tag:blogger.com,1999:blog-20288580218202449952024-03-13T05:48:28.422-07:00shared cookingEuropean recipes,
italian recipes,
English recipes,
Filipino recipes,
international recipes,
famous recipes,
African recipes,
Indonesian recipes,
Dutch recipes,
recipes saudi arabia,
turkey recipes,
Spanish recipes,
Mexican recipes,
American recipes,Anonymoushttp://www.blogger.com/profile/04619403452072645831noreply@blogger.comBlogger58125tag:blogger.com,1999:blog-2028858021820244995.post-46064827968887124792015-09-16T08:42:00.000-07:002015-09-16T08:42:32.234-07:00PEA-CHIA PARFAIT<div dir="ltr" style="text-align: left;" trbidi="on">
<b><span style="color: #990000;">PEA-CHIA PARFAIT</span></b><br />
<br />
<i><span style="color: #990000;">SERVES </span></i><br />
This is both a vegan and paleofriendly recipe, packed with anti-inflammatory Omega-3s and which both fills you up and helps you to banish the bloat<br />
<br />
<span style="color: #990000;"><i>INGREDIENTS</i></span><br />
<div class="separator" style="clear: both; text-align: center;">
<span style="color: #990000;"><i><a href="http://1.bp.blogspot.com/-1EeFPs29TUU/VfmN2_hgdcI/AAAAAAAAAoU/6t4rjKcznhs/s1600/PEA-CHIA%2BPARFAIT.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="247" src="http://1.bp.blogspot.com/-1EeFPs29TUU/VfmN2_hgdcI/AAAAAAAAAoU/6t4rjKcznhs/s320/PEA-CHIA%2BPARFAIT.JPG" width="320" /></a></i></span></div>
<br />
3 tbsp chia seeds<br />
1 cup coconut milk<br />
½ tbsp honey<br />
280g Greek yoghurt<br />
2 peaches (or nectarines if you prefer), diced<br />
2 tbsp sliced almonds<br />
<br />
METHOD<br />
1 Combine the chia seeds with the coconut milk and honey and refrigerate overnight.<br />
2 In the morning, mix together with the yoghurt.<br />
3 Fold in the fruit and nuts.<br />
4 Serve with an additional drizzle of honey, if desired.</div>
Anonymoushttp://www.blogger.com/profile/04619403452072645831noreply@blogger.com0tag:blogger.com,1999:blog-2028858021820244995.post-72840140914606849362015-09-14T22:33:00.000-07:002015-09-14T22:33:44.666-07:00ONE-POT FRENCH TOAST<div dir="ltr" style="text-align: left;" trbidi="on">
<b><span style="color: #990000;">ONE-POT FRENCH TOAST</span></b><br />
<br />
<i><span style="color: #990000;">SERVES </span></i><br />
<br />
Enjoy this popular dish as a family without breaking a sweat<br />
<i><span style="color: #990000;">INGREDIENTS</span></i><br />
<div class="separator" style="clear: both; text-align: center;">
<i><span style="color: #990000;"><a href="http://1.bp.blogspot.com/-zmUKbzTnvDA/VfetrXkx_HI/AAAAAAAAAoE/FPTfyFOk5IA/s1600/ONE-POT%2BFRENCH%2BTOAST.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/-zmUKbzTnvDA/VfetrXkx_HI/AAAAAAAAAoE/FPTfyFOk5IA/s320/ONE-POT%2BFRENCH%2BTOAST.JPG" width="281" /></a></span></i></div>
<br />
1 loaf stale bread<br />
6 eggs<br />
1¾ cups milk<br />
¼ cup cooking cream<br />
¾ cup sugar<br />
2 tbsp vanilla extract<br />
½ cup all-purpose flour<br />
½ cup brown sugar<br />
1 tsp cinnamon<br />
½ tsp salt<br />
115g butter, cubed<br />
1 punnet fresh raspberries Maple syrup<br />
<br />
<i><span style="color: #990000;">METHOD</span></i><br />
1 Grease a 22cm x 23cm baking pan.<br />
<br />
2 Tear the bread into chunks and place them into the greased pan. Mix together the eggs, milk, cream, sugar, and vanilla extract and pour the mixture evenly over the bread. Scatter about half the raspberries on top of the mixture.<br />
<br />
3 In a separate bowl, mix together the flour, brown sugar, cinnamon and salt.<br />
<br />
4 Add the butter and mix until the batter comes together. Sprinkle the flour and sugar mixture evenly over the top of the bread mixture. Place in the refrigerator overnight.<br />
<br />
5 In the morning, preheat the oven to 180C.<br />
<br />
6 Bake for 45 to 60 minutes, until golden brown.<br />
<br />
7 Serve with more fresh berries and maple syrup.</div>
Anonymoushttp://www.blogger.com/profile/04619403452072645831noreply@blogger.com0tag:blogger.com,1999:blog-2028858021820244995.post-60567134699433802422015-09-10T00:49:00.002-07:002015-09-10T00:49:31.766-07:00CHERRY AND CARAMELISED ALMOND ICE CREAM<div dir="ltr" style="text-align: left;" trbidi="on">
<b><span style="color: #660000;">CHERRY AND CARAMELISED ALMOND ICE CREAM</span></b><br />
<b><span style="color: #660000;"><br /></span></b>
<b><span style="color: #660000;">INGREDIENTS</span></b><br />
<br />
800g ripe cherries<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-EIHr31jSKOU/VfE13hovc0I/AAAAAAAAAh4/EaFzdfgjNN0/s1600/CHERRY%2BAND%2BCARAMELISED%2BALMOND%2BICE%2BCREAM.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="400" src="http://2.bp.blogspot.com/-EIHr31jSKOU/VfE13hovc0I/AAAAAAAAAh4/EaFzdfgjNN0/s400/CHERRY%2BAND%2BCARAMELISED%2BALMOND%2BICE%2BCREAM.JPG" width="330" /></a></div>
170g caster sugar, plus 4<br />
tbsp extra for the almonds<br />
600ml whipping cream<br />
½ tsp almond extract<br />
2 tbsp icing sugar<br />
1L vanilla custard, shopbought<br />
or homemade and<br />
cooled<br />
A drizzle of oil, for greasing<br />
40g toasted flaked almonds<br />
1 tbsp butter<br />
<br />
<b><span style="color: #660000;">METHOD</span></b><br />
<br />
1 Remove the stalks and stones<br />
from 600g of the cherries and<br />
then roughly chop.<br />
<br />
2 Place them into a medium<br />
pan, add 170g caster sugar,<br />
and then cook very gently for<br />
10 minutes until the sugar<br />
melts. Turn up the heat a little,<br />
then simmer for 15 minutes<br />
until the fruit has softened<br />
and the mixture becomes a<br />
chunky syrup. Allow to cool<br />
completely.<br />
<br />
3 In a large bowl, combine<br />
the cream, icing sugar and<br />
almond extract. Whip the<br />
mixture until it just holds its<br />
shape. Fold in the cooled<br />
custard, then transfer the<br />
mixture to an ice cream<br />
machine and churn until you<br />
achieve a thick consistency.<br />
<br />
4 For the caramelised almonds,<br />
line a baking sheet with<br />
parchment.<br />
<br />
5 Place the almonds, unsalted<br />
butter and 4 tablespoons<br />
