Galaktoboureko – Greek Dessert

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Galaktoboureko – Greek Dessert

Galaktoboureko - Greek Dessert

Ingredients
1.1 litres milk
440 gm (2 cups) caster sugar
1 cinnamon quill
1 vanilla bean, split and seeds scraped
180 gm fine semolina
270 gm butter, coarsely chopped
3 eggs, lightly beaten
14 sheets filo pastry
40 gm pure icing sugar mixed with 2 tsp ground cinnamon, for dusting

Sugar syrup
250 gm caster sugar
Finely grated rind and juice of ½ lemon

Preparation method
Serves 20

Prep time 35 mins, cook 50 mins (plus cooling)

Bring milk, sugar, cinnamon, vanilla bean and seeds to the boil in a saucepan over low heat, then whisk in semolina and a pinch of fine salt, whisking continuously until thick (4-5 minutes). Whisk in 20gm butter, remove from heat, cover closely with plastic wrap and cool to room temperature. When cool, remove vanilla bean, stir through eggs and set aside.

Meanwhile, place remaining butter in a saucepan over low heat and skim occasionally until milk solids separate and butter is clarified (10-12 minutes). Strain through a fine sieve lined with muslin (discard solids) and keep warm.

Preheat oven to 165C. Brush a 5cm-deep, 25cm x 35cm baking tray with clarified butter, trim filo to size, then line base of tray with seven sheets of filo, brushing sheets with clarified butter as you layer them. Pour in semolina mixture, smooth top, then top with remaining filo sheets, brushing each with butter. Brush top with butter and bake until pastry is golden, custard is set and an inserted knife withdraws clean (40-45 minutes).

Meanwhile, for sugar syrup, combine sugar, lemon rind, lemon juice and 200ml water in a small saucepan over medium heat, bring to the boil, then simmer until slightly reduced (3-5 minutes). Strain hot syrup over galaktoboureko as soon as it comes out of the oven, then set aside to cool to room temperature. Serve dusted with icing sugar and cinnamon. Galaktoboureko will keep stored in an airtight container for 2 days.

Recipe Source: food.ninemsn.com.au

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I Like Big Butts – Sir Mix-A-Lot

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I Like Big Butts – Sir Mix-A-Lot

I Like Big Butts - Sir Mix-A-Lot

Inextricably linked with his pop culture touchstone “Baby Got Back,” Sir Mix-A-Lot parlayed a gonzo tribute to women with large buttocks into hip-hop immortality, even despite his failure to score another hit of its magnitude. But even before he struck crossover gold, Sir Mix-A-Lot was one of rap’s great D.I.Y. success stories. Coming from a city — Seattle — with barely any hip-hop scene to speak of, Mix-A-Lot co-founded his own record label, promoted his music himself, produced all his own tracks, and essentially pulled himself up by the proverbial American bootstraps.

Even before “Baby Got Back,” Mix-A-Lot was a platinum-selling album artist with a strong following in the hip-hop community, known for bouncy, danceable, bass-heavy tracks indebted to old-school electro. However, it took signing with Rick Rubin’s Def American label — coupled with an exaggerated, parodic pimp image — to carry him into the mainstream. Perceived as a one-hit novelty, he found it difficult to follow his breakout success, but kept on recording, and even toured as part of a rap-rock supergroup called Subset, a collaboration with the Presidents of the United States of America.

Sir Mix-A-Lot was born Anthony Ray in Seattle on August 12, 1963. An eclectic music fan but a rabid hip-hop devotee, he was already actively rapping in the early ’80s, and co-founded the Nastymix record label in 1983 with his DJ, Nasty Nes, who also hosted Seattle’s first hip-hop radio show. His first single was 1987’s “Posse on Broadway,” which referred to a street in Seattle, not New York; it became a local hit, and paved the way for his first LP, 1988’s Swass, which also featured the popular novelty “Square Dance Rap,” and a Run-D.M.C.-style cover of Black Sabbath’s “Iron Man,” with backing by Seattle thrashers Metal Church. The video for “Posse on Broadway” landed some airplay on MTV, and became Sir Mix-A-Lot’s first national chart single in late 1988; that in turn pushed Swass into the Top 20 of the R&B album chart, and by 1989, it had sold over a million copies. Also in 1989, Mix-A-Lot released his follow up album Seminar, which produced three charting singles in “Beepers,” “My Hooptie,” and “I Got Game”; while none were significant crossover hits with pop or R&B audiences, all performed well on the rap singles chart, and helped Seminar become Mix-A-Lot’s second straight platinum album.
Read More…allmusic.com

