Prawn and Citrus Salad Recipe

Ingredients for Prawn and Citrus Salad

Serves 6

225 g/8 Oz boiled, shelled prawns, fresh if possible

60 ml/4 tbsp finely chopped onion

60 ml/4 tbsp finely chopped parsley

20 ml/4 tsp lemon juice

60 ml/4 tbsp olive oil

¼ crumbled chicken stock cube

Salt and freshly ground black pepper

Pinch of cayenne pepper

2 large grapefruit

2 large oranges

275 ml/10 FL as well-flavored vinaigrette dressing

For the garnish

Lettuce leaves

90 ml/6 tbsp thick mayonnaise

Preparation method for Prawn and citrus salad

1. Put the prawns in a saucepan with the finely chopped onion, parsley, lemon juice, olive oil and crumbled chicken stock cube. Add salt and freshly ground black pepper and cayenne pepper to taste. Bring to boil, and then remove from the heat and leave to become completely cold.

2. Put 6 glass bowls in the refrigerator to chill.

3. Meanwhile, use a sharp knife to peel all the rind and pith from the grapefruit and oranges. Cut down between the membranes to divide them into segments. Drain off any excess juice.

4. When the prawns are cold, drain thoroughly. Combine them with the grapefruit and orange segments. Add the vinaigrette dressing and season with a little more salt, freshly ground black pepper and cayenne pepper, if necessary.

5. Line each chilled glass bowl with lettuce leaves and divide the prawn and citrus mixture between them. Top each serving with 15 ml/1 tbsp mayonnaise, if wished, and garnish with black olives and tomato wedges. Serves very cold.

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Chocolate Croissants Recipe

How to Make Chocolate Croissants Recipe

Chocolate Croissants light, croissant roll is filled with delicious chocolate. We hope you will enjoy that.

Ingredients

Makes 8

300 g/ 10 Oz strong plain white flour

15 g/ ½ Oz fresh yeast or 7 g/ ¼ Oz dried yeast

1 tsp sugar

225 ml/ 8 FL Oz warm milk

100 g / 4 Oz plain chocolate, chopped

A little beaten egg to glaze

150 g/5 Oz butter

How to make chocolate croissants

1. Sieve the flour and salt into a bowl. Mix the fresh yeast and sugar and add to the lukewarm milk or sprinkle dried yeast in the milk with the sugar and leave until frothy. Melt 25 g/1 Oz of butter, and add to the flour; mix to a soft dough. Knead lightly, cover and leave to prove for 30 minutes.

2. Knead the dough again and roll into a rectangle. Divide the remaining butter into three portions. Dot one portion over the top two-thirds of the dough. Fold up the bottom third of the dough and then the top third down on this. Press the edges together, and give a quarter-turn to the dough. Roll out again and repeat the process twice more. Between each rolling, cover the dough and leave in a cool place for 10 minutes.

3. Heat the oven to 230C / 450/mark 8.

4. Roll the dough out thinly and cut into triangles with 15-cm bases and 23-cm sides. Place a few pieces of chocolate at the base of each triangle and roll up from the base. Curl the ends to form a crescent. Place on lightly greased baking sheets, cover and leave to prove for 20 minutes. Brush with beaten egg and bake for 15 minutes. Cool on a wire rack and eat freshly baked.

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Chocolate Horseshoe Ring Recipe

Ingredients for Chocolate Horseshoe Ring Recipe

225 g/ 8 Oz strong plain white flour

Pinch of salt

40 g / 1 ½ Oz butter

15 g/ ½ Oz fresh yeast or 7g dried yeast

1 tsp sugar

4 tbsp warm milk

1 egg, beaten

100 g/4 plain chocolate

50 g/2 Oz flaked almonds

50 g/2 Oz seedless raisins

175 g icing sugar

Grated chocolate to decorate

Preparation Method of Chocolate Horseshoe Ring

1. Sieve the flour and salt into a bowl. Rub in 25 g/1 Oz of the butter until the mixture resembles fine breadcrumbs. Mix the fresh yeast with the sugar and add to the lukewarm milk or sprinkle dried yeast with milk on the sugar and leave until frothy. Add to the flour with the egg and mix well. Knead until smooth, cover and leave to prove for 45 minutes.

2. Heat the oven to 220 C / 425 F/ mark 7.

3. Chop two-thirds of chocolate finely and grate the rest. Mix the chopped chocolate with the almonds and raisins. Knead the dough again and roll out into a rectangle 40 × 20 cm. Melt the remaining butter and use to brush over the dough. Sprinkle with the filling and roll up firmly, starting with one long side. Seal the edges by pinching firmly. Left onto a greased baking sheet and form into a horseshoe, with the join underneath. Cover and leave to prove for 30 minutes. Bake for 30 minutes. Cool on a wire rack. Melt the icing sugar with a little water and spread on top, and then sprinkle with grated chocolate. Leave to set. Now Chocolate Horseshoe Ring Recipe ready  to serve. 

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Crunchy Honey Grains Recipe

As well as making a delicious breakfast cereal with milk or cream, Crunchy honey can be used to make a quick crumble topping for cooked fruit or sprinkled over creamy fools or ice cream.

