Feed: Merry Mondays CuisineMerry Mondays Cuisine - AggScore: 45.4

Best Seller Air Conditioner

What’s the Right Air Conditioning (AC) Type for Your Needs? Below are the main types of air conditioners available.

• Single-Package Central Air – Single package central air conditioners are most commonly used in industrial applications. All of the components are mounted into one “package” which is typically mounted on the roof of a building although occasionally on a wall.
• Split System Central Air Conditioning (ducted A/C) – This is what people most commonly think of when they speak of wanting air conditioning. Split central air allows you to place the noisy portion or your cooling unit outside where it will be less noticeable. Split central air requires that your house have ducting to the various rooms in your home (usually the same ducting you use for your central heat). Central air allows you to cool all parts of a house evenly and quietly.
• Ductless Air Conditioning – For homes that do not have ducting already in place there have been real advancements in ductless air conditioning units. While you are not typically able to cool an entire home if you have a very open floor plan this allows you to once again keep the noisy parts of the process outside while you cool the area that surrounds the ductless A/C unit.
• Portable Air Conditioning – For those on a budget or if you just have a room that refuses to cool as well as the rest of the house a portable unit is an economical option. It will be noisier, allow some warm outside air into the house, and have a more limited cooling area but it will make a significant difference on the temperature of your room.
• Evaporation coolers – Also known as “swamp coolers” evaporation coolers pull air through damp pads cooling it as the air evaporates the water that becomes attached to it.

Regardless which type looks best for your home be sure to consult with a professional before you make a decision to buy. Getting a free on-site evaluation of the cooling needs of your home may save you from making the wrong choice. You can get up to three pre-screened competing air conditioning experts to evaluate your home by filling out our no obligation AC Project Form.

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Chocolate Yule Log

Ingredients :
A basic French recipe that will please children and grown ups alike.

Chocolate Yule Log for 6-8 people
For the sponge cake :
5 eggs, separated
150g caster sugar
70g strong flour
70g potato flour
3g salt
some butter
For the chocolate filling :
25cl milk
3 egg yolks
15g flour and 15g corn flour
50g caster sugar
30g bitter cocoa powder
For the chocolate ganache
110g dark cooking chocolate broken into small pieces.
110g double cream
35g butter, cut in small parcels

Some icing sugar and few Christmas decorations.

Direction :
1) Start your oven at 220C (448F).
2) Whisk energicaly the egg yolks with the sugar until the mixture becomes slightly pale and fluffy. Then fold in the flour, salt and corn flour.
3) Whisk the egg whites into a stiff, firm foam and carefully fold them to the batter with a spatula.
4) Spread the batter onto a greased, flat oven tray, lined with a sheet of parchement. Bake for 6 to 8 minutes.
5) When, done put your sponge cake to cool down on a clean kitchen top, covered with a clean kitchen cloth.

Meanwhile make the chocolate filling.

6) Bring the milk to the boil.
7) Work the egg yolks with the sugar until the mixture becomes pale and fluffy. Then, add the cocoa powder, flour and corn flour. Mix well.
Pour a 1/3 of your boiling milk onto the egg-flour mixture and mix well with a whisk. Pour this mix into the pot with the rest of the milk and allow to cook for 3-4 minutes. Set aside onto a shallow tray. Dust with some icing sugar and allow to cool down.

Now that your sponge and filling are cold, make the roll

9) Flip the sponge cake onto your clean kitchen top. Peel off the parchement.
10) Evenly spread the chocolate filling onto the sponge. Carefully, roll the lot.
11) Place your roll onto a tray, making sure that the even part of the roll is facing up. Put in the fridge.

Now, lets make the chocolate coating – the ganache.

12) Put your chocolate into a bowl. Bring the cream to the boil and fold it to the chocolate with a whisk. Then, add the butter (cold) little by little.

Making the yule log.
13) Take your roll out of the fridge, trim both ends at an angle. Transfer it onto your serving tray.
14) Spread the chocolate ganache, evenly, all over the log with a palet knive. Pass a fork through the coating to imitate the bark of a tree.
15) Put your log in the fridge for 15 minutes. Then dust it with some icing sugar and place your Christmas novelties onto the log.
Keep refrigerated until needed.

It is true that this recipe seems long on paper. Infact, it is just very detailed. You can always make you yule log the day before and have it ready to go in the refrigerator.

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Family Food: Lasagna

Heinz Tomato Ketchup is the secret ingredient turning up the flavour in this quick, easy and delicious homemade lasagna recipe. First, heat your oven to 180 degrees Centigrade. Next, brown your mince on your stove over a low medium flame. Drain off the fat and remove your mince from the flame.

Sauté your onions, garlic, green pepper and mushrooms in a single pan. Sprinkle in thyme and oregano to taste and let the mixture cook until the vegetables are soft and translucent but not soggy. Add the mince to the vegetable mixture along with a cup of red wine and four beef stock cubes. Don’t worry if you plan to serve this lasagna to your children: The alcohol will burn off leaving only the robust flavour of the wine.

