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Truffle tricks

Turn out perfect truffles every time with these easy tips.

Melting the chocolate

Microwave chocolate if you prefer - melt in a microwave-safe bowl on Medium/500watts/50%, stirring every minute.Stir chocolate with a metal spoon - wooden and plastic spoons retain moisture, causing chocolate to seize (harden and go lumpy).

Rolling your truffles

Use a measuring spoon to scoop out 2 level teaspoons of mixture so the truffles are all the same size.

Coating your truffles

Divide truffles into batches for dipping and keep them in the fridge until you need them so they stay as firm as possible.Use a truffle dipper, also called a dipping swirl, for easy dipping and a swirled finish.Tap the fork or truffle dipper on the side of the bowl up to 10 times after dipping the truffle. This allows excess chocolate to drip off so you achieve a thin, even coating.Keep the melted chocolate for the coating over the saucepan of hot water while you work. If you don't, you may not be able to dip all the truffles before the chocolate thickens and hardens.

 Finishing your truffles

Allow truffles to set after dipping. Don't worry if there's still excess chocolate on the base. Once they've set, it's easy to snap it off.Make your truffles at least a day before you plan to eat them or give them as a gift. This allows the flavours to develop and the chocolate to set completely.Store in an airtight container in the fridge for up to two weeks.Tie a truffle dipper to your truffle box as an added gift. Find them in kitchenware stores, from $5.95.

Good Taste - December 2009, Page 156

Michelle Southan

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Dec 1, Spiced Clams

Spanish clams, specially in the North, are much larger than clams found elsewhere, and have more succulent bodies. This modern recipe uses Arab spicing to make a hot dip or sauce. Serve with plenty of fresh bread to mop up the delicious juices!

Place the onion, celery, garlic and ginger in a large pan, add the olive oil, spices and chopped parsley and stir-fry for about 5 minutes. Add the clams to the pan and cook for 2 minutes.

Add the wine, then cover and cook gently for 2-3 minutes, shaking the pan occasionally. Season. Discard any clams that fail to open, then serve, garnished with the celery leaves

Lusco Albarino 2005
Region: Rias Baixas
Rating: 90 - 'Lush, expansive and powerful..'

COMPOSITION: 100% Albarino grapes.

TASTING NOTES:
"Pale gold. Smoky, rich and full on the nose, showing deep orange, pear and mineral scents. Lush, expansive and powerful, with ripe pear, apple and tangerine flavors and a musky, minerally nuance. Palate-staining and deep, with silky texture and excellent length. As usual, an Albarino star of the vintage. (Classical Wines From Spain, Seattle, WA) 90 points"
-Steven Tanzer's International Wine Cellar

ABOUT THE PRODUCER: From 1984, José Antonio López revived world awareness and respect for Galicia's Albariño variety as founder and managing partner of the Morgadío estate, located in the Miño River district of Condado do Tea. He accomplished this by consistently offering a fully ripe style (not easy in this rain-soaked part of Spain), giving new dimension to Albariño's range of flavors - being the first to elicit comparisons to top Viognier. In 1996, José Antonio struck out on his own to create an intense, dry Albariño which would fully realize his personal ideals. A purchase option was obtained for Pazo Piñeiro, a twelve-acre southeast-facing Albariño estate in Alxén near Salvaterra do Miño (also Condado do Tea), featuring an important 16th-century granite manor house (Pazo). The thick-walled Pazo's cool, insulated cellar accomodates as the tiny, modern bodega facility.

Since 1996, Lusco Albariño has been consistently acclaimed by the Spanish and international press, establishing itself as the leader for authenticity and quality of this increasingly popular category. Approximately 40,000 bottles per year are produced of this full-bodied yet decidedly racy and mineral wine.

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Dec 1, Smoked Fish and Fruit Pintxos

Pintxos de Ahumado con fruta

Smoked fish and fresh fruit make a perfect match when combined in this recipe and served as an appetizer. Smoked salmon is now ubiquitous in Spain, particularly in the cities. Less evidence is traditional bacalao (salt cod), for which smoked mackerel is a substitute here.

7 oz smoked salmon7 oz smoked trout7 oz smoked mackerel6 cherry tomatoes, halved12 mixed green and red grapes, halved and deseeded2 kiwi fruit, peeled and cut into 3/4-inch pieces9 oz assorted berries (strawberries, raspberries, etc)6 green olives, pitted and halvedFreshly ground black pepper1 lemon, quartered12 skewers

Cut the fish into 1-inch pieces. Alternate pieces of the three fish, folding where necessary, with the cherry tomatoes, fruit and olives. Season lightly with pepper and squeeze over the juice from the lemon wedges.

Txomin Etxaniz - Txacoli (Chacolí) 2004: The Basque Country's fresh, white wine, called txakoli on home ground and chacolí elsewhere in Spain , is produced in the Region's three provinces. The DO, which encompasses the growing area in the province of Guipuzcoa (Gipuzkoa), is called Getariako Txakolina in Basque.

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The Tamarind

Spacious: The interior subtly references Thailand.

A tranquil spot to savour the best of modern Thai. Lizzie Loel reports.

Paul Blain worked with Thai expert David Thompson at the famous Darley Street Thai before moving to Noosa to start Chilli Jam Thai on the way to Noosaville.

He then swapped the ocean for the verdant hills of Maleny, opening The Tamarind about six years ago. Enter Jude Turner and the team from the Spicers Group, who are known for their elegant and luxurious boutique getaways such as Spicers Peak outside Warwick and, more recently, Spicers Clovelly at Montville.

Spicers Tamarind took shape over a period of months; a renewed and expanded dining space situated over two rooms connected by a lovely lounge pavilion and upgraded accommodation which is still expanding.

Blain is now host of the venue while chef Daniel Jarrett runs the kitchen. It's a particularly tranquil spot, with lovely grounds which still retain a natural, rural look.

The decor in the dining room references Thailand but only in the most subtle way. Organic and natural fibres cover walls and light sconces and the use of earthy tones and greens throughout make the transition from outside to indoors almost seamless.

A long list of cocktails, some classic some with an Asian twist, are on offer and, at a large table gathering in the second pavilion, there are plenty of takers.

Bubbly staff bring us drinks and menus and this is where the fire and colour erupt.

It's a classic modern Thai menu and that means big flavours, vivid piles of fresh ingredients and, hopefully, that sweet/salty balance.

We decide to share three entrees, served separately for maximum impact, and begin with spanner crab salad dressed with nahm jim and sprinkled with ground rice. Fresh, sweet crab meat is dispersed throughout a tower of Asian leaves, aromatics and spiky shallots and it is the perfect starter. The sauce is powerful but not overly so, allowing us to properly taste the subtle spoonfuls of crab.

Next the lon, a creamy slow cook of minced chicken, yellow bean paste and coconut. It arrives in a small bowl, piping hot next to wedges of raw cabbage, quartered tomatoes and sticks of cucumber.

The lon is spooned on to or into the fresh vegies and the result is delicious, fresh and interesting. The acid of the raw vegetables balances out the sweet richness of the lon and the non-traditional (in Australia, anyway) combination of tomato and cabbage, rather than lettuce, adds interest and texture.

A warm salad of scallops, wokseared until caramelised but still medium rare, and sweetbreads arrives. This is heavily fragrant with chilli and roasted garlic.

It's another great starter, but this one could also sit with the more powerfully flavoured mains.

Hot pots of mussels, sweet and sour broth of cuttlefish and a rich Panang curry of grilled beef feature further down the menu but we are heading for the massaman curry of lamb shanks, a massive bowl swimming with yams and potatoes and dressed with roasted peanuts and crisp shallots.

Mee grob, crisp fried rice noodles laced with caramelised pork, chicken and prawn and pickled garlic, is slightly too sweet for me but it doesn't matter as we've overordered and servings are generous.

Dessert is a line-up of four - an orange and cardamom-spiced chocolate arrangement, coconut pannacotta with mandarin jelly and a ginger creme brulee, but it's the lime custard tart, a delicate rectangle of just-there pastry with a scoop of lychee sorbet, that has our name on it.

There's plenty going on here - more private retreats, some one bedroom, others two, are under construction and a luxury day spa has sprung into action.

You can also catch Paul in his purpose-built kitchen conducting regular Thai cooking retreats.

The food: 16/20
The staff: 6/10
The drink: 3/5
The X-factor: 4/5
The value: 5/10

The total out of 50 - 34

Address: 88 Obi Lane, South Maleny, ph 1300 311 429
Food: Modern Thai
Drink: Licensed
Hours: lunch Fri - Sun noon - 2pm; Dinner 6pm - late Tue - Sun
Chef: Paul Blain/Daniel Jarrett
Owner: Spicers Group
Wheelchair access: yes, full facilities
Parking: on site
Price Guide: entrees $16 - $21; mains $22 - $36; desserts $15.50
Green guide: Sustainable and/or organic produce where possible

Snapshot: Tranquil getaway that feels light years from the city.

Information in this article is correct as of 7 December 2010.

Lizzie Loel reviews QLD restaurants for the taste section every Tuesday in The Courier-Mail.

