Martha Stewart, The Martha Stewart Show

Thursday, July 31, 2008

Love Cake

Martha Stewart, Martha Stewart Show, Martha Stewart Living

Martha Stewart Love Cake..
thanks martha

Wednesday, July 30, 2008

Chicken Very Salad Finger Sandwich

Martha Stewart, Martha Stewart Show,Martha Stewart Living

Chicken Salad Finger Sandwich Martha Stewart Thanks.

Monday, July 28, 2008

Martha Stewart Very Good Homemade Lemonade

Martha Stewart,Martha Stewart Show,Martha Stewart Living

Thans, Mark.

Sunday, July 27, 2008

Martha Stewart, The Martha Stewart Show
Ingredients
Gram Flour 150 gram
Sugar 450 gram
Ghee (clarified butter) 200 gram
Green Cardamoms 6
Edible Camphor (optional) 2 gram
Method
Take a frying pan and dry-roast the gram flour to a golden colour. Keep aside. Grind cardamoms to a fine powder. Keep covered to retain the flavour and aroma. Grind camphor to powder and keep covered to retain the aroma. (Time: about 20 minutes)
Boil sugar and water (approx. 220 ml) in a pan to make a syrup. Lower the flame to simmer and keep stirring. Slowly add the gram flour. Continue stirring, and slowly add all the ghee. Continue cooking and stirring till the mixture leaves the sides of the pan. Add the cardamom and camphor powder and mix well. (Time: About 30 min.)
Smear a deep plate or a plate with ghee. Pour in the mixture, spread and level. Leave it to cool for about 10-15 min. While still warm, cut into diamond shapes. Allow it to cool further for another 35-40 min till it comes to room temperature. Mysore Paak should be porous, light and crisp.
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Martha Stewart Super Blouse Examples

Martha Stewart, The Martha Stewart Show Super Blouse Examples.
Thanks Martha

Martha Stewart Goog Puding

Martha Stewart, The Martha Stewart Show
Ingredients

675g/ 1lb 8ozg mixed summer berries
145g/ 5 oz caster sugar
2 tblsp crème de framboise liqueur (optional)
6-8 slices of good day old bread (remove crusts)
Double cream to serve

Method

1. Place mixed berries in a saucepan with the sugar. Slowly bring to the boil over a slow heat, stir carefully. Cook for 2-3 minutes until juices run and sugar is dissolved but fruit still holds its shape. Add Liqueur if using.

2. Line a 1 ½ pint pudding bowl with some of the slices of bread. Spoon in the cooked fruit and some of the juices, leave a little of the juice to one side for use later.

3. Cover the fruit with the remaining bread. Place a plate on top of the pudding to weigh it down for at least 8 hours ideally overnight in a refrigerator.

4. Turn out the pudding and pour over the remaining juices ensuring any white bits of bread are covered. Serve with double cream.
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