#home made golden syrup recipe

[luckystorein22]

Are there gourmet cuisine dishes prepared with maple syrup?

Maple syrup is a delightful natural sweetener that adds a unique touch to various dishes. Its rich, complex flavor profile and versatility make it a popular choice for both sweet and savory creations. In this article, we'll dive into the world of gourmet cuisine and discover some delectable dishes that feature maple syrup as a star ingredient.

1. Maple-Glazed Salmon:

Indulge your taste buds with a succulent maple-glazed salmon dish. The combination of the delicate, flaky fish and the sweet yet slightly smoky glaze creates a harmonious blend of flavors. The maple syrup caramelizes beautifully, enhancing the salmon's natural richness. Serve it alongside roasted vegetables for a satisfying and healthy meal.

2. Maple-Balsamic Roasted Brussels Sprouts:

Elevate humble Brussels sprouts to gourmet status with a maple-balsamic glaze. The sweetness of maple syrup balances the slight bitterness of the sprouts, while the balsamic vinegar adds a tangy twist. Roast them to perfection for a side dish that will impress even the most discerning palates.

3. Maple-Glazed Pork Tenderloin:

For a hearty main course, try a maple-glazed pork tenderloin. The maple syrup forms a luscious caramelized coating on the succulent meat, creating a sweet and savory masterpiece. The flavors meld together beautifully, making this dish a true crowd-pleaser. Serve it alongside roasted potatoes or a crisp salad for a well-rounded meal.

4. Maple-Pecan French Toast:

Indulge in a decadent breakfast or brunch treat with maple-pecan French toast. Dip thick slices of bread in a mixture of beaten eggs, milk, and a generous drizzle of maple syrup, then pan-fry until golden brown. Top it off with toasted pecans and an extra drizzle of syrup for a delightful morning delight that will make your taste buds sing.

5. Maple-Glazed Carrots with Thyme:

Enhance the natural sweetness of carrots with a maple-thyme glaze. This elegant side dish features tender carrots roasted to perfection with a touch of maple syrup and aromatic thyme. The result is a medley of flavors that will add a vibrant touch to any meal.

Conclusion:

Maple syrup offers a world of culinary possibilities, taking gourmet cuisine to new heights. From savory main courses to sweet delights, its distinct flavor and natural sweetness add depth and character to dishes. So, the next time you're looking to impress your guests or simply treat yourself, consider incorporating maple syrup into your cooking. Explore the versatility of this delightful ingredient and let your taste buds embark on a sweet and savory journey like no other.

[nurse-floyd]

First Mother’s Day

Warnings: none. Pure fluff.

Unbeta’d?

Spending your first Mother’s Day with Lando and your two favorite boys have a surprise for you.

Written for @urfavouriteanon sorry it’s a little late love!

You were no stranger to the drivers on the grid and the fans of F1 being Lando’s girlfriend and another person or animal who was also no stranger was your golden retriever Mack. If you were being honest with yourself you’d think he was more popular than you on the grid with how the drivers reacted whenever you brought him along. Mack, short for Mackenzie (Lando insisted it was for McLaren) quickly became a sensation on social media with the instagram account you’d made him that quickly gained almost as many followers as you overnight.

With no Grand Prix schedules over the Mother’s Day weekend, Lando found himself with a rare luxury of a day off at home with you. It was Mother’s Day in Monaco and while he’d already celebrated with his mother back when it was celebrated in the UK he was determined to make this an unforgettable first Mother’s Day for you now you were a dog mom.

As the sun began to stream through your window in your bedroom, Lando and little Mack had been up for a few hours scheming. Mack, with his tail wagging, seemed to understand the importance of the day as he followed Lando around everywhere while he got things set up for the day.

While you still slept soundly, Lando and your little puppy tiptoed around the kitchen planning your surprise. Lando had gotten a few recipes from his mum and had been secretly trying them out; he’d decided on fluffy pancakes, crispy bacon and freshly squeezed orange juice.

When you finally woke up, you rolled over to cuddle Lando but there was no sign of him. You looked to the bottom of your bed and hoped to see Mack curled up there but he wasn’t there either. Confused, you got out of bed and threw on your dressing gown before you moved towards the smell of cooking coming from the kitchen. There your heart melted when you saw Lando, covered in flour at the grill flipping a few pancakes and turning the bacon in the pan. Mack was right next to him as he looked up with him with wide eyes.

Lando’s head snapped up as Mack ran to your side and jumped up on you. You bent down and gave him a few kisses as he excitedly licked your face. Lando moved the pans of the grill as he joined the pair of you and placed a kiss on your cheek.

“Happy Mother’s Day,” he said with a massive grin on his face.

Your heart melted at the effort both of your boys had put into making the day so special for you. As you moved to the sofa, Lando kept Mack behind and told you to get comfortable while he finished breakfast. A few minutes later you heard the tapping of feet against the hard floors as Mack trotted in with a bunch of flowers in his mouth, followed by Lando with two plates stacked with pancakes, bacon and maple syrup.

You would have been happy with the breakfast, flowers and time with your boys alone but Lando didn’t stop there. He had a whole day planned filled with your favorite activities. You started with a walk around one of your favorite trails to take Mack and a picnic Lando had set up, Mack happily bounded beside you the whole way and definitely enjoyed the fresh chicken Lando had packed special for the occasion.

As it began to get later, the three of you made your way home, exhausted but happy from the day spent together. You thought that was it and you would have been happy if it were, you hadn't even expected to be celebrating today.

As you walked towards Lando’s place you couldn’t help but notice the giddy smile he wore on his face. “What are you grinning at?”

“We’ve got one last surprise for you,” he replied as he gave Mack a scratch behind his ears.

“Lan, you’ve already given me so much and more. Today has been amazing,” you leant in to kiss his cheek, “thank you.”

You didn’t know what you were expecting the last surprise to be but when you walked into your living room your jaw dropped.

“Surprise,” he exclaimed with a stupid grin plastered on his face.

Your eyes lit up as you took in the scene before you. While you were out, he’d managed to arrange for your living room to be transformed into what essentially was a pillow fort, however it was much more grand than the kind you’d set up as a kid. The ground was covered in big pillows and fluffy blankets, there were fairy lights strung up around the room and candles set up around the room ready to be lit.

Your eyes welled up with tears as you took in the scene before you and you wanted nothing more than to spend the evening cuddled up with your two boys. Together you settled down with Mack curled in between you. Lando ordered pizza and you spent the evening watching rubbish movies and snacking on pizza and popcorn.

As the night wore on, the glow of TV and fairy lights around the room, you couldn’t help but feel so happy with your little family surrounded by warmth, happiness and their love for you. “Thank you Lan. Today has been amazing.”

Between the scenes of the film, Lando couldn’t help but look between you and Mack, his heart filled with love for the girl who’d stolen his heart. He wrapped his arm around you and pulled you close to his side; he knew there was nowhere else he’d rather be than right there with the pair of you. He loved his little family and he was excited to spend more Mother’s Days with your whether that was as a dog mom or as mom and dad.

[najia-cooks]

[ID: A purplish-grey stew topped with olive oil and garnished with piles of pomegranate seeds. Plates of green peppers, bitter olives, olive oil, taboon bread, green onions, radishes, and za'tar surround the dish. The second image is a close-up of the same stew. End ID]

رمانية / Rummāniyya (Palestinian pomegranate stew)

Rummaniyya (رُمَّانِيَّة; also transliterated "rumaniyya," "rummaniya," and "rummaniyeh") is a Palestinian stew or dip made from lentils, eggplant, and pomegranate seeds, flavored with nutty red tahina and a zesty, spicy دُقَّة (dugga) of dill seeds, garlic, and peppers. A طشة (ṭsha), or tempering, of olive oil and onion or garlic is sometimes added.

"Rummaniyya," roughly "pomegranate-y," comes from رُمَّان‎ ("rummān") "pomegranate," plus the abstract noun suffix ـِيَّة ("iyya"); the dish is also known as حبّة رُمَّانَة ("ḥabbat rommāna"), or "pomegranate seeds." It is a seasonal dish that is made at the end of summer and the beginning of fall, when pomegranates are still green, unripe, and sour.

This stew is considered to be one of the most iconic, historic, and beloved of Palestinian dishes by people from Gaza, Yaffa, and Al-Ludd. Pomegranates—their seeds, their juice, and a thick syrup made from reducing the juice down—are integral to Palestinian cuisine and heritage, and images of them abound on ceramics and textiles. Pomegranates and their juice are sold from street carts and cafes in the West Bank and Gaza.

Today, tens of thousands of tons of pomegranates are grown and harvested by Israeli farmers on stolen Palestinian farmland; about half of the crop is exported, mainly to Europe. Meanwhile, Palestinians have a far easier time gaining permits to work on Israeli-owned farms than getting permission from the military to work land that is ostensibly theirs. These restrictions apply within several kilometers of Israel's claimed borders with Gaza and the West Bank, some of the most fertile land in the area; Palestinian farmers working in this zone risk being injured or killed by military fire.

