November 17 12am was my flight back to Manila from Singapore. OMG, I can't even begin how to tell you what happened to me on the plane but I am very happy to say that I had a relaxing time at The Spa.
So, I was late. I seldom get late during events but you have to give me break. I got home at 5am and was up and about by 8am. I was not able to catch some zzz's on the plane, you know! Plus, OK, I will tell you what happened on the plane. First, I had a splitting headache, then I took 2 paracetamol on board then puke. How's that for a good vacation ending, huh? It's a wise decision to attend this intimate gathering because I was able to enjoy some pampering. I deserve it lol
Oriental Foot Therapy PhP750
I was able to try The Spa's Oriental Foot Therapy. It is approximately 1 hour treatment. First, my feet was soaked in warm water filled with herbs. Then, the therapist massaged my feet and legs by kneading with oil. The best part for me was the warm towel wrapped on both my feet and legs. I feel so relaxed especially because she covered my eyes with a cloth. If not for the people talking outside the room where I was in, the experience would have been perfect and I would have slept the entire time!
Barre 3 ballet barrre meets yoga and pilates; Sadie Lincoln on right
After the relaxing massage, I was toured around by Dincee Caluag of GreenBulb PR. The 330sqm facility of The Spa Rockwell is the fourth branch to house Barre 3 exercise studio. Other branches with Barre classes are Alabang, The Fort and Eastwood. Sadie Lincoln, founder of Barre 3, graced the event but sad to say, I was not able to meet her as she was already handling a 60 minute class.
The Spa, now on its 14th year, is truly a one stop place for people who are in need of relaxing, pampering and wellness experience.
The Spa can also be found at these addresses: Acropolis, Eastwood, Alabang, Trinoma, Greenbelt and The Fort!
Related Videos :below I show related videos and not so related to this article.
Title: ROCKWELL @ D&BTV LIVE 78
Huge show as Cause 4 Concern showcase their style in usual monstrous fashion. Also inside, Vicious Circle, Silent Witness and Rockwell all delivering fins beats all night. MC 2Shy takes on hosting duty.
I planted my red onions and shallots a couple of weeks ago. They are poking through the soil. I'm relieved because I should have planted the shallots last fall. They overwintered in my mudroom and were pretty dry by the time I got around to planting them last month. I don't see a lot of them poking through, yet. I suspect that some of them didn't make it through the winter indoors, but I should see at least a few more.
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Chef Tim of the Tall Ship down by the Docks, shows us how to cook this quick and delicious starter / light lunch.
The Tall Ships is my favourite Gloucester eaterie. They specialise in Seafood, Local Food (Urban Chef nights) and seriously decadent pancakes. Their prices are normal pub prices, so the value for money is excellent
Since its opening, people were lining non stop for this restaurant. And after two months from its opening date, I was finally able to try this restaurant with my parents.
There were a few vacant tables when we went in. An over eager waiter approached our table and started to talk us into ordering almost everything in multiple of two. Whoa! I told him jokingly "Tatlo lang kami, ano kami baboy?" ; p And he continued to tell me that the people on another table ordered quite a lot. I countered that we can only eat so much.
Here's what we have ordered:
sauteed chicken with cashew nuts in spicy sauce (served with pancake) PhP288
The order is smaller than it looks like in the picture but was enough for all three of us. It's not overly spicy. It has just the right kick in it. I wrap mine with the pancake included. The pancakes are much like the ones Chinese restaurants serve with a Peking duck order.
stewed sliced fish with rice wine PhP348
This order has only about five or six match box size fish fillet. We each have one piece and I took home the rest.
xiao long bao (5 pieces) PhP158
The xiao long bao or steamed soupy dumpling as they called it, was quite small in size. The wrapper was a bit thick maybe they made it that way in order to hold on the soup inside, just my thought. Both my parents made a mess hehe I, on the other hand, didn't squirt out the soup inside the dumpling lol
pork dumpling with chive (8 pieces) PhP135
I have tasted better dumplings like the one in Fu Chi Dumplingin Banawe.
fried rice with diced chinese sausage, shrimp and egg in yang chow style PhP248
When the waiter came back for the stewed fish take, he saw that we were not able to finish everything on our table. He muttered "Ay, di pala talaga kayo malakas kumain." That and I find this restaurant to be over rated and expensive.
