Beauty Cooking

Actually there are great number different Coffee Recipes from regular and simple ones to make to very exotic ones needing definite
practice and skills.

Now you can put some spice into your morning cup of coffee with some of Coffee Recipes from 89 ORIGINAL RECIPES FOR
“COFFEE LOVERS” recipes book.

1. Alexander Espresso
Ingredients:
? 1 cup Cold water
? 2 tb Ground espresso coffee
? ½ Cinnamon stick (3″ long)
? 4 ts Crème de Cacao
? 2 ts Brandy
? 2 tb Whipping cream, chilled
? Grated semisweet chocolate to garnish
How To:
Break out your espresso machine for this one or just make really strong coffee with a small
amount of water. Break cinnamon stick into small pieces and add to hot espresso. Allow to
cool for 1 minute. Add crème de cacao and brandy, and stir gently. Pour into cute
demitasse cups. Whip the cream, and float some cream on top of each cup. For looks,
garnish with grated chocolate or fancy chocolate curls. Multiply proportions by six and it’s
perfect for a party. Serves 2.

Cardamom-spiced Coffee
Ingredients:
3/4 c Ground Coffee
2 2/3 c Water
Ground Cardamom
1/2 c Sweetened Condensed Milk
How To:
Using amounts specified, brew coffee in a drip-style coffee maker or percolator. Pour into
4 cups. To each serving, add a dash of ground cardamom and about 2 tablespoons of the
condensed milk; stir to blend.

Easy Iced Cafe Au Lait
Ingredients:
2 1/4 c Cold freshly brewed coffee
2 c Milk
2 c Crushed ice
Sugar (opt)
How To:
Blend ingredients. Add sugar and continue blending until frothy. Pour over ice.

If you want you can try to make this tasty, aromatic crab risotto called matete. It originated from Marie Galante, a little island with a colorful history just south of Guadeloupe. Marie Galante has enjoyed a number of nicknames: lle d’Ainchi or Haitch; “island of greens”; “island of the hundred windmills”; Aulinagen, which means “land of cotton”; Marie Galante sombrero, because from a distance it looked like a Mexican hat; and its original Amerindian name of Tulukaera, which is also the name of the local land crab.

Now, you can start.
Serves 4 to 6 as a Main Dish

3 land crabs or other fresh crabs, about 8 ounces (227 g) each
1 lime, quartered
1/3 cup (78 mL) cooking oil
2 tablespoons (30 mL) roucou oil, or 1 level teaspoon each
saffron powder and paprika in 2 tablespoons cooking oil
1 pound (454 g) salted, smoked ham hock, chopped into bite-sized pieces (optional)
2 scallions (spring onions), cleaned and finely chopped
3 cloves garlic, finely chopped
2 sprigs parsley, finely chopped
3 cups (57 g) celery leaves, finely chopped
3 cups (710 mL) water, or fish or vegetable stock
4 sprigs thyme
1 whole fresh Scotch bonnet chile (chilli)
2 bay leaves
Salt and freshly ground
pepper to taste
1-1/2 pounds (680 g) rice

Kill the crabs by stabbing them just behind the eyes with the point of a sharp kitchen knife. Rub the cut lime over the crabs to thoroughly clean them. Rinse the crabs under cold running water. Remove the claws and set aside. Now remove the shells from the body of the crabs and set them aside. Cut each of the bodies in half so that each half has legs attached. Set body parts aside. Using your fingers separate and discard the digestive bags from each crab shell, and set aside the crab shells with any of their remaining juices.

To assemble the matete, in a large Dutch oven or heavy-bottomed saucepan, heat the oil over a medium heat, and add the roucou oil. Lightly fry the smoked ham hock for about 5 minutes, just to quickly seal and color the outside. Remove the meat and set aside. To the remaining hot oil, add the scallions, garlic, the claws, and the crab bodies. Scoop the contents of each shell, including crab juices, into the saucepan (this is what permeates the dish with that wonderful crab taste).

Discard the crab shells and add the parsley, celery leaves, water, thyme, chile, bay leaves, and the fried smoked ham hock. Stir the mixture, taking care not to crush the chile. Taste and adjust the seasoning with salt and pepper. Bring to a boil and add the rice. Stir again to mix. Lower the heat and cover. Simmer slowly until the rice is soft and cooked and all the liquid is absorbed, about 20 minutes. Remove the chile. To serve, arrange the matete on a large serving platter, taking care to display some crab throughout. Serve hot…the aroma alone will drive you nuts!

Cooking Light Magazine is one of those wonderful online services that successfully combines both food and fitness themes. It’s very useful and interesting recourse which will guide you through recipes and menu ideas offer to take part in online community and look through articles on living a healthy life. Thanks to it I’ve know a lot of things concerning to cooking and diets.
Here is the recipe of Cured Salmon with Cucumber Salad that i’ve used and loved it very much.

Ingredients
Salmon:
2/3 cup chopped fresh dill
1/3 cup kosher salt
1/4 cup sugar
2 teaspoons coarsely ground black pepper
1 teaspoon crushed coriander seeds
1 (3-pound) salmon fillet, cut in half crosswise
1 1/2 cups shredded peeled beets (about 2 medium)

Salad:
2 medium cucumbers, peeled, halved lengthwise, seeded, and thinly sliced
1 tablespoon kosher salt
1/4 cup rice vinegar
2 tablespoons chopped fresh dill
2 teaspoons sugar
1/2 teaspoon crushed coriander seeds
1/4 teaspoon freshly ground black pepper
Fresh dill sprigs

Preparation
To prepare salmon, combine first 5 ingredients in a small bowl. Sprinkle one-third of dill mixture in bottom of a 13 x 9-inch baking dish. Arrange 1 salmon half, skin-side down, on dill mixture. Combine one-third of dill mixture and beets in a small bowl; spread over salmon. Top with remaining salmon half, skin-side up. Spread remaining dill mixture evenly over salmon. Cover loosely with plastic wrap. Place a cast-iron skillet or other heavy object on top of salmon to weigh it down; refrigerate 24 hours.
Remove skillet; set aside. Uncover salmon; carefully turn salmon stack over. Cover loosely with plastic wrap. Place skillet on top of salmon, and refrigerate 24 hours. Repeat procedure one more time.

To prepare salad, place cucumbers in a colander; sprinkle with 1 tablespoon salt. Toss well. Drain in sink 1 hour. Place cucumbers on several layers of paper towels; cover with additional paper towels. Let stand 5 minutes, pressing down occasionally. Combine cucumbers, vinegar, and remaining ingredients except dill sprigs. Cover and chill 1 hour or up to 4 hours, stirring occasionally; drain well.

Scrape off and discard beet and salt mixtures from salmon. Discard liquid. Cut salmon into (1/8-inch-thick) slices; discard skin. Serve with salad. Garnish with dill sprigs, if desired.

Salsa is a great secret ingredient for dieting. I like to eat things with lots of sauces - it’s definitely one of my downfalls. And so, I’ve found that salsa is a great answer. With salsa, I can use as much as I want without having to worry about the calories that I’m using. On omelets, I’ve always used ketchup. Try salsa instead - less calories and more zing…and less sugar. And chips, certainly I love salsa. I also use it as salad dressing. I either use it alone, or I mix it with a drop of low calorie mayonnaise for a delicious dressing that adds zing and few calories. Sometimes, I’ll use it for sandwiches. If I make cheese toast, or tuna melts, I’ll add some salsa for dipping when I serve the sandwiches.

There are many creative ways to use salsa and to enjoy it. If you like spicy food - it certainly spices up your meal without adding any extra calories. I tend to like things much more bland, but salsa adds just the right amount of zing to make me happy. Salsa - the universal and fun addition to any meal!

A perfect example of Thai beautiful cooking is Thai Beef Salad. You can try it right now.

ingredients:

1 lb flank steak
1/4 cup fresh lime juice
2 tablespoons Fish Sauce
2 tablespoons minced red chili peppers
3 cloves garlic, crushed
1 small red onion, sliced thinly
1 small cucumber, thinly sliced
2 tablespoons chopped fresh cilantro
3 scallions (green onions), chopped

Directions
1 Grill or broil flank steak. Slice into thin bite size pieces. Chill.
2 In a large mixing bowl, combine lime juice, Fish Sauce, minced red chili peppers, and garlic. Stir together well.
3 Add red onion, cucumber, cilantro, scallion and chilled steak. Toss together well.
4 Serve cold.

I’m sure you know exactly that there is no better way to celebrate any great events than with friends and loved ones. Just please don’t forget to buy nice gifts for them. What do you think about excellent Wine  Baskets? Especially as now you can choose needed one among large selection of perfect wine gift baskets of premium wines online. Great deal! You say you are schnapps lover? Oh, what can I do? I hope some good schnapps recipes can help you on the way. Forward!

First of all what is Schnapps? This isn’t a true liqueur, something like a fruit brandy? Actually Schnapps is a type of distilled beverage. The word Schnapps is derived from the German word Schnaps and refers to usually clear alcoholic beverages distilled from fermented cereals, roots or fruits, including cherries (Kirschwasser), apples, pears, peaches, plums and apricots.
Schnapps is rather similar in flavour and consistency to vodka, with light fruit flavours, depending on the base material. The alcohol content is usually around 40% by volume. Here is some recipes of the most popular Schnapps.

Apple Schnapps
Fresh, fruity taste with wonderful flavours of vanilla and almonds. Enjoy on its own - or serve with pie, ice cream, fruit salad, chicken, cheese and cheese cake.

Basil Schnapps
Very delicious and highly aromatic. Serve with fish, chicken and pasta. Or add to barbecue sauces, soups and stews, or any other dish where you would normally use basil. Sweeten it to make a wonderful liqueur.

Blackberry Schnapps
Rich, fruity and sweet. It has a deep purple colour and wonderful flavours. Serve with all types of cheese, cheese cakes and desserts. Blends very well with other schnappses.

