Impatient Floret

Not myself, but had a request for it. Tested a spice blend with red tea and once the black comes in will do another test: 1/8 tsp pepper 1/4 tsp ginger 1/2 tsp cardamom 1/2 tsp cinnamon 1/2 tsp clove 1 tsp rooibos Heat equal parts almond milk to water, let spices and tea infuse about 1-3 minutes, strain and serve.

Trenchers (bread used as plates- not as sad as medieval ones) 1/2 cup warm water added to 1 1/2 teaspoon yeast and 1 1/2 tbsp honey. Let foam Mix in 1 1/2 cup flour and 1/2 tsp salt. Cover and allow to sit in warm spot for about and hour. Dust with flour and make 6 rounds. Put on cooking pan (on parchment), for another 45 minutes or so to plump up again. Bake at 350 for about 13 minutes. These would be good as pizza crusts to have in freezer, and even make a breakfast pizza with them. Good with hummus and honey (yes, tested). Need to use more water next time and test it with wheat to be more like a scary trencher :) The first I concocted were yummy, but too thin so I am adjusting the temp, time, and flour- will try this next time: Vanilla wafers for tiramisu     2 eggs     1/3 cup white sugar     1/2 teaspoon vanilla extract     1/16 teaspoon salt     1 cup all-purpose flour    ...

I went around and asked people their favourite cookies. One mentioned "Amaretto" So I went on a search and discovered he may mean amaretti. I try to go basic so things are as close to the original ancient or medieval recipe as possible: Test 1 egg sugar-1/2 cup 1 1/4- 1 1/3 cup almonds- grind fine. 1/4 tsp flavouring pinch of salt Divide the egg. Add salt to white and whip it up to soft peak. In the yolk bowl, add and mix well: ground almonds, flavouring and sugar. Fold in whites. Makes about a dozen. 325 for 10-15 minutes.

Received some mint. I used it in a tabbouleh, made for a gathering. Not really a plant I have been able to acquire a taste for but I am sure I can come up with some new recipes for the fresh mint that was gifted! Some thoughts aside from making it into tea of parsley/mint or rooibos/mint, good for digestion: Mix it with a jelly and give something a glorious oven coating like a ham or large vegetables.  Perhaps bread them, they are so firm, then fry or bake the suckers. Mix it into a mexican crema or a sour cream and put on top of a crepe filled with sauteed peaches. Infuse a milk or water with the mint then make a pudding or jello. Mint and apple cider vinaigrette for a fruit salad like apple, banana, grape, quinoa... Mix it into a sour cream or whipped cream, dip pears, strawberries and apples in it. Let it flavour a broth then make a very interesting stuffing. Dip the leaves in chocolate sauce and decorate ice cream, maybe even just make a mint/pistachio ice cream. Dip ...

Doubled the bread recipe, only used sugar for the yeast soak. Let sit an hour and a half, rolled into long loaves, slits, and put on oiled pan for 30 minutes before cooking at 350 for about 17 1/2 minutes. So essentially french bread, made sandwiches with vegetarian bacon, sprinkled herbs and powdered seasoning on one side of bread, facon on the other side and toasted. Topped bacon side with a salad made of chipotle mustard, shredded carrot, and mayonnaise. For dessert I made flan. Turned 1/8 cup water and 1/4 cup sugar into a caramel sauce by cooking about 5 minutes. Poured that into some oven-safe bowls. Then heated up a cup of milk with 1/4 cup sugar until the sugar dissolved. Whisked up two eggs and slowly whisked in the warm milk mixture. Poured this in bowls on top of caramel. Placed in a pan and poured water in so flan would cook without burning sides. Baked about 350 for about an hour and a half til a butter knife came out mostly clean and th flan looked more set than soup...

Made two batches of the curd cheese so that I could half to make paneer with for a curry this week, and to re-test the medieval frytours. One batch of the curd cheese makes about 1/4 cup, so I made just a bit over 1/2 cup to make both of these tests. The recipe didn't look right so I remade it again with the noted items below. How to make the fritters: 1/4 cup soft curd (above recipe or ricotta or cottage cheese-but squeeze out extra moisture) 1 egg* 1/8 cup wheat flour* 1/2 tsp salt, 1/8 tsp pepper, 1/4 tsp parsley, 1/4 tsp turmeric, 1/4 tsp paprika* Mix these together well and drop by spoonfuls in hot oil. Flip after a minute-minute and a half. Cook for another minute or so. Remove from oil and place on towel to drain. Makes about a dozen. Feel free to load these up with herbs you like, more than listed. Also, if you do not like salt, reduce the salt in half. If you want them more crispy, make sure the batter is cold and you can also try frying longer. Anytime you want ...

I been grooving on the veggie sausage and other protein options in the freezer section but they did have egg in them, had to be kept cold, and when I made my own out of oats or tvp...just wasn't as satisfied. SO I just got in an order from amazon. It contained raw, sprouted pumpkin seeds and a Harmony Valley vegetarian sausage mix . So excited to test the sausage mix- It has soy in it but no egg! Since it is just-add-water, and then acts like ground meat, it will be a most excellent addition to camp gearage. The sausage mix is really cool. Last night I added 1 1/4 cup cold water to the mix in a bowl, stirred well and put in fridge for this morning. It formed into patties easily, I made two. The Scotch eggs were most excellent also, coated in panko crumbs and seasoning, baked at 375 for 20 minutes.