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ᎩᏬᎷᎷᎩ ᎩᏬᎷ ᎩᏬᎷᏕ
Mod
― George Bernard Shaw, Man and Superman
Mod
I made a scrumptious pudding pie
Out of a freckled Flicklefly.
I know! It surprised me too!
It's not something that I usually do.
I 'd been a rather busy chap.
I'd combed my hair. I took a nap,
When that Flicklefly just happened by.
And it was one unlucky guy.
So I tossed that feller in a bowl
And added lots of mayonnaise.
I plopped in a banana roll,
And whisked it up six different ways!
I scrunched in tasty applesauce,
And a bunch of grated rainbow cheese,
Some horseradish I had come across,
And some sweetened caramello peas.
And it looked tasty! Yes it did!
So I put on the plastic lid
And whipped it up til it was gooey,
And extra, extra, extra chewy!
Next I added creamy milk
Moussey as the finest silk.
And half a box of sugar cubes,
And the caps of two bent inner-tubes.
And I thought and thought and thought, I did.
I thought as hard as any kid
Until my thinker went kerplunk
And lost a thought I knew I'd thunk!
I wasn't certain that I knew
Exactly what I had to do
To turn this freckled Flicklefly
Into the finest pudding pie.
I mixed in half a stick of butter,
And a cup of kickshaw jelly.
I stirred it and it seemed to mix
Though it was somewhat smelly.
I added lots of paper paste
And then some cinnamon to taste,
And boy did it taste pudding good,
The way a homemade pudding should!
But it seemed a whole lot incomplete,
And needed something rather clever -
A secret mystery special thing
That I've wanted since forever!
But what it was I did not know,
And where it was I had no clue.
Was it dazzling from head to toe?
Was it old or was it new?
That's when Genius tapped me in the brain,
And, oh it was a pleasure
To search the house from roof to floor
Until I found my treasure.
A nifty, sparkly, gooey thing
I'd never seen before
Had scrunched up tight against the wall
Behind the kitchen door.
So I peeled it off and mixed it in,
And it was tastier than sin!
Ripe and thick and swirly fine
This freckled flickle pie of mine!
It was smooth as any chocolate bar-
Sharper than a shooting star,
Sweeter than a butter cake,
And thicker than a pumpkin shake!
It was fizzy as a soda pop,
And quicker than a spinning top.
Sticky as a spiders toe
And cold as January snow!
And that's my story, truly told,
By one who's only ten years old!
Just old enough to make a pudding pie
Out of a freckled flicklefly.
Copyright © MMXII Richard D. Remler
Oh! This is lovely GB. I will post some recipes ASAP.
Looking forward to some yummy recipes.
Here is a fab looking dessert-Mocha Baked Alaska
Ingredients
8 onces semisweet chocolate, chopped
1 cup heavy whipping cream
1 loaf (10-3/4 ounces) frozen pound cake, thawed
1/4 cup strong brewed coffee
3 cups coffee ice cream
6 large egg whites
1 cup sugar
1/2 teaspoon cream of tartar
1 teaspoon vanilla extract
6 servings
Directions
Place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Refrigerate, stirring occasionally, until completely cooled, about 1 hour.
Meanwhile, slice pound cake horizontally into three layers. Cut cake into six 3-in. circles; brush tops with coffee (save remaining cake for another use).
Line six jumbo muffin cups with foil liners. Spoon ice cream into each. Top with ganache, spreading evenly. Place cake, coffee side down, over ganache, pressing gently. Cover and freeze until firm, about 3 hours.
In a large heavy saucepan, combine the egg whites, sugar and cream of tartar. With a hand mixer, beat on low speed for 1 minute. Continue beating over low heat until egg white mixture reaches 160°, about 10 minutes. Transfer to a bowl. Add vanilla and salt; beat until stiff glossy peaks form and sugar is dissolved.
Invert layered cakes onto an ungreased foil-lined baking sheet; remove foil liners. Immediately spread meringue over cakes, sealing to cover completely.
Heat with a kitchen torch or broil 8 in. from the heat for 3-4 minutes or until meringue is lightly browned. Serve immediately.
Sounds delicious B. We need to taste it sometime.
Hmm, you would have to make it yourself. I can only send you a picture 😊
Wow Beatrice. That is a delectable meal.
Thanks Sandra. You must try it sometime. It's really easy.
Beatrice wrote: "Hmm, you would have to make it yourself. I can only send you a picture 😊"Most people send me this~🎶💕
https://youtu.be/krOaFsnE4A0
My apologies. You most certainly aren't!
