Wednesday, February 22, 2017

Pandas, Recliner, Beans,

Yesterday, Bao Bao the Giant Panda left DC Zoo to go to China. I understand the Chinese wanting to conserve pandas and they are doing a great job, but Bao Bao was born at the DC Zoo and I think she should belong to that zoo. The agreement is any Panda born in another country has to be returned  before it is 4 years old. Pandas must wonder what on earth is happening to them. The Chinese lend Pandas to zoos for a few years and then they have to be sent back. I know they are planning to introduce as many Pandas as possible back into the wild, but I think that is only the babies which are being acclimatised over the years. Saw a movie about it on TV. However, I suppose they need her for breeding purposes. The Chinese really seem to have got an excellent breeding programme under way. I wonder what all this shipping back and forth costs. I understand they are no longer on the endangered list which is great. Later I heard that breeding is exactly why they want her back. She went back in a special plane with better treatment than a first class human passenger, lots of bamboo and even some sugar cane which they called Panda caviar.

I am very upset, my recliner broke last night. I can no longer lift the foot rest up into position, well I can but it won't stay there.  I have contacted a place called Furniture Medic by both email and phone message but not heard anything. Maybe I should try somewhere else. I think, but of course am no expert, that a spring broke. Checking the price of new loungers, I hope it a) can be repaired and b) won't cost too much. It is, or was, such a comfortable recliner. This is the same idea although not the same chair.

Originating in the UK, I love runner beans which I have seen in the States labelled flat beans or pole beans . In fact, in the UK we have several types of runner beans but here, locally, I can get the flat ones now and again - they come from a grower in Ontario called Zing Healthy Foods. I checked them out and found this somewhat different, to me, way of serving them. I normally French cut them. I bought some more beans today and will try it out. Since I started blogging I have tried a lot of different recipes. Good for me/us.

Amazing European Runner Beans in Olive Oil

150 g (1 package) Zing! European runner beans, trimmed and sliced into 3 inch pieces
1 yellow and 1 red Zing! pepper, sliced lengthwise
1 small clove garlic, finely chopped (small?)
1/2 Tbs olive oil
1/2 cup (125 ml) water
salt and black pepper to taste

1. In a skillet, sauté garlic in oil until tender and just turning brown. Add the Zing! European runner beans, salt and pepper. Mix well and sauté 1 to 2 minutes. Add the Zing! red and yellow peppers and sauté 2 minutes. Add 1/2 cup (125 ml) of water and simmer until the liquid has evaporated and the beans are tender. Enjoy hot or cold. Serves 2 as a side dish.

Source: ZingHealthyFoods

Have a great day

Tuesday, February 21, 2017

Olympic Skating,

I know I posted this blog last  night, but it seems I am wrong LOL

A friend posted this on Facebook to commemorate Valentine's Day 1984Olympic . It was one of the most beautiful skating performances I have ever seen. The English couple, Jane Torvill and Christopher Dean skating to Bolero. Enjoy



I love meringue and did actually make a large Pavlova many years ago. This one appeared in the Liquor Board's magazine, Food and Drink, so I just had to share it with you.

Grand Passion Fruit Pavlova

Fragrant and delicate, this pavlova has a crunchy yet tender exterior and a soft marshmallow-like
interior

MERINGUE
4 large egg whites, not from a carton, at room temperature
½ tsp (2 mL) cream of tartar
¾ cup (175 mL) sugar
1 tsp (5 mL) cornstarch
1 tsp (5 mL) white vinegar

CREAM and FRUIT
1 cup (250 mL) whipping cream
2 Tbs (30 mL) sugar
1 tsp (5 mL) finely grated lemon zest
1 Tbs (15 mL) lemon juice
2 ripe passion fruit (visibly wrinkled)

1. Preheat the oven to 250°F (120°C). Trace an 8-inch (20-cm) circle onto parchment paper using a magic marker, and line a baking tray with the parchment paper, with the marked-side down (so the ink won’t transfer to the meringue as it bakes).

2. Whip egg whites and cream of tartar until foamy, then slowly pour in sugar while whipping; continue whipping on high speed until the whites hold a stiff peak when the beaters are lifted (whites will be thick and glossy). Fold in cornstarch and vinegar. Spoon whites onto the parchment paper and spread it to fit the circle, using a spatula to create pretty swirls.

3. Bake meringue for 75 to 90 minutes until exterior is dry (humidity impacts cook time), cracking the oven door if meringue starts to show signs of browning. Once out of oven and cooled, meringue should feel dry on the outside and peel away from the parchment easily. If still a little soft, return to 250°F (120°C) oven for another 10 to 20 minutes. Cool meringue on tray before removing.

4. Whip cream to a soft peak and beat in the sugar, lemon zest and juice. Chill.

5. Assemble the pavlova immediately before serving. Place the meringue onto a platter and top with the whipped cream. Cut the passion fruit in half and scoop out the fruit and seeds and spoon this over the cream. Slice and serve as you would a cake.

Servings: 8

Author: Anna Olson
Source: Food and Drink


Have a great day