zen2 - User contributions [en]

Apple Tarte Tatin

2011-04-30T19:53:26Z

60.234.148.95: Created page with '*5 Braeburn apples, peeled, cored, cut into quarters *1 lemon *75g Mainland butter, diced, plus 1 tbsp, melted *200g Homebrand sugar *4 sheet puff pastry #Preheat the oven to 200…'

*5 Braeburn apples, peeled, cored, cut into quarters
*1 lemon
*75g Mainland butter, diced, plus 1 tbsp, melted
*200g Homebrand sugar
*4 sheet puff pastry
#Preheat the oven to 200C.
#Cover the apples with water and a squeeze of lemon juice.
#Place the sugar and butter in a small frying pan (the one in which you will bake the tart) and place over medium-high heat.
#Melt the sugar and butter together and allow the sugar to caramelise to a toffee colour.
#Arrange the apples in a tidy pattern on top of the caramel.
#Use a cutter or knife to create a circle out of the puff pastry which is slightly bigger than the pan used for the tart.
#Place the pastry over the top of the apples and tuck the edges down inside the pan.
#Brush the top of the pastry with the melted butter and use a knife to create small holes for the steam to escape.
#Place in the oven for 15-20 minutes or until pastry is puffed and golden.
===Tips===
*Peel apples a day in advance to dry them out.
*Bring the tatin up to the caramel stage on the stove top before putting in the oven.
*Use the back of a spoon to tighten the pastry around the the outside of the apple.

Lemon Frosted Lemon Cake

2011-03-05T21:38:45Z

60.234.148.95: Created page with '===Ingredients=== *1 cup (226 grams) unsalted butter, room temperature *1 cup (200 grams) granulated white sugar *4 large eggs *1 teaspoon pure vanilla extract *Zest of 1 large l…'

===Ingredients===
*1 cup (226 grams) unsalted butter, room temperature
*1 cup (200 grams) granulated white sugar
*4 large eggs
*1 teaspoon pure vanilla extract
*Zest of 1 large lemon (outer yellow skin of lemon)
*2 cups (260 grams) all purpose flour
*2 teaspoons baking powder
*1/4 teaspoon salt
*1/4 cup (60 ml) fresh lemon juice
===Lemon Frosting:===
*1 cup (115 grams) confectioners' (powdered or icing) sugar, sifted
*2 tablespoons fresh lemon juice
===Directions===
#In the bowl of your electric mixer (or with a hand mixer) beat the butter and sugar until light and fluffy and pale in color (about 3 minutes).
#Add the eggs, one at a time, mixing well after each addition.
#Beat in the vanilla extract and lemon zest.
#Sift together the flour, baking powder and salt and then add to the batter along with the lemon juice. Mix only until incorporated.
#Pour the batter into the prepared pan, smoothing the top with an offset spatula.
#Bake about 40 - 45 minutes, or until a toothpick inserted in the center comes out clean.
#Place on a wire rack to cool, then gently remove the sides of the pan.
===Lemon Frosting:===
#In a bowl, combine the sifted confectioners' sugar with the 2 tablespoons lemon juice.
#(You want the icing to be thicker than a glaze but still thin enough that it will just run over the sides of the cake.
#If not the right consistency add more lemon juice or powdered sugar, accordingly.)
#Pour the frosting over the top of the cake, allowing the icing to drip down the sides.
#Let the icing set before covering.
*This cake will keep for several days in an airtight container.

Hopia Recipe

2010-12-29T06:27:59Z

60.234.148.95: /* Dough 1/dough 2 */

==Ingredients==

==Mung Paste==
*1/4 butter
*1 can condense milk
*mung beans

==dough 1==
*4 cups flour
*1 cup oil
*1 cup water

==dough 2==
*2 cup flour
*1 cup oil

==Directions==

==Mung Paste==
* boil with 2 cups of water and add 1 can of condense milk, 1 cup sugar, and 1/4 butter

==Dough 1/dough 2==

#Mix all ingredients in a container Set aside
#roll dough 1 and flatten and spread dough 2 on top of dough 1.
#roll it up in a baking paper and put aside(chiller)
# Beat 2 eggs and set aside.
# Take the logs and cut each log into 5 or 6 parts.
# Flatten each part and spread the mung filling over the middle of the dough.
# Fold ends and pinch into a ball.
# Invert the ball (so that the pinched end is at the bottom) onto a cookie sheet then flatten the top by patting ever so slightly.
# Brush the top with the beaten eggs.
# Bake at 375 F for 20-30 minutes.