Taste.com.au - The Courier-Mail - December 2010, Page 10

Lizzie Loel

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The cooks' guide to Christmas shopping - QLD

Photography by Katrina Tepper, Manuela Cifra

Photography by Bruce Long

Sweetest things: Store manager Rosie Brown with Christmas treats at Jocelyn's Provisions.

Don't go crackers getting ready for the big day. Fiona Donnelly & Elizabeth Meryment discover what to buy for the perfect festive meal.

Entering into the Christmas spirit is all very well, but to keep everyone happy over the holiday period you'll need to indulge in some serious shopping first!

This year, there's an increasing emphasis on gourmet produce, and greater concern about animal welfare.

Coles meat expert Hilary Heslop says more people are interested in items such as outdoor-bred hams and free-range turkeys.

So what should we be looking out for when it comes to buying festive staples?

THE HAM

Butcher Dave Richardson, owner of Village Meats Rosalie, sells medal-winning hams made from Bangalow Sweet Pork. These are cured and smoked on premises, and as full or half hams and as bone-in, or a boneless carvery cut.

A half ham is best if you're planning to feed six or under. Be wary of hams which are perfectly round, says Dave.

"If they look too smooth they may have been in the tumbler and pumped with something - a product to make them retain water," he says.

Anything that looks too yellow may have been sitting in liquid smoke.

Expect to pay $27kg for boneless, or $24.50 for bone-in. Coles's Finest ham is available this year only as half legs. It is a drier, more European-style, triple smoked over beechwood, costing about $5kg more than regular ham.

It's fine to buy a supermarket ham now and keep it stored in its Cryovac package until Christmas. After it is opened, it has a five-day lifespan and should be kept in the fridge covered by either a tea towel or in a ham bag.

Village Meats, Shop 2, 155 Baroona Rd, Rosalie; ph 3367 3396.Coles (various locations www.coles.com.au) Christmas hams and turkeys can be preordered until December 19.Heinz Butchers, 611 Stanley St, Woolloongabba; ph 3391 3530. House-smoked (red cedar) and cured Australian hams, plus champagne ham, soccer ball hams and more.Kilcoy Butchery, 54 Mary St, Kilcoy; ph 5497 1138. Customers love these old fashioned, housesmoked hams.

THE TURKEY

Ingham's Natalie Cameron says most people buy fresh rather than frozen turkeys, which can be bought about five days before December 25.

While many frozen turkeys are still sold, these can take a long time to defrost, with an average 4kg turkey taking three days to thaw. Always thaw birds in the fridge, not on the bench top.

If you're looking for a local, free-range turkey, Village Meats has birds from Sunshine Coast producer, Dakota Vale. These are sold either as a whole bird, a buffet or as a boned and rolled bird.

Customers can order a whole turkey pre-stuffed with house-made mixes, such as apricot and walnut or apple and sage.

Turkey should be stored on a large platter in the fridge, with paper towel beneath and a clean tea towel on top. Once cooked, turkey will keep in the fridge for about two days.

A 3kg turkey will feed about six. Expect to pay $18.50kg for a whole bird, $34.50kg for boned and rolled, or $38.50kg for just breast in a buffet.

Woolworths (various locations http://www.woolworths.com.au/wps/wcm/connect/webSite/Woolworths/) Fresh turkeys from December 20, with organic and free-range options available.Heinz Butchers: Local turkeys from Bendele for $18kg can be boned and rolled, or buy a turkey buffet for $24kg.Schultes Meat Tavern, 4424 Warrego Hwy; ph 5465 6592. Inghams turkeys at $10.99kg. Order fresh now and pick up Christmas week.

SWEET TREATS

Woolworths' Benedict Brook says there's a move away from heavy puddings and cakes towards lighter desserts.

Coles bakery expert Sarina McNamara agrees traditional fruit cakes are becoming less popular, while mince pies and chocolate mince pies are increasing market share.

For a different take on Christmas pudding, Coles has both Christmas pudding ice cream and a white Christmas ice cream, featuring cream, dried fruit, nuts and Grand Marnier. Traditionalists can buy Christmas cake and puddings made to Margaret Fulton's recipe, plus her biscotti and mince pies.

But for many Brisbanites, it's not Christmas without a pilgrimage to Jocelyn's Provisions in Fortitude Valley. This year there are new treats. The sell-out mango trifles (small $38, large to serve 12, $74) studded with butter sponge, fresh mango and topped with mascarpone and creme patissiere has been joined by a cherry and chocolate offering. Both sold in a glass bowl, ready to serve.

Owner Caitlin Gallagher says fruit for mince pies and Christmas cakes has been macerating since July. Cakes are available in small ($55 and large $85). A small cake is suitable for around 12-14 serves.

Christmas roulades, including a black forest kirsch cherry roulade ($47 serves 10) are also good options, for those who want to keep it light and comparatively easy.

Jocelyn's Provisions, Centro on James, James St, Fortitude Valley; ph 3852 3799.Cakes by Judy C: 1/227 Waterworks Rd Ashgrove; ph 3366 9111. Everything from pudding from her great nana's recipe through to gingerbread macarons.Vanilla Pod 119B Lancaster Rd, Ascot; ph 3268 7285. Jam-packed with festive treats.

GARY MEHIGAN'S SEAFOOD TIPS

The secret to a great seafood platter is finding a great fishmonger. Always pick one that's busy, which tells you the product is good, and they are turning over their stock.

Shellfish or fish should always look bright, smell fresh and feel heavy for their size. As prawns get older their heads turn black, which means they are deteriorating. Any slight smell of ammonia is a bad sign.

Order your seafood early. Go to your fishmonger a few weeks before Christmas and place your order and pick up on December 24. Keep it super cold, preferably chilled over ice, and change the ice each day.

Buy your seafood ready to eat. If you are squeamish, buy your lobster, prawns and crab already cooked.

Treat your seafood delicately. Crustaceans generally are expensive so I always recommend to treat them simply, so as not to destroy any of their delicate, natural flavours.

Buy oysters in their shell. Never buy oysters open because once they have been opened, they die and lose flavour.

Taste.com.au - December 2010

Fiona Donnelly & Elizabeth Meryment

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Weight Loss and Good Health with the Samurai Diet Plan

New health and diet plan from Japan based on the healthy Japanese diet. Learn about a host of health issues that will make you successful with your weight and general health. Learn new healthy and dynamic recipes in easy to follow video format.

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Low-Cholesterol Recipes: Insanely Easy Cranberry Sauce | Submitted By: TartResponse

2 1/2 cups white wine2 cups white sugar2 tablespoons ground cinnamon1 pinch ground ginger3/4 pound fresh cranberries1/4 pound fresh cherries, pitted and halvedCombine the wine, sugar, cinnamon, and ginger in a saucepan. Bring to a simmer over medium-high heat, stirring until the sugar has dissolved. Add the cranberries and cherries. Return to a simmer; reduce heat to medium-low, cover, and simmer 45 minutes stirring occasionally. Refrigerate until cold before serving. Amount Per Serving  Calories: 292 | Total Fat: 0.2g | Cholesterol: 0mg Powered by ESHA Nutrient Database

Servings Per Recipe: 8

Amount Per Serving

Calories: 292

Total Fat: 0.2gCholesterol: 0mgSodium: 5mgTotal Carbs: 61g    Dietary Fiber: 3.2gProtein: 0.5g VIEW DETAILED NUTRITION
About: Nutrition Info

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Yoga Weight Loss Secrets

Natural, Sustained Weight Loss Based On Yoga, Meditation And Vegetarian Diet. EBook(R) With Complete Instructions.

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Free Recipe: Shrimp Philio (Blue Rose Restaurant)

2 Servings
4.00 oz Shrimp, boiled, peeled
1.00 Olive oil for shimp
0.25 c White wine, dry
1.00 c Chicken stock or broth
0.67 c Basil pesto (recipe below)
1.00 c Cooked pasta of your choice
---basil
8.00 oz Pine nuts
2.00 oz Garlic
6.00 oz Fresh basil
1.00 oz While fresh parsley
1.00 ts Ground black pepper
3.00 oz Parmesan cheese
0.67 c Extra virgin olive oil

Saute 4 sounces of peeled shrimp in olive oil. Cook shrimp half done
and add a 1/4 cup of dry white wine. Add 1 cup of chicken stock or
broth, then add 2/3 cup of basil pesto. Add one cup of cooked pasta
of your choice and enjoy.

Basil Pesto - Roast the pine nuts until goldeb brown, then allow to
cool. In a food processor, place pine nuts and garlic and blend until
creamy. Add basil and parsley and blend together. Add olive oil
slowly to form an emulsion. Add remaining ingredients.

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Yeast-Free Living - Rid Yourself of Candida and its Hidden Dangers

Best Candida Book! Highest quality product that teaches how Candida relates to yeast infections and other conditions like fatigue and weight. Includes natural yeast infection solutions, tons of recipes and 3 incredible bonuses.

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Secret Restaurant Recipes!

Wouldn't it be great if you could finally discover how they make all of those delicious dinners at your favorite restaurants? Some of my favorite dishes have to do with chicken... I've prepared a simple recipe for you to cook up the perfect Italian chicken for yourself; here it is:

ITALIAN CHICKEN

Prep and Cook Time:

30 min.

