A little Dos box Trick….

The clip command lets you Pipe output to the windows Clipboard.

ex: dir | clip – “Copies the current directory to the windows clipboard.

C:\Windows\explorer.exe shell:::{3080F90D-D7AD-11D9-BD98-0000947B0257}

using this command will activate the COM Show Desktop Procedure

If you love simply recipes well Flapjack the original British recipe is one of the easiest and some would say tasty. Well I altered it a little. Add some Organic crunchy Peanut butter and some dried apricots. and Yum something alternative.

Ingredients:

6 tbsp Golden Syrup or corn syrup
200g butter
330g porridge oats
1/4 Cup finely diced Dried Apricots.
1 tbsp Organic Peanut butter.

Preparation:
Preheat the oven to 350°F/180°C

* Butter a 9″x 13″/23cm x 33cm Swiss roll tin and line the base with baking parchment.
* Place the syrup and butter into a large saucepan and heat gently until the butter has melted into the syrup and stir well.
* Put the oats into a roomy baking bowl, add a pinch of salt then pour over the butter and syrup mixture and stir to coat the oats.
* Pour the mixture into the prepared tin and spread evenly to fill the tin making sure the surface is even.
* Bake in the preheated oven for 25 minutes or until golden brown. Remove from the oven while the flapjack is still slightly soft, they will harden once cool.
* Place the tin on a wire cooling rack and cut the flapjack into squares and leave in the tin until completely cold.

This is a good basic base recipe for most sugar sauce’s.

I use this with pineapple fritters can also be used for Banana fritters and most sweet(and savory) dishes.

OK say you have used a can of pineapple rings and now have the left over pineapple juice. Well Combined this basic guide line.

for each cup of Juice add equal amount of water. then add  1/2 cup sugar for each cup of Juice. Use corn starch to thicken (1 Teaspoon for the 1 cup method). Add yellow food colouring for appearance.

Heat pan add water and fruit juice bring to gradual boil then stir in sugar till dissolved, now thicken with corn starch. Serve hot over fritters etc.

One day I Should try this recipe, I have tried other but this one look interesting…

½ cup cocoa powder
1 cup water
2 cups sugar
⅛ teaspoon salt
¼ teaspoon vanilla

Dough -

2 1/4 Cups Plain flour
1 Teaspoon Salt
1/4 Teaspoon Sugar
1 Cup Warm water
1 1/2 Teaspoons Active Natural Yeast.
~ 2 Teaspoons Olive oil.

Filling -

2 Cups of Cheese
4 Slices or ham

Place flour, salt, sugar into bowl. place in yeast stir well to combined dry ingredients.

Add Water and lightly combined. Roll into a formed ball don’t work dough at this time. place in covered Bowl. Leave to rest for

10 mins in warm area of the house.

Now knead dough for about 10 mins folding and pounding to increase elastic fibers. Lightly coat dough in Olive Oil. Allow to rise in a warm area for about  1hr -1 1/2 Hrs.

Once dough has risen to about double it’s size. Line 21 x 30 oven tray with baking paper (silicon paper) . On bench-top or rolling plastic. stretch and pat dough out to square shape to fit oven tray. Brush surface of dough with a little warm water.

Now cover from edge to edge with cheese then cover with viginia ham very thinly sliced.

Roll dough from longest side in to a long roll. Preheat Oven to 220 Deg. Celsius.
Cover and let rest until dough springs back to a soft and is light to touch dough about (~20 min).

Cut roll in to about 6-8cm lengths and then turn each roll segment so that the swirl faces up (if you need to separate top of rolls so that cheese and ham is visible and can spill out and melt over the top. Cook for about 25-30mins.

My Pizza Base Recipe….

2 1/4 Cups Plain flour
1 Teaspoon Salt
3/4 Tspoon Sugar
1 Cup Warm water

1 1/2 Teaspoons Active Natural Yeast.
~ 2 Teaspoons Olive oil.

Place flour, salt, sugar into bowl. place in yeast stir well to combine dry ingredients.

Add Water and lightly combine. Roll into a formed ball don’t work dough at this time. place in uncovered Bowl. Leave to rest for

10 mins in warm area of the house.

Now knead dough for about 10 mins folding and pounding to increase elastic fibers. Separate into Two Balls one for each pizza

you wish to make. Lightly coat each ball in Olive Oil. Allow to rise in a warm area for about 50 mins

I was recently trolling the crusty forums for a Good Chocolate Mud Cake Recipe when I cam across this info on the every day Supermarket bought mud cake.  This supposedly came from the A Bigger Supermarket Chain in Australia starting with “C”. (Not sure of the facts, no fact checking was done)

Ingredents:

Sugar, flour, canola oil (containing antioxidant 320),, water, egg, cocoa, milk powder, thickener (1442), raising agents (450, 500), wheaten corn flour, iodised salt, glycerine, colours (133,155), humectant (1520), emulsifier (471),flavour,thickener (412), acicity regulator (330), perservative (202), chocolate ganache (dark compound chocolate (minimum 13%) sugar, vegetable fat, cocoa, whey powder, emulsifiers (322 from soy, 492) flavour, salt) sugar, water, canola oil (again with antioxidant (320), glycerine, emulsifier (471), flavour, preservative (202), white compound chocolate (minimum 1%), sugar, vegetable fat, whey powder, emulsifiers (322 from soy, 492).

Mmm Chemlishis

Try baking that in your kitchen!

We all know what the sugar, flour, water, egg, cocoa, milk powder, corn flour, chocolate, whey powder and even vegetable fat are. Most of these are things we don’t want too much of in our* diets really (we could live without them – apart from maybe the eggs!) but we know what they are.

