Monday, 8 March 2010
Are You A Tax Cheat?
Are You A Tax Cheat?:
With just over a month to go until the April 15th tax deadline, the IRS is .. http://bz9.cc/0ef3
Tuesday, 16 February 2010
Version 1.3 of the eLert Gadget Firefox add-on is now ready
Version 1.3 of the eLert Gadget Firefox add-on is now ready:
You'll be glad to know we rec.. http://bz9.cc/0wPM
Thursday, 21 January 2010
\"We woz brung up propur\"
\"We woz brung up propur\": WE WAS BRUNG UP PROPER !! :-)
\"And we never had a whole Mars bar until 1993.. http://bz9.cc/0w7J
Saturday, 30 August 2008
PRAWN CURRY
PRAWN CURRY: "Ingredients.
Prawn 250 gm
Onion 1
Ginger One piece
Green chilli 2
Garlic 5 pods
Chilli powder One table spoon
Coriander powder 2 table spoon
Turmeric 1 teaspoon
Feenugreek powder A pinch
Pepper powder, teaspoon
Tamarind (Kodampuli) 4
Oil 1 cup
Mustard 1 teaspoon
Curry leaves One sprig
Method.
Clean the prawns very well.
Cut onion, ginger, garlic into very small pieces.
Heat oil in a pan and add mustard.
When it splutters, add onion, ginger, garlic and curry leaves. Fry well till onion turns light brown.
Now add,all the other ingredients powders and mix well.
Add tamarind, salt and 3 cups of water.
Close it with a lid and when it boils add green chilli."
Prawn 250 gm
Onion 1
Ginger One piece
Green chilli 2
Garlic 5 pods
Chilli powder One table spoon
Coriander powder 2 table spoon
Turmeric 1 teaspoon
Feenugreek powder A pinch
Pepper powder, teaspoon
Tamarind (Kodampuli) 4
Oil 1 cup
Mustard 1 teaspoon
Curry leaves One sprig
Method.
Clean the prawns very well.
Cut onion, ginger, garlic into very small pieces.
Heat oil in a pan and add mustard.
When it splutters, add onion, ginger, garlic and curry leaves. Fry well till onion turns light brown.
Now add,all the other ingredients powders and mix well.
Add tamarind, salt and 3 cups of water.
Close it with a lid and when it boils add green chilli."
Wednesday, 6 August 2008
SEA BASS WITH ROCKET SAUCE (BRANZINO CON SALSA ALLA RUCOLA)
"Method
1. To make the sauce, heat the extra virgin olive oil and butter in a pan, add the anchovy fillets and dissolve. Add the shallots and courgettes and when the onions begin to sweat add the stock and cook for a minute. Stir in the rocket, season with black pepper and simmer for a couple of minutes.
2. Remove from the heat, allow to cool slightly and place the mixture in a blender and whiz until you obtain a smooth consistency. Place back in the pan over a high heat and stir with a wooden spoon until nearly all the liquid has evaporated and the sauce becomes creamy.
3. Season the sea bass fillets with salt and pepper. Heat olive oil and butter in a large frying pan. When hot, add the sea bass fillets flesh-side down, turn the heat to moderate and cook for about 3 minutes or until golden-brown.
4. Turn the fillets over to cook skin-side down for another 3 minutes. Turn over again and gently remove the skin.
5. Add the white wine, cover with a lid and cook for a few seconds. Uncover, turn the fillets over, cover with a lid again and cook until the wine evaporates.
6. Meanwhile, heat the rocket sauce through gently. Arrange some rocket on a plate, followed by the sea bass fillets and pour the sauce either over the fish or on the side as you wish."
Ingredients: SEA BASS WITH ROCKET SAUCE (BRANZINO CON SALSA ALLA RUCOLA):
1. To make the sauce, heat the extra virgin olive oil and butter in a pan, add the anchovy fillets and dissolve. Add the shallots and courgettes and when the onions begin to sweat add the stock and cook for a minute. Stir in the rocket, season with black pepper and simmer for a couple of minutes.
2. Remove from the heat, allow to cool slightly and place the mixture in a blender and whiz until you obtain a smooth consistency. Place back in the pan over a high heat and stir with a wooden spoon until nearly all the liquid has evaporated and the sauce becomes creamy.
