beckystevens.co.uk Report : Visit Site


  • Server:Apache...
    X-Powered-By:PHP/7.3.7

    The main IP address: 217.160.0.174,Your server Germany,Karlsruhe ISP:1&1 Internet AG  TLD:uk CountryCode:DE

    The description :20-something nerd with a passion for baked goods....

    This report updates in 30-Jul-2019

Created Date:2011-01-14
Changed Date:2017-01-13

Technical data of the beckystevens.co.uk


Geo IP provides you such as latitude, longitude and ISP (Internet Service Provider) etc. informations. Our GeoIP service found where is host beckystevens.co.uk. Currently, hosted in Germany and its service provider is 1&1 Internet AG .

Latitude: 49.004718780518
Longitude: 8.3858299255371
Country: Germany (DE)
City: Karlsruhe
Region: Baden-Wurttemberg
ISP: 1&1 Internet AG

HTTP Header Analysis


HTTP Header information is a part of HTTP protocol that a user's browser sends to called Apache containing the details of what the browser wants and will accept back from the web server.

X-Powered-By:PHP/7.3.7
Transfer-Encoding:chunked
Content-Encoding:gzip
Keep-Alive:timeout=15
Server:Apache
Connection:keep-alive
Link:; rel=shortlink
Date:Tue, 30 Jul 2019 12:05:37 GMT
Content-Type:text/html; charset=UTF-8
X-Pingback:http://beckystevens.co.uk/xmlrpc.php

DNS

soa:ns1043.ui-dns.com. hostmaster.1and1.co.uk. 2016041800 28800 7200 604800 300
ns:ns1043.ui-dns.com.
ns1043.ui-dns.biz.
ns1043.ui-dns.de.
ns1043.ui-dns.org.
ipv4:IP:217.160.0.174
ASN:8560
OWNER:ONEANDONE-AS Brauerstrasse 48, DE
Country:DE
mx:MX preference = 10, mail exchanger = mx01.1and1.co.uk.
MX preference = 10, mail exchanger = mx00.1and1.co.uk.

