Halawa i Kawa korzenna W związku z trwającym Weekendem Korzennym organizowanym Ptasie postanowiłam zrobić Halawe, którą poznałam dzięki Lullaby. Spodobał mi się ten sposób przygotowania kaszy manny, zaintrygowało połączenie składników i aromatów. Mimo zawiłości związanych z sama kaszą potrawa jest szybka w przygotowaniu i warta spróbowania. Niestety jednak chyba wolę "kremową mannę". Ponadto przesadziłam ze słodkimi dodatkami i mnie zemdliło, jednak nie lubię aż tak słodkich dań. Oczywiście nie byłabym sobą gdybym nie wprowadziła własnych modyfikacji, ale były one naprawdę nie wielkie :-) Halawa 70g kaszy mannyłyżka masła (jest zbędne, można uprażyć kaszę bez niego)2 łyżki cukru (lub miód/2 słodziki)1,5 szklanki wody (albo mleka)łyżka soku z cytrynypół banana5g rodzynekszczypta kardamonu i cynamonu, dodatkowo 2 goździki (nie zapomnieć wyjąć)Kaszę uprażyć na patelni (z masłem lub bez) aż nabierze złocistej barwy, dodać szczyptę cynamonu i kardamonu.
lemonpi Racuchy z kaszy manny Składniki dla 4 osób: pół szklanki kaszy manny1,5 szklanki mleka2 łyżki cukru2 jajka2 łyżki masłaolej do smażenia Mannę wymieszać z małą ilościa zimnego mleka. Na patelni rozgrzać olej. 30 Days to a Better Blog Welcome to the 30 Days to a Better Blog series. This originally started as a New Years Resolution, with 30 days to whip your blog into better shape. Now it’s reorganized to give you better structure and you can implement it whenever, and however, you’d like. Tools, Tricks & Technology: Make your blog better simply by using the most up-to-date software, analyzing your statistics, checking out your competition, and using the tools right at your fingertips. Layout: Let’s face it, blog layouts change frequently. Content: A better blog needs better content. Pages: Posts aren’t the only thing that your readers see. Distribution & Marketing: Now that you have great content, it’s time to learn how to distribute and market your posts. Community: With a better blog comes a better sense of community. Note: You’ll notice there are only 29 links.
Durian Sticky Rice in Coconut Milk I bought a frozen durian today and it was so sweet and creamy. Durian is good by itself or with sticky rice. I learned to eat durian sticky rice in coconut milk from a frozen Thai dessert sold at the supermarket. Ingredients: 2 cups glutinous rice soaked for 4 hrs2 cups coconut milk3 tbsp sugar1/2 tsp salt Mix all the ingredients together and cook in ricer cooker. Durian in Coconut Milk: 2 cups durian pulps3 cups coconut milk1/2 cup water2-3 tbsp sugar1/2 tsp salt Heat the coconut milk, water, sugar, salt. Serve hot durian coconut milk on top of sticky rice. Place left over rice in individual containers and then durian coconut milk on top.
Inspiration for artists from Wildfox Couture - I LOVE WILDFOX - Magical Creatures!! Pre-fall, Wildfox and Francesca Lia Block collection magicalcreature.com Pre-Fall 2012 Magical Creatures Magical Creatures is a story written for Wildfox by critically acclaimed author, Francesca Lia Block. Francesca has been an inspiration for Wildfox creators, Emily Faulstich and Kimberley Gordon, since before the birth of Wildfox in 2007. “When I first moved to Los Angeles I was so scared. Now you can share in the love of Francesca and Wildfox and decide which girl you are. Photos: Kimberley Gordon Muse: Amanda Booth Styling: Emily Faulstich, Kimberley Gordon, Meredith Leyerzaph Hair: Anna Lee Fiorino Makeup: Carlene K
The 50 best foods in the world and where to eat them 1. Best place to eat: Oysters.Strangfor Lough, Northern Ireland "If I were to die tomorrow, I'd walk to Strangford, get a couple of bottles of really cold Chablis, and eat as many Strangford Lough oysters as I could. Then I'd die very happily indeed. There are very few places you can get Strangford Lough oysters now. Cuan Oysters, Sketrick Island, Killinchy, Newtownards, County Down, Northern Ireland, 02897 541461, www.cuanoysters.com 2. "The aubergines were slow- baked for six hours, brought to the table whole, and skinned in front of us. Dinokratous & An, Polemou 22, Kolonaki, 11521 Athens, 0030 210 7400150, www.takioupia.com 3. There are many fine hamburgers in New York, even the most mediocre of which would put its British counterparts to shame. 90 Bedford St, New York, 001 212 741 4695, www.thelittleowlnyc.com 4. The best place in the world to eat zabaglione, according to Giorgio Locatelli, is at his uncle's restaurant, La Cinzianell, in Corgeno, northern Italy. 5. 7. 8. 9. 10. 11.
Apples and Butter I woke this morning slightly confused to find myself in New York City. See, I was supposed to be back here a week ago, but, like so many others, my travel plans fell victim to the blizzard in New York. My original flight was canceled and the earliest that Virgin America could rebook me was not early enough to make it back for my class at The French Culinary Institute last Wednesday. I would have been disappointed to miss any class at FCI, but last week was my buffet night. But, as one learns to do, I made the best of it. I walked the 1.5 miles to work this morning to shock my body back into acceptance of the cold weather. This soup is comforting and hearty. Ground Walnut and Tomato Soup Adapted from Real Food Magazine Heat 3 tablespoons of butter in a large soup pot over medium heat.
Pumpkin Recipes - Recipes for Pumpkin Bread, Pumpkin Pie and More for Halloween *Cute n Cool* Blog Stuff Springbok The specific epithet marsupialis (Latin: marsupium, "pocket") derives from a pocket-like skin flap which extends along the middle of the back from the tail onwards. When the male springbok is showing off his strength to attract a mate, or to ward off predators, he starts off in a stiff-legged trot, jumping up into the air with an arched back every few paces and lifting the flap along his back. Lifting the flap causes the long white hairs under the tail to stand up in a conspicuous fan shape, which in turn emits a strong scent of sweat. Appearance[edit] Springboks are slender, long-necked antelopes, with a total length of 150 to 195 cm (59 to 77 in), and horns present in both sexes.[5] Adults are between 70 and 90 cm (28 and 35 in)[6] tall at the shoulder, depending on weight and gender; they weigh between 30 and 44 kg (66 and 97 lb) for the females and 33 and 48 kg (73 and 106 lb) for the males. Their colouring consists of a pattern of white, reddish/tan and dark brown. Diet[edit]
Health & Nutrition Facts in Japanese Food 3: Persimmon/Kaki/柿 « SHIZUOKA GOURMET Jiro kaki/squat persimmons As demonstrated by many food bloggers, cooking and creating great foods and drinks have become incomplete and unsatisfying when not considering the benefits or adverse effects of the same foods and drinks regardless of their taste. I do not intend to delve into counselling or consulting, but only to offer some knowledge about the good sides of Japanese foods and drinks. I will not extoll on its possible lacks and negative aspects. After all, the Japanese are not the longest-living people in the world for no reason! Health & Nutrition Facts in Japanese Food 3: Persimmon/Kaki/柿 A persimmon is the edible fruit of a number of species of trees in the genus Diospyros in the ebony wood family (Ebenaceae). Dried Japanese Hachiya persimmons. The Japanese Persimmon or kaki (柿) (Diospyros kaki), “shizi” (柿子) in Chinese, is the most widely cultivated species. The non-astringent persimmon is squat like a tomato and is most commonly sold as fuyu or jiro. Like this: