Urgent reply needed,

Dear Partner,

Please consider this mail serious despite the fact that you did not expect it. Hope you are doing well. I am Dr.Atiti Damu, the Manager of head opérations department of our bank in Burkina Faso. I discovered a risk-free deal of US$9.9 million from my department which was left unclaimed as a result of non existing body.Provided you will put trust forward, let us share the deal if you are interested. Urgent reply is needed for more details.

Regards,

Dr.Atiti Damu,

from rss mix y1 http://yourself243.blogspot.com/2014/07/urgent-reply-needed.html

Curried Couscous

Curried Couscous

Here’s a sweet-savory recipe for Curried Couscous that is made for your flat-belly diet. Flavorful curry and chicken broth balance the sweetness from raisins and apples, while red pepper and parsley add color to the whole-wheat couscous. You might think of couscous (KOO-skoos) as a grain, but it’s actually a form of pasta. Couscous, which originated in North Africa, is made of semolina granules that are steamed or boiled.

Ingredients:

1-1/2 cups low-sodium chicken broth
2 tablespoons curry powder
1-1/3 cups whole-wheat couscous, dry
1/2 cup parsley, chopped
1/2 cup Honeycrisp apple, diced
1/2 cup raisins
1/2 cup red bell pepper, diced
3 tablespoons 100% orange juice
Directions:

  1. In a medium pot, place the chicken broth and curry powder and bring to a boil. Stir in the couscous; cover. Remove from the heat and let stand for 5 minutes.
  2. Pour the couscous in a large bowl. Stir in the curry powder until blended.
  3. Add the parsley, apple, raisins, bell pepper, and orange juice. Stir until all the ingredients are incorporated.

from rss mix y1 http://topcookingclasses.blogspot.com/2014/04/curried-couscous.html

Lemon roasted chicken salad wrap

Lemon roasted chicken salad wrap

Ingredients:

For the chicken:
  • One 2.7kg whole fryer chicken
  • Olive oil, for drizzling
  • Salt and freshly ground black pepper
  • 5 cloves garlic, crushed
  • 5 sprigs fresh thyme
  • 1 lemon, cut in quarters
For the salad:
  • 180ml low-fat Greek yoghurt
  • 60ml mayonnaise
  • 2 tbsp Dijon mustard
  • 65g toasted walnuts, chopped
  • 50g dried cranberries, chopped
  • 2 celery ribs, diced
  • 1 small red onion, minced
  • 2 lemons, zested and juiced
  • 2 tbsp chopped fresh tarragon
  • 175g tin water chestnuts, drained and chopped
  • Salt and freshly ground black pepper
For the sandwich:
  • Four 30cm whole wheat tortillas
  • 200g broccoli sprouts
  • 2 Roma tomatoes, sliced

  • Directions:

For the chicken:
  • Preheat the oven to 200C/Gas Mark 6 and adjust a rack to the middle position. Place the chicken on a baking sheet lined with a wire rack, or in a roasting pan with a rack, and drizzle the chicken with olive oil. Generously sprinkle the chicken with salt and pepper. Pack the cavity with the garlic, thyme and lemons. Place the chicken breast-side down on the rack.
  • Roast the chicken for the first hour at 200C/Gas Mark 6, and then turn up the heat to 230C/Gas Mark 8 and roast until the breast temperature registers 70C and the skin is a golden brown, for the last 30 to 45 minutes.
  • Then set the chicken aside to rest and cool. When easy to handle, remove the legs, wings and any dark meat, reserving to eat for your next meal or to snack on immediately. Remove the skin from the breast meat. Using your hands, shred the breast meat and place in a bowl. Season the chicken with salt and pepper.
For the salad:

  • Mix together the yoghurt, mayonnaise, mustard, walnuts, cranberries, celery, onions, lemon zest and juice, tarragon and water chestnuts and adjust the seasoning if necessary. Fold in the shredded chicken.
  • To build the sandwich: Layer the whole wheat wraps with some broccoli sprouts and tomato slices and then top with the chicken salad. Wrap and enjoy!

from rss mix y1 http://topcookingclasses.blogspot.com/2014/04/lemon-roasted-chicken-salad-wrap.html

Chicken and rocket pita pockets

Chicken and rocket pita pockets

Ingredients:

  • 2 whole-wheat pitas, halved and opened
  • 110ml mayonnaise
  • 1 tsp. lemon zest
  • 110ml rocket pesto, recipe follows
  • 2 store-bought rotisserie chicken breasts, diced into 1-cm pieces
  • 8 cherry tomatoes, quartered
  • 225g rocket
For the rocket pesto:
  • 450g packed rocket
  • 110g grated Parmesan
  • ½ tsp. salt
  • ¼ tsp. freshly ground black pepper

  • Directions:

  1. Preheat the oven to 150C/Gas Mark 2.
  2. Arrange the pita halves on a baking sheet and bake for 5 to 7 minutes until warmed through.
  3. In a large bowl, combine the mayonnaise, lemon zest and arugula pesto. Stir in the diced chicken.
  4. To assemble the pita pockets, fill each pita half with the chicken mixture. Top with tomatoes and 60g arugula and serve.
  5. For the pesto, blend the arugula and garlic in a food processor until finely chopped. With the machine running, gradually add the oil until well blended. Transfer to a large bowl and stir in Parmesan and salt and pepper.


from rss mix y1 http://topcookingclasses.blogspot.com/2014/04/chicken-and-rocket-pita-pockets.html

FROM THE DESK OF MR HAMZA MOHAMMED.

Attention: Sir: Madam,

 

I sourced your email from a human resource profile database in the chamber; my name is Mr. Hamza Mohammed. An account officer to late Mr. Morris Thompson from America who is an oil merchant Agent here in Burkina Faso, a well-known Philanthropist before he died. He made a Will stating that $15.5M (Fifteen million, five hundred thousand U.S. dollars only) should be given to a citizen of our choice overseas. I have made a random draw and your e-mail address was picked as the beneficiary to this Will.

 

I am particularly interested in securing this money from the Bank because they have issued a notice instructing me been the account officer to produce the beneficiary of this Will within two weeks or else the money will be credited to the Government treasury as per law here. It is my utmost desire to execute the Will of my late client Mr. Morris Thompson since he is no more alive, both wife Thelma Thompson, and daughter Sheryl Thompson. For more information on how he died, please visit this website:

http://news.bbc.co.uk/2/hi/uk_news/england/london/7194086.stm If you are interested, you are required to contact me immediately to start the documentation process with the help of a legal practitioner. I urge you to contact me immediately for further details bearing in mind that the Bank has given us a date limit, please act fast. I await your urgent response.

E-mail (mrhamzamohammed2013@gmail.com)

 

 

Mr. Hamza Mohammed

Manager Internal Audit/-Foreign Remittance

 

 

 

from rss mix y1 http://yourself243.blogspot.com/2014/04/from-desk-of-mr-hamza-mohammed.html

Salmon en Croute

Salmon en Croute

Ingredients:

  • 1 salmon fillet (about 1 1/2 pounds/750 g)
  • 1 pound/500 g asparagus, trimmed 
  • Salt
  • 1/4 cup /60 ml creme fraiche
  • 3 to 4 tablespoons chopped fresh dill
  • Zest of 1 lemon
  • Freshly ground pepper
  • pound/450 g puff pastry (2 sheets)
  • egg, lightly beaten

  • Directions:

    Skin and bone the salmon and set aside. Preheat the oven to 450 degrees F/230 degrees C.

      Cut the tips off the asparagus. Reserve the stems and poach the tips in boiling salted water until tender, 3 to 5 minutes. Drain well, refresh in ice cold water, then drain again, leaving to sit so that all the water comes off. Puree the asparagus and stir in the creme fraiche, dill and lemon zest to blend. Season with salt and pepper and set aside.

        Lay 1 sheet of puff pastry on a damp baking sheet with the long edge facing you. Lay the salmon on the pastry, like a picture in its frame. Sprinkle with salt and pepper. Spread the top of the salmon with the asparagus puree. Lay the raw stems of asparagus on top of the puree, like pencils.

          Brush the margins of the pastry with the egg wash. Lay the second sheet of pastry over the salmon and press the edges to seal, like a giant ravioli. Trim the edges, leaving a 1-inch/2.5 cm border. Press with the tines of a fork, then, with the dull edge of a knife, scallop the edges. Make 2 or 3 slits in the top to allow steam to escape. Brush all over with the egg wash and bake until puffed up and golden brown, about 20 minutes.

            Remove from the oven and let cool for 5 minutes before slicing. This dish is also good at room temperature.

              from rss mix y1 http://topcookingclasses.blogspot.com/2014/03/salmon-en-croute.html