of sugar in a pan, swirling<br />
frequently, for about five<br />
minutes.<br />
<br />
6 When the sugar starts to melt<br />
and the mixture turns into an<br />
amber caramel, stir and mix<br />
thoroughly until all the nuts<br />
are coated.<br />
<br />
7 Transfer immediately onto a<br />
sheet of parchment paper.<br />
Allow to cool slightly before<br />
breaking into smaller pieces.<br />
Transfer the mixture to a<br />
Ziploc bag and crush with a<br />
rolling pin.<br />
<br />
8 Place the ice cream into a<br />
suitable container for freezing,<br />
greased with a little oil.<br />
<br />
Add drizzles of the syrupy<br />
cherries and incorporate the<br />
caramelised almonds, rippling<br />
through the ice cream using<br />
a knife. Freeze for at least<br />
6 hours, or for best results,<br />
overnight.<br />
9 Serve with whole cherries, to<br />
garnish.</div>
Anonymoushttp://www.blogger.com/profile/04619403452072645831noreply@blogger.com0tag:blogger.com,1999:blog-2028858021820244995.post-57778380818652870152015-09-10T00:44:00.001-07:002015-09-10T00:44:56.072-07:00SPICY CHILLI PASTA WITH ALMONDS AND CHICKPEAS<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="color: #660000;"><b>SPICY CHILLI PASTA WITH ALMONDS AND CHICKPEAS</b></span><br />
<span style="color: #660000;"><b><br /></b></span>
<a href="http://4.bp.blogspot.com/-GcnKuDl0ju4/VfE00j5O5AI/AAAAAAAAAhs/gOjJAs4Oc3A/s1600/SPICY%2BCHILLI%2BPASTA%2BWITH%2BALMONDS%2BAND%2BCHICKPEAS.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="640" src="http://4.bp.blogspot.com/-GcnKuDl0ju4/VfE00j5O5AI/AAAAAAAAAhs/gOjJAs4Oc3A/s640/SPICY%2BCHILLI%2BPASTA%2BWITH%2BALMONDS%2BAND%2BCHICKPEAS.JPG" width="305" /></a><span style="color: #660000;"><b>INGREDIENTS</b></span><br />
1 tbsp olive oil<br />
3 garlic cloves, chopped<br />
1½ L vegetable or<br />
chicken stock<br />
½ tsp crushed red chilli<br />
flakes<br />
Salt, to taste<br />
500g thin whole wheat<br />
spaghetti<br />
1 can chickpeas, drained<br />
and rinsed<br />
1 cup flat leaf parsley,<br />
chopped<br />
¼ cup roasted unsalted<br />
almonds, chopped<br />
½ cup grated Parmesan<br />
<br />
<b><span style="color: #660000;">METHOD</span></b><br />
1 Heat the oil in a saucepan,<br />
set over a medium-high<br />
heat.<br />
2 Stir in the garlic and sauté<br />
for one minute.<br />
3 Add the stock, chilli flakes<br />
and 1 teaspoon salt. Bring<br />
to the boil.<br />
4 Add the pasta and cook,<br />
stirring occasionally, until<br />
the stock has almost been<br />
absorbed and the pasta is<br />
al dente, about 6 minutes.<br />
5 Stir in the chickpeas,<br />
parsley and chopped<br />
almonds.<br />
6 Garnish with a sprinkle of<br />
Parmesan.</div>
Anonymoushttp://www.blogger.com/profile/04619403452072645831noreply@blogger.com0tag:blogger.com,1999:blog-2028858021820244995.post-736033113668400512015-09-10T00:24:00.000-07:002015-09-10T00:24:25.354-07:00KUKU-YE KADOO (WHITE COURGETTE OMELETTE WITH MINT AND MELTING CHEESE)<div dir="ltr" style="text-align: left;" trbidi="on">
<b><span style="color: #990000;">KUKU-YE KADOO (WHITE COURGETTE OMELETTE WITH MINT AND MELTING CHEESE)</span></b><br />
<b><br /></b>
<b><span style="color: #990000;">INGREDIENTS</span></b><br />
<div class="separator" style="clear: both; text-align: center;">
<b><span style="color: #990000;"><a href="http://4.bp.blogspot.com/-DSWxpBOpBeU/VfEwHTG9gCI/AAAAAAAAAhg/5wuiDtd_gJY/s1600/KUKU-YE%2BKADOO.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/-DSWxpBOpBeU/VfEwHTG9gCI/AAAAAAAAAhg/5wuiDtd_gJY/s320/KUKU-YE%2BKADOO.JPG" width="296" /></a></span></b></div>
<br />
<br />
100ml olive oil<br />
1 onion, finely diced<br />
1 tsp freshly grated<br />
nutmeg<br />
1 tsp dried mint<br />
4 white courgettes<br />
(about 350 g), coarsely<br />
grated<br />
6 eggs<br />
2 tbsp self-raising flour<br />
Grated zest of 1 lemon<br />
½ tsp sea salt<br />
½ tsp freshly ground<br />
black pepper<br />
200g provolone cheese<br />
or any other melting<br />
cheese, grated<br />
Handful of chopped<br />
walnuts and/or<br />
barberries (optional)<br />
Thick natural yoghurt,<br />
to serve<br />
<br />
<b><span style="color: #990000;">METHOD</span></b><br />
1 Preheat the oven to<br />
180C.<br />
2 Heat half the oil in a<br />
frying pan over a low<br />
heat and fry the onions<br />
until softened. Stir in the<br />
nutmeg and mint and<br />
fry for another minute.<br />
Remove from the heat<br />
and allow to cool.<br />
3 Pour the remaining<br />
oil into a non-stick<br />
ovenproof frying pan and<br />
heat in the oven for 5 to<br />
10 minutes.<br />
4 Squeeze the grated<br />
courgettes firmly to<br />
remove as much moisture<br />
as possible. Whisk the<br />
eggs until frothy. Whisk<br />
in the flour, lemon zest,<br />
salt and pepper, followed<br />
by the courgettes and<br />
cheese. The mixture will<br />
be quite sloppy.<br />
5 Pour the mixture into<br />
the hot oil. Cover the<br />
pan with a lid or foil and<br />
bake in the oven for 15<br />
minutes or until nearly<br />
set. Remove the lid and<br />
cook for a further 10 to<br />
15 minutes to brown the<br />
surface.<br />
6 Cut into wedges and<br />
serve hot from the pan<br />
with thick yoghurt. If<br />
you want to be fancier<br />
with your presentation,<br />
you can turn it out onto<br />
a serving platter. If the<br />
surface seems overly oily,<br />
then pat dry with a paper<br />
towel. I think kuku is best<br />
eaten lukewarm or at<br />
room temperature with<br />
pickles or relish. It keeps<br />
well in the fridge and<br />
makes a great picnic dish<br />
or sandwich stuffing.</div>
Anonymoushttp://www.blogger.com/profile/04619403452072645831noreply@blogger.com0tag:blogger.com,1999:blog-2028858021820244995.post-61408253732727826622015-09-10T00:18:00.001-07:002015-09-10T00:18:26.110-07:00RASPBERRY ALMOND STREUSEL CAKE<div dir="ltr" style="text-align: left;" trbidi="on">
<b>What you need:</b><br />
