LIFE AS WE KNOW IT.
Holly Berenson (Katherine Heigl) and Eric Messer (Josh Duhamel) are set up on a blind date by married friends Peter ( Hayes Macarthur) and Alison (Christina Hendricks) Novak. After Peter and Alison are killed in a car accident, Holly and Messer find out that they have been named legal guardians for Sophie the one year old daughter of Peter and Alison. When Holly and Messer move into the Novaks house to honour their friends wishes, they discover how much they do not get along and the commitment it takes to bring up a child.
The ending is once again predictable and it is an enjoyable movie however I would probably not see it again, I would though say that it is not a bad movie to watch.
Monday 28 February 2011
Friday 25 February 2011
Food on Friday.
CALIFORNIAN SALAD
Serves 6
1 small lettuce
3 small tomatoes
1 green capsicum
6 spring onions
6 radishes
1/2 avocado
1/2 cucumber
Vinaigrette dressing
4 tablespoons olive oil
1 small clove garlic
1 tablespoon lemon juice
1 teaspoon dijon mustard
salt and pepper
Wash lettuce in cold water to remove dirt. Use a salad spinner or wrap in a tea towel and whirl over your head to dry.
Tear the leaves into smaller pieces and place in a salad bowl.
Cut capsicum in half lengthwise and discard steam and seeds.
Thinly slice cucumber and radishes.
Chop onions and slice peeled avocado, add vegetables to the slad bowl.
Crush garlic into a small screwtop jar, and add a sprinkle of salt and pepper. Add mustard, lemon juice and oil. Put the lid on and shake.
Pour the dressing over the salad and toss it all together gently with salad servers.
Serves 6
1 small lettuce
3 small tomatoes
1 green capsicum
6 spring onions
6 radishes
1/2 avocado
1/2 cucumber
Vinaigrette dressing
4 tablespoons olive oil
1 small clove garlic
1 tablespoon lemon juice
1 teaspoon dijon mustard
salt and pepper
Wash lettuce in cold water to remove dirt. Use a salad spinner or wrap in a tea towel and whirl over your head to dry.
Tear the leaves into smaller pieces and place in a salad bowl.
Cut capsicum in half lengthwise and discard steam and seeds.
Thinly slice cucumber and radishes.
Chop onions and slice peeled avocado, add vegetables to the slad bowl.
Crush garlic into a small screwtop jar, and add a sprinkle of salt and pepper. Add mustard, lemon juice and oil. Put the lid on and shake.
Pour the dressing over the salad and toss it all together gently with salad servers.
Monday 21 February 2011
Monday Movies
So this is another new regular feature that I am adding to my blog. It will be a review of a movie that I have seen sometime in my life. It will most likely be a recent one but sometimes it may be one that I have seen a while ago.
MORNING GLORY
Becky Fuller (Rachel McAdams) is fired from her job as a producer of a local Morning Television show, and lands a job producing a failing national show. To turn around the ratings Becky brings in news reporter man, Mike Pomeroy (Harrison Ford) to co-host with Colleen Peck (Diane Keaton). Becky struggles to keep the hosts in order so that the show doesn't completely fail, while falling for Adam Bennett (Patrick Wilson), the news producer.
I would highly reccomend this movie, and not just because of Patrick Wilson, although the ending is a little predictable. I found it highly enjoyable and would watch it again.
MORNING GLORY
Becky Fuller (Rachel McAdams) is fired from her job as a producer of a local Morning Television show, and lands a job producing a failing national show. To turn around the ratings Becky brings in news reporter man, Mike Pomeroy (Harrison Ford) to co-host with Colleen Peck (Diane Keaton). Becky struggles to keep the hosts in order so that the show doesn't completely fail, while falling for Adam Bennett (Patrick Wilson), the news producer.
I would highly reccomend this movie, and not just because of Patrick Wilson, although the ending is a little predictable. I found it highly enjoyable and would watch it again.
Friday 18 February 2011
Food on Friday.
EDINBURGH SHORTBREAD
250 g Butter
1/2 cup caster sugar
2 1/4 cups plain flour
1/2 cup rice flour
Cream butter and sugar. Gradually add flour and work with hands into a smooth creamy ball.
Press out on baking paper lined oven trays to form 2 x 20 rounds, 1 cm thick. Pinch a frill around the edge and mark lightly into 8 wedges. Pierce all over with a fork.
Bake in a moderately slow oven 20 minutes until a pale straw colour. Cool slightly then cut through the straw lines.
250 g Butter
1/2 cup caster sugar
2 1/4 cups plain flour
1/2 cup rice flour
Cream butter and sugar. Gradually add flour and work with hands into a smooth creamy ball.
Press out on baking paper lined oven trays to form 2 x 20 rounds, 1 cm thick. Pinch a frill around the edge and mark lightly into 8 wedges. Pierce all over with a fork.
Bake in a moderately slow oven 20 minutes until a pale straw colour. Cool slightly then cut through the straw lines.
Friday 11 February 2011
Food on Friday
HONEY-ICED COFFEE CAKE
Serves 8 - 10
3 teaspoons instant coffee powder
1 tablespoon hot water
125 g chopped butter ar room temperature
2 teaspoons vanilla essence
3/4 cup of brown sugar
2 eggs
1 cup self raising flour
1/4 cup of custard powder
1/3 cup of milk
Honey Icing
30 g butter
1 teaspoon instant coffee
3 teaspoons hot water
1 teaspoon honey
1 teaspoon vanilla essence
1 cup icing sugar, sifted
Preheat the oven to 180C. Grease a 20 cm ring tin with melted butter, and line the base with non stick baking paper. Dissolve the coffee in the hot water and combine in a large bowl with the butter, vanilla essence, sugar and eggs. Sift flour and custard powder into the bowl and add the milk.
