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Showing posts with label Egg. Show all posts
Showing posts with label Egg. Show all posts

Multi Fuel Boiler / Pellet & Wood Gasification Boiler ATTACK DPX COMBI 35 kW

Multi Fuel Boiler / Pellet & Wood Gasification Boiler Only today $8000



Multi Fuel Boiler / Pellet & Wood Gasification Boiler
ATTACK DPX COMBI 35 kW

Consisting of:

1x Pellet & Wood Gasification Boiler ATTACK DPX COMBI 35 kW
1x Buffer Tank / Accumulator Tank – 396 Gallons
1x Buffer insulation EPS with polyester fiber fleece
1x Expansion Vessel 40 Gallons
1x Valve cap for membrane expansion Vessels
1x Buffer Tank / Accumulator Tank connector / Kit
1x Thermal safety
1x Insulated safety group installations
1x Brass Boiler Drain Valve : 1x Loading Unit Boiler Return Water Tempering and Circulator for a solid fuel boiler to a heat storage tank: 1x Installation Instructions

Tecnical Specifications
Nominal output of the boiler: 35 kW
Output range: 15.5 – 35 kW
Area of the exchanger: 2.78
Volume of the feeding chamber: 158
Dimensions of the feeding hole: 235x1445
Prescribed chimeney draught: 23 Pa
Height of the boiler: 1240
Width of the boiler: 27,5”
Weight of the boiler: 1014 Lb

For more informations
Any additional information about a specific product please send us a note via Amazon or provide your telephone number for product information our customer service team will be glad to help, all Items meet USA EPA-UL-Regulations on Emmisions & Safety


Top Price $8000
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MIGMAGING

7 super-delicious dinners you can make in less than 20 minutes

We often don’t have time to cook sophisticated dishes, or we are just too tired after work. It would be great to have something light and delicious for dinner, wouldn’t it?

Here are seven good recipes that will help you do just that!

1. Creamy cauliflower soup

INGREDIENTS
1 kg of cauliflower
2 egg yolks
30 g of white cheese (per 1 serving)
70 g of butter
100 g of cream
200 g of milk
salt and pepper

PREPARATION
1. Wash the cauliflower and cut it into florets. Put them in a pot of salted water and cook for 10 minutes.

2. Take the florets out of the pot and drain the water.

3. Melt the butter in the pot, then add two glasses of cold water. Boil it over medium heat for 5 minutes. Then add the florets and milk, and cook everything for 5 to 7 minutes.

4. Adjust the temperature to the lowest setting. Add the egg yolks and cream to the pot. Make a puree with a blender.

5. Before serving, add white cheese, salt, and pepper to each bowl.

2. Pasta with avocado sauce and shrimp

INGREDIENTS
2 ripe avocados
3/4 cup of spinach
1/4 cup of lime juice
2 tablespoons of olive oil
1 clove of garlic
1 teaspoon of salt
1/4 teaspoon of ground black pepper
370 g of whole wheat pasta
1/2 cup of pasta water
400 g of peeled shrimp
2 tablespoons of chopped cilantro

PREPARATION
1. Combine pieces of avocado, spinach, 2 tablespoons of lime juice, 1 tablespoon of olive oil, garlic, 3/4 teaspoon of salt, and black pepper. Mix until you have a smooth sauce.

2. Cook the pasta. Before draining the water, keep 1/2 cup of the water.

3. Heat up 1 tablespoon of olive oil in a skillet. Add the shrimp, spreading them in one layer, then sprinkle them with salt and fry for 2 minutes. Turn the shrimp over to the other side and cook for one more minute to brown them evenly.

4. Turn off the stove. Add the rest of the lime juice and 2 tablespoons of cilantro, and toss everything together.

5. Place the pasta and avocado sauce in a large bowl. If it is too thick, add 2 tablespoons of pasta water to make it lighter.

6. Top the dish with shrimp and enjoy your meal!

3. Salmon with delicately flavored sauce

INGREDIENTS
2 salmon fillets
1 tablespoon of whole grain mustard
1 tablespoon of Dijon mustard
1 teaspoon of maple syrup
1 teaspoon of purified olive oil
Salt and pepper to taste

PREPARATION
1. Let the salmon come to room temperature.