Lets take a closer look at the other ingredients and what they are:

Canola oil – we all know canola oil right? Do we also know that much of it is made from genetically engineered canola? and even if it’s not, it’s a hydrogenated oil, full of transfats that’s going to contribute to heart disease and thyroid disease – it’s best avoided but definitely not the worst ingredient in this little chemical cocktail.

Antioxidant 320 – This is in the Canola oil. It’s name is Butylated Hydroxyanisole (BHA) and it’s a Petroleum derivative – that means it’s made from Petroleum – mmmm tasty! It’s banned in some countries and is known to potentially cause hay fever, headaches, wheezing, fatigue, asthma as well as gastrointestinal, liver, endocrine and neurotoxicity and it’s carcinogenic (causes cancer).

Thickener 1442 – Hydroxypropyl Distarch Phosphate – This may be made from GM crops. It is a modified starch and the safety of modified starches is still uncertain, especially in infants.

Raising agent 450 – Potassium Pyrophosphate, Sodium Acid Pyrophosphate or Sodium Pyrophosphate – Regarded as safe in small levels. Excess can cause kidney damage and osteoporisis. (How much is excess?)

Raising agent 500 – Sodium Bicarbonate – We all know bicarb but I think there may be different types (ways of making it? so some may be safer than others perhaps? not sure).* Large doses can cause rashes, respiratory distress, gastrointestinal bleeding, vomiting, diarrhea, and shock.

Flavours – it doesn’t say which ones but no doubt they are made in a laboratory and why does a cake need them? My cakes I used to make in my kitchen tasted better than this bought one so WHY are they in there?

Colour 133 Brilliant Blue – FD&C Blue no. 1 Coal Tar Dye. Banned in some countries. Causes asthma, urticaria, hayfever, allergic reactions, aspirin sensitive individuals should avoid and it’s carcinogenic. Note: Chocolate cake is brown from the Cocoa. Why does it need Bright Blue dye?

Colour 155 Brown HT – Brown Coal Tar dye – Same as the Blue one pretty much in health effects. Also banned in some countries. Note: Again what happened to the colouring effect of Cocoa?

Humectant 1520 Propylene Glycol – (Oh My God!) It’s made synthetically from Propylene or Glycerol or Propylene Oxide. Can cause contact dermatitis, lactic acidosis, dry skin, as well as respiratory, immuno and neuro toxicity. CNS depression and kidney damage. Note: I avoid this stuff in my personal care products and I’ve just eaten it in this garbage dressed up as a cake! See my page on the most common harmful chemicals in personal care products

Emulsifier 471 Mono and Di-Glycerides of Fatty Acids – May be of animal origin and may be GM. Generally regarded as safe in food.

Thickener 412 Guar Gum – Generally regarded as safe at low levels. May have health benefits but can cause intestinal cramps, flatulence, nausea and diarrhea.

Acidity Regulator 330 Citric Acid – Sounds harmless. Citric Acid is from citrus fruits and berries right? Not when it’s made synthetically. It may contain MSG or GM ingredients. Generally regarded as safe, however if it contains MSG then it may cause a whole host of problems.

Preservative 202 Potassium Sorbate – May cause allergic reactions, asthma, skin irritation and behavioral problems.

Emulsifiier 322 Lecithin – May be made from animal origin or soy. May contain GM. Generally regarded as safe.

Emulsifier 492 Sorbitan Tristearate – May be animal origin. May be GM. Regarded as safe at low levels, however high amounts in the diet can cause intralobur fibrosis, growth retardation and liver enlargement.

By Admin.

4 Nice size pieces of Celery

1 Large Onion

1 Small Can Of Apricot Nectar

1/2 Packet of French Onion Soup.

1 Tablespoon of Vinegar(Or Less to taste, More vinegar more intense the Flavor(s))

1 Large Carrot or 2 small.

4 Tablespoons plain flour (for thicking)

3 teaspoons Olive oil.

method: In large pan or Large heavy pot. add Oil and Onions. Cook onions till just before translucent, add chicken, cut into small rough cubes and coated with plain flour. Let chicken brown slightly.  Take off heat or turn all the way down and in a separate saucepan add 1/2 packet french onion soup followed by about 1 cup boiling hot water. once soup has dissolved add Apricot nectar. heat though well.

Now add Soup mixture back to pan and simmer. Add carrots Celery and 8 Dried Apricots(Not necessary but adds flavor and variety) Put into covered Heavy duty Crook pot then  into Preheated oven @ 160 Degs Cel. for about 1 1/2   hours.

Biscotti

By Admin.

2 eggs
125 grams sugar
140 g rams plain flour
50 grams cocoa
1 teaspoon Baking soda

100 grams Cashews

Roast cashews nuts.

Mix eggs together till frothy. The add sugar slowly.

Sift in Coco and flour, baking powder. Mix Well.

Pour Over Roasted cashews. Roll into 10cm log (Sausage) using just a little flour to coat.

place onto backing baking paper(silicon paper) then if you like wet hands a little(wet hand not necessary) and flatten into snap-able

biscuit type pieces)

Cut across length ways in two little fingers.

Bake for five minutes at about 175 Fahrenheit. then about 150 for 50 min.

Could also be made traditional way: Almonds and Lemon zest.

Taken off Ansiley Hariott TV show…Edited By TAN.

***- Have also done this with the following

1/2 Teaspoon Vanilla Essene
125 Grams Sugar
1 teaspoon Baking Powder
155 Grams Plain Flour
Say around 70 Grams Cheap Mixed Crushed Nuts. (I Used Black and Gold Small Crushed Nut Pieces)
I also used the rest of the Previous Recipe which allocated for this recipe. I think i used about ab very small hand full of the

left over Roasted Almond and Cashews.

Make Exactly the same. (Note after making this I noticed the recipe was a Little runny so Add extra flour either when Rolling out

of bowl or add say 170grams In the Orig.)