- My Journey to Enlightenment
- God is Existence and Existence is God...Dedicated to Lord Krishna and Radharani (Love Story)
- So Beautiful and Perfect...Everything is consciousness including the tables,the chairs and the computers...everything is connected to The super-conscientiousness. Everything is connected to the cosmos and Source.
- Infinite love creative universe,trillions of other life beings,galaxies contains trillions of stars,billions of planets,The eye,The key,The universe:Sri. Nancy Diana:A new religion--Divine mysticism: Sorcery of light-universe-cosmos
- Shri. Nancy Krishna...Shri. Nancy Govinda....Shri.Nancy Diana...Shri.Radha-Krishna (Beautiful Pictures)
Saturday, March 31, 2012
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Thursday, March 29, 2012
Tuesday, March 27, 2012
Monday, March 26, 2012
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Thursday, March 15, 2012
Los Pop Tops - Mamy Blue--Absolutely Amazing--Mamy Blue English version--I will be doing a music cover for Monday
I will be singing this absolutely magnificent song on Monday post.
Wednesday, March 14, 2012
Tuesday, March 13, 2012
Monday, March 12, 2012
Sunday, March 11, 2012
100g icing sugar
100g almond meal
eggwhites of 2 eggs
pinch of cream of tartar
1/4 cup caster sugar
food colouring of choice
125g Cadbury Milk Chocolate, roughly chopped
1/4 cup milk
1. Line two oven trays with baking paper.
2. Sift icing sugar and almond meal using a fine sieve.
3. In a large bowl, whisk eggwhites until foamy. Add cream of tartar and whisk until soft peaks form.
4. Add sugar to eggwhites, 1 tbs at a time and whisk until dissolved.
5. Stir almond mixture into meringue (mixture will be stiff).
6. Add food colouring and stir.
7. Spoon mixture into a piping bag (best done in batches) and pipe 2cm circles onto trays, spacing them out evenly.
8. Holding the tray steady with both hands, slam the tray down onto a hard, flat surface (this helps to get rid of air bubbles). Set aside for an hour.
8. Preheat oven to 150 degrees Celsius and bake macarons for 15 minutes or until firm to the touch.
9. Remove from oven and allow to cool on trays.
10. Slide a knife under each macaron to remove from paper and store in an airtight container until ready to fill.
11. To make the filling, place the chopped chocolate into a microwave proof bowl and add milk.
12. Microwave on low for 30 seconds, stir then heat for another 30 seconds.
13. Add more milk if mixture is too thick, or more chocolate if mixture is too thin.
14. Spoon chocolate mixture into piping bag and pipe a little into the center of one macaron biscuit; cover with another macaron biscuit and serve.
When sifting the icing sugar and almond meal, use a metal spoon to push the mixture through the sieve
It may be easier to roughly dot with a pencil where to pipe the macarons on the opposite side of the baking paper
Take your time when piping, your hand will get really sore
Do allow the macarons to rest before putting them into the oven, the results will be worth the wait
Use different colours and flavoured fillings
One of the most amazing sandwiches on earth,the Croque Monsieur is such a staple in France that the government has to literally regulate the price so it can be affordable to afordable. The Croque Monsieur can be found at every French Café, bistro, and brasserie.
Serves 4-8, makes 8 sandwiches
2 tablespoons unsalted butter
3 tablespoons all-purpose flour
2 cups hot milk
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
12 ounces Gruyere, grated (5 cups)
1/2 cup freshly grated Parmesan
16 slices white sandwich bread, crusts removed
8 ounces baked Virginia ham, sliced but not paper thin
Preheat the oven to 400 degrees Fahrenheit.
Melt the butter over low heat in a small saucepan and add the flour all at once, stirring with a wooden spoon for 2 minutes. Slowly pour the hot milk into the butter–flour mixture and cook, whisking constantly, until the sauce is thickened. Off the heat add the salt, pepper, nutmeg, 1/2 cup grated Gruyere, and the Parmesan and set aside.
