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Recipe – “Spicy Lemon Bread”

Merry Christmas & a Happy New Year! Enjoy!

“Spicy Lemon Bread”

Cookbook – “Food for Thought” – Color Library Books

 

3          fl. oz. lukewarm water

1          tbsp. dry yeast

2          tbsps. Sugar

8          oz. plain flour

Pinch of salt

1          tsp. mixed spice

Grated rind and juice of 1 lemon

4          oz. small raisins

1          egg, lightly beaten

4          oz. icing sugar

Oil

 

Mix the warm water with the yeast and 1 tsp. of the sugar.  Leave in a warm place for about 15 minutes, or until frothy.

 

Sift the flour with a pinch of salt into a warm bowl and add mixed spice, lemon rind and raisins.  Add the egg to the yeast mixture and stir it into the flour.

 

Turn the mixture out onto a floured surface and knead for about 10 minutes, or until smooth and elastic.  Place in an oiled bowl, cover and set in a warm place for about 2 hours, or until doubled in bulk.

 

Punch the dough down and knead again for a few minutes.  Divide the dough in half and shape each half into a loaf.  Place each half in a well-oiled 1 – lb. loaf pan, cover loosely and set in a warm place for about 20 minutes, or until the dough rises to the top of the pans.

 

Bake the loaves in a preheated 400 deg. Fahrenheit for 30 to 40 minutes, or until golden brown on top.  When the bread is done, the bottom of each loaf will sound hollow when tapped.  Remove to a wire rack to cool.

 

To prepare the icing, sift the icing sugar into a bowl and add the lemon juice.  If necessary, add enough hot water to make a smooth icing.  The icing should be thick enough to stay on the top of each loaf and drip slightly down the sides.  Serve when the icing is set.

Recipe – “Cheese Nuggets”

Cheese Nuggets
 
 
1/2    cup butter
1        cup all-purpose flour
2        cups grated sharp cheddar cheese
1/4    tsp. Cayenne pepper
 
Mix butter and flour together well.   Add cheese and work in well.   Shape into small marble-size balls.  Place on un-greased baking sheet.
 
Bake in 375 degree Fahrenheit for about 10 minutes.
 
Makes 36.

Recipe – Water chestnuts

 
Water Chestnuts
 
10      oz. Water chestnuts, drained
1/4    cup soy sauce
 
1/4    cup granulated sugar or brown sugar
 
8 bacon slices, half cooked or raw, cut in half crosswise
 
 
Marinate chestnuts  in soy sauce for 30 minutes to 1 hour.  Stir often distribute.
 
Remove chestnuts and roll in sugar.
 
Wrap bacon around chestnut, securing with tooth pick. 
Arrange on baking sheet.  Bake in 400 degree Fahrenheit oven for 10 to 20 minutes until bacon is cooked.  May also be broiled.
 
Make 16.

Recipe – “Herb and Flower Salad”

“Herb and Flower Salad”

“A Culinary Guide to Herbs, Spices and Flavourings”

by “Arabella Boxer, Jocasta Innes, Charlotte Parry-Crooke, Lewis Esson”

 

 

 

1          round lettuce, crisp inner leaves only

8          sprigs chervil, torn into small pieces, or 8 leaves sorrel, cut into thin strips

1          handful nasturtium flowers, marigolds or primroses, divided into petals, or left whole

 

Dressing

Salt

Freshly ground black pepper

½         tablespoon white wine vinegar

½         tablespoon lemon juice

3          tablespoons sunflower oil

 

Preparation time: 10 minutes

 

1.         Lay the whole lettuce leaves in a bowl and scatter the chervil or sorrel over.  Reserve a few nasturtiums, marigold or primroses for a garnish and scatter the rest over the salad.

2.         Mix the dressing: put salt and pepper in a small bowl and add vinegar and lemon juice.  Stir well, then add the oil and whisk until blended.  Just before serving, pour it over the salad and toss lightly.  Scatter the reserved flowers over the top before serving.

 

Salad recipe – “Turkish Mixed Salad”

“Turkish Mixed Salad”

“A Culinary Guide to Herbs, Spices and Flavourings”

by “Arabella Boxer, Jocasta Innes, Charlotte Parry-Crooke, Lewis Esson”

 

 

2          oz. rocket, shredded

1          bunch spring onions, thinly sliced

½         cucumber, peeled and chopped

1          green pepper, seeded and chopped

8          oz. tomatoes, skinned, seeded and chopped

2          tablespoons chopped dill

 

Dressing

1          tablespoon lemon juice

2-1/2   tablespoons olive oil

 

Preparation time:  15 minutes

 

1.         Pile the shredded rocket into a salad bowl, and scatter the remaining ingredients over it.

2.         Combine the dressing ingredients in a small jug and pour over the salad and mix thoroughly.   Serve with simple dishes of grilled meat or fish.

