Reggae Reggae Cottage Bake
Preparation time: 10 minutes
Cooking Time: 30 minutes
200g lean minced beef or lamb (could also use chicken or turkey mince)
1 Jar Reggae Reggae cooking sauce
1 Stock Cube
2 tbsp Vegetable Oil
2tbsp Natural Yoghurt
1 tin chopped tomatoes
1 Carrot – cut into strips
2 Large Baking Potatoes – peeled & diced
1 Sweet Potato – peeled & diced
1 tbsp milk
25g Unsalted butter
Salt & pepper to season
• Turn on the oven and heat to 200C
• Heat the oil in a saucepan and carefully add the minced meat along with the carrots. Fry lightly taking care to break up any lumps of meat.
• Sprinkle over the stock cube and add the jar of sauce along with the tinned tomatoes, simmer for approx 25 minutes
• Meanwhile bring a pan of water to the boil and add the chopped potatoes, leave to cook.
• Place into the casserole dish or dishes, about 2/3 of the way up and leave to one side to cool
• Once the potatoes are cooked through, drain and leave for 1 minute to dry out. Add the milk & butter and mash until smooth and creamy. Season to taste
• Carefully place spoonfuls of the potato on top of the meat mixture then bake in the oven for 25 – 30 minutes or until golden brown and bubbling.
• Remove from the oven with caution and place a spoonful of the bake onto a plate, serve with vegetables of your choice and enjoy!
Killola's "Buy The Milk Tour 2010" is announced in this episode of ResidentBand. Killola's song "Get Around" is featured. Watch more episodes of ResidentBand on our YouTube channel or at our main website www.residentband.tv
Short how-to video showing the best way to make a Latte Macchiato, so the layers of milk & coffee stay separated. Add the milk first, then SLOWLY add the espresso from something with a spout. I froth my foam with a Bodum French Press coffee maker: multi-purpose tool!
Fausta is ill with a disease contracted from her mother’s breast milk known as “the milk of sorrow”. However, this is not a sickness caused by bacteria or infection: it is a condition that only affects those women in Peru who were abused or raped during the years of terrorist struggle. Although this horrific period is now history, Fausta is nonetheless a living reminder of this time. Her sickness is fear – and it has robbed her of her soul. When her mother suddenly dies, Fausta is forced to face her fears.
Apple and Cinnamon Crèpes
Crèpe mix for 6-8 (2 crepes each)
2 medium eggs
165g plain flour
½ teaspoon of sugar
350ml of semi-skimmed milk
1 dstspn of Flora Buttery spread - melted
• Mix the eggs with the flour and sugar to make a paste.
• Add the milk very slowly. Use just enough so that the mixture coats the back of a spoon.
• Stir in the melted Flora Buttery. Combine thoroughly.
• Heat a heavy based non-stick pan and add a small ladle of batter. Cook until golden on each side.
• Serve immediately or leave them to cool, keeping each one separated from the other by greaseproof paper.
• 1 tblspn Flora Buttery spread
• Pinch of cinnamon
• 70 g soft light brown sugar
• 350 gm baking apples—peeled and sliced
• 250 ml half fat crème fraiche
• Melt the Flora Buttery in a hot pan, add the cinnamon and sugar, and allow to infuse for about a minute before adding the apples.
• Cook for about 4-5 minutes just so they start to break down. Remove from the heat.
• Lay the crèpes out and divide the apple mixture evenly between them.
• Now divide the crème fraiche evenly on top of this.
• Fold the right and left hand sides of each crepe to square off the edges then roll up from the open end nearest to you to the top.
• Lay side by side in a dish, sprinkle with caster sugar and glaze under the grill.
• By melting the Flora Buttery and adding to the mixture, you save time as you don’t then need to add Flora Buttery to the pan every time you make a pancake.
• This works equally well with pears, banana, strawberries and raisins.
• The crème fraiche can be substituted with custard or thick yoghurt.
People often ask me for my pancake recipe. Pancakes are also known as flapjacks, hotcakes, and griddle cakes. You can buy packaged mixes but they're expensive and unnecessary. Let me show you how easy and economical it is to make pancakes from scratch.
All you need is:
1 ¼ cups, or 180 grams of sifted all-purpose flour.
1 tablespoon or 10 grams of baking powder
1 tablespoon, or 10 grams of sugar
½ teaspoon, or a good pinch of salt
1 beaten egg
1 cup, or 250 mL of milk
2 tablespoons or 30 mL of olive or sunflower oil
and an ungreased crepe pan.
Sift the flour, baking powder, salt, and sugar into one bowl.
Then mix the milk, oil, and beaten egg into another bowl. Pour the mixture over the flour.
Stir using a wooden spoon until the dry flour disappears.
The batter must be lumpy, so don’t over-mix it. This is the secret for fluffy and light pancakes.
Pre-heat the crepe pan.
Using a small ladle, or a large spoon, put some batter onto the pan. Start with a circle of about 10 centimeters or so until you get the hang of it. After that you can make smaller or larger pancakes as you wish.