“All you need is love. But a little chocolate now and then doesn't hurt.” ― Charles M. Schulz
“Ask not what you can do for your country. Ask what’s for lunch.” ― Orson Welles
Mod
― J.R.R. Tolkien
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Catherine wrote: "“Ask not what you can do for your country. Ask what’s for lunch.” ― Orson Welles"
I love this quote...
"Eating is so intimate. It's very sensual. When you invite someone to sit at your table and you want to cook for them, you're inviting a person into your life." - Maya Angelou
Mod
Mom’s Buttermilk Biscuits🍪🍪🍪🍪🍪🍪🍪🍪🍪
Ingredients-
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup shortening
Method-
Preheat oven to 450°. In a bowl, combine flour, baking powder, baking soda and salt; cut in shortening until the mixture resembles coarse crumbs. Stir in buttermilk; knead dough gently. Roll out to 1/2-in. thickness. Cut with a 2-1/2-in. biscuit cutter and place on a lightly greased baking sheet. Bake until golden brown, 10-15 minutes.
Thanks Sandra. I should do the honourable thing and bake, however I am tempted to buy myself the easy way out😇
Oh! But you must. Cooking gives me so much joy..
Have a look at this link for motivation-https://www.goodnet.org/articles/5-re...
1. COOKING IS MEDITATIVE
2. BAKING STIMULATES THE SENSES
3. NOURISHING ACTIVITIES FEEL GOOD
4. BAKING IS CREATIVE
5. MAKE OTHER PEOPLE HAPPY
Beatrice wrote: "Hmm, you would have to make it yourself. I can only send you a picture 😊"Dear Madam,
Following thy instructions, I must report that I did venture into the kitchen; albeit to make tea. Thou would be happy to note, it did make me happy!
Yours sincerely,
D-I-Y Harding
Ha,ha..Dear D-I-Y Harding,
Glad to note that you know that way into your kitchen. If I wasn't so amused, I would be hopping mad. Tea is known to have that happy effect on humans. Perhaps you should venture to more serious nourishment?
Sincerely,
Madam 😇
Aha! Serious nourishment is exactly what I am looking for.
Bah! Humbug. You wouldn't know your Tea from Cola if shaken and stirred in a tea cup!😎
My parents are in Kerala, India for the summer. Mum has just made Jackfruit Halwa(A sweet dessert with jam-like consistency)Here is the recipe
Jackfruit Halwa
Ingredients
4 cups Jack fruit-small pieces
2 cups Molasses/Jaggery
1 cup wheat powder
1 cup coconut milk
1 cup Ghee (clarified butter)
1 tbsp dried ginger & cardamom powder
1 tbsp cashew nuts and kismiss(raisins) fried in ghee
1 tsp Vanilla essence
Method
The Jackfruit cut to pieces is cooked in steam for a few minutes till it is soft. Cool and blend it, adding minimum water. Dissolve 2 cups of jaggery in one cup of boiling water. Dissolve the wheat powder in a cup of coconut milk and keep aside.In a non-stick pan, mix the pulp of the Jack fruit, jaggery and the flour dissolved in milk. Bring to a boil.
Continue stirring and when the contents get dried up, add ghee to the pan, utill the puree becomes a thick mass. Add powdered spices, along with the cashew nut, raisins and vanilla essence and remove from the pan. Fill the halwa in greased dishes. Allow it to cool. The delicious Jackfruit halwa is ready
Catherine wrote: "Thanks Sandra. I should do the honourable thing and bake, however I am tempted to buy myself the easy way out😇"And I thought you couldn't cook to save your life:)
That is one unique recipie Catherine. I must confess, I hadn't heard of Jack fruits before this. Had to look them up.
Oh! I can save my life alright, just don't want to die trying 😅
🤣🤣 Enjoying bank holiday Monday to the fullest I see.
"Always remember: If you're alone in the kitchen and you drop the lamb, you can always just pick it up. Who's going to know?"Julia Child
Mod
Mod
Mod
Japanese Dumplings- Gyozahttps://www.bbc.com/food/recipes/tast...
