BOBBY FLAY COOKING
četvrtak, 10.11.2011.
BOBBY FLAY COOKING. BOBBY FLAY
Bobby Flay Cooking
bobby flay's mesa grill I just had to come here for the lunch menu (b/c it was cheaper, ha!). I enjoy Bobby Flay's cooking on tv and wanted to see what it actually tasted like. I was not disappointed. Nom nom nom Throwdown with Bobby Flay Bove's Restaurant and Food Network lasagna cook-off in Billings. Mark Bove, president of Bove's of Vermont, and Bobby Flay - Throwdown with Bobby Flay of Food Network. See also: cooking game 2011 rahat cooking biryani dora cooking cucina top that deux cooking game cooking website cooking fresh turmeric process of cooking kids cooking competitions |
COOKING ACCESSORIES STORES : COOKING ACCESSORIES
Cooking Accessories Stores
305/365- For Kwong, for our 12th Anniversary. Kwong and I met on Halloween in 1998. We went to different Uni's in Bath, mine was the pretty one. I studied Art, he studied Architecture then Physics. Then a fateful night, Halloween after a shift in Boots, and wearing my unattractive uniform I went to an underground club in Bath called Ts. Bath has many tunnels and catacombs and Ts used these under a bridge. It sounds cool but trust me the club is sticky and pants. Ok so there I was on the dancefloor doing a Pen, I look up, (no it wasn't love at first sight!) and I see a Chinese dude with the reddest face jumping up and down on the dancefloor (He goes bright red with alcohol!) grinning, and I laughed. Now we both tell the story at this point very differently. I was laughing at the sight, Kwong says I was smiling at him. Then I dropped my beer, mumbling things children shouldn't hear, (I was broke at Uni), I walked to the bar, lit a cigarette and moaned at myself. Kwong then makes the smooth moves. Smooth ermmm...sadly not. "I'll buy you a drink, for a cigarette". How could a girl refuse?! Good deal I thought. (No I don't smoke anymore,'99 I quit!) You see to Kwong, now I know him it made sense. He'll never pay more for anything and in clubs you paid more for 16 cigarettes than for 20 in store. Oh yes Kwong is the King Of Buy One Get One Free's and Special Offers! At the end of the Halloween night and chatting, Kwong reveals to me that he thought that I had come dressed as a nurse! Nope just the Boots uniform. Leaving the club we both spied a girl who had lost her coat, Kwong and I both helped her look, I knew he was a good guy, not many young men would do that. Kwong is like that, as am I, were always the ones to stop and help anyone or any animal (He came home with a poorly rabbit once he found and a dog another time!). We spoke on the phone the next day and our first date was very romantic.......ahhhh the memories......he took me to Halfords!!!!! (Car accessory store) Who knew that 12 years down the line from All Hallows' Eve '98 we would still be together, have Wren and tons of memories. Kwong's not a man of surprises, romance, gifts, but I know he'll always be there for me, makes me laugh, though mainly unintentional, is caring and sweet, plus many things, like making me tea in bed every morning, cooking when I can't be bothered after work and indulging me, plus a man that supports me while letting me have freedom and never asks for anything. ( I also like his bum) Kwong helped me adopt Nixie which is a big thing as Kwong's not one for gifts or anything that isn't practical, yet when I ask for something that he knows I really do want he's amazing. She's wearing my wedding ring in her hair, it was made in 1910 and this year is 100 years old. My wedding band is from 1849, both rings full of memories of past and mine, many more to come. For Kwong Cheung. My Desktop SOOC It's here.. first impression: AWESOME!!! Pros: totally worth the price... gorgeous ... light and thin... extremely fast ... very user friendly ... helping current economy with this purchase :D Cons: didn't come with any accessory for its price... well beside the micro fiber piece of cloth for cleaning :) omg: did i mention the trackpad (touchpad) is the best thing that's ever invented for laptop.. why didn't they came up with something like this before.. PC needs to get into this now..!!! See also: peanut oil for cooking play latest cooking games cooking home fries the cooking show game australian bush cooking cooking machine cooking woks vegan cooking for one recipes for cooking pork |
COOKING CLASSES NORTH CAROLINA : NORTH CAROLINA
Cooking Classes North Carolina
Mills Herb Garden 2 Madge and Jane have an herb garden in Statesville, North Carolina and also regularly conduct cooking classes. North Carolina State Highway 14 North Carolina State Highway 14 See also: cooking broccoli on stove easter cooking recipe cooking in the south cooking games boys cooking light quiche milk substitute for cooking cooking party games thai cooking tips |
CEDAR PAPER FOR COOKING : CEDAR PAPER
Cedar Paper For Cooking
Rons Hut Rons Camp Located in the Little Gums Campground you will locate an abandoned camp site on the banks of Chowilla Creek. This is no normal abandoned campsite, but the hallowed site of the late Ron Gilbertson of Adelaide. Ron Gilbertson lived and worked in Adelaide and every now and then when he wanted to get away from it all, he would head for his special little camp on the banks of Chowilla Creek. Over the years, Ron built up his special camp, with bits and pieces that he either brought up from Adelaide, or things that he picked up along the way. Ron built a chimney from local stone, fashioned a crude tin flue, added an old wood fired stove, a couple of Kero fridges, a wire framed bed ,small esky, basic cooking utensils, fishing gear and this was his home away from home. When ever Ron's made those special trips, he would return to his camp and would always find it the way that he left it. Over the years, locals, station people, friends and fellow fisherman would make it a habit of calling on him for a simple chat and to say g’day. If they called and Ron was not there, they would leave a short note for him to read. On one of his visits in 1980, Ron planted a small tree at his camp. The tree that he planted was not a local to the area, but was a small humble Cedar Tree. Because of the areas very low rainfall, no one thought that the tree would survive. A special bond between this small cedar tee and the camp developed and passing people would water the tree if Ron was not there and slowly this small tree began to grow. Ron passed away on the 11th June 1987 and after he was cremated his wife brought his ashes back to the place that he loved so much and sprinkled them around the small cedar tree and his much loved camp. Returning in 1988 to pay her respects, Vera found Ron's camp still in tact, the way that it was left 12 months previously and the small cedar tree still thriving. Not having any paper on her, Vera wrote a small note on a tissue and placed it in a biscuit tin in the fridge with the humble words “This is Ron's resting place – please water the tree" Vera did not make it back until 3 years later and to her amazement, the camp was still intact and had not been vandalized, the cedar tree still thriving and over 300 notes and letter left inside the fridges. The notes were simple, but the most touching reads, “Ron Gilbertson was my father. This is a very special place. Thank you to everyone who has written, and especially watered the tree. Ashes scatted here – died 11.6.87. Husband of Vera, father of Craig” Over the years the cedar tree slowly suffered and died. Today a new tree has been planted, but this time a local native to the area and is