Ingredients:

4 to 6 boneless, skinless chicken breasts

1 lg. jar spaghetti sauce of choice

2 cups grated mozzarella cheese

Parmesan cheese

Salt, pepper, garlic

Fettuccine noodles

Directions:

Grease large casserole dish. Season chicken breasts with salt, pepper and garlic. Place flat in casserole dish. Bake for 20 minutes turning once. Pour spaghetti sauce over chicken and sprinkle generously with mozzarella cheese.

Bake until bubbly and cheese has melted. Prepare noodles according to directions and serve chicken and sauce over noodles. Top with grated Parmesan cheese.

Mmm... Sounds delicious. I hope you enjoy it!

Anyways, let me get back to my original question about re-creating any restaurant meal you want; this has a lot of good benefits besides the obvious one of being able to eat your favorite meals at home.

First, you're saving a lot of money by preparing the food yourself instead of having the restaurant make it. Second, you're saving a lot of time because you don't have to drive or wait on the restaurant to deliver your food. Third, you can make the dishes even better because you're adding more quality to your dinner instead of just throwing food together in a work environment like a restaurant kitchen...

Recipes from your favorite restaurants: Restaurant Recipe Secrets [http://bestrecipesecrets.net/special]

Mustard roast beef with aioli

This Christmas enjoy this roast with the most - mustard and tarragon coated beef with a roasted garlic aioli.

1 whole garlic bulb 235g (1 cup) Neil Perry Fresh Signature Mayonnaise 85g (1/3 cup) sour cream 2 tbs chopped fresh chives 1.2kg-piece beef fillet, fat trimmed 2 tbs wholegrain mustard 2 tbs Dijon mustard 1/4 cup chopped fresh tarragon leaves

Preheat oven to 200°C. Wrap garlic in foil. Roast for 30 minutes. Unwrap. Set aside for 5 minutes to cool. Halve horizontally.

Squeeze garlic flesh into a bowl. Stir in the mayonnaise, sour cream and chives. Cover with plastic wrap. Place in the fridge.

Use unwaxed white kitchen string to tie the beef at 4cm intervals. Place combined mustard and tarragon in a bowl. Rub over beef. Place in a roasting pan. Roast for 35 minutes for medium-rare or until cooked to your liking. Cover. Set aside for 10 minutes to rest.

Thinly slice the beef. Place on a platter. Serve with aioli.

Time plan tip: Prepare this recipe to the end of step 2 up to 2 days ahead. Continue to the end of step 3 up to 1 hour before transporting. Continue from step 4 just before serving.

Transport tip: Transport the beef and aioli in separate airtight containers.

Bring on spring with gorgeous lamb recipes, salad recipes and strawberry & pineapple recipes.

Good Taste - February 2008, Page 91
Recipe by Cynthia Black

3 members have rated this recipe. Grab your copy of the ultimate December issue for fresh and fabulous summer recipes; there's Vietnamese made easy; healthy vegetarian recipes for mid-week; a cheats dinner party that turns simple into special; and two splendid Christmas menus with everything you need for the festive season; your chance to WIN great prizes.
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Low-Carb Recipes: Crab Swiss Bites | Submitted By: Doreen

1 (6 ounce) can crabmeat, drained and flaked1 tablespoon sliced green onion1/4 cup shredded Swiss cheese1/2 cup mayonnaise1 teaspoon lemon juice1/4 teaspoon curry powder1 (8 ounce) package dinner rolls1 (5 ounce) can water chestnuts, drained and slicedPreheat oven to 400 degrees F (200 degrees C). In a medium bowl, mix together crabmeat, green onion, Swiss cheese, mayonnaise, lemon juice and curry powder. Separate dinner rolls into 3 pieces each. Spoon equal portions of the crabmeat mixture onto the roll pieces. Top with water chestnuts. Bake in the preheated oven 10 to 12 minutes, or until bubbly and golden brown. Amount Per Serving  Calories: 114 | Total Fat: 9.7g | Cholesterol: 22mg Powered by ESHA Nutrient Database

Servings Per Recipe: 10

Amount Per Serving

Calories: 114

Total Fat: 9.7gCholesterol: 22mgSodium: 125mgTotal Carbs: 2.4g    Dietary Fiber: 0.4gProtein: 4.4g VIEW DETAILED NUTRITION
About: Nutrition Info

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Sugar-Free Recipes: Steamed Lobster Tails | Submitted By: Nancy

1 tablespoon sea salt4 (6 ounce) lobster tails1/2 cup butter, meltedPour about 1 inch of water in the bottom of a large pot and bring to a boil. Add the salt and place a steamer insert inside the pot so that it is just above the water level. Put the lobster tails on the rack and cover the pot. Cover and steam for 8 minutes. And don't peek! Serve with melted butter. Amount Per Serving  Calories: 356 | Total Fat: 24.5g | Cholesterol: 223mg Powered by ESHA Nutrient Database

Servings Per Recipe: 4

Amount Per Serving

Calories: 356

Total Fat: 24.5gCholesterol: 223mgSodium: 1987mgTotal Carbs: 0.9g    Dietary Fiber: 0gProtein: 32.2g VIEW DETAILED NUTRITION
About: Nutrition Info

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Dec 1, Flan de Fresas - Strawberry Flan

This rich dessert is a variation of the traditional Spanish dessert called "Flan." Instead of vanilla, this flan is flavored with fresh strawberries.

1 pint Fresh, Ripe Strawberries3/4 cup Granulated Sugar1 can (14 oz) can Condensed Milk6 Eggs Caramelized Sugar Topping1/2 cups Granulated SugarMint for Garnish

Serves 6.

Optional: Reserve about 4-5 diced fresh strawberries for garnish.

Heat the oven to 350 degrees F.

Put a heavy skillet or saucepan over medium heat for 30 seconds.

Add 1/2 cup granulated sugar.

With the back of a wooden spoon, keep sugar moving constantly in skillet until sugar is completely melted, and of a rich medium brown color (caramelized).

Pour caramelized sugar into each of the ramekins. Set aside.

Wash the strawberries and remove the stem. Place the strawberries, sugar eggs and condensed milk in to a food processor or blender and blend until strawberries are minced and all ingredients are mixed thoroughly. Ladle the strawberry mixture into each ramekin. Cover each ramekin with aluminum foil.

Place each ramekin into a large open, oven-proof pan, such as a broiler pan. Add very hot water to the pan. The ramekins should be submerged approximately 3/4 in the water. In Spanish, a “water bath” is called a “baño Maria”.

Carefully place the pan on to the middle shelf of the oven and bake for 30 minutes. After 30 minutes, carefully remove each ramekin from the water, uncover and to allow to cool.

Once cool, place in refrigerator to chill. When you are ready to serve, run a paring knife around the outside of each ramekin to loosen the flan. Then, place the serving plate on top of each one and flip it over. It may be necessary to tap the ramekin to force the flan to fall out onto the plate. Garnish with fresh strawberries and mint. Serve.

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Polenta squares

Photography by Rob Palmer

Polenta is great set into squares and pan-fried.

Melted butter, to grease 1.5L (6 cups) water 260g (1 1/2 cups) instant polenta (cornmeal) 40g butter 85g (1/2 cup) pitted green olives, chopped 70g (1 cup) finely grated parmesan 40g (1/4 cup) plain flour 60ml (1/4 cup) olive oil

Brush a 20 x 30cm (base measurement) slab pan with melted butter to lightly grease.

Bring the water to a simmer in a saucepan over medium heat. Gradually add the polenta in a thin steady stream, stirring constantly with a wooden spoon. Reduce heat to low. Cook, stirring for 3-5 minutes or until the polenta is soft. Stir in the butter, olives and parmesan. Season with salt and pepper.

Pour the polenta into the prepared pan and smooth the surface. Set aside to cool. Cover and place in the fridge to set.

Cut the polenta into 6 pieces. Place the flour on a large plate and season with salt and pepper. Add the polenta and toss to coat. Shake off excess.

Heat the oil in a non-stick frying pan over medium heat. Add half the polenta pieces. Cook for 4 minutes each side or until golden. Transfer to a plate. Repeat with remaining polenta.

Good Taste - August 2009, Page 80
Recipe by Leanne Kitchen

2 members have rated this recipe. Grab your copy of the ultimate December issue for fresh and fabulous summer recipes; there's Vietnamese made easy; healthy vegetarian recipes for mid-week; a cheats dinner party that turns simple into special; and two splendid Christmas menus with everything you need for the festive season; your chance to WIN great prizes.
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Egg and rice parcels

Photography by William Meppem

These delicious parcels are perfect for kids lunches!

1/2 cup brown rice 1 tablespoon vegetable oil 1/2 small brown onion, finely chopped 2 garlic cloves, crushed 1 small carrot, peeled, finely chopped 1/2 small red capsicum, finely chopped 1/2 cup frozen peas and corn 2 teaspoons salt-reduced soy sauce 2 teaspoons ABC kecap manis 8 eggs Olive oil cooking spray

Cook rice following absorption method on packet. Set aside to cool slightly. Meanwhile, heat oil in a large frying pan over medium heat. Add onion and garlic. Cook, stirring, for 2 minutes or until tender. Add carrot and capsicum. Cook, stirring, for 2 minutes or until vegetables start to soften.

