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Get arty with food: summer beehive

There's nothing like the long lazy days of summer but entertaining your little busy bees can sometimes be a bit of a challenge. In the following video, food artist Prudence Staite shows how to make food fun and educational with this superb summer cereal beehive. Using whole grain favourite, Fruitful Shredded Wheat, Prudence creates a stunning golden dome to be topped off with your very own Shreddies buzzy bees. A great way to spend a summer afternoon, this tasty golden masterpiece with have the kids buzzing with excitement! For more information visit http://www.wholegrain.co.uk Recipe Ingredients: 500g box of Fruitful Shredded Wheat 3 x 300g Cream Cheese 2 Standard Sliced Loaves Bread (Can be 2 wholemeal or 2 white, or 1 of each for a chessboard effect) Sandwich Fillings (You can use one or a selection. Fillings such Cheese Spread, Peanut Butter, Marmite, Chocolate Spread...) Raisins from the Fruitful Shredded Wheat For Each Cereal Bee: 1 Nesquik 2 Golden Nuggets 2 Shreddies 1 Cocktail Stick A little Cream Cheese Method: 1. Make sandwiches from the 2 loaves with the fillings of your choice. 2. Build a stack of sandwiches using 1 and a half loaves on a plate or board or cake stand. 3. Carve the stack of sandwiches to form a rough beehive shape; using the additional half loaf of sandwiches to pack around it to form a good shape, cutting these sandwiches as required to fit the gaps. Use a little of the cream cheese as a glue to attach these pieces to the sides of the sandwich stack. 4. Put the remaining cream cheese into a bowl and mix until really smooth. Cover the beehive shape completely with cream cheese. 5. Press the Shredded Wheat into the cream cheese to cover the beehive starting at the base and working upwards in neat rows, to create the traditional beehive effect. Leave a gap for the door and press in raisins to add details. 6. Chill to set firmly. 7. Meanwhile make the bees using Nesquik and Golden Nuggets threaded on cocktail sticks, with 2 Shreddies as wings attached with a little cream cheese. Push your bees into the beehive to decorate.

Added: 1235 days ago by broadcastexchange

Views: 32 | Comments: 0 | Not yet rated

Bounce into action with Matt Dawson's edible rugby ball

Kick-start your family into action by working together to create this easy to make, yet impressive looking edible rugby ball. Your kids will enjoy getting creative in the kitchen and you’ll enjoy seeing them welcome whole grain into their diet so everybody’s a winner! Using whole grain favourite, Raisin Oats & More, which provides fibre, carbohydrates, vitamins and minerals Matt Dawson will teach you how you can make your very own rugby ball so that everyone has a chance to play team captain in the kitchen. Watch the video to see how you and your kids can have fun with your own rugby balls – it’s sure to keep the kids entertained! For more information visit www.wholegrain.co.uk Rugby Ball 130g Raisin Oats & More 250g White chocolate 28 Cheerios, all same colour, or mixed colours 50 raisins, approx 10g 1 strawberry, sliced in half 30g additional white chocolate, for joining and decoration. Makes 1, weight approx 420g 1. Break the white chocolate into small pieces, and microwave on medium in 20 seconds blasts, stirring every time until melted, but not hot. 2. Mix the cereal with the chocolate and stir well to coat the cereal flakes, 3. Chill for 20 minutes, until set, then take the two halves out of the mould 4. Break the 30g of white chocolate into small pieces, and microwave on medium in 20 seconds blasts, stirring every time, until melted but not hot. Pour into the piping bag. 5. Pipe chocolate onto the back of 1 half of the ball and join the 2 halves together. (This should set in a minute as the ball will be fairly cold) 6. Using the chocolate in the piping bag decorate the ball with the Cheerios, and write RUBGY by piping a small dot of chocolate and pushing on a raisins to form the each letter. Finally pipe a large dot of the chocolate and press on the strawberry. Serve.

Added: 1235 days ago by broadcastexchange

Views: 42 | Comments: 0 | Not yet rated

Canadian Milk Bags Demystified Recipe Cookery Show

THE GREAT MILK BAG DEMO YOU HAVE BEEN WAITING FOR! ;) I know that the milk bag isn't available in all of Canada. I don't know if other places in the world use this method or not. Where are you from? How do you buy your milk? I have learned something from my comments! Apparently you can get gallon sized plastic jugs from some stores in Ontario!

Added: 1370 days ago by raj2010

Views: 40 | Comments: 0 | Not yet rated

Mini Corn Dogs Recipe Coockery Show

In a medium-sized mixing bowl, beat 1 egg until well-beaten. Add ½ cup cornmeal, ½ cup all-purpose flour, 1 teaspoon salt, ½ teaspoon black pepper, ½ cup milk, and 2 tablespoons melted butter. Stir with a spoon to combine mixture, and then beat with an electric mixer until smooth. With tongs, dip Lit'l Smokies into batter, one at a time, and place on a rack to drain. Heat about 1-inch of peanut oil in a heavy pot on the stove until it reaches 350 degrees. With tongs, gently drop individual coated mini corn dogs into hot oil and fry until golden brown, about 2 minutes. As individual corn dogs get done, remove them from the hot oil and drain them on a platter that has been covered with paper toweling to drain. When all corn dogs are fried and drained, place them on a nice serving platter with a small cup of honey mustard in the middle for dipping. This is a really popular recipe, and I hope you can use it for your parties!

Added: 1377 days ago by raj2010

Views: 52 | Comments: 0 | Not yet rated

Nachos Supreme Recipe Coockery Show

Melt 2 tablespoons butter in a large pot. Add 1 large clove of minced garlic. Saute until garlic is tender. Add 1 cup chopped onion. Saute until onion is soft and clear. Add a 4-oz. can undrained diced green chiles, 1 large chopped tomato, and 1 tablespoon fresh cilantro. Simmer until tender and flavors are blended. Add (2) 16-oz. cans refried beans, stirring until mixture is smooth. Stir in 5 oz. Monterey Jack cheese cubes, and cook over low heat until cheese melts and mixture is bubbly, stirring occasionally. Cool; cover and chill well. (At this point, you may freeze the bean mixture for later use.) When read to bake your nachos, select unbroken white corn tortilla chips and place them on a cookie sheet or ovenproof platter. Top each with a generous teaspoonful of bean mixture, sprinkle with shredded Cheddar cheese, and top with a slice of jalapeno pepper, if desired. Broil 6 inches from broiler unit, just until cheese melts. Top hot nachos with small dollops of sour cream and a sprinkling of chopped cilantro. Serve immediately. These are the *best* nachos I have in my recipe collection, and I hope you love them! Love,

Added: 1377 days ago by raj2010

Views: 35 | Comments: 0 | Not yet rated