2 chicken breasts - diced
red pepper-diced
green pepper -diced
1 onion, diced and fried with the bacon
1 tin of sweet corn
1 tin of kidney beans
chicken stock cube
around 250 g of lean bacon
Boil the chicken with 1 carrot, celery and parsnip. Once tender, take the veg out (can be used for salad), add diced pepper, sweet corn, onion, beans, dissolved chicken cube and diced bacon. Mix it all and simmer. Add tomato sauce to taste. Serve hot with a slice of bread.
Vegetable from the soup - diced them; once cold, add 2 spoonfuls of mayonnaise. Serve with any cold meat as a salad.
Tuesday, 5 October 2010
Tuesday, 20 July 2010
Tuesday, 6 July 2010
Athlete Recipes - Over 100 Recipes For Great Performance And Sport Endurance
DO I WANT TO OUTPERFORM YOUR COMPETITION?
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DO I WANT TO AVOID THAT FEELING OF FATIGUE?
If you answered yes to these questions, you need to download the Athlete Recipes ebook. The athlete’s premiere recipe book. You will receive over 100 recipes designed to help you achieve a higher plateau of energy and endurance. You will have a higher energy level that will enhance your performance against your competition. That post competition fatigue will never again be an issue for you!
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DO I WANT HIGHER ENERGY LEVELS?
DO I WANT TO AVOID THAT FEELING OF FATIGUE?
If you answered yes to these questions, you need to download the Athlete Recipes ebook. The athlete’s premiere recipe book. You will receive over 100 recipes designed to help you achieve a higher plateau of energy and endurance. You will have a higher energy level that will enhance your performance against your competition. That post competition fatigue will never again be an issue for you!
Click Here!
Monday, 5 July 2010
Where Did the Birthday Cake Come From?
By Ben_Stalker
From all the special days and occasions we have as a child, a lot of our very best memories are of birthdays past. This is a celebration of all that we are, celebrating the day in which we joined the world, by the people whom care most about our lives. To celebrate this occasion in style and create some of those memories for people you care about, an essential ingredient to any birthday is the birthday cake.
A birthday cake, traditionally, will be made from bright colours and in an elaborate pattern or design. Their style and taste is something most people now associate with birthdays, from most cultures, ages and religions. This begs the questions, where did this tradition first begin?
The first known usage of a savoury treat to celebrate a birthday was in ancient Greece. When the celebrations were held, honey cakes and bread were baked for a special birthday meal. This still goes on today in very traditional Greek families but it is more common to use a more modern cake for the celebration. The next appearance in history is in Roman society. At the lowest end of the scale, there was a private party, held at home for the person whose birthday it was. Again, this was honey cakes and bread. For royal birthdays, large festivals were held and savoury treats were on the menu. This went from carnivals and was a national celebration for a monarch.
The third occurrence in history was in the middle ages in Germany. The celebration of Christmas was marked by the baking and eating of sweetbread, made from a flour recipe, much like the modern day cakes. The sweetbread was baked in the shape of baby Jesus. This is the first probable ancestor of today's recipes is similar to that of today's sponge cakes.
The next place that popularised the idea of birthday cakes was England. The cook used to bake valuable items into the cake such as thimbles and coins. They were mixed in with the cake mix and then baked in the oven. The idea was that when the it was cut and eaten by the attendees of the birthday, what you received in your bit of cake was a reflection on how your life would go. A coin for a successful and wealthy life and a thimble for a lonely and poor life. This is still somewhat used in modern day birthday cakes when cakes are decorated with coin shaped sweeties, candy and whatnot.
Birthday cakes today have taken on a whole new meaning however and is divided up between the birthday guests and eaten in celebration of the birthday's recipient. They cakes are a log more elaborate and there are as many different birthday cake designs as you could possibly imagine. They are a large part of modern day celebrations, particularly in Christian society. They are often mounted with a number of candles, representing the number of years the person whose birthday it is has been alive. They are then traditionally blown out and a birthday wish is made.
I have a few sites that I like to write articles for and promote, I hope you enjoy my work, I try to be funny and informative.
Article Source: http://EzineArticles.com/?expert=Ben_Stalker
From all the special days and occasions we have as a child, a lot of our very best memories are of birthdays past. This is a celebration of all that we are, celebrating the day in which we joined the world, by the people whom care most about our lives. To celebrate this occasion in style and create some of those memories for people you care about, an essential ingredient to any birthday is the birthday cake.
A birthday cake, traditionally, will be made from bright colours and in an elaborate pattern or design. Their style and taste is something most people now associate with birthdays, from most cultures, ages and religions. This begs the questions, where did this tradition first begin?
