Crystalised Orange peel

Drag that must have cannel cutter from the back of the drawer, or just use the one on your flat peeler as its time to make use of seductive orange oils and utilise a much abandoned ambrosial sugary treat.

Simply spiral cut the orange skin, leaving as much of the bitter pith as possible. The zest will spritz and fill the air with its fragrant oil so I often do this in a poly bag, I then scatter caster sugar and rub the oils into the sugar before placing the lengths of peel in a jar and top with caster sugar. Turn gently so as the sugar and spiraling peel become well acquainted, ready to use within 24 hours and lasts for months in an airtight jar.

It’s a fabulous use for potentially discarded orange peel before juicing or prepping orange segments.

orange and orange tart2© http://www.ice-cream-magazine.com

Its stunning simply piled on top of a citrus drizzle or cheese cake.

Stacked with caramelised nuts to dress a rich fruity Christmas cake.

I replace some of the sugar in Madelines, icing and pancake batters from time to time

Chopped and incorporated as an ingredient, it’s sweeter than candied peel and offers good texture.

The sugar is delightful to edge the rims of cocktail glasses…think Buck’s Fizz as a minimum and lasts for months.

Seems a such a shame to waste it eh?

ice cream magazines

Drag that must have cannel cutter from the back of the drawer, or just use the one on your flat peeler as its time to make use of seductive orange oils and utilise a much abandoned ambrosial sugary treat.

Simply spiral cut the orange skin,  leaving as much of the bitter pith as possible.  The zest will spritz and fill the air with its fragrant oil so I often do this in a poly bag, I then scatter caster sugar and rub the oils into the sugar before placing the lengths of peel in a jar and top with caster sugar.  Turn gently so as the sugar and spiraling peel become well acquainted, ready to use within 24 hours and lasts for months in an airtight jar.

It’s a fabulous use for potentially discarded orange peel before juicing or prepping orange segments.

Its stunning simply piled on top of a…

View original post 77 more words

Being Kind to Yourself – Practicing Meditation

Kindness Blog

Whether you are Atheist, Christian, Muslim, Agnostic, Jewish, Humanist, Buddhist or even a Jedi, already strong in the ways of the force, you can and will see clear and noticeable positive changes in your state of mind when you practice mindfulness meditation. This is especially so if you are suffering from stress, anxiety, pain or depression*.

If you have an interest in meditation but are not sure where to start, contact us with your location etc and Team KB will happily point you towards resources and meditation classes that are local to where you live or work!

*If you are suffering from any of the above listed conditions, always consult your medical practitioner prior to starting any form of meditation.

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Preserved Lemons

Littlebitsofnice

Back a couple of months ago I kept seeing recipes that needed preserved lemons. Do you get that? That suddenly a particular ingredient seems to be everywhere you look? It was crazy. And seeing preserved lemons everywhere got me to crave it in just about everything.

Knowing it was an easy thing to do I decided to try and make my own instead of buying. Obviously this meant waiting to be able to make all those recipes I kept seeing. Could I wait? If there is one thing I am not, is patient. I try my best and I’m getting better…maybe. But I decided that I could do it, I could wait. Because homemade food is awesome right?

And let me tell you, they were worth the wait, every day of it. And now I’ve forgotten what or where I saw all those millions of recipes that made me want…

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My Breakfast Quesadilla ~ For Dinner!

Mmmmm….. let’s get crack’in 🙂

Shivaay Delights

All I wanted last night was eggs in a tortilla wrap! I’m wanting more protein at the minute and this extremely cheesy, beany and eggy combo hit the spot!
I was lucky to have some of my leftover kidney bean curry which I used, which gave this quesadilla a more Indian feel too. You can just spice up some kidney beans or buy them already seasoned if you wish.

The only thing I didn’t have was fresh coriander so had no choice but to use the dry version. But please if you like coriander then to add a good tablespoon of finely chopped fresh coriander. I will be making sure I have some next time!
I had this dish for dinner but it is so versatile that it is traditionally eaten for breakfast! You could even roll them up and have them for brunch too!

INGREDIENTS

2 free range eggs

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“JIFFY” Corn Fritters

Yield: 10-12 Pieces

1 pkg. “JIFFY” Corn Muffin Mix
1/4 cup flour
1/4 tsp. pepper
1/8 tsp. salt
3/4 cup whole kernel corn, drained
1/3 cup milk
1 egg
frying oil

Preheat oil in deep fryer or on griddle to 400°F.
Combine all ingredients except oil. Blend well.
Drop by tablespoon into hot oil or onto prepared griddle.
Cook until lightly browned on both sides.
Drain on paper towel and serve.

JIFFY Mix

“Jiffy” CopyCat Corn Muffin Mix

Ingredients:

2/3 cup all-purpose flour
1/2 cup yellow cornmeal
3 tablespoons granulated sugar
1 tablespoon baking powder
1/4 teaspoon salt
2 tablespoons vegetable oil

To make muffins

add 1 egg
1/3 cup milk

Optional Ingredients:

1/2 cup grated cheddar cheese (optional)
2 ounces canned chilies (optional)
1/4 cup drained chopped pimiento (optional)
1/2 cup chopped onion (optional)

Directions:

Combine first 5 ingredients in a bowl, mix well.

