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Old fashioned ice-cream

natashachamberlin — Tue, 24 Feb 2009 03:46:02 CST

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SWEETS AND TREATS

natashachamberlin — Thu, 19 Feb 2009 15:06:49 CST

SWEETS AND TREATS

Peppermint Sweets Gift

At Christmas time we all like to indulge in rich foods, such as Christmas pudding and Christmas Cake, sweets and candy. During the Second World War when food was rationed, children went without sweets. Sugar was rationed to 8oz (225g) per person per month. Sugar is the main ingredient of sweets, which is why they were so scarce and why they became a luxury item.
To make peppermint sweets you will need...
12 tablespoons of icing sugar, 1 egg white, green food colouring (optional), peppermint flavouring and cooking chocolate.
Remember to wash your hands and clean the work surfaces before you begin.
Method...
Add to a bowl the icing sugar, egg white, 4 drops of peppermint flavouring and 12 drops of green food colouring. Mix well and kneed the mixture to form a smooth ball. If the mixture is a little too wet add more icing sugar.
Roll the ball into a large sausage and slice into individual sweets. Use your hands to shape the sweets and leave them on a chopping board to dry.
Melt the chocolate in a dish in the microwave, it will only need a minute or two. Don't over do it, it just needs enough time to melt. If you do not have a microwave, you may need an adult to help. Stand a mixing bowl inside a pan of boiling water on the hob, keep the water simmering. Don’t let any water bubble over the side and into the chocolate because this spoils the chocolate. Be careful not to let the pan boil dry.
Dip each sweet into the chocolate half way, and leave it on some tinfoil until the chocolate sets.
To package your home made sweets you could buy a small metallic gift box or gift bag, or you could bundle the sweets in paper napkins tied up with ribbon or tinsel, these look a bit like mini Santa sacks.
A perfect Christmas gift for someone with a sweet tooth.

About the Author

S. Roberts is one of Santa’s Helpers and writes for http://www.santaspostbag.co.uk a Christmas educational & activity website. For more festive ideas & gifts to make visit http://www.santaspostbag.co.uk/homemade-christmas-gift-ideas.html SantasPostbag is in association with http://www.bigboystoyz.com Together keeping Christmas Magical

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DRINKS

natashachamberlin — Thu, 19 Feb 2009 14:53:21 CST

DRINKS

Great Energy Drink Fruit Smoothie Recipes

Energy Smoothies are a great way to perk yourself up in the morning or get a little boost mid-day.
To make one of the greatest fruit smoothie recipes there is, all you need is:
- 2 fresh, peeled and chopped Kiwis
- 2 ripe Bananas
- 1 Pear, peeled and chopped.
- 2 Kiwi flavored, or plain flavored yogurts. The smallest size you can find is great.
You want to take all of the ingredients above, and throw them into the blender. This is one of the best fruit smoothie recipes that you can use for energy.
If you look at the children, running in circles and screaming at the top of their lungs and wish that you had just a bit of their energy, this is a great smoothie for you.
Simply chop all the fruits, and place the yogurt and fruits in the blender. Mix for about forty seconds, and then smooth for around ten or fifteen seconds.
This smoothie is rich, deep, and a bit tangy. It has an excellent flavor and if you chill it before you drink it, it is absolutely one of the most delicious fruit smoothie recipes ever.
If you're serving this smoothie to guests, you can really dress it up by pouring it into tall, chilled glasses and adding a fresh sprig of mint to each glass for garnish.
The best resource for fruit smoothie recipes is http://www.fruitsmoothies.net
Another one of the best fruit smoothie recipes just calls for a few ingredients.
- 2 cups of chopped Watermelon – make sure you get those seeds out or you'll be cussing when you go to drink your smoothie.
- 1 cup of fresh Raspberries
- 2 scoops of your favorite no frills ice cream
You will take the fruits and place them in the blender first. Mix these well for around twenty seconds, then add your ice cream.
Mix for an extra ten seconds, and enjoy! This is one of the tastiest fruit smoothie recipes ever.

