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We hold within our hearts,
old recipes so rare.
One's that don't come out of books,
and can, quite easily tear.
You can tell your friends about them
and some will understand,
but other's try to banish pain.
then vanish from the land.
If you mix the herbs of love,
life becomes easier to bear.
Then talk about your problem,
which is so much nicer to share.
So why let there be despair,
when trouble comes your way.
The heart folds in fine ingredients,
and helps you though the day.
So then if you can remember,
to flavour life with ease.
You have only got to search your mind
For life's old recipes.
sylvia spencer
Recipe For Love- Harry Connick Jr.- www.youtube.com/watch?v=fzg6sgTvcgI
ODC- recipe- www.flickr.com/groups/ourdailychallenge/
329/365 days in colour- brown- www.flickr.com/groups/365daysincolour
recipe:
-nikon d5000 + 18-55 kit lens
-Manual
-ISO 200
-f8
- shutter 1/200
-Yongnuo YN560 @1/32 subject left, an A4 white paper subject right. The flash was wrapped with a black felt paper to act as a snoot to avoid light spill on the black background.
- base is a glass where the underside is painted white
- enhanced in Lightroom 3
-lots of trial and error
-lots of spilled milk
-lots of cleaning up to do
I have a whole lot of pages to go. the base of each page is recycled grocery bags and shipping paper.
A traditional middle east cuisine delicacy which is deep fried ball or patty made from chickpea batter. it is typically served in pita bread as patty stuffed with other veggies or it can also served with flatbread as burger.
This is my favorite recipe for making Challah bread.
I found this recipe on the internet back in 2001 and printed it out, but I had lost it when we moved. I was downstairs several weeks ago going through some boxes and I found it. I am so happy! This is the BEST recipe! It surprisingly makes one Large, I mean Large loaf or two nice medium loafs. Last week I decided to split the dough in half and make small balls for a monkey bread. It was just enough to place in an 8 inch round cake dish that I had. So I have now discovered that this recipe is also great for making monkey bread! I am sure this recipe would be great for making a Swedish Tea Ring for the holidays also!
Blanche's Bread Machine dough.
CHALLAH:
2/3 c. water
2 eggs
2 tbsp vegetable oil
2 tbsp sugar
1 tsp salt
3 to 3 1/4 c. bread flower
1 1/2 tsp dry yeast
Glaze (optional)
1 egg, beaten
Place ingredients in machine in order listed. Operate "dough" cycle.
Once dough cycle is done, remove from machine.
Divide into 3 pieces; roll each piece into a rope about 14 inches long and braid on a greased baking sheet (I usually use a thin film of oil and a scattering of corn meal.) Cover and let rise for about 45 minutes. Brush top with egg glaze and sprinkle with sesame seeds or poppy seeds if desired.
Bake in a preheated 350 degree (F) oven for 45 minutes! Makes 1 large loaf or 2 medium loaves.
If you make two medium loaves of out this recipe, then they will be done sooner. So bake for 25 to 30 min and check. If they sound hollow underneath, they should be done baking.
Shabbat Shalom and have a Good Weekend!
Monday morning reflection on achievement. Another week begins, with the potential to move closer towards that which we desire... If interested to read a little background of the person in this paiting, and as to why, please read more at akirabeard.com/blog. The words in the piece are as follows... "Approaching an aspect of life with determination, with devotion. And in this pursuit a recipe of sorts can be drawn between struggle and victory. And in the struggle bleeds doubt, frustration, and ultimately depression. And it boils to a peak where there seems no alternative but to let go. Like holding onto a diamond that at it's center exists a burning coal, the pain of holding onto it's deceiving illusionary nature is more painful than letting go. And in doing so one experiences a liberation. A notion of fearlessness ensues and the struggle is transformed into a game of creative meditative fun and play. The lost diamond is re-discovered, but this time there is no hot coal at it's core. Rather it is empty. For the difference now is that one sees the empty nature of devotion outside one's self and has turned the pursuit inwardly. No longer is the focus the result. Rather the process is experienced. And by default, the richness experienced in the nowness of the process becomes evident given life in the result. And sometimes this miracle extends itself from merely a personal experience to one celebrated, nurtured by the universe. The world acknowledges this personal achievement and rewards it's creator. This is what is called having your cake and eating it too. This is victory."
