Monday, December 25, 2006
SEX ON THE BEACH!
1 part vodka
1/2 part melon liqueur (Midori)
1/2 part vodka raspberry
1 1/2 parts ounces pineapple juice
1 1/2 parts ounces cranberry juice
Simply mix and stir.
And for the chocolate lovers - here's a chocolate martini recipe
1 1/2 shots Tia Maria Chocolate liqueur
1 1/2 shots Creme De Cacao
1/2 shot vanilla vodka (the vanilla gives it an extra kick! Trust me)
2 1/2 shots half-and-half (Equal parts of milk and cream mixed together)
This chocolate drink is seriously smooth! Mix well and pour into chilled martini glasses. Decorate with shaved chocolate.
Enjoy the drinks and happy holidays! I'm off to Labuan to buy more types of "ingredients" for mixing. If you want to learn more about mixing, I suggest buying different types of glass for different drinks.
Sunday, December 17, 2006
Most people would make Cucur Pisang, or banana fritters with it. I usually use them to make muffins, cakes, bread and of course - pancakes! It's really easy to do and it goes really well with the caramel sauce. Yum!
Tuesday, December 12, 2006
If you love cinnamon, this will be a unique way to serve your ice cream and it has a nice look and feel to it, also the crunch of the sugar as well.
I'm feeling tired lately, so thats all for this post. Give this a try :)
Wednesday, December 06, 2006
The Classic Hard Boiled Egg
The simple, classic Boiled Egg, is indeed one of the finest and easiest edible delights known on earth, with just 70 calories, and full of nature’s most perfect form of protein.
While there are many ways of preparing Boiled Eggs, we suggest below the directions for making eggs which are the easiest to peel and which will not have the dark green discolored coating on the yolk (see step 2 for tips to help avoid the green discoloration).
Extremely fresh eggs will not peel easily. In fact, an egg that is just a day or two old is almost impossible to peel. As eggs age, the shells will peel more easily. It is advisable that eggs used for hard cooking (including Easter Eggs) be at least 2 weeks old before cooking for easiest peeling. Hard cooked eggs that are cooked slowly over low heat (and not ‘boiled’) will be more difficult to peel.
Warning: This is not the best way to make hardboiled eggs!
Directions for Large Eggs:
1. Place eggs in a saucepan with enough COLD tap water to cover completely by 1 inch. Bring to a ROLLING boil over HIGH heat. Once the water is brought to a rolling boil, PROMPTLY reduce heat to a lower medium boil and cook an additional 10 minutes for a “hard boiled” egg. For a “soft boiled” egg reduce the time by a few minutes, probably 6-7.
2. Remove from heat and IMMEDIATELY place eggs under ice cold water or in a bowl of ICED water to chill promptly to help yolks stay bright yellow. Chill for a few minutes in the cold water until the egg is completely cooled. This is an extremely important step which prevents the greenish “ring” from forming on the surface of the yolk over time. If the egg is not chilled immediately after cooking an unsightly dark greenish ring will eventually appear on the outside of the yolk.
3. To peel...crack on all sides, roll egg between hands to loosen shell,and remove shell. Enjoy while still warm, with a light sprinkling of salt if desired.
To serve in egg cup, place egg in cup small end down, slice off large end of egg with knife or egg scissors and eat from shell with spoon.
Refrigeration is necessary for hard boiled eggs if they eggs are not to be consumed within a few hours.
Refrigerated boiled eggs, kept in the shell, can be kept for up to 1 week.
Sunday, December 03, 2006
1 1/2 cups orange juice (or any other fruit juice you prefer)
1 teaspoon vanilla (this adds a nice flavour to the ice cream)
small paper cups (If you have those special moulds to make popsicles, use them instead)
1. Put yogurt in mixing bowl.
2. Pour orange juice and vanilla on top of yogurt. Stir until well mixed.
3. Pour mixture into the paper cups until the cups are half full.
4. Put paper cups in the freezer. Leave in the freezer until the mixture starts to freeze.
5. Put sticks in the cups for handles. Put back in the freezer and let the pops freeze until hard.
6. Enjoy. If you find it hard to take the frozen yogurt out, just peel the paper cups.
1 cup nonfat plain yogurt or reduced-fat
3 tablespoon light corn syrup (find in supasave - can find one)
2 tablespoon chocolate syrup (Herseys would be good)
1/2 teaspoon vanilla
2/3 cup low-fat milk
* In a small bowl, use a fork to stir together the yogurt and corn syrup.
* Stir in the chocolate syrup and vanilla until well-combined. Add the milk and mix well.
* Pour the mixture into 8 ice-pop molds or paper cups, filling each about three-quarters full. Cover the molds with their lids or the paper cups with foil. Insert the sticks (use wooden ice-pop sticks if using paper cups). Freeze until solid. To serve, remove the pops from the mold according to the directions that came with it or peel the paper from the cups.
* NOTES : This is a healthy, inexpensive version of the frozen yogurt pops you will find in the supermarket. For fruit pops, use strawberry or raspberry syrup instead of the chocolate.