growing well. So when you drop in and see this very special camp, leave a note in the fridge and please water the tree. 19th century ,..Lady Gordon's Garden..??, Abbottabad, where massive Cedars of Lebanon are visible on both sides,..these trees and fragrant camphor trees were brought from England in pots...Photo taken Abbottabad, NWFP, Pakistan , height above sea level, 4100 feet was founded in 1853 AD by Major ( later, General, Sir) James Abbott of Blackheath London, who became first deputy commissioner of Hazara,.. and Hazara gazetteer of 1883 AD declared Abbottabad as the most beautiful hilly town of sub continent..trees from UK and Kashmir were brought to this unmatchable town and avenues and landscapes of Abbottabad had trees of horse chestnuts, Elms, Ash, Pistacia, Chinar (Kashmir maple), himalayan pine, Cedars of Lebanon, fragrant camphors of England, etc...and shrubs and flowers of all kinds including fragrant gardenias etc..were present Major James Abbott fell in love with the rolling hills and awe inspiring views of Himalayan peaks of this thickly forested little England of East and he wrote following mystical lyrical Love poem in the praise of nature and Abbottabad Poem "Town Abbottabad" by Major (later General, Sir) James Abbott I remember the day when I first came here And smelt the sweet Abbottabad air The trees and ground covered with snow Gave us indeed a brilliant white glow To me place seemed like a dream And far ran a lonesome stream The wind hissed as if welcoming us The pine swayed creating a lot of fuss And the tiny cuckoo sang it away A song very melodious and gay I adored the place from the first sight And was happy that my coming here was right And eight good years here passed very soon And we leave our perhaps on a sunny day Oh! Abbottabad we are leaving you now To your natural beauty do I bow Perhaps your wind's sound will never reach my ear My gift for you is a tear I bid you farewell with a heavy heart Never from my mind will you memories thwart See also: polish cooking cooking with kurma recipes online fun cooking games cooking collards southern style cooking oysters french cooking equipment cooking fish in oven foil |
COOKING BAG POT ROAST - COOKING BAG
Cooking Bag Pot Roast
090918 01stock Chicken stock day! How to make good chicken stock: Chicken parts - enough to fill your largest pot Cold water - enough to cover the chicken parts Optional: Onion - 1 whole Celery - 1 to 2 stalks Carrot - 1 to 2 whole Bay - 1 to 2 leaves Thyme - 1 small bunch with leaves or just the picked stems Parsley - 1 small bunch with leaves or just the picked stems --- - Save your chicken bits in the freezer for awhile. Enough to fill up your stock pot. They can be roasted or raw. - Cover the chicken parts in cold water - Bring up to heat, almost to the point where it wants to boil, DO NOT LET IT BOIL. - Turn the stove down as far as possible without turning it off. - Let the chicken parts steep, uncovered for 2 - 3 hours - Add onion, celery, carrot, bay, thyme, parsley. For this whole pot I only added 1/3rd onion, 1 carrot and 2 small sticks of celery because I would like it to taste like chicken, not vegetables. Note again that the vegetables are completely optional AND customizable. I like adding a couple juniper berries and one very small crushed clove of garlic sometimes. - Allow to steep, uncovered for 5 - 6 more hours. - Resist all urges to touch/stir/jostle the stock. - Do not add more liquid, it is supposed to evaporate. If you've lost a whole bunch of liquid, then you probably have the heat on too high. - You can let the stock steep for more than 8 hours if you desire. This one went for about 10. The longer is goes, the more wonderful will come out, and maybe you will even get lucky and make chicken glace, which you can eat with a fork once it's cool. - Once it has steeped to your liking, remove as much of the junk from the pot as possible (that is what the tongs are for). - Strain into another large vessel and find a way to ice it down quickly. I put three blue picnic ice coolers in a plastic bag and set them in. - DO NOT PUT HOT STOCK DIRECTLY IN THE ICE BOX. You will ruin your other food that way and it can cause foodborne illness. - Package your stock for freezer storage, so that you might make delicious soop later on. Lemon & herb dressed new potato salad You need: New potatoes (or Anya potatoes if you prefer) Fennel Mint Chives Fresh oregano 4 lemons Olive oil Whole grain mustard 1 medium clove of garlic salt & pepper You can also add in roast squash or sweet potato if you want a change. I use about a bag and a half of new potatoes (so about 25-30 total). Get the spuds, chop them in half or quarters - you want them about an inch and a half cubed. Boil them, take them off the heat once you can get a knife in them easily and stick them in the pan in the sink under running cold water, keep it running on them until they've cooled down a bit and stopped cooking otherwise they go flakey and you want them waxy for this. Leave them in the cold water for 5 mins then drain. Take the top and bottom off the fennel, clean it, chop in to small pieces about 5-10mm cubed. Chop the chives and mint, you can use as much of this as you've got - a packet of each from Sainsbury's as a minimum. I added some fresh oregano because my pot-plant needed a trim but it's not essential! Could also work nicely with fresh thyme or flat leaf parsley. Make the dressing by juicing your 4 lemons. Stick that in a jam jar or anything with a screw top. Bung in two big heaped teaspoons of grain mustard, some salt & pepper, the clove of garlic crushed, the same amount of oil as lemon juice and shake it. Taste it. If the lemon is too strong stick some more oil in. Add another teaspoon of mustard if the garlic is too strong. Stick the potatoes in a bowl, stick the fennel and herbs on top, stick the dressing on top of that. Mix it very well with your hands and store in the fridge. It's good if you can leave it for an hour or so before eating because the potatoes will soak up the dressing! Also, this will keep quite well as long as the potatoes cooled fast enough and they're quite fresh. Two days maximum, but you could do the night before if you're serving lunch the next day without any issues. See also: meaner than mama cooking game cooking class invitation cooking with yogurt recipes cooking light brunch recipes cooking chicken in a microwave two fat ladies cooking cooking lessons new york channel 10 cooking show vegetarian cooking |
COOKING GAMMON STEAK - COOKING GAMMON
Cooking Gammon Steak
Sneaky Wild Camp Sunday 30th May We took a nice walk out from Bower Farm to find Blackaburn Lough for a nights camp, burn wood & maybe do a little fishing. We found this pitch & it was perfect - soft ground but not too wet, no midgies & we got the sun until late on. We all ate incredibly well - wild rabbit, wild pheasant, gammon, steak, belly pork all cooked on the fire. The weekend was quite hard work & i must have loaded my pack lop-sided as my left side is in more pain than my right - achey shoulder & hip, tight back & calf. Its all good :) GREGG Gregg HOLDING The Honey MonsterGrill. This is the meal i used to cook at the church inn pub i used to run. 5 eggs, 1 steak, i pork chop, 1 gammon steak, 1 breast of chicken, 2 lamb chops, 4 sausages,mushrooms,peas tomatoes and 2 and half pound of chips. This meal was usualy shared by up to 4 people. Some fools often tried to eat it on their own, but no one ever did. See also: recipes for cooking squid long beach cooking classes pakistani cooking recipes in english sue games cooking games cooking pearl barley km070 cooking chef crock pot cooking chinese cooking video cooking lobster alive |
