We can even custom build Homes for our clients. We've made it our duty to list some of the best properties in our Island. Check us out from this link;-
http://touchedreality.com/
Wednesday 9 September 2015
Real Estate Services
We can even custom build Homes for our clients. We've made it our duty to list some of the best properties in our Island. Check us out from this link;-
http://touchedreality.com/
Friday 21 August 2015
Sunday 16 August 2015
Cheese Stuffed Pizza Pretzets
Yields: 3 pretzels
Ingredients:
1 (13.8-ounce) tube store-bought pizza dough
4 cups shredded mozzarella (from two 8-ounce bags)
nonstick vegetable oil spray
15 presliced pepperoni
Store-bought marinara or pizza sauce for dipping
Preparation:
Preheat oven to 425°F/220°C. Unroll the dough (it should form 15x9-inch rectangle), then cut the rectangle horizontally into three equal strips. (These will be your three pretzels.) Carefully stretch each of the strips by width and length — stretch each to about 3 inch width and about 34 inch length. Sprinkle 1 cup of cheese down the center of each dough strip. (Reserve the last 1 cup of cheese for later.) Fold the dough over the cheese, pressing to seal and rolling slightly to create 3 dough logs filled with cheese. Cover a baking sheet with foil and spray with vegetable oil. To form the pretzels, take one dough log, move it to the foil covered baking sheet, then form a circle with the ends of the log at the top of the circle. Twist the log ends around each other once and bring them down to meet the bottom of the circle. That's your pretzel shape! Repeat with the other two dough logs on the baking sheet. (Watch the video if you need help with this step.) Wrap pepperonis on the pretzels — 5-ish per pretzel — then sprinkle the remaining cup of cheese among the three pretzels. Bake 14-18 minutes until deep golden brown. Serve immediately with pizza sauce for dipping.
Ingredients:
1 (13.8-ounce) tube store-bought pizza dough
4 cups shredded mozzarella (from two 8-ounce bags)
nonstick vegetable oil spray
15 presliced pepperoni
Store-bought marinara or pizza sauce for dipping
Preparation:
Preheat oven to 425°F/220°C. Unroll the dough (it should form 15x9-inch rectangle), then cut the rectangle horizontally into three equal strips. (These will be your three pretzels.) Carefully stretch each of the strips by width and length — stretch each to about 3 inch width and about 34 inch length. Sprinkle 1 cup of cheese down the center of each dough strip. (Reserve the last 1 cup of cheese for later.) Fold the dough over the cheese, pressing to seal and rolling slightly to create 3 dough logs filled with cheese. Cover a baking sheet with foil and spray with vegetable oil. To form the pretzels, take one dough log, move it to the foil covered baking sheet, then form a circle with the ends of the log at the top of the circle. Twist the log ends around each other once and bring them down to meet the bottom of the circle. That's your pretzel shape! Repeat with the other two dough logs on the baking sheet. (Watch the video if you need help with this step.) Wrap pepperonis on the pretzels — 5-ish per pretzel — then sprinkle the remaining cup of cheese among the three pretzels. Bake 14-18 minutes until deep golden brown. Serve immediately with pizza sauce for dipping.
Friday 10 July 2015
Everything you need to make money online for free
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It's fun!
It's a place to learn!
Tt's free to use and a place to earn cash.
GET IN NOW WHILE SPACES ARE STILL AVAILABLE
Wednesday 24 June 2015
Dinner for two Steak and Salad
Here's what you need:
4 small- medium sized tomatoes, chopped
1/2 medium red onion, chopped
1/2 red bell pepper, chopped
a handful of parsley, chopped
2 cloves of garlic, minced
1 tsp oregano
1 tsp sugar
filet sirloin (about 1 lb total for two)
olive oil
balsamic vinegar
salt & pepper
1/2 medium sized fennel
shaved parmasean
arugula
Prep (both):
Chop/ dice tomatoes, red onion, bell pepper, garlic and parsley.
(A)
Season two cuts of filet sirloin (or your favorite steak) with salt and pepper. Heat a cast iron skillet, and coat with olive oil before adding meat. Cook first side 3 - 5 minutes. Flip and cook another 3 - 5, mindful that both cuts might have unequal cook times depending on thickness. (Suggested times are for med- medium rare).
Set aside and toss about a 1/8 cup pine nuts into a small skillet. Cook until golden brown. Pass off to your cooking partner for the salad.