Black Currant Schnapps
Rich, fruity taste and a deep red colour. Serve with cheese cake, ice cream and desserts. Or use it in marmalades. Add a sugar syrup to create black currant liqueurs.

Black Pepper Schnapps
Hot, spicy and warming. The taste is very good. Great to sip when you are down with flu or cold, as it helps you feel much better. Blends well with other flavoured schnappses.

Blue Berry Schnapps
Has a beautiful deep blue-red colour. It´s fruity, sweet and rich - and excellent as after-dinner drink. It goes well with all types of cheese, cheesecakes, ice cream and pancakes.

Caraway Schnapps
Very aromatic, mild and smooth schnapps. Has a light golden colour and unique flavours. Serve with crayfish, marinated herring, fish, Danish smorgasbord, pork, solid meals, stews, cheese, and salads.

Cardamom Schnapps
Very aromatic schnapps with a sweet, characteristic, light pungent and warming taste. Excellent as after-dinner drink, or added to coffee. Blends very well with other schnappses.

Cherry Schnapps
Has a beautiful colour and a rich, wonderful taste with hint of almond. Serve with desserts, or add to cherry sauce and jam. Delicious after-dinner drink.

Chili Schnapps
Hot, spicy and wonderful. However - heat and taste all depends on the kind of chili pepper and alcohol (vodka, tequila, sherry) you use. Blends extremely well with lemon schnapps.

Cinnamon Schnapps
Strong, intense, sweet, spicy and very aromatic. Blend with other schnappses - or use in cinnamon rolls, pie fillings, bread, cakes, cookies, chocolate desserts, marinades and barbecue sauces.

Clove Schnapps
Strong-flavoured, very spicy, aromatic and warming schnapps with a golden colour. It’s mainly used to blend with other schnappses, or used in various dishes, barbecue sauces and mulled wine.

Coriander Schnapps
Spicy and aromatic. It’s mainly used to blend with other schnappses, or used in marinades, pickles, soups, curries, ratatouille, fish and meat dishes, stews, and barbecue sauces.

Crabapple Schnapps
Has a unique, sweet-acid taste and wonderful flavours. Serve with venison meat, other game dishes, pork, poultry, desserts, cheese and cheese cakes. Excellent as appetizer or made into liqueur.

With busy days the norm, the option to buy wine online helps to take some of your hassles away!

Buying wine online is hassle free. The shipping is a great convenience, purchasing is easy, satisfaction is guaranteed and you don’t even have to leave the comfort of your own home. Without the overhead of brick and mortar stores online wine stores are able to offer great specials and unique products (unique, like Chateau de Beaucastel Chateaneuf or classic tastes of Banfi Riserva Chianti Classico). There are many sites on the internet that sell wine so before you buy make sure to check for the following things:

Shipping - do they ship to your city and does your city allow you to receive wine? Before spending too much time browsing an Internet wine store, check out the shipping restrictions. The laws about shipping wine are involved and factors such as where the wine is being shipped to and from are determining factors. Also, sending a wine gift certificate to someone is a wonderful gift, but make certain to check the shipping requirements.

Price - ensure you are getting the best price for your wine. If you have a favorite wine or you are buying a gift and know the type of wine you want to purchase, using price-comparison sites will help you find the best price. This will also help you find an upstanding merchant.

Moreover, shoppers may be required to email or fax proof that they are at least 21 years old or provide identification upon delivery of the order.

Ordering by the half (six bottles) or full case (12 bottles) can be cost effective because most online merchants offer case discounts, sometimes up to 30 percent off. If variety is your spice of life, you can often order different types of wine to fill the case.

Now, after a quick check, you can have a convenient online wine shopping with a variety of quality goods for your taste.

I love Caesar salad.  I’ve always loved it - but I’ve recently started to eat a lot more Caesar salads and I love them.  We were at someone’s house for lunch today and they happened to have a Caesar salad and it put me in a great mood.  I’ve found that I enjoy making my own croutons for my salads.  I take pita bread and put it in the toaster in little pieces to make it crispy.  Then I wait to put the dressing on until right before we will eat it, throw on the croutons and munch away.

The one important thing to remember with this salad or with any salad is that it’s not necessarily good for you.  Salad dressings have a lot of calories.  Many people will eat a huge salad and think that they are being healthy.  In reality, they aren’t necessarily.  So, as long as you remember this, you can enjoy your salad.  I’ve certainly been enjoying my Caesar salads a lot lately!  Eat away!

But so tasty and beauty

You must admit that sometimes the table décor, the type of tableware one uses for table appointments, have decisive importance in a creating of the festive mood. So thanks to modern designers we are not short of new ideas to beautify our meal today.

Noritake Coffee Server

No dough that you can bring a touch of spring to your table décor every time you use beautiful and practical piece created by Lenox designer Louise Le Luyer or using beautiful Rosella Blue collection from Noritake that features cool, muted blue tones and a classic floral pattern. The powder blue border frames fine, white china and is rimmed with a thin, elegant platinum band that adds a touch of luxury.