tag:blogger.com,1999:blog-23497983171789603242024-03-13T22:30:06.420-06:00Cardamom Bliss: It's not your mamma's cookingAre you cooking Indian cuisine in the snowy lands of Canada? If you're looking for traditional cooking here, you won't find it. If you're looking for delicious, healthy Indian recipes, you might...Mary Oxendale Spensleyhttp://www.blogger.com/profile/00922128146683859667noreply@blogger.comBlogger284125tag:blogger.com,1999:blog-2349798317178960324.post-76565383104355164372023-09-25T12:18:00.000-06:002023-09-25T12:18:13.221-06:00Brownies Are Dessert<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixxg_A_J4SD6lchYK_0CigK0NkviZ3GgYh25HSr_0_Gc_WzN1aOFhK_j6RVGv6mXZlBojCMWeY9CpqYMdcFCmqOdeFbpI2uzgc_dvipWnYtGkkWn0IdPIwbYScRRNJUP4A4_XDmy5BumPILFVz-8WoXvgglCd323STcY1kQpPMhZrpRz0-8rJ72HxqdpIO/s4032/PXL_20230915_212110797.MP-EDIT.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="448" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixxg_A_J4SD6lchYK_0CigK0NkviZ3GgYh25HSr_0_Gc_WzN1aOFhK_j6RVGv6mXZlBojCMWeY9CpqYMdcFCmqOdeFbpI2uzgc_dvipWnYtGkkWn0IdPIwbYScRRNJUP4A4_XDmy5BumPILFVz-8WoXvgglCd323STcY1kQpPMhZrpRz0-8rJ72HxqdpIO/w598-h448/PXL_20230915_212110797.MP-EDIT.jpg" width="598" /></a></div><br /><div><br /></div>I didn't know brownies existed until going to a tea after my older sister's performance. Small plates of things were set out, only a few of which I recognized, like cookies. My sister told me to take a brownie, pointing to a dark rectangle. It's delicious, she said. True, I discovered. More dense than cake, less sweet than chocolate, not as cloying and granular as fudge, and if they have walnuts, oh my.<div><br /></div><div>You can imagine my horror when in grade three and my friend, Susan, invited me to her Brownies meeting. I scanned the room, but could only see serious little girls in brown paramilitary uniforms. Nowhere were there plates of delicious treats. I left, never to return.</div><div><br /></div><div>I've made them from boxes of mixed powders to puréed black beans. This recipe comes together quickly, and is fabulous. It's based on Our Best Easy Fudgy Brownies, by Inspired Taste. Of course, I always do my own thing!</div><div><br /></div><div>Heat oven to 330 F. Use an 8 X 8 inch metal pan. In a microwavable bowl, mix</div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoRZ23wZN_q8te75bzpN8OnVCa9ij-MDWJ6TfO-K7sx6UpZMii4O3fRdSV01U5erX9oR4tn9_3ktdsFS8waVLEM92XpBcRvQvz8ajdNpBtyBCQdYXSL9m3GieCsX5KnAeqkQZH3c0zVjJnHUqPC6KXM50wfO9BEg-cBWz2xL_meebO0A-TdAYTyYb3XdHd/s4032/PXL_20230902_151706008.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="227" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoRZ23wZN_q8te75bzpN8OnVCa9ij-MDWJ6TfO-K7sx6UpZMii4O3fRdSV01U5erX9oR4tn9_3ktdsFS8waVLEM92XpBcRvQvz8ajdNpBtyBCQdYXSL9m3GieCsX5KnAeqkQZH3c0zVjJnHUqPC6KXM50wfO9BEg-cBWz2xL_meebO0A-TdAYTyYb3XdHd/w171-h227/PXL_20230902_151706008.jpg" width="171" /></a></div><br /></div><div>2/3 cup of butter, chopped into pieces</div><div>1 cup of organic granulated sugar (available at a certain Big Box that pays people fairly)</div><div>1/4 cup of coconut sugar</div><div>3/4 cup good quality cocoa, plus two tablespoons </div><div>1/4 teaspoon Kosher salt, and a few sprinkles for later <br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2lVjck3BL07jIkXjs9b3hi5J0QtrYW2vdieAWlfAnwTuAcudRCULFFwiA2TzS-_ZCJsXsXBQqzKo_y8bvmjGKd3yJ6NzwivXa8VVKQMvsneGa-cTqrG6WVC7exMpcPujCs5Sezg7a8wuq4ujnW9zRMnR4L6H4JRgHWYCcamr-CkNI_RjFx4ut354o0fdj/s4032/PXL_20230902_151629780.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="215" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2lVjck3BL07jIkXjs9b3hi5J0QtrYW2vdieAWlfAnwTuAcudRCULFFwiA2TzS-_ZCJsXsXBQqzKo_y8bvmjGKd3yJ6NzwivXa8VVKQMvsneGa-cTqrG6WVC7exMpcPujCs5Sezg7a8wuq4ujnW9zRMnR4L6H4JRgHWYCcamr-CkNI_RjFx4ut354o0fdj/w161-h215/PXL_20230902_151629780.jpg" width="161" /></a></div><br /></div><div><br /></div><div>1 teaspoon good quality vanilla (I use my homemade)</div><div><br /></div><div>2 large cold eggs</div><div>1/2 cup whole wheat flour</div><div><br /></div><div>2/3 cup chopped walnuts</div><div><br /></div><div>Place butter, sugars, cocoa and that 1/4 teaspoon of salt in the microwavable bowl. Microwave for 20 or so seconds. Stir! Microwave again for 20 or so. Stir! You may need to do this a few times. What you want is a not quite boiling hot glossy mixture. </div><div><br /></div><div>While it's cooling, line your pan with two crossed pieces of parchment, making sure the longer one is on the bottom, for easy lifting when baked. </div><div><br /></div><div>Once the mixture is cool enough it won't cook the first, egg, mix that egg in well. Then the second. Add the vanilla and stir some more.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiX1wE7CKjkDFlASJJj_-HHSTLYH6RBCRnoejzgTozPpC1vN-5NMPGV1xVktI-Q6B8-pomU0S3FAv4CLbgRYwvbMOjcXSUvvFsb05xoaRPvqhI9Vt0dEuDEMr2WuGZGMql9DHWOZgV_PkWxUJZaBZu9S16-kDbT1blw3IpdOu1tcGKe2WBn7Ui2kg0MykgQ/s4032/PXL_20230902_145937408.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="168" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiX1wE7CKjkDFlASJJj_-HHSTLYH6RBCRnoejzgTozPpC1vN-5NMPGV1xVktI-Q6B8-pomU0S3FAv4CLbgRYwvbMOjcXSUvvFsb05xoaRPvqhI9Vt0dEuDEMr2WuGZGMql9DHWOZgV_PkWxUJZaBZu9S16-kDbT1blw3IpdOu1tcGKe2WBn7Ui2kg0MykgQ/w224-h168/PXL_20230902_145937408.jpg" width="224" /></a></div>Add half of the whole wheat flour, and stir 20 times. Add the last half of the flour and stir as much again. Add the chopped walnuts, and stir 10 more times.<div><br /></div><div>Pour into the pan, using a spatula to spread it into the corners and smooth it out. Carefully sprinkle that bit of Kosher salt over the surface. Salty sweets are all the rage. </div><div><br /></div><div>Bake 20 minutes. Prick the middle with a toothpick, if moist crumbs cling, it's done. The edges should be slightly pulled back from the pan, but if the toothpick has sticky goo, keep baking. I'm using a new oven, and have to go almost 35 minutes, but that's my oven, not yours!</div><div><br /></div><div>Place on a cooling rack till fully cool. Lift onto a cutting board by the parchment paper, and cut into small pieces. Remember, less is more. Encourage people to eat three, maybe seven small ones, instead of leaving a huge one unfinished and forlorn on the plate. </div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijDNVrQfdKjWV8ouPQ8glxnkn6PwWCAo9_oJDxClozPbXat16KWQC1g3UhW4QWgGVJGAbOME4IcLMN7JjGBBxtT5NL406ELjkLQy9hLaYv_Wx0J1mFepfHTk_b_h34M22LkjVFrqZoL8sj6VyOrIBYojA3KYv6slUxNTDrQtE_ebi-lhI9agdNzKW9kzMN/s2706/PXL_20230915_212045749.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2500" data-original-width="2706" height="296" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijDNVrQfdKjWV8ouPQ8glxnkn6PwWCAo9_oJDxClozPbXat16KWQC1g3UhW4QWgGVJGAbOME4IcLMN7JjGBBxtT5NL406ELjkLQy9hLaYv_Wx0J1mFepfHTk_b_h34M22LkjVFrqZoL8sj6VyOrIBYojA3KYv6slUxNTDrQtE_ebi-lhI9agdNzKW9kzMN/s320/PXL_20230915_212045749.jpg" width="320" /></a></div><br /><div><br /><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div></div>Mary Oxendale Spensleyhttp://www.blogger.com/profile/00922128146683859667noreply@blogger.com0tag:blogger.com,1999:blog-2349798317178960324.post-31733655826517435582018-10-21T19:48:00.001-06:002019-02-14T10:58:08.125-07:00Cardamom, Coconut, Pistachio and Rose Cake<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://2.bp.blogspot.com/-ZzRrKpjQVTw/W80qiTCtTbI/AAAAAAAAlHs/xZX0m30VpR8H42X0yqRlw_gf0PjpKX3rACKgBGAs/s1600/DSC_9440.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Cardamom, Coconut, Pistachio and Rose Cake" border="0" data-original-height="1064" data-original-width="1600" height="424" src="https://2.bp.blogspot.com/-ZzRrKpjQVTw/W80qiTCtTbI/AAAAAAAAlHs/xZX0m30VpR8H42X0yqRlw_gf0PjpKX3rACKgBGAs/s640/DSC_9440.JPG" title="Cardamom, Coconut, Pistachio and Rose Cake" width="640" /></a></div>
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<span style="color: black; font-size: 13.5pt; line-height: 115%;">This
one is gorgeous, and easier than you might think.<span style="mso-spacerun: yes;"> </span>(Some cheating will take place.)<span style="mso-spacerun: yes;"> </span>Boxed cake mixes are easy to work with,
because they pretty much always turn out well, and it’s easy to doctor them up
to create a unique and delicious cake.<o:p></o:p></span></div>
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<span style="color: black; font-size: 13.5pt; line-height: 115%;"><br /></span></div>
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<span style="color: black; font-size: 13.5pt; line-height: 115%;">This
cake served as a triple birthday cake, and after six of us sat down to it, and
several of us had seconds, we still have quite a bit left over.<span style="mso-spacerun: yes;"> </span>Yum.<span style="mso-spacerun: yes;">
</span>It takes a little longer to prepare than if you were to follow the box’s
directions, but it won’t be terribly labour intensive either.<o:p></o:p></span></div>
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<span style="color: black; font-size: 13.5pt; line-height: 115%;"><b>The
cake</b><o:p></o:p></span></div>
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<span style="color: black; font-size: 13.5pt; line-height: 115%;"><br /></span></div>
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<span style="color: black; font-size: 13.5pt; line-height: 115%;">1
box of good white cake mix <table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://3.bp.blogspot.com/-1dagm7K4Z7g/W80q01pRKVI/AAAAAAAAlH0/zOGlvMHZhY0J5Hwcgg0B2IY83ICbJtt-ACKgBGAs/s1600/DSC_9436.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1243" data-original-width="1600" height="248" src="https://3.bp.blogspot.com/-1dagm7K4Z7g/W80q01pRKVI/AAAAAAAAlH0/zOGlvMHZhY0J5Hwcgg0B2IY83ICbJtt-ACKgBGAs/s320/DSC_9436.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Use the canned coconut milk, not the beverage!</i></td></tr>
</tbody></table>
<o:p></o:p></span></div>
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<span style="color: black; font-size: 13.5pt; line-height: 115%;">1
can coconut milk (not the milk substitute in a carton, but actual thick coconut
milk)<o:p></o:p></span></div>
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<span style="color: black; font-size: 13.5pt; line-height: 115%;">1
tablespoon plus one teaspoon good coconut oil<o:p></o:p></span></div>
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<span style="color: black; font-size: 13.5pt; line-height: 115%;">3
eggs<o:p></o:p></span></div>
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<span style="color: black; font-size: 13.5pt; line-height: 115%;">1
teaspoon real vanilla<o:p></o:p></span></div>
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<span style="color: black; font-size: 13.5pt; line-height: 115%;">5
green cardamom pods, husked and ground to powder <o:p></o:p></span></div>
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<span style="color: black; font-size: 13.5pt; line-height: 115%;">1
cup shelled pistachios, ground to a powder<o:p></o:p></span></div>
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<span style="color: black; font-size: 13.5pt; line-height: 115%;">My
cakes, when made from scratch, have a strange texture and often taste of raw
flour, so I rely on mixes I can doctor up.<span style="mso-spacerun: yes;">
</span>It’s so much easier, and the results are always good.<span style="mso-spacerun: yes;"> </span><o:p></o:p></span></div>
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<span style="color: black; font-size: 13.5pt; line-height: 115%;">Follow
the directions on the box, more or less.<span style="mso-spacerun: yes;">
</span>Grease the tins, using the teaspoon of coconut oil.<span style="mso-spacerun: yes;"> </span>If it seems like too much, put the extra into
the mixing bowl. <span style="mso-spacerun: yes;"> </span>Heat the oven, pour the
contents of the pouch into a large mixing bowl.<span style="mso-spacerun: yes;">
</span>Instead of water or milk, use the canned coconut milk, in the amounts
stated on the <span style="mso-spacerun: yes;"> </span>cake mix box.<span style="mso-spacerun: yes;"> </span>(You can freeze the left over coconut
milk.)<span style="mso-spacerun: yes;"> </span>Because this kind of coconut milk
is already heavy in fat, cut back on the amount of oil, and instead use just a
tablespoon of high quality coconut oil.<span style="mso-spacerun: yes;">
</span>The good stuff smells so good you’ll want to rub it all over yourself. <o:p></o:p></span></div>
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<span style="color: black; font-size: 13.5pt; line-height: 115%;"><br /></span></div>
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<span style="color: black; font-size: 13.5pt; line-height: 115%;">My
mix’s instructions called for 3 eggs, so that’s what I added, along with
vanilla and cardamom powder.<span style="mso-spacerun: yes;"> </span>I turned
the mixer onto ‘slow’ and blended the ingredients for about 30 seconds.<span style="mso-spacerun: yes;"> </span>I moved the batter around with a spatula to
make sure it was truly well blended.<span style="mso-spacerun: yes;">
</span>Then I moved on to ‘medium’, and kept the machine on nearly as long as
the instructions said.<span style="mso-spacerun: yes;"> </span>Toward the end of
the beating time, I tipped the ground pistachios into the batter and continued
to beat.<span style="mso-spacerun: yes;"> </span>Once blended, I stirred it
around with a spatula just to make sure everything was well combined.<o:p></o:p></span></div>
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<span style="color: black; font-size: 13.5pt; line-height: 115%;"><br /></span></div>
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<span style="color: black; font-size: 13.5pt; line-height: 115%;">Pour
the batter into the pans, and bake as per instructions on the box.<o:p></o:p></span></div>
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<span style="color: black; font-size: 13.5pt; line-height: 115%;">Once
the cakes are made and completely cooled, it’s time for the frosting.<span style="mso-spacerun: yes;"> </span>The original recipe comes from the old Better
Homes New Cook Book, but with some creative flourishes.<o:p></o:p></span></div>
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<span style="color: black; font-size: 13.5pt; line-height: 115%;"><b>The
frosting</b><o:p></o:p></span></div>
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<span style="color: black; font-size: 13.5pt; line-height: 115%;"><br /></span></div>
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<span style="color: black; font-size: 13.5pt; line-height: 115%;">2
egg whites (save the yolks for something else)<o:p></o:p></span></div>
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<span style="color: black; font-size: 13.5pt; line-height: 115%;">1
cup sugar<o:p></o:p></span></div>
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<span style="color: black; font-size: 13.5pt; line-height: 115%;">1/3
cup water<o:p></o:p></span></div>
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<span style="color: black; font-size: 13.5pt; line-height: 115%;">3
green cardamom pods, husked and ground to a powder <table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://2.bp.blogspot.com/-8fccCggr1CA/W80rUfnSVoI/AAAAAAAAlIE/xevX7CjJr0AKAwa_hn7LuUbe9cq4UryvwCKgBGAs/s1600/DSC_9449.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1064" data-original-width="1600" height="132" src="https://2.bp.blogspot.com/-8fccCggr1CA/W80rUfnSVoI/AAAAAAAAlIE/xevX7CjJr0AKAwa_hn7LuUbe9cq4UryvwCKgBGAs/s200/DSC_9449.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Just a drop for colour and a hint of pistachio!</i></td></tr>
</tbody></table>
<o:p></o:p></span></div>
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<span style="color: black; font-size: 13.5pt; line-height: 115%;">¼
teaspoon cream of tartar<o:p></o:p></span></div>
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<span style="color: black; font-size: 13.5pt; line-height: 115%;">1
teaspoon vanilla<o:p></o:p></span></div>
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<span style="color: black; font-size: 13.5pt; line-height: 115%;">1/8
to ¼ teaspoon rosewater (to taste)<o:p></o:p></span></div>
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<span style="color: black; font-size: 13.5pt; line-height: 115%;">1
drop Pista essence (optional)<o:p></o:p></span></div>
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<span style="color: black; font-size: 13.5pt; line-height: 115%;">¼
cup shelled pistachios, chopped<o:p></o:p></span></div>
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<span style="color: black; font-size: 13.5pt; line-height: 115%;">1
teaspoon dried rose petals </span></div>
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<o:p></o:p><br />
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<span style="color: black; font-size: 13.5pt; line-height: 115%;">Put
the egg whites into the very clean whipping bowl.<span style="mso-spacerun: yes;"> </span>Any oil will ruin this recipe, so make sure
the bowl is clean, the beater is clean and no yolk gets into the whites. <span style="mso-spacerun: yes;"> </span>Make sure your whipping bowl is very near your
stove.<o:p></o:p></span></div>
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<span style="color: black; font-size: 13.5pt; line-height: 115%;">Tip
the sugar into a saucepan, along with the water and ground cardamom and cream
of tartar.<span style="mso-spacerun: yes;"> </span>Put the heat on medium and
stir the solution till sugar dissolves. Let it come to a boil.<span style="mso-spacerun: yes;"> </span>As it starts to boil, start whipping the egg
whites on ‘high’ speed.<span style="mso-spacerun: yes;"> </span>Once they are
frothy, slowly pour a thin stream of the very hot sugar water into the mixing
boil, with the machine still on high speed.<span style="mso-spacerun: yes;">
</span>Slowly pour all the sugar water into the eggs, then just leave the
machine running. The sugar water will cook the egg whites evenly, if poured slowly
in a thin stream.<o:p></o:p></span></div>
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<span style="color: black; font-size: 13.5pt; line-height: 115%;"><br /></span></div>
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<span style="color: black; font-size: 13.5pt; line-height: 115%;">After
about seven minutes, the egg whites will be fluffy and puffy, quite
gorgeous.<span style="mso-spacerun: yes;"> </span>Keeping the machine on high
speed, add the vanilla, then an eighth of a spoon of rose water.<span style="mso-spacerun: yes;"> </span>Taste.<span style="mso-spacerun: yes;">
</span>Add more if you like.<span style="mso-spacerun: yes;"> </span>Some people
find that too much tastes like soap, but me, I love it. <o:p></o:p></span></div>
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<span style="color: black; font-size: 13.5pt; line-height: 115%;"><br /></span></div>
<div class="MsoNormal">
<span style="color: black; font-size: 13.5pt; line-height: 115%;">I
lost my nerve with the Pista essence, because I tasted it straight out of the
bottle, and nearly died.<span style="mso-spacerun: yes;"> </span>However, I
could have added one tiny drop, and it would have been charming, tinting the
frosting a very pale green, and adding just a touch of pistachio flavour.<span style="mso-spacerun: yes;"> </span>Next time, I will try not chugging it out of
the bottle, and will instead use just a drop, I promise.<o:p></o:p></span></div>
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<span style="color: black; font-size: 13.5pt; line-height: 115%;"><br /></span></div>
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<span style="color: black; font-size: 13.5pt; line-height: 115%;">Place
one layer of cake on the serving platter, and spread lots of frosting, being
very generous.<span style="mso-spacerun: yes;"> </span>Once you place the second
layer atop the first, extra frosting will goo out the sides, which will help
you to cover the sides.<span style="mso-spacerun: yes;"> </span>Slather all the
frosting over the cake, letting the knife make relaxed swirls.<o:p></o:p></span></div>
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<span style="color: black; font-size: 13.5pt; line-height: 115%;"><br /></span></div>
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<span style="color: black; font-size: 13.5pt; line-height: 115%;">Finally,
sprinkle the chopped pistachios on top, and flutter a few rose petals for good
measure.</span></div>
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<span style="font-size: 18px;"><br /></span><span style="color: black; font-size: 13.5pt; line-height: 115%;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-T5cfF7Ydal0/W80rm7c54sI/AAAAAAAAlIM/jVUL0fOD6p8ffP5wig10IxWsV2cjhlJlwCKgBGAs/s1600/DSC_9444.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1064" data-original-width="1600" height="212" src="https://1.bp.blogspot.com/-T5cfF7Ydal0/W80rm7c54sI/AAAAAAAAlIM/jVUL0fOD6p8ffP5wig10IxWsV2cjhlJlwCKgBGAs/s320/DSC_9444.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Dried Rose Petals are available in Indian groceries, as is the Pista essence.</i></td></tr>
</tbody></table>
<o:p></o:p></span></div>
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<span style="color: black; font-size: 13.5pt; line-height: 115%;"><br /></span></div>
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<span style="color: black; font-size: 13.5pt; line-height: 115%;">We
served this with vanilla ice cream, after lighting the candles and singing the
sacred song.<span style="mso-spacerun: yes;"> </span>This flavour combination is
heavenly. <span style="mso-spacerun: yes;"> </span>We swooned.<o:p></o:p></span></div>
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<span style="color: black; font-size: 13.5pt; line-height: 115%;"><br /></span></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-JYmYOB50jvQ/W80r5BcBSwI/AAAAAAAAlIU/SjqqvoUwieUH5-WNk72UAtMVcrhMtt4OwCKgBGAs/s1600/DSC_9452.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1064" data-original-width="1600" height="424" src="https://1.bp.blogspot.com/-JYmYOB50jvQ/W80r5BcBSwI/AAAAAAAAlIU/SjqqvoUwieUH5-WNk72UAtMVcrhMtt4OwCKgBGAs/s640/DSC_9452.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Swoon time!</i></td></tr>
</tbody></table>
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<span style="color: black; font-size: 13.5pt; line-height: 115%;"><br /></span></div>
<br /></div>
Mary Oxendale Spensleyhttp://www.blogger.com/profile/00922128146683859667noreply@blogger.com0tag:blogger.com,1999:blog-2349798317178960324.post-72701013400102803992017-08-06T22:12:00.000-06:002017-08-06T22:12:35.950-06:00Easy Breakfast Egg Sandwich<div dir="ltr" style="text-align: left;" trbidi="on">
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</div>
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<a href="https://3.bp.blogspot.com/-UiuJwh50c8w/WYfmHdpOInI/AAAAAAAAhRQ/CqrkPkiMYyUVPEWyKtxZmsy96zyM3oKQACKgBGAs/s1600/DSC_9435.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Easy Breakfast Egg Sandwich" border="0" data-original-height="1064" data-original-width="1600" height="424" src="https://3.bp.blogspot.com/-UiuJwh50c8w/WYfmHdpOInI/AAAAAAAAhRQ/CqrkPkiMYyUVPEWyKtxZmsy96zyM3oKQACKgBGAs/s640/DSC_9435.JPG" title="Easy Breakfast Egg Sandwich" width="640" /></a></div>
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<br /></div>
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We used to travel from Nelson to Calgary and back a lot, and
often stopped for a fast food breakfast.
