Saturday, April 22, 2017

Wheel of Time, Saturday Recipe

I just found out that one of my favourite series of books, Wheel of Time by Robert Jordan and finished by Brandon Sanderson, is being made for TV by Sony. I love these books and will look forward to seeing what they do with them.

Some of you don't drink I know and there is a tip for a non alcoholic drink at the end of this recipe. However, as rhubarb is "in" in some areas and soon to be available from the farm here, I thought this was appropriate.

Rhubarb Daiquiri
This syrup isn’t just for cocktails. Feel free to stir an ounce into club soda for easy drinking.

MAKES 1


½ cup sugar
1½ cups coarsely grated rhubarb, divided
1 tablespoon fresh lemon juice
Pinch of kosher salt
1¾ ounces white rum
¾ ounce fresh lime juice

Preparation

Bring sugar and ½ cup water to a boil in a small saucepan, stirring to dissolve sugar. Reduce heat, add ½ cup rhubarb, and simmer until fruit starts to fall apart and mixture thickens, about 5 minutes. Remove from heat and stir in remaining 1 cup rhubarb. Let sit 30 minutes.

Strain rhubarb syrup through a fine-mesh sieve into an airtight container, pressing on solids (makes about 1 cup). Stir in lemon juice and salt. Cover and chill until cold, at least 30 minutes.

To make 1 daiquiri, combine rum, lime juice, and 1 oz. rhubarb simple syrup in a cocktail shaker. Fill with ice and shake until the outside of the shaker is frosty, about 20 seconds. Strain into a coupe glass.

Do Ahead: 
Rhubarb syrup can be made 1 week ahead. Keep chilled.Recipe by Lily Mirabelle Freedman

Have a great day
 

Friday, April 21, 2017

Bowling, Sausage and Pickles,

As I mentioned, we went bowling Wednesday and then again on Thursday. I didn't bowl very well on Wednesday but was better today. Next Monday is our last league bowl for the Winter Seniors. May 1 will be our banquet and we will be bowling for fun rather than for competition, not that anyone really takes the competition part seriously. Our summer league then starts on May 17. The mail finally delivered the coupon books which contain coupons for our bowling alley. We can't use them for league play but we can for non league days. However, these coupon books are such a waste of money. Most of the people in this building, at least, throw them away without even looking at them. I cannot imagine the wastage all over town and elsewhere.

How genuinely Mexican this recipe is, I don't know. I do know that I made them on Wednesday night
and found them delicious. I even gave a glass jar full to the guys who own the bowling alley. I had a plateful with my lunch on Thursday and really enjoyed them. I thought I had posted the recipe before, but if I did, I can't find it. One of the owners at the alley gave me a couple of Lanjaeger sausages, at least I think that's what they are. We ate one each. Always wanted to try them, but if I had known they were 200 calories a piece, I would have left it severely alone. I have seen them for sale in the deli and also seen people buy them and wondered what they were like. I could probably have asked to try one, but now I know anyway. Matt won't try the pickled vegetables by the way, he isn't a lover of pickles. The only problem I have, eating them, the carrots are a tad crisp which, with my lack of teeth, makes it difficult for me to eat.

Mexican Pickled Vegetables

These spicy pickled vegetables are like a Mexican version of Italian giardiniera and are delicious with tacos and as a condiment for any sandwich or burger. The recipe makes a large batch but it keeps well
in the refrigerator. Packed into glass jars, it makes a nice gift

1 Tbs black peppercorns
2 tsp allspice berries
2 tsp coriander seeds
1 tsp whole cloves
1 cup extra-virgin olive oil
1 medium onion, thinly sliced
10 cloves garlic, peeled
1 large head cauliflower, broken into small florets
1 lb pearl onions, fresh (peeled; see Tip) or frozen (thawed)
3 medium carrots, cut into 1/4-inch rounds
1 large red, yellow or orange bell pepper, cut lengthwise into 1/4-inch slices
1 small habanero, or 2 small jalapeño peppers, stemmed and thinly sliced
2 1/2 cups distilled white vinegar
6 bay leaves
2 Tbs dried oregano
1 Tbs salt
1 tsp cumin seeds

1. Place peppercorns, allspice berries, coriander seeds and cloves on an 8-inch-square double layer of cheesecloth. Bring up the sides, making a bundle that encloses the spices, and tie at the top with kitchen string (or put the spices in a stainless-steel tea ball).

2. Heat oil in a Dutch oven over medium heat Add sliced onion and garlic cloves and cook, stirring, until soft, about 5 minutes. Add cauliflower, pearl onions, carrots, bell pepper and habanero (or jalapeños). Cook, stirring occasionally, until the vegetables are tender-crisp, 7 to 9 minutes. Stir in vinegar, bay leaves, oregano, salt, cumin seeds and the spice bundle and cook 2 minutes more.

3. Let cool for 15 minutes before transferring everything to a large nonreactive bowl (see Tip). Refrigerate, stirring occasionally, until cool, about 2 hours. Serve using a slotted spoon to leave behind excess oil.

Yield: 8 cups

Tips
If using fresh pearl onions, bring a large pot of water to a boil. Add onions and cook 1 minute to loosen the skins. Drain. When cool enough to handle, trim both ends, leaving enough of the root end to keep the onions whole while cooking. Peel off the skins. A nonreactive bowl or pan—stainless-steel, enamel-coated or glass—is necessary when cooking with acidic foods, such as vinegar, to prevent the food from reacting with it.

Author: Elvia
Source: WebMD Recipe from EatingWell.com

Have a great day
 

Thursday, April 20, 2017

Just a Quickie

Just to let you know. Tuesday I ended up with my back absolutely killing me and I couldn't do much of anything although I did manage to use up some leeks and potatoes to make Potage Parmentier. I sent Matt out for subs for supper.

Wednesday my back was still bad but not so bad. By lunchtime I was fed up with sitting around so we went - guess where - yes, the bowling alley. I bowled dreadful scores, but it was still better than sitting at home.

So I am feeling sufficiently sorry for myself that I can't really be bothered to blog.

Then I started making Mexican Pickled Vegetables cut myself quite badly so nuts to everything for now.

