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I slow grilled 2 beautiful 16oz.Range fed Fillet Mingnons,steamed asperauguss, baked potato and salad then my wife says to me,(I want last nights Tandoori chicken left overs):scratch:
So I'll be a drinking a couple of Moretti's while I try to understand this.:mental:BTW lots of sour cream,butter, mushrooms and crumbly blue cheese dressing.
I presume that you gave her a slap and told her to eat it or wear it!! ;)
Marco.
I think you should change your name to BIG DINNER MAN...you could feed a family of four with that lot:lol:
During these balmy days, we’ve been living on salads of various types. Here is a simple recipe for a rice salad I like to make.
Ingredients
300g long grain rice
2 cupful garden peas (frozen ones are fine)
300g sweetcorn niblets
1/3 cucumber
120g Italian salami (I use 40g salami Milano, 40g salami Ungherese and 40g salami Napoli)
1 handful of pine kernels
1 handful sunflower seeds
A few capers (optional)
Step 1
Play some Mozart on your audio system and turn it up so you can hear it clearly in the kitchen.
Step 2
Thoroughly wash the rice and add it to a large pan of boiling water. Turn down the heat so the water is simmering. Cook for 15 minutes, periodically removing the starch that floats on the surface. (If you don’t do this, the rice will stick together)
Step 3
Whilst the rice is cooking, cook the peas in a steamer for a few minutes.
Step 4
Cut up the salami slices into short strips, and cut up the cucumber into small pieces.
Step 5
When the rice has cooked, empty the pan into a large sieve and wash with boiling water.
Step 6
Distribute the rice into three vegetable dishes and gently fold in the peas, sweetcorn, cucumber, salami and seeds.
I don’t add any seasoning, as there is enough salt in the salami, however some fresh black pepper may be added to taste.
Step 7
Place in a fridge to chill overnight.
Enjoy with a glass of chilled sauvignon blanc, chardonnay or pinot grigio.
Anyone for cheesecake? :)
TOFFEE CARAMEL CHEESECAKE
Serves a family of 6 (or one bloke):eyebrows:
Crust
Basic graham cracker crust. Put 1/3 package of honey grahams, 2 oz butter and 1/3 cup of light brown sugar in a food processor and grind it up. Line the bottom of a spring-form pan (the ones with a removable base) with this and put it in the freezer.
Filling
4 packages Philadelphia Original cream cheese,
1 cup sour cream,
5 eggs,
1 1/4 cups granulated sugar,
Juice of 1/4 lemon,
1 tsp vanilla.
Mix all this up in a mixer until it is creamy and smooth. Then add two crushed up Dime bars and fold them into the filling.
Bake at 185C for an hour and 15 minutes. Then cool and refrigerate.
Topping
Make a caramel sauce by cooking a cup of sugar with 1/3 cup of water until it forms a light brown colour. Then remove from the heat and SLOWLY add a cup of heavy cream. It's hot. Don't pour cold cream into it quickly. Then a cut up 4oz butter and stir until melted. Cool.
When the caramel sauce is around 40-50 degrees pour it over the cheesecake, which should still be in the spring form pan. Shave some chocolate over the top and refrigerate the whole thing overnight before serving. It is about as good as cheese cake gets. Not only is it high in fat and cholesterol but also it is also fairly high in carbohydrates. Yummy.:eek:
Cookies For Engineers
Chocolate Chip Cookies
Ingredients:
532.35 cm3 gluten
4.9 cm3 NaHCO3
4.9 cm3 refined halite
236.6 cm3 partially hydrogenated tallow triglyceride
177.45 cm3 crystalline C12H22O11
177.45 cm3 unrefined C12H22O11
4.9 cm3 methyl ether of protocatechuic aldehyde
Two calcium carbonate-encapsulated avian albumen protein units
473.2 cm3 theobroma cacao
236.6 cm3 de-encapsulated legume meats (sieve size #10)
Method:
To a 2-L jacketed round reactor vessel (reactor #1) with an overall heat transfer coefficient of about 100 Btu/F-ft2-hr, add ingredients one, two and three with constant agitation. In a second 2-L reactor vessel with a radial flow impeller operating at 100 rpm, add ingredients four, five, six, and seven until the mixture is homogenous. To reactor #2, add ingredient eight, followed by three equal volumes of the homogenous mixture in reactor #1. Additionally, add ingredient nine and ten slowly, with constant agitation. Care must be taken at this point in the reaction to control any temperature rise that may be the result of an exothermic reaction.