Israel further restricts Palestinians' ability to work their farms and export crops by imposing tariffs, unexpectedly closing borders, shutting down and contaminating water supplies, spraying Palestinian crops with pesticides, bulldozing crops (including eggplant) when they are ready to be harvested, and bombing Palestinian farmland and generators. Though Palestinian goods have local markets, the sale of Palestinian crops to Israel was forbidden from 2007 to 2014 (when Israel accepted shipments of goods including tomato and eggplant).

Gazans have resisted these methods by disregarding orders to avoid the arable land near Israel's claimed borders, continuing to forage native plants, growing new spices and herbs for export, planting hydroponic rooftop gardens, crushing chalk and dried eggplants to produce calcium for plants, using fish excrement as fertilizer, creating water purification systems, and growing plants in saltwater. Resisting Israeli targeting of Palestinian food self-sufficiency has been necessary for practical and economic reasons, but also symbolizes the endurance of Palestinian culture, history, and identity.

Support Palestinian resistance by calling Elbit System's (Israel's primary weapons manufacturer) landlord; donating to Palestine Action's bail fund; and buying an e-Sim for distribution in Gaza.

Serves 6-8.

Ingredients:

For the stew:

1 medium eggplant (370g)

1 cup brown lentils (عدس اسود)

600g pomegranate seeds (to make 3 cups juice)

3 Tbsp all-purpose flour

1/4 cup red tahina

1/2 cup olive oil

Salt, to taste

Citric acid (ملح الليمون / حامِض ليمون) (optional)

Red tahina may be approximated with home cooking tools with the above-linked recipe; you may also toast white tahina in a skillet with a little olive oil, stirring often, until it becomes deeply golden brown.

For the دُقَّة (dugga / crushed condiment):

2 tsp cumin seeds, or ground cumin

1 1/2 Tbsp dill seeds ("locust eye" بذور الشبت / عين جرادة)

5 cloves garlic

1 green sweet pepper (فلفل بارد اخضر)

2 dried red chilis (فلفل شطة احمر)

People use red and green sweet and chili peppers in whatever combination they have on hand for this recipe; e.g. red and green chilis, just green chilis, just red chilis, or just green sweet peppers. Green sweet peppers and red chilis are the most common combination.

For the طشة (Tsha / tempering) (optional):

Olive oil

1 Tbsp minced garlic

Instructions:

1. Rinse and pick over lentils. In a large pot, simmer lentils, covered, in enough water to cover for about 8 minutes, or until half-tender.

2. Meanwhile, make the dugga by combining all ingredients in a mortar and pestle or food processor, and grinding until a coarse mixture forms.

Dugga and components.

3. Cube eggplant. A medium-sized eggplant may be cut in half lengthwise (through the root), each half cut into thirds lengthwise, then cubed widthwise.

Cubed eggplant, red tahina, and pomegranate seeds.

4. Add eggplant to simmering water (there is no need to stir).

5. While the eggplant cooks, blend pomegranate seeds in a blender very thoroughly. Strain to remove any gritty residue. Whisk flour into pomegranate juice.

Pomegranate juice being strained.

6. Taste your pomegranate juice. If it is not sour, add a pinch of citric acid or a splash of lemon juice and stir.

7. Add dagga to the pot with the lentils and eggplant and stir. Continue to simmer until the eggplant is very tender and falling apart.

8. Add pomegranate juice, tahina, and olive oil to the pot, and simmer for another 5 minutes, or until stew is very thick and homogenous.

Bright pink pomegranate juice in stockpot.

9. (Optional) In a small skillet, heat a little olive oil on medium. Fry minced garlic, stirring constantly, until golden brown. Add into the pot and stir.

10. (Optional) Mash the stew with the bowl of a ladle or a bean masher to produce a more homogenous texture.

Serve rummaniyya hot or cold in individual serving bowls. It may be served as an appetizer, or as a main dish alongside flatbread, olives, and fresh vegetables such as radishes, green peppers, green onions, carrots, and romaine lettuce. It may be eaten with a spoon, or by using كماج (kmāj), a flatbread with an internal pocket, to scoop up each bite.

[copperbadge]

Somewhere in The Lady And The Tiger, there’s a bit where Jerry is talking about getting medicated for ADHD and he says “I get so much done in a week now,” which I wrote before I myself was medicated but which turned out to be extremely true. 

This morning I got up early, stripped the bed and threw the sheets and dirty clothes from Texas in the laundry, made up the bed with new linens, made bagels and beer bread, and while the bread was rising/baking started work on a diorama kit my parents gave me for Christmas. 

It’s amazing how my short term memory still fritzes out -- I got home from Texas to a fairly empty kitchen and thought, I need to make some of that good bread I was making, what was that recipe? Why was it special? and had to scroll my own Tumblr to find it again. It’s a beer bread and I don’t normally keep beer around; I’d only been making it to use up some cans of Off Color Brewing beer I happened to acquire from the farm share, but it was so good I missed it once I finished it. 

I got a massage last night and the massage studio is near a Whole Foods, so I nipped in intending to get an interesting and exotic beer, which for me is basically anything not labeled Coors, Miller, or Budweiser. But then I was accosted by a display of Off Color’s “beer for the top shelf” which has maple syrup added, and I thought yeah, okay, Off Color, you’ve made me brand-loyal and I don’t even drink you, I hope you’re happy. 

I’m happy, anyway, because the beer bread came out great. 

[ID: Four images; top image is a cookie sheet with a silpat sprinkled with cornmeal on it, on which rest several uncooked bagels awaiting the boiling pot. Middle left image is a 16oz can of Off Color Brewing’s Beer for the Top Shelf, which shows a black and white sketch of a rodent dressed like a hockey goalie. Middle right image is a half-built diorama, showing electrical wires attached to LED lights and several walls partially complete, with paintings and shelves attached. Bottom, a photograph of a large loaf of beer bread and the bagels from before, now fresh from the oven, all golden brown, cooling on a rack.]

[batsyforyou]

Lillies in the Library

Tags: Nakedness, crack, dream, poem, 1st person pov

Pairing: Glorfindel x reader

Author's Note: This was written by like 15 year old me. The original prompt was given to me by my creative writing teacher at the time and it was 'what would you do if you woke up to your favorite character in your bed?' I made it into a fanfic and made it a dream where a modern person was dreaming of nightmare Glorfindel every night because they were torn apart soul mates. I clearly dropped it like a hot potato. But I still laugh at myself every time I see it so I decided to post it so everyone else can laugh with me.

Warning: It's not good lol.

Lilies in the Library: Prologue 

The path of two strangers collide,

 A river divides them, though the stream is gentle, 

Traveling their way across may not be possible,

The venture deemed unsafe, though untested 

But this does not sway their curiosity 

They walk alongside the river’s edge

Where white daisies grow, in the fields they wonder

Content as they were to know each other this way 

But soon they ached for more,  

If they tested the waters depth,

Then maybe . . .

Lillies in Library Chapter 1:

A warmth consumed me as I slept, hot sunlight seeping into my skin and heating me from the inside. I shifted, stretching my legs and curled into myself, the silk sheets of my bed making an excellent pillow. Humming a little sigh I truly felt content, after all, it had been a long while since I could actually sleep in for once. With all the customer complaints, the late nights, my boss being an absolute prick, and my manager making an ass out of himself (as usual) it was about time I got some well deserved R&R. 

Soon though, I knew I would have to eventually venture out of bed and into my kitchen for some food. Oh, man, just thinking of all the sweet, creamy, and delicious things I could create this fine morning made me smile. I could just smell the soft cinnamon and brown sugar of the sweet rolls (mother’s recipe of course) and the soft raspberries decorated on top. I could just imagine popping one in and squishing it against the roof of my mouth, the taste of its tartness trickling down the sides of my tongue. And the french toast, the crunch of the bacon and the spice of the eggs. Aw, man, did that sound like heaven, just remembering the quick granola bars I’d been forced to consume before work was a nightmare in itself. 

Happily day-dreaming of my breakfast to be I rolled over taking the crumpled sheets in my arms with me. I sighed, taking a deep, long breath. O, the ginger biscuits, the taste of the sweetness in the berries paired with the full, fluffy buttermilk pancakes and the maple syrup and the- 

“Good morning!” 

Startled from my dozing I gasped and jerked my eyes open to meet the bluest pair of eyes I had ever seen. Shocked, I threw myself into a sitting position grasping the sheets to my chest in surprise. 

“What the heck?!” I shouted. 

Beneath me the stranger laughed. A man's voice. It was a man. There was a man in my bed. Laughing (of all things) and laughing at me! 

The man in question was resting his head on one hand, leaning into his elbow, and looking all too happy to see me with the biggest shit eating grin the Earth has ever known. And lacking, if the nakedness of his skin was any indication, clothes or maybe just a shirt. 

‘What the heck?!’ I thought. ‘Why is there a man in. My. Bed!?’ 

He had blueberry eyes. The fairest of skin that looked delectably smooth. A smile that could challenge even the brightest of stars. A body sculpted to look like a greek statue and hair to rival the greatest shampoo ad matched with the hair of a golden retriever who had recently from the groomers. The shininess of his hair was so bright it was like the sun itself had made a home amongst his golden locks. And the length seemed to be well past my arm (he had longer hair then me gosh dang it). To top it all off, he even had pointed ears so big that they could contend with the greatest halloween costumes made and still come out on top. 