Ingredient For Crunchy Honey Grains

Serves 6

125 g/4 oz rolled oats

125 g/4 oz buckwheat (roasted or plain)

50 g/2 oz unsweetened desiccated coconut

25 g/1 oz sesame seeds

25 g/1 Oz kibbled wheat

30 ml/2 tbsp sunflower oil

30 ml/2 tbsp clear honey

50 g/2 oz chopped nuts or sunflower seeds (optional)

50 – 125 g/2 – 4 oz raisins (optional)

Preparation method

1. Heat the oven to 190C/375F/gas 5. Put the oats, buckwheat, coconut, sesame seeds and kibbled wheat into a large bowl and add the oil and honey. Using a fork or your fingers, work the honey and oil into the dry ingredients until they are coated.

2. Spread the crumb mixture over 1 large or 2 small baking sheet. Bake for 15-20 minutes, stirring the mixture with a fork every 5 minutes, until golden brown and crisp. Leave to cool on the trays.

3. Add the nuts or sunflower seeds and raisins, if wished. Store the mixture in an airtight jar for up to 3 weeks

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American Spoon Bread Recipe

How to make Spoon Bread Recipe

Americans spoon this bread straight from the tin and eat it with butter as an accompaniment to a meal. The breed may also be turned out to cool on a wire rack, then sliced and buttered.

Ingredients

Make one 900g loaf

350 g/ 12 Oz whole-meal flour

225 g/ 8 Oz cornmeal

1 tsp salt

15 g/ ½ Oz fresh yeast or

7 g/ ¼ Oz dried yeast

2 tbsp clear honey

250 ml/ 8 FL Oz warm water

250 ml / 8 FL Oz warm milk

1 tbsp oil

1 egg, beaten

Preparation Method

1. Stir the flour, cornmeal and salt together. Mix the fresh yeast and honey and add to the lukewarm water or sprinkle the dried yeast on the water with the honey and leave until frothy. Add to the flour with the lukewarm milk, oil and beaten egg. Beat well, cover and leave to prove for 30 minutes.

2. Heat the oven to 180 C 350 F mark 4.

3. Stir the batter well and put into a greased 900 g / 2 lb loaf tin. Cover and leave to prove for 20 minutes then bake for 50 minutes. Now American spoon bread ready.

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Baked Potatoes in Four Flavor Recipe

How to Make Baked Potatoes in Four Flavor Recipe

Ingredients

4 large baking potatoes

Preparation method

1. Wash the potatoes thoroughly and prick the skins with a fork.

2. Cook on full power for 20 minutes, then allow to stand for 5 minutes. Test with a fork: the cooking time will depend on the size of the potatoes. One potato will take 5 – 7 minutes depending on size but several will, of course, take longer.

Baked potatoes with sour cream and chives

Halve the cooked potatoes and scoop out the center into a bowl. Mix with 1 cup / 225 ml / 8 FL Oz sour cream and 2 tbsp chives. Season well with salt freshly ground pepper. Mix and replace the filling. Reheat in the microwave for 4 minutes on full power.

Baked potatoes with vegetable chili

Halve the cooked potatoes and scoop out a little of the center. Mix the potatoes with the vegetable chili, refill the potatoes and reheat for 5 minutes on full power.

Baked potato nests

Halve the cooked potatoes, scoop out the flesh into a bowl. Mix with ½ cup / 50 g/ 2 Oz grated cheese, 2 – 3 tbsp milk, salt and freshly ground pepper and 2 tsp chives. Cream the mixture together until fluffy. Fill the potatoes; make a hollow in each potato with the back of a tablespoon. Brush with melted butter. Break 1 egg for each halved potatoes into a cup and slip into the hollow. Prick the yolk with a sterilized skewer or large needle. Return four potato nest to the microwave and cook on full for 2 minutes, and stand for 2 minutes. Cook the other four half potatoes and serve with a green vegetable for a more substantial meal.

Saucy baked potatoes.

Make 1 ¼ cups / 300 ml / ½ pt cheese sauce. Chop 1 cup / 100 g/ 4oz mushroom finely and mix with the cheese sauce. Cut a thin slice from the top of each potato, scoop out some of the flesh and the squash rest of the potato in its skin. Fill with mushroom sauce, top with a slice of cheese and reheat for 5 minutes on full power.

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How to Make Pizza at Home in Microwave

Making pizzas using the micro oven to prove the dough is even faster than making a pie or a flan. However the pizza is better cooked in a conventional oven for a crisp crust. A special browning dish is available in the shape of a pizza which will give a crisp base if the dish is heated for 5 minutes, then brushed over with oil. This is also useful for reheating frozen pizzas. If using dried yeast, follow the manufacturer’s directions if they conflict with recipe directions below.

Ingredients for Pizza

4 cups / 450 g/ 1 lb strong plain (all purpose) flour

1 tsp salt

 15 g/ ½ Oz fresh (compressed) yeast or

1 envelope dried (dry active) yeast and ½ tsp sugar

1 tbsp oil

1 ¼ cups / 30 ml/ ½ PT tepid water

How to Prepare Pizza

1. Sift the flour into a bowl with the salt. If using fresh yeast, cream the yeast with a little of the water. If using dried yeast, mix the sugar with the water. Whisk, and leave for 10 – 15 minutes to froth.