Next, add two tablespoons of Heinz Tomato Ketchup and two tablespoons of Worcester sauce to your mixture. Top this off with two cups of chopped tomatoes: Canned tomatoes are fine. Stir the mixture thoroughly. Reduce the heat to low and let the contents of the pan
simmer for ten minutes.

While your meat sauce is simmering, prepare your Béchamel sauce. Measure two cups of milk into a small saucepan. Add some fresh grated nutmeg ad let the mixture come to a boil. While you’re waiting for your milk mixture to boil, melt one cup of margarine. Add a cup of flour into the pan with the melted margarine and then slowly pour your milk into the mixture, whisking briskly as you do, so the flour doesn’t clump. Cook the mixture over medium heat for a few minutes, whisking the whole time, so you stir out the taste of the flour. When the mixture is smooth, the sauce is done.

Now it’s time to assemble your lasagna. Cover the bottom of a rectangular baking dish with half your meat sauce and place a layer of cooked lasagna noodles over it. Cover the cooked noodles with half your Béchamel sauce. Add another sheet of cooked lasagna noodles and top that with the rest of the meat sauce. Add a final layer of Béchamel sauce and cover the top of the lasagna
with grated Parmesan and mozzarella cheese.

Cover the lasagna with aluminium foil and pop it into the heated oven for 35 minutes. Then remove the foil and allow the lasagna to bake for an additional 15 minutes until the cheese is golden brown. Serve and enjoy!

Mojito Drink

Ingredients:

* Light Rum
* Lime
* Sugar
* Mint
* Soda Water

Mojito Drink

Quantities for one drink:
* 2-3 oz Light Rum
* Juice of 1 Lime (1 oz)
* 2 tsp Sugar
* 2-4 Mint Sprigs
* Soda Water

Directions:

• Lightly muddle the mint and sugar with a splash of soda water in a mixing glass until the sugar dissolve and you smell the mint
• Squeeze the lime into the glass, add rum and shake with ice
• Strain over cracked ice in a highball glass
• Top with soda water, garnish with mint sprig and serve

Red Passionate Dream

Ingredients:
* 1 cup pomegranate juice
* 1 cup unsweetened cranberry juice
* 6 packets sugar substitute (recommended: Splenda)
* 6 tablespoons lime juice
* 2 cups vodka
* Club soda

Red Passionate Dream

Directions:
In a pitcher, combine pomegranate juice, cranberry juice, sugar substitute, lime juice, and vodka over ice. Top off with club soda

Korean Beef Bulgogi

Ingredients:

1 pound flank steak, thinly sliced
5 tablespoons soy sauce
2 1/2 tablespoons white sugar
1/4 cup chopped green onion
2 tablespoons minced garlic
2 tablespoons sesame seeds
2 tablespoons sesame oil
1/2 teaspoon ground black pepper

Directions:

1. Place the beef in a shallow dish. Combine soy sauce, sugar, green onion, garlic, sesame seeds, sesame oil, and ground black pepper in a small bowl. Pour over beef. Cover and refrigerate for at least 1 hour or overnight.
2. Preheat an outdoor grill for high heat, and lightly oil the grate.
3. Quickly grill beef on hot grill until slightly charred and cooked through, 1 to 2 minutes per side.

Beefy Chinese Wonton

Ingredients:

1 1/2 pounds ground beef
2 cups shredded Chinese cabbage
1 carrot, shredded
1 onion, minced
1 egg
1 teaspoon sugar
1 teaspoon salt
1 tablespoon soy sauce
1 tablespoon vegetable oil
1 (14 ounce) package wonton wrappers

Beefy Chinese Wonton

Whole and Wheat Pasta mixed Broccolini and Feta

Ingredients:
1 medium shallot, thinly sliced
1 bunch broccolini (about 10 ounces), stems cut into 2-inch stems, and florets
1 medium bunch radishes, trimmed and very thinly sliced
12 ounces whole-wheat rigatoni
1 tablespoon sherry wine vinegar
1/2 teaspoon finely grated orange zest
3/4 teaspoon kosher salt, plus more as needed
Freshly ground black pepper
3 tablespoons extra-virgin olive oil
7 ounces feta cheese, crumbled

Whole and Wheat Pasta mixed Broccolini and Feta

Directions:
Put the shallots in a bowl and cover with cold water. Soak for about 10 minutes; drain. Bring a large pot of water to a boil and salt it generously. Fill a medium bowl with ice water and salt it as well. Add the broccolini to the boiling water and cook until crisp-tender, about 2 to 3 minutes. Stir in the radish slices, and cook 30 seconds, more. Use a slotted spoon or strainer to scoop out the vegetables and plunge them immediately into the ice water. Drain the vegetables, pat them very dry.

Add the pasta to the same pot of boiling water, and cook, stirring occasionally, until al dente, about 8 to 9 minutes. Drain and set aside.

Whisk the sherry vinegar, orange zest, the 3/4 teaspoon salt and pepper, to taste, in a large serving bowl. Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream, to make a dressing.

Toss the rigatoni, broccolini, radish and shallot with the dressing. Add the feta cheese and toss lightly. Serve warm or room temperature.