HAPPY NEW YEAR TO YOU ALL!
From “The little book of diet and exercise” by Kaz Cooke.
For today’s purpose, the five food groups are beer, sandwiches, Mars Bars and a banana.
Cellulite is caused by spiritual poisons in the body, and can be removed using witchcraft. Or you can entice the toxins from your body by wearing bicycle shorts made of seaweed, which act as a magnet.
Stand in front of a door, using two hands to grasp the doorknob. Now open the door. Now close it. Repeat 567 times.
Watermelon is a great breakfast diet food because it’s mainly water. Or you can simply glance at some rind.
I’ve had this recipe in my files for ages, but never got around to do it. I was waiting to invite some friends and share another calorie attack! It is basically a tiramisu made with mangoes.
This MANGOMISU comes from Delicious magazine. I have slightly changed the method.
You need a square deep dish or a trifle dish.
500g mascarpone cheese
600ml thickened cream
1/3 cup (50g) icing sugar
2 egg yolks
1 vanilla bean, split, seeds scraped
1/2 cup (125ml) Grand Marnier
juice of 2 oranges
300g savoiardi (sponge finger biscuits -biscuits à la cuillère)
3 mangoes, flesh sliced in cubes
- Place the mascarpone, thickened cream, icing sugar, egg yolks and vanilla seeds in the bowl of an electric mixer and beat on high speed until thick and well combined.
- Combine the Grand Marnier and orange juice in a separate bowl.
- Dip half the sponge fingers biscuits into the juice mixture and layer in the base of your dish. Spread with one-third of the mascarpone mixture, and top with one-third of the cubed mangoes. Repeat the process, finishing with a layer of mangoes.
- Cover the mangomisu and chill for 2 hours or until firm.
I think that it would be nicer if the mangoes were actually mixed with the mascarpone mixture, so the mango flavour would be more intense.
The recipe suggested to serve the mangomisu with a raspberry sauce.
What I ate over the Christmas period.
If you are anorexic, don’t care about food, feel you have to go to the gym after eating a rum ball or are a heart specialist, don’t look at the following photos…
Christmas Eve dinner: Swedish buffet, ginger cake with cream cheese icing and mini pavlova.
Christmas day breakfast: waffle and homemade apricot jam.
Christmas day lunch: rye bread, mayonnaise, avocado and crayfish.
Christmas day dinner: salads, crayfish tails cooked in garlic and herb butter, mini pavlova with cream and fresh fruits.
Boxing day breakfast: eggs Benedict at Dôme café.
Boxing day lunch: foie gras, pork rillettes, Bruny Island cheeses.
Boxing day dinner: slow cooked pork with cracklings, salads and roasted potatoes.
And should I mention yesterday’s panettone, Lindor Lindt extra dark chocolate and bottle of Veuve Cliquot?
Go on, I know you want to throw up that extra lettuce leaf you had for lunch…
A very simple recipe I found years ago. No photo for this, I leave it up to your imagination…
1 cup butter
1 cup sugar
6 drops lemon juice
4 large eggs
1 tsp baking powder
4 cups mixed dried fruits
1 or 2 bottles of whisky
- Sample whisky to check quality.
- Select a large mixing bowl.
- Check the whisky again as it must be just right. To ensure the whisky is of top quality, pour 1 large glass and drink fast. Repeat.
- With an electric mixer, beat 1 cup of butter in large fluffy bowl. Add 1 tsp of sugar and beat again.
- Meanwhile, check the whisky is still top quality by crying another tub. Repeat.
- Add 2 large eggs, 2 cups dried fruit and beat till high. If the fruit gets stuck in the beaters, push it loose with a drewscriber.
- Sample whisky again, checking for consistency.
- Next sift 3 cups of salt – or anything, it really doesn’t matter.
- Whample the whisky.
- Sift half a pint of lemon juice. Fold in the chopped butter and stained nuts. Add 1 tablespoon of brown sugar, or whatever colour you find and mix well.
- Drink remaining whisky.
- Grease oven and turn cake into pan at 200 degrees. Pour everything into the coven and go to bed.