2. Add the yeast, oil and water to the flour and mix to smooth elastic dough on a floured board. Knead for 5 minutes, or until the dough is smooth and elastic. Clean the bowl, return the dough to it and cover with cling film (plastic wrap). Turn on full power for 15 seconds and then allow to stand for 10 minutes.

3. Microwave the dough for a further 15 seconds and allow to stand for another 10 minutes. Repeat this 15 second burst once more leaving to stand as before.

4. The dough should now have doubled in size and is ready to be made into pizzas.

Note: Dough can also be made with whole-meal (whole-wheat) four, half whole-meal (whole-wheat), half white flour.

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Pizza Napoletana Recipe

How to Make Pizza Napoletana Recipe

Ingredients for Pizza Napoletana

4 round bread dough, about 20 cm (8 in) in diameter

¼ cup/ 50 ml/2 FL Oz olive oil

1 garlic clove, peeled

2 ×14 Oz /425 g/ 14 Oz cans tomatoes

Salt and freshly ground black pepper

2 tsp chopped basil

24 black olives

225 g/ 8 Oz Mozzarella cheese, sliced

How to prepare Pizza Napoletana

1. Preheat a conventional oven to 220 C/450 F/ gas Mark 8.

2. Oil 2 baking (cookie) sheet or 4 flan rings. If you use flan rings you will have a deep dish pizza. For a thin pizza, roll out the dough thinly and shape into round on the baking (cookie) sheets. Brush the dough with olive oil.

3. Rub the dough with a cut clove of garlic. If you like a stronger flavor, crush the remainder into the tomatoes.

4. Mash the tomatoes with a wooden spoon and season well with salt and pepper. Add the chopped basil. Cover the rounds of dough with the tomato mixture. Arrange the black olives and Mozzarella cheese over the top.

5. Brush the pizza with oil. Bake thin pizza for 12 minutes and for thicker pizzas reduce the oven temperature to 180 C/350 F/Gas Mark 4 and bake for a further 10 minutes.

Note: it is possible to cook a quick pizza in the microwave but it must be eaten quickly or the dough will become tough. Take a browning dish or pizza tray and heat for 4 – 5 minutes at full power. Brush with oil, lay the dough in the dish, cover it with the filling and cook on full for 5 minutes. Allow to stand for 3 minutes. The pizza is tasty but looks rather pale.

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Beef Goulash Recipe with Yogurt

Beef Goulash Recipe

How to cook Beef Goulash Recipe with Yogurt

Ingredients for beef goulash

Serves 4

1 kg / 2 lb lean braising steak

2 oz/ 50 g flour

½ tbsp paprika

2 tbsp oil

2 cloves garlic, crushed

1 tbsp tomato paste

2 onions, sliced

600 ml/ 1 pint hot beef stock

1 bay leaf

200 g/ 7 oz tomatoes, mashed

4 tabs yogurt

2 tabs parsley, chopped

How to make beef goulash

1. Cut the meat into bite-sized cubes. Mix flour and paprika together and toss meat in mixture.

2. Heat a browning dish on full power according to manufacturer’s instructions. Pour oil into dish and cook on full for 1 minute. Add beef and cook for 5 minutes on full, turning frequently to brown all sides.

3. Place meat in a casserole with garlic, tomato paste, onion, stock, bay leaf and tomatoes. Cover and cook on full for 45 minutes until beef is tender. Leave to stand for 5 minutes.

4. Spoon over yogurt and serve garnished with parsley. The dish goes well with noodles or mashed potatoes.

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Piperade Recipe with eggs

Piperade of the Basque specialty without ham is easy and delicious cooked in the microwave oven.

How to make Piperade with eggs

Ingredients for piperade

Serves 4

¼ cup/50 ml/2 FL Oz vegetable oil

1 garlic clove

1 small onion, peeled and diced

2 shallots, sliced

1 sweet capsicum, deseeded

1 green capsicum, deseeded

1 bouquet garni

1 bay leaf

2 large tomatoes, skinned

Salt and freshly ground black pepper

8 eggs

2 tbsp / 25 g/ 1 Oz butter, cut into small pieces

How to prepare piperade

1.  Heat the vegetable oil in a browning dish. Slightly crush the garlic clove but leave it whole and add it to the dish. Cook for 30 seconds at full power in the oil.

2. Add the onions and shallots to the garlic and cook on half power for 6 minutes.

3. Prepare the capsicum by pouring boiling water over them in a bowl and leaving them to stand for 2 minutes. If preferred, prepare them the traditional way by charring under a hot grill (broiler) and then removing the flesh from the skin. Chop the capsicums very finely by hand or in a food processor, taking care not to liquidize them completely. Add them to the onion and cook on full power for a further 5 minutes with the bouquet garni and bay leaf.

4. Remove the seeds from the tomatoes, chop finely and add to the vegetable mixture. Season well and cook on full for a further 5 minutes.

5. Beat the eggs in a bowl with ¼ cup/ 5 ml/ 2 FL Oz water. Add the butter.

6. Remove the bouquet garni, bay leaf and garlic from the tomato mixture and stir in the eggs. Cook on full power for 4 minutes, remove and mix well.

7. Return to the microwave oven, cook for a further 4 minutes. Remove and stir again. If the mixture is too liquid, cook for a further 2 minutes and test after stirring now piperade is ready.

