Kelly Happy Birthday to you !

Kelly enjoying her din din………Kelly has just tweeted, I know I always complain about people posting pic of there food but…. This birthday salad takes the……………27 October 2013

A little birthday cake to share……

Let us have a guess what it might be made from, as Kel is watching her weight maybe an Angel Food cake




  • 1 cup cake flour (spooned and leveled)
  • 1/4 teaspoon salt
  • 12 large egg whites, room temperature
  • 1 teaspoon cream of tartar
  • 1 1/4 cups sugar
  • 2 teaspoons pure vanilla extract
  • Berries and Cream, for serving


Craving chocolate? Replace 1/4 cup cake flour with 1/4 cup unsweetened cocoa powder; reduce vanilla extract to 1 teaspoon.


  1. STEP 1

    Preheat oven to 350 degrees. Place flour and salt in a sieve set over a bowl; sift into bowl, and set aside. With a mixer, beat egg whites on medium-high until foamy, about 1 minute. Add cream of tartar; beat until soft peaks form. Continue to beat, gradually adding sugar; beat until stiff peaks form, about 2 minutes. Add vanilla; beat to combine.


  2. How to Measure Flour
  3. STEP 2

    Gently transfer egg-white mixture to a large, wide bowl. In four batches, using the sieve again, sift flour mixture over egg-white mixture. While turning the bowl, use a rubber spatula to fold in the mixture by cutting down the center and coming up the sides.

  4. STEP 3

    Gently spoon batter into an ungreased angel food cake pan with a removable bottom; smooth top. Cut a knife or small spatula through batter to release air bubbles. Bake until cake is golden and springs back when lightly pressed, 35 to 40 minutes. Invert pan; let cool in pan, 1 hour. Run a knife around the inside of the pan and around the tube to release cake, and unmold. Use knife to release cake from bottom of pan, and remove.

or maybe


Kelly out at Hakkasan

Kelly was out on Friday night for  dinner at Hakkasan, Beverly Hills, with her fiancé Matthew Masshart, her brother Jack and his partner who is a dancer, Cheryl Burke.

Chic: Kelly Osbourne dazzled in a sequined dress and black coat as she celebrated her 29th birthday
It is Kel’s birthday and she tweeted 19 hours ago that she was getting ready to go for her birthday but as yet she did not know I wonder where it will be…Chinese, Japanese or maybe just good old American cuisine we will have to wait and see.

Hakkasan Beverly Hills Restaurant offers a distinctive experience where modern Cantonese cuisine, world-class mixology and dramatic design converge. Tucked into the Beverly Hills neighborhood, Hakkasan greets guests with ambient sounds, scents and lighting, creating a relaxed mood and sensual vibe.

The dramatic dining area features sculpted white marble calacatta walls and oak accents. The space is surrounded by a series of intricately carved Chinese screens known as the “Cage,” a signature Hakkasan design element, providing a chic, intimate dining experience.

Guests are invited to taste the artistry created by Michelin-starred Chef Ho Chee Boon. The culinary journey features Hakkasan classics such as Roasted Silver Cod with Champagne and Chinese Honey and Crispy Duck Salad in addition to a distinct menu of lighter fare selections, created exclusively for the Beverly Hills location.

Chef Ho Chee Boon

Chef Ho Chee Boon

International Executive Chef

Chef Ho Chee Boon is Hakkasan’s International Executive Chef responsible for new openings and menu development around the world, with a particular focus on creating new dishes for specific locations using the finest local ingredients. Moving to the US in 2012 to launch Hakkasan New York, Chef Ho was awarded a Michelin star within eight months of opening. He has since headed up all subsequent US openings, including San Francisco, Las Vegas and Los Angeles, as well as overseeing operations as far afield as Dubai, Mumbai and Doha.

In a career spanning over 26 years, Chef Ho has worked for some of the world’s most renowned Asian restaurants, including the highly regarded East Ocean Restaurant in Hong Kong, Breeze at the 5-star Lebua Bangkok, Singapore’s exclusive Temasek Club and Turandot, Moscow’s premier dining venue. He now divides his time between Las Vegas – heading up the flagship restaurant at the iconic MGM Grand – and San Francisco, where the surrounding region offers some of the finest produce available in the US, providing inspiration for the creative development of Hakkasan’s culinary repertoire.

Kelly Osbourne and Taylor Swift share recipes!

Kelly Osbourne and Taylor Swift get down to it in the kitchen!

