Google Alert - recipe

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• Cocktail <b>Recipe</b>: Sweet Eve Strawberry, Prosecco, Campari and <b>...</b>
• Health: Meals on wheels service has <b>recipe</b> for success
• Sukhi Arbi <b>Recipe</b>: Navratri Special
• <b>Recipe</b>: Almond and yam cutlets with rose syrup granita
• <b>Recipe</b>: Steak Salad | Rollings in Haiti
• <b>Recipe</b> Healthy Strawberry Parfaits - Miss Tam Chiak

Cocktail <b>Recipe</b>: Sweet Eve Strawberry, Prosecco, Campari and <b>...</b> Posted: 08 Oct 2013 01:50 AM PDT Type your univerity to customise your site-wide feed. e.g., 'Southampton' or 'University of Surrey' Clear My Uni Unsubscribe by Lucy Miller08th October 2013 09:23:54 It's London Cocktail Week! In celebration we bring you a cocktail concoction of strawberries, which along with elderflower add sweetness and colour to the fizzy, dry Prosecco and the slightly bitter Campari. Serve in champagne flutes, with fresh strawberries to decorate, and a bowl of fresh olives and oven warm bread. Sophistication is almost here... Serves: 6 people Preparation time: 10 minutes You'll need: 300g Sweet Eve strawberries 6 sugar cubes (optional) 3 shots of elderflower cordial 3 shots of Campari 1 bottle of Prosecco What to do: 1. Take 6 large champagne flutes and chill in the refrigerator. Hull all the strawberries and chop and blend half of them. 2. Strain the strawberry puree into a jug through a sieve, to eliminate the seeds. 3. When you are ready to serve the cocktail place a cube of sugar at the bottom of each glass, (if you prefer your cocktails less sweet then you can leave the sugar out). 4. Pour half a shot of elderflower into each glass, followed by half a shot of Campari and half a shot of strained strawberry puree. 5. Open the Prosecco bottle and top each flute with fizzy wine. Mix with a cocktail stirrer and serve with the remaining Sweet Eve strawberries. Are your valuables safe at uni? Make sure you track them with new initiative Finding Nemo on the Great Barrier Reef Cocktail Recipe: Sweet Eve Strawberry, Prosecco, Campari and Elderflower Cocktail Album Review: HAIM - Days Are Gone Around the States in 80 days New Band of The Day: Layla Your Travel Bucket List: The Northern Lights Leeds University accidentally orders thousands of bottles of Jagermeister Recipe: Tagliatelle with Tenderstem, Thyme & melting tallegio sauce Interview: Alice in Chains Time for a spooky getaway? How many people watch porn, stalk their exes and download illegally? Nation's online habits revealed Cocktail Recipe: Sweet Eve Strawberry, Prosecco, Campari and Elderflower Cocktail Moved away for uni? Brighten up your new home with these student living essentials How cost-effective are the charities you support? Innovative organisation Giving What We Can investigates Baking on a budget: Chewy Chocolate Chip Cookies Caffeine: The Student Oxygen? River Island and Matalan vow to improve workplace safety in Bangladesh Comment: Why The Telegraph's '11 things girls should avoid doing in freshers' week' is a load of rubbish Meet the Superfan of: The Chuckle Brothers Comment: Why banning Blurred Lines is not the answer Freshers' Week: What are you expecting?

Health: Meals on wheels service has <b>recipe</b> for success Posted: 08 Oct 2013 01:32 AM PDT Jump to Content Jump to First Navigation Jump to Second Navigation Jump to Third Navigation