The first known usage of a savoury treat to celebrate a birthday was in ancient Greece. When the celebrations were held, honey cakes and bread were baked for a special birthday meal. This still goes on today in very traditional Greek families but it is more common to use a more modern cake for the celebration. The next appearance in history is in Roman society. At the lowest end of the scale, there was a private party, held at home for the person whose birthday it was. Again, this was honey cakes and bread. For royal birthdays, large festivals were held and savoury treats were on the menu. This went from carnivals and was a national celebration for a monarch.
The third occurrence in history was in the middle ages in Germany. The celebration of Christmas was marked by the baking and eating of sweetbread, made from a flour recipe, much like the modern day cakes. The sweetbread was baked in the shape of baby Jesus. This is the first probable ancestor of today's recipes is similar to that of today's sponge cakes.
The next place that popularised the idea of birthday cakes was England. The cook used to bake valuable items into the cake such as thimbles and coins. They were mixed in with the cake mix and then baked in the oven. The idea was that when the it was cut and eaten by the attendees of the birthday, what you received in your bit of cake was a reflection on how your life would go. A coin for a successful and wealthy life and a thimble for a lonely and poor life. This is still somewhat used in modern day birthday cakes when cakes are decorated with coin shaped sweeties, candy and whatnot.
Birthday cakes today have taken on a whole new meaning however and is divided up between the birthday guests and eaten in celebration of the birthday's recipient. They cakes are a log more elaborate and there are as many different birthday cake designs as you could possibly imagine. They are a large part of modern day celebrations, particularly in Christian society. They are often mounted with a number of candles, representing the number of years the person whose birthday it is has been alive. They are then traditionally blown out and a birthday wish is made.
I have a few sites that I like to write articles for and promote, I hope you enjoy my work, I try to be funny and informative.
Article Source: http://EzineArticles.com/?expert=Ben_Stalker
Thursday, 1 July 2010
How to make your own blackcurrent jam?
If you like jams and fancy finding a few fruity bits in them, there is no better way than producing your own. Even if you do not have a garden, but have just a tiny patio area, you can still grow your own blackcurrant bush in a big pot. Since my garden is not that big and all the vacant space is taken by fruit bushes and trees, I grow strawberries and peas in pots with excellent results.
Even if you are not fond of gardening, blackcurrants are so easy to grow that it is a shame not to have at least one bush.
Ways you can use blackcurrants:
-as a jam,
-to make fruit juice,
-to eat them on their own,
-as an addition to a dessert.
-as part of fruit salad.
Yesterday I picked up all blackcurrants that have turned black. Some are still left on the bush, so I intend to make some more jam when they are ready.
Once I collected fruit, I took out all leaves and stems that I accidently gathered. I placed blackcurrants on a sieve and gave them a rinse in cold water. I used a small pot to put blackcurrant in and I added two spoonfulls of caster sugar. To make a proper jam you should use 1kg of sugar to 1 kg of fruit. I also poured 1/4 of a cup of water, to stop fruit from burning. I simmered it for 30 minutes stirring from time to time. Today, I was able to serve a delicious, home made blackcurrant jam for breakfast.
Even if you are not fond of gardening, blackcurrants are so easy to grow that it is a shame not to have at least one bush.
Ways you can use blackcurrants:
-as a jam,
-to make fruit juice,
-to eat them on their own,
-as an addition to a dessert.
-as part of fruit salad.
Yesterday I picked up all blackcurrants that have turned black. Some are still left on the bush, so I intend to make some more jam when they are ready.
Once I collected fruit, I took out all leaves and stems that I accidently gathered. I placed blackcurrants on a sieve and gave them a rinse in cold water. I used a small pot to put blackcurrant in and I added two spoonfulls of caster sugar. To make a proper jam you should use 1kg of sugar to 1 kg of fruit. I also poured 1/4 of a cup of water, to stop fruit from burning. I simmered it for 30 minutes stirring from time to time. Today, I was able to serve a delicious, home made blackcurrant jam for breakfast.
Wednesday, 30 June 2010
Chocolate Whipped Cream Layer Cake is a Delicious and Cooling Summer Dessert
By Harriet_Hodgson
Hot summer days remind me of my mother's chocolate whipped cream layer cake. My mother, an excellent baker, was famous for her orange sponge cake. She didn't bake sponge cake in the summer, however, because she didn't want to heat up the kitchen. Instead, Mom bought a sponge loaf from the store. She cut the cake into layers and frosted the layers and sides with chocolate whipped cream.
Cream cakes, or ice box cakes as they used to be called, have been around for years. Fannie Farmer's "Boston Cooking School Cook Book," first published in 1898, contains a recipe for French Cream Filling. The filling is made with heavy cream, powdered sugar, a stiffly-beaten egg white, and vanilla.