Using a screw extrude attached to a #4 nodulizer, place the mixture piece-meal on a 316SS sheet (300 x 600 mm). Heat in a 460K oven for a period of time that is in agreement with Frank & Johnston's first order rate expression (see JACOS, 21, 55), or until golden brown. Once the reaction is complete, place the sheet on a 25C heat-transfer table, allowing the product to come to equilibrium.
Conclusion:
Slowly macerate using mandible mounted pre-formed calcium matter destructors and allow to dissolve into solution with gastro-intestinal acids.
Now that we have Marrows in the shops, here is a delicious recipe that is a world away from just boiling or stuffing the poor things :eyebrows:
INGREDIENTS
Marrow
Oil or butter
1 large onion
Plain Flour
Half a pint of soured cream
Fresh or dried Dill
Bacon (smoked)
Chorizo (Optional)
Salt & Pepper
Peel, de-seed and roughly grate the marrow. Put in a large bowl, add a couple of tablespoons of salt and leave to stand for at least 30 minutes. This draws the liquid out of the marrow so you can control the consistency of the dish - you don't want to end up with a runny soup!
Peel and finely chop a large onion, sweat it off in some butter or oil in a large saucepan, but do not allow it to brown. Add a couple of heaped tablespoons of plain flour to make a roux paste, but don't make it too thick.
Drain the marrow and place in a clean tea towel. Squeeze as much liquid as is possible from the marrow, then add to the onions/roux mix in the saucepan. Add half of the soured cream and a little water to make the mixture "loose" but not runny. Add seasoning and some dill weed. Fit a lid to the saucepan and simmer gently for around 30 minutes stirring often until the marrow is cooked and tender.
Cut up the bacon and fry until brown and crispy, add to the saucepan just before serving, then add the remainder of the Soured Cream and some more dill weed to refresh the beautiful aroma of this wonderful herb. To add a dash more pep, finely chop up some Chrorizo and add it to the bacon.
Serve with fresh crusty bread and butter.
Lovely :eyebrows:
Yummy and reasonably healthy, this is currently my "signature sandwich..." (I'm rather partial to a sarnie!)
2 slices of seeded or granary bed ~ 150 kcals, 0.6g Fat, 0 Saturated fat
2 slices pastrami ~ 36 kcals, 0.8g Fat, 0.4g Saturated fat
30g Philadelphia Light or similar cream cheese ~ 47 kcals, 3.5g Fat, 2.3g Saturated fat
Baby Spinach, Watercress & Rocket ~ not worth counting!
Salt & Pepper
Total nutritional value: 233 kcals , 4.9g Fat, 2.7g Saturated Fat (<10% RDA for all 3)
Pastrami is a real low-fat, low calorie treat - a great alternative to ham or turkey for a change.
Spread the cream cheese on each slice of bread, add a little salt, and lots of freshly ground black pepper, and then place the slices of pastrami on one side, add a generous amount of the watercress, baby spinach and rocket leaves. Cut into triangle quarters - the only proper way to cut a sandwich, and enjoy! A lovely peppery taste complimented by the smooth creaminess of the cheese and the fresh green leaves.
http://i653.photobucket.com/albums/u...g?t=1279802694
Followed it with a summer-fruit salad of strawberries, grapes, blueberries and fresh pineapple, and a nice cup of Columbia Supremo coffee (black, no sugar = 0 calories, 0 fat.)
Who says losing weight has to be torture? :) (12lbs in the 3 weeks since I "got serious" on 1st July)
If I make a Quiche... do I become gay? :(
I've done that quite a bit lately and people are 'making comments'! :scratch:
Best to make them in secret. :)