Tapioca is a Brazilian ingredient that comes from a root called manioc, native from the Amazon. This flan/cake has a really intense coconut taste and the caramel on top is the key to make the recipe perfect sweet. For the right amount of ingredients check out delightdulce.blogspot.com
http://www.youtube.com/watch?v=a0B9uiiqb40&hl=en
วันจันทร์ที่ 30 พฤษภาคม พ.ศ. 2554
วันอาทิตย์ที่ 29 พฤษภาคม พ.ศ. 2554
Baking with Ali: LAMINGTONS!
Click to Tweet! tinyurl.com Fans: on.fb.me Follow: twitter.com Me: alisonjanes.com Free Desktop Wallpapers from this Episode alisonjanes.com LINKS ===== Music by Color Theory www.colortheory.com "Corn Cob" by Kevin MacLeod (incompetech.com) Licensed under Creative Commons "Attribution 3.0"...
http://www.youtube.com/watch?v=bDFcCw8oih8&hl=en
http://www.youtube.com/watch?v=bDFcCw8oih8&hl=en
วันเสาร์ที่ 28 พฤษภาคม พ.ศ. 2554
How to Make a Coconut Cake Part II - Frosting
Chef Ben Gross and GP's intern, Kate Park, show us how to frost the coconut cake, with a delicious white chocolate frosting. www.gopro-lo.com
http://www.youtube.com/watch?v=aaRVU889PEw&hl=en
http://www.youtube.com/watch?v=aaRVU889PEw&hl=en
วันพฤหัสบดีที่ 26 พฤษภาคม พ.ศ. 2554
How to accomplish 2 kinds of chinese new year block (Lin Gou) 教做揶汁糕和年糕
chinese and english recipe/ instructions below: 揶汁糕材料: 1. 200 克= 7 oz 先濾糯米粉2. 50 克= 1.76 oz 先濾粘米粉3. 150 克= 5.2 oz 白砂糖4. 150 ml= 5 fl oz 水5. 85 ml= 2.87 fl oz 揶水忌廉6. 一粒紅棗, 洗淨做: 煮150 克糖和150 ml 水, 糖溶拌勻, 攤凍. 放200 克糯米粉在大盆內, 加入50 克粘米粉混合, 倒入85 ml 椰水忌廉和巳攤凍糖水, 隨少加入拌勻, 我用筷子, 要杰的狀態, 如還乾, 可加少許椰水忌廉. 倒入巳放油紙和擦些油的蒸盆. 年糕: 材料: 1. 200 克= 7 oz 先濾糯米粉2. 50 克= 1.76 oz 先濾粘米粉3. 2 塊冰片糖118 gram= 4.2 oz 4. 一粒紅棗, 洗淨5. 210 ml 水做: 煮210 ml = 7.1 fl oz 水, 放入2 塊冰片糖煮溶, 拌勻, 攤凍. 放200 克糯米粉和50 克粘米粉混合, 倒入巳攤凍糖水, 隨少加入拌勻, 我用筷子, 要杰的狀態, 如還乾, 可加少許水, 倒入巳放油紙和擦些油的蒸盆. 大火蒸10 分後, 放紅棗在中間,繼續蒸多40 分, 全程是50 分左右, 用竹簽試, 抽出乾淨, 就可以, 攤凍1 小時後,, 取出放架上再繼續攤凍. 切片熱pan, 放2 湯匙油, 放入巳切糕片煎兩邊脆, 取出. 一只鷂蛋打勻, 放脆糕片浸入兩邊, 放回pan 內煎熟旦液, 完成Coconut flavour cake Ingredients: 1. 200 gram= 7 oz glutinous rice flour, sieved 2. 50 gram = 1.76 oz rice flour, sieved 3. 150 gram= 5.2 oz white sugar 4. 150 ml= 5 fl oz water 5. 85 ml = 2.87 fl oz coconut cream. 6. 1 jujube, washed chinese new year cake Ingredients: 1. 200 gram = 7 oz glutinous rice flour, sieved 2. 50 gram= 1.76 oz rice flour, sieved 3. 2 bars of brown sugar118 gram= 4.2 oz 4. 210 ml = 7.1 fl oz water. 5. 1 jujube, washed For frying: 1 egg
http://www.youtube.com/watch?v=FfCSoBibtS8&hl=en
http://www.youtube.com/watch?v=FfCSoBibtS8&hl=en
วันพุธที่ 25 พฤษภาคม พ.ศ. 2554
Yeast Infections and Natural Remedies
A Yeast infection is not a particularly nice thing to have but most people will get one at some time in their lives. Deciding on how to treat it can be a headache in itself. The doctor will generally prescribe drugs and antifungal cream. Your local pharmacist will give you the same as everyone else uses because they have come back and said it works. And your friend at work will swear by a South American tree root remedy they bought from an agent who lives near them... There is nothing wrong with any of these methods because all of these people are advising what they have been told is best.