Admittedly, the man was beautiful if not awkwardly so. No man had any right to be this gorgeous and still manage to give off a masculine vibe as the specimen before me was most differently male. 

The sound of his laughter continued to ring in my ears like chimes dancing (obnoxiously) in the wind. The sound, and sight of him, would have been pleasant if the whole situation hadn’t been so down right creepy. 

“M’lady, forgive me for startling you, but I must ask, whatever do you mean?” His voice was perfect, deep and pure like—

—Like a deep flowing river as its richness crept right past you as it licked at your ankles.

Oh my gosh who was this man? And why was he in my bed? Oh, good gracious, I didn’t sleep with him did I? 

Well, I cocked my head and ran my eyes over his body, chewing my lip, even if I did would that be such a bad thing? I mean look at him! He was way out of my league. He'd be quite a score even I had to admit that. 

I frowned and tilted my head. ‘No, wait.’ I could still feel my underclothes tightly secured on my waist and my fuzzy purple mario party pajamas still hung loosely against me. Besides, I was still (sadly) a virgin and knew that if I had undergone such a thing there would most definitely be a soreness somewhere in my body. 

Right? 

But seriously, who the frick-frack-of-the-tic-tac was this man and why was he in my bed? My slight panic begins to twist into quick short breaths, though I forced myself to try and be quiet about it. There was no need in letting my. . . whatever he was, know he had me slightly flustered and well, a little scared. 

“Who are you?” I asked. 

Trying to force more confidence into my voice then I actually had, considering this man could probably snap me in two, it probably would have been a better idea to try a subtler approach. He frowned at me, the pull of his lips and the puppy-like look in his eyes tugged at my heart. I felt incredibly guilty, far more guilty than a woman who just woke up to a stranger in her bed should feel. Goodness I hadn’t gone drinking did I?  

Goldilocks ignored my subtle shift towards the edge of the bed instead pushing himself up to lean against his arm. “Truly, do you not know?” 

Pausing in my retreat I squinted at him. I mean he did look familiar but I couldn’t place him. Squinting a little harder (deciding to risk it) I leaned a little closer to him, humming. 

“Well, I mean you do look familiar but ...” Leaning a smidgen closer, he only grinned at me, almost beckoning me closer with a teasing look in his eyes. This close I could practically feel the heat radiating off him and it was quite strange. His skin was scarred in places, some even wrapped around him like some kind of snake where he had some burn marks of some sort. His skin was covered in scars. His skin was washed in scars, so much so, the scars looked like they had a vice grip on him, resembling that of an angry viper. I tightened my grip on the sheets pulling them a little closer to my chest thinking hard, trying to place him.  Maybe I did go drinking last night and this man somehow got sucked up into one of Rickie’s dares or something. It was then he shifted, the sheets moving with him and naturally my eyes followed the movement. Only for my eyes to travel across the bare skin of his hip and thigh. 

Squealing in surprise, I peeled back shouting, “Oh—you're naked!?”

 Instinctively I threw the sheets over my face trying to hide before squealing, like that of a frightened pig. My cheeks burning, I ripped the sheets away, throwing them at him, and shouting, “What is the matter with you?!” 

Desperate, I scrambled off the bed hitting the floor.. With a hard thump, shoving myself up on shaking legs I tried to back away, before tripping over my own feet, my back slamming against the wall as I stumbled. My hands shot up to cover my face, fingers covering my eyes as I was torn between saving this man's dignity or keeping an eye on a possible threat.  ‘Forget about trying to remember him!’ I mentally cried, ‘not only do I have a man in my bed but a naked man in my bed!’

Seemingly angry the man shot up faster than I could blink, ripping the covers off and rushing forward. Screaming I backed away, looking for the door, cause if there wasn’t anything scarier than a buff naked man running at you it was a giant and buff, naked man running at you! “Door, where's the door?!” I shouted. 

But it was too late, the man was on me before I could so much as flinch. Strong hands grabbing hold of my upper arms and slamming me into the wall, shaking me. “This isn’t fair! You can’t keep ignoring me!” 

He slammed me into the wall again, “Ow! Ow, you're hurting me!” I cried, tears spilling over my face as the images in my eyes faded. Flashes of gold being the last thing I see. 

“You can not ignore me!”

Masterlist

[heroes-feasting]

Stuffed Egg-Battered Toast

“There’s nothing more comforting to a comfort-obsessed halfling than the warm intermingling scents of vanilla, maple, and walnuts filling their home.” - Heroes’ Feast, p. 120

French toast is a staple of Sunday Brunches everywhere, and it’s easy to see why. This fried breakfast bread is easily customized with whatever you want. Syrup? Eggs? Fruit? It’s all fair game to this tasty toast!

Taking a swing at its own version, Heroes’ Feast’s Stuffed Egg-Battered Toast looks to change it up by putting its toppings inside, rather than on top.

With each slice stuffed with mascarpone, walnuts, and a truly questionable amount of vanilla extract, your kitchen and taste buds are surely going to be treated to that homely vanilla smell that halflings crave so much.

Check out below for my notes on the results and for tips and tricks when making this yourself! Get Heroes’ Feast here: https://dnd.wizards.com/heroes-feast

Prep: 5 mins    Cook: 25 mins    Total: 30 mins

Ingredients:

4 ounces (½ cup, 120 g) mascarpone, at room temperature

¼ cup (25 g) walnuts, finely chopped

2 tsp. (10 ml) pure vanilla extract*

4 (1-inch-thick) slices of brioche or challah

2 eggs

½ cup (120 ml) whole milk

¼ tsp. (2 g) kosher salt

2 tbsp. (30 g) unsalted butter

½ cup (120 ml) maple syrup

Confectioners’ sugar for dusting**

* That uh… sure is an amount of vanilla for a ½ cup of mascarpone.

** I used chopped strawberries instead.

In a small bowl, stir together the mascarpone, walnuts and vanilla. (I forgot to take a picture of this each time I made it. L.)

Use a thin knife to cut a 2-inch-long slit through the side of each slice of brioche, creating a pocket.

Gently open the pocket and spoon 1 tbsp. of the mascarpone mixture into each slice.

TIP: As mentioned in the “cook’s notes” section, the bread is very delicate and tears easily- so take extra caution when opening and stuffing the pockets.

Alternatively, the notes mention that you could use ½-inch slices and spread the mixture between them like a sandwich. However, I worry about its structural integrity while dipping it in the egg mixture or flipping it in the frying pan.

But, since stuffing each slice is a pain, it might be worth going with the sandwich method.

NOTE: Only stuff the slices if they’re cut 1-inch-thick. ½-inch and even ¾-inch slices are way too thin and will tear.

In a pie dish or shallow bowl, whisk together the eggs, milk, and salt.

BEFORE DIPPING the slices, melt 1 tbsp. butter in a large skillet over medium heat.

Dip two stuffed slices into the egg mixture, turning to soak both sides and letting any excess batter drip back into the bowl.

TIP: You only need to let each side soak for a few seconds. Any longer than 5 makes the bread mushy.

Place the sides in a skillet and cook for 2-3 minutes per side, until golden brown. Use a spatula to transfer the toasts to a warm plate.

Repeat to cook the remaining two stuffed slices.

Meanwhile, warm the maple syrup in a small saucepan over low heat for a few minutes.

TIP: The “cook’s notes” section mentions that warmed marmalade can be used to replace the maple syrup.

NOTE: I misread the instructions for this step and cooked all four slices at once. To fix the uneven browning, I flipped the lighter parts to the middle of the pan for about 20 seconds after cooking each side.

NOTE: To save on dishes, I chose to not warm my syrup.

Top the toast with strawberries (and/or confectioners’ sugar), drizzle with the maple syrup, and serve.

Overall, this recipe has one thing really working against it: the vanilla extract.

Personally, I found the filling to be inedible with 2 tsp. of vanilla extract in the mascarpone mixture. The alcohol in the extract doesn’t have enough time to cook out and leaves everything with a distinctly alcoholic taste. 

This would be fine if other flavours used in the recipe complimented the taste of the alcohol or if the taste was expected (like an alcoholic french toast). Unfortunately, nothing here works with it and, being a breakfast food, it isn’t expected. So, it ends up overwhelming the toast and making it unappetizing.

My solution to this was to cut back the vanilla extract to ½ tsp. The taste was still a little strong, but there was an improvement. If you’re planning to make this at home, consider cutting the vanilla back even further, or try using vanilla bean instead to skip the alcohol entirely.

It’s also worth mentioning that the mascarpone makes these very rich. Interestingly, I found that the syrup and strawberries really helped cut the richness. You’re still only going to eat one though.

Finally, as mentioned in a previous step, although the structural integrity might be questionable with the sandwich method, it might be worth it just to skip spooning the mixture into the pockets. The mess it creates really makes you wonder if it’s worth it.