I loved those breakfast sandwiches, I’ll confess. </div>
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<br /></div>
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Since then, my daughter taught me a trick for
the homemade version, and I’ve since refined that. </div>
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<br /></div>
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This one is flavour packed and a gazillion
times more nutritious than the franchised versions.</div>
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This takes about five minutes to
prepare, though my recipe makes only one at a time. Perfect if you're making a quick breakfast or snack for your lonesome, or your loved one.</div>
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<br /></div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-O1kgwk3wAbY/WYfnThb93OI/AAAAAAAAhRc/cmaWlJv0sQcVsx2Hs6lCNHkbBYkG6kWgwCKgBGAs/s1600/DSC_9423.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1064" data-original-width="1600" height="212" src="https://1.bp.blogspot.com/-O1kgwk3wAbY/WYfnThb93OI/AAAAAAAAhRc/cmaWlJv0sQcVsx2Hs6lCNHkbBYkG6kWgwCKgBGAs/s320/DSC_9423.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>These add a lot of flavour!</i></td></tr>
</tbody></table>
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½ teaspoon julienned sun dried tomatoes in oil <i>or </i>¼ teaspoon olive oil</div>
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1 to 2 tablespoons finely diced red onion</div>
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1 egg</div>
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1 heaped tablespoon (approximately) cubed feta cheese <i>or</i> diced cheddar</div>
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¼ teaspoon ground turmeric</div>
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Enough arugula or lettuce to cover a slice of bread</div>
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2 slices of bread</div>
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<br /></div>
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<o:p><br /></o:p></div>
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<o:p><br /></o:p></div>
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<o:p><br /></o:p></div>
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First, rub the oily tomatoes around the inner surface of a
cereal bowl. Sun roasted tomatoes add extra zing and texture, but if you’re not using
tomatoes, just use the oil. Either way, the oil
needs to be applied evenly so the egg will come out fairly easily. </div>
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</div>
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<br /></div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://4.bp.blogspot.com/-6-CDa4q6NYM/WYfngrrl4qI/AAAAAAAAhRg/Eqh0D7Yln8886EEvMu628wTuZmefDi_ygCKgBGAs/s1600/DSC_9429.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1064" data-original-width="1600" height="212" src="https://4.bp.blogspot.com/-6-CDa4q6NYM/WYfngrrl4qI/AAAAAAAAhRg/Eqh0D7Yln8886EEvMu628wTuZmefDi_ygCKgBGAs/s320/DSC_9429.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>I used a baby onion and greens from my garden.</i></td></tr>
</tbody></table>
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Add the egg, onion, cheese, turmeric and pepper. No need for salt, as the cheese is salty
enough. But if you love salt, add a little.
Use a fork to break the yolk and combine the ingredients.</div>
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<br /></div>
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Place a cover over it, maybe a piece of paper towel if
that’s all you have, and microwave for 75 seconds. Every machine has its own personality, so
maybe more or less time by a few seconds will be needed. Start with less time if you think your
machine is powerful.</div>
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<br /></div>
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While the egg mixture is cooking, put your bread into the
toaster. Your egg will be done before the
toast. Run a knife or clean fork around the
egg to lift it out of the bowl. </div>
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<br /></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://2.bp.blogspot.com/-Wo6qz7VRh_o/WYfnvl8LSnI/AAAAAAAAhRk/1_kfwnye4cIXTHUTMSsv4mrwwZHjb9V1wCKgBGAs/s1600/DSC_9431.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1064" data-original-width="1600" height="265" src="https://2.bp.blogspot.com/-Wo6qz7VRh_o/WYfnvl8LSnI/AAAAAAAAhRk/1_kfwnye4cIXTHUTMSsv4mrwwZHjb9V1wCKgBGAs/s400/DSC_9431.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Arugula was from my garden too. It's tastier than lettuce!</i></td></tr>
</tbody></table>
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<br /></div>
<br />
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Line one piece of toast with arugula or lettuce, and place the
egg on top. Add the next slice of toast, slice in half, and voila! You’ll have a tasty breakfast sandwich, better
than what you pick up ‘on the road’.</div>
</div>
Mary Oxendale Spensleyhttp://www.blogger.com/profile/00922128146683859667noreply@blogger.com0tag:blogger.com,1999:blog-2349798317178960324.post-22897193890934886292016-12-10T13:02:00.000-07:002016-12-10T13:07:57.627-07:00Lemon Ginger Herbal Tea, from scratch<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://3.bp.blogspot.com/-I0f26ehFlzs/WExRhXL7jEI/AAAAAAAAgl8/EjpZ8qlpDPkqWHjIJmwo8-fziFQ5S9ufACPcB/s1600/DSC_9400.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Lemon Ginger Herbal Tea, from scratch" border="0" height="466" src="https://3.bp.blogspot.com/-I0f26ehFlzs/WExRhXL7jEI/AAAAAAAAgl8/EjpZ8qlpDPkqWHjIJmwo8-fziFQ5S9ufACPcB/s640/DSC_9400.JPG" title="Lemon Ginger Herbal Tea, from scratch" width="640" /></a></div>
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Once again, our temperatures have dropped to the minus 30
range, in Celsius. Not fun. Keeping warm is a necessity, and ginger
mildly warms while lemon tastes like sunshine.
Preparing tea from scratch is easy enough with the right equipment, and
making a cup of it takes seconds, though steeping takes maybe a minute or
two. </div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://2.bp.blogspot.com/-cNZYJX-soLA/WEudJRo3PEI/AAAAAAAAgi8/tnJM57bwnFwVgxPn-lCQyC5JEbInKLtogCPcB/s1600/DSC_9373.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://2.bp.blogspot.com/-cNZYJX-soLA/WEudJRo3PEI/AAAAAAAAgi8/tnJM57bwnFwVgxPn-lCQyC5JEbInKLtogCPcB/s320/DSC_9373.JPG" width="212" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Wash and rinse lemons well.</i></td></tr>
</tbody></table>
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The process of creating the tea takes about fifteen minutes
of preparation, and another seven to ten hours of drying, with a dehydrator. I used about 8 lemons to make 2 batches,
which will let me give some away as presents, and keep me in lemon tea till
spring has sprung.</div>
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2 inches ginger</div>
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8 lemons </div>
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The trick here is having the right equipment. A mandolin to slice the ginger and lemons
saves so much work. In a few minutes,
it’s done. If I had to do this with a
knife, my pieces would be uneven, and I’d take forever to get the job
finished. </div>
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As a word to the wise though, a mandolin is a tricky
object. </div>
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You must read the directions for
your device! Failure to do so can cause
muscle pain at best, and a serious slicing injury at worst. I didn’t bother to read my directions
carefully when I first got mine. Yes, I
did read that I had to use the guard, or risk a horrible ambulance trip, but I didn’t
bother to read about what direction my guard’s arrows had to point. </div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://3.bp.blogspot.com/-szhgAV4yqqg/WEudJd9OTPI/AAAAAAAAgm8/6JlRgJvUNFgmjT5g0-3Lh4NKb2MIzZJpACPcB/s1600/DSC_9379.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="198" src="https://3.bp.blogspot.com/-szhgAV4yqqg/WEudJd9OTPI/AAAAAAAAgm8/6JlRgJvUNFgmjT5g0-3Lh4NKb2MIzZJpACPcB/s320/DSC_9379.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>My mandolin makes quick work for many recipes.</i></td></tr>
</tbody></table>
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<br /></div>
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I had a terrible time with it, and took it back
to the store complaining it was too large and awkward for my hands. I got a ‘too bad, so sad’ reaction, and left feeling
pretty stupid.</div>
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<br /></div>
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Since I couldn’t return it, I tried using it one more time, taking care to read and follow the the directions, and now I love my mandolin! </div>
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Set the mandolin on the finest slices for the ginger. Then reset the mandolin to about an eighth of an
inch slice for the lemons. Cut off one end
of the lemon, and skewer the other end into the guard. Try to avoid using any end slices that contain
pith, because that’s bitter. </div>
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Remove seeds
from the slices as you go.</div>
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<br /></div>
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The next piece of equipment you’ll want to use is a food dehydrator.
Some clever types use their oven for this,
but I’m not one of them. </div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://2.bp.blogspot.com/-tzDqpN9U6kE/WEudJTw9g5I/AAAAAAAAgi8/PYooOS99BussOeR7DdKQFzl6p9ojwXF3gCPcB/s1600/DSC_9383.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="212" src="https://2.bp.blogspot.com/-tzDqpN9U6kE/WEudJTw9g5I/AAAAAAAAgi8/PYooOS99BussOeR7DdKQFzl6p9ojwXF3gCPcB/s320/DSC_9383.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Dehydrators cost under $40 at the big stores.</i></td></tr>
</tbody></table>
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Layer the lemon slices with a sliver of ginger on each one, till
the dehydrator is full. Turn it on, and every
few hours, shuffle the shelves. </div>
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<br /></div>
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You will see many lemon slices turning golden and even brown, but that’s a good thing. It means the natural sugars are caramelizing, and it will slightly sweeten the end result.</div>
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Once even the top slices feel completely dry, unplug the machine and let sit till cool. Make sure everything is absolutely dry and not sticky before packing slices away into storage containers.</div>
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To make the tea, take one or two slices of lemon with ginger,
and plop into a cup. Fill with boiling water.
Within a couple of minutes the lemon will
sink to the bottom, and that means your tea is steeped. You can always sweeten this with honey, or any
<a href="http://cardamombliss.blogspot.ca/2012/03/sugar.html" target="_blank">flavoured sugar</a>, for a very comforting cuppa. Adding a little gin or vodka won’t hurt, either.
Enjoy!</div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-BYGtp7ttd3A/WEudJVB4eyI/AAAAAAAAgl8/Y8SVxcJdQRMtMog7hv3XuQhyNo_M9bcgQCPcB/s1600/DSC_9392.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://1.bp.blogspot.com/-BYGtp7ttd3A/WEudJVB4eyI/AAAAAAAAgl8/Y8SVxcJdQRMtMog7hv3XuQhyNo_M9bcgQCPcB/s640/DSC_9392.JPG" width="424" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Having the right equipment makes for easy prep! This object is well worth the purchase!</i></td></tr>
</tbody></table>
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</div>
Mary Oxendale Spensleyhttp://www.blogger.com/profile/00922128146683859667noreply@blogger.com0tag:blogger.com,1999:blog-2349798317178960324.post-14270632539458763982016-09-30T23:08:00.000-06:002016-10-01T12:18:08.937-06:00Herbal Leafie Tea<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://2.bp.blogspot.com/-sCmMez9iRZQ/V-80XJet6PI/AAAAAAAAPoo/sxaxTzE2OIQ60ZnPOxc-TladMp3HOgxKwCPcB/s1600/DSC_9349.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Mint Tea from Scratch" border="0" height="578" src="https://2.bp.blogspot.com/-sCmMez9iRZQ/V-80XJet6PI/AAAAAAAAPoo/sxaxTzE2OIQ60ZnPOxc-TladMp3HOgxKwCPcB/s640/DSC_9349.JPG" title="Mint Tea from Scratch" width="640" /></a></div>
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If you have fresh herbs and a dehydrator, this tea is a cinch, provided you have a dehydrator. If you are growing herbs, or intend to, a dehydrator is a must, and they're not terribly expensive. Even a certain huge box store that begins with W sells them for around $40. </div>
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Herbal tea could be said to take five months to make, if you aren't growing herbs yet, or about nine hours, if you have them on hand.. It makes enough to stuff a large mason jar that
will last you through many, many more cups of tea than a box of herbal tea will
do, and it will taste so much better.<br />
<br />
If you’re interested, check out the
instructions on growing mint below.
(That’s a task to begin in the spring.) Anise hyssop and tulsi (Holy Basil) are also easily grown, but I'll post those instructions in the spring.)<br />
<br />
For now, I'm focussing on mint and dianthus flowers, although these directions apply to any herbal leaf and edible flower that has a pleasant taste and a healthy effect.</div>
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Meanwhile, harvest a grocery bag’s worth of mint. Wash it in a colander, then strip the leaves
by pinching off the top two leaves, then running your thumb and forefinger down
the stem. You can strip the flower
stalks this way, or leave the flower stalks whole, which looks pretty in the tea.</div>
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://2.bp.blogspot.com/-lOMcwcqDobI/V-7ZZC1VpHI/AAAAAAAAO44/lptiH8OR9nMH1NWy6IokvxcEDC5tqETowCPcB/s1600/DSC_9337.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://2.bp.blogspot.com/-lOMcwcqDobI/V-7ZZC1VpHI/AAAAAAAAO44/lptiH8OR9nMH1NWy6IokvxcEDC5tqETowCPcB/s400/DSC_9337.JPG" width="265" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Put the most delicate items on the top rack.</i></td></tr>
</tbody></table>
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Layer the leaves on dehydrator racks. Bottom racks will dehydrate more quickly, so
place leaves more thickly on lower racks to even out drying time. Put most delicate items on the top rack. I had a few dianthus flowers, but hope
to find more for a second batch.
Dianthus are aromatic and edible, so I included them with this tea. Make sure that any flowers you do use are
edible!</div>
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<br /></div>
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My dehydrator is so old it doesn’t even have a brand name on
it. It just plugs in, but I do make sure
the air holes in the lid are open as far as they can go.
After an hour you’ll see moisture condensing inside, and the aroma is a
bit grassy, but as the leaves dry, they will smell more like mint. Check on the leaves from time to time and
rotate racks around to make sure the leaves dry evenly. Put the lid back each time.</div>
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You can use the mint at any point along the way for a cup of
tea, but make sure you dehydrate it for at least eight hours, till it’s crackly
dry before you store it. I turn the
dehydrator off and leave overnight, so every last bit of moisture is gone. Then I fill a mason jar the next morning, and
use a tight fitting lid. </div>
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To make a cup of tea, place about a teaspoon of loose leaves
into a cup. Pour hot water over to
steep. Five minutes later you may want
to strain the tea, or drink it with the leaves, it’s up to you.</div>
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<br /></div>
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Many herbal leafy plants cannot root from cuttings, but mint will cheerfully oblige you. As for growing the mint, about a month before the last frost
in your area, buy a bunch of healthy mint at the grocery store for about two
dollars. Depending on the size of the
bunch, set the stems in one or two glasses filled with water. Set each glass into a clear plastic bag,
pulling the top of the bag up and over the mint. Tie the bag loosely to make a
mini-greenhouse. If you skip this step,
the mint will wilt and die. </div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://3.bp.blogspot.com/-IYvc8cTPsV0/V-80XCSVApI/AAAAAAAAPmo/2E5qmPokxswyN4sOOnfoTl3h3LRWfFINACPcB/s1600/DSC_9343.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="251" src="https://3.bp.blogspot.com/-IYvc8cTPsV0/V-80XCSVApI/AAAAAAAAPmo/2E5qmPokxswyN4sOOnfoTl3h3LRWfFINACPcB/s400/DSC_9343.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Pack into a big mason jar when it's brittle dry.</i></td></tr>
</tbody></table>
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Place the
mini greenhouses in a bright window (not a full sun window) and watch for a couple of weeks. Add water when it runs low, and remove any
rotting leaves or stems. Add a few grains
of fertilizer if you have it. When fine
white hairy roots are about two inches long, remove from the glasses and pot
up, one per two inch pot. Use a good
quality potting soil and make sure that the soil is low enough in the pot that
water will sink into the soil and not run out over the top. Water well.</div>
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<br /></div>
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Put each pot into a clear plastic bag and tie
loosely again to make more little greenhouses.
The bags will provide enough humidity. Our climate is so dry the plants can’t survive
without this step. Keep in a bright
window till you have frost free days. Sun is fine at this point.<br />
<br />
The two dollars you spend on a bunch of fresh mint will yield about ten to fifteen plants. Or you could go to the garden centre and spend around three dollars on one plant. Just be sure that the bunch of mint you buy is vibrant and firm. Avoid buying weak or wilting bunches, as they will not produce good results.</div>
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<br /></div>
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You can plant up to five of these plants in a large pot, say
16 inches in diameter. Or you can put it
directly into the ground, spaced about a foot apart, <i>if </i>you’re not worried about it taking over the
garden. Mint doesn’t need a lot of sun. I keep it growing in a large ceramic pot by
my shady pond, then I also have it growing in a shady garden, and then another
huge pot in a sunny spot by the vegetable garden. The shadier spots have nicer plants, with
bigger leaves. This is a long term project, but well worth the results.</div>
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<br /></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-LkEv-ctIdzc/V-9AMPYLuzI/AAAAAAAAPtM/USzskZ3niPwFd2TUIQBL9qWMYITxEcg6QCPcB/s1600/DSC_9271.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="424" src="https://1.bp.blogspot.com/-LkEv-ctIdzc/V-9AMPYLuzI/AAAAAAAAPtM/USzskZ3niPwFd2TUIQBL9qWMYITxEcg6QCPcB/s640/DSC_9271.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Of course you can't see it growing, because I harvested it already. There's the large, upright ceramic pot full of stems putting out new leaves already. Harvesting several times a season makes good sense too!</i></td></tr>
</tbody></table>
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<br /></div>
</div>
Mary Oxendale Spensleyhttp://www.blogger.com/profile/00922128146683859667noreply@blogger.com0tag:blogger.com,1999:blog-2349798317178960324.post-91262621695870264022016-09-25T16:09:00.001-06:002016-09-30T15:57:23.343-06:00Lemon, Rose and Kefir Crème Jelly<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://2.bp.blogspot.com/-TfSreRQZiPM/V-g3l5WFvDI/AAAAAAAAJks/JFVT5HrqwGURfP010LrbC-UwDa_tiEYygCPcB/s1600/DSC_9333.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Lemon, Rose and Kefir Creme Jelly" border="0" height="394" src="https://2.bp.blogspot.com/-TfSreRQZiPM/V-g3l5WFvDI/AAAAAAAAJks/JFVT5HrqwGURfP010LrbC-UwDa_tiEYygCPcB/s640/DSC_9333.JPG" title="Lemon, Rose and Kefir Creme Jelly" width="640" /></a></div>
<br /></div>
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I had a lot of lemons in my kitchen, and needed to use some
of the extras, after making yet another batch of lemon and mint herbal tea. I have a secret love of
lemon jelly, homemade, of course. There
is no comparison to that strange box of chemicals, which contains no real food,
or flavours, except for the massive quantities of sugar and gelatin, of
course.</div>
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<br /></div>
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Gelatin is actually a healthy
food in itself, very good for softening wrinkles, and making nails and hair
stronger. But it can taste fabulous, and
be all round healthy, not to mention pro-biotic, if you make your jelly with real food!</div>
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This dessert for four takes about ten minutes to prepare if
you already have the Kefir Cream, but at least 8 hours if you don’t. Once you keep Kefir cream on hand, you will
have it forever, it is that good. </div>
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<br /></div>
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Once I needed a great deal of Crème Fraiche, otherwise known
as English Cream. I needed enough for
160 servings. Buying it would have been
prohibitive, so I dreamed up this idea. My stuff is thick and sweet. Once it’s made and well chilled, you can also
sweeten it a bit and then whip it just like cream. But for this recipe, we’ll just use it out of
the jar. </div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://2.bp.blogspot.com/-3CqVyhIU4SI/V-g27RcZ_bI/AAAAAAAAJig/Dgg7yePOLectUd2jEs43S-stTw951SVJgCPcB/s1600/DSC_9334.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://2.bp.blogspot.com/-3CqVyhIU4SI/V-g27RcZ_bI/AAAAAAAAJig/Dgg7yePOLectUd2jEs43S-stTw951SVJgCPcB/s400/DSC_9334.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>I wound up eating half the entire jelly, I confess.</i></td></tr>
</tbody></table>
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Here we go to make the Kefir Creme. So
easy. Pour 35% heavy cream into a clean
jar. The first time I did it, I used an
entire quart, and added about a cup of <a href="http://cardamombliss.blogspot.ca/2016/04/kefir-mango-lassi.html" target="_blank">Kefir</a>.
That was for the 160 servings. </div>
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<br /></div>
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For my <i>own</i> benefit, I poured less than a cup of cream into a jar, and
added a couple of tablespoons of <a href="http://cardamombliss.blogspot.ca/2016/04/kefir-mango-lassi.html" target="_blank">dairy Kefir</a> already on hand. </div>
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</div>
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The jar needs to be lightly covered (cloth and an elastic
band) and left on the counter till it’s thick, </div>
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which is approximately eight
hours. Remove the cloth and put the regular
lid back on and refrigerate. Once you
have it, use an amount, then top up the jar with more fresh heavy cream. Stir well, and let sit on counter for 6 or so
hours, lightly covered, then properly cover and refrigerate. Perpetually!</div>
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</div>
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://2.bp.blogspot.com/-3QX0mqdQB2U/V-7cvf29TaI/AAAAAAAAO6s/AEhy1GGvIoE3-DyGxn8LARTslssuJrlpwCPcB/s1600/DSC_9314.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="247" src="https://2.bp.blogspot.com/-3QX0mqdQB2U/V-7cvf29TaI/AAAAAAAAO6s/AEhy1GGvIoE3-DyGxn8LARTslssuJrlpwCPcB/s320/DSC_9314.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Available in South Asian groceries.</i></td></tr>
</tbody></table>
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Now for the jelly:</div>
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1 packet gelatin (1 tablespoon)</div>
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½ cup boiling water</div>
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1 ½ or 2 whole lemons</div>
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1 heaping tablespoon honey</div>
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More boiling water</div>
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1 tablespoon vanilla (or more)</div>
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½ teaspoon dried rose petals</div>
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2 tablespoons Kefir Crème </div>
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<br /></div>
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Gelatin comes in boxes containing a number of packets, each
packet containing a tablespoon of gelatin granules, in North America. I know you can get it in sheets as well,
which I own, but the directions are in German.
I understand that the sheet gelatin makes a more transparent jelly, so
one day I will get my German directions properly translated. Till then, my jelly will be a little cloudy.</div>
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A packet requires 2 cups of liquid. Hence the vagueness of some of my amounts,
above. First, pour ½ cup of boiling
water into a shallow bowl. Sprinkle the
gelatin granules onto the water. Set
aside for about ten minutes.</div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-tgwjv1tm2FI/V-g3l8XFaHI/AAAAAAAAJi0/wfPwumyqOEsZoRAVhku7DKqBifefV4z3QCPcB/s1600/DSC_9311%2B%25282%2529.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="227" src="https://1.bp.blogspot.com/-tgwjv1tm2FI/V-g3l8XFaHI/AAAAAAAAJi0/wfPwumyqOEsZoRAVhku7DKqBifefV4z3QCPcB/s320/DSC_9311%2B%25282%2529.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>This nifty tool makes perfect zest.</i></td></tr>
</tbody></table>
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A lemon zester is a wonderful object, but if you don’t have
one, scrape just the outer layer of yellow peel, then slice those scrapes into
very thin strips. I adore lemon zest, so
I used the zest from one and a half lemons.