The wartime edition of "The Victory Cook Book" has a recipe that is almost identical to Fannie Farmer's recipe. Gelatin powder is added to the whipping cream to keep it stiff. The original "Joy of Cooking" by Irma S. Rombauer and Marion rombauer Becker, also has a recipe for whipped cream frosting, only they call it Sweetened Whipped Cream and Creme Chantilly Frosting. Their recipe has many variations: almond cream (toasted slivered almonds or almond paste), toasted coconut, orange marmalade or other jam, and fresh berries, to list a few.
In her two-volume book, the "Modern Encylopedia of Cooking," Meta Given devotes an entire section to refrigerated cakes and ice box cakes. "Refrigerated Cakes are ideal party cakes because they are usually made the day before they are served," she writes. Certainly, I felt like I was at a party every time I ate Mom's Chocolate Whipped Cream Layer Cake. You will turn an ordinary meal into a party when you serve this creamy, chocolaty, and decadent dessert.
Ingredients
1 10.75-ounce frozen pound cake
1 1/2 cups heavy cream
1/2 cup powdered sugar
1 tablespoon unflavored gelatin powder
2 tablespoons water
2 tablespoons chocolate syrup (Mom used Hershey's.)
1 dark chocolate candy bar
Method
Cut defrosted pound cake into three layers. Dissolve gelatin in water and set aside for five minutes. Combine powdered sugar and heavy cream in a small mixer bowl. Beat cream until it starts to thicken. Gradually add the chocolate syrup and dissolved gelatin. Continue beating until the cream makes soft mounds, but is not stiff.
Frost the layers with the whipped cream mixture. Stack the layers and frost the outside of the cake. Garnish the top with shaved dark chocolate. Stick two toothpicks in the top of the cake (to protect the frosting) and cover with release foil. Referigerate the cake for at least four hours. For Coffee Whipped Cream Layer Cake substitute two tablespoons of cold, extra-strong coffee for the chocolate syrup. Makes 6-8 servings.
Copyright 2008 by Harriet Hodgson
http://www.harriethodgson.com/
Harriet Hodgson has been a freelance nonfiction writer for 30 years. She was a food writer for a local magazine before she became a health writer. She is a member of the Association of Health Care Journalists and the Association for Death Education and Counseling. Her 24th book, "Smiling Through Your Tears: Anticipating Grief," written with Lois Krahn, MD, is available from http://www.amazon.com/
Centering Corporation in Omaha, NE, North America's oldest and largest grief resource center, is publishing her 26th book, "Writing to Recover: The Journey from Loss & Grief to a New Life." Please log onto Harriet's Website and learn more about this busy author and grandmother.
Article Source: http://ezinearticles.com/?expert=Harriet_Hodgson
Hot summer days remind me of my mother's chocolate whipped cream layer cake. My mother, an excellent baker, was famous for her orange sponge cake. She didn't bake sponge cake in the summer, however, because she didn't want to heat up the kitchen. Instead, Mom bought a sponge loaf from the store. She cut the cake into layers and frosted the layers and sides with chocolate whipped cream.
Cream cakes, or ice box cakes as they used to be called, have been around for years. Fannie Farmer's "Boston Cooking School Cook Book," first published in 1898, contains a recipe for French Cream Filling. The filling is made with heavy cream, powdered sugar, a stiffly-beaten egg white, and vanilla.
The wartime edition of "The Victory Cook Book" has a recipe that is almost identical to Fannie Farmer's recipe. Gelatin powder is added to the whipping cream to keep it stiff. The original "Joy of Cooking" by Irma S. Rombauer and Marion rombauer Becker, also has a recipe for whipped cream frosting, only they call it Sweetened Whipped Cream and Creme Chantilly Frosting. Their recipe has many variations: almond cream (toasted slivered almonds or almond paste), toasted coconut, orange marmalade or other jam, and fresh berries, to list a few.
In her two-volume book, the "Modern Encylopedia of Cooking," Meta Given devotes an entire section to refrigerated cakes and ice box cakes. "Refrigerated Cakes are ideal party cakes because they are usually made the day before they are served," she writes. Certainly, I felt like I was at a party every time I ate Mom's Chocolate Whipped Cream Layer Cake. You will turn an ordinary meal into a party when you serve this creamy, chocolaty, and decadent dessert.
Ingredients
1 10.75-ounce frozen pound cake
1 1/2 cups heavy cream
1/2 cup powdered sugar
1 tablespoon unflavored gelatin powder
2 tablespoons water
2 tablespoons chocolate syrup (Mom used Hershey's.)
1 dark chocolate candy bar
Method
Cut defrosted pound cake into three layers. Dissolve gelatin in water and set aside for five minutes. Combine powdered sugar and heavy cream in a small mixer bowl. Beat cream until it starts to thicken. Gradually add the chocolate syrup and dissolved gelatin. Continue beating until the cream makes soft mounds, but is not stiff.