Have a great day
 

Monday, April 17, 2017

Norway, Bowling,

There is a story to the recipe below. Probably 60 years ago, we sailed to Norway on my parents' boat. We visited many ports and nowadays I can't tell you exactly where we were when we went looking for Norwegian sweaters. We bought some in a store and the sales girl suggested we might like to go to some local celebration. I don't know what it was about, but we went and had dinner which was reindeer meat followed by  Bløtkake. Matt complains about tough meat, he should have tried that reindeer!! The cake for dessert was absolutely fabulous. We then watched some country dancing which, I'm afraid, underwhelmed us. In fact Norway was somewhat disappointing in that a) it rained a lot, it may not mean much to you, but my mother commented even the Teddy Boys carried umbrellas and b) alcohol was the same price as gold, or maybe diamonds meaning when we went out to eat we couldn't afford to have a drink with our meal. Anyway, I subsequently bought a book called What You Have Eaten in Norway and later made the cake. In fact I made it two or three times. Always with corn starch (corn flour) and it turned out a nice, light, white sponge. Also made it with pineapple - well I have added my recipe. Only trouble is, I have lost the book. I can buy it, but am reluctant to do so, not least because if I do, mine will probably turn up.

Monday was league bowling of course, and although we all four bowled badly, we ended up winning 3/7 which surprised the heck out of me. Of course next Monday is the last day for it to make any difference and then May 1 is our banquet and prize giving. I doubt we will have won anything as we have been in 7th spot for most of the season. Have crept up to 6th, but....

Bløtkake (Norwegian Cream Cake)

Bløtkake, layered spongecake covered with drifts of whipped cream and fruit, is a dessert that Norwegians are passionate and possessive about. It is a traditional sweet finish for any festive meal, whether a long, dark winter lunch or a long, sunlit summer dinner. “Scandinavians really value lingering and feasting at the table,” said Maren Waxenberg, a Norwegian-American cook who lives in New York
City and serves this cake at Thanksgiving.

Cloudberries are a protected crop in Norway and are rarely available fresh in the United States, but raspberries are a good substitute.

FOR THE CAKE:
Nonstick cooking spray
4 large eggs
1 cup/200 grams granulated sugar
1 tsp vanilla sugar or 1 teaspoon vanilla extract
1 cup/120 grams cake flour
1 tsp baking powder
FOR THE FILLING AND FROSTING:
3 cups/720 milliliters whipping cream
1 tsp vanilla extract
2 Tbs confectioners’ sugar
3 Tbs cloudberry, raspberry or blackberry preserves
1/3 cup cloudberry or raspberry liqueur (such as Chambord), or berry juice of your choice
12 ounces/340 grams fresh raspberries or blackberries, for decorating (optional)

1. Bake the cake: Heat oven to 350 degrees and mist a 9-inch springform pan with cooking spray. Combine eggs, sugar and vanilla in a large bowl and beat with an electric mixer (or the whisk attachment of a stand mixer) until light and fluffy, 3 to 4 minutes.

2. Sift cake flour and baking powder into a separate bowl, then fold into the egg mixture in 2 additions.

3. Pour batter into pan and bake on the middle rack of the oven for 25 to 30 minutes, or until a cake tester inserted into the middle comes out clean. Let cool completely before removing from pan.

4. Make the frosting and filling: Beat whipping cream, vanilla and confectioners’ sugar with an electric mixer until stiff peaks form. Transfer 1/3 of the whipped cream to a separate bowl and stir in preserves.

5. Use a serrated knife to slice cake horizontally into 3 equal layers. Arrange top layer of the cake cut-side-up on a platter. Poke a few holes in the cake layer with a toothpick, then sprinkle with 1/3 of the liqueur or juice.

6. Spread half the whipped cream and preserves mixture over the cake layer, then arrange middle layer on top. Poke holes in the middle layer with a toothpick and sprinkle with another 1/3 of the liqueur or juice. Top with remaining whipped cream and preserves mixture.

7. Arrange the bottom cake layer on top of the stack, cut-side-down. Poke more holes and sprinkle with remaining liqueur or juice. Frost top and sides of cake with the whipped cream, using a pastry bag to pipe on stars or other designs, if you'd like. Decorate with fresh berries.

Servings: 12


Source: JULIA MOSKIN

This, however, is the recipe I made

Bløtkake
Source: What You Have Eaten in Norway


This is a special cake from Norway often used for celebrations.

4 eggs
1/2 lb sugar
4 1/2 oz cornstarch
4 1/2 oz plain flour
1 Tbs cold water
thin cream
sherry
whipped cream
chopped almonds or walnuts
Chopped pineapple
Pineapple slices

1. Whisk eggs together with sugar for half an hour or until the mixture is thick and creamy (or use a mixer). Fold in cornstarch and flour previously well mixed together and finally the cold water. Bake in a slow oven in a round cake tin for 40-50 mins.turn out and cool. Divide the cake in 3 layers, sprinkle each liberally with thin cream to which sherry has been added, or with neat sherry. Between each layer spread a thick layer of whipped cream and either nuts or pineapple chunks. Cover the top and sides with a thick layer of lightly sweetened whipped cream  and decorate with pineapple slices.


Servings: 8


Have a great day
 

Tough Duck? Deck Chairs, Books,

I give up. I wrote a while back about Matt saying meat was tough. Saturday night he said the duck
was too tough to eat. Personally I thought it was delicious. What really gets me he has an almost complete set of his own teeth but finds stuff tough. Me on the other hand, short of those items but still can enjoy meat he calls tough. So, Sunday supper I ate the rest of the duck and made eggs for Matt with salad for both of us. So I guess that's the last duck we will have. I have already changed my method of cooking meat generally to ensure he finds it tender enough. I really don't know why he is having such problems. The duck, which came from the local grocery store, had an orange sauce with it, in a packet, which I decided to try, it was delicious too. I took a quick picture just before I started pulling it apart.

Saturday started with rain but by the afternoon, the weather was lovely and I stood on the balcony for a while enjoying the sunshine. Matt suggested we put the chairs back out but I felt that was a waste of time, we have some fold up camping chairs so maybe we can use those. The chairs we normally have, are really quite heavy. They are, at present, in the bedrooms. Funny we have had the folding chairs for several years and hardly ever used them.

Bob Scotney is doing an interesting series on his A to Z posts about houses in the UK. His M for Mmenabilly reminded me of a book I read, many years ago, by Daphne DuMaurier called The King's General. I have always enjoyed her books and recently re-read a few of them, I have now ordered this book from the library because, if it is the story I remember, it is a book which I really enjoyed as a young woman. Actually, I was pretty surprised the library had it. I haven't mentioned it before, but I have been reading a lot of Tanya Huff's book lately, her Confederation series. I am really enjoying them and can't wait to get the next one.

Sunday night I finished the duck and Matt had eggs. I made a salad and used a lettuce from Spain?? I haven't seen lettuce from Spain before so I googled. Apparently we buy stuff from all over the world depending on the season. I thought anything we couldn't grow came from Mexico or even further south, what do I know? So then I wondered, how is lettuce, in particular, shipped? By air would be cost prohibitive I would have thought, but how long can you keep it fresh when travelling by sea. I couldn't find out.