For the streusel topping:<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-FS4UZdqsWYA/VfEuo4xNmQI/AAAAAAAAAhU/g6gEPvbXzdo/s1600/luprak.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/-FS4UZdqsWYA/VfEuo4xNmQI/AAAAAAAAAhU/g6gEPvbXzdo/s320/luprak.JPG" width="292" /></a></div>
• 25g Lurpak® Baking<br />
• 50g plain flour<br />
• A pinch of salt<br />
• 25g caster sugar<br />
• 50g toasted flaked almonds<br />
For the cake:<br />
• 200g Lurpak® Baking<br />
• 200g caster sugar<br />
• 4 eggs<br />
• 200g plain flour<br />
• 1 tsp. vanilla extract<br />
• 1 tsp. rose water (optional)<br />
• 1 level tsp. baking powder<br />
• 250g raspberries or blueberries<br />
<br />
<b>What you do:</b><br />
Preheat the oven to 160°C / 180°C Fan Assisted / Gas Mark 4.<br />
Grease a 20cm spring form tin, then line the base with baking<br />
paper.<br />
For the streusel topping, melt the Lurpak® Baking in a small pan,<br />
then stir in the flour, salt and caster sugar. Mix with a wooden<br />
spoon to make a crumbly mixture and gently fold in the flaked<br />
almonds.<br />
To make the cake mix, put the Lurpak® Baking into a large bowl<br />
and beat with the sugar to make a light, creamy mixture.<br />
<br />
Next, beat in the eggs one at a time. If the mixture starts to curdle, add a<br />
spoonful of flour.<br />
Add the vanilla extract and the optional rose water, then, using a large<br />
metal spoon, gently fold in the remaining flour and baking powder. If the<br />
batter doesn’t easily drop off the spoon, add a little milk.<br />
Spread the mixture in the tin and dot with the raspberries or blueberries.<br />
Cover with the streusel mixture and bake in the oven for 45 minutes.<br />
Leave the cake to cool in the tin for 15 minutes then remove and serve.</div>
Anonymoushttp://www.blogger.com/profile/04619403452072645831noreply@blogger.com0tag:blogger.com,1999:blog-2028858021820244995.post-31718663840315571892015-09-10T00:11:00.001-07:002015-09-10T00:11:32.542-07:00KALEIDOSCOPE’S BUTTER CHICKEN<div dir="ltr" style="text-align: left;" trbidi="on">
<b><span style="color: #990000;">INGREDIENTS</span></b><br />
700g boneless chicken, skin removed<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-pslagWg7w7c/VfEs9ZKGffI/AAAAAAAAAhI/JbDAUsV0Ojo/s1600/KALEIDOSCOPE%25E2%2580%2599S%2BBUTTER.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="400" src="http://3.bp.blogspot.com/-pslagWg7w7c/VfEs9ZKGffI/AAAAAAAAAhI/JbDAUsV0Ojo/s400/KALEIDOSCOPE%25E2%2580%2599S%2BBUTTER.JPG" width="327" /></a></div>
and cut into small pieces<br />
<span style="color: #cc0000;">FOR THE MARINADE</span><br />
1 tbsp garlic and ginger paste<br />
3 tbsp white vinegar<br />
Salt, to taste<br />
2 tsp red chilli powder<br />
2 tsp cumin powder<br />
¼ cup mustard oil<br />
<br />
<b><span style="color: #990000;">FOR THE CURRY SAUCE</span></b><br />
¼ cup ghee<br />
1 cinnamon stick<br />
3 cardamom pods<br />
7 whole black peppercorns<br />
3 cloves<br />
1 tbsp garlic, finely chopped<br />
½ tbsp ginger, finely chopped<br />
2 brown onions, finely chopped<br />
2 tbsp tomato paste<br />
1 tbsp honey<br />
100g butter<br />
3 tbsp ground cashew nuts, made into<br />
a paste with a little water<br />
100ml cooking cream<br />
A handful of fresh coriander leaves, to<br />
garnish<br />
<br />
<span style="color: #cc0000;">METHOD</span><br />
1 Combine the chicken with all the<br />
ingredients for the marinade and allow<br />
to rest for 10 minutes.<br />
<br />
2 Thread the marinated chicken pieces<br />
onto skewers and place in a tandoor<br />
oven, barbecue or under a hot grill until<br />
cooked. Set aside.<br />
<br />
3 Heat a saucepan over a medium-high<br />
heat. Add the ghee and sauté the<br />
cinnamon, cardamom, black peppercorns<br />
and cloves until their fragrance is<br />
released.<br />
4 Add the onions, garlic and ginger and<br />
gently sauté until the onions turn golden<br />
brown.<br />
<br />
5 Add the tomato purée, honey, butter and<br />
cashew nut paste.<br />
<br />
6 Add the chicken, cover and reduce the<br />
heat to a slow simmer for about 20<br />
minutes, stirring halfway through.<br />
<br />
7 Finish the sauce with cream, give the dish<br />
a final stir and garnish with coriander<br />
leaves before serving.</div>
Anonymoushttp://www.blogger.com/profile/04619403452072645831noreply@blogger.com0tag:blogger.com,1999:blog-2028858021820244995.post-88660327620272727712015-09-08T06:37:00.001-07:002015-09-08T06:37:50.998-07:00Did Neanderthals Eat Their Greens?<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-gAOiPgEMyzY/Ve7kmVcNv_I/AAAAAAAAAfI/2jVgXVhesl0/s1600/km.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="249" src="http://4.bp.blogspot.com/-gAOiPgEMyzY/Ve7kmVcNv_I/AAAAAAAAAfI/2jVgXVhesl0/s320/km.JPG" width="320" /></a></div>
<div style="text-align: justify;">
The oldest known Neanderthal faeces suggest that cavemen ate vegetables as well as meat. Researchers analysed the 45,000 year-old remains from the archaeological site of El Salt, in Spain and, as expected, discovered coprostanol, a lipid formed from digesting dietary cholesterol. They also found 5B-stigmastanol, a substance made when digesting plants.</div>
<div style="text-align: justify;">
‘Neanderthals probably ate what was available in different situations, seasons and climates,’ said Ainara Sistiaga, a graduate student at the University of La Laguna.</div>
<div style="text-align: justify;">
Previous studies suggested that Neanderthals probably ate nuts and plants, based on residue found in their</div>
<div style="text-align: justify;">
teeth. However, since Neanderthals used their teeth as tools, they may not have actually consumed the plant</div>
<div style="text-align: justify;">
matter. It’s also possible that the traces of plant came from the stomach contents of their prey.</div>
</div>
Anonymoushttp://www.blogger.com/profile/04619403452072645831noreply@blogger.com0tag:blogger.com,1999:blog-2028858021820244995.post-89510973986364337872015-09-08T06:34:00.001-07:002015-09-08T06:34:38.181-07:00Ancient Health Food<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-DwOG_KImX54/Ve7jxrsod0I/AAAAAAAAAfA/oyXvTntWo7o/s1600/km.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="214" src="http://2.bp.blogspot.com/-DwOG_KImX54/Ve7jxrsod0I/AAAAAAAAAfA/oyXvTntWo7o/s320/km.JPG" width="320" /></a></div>