Frost the layers with the whipped cream mixture. Stack the layers and frost the outside of the cake. Garnish the top with shaved dark chocolate. Stick two toothpicks in the top of the cake (to protect the frosting) and cover with release foil. Referigerate the cake for at least four hours. For Coffee Whipped Cream Layer Cake substitute two tablespoons of cold, extra-strong coffee for the chocolate syrup. Makes 6-8 servings.
Copyright 2008 by Harriet Hodgson
http://www.harriethodgson.com/
Harriet Hodgson has been a freelance nonfiction writer for 30 years. She was a food writer for a local magazine before she became a health writer. She is a member of the Association of Health Care Journalists and the Association for Death Education and Counseling. Her 24th book, "Smiling Through Your Tears: Anticipating Grief," written with Lois Krahn, MD, is available from http://www.amazon.com/
Centering Corporation in Omaha, NE, North America's oldest and largest grief resource center, is publishing her 26th book, "Writing to Recover: The Journey from Loss & Grief to a New Life." Please log onto Harriet's Website and learn more about this busy author and grandmother.
Article Source: http://ezinearticles.com/?expert=Harriet_Hodgson
Tuesday, 29 June 2010
Chocolate Covered Strawberries Recipe
By Byul_Im
Strawberries are bright red colored fruit, cultivated across the world. It is popular among all age groups. It is consumed either as a fresh fruit, in fruit salads, or consumed as a preserved juice or used in ice creams, milk shakes, pies, etc. The history of its cultivation indicates that this fruit has been cultivated from the 17th century. Chocolate is another food that lends awesome flavor whether consumed raw or mixed with other food items. The mix of chocolate with strawberries will be a sure shot winner at any event. It is a great appetizer for any party. Here is the simple recipe that will help you to prepare Chocolate Covered Strawberries. It takes hardly 15 minutes to prepare the dish and can be served as many as 24 people.
Ingredients
Sixteen ounces of milk chocolate chips
Two tablespoons of shortening
One pound of fresh strawberries with leaves
Directions
To prepare this recipe first step is to take some toothpicks and insert the toothpicks into the tops of the fresh strawberries.
After you complete inserting, the toothpicks take a double boiler. Then melt the chocolate chips and shortening. Stir the chocolate occasionally so that it does not have any lumps in them until the melted chocolates become smooth. Hold the strawberries by the inserted toothpicks and dip the strawberries into the melted chocolate mixture.
Finally turn the coated strawberries upside down and then insert the toothpick into Styrofoam to cool down the chocolate mixture and make the covering hard from outside.
Chocolate covered strawberries can be served cold directly taking them out from refrigerator. You can put some white chocolate over dark chocolate to lend it an interesting look and make it more delicious to your guests. They can be just perfect for formal occasions like weddings.
If you would like to get more information on similar recipes, please visit our site at Appetizer Recipes
Article Source: http://EzineArticles.com/?expert=Byul_Im
Strawberries are bright red colored fruit, cultivated across the world. It is popular among all age groups. It is consumed either as a fresh fruit, in fruit salads, or consumed as a preserved juice or used in ice creams, milk shakes, pies, etc. The history of its cultivation indicates that this fruit has been cultivated from the 17th century. Chocolate is another food that lends awesome flavor whether consumed raw or mixed with other food items. The mix of chocolate with strawberries will be a sure shot winner at any event. It is a great appetizer for any party. Here is the simple recipe that will help you to prepare Chocolate Covered Strawberries. It takes hardly 15 minutes to prepare the dish and can be served as many as 24 people.
Ingredients
Sixteen ounces of milk chocolate chips
Two tablespoons of shortening
One pound of fresh strawberries with leaves
Directions
To prepare this recipe first step is to take some toothpicks and insert the toothpicks into the tops of the fresh strawberries.
After you complete inserting, the toothpicks take a double boiler. Then melt the chocolate chips and shortening. Stir the chocolate occasionally so that it does not have any lumps in them until the melted chocolates become smooth. Hold the strawberries by the inserted toothpicks and dip the strawberries into the melted chocolate mixture.
Finally turn the coated strawberries upside down and then insert the toothpick into Styrofoam to cool down the chocolate mixture and make the covering hard from outside.
Chocolate covered strawberries can be served cold directly taking them out from refrigerator. You can put some white chocolate over dark chocolate to lend it an interesting look and make it more delicious to your guests. They can be just perfect for formal occasions like weddings.
If you would like to get more information on similar recipes, please visit our site at Appetizer Recipes
Article Source: http://EzineArticles.com/?expert=Byul_Im
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