I hope you enjoyed my new food post! I have a few more food posts after I feature my Singapore trip! Stay tuned!
Definitely one of the most fun things to do is make variations of pizza. Just a couple days ago, my friend and I wanted to make some pizzas and I didn't have any dough and Trader Joe's just felt too far away so we went to our local pizza shop to ask if we could buy some of their fresh dough. The first place we went, Muzzarella, said no but I was determined so I made us walk a little further until we came to the pizza shop, Apizza, a newbie to the hood. The guy was happy to give us a huge beautiful round of their fresh dough and a twenty minute conversation about his pizza place in Stanton Island and his Sicilian pies and a coupon for 4 free slices! After making pizzas with this dough from Apizza, I definitely notice the difference in good dough. I love using Trader Joe's whole wheat pizza dough but this dough, pictured below, tasted ten times better. I'm sure it was probably more salt or butter but the dough was chewy ad just straight but tasty. Here is a picture of the dough as it was give to us:
I should mention that it was a Sunday morning and while I do like pizza at any time of the day, I wanted something a little more breakfast-like. Basically my thought process was breakfast = eggs, pizza + eggs = breakfast pizza. My algebra has become really quite simple since high school. This pizza definitely will be repeated and is one of my favorites! It tasted fresh and simple and the egg added a delicious additional flavor and texture. I used two eggs for the top only because it was just my friend and I otherwise use as many eggs as you have people. Also, usually I will grate the cheese for the pizza, but this time I peeled it into long strips, or shavings and I prefer much better for this type of pizza. I will definitely be making this pizza again and changing nothing! Hmmm......okay, maybe I would add a little more za'tar. With a glass of orange juice, this is the best Sunday breakfast pizza!
Breakfast Pizza
(Makes one pie the size of a baking sheet)
Ingredients:
Dough 1/2 cup tomato garlic marinara 1 cup whole canned tomatoes Parmesan shavings Mozzarella shavings 2 large eggs 2 teaspoons za'tar 1 handful fresh parsley, chopped Directions: 1. Preheat the oven to 400 degrees and place baking sheet in the oven to heat up. Roll out dough to the size of the sheet. 2. Sprinkle flour on the sheet and carefully place the rolled out dough on the sheet. Drizzle it with olive oil and using a fork, poke holes all over the dough. Bake for approximately 5 minutes. 3. Spread the marinara sauce all over the dough, using more if necessary. Next place the whole tomatoes evenly over the dough. Follow with the parmesan and mozzarella shavings until most the pizza is covered. Finally, sprinkle the za'tar evenly across the cheese, using more if you want. 4. Bake the pizza for 8-9 minutes. 5. Just before pizza is ready, so at about 6 minutes, fry the eggs. Remove pizza from the oven when the cheese is melted and place the fried eggs on each half of the pizza. Sprinkle the parsley evenly over the pizza. Serve and enjoy!
Related Videos :below I show related videos and not so related to this article.
Title: Everyday Paleo Breakfast Pizza
Cooking demo for Breakfast Paleo Pizza
Title: Ronan's Italy Studio Diary #4 Breakfast Pizza and pre production and Venezia
We finally get into the pre-production work. There is actual record production going on amidst all the Proseco, Pizza, Sightseeing in Venice, cicchetto, Bacala. We start rehearsals in the studio with to of the bands. Ronan Chris Murphy starts producing three projects in Italy
One recent evening, after our little enchilada feast, my roommate Celadon made some delicious chocolate chip cookies! She is a big fan of the Tate's Bakeshop Chocolate Chip Cookies so she decided to make a version of them. While Tate's are normally thin and crisp, Celadon's cookies had the perfect amount of chewiness while still maintaining a little crispness around the edges.