HtmlToText

becky bakes 20-something nerd with a passion for baked goods. home 26 apr 2015 honey whiskey flapjacks categories: alcohol , flapjack instead of using golden syrup for flapjacks, why not honey whiskey? that was essentially my thought process for coming up with these. it’s been a while since i made flapjacks and i fancied something different – that wouldn’t require me to wash up my kitchenaid bowl – and the honey whiskey was sat on the kitchen counter staring at me, so i figured i’d give it a go. also, i had no golden syrup and i didn’t fancy braving the supermarket again . i topped these with melted dark chocolate too – although, being honest, it almost didn’t make it in until i realised melted chocolate is not a particularly balanced lunch. i make no comment on whether it would work better on the flapjacks or eaten directly from the bowl with a spoon, but it seems to do okay here, so i’ll leave it. this recipe will fill a 20cm square dish and yield around 16 flapjack squares. ingredients 350g porridge oats 200g muscavado sugar 200g unsalted butter 150g dark chocolate honey whiskey to taste – i’d recommend 3tbsp pinch of cinnamon (optional) method preheat the oven to 180*c. gently melt the butter in a medium saucepan over a low heat. add the sugar, whiskey and a pinch of cinnamon to the saucepan and melt into the butter. stir in the oats, ensuring to coat them all thoroughly. remove from the heat. line a 20cm shallow dish with baking paper and pour in the flapjack mix, making sure to spread evenly. bake in the oven for around 15 minutes, until golden. whilst the flapjack is baking, melt the chocolate in a saucepan over a very low heat, stirring constantly. remove the flapjacks from the oven once done, then still in the dish, pour over the melted chocolate. transfer to the fridge to set. once set, portion out. 0 comment 16 apr 2015 two cheese scones categories: cheese what’s better than cheese scones? two cheese scones! i had cheddar and red leicester cheese in my fridge, and i couldn’t possibly be so cruel as to ignore one of them, so i used both; obviously. the red leicester gives them a nice orange-specked colour, and a slightly nutty flavour. i used mature cheddar to enhance the flavour – and because one cheese would be boring. they’re quite light and buttery so i chose to eat them plain – as did the rest of my colleagues, who kindly agreed to be my taste testers – but you could split them in two and spread some butter on top if you prefer. hope these are as much of a crowd pleaser for you as they were for me! yields around 15 scones ingredients 300g self-raising flour 75g butter 75g mature cheddar, grated 75g red leicester, grated 180ml milk method preheat the oven to 180*c. soften the butter slightly either in the microwave or by leaving it out at room temperature for a few hours. rub the butter into the flour until it has the texture of breadcrumbs. add the cheese and stir in so it is spread evenly throughout the mixture. slowly add the milk. you want the mixture to be smooth, so don’t be tempted to pour a lot in at once – add it very gradually, stirring thoroughly between each pour. tip the mix out onto a lightly floured surface and roll out, until it’s about 2.5-3cm thick. use a pastry cutter, or an upturned glass, to cut out each scone. once you’ve cut out as many as you can, bring the leftover pastry back together and roll out again. repeat until you’ve used it all up. once you have all your scones cut out, lightly brush them with some milk – this will help them colour in the oven. line a baking sheet with baking paper, and place 4-6 on each tray, a few centimetres apart. bake for approximately 12-15 minutes, until golden. cool on a wire rack. 0 comment 10 apr 2015 antipasti tear-and-share categories: bread this antipasti tear-and-share loaf is ideal for when you’ve got a few people round and need something almost snacky to eat! it can be prepared in advance and baked later, although i wouldn’t recommend keeping it for too long (i usually make mine in the morning and then bake it with dinner). i feel this bread is a good tribute to antipasti dishes and who doesn’t love a tear-and-share? (although, i will admit, i’m not so great at sharing.) you could substitute any of the ingredients i put in for something else you prefer – for example, i cannot abide olives, much to my parents’ disappointment, so they have no place in anything i bake. however, i adore sun-dried tomatoes and it took a lot of self-control to not put in an entire jar. i really wanted to put in artichokes but couldn’t find any – perhaps next time i make this i’ll have more luck! anything you might find in an antipasti dish will work well with the other flavours, so feel free to shake it up a bit. you’ll need a square baking dish to place this in. probably serves 4-6 as a side to a main, or 2 if you’re as greedy as my boyfriend and i. ingredients for the dough: 300g strong white bread flour 1 x 7g sachet fast-action yeast 5g salt 200ml water 50ml olive oil for the topping, or filling: 1 red onion, chopped 1 pepper, diced 10 sun-dried tomatoes (approx.), chopped 40g pine nuts 1 garlic clove, chopped finely, or 1tsp of lazy chopped garlic handful of shredded fresh basil 3-4tbsp of olive oil – i used the oil from the sun-dried tomatoes, and a drizzle of garlic-infused oil method first, make the dough by combining 300g strong white bread flour, 1 x 7g sachet fast-action yeast and 10g salt in a mixing bowl, making sure to add the yeast and salt on separate sides of the bowl. add the olive oil and mix the ingredients together. gradually add the water and work with your fingers to form a dough – you’ll want to bring the ingredients together, but you don’t want it to end up sticky, so take care not to add too much at once. turn out onto a lightly floured surface and knead for around 5 minutes until smooth and elastic. place back in the bowl, cover with cling film and leave to prove at room temperature for an hour. turn the dough back out onto your lightly floured surface and work with your hands to knock the air out. use a dough scraper to split the dough into small balls, and roll out with your hands to form dough strands. tie these into loose knots. to make the topping, you need to mix together the red onion, pepper, tomatoes, basil, garlic, pine nuts and oil – or whatever other antipasti ingredients you’ve chosen to use – in a bowl. make sure to coat all the ingredients thoroughly with the oil. add in your dough knots and use your hands to mix it all together. line a square baking dish with baking paper (not greaseproof!), and place each knot in one-by-one, one row at a time. you’ll want to squash them into one layer, with as few gaps as possible. at this point, you can either place your tear-and-share in the fridge to be baked later, or bake it now. to bake: preheat the oven to 190*c. cook in the middle of the oven for 30-35 minutes, until browned. serve immediately – it’s best when still warm. the knots will mean you can tear pieces off the bread easily! this goes really well with italian food, and wine, because wine. enjoy! 0 comment 06 apr 2015 fired-up chilli cob categories: bread this one is a firm favourite of my chilli-loving boyfriend and a little too hot for my tastebuds to handle more than one slice at a time! i left the seeds from the chillies in to appease him – if you want to cool it down, just take them out and it’ll still give you a slight kick and all the flavour, but without the heat. i made toasted cheese sandwiches with it this afternoon for lunch and it was delicious, which is obviously my test for a good loaf. it also was fantastic dipped in olive oil and balsamic vinegar – so it’s versatile! anyway, enough of my rambling, and here’s how you make it: yields 2 cobs ingredients 500g strong white bread-flour 2 x 7g sachets of fast-action yeast 10g salt 1 egg 60g chillies – a mixture of green and red, chopped 300ml water method chop the chillies and set aside – m

