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  • Podcast #16: How Can I Access My Pension Money?.......Cakified!

    · 00:22:41 · Informed Decisions Financial Planning & Money Podcast

    Hey, We are almost at the very end of 2016, much like all the years before it there was lots happening for everyone. If you had plans for the year you probably have reviewed them and identified what you want out of 2017. Or perhaps you didn't have plans, which probably accounts for many of us. Stephen Covey coined the phrase 'begin with the end in mind', meaning we should focus on the end goal of whatever it is were are doing, this will keep us on track, accountable, moving forward, and progressing in the right direction. I'm always conscious of this when we in the this industry tell people they should be preparing an income for themselves in retirement. Irrespective of whether that is through pension, estate planning, alternative assets or indeed sheep (check out blog #13) unless we know what we are aiming for, what the end goal is, it's really difficult for us to engage in anything. That's what this blog is going to address, how do I get my money from my pension in Ireland, when I finally reach that point? Podcast Episode 16 (here) focused on the ages at which we can retire in Ireland, this is going to focus on the 'how'! Pensions are technical, there is no avoiding that fact. Another fact, we almost all love cake! So I've set myself the challenge of helping you understand all this through cake terminology, just to keep you all sweet.....!   Imagine that as we work we are contributing 'ingredients' (money) to our giant 'cake' (pension fund). The more ingredients we put into this cake, the bigger it will get. Provided we keep the 'temperature' & 'cooking time' (risk & volatility) to a manageable level for the size of cake then we should end up with the cake that we had planned for, just as the 'recipe' (your financial plan) had outlined! Simple yes!? Key Point #1: "When I get access to my cake (retire) can't I just take the cake out of the oven and devour it?" Not that simple I'm afraid. There are rules as to how you can eat your cake, just as there were rules as you were adding ingredients and cooking it over all those years. Irrespective of which type of pension (cake) you have there are 4 methods of accessing it, your circumstances at the time of retirement and the type of cake you have will determine which options are open to you. They are: Take a decent slice tax free immediately, and eat it! Hand the cake to an insurance company and they will send you a small portion of the cake each year until you die (can be taxable) Put the cake into the press and take a slice as and when you need it (can be taxable) Put the cake into a sealed container until you get to 75, only having access to a tiny slice each year until reaching that age. There are 2 main types of pensions which the majority are members of, either personal pensions (Personal Pensions and PRSAs), and secondly members of company pension schemes (Occupational Pension Schemes). In this post I will focus on the following; How do I take my money from a Personal Pension or PRSA (Personal Retirement Savings Account)? #1: Congratulate yourself on reaching retirement #2: Take 25% of the cake as a 'tax free slice', and do with it as you please #3: Provided you have enough cake from another source (min €12,700 per annum guaranteed income) you are allowed to put the rest of your cake into the press and take a slice of it as you wish, you control it and the full cake remains in your name. (This is called an ARF). There is a minimum % of cake which you must take each year either 4 or 5 per year, but you can take more if you wish. You pay Income Tax, USC and PRSI (if applicable) on the cake that you take at this point. #4: If you do not have the minimum guaranteed income from other sources you can still do #2 above, but #3 changes for you. Instead of putting it into the press and taking it as you need, the revenue insist that you place just over €63k of it into a sealed container (AMRF) until you are 75. This is a requirement apparently in order to stop you leaving yourself with nothing in later life! After doing that, if you still have cake left over, you can put that amount then into your own press and take it as you want it, as above.   Pardon the pun but this may all seem very spongy, so lets stop trifling around and bring this to the plate! For example, you accumulate a PRSA with €200k value at age 68, happy days, a nice lump of cake you might say! Using #2 you take €50k tax free and do with as you wish. #3, assuming you have the minimum income sorted via State Pension (€12k approx) and another small guaranteed annual income, you can then put the rest of your cake into the press (ARF), manage it and take out (for example) 4% which would give you €6,000 Gross, per annum. If you lived for a long time then the cake could run out, or if you didn't eat all the cake before you passed away then the cake goes into your estate and passes to your beneficiaries. Lets run the same example, but this time you do not have enough cake to allow you do the 'pop it in the press' option. You take the €50k tax free and live it large. You then have to put just over €60k of the remainder and lock it away until 75. You have just under €90k of your cake (less than 50%) which you can 'pop into the press' and take slices as you need. If you were taking the minimum 4% of this it would provide a shade under €3,500 per annum.   So there you go, that is the 'end in mind'. If you 'have a pension' and believe it to be 'enough', consider how much cake you might like to have when you get to that point of your life. If you feel you need to make your cake a bit bigger or smaller then speak to a professional, find out how exactly you will be able to get your hands on your cake, and then you bake it accordingly. Next week we will look into accessing money from Company Pensions, Occupational Schemes and the likes. More cake analogies are in store, I hope you like cake! Thanks for sharing and spreading the 'informed decisions' word, please keep the shares going! Your're a legend, Paddy.  

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  • Andermans Veren: Ruud Bos

    · Andermans Veren

    Telkens weer (Bos/Wiegersma) / Willeke Alberti 2?27 bij DWDD college Claudia de Breij piano Sander Geboers.Marije (R. Bos/H.v. Veen) Herman van Veen 3?35 Van de LP Elckerlijc-Mariken Harlekijn 2925 510Dag pompelmoes (R. Bos/T. Hermans) Toon Hermans 4?19 Eigen opnameScheepvaartberichten (R.Bos/Drs. P) Jenny Arean 4?01 Van de cd Tante Constance en Tante Mathilde NN 500,051-2Column (Berk) Marjan Berk 3?15 Eigen opnameZwart geld boogie (Bos/Berk) Marjan Berk, Bill van Dijk, Bob van Leeuwen 2?40 Van de LP Moeder en haar jongens POLN 58.700Het huwelijk (W. Elsschot/R. Bos) Willem Nijholt 3?18 Van de cd Portret BIS 033Eendjes voeren (R. Bos/H. Dorrestijn) Adèle Bloemendaal 2?56 Eigen opnameChrisje (J. Boerstoel/R. Bos) / Gerard Cox 3?44 Van de cd Ik zou je het liefste in een doosje willen doen NN 500.009-2Later (S. Carmiggelt/R. Bos) / Gerard Cox 2?38 Van de dvd/cd Ongehoord FAV 2-23002Amsterdam (R. Bos/T. Hermans) Toon Hermans 2?43 Eigen opname Het lachen (F. Wiegersma/R. Bos) Willem Nijholt 4?46 Van de cd Portret BIS 033Lieveling (H. Verhage/R. Bos) / Marnix Kappers 4?15 Van de cd Telkens weer het dorp BIS 077Witte (L. Nijgh/R. Bos) Rosita Bloom 2?20 Van de LP Roosje zag een knaapje staan Decca 800 002 NYPas als je baait in weelde (J.v.d. Merwe/R. Bos) Adèle Bloemendaal 2?52 Van de LP Uit het rijke leven van Adèle Bloemendaal Philips 6413 504Scheveningse tram (R. Bos/M. van der Plas) Pascal Jacobsen 5?34 Eigen opnameKunst en vliegwerk (Het stoomlied) (L. Valkenier/R. Bos) / Ed en Willem Bever (F. v. Dusschoten, Ger Smit) 5?15 Van de LP Het dierenbos zingt! Philips 873 100 UBY

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  • Podcast #17: How Can I Access My Pension Money, Part 2....Cakified!

    · 00:21:41 · Informed Decisions Financial Planning & Money Podcast

    Happy New Year! It's Officially 2017, and I genuinely wish you every success in whatever you are aiming for in the coming year. How can I take my Pension? The first part of the answer to this question was launched last week (click here), and this week we tackle the second part to this, getting our money from pensions we have 'through work', most often known as company schemes or occupational pension schemes. So, how do I get my money from my company pension you might ask, we here we go, and yes we are going to 'cakify' it again! Trustees: When you are drawing from a Personal Pension as we saw in Blog# 15 you are tied to the Revenue 'rules' when accessing it at retirement. However in the case of Company Schemes you are most often tied to the 'rules' as set out by the Individuals who generally oversee and manage that particular pension scheme. These Individuals are known as 'Trustees' and more often than not they are experienced in this space, have to compete 'Trustee Training', and are bound to act in accordance with the pension scheme 'mandate' which sets out how it should be managed. So the 'trustees' are acting in the interests of the people who have 'cake in the oven'!   What is a Defined Benefit Pension Scheme & How Do They Work? If you work with a company that is promising to pay you x % of your 'final salary' when you finish, and the x is based on the number of years you have worked with the company at that point then you may well have a Defined Benefit Pension, yeeehaaaa! They are generally a great thing to have as the size of the cake at the end is largely dependent on how long you serve in the scheme instead of how much ingredient you yourself add to it! If you have a DB here is how you can most often access your cake. You can take a slice of cake immediately upon retirement up to a max equivalent to 1.5 times your final annual gross salary. If you have worked between 20-40 years in that scheme you may qualify for that max slice of cake. You do with this what you wish, happy times! You are then drip-fed cake each month until you/your spouse passes away. As noted above the amount of cake which you are drip-fed will depend on the number of years you have been in that pension scheme as an employee. Typically these schemes pay you 1/60th of your final year's salary for every year you have served. So if you were 20 years in the scheme you may expect to get 1/3 of your final salary as your gross income for the rest of your days, separate to any State Pension entitlement. Not too shabby I'm sure you'll agree! These are a dying breed, the cake requires a huge amount of ingredients and the burden can often be too much for employers to bear, they then stop cooking this particular cake and direct employees into the next and often less favourable type of pension cake!   What is a Defined Contribution Pension & How Does It Work? You will know you are in a 'DC' cake if you are told that you need to put ingredients in, your employer may or may not put ingredients in, and that the size of the cake at the end will be subject to how well the cake gets on in the oven, there's no promises made from the employer. In short the only thing defined with a DC scheme is the contribution you are making, hence the name! Unlike the DB above you are not told 'do x years here and you will get x every year when you retire'. In many ways a DC scheme is very similar to a Personal Pension as we heard about in Podcast 16. How Do I Access My Money From a Defined Contribution Company Pension Scheme? Almost everyone in a Defined Contribution Company Pension will have the choice of the following methods to access their funds. Drip-Feed Cake Method: Take up to max of 1.5 times annual final salary immediately and eat that slice as they wish Give the remaining cake to a Life Insurance Company and they will drip feed you a small slice of cake each year until you/your spouse pass away (as taxable income) Your Own Cake Tin Method: Take 25% of the cake at retirement as tax free slice If you have guaranteed €12,700 of cake each year from other source you can do any of the following a) pop the remainder in your own cake tin, and access it as you need it (can be very tax efficient and enable high control over your own cake) b) Give the rest to a Life Company and they will drip-feed you a slice each year c) take it all as a taxable lump sum At retirement if you do not have guaranteed income of €12,700 you must lock away €63k of your cake until you are 75. If there is any left over at this point you can pop this into your own cake tin and eat as you like as per #2 So there you have it, pheewww! There is a lot to how we claim our pension funds. This and the previous blog have been an introduction to it, to informing you as to what the finishing line looks like currently. As always when the time comes for you to put plans in place to give yourself the retirement you want you can refer to these and they should help you on the road to making informed decisions. Thanks for engaging and sharing. Paddy Delaney Join Our Weekly 'Informed Decisioners!'           Recommended Reading: Firestarter Sessions- Danielle LaPorte (Great Read/Listen!) http://www.audible.co.uk/pd/Health-Personal-Development/The-Fire-Starter-Sessions-Audiobook/B007SY96II Actual Book! (Could not find it online on any of the Irish Books Sites) https://www.amazon.co.uk/s/ref=nb_sb_ss_c_2_20?url=search-alias%3Dstripbooks&field-keywords=firestarter+sessions&sprefix=firestarter+sessions%2Caps%2C206&crid=2ZIF7TQPS5V7S

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  • T4B053: Bec’s Best Birthday Thermomix Cake Recipes

    · The 4 Blades Podcast

    In Episode 53, Bec shares her favourite birthday cakes that she made to celebrate her 30th birthday. These are some old favourite cake recipes that are now her best Thermomix cake recipes… made So. Much. Easier. Click on the play button at the top or download this in iTunes or on Stitcher Radio (and don’t forget to leave a review - it really makes our day!) Here are the recipes we chose this week: Recipe 1 - Bec’s Best Thermomix Carrot Cake (The 4 Blades) Bec has been making this carrot cake recipe for YEARS and it would always take her hours to do as she would grate all the carrot by hand. It has her favourite elements of a carrot cake - carrot, pineapple, walnuts and cinnamon. It has been made so much easier and will hopefully be one of your favourite Thermomix cake recipes from now on! Enjoy - Bec’s birthday present to you! You can find the recipe for the frosting recipe we talk about here. Note: we added 1-2 tsp of the crushed pineapple and used lemon zest instead of orange zest... oh, and Nuttelex instead of butter so it was completely dairy free. Recipe 2 - Flourless Citrus Chocolate Cake (thanks Nigella!) (converted by The 4 Blades) This is an absolutely gorgeous cake, converted for the Thermomix from Nigella’s ‘Chocolate Lime Cake’. You can get creative and use whichever citrus fruit you like. The original recipe requires you to beat the eggs and sugar until it triples in size… made SO much easier by setting the TM for 10 minutes and coming back when the job is done!Not having to do that manually makes this a great Thermomix cake recipe! Because of the meringue-like texture that the egg / sugar combo creates, you have to follow the baking steps to avoid the top burning. It will crack a bit at the top, but that’s OK. Serve it upside down, sprinkled with icing sugar. Here are some cool tips from this podcast... - When creating an accompaniment to a dish (e.g. frosting for a cake, or a side dish for a main), consider using the flavours that are already in the dish. Joe gives the example of using the spices from the Beef Stroganoff in the cabbage side dish. - Using springform pans are the easiest way to quickly line a cake tin. Put a sheet of baking paper over the bottom of the tin and click the side into place. Trim the edges and grease the sides. - Looking for that other cake that Bec loves? It's right here... a delicious Orange Almond Cake! Feedback on the Podcast If you have any suggestions for upcoming shows or a question for an upcoming episode, we’d love you to leave a Comment below. If you enjoyed this podcast, we’d be extremely grateful if you would take a second and leave us a review and rating over on iTunes.  Once on that page, simply click on the “View in iTunes” button to leave your review — thanks very much! The post T4B053: Bec’s Best Birthday Thermomix Cake Recipes appeared first on The 4 Blades.