COOKING FOR 20 PEOPLE RECIPES - COOKING FOR 20
Cooking For 20 People Recipes
Roasted Vegetables and Mushrooms served over Rice Serves 2 VERY hungry people or 3 moderately hungry people Have Ready: 1cups cooked rice, 1/8 cup cooked black lentils (or bean of your choice,) 1/8 cup of cooked quinoa and 1/3 onion, chopped. 1 recipe Braised Mushrooms (recipe follows) 1 Recipe Sweet – Garlic Sauce (recipe follows) 1 recipe Roasted Vegetables (recipe follows) 2 plum tomatoes cut into eighths, ? English cucumber cut into 16 thin wedges. Braised Mushrooms: 3 medium portabella mushrooms, stems cut off. Place in a greased ceramic baking dish and cover with Sesame Sauce and bake at 400?F for 15 – 20 minutes, turning over once part way through. Cut them in half when finished. Sesame Sauce: In a blender combine ? cup sesame seeds, ? cup of water, ? cup of oil and 1 tbsp soy sauce. Puree. Sweet - Garlic Sauce: In a blender combine 1 cup water, 2 cloves garlic, 1 ? tsp brown rice vinegar, 1 tsp. Miso, 1 ? tbsp. Maple syrup and 1 ? tbsp soy sauce. Puree. Roasted Vegetables: 1 Broccoli stem, cut in half, 1 bell pepper, cut in half, ? eggplant, cut into quarters. Line a cookie sheet with parchment paper and place vegetables on it. Spray them with oil and bake at 400?F for 30 – 40 minutes. When done cut them into bite sized pieces and cut 1/3 of an onion and mix in with them, (keep raw.) Assembly: Mix the rice, lentils, quinoa and 1/3 of the sauce together. Mix the roasted vegetables and another 1/3 of the sauce together. For serving 2 people, cut everything in half, for 3 people, cut everything into thirds. In a medium sized bowl fill with ? of the rice mixture so it fills it 1/3 of the way and ? of the veggie mixture so it fills it another 1/3 of the way. Stick 8 of the cucumber wedges upright so they line the bowl. Place a piece of tomato between them. Place 3 of the portabella half so they line against the cucumber and tomato. Drizzle with remaining sweet – garlic sauce, and sprinkle with sesame seeds. Paella! Paella, Spain's most famous dish, is cooked in a paella pan with olive oil, rice, saffron, chicken and sea-food. There are many ways of cooking Paella; here is the way I prepare it for four people (the paella above was enough for about 20!): The "sofrito" or base of the recipe consists of one large onion, finely sliced, 3 cloves chopped garlic, a good pinch of saffron threads and some sweet paprika. Gently fry the onion in some olive oil for about 10 mins (until soft) and add the garlic. Cook for a couple more minutes (don't let the garlic burn!) and then add Paella rice allowing about 60 grams per person. Coat the rice with the oil, add the saffron and paprika and enough hot chicken stock to cover. Simmer for about 30 minutes. I cover the pan with some foil towards the end of the cooking period (the Spanish use newspaper after the heat has been turned off). To this basic recipe I add chicken on the bone (that has been browned in oil) at the point when the rice goes in. Fish and shell fish are added at later stages. Garnish with strips of roasted or fried red pepper. Instead of paella rice I have successfully used Uncle Ben's parboiled long grain rice (in the orange box). Probably sacrilege but works well! Peas or green beans can be added too. Buen apetito! See also: cooking ham slices cooking games f steak cooking times pan mom mania cooking games cooking times for fish rome cooking progressive cooking supplies solar cooking oven baipai cooking school bangkok |
COOKING HADDOCK ON THE GRILL. COOKING HADDOCK ON
Cooking Haddock On The Grill
Haddock als F. ridder Hadoque Kaptein Haddock, vindt een kist met daarin ondermeer aanwijzingen naar zijn voorvader.. waaronder het boeiende scheepsjournaal van Ridder Francois Haddoque zijn hoed en zijn sabel.. .. Haddock, na een paar glazen (Rhum) te veel op, gaat helemaal op in het verhaal... getooid met de hoed en sabel van zijn voorvader... op het moment dat Kuifje komt aanbellen, die ook een ontdekking deed... wat volgt is Haddock die gedreven vertelt uit het scheepsjournaal en zich zijn voorvader waant... synopsis van "Het Geheim van de Eenhoorn": In "Het Geheim van De Eenhoorn" (1943) en "De Schat van Scharlaken Rackham" (1944), dat er een vervolg op is, vergezelt Kuifje kapitein Haddock op diens speurtocht naar zijn befaamde voorvader, Francois ridder Hadoque. Met behulp van een mini-onderzeeer in de vorm van een haai, ontwikkeld door professor Zonnebloem, gaan ze op zoek naar een verborgen schat. Uiteindelijk vinden onze helden de nalatenschap van ridder Hadoque en kan de kapitein zijn voorouderlijk kasteel - Molensloot - terugkopen. Drie maquettes van het oorlogsschip "De Eenhoorn" zetten onze helden op het spoor van de "Schat van Scharlaken Rackham", de oorlogsbuit van een piraat die nog door de voorouder van kapitein Haddock werd bekampt. Dit avontuur, vol plotwendingen, wordt afgesloten in kasteel Molensloot, waar de bekende huisknecht, Nestor, een opgemerkte intrede doet. Summer Cookbook: Zesty haddock parcels Serves 2 (prep time: 15 minutes, cook time 25 minutes) The orange zest gives the haddock fillets a lovely citrus flavour in a recipe that's great cooked in the oven or on the barbecue. Ingredients 100g couscous 1/2 red onion, peeled and thinly sliced 1/2x 175g pack Sainsbury's baby corn and mange tout, the baby corn halved lenghways 2x 100g haddock fillets, from the fish counter zest of 1 orange Method 1. Preheat the oven to 200C, gad 6. Prepare couscous following pack instructions. 2. Cut 2x 36cm square pieces of foil and 2x 36cm square pieces of baking parchment. Place the baking parchment on top of the foil. 3. Spoon the couscous into the centre of each piece of baking parchment. Top with the onion, baby corn and mange tout. Place the fish on top. Sprinkle the orange zest over the fish. Season with freshly ground black pepper, then fold up the foil/baking parchment to create a loose parcel (the ends should be tight so steam is created while cooking). 4. Place the parces on a baking tray and cook in the oven for 25 minutes. To serve, simply unfold the packages and check the fish is fully cooked and piping hot before serving. Per serving: 322 cals, 1.4g fat, 0.2g sat fat, 5.4g total sugars, 0.2g salt. Great for the barbecue... This haddock dish is also great barbecued - make sure the grill is hot, then cool the foil and baking parchment for 12-14 minutes, until cooked through. See also: kids cooking blog how do you say cooking in spanish cooking games for christmas freezing eggs for cooking indiana cooking school cooking baked potatoes cooking with weed stems professional cooking ebook |
COOKING LIGHT CHILI RECIPE - CHILI RECIPE
Cooking Light Chili Recipe
