Fruity Bundt Cake

2 cups cut up dried fruits, soaked in ½ cup water and 2 Tbsp of rum.

2 cups granulated sugar

1 cup vegetable oil

2 teaspoons vanilla extract

4 large eggs

3 cups flour

1 tablespoon baking powder

1/2 teaspoon salt

1 cup walnuts, chopped

Topping

Jam (apricot or peach)

Confectioners' sugar

-Preheat the oven to 350 F.

Grease and flour a 10-inch tube cake pan or 12-cup Bundt pan.

Heat oven to 350°.

Drain the fruit, reserving 1/3 cup of syrup. Set fruit aside.

In mixing bowl, combine the granulated sugar, reserved syrup, oil, vanilla, and eggs. Beat with a mixer on medium speed for about 4 minutes, until well blended.

In another bowl, combine the flour, baking powder, and salt; stir into the first mixture a little at a time, blending well. Fold in the chopped nuts and fruit mixture

Spoon batter into the prepared pan.

Bake for 1 hour and 15 minutes to 1 hour and 25 minutes, or until a toothpick inserted in center of cake comes out clean.

Cool the cake on a rack for 10 minutes; turn cake out of pan onto a cake plate.

Brush with the jam and sprinkle with confectioners' sugar.

Sesame Knot Rolls

Challah Recipe (Marylyn Pisseri)

1 cup warm water

1/2 cup white sugar

1 tablespoon honey

1/2 cup vegetable oil

2 1/2 teaspoons salt

2 eggs, room temperature

4 cups bread flour

2 1/4 teaspoons bread machine yeast

1 egg, beaten

1 tablespoon water

2 Tbsp powdered sugar

Place warm water, sugar, honey, vegetable oil, salt, 2 eggs, flour and yeast in the pan of the bread machine in the order recommended by the manufacturer. Select Dough cycle; press Start.

After the machine is done, take the dough out, and place it on a very lightly floured board, punch the dough down, and let rest for 5 minutes.

For challahs: Divide the dough in half. Then divide into 3 equal pieces, roll into ropes about 12 to 14 inches, and braid into a loaf. Do the same with the remaining other half. Gently put the loaves on a greased cookie sheet, mist with water, cover loosely with plastic wrap, and let rise for 1 to 1 1/2 hours in a warm, draft free place, until double in size.

For rolls: Divide dough into 12 rolls. Shape into long pieces and make a knot. Let rise for at least an hour.

Preheat oven to 350 degrees F (175 degrees C). In a small bowl, beat together 1 egg, 1 tablespoon water and 2 Tbsps powdered sugar.

Brush risen loaves with egg mixture. Bake in preheated oven for about 20 to 25 minutes.

The Lemontini / martini with fresh Rosemary Herb Garnish

Simple, aromatic, and refreshing, this cocktail is perfect for a summertime happy hour.

2 oz. Vodka

2 Tbsp. Fresh Lemon Juice

2 Tbsp. Simple Syrup

2 Sprigs Rosemary

Lemon peel and or lemon slice

Combine the Vodka, lemon juice, and simple syrup. Pour into a cocktail shaker, add ice and one sprig of Rosemary then shake. Pour into a martini glass and garnish with Rosemary and lemon as desired.

Tip: Give the rosemary a good smack to release the aroma prior to adding it to the cocktail.

Have a wonderful day and happy snapping.

6 eggs

1 cup oil

2 cups sugar

2 teaspoons potato starch

2 teaspoons Passover Baking Powder

2 cups matzah cake meal

pinch salt

Apple filling:

2 teaspoons cinnamon

3/4 cup sugar

Juice of 1 lemon

5 large apples, peeled and diced (about 71/2 cups)

Topping:

1/4 cup sugar

1 to 2 teaspoons cinnamon

Directions:

1.Grease a 9-inch spring-form pan. Place parchment paper on bottom. Preheat oven to 350 degrees F.

2.Beat eggs with sugar until blended. Add oil and beat. Sift together potato starch, cake meal, and pinch salt. Add sifted items to egg mixture.

3.For the filling: mix together cinnamon, sugar, and lemon juice and add to the apples. Sauté in 2 Tbsp margarine for about 5 minutes. Drain well.

4.Add the apple filling (well drained) to egg mixture and mix.

Sprinkle with sugar cinnamon topping.

5.Place springform on a cookie sheet to catch liquid.

Bake at 350 F for 50-55 minutes.

Breton Apple Cake

Caramel sauce (prepare ahead of baking the cake)

½ cup brown sugar

½ cup sugar

½ cup rich non-dairy creamer

In a saucepan, combine brown sugar, sugar, creamer and margarine.

Bring to a boil over moderate heat while stirring constantly until sugar is dissolved.

Cake

Grease and flour an 8” cake pan. Preheat oven to 350

Prepare apples:

4 firm, tart apples (such as Pink Lady or other; about 2 lb.), peeled, cored, sliced ½” thick.

Heat 2 Tbsp. melted butter in a large skillet over medium heat. Add apples, sprinkle with 2 Tbsp. sugar, and cook, stirring occasionally, 10–12 minutes.

For the batter:

10 tablespoons (1½ sticks) unsalted butter or margarine, melted, slightly cooled.

1¼ cups all-purpose flour

1 cup plus sugar

1 teaspoon baking powder

¾ teaspoon kosher salt

1 teaspoon finely grated lemon zest

3 large eggs

Mix flour, baking powder, salt, lemon zest, and the cup sugar in a large bowl.

Whisk eggs and remaining 10 Tbsp. melted butter/margarine.

Add to dry ingredients and blend until smooth.

Arrange half of the apples in the bottom of prepared cake pan.

Pour half of batter over apples, top with remaining apples, and then with remaining batter.

Bake cake until top is golden and a tester inserted into the center comes out clean, 50 -55minutes.

Let cake cool slightly. I do not unmold the cake, it looks fine in a glass baking dish.

Prick with a tooth pick and pour the caramel sauce over.

Serve cake with additional caramel sauce or crème fraiche (optional).

Chicken with Mushrooms

1/4 cup all-purpose flour

1 and 1/2 pounds chicken breasts

Salt and pepper

2 -3 tablespoon olive oil

¼ cup peppers, sliced in thin strips

1 Tbsp crushed garlic

1 pound button mushrooms, trimmed and halved

1/4 cup dry white wine (optional)

1/4 cup chicken broth

2 Tablespoons flour or corn flour

1/4 cup chopped fresh parsley

-Cut chicken breasts into cutlets and flatten evenly.

