Nemeton

helo?

kr236rk — Wed, 19 Aug 2009 19:42:37 GMT

mae o'r bawb?

RE: Math ap Mathonwy

kr236rk — Tue, 07 Jul 2009 21:57:39 GMT

film is here!

[link]

please enjoy

R

Math ap Mathonwy

kr236rk — Tue, 07 Jul 2009 18:12:17 GMT

S'mae

i hope soon to forward information about a short experimental film based on the concluding pages from the Fourth Branch of the Mabinogion

thanks

Ric

Schinkenspeck (German Bacon)

gwydion — Wed, 01 Apr 2009 12:19:04 GMT

Schinkenspeck (German Bacon)

Ingredients:
11l ice water
20g sea salt
200g prague powder #1 (curing salt)
75g powdered dextrose
75g white pepper, ground
75g juniper berries, ground

Method:
This is a lot of work, especially if you're working alone, but it does yield a beautiful finished product that is well worth the trouble. The original procedure calls for a whole fresh pork ham, but any I make in the future will be made with pork loins. The reason for that is simple - the center part is round and pork loins are naturally round. If you use a ham, you have to fit together various pieces of the muscle to get the right shape and use gelatin to hold them together. The loin will make the center more like Canadian bacon, but that's no problem as far as I'm concerned.

I remove the skin from the bacon before curing. I also spray-pump both the bacon and ham at 10% of their weight with the cure. Then you let them cure for 5 to 6 days at 4�C (ie in the refrigerator).

Lay the bacon slab out on a counter top and fit it around the ham. You may have to trim off parts of the ham where it's too wide and fit such trimmings in places where it is too narrow. Just sprinkle them with unflavoured gelatine and they'll stay there after the smoking. When the bacon fits nicely around the ham, sprinkle it with gelatine and tie it up like a rolled rib roast. Working alone, I found skewers helpful for this part of the process, securing one end while I worked on tying the other. This took nearly an hour on my first attempt! Then you put the whole thing in a stockinette bag and let it rest in a 60�C smokehouse until it gets to 52�C internal - just like bacon, but it will take longer because of the greater thickness. Mine took about a day. Then you can smoke it, but not too much. I kept mine at 52�C for another day so it would firm up nicely.

It was far too thick for my home slicer, so I took it to the butcher, where I had purchased the meat, and let him cut it on his professional grade slicer (and gave him 4 slices for his trouble). I put it in the freezer first, for about 6 hours, so it was easier to slice consistently.

I found it fried up best at very low heat in a cast iron skillet. The sugar in it will carmelize and make a mess even at moderate temperatures. Then prepare yourself to taste the finest bacon you've ever had - I'm not kidding, the delicacy of the juniper berries and the faint sweetness make this a treat you'll never forget.

Mom's German Potato Salad

gwydion — Sat, 14 Mar 2009 10:39:59 GMT

Mom's German Potato Salad

20 Servings

2.7kg red potatoes
1 large onion, chopped
1 tsp salt
freshly-ground black pepper, to taste
8 slices bacon
360ml water
360ml vinegar
200g granulated white sugar
4 hard-boiled eggs

Cook potatoes in jackets then set aside. When cool, peel and slice before seasoning liberally. Chop the onions and add to potatoes. Cube the bacon and fry in large fry pan until golden brown. Remove bacon bits from grease in pan, add to pan the water, vinegar, and sugar and bring to boil.

Transfer the potato mixture in liquid, stirring occasionally (add more liquid as needed). Then add bacon bits and sliced or cubed eggs (if desired). Serve warm.

Mom's German Meatballs

gwydion — Sat, 14 Mar 2009 10:38:44 GMT

Mom's German Meatballs

12 Servings

900g minced beef
2 eggs
2 tsp salt
1 tbsp mustard seeds
1 tsp celery seeds, whole
1/2 tsp frshly-ground black pepper
3 tbsp catsup
2 garlic cloves, sliced
1/2 onion, finely dices
boiling water

flour, for dredging
fat, for frying

For the Sauce:
1l water
240ml catsup
1 tbsp flour
4 tbsp cornstartch
1 tbsp vinegar
1 tbsp sugar
1 tsp salt
freshly-ground black pepper,to taste
water, to make a thin cream

Put the garlic into a water glass and pour 2 tbsp boiling water over it. Mash the garlic well, then add 2 tbsp more boiling water. Strain through a kitchen towel, saving the liquid only.

