Only 3 ingredients stand between you and the best jam of your life
Only 3 ingredients stand between you and the best jam of your life
On something fun and enjoyable for a change, dessert.
Over the last two weekends we tried the old English whipped cream dessert called Syllabub. I found it referenced in a novel I read recently. It is very quick and easy to make and traditionally includes heavy whipping cream, white wine, and sugar.
The wine and sugar are mixed to partially dissolve the sugar, then mixed with the heavy whipping cream, and then whipped with a hand or other electric mixer. It is then placed over something like fresh berries.
We made it on three different days and varied the liquid and the sugar amount. For the first we used a Sauvignon Blanc. For the second we used squeezed Meyer Lemon, and for the third we used squeezed Limes.
We seem to like the lemon or lime variation better than with wine. For the berries we used fresh chilled Raspberries, Blackberries, and Blueberries.
İmam bayıldı, a wonderful dish from Turkey, vegan by design, will be our next #recipe. It can be enjoyed hot, warm or cold, depending on weather or time of day. We are enjoying it going through all these phases on a Sunday.
Recipe: Thai Red Chicken Curry, Gaeng Phed
I really like this recipe, lots going on. The unusual addition of tamarind and Nam Prik Pao adds complexity to the default red curry heat
https://greatcurryrecipes.net/2019/11/09/how-to-make-thai-red-curry/
Rhubarb and custard tarts! Tender forced rhubarb and creamy custard with a crisp puff pastry base. Perfect for an afternoon treat, delicious dessert or to spoil someone special.
—> new video here: https://youtu.be/MWOMg_bQZvE <—
Doing some meal planning for next week before heading off to VGH for 6am pre-op support, before my orthotics appointment at 8:30am.
I'm a huge fan of the tomatoes based Manhattan clam chowder. I'm lactose intolerant so tend to avoid creamy soups - not a fan of the more popular New England cream based clam chowder. I've only found one place in #VictoriaBC that offers it on their menu, White Spot. Finest At Sea used to sell it too but now only sell the NE style, which I can't eat without feeling sick.
I found this #ManhattanClamChowder #recipe to try out next week:
https://www.browneyedbaker.com/manhattan-clam-chowder
Chickpea Curry from Rainbow Plant Life
It's #vegan & delicious.
Plant based, whole food #recipe
https://rainbowplantlife.com/wprm_print/chickpea-curry
A day of #veggie meals: blueberry granola #muffins for #breakfast, broccoli and cheddar frittata for #lunch, and a delicious paneer and sweet potato #curry for dinner. Why not make all three?
—> Videos here: https://youtube.com/playlist?list=PLiKyrAZOOAE5IMd2i6QxPIr7zuRZF9Xj6 <—
No need to buy pricy vegan bacon at the grocery store when you can make this tofu bacon recipe at home! It’s easy, flavourful, and budget-friendly
Preparations for thai stir fried mushrooms "Pad Hed Nang Rom"
White shimeji, brown shimeji, enoki, king oyster, shitake, pink oyster, thai kredang
Getting the cooking times right in such a varied bunch will be a challenge
https://www.thaicookbook.tv/thai-recipes/main-dishes/spicy-stir-fried-oyster-mushrooms/
Rice with shiitake and turnips hidden in savoy #cooking #food #yum #foodie #meerasodha #recipe #plantbased #vegan #Utrecht #Netherlands
Chorizo con huevo #recipe :
- Small skillet, medium heat.
- Add a finger’s length of chorizo and break up with a wooden spoon.
- Cook, stirring occasionally, until meat browns, about 5 minutes. (For soy chorizo, add a tablespoon of oil and don’t expect as much browning.)
- Crack an egg into the pan and stir well to combine. Stir and turn frequently until egg white is just cooked through.
- Pinch of salt.
- Serve on a bolillo, bun, or sandwich bread, with mayo if desired.
ALEXANDERS: ARCHAEOLOGY AND HERBAL HISTORY by Veronica Smith
In 2003, I wrote a piece for the Irish Garden Plant Society (newsletter No: 87) entitled “Alexanders and Archaeology?” It was prompted by articles published in “Archaeology Ireland” (issue nos: 53 & 54) in which experts argued that viable plant seeds could lie dormant in the soil for hundreds of years. It was suggested that archaeologists working on sites should take note of any strange plants, as these could give clues to historic land usage.
One plant mentioned was Alexanders (Smyrnium olusatrum), imported by medieval monks for their vegetable plots. Alexanders rarely occurs naturally away from the sea, except at medieval sites, and yet my garden in the inland county of Carlow, Ireland, was full of it! Mind you, the place name of the area was “Kilknock”, from the Gaelic Cill Cnoc, which translates as “church on the hill”; so it is possible that my Alexanders was originally planted by medieval monks one thousand years ago!
Those articles whetted my appetite for more information but it was hard to find. Alexanders is no longer the popular plant it once was, and it is known by several different names. Evidently, it originates from south-west Europe, around the Mediterranean, and was officially recognised by the ancient Greek botanist Theophrastus as early as 322BCE.
