Friday, December 21, 2012

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Wednesday, December 12, 2012

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Sunday, October 28, 2012




4 Pork Chops
10ml Olive Oil
1 Small Chopped Onion
1/3 Cup of Tomato Sauce
1 Tablespoon of Brown Sugar
1 Tablespoon of Chilli Powder
Salte, Pepper, vinegar and mustard (according to taste)


To make the BBQ sauce, heat the oil in a frying pan , add the onions and cook until soft.
Add tomato sauce,sugar,vinegar,mustard, and chilli powder.
Stir and cook far a further 3 minutes and then put to one side.
Preheat the oven to 220c.
Brush both sides of the meat with the barbecue sauce and sprinkle with salt and pepper.
Place the chops onto a high rack and cook for 20 minutes or until
tender adn cooked throught
turn once brush with sauce.

Tuesday, September 18, 2012

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Tuesday, May 22, 2012

Making Quick And Easy Doughnuts 

Step 1: You will need

  • 250 yoghurt
  • 170 g sugar
  • 2 eggs
  • 1 tbsp vanilla
  • 45 g butter melted
  • 500 g flour
  • 2 tbsp baking powder
  • 1 tbsp baking soda
  • 50 g flour for dusting
  • 1/4 tsp salt
  • 1 vegetable oil
  • powdered sugar for presentation
  • 2 bowls
  • 1 whisk
  • 1 wooden spoon
  • 1 saucepan
  • 1 slotted spoon
  • 1 large cutter
  • 1 small cutter
  • 1 rolling pin
  • 1 tray
  • paper towel

Step 2: Whisk the eggs and the sugar

Start your doughnuts by putting the 2 eggs and the sugar into a mixing bowl.

Whisk them briskly until their appearance becomes very pale and fluffy.

Step 3: Add the yoghurt, vanilla, salt and butter

Next, you will need to introduce the yoghurt, the vanilla, the salt and the melted butter to the dough and mix it all together briefly.

Step 4: Mix dry ingredients

You can now add the baking soda and the baking powder to the bowl of flour and mix them together a little bit.
Next, add this dry mix to the egg mixture and combine them thoroughly.
Be careful not to over-mix the dough or the resulting doughnuts will turn out tough.

Step 5: Roll the dough out and cut it

Begin forming the doughnuts by sprinkling some flour upon the work surface and then dusting your hands with a little more flour.
Now roll the dough out to a thickness of about half of a centimetre.
Next, use the large cutter to cut out the doughnuts.
You can then use the small cutter to cut out their centres.
Set the doughnuts aside and combine the leftover dough with some new dough.
Roll it out again and repeat the process until all the dough is used.

Step 6: Fry

It is now time to fry your doughnuts.
Place a saucepan with the oil over a medium heat.
While waiting for the oil to heat up, you can prepare a tray by lining it with some paper towel.
Now place the doughnuts into the hot oil a few at a time.
Let them cook for about one minute until golden brown and turn them over.
Cook the other side and place them on the tray.
Repeat until all the dough is used.

Step 7: Dust and serve

Place your doughnuts on a plate and liberally dust them with powdered sugar.
Your doughnuts are now ready to serve!
As a serving suggestion they can be glazed with strawberry, chocolate, or raspberry sauces.

And that's how to make Quick and Easy Doughnuts … the VideoJug way!

Making Lasagna 

Step 1: You will need

  • 200 g pre-cooked lasagne sheets
  • 70 g grated parmesan
  • 1 recipe for Bolognese sauce (from Videojug)
  • 380 ml milk
  • 45 g butter
  • 3 flour
  • 1 pinch nutmeg
  • salt and pepper
  • 1 baking dish
  • 2 saucepans
  • 2 spoons
  • 1 wooden spoon
  • 1 whisk
  • 1 tea towel
  • 1 tray
  • 1 bowl

Step 2: Prepare the lasagne

Preheat the oven to 200ºC, that's 400ºF or gas mark 6. Put the sheets of pasta into a large bowl and cover them with warm water. Make sure they're all submerged. Leave them to soak for 5 to 10 minutes.

Step 3: Warm the milk

To begin making the béchamel sauce, pour the milk into a small saucepan and let it heat until warm, not boiling.