All our fall foliage is gone, so I decided to have a lazy weekend at home. My camera only came out of its bag to take photos of food. (and I cooked a lot this weekend!)
On Sunday morning, I made a big pot of lentil and sausage soup and a pan of sweet cornbread. It will be my lunch for most of the week.
I've heard it said that no self-respecting Southerner puts sugar in their cornbread. There must be some truth to that, because I actually grew up hating cornbread because I thought it always tasted gritty, dry, bland and crumbly. Then, about ten years ago I had cornbread at a restaurant in Maine. It totally changed my mind about cornbread. Now, I love it... but it has to be sweet, moist and almost cake-like.
Both of these dishes followed new recipes, and both were excellent!
Recipes
Sausage and Lentil Soup: allrecipes.com/Recipe/Lentil-and-Sausage-Soup/Detail.aspx
Golden Sweet Cornbread: allrecipes.com/Recipe/Golden-Sweet-Cornbread/Detail.aspx
When Kerri visited I had these two tea towels for her, knowing she loves tea towels and also loves Mexican food. She thoughtfully left me the recipes by taking this photo with her phone.
So I'm passing them on - they are good ones!
INGREDIENTS:
1 box (1 lb 2.4 oz) Betty Crocker® Original Supreme Premium brownie mix
Water, vegetable oil and egg called for on brownie mix box
4 teaspoons unsweetened baking cocoa
DIRECTIONS:
1. Heat oven to 350°F (325°F for dark or nonstick pan). Line bottom and sides of 9-inch square pan with foil. Grease bottom only of foil with shortening or cooking spray. Make and bake brownie mix as directed on box. Cool completely, about 1 1/2 hours.
2. Using foil to lift, remove brownie from pan. Remove foil. With deep 3-inch heart-shaped cookie cutter, cut 8 brownies.
3. Arrange brownies on serving plate. With small strainer, sprinkle brownies and plate with cocoa.
Vanilla cupcakes with classic American buttercream frosting. Simple and delicious!
Recipe on my blog, Glorious Treats
INGREDIENTS:
1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
1 box (4-serving size) pistachio instant pudding and pie filling mix
1/4 cup Gold Medal® all-purpose flour
1/2 cup butter or margarine, melted
2 eggs
1 cup dry-roasted salted pistachio nuts, chopped
1/2 cup dried cranberries, chopped
DIRECTIONS:
1. Heat oven to 350°F. In large bowl, stir together cookie mix, pudding mix and flour. Stir in melted butter and eggs until soft dough forms. Add pistachios and cranberries; mix well.
2. Using small cookie scoop or teaspoon, drop dough 2 inches apart on ungreased cookie sheet. Press with fingers to slightly flatten.
3. Bake 9 to 11 minutes or until edges are light golden brown. Cool 2 minutes; remove from cookie sheet to wire rack. Cool completely. Store tightly covered at room temperature.
Okonomiyaki is sometimes called Japanese Pizza because it is round and contains different ingredients. Okonomi means “As you like” and Yaki means “grilled” so every Japanese family has their own Okonomiyaki recipe “as they like”. Some people put seafood, mochi, kimchee or even cheese on it. Create your own Okonomiyaki that suits your taste buds!
Japanese families usually cook Okonomiyaki on a Hot Plate or Teppanyaki Grill in the middle of the dining table much like Fondue. All the family members pitch in to prepare the meal and enjoy conversation while waiting for it to be steamed. :o)
Special Kitchen Tools
Hot plate - A large frying pan will work also.
Grater or Food Processors
Mixing Bowl - A large bowl works best.
