Navigation Menu

[Vaughan]

Classic Victoria Sandwich Sponge.

Prep:40 mins
Cook:20 mins
plus cooling
Cuts into 10 slices

Ingredients
200g caster sugar
200g softened butter
4 eggs, beaten
200g self-raising flour
1 tsp baking powder
2 tbsp milk
For the filling
100g butter, softened
140g icing sugar, sifted
drop vanilla extract (optional)
half a 340g jar good-quality strawberry jam
icing sugar, to decorate

Method
STEP 1
Heat oven to 190C/fan 170C/gas 5.
Butter two 20cm sandwich tins and line with non-stick baking paper.

STEP 2
In a large bowl, beat 200g caster sugar, 200g softened butter, 4 beaten eggs, 200g self-raising flour, 1 tsp baking powder and 2 tbsp milk together until you have a smooth, soft batter.

STEP 3
Divide the mixture between the tins, smooth the surface with a spatula or the back of a spoon.

STEP 4
Bake for about 20 mins until golden and the cake springs back when pressed.

STEP 5
Turn onto a cooling rack and leave to cool completely.

STEP 6
To make the buttercream filling, beat the 100g softened butter until smooth and creamy, then gradually beat in 140g sifted icing sugar and a drop of vanilla extract (if you’re using it).

STEP 7
Spread the buttercream over the bottom of one of the sponges.
Top it with 170g strawberry jam and sandwich the second sponge on top.

STEP 8
Dust with a little icing sugar before serving.
Keep in an airtight container and eat within 2 days.

[Vaughan]

Easy Lemon Drizzle Cake

Preparation time: less than 30 mins
Cooking time: 30 mins to 1 hour
Serves: 8–10

This wonderfully simple lemon drizzle cake recipe is super-quick to prepare and perfect for weekend baking with the kids.
This recipe makes a lemon drizzle loaf, but if you want to you can make a lemon cake in a different shape.

Ingredients
225g/8oz unsalted butter, softened, plus extra for greasing
225g/8oz caster sugar
4 free-range eggs
225g/8oz self-raising flour
1 unwaxed lemon, zest and juice
85g/3oz icing sugar

Method
1. Preheat the oven to 180C/160C Fan/Gas 4.
2. Grease a 900g/2lb loaf tin with a little butter and line with baking paper.

3. Tip the remaining butter and caster sugar into a food processor and blend for a few seconds.
4. Add the eggs one at a time, blending after each addition.
5. Add the flour and lemon zest and blend until smooth.

6. Pour the batter into the lined baking tin, flatten the top with the back of a spoon and bake for 50–55 minutes.

7. Meanwhile, stir together the lemon juice and icing sugar.
8. When the cake has cooled a little, poke holes in the top using a skewer, chopstick or a piece of raw spaghetti.
9. Drizzle over the icing, set aside for a few minutes, and serve.

Recipe Tips
To freeze the lemon drizzle cake, make the cake up to step 6 and once baked, allow the cake to cool completely.
Wrap in a double layer of clingfilm and freeze for up to 3 months.
Defrost at room temperature, wrapped, for 3 hours.
Continue with the recipe and then pour the lemon drizzle icing over the defrosted cake before serving.

Grating Lemon Zest
https://www.bbc.co.uk/food/techniques/grating_lemon_zest

[Vaughan]

Lemon and Elderflower Drizzle Pudding

Preparation time: less than 30 mins
Cooking time: 10 to 30 mins
Serves: 4–6

This makes one of the best Sunday-lunch puddings you will ever eat. If by any chance you have any leftovers, they microwave most satisfactorily.

Ingredients
175g/6oz soft unsalted butter, plus extra for greasing
50g/1¾oz full-fat Greek yoghurt
150g/5½oz caster sugar
100g/3½oz rice flour (or plain flour if you don’t need this to be gluten-free)
75g/2¾oz ground almonds
pinch of fine sea salt
1½ tsp baking powder (gluten-free if necessary)
3 large free-range eggs, at room temperature
1 large lemon, zest only
2 tbsp undiluted elderflower cordial
double cream, to serve

For the drizzle
100ml/3½fl oz undiluted elderflower cordial
3 tbsp lemon juice

Method
1. Preheat the oven to 180C/160C Fan/Gas 4.
2. Grease an ovenproof dish (mine measures 26x17x5cm, though any ovenproof dish of the same depth, with a 1.5 litre/2⅔ pints capacity would be fine) with butter.

