Hello everyone!!!

today I gona post the recipe of spaghetti

it's one of the most favourite people dishes

now you can try to cook by yourself!

so here it is...

Spaghetti Bolognese The all-time favourite dish and the most searched for recipe on this site. This is not a true bolognese sauce, but a variation that is used anywhere north of Italy. I tend to prepare huge amounts and freeze what I don't eat. I've carefully measured the ingredients and played around with different amounts and found the recipe below to be the best - but please feel free to modify! This will give you a not too salty bolognese with a very slight sharpness to it - my kids eat it as well. If you like your food hot, add more of the chili paste. Also, some people like more garlic in their sauce, so feel free to add more. Ingredients for 4 Bolognese Sauce for 4 Ingredients 1 kg chopped tomatoes (1100 grams) 350 grams beef mince 2 onions onion (medium size, 160g each) (350 grams) 60 grams tomato concentrate 2 1/2 teaspoons honey (12 grams) 2 3/4 cloves fresh garlic (medium size, 3g each) (8 grams) 3/4 teaspoons salt (4 grams) 3/4 teaspoons hot chili paste (4 grams) 3/4 teaspoons paprika (2.5 grams) 2 teaspoons dried oregano (2 grams) 3/4 teaspoons ground black pepper (1.5 grams) 80 mls olive oil 80 mls red wine 2 splashes worcester sauce (4 grams) Salt content: 0.2% (by weight, not counting salt in other ingredients) Spaghetti for 4 Ingredients 800 grams spaghetti 1 1/4 tablespoon butter (16 grams) 3/4 teaspoons salt (4 grams) 2.5 litres water (2500 mls) 1 1/4 tablespoon olive oil (20 mls) Salt content: 0.2% (by weight, not counting salt in other ingredients) Serve with chopped basil and grated reggiano cheese Method Bolognese Sauce Peel and chop the onions. Pour the olive oil into a sizeable saucepan, heat it and fry the onions until translucent. Add the mince and fry until the mince is brown and crumbly. Now add the wine, worcester sauce, spices, tomatoes, squeezed garlic, chili paste, honey and tomato concentrate. Simmer for at least 45 minutes, or, if you have the time, for 2 hours. Spaghetti Bring the water to a boil. Add the olive oil and salt, then the spaghetti. I normally use a timer to keep track of the cooking time (check the pasta package) - it tends to be between 9 and 12 minutes depending on the variety. Check at the lower end of the cooking time to see if they are "al dente" - meaning they still have a bit of a bite. Now put out the whole lot into a colander which you have placed in your sink. Turn on the cold water and rinse the spaghetti under the water (whilst they are still in the colander). Put the saucepan back onto the hob and add the butter. Melt the butter, then put the spaghetti back into the saucepan and heat them up whilst turning them. The pasta will taste great, not stick together and be just right. You can also re-heat it if someone appears late for dinner. Step-by-Step Instructions Bolognese Sauce Our ingredients. The tomoto tins are still on top of the cupboard. Take the top and bottom off the onions. Give me a break about this photo - I took this with one hand whilst holding the knife. Peel them Cut them into chunky slices Halve the slices ... ... and cut them into strips If your garlic has any green bits inside, take them out - prevents bad breath and indigestion. Put the olive oil into a sizeable saucepan. Now add the chopped onions. These are the dried spices to be added later. When the onions have changed colour, add the mince A nice splash of Worcester Sauce won't hurt. Fry the mince and the onions until the mince is nice and crumbly - we want to get rid of most of the excess moisture. Now add the glass of red wine. These are the dried spices (salt, pepper, paprika, oregano). Add the tinned chopped tomatoes. Press the garlic cloves into the sauce. Add the chilli paste ... ... the honey ... ... and the tomato concentrate. Let it simmer on low heat for a minimum of 45 minutes - stirring occasionally so it won't burn. This is to reduce the sauce so it will be nice and thick and blend together. I normally simmer the sauce for two hours. Ah! You won't want to stop tasting ... Spaghetti Bring the water to a boil, add salt and olive oil. Put the spaghetti into the boiling water. You can bend them around the saucepan once they have been in the boiling water for a couple of seconds. These photos show a single portion of spaghetti. Nothing wrong with using a timer - taste the spaghetti after the recommended cooking time is over. They should be "al dente". When the spaghetti are to your liking, pour them into a colander and rinse them under cold water - yes, you want the pasta to actually cool down. Melt the butter in your saucepan ... ... and put the well-drained spaghetti back into the saucepan. Now stir whilst re-heating the pasta in the melted butter until they are hot. Presto - your spaghetti bolognese! This is my favourite dish of all times. Serve with grated Reggiano and some chopped basil.

information has been taken from

http://step-by-step-cook.co.uk/mains/bolognese/

thank you for reading this Delicious recipe and my Delicious blog =D

Stay tuned to discover more Delicious recipes,lol

Moon Cake

Hello everybody
today I gona post recipe of traditional Chinese pastry called Mooncake
the moon cakes are usally served during the Moon or Mid-Autumn Festival
So here it is-

Prep Time: 20 minutes
Cook Time: 20 minutes

Total Time: 40 minutes

Ingridients:

Filling:
1 pound red azuki beanswater
3/4 cup lard or oil
1-3/4 cups sugar
Water-Shortening Dough:
2 cups flour

5 tablespoons lard
10 tablespoons water

1/4 teaspoon salt
Flaky Dough:
1 cup flour
5 tablespoons lard
red food coloring for design

Preparation:

Filling Instructions: Soak red beans in water to cover 2 hours. Drain and discard the water. Cover with 8 cups fresh water and bring to a boil, then simmer over low heat 1-1/2 hours or until skins open. Strain the beans and discard the skins. Place the strained beans in several layers of cheesecloth and squeeze out any excess water.
Place in a saucepan with the lard or oil and the sugar. Cook, stirring continuously, until almost all the moisture has evaporated. Let cool.

Dough Instructions: You will need 2 cups of filling for the mooncakes. Divide this into 20 portions and shape into balls.Mix ingredients for the water-shortening dough and the flaky dough separately until smooth. Divide each dough into 20 equal portions.
Wrap one portion of flaky dough inside each portion of water-shortening dough. Roll out each piece of dough, then fold in thirds to form three layers. Roll out again, and once more fold in thirds to form three layers.
Flatten each piece of dough with the palm of your hand to form a 3" circle. Place one portion of filling in the center. Gather the edges to enclose the filling and pinch to seal. Place the filled packet in the mold, gently pressing to fit. Invert and remove the mold.
Dilute red food coloring with water and pour onto a damp paper towel on a plate. Take some food coloring onto the cookie-design stamp, then press on top of the mooncake.
Repeat process for remaining mooncakes. Arrange mooncakes on a baking sheet. Bake 20 minutes at 350 degrees. Let cool before serving.

(This recipe reprinted with permission from GourMAsia).

The recipe has been taken from-

http://chinesefood.about.com/od/foodfestivals/r/mooncakes.htm

Thank you for reading this recipe and my blog

Stay tuned to discover more Traditional Chinese dishes recipes =D

Smoothie Recipes - Healthy & Delicious!

Hello Everyone

as I promised I will post today some smoothie recipes

Smoothie is a healthy

and tasty drink that can be also

made with ice!

Enjoy this delicious recipes of smoothies

Fruit Smoothies

Strawberry-Banana Smoothie

• 1 cup skim milk
• ½ ripe banana
• 4 whole frozen strawberries
• sugar or Splenda to taste

Orange-Carrot Creamsicle

• 1 cup carrot juice
• 1 Tbsp orange juice concentrate
• 1/4 cup plain fat-free yogurt
• 5 ice cubes

Tropical Delight

• 1 cup unsweetened orange juice
• ½ ripe banana
• ½ cup pineapple chunks canned in juice, drained
• 1 Tbsp honey
• 4 ice cubes

Peaches And Cream

• 1 cup skim milk
• 1 cup frozen peach slices
• ½ cup vanilla fat-free yogurt
• 1 Tbsp honey

Nectar of the Gods

• 1 cup skim milk½ cup fresh orange juice
• ½ cup peach nectar
• ½ cup dried apricots, soaked in apple juice
• juice of ½ lemon
• 3 ice cubes

Banana-Milk And Honey

• 1 tsp almond extract
• ½ ripe banana
• ½ cup fat-free vanilla yogurt
• 1 Tbsp honey
• 4 ice cubes

Mango Lassi

• 1 cup mango juice
• ½ cup frozen mango pieces
• ½ cup fat-free yogurt
• 1-2 Tbsp honey

Mixed Berry Blender

• 1 cup skim milk
• 1 fresh ripe banana
• 1 cup unsweetened mixed frozen berries
• 1/4 cup fat-free yogurt
• 1 Tbsp orange juice concentrate

Raspberry Cran-Apple

• 1 cup unsweetened cranberry juice
• ½ cup unsweetened applesauce
• 1 cup frozen raspberries
• sugar or Splenda to taste

Dessert Smoothies

Peanut Buttered Bananas

• 1 cup skim milk
• 1 ripe banana
• 3 Tbsp unsweetened, unsalted peanut butter
• 3 scoops vanilla frozen yogurt
• 1 Tbsp honey

Peanut Butter & Jelly

• 1 cup skim milk
• ½ cup fat-free yogurt
• 1 Tbsp peanut butter
• ½ cup unsweetened frozen cherries
• 1 Tbsp low-sugar cherry fruit spread

Sorbet Smoothie

• ½ cup skim milk
• ½ cup raspberry sorbet
• 1 cup unsweetened frozen raspberries

German Chocolate Shake

• 1 cup low-fat chocolate milk
• ½ cup unsweetened coconut milk
• 3 scoops chocolate frozen yogurt
• 1 Tbsp unsweetened pecan butter
• 4 ice cubes

Pineapple Upside-Down Shake

• 1 cup skim milk
• ½ cup pineapple chunks, with juice
• 1 Tbsp honey
• 3 scoops vanilla frozen yogurt

After blending, top with:

• 6 vanilla wafer cookies, crumbled

Black Forest Smoothie

• 1 cup low-fat chocolate milk
• 3 scoops chocolate frozen yogurt
• ½ cup unsweetened frozen cherries

After blending, top with:

• 2 Tbsp fat-free whipped topping

Rocky Road

• 1 cup skim milk
• 1 cup vanilla frozen yogurt
• 1/4 cup chocolate syrup

After blending, add:

• 2 Tbsp chocolate chips
• 2 Tbsp walnuts

Pulse to blend.

Apple Pie A La Mode

• 1 cup apple juice
• ½ cup unsweetened applesauce
• 3 scoops vanilla frozen yogurt
• 1/4 tsp nutmeg
• ½ tsp cinnamon
• 1/4 tsp ground ginger

Pumpkin Pie A La Mode

• 1 cup skim milk
• ½ cup canned cooked pumpkin puree
• 2 Tbsp maple syrup
• 1 tsp vanilla extract
• 1/4 tsp cinnamon
• 1/4 tsp allspice
• 3 scoops vanilla frozen yogurt

the information was taken from http://hubpages.com/hub/Family_Smoothies

Stay tuned to discover more recipes of Smoothies

next Smoothie's recipes will be alcoholic O-o

Ty for reading this recipes and my blog =D

Wheat grass - benefits and easy recipes

Have you ever been thinking about drinking Wheat grass juice...

no? then you lost a lot of time!

Wheat grass is very healthy thing that can be used to do tasty,

and at the same time healthy freshes.

If you interested "what benefits wheat grass have and what you can do with it???"

Than read this helpful information about wheat grass.

