Chop the woody ends off the shoots.
Heat olive oil in large frying pan on medium heat.
Chuck in asparagus and a pinch of salt.
Close lid, sauté for about 5-7 minutes. Shake pan occasionally.
Sprinkle on about a teaspoon of sugar, continue sautéing for 3 minutes until sugar has caramelised.
Add a solid splash of balsamic vinegar, shake, continue cooking with the lid off until the vinegar has almost evaporated (1-2 minutes).
Serve.
Best gardening weather today, so we took care of the vegetables. We'll be cooking again from tomorrow on: Japanese Oyakodon, Italian pasta alla zozzona and Chinese black bean mushrooms. The one or the other #recipe soon.
Interesting, the alcohol content in the hard cider served at La Crêperie de Paris at Epcot is only 3%. Going to brew up a batch of some kind of hard cider here today, probably, and all the recipes seem to be double that. #alcohol#brewing#homebrew
sterilize everything
pasteurize apple juice, if necessary
add sugar/honey/sweetener depending on preference/amount of alcohol desired
ferment (primary only, or primary/secondary) at some temperature that is not hot
bottle
pasteurize to prevent a gory death by shattering bottle
A batch of ginger & citrus marmalade I made today, plus some ginger tea as a byproduct! https://sh.itjust.works/pictrs/image/b081a7fb-3335-4dc2-9e73-2f2d2858e7fd.jpeg
I’ll try to do a write-up, but was mostly flying by the seat of my pants…
5 large (about the size of my hand) pieces of ginger 2 lemons 1/2 navel orange 2.5 cups sugar 1 packet gelatin Cloves, star anise, turmeric
Cut ginger into slices and simmer for 30 minutes. Drain, but save the cooking water as ginger tea, with a bit of sugar added. The last 10 minutes, I added some cloves and star anise to the simmering pot, but the flavour wasn’t really noticeable in the final product, so may want to try adding them sooner. Then puree the boiled ginger in a blender - could probably skip this step if chopped small enough, but I don’t really like chewy pieces in my jam
Cut 1/4" off the ends of the lemons, then quarter them, and slice as thinly as possible, removing seeds as you go (I used the lemons whole, pith and all, surprisingly it wasn’t too bitter at all).
Peel 1/2 orange with a peeler and cut the peel into small pieces. Remove the pith, quarter and slice the orange thinly (I didn’t use the pith this time because it is so much thicker)
Simmer the lemons, orange, ginger, sugar and a pinch of turmeric for 45 minutes. I started with 2 cups of sugar and 30 minutes cooking time, but it just wasn’t thickening up, so I added another 1/2 cup of sugar, gelatin, and cooked for another 15 mins and it turned out nice and thick.
It's my mom, her sister, and my nephews' birthday. - Here some cake for them!
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American Dairy Association Butter Party Cake 1953 Recipe ad
. #Butter#Cake#Advertisement#Recipe#Retro#Vintage
egan dinner Veggie couscous 👉🏼I used pepper, zucchini, squash, eggplant, carrots, garlic, fresh ginger and onion. 👉🏼Mix together with salt and olive oil 👉🏼Broil the veggies for 5 mins. 👉🏼Add a can of roasted tomatoes, 👉🏼Season with salt, pepper and Ras El Hanout- a combination of of Coriander, Turmeric, Cardamom, Sea Salt, Black Pepper, Clover, Cinnamon, Nutmeg, Allspice, Ginger, Cumin and Paprika. 👉🏼Return to oven 400 degrees 👉🏼bake until tender. 👩🍳Coucous 👉🏼Add to cups of couscous to 2 cups of boiling water. 👉🏼Cover and let sit. Separate with a fork 👩🍳Assembly 👉🏼Put coucous on large dish 👉🏼Top with veg 👉🏼Decorate with toasted almond slivers, dried apricots and fresh cilantro #vegan#marrocancuisine#recipe#vegetarian#dinnerrecipes#healthyfood#healthy#vegetarian
Marmalade in the making (sh.itjust.works)
A batch of ginger & citrus marmalade I made today, plus some ginger tea as a byproduct! https://sh.itjust.works/pictrs/image/b081a7fb-3335-4dc2-9e73-2f2d2858e7fd.jpeg
What's on your meal plan for this week?
I thought it might be cool to see what different meals people have in the week and maybe provide some inspiration for others!
Your Coffee Is About to Change, Whether You’re Ready or Not (slate.com)
archive.is/NHhH1