1 teaspoon baking soda
1 teaspoon salt
1 cup salted butter
3/4 cup sugar
3/4 cup firmly packed dark brown sugar
1 teaspoon water
1 teaspoon vanilla
2 large eggs
2 cups semisweet chocolate chips
Directions:
1. Preheat the oven to 350 degrees. Grease two baking sheets.
2. In a large bowl, stir together the flour, baking soda, and salt. In another large bowl, cream the butter and sugars. Add the water and vanilla. Mix the ingredients until they are just combined.
3. Add the eggs and mix them lightly. Stir in the flour mixture. Fold in the chocolate chips. Don’t over mix the dough. Drop the cookies 2 inches apart onto the prepared cookie sheets using one tablespoon measurements.
4. Bake them for 12 minutes or until the edges and centers are brown. Remove the cookies to a wire rack to cool.
Yesterday,We had a bloggers meet in chennai...It was an awesome meet.We r so happy to made it happen... The day will be kept in sweet memories....Thank you for the wonderful people coming over to the meet..Nithya and Me who took initiative,she was excited from the beginning...She was like a blast of energy and enjoyed a lot...Divya was calm and expressive, while Shanthi mam was caring and leading.....Srivalli who came like a breeze and stunned us with loads of thoughts...My daughter,hansika was freaking around ..... and I was busy eye-ing her...Divya bought so tasty eggless chocolate muffins and Nithya came with her yummy chikkis...Thank you gals.....Happy,I am a chennai blogger...
Meeting bloggers became like eating a creamy dessert...But blogging is not...I got my a dozen of to-do list and the list is growing on&on to scare me....I dont know when i gonna finish off all these works...This is the question striking my mind all the time....And my recent joke is(old one from chandramuki film) unmarried man has only one problem as to get married ,while married man has azhar problems....lol...(please laugh or atleast smile for me)
Actually we call this kulambu,reverse method of making kulambu....We usually start with seasoning the kulambu,but for this,end with seasoning...The vegetable used for this kulambu must be indian(local) one like drumstick,brinjal,avaraikai and the Moochai....
Ingredients
Drumstick,chopped-1
Baby Brinjal,sliced-100gms
Avaraikayi,chopped-100 gms
Moochai-handful
Coconut,grated-half cup
Cumin seeds-1 tsp
Tamarind-lemon size
Chilly powder-1 tsp
Coriander powder-2 tsp
Turmeric powder-half tsp
Salt to taste
Curry leaves -handful
Mustard seeds-1 tsp
Fenugreek seeds-half tsp
Onion,chopped-2
(Roma or Indian)Tomato,chopped-3
Sesame oil-1 tsp
Method
1.Grain coconut,cumin,handful of onion and tomato to fine paste
2.Soak tamarind in water and extract the juice
2.Add the vegetables into tamarind water and boil it
3.Add chilli,coriander and turmeric powders,salt while the vegetables are semi cooked
4.Later add the coconut paste ,and let the vegetables cook well..
5.In a fry pan,add the oil,mustard seeds,Fenugreek,onions and tomato to fry them well
6.Add the seasoning to the kulambu and cook it for another 2-3 minutes...
I spent much of January and February every year in a funk because I don't get enough sunlight and I don't spend much time outside. I usually pass my time pouring over seed catalogs and websites. In the past, I have mostly grown flowering perennials in my garden, some herbs, and tomatoes. Last year, I started an asparagus bed and planted some raspberries. This year, I'm getting deeper into growing produce. I even dug out a perennial bed to make room for veggies!
Last year, I experimented with starting many of my plants from seed. I bought a shelving unit and attached shop lights under each shelf. I used this set up to grow seeds in my extra bedroom. My plants did quite well and I got an abundant harvest from them.
[Here is one of my tomato seedlings right after I potted it up in order to develop a strong root system.]
[On the porch, you can see some of the plants that I started under lights. They were on the porch to harden off before planting.]