Add rice. Cook, stirring, for 1 minute or until combined. Add peas and corn, soy sauce and kecap manis. Cook, stirring, for 2 minutes or until combined. Transfer to a bowl. Cover with foil to keep warm.

Crack 1 egg into a bowl. Whisk with a fork. Spray a 16cm (base) non-stick frying pan with oil. Heat over medium-high heat. Pour egg into pan. Swirl to coat base of pan. Cook for 30 seconds or until set. Transfer to a plate. Cover to keep warm. Repeat with remaining eggs.

Place 1 omelette on a flat surface. Place 1/4 cup rice mixture in centre. Fold in corners to form a parcel. Transfer, seam side down, to a plate. Repeat with remaining omelettes and rice mixture. Serve.

Storage tip: Refrigerate leftover parcels in an airtight container between layers of baking paper for up to 1 day. For lunches, wrap parcels in plastic wrap and pack in insulated lunch bags.

Bring on spring with gorgeous lamb recipes, salad recipes and strawberry & pineapple recipes.

Super Food Ideas - July 2010, Page 63
Recipe by Katrina Woodman

The bumper December/January issue of Super Food Ideas is packed with ideas whether you're entertaining for a crowd or simply looking for summer recipes. And our bonus 48-page Christmas special has everything you need for a festive feast!

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YummyEarth Organic Lollipops, Assorted Flavors, 30-Ounce Container

Yummy Earth 1X 150 Ct Organic Lollipop Counter Bin Made With Real Fruit Extracts And Gluten-Free Sugars; Certified Organic; 100% Natural Colors And Flavors.: Gluten Free Nut Free Kosher (Note: This Product Description Is Informational Only. Always Check The Actual Product Label In Your Possession For The Most Accurate Ingredient Information Before Use. For Any Health Or Dietary Related Matter Always Consult Your Doctor Before Use.)

Price: $16.15

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The Recipe To Conquering Hypoglycemia

Exciting new ebook to help you understand why you experience mental confusion, exhaustion and nervousness. An explanation in layman's terms, how to solve those wicked cravings and essential advice for managing hypoglycemia and it's debilitating symptoms.

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Sugar Substitute Recipes: Janie's Amazing Smoothie | Submitted By: Janie

1 zucchini, cubed5 ice cubes1 cup orange juice2 tablespoons granular sucrolose sweetener (such as Splenda®)3/4 teaspoon vanilla extractPlace the zucchini, ice cubes, orange juice, sweetener, and vanilla extract into a blender. Cover, and blend until smooth, about 1 minute. Amount Per Serving  Calories: 77 | Total Fat: 0.4g | Cholesterol: 0mg Powered by ESHA Nutrient Database

Servings Per Recipe: 2

Amount Per Serving

Calories: 77

Total Fat: 0.4gCholesterol: 0mgSodium: 9mgTotal Carbs: 19.1g    Dietary Fiber: 0.9gProtein: 1.6g VIEW DETAILED NUTRITION
About: Nutrition Info

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Secrets Of The Secret

EBook(R)s That Reveal The Spiritual Law-of-attraction Secrets Behind The Movie The Secret, Starring Bob Proctor, Joe Vitale, Jack Canfield, Michael Beckwith, James Ray.

Check it out!

Dec 1, The simplest paella recipe

If you want an easy-to-do simple paella recipe, just knock on us... This is the easier paella recipe you can find anywhere!

Serves: 6-8 Difficulty: Intermediate Preparation time: 60-90 minutes 1/2 pint of olive oil

2 bowls of rice (1lb. 5 oz.  approximately)

5 bowls of fish broth

1/2 lb. of shrimps

2 mid-sized squids

2 lb. of mussels or clams

1 green pepper

1 red pepper

1 small can of peas

1 small onion

2 tomatoes

Saffron

1 clove of garlic (optional)

Parsley

Salt

Start to heat half of the oil and once warm toss the chopped onion. After 5 minutes, add diced tomatoes, without seeds and peeled. Let it braise about 5 minutes more, mashing the tomatoes with a skimmer. Strain it and throw it in the paella pan.

In a pot, begin to cook in cold water the shells of the shrimps, reserving the tails. In another ladle cook the mussels with little water (well washed before with water and salt). As soon as the shells open up, take them away and take off the half that doesn't have the bug, reserving the other halves and straining for a very fine strainer the broth where they have cooked, as well as that of the waste of the shrimps.

Add the rest of the oil to the paella pan. Throw the green pepper, cut to square pieces of half inch. Add the cut squid to ribbons or in fine hoops and the rice. Keep stirring with a wooden tablespoon, without letting it go brown. Throw salt, and the broth of the remains of fish, hot but not boiling. This is completed with the 5 broth bowls. Shake the paella pan a little taking it by the handles so that it is broth flows all over. All this should be made to medium fire.

Meanwhile, in a mortar mash a little bit of garlic (optional), the parsley and the saffron, with a little bit of salt so that it doesn't slip, and it wet it with a couple of soup spoonfuls of temperate water. Spill this mixture on the rice and shake again the paella pan. Incorporate now the shrimps tails and when the broth has reduced to the half decorate the paella with the red pepper cut to ribbons, the mussels and the peas.

Let it cook about 20 minutes.

Once the rice is cooked and the broth has reduced, retire the paella pan from the fire, on a wet cloth, leaving it rest for about 5 minutes.

Serve it with some big clusters of lemon without peeling like decoration.

If you liked this recipe, you will find some more paella recipes on one excellent book by Penelope Casas: Paella!: Spectacular Rice Dishes from Spain

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Mediterranean-style lamb shanks

Photography by Steve Brown

Let us give shanks - in a tender, rich stew to have now or freeze for later.

1 tablespoon plain flour 4 French-trimmed lamb shanks 2 tablespoons olive oil 1 medium brown onion, finely chopped 1 garlic clove, crushed 1 medium carrot, peeled, finely diced 2 celery stalks, finely diced 1/4 cup tomato paste 1 cup red wine 410g can crushed tomatoes 2 OXO beef stock cubes, crumbled 4 fresh thyme sprigs 2 dried bay leaves Soft polenta (see note) and fresh basil leaves, to serve

Place flour in a large bowl. Season with salt and pepper. Add shanks. Toss to coat. Heat half the oil in a large, heavy-based saucepan over high heat. Cook shanks, in batches, turning, for 4 to 5 minutes or until browned. Transfer to a plate.

Reduce heat to medium-high. Heat remaining oil in pan. Add onion, garlic, carrot and celery. Cook for 3 minutes or until onion has softened. Add tomato paste. Stir to combine. Add wine, tomato, stock, 2 cups cold water, thyme and bay leaves. Stir to combine. Add shanks. Cover with lid. Bring to the boil. Reduce heat to low. Simmer for 1 hour 30 minutes.

Remove lid. Simmer for 30 minutes or until meat is tender and falling off the bone. Remove and discard bay leaves. Serve with soft polenta and basil.

Storage and cooking tips: To freeze: Cool shanks. Spoon into a large airtight container. Freeze for up to 3 months.

To thaw: Thaw in fridge overnight.

To reheat: Spoon into a large saucepan. Place over medium heat. Cook, covered, stirring occasionally, for 30 minutes or until heated through.

Tip: You can easily double this recipe – eat half now and freeze the rest for another night. To make soft polenta, combine 2 cups milk and 2 cups cold water in a saucepan over medium-high heat. Bring to the boil. Gradually stir in 1 cup polenta. Reduce heat to low. Simmer, stirring, for 10 minutes or until thickened. Stir in 1/4 cup finely grated parmesan cheese.

Bring on spring with gorgeous lamb recipes, salad recipes and strawberry & pineapple recipes.

Super Food Ideas - July 2010, Page 32
Recipe by Vanessa Horton

The bumper December/January issue of Super Food Ideas is packed with ideas whether you're entertaining for a crowd or simply looking for summer recipes. And our bonus 48-page Christmas special has everything you need for a festive feast!

View the original article here

Free Recipe: Speedy Spam Quiche

1 Servings
1 cn Spam luncheon meat, cubed
-(12 oz.)
1/4 c Chopped green peppers
1 c Shredded monterey jack
-cheese
1 c Biscuit mix
1/8 ts Pepper
1/4 c Chopped onion
1 tb Cooking oil
2 c Milk
4 Eggs

Saute Spam, onion, green pepper in oil until vegetables are tender.
Spoon into lightly greased 10" deep dish pie plate; sprinkle with
cheese. Mix remaining ingredients with hand mixer until smooth. Pour
evenly into pie plate. Bake at 400 degrees about 30 minutes. Let
stand 5 minutes before cutting.

From : Barry Weinstein 4/95

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Free Recipe: Shrimp Fettucine

4 Servings
4.00 oz Bleu cheese
0.25 c Parsley, finely chopped
2.00 Clove garlic, minced
2.00 tb Half n half
1.00 lb Cooked, shelled shrimp
8.00 oz Cream cheese
4.00 Scallons, finely chopped
0.33 c Dry white wine
Black pepper

With cheeses at room temperature, combine with wine and half n half
in a 2 qt casserole. Add seasoning and shrimp. Bake at 375 degrees
until heated through, about 20 minutes. Toss with cooked fettucine.