2. Preheat the oven to 200°С.

3. Line a sheet pan with parchment paper and grease it with oil.

4. Drain the salmon on paper towels and sprinkle with salt and pepper. Then place it skin-down on the sheet.

5. Mix together the mustard, olive oil, and syrup.

6. Coat the salmon with the sauce.

7. Bake the fillets for 10 minutes.

4. Brussels sprouts with honey

INGREDIENTS
10 Brussels sprouts
1 1/2 teaspoons of butter
1 1/2 teaspoons of honey
1/2 teaspoon of mustard
Salt and pepper
A pinch of dried dill

PREPARATION
1. Put the Brussels sprouts in a pot of slightly salted water.

2. Cook them over medium heat for 8 to 10 minutes until they get soft.

3. Mix together the butter, honey, mustard, salt, pepper, and dill.

4. Before serving, pour on the sauce. Bon appetite!

5. Tomato and avocado salad

INGREDIENTS
3 fresh tomatoes
1/2 avocado
1/2 onion
2 tablespoons of lemon juice
2 or 3 tablespoons of seed oil
Salt, pepper, and salad greens

PREPARATION
1. Slice the avocado, or cut it into small cubes. Sprinkle them well with lemon juice and toss. Add the avocado seed to keep the slices from getting brown.

2. Cut the onion into half-moons and put them in boiling water for 2 to 3 minutes. Then drain the water, and let the onion get cool.

3. Slice the tomatoes.

4. Combine the vegetables in a large bowl. Dress the salad with oil, then add salt and pepper to taste. Toss everything and garnish with greens. Do not forget to take the avocado seed out before serving.

6. Potato patties

INGREDIENTS
3 tablespoons of seed oil
450 g of potatoes
Salt and pepper

PREPARATION
1. Peel the potatoes and grate them with a large-hole grater.

2. Drain small portions of grated potato using a cheesecloth.

3. Heat up the oil in a skillet.

4. When it gets hot, spread the potato evenly to make 1 cm-high patties. Sprinkle them with salt and pepper.

5. Fry the patties for 5 to 7 minutes, then turn them over to the other side and fry for the same time.

7. Egg-battered fried zucchini

INGREDIENTS
2 medium-sized zucchini
1/2 cup of flour
2 egg
2 tablespoons of salt
1 or 2 tablespoons of olive oil

PREPARATION
1. Slice the zucchini into 0.5 or 1 cm slices.

2. Wash the eggs and crack them into a bowl. Place flour into another bowl. Add a tablespoon of salt into each one and mix thoroughly.

3. Heat up a pan with oil at medium temperature.

4. Drop each slice of zucchini into the flour first, then into the egg batter, and then place it in the pan.

5. Fry each side of the slices for 3 to 4 minutes until they get golden.

Easter Eggs

Easter

Mini egg rocky road bites

Your kids will have a lot of fun helping make these simple no-bake treats

Ingredients
400 g smooth white chocolate, broken into pieces
100 g sweetmeal digestives, broken into small pieces
150 g mini marshmallows
100 g mini eggs

Method
Line an 18cm x 18cm cake tin with clingfilm. Put the chocolate in a large heatproof bowl and place over a pan of simmering water (make sure it's not touching the water). Stir until the chocolate is completely melted.

Remove the bowl from the heat and stir in the broken digestives, mini marshmallows and most of the mini eggs – keep some aside to decorate.

Pour the chocolate mixture into the prepared tin and smooth the top with a butter knife. Scatter over the reserved mini eggs – press them in with the back of a spoon. Chill in the fridge for 2-3 hours. When set, cut into 25 small squares.

Chocolate nests

These Easter-inspired birds' nests are easy enough for you and the kids to make together - they also make brilliant Easter gifts

Ingredients
50 g unsalted English butter, cubed
1 tbsp cocoa powder
50 g milk chocolate buttons
2 tbsp golden syrup
4 wholewheat breakfast bars
27 sugar coated chocolate mini eggs

Method
Put the butter in a heatproof bowl with the cocoa powder, chocolate buttons and golden syrup. Sit over a pan of simmering water and stir until melted. Remove from the heat and set aside to cool.

Crumble in the wholewheat bars and stir gently. Divide the chocolate mixture between 9 shallow paper cake cases placed in a 12-hole cake tin. Make a slight dip in the middle of each nest and press in 3 chocolate eggs in each. Leave to set in the fridge for 1 hour.

Cook's tip:
you could use jelly beans as an alternative to mini eggs.

Surprise chocolate fairy cakes

Grown-ups and children alike will love these chocolate fairy cakes with their fudge frosting and surprise white chocolate middle

Ingredients
150 g unsalted butter softened
150 g Fairtrade caster sugar
3 medium British free-range eggs
160 g British self-raising flour
4 tbsp cocoa powder, sifted
2 tbsp British fresh semi-skimmed milk
60 g Belgian white cooking chocolate, chopped into pieces
For the quick fudge frosting:

25 g unsalted butter
200 g icing sugar
1 tbsp cocoa powder, sifted
sugar-coated chocolate mini eggs, to decorate

Method
Preheat the oven to 180°C, fan 160°C, gas 4. Line 2 cupcake tins with 16 small paper cases.

Place the butter and caster sugar in a bowl and beat using a hand-held electric mixer until the mixture is pale and fluffy. Add the eggs, flour and cocoa powder and continue to beat for a few minutes more.

Add enough milk to make the mixture a soft, dropping consistency, then use it to half-fill the cases. Place a piece of white chocolate in the centre of each cake, then top with the remaining mixture.

Bake in the oven for 15-20 minutes until well risen and firm to the touch. Allow to cool completely.

For the frosting, put the butter and 2 tablespoons of water in a small saucepan and heat gently until the butter melts.

Remove from the heat and add the icing sugar and cocoa powder. Beat with a wooden spoon until smooth. While the frosting is warm, spread a little on top of each cake and decorate with mini eggs.

Cook's tip:
line your baking tin with 2 cake cases for each fairy cake for a pretty effect when they’re displayed.

The ultimate Easter chocolate cake

This rich chocolate cake, topped with a decadent Easter egg and cute chocolate nest, makes an extra special celebration centrepiece

Ingredients
250 g unsalted butter, melted, plus extra for greasing
75 g cocoa
4 medium free-range eggs
1 tsp Madagascan vanilla extract
300 g self-raising flour
2 tsp baking powder
400 g Fairtrade white caster sugar
50 ml sunflower oil

To decorate:
400 g unsalted butter, softened
800 g icing sugar
150 g Fairtrade smooth white chocolate, melted
100 g mini eggs, 6 kept whole, 6 halved and the remainder crushed in a freezer bag using a rolling pin
190 g chocolate fingers, cut in half
12 wild rose cake decorations
Fresh mint sprigs
3 shredded wheat biscuits, crushed, reserving a few strands
200 g Fairtrade smooth dark chocolate, melted
25 g Fairtrade smooth milk chocolate, cut into shards
1 Belgian dark chocolate Easter egg (about 220g)
6 chocolate butterfly cake decorations
1 small Belgian milk chocolate Easter egg, broken in half
1 small decorative fluffy chick
1 large decorative fluffy chick

Method
1.Preheat the oven to 180°C, fan 160°C, gas 4. Grease and line 2 x 22cm round cake tins.

2.In a mixing bowl, combine the cocoa with 200ml boiling water and stir until smooth. Sift the flour and baking powder into a separate mixing bowl, then add the vanilla, eggs, oil, sugar, melted butter and cocoa mixture. Whisk until smooth then divide between the prepared cake tins. Bake for 40-45 minutes or until a skewer inserted into the centre of the cakes comes out clean. Remove from the oven and let cool in the tins for 10 minutes, then turn out onto a wire rack to cool completely.wire rack to cool completely.

3.While the cakes are cooling, make the frosting. Beat the butter in a large bowl until soft. Add half the icing sugar and beat with a handheld electric whisk until combined. Add the remaining icing sugar and beat until the mixture is smooth and creamy. Stir in the melted white chocolate and set aside.

4.To assemble and decorate the cake: Put 1 cake upside down on a serving board and thickly spread with the buttercream then sprinkle over the crushed mini eggs. Top with the other cake and, using a palette knife, spread half of the remaining buttercream over the top and sides – don’t worry if you can see crumbs poking through. Once the cake is covered, repeat with the remaining buttercream.

5.Press the chocolate fingers into the side of the cake to create a ‘fence’. Press the white flower decorations into the frosting above the ‘fence’ and insert the mint sprigs beneath each flower.

6.For the ‘nest’: Stir the shredded wheat into the melted dark chocolate until coated, then add teaspoons of the mixture to the top of the cake in a ring shape. Scatter over the chocolate shards and sprinkle over the extra shredded wheat strands. Position the egg in the centre of the ‘nest’ and press the whole and halved mini eggs around it.

7.Cut the beading or florist wire into 6 x 22cm lengths. Gently wind the top of each wire around the chocolate butterflies and press into the top of the cake. Finish off the cake by putting the small chick on top and the large chick on the board along with the halved small Easter egg. Always remove the florist wire before serving.


Cook’s tip:
If you find the frosting is setting before you’ve had time to stick all the decorations on, use a bit of icing sugar mixed with water to fix them in place instead.

16 delicious Easter baking treats

Why not make an afternoon of it with these fun-to-make treats?

Looking to create some fun Easter eats that the whole family can get involved with making? Fill the house with the smell of these tasty treats.

1. Easter cupcake swirls
Love icing? You'll love the icing-to-sponge ratio on these beauties. Enjoy piling it high, or simply licking it from the mixing bowl and spoon afterwards. Cupcakes rule. See recipe for Easter cupcake swirls.

2. Surprise chocolate fairy cakes
Grown-ups and children alike will love these chocolate fairy cakes with their fudge frosting, mini-egg topping and surprise centres. See recipe for Surprise chocolate fairy cakes.

3. Carrot cake cupcakes
Adorable individual-sized carrot cakes couldn't get much more Eastery (or delicious). See recipe for Easter cupcakes.

4. Easter cookies
These spicy, fragrant and deliciously fruity cookies are perfect for an Easter tea-time treat. See recipe for Easter cookies.

5. Easter flower cookies
These are really simple to make and make a fun gift too, if you feel inclined to give them away. See recipe for Easter flower cookies.

6. Iced Easter biscuits
As with the iced Easter flower cookies, you can dress these up with different coloured icing, or add chocolate chips or silver balls. For something really unique, take the wooden end of a match, dip in the food colouring and create pretty patterns. Be sure to help little ones with this when handling matches. See recipe for Iced Easter biscuits.

7. Easter bunny cookies
These oh-so-sweet bunny cookies taste just as lovely as they look. What will you nibble on first – the ears or the tail? See recipe for Easter bunny cookies.

8. Chocolate nests
We’re loving these Easter-inspired birds’ nests - great fun to make with the kids. See recipe for Chocolate nests.

9. The ultimate Easter chocolate cake
As the name suggests, this is the ultimate in chocolatey goodness. Chocolate lovers will be in utter heaven. See recipe for The ultimate Easter chocolate cake.

10. Mini egg rocky road bite
Always popular so make sure that you bake plenty of these. And because they're mini you can have another. Right? See recipe for Mini egg rocky road bite.

11. Hot cross scones
Two delicious British classics combine to create one delicious baked treat. You’ll love these seasonal treats. See recipe for Hot cross scones - fancy a savoury twist? You'll lvoe these hot cross bacon butties.

12. Chocolate cheesecake
What to eat first! Attack the crunchy biscuity base or go straight in for the kill for the smooth, chocolatey topping? Either way by following this recipe your baking endeavours will be fully rewarded in taste. See recipe for Chocolate cheesecake.

13. No-bake chocolate tart
A dense and deliciously rich tart that looks impressive and is really easy to make too. See recipe for No-bake chocolate tart.

14. Simnel cake
A fruity simnel cake is an Easter classic. It might not count towards one of your 5-a-day, but it will certainly make a deliciously fruity alternative to all that chocolate. See recipe for Simnel cake

15. Hot cross buns
A firm Easter favourite, why not have a go at creating your own? Toast to perfection and spread with some of your favourite jam or preserve for extra deliciousness. See recipe for Hot cross buns.

16. Hot cross bun and butter pudding
Want to wow your family and friends? Try this clever combination of spiced hot cross buns,with a creamy custard and baked for everyone to dive into. Is your mouth watering yet? Right, get cooking! See recipe for Hot cross bun pudding.

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