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  • A No-Joke Fruit Cake.

    · A Cup Of English

    Recently, when I went back to England, I indulged in(1) something that I don't often get to indulge in; fruit cake. It might not seem very important, in fact, it might seem like a joke, depending on where you come from. Here in the U.S, for some reason, fruit cake is a joke. People joke about receiving a fruit cake at Christmas, and then trying to find a secret way of disposing of (2) it: put it in someone's mailbox, disguise it as a pet, or leave it in a basket outside a hospital......I've even heard of a book called 'One hundred and one ways to get rid of(3) a fruit cake.' Well, this is all a new experience for me. I love fruit cake. But, then again, there's fruit cake and there's fruit cake(4). Maybe the problem is that people here have never had a decent one. In England fruit cake is on the essential list when it comes to(5) baked goods. The recipe originates in Roman times, and was changed a little in the Middle Ages. Traditionally, it is made with wheat, and loaded with(6) dried fruit, nuts, and brandy. It's just the thing(7), after a long walk, with a slice of quality cheese and a cup of tea. And that is how I ate it in Yorkshire with my sister. We had been for a long walk through a forest and fields, to a panoramic (8)viewpoint. Then we walked back to a cafe that is actually a converted farmhouse. It was a warm, rock building, with wooden tables, views of the fields, and the smells of a bakery.  1. 'To indulge in' often means to eat or drink something that is quite special, though it can also be used as 'to experience' with some non-eating activities. You can miss out the word 'in' if the object is not mentioned. 'To indulge oneself' is used as 'to treat oneself'. a. We indulged in the most delicious chocolate cake I've ever had. b. They over-indulged at the New Year's party, and felt ill the next day. c. I indulged myself in the spa with a manicure, pedicure, and a facial. 2. 'To dispose of' is the same as 'to throw away' or 'to get rid of'. a. Dispose of old batteries responsibly: take them to a recycling center. b. He disposed of the evidence; he threw it in the sea. c. The waste disposal is in the sink (machine that liquefies food waste). 3. 'To get rid of' is an English expression that is very common: a. Could you just get rid of that old pair of shoes? b. What did you do with the car?   Answer: I got rid of it. c. What should we do with the corrupt politicians?    Answer: Get rid of them! 4. 'There's fruit cake and there's fruit cake.' Why did I make this repetition? What does it mean? It means that there is good fruit cake, or real fruit cake, and there is also bad, or not real fruit cake. You can use this repetition about anything. Sometimes the word 'then' is used in the middle of the comparison to emphasize the contrast in quality. If you really want to contrast one with the other, you can also add an adjective in front of the second object. a. My mother doesn't like hamburgers. But, you know, there are hamburgers and (then) there are hamburgers. b. That shop says that it sells antiques. Well, there are antiques and then there are antiques. c. There are tires and then there are quality tires. 5. 'When it comes to...' is similar in sense to 'on the subject of' or 'while we're talking about...' a. It's always best to double check your plans when it comes to traveling. b. When it comes to baked goods, we should always use quality ingredients. c. When it comes to the house, I think we spent too much money.  6. 'To be loaded with' or 'to load with' is, again, a very English sounding, common expression that can be used for more or less anything. a. They loaded my plate with chips; there were far too many. b. His car is loaded with all kinds of junk. c. This cereal is loaded with iron. 7. 'It's just the thing' is an odd expression that means 'it's the perfect thing'. a. Ah! A hot bath is just the thing when you're cold. b. Some discipline is just the thing for lazy people. c. My muscles ached after work, so I took an aspirin, and it was just the thing. 8. 'Panoramic' is a difficult word to say, so let's practice it. a. Pan -o-ramic, pan-o-ramic, pan-o-ramic. b.  That photo is panoramic; you can see the whole view. c. My camera has a panoramic setting. Remember you can join me on FACEBOOK at Anna Fromacupofenglish. If you need my app. you can find it in iTunes under A Cup Of English. And feel free to email me at acupofenglish@hotmail.com or acupofenglish@live.com.  Tweet // //