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Low-Sodium Recipes: Caesar Salad Croutons | Submitted By: Ronald Stirling

1/2 bulb garlic, peeled1 cup extra virgin olive oil3/4 (1 pound) loaf sourdough bread, cubed1 cup gheeCombine garlic and oil in a small saucepan. Simmer until cloves are a light gold color, about 15 minutes. Pour oil through a fine sieve, squeeze all juice from cloves, and then discard the solids. Set garlic oil aside. Preheat oven to 300 degrees F (150 degrees C). Lightly oil a baking sheet. Arrange bread cubes in a single layer on baking sheet. Bake, turning bread cubes periodically, until lightly browned, about 20 minutes. In a large, non-stick skillet, melt 1/3 cup ghee with 1/3 cup garlic oil over medium heat. Cook toasted bread cubes in batches until light to medium golden brown, turning frequently. Add more ghee and garlic oil as needed. Turn out into basket lined with paper towels, and drain for about 20 minutes. Amount Per Serving  Calories: 398 | Total Fat: 36.5g | Cholesterol: 44mg Powered by ESHA Nutrient Database

Servings Per Recipe: 12

Amount Per Serving

Calories: 398

Total Fat: 36.5gCholesterol: 44mgSodium: 171mgTotal Carbs: 15.3g    Dietary Fiber: 0.9gProtein: 2.7g VIEW DETAILED NUTRITION
About: Nutrition Info

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RoadPro 12-Volt Portable Stove, Black

Heat things up while on the go with this 12 - Volt Portable Stove. Hungry? This handy 12-volt Portable Stove warms food to 300-deg. and is easy to bring along. Can be used to heat most kinds of pre-cooked food. Ideal for stews, beans, chops, rice meals, hot dishes / goulash and so on. Doesn't consume much power but will heat a good-sized portion in approx. one hour. Details: Plugs into most 12V lighter-type sockets; Heats to approx 300-deg.; Includes 15 Amp fused 5 1/2' power cord; CE certified; Approx. 8" l. x 3 3/4" w. x 5" h. Your ticket to hot eats! Order Today! RoadPro 12-Volt Portable Stove

Price: $69.99

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Dec 1, Suquet (Catalan seafood stew)

Seafood Stew

Suquet is the diminutive form of suc, or 'juice', in Catalan, which means that this wonderfully flavored dish is more correctly called juicy fish stew. The fish and shellfish used vary from cook to cook, and so does the amount of liquid - in fact, some people call this a stew, while others call it a soup - but saffron and almonds are typically part of the mix.

12 Manila or small littleneck or cherrystone clams1 tablespoon coarse salt1/2 cup olive oil2 cloves garlic, peeled but left whole8 blanched almonds1 Tablespoon chopped fresh flat-leaf parsley1 tablespoon water1 yellow onion, finely chopped1 tomato, halved crosswise, grated on the large holes of a hanheld grater, and skin discardedPinch of saffron threads6 cups fish Stock2 pounds monkfish fillet, cut into small pieces1 pound hake fillet, cut into small pieces1 pound squid, cleaned and cut into thin rings6 large shrimp in the shell with heads intact12 medium shrimp, peeled1/2 pound mussels, scrubbed and debearded1/2 cup cava or sparkling white wine

Scrub the clams under cold running water, discarding any that fail to close to the touch. In a large bowl, combine the clams, coarse salt, and water to cover and let stand for at least 30 minutes or up to 2 hours so that the clams release any sand trapped in their shells.

Meanwhile, in a deep cazuela, heat the olive oil over high heat. Add the garlic and fry, stirring often, for about 1 minute, or until golden. Using a slotted spoon, transfer the garlic to a mortar. Reserve the oil in the cazuela off the heat.

Add the almonds, parsley, and water to the mortar and pound with a pestle until a paste forms. Set aside.

Return the cazuela to medium heat, add the onion, and sauté for 5 minutes, or until soft. Add the tomato and saffron, mix well, and cook for 5 minutes longer to blend the flavors. Meanwhile, in a saucepan, bring the stock to a boil, then decrease the heat to maintain a gentle simmer.

Add the monkfish, hake, and large and medium shrimp to the cazuela and mix well with onion and tomato. Stir in 1 cup of the hot stock and cook for 30 minutes, adding the remaining stock 1 cup at a time at 5-minute intervals. At the end of this time, all the fish wil be cooked and the flavors will be blended.

Season to taste with salt. Drain the clams and add them to the cazuela along with the mussels, discarding any that fail to close to the touch, and cava. Cook for 5 minutes longer, or until the clams and mussels open.

Discard any mussels or clams that failed to open. Serve immediately.

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The cooks' guide to Christmas shopping - VIC

Seasonal: Daniel Chirico takes more than 24 hours to make each batch of his prized panettone.

Photography by Manuela Cifra

Don't go crackers getting ready for the big day. Zoe Skewes discovers what to buy for the perfect festive meal.

HAM

Butcher Andrew Vourvahakis, from Andrew's Choice in Yarraville, estimates he will prepare 50-60 tonnes of Christmas ham this year, all sourced from Victoria.

"We use only female pigs, which tend to have a thicker, sweeter fat" Andrew says. "So when you cook it over a low temperature for a long period, the fat absorbs into the meat and gives it all the flavour."

While ham on the bone is the most popular for the Christmas table, Andrew's range also includes smaller hams such as the German-style Metzger ham.

Premium butcher Peter G. Bouchier also offers smaller hams to complement its on-the-bone offering.

Bouchier's manager Troy Wheeler estimates the store will prepare more than 2000 hams this festive season and recommends hosts allow about 200g of meat per guest.

"We use free-range Otway Pork and smoke it over German beechwood, which gives it a mellow, smoky flavour," he says.

Donati's Fine Meats, 402 Lygon St, Carlton; ph 9347 4948. $17.90/kg. Orders taken until December 20.Andrew's Choice, 24 Anderson St, Yarraville; ph 9687 2419. $19.95/kg. Orders taken until December 13.Jonathan's of Collingwood, 122 Smith St, Collingwood; ph 9419 4339. $21/kg. Orders taken until December 13.Peter G. Bouchier, 551 Malvern Rd, Hawksburn (also at David Jones Food Hall, city and Chadstone); ph 9827 3629. $19.90/kg. Orders taken until December 15.Lamont's Gourmet Meats, 335 Hampton St, Hampton; ph 9598 6269. $17.95/kg. Orders taken until December 18.Wisla Continental, 30 Langhorne St, Dandenong; ph 9793 1876. $15.50/kg. Orders taken until December 13.

TURKEY

Fresh birds are best for Christmas and they can be found at specialist retailers such as the Chicken Pantry at the Queen Victoria Market, which sources its birds from Deutscher's free-range farm near Stawell, or at John Cester's Poultry and Game at the Prahran Market, which sources its free-range birds from Numurkah.

While nothing surpasses a whole turkey (a 4-5kg bird will feed the masses while still fitting in your oven), other cuts such as a breast fillet roll are increasing in popularity thanks to their ease of both cooking and carving and their different flavoured stuffings.

Ingham's spokeswoman Natalie Cameron says fresh turkeys can be bought about five days before Christmas, while frozen turkeys should be defrosted in the fridge three or four days before cooking.

- with Elizabeth Meryment.

The Chicken Pantry, Dairy Produce Hall, Queen Victoria Market; ph 9329 6417. $12.95/kg. Orders taken until "a few days before Christmas".John Cester's Poultry&Game, shop 506, Prahran Market; ph 9827 6111. $12/kg. Orders taken until December 17.Geo Tennent&Sons, 6 Gold St, Collingwood; ph 9417 4893. $11.50/kg. Orders taken until Christmas Eve.

MINCE PIES

They may not be the best for your waistline but Christmas wouldn't be the same without a mince pie or two to nibble on as lunch digests. Some of Melbourne's best mince pies are handmade by Fitzroy North's Dench bakery, which expects to sell more than 6000 this festive season. With handmixed, Australian fruit, a secret blend of Peter Watson spices and a generous pour of both brandy and rum, there's a taste of Christmas in every bite.

Phillippa Grogan from Phillippa's is another of our favourite mince pie specialists. Phillippa's also makes medieval tarts with ground minced beef and suet.

Dench, 109 Scotchmer St, Fitzroy North; ph 9486 3554. $3.50 each.Browns Bakers of Distinction, various locations; http://www.brownsbakery.com.au/ $3.70 each.La Tropezienne, 780 Glenferrie Rd, Hawthorn; ph 9818 1895. $3 each.Phillippa's, 1030 High St, Armadale (also at Brighton); ph 9576 2020. $14.50 for 6.

SOMETHING SPECIAL

For panettone:

Few Christmas treats rival a panettone ($48) from Melbourne's best baker, Daniel D. Chirico.

He bakes his panettone only about a week before Christmas to ensure optimum freshness and will only make 300 -250 traditional fruit and organic forest honey and 50 with dark couverture chocolate.

"We like people to buy as close as possible to Christmas and then serve it with an Italian liqueur," he says.

Baker D. Chirico, shop 3-4, 149 Fitzroy St, St Kilda; ph 9534 3777.

