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Showing posts with label Berry. Show all posts
Showing posts with label Berry. Show all posts

BISSELL PowerLifter PowerBrush

Upright Carpet Cleaner and Shampooer



Price: $99.00

Full-Size Carpet Cleaner with 4-row dual rotating Dirt Lifter Power Brushes The rotating brush scrubs and lifts away dirt and stains that a vacuum can't get 2-in-1 water tank for easy filling and easy emptying;Cleaning Path Width: 11inches Removes deep-down dirt and stains using hot tap water and carpet formula Includes a removable nozzle, lint screen, built in measuring cup, 8 oz. trial sized formula and a 1-Year Warranty


HOME & KITCHEN MIGMAGING

Step2 Heart Of The Home Kitchen Playset

Step2 Heart Of The Home Kitchen Playset



Price: $123.71

A realistic toy kitchen design that includes a pet nurturing center, recycling bin, and reusable grocery bag. Play features include white wipe-off board on pretend refrigerator, photo frame, 41 piece kitchen accessory set and plenty of storage Translucent cupboard doors, "stainless steel" refrigerator, and play oven and microwave are perfect for storing play food and accessories Realistic sounds from the pretend electronic phone and bubbling stove top provide interactive play fun Deep farmhouse-style sink offers pretend play fun as kids make believe they are washing dishes


HOME & KITCHEN MIGMAGING

NINESTARS DZT-80-4 Automatic Touchless Motion Sensor Oval Trash Can

Automatic Touchless Motion Sensor Oval Trash Can Only $64.98



 
Automatic Touchless Motion Sensor Oval Trash Can
NINESTARS DZT-80-4 Automatic

 Seals odor in and eliminates cross-contamination of germs with touch-free operation
Water resistant infrared motion sensor detects motion within inches of sensor range
Super size capacity with wide opening for more friendly use Sleek design makes your environment a one of kind
Energy saving technology keeps battery life 20% longer
Non skid base, open/close button with quiet motion, and removable ring liner. Use standard fitted trash bags, or custom fit Nine Star trash bag NSTB-13-30
This 21.1-Gal stainless steel is designed and engineered by Nine Stars the World's first legal patent holder. With its oval shape design, it can fit almost any area, such as kitchen, office, living room, in the laundry room, the bedroom, dorm room or any open space. This durable trashcan uses the most advance sensor technology can be found in all Nine Stars trashcans. As your hand or debris within ten inches and 130-degree angle from the infrared sensor, the lid will automatically opens. The lid will remain open if debris or hand remains within the range of the infrared sensor. Three seconds after your hand moves away from the lid, it closes automatically. Power lasts up to 6 months in normal daily usage. Required three D-size batteries (not included). Includes a garbage bag ring to keeps the bag hidden from public view for a neat and clean appearance.


Top Price $64.98
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MIGMAGING

Cooking at Home With Bridget & Julia: The TV Hosts of America's Test Kitchen

Cooking at Home With Bridget & Julia Only today 36% discount Save: $12.52!



Cooking at Home With Bridget & Julia
Cooking at Home With Bridget & Julia
Tucked inside are recipes "so easy that it feels like cheating", dishes that "will leave your guests speechless", and a peek into Bridget and Julia's lives!

Bridget Lancaster and Julia Collin Davison, stars of America's Test Kitchen and Cook's Country, share 150 hand-selected test kitchen recipes with personal comments on each.

Learn how Bridget has a sweet tooth by the way she writes about the Ultimate Cinnamon Buns she makes for her sons, and the Dutch Baby recipe that recalls her grandfather, who developed a love for this Bavarian classic when stationed in Germany after the war. Julia reveals her entertaining secrets and shortcuts with recipes like Stuffed Mushrooms with Boursin and Prosciutto, Grilled Shrimp Skewers with Leon-Garlic Sauce (a game changer for her), and Lemon-Herb Cod Fillets with Crispy Garlic Potatoes (a recipe that is "so easy that it feels like cheating, like I'm not really cooking").


Top Price $22.48 Save: $12.52 (36%)
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Blancmange with berries


INGREDIENTS
500ml of milk
100g of sugar
100g of peeled almonds
500g of fresh berries (strawberry, blackberry, raspberry, or any berry you like)
6g of gelatin

PREPARATION
1. Place the gelatin in a bowl, and pour in some warm water.

2. Grind the almonds using a blender.

3. Combine the milk, 80g of sugar, and almond flour in a saucepan. As soon as the mixture starts boiling, remove it from the heat. Let it cool down for 10 minutes, and pour into a bowl through a fine sieve.

4. Drain the gelatin, and stir in the warm milk until it melts completely.

5. Pour the cream into molds, and put them in the fridge for 2 or 3 hours.

6. Rinse the berries, and make a puree (do not forget to keep some berries for garnishing). Add the rest of the sugar if you want the berry sauce to be sweet.

7. Pour the sauce over the blancmange, and garnish with the fresh berries.

Eight heavenly treats you can make without flour

Sometimes we want a piece of delicious dessert so badly, but there’s none of that all-important ingredient — flour — at home. This leaves you with two choices — going to the shops to buy some, or (the better option) just cooking one of these amazing desserts without flour. These ones are guaranteed to impress everyone who comes to visit you.

1. Chocolate-coconut bars

INGREDIENTS
200 ml of light cream (20% fat)
200 g of shredded coconut
300 g of milk chocolate
85 g of sugar
50 g of butter
2 tablespoons of seed oil

PREPARATION
1. Melt the butter, sugar, and cream over a low heat, but don’t allow them to boil.

