Milkshake For Parrots

Flock of parrots waste no time finishing an unattended chocolate milkshake By Sara Malm PUBLISHED: 18:10 GMT, 2 December 2012 | UPDATED: 07:54 GMT, 3 December 2012 Sharing was not part of the agenda for this colourful parrot as it claimed ownership of a tasty milkshake. The lorikeet and its company descended on a café in Queensland, Australia where the chocolate drink had been left unattended for a few seconds too long. Although the parrot tried its best to fight off fellow milkshake fans, it was forced to relent when a whole flock of birds joined in for a sip. My milkshake! Only the bravest of parrots would dare come between this lorikeet and its drink as the colourful company fought over the chocolate treat The shake thieves were caught in the act by British holidaymaker Keith Doxsey who had bought the drink for his nephew. The colourful group of rainbow lorikeets seized the opportunity after the shake was left on its own for just a minute and a handful of parrots soon turned into a company of 30. Less than ten minutes later, the lorikeets had finished off the milkshake. Keith Doxsey was visiting The Polish Cafe in Queensland, Australia with his wife Katrina when the parrots attacked his nephew's treat. He said: ‘The birds just appeared out of nowhere not more than 60 seconds after my nephew had put the drink down.' Sweet treat: The company of parrots descended on a cafe table where a chocolate milkshake had been left unattended Sharing is caring: The lorikeets tuck in to the milkshake at a cafe in Queensland, Australia Shake-ing in my boots: Rivalry became fierce over the milkshake with one of the parrots prepared to fight to scare the others off ‘It was astonishing, they completely annihilated it and all the lorikeets were pushing and shoving each other and getting very feisty. ‘We should have realised that it would happen as a few minutes before they pinched some sugar tubes we had and flew off with them. ‘The cafe said they are used to this happening and you can tell the birds are quite tame and unafraid of humans. ‘I thought they might have some difficulty getting to the bottom of the glass but they just stuck their heads down it as far as they could.' Joining in: Soon word spread about the chocolate milkshake and everyone wanted a sip Family meal: The lorikeet was left with no choice but to share the chocolate drink with the rest of the company when they joined in The 52-year-old from Manchester added: ‘It almost seemed like the word spread amongst the birds about the milkshake - more and more just kept coming. ‘Though, despite their cheeky behaviour they were really special birds to see and photograph. ‘I'm in no way a twitcher but I have an interest in birds, my father bred budgerigars and I have one as a pet. ‘But, I've certainly never seen anything like this before, it was truly amazing.’ Get in: Two parrots dive in to get the last drops at the bottom of the glass Chocolate shake shared: The parrots looking pleased after they have polished off the drink

How to make milk vada!

Soak 4 cups rice and 3 cups urad daal overnight. Make a paste out of the rice and daal the next day. Add some salt. Pour the paste 1 tbsp at a time in some oil and deep fry till brown. Boil 1 litre milk and add some cardamom powder and a little sugar in it. Drop the fried vadas in the milk and serve!

Carrot Cake

Serves: 8 Preparation Time: 15 minutes Cooking Time: 1 hour  Total Time: 1 hour 15 minutes Oven Temperature: 180° c  -  360° f Ingredients 180 g self raising flour 350 g caster sugar 1 tsp baking powder 1 tsp ground cinnamon 3 eggs 220 g grated raw carrot ¼ tsp salt 300 ml sunflower oil for the frosting: 180 g cream cheese 180 g melted butter 220 g icing sugar ½ tsp vanilla essence Method 1. Preheat the oven 2. Sieve together 175g self-raising flour, 1 teaspoon baking powder,  1 teaspoon cinnamon and 1/4 teaspoon salt. 3. Put 300ml oil in a large bowl and beat with 350g the sugar.  Beat in 3 eggs one at a time, then fold in the dry ingredients  and stir in 225g grated carrot. 4. Place the mixture in the tin, level off the top, and bake for 45 mins.  Then turn the oven down to 170C/325F/gas 3 for a further 20 mins.  When it's done, take the cake out of the oven and cool in the tin for 5 mins.  Then remove from the tin to cool on a wire rack. 5. While the cake is cooling, beat together the 175g cream cheese and 175g butter  and add 1/2 teaspoon vanilla essence.  Gradually add 225g sieved icing sugar until the mixture is stiff but spreadable. 6. When the cake is cool, split it in half horizontally and use the icing  to sandwich it back together and cover the top.

 

Kibbeh

Party bites makes 12 prep 30 mins, plus chilling cook 25 mins deep-fat fryer Ingredients: 2 tbsp olive oil 1 small onion, peeled and finely chopped 85g (3oz) lean minced beef or lamb 1 tbsp pine nuts, lightly toasted ½ tsp ground cinnamon salt and freshly ground black pepper 1 small onion, peeled and roughly chopped 175g (6oz) bulghur wheat, soaked for 20 minutes in cold water ½ tsp ground allspice 250g (9oz) lean minced beef or lamb vegetable oil or sunflower oil, for deep frying Preparation: 1 - To make the filling, heat the oil in a frying pan and fry the onion until softened.  Add the meat and fry until lightly browned, stirring to break up clumps.  Stir in the pine nuts and cinnamon; season to taste with salt and pepper.  Set aside. 2 - To make the shells, put the onion in a food processor and process to a paste.  Add the bulghur wheat, allspice, and minced meat,  season to taste with salt and pepper, and process thoroughly. 3 - Dampen your hands, take a small egg-sized piece of the shell mixture,  and press to a round 5mm ( ¼ in) thick.  Spoon a little of the filling on top and press the shell around it so it is enclosed.  Shape each end of the kibbeh into a point.  Repeat with the remaining filling and shell mixture to make 11 more kibbeh.  Chill well for 1 hour or longer. 4 - Heat the oil to 180°C (350°F) and deep-fry the kibbeh, 3 or 4 at a time,  until golden brown. Drain on kitchen paper; serve hot. Good with: A yogurt, cucumber, and mint sauce, and a tomato,  red onion, and parsley salad.

Salmon with Capers and dill

 

 

The distinctive flavours of dill has a real affinity with fish, 

particularly salmon.

 

  

Serves: 4

Preparation time: 5 minutes

Cooking time: 10 minutes

 

You will need

50g butter, diced

4 x 125g salmon fillets (with the skin left on if you wish)

Salt and freshly ground black pepper

4 tbsp capers, drained and rinsed

2 tbsp lemon juice mixed with 6–8 tbsp water

4 tsp chopped dill

Method

1. Place a frying pan on a medium to high heat. When it is just hot, 

add a couple of knobs of butter, very quickly followed by the salmon – 

with the presentation side down. 

2. Fry for three to four minutes or until golden brown underneath, 

then turn over, season with salt and pepper and fry for another couple of minutes 

or until the fish is just cooked through.

3. Add the capers, along with the remaining butter 

and mixed lemon juice and water, and boil for one minute.

4. Season to taste, adding more lemon juice or water if necessary. 

Transfer the salmon onto warmed plates, stir the chopped dill into the sauce 

and pour over the fish to serve.