About the Author

Want even more unbelievable fruit smoothie recipes? Visit Fruit Smoothie Recipes and discover smoothies your guests will love. Jessica S also owns BBQ Ideas and Cook Salmon.

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PIES AND PASTRY

natashachamberlin — Sun, 15 Feb 2009 15:54:36 CST

Pies and Pastry

Low-Carb Pastry Pizzazz

This delicious treat adds only 1.9 grams of carb for a Superb Roll of any size. Just add a glaze to the rolls once they are baked. While the rolls are baking, make ½ or ¼ of the below mentioned glaze. Apply the glaze thinly with a pastry brush to the tops of the hot rolls. It will set within minutes. The rolls will freeze well, even with the glaze. Thaw at room temperature or follow directions for heating in the oven.
Glaze
SERVING SIZE ,icing for 1 cookie. Carbs per serving 0.5 gram of carb.
Number of servings: 280
Ingredients:
1 egg white (or 3 Tablesps sterilized egg white)
1 cup powdered sugar (unsifted)
3 Teasps vanilla extract
Put the egg white and powdered sugar in the bowl of your electric mixer and beat on high speed until the sugar is absorbed and the mixture thickens a bit: scrape sides of bowl as needed. Mix in the vanilla extract. Apply icing with the tip of a knife or a small brush. The icing dries quickly, particularly over freshly baked cookies, rolls, and so forth. Store unused frosting, covered, in the fridge. Always stir well before using.
Ingredients:
¾ cup cold water plus 2 Tablesps (very important)
6 Tablesps butter (¾ stick)
¾ cup vital wheat gluten flour
1/3 cup unbleached, all-purpose wheat (white) flour
trace of salt (two light shakes or to taste)
3 eggs *
1 egg white
Preheat oven to 420F. Have ready one large, nonstick, heavy-gauge metal cookie sheet. Put the water and the butter in a heavy 2-quart saucepan, preferably with a rounded bottom, over medium heat. Occasionally stir the mixture while you wait for the butter to melt.
Meanwhile, thoroughly combine the two flours, and a pinch of salt in a medium-mixing bowl.
As soon as the butter has melted and the mixture begins to simmer, add the dry mix all at once, and stir vigorously with a wooden spoon. Within just a few seconds, the dough will become smooth and leave the bottom and sides of the pan. Keep stirring until no flour shows. Cook for about 10 seconds longer and remove from heat.
Put the hot saucepan on a cold burner or other safe surface. Stir in the eggs, one at a time, mixing well after each addition. At first the dough will appear lumpy. When the whole eggs have been added, the dough will be smooth. It should be creamy and hold peaks with almost no settling. Work in the egg white. Now the dough will be just right; it will still hold its shape, but in softer peaks. It should form mounds that do not spread on the cookie sheet, but sink back and broaden out slightly. Occasionally, you may need to make a judgment call. Depending on the size of the eggs, the dough may be sufficiently soft even before you add the final egg white. In that case, omit the egg white or add it by the Tablesp. The right consistency makes the best rolls. Dough that is too stiff results in smaller rolls; dough that is too soft (i.e., spreads out wide on the cookie sheet) may result in flat rolls.
If you like, use your electric mixer to work in the eggs. Simply transfer the hot dough from the saucepan to the mixer bowl and beat in the eggs, one at a time. Do not over beat because if you do, the rolls may develop large air pockets. Use a flat beater if you have one.
Put spoonfuls of dough on the cookie sheet, choosing the size you prefer. Use large Teasps or even soupspoons to drop the dough. Place them fairly close together.
Bake the rolls for about 25 to 28 minutes or until they are golden brown and crusty on top. Promptly freeze rolls that you do not plan to use the day they are baked. Take them out of the bag to thaw at room temperature. You can also put the frozen rolls in the oven, set at 350F (no need to pre-heat), and bake for 5 minutes. You can toast rolls (slice in half), but you need a wide-slot toaster or toaster oven. The rolls toast rapidly, so use the lowest setting.
Save unused rolls in a dry place until rock hard. They will be used for Magnificent Bread Crumbs.

About the Author

Are you hungry for more tasty and healthy recipes? Go to http://www.personaltrainingclasses.com today for recipes and information on how to get in and stay in shape.

SOUPS

natashachamberlin — Sun, 15 Feb 2009 15:16:01 CST

Soups

5 Tasty Cabbage Soup Recipes

The variety of cabbage known today is well beyond the ten fingers of your hands. Use whichever is available to you and you can work magic in the kitchen. There are famous soup preparations that you can try at home. These variations can help you if you want delicious soups or if you are one of the followers the cabbage soup diet.
There are a number of benefits when you use the cabbage soup diet. Here are some of them:
- Weight loss
- Better vitamin intake
- Better digestion
- Stronger resistance to common ailments
- Younger skin
Whatever variety you choose, cabbage soup diet will do wonders for your body. One doesn’t need to be a cooking expert to prepare a very nice bowl of cabbage soup. Here are some exciting recipes to aid you in your diet:
1. Original Cabbage Soup
- 1 head cabbage
- 6 medium onions
- 6 green onions
- 6 carrots
- 2 bell peppers
- 3 large tomatoes
- 5 stalks celery
- 4 oz uncooked brown rice
- Salt and freshly-ground black pepper
Slice the vegetables in small pieces. Put in a pot of cold water and bring to a boil. Let the mix simmer uncovered for around 10 minutes. Cover and adjust the heat to low. Let the soup simmer until the vegetables are soft enough. You can add the rice while the soup is simmering. Add salt and pepper to taste.
2. Refreshing Cabbage Soup
- 3 cups of chicken or beef broth
- 1 1/2 cups of green cabbage, finely shredded
- 1 tbsp of prepared mustard
- 1 tsp of sugar
- 2 cups of buttermilk
- 1 cucumber, finely diced
- 1 tbsp fresh dill, minced
- 2 tbsp fresh parsley
In a medium saucepan, heat the broth and add the cabbage. Let this simmer for around 10 minutes. Remove the pan from heat and mix in the mustard, dill, and sugar. Stir in the buttermilk and add the cucumber. Chill the soup for about 2.5 hours or depending on your refrigerator. Put some parsley to garnish the soup and enjoy the soup ice cold. A yummy soup on a hot summer day!
3.The Military Diet Cabbage Soup
- 1 large head of cabbage
- 1 large bunch of celery
- 2 bunches of green onion
- 1 large can of whole tomato
- 2 cans of chicken broth
- 3 large bell peppers
- Salt and pepper to taste
Military way is short and simple. Chop all the vegetables and add to a large pot of chicken broth. Add the whole tomatoes and cook with low fire for 15 minutes. Serve. Woohah!
4. Zucchini Cabbage Soup Recipe
- ½ medium head of cabbage, diced
- 3 small zucchini, diced
- 1 large clove of garlic, crushed and minced
- ¼ tsp dried basil
- ½ tsp black pepper
- Salt to taste
- 12 ounces of V-8 vegetable juice
- 2 tbsp tomato paste
- 1 can French Onion Soup
- 1-2 cups chopped spinach
- ½ cup sliced carrots
- Dash of Worcestershire sauce
Mix all ingredients and cook with low heat for 10-15 minutes. Serve and enjoy!
5. Weight Watchers Cabbage Soup
- 1 large dark green cabbage
- 1 red, 1 green, 1 yellow pepper
- 1 head of celery
- 2 carrots
- 2 lbs of mushroom
- 3 big leeks
- Small bag spinach
- Big bag water cress
- Big bag rocket leaves
- 3 onions
- 1 can Weight Watchers chicken soup
Combine all the ingredients and bring to a boil. Upon boiling, decrease heat and let the soup cook for another 10 to 15 minutes.
These are just a few samples of how you can prepare the very healthy cabbage soup. You can consult friends, cook books, or browse the internet for more exciting dishes you can do with your cabbage diet soup variations.