Peaches are not just a delicious fruit - in Chinese culture, they are considered a symbol of long life that stretches back to ancient times. New archaeological evidence from the Yangtze River valley, near Shanghai, has revealed that peaches were one of the earliest fruits to be domesticated by humans. Analysis<br />
of peach pits in the region indicates that peach trees were grown and bred at least 7,500 years ago. Thanks to these centuries of careful selection, the peach changed from a small fruit with little flesh to the plump, healthy treat we know today.</div>
Anonymoushttp://www.blogger.com/profile/04619403452072645831noreply@blogger.com0tag:blogger.com,1999:blog-2028858021820244995.post-85890248508568401622015-09-07T05:12:00.002-07:002015-09-07T05:12:53.513-07:00Wholewheat Fettuccine With Kale, Caramelized Onions And Marinated Goat’s Cheese<div dir="ltr" style="text-align: left;" trbidi="on">
<a href="http://1.bp.blogspot.com/-UBeFhxf1jDg/Ve1_IjXRuLI/AAAAAAAAAew/Hq6np2qJlBs/s1600/kaku.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="305" src="http://1.bp.blogspot.com/-UBeFhxf1jDg/Ve1_IjXRuLI/AAAAAAAAAew/Hq6np2qJlBs/s320/kaku.JPG" width="320" /></a>In this recipe, Amy uses her own Marinated Goat’s Cheese inspired by Meredith Dairy but it also works well with a good, soft goat’s cheese.<br />
<br />
<b><span style="color: red;">Ingredients</span></b><br />
2 tablespoons extra virgin<br />
olive oil<br />
3 medium to large red<br />
onions, thinly sliced<br />
Sea salt<br />
340 g (12 oz) wholewheat<br />
fettuccine<br />
700 g (1 lb 9 oz/10<br />
cups) sliced lacinato kale<br />
(cavolonero) (from about<br />
1½ bunches)<br />
225 g (8 oz) Marinated<br />
Goat’s Cheese) at room<br />
temperature<br />
Freshly ground black pepper<br />
<br />
Method<br />
1. Warm the olive oil in a large frying pan over medium heat and add onions. Sauté for 10 minutes or until beginning to brown. Add 1 teaspoon salt, lower heat slightly and continue cooking for 15 to 20 minutes more or until onions are soft and caramelized.<br />
<br />
2. Meanwhile, bring a large pan of water to the boil and add a large pinch of salt. When onions are caramelized, add fettuccine to boiling water and cook for 10 to 12 minutes, or following the packet instructions, until al dente. Drain pasta and return to pan.<br />
<br />
3. While the pasta cooks, stir kale into onions, cover frying pan and cook for 6 to 8 minutes or until tender, stirring once or twice. Add onion and kale mixture, three quarters (175 g/6 oz) of the marinated goats’ cheese and lots of black pepper to pasta; toss well.<br />
<br />
4. Drizzle in a tablespoon or more of oil marinade from the cheese and season to taste. Divide among bowls and top with a crumble of remaining goat’s cheese; serve immediately.<br />
<br /></div>
Anonymoushttp://www.blogger.com/profile/04619403452072645831noreply@blogger.com0tag:blogger.com,1999:blog-2028858021820244995.post-16025106294051957972015-09-07T05:07:00.000-07:002015-09-07T05:07:33.569-07:00Peach Chia Breakfast Shake<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-kBUjQSa7xUE/Ve191lI3ZaI/AAAAAAAAAek/pvbmlg5FsPg/s1600/kemiri.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="306" src="http://2.bp.blogspot.com/-kBUjQSa7xUE/Ve191lI3ZaI/AAAAAAAAAek/pvbmlg5FsPg/s320/kemiri.JPG" width="320" /></a></div>
This shake is simple so the nectar-like flavours of fresh summer peaches can really shine, though it’s also terrific made with blueberries when peaches aren’t available. The chia seeds create a luscious consistency and provide abundant omega fatty acids and steady endurance for the day ahead. If you want to sneak in an extra superfood, blend in a little maca root powder or add a sprinkle of bee<br />
pollen on top.<br />
Note: For the best results, it’s essential to make this recipe with homemade almond milk and ripe local peaches. Honey can be a nice addition, depending on the sweetness of your peaches and your preference, so it’s optional here.<br />
<b><span style="color: red;">Ingredients</span></b><br />
2 tablespoons chia seeds
360 ml (12 fl.oz/1½ cups)
almond milk
3 large peaches (560
g/1 lb 4 oz), pitted and
quartered
1 tablespoon coconut
butter or extra virgin
coconut oil &1 teaspoon
vanilla extract
⅛ teaspoon ground
cinnamon
2 to 3 teaspoons raw
honey, optional<br />
<br />
<b><span style="color: red;">Method</span></b><br />
1. Place chia seeds in a clean, dry, 1-litre (35 fl.oz) jar with<br />
a tight-fitting lid and set aside.<br />
2. Put almond milk, peaches, coconut butter, vanilla,<br />
cinnamon and honey (if using) in an upright blender.<br />
3. Blend on high speed for at least 1 minute or until<br />
completely smooth. Pour half of the mixture into jar with<br />
chia seeds, tighten lid and shake well, making sure that no<br />
chia seeds stick to the bottom.<br />
4. Add remaining peach mixture, tighten lid and shake<br />
until chia seeds are evenly distributed.<br />
5. Place in the fridge and chill for 2 hours or overnight.<br />
It’s ready when mixture has thickened and the shake is<br />
thoroughly chilled.</div>
Anonymoushttp://www.blogger.com/profile/04619403452072645831noreply@blogger.com0tag:blogger.com,1999:blog-2028858021820244995.post-14983214610270810112015-09-06T10:47:00.000-07:002015-09-07T05:08:26.003-07:00Celebrating The Art of Eating Well<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-M1elUjIwyEo/Vex8BpRAA5I/AAAAAAAAAeQ/aFzcxGJtT2o/s1600/hi.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="170" src="http://3.bp.blogspot.com/-M1elUjIwyEo/Vex8BpRAA5I/AAAAAAAAAeQ/aFzcxGJtT2o/s320/hi.JPG" width="320" /></a></div>
With more and more research
supporting the need to avoid
refined, processed foods
and introduce more fresh
whole food ingredients
to your diet, a bit of
recipe inspiration
is always welcome.