Mix together all the ingredients, including the garlic liquid then shape into balls about the size of a large egg. Roll the balls in the flour until well coated. Melt enough fat to make a depth of about 1.5cm in a heavy skillet or cast iron cooking pot and use to fry the meatballs until browned. Remove the meatballs and pour off all but 4 tbsp of the fat.

For the sauce: Add the water to the reserved fat along with the catsup. Make a paste of the sauce ingredients, stirring in the water to get a consistency of a thin cream. After the water-catsup mixture is warm, slowly add this mixture, stirring constantly to avoid lumping, until the mixture has been well absorbed into the liquid. Cook gently until the sauce is slightly thickened. Place meatball in the pan, or in an oven-proof roaster and make sure they are covered with the sauce. Cover pan and bake in hot oven for 1 hour. Serve with mashed potatoes.

Molho De Piri-Piri (Portuguese Hot Red Pepper Sauce)

gwydion — Sat, 07 Mar 2009 12:47:56 GMT

Molho De Piri-Piri (Portuguese Hot Red Pepper Sauce)

4 to 6 hot chilli peppers (preferably African piri-piris)
1 teaspoon coarse sea salt
250ml olive oil
80ml cider vinegar

Stem the peppers and coarsely chop (include the seeds); place in
a 500ml shaker jar (or tight-lidded jamjar) along with the salt, olive oil, and vinegar.

Cover tightly then shake well, then store at room temperature. The sauce
will keep well for about a month. Shake the sauce every time you
use it.

Note: For mellower flavor, roast the chillies, uncovered, for 15
minutes at low oven heat (140�C), cool until easy to
handle, then slip off the skins. Otherwise, prepare as directed.

'Deceased Relative' Inheritance Scam

gwydion — Wed, 04 Mar 2009 07:10:22 GMT

'Deceased Relative' Inheritance Scam

This is yet another variant of the 419 or Nigerian Advanced Fee fraud that I thought had died away, but this eMail was waiting in my 'scam trap' inbox this morning so I thought I'd better post it here, today:

---------scam email starts-----------------

Subject: Re: Enquiry
From: Jim Leon <infoofficer@atmail.org>
To: <undisclosed-recipients:;>

I am Jim Leon. , an attorney at law. A deceased client of mine, that
shares the
same last name as yours, who here in after shall be referred to as my client,
died as the result

of a heart-related condition on March 12th 2005. His heart condition
was due to
the death of all the members of his family in the tsunami disaster on the 26th
December 2004 in
Sumatra Indonesia. [new user link]
I can be reached on (linkjimleon@hotmail.com) for details.
My late Client has a deposit of Eighteen Million Dollars ( US$18 Million) left
behind.

Best regards,
Jim Leon.
Attorney at Law
TEL: +60 122 473 440
linkjimleon@hotmail.com

--------------scam email ends---------------

Of course, we all know that the Indian Ocean quake and the resultant tsunami were truly tragic events. But this is how these types of scams work. They link to real events such as aircraft crashes, natural disasters, shipwrecks and the like and say a relative died.

Of course, if a real relative of mine died who 'shared the same surname' I would be contacted here by name, not anonymously.

The '<undisclosed-recipients:;>' list also indicates this is bulk email, spam sent out to thousands of people, not just one individual.

And, the 'from' email looks official as 'infoofficer@atmail.org' but you're asked to contact a throw-away hotmail account; this being a favourite ploy of scamsters.

The +60 country code indicates you're phoning Malaysia, but looking at the eMail headers reveals that the originating server was [41.220.75.3] which lies in Oregon in the USA... Yes, it's a scam, a bulk spam email intended to trap you into sending the scammers money.

If you were to contact this 'attorney' (and they're British-style solicitors and barristers in Malaysia, not US-style attorneys) you would be told something like 'you have to pay legal fees first, send by Western Union'. The fees would be a few hundred dollars. You send them the 'fees' and get nothing in return.

It's a scam, delete any mail that looks like this (and there are many variants).

Fake Bank Login Phishing Attempt

gwydion — Sun, 01 Mar 2009 20:35:15 GMT

Fake Bank Login Phishing Attempt

This kind of email is becoming increasingly prevalent and it represents a direct phishing attempt:

------------------fake email starts---------------

Subject: SECURITY MESSAGE ALERT
From: "ALLIANCE LEICESTER BANK" <no_reply@alliance.com>
To: undisclosed-recipients

You have 1 new Security Message Alert!