This year, I am attempting even more plants and varieties. Here's some of what I have planned:
other herbs: stevia, chives, oregano, parsley, chamomile, cilantro
tomatoes: Napa grape hybrid, brandywine, sweet tangerine hybrid, Wolford's wonder, Henderson's wins all, Fred Limbaugh potato top, chocolate stripes, blondkopfchen, bloody butcher, yellow stone, 1884, Italian heirloom
potatoes: all blue, banana fingerling, carola, German butterball, red gold
other veggies: lemon cucumbers, sweet success cucumbers, bush champion cucumbers, mesclun, spinach, zucchini, greensleeves beans, royal burgundy beans, super wax beans, carrots, sugar snap peas, onions, garlic, shallots
I didn't initially plan to plant this much, but I lost my mind in the seed catalogs. I'm sure that I will have enough seedlings for myself and all my neighbors :).
For my good friend Sarah loves everything raspberry and strawberry so I decided to make some strawberry filled thumbprint cookies for her birthday. These cookies are delicious and I remember the first time I made them as a kid with my mom; we used the Williams Sonoma Cookbook for Kids and they were super fun and easy to make. I found this recipe on the Joy of Baking website, a new site that I will definitely be frequenting more often now that I have an electric mixer. I was looking for a raspberry jam but unfortunately Trader Joe's was out, not surprising, so instead I found a fantastic strawberry jam with real chunks of strawberry. The wonderful thing about these cookies is how flexible they are, you can use a variety of nuts in the batter and any jam for the filling! It's hard to go wrong with these addictive buttery bites.
Thumbprint Cookies with Strawberry Jam
(Makes 40 cookies)
Ingredients:
1 cup unsalted butter, room temperature
1/2 cup white sugar
2 large egg yolks
1 teaspoon pure vanilla extract
2 cups all purpose flour
1/4 teaspoon salt
1 1/2 cups walnuts, finely chopped
1 cup strawberry jam
Directions:
1. Preheat the oven to 350 degrees and place the rack in the center of the oven. Line a baking sheet with parchment paper.
2. In a bowl, cream the butter and sugar with an electric mixer until light and fluffy, about 2-4 minutes.
3. Add the egg yolks and vanilla extract and beat. Add the flour and salt and beat just until incorporated. Mix in the chopped walnuts with your hands or a spatula.
4. Roll the dough into ball about 1 inch wide and place on the baking sheet. With your thumb, lightly press down in the center of the ball to make an indentation. Fill the thumbprints with 1/4 - 1/2 teaspoon of jam.
15. Bake for 13-15 minutes, or until the cookies are slightly golden and the jam filling has set. Let cool on a wire rack. ENJOY!
Toor Dal - 1 cup
Mustard,Urad dal-Each 1 tsp
Sambar Powder-1 tbsp
Onion-1
Tomato-1
Any Vegetable-1/2 cup
Coriander-Few
Oil-2tbsp
Salt To Taste
Method
1.Fry Mustard,Urad,chopped Onion ,Tomato and Vegetables
2.Cook Toor dal with 2 cups of water
3.Smash dal ,then add all fried ingredients ,salt and Sambar Powder
4.Cook it again for 10 mins and Garnish with Coriander.
Bhendi Fry(Vendaikai Fry)
Ingredients
Bhendi-1 cup
Onion-1
Mustard seeds-1/2 tsp
Red Chilly -1
Turmeric powder-1/2 tsp
Rice flour-1 tsp
Salt To taste Method
1.Fry Mustard seeds,Onion,Red chilly in oil.
2.Add Bhendi to it.
3.Add Turmeric powder ,Salt and Rice Flour
4.Cook until Bhendi becomes soft
Rava Kesari
Ingredients Rava-1 cup
Sugar-1+1/2 cups
Kesari color-pinch
Ghee-2 Tbsp Method
1. Boil 2 cups of water
2.Add Rava and stir continuously
3.When Rava is cooked,add sugar ,color and ghee
4.Garnish with fried nuts
Carrot Payasam
Ingredients Carrot-1 cup
Sugar To Taste
Milk-1cup
Elachi pwd-a pinch Method
1. Cook carrot
2.Add Milk and Grind with carrot to thick
3.Add Sugar to taste
4.Add Pinch of Elachi powder
5.Can serve hot or chill
My friend, Matt, is so smart. He just gave me some tomato seeds that he saved in a unique way:
He just scooped tomato seeds onto labelled index cards, guts and all. Then he let them dry. When it's time to plant them, you just need to flick the seeds off the card. He was careful with the seed cards. He stored them in a paper envelope. I was a little more careless because I transported them to my house loose in my purse. I lost a couple of cherry tomato seeds, but not many.