Ingredients
Japanese Cabbage - 1/2 of a head, approx. 300g
Nagaimo (Chinese yam) or Yamaimo Powder - 1 package
Sakura-ebi (Sakura Shrimp) - 3 tablespoons
Okonomiyaki-ko (Okonomiyaki Flower) - 3/4 cup
Pork (Thin sliced pork loin) - 6 slices
Tenkasu (Deep Fried Tempura Batter) - Moderate Amount
Okonomi-sauce - Moderate Amount
Mayone-zu (Japanese Mayonnaise) - Moderate Amount
Katsuobushi (Dried bonito) - Moderate Amount
Ao-Nori (Green Seaweed Flakes) - Moderate Amount
Water or Milk - 160 cc (I use milk for a better flavour)
Eggs x 2
Vegetable Oil - 2 Tbsp (I recommend Light Olive Oil)
Prep
1. Chop the cabbage to 1/4 of the head, cut off the core and shred.
2. Peel a nagaimo (chinese yam) and grate. Wrap it with paper towel to prevent it from slipping. At Japanese Specialty store also sells a great product called Yamaimo powder which works as a substitute for this.
3. Pour Okonomiyaki powder and water or milk into a bowl and mix until the lumps disappear and it is smooth. (If necessary, use a whisk to avoid creating lumps while mixing.)
4. Put eggs, nagaimo, sakuraebi (Sakura Shrimp), cabbage and the Okonomiyaki powder mixture together and mix it gently from the bottom to soak it with air.
5. Spread vegetable oil (1 tablespoon) on the heated hot plate or frying pan. Pour in half of the mixture gently to make a round shape. Cook it at 350 degrees for about 3 minutes. Then, put three pieces of pork on the top, make sure to stretch them thin.
6. Flip over and close the lid to steam for about 5 minutes.
7. Open the lid, flip over one more time, close the lid and steam for another 2 minutes. It is done!
8. Mix Mayonaise and Okonomi Sauce and spread it on top. Sprinkle katsuobushi (dried bonito) and aonori (Green Seaweed lettuce) “as you like”.
Enjoy!!! ^-^v
I made this soup primarily as a way to use leftover Christmas ham. It came out great, plus it's super easy to make. This didn't come from a recipe, so all the measurements are approximate.
Here's the recipe:
In a large stockpot, saute one large diced onion in 4 tablespoons of unsalted butter. Once the onion is soft and translucent, stir in a third cup of flour and continue to cook for a minute or two. The onions, flour and butter will make a thick paste. Stir in a quart of chicken broth and 3-4 cups of peeled, diced russet potatoes. Bring everything to a boil and then turn down to simmer for 25-30 minutes, or until the potatoes are soft and have rounded edges. Stir in about a cup of half and half or milk. Once the milk is incorporated and the mixture is almost boiling, stir in a cup or more of diced ham. Let the mixture cook for about 5 more minutes over low heat. Remove from the heat and stir in about a cup and a half of grated sharp cheddar cheese. Stir until the cheese is melted in. Season the soup with chopped parsley, hot sauce, salt and pepper.
The soup is delicious the first day, but tastes even better the second!
This recipe was based on a recipe I found in Cooking Light.
My version wasn't as healthy, but what can I say... I really like cheese. In the cornbread base, I used 2 eggs (instead of egg substitute) and used 2 teaspoons of taco seasoning (instead of cumin). I used about 1/2 cup more cheese in the topping, too. I garnished it with regular sour cream and chives.
Adam and I both really liked this recipe. In fact, he scored it a 9 out of 10. It was super-easy and quick to pull together.
An extremely simple cake to bake yet so versatile in that you can mix a myriad of your favourite ingredients to make it your own special cake.
Use this yogourt cake as a base and substitute the blueberries for anything else you want to put in there. This recipe taken from Chocolate & Zucchini's blog, with thanks to Renee's Kitchen for pointing it out to me.
Blueberry Yogourt Cake
Ingredients:
2 eggs
1 cup (250ml) of whole milk yogourt
1 cup sugar
1 tablespoon baking powder
2 cups flour
1 cup blueberries
1 teaspoon vanilla extract
1 teaspoon rum
1/2 cup oil
Recipe:
1) In a bowl, mix together the eggs, yogourt, sugar, vanilla extract, oil, and rum. (1)
2) In another bowl, mix together the flour and baking powder (2)
3) Blend the flour mixture in to the yogourt mixture (3).
4) Add blueberries and thoroughly mix (4).
5) Pour batter in 9.5" cake pan (5). Bake in oven for about 30-35 minutes at 350F. Cake should be golden brown on top (6) and cake tester/toothpick should come out relatively clean.
6) Let stand for 10 minutes and then cool on rack.
There are a variety of mixtures to this recipe, including adding honey in the mixture, almonds slices on top, or just simply sift some sugar powder on top after it has cooled down. Feel free to get creative and do as you please.
A simple and basic recipe for making chicken fry using cubed boneless chicken pieces and spices. There are probably thousands of different variations to an easy chicken fry recipe including what you can add to the marinade, the quantity of spices, whether you use pepper powder or not, etc.
www.hungryforever.com/recipe/south-indian-chicken-fry-rec...
Fried ice- cream, a favourite mexican dessert. One has to be very quick while preparing and serving this recipe. It is crunchy from outside and creamy from inside. www.hungryforever.com/recipe/fried-ice-cream-recipe/
First of three recipes with Rum and Creme fraiche.
For lighting we used just one big softbox from back.
We spended hours fighting with caramel and non original ingredients, after all problems we had to choose original way and than it was so delicate...
My poor little book is in bits. I keep the bits in a plastic wallet.
I had to buy this when I did cookery at school. I still use it more than any other cook book. All the recipes are easy and cheap to make.
INGREDIENTS:
1 cup sugar
1 cup butter or margarine, softened
3 tablespoons milk
1 teaspoon vanilla
1 egg
3 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 to 1/2 teaspoon red food color
Sugar, if desired
DIRECTIONS:
1. In large bowl, beat 1 cup sugar, the butter, milk, vanilla and egg with electric mixer on medium speed until well blended, scraping bowl occasionally. On low speed, beat in flour, baking powder and salt until well mixed, scraping bowl occasionally.
2. Divide dough in half. To one half of dough, stir or knead in red food color until desired pink color. Cover with plastic wrap; refrigerate at least 1 hour for easier handling.
3. Heat oven to 400°F. Work with 1/3 of white dough at a time; keep remaining dough refrigerated. On lightly floured work surface, roll out white dough with rolling pin to 1/8-inch thickness. Cut with floured 2 1/2-inch heart-shaped canapé or cookie cutter; place 1 inch apart on ungreased cookie sheets. Repeat with 1/3 of pink dough, keeping remaining pink dough refrigerated.
4. Using floured 1-inch heart-shaped canapé or cookie cutter, cut center from each pink and white cookie. Remove centers; replace each center of cookie with cutout of opposite colored dough. Sprinkle with sugar.
5. Bake 5 to 9 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheets.
For a sweet finish, use purchased decorating icing to pipe the initials of your favorite valentines on individual cookies. Let the kids cut dough into shapes for any season or holiday - stars, eggs or flowers - with a corresponding small shape cut in the center of each.
Ingredients:
3 1/3 cups Gold Medal® all-purpose flour
1 cup applesauce
3/4 cup sugar
2 tablespoons shortening
3 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
2 eggs
Vegetable oil
Cinnamon-sugar mixture, if desired
Directions:
1. Beat 1 1/3 cups of the flour and the remaining ingredients except oil and cinnamon-sugar in large bowl with electric mixer on low speed, scraping bowl constantly, until blended. Beat on medium speed 2 minutes, scraping bowl occasionally. Stir in remaining 2 cups flour. Cover and refrigerate about 1 hour or until dough stiffens.
2. Heat oil (2 to 3 inches) in deep fryer or 3-quart saucepan to 375ºF. Divide dough in half. Place half of the dough on well-floured cloth-covered surface; gently roll in flour to coat. Gently roll dough 3/8 inch thick. Cut with floured doughnut cutter. Repeat with remaining dough.
3. Slide doughnuts into hot oil, using wide spatula. Turn doughnuts as they rise to surface. Fry 1 to 1 1/2 minutes on each side or until golden brown. Carefully remove from oil (do not prick surfaces); drain on paper towels. Sprinkle hot doughnuts with cinnamon-sugar.
Bananas, peanut butter, and cocoa combine to create a rich brownie-like cookie with bursts of creamy banana and chunky peanut. Check out those awesome chunks of banana! Did I mention these were vegan? www.vanesscipes.com/2007/08/21/vanana-cookies-vegan-banan...
with egg dumplings and sour cream, scattered with fresh parsley.
I made it actually from yellow beans.
1 pound fresh trimmed green beans, cut into 2-inch pieces
6 cups + 1/4 cup water
1 teaspoon salt or to taste
1 onion, medium size
2 tablespoons butter
2 tablespoons flour
1/4 teaspoon pepper
1/2 teaspoon sweet or hot Hungarian paprika
1 cup sour cream
In a Dutch oven or large saucepan, bring green beans, 6 cups water and 1 teaspoon salt to a boil. Reduce heat to simmer, cover and cook until al dente.
Meanwhile, in a medium skillet, make a roux (known as rantas in Hungarian) by browning the chopped onions and the flour in the butter until it is a light amber color. Add pepper, paprika and 1/4 cup water to the skillet, stirring until smooth.
Temper the sour cream mixture with a few ladles of hot green-bean cooking liquid. Then transfer to the pan with green beans, whisking until smooth. Simmer until broth thickens, 5 to 8 minutes, but do not let it boil. Scatter with fresh chopped parsley..
Egg dumplings are optional:
www.cooks.com/rec/view/0,1716,152183-244196,00.html
I used to cook in summer a sweet Hungarian pepper and a tomato in the soup, very tasty!
I got this recipe from the wonderful Molly Breslin. Baking challah, or any bread, from scratch isn't difficult, it just takes some time. Most of that time is spent waiting for the dough to rise. I like baking on Sundays, and I use the rising periods for short bouts of studying.
Shosh's Challah (2 loaves)
5 1/2 - 6 c. flour
1 T dry yeast
1/2 c. sugar
1 1/4 t salt
6 T vegetable oil
1 1/2 c water plus 2 t
1 egg
1. In a small bowl (#1), put yeast, 1 T sugar, 1/4 c water. Mix and
let it stand for 10 minutes or until it bubbles.
2. In bowl #2 put all dry ingredients: flour, salt, sugar; mix them well.
3. In bowl #3 put all wet ingredients: water, oil, egg, and the yeast mixture after it's bubbled; mix them well.
4. Mix everything together to make the dough. If the dough is too sticky, add a little flour until you can handle it. Use your hands to mix and press the mixture until it forms a ball of dough.
5. Cover with a towel, and let the dough stand in a warm place for an hour or an hour and a half until it doubles in size.
6. Punch the dough to let out the air bubbles (this is the fun part!).
7. Let stand for 10 minutes.
8. For traditional-style challah, separate dough into six even
pieces, roll each piece into a snake either between your hands or on
the table, and make two braids. Turn the ends under so they look
pretty. You may need to keep a little flour out to keep them from
getting too sticky. Or, weave them into any design you like. Place
them on greased and floured cookie sheets.
9. Beat one egg in a small bowl. Brush both braids with egg. Let them stand half an hour, and then
brush with egg again. If you
like, sprinkle with poppy or sesame seeds after the second egg wash.
10. Let rise for an hour or an hour and a half until the loaves double in size. Be patient!
11. Heat oven to 375F.
12. Bake for 22-26 minutes or until the tops turn golden.
13. Eat all at once because it's so yummy that you can't stop yourself.