Ingredients

-8 oysters
-300g piece skinned salmon fillet
-3 large scallop or 6 smaller scallops
-6 large raw tiger prawns
-500ml fresh fish stock
-50g butter
-1 large shallot, chopped as finely as possible
-200ml white wine or dry vermouth, or half of each
-150ml 

-whipping cream large handful mixed soft herbs including parsley
and chives, finely chopped
-1 tbsp lemon juice
-150g fresh spaghetti
-drizzle olive oil
-chervil or parsley
-sprigs, to serve

Directions

1-Prepare all the seafood by first opening the oysters into a sieve over a bowl to catch the juices (see video technique). Trim and slice the salmon into 6 equal-size square chunks. If the scallops are large, cut them in half lengthways. Peel and devein the prawns if needed.

2-Place the strained oyster juice and fish stock into a shallow saucepan and bring to a simmer. First add the salmon and poach for 1 min. Add the prawns and oysters (if using large ones) and poach for 1 min more. Add the scallops and poach for 1 min more, then add the oysters (if small) and simmer everything for a final min until just cooked.

3-Carefully tip the fish and poaching liquid into a sieve over a large saucepan or bowl, keeping all the salmon chunks intact.

4-Heat half the butter in the cleaned shallow pan and add the shallot. Cook very gently for 5 mins until soft but not coloured, then pour in the alcohol and boil until reduced to a few tablespoons. Pour in the poaching liquid and boil down until reduced by half, about 20-25 mins. Stir in the cream and, once more, reduce by half. Turn down to a gentle simmer and whisk in the rest of the butter.

5-Gently add the seafood to the sauce, taking care not to break up the salmon. Simmer lightly until heated through, then add most of the herbs, squeeze over the lemon juice and set aside.

6-Meanwhile, cook the spaghetti in plenty of boiling water until just done, about 3-4 mins, then drain well and add back to the pan with a drizzle of olive oil and the rest of the herbs. You are now ready to plate up.

7-Use a roasting fork to twirl a neat bundle of spaghetti. Stand the bundle in the middle of a warm large pasta bowl. Alternate the salmon and seafood around the pasta. Spoon the sauce over the seafood, top the pasta with the chervil or parsley sprigs and serve immediately.

Ingredients

-6 cups (1.5 L) chicken juice
-4 medium potatoes, peeled and cut in 1” (2.5 cm) pieces
-2 large onions, chopped
-6 leeks, chopped (white and light green parts only)
-½ cup (125 mL) 35% whipping cream
-3 tbsp (45 mL) chopped fresh parsley
-2 tbsp (30 mL) butter
-1 tsp (5 mL) dried oregano

Directions

1. In large saucepan, bring broth to boil over medium-high heat; stir in potatoes, onions and leeks. Reduce heat to low; cover and cook for 20 minutes.

2. Purée mixture using immersion blender. Stir in cream, parsley, butter and oregano; cook for 5 minutes, stirring often. Serve immediately.

"Cordon Bleu' is a French term, literally translated as 'blue ribbon', that originally referred to an award for culinary excellence given to women cooks! The term can now apply to any superior cook (yes, men too), and also to this dish (chicken, ham and Swiss cheese slices, breaded and sauteed). This yummy version adds paprika and a creamy white wine sauce worthy of its own blue ribbon. Two blue ribbon tastes in wedded bliss - Chicken Cordon Bleu"

Ingredients

-6 skinless, boneless chicken breast halves
-6 slices Swiss cheese
-6 slices ham
-3 tablespoons all-purpose flour
-1 teaspoon paprika
-6 tablespoons butter
-1/2 cup dry white wine
-1 teaspoon chicken bouillon granules
-1 tablespoon cornstarch
-1 cup heavy whipping cream

Directions

Pound chicken breasts if they are too thick. Place a cheese and ham slice on each breast within 1/2 inch of the edges. Fold the edges of the chicken over the filling, and secure with toothpicks. Mix the flour and paprika in a small bowl, and coat the chicken pieces.

Heat the butter in a large skillet over medium-high heat, and cook the chicken until browned on all sides. Add the wine and bouillon. Reduce heat to low, cover, and simmer for 30 minutes, until chicken is no longer pink and juices run clear.

Remove the toothpicks, and transfer the breasts to a warm platter. Blend the cornstarch with the cream in a small bowl, and whisk slowly into the skillet. Cook, stirring until thickened, and pour over the chicken. Serve warm.

Ingredients

-3 cucumbers, seeded and sliced
-1 1/2 cups crumbled feta cheese
-1 cup black olives, pitted and sliced
-3 cups diced roma tomatoes
-1/3 cup diced oil packed sun-dried tomatoes, drained, oil reserved
-1/2 red onion, sliced

Directions

In a large salad bowl, toss together the cucumbers, feta cheese, olives, roma tomatoes, sun-dried tomatoes, 2 tablespoons reserved sun-dried tomato oil, and red onion. Chill until serving.