Note: Remember that the mixture thickens very quickly at this stage and the delicious, creamy eggs can toughen if microwaved for a few second for a few second too long.

To serve

Sprinkle with chopped shallots and triangles of toast. This dish can also be used to fill savory pastry shells and is particularly good as a starter.

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How to Reduce the Risk of Developing Breast Cancer

Breast cancer is a kind of cancer which affect breast tissue. It originates in the inner lining of milk duct or lobules, which supply the milk. Breast cancer is very common and dangerous disorder in women all over the Wolds. A large number of women suffering from breast cancer. Many factors are involved in the development of breast cancer. You can reduce the risk of breast cancer by some changing in the daily lifestyle. There some tips which help you against breast cancer development which include.

How to Reduce the Risk of Developing Breast Cancer

Eat healthy diets

There are some ingredients that are part of our daily diets become the cause this kind cancer. We can reduce this risk by, some changing in our daily diets. Eat vegetables, fruits and low sugared drinks. Eat fish, chicken breast and whole grain these products contain in lean protein, which best for the protection of breast cancer. Use vegetable oil instead animal oil.

Avoid becoming overweight

Obesity associated with breast cancer, especially after menopause, this period the breast cancer mostly occurs in women. So, control your weight and reduce breast cancer possibilities.

 Keep physical activities

Physical activity is utmost need to reduce risk breast cancer. According to a research those women who do 30 minutes exercise five days in a week they can reduce the breast 10 – 30 percent.

Cut the alcohol drinking

Alcohol is another factor which raises the risk of breast cancer. So, it is better to quit the alcohol drinking or limit to only one drink in a day.

Breast feeding

Breast feeding is another thing which helps in the protection of breast cancer. Those women who breast-feed their baby at least one year, they have low chance the development of breast cancer as compared to women who not breastfeeding their babies.

Quit smoking

According to a study that long-term use of smoking can be causing breast cancer. So, quitting smoking you can also reduce the breast cancer possibilities.

Taking green tea

Drinking green tea with regularly associated with a reduction of breast cancer. Green tea is a good thing to reduce the breast can risk.

Take estrogen-blocking drugs.

Women who have a family history of breast cancer or those women, who are over age 60 years, they should talk to their doctor about the pros and cons of estrogen-blocking drugs such as tamoxifen and raloxifene.

Use the aromatase inhibitor exemestane

According to a study that the uses of exemestane reduce the risk of breast cancer 65 percent, especially in postmenopausal women, so talk your doctor about that.

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Rich Shortcrust Pastry with Butter Recipe

Rich Shortcrust Pastry with Butter Recipe

Ingredients

Make 2 × 7 Flan cases

3 cups/ 350 g/ 12 Oz plain (all purpose) flour

¾ cup / 2 tbsp / 200 g / 7 Oz block margarine or butter

1 egg yolk, 

2 tbsp water

Preparation Method

1. Preheat a conventional oven to 400 F/ 200 C/ Gas Mark 6.

2. Sift the flour into a bowl and cut the fat into small pieces. Rub it in with the fingertips until the mixture resembles fine breadcrumbs. Make a well in the center of the mixture and drop in the egg yolk with half the water. Mix with a round-bladed knife (metal spatula), adding the remaining water gradually until the pastry forms a dough a dough which leave the bowl clean. Knead lightly, wrap in cling film (plastic wrap) and refrigerate for 10 minutes.

3. Arrange the flan rings on plastic baking (cookie) sheets or use flan dishes.

4. Roll out half the pastry to fit the ring or dish with 2in/5 cm to spare. Lift the pastry carefully on the rolling pin and ease into the ring. Press gently into the shape of the ring without stretching. Trim the top with the rolling pin or a sharp knife if using a china dish.

5. Prick the bottom with a fork and line a round of grease-proof (non-stick baking) paper. Cover with baking beans and cook in the for 15 minutes. Remove the baking beans and cook for a further 10 minutes.

Note: It is possible to cook the pastry in a plain china flan dish in the microwave oven but the resulting pastry is less attractive.

To do this, cover the edges of the flan with a thin strip of foil to prevent drying out. Cover the flan with kitchen towels and cook for 4 minutes on full power. Remove the foil and paper and cook for a further 2 minutes.

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Armenian Lamb with Pilaf Recipe

Ingredients for Armenian Lamb

1 kg / 2 lb fillet end leg of lamb

1 tbsp oil

25 g/ 1 Oz butter

2 onions, chopped

2 cloves garlic, chopped

25 g/ 1 Oz flour

1 tsp ground cumin

½ tsp ground allspice

2 tbsp tomato paste

300 ml/ ½ pint hot chicken stock

Salt / freshly ground black pepper

Ingredients For pilaf

40 g/ 1 ½ Oz butter

1 small onion, chopped

250 g / 8 oz long-grain rice

450 ml / ¾ pint hot chicken stock

Salt / freshly ground black pepper

75 g/ 3 Oz currants

75 g/ 3 Oz almonds, blanched and chopped

Preparation Method

1. Remove meat from bone and cut into bite-sized cubes.

2. Pour oil into a bowl, add butter and cook for 1 minute. Stir in onion and garlic and cook for 3 minutes. Add the meat and cook, for 3 minutes.