3. Put the butter, yoghurt, sugar, rice flour, ground almonds, salt, baking powder and eggs into a food processor.
4. Finely grate in the zest of the lemon and blitz until you have a thick batter.
5. Pour the elderflower cordial through the funnel of the processor, with the motor still going, until combined.

6. If you don’t have a processor, cream the butter, sugar and lemon zest together until smooth, light and airy, then beat in the yoghurt.
7. Mix the flour, ground almonds and salt together, and add just 1 teaspoon of the baking powder.
8. Beat 1 egg into the butter mixture, and then beat in a third of your dry ingredients, and carry on until you’ve added all the eggs and dry ingredients.
9. Finally, beat in the elderflower cordial.

18. Pour and scrape the batter into your prepared dish and bake for about 25 minutes, or until the top of the pudding is a deep golden brown.
19. Check after 20 minutes and loosely cover with foil if it’s getting too dark.

20. While the pudding is in the oven, prepare the drizzle. Mix the elderflower cordial with 3 tablespoons of lemon juice (from the zested lemon) in a jug.

21. When the pudding is cooked, prick the sponge using a cake tester or a piece of uncooked spaghetti and drizzle with the elderflower lemon syrup.
22. Eat warm with double cream.

[Vaughan]

Released Fri 23 Dec 2022

Sexy Black Dress by BreeStyle
Beautiful and stylish, a hot LBD to party in.
PRICE A$ 489

AND

A sexy black bra top by Archimede
Great for that Xmas party!
PRICE A$ 389
Can anyone confirm if the butterfly tattoo is included in the price?

Why not do an Outfit Review Here?

Topics (Forum Home Page) » Upgrades and newly added features » New added clothes to shop. Post pics & reviews to help our members.

[Vaughan]

Thanks Tom for replying.

I have looked at the payment methods. Here they are

This is via CCBill

This is via Gamepay.zone

[Vaughan]

Hi Joe.
Welcome to forum.

I have forwarded a link to this topic to Achat so hopefully they will be able to answer your query soon.

[Vaughan]

RIP TERRY HALL

The Specials – Gangsters

[Vaughan]

Terry Hall, the frontman of socially conscious ska band The Specials, has died at the age of 63.
Known for his dour image and sharp wit, the singer found fame in the 1970s and 80s with hits like Ghost Town, Gangsters and Too Much Too Young.
He left The Specials in 1981 to form Fun Boy Three with fellow-bandmates Neville Staple and Lynval Golding, scoring another run of hits.
The singer died after a brief illness, The Specials said in a statement.
“Terry was a wonderful husband and father and one of the kindest, funniest, and most genuine of souls,” they wrote.

RIP TERRY HALL

The Specials – Ghost Town

[Vaughan]

Stand and Carry
A$ 299

This is a Pussy fuck pose with an anal action on the Female side.

Male Actions

1. Quick Action
2. Slap Ass
3. Kick Pussy, M lifts her up to his lips.
4. Lift Fuck
5. Deep Drill – Fold her up and fuck deep
6. Pull out. Show your strength in this one.
7. BrrBrrBrrBrrBrrBrr – Motorboating and fuck
8. Ass Blaster
9. Creampie
10. Jerk Off – violent drop on the ass of your partner to jerk off over LOL but great pic ups when you switch actions.

Female Actions
1. Hug
2. Kiss
3. Legs in the Air
4. One Leg Up
5. Grind Cock
6. Lean Back
7. Handstand
8. Anal Bumper
9. Dancin
10. Jellyfish

This is another good pose which shows the sense of humour of the creator.
The pose is quite robust at times and certainly one for a dominant male.
Personally I love it so another 5 from me.

