Australian Chill

3 lbs king prawns
1/3 cup oil
1 1/2 tablespoons honey
1 1/2 tablespoons chili sauce
1 tablespoon lemon juice
4 shallots, finely chopped
2 tablespoons chopped fresh parsley
1/4 teaspoon five-spice powder

Shell the prawns, leaving the tail intact; remove the black vein.
Combine remaining ingredients in a bowl, mix well; mix in the prawns, cover, refrigerate 1 - 2 hours.

Thread prawns onto skewers, barbecue quickly until cooked and tender. Brush with remaining marinade during cooking.

My diet spare ribs dinner

I,suddenly gaining about 20 lbs for the past 3 months.I really need to watch out what I put into my mouth ;).

My diet spare ribs Only 318 calories = 4 ribs

The secret is the diluted red vinegar absorbed most of the oil.

Ingredient:

Spare ribs-4 ribs

granulate brown sugar-3 spoons

diluted red vinegar-2 spoons

Marinating:

salt-half spoonrice

wine-half spoon

soy sauce-2 tea spoons

pepper-2 tea spoons

water-2 cups

put a little bit of oil into non-sticky pan and fry the ribs until both side goldenly brown,drop all marinating ,simmer and cook for half hour,put granulate brown sugar and diluted red vinegar,simmer and cook another 10 mins.Ummmmmm,yummmy........

Tips:If you are on diet like me, do not intake the juice (very oily).But rib juice are delicious on white rice

Tomorrow's Breadfast

30 min 15 min prep

2 1/4 cups flour

2 tablespoons sugar

1/2 teaspoon salt

4 teaspoons baking powder

1/2 teaspoon cream of tartar

1/3-1/2 cup butter

1 cup cold milk

Combine flour, sugar, salt, baking powder and cream of tartar.Cut in butter until fine.Add milk, stirring quickly with a fork, just to moisten.Knead gently on a floured board.Roll out to 1 inch thick and cut out biscuits. (A drinking glass works well for this.)Bake on an ungreased cookie sheet at 450 degrees for 12-15 minutes

Basic German Cake

2 cups self-rising flour
2 cups sugar
4 tablespoons custard powder
1 cup milk
4 eggs, use 3 if large
250 g softened butter

Put into a food processor the flour,eggs,custard powder,milk and sugar.
Add softened butter.
Beat for 10 mins - I know it sounds a long time!
Pour into greased 10 inch tin.
Bake at 180 degrees celsius.
Bake for 1 hour

West African Lime Cake

1 cup sugar
2 1/2 tablespoons butter
2 eggs
1 lime, juice of
1 1/2 cups flour
2 1/4 teaspoons baking powder
chopped peanuts (optional)

Cream the sugar and butter, add the well beaten eggs and the lime juice, then the flour and baking powder.
Pour into greased and flured 8" square cake pan and bake at 350 degrees for 25 minutes, or until straw stuck into cneter comes out clean. Sprinkle chopped peanuts on top for garnish if you like.

New York Style Cheese Cake

1 cup digestive plain sweet biscuit crumbs
3 tablespoons sugar
3 tablespoons melted butter
40 ounces softened cream cheese
1 cup sugar
3 tablespoons flour
1 tablespoon vanilla
1 cup sour cream

4 eggs

For The base:.
If you're using a dark pan, preheat the oven to 350. If you are using a shiny pan, 375.
Combine the crumbs, melted butter and 3 tbsp sugar well and pat onto the bottom of a 9 inch springform pan. I also like to very very lightly butter the sides of the pan so that the cheesecake will not stick later on.
Bake for 10 mins in your preheated oven and remove. Let it cool while you prepare your batter.
For the batter:.
Make sure everything is at room temperature.
Combine sugar, cheese, flour and vanilla in a big bowl and mix on medium speed till well combined. Don't forget to scrape the bowl as you're doing this.
Mix in the sour cream till its incorporated well. Then, add the eggs one by one, mixing well after each addition.
Pour the batter into the springform and let it bake for 1 hour and 10 minutes After the baking time, turn off the oven and leave the door ajar. Let the cake cool in there for about 1 1/2 hours.
Remove the cake and let it cool thoroughly. Refrigerate overnight.
The next day, release the sides of the springform and ENJOY YOUR CAKE.

Beg For a Recipe

6-7
lbs mussels
1
carrot, sliced
1
leek, sliced
1
onion, diced
1/2
cup white wine
1/4
cup water
11
black peppercorns
1/2
teaspoon salt
1
bay leaf (optional)

Method:

Wash every mussel thouroughly. Scrub the shells (with a stiff brush, if necessary) and rinse under cold running water. Pull the stringy "beards" out of the mussels, but you can also leave them.
Discard any mussel, that is open. Keep them in cold water until use.
Bring all other ingredients in a large pot to a hard boil.
Add mussels and cook them for about 5 - 10 minutes or until all shells are opened. Do not overcook, as mussels will become tough and rubbery. Shake the pot during cooking, so that mussels are mixed.
Take mussels out of the pot with a slotted spoon.
Serve them hot with some cooking fluid and veggies.
NOTE: To eat mussels use an empty shell as a gripper.
NOTE: For guests you can prepare the mussels in portions. So they are hot and can be served immediately from the cooking fluid.
NOTE: Typically served with a coarse rye bread, butter, salt and a glas of beer.

Cusine In Israel

That is the Restaurant

This is a homemade buger

If anyone of you have a chance to travel Israel Tel Aviv , be sure to taste this wonderful,but simple Giora Shimoni. Another kind of flavor among the Globe.

Israeli Bean Soup-By Norene Gilletz cookbook

1¼ hours 15 min prep

Change to: servings US Metric
2
cups small white beans (navy beans, etc)
6
cups cold water, for soaking the beans
1
tablespoon olive oil
3
onions, chopped
3
celery ribs, chopped
3-4
garlic cloves, minced
3
carrots, chopped
6 1/2
cups water
2
potatoes, peeled and cut into small chunks
1-2
bay leaf
1
teaspoon dried thyme
1
teaspoon cumin
28
ounces crushed tomatoes
2
tablespoons tomato paste
salt and pepper
1/4-1/2
cup fresh cilantro, minced

Method:

Soak beans overnight. Drain and rinse well.
Heat oil in a large heavy bottomed soup pot and saute onion and celery for five minutes until golden.
Add carrots and garlic and saute for another five minutes. Add water, beans, potatoes, bay leaves, thyme and cumin.
Bring to a boil, and then reduce to simmer for 1 hour.
Add tomatoes, tomato paste, salt and pepper.
Cook 1/2 hour longer, until beans are tender.
Add cilantro.
If soup is too thick thin with a little bit of water.
Time given does not include overnight soaking