Do you know Bear Grylls

Bear is a man who has always loved adventure. After breaking his back in three places in a parachuting accident, he fought his way to recovery, and two years later entered the Guinness Book of Records as the youngest Briton to climb Mount Everest, aged only 23. He has since led ground-breaking expeditions across the world.
But for Bear, it is not just about pushing his limits. It’s about overcoming challenges, and living your dreams. This belief, and Bear’s gift for communication, have led him to become a world class motivational speaker, author and tv host. His passion and enthusiasm for the outdoors are now shared & enjoyed through his TV programmes in over 100 different countries around the world.
By combining his adventures with media work, Bear realised that he could also support and raise money for those causes closest to his heart. These have included charities that encourage young people to overcome some of life's biggest challenges, many different children's organisations, as well as the Armed Forces’ charity SSAFA Forces Help, reflecting his own military service with the UK Special Forces, as part of 21 SAS.


If you like an adventure，that I think you must know more about Bear Grylls and his "Man vs Wild"

Bear Grylls's official website:http://www.beargrylls.com/

"Man vs Wild" in YouTube:
http://www.youtube.com/results?search_query=Man+vs+Wild&search_type=

Man vs. Wild: Bear Grylls Eats a Fish

Chinese medicine-----Five Beans Beauty Soup

Ingredients:
Black bean: 1 spoon
Red bean: 1 spoon
Mung bean: 1 spoon
Soy bean: 1 spoon
Black rice: 1 spoon
(*Please note: no matter the spoon size, just take the same quantity (i.e. spoon) is ok)
Brown sugar: proper amount (optional)
Directions:
1)Wash and clean all the five ingredients, and soak them in water overnight;
2)Pour the five ingredients (with the soaked water) into a saucepan, still add water until the water quantity reaches about 6 times of the beans;
Boil over high-heat, after boiling then turn to low-heat and partly-lid the saucepan, cook for 30 minutes until the beans’ surfaces are split. Finish
It's better to add some brown sugar before serving.

Baked Potato

Ingredients:
Large-size potato: 2
Ham: 2 slices
Shredded Italian hard cheese: 50g
Butter: 30g
Chive: a half
Parsley: a little
Yogurt: 2 soupspoon(30ml)
Seasonings:
Salt: 1/2 teaspoon(3g)
Chopped black pepper: 1/4 teaspoon(1g)
Directions:
1)Put the washed potatoes into a steam-cooker when the water is cold, after boiling, steam for 30 minutes over high-heat;
Finely chop the ham, chive, and parsley;
2)Half cut the steamed potatoes, dig out the inside mash with a spoon to make potato bowls;
Combine the mash, finely chopped ham, chive, parsley, butter, salt, yogurt, and chopped black pepper, mix well;
3)Place the mixed mash back to the potato bowls, topping with some shredded cheese;
Finally for baking, turn the oven's heat to 220C, put the ready-for-bake potato bowls into the middle shelf and bake for 10 minutes. Finish

Tiramisu(like the cake)

Tiramisu
(makes one 6 inch round Tiramisu)
Ingredients:
a: mascarpone cheese: 250g, rum: 10ml, lemon juice: 5ml;
b: egg yolk: 3, caster sugar: 30g, gelatin piece: 5g(about 1 piece);
c: whipping cream: 110g, caster sugar: 30g;
d: espresso: 50ml, syrup: 5ml;
e: lady finger(sponge finger): 120g (for bottom and filling);
f: cocoa powder: a little, icing sugar: a little (for decoration)
Directions:
1)A: Beat the mascarpone cheese to soft, add in rum and lemon juice, mix well;
2)B: Soak the gelatin piece in cold water 5 minutes so that it will get soft;
Mix egg yolks and 30g caster sugar in a mixing bowl, place the bowl in hot water and beat the mix until its colour turns to white;
Then add in the soft gelatin piece, blend constantly until it’s thoroughly melted;
3)C: Whip the whipping cream and caster sugar to soft peak stage;
4)D: Combine the above mix A, B, C and mix well;
5)E: Blend well the espresso and syrup;
6)Quickly dip the lady fingers in mix E(espresso and syrup mix) and then place the dipped lady fingers at the bottom of the mold as one layer;
Above the bottom lady finger layer, pour in a half of the mix D and then place another layer of dipped lady fingers;
Pour in the rest mix D, gently shake the mold to smooth the top layer of mix D;
Chill the mold in fridge for 4 hours;
7)Finally, take out the mold and sift some cocoa powder and icing sugar on the Tiramisu’s surface. Finish

Tiramisu(Stuffed into the cup)

(makes one 6 inch round Tiramisu)
Ingredients:
a: mascarpone cheese: 250g, rum: 10ml, lemon juice: 5ml;
b: egg yolk: 3, caster sugar: 30g, gelatin piece: 5g(about 1 piece);
c: whipping cream: 110g, caster sugar: 30g;
d: espresso: 50ml, syrup: 5ml;
e: lady finger(sponge finger): 120g (for bottom and filling);
f: cocoa powder: a little, icing sugar: a little (for decoration)
Directions:
1)A: Beat the mascarpone cheese to soft, add in rum and lemon juice, mix well;
2)B: Soak the gelatin piece in cold water 5 minutes so that it will get soft;
Mix egg yolks and 30g caster sugar in a mixing bowl, place the bowl in hot water and beat the mix until its colour turns to white;
Then add in the soft gelatin piece, blend constantly until it’s thoroughly melted;
3)C: Whip the whipping cream and caster sugar to soft peak stage;
4)D: Combine the above mix A, B, C and mix well;
5)E: Blend well the espresso and syrup;
6)Quickly dip the lady fingers in mix E(espresso and syrup mix) and then place the dipped lady fingers at the bottom of the mold as one layer;
Above the bottom lady finger layer, pour in a half of the mix D and then place another layer of dipped lady fingers;
Pour in the rest mix D, gently shake the mold to smooth the top layer of mix D;
Chill the mold in fridge for 4 hours;
7)Finally, take out the mold and sift some cocoa powder and icing sugar on the Tiramisu’s surface. Finish

make Lady Finger (Sponge Finger) by yourself

(3* 12 inch rectangular baking tray of Lady Fingers can make one 6-8 inch Tiramisu) Ingredients: a: egg yolk: 3, caster sugar: 30g, vanilla extract: a little b: egg white: 3, caster sugar: 50 c: cake flour (High Ratio flour ): 50g, corn flour: 20g Crunchy pistachio nuts: 15g (for decoration, optional) Directions: 1)A: Beat the egg yolks and 30g caster sugar, and drop a little vanilla extract in; 2)B: Whip the egg whites until frothy, gradually add in 50g caster sugar by three times while continue whipping to stiff peaks, then mix with A; 3)C: Sift the cake flour and corn flour into B then mix well quickly, so far the batter is ready; 4)Preheat the oven at 190C, line the baking tray with the baking parchment; 5)Insert a round shape decorating tip into a decorating bag and fill the batter in; Use this filled decorating bag, in a baking tray, make the batter into many finger-shaped stripes (Please Note: you must keep certain space between each stripe as it will expand when baking), and then sprinkle the crunchy pistachio nuts on the top; Put the baking tray into the higher-medium shelf of the oven and bake for 8-10 minutes until the Lady Fingers' surface colour just turn to yellow. Finish

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