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The Ultimate Cornflake Cake
The base
150g cornflakes
50g chopped toasted hazelnuts
50g raisins soaked in Grand Marnier
100g best quality dark chocolate
50g ready to eat apricotsThe topping
350g chocolate
350ml whipping cream
1tsp cinnamonMelt the chocolate
Melt the 100g of chocolate, mix with the hazelnuts raisins, chopped apricots and the cornflakes.Spread the mixture
Spread the mixture into the base of a six-inch spring-loaded cake tin, or similar size lined, deep tray.Whip the cream
Whip the cream to the ribbon stage, that is, until it leaves the trail of the whisk. Whisk in the cinnamon.Fold in the chocolate
Fold in the melted chocolate. Mix to amalgamate leaving a smooth truffle-like consistency. Pour on to the cornflake base.Leave to set and serve
Leave to set for at least four hours. Dust with cocoa and serve.Tomatoe soup
1/4 cup olive oil
2 large yellow onions, diced
1 tablespoon finely grated orange zest
18 ripe tomatoes, quartered
Heavy cream
Salt and pepper to taste
Fresh basil leavesUsing a heavy saucepan set over medium heat, sauté onions in olive oil, stirring occasionally until tender and translucent, about 10 to 12 minutes.
Stir in orange zest and tomatoes and continue to cook over medium heat stirring occasionally to prevent scorching, about 20 minutes or until the tomatoes have broken down and rendered much of their liquid.
Puree soup in batches using either a food processor or blender. Then strain the mixture through a food mill or medium mesh sieve placed over a clean saucepan, discard remaining peel and seeds. Reheat soup mixture gently over medium-low heat, season with salt and pepper. Add heavy or light cream to taste (anywhere from 1/2 cup to 1 1/2 cups or until you achieve the consistency and flavor you desire.) Season to taste.
Just before serving (about 1-2 minutes before) add fresh basil, torn into small pieces to the soup.
Serves 4 to 6.Minted Lamb Burgers
¼ cup apple juice
2 tablespoons dry bread crumbs
2 tablespoons chopped onion
1 clove garlic, minced
1 teaspoon snipped fresh rosemary
= (or 1/4 tspn dried rosemary, crushed)
¼ teaspoon salt
1 lb. lean ground lamb
2 tablespoons mint jelly, melted
4 pita bread rounds, halved crosswise
4 lettuce leaves
½ cucumber, thinly sliced
1 small tomato, halved and sliced
½ cup plain yogurtIn a medium mixing bowl combine apple juice, bread crumbs, onion, garlic, rosemary, and salt. Add ground lamb and mix well. Shape into four 3/4-inch-thick patties.
Grill patties on an uncovered grill directly over medium coals for 8 minutes. Turn patties and brush with mint jelly. Grill for 6 to 10 minutes more or until an instant-read thermometer inserted in side of patty registers 160 degrees, brushing once or twice with remaining jelly.
To grill by indirect heat: Arrange preheated coals around a drip pan in a covered grill. Test for medium heat above pan. Place patties on grill over drip pan. Cover and grill for 20 to 24 minutes or until no pink remains, turning patties and brushing with jelly halfway through grilling time.
Open pita bread halves. Line each with a lettuce leaf and a few cucumber slices. Place patties in pita bread halves with lettuce, cucumber, tomato, and yogurt. Serve with remaining pita bread halves.
This recipe yields 4 servings.
Nutritional facts per serving: Calories: 375, total fat: 16g, saturated fat: 6g, cholesterol: 76mg, sodium: 407mg, carbohydrate: 32g, fiber: 1g, protein: 25g, vitamin A: 1%, vitamin C: 7%, calcium: 9%, iron: 18%.
Comments: Melted mint jelly makes a lovely and easy glaze for these burgers. Warm the jelly over low heat to melt it.
Ive decided this is a great page hun, but cant i just come round and taste them instead lol.
Keep up the good work
Ty JMC
yep u can come for dinner any time
:)MT’s recipe for sex
Ingredients:
1) 4 Laughing eyes
2) 4 Well-shaped legs
3) 4 Loving arms
4) 2 Firm milk containers
5) 2 Nuts
6) 1 Fur-lined mixing bowl
7) 1 Firm bananaDirections:
Look into laughing eyes.
Spread well-shaped legs with loving arms.
Squeeze and massage milk containers very gently.
Gently add firm banana to mixing bowl, working in and out until well creamed. For best results. Continue to knead milk containers.
As heat rises, plunge banana deep into mixing bowl and cover with nuts, leave to soak (preferably NOT overnight).
The cake is done when banana is soft. If banana does not soften, repeat steps 3-5.
Note:If cake rises, leave town
> anyone wanting to have a demonstration please pm me lmfao :wink: :wink: :wink: :wink::twisted: :twisted: :twisted: :twisted: :twisted: :twisted: :twisted: :twisted: :twisted: :twisted: :twisted:
Salmon BBQ Recipe
Salmon Steaks (6 oz. each)
2 Tbsp. lemon juice
garlic powder
pepper
2 cup brown sugar
1/4 lb. butter (or margarine)
1 cup soy sauce
2 Tbsp. liquid smoke
Tabasco – 3 good shakesBaste steaks every 3 minutes or so with a mixture of last 5 ingredients.