To toast the bread, place the slices on 2 baking sheets and bake for 5 minutes. Turn each slice and bake for another 2 minutes, until toasted.
Lightly brush half the toasted breads with mustard, add a slice of ham to each, and sprinkle with half the remaining Gruyere. Top with another piece of toasted bread. Slather the tops with the cheese sauce, sprinkle with the remaining Gruyere, and bake the sandwiches for 5 minutes. Turn on the broiler and broil for 3 to 5 minutes, or until the topping is bubbly and lightly browned. Serve hot.
Quiche Lorraine Recipe
3/4 cup whole-wheat pastry flour
1/2 cup all-purpose flour
1/4 teaspoon salt
1 tablespoon butter
3 tablespoons canola oil
1-2 tablespoons ice water
2 large eggs
4 large egg whites
3/4 cup nonfat milk
3/4 cup nonfat evaporated milk
1/4 teaspoon freshly ground nutmeg
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
Pinch of cayenne pepper
1/2 cup shredded Gruyère cheese
1/4 cup diced
1/4 cup chopped scallions
1 tablespoon freshly grated Parmesan cheese
Preparation - 180C and bake for 20 minutes
Position rack in lower third of oven; preheat to 425°F. Stir whole-wheat flour, all-purpose flour and 1/4 teaspoon salt in a medium bowl. Melt butter in a small saucepan over low heat. Cook, swirling the pan, until the butter is a light, nutty brown, 30 seconds to 4 minutes (depending on your stove). Pour into a small bowl and let cool.
Stir in oil. Using a fork, slowly stir the butter-oil mixture into the flour mixture until it is crumbly. Gradually stir in enough ice water so that the dough will hold together. Knead the dough in the bowl a few times to help it come together. Press the dough into a disk.
Place the dough between sheets of parchment or
wax paper and roll into a 12-inch circle. Remove the top sheet and invert the dough into a 9-inch pie pan. Remove the remaining paper and patch any tears in the dough. Fold the edges under at the rim and crimp with a fork.
Line the dough with a piece of foil or parchment paper large enough to lift out easily; fill evenly with pie weights or dried beans. Bake for 7 minutes. Remove the foil or paper and weights and
continue baking just until lightly browned, 3 to 5 minutes more. (The crust will not be fully baked.) Let cool to room temperature on a wire rack. Reduce oven temperature to 350°.
Filling: Whisk eggs and egg whites well in a large bowl. Add milk, evaporated milk, nutmeg, 1/4 teaspoon salt, pepper and cayenne, stirring gently to avoid creating many bubbles.
Assemble; bake quiche: Sprinkle Gruyère, ham and scallions over the bottom of the prebaked crust. Carefully pour in the filling. Sprinkle with Parmesan. Bake the quiche until a knife inserted in the center comes out clean, 35 to 40 minutes. Let cool on a wire rack for 10 to 15 minutes before serving hot or warm.
Ingredients (for 4 servings)
3 big carrots
2 potatoes (russet type) (for a thicker add more potatoes)
1 yellow onion
4 cups of chicken broth (homemade chicken broth, store bought chicken broth, 4 cups of water with 1 tsp of chicken base, or 4 cups of water with 1 bouillon cube)
4 cups of water
1 tsp of butter
grated Parmesan (optional)
Salt & pepper to taste
- Peel and wash potatoes and carrots. Cut in small chunks (1-2 inches).
- Wash leek. First remove the end, and cut in half lengthwise. Separate leek leaves and wash in water. Dry, bundle together and cut in 1-2 inch strips.
- Peel onion and cut in small chunks.
- Place vegetables in a large pot. Pour in chicken broth and add enough water to cover the vegetables (about 1 liters/4 cups) — you will have about 8 cups (2 liters) of liquid. add1 tsp of butter and mix in.
- Bring to a boil and lower heat. Simmer 3/4 covered for 30 to 45 minutes (your veggies, especially the carrots, should be tender and soft). Puree your soup using an immersion blender until smooth.
- Add salt & pepper to taste.
- sprinkle grated Parmesan. (optional)