Amy Chaplin’s book
At Home in the
Whole Food Kitchen:
Celebrating the Art of
Eating Well
provides
just
that.<br />
<br />
A former executive chef at New
York’s renowned vegan restaurant,
Angelica Kitchen, and now a
private chef whose clients include
Natalie Portman and Liv Tyler,
Amy is well versed in making
healthy ingredients into mouthwatering
meals.
Her sophisticated cookbook
helps teach you how to cook
in the most nourishing and
delicious ways. Part One lays the
foundation, teaching you how to
stock your cupboard. It lists not
only ingredients but equipment,
knowledge on how
to and why to
use certain<br />
<br />
ingredients as well as a whole
arsenal of simple recipes for daily
nourishment.
And for those sceptics, who
still view vegetarian food as bland
and boring, Part Two follows
with a creative collection of
vibrant, easy to follow recipes
showing vegetarian cooking at its
delectable best.
All the following recipes are
from: At Home in the Whole Food
Kitchen by Amy Chaplin, £25,
Jacqui Small Publishing available
from Amazon and all good
bookshops.
The Art of Eating Well Celebrating
For more inspiration and
information about the author
please go to amychaplin.<br />
<br /></div>
Anonymoushttp://www.blogger.com/profile/04619403452072645831noreply@blogger.com0tag:blogger.com,1999:blog-2028858021820244995.post-8844138470431815042012-04-02T09:09:00.001-07:002012-04-02T09:09:46.046-07:00prawn and asparagus salad with coconut. dressing<br />
<span style="color: #990000; font-size: large;"><b>prawn and asparagus salad with coconut. dressing</b></span><br />
<b><span style="color: orange;"><i>Serves 4</i></span></b><br />
<b>Coconut milk is not only great for curries, you can use it to make summary dressings and in place of milk in custarcds</b>.<br />
<br />
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2 bunches asparagus, trimmed, blanched, refreshed<br />
1 Lebanese cucumber, thinly sliced into ribbons la mandoline is ideal<br />
1 small bunch rocket<br />
16 cooked, peeled (tails intac) prawns Micro cress*, to serve<br />
<br />
<b><span style="color: #990000;">Coconut dressing </span></b><br />
1/4 cup (60ml)coconut milk<br />
1 tbs lime juice<br />
2 tsp fish sauce<br />
2 tsp palm sugar<br />
2 kaffir lime leaves, finely shredded<br />
<br />
<div style="text-align: justify;">
Combine dressing ingredients in a bowl. Divide asparagus, cucumber, rocket and prawns among it plates. Drizzle over dressing and garnish with micro cress. Micro cress and kaffir lime leaves are from grengrocers. Palm sugar is from Asian supermarkets.</div>
<div>
<br /></div>Anonymoushttp://www.blogger.com/profile/04619403452072645831noreply@blogger.com1tag:blogger.com,1999:blog-2028858021820244995.post-18221670607388599792012-03-18T03:56:00.001-07:002012-04-02T09:11:20.590-07:00cheesy bread and butter banana pudding<br />
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<a href="http://2.bp.blogspot.com/-zu6FqWVmduc/T2W_hAZE-pI/AAAAAAAAASs/Fs_2fpmVenk/s1600/cheesy+bread+&+butter+banana+pudding.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-zu6FqWVmduc/T2W_hAZE-pI/AAAAAAAAASs/Fs_2fpmVenk/s1600/cheesy+bread+&+butter+banana+pudding.png" /></a></div>
<span style="color: #660000; font-size: large;"><b>cheesy bread and butter banana pudding</b></span><br />
<span style="color: orange;"><a href="http://4shared-cooking.blogspot.com/2012/04/prawn-and-asparagus-salad-with-coconut.html" target="_blank">Serves:</a> 4 | Preparation time: 10 minutes | Baking time: 35 minutes</span><br />
<b><u><span style="color: #660000;">What You Need</span></u></b><br />
2 ripe bananas, sliced thinly<br />
7 slices bread, crust removed<br />
4 eggs<br />
4 cups milk<br />
2/3 cup caster sugar<br />
2/3 cup cheddar cheese, grated<br />
1/2 cup sultanas<br />
1 teaspoon vanilla<br />
<br />
<b><u><span style="color: #660000;">What You Do</span></u></b><br />
1. Preheat oven to 350ºF/180ºC.<br />
2. Spread butter over both sided of bread and cut slices of bread into half.<br />
3. In a deep bowl, whisk eggs, sugar, milk and vanilla, until smooth.<br />
4. Arrange bread in a pie dish.<br />
5. Spread sultanas, grated cheese and bananas in between bread slices.<br />
6. Pour custard over bread. Set aside for 10 minutes for bread to soak up custard.<br />
7. Bake for 35 minutes or until custard has set on the outside and slightly wobbly on the inside. Serve warm or cold.Anonymoushttp://www.blogger.com/profile/04619403452072645831noreply@blogger.com0tag:blogger.com,1999:blog-2028858021820244995.post-3562000188890416312012-03-18T02:46:00.000-07:002012-03-18T02:46:11.726-07:00creamy vanilla wafers banana pudding<br />
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<a href="http://2.bp.blogspot.com/-UfvdYL0rL-k/T2Wu3PRw2wI/AAAAAAAAASk/yIywIOifHh8/s1600/creamy+vanilla+wafers+banana+pudding.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-UfvdYL0rL-k/T2Wu3PRw2wI/AAAAAAAAASk/yIywIOifHh8/s1600/creamy+vanilla+wafers+banana+pudding.png" /></a></div>
<b><span style="color: #660000; font-size: large;">creamy vanilla wafers banana pudding</span></b><br />
<span style="color: orange;"><b>Serves: 6 | Preparation time: 20 minutes | Refrigeration time: 1 hour</b></span><br />
<b><u><span style="color: #660000;">What You Need</span></u></b><br />
5 ripe bananas, sliced thinly<br />
2 cups milk<br />
3 eggs yolks, beaten<br />
2 tablespoons butter, softened<br />
2/3 cup caster sugar<br />
1/3 cup all-purpose flour (or 3 tablespoons corn flour)<br />
1/8 teaspoon salt<br />
1 teaspoon vanilla essence<br />
1 box (12 ounce) of vanilla wafer cookies or biscuits<br />
Whipped cream, optional, for serving<br />
<br />
<b><span style="color: #660000;"><u>What You Do</u></span></b><br />
1. In a saucepan, combine sugar, flour and salt. Gradually stir in milk,<br />
a little at a time to make sure the flour is dissolved. Add in eggs.<br />
2. Cook over low to medium heat, stirring constantly for about<br />
10 minutes, or until mixture thickens and becomes custard like. Remove from heat.<br />
3. Stir in butter and vanilla. Set aside to cool.<br />
4. Using a casserole dish/glass container, arrange a layer of cookies followed by a layer of bananas.<br />
5. Pour half the custard over the cookie and banana layer, making sure the custard covers the bananas to prevent discoloration.<br />
6. Arrange another layer of cookies and bananas, and cover with the remaining custard.<br />
7. Allow to cool for approximately 15-30 minutes before refrigerating for at least 1 hour. Serve with whipped cream, if desired.<br />
Comments<br />
When stirring the custard, make sure you reach the bottom, sides and corners of the saucepan to prevent custard from sticking and scorching<br />Anonymoushttp://www.blogger.com/profile/04619403452072645831noreply@blogger.com0tag:blogger.com,1999:blog-2028858021820244995.post-81452964171506912342012-03-18T02:43:00.002-07:002012-03-18T02:43:47.674-07:00uttermilk banana pancakes<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
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<a href="http://3.bp.blogspot.com/-AnqEL4yMgVU/T2WuPnN6xlI/AAAAAAAAASc/mvY6PHzslpM/s1600/buttermilk+banana+pancakes.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-AnqEL4yMgVU/T2WuPnN6xlI/AAAAAAAAASc/mvY6PHzslpM/s1600/buttermilk+banana+pancakes.png" /></a></div>
<span style="color: #660000; font-size: large;"><b>uttermilk banana pancakes</b></span><br />
<b><span style="color: orange;">Makes: 12 | Preparation time: 10 minutes | Cooking time: 15 minutes</span></b><br />
<b><u><span style="color: #660000;">What You Need</span></u></b><br />
2 ripe medium bananas, diced<br />
2 cups all-purpose flour<br />
2 tablespoons sugar<br />
2 teaspoons baking powder<br />
1/2 teaspoon baking soda<br />
2 cups buttermilk<br />
2 eggs, lightly beaten<br />
5 tablespoons butter, melted<br />
1 teaspoon vanilla essence<br />
1/2 teaspoon salt<br />
Butter for frying<br />
<br />
<b><u><span style="color: #660000;">What You Do</span></u></b><br />
1. In a large bowl, combine flour, baking soda, baking powder, salt and sugar.<br />
2. In another bowl, whisk together eggs, buttermilk, butter and vanilla.<br />
3. Add wet ingredients to dry ingredients and mix until well combined.<br />
4. Add bananas to the mixture, and stir lightly.<br />
5. Heat a non-stick frying pan over medium heat. Grease pan with a little extra butter. Working in batches, pour 1/4 cup of batter into pan and use a<br />
spoon to spread batter out to a 12cm (diameter) circle. Reduce heat to low. Cook for 2 to 3 minutes, or until bubbles start to appear on surface.<br />
Turn the pancake over and cook for a further 2 minutes, or until cooked through.<br />
6. Repeat with remaining mixture, greasing pan in between pancakes.<br />
7. Serve warm with whipped cream, jam, honey or golden syrup.Anonymoushttp://www.blogger.com/profile/04619403452072645831noreply@blogger.com0tag:blogger.com,1999:blog-2028858021820244995.post-29212613500599913452012-03-18T02:18:00.003-07:002012-03-18T02:20:25.818-07:00ranberry banana drop scones<br />
<a href="http://4.bp.blogspot.com/-syycF9WEl-A/T2Wo0A50p8I/AAAAAAAAASM/O5-3T1gwLYw/s1600/cranberry+banana+drop+scones.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-syycF9WEl-A/T2Wo0A50p8I/AAAAAAAAASM/O5-3T1gwLYw/s1600/cranberry+banana+drop+scones.png" /></a><span style="color: #660000; font-size: large;"><b>ranberry banana drop scones</b></span><br />
<b><span style="color: orange;">Makes: 12 | Preparation time: 10 minutes | Cooking time: 20 minutes</span></b><br />
<b><u><span style="color: #660000;">What You Need</span></u></b><br />
2 over-ripe medium (2/3 cup) bananas, mashed<br />
1 cup self raising flour<br />
2/3 cup milk<br />
1 egg, beaten<br />
2 tablespoons sugar, or to taste<br />
1/3 cup dried cranberries<br />
Pinch of salt<br />
Butter for frying<br />
<br />
<b><u><span style="color: #660000;">What You Do</span></u></b><br />
1. In a mixing bowl, combine flour, sugar and salt.<br />
2. Add in bananas and eggs.<br />
3. Gradually whisk in milk until the mixture resembles a smooth thick batter.<br />
4. Stir in cranberries.<br />
5. Drop heaped spoonfuls of mixture onto greased non-stick frying pan at medium heat (allowing room for mixture to spread). When mixture starts<br />
to bubble after 2-3 minutes, turn over and cook briefly on other side until lightly browned.<br />
6. Repeat with remaining mixture, greasing pan in between scones.<br />
7. Serve warm with whipped cream, butter, honey or golden syrup.Anonymoushttp://www.blogger.com/profile/04619403452072645831noreply@blogger.com0tag:blogger.com,1999:blog-2028858021820244995.post-83335330511352065132012-03-18T02:13:00.000-07:002015-09-10T00:40:16.383-07:00brown sugar glazed bananas with ice-cream<div dir="ltr" style="text-align: left;" trbidi="on">
<br />
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<span style="color: #660000; font-size: large;"><b>brown sugar glazed bananas with ice-cream</b></span><br />
<b><span style="color: orange;">Makes: 4 | Preparation time: 5 minutes | Cooking time: 10 minutes</span></b><br />
<b><u><span style="color: #660000;">What You Need</span></u></b><br />
4 firm, just ripe bananas, peeled and cut half lengthwise<br />
1/2 cup palm sugar or dark brown sugar<br />
1/4 cup water<br />
1 teaspoon vanilla essence<br />
2 tablespoons butter, chopped<br />
<br />
<b><u><span style="color: #660000;">What You Do</span></u></b><br />
1. Melt sugar, vanilla and water over low-medium heat in a pan until<br />
it forms a caramel.<br />
2. Add bananas, cut side down, and cook about 1-2 minutes on each side,<br />
or until a glaze forms on the bananas. Watch carefully, don't allow sugar to char.<br />
3. Add butter, and cook for another 2 minutes.<br />
4. Serve bananas warm with ice-cream or yogurt.<br />
Variations<br />
For a slightly alcoholic taste, drizzle 1-2 tablespoons of rum or liqueur on top of warm caramelized bananas.</div>
Anonymoushttp://www.blogger.com/profile/04619403452072645831noreply@blogger.com0tag:blogger.com,1999:blog-2028858021820244995.post-82556985711776277092012-03-18T02:10:00.000-07:002012-03-18T02:10:46.382-07:00rispy banana fritters<br />
<div class="separator" style="clear: both; text-align: center;">
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<span style="color: #660000; font-size: large;"><b>rispy banana fritters</b></span><br />
<b><span style="color: orange;">Makes: 10 fritters | Preparation time: 10 minutes | Cooking time: 10 minutes</span></b><br />
<b><u><span style="color: #660000;">What You Need</span></u></b><br />
5 medium-sized ripe bananas (suitable for cooking), halved<br />
1 ¼ cups all-purpose flour<br />