3. Stir in the flour and add remaining ingredients. Cook, covered, for 10 minutes. Allow to stand for 15 minutes, then cook for a further 6 minutes.

4. To make the pilaff, place the butter in a large shallow dish and cook for 1 minute. Stir in onion and rice and cook for 4 minutes.

5. Add stock and seasoning and cook for 15 minutes or until rice is fluffy, adding extra stock if necessary. Check seasoning and stir in currants and almonds before serving with the lamb..

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Cauliflower and Broccoli Cheese Recipe

How to Make Cauliflower and Broccoli Cheese Recipe

Ingredients

Serves 4

• 1 lb /450 g fresh broccoli, washed or
• ¾ lb /350 g/ 12 Oz frozen pack
• 1 cauliflower, washed
• 2 potatoes, peeled
• 2 ½ cups/ 600 ml/ 1 pint Béchamel (white) sauce
• 2 tbsp 25 g/ 1 Oz butter
• Salt and freshly ground pepper
• ¼ cup / 50 ml/ 2 fl oz milk
• 4 slices cheese
• 1 tbsp crisp breadcrumbs

Preparation method

1. Arrange the broccoli in a round dish with the spears facing into the center and stalks out. Add 4 tsp salted water and cook on full power for 5 minutes, covered.

2. If using frozen, thaw first and only cook for 3 minutes at this stage.

3. Arrange the cauliflower florets in the same dish in a ring when the broccoli is finished and remove to a plate. Cook on full power for 5 minutes and then allow to stand for 3 minutes.

4. While the vegetables are cooking, slice the potatoes thinly, use the food processor if you have one. Make up the béchamel sauce.

5. Arrange the potatoes on the bottom of buttered deep dish. Add salt and pepper to the milk, pour over the potatoes, partially cover with a lid or with cling film (plastic wrap). Microwave full power for 5 minutes; allow longer if the potato slices are chunky. Stand for 3 minutes.

6. Arrange the broccoli spears facing into the center in a ring, alternating with the cauliflower.

7. Pour over the well-seasoned Béchamel sauce and microwave for 10 minutes on full power. Sprinkle with freshly ground pepper and cover with the slices of cheese. Microwave on full for 2 minutes or until the cheese has brown under the grill (broiler), if liked. Allow to stand for 2 minutes and then serve while the cheese is still soft.

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Danish Pastry Recipe with Fillings and Shapes

Make Danish Pastry Recipe with Fillings and Shapes

Ingredients

Makes 16

225 g/ 8 Oz strong plain white flour

Pinch of salt

25 g / 1 Oz lard

15 g / ½ Oz fresh yeast or

7 g / ¼ Oz dried yeast

1 tsp sugar

1 tbsp water

1 egg, beaten

150 g/ 5 oz butter

Egg wash

1 egg

2 tsp sugar

For filling

Almond paste (see below)

Custard filling or spice filling (see below)

Glace icing (see below)

Preparation Method

1. Sieve the flour and salt into a bowl and rub in the lard. Mix the fresh yeast and sugar with the lukewarm water (or sprinkle the dried yeast in the water with the sugar and leave until frothy). Add to flour along with the egg and mix to soft dough. Knead very lightly until smooth. Cover and leave to stand for 10 minutes.

2. Cream the butter until soft. Roll out the dough into a 25-cm square. Spread the butter in a rectangle down the center of the dough. Fold in the unbuttered sides so that they just overlap; seal the bottom and top. Roll into an oblong three time as long as it is wide. Fold evenly into three. Cover and leave to rest in a cool place for 10 minutes. Turn the dough and roll out again. Fold and rest 10 minutes. Repeat this process twice more, then rest the dough for 10 minutes and roll out ready to use and eat the oven to 220 C/425 F/ mark &.

3. Prepare the egg wash by beating together the egg, sugar and water. Shape the dough in one of the following ways:

Crescents Shape

Roll the dough into two 23-cm circles and cut each into eight sections. Put the chosen filling in the center of each piece. Roll up towards the point and curl into a crescent. Place on lightly greased sheets and brush with egg wash.

Pinwheels Shape

Roll out the dough to an oblong and spread with the spice filling. Sprinkle with currants or peel. Roll up like a Swiss roll and cut into 2.5-cm slices. Place on lightly greased baking sheets, cut side down, and brush with egg wash.

Twists Shape

Prepare the dough with spice filling and fruit as for pinwheels. Fold the dough into three. Cut into 16 strips parallel to the open sides. Twist each strip parallel to the open sides. Twist each strip, place on lightly greased baking sheets, and brush with egg wash.

Envelopes Shape

Cut the dough into 7.5-cm squares. Put the chosen filling in the center of each square. Fold four corners to the center and press down well. Place on lightly greased baking sheets and brush with egg wash.

Cover the pastries and leave to prove for 20 minutes, then bake for 15 minutes until golden brown. Ice with glace icing or brush with a little apricot jam while still hot. Leave to cool.

Custard Filling For Danish pastries

1 egg yolk

1 tbsp sugar

1 plain flour

150 ml/ ¼ pint milk

A few drops of vanilla essence

Blend together the egg yolk, sugar, flour and milk. Cook over a low heat until thick and creamy and flavor with a few drops of vanilla essence. Use as required in the recipe above.