You may use less. Sprinkle the
zest into the gelatin water. By the time
my zesting was done, ten minutes had passed, so I stirred to incorporate the
gelatin and zest into the water. If you
get the feeling the granules still aren’t completely dissolved, have
patience. The next steps will do the
trick.</div>
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Juice at least one and a half lemons. Measure the juice and add more boiling water
till you have a full cup of water. I
needed to nuke my honey for about five seconds, but if yours is runny, add it
to the lemon water. Taste. At this point, your gelatin still needs
another ½ cup of water. If you think it
needs more lemon juice, measure that out, and more water if it’s too sour. Don’t fill to the top though, because you
still need to add vanilla to that cup. </div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://4.bp.blogspot.com/-WE9wRJG6T6Y/V-g3l6lbDMI/AAAAAAAAJi0/1BIkN6ShbrYdxvHuxVXc9uT4yi9aRD8BgCPcB/s1600/DSC_9313.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="212" src="https://4.bp.blogspot.com/-WE9wRJG6T6Y/V-g3l6lbDMI/AAAAAAAAJi0/1BIkN6ShbrYdxvHuxVXc9uT4yi9aRD8BgCPcB/s320/DSC_9313.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Taste and measure carefully!</i></td></tr>
</tbody></table>
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Making jelly is a mathematical endeavor.
One packet needs two cups of liquid.
Proportions will vary, according to your taste, but I used just one and
a half lemon’s worth of juice, and the rest was boiling water and vanilla. </div>
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Sprinkle the rose petals on top, then add the crème in small
dollops. Chill for at least two hours. </div>
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Technically this dessert serves four, unless you decide to
have it for your lunch, in which case you’ll want to eat half of it right away,
saving the other half for later. This
isn’t a sinful lunch, honest. Very little
sweetener, fresh lemons, fresh peel, a little Kefir, very probiotic and healthy,
actually! </div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-QajqtCRDVxk/V-7cvVrJHDI/AAAAAAAAO6s/csypq5uacSs95608LzCoBZV4ffjqk5qNQCPcB/s1600/DSC_9316.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="476" src="https://1.bp.blogspot.com/-QajqtCRDVxk/V-7cvVrJHDI/AAAAAAAAO6s/csypq5uacSs95608LzCoBZV4ffjqk5qNQCPcB/s640/DSC_9316.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>This kefir cream hasn't been whipped. But it could be to increase the volume!</i></td></tr>
</tbody></table>
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<div style="text-align: center;">
The <a href="http://cardamombliss.blogspot.ca/2016/01/herbal-lemon-tea-from-scratch.html" target="_blank">herbal tea</a> will be sufficiently dried by tonight. Lemon, mint, and rose petals, of course.</div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-6fBOV_I8148/V-7exPopOFI/AAAAAAAAO70/g9muUS9rDSkswcilkVGTyhFTwaRQ5DgFwCPcB/s1600/DSC_9323.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://1.bp.blogspot.com/-6fBOV_I8148/V-7exPopOFI/AAAAAAAAO70/g9muUS9rDSkswcilkVGTyhFTwaRQ5DgFwCPcB/s640/DSC_9323.JPG" width="424" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Lemon, mint and rose petal tea -- so fragrant!</i></td></tr>
</tbody></table>
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Mary Oxendale Spensleyhttp://www.blogger.com/profile/00922128146683859667noreply@blogger.com2tag:blogger.com,1999:blog-2349798317178960324.post-76263840216244423852016-09-23T18:41:00.003-06:002016-09-23T18:41:52.861-06:00Salmon Saganaki<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://3.bp.blogspot.com/-c9Zl507S4H4/V-XIwZyGybI/AAAAAAAAGtk/VgLskXeBl-I_V6IpFLkQ0smTmrJr35K-ACPcB/s1600/Saganaki%2BSalmon.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Salmon Saganaki (Greek Style with Tomatoes and Feta Cheese)" border="0" height="452" src="https://3.bp.blogspot.com/-c9Zl507S4H4/V-XIwZyGybI/AAAAAAAAGtk/VgLskXeBl-I_V6IpFLkQ0smTmrJr35K-ACPcB/s640/Saganaki%2BSalmon.jpg" title="Salmon Saganaki (Greek Style with Tomatoes and Feta Cheese)" width="640" /></a></div>
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You know that really fantastic Greek shrimp recipe that
involves tomato and feta cheese? Well
this is it, but with wild salmon, instead.
This dish has all the flavours, but without the guilt of the shrimp,
which has begun to concern me of late.</div>
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This deliciousness takes about 45 minutes, from beginning to
eating, and it serves 4. If you’re
making this with my already pictured <a href="http://cardamombliss.blogspot.ca/2016/09/greek-style-aloo-gobi.html" target="_blank">Potato and Cauliflower with Greek Flavours</a>,
start that one first, because it takes longer to cook.</div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://2.bp.blogspot.com/-48tuJoykCMU/V-XIwdXG0vI/AAAAAAAAGtk/Vor4c693tCQUXRSRh_OxGKOJz4VNNhUWACPcB/s1600/tomatoesandchilis.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://2.bp.blogspot.com/-48tuJoykCMU/V-XIwdXG0vI/AAAAAAAAGtk/Vor4c693tCQUXRSRh_OxGKOJz4VNNhUWACPcB/s320/tomatoesandchilis.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Fresh from my garden!</i></td></tr>
</tbody></table>
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2 to 3 tablespoons olive oil</div>
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1 heaping tablespoon dried Greek oregano</div>
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1 teaspoon cumin seed</div>
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20 grates black pepper </div>
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¼ teaspoon ground cinnamon</div>
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1 small red onion, diced</div>
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3 cloves fresh garlic, minced</div>
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2 cups cubed tomatoes or halved cherry tomatoes</div>
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2 diced chillies (optional)</div>
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4 salmon fillets</div>
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¼ cup feta cheese, broken into pieces </div>
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Pour the oil into a large but shallow pan, and put on medium
heat. When the oil is heated, add the
oregano, cumin and black pepper. Let
spices sizzle and become fragrant. Add
the cinnamon, immediately followed by the onion. Cook till the onion starts to get translucent
and golden at the edges. Add the garlic and
cook for a couple of minutes, stirring occasionally. You don’t want garlic to darken, as it gets
bitter. </div>
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-F8p0_fuhzAY/V-XIwb2mU9I/AAAAAAAAGtk/_WQaofs8HRse4mFTJ4xLER3L8GNzyxnIQCPcB/s1600/SalmonSaganakimasala.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="224" src="https://1.bp.blogspot.com/-F8p0_fuhzAY/V-XIwb2mU9I/AAAAAAAAGtk/_WQaofs8HRse4mFTJ4xLER3L8GNzyxnIQCPcB/s320/SalmonSaganakimasala.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Fry the spices till fragrant.</i></td></tr>
</tbody></table>
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Add the tomatoes and chillies
and put a cover on it. Turn heat down to
medium low and cook for about five minutes.
If needed, mash the tomatoes a little to break them up a bit more. You don’t want a smooth sauce, so just squash
a few tomatoes a little. Continue to
cook for about twenty minutes. </div>
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Add the
salmon fillets. Splash a little of the sauce
on top to cook from the top as well. (I
went with frozen fillets, which I later regretted. If you must use frozen, thaw it in its
package in cold water, ahead of time.) After
cooking fresh or thawed salmon for a few minutes, turn over to the other side and
splash a little more sauce on top. </div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://2.bp.blogspot.com/-RLYLAnMfzsk/V-XIwSw6K5I/AAAAAAAAGtk/mrtNsYrShvYiJxTKY4ABU__AtCtxmC2VgCPcB/s1600/Squashingtomatoes.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="288" src="https://2.bp.blogspot.com/-RLYLAnMfzsk/V-XIwSw6K5I/AAAAAAAAGtk/mrtNsYrShvYiJxTKY4ABU__AtCtxmC2VgCPcB/s320/Squashingtomatoes.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Smash just some of the tomato.</i></td></tr>
</tbody></table>
<div style="text-align: right;">
</div>
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Once the salmon is approaching being cooked, in about seven minutes,
which is when it becomes opaque and flaky, toss in the feta cheese. Stir into the sauce.</div>
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<br /></div>
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Give the cheese time to melt. Check on the salmon to make sure it’s opaque
and flaky. Don’t over cook the
salmon! Serve it at once, preferably
with nice lemony Greek potatoes, or even better, with my Not Aloo Gobi, my
<a href="http://cardamombliss.blogspot.ca/2016/09/greek-style-aloo-gobi.html" target="_blank">Greek version of that delicious Indian cauliflower and potato dish.</a></div>
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If you are still cheerfully eating shrimp, of course you can
omit the salmon, and use shrimp instead, and those little creatures will take
even less time to cook. You know they
are done when they are pink and fully opaque.
No overcooking, or else! </div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://4.bp.blogspot.com/-XuLyC9pBRMU/V-XIwcRfYeI/AAAAAAAAGtk/LbMMBscQyOslbS2FrisJik-yDJo_FOPjQCPcB/s1600/SalmonandFetaalmostdone.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="307" src="https://4.bp.blogspot.com/-XuLyC9pBRMU/V-XIwcRfYeI/AAAAAAAAGtk/LbMMBscQyOslbS2FrisJik-yDJo_FOPjQCPcB/s400/SalmonandFetaalmostdone.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Stir the feta into the sauce and serve right away!</i></td></tr>
</tbody></table>
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<br />
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The flavours of Greece are most enchanting. Cumin, oregano, garlic and lemons, not to
mention lashings of olive oil, what’s not to like?</div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://3.bp.blogspot.com/--QwXXCLbY0I/V-W2wsNobII/AAAAAAAAGAI/EWaK-RqcqmIRT33Ol0EyucpWwyNT12BPwCPcB/s1600/DSC_9305.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="598" src="https://3.bp.blogspot.com/--QwXXCLbY0I/V-W2wsNobII/AAAAAAAAGAI/EWaK-RqcqmIRT33Ol0EyucpWwyNT12BPwCPcB/s640/DSC_9305.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>The Greek style cauliflower and potatoes go so well with this Saganaki salmon.</i></td></tr>
</tbody></table>
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Mary Oxendale Spensleyhttp://www.blogger.com/profile/00922128146683859667noreply@blogger.com0tag:blogger.com,1999:blog-2349798317178960324.post-30793816964284796732016-09-23T17:20:00.000-06:002016-09-23T18:44:08.701-06:00Greek Style Aloo Gobi<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://3.bp.blogspot.com/-JeAah6snivQ/V-W2wgAFTbI/AAAAAAAAF-o/rpwgSkIHcZIToXMbZCwi8swHUoK9lbLYwCPcB/s1600/DSC_9299.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Aloo Gobi with Greek Spices (I know, I know it's NOT aloo gobi)" border="0" height="526" src="https://3.bp.blogspot.com/-JeAah6snivQ/V-W2wgAFTbI/AAAAAAAAF-o/rpwgSkIHcZIToXMbZCwi8swHUoK9lbLYwCPcB/s640/DSC_9299.JPG" title="Aloo Gobi with Greek Spices (I know, I know it's NOT aloo gobi)" width="640" /></a></div>
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Yes, I know. It’s
crazy to switch out the classic Indian cauliflower and potato dish by removing
the Indian spices and using Greek instead, but go ahead, grab a torch and chase
me over the nearest cliff.</div>
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This works
and it’s delicious. It all came into my noggin because I had a great deal of
cauliflower and some home grown new potatoes, but I had a hankering for that
really good Greek Saganaki shrimp recipe.
In the end I crazied up the shrimp recipe too, by switching out wild
salmon for shrimp, but that’s another post.</div>
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Meanwhile, this <b><i>not</i></b> aloo gobi takes about fifteen
minutes to prepare and another hour to bake at 350 F. It goes beautifully with <a href="http://cardamombliss.blogspot.ca/2016/09/salmon-saganaki.html" target="_blank">Saganaki stylesalmon,</a> by the way.</div>
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2 tablespoons Greek olive oil</div>
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2 medium size potatoes, cut into bite size pieces</div>
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1 medium size cauliflower, stems trimmed and chopped and
florets broken into bite size pieces</div>
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½ red onion, diced</div>
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3 cloves fresh garlic, minced</div>
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2 mild chilies, minced (optional)</div>
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1 heaping tablespoon dried Greek oregano</div>
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1 teaspoon cumin seed</div>
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20 grates black pepper</div>
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¼ teaspoon cinnamon powder</div>
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½ teaspoon Kosher salt, or to taste</div>
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Juice of 2 fresh lemons</div>
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Pour olive oil into a shallow baking dish. Add cut potato first, so it soaks up some oil right
away. </div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://2.bp.blogspot.com/-FxoW3ONsTTk/V-W2wlqaJhI/AAAAAAAAF-o/cG1ETuuLG3g6KuzPPX9zjZIUHLt0iXnDQCPcB/s1600/DSC_9287.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="444" src="https://2.bp.blogspot.com/-FxoW3ONsTTk/V-W2wlqaJhI/AAAAAAAAF-o/cG1ETuuLG3g6KuzPPX9zjZIUHLt0iXnDQCPcB/s640/DSC_9287.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Your own warm hands make the best mixing tools.</i></td></tr>
</tbody></table>
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Add the rest of the ingredients, then
toss carefully to make sure everything is well covered in oil, spices and lemon juice.
I like to use my hands because then I know
my mix is perfect. Bake for one hour at 350F,
stirring from time to time.</div>
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<br />
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Yes, it’s that easy. This
side dish goes beautifully with my Saganaki style salmon, but would also go well
with a number of Greek dishes. I apologize
to both Mother India and Greece for this one. But go ahead and try it and let me know if you
also think it’s a delicious combo! </div>
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<br /></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://2.bp.blogspot.com/--QwXXCLbY0I/V-W2wsNobII/AAAAAAAAF-o/NS-gdB1CBvULFofao01-JaNxfejkgwMZQCPcB/s1600/DSC_9305.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="598" src="https://2.bp.blogspot.com/--QwXXCLbY0I/V-W2wsNobII/AAAAAAAAF-o/NS-gdB1CBvULFofao01-JaNxfejkgwMZQCPcB/s640/DSC_9305.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>The NOT aloo gobi is on the bottom and to the left. The<a href="http://cardamombliss.blogspot.ca/2016/09/salmon-saganaki.html" target="_blank"> saganaki salmon</a> and it's juices are to the right. Oh, delish...</i></td></tr>
</tbody></table>
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</div>
Mary Oxendale Spensleyhttp://www.blogger.com/profile/00922128146683859667noreply@blogger.com0tag:blogger.com,1999:blog-2349798317178960324.post-77947191665972726172016-09-21T21:55:00.001-06:002016-09-21T21:55:50.837-06:00Plum Crumble (Gluten free)<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://3.bp.blogspot.com/-z7NfE1Hx-Oc/V-NTI39rSkI/AAAAAAAAFwU/d7aboOL6RyM8jpbn9Hn9WHhtb1mmceDsQCPcB/s1600/DSC_9241.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Plum Crumble (Gluten Free)" border="0" height="512" src="https://3.bp.blogspot.com/-z7NfE1Hx-Oc/V-NTI39rSkI/AAAAAAAAFwU/d7aboOL6RyM8jpbn9Hn9WHhtb1mmceDsQCPcB/s640/DSC_9241.JPG" title="Plum Crumble (Gluten Free)" width="640" /></a></div>
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There is something about our chilly fall weather that begs
for warm, fruity desserts. I had some
leftover plums, and was yearning for a warm, fragrant, sweet plum crumble, full
of oats, almonds and walnuts. Look Ma! No gluten! I don't normally shun gluten, but I'm on an experiment right now, and am avoiding flour. So far, no worthy results, but I'll continue for a while.</div>
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This luscious yet wholesome dessert takes about fifteen
minutes to prepare, bakes in an hour at 350 F, should cool at least twenty
minutes, and serves four. </div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://3.bp.blogspot.com/-DvQkVJHkLpU/V-NTA9_Oc4I/AAAAAAAAFwA/DdNzo_V1ofwL2-HpQnZgTut23A4k9HeAQCPcB/s1600/DSC_9232.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="228" src="https://3.bp.blogspot.com/-DvQkVJHkLpU/V-NTA9_Oc4I/AAAAAAAAFwA/DdNzo_V1ofwL2-HpQnZgTut23A4k9HeAQCPcB/s400/DSC_9232.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>I could have used a few more plums, so I added a few blueberries too.</i></td></tr>
</tbody></table>
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://4.bp.blogspot.com/-8nNm5lo65tg/V-NTEJichgI/AAAAAAAAFwI/fZ-1_g4wtMgXzxDiu93VvgQ_vzotC3JQQCPcB/s1600/DSC_9236.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://4.bp.blogspot.com/-8nNm5lo65tg/V-NTEJichgI/AAAAAAAAFwI/fZ-1_g4wtMgXzxDiu93VvgQ_vzotC3JQQCPcB/s320/DSC_9236.JPG" width="315" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Hands work best for blending butter and oil.</i></td></tr>
</tbody></table>
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20 plums</div>
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scattering of other fruit (optional)</div>
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½ cup old fashioned oat flakes</div>
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¼ cup raw organic palm sugar or jaggery powder</div>
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¼ cup almonds</div>
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¼ cup walnuts</div>
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1/8 cup coconut milk powder</div>
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½ teaspoon cinnamon powder</div>
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¼ teaspoon coarse salt</div>
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1 tablespoon cold butter</div>
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1/8 cup avocado oil </div>
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<br /></div>
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Preheat the oven to 350 F.</div>
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<br /></div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://4.bp.blogspot.com/-ikzEZLH6J7k/V-NTCtp2t1I/AAAAAAAAFwE/ZioIfkhD40MP-FmTLj8ZETms7UIuTCvMACPcB/s1600/DSC_9234.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="293" src="https://4.bp.blogspot.com/-ikzEZLH6J7k/V-NTCtp2t1I/AAAAAAAAFwE/ZioIfkhD40MP-FmTLj8ZETms7UIuTCvMACPcB/s320/DSC_9234.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Before the blueberries filled the spaces.</i></td></tr>
</tbody></table>
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Pit and cut the plums into bite size pieces. Pour into a baking dish. (I used a pie plate, but would have preferred
a smaller, deeper dish.) My pie plate needed a squidge more fruit, so I sprinkled a few blueberries into the fruit, but any other temperate climate fruit or berry will do, if you need to fill up your plate. Fetch a spoonful of raw sugar from the quarter cup, and
sprinkle it over the plums. Set aside.</div>
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<br /></div>
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In a medium size bowl, toss in the oat flakes and rest of the sugar. Buzz the
almonds in a blender until they are almost all powdered up. Leave some almond bits. Add to the oats. Buzz the walnuts for less time than the almonds.
Some powder is fine, but mostly you want
small bits. Add to the oat mix. Add the coconut, cinnamon and salt to the oat mix.</div>
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</div>
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<br /></div>
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Add the butter and oil and mix with your hands until the butter
and oil are well distributed and the mix gets clumpy when squeezed. Sprinkle over the fruit. </div>
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<br /></div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://2.bp.blogspot.com/-nwvI6aEBDA8/V-NTGt1BXEI/AAAAAAAAFwM/yAIbcVrAF8op4fWnUTB6zTWMVGkGPIUIACPcB/s1600/DSC_9237.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="284" src="https://2.bp.blogspot.com/-nwvI6aEBDA8/V-NTGt1BXEI/AAAAAAAAFwM/yAIbcVrAF8op4fWnUTB6zTWMVGkGPIUIACPcB/s320/DSC_9237.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Blend till mix clumps a bit when squeezed.</i></td></tr>
</tbody></table>
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<br /></div>
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I might confess here that I actually made twice the amount of topping necessary, and I tucked the extra half in the freezer for in case I want to make an apple crumble or yet another plum crumble, sometime soon, when I'm all by myself, and no one can stop me from eating the whole thing... Anyway, I've halved the topping ingredients here, to how much I really made today.</div>
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<br />
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Bake for an hour. The
house will smell fabulous. Serve with vanilla
ice cream if you’re eating this for dessert, or warm it up and then pour some milk
over it if you are grabbing it for breakfast. Oh, what a happy start to your day!</div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://2.bp.blogspot.com/-yV-_uxhInF8/V-NTIKx5zVI/AAAAAAAAFwQ/Xz4qSqLNc5MqET8H7cxNnEhEM7V1Cr3swCPcB/s1600/DSC_9239.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="492" src="https://2.bp.blogspot.com/-yV-_uxhInF8/V-NTIKx5zVI/AAAAAAAAFwQ/Xz4qSqLNc5MqET8H7cxNnEhEM7V1Cr3swCPcB/s640/DSC_9239.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Really, no one has any business eating this much, anyway. This is a full pie plate's worth!<br /><br /></i></td></tr>
</tbody></table>
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Mary Oxendale Spensleyhttp://www.blogger.com/profile/00922128146683859667noreply@blogger.com1tag:blogger.com,1999:blog-2349798317178960324.post-27875538637613955612016-09-05T15:56:00.000-06:002016-09-05T15:56:23.329-06:00Fragrant Apple Strudel<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://3.bp.blogspot.com/-sMb4uORLaLI/V83lznsR-qI/AAAAAAAAFuw/qJJE3ZOb7hU6netTXHDDrMs18nRikkNNACPcB/s1600/strudelcounter.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Fragrant Apple Strudel" border="0" src="https://3.bp.blogspot.com/-sMb4uORLaLI/V83lznsR-qI/AAAAAAAAFuw/qJJE3ZOb7hU6netTXHDDrMs18nRikkNNACPcB/s1600/strudelcounter.jpg" title="Fragrant Apple Strudel" /></a></div>
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The air in Calgary right now is crisp, but fragrant with
ripe apples growing in backyards everywhere.
Although our climate isn’t warm enough to allow for most varieties, we
do have one or two that survive. They
aren’t the biggest, or sweetest, but they do have lots of flavour.</div>
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<a href="https://1.bp.blogspot.com/-w7rwFSJlEvI/V83VyOp195I/AAAAAAAAFuk/ciHgGu3jEN4vnq4NHeXVTJEN5u6eDyUQwCPcB/s1600/DSC_9220.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://1.bp.blogspot.com/-w7rwFSJlEvI/V83VyOp195I/AAAAAAAAFuk/ciHgGu3jEN4vnq4NHeXVTJEN5u6eDyUQwCPcB/s320/DSC_9220.JPG" width="320" /></a></div>
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My neighbor Jennie tasted this apple strudel a few weeks
ago, and asked for my recipe. The
cardamom adds another dimension of flavour to the apples, and the pepper gives
it another lift.<br />
<br /></div>
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Because I’d just tossed it together, I was clueless as to
actual amounts, so yesterday we made it and measured it in her kitchen for her
family gathering. It took us about
forty-five minutes to prepare it, and it baked in a 350 F oven for another 60
minutes.</div>
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<br /></div>
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1 box of frozen puff pastry, thawed but well chilled</div>
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8 cups cored and sliced apples</div>
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1 lemon, juiced</div>
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3 green cardamom pods, husked and freshly ground with a
mortar and pestle</div>
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½ teaspoon ground cinnamon</div>
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5 to 10 grates black pepper</div>
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¾ cup raw coconut sugar or powdered jaggery</div>
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sprinklings of flour, for rolling the pastry</div>
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1 teaspoon or so of crystallized sugar, brown if possible<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://2.bp.blogspot.com/-bmcwVjshtf8/V83lyaXpiEI/AAAAAAAAFuo/DF4T475kEzElK-S84JJRu_NJrs6BbG5PwCPcB/s1600/DSC_9203.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="257" src="https://2.bp.blogspot.com/-bmcwVjshtf8/V83lyaXpiEI/AAAAAAAAFuo/DF4T475kEzElK-S84JJRu_NJrs6BbG5PwCPcB/s320/DSC_9203.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Use a spoon if you must, but hands are better!</i></td></tr>
</tbody></table>
</div>
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A certain big box Canadian grocer sells long boxes of puff
pastry, which contains two rolls. I like
to buy it when it goes on sale, but I’ve discovered it loses its texture if
kept for too many months. Be sure to buy
the “puff pastry”, as the store sells
phyllo pastry in nearly identical boxes, and that stuff would be wrong, so wrong,
for this pastry. Let the puff pastry
thaw on the countertop, but place it back in the fridge if it rises to room
temperature. You want to work with cold
pastry as fairly cold pastry cooks better in the oven.<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/--vQF-Gu6oCY/V83Vzcla7jI/AAAAAAAAFuk/uQsAvqc-PgsQQWHKit_b3Zfl6RYqN00jwCPcB/s1600/DSC_9222.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="212" src="https://1.bp.blogspot.com/--vQF-Gu6oCY/V83Vzcla7jI/AAAAAAAAFuk/uQsAvqc-PgsQQWHKit_b3Zfl6RYqN00jwCPcB/s320/DSC_9222.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>This will roll out much bigger, and thinner.</i></td></tr>
</tbody></table>
</div>
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As for the apples, ours are quite small, so they can be halved
and quartered, then cored. At that
point, they should be cut into slightly less than ½ inch slices. I do cut out troubled spots, but try to leave
the peels on, because of the nutrition, and also the pink they impart to the
finished dessert.</div>
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Most of the time spent preparing this recipe will be in
coring and slicing those apples. As you
go, splash them with lemon juice and toss the apples well to keep them from
turning brown. Once the apples are
prepared, add the cardamom, cinnamon, black pepper and sugar. In the past I’ve used powdered jaggery, but a
certain big box store, from the USA, is selling a very good raw, organic
coconut sugar, and that’s been my favourite lately.<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://4.bp.blogspot.com/-BwNOP8UaNv4/V83V0NRWoHI/AAAAAAAAFuk/G3uT91485KAlFeByfawD7zOyKNqHaOx0QCPcB/s1600/DSC_9223.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="212" src="https://4.bp.blogspot.com/-BwNOP8UaNv4/V83V0NRWoHI/AAAAAAAAFuk/G3uT91485KAlFeByfawD7zOyKNqHaOx0QCPcB/s320/DSC_9223.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Roll out smoothly, to about 1/8th inch thick.</i></td></tr>
</tbody></table>
</div>
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<br /></div>
<div class="MsoNormal">
I prefer to toss the apples with my hands, to melt the sugar
more quickly and to find and separate any apple bits that are stuck
together. Set the apples aside while you
roll out the pastry.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Take the first roll off its original parchment paper, and
set it on a larger piece of parchment.
Dust a rolling pin with flour, then roll out the pastry, keeping it as
rectangular as possible, but stretching it out as much as you can. Along the length of the enlarged rectangle,
add half the apple mixture. Arrange the
apples into slices going in mostly one direction, just so that the strudel will
look smoother and better organized—prettier, in other words. </div>
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<br /></div>
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<div class="separator" style="clear: both; text-align: center;">
</div>
Pick up the parchment holding the bare pastry, and fold it
over to meet the filled part of the pastry.
Pinch the edges together. There
is a crystallized sugar, pale golden, available at that very American box I
just mentioned, and the Canadian one too, in the Indian aisle, as well as many
Indian groceries. It makes for a lovely
topping for pastries. Much prettier than
standard sugar, but use standard if you must.<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://4.bp.blogspot.com/-MTOpnndMBz4/V83V1HDz-bI/AAAAAAAAFuk/_Nbv7UiLyP0hGkxbmXyY5ppMQ9OnDQ4ZQCPcB/s1600/DSC_9227.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="142" src="https://4.bp.blogspot.com/-MTOpnndMBz4/V83V1HDz-bI/AAAAAAAAFuk/_Nbv7UiLyP0hGkxbmXyY5ppMQ9OnDQ4ZQCPcB/s320/DSC_9227.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Press the sugar crystals into the dough before venting.</i></td></tr>
</tbody></table>
</div>
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<br /></div>
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Slice vents into the pastry and lift by the parchment paper
onto a baking sheet. Repeat the whole
process for the next pastry roll. Trim off
the extra parchment that dangles from the sheet.</div>
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<br /></div>
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Trust me, you want to make two of these strudels, because
one could never be enough!<br />
<br /></div>
<div class="MsoNormal">
<a href="https://2.bp.blogspot.com/-1eytBcYhvRA/V83lz4n4llI/AAAAAAAAFu0/uwDpYq7L9Qk_b1fLFngrJMunsRHU-PIMACPcB/s1600/strudelsliced.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://2.bp.blogspot.com/-1eytBcYhvRA/V83lz4n4llI/AAAAAAAAFu0/uwDpYq7L9Qk_b1fLFngrJMunsRHU-PIMACPcB/s1600/strudelsliced.jpg" /></a></div>
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We placed this in Jenny’s oven at 350 F, and it took one
hour to become a lovely pale gold. My
oven must be hotter, because when I’ve made this, I’ve removed it at the forty
to forty-five minute point. I recommend
you set the timer for forty minutes, and check for colour at that point. Juices will leak out and even burn, but keep
your eye on the pastry colour. When it’s
a gentle gold, remove from the oven and let cool. If you can serve this with icecream, or
whipping cream while it’s still a smidge warm, all the better. This dessert isn’t overly sweet, and it’s
tasty enough to serve in slices, just by itself.</div>
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<br /></div>
<br />
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My theory is that the chef must gobble any irregular slices
that occur, during the slicing process, of course. She’s still entitled to a full, perfect
slice, when the guests enjoy theirs. <br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://2.bp.blogspot.com/-VhoaD_6J4w0/V83VumvVrZI/AAAAAAAAFuk/Dvc5vpxr5QU3HX1UC0xQ1yeETOXCfdjuQCPcB/s1600/DSC_9199.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="265" src="https://2.bp.blogspot.com/-VhoaD_6J4w0/V83VumvVrZI/AAAAAAAAFuk/Dvc5vpxr5QU3HX1UC0xQ1yeETOXCfdjuQCPcB/s400/DSC_9199.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Storebought apples make a nice dessert, but these are truly better!</i></td></tr>
</tbody></table>
Thanks to Jenny for encouraging me to sort out the specifications for this recipe, and for taking pictures of the finished dessert!</div>
</div>
Mary Oxendale Spensleyhttp://www.blogger.com/profile/00922128146683859667noreply@blogger.com2tag:blogger.com,1999:blog-2349798317178960324.post-1592478914044541662016-07-22T11:15:00.001-06:002016-07-22T11:15:17.596-06:00Minted Watermelon Salad<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://4.bp.blogspot.com/-2oPngGf8ayY/V5Gd2ibxrDI/AAAAAAAAFsc/-I8jmLqq_q4Tgt_XcMZOC6CRpEqqimxQACKgB/s1600/DSC_9171.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Minted Watermelon Salad" border="0" height="424" src="https://4.bp.blogspot.com/-2oPngGf8ayY/V5Gd2ibxrDI/AAAAAAAAFsc/-I8jmLqq_q4Tgt_XcMZOC6CRpEqqimxQACKgB/s640/DSC_9171.JPG" title="Minted Watermelon Salad" width="640" /></a></div>
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<br /></div>
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This salad is a bit sweet and very refreshing. Watermelon replaces the cucumber that usually
fills this recipe. A touch of fennel seed adds an interesting dimension. This is more of a savory salad than a fruit salad, because of the onion.</div>
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<br /></div>
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It should take less than twenty minutes to make this salad,
depending on your chopping skills, and it serves four when served as a side dish.</div>
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<br /></div>
<div class="MsoNormal">
¼ red onion</div>
<div class="MsoNormal">
1 sweet long red or orange pepper</div>
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1 round slice of watermelon</div>
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1 tomato</div>
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10 or so fresh mint leaves</div>
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5 springs of cilantro, stems removed</div>
<div class="MsoNormal">
¼ teaspoon fennel seed</div>
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5 to 10 grates of black pepper</div>
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¼ teaspoon garam masala (optional)</div>
<div class="MsoNormal">
½ lime, juiced</div>
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<br /></div>
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<br /></div>
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The only secret to this salad is finely dicing all the fresh
ingredients into the same size cubes.
Little cubes, about ¼ inch across. You can make the onion a squinch smaller, if you prefer. The mint leaves can be julienned. </div>
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<br /></div>
<br />
<div class="MsoNormal">
Grate as much pepper as you like, but do include some! Add the fennel seed and lime juice. I don’t add any other spice to this, as I like
it as a fresh contrast to spicy food. No
garam masala or chat spice for me in this recipe! Toss and serve. So clean and tasty!</div>
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<br /></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://4.bp.blogspot.com/-06KQEKpEK2k/V5Gd1LX_sLI/AAAAAAAAFsc/Rj2cuwx0DEsolY2vshS0U3acXkto6gMwgCKgB/s1600/DSC_9170.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="424" src="https://4.bp.blogspot.com/-06KQEKpEK2k/V5Gd1LX_sLI/AAAAAAAAFsc/Rj2cuwx0DEsolY2vshS0U3acXkto6gMwgCKgB/s640/DSC_9170.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Just be sure to dice all the ingredients into the same size. Pretty and delicious!</i></td></tr>
</tbody></table>
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<br /></div>
</div>
Mary Oxendale Spensleyhttp://www.blogger.com/profile/00922128146683859667noreply@blogger.com0tag:blogger.com,1999:blog-2349798317178960324.post-27442608353891176772016-07-21T23:12:00.001-06:002016-07-22T11:19:27.161-06:00Easy Thai Coconut Fish (or Chicken or Shrimp!)<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-b7zptsZukxI/V5GeCPuXcvI/AAAAAAAAFrg/QgNiVQDvCek8tZe-6TdlX1UqsYCeMTOngCKgB/s1600/DSC_9191.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Easy Thai Coconut Fish or Chicken or Shrimp" border="0" height="640" src="https://1.bp.blogspot.com/-b7zptsZukxI/V5GeCPuXcvI/AAAAAAAAFrg/QgNiVQDvCek8tZe-6TdlX1UqsYCeMTOngCKgB/s640/DSC_9191.JPG" title="Easy Thai Coconut Fish or Chicken or Shrimp" width="588" /></a></div>
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<br /></div>
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This one’s easy. It
takes less than forty minutes from start to eating, it’s insanely delicious and
highly adaptable. Fragrant spices are
enriched with luscious coconut and lime, and a firm white fish or chicken
pieces can be used. You could even use
shrimp instead. It’s all in the magical sauce.</div>
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<br /></div>
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It’s so good, I made it twice in one day. Once for lunch when the girl friends were
coming over, and again in the evening, when husband person said he could stand
a good meal. It was ready in about half
an hour, as I didn’t dawdle, and it serves about four people, depending on how
greedy they are.</div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://2.bp.blogspot.com/-vgOcT5HX-vM/V5Gd84Ep3UI/AAAAAAAAFrg/y9Q4VRNkWiwBVqnL5AJV7L6Xz1Jq8bWhwCKgB/s1600/DSC_9178.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="212" src="https://2.bp.blogspot.com/-vgOcT5HX-vM/V5Gd84Ep3UI/AAAAAAAAFrg/y9Q4VRNkWiwBVqnL5AJV7L6Xz1Jq8bWhwCKgB/s320/DSC_9178.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Instant deliciousness.</i></td></tr>
</tbody></table>
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<br /></div>
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<br /></div>
<div class="MsoNormal">
2 to 3 tablespoons olive oil</div>
<div class="MsoNormal">
1 bay leaf (optional)</div>
<div class="MsoNormal">
zest of 1 lime (optional)</div>
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1 cinnamon stick</div>
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½ teaspoon mustard seed</div>
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½ medium sized red onion, diced</div>
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1 inch ginger, sliced into thin matchsticks</div>
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4 to 5 medium sized mushrooms, sliced about an eighth inch
thick</div>
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1/3 cup of coconut milk powder </div>
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1 teaspoon green Thai curry paste (more or less depending on
how hot you like it)</div>
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1 cup water</div>
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1 long sweet pepper, sliced into strips</div>
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2 large tilapia fillets or 4 smaller fillets of another firm
white fish</div>
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Or </div>
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2 Sliced chicken breasts </div>
<div class="MsoNormal">
Or</div>
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About 24 shrimp</div>
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10 sprigs of cilantro (approximately), chopped if stems are
tender, or stems discarded if tough</div>
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1 lime</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
I like lime zest as a flavouring, so I zested the lime and
added the green magic to the olive oil, along with the cinnamon. You can skip this step if zesting isn’t your
thing. Once the heat reaches medium
high, add the mustard seed. In a few moments it will splutter and shift
colour. Add the onion and ginger and turn heat down
to medium and stir to ensure the onion is spread out in the pan. </div>
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<br /></div>
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While it’s cooking, slice the mushrooms. Once the onions are getting translucent, and
some are golden, add the mushrooms.
Flavour comes from browning the mushroom to succulent gold, so
take your time. Stir often to ensure
each slice is in contact with the heat.
While you’re waiting, slice the sweet pepper into attractive
strips. </div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://3.bp.blogspot.com/-oBYGyY2hxYQ/V5Gd-RDLw5I/AAAAAAAAFrg/8aFI_j4X2HkIgVpJMD2hrfsl8zX-8JqMQCKgB/s1600/DSC_9180.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="312" src="https://3.bp.blogspot.com/-oBYGyY2hxYQ/V5Gd-RDLw5I/AAAAAAAAFrg/8aFI_j4X2HkIgVpJMD2hrfsl8zX-8JqMQCKgB/s400/DSC_9180.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>The secret is in caramelizing!</i></td></tr>
</tbody></table>
<br />
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<br /></div>
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Once the mushrooms are gorgeous, add the coconut
powder. You can use canned coconut milk
if you prefer, but you won’t have control over the richness and thickness of
your sauce. If using canned, add most of the can, but
reserve the rest of the can for the rice.
Let the coconut powder cook for a couple of minutes, stirring, just to
bring out the flavour. </div>
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<br /></div>
<div class="MsoNormal">
How much curry paste you add depends on you. For the friends at noon I added a scant teaspoon,
but for husband person, a generous teaspoon full, maybe more like a tablespoon.
Stir it around a bit but don’t worry about blending it in just yet.</div>
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<br /></div>
<div class="MsoNormal">
Add the water and gently stir. Remain calm.
At this point, you’ll see globs and splotches, but trust that they will
smooth out quickly, especially if you help them along with a spatula.</div>
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<br /></div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-5_2tA4v2oxM/V5Gd_z0I1PI/AAAAAAAAFrg/K8sJRH3hTTwyoVNwYNVIjgTfD-IrqHqowCKgB/s1600/DSC_9184.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="212" src="https://1.bp.blogspot.com/-5_2tA4v2oxM/V5Gd_z0I1PI/AAAAAAAAFrg/K8sJRH3hTTwyoVNwYNVIjgTfD-IrqHqowCKgB/s320/DSC_9184.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Yes, it's lumpy. Stay calm!</i></td></tr>
</tbody></table>
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<br /></div>
<div class="MsoNormal">
Once your sauce is mostly smooth, which takes about five minutes, add your fish, chicken or
shrimp. I used frozen fillets, so I
added them and put the lid on for about fifteen minutes, then I added the sweet
pepper. If you’re using fresh fish, or
chicken or shrimp, add it together with the sweet pepper.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
The fish is done when it's no longer translucent, and breaks
apart easily. Chicken is done when its flesh is firm and grainy, and shrimp are done when they turn pink and start to
curl. No translucency for any of these
proteins allowed!</div>
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<br /></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://3.bp.blogspot.com/-j4626jDSY1w/V5GeBNpP3tI/AAAAAAAAFrg/Zt1y3a0beM8DJyPi2fbEzQAzkWsETz28ACKgB/s1600/DSC_9186.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="265" src="https://3.bp.blogspot.com/-j4626jDSY1w/V5GeBNpP3tI/AAAAAAAAFrg/Zt1y3a0beM8DJyPi2fbEzQAzkWsETz28ACKgB/s400/DSC_9186.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Using a large shallow pan helps. See how smooth it got? It still has a few lumps but they dissolved after the fish went in.</i></td></tr>
</tbody></table>
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<br /></div>
<br />
<div class="MsoNormal">
Minutes before the protein is cooked, stir in the chopped
cilantro. Squeeze the lime over the
works and remove from heat. I served
this over coconut basmati rice, and at lunch with a <a href="http://cardamombliss.blogspot.ca/2016/07/minted-watermelon-salad.html" target="_blank">minted watermelonsalad</a>. Recipe for that is coming
soon. </div>
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<br /></div>
<div class="MsoNormal">
I'm not an expert when it comes to Thai curries, so I'm grateful to this easy but luscious recipe. Let me know how you like it.</div>
<div class="MsoNormal">
<br /></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://2.bp.blogspot.com/-VlUgFStt3lg/V5GeCyjCN4I/AAAAAAAAFrg/g_cgfOuRb2oFhFbwwTc6dlEJVXZI9GnbgCKgB/s1600/DSC_9192.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="444" src="https://2.bp.blogspot.com/-VlUgFStt3lg/V5GeCyjCN4I/AAAAAAAAFrg/g_cgfOuRb2oFhFbwwTc6dlEJVXZI9GnbgCKgB/s640/DSC_9192.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Yummmmmm!</i></td></tr>
</tbody></table>
<div class="MsoNormal">
<br /></div>
</div>
Mary Oxendale Spensleyhttp://www.blogger.com/profile/00922128146683859667noreply@blogger.com0tag:blogger.com,1999:blog-2349798317178960324.post-22195643867368800232016-05-15T17:15:00.001-06:002016-05-15T17:15:14.538-06:00Amazing Coconut, Rose and Vanilla Popsicles<div dir="ltr" style="text-align: left;" trbidi="on">
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<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://2.bp.blogspot.com/--uzbNUqXwuQ/Vzj8w4wQ0TI/AAAAAAAAFpE/9veL-c_4mGc4gFlKE_ynf9FlBcZZgIgQQCKgB/s1600/DSC_9165.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Amazing Coconut, Rose and Vanilla Popsicles" border="0" height="640" src="https://2.bp.blogspot.com/--uzbNUqXwuQ/Vzj8w4wQ0TI/AAAAAAAAFpE/9veL-c_4mGc4gFlKE_ynf9FlBcZZgIgQQCKgB/s640/DSC_9165.JPG" title="Amazing Coconut, Rose and Vanilla Popsicles" width="550" /></a></div>
<br />
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<br /></div>
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<br /></div>
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Who doesn’t love a popsicle on a sunny, hot afternoon? But why have one of those artificial chemical
concoctions when you can have one that is intensely delicious, and good for
you?</div>
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<br /></div>
<div class="MsoNormal">
These take less than five minutes to prepare, and freeze in
about three hours. </div>
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<br /></div>
<div class="MsoNormal">
Beautiful granddaughter, all of eleven, invented this recipe while I was puttering around the kitchen, focussed on making dinner. It wasn't till we tasted these the next afternoon that I realized how silly delicious these are! Sometimes homemade popsicles can taste a little bland, but these grab hold and shake you!</div>
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<br /></div>
<div class="MsoNormal">
1 can unsweetened coconut water</div>
<div class="MsoNormal">
1 capful real vanilla</div>
<div class="MsoNormal">
1 capful rose water</div>
<div class="MsoNormal">
Pieces of mango, fresh or frozen, enough for one per
popsicle</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Popsicle makers vary in size, so you need to fill a
measuring cup with water to two cups.
Pour the water into your popsicle maker to see exactly how much liquid yours requires. Ours are approximately 2
cups. Dump out the water and add vanilla
and rosewater to your measuring cup. </div>
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<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://2.bp.blogspot.com/-GvZKWJhpV3c/Vzj8u4i17wI/AAAAAAAAFpE/YszAymUxiUEOEafZTjGPngxivOCgf_PGwCKgB/s1600/DSC_9159.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="238" src="https://2.bp.blogspot.com/-GvZKWJhpV3c/Vzj8u4i17wI/AAAAAAAAFpE/YszAymUxiUEOEafZTjGPngxivOCgf_PGwCKgB/s320/DSC_9159.JPG" width="320" /></a></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Fill the measuring cup with coconut water,
almost to the same amount your popsicle maker holds. Stir.
Remember that the mango piece will displace the coconut water to an
extent.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Push a piece of mango into each popsicle hole. </div>
<div class="MsoNormal">
<br /></div>
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Pour the coconut water mix into the popsicle
maker and then place the sticks into position. </div>
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<br /></div>
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Freeze till solid, at least two maybe three hours.</div>
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<br /></div>
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Run the outside of the popsicle maker under hot water to
loosen however many popsicles you want.</div>
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<br /></div>
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Coconut water naturally contains some sodium, so these
popsicles have a lot of punch. The
flavour of the rose water will capture you, then the substantial hint of
sodium, then the coconut. By the time
your mouth arrives at the mango, it will have thawed into a juicy chunk, so that treat is awaiting
you as well.</div>
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<br /></div>
<br />
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Those artificially coloured and flavoured bits of chemicals can stay in the middle aisles in their queer liquid packs, while you drool over these delicious and healthy versions. Enjoy!</div>
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<br /></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-j84PPB7hMv4/Vzj8v8XyHPI/AAAAAAAAFpE/J8MWzsOkFQIrb09LCJkX7kessMF2Tn_QACKgB/s1600/DSC_9164.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="596" src="https://1.bp.blogspot.com/-j84PPB7hMv4/Vzj8v8XyHPI/AAAAAAAAFpE/J8MWzsOkFQIrb09LCJkX7kessMF2Tn_QACKgB/s640/DSC_9164.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>A child can make these!</i></td></tr>
</tbody></table>
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<br /></div>
</div>
Mary Oxendale Spensleyhttp://www.blogger.com/profile/00922128146683859667noreply@blogger.com3tag:blogger.com,1999:blog-2349798317178960324.post-63784383803552563222016-05-10T14:51:00.001-06:002016-05-10T15:04:33.706-06:00White Chocolate Besan Burfi<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://3.bp.blogspot.com/-DpIVOlni2eQ/VzI9fMErLlI/AAAAAAAAFnI/pbuBJXlLP34cJT4u7RsEu4Dqdcj4TTZugCKgB/s1600/DSC_9158.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="White Chocolate Besan Burfi" border="0" height="640" src="https://3.bp.blogspot.com/-DpIVOlni2eQ/VzI9fMErLlI/AAAAAAAAFnI/pbuBJXlLP34cJT4u7RsEu4Dqdcj4TTZugCKgB/s640/DSC_9158.JPG" title="White Chocolate Besan Burfi" width="570" /></a></div>
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<br /></div>
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Burfi is an easily made Indian sweet, something like fudge,
but a million times better. There
are no crystals of sugar to grate in your mouth, just a creamy smoothness that
will float you up to heaven. Although it
has an outrageous amount of butter, the other ingredients are reasonably
healthy, so the guilt factor is more than halved when comparing this sweet to
actual fudge, which is lacklustre in comparison.</div>
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<br /></div>
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This recipe takes less than half an hour to make, and
another couple of hours to chill in the fridge.