3 tablespoons rice flour<br />
1 tablespoon custard powder<br />
2 teaspoons baking powder<br />
1 1/4 cup water, or just enough<br />
Pinch of salt<br />
Oil for deep frying<br />
<br />
<b><u><span style="color: #660000;">What You Do</span></u></b><br />
1. In a mixing bowl, combine various flours, baking powder and salt.<br />
2. Add in water and mix until well combined.<br />
3. Heat oil in pan or wok over medium flame.<br />
4. Coat bananas in batter, and deep-fry in hot oil for 3-4 minutes, or until<br />
bananas are golden brown. Drain on paper towels.<br />
Variations<br />
The custard powder gives a nice aroma and light yellow tinge to the batter. You can replace the rice flour with all-purpose flour, but the rice flour adds a<br />Anonymoushttp://www.blogger.com/profile/04619403452072645831noreply@blogger.com0tag:blogger.com,1999:blog-2028858021820244995.post-63171324533281281172012-03-16T07:39:00.001-07:002012-03-16T07:40:32.085-07:00CAKE WITH PINEAPPLE<br />
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<a href="http://1.bp.blogspot.com/-OJdnzkjf9ew/T2NQ1WkluRI/AAAAAAAAARU/5-Lt6XrLI14/s1600/images+(2).jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-OJdnzkjf9ew/T2NQ1WkluRI/AAAAAAAAARU/5-Lt6XrLI14/s1600/images+(2).jpg" /></a></div>
For 4/6 people<br />
Preparation time: 20 min<br />
Cooking time: 55 min<br />
<br />
<span style="color: #660000; font-size: large;"><b>ingredients</b></span><br />
1 fresh pineapple or canned<br />
200 g flour<br />
125 g unsalted butter<br />
125 g dark brown sugar<br />
2 tablespoons milk<br />
3 eggs<br />
2 packets of vanilla sugar<br />
1 teaspoon baking powder<br />
A knob of butter or 1 tablespoon oil to grease the pan<br />
<br />
<b><span style="color: #660000; font-size: large;">equipment</span></b><br />
An ovenproof dish<br />
a bowl<br />
a glass<br />
<br />
<b><span style="color: #660000; font-size: large;">preparation</span></b><br />
Preheat the oven gas mark 6.<br />
In a glass, dissolve the yeast in 2 to 3 tablespoons milk. In a bowl, combine flour, brown sugar and eggs.<br />
Add the softened butter and diluted yeast in milk and stir. Cut pineapple into tench. Reserve a few slices to coat bottom of pan and stir in remaining pineapple in the preparation after cutting into cubes.<br />
Butter the mold. Sprinkle bottom of pan with vanilla sugar. Place on bottom and sides of pineapple rings. Pour the mixture and bake for 55 minutes.<br />
Check for doneness with the tip of a knife, if it comes out clean your cake is ready.<br />
The unmold and let cool on a platter.<br />
This cake can be served warm or cold.<br />
<div>
<br /></div>Anonymoushttp://www.blogger.com/profile/04619403452072645831noreply@blogger.com0tag:blogger.com,1999:blog-2028858021820244995.post-875869358042905012012-03-16T07:28:00.001-07:002012-03-16T07:28:45.706-07:00Bavarian Pear<input name="IL_RELATED_TAGS" type="hidden" value="1" /><br />
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<span style="color: #660000; font-size: large;"><b>Bavarian Pear</b></span><br />
<br />
Preparation: 30 minutes<br />
Cooking time: 5 minutes<br />
<br />
<br />
<span style="color: #660000; font-size: large;"><b>Ingredients (serves 6):</b></span><br />
- 4 egg yolks<br />
- 140 g caster sugar<br />
- 1 can of pears in syrup (4/4)<br />
- 4 leaves of gelatine<br />
- A glass of pear brandy<br />
- 50 cl cream (for whipped cream)<br />
- 1 large box of biscuits<br />
<br />
<span style="color: #660000; font-size: large;">preparation:</span><br />
In a heavy saucepan, beat egg yolks with sugar until the mixture whitens.<br />
Set on fire by adding the pear juice (reserve in cookie dipping).<br />
Mount the mixture with a whisk until thickened.<br />
Stir in gelatin and brandy pear.<br />
When the mixture is cooled, stir in the whipped cream into whipped cream until stiff.<br />
Vacherin make a mold and put in the bottom of the pear slices + a layer of cream + cream + pear + a layer of biscuits dipped in the juice of pears.<br />
<br />
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<span style="color: #660000; font-family: 'Courier New', Courier, monospace; font-size: large;"><b>Category Cuisine: Asian Cuisine</b></span><br />
<br />
<a href="http://1.bp.blogspot.com/-g4WLdrjfJec/T18lV368GQI/AAAAAAAAAQI/ZfwDflLMS-4/s1600/images.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="http://1.bp.blogspot.com/-g4WLdrjfJec/T18lV368GQI/AAAAAAAAAQI/ZfwDflLMS-4/s200/images.jpg" width="162" /></a><span style="color: red; font-family: 'Courier New', Courier, monospace;"><b>Estimated Preparation Time: 45 Minutes</b></span><br />
<b><span style="color: #660000;">Ingredients:</span></b><br />
100 grams of white rice fluffier<br />
1 sheet of nori (dried seaweed)<br />
2 eggs, scrambled thin<br />
<br />
<span style="color: #660000;">Supplementary Material:</span><br />
2 pieces of fried shrimp fry<br />
2 pieces of beef sausage (cut into two parts and shapes such as flowers)<br />
25 grams of mixed veggies<br />
50 grams of boiled broccoli<br />
25 grams of cooked carrots (cut into flower shapes)<br />
1 egg<br />
<b><span style="color: #660000;">How to Treat:</span></b><br />
A. Prepare a Tupperware container Cool N Chic Style Bento-style lunch<br />
2. Form of rice with a round cookie cutter, store in a large container sections<br />
3. To create a decorative face, make the hair of scrambled eggs, add the hair and lips are also accents of nori<br />
4. Save the fried shrimp and sausage in one part of the divided<br />
5. Keep a variety of vegetables in any part of the other<br />
6. Decorate with a neat and beautiful<br />
7. Stock so attractive looks, ready to take on the move<br />
<b><span style="color: #660000;">tips:</span></b><br />
- Nori is dried seaweed sheets. Usually used as a garnish and flavoring variety of Japanese cuisine. Easily found in supermarkets.</div>
<b><span style="color: #660000; font-size: large;">Free download ebooks</span></b><br />
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<b><u><span style="color: #660000; font-size: large;">Category Cuisines: European</span></u></b><br />
Estimated Preparation Time: 45 Minutes<br />
