Saturday, October 2, 2010
Friday, October 1, 2010
Tuesday, September 28, 2010
Asparagas Soup
Ingredients (serves 2)
· 2 tablespoons of extra-virgin olive oil
· 2 cloves of garlic, finely chopped
· 1 small brown onion, finely chopped
· 1 small carrot, finely chopped
· 3 cups of vegetable stock
· 1 bunch of asparagus roughly chopped
· handful of swiss brown mushrooms, roughly chopped
· half a lemon worth of lemon juice
Process
Heat the olive oil in a medium saucepan, add the onions, garlic and carrot and saute for a few minutes until the onion is soft and the garlic is aromatic. It is important not to burn the garlic so keep the heat down. Now add the mushrooms and cook for a further 4-5 minutes stirring frequently. Add the stock, ample ground sea salt and simmer covered for 30-40 minutes, stirring infrequently. Add the lemon juice and blend. Sprinkle with parsley roughly chopped
Friday, September 24, 2010
Tuesday, September 21, 2010
Monday, September 20, 2010
Wednesday, September 15, 2010
Best Chocolate cake ever.
I have tried various chocolate cake recipes, this recipe is a keeper. I love the expression on peoples face when I tell them that is has beetroot.
Chocolate Beetroot Cake
250g plain chocolate, broken up
3 large eggs
200g muscovado sugar
100ml sunflower oil
1 tsp vanilla extract
100g self-raising flour
1/2 tsp bicarbonate of soda
1/2 tsp baking powde50g ground almonds
250g raw beetroot
For Icing
150g plain chocolate
50g sour cream
Preheat oven to 180ºC/fan160ºC/gas 4. Grease a 22cm round, loose bottomed cake tin with a lottle butter and line the base with baking paper.
Place the plain chocolate to melt in a bowl and set over a pan of gently simmering water. Allow the chocolate to melt slowly until smooth, then set aside to cool.
Place the eggs, sugar and sunflower oil in a large mixing bowl and whisk together, using an electric hand whisk, for about 3 minutes until the mixture is smooth and creamy. Stir in vanilla extract, then sift over self-raisng flour, bicarbonate of soda, baking powder and gently fold in, together with the ground almonds.
Peel and grate the beetroot, fold the beetroot into the mixture with the cooled chocolate, until thoroughly mixed.
Pour into prepared tin and bake for 50minutes to 1 hour.
For the icing melt the chocolate with the sour cream over a pan of simmerting water. Spread it over the top let it fall by the sides of the cooled cake and serve.
Saturday, September 11, 2010
Friday, September 10, 2010
Wednesday, September 8, 2010
Wisdom
Wisdom is the sharing of wise experiences and knowledge, but a lot of it is common sense. The difference is how we apply this common sense - we all have the ability to keep going even when we face challenges in our lives - basically it comes down to your attitude.
We can have a positive attitude towards life, or a negative attitude. We can focus on the good or we can focus on the bad.
Keeping a positive mental attitude is one of the keys to success.
The choice is always up to you!
Tuesday, September 7, 2010
Saturday, September 4, 2010
Wednesday, September 1, 2010
Tuesday, August 24, 2010
Chocolate chip cookies
125ml butter
170g chocolate chips
250ml flour
125ml brown sugar
2,5ml bicarbonate of soda
1ml salt
125ml sugar
125g grated cadbury chocolate
314ml blended oatmeal
1 egg
2.5ml baking powder
2.5ml vanilla
125ml chopped nuts
Measure oatmeal, and blend in a blender to a fine powder. Cream the butter and both sugars.
Add eggs and vanilla, mix together with flour, oatmeal, salt, baking powder and bicarbonate os soda- Add chocolate chips, grated chocolate and nuts. Roll into balls and place two inches apart on a cookie sheet. Bake for 10 minutes at 180ºC. Makes about 32 cookies.
Monday, August 23, 2010
Tuesday, August 17, 2010
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THE SERENITY PRAYER | |
GOD GRANT ME THE SERENITY LIVING ONE DAY AT A TIME;
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