It's getting to that time of  year - my tastebuds are all woken up with anticipation. What for? Asparagus. It says 4 servings, not in this house. Also, if you can get farm fresh asparagus, you don't need to trim the ends of course.
Asparagus with Dijon Vinaigrette 

Skinnytaste.com 

Ingredients:
  • 1 tsp Dijon Mustard
  • 1 1/2 tbsp red wine vinegar
  • 1 tbsp extra virgin olive oil
  • 2 tsp fresh chopped parsley
  • kosher salt and pepper to taste
  • 1 pound thin asparagus, tough ends trimmed off
Directions:
    In a medium bowl, whisk mustard, vinegar and 1 tbsp oil. Add parsley and season with salt and pepper.
    Steam or boil asparagus for 2-3 minutes until cooked and tender. Drain and run under cold water to stop the cooking.
    Transfer asparagus to a serving dish and drizzle with the vinaigrette. Can be served warm or chilled.
    4 servings

    Have a great day
     

    Friday, April 14, 2017

    Easter Meals, Dentist, Bowling




    What a strange visit I had to the dentist yesterday, first I should tell you that I decided to agree to another couple of weeks healing as everyone tells me that the missing teeth are not really noticeable. Then we
    proceeded with the filling. The dentist and the hygienist were discussing Easter dinner. The dentist isn't, apparently, much of a cook so will be eating with her mother who sounds like a good cook. She apparently roasts lamb much the same way as I do. Lots of garlic. The hygienist said she too would be cooking lamb (neither of them are Canadian born and bred by the way) which everyone loved in her family. Eventually I got to talk and tell them I was doing duck. Never had cooking discussed during a filling before. Then I got out to the receptionist/secretary and much to my delight she said she had been reading my blog and enjoying the recipes. She is the only person I know who has ever attempted Pekin Duck, she said it took her 3 days to dry it enough and she used a hair dryer to help. I remember reading somewhere that you should tie it to your antenna and drive around with it to dry it. Joke I think/hope. So, after all this, I was tempted to change my mind to cooking lamb, however, I decided not to. I haven't eaten Pekin Duck in years and then only in Chinese restaurants in London, England. It always used to be, and probably still is, a very expensive
    dish.

    So, I will not be getting my new partial until May now.

    Came home earlier than expected of course, so kind of had to twiddle our thumbs til lunchtime. Then, we went bowling. Surprise, surprise. We bowled Wednesday in case I didn't feel up to it after my dental visit. However, I was fine so we went. I was given a packet of Dutch wafers as an Easter present. The ones we like best. Then I bowled two lousy games and one really good one. Matt beat me 2 out of 3 yesterday and we reversed that today. When I came home took some Hot Cross Buns out of the freezer for consumption today, Good Friday. The best ones (unless I make them) come from the Scottish store in the next town, but we haven't been over that way lately. Need to because I haven't got any Cornish Pasties either and theirs are excellent.

    As I am planning to cook duck for Easter. I have had one in the freezer for a while. This is a classic dish for duck.

     Duck a l'Orange

    1 Duck
    Honey
    2 oranges
    port wine
    Giblet gravy
    pinch sugar
    Extra orange juice if required.

    1. Roast duck for 15 minutes per lb. and 15 mins. over. Start in a hot oven(425°-450°) then reduce to moderate (375°).

    2. Prick the skin after first 30 mnutes so the fat can fun out and give a crisp outside. If wished, brush with a little melted honey to aid crispness. Garnish with slices of orange and serve, if wished, with orange sauce.

     Orange Sauce

    Peel 2 oranges and cut the peel into very narrow ribbons, remove pith. Simmer in a litle water until tender. Make brown sauce with stock from giblets  but add a little port wine, the orange strips and some of the orange stock. If desired add a little extra orange juice and a pinch of sugar.


    Source: Cookery in Colour

    Have a great Easter
     

    Thursday, April 13, 2017

    Easter Bunny

    Just a recipe today. Going for a filling this morning.

    I couldn't resist posting this

    Easter Bunny Cake


    Frosting
    3 sticks (12 ounces) unsalted butter, at room temperature
    6 cups confectioners' sugar
    pinch fine salt
    1 Tbs vanilla extract
    2-3 tbs milk

    Bunny
    2 baked 9-inch round cake layers (your favourite recipe or an 18.25-ounce boxed cake mix)
    1 ¼ cup sweetened flaked coconut
    2 store-bought biscotti
    1 tube pink decorating icing
    2 black jelly beans
    2 marshmallows
    1 white jelly bean, halved lengthwise
    1 pink jelly bean
    1 black licorice wheel, such as Haribo

    1. Frosting

    2. For the frosting: Combine the butter, sugar and salt in the bowl of a stand mixer fitted with a paddle attachment (or in a large bowl if using a hand-held electric mixer). Mix on low speed until mostly incorporated. Add the vanilla, increase the speed to medium-high and mix until smooth. Adjust the consistency with milk until the frosting is easy to spread.

    3. Bunny

    4. For the bunny: Spread a thin layer of frosting on the flat side of one cake layer, about 2/3 cup, and top with the flat side of the second cake layer. Measure 5 inches across the top of the cake and cut down through the layers, creating two layered pieces that are slightly different sizes.

    5. Place the larger piece of cake, cut-side down, on a large platter or cake board. If using a rectangular cake board, place the larger piece so that the long edges are parallel with the long edges of the board. This is the body of the bunny. Cut the smaller piece of cake in half crosswise, so you have two layered wedges. Place one wedge in front of the body, with one flat side on the board and the other flat side against the body. The curved side will be on top. Take a serrated knife and round off the sharp edges on top of the head. Cut the tip off (the nose) at a 45-degree angle. Reserve all scraps in a bowl.

    6. Separate the layers of the remaining wedge of cake. These will be the back legs. Round the sharp edges of the cake wedges with your knife, and add to the scrap bowl. Place one piece on each side of the bunny, with one flat side down and the other flat side facing forward (the round side towards the back of the bunny), about 1-inch from the end of the bunny's body.

    7. Mix the cake scraps in the bowl with a fork until mashed, and then pack into a ball with your hands. Place the ball behind the bunny's body and adhere with a dab of frosting. This is the bunny's tail.

    8. Frost the entire bunny, tail and all, using 2 to 3 cups of the frosting, keeping some definition with the bunny parts, and frosting more generously around any sharp edges to give a rounded look to the bunny parts. Sprinkle the bunny with the coconut to fully cover. Gently pat to adhere.

    9. Insert the biscotti between the head and body, pressing into the cake to secure them. These are the ears. Place the base of the ears close together at the center of the head and angle them out. Frost the front of each biscotti with some frosting. Then, using the pink decorating icing, frost a smaller strip in the center of each biscotti, going down to where the ears meet the head but not going all the way to the top.