JessiCapri says, “I’m going to go ahead and rate this 5 Stars. Hot poses. A couple are unrealistic but we love fantasyland. Great hot kiss. Jellyfish is very intimate. Being dropped on my ass for the hand job was quite a jolt but followed by a very graceful pick back up.”

[Vaughan]

Orange-stuffed Christmas duck

Prep: 20 mins
Cook: 1 hr and 30 mins
Serves 2

Ingredients
1 small (1.25kg/ 2lb 12oz) oven-ready duck
2 oranges
2 tsp light brown soft sugar
2 tsp balsamic vinegar
2 tbsp Grand Marnier
1 tbsp butter
200ml good-quality chicken stock
150ml dry white wine
1 tsp cornflour
50g watercress, to garnish
200g baby leaf spinach

Method
STEP 1
Heat oven to 160C/140C fan/gas 3. Put the duck on a rack set over a roasting tin and prick the skin all over with a skewer.
Season well.
Halve one of the oranges and squeeze some of the juice into the duck cavity and the tin, then stuff the cavity with both of the halves.
Pour 100ml water into the tin and roast for 20 mins per 500g (about 50 mins).
Turn the oven up to 220C/200C fan/ gas 7 and roast for another 20 mins until the duck skin is crispy and golden.

STEP 2
Put a small pan of water on to boil.
Using a peeler, pare the zest from the remaining orange.
Scrape any pith off the zest using a small, sharp knife.
Add the zest to the water and gently boil for 8-10 mins, then drain, slice thinly into strips and set aside.
In the same pan, dissolve the brown sugar with the balsamic vinegar.
Cut the pared orange in half, juice it and pour the juice into the pan.
Add the Grand Marnier and 1 tsp butter.
Bubble until it has reduced by half and is dark and syrupy.
Remove from the heat and stir in the orange zest.

STEP 3
Once the duck is cooked, wrap it in foil to keep warm and put it on a board to rest.
Spoon off the fat from the roasting tin and save in a container to roast potatoes in. See Recipe on Page 3.
Pour any remaining duck juices into a wide, shallow saucepan.
Tip in the stock and bring to the boil.
Add the wine and simmer for 2-3 mins, then add half the orange sauce and stir well.
In a small bowl, mix the cornflour with 2 tsp cold water, then stir into the gravy.
Season, add 1 tsp butter and whisk together. Pour into a warm gravy jug.

STEP 4
To serve, brush the remaining sticky orange glaze over the duck, then put the duck on a board and garnish with the watercress.
Heat a frying pan over a medium heat and add 1 tsp butter. Once the butter has melted, tip in the spinach and cook for 1-2 mins until it has wilted.
Season and tip into a warm serving dish.

[Vaughan]

Roast Duck

This roasted duck is a nice change from traditional turkey at Thanksgiving or Christmas. Served with all the usual side dishes the whole family will love it.

Prep Time: 10 mins
Cook Time: 2 hrs
Total Time: 2 hrs 10 mins
Servings: 4

Ingredients
2 teaspoons paprika
2 teaspoons salt
1 teaspoon black pepper
1 (5 pound) whole duck
½ cup butter, melted, divided

Directions
1. Preheat the oven to 375 degrees F (190 degrees C).
2. Combine paprika, salt, and pepper in a small bowl; rub spice mixture onto skin of duck. Place duck in a roasting pan.
3. Roast in the preheated oven for 1 hour.
4. Spoon 1/4 cup melted butter over duck and continue cooking for 45 minutes more.
5. Spoon remaining 1/4 cup melted butter over duck and cook until golden brown, about 15 minutes more.

[Vaughan]

Just Dance

Male Actions. Clothed version and Nude Versions are exactly the same.
The price does include both the clothed and nude versions.

1. Criss Cross – Energetic crossing of legs to a fast beat
2. Disco Fever – Hip swings and pointing air finger
3. Shoot Dance – 1 leg hop fun with jiggy hands and head throw
4. The Running Man – Just what it says on the tin
5. Take a break. M needs a breather after the energetic dancing. F keeps dancing LOL
6. Club Dance – For the cool people LOL
7. Get Schwifty – Picking up the puppies
8. Band of the Spartans – Tippy Toe tick tock dancing
9. Street Dancer – Cool – im a super hero – poser
10. Big Boy hand hop. Cool break dancing!