All in all, the unaltered recipe gets a 2.5/5, going up to 4/5 when the amount of vanilla extract is reduced. Still losing points for the remaining alcoholic taste and messy and needlessly difficult construction.

[theretirementstory]

Greetings from a damp and drizzling Bar-sur-Aube, where the temperature is currently 6c.

This week I have been in full Christmas mode, I bought cards for my grandchildren as well as a Disney colour and sticker book for each of them, yes they have to be posted but I am sure they will enjoy working on them. Anyone who knows me well, knows that Christmas is not my favourite time of year but since moving to France I have taken an interest in baking Christmas cake and making my own mincemeat (above photo) for mince pies. I have made stuffed dates, peppermint creams, ginger biscuits and crunchies (biscuits my mum used to make) plus chutneys and even golden syrup! I have given (some) of these to friends for Christmas (which I think they have liked). I have also made my Christmas and New Years Day “special” by making myself a lovely meal which has about 4 or 5 courses and which I eat over 2-3 hours.

Anie came to see me on Sunday and brought some dried sunflower heads, she put them into the garden and all I had to do was wait for the birds to come to feast on them. I wasn’t disappointed there were mesange charbonniere (photo below) as well as what I call “spuggies” not all of which are sparrows.

As the cleaner had tested positive for Covid, I was left to my own devices all week. I dealt with my usual chores and on Friday I messaged her to see if she was feeling better, yes, she had tested negative so she will be coming on Monday 😊.

Pauline is back in town 😊, she has returned from Dublin and won’t be going back. She brought with her some lurgy so won’t be coming to visit until she is completely well. Having not seen Monique for over two weeks , she told me she had bronchitis. It is self diagnosed and she has been treating it with thyme 🤔 yes the herb, I think a visit to the doctor may have been a good idea (my thoughts only). I mentioned that I had made some English delicacies (didn’t quite know how to describe making mincemeat). She said oh can you send me the recipes…… well heck no! Translating ingredients and method not my idea of whiling away a good few hours of my time, maybe try google! Maud may come to visit this afternoon but as it looks as if the rain is set in for the day she may put it off. I wouldn’t be too bothered either way as beef is in the NEW slow cooker (oh no, just realised I haven’t used a liner for the pot, what a numpty) and it will be ready anytime I am ready.

It was the meeting of the knitting group on Friday and I had intended to call in, however, with Claudine telling me that one lady had been hospitalised with viral meningitis (I was going to take some fabric for her) I put it out of my head. I was just composing a message to Claudine when she messaged me, the lady was back from hospital and at the group. I almost threw my coat on and drove up then changed my mind. I will go for a short time on the 24th (I hope) if I am not too fatigued.

I have been buying new clothes, following the weight loss (almost 18kg), and have been fortunate to pick up some bargains along the way. Well the bargains have now extended beyond clothes and onto …… plants! Yes the local supermarket were selling a large chrysanthemum plant half price (I picked the one that looked the “freshest”) they also had a cyclamen with flowers that were so droopy I prayed that some water would revive it. Anyway, brought them home, stood them outside, gave them water and just left them. We had sunshine that day, plus it poured with rain during the night, what a difference that made to the cyclamen, the flowers were upright with more buds waiting to open the following morning. Not so the poinsettia that I had stored in a dark place through the summer. I really do not think that it will grow again, what a shame it was beautiful last year.

“The Daddy” and I are still working in tandem doing the Tesco order for my elderly relative who lives in London. I rang her yesterday and she had her list all ready. I will be inputting that as soon as possible.

Speaking of “The Daddy” he will called in to look after his daughter on Monday as it was a teacher training day at her school. They had a good time, then he went to collect his son from nursery, where he was told that his son had been “trouble” that day. My grandson told me he had pushed someone and poked another person in the eye, now not sure if these were “accidents” but when he related them to me he had an impish grin on his face 😉. The children are with Daddy this weekend and had a visit to York yesterday, to get new clothes. It’s not easy being a single parent coping with two children in busy streets but he does it. Mind you he said they had worn him out yesterday.

“The Trainee Solicitor” has (finally) prepared his course application for Uni, he had left it for his boss to sign and would then email it to the University. I am pleased he has got that sorted. He was left in charge for three days this week. He has dealt with a lot of work and it was noted and appreciated. Mind you it has left him very tired but he has still had time to read his books (a good form of relaxation).

“The Ex-Graduate” has also been trying to catch up on rest following her gruelling 40 odd hour working week the week before. Fortunately she had Thursday and Friday at home. She caught up with the housework, did the school run for her young sister on Friday and she too managed relaxation time with her book. They are busy deciding on a theme for Xmas decorations. I do believe it is just going to be small gifts this year as they are both busy saving. I know a nice holiday next year would be appreciated by both but there are other things that take precedence.

Having still not heard anything from the hospital about starting my next treatment, I rang again. The lady explained that I would receive a call after 13 November. I hope they give me more than one days notice!

Now to this weeks songs, for the first one we go right back to 1967 (wow I was still at junior school, the one that faces onto the Terry’s Chocolate Factory (ok so the chocolate factory is gone and the building is flats now but I can live in the past sometimes can’t I). It’s “The Letter” by the Box Tops. I have to say for the past 56 years I always believed that this group were black, what a surprise to ses a video and guess what they are all white!

The next song is “Night Games”, realised in 1981, by Skegness born Graham Bonnet. Bonnet was one of the duo “The Marbles” who had a hit with “Only One Woman” in 1968 the B side of which is “By the Light of the Burning Candle” another great song written by the Gibb brothers. Bonnet also was vocalist for Rainbow on songs such as “All Night Long” and “Since You Been Gone”.

Now it’s time to (perhaps) have a walk, prepare for a friends visit, do some knitting or none of the above 😂.

Have a good week until next week.

[healthyartsforseniors]

Dairy Free Kheer by Sheniz

We are days away from the book launch of "Cooking Up Feminism" and right in the midst of welcoming Spring with Nowruz (Persian New Year) and Ramzan | Ramadan, 2023. Let's celebrate with a beautiful bowl of Kheer. I invited Nature Artist and Poet, Sheniz Janmohamed - who has guest-facilitated for "Cooking Up Feminism" - to submit her dairy-free recipe of this beloved sweet dish, enjoyed in a variety of unique ways in countries across South Asia.

When I was growing up, kheer (Indian rice pudding) was my favourite dessert. While it wasn’t a dessert we made at home, it was one I always ordered when we went out for special meals or occasions. There was something about the first spoonful of rich, creamy kheer that enlivened all my senses and awakened the nostalgia of my ancestral homeland— India. When I switched over to non-dairy alternatives, I missed the familiarity and decadence of kheer. It was during one of the silent retreats with my Teacher that I was introduced to a healthier, vegan version of rice pudding, singing with notes of cinnamon.

Dairy Free Kheer by Sheniz

During the pandemic, I’d make myself warm bowls of kheer, sit by the window and watch chickadees flit about the trees. It was a small comfort on long, dark days of uncertainty. It brought me back home, and hugged me in the reminder that even though I felt alone, I wasn’t. I had the recipes of my ancestors and teachers at my very fingertips. ~ Sheniz

Ingredients:

1 cup of basmati rice 1 cup of unsweetened oat milk 2-3 tbs of honey or agave syrup 1 tsp of vanilla extract 3-5 stems of saffron 1 tbs of cardamom powder 1 tbs of rosewater A sprinkle of cinnamon A sprinkle of nutmeg

Garnish:

2 tsps of slivered almonds or pistachios 1 tsp of edible rose petals

Steps:

Soak a cup of basmati rice for about 10 minutes. Rinse it of stones and husks.

Boil rice and strain, setting aside for later.

Heat a cup of oat milk in a pot on medium heat until it begins to simmer.

Swirl in 2 tablespoons of honey or agave syrup. Add according to your sweet tooth :)

Scatter in 3 - 5 stems of saffron and stir until the mixture turns a pale golden hue.

Add in 1 tablespoon of cardamom powder.

Sprinkle in cinnamon and nutmeg.

Swirl in a teaspoon of vanilla extract.

Add rice and lower temperature to medium.

Stir gently until it achieves the consistency and taste you like— you can add in more milk or hot water if you want it runnier.

Gently stir in one tablespoon of rosewater before garnishing— rosewater tends to get lost in cooking, so it’s best to add at the last stage before serving.

Garnish with crushed edible rose petals and nuts, then serve.

Thank you for sharing this wonderful, sweet recipe with our community, Sheniz! Stay tuned as we launch "Cooking Up Feminism" in book form on March 25th, 2023.

[rabbitcruiser]

National Waffle Day

Golden crispy breakfast delights that are fluffy on the inside, perfect for loading up with whipped cream, berries, or maple syrup.

Whether served in the Belgian way as street food with powdered sugar, or the American way with syrup and butter, or something else entirely, waffles are a delicious and simple food that has been beloved for many years.

National Waffle Day is the ideal time to enjoy everything to do with this unique and yummy treat!

History of National Waffle Day

Ancient Greece offered the predecessor to waffles by roasting flat cakes between two hot metal plates that were attached to long wooden handles and placed in the oven or over a fire.