    10. To make the face, press a black jelly bean into each side of the head for the eyes. Cut one of the marshmallows into 3 circles, discard the middle piece, and press the 2 end circles, cut-sides-in, into the front of the face for the bunny cheeks. Take the white jelly bean halves and push them into face below the cheeks, round-sides-out, for the teeth. Place the pink jelly bean above for the nose.

    11. Unroll the licorice wheel and cut 2 pieces about 1 1/2 inches long each. For each piece, peel the strips apart halfway down, and then cut each separated strip in half lengthwise so you end up with a piece looking a bit like a broom. Repeat with the second piece of licorice. Tuck each piece, with a dab of frosting, behind a marshmallow cheek, with the cut ends facing out, for the whiskers.

    12. Cut the second marshmallow in half lengthwise. Make 3 slits in each half, going about halfway through (these are the toes), and place in front of the legs for the bunny's feet. Adhere the bottom of the feet with icing if necessary.

    Source: Food Network Kitchen

    Author Notes
    Take 2 1/2 sheets of parchment paper and cut in half. Line the edges of your cake board with these parchment rectangles so that they form a rectangle of open space in the middle. Build your cake on the edges of these pieces of parchment. When you are finished you can slide them away along with any excess icing and coconut.

    Make sure your cakes are completely cooled before you being to ice and cut them.


    Have a great day
     

    Wednesday, April 12, 2017

    Shopping, PC Plus,

    I was worn out today, did our weekly shop and then went to the liquor store. What a lot of walking. After unpacking all the shopping I was really glad to sit down. I have told you about points before, well beef was on points today so bought some steaks. Also a batch of chicken (on points) then used the $50 of points I already had to pay for it. In the meanwhile I earned another $18 on the things I bought today. I love this system, the cashiers ask people if they belong to the PC Plus points system and some say no, I think they are nuts. I bought another cauliflower (I think it was on points too) to do something else with cauliflower rice, I am a convert.

    I said I would share this recipe with you, and here it is. We both enjoyed it, made enough for us for two days. As I said, I didn't use the Pomegranate because I really don't know how to eat the seeds anyway. According to the internet it is really up to you which you do. My mother loved them. I also adapted a few things and used powdered spices when I didn't have sticks or pods. I was pretty impressed with the cauliflower, I wouldn't have known what it was had anyone else served it to me, it was more like a grain. I have also altered the measurements from metric.


    Hairy Bikers' Cauliflower and Chicken Pilaf

    1 lb chicken thighs or breasts
    1 large onion, sliced into thin crescents
    2 garlic cloves, finely chopped
    1/2 tsp maybe fresh root ginger, finely chopped
    large pinch of saffron
    1 Tbs vegetable or coconut oil
    5 cardamom pods
    2 1/2 inch pieces of cinnamon stick
    1 tsp cumin seeds
    1 tsp fennel seeds (optional)
    3 cloves
    2 bay leaves
    1 cup chicken stock
    1 medium cauliflower (about 1 1/2 lbs)
    flaked sea salt
    freshly ground black pepper

    To serve:
    1 Tbs pistachios
    ½ pomegranate
    small bunch of coriander or parsley

    1. First prepare the chicken. If using thighs, trim off any fat, then slice them thinly. If using chicken breasts, cut them into 1/2 " chunks. Peel and slice the onion into thin crescents. Finely chop the garlic and ginger. Put the saffron in a bowl with a little hot water and leave it to steep.

    2. Heat the oil in a large, lidded frying pan or a shallow casserole dish. When the pan is hot, add the chicken. Fry the chicken for a minute, stirring constantly, until the pieces have seared, then add the onion, garlic and ginger and fry for another couple of minutes. Add the whole spices and the bay leaves.

    3. Pour the stock and the saffron with its water into the pan, then season with salt and pepper. Stir vigorously, scraping up any brown bits from the base of the pan. Bring the stock to the boil, then leave to simmer while you prepare the cauliflower – this should take about 5 minutes. Cut up the cauliflower and blitz to the size of coarse breadcrumbs in a food processor – use the stalks as well as the florets.

    4. When the liquid has reduced so it just coats the base of the pan and the chicken and onion are tender, remove the chicken and most of the onion with a slotted spoon and keep them warm. Add the cauliflower to the pan and stir so it is coated with the remaining liquid and spices – it should start to turn a light ochre in patches.

    5. Cook over a medium heat for at least 5 minutes, stirring regularly, until the cauliflower is cooked through and the remaining liquid has evaporated. The cauliflower should be fluffy. Put half the chicken and onion back into the pan and stir it through the cauliflower, then add the rest on top.

    6. While the cauliflower is cooking, lightly crush or chop the pistachios and remove the seeds from the pomegranate. Serve the pilaf sprinkled with the pistachios, pomegranate seeds and herbs.

    Author Notes
    Leftovers can be stored in an airtight container in the fridge for up to 2 days.


    Have a great day
     

    Tuesday, April 11, 2017

    Balconies, Monday Supper,

    They;re back!! The workmen have started again to do the balconies. Oh joy!! Much to my surprise, when we went to leave to go bowling, they had already put an access tunnel leading to the front door plus there were all kinds of vehicles so Matt couldn't get there to pick me up. Luckily I saw he was out front and managed to get to him. Grrr. From now on, I will either have to go to a side door or down into the garage. Normally I can sit and wait in the lobby and don't have to do a lot of walking.

    This evening (Monday) I cooked the Hairy Bikers' Chicken Pilaf made with cauliflower rice. I have
    been seeing lots of recipes using cauliflower rice so thought I would try this one. It was good and plenty for Matt and I to have a second meal tomorrow. I will post the recipe tomorrow as well. I thought I had already done so but on checking, I was wrong. It was a lot easier than I thought. It does call for pomegranate seeds, but I didn't use them, Never really figured out how to eat pomegranate. Do you suck the seeds or crunch them? Being an English recipe, it's full of millileters and grammes so maybe I will convert them before I post the recipe.

    When I saw this picture, I just wanted to pick some up and munch them. They looked so good.