Log In into your account and resolve the problem.

Click here to Log In

Alliance & Leicester Online Service
Alliance & Leicester Security Department

------------fake email ends-----------------

This looks, at first glance, like an official email. Except that the recipient is not named. If this really was an official email then you would be named and the message would be sent to you directly, rather than asking you to log in to some 'account' and giving you an anonymous email.

When you look at the URL of the link provided, if links to the following site:

http: //alliweightloss.ws/images/alliancere/alliance.php

This is a real site all about weight loss, and nothing to do with Alliance and Leicester (whose official URL is: http: //www.alliance-leicester.co.uk). Basically the fraudsters have hacked a real site (I have informed the site owner) and have placed a fake website there mimicking Alliance and Leicester. They're out to get your login details so they can hack your bank account.

If you get an official looking email that does not address you by name always delete it and never click on a link in the email as this will tell the scammers that they have hit a real email address and you will get more span and scam emails.

If any more confirmation were needed, then checking the email headers reveals that the email originated form IP: 92.41.105.75 this is a server located in the USA and Alliance and Leicester is an UK bank. It's a classic phishing attempt masquerading as a message from an UK source.

'Vodafone' 419 Scam eMail

gwydion — Sun, 01 Mar 2009 17:26:30 GMT

'Vodafone' 419 Scam eMail

This is a 419 (advance fee fraud) eMail I received yesterday. It's so amazing and funny I simply had to share it here.

----------------Scam eMail Starts --------------------

Subject: Winning Notification Letter To You From Vodafone Group Plc
From: Vodafone Group Plc <info@vodafonegroup.co.uk>
To: <undisclosed-recipients:;>

Vodafone Group Plc
Vodafone House
The Connection
Newbury
Berkshire
RG14 2FN
England
Attn: Beneficiary,

Congratulations Vodafone Group Plc has chosen you by the board of
trustees as one of the final recipients of a cashGrant/Donation for your
own personal, educational, and business development.

To celebratethe 30th anniversary program,We are giving out a yearly
donation of 1,000,000.00(One Million Pounds Sterlings) to 5 lucky
recipients,donations/aid from the Vodafone Group Plc,ECOWAS,EU,UNICEF and the
UNO in accordance with the enabling act of Parliament,which is part of our
promotion.this is also to inform you that your winnings falls in the Africa
Category (Nigeria) you will be required to pay just $150 as the delivery
charges to send all the neccessary documents and your winnings check to your
address, kindly fill the claims requirement form and send it to the executive
secretary so as to enable him send you details on how you are to send the
payment.

To file for your claim you are to fill out below information and send
it to Sir. Russell Weaver The Executive Secretary Via his email contact
address:(claimsagent_russellweaver101@yahoo.com.hk)
you can also call to confirm the genuity.

Claims Requirements:

1. Full Name:..................................
2. Address; ....................................
3. Nationality:..................................
4. Age:.......... Date of Birth:..............
5. Occupation:..................................
6. Phone:................Fax:....................
7. State of Origin:..........Country:.........

The Executive Secretary:

Sir. Russell Weaver
Email :claimsagent_russellweaver101@yahoo.com.hk
Tell:234 803 914 9590

NOTA CONFIDENCIAL: La informaci�n contenida en este E-mail es confidencial y s�lo puede ser utilizada por la persona o la compa��a a la cual est� dirigido y/o por el emisor. Si no es el receptor autorizado, cualquier retenci�n, difusi�n, distribuci�n o copia de este mensaje es prohibida y ser� sancionada por la ley. Si por error recibe este mensaje, favor reenviarlo y borrar el mensaje recibido inmediatamente.

CONFIDENTIAL NOTE: The information in this E-mail is intended to be confidential and only for use of the individual or entity to whom it is addressed and/or the issuer. If you are not the intended recipient, any retention, dissemination, distribution or copying of this message is strictly prohibited and sanctioned by law. If you receive this message by error, please immediately send it back and delete the message received.
CORREO DE USO INSTITUCIONAL
MINISTERIO DEL PODER POPULAR PARA LA CIENCIA Y TECNOLOG�A

------------scam email ends----------------

Where do I start with this one?
Vodafone is an UK company and has an UK address, headquarters, etc. So, why is this email telling me to contact someone in Nigeria (the +234 number is Nigerian and it's a mobil phone, probably cloned). The yahoo.co.hk address is a thow-away one and the Hong Kong yahoo email address is the fraudsters' favourite at the moment.

