Vodka & Red Bull Christmas Cake

Vodka & Red Bull Christmas Cake
-------------------------------------------
Ingredients:
-----------------
1 cup of water
1 tsp baking soda
flour
1 cup of sugar
1 tsp salt
1 cup of brown sugar
lemon juice
4 large eggs
nuts
1 bottle Vodka
1 can of red bull
2 cups of dried fruit

Method:
--------------
Sample the vodka to check quality. Take a large bowl, check the vodka again. To be sure it is the highest quality, pour one level cup and mix with a little red bull & drink. Repeat.

Turn on the electric mixer. Beat one cup of butter in a large, fluffy bowl. Add one teaspoon of sugar. Beat again.

At this point it’s best to make sure the vodka is shtill OK. Flavour with red bull to taste. Try another cup…. just in case turn off the mixerer.

Break 2 leggs and add to the bowl and chuckin the cup of dried fruit.

Pick fruit off floor.

Mix on the turner.

If the fried druit gets stuck in the beaterers pry it loose with a screwscriver.

Sample the vodka to check for tonsisticity - flavour with a little Bed Rull.

Next, sift two cups of salt. Or something.

Throw a pinch of Bed Rull over your shoulder.

Pick up the can, mop the floor.

Check the vodka.

Now shift the lemon juice and strain your nuts.

Add one table.

Add a spoon of sugar, or whatever you can find.

Turn the cake tin 360 degrees and try not to fall over.

Don’t forget to beat off the turner.

Finally, throw the bowl through the window, finish the vodka and fall into bed.

CHERRY MISTMAS!

Papaya and dragon fruit salad

Ingredients
425g can seedless lychees in syrup, drained
250ml double cream
1 tbsp icing sugar
2 papayas, seeds removed, sliced
2 dragon fruit, peeled and sliced
Juice of 1 lime
1-2 ready-made meringues, crushed
Method
1. Whizz half the lychees to a purée in a food processor. Whip the cream to stiff peaks, then fold in the purée and sugar. Chill.
2. Mix the remaining lychees and other fruit in a bowl. Dress with the lime juice, then serve in glass bowls with a spoonful of the lychee cream, garnished with meringue.

Mozzarella-stuffed risotto balls

Ingredients
400g fresh mushroom risotto
½ x 150g pack Galbani mini mozzarella balls
100g plain flour
2 large free-range eggs, beaten
130g ready-made lemon and pepper breadcrumbs
Vegetable oil
Lemon wedges and tomato salsa to serve
Method
1. Chop any large pieces of mushroom in the risotto. Drain the mozzarella balls. Press 1 ball into 1 tbsp risotto and shape to encase the cheese. Repeat to make 12 risotto balls.
2. Put the flour, eggs and breadcrumbs onto 3 separate large plates. Roll the risotto balls in the flour, then the eggs and finally in the breadcrumbs. Put on a plate and chill for 30 minutes or overnight.
3. Fill a medium pan with oil to 5cm, then heat until a cube of bread turns golden in 30 seconds. Fry the balls for 3-4 minutes until golden brown. Drain well on kitchen paper. Serve hot with lemon wedges to squeeze over and a tomato salsa dip.

Irish Potatoes

Serves:
6-10
Cooking Time:
Preparation: 10 minutes
Ingredients:
8oz. cream cheese, soft
16 oz. coconut, shredded
2 lbs. confectioner's sugar
3 tbs. vanilla extract
Ground cinnamon for topping and garnish or melted chocolate
Instructions:
Mix together all of the ingredients, except the cinnamon, thoroughly.
Roll into 1 to 1 & ½ inch balls (potatoes!)
Roll in ground cinnamon, or melted chocolate according to taste!
This classic recipe for Irish Potatoes has been a staple in the family for many years.

Potato dosa

There are a variety of dosas and many restaurants offer even non-veg dosas for a change. Make potato dosas crispy by spreading it thinly.

