Happy altogether Kenny

Kennys delicious coconut birthday cake, mmmm :)



http://www.youtube.com/watch?v=94vw0T5lZN8&hl=en

How to Make Italian Crème Cake : How to Cook Italian Cream Cake

Italian Cream Cake is the perfect dessert for any occasion andour expert is here to show you how to bake one in this free dessert recipe video. Expert: Gail Hoffman Bio: Graduating from the Cordon Bleu Cooking School in Chicago, Illinois with a degree in Culinary Arts, Gail Hoffman has spent the last thirteen years working as a chef. Filmmaker: Adolph Ramirez



http://www.youtube.com/watch?v=HmNch8YVah0&hl=en

Paper Mario TTYD Version 2.0 - Part 165

Cooking 101 with Zess T. (Part 7) "I cover 49/57 recipes" In this video, zeldafan01 teaches you how to make: 44. Coco Candy (Coconut + Cake Mix) Replenishes 3HP and 15FP 43. Jelly Shroom (Jammin' Jelly + Mushroom) Replenishes 5HP and 50FP 42. Shroom Broth (Golden Leaf + Slow Shroom) Replenishes HP over time. 41. Inky Sauce (Hot Sauce + Turtley Leaf) Replenishes 30FP. 40. Ink Pasta (Inky Sauce + Fresh Pasta) Replenishes 10HP and 30FP 39. Maple Ultra (Maple Syrup + Ultra Shroom) Replenishes 50HP and 10FP. 38. Choco Cake (Cake Mix + Inky Sauce) Replenishes 5HP and 15FP Tip: An Ice Storm in Fahr Outpost costs 6 coins. Why pay 15 in Keelhaul Key?



http://www.youtube.com/watch?v=VPr3RHghjWE&hl=en

GREG & VAL WEDDING GOA 13DEC 08/GOAN ROSS CLIP 3

GREG'S ROSS/COCONUT BATH (BATCHELORS PARTY)IN GOA HOUSE 10TH DEC 08



http://www.youtube.com/watch?v=Me0L66mMWOk&hl=en

Australian Recipes and Cuisine

Australia has many historic links with the United Kingdom, including, not least, the fact the first European settlers in the country were from the United Kingdom, and that the country was a British colony and later a Dominion within the British Empire. As you might expect given this history, many Australian dishes have been inspired by traditional British cooking, and meals based around pies, and roasted or grill meat, remain popular to this day.

Since World War II, Australia has also seen increased immigration with Mediterranean countries and Southeast Asia, and this has greatly enriched the variety of Austrlian cuisine. New recipes, unique to Australia have also been developed, sometimes based on unique Australian plants, and also inspired by "bush tucker" (foraged food, often inspired by traditional aboriginal recipes).

Some uniquely Australian foods include:

- Pie floater - A British style meat pie. However, the pie is covered with tomato sauce, turned upside down and served in a thick green pea soup.

- Damper - A traditional recipe for travellers in the outback, damper is Wheat-based soda bread that can easily be prepared at the roadside.

- Chiko roll - A spicy Australian version of Chinese spring rolls. Chiko rolls contain mutton, cabbage, carrot, celery and sometimes barley, and are deep-fried.

- Vegemite - A paste made from yeast extract. Vegemite is eaten as a spread on toast or sandwiches.

Australia also has its own unique desserts (although New Zealand would also claim to be the originator of some of these).

- Pavlova (also claimed by New Zealand) - A meringue with a crispy exterior, but light and fluffy on the inside.

- ANZAC biscuit (also claimed by New Zealand) - Biscuits made from rolled oats, coconut and syrup. According to legend, they were first prepared for the ANZAC troops sent to fight in the Gallipoli campaign in World War I, the recipe be specifically designed so as to produce a biscuit that would preserve well.

- Lamingtons - Cubes of sponge cake, covered with chocolate icing and dessicated coconut. The cubes may be sliced in half, and a layer of cream or strawberry jam spread between the halves.