This is a fun energetic pose which has to be used as a couple. It is a pity, the actions cannot be used as a stand alone. They would be brilliant.
This is fun in private but will be great for public room dancing and perfect for room parties.
5 Stars for originality and the fun factor.

[Vaughan]

Sherry trifle

Preparation time 30 mins to 1 hour

Cooking time no cooking required

Serves 6-8

Traditional trifle recipe couldn’t be easier, use ready-made custard and sponge to save time but don’t skimp on the sherry! The cream syllabub is super simple too. Perfection!
If you prefer Non-Alcoholic, just leave out the Brandy and Sherry.

Ingredients

1 packet trifle sponge fingers, broken into 5cm/2in pieces
150g/5oz amaretti biscuits or ratafias
150ml/5fl oz sweet sherry
1 tbsp cognac
4 tbsp blackberry or raspberry jam
450g/1 lb fresh blackberries
450g/1 lb fresh raspberries
85g/3oz toasted flaked almonds
600ml/1 pint ready-made custard

For the syllabub topping
125ml/4fl oz sherry
2 tbsp brandy
1 lemon, juice only
55g/2oz caster sugar
425ml/15fl oz double cream
freshly grated nutmeg

To garnish
2 oranges, grated zest only
85g/3oz flaked almonds

Method
Lay the sponge pieces and biscuits in the base of a deep glass dish. Spoon over the sherry and cognac and leave to soak in for a few minutes.

Warm the jam in a bowl in the microwave or in a saucepan until it is runny then pour over the soaked sponge and biscuits. Sprinkle the fruit and flaked almonds on top. Pour over the custard.

To make the syllabub topping, place the sherry, brandy and lemon juice into a bowl and stir in the sugar until it dissolves. Pour in the cream with a pinch of nutmeg. Whisk until it holds its shape. Don’t over-whisk, or whisk too vigorously, as the cream may split. Spoon the syllabub over the trifle and refigerate, preferably overnight.

Just before serving, scatter with the grated orange rind and/or flaked toasted almonds.

Here’s the link which includes some “How to” videos
https://www.bbc.co.uk/food/recipes/sherrytrifle_76387

[Vaughan]

6. Add Spinach To Your Smoothies
Benefits: High in fiber and zinc

Here we have two lifestyle hacks in one. Add a healthy smoothie to your daily diet.
Smoothies are quick to make and can be made with all manner of fruits and vegetables.
One of the best ingredients you can include is spinach.
It doesn’t make smoothies look all that appealing, but Popeye wouldn’t have eaten all that spinach if it wasn’t good for him. Throw a small bunch of spinach into the blender along with the fruit you’ve added for your liquid breakfast. By doing so, you’ll inject it with fiber, zinc, calcium, vitamins A and C, and B vitamins.

7. Take The Stairs
Benefits: Cardiovascular and mobility

The thought of walking up even one flight of stairs is enough to make some people look for apartments with multiple elevators in case one of them happens to break. However, that dreaded walk up the stairwell might be the first step toward a drastic lifestyle change.
Instead of fearing stairs, embrace them. Instead of complaining about not having the time to go to the gym, forget the elevator and take the stairs. And not just at home. Wherever you are, look for the emergency stairs (every building has them) and use them to fit in a quick 5-minute workout instead of standing idly by waiting for an elevator to arrive at your destination.

8. Include Protein At Each Meal
Benefits: Helps stabilize blood sugar

Those attempting to live healthy lifestyles must remember that physical fitness alone won’t prevent someone from injury or sickness later in life.
Eating right is equally as important. You can exercise all you want, but if your desire for a healthy lifestyle isn’t reflected in your eating habits, it might catch up on you one day.
Carbs are fantastic, but protein is what you need to help stabilize your blood pressure. Do your part to help prevent future you from developing late-onset diabetes and eat more chicken, fish, and lean meat like deer or, for the folks down under, kangaroo. Eggs, dairy, and nuts are excellent sources of protein for vegetarians.