Sukhi Arbi <b>Recipe</b>: Navratri Special Posted: 08 Oct 2013 12:03 AM PDT On the occasion of Navratri, one of the best recipes to try out for lunch this afternoon is sukhi arbi. This is a common specialty made during the festival of Navratri. It is highly nutritious and being a dry item, you can enjoy this dish with either you favourite rice dish or rotis. This sukhi arbi is a favourite among kids since it has a tangy taste along with added Indian spices. The combination of Indian spices with the combination of unique taste of yam in this sukhi arbi recipe is one of a kind. This afternoon prepare the sukhi arbi recipe for your kids to enjoy the holy festival of Navratri. The sukhi arbi does not need too much time to prepare and besides yam is a healthy vegetable for you to consume if you are fasting, as it provides you with lots of energy. This is how you make the sukhi arbi recipe, take a look: Serves : 3 Preparation Time: 20 minutes Cooking Time: 25 minutes Ingredients Arbi (yam) - 6 (boiled and diced) Green Chillies - 3 (sliced) Mango Powder - 1 tbsp Red Chilli Powder - 1 tbsp Curry Leaves - 8 nos Oil- 1 tbsp salt to taste Method In a pan, pour the oil and wait for it to turn hot. When the oil is hot, throw in the curry leaves and fry it till it turns whitish in colour. Now add in the sliced green chillies, the red chilli powder and the mix the ingredients well. Stir the contents till it is cooked. When the contents are fried well in the oil, add in the boiled sweet potatoes to the pan. Fry the diced arbi in the oil and wait for it to turn a golden colour. When the arbi is cooked and have changed colour, sprinkle the salt to taste and the mango powder as well. Now mix the ingredients well. As soon as the arbi become crispy, turn the switch off. Your sukhi arbi recipe is now ready to eat. You can enjoy this dish with ghee rice or roti.

<b>Recipe</b>: Almond and yam cutlets with rose syrup granita Posted: 07 Oct 2013 11:35 PM PDT A delicious yam treat to delight everyone. Preparation time: 20mins Cooking time: 30mins Serves: 4 Ingredients : ½ cup almonds ½ up sliced onions 1 ½ tsp grated ginger (adrak) 1 tsp chopped garlic (lehsun) 2 green chillies, chopped ½ cup finely chopped yam (suran) ¼ cup chopped mint leaves (phudina) 1 tbsp chaat masala ¼ tsp garam masala Salt to taste Method: -In a pan, add the onions, ginger, garlic and green chillies and fry till they turn light brown in colour. -Add the yam and ½ cup of water, cover and cook over a slow flame for 5 to 7 minutes till the suran is soft and all the moisture is evaporated. -Cool and blend along with the mint to a paste without using any water. Combine the chana dal powder, yam mixture, chaat masala, garam masala and salt and mix well. -Divide the mixture into 6 equal portions and shape them into flat round tikkis. -Heat a non-stick pan and cook them on both sides on a medium flame, till they turn golden brown in colour. -Serve hot. Ingredients for cashewnut & coriander pesto 2 cups fresh coriander leaves, coarsely chopped 2 garlic cloves, finely chopped ¼ cup (45g) toasted cashew nuts 1/3 cup (35g) finely grated parmesan ½ cup (125ml) light olive or peanut oil, plus extra Method Place the coriander, garlic, cashew nuts and parmesan in the bowl of a food processor and process until finely chopped. (Alternatively, place ingredients in a mortar and pound with a pestle until well combined). With the motor running, gradually add the oil in a thin, steady stream until well combined and a smooth paste forms. Season to taste with salt and pepper. Transfer to an airtight container and pour over a little extra oil to cover the pesto surface (this will prevent the basil from oxidizing and turning black). Preparation time: 10mins Freezing time: 3hours Ingredients for Granita (Rooh Afza or Rose Syrup) 3 cup water 1 ½ cup sugar 6 tsp lemon juice ½ cups of rooh afza Method -Bring 3 cups water with 1 ½ cups of granulated sugar to a boil. -Allow sugar and water to cool to room temperature add lemon juice. -Pour into 3 13 x 9 inch baking pans and add your Rooh Afza, and place in freezer. Every 45 minutes, take the pan out and scrape the frozen mixture with a fork until all the frozen pieces are broken into small shavings and mixed well with the remaining liquid. Continue to freeze. Scrape every twenty minutes until no more liquid is in the granita. Serve. (Source: www.pankajbhadouria.com)

