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Subject: My Gossip page,A Days Diary.....
cotton 6.07.14 - 01:50pm
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Mushroom sauce steak tagliatelle
1 kg steak fillet
1 tsp crushed garlic
1 tsp crushed green chillies
1 tsp salt to taste
1 tsp english mustard
1/2 tsp lemon pepper
Tomato sauce
Soya sauce
Worcestor sauce
Marinate for a few hours and fry in butter
Mushroom sauce
1 onion chopped
1/2 tsp garlic
1/2 tsp green chillies
1/2 tsp salt
1/2 tsp aromat
Thyme and origanum to taste
Ground black pepper
2 tbs mayonnaise
1 cup fresh cream
1 cup sour cream
I punnet mushrooms sliced
Saute onion in butter until soft ,add spices and mayo. Add mushrooms,when almost dry add sour cream and fresh cream and let it cook a little
Grate 2 potatoes and fry
Boil 14 bundles of spinach tagliatelle(spiral flat pasta) and drain
Layer steak in plate,then pasta,then mushroom sauce and top with fried potato crisps. Serve immediately * +
cotton 7.07.14 - 10:11am
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Criticism, like rain, should be gentle enough to nourish a man's growth without destroying his roots. * +
cotton 7.07.14 - 08:37pm
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Coconut Pudding
Coconut Pudding
2 slices bread(remove crumbs)
1/2 litre milk
1/2 cup coconut
1 tin nestle cream
1 tin condensed milk
2 eggs
Moulanise all the above and place in a pyrex and put in oven on 180c for 1hr or until not wet in centre check with toothpick/fork(for best results place another pyrex under with water so pudding becomes fluffy)
When pudding ready decorate with a small tin nestle cream and roasted dessicated coconut/whole(roast on stove in a fry pan) * +
cotton 8.07.14 - 05:58pm
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BORN ALONE, DIE ALONE, RESURRECTED ALONE, AND JUDGED ALONE-- ponder
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* +
cotton 9.07.14 - 02:47pm
FUDGY ADDICTIVE BROWNIE.
375ml castor sugar
225g butter
160ml cocoa powder
2tsp coffee
3 large eggs
5ml vanilla extract
310ml flour (sifted)
50g pecan nuts, chop roughly
- Combine the sugar, butter, cocoa and coffee in a deep saucepan and heat gently until the butter has melted. Remove from the heat and cool for 5 minutes.
- Beat in the eggs one at a time until the mixture is smooth and well blended. Mix in the vanilla extract.
- Fold in flour and pecan nuts.
- Spoon mixture into a lined and greased pan..bake at 180C for 25-30 minutes until a skewer inserted into the mixture comes out clean..
- Allow to cool in the pan. Remove (gently as the dense brownie may break and place on a cooling rack.
- Spoon over the topping (below) and allow to set. Cut into squares, decorate with a pecan nut.
Topping. 200g melted chocolate. cup fresh cream or nestle cream
tsp coffee(optional). - Melt chocolate and coffee together in a microwave.add.
FUDGE!
2 cups sugar
3 tbls water
Put on low heat on stove and allow sugar to dissolve
Add
2 tbls golden syrup
5 ml vanilla essence
1/2 cup butter
Mix thoroughly
Add 375 ml condensed milk
Boil very slowly for 20 to 25 minutes
Line a dish with glad wrap (plastic) so that it is easier to remove fudge. Pour the mixture into the dish and allow to cool. Slice the fudge. Enjoy!
'Tastes like cadbury eclaires' * +
cotton 9.07.14 - 04:42pm
Chocolate Danish foldovers
Mouth watering pastry for the breakfast table!
Makes 15 Takes 50 min
Ingredients
For the Danish pastry
680ml (2 cups) cake flour
3ml ( t) salt
80ml ( cup) sugar
7g dry yeast
250g cold butter, chopped
180ml ( cup) milk
1 egg, lightly beaten
For the filling
250ml (1 cup) chocolate spread (like Nutella)
1 egg white
sugar, to sprinkle
Method
For the pastry, combine the flour, salt, sugar, yeast and butter. Make a well in the centre and mix in the milk and egg until just combined (dont break up the butter pieces). Cover and refrigerate for 4 hours.
Lightly dust a work surface with flour. Roll the dough out into a 25cm x 40cm rectangle. Fold into thirds on top of each other. Turn the pastry 90 degrees. Roll out into a rectangular shape again. Fold into thirds, wrap in plastic wrap and refrigerate for 30 minutes.
Preheat the oven to 200C. Roll the pastry out on a lightly floured surface to 5mm thickness. Cut into 10cm squares.
For the filling, place a tablespoon of the chocolate spread into the centre of each square. Brush the pastry with egg white and press together to enclose the filling. Place onto greased baking trays and brush with more egg white. Sprinkle with sugar and bake for about 15 minutes until golden.
Make-ahead
Individually wrap and freeze the Danish pastry squares (or the whole roll of pastry) for up to one month. Defrost in the fridge before shaping and filling. Bake as above.
Tip
Replace the Danish pastry with puff pastry if youre short on time! * +
cotton 30.07.14 - 02:55am
Ok !so iv been away on a month break... Travelled all over the world_ in my dreams*lol! _
Hope u people missed me? * +
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