2. When they’re melted, turn off the heat. Add the shredded coconut and mix everything together well.

3. Line a baking sheet with parchment paper, pour the mixture on it, and place it into the freezer for an hour.

4. When it becomes solid, cut it into bars and put the bars in the fridge overnight.

5. Now they are frozen solid and ready to be coated. To make the chocolate coating, melt the chocolate over a water-bath and add the seed oil.

6. Coat each bar in the chocolate using a fork. Coat the top and sides evenly first, then the bottom.

2. Chocolate and nut whipped cream

INGREDIENTS
4 eggs
100 g of sugar
400 ml of milk
100 g of dark chocolate
100 g of ground nuts
1 tablespoon of gelatin

PREPARATION
1. Place the gelatin in a bowl and pour in some water (you will need 1/4 cup or less). Let it expand a bit, then melt it over a water-bath or in the microwave. The gelatin should melt completely.

2. Whisk together the egg yolks and sugar using a mixer.

3. Bring the milk to the boil.

4. Carefully add several tablespoons (4 or 5) of hot milk to the egg mixture to equalise temperatures.

5. Put the milk on a low heat, pour in the egg batter carefully and mix everything together thoroughly. Simmer until it thickens, but do not bring it to the boil.

6. While the eggs and milk are simmering, grate the chocolate with a fine grater. Add the grated chocolate to the batter and mix well to let the chocolate melt completely.

7. Add the gelatin and ground nuts.

7. Put the cream into silicone molds and place them in the fridge overnight.

3. Light and airy cheesecake

INGREDIENTS
3 eggs
120 g of cream cheese
120 g of white chocolate

PREPARATION
1. Separate the egg yolks from their whites. Put the egg whites in a bowl and cover with kitchen film. Put them in the fridge.

2. Melt the chocolate over a water-bath and add the cheese. Mix the ingredients together.

3. Add the yolks and mix everything again.

4. Whisk the egg whites and add them to the mixture.

5. Line a baking mold with parchment paper and grease it with oil.

6. Bake the cheesecake for 15 minutes at 170°C.

7. Cool it down and garnish with powdered sugar.

4. Oatmeal cookies

INGREDIENTS
100 g of butter
140 g of rolled oats
1 egg
100 g of sugar
A pinch of cinnamon
1 teaspoon of baking powder

PREPARATION
1. Make flour from rolled oats using a blender or coffee-grinder.

2. Whisk the softened butter together with the sugar to make a smooth cream.

3. Add an egg and whisk everything together.

4. Add the oat flour, baking powder, and cinnamon, and mix everything together with a scapula.

5. Cover the dough with an airtight cover and place in the fridge for an hour and half.

6. With wet hands, form walnut-sized balls and place them on a baking sheet lined with parchment. There should be 4 cm of space between the cookies.

7. Bake for 15 to 20 minutes at 180-190°C.

5. Berry cakes

INGREDIENTS
4 eggs
The zest from 1 lemon
3 tablespoons of corn starch
1/4 teaspoon of baking powder
1/2 teaspoon of sugar
Dried cranberries, blueberries, or raisins to taste
A dash of salt

PREPARATION
1. Separate the egg yolks from their whites. Whisk the whites together with salt.

2. Mix together the egg yolks, ground zest, corn starch, sugar, and baking powder using the low setting of a mixer. Then add the dried berries and mix everything carefully with a fork.

3. Put the paste in small molds or in one big baking mold. If your molds aren’t silicone, grease them with oil a bit and sprinkle with starch.

4. Preheat the oven to 180°С and bake the cakes for 20 minutes until they turn golden.

6. Cottage cheese pancakes

INGREDIENTS
1 egg
4 tablespoons of semolina
1 tablespoon of sugar
600 g of cottage cheese

PREPARATION
1. Mash the cheese with a spatula.

2. Add the semolina, egg, and sugar.

3. Mix everything well to get a smooth paste.

4. With wet hands, form patties from the mixture.

5. Coat them in a small amount of semolina and fry them with seed oil on both sides.

7. Banana pancakes

INGREDIENTS
2 bananas
4 eggs

PREPARATION
1. Mash bananas to make a puree.

2. Whisk the eggs.

3. Combine the banana puree and the eggs.

4. Roast in a dry skillet without oil.

8. Chocolate brownie

INGREDIENTS
7 eggs
200 g of chocolate (60% or more)
2 tablespoons of cocoa powder
150 g of butter
220 g of sugar
A dash of salt

PREPARATION
1. Separate the egg yolks from their whites. Whisk the egg yolks and 150 g of sugar together.

2. Melt the chocolate and butter over a water-bath and mix thoroughly.

3. Mix together the chocolate and egg pastes.

4. Whisk the egg whites together with the cocoa powder, salt and the rest of the sugar.

5. Combine the egg whites with the chocolate batter and mix them together carefully.

6. Place 2/3 of the batter in a baking mold greased with oil. Bake it for 20 minutes at 180°C. Use a wooden stick to check if it’s done.

7. Take it out of the oven. Spread the rest of the batter over the cake. The edges of the brownie (about 1 cm) shouldn’t be covered with the batter. Cover it with kitchen film and put in the fridge for 1 hour.

8. Bake for 10 minutes at 200°C. The top of the brownies should remain liquidy.

Labels

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