For Christmas pudding ice cream:

If you're one to buck convention and embrace our warm Christmas weather, ditch the traditional pudding and serve a plum pudding ice cream from Jock's Ice Cream.

Jock soaks fruit in brandy for "a few weeks" before mixing it with spices and stirring through a chocolate and coffee ice cream base.

The 900ml pud is $28 and best served with a drizzle of raspberry coulis.

Jock's Ice Cream, 83 Victoria Ave, Albert Park; ph 9686 3838.

For cherries:

At Cherryhill at Wandin you can pick your own cherries for the Christmas feast ($7 for adults, $4 for children), or have them delivered direct overnight.

GARY MEHIGAN'S SEAFOOD TIPS

The secret to a great seafood platter is finding a great fishmonger. Always pick one that's busy, which tells you the product is good, and they are turning over their stock.

Shellfish or fish should always look bright, smell fresh and feel heavy for their size. As prawns get older their heads turn black, which means they are deteriorating. Any slight smell of ammonia is a bad sign.

Order your seafood early. Go to your fishmonger a few weeks before Christmas and place your order and pick up on December 24. Keep it super cold, preferably chilled over ice, and change the ice each day.

Buy your seafood ready to eat. If you are squeamish, buy your lobster, prawns and crab already cooked.

Treat your seafood delicately. Crustaceans generally are expensive so I always recommend to treat them simply, so as not to destroy any of their delicate, natural flavours.

Buy oysters in their shell. Never buy oysters open because once they have been opened, they die and lose flavour.

Taste.com.au - Herald Sun - December 2010, Page 6

Zoe Skewes

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Free Recipe: Williamsburg Chicken, as served at London Town Publik Hou

10 Servings
1 ea Envelope unflavored gelatin
2 c Celery, diced
4 c Chicken, cooked, diced
1/2 c Stuffed olives, sliced
1 c Canned peas, drained
2 T Lemon juice
1 1/2 c Mayonnaise
1 x Salt & pepper to taste
1/3 c Pecans, chopped
1/4 t Leaf thyme
2 ea Eggs, hard cooked, chopped
1 1/2 c Chicken broth
1 x Green grapes for garnish
1 x Oil

Oil a 10" X 13" pan. Soften the gelatin in a little cold water or
chicken broth. Place over low heat and stir until it dissolves. Cool
and stir in lemon juice, salt, pepper and thyme. ix well into the
broth and mayonnaise. Add all other ingredients (except grapes) and
pour into pan. Place in refrigerator overnight or for several hours
until set. Decorate with halved grapes and serve over salad greens.
Mrs. Harold Cook

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Free Recipe: Shrimp Stir-Fried with Cashews

4 Servings
2.00 tb Vegetable oil
15.00 sm Dried red chilies*
1.00 lb Large shrimp (preferably
Thai tiger shrimp), peeled
And
Deveined
1.00 sm Onion, peeled and sliced
Lengthwise into thick wedges
1.00 tb Thai fish sauce*
1.00 ts Soy sauce
0.50 ts Sugar
0.50 c Dry-roasted, salted cashews

Heat a wok or medium skillet over medium heat. Add the oil and swirl
to coat the surface. When the oil is hot but not smoking, and the
chilies and stor-fry for 1 minute. They should darken but not blacken
or burn. Remove the chilies with a slotted spoon and set aside.

Increase the heat to medium high, add the shrimp, and stir-fry until
it changes color and is cooked through. Add the onion and stir-fry
until onion begins to wilt, about 1 minute. Add the fish sauce, soy
sauce, and sugar and continue stir-frying for another minute. Add the
cashews and the reserved chilies and stir well. Transfer to a serving
platter and serve hot or warm. Serves 4.

* available at some Asian markets

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Weeds: Season One

With its fantastic comedy series Weeds, cable network Showtime finally gave up its also-ran status to HBO and found itself with a controversial, buzz-worthy show that was as hilarious as it was dark, one about a truly desperate housewife. A recent widow with two growing sons, Nancy Botwin (Golden Globe winner Mary-Louise Parker) looks like a typical resident of the affluent Southern California suburb of Agrestic. She keeps a clean, upscale house (with the help of a live-in maid), attends PTA meetings, goes to her kids' soccer games, makes frequent stops at the local coffee franchise.... and sells marijuana in order to make it all possible. Left with no way to support herself after her beloved husband's fatal heart attack, Nancy turns herself into the "suburban baroness of bud," dealing to her neighbors in the area, with the help of her supplier Heylia (Tonye Patano) and point man Conrad (Romany Malco). Nancy's clients run from the local councilman (Kevin Nealon) to the just-barely-legal students at the local community college, but many in Agrestic are still in the dark as to how she keeps her family afloat, including her best friend, the sardonic Celia (Elizabeth Perkins), a wife and mother whose blistering, withering put-downs could make Dorothy Parker cringe in fear. But like many small-business owners, Nancy yearns for more success and cash, and like her workaholic neighbors, finds keeping a balance between work life and home life to be extremely precarious at best.

While Desperate Housewives yearned to be a suburban satire with bite, Weeds was the real deal, skewering upper-middle class mores with a sharp eye, a keen wit, and a mostly forgiving heart. In episode after episode, the show's creative team (led by creator Jenji Kohan) pulled back the layers of Agrestic's superficiality to show what lies beneath the squeaky-clean exteriors and smiling faces; it turns out that hunger, fear, desire, and, yes, desperation aren't that far down. However, Weeds forsakes pulpiness and florid drama for biting yet affectionate humor--its heroine is a woman with sliding morals, but one you'll root for to the very end. The effervescent Parker, the only actress who can mix perkiness with morbidity in just the right amounts, anchored the show with her amazing turn as Nancy, who by the end of the first season had become a kind of soccer-mom version of Michael Corleone, entering a corrupt world with both trepidation and fascination--and totally enamored of the power it brought her. Also perfectly cast, Perkins found the role of a lifetime as the bitterly hilarious Celia, and entering the show in its fourth episode, Justin Kirk (Parker's co-star in Angels in America) proved to be a potent secret weapon as Nancy's brother-in-law Andy, a slacker who wasn't above peddling t-shirts to elementary school kids. As icky as these characters might appear on the surface, Weeds made them all immensely appealing and great company to be around. Don't say we didn't warn you: one hit and you'll be hooked on this show. The DVDs feature six episode commentaries with cast and crew, outtakes, original featurettes, a music video, and most enjoyably, Agrestic Herbal Recipes (for entertainment value only, we assume) and the "Smoke and Mirrors" marijuana mockumentary. --Mark Englehart

Price: $29.98

Click here to buy from Amazon

Low-Fat Recipes: Tempura Dipping Sauce | Submitted By: Crimson

1 cup water1 tablespoon dashi granules1/4 cup mirin (Japanese sweet wine)2 tablespoons soy sauceIn a small saucepan, bring water to a boil. Stir in dashi, and cook for 2 minutes. Remove from heat, and stir in mirin and soy sauce. Amount Per Serving  Calories: 38 | Total Fat: 0g | Cholesterol: 0mg Powered by ESHA Nutrient Database

Servings Per Recipe: 4

Amount Per Serving

Calories: 38

Total Fat: 0gCholesterol: 0mgSodium: 453mgTotal Carbs: 5.3g    Dietary Fiber: 0.1gProtein: 0.6g VIEW DETAILED NUTRITION
About: Nutrition Info

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Teriyaki beef with vegetables

Photography by Ian Wallace

Tuck into a quick, easy and healthy meal of teriyaki beef with vegetables.

500g rump steak, trimmed 1/2 cup (125ml) teriyaki marinade 1 tbs olive oil 1 bunch spring onions, trimmed, halved 1 large red capsicum, thickly sliced 2 bunches broccolini, trimmed, halved 1 cup (200g) low-GI rice (such as Doongara — see note), cooked

Place the steak in a shallow dish, pour over the teriyaki marinade and season with freshly ground black pepper. Turn the steak to coat in the mixture, then set aside to marinate for 10 minutes (or longer if you have the time).

Heat a non-stick frypan over mediumhigh heat. Remove beef from marinade, reserving the marinade, then cook the beef in the pan for 2 minutes on each side for medium-rare, or until cooked to your liking. Wrap in foil and rest while you cook the vegetables.

Wipe pan clean and place over medium heat. Add the oil, then add the vegetables and cook for 5 minutes, shaking the pan occasionally, until the vegetables are cooked but still have a little crunch. Add the reserved marinade and 2 tablespoons water to the pan, allow to bubble for 1-2 minutes, then remove from the heat.

Thickly slice the beef, then serve with the vegetables and steamed rice, drizzled with the pan juices.

delicious. - August 2009, Page 141
Recipe by Louise Pickford

3 members have rated this recipe. OUR 100TH ISSUE
Celebrate with delicious. magazine as we mark our 100th issue with a special bumper edition. Inside, you’ll find sensational menus from Jamie Oliver, Rick Stein, Curtis Stone and Valli Little. Plus, we uncover Sydney’s best summer dining, explore Madrid with Matt Preston, and count down our top 100 with foodies from around the country.

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Rice varieties and uses

There are dozens of rice varieties to choose from. Watch this instructional video to learn about rice varieties and uses.