Place flour in a shallow dish and season with salt and pepper.

-Coat chicken with flour, shaking off excess.

In a large skillet, heat oil over medium-high.

Cook chicken until browned and cooked through, about 3 minutes per side and transfer to a plate.

Reduce heat to medium, add 2 tablespoons oil, peppers and garlic. Cook 3 minutes. Add mushrooms and parsley, and cook until softened, 6 minutes.

In a measuring cup, blend wine, broth and flour.

Add to mushroom mixture and cook, stirring, until thickened, about 3 minutes.

Serve on rice or mashed potatoes. Top with chicken and mushrooms.

3 cups all-purpose flour

1 ½ teaspoon baking powder

1 teaspoon baking soda

2/3 cup vegetable oil

2 large eggs

1 cup granulated sugar

1 cup apple sauce

1 teaspoon orange extract

1 teaspoon orange zest

½ cup raisins: soaked and drained. Add 1 Tbsp of any apple alcohol to raisins.

For the glaze, blend together:

1 ½ cups sifted confectioner’s sugar

½ cup orange juice

Preheat oven to 350 F.

Grease 3-quart bundt pan and sprinkle with flour.

In a medium bowl, prepare flour, baking powder and baking soda.

In a large bowl, beat together oil, eggs and sugar until combined.

Stir in applesauce. Add flour mixture, orange extract, orange zest and raisins. Stir until just combined.

Bake for 40 – 45 minutes, or until a tester comes out clean.

With a toothpick, prick the top of the cake before unmolding and spoon ¾ of the sauce over the cake.

Invert the cake on a serving plate and spoon the remaining sauce over the cake.

Pear and Cherry Frangipane Cake (Parve). It is a delicious cake!

Nonstick vegetable oil spray

2 large eggs

2/3 cup sugar

1/2 cup extra-light olive oil

1/3 cup almond milk

1 teaspoon vanilla extract

1 1/2 cups self-rising flour

2 large pears, peeled, cored, cut into 1/2-inch cubes (or 1 small can pears, drained)

1 1/3 cups dried tart or Bing cherries

1 7-ounce tube almond paste

1 egg

2 Tbsp sugar

1 Tbsp flour

1 teaspoon ground cinnamon

Powdered sugar

Preheat oven to 350°F.

Spray 9-inch-diameter spring-form pan with 2 1/2-inch-high sides with nonstick spray. Line pan bottom with parchment paper; spray parchment.

Using electric mixer, beat 2 eggs, 2/3 cup sugar, oil, almond milk, and vanilla in large bowl until smooth. Add 1 1/2 cups flour; beat just until combined.

Stir in pears and cherries. Transfer batter to prepared pan. Smooth top.

Crumble almond paste into medium bowl. Add cinnamon, 1 egg, 2 tablespoons sugar, and 1 tablespoon flour.

Using electric mixer, beat mixture just until blended. Spoon atop cake batter. Bake cake until tester inserted into center comes out with small moist crumbs attached, about 1 hour 10 minutes. Run knife around pan to loosen cake. Remove pan sides. Peel off paper. Transfer cake to plate; sprinkle with powdered sugar. Serve warm or at room temperature.

Can be made 1 day ahead.

Freezes well.

Ingredients:

Dried Tart Cherries, 300 ml Yogurt Kefir, 2 Eggs, 2 Tbsp Coconut Flour, 2 Tbsp Almond Flour, 1 Tbsp All Purpose Flour, 1 Tbsp Ghee.

Better use fresh Tart Cherries.

Let them overnight to drain the juice.

Challah Recipe (Marylyn Pisseri)

1 cup warm water

1/2 cup white sugar

1 tablespoon honey

1/2 cup vegetable oil

2 1/2 teaspoons salt

2 eggs, room temperature

4 cups bread flour

2 1/4 teaspoons bread machine yeast

1 egg, beaten

1 tablespoon water

2 Tbsp powdered sugar

Place warm water, sugar, honey, vegetable oil, salt, 2 eggs, flour and yeast in the pan of the bread machine in the order recommended by the manufacturer. Select Dough cycle; press Start.

After the machine is done, take the dough out, and place it on a very lightly floured board, punch the dough down, and let rest for 5 minutes.

For challahs: Divide the dough in half. Then divide into 3 equal pieces, roll into ropes about 12 to 14 inches, and braid into a loaf. Do the same with the remaining other half. Gently put the loaves on a greased cookie sheet, mist with water, cover loosely with plastic wrap, and let rise for 1 to 1 1/2 hours in a warm, draft free place, until double in size.

For rolls: Divide dough into rolls. Let rise for at least an hour.

Preheat oven to 350 degrees F (175 degrees C). In a small bowl, beat together 1 egg, 1 tablespoon water and 2 Tbsps powdered sugar.

Brush risen loaves with egg mixture. Bake in preheated oven for about 20 to 25 minutes.

Passover Lemon Torte

Crust:

¾ cup matzo cake meal

¼ cup sugar

2 TBsp potato starch

¼ tsp salt

½ cup (1 stick) margarine, cut into pieces

1 large egg yolk whisked with 3 Tbsp ice water

Custard Filling:

½ cup lemon juice

6 large eggs

1 cup of sugar

½ cup margarine, cut into pieces

1 TBsp freshly grated lemon peel

Top tart with berries.

Crust: Grease a 9-inch tart pan.

Heat over to 375 F.

In a large bowl, mix cake meal, sugar, potato starch and salt until blended.

Add margarine and blend in until coarse crumbs form.

Drizzle yolk mixture over crumbs. Mix until dough clumps together.

Press the dough unto the side and the bottom of the prepared pan.

Bake 20 minutes. Let cool.

Filling:

In a medium saucepan, over low heat, whisk together lemon juice, eggs and sugar until well blended.

Cook stirring constantly, with a heat-proof spatula, for about 5 minutes until mixture is hot (do not boil.)

Add margarine pieces a few at a time and stir until melted. Continue cooking until filling gets thick – about 3-5 minutes. Add lemon peel.

Pour filling into tart shell.

Bake until filling is set, 18 to 20 minutes.

Cool tart in pan.

Can be prepared a couple of days ahead and refrigerated.

Before serving, top with berries.