3-Beer Chili The reason I call it the 3-Beer Chili is because you should have 3 empty beer bottles by the time the chili is ready. Most of it will go in your stomach while preparing (just makes the process more enjoyable) but you'll also throw a few dashes into the recipe. Serves: A lot. Recipe: MEAT ========================= 1 lb. Ground Sirloin EDIT: 01/10/10 - Only use Chorizo if you must. I no longer do. Pigs are self-aware and smarter than my dog. I wouldn't eat my dog and I'll never eat a pig again. 1 lb. Ground Chorizo VEGETABLES ========================= Note: I strongly recommend using vegetables from your garden or a farmer's market! Quality and flavor will be far better than store-bought. ------------------------------------------ 3 Medium Tomatoes 2 Large (or 3 medium) White Onions 5-10 Jalapeno Peppers (depending on the heat you can handle) 3-5 Dried Red Chili Peppers (again, depending on heat) 8-10 Cloves Garlic CANNED STUFFS ========================= 1 29oz can Tomato Sauce 1 29oz can Black Beans (Drained & Rinsed) 1 15oz can Corn (Drained & Rinsed) 1 8oz can Tomato Paste SPICES (Approximations) ========================= 1/4 Cup Chili Powder 2 tbsp. Cumin Powder 1 tsp. Wasabi Powder 1 tsp. Dried Oregano 1 tsp. Dried Basil 1 tsp. Ground Coriander 1 tsp. Cayenne Pepper DIRECTIONS ========================= 1.) Open a bottle of your favorite ale, IPA or any dark beer that doesn't have "Miller", "Bud", Budweiser", "light", "lite", etc. in the name. What I'm trying to say is that cheap beer will ruin the experience. 2.) In a large pot (one you'll use for the whole meal), cook and brown the 2 lbs of meat at a medium flame. While the meat is cooking, use a rubber spatula to mash the meat into small pieces. When the meat has a good cooked color to it, reduce heat to a light simmer and DO NOT DRAIN (the 2 meats are very lean). 3.) While the meat is cooking, start chopping up your vegetables. I recommend chopping the garlic, chili's and onion first. The tomatoes will then clean off the cutting board not wasting a bit of the previous. 4.) With the meat cooked, add the vegetables (Note: Add only 2/3 of the onions to the pot as we'll be using the other 1/3 for garnish), canned stuff and the spices one at a time. Remember to stir between each addition. 5.) Now that you should be on your second beer, add some to the pot. Not too much though... just a second or two pour. Stir. 6.) While enjoying your second beer and eventually onto your third, keep stirring the pot every 15 minutes or so. Keep the heat high enough for a simmer but low enough that you're not burning the bottom. You'll be simmering for 1 - 2 hours. 7.) Shred up some of your favorite cheese (pepper jack is mine) and bust out the crackers before serving. Side Note: You'll likely be tempted to add some water after you add all the ingredients and start simmering. DON'T!!! You'll have plenty of liquid once the vegetables cook down and will leave you with a nice thick chili. Enjoy! Full of Beans Chili Full of Beans Chili 1 lb extra lean ground beef 8 oz light Italian sausage, casing removed 2 tsp minced garlic 1 cup diced red onions 1 cup diced celery 1 cup diced green pepper 1 1/2 tsp chili powder 1 1/2 tsp ground cumin 1 1/2 tsp dried oregano 1 tsp ground coriander 1/4 tsp ground black pepper 1 can (19 oz) diced tomatoes, undrained 1 can (14 oz) tomato sauce 1 cup beef broth 1/4 cup chopped celery leaves 1 can (19 oz) red kidney beans, drained and rinsed 1 can (14 oz) beans in tomato sauce 3 tbsp chopped fresh cilantro 1 tbsp fresh lime juice 2 tsp liquid honey Grated cheddar for garnish Cook sausage, beef, garlic and onions in a large pot over medium heat until the meat is no longer pink. Add celery and green pepper. Cook and stir for 3 minutes or until veggies begin to soften. Stir in chili powder, cumin, oregano, coriander and black pepper. Cook for one more minute. Add undrained tomatoes, tomato sauce, beef broth and celery leaves. Bring mixture to a boil. Reduce heat to low. Cover and simmer 20 minutes, stirring occasionally. Add beans and simmer, covered for 10 more minutes. Remove from heat and stir in cilantro, lime juice and honey. Serve topped with cheddar. Recipe Notes: Well I really enjoyed this chili. Mike did less so, but that's not surprising really. I knew there would be a chance of that. I did make a couple of very small changes. Like I used turkey Italian sausage. And with the beans I used two cans of baked beans because Mike hates kidney beans. Even still he was not impressed. As for me I loved it, so much so, in fact that I may have eaten it all week for lunch. It makes a decent size pot, so there was plenty of leftovers. Which all works to Papa's benefit because he and Grandma Linda are usually the recipient of my soup leftovers. Then they say wonderful things about my cooking. Then I make another giant pot of soup and they get the leftovers and then they.... you see where this is going? See also: how do i dispose of cooking oil salmon fish cooking cooking eye of round roast slow cooking vegetables temperature cooking turkey black cooking shows cooking light recipe finder |
COOKING MARIJUANA IN OIL. IN OIL
Cooking Marijuana In Oil
Up in Smoke Santa was nice enough to bring a little pre-Chrismas present in the form of a YoungNuo RF-602 Wireless flash trigger :-) Thought I would give it a little trial run and for lack of a better subject lit up an incense stick for some smoke trails. I know it's been done a million times before, but you can really get some cool shapes out of it. And what else do you do on a rainy day, I've already mowed the lawn ;-). The flash trigger works pretty well, although you can't have the flash and receiver on the right side and the flash trigger pointing away from it on the left. The signal doesn't seem to like to travel around the camera. Go figure, but it's not a big deal though. Used Color Efex Pro to get a bit more colour in it. Speedlight 430exII right of camera at 1/2 strength. f11 1/125 second ISO200 yeah I know, that was a mistake, forgot to change it back :-( from last time. Kit-Lens 18-55mm @50mm Thanks for looking - I hope you all have a safe and Merry Christmas. A bit of useless information on smoke from Wikipedia Smoke is a colloid and comprises a collection of airborne solid and liquid particulates and gases[1] emitted when a material undergoes combustion or pyrolysis, together with the quantity of air that is entrained or otherwise mixed into the mass. It is commonly an unwanted by-product of fires (including stoves, candles, oil lamps, and fireplaces), but may also be used for pest control (cf. fumigation), communication (smoke signals), defensive and offensive capabilities in the military (smoke-screen), cooking (smoked salmon), or smoking (tobacco, marijuana, etc.). Smoke is used in rituals, when incense, sage, or resin is burned to produce a smell for spiritual purposes. Smoke is sometimes used as a flavoring agent, and preservative for various foodstuffs. Smoke is also a component of internal combustion engine exhaust gas, particularly diesel exhaust. The Mothership (Big thanks to Kelvin64) The Mothership is a variant of the Camper in GTA San Andreas owned by the marijuana-growing hippie The Truth. The only difference between the Mothership and the Camper vans is the unique psychedelic hippie paintjob. When it is first introduced in the mission "Are You Going to San Fierro?", The Truth mentions that the engine block is held together with a macrame hammock and that it runs on 15-year-old cooking oil. The Mothership's numberplate reads "EREHTTUO" which is simply the phrase out there written backwards (a clear double pun from the saying "The Truth is Out There"), but as mentioned above this "backwards" license effect is present in every Camper. The Mothership appears only during the missions "Are You Going to San Fierro?", "Black Project", and "Riot", otherwise it is not found anywhere else in the game. In addition, the van does not have its own index number and internal name, making the Mothership difficult to obtain using conventional trainers. Garages are also notorious for not saving paintjobs so there is a chance of losing the paintjob if saved in a garage. To ensure the Mothership retains its paintjob, the player must save the van in a garage which adjoining safehouse will not be used to save games; the player will have to use another safehouse instead. See also: silk road cooking a vegetarian journey filtering used cooking oil uk cooking measurements cooking recipes in malayalam pizza rolls cooking instructions angelababy beautiful cooking cooking in a slow cooker southern cooking recipes |