If I've recieved this amazing donation then surely they would contact me directly (in fact I got this email 3 times to all 3 of the eamil addresses I use to catch these scams!) So it seems I've won �3 million!

And why is Vodafone working with all those other organizations: ECOWAS,EU,UNICEF and the UNO just to give little old me some money! That's definitely fishy!

Vodafone is a big company, if they really wanted to contact me they would call me (I am with them after all) and why would I need to pay a courier company in Africa to deliver my fund which is coming form the UK?!).

Yes, it's a scam, another version of the classic Nigerian 419 (Advance Fee fraud) scam. They just want you to send them the $150 by Western Union then they will disappear and you get nothing.

It's so blatant it's laughable. Even more so when you look at the email headers and discover that the email originated from correo.mct.gob.ve on the IP address: 150.187.40.5. Yes, it's from Venezuela... and the Venezuelan servers are working overtime at the moment sending spam and scam emails. It's the fraudsters' current favourite haunt.

It's a scam, a fraud, a con... delete any such email immediately.

But it's so blatant and so bad, it did make me smile a little when I read it.

Georgian Chicken with Walnut Sauce

gwydion — Sun, 01 Mar 2009 17:16:05 GMT

Georgian Chicken with Walnut Sauce

This is a classic Georgian (Eastern European) recipe for a boiled chicken, the flesh of which is removed and shredded and served in a walnut-based sauce.

1.8kg Chicken
2l Chicken Stock
420g Walnuts
10 Cloves Garlic -- finely chopped
1 Bunch Coriander (Cilantro)
1 Large Dried Chilli -- chopped
1/2 tsp Salt
3 tbsp Unsalted Butter
3 Large Onion -- finely chopped
1 tbsp Plain Flour
1.5l Stock
3 Large Egg Yolks
3/4 tsp Paprika
Cayenne Pepper -- to taste
1/2 tsp Ground Fenugreek
3/4 tsp Coriander -- ground
1 Pinch Cinnamon
3/4 tsp Turmeric
1/2 tsp Dried Tarragon
Salt -- to taste
3 tbsp White Wine Vinegar
Coriander -- for garnish

Combine chicken and stock in large pot. Bring to a boil and skim off the foam. Reduce heat to low and simmer,covered for 45 minutes. Strain chicken and reserve 1.5l of stock.

Cool the chicken and shred meat. Set aside. Finely grind the walnuts, garlic, cilantro and pepper with salt in food processor. Set aside. Melt butter in dutch oven over medium heat. Add onions and saute until they just begin to color about 8 minutes. Stir in flour and cook stirring for 1 minute. Gradually stir in reserved chicken stock, simmer for 5 minutes.

Turn heat to low and stir in walnut mixture. Let simmer for 5 minutes. Whisk egg yolks in small bowl then add a ladleful of hot broth. Stir and add back to the chicken stock. Add all spices, tarragon and salt and simmer without boiling for 10 minutes. Take off heat and stir in vinegar and chicken. Serve garnished with coriander. (Tastes better if re-heated and served the next day.)

Serves 8

Paprika Potatoes

gwydion — Sun, 22 Feb 2009 16:40:46 GMT

Paprika Potatoes (Hungary)

Ingredients:
2kg potatoes, quartered
2 Medium Bell Peppers, Chopped
2 Large Tomatoes, Chopped
180g Bacon, Chopped
1 Large Onion, Chopped
2 Garlic Cloves, Chopped
1 Pinch Ground Caraway
1 Tablespoon Paprika
Salt and Freshly-ground Black Pepper, To Taste

Directions:
Fry the bacon until the oil renders then add the onion and continue frying with the bacon until browned. Add garlic and caraway. Simmer for 1 minute. Add remaining ingredients and enough water to just cover the potatoes. Simmer for 20 minutes. Let most of the water evaporate. Serve.

Serves 4

Czech Kolaches

gwydion — Sat, 24 Jan 2009 22:14:24 GMT

Czech Kolaches Recipe

500ml milk
100g sugar
1 egg, beaten
100g butter
1 tsp salt
2 tbsp active, dried, yeast
1.5kg plain flour

For the Filling:
225g dried apricots
65g sugar
1/4 tsp lemon juice
1 1/2 tbsp butter

In a large saucepan, scald milk and add sugar, egg, butter, and salt.
Cool the mixture to about 45�C.�Meanwhile, in a large bowl, dissolve yeast in warm milk mixture.� Add the flour gradually and knead to a very soft dough.� Cover and let rise until doubled in size�about one hour.�

Shape the dough into balls about 5cm in diameter then place on greased baking sheets 5cm apart. Cover and let rise again until doubled in volume � about 30 to 45 minutes.� When they have risen, make an indention in the center of each roll.� Fill each with desired filling and bake
at 180�C. for 20 to 25 minutes.