Fried Camembert Recipe

2010-11-27T22:05:41Z

60.234.148.95:

Ingredients
Ingredients

*4 ounces Camembert cheese
*1 egg
*1/2 cup fine bread crumbs
*3/4 cup sesame seeds
*3 cups vegetable oil for frying
*1/2 cup flour
*4 lettuce leaves
*1/2 cup whipping cream
*2 tbs. creme fraiche
*2 tbs. cranberry sauce
*Several sprigs parsley
===How to make Fried Camembert===
#Cut chilled cheese in 6 equal wedges. In a shallow bowl, beat egg.
#On a sheet of wax paper, mix bread crumbs and sesame seeds.
#Dip each cheese wedge in egg and turn to coat. Roll cheese in crumb mixture to coat.
#If preparing ahead, cover and refrigerate now until ready to cook.
#In a heavy saucepan, heat about 2 inches of oil to (190 degrees C).
#Fry the Camembert 3 minutes, or until golden brown, then drain.
#Wash and shake the lettuce leaves dry, and arrange on individual plates.
#Beat the cream very stiff, and mix with the creme fraiche and 2 tablespoons of the cranberry sauce.
#Place a dollop of cranberry cream on the lettuce leaves.
#Wash and pat the parsley dry, dip briefly into the oil, and drain.
#Lay the Camemberts on the lettuce leaves, garnish with the parsley.

Lemon Meringue recipe

2010-09-17T19:04:45Z

60.234.148.95: /* Ingredients */

===Ingredients===
* 1 can eagle brand or any brand condensed milk
* 3 eggs separted
* 1/4 cup lemon juice
* 1 9 inch regular pie shell
* 1 teaspoon lemon zest
* 1/4 cup caster sugar
* 1 teaspoon vanilla
* few drops yellow flavoring (optional)

===How to make it===
* Preheat oven to 375 (190c)
* Prick pie shell with fork on bottom and bake until light brown. Remove from oven and let cool ten minutes.
===For Filling:===
* Separate eggs, placing whites in clean,small mixing bowl.
* In medium bowl, mix condensed milk, egg yellows, lemon juice, food color and zest,
until well blended and thickened (just a few minutes should do it as lemon juice "cooks" custard.)
* Pour lemon mixture into pie shell.

===For Meringue:===
* With mixer, beat egg whites until they form soft peaks.
* Add sugar and vanilla and beat until nice shiny stiff peaks form.
* Spread meringue over pie with spatula, pressing lightly and lifting to make nice peaks.
* Place in 375 oven and bake until peaks are golden brown.
* Remove from oven and place on rack to cool.
* You can refrigerate about 20 minutes to cool down further.
* Refrigerate leftovers if there are any.

Bazaar Guide bzr

2010-07-21T20:19:26Z

60.234.148.95: /* To create a linked copy to the current directory */

==Centralized Trunk==
This method requires a server to hold the truck.
===Setup the server for the trunk===
====Set up the branch====
<pre>
bzr init-repo --no-trees sftp://chris@orac/media/raid/Development/bzr
</pre>

====Set up the Repository====
<pre>
bzr init sftp://chris@orac/media/raid/Development/bzr/cf
</pre>

====Checkout the Repository====
<pre>
bzr checkout sftp://chris@orac/media/raid/Development/bzr/cf .
</pre>

====Add Files and Commit====
Now add your files to this directory then commit them to synchronise with the server
<pre>
bzr add
bzr commit -m "Initial Load"
</pre>
===Usage===
Once it is set up on the clients all you need to do is:
====To create a linked copy to the current directory====
Only do this once
<pre>
bzr checkout sftp://chris@orac/media/raid/Development/bzr/cf .
</pre>

====Commiting work====
Once this has been done edit as normal,once you are happy with the changes
<pre>
bzr commit
</pre>
will commit changes to the client and server automatically.
====Latest Version from Server====
To ensure you have the latest version from the server
<pre>
bzr update
</pre>
===List commits===
<pre>
bzr log
</pre>
===Revert to a previous commit===
<pre>
bzr revert -r 4
</pre>
where 4 is the version number you got from the bzr log

