Reeve Carney ft. Bono & The Edge - Rise above 1

The soundtrack from Spiderman - Turn off the dark musical :D
I really, really want to see it, but I'll have to go to New York for it :(

Cheesecake with lemon and blackberries

Cake layer: 150 gr ladyfingers, 125 gr butter, 50 g sugar

Lemon cream: 250 g ricotta, 250 g mascarpone, 250g cream, 1 sachet powdered gelatin, 4 tablespoons water, 6 tablespoons sugar, 1/2 lemon (juice and rind), 2 sachets vanilla sugar, 150 gr blackberry / raspberry / strawberry

Cake layer: Mix the ladyfinger with butter and sugar, place the mix obtained in a cake form of 24-26 cm, and press it well with a spoon, put it in the refrigerator while preparing the lemon cream.
Lemon cream: Mix ricotta with mascarpone, sugar, vanilla sugar. After the mix is completely homogenized, add the lemon rind and juice and mix again.
Soften the gelatin in 4 tablespoons of cold water for 5 minutes after melt it in bain marie and then let cool 1-2 minutes. Add the gelatin in the lemon cream, mix, add the stiff cream and mix again.
Spread 3/4 of cream over the cake layer then add the berries and push them gently into the cream. Add the remaining cream and spread it over the entire surface of cake.
Leave the cake to cool for 2-3 hours in the fridge, ornate it with some grated chocolate and berries and serve it.

It's absolutely delicious, it's easy to make, you don't have to use the oven so it's perfect for a summer day.
A big thank you to Laura Adamache who created this recipe, visit her blog http://www.lauraadamache.ro/ for more amazing recipes ;)

Life in a day

What happens when you send a request out to the world to chronicle, via video, a single day on Earth? You get 80,000 submissions and 4,500 hours of footage from 192 countries. Producer Ridley Scott and Oscar-winning director Kevin Macdonald took this raw material — all shot on July 24, 2010 — and created Life in a Day, a groundbreaking, feature-length documentary that portrays this kaleidoscope of images we call life.

Enchiladas

1 Tablespoon Shortening, 1 pound Ground beef, 3 Tablespoons Flour, 1 8-oz. can Tomato sauce, Water, 2 Tablespoons Chili powder, Salt, to taste, 3/4 teaspoon Garlic powder, 12 Corn Tortillas, 1 pound Cheese coarsely grated, 1 large Onion, chopped fine

Melt shortening in heavy skillet. Add the ground meat and brown. Sprinkle meat with flour; mix in skillet. Add tomato sauce and 1 cup water. Mix ½ cup water with the chili pow der to form a smooth paste; add to the meat mixture. Add salt to taste and garlic powder. Cook over medium heat, uncovered, until it is of gravy consistency. Cover and simmer over very low heat. Add more water if the chili gravy becomes too thick.
Dip tortillas one at a time in the hot chili gravy with a wide metal spatula. The tortillas will become pliable almost immediately, which will make rolling the enchiladas easier. Soaking too long will cause the tortillas to fall apart.
Place a good sprinkling of grated cheese and minced onion and about a tablespoon of the meat mixture to one side of the center of the tortilla. Roll tortilla tightly around the filling and place loose side down in a glass casserole baking dish. For best results place the enchiladas in a row with sides touching.
When all enchiladas have been formed, pour the remaining hot chili gravy over all, and sprinkle generously with grated cheese, and top with chopped onion. Bake at 350 degrees. F until the cheese is melted. Serve immediately.

Bear Grylls

That's a new way to promote your show ;)
Only Bear can think of that...
So remember, if you want to survive you might have to chew chewed gum ;)

Chicken with Barbeque Sauce

12 pieces of chicken (or spare ribs)
For the barbecue sauce: 125ml tomato ketchup, 1 tablespoon soy sauce, 1 tablespoon Worcestershire sauce, 2 teaspoons cider vinegar, 1 tablespoon olive oil, 2 teaspoons tomato puree, 2 teaspoons grainy mustard, 1 tablespoon honey, 2 teaspoons molasses sugar or dark brown muscovado sugar, juice of 1 small orange, 3 cloves garlic, crushed, 2½ cm square piece of fresh root ginger, crushed, salt and pepper

Mix all the barbecue sauce ingredients together well in a bowl to make a marinade.
Put the chicken pieces (or spare ribs) in a roasting tin, pour over the marinade and leave for 1 hour.
Cover the tin with foil and bake in a preheated oven, 180°C/350°F/Gas 4, for 30 minutes. After 30 minutes remove the foil and cook uncovered for 5-10 minutes. Test the meat with a knife - it should be pale and tender, not pink. Carry on cooking for a further 5 minutes if it needs it, if not take it out of the oven and eat.
Serve with rice or, alternatively, mashed potato and peas.

L'Oreal advert

It's really funny to hear Dr. House with a British accent ;))