About the Author

Author is an online medical searcher and webmaster of Cabbage Soup Diet Recipe. You may be interested in: "Advantages and Disadvantages of Cabbage Soup Diet" and "Getting to Know the Cabbage".

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BREADS AND BAKES

natashachamberlin — Sun, 15 Feb 2009 14:49:40 CST

Breads and Bakes

Troubleshooting Bread Machine Recipes For Perfect Bread

Bread machines—wonderful inventions that they are—don’t think very well. You and I, when we have a loaf of bread percolating on the counter, can look and say, “My bread is rising a little slowly today. I think I will let it be for another fifteen minutes.” Our bread machines go ahead and start the bake cycle anyway. The result is a dense loaf of bread that didn’t rise enough.
The only way that we know to compensate for those loaves that aren’t quite right is human intervention. Most recipes that aren’t acting right can be fixed to make perfect bread—but it might take a trial or two make them come out just right in the individual environments of our own kitchens.
We had a call from the Denver area this week, “My bread machine worked just fine in Australia. Now it bakes hard, dense loaves.” Denver is a much different environment than Australia. Dough will act differently there. But then, dough may act differently in your kitchen than it does in the kitchen down the street.
Most days, in most kitchens, the bread turns out just fine (which is a compliment to modern machines). When bread doesn’t come out just right, it’s usually because the machine starts baking too soon or too late for a particular recipe in a particular environment. If it starts before the bread has completely risen, the loaf comes out dense. If it rises too much, the top starts to cave.
So, what to do? Most bread machine faults can be corrected if you apply a little human intervention.
• Keep conditions consistent. If you pull the machine and/or ingredients out of the cold garage this week but the warm pantry next week, you will have two different loaves. If you use more or less water or warmer or cooler water, you will have different loaves. Measure carefully and use a thermometer.
• Watch the dough ball. During the second mix cycle, check the dough ball to see if it is too wet or two dry. (Wet dough rises faster than dry dough.) If the dough ball appears too sticky and wet or doesn’t hold its shape, add flour a tablespoon at a time. If it is too firm, flakey, or your bread machine begins to “knock”, dribble in water a teaspoon at a time.
• Adjust the recipe. Even if your bread is not perfect, it is probably still good. Some recipes are going to take a little adjustment to work just right in your machine, in your kitchen, the way you bake bread. If your bread is not as light as you like, add another tablespoon or so of water next time. If the top has started to cave, add another tablespoon or so of flour next time. Even if your bread is not perfect the first time, it can be the second or third time. Similar mixes from the same manufacturer are likely to act the same in your kitchen.
• Use the oven. When you hear that little beep that most machines make to tell you that baking is about to begin, check your loaf. If your loaf hasn’t risen enough or if it has risen too much—it looks too poofy or has started to blister—you have a choice: go ahead and let bake good but not perfect bread or rescue it. To rescue it, pull it out of the machine, form a loaf, place it in a bread pan or on a sheet pan, and let it rise on its own. When it has risen until it is light and soft (probably in 45 to 60 minutes), stick it in a 350 degree oven and bake it until is done—usually 30 to 40 minutes. The top should turn a nice deep brown and the interior of the loaf should reach 190 degrees. (Many bread machine owners use their machines this way and bake with their ovens most of the time.)
Once you have tweaked a recipe (or a mix) for your machine in your kitchen, keep conditions consistent and you should have picture perfect machine bread every time.

About the Author

Dennis Weaver is a baker, a recipe designer, and a writer. He has written many baking guides and How to Bake, a comprehensive baking and reference e-book--available free at The Prepared Pantry which sells baking and cooking supplies and has a free online baking library.

Published At: www.Isnare.com
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VEGETARIAN

natashachamberlin — Sun, 15 Feb 2009 14:32:31 CST

Vegetarian

Healthy Vegetarian Recipes!

