June 17th, 2007 by alice
Tags: Cilantro, Rice, Salad
INGREDIENTS
- 2cupsbasmati rice
- 1/4cupolive oil
- 1/4cupwhite wine vinegar
- 2mediumtomatoes, diced
- 1mediumred onion, minced
- 1cup choppedcilantro
- 1/2cupkalamata olives, pitted and chopped
- salt & fresh ground pepper
DIRECTIONS
- Cook rice according to package directions, either on stove top or in rice cooker.
- Once rice is cooked, transfer to a large bowl and allow to cool, tossing with a rubber spoon until at room temperature.
- Wisk together ingredients for the dressing: oil, vinegar, salt and pepper in a bowl.
- Fold tomatoes, onion, cilantro and olives into the cooled rice.
- Add vinaigrette and toss to combine.
- Add salt and pepper to taste.
- **Notefor Leftovers: Leftover rice salad can be tossed with a can or two of white tuna, drained and flaked.
- Makes a nice lunch!
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June 17th, 2007 by alice
Tags: Best, Burgers, Ever
INGREDIENTS
- 2lbsground beef
- 1smallonion, diced
- 2tablespoonshorseradish
- 2tablespoonsWorcestershire sauce
- 1ouncegarlic, finely diced
- 1dashcelery salt
- 1dashpepper
- 6ouncesbutter
- 3teaspoonsTabasco sauce
- 1teaspooncrushed red pepper flakes
DIRECTIONS
- First off we must prepare a spicy butter mixing 6 oz soft butter in bowl with 1 teaspoon tabasco sauce and 1 teaspoon crushed red pepper.
- Roll spicy butter into a log using plastic wrap and place in fridge.
- Combine remaining ingredients in a bowl and mix well.
- Take hardened spicy butter log from fridge, remove plastic wrap and cut butter into discs.
- Take ground beef mix and shape into 6 oz balls, inserting spicy butter discs in middle (the spicy butter will flavour and keep the burgers moist while grilling).
- Flatten balls into uniform patties, no more than an inch think, to ensure proper cooking.
- Grill to desired temperature, serve on toasty buns and enjoy!
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June 17th, 2007 by alice
Tags: Cheese, Cream, Spirals
INGREDIENTS
- 10slicesbread
- 10leavesbaby spinach or chard leaves(washed)
- 1container flavouredcream cheese
DIRECTIONS
- Take off crusts from white bread.
- Take 2 slices, and lay one above (not on top) the other overlapping the edge by about half an inch.
- Roll out well with a rolling pin to seal and flatten.
- You should have a long piece now.
- Spread with flavoured cream cheese right to the edges, and lay on a spinach/shard leaf Roll up tightly and leave in the fridge overnight.
- Remove from fridge- Cut the roll into inch slices, push a pick through (optional) and lay decoratively on a platter.
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June 17th, 2007 by alice
Tags: Apple, Cheddar, Cider, Fondue
INGREDIENTS
- 4cups shreddedsharp cheddar cheese
- 4 1/2teaspoonscornstarch
- 1 1/4cupssparkling apple cider
- 1/4cuplemon juice
- 1/2teaspoonsalt(or to taste)
- 1/4teaspoonground cinnamon
- 1/4teaspoonground nutmeg
- fresh ground black pepper
- cheddar cheese cubes
- waffles, pieces
- sausage, slices(summer sausage)
- apples, slices
DIRECTIONS
- In a medium-sized mixing bowl, toss the cheese and cornstarch together.
- Add the cider and lemon juice to a saucepan; heat over medium heat until just barely simmering.
- Add the cheese mixture to the saucepan, a handful at a time; stir until the cheese is melted before adding the next handful of cheese.
- Add in the salt, cinnamon, nutmeg, and pepper to taste; stir to blend.
- Let cook on low heat for 3-5 minutes or until thickened.
- Pour into a fondue pot and keep warm over the burner OR transfer to a crockpot set on LOW to keep it warm.
- Serve with cheddar cheese cubes, waffle pieces, sausage slices, apple slices, or anything else you can think of.
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June 17th, 2007 by alice
Tags: Sourdough, Starter
INGREDIENTS
-
The Starter
- 1bunch organicred grapes
- 500g unbleached strongwhite bread flour
- 1literwater
-
The Food
- 100g unbleached strongwhite bread flour
- 150mlwater
DIRECTIONS
- Wash the grapes and wrap them in a muslin or fine cheese cloth.
- Loosely tie the open end with a string or elastic band and lightly crush the grapes inside with a rolling pin.
- Combine the flour and water in a large plastic, ceramic or stainless-steel bowl.
- It is best if you can find one with a lid.
- Squeeze some of the juice from the grapes into the flour and water mixture, before completely burying the little bag inside the mixture.
- Cover with the lid or a plate and leave for 10 days to two weeks at room temperature, around 20 C or 68 F.
- The grapes should start to ferment and the bag should balloon slightly with the gases being given off by the grapes.
- Pull the bag out of the mixture and squeeze any juice back into the white mixture.
- Throw away the grapes and the bag.
- Stir the starter, which should now be slightly pink and have a sour, grapey smell.
- Now you should pour away about a third of the initial starter mixture and stir in one batch of its food.
- In the beginning, you will have to feed your starter twice a day (best done at regular intervals) for two weeks.
- Just before you feed the starter, make sure you also throw away 200ml of the basic mixture.
- This might seem like a waste but if you don’t you will have far too much starter!
- After two weeks, your starter should really be alive and kicking.
- Taste a bit and it should have a slight fizz to it.
- If the starter doesn’t taste fizzy, keep feeding it until it does.
- A slightly lower room termperature can slow things up a bit.
- When it tastes fizzy you are ready to start making bread.
- To keep your starter going (it is a living thing, after all) you should only need to feed it once a week and leave it in the fridge, unless you are making bread more than once a week.
- If you are not making bread very often, you can leave feedings for two weeks.
- Make sure you keep it in the fridge, which slows the starter down.
- If it is kept at room temperature, it will need to be fed every day.
- Between making bread, give the starter at least a day to recover.
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