White chocolate & raspberry is one of my favourite combinations and these delicious little cups of goodness are to die for!
Heres the recipe:
10 white cookies (graham crackers, shortbread etc) crushed
3 tbsp melted butter
24 ounces of raspberries
1 cup sugar
1 cup water
White Chocolate Cheesecake:
1 sheet of unflavored gelatine OR 1 tbsp gelatine powder
1 tsp vanilla (extract or essence)
1 can (14 ounces) sweetened condensed milk
1 cup (1/2 pint) heavy whipping cream
2/3 cup water (this is to soak the gelatine sheet in OR to mix the gelatine powder with 5 mites prior to using)
1 x 8 ounce brick of cream cheese, softened
150g (5.5oz) white chocolate melts, melted
To garnish: fresh raspberries, fresh mint leaves
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Want to know how to make beautiful, marbled chocolate dessert bowls using balloons and melted chocolate? I’ll show you just how easy it is to make these eleg.
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http://www.beyondthepeel.net/2012/10/5-minute-date-night-chocolate-dessert.html Looking for a simple and fantastic dessert for date night? This 5 minute choc.
In this video, you’ll see how to make grilled pizza. The grill’s high heat develops the perfect crust, which a conventional oven just can’t touch. Watch how to make the pizza dough from scratch. Then take it to the grill, topping it with tomatoes, olives, roasted red pepper, and basil.
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Yes you can grill ribs on a gas grill! Easy steps to take your gas grill low and slow.
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1/4 cup extra-virgin olive oil $
Finely grated zest and juice of 2 lemons $
1 tablespoon dried oregano
1 tablespoon minced garlic
2 teaspoons paprika
1 1/2 teaspoons kosher salt $
1/2 teaspoon freshly ground black pepper
6 boneless, skinless chicken breast halves, about 6 ounces each
Easy tricks from Jamie Purviance to yield perfectly tender chicken breasts.
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NOTES ON CHOCOLATE:
You could use most any chocolate for this project, even candy melts, though I prefer to use a premium couverture chocolate because its relatively high cocoa butter content gives it great flow-ability and mouth-feel. Brands I most often use are Callebaut, Valrhona, and Guittard. I avoid the usual store-bought brands like Nestle and Hershey’s, as they don’t flow as well and are more waxy due to non-cocoa butter fat substitutes. They also set a lot faster, which may make it harder to pipe the entire lace piece before it hardens. You have the option of tempering the chocolate (or not) for this project. If you do not temper the chocolate, the cylinders are best eaten soon after removing them from the fridge and filling them, as untempered chocolate is more prone to wilting at room temperature.
Video by: Kat Touschner, http://katcory.wordpress.com
Music by: Kevin MacLeod, http://www.incompetech.com
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Sorry, everyone, I forgot to take a picture of myself today. I got shots of many other things around Sanur, but I forgot about the self-portrait thingy. Instead, ikan karak, or grilled and seasoned fish. They cooked this right before our eyes (never eat any street food that isn’t cooked in front of you, in Bali) and we brought it home and had it with rice vermicelli and vegetables. It was so fantastic, Rebecca insists that this become a regular Monday night ritual, which is fine with me and Sam. This street vendor, called “Swiss” for no apparent reason, is almost right across the street from IALF Bali, our school. I tried to talk to the guy grilling it, but the only English he knows is “Sorry, I don’t understand,” and the only Bahasa I know is thank you, good morning, and fish.
Wherever we go, food is a large part of the culture. Sometimes it’s confusing—the traditional Icelandic hotdog with remoulade and “hot dog sauce”—and other times it’s straightforward and universal. It’s taking me a while to get used to the Thai peppers, and I’m still challenging myself with increasingly exotic ingredients, but when it comes to putting food on a metal grid over flame, I have family all around the world.
This young guy was brushing sauce over kebabs and I had to have one. Being that I’d also had a whiskey shake at another stand, I was feeling chummy and tried to explain how grilling is one of my pastimes. Whether or not he could comprehend me, he was amenable to posing for a photo.
Started with a 5″ concrete slab, then used 43 cinder blocks, 450 used bricks, 50 fire bricks and made 2″ concrete plates for the grill support, counter-top and roof. The Argentine grill is a modified drop-in with stainless V-grate, bolted it straight to the concrete/steel structure. Burning Hickory or hardwood charcoal = awesome food !
Chef Jesse Griffiths of Austin’s Dai Due Butcher Shop and Supper Club teaches us how to perfectly grill a ribeye steak.
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Directed by: Gab Taraboulsy
Cinematography: Ryan Hase
Edited by: Alex Emanuele
2nd Unit: Nathan Sage
Production Coordinator: Amy Hatfield