URL analysis for beckystevens.co.uk


http://beckystevens.co.uk/wp-content/uploads/2015/03/img_0691.jpg
http://beckystevens.co.uk/category/lemon/
http://beckystevens.co.uk/2015/04/06/fired-up-chilli-cob/
http://beckystevens.co.uk/wp-content/uploads/2015/03/img_0671.jpg
http://beckystevens.co.uk/2015/02/27/white-wine-bread/#respond
http://beckystevens.co.uk/2015/04/06/fired-up-chilli-cob/#respond
http://beckystevens.co.uk/2015/02/26/strawberry-muffins/
http://beckystevens.co.uk/category/cheese/
http://beckystevens.co.uk/category/uncategorised/
http://beckystevens.co.uk/2015/03/15/lemon-drizzle-fairy-cakes/
http://beckystevens.co.uk/category/cookies/
http://beckystevens.co.uk/wp-content/uploads/2015/04/img_4168.jpg
http://beckystevens.co.uk/wp-content/uploads/2015/03/img_0628.jpg
http://beckystevens.co.uk/wp-content/uploads/2015/04/img_0781.jpg
http://beckystevens.co.uk/2015/03/20/rocky-road-brownies/#respond

Whois Information


Whois is a protocol that is access to registering information. You can reach when the website was registered, when it will be expire, what is contact details of the site with the following informations. In a nutshell, it includes these informations;


Domain name:
beckystevens.co.uk

Registrant:
Rebecca Stevens

Registrant type:
UK Individual

Registrant's address:
The registrant is a non-trading individual who has opted to have their
address omitted from the WHOIS service.

Data validation:
Nominet was able to match the registrant's name and address against a 3rd party data source on 10-Dec-2012

Registrar:
1 & 1 Internet SE [Tag = 1AND1]
URL: https://www.1and1.co.uk

Relevant dates:
Registered on: 14-Jan-2011
Expiry date: 14-Jan-2019
Last updated: 13-Jan-2017

Registration status:
Registered until expiry date.

Name servers:
ns67.1and1.co.uk 217.160.80.173 2001:08d8:00fe:0053:0000:d9a0:50ad:0100
ns68.1and1.co.uk 217.160.81.173 2001:08d8:00fe:0053:0000:d9a0:51ad:0100

WHOIS lookup made at 22:29:04 23-Aug-2017

--
This WHOIS information is provided for free by Nominet UK the central registry
for .uk domain names. This information and the .uk WHOIS are:

Copyright Nominet UK 1996 - 2017.

You may not access the .uk WHOIS or use any data from it except as permitted
by the terms of use available in full at http://www.nominet.uk/whoisterms,
which includes restrictions on: (A) use of the data for advertising, or its
repackaging, recompilation, redistribution or reuse (B) obscuring, removing
or hiding any or all of this notice and (C) exceeding query rate or volume
limits. The data is provided on an 'as-is' basis and may lag behind the
register. Access may be withdrawn or restricted at any time.

  REFERRER http://www.nominet.org.uk

  REGISTRAR Nominet UK

SERVERS

  SERVER co.uk.whois-servers.net

  ARGS beckystevens.co.uk

  PORT 43

  TYPE domain

OWNER

  ORGANIZATION Rebecca Stevens

TYPE
UK Individual

ADDRESS
The registrant is a non-trading individual who has opted to have their
address omitted from the WHOIS service.
Data validation:
Nominet was able to match the registrant's name and address against a 3rd party data source on 10-Dec-2012

DOMAIN

  SPONSOR 1 & 1 Internet SE [Tag = 1AND1]

  CREATED 2011-01-14

  CHANGED 2017-01-13

STATUS
Registered until expiry date.

NSERVER

  NS67.1AND1.CO.UK 217.160.80.173

  NS68.1AND1.CO.UK 217.160.81.173

  NAME beckystevens.co.uk

DISCLAIMER
This WHOIS information is provided for free by Nominet UK the central registry
for .uk domain names. This information and the .uk WHOIS are:
Copyright Nominet UK 1996 - 2017.
You may not access the .uk WHOIS or use any data from it except as permitted
by the terms of use available in full at http://www.nominet.uk/whoisterms,
which includes restrictions on: (A) use of the data for advertising, or its
repackaging, recompilation, redistribution or reuse (B) obscuring, removing
or hiding any or all of this notice and (C) exceeding query rate or volume
limits. The data is provided on an 'as-is' basis and may lag behind the
register. Access may be withdrawn or restricted at any time.

  REGISTERED yes

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