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Dragonflygurl
Heretic
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Posted: Fri Dec 7th, 2007 04:18 am |
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Serves 6
Ingredients:
1 tbsp caster sugar
7 clementines
240ml pomegranate juice
30ml orange liqueur (e.g. Grande Marnier type)
750ml bottle vegetarian Prosecco or Champagne
Method:
1. Spread the sugar over a small plate. Cut one clementine in half and use to rub the rim of 6 glasses. Then “frost” by dipping glasses in the sugar.
2. Put the liqueur, the pomegranate juice and the juice of the remaining clementines into a small jug and devide equally between 6 glasses. Top with Prosecco or Champagne and serve immediately.
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Dragonflygurl
Heretic
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Posted: Fri Dec 7th, 2007 04:21 am |
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Spicy Rum Custard
275ml full fat milk
275ml double cream
small stick cinnamon
4 large free range egg yolks
4 tbsp caster sugar
1 tbsp white rum
Method:
1. Place the milk, cream and cinnamon in a pan and heat gently, until bubbles appear around the edge. Remove from heat, cover with a lid and leave to infuse for 15 minutes before taking out the cinnamon.
2. In a medium sized mixing bowl beat the egg yolks lightly with the sugar and rum using a small whisk.
3. Re-heat the milk mixture until just below boiling point and then pour over the egg mixture, whisking all the time to prevent lumps from forming.
4. Pour the custard back into the saucepan and continue to whisk until the sauce has thickened. Serve immediately.
Note: this is a pouring consistency, for a thicker custard add 1tsp cornflour when incorporating the sugar into the eggs.
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Angel
Divine Executioner
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Posted: Fri Dec 7th, 2007 02:01 pm |
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Dragonflygurl wrote:
Spicy Rum Custard
275ml full fat milk
275ml double cream
small stick cinnamon
4 large free range egg yolks
4 tbsp caster sugar
1 tbsp white rum
Method:
1. Place the milk, cream and cinnamon in a pan and heat gently, until bubbles appear around the edge. Remove from heat, cover with a lid and leave to infuse for 15 minutes before taking out the cinnamon.
2. In a medium sized mixing bowl beat the egg yolks lightly with the sugar and rum using a small whisk.
3. Re-heat the milk mixture until just below boiling point and then pour over the egg mixture, whisking all the time to prevent lumps from forming.
4. Pour the custard back into the saucepan and continue to whisk until the sauce has thickened. Serve immediately.
Note: this is a pouring consistency, for a thicker custard add 1tsp cornflour when incorporating the sugar into the eggs.
That looks soooo good and I AM hungry! It looks perfect for Christmas.
____________________
The dead do not squeeze and please....
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Dragonflygurl
Heretic
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Posted: Mon May 26th, 2008 06:23 pm |
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How to remove most of the seeds when cutting up a watermelon
http://www.instructables.com/id/How-to-remove-most-of-the-seeds-when-cutting-up-a-/
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Dragonflygurl
Heretic
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Posted: Wed Aug 6th, 2008 11:37 pm |
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Potato Salad with Avocado Dressing
Potato salad with Avocado dressing
Avocado is said to be one of the most nutritious fruits in the world - and it is. It provides more than 25 essential nutrients, including fibre, potassium, Vitamin E, B-vitamins, folic acid, iron, copper, phosphorus and magnesium, just to name a few.
Ingredients (Serves 4):
• 800g small salad potatoes
• Salt
• 300g celery
• 1 avocado
• 2 garlic cloves
• 200g cottage cheese
• Black pepper
• Grated zest and juice of an unwaxed lime
Method
Peel and halve or quarter the potatoes. Place potatoes in a pot of slightly salted water and cook for 20-25 minutes until soft. Thoroughly drain the potatoes and leave to cool. Wash the celery and cut in to slices, chop celery leaves and set them aside. Peel and remove stone from Avocado. Place in a bowl and puree with a hand held mixer, then add lime juice. Stir in the lime zest, crushed garlic and cottage cheese and season to taste with salt and pepper. Mix the potatoes and celery into the mixture and leave for flavours to blend for 1-2 hours. Season to taste and decorate with celery leaves.
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Dragonflygurl
Heretic
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Posted: Wed Aug 6th, 2008 11:41 pm |
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aked Stuffed Onions
Onions are low in calories but add a great flavour to a variety of dishes. This dish not only lets you enjoy the delicious taste of the onion but also nicely combines with the flavour of red pepper, olives and feta cheese.
Ingredients (Serves 4):
• 4 large onions
• Salt
• 1 red pepper
• 1 tablespoon butter
• 100g stuffed green olives
• 125g Feta cheese
• 2 teaspoons Oregano
• Pepper
• 4 part baked rolls
Method
Peel the onions and cut the top off of each one. Hollow out the inside leaving ½" shell. Place the onions in a pan with boiling salted water and cook for about 15 minutes until the onions are soft but not mushy.
In the meantime dice the left over onion pieces. Wash the pepper, core and finely dice it. Throw the peppers and onions in a pan with hot butter and fry for 5-7 minutes.