Whisk in vegetable oil and mix until dry mixture is smooth and lumps are gone.

NOTE: If another recipe is calling for a box of Jiffy Corn Muffin Mix, add the above mixed ingredients to that recipe.

To make Corn Muffins:
preheat oven to 400°F, spray muffin pan with non-stick cooking spray.

OPTIONAL: To mix, add any combination of optional ingredients you prefer.

Combine mix with egg and milk, mixing well.

Fill muffin pan 1/2 full, bake for 15-20 minutes.

Chilli, Orange and Vanilla Sugar

Ingenious 🙂

ice cream magazines

Hands up all those who said – do wahht? – for why?

Make this one of your top secret ingredients, as it will super charge tired, addling, idling old recipes that are dwelling in recesses of a food coma giving them a new ‘ zest’ for life.

It’s so simple to put together, 3 cups of sugar,  1 teaspoon of dried chilli flakes or fresh chopped (and left out on the counter over night to dry a little) and the zest of 2-3 oranges.

Placed into an air tight jar with pre used vanilla pods or whizzed together in a processor. After a few days, the oils and fragrance will, by osmosis, create a fabulous sugar which can be used in both sweet and savory dishes.

Sprinkle onto chocolate ice cream or  even crepe Suzette for an unforgettable  flourish

Dip rims of  cocktail or sundae glasses into water, orange…

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Goats cheese, blue berry tarts. A marriage made in Devon

ice cream magazines

Goats cheese, blue berry tarts – the recipe

I know the title says ice cream magazine but sometimes a little savoury before the sweet cleanses, tempts and re-inspires the palette.

The following bite size pastries use sharp yet soft goats cheese we use Sharphams Ticklemore (brilliant name) or Riverside Goats cheeses from Woolfardisworthy (on the subject of brilliant names) and the blueberry jam comes from Dartmoor.  Its flavour is made excellent with fresh zingy lime.

Larger open tarts can be made and served with confit shallots and crunchy walnuts for a lush lunch. Lightly dress an endive salad with a lime and walnut vinaigrette.   Serve with inexpensive bubbles or a Sauvignon blanc.

A marriage made in Devon.

To make:

Use all butter puff or short crust ( bought of homemade )

Blueberry jam, frozen blueberries boiled to make a jam with lime and a decent soft goats cheese are all…

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PEANUT BUTTER BUCKWHEAT BREAD WITH CHOCOLATE SAUCE

Sources:
Buckwheat for your Health
Vintage Kitchen Notes

PEANUT BUTTER BUCKWHEAT BREAD WITH CHOCOLATE SAUCE
adapted from Fantastical Sharing of Recipes; chocolate sauce from Bon Appetit, Dec 2002

Ingredients

For the peanut butter bread:
1 ½ cups all purpose flour
½ cup buckwheat flour
1 Tbs baking powder
½ teaspoon salt
1/3 cup butter, at room tº
½ cup sugar
¼ cup brown sugar
¾ cup peanut butter
1 egg
½ teaspoon vanilla
1 cup milk

For the chocolate sauce:
½ cup whipping cream
½ cup unsalted butter
2 Tbs light corn syrup
225g semisweet chocolate, chopped
½ teaspoon vanilla extract

Instructions

For the peanut butter bread:
Preheat oven to 350ºF. Grease a 9×5 inch loaf pan.
Beat butter until creamy, add both sugar gradually beating all the time, until the mixture is light and fluffy.
Add egg and beat for a minute. Then add peanut butter and vanilla. Mix well.
Add both flours, baking powder and salt in 3 additions alternating with milk in 2 additions.
Pour into pan and bake for about 40 minutes, or until a tester comes out dry.
Let cool on wire rack and serve with sauce.

For the chocolate sauce:
Put chocolate and vanilla in a bowl.
Heat cream, butter and corn syrup over medium heat and bring it to a simmer. Add this hot mixture over the chocolate, wait 2 minutes and start mixing it with a whisk until it’s smooth and shiny.

10 Reasons to Include Buckwheat In Your Diet Plans

Very interesting facts

Buckwheat for your health

The name buckwheat is misleading because it isn’t related to wheat at all. In fact, buckwheat isn’t a true grain, but rather the fruit of a leafy plant belonging to the same family as sorrel and rhubarb. It is often referred to as a pseudo-cereal, since the grain is used in ways similar to cereal grains. Its name comes from a Dutch word that translates as “beechwheat,” most likely a reference to the plant’s triangular fruits, which resemble beechnuts. Most of us are most familiar with buckwheat flour used to make the pancakes, crepes or noodles (Japanese Soba). Here are 10 reasons why you should give buckwheat a try:

1. Buckwheat is high in fiber; good for those with constipation.
2. The protein in buckwheat has all 9 essential amino acids (that the body cannot manufacture), making it closer to being a “complete” protein.
3. Buckwheat is high in the amino acid lysine…

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