Spice Filling For Danish Pastries

25 g/ 1 oz butter

25 g/ 1 icing sugar

1 tsp ground cinnamon

Cream together the butter, icing sugar and cinnamon. Use as required in the recipe opposite.

Almond Paste Filling for Danish Pastries

50 g / 2 Oz ground almonds

175 g/ 6 Oz icing sugar, sieved

1 egg white

Mix the grounds, icing sugar and egg white to a smooth paste, adding a little water if necessary.

Glace icing Filling for Danish Pastries

Mix sieved sugar with just enough cold water to give the necessary consistency. 1 ½ -2 tablespoons water will give a soft pouring consistency, while 1 tablespoon water will give a thicker icing which can be spread on Danish Pastries.

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Coulibiac Recipe with Smoked Haddock

How to make Coulibiac Recipe with Smoked Haddock

Ingredients

• 450 g strong plain white flour
• 15 g fresh yeast or 7 g dried yeast
• 1 tsp sugar
• 150 ml warm milk
• 1 tsp salt
• 100 g butter, melted
• 3 eggs, beaten
• For filling
• 450 g cooked smoked haddock
• 3 hard-boiled eggs
• 175 g cooked rice
• salt and pepper

Preparation Method

Sieve the flour into a bowl, then remove 100 g of the flour to a smaller bowl. Mix the fresh yeast with the sugar and add to the lukewarm milk or sprinkle the dried yeast on the milk with the sugar and leave until frothy. Add this yeast liquid to the smaller amount of flour and beat until smooth. Cover and leave to prove for 30 minutes. Add to the remaining flour with the salt, butter and eggs, and mix to a soft dough. Knead well, cover and leave to prove for 1 ½ hours.

Heat the oven to 220 C / 425 F or mark 7.

Roll the dough into a square 1 cm thick. Prepare the filling by flaking the fish and mixing with the chopped eggs and rice: season well with salt and pepper. Put into the center of the dough and fold into a parcel, sealing the join with beaten egg yolk. Place on greased baking sheet with the join underneath. Glaze with egg yolk and cut two slits in the top. Bake for 45 mutes. Serve hot or cold.

Salmon may be used instead of haddock, and sliced mushrooms may be added to the filling. This is a Russian recipe.

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Vegetable Loaf Recipe

Make Vegetable Loaf Recipe

Ingredients

Serves 6

½ lb/ 225 g/ 8 Oz broccoli spears

2 carrots, grated

3 celery stalks, tops discarded

2 tbsp / 25 g/1 Oz butter

2 tbsp / 25 g/ 1 Oz flour

3 eggs

Salt and pepper

¼ tsp paprika

¼ tsp mustard powder

½ cup/100 g/4 Oz cottage cheese

1 cup/100 g/4 Oz grated Cheddar cheese

2 tomatoes, skinned

2 shallots, washed and trimmed

Preparation Method

1. Arrange the broccoli spears in a ring on a shallow dish with heads to the center of the dish. Sprinkle with 2 – 3 tbsp water, cover and cook for 8 minutes at full power.

2. Remove the dish, arrange the grated carrot in heaps and celery in 1 inch pieces between the stalks. Cover and cook for 5 minutes at full power, drain.

3. Melt the butter for 1 minute in a bowl at full power, then stir in the flour. Gradually beat in the eggs and season them well with salt, pepper, paprika and mustard. Beat in the cottage cheese and then the grated cheese.

4. Mix the cheese mixture with broccoli, celery and carrot. Cook on full power for 3 minutes, stir well.

5. Butter a glass loaf pan or a rectangular china terrine dish. Cover the bottom of the dish with the sliced tomatoes and chopped shallots, then arrange half the cooked mixture in the dish. Pour on the remaining mixture, cover and cook on full for 3 minutes. Turn power to half, defrost, cook for a further 6. Allow to stand for 3 minutes.

6. Test to make sure the mixture is cooked. Unmold the dish onto a heated plate and taste the dish onto a heated plate and test the bottom with a fork.

Cut into slices and serve tomato sauce and new potatoes.

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Eggs Florentine Recipe

Make Eggs Florentine Recipe

Ingredients

Serves 4

Half quantity creamed spinach recipe

4 eggs

Salt and freshly ground pepper

4 tbsp cream

Preparation method

1. Prepare the creamed spinach. Butter four ramekin (individual chins) dishes and divide the spinach between them.

2. Make a well in the center of each dish with the back of a spoon. Break the eggs into a cup one at a time and slide each into a bed of spinach. Prick the yolks with a sterilized needle, season with salt and pepper and carefully pour the over the top.

3. Stand the dishes in a deep glass dish. Pour some boiling water around them. Cook in the microwave oven for 4 minutes at full power. Check to see if the eggs are cooked;  if not, cook for a further 1 minute or to taste.

Note. If cooking the dishes individually, check after 1 ½ minutes.

To serve Eggs Florentine

Sprinkle with chopped parsley and triangles of toast.

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Homemade Croissants Recipe

How to make Homemade Croissants Recipe

The croissant is a kind of bread. It is shaped like a crescent moon this reason it's called croissant. It is usually a served at breakfast. It is also called a crescent. It can also be called a crescent roll, although a crescent roll may be smaller. It is made of a variety of puff pastry.

