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"A recipe is not meant to be followed exactly - it is a canvas on which you can embroider."
- Roger Verge
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Goody salad, Spaghetti sauce, Tea biscuits, Beef & pasta stir fry, Sweet & sour chicken stir fry, Squares.
IDBX6416
. . . If you are going to make mud, Norris Geyser Basin Fountain Paint Pots have the perfect Recipe!
The mixture of super heated water underground, volcanic rock to trap it, small cracks in those rocks, and water from snow and ice above to mix with the soil makes perfect mud!
Oh and to watch that mud bubble and throw little pieces of mud a few feet in the air . . . just a joy to watch!
Have a great week Facebook, Flickr, and 500px friends!
80g unsalted butter, melted
200g digestive biscuits
600g full-fat cream cheese
100g icing sugar
300ml double cream
½ lemon, finely grated zest only, plus extra zest to serve
½ lime, finely grated zest only, plus extra zest to serve
100ml advocaat liqueur
12 maraschino cherries
1 tbsp desiccated coconut
Brush a 20cm loose-bottomed cake tin with a little of the melted butter and line the bottom and sides with nonstick baking paper.
Blend the biscuits to crumbs in a food processor (or place them in a bag and crush them with a rolling pin). Put the crumbs into a bowl then stir in the rest of the melted butter until well combined.
Spoon the mixture into the prepared tin and press down with the back of a spoon to create a level surface. Chill in the fridge for 30 minutes or 15 minutes in the freezer while you make the filling.
Whisk the cream cheese and icing sugar together using an electric hand-held whisk until well combined. Whisk in the cream to just soft peaks, then whisk in the zests and advocaat until soft peaks form again. Spread over the set base and chill in the fridge for at least 6 hours, or ideally overnight.
Decorate the top with a ring of maraschino cherries. Scatter over the lemon and lime zests and coconut, and serve.
* Lay meat so skin side is up.
* Slather skin with melted fresh butter.
* Broil for 45 minutes or until skin turns fire engine red and begins to crack.
* Drown skin with fresh garlic juice.
* Broil for another 60 minutes or until done.
* Call Fire Department to serve.
This recipe is really good and I thought using red liners would be nice with the rhubarb. I am a dork.
Rhubarb Streusel Cakes -
For topping
3/4 cup all-purpose flour
2/3 cup packed brown sugar
1/2 teaspoon cinnamon
1/8 teaspoon salt
5 tablespoons unsalted butter, softened
1/2 lb fresh rhubarb stalks, cut into 1/4-inch dice
3 tablespoons confectioners sugar
For cake batter
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 stick (1/2 cup) unsalted butter, softened
3/4 cup granulated sugar
2 large eggs
1/2 teaspoon vanilla
1/2 cup whole milk
Special equipment: a nonstick muffin pan with 12 (1/2-cup) muffin cups
Preparation
Preheat oven to 375°F. Generously butter muffin cups and top of pan.
Make streusel for topping:
Whisk together flour, brown sugar, cinnamon, and salt in a bowl. Blend in butter with your fingertips until mixture forms small clumps.
Make batter:
Whisk together flour, baking powder, and salt in a bowl. Beat together butter and sugar in a large bowl with an electric mixer at medium speed until blended, about 2 minutes. Add eggs and vanilla and beat until fluffy, about 1 minute. Reduce speed to low and add flour mixture and milk alternately in 2 batches, beginning and ending with flour mixture and mixing until just combined.
Top and bake cakes:
Divide batter among muffin cups (each cup will be about half full). Toss rhubarb with confectioners sugar and sprinkle batter with rhubarb, then crumble streusel evenly on top. Bake in middle of oven until tops are golden and a tester inserted in center of a cake comes out clean, 22 to 25 minutes. Cool cakes in pan on a rack 3 minutes, then loosen edges of cakes with a small sharp knife or small metal spatula. Remove cakes from pan and put on rack to cool slightly.
hot and spicy lamb bhuna cooked, bone removed, ready to box for the freezer to eat as and when flic.kr/p/2qJAaoH
lamb bhuna recipe www.youtube.com/watch?v=DKjk3gEi8PI
the meaning of 'bhuna'
an Indian dish or sauce in which spices are dry-roasted in a pan and then combined with a moistening agent such as yogurt or water.
the word 'bhuna' refers to the cooking method of this dish, and means 'to fry' or 'fried'. usually the spices are fried gently, before adding the meat.
originating in bengal, bhuna is a hot curry and doesn’t come swimming in sauce. it’s usually a thick sauce, with just enough to cling to the meat.
more curry information
lamb bhuna
www.kitchensanctuary.com/lamb-bhuna/
what is a bhuna?
www.seasonedpioneers.com/what-is-a-bhuna/
indian restaurant bhuna curry
glebekitchen.com/indian-restaurant-bhuna-curry/
chicken bhuna curry
searchingforspice.com/chicken-bhuna-curry-indian-takeaway...
The secret to making great curry
www.theguardian.com/lifeandstyle/2014/oct/31/how-to-make-...
6 Common Cooking Mistakes While Preparing Chicken Curry
Tips To Make It Perfect
www.ndtv.com/food/6-common-cooking-mistakes-while-prepari...
How to Cook Spices for Chicken Curry | Indian Food
www.youtube.com/watch?v=FV6Elm3gdRA
Varieties of Dahl Curry
food.ndtv.com/lists/10-best-dal-recipes-how-to-cook-it-to...
types of curry
curryculture.co.uk/types-of-curry/
24 vegan curry recipes www.olivemagazine.com/recipes/collection/best-vegan-curry...
how to thicken curry
lianaskitchen.co.uk/how-to-thicken-curry/
spices & ingredients
curryculture.co.uk/category/spices-ingredients/
tamarind sauce
greatcurryrecipes.net/2018/03/26/tamarind-sauce/
just one thing with michael mosley
food special with professor tim spector
7 days 30 different plant based foods
www.bbc.co.uk/sounds/play/m001ngjx
ps i'm not recommending any of these cookery adventures. they suit my personal taste. photographing to encourage myself to eat more healthily ...
i've created a group www.flickr.com/groups/cooking_is_my_hobby/ to gather ideas and encourage myself to continue with healthy eating by learning from others if you're interested in cooking, sometimes or a lot, or enjoy the cooking of others, you're always welcome ...
How to
1 rough sketch with artgraf coloring
2 finished painting coffee and graphite
3 with texturing of the background thanks to th program of ipiccy
Created by Creative Elegance Catering
creativeelegancecatering.blogspot.com/2024/11/garden-vege...
Garden Vegetable Terrine ~ It's Thanksgiving Time!
If you want to lighten up your Thanksgiving fare, try this light and tasty terrine packed with delicious vegetables and herbs, from tomatoes and squash to eggplant and basil. Consider serving this elegant terrine on grilled garlic toast, topped with crumbled goat cheese or sliced alongside a fresh tomato sauce.
Garden Vegetable Terrine
Serves 10
Makes one terrine
Recipe Ingredients
1 teaspoon fine sea salt, divided, plus more for water
2 medium yellow squash, cut lengthwise into (1/4-inch-thick) slices
2 medium zucchini, cut lengthwise into (1/4-inch-thick) slices
4 red and yellow bell peppers, cored and quartered
2 large carrots, cut diagonally into (1/4-inch-thick) slices
1/2 medium eggplant (about 1/2 pound), cut into (1/3-inch-thick) rounds
1/4 cup extra-virgin olive oil
1/4 cup red wine vinegar
2 teaspoons Dijon mustard
1 1/2 teaspoon sugar
1 teaspoon finely chopped fresh thyme
1 small shallot, finely chopped
1/4 teaspoon ground black pepper
1 1/4 teaspoon unflavored powdered gelatin
1 cup low-sodium vegetable broth, divided
1/2 cup grape tomatoes, halved
8 large fresh basil leaves, divided
Preparation
Bring a large pot of salted water to a boil.
Boil vegetables 1 variety at a time, in the order listed, until softened and easily sliceable (squash and zucchini, 4 to 5 minutes. Peppers, 12 to 13 minutes. Carrots, 7 to 8 minutes. Eggplant, 3 to 4 minutes).
As vegetables are cooked, transfer to a paper towel-lined sheet tray and set aside.
In a 9 x 13-inch dish, whisk together oil, vinegar, mustard, sugar, thyme, shallot, 1/2 teaspoon of the salt and black pepper.
Add vegetables 1 at a time, coating well and arranging them in groups in the dish. Cover and set aside at room temperature for 1 hour.
Line an 8-inch loaf pan with plastic wrap, allowing extra to hang generously over the long sides.
Sprinkle gelatin over 1/4 cup of the broth in a medium bowl and set aside for 5 minutes.
Meanwhile, in a small pot, bring remaining 3/4 cup broth and remaining 1/2 teaspoon salt to a boil.
Pour hot broth over gelatin mixture and stir until dissolved.
Pour 1/4 cup of the broth mixture into the empty lined pan.
Arrange tomatoes in the bottom, cut sides down, and top with half of the basil.
In layers, arrange half of the squash, zucchini, peppers and carrots, allowing each vegetable to make a complete layer, and spooning some of the gelatin mixture generously over the top of each layer
Arrange all of the eggplant and remaining basil over the top to make 2 more layers and then repeat with remaining vegetables.
Pour any remaining broth mixture over the top and gently shake and tap the pan to distribute.
Fold over plastic wrap to cover terrine, and arrange in a shallow dish to catch any drips.
Add a few small, evenly distributed weights to the top to gently press down on the vegetables (a rectangular plate with 2 cans on top, for instance).
Chill until firm, about 8 hours or overnight.
Gently loosen edges of terrine with a small knife and then carefully invert onto a platter; remove and discard the plastic wrap.
Using a very sharp knife, cut into slices and serve with toasted garlic toast and top with crumbled goat cheese (feta would be wonderful here) if you like.
Posted 4 hours ago by Creative Elegance Catering
Labels: brunch dinner light lunch side dish terrine Thanksgiving Vegetable terrine vegetables
2 1/4 cups Gold Medal® all-purpose flour
1 2/3 cups sugar
2/3 cup shortening
1 cup milk
1/4 cup white crème de menthe*
3 1/2 teaspoons baking powder
1 teaspoon salt
1 teaspoon vanilla
5 egg whites
1 jar (12 oz) fudge topping
3 tablespoons white crème de menthe or crème de menthe-flavored syrup*
4 drops green food color
1 container (8 oz) frozen whipped topping, thawed (3 cups)
1. Heat oven to 350°F. Grease and flour 13x9-inch pan. Beat flour, sugar, shortening, milk, 1/4 cup crème de menthe, the baking powder, salt and vanilla in large bowl with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 2 minutes, scraping bowl occasionally. Beat in egg whites on high speed 2 minutes, scraping bowl occasionally. Pour into pan.
2. Bake 40 to 45 minutes or until toothpick inserted in center comes out clean or until cake springs back when touched lightly in center. Cool completely.
3. Spread fudge topping over cake. Carefully fold 3 tablespoons crème de menthe and the food color into whipped topping; spread over cake. Store covered in refrigerator.
*Use 1/4 cup milk plus 1/2 teaspoon peppermint extract for the 1/4 cup crème de menthe. Use 3 tablepsoons milk plus 1/4 teaspoon peppermint extract for the 3 tablespoons crème de menthe.
Nutrition Information:
1 Serving: Calories 385 (Calories from Fat 145); Total Fat 16g (Saturated Fat 4g); Cholesterol 5mg; Sodium 330mg; Total Carbohydrate 57g (Dietary Fiber 1g); Protein 5g Percent Daily Value*: Iron 6% Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
Find more recipes at www.bettycrocker.com
A dark caramel has the necessary bitter edge to balance the sweet richness of the custard. Let it cook until it’s mahogany in color.
The bok choy rice is nicely infused with the smoky bacon flavour and threaded with the green bok choy. All you need for an easy, healthy and filling meal.
Christmas dinner.
Atlanta, Georgia, USA.
25 December 2019.
â–¶ Recipe: Minimalist Baker.
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