===Problems===
If you get Conflict Detected type error try
<pre>
bzr resolve --all
</pre>

Contractor Financials Development

2010-07-17T22:02:56Z

60.234.148.95: /* Install Yii */

==Preliminaries==
Apache must have rewrite enabled to allow for tidy URLs: [[Enable_Apache_Rewrite_via_htaccess#2nd_Method]]

==Install Yii==
Now we can get the latest version of the Yii Framework. For development I'm installing it to ~/Network/Apps/WebDev
Next what we will do is create a soft link called "current" to that release folder that way if we change the Yii Framework version, we can do so just updating the sym link
<pre>
sudo ln -s /home/nitrous/orac/software/WebDev/yii-1.x.xxxx yii
</pre>

===Yii Skeleton===
<pre>
mkdir /var/www/cf
cd /var/www/cf
../yii/framework/yiic webapp /var/www/cf
</pre>
*Edit /var/www/cf/protected/config/main.php where it says // uncomment the following to use a MySQL database
<pre>
''db'=>array(
'connectionString' => 'mysql:host=localhost;dbname=cf',
'emulatePrepare' => true,
'username' => 'root',
'password' => '********',
'charset' => 'utf8',
),
</pre>
*Add User Management Module
<pre>
cd protected
mkdir modules
cd modules
wget http://www.yiiframework.com/extension/yii-user-management/files/User_Management_Module_0.5.tar.bz2
tar xvf User_Management_Module_0.5.tar.bz2
</pre>
Follow instructions in protected/modules/user/docs/InstallTutorial.txt
*Enable tidy URLSs: edit /protected/config.main.php and look for "// uncomment the following to enable URLs in path-format" and uncomment it.
*To enable Gii add the following to protected/config/main.php
<pre>
'modules' => array(
...
'gii'=>array(
'class'=>'system.gii.GiiModule',
'password'=>'pick up a password here',
)
</pre>

==Database==
*Create cf database
**address
**business
**cashbook
**sales_tax_rate
**sales_tax_type
**to_from
**transaction_category
**transaction_reference

===Points to Note===
#Yii is case sensitive, so start tables with lower-case and create model in Yii with a lowercase too (from skelton returning lowercase table names)

===Create Modules===
*http://localhost/cf/index.php/gii
*Create module eg business
*Create model for module eg:
**table name: business
**model class: Business
**model path: business.models
*Create CRUD for module eg:
**Model class: business.models.Business
**Controller ID: business/Business
*Add business module, edit /protected/config/main.php and add business under modules

===Edit Models===
====public function relations()====
<pre>
public function relations()
{
return array(
'created_by'=>array(self::BELONGS_TO, 'User', 'created_by_ID'),
'modified_by'=>array(self::BELONGS_TO, 'User', 'modified_by_ID'),
'sales_tax_type'=>array(self::BELONGS_TO, 'Sales_tax_types', 'sales_tax_type_ID'),

);
}
</pre>
====public function rules()====
<pre>
public function rules()
{
return array(
array('tax_code', 'required'),
array('tax_code', 'length', 'max'=>64),
array('tax_description', 'required'),
array('tax_description', 'length', 'max'=>256),
);

}
</pre>
====public function safeAttributes()====
<pre>
public function safeAttributes()
{
return array('title', 'content', 'status', 'tags');
}
</pre>

===RBAC Authorization===
RBAC table scheme it can be found at /framework/web/auth/schema.sql

Add this to config/main.php
<pre>
'authManager'=>array(
'class'=>'CDbAuthManager',
'connectionID'=>'db',
),
</pre>

Carrot Cake recipe

2010-06-26T19:10:58Z

60.234.148.95: Created page with '===Ingredients=== *1 cup (100 grams) pecans or walnuts, toasted and coarsely chopped *3/4 pound (340 grams) raw carrots (about 2 1/2 cups finely grated) *2 cups (260 grams) all-p…'