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Thai Beef Salad

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Thai Beef Salad

Thai Beef Salad

Ingredients
500 g rump steak, trimmed of all visible fat
200 g rocket or mixed lettuce leaves, washed and drained
2 Lebanese cucumbers, thinly sliced
1 punnet cherry tomatoes
2 tablespoons mint leaves, finely sliced

Thai-style dressing:
2 cloves garlic, crushed
1/4 cup coriander leaves
1 small red chilli, seeds removed and chopped, (use 2 chillies if you like it spicy)
2 tablespoons lime or lemon juice
1 tablespoon fish sauce
1 tablespoon palm or brown sugar
6 spring onions, sliced
Cooking method

1. Season the meat well with the pepper and seal in a non-stick pan over a high heat until well browned on both sides but rare inside. (Depending on the pan used, you may need to brush the pan surface lightly with oil to prevent the meat from sticking). Transfer the meat to a plate and allow it to rest for 4 to 5 minutes to let the meat fibres relax and help keep the juices in the meat.

2. Slice the meat thinly across the grain and place in a bowl. Add the rocket (or mixed lettuce leaves), cucumber, cherry tomatoes and mint.

3. To make the dressing, place the garlic, coriander, chillies, lime juice, fish sauce and spring onions in a food processor and process until well blended, about 1 minute.

4. Toss the beef and salad vegetables with the dressing and serve at once.

Recipe Source: Better Health

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Pop Muzik – M

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Pop Muzik – M

Pop Muzik - M

M was English musician Robin Scott’s brief but very successful new wave/synthpop project in the late 1970s and early 1980s. M is most known for the 1979 hit “Pop Muzik”, which reached No. 2 in the UK Singles Chart in May 1979, and No. 1 in the U.S. Billboard Hot 100 chart on 3 November 1979. Musicians who contributed to M at one time or another included Wally Badarou, Mark King, and Phil Gould, of Level 42.

In 1978, Scott re-christened himself ‘M’ and recorded the single “Modern Man,” which flopped.  However, M’s next release, “Pop Muzik,” was an instant hit; it featured support from Roogalator bassist Julian Scott (Robin’s brother), keyboardist Wally Badarou, programmer John Lewis, and backing vocalist, Brigit Novik (Scott’s wife).  Demand for an album was met by New York • London • Paris • Munich, which added woodwind player Gary Barnacle and drummer Phil Gould to M’s backing band.

M had three other singles that achieved a chart entry in the UK, “Moonlight and Muzak” (No. 33 in December 1979), “That’s the Way the Money Goes” (No. 45 in March 1980) and “Official Secrets” (No. 64 in November 1980). M released three studio albums throughout their career: New York • London • Paris • Munich in 1979, The Official Secrets Act in 1980, and Famous Last Words in 1981 which was never released in the UK. A fourth album, Robin Scott with Shikisha, was recorded in 1984 but was not released until 1998.

M’s first single “Modern Man” was later remixed with “Satisfy Your Lust”, the B-side of “That’s the Way the Money Goes”, and appeared as a medley on their album New York • London • Paris • Munich. The original single releases appeared on the 1997 CD re-release. A remixed version of “Pop Muzik” was played before each concert of U2’s PopMart Tour.

