Garden Tower Vertical Container Garden

The Garden Tower Vertical Container Garden that allows you to grow 50+ plants in just 4 square feet of space. In this episode, John will share why the Garden Tower is unique and why it is the best vertical tower garden system he has found to date. The Garden Tower will allow you to have a vegetable garden where your normally couldn't such as on a patio, balcony, deck, sidewalk or driveway.

Homemade Lemon Gumdrops by yoyomax12

These stay nice and soft and moist for days after making them and they do not get super sticky. Once you roll them in sugar they will stay non-sticky.

You can add any kind of extract and colour to these.
I may have overheated my sugar/corn syrup as it had yellowed (I will have to test my candy thermometer) and this would influence the final colour of the candy. Mine turned out kind of orange-y when I added the yellow.

The fruit pectin is what makes them gel and solidify (same stuff you use to make jam and jelly). I am not aware of any substitutes.

You could probably use a thick syrup or honey in place of the corn syrup but I've never tried it, so I can't tell you if the results will be good or not.
Some stores may sell this as "liquid glucose"

You do need a candy thermometer for this. You can determine if you have reached the "soft crack" stage by dropping a small amount of the boiling liquid into some ice water. There are photos and resources online that may help you understand this if you google "candy making stages"
Like this one:
http://candy.about.com/od/candybasics...

For those of you that will say "this has a lot of sugar in it", yes this does, this is candy.
I am not recommending that you eat this for dinner for a week. It has the same amount of sugar as the gumdrops you would buy at a store.

I'm sure you could try to put these in silicone molds to form shapes (if you don't like the cube shape), the trick would be finding small enough ones. These is very sweet and needs to be in small pieces.

Recipe:

1 cup sugar
1 cup light corn syrup
3/4 cup water
1 package (1 3/4 oz) powdered fruit pectin (I used 4.5 tablespoons).
1/2 tsp baking soda
1 1/2 teaspoons of flavoured extract (lemon, orange, cherry, peppermint etc)
1 teaspoon of citrus peel (for orange or lemon gumdrops)
Food colour (optional)
Additional granulated sugar for rolling gumdrops in after completion.

Line a 9x5" loaf pan with aluminum foil and grease the foil with butter or cooking spray.
In a large saucepan combine the corn syrup and 1 cup sugar and heat mixture on med-high, stirring constantly until it boils.
'
**note *** The original recipe calls for spraying the saucepan with cooking spray prior to adding the ingredients, it did this, but I found that it didn't make much of a difference in clean up. The sugar stuck to the sides anyway

Once boiling stir only occasionally.
Continue to boil about 9 minutes until the mixture reaches 280F (soft crack stage).
Once it has reached that temperature, take it off the heat.

While the sugar/ corn syrup is boiling you can prepare the following:
In a medium saucepan combine the water, pectin and baking soda (it will foam up a bit). Cook and stir over high heat until mixture boils (about 2 minutes, it won't take long).
I say cook it for two minutes in the video, but it takes two minutes to come to a boil, once it is at a boil, turn the heat off.

Carefully pour the corn syrup mixture in a thin stream into the pectin mixture, stirring constantly. Cook and stir one minute longer over medium high heat.

Remove from heat, add food colour, extract and citrus peel (if using it) and stir.
Pour into prepared loaf pan and let stand until firm.
Cut into squares and roll in additional sugar if desired.
I kept these in a container at room temperature.

How to Make a Tabletop Waterfall by LizardLandscapes

Learn how to make a tabletop waterfall or tabletop fountain for your indoor landscape from a lot of Polystyrene foam boards, foam cutter, Silicone Sealant, Foamcoat, acrylic paint, acrylic sealant.

Chicken and Chorizo Stew by Julie Goodwin, Thermomix Ambassador

Chicken and Chorizo Stew by Julie Goodwin, Thermomix Ambassador

Thermomix Ambassador, first ever MasterChef winner and Australia's favourite home cook, Julie Goodwin, demonstrates how to make a Chicken and chorizo stew in a Thermomix.