===Ingredients===
*1 cup (100 grams) pecans or walnuts, toasted and coarsely chopped
*3/4 pound (340 grams) raw carrots (about 2 1/2 cups finely grated)
*2 cups (260 grams) all-purpose flour
*1 teaspoon baking soda
*1 1/2 teaspoons baking powder
*1/2 teaspoon salt
*1 1/2 teaspoons ground cinnamon
*4 large eggs
*1 1/2 cups (300 grams) granulated white sugar
*1 cup (240 ml) safflower, vegetable or canola oil
*2 teaspoons pure vanilla extract

====Note:=== For a moister carrot cake, add 1/2 cup of crushed pineapple (well drained) or applesauce to the batter when you add the oil and vanilla extract. You may have to bake the cake a few minutes longer.
===Cream Cheese Frosting:===

1/4 cup (57 grams) unsalted butter, room temperature

8 ounces (227 grams) cream cheese, room temperature

2 cups (230 grams) confectioners (powdered or icing) sugar, sifted

1 teaspoon (4 grams) pure vanilla extract

finely grated lemon zest of one lemon

Garnish: (Optional)

1 cup (100 grams) toasted and finely chopped walnuts or pecans

===Direction===
#Preheat oven to 350 degrees F (180 degrees C) and place rack in center of oven.
#Butter or spray two - 9 x 2 inch (23 x 5 cm) cake pans
and line the bottoms of the pans with a circle of parchment paper.
#Toast the pecans or walnuts for about 8 minutes or until lightly browned and fragrant.
#Let cool and then chop coarsely.
#In a separate bowl whisk together the flour, baking soda, baking powder, salt, and ground cinnamon.Set aside.
#In bowl of electric mixer (or with a hand mixer), beat the eggs until frothy (about 1 minute).
#Gradually add the sugar and beat until the batter is thick and light colored (about 3 - 4 minutes).
#Add the oil in a steady stream and then beat in the vanilla extract.
#Add the flour mixture and beat just until incorporated.
#With a large rubber spatula fold in the grated carrots and chopped nuts.
#Evenly divide the batter between the two prepared pans and bake 30 to 40 minutes or until a toothpick inserted in the center comes out clean.
#Remove from oven and let cool on a wire rack.
#After about 5 -10 minutes invert the cakes onto the wire rack, remove the pans and parchment paper, and then cool completely before frosting.

===Cream Cheese Frosting:===
#In bowl of electric mixer (or with a hand mixer), beat the cream cheese and butter, on low speed, just until blended with no lumps.
#Gradually add the sifted powdered sugar and beat, on low speed, until fully incorporated and smooth.
#Beat in the vanilla extract, and lemon zest.

Apple Popover Recipe

2010-05-28T21:51:56Z

60.234.148.95: Created page with '===Ingredients=== *2 large apples (about 1 lb. total), peeled, cored, and cut into 1/4 inch slices *2 tablespoons (30 grams) unsalted butter *2 - 3 tablespoons granulated white s…'

===Ingredients===
*2 large apples (about 1 lb. total), peeled, cored, and cut into 1/4 inch slices
*2 tablespoons (30 grams) unsalted butter
*2 - 3 tablespoons granulated white sugar
*1/4 teaspoon ground cinnamon
===Batter:===
*3 large eggs
*1/2 cup (120 ml) milk
*2 tablespoons (30 grams) unsalted butter, melted
*1 teaspoon pure vanilla extract
*1/2 cup (65 grams) all-purpose flour
===Directions===
#Preheat the oven to 425 degrees F (220 degrees C) and place the rack in the center of the oven.
===FOR THE APPLES:===
#In a large 9- or 10- inch (23 or 25 cm) heavy nonstick ovenproof skillet melt the butter.
#Add the sliced apples, sugar, and cinnamon and sauteed the apples until tender.
===FOR THE POPOVER BATTER:===
#In your food processor or blender place all the batter ingredients.
#Process for about 45 - 60 seconds, scraping down the sides of the bowl as needed.
#Once the batter is completely smooth, pour over the apples.
#Bake for about 20 minutes or until the popover is puffed and golden brown
#Do not open the oven door until the end of the baking time or it may collapse.
#Serve immediately with a dusting of confectioners sugar and softly whipped cream.