Wheat grass Juice - Benefits & Recipes

The Benefits of Wheatgrass

The health benefits of wheatgrass juice are many, as frequent drinkers will attest. You may have seen enthusiasts "taking shots" of the stuff at your local juice bar or smoothie joint, or maybe your friend has a nice little crop growing beside the juicer in his or her kitchen. However the introduction was made, be glad it was. Take a gander at these facts:

• Two ounces of wheatgrass juice contains the vitamins and minerals equivalent to 3 pounds of organic vegetables, and is especially high in magnesium, potassium, and calcium.
• Wheatgrass juice is approximately 70% living chlorophyll, making it one of the best ingestible sources of chlorophyll available. Chlorophyll oxygenates the blood and organ tissue, impedes the growth of harmful bacteria in the digestive tract, neutralizes toxins and helps purify the liver.
• Wheatgrass improves digestion and relieves constipation.
• Wheatgrass rebuilds red blood cell count, naturally regulates blood pressure, and helps regulate blood sugar.
• Wheatgrass juice acts as a safe agent for internal cleansing, possessing powers of detoxification more than ten times superior even to long-time detox favorites like carrot juice.
• Wheatgrass helps heal infection, scarring, ulcers, and sores, on the skin, in the mouth, and internally.

Recipes For Wheatgrass

Of course, there's still the problem of taste. For some people, it's an acquired one. For others, they never quite learn to like it. Still others can barely choke it down. If one of these last two is you, never fear. Wheatgrass juice can be blended into other juices in such a way as to leave even the most skeptical of drinkers licking his or her lips. Of course, experimentation is key, as you'll have to discover for yourself what tickles your personal palate, but here are a few ideas to get you started.

For each of the juices, all you need is the fresh, whole fruit or vegetable indicated, your wheatgrass crop (measured in inch rounds), and your juicer. For smoothies, you will also need a blender or food processor. Wheatgrass can also be added to any of your favorite smoothie recipes.

Green Juice

• 3 stalks celery
• 2 medium cucumbers
• 5 fresh spinach leaves
• ½ cup fresh parsley
• 3-inch round wheatgrass
• water as needed

Cut up celery and cucumber into chunks small enough to fit through your juicer. Juice and dilute with water as necessary for texture and/or taste.

Veggie Delight

• 3 stalks celery
• 2 large carrots
• 1/2 red beet
• 5 fresh spinach leaves
• 1/2 cup alfalfa sprouts
• 1/2 cup parsley
• 3-inch round wheatgrass
• water as needed

Cut up vegetables into chunks small enough to fit through your juicer. Juice and dilute with water as necessary for texture and/or taste.

Applegrass

• 3 medium apples
• 3-inch round wheatgrass
• water as needed

Chop apples to fit through juicer. Juice and dilute as needed.

Orange-grass

• 2 oranges
• 2 large carrots
• 3-inch round wheatgrass

Chop carrots to fit through juicer. Juice and serve.

Wheatgrass Whirl

• 2 oranges
• 1 banana
• ½ cup fresh berries
• 2-inch round wheatgrass
• 1-2 cups ice cubes

Juice orange and wheatgrass, then add with all other ingredients to blender and process until smoothie texture.

Thanks for reading this recipe

The information has been taken from http://hubpages.com/hub/Wheatgrass

Click the Subscribe button to discover soon how to do smoothies with Wheat grass =D

Lasagna

Hello guys

today I want to make post of a Lasagna recipe

I really like Lasagna, and I am sure most people like this delicious dish too

so here is the recipe of it

Ingredients

• 1 pound sweet Italian sausage
• 3/4 pound lean ground beef
• 1/2 cup minced onion
• 2 cloves garlic, crushed
• 1 (28 ounce) can crushed tomatoes
• 2 (6 ounce) cans tomato paste
• 2 (6.5 ounce) cans canned tomato sauce
• 1/2 cup water
• 2 tablespoons white sugar
• 1 1/2 teaspoons dried basil leaves
• 1/2 teaspoon fennel seeds
• 1 teaspoon Italian seasoning
• 1 tablespoon salt
• 1/4 teaspoon ground black pepper
• 4 tablespoons chopped fresh parsley
• 12 lasagna noodles
• 16 ounces ricotta cheese
• 1 egg
• 1/2 teaspoon salt
• 3/4 pound mozzarella cheese, sliced
• 3/4 cup grated Parmesan cheese

Directions

1. In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.
2. Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
3. Preheat oven to 375 degrees F (190 degrees C).
4. To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
5. Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.