9. Eat Or Drink Something Fermented
Benefits: Easily digestible

Hearing the word “fermented” is enough to make some people’s stomach churn. But not all fermented food is as gag reflex-inducing as a century-old fermented duck egg. In fact, some fermented foods are downright delectable, like pickles for instance.

Fermented foods are an excellent source of lactic acid bacteria that help restore order to our digestive systems.
Pickle lovers out there, be warned. Not all pickles meet the criteria.
Only Lacto-fermented cucumbers should be eaten for health purposes. The others should just be enjoyed as the pickles they are.

For a great recipe for EASY FERMENTED CUCUMBERS (HOMEMADE PICKLES) check out Page 4 on this topic

Easy Recipes to tickle your Tastebuds

10. Sleep Seven Hours
Benefits: Improves mood, reduces stress

The effects of not getting enough sleep aren’t always felt right away, but they do eventually catch up with everybody. Sure, sleeping just four or five hours every night will give you a few more hours of ‘awake time’ to try to be productive, but the reality is that people are grumpier and generally get less done without sleep.

Believe it or not, an extra hour or two of sleep will help you accomplish more during the day. The National Sleep Foundation claims seven to nine hours of nightly slumber is the ideal amount of sleep your body needs to function at its highest potential.

[Vaughan]

Lemon Swiss roll and amaretti trifle aka Platinum Jubilee Trifle Pudding

Celebrate the Platinum Jubilee of Queen Elizabeth II with this impressive trifle, winner of the Platinum Pudding competition.
Jemma Melvin’s Lemon Swiss Roll and Amaretti Trifle was awarded the title of Platinum Pudding for The Queen’s Jubilee celebrations in a unanimous decision by judges.

For this recipe you will need 2 Swiss roll tins, measuring approximately 24cmx34cm/9½inx13½in and a trifle dish with capacity of approximately 3.5 litres/6 pints. However, you could always halve the recipe to serve 10. For shortcuts to this recipe, see our handy tips below.

Preparation time over 2 hours

Cooking time 30 mins to 1 hour

Serves 20

Ingredients

For the Swiss rolls
4 large free-range eggs
100g/3½oz caster sugar, plus extra for dusting
100g/3½oz self-raising flour, sieved
butter, for greasing

For the lemon curd
4 large free-range egg yolks
135g/4¾oz granulated sugar
85g/3oz salted butter, softened
1 lemon, zest only
80ml/2½fl oz fresh lemon juice

For the St Clement’s jelly
6 gelatine leaves
4 unwaxed lemons
3 oranges
150g/5½oz golden caster sugar

For the custard
425ml/15fl oz double cream
3 large free-range egg yolks
25g/1oz golden caster sugar
1 tbsp cornflour
1 tsp lemon extract

For the amaretti biscuits
2 free-range egg whites
170g/6oz caster sugar
170g/6oz ground almonds
1 tbsp amaretto
butter or oil, for greasing

For the chunky mandarin coulis
4x tins mandarins, around 300g each
45g/1¾oz caster sugar
16g/½oz arrowroot (2 sachets)
½ lemon, juice only

For the jewelled chocolate bark
50g/1¾oz mixed peel
1 tbsp caster sugar (optional)
200g/7oz white chocolate, broken into pieces

To assemble
600ml/20fl oz double cream

Method
To make the Swiss rolls, preheat the oven to 180C/160C Fan/Gas 4. Grease and line the 2 Swiss roll tins with baking paper. In a large bowl, beat the egg and sugar together with an electric hand whisk for approximately 5 minutes or until light and pale. Using a metal spoon, gently fold in the flour. Divide between the two tins and bake for 10–12 minutes or until the sponges are lightly golden and cooked through.

Sprinkle some extra caster sugar on two sheets of baking paper then turn the sponges out onto the sugared paper. Peel off the paper from the underside and, while still warm, roll them both up from the short end into a tight spiral using the paper to help. Leave to cool.

