Heading out later today in a snow burst ( March in Ottawa!) to hang with the crafty ladies and I felt inspired!
So I am having fun making curd – there’s lots of types of curd- have fun googling your own recipes too!)
I have a bad of “imperfect” mixed berries in the freezer and a load of eggs so I figured I could make a textured fruit curd with some meringues …
Just the facts:
Mixed Berries Curd:
2 cups frozen berries
4 egg yolks
¼ cup brown sugar
1 tablespoon corn starch
¼ cup butter
Heat the berries in a medium saucepan until they are bubbling and melty.
In a heat proof bowl, mix the egg yolks, sugar, constarch until smooth.
Pour some of the berries into the egg mixture, stirring constantly and mixing well, then dump it all back into the larger saucepan, stirring to mix all and ad the butter.
Mix until it all melts and then cook over low heat for 15-20 minutes – you can check with a thermometer to ensure that it reaches 160 degrees so that the eggs are fully morphed into safe food.
Pour into a mason jar or a bowl – you can use wax paper on the surface to keep that dark film from forming, or just go with it.
4 egg whites
½ cup icing sugar
¼ tsp cream of tartar
½ tsp vanilla
Preheat oven to 275 < the recipe I used said 300, but that felt too hot>. Line a cookie sheet or two with parchment paper. Place the egg whites in a super clean bowl. Whip the egg whites to soft peaks, using a hand mixer or plan to get a workout if whisking by hand. Add the sugar gradually, a spoonful at a time, whipping the entire time until all of the sugar is in. Add the cream of tartar and vanilla, still whipping those egg whites.
Pipe or dollop out the meringues onto the parchment paper in the sizes you want. Bake for about 30 minutes if bite-size, 45 minutes to an hour for larger ones. Turn off the oven after that time, and let cool in the oven for 1-2 hours to help dry them out.
Well, it began in the morning with the sautéing of an onion in butter ( can you smell that?) and splitting it into two as my starters for first my lentils, tomatoes and corn in the slow cooker. Added some Garand masala, coriander, and chilli powder for fun-it’s pretty tasty! Once it was cooked and transferred into jars, I used the remaining sautéed onions with the navy beans that had soaked all day and some brown sugar, mustard,soya sauce and water to get the baked beans going- oh, with some pre cooked bacon. No pics yet as it’s still cooking.
On to random ginger cookies -when you have been baking cookies since childhood-thanks Mom-you realize that once you get a basic foundation going for your dough – you can play. And if you have seen any of my previous baking experiments, you know I do this all the time. This wasn’t complicated playing but I did use coconut oil for the fat, and grated fresh ginger for the flavouring along with some cinnamon. They are whole wheat and have egg and brown sugar, so a pretty standard journey in the baking realm. And they be crunchy-so hubby likes em! Ok-back to your regular day!
I’m reflagging this so I can find it easily and while I have not tried authentic Pone, I think this looks like it will be amazing! Will try it soon and post any variations I do! Thanks Simone for sharing it!
So, I care a lot about what foods I offer to my friends and family. And I care what I offer to my husband too. And so, I send a lot of time researching and trying out/ creating/ experimenting with a variety of recipes that are:
And then sometimes I just need to pull out my old cookbook from before I met all of these amazing people who have food restrictions and bake. I won’t bother with posting recipes because you can just do a search on standard recipes from Betty Crocker, Joy of Cooking, or one of those women’s Community group cook books that are full of crazy classic recipes! Today I used BUTTER! EGGS! WHITE FLOUR! PEANUT BUTTER! BROWN SUGAR! ICING SUGAR! GROUND ALMONDS!! And as soon as I’m done putting everything away, I’ll be doing a full cleaning of all surfaces and tools and utensils to make sure they are all cleaned up before I start my batches of Conscientious Baking for our annual gathering this coming weekend. I’ll still label things as I cannot limit everything, but I can make things clear and safe!
Party-time! ”Tis the season for potlucks and I’m trying to find simple and healthy ideas and this one is a variation on one of my go-to slow cooker recipes.
Cabbage “roll” casserole In the bottom of a slow cooker, layer: ¾ cup quinoa ¾ cup dry lentils ( rinsed-I used red) 1.5 bags of pre-grated coleslaw mix or about 4 cups 1 large can stewed tomatoes In a fry pan, sauté one chopped onion and 4-5 mushrooms in butter/oil of your choice. Flavour with oregano and basil -to taste-I used 1 tsp each, dry. Add that to the slow cooker, mixing with the tomatoes a bit but don’t fuss. Add enough water to full halfway and turn on low. Cook for 6 ish hours. Scoop out and enjoy/ transfer to a serving tray that can be reheated or take your slow cooker to the party!
Heading out tonight for a rum tasting party and wanted to contribute something subtle to counter the amount of rum I’ll be ingesting 🤗 Off I went to the grocery store… So a bag of chicago mix popcorn will start, but I then found some pumpernickel, yum! But I’m not in the mood for the standard spinach dipping sauce tonight. Veggie pate experiment time! IT is chilling now in the fridge, but I think it’s gentle flavour will work tonight! I divided it into two blocks, so I’ll have more for other gatherings in the near future!
Lentil vegetable spread/pate 1 cup lentils, rinse and sort. Let drain. Into a sauce pan: 1 onion chopped finely 1 tablespoon olive oil 1 tsp curry powder 1 tsp garam masala Sauté on medium low heat until onions are translucent. Add lentils and enough water to cover by 2cm or so. Simmer on medium -low heat until lentils are pretty much cooked-about 20 minutes. Add: 2 carrots grated ½ cup grated cabbage Continue to cook until everything is tender. Another 10-15 minutes. Purée. You can use an immersion blender or food processor-it’s hot so be careful! Add: 1 tsp balsamic vinegar 1tsp maple syrup Salt and pepper to taste-any other spices that inspire you! Pour into a tray/pan lined with wax paper and chill. And that’s that!
yesterday’s marshmallow fluff was intended to be more like fudge. I think I would need to either use more maple syrup or cook it to a higher temp to achieve that – future experimentation ! I had dropped out about 24 blobs of the fluffy onto wax paper hoping it would possibly harder if I put it into the freezer… Looks great but is still sticky to touch. Today, I melted some organic bittersweet chocolate chips in hopes of maybe creating a chocolate – but the fluff is too soft. So now I have decided to try to create a cookie base to maybe slide the blobs onto and maybe get a bit more chocolate on them, or just enjoy a great tasting but sticky mess! Chick pea orange spice cookies
¾ cup chick pea flour 1/4 cup cornstarch 1/4 tsp baking soda 1/2 tsp baking powder 1/2 tsp cinnamon 1/2 tsp ginger powder mix dry ingredients then add: 2 tablespoons coconut oil 3 tablespoons maple syrup 1/2 tsp vanilla 3 tablespoons orange juice Mix and roll into a log about 3 cm in diameter and chill for at least 15 minutes. Slice into 24 discs and place on parchment paper lined baking sheet. bake 6-8 minutes at 325 degrees F.
Let cool on rack and flip over to place the fluffy blobs onto the bottom of each cookie.
Final look is super cute, but they will stay frozen until I serve them and they will be slightly messy. So whoever is coming to my place in the next few weeks will get a chance to try these!