<b>Recipe</b>: Steak Salad | Rollings in Haiti Posted: 07 Oct 2013 10:37 PM PDT Another recipe for you! Chris hates salad. But, he will eat it because he knows it's good for him. But, that said he is very much a meat and potatoes kind of guy. Here in Haiti beef is reasonably priced because it's not imported any further than coming from the Dominican Republic. One of the best cuts of meat anyone can get is filet mignon, and here it's not too bad price wise, and is one of the best cuts of meat when it comes to tenderness. If I know I'm going to be stewing it I'll get something different and marinade it then cook it to soften it up. But, if we want beef for things like fajitas or steak, we'll typically buy a piece of filet. We can get a large, entire piece (as in tip to tip) for less than $11-12 US. I typically will cut that in half or sometimes even 3 pieces, with each piece being a meal's worth of meat for us. Occasionally if we have a big one I'll keep it whole, then tie it together and cook it like a roast. One of my recent easy meals is Steak Salad. It's a good meal when we want something of substance, but a little lighter. It's super fast too, especially if I've already got a big bowl of salad made up. I seriously just prep the meat, cook it, rest it a few minutes, slice it and put it on the table with everything else and we make salad. Steak Salad Ingredients: Beef steak cut of your choice, enough for about 2-3 oz per person 2 Tbsp Soy sauce 2 Tbsp yellow mustard Pepper Salad greens of your choice Directions: I keep my meat in one large piece. Trim off any fat, etc. In a bowl combine the soy sauce and mustard. You can add more of either to adjust for quantity of meat and taste preference. Rub the soy sauce/mustard mix all over the meat and let it sit for about 30 minutes. The acid and salt will marinade and soften the meat and add great flavor. Sprinkle surface with pepper. Spray a frying pan or griddle with olive oil and heat on medium. When the pan is hot add meat and let it sear on the first side before turning to develop a bit of a crust. Turn and do the same to all surfaces of the meat. This helps lock the juices inside. Cook until desired preference. When cooked to your liking remove meat from the pan and let it rest on the cutting board for a few minutes. Slice in 1/4″ strips. Serve on top of salad with dressing of your choice. Lately I've been eating a homemade balsamic vinaigrette (crushed garlic, salt, balsamic vinegar and olive oil) which goes really nicely with the red meat. Enjoy! ~Leslie Like this: Like Loading... . Bookmark the .

<b>Recipe</b> Healthy Strawberry Parfaits - Miss Tam Chiak Posted: 07 Oct 2013 09:51 PM PDT Hello world! I am back from my Penang trip and I am super bloated that I think my double chin is appearing again. It is only a short 3 days trip and I have had a wonderful time at Rasa Sayang Shangrila Resort, while visiting different cafes around the murals and covering more than 20 famous hawker stalls in Penang. I am so excited and can't wait to share with you guys. I took about 1000 shots and I think I have a hard time choosing the photos. So anyway, since I indulge myself crazy in Penang, it is time to take a step back and eat something lighter. Sharing with you a healthy strawberry parfait I did using yogurt and some fresh strawberries. I am not a big fan of yogurt to begin with, I remembered I used to buy this small bottle of greek yogurt to try and I really can't stand the taste. But I learnt from it and now I use it with honey and some museli, surprisingly quite enjoyable! And the colours are sweet! No hard rules on the recipe lah, you can add more museli if you like. Strawberry Parfaits Ingredients: 1 box of strawberries 1 cup plain Greek yogurt 1 cup low fat strawberry yogurt 6 tbsps muesli cereal 1 tbsp of honey Method: 1. Cut 4 strawberries into small cubes and divide among 4 glasses. 2. Divide all the yogurt and muesli cereal evenly among glasses. 3. Cut the remaining strawberries into quarters and divide evenly among glasses.

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