Let the pancake cook for about 40 to 45 seconds. You’ll see bubbles forming on top, and if you look carefully you’ll notice the edges will begin to stiffen.
Lift the edge of the pancake with the spatula and check if the color underneath is golden brown. If it is, flip it over and cook it for another 30 to 40 seconds.
The pancakes should be eaten immediately while they’re piping hot.
Traditionally, pancakes are eaten with salted butter and real maple syrup, but the possibilities are endless.
You can serve them with Nutella, honey, or jam for example.
Strawberries and whipped cream is also very nice.
Use your imagination!
Making pancakes from scratch is an easy and economical alternative to packaged pancake mixes.
It also makes for a good activity that you can share with friends and family.
See you next time!
BY STEPHANIE STOUFFER
You're watching multisource health news analysis from Newsy
WOMAN 1: “It tastes...nice. A bit different from normal ice cream, I’d say. More creamy.”
MAN: “It’s fresh. Mmm.”
WOMAN 2: “It’s nice.” (Laughter)
WOMAN 3: “I’d never know the difference. If fact, it’s actually sweeter, isn’t it?” (BBC)
Londoners are going crazy for Gaga... No, not Lady Gaga -- Baby Gaga. That’s the name of a new ice cream busting out of London ice cream parlor, Icecreamists. The main ingredient? Breast milk. Here’s BBC.
MATT COOK: “It’s described as a radical new ice cream. The crucial ingredient? Human breast milk donated by a woman from Leeds. It’s already causing a stir.”
WOMAN 1: (Laughter) “No, thank you.”
WOMAN 2: “I think it’s a bit of a ‘yuck’ factor, isn’t it?”
WOMAN 3: “Sorry, the thought of it makes me feel quite ill.”
MAN: “If it can be done, why not? There’s enough of it, isn’t there?”
The new flavor will be served by a Lady Gaga impersonator and costs about $24 (or 14 pounds) per scoop.
The woman who donated the milk tells eBaum’s World she thinks it’s perfectly natural and even healthier than regular ice cream.
“I was very impressed I managed to donate - it was about 9 ounces, which is pretty much a full baby’s bottle worth. I didn’t know I could produce that much...A lot of people can’t digest cow’s milk properly. Everyone can digest breast milk. It’s very healthy. I would make the argument it’s slightly healthier than cow’s milk.”
The Daily Mail reports the donors are required to go through the same health check blood donors go through before donating. But still, not everyone is thrilled about the Double D dessert. HLN is skeptical and asks -- would you like one scoop? Or two?
ROBIN MEADE: “Wait, wait, wait... Charlie Sheen, you there?
BOB VAN DILLEN: “Yeah, really.”
MEADE: “Because it’s as crazy as that!”
VAN DILLEN: “It only comes in one flavor -- that would be bosom. Holy cow. Twenty-four bucks for one of those, eh? Two scoops, or one? It looked like two next to each other, didn’t it?”
Yet a blogger for The Stir says she doesn’t see what the big deal is.
“I get that it's different, but why is it any grosser than essentially sucking on a cow's nipple? Isn't human breast milk better formulated for our specific needs?”
The FDA says there’s no harm in sharing breast milk, but it doesn’t recommend it. And according to NPR, the ice cream parlor published an Internet ad for more donors -- so far, 15 women have replied. So... how ‘bout them jugs? Or is this just a bust?
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farmer finds that the milk of one of his goats is much more delicious than that of the other goats. his three sons discover that the goat enters a mysterious cave each day and returns in the evening. they take turns following the goat into the cave, until the oldest son solves the mystery.
a farmer finds that the milk from one of his goats is much more delicious than the milk from the other goats on his farm. his three sons see that this goat enters a mysterious cave each morning and returns at the end of the day. the sons take turns following the goat into the cave, until the oldest son solves the mystery.
BY SAMANTHA MCCLENDON
ANCHOR CHRISTINA HARTMAN
You're watching multisource science news analysis from Newsy
First there was human breast milk cheese, then breast milk ice cream -- now, human breast milk from a cow? Hmm. Scientists in China say they’ve combined human genes with 2-300 cows and now those cows produce milk that has the same properties as milk straight from a mother’s breast.
A CNN anchor thinks this could help malnourished children.
“It’s amazing if they can do this. I mean especially in parts of the world where nutrition is so key for the young kids and the babies. But will people do it? We talked about genetically modified salmon and people said ‘Oh God. There’s no way I would eat that.’ We’ll see if this will take.”
The Telegraph talked with one of the researchers who says they were able to make cows that create milk with the human proteins lysozyme (LIE-so-zome) and lactoferrin (lack-toe-fair-in) -- which boost the immune system.
“The scientists also revealed at an exhibition at the China Agricultural University that they have boosted milk fat content by around 20 per cent and have also changed the levels of milk solids, making it closer to the composition of human milk as well as having the same immune-boosting properties.”
But some people are skeptical about the new dairy product. CBS’s The Daily Buzz makes light of genetically modified food.