If you think that this Lasagna sucks

than check out this video where it tells you how to do Fast Food Lasagna!

Thank you for reading and maybe watching

Stay Tuned to Discover more Recipes

Recipe of Lasagna has been taken from-

http://allrecipes.com/Recipe/worlds-best-lasagna/Detail.aspx

POP tart

Hi guys! =D

I was surfing web and saw very funny video about a pop tart cat xD

That cat is also known as a Nyan cat

I have never heared before about POP tart so I decided to discover...

How to do it?!?!

Here it is

thats really easy even easier than I though

How to make your own homemade “pop tarts”

by Pim under Bake with No Comments

Tuesday, August 12, 2008

Ok, these are not pop-tarts exactly, how about just-like-pop-tarts-but-without-the-stuff-you-can’t-spell (or say)? It’s super easy, all you need is a good butter pie dough and delicious jam of your choice. And if you’re one of those who think a great pie is all about a good crust–I am of course one–these pop-tarts are perfect for you. They are filled with just enough delectable jam to punctuate the flavor without obscuring the buttery, flaky goodness of the crust.

I’ve been having so much fun making them (and eating them) lately, I thought I’d share a few tricks I picked up along the way with you so your pop-tarts come out perfect every time. Like this one in the picture just below–a “pop-tart” filled with homemade Reine Claude plums and vanilla beans–which I polished off in three seconds flat right in front of Lulu’s at the Octagon in Santa Cruz.

Start with the pie crust recipe you’re most comfortable with. If you haven’t got one, you can check out Pie Crust 101 over at Deb’s Smitten Kitchen, or Shuna’s very thorough post on pies, or evenMs.Martha herself.

Break off a piece about 75g by weight. Flour the pastry board or your counter top well.

Roll the dough into 8″x6″ rectangle, working gently and slowly so you get a good rectangular shape.

Brush off excess flour. It’s generally a good idea from this point on to place the dough sheet onto a piece of parchment paper so it can be moved pretty easily.

Pick your favorite jam from your cupboard and spread it generously on to one side of the dough, leaving about an inch margin on three sides. I like to use jams that are a little bit on the thicker side, as they tend to be more intense and can easily be pressed in between two sheets of dough.

Fold the dough in half, making sure they match the other edge perfectly. Press down along the edges to seal the dough pocket. If your dough had trouble sticking together, try dipping your fingertip into a bit of water and wipe it along the inside of the seam, then press the dough down again to seal.

Take a fork and use the tines to press the dough together, creating a nice pattern around all the edges but the folding seam.

Trim off the excess, uneven dough edges. I use a pastry scraper, but you can easily use a kitchen knife.

Brush the top with egg wash and sprinkle raw sugar over the top. Cut a few vents along the top of the pop-tarts.

Et voila! Bake in preheated 400F (about 200C) oven for 18-20 minutes, depending on the amount of sugar in the crust and many other factors. I’d recommend checking at the 15-min mark and continue to keep your eye on them, and take them out of the oven as soon as they are nicely golden brown and not too brown on the crimped edges.

If you have not understood this recipe

try watching following video-

Thank you for reading this recipe and watching video

I will definitely try to cook POP-tarts following these two recipes

and I will tell you my results =D

P.S.

if you liked POP-tart cat here is extended link

nyan.cat

Stay Tuned to discover more Awesome recipes

See you soon)))