    Shingaras With Cauliflower And Potato Filling

    Shingaras are the Bangladeshi style of samosas—filled and fried savory pastries usually served as an appetizer or snack. Assuming you’re not making your own dough, empanada wrappers are the closest
    approximation of homemade in both flavor and texture. These are traditionally formed into an elegant triangle shape, and we have step-by-step photos of that process here

    Cauliflower And Potato Filling
    ¾ tsp ground cayenne pepper
    ¾ tsp ground cumin
    2 Tbs olive oil
    ½ cup roasted, salted peanuts, coarsely chopped
    1 Tbs finely grated fresh ginger
    1 tsp cumin seeds (optional)
    1 tsp ground turmeric
    1 medium russet potato, peeled, cut into ?-inch pieces
    ½ small head of cauliflower, cut into ?-inch florets
    1 serrano chile, stem and seeds removed, finely chopped
    ½ tsp sugar
    Kosher salt
    ½ cup frozen peas, thawed
    ½ cup golden raisins

    Chutney And Assembly
    1 serrano chile, stem removed, chopped
    2 cups cilantro leaves with tender stems
    1 Tbs unsweetened coconut flakes
    ¼ cup whole-milk Greek yogurt
    2 Tbs fresh lime juice
    Kosher salt
    25 3–5-inch round empanada, wonton, or egg roll wrappers
    Vegetable oil (for frying; about 8 cups)

    Special Equipment: A deep-fry thermometer

    Cauliflower and Potato Filling

    1. Toast cayenne and ground cumin in a small skillet over medium heat until spices are very dark and smoky and mixture looks like ground coffee, about 3 minutes; let cool (turn on your kitchen fan or open a window first; this is a smoky situation).

    2. Heat oil in a large nonstick skillet over medium-high and cook peanuts, stirring, until golden brown, about 2 minutes. Using a slotted spoon, transfer peanuts to a small bowl. Add ginger, cumin seeds, if using, and turmeric to skillet and cook until fragrant, about 1 minute. Add potato, cauliflower, chile, and sugar, season with salt, and cook, stirring, until potato and cauliflower are softened but not completely cooked through, 8–10 minutes. Stir in 1 cup water; cover and cook until water is slightly reduced, 5 minutes. Uncover and continue to cook, tossing occasionally, until water is evaporated, mixture begins to brown, and vegetables are very soft, 8–10 minutes. Stir in peas, raisins, peanuts, and toasted spices. Generously season with salt (the filling will taste less seasoned once it’s been deep-fried). Let cool.

    Chutney and Assembly

    1. Pulse chile, cilantro, and coconut in a food processor until very finely chopped. Add yogurt and lime juice and pulse until smooth; season with salt. Transfer chutney to a small bowl; cover and chill 30 minutes to let flavors meld.

    2 Working one at a time, place about 1 Tbsp. filling (adjust amount of filling depending on the size of wrapper; use 1 heaping Tbsp. for a 4" wrapper) in the center of wrapper. Dip your fingers in water and wet edges of wrapper. Fold one side of wrapper over filling and pinch edges to seal (this will yield a half-moon shape).

    3. Fit a large pot with thermometer and pour in oil to come 3" up the sides. Heat over medium-high until thermometer registers 375°. Working in batches, fry shingara, turning occasionally, until golden brown on both sides, 3–4 minutes. Transfer to a paper towel-lined rimmed baking sheet. Let cool slightly before serving with chutney alongside.

    Yield: MAKES ABOUT 25

    Author: Kumi Banerjee

    Have a great day
     

    Monday, April 10, 2017

    Eggs for Breakfast. Crab, Clams,

    Interesting article on why we eat eggs for breakfast. Apparently eating breakfast was a Roman thing and once they left Britain, we stopped eating breakfast. We ate dinner at 9 a.m. I couldn't believe that when I read it. Then eventually dinner got pushed back later and later in the day and workers needed protein to carry them through the day. Eggs, of course, were a cheap source of protein which is why they became a breakfast staple. In one of the earliest known cookbooks (1669) poached eggs are recommended. It's a short article and worth reading.

    I forgot to mention, talking of crab menus the other day, I checked in our supermarket and found they
    do have cans of crab meat. Fairly large and something like $32 each. I did NOT buy one. They also have frozen crab legs too which I knew about. Once in a blue moon, but it has to be very blue, I treat myself to crab legs - Matt can't be bothered with them I'm pleased to say.  Incredible really, he loves seafood but can't be bothered to shell shrimp or crab or even clams and oysters. A friend in the States had a shrimp boat and every so often we would have a feast of back fin crabs in their back yard (as well as shrimp) and most of us would tuck in with gusto, not Matt. I don't remember now, but they must have had other stuff to eat. I used to peel him some shrimp on these occasions, but not the crab, if he can't be bothered to fiddle with them, and they are a fiddle to eat, he can go without. Oysters we used to buy - a bushel at a time - and Matt had built a small fire in the back yard especially for steaming them. We put them on a tin base and covered them with wet sacking. They would open themselves and I would feast on them. Matt used to take some and cook them in a sauce. He never really enjoyed clams an oysters after we had way too many clams one time and were cooking them every which way we could think of - in chowders, steamed, fried, you name it. Must have been half a dozen of us stuffing our faces on that occasion. None of the rest of us got tired of them, but Matt never ate clams again after that.

    I absolutely love this kind of Vietnamese Soup. I'm sure I have some Oriental blood in me somewhere. This was posted by Bon Appétit. Kombu is a delicious seaweed. We used it when we were making sushi and the recipe said remove it. I left it in it was so tasty.

    Vietnamese Chicken and Rice Soup

    Sticky rice is worth using for this porridge-y, comforting chicken soup recipe; it releases lots of creamy starches and helps builds nice body as it cooks.

    2 skinless, boneless chicken thighs
    1 4x4-inch piece dried kombu
    1 2-inch piece ginger, peeled, crushed
    3 star anise pods
    1 2-inch cinnamon stick
    2 whole cloves
    4 cups chicken stock or low-sodium chicken broth
    1 cup glutinous (sticky) rice or sushi rice, rinsed
    1 Tbs (or more) fish sauce
    1 tsp palm or light brown sugar
    1 scallion, thinly sliced
    1 jalapeño, thinly sliced
    ½ cup cilantro leaves with tender stems
    ¼ cup thinly sliced white onion

    1. Bring chicken, kombu, ginger, star anise, cinnamon, cloves, stock, and 2 cups water to a simmer in a large pot over medium heat. Reduce heat to maintain a low simmer and cook until chicken is tender. Transfer chicken to a plate.

    2. Strain broth through a fine-mesh sieve into a large bowl; discard solids. Return broth to pot and add rice, fish sauce, and palm sugar. Bring to a simmer and cook until rice is very tender, 18–20 minutes. Shred chicken and return to pot; season soup with more fish sauce.

    3. Divide soup among bowls; top with scallion, jalapeño, cilantro, and onion.

    Servings: 4

    Source: Elizabeth Street Café'

    Have a great day
     

    Saturday, April 8, 2017

    Saturday Recipe

    I was nittering about rain on Thursday. Just to add insult to injury, it snowed that night and gave us a pretty good coverage. Come on Mother Nature, it's April.

    This sounded good to me and easy.

    One Pot Spanish Chicken and Rice

    This One Pot Spanish Chicken and Rice is packed with great flavors and vibrant colors! Easy to make and all in one pot, from the stove top to the oven, dinner is ready with no fuss

    2 Tbs olive oil
    6 chicken thighs with bone and skin
    salt and pepper to taste
    1 large onion chopped
    6 cloves garlic minced
    2 red bell peppers chopped
    1/4 tsp red pepper flakes
    1 tsp smoked paprika
    1 bay leaf
    2 Tbs tomato paste
    1 1/2 cups long grain rice uncooked
    28 oz crushed tomatoes
    2 cups chicken broth low sodium
    1/2 cup green olives pitted and sliced
    1 Tbs parsley chopped

    1. Preheat the oven to 400° F.

    2. In a large Dutch oven or oven proof cast iron skillet/pan heat the olive oil over medium heat. Add the chicken thighs, skin side down and cook until crispy and golden brown. Season generously with salt and pepper. Turn the thighs over and sear until golden. Transfer the thighs onto a plate and set aside.

    3. To the same skillet add the onion, garlic and bell peppers. Cook for about 3 to 5 minutes until the onion and peppers are soft.

    4. Add the red pepper flakes, smoked paprika, bay leaf, tomato paste and stir. Season with salt and pepper as needed. Stir in the rice, crushed tomatoes and chicken broth. Bring to a boil.

    5. Transfer the chicken back to the skillet on top of the rice. Place the skillet in the oven and bake for about 45 minutes or until the rice is cooked through. You could cover the skillet for the first 30 minutes and then remove the lid for the last 15 minutes.

    6. Garnish with green olives and parsley and serve warm.

    Servings: 6

    Author: Joanna Cismaru
    Source: Jo Cooks

    Author Notes
    Store leftovers in an airtight container for 3 to 4 days.


    Have a great day

    Friday, April 7, 2017

    A Plethora of Chocolate, Rain, Mandarin, Bowling,

    So now we have four rabbits. Red for milk, brown for dark, green for white chocolate. I finally found plain chocolate rabbits hidden away amongst the hundreds of milk ones. We seem to be overladen with chocolate at the moment, because I needed to spend a specific amount in the grocery store to get some loyalty points, I was about $1 short so grabbed a couple of Coffee Crisp not to mention the chocolate we have in the apartment anyway. Matt has Lindt chocolate bars and I have Hershey's kisses of which I allow myself a couple or so every night. Coffee Crisp is probably my favourite candy bar - for some reason they are not available in North Carolina. The are made by Nestlés so they should be available everywhere I would think.

    Our weather is a tad damp at the moment, it was chucking it down when we went to lunch. I even
    carried an umbrella into the Mandarin. Enjoyed lunch of course. These days everything is marked with a calorie count and I have discovered my favourite, Hot and Sour Soup, is only 80 calories for a bowl full. Not bad. I was tempted to have several bowls and nothing else. I don't normally worry too much about calories when I eat out anyway, don't do it that often. Our friend was celebrating his birthday and when they came to sing to him, they did so in Chinese first and then in English. I have now discovered what Happy Birthday is in Chinese Shēngrì kuàilè which is pronounced something like Shengshe qwailo. I'm sure you all wanted to know that.

    We were a tad late for our bowling, not that it matters on a Thursday. Our friends who are usually there didn't put in an appearance today for some reason. I had one pretty good game again, 171, and at least I crept over the 100 in the other two games.

    You know, I am so glad I didn't do the A to Z this year. I have been trying to visit a few blogging friends each day and I am finding that very time consuming too.

    As I am in a chocolatey mood I had to follow the theme.

    Brooklyn Blackout Semifreddo Cake

    When a rich semifreddo custard (instead of pudding) is schmeared between layers of sponge cake, you get a remix of the classic Brooklyn Blackout cake. Straight from the freezer, the stripes of filling take on an ice cream-like texture which becomes even fudgier after the cake thaws a tad.

    CAKE
    2 Tbs unsalted butter
    ¼ cup milk
    2 cups sugar
    8 eggs, at room temperature
    ¾ cups all-purpose flour
    ½ cup unsweetened cocoa powder (use black cocoa powder for an extra blacked-out cake)
    1 tsp baking powder
    1 tsp kosher salt
    1 tsp vanilla extract

    SEMIFREDDO
    7 oz dark chocolate (70% cacao), chopped
    2 tsp espresso powder
    ½ cup sugar
    2 eggs
    2 tsp vanilla extract
    1 ? cup heavy cream
    2 Tbs cream cheese, at room temperature

    GANACHE
    6 Tbs heavy cream
    4 oz dark chocolate (70% cacao), broken into small pieces
    1 Tbs light corn syrup (optional)

    1. To make the cake, heat the oven to 350°F (175°C). Grease a baking sheet, line it with parchment, butter the parchment, and sprinkle with sugar. Melt the butter with the milk in the microwave, about 45 seconds. Beat the sugar and eggs on medium-high speed until the mixture is pale yellow, tripled in volume, and thick, about 8 minutes. With the mixer running, slowly add the milk and butter.

    2. Sift together the flour, cocoa powder, baking powder, and salt, then fold it into the egg mixture; there should be no lumps. Fold in the vanilla.

    3. Pour the batter into the prepared baking sheet and spread it evenly. Bake until a toothpick inserted comes out clean, 20 to 25 minutes. Cool for a couple of minutes, then run a knife around the edges to loosen it. Invert the pan onto a wire rack, remove the parchment, and let cool completely.

    4. To make the semifreddo, in a metal or glass bowl set over a pot of slowly simmering water, melt the chocolate and espresso powder, then remove from the heat. Keep the pot simmering—you’ll need it again!

    5. In a metal or glass bowl, whisk together the sugar, eggs, and vanilla. Place the bowl over the simmering water and whisk until it thickens and the sugar dissolves. Off the water, continue whisking until the mixture doubles in volume and the whisk leaves a ribbon when lifted from the bowl. Whisk in the melted chocolate and let cool for about 10 minutes.

    6. Whisk together the heavy cream and cream cheese until whipped. Fold the whipped cream into the chocolate mixture in 2 additions, just until incorporated.

    7. Line a 10-inch (25cm) loaf pan with plastic wrap, leaving extra plastic hanging over the long sides of the pan.

    8. Cut the cake into 3 pieces that will fit into the loaf pan (you will use the extra cake for the crumb topping). Place the first piece of cake into the pan. Top with half of the semifreddo, followed by the second piece of cake, the remaining semifreddo, and finally, the third piece of cake. Fold the hanging plastic over the top, and freeze overnight or for up to a week. Wrap the remaining cake in plastic wrap; you will need it for serving.

