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.

How To Make Own Terrarium by Good Earth Garden Centre

The Good Earth's own plant whisperer Steve teaches us how to make a terrarium, step by step!

wikipedia: A terrarium is a type of miniature ecosystem of plants. Terrariums are usually sealable glass containers that can be opened for maintenance and to access the plants inside. However, this is not essential, terrariums can also be made using other transparent materials and some are open to the atmosphere rather than being sealed. Terrariums are often kept as decorative or ornamental items in the same way as aquariums.

Closed terrariums create a unique environment for plant growth, the transparent walls allow for both heat and light to enter the terrarium. The sealed container combined with the heat entering the terrarium allows for the creation of a small scale water cycle. This happens because moisture from both the soil and plants evaporates in the elevated temperatures inside the terrarium. This water vapour then condenses on the walls of the container, and eventually falls back to the plants and soil below. This contributes to creating an ideal environment for growing plants due to the constant supply of water, thereby preventing the plants from becoming over dry. In addition to this, the light that passes through the transparent material of the terrarium allows for the plants within to photosynthesise, an important aspect of plant growth.

Jamie's Awesome Roast Turkey by Jamie Oliver

Jamie Oliver shows you the best way to prepare and roast a turkey. With a delicious flavoured butter, top stuffing tips, and safe cooking times & tempretures, this easy step-by-step guide will help you feel confident this Christmas Day.

How do you like to prepare your roast turkey? Any great tips to share? Get involved and leave a message in the comment box below -- we'd love to hear from you!

Ingredients:

• 6.5-8 kg higher-welfare turkey
• flavoured butter
• 2-4 clementines
• a few sprigs of fresh herbs
• 1 sprig of fresh rosemary
• stuffing
• 2-3 carrots
• 3 onions, peeled
• 2 sticks celery

Take your turkey out of the fridge a few hours before you are ready to put it in the oven so it has time to come up to room temperature. That flavoured butter will already be under the skin so you'll only need a few tweaks to finish it off. Halve the clementines and pop them in the cavity with a few more sprigs of fresh herbs like rosemary, bay and thyme. The fruit will steam and flavour the birds in a really lovely way. Take the fresh rosemary, pull off the leaves at the bottom then spear that through the loose skin around the cavity to hold it together and keep it from shrinking back as the turkey cooks.

Open up the neck cavity and pack as much stuffing as possible in there, then carefully pull the skin back over the cavity, tuck it under the bird and pop it in the roasting tray. If you've already made your gravy like I've done, you won't need a vegetable trivet, if not, do that now by roughly chopping the carrots, onions and celery sticks. Preheat your oven to full whack, get the turkey in the roasting tray and cover with foil. As soon as it goes in the oven, immediately turn the heat down to 180ºC/350ºF/gas 4. 

As a rough guide, you want to cook the turkey for about 35 to 40 minutes per kilogram, so a 7kg turkey will want about 4 to 4½ hours in the oven. But there are so many variables such as the sort of oven you have and the quality of your bird. Check on your turkey every 30 minutes or so and keep it from drying out by basting it with the lovely juices from the bottom of the pan. After 3½ hours, remove the foil so the skin gets golden and crispy. If you are at all worried just stick a meat thermometer in the thickest part of the breast. When the internal temperature has reached 65ºC for a good quality bird, and about 82ºC for a cheaper bird, it's ready to come out. 

Carefully put a metal skewer in the cavity and use it to lift the bird and angle it over the roasting tray so all of the juices from the cavity run out. Move the turkey to a platter then cover it with a double layer of tinfoil and 2 tea towels to keep it warm while it rests for at least 30 minutes.

Jamie’s website: http://goo.gl/31cdxb

Exclusive Wolfgang Puck Pressure Oven Prime Rib with Garlic and Herbs in 40 Minutes by SurLaTableCorp

Serves: Serves 8 to 10

Ingredients:

1 6-pound prime rib, tied
1 cup extra virgin olive oil
Kosher salt, to taste
Freshly ground black pepper, to taste
3 tablespoons fresh thyme, chopped
2 tablespoons fresh rosemary, chopped
10 cloves garlic, chopped

Procedures:

After removing the prime rib from the refrigerator, allow it to sit at room temperature for about 30 to 40 minutes to ensure even cooking.

Rub the tied prime rib with 1 cup of oil and season heavily with salt and pepper on all sides. Rub the roast with the chopped herbs and garlic on all sides,

Place the prime rib in the roasting pan on the rack provided. Cook for 45 minutes for rare, 50 minutes for medium and 55 minutes for medium well.

Remove the roast from the oven at desired temperature and let it rest for 15 minutes before slicing.

Wolfgang Puck Worldwide Inc., (c) 2010

How to Create a Patio Pond by Aquascape by Aquascape4

Now everyone can enjoy a water garden, even if you only have a balcony to enjoy outdoor living. Scott Rhodes, director of product marketing for Aquascape, highlights how easy it is to create a container water garden with the Aquascape Aquatic Patio Pond.

How to make White Chokolate by Todd's Kitchen

This video recipe will show you how to make white chocolate in your own home.

Ingredients:

50g cocoa butter
1/3 cup icing sugar
1/2 tsp powdered milk
1/2 tsp vanilla extract
Pinch of salt


Todd's Kitchen
https://www.facebook.com/toddskitchen

In this 23 minute video, you will see professional aquascaper, and founder of The Green machine- James Findley creating a planted aquarium from scratch. We'll take you step by step through the process so you can understand the technical and artistic decisions James makes at each stage.

James is using one of the most popular sized aquariums on the market- a 60 cm wide, by 30 deep, by 36 cm high, 64.8 litre ADA Cube Garden.

ADA Cube Gardens are made from low-iron, higher clarity glass, which results in a brighter, more vibrant view of your planted tank.

James is well known for creating Supertanks such as Nature's Chaos, Arizona, and Reciprocity, so it is interesting to see him planting a more average sized home aquarium.

How to Make Homemade Sausage With KitchenAid® Stand Mixer by Food Farmer Earth

All the meat that Finley uses, including for sausage making, and charcuterie items, he carefully sources from farmers he knows and trusts. How an animal is raised, fed, and treated throughout their entire life is an important part of the story, as is how the slaughtered animal is processed by the butcher, both aspects are key determinants in the final taste and quality of the products that Finley makes.

Food Farmer Earth - a journey of wide discovery about our food
http://www.youtube.com/ffe

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Visit Cooking Up a Story for more stories, recipes, photos, and complete written posts
http://cookingupastory.com