วันจันทร์ที่ 23 พฤษภาคม พ.ศ. 2554
Free Juicer Recipes * Coconut Carrot Celery Cucumber Juice * Adrenal Fatigue Symptoms *
SHOP.life-regenerator.com * http * Raw Food Recipes * Adrenal Insufficiency * Free Juicing Recipes * Raw Food Diet * Adrenal Gland Fatigue * Raw Food Weight Loss * ❤ Young Coconut Water with Carrot Celery Cucumber Parsley Juice ❤ * I ngredients * — 1 Thai Young Coconut (Coconut Water) — 4-8Carrots (unpeeled if organic, peeled if inorganic) — 1-2 Cucumbers (unpeeled if organic, peeled if inorganic) — 1/2-1 head of Celery — 1 bunch of Parsley (optional) * P reparation * — 1) Open young coconut to get coconut water out ~ watch this video if you need help: bit.ly — 2) Run carrots, cucumbers and celery stalks through your Breville juicer, or whatever the best juicer is for you. JUICER.life-regenerator.com — 3) Add ice, if desired — 4) Enjoy! * I nspiration * — Most of us these days have weaknesses in our adrenals and kidneys...leading to fatigue, depression and anxiety, and other type of gender-specific problems such as impotence for men, and frigidity or fibromyalgia for women. — Cooked food is very dehydrating, and so can be very challenging for your kidneys to process. Your adrenal glands sit atop of your kidneys, and your adrenals are responsible for sending out neurotransmitters, steroids and hormones that your body needs to function, relating to every organ and gland in your whole body. — In order for you to optimally function in this day and age, you are going to need strong adrenals! — If you ever experience stiffness in your lower back area, it could be your kidneys ...
http://www.youtube.com/watch?v=0YfrhutibAY&hl=en
http://www.youtube.com/watch?v=0YfrhutibAY&hl=en
วันพุธที่ 18 พฤษภาคม พ.ศ. 2554
Hill Country a la Mode
The Texas Hill Country is known as an outdoor-lover's paradise. Sunny days and plentiful natural areas allow ample opportunity for hiking, biking and water sports. However, while we love outdoor sports for the fun it provides, we also need the exercise thanks to an abundance of amazing regional food. Whether enjoying authentic carnitas on hand-shaped corn tortillas or haute cuisine with regionally-sourced venison, you will need a few hours on that hiking trail! But even the most steadfast health-nuts among us find it hardest to turn down the crown-jewel of the Hill Country -- dessert!
วันอังคารที่ 17 พฤษภาคม พ.ศ. 2554
Los Angeles, Ca - Food and Drink
Los Angeles' noted Brown Derby restaurant played host to many stars during Hollywood's 'Golden Age.' The eatery was an example of novelty architecture, as it was built to look like a brown derby hat. The Brown Derby was the first restaurant to serve chiffon cake, a recipe invented by an insurance salesman and later given wide distribution by Betty Crocker.
It is said that the greatest food legacy of the Brown Derby is Cobb Salad. The dish was invented by and named after Bob Cobb, one of the restaurant's owners. Bob's wife asserts that he raided the refrigerator late one night and just chopped up some leftovers for a meal. Later that night, some of his Hollywood friends visited the restaurant and joined Bob in partaking of his concoction. When they began to ask for it on later visits, the rest was history.