By the 15th century, the Dutch in Holland were forming rectangular plates with grid patterns that were used to make waffles. The grid pattern was likely created for practical purposes, as it allowed the batter to cook more quickly and evenly than a flat cake might.

At the time, waffles were likely less sweet than they are today, as sugar was in limited supply, though they may have been sweetened with honey. It was probably the Dutch influence that brought the idea of the waffle to the New World in the early 1600s.

The word “waffle” is believed to have Dutch (wafel), French (walfre) and Frankish (wafla) linguistic influences. The word first appeared in print in English in a cookbook in the early 18th century.

Even after crossing the ocean, waffles remained popular in Europe in the 17th and 18th centuries. Eventually, in the 19th century, waffles changed from street vendor food in Paris to a food that was predominantly made at home. The introduction of GE’s electric waffle maker in 1918 made it even easier for families to make waffles in their own kitchens at home.

National Waffle Day is celebrated in the United States as a nod to the day of a US patent for a waffle iron. In 1869, a US patent for a modern, stovetop version of a grid waffle maker was earned by Cornelious Swartwout from New York. That happened on August 24, which is why National Waffle Day is celebrated on this day in the US each year.

While it’s not yet a major holiday that is sanctioned by the government, National Waffle Day continues to grow in popularity as people with deep affection for waffles have a chance to celebrate and show appreciation for them!

National Waffle Day Timeline

1620

Pilgrims bring waffles to the New World 

Stopping in Holland on their way to the Americas, Pilgrims learn about waffles, which are later popularized by the Dutch in New Amsterdam (New York).

1725

The term “waffle” appears in print 

In a Court Cookery book by Robert Smith, the word “waffle” makes its debut in print.

1869

Waffle iron is patented in New York 

Cornelius Swartwout patents his stovetop waffle iron design on August 24.

1953

Eggo waffles are introduced in the US 

This frozen convenience food is created by Frank Dorsa and they are first called Froffles – a mix of “frozen” and “waffles”.

1962

Belgian Waffles are showcased in the US 

Technically, these were supposed to be called “Brussels Waffles” but when they make their appearance at the World’s Fair in Seattle, the name is changed.

How to Celebrate National Waffle Day

Waffles are a great reason to celebrate! Enjoy National Waffle Day with some of these fun ideas, whether participating on your own or with family and friends:

Make Waffles at Home

As long as a waffle iron is available, making waffles is a fairly simple kitchen activity. Even the kids can get involved with stirring the batter! The most basic ingredients go into waffle recipes, typically including flour, sugar, baking soda, eggs, milk, oil and vanilla extract. Of course, some people like to take things a bit further by adding a dash of cinnamon or nutmeg into the batter.

Once the waffle iron is hot, it’s easy to pour the batter onto the grid, close the lid, and let them cook. Once they are golden brown and fluffy, remove them with a fork. Pile up the toppings, like maple syrup, berries and whipped cream. Enjoy!

Go Out for Waffles

Celebrate National Waffle Day by grabbing a friend or some family members and heading to a waffle restaurant! Perhaps some of the places that serve waffles will even be offering special deals and discounts in honor of the day. Try out some of these places that are well-known for their waffles:

Waffle House. Sure, these establishments are often found on the side of the highway and the service might be a bit rough around the edges. But the name is Waffle House, after all, so it seems like the right place to spend celebrating National Waffle Day.

International House of Pancakes.Don’t let the name fool you, the waffles at this place are super tasty.

First Watch. With more than 400 locations in the US, this breakfast chain has grown rapidly in recent years. Order up a Belgian waffle that is served with a tasty pitcher of warm berry compote.

Denny’s. With locations in 14 countries worldwide, Denny’s is a favorite. Enjoy the Belgian Waffle Slam that includes a waffle, fried eggs, bacon, and sausage links.

Head to Belgium for their Famous Waffles

For the serious waffles lovers in the world, one amazing place to celebrate National Waffle Day is Belgium, specifically the capital city of Brussels. This city filled with international influences is easily walkable and there’s much to see. Plus, waffles are a standard here!

Instead of serving waffles the American way on a plate with syrup, waffles in Brussels are street food. They can be found at various cafes and vendors who make them fresh, pop some powdered sugar or Nutella on them, place them in paper and send you out the door with them. It’s a delightful treat to carry and munch on while touring the city!

Get Creative with Waffles

Sure, waffles are a classic treat that are beloved all over the world. But National Waffle Day might just be the time to get a bit more adventurous with waffles. Consider some of these recipe ideas for a unique twist:

Parmesan & Parsley Savory Waffles. Most people think of waffles as sweet, but this style offers a different take altogether. The batter includes sea salt, black pepper, Parmesan cheese and parsley. Serve with slices of bacon and top with more grated cheese.

Guinness Waffles with Irish Whiskey Cream. With Guinness stout used directly in the batter, this recipe is a dream. Garnish with mint and candied pecans and top with cream infused with Irish whiskey for a delightfully Irish twist.

Sweet Potato Waffles. Make waffles healthier and super tasty by adding pureed sweet potato to them, plus a bit of cheese and some jalapenos are in the batter also. Top with baked cheese shards and a dollop of sour cream on a bed of arugula.

National Waffle Day FAQs

Should waffles be crispy?

Though they are a bit crispy on the outside, waffles should be somewhat soft on the inside.

Where did chicken and waffles originate?

Following along with the vibe of the jazz era, chicken and waffles may have originated at the Wells Supper Club in Harlem, New York, in the 1930s.

How to make waffles?

Using waffle batter, pour a portion onto the hot waffle iron. Close the iron, let it cook until the light goes off, and then enjoy!

What are waffles made of?

Waffle recipes vary, but usually include sugar, flour, eggs, milk, oil and baking soda.

Are waffles healthy?

Sadly, waffles aren’t super healthy as they are basically made up of carbs and sugars. Made at home, they can be healthier, though, with just a few tweaks.

Source

[flavorofindia]

Exploring Indian Cuisine in Mooroolbark: A Guide to the Best Indian Restaurant in Town

Nestled in the outer eastern suburbs of Melbourne, Mooroolbark is a vibrant community known for its scenic beauty and welcoming atmosphere. Among its many attractions, the local food scene is beginning to shine, and for lovers of Indian cuisine, there's much to be excited about. Whether you're a long-time resident or just passing through, discovering the best Indian restaurant in Mooroolbark is a culinary journey worth taking.

A Taste of India in Mooroolbark

Indian cuisine is celebrated globally for its rich, diverse flavors and the use of aromatic spices that create unforgettable dishes. In Mooroolbark, the best Indian restaurant captures the essence of this cuisine, offering a menu that transports diners to the heart of India. The blend of traditional recipes and modern twists ensures that every visit is a new and exciting experience.

Signature Dishes You Can’t Miss

When dining at the best Indian restaurant in Mooroolbark, there are several signature dishes that you simply must try. Each dish is crafted with care, ensuring that the flavors are authentic and satisfying:

Butter Chicken: A beloved dish across the globe, butter chicken is a creamy, mildly spiced curry that is perfect for those new to Indian cuisine or anyone looking for a comforting, familiar dish. The tender chicken pieces are simmered in a rich tomato-based sauce, infused with butter and cream, making it a perfect companion for naan bread or rice.

Lamb Rogan Josh: This dish hails from the Kashmir region and is a fragrant lamb curry cooked with a blend of spices, yogurt, and browned onions. The result is a rich, flavorful curry that is both hearty and satisfying, making it a must-try for meat lovers.

Paneer Tikka: For those who prefer vegetarian options, paneer tikka is an excellent choice. Cubes of paneer (Indian cottage cheese) are marinated in a mixture of spices and yogurt before being grilled to perfection. The smoky flavor of the grilled paneer combined with the spices makes this dish a standout on any menu.

Biryani: Biryani is a classic Indian rice dish that’s full of flavor. Made with basmati rice, spices, and your choice of meat or vegetables, biryani is a meal in itself. The slow-cooking process allows the flavors to meld together, creating a dish that is both aromatic and delicious.

Samosas: These crispy, golden pastries are filled with a savory mixture of spiced potatoes, peas, and sometimes meat. Samosas are the perfect way to start your meal, offering a tasty introduction to the flavors of Indian cuisine.

Gulab Jamun: No Indian meal is complete without dessert, and gulab jamun is a sweet treat that’s hard to resist. These soft milk dumplings soaked in sugar syrup are a delightful way to end your meal.

An Authentic Dining Experience

The best Indian restaurant in Mooroolbark doesn’t just offer great food—it provides an authentic dining experience that reflects the rich culture and traditions of India. From the moment you walk in, the warm and inviting atmosphere makes you feel at home. The decor, often featuring traditional Indian artwork and vibrant colors, creates a setting that enhances your dining experience.

The aromas of freshly cooked spices fill the air, and the friendly staff are always ready to assist you in choosing the perfect dish. Whether you’re dining with family, friends, or even on a solo culinary adventure, the experience is designed to be both enjoyable and memorable.

