Food & Drink - Recipes Blogs on Artician

Tips for staying in the campsite during a music festival - from sunscreen to BBQ sauce by john8gomes

Wed, 20 Jul 2011 06:20:28 EST

To stay at the camp is not the thing that is made for everyone. Even the idea of resting in a tent andhaving to live at the mercy of public toilets and showers is horrifying and add to that thetinned food served on plastic plates is also atrocious. But, if you choose to visit a musical festival, it often means that you have to reside in the campsite. Ad even if there are other places you can stop, like nearby hostels or motels, if you want to enjoy the event to the maximum, you should consider camping. Moreover, if you plan for some time and give in some to train your mind, you will be astonished to see that how pleasant it can be. A number ofdirectivesregarding how to care forpossessions so that your stay is enjoyable and protected are here; the directives will help you even if your tent is rugged and it is raining all through the fest.

First of all don't take too much stuff. Having less means thatyouwillloseless andalso less will be destroyed. I know there is this temptation to take some fancy clothes or expensive gadgets like iPods or music instruments, but it is wiser to take some cheaper and less valuable versions of these items. You are advised to take only those belongings that you can't live without, but would not having problem in losing them; can be an old mobile phone, common clothes and shoes. Although, you might be wearing your jewelry every day, it is still then advised not to bring it.

You are advised to make up your mind for any sort of thing. No matter how good the weather is on the day of your departure - it can change anytime. Be prepared for rain - take many plastic bags in different sizes to store things - from cell phones and maps to clothes, shoes and food. You should be prepared for rain and take as ,many plastic bags as you can along with you to store things such as cell phones and clothes, shoes and food. You can't forget your raincoat and willies. Even if it's not raining, the evening and nights can get quite chilly. Take as many blankets as you can, warm jumpers and a couple of pairs of warm socks - they can save your life! If you are opportune enough such that the weather remains warmall through the weekend, you might stillthen need some protection. You can bring some stuff with you - can food, bread, Barbecue Sauce and fruit In addition also keep in mind the sunscreen and the hat. You should take a lot of water and if possible, you should also avoid sunlight.

You should eat in a proper way. You should take care of regular meals, even if there is so much more interesting things to do and you don't actually feel hungry at all. Make preparations at home; list a few barbeque dishes that you will eat through the weekend. As you look for them you will come up with things such as BBQ Sauce and tinned food. When you look for these dishes, you will come up with list that includes things such as canned food and BBQ sauce. If you can properly store them through the event, you will relish them throughout the week. The food is highly required during that event as we sleep less and that weakens our website. Because rain and bad weather may cause infections, you should be more concerned about taking meals properly.

In addition to this make sure that you get a flag or something related to that to place it on the top of your house; this will help you in finding it easily. When you arrive, the place might be empty but as you come back after few hours, it might be full and make it tough to locate it. When you properly plan like this about the event, you will enjoy every moment of it! We only live once and it's great to try new things!

Banana Flambe by anikoky

Fri, 29 Jan 2010 02:43:11 EST

Serves 6

3 ounces semiseewt chocolate, chopped

1 tablespoon Cointreau ( or other orange-based liqueur )

2 tablespoons milk

2 tablespoons butter

1 1/2 large bananas, firm but not to green

6 fresh figs ( or dried ), stems removed [link]

2 tablespoons brown sugar

2 tablespoons brandy

1/2 cup blueberries

1 orange, zest only

6 springs or fresh mint

1/2 cup pistachios chopped

1.- Combine chocolate, contreau and milk in a small heat-proof bowl and set over a saucepan with simmering water. Stir until the chocolate is completely melted. Remove from heat.

2.- Cut the bananas in half lengthwise and then into 6 equal pieces.

3.- Melt butter in a saut pan. Lay the banana pieces, cut side down in the butter. Add the figs, sugar and orange zest. Cook over medium heat until the bananas brown on one side. Turn and raise the heat to high. Add the brandy and tilt the pan so that ti flames. Continue to cook until the flame dies. Turn the heat off and add the blueberries.

Remove the bananas to 6 equal plates.

4.- Arrange the blueberries and figs on the plate with the banana piece. Drizzel a little chocolate over each portion and garnish with the chooped pistachios and the mint leaf.

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Hope you like it and try it. If you have any questions about the recipe or changes that you can do ask me (: i will be happy.

Have you make this recipe??? sent some pictures (: i will share them (:[/b]

Marshmallow Recipe by anikoky

Fri, 29 Jan 2010 02:37:12 EST

Aks me ---> http://www.formspring.me/anikoky

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Hi there.....well i'm posting this recipe cuz here where i live is raining like hell and is very cold and i want to have some hot cocoa with mini marshmallow ....but i didn't have marshmallow at home T^T

So i search for a recipe in the internet and i found one

Well here is the recipe.....later i will submit a tutorial (:

HOME MADE MARSHMALLOW WITH FLAVOR

Ingredients:

3 packages of unflavored gelatin (.75 oz total)

1 cup of ice water

1 cup of light corn syrup

1.5 cups of white sugar

a pinch of salt (1/4 teaspoon if you are the measuring type)