Rice is a staple grain eaten daily by billions of people.The most common form of rice consumed is white rice that's had its husk removed and milled.

There are dozens of rice varieties to choose from to suit both savoury and sweet dishes. Cooking times and methods with vary for each variety, so refer to packet instructions before cooking.
Jasmine or Thai fragrant rice

The long, fragrant grain is a staple in Thailand. When cooked the versatile rice is moist and tender and is great with Thai-style or Indian curries, stir-fries or in pilaffs.

Basmati

Basmati is a long, slim grain with a light, dry texture that becomes fluffy when cooked. Basmati works well with both Indian and Thai dishes, particularly well in pilaffs or as an accompaniment to curries.

Brown rice

Considered the healthiest variety of rice, brown rice is a whole grain with just the hull removed. As a result, brown rice takes longer to cook. Brown rice is higher in natural fibre and retains most of its vitamins, which are lost in the refined varieties. Serve as a healthier substitute to white rice.

Japanese Sushi Rice

A slightly sweet and plump short-grained rice used for making sushi or as an accompaniment to Japanese dishes. The glutinous rice needs less water for cooking than other varieties.
Italian Arborio or risotto rice

Perfect for risottos, Arborio rice is a short, chubby, ivory-coloured grain that can absorb large quantities of liquid without breaking up.

Short grain

The short, round grains have a high starch content making them perfect for rice puddings, stuffings and risottos.

Long grain

This absorbent long-grained rice is also sold as ‘Texmati', ‘Calrose' and ‘Patna' rice. Long grain is a good all-purpose rice for savoury dishes.

Glutinous

Glutinous rice, sometimes called sweet rice, is a short-grain rice which becomes sticky when cooked. Sticky rice is used as an accompaniment to northern Thai dishes like BBQ chicken or papaya salads. Sweetened with palm sugar and coconut milk and paired with ripe mango, sticky rice makes a wonderful Thai dessert.

Black

This unique variety of rice is commonly eaten in Thailand as a dessert. The unhulled, unpolished grain is coloured a deep-purplish-black and becomes glutinous when cooked. Perfect for puddings and sweet rice dishes.

Taste.com.au - November 2010

Syrie Wongkaew

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Free Recipe: Texas Snake Cakes

1 servings
1 rattlesnake per person
1 crab boil **
1 egg salt & pepper green
-onion
2 tb oil

Gut the rattlesnake and peel the skin off. Cook in a crab boil**. Cool and peel off the strips of meat. Chop and combine with egg to bind, salt and pepper and a bit of green onion. Saute in oil until brown on both sides.

Serve with tartar sauce.

Crab Boil.... ** water, lemon, and seed package for crab or shrimp.

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What you need for making gnocchi

Clear some space in your diary to make gnocchi. While there's an art to creating these tiny fluffy potato dumplings, it's fun and the results are fantastic.

Saucepan: A large, shallow saucepan is best for cooking gnocchi. The gnocchi should sit in a single layer on the base of the pan - if the pan is overcrowded, the gnocchi may stick together.

Sieve: Press the mashed potato through a fine sieve to make it smooth. This gives you light, fluffy gnocchi.

Potato masher: For mashing the potatoes, it's best to use a potato masher. Using a food processor gives the gnocchi a gluey texture.

Metal skewer: Use a metal skewer to test if your potatoes are cooked and ready for mashing.

Potatoes: Desiree potatoes are the best choice for light, fluffy gnocchi. Waxy potatoes, such as Red Rascal or Kipfler, can make your gnocchi heavy and doughy.

Flour: For fluffy gnocchi, try not to use too much flour in the dough. If you need to add extra flour, only use a little bit, or your gnocchi can become heavy.

Good Taste - August 2010, Page 114

Michelle Southan

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Spicy Authentic Mexican Recipes

When you want the real deal, only authentic Mexican recipes will do. These are not the recipes you find on the ordering board in a fast food chain. Instead, you will find these in old fashioned Mexican restaurants and south of the border. The dishes are unique and full of flavors. From pork dishes to beef ones and even vegetarian delights, there is something that will certainly meet the dietary needs of anyone in your family and with how easy they are to create, you don't have to worry about slaving away for hours for a single meal.

One of the most popular authentic Mexican recipes you will find is the soup option. It is very popular to have soups and stews in Mexico, especially since these dishes can easily feed a large number of people without too much trouble at all. In fact, a large family will often create a series of dishes created from the different parts of the meats begin offered to utilize what they have, instead of focusing on a general style of item as well. This means that the entire animal will often be used during the course of meals. While some people might be bothered by this process, others will respect it and find that some of these delicacies are among the best they have ever had.

What you will also learn about these different authentic Mexican recipes is that they can be adjusted spice wise to fit your level of comfort. While some people will be able to handle really spicy foods, others will only enjoy a light heat coming from them. It is because of this you should spice down your foods if you have people who do not like spicy and offer a topping others can use to get the bite they need.

Keep in mind that even with the variety you have, some people might shy away from some of the dishes that are created. If you are going for a general theme, you might consider going with a Tex-Mex substitute to tide over those picky eaters that you have.

Traditional Beef Soup

What You Will Need

1 Large beef bone with marrow
3 Beef bones with pieces of chambarete
1/4 Cup Onion
1 Tablespoon Fresh Cilantro
3 Cut Potatoes
1 Cup Fresh Peas
Salt & Pepper

How to Make It

Begin by cooking the meat and bones in about 6 cups of water and mix in the garlic and cilantro. This should be done over medium high heat. As foam forms on the top, be sure you skim it off to ensure the flavor of the broth does not get too intense. When you have a good amount of foam off, bring the water to a boil, and allow the meat to soften. When this occurs, add in your potatoes and peas and then let them cook at medium high heat until they become soft. Remove any last minute foam and then salt and pepper to taste. Serve warm.

Authentic Mexican recipes can enhance the experience you have with the food from the Mexican culture. Take the time to explore the different Mexican recipes and you will find there are a series of different foods that you will not find in most restaurants.

MexicanFoodRecipes.org When it has to be Real Authentic Mexican Food

Shopping and Fast Food in Egypt

Whenever you go to Egypt or any other place in the world, you need to shop, and of course, this shopping could last for hours, if not the whole day. There are a lot of things that you can shop for in Egypt, starting from souvenirs and little antiques to things that you have tried and enjoyed in Egypt and you want to share with your friends and your loved ones, such as, food.

Everywhere you go in Egypt you will find a place to shop. So you don't have to make a special trip on one of your days that you are spending in Egypt just to go to mall that is far away, unless you if you want to get a huge variety of things.

Of course if you are spending the day out shopping, you will get hungry at some point, right? You would usually go to a fast food restaurant and have burgers and fries to shut that hunger down. Well, in Egypt, it's a little bit different, you will still get hungry and all, but what I mean is that the fast food is different! You would still be able to have burgers and fries if you want, but if you want to live it like Egyptian, you got to try the Egyptian fast food.

Falafel and Foul is a very common fast food and usually eaten for breakfast. There is also Koshari which is a mix of macaroni, lentils, rice, and some other ingredients that when combined all together makes it wonderful, and there are a lot of restaurants that just specialize in making Koshari.

Almost all the tourists or Egypt visitors simply fall in love with the Egyptian food. For all what it has! Tasty, authentic, delicious, and healthy. Almost all of them, the tourists or Egypt visitors, start digging for recipes of these dishes that they have tried, because they are truly and deeply in love with it and they would strongly like to share it with their friends, their family and their loved ones back home, to share the magnificent taste and the wonderful experience they had in Egypt.

They start digging by asking the waiters in the restaurants they had these meals at then by asking native people, and then they look for the best Egyptian recipes book that can give them all they want. Of course not all tourists buy Egyptian recipes book, some just tend to try online recipes, and that is kind of not guaranteed if you are not a 100% sure of the website and if they have the real authentic Egyptian recipe that you are looking for.

Visit Egypt and shop for gifts and souvenirs for your friends and family. Share your experience by showing them pictures and by making them the Egyptian recipe that you enjoyed the most during your stay, may be try and cook a tasty Egyptian Koshari recipe. Search for more Egyptian recipes and relive the experience even from far, far away in your own home country.

You scream, I scream

Photography by Jeremy Simons

Indulgence: Melted Mars bars go fabulously with ice cream.

A scoop of ice cream and the world is a better place, writes Matt Preston.

What is it about ice cream? Why does it hold so many of us in its thrall? Come summer and the siren's call of something on a stick or in a cone becomes as loud as the screeching of seagulls over a chip. In winter, what is a rhubarb crumble, deep-fried banana or apple pie without a big scoop of vanilla. Go through a messy break-up and that litre tub of double chocolate chip becomes a serve for one. In short, ice cream is our treat and it's our solace.

In fact, frozen desserts like sorbets and ice cream have been prized for centuries. Roman emperor Nero would send messengers to the mountains to bring back snow to turn into icy sherbets like a sort of BC-slushie. It wasn't until the 1600s that water ices became common in Europe, however, and in 1671, Charles II of England was served strawberries with "ice cream" at a banquet at Windsor castle - the first mention of those magic two words together.

Best of all around here, it is also a vehicle for any number of culinary failures.