For the Filling:� In a large saucepan, cover apricots with water and cook until plump and tender (about 20 minutes).� Drain and place in a blender or food processor and puree until smooth.� In a saucepan, combine puree with sugar, lemon juice, and butter
.
Cook over medium heat until butter has melted.

Bank of Scotland Phishing Scam

gwydion — Tue, 20 Jan 2009 16:35:15 GMT

Bank of Scotland Phishing Scam

This is another classic example of a 'bank details' phishing scam, this time purporting to come from the Bank of Scotland (BoS). It's so blatant that it's almost laughable. But it does illustrate one of the really important features to look out for when recieving these kinds of emails:

=============scam email starts==================

Subject: Bank of Scotland customer service: new online form released
From: Bank of Scotland <noreply@bankofscotland.co.uk>
To: xxx@xxx.xxx

Dear Bank of Scotland customer,

You have received this alerting message, as you are listed to be an Bank of Scotland Business Banking user.

We would like to inform you that we are currently carrying out scheduled maintenance of banking software, that operates customer database for Bank of Scotland Business Banking users. Customer database is based on a client-server protocol, so, in order to finish the update procedure, we need customer direct participation. Every Bank of Scotland Business Banking customer has to complete a Business Banking Form. In order to access the form, please use the link below. The link is unique for each account holder and expires within a certain period of time. If you don't fill in Business Banking Form before your unique link expires, the system will automatically send you a new notification message.

http ://www.bankofscotlandbusiness.co.uk.session5268/ibfom/hobsinternet/en/index.jsp?id=560876076025116193827361912656186765793223745022733181931674863335905845485 <http://www.bankofscotlandbusiness.co.uk.session5268.fd-o1.info/ibfom/hobsinternet/en/index.jsp?id=560876076025116193827361912656186765793223745022733181931674863335905845485>

Thank you for your cooperation. We apologize for any inconvenience brought.

Bank of Scotland Business Banking

=============scam email ends================

First things first, if I really was an RBS business customer and this was a genuine email then they would contact me by name, not as the anonymous 'Dear Bank of Scotland customer'. I would also hope that a genuine email from a British bank would use proper English. The 'banking software, that operates customer database' is a dead give away as the preposition 'the' is missing from in front of the 'customer database' so this was written by someone for whom English is not their first language.

But the best give-away that this is a scam is the URL itself. This is www.bankofscotlandbusiness.co.uk.session5268. Bank of Scotland's URL is 'www.bankofscotland.co.uk (as in the email above). The scammers have registered a domain as close to the real one as they can but it's nothing like it and the addition of '.session5268' at the end means it's a subdomain and this is a favorite trick of scammers.

Do not click on the URL and delete any email such as this immediately. If you do click you will be taken to a copy of the Bank of Scotland login page and will be asked to enter your on-line banking details. The scammers will then have access to your account and will be able to clean it out. Beware!

Russian Bride 419 Scam

gwydion — Fri, 16 Jan 2009 09:42:34 GMT

Russian Bride 419 Scam

This is a new version of the Russian Bride/Russian Girlfriend scam:

==============Scam eMail Starts==========

Subject: I will tell you more about my past relation later.
From: Chester Willard <n.milligandb@topb.com.sg>
To: [redacted]
Attachments: Ekaterina.jpg

Hello my new friend.
It is my first letter on English.
Sorry, if I made some mistake in words.
But I write you from my hand and don't use pre-written letters.
My name Ekaterina. I live in Russia, in city Saint-Petersburg.
I am 26 years old. If you think, that I am not serious don't make mistake, and know me much more.
I gave promise, that I will never married on Russia boy.
All of them lie and don't hold his word.
Some man drink alcohol very much.
May be I will tell you more about my past relation later.
But i don't like think about it, it was no good.
My family are not large.
We live with my mother and sister.
My mother have good work as bookkeeper.
We can pay for all life expenses.
And I will not ask you help me with money.
I know many stories about it.
If you will write to me more, you will understand, that I am not such girl!
I am simple Russia girl, who want to live abroad.
I want have husband and right family.
I will try for this very much.
I have very serious intention.
My girlfriend find her husband on internet in last year.
She move to United Kingdom and they have happy family.
She write to me letter every week.
Don't want write about me and my hobby in first letter.
If I really interested you will ask me about all.
I want ask you some question:
Do you have children?
What are you doing at work?
Did you have past relation, wife?
I hope, you can know some new things about me from this letter.

