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Molten Chocolate Lava Cakes Recipe

Best recipes for Valentines Day

Creamy Pesto Shrimp

Creamy Pesto Shrimp

  1. Bring a large pot of lightly salted water to a boil. Add linguine pasta, and cook for 8 to 10 minutes, or until al dente; drain.
  2. In a large skillet, melt the butter over medium heat. Stir in cream, and season with pepper. Cook 6 to 8 minutes, stirring constantly.
  3. Stir Parmesan cheese into cream sauce, stirring until thoroughly mixed. Blend in the pesto, and cook for 3 to 5 minutes, until thickened.
  4. Stir in the shrimp, and cook until they turn pink, about 5 minutes. Serve over the hot linguine
Whats for Pudding? Molten Chocolate Lava Cakes
Top these gooey-center, intense chocolate desserts with powdered sugar.

Ingredients

  • 2 tablespoons butter
  • 8 ounces bittersweet chocolate, coarsely chopped
  • 3/4 cup butter
  • 3 eggs
  • 3 egg yolks
  • 1/3 cup granulated sugar
  • 1 teaspoon vanilla
  • 1 tablespoon all-purpose flour
  • Powdered sugar
DIRECTIONS
  1. Using the 2 tablespoons butter, grease six 8- to 10-ounce ramekins, souffle dishes or custard cups. Place ramekins in a 15x10x1-inch baking pan; set aside.
  2. In a heavy small saucepan, combine chocolate and the 3/4 cup butter. Cook and stir over low heat until chocolate melts. Remove pan from heat; set aside.
  3. In a large mixing bowl, beat eggs, egg yolks, granulated sugar and vanilla with an electric mixer on high speed for 8 to 10 minutes or until thick and lemon colored. Fold one-third of the chocolate mixture into egg mixture. Fold remaining chocolate mixture and flour into egg mixture. Spoon about 2/3 cup batter into each prepared ramekin, dividing evenly.
  4. Bake in a 425 degree F oven about 12 minutes or until cake edges feel firm. Cool in ramekins on a wire rack for 2 to 3 minutes. Using a knife, loosen cake from sides of ramekins. Invert onto dessert plates. Sift with powdered sugar. Garnish with fresh raspberries and mint leaves if desired. Serve immediately. Makes 6 servings.
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Run out of school lunch ideas?

Are you struggling to find healthy school lunch ideas? Having a 15 year old and 13 year old I have spent the past 10 years wracking my brain what to give them for school lunches, the options are limited to sandwiches, fruit, snacks, crisps etc. As they have grown older they eat far more resulting in school lunches becoming an expensive meal of the day. Its easy to give them tuck money and hope like hell they buy something substantial however, it usually consists of junk food which plays havoc with their sugar levels the rest of the day.

With childhood obesity and diabetes on the rise, it’s clear our kids need healthier eating habits. Establishing these behaviors early in life can lead to healthier eating as an adult. And what better place to start learning good habits than in school?

Experts find that many school lunches are too high in cholesterol and saturated fat, and too low in dietary fiber, whole grains and vegetables. However, the days of soggy tater tots and rubbery hot dogs may be numbered. Schools nationwide are working to make more nutritional lunches available to all students. From vegetarian lunch options to using local produce, school lunches are transforming.

I found some great nutritional school lunch ideas I decided were worth sharing, these easy lunch recipes will make your life easier:

3. Turkey Salad Rolls

CHICKEN SALAD ROLLS

Combine diced smoked chicken, toasted almonds, halved seedless red grapes, thinly sliced celery and mayonnaise. Transfer to an airtight container; pack with a whole wheat hot dog bun for your talented kid to assemble.

4. Corn and Zucchini Fritters

Corn and Zucchini Fritters

Prepare a batch of whole wheat pancake batter, using about 1/2 the liquid. Stir in a cup thawed frozen corn, one small grated zucchini and a handful of Parmesan, and a sliced scallion. The zucchini will add moisture; add more liquid if the batter is too stiff. Cook until golden, 2 to 3 minutes per side. Pack with Greek yogurt for dipping.
10. Chips and Dips

Chips and Dips

Combine chopped fresh tomatoes, lime juice, finely chopped white onion and chopped fresh cilantro. Pack flaxseed tortilla chips with small containers of the salsa, avocados mashed with lemon juice, and Greek yogurt.

11. Mini-Bagel Breakfast Sandwich

Mini-Bagel Breakfast Sandwich

Spread the bottom of a split, toasted mini-bagel with cream cheese, Canadian bacon or pancetta, a scrambled egg and a tomato slice. Spread more cream cheese on the bagel’s top slice before setting into place.
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Delicious Christmas fruitcake

Make & mature Christmas cake

Easy fruitcake recipe

Make this Christmas Cake which is quick and easy – start early to avoid the Christmas rush, make your cake whilst hanging Christmas decorations, adding some brandy or whiskey to keep it flavoursome.

Prepare this fruit cake in advance and feed it regularly with rum, brandy or whisky to build the flavour and keep it moist.

INGREDIENTS

  • 1kg mixed dried fruits (use a mix of raisins, sultanas, currants, cherries, cranberries, prunes or figs)
  • zest and juice 1 orange
  • zest and juice 1 lemon
  • 150ml brandy, Sherry, whisky or rum, plus extra for feeding
  • 250g pack butter, softened
  • 200g light soft brown sugar
  • 175g plain flour
  • 100g ground almonds
  • ½ tsp baking powder
  • 2 tsp mixed spice
  • 1 tsp ground cinnamon
  • ¼ tsp ground cloves
  • 100g flaked almonds
  • 4 large eggs
  • 1 tsp vanilla extract
  1. Put the dried fruit, zests and juice, alcohol, butter and sugar in a large pan set over a medium heat. Bring to the boil, then lower the heat and simmer for 5 mins. Tip the fruit mixture into a large bowl and leave to cool for 30 mins.
  2. Heat oven to 150C/130C fan/gas 2. Line a deep 20cm cake tin with a double layer of baking parchment, then wrap a double layer of newspaper around the outside – tie with string to secure.
  3. Add the remaining ingredients to the fruit mixture and stir well, making sure there are no pockets of flour. Tip into your prepared tin, level the top with a spatula and bake in the centre of the oven for 2 hrs.
  4. Remove the cake from the oven, poke holes in it with a skewer and spoon over 2 tbsp of your chosen alcohol. Leave the cake to cool completely in the tin.
  5. To store, peel off the baking parchment, then wrap well in cling film. Feed the cake with 1-2 tbsp alcohol every fortnight, until you ice it. Don’t feed the cake for the final week to give the surface a chance to dry before icing.
Decorate the top of the cake with marzipan, white icing and cute Christmas decorations
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Using One Website Sourcing Eco Interiors is Simply

Eco-designer.co.uk is the U.K.’s 1st eco homes interiors comparison site. It allows Eco Interior Designers to search for specific products within a specific category, obtain information on those eco homes products, compare pricing, eco benefits/credentials, check sample availability, access discounted items and order direct from the manufacturer, eco designer or supplier.

Sourcing eco interiors has never been simpler – using just 1 website, Interior Designers can easily identify the latest in innovative and eco friendly products enabling them to create stylish eco designed interiors which greatly benefit the environment.