To make the lemon curd, place the egg yolks, granulated sugar, butter, lemon zest and lemon juice in a glass bowl over a saucepan of simmering water (don’t let the bowl touch the water). Whisk until combined and whisk continuously as the curd cooks until thickened. This should take about 15 minutes. Pour into a clean bowl and set aside to cool.

To make the St Clement’s jelly, soak the gelatine leaves in cold water for 5 minutes to soften. Using a vegetable peeler, peel 6 strips from a lemon and 6 strips from an orange and put these into a saucepan with the sugar and 400ml/14fl oz water. Bring to a simmer over a medium heat, stirring occasionally until the sugar has dissolved. Remove from the heat and discard the peel. Squeeze the water out of the gelatine and stir into the pan until dissolved then leave to cool. Squeeze the lemons and oranges, so you have 150ml/5fl oz of both lemon and orange juice. Stir into the pan then strain the jelly through a fine sieve into a jug and chill until cool but not set.

To make the custard, place the cream in a saucepan over a gentle heat and bring it up to simmer, stirring occasionally with a wooden spoon. In a bowl, whisk together the egg yolks, sugar, cornflour and lemon extract, then gradually pour the hot cream into the bowl whilst whisking continuously. Immediately return the whole lot back to the saucepan and continue whisking over a gentle heat until the custard is thick and smooth. Pour the custard into a jug or bowl, cover the surface with greaseproof paper and leave to cool.

To make the amaretti biscuits, preheat the oven to 180C/160C Fan/Gas 4. In a large bowl, beat the egg whites until firm. Mix the sugar and almonds gently into it. Add the amaretto and fold in gently until you have a smooth paste.

Place some baking paper on a baking tray and lightly brush with butter or oil. Using a teaspoon, place small heaps of the mixture approximately 2cm/¾in apart, as they will expand during cooking. Bake for approximately 15–20 minutes or until golden brown. Remove from the oven and set aside to cool.

To make the chunky mandarin coulis, strain two tins of mandarins. Discard the juice and put the fruit into a saucepan with the sugar and heat gently until broken down. Remove from the heat. In a small bowl, slake the arrowroot with 2 tablespoons cold water then add to the warm mandarins. Add the lemon juice and mix well before pouring into a large bowl. Strain the remaining two tins of mandarins and add the fruit to the bowl then leave to cool completely.

To make the jewelled chocolate bark, if the peel feels wet or sticky, roll in the caster sugar to absorb any moisture. Melt the white chocolate in a bowl sitting over a saucepan of gently simmering water. Pour the white chocolate onto a baking tray lined with baking paper and scatter over the mixed peel. Leave to set then break into shards.

To assemble, unroll the cooled Swiss rolls and spread with the lemon curd. Roll back up again and slice one into 2.5cm/1in slices and place upright around the bottom edge of the trifle dish so the swirl is visible. Slice the other Swiss roll into thicker pieces and use these to fill the bottom of the dish, ensuring the top is roughly the same level as the slices that line the edge. Use off-cuts of sponge to fill any gaps.

Pour the St Clement’s jelly over the Swiss roll layer and set aside in the fridge to completely set. This will take approximately 3 hours. Once set, pour over the custard then arrange a single layer of amaretti biscuits, keeping a few back for the top. Pour over the mandarin coulis. In a large bowl, whip the double cream until soft peaks form then spoon this over the coulis. Crumble over the reserved amaretti biscuits and decorate with the chocolate bark shards.

Recipe Tips
As a shortcut for this recipe, you can use ready-made versions for most of the components and just make the Swiss rolls and mandarin coulis from scratch. For the lemon curd, use 300g/10½oz ready-made lemon curd. Instead of the St Clement’s jelly, use 1 packet of lemon-flavoured jelly and follow the packet instructions to make 568ml/1 pint. For the custard, use 500ml/18fl oz ready-made custard. For the biscuits, use 100g/3½oz ready-made amaretti biscuits.

Instead of making the jewelled chocolate bark, you can finish this trifle by scattering over the reserved amaretti biscuits, mixed peel and 50g/1¾oz white chocolate chunks.

Here’s the link which includes some “How to” videos
https://www.bbc.co.uk/food/recipes/lemon_swiss_roll_and_42467

[Author]

Posts