Space Lord Muther F**ker

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This is Captain Angela of the starship Appetite of Destruction........ Bleep.......Calling from somewhere in the.... bleep....bleep.... Negasonic Quadrant.

Our Mission.To boldly go where Monster Magnet have gone before. To explore new music and recipes. To forge Metal alliances and friendships on the way and to rock till our socks pop off.
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Transmission over......bleep........




Chocolate chip rocket ships

Ingredients
5 oz plain flour
1 oz cornflour
4oz soft butter
2 oz caster sugar
Half tsp vanilla extract
Big hand full chocolate chips
Baking or greaseproof paper
Rocket shaped cookie cutter

For decoration
Cornflour
Seedless raspberry jam
Coloured fondant icing
Edible cake glitter

You can get the last two ingredients from cake baking supply shops or order online from Squires
http://www.squires-shop.com/ibf/index.php?p=home&loc=GB

 Preheat your oven to 175 degrees (155 for fan oven) or equivalent

First, using an electric mixer, hand held or bowl, cream the butter and sugar together till light and fluffy.

Sieve in the flour and cornflour and pour in the vanilla, mix on low until just incorporated.

Flour your work surface and pop the shortbread mix onto it. Add the choc chips and knead lightly until pliable enough to roll out.

Re flour your work surface and with a rolling pin, roll out the dough to about a quarter inch thick.

Line a baking tray with baking paper. Cut out your rocket shapes and lay, spaced (har har) out onto the tray.

Bake for 15 to 20 minutes until just slightly golden around the edges. Take out of oven and leave to cool.

Spread the biscuits with a thin layer of the jam.

Dust your work surface with a little corn flour then roll out your colours and cut out to match the shapes in the photograph or you can alter them to look how ever you want. When iced, sprinkle with the edible glitter.

Kids will love these. I guess. I just like making stuff that looks cool.

Whoosh!

Oodles of Noodles

Here is a picture of the cake I made for my twinny, twin, twin on her/my  Birthday. And yes, it is all completely edible and I made it all myself with my own tiny hands.

She really, REALLY likes noodles.

Here's a video. The guitarist is called "Noodles". Go figure.

Soleless. No, this is not a spelling mistake.

Hallo there my friends.

I was reliving my youth the other day You Tube stylee and was watching loads of videos of bands that I used to listen to when I was a chubby faced youngster.

I found this little ditty from a band called Grave.





Now. You would probably assume from this video that I was a very angry young child? Far from it. I was quite shy and well mannered. Not like now. No one really sees the real  me. But when I'm alone and Pauline is at work I pop on a Frank Sinatra CD, corpse paint myself up, windmill hair and bad disco dance. Does that sound like something an angry person would do?

You will need to watch the video in order to get this next bit.

In my Dominion
I control who eats
I am the burning flame
On which food, you will heeeeeeeeeeeeeeeeeeeeeeeeeeeeeeat!!!

Unlike Grave, my food is full of sole........... Hee hee. Get it? Get it?
So here is a recipe for some simple sole food. Mwa ha ha.
 Oh yeah. There is no photo of this so you'll just have to take me on my word that I made it.
Anyway, here is an amusing photo for you

Amazing German fashion. This was in 2005

Pan fried Sole with a brown butter and caper sauce and wilted spinach for 2

Ingredients
4 fillets of super fresh sole or lemon sole
150g salted butter cut into cubes
1 lemon
handfull capers rinsed and drained
Small bag baby spinch washed
Small glug vegetable or olive oil
You shouldn't need salt for this recipe as the butter and capers should be salty enough.

Get yourself a big frying pan and put onto a medium high heat. Add the the oil and a knob of the butter and heat until the butter just starts to bubble

Lay your fillets into the pan skin side down and cook for two minutes or until skin is crispy.

Turn over and cook for another minute or two until just cooked. Sole is a very delicate fish so it doesn't need a lot of cooking. Put the fillets onto two warmed plates and cover with tin foil.

Add the rest of your butter to the pan and melt and heat till it bubbles and is starting to go slightly brown at he edges. Be carefull not to burn. Squeeze in the lemon juice and add the capers. Put in your spinach, mix and cook till the spinach has just wilted.

Take off the heat, take the tin foil off your plates, stick half the spinach onto each plate then pour the butter sauce over the fish. Serve immedietly.

Enjoy.