Upgrading Ubuntu Server Orac

2010-05-14T08:40:14Z

60.234.148.95: /* RAID / RAID5 */

==Screen / Monitor Resolution==
-First problem after installing nvidia driver was 640x480 resolution. Eventually fixed this with
<pre>
sudo displayconfig-gtk
</pre>
and changing the screen to LCD 1024x768.
Prior to this I installed envyng-gtk to get the latest nvidia driver, but I probably didn't need to.

==VMware Server==
Installed VMware server with serial
<pre>
VMware Server 2 for Linux A0425-FF72N-U3436-4CPCX
</pre>

==RAID / RAID5 ==
First tried using evms as used previously to create/maintain the RAID. This broke everything, and I had to remove/uninstall theis from the root prompt on the recovery console.

Successfully recreated the RAID installing and using mdadm
<pre>
sudo mdadm --assemble --scan
</pre>
This will attempt to locate any existing RAIDs
Then added
<pre>
/dev/md0 /home/n2o/data ext3 defaults 0 2
/dev/sdc1 /home/n2o/data/tera ext3 defaults 0 2
</pre>
to /etc/fstab (adding in the 1TB hard drive while I am at it)

In 10.04 I created a new RAID5 array.
In order to get it to mount after a reboot (and adding it to fstab) I had to do the following
<pre>
sudo mdadm --examine --scan --config=mdadm.conf >> mdadm.conf
</pre>

==Samba==
Hardy is a bit different to previous versions for sharing folders.
<pre>
sudo apt-get install samba smbfs
</pre>
Don't really need smbfs, but what the heck).

Create the users for the system, add them to user group user (not necessary, but could make things easier in the future). Use the following user IDs for each user to pick up the previous permissions
*1001 chris
*1002 mina
*1003 bener
*1004 mark
*1005 almina

Add these users to samba
<pre>
sudo smbpasswd -a chris
</pre>
for each user.

In 10.04 I also had to add the following in /etc/samba/smb.conf
<pre>
follow symlinks = yes
wide links = yes
unix extensions = no
</pre>

==Tuning==
*Adjust [[Ubuntu_Linux_Virtual_Memory_Swappiness | swap file settings]]

Mixed Berry Crepes With Light Berry Sauce Recipe

2010-03-24T02:09:16Z

60.234.148.95: Created page with '===Mixed Berry Crepes With Light Berry Sauce=== ===Ingredients=== * 1 1/3 c fresh raspberries or frozen raspberries . * 2/3 c sliced fresh strawberries or frozen strawberries . *…'

===Mixed Berry Crepes With Light Berry Sauce===
===Ingredients===
* 1 1/3 c fresh raspberries or frozen raspberries .
* 2/3 c sliced fresh strawberries or frozen strawberries .
* 2 tsps honey .
* 8 ready made crepes .
* 2/3 c fresh blueberries or frozen blueberries .
* 3/4 tsp lemon zest .
* 5 oz cream cheese, softened .
* 2/3 c fresh blackberries or frozen blackberries .
* toasted & finely sliced macadamia nuts (optional) .
* 1 tsp fresh lemon juice (not the bottled kind) .
* 2/3 c sugar .
* 1 tbsp fresh lemon juice (not the bottled kind)
===Directions===
#Place sugar, berries & lemon juice in medium saucepan.
#Heat over med-heat/flame, stirring carefully, until mixture boils & sugar is dissolved (about 5 mins).
#Remove from heat; allow this to cool slightly.
#While berry mixture is cooking or cooling: In a medium mixing bowl, stir this together cream cheese, honey & lemon zest until thoroughly mixed; set aside.
#Place 2 crepes on serving plate; spoon 1 tbsp cream cheese mixture & sliced macadamia nuts, if using, down the center of each crepe.
#Spoon approximately 1/4 c berry mixture over cream cheese.
#Fold 2 sides of each crepe up & turn over to form roll.
#Repeat with remaining crepes, cream cheese mixture & berry sauce.
**Replace cream cheese mixture with whipped cream.
*Allow berry mixture to cool before assembling.

Siopao Asado

2010-01-30T19:46:02Z

60.234.148.95: New page: Ingredients: Dough: 2 cups warm water 2 ½ tbsp sugar (added to yeast mixture) ½ cup sugar (added to the flour mixture) 1 pouch dry yeast 5 cups all purpose flour 1 ¼ tbsp baking ...