Please reply only to my personal e-mail: gentleloveme @gmail.com

I will wait your letter and hope to receive news from you shortly.
Bye!

Ekaterina, from Saint-Petersburg.

-----------------------------------------------------------------------

=========Scam eMail ends=======================

Of course, I get propositions for serious relationships every day, don't you? Especially from drop-dead gorgeous women (as the attached image shows). Despite my excitement, I was a little suspicious. After all, if this was a personal email from a Russian woman, why did it come from a male email adress: Chester Willard <n.milligandb@topb.com.sg>; registered in Singapore.

Admittedly, the IP address of origin [91.78.177.183] shows the message originated in Russian, but Singapore is one of the notorious scam centres, especially for the 419 scam, the [new user link].

Yes, this is a fraud, an example of the [new user link]. Of the various versions of this scam Eastern European (and most commonly Russian) scammers tend to use the guise of mail-order bride agencies to scam their victims. The aim once again is to develop a rapid rappor and the desire to meet in person. But before this can be done passports and visas have to be paid for. Of course, after giving the money the woman simply vanishes.

Another Abbey Phishing Scam

gwydion — Wed, 14 Jan 2009 00:18:31 GMT

Abbey National seems to be the flavour of the month for bank account phishers at the moment and here's another Abbey-based phishing scam

=============scam email starts============
Subject:e-banking Update
From: "Abbey National Plc" <onlinersservicesss@abbey.com>
To: undisclosed recipients

Dear Abbey Customer,

Your internet banking access has been suspended due to many unsuccessful login attempt.

You are kindly advised to follow the instructions below to re-register your account.

Please Click Here To Start

Abbey Bank,
Customer Relations,
Regent Street
London.

============scam email ends========

Looking at the headers, it becomes clear that the email originates from 20090106193853.AF3EB1C000A8@mwinf2021.orange.fr from the IP [90.3.76.209] (ie France). So this is not coming from the Abbey corporate email. Click on the link and it takes you to a login page where you have to enter your login details as well as a few personal details to 'update' your account. It's a phishing attempt where they're after you login details so they can clean out your account.

Christmas Stollen

gwydion — Tue, 13 Jan 2009 16:07:04 GMT

Christmas Stollen Recipe

This is a rather unsual Stollen recipe that does not contain the usual marzipan (almond paste) filling.

Ingredients:
560g flour
150 sugar
1 pk active dry yeast
1 tsp salt
1/4 tsp ground cardamom
1 tsp ground cinnamon
1/4 tsp freshly-grated nutmeg
160ml milk
100g unsalted butter
60ml water
2 eggs
150g mixed candied fruit, chopped
75g raisins
75g choped walnuts

Method:
Combine 140g of the flour, the sugar, yeast, salt, cinnamon, cardamom, and nutmeg in a mixing bowl. Place the milk, butter, and water in a saucepan and heat over low heat until warm (about 50�C) stirring until the butter melts. Gradually add the warm milk mixture to the flour. Beat until smooth, about 2 minutes. Add the eggs, and 1 cup flour and beat 2 minutes longer.

Add the candied fruit, raisins, and walnuts. Stir in as much of the remaining flour as possible. Place dough on a lightly floured surface and knead in remaining flour. Knead for 10 minutes, until dough is smooth and elastic. Place dough in greased bowl, cover, and let rise about 1½ hours or until double in bulk. Punch dough down and divide in half. Knead each piece for 1-2 minutes. Cover and let rest 10 minutes. Roll each out to an 11 x 7-inch oval. Fold over in half. Place on greased baking sheets, cover, and let rise about 45 minutes. Bake in a preheated 190�C, oven for 25-30 minutes.

German Apple Cake

gwydion — Tue, 13 Jan 2009 16:05:30 GMT

German Apple Cake Recipe

Ingredients:
200ml sugar
75g plain (all-purpose) flour
55g whole wheat flour
45g oat bran
3/4 tsp baking soda
1 tsp salt
3/4 tsp ground cinnamon
1/2 tsp ground allspice
2 eggs
1 tsp vanilla wextract
2 granny smith apples, peeled, cored and chopped
75g sultanas

Method:
Preheat oven to 175�C and lightly-grease a loaf tin.

