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Chocolate Cake

 

Easy Chocolate Cake

(With buttercream cocoa frosting. Height: 2 to 2.5 inch)
To see our previous version:click here!

Yield: 12 servings
 

Ingredients

1 + 1/2 cup (170 g) all-purpose flour
3 tablespoons unsweetened cocoa powder (dutched/dark)
2 teaspoons baking powder
1 cup (220 g) sugar
2 teaspoons vanilla essence
3/4 cup (1.8 dl) milk
3/4 cup (170 g) melted butter
2 eggs

Ingredients for frosting

1 stick (1/2 cup) + 3 tablespoons (160 g) softened butter
3 cups (7.2 dl) powdered sugar or confectioner's sugar
1/2 cup unsweetened cocoa powder
1 1/2 teaspoon vanilla extract
4 to 5 tablespoons lukewarm milk



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PIZZAS AROUND THE WORLD

Pizza is a favorite food all over the world. While the basics may be the same, you will find a world of difference in the types of toppings depending on where you are. And you can find pizza in just about every corner of the globe. When you are traveling, be sure to try the pizza when you find yourself in a new place. You may have your creativity awakened and will have a new set of combinations to try when you return home.Here is a sampling of regional favorites from around the world.
Japan
There are actual two types of pizzas in Japan: the regular American-style pizza and okonomiyaki, which is Japanese-style pizza.
The American-style pizza is similar to the pizzas found in the U.S. The Japanese love seafood on their pizzas, as well as a variety of other typical and not-so-typical ingredients. You will often find pizzas topped with sweet corn, potatoes, mayonnaise, and hard boiled eggs. One specialty pizza is the Squid Ink Pizza, in which the tomato sauce is replaced by a black squid ink sauce. You can also get cod roe, tuna, octopus, and seaweed on your pizza. There are several familiar large chains in Japan, such as Shakeys, Pizza Hut, and Dominos, as well as many small local pizza shops.
Japanese-style pizza, called okonomiyaki, is a pancake type round made of flour, water, eggs, and chopped cabbage. Additional ingredients are added, such as chopped beef, octopus, mushrooms, onions, and any type of other ingredients. These extra ingredients are added into the batter, and it is then poured onto a griddle and cooked like a pancake. It is served cut into pie shaped wedges on a plate topped with okonomiyaki sauce, mayonnaise, and katsuobushi (dried bonito flakes). In fact, the katsuobushi is sliced so thin that it kind of waves in the heat from the okonomiyaki, making it look as if the top of your pizza is moving and alive. The okonomiyaki sauce is similar to a teriyaki sauce. When you order okonomiyaki in a restaurant, you are often given a bowl of ingredients which you cook yourself on a griddle.


 India
Pizza is not necessarily a foreign taste in India. Naan, an unleavened bread is similar in taste and texture to pizza crust, and is often served brushed with butter and garlic. It isn't that big a jump to a pizza, especially considering that Indians traditionally eat with their hands.
You can find Pizza Hut and Dominos in India, along with other chains such as Pizza Corner, which is a larger chain in India. While you can find typical toppings, Indians also like tandoori chicken and chicken tikka. Other toppings include minced mutton, pickled ginger, tofu, and a cottage cheese-like dairy product called paneer. Indians like to top their pizzas with plenty of chili flakes, ketchup, and other condiments.
Estimates reveal that up to 80 percent of Indians are vegetarians, so the pizza business reflects that, often having separate areas in their kitchens for the preparation of vegetarian and non-vegetarian pizzas. Pizza shops in Muslim areas leave pepperoni off their menus, and in areas where there are concentrations of Jains, a religion that prohibits eating onions or garlic, those are absent from the menus as well. Many pizza shops also sell salads, soup, and ice cream.

 Brazil
People love pizza in Brazil. In fact, there is a sizable Italian population in Brazil. Pizza in Brazil usually has a very thin layer of tomato sauce as a base on a thin crust. Along with some familiar toppings, you can also order corn, quail eggs, green peas, shredded carrots, beets, raisins, heart of palm, linguica sausage, guava jam, bananas, chocolate, and catupiry cheese, which is a type of cream cheese. Many pizza eaters in Brazil put ketchup or mustard on their pizzas.
 Russia
Russia has also seen the influx of the large American chains. You can order a pizza with traditional toppings, but also with sardines, tuna, mackerel, salmon, and onions, a combination called "mockba." Many Russians will also order a pizza with red herring.




