Nutella & Raisins Ice cream

I just bought an ice cream machine after reading this verry verry tasty recipe ;)

If you want more delicious recipes visit Laura Adamache http://www.lauraadamache.ro/ on her blog and you won't regret it ;)

350 gr nutella, 1 tablespoon honey, 40gr sugar, 10 gr corn starch, 460 gr milk, 200 gr cream, 100 gr raisins, brandy

Dissolve the cornstarch in milk, add the sugar and bring to boil. Let it simmer for 5 minutes, stirring continuously. Remove from the heat, add the honey and nutella and mix it well.
Let the mix cool completely. Beat the cream not to stiffly and add it to the nutella cream.
Leave it for 30 minutes in the fridge, add the raisins soaked in brandy and then put it in the ice cream machine for around 30 minutes.
If you want it more firmly, you can put it afterwards for 30 minutes in the freezer.

Snow Patrol - Called out in the dark

I totally loove this video, it's soo funny, and the music is GREAT :D

Mozzarella Tomatoes Sandwich

Home alone and nothing to eat...

or not ;)
Simple, easy and taaasty

1 ciabatta bread, 1 tablespoon pesto, rocket leaves, 3-4 mozzarella slices, 3-4 slices tomato, 1 teaspoon balsamic vinegar

Cut the bread in half. Spread the pesto on the bread, place the rocket leaves on top and some slices of cheese and tomatoes. Add salt and pepper and pour over a teaspoon of balsamic vinegar. Place the other bread half over, press gently and cut in half.

Gym Class Heroes feat Adam Levine - Stereo Hearts

Adam Levine from Maroon 5 in a new presentation ;)
I heard this song once and I totally fell in love with it...

STA Travel Australia - Learn

This is the last part...

STA Travel Australia - Move

This is the second part

STA Travel Australia - Eat

Now this is a video I would have loved to make ;))

Mexican Enchiladas with Cheese

Here is a very easy to make recipe, thanks to Delia Smith http://www.deliaonline.com/

For the salsa: 1 x 14 oz (400 g) tin chopped tomatoes, 1 medium green chilli (the fat, squat variety that isn't too fiery), 1 medium red onion, peeled and finely chopped, 2 heaped tablespoons chopped fresh coriander leaves, plus a little extra, to garnish, juice 1 lime, salt and freshly milled black pepper
For the enchiladas: 4 large flour tortillas 4 oz (110 g), Wensleydale, grated 5 oz (150 g), mozzarella, grated - a block of mozzarella is best for this, 7 fl oz (200 ml) half-fat creme fraiche
You will also need an ovenproof baking dish measuring 9 inches (23 cm) square and 2 inches (5 cm) deep, lightly oiled, and a frying pan.

Pre-heat the oven to gas mark 180°C. Begin by making the salsa: first tip the tomatoes into a sieve over a bowl to let the excess liquid drain away. Next, remove the stalk from the chilli, cut it in half, remove and discard the seeds, chop the flesh very finely and place it in a bowl. Then add half the chopped onion, the drained tomatoes, chopped coriander leaves and lime juice, and season well with salt and pepper. Now give everything a thorough mixing. Meanwhile, mix the 2 cheeses together in a bowl.
Next, put the frying pan over a high flame to pre-heat and, when it's hot, dry-fry each of the tortillas for 6 seconds on each side. Place 1 tortilla on a flat surface and spread a tablespoon of salsa over it, but not quite to the edges, sprinkle over a heaped tablespoon of the cheese mixture, then follow this with a tablespoon of the creme fraiche. Then roll the tortilla up and place it in the baking dish with the sealed side down. Repeat this with the others, then spread the remaining creme fraiche on top of the tortillas in the dish and sprinkle the rest of the salsa over the top, followed by the remaining cheeses and red onion.
Now place the dish on a high shelf of the oven for 25-30 minutes, garnish with the extra coriander and serve absolutely immediately - if you keep them waiting they can become a bit soggy.