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Hunter Angler Gardener Cook

Hunter Angler Gardener Cook

Fat of the Land Brazilian coffee cocktail | 1bigbite Lately I am a magnet for minor and intermediate disasters, actually I always had been but things are escalating. Sometimes I believe bad things just happen to me but at the end it is how it is, this is me and I should come with a warning. Just a list of last days debacles: I broke three glasses, of cause the expensive ones and every day one because it’s so much fun to clean the floor. If I look on my left hand, I can see two cuts slowly healing, still love sharp knifes. These pee-wee accidents are bad, but after all I wish they would triple if it would make the next catastrophe never happen. And now the worst thing, you might already guessed… A wave of coffee made it into my notebook through the usb ports and the screen went black immediately. Brazilian coffee cocktail serves 2-3 120 ml / 1/2 cup chilled espresso 60 ml / 1/4 cup rum or cachaca 60 ml / 1/4 cup sweetened condensed milk ice cubes Combine everything in a shaker or ball jar, add ice cubes and shake well. - Make Something. Share It. NorCal Cazadora Tiramisu ice cream tiramisu ice cream This is one of my recipes published in the February edition of Oprah magazine as part of the main food feature on ice cream. I have had a love affair with ice cream for 20 years which started when I first left South Africa to travel the world and realised what real super premium ice cream was all about. This is the ice cream version of the classic Italian dessert Tiramisu that is just a little bit decadent. Ingredients 150ml / 2/3 cup water 150gms ¾ cup sugar 250gms Mascarpone cheese 250 gms of crème fraiche or sour cream 1 tsp vanilla extract 3 tsp instant coffee dissolved in 3Tbs hot water 2 Tbs brandy or coffee liqueur 90 gms boudoir biscuits broken into small pieces cocoa powder for dusting Instructions Bring the water and 115gs of the sugar (½ cup) to the boil in a small pot until the sugar has dissolved. Copyright DrizzleandDip 2013 my ice cream feature in oprah magazine Like this: Like Loading...

Raw dark plum jam recipe, fermented with Kefir whey. Back to recipes menu Nicola, one of the participants at a 'Fun. Ferment and Families' workshop commented that this jam was best jam she had ever tasted. See a partially cooked version in the notes section at the bottom of this page. Makes 1 kg of dark red plums 1/2 cup of Australian raw honey 2 teaspoons of Kefir whey 1/2 teaspoon of Celtic sea salt 1/8 teaspoon cardamom 1/8 teaspoon ground cloves Wash the plums well, discarding any that are overripe or damaged. Transfer the plum jam mixture to clean jars, pressing it down with a wooden spoon to remove air bubbles. NOTES The kernels are high in vitamin B17 and can be ground into a flour and mixed in with the jam; just remember to extract the kernel from the shell. This makes a jam that is liquid rather than thick. The above recipe may be modified to create a set-jam by the following method. Network with like minded people at the Traditional Nutrition News Group. Share With Friends

Traveling in Italy: Sfingi, Sicilian Puff Pastry Fritters When you notice that everywhere you step on outside your house seems to have developed colored spots, it doesn't mean that the cleaners left on a holiday altogether nor there's a new city-wide fad of polka-dotted flooring. It just means that Carnevale (Carnival or Mardi Gras) is just around the corner. This is also my reminder that it's time to hit the stores and do my share of the Carnevale festivities. Take my kids out costume hunting along with the other hundred parents and kids looking for the same thing. Princess and action hero costumes. Children put on their costumes and start throwing stelle filanti (streamers) & coriandoli (confetti) everywhere. When Carnevale arrives, my thoughts dwell on the plethora of pastries that go with this period. There is futility in calling each pastry with its proper name, I've noticed. Here, I have the Sicilian puff pastry fritters. Even if these fritters come from one region, there are different kinds too, depending on the town it comes from.

Fermented Fruit Kvass You are looking at a close-up photo of a 1-day old kvass. I’m guessing that 99% of you are thinking: “Errh, KVASS … what!? Is that another new and complicated health trend?!?” Kvass is a russian fermented beverage traditionally made with beets, whey and rye bread. It is a very easy recipe with few ingredients and short preparation time (yes, 48 hours is actually short, for being a fermented beverage). I have learned this fermented beverage technique from the inspiring author and whole food pioneer Rebecca Wood. If you like this recipe you probably also love kombucha, which we have a recipe for in our upcoming cookbook. Fermented Fruit Kvass (Fermenting technique from Rebecca Wood) 1 large glass jar Make sure to always use organic ripe fruit when fermenting. 1/4 of a large glass jar of mixed organic ripe fruit (we used fresh peaches and blackberries) 1 tbsp unpasteurized honey 1-inch fresh ginger, peeled pure water to almost fill the jar (you get best result with filtered or mineral water)

PPQ: Texas Tortilla Soup Amanda chose this week’s Project Pastry Queen challenge: Texas Tortilla Soup. I was super happy to put this on the menu this week. One, our oven is broken (waaah!) and that has really messed with my mind. And our menu. The Pastry Queen’s Texas Tortilla Soup has been our go-to chicken tortilla soup recipe for the last 5 years. Slow-roasting (or fast… depending on how much time you have) the tomatoes removes the excess water, concentrates the flavors, and caramelizes some of the sugars in the tomatoes. Um, did I mention it’s good for you? This is one of those great meals that you can make on Sunday and not worry about making dinner again until Wednesday. Thanks to Amanda for getting my husband so excited about going to the grocery store this week!

Miss Chiffonade Do you know what kvass is? | Gourmantine's Blog It’s a weird word, I know. Kvass or as we call it in Lithuanian “gira” (G like good not gin) is natural drink made by fermenting bread, berries, caraway seeds or honey, by adding sugar, yeast or natural ferment. It’s a very old drink, ancient in a way, which became particularly popular in the XVI century and was consumed by anyone from country folk to dukes. It is said it was it was consumed more frequently than water, though you can’t be sure of it… More than 100 recipes are known of the type of kvass that used to be made, some with fairly exotic names like white violet kvass or black currant leaves kvass. Sounds interesting, doesn’t it? Nowadays, the kvass that is widely known in Lithuania is made from bread. Now, in case you are having some suspicious thoughts that this drink may not be good for the health, it’s quite the opposite. How does bread kvass taste? Well, it’s certainly not a usual taste, rather very very unique. How to make bread kvass? To start you need sourdough rye bread.

Why Serious Cooks Use Carbon Steel Knives Carbon steel: the only blade for me. [Photographs: Vicky Wasik] I've been living in a stainless-steel closet, and today is the day I come out. I love carbon-steel knives. I've been quietly in love with them for a long time, and after a lot of thought, I've decided that it's time to share it with the world. The carbon-steel knife you see pictured above? If you're curious, it's an 8-inch Misono carbon-steel Gyutou. For a long time, I lived in denial of how strong my feelings were. But now I'm going to tell you what I really think: if you take cooking seriously, if you're ready to invest a little bit of time and a lot more care, and—this is a big one—if you're willing to sharpen your own knives, then carbon steel is where it's at. If you just want to get dinner on the table, not think about your knives beyond whether they're just barely sharp enough to blunder their way through an onion, and not worry if you mistreat them to no end, then yeah, stick with stainless. The Beauty of Carbon Steel