“It sounds to me like there’s going to be some unintended scientific nightmare that become reality. For instance a girl that is fed this milk could actually for real be what you always call a heffa.
“She could be a heffa.”
“A half heffa, half human. Heffa please.”
But all jokes aside, The Daily Mail points out there are health concerns. It quotes Patti Rundall of Baby Milk Action who says...
“There could be incredible risks with these products that we don’t know about. Cows’ milk is never going to be like breast milk. It’s never going to be a living product like [human] breast milk.”
Some are concerned with the safety of the cows themselves. Gothamist says there is a battle to get the product in stores because many groups argue there are ethical problems with mass-producing the cows. It quotes the director of a biotechnology monitoring group who says...
"We have major concerns about this research to genetically modify cows with human genes. There are major welfare issues with genetically modified animals as you get high numbers of still births...”
The World Health Organization recommends mothers breastfeed their babies the first six months of life - but in 2008 - Reuters reported only 51 percent of Chinese babies were being exclusively breast-fed.
A writer for Good reminds readers about the 2008 scare where 300,000 babies in China got sick from tainted baby milk.
“Still, in a country where up to 90 percent of adults are lactose intolerant, genetically modifying cows to produce human breast milk seems like an unnecessarily complicated solution to a problem that could instead be tackled through greater support for and awareness of the benefits of breast-feeding itself...”
According to The Telegraph, the scientist that led the research says this milk tastes stronger than normal milk and the researchers plan on making the milk commercially available in 10 years.
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WIN a Riverford Cook Book by entering the competition here: http://www.riverford.co.uk/pages/cookbook/
3 cloves garlic, crushed
3 tbsp fennel seeds, ground
3 tbsp parsley, chopped
3 tbsp olive oil
1 kilo lamb shoulder, trimmed and cut in to large 5-6cm chunks (leg can be used)
200mls double cream
1 tbsp chopped fennel tops/wild fennel or dill
ground black pepper
Mix together the fennel seeds, parsley and garlic.
Heat the olive oil in a large pan and throw in half the lamb, turning it until you've browned it on all sides.
Take the lamb out of the pot and turn the heat right down.
Toss in the fennel seeds, parsley and garlic.
Cook gently so it doesn't colour.
Add the uncooked lamb to the pan and brown it in the fennel paste.
Throw the rest of lamb back into the pan with it's juices, salt well and slosh in a little milk.
Use the milk to dislodge anything tasty that has stuck to the sides.
Pour in the rest of the milk and cream, turn the heat down to a very gentle simmer, cover with a kitchen towel and leave to cook for 1 -- 1 ½ hours.
When the lamb is soft and tender take it out and put it to one side.
Turn the heat up and reduce the juices until they've thickened a little.
Pop the lamb back in the pan, season and sprinkle with fresh chopped fennel or dill.
WIN a Riverford Cook Book by entering the competition here: http://www.riverford.co.uk/pages/cookbook/
500g parsnips, peeled and cut into 1--2cm chunks
about 250ml milk
2 garlic cloves, crushed to a paste with a little salt
juice of 1/2 lemon
25g ground almonds
50ml olive oil
1 tablespoon flaked almonds, lightly toasted in a dry frying pan
chopped parsley, to garnish
Makes a delicious wintery mash.
Put parsnips into a pan and cover with just enough milk to submerge. Once milk is boiled, turn heat right down and cook till parsnips soften.
Blitz parsnips in food processor with garlic, lemon juice, ground almonds and a little of the milk used to cook them. With the food processor running, slowly add oil till preferred consistency is reached.
Place in a dish and sprinkle on flaked almonds and parsley. Season to taste and serve.
Jon Q takes a look at a productivity application that's taking over mobiles and desktops by storm. Wunderlist has joined the ranks of other task management and to-do systems such as Remember the Milk - and for good reason. Wunderlist is simply "wunderful," but is it the app and service for you?
DERIN IS A DONOR THAT GROW MISSIONS CAN COUNT ON!! Grow Missions strives to change and improve their lives economically as well. They provide cows for the local pastors to use as a business, selling the milk and cheese. They also provide water collection systems as many of these villages are struggling with severe drought. Derin Scott has made previous donations to the mission projects in all areas and has become a donor that Grow Missions can count on to support its work during these tough financial times. QUOTE from Craig
FAMILY TIME IS VERY IMPORTANT!! Derin is an excellent father of six fantastic kids. Family time is very important on many fronts. Derin and his wife have really created a great environment for their kids to grow and experience new things as a family.
This milk jug is a great alternative to plonking a bottle of milk on the table and looks a darned sight nicer too. You can store any left over milk in the fridge by covering the top of the jug. Simple! The Milk Jug makes a fantastic gift for every gift occasion and will bring a smile to your face every Monday morning... which would be a first...
The Milk Jug is a handcrafted milk pitcher shaped like a cows udder inside
The milk jug is double walled and made of glass
It measures approx 9.5 cm x 12 cm x 7.5 cm
Our Milk Jug makes a great novelty kitchen accessory!
Email : fangzhengcnhotmail.com
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