Exceptional Service

At the best Indian restaurant in Mooroolbark, exceptional service is a top priority. The staff are knowledgeable about the menu and passionate about the cuisine, ensuring that every guest feels welcomed and well-cared-for. They are more than happy to provide recommendations, explain the ingredients and flavors of each dish, and accommodate any dietary preferences or requirements.

A Culinary Hub in the Community

Indian restaurants in Mooroolbark are more than just places to eat—they are integral parts of the local community. These restaurants often participate in community events, host cultural nights featuring traditional Indian music and dance, and offer catering services for local gatherings. This sense of community enhances the dining experience, making it more than just a meal but a celebration of culture and connection.

Conclusion

Discovering the best Indian restaurant in Mooroolbark is a culinary adventure that promises to delight your senses and introduce you to the rich flavors of Indian cuisine. With a diverse menu, warm ambiance, and exceptional service, dining at this restaurant is an experience that you’ll want to repeat.

Whether you’re a local resident or visiting Mooroolbark, make sure to stop by the best Indian restaurant in town. Immerse yourself in the vibrant flavors and culture of India, and enjoy a meal that is as satisfying as it is memorable.

[popcornaa]

Indulge in Decadence: Chocolate Orange Caramel Popcorn for the Win!

Elevate your snacking experience with a gourmet treat that combines the richness of chocolate, the sweetness of caramel, and the zesty freshness of orange. Chocolate orange caramel popcorn is the ultimate indulgence that’s perfect for any occasion. Here’s how to create this delicious snack and why it’s a winner.

Why Chocolate Orange Caramel Popcorn is a Must-Try

1. Unique Flavor Combination

Rich and Sweet: The caramel provides a deep, buttery sweetness.

Zesty and Fresh: Orange zest adds a burst of citrusy freshness.

Decadent and Smooth: The chocolate drizzle ties it all together with a luscious finish.

2. Perfect for Any Occasion

Movie Nights: Elevate your movie-watching experience with this gourmet popcorn.

Parties and Gatherings: Impress your guests with a unique and delicious treat.

Gifts: Packaged beautifully, it makes for a thoughtful and delectable gift.

3. Easy to Make at Home

Simple Ingredients: Uses common pantry ingredients and can be made with minimal effort.

Customizable: Adjust the recipe to your taste by adding nuts, sea salt, or extra orange zest.

How to Make Chocolate Orange Caramel Popcorn

Ingredients

8 cups of popped popcorn

1 cup of granulated sugar

1/2 cup of unsalted butter

1/4 cup of corn syrup

1/2 teaspoon of baking soda

1 teaspoon of vanilla extract

Zest of one orange

1 cup of melted chocolate (milk, dark, or white)

Instructions

Prepare the Popcorn:

Pop the popcorn using your preferred method (stovetop, air popper, or microwave).

Spread the popcorn on a baking sheet lined with parchment paper.

Make the Caramel Sauce:

In a medium saucepan, combine the sugar, butter, and corn syrup.

Cook over medium heat, stirring constantly until the mixture reaches a boil.

Continue boiling for about 4-5 minutes without stirring until it turns a golden brown color.

Remove from heat and quickly stir in the baking soda, vanilla extract, and orange zest.

Coat the Popcorn:

Pour the caramel sauce over the popcorn, stirring gently to coat evenly.

Spread the caramel-coated popcorn in an even layer on the baking sheet.

Bake the Popcorn:

Preheat the oven to 250°F (120°C).

Bake the popcorn for 45-60 minutes, stirring every 15 minutes to ensure even coating and prevent burning.

Drizzle with Chocolate:

Once the caramel popcorn is done baking, let it cool slightly.

Drizzle the melted chocolate over the popcorn using a fork or piping bag.

Allow the chocolate to set at room temperature or place the baking sheet in the refrigerator for faster setting.

Serve and Enjoy:

Once the chocolate has set, break the popcorn into clusters and enjoy!

Store any leftovers in an airtight container to maintain freshness.

Creative Ways to Enjoy Chocolate Orange Caramel Popcorn

1. Pair with Beverages

Coffee or Hot Chocolate: Complement the sweet and citrusy flavors with a warm beverage.

Champagne or Sparkling Wine: The light bubbles and crisp taste of sparkling wine pair perfectly with this gourmet snack.

2. Mix and Match

Trail Mix: Add nuts, dried fruit, and other favorite snacks to create a custom trail mix.

Ice Cream Topping: Sprinkle over vanilla or chocolate ice cream for a decadent dessert.

3. Gift Ideas

Holiday Treats: Package in festive bags or tins for holiday gifts.

Party Favors: Offer as party favors for weddings, birthdays, or baby showers.

Top Brands to Try

1. Popcornaa

Known for their gourmet popcorn, including unique flavors like chocolate orange caramel.

2. Harry & David

Offers high-quality, delicious popcorn treats perfect for gifting or personal indulgence.

Indulge in the decadent taste of chocolate orange caramel popcorn. Whether you make it at home or buy from a top brand, this ultimate snack is sure to satisfy your sweet tooth and elevate any occasion. Enjoy the delightful combination of flavors and the perfect crunch with every bite!

[coolrunningsfoods]

The Cultural Significance of Bammy Jamaica in Caribbean Cuisine

When exploring Caribbean cuisine, one cannot overlook the cultural importance of Bammy Jamaica. This traditional flatbread, made from cassava, holds a special place in the hearts and kitchens of Jamaicans. At Cool Runnings Foods, we are proud to bring the authentic taste of Bammy Jamaica to Canada, allowing you to experience this beloved Caribbean staple right in your home. Let’s delve into the rich cultural significance of Bammy Jamaica and why it remains an essential part of Caribbean culinary traditions.

What is Bammy Jamaica?

Bammy is a traditional Jamaican flatbread made from grated cassava, a starchy root vegetable also known as yuca. The cassava is washed, grated, and pressed to remove excess liquid, then shaped into flat cakes and cooked on a griddle until golden brown. The result is a crispy-on-the-outside, soft-on-the-inside bread that is both versatile and delicious.

Historical Roots

The origins of Bammy Jamaica can be traced back to the indigenous Arawak and Taino people who inhabited the island long before European colonization. These native groups relied heavily on cassava as a staple food, using traditional methods to prepare and cook it. Over time, Bammy became deeply ingrained in Jamaican culture, passed down through generations as a cherished culinary tradition.

Cultural Significance

1. A Staple Food

Bammy has long been a staple in Jamaican households, particularly in rural areas where cassava is readily available. It serves as a filling and nutritious component of many meals, often enjoyed with fish, particularly the famous Jamaican dish, Escovitch fish.

2. Symbol of Resilience

The preparation of Bammy is a testament to the resilience and ingenuity of the Jamaican people. The process of turning cassava, a root that can be toxic if not properly prepared, into a delicious and safe-to-eat flatbread showcases the resourcefulness and culinary skills passed down through generations.

3. Culinary Versatility

Bammy’s versatility makes it a beloved addition to many meals. It can be eaten for breakfast, lunch, or dinner, and pairs well with a variety of dishes, from savory stews to sweet spreads. This adaptability has helped Bammy maintain its relevance in Jamaican cuisine over the years.

4. Celebratory Dish

In Jamaica, Bammy is often featured in celebrations and special occasions. Its presence at family gatherings, holidays, and cultural festivals highlights its importance as more than just food, but a symbol of heritage and togetherness.

Bringing Bammy Jamaica to Canada

At Cool Runnings Foods, we are dedicated to preserving and sharing the rich culinary traditions of the Caribbean. Our Bammy Jamaica is made using traditional methods to ensure authenticity and quality. By bringing this cherished flatbread to Canada, we aim to introduce more people to its delightful taste and cultural significance.

How to Enjoy Bammy Jamaica

1. Traditional Pairings

Enjoy Bammy with Jamaican Escovitch fish, a tangy and spicy fried fish dish that perfectly complements the mild flavor of the flatbread. It’s also delicious when served with ackee and saltfish, Jamaica’s national dish.

2. Modern Twists

Bammy’s versatility allows it to be used in various creative ways. Try it as a base for pizzas, topped with your favorite ingredients, or as a substitute for bread in sandwiches.

3. Sweet Treats

For a sweet twist, Bammy can be soaked in coconut milk and fried, then served with syrup or jam for a delightful dessert.

Conclusion

Bammy Jamaica is more than just a flatbread; it’s a cultural icon that embodies the history, resilience, and culinary creativity of the Jamaican people. By bringing Bammy Jamaica to Canada, Cool Runnings Foods invites you to experience this integral part of Caribbean cuisine. Whether you’re enjoying it in a traditional dish or experimenting with modern recipes, Bammy is sure to add a touch of Jamaican heritage to your meals.

[najia-cooks]

[ID: A bowl with short-grained rice to the left and a curry to the right; a spoonful of pickled ginger tops the rice. End ID]

カレーライス / Kare raisu (Japanese "curry rice" with carrot and potato)

Kare raisu is a classic example of 洋食 (yoshoku)—Western-style food adapted to a Japanese palette. It first became popular among the Japanese navy, having been inspired by the diet of the British navy in the late Meiji period—the British themselves had appropriated and adapted dishes which they termed “curries” during their imperial rule of India.

