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Posted 12 September 2011 - 06:05 AM
- 500g Chicken breasts
- 1 Tablespoon tomato sauce
- 2 Tablespoons sweet chili sauce
- 2 Tablespoons light soy sauce
1. Slice the chicken into 5cm thick filets about the size of your palm, then place into a bowl along with the sauces.
2. Stir the chicken and marinade around before covering and placing into the fridge for 2 hours.
3. Cook in a hot frying pan with a tablespoon of oil until the chicken is cooked through
4. Serve with mashed potato and steamed veggies.
Alternatively, you can slice the chicken into strips and cook in a wok with veggies and serve with rice. The marinade can be altered to adjust to your own personal taste.
Posted 22 July 2012 - 02:55 PM
But the only food my writer eats is almonds. Plain, unsalted, unseasoned almonds. She's obsessed.
Posted 26 August 2012 - 09:38 PM
Chocolate & Zucchini Cake
- 240 grams (2 cups) all-purpose flour
- 60 grams (1/2 cup) unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon fine sea salt
- 180 grams (1 scant cup) light brown sugar (I use unrefined cane sugar)
- 115 grams (1/2 cup) unsalted butter, at room temperature, or 1/2 cup virgin olive oil
- 1 teaspoon pure vanilla extract
- 1 teaspoon instant coffee granules or 2 tablespoons strong cooled coffee -- this is just to deepen the chocolate flavor, you won't taste it in the finished product
- 3 large eggs
- 350 grams (2 cups) unpeeled grated zucchini, from about 1 1/2 medium zucchini
- 160 grams (1 cup) good-quality bittersweetchocolate chips, or chopped chocolate
- Confectioner's sugar (optional)
Posted 28 August 2012 - 10:06 PM
- 1 1/3 cups all-purpose flour
- 2 tablespoons cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup butter, room temperature
- 1 cup sugar
- 2 eggs
- 2 tablespoons buttermilk
- 2 teaspoons apple cider vinegar
- 1 teaspoon vanilla extract
- 1 tablespoon red food coloring
- 1 pound cream cheese, softened
- 2 sticks butter, softened
- 1 teaspoon vanilla extract
- 4 cups powdered sugar
- 3/4 cup finely chopped pecans, optional
Preheat oven to 375 degrees F.
Mix together flour, cocoa powder, baking powder, baking soda and salt in a small bowl.
Cream together the butter and sugar until light and fluffy, about 3 minutes. Add the eggs 1 at a time. Then beat in the buttermilk, vinegar, vanilla and red food coloring. Once combined, add the dry ingredients to wet. Mix until thoroughly combined.
Onto a parchment lined sheet tray, drop batter using an ice cream scoop, forming 2-inch round circles.
Bake for 10 minutes, until baked through. Cookies should be cake-like and light. Allow to cool for a few minutes on the baking sheet, then remove to a wire rack to cool completely.
For the Cream Cheese Frosting:
In a large mixing bowl, beat the cream cheese, butter, and vanilla together until smooth. Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy.
Spread the cream cheese frosting between 2 cooled cookies and roll the edges in finely chopped pecans, if desired.
This recipe was created by Paula Deen, the queen of butter. Oh, how I love this woman's food.
Posted 29 August 2012 - 04:06 AM
For the pudding
150g/5oz dates, stones removed, chopped
250ml/9fl oz hot water
1 tsp bicarbonate of soda
60g/2¼ oz butter, softened
60g/2¼ oz caster sugar
2 free-range eggs
150g/5oz self-raising flour
Preheat the oven to 180C/370F/Gas 4.
Mix the dates, bicarbonate of soda and the water together in a bowl and leave to soak for ten minutes.
In a clean bowl, cream the butter and sugar together until light and fluffy.
Technique: Creaming butter by hand
Watch technique0:50 mins
Still stirring the butter mixture, gradually add the eggs, making sure they are well mixed in.
Still stirring, gradually add the flour, then add the date mixture.
Pour the mixture into a 20cm/8in square cake tin. Place into the oven and bake for 35-40 minutes, or until cooked through.
To make the sauce, melt the butter in a thick bottomed pan over a medium heat.
Add the brown sugar, vanilla pod and cream and stir well. Simmer for five minutes.
To serve, spoon out a portion of the pudding onto a plate and pour over the hot toffee sauce.
Posted 06 October 2012 - 08:37 PM
1 jar of white icing
One small jar of peanut butter
Stick each one in the microwave for 30 seconds until melted, mix them together and put in a pan. Refridgerate it and there you have it. Peanut Butter fudge that your family will bed for the recipe of. Best fudge ever.
Posted 22 November 2012 - 03:18 AM
Posted 05 January 2013 - 08:34 PM
Posted 10 January 2013 - 12:33 PM
Yeah its specially made for lactose intolerant people. I can drink milk fine, but certain ice creams and most shakes make me sick literally. I avoid them 95% of the time.
I didn't know that. I should drink more organic milk.. though I barely drink any form of milk.
Posted 15 January 2013 - 12:40 PM
Posted 23 January 2013 - 01:54 AM
hehe. I just went there for dinner tonight. I love their Asian zing. Not too spicy, but does give a powerful kick.
^Sounds like a bet? lol. Yeah Ive had bits of habanero...and yeah its sooo hot. There was this one time I went to Buffalo Wild WIngs and I ordered the blazin wings (which are the hottest wings) and then probably after ten minutes after finishing them, I had to wipe my eye because it was itchy. I used my hands and I will never forget how my eyes were stinging. I had to order ice water and wash it, while people are looking at me. I couldn't keep my eyes open.
Posted 25 January 2013 - 09:48 PM
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