Drain and roughly chop the green olives. Add to the pan and fry them for 1 minute. Crumble the Feta cheese into the pan. Season to taste with Oregano, salt and pepper and take off of the hob.
Drain the onions, season with salt and pepper and stuff them with the filling. Put the rest of the filling in a greased oven dish and place the onions on top. Bake in a pre-heated oven for 45–50 minutes at 180°C/160°C fan assisted / Gas mark 4.
Place the rolls in the oven before the onions are done and bake until golden. Serve together immediately.
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Dragonflygurl
Heretic
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Posted: Fri Nov 7th, 2008 12:37 am |
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Orange Jelly with Mandarin Segments
Nutrition Information Per Serving
| 35 calories
| 0.0g fat
| 2.4g protein
| 23.7g carb
| 0.2g fibre
| 1 fruit & veg
Ingredients
* 1 Sachet Orange Jelly, Sugar Free, Rowntree's
* 1 Can/298g Mandarin Segments
Method
1. Sprinkle contents of sachet into jug of 280ml (½ pint) boiling water.
2. Stir until dissolved then make up to 550ml (1 pint) using the juice from the can of mandarin segments and cold water as necessary.
3. Pour into a mould, or serving dishes, and refrigerate until semi-set*.
4. Add the mandarin segments and return to the fridge until fully set.
*Allowing the jelly to partially set first, stops all the fruit falling to the bottom. If you don't want to return later, you can just pop it in at the beginning!
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CheshireKat
Divine Assassin
| Joined: | Tue Oct 24th, 2006 |
| Location: | Colorado USA |
| Posts: | 2920 |
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Offline
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Posted: Tue Nov 11th, 2008 02:15 pm |
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Pumpkin Pound Cake with Cinnamon Glaze
Pound cake takes on a golden fall color and an especially moist, dense texture with the addition of pumpkin and spices.
CAKE
3 cups all-purpose flour
1 tablespoon ground ginger
2 teaspoons ground cinnamon
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1 1/2 cups unsalted butter, softened
2 cups sugar
6 eggs
1 (15-oz.) can pure pumpkin
1 teaspoon vanilla extract
GLAZE
2 tablespoons unsalted butter, softened
1 (3-oz.) pkg. cream cheese, softened
1 teaspoon vanilla extract
3/4 teaspoon ground cinnamon
1 1/4 cups powdered sugar, sifted
2 to 3 tablespoons heavy whipping cream
1/3 cup coarsely chopped walnuts
1. Heat oven to 325°F. Grease 12-cup Bundt pan with shortening. Sprinkle with flour; tap pan to remove excess flour.
2. Whisk flour, ginger, 2 teaspoons cinnamon, baking powder, salt and nutmeg in medium bowl.
3. Beat 1 1/2 cups butter and sugar in large bowl at medium speed 2 minutes or until light and fluffy. Add eggs two at a time, beating well after each addition. At low speed, beat in pumpkin and 1 teaspoon vanilla until well-blended. Slowly add flour mixture, beating just until incorporated. Spoon batter into pan.
4. Bake 1 hour 20 minutes to 1 hour 30 minutes or until deep golden brown and wooden skewer inserted in center comes out clean. Cool on wire rack 15 minutes. Invert cake onto wire rack; cool completely.
5. Beat 2 tablespoons butter, cream cheese, 1 teaspoon vanilla and 3/4 teaspoon cinnamon in large bowl at low speed 1 minute or until blended. Slowly beat in powdered sugar until smooth. Beat in cream until of desired consistency. Pour glaze over cake; sprinkle with walnuts. Let stand until glaze is set. (Cake can be made up to 2 days ahead.)
16 servings
PER SERVING: 465 calories, 25 g total fat (14.5 g saturated fat), 6 g protein, 56 g carbohydrate, 135 mg cholesterol, 150 mg sodium, 2 g fiber
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Ketana
Divine Assassin
| Joined: | Wed Oct 25th, 2006 |
| Location: | Lioness' Lair, USA |
| Posts: | 2510 |
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Posted: Tue Nov 11th, 2008 02:45 pm |
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| oh goodness but that pumkin pound cake sounds delicious!! just might take on that recipe and whip it up this weekend, thanks DFG!
____________________
Don't sprinkle sugar on your bullshit and then tell me it's candy!
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CheshireKat
Divine Assassin
| Joined: | Tue Oct 24th, 2006 |
| Location: | Colorado USA |
| Posts: | 2920 |
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Posted: Tue Nov 11th, 2008 09:44 pm |
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Ketana wrote: oh goodness but that pumkin pound cake sounds delicious!! just might take on that recipe and whip it up this weekend, thanks DFG! I have a feeling 'POUND cake' is the correct name for that desert. But it does sound yummy & rich....cream cheese glace on moist pumpkin pound cake!
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Dragonflygurl
Heretic
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Posted: Tue Nov 11th, 2008 10:03 pm |
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That cake does sound yummy but I'm afraid I'm not into cakes.