COOKING MEATLOAF. COOKING
Cooking Meatloaf
meatloaf is done Ingredients: 2.5 lbs. 93% lean ground beef. 1.5 lbs. hot Italian sausage 1 green pepper, chopped 1 onion, chopped 2 whole eggs, beaten slightly 1 tsp. salt 1/4 tsp. black pepper ~1 tsp. garlic powder 2 dashes of chili powder 1 tbsp. extra virgin olive oil 3 tbsp. salsa Directions: 1. Lightly saute onion and pepper in olive oil with chili powder. 2. Combine the beef, sausage, eggs, vegetables, and spices in a mixing bowl. Mush well. 3. Form two footballs of meat, and place them on a tinfoil-lined baking sheet or cookie sheet with raised edges. 4. Batter meatloaves with salsa. 4. Preheat oven to 350. 5. Cook meatloaves approx 1 hour, or until a meat thermometer reads 170 (this is a conservative number). 6. Yay! Meatloaf Meatloaf I made a few weeks ago; sausagemeat, bacon, onion, breadcrumbs. Nothing to it. See also: cooking cauldron cooking with almond oil brown rice cooking indian chinese cooking recipes play cooking quest online pizza cooking temp spiral cut ham cooking instructions cooking times for venison cooking conversions grams cups |
COOKING RECIPES FOR BEGINNERS - FOR BEGINNERS
Cooking Recipes For Beginners
Roll up for EnviroMom's Meatless Supper Club! This week it’s just my son and me in the house. Father is away reliving his youth at a basketball tournament so he won't be sampling this week's EnviroMom Meatless Supper Club recipe. Sushi is my son’s favorite food and although I always meant to make it at home, I’m sorry to say I never got round to it, thinking it would be time-consuming and end frustratingly in weird shapes with contents spilling everywhere. So while Dad was away and unable to laugh at us -- or 'help' -- our vegetarian building project for this week was constructing sushi at the table. And we were pleasantly surprised! The tools: 6 cups water 3 cups short-grain brown or white rice Any combination of the following vegetables: cucumber zucchini green bell pepper red bell pepper carrots daikon radish asparagus scallions mushrooms sesame seeds avocado 2/3 cup rice wine vinegar 6 Tbsp. brown sugar 1 package pre-toasted nori sheets Prepared wasabi paste Bamboo rolling mat (especially if you're a beginner!) Preparation: Add rice and cold water to a large pot with lid. Bring to the boil and lower the heat, simmering for 15 minutes. Turn off the heat and stand for a further 10 minutes. Seed and julienne the vegetables. Steam the vegetables, except avocado which should be raw, over boiling water for 5 to 7 minutes. Let cool to room temperature. Mix together the vinegar and brown sugar, and stir until the sugar is dissolved. When the rice is cooked, stir in the vinegar and brown sugar mixture, and cool to room temperature. When the vegetables and rice are cool enough to handle, lay out the first nori sheet. Put about 1/2 cup of rice in the center of the sheet, pressing it out to the edges, but leaving a one-inch line on the edge closest to you. You need to keep your hands wet so the rice doesn't stick -- a bowl of water is good to have close-by. On the bare nori line, place any combination of vegetables which appeal. I was a bit afraid to put too much in the first roll, but got bolder (and greedier) the second time. I didn't include the wasabi in the roll itself, preferring to flavor the dipping soy sauce with it, later. Carefully lift the mat over, rolling the edge of the nori over the contents. Tuck the edge in, before continuing to roll. Be careful not to include your mat in the roll! When you've completed rolling, squeeze it with both hands, still in the bamboo, to stop it unfolding when you take the mat away. Cut with a good, sharp knife. Hint: if you wet the knife in between cuts, it's much easier. Vanilla and orange pudding With butterscotch sauce and cherries This was the dessert we made at our last beginners' cooking class -- very simple and sweet Recipe Vanilla pudding with butterscotch sauce 4-6 persons Pudding: 1/4 cup butter 1/2 cup caster sugar 2 eggs juice of 1 orange 40 ml milk 1 tsp vanilla extract 1 1/4 cup self-raising flour Sauce: 3/4 cup sugar 100 ml water 125 ml cream 50 g unsalted butter grated rind of 1 orange To make the pudding, cream the butter and sugar in a bowl until the mixture is white and fluffy. Stir in the eggs one at a time, then the orange juice, milk and vanilla. Gently fold in the flour. Spoon the batter into individual greased moulds 9185 ml or 3/4 cup. Cover with greaseproof paper and steam in a steamer, or in a covered saucepan, with enough hot water to reach 1 cm up the side of the moulds for about 45 minutes. For the sauce, combine the sugar and water in a saucepan. Bring to boil and cook until the water evaporates and the sugar caramelises. Lower the temperature and quickly add the cream and whisk in the butter. once this has melted and formed a sauce add the orange rind. To serve, remove the puddings from the moulds and stand onto warm plates. Top with warm sauce. Can be served with cream and ice cream. See also: cooking measurement conversion cooking universities rachel allen home cooking book family restaurant cooking games cooking rice with chicken broth cooking for dinner parties cooking times for lamb roast cooking with stainless steel pans |
COOKING PORK LOIN ROAST IN OVEN : COOKING PORK LOIN
Cooking Pork Loin Roast In Oven
Roast pork with milk Roti de Porc Au Lait (Roast Pork with Milk) Recipe I had this amazing dish at Les Halles on Park ave here in New York and I just loved the texture of the meat and the unique flavor cooking it in milk gave it. It may look like gravy that I have sauced the pork with but trust me it taste nothing like a regular gravy and it just out of this world. You can get a cheap cut of pork and make it taste like a million bucks. Ingredients: 3 lb boneless pork loin roast (I use rolled pork loin) Kosher Salt and pepper 2 tbsp olive oil 1 tbsp 14 g butter 1 medium onion, chopped 1 carrot, finely chopped 1 leek, white part only, finely chopped 1 garlic clove, finely chopped 1 tbsp flour 2 cups whole milk 1 bouquet garni (1 sprig of flat parsley, 2 sprigs of fresh thyme, and 1 bay leaf, tied together with string. Tying the bundle in cheesecloth makes it easier to retrieve from the pot) Method: Cook The Pork: Season the pork with salt and pepper. Heat the oil in the Dutch oven. When the oil is hot, add the butter. Brown the roast on all sides, 6 to 7 minutes total. Remove the roast from the pan and set aside on the large plate. Add the onion, carrot, leek, and garlic and stir over high heat until soft and caramelized, about 10 minutes. Stirring constantly, add the flour and cook for 2 minutes, then add the milk and the bouquet garni. Bring to a boil and cook over high heat for 5 minutes. Add the pork and any juices that have collected on the plate. Reduce the heat to a simmer. Cover and cook over low heat for 1 hour, making sure to periodically rotate the pork (the sugars) in the milk can cause sticking and scorching). Remove the pork and allow to rest for 15 minutes. Finish the sauce and serve: Remove and discard the bouquet garni. Strain the cooking liquid into a small pot and bring to a boil and reduce until a nice thickness like chocolate syrup . Using a hand blender, puree the sauce until foamy. Adjust the seasoning as needed. Carve the pork and arrange on a serving platter. Spoon the sauce over and around and serve immediately. Benny Bacon Wrapped Pork Loin with Roasted Asparagus and Garlic Mashed Potatoes I had two small pork loins and figured they would dry out if I cooked them separately, so I wrapped the two loins together with bacon and tied it up before placing in the oven. Served it with garlic mashed potatoes that had some heavy cream and sour cream in it, and some roasted asparagus that I topped with some parmigiano-reggiano. See also: cooking games f vegetarian cooking books kids cooking competitions cooking schools vietnam world warcraft cooking guide kids cooking blog recipes for home cooking |
