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Recipe – “Iced Sunshine Tea”

“ICED SUNSHINE TEA”

“Food for Thought” – by Colour Library Books

 

4          oz. granulated sugar

½         pint of water

Rind of 1 lemon, pith removed

3          tbsps. Earl Grey tea leaves

2          pints cold water

 

Combine the sugar and water in a heavy-based saucepan and stir to mix.  Add the lemon rind and bring slowly to the boil, swirling the pan occasionally to help dissolve the sugar.

 

Simmer until the sugar dissolves completely.  Remove the lemon rind and allow to cool.  Store in the refrigerator.

 

To make the tea, combine the tea leaves and water in a glass jar.  Cover and set out in the sun for at least 5 hours.  Alternatively, place in the refrigerator overnight.

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 – “Mint Sauce”

“Mint Sauce”

“A Culinary Guide to Herbs, Spices and Flavourings”

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

 

4          tablespoons finely chopped fresh mint

1          teaspoon sugar

2          tablespoons lemon juice

1          tablespoon white wine vinegar

4          tablespoons boiling water

——————————————————————

Preparation time:  10 minutes plus cooling

—————————————————————–

  1. Put the mint and sugar in a mortar and pound with a pestle until thoroughly blended, or process briefly in a food processor or electric blender.
  2. Add the lemon juice, vinegar and finally boiling water. Stir well to mix, then set aside for 30 minutes to cool.  Serve with roast lamb.

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 – “Chilled Tomato Soup”

“Chilled Tomato Soup”

“A Culinary Guide to Herbs, Spices and Flavourings”

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

 

1          2 lb. tomatoes, skinned and quartered

1          pint cold chicken stock

Salt

Freshly ground black pepper

1-1/2   tablespoon tomato puree (optional)

3          tablespoons orange juice

3          tablespoons orange juice

3          tablespoons finely chopped fresh ginger root

 

To Garnish

1          bunch spring onions, cut into very tin 1 inch strips

2          tablespoons salad burnet leaves

 

Preparation time:        10 minutes, plus chilling

Cooking time:              35 minutes

 

The addition of orange juice and ginger lends extra zest to this beautifully colored soup which is best made in mid-summer when ripe fresh tomatoes are available.  Tomato puree should be added only if you feel the tomatoes used are lacking in flavour.

 

1.         Put the tomatoes into a large saucepan and pour in the stock.  – Season to taste with salt and pepper, and add the sugar.  Bring slowly to the boil, then lower the heat, half-cover the pan and simmer for 20 minutes.  Remove from the heat and leave to cool.

2.         Pass the tomatoes with the liquid and the tomato puree’(if using) through a medium food mill, or work briefly in a food processor or electric blender and strain through a coarse sieve.

3.         Pour the soup into a bowl and stir in the orange juice and ginger.  Cover and chill in the refrigerator for 4 to 6 hours or overnight.

4.         Prepare the garnish just before serving.  Pout the soup into chilled bowls, scatter the spring onions and salad burnet over the surface and serve.

 

Recipe – “Chocolate Almond Mousse”

“Chocolate Almond Mousse”

by “Fare for Friends Foundation”

 

¼         cup sugar

1/3       cup water

1          cup whipping cream

6          squares (each 1 oz.) semi-sweet chocolate

3          Tablespoons dark rum

3          eggs, separated

½         cup blanched almonds, toasted

 

Combine water and sugar in a small saucepan and boil for 3 minutes.  Set aside.  Using food processor with a metal blade, whip cream until very thick.  Transfer to a large bowl.  Without washing work bowl, process chocolate pieces, turning on and off for 15-20 seconds.  Continue processing and pour in hot syrup, rum and yolks.  Add almonds and process, turning on and off, until nuts are coarsely chopped.  Transfer chocolate mixture to bowl with cream; mix thoroughly.  Beat egg whites until stiff and fold into chocolate mixture.  *Spoon into individual glasses or a large bowl and chill until set.  Mousse may be frozen in a mold for 6 hours, un-molded and served.  *Serves 8 to 10.

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