Potato Latkes (not dairy)

2 pounds potatoes (Yukon Gold are best)

1 medium onion, finely shredded (about 1 cup)

1/3 cup matzo meal or bread crumbs

1 tablespoon potato starch

2 large eggs, lightly beaten

1 teaspoon salt

¼ tsp pepper

1/2 to 3/4 cup vegetable oil to fry

Peel potatoes and grate by hand, or shred in a food processor. (I prefer to coarsely grate half of the batch and finely grate the other half. This way, the latkes get a softer center.)

Transfer to a large bowl of cold water as you go. (Soaking prevents from turning brown too quickly.)

When ready to use, squeeze potatoes to remove liquid and transfer potato mixture to a bowl and stir in remaining ingredients.

Shape into latkes.

Heat 1/4 cup oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking.

Place 4 to 5 latkes into skillet. Reduce heat to moderate and cook until undersides are browned, about 5 minutes.

Turn latkes over and cook until undersides are browned, about 5 minutes more. Transfer to paper towels to drain.

Add more oil to skillet as needed.

Keep latkes warm on a wire rack set in a shallow baking pan in oven.

Serve with apple sauce and/or sour cream.

Cheese Latkes (dairy)

1 cup cottage cheese or ricotta cheese

¾ cup flour

3 large eggs, separated

1/2 tsp salt

½ tsp baking powder

Oil for frying

Combine cheese, flour, egg yolk, salt and baking powder in a large bowl. Mix until the mixture forms a thick batter. Beat egg whites until stiff and add to cheese mixture.

Heat skillet over medium heat (not too hot.) Put about 2-3 Tbsp of oil in the skillet.

Pour 1-2 tablespoon of batter onto the hot skillet to make small pancakes/latkes.

Fry the latkes for 2-3 minutes on each side until they turn golden brown.

Sprinkle with sugar.

Serve immediately. (These latkes can be served with preserves or sour cream.)

Quince Crumble Tart

Tarte au coings

(My own recipe)

Hazelnut Crust

1 (2.23 oz) package chopped hazelnuts (1/2 cup)

1 cup all-purpose flour

pinch of salt

½ cup butter or margarine, softened

1/3 cup sifted powdered sugar

Process hazelnuts, flour, and salt in a food processor 5 seconds or until nuts are finely chopped. Add butter or margarine and powdered sugar; pulse until ingredients are combined. Press mixture into pan.

Bake at 350° for 12 minutes; cool.

2. Quince puree: (should have about 4 cups)

4 large quinces, quartered, core removed and diced

3/4 cup (145 g) sugar

1 tbsp honey

½ cup water

Cook about 55 minutes until quinces are easy to puree.

If too liquid, add 2 Tbsp flour.

Or: use quince preserves.

3. Crumble topping:

¼ cup (55 g) sugar

½ cup (45 g) rolled oats

2 Tbsp plain flour

½ cup (50 g) chopped hazelnuts

½ cup (60 g) unsalted butter or margarine, cut into cubes

Line a pie pan with the crust. Bake at 375F (190 C) 20 mn or until done.

Fill the crust shell with the quince puree or preserves.

Add crumble topping

Bake 30 minutes.

Serve with whipped cream or ice-cream.

Happy Sunday Everyone 😊

So, I'm doing a thing - to try to get myself to take more pics and be a little more active in my stream here, I am doing a 30 day photo challenge for November. . . we will see how it goes 😊 Here is today's photo "Fav Fall Drink" and what you ask is my fav fall drink? Pumpkin Spice Latte, right there in that adorable cup and here is my most very favorite PSL recipe, try it, you will love it, I promise, no I pinky promise 😊💖

I make a huuuge pot so I have some for a few friends, or just for me for a few days.

I can organic pumpkin puree

4 tsp organic pumpkin spice mix

15 tbsp organic honey

8 tbsp vanilla

8 cups almond milk

8 tbsp organic coconut milk

1-2shots espresso

for garnish:

homemade whip cream

pumpkin spice mix (dash on top)

1. Heat up pumpkin puree with pumpkin pie spice in large saucepan or dutch oven over medium/low heat. Stir constantly for 3 minutes, until fragrant and cooked ( it will begin to smell like pumpkin pie!)

2. Stir in honey, mixing just until combined.

3. Pour in almond milk and coconut milk and simmer until warm (watch carefully that it doesn't boil over!) Remove from heat. Add in vanilla extract and whisk until light and frothy. 30 seconds to 1 minute.

4. Pour espresso or coffee in a mug, and add the pumpkin spiced milk, and top with whipped cream and a touch of pumpkin pie spice.

I hope you enjoy!

love, light and peace,

Nadia 💖

✈ Still Waters

Soup au pistou. Mediterranean Vegetable Soup

(Similar to Ribollita Soup)

5 tablespoons olive oil

1 onion, chopped

1 carrot, chopped

1 celery stalk, chopped

1 small fennel bulb, trimmed and chopped

1 tablespoon minced garlic

Salt and ground black pepper (Optional: cayenne pepper)

2 small zucchinis, sliced

1 15-ounce can whole peeled tomatoes

4 cups vegetable stock or water

2 cups cooked or canned cannellini beans

2 Tbsp pesto

-1 pound chopped spinach, kale or escarole (sauté before serving)

-4 large, thick slices whole-grain bread, toasted

Heat 2 tablespoons of the oil in a large pot over medium heat. Add onion, carrot, celery fennel and garlic; sprinkle with salt and pepper and cook, stirring occasionally, until vegetables are soft, about 10 minutes.

Drain the beans; if they’re canned, rinse them as well. Add them and the zucchinis to the pot along with tomatoes and their juices and stock, pesto, rosemary and thyme.

Bring to a boil, then reduce heat so the soup bubbles steadily; cover and cook, stirring once or twice, 15 to 20 minutes.

Before serving, sauté spinach, or kale, or escarole, in olive oil .

Ladle soup on top of spinach…

Serve with warm crusty bread.

Bottom:

125 g of flour

50 g of cocoa powder

100 g room temperature butter

1 egg

50 g of sugar

P.S. You can always add a little less sugar :)

Nutella Cheese Cake (No Bake)

10 oz. graham cracker crumbs

5 Tablespoons softened butter (unsalted)

1 -13 oz. jar Nutella (room temperature)

1 lb. cream cheese- softened

3/4 cup powdered sugar

2 Tablespoon cocoa

1 0.3 oz packet gelatin softened in 3 Tablespoon warm water.

3/4 cup hazelnut flour

8 inch spring-form pan.

In a small heat proof bowl dissolve gelatin in cool water and set aside.

