Sunday, 26 September 2010

Delicious Gluten-Free Pancakes


  • 1 cup rice flour
  • 3 tablespoons tapioca flour
  • 1/3 cup potato starch
  • 4 tablespoons dry buttermilk powder
  • 1 packet sugar substitute
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon xanthan gum
  • 2 eggs
  • 3 tablespoons canola oil
  • 2 cups water


  1. In a bowl, mix or sift together the rice flour, tapioca flour, potato starch, dry buttermilk powder, sugar substitute, baking powder, baking soda, salt, and xanthan gum. Stir in eggs, water, and oil until well blended and few lumps remain.
  2. Heat a large, well-oiled skillet or griddle over medium high heat. Spoon batter onto skillet and cook until bubbles begin to form. Flip, and continue cooking until golden brown on bottom. Serve immediately with condiments of your choice.

Saturday, 25 September 2010

Quick and easy breakfast recipe for kids and teens

Before you go you work, try this.

Chicago-Style Hot Dog




  • 1 all-beef hot dog
  • 1 poppyseed hot dog bun
  • 1 tablespoon yellow mustard
  • 1 tablespoon sweet green pickle relish
  • 1 tablespoon chopped onion
  • 4 tomato wedges
  • 1 dill pickle spear
  • 2 sport peppers
  • 1 dash celery salt


  1. Bring a pot of water to a boil. Reduce heat to low, place hot dog in water, and cook 5 minutes or until done. Remove hot dog and set aside. Carefully place a steamer basket into the pot and steam the hot dog bun 2 minutes or until warm.
  2. Place hot dog in the steamed bun. Pile on the toppings in this order: yellow mustard, sweet green pickle relish, onion, tomato wedges, pickle spear, sport peppers, and celery salt. The tomatoes should be nestled between the hot dog and the top of the bun. Place the pickle between

Friday, 24 September 2010

Grilled Cheese Sandwich





  • 4 slices white bread
  • 3 tablespoons butter, divided
  • 2 slices Cheddar cheese


  1. Preheat skillet over medium heat. Generously butter one side of a slice of bread. Place bread butter-side-down onto skillet bottom and add 1 slice of cheese. Butter a second slice of bread on one side and place butter-side-up on top of sandwich. Grill until lightly browned and flip over; continue grilling until cheese is melted. Repeat with remaining 2 slices of bread, butter and slice of cheese.

Thursday, 23 September 2010

Beef Tostadas


  • 1 pound lean ground beef
  • 1 cup chopped sweet red pepper
  • 1/2 cup chili sauce
  • 1 teaspoon dry Mexican or taco seasoning
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup sour cream
  • 1 tablespoon chipotle sauce
  • 6 tostada shells
  • 3 cups shredded lettuce
  • 1 1/2 cups guacamole
  • 1 1/2 cups shredded Mexican cheese blend


  1. In a large skillet, cook beef and red pepper over medium heat until meat is no longer pink; drain. Stir in the chili sauce, Mexican seasoning, salt and pepper; heat through.
  2. In a small bowl, combine the sour cream and chipotle sauce. Layer each tostada with lettuce, meat mixture, guacamole, cheese and chipotle cream.


  • Nutritional Analysis: 1 tostada equals 460 calories, 30 g fat (13 g saturated fat), 75 mg cholesterol, 1,040 mg sodium, 22 g carbohydrate, 6 g fiber, 24 g protein.

Tuesday, 21 September 2010

Pumpernickel Rye Black Bread


  • 1 1/4 cups warm water (110 degrees F/45 degrees C)
  • 1 tablespoon vegetable oil
  • 1 1/2 tablespoons molasses
  • 1 1/2 cups unbleached all-purpose flour
  • 1 cup rye flour
  • 1/2 cup whole wheat flour
  • 1/4 cup bread flour
  • 1 teaspoon salt
  • 3 tablespoons dry milk powder
  • 2 teaspoons instant coffee powder
  • 2 tablespoons unsweetened cocoa powder
  • 1 tablespoon caraway seed
  • 1 1/2 teaspoons active dry yeast


  1. Place ingredients into the pan of the bread machine in the order suggested by the manufacturer. Select Whole Wheat cycle, and Start.
  2. After the first rise, remove dough from the machine. Shape, and place into a lightly oiled 9x5 inch loaf pan. Cover, and let rise for 1 hour.
  3. Bake at 350 degrees C (175 degrees C) for 45 minutes. Remove from oven, and let cool before slicing.

Saturday, 18 September 2010



* A chicken breast
* 3-4 potatoes
* 2-3 pickled cucumber or vinegar
* 2 bell pepper in vinegar
* 6 tablespoons mayonnaise
* 2-3 tablespoons cream / yogurt
* 2-3 piece garlic
* Ketchup
* Thyme
* Salt
* Oil
* Pepper
* flat loaf of bread 

For flat loaf of bread

* 500 grams of flour
* 200 ml warm water
* 1 envelope dray yeast or 50 grams yeast
* A spoon race salt
* A spoon race sugar

Put in the water yeast, salt and sugar. Pour water over flour little by little and mix well. Let them grow 30-45 minutes. Stretch sheets and loop of hair on the grill or the board to fire high.


It is clean potatoes, cut fries and toast them in oil. Cut the chicken breast in strips, add pepper and thyme and put on grill or toast it in oil. Cut the cucumber and bell pepper in thin slices.

Make a sauce: mix 6 tablespoons mayonnaise, 2-3 tablespoons yogurt / sour cream, 2-3 piece garlic, thyme and salt

Grease the flat loat of bread with the sauce. Add chicken breasts, potatoes fries, ketchup cucumber and bell pepper. Roll the flat lot of brad (make it look like a jam roll).

Thursday, 16 September 2010

Vanilla Ice Cream

4 egg yolks 
1/2 pint (250ml) milk 
1/2 pint (250ml) double/heavy cream 
4 oz (100g) sugar or caster sugar 
1 vanilla pod (scored down the middle)

Pour the milk into a saucepan and bring slowly up to boiling point but DO NOT LET IT BOIL. Place the vanilla pod into it and leave to infuse for about 20 minutes.

In a bowl, beat and mix together the egg yolks and sugar until thick. Carefully remove the vanilla pod from the pan of milk and scrape out the seeds into the milk. Pour the milk into the mixture of egg yolks and sugar whilst stirring. Pour the mixture back into the pan and heat gently, stirring until the custard thickens - DO NOT BRING TO THE BOIL OR IT WILL PROBABLY CURDLE.  When you can see a film form over the back of your spoon it's time to remove the saucepan from the heat. Leave to cool. When the custard base is cold stir in the cream. Transfer the whole mixture into an ice cream maker and freeze according to the manufacturer's instructions. 

Wednesday, 15 September 2010



2 Cups Marsala
1 1/2 Cups sugar
12 egg yolks
1/2 Cup hot water
2 teaspoons instant espresso powder or instant coffee powder
1 pound mascarpone cheese (Italian cream cheese..can substitute 1 pound
cream cheese mixed with 6 tablespoons whipping cream and 1/4 Cup sour
cream. Use 2 Cups for recipe.)
3 3-oz packages soft ladyfingers, split in half
tablespoons unsweetened cocoa powder


Whisk 1 1/2 cups Marsala, 3/4 cup sugar and yolks in large metal bowl. Set bowl over saucepan of simmering water. Using portable electric mixer, beat mixture until candy thermometer registers 160 degrees F, about 15 minutes. Remove bowl from over water. Set mixture (zabaglione) aside.

Combine hot water and espresso powder in large bowl; stir to disolve. Add mascarpone cheese and remaining 3/4 cup sugar and beat to blend.

Cover bottom of 9x13x2 inch glass baking dish with single layer of ladyfingers, flat side up. Brush 1/4 cup Marsala over. Spread 2 cups mascarpone mixture over ladyfingers. Top with 2 1/2 cups zabalione. Arange another layer of ladyfingers over zabaglione, flat side up. Brush with 1/4 cup Marsala. Spread remaining mascarpone mixture over. Cover with remaining zabaglione. Sift cocoa over. Cover and chill at least 6 hours. (Can be made 1 day ahead.)

Tuesday, 14 September 2010

Crispy Strips



  1. 1Cut 6 chicken breasts into strips, or you can buy chicken tenders in the store.
  2. 2Marinate them overnight. I suggest Kentucky Fried Chicken Marinade.
  3. 3Preheat the shortening in a deep-fryer to 350 degrees.
  4. 4Beat 1 egg and 1 cup of milk.
  5. 5Dip the chicken into the egg mixture.
  6. 6Dip the the chicken into the coating and then double dip.
  7. 7Fry in fryer a few at a time till they are golden brown about 5 minutes or until they float.
  8. 8Remove the chicken to a rack and allow to drain for 5 minutes.