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  • Like Wine for Chocolate

    · 00:12:53 · Winecast

    This month the theme is provided by celebrated food blogger Clotilde from Chocolate and Zucchini, who challenged us with theme of, “Like Wine for Chocolate“. Instead of just selecting a varietal or wine region, she has given us a recipe to match a wine; in fact, the most challenging match I can imagine: wine with a chocolate cake.When announced, this sent me to the basic rule of thumb to match a sweet dessert with a wine of more sweetness, and chocolate with a very fruity wine of high alcohol. All roads led to the great vintage wines of Porto. Since I assumed most WBW participants to go down this road, I thought slightly differently. First, in selecting a fortified wine from Clotilde’s native France, the somewhat cult status Banyuls, and then with a big, ripe Zinfandel from my native state of California. Since I am not well educated in the fortified wines of France, I trusted the advice of Solo Vino’s experts, Robert and Chuck, to steer me to M. Chapoutier Banyuls from the 1998 vintage. Similarly, I trusted the advice of listener Stephanie in suggesting I try Matt Cline’s wines at Trinitas, made from ancient 120 year old vines in California’s Contra Costa County. My theory was that ripeness and high alcohol would lessen the perception of sweetness and the jammy ripeness of the old vine Zin would match with the richness of the cake better than wines that naturally have chocolate flavors, such as Merlot. Here are my findings:Before cake:Trinitas Cellars, Old Vine Zinfandel, Contra Costa County 2002 ($17.50) - Ruby color with a subtle blackberry, spice and cedar nose; bold blackberry fruit with some vanilla and dusty, but strong, tannins. Not as rich and extracted and I would have expected in a 15.5% wine. Score: 8.5/10M. Chapoutier, Banyuls 1998 ($24 / 500 ml) - Light ruby color with tawny edges; earthy raison and spice aromas; very sweet entry with rich black cherry fruit and some orange peel. Very much like a vintage Porto. Delicious on its own, but looking forward to trying with the cake. Score: 9/10I made the recipe with bittersweet chocolate and the rich, sweet flavors are sumptuous in this moist cake. I thought that I possibly over sugared this, as the recipe did not specify whether the chocolate was sweetened or not, but it seems to be quite nice as it is. Next time I might cut the sugar in half or more, given the sweetness of the chocolate.With cake:Trinitas, Old Vine Zinfandel - The wine picked up a bit more aroma in the glass since the first tasting, now showing more sweet blackberry aromas with the cedar scents noted earlier; the flavors seemed to be toned down a few notches, with the tannins barely noticeable over the sweetness of the cake. Quite interesting, but not a good match, I’m afraid. The wine seems to be overwhelmed by the sweetness of the cake. Score: 8/10M. Chapoutier, Banyuls - This wine also picked up more aromas, now dominated by prune and orange peel; the sweetness of the wine seems less when matched with the cake, with very nice black cherry flavors and now just a suggestion of orange. This is perfectly matched, but still garners the same 9/10 score (I might have given this a 93 on a 100 point scale).Two days later, before cake:Trinitas, Old Vine Zinfandel – After 2 days of Vac-u-vin with very little headspace for air, the wine is much more open and aromatic, suggesting mandatory decanting or some more time in the cellar. Strong blackberry and spice aromas are present with a bit of oak; ripe blackberry and raspberry flavors dominate the palette, followed by pepper and a touch of, yes, sweetness. Not the traditional, jammy-style but an undercurrent of fruit that finishes the wine quite nicely. This elevates the wine to a delicious, 9 out of 10 on my scale. M. Chapoutier, Banyuls – Not much different in aroma than the last time, dried dark fruit and a bit of orange; very port-like flavors and a sweetness that is nicely balanced by acidity. Very young now, but seems quite a bit more drinkable than a similarly aged vintage Porto. Still a solid 9 out of 10.Two days later, with cake:The cake is still quite moist and rich, as I remembered it from 2 days before. A bitter-sweet extravaganza of flavor...Trinitas, Old Vine Zinfandel – I really like the nose more and more on this wine, but the tannins of the wine and sweetness of the cake almost cancel out each other. Still not a good match.M. Chapoutier, Banyuls – This remains a very nice match with the sweetness of the cake. I really enjoy how the wine complements the cake and adds more dimension to the flavors. It remains a solid 9 out of 10.So the clear winner here is the Banyuls, not from its country of origin, but its level of sweetness (helped, no doubt from the level of alcohol and our perception of sweetness previously mentioned). I’m sure I would have come to the same conclusion had I chosen Porto or port-style wines from California or Australia, but it was nice to see a French wine come out on top this time. Although this has been the most demanding Wine Blogging Wednesday to date, I’ve had a great time researching and choosing different wines to try to stand up to a delicious recipe. Thanks once again to Clotilde for hosting and conceiving such an excellent theme. A high bar for those of us who will host this event in the future.Feedback: winecast@gmail.com | Audio comments: +01-206-33-WINE-9 (+01-206-339-4639)Copyright 2005 Tim Elliott. Licensed to the public under http://creativecommons.org/licenses/by/2.0/

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  • Back to Goa - Radioactive Cake Merger mix

    · 01:18:42 · Back to Goa

    An exclusive mix this month from Radioactive Cake's latest abum, Merger, released on Glitchy Tonic Records and available for download on www.ektoplazm.com and others. Robert has mixed together the complete album into one long continuous psychedelicious treat.  Merger is Robert Hundt's fourth album and showcases his own remixes of some of his favourite tracks.  The whole release is undeniably quality progressive psytrance.  Enjoy!  Cover artwork by Yaroslavers.    01 - Dr Strangefunk - Theoretical Magic (Radioactive.Cake Remix) (134 BPM) 02 - Grub - MoonShiners (Radioactive.Cake Remix) (132 BPM) 03 - Dharana - Liquid Perception (Radioactive.Cake Remix) (132 BPM) 04 - Vaeya - Paradise Fall (Radioactive.Cake Remix) (134 BPM) 05 - Fagin's Reject - Dirty Protest (Radioactive.Cake Remix) (140 BPM) 06 - Kromagon - Maximal Degressive (Radioactive.Cake Remix) (137 BPM) 07 - Pick - G27 (Radioactive.Cake Remix) (135 BPM) 08 - Hypnagog - Machinery Of Nature (Radioactive.Cake Remix) (135 BPM) 09 - Minimal Criminal - Samsara City Station (Radioactive.Cake Remix) (136 BPM)   Artist's own bio:   Radioactive.Cake, Zeitgeist, Munstrous, Dark Passenger…that’s all Robert H. from Berlin Germany. Not only music producers and performer for many years, he also established the music label Glitchy.Tonic.Records in September 2009, which is now one of the leading forces in the "Alternative Psytrance Trance" - or what's often refered to as Dark Prog or Zenonesque.  Taking the first musical steps around the time of the millennium, his skills and technique and productions were constantly evolving and advancing over the years. In late 2008 he felt he finally reached the quality to go way more professional. He brought Radioactive.Cake and Zeitgeist to life, aiming for releases and gigs and of course for good feedback. Getting all three, he soon wanted another challenge or rather more ways of expressing his musical creativity and he started Munstrous and Dark Passenger. Today, Robert can look back on an extremely long list of releases and has gained quite some experience performing his stuff live. He played his projects at Festivals like Freqs Of Nature, Lost Theory Festival, Boom Festival, Solaris Festival, Cosmo Festival, Transylvania Calling, Pandemonium Festival, SpaceCamp Psyfari Festival and many others. With his 4 music music projects, Robert has released 8 albums so far, CD and digital format, and dozens of single tracks. Might check the Releases section if you're interested in what is available where and how. Number 9 and new Zeitgeist album "tasteless - pointless - Significant!" is getting released in May 2015. links:   https://soundcloud.com/radioactive-cake http://www.radioactivecake.com http://www.glitchytonicrecords.com

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  • A Passion for Cake

    · The Food Programme

    In this series of four programmes broadcast over Christmas, Sheila Dillon explores the link between tradition and food. First, in the run-up to Christmas, she takes an irreverent look at baking - and the connection between baking and being a "Good Wife and Mother. She begins by visiting a "Clandestine Cake Club", which meets every month in a secret location. This month's location takes the theme of the Mad Hatter's tea-party; the members have risen to the challenge and the cakes are truly extravagant. The founder of the cake club, Lynne Hill, sets out her vision for a world brought together by sharing cake. Sheila visits a cake-decorating competition for teenagers, and talks to girls about the particularly feminine lure of cake. She meets a cultural historian of cake, Professor Nicola Humble, whose book on cake traces our current passion back to Elizabethan days, and who explains the long connection between women and cake. But we also have a perspective from a man devoted to cake, former Bake-Off winner John Whaite. He reflects on the connection between gender and cake, and introduces his alternative take on Christmas Cake. With cake recipes, both ancient and modern, for the website. Producer: Elizabeth Burke.