Ingredients:

Dough:

2 cups warm water

2 ½ tbsp sugar (added to yeast mixture)

½ cup sugar (added to the flour mixture)

1 pouch dry yeast

5 cups all purpose flour

1 ¼ tbsp baking powder

6 tbsp shortening

Asado Filling:

2 lbs pork, chopped into small pieces

3 tbsp lard or shortening

2 tbsp garlic, minced

1 large onion, minced

2 tbsp cornstarch, diluted in 1/4 cup water

4 tbsp soy sauce

4 tbsp sugar

3 tbsp oyster sauce

1 tbsp hoisin sauce

Watch the cooking video:

Cooking procedure:

1. Cook the Asado filling

1.1 Heat the shortening in a pan

1.2 Saute the garlic and onions

1.3 Put-in the pork and cook until the color of the outer part turns light brown

1.4 Add the soy sauce, oyster sauce, hoisin sauce, and sugar then mix well. Simmer for
40 minutes

1.5 Put in the corn starch (diluted in water) and mix until the texture of the sauce becomes
thick then set aside

2. Make the dough

2.1 Place warm water in a bowl then add the yeast and sugar and mix well.
Leave the mixture for 10 to 15 minutes

2.2 In a mixing bowl, put-in the flour, baking powder, shortening (or lard), and the yeast-
sugar-water mixture then mix well (bubbles should have formed on top by then).

2.3 Knead the combined mixture until the texture of the dough becomes fine. Let the dough
rise by setting it aside for at least an hour (place in the mixing bowl and cover the top ).

2.4 Knead the dough again then cut into individual slices (this will be the dough per
individual siopao).

3. Flatten the dough until a round shape is formed using a rolling pin.

4. Put the asado filling on the middle of the flattened dough and wrap. (refer to the video for the technique if interested)

5. Place the siopao in a steamer and steam for 15 minutes.

6. Serve hot. Share and enjoy!

Balti Fish Curry

2010-01-09T01:05:29Z

60.234.148.95: New page: ===Ingredients=== *900 g thick fish fillets and cut into large chunks *2 fresh bay leaves *2/3 c ghee or veg. oil *2 large onions chopped *1/2 tbs salt *2/3 c water *fresh cilantro ===Ma...

===Ingredients===
*900 g thick fish fillets and cut into large chunks
*2 fresh bay leaves
*2/3 c ghee or veg. oil
*2 large onions chopped
*1/2 tbs salt
*2/3 c water
*fresh cilantro
===Marinade===
*1/2 tbs. garlic and ginger paste
*1 fresh green chilli,seeded and chopped
*1 tsp ground cumin
*1 tsp ground coriander
*1 tst ground turmeric
*1/4 1/2 tsp chilli powder
*1 tsp water salt

===To make the marinade===
*Mix all the marinade ingredients to make a paste.
*Add the fish chunks and smear with the marinade.
*Tuck the bay leaves underneath, cover and let to marinate in the fridge for at least 30 minutes up to 4 hours.
===Direction===
*Remove the fish from the refrigerator 15 minutes before you intend to start cooking.
*Melt the ghee in a kahari,wok or large skillet over medium-high heat.
*Add the onions, sprinkle with the salt, and cook, stirring frequently for 8 minutes, or until very soft and golden.
*Gently add the fish and bay leaves to the pan and stir inwater.
*Bring to boil, then immediately reduce the heat and cook the fish.
*Spooning the sauce over the fish and carefully moving the chunks around, for 4-5 minutes, or until they are cooked through and the flesh flakes easily.
*Adjust the seasoning, if necessary, and garnish with cilantro sprigs

Creamy Seafood Ravioli

2009-12-26T22:17:57Z

60.234.148.95:

<div style="column-count:3;-moz-column-count:3;-webkit-column-count:3">
===Pasta===
* 2 cups flour
* 3 eggs
* 1 tbs. olive oil
* 1 egg yolk, extra
===Filling===
* 100 g scallop finely chopped
* 50 g butter,softened
* 3 cloves garlic finely chopped
* 2 tbs. chopped fresh flat-leaf parsley
* 100 g raw prawn meat, finely chopped
===Sauce===
* 60 g butter
* 1/4 c flour
* 1 1/2 c milk
* 300 ml cream
* 1/2 c white wine
* 50 g parmesan cheese grated
* 2 tbs chopped fresh flat-leaf Parsley
</div>