Ingredients

• 450 g/ 1 lb strong plain white flour
• 2 tsp salt
• 25 g/ 1 Oz lard
• 25 g/ 1 Oz fresh yeast or 15 /1 Oz dried yeast
• 1 tsp sugar
• 250 ml/ 8 FL Oz water
• 1 egg, beaten
• 175 g/6 Oz butter
• Egg wash
• 1 egg
• 1 tbsp water
• Pinch of sugar

Preparation method

1. Sieve the flour and salt into a bowl and rub in the lard. Mix the fresh yeast and sugar with the lukewarm water or sprinkle the dried yeast on the water with the sugar and leave until frothy. Add to the flour with the beaten egg and work to a soft dough. Knead well until smooth. Roll out the dough into a rectangle 50 × 20 cm.

2. Soften the butter by mashing with a knife and divide into three portions. Dot one portion of butter over two-thirds of the dough. Fold the bottom third of dough upwards, then the top third downwards. Turn the dough so that the fold in on the right-hand side. Roll out the dough to the same size and repeat the process of dotting with butter, folding and rolling, twice more. In between the processes, wrap the dough and leave to rest in a cool place for 10 minutes each time. After the last folding, cover and leave in the refrigerator for 30 minutes.

3. Roll out to a rectangle, fold and roll again. Repeat this three times, then roll into a rectangle 55 × 33 cm. Cover and leave to stand for 10 minutes. Trim the edges with a sharp knife to give a neat rectangle, then divide lengthwise into two rectangles. Cut each strip into six triangles with a 15-cm base. Make up egg wash by beating together the egg, water and sugar. Brush the triangles with egg wash and roll up loosely towards the point, finishing with the top underneath. Curve into crescent shapes.

4. Heat the oven to 220 C/ 450 F or mark 7. Place the croissants on lightly greased baking sheets, cover and prove for 30 minutes. Brush with egg wash. Bake for 15 minutes. Cool on a wire rack. Serve warm.

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Chocolate and Hazelnut Cake Recipe

How to make Chocolate and Hazelnut Cake Recipe

Ingredients

Serves 10

• 100 g/ 4 Oz cup molasses
• ½ cup/ 100 g/ 4 Oz butter
• 1 ½ cups/ 175 g/6 Oz self-raising or plain flour with
•  ¾ tsp baking powder added
• 6 tbsp /50 g/2 Oz cocoa powder
• ½ cup /100 g/4 Oz brown sugar
• ¼ cup/50 Oz hazelnuts, chopped
• 2 eggs, beaten
• 1 tsp vanilla essence (extract)
• 150 m/ ¼ pint cream
• For Decoration
• 5/8 cup/ 150 ml / ¼ pint cream, whipped
• Chocolate flake

Preparation method

1. Line a 19 cm / 7 ½ inch round dish with greased waxed paper.

2. Rub the molasses and butter into the flour and cocoa. Stir in the sugar and hazelnuts. Beat in the other ingredients and spread mixture evenly in dish.

3. Cook for 6 minutes, giving dish half turn half-way through cooking time. Allow to cool for 10 minutes before turning our onto a wire rack to cool completely.

4. Decorate with rosettes of cream and chocolate flake.

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Grapefruit Orange and Lemon Marmalade Recipe

Make Grapefruit Orange and Lemon Marmalade Recipe

This easy, cleaner way of making delicious grapefruit oranges & lemon marmalade only needs stirring occasionally. However, it is essential that the sugar is dissolved by stirring before boiling for a second time.

Ingredients

Makes 6×1 LB / 450 G/1 Lb jars

1 lb /450 g/ oranges

1 grapefruit

2 lemons

7 ½ cups/1.7 1/3 pt water

3 lb /1.4 kg/3 lb sugar

Preparation Method

1. Cook the grapefruit oranges & lemon in two batches in the microwave oven on full power for 3 minutes each.

2. Cut the fruit in half and squeeze out the juice. Slice the skins with a sharp knife or the small slicing blade for a food processor. Put the pips (seeds) in a piece of muslin or fine rinsed cloth and tie the top the bag securely.

3. Use a large bowl or 4 quart/4 L/7 pot casserole. Place the pips (seeds), sliced skin and water in it, turn to full power and heat the water for 45 minutes.

4. Stir in the sugar until it is dissolved. If necessary, give it a three minute burst of full power, remove and stir to dissolve the sugar. Use oven gloves, gloves, as the bowl of fruit will be hot and needs handling carefully.

5. When the sugar has dissolved, replace the bowl and microwave at full power for 1 hour. Stir after 10 minutes, skin any foam the surface and continue cooking.

6. Test for setting on a cold pate: if a spoonful of marmalade wrinkles after 1 minute, it has reached setting point and is ready.

7. Ladle into warm sterilized jars, seal and label.

Variation

Orange marmalade: use 2 lb/ 1 kg Seville, (bitter) oranges and 1 lemon. Make as above.

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Lemon Curd Recipe with Egg Yolks

Lemon Curd Recipe with Egg Yolks

Make Lemon Curd Recipe with Egg Yolks

Ingredients

Makes 1 ½ LB/ 750 G

2 cups/450 g/1 lb sugar

4 lemons, rind grated, juice squeezed

¾ cup/175 g/6 lb butter

6 eggs, beaten

Preparation method

1. Put the sugar in a glass bowl.

2. Mix the butter into the sugar and cook on full power for 1 minute.

3. Add the rind and juice of the lemons to the butter and sugar and mix well. Strain in the beaten eggs, whisking the mixture well.

