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Fresh and spicy. The taste of ginseng, tumeric and citrus is really strong. A comfortable 6/10 spot for this.
From the Wendy Hutton cookbook, "The Food of Love".
Kedgeree is an Anglo-Indian classic, made by frying rice with smoked haddock (I used mackeral), onions,and peas. The yellow colour comes from tumeric.
tumeric, cummin, diced garlic and ginger, salt, lemon juice, olive oil...I used a lot of ginger ...M said it was over seasoned...yes, it was. but with the cabbage having no seasoning at all I think everything worked out just fine.
Este lindo sabonete é feito com Azeite extra Virgem, manteiga de Karité (Shea), óleo de Açafroa e óleo de palma não refinado. Tem também vitamina E, Limão, mandarina (óleo essencial), tangerina e curcuma (ótima para a cor e tb como antiinflamatório)
adorei fazer este sabão lindo, desta ve o cheirnho aguentou-se mais tempo em vez de evaporar durante a cozedura
This soap is made using Extra Virgin olive oil shea butter, saflower oil and unrefined palm oil. Has also lemon, mandarin EO, tangerin, tumeric (for colour and it's skin repairing properties). I really loved making this soap, ad this time, the menon and mandarin scent endured longer, instead of evaporating during cooking.
This is Nimrod from the front. He is a hybrid, multicolor, mostly lavender male zwicky. He is Geronimo and Subira's son. Zwickies can and do inbreed with impunity. In their home galaxy the rules of genetics are relaxed. In the background there is a cacao tree, a tumeric bush, and a finger lemon tree, and Subira, the scarlet starter Zwicky.
This is the product of marrying two recipes. One that has been presented in a local media and the other is from my cookbook, “Buku Masak Wanita”, Women’s Cookbook. - Jenny
Some ingredients carried as for the homage prayer steps away to the top of the Batu Caves Temple...some of ingredients such as lime, tumeric powder, camphor and some holy candles.
All covered in tumeric and stuff. This was my 'well wishes' remark when I was applying more powders. I also informed her cousin that she was Kamakshi's second, like in a duel. :p
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my version (lacking some of the authentic indian components, consisting of what i found in my spice drawer) includes: cardamom, fennel, coriander seeds, cumin, tumeric, paprika, ground chili, pepper, salt
Cha Ca at Bun-Ker Vietnamese: seared tumeric salmon with dill, vermicelli, cucumber, arugula, cherry tomatoes, crispy garlic and peanuts
Glycerine based soaps...I added tumeric for some color, jasmine and rose essential oils, topped with stickers and rub-on tattoos. The tattoos didn't work so well. But the stickers are perfect for upcoming Valentine's Day.
Spices needed for the tagine--ground ginger, coriander, tumeric, Hot smoked Spanish Paprkia, kosher salt, ground black pepper, cinnamon stick.
I love poached eggs and fortunately D is really good at making them. But he is out of town right now, so when I woke up this morning desperately wanting "real" breakfast, I knew it was time to learn to make my own.
Generally, I think this one was successful. I had some trouble keeping the temperature of the water consistent during the (short) cooking time (mostly because I was too busy making coffee and frying onions -- next time, I won't multi-task so much), so the white was a little tougher than I would have liked. But the inside was perfectly runny and the shape turned out *perfect.*
[btw - that's coconut rice with tumeric, fried onions and mushrooms and salsa. Kind of a weird combo -- I wanted to use the food in the fridge and I made coconut rice two nights ago with dinner -- but the sweet of the rice was balanced with the spicy of the salsa. It ended up delicious.]
22.2.09
I modified this recipe slighly to use rounds from a large zucchini instead of whole smaller ones and added some shiitake mushrooms and bellpeppers instead of peas. It turned out great, spicy and flavorful! Even a summer squash hater like me can get behind it! I think the secret is to salt the zucchini and let it sit for about 10-15 minutes while you prepare the stuffing to draw out some moisture and then pat it dry before stuffing it. The zucchini turns out tender, but not soggy or mushy.
Recipe: www.myrecipes.com/recipe/stuffed-zucchini-with-potatoes-p...