INGREDIENTS:

Portions4 portion(s)
2 chorizo sausages, (about 310 g), cut lengthways into halves and then into 1cm slices
40 g olive oil
600 g skinless chicken thigh fillets, cut into strips (about 1 cm x 5 cm)
1 brown onion, (about 140 g) cut into halves
1 garlic clove
1 long red chilli, deseeded
1 red capsicum,, (150 g) deseeded and roughly chopped
70 g tomato paste
400 g canned chopped tomatoes
½ tsp sea salt
¼ tsp Freshly ground black pepper
100 g dried risoni pasta
250 g liquid beef stock (see tips)

RECIPE'S PREPARATION:
1. Place chorizo and 20g of the oil into mixing bowl and cook 6 min/100°C/counter-clockwise operation/speed 1 with measuring cup removed and simmering basket on mixing bowl lid. Set aside.

2. Place remaining 20g oil and chicken strips into mixing bowl and cook 10min/100°C/counter-clockwise operation/Gentle stir setting. Set aside with the chorizo.

3. Place brown onion, garlic clove, long red chilli and red capsicum into mixing bowl and blend 5 sec/speed 10. Scrape down sides of mixing bowl with spatula, then repeat blending 5 sec/speed 10.

4. Add tomato paste, canned tomatoes, salt and pepper and cook 13 min/Varoma/speed 2 with measuring cup removed and simmering basket on mixing bowl lid.

5. Add cooked chorizo and chicken and all remaining ingredients and cook 15 min/100°C/counter-clockwise operation/Gentle stir setting with measuring cup removed and simmering basket on mixing bowl lid. Transfer to a ThermoServer and allow to ret of five minutes before serving


TIP:

Serve Chicken and chorizo stew with a green salad and fresh bread.

If you prefer a spicier stew, don't deseed your chilli.

You can make your own Meat stock concentrate in the Thermomix (see recipe below). Simply subsitute the liquid beef stock for ½ tbsp of Meat stock concentrate diluted in 250 g water.

TM meat stock concentrate: Place 300 g sinew-free meat (e.g. beef, lamb) into mixing bowl and mince 5 sec/speed 7. Set aside. Place 300 g mixed vegetables (e.g. celery stalk, carrot, onion, garlic, tomato) and 4 sprigs fresh herbs of choice into mixing bowl and chop 10 sec/speed 5. Add 150 g sea salt; 30 g red wine; 1 dried bay leaf; 4 whole cloves and; reserved meat mince and cook 25 min/Varoma/speed 2 with MC removed and TM basket on mixing bowl lid. Remove TM basket, replace MC and blend 1 min/speed 7, gradually increasing speed from speed 1 to speed 7.

VARIATION:

Gluten free version: replace the risoni with rice and ensure you purchase gluten free chorizo. Cooking time will vary depending on the type of rice used. Pre-soak brown rice overnight to reduce cooking time.

Chocolate Truffles by Kenwood

The new Kenwood Cooking Chef is the first appliance to fully combine food preparation and Induction cooking

Ingredients

50g cake trimmings
50g butter or margarine
50g caster sugar
50g icing sugar
2 tablespoons of cocoa powder
5g ground almonds
A drop of almond essence
Chocolate sprinkles
Paper sweet cases

Preparation time: 10 minutes
Cooking time: 15 minutes
Tools:  Creaming beater
Difficulty: Easy

Method

1. Crumble the cake trimmings with your fingers.
2. Place butter and sugar in the mixer bowl and mixwith the creaming beater until soft and fluffy.
3. Sieve together icing sugar and cocoa and add to the mixer bowl. Add the ground almonds and almond essence. Mix together.
4. Beat the cake crumbs into the cocoa mixture using a wooden spoon. It should be very stiff.
5. Take a small spoonful of the mixture and roll into a ball with the palm of your hand.
6. Roll each truffle in chocolate sprinkles until well coated. Then put in the paper sweet cases.

source: http://www.kenwoodworld.com

Chocolate Truffles Recipe HOW TO COOK THAT Chocolate Truffle by Ann Reardon

Is there a better gift than home made chocolate truffles? They cost you an arm and a leg at the chocolatiers and yet you can make them yourself for a fraction of the cost.