Dosa batter 1 big cup
Cooked and mashed potatoes 2
Green chillies finely chopped 1
Onion finely chopped 1 tablespoon
Curry leaves finely chopped
Salt to taste
Ghee 2 tablespoon

Mix the dosa batter nicely adding the mashed potatoes, green chillies, curry leaves and salt. Make crispy dosas adding a dash of ghee. Tastes good with coconut chutney.

Cauliflower bajji

Since cauliflower is a seasonal veggie, it can be prepared for children as snacks in the evening. Easy to make too.

Cauliflower cut vertically 2 cups
Channa dhal 300 gm
Chilly sauce 1 teaspoon
Ginger dauce 1 teaspoon
Tomato sauce 1 teaspoon
Salt to taste
Oil 2 cups

Clean cauliflower and dry it. In another vessel, mix channa dhal, chilly sauce, ginger sauce, tomato sauce and salt along with little water and make a smooth paste. In a kadai, after the oil gets heated, dip the cauliflower florets in the masala paste and deep fry it in oil. Tastes delicious with tomato sauce.

Layer Tomato Salad

500g Tomaten 17 ounces tomato
250g Zwiebeln 8 ounces onions
5 Eier 5 eggs
1 Glas Miracel Whip mayo

Tomaten und Zwiebeln in Scheiben schneiden
slice tomatos and onions
Eier kochen, Zwiebeln glasig dünsten
boil eggs, stew onions glassy
alles in einer Schüssel schichten
layer all in a bowl
obenauf das Glas Miracel Whip verteilen
spread mayo on top of all
mehrere Stunden ziehen lassen
wait some hours

Thai Mango Sticky Sweet Rice Dessert

Prep Time : 8min

Cook Time : 25min

Course : Dessert

Special : Cooking for Two

Type of Prep : Simmer

INGREDIENTS:

Serves 2-4

1 cup Thai Sweet Rice (also called "sticky rice", available at Asian markets and grocery stores)

1 3/4 cups water

1 ripe mango, cut into bite-size pieces (look for mangos that are fragrant and easily bruised), or 1 pkg frozen mango

1/4 cup + 1 Tbsp. brown sugar (for a natural sweetener substitute maple syrup)

1 can good-quality coconut milk

1/4 tsp. + pinch of salt

2 tsp. coconut flavoring

1 tsp. vanilla

2 tsp. cornstarch or arrowroot powder dissolved in 2 Tbsp. water

PREPARATION:

1.Soak the sweet rice in 1 cup water for 20 minutes, or up to 1 hour.

2.When done soaking, add 3/4 cup (more) water plus 1/4 can coconut milk, 1/4 tsp. salt, 1 tsp. coconut flavoring, and 1 Tbsp. brown sugar. Stir this into the rice, lifting any rice grains that have stuck to the bottom of the pot.

Gradually bring to a gentle boil, then partially cover with a lid (leaving some room for steam to escape). Turn the heat down to medium-low (#2.5 to 3 on the dial).

Allow to cook for 10-20 minutes, or until the water has been absorbed by the rice. Remove the pot from the heat, place the lid on tight, and leave to "steam" cook for 5-10 minutes. The heat within the rice pot will finish cooking the rice.

Make sauce and serve the dessert right away, or store the rice (covered) in the refrigerator until you're ready to use it.

To make the sauce, warm the rest of the can of coconut milk together with 1/4 cup sugar, a pinch of salt, 1 tsp. coconut flavoring and 1 tsp. vanilla flavoring over medium heat (5 minutes).

Add cornstarch or arrowroot powder (dissolved in the water) to the sauce and stir to thicken it slightly. As it thickens, turn down heat to low. When thickened, remove from heat (this should only take a couple of minutes). Tip: Try not to over-cook the sauce, or you will lose that wonderful coconut flavor.

Before serving, taste-test the sauce for sweetness, adding more sugar if desired. If too sweet for your taste, add a little more coconut milk.

There are 2 ways to serve this dessert:

Place scoops of the sticky rice in bowls (Note that sticky rice can be served cold, warm, or at room temperature, as desired). Ladle a generous amount of warm coconut sauce over the rice (creating an “island” of sticky rice). Add slices/pieces of ripe fresh mango. (If using frozen mango, be sure to give it enough time to thaw before serving.)

For "saucier" rice: Add rice (portion out 1 scoop per person) directly to the sauce pot and stir over low heat, gently breaking apart the larger lumps, but leaving smaller lumps/chunks). Now add the mango pieces and gently stir until everything is warmed through. Portion out into serving bowls, making sure everyone has equal amounts of rice, mango, and sauce. Enjoy!

Papaya Soup

Serves 4-6 Hot Cold Vegetarian Vegan Soups Starter Dairy Wheat Gluten Free Eggless Tahiti French Polynesia Oceania


Ingredients
1 tbsp Olive Oil
1 Onion, chopped
2 tbsp Grated Root Ginger
Salt and Pepper
675g/1½lb Papaya, peeled, seeded and cubed
4 Mint Leaves
1.1L/40fl.oz. Water

Instructions


1. Heat the olive oil in a large saucepan, add the onion in a pan and sauté until soft and transparent.

2. Add the ginger and cook, stirring, for a further 2 minutes.

3. Add the papaya cubes, mint, salt, pepper, and water, mix well and bring to the boil. Cover and continue boiling for 20 minutes.

4. Stir the soup to break up any large pieces of papaya. Serve hot or chilled.

Okra (Bhindi)- Ladies Finger curry

Popular with kids and office goers as quick lunchbox curry for bread dishes or rice.

Ingredients:

1/2 Kg okra
2 small Onions
2 small Tomatoes
1/ 4 tsp Turmeric
Salt to taste
Red pepper (optional)
Oil for frying

How to make / Method:

Wash the okra and dry it thoroughly.
Cut the heads and cut into small circles. Chop the onions and tomatoes separately.
Deep fry the okra until very brown.
Remove from heat and set aside. Pour out some oil. Add turmeric to hot oil. Add the onions and fry until golden brown.
Add the fried okra, salt, pepper, and tomatoes. Cover and bake at 250 degrees Farenheit for 15 minutes or cook in a pressure cooker for about half an hour.

Easy Pineapple Bread

EASY PINEAPPLE BREAD


YOU WILL NEED 1/2 cup cream cheese, softened 1/2 cup margarine, softened 3/4 cup white sugar 3/4 tsp vanilla extract 2 pc eggs 1 cup + 2 tbsp all-purpose flour, sifted 3/4 tsp baking powder 1 can (234 g) DEL MONTE Fresh Cut Pineapple Tidbits, drained 1/4 cup toasted cashew nuts, coarsely chopped HERE'S HOW 1 PREHEAT oven at 325ºF. Grease bottom and sides of a 9”x5”x3” loaf pan.

2 BEAT cream cheese, margarine, sugar and vanilla. Add eggs one at a time, beating well after each addition.

3 GRADUALLY add combined flour and baking powder. Fold in DEL MONTE Fresh Cut Pineapple Tidbits and nuts. Pour into prepared pan. Bake for 40-50 minutes. Cool in pan for 5-10 minutes. Remove from pan and cool completely.

Serves 12
High in Potassium – for proper muscle and nerve functioning.

vegetable sandwich

vegetable sandwich
Ingredients: 1/2 cup cabbage
1/2 tsp white pepper
1/4 tsp Chinese salt
1 egg, whisked
1 carrot
1 spring onion
1 tbsp oil
1 capsicum
2 green chillies
2 potatoes
4-6 slices of bread
Black pepper to taste
Salt to taste

Method:

Boil, peel and mash potatoes and add salt and black pepper.
Heat oil in a pan and stir fry the vegetables.
Add seasonings.
Mix the stir-fried vegetables and mashed potatoes; make kebabs of the mixture.
Dip the kebabs in beaten egg and deep fry until brown.
Take a slice of bread, place kebab, onion rings and cucumber pieces

veg pizza

Ingredients: 1 tbsp oil
1 tsp crushed red chillies
1 large onion, chopped
1 cup tomatoes, sliced
1 large green pepper, de-seeded and chopped
1 medium capsicum, chopped
1 cup broccoli/cauliflower florets
½ cup olives
1 cup mozzarella cheese
1 cup pizza sauce
2 thin pizza crusts

Method:

Preheat oven to 375 degrees F.
In a large non-stick pan, heat oil and add crushed red chillies, onion, pepper and capsicum and sauté them for five minutes or until they begin to soften.
Toss in the broccoli or cauliflower florets and olives, and cook for a couple of minutes.
Remove from heat.
Place the pizza crusts on two non-stick baking trays and evenly sprinkle half the cheese.
Spread the pizza sauce over them and then arrange the sautéed vegetables and tomato slices on the crusts.
Sprinkle the rest of the mozzarella cheese on top and bake for 15 minutes or until the edges of the crust are golden brown.
Serve immediately or reheat in the microwave to serve.

Pumpkin Bread

Pumpkin Bread

Ingredients:

*1 3/4 C. flour
*1 tsp. baking soda
*1/4 tsp. salt
*1 tsp. cinnamon
*1 tsp. nutmeg
*1/8 tsp. ginger
*1/8 tsp. cloves
*1 1/2 C. sugar
*1 1/2 C. oil
*2 eggs
*1/3 C. water
*1 cup canned pumpkin

Instructions:

1. Preheat oven to 350 F
2. Combine dry ingredients in a large bowl, and make a well.
3. Combine the liquid ingredients in a medium bowl, and pour into the well.
4. Mix at medium speed for about 1 minutes until blended.
5. Pour into 2 - 3 medium sized greased loaf pans, and bake at 350 F for about 45 minutes.

Fresh Pineapple Fruit Salad

Preparation Time: 10 minutes
Serves: 4

Ingredients

1 whole pineapple
1 papaya, peeled, seeded, cut into chunks
1/4 lb. seedless g****s
1 apple\raw, peeled cored and cut into chunks
1/4 cup pecan halves
1 banana, sliced
1/4 cup lime juice
1 lime, quartered, as garnish

Instructions

Cut pineapple lengthwise into quarters. Cut away and discard core. Remove pineapple flesh by carefully cutting between it and outer skin of pineapple to use the shell for a salad bowl. Cut pineapple into chunks and combine with remaining ingredients, except lime wedges, in a bowl. Gently toss and chill if desired. Serve fruit salad in a pineapple shell topped with lime garnish.

Hot Garlic Pasta

Hot Garlic Pasta

Ingredients:
3 tablespoons parsley
2 BULBS mashed garlic
6 tablespoons extra virgin olive oil
¾ teaspoon chilli flakes
1 pound spaghetti
½ cup grated parmesan
2 teaspoons fresh lemon juice
sea salt & freshly ground black pepper

How do you make it and why is it unique?
This is obscenely delicious; its soooooo deceptive. The recipe's bonkers so just trust me...
warm some serving bowls
Boil up a stash of spaghetti. Just before you drain it, remember to take out 2 tablespoons of the pasta water and keep it for later!
Pour 3 tablespoons of oil into the pan, at a superlow heat, (try 1 or 1.5, not even close to simmering heat), add the mashed garlic (except one tablespoon!) and let it cook for 12 minutes or until it goes golden, it should smell nutty. Don't let any of it get crispy! It should get really weird; it might turn blue and hopefully should get really frothy like soapsuds! Definitely stir it constantly.
Add to the spaghetti: ¾ teaspoon salt, the saved 2 tablespoons of pasta water, the cooked oily garlic (inc. the oil) the raw tablespoon of mashed garlic, 3 tablespoons of olive oil, the parsley and the lemon juice. Mix really well, sprinkle the parmesan on top & serve fast.