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  • Short | Burny Bos (Producent) 'Je moet niet wakker liggen van een miljoenenschuld'

    · DE PODCAST OVER ONDERNEMEN | 7 DITCHES TV

    Hij ontving een Gouden Kalf voor zijn werk en combineert kinderlijk inzicht met zakelijk vermogen. Filmmaker Burny Bos beweert echter zelf dat hij niet zoveel kan en ging zelfs bijna failliet. "Ik hou ervan om me te laten verrassen en sta open voor nieuwe dingen", zegt Bos over zijn voorkeur voor kinderfilms. Hij verfilmde zo'n beetje het hele oeuvre van Annie M.G Schmidt. "Een idee van mijn vrouw."De laatste daarvan draait nog maar net in de bioscoop, Wiplala. "De productie kostte zes miljoen euro", aldus Bos. Het kostte hem veel tijd en moeite om het bedrag bij elkaar te halen, onder meer bij verschillende filmfondsen."Ik ben degene die mijn nek uitsteekt", vertelt Bos. "En daarmee kun je behoorlijk het schip ingaan, vijftien jaar geleden was ik bijna failliet."Vlak voor het succes van Abeltje had Bos nog 50.000 in kas. "Ik heb iedereen moeten ontslaan en ben met mijn werknemers een lang weekend naar Spanje gegaan om het laatste geld op te eten en drinken."MiljoenenAbeltje bracht gelukkig weer geld op: "Ik had zoiets van ik ga niet failliet, ik los het op ik ga tuinharken. En dat lukte, maar je moet wel stressbestendig zijn, risico’s nemen en goed slapen", zegt Bos. Animatie in Nederland naar een hoger plan tillen, onder meer met Wiplala ziet Bos als zijn laatste kunstje."Mijn dochter Tamara is mijn grote trots, maar ze moet mjin bedrijf niet overnemen. Ze ligt al wakker van haar scenario's, laat staan een miljoenenschuld."

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  • Burny Bos (Producent) 'Je moet niet wakker liggen van een miljoenenschuld'

    · DE PODCAST OVER ONDERNEMEN | 7 DITCHES TV

    Hij ontving een Gouden Kalf voor zijn werk en combineert kinderlijk inzicht met zakelijk vermogen. Filmmaker Burny Bos beweert echter zelf dat hij niet zoveel kan en ging zelfs bijna failliet. "Ik hou ervan om me te laten verrassen en sta open voor nieuwe dingen", zegt Bos over zijn voorkeur voor kinderfilms. Hij verfilmde zo'n beetje het hele oeuvre van Annie M.G Schmidt. "Een idee van mijn vrouw."De laatste daarvan draait nog maar net in de bioscoop, Wiplala. "De productie kostte zes miljoen euro", aldus Bos. Het kostte hem veel tijd en moeite om het bedrag bij elkaar te halen, onder meer bij verschillende filmfondsen."Ik ben degene die mijn nek uitsteekt", vertelt Bos. "En daarmee kun je behoorlijk het schip ingaan, vijftien jaar geleden was ik bijna failliet."Vlak voor het succes van Abeltje had Bos nog 50.000 in kas. "Ik heb iedereen moeten ontslaan en ben met mijn werknemers een lang weekend naar Spanje gegaan om het laatste geld op te eten en drinken."MiljoenenAbeltje bracht gelukkig weer geld op: "Ik had zoiets van ik ga niet failliet, ik los het op ik ga tuinharken. En dat lukte, maar je moet wel stressbestendig zijn, risico’s nemen en goed slapen", zegt Bos. Animatie in Nederland naar een hoger plan tillen, onder meer met Wiplala ziet Bos als zijn laatste kunstje."Mijn dochter Tamara is mijn grote trots, maar ze moet mjin bedrijf niet overnemen. Ze ligt al wakker van haar scenario's, laat staan een miljoenenschuld." 

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  • Episode 16 - How to Party Additive Free?

    · 00:15:53 · Sistermixin' The Whole Circle

    Recently, we wrote quite a detailed post on how to throw an additive free birthday party. If you haven’t read it yet, you can check that out here. This episode complements that blog post by explaining, in depth, our five simple steps to create an amazing additive and preservative free birthday party. We’ve got it down pat now, throwing additive free birthday parties, for our kids, can be totally stress free and the bonus is that the kids really love it! Three of the best things we have noticed by having additive free parties are: Little to no fighting, or rough play, No tantrums, Kids are calmer, more relaxed, By following the steps we’ve outlined below, you can throw an additive (and stress) free birthday party. Get organized You don’t want to prepare the day, or night, before the party especially if you want to make it additive free. Serving an additive free menu means you will most likely have to bake. It can be easy, don’t let this put you off. There are so many simple things you can cook/bake that does not require you to be a masterchef. However, if this is not something you are confident with you can get food from organic restaurants or cafes but this can be really expensive. Do your list and write down what you are going to cook Luckily, we have a plethora of recipes that you can cook days in advance. For example, you can prepare: Barbecue meats Sausage rolls (homemade) Pulled pork + salad wraps Chicken wings Chicken skewers Pumpkin Dips Cinnamon doughnuts (use the tea cake recipe from our Sweet Heaven Cook Book How to decorate an additive free cake Think outside the square when it comes to cake decorations. You don’t have to use petroleum based food colours to achieve a bright, colourful cake. Here are some options to consider next time you are cake decorating: Use brightly colored toys to decorate the top of a kids cake, Flowers are beautiful for cakes (see Tracey’s most recent cake for her daughters 16th birthday party), Use natural food colors and 100’s & 1000’s to get a great effect, Make an ice cream cake with different layers. Prepare the loot bags Kids love taking a loot bag home, sometimes it is even the highlight of the party. However, to keep in theme of additive free, we often use things other than lollies to fill our bags. Here are some brilliant ideas: Stickers Pens and pencils Socks and soap (for sleepover parties) Nail polishes Small Toys Notebooks Scarf and decorated bags Play Dough Balloons All the “other” food Aside from the cake and the hot food, what else are you going to eat? Below is a list of some of our favourite things to put on the party table. Chocolate Bliss Ball (from our Bliss Ball Heaven Book) Fruit sticks and dips Additive free chips Plain rice biscuits Pizza As you can see, throwing an additive free birthday party means you have to prepare but it doesn’t have to be so hard. Keep things simple and don’t’ stress it! Always remember to have fun, that is exactly what parties should be, totally fun and no stress. Take care Tracey and Jo xx If you've loved this episode, please leave us a review. We'd love to know what you thought. Make sure to subscribe, so you never miss an episode (we know you don't want to miss out!). Have a great week.

