~tasha~
Age: 124
6350 days old here
Total Posts: 47628
Points: 0
Location:
United Kingdom, United Kingdom
Golden orange punch ======================
Ingredients 2 litres apple cider 125g soft brown sugar ½ tsp grated nutmeg 3 x 2.5cm cinnamon sticks 6 whole cloves 300ml fresh orange juice 8 oranges, sliced Mint for garnishing
Method 1. Place apple cider, sugar and all the spices into a saucepan and heat gently for three minutes.
2. Add fresh orange juice and bring to a gentle boil for five minutes. Strain, cool and chill.
3. Serve with ice cubes and garnish with orange slices and mint leaves.
Method 1. Combine pineapple and brown sugar in a non-stick frying pan and cook over high heat for about five minutes or until pineapple is golden and slightly caramelised.
2. Serve immediately dusted with the icing sugar, with your favourite ice cream.
~tasha~
Age: 124
6350 days old here
Total Posts: 47628
Points: 0
Location:
United Kingdom, United Kingdom
Japanese prawn rice ====================
Ingredients 4 cups calrose rice (Japanese short grain) 8 cups water 180ml Mizkan Sushi Seasoning (sushi seasoning vinegar) 2 tbsps roasted white sesame seeds, slightly crushed 1 tbsp roasted black sesame seeds, slightly crushed 2 eggs 500g medium prawns, clean, deveined, with heads removed but shell intact 1 tbsp Mizkan Sushi seasoning (for prawn) 1 tbsp soya sauce (for prawn) 1 1/2 cups frozen green peas, blanched in boiling water 10 fresh shiitake mushrooms, pan-fry with pinch of pepper and salt, then chopped 1/2 cup pickled ginger, chopped 1/2 cup chopped spring onion 4 nori sheets (optional)
Method 1. Cook the calrose rice (as per instructions given on the packet) in the rice cooker. Leave it in the rice cooker for 15 minutes when cooked before dishing it out to a tray to leave it for 10 minutes to cool.
2. Sprinkle the Mizkan Sushi Seasoning all over the cooked rice and mix well. Set aside.
3. Blanch the prawns in boiling water for two minutes (or just cooked), drain the prawns and soak them in cold water for a few minutes (change the cold water twice) to prevent them from being overcooked. Shell and cut the prawns into two and pat them dry. Add one tablespoon of Mizkan Sushi Seasoning and one tablespoon of soya sauce to the prawn. Leave them for 15 minutes.
4. Beat the eggs in a bowl with pinch of salt and pepper. Fry the egg omelette with little oil in a non-stick pan thinly. Cut the omelette in very fine strips. Put aside.
5. Mix prawns, mushroom, green pea and chopped pickled ginger to the sushi rice. Make sure they are well mixed.
6. Sprinkle the omelette strips, roasted black/white sesame seeds and spring onion on top of the prawn rice. Eat the rice with soya sauce, wasabe or even some cili padi!
Tip
You can make sushi rice balls by putting aside some prawns (to be put on top of the sushi).
Cut the nori sheets in small square/round for sushi base and some strips to wrap around at the bottom. Roll the rice ball to size of golf balls, flatten one end and put a small piece of nori as base, then wrap the bottom with nori strips, place a prawn and chopped pickle ginger on top, and sprinkle with sesame seed. Alternatively, a mould can be used.
Vegetarians can try using mango strips, fried tofu cubes, cucumber, carrot and mushroom. It is as pretty as it tastes.
~tasha~
Age: 124
6350 days old here
Total Posts: 47628
Points: 0
Location:
United Kingdom, United Kingdom
Green curry paste ==================
Ingredients 1 tbsp coriander seeds 1 tbsp cumin seeds 6 black peppercorns 3 5cm stalks lemongrass, chopped ½ cup coriander leaves 1 5cm piece fresh galangal or ginger, peeled 1 tsp lime zest 8 garlic cloves, peeled 4 shallots, peeled and coarsely chopped 12 green chillies, seeds and stems removed and halved ¼ cup water 1 tsp salt
Method 1. Roast the coriander and cumin seeds for about two minutes in a dry non-stick frying pan. When they have cooled, grind to a fine powder in a spice mill.
2. Combine the roasted ground spices with all the remaining ingredients in a food processor or blender and puree until a fine paste is formed. For better flavour, grind by hand in a mortar and pestle.
3. Pour the paste into an airtight container and refrigerate for up to one month.
Note: This curry paste can be added to any other curry preparation. Just one teaspoon will make other curries more flavourful, zesty and pungent.
~tasha~
Age: 124
6350 days old here
Total Posts: 47628
Points: 0
Location:
United Kingdom, United Kingdom
Japanese prawn rice ===================
Ingredients 4 cups calrose rice (Japanese short grain) 8 cups water 180ml Mizkan Sushi Seasoning (sushi seasoning vinegar) 2 tbsps roasted white sesame seeds, slightly crushed 1 tbsp roasted black sesame seeds, slightly crushed 2 eggs 500g medium prawns, clean, deveined, with heads removed but shell intact 1 tbsp Mizkan Sushi seasoning (for prawn) 1 tbsp soya sauce (for prawn) 1 1/2 cups frozen green peas, blanched in boiling water 10 fresh shiitake mushrooms, pan-fry with pinch of pepper and salt, then chopped 1/2 cup pickled ginger, chopped 1/2 cup chopped spring onion 4 nori sheets (optional)
Method 1. Cook the calrose rice (as per instructions given on the packet) in the rice cooker. Leave it in the rice cooker for 15 minutes when cooked before dishing it out to a tray to leave it for 10 minutes to cool.
