General kitchen advice

Kitchen Tip : Use a covered kettle or pan to boil water; it's faster and it uses less energy.

If you're eating foods out of season, it's likely that they have come a long way - try to eat food that is both locally produced and can be found at that time of year, locally!

Diet info

The Atkins’ Diet
Originating way back in the 1960s, the atkins diet has been one of the most popular weight loss systms over the last few years. Although not accepted by all scientists, it supposedly allows weight loss whilst allowing many foods that would not be part of a normal diet, such as bacon and hard cheeses.
With the atkins diet you are supposed to eat fat and protein, avoiding carbohydrates almost completely. It is referred to as a high protein, low carb, diet system.
With this diet, the foods you should avoid are processed and refined sugar, milk, white bread, starchy vegetables, white rice and white flour, including, but not limited to, cereals and pasta made from white flour.
With this diet the foods you are encouraged to eat continues to be nutrient-rich unprocessed foods such as meat, fish and poultry. You also can eat shellfish, regular full fat cheese, butter & olive oil.

Trifle (Raspberry.Custard Bowl) Recipe

	Category	Alcoholic Drink Recipes
	Views	138
	Ratings	0

Ingredients And Procedures

1/2 c Sugar

3 tb Cornstarch

1/4 ts Salt

3 c Milk

1/2 c Dry white wine

3 Egg yolks,beaten

3 tb Butter or

-margarine,softened 1 tb Vanilla

2 1/2 oz Whole blanched almonds

2 pk Ladyfingers(3oz)

1/2 c Red raspberry preserves

1 pk Frozen red

-raspberries(12oz) 1 c Chilled whipping cream

2 tb Sugar

Mix 1/2 cup sugar, the cornstarch and salt in 3-quart saucepan; gradually stir in milk and wine. Heat to boiling over medium heat, stirring constantly. Boil and stir 1 minute. Gradually stir at least half of the hot mixture into egg yolks; stir back into hot mixture in pan. Boil and stir 1 minute. Remove from heat. Stir in butter and vanilla until butter melts. Cover and refrigerate at least 3 hours. Soak almonds in hot water about 3 minutes; drain. Carefully cut almonds lengthwise in half with sharp knife. Split ladyfingers lengthwise in half; spread each half with raspberry preserves. Layer in 2-quart serving bowl 1/4 of the ladyfingers (cut sides up), 1/4 cup of the halved almonds, half of the raspberries and half of the pudding; repeat. Arrange remaining ladyfingers around edge of bowl in upright position with cut sides toward center. (It may be necessary to gently ease ladyfingers down into pudding about 1 inch so that they remain upright.) Cover and refrigerate 30 minutes. Beat cream and 2 tablespoons sugar in chilled small mixer bowl until stiff; spread ocer top of dessert. Garnish with remaining almonds and reserved raspberries. NOTE: Do not use soft-type margarine in this recipe. From: Sandee Eveland

Rate this recipe!

Post this recipe to your site

<h1>Trifle (Raspberry.Custard Bowl)</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>1/2 c Sugar <P>3 tb Cornstarch <P>1/4 ts Salt <P>3 c Milk <P>1/2 c Dry white wine <P>3 Egg yolks,beaten <P>3 tb Butter or <P>-margarine,softened 1 tb Vanilla <P>2 1/2 oz Whole blanched almonds <P>2 pk Ladyfingers(3oz) <P>1/2 c Red raspberry preserves <P>1 pk Frozen red <P>-raspberries(12oz) 1 c Chilled whipping cream <P>2 tb Sugar <P>Mix 1/2 cup sugar, the cornstarch and salt in 3-quart saucepan; gradually stir in milk and wine. Heat to boiling over medium heat, stirring constantly. Boil and stir 1 minute. Gradually stir at least half of the hot mixture into egg yolks; stir back into hot mixture in pan. Boil and stir 1 minute. Remove from heat. Stir in butter and vanilla until butter melts. Cover and refrigerate at least 3 hours. Soak almonds in hot water about 3 minutes; drain. Carefully cut almonds lengthwise in half with sharp knife. Split ladyfingers lengthwise in half; spread each half with raspberry preserves. Layer in 2-quart serving bowl 1/4 of the ladyfingers (cut sides up), 1/4 cup of the halved almonds, half of the raspberries and half of the pudding; repeat. Arrange remaining ladyfingers around edge of bowl in upright position with cut sides toward center. (It may be necessary to gently ease ladyfingers down into pudding about 1 inch so that they remain upright.) Cover and refrigerate 30 minutes. Beat cream and 2 tablespoons sugar in chilled small mixer bowl until stiff; spread ocer top of dessert. Garnish with remaining almonds and reserved raspberries. NOTE: Do not use soft-type margarine in this recipe. From: Sandee Eveland <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
     More <a href="http://www.find-a-recipe.co.uk" title="Free recipe">free recipes</a>