November 2nd, 2007 by alice
Tags: Hot, Nigellas, Rumchocolate
INGREDIENTS
- 500mlwhole milk
- 100gdark chocolate, 70%
- 1-2cinnamon stick
- 1teaspoonhoney
- 1teaspoonbrown sugar
- 1/4teaspoonvanilla extract
- 1/3cupdark rum
DIRECTIONS
- Pour the milk into a saucepan.
- Break the quality dark chocolate (70%) into this, and cook slowly over low heat.
- Add the honey, cinnamon sticks and sugar.Heat this, stirring, until the chocolate is melted.
- Once the chocolate milk is warm enough to call it ‘hot chocolate’, remove the cinnamon and add the rum.
- Serve right away.
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November 2nd, 2007 by alice
Tags: Curry, Fish, Tomatoes
INGREDIENTS
- 500gfish steaks, firm i.e. Spanish mackerel
- 2tablespoonsgheeor oil
- 1onion, Finely chopped
- 2garlic cloves, minced
- 2tablespoonsfresh coriander, chopped
- 1teaspoonturmeric, ground
- 1teaspooncumin, ground
- 1/4teaspoonchili(or to taste)
- 1largetomato, diced
- 1/2teaspoonsalt
- 1 1/2teaspoonsgaram masala
- 1/2cupwater
- lemon juice
DIRECTIONS
- Wash, skin and cut fish into large dice. Heat oil in medium saucepan on low heat.
- Fry the onion, garlic and coriander. stirring until soft.
- Add the cumin, turmeric and chili, stir for a minute or two to release flavor.
- Add the water, salt, tomatoes and Garam Masala and simmer until tomatoes are pulpy, stirring occasionally.
- Add lemon juice andplace the fish into the saucepan and simmer gently for 5-6 minutes.
- N.B. Make double the sauce and freeze so next time all you have to do is add the fish.
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November 2nd, 2007 by alice
Tags: Rarebit, Welsh
INGREDIENTS
- 6-7ouncescheddar cheeseor strongcheese
- 1/2cupmilk
- 1teaspoonmustard powder
- 1tablespooncornflour, -heaped
- 1egg
- salt
- pepper
- 8-10slicesbread
DIRECTIONS
- Grate cheese.
- Beat the egg.
- put milk and mustard in a small saucepan heat slowly stirring all the time.
- Mix the cornflour togetherwith a small amount of extra milk and add to the hot, not boilingsaucepan and stir.
- Add grated cheese continue stirring on low heat until it boils and thickens.
- Add beaten egg slowly while stirring.
- Allow to cool.
- For Welsh Rarebit, toast bread on one side, and spread liberal amount of the welsh rarebit in the untoasted side.
- Grill and serve immediately.
- Or over vegetables, pour the hot sauce over the vegetables and serve immediately.
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November 2nd, 2007 by alice
Tags: Face, Refreshed
INGREDIENTS
- 3strawberries
- 1tablespoonhoney
DIRECTIONS
- Put the berries and honey in a blender.
- Process to get a thin paste.
- Refrigerate.
- Everyday, take 1 teaspoons of paste and apply on your face. Remember to wash face with cool water and dry with a clean towel before you apply paste.
- Allow paste to stay on face for an hour.
- Apply under eyes as well but alongwith some cold Nivea cream or canned cream or Himalaya nourishing cream.
- Repeat for atleast 3 months for best results.
- Also make sure you drink atleast 10-12 glasses of water and sleep for 8-10 hours daily.
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November 2nd, 2007 by alice
Tags: Bark, Chocolateange, Hazelnut
INGREDIENTS
- 1navel orange
- 8ouncesbittersweet chocolateor semisweet chocolate, chopped
- 2/3cuphazelnuts, skins removed and hazelnuts coarsely chopped
- 1/8teaspooncoarse salt
DIRECTIONS
- Using aluminium foil line a 9 by 13 inch baking sheet and refrigerate it.
- Remove zest from half the orange with a vegetable peeler.
- Cut it into thin strips, about an inch long each.
- Put chocolate in a heat proof bowl set over a pan of water that is simmering.
- Mix well until melted and smooth in texture.
- Fold in half the zest and nuts.
- Immediately, now pour this mixture onto the refrigerated sheet.
- Using a rubber spatula, spread mixture into an 8 by 10 inch rectangle about 1/4 inch thick.
- Sprinkle with remaining zest, nuts and salt.
- Refrigerate for 30 minutes or until firm.
- Break into pieces and serve.
- Transfer to an airtight container and store refrigerated for 3 days.
- Enjoy!
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