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We're tripping the light fantastic on another disco episode. If you want a satisfying breakfast muffin sandwich, or you like eating breakfast for dinner like we do, these roast beef hash muffins sure hit the spot. The hash stays together better and slices easier if you refrigerate it for at least 8 hours. It might take a bit to get out of these newfangled cans though. You can also satisfy your sweet tooth with a batch of coconut macaroons. And you can go the extra distance by dipping them in chocolate. If it's hooch you're after, the Pink Squirrel is a delicious end to a long day. Shake a cocktail and enjoy the new episode of Starsky and Hutch.

Bacon-Wrapped Roast Beef Hash Egg Muffins
1 can roast beef hash, refrigerated overnight
4 slices partially cooked bacon
4 slices American cheese
4 extra large eggs
salt and pepper to taste
4 English muffins, toasted

Partially cook bacon until it just begins to render the fat. Do not let the bacon become crisp. Slice the refrigerated hash into four even slices and wrap each slice in bacon securing it with a toothpick. Roast in a 375°F, 190°C, gas mark 5 oven for 20 minutes or until bacon is crisp. Toast muffins and cook scrambled eggs while the hash is cooking. For the egg, cook scrambled egg in a thin layer without stirring to form one thin curd. Fold into a wedge to place on the muffin. Serve hot.

Coconut Macaroons Dipped in Chocolate
14 ounce, 396g, bag sweetened, shredded coconut
14 ounce, 396g, can sweetened condensed milk
2 extra large egg whites
1 teaspoon, 5ml, vanilla
¼ teaspoon salt semi sweet chocolate chips

Separate eggs. Add the salt to the egg whites and whip until you have stiff peaks. Set aside. Pour all the coconut in a large bowl. Add the vanilla then add just enough sweetened condensed milk for most of the coconut to hold together, 4-6 ounces. Carefully mix in the egg whites then scoop cookies using a #40 disher or 2 tablespoons onto a parchment paper covered baking sheet making sure to keep the bottoms neat if you want to dip them. Bake for 25-30 minutes in a preheated 325°F, 170°C, gas mark 3 oven. I baked mine for 28 minutes for nicely toasted. Allow them to cool completely before dipping in melted chocolate. Eat immediately for crisp cookies or store in an airtight container overnight for softer, chewy cookies.

The Pink Squirrel
1 part Crème de Noyaux, I used Tempus Fugit
1 part Crème de Cacao
1 part heavy whipped cream
Maraschino cherries for garnish Shake vigorously over ice and strain into a coupe or dessert goblet.

Laurice: host, director, editor\r
Gilly: director of photography, lighting, animal wrangler\r
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Fashion Jewelry provided by: Gems by Gilly\r
Facebook: https://www.facebook.com/GemsbyGilly/\r
Email: [email protected]\r
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Airport Lounge - Disco Ultralounge by Kevin MacLeod is licensed under a Creative Commons Attribution license (https://creativecommons.org/licenses/by/4.0/) \r
Source: http://incompetech.com/music/royalty-free/index.html?isrc=USUAN1100806 \r
Artist: http://incompetech.com/ \r
#lauriceskitchen #lauriceskitchen2010

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