Alexanders is related to herb Lovage and is often called “Black Lovage”. Its generic name “Smyrnium” comes from the Greek word for Myrrh, because of its myrrh-like flavour. The specific name “olusatrum”, means “Black Pot Herb”, referring to the plant’s black seeds that can be ground up and used like pepper. However, its Medieval Latin name was “Petroselinum alexandrinum”, meaning “Parsley of Alexandria” and this is how we got the popular name of Alexanders.
The Romans introduced Alexanders to Britain, along with many other Mediterranean plants. Ireland had to wait another one thousand years, when medieval monks brought Alexanders with them for their monastery gardens, where it was used for flavouring and as an early spring vegetable. Later, the great herbalists Culpepper and William Coles included Alexanders in their list of useful plants for the kitchen garden. This is why so much Alexanders is found growing by the ruins of old abbeys and castles here in Ireland and in the west of England. It was still being cultivated up until the early 18th century, when it was replaced by Celery!
I can understand why Alexanders was so highly prized in the past. It is a strong, vigorous plant that seeds easily. The first leaves appear at the end of winter, when there is little else; they taste like parsley and can be used as such, while the real parsley is still limp with frost! As it grows, you can cook and eat the succulent stems, best taken from the bottom near the root. Later, the delicate lime-green flower buds can be cooked and added to salads. There’s a recipe from 1675 for “a grand sallet of Alexander Buds” by Robert May. Unfortunately, the Alexanders that grew in my Irish garden tasted more like turpentine than parsley or aniseed, so I can understand why the milder-flavoured celery replaced it in the kitchen!
Regardless of taste, Alexanders was accredited with many medicinal qualities. For example, the powdered seeds taken in wine could expel retained after-birth, relieve trapped wind and even neutralise snake-bite! The stewed roots would help digest a Lenten diet containing too much fish! The bruised leaves, when applied to wounds, would stop the bleeding. The list is long and varied. So no wonder it was grown in all the gardens of Europe.
Even earlier, in ancient Greece, it was revered as a Sacred Herb, favoured by the head of the Greek Pantheon, Zeus. Ruled by the planet Jupiter and the element of Fire, Alexanders represented the Male Force of the Universe. Used as a tea or as incense or added to the bath, it could help to explore one’s Masculine side and to connect with the God Principle, especially at Summer Solstice, when fiery Male Energy reaches its Zenith.
While Alexanders may have lost favour in the kitchen / herb garden, it is still a plant worth knowing. To identify it, Alexanders is a strong, bushy-looking biennial umbellifer, which grows up to 4 ft / 1.25 metres high. It has large, SHINY bright-green tri-foliate leaves, like Lovage, consisting of three broad, toothed leaflets with a veined membraneous bract enclosing the base of the leaf stalks. The flowers, growing in fat, round, tightly-massed umbels, are a vivid lime green and appear in the spring. When ripe, the globular seeds turn black, giving the plant the folk-name of “Black Pot Herb” and “Black Lovage”. I’ve also seen a variegated Alexanders grown in the RHS headquarters in Wisley Gardens, UK, showing that there are still some fans out there!
RECIPES FOR ALEXANDERS
ALEXANDERS SAUCE, (made in late winter).
A main attraction of this herb / vegetable is that it is one of the earliest “greens” to appear in the garden. The young bright green Alexander leaves have a fresh taste of parsley, long before the real parsley plants have come out of winter dormancy. You will need:
1 tablespoon butter;
1 tablespoon plain flour;
½ pint milk;
2 – 3 tablespoons finely chopped Alexanders leaves (about 2 handfuls of picked leaves);
salt, pepper, whatever condiments you care to add.
Melt the butter in a small saucepan on a low setting and carefully stir in the sifted flour. Gradually add the milk a little at a time, stirring continuously (preferably with a whisk), to make sure that it is smooth, not lumpy. When all the milk has been added and the mix is smooth, turn up the heat and keep stirring until the sauce has thickened and is silky smooth. At this point, add the chopped Alexanders leaves and condiments (salt and pepper). Serve at once. This sauce does the same job as parsley sauce, tasting delicious on fish, chicken, vegetables. You can even sprinkle fresh chopped Alexanders leaves as a garnish. Enjoy!
ALEXANDERS BUDS AS SALAD (Spring)
the delicate, lime-green flower buds of Alexanders taste very good in a mixed salad or served on their own with a French Dressing.
Serves 4 people.
1 pint of Alexanders buds;
3 parts olive oil to 1 part cider vinegar;
salt and pepper, whatever condiments you care to add.
Wash the buds and trim away any stalks. Cook them in a little boiling salted water for about 5 minutes, until tender. Drain and allow to cool. Toss the buds in the dressing and turn into a shallow dish or serve on top of a mixed salad. Enjoy!
ALEXANDERS STEMS AS A VEGETABLE (spring, early summer)
The young stems of Alexanders are quite succulent (which is why they were used like modern celery before celery had been developed) and cooking removes the turpentine-like scent. The best part of the stem is at the bottom, so cut the stems as low to the ground as you can.
You will need:
1 double handful of Alexanders stems and some butter.