===Directions===
#Sift the flour and a pinch of salt into a bowl and make a well.
#Whisk the eggs, oil and 1 tbs. water in a jug, add gradually to the flour and mix to a firm dough.
#Gather into a ball. (This can also done in food processor.)
#Knead on a lightly floured surface for 5 mints., or untill smooth and elastic.
#Place in lightly oiled bowl, cover with plastic wrap and set aside for at least 30 mints.
#For the filling, Stir together the butter, garlic, parsley,scallops and prawn meat in a bowl, set aside
#Roll out a quarter of the pasta dough at a time on lightly floured srface, or use a pasta machine, until very thin (each portion should be roughly 10 cm/4 inches wide when rolled.)
#Place 1 tsp. of filling at 5 cm(2 inch) intervals down one side of each strip.
#Whisk the extra egg yolk with 3 tbs. of water.
#Brush along one side of the dough and between the filling.
#Repeat with the remaining filling and dough.
#Press the edges together firmly to seal.
#Cut between the moulds with the knife or fluted pastry cutter.
#Cook batches in a large pan of rapidlyboiling water for 6 mints.
#Drain well and return to the pan to keep warm.
#For the sauce, melt the butter in a pan over low heat.
#Stir in the flour and cook for 1 mint. or until pale and foaming.
#Remove from the heat and gradually stir in the combined milk,cream, and white wine.
#Return to the heat and stir constantly until the sauce boils and thickens.
#Reduce the heat and simmer for 2 mints.
#Add the parmesan and chopped parsley and stir
#Season to taste.
#Remove from the heat, add to the ravioli in the pan and toss gently to coat.

Yummy Lemon Cake

2009-12-06T19:31:58Z

60.234.148.95: New page: ===INGREDIENTS=== *Grate rind off 2 lemons: *1 cup Soya oil or similar *2 eggs *1 3/4 cups sugar ===Beat, then add:=== *1/2 teaspoon salt *1 cup plain yoghurt *3 teaspoon lemon juice *2 cu...

===INGREDIENTS===
*Grate rind off 2 lemons:
*1 cup Soya oil or similar
*2 eggs
*1 3/4 cups sugar
===Beat, then add:===
*1/2 teaspoon salt
*1 cup plain yoghurt
*3 teaspoon lemon juice
*2 cups flour
*2 tea spoons baking powder
===DIRECTIONS===
#Mix & place in large oiled tin.
#Bake 180 C for 40 - 50 minutes till knife comes out clean & edges pulling away from sides of pan.
#Should be a light golden colour.

*No icing needed. Just dust with icing sugar if desired.

Subtitle srt in Windows Media Player

2009-11-30T19:27:45Z

60.234.148.95: New page: Tried to play an mkv in WMP but it wouldn't play the srt subtitles.Thiswasfixed by installing VobSub http://www.free-codecs.com/DirectVobSub_download.htm

Tried to play an mkv in WMP but it wouldn't play the srt subtitles.Thiswasfixed by installing VobSub http://www.free-codecs.com/DirectVobSub_download.htm

CARROT CAKE

2009-10-26T08:06:50Z

60.234.148.95: /* Frosting: */

===Ingredients===
*1 c. drained crushed pineapple
*3 eggs
*3 c. flour
*2 c. grated carrots
*1 c. chopped walnuts
*1 1/2 c. corn oil
*1/2 tsp. salt
*1 1/4 tsp. cinnamon
*2 tsp. vanilla
*3 tsp. baking soda
===Directions===
#Combine all ingredients and stir until mixed.
#No mixer is required, just stir.
#Bake in ungreased pans at 350 degrees or until done (check with toothpick).
#Makes 13"x10" cake or 3 (9") round pans.
#This cake freezes well and stays moist.
#Frost with cream cheese frosting.

===Cream Cheese Icing===
*4 oz. cream cheese
*1/4 cup butter
*1 tsp. vanilla
*2 cups icing sugar
===Frosting:===

In bowl of electric mixer (or with a hand mixer), beat the cream cheese and butter, on low speed, just until blended with no lumps. Gradually add the sifted powdered sugar and beat, on low speed, until fully incorporated and smooth. Beat in the vanilla extract, and lemon zest.