Sandra Lee - Noel Cup Cupcakes

Originally aired as part of the "Grandma Lorraine's Christmas" episode (Episode Episode SH1212H) on the Food Network, December 7th, 2008. Prep Time:15 min, Level: Easy, Yield: 12 servings Ingredients: 2 (16-ounce) containers creamy white frosting 12 store-bought cupcakes, un-iced 1/2 cup shredded sweetened coconut 12 candied cherries 12 birthday candles Directions: Transfer the icing into a resealable plastic bag. Cut 3/4-inch off the corner of the plastic bag and set aside. Ice the top of each cupcake and sprinkle with the shredded coconut. Place a cherry into the center of each cupcake. Then, place the candles into the center of each cherry.



http://www.youtube.com/watch?v=eDwHobHErLo&hl=en

Nutmeg (Myristica fragrans): Fragrant Tamarisk

Nutmeg and mace are both the fruit of the nutmeg tree, a large evergreen native to the Moluccas, or Spice Islands, in Indonesia. Mace is the red aril or casing of the fruit and nutmeg is the interior seed. Both can be hallucinogenic and toxic if used in high amounts.
In Chinese herbal medicine the nutmeg is used for intestinal problems, especially for diarrhea. In India, nutmeg is believed to increase sexual stamina and has an enduring reputation as an aphrodisiac.
Nutmeg has a long history as a magical spice. It is included in many herbal mixtures to promote prosperity. One such ceremony involves the sprinkling of the ground spice on to burning green candles.
Nutmegs are carried as a simple good luck charm and to ward off rheumatism, cold sores, neuralgia, boils and sties. A nutmeg hung from a string around a baby's neck is supposed to assist in the baby's teething.
To guarantee faithfulness on the part of your lover, cut a nutmeg into four pieces. Bury one quarter in the earth, throw another off a cliff, burn the third and boil the last in water. Sip some of the water and take this last piece of nutmeg with you everywhere, even to bed. This will ensure that no one will tempt your beloved.
In the kitchen, nutmeg is not only appetizing in sweet foods, but enhances the flavor of meats, vegetables and the contents of stuffed pasta, especially a cheese and/or spinach stuffing. It is excellent sprinkled over hot or cold milk drinks, eggnog and mulled wine. Use it in making cakes, cookies, doughnuts, pies, pastries, muffins, waffles and coffee cake. Whether added to the filling or poured over as a sauce, nutmeg glorifies apple or mincemeat pie, apple dumplings, steamed puddings and gingerbread.
For a refreshing finale to a meal, try sprinkling some grated nutmeg and brown sugar over well-chilled orange slices.
Here are two simple culinary applications for nutmeg, one savory and one sweet:

Baked Acorn Squash with Nutmeg

· 1 acorn squash, cut in half and seeded

· 2 tsp. butter

· 2 tsp. brown sugar

· 1 tsp. grated nutmeg

· Juice of ½ lemon.

Spread the butter in the cavity of each half squash and sprinkle evenly with the nutmeg and brown sugar. Place in a baking pan and bake at 350 degrees for about 45 minutes. About 10 minutes before serving, pour the lemon juice over each half squash. Some people prefer to cook the squash covered with just a little water in the bottom of the pan for the first 30 minutes or so. This will keep the squash moist, but be sure to remove the cover for the last 15-20 minutes to brown the squash.
Nutmeg Sauce

· 1 egg yolk

· ½ cup of brown sugar

· 1 cup of milk (or substitute such as nut milk or coconut milk)

· 1 tsp. ground nutmeg

· 1 tsp. arrowroot (optional)

Beat together the egg yolk, sugar and milk. Slowly bring to the boil, stirring constantly. Remove from the heat and add the nutmeg. If you desire a thicker sauce, make a thin, smooth paste by mixing the arrowroot with one tsp. of water. Pour this slowly into the sauce and continue stirring until it has become thick.
This recipe will make just over one cup of a sauce, which is delicious over apple pie or any pudding style dessert.
Nutmeg wonderfully enhances the flavor of pumpkin and other squashes. The following soup is full-bodied and creamy and is great to serve on a cold autumn day:

Pumpkin Rosemary Soup with Nutmeg

· 3 cups of fresh pumpkin, diced

· 1 cup of milk (or substitute such as nut milk or coconut milk)

· 4 cups of vegetable or herbed bouillon

· 1 onion, diced

· 4 cloves of garlic, minced

· 1 Tbsp. olive oil

· 1 tsp. ground nutmeg

· ¼ cup of fresh, chopped rosemary

Sauté the onion in the olive oil until translucent. Add the garlic, the pumpkin and stock and bring to a boil. Lower the heat and simmer for about 20 minutes until the pumpkin is tender. Remove from heat and allow to cool. Add the rosemary and nutmeg and then puree in batches until smooth. Return to heat and add the milk, stirring continually. Heat thoroughly and serve.