The base of kare raisu's flavor profile is カレー粉 (kare ko, curry powder), which is used to spice the roux that thickens the curry. Since they were first manufactured and sold in the 1950s, premade curry roux cubes have been popular among home cooks as a quick way to season this dish. This recipe begins by making enough roux for the dish, for those without Japanese curry roux cubes at home.

Kare raisu is often made with chicken or pork belly, but meat is sometimes omitted. This recipe calls for sườn non chay, but if you don’t want to use a meat replacement, just increase the amount of carrot and potato!

Recipe under the cut.

Patreon | Tip jar

This recipe calls for you to make a roux as its base, as this is the most widely-used technique for this dish. A similar effect could be achieved by adding Japanese curry powder in after the onions are browned and proceeding with the dish from there, adding butter or margarine along with the water, and thickening the curry with some flour after the vegetables are tender, if desired.

Ingredients:

For the chicken:

1 package (100g) sườn non chay, or 350g other vegetarian meat substitute

(If using sườn non chay) several cups vegetarian ‘chicken’ or ‘beef’ stock from concentrate, vegetable stock, or water

1/4 tsp Japanese curry powder

A few cracks of black pepper

For the dish:

2 Yukon gold potatoes (400g), peeled

2-3 medium carrots (200g)

1 package (100g) suon non chay, or 350g other vegetarian chicken substitute

6 cups water, or enough to cover

2 tsp vegetarian ‘chicken’ or ‘beef’ stock concentrate (optional)

3 Tbsp neutral oil, to fry

2 large yellow onions, sliced

1/2 sweet apple, grated (optional)

3 Tbsp usata sosu (Japanese Worcestershire-style sauce)

1 Tbsp vegetarian oyster sauce (or substitute soy sauce)

1/4 cup coconut milk (optional)

4 cloves garlic, minced

1-inch chunk (10g) ginger, minced

Sườn non chay may be found in bags online or at your local Asian grocery–the bags will be labelled “sườn non chay” as well as “vegan meat slice,” “textured soy bean protein,” “vegetarian food,” or “vegan food.”

Apple is a fairly common but non-essential addition to this curry; it adds a subtle sweetness to the final dish without being immediately recognizable as apple. Other common additions which have the same effect are honey, jam, and mashed banana.

The Japanese Worcestershire sauce adds umami, salt, sweetness, and a hint of fruit: it may be replaced with equal parts soy sauce, ketchup, molasses, and date syrup or apple sauce.

The coconut milk adds savor and a creamy texture; the flavor of coconut is not detectable in the final dish. You could also use soy or oat milk for this purpose.

For the roux:

3 Tbsp Japanese curry powder

1/4 cup non-dairy margarine

6 Tbsp (45g) AP flour

Instructions:

For the roux:

1. Melt margarine in a small pot on medium, then reduce heat to medium-low. Add flour and toast for 15-25 minutes, stirring occasionally, until flour is lightly golden brown.

2. Add curry powder and toast for 30 seconds, until fragrant. Remove from heat.

For the dish:

1. If using sườn non chay: In a stockpot, soak sườn non chay in enough stock to cover for about an hour, until rehydrated. I also added a few cracks of black pepper and about 1/4 tsp of Japanese curry powder to the stock.

Adding a small plate to keep the sườn non chay beneath the surface of the liquid can help them to soak faster.

2. Tear sườn non chay into thin strips and return to the pot. Simmer, stirring occasionally, until the liquid has evaporated; set aside.

Soaking in broth or stock helps the flavor of the sườn non chay to be more concentrated. If you're short on time, just soak them in water until softened, squeeze the excess water out, tear them into strips, and set aside until ready to fry.

3. Prepare your vegetables. Peel potatoes and cut into wedges (if your potatoes are particularly large, halve them widthwise first). Peel the carrots and chop them with diagonal cuts, rotating the carrot about 1/4 turn between each cut (this style of cutting—rangiri—is commonly used when preparing cylindrical vegetables for simmering in stews, because it increases their surface area). Halve the onions through the root and then cut them into slices; mince the garlic and ginger.

Some cooks will cut the onions into wedges and fry them until translucent, while others cut them into thin slices and fry until they are deeply golden brown; I took the latter route to add savor to the final dish, but consult your own preferences (and time!).

4. Heat 3 Tbsp neutral oil in a large stockpot (the one you simmered the sườn non chay in, wiped clean, is fine). Fry sườn non chay until lightly browned and set aside. (If using a different meat replacement, follow the package directions for stovetop frying.)

5. In the same pot, fry onion on medium-low for 20-30 minutes until golden brown, agitating occasionally. Add ginger and about half the garlic and fry for 30 seconds until fragrant. I like to add about 1/4 of the roux at this point and fry until fragrant to increase the presence of the spice in the final dish, but this isn't common in Japanese preparations.

6. Add carrots and potato and allow to fry for about 2 minutes. Add apple and stir to combine.

7. Whisk water together with stock concentrate, Worcestershire sauce, and oyster sauce, and add to the pot. Return your meat replacement to the pot.

8. Simmer, covered, for about 15 minutes, until carrots and potatoes are fork-tender.

9. Dissolve the rest of the curry roux into the sauce and add the remainder of the garlic (this divided addition allows for a sharper garlic taste). Add coconut milk, if desired. Simmer, uncovered, until thickened, about 5 minutes. Taste and adjust sauces.

Serve warm with short-grained rice and fukujinzuke or rakkyozuke.

[we-the-chefs]

Wholesome and Delicious: Top Homemade Meal Ideas

In today's fast-paced world, there's something comforting and nourishing about a home made food. Whether you're a seasoned cook or just starting in the kitchen, the joy of preparing food that delights both the palate and the soul is unmatched. If you're looking to create memorable meals right at home, here are some delicious ideas to inspire your culinary journey.

1. Classic Chicken Curry with Fragrant Basmati Rice

A staple in many households, chicken curry served with aromatic basmati rice is a timeless favorite. Infused with spices like cumin, coriander, and turmeric, this dish promises to tantalize your taste buds with every bite. Tender chicken simmered in a rich, flavorful gravy is perfect for a hearty family dinner.

2. Comforting Dal Tadka with Roti or Naan

Dal tadka, a wholesome lentil curry tempered with ghee, garlic, and cumin seeds, offers both nutrition and comfort. Paired with freshly made roti or naan bread, this dish provides a satisfying meal that's as nutritious as it is delicious. It's a go-to option for those seeking a taste of home in every spoonful.

3. Spicy Bengali Fish Curry with Steamed Rice

For seafood lovers, Bengali fish curry is a culinary delight. Made with fresh fish marinated in a blend of mustard oil, turmeric, and Bengali spices, this dish bursts with flavors unique to the region. Served alongside steamed rice, it's a perfect choice for those craving a taste of authentic Bengali cuisine.

4. Vegetarian Paneer Tikka Masala with Jeera Rice

Paneer tikka masala, a vegetarian favorite, features succulent paneer cubes marinated in yogurt and spices, then grilled to perfection. Simmered in a creamy tomato-based sauce with hints of fenugreek and garam masala, this dish is a treat for the senses. Pair it with fragrant jeera rice for a complete meal that's sure to impress.

5. Homestyle Vegetable Biryani with Raita

Biryani, a beloved Indian rice dish, brings together fragrant basmati rice layered with spiced vegetables, caramelized onions, and fresh herbs. Slow-cooked to perfection, each spoonful offers a symphony of flavors. Accompanied by cool, refreshing raita, it's a feast fit for any occasion, from family gatherings to festive celebrations.

6. Decadent Gulab Jamun for Dessert

No meal is complete without a touch of sweetness, and gulab jamun, soft milk-based dumplings soaked in cardamom-infused sugar syrup, is a dessert that satisfies every craving. Whether served warm or chilled, these golden orbs of indulgence are sure to leave a lasting impression.

Order Homemade Bengali Food Near Me in Gurgaon

If you're in Gurgaon and craving the authentic flavors of Bengali cuisine without the hassle of cooking, look no further. Discover a variety of homemade Bengali food options available for delivery right to your doorstep. Whether it's a comforting fish curry or traditional sweets like rasgulla, satisfy your taste buds with the flavors of Bengal from the comfort of your home.

Embrace the Joy of Homemade Meals

From classic curries to decadent desserts, homemade meals offer more than just sustenance—they bring joy, comfort, and a sense of connection to those we share them with. Whether you're exploring new recipes or revisiting old favorites, the journey of cooking at home is filled with endless possibilities. So, roll up your sleeves, gather your ingredients, and embark on a culinary adventure that's as rewarding as it is delicious.

[monteverestmasala]

Making Traditional Indian Desserts: A Recipe for Gulab Jamun

Indian cuisine is renowned for its rich and diverse range of desserts, each offering unique flavors and textures. Among these delightful treats, Gulab Jamun holds a special place.

This delectable dessert is a staple in Indian festivals, weddings, and celebrations. If you have a sweet tooth and a penchant for Indian cuisine, learning how to make Gulab Jamun is a must. In this blog post, we will guide you through the process of creating these mouthwatering, syrup-soaked dumplings in the comfort of your own kitchen.

