Friday, February 27, 2009

Homemade Ice Cream Strawberry Ice Cream Recipe (one of the top 10 recipes ice creams)


3 egg yolks (beaten)
1/2 pint (250ml) milk
1/2 pint (250ml) double/heavy cream
4 oz (100g) sugar
2 cups of strawberries
1 teaspoon of vanilla essence

Take the strawberries and mash them in with half the sugar (ie. 2oz or 50g) in a bowl. Place in the refrigerator whilst making the rest of the recipe.

In a separate saucepan, mix the egg yolks with the milk, salt and the remaining sugar. Place over a medium heat just to boiling point (stirring all the time). DO NOT LET IT BOIL.

Transfer the mixture into a chilled bowl to cool. When cool place in the refrigerator for up to 3 hours, remembering to stir the mixture from time to time. When cool, stir into the mixture the cream and vanilla essence and then blend in the strawberry/sugar mixture.

Transfer the complete mixture into an ice cream maker and follow the manufacturer's instructions.

Try making your own strawberry ice cream sundae

Ever tasted a srasberry ? If you're lucky enough to be able to get hold of some strasberries, I even have a recipe for homemade strasberry ice cream

related link:

Sunday, February 22, 2009

Angel Hair Pasta With Chicken and Vegetables Makes a Great Busy Week Night Dinner

For busy working parents, single moms, sports families, etc. this recipe will help you have dinner ready in 30 minutes. No need for fast food when you can make this healthy, nutritious meal for your family in no more time than it would take to go through the fast food drive-through window, get home and set the food out. Make a promise to yourself to feed your family more healthy food this year and add this recipe for Angel Hair Pasta with Chicken and Vegetables to your meal planning file. This meal is not only healthy and delicious, it is inexpensive, too. Add garlic bread and a salad, if you want. You will have a great meal that your family will no doubt request again.


2 tbsps olive oil, divided

2 skinless, boneless chicken breasts halves, cut into cubes

1 carrot, cut into 1-inch pieces

1 pkg (10 oz) frozen broccoli florets, thawed

2 cloves garlic, minced

12 oz angel hair pasta

2/3 cup chicken broth

1 tsp dried basil

1/4 cup grated Parmesan cheese

Yield: 4 servings.

Heat 1 tablespoon of oil in a medium skillet over medium heat. Add chicken to the hot skillet. Cook, stirring, until the chicken is cooked through. This should take about 5 minutes. Remove from the skillet and drain on paper towels. Heat the remaining oil in the same skillet. Put the water on to heat to cook the pasta according to package directions. Add the carrot to the skillet and cook, stirring, for about 4 minutes. Add the broccoli and garlic to the carrot skillet and cook, while continuing to stir, for a couple more minutes.

Cook pasta. While pasta is cooking, add chicken broth, basil and Parmesan cheese to the skillet mixture. Stir to combine all ingredients. Return the chicken to the skillet. Reduce the heat and simmer for 4 minutes.

Drain pasta and place in a large serving bowl. Top with the chicken and vegetable mixture. Serve immediately while still hot.


By: Linda Wilson | 16/01/2009 | Pasta Dishes

Wednesday, February 11, 2009

Barbecue (BBQ) Techniques

When was the last time you had a good barbecue? Here are some things to remember to help you come up with the perfect barbecue.The choice of wood that you use can have some bearing on how your barbecue comes out as these impart different flavours to the meat. (Yes, unfortunately, your neighbors' complaint that their food has a taste of wood in it actually does have some basis.) In addition, some types of wood burn faster than others. Many suggest that the best way to barbecue is to use a combination of wood and charcoal to optimize smoke flavour and consistent burning. (Let's see what your neighbors can say about that one.)

As far as charcoal is concerned, buying a commercial bag of processed charcoal briquettes is fine, although lump charcoal may be better. The main difference between lump charcoal and brisquette charcoal is that the first has not been ground and shaped. Lump charcoal is considered a purer form of charcoal and is obviously preferred by purists over processed charcoal.

Ideally, you should use a chimney starter because this ensures a consistent heat level for the coal. Or, you could also use an electric iron to heat the coals. Others simply soak the charcoal in lighter fluid and light them, a technique which is quick and easy, although this can impart unnatural chemical flavours to the meat. Better to use denatured alcohol to avoid the aftertaste problem.

After 15-25 minutes, the coals are covered in ash. For indirect cooking, spread the coals around the grill's perimeter and place the meat in the grill's center. For direct cooking, pile the coals together in the center right underneath the meat.

Gas grills are ideal because they are easy to light and the heat they generate is easy to control, using those gas valves on the burners (the one with the knobs). However, purists still prefer cooking with charcoal because they claim gas grills lack the flavour that comes from cooking with wood and charcoal. Gas grills are also more expensive, but they are also cleaner since they do not produce ashes or air pollution.

Friday, February 6, 2009

Why Lasagna is an All Time Favorite Dish

For a multitude of hungry eaters or a small family of two or three, busy cooks may wish to try lasagna to suit the tastes of everyone. With lasagna you have a dish that is enjoyed by young and old alike and it is a very simple item to make if you are really pushed for time. The advantage to lasagna is that you can construct it hours or days ahead of the meal itself and cook it when needed. You can also cook multiple lasagna dishes at one time and package extras for your freezer. When you need a dish that can be used in a hurry, simply bring frozen lasagna to the kitchen and pop it in the oven.

Few Italian based dishes bring such a full and rich body and aroma to the table as does lasagna. You can individualize this recipe and make it your own by the careful selection of particular spices and ingredients. Even vegetarians can enjoy hearty portions of lasagna with tofu or eggplant, instead of the usual meats, added. Lasagna recipes all willingly lend themselves to experimentation by even novice cooks.

For the true homemade lasagnas you would need to include things like homemade pasta, but today cooks can use ready made pastas and still create some fabulous tastes that rival homemade. Some of the best lasagna recipes have been passed down throughout generations and family members will guard these zealously. One or two spices can make or break a lasagna dish and many of the best cooks are aware of this. Perhaps your family recipe has already been experimented with and there are some notes about which are the best spices to use to bring out the robust and aromatic qualities of homemade lasagna.

Lasagna enjoys a sterling reputation as one of the best foods to bring to a potluck supper or gathering. You can quickly concoct the dish from scratch in about 30 minutes or less, especially if you use prepared pasta and tomato sauce.

The cooking time is fast and the dish can be used to feed a number of hungry people in a hurry. One of the best things about lasagna is the fact that it is a very rich and filling dish.

Some cooks enjoy lasagna as a dish with which they can experiment with many different meats and vegetables. You can always try some new meats and bits of vegetables in an effort to improve your own recipe. Be sure to adjust all of the spices if you are adding new ingredients, however. Some spices will need to be increased if you are adding things like eggplants or zucchini. You will also need to be sure that you are not adding anything that will overwhelm the entire flavor of the dish.

For beginner cooks lasagna will be one of the first meals that they cook. All they need to do is to put the lasagna dish together and add a salad, bread and dessert and they will have an entire meal ready to be placed on the table.

Lasagna lovers also agree that a lasagna dish will taste as good or better when it is reheated.

By: Lina Smith