There is no truth to the rumor that vegetarians have difficult recipes to follow and that not following complicated recipes will result in bland food. The truth is that there are so many options for easy healthy vegetarian recipes. The wealth of choices actually makes vegetarianism an exciting journey into healthy food. Here are some things you need to remember when preparing easy healthy vegetarian recipes.
Check the Label
The most convenient way to create healthy recipes is to stock ahead on sauces and ingredients. This way you just have to open packs and cans when you need to whip up something fast. This is generally a good idea especially if you're thinking of canned beans, salsa sauce, dried peas, canned mushrooms and tomato sauce.
Remember to inspect and read labels on packages before buying and stocking up. Some products may seem vegetarian but may contain animal based ingredients like gelatin and animal oil. Pure vegans might also want to find out if instant foods contain cheese, milk and other dairy products.
Cook the Same Way
Vegetarian and regular recipes are similar. The only thing lacking is meat. This means that you just have to cook like you always do. Just have a little knowledge to supplement your nutrients and a little creativity to make easy healthy vegetarian recipes as tasty as meat dishes.
Protein substitute are found in beans, nuts and legumes. Calcium can be obtained from milk and green leafy vegetables. To make your easy healthy vegetarian recipes especially tasty you can experiment with herbs and spices like chilies, oregano, thyme, rosemary and basil.
Don't Overdo Plain Dishes
There is absolutely nothing wrong with serving steamed vegetables, corn and peas. They are also obviously easy healthy vegetarian recipes. Sometimes though, you might want to cut back on these basic dishes so that your family doesn't get too bored with the same taste. Serve the same dishes but maybe you can sauté these food items first with some tasty onions, garlic and some pepper.
Serve Healthy Snacks
In some cases, all it takes to prepare and serve better recipes is a little more time. To make sure that your family members don't come home hungry and ready for a big meal at six, serve them healthy snacks to delay their craving for dinner. Pack some nuts, dried fruits, fruit mixes, crackers and cheese for them to take to school or work.
Serve Raw and Simple
Raw vegetarianism is another way of maximizing the greatest source of healthy nutrients from your recipe. You might want to try one night in seven as a raw night. Raw foods are considered healthy because they lose none of their nutrients through heat in the cooking process. More rigid raw eaters simply blend fruits and vegetables. You may however just want to settle for simple salads with delicious dips and sauces.
There is no truth to the rumor that vegetarians have difficult recipes to follow and that not following complicated recipes will result in bland food.

About the Author

Do please browse for more information at our website :- http://www.dishadvice.com http://www.dishadvice.reprintarticlesite.com

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Healthy Vegetarian Recipes!

Submitted By: NARESH DOGRA

DESSERTS

natashachamberlin — Sun, 15 Feb 2009 14:13:29 CST

Desserts

Mocha Fondue Recipe

Want a chocolate fondue recipe for a little real fun with food? Here's one that's a special creation to make for friends and another for those times you just don't want to try so hard.
Makes 6 to 8 servings
Ingredients:
1 4-ounce package sweet baking chocolate, broken up
4 ounces semisweet chocolate, chopped
2/3 cup light cream or milk
1/2 cup sifted powdered sugar
1 teaspoon instant coffee crystals
2 tablespoons coffee liqueur
Assorted fruits (such as star fruit slices, pineapple chunks, kiwi fruit wedges, strawberries, pear slices, banana slices)
Meringue cookies
In a heavy saucepan combine chocolates, cream, sugar, and coffee crystals. Heat and stir over low heat till melted and smooth. Remove from heat; stir in liqueur. Pour into a fondue pot; keep warm over low heat. Serve with fruit and cookies.
Prefer quick and easy-as-can-be? Three ingredients are all it takes!
Chocolate Fondue:
Yield: 8 Servings
8 oz Chopped semisweet chocolate
1 1/4 c Sweetened condensed milk
1/3 c Milk
DIPPERS:
Angel cake
Pound cake
Brownie squares
Marshmallows
Dried apricots
Whole strawberries
Banana slices
Pineapple chunks
Melt chocolate. Stir in condensed milk and milk; heat through. Transfer to fondue pot; keep warm.
Serve immediately. Stir in additional warm milk as needed to thin.
You know the old saying: The only thing more fun than a barrelful of monkeys is a barrelful of monkeys enjoying fondue...really!!
Chocolate Baverian Cream:
For one large mould of cream, use half a package of gelatine, one gill of milk, two quarts of whipped cream, one gill of sugar, and two and a half ounces of Walter Baker & Co.'s Chocolate.
Soak the gelatine in cold water for two hours. Whip and drain the cream, scrape the chocolate, and put the milk on to boil.