The Brown Derby was named after a restaurant of the same name located in Malverne, New York that was a trendy vaudeville hangout. The first Brown Derby in Los Angeles, also called the Little Hat, opened its doors in February 1926, directly across from the Ambassador Hotel. It was often the site of after-parties following shindigs at the Coconut Grove nightclub. This was the only Derby that was actually constructed like a hat.
A second LA Brown Derby restaurant was opened on Vine Street, near the famous Hollywood and Vine intersection, on Valentine's Day in 1929. Other Derbies were then constructed in Beverly Hills and in East Hollywood. The latter had a car cafe that followed the then-new drive-in trend.
The Brown Derby in Hollywood closed down in 1985. The building shell was restored and placed atop a strip mall on Wilshire. It is now colored orange and known as the Cafe SheeRi.
In June 2004, the Derby and adjacent lots were purchased by a realty company and the plan was to demolish it to clear space for a condominium complex. A group of interested parties, called 'Save The Derby' sought to prevent the shell from being demolished by getting it designated as an official historical landmark. Due to their efforts, in May 2006 the LA City Council voted unanimously to recognize the entire edifice as an official Historic Cultural Monument of the City of Los Angeles.
In an 'I Love Lucy' show episode Lucy, Ethel and Fred take in lunch at the Brown Derby. During the show, Lucy inadvertently causes a server to dump a plate of food on famed actor William Holden. Presently, there is a replica of the Hollywood Brown Derby at the Disney-MGM Studios in Florida's Walt Disney World Resort.
It is said that the greatest food legacy of the Brown Derby is Cobb Salad. The dish was invented by and named after Bob Cobb, one of the restaurant's owners. Bob's wife asserts that he raided the refrigerator late one night and just chopped up some leftovers for a meal. Later that night, some of his Hollywood friends visited the restaurant and joined Bob in partaking of his concoction. When they began to ask for it on later visits, the rest was history.
The Brown Derby was named after a restaurant of the same name located in Malverne, New York that was a trendy vaudeville hangout. The first Brown Derby in Los Angeles, also called the Little Hat, opened its doors in February 1926, directly across from the Ambassador Hotel. It was often the site of after-parties following shindigs at the Coconut Grove nightclub. This was the only Derby that was actually constructed like a hat.
A second LA Brown Derby restaurant was opened on Vine Street, near the famous Hollywood and Vine intersection, on Valentine's Day in 1929. Other Derbies were then constructed in Beverly Hills and in East Hollywood. The latter had a car cafe that followed the then-new drive-in trend.
The Brown Derby in Hollywood closed down in 1985. The building shell was restored and placed atop a strip mall on Wilshire. It is now colored orange and known as the Cafe SheeRi.
In June 2004, the Derby and adjacent lots were purchased by a realty company and the plan was to demolish it to clear space for a condominium complex. A group of interested parties, called 'Save The Derby' sought to prevent the shell from being demolished by getting it designated as an official historical landmark. Due to their efforts, in May 2006 the LA City Council voted unanimously to recognize the entire edifice as an official Historic Cultural Monument of the City of Los Angeles.
In an 'I Love Lucy' show episode Lucy, Ethel and Fred take in lunch at the Brown Derby. During the show, Lucy inadvertently causes a server to dump a plate of food on famed actor William Holden. Presently, there is a replica of the Hollywood Brown Derby at the Disney-MGM Studios in Florida's Walt Disney World Resort.
วันพฤหัสบดีที่ 12 พฤษภาคม พ.ศ. 2554
วันจันทร์ที่ 9 พฤษภาคม พ.ศ. 2554
วันเสาร์ที่ 7 พฤษภาคม พ.ศ. 2554
There's More Than One Way to Frost a Cake
by Mike Churchill
When you think of cake, you automatically think of frosting. But do you realize there are at least half a dozen ways to frost a cake? Of course there is the traditional icing: thick, creamy and oh so sweet due to its butter, eggs and milk. However, top chefs in popular cities such as Chicago or Miami teach culinary arts program students a wide range of ways to top their cakes and other sweets. Let's look at a list of delicious and beautiful ways to frost a cake that students can learn at a Florida cooking school.
Icing/Frosting - This is what grandma used to make. In her day, making icing was a labor of love. With no electric mixers, frosting had to be beaten by hand in order to combine all the ingredients and make it light and fluffy. Today, a basic icing recipe includes milk, powdered sugar, butter, flavorings and possibly eggs or egg whites. As with cakes, you can take these fundamental ingredients, add a little imagination, and create concoctions so delightful your mouth will be in ecstasy!
Cream cheese frosting that's whipped to perfection is just sinful. Coconut icing with a hint of vanilla and almond offers a delicious mix of textures as well as tropical flavor. Add orange rind to a basic frosting recipe for a light, summery taste. Mix in finely chopped mint leaves to accent a chocolate cake. Almonds, lime juice, pecans, oatmeal… the possibilities are literally endless.
Royal Icing - Students in Miami culinary arts programs can learn that one of the easiest icings to make is royal icing which simply consists of egg whites, cream of tartar, powdered sugar and food coloring. Royal icing is so popular because it dries in a hardened state, making it wonderful for use with decorations or writing. It also dries smooth and holds fast so it can easily act as an edible cement when creating complicated pieces. The one thing royal icing is not recommended for is a base frosting for cakes. However, it is exceptional for creating flowers, lace-type accents and other decorations on top of cakes, cookies or other treats.
Fondant - Popular for use with cakes, fondant is an exceptional frosting. It also makes excellent decorations. Pastry chefs in wedding-oriented areas like Hawaii or Florida teach cooking school students specific techniques for working with fondant. More difficult than traditional frosting, the art of making, rolling and using fondant should be given special attention.
With only three ingredients - sugar, water and corn syrup - fondant comes together in an unusual way. Start by combining the sugar and water and heating until all the sugar is dissolved. Add the corn syrup and cook until it reaches what's referred to as the "soft-ball stage." (Due to the fact that the mixture could be loosely formed into the shape of a ball, not because it resembles a softball or baseball.) Pour the liquid onto a marble slab and allow to cool. Working fondant involves turning the outside edges in and folding repeatedly until it becomes pliable. When the fondant turns hard, kneed in any type of flavorings or colors you want.
Fondant can be rolled for use as a smooth cake frosting. This is typically used with wedding cakes because it offers an elegant finished appearance. However, any type of cake can be iced or decorated with fondant. Before use with cakes, you'll want to smooth a thin layer of butter cream on the top and sides so the fondant has something to adhere to.
Glazes - Another simple topping for cakes is the glaze. A mixture of confectioners sugar, water or fruit juice and flavorings creates a thin, translucent liquid. The glaze is then drizzled lightly over cakes, breads, pastries and other goodies. Unlike frosting or fondant, glazes are designed to give a light accent of added sweetness. They dry smooth and can be used to create filigree patterns and other elegant designs.
Want others? Butter cream, ganache, marzipan and more can also be used for frosting cakes and other desserts. When you're looking for something different, break out of the icing box and finish your cake in a whole new way.
When you think of cake, you automatically think of frosting. But do you realize there are at least half a dozen ways to frost a cake? Of course there is the traditional icing: thick, creamy and oh so sweet due to its butter, eggs and milk. However, top chefs in popular cities such as Chicago or Miami teach culinary arts program students a wide range of ways to top their cakes and other sweets. Let's look at a list of delicious and beautiful ways to frost a cake that students can learn at a Florida cooking school.
Icing/Frosting - This is what grandma used to make. In her day, making icing was a labor of love. With no electric mixers, frosting had to be beaten by hand in order to combine all the ingredients and make it light and fluffy. Today, a basic icing recipe includes milk, powdered sugar, butter, flavorings and possibly eggs or egg whites. As with cakes, you can take these fundamental ingredients, add a little imagination, and create concoctions so delightful your mouth will be in ecstasy!
Cream cheese frosting that's whipped to perfection is just sinful. Coconut icing with a hint of vanilla and almond offers a delicious mix of textures as well as tropical flavor. Add orange rind to a basic frosting recipe for a light, summery taste. Mix in finely chopped mint leaves to accent a chocolate cake. Almonds, lime juice, pecans, oatmeal… the possibilities are literally endless.
Royal Icing - Students in Miami culinary arts programs can learn that one of the easiest icings to make is royal icing which simply consists of egg whites, cream of tartar, powdered sugar and food coloring. Royal icing is so popular because it dries in a hardened state, making it wonderful for use with decorations or writing. It also dries smooth and holds fast so it can easily act as an edible cement when creating complicated pieces. The one thing royal icing is not recommended for is a base frosting for cakes. However, it is exceptional for creating flowers, lace-type accents and other decorations on top of cakes, cookies or other treats.
Fondant - Popular for use with cakes, fondant is an exceptional frosting. It also makes excellent decorations. Pastry chefs in wedding-oriented areas like Hawaii or Florida teach cooking school students specific techniques for working with fondant. More difficult than traditional frosting, the art of making, rolling and using fondant should be given special attention.
With only three ingredients - sugar, water and corn syrup - fondant comes together in an unusual way. Start by combining the sugar and water and heating until all the sugar is dissolved. Add the corn syrup and cook until it reaches what's referred to as the "soft-ball stage." (Due to the fact that the mixture could be loosely formed into the shape of a ball, not because it resembles a softball or baseball.) Pour the liquid onto a marble slab and allow to cool. Working fondant involves turning the outside edges in and folding repeatedly until it becomes pliable. When the fondant turns hard, kneed in any type of flavorings or colors you want.
Fondant can be rolled for use as a smooth cake frosting. This is typically used with wedding cakes because it offers an elegant finished appearance. However, any type of cake can be iced or decorated with fondant. Before use with cakes, you'll want to smooth a thin layer of butter cream on the top and sides so the fondant has something to adhere to.
Glazes - Another simple topping for cakes is the glaze. A mixture of confectioners sugar, water or fruit juice and flavorings creates a thin, translucent liquid. The glaze is then drizzled lightly over cakes, breads, pastries and other goodies. Unlike frosting or fondant, glazes are designed to give a light accent of added sweetness. They dry smooth and can be used to create filigree patterns and other elegant designs.
Want others? Butter cream, ganache, marzipan and more can also be used for frosting cakes and other desserts. When you're looking for something different, break out of the icing box and finish your cake in a whole new way.
วันพฤหัสบดีที่ 5 พฤษภาคม พ.ศ. 2554
How to Make Latik ( Fried Coconut Milk Curd )
How to cook Latik ( Fried Coconut Milk Curd ) topping used in Bibingka, Cassava cake or Biko. A Filipino Recipe. More @ cookingmachine.blogspot.com
http://www.youtube.com/watch?v=jxYenJKBH3w&hl=en
http://www.youtube.com/watch?v=jxYenJKBH3w&hl=en
วันพุธที่ 4 พฤษภาคม พ.ศ. 2554
carrot cake
carrot cake 8oz plain flour(250g) 8oz sugar,white or brown (250g) 1 teaspoon cinnamon 1 teaspoon baking powder. 6oz butter or margarine (175g) or 6 floz sunflower oil (175ml) 2 eggs 1 teaspoon vanilla essence. 1lb carrots, cooked and purreed. (500g) 2oz dessicated coconut. (50g) 6oz raisins or sultanas (175g) 4oz chocolate drops (125g) pre-heat oven 180*C/gas mark 4 grease and line 2x 2lb loaf tins. sieve flour, baking powder and cinnamon into a large bowl. add the rest of the dry ingredients and stir together. add the wet ingredients and mix well. pour into loaf tind and bake for about 45-55 minutes untill golden brown and springy.
http://www.youtube.com/watch?v=WfM4eUQ9y7I&hl=en
http://www.youtube.com/watch?v=WfM4eUQ9y7I&hl=en
วันจันทร์ที่ 2 พฤษภาคม พ.ศ. 2554
Easter Baking Ideas
Easter baking is some of the most delightful baking of the year. With the Easter message of reflection and renewal, after the sombre days of the feast have passed a joyful celebration with merry colours and appropriate dishes confirms that life can begin again. Baking itself is more of a pleasure as well at this time of year as kitchens are becoming cooler after the summer's heat.