In one small bowl; beat together eggs, veg. oil and vanilla. Mix together all dry ingredients in a large bowl. Add liquid ingredients to dry and mix well. Fold in chopped apples, walnuts, and raisins. Spoon into loaf pan until half full. Bake in preheated oven for 50-60 mins. Check center with toothpick to see if done. Remove and cool on a wire rack.

8 servings.

Parsley Steaks

gwydion — Tue, 13 Jan 2009 16:04:04 GMT

Parsley Steaks Recipe

Ingredients:
4 fillet steaks (from well aged beef) about 3cm thick
8 rashers of streaky bacon
1 bunch parsley
3 banana shallots, very finely chopped
salt and black pepper, finely chopped
oil for frying

Method:
Use the back of a knife to flatten out the bacon then wrap around the steaks and secure with toothpicks.

Add a little oil to a frying pan and cook the meat on both sides until nicely browned and cooked medium rare (about 6 minutes), or cooked to your liking. Remove the meat at this point and set aside to keep warm then add the onion to the pan. Fry for 2 minutes then add the parsley and season with salt and black pepper. Fry for 2 minutes more.

Plate-out the meat (removing the toothpicks) then arrange the onion and parsley mixture on top. Serve with mashed potatoes and fine beans.

Beef Bourguignon

gwydion — Thu, 08 Jan 2009 21:26:17 GMT

Beef Bourguignon Recipe

Ingredients:
4 tbsp unsalted butter
1.2kg boneless beef chuck, cut into 3cm cubes
3 tbsp brandy
225g pearl onions, peeled
225g button mushrooms
2 1/2 tbsp potato flour
2 1/2 tsp meat-extract paste
2 tsp tomato pur�e
360ml Burgundy wine
180ml dry sherry
180ml ruby port
300ml beef stock
1/8 tsp black pepper
1 bay leaf

Method:
Slowly heat a 4l casserole or Dutch oven with a tight-fitting lid. Add 2 tbsp of the butter and heat, but do not let it burn. Brown the beef cubes well in the hot butter over high heat, adding one-quarter at a time. Lift out the beef as it browns, continuing until all the beef is browned.

At this point return the beef to the casserole. In a small saucepan heat 2 tbsp of the brandy just until the vapour rises, and ignite, pouring the brandy over the beef. As the flame dies, remove the beef. Add the remaining butter to the casserold and heat slightly.

Add the onions and cook over low heat, covered, until lightly browned. Now add the mushrooms and cook, stirring, for 3 minutes. Remove the pan from the heat. Stir in the flour, the meat-extract paste, and the tomato paste until well blended.

Stir in the Burgundy, the sherrt, the port, and the broth. Bring the wine mixture just to a boil, stirring. Remove the pan from the heat and add the beef, the pepper, and the bay leaf, mixing well. Bake, covered, stirring occasionally, in the middle of an oven pre-heated to 180�C for 1 1/2 hours, or until the beef is tender, adding the remaining brandy little by little.

Jalape�o Poppers

gwydion — Mon, 05 Jan 2009 15:18:23 GMT

Jalape�o Poppers Recipe

Jalape�o poppers are cheese stuffed jalapenos that are breaded and baked or deep-fried. Jalapeno poppers are popular restaurant and party appetizers.

Ingredients
24 fresh jalape�o chillies
250g Cheddar cheese, grated
100g cream cheese, softened
3 eggs, slightly beaten
280g fine breadcrumbs
Ranch or blue cheese dressing

Cut the stem end off each chilli and scoop out seeds and as much of the ribs as possible. In a small bowl blend the cheeses together. Stuff each of the peppers with the cheese mixture (a pastry piper or small spoon is helpful). Beat eggs gently.

Pour breadcrumbs into a shallow pan. One by one, coat each popper with egg, shake off excess and roll gently in the breadcrumbs. Set aside for 15 minutes to allow the breading to set up. Transfer the poppers to a greased baking pan and bake in a preheated (150�C) oven.

Bake 20 minutes for spicy jalapeno poppers, 30 minutes for medium heat and 40 minutes for a mild flavor. Serve immediately with a dressing for dipping.