When finished cooking salmon will flake easily with fork.
Sprinkle with lemon juice, pepper and garlic powder.Place on serving platter and spoon more barbecue sauce over salmon.
Barbecued Corn on the Cob
4 corn on the cob
1 tbs oil
4 tsp Schwartz American Barbecue Simply Shake Seasoning
25 g (1 oz) butterBrush each cob with a little oil and place on a large square of tin foil. Sprinkle 1 tsp of American Barbecue Seasoning onto each cob, dot with some small knobs of butter and wrap up the foil.
Place on the barbecue for 20 minutes, turning occasionally. Remove the foil and continue cooking for 10 minutes for a wonderful char-grilled effect.
Makes 4 servings.
Bananas Calypso BBQ Recipe
1/3 cup sugar
1/4 cup unsalted butter, melted
2 tablespoons lime juice (juice of 1 lime)
1/2 to 1 teaspoon ground cinnamon
4 firm bananas, peeled
1/3 cup dark rum
4 scoops ice creamIn a small bowl combine sugar, melted butter, lime juice, and cinnamon. Brush bananas with about 1/4 cup of butter mixture.
Place bananas on center of cooking grate. Grill 2 to 4 minutes, turning once halfway through grilling. Slice grilled bananas and place slices in a flameproof dish. Pour remaining 1/2 cup butter mixture into dish. Place dish on center of cooking grate. Cook 5 minutes. Remove dish from grill. Quickly pour rum over bananas. Light rum with long kitchen matches. After flames die out, serve immediately over ice cream.
Makes 4 servings.
Note: For another tropical treat, you can substitute 2 semi-firm mangos for the bananas. Peel and cut into 1-inch thick slices.
here you go JMC a few Ideas for u to try
Chargrilled Chicken Kebabs
1 tbs olive oil
450 g (1 lb) boneless, skinless chicken breast, cubed
1 courgette, cut into chunks
1 red pepper, diced
1 tbs Schwartz Chargrilled Chicken Grill & Sizzle Seasoning
1 bag mixed leaf saladPlace oil, chicken, vegetables and Chargrilled Chicken Seasoning in a bowl and mix until evenly coated. Thread onto 4 skewers or kebab sticks, alternating the chicken and vegetables.
Place on the grill and cook for 10-15 minutes, turning occasionally until cooked throughout.
Serve the kebabs on a bed of mixed leaf salad.
Chicken Teriyaki Burgers with Grilled Pineapple and Red Onions BBQ Recipe
For the grilled onions:
1 red onion, sliced 1/2-inch thick
1 teaspoon crushed coriander seeds
1 teaspoon fresh chopped thyme
1/2 cup white wine
2 tablespoons olive oil
1 teaspoon lemon juiceFor the burgers:
4 slices white bread, crusts removed and cubed
3 tablespoons teriyaki sauce
1 pound ground chicken or turkey (preferably leg meat)
3 tablespoons finely diced onion
1 clove of garlic, minced
1 teaspoon fresh chopped parsley
1 teaspoon sesame oil
2 teaspoons mustard
1 egg, slightly beaten
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1/4 teaspoon nutmeg
3 to 4 drops hot sauceFor the grilled pineapple:
1 small can pineapple rings, drained
1 teaspoon freshly crushed pink peppercorns
1/4 teaspoon salt
Olive oil sprayTo make the onions: Place onion slices in a shallow baking dish. In a small saucepan, combine coriander seeds, thyme, wine, oil, and lemon juice; bring to a boil over medium heat. Let cool slightly, then pour mixture over onions. Cover and refrigerate for 2 hours.
To make the burgers: In a large bowl, combine cubed bread with teriyaki sauce and let rest for 5 minutes. Fold in ground meat. In a small pan, sauté onions, garlic, and parsley in sesame oil for 1 minute. Add to ground meat mixture and combine. Add mustard, egg, salt, pepper, nutmeg, and hot sauce. Mix well. Mould into 4 patties and refrigerate, covered, for 1 hour.
To make the pineapple: Place pineapple slices on paper towels to drain. Remove and sprinkle with pink peppercorns and salt. Spray lightly with oil. Set aside.
Spray burgers lightly with oil and place in centre of cooking grate. Grill 6 to 8 minutes until well done and internal temperature registers 180ºF/82ºC, turning once halfway through grilling time. Place onions on grill for 4 to 6 minutes, turning once halfway through grilling time, and grill pineapple for 1 to 2 minutes, turning once halfway through grilling time. Place burgers on grilled buns; top with pineapple and onion.
Thanks for that babes as per normal ure queen of the kitchen xoxoxoxox
Your welcome will dig some more out for u later
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