The Origins and Essence of Gulab Jamun

Gulab Jamun is essentially a deep-fried dough ball, traditionally made from milk solids known as khoya or mawa, which are then soaked in a fragrant sugar syrup flavored with rosewater and cardamom. The name Gulab Jamun itself is derived from Persian and Arabic words, where "Gulab" means rosewater and "Jamun" refers to a fruit with a similar size and shape. This mouthwatering treat has a rich history and a unique taste that leaves a lasting impression on anyone who savors it.

Ingredients for Gulab Jamun

To make approximately 20 Gulab Jamuns, you will need the following ingredients:

1 cup of milk powder

1/4 cup of all-purpose flour

1/4 teaspoon of baking powder

A pinch of cardamom powder

A pinch of saffron strands (optional)

1 cup of sugar

1 cup of water

Vegetable oil for frying

These ingredients are easily available and essential for achieving the authentic taste and texture of this beloved dessert.

Step-by-Step Procedure for Making Gulab Jamun

Prepare the Dough

Combine the milk powder, all-purpose flour, and baking powder in a mixing bowl. Make sure to thoroughly combine to avoid lumps.

Mix the dry ingredients with ghee, cardamom powder, and saffron strands. Mix thoroughly until the mixture resembles breadcrumbs.

Gradually add a small amount of water at a time and work the mixture into a soft dough. Make sure the dough is not overly sticky or dry. If necessary, adjust with extra water or milk powder.

Form the Dough Balls

Form the dough into cherry-sized, compact, smooth balls.

Frying the Gulab Jamun

Heat vegetable oil in a deep pan over medium heat. Once the oil is hot, reduce the heat to low.

Fry the dough balls in batches, ensuring they are golden brown on all sides. Remove the cooked Gulab Jamun from the oil and place it on a paper towel to absorb any excess oil.

Prepare the Sugar Syrup

While the Gulab Jamuns are frying, prepare the sugar syrup. Bring water and sugar to a boil in a separate saucepan. Let the syrup simmer for 5 to 7 minutes to slightly thicken. For more flavor, mix in a few drops of rosewater or cardamom powder.

Soaking the Gulab Jamun

Once the Gulab Jamuns are cooked, immediately place them in the warm sugar syrup. Let them soak for at least 30 to 60 minutes so they can absorb the sweetness and become spongy.

Serve and Enjoy

Garnish the Gulab Jamuns with finely chopped pistachios or almonds and serve them warm or at room temperature.

Enjoying Traditional Indian Sweets with Gulab Jamun

Making traditional Indian desserts like Gulab Jamun at home can be a delightful experience. This iconic sweet dish is a crowd-pleaser and will leave a lasting impression on your taste buds. Whether you're celebrating a special occasion or simply indulging in a sweet craving, Gulab Jamun is the perfect treat. So, don your apron, gather the ingredients, and embark on a culinary adventure to create these heavenly, syrup-soaked dumplings that are bound to transport you to the rich flavors of India. Enjoy!

A Bite of Heaven

Gulab Jamun, which translates to rose-flavored berry, is a bite-sized dessert with a punch of flavor. These golden brown dumplings are fried until they achieve a heavenly caramelized texture on the outside while remaining soft and spongy on the inside. The deep-fried balls are then soaked in a sugar syrup infused with rosewater, cardamom, and saffron, enhancing their aromatic profile.

Celebrations and Festivals

In India, sweets hold significant cultural and religious importance, and no celebration or festival is complete without them. Be it Diwali, Eid, Holi, or weddings, Gulab Jamun finds its way onto the dessert spread, adding a touch of sweetness to the festivities. These delectable delights are enjoyed in India and have gained immense popularity worldwide, becoming a favorite dessert in Indian restaurants globally.

Exploring Variations of Gulab Jamun

While the classic version of Gulab Jamun is widely cherished, creative variations have emerged over time. Some popular variations include:

Gulab Jamun Cake: Combining the flavors of Gulab Jamun with the texture of a cake, this variation is perfect for special occasions.

Gulab Jamun Cheesecake: A fusion dessert that blends the rich, creamy taste of cheesecake with the sweetness of Gulab Jamun.

Bread Gulab Jamun: Made using bread instead of milk solids, this variation offers a unique twist on the traditional recipe.

Gulab Jamun Ice Cream: A delightful combination of Gulab Jamun and creamy ice cream, perfect for a hot day.

Whether you prefer the traditional recipe or want to experiment with these creative variations, Gulab Jamun is sure to satisfy your sweet tooth.

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[downtoearthmarkets]

The Memorial Day holiday weekend is almost upon us, which means we’ve finally reached the much-anticipated unofficial start of summer! Get ready to break out your sunscreen, flip flops and white jeans and dig into some tasty classic cookout fare. You can rest assured that your local Down to Earth farmers market will be well-stocked with all the grilling essentials and plenty of seasonal goodies to snap up as you make the rounds at your favorite vendors this Sunday. Marinades Before you tie on your apron and fire up the barbie, your fresh meat, fish, poultry and veggies from the farmers market will require a little pre-grilling TLC to bring out their best. Marinades are just seasoned sauces that you apply before cooking but the introduction of salt, acid and then the heat of cooking amplifies the marinade’s effect on texture and taste. Similar to a vinaigrette, marinades are typically made up of three parts oil to one part acid (3:1) plus seasonings and aromatics that can be handpicked to create whatever style and flavor you desire. If you’d rather skip the DIY, MOMO Dressing's line of unique Japanese-inspired dressings make the perfect ready-to-use marinades with an Asian twist. MOMO Dressing uses the freshest ingredients sourced from eco-certified New York State farms to create their small-batch, handcrafted products right here in Brooklyn, NY. Their flavors include Shiso (Japanese Mint), Basil, Sesame, Yuzu Jalapeno and Ginger. Condiments Your juicy burgers and hot dogs are going to be fully decked out this weekend thanks to an array of delicious farmers market condiments to choose from:

Dr. Pickle’s Mmmelish combines the doc’s sweet relish with horseradish brined sauerkraut, spicy brown mustard, and finely chopped horseradish pickles. Try it once and you'll be hooked! It’s the ultimate enhancer for beefy burgers, dogs, sausages, veggie burgers and even grilled cheese. Don’t forget to pick up a jar of their whole pickles and pickle chips too. No barbecue is complete without them! 

MOMO Dressing's homemade BBQ Sauce will add layers of smoky, tangy, thick and sweet flavors to whatever it’s paired with.

Bombay Chutney Company's authentic Indian chutneys will make the perfect spicy accompaniment to all your grilled entrees. Flavors include mint, plum, cranberry, coconut, pomegranate and tomato.

Your burger will taste great topped with sticky caramelized onions and Taiim Shack Mobile's creamy hummus for a delicious contrast.

Simple Fine Foods makes farm-to-table sauces, spreads, condiments and British pub-inspired heat-and-eat foods. Their line of bottled, squeezable sauces will jazz up everything from egg and potato salads to burgers, dogs and fries. Flavors include Everything Aioli Squeeze, Pesto Aioli Squeeze, Spicy Chipotle Squeeze and Sriracha Horseradish Squeeze.

Fixings Why not splash out and put all the fixings on your burgers, sandwiches and dogs this weekend! After all, extra toppings and garnish deliver a punch of visual appeal, layers of flavor and nutritional goodness to boot!

Bacon makes everything taste better so fry up some rashers of Goode and Local By Don Rodrigo’s premium thick-cut, hickory-smoked Pennsylvania bacon. Lightly flavored with maple syrup, cinnamon, and spices, their pastured, Mangalitsa bacon is nitrate and nitrite-free for a healthier alternative without compromising on taste or quality.

Dr. Pickle’s fresh barrel sauerkraut is crisp, golden and delicious. They make it by lightly salting and soaking white cabbage in vinegar and water.

Raw onions can pack a pungent bite, not to mention the need for breath mints! Caramelized onions are delicious on top of a burger or sandwich and are super easy to make at home. Pick up 2-3 yellow, white, or red onions at the farmstalls, Maplebrook Farm unsalted butter and a bottle of balsamic vinegar and olive oil and follow this simple recipe to whip up your own batch that will last for a few days in the fridge.

A medley of sautéed gourmet mushrooms from Mushrooms.NYC make a delicious side or topping and will add a pop of flavor to burgers, steak, chicken, fish and salads.

Of course, a classic American burger isn’t truly complete without a generous layer of crisp lettuce and ripe tomatoes. Instead of blander iceberg lettuce, branch out with some crunchy romaine or silky butterhead lettuces which are not only tastier, they also contain a variety of vitamins and minerals. Although tomato season isn’t here yet, the farms are carrying greenhouse-grown tomatoes which have ripened under the spring sunshine of late.

Strawberries are reaching their springtime prime right now which means selecting dessert will be a no-brainer for Memorial Day. And goodness knows that a big dollop of Goodness Dairy's grass-fed, creamy vanilla ice cream will make the perfect “condiment” for these lushly ripe ruby red gems. As we usher in the warmer weather and droves of new seasonal produce, we wish you a relaxing long weekend and look forward to seeing you in the farmers market.