4. Cook on full power for 2 minutes, remove and stir well. Return to the oven and cook for a further 6 minutes, removing every 2 minutes to stir.

5. Test the mixture to see that it is smooth and thick. Pot in sterilized jars and store in a cool place.

To serve lemon curd

Lemon curd has a limited shelf life and is best eaten within two weeks unless kept in the in the refrigerator.

Variation in lemon curd

Use egg yolks to make the curd if you have an excess, using two whole eggs and 4 egg yolks.

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How to Care your Nails in Winter 2015

Nails care are very important in winter season.  There are chances that your nails get dry, breakage and loss moistures. So, that question arises how to take care the nails in the winter?  Yes, there are some effective techniques, which help you to take care your nail in winter season and maintain its moisturizing and shine.

How to Care your Nails in Winter 

Wear woolen Gloves

It is our first tips to take care the nail in winter. Buy a pair of woolen gloves. Wear these gloves in cold winds or you go outside.  This a best technique to protect nails and hand skin from harsh weather. In this method you not only protect your nails from damage, but also help you prevent hands from chapped.

Eat Vitamin A rich food.

This is the second tip to take care nails in the winter. Eat vitamin A rich food, this nutritional tip for nails care in winter. Take vitamin A rich food help to make your nails strong, healthy and pretty, vitamin A also very important for skin health. So, eat vitamin A food during the winter season. Fresh vegetables, fish, pumpkin seeds and almond are richest food of vitamin A. Eating of these foods maintain your nails health. 

Like vitamin A, calcium is also essential for better health of nails and skin. Milk, eggs, spinach are calcium rich foods.

Drinking the proper amount of water

Most the people don't drink the proper amount of water in cold weather. This a reason of dehydration dryness of nails and skin. So, drink a proper amount of water in winter season to maintain nails skin freshness. Health experts recommend seven to eight of water in a day

Conditioning your nails

This another very important tips for care your nails in the winter. Apply olive oil in your nails, this very effective for better health of nails and prevents nails from damage and dryness. So, select a best conditioner for your nails. This very beneficial for nails in winter season. 

Beauty Manicure

Girls are well known about manicures. Manicure is a best thing to protect your nails from cold weather. There are different kinds of manicures. Select your favorite types of manicures and change every fifteen days during the winter season.

Take some warm water and fill with rose petals and soak your hand in it. Or apply cream on nails and massage gently.

We hope you like this nails care tips and must be trying these techniques for your nails.

  

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Strawberry Jam Recipe

How to make Strawberry Jam Recipe

Ingredients

Make 4 × 1 lb/450 G/1 LB jars

5 ½ cups/ 1 kg/2 lb strawberries, hulled

1 lemon, juice

4 cups/1 kg/2 lb sugar

Preparation

1. Put the strawberry in a large bowl or casserole with the lemon juice and cook for 5 minutes on full power. Mash the strawberries slightly with a wooden spoon.

2. Add the sugar and stir well. Cook for 3 minutes on full power and stir again. Cook on full for a further 3 minutes and stir to check the sugar is dissolved. If necessary, cook for a further 2 minutes on full power.

3. Cook for another 6 minutes on full power, stir round thoroughly and cook for a further 6 minutes on full power.

4. Test on a cold plate; the jam should wrinkle after 1 minute. If not, cook for another 2 minutes on full power.

5. Pour or ladle into sterilize jars, seal and label.

Variation in strawberry jam

Cook as for strawberry jam but once the sugar has dissolved, cook for a further 15 minutes on full power.

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Easy Hummus Recipe with Tahini

Hummus Recipe

How to make Easy Hummus Recipe with Tahini

Hummus good appetizer dish. Hummus very popular dish in middle eastern it usually serves with pita bread and also enjoy full with grilled chicken, fish.

Hummus recipe have significant nutrition benefits its reach from many types vitamins and minerals and dietary fibers. Today we make hummus recipe with easy and simple method.

Ingredients

2 cup/8 Oz chickpeas

1 bouquet garni

1 small onion, peeled

2 garlic cloves, peeled

2 lemons, juice

2 tbsp/ 50 g tahini paste

4 tbsp olive oil

Salt and freshly ground pepper

1 tbsp parsley

1 tomato, sliced

Preparation Method

1. Soak the chickpeas for at least 6 hours and then drain them.

2. Place the chickpeas in a large dish with 1 ¾ put water, bouquet garni and the sliced onion. Microwave for 20 minutes on full power. Leave to stand for 5 minutes, and then cook for a further 25 minutes, or until the peas are cooked and soft. Drain and allow to cool.

3. Put all the other ingredients except the parsley in a blender or food processor. Gradually add the chickpeas to the other ingredients until they make a smooth paste. Taste for seasoning.

4. Arrange the hummus in a dish, and sprinkle with a little extra olive oil.

To serve hummus recipe

Garnish with a spring of parsley and tomato slices and serve with warm pita bread.

Nutritional value per 100 g

Energy 695 KJ, Carbohydrates 14.3, Fat 9.6, protein 7.9

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