CROCKPOT COOKING RECIPES. COOKING RECIPES
Crockpot Cooking Recipes
Crockpot Chicken Cacciatore 3 lbs chicken, cut up in pieces 1 large onion, thinly sliced 2 (6 ounce) cans tomato paste 6 ounces sliced mushrooms 1 green bell pepper, chopped 1 stalk celery, chopped 2 -4 cloves garlic, minced 2 teaspoons oregano 1 teaspoon dried basil 1 teaspoon salt 1/2 cup red wine 1 can Rotel tomatoes, drained 1 6 oz. jar sliced green olives 1 tablespoons olive oil 1 teaspoon crushed red pepper flakes Place onions in bottom of crock pot and add chicken pieces. Stir all the other ingredients together and pour over chicken. Cook on low heat 6 to 8 hours or high heat for ~3 to 4 hours. Serve over pasta or rice. Or my favorite... spaghetti squash! ENJOY! Pulled Pork | Crockpot Pulled Pork via crockpot pork roast, halfed and sliced dollar store meat tenderizer 2 large onions 2 medium apples adobo garlic salt pepper sweet baby ray's chipotle bbq sauce Chop onions and layer on bed of crockpot. Toss in some garlic. Chop apple and layer on top of onion. Rub down pork with meat tenderizer, adobo, salt and pepper; place in crockpot. Layer more onion and apple on top of pork. Add some water (about halfway covering food). Cook on low for 8-9 hours. Remove pork and pull apart. Discard onion, apple and au jous. See also: cooking service games words that rhyme with cooking easy cooking recipes desserts cooking bags reynolds download games of cooking butter for cooking cooking quiz |
COOKING WITH OYSTER SAUCE : COOKING WITH
Cooking With Oyster Sauce
Stir-Fried Pork with Chili Paste and Jasmine Rice..e..e... The happy time in my life is doing everything for you.... Delicious Thai food for you :-)...Looks very spicy but..believe in me! It is not too spicy for you because I added more sugar and oyster sauce ^___^ Enjoy eating...and keep smiling ;-)! Jasmine... For preparation... Fry garlic on hot pan containing sunflower oil. Add pork ( you can also use chicken or shrimp), cook it for about 10 minutes with medium heat ( pour some small amount of water when the pan gets too dry). Then, put chili paste, sugar, fish sauce, soybean sauce and oyster sauce. Mix well and add string bean, mix it altogether. Serve with hot jasmine rice. ***NO INVITES PLEASE***...Thanks so much for your visits and also for any comments and faves. I appreciate for all. All your words are nice awards for me. Thank you..thank you ;-)! Bok choy with oyster sauce Dad handed down a trick to cook veggies: parboil in small batches in a big pot of water with a pinch of salt and a drizzle of oil. I'll leave it to the reader's imagination how sharp my knife have to be to slice cleanly through the bokchoy and preserve all this fine detail without crushing anything. After cooking, I lift it out very carefully with a slotted spatula (very common in a Chinese kitchen) and plate witha drizzle of oyster sauce. See also: cooking 300 cooking games waitress kids cooking party supplies porcelain cooking pots y3 cooking cooking mama games online free play cooking mama academy cooking frozen sausages new orleans cooking classes |
HIGH TEMP COOKING OIL : COOKING OIL
High Temp Cooking Oil
Crisco Pure Vegetable Oil, 64-Ounce (Pack of 3) Crisco Pure Vegetable Oil comes in a 64 ounce pack. Crisco has a variety of cholesterol-free cooking oils perfect for stir-frying, grilling, baking, deep-frying or marinating. Crisco has a light taste, never greasy, so it lets all kinds of flavors come through. Available in Vegetable, Canola, Corn, Natural Blend, Peanut, and Olive Oil. Crisco Canola, Corn, and Vegetable oils are available in the innovative Crisco Simple Measures bottle. Crisco products are versatile ingredients that adapt to your cooking style complementing your favorite recipes and making cooking and baking a breeze. Crisco shortenings, sprays, oils and olive oils are key ingredients in kitchens everywhere and can help you create memorable family mealtimes in a snap. (5) Please join me! Recipe here! I wish I could share these with you! They are sooooooo good toasted with pleanty of butter and orange marmelade! Nancy’s English Muffins Starter: 2 cups warm water 2 cups unbleached all purpose flour ? cup whole wheat flour 1 teaspoon yeast Mix together. Cover with damp cloth and let stand at room temperature overnight or at least 4 hours. Sponge: 1 teaspoon yeast ? cup warm water 2 cups of starter (save the rest for later) ? cup scalded milk, cooled to room temp 1 cup unbleached flour 1 cup whole wheat flour Mix together. Cover and let rise for 1 hour. Dough: Sponge mixture Remaining starter 5 cups (approximately) unbleached flour ? cup honey 1 tablespoon salt 4 tablespoons dry buttermilk powder (can be omitted) 2 tablespoons cornmeal Mix together. I have a kitchenaide mixer so I never have to do any hand kneading. If your mixer won’t handle the dough you will have to finish adding the flour by kneading. The dough is very sticky and not like working with regular bread dough. Place in lightly greased bowl to rise 1 hour Turn dough out onto surface sprinkled with cornmeal. You want goo coverage so it won’t stick. Pat the dough down to about ?” high. Sprinkle a little cornmeal on top. I use a large glass as a cutter. You want something about 3 ? to 4” in diameter. Place muffins on a cookie sheet that has been lightly oiled and sprinkled with cornmeal. Cover and let rise for 1 hour. Cooking - this will take a little experimenting on your part. Cast iron skillets are the best pan to use. You want a good heavy skillet that will distribute the heat evenly. Your stove should be set around medium to medium low. Sprinkle cornmeal in the pans and then transfer muffins to the pans with a spatula. You want to cook them on each side until they are golden brown. This will take between 5-7 minutes per side. When they are ready to turn the tops look “dry” sort of like cooking pancakes. If you flip them and they don’t look quite like you want you can give them more time after you do the second side. If you would like muffins with more “nooks and crannies” use less flour and either purchase some English muffin rings or make some out of tunafish cans with top and bottom taken out. Beef Wellington lb roast, round cut or sirloin 3 big portabella mushroom caps gorgonzola cheese 2 shallots 1/4 lb prosciutto Fresh Tyme 1lb puff pastery Egg wash 1 egg 1tbs milk 1tbs water The mushroom mix 1. Chop your portebella mushrooms and then throw them into a food processor. Chop until fine. 2. Heat up a large skillet to medium high with 1tbs olive oil. Dice your shallots and throw them in. 3. When the shallots start to smell, toss in the mushrooms. 