Saudi Arabia
Due to religious concerns, all meat toppings in Saudi Arabia are 100 percent beef, as pork is not eaten in this country.
 Australia
Australians love their pizza too. Here you'll find pizza menus with ingredients such as cabanossi, capsicum, prawns, diced pumpkin, tomato chutney, eggs, and lamb. Favorite combinationsalso include ham and pineapple, shrimp and pineapple, and pizzas with barbeque chicken. The top ingredients in Australia are, in this order, pineapple, ham, peppers, and then pepperoni.
 Romania
 Pizzas are usually thin-crust. They are topped with a minimal amount of sauce and cheese, but have plenty of other toppings. Toppings feature lots of vegetables, including corn. Pizzas are often served with ketchup on the side in two varieties, dulce (sweet) or picante (hot).


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The Royal Wedding Cake


The royal wedding cake has been revealed as a traditional multilayered fruit cake with a floral design but Prince William has also commissioned an alternative cake made from rich tea biscuits. The official wedding cake is to be made by Fiona Cairns, a businesswoman who has gone from kitchen table baking to selling her creations to the country's best-known stores.


Kate Middleton has produced detailed plans for the cake, which will form the centrepiece of the Buckingham Palace royal wedding reception.
The cake will be decorated with Prince William and Kate's new cipher – thought to feature the couple's entwined initials – which will be officially released on their wedding day.
Another theme will be the four flowers of the home nations – English rose, Scottish thistle, Welsh daffodil and Irish shamrock.
But Prince William has also requested an alternative treat – a McVities chocolate biscuit cake which was one of his favourites as a young boy. 


Ms Cairns, 56, whose sweet treats are sold in Harrods, Selfridges and Waitrose, was contacted by William's office in February and asked if she would make the couple's wedding cake, which she agreed to do.
She added: "I couldn't believe it, I'm very excited, very daunted and very privileged – a mixture of emotions.
"It's multi-tiered, doesn't have colour – it's cream and white (icing) – and it's a traditional cake but also quite delicate and modern, all the tiers will have a different theme."


William and Kate are fans of her fruit cakes, while Paul McCartney orders one for Christmas every year and she has also baked creations for Pink Floyd and Simply Red in the past.




The commission has been a process of discovery for the 56-year-old who has also been asked by Kate to feature around 16 different blooms and foliage for their meaning – known as the "language of flowers".
William's fiancée also wanted elements from the Joseph Lambeth technique of cake decoration, where intricate piping is used to make three dimensional scroll work, leaves, flowers and other adornments.
The cake designer, who lives in Leicestershire, said Kate made her feel relaxed when they met around six weeks ago at Clarence House to discuss ideas.
She added: "She has guided us right from the beginning and has quite strong ideas.
"That makes it much easier than a bride who has absolutely no idea whatsoever, which has happened in the past.
"But she knew very much what she wanted and she brought us mood boards and told us what influences she would like us to use on the cake."
She would not say how many tiers the cake will have and said special ingredients would be added to the mixture.
But she did reveal it would include a range of produce from dried fruits like raisins and sultanas to walnuts, cherries, grated oranges and lemon, French brandy and free range eggs and flour.
The cake maker said: "These are many of the ingredients we will be using in the cake, I can't tell you exactly the recipe, but the brandy is very important, we always soak our fruits overnight to plump up the fruits.
"This is exactly the same method you would use at home if you were making a fruit cake – we just use bigger batches."

The businesswoman sent samples of different fruit cakes to William and Kate who chose their favourite and she has now started baking to allow the sweet treats the necessary four weeks to mature.
It is thought that the finished product will be featured in the palace's picture gallery that is hung with priceless old masters.
Ms Cairns has been on a "sharp learning curve" since Kate asked her to incorporate flowers according to their meaning, something that was popular with the Victorians, who used the blooms to send secret messages.
She said: "I've been learning from Catherine and I've started making some of the flowers.
"There is the bridal rose which symbolises happiness, the oak and acorn – which is an architectural detail around the room where the cake will be – symbolises strength and endurance.
"There is a lily of the valley which symbolises sweetness and humility and ivy leaves which symbolise marriage," she added laughing "I can't remember all the flowers but I'm learning and we're enjoying making them."



Also on her list of flowers, which are created using sugar paste, is the aptly named Sweet William – which means perfection and gallantry.
Ms Cairns added: "We are also loosely interpreting the Lambeth technique, which is about sugar flowers but is about lattice work and scrolling, so we're including that on the decoration of the cake too.
"We are going to make some garlands using sugar flowers which are another architectural feature in the room."

Ms Cairns started her business with her 58-year-old husband Kishore Patel 25 years ago after he spotted the potential of her cake-making skills.
She began working on her kitchen table then relocated to a small industrial park in Leicestershire.
But the commission from William and Kate is likely to make her name widely known.