With a pastry cutter, combine graham cracker crumbs, 5 Tbsp. butter and 1 Tbsp. Nutella.

Add 3 Tbsp. hazelnuts and continue to mix until well blended.

Press the graham cracker mixture into an even layer inside the ring of an 8 inch spring-form pan and set in the refrigerator.

Beat cream cheese and powdered sugar until smooth. Add cocoa powder and mix to combine. Mix in melted gelatin. Then, add Nutella and continue beating until combined. Spread cream cheese and Nutella filling over the crust.

Sprinkle with chopped hazelnuts on top and set in the fridge for at least 5-6 hours or overnight.

Before serving run a thin warm and dry knife around the cake, unlock the ring of spring-form pan and gently take it off the cake.

Can be stored in the fridge for a few days.

½ cup cracked wheat

1 15-oz can chickpeas, rinsed and drained

1 cubed cucumber

Cut up cherry tomatoes, cut in two

2 green onions, chopped

1 cup parsley

1 clove garlic, minced

4 Tbsp olive oil

4 Tbsp fresh lemon juice

Salt and pepper

In a medium saucepan, bring 1 ¼ cup water to a boil. Add cracked wheat and turn off the heat.

Add vegetables, oil, lemon juice, salt and pepper.

2 pounds cubed beef stew meat

3 tablespoons vegetable oil

2 cubes beef bouillon, crumbled

2 cups water

1 jar pasta sauce

1/2 cup red, dry, wine

1 tablespoon dried parsley

1 pinch dry thyme

1/2 teaspoon ground black pepper

2 cups pearl onions

3 cloves garlic, minced

3 large potatoes, peeled and cubed (or potatoes steamed aside)

4 carrots, cut into 1 inch pieces

1 package frozen peas

In a large pot/cocotte, sauté beef in oil over medium heat until brown – about 8 minutes. Dissolve bouillon in water and pour into pot. Stir in pasta sauce and wine, parsley, thyme and pepper. Bring to a boil, then reduce heat, cover and simmer 1 hour.

Stir potatoes, carrots and onion into the pot.

Cover and simmer 1 hour more.

Add peas for the last 10 minutes

(2 teaspoons cornstarch or flour: optional. Stir in 3 Tbsp water and add with the peas if the stew feels too liquid.)

2 eggs

1 cup vegetable oil

1 cup white sugar

1 1/2 cups matzo meal

1/2 cup potato starch

1 teaspoon ground cinnamon

5 large apples

4 Tbsp margarine

½ cup sugar

½ cup raisins

2 Tablespoons brandy

¼ cup ground hazelnuts or pecans mixed with 2 Tbsp sugar

1. Preheat oven to 350 degrees F (175 degrees C) and grease a 9-inch fluted tart pan with removable bottom.

2. Combine eggs, oil and sugar in large bowl with electric mixer. Stir in matzo meal, potato starch and 1 teaspoon cinnamon.

3. Separately, toss apples with sugar, raisins and 1 teaspoon cinnamon and sauté in 4 Tbsp margarine for about 10 minutes. Drain, but save 3 Tbsp of the juice.

4. Layer half of the dough into the prepared 9x13 inch dish. Pour the apple mixture into the pan then pat remaining dough over the apples. Sprinkle with some sugar mixed with cinnamon or ground hazelnuts. Sprinkle 3 Tbsp saved juice on top to keep moist.

5. Bake in a preheated 350 degrees F (175 degrees C) oven for 50 minutes.

(This is a great Passover cake.)

1 cup ground hazelnuts

1/2 cup sugar (divided: 2 Tbsp. 2 Tbsp. ¼ cup)

5 ounces semisweet or bittersweet chocolate, chopped

2 tablespoons water

1/2 cup (4 ounces) margarine, preferably unsalted, cut in 8 pieces, room temperature

4 large eggs, separated, room temperature

1 teaspoon vanilla sugar

2 tablespoons potato starch

Preheat oven to 325F. Lightly grease an 8- x 2 1/2-inch springform pan with margarine, line its base with parchment paper or foil and grease paper or foil.

Mix hazelnuts with 2 tablespoons sugar.

Melt chocolate in water in a large bowl set above hot water over low heat. Add margarine and stir until blended in. Remove from pan of water.

Whisk egg yolks to blend. Gradually add yolks to chocolate mixture, whisking vigorously. Stir in 1/4 cup sugar, followed by vanilla, nuts and potato starch. Mix well.

Whip egg whites in a large bowl until soft peaks form. Gradually beat in remaining 2 tablespoons sugar and whip at high speed until whites are stiff and shiny but not dry. Gently fold whites into chocolate mixture in 3 batches. Fold lightly but quickly, just until batter is blended.

Transfer batter to prepared pan and spread evenly. Bake about 1 hour or until a cake tester inserted in center of cake comes out clean.

Invert cake on a serving plate. Gently release spring, and remove side and base of pan. Carefully remove paper and cool cake completely. (Cake can be kept, wrapped, up to 2 days at room temperature or in refrigerator.) If serving cake unfrosted, serve it at cool room temperature.

Bœuf en Daube. (Healthy country food!)

(Daube comes from “daubière,” a terracotta pot in which the dish is traditionally cooked.)

For the marinade:

2 tablespoons olive oil

2 cups dry wine

2 teaspoons salt and 1⁄4 teaspoon pepper

2 cloves garlic, minced

2 cups sliced carrots

1 cup thinly sliced white onions

1 cup sliced challots

Bouquet garni: 1⁄2 teaspoon thyme or 1/2 teaspoon sage

1 bay leaf

3 lbs chuck steaks, cut in 2 ½ x 2 ½ x 1 inch squares

3 Tbsp flour (to roll the steak in once removed from the marinade)

1 1⁄2 cups firm ripe tomatoes, peeled, seeded and chopped

1 1⁄2 cups sliced fresh mushrooms (use a variety)

1 cup black olives (optional. I use kalamata olives)

2 tablespoons Dijon mustard

beef bouillon, if you need additional liquid

cornstarch or flour, if necessary to thicken the sauce

For the marinade: Mix olive oil, wine, salt & pepper, garlic, carrots and onions and marinate steak in refrigerator overnight or at least 6 hours, stirring meat several times.

Take the meat out of the marinade and reserve the marinade.

Season meat lightly with salt and pepper; roll in flour and set aside.

Briefly sauté the meat.

In a bowl toss marinade with tomatoes, olives and mushrooms. Add 2 Tbsp mustard.