Ingredients

-1/2 cup freshly squeezed lemon juice
-1/4 cup extra-virgin olive oil
-2 teaspoons Dijon mustard
-salt and ground black pepper to taste
-5 cups water
-2 cups uncooked wild rice
-1 teaspoon butter
-4 cups finely sliced red cabbage
-2 large red bell peppers - seeded, cored, and chopped
-2 bulbs fennel, trimmed and chopped
-2 bunches kale, leaves stripped from stems and torn into pieces
-1/4 lemon, juiced, or to taste

Directions

Whisk 1/2 cup lemon juice, olive oil, Dijon mustard, salt, and pepper together in a large bowl until dressing is smooth.
Bring water, wild rice, and butter to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender, 30 to 45 minutes. Drain excess liquid and cook uncovered until water is completely evaporated, about 5 minutes more. Stir rice and let cool slightly.
Combine cabbage, red bell peppers, and fennel in the bowl with dressing; toss to evenly coat. Place kale on top of the cabbage mixture and spoon warm wild rice over kale; let sit until kale is slightly wilted, 5 to 10 minutes. Toss until salad is evenly mixed, adding more lemon juice to taste.

Ingredients

-1 cup packed light brown sugar
-3/4 cup dark corn syrup
-3 tablespoons all-purpose flour
-2 tablespoons bourbon
-2 tablespoons molasses
-1 tablespoon butter, melted
-1/2 teaspoon vanilla extract
-1/4 teaspoon salt
-2 large eggs
-1 large egg white
-2/3 cup pecan halves
-1/2 (15-ounce) package refrigerated pie dough (such as Pillsbury)
-Cooking spray
-1/2 ounce bittersweet chocolate, chopped

Directions

Preheat oven to 350°.

Combine first 10 ingredients, stirring well with a whisk. Stir in pecans. Roll dough into a 13-inch circle; fit into a 9-inch removable-bottom tart pan coated with cooking spray. Trim excess crust using a sharp knife. Spoon sugar mixture into prepared crust. Bake at 350° for 45 minutes or until center is set. Cool completely on a wire rack.

Place chocolate in a microwave-safe bowl; microwave at HIGH 1 minute. Stir until smooth. Drizzle chocolate over tart.

The fact that consumption of pork is prohibited in Islam is already known , but the following points explain the reasons and aspects of this prohibition :

1 ) A pig is a real garbage bin . Omnivorous , including excrement , decomposing meat and vegetables or rotten . They also eat animal carcinogen measures .

2 ) meat and fat of pork as a sponge absorbs toxins . Their flesh can be 30 times more toxins than beef or reindeer meat .

3 ) When eating beef or venison , it takes 8 to 9 hours to be digested in our body , so that toxins have all the time possible to be filtered by the liver . But eating pork when he only 4 hours to digest . We can thus obtain a much higher level of toxins within a short time .

4 ) Unlike other mammals , a sweating pig . Sweat is a product with which remove toxins from the body . Because a pig is not sweating , toxins remain within his body and flesh .

5 ) pigs and piglets are so poisonous that it is very difficult that can kill with strychnine or other poisons .

6 ) Farmers use snakes to hunt pigs , as pigs eat snakes and , if bitten by the reptile they are not harmed by his poison .

7 ) When they kill a pig worms and insects of his flesh run faster than other animal meat . In some pork filled day full of worms .

8 ) pigs have parasites in their dozens . There is no security in which temperature should strive pork . This to ensure the death of the parasites .

9 ) Pork has twice as much fat than beef . Chop a piece of beef contains 8.5 grams of fat , while pork steak contains 18 grams of fat . A beef ribs ribs 11.1 grams of fat , while a rib pork ribs has 23.2 grams of fat .

10 ) Cows have a complex digestive system of food with four stomachs . It thus takes more than 24 hours to digest their vegetarian diet and so long as the food is cleaned of toxins . In contrast , the stomach flu only takes about 4 hours to digest his diet in diverse turning food toxins in meat .

11 ) Pork carries about 30 diseases that can pass easily among people . This is why God commanded the integrity of their bodies .

12 ) worms of pig are microscopic , and a touch of their time can pose problems in our intestines , muscles , spinal cord or brain . This results in disease Trichinosis . Symptoms sometimes lacking , but they cause other diseases , such as typhoid , arthritis , rheumatism , gastritis , MS , meningitis , problems in gallbladder , or acute alcoholism .

13 ) Pork is so dirty , as the Creator has prepared him a sewer line down each leg with an outlet at the bottom of the foot . From this dirt hole can not pass quickly enough . A part of this impurity takes and pork .

14 ) According to Jewish law , a pig is one of forbidden foods ( non- CART ) . In order for meat to be " CART " must first come from ruminant animals and have divided hooves such as cattle, sheep , goats , or deer . While camels and pigs are not " CART " .

15 ) The Quran , the sacred book of Muslims also prohibits the consumption of pork , for 14 or more of the above reasons .

These are verified by science .