Rate the recipe above you

-. 1/2 kg tuna
-. 3 tablespoon of butter
-. cooking oil as you see fit
-. salt
-. mirin or some other additive
-. 20 pc of red chili
-. 5 cloves of red onion (the small, red onion variant)
-. 3 cloves of garlic
-. 1 pc of tomato
-. some basil as you see fit
-. Lime juice

1. Wash the tuna, remove the bone etc, and cut 'em into large pieces (about 5~8cm long)
2. Marinate the tuna with salt and lime juice, and let it for a while.
3. Heat the frying pan with butter, and fry the tuna until it turns brown. Set it aside.
4. Wash the red chili, garlic, onion, and the tomato well, and blend it using a blender.
5. Lightly stir fry the blended ingredients.
6. Add some salt and additive, stir-fry till the oil gets clear.
7. After the sauce is all ready and nice, put the fried tuna and the basil into the sauce, mix it well.
8. Serve with hot rice. Awesome.

1 (12 ounce) package ladyfingers
4 tablespoons butter, melted
4 tablespoons coffee flavored liqueur
3 (8 ounce) packages cream cheese
1 (8 ounce) container mascarpone cheese
1 cup white sugar
2 eggs
4 tablespoons all-purpose flour
1 (1 ounce) square semisweet chocolate

1 Preheat oven to 350 degrees F (175 degrees C). Place a pan of water on the bottom of oven.

2 Crush the package of ladyfingers to fine crumbs. Mix the melted butter into the crumbs. Moisten with 2 tablespoons of the coffee liqueur. Press into an 8 or 9 inch springform pan.

3 In a large bowl, mix cream cheese, mascarpone, and sugar until very smooth. Add 2 tablespoons coffee liqueur, and mix. Add the eggs and the flour; mix SLOWLY until just smooth. The consistency of the mascarpone can vary. If the cheesecake batter is too thick, add a little cream. Do not overmix at this point. Pour batter into crust.

4 Place pan on middle rack of oven. Bake for 40 to 45 minutes, or until just set. Open oven door, and turn off the heat. Leave cake to cool in oven for 20 minutes. Remove from oven, and let it finish cooling. Refrigerate for at least 3 hours, or overnight. Right before serving, grate the semi-sweet chocolate overtop.

180g dried cous cous
1 teaspoon vegetable stock granules
Boiling water
2 tomatoes, finely chopped
2 inches of cucmber, finely chopped
4 spring onions, chopped
1/2 canned sweetcorn, drained
2 tablespoon fresh mint, chopped
1 tablespoon lemon balm, chopped
1 tablespoon lemon juice
1 tablespoon olive oil
Salt & pepper



1. Prepare the cous cous, by placing the dried cous cous and vegetable stock in a large bowl & covering with boiling water so that all cous cous is covered & there's about 1/2 cm extra water. Cover with a clean dry tea towel & allow the steam to cook the cous cous. After 10 minutes fork through to loosen the grains.


2. When the cous cous is cool, add all you other ingredients & mix well. Place in fridge to coll for 30 minutes until all the herbs & mint flavour have been absorbed by the cous cous and Serve.

i got this image off google so please forgive me:

* bone-in short ribs three or more for 2-3 servings
* Kosher salt
* Extra-virgin olive oil
* 1/2 large Red onion. chopped.
* 4 carrots, peeled, cut in 1/2 lengthwise, then cut into 1/2-inch pieces
* 2 cups or 6oz of mushrooms... white are good, crimini are great, but any shroom will do.
* 2 cloves garlic, smashed
* 1 1/2 cups tomato paste or one can sauce
* 1 cup good red wine.
* 1 cup of beef broth or stock.. stock is best.
* cup total of oregano, garlic power, pepper and sea salt... table salt is fine if you have it.

Directions

Season each short rib generously with herb mix. Coat a pot large enough to accommodate all the meat and vegetables with olive oil and bring to a high heat. chop three carrots in half both ways to make half split or quarter it your choice, the last carrot dice it. Cook the onion and diced carrots for a min then add the tomato paste and 1/2 beef stock/broth. Add the short ribs to the another pan and brown very well, about 2 to 3 minutes per side. Do not overcrowd pan. Cook in batches, if necessary.

Preheat the oven to 375 degrees F.

When the short ribs are very brown on all sides, remove them from the pan. Drain the fat, add the rest of the broth and Scrape the crud and let it reform. Scrape the crud again and add it to the ribs and veged sauce, put the half carrots in too.

Cover the pan and place in the preheated oven for 1 to 1 1/2 hours. Check periodically during the cooking process and add more water, if needed. Turn the ribs over halfway through the cooking time. Remove the lid during the last 20 minutes of cooking to let things get nice and brown and to let the sauce reduce. When done the meat should be very tender but not falling apart.

Remove the ribs and put the pan on the stove on med heat. Add the mushrooms and cook in the juice for 3-5 mins. Deglazed the pan with the red wine and reduce. Serve with the ribs.