2. Sprinkle the Mizkan Sushi Seasoning all over the cooked rice and mix well. Set aside.
3. Blanch the prawns in boiling water for two minutes (or just cooked), drain the prawns and soak them in cold water for a few minutes (change the cold water twice) to prevent them from being overcooked. Shell and cut the prawns into two and pat them dry. Add one tablespoon of Mizkan Sushi Seasoning and one tablespoon of soya sauce to the prawn. Leave them for 15 minutes.
4. Beat the eggs in a bowl with pinch of salt and pepper. Fry the egg omelette with little oil in a non-stick pan thinly. Cut the omelette in very fine strips. Put aside.
5. Mix prawns, mushroom, green pea and chopped pickled ginger to the sushi rice. Make sure they are well mixed.
6. Sprinkle the omelette strips, roasted black/white sesame seeds and spring onion on top of the prawn rice. Eat the rice with soya sauce, wasabe or even some cili padi!
Tip
You can make sushi rice balls by putting aside some prawns (to be put on top of the sushi).
Cut the nori sheets in small square/round for sushi base and some strips to wrap around at the bottom. Roll the rice ball to size of golf balls, flatten one end and put a small piece of nori as base, then wrap the bottom with nori strips, place a prawn and chopped pickle ginger on top, and sprinkle with sesame seed. Alternatively, a mould can be used.
Vegetarians can try using mango strips, fried tofu cubes, cucumber, carrot and mushroom. It is as pretty as it taste
Ingredients 250g rice noodles 3 tbsp oil 3 cloves garlic, minced ¼ cup dried prawns ¼ cup fish sauce ¼ cup sugar 2 tbsp tamarind juice 1 tbsp paprika ½ cup fried tofu 2 tbsp dried, unsalted turnip, cut into small pieces 1 egg, beaten ¼ cup chives, chopped ¼ cup roasted peanuts, ground 1 cup bean sprouts
Garnish: ½ cup bean sprouts ½ cup chives, chopped ¼ small banana blossom, cut into strips ½ lime, cut into wedges
Method 1. Soak the rice noodles in cold water for 30 minutes. Drain, and set aside.
2. Heat a large skillet, then add the oil. Stir-fry the garlic and dried shrimp.
3. Add the noodles and stir-fry over medium heat until they are translucent.
4. Add the fish sauce, sugar, tamarind juice and paprika and stir-fry the mixture until thoroughly combined.
5. Stir in the tofu and turnip.
6. While stirring gently, turn the heat to high, break the egg over it, and cook until the egg sets.
7. Thoroughly combine the mixture over medium heat for about two minutes until most of the liquid is reduced.
8. Mix in the chives, peanuts and bean sprouts.
9. Place on a serving dish, arrange the beansprouts, chives, banana blossom and lime attractively and serve.
One ripe avocado Two tbsp light sour cream or plain yogurt half a tablespoon of lemon juice
Two slices of your favourite bread, preferably wheat or wholemeal Three to four slices of smoked salmon slices of tomatoes, cucumber, alfalfa sprouts, iceberg lettuce
Method 1. Mix the first three ingredients up to make the creamy avocado spread for the sandwich.
2. Toast the bread, apply the home-made avocado spread onto the toast.
3. Lay out the selected and sliced vegetables, salmon and alfalfa.
4. Then sandwich it all up with the other slice of toasted bread and cut in half for easy consumption.
~tasha~
Age: 124
6350 days old here
Total Posts: 47628
Points: 0
Location:
United Kingdom, United Kingdom
Detox wonder juice ===================
Ingredients
Two pieces of raw beetroot, peeled and cut into wedges One medium-sized carrot, cut into wedges Two red apples, cut into wedges
Method Juice and drink immediately.
Note: This drink will help calm digestion, cleanse the system and invigorate sluggish energy levels with its generous dose of vitamin C and antioxidants. The magic of the juice comes from the vibrant-coloured beetroot, reputed to be one of the best liver-cleansing foods around.
sapna1990
Age: 2023
1259 days old here
Total Posts: 0
Points: 10
Location:
,
Security services in Los Angeles : Weprovide security solutions that allow your organisation to operate efficiently, effectively & safely. Security services in California :warnersafeguard provides security services for home, business and government. With many years experience providing security services California, warnersafeguard has employed only the finest and qualified staff. Contact Us: WARNER SAFE GUARD inc. Website : http://www.warnersafeguard.com/ Warner Safe Guard, Inc.provides security officer services in the state of California. We are a security service company that provides excellent and professional service. Please feel free to give us a call or fill out the form below. o Phone: 1-855-889-1518 o Fax: 1-818-626-9344 o Email:[email protected] Address : 6601 CenterDrive West, Suite-500, #700 Los Angeles, CA 90045
