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Oct 7, 2009
It will takes you 45 minutes and it has 10 servings..

Ingredients
  • 175 g butter, softened
  • 150 g self-raising flour
  • 30 g cocoa powder
  • 1 tsp baking powder
  • 175 g light muscovado sugar
  • 3 eggs
  • 1 tsp vanilla extract
  • 50 g plain chocolate, melted

Fudge Icing
  • 200 g butter, softened
  • 200 g icing sugar
  • 200 g plain chocolate, melted

Procedure
  • Heat the oven to 180C/fan 160C/gas 4. Line and butter 2 x 20 cm sandwich tins.
  • Put all cake ingredients into the food processor and whiz until smooth.
  • If the mix is a little stiff, add 1-2 tbsp water and whiz again.
  • Divide between tins, level and bake for 30 minutes or until springy.
  • Leave for 5 minutes then cool on a wire rack.
  • Clean the food processor.
  • Whiz the butter and icing sugar, add the chocolate, whiz again, then sandwich and ice the cake.
Note:
Make sure all your ingredients are at room temperature so the mixtures combine properly.

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Posted: Oct 7, 2009 12:40am
Jul 20, 2009
Takes 10 minutes | Make 2 servings

Ingredients
  • 1/3 cup milk
  • 2 large eggs
  • 1 tbsp sugar
  • 1/2 tsp vanilla
  • 3 slices of bread
  • cinnamon
  • 1 mango, sliced

Procedure
  1. Whisk together milk, eggs, sugar, and vanilla in a medium size bowl
  2. turn the slices of bread in the egg mixture until bread absorbsegg mixture (without falling apart)
  3. in a non-stick pan, melt some butter over mediu heat. Add bread and cook until the underside is golden brown. Turn the bread over and cook the other side
  4. transfer to a plate, dust with cinnamon, and serve with sliced mangoes. Serve immediately with honey on the side

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Posted: Jul 20, 2009 8:35pm
Jul 20, 2009
Takes 1 hour | Makes 12 servings

Ingredients
  • 2 cups sifted flour
  • 2 teaspoons baking powder
  • 11/2 teaspoons baking soda
  • 1 teaspoon salt
  • 21/2 teaspoons cinnamon
  • 2 cups white sugar
  • 11/2 cups canola oil
  • 4 large eggs
  • 23/4 cups coarsely grated carrots
  • 1 can (8 oz.) crushed pineapple, drained
  • 1 cup shredded sweet coconut

Cream Cheese Frosting:
  • 1/2 cup butter
  • 8 oz. cream cheese
  • 11/2 teaspoons vanilla extract
  • 250 grams confectioner's sugar

Procedure
  1. Sift together flour, baking powder, soda, salt, and cinnamon
  2. In a large bowl, mix sugar, oil, and egg. Add in flour mixture a little at a time, mixing well after each addition. Add carrots, pineapple, nuts, and coconut and blend thoroughly
  3. Turn into a 12-inch greased and floured cake pan. Bake at 350oF for 35 to 40 minutes. Let cool in pan for about 10 minutes before serving
  4. Make cream cheese frosting: Cut butter and cream cheese, and cream in a bowl using an electric mixer. Add vanilla extract. Sift in confectioner's sugar, blend well. If frosting is too thick, add one teaspoon of milk. Spread frosting on cake, dust with cinnamon, and let chill

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Posted: Jul 20, 2009 7:13am
Jul 11, 2009

take 30 minutes and makes 4 to 6 servings

Ingredients

  • 3/4 cup heavy cream
  • 8 ounces semisweet chocolate chips
  • 1/4 cup whipped cream

Procedure
  1. Bring cream to a boil in a small saucepan
  2. remove from heat and add chocolate. Stir until chocolate is melted. Stir gently until completely smooth.
  3. Pour into individual demitasse cups and let stand until cool. Refrigerate until set and serve with a dollop of whipped cream.

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Posted: Jul 11, 2009 6:12pm
Jul 10, 2009

It takes 20-25 minutes and it makes 4-6 servings.

Ingredients

  • 1 kilo pork chops, boneless and skinless
  • salt and pepper to taste
  • 3/4 bar cheddar cheese, cut into thick strips
  • 1/2 cup flour
  • 1 teaspoon thyme
  • 2 egg, beaten
  • 1 cup breadcrumbs
  • oil for deep-frying

Procedure
  1. Season the pork with salt and pepper
  2. Place a piece of pork on a plate and put a strip of cheese in the middle. Roll up and enclose with toothpick.
  3. Combine the flour and thyme. Dredge the pork rolls in flour then dip in beaten egg. Coat completely with breadcrumbs.
  4. Heat oil for deep-frying then fry the pork rolls until tender and golden brown.
  5. Drain. Be sure to remove the toothpicks before serving.

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Posted: Jul 10, 2009 9:59pm
Jun 16, 2009

it takes 15 minutes and good for 4 servings..

Ingredients

  • 12 pieces medium size shrimps
  • 4 hard boiled eggs
  • 1 tablespoon Dijon mustard
  • 1 cup corn oil
  • 1/2 teaspoon salt
  • 1 head lettuce

Procedure
  1. Steam shrimps with a little salt for about 2 to 3 minutes until they just turn pink. Cool and peel. Cut eggs in wedges.
  2. In a small bowl, whisk together Dijon mustard, corn oil, and salt.
  3. In a large bowl, pour dressing over the lettuce and toss. Add shrimps and eggs. Serve at once.