Ingredients
For the gyoza skins
300g/10½oz strong white flour, plus extra for rolling
½ tsp fine salt
200ml/7fl oz boiling water
1 tbsp vegetable oil, for frying
1 tbsp sesame oil
grated
3 garlic cloves, peeled, grated
½ tsp salt
½ tsp freshly ground black pepper
1 tbsp chopped spring onion (green part only)
½ tsp ground chilli flakes
1 tsp sesame oil
1 tbsp oyster sauce
pinch sugar
For the crab and prawn filling
1 dressed crab (dark and white meat)
200g/7oz cooked, peeled North Atlantic prawns, chopped
½ tsp fine salt
½ tsp freshly ground black pepper
1 tbsp sesame oil
½ lemon, zest only, finely grated
1 tbsp oyster sauce
1 tbsp chopped spring onion (green part only)
2cm/¾in piece fresh root ginger, peeled, grated
For the dipping sauce
splash soy sauce
splash lime juice
splash chilli oil
Method
For the gyoza skins, sift the flour into a large bowl and mix in the salt.
Stir in the boiling water using a knife or a pair of chopsticks until the mixture comes together as a dough. (You many not need to use all of the water.)
Roll the dough into a ball, cover with cling film and set aside to rest for one hour.
Meanwhile, for the chicken or pork filling, mix all of the chicken or pork filling ingredients together in a large mixing bowl until well combined (the ingredients will form a gloopy paste). Season well with salt and freshly ground black pepper. Chill in the fridge until needed.
For the crab and prawn filling, mix all of the crab and prawn filling ingredients together in a large mixing bowl until well combined (the ingredients will form a gloopy paste). Season well with salt and freshly ground black pepper. Chill in the fridge until needed.
For the gyoza skin,turn out the dough onto a lightly floured work surface and knead for five minutes until smooth and elastic. (You can use the dough hook attachment of a food processor for this.)
Cut the dough into three equally sized pieces and roll each into a ball. Roll out one of the balls onto a lightly floured work surface, stretching and turning the dough as you go, until the gyoza dough is as thin as possible.
Using a 10cm/4in cookie cutter, cut discs from the gyoza dough and stack them on top of each other, dusting the top of each with a little flour before adding the next one. Repeat the rolling and cutting process until all of the dough has been used.
To assemble the dumplings, hold a gyoza skin in the palm of your hand and add one teaspoon of the filling mixture. Wet the edges with a little water using your fingertip and seal the dumpling, pinching along the edges to create a pleated fan effect (the end result should resemble a mini Cornish pasty). Repeat the process until all of the filling mixture and gyoza skins have been used up, setting each dumpling aside on a plate dusted with flour.
To cook the dumplings, heat the vegetable oil in a large frying pan with a lid over a high heat. Arrange the gyoza in the pan, in batches if necessary, leaving space between each one, and fry for 2-3 minutes, or until the bottoms are golden-brown. Take care as they will burn quickly.
Add 100ml/3½fl oz of water to the pan, cover with the lid and steam the dumplings for a further two minutes.
Give the pan a shake to release the gyoza from the bottom of the pan and continue to cook for a further two minutes with the lid off, until the filling is completely cooked through.
Meanwhile, for the dipping sauce, mix all of the dipping sauce ingredients together in a small bowl, to taste. Set aside.
When the gyoza are cooked through, drizzle the sesame oil around the edges of the frying pan and shake the pan.
Serve the gyoza immediately with the dipping sauce.
#Weekend cocktailsRhubarb gin
Use seasonal rhubarb to make a G&T with a difference, or top with soda water for a refreshing summertime drink in glorious pink
Ingredients
1kg pink rhubarb stalks
400g caster sugar (don't use golden - it muddies the colour)
800ml gin
Wash the rhubarb, trim the stalks and discard the base and any leaves. Cut the stalks into 3cm lengths. Put in a large jar with the sugar. Shake everything around, put the lid on and leave overnight. The sugar will draw the juice out of the rhubarb.
After 24 hrs, add the gin, seal and shake everything around. Leave for about 4 weeks before drinking. You can strain the liquor off through a muslin-lined sieve and transfer to a bottle, but I often just leave the rhubarb and booze in the jar and ladle it into drinks that way. Over time the rhubarb and the gin go a much paler colour – this doesn’t look as dramatic. The upside is you that have to get through it fairly quickly!
They are. They never last for more than a week!
Thanks for the recipe Beatrice. I will surely give it a go.
Sounds glorious. Although, I've been told off from brewing more drinks at home, when my last batch of beetroot wines fermented into a gory kitchen scene overnight, with bleedin shelves, popping corks et all!🤩
Food n all things food alone...
Add to your recipies, a dash of food quotes and garnish with food poems and voila! You have a delectable meal, fit for the gods!