Red Whiskey - it's not the only thing for dinner, is it? What's cookin', FoodieHeads?
This is for a large pitcher of juice so adjust accordingly.
10 med carrots
4 stalks celery
6 granny smith apples
1 red beet peeled with greens and stalks
4 stalks kale
One frozen dinner: Amy's Vegetable Korma & 2 beers (Deschutes Obsidian Stout and Sierra Nevada Torpedo).
one moist chocolate pudding.
you will need
1 bar of dark (85%) organic chocolate
60g organic butter
1 tbsp organic honey
50g organic cocoa
20g self raising flour
3 free range organic eggs
120g organic light muscovado sugar
70ml organic double cream
handful of pecan nuts
turn on the oven
melt dark chocolate bar with the butter
add the tbsp of honey
add the coca powder with the flour and sift together to ensure any pesky lumps are smoothed
take the eggs and the sugar and whisk until the consistency of double cream
add the melted chocolate mixture and fold in gently
add the 70ml of double cream and fold in gently
add the flour/cocoa powder combo and fold in gently
add your nuts
take a 7" wide by 2 and 3/4" circular baking tin
grease gently with a little butter on the bottom and sides
place some greaseproof baking paper on the bottom and sides
pour in mixture
lick the spoon
bake for 20-22 minutes so the inside is nice and gooey
let it rest for a little while
warm is better
cold is just dandy
consume on its own
consume with vanilla ice cream
consume with double cream
but do consume
spring is here.
homemade pickled vegetable; chinese lettuce, carrot, cucumber.
avocado, fresh sardines, sweet corn, spring onion, soy and cushioning of little mayonnaise. mix gently, add some cider vinegar (with the mother); unpasteurised, unfiltered and oak matured.
freshly ground black pepper, that lemon essence and himalayan pink salt.
japanese rice or failing that, pudding rice, the closest in texture.
mix the ingredients cold. add to the fresh hot rice.
sour, sweet, like space dust on the tongue. a drip of fine hot pepper sauce, a little encona west indian mash; habanero and scotch bonnet.
fire and citrus heat. tongue sparkle and sensation drenched.
welcome to march.
wonderful chef Hugh Fearnley-Whittingstall.
the new series about vegetables. inspiring person in every way.
if anyone wonders what Fish Fight is about on Bill Kreutzmann's website, it was instigated by this guy.
Episode 1 - http://www.youtube.com/watch?v=WGEHq4wkDwI
Episode 2 - http://www.youtube.com/watch?v=j_5tyx86Aq0
Episode 3 - http://www.youtube.com/watch?v=Yvt_CvC8ISQ
Episode 4 - http://www.youtube.com/watch?v=mqcN46ivNN0
not too late everyone to sign up and support Fish Fight.
go here - http://www.fishfight.net/
but sounds mighty tasty.
Spicy chickpea soup for supper last night. Cut up some onions, carrots and celery and softened them in olive oil. Stirred in a mixture of lots of cumin and a little coriander powder and a dash of turmeric, chilli flakes and ginger. Salt and lots of black pepper. Added a couple of cans of chick peas and a lot of lemon juice.
Then I went to the fridge for a pot of delicious golden chicken stock made the day before and poured it in to the mixture..
THAT was not the chicken stock ....it was a pot of juice extracted from the golden plums we had picked in the morning! Duh…curried sour plum and chickpea soup anyone? Any hope that this was a new culinary discovery were dashed when I tasted it...not good.
Quickly drained off the plum juice and washed the chick peas and veg under the tap. Made up a new spice mixture and started again, this time with the real chicken stock. Slow cooked for 20 minutes, 30 seconds with the hand blender…a dash more lemon juice and pepper.
For a salad: painted some some aubergine (eggplant) slices with olive oil and grilled them. Added cherry tomatoes from the garden, thin sliced white onions, chopped garlic and a mass of fresh chopped parsley, coriander, thyme and basil. A final drizzle of olive oil, loads of balck pepper and a pinch of sea salt.
Dinner in the garden with some fresh bread and a glass or two of rose wine.
Delicious..but I’m gonna have to pick some more plums today.
anybody out there make their own cheese and got advice about how to do so??
yup, yummy in my tummy.
I use the fat free milk and the sugar free pudding, because I gotta watch my weight.
heaven knows, everybody else can't help but seeing it. ( -;
Yummy in my tummy, and in a frozen fruit slushie....
brain freeze anyone??
Hey CCJ them homemade raisinettes sound yummy too :)