**Rocket is related to mustard family (annual), might be hard to find so use spinach.  Others names are: Italian rugola, ruchetta or roquette. 

Southern France wrapped herbs for omelettes or herb sauces

“Fines Herbes” – combination of chervil, parsley, chives and tarragon, used in cuisine’s in France.  Southern France bumps it up a notch with saffron, oregano, basil, fennel, sage and often a truffle (chopped) is added.   These are often used in a herb sauce.

     (Resource – “A Culinary Guide to Herbs, Spices and Flavourings”)

    by “Arabella Boxer, Jocasta Innes, Charlotte Parry-Crooke, Lewis Esson”

Soup Recipe – “Watercress and Ginger Consomme”

“Watercress and Ginger Consomme”

“A Culinary Guide to Herbs, Spices and Flavourings”

by “Arabella Boxer, Jocasta Innes, Charlotte Parry-Crooke, Lewis Esson”

 

 

1          duck, pheasant or chicken carcass

1          onion, unpeeled and quartered

1          large leek, trimmed and halved

1          large carrot, scraped and halved

1          celery stick, halved

1          bay leaf

1          teaspoon salt

6          whole black peppercorns

1.5       litres (2-1/2 pints) cold water

 

To garnish

1-1/2   tablespoons finely chopped fresh ginger root

12        small sprigs watercress

 

Preparation time:        15 minutes

Cooking time:              3-1/4 hours, plus cooling and chilling overnight

 

The combination of watercress and ginger gives an unusual hot flavor to this soup.

 

1.         Put the carcass into a large saucepan with the onion, leek, carrot, celery, bay leaf, salt and peppercorns.  Pour in the water and bring slowly to the boil, skimming often.

2.         When the surface is clear of scum, cover the pan and simmer for 3 hours.  Strain and measure the liquid.  If necessary, return to the rinsed-out pan and boil rapidly to reduce to 1-1/2 pints.  Leave to cool.  Pour into a bowl, cover and chill in the refrigerator overnight.

3.         Remove all the fat from the surface of the soup.  To serve, reheat gently in a saucepan and taste and adjust the seasoning if necessary.   Bring to the boil and add the ginger.  Lower the heat and simmer for 30 seconds.  Serve garnished with watercress sprigs.

 

Recipe – “Stir-Fried Courgettes with Herbs and Spices”

Stir-Fried Courgettes with Herbs and Spices

“A Culinary Guide to Herbs, Spices and Flavourings”

by Arabella Boxer, Jocasta Innes, Charlotte Parry-Crooke, Lewis Esson.

 

1-1/2   large courgettes, peeled, and cut into 1” inch chunks

              Salt

3           Tablespoons sunflower oil

1           Tablespoon chopped curry leaves

3           spring onions, sliced

1            garlic clove, peeled and chopped

1            tablespoon chopped fresh ginger root

1            tablespoon chopped fresh coriander

1            teaspoon light soy sauce

2          tablespoons chicken stock or hot water

 

Preparation time: 15 minutes, plus draining

Cooking time: 10 to 12 minutes

————————————————————————————————————

1.  Put the courgettes into a colander and set over a large plate.  Sprinkle the courgettes with the salt and leave to drain for 30 minutes, then pat dry with a cloth or absorbent paper.

2.  Heat a wok or deep frying pan, add the oil and heat until they turn brown, and then add the spring onions, garlic, ginger and coriander.  Stir-fry over brisk heat for 1 to 2 minutes.

3.  Add the courgettes and stir-fry for a further 2 minutes, then cover the wok and simmer for a further 2 minutes over a gentle heat.  Add the soy sauce and stock and stir-fry for 30 seconds.  Turn the courgettes into a warmed serving dish and serve immediately as an accompaniment to curried poultry, fish or veal.

 

Variation:

Vegetable marrow, peeled, seeded and cut into 1” inch cubes, may be substituted for the courgettes.

Recipe for Dessert

“Double Orange Dessert”

“Betty Crocker’s – Working Woman’s Cookbook”

 

2             Tablespoons sugar

1/2          teaspoon ground cinnamon

4              large oranges, pared and sectioned

1              pint orange, lemon or lime sherbet

 

Mix sugar and cinnamon; toss with oranges. Divide oranges

among 4 dishes; top with sherbet.  Sprinkle with coconut if desired.

— 4 servings.

 

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