Oh my Goodness did it really rise that much!

The finished product yummy yummy

The delights of indulgence

kellyosbourne 11 hours ago

#New Girl Group we are ##Girls Night baking with @taylorswift you guys have no idea how good Taylor is at cooking! #shocked The Culinary Patience Turtles@taylorswift @claire_winter.  She went on to add “In home made foodie heaven.  Our home made chocolate peppermint cookies are amazing! ”

Oh they have been busy!  Diet out the window then hey Kel!

Peppermint Sandwich Cookies

Here are a few tips when making these cookies:

Don’t make the dough until you’re ready to use it.  It does not need to be refrigerated.  It goes straight from the mixing bowl to the counter to roll out.

Make sure the butter is at room temperature and cut into small chunks to mix into the dry ingredients… otherwise the cookies won’t bake up right.  Weird but true.

When making the filling, Chop the chocolate as fine as you can.  Even if you’re lazy like me… keep chopping.  This will insure that all of the chocolate melts when the hot cream is poured over it.  I don’t like lumps.  I’m assuming that you don’t like lumps either.

To fill the cookies you can use either a pastry bag or a 1/2 teaspoon.  Both work!

Homemade Peppermint Sandwich Cookies

adapted from The Essence of Chocolate

makes about 3 dozen cookies (mine batch came closer to two dozen for some reason)


For the Filling:

1/2 cup heavy cream

8 ounces white chocolate, finely chopped

1/4 to 1/2 teaspoon pure peppermint extract (depending on how strong you want it)

For the Cookies:

3/4 cup granulated sugar

1 1/2 cup plus 3 Tablespoons all-purpose flour

3/4 cup plus 1 Tablespoon unsweetened cocoa powder

1/2 teaspoon baking soda

1 1/2 teaspoons salt

15 Tablespoons (7 1/2 ounces) unsalted butter, but into 3/4-inch cubes, at room temperature (this is important)

For the Filling:

In a small saucepan, bring the cream to boil over medium heat.  Remove from the heat and add the finely chopped white chocolate and peppermint extract.  Make sure all the chocolate is covered by the cream.  Let stand for 1 minute (this is important), then whisk the white chocolate until completely melted.

Transfer the filling to a small bowl and let stand until room temperature.  You’

ll need the filling thicker to assemble the cookies, so cover the filling and place it in the refrigerator for 30 minutes or an hour, until a thick consistency is reached.  If the filling hardens too much, it can be rewarmed in the microwave for a few seconds.  It’s best if left at room temperature until the proper consistency is achieved.  This meant leaving it out overnight for me.

For the Cookies:

Position the racks in the lower and upper thirds of the oven and preheat the oven to 350 degrees F.  Line two baking sheets with parchment paper.

In the bowl of a stand mixer fitted with a paddle attachment, combine the sugar, flour, cocoa powder, baking soda and salt and mix on low speed.  With the mixer running, add the butter a few pieces at a time.  The mixture will have a sandy texture at first and then will begin to form peddle-size pieces.  As soon as the dough starts to come together, stop the mixer.  Make sure all the butter is well incorporated.  If there are large butter pockets, mix for a few seconds more.

Form and roll the dough straight from the mixer.  The dough becomes hard to work with if chilled.

Transfer the dough to a board and use the heel of your hand or a pastry scraper to shape the dough into a block about 5 by 7 inches.  Cut the block into two pieces.

One at a time, roll each block of dough between two pieces of lightly floured parchment paper until about 1/8-inch thick.  Using a cookie cutter, cut into 2 inch rounds.  Place 1/2 to 1 inch apart on the prepared baking sheet.  You can form and roll the dough scraps once after the first roll.

Bake for 12-15 minutes, rotating the sheets halfway through the baking.  Remove from the oven and cool on the sheets for 2 to 5 minutes.  They’ll be too soft to move straight from the oven.  Transfer the cookies to a cooling rack and let cool completely.

To Assemble the Cookies:

Place half of the cookies upside down on a work surface.  Whip the filling lightly with a whisk to loosen it.  It will lighten in color and fluff up.  Don’

t overwhip or the filling may begin to separate.

Transfer the filling to a pastry bag fitted with a 1/4-inch plain tip.  You can just scooped the filling out by the half teaspoonful.  Pipe or dollop one teaspoon of filling  in the center of each upside down cookie.  Gently, using your fingers, press the cookies together until the filling comes just to the edges.