You will need your chosen truffle fillings (recipes below and demonstrated in the video) plus tempered chocolate for dipping the truffles.  If you chocolate is not in temper your truffles will be soft and melting at room temperature.

Please read this post first on what chocolate to use and how to temper chocolate.
https://www.howtocookthat.net/public_html/how-to-temper-chocolate-in-the-microwave/

Chocolate Truffles Recipe

300g (10.58 ounces) of tempered dark chocolate covered 20 truffles (6 of them in a mold and of the 14 cubes), with 90g (3.17 ounces) of chocolate left over (you need the extra so you have enough to dip the truffles).

If you make all of the fillings below you will make 71 truffles and will need 835g (29.45 ounces) of tempered chocolate for covering them.

Ginger Chocolate Truffle Recipe

Makes 12 squares of ganache filling in the size shown
3 tablespoons (45ml) cream
6 thin slices of peeled fresh ginger
100g (3.53 ounces) chocolate (milk, dark or white)

Set in a plastic container 6.5cm (2.56 inches) x 10cm (3.94 inches)
tempered chocolate for covering, see top of post for details

Chocolate transfer sheet for decorating

Chocolate Mint Truffle Recipe

Makes 7 truffles in the size shown

3 tablespoons (45ml) cream
4 fresh mint leaves
100g (3.53 ounces) chocolate (milk, dark or white)

unsweetened cocoa powder for rolling

Chilli and Sea Salt Truffle Recipe

Makes 12 squares of ganache filling in the size shown

3 tablespoons (45ml) cream
1 teaspoon crushed chilli
100g (3.53 ounces) chocolate (milk, dark or white)

Set in a plastic container 6.5cm (2.56 inches) x 10cm (3.94 inches)
tempered chocolate for covering, see top of post for details

pinch sea salt flakes for decorating

Popping Sugar Truffle Recipe

Makes 12 squares of ganache filling in the size shown

3 tablespoons (45ml) cream
100g (3.53 ounces) chocolate (milk, dark or white)

Set in a plastic container 6.5cm (2.56 inches) x 10cm (3.94 inches)
tempered chocolate for covering, see top of post for details

Coffee Truffle Recipe

Makes enough filling to pipe into 16 truffles in the size shown
3 tablespoons (45ml) cream
1/4 teaspoon instant coffee granules
100g (3.53 ounces) chocolate (milk, dark or white)
chocolate mold

tempered chocolate for covering, see top of post for details

Pistachio Chocolate Truffles

Makes 12 squares of ganache filling in the size shown3 tablespoons (60ml) cream
1 tablespoon pistachio nuts
100g (3.53 ounces) chocolate (milk, dark or white)
optional – extra 15 pistachio nuts lightly roasted and cooled to put on top of the ganache squares before dipping

Set in a plastic container 6.5cm (2.56 inches) x 10cm (3.94 inches)
tempered chocolate for covering, see top of post for details

cocoa nibs for decorating

source: https://www.howtocookthat.net/public_html/chocolate-truffles-recipe/

Infrared ray wellbeing roaster, ZAIGLE

As nonpolluting light energy, infrared rays are the rays delivering the heat of all types of light energy including the solar heat. Depending on wavelength range, infrared rays are divided into far, medium, and short infrared rays, but their efficiencies are all great

(Other than conduction and radiation, the infrared rays deliver the heat of light).

In case of short infrared rays developed recently, the heat delivery efficiency and treatment function are especially more excellent than far and medium infrared rays.

Meat
 Like boiled meat with crispy outside but moist inside, the meat does not dry, even left a long time. No smell lingers, and no oil splashes.

Seafood
Even fish (sea food) is not turned over, and the inside of fish is cooked well with drying. You can eat even the shells of shrimps.

Vegetable
Although vegetables are put a long time on the pan, they are cooked well without drying. You can eat cooked Kimchi without burning.

Other usage
It is also good to warm up food like bread for breakfast.