We have a joke at taste that pretty much any sweet leftovers or kitchen disasters can be saved by stirring through slightly softened vanilla ice cream. Popped back in the freezer, this then reappears frozen as your own unique ice-cream flavour. Best of all is the trick my wife taught me of crushing up chocolate bars like Peppermint Crisp, Cherry Ripe and Violet Crumble in a clean plastic bag; then stirring the chocolaty sugary crumbs into softened cheap ice cream for a flurry of tutti-fruity flavour spikes with every spoon.

This week's recipes are not so much for putting things into ice cream but for the ice cream itself - and some things to put under or over it. As for the two sauces, they are radically different and appeal to the two different sides of my nature. The bogan in me has loved melting Mars bars to pour over cheap supermarket no name ice cream since I left home and had to fend for myself. Adding caramelly bananas and the salty crunch of peanuts takes the Mars bar into Snickers territory but much more effectively than just melting a couple of them.

The gin syrup is one of those unique ideas from a posh Aussie homestead. I failed to prise the recipe from the matriarch responsible so I had to make up my own version. I like it drizzled over lemon sorbet and vanilla ice cream.

Serves 6

Preparation time: 10 minutes
Cooking time: 10 minutes
Skills needed: Beginner

MARS BAR SAUCE

STICKY BANANAS

3 bananas40g butter20g brown sugar50g salted roasted peanuts, crushed, to servePinch salt flakes, to serveSlice up the Mars bars into small chunks. Don't eat them.Warm these chunks gently in a metal bowl over a pan of simmering water. The bowl must be bigger than the pan so it covers it. The water should not be so high that it touches the bottom of the bowl. As the chocolate starts to melt stir in the cream. This will warm and thus further help the melting process - as well as giving the sauce a rich sheen.Yes, a little Kahlua, Bundy or cheap bourbon can be added but warm it before adding. And don't use too much; frankly, it is far better to drink than eat.Serve with vanilla ice cream and some sticky bananas.To make sticky bananas: Cut the bananas into 1cm chunks. In a small saucepan warm the butter with the brown sugar.When the two have melted together, add the banana pieces and cook until the chunks warm to a slippery state.Put banana chunks in a bowl, then the ice cream and then the sauce. The sauce will set chewy with the cold of the ice cream. Top with crushed roasted peanuts and an extra pinch of salt flakes.

Serves 6

Preparation time: 15 minutes
Cooking time: 10 minutes
Skills needed: Intermediate

1 1/2 cups gin6 juniper berries (optional)Skin of half a cucumber2 cups sugarSkinned cucumberWarm 1 cup of the gin, the juniper berries and the cucumber skin together in a small saucepan over medium low heat. Add the sugar and stir until it dissolves. Bring to the boil, then remove from the heat and discard the cucumber skin.The syrup should be thick. Let it cool down a bit, but while it is still warm stir in the remaining gin bit by bit until your syrup has a smooth pouring consistency, and a nice hit of gin. Cut the cucumber in half lengthways. Using a teaspoon, scrape out the core of seeds from the cucumber's centre and discard these.Cut the firm, remaining flesh into small dice. Pack this dice into a small bowl and cover with a little of the syrup. After an hour, the sweetness of the syrup will draw the water out of the cucumber giving it an interesting texture. Strain before serving, retaining the syrup and the cucumber. Serve the gin syrup on a mix of vanilla ice cream and lemon sorbet. Decorate with the candied cucumber dice.

Why is ice cream more reliable than men? If men came in tubs in the freezer would that make them better?

Serves 6

Preparation time: 5 minutes
Cooking: 0 minutes + freezing time
Skills needed: Beginner

2 eggs3/4 cup caster sugar500ml plain cream1 tsp vanilla extract250ml milkWhisk eggs until fluffy. Mix in sugar until completely blended. It should look airy and pale yellow. Whisk in the cream, vanilla and milk until it's a velvety mess.Pour the mixture intoan ice-cream maker and turn it into ice cream. Scrape out the ice cream once it has set and freeze. Remove the ice cream 5 minutes before you want to serve. It is the combination of cooling the ice-cream mixture while it is moving that makes for good ice cream.Making it without an ice-cream machine will be painstaking and not produce results as good.If you don't have an ice-cream machine, buy a good shop ice cream instead.

Taste.com.au - December 2010

Matt Preston

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Sesame Street: Elmo's Magic Cookbook

The irrepressible little red star of Sesame Street sizzles in Elmo's Magic Cookbook, but he's not the only celebrity to wave a wooden spoon here. It all begins when the tummy-rumble-inducing book the tape takes its title from is dusted off from its attic-dwelling days. First, it "alakazams" Jean, the ingredient-providing Julia Child of genies, onto Sesame Street for a primer on churning out a champion batch of ice cream (and one that, in one of a number of characteristically superb running gags, nearly causes Telly to collapse from arm fatigue), and then bam!--everybody's favorite Crescent City culinary whiz comes by to create the perfect pizza with the gang. Chef Emeril Legasse does one better than sprinkle the parmesan and pile on the pepperoni with expected panache--he also peels away the mystery of where cheese comes from. When Legasse leaves on a minestrone emergency, another apron-ready star steps in. This time it's singer Heather Headly, here known as Pocket Queen. Elmo, no dummy, is at first resistant to the queen's suggestion that together they cook up some pockets. When she takes him on a video tour of pocket-eating cultures, however (think China's dim sum), he warms to the idea, and what results is a scrumptious-looking summer roll. Each of the video's cooking segments is intercut with food-related bits from the show--Grover's hilarious gig as a hopeless waiter is one. In addition to a handful of recipes ripe for kid collaboration, this tape serves up customary Sesame-style excellence. No future foodie's video shelf should be without it. --Tammy La Gorce

Price: $9.93

Click here to buy from Amazon

With Olive Garden Restaurant Recipes, You Can Learn to Cook Like a Pro

Have you always wanted to learn how to cook like a pro? Well, now's your chance with Olive Garden Restaurant recipes, an essential cookbook for the aspiring and inspired home chef.

Maybe you're not the greatest cook, and except for the occasional grilled cheese sandwich, you really don't feel confident in the kitchen. Olive Garden secret recipes gives you the perfect opportunity to learn some tried and tested cooking methods that promise tasty dishes every time. These recipes come all the way from the Olive Garden's training center in Tuscany where chefs have spent years perfecting these meals.

Olive Garden Restaurant recipes are for anyone who wants some extra practice in the kitchen without spending hours on cooking lessons and hundreds of dollars on expensive cookbooks. Perhaps your is less than impressed with your nightly dinners? Show them who is master of the kitchen with the Olive Garden secret recipes. Or perhaps you are just starting out and looking for a low cost and simple way to eat right without blowing the budget on restaurant-quality meals. Save your money for something more important and try some of these delicious Olive Garden Restaurant recipes today!

Like all the Olive Garden secret recipes, this recipe for Stuffed Chicken Marsala comes with easy to follow instructions and a full list of exact ingredients. Allow yourself 40 minutes to prepare and 40 minutes to cook this 4-person dish.

Ingredients:

Cheese Stuffing
1/2 cup smoked shredded cheese (provolone or gouda)
8-oz package mozzarella cheese, shredded
1/4 cup Parmesan cheese, grated
1/2 cup breadcrumbs
1 tsp fresh garlic, minced
1/4 tsp crushed red pepper flakes
2 Tbsp sun-dried tomato slivers (drain first if in oil)
1/3 cup green onions, thinly sliced
3/4 cup sour cream (6 oz)
1/2 tsp salt
1/2 tsp black pepper
Sauce
1 small onion, cut in half and thinly sliced lengthwise
24 fl oz Marsala wine
8 fl oz heavy cream
2 small containers button mushrooms, thinly sliced (6 cups)
Salt and pepper to taste
Other
2 lbs skinless, boneless chicken breasts
4 fl oz olive oil
2 cups all-purpose flour

Instructions:

1. Pre-heat oven to 350°F.
2. Combine all the cheese stuffing ingredients into a mixing bowl.
3. Pound each breast of chicken between 2 sheets of plastic wrap until they are ¼ to ½ an inch thick.
4. Spoon desired amount of cheese stuffing into one lobe of each chicken breast. Fold over so cheese stuffing is contained.
5. Heat sauté pan, adding olive oil and flour. Season to taste with salt and pepper. Put the chicken breast in flour, shaking off excess and sauté in preheated oil, cooking until each side is golden brown.
6. Remove chicken from pan, place in a baking dish and bake in oven for 10-20 minutes.
7. Add onions to sauté pan and stir to loosen chicken drippings. Add mushrooms.
8. Heat wine to a simmer and add heavy cream. Simmer on low heat until mixture is reduced by half.
9. Place cooked chicken breasts on a plate and top each with the onions, mushrooms and sauce mixture.
10. Serve with vegetables, mashed potatoes or rice, and enjoy your delicious creation!

With this dish, and many other Olive Garden Restaurant recipes, you'll have no problem making the food disappear. Now, if only you could figure out a way to get those dirty dishes to disappear as well!

Trying to get from zero to hero in the kitchen? You need Olive Garden Recipes!

Learn more at http://OliveGardenRestaurantRecipes.Blogspot.com