1/3 cup powdered sugar (confectioner's sugar)

1/3 cup cornstarch

non-stick cooking spray

extracts and flavors ( for these, I used vanilla extract, rum flavoring, imitation butter, and peppermint extract)

coating chocolate (optional)

food coloring (optional)

Tools

Stand Mixer with balloon whisk attachment

Small saucepan with lid

Candy thermometer

13x9 inch baking pan. (I prefer glass, but other materials should work as well)

spatula (the more nonstick, the better)

aluminum foil

small mixing bowl

misc measuring spoons and cups

pizza cutter

a small shaker for dispensing powdered sugar (optional)

STEPS

1.-Pour the three packs of unflavored gelatin into the bowl of the stand mixer. To this, add half a cup of your ice water, and let the gelatin bloom while you work on the next steps.

Quick tip: For the ice water, just add a cube or two of ice to a pre-measured cup of water. When you are ready to add it to the bowl, just fish out the cubes. If necessary, pour off any excess water from the cubes melting.

2.-Pour your remaining 1/2 cup water, corn syrup, sugar and salt into your saucepan. Give it a quick stir to loosely combine the ingredients, then cover and boil on medium high heat for 3-4 minutes.

Remove the lid and clip the candy thermometer to the side of the pan. Make sure that the end of the thermometer is in the hot liquid, but not touching the bottom of the pan. Continue boiling until the mixture comes up to 240 degrees. (This is the upper end of the soft ball stage for you budding candy makers out there.) This should take from 6-9 minutes.

Immediately remove the pan from the heat, and the thermometer from the pan.

3.-Lower the whisk of the mixer down into the gelatin, and lock it down. Turn the mixer on its slowest speed, slowly pour the hot sugar mixture down the inside of the bowl to combine it with the gelatin. Be very careful, this liquid is hot and extremely sticky.

Once all of the sugar has been poured into the bowl, turn the mixer on high speed. This is going to beat for 10-15 minutes. It is done when it is nice and thick and the temperature is lukewarm.

4.-In a small bowl combine the 1/3 cup of powdered sugar with 1/3 cup of corn starch. If you have one available, add this mixture to a shaker.

Spray your 13x9 inch pan with the nonstick spray and shake in a generous amount of the powder mixture. To get the sides, cover the pan with aluminum foil and roll the pan and shake it. Do this with all 4 sides. (This is where the glass pan comes in handy by allowing you to see how well the pan is coated.) Pour any excess powder from the pan back into the bowl and reserve for later.

5.-After about 10-12 minutes of beating, the marshmallows should look nice and fluffy, and should still be fairly warm.

Now is the time to add some flavors and colors if desired.

We made butter-rum flavored marshmallows. For this, we add 2 teaspoons of imitation butter flavoring, 1 teaspoon of rum flavoring, and a half teaspoon of vanilla extract. This gives a nice, fairly strong butter rum flavor. You can add, more or less to taste. We also added several drops of yellow food coloring to give the treats a nice pale buttery color.

Quick Tip: For classic marshmallows like the ones most of us are familiar with, simply add 1 tsp of vanilla extract.

6.-When all the flavors are well mixed into the marshmallow, and the mixture has cooled down to lukewarm it is time to pour it into the pan.

Spray down your spatula with the cooking spray. Now pour and scrape your marshmallows into your powder coated dish. Try to push the mixture into all corners of the dish and then flatten the marshmallows out. You don't have to be too exact, part of the beauty of homemade marshmallows is that they don't all look the same.

Sprinkle the top of the marshmallows with more of your sugar/cornstarch mixture. Let this sit uncovered for at least 4 hours.

Now is an excellent time to lick the bowl, spatula and beaters clean ance:

7.-Flip the dish out onto a cutting mat or some parchment paper. If you covered your dish properly with the powder, the marshmallows should flop right out without much work.

Using your pizza cutter, cut strips about an inch wide across the width of the marshmallows. Dust the cut edges with more of the powder mixture to stop them from sticking. After cutting long strips, cut the strips into inch-wide pieces. Roll these around in the powdered sugar and knock off any excess.

You now have your very own homemade marshmallows.

Stored in an air-type container, they should last for 2-3 weeks. Each batch makes over 1.5 pounds.

MORE IDEAS??

So now you have the power of the marshmallow, and want to branch out farther and try more exciting ideas? There is an endless number of ideas you could play with. Here are a few more to get you started.

Key Lime Pie Marshmallows: Juice 2 Key Limes, add 3/4 of the juice before boiling. Add the remaining juice, a few drops of green food coloring, 1/2 teaspoon of vanilla extract and the zest of both limes in the flavoring step. Add graham cracker crumbs (finely crushed) to your powder mix. Cut into the shapes of slices of pie.

Chocolate Covered Strawberry Marshmallows: Add 1 and 1/2 teaspoons of strawberry flavoring and 1/2 teaspoon of vanilla extract. Add 1/3 cup cocoa to the powder mix and pipe on some melted chocolate.

What else?

Cut your marshmallows into mini marshmallows and serve in hot chocolate.