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  • The Baking Podcast Ep 6: Valentine's Day Baking with Children (or Adults!): Part 2

    · 00:51:35 · The Baking Podcast

    This week Melody and Taunya discuss two cakes that are great to make with children, and are completely delicious that adults will also enjoy to bake and eat. The sisters interview Eli, who helped make the Yogurt cake, and Sam, who made the chocolate cake.  Taunya recommends using a danish whisk that you can buy cheaply at amazon--Mixers aren't necessary! :) https://www.amazon.com/Original-Kitchen-13-5-Inch-Stainless-Danish/dp/B00HQQJ3N6/ref=sr_1_2?ie=UTF8&qid=1486519782&sr=8-2-spons&keywords=danish+whisk&psc=1 The sisters also give an update on the business!  Recipe: Yogurt Cake (gâteau au yaourt)--Great for younger children Summary: adapted from Bringing Up Bébé Ingredients 2 (6oz) containers of plain yogurt (keep containers for measuring the other ingredients) 2 eggs 2 containers sugar 1 tsp vanilla just under 1 container of vegetable oil 4 containers flour 1 1/2 tsp baking powder 1 container mini chocolate chips or 2 containers of frozen berries (optional) Instructions Preheat the oven to 375 F Coat a LARGE loaf pan or 9″ round cake pan with cooking spray or oil. In a large mixing bowl, combine the yogurt, eggs, sugar, vanilla, and oil. In a separate bowl, combine the flour and baking powder. Add the dry mixture to the wet mixture, stir until just combined. You can now add the chocolate chips or berries if using them. Scoop it all into your baking pan, bake for 45 to 55 minutes or until golden and the cake springs up when touched (and when a toothpick inserted is pulled out clean). Let it cool on a rack.   Recipe: One bowl chocolate cake (Better for older kids and to practice fractions!) Ingredients 1 2/3 cups Flour 1  ½ teaspoons Baking Soda 1 teaspoon Salt 2/3 cup Quality Dutch-Processed Cocoa Powder 1 1/2cups White Sugar ¼ cup Olive Oil 2 ounces Unsalted Butter, softened 2 Eggs 1 teaspoon Vanilla Extract 1 1/4cups Milk   Instructions: Preheat the oven to 350 degrees Fahrenheit and grease and line an 8 inch springform cake tin with baking paper. For the cake: sift the flour, baking soda, cocoa and sugar into a mixing bowl (you can mix vigorously by hand). Add the salt and stir. Whisk the eggs lightly before adding them to the mixing bowl with the softened butter, oil, vanilla extract, milk. Beat the mixture on low speed for 30 seconds. Scrape the bowl to ensure all the mixture is being incorporated then beat on high for 3 minutes. Pour the mixture into your prepared cake tin. Bake in your hot oven for about 60 minutes, until a skewer inserted in the middle comes out clean. Depending on the strength of you oven, you might like to check it at 50 minutes. Let cool for 10 minutes or so and release from pan and allow to cool completely Dust with powdered sugar, and drizzle with Glaze if you wish. Glaze Ingredients: 3/4 cup Semi Sweet chocolate chips (or good quality dark chocolate bar chopped) 3 tablespoons of butter 1 tablespoon corn syrup 1/4 tsp vanilla extract Instructions: 1. In a double boiler over hot but not boiling water, combine chocolate, butter, and syrup. Stir until the chips are melted and mixture is smooth, then add vanilla 2. Pour warm glaze over the top of cake, letting it drizzle off the sides Join our facebook group to see pictures of everything that we have baked this week. Connect with other bakers of all abilities and share your baking failures and successes!  https://www.facebook.com/groups/572242352966261/ You can email the sisters at thebakingpodcast@gmail.com. We welcome questions, comments, and suggestions for future shows.    

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  • What Koreans Eat On Lunar New Year's Day (떡국: Rice-cake Soup)

    · 00:10:32 · Talk To Me In Korean

    You might already know that Korean people eat a bowl of rice-cake soup (떡국) in the morning of Lunar New Year's Day and it symbolizes getting one year older. But what does a bowl of rice-cake soup actually look like? How do you make it? Here is our attempt to try it as well as show you how it's made. ***** 사골 곰탕 만두 떡국 Ox-bone broth rice-cake soup with dumplings   재료: 떡국 떡, 사골 국물, 만두, 대파, 계란, 소금, 후추, 김 Ingredients: thin-sliced rice cakes, ox-bone broth, dumplings, green onions, eggs, salt, pepper, seaweed(laver)   떡국 떡을 물에 30분 정도 불려 놓는다. 팔팔 끓는 사골 곰탕에 만두와 떡국 떡을 넣어 준다. 떡이 충분히 익으면 소금과 후추로 간을 맞춘다. 대파를 어슷 썰어 넣는다. 계란으로 지단을 만들고 얇게 썬다. 지단과 김, 고추와 같은 고명으로 마무리한다.   Let rice cake slices sit in cold water for 30 minutes Bring ox-bone broth to a boil and add dumplings and rice cake slices After the rice cake slices are fully cooked, add salt and pepper to adjust the taste Slice the green onions diagonally Make thin slices of fried eggs Finish up by adding decorations using fried egg slices, seaweed and pepper ***** 멸치 떡국 Anchovy broth rice-cake soup   재료: 떡국 떡, 멸치, 다시마, 대파, 국간장, 소금, 후추, 계란, 김 Ingredients: thin-sliced rice cakes, anchovies, kelp, soup soy sauce, salt, pepper, eggs, laver   떡국 떡을 찬물에 30분 정도 불려 놓는다. 멸치와 다시마를 물에 넣고 끓인다. 끓기 시작하면 다시마를 건지고 약한 불로 15분 정도 더 끓인다. 떡국 떡을 넣어 끓인다. 떡이 다 익으면 대파를 어슷 썰어 넣고 국간장과 소금, 후추로 간을 맞춘다. 계란을 풀어 넣고 살살 저어 준다. 계란, 김, 고추와 같은 고명으로 마무리한다.   Let rice cake slices sit in cold water for 30 minutes Boil water with anchovies and kelp in it When it starts to boil, remove the kelp and boil for 15 more minutes over a low heat Add rice-cake slices and bring to a full boil Once the rice-cakes are cooked, slice green onions diagonally and season it with soy sauce, salt and pepper Add an egg and stir the soup Finish up by adding decorations using fried egg slices, seaweed and pepper

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  • 776 - Hurricane Energy #HUR BOS Global Holdings #BOS & Malcy on #PMO #SDX #JOG