The businesswoman joked about the time she met William's father the Prince of Wales at Fortnum & Masons in London around 10 years ago.
She said: "I remember giving him one of our fruit cakes and the question he asked me was do I make wedding cakes."


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Haggis- A Great Dish From Scotland

Haggis is a dish containing sheep's 'pluck' (heart, liver and lungs), minced with onion, oatmeal, suet, spices, and salt, mixed with stock, and traditionally simmered in the animal's stomach for approximately three hours. Most modern commercial haggis is prepared in a casing rather than an actual stomach.
Haggis is a kind of sausage, or savoury pudding cooked in a casing of sheep's intestine, as many sausages are. As the 2001 English edition of the Larousse Gastronomique puts it, "Although its description is not immediately appealing, haggis has an excellent nutty texture and delicious savoury flavour".
The haggis is a traditional Scottish dish memorialised as the national dish of Scotland by Robert Burns' poem Address to a Haggis in 1787. Haggis is traditionally served with "neeps and tatties" (Scots: swede, yellow turnip or rutabaga and potatoes, boiled and mashed separately) and a "dram" (i.e. a glass of Scotch whisky), especially as the main course of a Burns supper. However it is also often eaten with other accompaniments.



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Penang Hawker Food – Kota Selera Food Court adjoining Fort Cornwallis

The Kota Selera Food Court adjoining Padang Kota Lama (Fort Cornwallis) is a favorite eating place for both locals and visitors to Penang. This spacious food court has several outstanding stalls doing brisk business with the lunch crowd looking for a quick bite.
One stall that stands out among the crowd is Makanan Hainan, serving local and Western fare, Hainanese style. Its small menu of 12 items includes the all-time favorites – chicken chop, fish and chips, prawn fritters, lamp chop and beef steak. Its popular all-day breakfast set is sausage and eggs.
The lamb chop (RM15) comes with two pieces of meaty lamb, pan-fried in a delicious flavour. The addition of fried onions gives a nice contrast of texture and sweetness, wonderfully complementing the tender meat, vegetables, french fries and baked beans.
Penang Hawker Food - Kota Selera Food Court adjoining Fort Cornwallis by what2seeonline.com

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Jelebi


Imaratee and Jalebi is a Persian sweet popular in countries of the Indian Subcontinent such as India, Pakistan, Nepal, and Bangladesh. It is made by deep-frying batter in pretzel or circular shapes, which are then soaked in syrup.

The sweets are served warm or cold. They have a somewhat chewy texture with a crystallized sugary exterior coating. Citric acid or lime juice is sometimes added to the syrup, as well as rosewater or other flavors such as kewra water.

A similar sweet is imarti, which is red-orange in color and sweeter in taste, made in North Indian states including Uttar Pradesh, Rajasthan, and Madhya Pradesh. A variant Chhena Jalebi, made with chhena, is popular in parts of Rajasthan, Bengal, and Orissa, though the form can differ significantly from place to place.

In India Jalebi is served as the Celebration Sweet of India, popular during national holidays like Independence Day and Republic Day, on which it is supplied in government offices, defense facilities, and other organizations. Similarly, Jalebi is one of the most popular sweets in Pakistan. It is used as a remedy for headaches in some parts of Pakistan, where it is placed in boiling milk and left to stand before eating.

The earliest written references to the sweet are found in a 13th century cookbook by Muhammad bin Hasan al-Baghdadi. In Iran, where it is known as Zlebia, the sweet was traditionally given to the poor during Ramadan. It likely arrived in the Indian subcontinent during the period of Muslim rule, through cultural diffusion and trade, and its local name is Jalebi as Z is replaced by J in most Indian languages.

One of the earliest known Indian references for the sweet exists in a Jain work — Priyamkarnrpakatha — by Jinasura, apparently composed in AD 1450. This work was subsequently cited in cookery books published in later centuries including the 17th-century classic Bhojan-kutuhala by Raghunatha. So one can say with some measure of certainty that the jalebi has existed in the Indian subcontinent for at least 500 years.

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NAIL DESIGNS

Are you beautifully dressed and wearing your favourite make up? What about some nail design? You are not actually ready to go out until you have stunning fingernail designs.
Having beautiful nails is an art. But, who says it cannot be fun? There is a fascinating world of nail art designs for both toenails and fingernails.