This amount makes about 48 pieces.
It is rich, very rich, so keep the pieces small. But just try to resist having more than one!<br />
<br /></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-SplcxznFn_M/VzI9ew6FI-I/AAAAAAAAFnI/IYm0zGyttoQN7da9_SkvaSN4R7bKgsdgACKgB/s1600/DSC_9156.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="193" src="https://1.bp.blogspot.com/-SplcxznFn_M/VzI9ew6FI-I/AAAAAAAAFnI/IYm0zGyttoQN7da9_SkvaSN4R7bKgsdgACKgB/s320/DSC_9156.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><br /></td></tr>
</tbody></table>
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<br />
1 cup butter</div>
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4 green cardamom pods</div>
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1 cup besan (chick pea) flour (available in Indian aisle of
big groceries, and Indian groceries)</div>
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1 tin (almost 2 cups) plain evaporated milk (not the sweet
stuff!)</div>
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1 ½ cups jaggery powder, or any available raw brown sugar</div>
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½ cup good quality white chocolate chunks</div>
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2 to 3 drops rosewater</div>
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<br /></div>
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¼ cup same white chocolate chunks and ¼ cup almonds for
topping</div>
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<br /></div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://4.bp.blogspot.com/-EW3c4DZr5DE/VzJHXsuCfEI/AAAAAAAAFnU/7YjX2WTcpxA4LeH2iFGpjYXUdFqhaoEGACKgB/s1600/DSC_9141.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="212" src="https://4.bp.blogspot.com/-EW3c4DZr5DE/VzJHXsuCfEI/AAAAAAAAFnU/7YjX2WTcpxA4LeH2iFGpjYXUdFqhaoEGACKgB/s320/DSC_9141.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Leave some identifiable chunks of almond and chocolate.</i></td></tr>
</tbody></table>
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Before starting to cook, put the topping ingredients into a
blender and whir to a combo of finely and fairly finely chopped. You still want to see some pieces of almond
and chocolate, and not have just an unidentifiable powder. Also line a 9x9 inch pan with parchment
paper. Have all of your ingredients
ready and on standby. Once you start
cooking, you must stay with the pot, so organization is critical here!</div>
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<br /></div>
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In a large, heavy pot, begin melting butter on medium
heat. This is the only point in the
recipe when you can turn aside and quickly perform the next step of husking and
grinding the cardamom pods. If you can’t
do it fast, do it before hand!</div>
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<br /></div>
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The pods must be ground to a fine powder. You can buy ground cardamom powder, but it
won’t taste as heavenly, so invest in a mortar and pestle if you don’t yet have
one. This recipe alone makes buying one
well worth it.</div>
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Add the cardamom powder to the butter and stir with a big
wooden spoon. At this point you could
slightly brown the butter for extra nutty flavour, but it’s not necessary.</div>
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</div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-2jgXnDnns2U/VzI9Y1uF9vI/AAAAAAAAFnI/s4t7-Z22FQogBcfa-Uvf5s-cIumgWuEcgCKgB/s1600/DSC_9146.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="212" src="https://1.bp.blogspot.com/-2jgXnDnns2U/VzI9Y1uF9vI/AAAAAAAAFnI/s4t7-Z22FQogBcfa-Uvf5s-cIumgWuEcgCKgB/s320/DSC_9146.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>When the milky besan thickens up, add sugar.</i></td></tr>
</tbody></table>
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Add the besan flour all at once and start stirring. This is the kind of recipe you can’t wander
away from, or the besan will scorch.
Cleaning scorched besan is a task, so focus! Keep stirring!</div>
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</div>
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The besan and butter mixture will slightly darken after
about five minutes of continuous stirring.
Add the tinned plain milk. Now
you really can’t wander off. You must
stay and stir till the mixture thickens, much like Jello pudding would do. Thick and bubbly. This will take another
three or four minutes.</div>
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<br /></div>
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Stir in the jaggery powder or raw sugar, whatever is on
hand. For one batch I used jaggery, for
several others I used the raw, organic coconut sugar sold at a certain giant
big box store. Stirring remains the
focus of the remainder of your time with this dessert. </div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://3.bp.blogspot.com/-StzBUEtRfww/VzI9ZwDOBdI/AAAAAAAAFnI/HNTe5RbPiIY_SBzsF6jKwIluGBL5Sd3sACKgB/s1600/DSC_9147.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="212" src="https://3.bp.blogspot.com/-StzBUEtRfww/VzI9ZwDOBdI/AAAAAAAAFnI/HNTe5RbPiIY_SBzsF6jKwIluGBL5Sd3sACKgB/s320/DSC_9147.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Not alive yet...</i></td></tr>
</tbody></table>
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<br /></div>
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After about seven minutes, the confection will start to feel
almost alive, clinging to the wooden spoon. You will see the butter just
beginning to separate. Keep stirring, till like in the famous <i>Frankenstein</i>
movie, you, as the creator, want to cry out “It’s alive!” The mass will become almost rubbery, and
determined to lovingly cling to your wooden spoon, cringing as it fears the
sides of the pot. Take it off the heat
and stir in the white chocolate and rosewater drops. The chocolate will melt and become invisible, but the taste and silkiness will remain.</div>
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.</div>
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Plop it into the parchment lined pan. It’s still very hot, so use a
knife or spatula to spread it. </div>
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Sprinkle
the white chocolate and almond pieces over the top and gingerly start pressing
the topping into the now warm burfi. As
you press the pieces into the top, you can smooth it out as much as you like.</div>
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<br /></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-e2GHM_UNcf4/VzI9dYF4PuI/AAAAAAAAFnI/xllL-XawaDsQPGZY3OcuwomdmrLZ_2A1wCKgB/s1600/DSC_9151.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="297" src="https://1.bp.blogspot.com/-e2GHM_UNcf4/VzI9dYF4PuI/AAAAAAAAFnI/xllL-XawaDsQPGZY3OcuwomdmrLZ_2A1wCKgB/s320/DSC_9151.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>"It's alive!!!"</i></td></tr>
</tbody></table>
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<br /></div>
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Refrigerate for a couple of hours, lift out by the
parchment, and slice into pretty pieces.</div>
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</div>
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<br /></div>
<br />
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The buttery smoothness, the flavourful silkiness, the
fragrant sweetness, oh my. Oh my. I’ll confess to eating entirely too much of
this, rationalizing all the while that it is made out of chick peas and raw,
organic sugar. Let's see if <i>you</i> can resist!</div>
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<br /></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://4.bp.blogspot.com/-PQhJfcjZ8yg/VzI9X0eKykI/AAAAAAAAFnI/ogh09ofcVhkovC-7NMbqmlmbwQgTVhGqQCKgB/s1600/DSC_9145.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="418" src="https://4.bp.blogspot.com/-PQhJfcjZ8yg/VzI9X0eKykI/AAAAAAAAFnI/ogh09ofcVhkovC-7NMbqmlmbwQgTVhGqQCKgB/s640/DSC_9145.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Cut into about 48 little pieces to discourage greediness. Ha! Go ahead and eat all of them.</i><br />
<i style="font-size: 12.8px;">Recipe adapted fromycooks.com/basan-ki-barfi</i><i style="font-size: 12.8px;"> </i></td></tr>
</tbody></table>
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<br /></div>
</div>
Mary Oxendale Spensleyhttp://www.blogger.com/profile/00922128146683859667noreply@blogger.com5tag:blogger.com,1999:blog-2349798317178960324.post-82682922910866710812016-04-25T18:20:00.000-06:002016-04-25T18:20:21.007-06:00Devilled Eggs<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://2.bp.blogspot.com/-qmysOBB5IKk/Vx6v5GK9CyI/AAAAAAAAFl0/hPRO10xjFsAiNRLGcy_JWvQqwTvgY3GLQCKgB/s1600/DSC_9134.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Devilled Eggs" border="0" height="424" src="https://2.bp.blogspot.com/-qmysOBB5IKk/Vx6v5GK9CyI/AAAAAAAAFl0/hPRO10xjFsAiNRLGcy_JWvQqwTvgY3GLQCKgB/s640/DSC_9134.JPG" title="Devilled Eggs" width="640" /></a></div>
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<br /></div>
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Nothing says summertime and picnics like devilled eggs. I’m sure this is a British invention. Who else would associate chilies with Satan? Even
so, they did come up with a fabulous way to deal with eggs, so there will be no
sniping at them for the time being.</div>
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<br /></div>
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This recipe is easy, if you don’t include the peeling. Avoid fresh eggs for this recipe, as the fresher
they are, the harder to peel. Keep them refrigerated
for a week or so, and they should be easier to manage. This recipe makes 20 halves,
with most people opting for two to three pieces, more if they’re really hungry.
It takes about 45 minutes, longer to chill.
</div>
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10 eggs</div>
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1/4 cup mayonnaise</div>
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½ teaspoon dried chilies, crushed or very finely diced fresh
Thai chili if you like spice</div>
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½ teaspoon dry mustard</div>
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1 tablespoon fresh dill, finely diced, or 1/2 teaspoon of dried dill if you must</div>
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¼ cup very finely diced red onion </div>
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¼ cup very finely
diced sweet red pepper</div>
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¼ cup plain yogurt</div>
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Salt, pepper, to taste-- 1/2 teaspoonful of sugar to taste, maximim </div>
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<br /></div>
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<br /></div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-tWwcu9AI_6o/Vx6v2RvOEAI/AAAAAAAAFl4/FrcAOyYkCNE_wDlTceSxffc7MSta24GawCKgB/s1600/DSC_9126.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="212" src="https://1.bp.blogspot.com/-tWwcu9AI_6o/Vx6v2RvOEAI/AAAAAAAAFl4/FrcAOyYkCNE_wDlTceSxffc7MSta24GawCKgB/s320/DSC_9126.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Dice onion and pepper as finely as possible</i></td></tr>
</tbody></table>
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<br /></div>
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½ teaspoon hot paprika to sprinkle on top,</div>
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A few sprigs of stemmed chopped parsley leaves sprinkled on
top, if you have it.</div>
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<br /></div>
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Place eggs in large pot cold water. Bring to a boil. Lower heat to simmer for 6 minutes.
</div>
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<br /></div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://4.bp.blogspot.com/-ZJd67FMBe7M/Vx6vyU8gY8I/AAAAAAAAFmA/kFEEE_7uu1sUiyurcvnHKtRwQvtn1od7gCKgB/s1600/DSC_9118.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="210" src="https://4.bp.blogspot.com/-ZJd67FMBe7M/Vx6vyU8gY8I/AAAAAAAAFmA/kFEEE_7uu1sUiyurcvnHKtRwQvtn1od7gCKgB/s320/DSC_9118.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Use an egg plate, if you can!</i></td></tr>
</tbody></table>
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Prepare a large bowl with ice cubes and some cold water, or have
cold water running at sink.</div>
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<br /></div>
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Remove one egg from hot water and place in ice and cold
water till cool enough to handle. </div>
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<br /></div>
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Peel
carefully, slice lengthwise to see if yolk is cooked. If it is, use a spider to remove all eggs
from hot water, slipping into ice and water, or just drain pot of hot water, and
place under tap running cold water.</div>
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<br /></div>
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Peeling the eggs is the hardest part of this recipe. Start
from broad end, crack gently and look for the membrane and air pocket. Slide your thumb onto the slippery shiny
white, under the membrane. Peel by
sliding thumb down and under shell and membrane, very carefully, to keep the
egg white intact. </div>
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<br /></div>
<div class="MsoNormal">
Slice lengthwise. (If any eggs should break, or get mangled, add
broken whites to yolk mix). </div>
<div class="MsoNormal">
Pop out yolks into large bowl. </div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://3.bp.blogspot.com/-FYSHJlYbny8/Vx6v1DV2JAI/AAAAAAAAFmA/AAspiUI1-J0G0aq77-D13IYlof21egACwCKgB/s1600/DSC_9120.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="212" src="https://3.bp.blogspot.com/-FYSHJlYbny8/Vx6v1DV2JAI/AAAAAAAAFmA/AAspiUI1-J0G0aq77-D13IYlof21egACwCKgB/s320/DSC_9120.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Use real mayonnaise, not any of that weird stuff <br />meant to save you a few pennies or calories. .</i></td></tr>
</tbody></table>
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<br /></div>
<div class="MsoNormal">
Add onion, red pepper, mayonnaise, dried
chillies, and dill. Mix till completely smooth.
Add plain yogurt, a tablespoon at a time, till mixture is smooth and
moist. (Use a potato masher or pastry cutter if necessary.) Add
salt and pepper to taste. You may add a little sugar at this point, or a bit more mustard, or chilli, it’s up to you. I like these spicy, but I do consider guests, especially
children.</div>
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<br /></div>
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Place eggs whites onto a serving tray. Either spoon in the filling or use a piping bag to fill each egg white with yolk
mixture. </div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Ha! I say that so smoothly.
I experimented with a piping bag, and chose
a tip that was too narrow. I gave up and
spooned the rest of the yolk into the whites, I'll confess.</div>
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</div>
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<br /></div>
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Sprinkle hot paprika sparingly over all, it’s just there for
the colour. Garnish with a little of the
parsely leaves for extra colour.</div>
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<br /></div>
<br />
<div class="MsoNormal">
Cover with plastic wrap and chill for at least an hour. Be careful to keep these well chilled until serving
time, and don’t leave them in a warm place for more than an hour. Hopefully they’ll be gobbled down in a hurry, so
everyone will be gloriously happy. </div>
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<br /></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://3.bp.blogspot.com/-nS_xpPqZb5A/Vx6v377AgpI/AAAAAAAAFmA/qsalYm8x17UgYiLmPk0WsdpSlQU415AmwCKgB/s1600/DSC_9133.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="424" src="https://3.bp.blogspot.com/-nS_xpPqZb5A/Vx6v377AgpI/AAAAAAAAFmA/qsalYm8x17UgYiLmPk0WsdpSlQU415AmwCKgB/s640/DSC_9133.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>They're delicious and gorgeous, but do keep them well chilled!</i></td></tr>
</tbody></table>
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<br /></div>
</div>
Mary Oxendale Spensleyhttp://www.blogger.com/profile/00922128146683859667noreply@blogger.com0tag:blogger.com,1999:blog-2349798317178960324.post-53901291480518263652016-04-15T16:06:00.001-06:002016-09-06T21:23:05.170-06:00Kefir Mango Lassi<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
</div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://2.bp.blogspot.com/-29IreyjmvSo/VxFYxch4LzI/AAAAAAAAFj4/VLRG4FuK4ugx7fZO_Hxbi2S_q9ZyLU94QCKgB/s1600/DSC_9076.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img alt="Kefir Mango Lassi" border="0" height="640" src="https://2.bp.blogspot.com/-29IreyjmvSo/VxFYxch4LzI/AAAAAAAAFj4/VLRG4FuK4ugx7fZO_Hxbi2S_q9ZyLU94QCKgB/s640/DSC_9076.JPG" title="Kefir Mango Lassi" width="424" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>My warm and sunny spot still has no flowers. This is Canada!</i></td></tr>
</tbody></table>
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Traditionally a lassi is made with plain yogurt, also known
as curd. But kefir is that much
healthier than yogurt. The pro-biotic
qualities are more intense, and they stay in the digestive system longer than
those of yogurt. The taste is somewhat
similar, but a bit more like a fresh, very mild cheese.</div>
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<br /></div>
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I’m giving two choices here.
You can buy your kefir, and make this lassi within minutes, or you can
make your kefir, which will take overnight. </div>
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<br /></div>
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Either way, the method is easy.
Whether you go commercial or home-made, you still need to start with a
good quality, plain commercial kefir. </div>
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Let’s focus on the mango lassi first! </div>
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<br /></div>
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This recipe makes 1 large serving or two smaller servings. You can multiply amounts for more people, up
to what your blender can manage.</div>
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1 ½ cups plain kefir</div>
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1 cup frozen mango chunks</div>
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1 banana</div>
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1 tablespoon jaggery (raw Indian sugar) (optional)</div>
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½ capful Kewda water (available in Indian groceries)</div>
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<br /></div>
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Put kefir then frozen mango into blender. In Canada, frozen mango chunks are relatively
inexpensive, saving money and time, though many people prefer to buy an entire
crate of mangoes at a certain big box store. I
don’t, because that many mangoes go bad on me before I get a chance to use
them, not to mention that mangoes are rather high calories, and eating a crate
of mangoes by myself in the time it takes to keep them fresh is a bad
idea. </div>
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<br /></div>
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Fresh mango is sweeter of course, but the banana adds enough
sweetness for me. Another tip is if you
have bananas on the cusp of being overly ripe, peel them and put them in a
ziplock bag in the freezer. They come in
very handy! You can skip the banana and
use the jaggery, or keep the banana and still add the jaggery, as you
please. </div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-SP5abs7GGsY/VxFYwj9dNrI/AAAAAAAAFj4/fGxzYj2ke_w8yMesXhnpMVikaJO6ZdqFgCKgB/s1600/DSC_9074.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://1.bp.blogspot.com/-SP5abs7GGsY/VxFYwj9dNrI/AAAAAAAAFj4/fGxzYj2ke_w8yMesXhnpMVikaJO6ZdqFgCKgB/s400/DSC_9074.JPG" width="265" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Run, don't walk, to get yourself some of this!</i></td></tr>
</tbody></table>
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Kewda water is my recent discovery. It tastes sunny and cheerful in a way that
reminds me of a yellow and pink toy carousel.
I can’t imagine why. It evokes
pleasant childhood memories, maybe a time at a fair, eating some long forgotten
child’s candy. Trust me, you can't get through your next summer without it!</div>
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Add the kewda water and buzz till the lassi is smooth. Serve in a pretty glass, preferably in a warm
spot. It will cool you down, establish
great pro-biotic activity in your belly, quench your thirst and make you very happy.</div>
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Now for the kefir directions. This recipe is my first in my new category<b>,
“growing it!”</b><br />
<b><br /></b>
<b><span style="color: blue;">(Here we have a September 6/2016 update! I'm using an easier way to make Kefir now. You see that little bottle shown down there? I wait till it's almost empty. I pour cold milk into it using a funnel. I cover it loosely with the cap. I leave it on the counter for about five hours on a warm day, longer on a chilly day. I'm so lazy I don't even strain the grains.)</span></b></div>
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If I don’t already have kefir starter, I buy a litre of good
quality, plain kefir. I use most of that in, guess what, mango lassis. When I’m down to the last three tablespoons or
so, I leave it on the counter for several hours, to wake up the pro-biotics. </div>
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<br /></div>
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The warmer the room, the quicker the entire process takes, so in
my case, I start this process in the evening so it’s done by morning.</div>
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3 tablespoons room temperature plain kefir</div>
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1 litre (less 3 tablespoons) milk</div>
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<br /></div>
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First, pour the milk into a very clean, wide pot with the
lid on. Turn the heat to medium high,
and watch carefully. As soon as it
starts to simmer, remove from heat and take off the lid. Set aside till it becomes just warm, not hot. Try a small spoonful on your wrist. If it’s too hot, it will murder the kefir
people. </div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://4.bp.blogspot.com/-dOElvvZbvq8/VxFYumVBlxI/AAAAAAAAFjI/MSy9KlanrUgI12IMHLhHFHy-I8AzFBSgQCKgB/s1600/DSC_9065.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://4.bp.blogspot.com/-dOElvvZbvq8/VxFYumVBlxI/AAAAAAAAFjI/MSy9KlanrUgI12IMHLhHFHy-I8AzFBSgQCKgB/s320/DSC_9065.JPG" width="212" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>You don't have to clean the bottle for the next batch.</i></td></tr>
</tbody></table>
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Canada is chilly much of the time, so I make a warm area by
turning on my oven while the milk is cooling.
It heats up to about 100 F in a few minutes, then I turn it off. I turn on the oven light to keep a steady
temperature in the oven overnight.</div>
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If necessary, use a clean funnel to pour the warmish milk
into the kefir. Give it a shake or stir,
and cover and place in a warm spot. I
put mine next to the oven light. If your area is already quite warm, check your kefir after about 5 hours. If it’s thick, it’s ready to be refrigerated.<br />
<br /></div>
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://4.bp.blogspot.com/-D_hZlevpGNA/VxFYvpt91dI/AAAAAAAAFj4/wKMd-n7r4WgqVnXsndt4I43U-4a1xPViQCKgB/s1600/DSC_9072.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="212" src="https://4.bp.blogspot.com/-D_hZlevpGNA/VxFYvpt91dI/AAAAAAAAFj4/wKMd-n7r4WgqVnXsndt4I43U-4a1xPViQCKgB/s320/DSC_9072.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Time to refrigerate when it's this thick.</i></td></tr>
</tbody></table>
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Occasionally, my area is extra warm, and the kefir overdoes itself.
It separates into whey and a very thick, ricotta like cheese substance. When
this happens I tend to panic, but the smell and taste of the thick part reassures
me it’s fine. Just shake it like mad to combine
the whey and kefir, best as possible. </div>
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<br />
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Remember to have lots of fresh milk on hand so that when you’re
down to your last three tablespoons of kefir you can start the process all over
again. It is so good that I’m not sure that
I’ll be bothering with yogurt ever again! Fermenting your own kefir will save you much money, and your own is that much healthier!</div>
</div>
Mary Oxendale Spensleyhttp://www.blogger.com/profile/00922128146683859667noreply@blogger.com3tag:blogger.com,1999:blog-2349798317178960324.post-66626027673310481582016-01-09T19:37:00.000-07:002016-01-09T19:37:14.885-07:00Spicy Popcorn, Home made!<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="http://3.bp.blogspot.com/-W7QljvjwrW0/VoteAgLXyfI/AAAAAAAAFg0/OGWHLmSSBF8/s1600/DSC_8896.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Spicy Popcorn, Homemade!" border="0" height="388" src="http://3.bp.blogspot.com/-W7QljvjwrW0/VoteAgLXyfI/AAAAAAAAFg0/OGWHLmSSBF8/s640/DSC_8896.JPG" title="Spicy Popcorn, Homemade!" width="640" /></a></div>
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You can buy a bag of pre-made popcorn, stuff it into your microwave,
and let it pop, but let’s face it. The smell
of it isn’t that pleasant, the taste not so great either, and queer chemicals abound.
It’s actually silly easy to make it from
scratch with healthy ingredients. A popcorn
popper and a microwave are the only gizmos you need, though I also use a garlic
slicer and a cheese grater to speed up the process.</div>
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<br /></div>
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This recipe takes about seven minutes, and makes a good amount
of popcorn for four people, or an extravagant amount for two, or an overwhelming
amount for one. If you want to go full vegan, skip the ghee or butter and use just olive oil, but only cook half and add the other half raw, for optimum health benefits.</div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-2R46voOn6F8/Votd6fN5WUI/AAAAAAAAFgI/DIpqP0I0mro/s1600/DSC_8886.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="149" src="http://2.bp.blogspot.com/-2R46voOn6F8/Votd6fN5WUI/AAAAAAAAFgI/DIpqP0I0mro/s320/DSC_8886.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>My garlic slicer makes this a snap!</i></td></tr>
</tbody></table>
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2 to 3 tablespoons ghee or good quality butter</div>
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1 to 3 fresh garlic cloves, sliced almost paper thin</div>
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½ or (to taste)teaspoon
dried chilies</div>
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1 teaspoon crushed oregano</div>
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¼ teaspoon salt</div>
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1 inch cube Parmesan cheese, grated</div>
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¼ cup best quality olive oil</div>
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¼ cup popcorn kernals, or fill machine to its limit</div>
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<br /></div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-831BfrjFpWI/Votd9_PtFvI/AAAAAAAAFgk/IHBmuRSrn1E/s1600/DSC_8894.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://3.bp.blogspot.com/-831BfrjFpWI/Votd9_PtFvI/AAAAAAAAFgk/IHBmuRSrn1E/s400/DSC_8894.JPG" width="245" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>My cheese grater makes this even easier.</i></td></tr>
</tbody></table>
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In a microwavable container, mix ghee, garlic and chilies. If you don’t have ghee, use a good quality butter.
Microwave for about one minute. Add the salt. It will bubble up a little. If the garlic is still white, microwave for another
15 seconds, so the garlic is a pale gold. Any darker would get bitter, but barely gold will
make for delicious garlic chips. </div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-jsQOqsD_7hI/Votd8urkqJI/AAAAAAAAFgc/eaEwLLAcoHY/s1600/DSC_8889.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="304" src="http://4.bp.blogspot.com/-jsQOqsD_7hI/Votd8urkqJI/AAAAAAAAFgc/eaEwLLAcoHY/s320/DSC_8889.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Garlic chips should be barely golden.</i></td></tr>
</tbody></table>
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<br /></div>
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While ghee is still very hot, put popcorn into popcorn maker
and start machine. As it’s beginning to pop,
add olive oil to the ghee. </div>
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<br /></div>
<div class="MsoNormal">
Dribble ghee mixture
over popcorn as it arrives in a bowl. Start
sprinkling in grated Parmesan. </div>
<div class="MsoNormal">
Continue to
dribble and sprinkle, and then stuff some popcorn directly into the oil container
and stir to get every last molecule of deliciousness back into the popcorn. Don’t waste a drop of that delicious topping.</div>
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<br /></div>
<br />
<div class="MsoNormal">
Eat right away. We like
this in front of a movie, preferably with a glass or two of nice, red wine. Lazy weekends are so heavenly. We sometimes don't even bother with dinner when we're having this.</div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-z-q2LZMkapI/Votd_d_EfCI/AAAAAAAAFgs/R1rsS9VnqXk/s1600/DSC_8895.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="424" src="http://4.bp.blogspot.com/-z-q2LZMkapI/Votd_d_EfCI/AAAAAAAAFgs/R1rsS9VnqXk/s640/DSC_8895.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>I use a maniac amount of popcorn to keep the oil levels down, but you shouldn't!</i></td></tr>
</tbody></table>
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</div>
Mary Oxendale Spensleyhttp://www.blogger.com/profile/00922128146683859667noreply@blogger.com0tag:blogger.com,1999:blog-2349798317178960324.post-61057909045813274202016-01-04T16:36:00.000-07:002016-01-04T16:36:20.162-07:00Herbal Lemon Tea from Scratch<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-g9QpOLQr1N8/Voq9-rP2t1I/AAAAAAAAFd0/cuK31s41kS4/s1600/DSC_8905.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Dehydrate your own organic lemons for a beautiful herbal lemon tea." border="0" height="572" src="http://3.bp.blogspot.com/-g9QpOLQr1N8/Voq9-rP2t1I/AAAAAAAAFd0/cuK31s41kS4/s640/DSC_8905.JPG" title="Dehydrate your own organic lemons for a beautiful herbal lemon tea." width="640" /></a></div>
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<br />
I love the fragrance of lemons, especially in the winter, when I can't get enough of them. But a package of Lemon Zinger Teabags has only 20 tea bags, and I knew I could make it better myself. A small bag of organic lemons later, I have enough to last me for a much longer stretch, and it cost me in the realm of about five dollars, much cheaper than the storebought version. And so much tastier! It's like drinking a cup of sunshine.<br />
<br />
I have the equipment that makes this easy: a mandolin and a food dehydrator. With this equipment, it takes about twenty minutes to slice and lay out the lemons, and about 24 hours for the dehydration to be complete. My dehydrator takes only about four lemons at a time, so I had to do this in two batches to get about 60 cups of strong lemon tea.<br />
<br />
6 organic lemons<br />
<br />
Wash the lemons well. Because lemons have a bumpy skin, they collect microbes, so give them a very good scrub and rinse. <br />
<br />
Patience and time will allow you to slice the lemons with a knife, and you could even dehydrate in the sun, I suppose, but the mandolin allowed me to slice the lemons quickly. Place the blade to cut slices about 1/8th of an inch thick. <br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-tAnDVbusU5c/Voq90zDx_TI/AAAAAAAAFc8/ZKLMFKdoKkk/s1600/DSC_8878.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="212" src="http://4.bp.blogspot.com/-tAnDVbusU5c/Voq90zDx_TI/AAAAAAAAFc8/ZKLMFKdoKkk/s320/DSC_8878.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>That's about 1/8 inch thick, maybe less.</i></td></tr>
</tbody></table>
Working one lemon at a time, be sure to scrape the extra juice into a handy bowl, so nothing is wasted. The lemon seeds usually slide away from the blade, so plucking them out isn't usually needed. Discard the seeds.<br />
<br />
Place the slices onto each level of the dehydrator. The lowest levels will be the hottest, so shuffling the trays from time to time is a good idea. The lemons will burn if left too long, so watch carefully. I plugged in my dehydrator in the late afternoon, and unplugged it before going to bed. <br />
<br />
The next morning I saw that the lemons in the top tray weren't fully dry, so I plugged it back in, and checked the bottom trays and shuffled again. Already, the bottom trays had darkened lemons, but just enough to caramelize the juices, improving the flavour and colour of the tea.<br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-5m16aD7zo6U/Voq99zeQD_I/AAAAAAAAFds/orYDJbau11k/s1600/DSC_8902.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="278" src="http://4.bp.blogspot.com/-5m16aD7zo6U/Voq99zeQD_I/AAAAAAAAFds/orYDJbau11k/s320/DSC_8902.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Just 3 slices will make a lovely cuppa!</i></td></tr>
</tbody></table>
For zero bitterness, you can break up the dried slices, keeping the fruit and discarding the peel, but a little bitterness is very healthy, according to Ayurvedic teachings. I tried the tea both with and without the peels, and prefer the peels.<br />
<br />
To make a cup of tea, place 3 small slices into a cup and pour in boiling water. The tea is steeped once the lemons sink and it smells gorgeous and takes on a pretty colour. Add a little honey if you like, but the lemons already have their own sugar, so I didn't add sweetener.<br />
<br />
Of course you can also add other herbs. I added a few leaves of home grown mint that I dehydrated in the fall, along with a few dried rose petals and buds. <br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-mB4JK7GU2Oo/Voq98vNDfwI/AAAAAAAAFdk/ILxsqAwebdo/s1600/DSC_8900.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="319" src="http://1.bp.blogspot.com/-mB4JK7GU2Oo/Voq98vNDfwI/AAAAAAAAFdk/ILxsqAwebdo/s320/DSC_8900.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>I got fancy here, adding dried mint and rose petals.</i></td></tr>
</tbody></table>
<br />
This post begins a new segment to my Indian cooking blog. Look for a new tab, <b>Big Projects! </b><br />
<br />
About a year and a half in, I realized that one day I would run out of recipes, and sure enough, I'm still cooking Indian cuisine 300 days out of the year, but I rarely dream up new recipes now. The new segment will be about long term culinary related projects, such as growing the herbs and vegetables, dehydrating them, fermenting teas, kefirs and vegetables, and so on. <br />
<br />
It's very difficult to find a good Holy Basil (Tulsi) tea in these parts, and last year I started the plants from seed, harvested them, dehydrated and made tea that could float you up to heaven. Alas, I gave away most of the plants in the spring, and my own supply was used up in a few weeks. <br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-TaoQhLQMc_Q/Vor9qldrEBI/AAAAAAAAFeU/nFRXs0BZmRk/s1600/DSC_8912.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="366" src="http://2.bp.blogspot.com/-TaoQhLQMc_Q/Vor9qldrEBI/AAAAAAAAFeU/nFRXs0BZmRk/s400/DSC_8912.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>A mix of broken lemon, rose petal, bud and mint tea.</i></td></tr>
</tbody></table>
I leave for India in the next little while, and will start many more Holy Basil seeds upon returning to Canada. I intend to grow a lot, realizing how amazing this tea tastes, and how healthy it is for you. I'll document the process in the new segment, <b>Big Projects</b>,<br />
<br />
As far as regular, make it today recipes go, I will continue to create, and I'm sure I'll discover new dishes in India in the next few weeks. I'll be visiting with at least one of the <a href="http://cardamombliss.blogspot.ca/2013/01/bebinka-goan-confection-something-like.html" target="_blank">Bebinka</a> ladies, my Beautiful Granddaughter's paternal grandmother, so who knows what I'll learn?<br />
<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-Jx8DMUJgWU4/Vor9Y-IlktI/AAAAAAAAFeE/FFqCGNMJQxg/s1600/DSC_8906.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="492" src="http://1.bp.blogspot.com/-Jx8DMUJgWU4/Vor9Y-IlktI/AAAAAAAAFeE/FFqCGNMJQxg/s640/DSC_8906.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>This jar alone will make about 35 cups of liquid sunshine! Second batch coming up tonight!</i></td></tr>
</tbody></table>
<br />
<br /></div>
Mary Oxendale Spensleyhttp://www.blogger.com/profile/00922128146683859667noreply@blogger.com0tag:blogger.com,1999:blog-2349798317178960324.post-4337772169347326142015-12-17T18:25:00.000-07:002015-12-17T18:25:20.137-07:00Most Christmassy Christmas Crack Ever! <div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="http://3.bp.blogspot.com/-dlVdK63E5kU/VnNXAND3fPI/AAAAAAAAFcE/7XL1-MG2iJY/s1600/DSC_8848-002.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Most Christmassy Christmas Crack Ever!" border="0" height="496" src="http://3.bp.blogspot.com/-dlVdK63E5kU/VnNXAND3fPI/AAAAAAAAFcE/7XL1-MG2iJY/s640/DSC_8848-002.JPG" title="Most Christmassy Christmas Crack Ever!" width="640" /></a></div>
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<br /></div>
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My only complaint against that delectable and very easy
sweet known as Christmas Crack is that it doesn’t especially taste like
Christmas. Talking about ways to get the
Christmas flavours, Beautiful Granddaughter and I hit on the same idea. We’ve invented Peppermint Christmas Crack. I do have a recipe for standard <a href="http://cardamombliss.blogspot.ca/2014/12/christmas-crack.html" target="_blank">Christmas Crack</a> if you'd prefer, but me, I like to flavour things up. </div>
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Because I've also used Graham crackers here, these are <i>slightly </i>more healthy, but you can't go cooking up and serving crack and consider yourself to be a wholesome person, can you?</div>
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The molten sugar stage is where you need to exercise
caution, so I would advise against children or tipsy types attempting this
recipe!</div>
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<br /></div>
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This recipe makes a full cookie sheet worth, and takes about
fifteen minutes to prepare, and needs at least an hour to cool in a chilly
spot. First, put your oven up to 350 F.</div>
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2 cups raw Organic cane sugar </div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-tE4ow4M_-SU/VnNWx1pAH-I/AAAAAAAAFbE/aXGuIy-viIo/s1600/DSC_8825-001.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="212" src="http://2.bp.blogspot.com/-tE4ow4M_-SU/VnNWx1pAH-I/AAAAAAAAFbE/aXGuIy-viIo/s320/DSC_8825-001.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Storebought culprits.</i></td></tr>
</tbody></table>
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1 ¼ cups butter</div>
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2 peppermint candy canes (crushed to make about 2
tablespoons)</div>
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<br /></div>
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1 sleeve Graham crackers</div>
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1 Dairy Milk Mint Chocolate bar (100 gram)</div>
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20 Candycane kisses</div>
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1 cup chocolate chips</div>
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¼ teaspoon freshly ground peppercorns (optional)</div>
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<br /></div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/--aBgbjL9f1g/VnNWu8t90CI/AAAAAAAAFa0/EFMlEkeqzQc/s1600/DSC_8820-001.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="301" src="http://2.bp.blogspot.com/--aBgbjL9f1g/VnNWu8t90CI/AAAAAAAAFa0/EFMlEkeqzQc/s320/DSC_8820-001.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Crush with a pestle, including peppercorns if you like.</i></td></tr>
</tbody></table>
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First, I stole a couple of peppermint candy canes from the
Christmas tree. I put them in a mortar
that already had a bit of ground black pepper in it, and crushed the canes. You can skip the pepper option if you
like. Set aside.</div>
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Combine sugar and butter in a deep pot and put onto medium
high. Stir so sugar doesn’t burn before
butter has a chance to melt. Meanwhile,
line a cookie sheet with parchment, and place graham crackers evenly spaced
over the sheet.</div>
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Stir the sugar
occasionally, letting the mix melt and then boil for about three minutes. Sprinkle in half the crushed candy canes and
pour evenly over the crackers. Careful,
molten sugar is not your friend unless you pour cautiously and let it cool down
before you dream of touching it.</div>
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Place in preheated 350 F oven for about ten minutes. Set your timer to 8 minutes to be on the safe
side.</div>
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Chop the mint chocolate and candy cane kisses, and have the
chocolate chips and crushed peppermint on standby.</div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-5SWW8Z4lKcc/VnNW1XGmX0I/AAAAAAAAFbU/NC2PqHETnTw/s1600/DSC_8829-001.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="212" src="http://2.bp.blogspot.com/-5SWW8Z4lKcc/VnNW1XGmX0I/AAAAAAAAFbU/NC2PqHETnTw/s320/DSC_8829-001.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>I forgot to mention the kisses had to be peeled!</i></td></tr>
</tbody></table>
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Remove the cookie tray from the oven when everything is
bubbling and dark golden. Put it
somewhere stable and safe. Sprinkle the chopped
chocolate , kisses, remaining crushed candy canes, and chocolate chips. Move fast so you get it done while the sugar is
still molten.</div>
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<br /></div>
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Let sit for about two minutes. Take a spreading knife and smooth and swirl the
chocolate and kisses.</div>
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Set somewhere to cool. (To give an idea of how chilly it’s getting around
here, the floor of my pantry had these completely chilled in about an hour. Not bad—molten hot to refrigerator cold in an hour,
using no electricity. Sheesh…) </div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-b9L4vSAYroA/VnNW5usp7EI/AAAAAAAAFbk/wPiwPJgMvuQ/s1600/DSC_8832-001.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="212" src="http://2.bp.blogspot.com/-b9L4vSAYroA/VnNW5usp7EI/AAAAAAAAFbk/wPiwPJgMvuQ/s320/DSC_8832-001.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Smooth and swirl to get a pretty effect.</i></td></tr>
</tbody></table>
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Once the chocolate and toffee has solidified, crack it up and
serve to the wanton. </div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-SKJUDkRAsCc/VnNXBdnqaKI/AAAAAAAAFcM/WHgu7VpNiZk/s1600/DSC_8849-001.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="174" src="http://3.bp.blogspot.com/-SKJUDkRAsCc/VnNXBdnqaKI/AAAAAAAAFcM/WHgu7VpNiZk/s640/DSC_8849-001.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>I tossed in some of my<a href="http://cardamombliss.blogspot.ca/2013/01/glorified-candied-ginger.html" target="_blank"> Glorified Candied Ginger</a> for serving tonight.</i></td></tr>
</tbody></table>
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Mary Oxendale Spensleyhttp://www.blogger.com/profile/00922128146683859667noreply@blogger.com0tag:blogger.com,1999:blog-2349798317178960324.post-91110206518863982062015-09-21T17:13:00.001-06:002015-09-23T16:27:50.178-06:00Cardamom Cookies<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="http://3.bp.blogspot.com/-SREC0BtQIEg/VgCDCVIUV3I/AAAAAAAAFZ0/slJVj1lI9K0/s1600/DSC_8800.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Cardamom Cookies" border="0" height="502" src="http://3.bp.blogspot.com/-SREC0BtQIEg/VgCDCVIUV3I/AAAAAAAAFZ0/slJVj1lI9K0/s640/DSC_8800.JPG" title="Cardamom Cookies" width="640" /></a></div>
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These are quiet, well behaved cookies, especially nice with
a cup of tea on a cold and cloudy afternoon, when you can’t bear too much
excitement, or guilt. Whole wheat,
ground oats, raw sugar, they really aren’t that bad for you. Comforting cookies, they are.</div>
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This recipe makes about two and a half dozen cookies, and
take less than an hour from start to nibbling, unless you need to chill the
dough if your kitchen is too warm.
(Mine wasn’t.) Set your oven to 350 F.</div>
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-ci6OgrFROZQ/VgCC7g8hn8I/AAAAAAAAFZE/RHFwzqmHHCo/s1600/DSC_8789.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="212" src="http://4.bp.blogspot.com/-ci6OgrFROZQ/VgCC7g8hn8I/AAAAAAAAFZE/RHFwzqmHHCo/s320/DSC_8789.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>I used raw honey and raw organic sugar.</i></td></tr>
</tbody></table>
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½ cup (rounded) raw natural oats</div>
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6 green cardamom pods, husks removed</div>
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2 ½ cups whole wheat flour</div>
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½ teaspoon Kosher salt</div>
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1 teaspoon baking soda</div>
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10 grates fresh black pepper corns</div>
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1 cup soft butter</div>
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¾ cup raw sugar</div>
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2 tablespoons honey</div>
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1 tablespoon vanilla</div>
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2 tablespoons milk (optional)</div>
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Extra flour for rolling </div>
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<br /></div>
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You want to have a slightly heaping half cup of raw natural
oats, the least processed you can get.
Toss the oats and cardamom in the blender and whiz till the oatmeal is
like a grainy flour and the cardamom is well combined. In a medium size bowl, blend oats, cardamom,
flour, salt, baking soda, and ground pepper.
Stirring with a fork or spoon will do. Set
aside. </div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-Y8D8k2eWDbg/VgCC9152JrI/AAAAAAAAFZQ/jzNnGKJwdGY/s1600/DSC_8790.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="212" src="http://2.bp.blogspot.com/-Y8D8k2eWDbg/VgCC9152JrI/AAAAAAAAFZQ/jzNnGKJwdGY/s320/DSC_8790.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Stir together dry ingredients.</i></td></tr>
</tbody></table>
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In an electric mixer bowl, combine butter, raw sugar and
honey. Beat on medium high speed till
light and fluffy. Dial
the speed back to low, and slowly begin adding the dry mixture. Once all the dry mixture is added, pour in
the vanilla but keep beating. My flour
may have been overly dry, because I needed to add some milk at this point. If your dough is crumbly, and not something
you could press with a rolling pin, add a tablespoon of milk. Continue to beat. If you need the next bit of milk, use
it. Once the dough gathers itself onto
the beater, it’s ready. Divide the dough into two balls. If your kitchen is quite warm, and you fear the dough is too soft, wrap it and refrigerate for about twenty minutes.</div>
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-TwBsnDFFSJk/VgCC_pAMtII/AAAAAAAAFZg/ENPdaFlgQkU/s1600/DSC_8793.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="231" src="http://2.bp.blogspot.com/-TwBsnDFFSJk/VgCC_pAMtII/AAAAAAAAFZg/ENPdaFlgQkU/s320/DSC_8793.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Bake till bottoms are a golden brown.</i></td></tr>
</tbody></table>
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Sprinkle flour on a rolling surface, and onto a rolling
pin. Roll out one ball at a time into a large oval, about an eighth of an inch thick. You could use the rim of a glass to cut out
the dough, but I used a fancy cookie cutter. </div>
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Place on an ungreased cookie sheet, about a half inch apart. Poke with a fork three or four times. Bake for four minutes, turn sheet 90 degrees,
then bake another four minutes, till bottoms are golden. Let sit
a couple of minutes, then lift with a spatula onto a rack till cool enough to
eat. </div>
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<br /></div>
<br />
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I prefer these as quiet little cookies, but if you need more
excitement, or can bear the guilt, go ahead and double them up with a nice
filling. For company I used Nutella in
some, and Speculoos Cookie Butter in others.