The cookies can be stored in an airtight container for up to 3 days.Peppermint Sandwich Cookies

Kelly Osbourne

Kelly Osbourne hot on the heels of losing weight herself has embarked on promoting the Hollywood diet on Daybreak on ITV.  Kelly has taken three women on board in the hope of changing their lives with exercise and healthy food regime last week they all weighed in after make overs and now Daybreak viewers can share the journey.

Kelly with 38-year-old Andrea

Our fitness expert Fred Khordishi runs a healthy eating food company Simple Foods. Working alongside his chefs and a nutritionist he has devised an eating plan which is quick and easy to follow to help you lose weight and get healthy fast!

It may surprise you to know that Fred believes that you should eat MORE to help you lose weight!

Fred says you should eat at least every two to three hours to ensure that your metabolism keeps working.

And with Fred’s mouth-watering recipes, from Star Spangled Cinnamon Porridge for breakfast and Californian Chopped Grilled Vegetable Salad for lunch to Hollywood Style Honey Glazed Chicken for dinner there is plenty to choose from.

Kelly and Fred want this to be clear – THIS IS NOT A DIET – It’s a healthy way of eating which means you get the right balance of calories and nutrition to ensure that you become a healthier you to aid your weight loss plan and take on a healthier habits for the future.

On some days you may feel like eating more than usual – don’t worry as long as you stay within your calorie allowance you can eat a little more.

If you make and eat the meals that have been selected and take part in the exercises that have been advised you will be on course to lose 1-2 pounds per week. (This is the weight loss that is advised by the British Dietetic Association).


The menu suggestions listed below have been designed to allow you a good balance of nutrients each day and allows you to mix and match. Just make sure you check out the calories and make sure you don’t go over your daily calorie intake.

  • 1100 calories per day for women
  • 1600 calories per day for men

There are seven options for breakfast, lunch and dinner, just select one from each and then you have your daily meal plan.


  • You should eat every two to three hours
  • Don’t shop for food when you are feeling hungry
  • Don’t cook when you are feeling hungry – as you will just pick while you are cooking
  • Make your lunch in a batch for the week. Pack and label them in Tupperware and put them in a freezer and take them out and use them as you need
  • Don’t only eat to get full! This is a bad habit to get into
  • Only eat when you need to
  • Don’t skip meals
  • Drink 6-8 glasses of water each day
  • Have any dressing, sauce or gravy on the side
  • Do not cut back on calories as you will be doing exercise so you will need the food for energy

Kelly Osbourne – Another Vegan Convert

Kelly Osbourne Lived the Vegan lifestyle to gain a figure!

Kelly Osbourne, who lost 63 lbs, says a vegan diet helped her shed the last 14 lbs.
Reality TV star Kelly Osbourne, has appeared on our screens for a long time from truculent and foul mouthed teenager to young woman with a continued fondness for the  f word.  She has  recently lost over 63 pounds, and Kelly says  that a vegan diet helped her shed the last 14 lbs.

“Over the past two years, I’ve lost over 63 pounds, but I’ve only lost the last 14 since I met [my boyfriend] Matthew,” Osbourne told the January/February 2013 issue of Cosmo UK. “That’s because he cooks for me. He’s a vegan chef, so he makes sure that I eat healthily.”

The 5-foot-2 Kelly, who says she once tipped the scales at over 160 pounds, says dating a fitness-minded vegan chef (Matthew Mosshart, 28) has helped her become the thinnest and healthiest she has ever been.

“I love Matthew and we love to work out together,” Osbourne gushes. “We motivate one another. I go on the treadmill every day for half an hour and do two hours of exercise if I have a special event.”‘

While some people turn to weight-loss surgery and other quick fixes to shed fat, Kelly insists the secret to true, lasting weight loss is a long-term commitment to diet and exercise.   “There isn’t an easy fix,” says Osbourne, whose mum Sharon lost over 100 pounds in 1999 after getting lap-band surgery.

“I suppose you can get your fat sucked out, but then it’ll just come back, and when it returns you’ll have loads of cellulite. The best thing you can do is eat right. I don’t believe in diets; I believe in lifestyle changes, and that is something you have to commit to.” Kelly, who’s making the switch to a plant-based vegan diet, is happy being a size two, and has no desire to starve herself to a size zero. “I’m happy with how I look now,” says Osbourne. “As long as I’m healthy, do exercise and eat right, that’s the main thing. I’m slim now, but I don’t want to be anorexic.”