Leading up to the celebration day, a traditional Easter baked good served for Good Friday breakfasts, and one with a very long history, is the hot, crossed bun. In London in 1592, the Clerk of the Markets decreed that bakers were allowed to sell such spiced breads only at burials, the Friday before Easter, or at Christmas.
Hot Crossed Easter Buns
These round, soft, yeast buns are flavoured usually with cinnamon or mixed spices, and have sultanas kneaded into the dough before baking. There are many variations to the recipes with some adding currants, citrus peel, and other dried fruits, such as apricots, as well.
As the name suggests, the top of the bun has a simple decoration of a cross. Sometimes the cross was incised with a knife before baking; often it was made by adding strips of pastry. In modern times, it is likely that the cross shape is piped on with icing after the buns have cooled slightly.
If baking Easter buns is a bit out of scope for you, then another great Easter baking idea is biscuits, also a wonderful tradition.
Easter Egg Biscuits
Easter biscuits can be quite elaborate, if the fancy strikes you. For something simple, an easy idea for including children in the preparations is to start with a plain arrowroot biscuit.
Give each child a blunt butter knife and dishes with different coloured icing, as well as a bowl containing lollies, jelly beans, shredded coconut or sprinkles. They can use the lollies and sprinkles to decorate the biscuits they have spread with the icing mixture so it looks like an Easter egg.
Icing can also be spooned into a small snap-lock bag. Snip off a tiny corner of the bag and the children can use it to pipe stripes and other designs onto their biscuits.
Home-baking your Easter biscuits will add more options to your decorating as you can cut the homemade, rolled dough into the shape of bunnies, chicks and crosses.
Baking an Easter Cake
A little bit outside of the box for Easter baking, but always a favourite, is an Easter carrot cake. Carrot cakes can be very rich and a small slice will make a full serving. The recipe below is an adaption of this favourite in a loaf form that makes the dessert easier to transport or to give as a gift.
Easter Carrot Cake
Ingredients:
Leading up to the celebration day, a traditional Easter baked good served for Good Friday breakfasts, and one with a very long history, is the hot, crossed bun. In London in 1592, the Clerk of the Markets decreed that bakers were allowed to sell such spiced breads only at burials, the Friday before Easter, or at Christmas.
Hot Crossed Easter Buns
These round, soft, yeast buns are flavoured usually with cinnamon or mixed spices, and have sultanas kneaded into the dough before baking. There are many variations to the recipes with some adding currants, citrus peel, and other dried fruits, such as apricots, as well.
As the name suggests, the top of the bun has a simple decoration of a cross. Sometimes the cross was incised with a knife before baking; often it was made by adding strips of pastry. In modern times, it is likely that the cross shape is piped on with icing after the buns have cooled slightly.
If baking Easter buns is a bit out of scope for you, then another great Easter baking idea is biscuits, also a wonderful tradition.
Easter Egg Biscuits
Easter biscuits can be quite elaborate, if the fancy strikes you. For something simple, an easy idea for including children in the preparations is to start with a plain arrowroot biscuit.
Give each child a blunt butter knife and dishes with different coloured icing, as well as a bowl containing lollies, jelly beans, shredded coconut or sprinkles. They can use the lollies and sprinkles to decorate the biscuits they have spread with the icing mixture so it looks like an Easter egg.
Icing can also be spooned into a small snap-lock bag. Snip off a tiny corner of the bag and the children can use it to pipe stripes and other designs onto their biscuits.
Home-baking your Easter biscuits will add more options to your decorating as you can cut the homemade, rolled dough into the shape of bunnies, chicks and crosses.
Baking an Easter Cake
A little bit outside of the box for Easter baking, but always a favourite, is an Easter carrot cake. Carrot cakes can be very rich and a small slice will make a full serving. The recipe below is an adaption of this favourite in a loaf form that makes the dessert easier to transport or to give as a gift.
Easter Carrot Cake
Ingredients:
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