Put the chocolate, two tablespoonfuls of sugar and one of hot water in a small saucepan, and stir on a hot fire until smooth and glossy. Stir this into the hot milk.

About the Author:

William Smith the author provides many more delicious chocolate recipes for you free
at Mocha Fondue (All is Free)

Article Source:
http://www.freearticles.co.za/food-and-drink/recipes/mocha-fondue-recipe.html

MAIN COURSE

natashachamberlin — Thu, 12 Feb 2009 06:18:50 CST

MAIN COURSE

Spaghetti Ala Celia
My mother created this recipe when I was only a child; it quickly became a child hood favorite. I have introduced this recipe to my family and friends and they too agree that it is a wonderful dish full of flavors which get your taste buds screaming out for more. I would like to share my mother’s recipe with you as I know she would be grateful to know others are enjoying what she has created.
You will need
2 large onions finally chopped
20 rashes of bacon chopped in to small cubes
1 green pepper diced
1 tube or can of tomato puree
Half a packet of Spaghetti
10mls water
10mls white wine
6 large mushrooms chopped
Salt and pepper to taste
Either dried or fresh basil, I find fresh basil gives a much better taste
1 table spoon olive oil or an oil of your choice
2 table spoons of butter / margarine
Cheese for sprinkling on top

Method
Firstly fill a sauce pan with water and add a pinch of salt and a table spoon of oil to the water. This helps the spaghetti to not get stuck to each other and it helps the water not to boil over. Bring the water to the boil and add the spaghetti. Leave to cook on a medium heat for 6 – 8 minutes until the spaghetti has cooked. Drain the spaghetti and give it a rinse to remove any starch or oil. Put the spaghetti aside and then begin to prepare the sauce.

First put the butter / margarine into a frying pan and heat it till all the butter has melted. Add the onions and cook until brown and soft. Add the bacon and cook together with the onions for a further 5 minutes. You can then add the green pepper and mushrooms and cook till soft and cooked.
Add the water and wine as well as the tomato puree. Season with the salt and pepper and simmer on a low heat until the sauce thickens. About 3 minutes before you take the sauce off of the stove add the basil.

Once cooked, mix the sauce in with the pasta and leave for 30 – 40 minutes. The longer you leave the sauce and spaghetti the stronger the flavor will be as the spaghetti absorbs all the flavors.

Before serving heat up the Spaghetti dish and serve with a generous sprinkling of cheese and freshly chopped basil. This dish works perfectly with garlic bread and a glass on sparkling white wine.

STARTERS

natashachamberlin — Thu, 12 Feb 2009 04:30:47 CST

Starters

Please feel free to add your own starter recipes, comments and suggestions.

How To Make A Traditional Spanish Tortilla

Mexican and Spanish Tortillas are not to be confused as they are two very different dishes. Likewise this Spanish omelet is only a distant cousin to the French omelet as it is not folded but is quite thick and flat and normally contains potato and sometimes bits of meat or other vegetables. Traditionally the Spanish tortilla was taken by the peasants into the fields where it was eaten cold between two slices of homemade bread covered in Olive Oil. It is often served in slices, again cold, in tapas bars. However it can equally well be enjoyed hot with a side salad and some crispy bread and as such is an important part of the health giving Mediterranean Diet. The success of making a Spanish Tortilla lies in the turning of the omelette and cooking it on both sides. For this I use a specially designed wooden platter with a knob handle, rather reminiscent of a saucepan lid, which I bought in Spain. However provided the first side is well cooked an ordinary dinner plate will suffice. For a 4 egg Spanish Tortilla use an 8" (20cm) frying pan or smaller,so that it comes out good and thick. It goes without saying that Olive Oil should be used to cook it in. Basic Spanish Tortilla. Ingredients:
I kilo potatoes 4-5 eggs
3 Tbs. chopped onion ( optional ) half tsp. salt.
50 ml. Olive oil Either dice or slice the peeled potatoes. Heat the oil until very hot then add the potatoes and onions, if desired. Stir to completely cover in oil and seal them. Reduce heat slightly and continue stirring and cooking, without browning, for about 15 minutes. Using the edge of a metal spatula keep cutting into the potatoes, dicing them whilst they cook. When quite tender drain off the oil into a heat proof dish and put the potatoes in a bowl.Beat the eggs and salt together well, then stir into the potatoes and mix well. Return the oil to the pan and reheat.Pour in the egg and potato mixture, let it set on the bottom then turn down the heat and cook slowly so it doesn't brown too fast. Run your spatula around the edge of the pan to stop it sticking and shake the pan frequently to keep it loose. When the bottom is cooked place a plate over the frying pan and turn your Spanish tortilla onto it, then return to the pan, uncooked side down and continue cooking for a further 5 minutes or so. Serves 2 as a main dish or 4-6 as an appetizer or first course. Spanish Tortilla with Spinach. This is a lovely healthy variation on the traditional dish. Ingredients:
6 Tbs. cooked spinach
2 tsps. finely chopped onion
2 eggs beaten
salt and pepper
grated cheese
1 Tbs. olive oil Drain the spinach well and chop finely, mix with the onion, salt,pepper and beaten egg. Heat the oil in a small pan and pour in the mixture. Cook and turn as per the traditional Spanish tortilla and sprinkle with grated cheese just prior to serving. Spanish Tortilla with Asparagus. Ingredients:
400 grams potatoes 100 grams cooked asparagus tips
1 onion thinly sliced 1 Tbs. chopped parsley
50 ml. olive oil half tsp. salt
100 grams brown breadcrumbs
6 eggs beaten Dice the potatoes and cook with the onion in 2 tbs. olive oil, as per the basic recipe. When tender stir in the breadcrumbs and asparagus. Fry all for a few minutes. Mix together the eggs, parsley and salt.Add remaining oil to the pan, heat through then add egg mixture and cook and turn as for the basic Spanish tortilla recipe. Serves 6 as a starter. Spanish Tortilla with Prawns. Ingredients:
6 prawns, cooked, peeled and chopped
2 eggs
1Tbs.finely chopped parsley
salt and pepper
2 Tbs. olive oil Add the chopped prawns to the well beaten eggs. Season with the salt, pepper and parsley. Heat the oil well and then cook and turn as above. About the Author

Article submitted by Ruth Polak the owner of http://www.costadelsol-vacationrentals.com A web site specializing in holiday villas and apartments on the Costa del Sol and in Rural Andalucia. You will also find lots of information about Spain and Andalucia, in particular.

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Delicious food 4 U Home

natashachamberlin — Thu, 12 Feb 2009 04:01:20 CST

Delicious food 4 U

I would like to give you a warm welcome to Delicious food 4 U, I hope that you will enjoy your stay here. My name is Natasha Chamberlin (nee Abrams) and I am the creator of Delicious food 4 u. This is an open group which means that everyone is welcome to add recipes, join in and enjoy the site.

I also run two other websites these are:

Magestic online magazine (a free online magazine for people of all ages)

http://magestic.ucoz.com/

S.P.P. (supernatural, paranormal and psychic)

http://supernaturalparanormalpsychic.wetpaint.com/