Using electric beaters, beat on low speed until the ingredients are combined, then increase speed to medium. Beat for about 3 minutes until very smooth and lighter in colour. Spoon into the prepared tin.
Bake for about 30 minutes, until a skewer comes out clean when inserted into the cake. Stand for 5 minutes before turning onto a rack to cool.
When cold transfer to a serving plate and spread with the icing.
To make the honey icing melt the butter, then stir in combined water and coffee, the honey, vanilla essence and half the icing sugar. Gradually stir in the remaining iceing sugar to mix a spreadable consistency
Serves 8 - 10
3 teaspoons instant coffee powder
1 tablespoon hot water
125 g chopped butter ar room temperature
2 teaspoons vanilla essence
3/4 cup of brown sugar
2 eggs
1 cup self raising flour
1/4 cup of custard powder
1/3 cup of milk
Honey Icing
30 g butter
1 teaspoon instant coffee
3 teaspoons hot water
1 teaspoon honey
1 teaspoon vanilla essence
1 cup icing sugar, sifted
Preheat the oven to 180C. Grease a 20 cm ring tin with melted butter, and line the base with non stick baking paper. Dissolve the coffee in the hot water and combine in a large bowl with the butter, vanilla essence, sugar and eggs. Sift flour and custard powder into the bowl and add the milk.
Using electric beaters, beat on low speed until the ingredients are combined, then increase speed to medium. Beat for about 3 minutes until very smooth and lighter in colour. Spoon into the prepared tin.
Bake for about 30 minutes, until a skewer comes out clean when inserted into the cake. Stand for 5 minutes before turning onto a rack to cool.
When cold transfer to a serving plate and spread with the icing.
To make the honey icing melt the butter, then stir in combined water and coffee, the honey, vanilla essence and half the icing sugar. Gradually stir in the remaining iceing sugar to mix a spreadable consistency
Friday 4 February 2011
Food on Friday
I have decided to add some regular features to my blog to make it more interesting and more regular. So the first one I have decided to implement is Food on Friday, basically on Fridays I will add a recipe.
PASTICCIO (Greek lasagne)
Serves 6
225 g dried fusilli or other short pasta shapes
4 tbsp double cream
salt and pepper
fresh rosemary sprigs to garnish
Sauce
2 tbsp olive oil plus extra for brushing
1 onion sliced thinly
1 red capsicum deseeded and chopped
2 garlic cloves chopped
625 g lean minced beef
400 g can chopped tomatoes
125 ml dry white wine
2 tbsp chopped fresh parsley
50 g can anchovy fillets, drained and chopped
Topping
300 ml natural yoghurt
3 eggs
pinch freshly grated nutmeg
55 g freshly grated Parmesan Cheese.
1. To make the sauce, heat the oil in a large frying pan over a medium heat. Add the onion and capsicum and fry for 3 minutes. Stir in the garlic and cook for 1 minute. Add the beef and cook stirring until browned.
2. Add the tomatoes and wine,stir well and bring to the boil over a medium heat Simmer for 20 minutes or until the sauce is fairly thick. Stir in the parsley and anchovies. Season to taste with salt and pepper.
3. Bring a large pan of lightly salted water to the boil over a medium heat. Add the pasta and cook for about 8-10 minutes, or until tender but still firm to the bite. Drain then transfer to a bowl. Stir in the cream and reserve.
4. To make the topping beat the yoghurt with the eggs and nutmeg until well mixed and season to taste.
5. Brush a large shallow ovenproof dish with oil. Spoon in half the pasta mixture and cover with half the meat sauce. Repeat these layers, then spread the topping over the final layer. Sprinkle the parmesan cheese on top.
6. Bake in a preheated oven at 190C for about 25 minutes, or until the topping is golden brown and bubbling. Garnish with fresh rosemary sprigs and serve.
Enjoy!!!!!!!!!!!!!!
PASTICCIO (Greek lasagne)
Serves 6
225 g dried fusilli or other short pasta shapes
4 tbsp double cream
salt and pepper
fresh rosemary sprigs to garnish
Sauce
2 tbsp olive oil plus extra for brushing
1 onion sliced thinly
1 red capsicum deseeded and chopped
2 garlic cloves chopped
625 g lean minced beef
400 g can chopped tomatoes
125 ml dry white wine
2 tbsp chopped fresh parsley
50 g can anchovy fillets, drained and chopped
Topping
300 ml natural yoghurt
3 eggs
pinch freshly grated nutmeg
55 g freshly grated Parmesan Cheese.
1. To make the sauce, heat the oil in a large frying pan over a medium heat. Add the onion and capsicum and fry for 3 minutes. Stir in the garlic and cook for 1 minute. Add the beef and cook stirring until browned.
2. Add the tomatoes and wine,stir well and bring to the boil over a medium heat Simmer for 20 minutes or until the sauce is fairly thick. Stir in the parsley and anchovies. Season to taste with salt and pepper.
3. Bring a large pan of lightly salted water to the boil over a medium heat. Add the pasta and cook for about 8-10 minutes, or until tender but still firm to the bite. Drain then transfer to a bowl. Stir in the cream and reserve.
4. To make the topping beat the yoghurt with the eggs and nutmeg until well mixed and season to taste.
5. Brush a large shallow ovenproof dish with oil. Spoon in half the pasta mixture and cover with half the meat sauce. Repeat these layers, then spread the topping over the final layer. Sprinkle the parmesan cheese on top.
6. Bake in a preheated oven at 190C for about 25 minutes, or until the topping is golden brown and bubbling. Garnish with fresh rosemary sprigs and serve.
Enjoy!!!!!!!!!!!!!!
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