THERMAL PORTABLE COOKER FRUIT CAKE

!: THERMAL PORTABLE COOKER FRUIT CAKE

INGREDIENTS 1 1/2 cups mixed dried fruit 1 teaspoon Soda Bicarb 3/4 cup boiling water 1 Tablespoon Butter 1/2 cup brown sugar 1 egg 1 cup of Self Raising Flour 1 cup of all purpose (plain) Flour 1 teaspoon of allspice or cinnamon 1 teaspoon of vanilla essence 1. Grease a tin that fits the Pot and line base with baking paper. 2. Sprinkle the soda bicarb over the fruit and pour on boiling water. 3. Add the butter and sugar and mix till it melts. 4. Add a well beaten egg. 5. Add in the flour and spice and lastly the vanilla essence 6. Spoon into the tin. 7. Cover with a sheet of baking paper and Alfoil, make a pleat in the centre to allow for expansion. 8. Place on a trivet in the inner pot and pour in enough hot water to come 2/3rd the way up the sides of the cake tin. 9. Bring to the boil and then simmer for 25 minutes. 10. Place the inner pot in the outer vacuum container, close the lid and leave for at least 2 hours. I left mine for 4. As my tin was a tight fit I made baking paper strips to lower the cake tin into the pot. Take care if you use these you dont hang them down where they might catch on fire.

THERMAL PORTABLE COOKER FRUIT CAKE

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Secret Ultimate Poached Egg Method

!: Secret Ultimate Poached Egg Method

In this article I'm am going to share with you my secret method for making the perfect poached eggs. I love a good poached egg especially on a lazy Sunday morning when the kids telly is on and there's no chores to worry about! My girlfriend used to only eat scrambled eggs and since she tried my poached egg method she can't get enough of them. Have a little try I promise you won't regret it!

What you will need:

A kettle
A shallow frying pan
Boiling filtered ideally sift water
A little oil
A pinch of Salford
A drop or two of wine vinegar.
Salt Abe pepper fir seasoning
A plate
A slotted spoon.
Free range organic fresh eggs works best

Method:

Boil the water in a kettle and then add to the shallow frying pan. Keep the water boiling and then add the wine vinegar, oil of your choice and the salt. Carefully crack the eggs and slowly leak them into the frying pan full of boiling water. If you want try this - swirl the water first to create a whirlpool effect this gibes you a rounder poached egg. Leave the eggs in the water for approximately 2-3 minutes until the white has gone solid and the York is in between solid and soft but sill runny. Carefully remove the eggs with a slotted spoon and place in a plate with tissue to drain excess water. Season with salt and pepper. Done! Goes great with some nice rustic white freshly baked loaf and lots of good quality ketchup. I also love to fry up some tasty mushrooms in garlic butter until they go golden crispy and then season with lots of black cracked pepper and salt crystals. Make sure to serve with a nice cup of tea too!

Secret Ultimate Poached Egg Method

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Tips For Cooking The Best Fajitas

!: Tips For Cooking The Best Fajitas

Fajita is generally beef, chicken, pork or shrimp grilled and served on a flour tortilla with condiments. The chicken is worked with onions and bell peppers. Fajita is served to the table sizzling loudly on a metal platter with tortilla and condiments on the side. Making your lips watery?

Texans would love to take credit for giving the world fajitas but the honor goes to south of the border, Vagueros, who learnt the art of cutting tough beef into skirt steak. Fajitas are basically Tex Mex dishes. Nowadays Fajita is almost anything cooked and wrapped in a flour tortilla. Only true fajitas are skirt steak.

The preparation of Fajitas starts with marinating the beef using limejuice to tenderize at least for 24 hours. Well, there are no set rules for marinating; you can use your creative sense for that, but don't forget to use limejuice. To marinade beef or chicken, you can use the Ass Kickin Soakin' and Grilling Sauce. This would bring a true Mexican flavor.

Fajitas are real fun to eat, and here are the ways to cook the best Fajitas, namely:

Grilling an exciting fajita
Traditional method for cooking fajita is over coal for approximately 6 minutes on both sides for skirt steaks around one pound. After the meat gets cooked, you should let it rest for a few minutes and cut it across the grain diagonally in to finger length strips.

Oven broiling fajitas
Broil the meat 4 inches below the flame for about 6 minutes on both sides. Then you can let it rest for a few minutes and slice it diagonally in to finger length strips.

Pan frying fajitas
Drain the meat and cut it across the grain in finger length strips and fry over high heat for not more than 1.5 minutes turning frequently. Roll them in flour tortilla. Choose thick tortillas available in any supermarket. Warm them up by sealing in foil packages, 6-8 at a time. On a frying pan, add few tablespoon of olive oil, cut one large onion and separate into rings and cut bell peppers into strips. Add them to the frying pan and stir fry. Serve with stir fried onions and bell peppers.

Some specialized fajita preparations are Pico-de-gallo, guacamole, Fajita on a stick, Fah-HEE-Tah, Beef Fajita Marinade and many more. Here are a few, which I find interesting, but you can always add your magic touch to them:

Pico-de-gallo
This fiery and flavorable salsa is like any other salsa but the ingredients are finely chopped. If rightly made it is hot. Since people make it to their liking they can control the heat.

Guacamole
Cool and buttery smoothness of guacamole adds the finishing touch on a fajita. Experiment your ideas on it and get it right. My suggestion is to select the right Avocado of Haas variety with brownish-black skin with a pebbly texture.

Fah-HEE-Tah
Traditional skirt steak has to be marinated for long 24 hours in limejuice, red capsicum and garlic. Cooked meat is cut into strips and them wrapped in a warm tortilla and garnished with salsa or guacamole.

Fajita On A Stick
Soak 8-9 bamboo skewers for 10 minutes. Trim fat from steak and cut crosswise into ½ " thickness. Thread equal amount of beef weaving back and forth onto skewer. Combine dressing and lime juice. Brush on beef peppers and onions. Place vegetables on grid for 15 to 20 minutes. Remove and add beef to the centre. Add salt. When ready, serve beef and vegetables in tortilla with salsa.

Beef Fajita Marinade
Combine limejuice, tequila, crushed dried oregano leaves, cloves of garlic, minced fresh cilantro, ground cumin, ground black pepper. Mix well and pour marinade over meat, refrigerate overnight or even 24 hours in zip top bag. It makes enough marinade for 1 ½ pound flank steak.

Fajitas are terrific for informal dinner party. It is inherently festive or goes hand-in-hand with margaritas or Mexican beer and Tex Mex treat. Good Luck! Taste your own Fajitas, don't go for the restaurant version of Fajitas.

Tips For Cooking The Best Fajitas

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!: Wholesale Sanyo ECJ-HC100S 10-Cup Micro-Computerized Rice Cooker and Slow Cooker guide

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Sanyo ECJ-HC100S 10-Cup Micro-Computerized Rice Cooker and Slow Cooker

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Wallmonkeys Peel and Stick Wall Decals - Cuoco - 60"H x 40"W Removable Graphic

!: bargain sale Wallmonkeys Peel and Stick Wall Decals - Cuoco - 60"H x 40"W Removable Graphic Get it now!

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