4. There's a lot of moisture in the mushrooms, you want to cook as much out of them as possible. Stir and let the water cook out for 5-10 min. 4. Place mushroom mix in a bowl, chop 2 or 3 sprigs thyme and add them to the bowl. Crumble in 1 1/2 - 2 cups gorgonzola. It's strong cheese, you don't really need it but I found that it imparts a nice tang. 5. Mix it thoroughly and set aside. Making the Roast 1. Cut any extra fat from the roast, then season with salt and pepper. 2. Place the skillet you were just making the mushroom mix back on the stove. Toss in 1tbs or more olive oil and turn it on high. Sear the roast 3min on each side. 3. Let the roast cool to room temp. 5. Brush the roast with a coat of dijon mustard. 6. Spread out 2 sheets of plastic wrap. Lay the prosciutto out so it makes one big sheet - almost 9 X 13. Spread a thin layer of the mushroom mix ontop of it. 7. Place the roast right in the middle. 8. Use the plastic wrap to wrap the prosecution and mushroom mix around the roast. Make sure the plastic wrap is nice and tight around the roast and then place it in the fridge for 20 min. 9. Spread your puff pastry out. 10. Gently unroll the roast into the center of the pastry. 11. Fold the pastry around the roast, use an egg wash to seal the sides. 12 Coat the entire puff pastry shell in egg wash. 13. Place in a baking pan - no high sides. Score the pastry shell 3 or 4 times, just enough so the roast can let it's steam out. Put meat thermometer through one of the scores into the center of the roast. 14. Bake at 425 until thermometer reads 135-140. 15. Let the baking pan rest on a rack for 20 min, then slice and eat. See also: cooking video sites cooking essentials cookware cooking turkey breast up or down cooking schools in atlanta italy cooking tours tips of cooking cooking games for everyone cooking fresh brussel sprouts cooking classes birmingham al flora cooking |
IN HOME COOKING LESSONS - IN HOME
In Home Cooking Lessons
My Home and I'm Proud I like my own home because where I lived before was not nice. My house gives me a sense of security and power to say what happens and who I allow in and it makes me feel settled and content. Since moving into Loretto Care I now manage my money better and I know my bills are paid every month by Direct Debit ( I could not have done this myself). I have a dog called Buddy and I enjoy taking him out for walks whihch I now do without staff support to wake me up. I have recently got married to my girlfriend Angie on August 24th which I know I would not have managed to do without staff support ( I even booked the penthouse suite at the Holiday Inn) and I continue to enjoy staff support. I now take medication by myselfand order it from the Gp by myself. My wife and I have a cleaning rota and we both go for the weekly shopping together and are now looking into cooking lessons. I like my home because where I lived before was not nice. My house gives me a sense of security and contentment as it is up to me who gets in. Since moving into Loretto Care I now manage my money better and I know my bills are always paid and organise my own medication, staff helped me do this. I recently got married to my girlfriend Angie on August 24th which I know I would not have managed to do without staff support (I even booked the honeymoon suite at the Holiday Inn). My wife and I have a cleaning rota and we both go for the weekly shopping together and are now looking into cooking lessons. I have a dog called Buddy and I enjoy taking him out for walks which I now do without staff support. I like Loretto Staff. The completed batch of bulochki Tegan cooked these for Easter this year. Bulochki (in this form) is a tradition in the Russian side of my family and are particularly eaten at Easter. However, my grandmother who has traditionally made them was ill this year and in hospital over Easter. My parents were also overseas in the month before Easter, which meant that my Mum couldn't make them. Tegan had received a lesson in cooking them from my grandmother and mother a couple of years ago, but this was her first time trying it on her own. Cooking bulochki takes all day. I looked after Anastasia all day while Tegan cooked from about 9am until about 6pm. This was the full, completed batch and obviously they looked appealing to Anastasia as well. And, they went down a real treat at the family Easter gathering. Everyone loved them and by the end of Easter there we had only 6-12 left in our freezer, and that only because we didn't take them. See also: cooking school dallas texas jocuri dora cooking cooking classes melbourne portuguese cooking books science cooking experiments cooking recipes hindi language cooking and baking utensils |
SPICES USED IN INDIAN COOKING. IN INDIAN COOKING
Spices Used In Indian Cooking
Fresh Bengali Five Spice Mixture - Panchphoran by MisticalAcScents.etsy.com An absolute essential for Orissa and Bengal cooking, it is often used with mustard seed oil to give a very distinctive flavour. Have you ever purchased a pre-ground spice mix from the supermarket? They have usually been sitting on the shelf for years, and are often colourless and have no fragrance or taste. Even paying more in speciality stores does not result in a better product due to the mass packaging of such luxuries. More exotic ingredients does not justify the price of spices past their prime. In many areas of the world, spices are purchased and ground for use immediately, or only enough spice is ground fresh for a few months use at most. Certainly all the great chefs blend and grind their spices fresh and in small batches ahead of time, so as not to interrupt their flow in the kitchen. All my blends are created with the freshest and most organically grown ingredients available. Only after I receive an order do I then grind them in small batches at low temperatures to ensure the quality of the volatile fragrant oils. I never pre-grind my blends and let them sit around. Each and every blend is handmade after you order it, and shipped immediately to your door. You'll be able to smell the difference the instant you open the package! Price is for 25 grams, or just over one ounce. That is a few months supply for most pantries. "Store all spices in a tightly lidded jar, away from heat and sunlight. As time goes on, the spice mixtures will inevitably lessen in aroma and potency. That's why they are made in small quantities. But do use them up." Madhur Jaffrey Old Delhi - Khari Baoli - Gadodia Market Turmeric, aka Haldi. This is one of the most traditional versatile of spices used in Indian cooking. Turmeric paste is good for burns becuase it's anticeptic. Once John made me a hot milk drink to help with a sore throat. I spilled a little of it on the sleave to the soundtrack of Taal. Ashwariya Rai's picture was forever smeared with a gold burn. See also: french cooking equipment lobster mushroom cooking warcraft cooking 450 playing cooking mama agame cooking used cooking oil for sale chef cooking shows lamb roast cooking times cooking with teriyaki sauce |
MOIST HEAT COOKING METHODS : COOKING METHODS
Moist Heat Cooking Methods