    9. On the day you want to serve the cake, make the ganache: Heat the heavy cream in a pot over medium heat until scalding. Add the chocolate and corn syrup. Remove from the heat, let the mixture sit for approximately 5 minutes, and then stir until smooth. Let cool to room temperature.

    10. Crumble the remaining cake with your hands or a food processor.

    11. Use the plastic overhang to transfer the cake to a serving plate. Remove the plastic from the cake.

    12. Spread a thin layer of ganache on the sides of the cake, press the cake crumbs on the sides, spread another thin layer of ganache on top, and freeze until firm, 2 to 4 hours (or up to 2 weeks, well wrapped). Let sit at room temperature for about 10 minutes before serving.

    Servings: 6-8

    Source: Taste

    Have a great day
     

    Thursday, April 6, 2017

    Thursday Recipe

    I wasn't going to post anything today, but this recipe tempted me. I used to make Lemon Curd when I lived in England, but I have never made nor even tasted it since I emigrated. The recipe I used to use had a lot more sugar in it, as I recall. Doesn't it look delicious? If I weren't going out to lunch, I might even go grab some lemons and make it. However, at the Mandarin I will be eating enough food to last me quite a while I think.

    Lemon Curd


    4 lemons, juice and zest
    1/2 cup sugar
    4 large eggs
    6 Tbs unsalted butter

    1. Heat everything in a bowl over a small sauce pan of water simmering over medium-high heat, whisking continuously until thickened, about 10 minutes.

    Yield: 20(1 1/4 cups or 20 1 tablespoon servings)

    Author: Kevin Lynch
    Source: Closet Cooking

    Author Notes
    Note: You can cook the lemon curd directly in a saucepan rather than in a bowl on top of the saucepan with the simmering water but there is more of a chance for the egg to cook and produce little white flecks in the otherwise smooth and creamy curd.

    Note: If some of the egg does cook and turn into little white flecks in the curd, you can push the curd through a sieve to remove them!

    Note: Let cool and store in the fridge for up to a week.

    Have a great day
     

    Wednesday, April 5, 2017

    Bathroom, Gold Bunnies,

    I was reminded, this morning, that the other day I bought myself a new rubber mat for my bath/shower and was absolutely staggered to pay $23 for it. Yes, I know, better than slipping, but things are getting so expensive nowadays. Maybe I shouldn't complain, looking for a picture, I saw prices up to $45 or so. Funny, we bought one for each bath at the same time and mine was wearing out with tears in the corners, and Matt's is fine.

    I was also looking at a new shower curtain (we would need two) in
    my Avon catalogue and they too are pretty expensive. The Avon curtain was really attractive with bright poppies and would cheer the bathrooms up terrifically. This one is $30 and includes a bath mat which we don't need. In the catalogue it looks brighter than this picture. I wonder??? We have plain green at the moment and I am bored with it. Had the curtains a long time now too.

    Matt keeps asking if we can eat our Lindt gold bunnies now as it's April and I keep telling him he has to wait til Easter. They are sitting patiently on the shelf waiting for us to guzzle them. I do like Lindt chocolate. Actually at the moment we have two milk chocolate bunnies and Matt prefers dark chocolate but couldn't find one the other day. Shopping later today (Tuesday) so will have another look. Wouldn't be Easter to me without my Lindt bunny. In the UK it used to be Easter Eggs, large chocolate eggs with candies of some kind inside. Never seen them here. I claim deprivation because they were not available during most of my childhood due to WWII and once I had my first one, I wanted to gobble  them all up plus sit them on a shelf to look at them. As things improved the eggs got so much prettier with flowers made of coloured chocolates and icing etc.

    My earring backs finally turned up. Took long enough. I got a small packet. Having opened it I couldn't see anything and hiding at the bottom was a small plastic bag with the backs inside. It doesn't really look like 100 of them, but I am assuming that is the number. I sure as heck ain't gonna count them. I wondered why I had to wait so long. But maybe they only make them every so often. Staples just called with my printer ink. Got 25% off so worth getting two for free delivery as well.

    This dessert came from an email entitled 50 Fantastic Easter Desserts. I ask you, who is going to work their way through 50 recipes for anything? This was the second.

    Chocolate Orange Crepe Torte

    This beautiful torte consists of layered crepes with a homemade orange cremeux and chocolate
    ganache.

    Crepes
    1 cup (150 g) all-purpose flour
    1 Tbs (12 g) granulated sugar
    1 cup (250 mL) 2% milk
    2 large eggs
    3 Tbs (45 mL) vegetable oil
    ½ cup (125 mL) soda water

    Orange Cremeux
    ? cup (160 mL) 35% whipping cream
    2 tsp (10 mL) finely grated orange zest
    8 oz (240 g) white chocolate, chopped
    ¾ cup (175 mL) full-fat (minimum 10%) Greek yogurt

    Chocolate Ganache
    1 cup (250 mL) 35% whipping cream
    2 tsp (10 mL) finely grated orange zest
    7 oz (210 g) bittersweet chocolate, chopped
    2-3 slices candied orange peel, for decoration

    Crepes

    For the crepes, whisk the flour and sugar in a bowl and whisk in the milk, eggs and oil. Right before making the crepes, whisk in the soda water (the batter will be thin). This is enough for at least 8 crepes that are about 9-inches (23 cm) across.

    Heat a crepe pan or non-stick skillet on medium heat and grease lightly. Ladle a little batter onto the centre of the pan swirling it so that the batter covers the pan in an even layer in a circle. Return the pan to the heat and cook it until the top surface of the batter appears dry (matte). You may find that you have to fiddle with the temperature and the amount of batter to find “just right”. Gently lift and flip the crepe over, cooking it just 30 seconds more. Remove this to a parchment-lined baking tray and continue with the remaining batter, greasing the pan lightly after each crepe. After the crepes have cooled, they can be stacked on top of each other and wrapped in plastic wrap. If using the crepes on the same day, leave them at room temperature and if making them ahead, freeze them and thaw on the counter when needed.

    Orange Cremeux

    To make the cremeux, heat the cream with the orange zest in a small saucepan over medium heat until it just begins to show signs of simmering. Pour the hot cream over the white chocolate in a bowl, let sit a few seconds and stir gently until the mixture is smooth. Whisk in the Greek yoghurt and chill for at least 2 hours until set – the cremeux will be of a spreadable consistency.

    Chocolate Ganache

    To make the ganache, heat the cream with the orange zest in a small saucepan over medium heat until it just begins to show signs of simmering. Pour the hot cream of the semisweet chocolate in a bowl, let sit a few seconds and stir gently until the mixture is smooth. Set aside to cool to room temperature, if still too fluid when you are ready to assemble, you can chill the ganache for 30-40 minutes to set it to a spreadable consistency.
    To assemble the crepe torte, trim the crepes so that they are tidy circles about 8-inches (20 cm) across (you can use a tart ring or an inverted bowl to trace and trim.