Too bad I didn't have more varieties which seeds fell off in my purse. I would have played the tomato mystery game by planting the seeds and trying to guess which tomatoes would come from which plants. This is similar to the game that I play in the spring with the volunteer tomatoes in my garden.
We had a strange coincidence last year. When it came time to trade seeds, we ended up having 8 of 10 of the same heirloom varieties. We didn't plan our seed buying in advance and we bought from different sources. This year, we only have a couple of varieties in common.
Related Videos :below I show related videos and not so related to this article.
Title: How and Why to Ferment Tomato Seeds - Saving Tomato Seeds Part 1
http://www.eskiedog.org
This is an informative Video by Perry Mancini from the American Eskimo Rescue and Sanctuary of Iowa that focuses on the proper way to ferment and save tomato seeds. It also includes a small segment on saving Basil and Pepper seeds at the end of part 3
Due to upload time restrictions, this video is in 3 parts
"Dopo giorni di pioggia battente, il Dilivio Universale 2.0 sembra volgere alla fine. Nuvole lievi colorano l'alba, striando l'orizzonte di rosa e di speranza. L'Arca ferve di vita: è il risveglio a lungo atteso. Forse - suggeriscono boatos dalla stiva - è primavera...
Escono da ogni crepa le formiche, svolazzano i merli e il cane dell'architetto del quarto piano scodinzola come non mai a un bastardello di egual sesso: volevo trovargli una compagna - come da biblico dettato - ma lui s'è scelto questo tipino allegro e nella confusione generale l'ha fatto salire di soppiatto. Sono due cani felici, e tanto basta. Spero solo non gli chiedano i documenti allo sbarco: non si sa mai dove si attracca dopo un Diluvio, e non vorrei che capitassimo nel posto sbagliato...
Sferruzzano a tutto andare le vecchiette: berretti col pon pon per i bambini (c'era molta umidità fino a ieri) e mutande all'uncinetto e a prova di crollo per i ragazzi. Qualcuno ci ha provato ad abbassarsi i pantaloni, ma è stato prontamente dotato di bretelle (anch'esse all'uncinetto...) e costretto ad usarle: lo spazio è poco sull'Arca e, non potendo andarsene sbattendo la porta, anche gli adolescenti più riottosi si son fatti mansueti...
Ronzano le api, tranne quella Piaggio modello 1967: ferma sul ponte, se la dividono un paio di bruchi e una coppia di maestri appassionati che, precari, hanno preferito accomodarsi nell'abitacolo per non abituarsi a troppi agi ("Non si sa mai, magari all'attracco non ci ritroviamo più nemmeno la scuola...").
Giocano con i bambini senza felpe firmate i calciatori di una volta (gli uni e gli altri con divise all'uncinetto, ça va sans dire...): partite tese, ma senza parolacce né quelle orrende parole con la kappa che si usano negli sms. E le veline - quelle di carta colorata dei fiorai di Parigi - le abbiamo utilizzate per scriverci poesie: sventolano come bandierine di preghiere tibetane, appese alle sartie con delle mollette da bucato... parole al vento, ma non per questo inascoltate.
Suonatori d'orchestra, equilibristi e scrittori di favole sono i divi del varietà serale sull'Arca 2.0: i matti saggi siedono in prima fila, vicino ai due scassinatori dall'animo gentile. Tutti mangiano mele, cioccolata, frolle e brioches: perché alla fine le ho imbarcate, le pasticciere del piano di sotto... Ma non ho avuto cuore di lasciar giù i ragazzi spagnoli dell'Erasmus del primo piano: così la fisarmonica suona fino a tarda notte, ma che volete che faccia un po' di musica in mezzo ai flutti del Diluvio?