Layer vegetables and meat in 6 quart flame-proof casserole.

Cover with any left-over marinade and add a little bouillon if necessary.

Cover, set over moderate heat and simmer, or bake, 1½-2 hours until meat is tender when pierced.

Trim out fat and taste for seasoning.

If liquid has not reduced and thickened, drain out into a saucepan and thicken with 1 Tbs cornstarch mixed with bouillon, boil 2 minutes, then pour into casserole.

Sprinkle with chopped parsley.

Serve with steamed potatoes, a mix of Camargue red rice and white rice or Basmati rice.

For the hot days, cooking on top of the stove.

2 lbs turkey breast w/bone (1 kg)

1 cup chicken broth

1/2 cup quick-cooking barley, washed

1/2 cup onion, sliced

3 cloves garlic, diced

2 Tbsps lemon juice

14.5 oz can diced tomatoes

1/2 teaspoon garlic pepper seasoning

1/3 cup parsley

1.Combine broth, lemon juice, barley, diced tomatoes, garlic and pepper to Dutch oven/cocotte.

2.Brown the half turkey breast with onion, drain fat, and add turkey to barley/tomato mixture.

3.Cook on low 11/4 hours or until temperature reaches 170°F.

If cooking in a slow cooker, add about 1 hour to cooking time.

Let turkey cool a little, then, slice.

4.Stir parsley into the barley mixture and serve with turkey.

Bottom:

125 g of flour

50 g of cocoa powder

100 g room temperature butter

1 egg

50 g of sugar

P.S. You can always add a little less sugar :)

To poach salmon:

¼ cup sugar

¼ cup rice vinegar

4 cups water

Salt and pepper

1 lb salmon fillet with skin

(I have substituted fried tofu for the salmon, and it was delicious.)

In a deep skillet, bring water to a boil. Add sugar, vinegar and seasoning. Add salmon fillets. Cover. Remove from heat and let stand 10 minutes. Turn salmon over and let stand until salmon is not longer pink in center.

Remove the salmon from the liquid. Cool and coarsely flake the salmon.

-4 cups very thinly sliced fennel, sauteed about 10 minutes in 4 Tbsp butter

2 navel oranges: peeled, segments separated, and white pith removed.

Combine salmon, fennel and orange segments.

Season with salt and pepper. Add mint leaves if desired.

Chocolate Mousse

1 package 16 ounce firm tofu

1/4 c. + 2 Tbsp plain soy milk

2 tbs. agave syrup, corn syrup or maple syrup

16 ounces non-dairy, semisweet, chocolate chips

1 tsp of a flavoring of your choice: vanilla, cinnamon, liquor…

Heat the soy milk over low heat, and add the chocolate. Stir to dissolve the chocolate, and add the syrup. It will be lukewarm at that point.

Puré the tofu in a blender - blend well until completely smooth.

Mix in the melted chocolate in and blend again.

Fill in cups or ramequins and chill for 2 hours or longer.

Enjoy with a small fruit decoration, some sifted cacao or chocolate shavings.

Ingredients:

Dried Apricots, 300 ml Yogurt Kefir, 2 Eggs, 2 Tbsp Coconut Flour, 2 Tbsp Almond Flour, 1 Tbsp All Purpose Flour, 1 Tbsp Ghee.

what is your favorite drink? mine is a chocolate martini . . . here is a delicious recipe for the perfect chocolate martini:

3. serve right away to your adoring fans

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♫

Visit Summer Edge

1 lb red kidney beans

1 lb andouille sausage sliced

2 tbsp fat (bacon drippings, duck fat, or olive oil)

1 large onion diced

1 bell pepper diced

3 stalks celery diced

6 cloves garlic minced

Ham bone or pickled pork

2 tsp ground thyme

1 tbsp Creole seasoning

2 bay leaves

3 tbsp chopped parsley

Soak red beans in fresh cold water overnight.

Cooking day, drain the beans and reserve the soaking water.

Render the andouille in a Dutch oven over medium high heat. Remove sausage and set aside. Add fat to the pot and sauté the aromatics, about 3 minutes, until translucent. Add garlic and cook for another minute. Add beans, pork, thyme, Creole seasoning, and bay leaves to the pot. Pour in reserved soaking water enough to cover the pot contents over about an inch. Bring to a boil, cover and reduce heat to a simmer. Cook for four hours stirring occasionally. Add water or stock if liquid has evaporated too quickly. At this point take a wooden spoon and mash some beans against the side of the pot and stir in to make them creamy. Add parsley and andouille and heat through. Serve over hot steamed rice.

Bottom:

125 g of flour

50 g of cocoa powder

100 g room temperature butter

1 egg

50 g of sugar

P.S. You can always add a little less sugar :)

Savarin aux poires. Pear Cake (Parve – non-dairy)

1 1/2 c. sugar

4 eggs, beaten well

3/4 c. oil

¾ c. pear juice from the canned pears (or apricot nectar)

2 tsp. lemon extract

grated zest of 1 lemon

2 ½ cups c. all-purpose flour

1 Tbsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

2 c. canned pears (1 large can – eat a couple of pieces,) cut into chunks

GLAZE:

1 1/2 c. sifted powdered sugar

½ c. lemon juice

(Optional: may add 1 Tbsp pear alcohol. This turns the cake into a Savarin.)

Combine ingredients blending until smooth. Pour over cooled cake with a measuring cup.

FOR THE CAKE:

Combine sugar, eggs and oil. Beat well. Add the pear juice, the lemon extract and zest.

Combine flour, soda and salt. Add to sugar/egg mixture, mixing well as you are adding.

Stir in the pears gently with a spatula.

Spoon batter into a well greased 10 inch savarin mold, bundt pan or tube pan.

Bake at 350 degrees for 1 hour.

Remove from pan and allow to cool.

Pour Glaze over cake and serve with fruit.

(This cake freezes well.)

Brown Rice with Sauerkraut and

Chicken Wings or

Mushrooms in the Oven.

1. Homemade Sour Cabbage - Sauerkraut

One cabbage very finely shredded.

I use a good knife and patience.

Place shredded cabbage in a glass container with a lid.

Cover with water – for 1 Kg of water,

- add 1 full-full tablespoon of Sea Salt

- and 1 tsp. sugar

if it is OK for you to be very salty,

if not, do what I do – just one even tablespoon.

Place dried Dill stems with seeds inside and few Bay Leaves.