  • Painting your nails with a nail polish design. People from the oriental parts of our globe created the most stunning and innovative pictures on nails. If you have poor painting or drawing abilities, start by creating simple colourful nail polish designs and increase their complexity as you gain confidence.
  • Decorated nails – As painting someone’s nails was really time consuming and needed a great deal of ability and practice, a simple and fast system was created to get the same stunning results in only minutes. Artificial nails imprinted with beautiful nail designs are a great alternative to stickers.
  • Sticker nail art – quite fun, but it became too popular and some people may argue that they are out of style.
  • Round Steel Stencils – they have between 7 and 10 different nail designs and are very useful if you are in a hurry. Just make sure the lower layer is fully dried! They will certainly help women express themselves, even the most conservative ones.
  • French manicure – One of the most sophisticated fingernail designs. Nails are polished in light pink, beige, lilac or white and the nail tip is polished in extra white polisher. Special kits are sold to do them at home with patterns for the ones who are in a hurry but still want good quality results.
Animal print, flowers or with rhinestones are worn by the most cheeky to catch people’s attention. Some women prefer a low profile and only wear them on one or two nails with a unique fingernail design, usually on their little finger’s nails.

Toenail Designs

If your hands are to look perfect, why not your feet? After thorough pedicure and, if your natural nails don’t allow for a toenail design, stick artificial toe nails. Some of them already come decorated imitating French manicure but in stunning colour schemes such orange, purple, white and red to create that unique look to go with your favourite sandals at the beach!










http://www.youtube.com/watch?v=iSph2I-LLKs

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CURL KEEPING HAIR SECRETS

Curly hairstyles will always be in fashion and can give you some very feminine looks that are suitable from everything to a party hairstyle, a fun and flirty weekend look and even a wedding hairstyle or a beautiful hairdo for your prom. The trouble with curls, however, is that more often than not they tend to drop and fall flat after a few hours. Even those with naturally curly hair can have trouble keeping their ringlets in shape and their look frizz free. But there are ways that you can ensure that your curly look lasts. Just use these curl keeping hair secrets!
If you’re creating your curls using hair rollers or a curling iron then make sure your hair has not been freshly washed. Curls will form and hold better in day old hair as your hair will not be soft and slippery.
If you have washed your locks, or you know that you’ll need extra grip to get your curls to stay, spray some dry shampoo through your hair strands for texture.
For curled locks with staying power, always curl your hair in sections and apply a setting lotion or your preferred hair styling product to each section just before wrapping your locks around your curling tong.
Model with curly updp After curling a section of your hair, wrap the curl back up and pin it against your head using hair pins and then continue to curl the rest of your hair. This will give your curls the chance to cool down while still in a curled shaped. Once you have curled and pinned your hair, leave your hair to cool for as long as possible to increase the chances of your finished result being a defined shape that will last.
Avoid drenching any finished curls with too much hairspray. Just a light spritz of a strong hold product is enough to keep your curls in place without making them crunchy or so overloaded with product that they lose their shape.
If you have to wash your hair before curling, or if your hair has a natural curl that you want to enhance, then wash your hair with a shampoo that is made especially for curly hair and use a spray in conditioner instead of a wash out conditioner to avoid making your hair too soft to curl.
Model with blonde curls If you need your curls for a big event then use a good hairstyling mousse or cream that you have used before and that you know works well with your hair. There’s nothing worse than trying a new product right before you need a great looking style and having that product ruin your curls.
Always make sure you’ve removed any excess water from your hair and never try to curl hair that is wet. Your hair needs to be dry to get the best finished result, and any moisture left in your hair will cause your hair to frizz and your curls to drop.
Add a travel size bottle of hairspray to your handbag so that you can touch up your curls and keep your style looking great when out of the house.
Curls that have been created with a large curling iron in large sections of hair tend to drop much more quickly than tighter, smaller curls. So if you want a curly look that lasts, separate your hair into small sections and create tighter, smaller curls.
Avoid touching, combing or brushing your curls once you’re happy with the way they look and your hairstyle is in place. Excessive fiddling with your curls will cause them to drop faster.
Model with braided curly hair Adding mousse and then plaiting or braiding naturally curly hair and leaving it overnight is one of the easiest ways to create a no-fuss curly hairstyle. And the best thing about this type of style is that the end result is supposed to be loose and carefree, so even if your curls drop over the course of the day, just a hint of curl still keeps your look on trend.
With these curl keeping hair secrets you should be able to create and keep any curly hairstyle. Our final secret is to style your curls into a half up half down hairstyle, updo or a side-style so that if your curls do fall flat, your hair will still look great!
To see how you'd look with any of the salon hairstyles pictured in this hairstyle article, click on each image to try the virtual hairstyle with your own photo!


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