Here's a nice soup recipe
Serves 4 | Prep 10mins | Cooking 40-45mins
Ginger Carrot Soup
Bright, colourful and warming. This ginger carrot soup recipe is particularly low in fat and calories - under 80 kcal per serving - which means you can enjoy it with a lovely chunk of wholemeal bread!
Nutrition Information Per Serving
| 79 calories
| 4.7g fat
| 1.3g protein
| 8.3g carb
| 2.6g fibre
Ingredients
* 1 tbsp Olive Oil
* 1 Medium Onion
* 6 Large Carrots
* 10g Root Ginger
* 1 Vegetable Stock Cube
* 1½ Pints Boiling Water
* 1 tbsp Basil
* 1 tsp Black Pepper, Freshly Ground
* 1 tsp Sea Salt
Method
1. Heat oil in a large pan. Add in onion, carrot & ginger. Let cook for 5 minutes to soften the onion.
2. Mix up vegetable stock using water and stock cube. Add to pan and bring to the boil. Cover saucepan and let simmer for 35 minutes so that your carrots are nice and soft.
3. Pour contents of pan, along with salt & pepper, into food processor and blend, adding more water if needed.
4. Garnish with basil and serve.
Equipment Required
* Large saucepan
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Dragonflygurl
Heretic
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Posted: Wed Nov 12th, 2008 12:23 am |
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Not sure if this is right for this thread but it is a food thread after all.
WHEN CHICKEN IS NOT ENOUGH!
Them why not try these dishes,
GUINEA PIGS
To many of us soft-centred Europeans, Guinea Pigs are the ideal pet; they're cute, they're not very fast and they won't bite, however much you wind them up.
To Peruvians and Bolivians, however, Guinea Pigs spell food. They're delicious fried, broiled or roasted and are high in protein. Mmmmm.
FRIED SNAKES
Visitors to Cambodia who are feeling particularly brave might like to snack on a fried snake as they stroll round the country's vibrant street markets.
Cambodians also like to deep-fry locusts, scorpions and even tarantulas.
GEODUCK
The Geoduck is a curious creature. This elongated clam has the good fortune to live for centuries but the bad luck of looking a bit phallic.
It's harvested in large quantities, and mocked by fisherman, in the USA - but Asia is where the Geoduck is consumed. In China and Japan it's a delicacy and can be enjoyed in a soup, hot-pot or fondue.
Thanks in part to its snigger-worthy appearance, it's also considered to have a positive impact upon male diners' bedroom performance.
Camel, might leave you a little humpy
Camels may not be the cutest of creatures but visitors to Morocco still tend to be alarmed to see heads, hooves and legs of these cantankerous animals strung up in butcher shops.
The meat is said to be very tasty. Camels can be served stuffed with vegetables and nuts, or they also make delicious burgers.
ANT EGGS
If you could see the photos to this, they are gross.
In the UK, ants tend to be mercifully small. In other parts of the world they can be so enormous that their larvae are substantial enough to be classed as food.
Wander round the street markets of Bangkok and you'll find ant eggs sold as an ingredient or in soup, which is packed with protein and said to be peppery and pleasing.
DURIAN
Palates differ depending where you are in the world, but many visitors to Asia just can't fathom why the Durian fruit ever gets eaten by anyone.
Like vegemite, this is a true love-it-or-hate-it foodstuff. Durians are rubbery, pungent and, one way or another, quite unforgettable.
They can be made into a variety of deserts, served as a savoury side dish, made into soup, curry or just about anything else; this is one versatile foodstuff. If you get to take a holiday in Thailand, grab a Durian from a street vendor and give it a sniff. We dare you.
DRUNKEN SHRIMP
Shrimp is a popular seafood choice across the globe, but an unusual variation is applied in some parts of China, where fresh-water shrimp are eaten whilst alive and kicking.
Well, only kicking a little bit, because they're doused in a strong alcoholic sauce first. It seems fair; if you're going to have your head bitten off, better to be plastered at the time. Last edited on Wed Nov 12th, 2008 12:24 am by Dragonflygurl
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mayaXXX
Divine Executioner
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Posted: Wed Nov 12th, 2008 04:32 am |
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All right, admit it, you've been watching Andrew Zimmerman's 'Bizarre Foods' show on Travel channel again, haven't you? *snort*
:thanks2:
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"Blah blah blah, Vampire Emergency, Blah..."
IT'S OFFICIAL
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Dragonflygurl
Heretic
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Posted: Wed Nov 12th, 2008 05:15 am |
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mayaXXX wrote: All right, admit it, you've been watching Andrew Zimmerman's 'Bizarre Foods' show on Travel channel again, haven't you? *snort*
:thanks2:
Andrew Zimmerman never heard of him. I got that info off my ISP home page yesterday.
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Angel
Divine Executioner
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Posted: Wed Nov 12th, 2008 11:37 am |
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| I have one thing to say about the above list of edible items........EEEWWWW!
____________________
The dead do not squeeze and please....
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The Fractal Core