C'è molta vita su quest'Arca, e non tutta scorre su strade propriamente ortodosse: forse anche per questo siamo tutti un po' svitati ma felici. E poiché a terra abbiamo lasciato parecchie convenzioni, è accaduto persino che la coppia di lucertole - con pochi giorni di convivenza e nessun matrimonio alle spalle - abbia adottato il gatto del ballatoio di fronte.
Non sarà facile tornare alle regole pre-Diluvio: i più si preparano allo sbarco recitando mantra e facendo lunghe sedute di training autogeno. Io faccio anche del pane. In tubino nero ma a piedi nudi (i tacchi solo di sera...), mi arrangio come posso: perché nell'Arca 2.0 abbiamo l'adsl ma non il forno. E nella fretta ho infilato nella sacca svariati tipi di farina, ma neppure un grammo di lievito...
Perciò mangiamo questo pane ormai da giorni, ed è con il chapati che vi saluto, in quello che credo sarà il mio ultimo mattino sull'Arca: son qui sul ponte, tra i fili del nostro bucato di poesie, che sventolo focacce calde come fossero bandiere.
Ciao a tutti. E arrivederci a dopodomani... sperando che sia finalmente primavera." INGREDIENTI(per 6 chapati)
farina bianca 00: 150 gr. acqua: 100 ml sale fino: 1/2 cucchiaino olio extra vergine di oliva: 1 cucchiaino burro: 30 gr
Mescolate la farina e il sale in una ciotola, versatevi l'acqua tiepida e l'olio e lavorate con un cucchiaio finché non avrete una palla di impasto.
Versate l'impasto sul piano di lavoro e lavoratelo per 5 minuti finché non lo vedete perfettamente liscio e omogeneo (se volete potete dargli le solite 8-9 torciture, ma qui la tecnica di lavorazione non è fondamentale: non deve lievitare, basta che riusciate a farlo diventare liscio ed elastico).
Mettetelo in una ciotola pulita, sigillata con pellicola, e fatelo riposare almeno mezz'ora a temperatura ambiente (ma se vi viene comodo, potete parcheggiarlo in frigo fino a due giorni: basta che lo tiriate fuori con un po' di anticipo quando lo utilizzerete).
Infarinate il piano di lavoro, rovesciatevi l'impasto e dividetelo in 6 parti uguali: ricavatene altrettante palline, schiacciatele un po' e infarinatele leggermente. Con il mattarello allargate ciascuna pallina fino ad un diametro di circa 15 cm: spolverizzatele spesso di farina, perché devono venire perfettamente lisce (evitate di farle attaccare al piano o al matterello...)
Quando avrete steso tutti gli chapati, scaldate una pentola antiaderente. Sgrondate una focaccina dall'eccesso di farina e mettetela nella pentola bollente, muovendola circolarmente per non farla attaccare.
Aspettate circa un minuto: quando vedete che si formano delle bolle in superficie girate la focaccia dall'altro lato, cuocetela 30 secondi e poi rigiratela. A questo punto vedrete le bolle d'aria all'interno della focaccia farsi più grandi: con l'aiuto di una spatola in silicone o di un grosso cucchiaio, premetele delicatamente per far sì che l'aria in esse contenuta si distribuisca verso le bolle vicine. In pratica dovete fare in modo che si formi un'unica, grande bolla d'aria all'interno della focaccia, che si gonfierà come un materassino da spiaggia. Fate attenzione: dovete premere con delicatezza, perché se si crea un buco... il vostro materassino non si gonfierà! Continuate sempre a muovere la pentola per non far bruciare il chapati, voltatelo un'altra volta per dargli un po' di colore, poi disponetelo su un piatto (tranquilli... si sgonfia) e spennellatelo con il burro fuso.
Prima di cuocere la focaccia successiva gettate via la farina bruciacchiata che rimane nella pentola e pulite eventuali residui con un tampone di carta da cucina.
Proseguite fino ad esaurimento delle focaccine e servite subito. Il chapati è buono caldo e appena fatto.
