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![[info]](http://l-stat.livejournal.com/img/userinfo.gif) claidheamhmor | |
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Last night we went off to see Sherlock Holmes. I must confess, it was better than I expected, but it was also somewhat disappointing. I thought Jude Law did a decent Watson, but Robert Downey Jr. seemed way overplayed; at no point did I feel he was anything other than Robert Downey Jr. The late 1800s London was nicely down, and I liked that a lot. The plot was somewhat convoluted, and it showed no cleverness at all; I really would have liked to see a clever Sherlock Holmes adventure. Worst thing about the movie: Hans Zimmer's score. The main theme was quite nice, but it was repeated over and over and over and over again, and he felt the need to fill every single scene with Westerny background guitar twang or strings. Most irritating indeed. Today we saw Invictus. I'm no big fan of sports movies in general (or sports, for that matter), but the 1995 Rugby World Cup and Nelson Mandela's involvement was a pretty important moment in the history of the new South Africa. I quite got into the film; I thought it was really well done, and it captured South Africa pretty well. Morgan Freeman did Nelson Mandela pretty well; not perfectly, but Mandela is very difficult to mimic. Matt Damon did a surprisingly good Francois Pienaar, and his South African accent was really good. Clint Eastwood did, at points, try too hard to capture emotional moments, and it felt a little forced there; the 747 overflight, for example, tried to create false tension. The movie could have done with 20 minute or so being cut. By and large, the 1995 milieu felt authentic, and I think it'll remind South Africans of the event, and perhaps give some insight to non-South Africans. (Non-SA people, let me know what you thought of it!) Tags: movies, pictures
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magependragon | |
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Source: The X-Diet Cookbookby Tabitha Hume
Makes: About 20 Ingreidents
1 egg white, lightly beaten
4 Tbsp (60 ml) fat-free milk
1/2 roll (250g) phyllo pastry
2 cups (500ml) fruit mince meat
1/3 cup (80ml) sherry, medium cream or sweet
caster sugar for sprinkling Method
- Preheat oven to 180C
- Mix together egg white and fat-free milk.
- Cut the phyllo pastry into 40 strips 5x30cm and brush each with the egg-milk mixture.
- Put about 1 Tbsp of fruitmince at the bottom of a strip, and fold over the bottom of the pastry to form a square.
- Fold over again, and continue until you get to the end of the strip.
- Place the square, with open sides horizontal, at the base on another strip. Fold in the same manner, to make a neat package.
- Brush the top with sherry, sprinkle caster sugar and place on a baking tray.
- Repeat until all fruit mince and strips are used.
- Bake for about 15 minutes, until the pastry is browned at the edges.
- Leave to cool slightly, until just comfortable to hold.
- Serve as they are or as pudding piping hot with fat-free icecream.
TipsBe sure not to use mincemeat made with suet. Look for a fat-free brand. Notes
I usually make these folding them as triangles rather than squares as I find that easier
Originally posted on magependragon.vox.com Tags: recipe, vox
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magependragon | |
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Source: Fresh Living December 2009
Makes: 12
250 g Safari cake mix
50 g Sugarbird mixed citrus peel
50 g Moir’s red glacé cherries, halved
50 g Safari flaked almonds
100 g butter
125 ml brandy
125 ml brown sugar
5 ml Moir’s bicarbonate of soda
2 ml mixed spice
1 extra large egg
60 ml sherry 60 ml milk
200 ml Sasko cake flour
Sugarbird glacé fruit
- Place cake mix, mixed citrus peel, cherries, almonds, butter, brandy, sugar, bicarbonate of soda and mixed spice in saucepan.
- Bring to boil, lower heat and cook for 5 minutes while stirring continuously.
- Leave to cool.
- Beat egg, sherry and milk together then add flour and fruit mixture. Mix well.
- Spoon
into cupcake cases in a muffin tin and bake in preheated oven at 160ºC
for 30 minutes.
- Decorate with thinly sliced glacé fruit.
- Instead of using brandy and sherry, use orange juice and add 5 ml Moir’s brandy essence.
- Double up on recipe for a festive treat.
- Bake in a lined deep cake tin for 1 ½ – 2 hours.
Originally posted on magependragon.vox.com Tags: recipe, vox
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