They’d be awfully nice packed with ice-cream in the middle too. No? How
about a bit of honey, then?</div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-UV_Ccd6xH1k/VgCDEHEhR7I/AAAAAAAAFaA/OJPKddMPiOE/s1600/DSC_8806.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Nutella or Speculoos Cookie Butter in the middle..." border="0" height="436" src="http://2.bp.blogspot.com/-UV_Ccd6xH1k/VgCDEHEhR7I/AAAAAAAAFaA/OJPKddMPiOE/s640/DSC_8806.JPG" title="Nutella or Speculoos Cookie Butter in the middle..." width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Well behaved and modest, or outrageously calorie packed, it's up to you.</i></td></tr>
</tbody></table>
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Mary Oxendale Spensleyhttp://www.blogger.com/profile/00922128146683859667noreply@blogger.com0tag:blogger.com,1999:blog-2349798317178960324.post-69674953012075336182015-08-16T13:34:00.001-06:002015-08-16T23:33:38.711-06:00Baked Beans from Scratch<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="http://3.bp.blogspot.com/-c3T7CODpC-U/VdDgtuYvs7I/AAAAAAAAFWY/J3wtZzeml9w/s1600/DSC_8674.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Baked Beans from Scratch" border="0" height="640" src="http://3.bp.blogspot.com/-c3T7CODpC-U/VdDgtuYvs7I/AAAAAAAAFWY/J3wtZzeml9w/s640/DSC_8674.JPG" title="Baked Beans from Scratch" width="632" /></a></div>
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<span style="font-family: "Arial","sans-serif";">Here in
Calgary, Alberta, home of the cowboy, barbecues feature grilled meat and baked
beans, all to be eaten outdoors. It’s a tradition. Baked beans from scratch take about 20 hours,
including soaking time, about an hour of prep time, and hours of cooking
time. Most people open large cans of
pork and beans and pour them into rustic looking containers. But if you have the time, 'from scratch' outshine the canned variety by many country miles.<o:p></o:p></span></div>
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<span style="font-family: "Arial","sans-serif";">For our Barber-Cue
(big back yard party for Barbershop singers and fans), I start from
scratch. I wouldn’t normally go to this
trouble, but for large numbers of people, and on a yearly basis, it’s a
necessary luxury. By the time I’m eating
the last bean, I’m telling myself I must make them more often, and maybe this
year I will. They are that good!<o:p></o:p></span></div>
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<span style="font-family: "Arial","sans-serif";">This recipe
makes a huge vat of baked beans, and if you have left overs, they freeze
well. Just be sure to add lots of extra
water when reheating them, so they remain saucy.<o:p></o:p></span></div>
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<span style="font-family: "Arial","sans-serif";"><br /></span></div>
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<span style="font-family: "Arial","sans-serif";"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: "Arial","sans-serif";">900 to 1300 grams
dried navy beans (depending on how much you want)<o:p></o:p></span></div>
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<span style="font-family: "Arial","sans-serif";">Water to
cover<o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal">
<span style="font-family: "Arial","sans-serif";">3 tablespoons
healthy oil such as olive or canola<o:p></o:p></span></div>
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<span style="font-family: "Arial","sans-serif";">2 red onions,
diced<o:p></o:p></span></div>
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<span style="font-family: "Arial","sans-serif";">6 cloves
fresh garlic, chopped<o:p></o:p></span></div>
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<span style="font-family: "Arial","sans-serif";">4 teaspoons dried
and crumbled oregano<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Arial","sans-serif";">2 teaspoons dried
and crumbled thyme<o:p></o:p></span></div>
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<span style="font-family: "Arial","sans-serif";">1 teaspoon
dried chili pepper flakes (more for a spice loving crowd)<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Arial","sans-serif";">20 grates
fresh black pepper<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Arial","sans-serif";">4 tablespoons
jaggery powder (or brown sugar)<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Arial","sans-serif";">2 tablespoons
hot mustard powder<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Arial","sans-serif";">3 tablespoons
Hungarian (sweet) paprika powder<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Arial","sans-serif";">796 ml can
tomatoes<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Arial","sans-serif";">4 tablespoons
apple cider vinegar (more to taste, later)<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Arial","sans-serif";">1 cup maple
syrup<o:p></o:p></span></div>
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<span style="font-family: "Arial","sans-serif";">3 cups
pre-cooked bacon (keep your kitchen cleaner by purchasing it ready-cooked!)<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Arial","sans-serif";">1 bottle
porter beer<o:p></o:p></span></div>
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<br /></div>
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<span style="font-family: "Arial","sans-serif";">Additional salt,
cider vinegar and maple syrup to taste<o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal">
<span style="font-family: "Arial","sans-serif";">I’ve given a variation
of amount of beans here, but the other ingredients remain the same. </span><span style="font-family: Arial, sans-serif;">In fact, if I weren’t feeding so many people, I
would have gone with just 900 grams of beans.</span></div>
<div class="MsoNormal">
<span style="font-family: "Arial","sans-serif";"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: "Arial","sans-serif";">Soak the
beans overnight. Be sure to add much
more water than beans, as they swell.
Early next morning, around 8 am or so, drain and rinse the beans. I used a slow cooker, so I added enough water
to cover the beans, put the lid on, and set the machine to ‘high’.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Arial","sans-serif";">The beans must
be left alone to cook. Don’t add any salt
now as it will prevent them from cooking properly.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Arial","sans-serif";"><br /></span></div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-4Eiw5KeWetw/Vc4kaNHHRpI/AAAAAAAAFTc/avFsV4QHRMM/s1600/DSC_8657.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="212" src="http://3.bp.blogspot.com/-4Eiw5KeWetw/Vc4kaNHHRpI/AAAAAAAAFTc/avFsV4QHRMM/s320/DSC_8657.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Slow cooker takes time, but reduces effort! </i></td></tr>
</tbody></table>
<div class="MsoNormal">
<span style="font-family: "Arial","sans-serif";">Around noon,
I started the onions and spices. In a
large pan, add oil and turn heat to medium high. Add the onions, stirring, and lower heat to
medium. Cook till all are transparent,
and most are browned. This is an
important step for good flavour.
Obey! </span></div>
<div class="MsoNormal">
<span style="font-family: "Arial","sans-serif";"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: "Arial","sans-serif";">Add garlic and stir. Fry for a minute or two, then add oregano,
thyme, chili flakes, black pepper and jaggery. (What those cowboys don’t know,
won’t hurt em,) or brown sugar, sigh, if you must. Stir well.
Then add the mustard and paprika powders. Stir again. </span></div>
<div class="MsoNormal">
<span style="font-family: "Arial","sans-serif";"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: "Arial","sans-serif";">By now the onion mix will be nicely browned, especially with the
addition of the sweet jaggery or sugar. <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Arial","sans-serif";"></span><br />
<span style="font-family: "Arial","sans-serif";"></span></div>
<div class="MsoNormal">
<span style="font-family: "Arial","sans-serif";"></span><br />
<span style="font-family: "Arial","sans-serif";"></span></div>
<div class="MsoNormal">
<span style="font-family: "Arial","sans-serif";">Check out the
beans. They should be tender. If there is liquid to spare, remove it
now. Push a cup into the crock and scoop
out available liquid and discard. <table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-GU3V7fVJ5KU/Vc4kc29wzbI/AAAAAAAAFTo/76qz9MA14NQ/s1600/DSC_8658.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="265" src="http://4.bp.blogspot.com/-GU3V7fVJ5KU/Vc4kc29wzbI/AAAAAAAAFTo/76qz9MA14NQ/s400/DSC_8658.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Gently fry the spices to release their flavours.</i></td></tr>
</tbody></table>
Add
the cooked onion mix but put the onion pan back on the heat. Drain the tomato liquid into the onion pan to
deglaze it, then add that to the bean crock.
Break the tomatoes up and add to the beans, along with the vinegar,
maple syrup, bacon and beer. (I didn’t
have room for it all, so I reserved some of the bacon so I could add it later,
when more of the liquid had reduced.) <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Arial","sans-serif";"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: "Arial","sans-serif";"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: "Arial","sans-serif";">Cowboys in
these parts swear that beans must be accompanied by pork, as the pork fat
combines with the beans to make a complete protein. Maybe that isn’t true, but the flavours do work,
despite my usual hesitation to use pork.
Bacon is very salty, so hold off on adding any of that till you’re very sure
it’s needed.</span></div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-p2NuE7Fsm-M/Vc4keesC0kI/AAAAAAAAFT0/gx7g_PgFXMs/s1600/DSC_8662.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="265" src="http://2.bp.blogspot.com/-p2NuE7Fsm-M/Vc4keesC0kI/AAAAAAAAFT0/gx7g_PgFXMs/s400/DSC_8662.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Cross your fingers you have enough room! Save some bacon for later if not.</i></td></tr>
</tbody></table>
<div class="MsoNormal">
<span style="font-family: "Arial","sans-serif";">Put the lid
back on to bring the temperature up again, but once everything is simmering
again, turn the lid so extra liquid can reduce. Continue to cook for another five hours or
so, stirring and tasting from time to time.
Adjust for salt, vinegar and possibly maple syrup or jaggery. <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Arial","sans-serif";"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: "Arial","sans-serif";"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: "Arial","sans-serif";">Because I
like a lot of heat, and this is a conservative Calgarian crowd, I kept a bottle
of naturally fermented Seabuckthorn Hot Sauce handy. If you can’t find it, google it to see if you
can get it by mail order. I think it’s a
Calgary specialty, and yes Seabuckthorn is that thorny silver and orange shrub
the city plants to discourage people from living in the shrubbery along
freeways. This local berry makes a
magnificent hot sauce for a traditional Calgary barbecue feast!<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Arial","sans-serif";"><br /></span></div>
<br />
<div class="MsoNormal">
<span style="font-family: "Arial","sans-serif";">Grilled steak,
pork, fish, sausages, you name it, were grilled outdoors at the barbecues, and a
huge table groaned with potluck savoury dishes, along with my beans and baked potatoes.
Another table held my <a href="http://cardamombliss.blogspot.ca/2015/08/creme-de-la-creme-caramel-custard.html" target="_blank">Crème de la Crème Caramel Custard Squared</a>, <a href="http://www.cardamombliss.blogspot.ca/2014/08/nutella-trifle.html" target="_blank">Nutella Trifle </a>and very many gorgeous potluck sweets, from crisps to cakes to pies. Oh my! The singing was great and the companionship even
better! I'm already looking forward to next year!<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Arial","sans-serif";"><br /></span></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-5a5wUKFE6gQ/Vc4kjob1QkI/AAAAAAAAFUg/KyV8T-1vl6E/s1600/DSC_8675.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="326" src="http://1.bp.blogspot.com/-5a5wUKFE6gQ/Vc4kjob1QkI/AAAAAAAAFUg/KyV8T-1vl6E/s640/DSC_8675.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>I ate the leftovers for breakfast, with toast and lots of Seabuckthorn Hot Sauce, I confess.</i></td></tr>
</tbody></table>
<div class="MsoNormal">
<span style="font-family: "Arial","sans-serif";"><br /></span></div>
</div>
Mary Oxendale Spensleyhttp://www.blogger.com/profile/00922128146683859667noreply@blogger.com0tag:blogger.com,1999:blog-2349798317178960324.post-89912282986631936902015-08-14T13:30:00.001-06:002015-08-14T13:39:06.563-06:00Crème de la Crème Caramel Custard Squared!<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-EhsSpznkpZQ/Vc5BdyNPP1I/AAAAAAAAFVg/teLXw29kzgo/s1600/DSC_8682.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Creme de la Creme Caramel Custard Squared" border="0" height="424" src="http://3.bp.blogspot.com/-EhsSpznkpZQ/Vc5BdyNPP1I/AAAAAAAAFVg/teLXw29kzgo/s640/DSC_8682.JPG" title="Creme de la Creme Caramel Custard Squared" width="640" /></a></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Arial","sans-serif";">Crème Caramel
is my all time favourite dessert, but the recipe that inspired this went
beyond. Thus the clever blogger called it Crème de la Crème Caramel, which
grabbed my attention fast. Determined to
make it for a big party the next day, I tossed and turned instead of slept,
unable to get that twinkling notion out of my noggin that it could be pushed
further. By morning I knew what had to
be done. <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Arial","sans-serif";"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: "Arial","sans-serif";">Crème Caramel
is usually a vanilla egg custard surrounded in a clear caramel syrup, but since
her recipe called for a tin of sweetened condensed milk, I realized the custard
itself had to be caramelized, thus my recipe is <a href="http://www.celebrationinmykitchen.com/cregraveme-de-la-cregraveme-caramel/creme-de-la-creme-caramel" target="_blank">Jessie D’Souza’s</a>
“squared”. </span></div>
<div class="MsoNormal">
<span style="font-family: "Arial","sans-serif";"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, sans-serif;">(Sorry
Jessie, I am unable to follow a recipe without fiddling with it somehow,
although I did manage your syrup recipe without changes.)</span><span style="font-family: Arial, sans-serif;"> </span></div>
<div class="MsoNormal">
<span style="font-family: "Arial","sans-serif";"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: "Arial","sans-serif";">This is an
intensely rich and sweet dessert that needs to be started in the morning, to be ready for the evening. Don't worry, it needs to be set aside at several stages, so you won't be hovering over it all day. <table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-DtPQFb79g48/Vc4kgEFwPAI/AAAAAAAAFUI/C3a4qcFmIqE/s1600/DSC_8672.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="265" src="http://3.bp.blogspot.com/-DtPQFb79g48/Vc4kgEFwPAI/AAAAAAAAFUI/C3a4qcFmIqE/s400/DSC_8672.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>I sliced it into small squares to discourage gluttony.</i></td></tr>
</tbody></table>
</span></div>
<div class="MsoNormal">
<span style="font-family: "Arial","sans-serif";"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: "Arial","sans-serif";">A
little goes a very long way, so I sliced mine into small squares, for a party
of 52 people. Yet I have a little left
over to serve for a dinner party tonight!
Luckily not everyone chose a piece, since they were competing with my
<a href="http://www.cardamombliss.blogspot.ca/2014/08/nutella-trifle.html" target="_blank">Nutella Banana Trifle</a>, at least three cakes, many pies, squares, and several
fruit crisps. Not to mention a variety
of fruit salads. </span></div>
<div class="MsoNormal">
<span style="font-family: "Arial","sans-serif";"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: "Arial","sans-serif";">(The party is also a
pot luck, so I usually make two desserts and a vegetable and a giant vat of
Baked Beans. Recipe for beans coming
soon.)<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Arial","sans-serif";"><br /></span></div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-R-1tnNHbN9Q/Vc4kQ3JieGI/AAAAAAAAFSU/S_2mtmG2IGI/s1600/DSC_8646.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="222" src="http://2.bp.blogspot.com/-R-1tnNHbN9Q/Vc4kQ3JieGI/AAAAAAAAFSU/S_2mtmG2IGI/s320/DSC_8646.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Simmer the condensed milk then start scraping.</i></td></tr>
</tbody></table>
<div class="MsoNormal">
<span style="font-family: "Arial","sans-serif";">If I had
thought of this caramel variation the day before, I would have made the caramel syrup
the easy way. In a very large pot of boiling water, add as many 300 mm cans
of sweetened condensed milk as will fit. </span></div>
<div class="MsoNormal">
<span style="font-family: "Arial","sans-serif";"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: "Arial","sans-serif";">Adding extra boiling water from the kettle from time to time, simmer the
cans, fully submerged, for about six hours.
Turn off heat and do not touch.
You must keep the cans fully submerged the entire time, and you must
leave them alone till the water in the pot is cool and all the cans are cool to
the touch. Otherwise you will have a bad accident involving ambulances and a crew to scrub your kitchen ceiling clean. Follow the rules when making this stuff!<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Arial","sans-serif";"></span><br />
<span style="font-family: "Arial","sans-serif";"></span></div>
<div class="MsoNormal">
<span style="font-family: "Arial","sans-serif";">You need only
one can of this sweet elixir for this recipe, but you can store the rest of the
cans in your pantry. Just be sure to
mark them as ‘caramelized’. They will
last this way for years. Instant
deliciousness in tin cans! <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Arial","sans-serif";"></span><br />
<span style="font-family: "Arial","sans-serif";"></span></div>
<div class="MsoNormal">
<span style="font-family: "Arial","sans-serif";">Of course I
didn’t think of ‘squaring’ this recipe till the morning of the party, so I had
to think fast. This method takes less time, but more effort. <table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-B5Jn-X7z_iw/Vc4kS_U9c3I/AAAAAAAAFSg/EXRrXHE5vys/s1600/DSC_8649.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="216" src="http://1.bp.blogspot.com/-B5Jn-X7z_iw/Vc4kS_U9c3I/AAAAAAAAFSg/EXRrXHE5vys/s400/DSC_8649.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Scrape up the caramel bits and mix well.</i></td></tr>
</tbody></table>
<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Arial","sans-serif";"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: "Arial","sans-serif";">Pour 1 300 mm
can of sweetened condensed milk into a large flat bottomed pan. Turn the heat on to medium, and bring to a
simmer. Using a silicone spatula, stir
from time to time to scrape up the caramel.
It will get stringy and bumpy, but be brave. It will caramelize in a lumpy manner in about
ten minutes.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Arial","sans-serif";"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: "Arial","sans-serif";"><b>The Custard</b><o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Arial","sans-serif";"><b><br /></b></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, sans-serif;">300 mls condensed sweet milk (lumpy and quickly caramelized or boiled in a can)</span></div>
<div class="MsoNormal">
<span style="font-family: "Arial","sans-serif";">1 ½ cups milk
(2% at the lowest, preferably whole milk)<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Arial","sans-serif";">2 tablespoons
heavy cream (optional)<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Arial","sans-serif";">1 teaspoon good
vanilla<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Arial","sans-serif";">5 eggs<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Arial","sans-serif";">1 teaspoon
freshly scraped orange rind or good quality orange marmalade <o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Arial","sans-serif";">If you
caramelize the condensed milk the day before, you can easily stir it into a big
bowl with the milk. Because I
frantically created a lumpy ‘instant’ version, I added the milk directly to my
molten lumps. The milk hissed and the
lumps crackled and congealed. </span></div>
<div class="MsoNormal">
<span style="font-family: Arial, sans-serif;"><br /></span><span style="font-family: "Arial","sans-serif";"><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-KtZqe6M2DSk/Vc4kUDqZ0DI/AAAAAAAAFSs/oc8YzYtEFuY/s1600/DSC_8650.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="212" src="http://1.bp.blogspot.com/-KtZqe6M2DSk/Vc4kUDqZ0DI/AAAAAAAAFSs/oc8YzYtEFuY/s320/DSC_8650.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Eventually the caramel dissolves into smaller bits than these.</i></td></tr>
</tbody></table>
</span></div>
<div class="MsoNormal">
<span style="font-family: "Arial","sans-serif";"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: "Arial","sans-serif";">Knowing
I’d lost some moisture what with all the evaporation, I added the optional heavy cream. (Heavy cream is always delicious in an egg
custard.) I put a lid on it, and set it aside for two hours. Time will make the
caramel lumps dissolve into the milk, along with the occasional stir from the
spatula. The rest of the custard
preparation has to wait till the milk is cool and the lumps are largely
dissolved. This is a good time to get on
to the syrup.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Arial","sans-serif";"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: "Arial","sans-serif";"><b>The Syrup</b><o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Arial","sans-serif";"><b><br /></b></span></div>
<div class="MsoNormal">
<span style="font-family: "Arial","sans-serif";">1 cup water<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Arial","sans-serif";">½ cup white
sugar<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Arial","sans-serif";"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: "Arial","sans-serif";">Mix the water
and sugar in a pan and place on medium heat.
From time to time, swirl the liquid around in the pan. Don’t stir because the spoon or spatula can
bring unwanted crystals into the liquid.
In about ten minutes, the mixture will begin to darken. Once it smells amazing and it’s distinctively
gold, remove from heat. It will continue
to cook a little, so don’t wait till it’s dark brown, or it will taste too
bitter. I like a little bitterness, but
go cautiously here. <table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-zaHnziIB86I/Vc4kVYGRTWI/AAAAAAAAFS4/kGgDFYysz8k/s1600/DSC_8651.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="212" src="http://4.bp.blogspot.com/-zaHnziIB86I/Vc4kVYGRTWI/AAAAAAAAFS4/kGgDFYysz8k/s320/DSC_8651.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>The syrup will harden into a glaze.</i></td></tr>
</tbody></table>
<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Arial","sans-serif";"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: "Arial","sans-serif";">Have a pair
of oven mitts handy. Pour into a single
layer cake pan. With the mitts, pick up
the now searingly hot pan and gently tilt the pan till the syrup covers the
bottom and sides of the pan. Set aside
to cool. </span></div>
<div class="MsoNormal">
<span style="font-family: "Arial","sans-serif";"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: "Arial","sans-serif";">At this point, your milk and
caramel will still be too hot, so go find something else to do for the next
hour and a half or so. <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Arial","sans-serif";"><br /></span></div>
<div class="MsoNormal" style="text-align: center;">
<span style="font-family: "Arial","sans-serif";">***</span></div>
<div class="MsoNormal">
<span style="font-family: "Arial","sans-serif";"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: "Arial","sans-serif";">Your milk and
caramel mix will have some lumps still.
Break the largest ones up with a spoon and they’ll melt down to smaller
lumps. No matter, they will be lovely in
the custard.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Arial","sans-serif";">Turn the oven
on to 350F. In the middle of the oven,
place a large oven proof pan and fill with some boiling water from the kettle,
about half an inch deep.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Arial","sans-serif";"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: "Arial","sans-serif";">Beat the eggs
well. <a href="http://www.celebrationinmykitchen.com/cregraveme-de-la-cregraveme-caramel/creme-de-la-creme-caramel" target="_blank">Jessie’s recipe</a> called for only 4,
but I wanted a very dense custard that could be cut into small squares and I
knew the extra egg would thicken it. Add
the vanilla. <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Arial","sans-serif";">I would have
used fresh orange zest, but alas I had no oranges! I grabbed some of my homemade <a href="http://cardamombliss.blogspot.ca/2014/02/seville-orange-jaggery-vanilla-marmalade.html" target="_blank">orange marmalade</a>, and sliced the larger pieces into thin strips and mixed it all in. <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Arial","sans-serif";"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: "Arial","sans-serif";">(The addition
of the orange zest came from Jesus, an adult student in one of my courses in
Calgary. He’d played soccer in Flushing, Queens, across the street
from my old house! An amazing
coincidence and an amazing addition to the recipe!) <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Arial","sans-serif";"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: "Arial","sans-serif";">Anyway, whisk
the ingredients together well, as it’s quite a thick mixture. The syrup in the cake pan will have cooled
and hardened by now. Pour the custard
mix into the cake pan. </span></div>
<div class="MsoNormal">
<span style="font-family: "Arial","sans-serif";"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: "Arial","sans-serif";">When the oven
reaches 350F, carefully place the cake pan into the centre of the pan holding
water. If the water rises to the level
of the custard, fine, otherwise carefully add more boiling water till it’s
level with the custard. No splashing or
water will get in the custard! So
gently, slide the wrack into the oven and set the timer for 30 minutes. The custard will be done when a knife
inserted into the middle comes out clean.
