Sunday, 27 January 2013
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Rcipe Of The Day
Golden Vanilla Cake
Ingredients:
Cake Batter
1 cup unsalted butter, softened
2 cups sugar
4 large eggs,
3 cups all-purpose flour
1 cup milk
1 teaspoon vanilla
Buttercream Frosting
1 cup unsalted butter, very soft
8 cups confectioners' sugar
1/2 cup milk
2 teaspoons vanilla
Directions:
1. Preheat oven to 350°.
2. Grease and lightly flour three 9 inch round cake pans, if available line the bottoms with waxed paper.
3. In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth and fluffy.
4. Add the sugar gradually and beat until fluffy, about 3 minutes.
5. Add the eggs one at a time, beating well after each egg.
6. Combine the flours and add in four parts, alternating with the milk and the vanilla extract, beating well after each addition.
7. Divide batter among the cake pans.
8. Bake for 20 to 25 minutes or until a cake tester inserted into center of cake comes out clean.
9. Let cakes cool in the pans for 10 minutes.
10. Remove from pans and cool completely on wire rack.
11. If you're making cupcakes, line two 12-cup muffin tins with cupcake papers.
12. Spoon the batter into the cups about three-quarters full.
13. Bake until the tops spring back when lightly touched, about 20 to 22 minutes.
14. Remove cupcakes from pans and cool completely on a rack before icing.
15. When cake has cooled, ice between the layers, then ice top and sides of cake.
To make Buttercream
- place the butter in a large mixing bowl. Add 4 cups of the sugar and then the milk and vanilla. Beat until smooth and creamy. Gradually add the remaining sugar, 1 cup at a time, until icing is thick enough to be of good spreading consistency.If desired, add a few drops of food coloring and mix thoroughly.
Tuesday, 8 January 2013
Rachel Weisz talks sexism
The British actress has carved out a successful career in Hollywood, having won an Oscar for her performance as an activist in The Constant Gardener. Her next role sees her play wicked witch Evanora in Oz: The Great and Powerful, and she also played a doctor in The Bourne Legacy. Rachel doesn’t understand why people make a fuss about women playing confident characters, but don’t make the same comments about male Hollywood stars.
'But I never really understand when people say that I like playing strong characters,' she told British newspaper The Sun. 'I always find that a little weird because, I could be wrong, but I don’t think people ever say that to men. It’s like, well what should I play, a weak character? Does that mean that I can lift weights? I guess it means strong-minded, right?
'But it’s weird because people never say that about a male actor — Michael Fassbender or George Clooney, for example — that they love playing strong characters. It’s a weird gender thing.'
The 42-year-old star is known for starring in hard-hitting independent movies, so appearing in Oz: The Great and Powerful was a risk for her. However, she hopes fans will appreciate seeing a new side to her.
'It could be good, it could be bad, who knows? Obviously I am still very, very committed to making independent films. And that’s what I’ll probably do mostly,' she added before comparing her character to her role in The Constant Gardener. 'I guess they are strong-minded – the character in The Constant Gardener is trying to save people’s lives and is willing to sacrifice her life for what she believes in.
'My character in Oz just wants to kill everyone to be in charge.'
Oz: The Great and Powerful is released worldwide from March.
Thursday, 3 January 2013
Recipe Of The Day
Curry Salmon, Shrimp & Scallops
Ingredients:
- 3 pieces of pacific salmon fillets
- A handful of small scallops
- A handful of shrimp (Size 31 - 40 or higher)
- About 2 tbsp of maple syrup
- 2 tbsp of olive oil
- some parsley and fine herbs mix
Seafood:
- 3 pieces of pacific salmon fillets
- A handful of small scallops
- A handful of shrimp (Size 31 - 40 or higher)
Marinate:
- About 2 tbsp of maple syrup
- 2 tbsp of olive oil
- some parsley and fine herbs mix
- a bit of spicy pepper
- half lemon juice
- some creamy garlic sauce
- some curry (adjust to taste, put more for a stronger curry taste)
Other:
- Two Cerises De Terre, for decorating the rice
- A bit of cooked rice
- One peach, cut into smaller pieces
- A few fresh parsley leaves
- A few fresh mint leaves
Directions:
- Mix the marinate ingredients together and marinate the seafood
- Put a layer of peaches on the bottom of the oven platter
- Put the seafood on top of the peaches
- Heat the oven to 400F
- Put in oven for 15 mins
- Let cool for 10 mins
- Put the food in platter and add the mint and parsely leaves for decoration
- Use the two cerises de terre to decorate the rice
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