Only a 1989 remix of “Pop Muzik” returned M to the charts. Meanwhile, Scott worked with Ryûichi Sakamoto on two albums and recorded an album with African artists. Source….en.wikipedia.org

Picture Source….3.bp.blogspot.com

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WordPress turns 10

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WordPress

WordPress turns 10

The open-source blogging platform and content management system (CMS), WordPress is ten years old now. A success story in its own right, WordPress has gone from being a simple blogging platform to an extremely helpful tool for building websites and enabling communication across the web, in the past decade.

Fathered by Matt Mullenweg and Mike Little, WordPress started off as a blogging platform b2/cafelog. The service now powers 18 percent of the Internet, thanks to its CMS capabilities. Using WordPress anyone can modify designs and themes on their site as well as add third-party plug-ins.

he service being open source is one of its greatest advantages. One need not seek permission before going about implementing newly developed features. There is no wonder then, that WordPress is the most commonly used CMS.

Mullenweg wrote a little love letter to the platform he created, commemorating ten years of its existence. “You were cute before you became beautiful. Wearing black and white, afraid of color, trying to be so unassuming…You showed the world you were growing up, and how much you cared about design and typography and other platonic ideals. You knew that open source didn’t have to be homely. I stretched myself too thin trying to get you there, and I did a stupid thing to pay for it. I hurt you, but instead of casting me away you held me closer, supported me, gave me another chance,” an emotional Mullenweg wrote.

The platform is now more than just a simple blogging tool or CMS. The service based on PHP and MySQL powers about 60 million websites around the world. It also runs several shopping websites as well as nearly 17 percent of the world’s top one million websites.

Here’s to the world’s most popular blogging system. We hope to see you be a part of blogging’s changing face in the next decade or so.

News Source…..tech2.in.com

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Chaka Demus & Pliers – Murder She Wrote

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Chaka Demus & Pliers – Murder She Wrote

Chaka Demus & Pliers - Murder She Wrote

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Rough-voiced deejay Chaka Demus (born: John Taylor in Kingston, Jamaica in August, 1963) and smooth-toned vocalist Pliers (born: Everton Bonner in Rockhall Hills, Jamaica on April 4, 1963) have come together to create one of the most successful duos in the history of Jamaican music. The first Jamaican act to place three consecutive singles in the Top Five of the British music charts, Chaka Demus & Pliers have continued to make their presence felt. According to reggae website Real Groove, Chaka Demus & Pliers are “sexy, soulful and poppy enough to be saleable to U.S. R&B blandoids yet still tuff enough to raise gunshots and shouts of ‘Murder’ back in the Kingston dancehalls.

Both Chaka Demus & Pliers had established successful solo careers prior to combining their efforts. Demus, who grew up in the Waterhouse district of Kingston, launched his career as a deejay for the Roots Majestic sound system. Although he made his recording debut with the King Jammy-produced single “Increase Your Knowledge,” his first hit came in 1986 when he recorded “One Scotch” as a duet with Admiral Bailey. His subsequent hits included “Everybody Loves Chaka,” a duet with Yellowman, “Bring It to Me,” a duet with deejay/vocalist Scottie, and “Everybody Loves Chaka” and “Chaka on the Move,” which he recorded solo.

Pliers, who worked with such producers as King Jammy, Winston Riley, King Tubby, Black Scorpio, and Coxsone Dodd, recorded such solo hits as “Snake in the Grass” and “Bam Bam,” a hip-hop reworking of a Toots & the Maytals tune.  Read More at MTV

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Lamb Moussaka – Quick Recipe

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Lamb Moussaka – Quick Recipe

Lamb Moussaka - Quick Recipe

Ingredients

1 tablespoon olive oil
1 large onion, chopped
1 garlic clove, crushed
3 cups (560g) chopped cooked lamb
400g can diced tomatoes
¼ cup chopped parsley
1 eggplant, sliced and grilled (see tip)
500g low-fat natural yogurt (see tip)
2 eggs, beaten
1 cup (100g) grated mozzarella
Salad, to serve

Preparation method

1. Preheat oven to 180°C.

2. Heat oil in a large frying pan on high. Sauté onion and garlic for 1-2 minutes, until onion is tender.

3. Stir in lamb, tomatoes and parsley. Season to taste. Spoon into a casserole dish. Top with a layer of eggplant.

4. In a bowl, combine yogurt and eggs. Pour evenly over eggplant. Sprinkle with mozzarella. Bake for 20-25 minutes. Serve with salad.

Tips: To cook eggplant, cut into 0.5cm slices, brush with a little olive oil and grill until both sides are golden.

Light sour cream can be used instead of yogurt.

Recipe Source: food.ninemsn.com.au

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Gap Fees Cost Health Fund Members $637m Last Year

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Gap Fees Cost Health Fund Members $637m Last Year

Gap Fees Cost Health Fund Members $637m Last Year

Secret information shows the chance of incurring them is twice as high as the government claims.

We can reveal that in Australia’s third largest health fund, HCF, patients who need ear, nose and throat, orthopedic and oral surgery are more likely to face a gap.

And the chances of incurring a gap fee are highest in the ACT, Western Australia and the Northern Territory but health fund members in NSW have an above average chance of being slugged with a charge.

South Australians are least likely to pay gap fees with Victoria and Tasmania having a lower than average proportion of gaps.

News Ltd revealed last year some cancer patients had gap fees of over $30,000 not covered by Medicare or their Health fund and were raiding their superannuation to pay their health bills.

However, official government data from the Private Health Insurance Administration Council indicates only 11. 6 per cent of medical services paid for by health funds have a gap.

PHIAC reported that the average gap fee was $176 in March this year.

But previously secret data provided by health fund HCF shows almost one in four health fund members will face a gap fee when they use a hospital, twice as many as the government claims.

The reason HCF data shows more people face a gap is that when PHIAC counts gap fees it counts individual services such a pathology tests or a surgeon’s fee.

HCF gives a more realistic picture because it tallies up the total gap fees associated with a total hospital episode which includes multiple services.

The true extent of gap payments across the health insurance industry is likely to be even larger because HCF has the lowest proportion of medical services with a gap in the industry.

“Medical gaps are an area of often unexpected costs and are of great concern to our members,” HCF Managing Director Shaun Larkin said.

“Privately insured patients need to ask their doctor if they provide no-gap services and, if not, why they are charging a higher cost,” Mr Larkin said.

Consumer Health Forum chief Carol Bennett said there was a “very strong experience of people having to meet out of pocket costs” when they used their health insurance.

Australia had the fifth highest out of pocket costs for health in the world, she said.

News Source…..www.news.com.au

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Black Forest Chocolate Mousse

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Black Forest Chocolate Mousse

Black Forest Chocolate Mousse

Ingredients
  • 1 1/4 cups whipping cream, divided
  • 1 can (16 1/2 ounces) pitted Bing cherries, in heavy syrup
  • 1 1/2 tablespoons kirsch, cherry brandy (See note below)
  • 1/2 cup semisweet chocolate chips
  •  Grated semisweet chocolate, for garnish (optional)
  •  Mint sprigs, for garnish (optional)
Instructions
  1. In deep, 2-quart bowl, whip cream to form firm peaks. Reserve 1/2 cup in small bowl; cover and refrigerate. Set aside larger amount of cream.
  2. Thoroughly drain cherries in strainer, reserving 1/4 cup of syrup in small saucepan; add kirsch.
  3. Place chocolate chips in container of blender.
  4. Bring syrup mixture to boil; reduce slightly to about 1/4 cup. Immediately pour over chocolate chips, and blend until completely smooth, scraping sides of container as needed. With rubber spatula, scrape chocolate mixture into larger portion of reserved whipped cream and fold in until streaks disappear. Fold in cherries, reserving 4 cherries for garnish.
  5. Cover and refrigerate 2 to 6 hours.
  6. Spoon into 4 stemmed dessert glasses. Dollop with smaller portion of whipped cream, and garnish with remaining cherries, grated chocolate and mint sprigs.
Notes

Makes 4 Servings.

You can eliminate kirsch and use a total of 1/3 cup syrup from cherries, bring to a boil and reduce to 1/4 cup.

Recipe Source…..www.recipelion.com

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