    Place a crepe on a plate and spread a generous layer of cremeux over the crepe extending almost to the edges. Top this with a crepe and now gently spread a layer of ganache evenly over this crepe. Repeat this process, alternating between cremeux and ganache, so that you finish with a layer of ganache on top of the crepe torte. Chill the torte for at least an hour before serving and arrange 2-3 candied orange slices on top of the torte before serving.

    Servings: 6-8

    Author: Anna Olson

    Have a great day
     

    Tuesday, April 4, 2017

    Mandarin, Bowling,

    Whooppee friend's birthday lunch at the Mandarin coming up on Thursday, not that I really need an excuse, but... I am still somewhat toothless of course but have been assured one hardly notices. Only got to wait til the 20th. I am managing to eat anything at the moment with the exception of nuts.

    I said I wasn't going to post much this month, but I'm still here.

    Bowling is such a stupid game. I started off the first game getting 4 strikes in a row. People congratulating met and such. I lost it then, but made it up a bit at the end and finished with 233. However, for my third game I didn't even make 100 (81). Ridiculous. Disappointing too of course.

    Sounds yummy - salmon is always a delicious dish and this is something I may well try.

    Slow-Roasted Salmon with Fennel, Citrus, and Chiles

    Don’t bother trying to divide this fillet into tidy portions. Instead, use a spoon to break it into
    perfectly imperfect pieces.

    1 medium fennel bulb, thinly sliced
    1 blood or navel orange, very thinly sliced, seeds removed
    1 Meyer or regular lemon, very thinly sliced, seeds removed
    1 red Fresno chile or jalapeño, with seeds, thinly sliced
    4 sprigs dill, plus more for serving
    Kosher salt and coarsely ground black pepper
    1 2-lb. skinless salmon fillet, preferably center-cut
    ¾ cup olive oil
    Flaky sea salt (such as Maldon)

    1. Preheat oven to 275°. Toss fennel, orange slices, lemon slices, chile, and 4 dill sprigs in a shallow 3-qt. baking dish; season with kosher salt and pepper. Season salmon with kosher salt and place on top of fennel mixture. Pour oil over.

    2. Roast until salmon is just cooked through (the tip of a knife will slide through easily and flesh will be slightly opaque), 30–40 minutes for medium-rare.

    3. Transfer salmon to a platter, breaking it into large pieces as you go. Spoon fennel mixture and oil from baking dish over; discard dill sprigs. Season with sea salt and pepper and top with fresh dill sprigs.

    Servings: 6

    Tips: Also Try it With: Cod, halibut, John Dory, or turbot fillets

    Source: Bon Appétit

    Have a great day
     

    Monday, April 3, 2017

    Exercise Class, Cartoon, A to Z, Emails,

    Having felt almost crippled on Thursday, I went back to exercise class on Friday, much to the delight of Kelly who was our relief instructor for a couple of days, and she worked our butts off again. This time, I felt much better. Next week I will get to meet Emmy (I assume that's how it's spelled) who is our current teacher and hopefully continue the good work.

    I thought this was funny I stole it from How to Geek.


    It occurs to me that writing a blog during the A to Z is really not worth it because all the A to Z people will be too busy this month. So, I am thinking of taking a break which means this month you can expect me when you see me. Mind you I still like blethering on so I may still be here every day despite everything, even if you aren't. There are some of us who haven't accepted the Challenge this year for one reason or another. One person told me she was "burned out" last year. Bit how I felt.

    You know, I hate these recipe emails I get which say "19 ways of frying eggs" or "26 ways of cooking something else". Basically I can't be bothered to plough through so many recipes at once. Apart from not having the time. I frequently end up not looking at more than the first two or three.

    Crab is not very easy to get here, used to get lots in NC. Makes me hungry for it.

    Crab and Avocado Toasts

    Gerard Craft grew up in Washington, DC, eating lots of Maryland blue crab. Here, he creates a very simple and delicious starter by tossing sweet crabmeat with fresh mint and lime juice, then spooning
    it over mashed avocado on toast. You can make the toasts or buy store-bought ones to save time.

    2 Tbs extra-virgin olive oil, plus more for brushing
    8 slices packaged thin white bread
    2 Hass avocados
    Salt and cayenne pepper
    4 oz lump crabmeat, picked over
    1 Tbs chopped fresh mint
    2 tsp fresh lime juice

    1. Preheat the oven to 350°F/176°C; and lightly brush a large baking sheet with olive oil. Using a 2-inch round biscuit cutter, stamp 4 rounds out of each slice of bread and transfer to the baking sheet. Lightly brush the rounds with olive oil and toast for about 15 minutes, until they are lightly golden and slightly crisp.

    2. In a small bowl, mash the avocados with a pinch each of salt and cayenne pepper. In another small bowl, gently stir the crabmeat with the mint and lime juice and season with salt. Spread the mashed avocado on the toasts, top with the crab mixture and serve right away.

    Servings: 8
    Source: Food & Wine

    Have a great day

    Saturday, April 1, 2017

    Saturday Recipe

    April Fool's Day and the beginning of the A to Z. Good luck every one.

    I thought this recipe looked really delicious. I could have eaten it the minute I saw it.

    Sesame Chia Banana Bread with Honey and Tahini

    A moist, tasty and healthy banana bread with tahini, honey, sesame seeds and chia seeds!

    1 cup (about 3) very/over-ripe bananas, mashed
    1/2 cup honey
    1/2 cup tahini
    2 eggs, slightly beaten
    1/3 cup milk
    1 1/2 cups all-purpose flour
    1 cup rolled oats
    1 1/2 tsp baking soda
    1/2 tsp salt
    1 Tbs white sesame seeds
    1 Tbs black sesame seeds
    1 Tbs chia seeds

    1. Mix the bananas, honey, tahini, eggs and milk, followed by the mixture of the flour, oats, baking soda and salt, followed by the seeds.

    2. Pour the batter into a greased loaf pan and bake in a preheated 350F/180C oven until the top is lightly golden brown and a toothpick pushed into the centre comes out clean, about 60 minutes.

    Servings: 10

    Tips
    Option: Use a mixture of all purpose flour and whole wheat flour.

    Option: Add 1 teaspoon vanilla extract.

    Option: Replace the tahini with peanut butter.

    Option: Use almond milk or other milk substitute.

    Note: If the top starts getting too dark before the centre is done, cover with foil.

    Author: Kevin Lynch
    Source: Closet Kitchen

    Have a great weekend