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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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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!

* 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

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

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.

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

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.

First of all, the trees that produce organic coffee beans are grown at the highest elevations and in natural soils without the use of pesticides, herbicides, or artificial fertilizers. These methods ensure the soil remains fertile for future generations. Composting and recycling activities are carried out as well, with wise environmental usage the prime objective. The crops are rotated regularly, discouraging erosion and retaining soil nutrients for next year’s crop, whatever it may be. These practices also ensure the continued co-existence of plants, animals and insects, resulting in the biodiversity of a natural forest.

Next, the local villagers who own and work the coffee plantations, mostly in Asia, Latin America and Africa where suppliers buy organic coffee beans are rewarded fairly for their work and their produce. The money raised therefore goes back into community, where fresh water wells have been drilled and schools have been erected, all for the betterment of the villagers. As much of the world’s coffee is raised in the developing world, the fair trade practice has lifted many people out of poverty by allowing them the means to raise enough money to feed and clothe their families and be able to send them to school.

There are many suppliers online and in popular coffee shops and baristas that pride themselves in buying organic coffee beans, demonstrating a social responsibility that is carried on by their customers who are also wishing to indulge in their favourite beverage, knowing it was purchased as a fair trade product. Connoisseurs agree that organic coffee beans make a richer, more flavourful cup of coffee than that which is grown with synthetic methods. It even smells more delicious when it is brewing!

Organic coffee beans, on the other hand, have been raised with the use of chemical fertilizers, pesticides and herbicides. The natural rain forests, which allowed the organic coffee beans to grow slowly in the shade, were thinned or torn out and the plants forced to grow in the sun, which increased the rate of production. The unfortunate result was soil degradation and deforestation, with huge multi-national organizations taking profits out of the country and the communities.Fortunately, under pressure from the World Bank and humanitarian organizations, there are more free trade opportunities today and these deplorable conditions exist less frequently.

With the increased use of technology and large implements, more land is being put into production to grow organic coffee beans. Trees have been developed which are more pest-resistant, and producers are learning new techniques to increase yields without resorting to artificial means. Coffee is expected to remain a popular beverage worldwide for many years to come and it’s hoped that fair trade and environmentally-favourable methods will remain popular as well.