3. Season the sea bass fillets with salt and pepper. Heat olive oil and butter in a large frying pan. When hot, add the sea bass fillets flesh-side down, turn the heat to moderate and cook for about 3 minutes or until golden-brown.
4. Turn the fillets over to cook skin-side down for another 3 minutes. Turn over again and gently remove the skin.
5. Add the white wine, cover with a lid and cook for a few seconds. Uncover, turn the fillets over, cover with a lid again and cook until the wine evaporates.
6. Meanwhile, heat the rocket sauce through gently. Arrange some rocket on a plate, followed by the sea bass fillets and pour the sauce either over the fish or on the side as you wish."
Ingredients: SEA BASS WITH ROCKET SAUCE (BRANZINO CON SALSA ALLA RUCOLA):
CHILLI-CRUSTED MONKFISH WITH CHERRY TOMATO KORMA
"Method
1. Preheat the oven to 200C/400F/Gas 6.
2. Season the monkfish with salt and freshly ground black pepper and dust with the chilli powder.
3. Heat the butter in an ovenproof frying pan and fry the fish for 4-5 minutes, turning as each side becomes golden-brown. Spoon some of the butter over the fish and place into the oven for a further 3-4 minutes until cooked through.
4. For the korma, heat the oil in a saucepan and saut�the onion and garlic over a medium heat for 8-10 minutes until soft. Stir in the curry
powder, turmeric, cherry tomatoes and water.
4. Add the creamed coconut pieces, reduce the heat and simmer until melted and the sauce has heated through. If the sauce becomes too thick, add more water.
5. Drizzle a plate with the sauce and arrange the fish on top, with some fresh Japanese basil to garnish. Serve straightaway."
Ingredients: CHILLI-CRUSTED MONKFISH WITH CHERRY TOMATO KORMA
1. Preheat the oven to 200C/400F/Gas 6.
2. Season the monkfish with salt and freshly ground black pepper and dust with the chilli powder.
3. Heat the butter in an ovenproof frying pan and fry the fish for 4-5 minutes, turning as each side becomes golden-brown. Spoon some of the butter over the fish and place into the oven for a further 3-4 minutes until cooked through.
4. For the korma, heat the oil in a saucepan and saut�the onion and garlic over a medium heat for 8-10 minutes until soft. Stir in the curry
powder, turmeric, cherry tomatoes and water.
4. Add the creamed coconut pieces, reduce the heat and simmer until melted and the sauce has heated through. If the sauce becomes too thick, add more water.
5. Drizzle a plate with the sauce and arrange the fish on top, with some fresh Japanese basil to garnish. Serve straightaway."
Ingredients: CHILLI-CRUSTED MONKFISH WITH CHERRY TOMATO KORMA
MOROCCAN FISH TAGINE WITH CORIANDER COUSCOUS
"Method
1. Heat the ground nut oil in a tagine and gently cook the onion and garlic until soft.
2. Add the cumin, ginger, cinnamon stick, preserved lemon and green olives and cook for two minutes.
3. To make the harrissa put the chillies, garlic, lemon juice and olive oil into a food processor and blend into a rough paste.
4. Stir in the harrissa and cook for one minute.
5. Add the wine and fish stock and the saffron and bring to a gentle simmer.
6. Add the fish and cook for a couple of minutes, then add the mussels and cherry tomatoes, season with salt and pepper and cover. Cook gently for 6-7 minutes.
7. Serve on a bed of steamed couscous and sprinkle with freshly chopped coriander."
Get the ingredients here: MOROCCAN FISH TAGINE WITH CORIANDER COUSCOUS
1. Heat the ground nut oil in a tagine and gently cook the onion and garlic until soft.
2. Add the cumin, ginger, cinnamon stick, preserved lemon and green olives and cook for two minutes.
3. To make the harrissa put the chillies, garlic, lemon juice and olive oil into a food processor and blend into a rough paste.
4. Stir in the harrissa and cook for one minute.
5. Add the wine and fish stock and the saffron and bring to a gentle simmer.
6. Add the fish and cook for a couple of minutes, then add the mussels and cherry tomatoes, season with salt and pepper and cover. Cook gently for 6-7 minutes.
7. Serve on a bed of steamed couscous and sprinkle with freshly chopped coriander."
Get the ingredients here: MOROCCAN FISH TAGINE WITH CORIANDER COUSCOUS
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