Trim away the leaves and green parts of the stems, keeping only the lower parts that are white and pale. Wash the stems thoroughly and cook in boiling salted water for 10 – 15 minutes, until a fork can easily pierce the thickest stem. Drain and serve with melted butter. Enjoy!
CRYSTALLISED ALEXANDERS (Spring only)
Gather however many young Alexanders stems as you care to preserve. Then wash them and cut them into 3 inch pieces. Bring a preserving pan filled with water to the boil, add the stems to the boiling water and simmer for 20 minutes. Drain, weigh and put into a large ceramic / glass dish. Add an equal weight of sugar to the cooked stems, cover and leave overnight. The next day, put the sugar-and- Alexanders mix back into the preserving pan, bring to the boil and simmer until the sugar-syrup has almost evaporated. Remove the pan from the heat and ladle out the crystallised stems onto a wire rack. Leave them to set and then store in an airtight jar. Enjoy!
Author: Veronica Smith first published on 13 April 2016 under the title “Alexanders: Medieval Monks’ Meal”.
References:
ALL GOOD THINGS AROUND US by Pamela Michael and Christabel King; published by Ernst Benn Ltd in 1980; ISBN: 0 510 00055 X
HERB CRAFT: A GUIDE TO THE SHAMANIC AND RITUAL USE OF HERBS by Susan Lavender and Anna Franklin; printed by Capall Bann Publishing, UK in 1996; ISBN: 1 898307 57 9
This Brown Stew Tofu is rich, hearty, and packed with authentic Jamaican flavors!
https://jessicainthekitchen.com/brown-stew-tofu/
Marinated tofu simmered in a deep, savory sauce with fresh veggies. Pair it with rice & peas, steamed cabbage, or fried plantains for the ultimate cozy meal!
Wacky Cake
This recipe comes from the Great Depression when butter, eggs, and milk were rationed.
DRY
1.5 cups flour
1 cup white sugar *
4 tbsp cocoa powder
1tsp baking SODA
1/2 tsp salt
WET
1 cup warm water
6 tbsp oil*
1 tsp vanilla extract
1 tbsp white vinegar
1. Preheat oven 350°F
2. Spray oil two 8"x8" baking pans. ** This needs to done BEFORE you mix the batter.
3. In a large bowl add all DRY ingredients and whisk well to distribute the baking soda evenly. Create a well in the center.
4. In another bowl, add and stir together all the WET ingredients.
5. Give the wet ingredients a quick stir to incorporate the oil and slowly pour into the DRY ingredients. Whisk together until all the lumps are gone. The batter will froth a bit because the vinegar and baking soda are reacting.
6. IMMEDIATELY divide the batter between the two baking pans. Tap the pans on the counter to remove any larger bubbles. Place in oven and bake at 350°F for 12-15 mins.
** Until tooth pock pulls clean.
* I use 3/4 cup of sugar and only 5 tbsp oil to reduce calories.
This cake also freezes well.
If you use 2 - 8"x8" pans the layers will be thin and will cook with 12-15 minutes.
** If use only 1- 8"x8" pan, it will take 18-20 mins.
Extra: instead of frosting, I add a handful of chocolate chips to top of cake when come out of oven to melt, then spread evenly w spatula. This creates a chocolate coating like on z dingdong.
Hoy receta portuguesa adaptada
Paso bastante tiempo en Portugal y hace poco me compré un libro de recetas teadicionales veganizadas. Las ire poniendo por aqui según las pruebe y en algún momento haré la correspondiente reseña de este libraco. Ojalá algo similar para España.
Tofu à Brás.
Saltear el tofu 250g y darle sabor con especias varias (pimenton, ajo en polvo, salsa de soja, sal, alga nori triturada...)
Saltear 2 puerros y 6 dientes de ajo y 2 hojas de laurel a fuego bajo.
Cocer 2 patatas medianas cortadas en trozos grandes.
Mezclar todo en un recipiente y llevar al horno 20 minutos a 220°C.
Al sacarlo añadir aceitunas negras y perejil (mejor fresco pero yo no tenía y no pasa nada).
A disfrutar
#menuvegano
#vegan
#VeganFood
#veganism
#veganismo
#veganrecipes
#recetas
#RecetasTradicionales
#food
#recipe
#recipeideas
#comida
#comidaportuguesa
Ever tried okra that's so addictive that you can't stop at just one?
Full Recipe: https://sudachirecipes.com/shio-okra/
#technology #podcast #lispyGopherClimate
@nosrednayduj #live #Interview #archive https://archives.anonradio.net/202502190000_screwtape.mp3
Late notice, please #boost <3
Two hours from this toot on https://anonradio.net:8443/anonradio
yduJ from #lambdaMOO and the usual #lisp companies/Stanford #AI lab original extraction.
#lambdaMOO is back!
telnet lambda.moo.mud.org 8888
co guest
@join screwtape
yduJ
https://nosrednayduj.dreamwidth.org/
http://www-cs-students.stanford.edu/~yduj/history.html
#recipe s
https://olum.org/yduj/recipe/