Serbian Pork and Beans

gwydion — Sun, 04 Jan 2009 23:12:39 GMT

Serbian Pork and Beans Recipe

Ingredients:
450g Dried White Beans
675g Smoked Pork, cubed
2 Medium Onion, chopped
3 Cloves Garlic, finely chopped
3 tbsp Olive Oil
2 tbsp Hungarian Paprika
1 tsp Crushed Red Chilli Flakes

Directions:
Pre-soak the beans by placing in a large bowl, covering with water and setting aside over night.

The following day, drain the beans, add to a pan then mix in the pork before covering everything with water. Bring the mixture to a simmer then cover the pan and cook slowly for 1 hour.

Meanwhile, add the oil to a pan and use to fry garlic and onion for 5 minutes before stirring in the paprika and cooking for 1 minute more. Add this mixture to the beans and pork and continue to cook until beans are tender (about 40 minutes more). Sprinkle with the chilli, then season with salt and pepper to taste. The finished dish should have a very thick sauce.

Serbian Skillet Pork

gwydion — Sun, 04 Jan 2009 23:06:21 GMT

Serbian Skillet Pork Recipe

Ingredients:
675g Pork, cut into strips
2 tbsp Olive Oil
60ml Water
3 Medium Onions, chopped
1 Medium Tomato, chopped
1 1/2 tsp Salt
1/2 tsp Paprika
1/4 tsp Pepper
1/4 tsp Crushed Red Chilli Flakes
1 Medium Green Bell Pepper, chopped
60g Feta Cheese, crumbled
300g Rice, cooked

Directions:
Heat the oil in a pan then add the pork and fry for 15 minutes, until nicely browned. Drain any fat then add water, onions, tomato, salt, paprika, pepper and red pepper. Cover and simmer 30 minutes (adding more water if necessary).

Add green pepper, cover and simmer for a further 10 minutes. Top with the cheese and serve on a bed of boiled rice.

Smothered Pork Chops

gwydion — Sun, 04 Jan 2009 21:38:49 GMT

Smothered Pork Chops Recipe

Ingredients:
4 Medium Pork Chops
1 tsp Salt
1 tsp Dry Mustard
1 tbsp Lemon Juice
4 tbsp Olive Oil
1 Medium Onion, chopped
1 tin of tomatoes

Directions:
Rub the chops with salt, mustard, and lemon juice then set aside to stand for 30 minutes.

Heat the olive oil in a pan and use to fry the chops until brown on both sides. Add onion and fry until transparent (about 6 minutes). Now add tomatoes, bring to a simmer then cover the pan and cook for 20 minutes.

Serve hot.

Google Calendar Invites Phishing Scam

gwydion — Sun, 04 Jan 2009 17:27:57 GMT

Phishing with the Google Calendar

This is a very new kind of phishing attempt that cropped-up just before Christmas 2008. It plays on users' fears about on-line phishing by trying to convince users that the email is genuine and comes from Google themselves. The email sent out is as below:

What first catches people out with this one is that the email looks genuine. And in one way, it is in that it comes from Google's calendar system. The next thing is that it addresses you by name. This is because the invite is to a meeting set-up through Google's calendar system. The phisher has entered a bunch of emails into this system and the system, very helpfully, turns these into the actual names of the recipients.

However, one give-away that this is fraudulent is the 'From' email address:

customerserviceXXXX@gmail.com

Google own this system so they would not need to put a series of 4 digits before their account. Moreover, the sender of this has made a basic spelling error in that the message comes from 'customer varification'! Alarm bells should already be ringing.

When you click on the link you are taken to a real calendar event and part of the invite says:

Quote:

Code:

THIS Email is from Gmail Customer Care and we are sending it to every Gmail Email User Accounts Owner for safety. we are having congestions due to the anonymous registration of Gmail accounts so we are shutting down some Gmail accounts and your account was among those to be deleted.We are sending you this email so that you can verify and let us know if you still want to use this account.

You are then encouraged to respond to the invite with your Google username, password and date of birth. This, of course is the phishing attempt. Once the scamsters have these pieces of information they have access to your gmail account and everything associated with it.

Of course, it should be obvious to just about everyone that Google would never send out an email of this type. And they certainly would not request that you confirm whether or not you want your account to continue by sending a calendar request. They would always send you an email directly and would tell you that you can confirm the email by signing-in to your gmail (or google) account where you would have another message telling you what to do.

This is a scam, they are trying to get hold of your google account details, pure and simple.