(B)
In a medium sauce pan, add a few tablespoons of olive oil, and your prepped vegetables. 4 small/med tomatoes, 1/2 red onion, 1/2 red bell pepper, 2 cloves of garlic, and a tablespoon of parsley. Add 1 tsp of oregano, and 1 tsp of sugar. Stir and simmer for 15 minutes, add salt and pepper to taste.
In a small bowl, mix 1/2 cup olive oil, and several splashes of balsamic vinegar, salt and pepper.
Slice up half a fennel. On a large plate, place arugula and top with sliced fennel. Coat with dressing, and top with shaved parmesan and toasted pine nuts.
Both:
Plate your steak and top with tomato sauce. Serve with salad and your favorite wine. Enjoy!
4 small- medium sized tomatoes, chopped
1/2 medium red onion, chopped
1/2 red bell pepper, chopped
a handful of parsley, chopped
2 cloves of garlic, minced
1 tsp oregano
1 tsp sugar
filet sirloin (about 1 lb total for two)
olive oil
balsamic vinegar
salt & pepper
1/2 medium sized fennel
shaved parmasean
arugula
Prep (both):
Chop/ dice tomatoes, red onion, bell pepper, garlic and parsley.
(A)
Season two cuts of filet sirloin (or your favorite steak) with salt and pepper. Heat a cast iron skillet, and coat with olive oil before adding meat. Cook first side 3 - 5 minutes. Flip and cook another 3 - 5, mindful that both cuts might have unequal cook times depending on thickness. (Suggested times are for med- medium rare).
Set aside and toss about a 1/8 cup pine nuts into a small skillet. Cook until golden brown. Pass off to your cooking partner for the salad.
(B)
In a medium sauce pan, add a few tablespoons of olive oil, and your prepped vegetables. 4 small/med tomatoes, 1/2 red onion, 1/2 red bell pepper, 2 cloves of garlic, and a tablespoon of parsley. Add 1 tsp of oregano, and 1 tsp of sugar. Stir and simmer for 15 minutes, add salt and pepper to taste.
In a small bowl, mix 1/2 cup olive oil, and several splashes of balsamic vinegar, salt and pepper.
Slice up half a fennel. On a large plate, place arugula and top with sliced fennel. Coat with dressing, and top with shaved parmesan and toasted pine nuts.
Both:
Plate your steak and top with tomato sauce. Serve with salad and your favorite wine. Enjoy!
Monday 1 June 2015
Deviled Potato Bites
Here's what you need:
small yellow potatoes
chickpeas- 15 oz. can
lemon juice- 1 Tbsp.
garlic powder- 1 Tbsp.
dijon mustard- 1 tsp
turmeric- 1 tsp
tahini- 2 Tbsp.
water- 2 Tbsp. (add more as needed for a creamier texture)
salt- to taste
pepper-to taste
Directions:
Chop 10-15 small yellow potatoes in half, and place on a baking sheet. Sprinkle with salt, and spray with cooking oil. Bake at 400˚F/200˚C for 40 minutes, or until soft. Scoop out a small section of the potatoes to create a bowl. (You can add these to the hummus center, or simply snack on them now!)
In a food processor, combine all remaining ingredients and blend thoroughly. Add more water as needed until the mixture is smooth and creamy.
Spoon mixture into a piping bag, and fill the potato cups. Use a ridged tip on the bag for a beautiful textured effect!
Sprinkle with paprika or seasoning salt and chives.
Enjoy!
small yellow potatoes
chickpeas- 15 oz. can
lemon juice- 1 Tbsp.
garlic powder- 1 Tbsp.
dijon mustard- 1 tsp
turmeric- 1 tsp
tahini- 2 Tbsp.
water- 2 Tbsp. (add more as needed for a creamier texture)
salt- to taste
pepper-to taste
Directions:
Chop 10-15 small yellow potatoes in half, and place on a baking sheet. Sprinkle with salt, and spray with cooking oil. Bake at 400˚F/200˚C for 40 minutes, or until soft. Scoop out a small section of the potatoes to create a bowl. (You can add these to the hummus center, or simply snack on them now!)
In a food processor, combine all remaining ingredients and blend thoroughly. Add more water as needed until the mixture is smooth and creamy.
Spoon mixture into a piping bag, and fill the potato cups. Use a ridged tip on the bag for a beautiful textured effect!
Sprinkle with paprika or seasoning salt and chives.
Enjoy!
Thursday 14 May 2015
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