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Posted: Jun 16, 2009 6:51pm
Jun 15, 2009

Try this one, it's a low-fat oatmeal.. You can serve it plain or with milk for breakfast or brunch.

Ingredients

  • 3 cup oatmeal
  • 1/2 cup brown sugar
  • 2 tsp. baking powder
  • 1/2 tsp. cinnamon
  • 1/2 tsp. salt
  • 1/2 cup applesauce
  • 1 tsp. vanilla
  • 2 eggs worth egg replacer equivalent
  • 1 cup milk
  • 1/2 to 1 cup. raisins or blueberries

Procedure
  1. Preheat oven to 350 degrees.
  2. Mix the dry ingredients in one bowl.
  3. Mix the wet ingredients in another bowl.
  4. Stir the wet and dry ingredients together and add the raisins or blueberries.
  5. Spread in a 9x9 pan, lightly sprayed with nonstick spray.
  6. Bake 20-30 minutes. Serve as-is, or top with milk.

source: Better Recipes

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Posted: Jun 15, 2009 4:41pm
Jun 15, 2009
Takes 35 minutes + 2 hours cooling time | Makes 8 to 10 servings

Ingredients
  • 12 ounces cream cheese, at room temperature
  • 1/4 cup all-purpose cream
  • 3/4 cup sugar
  • 1/4 cup fresh lemon juice
  • 3 eggs
  • 1 pre-baked piecrust
  • 2 cups strawberries, hulled
  • 1/2 cup strawberry jam

Procedure
  1. Preheat oven to 350oF
  2. using an electric mixer, beat cream cheese, all-purpose cream, sugar, and lemon juice until thoroughly blended. Scrape the bottom and sides of the bowl with a rubber spatula. Add eggs and beat until well blended.
  3. Pour the filling into the pre-baked piecrust.
  4. Bake for 40 minutes or until a toothpick inserted in the center of the pie comes out clean
  5. Cool the pie on a rack for at least 2 hours. Top the pie with the strawberries
  6. In a saucepan over low fire, heat jam and a tablespoon of water. Glaze the berries by brushing jam over the berries with a pastry brush.

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Posted: Jun 15, 2009 4:40am
Apr 30, 2009
Smoothie is a blended, chilled, sometimes sweet beverage made from fresh fruit or vegetables. Many smoothies include crushed ice, frozen fruit, honey or frozen yogurt, although some smoothies are 100% fruit. Smoothies are marketed to health-conscious people, and some restaurants offer add-ins. It became available in the United States in the late 1960s when ice cream vendors and health food stores began selling them. By the 1990s and 2000s, smoothies became available at mainstream cafés and coffee shops, and in pre-bottled versions at supermarkets.

Here are the popular smoothie recipes from Drinks Mixer...

Apple Berry Smoothie
1 cup berries
2 sliced apples

Combine berries and sliced apples in a blender, blend, and pour into suitable glasses.

Banana Cantaloupe Smoothie
1/2 sliced cantaloupe melon
1 peeled banana

Juice cantaloupe, pour juice into blender, add banana, and liquify.

Grape-Lemon-Pineapple Smoothie
1 cup grapes
1/4 skinless lemon
1/2 skinless pineapple

Place ingredients into a blender and liquify.

Kill the Cold Smoothie
1 slice ginger
1 lemon
1 cup hot water

Take a one-inch slice of ginger and juice one-quarter of a lemon, and add both to hot water. Add cardamom if desired.

Kiwi Papaya Smoothie
3 kiwis
1/2 seeded and sliced papaya

Throw everything into a blender and liquify.

Pineapple Gingerale Smoothie
1/4 inch slice ginger
250 g (1/2) skinned, sliced pineapples

Add to a blender and liquify.

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Posted: Apr 30, 2009 2:18pm
Apr 9, 2009
Serves: 4 to 5 | Prep Time: 15 minutes | Cooking Time: 15 minutes

Ingredients
  • 2 c deboned chicken leftovers, cut into fingerlike strips
  • 2 chole eggs
  • 1/2 c all-purpose flour
  • 1 c Japanese breadcrumbs
  • 3 c cooking oil
  • salt and pepper to taste

For the Tartar Dip
  • 1 hard-boiled egg, minced
  • 1 tsp capers
  • 1 tbsp white onion, minced
  • 1 tsp pickle relish
  • 3/4 c mayonnaise
  • 1 tsp mustard
  • salt and pepper to taste

Procedure
  1. Put each of the following ingredients in 3 separate bowls: eggs, all-purpose flour, and Japanese breadcrumbs
  2. lightly coat each chicken strips, one at a time - first with the flour, then egg, and lastly with breadcrumbs
  3. deep-fry in hot oil in a small wok until golden brown. Put in a strainer with paper towels to remove excess oil
  4. arrange in a flat serving platter and serve with tartar dip
  5. Tartar dip: mix egg, capers, white onion, and pickle relish. Combine with

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Posted: Apr 9, 2009 5:38pm

 

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Nicole Smith
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