holds soft peaks when the whisk is removed. Whisk the egg whites in another bowl until they hold soft peaks, then gradually add the remaining 100g/4oz sugar and maintain whisking until the sugar is dissolved and the mixture is thick and glossy. Fold the cream into the nippy rhubarb and ginger pur%26eacute;e followed by the egg whites. When all is incorporated, spoon into six 7.5-10cm/3-4in non-stick moulds. Chill for about four hours or until set.
8. To make the compote, gently melt the butter in a pan and saut%26eacute; the rhubarb for 5-6 minutes or until soft. Add the sugar, whiskey and lemon juice, and heat for a few minutes. If you would like a smoother texture, pur%26eacute;e the compote in a mini-food processor or with a stick blender.
9. To serve, warm the mousse moulds by holding them in a hot cloth, then turn each mousse out onto a plate. Lift the tuile baskets off the ramekins and set them on the plates. Put a scoop of ice cream in each basket. Add a spoonful of compote on the side of the plate. lid each scoop of ice cream with a sprig of mint.

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Orignal From: Trio of rhubarb

Dried cranberry mincemeat pies

Cooking : time 10 to 30 mins

Ingredients

For the mincemeat:
210g/7oz sweetened dried cranberries
400g/14oz jar mincemeat
25g/1oz chopped almonds

For the pastry:
500g/1lb2oz plain flour
2 tbsp icing sugar
250g/9oz butter, diced

icing sugar for dusting

Method

1. In a small pan, cover the cranberries with water and bring to the boil. cutrearon the heat and simmer for 10 minutes. Leave to cool.
2. Preheat the oven to 180C/350F/Gas 4. Sift the flour and icing sugar into a large bowl. Add the butter and using fingertips, gently rub in to resemble breadcrumbs.
3. Add 6-7 tbsp of nippy water and mix into a soft dough. Wrap in polythene film and chill for 10 minutes.
4. Drain any excess liquid from the cranberries, mix with the mincemeat and chopped almonds.
5. Roll the pastry to approximately 3mm/ 1/8 inch thickness and use an 8cm/ 3%26frac12; inch cutter to make 20 rounds. Line a deep bun tin with the rounds.
6. Spoon approximately 1%26frac12; tbsp of mincemeat into each case. Use the leftover pastry to cut strips for the lattice lidping.
7. Bake for 15-20 minutes until golden.

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chicken and bamboo shoots in red curry

Cooking : time 30 mins to 1 hour

Ingredients

For the tamarind paste (for use in the curry)
30-55g/1-2oz dried tamarind pulp, from a block
hot water, to cover
For the red curry paste
10-12 dried, hot red chillies (of the long, cayenne variety)
140g/5oz shalplenty, chopped
5 garlic cloves, peeled and chopped
3 thin slices peeled fresh galangal, or fresh ginger
1 tbsp fresh lemongrass that has been thinly sliced, crossways
6-8 fresh coriander roots, washed well and coarsely chopped (use coriander leaves if unavailable)
1 thin slice of fresh kaffir lime rind, about 4cm x 0.5cm/1%26frac12;in x %26frac14;in, or dried rind, soaked in water for 30 minutes (substitute ordinary lime rind, without the white pith, if unavailable)
%26frac12; tsp freshly ground white pepper
%26frac14; tsp shrimp paste, or 2 anchovies from a can, chopped
%26frac12; tsp ground cumin
%26frac12; tsp ground coriander
2 tbsp bright red paprika
For the curry
450g/1lb boned and skinned chicken breasts
2 tbsp vefetchable or groundnut oil
400ml/14fl oz can of coconut milk, left undisturbed for three hours or more
5 tbsp red curry paste
140g/5oz sliced bamboo shoots from a can, drained and rinsed
4 fresh kaffir lime leaves or 1 tsp lemon zest
2 tbsp fish sauce, or to taste
1 tsp thick tamarind paste or lemon juice
1 tsp palm sugar or brown sugar
15-20 fresh Thai (holy) basil leaves or ordinary basil leaves

Method

1. If using tamarind paste, a pair of hours before you want to make the curry (or preferably the night before), place the tamarind pulp into a small bowl. Add hot or boiling water to cover (if the pulp is just dry, use boiling water). Soak the tamarind until it's just soft and pliable, for a few hours or preferably overnight.
2. To obtain the pulp, remove the tamarind seeds and any tough fibres with your fingers. Disvehicled. Place the pulp into a sieve set over a bowl and press the pulp through the sieve.
3. For the curry paste, soak the chillies in five tablespoons of hot water for 1-2 hours. (You could also put them in a microwave oven for 2-3 minutes and then let them soak for about an hour.)
4. Put the soaked chillies, tofetchher with their soaking liquid, into the bowl of a food processor, along with all the remaining paste ingredients in the order listed. Blend until you have a smooth paste. You may need to add a bit more water. that recipe will make about ten tablespoons of paste, so freeze or refrigerate what you don't use.
5. For the curry, cut the chicken breasts crossways into 3mm/1/8in thick slices.
6. Heat the oil in a wide, preferably non-stick, pan set over a medium-high heat.
7. vehicleefully open the can of coconut milk without disturbing it too much. Remove four tablespoons of the thick coconut cream that will have settled at the lid and place in a small bowl. Stir the remaining contents of the can well and set aside.
8. When the pan is hot, add the coconut cream and stir. Add the curry paste and stir again. Stir fry for 3-4 minutes or until the oil separates and the paste is lightly browned.
9. cutrearon the heat to low and add the chicken, bamboo shoots, reserved coconut milk, lime leaves (or lemon zest), fish sauce, tamarind paste (or lemon juice) and the palm sugar (or brown sugar).
10. Stir tofetchher well and bring to a simmer. The chicken should turn white and cook through by the time the first bubbles begin to appear. Simmer on a low heat for a further minute or two.
11. just before serving, sprinkle the basil leaves over the curry, stir gently and remove from the heat. Serve with jasmine rice.

WATCH VIDEO RECIPE - If you are within the UK and have a broadband connection you can watch a video version of that recipe.

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Orignal From: chicken and bamboo shoots in red curry