Try some cinnamon and nutmeg flavored marshmallows melted on top of your sweet potato casserole

Zinger Burgers!!! by Maha.rizvi98

Sun, 13 Sep 2009 08:40:58 EST

I LOVE ZINGER BURGERS!!!! .. I like fries.. and ketchup!!

DO U !

Almond Cookie by anikoky

Tue, 8 Sep 2009 00:14:59 EST

Almond Cookie

1/3 cup unsalted butter

1/4 cup agave ( if you don have or can't purchase agave use 1/2 cup of sugar )

1 dash vanilla extract

1 cup whole, raw almonds

1/2 teaspoon ground cinnamon

3/4 cup whole wheat pastry flour ( if u whant to use regular flour it's ok )

1/4 cup orange jiuce ( sometimes it's gonna need a little more )

grated zest of 1 whole orange

Preheat oven to 350 degrees.

1. In a small pan, mel the butter and the sugar. Let the melted butter-sugar coll to room tempeture. Add vanilla and mix until incorporated.

2. Place the almonds in a food processor and pulse to a fine meal. Be careful not to over-process them or they will turn to almond butter.

3. Add almonds, cinnamon, flour, orange juice, and orange zest to the melted butter and sugar. Stir until smooth. ( u can use a mixer )

4. Prepare the baking sheet with nonstick spary or silicone sheet. Place 2 teaspoons of the dough side-byside on the sheet ad spead into thin, elongated form, about 4" ( if you whant to have the shape of the photo i have huce a pastry bag with a star pastry tip )

5. Bake in the preheated oven until golden brown, about 10-12 minutes. The cookies should be golden brown at the edges and pale golden in the center. Allow the cookies to cool on the baking sheet before removing them.

vanilla bean flan with agave syrup and caramelized walnuts (: by anikoky

Tue, 4 Mar 2008 17:33:49 EST

well some of you want to make this delicious flan so here is the recipe (:

NOTE: for some of you that don't know what AGAVE SYRUP is : Is a sweetener commercially produced in Mexico, from several species of agave, including Agave tequilana (also called Blue Agave or Tequila Agave), and the Salmiana, Green, Grey, Thorny, and Rainbow varieties. Agave syrup is sweeter than honey, though less viscous.

Agave syrup is produced in the Mexican States of Jalisco, Michoacn, Guanajuato and Tamaulipas, according to Mexican laws pertaining to certificate of origin, although most is produced in Jalisco.

And you can get it in organic food stores or in wholes food market (:

RECIPE: Vallina bean flan

Serves 6

1 fresh vanilla bean or 1 tablespoon real vanilla extract ( i said REAL cuz the one that they sell at the market taste like alcohol )
3 extra-large eggs plus 2 egg yolks
1/2 cup firmly packed brown sugar
4 tablespoons agave syrup ( So if u don't have any agave syrup in your home you can make some sugar caramel (: )
caramelized walnuts ( recipe follows )
seasonal fresh fruit or poached dried fruit

preheat the oven yo 350 degrees.

1. Pour the milk into a 2 quart heavy-bottomed saucepan. Split the vallina bean and with the tip of the knife. Scrape all the black paste from the bean into the milk. Add the pod. Heat the milk over medium heat until the milk is very hot, with bubbles aroud the edges of the pan, but do not allow to boil. Remove from heat and let it stand 5 minutes. If you are using the vallina extract fallow the same intruction.

2. Break the eggs into a mixing bowl, add the egg yolks, brow sugar and mix thoroughly. Slowly add about a cup of the milk to the eggs, whisking as you pour; this "tempers" the eggs. Add the rest of the hot milk a little at a time to make the custard.

3. Strain the custar back into the pan trough a coarse sieve, and carefully skim off any foam from the top. Scraape the vanilla speacks out of the sieve and add back to the custard.

4. Put to tablesppons of the agave syrup ( or sugar caramel ) in the bottom of each of 6 six-ounces straight-sided ovenproof ramekins. Chill 15 minutes. Pouring carefully, divide the custar aevenly among the ramekins.

5. Set the cups in a baking dish just large enough to hold them. Very carefully pour enogh hot water into the pan to cime about one inch up the sides of the ramekins, being careful not tio splash water into the custard. Cover with foil and set the pan on the middle rack of the oven. Bake for approximately 30-35 minutes, or util the custards are form to the touch and no longer jiggly in the center.

6. Remove from the oven, take off the foil and let the custard cool in the water-filled pan. When they are cool, remove from the pan, wrap and refrigerate for up to 48 hrs.

TO SERVE: top each custar with one caramelized walnut and some fruit, if you like.

Recipe: Caramelized Walnuts

1 cup walnuts
2 tablespoons agave syrup or maple syrup, honey
1 tablespoon brown sugar

1. In a small mixing bowl, toss all the ingredients and coat them.
2. Place the nuts on a baking sheet that has been lightly oiled. Roast in a preheated 300 degrees oven until lightly browned. Check them frequently. Spread out to cool. Cool before storing.

NOTE: u can use any kind of nuts if you don't have walnuts (:

P.S. Sorry if is some typing mistakes .... i'm from mexico so i don't know to much typing (: