A transformation of our lifestyles on a national and international basis is the key to the eradication of the imbalances which demonstrate as disease. As far as cancer is concerned the replacement of burial by cremation would speed this process.
- 1 1/2 cup granulated sugar
- 1/3 cup heavy cream
- 8 small apples
Prepare baking sheet lined with parchment paper and set aside.In a large saucepan melt sugar until it turns dark amber color and all of the crystals have melted.Carefully add cream (it will bubble!) and stir until smooth.
Transfer caramel to small bowl (not too small, the apples must fit in) and leave for 5 minutes.Insert candy apple sticks (if you don't have any, you can use popsicle sticks) 1 inch deep into each apple. Dip apples into caramel, swirling to coat.
Transfer to sheet and let the caramel harden.Caramel apples are best eaten the same day.
Banana Creme Brulee
- 2 Mashed bananas
- 1 little demerara sugar
- 3 egg yolks
- 450 ml heavy cream
- 1/2 cup Sugar
- 1 vanilla pod
Put the cream and the vanilla in a medium saucepan and bring slowly to the boil.
Remove from the heat just before the cream boils.Split the pod in half and scrape out the seeds with the point of a knife.Slice the bananas thickly and divide between 8 small ramekins.
Put the egg yolks caster sugar and vanilla seeds in a mixing bowl and beat till thick and creamy.
Pour the hot milk on to the egg and sugar mixture and stir.Rinse out the milk pan dry and pour in the custard.
Heat stirring slowly and almost constantly until the mixture thickens.There are a couple of things to bear in mind: if you make certain that the spoon gets right into the corners of the pan you run less risk of the custard curdling and on no account let the mixture boil otherwise the custard will scramble.
Pour the custard through a sieve into the little dishes filling them right to the top.Set aside to cool then refrigerate overnight.Dust the top of each custard with a thin layer of demerara then place under a very very hot grill for a few seconds until the sugar melts to a shiny caramel.Leave to cool and harden.Makes 8
Chocolate Quark Cake
- 1/2 teaspoon baking powder
- 2 ounces bittersweet chocolate, coarsely chopped
- 3/4 cup (1 ½ sticks) butter, slightly softened, cut into tablespoons
- 1 1/4 cups (2 ½ sticks) butter, softened
- 1 3/4 cups cake flour
- 1/2 cup unsweetened black cocoa powder,
- 5 large eggs, separated
- 6 tablespoons all-purpose flour
- 1 1/4 cups heavy cream
- 1 teaspoon instant espresso (or Starbuck's Via Coffee)
- 1/2 teaspoon Instant espresso powder (or Starbuck's Via Coffee)
- 1 cup quark
- 1/4 teaspoon salt
- 1 2/3 cups sugar
- 2 1/2 cups sugar
- 2 oz unsweetened chocolate, coarsely chopped
- 6 1/2 ounces unsweetened chocolate, finely chopped
- 1 tablespoon vanilla extract
- 1 1/2 teaspoons vanilla extract
- 1/2 cup boiling water
- 1 whole egg
To make the frosting:In a medium-size pan, heat the cream and sugar. Stir until the sugar has dissolved.
Add the chocolate & espresso powder and stir until it is thoroughly melted.
Remove from the heat, cover, and let cool for about 10 minutes or at least to room temperature.Using a mixer, mix the butter on medium-high speed until it is smooth and creamy.Turn the mixer to medium-low and add half of the chocolate mixture along with the vanilla.
Add the remaining chocolate mixture and mix until smooth and creamy. Set aside until it hardens slightly, to become a spreadable consistency, 1 to 2 hours. (Or, you can refrigerate the frosting for about 30 minutes, or until it becomes thickened and spreadable. Bring it to room temperature before frosting.)To make the cake:Preheat the oven to 350*Generously grease three 9-inch round cake pans.
Cut a piece of waxed paper to fit the bottom of each pan and place inside the pans. Grease the waxed paper, and dust the pans with cocoa powder until well coated. Set aside.In a small heatproof bowl, pour the boiling water over the 1/2 cup cocoa. Stir until the mixture is very smooth, and set aside to cool.Melt the chocolate in a double boiler. Stir occasionally until smooth.
Remove from the heat.Into a medium-size bowl, sift together both flours, the baking powder, and salt. Set aside.In a bowl, beat the butter until smooth and creamy, (about 5 minutes).
Add 2 1/4 cups of the sugar and beat until well blended, (about 5 minutes). Beat in the whole egg and egg yolks, one at a time. Beat in the cooled cocoa mixture until very smooth, scraping down the sides as you go. Turn the mixer to medium-low and add the melted chocolate, beating until well incorporated.
Add the vanilla.Turn the mixer to low and add half the dry ingredients. Then add the quark, mix well, and add the rest of the dry ingredients. Beat until smooth and creamy, 2 to 3 minutes.In a bowl, using clean beaters, beat the egg whites at high speed. When frothy, add the remaining 1/4 cup sugar and continue beating until the egg whites form stiff peaks, 5 to 6 minutes.Using a large rubber spatula, fold about 1 cup of the chocolate mixture into the egg whites. Then gently fold that mixture back into the chocolate mixture, just until the egg whites are well incorporated. Do not over mix. Distribute the batter evenly among the pans, and bake in the center of the oven for 20 to 25 minutes. Do not over bake.Cakes are done when the tops are just beginning to crack and a toothpick inserted into the center comes out with a few crumbs clinging to it.
Let cool on a rack for about 15 minutes.
- 1 Avocado peeled, rubbed with lemon and sliced 1/2 inch thick
- Cocktail or chili sauce
- Sweet paprika
Cut an avocado in half and remove pit. Thaw or cook shrimp.
Drain shrimp well and put in avocado halves and arrange the rest around the avocados.
Place a dollop of mayo on the plate.
Place a splash of cocktail sauce on top of mayo.
Sprinkle everything lightly with paprika.