You may need another five minutes. <table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-KBx_3rD_XtQ/Vc4kYmt_HxI/AAAAAAAAFTQ/QD6CsRpYeaw/s1600/DSC_8655.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="194" src="http://3.bp.blogspot.com/-KBx_3rD_XtQ/Vc4kYmt_HxI/AAAAAAAAFTQ/QD6CsRpYeaw/s320/DSC_8655.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>This cooking method is a 'bain Marie".</i></td></tr>
</tbody></table>
<o:p></o:p></span></div>
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<span style="font-family: "Arial","sans-serif";"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: "Arial","sans-serif";">Set the baked custard on a cooling wrack for an hour, then refrigerate for several hours till it's well chilled.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Arial","sans-serif";"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: "Arial","sans-serif";">Just before
serving, run a knife along the sides of the pan. Place a pretty plate over top, and quickly
invert. Tap the pan a little if the
custard doesn’t release. Let as much
syrup as possible drip down over the custard. </span></div>
<div class="MsoNormal">
<span style="font-family: "Arial","sans-serif";"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: "Arial","sans-serif";">I sliced this </span><span style="font-family: Arial, sans-serif;">Crème de la Crème Caramel</span><span style="font-family: Arial, sans-serif;"> </span><span style="font-family: Arial, sans-serif;">² </span><span style="font-family: Arial, sans-serif;">into small squares, not just to pun, but because I wanted it for many people, and especially because it’s insanely sweet and rich.</span><span style="font-family: Arial, sans-serif;"> </span></div>
<div class="MsoNormal">
<span style="font-family: Arial, sans-serif;"><br /></span></div>
<br />
<div class="MsoNormal">
<span style="font-family: "Arial","sans-serif";">Thanks <a href="http://www.celebrationinmykitchen.com/cregraveme-de-la-cregraveme-caramel/creme-de-la-creme-caramel" target="_blank">Jessie</a>
for the inspiration! You are a genius in
the kitchen! <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Arial","sans-serif";"><br /></span></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-DtPQFb79g48/Vc4kgEFwPAI/AAAAAAAAFUI/C3a4qcFmIqE/s1600/DSC_8672.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="424" src="http://3.bp.blogspot.com/-DtPQFb79g48/Vc4kgEFwPAI/AAAAAAAAFUI/C3a4qcFmIqE/s640/DSC_8672.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Guests grabbed it faster than my camera could click! See what the left over caramel bits did? Very nice!</i></td></tr>
</tbody></table>
<div class="MsoNormal">
<span style="font-family: "Arial","sans-serif";"><br /></span></div>
</div>
Mary Oxendale Spensleyhttp://www.blogger.com/profile/00922128146683859667noreply@blogger.com0tag:blogger.com,1999:blog-2349798317178960324.post-40659109111066575032015-08-07T21:59:00.000-06:002015-08-07T22:00:27.503-06:00Beef Samosas, no, Chamosas, no, Chapatties, no, Beef Paranthas?<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-5Kh9KmeqOGU/VcVDxycMZFI/AAAAAAAAFN4/ofEY0v6xlhg/s1600/DSC_8644.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Beef Samosas, no Chamosas, no, Chapatties, no, Beef Paranthas?" border="0" height="360" src="http://1.bp.blogspot.com/-5Kh9KmeqOGU/VcVDxycMZFI/AAAAAAAAFN4/ofEY0v6xlhg/s640/DSC_8644.JPG" title="Beef Samosas, no Chamosas, no, Chapatties, no, Beef Paranthas?" width="640" /></a></div>
<div class="MsoNormal">
<br /></div>
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I adore lamb samosas, but beautiful granddaughter
won’t tolerate us eating lamb, so beef samosas, it was. Except that they weren’t. They have the filling of a samosa, but not
the deep fried crust. That has to be an
improvement, right? Less time, less
calories, less oil in the air, less heart attacks…</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
These take at least a couple of hours to prepare, what with
the filling, the rolling out and then the griddle, not to mention the time
spent on the mint chutney, but they are worth it. I got about twelve chamosas out of this
recipe, but they’re very filling. Two
will be adequate for a main course, so these will serve six with a side dish or salad.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
I was inspired by <a href="http://www.manjulaskitchen.com/," target="_blank">Manjula</a>, who is not just strictly vegetarian, but a Jain as well, which means no onion,
no garlic. But she did get the brilliant
idea for chamosas in the first place.
She is my hero. </div>
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<br /></div>
<div class="MsoNormal">
<b>The Stuffing:<o:p></o:p></b></div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-fn3rkNZf7i0/VcV7DyTr-3I/AAAAAAAAFOM/PstIRh8rRSo/s1600/DSC_8618.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="230" src="http://3.bp.blogspot.com/-fn3rkNZf7i0/VcV7DyTr-3I/AAAAAAAAFOM/PstIRh8rRSo/s320/DSC_8618.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Dry roast whole spices till fragrant.</i></td></tr>
</tbody></table>
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<b><br /></b></div>
<div class="MsoNormal">
1 tablespoon cumin seed</div>
<div class="MsoNormal">
1 tablespoon coriander seed</div>
<div class="MsoNormal">
1 teaspoon fenugreek seed</div>
<div class="MsoNormal">
1 teaspoon black peppercorns</div>
<div class="MsoNormal">
1 teaspoon fennel seed</div>
<div class="MsoNormal">
1 teaspoon black ajwain</div>
<div class="MsoNormal">
6 cloves</div>
<div class="MsoNormal">
2 Kashmiri chilies</div>
<div class="MsoNormal">
1 black cardamom, husked</div>
<div class="MsoNormal">
2 green cardamom, husked</div>
<div class="MsoNormal">
1 cinnamon or cassia stick</div>
<div class="MsoNormal">
1 teaspoon turmeric powder</div>
<div class="MsoNormal">
½ teaspoon ground pomegranate seed </div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
2 tablespoons olive oil (possibly a bit more, later)</div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-YEvAy7bGcOU/VcVDlaSHtaI/AAAAAAAAFM4/Cp2PYx_h-Ek/s1600/DSC_8622.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="226" src="http://1.bp.blogspot.com/-YEvAy7bGcOU/VcVDlaSHtaI/AAAAAAAAFM4/Cp2PYx_h-Ek/s320/DSC_8622.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Break up the meat to the smallest bits.</i></td></tr>
</tbody></table>
<div class="MsoNormal">
1 teaspoon cumin seed</div>
<div class="MsoNormal">
1 teaspoon mustard seed</div>
<div class="MsoNormal">
1 red onion, finely diced</div>
<div class="MsoNormal">
2 inches fresh ginger, finely diced</div>
<div class="MsoNormal">
3 Thai chilies, finely diced</div>
<div class="MsoNormal">
5 fresh garlic cloves, finely diced</div>
<div class="MsoNormal">
1 pound extra lean ground beef or ground lamb</div>
<div class="MsoNormal">
2 sweet red peppers, finely diced</div>
<div class="MsoNormal">
2 boiled potatoes, drained and diced *optional</div>
<div class="MsoNormal">
½ cup peas </div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
First, dry roast the whole spices. In the pan you will be cooking the filling
in, add cumin, coriander, fenugreek, peppercorns, fennel, black ajwain, cloves,
Kashmiri chilies, black cardamom and green cardamom and cinnamon or cassia. Set
on medium high and brush spices around while roasting. </div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Once they are just smoking and fragrant,
remove the cinnamon or cassia and then brush remaining spices into a spice
grinder, along with the turmeric and ground
pomegranate seed. Set aside to cool.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Meanwhile put the cinnamon or cassia back into the pan,
along with the oil. Turn to high. Add a few cumin seeds. If oil is hot enough to make them splutter,
add the rest, then the mustard seed.
Within seconds add the onion, ginger and chilies and turn the heat to
medium. Stir and cook till the onion
becomes translucent and golden. Stir in
the garlic. Grind the spices to a fine
powder, and add to the pan. At this
point you may need to add more oil to cook the spices properly.</div>
<div class="MsoNormal">
</div>
<div class="MsoNormal">
Add the ground beef, stirring and breaking up as much as
possible so that it browns and is in very small bits. After it is well browned and cooked, add the
peppers. I’m not fond of carbs within
carbs, so I leave out the potatoes, but if you like them, go ahead. I will say I prefer my beef samosas more veg
and less beef, so I rather wished I’d either used less beef or more veg. I’d planned to use fresh peas, but rain
prevented my gathering them, so I used frozen.
I cooked them in the filling a few minutes, till they were thawed. The heat was then turned off and attention
paid to the dough.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b>The Dough:<o:p></o:p></b></div>
<div class="MsoNormal">
<b><br /></b></div>
<div class="MsoNormal">
4 cups whole wheat flour</div>
<div class="MsoNormal">
1 tablespoon course salt</div>
<div class="MsoNormal">
1 cup plain yogurt</div>
<div class="MsoNormal">
1 1/2 (approximately) cups warm water</div>
<div class="MsoNormal">
Extra flour for rolling out dough</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
The dough isn’t an exact science. In a large bowl, add the flour and salt.
Combine with your clean fingers. Add the
yogurt and combine as well as possible.
The dough will be crumbly. Slowly
add warm water, combining all the time.
Once you get a somewhat sticky dough, start kneading, with one hand,
within the bowl. The dough shouldn’t be wet or soupy, or mass onto your
fingers, but it can’t be dry and stiff either.
Slightly sticky, rubbery dough is what you want. Knead for about three minutes, then cover and
set aside for about fifteen minutes.</div>
<div class="MsoNormal">
<br /></div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-hS-u0YTksmY/VcVDsTOSTAI/AAAAAAAAFNg/u0XHZqDX1mU/s1600/DSC_8636.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="279" src="http://1.bp.blogspot.com/-hS-u0YTksmY/VcVDsTOSTAI/AAAAAAAAFNg/u0XHZqDX1mU/s320/DSC_8636.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Alas I have only a blender, which made this fussier to grind..</i></td></tr>
</tbody></table>
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<b>Mint Chutney:<o:p></o:p></b></div>
<div class="MsoNormal">
<b><br /></b></div>
<div class="MsoNormal">
1/2 cup fresh lemon or lime juice</div>
<div class="MsoNormal">
2 inch piece fresh ginger, roughly chopped</div>
<div class="MsoNormal">
1 small red onion, diced</div>
<div class="MsoNormal">
2 cups fresh loosely packed mint leaves</div>
<div class="MsoNormal">
1 cup fresh cilantro leaves and stems</div>
<div class="MsoNormal">
2 Thai chilies (or more to taste)</div>
<div class="MsoNormal">
1 teaspoon salt, or to taste</div>
<div class="MsoNormal">
Pinch sugar, to taste</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Now is a good time to make the mint chutney! In a blender, or better yet a food processor,
combine lemon juice, ginger and onion. Puree to a paste. Add mint and cilantro, along with chili. Puree to a paste. Add salt and
sugar. Taste and adjust. Set aside.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b>Putting it all
together:<o:p></o:p></b></div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-2sVtXhbP5EI/VcVDoo1ndCI/AAAAAAAAFNI/bPiW_-6n4UY/s1600/DSC_8626.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="216" src="http://3.bp.blogspot.com/-2sVtXhbP5EI/VcVDoo1ndCI/AAAAAAAAFNI/bPiW_-6n4UY/s320/DSC_8626.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Add as much stuffing as you dare.</i></td></tr>
</tbody></table>
<div class="MsoNormal">
<b></b><br />
<b></b></div>
<div class="MsoNormal">
2 tablespoons olive oil or other oil in a small bowl with a
brush and spoon or spatula</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Heat a griddle on medium heat.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Because these are so filling, I made smaller paranthas than
I normally would. Pinch a piece of dough
just smaller than a golf ball from the dough and cover the rest. In your hands, roll that dough into a ball
and set into extra flour to cover it well. Flatten then roll it out to about 1/8 inch thick. </div>
<div class="MsoNormal">
<br /></div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-GF66uMsMoAI/VcVDqVEfq9I/AAAAAAAAFNQ/5sSd6BGC4og/s1600/DSC_8627.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="265" src="http://1.bp.blogspot.com/-GF66uMsMoAI/VcVDqVEfq9I/AAAAAAAAFNQ/5sSd6BGC4og/s320/DSC_8627.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Pinch together</i></td></tr>
</tbody></table>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Place about 2 tablespoons of filling into the
center. Fold the dough edges up to one
another and pinch shut. As you roll it
out, go very gently and add more dough if you find holes developing. It doesn’t
need to be the same diameter as the original piece. </div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Once it’s rolled out, put on griddle. Work on the next bit of dough but watch the
first. After a minute or so, check its
bottom. If it’s mostly golden, flip it
and brush with oil. Continue to cook. After another minute or two, flip it again,
and brush oil onto the other side. </div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Each
parantha should take about three minutes on the griddle. As they’re done, remove to a covered warming pot, or
a sheet of aluminum foil to cover and keep warm.</div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-kK5-g3hWyds/VcVDrMOEBXI/AAAAAAAAFNY/-xsSqOr_SMg/s1600/DSC_8629.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="259" src="http://3.bp.blogspot.com/-kK5-g3hWyds/VcVDrMOEBXI/AAAAAAAAFNY/-xsSqOr_SMg/s320/DSC_8629.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Here it is pinched together, but roll it out to less than original size.</i></td></tr>
</tbody></table>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Because I was making smaller paranthas than usual, I
sometimes had up to three going in the same griddle at one time. I made these in two batches, as I didn’t have
guests to feed, but if you have six hungry people, make them all at once.</div>
<div class="MsoNormal">
<br /></div>
<br />
<div class="MsoNormal">
Quarter the paranthas and serve with the chutney. I had mine with a side of <a href="http://www.cardamombliss.blogspot.ca/2014/09/loving-kerela.html" target="_blank">kerala</a>, just because
I adore it, but a salad would be nice too! It’s true, they aren’t samosas, but they are delicious,
and not as labour intensive or hard on your health. Enjoy!</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-AMGglrvCy1Y/VcVDwLrQhyI/AAAAAAAAFNw/NJr7TxfAKnA/s1600/DSC_8641.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Not exactly beef samosas with mint chutney and a bit of kerela on the side." border="0" height="538" src="http://1.bp.blogspot.com/-AMGglrvCy1Y/VcVDwLrQhyI/AAAAAAAAFNw/NJr7TxfAKnA/s640/DSC_8641.JPG" title="Not exactly beef samosas with mint chutney and a bit of kerela on the side." width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Less calories, less effort, what's not to love about these beef chamosas?</i></td></tr>
</tbody></table>
<div class="MsoNormal">
<br /></div>
</div>
Mary Oxendale Spensleyhttp://www.blogger.com/profile/00922128146683859667noreply@blogger.com0tag:blogger.com,1999:blog-2349798317178960324.post-61008849601716391362015-08-02T23:04:00.003-06:002015-08-03T11:29:54.210-06:00Butter Chicken<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
</div>
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<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-uhIau2eRM7Q/Vb-kSEJqdGI/AAAAAAAAFMg/9IgriNYSmxs/s1600/DSC_8558.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Butter Chicken" border="0" height="384" src="http://3.bp.blogspot.com/-uhIau2eRM7Q/Vb-kSEJqdGI/AAAAAAAAFMg/9IgriNYSmxs/s640/DSC_8558.JPG" title="Butter Chicken" width="640" /></a></div>
<br /></div>
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<br /></div>
<div class="MsoNormal">
Butter chicken is 'The Dish' to serve to non Indian types. Everyone loves it, because the spices are sweet and mild. I had the ladies from gradeschool and highschool over for dinner the other night. I can't comfortably cook anything but Indian recipes, but since they’re innocents from Alberta, I decided to go light on the
spicing, but when it came to the eating, they wanted it hotter! Who
knew? After one asked for the recipe, I
was astonished to see I’d never posted a straight forward ‘butter chicken’
recipe. Well, I had to make it all over
again to get the pictures, so, here goes.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
This recipe serves four to six, depending on how greedy, and
takes well over twenty four hours to prepare.
You might get away with twelve. The marinade is what takes the time, otherwise it's about a one and a half hour prep. </div>
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Of course there is an easy way and a hard way. I've given the hard way here. If you want easy, go to the Indian aisle of a certain big grocery chain, and choose the little box of 'butter chicken' masala. Use about two tablespoons of that in place of the spices I've described here.</div>
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-MARSaR9ZSZM/Vb7trMQATWI/AAAAAAAAFJU/M1plCkUIC4o/s1600/DSC_8541.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="274" src="http://4.bp.blogspot.com/-MARSaR9ZSZM/Vb7trMQATWI/AAAAAAAAFJU/M1plCkUIC4o/s320/DSC_8541.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Tap the cardamom with the pestle a few times to release the husks.</i></td></tr>
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12 boneless, skinned chicken thighs</div>
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5 garlic cloves</div>
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3 Thai Chilies</div>
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2 inches roughly chopped ginger</div>
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1 cup plain yogurt</div>
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1 teaspoon salt </div>
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1 tablespoon fennel seed</div>
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1 tablespoon coriander seed</div>
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1 tablespoon cumin seed</div>
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½ teaspoon black ajwain</div>
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15 black peppercorns</div>
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¼ teaspoon fenugreek seed</div>
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1 large cinnamon stick</div>
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5 cloves</div>
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3 Kashmiri chillies</div>
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5 green cardamom pods</div>
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1 black cardamom pod</div>
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½ teaspoon turmeric powder</div>
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(or about 2 tablespoons of 'butter chicken' masala from a little box)</div>
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1 tablespoon canola oil</div>
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½ large red onion, finely diced</div>
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1 tablespoon ghee (clarified butter) or use more oil</div>
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4 fresh tomatoes, roughly chopped</div>
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1 sweet red pepper, roughly chopped</div>
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1 heaping tablespoon jaggery or brown sugar (optional)</div>
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1 teaspoon salt</div>
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¼ to ½ cup heavy cream (35%)</div>
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Cilantro leaves to garnish</div>
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-KIG-vLHhHbw/Vb7ttRgc6TI/AAAAAAAAFJc/JhrpgT7hIsE/s1600/DSC_8542.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="313" src="http://2.bp.blogspot.com/-KIG-vLHhHbw/Vb7ttRgc6TI/AAAAAAAAFJc/JhrpgT7hIsE/s320/DSC_8542.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>You can go the hard way, or the easy boxed masala way!</i></td></tr>
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I like to start a good 24 hours ahead, but 12 is okay, I guess. In a blender, combine the garlic, chilies, ginger,
yogurt, and salt. Pour this into a
marinating container, and add chicken.
Be sure to submerge the chicken in this marinade. Cover and let sit for 24 hours if you can, or
12 if you’re in a hurry.</div>
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About two hours before you’re planning to serve this
delectable dish, roast your spices in a large, dry pan. Combine the coriander seed, cumin seed, black
ajwain, black peppercorns, fenugreek seed, cinnnamon stick, cloves,
chillies, 5 green cardamom pods (crush
with a pestle first, then pound a few times and eliminate the husks) and black
cardamom (same procedure). Roast for a
few minutes, till they get fragrant and colour just a bit. Brush into a spice grinder, along with the
turmeric. Set aside. (Or measure out 2 tablespoons of 'butter chicken' masala).</div>
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Pour the oil into a large non-stick pan, setting heat to
medium high. Add the onion and cook till
golden and translucent. Buzz the spices
to a powder. Add the ghee to the pan,
then the spices or instant masala. Stir a little. The
spices need to cook for a minute or two, only. </div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-4ZgNdMa9nu0/Vb7tu-1hBOI/AAAAAAAAFJk/ZEIZ9JoAba0/s1600/DSC_8544.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="246" src="http://3.bp.blogspot.com/-4ZgNdMa9nu0/Vb7tu-1hBOI/AAAAAAAAFJk/ZEIZ9JoAba0/s320/DSC_8544.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>I used home grown and super sweet Sungold tomatoes.</i></td></tr>
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Meanwhile, put the tomato and sweet pepper into the blender,
and liquefy. Add to the pan and stir.
Cover and simmer for about half an hour.
Taste. I used the very sweet home
grown Sungold tomatoes along with other home grown tomatoes. I didn’t need jaggery, but if you’re using
regular tomatoes, ask yourself if the flavour seems a bit bitter. Add the jaggery if it is bitter.</div>
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Meanwhile, take the chicken out of the marinade. I use my fingers to remove excess marinade,
but more delicate types will use a spatula. Add all left over marinade to the
spicy tomato mixture. Continue to cook
it at medium heat.</div>
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Traditional butter chicken is made in the tandoori. A very expensive proposition in Canada. If you are not a millionaire, use your
barbecue to cook the chicken. On 350 F
heat, it should cook in about twenty minutes, ten per side. If you have no barbecue, brown it in a pan
with a bit of butter or ghee on high heat, then cook it through at medium heat,
about twenty minutes. </div>
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Remove the chicken and add to the sauce and cooked
marinade. Add the cream and taste. You may be happy with a little cream, or
you may go crazy and add a lot. I recommend a lot.</div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-hvh5v0EpuPg/Vb7tzUrbBzI/AAAAAAAAFJ8/u4Ud2fttXZE/s1600/DSC_8554.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="191" src="http://4.bp.blogspot.com/-hvh5v0EpuPg/Vb7tzUrbBzI/AAAAAAAAFJ8/u4Ud2fttXZE/s320/DSC_8554.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Use as much cream as you dare. You only live once...</i></td></tr>
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Serve over basmati rice, with perhaps a little cilantro for
garnish. Oh my goodness. For the ladies, I used only three Thai
chilies, carefully seeded, and no Kashmiri chilies in the sauce. Not hot enough. Go ahead and go for the gusto. If it’s too hot, serve a little <a href="http://cardamombliss.blogspot.ca/2013/05/reduced-calorie-mango-lassi.html" target="_blank">mango lassi</a> on the side. Who doesn’t like that? </div>
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-5TPp3xODPGI/Vb7t3_8bVRI/AAAAAAAAFKU/bSXJlYrsklw/s1600/DSC_8560.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="436" src="http://1.bp.blogspot.com/-5TPp3xODPGI/Vb7t3_8bVRI/AAAAAAAAFKU/bSXJlYrsklw/s640/DSC_8560.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Sweet, mild, irresistable butter chicken. Easy or complicated, it's up to you!</i></td></tr>
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Mary Oxendale Spensleyhttp://www.blogger.com/profile/00922128146683859667noreply@blogger.com0tag:blogger.com,1999:blog-2349798317178960324.post-53882169178737572082015-08-02T14:29:00.001-06:002015-08-02T14:29:16.206-06:00Mango and Ginger Kombucha Slushy<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="http://1.bp.blogspot.com/-_gZvxwLQxtw/Vb54tyvAEwI/AAAAAAAAFI0/03wOPsqpQm0/s1600/DSC_8534.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Mango and Ginger Kombucha Slushy" border="0" height="640" src="http://1.bp.blogspot.com/-_gZvxwLQxtw/Vb54tyvAEwI/AAAAAAAAFI0/03wOPsqpQm0/s640/DSC_8534.JPG" title="Mango and Ginger Kombucha Slushy" width="376" /></a></div>
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I’ve caught the kombucha bug! (Ha ha, inside joke to those of us fermenting
kombucha.) Kombucha is a fermented tea beverage, something like soda, but with
major health benefits and a worthy flavour.
You can make your own, as I’ve been doing, or buy it ready made, just be
sure to buy the ‘raw’ version. </div>
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<a href="http://4.bp.blogspot.com/-Wi0qB4pvLZw/Vb54rTOigYI/AAAAAAAAFIc/WZsMZvISQoQ/s1600/DSC_8518.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/-Wi0qB4pvLZw/Vb54rTOigYI/AAAAAAAAFIc/WZsMZvISQoQ/s320/DSC_8518.JPG" width="160" /></a>Combined with frozen mango it makes about the best slushy
you’ll ever taste, not to mention the healthiest! This easy recipe is made in about three minutes, but it serves only one. Do your math to make more.</div>
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1 cup frozen mango chunks</div>
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240 ml ginger kombucha</div>
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Sparkling mineral water to taste (optional)</div>
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A few drops rosewater (also optional) </div>
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Fling the ingredients into a blender, and buzz to slushy
consistency. Taste. When I use my homemade kombucha I find the
taste a little too strong, so I add sparkling mineral water at this point. I often add a few drops of rosewater as well,
but this ready made kombucha isn’t overly strong, and the ginger is so lovely
no additional flavours are needed.</div>
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Serve immediately on a hot day! Refreshing and hydrating, this chilly delight
will hit the spot. Research also
tells us that kombucha improves our mood, so drink it at least once a day!</div>
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-puIV5Axxrr0/Vb54vJmtNlI/AAAAAAAAFJA/F85pvUUbMPA/s1600/DSC_8539.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="http://4.bp.blogspot.com/-puIV5Axxrr0/Vb54vJmtNlI/AAAAAAAAFJA/F85pvUUbMPA/s640/DSC_8539.JPG" width="564" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>This will cool you down and improve your mood, without drugs! Amazing stuff, kombucha!</i></td></tr>
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Mary Oxendale Spensleyhttp://www.blogger.com/profile/00922128146683859667noreply@blogger.com1