Step 4: Make the béchamel sauce

Place the other saucepan over a medium heat and add the butter. When it has melted, add the flour and mix well until smooth.

This mixture is called a roux. It is often used as the base in a French sauce, and can also be used to thicken soups and stews without them going lumpy.

Just before it starts to turn brown, slowly add the milk to your roux, stirring the whole time using the whisk. Once all the milk has been added, stir continuously until the sauce begins to thicken. This should take about 5 minutes.

When thick, season with salt and pepper and a pinch of nutmeg. Then give it one further whisk and remove from the heat.

Step 5: Dry the lasagne

Remove the lasagne sheets one by one from the water and place them onto a tea towel. Then turn them over to pat them dry on both sides. You may need to do this in batches to finish drying all of the lasagne.

Step 6: Make the lasagne

Start by layering lasagne sheets on the bottom of the baking dish. Next, cover with half of the Bolognese. Then spoon over some béchamel sauce, and finally, sprinkle with parmesan cheese.

Now repeat the process: the lasagne, followed by the rest of the Bolognese, then the béchamel sauce and finally the parmesan cheese giving it a generous topping.

Step 7: Cook the lasagne

Place the baking dish in the centre of the pre-heated oven. Cook for about 20 minutes.

Step 8: Serve

When the parmesan has turned golden brown, remove the lasagne from the oven and allow it to sit for at least 15 minutes to cool down before serving. Lasagne is delicious served alone or it can be accompanied by a freshly made green salad.

Here at Videojug we love to experiment with cooking, and we think you will too! Once you have mastered the basic lasagne recipe, as described above, you can start mixing things up in the kitchen.

Here are a few suggestions of our own to get you started: one of the most basic ways to customise this recipe is to change the meat sauce. You could do this by replacing the beef mince with pork or turkey mince, diced chicken or our personal favourite, sausages cut out of their casings! You can also add an extra vegetable layer to your lasagne, for example grilled courgettes, or add different cheeses to the sauce, such as a blue cheese.

Making Crispy Vegetable Spring Rolls 

Step 1: You will need:

  • 10 spring roll wrappers
  • 1/2 red pepper, thinly sliced
  • 1 carrot, grated
  • 6 bamboo shoots, thinly sliced
  • some bean sprouts
  • 1/4 white cabbage, shredded
  • some rice noodles, soaked in water
  • 1 tbsp oyster sauce
  • 1 tsp soy sauce
  • 1 tsp sugar
  • some salt and pepper
  • 1 ltr vegetable oil
  • 1 egg, beaten
  • 1 wok
  • 1 wooden spoon
  • 1 bowl
  • 1 spoon
  • 1 brush
  • 1 tea towel
  • 1 saucepan
  • 1 slotted spoon
  • 1 tray lined with paper towel
  • tongs

Step 2: Prepare the vegetables

Begin by heating the wok. When hot, add some oil, the red peppers, carrots, bamboo shoots, cabbage and bean sprouts. Cook until the vegetables have slightly softened and their tastes have had a chance to intermingle.

Step 3: Finish the filling

Add the noodles, oyster sauce, soy sauce, sugar, salt and pepper. Mix well, take it off the heat and place into a bowl to let it cool.

Step 4: Preheat the frying oil

Place the pan with the oil for frying over a medium-high heat.

Step 5: Make the spring rolls

Place the spring roll wrapper in front of you, with one corner at the bottom so that it resembles a diamond. Brush the four edges of the wrapper with the beaten egg. Next, add the filling in the bottom part of the wrapper in a thin log shape, not touching the edges. Leave the bottom few centimetres clear. Lift the wrapper over the top and tuck it in under the filling.
Fold over the left side, and then the right side and roll it up to form a tube. Brush a little more egg along the top part and seal the roll. Repeat until all the rolls are finished.

Step 6: Fry the egg roll

Once the oil is hot, deep fry the spring rolls until lightly brown, which should take only a minute or two. Put them on the towelled tray to let them drain.

Step 7: Serve

Serve your crispy spring rolls as you would any appetiser. They go wonderfully with a sweet and sour sauce and many other types of dip.