    · The Vox Markets Podcast with Justin Waite

    On the Vox Markets podcast today: 15th May 2017Alistair Stobie, CFO of Hurricane Energy #HUR discusses the Lancaster CPR, their early production system and funding.(Interview starts at 1 minute 40 seconds)Michael Travia, Managing Director of BOS Global Holdings #BOS discusses the sale of their 75% interest in Copper Range, a financial analyst report on the company and the launch of BOS Time and BOS 360 at the end of this month.(Interview starts at 11 minutes 20 seconds)Oil & Gas Sector authority Malcy talks about the following stocks: Premier Oil #PMO SDX Energy #SDX Jersey Oil & Gas #JOG(Interview starts at 22 minutes 20 seconds)Plus the Top 5 Most Followed Companies on Vox Markets in the last 24 hours & the Top 5 Most Liked RNS’s on Vox Markets in the last 24 hours.(Feature starts at 32 minutes 39 seconds)Vox Markets is a stock market resource platform, that aggregates investor relations information. It specialises in the latest stock market news, company information, live prices, interviews and views from Asset Managers, Stock Brokers, Hedge Fund Managers, Private Investors, Independent Financial Advisors and Investment Managers.#VoxMarkets #StockMarket #LivePrices #StockMarketNews #Money #Investing #Finance #Business #Podcasthttps://www.voxmarkets.co.uk/

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  • 855 - BOS Global Holdings #BOS and Ortac Resources #OTC

    · The Vox Markets Podcast with Justin Waite

    On the Vox Markets Podcast Today - 23rd August 2017Michael Travia, Managing Director of BOS Global Holdings #BOS discusses recents patent awards, orders for your their recently launched BOS Time enterprise product and their two-year agreement with Gartner research.(Interview starts at 1 minute 13 seconds)Vassilios Carellas, CEO of Ortac Resources #OTC talks about the start of exploration drilling by CASA Mining, in Democratic Republic of the Congo, a company in which they hold a stake.(Interview starts at 11 minutes 58 seconds)Plus the Top 5 Most Followed Companies on Vox Markets in the last 24 hours & the Top 5 Most Liked RNS’s on Vox Markets in the last 24 hours.(Feature starts at 18 minutes 32 seconds)Vox Markets is revolutionising the way companies engage with shareholders and the stock market at large. By aggregating IR and digital content onto one secure and compliant platform, Vox Markets has established itself as the go-to resource for the investment community.#VoxMarkets #StockMarket #LivePrices #StockMarketNews #Money #Investing #Finance #Business #Podcasthttps://www.voxmarkets.co.uk/

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  • It's all about the cake: The secrets of socializing with your Danish colleagues

    · 00:07:35 · How to Live in Denmark » Podcasts

    When you work in a Danish office, you’ll often find yourself invited to impromptu in-office social events with your Danish colleagues. Somebody’s birthday, someone’s having a baby, somebody has been with the company for 10 years, someone is going on vacation the next day. And they almost all involve cake. Cake is very important in Denmark. Cake builds bridges. Cake makes friends. And when there’s cake on offer, as a foreigner, it’s a good idea to show up and accept it. When I first started working in a Danish office, I made a big mistake. I said no to cake.

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  • T4B094: Valentine’s Day Cakes

    · The 4 Blades Podcast

    Looking for unique Valentine's Day cakes? Wanting to make special Valentine’s Day cakes for the one you love with the thing you love (your Thermomix of course!)? In Episode 94, we present two delicious yet unique options for Valentine’s Day cakes, perfect for Valentine’s Day and beyond! Click on the play button at the top or download this in iTunes or on Stitcher Radio (and don’t forget to leave a review - it really makes our day!) The recipes we chose this week are: Recipe 1 - Red Velvet Cupcakes (from Thermomix in Australia’s Recipe Community) These make such unique and gorgeous gifts. Perfect Valentine's Day cakes! This recipe gave us 12 red velvet cupcakes, with a delicious dollop of cream cheese icing on top (we used a piping bag). We only made a third of the icing recipe, and it was the perfect amount. These cupcakes were well received by our family and friends! In the podcast you will hear us talking about the fact we made our own baking powder (as we usually do... but used some VERY old bicarb soda, which we think affected how much our cakes rose). Recipe 2 - Chocolate Red Wine Cake with Nutella Buttercream Icing (from Thermomix Baking Blogger) This cake smells AMAZING!!! We made our own caster sugar first, and then added the chocolate to be grated, without removing the sugar, which worked really well. The feedback on this cake has been very good! We made it using gluten free flour, and the texture was great. You can’t taste the red wine. You may notice ours doesn't look as amazing as Sophia's (Thermomix Baking Blogger) does... that's because our buttercream icing split! We talk about ways to rectify this in the podcast, and in the tips below. Here are some cool tips from this podcast...  Don’t crack eggs directly into the bowl - crack into a cup first to make sure no shell goes in (or in case the egg isn’t good!) Not sure if your bicarb soda is still good? Add to some vinegar. If it fizzes, it’s ok! Want to make all your cupcakes the same size? Weigh the same amount of batter in each one. Finding that your cupcake wrappers are browning? Consider budgeting two cupcake wrappers per cake - one to cook in, and then remove it and sit it in another cupcake wrapper / case. Looking for a healthier version of red velvet cake? Check out this Red Velvet Cake coloured with beetroot and raspberries! Does your cake need further cooking, but the top is browning? Cover in alfoil and keep cooking! Buttercream icing has separated? Check out these ideas for how to rectify. Want more Valentine’s Day ideas? Check out Episode 36 for a Valentine’s Day 3 Course Meal, or Episode 63 for Healthy Chocolate Ideas. Want to see us in our test kitchen? Join us on Periscope @the4blades What will you make for your Valentine? Leave us a note in the comments below!  If you enjoyed this podcast, we’d be extremely grateful if you would take a second and leave us a review and rating over on iTunes.  Once on that page, simply click on the “View in iTunes” button to leave your review — thanks very much! The post T4B094: Valentine’s Day Cakes appeared first on The 4 Blades.

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  • T4B090: Thermomix Lamingtons

    · The 4 Blades Podcast

    Want to make Thermomix lamingtons? With Australia Day coming up we head to the kitchen to test a great recipe for Thermomix lamingtons. In Episode 90, we experiment with four different variations, and report back with our findings! If you love a lamington, read on! Click on the play button at the top or download this in iTunes or on Stitcher Radio (and don’t forget to leave a review - it really makes our day!) We only chose one recipe this week, but tested 4 different variations of it! The batter will fill your bowl - it makes quite a lot of lamingtons! The chocolate dipping sauce is absolutely perfect for this recipe (and if you have any left, whiz it up with some milk for a milkshake!) The recipe tester feedback about this recipe is that it leads to a delicious lamington. It's easy to follow, cost effective, and yummy. What more do you want? The recipe we used has great easy-to-follow steps. Click the link below to find the recipe. Recipe - Thermomix Lamingtons (from The Mother Hubbard’s Cupboard) What is a lamington?  In its most basic form, a lamington is a cake dipped in chocolate and covered in coconut. Of course, there are many variations, and we have learnt on our Facebook page, that there are many personal preferences surrounding lamingtons. Butter cake or sponge cake for the inside? Plain cake, or a layer of jam and / or cream inside? Covered in chocolate, or something else? Shape - squares? Fingers? Very important to determine your preferred sponge:chocolate ratio! Quick poll: Do you prefer your lamington...A: Traditional - cake covered in chocolate icing and coconut. B: Filled with a layer of jam, cream or both. Posted by The 4 Blades on Tuesday, January 12, 2016 We learned from the Australian Lamington Appreciation Society that the story behind lamingtons goes something like this: There was a maid-servant working at Government House in Brisbane when Lord Lamington was the Governor of Queensland. One day, she accidentally dropped the Governor's favourite sponge cake into some melted chocolate. Lord Lamington was not a person of wasteful habits and suggested that it be dipped in coconut to cover the chocolate to avoid messy fingers. Lord Lamington devoured this new taste sensation with great delight and the maid-servant's error was proclaimed a magnificent success by all! Our Experiment We created four batches of Thermomix lamingtons, each with a different variation that we are commonly asked about. Gluten Free Flour + Baking Powder, using Nuttelex instead of Butter Gluten Free Flour + Baking Powder, using Butter Plain Flour + Baking Powder, using Butter Store-bought Self-Raising Flour, using Butter Here is what we discovered: Gluten Free vs Wheat Flour Thermomix Lamingtons Experiment notes: - We halved the quantity of the GF batter. - Batter was thicker when GF flour was used. End result:  - No significant difference in taste noted between GF and wheat flour batches. Nuttelex vs Butter Thermomix Lamingtons Experiment notes: - Butter batter more yellow, otherwise no significant visual differences in the batches pre or post cooking. - Both were cooked using GF flour and in a loaf tin (due to the reduce batter size). End result: - The butter batch led to a slightly more dense cake. Taste testers preferred the taste of the butter batch, but were happy with both. It was still a good option. Thermomix Lamingtons with storebought self-raising flour vs plain flour + baking powder Since having our TM we have always used 1 tsp of baking powder in plain flour instead of using self-raising flour. Just one less thing to have in the cupboard. We make our own baking powder using the recipe in the ‘Make Your Own’ Bonus Issue, available to all subscribers of The 4 Blades Magazine.

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  • Episode 202: Cheesecake

    · 00:26:39 · Spilled Milk

    What better way to consume cheese, than in cake form? We travel down memory lane and eat sour cream topped cakes while chatting water baths, cake cracks, evil furbies and whatever happened to Tom and Jerry. There may also be a long lost sibling mystery where cheesecake is the vital clue. EXPLICIT. www.spilledmilkpodcast.com         Iris's Tasty Cheesecake   8 oz. chocolate wafers, finely crushed (2 cups of crumbs) 3 Tbs. granulated sugar 7 Tbs. unsalted butter, melted 4 8-oz. packages cream cheese, at room temperature 2 Tbs. all-purpose flour Table salt 1-1/4 cups granulated sugar 1/3 cup mini chocolate chips 1 Tbs. pure vanilla extract 4 large eggs, at room temperature   Position a rack in the center of the oven and heat the oven to 375 degrees F.   In a medium bowl, stir together the chocolate wafer crumbs and 3 Tbs. granulated sugar. Mix in the melted butter until the crumbs are evenly moist and clump together slightly. Transfer the mixture to a 9-inch springform pan and press evenly onto the bottom and about 2 inches up the sides of the pan (to press, use plastic wrap or a flat-bottom measuring cup). Bake until the crust is fragrant and slightly darkened, 9 to 12 minutes. Let the pan cool on a rack. Lower the oven temperature to 300 degrees F.   In a stand mixer fitted with the paddle attachment, beat the cream cheese, flour, and a pinch of table salt on medium speed, scraping down the sides of the bowl and the paddle frequently, until very smooth and fluffy, about 5 minutes. Make sure the cheese has no lumps. Add the 1-1/4 cups granulated sugar and continue beating until well blended and smooth.   Add the chocolate chips and vanilla, and beat until blended, about 30 seconds. Add the eggs one at a time, beating just until blended. (Don't overbeat once the eggs have been added or the cheesecake will puff too much and crack as it cools.) Pour the filling into the cooled crust and smooth the top.   Bake at 300 degrees F until the center jiggles like Jell-O when nudged, 55 to 65 minutes. The cake will be slightly puffed around the edges, and the center will still look moist. Set on a rack and cool completely. Cover and refrigerate until well chilled, at least 8 hours and up to 3 days. The cake can also be frozen at this point for up to 1 month. (To freeze, put the unmolded, cooled cake on a rimmed baking sheet in the freezer, uncovered, until the top is cold and firm; then wrap it in two layers of plastic and one layer of foil. Thaw overnight in the refrigerator.)   Unclasp and remove the side of the springform pan and run a long, thin metal spatula under the bottom crust. Carefully slide the cake onto a flat serving plate.   To serve, run a thin knife under hot water, wipe it dry, and cut the cake into slices, heating and wiping the knife after every slice.  

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  • 小兔蛋糕 Bunny Cakes (附原文)

    · 冬冬读英文故事

    It was Grandma's birthday. Max made her an earthworm birthday cake. "No, Max," said Max's sister, Ruby, "We are going to make Grandma an angel surprise cake with raspberry-fluff icing. Max wanted to help. "Don't touch anything, Max," said Ruby. But it was too late. Ruby sent Max to the store with a list that said: EGGS. Max wanted Red-Hot Marshmallow Squirters for his earthworm cake. So he wrote "Red-Hot Marshmallow Squirters" on the list. The grocer could not read Max's writing. "Eggs!" said the grocer, and he gave Max eggs. Max brought the eggs home to Ruby. "Don't bump the table, Max!" said Ruby. But it was too late. Ruby sent Max back to the store with a list that said: MILK. This time Max wrote "Red-Hot Marshmallow Squirters" in a different way. Max hoped and hoped for his Squirters, but the grocer still couldn't read Max's writing. "Milk!" said the grocer, and he gave Max milk. Max brought the milk home to Ruby. "There's a yellow line on the floor, Max," said Ruby. "You can't step over the line." But Max crossed the line anyway. Over went the flour. Ruby got out her pencil: FLOUR. This time Max wrote "Red-Hot Marshmallow Squirters" in the most beautiful writing he knew. Max could almost taste the Marshmallow Squirters. "Flour," said the grocer, and he gave Max flour. When Max got home, there was a sign on the kitchen door. "Max, the kitchen is no place for you," said Ruby. Ruby finished up her cake. She baked it, and cooled it and iced it with raspberry-fluff frosting. "It needs spmething else, Max," said Ruby. "Birthday candles, silver stars, sugar hearts, buttercream roses," wrote Ruby. Meanwhile Max had a brand-new idea. He drew a picture of Red-Hot Marshmallow Squirters on Ruby's list and ran to the grocer. He could not wait. "Birthday candles, silver stars, sugar hearts, buttercream roses!" said the grocer. "What's this? Why, it must be Red-Hot Marshmallow Squirters!" Ruby's cake looked just beautiful. Max went out and put caterpillar icing on his earthworm cake. Grandma was so thrilled, she didn't know which cake to eat first.

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