Cover with the lid or clear wrap

Leave it on the kitchen counter for 3 days

Then, place the cabbage in jars and cover with the liquid.

Place the jars in refrigerator for 2 weeks.

You may also buy it from Market –

ask for Cabbage Sauerkraut – (Hungarian)

but, rinse it once or twice –

depending on how sour you like to be.

Also look online for Homemade Sauerkraut recipe.

There are so many versions.

2. Ingredients for the Recipe to die for:

One pack of Chicken Wings with the skin,

or for vegetarians – Portabellas/Shiitake Mushrooms

For one cup of Brown Rice – 2 cups of plain good water, or chicken stock

Only if Homemade Sauerkraut, you may use one cup of the juice from Sauerkraut and one cup of water/stock.

1 -2 Tbsp. Of Sweet Paprika

2-3 Bay Leaves.

NOTHING ELSE – PLEASE DO NOT CHANGE THE RECIPE.

3. PREPARATION:

Bring to a Boil the Chicken Wings first,

and then collect the fat (Optional.)

In a Glassware with the Lid,

place one cup of rinsed rice at the bottom first.

Then add a thick layer of Sauerkraut without liquid.

Place the rinsed Chicken Wings on the top.

Add one cup of Water or Stock, and one cup of Juice from Sauerkraut Homemade.

The liquid should almost cover the rice and cabbage.

To make sure you will like it, just leave it for 5 minutes and then taste the liquid before you place the chicken wings. If it is too salty, remove half cup from it and add plain water/or unsalted stock.

Sprinkle with Paprika – at your preference.

I personally put a lot.

Insert the Bay Leaves – which you first tear in few places to relieve the aroma. Arrange the wings on the top. Cover with the lid and place in the oven at 400-450 until brown-gold - for 50-60 minutes. Just watch it from time to time.

Irresistible aroma is going to let you know when is ready.

It is served with Basic Polenta

Recipe : Giada De Laurentiis : Food Network

Most of Romanians do not know this dish, or have a version of it. All my friends whom I told how to make it, they are cooking it over and over again – some of them even cook it every week.

I would like to know that you also enjoy it as much as I do.

I grew up eating this dish made with chickens grown in our yard. There is no comparison.

Now, I am vegetarian, but I prepared the Original Recipe for this photoshoot.

I forgot to mention that the best way to eat it is to make sure you have a bite of the cabbage, rice, and meat in the meantime

. While chewing the trinity, the taste is indescribable.

Bon Appétit !

Cabbage Shchi Soup (Soupe au chou)

3 tablespoons butter

1 large onion, chopped or sliced thinly

1 large carrot, peeled and cut into sticks

1 turnip, peeled and cut into sticks

1 celery rib (or one leek), sliced

1 large head cabbage cut into shreds

1 bay leaf

1 apple, cored, peeled and chopped

Black peppercorns to taste

8 cups vegetable stock or imitation beef stock

2 large peeled and coarsely chopped russet potatoes

Salt and pepper to taste

Sour cream for garnish: optional

In a large saucepan, melt butter and sauté onion, carrot, turnip and celery for about 10 minutes. Add cabbage, bay leaf, peppercorns and stock.

Bring to a boil. Reduce heat and simmer, covered, 45 minutes.

May serve with boiled potatoes and sour cream. Adjust seasonings

Piroshkis

Dough: Prepared pizza dough (Trader Joe’s)

Filling:

1 lb imitation ground beef.

1 medium onion, chopped

1 garlic clove, minced

chopped parsley

1 egg, beaten

(1 egg, beaten to brush over piroshis before baking.)

Sauté onion about 5 minutes, add garlic, imitation meat and parsley.

Add egg and stir well. Spice according to taste.

Cut dough into circles with a large glass.

Place 1-2 Tbsps filling in center. Bring edges together in a half-moon shape.

Pinch securely.

Let piroshkis rise 20 minutes, brush with beaten egg yolk.

Bake 15 minutes in 450 F. oven.

and posting for Saturday Self-Challenge: fruit (botanical fruit allowed)

tomatoes red

cucumber green

not for fruit salad

dressing:

3 tbsp extra virgin olive oil, 1 tbsp red wine vinegar, a sprinkle each of pepper, salt, dry mustard, a smidgeon from the honey jar

gratitude for visits to my photostream

LCOF

Good to be back in the kitchen, pain-free and able to concentrate on the work in hand.

Among the many and varied exercises I have been given to practise, the physio showed me how to walk sideways, like a crab, which means I can walk without crutches in this room because if I get nervous there is always a work surface handy to grab on to!

I'm making chorizo rice, a one pot dish.

To the whole chorizo chopped medium small, I added a chopped red and a yellow pepper, a red onion and 2 cloves of garlic, grilled peppers from a jar, cooked all in one large pot with a tbsp of olive oil and then mixed with the cooked basmati rice.

Lemon Bars

Preheat oven to 350 Deg. F

Crust

One (1) Cup all-purpose flour

One half (1/2) cup margarine

or butter (softened)

One quarter (1/4) cup

powered sugar

One fourth (1/4) tsp salt

Filling

Two (2) large eggs

One (1) Cup granulated

sugar

Two (2) tsp grated lemon

peel - (I use the zest from

One(1) lemon

Two (2) Tbsp. lemon juice

One half(1/2) tsp baking

powder

One quarter(1/4) tsp salt

Crust

Mix flour, powdered sugar, and salt together. Mix or cut in the margarine or butter. Press in ungreased pan,

8x8x2 or 9x9x2. build up One half(1/2) inches on edges. Bake at 350 deg. F for 20 minutes.

Filling

Beat eggs until well mixed. Add remaining ingredients and beat until light and fluffy (about 3 minutes). Pour into hot crust and bake for 20 to 25 minutes until lightly browned.

Let cool.

Enjoy

1 medium pork tenderloin, fat and silver skin trimmed, butterflied, and pounded (roughly 14 - 16 inches square after pounding)

5-6 cloves of garlic, sliced

1 small shallot, chopped

3 cups raw spinach, chopped

5-6 medium mushrooms, chopped small

6 sundried tomatoes, chopped

1/4 cup pine nuts

1/4 cup olive oil

salt and pepper

garlic powder

onion powder

paprika

3 Tbsp grated Romano cheese

1/4 cup, or less, seasoned breadcrumbs

Juice of 1/2 lemon

string and toothpicks for tying

If anyone is interested in the process let me know, and we'll walk through them.

A very easy summer desert. Here is a recipe.

500g strawberries, hulls removed

400ml double cream

3 x 7.5cm/3in ready-made meringue nests

1 tbsp icing sugar

In a large bowl whisk the cream with the icing sugar until it holds its shape. Crush the meringues and fold in. Reserve 3 pretty strawberries for decoration and 4-5 ripe ones for the sauce. Chop the rest and add to the cream and meringue mixture. Spoon equal amounts of the mixture into four cold martini glasses. Blend the rest of the strawberries to make the sauce. Pour the sauce over and decorate with strawberry slices.

Enough for 3 generous servings.

The third and final step:

The Filling

Beat two(2) large eggs until well mixed.

Add

One(1) cup of granulated sugar, two(2) tsp grated lemon peel ( I use the zest from one lemon), two(2) Tbsp. Lemon Juice, Half (1/2) tsp baking powder, a quarter(1/4) tsp salt.

Mix well.

Pour into hot crust and bake at 350 Deg F for 20 to 25 minutes until lightly brown.

Remove and let cool.

This recipe can be doubled.

1/4 c. butter

1 large shallot finely diced

5 cloves garlic thinly sliced

1 tbsp dried red pepper flakes

1/4 tsp. cayenne

1/4 tsp. ground white pepper

5 sprigs fresh thyme

2 bay leaves

1 c. dry white wine

2 lbs. fresh mussels scrubbed well and beards removed

1/4 c. diced prosciutto

5 strands saffron

1/3 c. heavy cream

1/4 c. pasta water

Linguini - cook to package directions reserving some pasta water

In a large saucepan or Dutch oven melt butter over medium-high heat. Add shallots, garlic, and pepper flakes. Cook until softened but do not let the garlic burn. Add cayenne, white pepper, thyme, bay leaves, and wine. Bring to a boil and then add the mussels. Steam the mussels for 5 minutes and then remove the mussels to a warm pot or bowl and cover to keep warm. Add prosciutto to the cooking liquid and increase the heat, reducing the liquid by half. Add Saffron and heavy cream and return to a boil. Add some pasta water if the sauce needs thickening or volume. Remove thyme sprigs and bay leaves from the sauce. Plate the pasta and layer the mussels on top spooning the sauce over the dish.

Ceramic measuring spoons for Macro Monday ........."Two"

Lamb marinade: 1 lbs lamb tenderloin

1 cup full fat whole milk yogurt

2 tsp smoked sea salt

5 large garlic cloves grated

2 tsp red pepper flakes

1 tbsp ancho chile powder

2 tsp smoked paprika

1 tsp turmeric

Marinade under refrigeration for 3 hours. Grill at 375º for 15 minutes turning once.

Back inside from the snow, feeding the backyard birds...Brrrr

Mushroom Soup

1 Tbsp olive oil

4 tbsp unsalted French butter

1 sweet onion diced

1 large shallot diced

6 cloves garlic diced

1 1/2 lbs. Mushrooms sliced (any kind you prefer or a mixture. I used a combination of Cremini and rehydrated dried Porcini)

1 tsp dried Porcini powder

1 tsp smoked paprika

1 tsp dried thyme

1/2 tsp oregano

1/2 tsp ground laurel

1/2 tsp white pepper

1 tsp sea salt

1/2 cup white wine

3 cups mushroom stock (substitute vegetable or chicken)

1/2 cup milk (can use heavy cream or crème fraîche)

1 tsp sherry vinegar

1/2 tsp Worcestershire sauce

In a large sauté pan, heat olive oil and melt butter. Sauté the onion and shallot until soft and translucent. Add garlic and cook for a minute. Add mushrooms and continue to cook over medium high heat. Stir in spices and seasonings. Once the mushrooms have given up their water and all has evaporated, deglaze the pan with wine. Turn of heat once the wine has reduced and the mixture has thickened.

Transfer the mushroom mixture to a large blender jar (2+ liter)

Add stock, milk, vinegar and Worcestershire sauce.

Carefully blend on low speed first, then increase to high or “Soup” setting - 7 minutes until steaming. Taste for salt. Serve with croutons and drizzled white truffle oil.

Be quite cautious blending hot contents, not all blenders can handle this and you could have a bit of an explosion; if needed, blend in smaller batches to avoid danger.

Bon appétit!

This one was a little difficult. I used the technique in this video; www.youtube.com/watch?v=Gzf88MQdhcc&t=405s to photograph bubbles. The bubble solution I used was 1 cup distilled water, 2 Tbsp dish soap and 2 Tbsp glycerine.

CC Most Versatile: Try Something Different - Bubble Photography

3 TBSP oil

1 lb extra-lean stew meat, cut in chunks

1 small onion, sliced

2 leek, sliced (white part)

4 carrots, sliced

3 small turnips, peeled and quartered

2 celery stalks, finely sliced

4 small potatoes, peeled and quartered

1 teaspoon finely chopped garlic

bouquet garni (or herbs)

2 bay leaves

64 oz beef flavored broth or vegetable broth (2 cartons)

1 can tomato sauce

1 teaspoon salt

1/4 teaspoon pepper

Directions

2 In 5-quart Dutch oven, in 3 TBSP oil, sauté beef, onion, leeks, celery and garlic over medium-high heat about 10 minutes, stirring occasionally, until beef is no longer pink. Add carrots and turnips; cook 3 minutes longer. Stir in broth, bouquet garni, bay leaves, salt and pepper. Heat to boiling; reduce heat. Skim any foam that forms at the top. Simmer, 60 minutes longer, stirring occasionally. Add potatoes and cook until potatoes are done.

Discard bouquet garni and bay leaves before serving.

If needed. to thicken the soup, toward the end of cooking time, stir 2 Tbsp flour in some of the broth and add to the soup.

(If using a slow cooker, combine all ingredients, cover and cook on Low for up to 12 hours.)

•4 Serve soup with toasted French bread slightly rubbed with garlic.

GUMBO

7 oz (by volume) duck fat [oil, butter, or lard if there’s no quacking going on]

8 oz (by weight) wheat flour [gluten-phobes find something else to eat]

1 pound Andouille sausage sliced

4 chicken thighs skinned, deboned, and cubed. Season with salt & pepper

2 pounds cooked and cleaned crawfish tails [can substitute shrimp]

2 steamed blue crabs (top shell removed, crabs cleaned of gills and broken in half)

[I will typically use a pound of jumbo lump crabmeat but the price has gotten out of control right now…]

2 large onions diced

1 large green bell pepper diced

3 large celery stalks diced

6 garlic cloves minced

1/2 cup fresh parsley chopped

2 bay leaves

1 tsp dried thyme

1 tsp dried basil

1 1/2 tbsp Creole seasoning

1 tsp freshly ground black pepper

1 tbsp ground cayenne

3 Liters homemade stock (I used crawfish stock but shrimp stock, fish stock, or even chicken/turkey stock can be used here.)

3 tbsp gumbo filé (powdered sassafras leaves)

Scallions sliced for garnish

White rice for serving (Cajuns will often have potato salad in the gumbo but that’s not typical in New Orleans Creole families)

You’ll need:

cast iron Dutch oven

larger soup pot

balloon whisk

flat edged wooden spoon

a beer or a Sazerac cocktail whilst stirring the roux

Over medium-high flame, sear the sliced sausage in the Dutch oven. Once completely browned, remove the sausage and reserve. Deglaze the pot with water and pour this in with the reserved sausage. Refrigerate.

In the same Dutch oven, brown the chicken thighs in the same manner and deglaze again with water, pouring in with the reserved chicken. Refrigerate.

ROUX

Add duck fat to the Dutch oven and heat over medium flame. Once hot, whisk in the flour and blend until uniform consistency; it should be like wet sand, add more flour to reach that texture if needed. Stir the roux constantly with the wooden spoon taking care to scrape the bottom and sides well. You are looking for the roux to reach a dark brown color; this will take some time and patience, maybe even 45 min to and hour. The roux will transition from white, to blonde, to peanut butter, to milk chocolate, and ultimately to dark chocolate fudge color. Aroma should be a nutty character but not acrid or burning. A burnt roux cannot be used and must be re-started. You will know it’s burned if numerous black specks begin to appear in the mix.

Once the roux is dark brown and slightly smoking add the vegetables starting with the onions, then the celery and bell pepper. Cook the aromatics (known as the Trinity) in the roux until quite softened and translucent. Then add the garlic and cook for another few minutes. Add thyme, basil, Creole seasoning, black pepper and cayenne; mix well.

Begin adding stock to the pot and stirring in well. It will be quite thick initially; this is a good time to transfer to the larger soup pot.

In the soup pot over medium-high heat, continue adding the entire three liters of stock gradually as you stir it in.

Once simmering, add the Andouille, the chicken, and the crabs to the pot. Add the parsley.

Turn down the heat and cook at a low boil/simmer for two hours and have another beer.

After two hours, add Crawfish (or shrimp) and cook for another 15 minutes. Add additional salt or Creole seasoning to taste.

Add gumbo filé to the pot right before serving and stir in well.

Serve in bowls with hot rice and garnished with scallions.

THANKS FOR YOUR VISIT AND FAVES

ON THE REACTIONS I WILL TRY TO RESPOND BACK

De grote sponszwam (Sparassis crispa) is een eetbare paddenstoel hij heeft een echte paddenstoelensmaak die gedroogd het sterkst is, maar deze zwam komt gekookt het best tot zijn recht

Het schoonmaken van de Grote Sponszwam is een flinke klus, maar dan heb je ook wat! De Grote Sponszwam kun je ook bakken, of invriezen.

Recept

Spaghetti met sponszwam

De sponszwam goed schoonmaken en in kleine stukjes verdelen. Met wat knoflook, nootmuskaat en een scheutje room wordt het een verrukkelijke saus.

Ingredienten

1 stuk sponszwam (500 gr of meer)

1 à 2 tenen knoflook geperst (kwartier voor bereiding)

2 eetl ghee (of roomboter)

schutje slagroom

wat vers geraspte nootmuskaat

peper & zout uit de molen

Parmezaanse kaas of Remeker vers geraspt

250 gr spaghetti

Bereiding

De sponszwam zorgvuldig schoonmaken. Het zit ongetwijfeld vol met blad, dennenaalden, bosgrond en wat dan ook. Wij wassen het en verdelen het gelijk in kleine stukken. Dit duurt ongeveer een half uur. Maar het loont!

Laat uitlekken in een vergiet.

Zet het water voor de pasta op. Spaghetti koken zal vermoedelijk ergens tussen de 6 en 8 minuten duren. Het maken van de sponszwamsaus duurt langer. Houd daar rekening mee.

Smelt de ghee in een ruime pan. (Roomboter gaat bruinen.) Doe er de sponszwam en knoflook bij en schep goed om. Dan blijkt hoeveel vocht er nog in zit

Als het een tijdje heeft ingekookt (regelmatig omscheppen natuurlijk) met peper, zout en nootmuskaat toevoegen. En wat (slag)room.

Als de spaghetti gaar is, afgieten. Over de borden verdelen en er een gulle schep saus over doen. Bestrooi met wat geraspte kaas.

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The large sponge mushroom (Sparassis crispa) is an edible mushroom, it has a real mushroom flavor that is strongest when dried, but this mushroom comes into its own best when cooked

Cleaning the Great Sponge Agaric is a big job, but then you also have something! You can bake, or freeze the Great Sponge Mushroom.

Recipe

Spaghetti with sponge mushroom 4 pers

Clean the sponge mushroom well and divide it into small pieces. With some garlic, nutmeg and a dash of cream it becomes a delicious sauce.

Ingredients

1 piece of sponge mushroom (500 gr or more)

1 to 2 cloves garlic pressed (quarter before preparation)

2 tbsp ghee (or butter)

dash of whipped cream

some freshly grated nutmeg

salt & pepper from the mill

Parmesan cheese or Remeker freshly grated

250 gr spaghetti

Preparation

Carefully clean the sponge fungus. It's no doubt full of leaves, pine needles, forest floor, and whatever. We wash it and divide it evenly into small pieces. This takes about half an hour. But it pays off!

Drain in a colander.

Turn on the water for the pasta. Cooking spaghetti will probably take anywhere from 6 to 8 minutes. It takes longer to make the sponge mushroom sauce.

Melt the ghee in a large pan. (Butter will brown.) Add the sponge mushroom and garlic and toss well. Then it turns out how much moisture is left in it

When it has boiled down for a while (toss regularly of course) add salt, pepper and nutmeg. And some (whipped) cream.

When the spaghetti is cooked, drain. Divide between plates and pour over a generous ladle of sauce. Sprinkle with some grated cheese.

I add the vinegar before eating not while cooking

Bread croutons can be used in place for the Quinoa. I also make this soup in a raw version (blender only). I don’t use oil then