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<a href="http://1.bp.blogspot.com/-THJT3X6w008/T18jQOTkrrI/AAAAAAAAAQA/7YcIfsy0nK0/s1600/Veggie_Burger_with_Spicy_Mayonnaise.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-THJT3X6w008/T18jQOTkrrI/AAAAAAAAAQA/7YcIfsy0nK0/s320/Veggie_Burger_with_Spicy_Mayonnaise.JPG" width="320" /></a><b><span style="color: #660000;"><a href="http://4shared-cooking.blogspot.com/2012/03/category-cuisine-asian-cuisine.html" target="_blank">Ingredients:</a></span></b><br />
2 tablespoons margarine to be heated<br />
<br />
Burger ingredients stirred together:<br />
200 grams of tofu, drained, mashed<br />
200 grams potatoes, peeled, finely crushed<br />
100 grams of sweet corn, finely crushed<br />
50 grams carrots, finely crushed, squeezed<br />
2 cloves garlic, grated<br />
1 egg yolk<br />
2 tablespoons bread crumbs<br />
1 tablespoon MAGGI Seasoning<br />
2 tablespoons of full cream NESTLE Dancow<br />
¼ teaspoon nutmeg<br />
½ teaspoon ground pepper<br />
1 teaspoon salt<br />
<br />
Stir sauce ingredients evenly:<br />
100 ml of bottled mayonnaise<br />
1 tablespoon bottled chili sauce<br />
1 tablespoon of full cream NESTLE Dancow<br />
½ tablespoon lemon juice<br />
½ teaspoon ground pepper<br />
½ teaspoon salt<br />
<br />
<b><span style="color: #660000;"><a href="http://4shared-cooking.blogspot.com/2012/03/category-cuisine-asian-cuisine.html" target="_blank">How to Treat:</a></span></b><br />
<br />
A. Form the dough into 6 pieces burger flattened spheres.<br />
2. Heat the margarine until melted. Cook the burgers until cooked on both sides.<br />
3. Remove and drain.<br />
4. Serve the burgers with the sauce and the complement of lettuce, if desired.<br />
<br />
<b><span style="color: #660000;">tips:</span></b><br />
- Choose a good quality tofu burgers that taste more savory.<br />
- Drain before it smoothed out so that no water.<br />
- If it will be stored for several days, after the wrapped bread flour, burger store in tightly covered container in the freezer.<br />
<br />
<b><span style="color: #660000;">Nutrition information:</span></b><br />
Calories: 170 Cal / serving<br />
Carbohydrates: 13:25 gram<br />
Protein: 4.8 grams<br />
Fat: 11.5 grams<br />
Fiber: 2.2 grams<br />
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<span style="color: #990000; font-family: 'Courier New', Courier, monospace; font-size: large;"><b>Category Cuisines: <a href="http://4shared-cooking.blogspot.com/2012/03/veggie-burger-spicy-mayonnaise.html" target="_blank">European</a></b></span><br />
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<a href="http://4.bp.blogspot.com/-0HQxdQEWiUQ/T18f5LoVz1I/AAAAAAAAAP4/R8HLGwx_VCc/s1600/Vegetables_Rolls.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-0HQxdQEWiUQ/T18f5LoVz1I/AAAAAAAAAP4/R8HLGwx_VCc/s320/Vegetables_Rolls.png" width="320" /></a></div>
Estimated Preparation Time: 40 Minutes<br />
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<b><span style="color: #990000;">Ingredients:</span></b><br />
8 pieces of bread dinner rolls, halved<br />
2 tablespoons grated Cheddar cheese<br />
<br />
<b><u><span style="color: #990000;">topping:</span></u></b><br />
1 tablespoon butter<br />
1 clove garlic, minced<br />
20 grams onion, chopped<br />
1 tablespoon flour<br />
3 tablespoons Nestlé Dancow full cream, dissolved with<br />
150 ml of water<br />
Block 1 piece Maggi chicken flavor<br />
75 grams of broccoli, blansir, remove the small flowerets<br />
2 tablespoons of sweet corn cob<br />
50 grams of carrots, diced small<br />
1 teaspoon salt<br />
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<u><b><span style="color: #990000;">How to Treat:</span></b></u><br />
<br />
A. Topping: Stir-fry garlic and onion until wilted.<br />
2. Sprinkle with flour, stirring until blended.<br />
3. Pour a solution of milk, stir until boiling.<br />
4. Add other ingredients, stirring until thick. Lift.<br />
5. Brush the upper parts of the bread dough dinner rolls with Topping.<br />
6. Sprinkle with cheddar cheese. Close bread with a slit. Bake in hot oven for 15 minutes.<br />
7. Remove and serve warm.<br />
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<a href="http://4shared-cooking.blogspot.com/2012/03/veggie-burger-spicy-mayonnaise.html" target="_blank">tips:</a><br />
- Dinner rolls are the bread with a small round shape. Many are sold in the bakery or pastry shop. Otherwise there can be replaced with a plain croissant or other types of bread.<br />
<br />
<span style="color: #660000;"><b><u>Nutrition information:</u></b></span><br />
Calories: 112 Cal<br />
Carbohydrates: 18 g<br />
Fats: 2875 gr<br />
Protein: 3:59 gr<br />
Fiber: 1.05 grams<br />
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<a href="http://1.bp.blogspot.com/-laie37nGsjU/T1ocGVcgpJI/AAAAAAAAAO4/SZezL21Dtl8/s1600/resep-masakan-sosis-ayam-tumis-sayur.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/-laie37nGsjU/T1ocGVcgpJI/AAAAAAAAAO4/SZezL21Dtl8/s320/resep-masakan-sosis-ayam-tumis-sayur.jpg" width="320" /></a></div>
Materials made sausage recipe chicken and <a href="http://4shared-cooking.blogspot.com/2012/03/vegetables-rolls.html" target="_blank">vegetable</a> stir-fry<br />
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2 teaspoons garlic oil<br />
1 large yellow bell pepper, seeded and cut into 2 to 3 cm<br />
1 cup onion cut into thin<br />
1 pack of chicken sausages, sliced diagonally<br />
1 cup zucchini, sliced diagonally<br />
1 cup sliced button mushrooms<br />
1 teaspoon Italian seasoning<br />
2 tablespoons balsamic vinegar<br />
1 can tomato polenta and garlic, drained and cut into round shape<br />
How to make a material made of chicken and sausage recipe<a href="mailto:http://4shared-cooking.blogspot.com/2012/03/vegetables-rolls.html" target="_blank"> vegetable</a> stir-fry<br />
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Heat oil in large nonstick skillet over medium heat.<br />
Add peppers and onions and saute for 3-4 minutes.<br />
Add sausage and saute for 2 minutes.<br />
Add zucchini, mushrooms, Italian seasoning and 1/4 teaspoon black pepper. Saute just until crisp.<br />
Remove from heat, add vinegar and stir to coat all ingredients.<br />
Meanwhile, heat the tomato and garlic plenty in the microwave with a sealed container for 1 to 2 minutes or until heated through<br />
Arrange plenty dish and sprinkle around the center of the stir-fry.</div>Anonymoushttp://www.blogger.com/profile/04619403452072645831noreply@blogger.com0