Guess the Object

Update .....

Congratulations Chico. Yes, it is. Thanks for taking part.
It's so practical, economical and light.

See more photos.




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Can you guess what is this gadget used for?
Hint: Nothing to do with food.
Good luck.

Micro waved water - one MUST read

Quote:
A 26-year old guy decided to have a cup of coffee. He took a cup of
water and put it in the microwave to heat it up (something that he had
done numerous times before).
I am not sure how long he set the timer for, but he told me he wanted to
bring the water to a boil. When the timer shut the oven off, he removed
the cup from the oven. As he looked into the cup, he noted that the
water was not boiling, but instantly the water in the cup 'blew up' into
his face.
The cup remained intact until he threw it out of his hand but all the
water had flown out into his face due to
the build up of energy. His whole face is blistered and he has 1st and
2nd degree burns to his face, which may leave scarring. He also may have
lost partial sight in his left eye. While at the hospital, the doctor
who was attending to him stated that this is fairly common occurrence
and water (alone) should never be heated in a microwave oven. If water
is heated in this manner, something should be placed in the cup to
diffuse the energy such as: a wooden stir stick, tea bag, etc. It is
however a much safer choice to boil the water in a tea kettle.
General Electric's (GE) response:
Thanks for contacting us. I will be happy to assist you. The e-mail that
you received is correct. Micro waved water and other liquids do not
always bubble when they reach the boiling point. They can actually get
superheated and not bubble at all. The superheated liquid will bubble up
out of the cup when it is moved or when something like a spoon or tea
bag is put into it. To prevent this from happening and causing injury,
do not heat any liquid for more than two minutes per cup.
After heating, let the cup stand in the microwave for thirty seconds
before moving it or adding anything into it.
If you pass this on ... you could very well save someone from a lot of
pain and suffering.
Unquote:

THIS ONE NEEDS TO BE SHARED!

Chilli Spice Potatoes

Recipe extracted from Sauces from Joanna Farrow
Prep: Ten minutes, plus chilling
Serves: 4 – 6
Ingredients:
1. 2 teaspoons cumin seeds
2. One teaspoon coriander seeds
3. One red chilli, deseeded and finely chopped
4. 2 red or white spring onions, trimmed and finely chopped
5. One plump garlic clove, crushed
6. 100g (3½ oz) unsalted butter, softened
7. ¼ teaspoon sea salt
8. 2 teaspoons finely chopped parsley or coriander
9. 2 teaspoons lemon juice
10. 2 tablespoons finely snipped chives
Method:
1. Put the butter into a small bowl with the salt, parsley, chives, lemon juice and several grinds of black pepper. (Unsalted butter is best, but if you only have salted, leave out the additional salt).
2. Put the cumin and coriander seeds into a small frying pan and heat gently for about one minute until just beginning to colour. Transfer to a mortar and grind until lightly crushed.
3. Tip into a bowl and add the chilli, onions, garlic, butter, salt and parsley or coriander.
4. Beat the mixture, with a wooden spoon until evenly combined.
5. Chill or freeze the butter until you are ready to use it. If it is frozen, leave it at room temperature for 20 – 30 minutes before serving.
Footnote from Book – This is one of the most versatile butters of all, perfect for perking up plain fish and poultry or topping barbecued meat, green and root vegetables, or new potatoes. It's also a useful freezer standby for stirring into pasta dishes, soups and vegetable stews, or even a simple risotto.
………………

My method:
1. I used cumin and coriander powders since I didn't have any seeds left.
2. A fork was used to mix the ingredients together as a small portion was needed.
3. I used unsalted Lurpak butter.
4. If using fresh new potatoes, leave skin on, cook till just tender with a pinch of salt.
5. Drain and slightly break up potatoes gently with a fork. This will help the butter to infuse into the potatoes more.
6. Add butter to hot potatoes, mix well and serve.

Tomatoes with Walnut

Serves: Two
Prep: Ten minutes

Ingredients:

1. Two ripe plump vine tomatoes. Slice in half, squeeze out pulp then slice coarsely.
2. Generous pinch of sea salt
3. Dash of white pepper
4. 3 tbsp extra virgin olive oil
5. Juice of quarter of a lemon

Mix well and set aside.

Before serving at room temperature, add the following herbs and nuts, or any that you prefer.
Toss lightly.
1. Some fresh basil, mint, roughly torn
2. 6 walnut pieces, broken up into smaller pieces

Note: Mint gives this salad a refreshing taste. I used chocolate mint.

Baked Figs & Camembert With Radicchio

Recipe extracted from BBC Good Food

Serves: 6
Prep:: 15 mins
Cook: 10 - 15 mins

Ingredients:
Oil, for brushing
6 figs
200g/8ox soft goat's cheese
1 head radicchio
85g/3oz walnut pieces

For the dressing
6 tbsp olive oil
3 tbsp balsamic vinegar

Method:
6 tbsp olive oil
3 tbsp balsamic vinegar

1. Heat oven to 180C/fan 160C/gas 4.
Unless the baking sheet is non-stick, line it with foil, then brush the foil lightly with oil.
2. Cut the figs into quarters, from the top almost to the base, then arrange on the foil.
Slice the goat's cheese, and then divide between the centres of the figs. Bake for 10-15 minutes.
3. Meanwhile, whisk the dressing ingredients with some seasoning. Put a couple of good radicchio leaves on each serving plate. Remove the figs from the oven and place on the radicchio leaves, and then scatter over the walnuts.
4. Drizzle with the dressing, then serve warm or at room temperature.

……………….

My method as I was cooking only one fig.
Cooking Time five minutes or depending on your oven.

1. One tablespoon of balsamic vinegar and two tablespoon of extra virgin oil. Add a pinch of salt and beat well. Set aside.
2. I was unable to find goat's cheese thus substituted for Camembert. One thick slice over each piece of fig.
3. It takes less then five minutes for the cheese to melt.

Love ...........

"Love, having no geography, knows no boundaries." The great writer Truman Capote said it, and the loose and unpoetic translation is, we like who we like.

Garlic Chicken

1. Two pieces de-boned chicken thighs or breasts. Score lightly without cutting through the meat.
2. Six cloves of garlic - peeled but left whole
3. Quarter sprig of rosemary
4. Two and a half tsp light soya sauce
5. Two tsp olive oil
6. Dash of freshly ground white or mixed pepper
7. One tsp garlic powder

Method

1. Wash chicken and pat dry.
2. Mix all ingredients together and leave to marinate for a minimum of an hour or overnight.
3. Heat pan till smoking, add a drop of oil and twirl round the pan. Add chicken then reduce to medium heat immediately. Cook for about two minutes. Flip over once.
4. Add garlic and rosemary, continue cooking for about two minutes or depending on thickness of meat. Rotate the garlic during the cooking process to prevent burning.
5. Rest chicken for about two minutes before serving.

Note:
Adjust seasoning according to your taste and increase cooking time depending on thickness of meat.