Tiramisu PREPARATION TIME: Tiramisu is made up of several components which can be made separately and ahead of time and put together the day before serving. The zabaglione & pastry cream also need 4 hours to an overnight for chilling, as does the main dessert. The flavours mature after an overnight rest, and the dessert can be kept refrigerated for 2-3 days. Once assembled, the tiramisu can be frozen till you need to serve it, in case you are not serving it immediately. TIRAMISU (Recipe source: Carminantonio's Tiramisu from The Washington Post, July 11 2007) This recipe makes 6 servings Ingredients: For the zabaglione: 2 large egg yolks 3 tablespoons sugar/50gms 1/4 cup/60ml Marsala wine (or port or coffee) 1/4 teaspoon/ 1.25ml vanilla extract 1/2 teaspoon finely grated lemon zest For the vanilla pastry cream: 1/4 cup/55gms sugar 1 tablespoon/8gms all purpose flour 1/2 teaspoon finely grated lemon zest 1/2 teaspoon/ 2.5ml vanilla extract 1 large egg yolk 3/4 cup/175ml whole milk For the whipped cream: 1 cup/235ml chilled heavy cream (we used 25%) 1/4 cup/55gms sugar 1/2 teaspoon/ 2.5ml vanilla extract To assemble the tiramisu: 2 cups/470ml brewed espresso, warmed 1 teaspoon/5ml rum extract (optional) 1/2 cup/110gms sugar 1/3 cup/75gms mascarpone cheese 36 savoiardi/ ladyfinger biscuits (you may use less) 2 tablespoons/30gms unsweetened cocoa powder Method: For the zabaglione: Heat water in a double boiler. If you don’t have a double boiler, place a pot with about an inch of water in it on the stove. Place a heat-proof bowl in the pot making sure the bottom does not touch the water. In a large mixing bowl (or stainless steel mixing bowl), mix together the egg yolks, sugar, the Marsala (or espresso/ coffee), vanilla extract and lemon zest. Whisk together until the yolks are fully blended and the mixture looks smooth. Transfer the mixture to the top of a double boiler or place your bowl over the pan/ pot with simmering water. Cook the egg mixture over low heat, stirring constantly, for about 8 minutes or until it resembles thick custard. It may bubble a bit as it reaches that consistency. Let cool to room temperature and transfer the zabaglione to a bowl. Cover and refrigerate at least 4 hours or overnight, until thoroughly chilled. For the pastry cream: Mix together the sugar, flour, lemon zest and vanilla extract in a medium heavy-bottomed saucepan. To this add the egg yolk and half the milk. Whisk until smooth. Now place the saucepan over low heat and cook, stirring constantly to prevent the mixture from curdling. Add the remaining milk a little at a time, still stirring constantly. After about 12 minutes the mixture will be thick, free of lumps and beginning to bubble. (If you have a few lumps, don’t worry. You can push the cream through a fine-mesh strainer.) Transfer the pastry cream to a bowl and cool to room temperature. Cover with plastic film and refrigerate at least 4 hours or overnight, until thoroughly chilled. For the whipped cream: Combine the cream, sugar and vanilla extract in a mixing bowl. Beat with an electric hand mixer or immersion blender until the mixture holds stiff peaks. Set aside. To assemble the tiramisu: Have ready a rectangular serving dish (about 8" by 8" should do) or one of your choice. Mix together the warm espresso, rum extract and sugar in a shallow dish, whisking to mix well. Set aside to cool. In a large bowl, beat the mascarpone cheese with a spoon to break down the lumps and make it smooth. This will make it easier to fold. Add the prepared and chilled zabaglione and pastry cream, blending until just combined. Gently fold in the whipped cream. Set this cream mixture aside. Now to start assembling the tiramisu. Working quickly, dip 12 of the ladyfingers in the sweetened espresso, about 1 second per side. They should be moist but not soggy. Immediately transfer each ladyfinger to the platter, placing them side by side in a single row. You may break a lady finger into two, if necessary, to ensure the base of your dish is completely covered. Spoon one-third of the cream mixture on top of the ladyfingers, then use a rubber spatula or spreading knife to cover the top evenly, all the way to the edges. Repeat to create 2 more layers, using 12 ladyfingers and the cream mixture for each layer. Clean any spilled cream mixture; cover carefully with plastic wrap and refrigerate the tiramisu overnight. To serve, carefully remove the plastic wrap and sprinkle the tiramisu with cocoa powder using a fine-mesh strainer or decorate as you please. Cut into individual portions and serve. Recipe adapted from Aparna from My Diverse Kitchen and Deeba from Passionate about Baking of The Daring Kitchen. pages 10 & 11 TO "WILT" VEGETABLES 1. Prepare as on previous page. 2. Cut green as fine as for salads and grate carrots, turnips, pumpkin, marrow, etc. 3. Just cover bottom of saucepan with melted butter, vegetable fat or soya bean oil (Soyol). 4. Add a pinch of salt and one dessertspoon of water, or one tablespoon of water if large quantity of vegetables is being cooked. 5. Place vegetables in saucepan and lid on tightly. Shake pan occasionally over a very hot fire till it boils. 6. Give a good stir, return lid and then cook slowly till done. TIMES: Spinach (no water added) 2-3 minutes Silver beet, white 3-4 minutes Cabbage 5-10 minutes, if old up to 20 minutes Cauliflower pieces 10-15 minutes Carrots 10-15 minutes Pumpkin 10-15 minutes Marrow 5-10 minutes Choko 5-10 minutes Onion 5-10 minutes If a fat-free diet is desired use water only and a very little more of it than usual. By this method there is very little loss of vitamins and mineral salts and there is such a little vegetable liquor left that it is very easy to use it up. NUT ROAST (3-4 persons) 4 Weetbix 1 very small onion or part of a medium-sized one. 1 cup vegetable water or plain boiling water, 1/2 cup chopped or minced nuts (roast first if peanuts and boil and mash if chestnuts). 1/2 cup grated cheese. 1 teaspoon mixed dried herbs or equivalent in fresh herbs. 1 teaspoon salt, 1/4 teaspoon pepper or pinch of cayenne. 1 egg. Cut onion finely and boil about ten minutes in vegetable water. Pour over Weetbix and make moist right through. Add rest of ingredients and taste, adding salt if required (vegetable water will probably be salty). Place in a greased piedish and bake in a moderate oven till a nice brown. Serve with gravy. ONION GRAVY Place 1 tablespoon of vegetable fat, oil or butter in pan. When melted add 2 tablespoons of finely-chopped onion and stir still a nice brown. Add 2 tablespoons of flour (wholemeal) and stir till brown. Add 1 cup of vegetable water and stir till boiled. Add more salt and pepper if desired. PLAIN GRAVY This may be made as above, but eliminate the onion. When finished and off the fire add 1 teaspoon of Marmite or Vegemite and stir till melted. Note: Do not cook Vegemite as heat and air destroy some of the B vitamins, for which these are being eaten. WHITE SAUCE 1 tablespoon of butter or fat. 2 tablespoons of flour (wholemeal). 1/2 cup of milk. 1/2 cup of vegetable water. Salt and pepper as liked. Method: Melt butter and remove from fire and stir in the flour. When blended, add liquid a little at a time until all is added. Add seasoning and return to fire, stirring until boiled. Boil 3-5 minutes. CHEESE SAUCE Use above recipe and add 1/4 - 1/2 cup of grated cheese and use cayenne instead of white pepper. PARSLEY SAUCE To above recipe add chopped parsley, using from 2 tablespoons to 1 cup according to taste. This raw parsley is excellent for Vitamin C and the copper salts which help us to utilise the iron salts and so prevent anaemia. SAUCE FOR DELICATE DIGESTIONS This sauce is made from above ingredients but the method of mixing is different. Heat 3/4 of the liquids. Mix flour to a smooth paste with the remaining 1/4 cup of liquid (cold). Stir into hot milk, stirring until boiled (3-5 minutes). Add butter just before serving. PUMPKIN SAVOURY (4 persons) About 1 1/2 lb. pumpkin. 1 medium onion. 1/2 - 1 cup grated cheese. 1 egg. 1 cup milk. Salt and pepper to taste. 1 teaspoon to 1/2 cup parsley (if liked). 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