---------------------------------
Un pane semplicissimo Il chapati è un tipico flat bread, uno di quei pani senza lievito presenti in molte tradizioni culinarie non solo orientali (penso alla carta da musica sarda o alla piadina romagnola, per esempio...). E' facilissimo e rapido da fare, in meno di un'ora lo mettete in tavola, ed è prezioso per chi ha problemi con il lievito. E' perfetto per accompagnare intingoli, verdure e carni a piccoli pezzi (in India serve anche da posata...), ma vi sconsiglio di presentarlo col brasato della domenica se avete a pranzo vostra suocera... La mia ricetta riporta misure precise, perché di prove ne ho fatte tante e mi sembrava carino mettervene a parte. Ma se anche voi foste in mezzo al mare - magari non su un'Arca ma semplicemente in barca - e non aveste una bilancia e una brocca graduata, potete regolarvi benissimo così: la farina dev'essere il doppio dell'acqua in volume. Vale a dire: due bicchieri di farina, uno di acqua. O due tazze di farina e una di acqua. O due secchi di farina e uno di acqua... dipende solo da quanta gente avete a bordo. Quanto al sale: regolatevi voi. E per l'olio: un cucchiaino ogni dose a "bicchierate". Più semplice di così...
Related Videos :below I show related videos and not so related to this article.
Title: Roti Making - Chapati Indian bread
Simple easy to make Indian Bread - Eat with Curry, Dhal or simply roll it with a bit of oil and sugar. Kids love it. Tastes best when eaten fresh - Also watch :
No 2 making dough for Roti,
No 7 Fried Fish
No 06 Rice cooked in 5 minutes
No 05 Lentil Soup
Title: Roti, Chapati (Flat Indian Bread) Recipe by Manjula
http://www.ManjulasKitchen.com
INGREDIENTS:
This recipe makes 4 Roti's:
1/2 Cup Whole wheat flour
Pinch of Salt
1/4 Cup and 1 tablespoon of luke warm water
1/4 teaspoon of Oil
1 teaspoon of Ghee or clear butter
Please send comments to: ManjulasKitchen@yahoo.com
Solo due parole per descrivere il Norovirus: devastante e debilitante.
Non so ancora se sia arrivato in Italia, qui a Boston sembra essere dovunque. Non scendo nei particolari ma io e AUB ce la siamo proprio vista brutta!!! Ieri abbiamo anche riso della nostra sventura, ricordando il momento in cui lui con la febbre altissima cercava di scollarmi dal pavimento del bagno ormai diventato il mio letto. Oggi ci sentiamo un po` meglio, dovremo disinfettare l' appartamento pero`.
One of my best friends, Erica's, mother runs a wonderful baking supplies store in our home town, San Rafael, California. It's called Cake Art Supplies and this is my second time making something from a mix from the store. The first item I made was from a Cake Art mix for the most delicious brownies I've ever had. For my birthday, Erica sent me a box with a mix for coconut macaroons and another brownie mix! These macaroons were hands-down the best I've ever had. They stayed moist for a whole week and they were perfectly gooey and delicious. I added some sliced almonds to the mixture and while the macaroons baked I made some chocolate frosting to drizzle over them. These were very tasty and everyone who tried one couldn't stop at just one!
Cake Art Coconut Macaroons with Almonds and Chocolate Frosting
Ingredients: 1 pound Cake Art Coconut Macaroon Mix 5 ounces boiling water 3/4 cup sliced almonds 5.5 ounces dark chocolate, chopped 3 tablespoons heavy cream
Directions: 1. Preheat the oven to 375, cover two baking sheets with parchment paper. 2. Stir in the boiling water into the macaroon mix and let it stand for 5 minutes. Stir in the sliced almonds. 3. Spoon the batter onto the cookie sheets and bake for 15-18 minutes, or until macaroons are golden brown on top. Let cool on a cookie rack. 4. While macaroons are cooling, microwave the cream and chopped chocolate on high for 3 minutes. Stir and microwave for longer if necessary. 5. Dip the bottom of the cooled macaroons into the melted chocolate and drizzle the chocolate on top. Enjoy with milk or tea!
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