I hate to say that we had this a month ago, at least. I'm even a little sheepish about it. I have a really strong affection to this pesto. Stupid simple to pull together and it was incredibly versatile. I know Ruth will get a laugh at this - yet another pesto for Presto Pasta Night! :)Found in Heidi Swanson's Super Natural Cooking, I chose this pasta dish because I really wanted to showcase the fr
We thought we were so smart, getting curtains for our bedroom. I'd bitched and moaned about the morning light for long enough, it seems. We chose a set that goes eerily well with our sheets and hung them with no issues. Until the next two mornings, when it was close-to-impossible to get out of bed. I'd heard it advertised in fancy alarm clocks, but I'd never given much thought to how light helps you wake up in the morning. Mind you, our room isn't THAT much darker... but it is just enough darker that I'm having trouble. Can't just be happy, can I? :)Except, I AM happy! Let me tell you why! Ever since I saw this amazing dish on Sher's site, I've been waiting for just the right moment to make these gorgeous scallops with edamame. I happened to be at the butcher over the weekend and he had th
It was a dear friend who introduced this to me. She also happened to be a colleague of mine, and I remembered once when I caught a whiff of the lovely citrus fragrance at the office, and I was wondering "Hmmm ... who's eating oranges?" It was then that I realised she was using The Body Shop's Satsuma Puree Body Lotion.Description:Cooling and refreshing, this lightweight non-greasy gel, with fabulously fruity and juicy natural ingredients, absorbs easily to instantly hydrate and moisturise. Suitable for normal skin types.Here's a short background on the satsuma.The satsuma is often known as a seedless mandarin. It is commonly called mikan in Japan, satsuma in the UK and mandarin or tangerine in Canada and the United States. Its fruit is sweet and usually seedless, about the size of other mandarin oranges (Citrus reticulata), smaller than an orange.I love The Body Shop's satsuma range. The body wash is my favourite :p I find the normal body lotion's scent a tad strong though, but th
Bake very well 2-3 big aubergines, peel them and put them in a tureen, cut them in large slices and mash very well. Pound some cloves of garlic with some salt and add to the mashed aubergines. Then peel and grate 4-5 tomatoes and put them in a pan to fry with 1 coffee cup oil and some salt. Fry until the water boils away and the tomato sauce boils down. Wait a couple of minutes for the sauce to get cool and add to the aubergines. Mix everything very well and pour in a salad bowl. Decorate with slices of boiled eggs, tomatoes or cucumbers. Powder with fine cut parsley.
1 can [14 ounces] Italian peeled tomatoes, drained
1/4 teaspoon freshly ground black pepper
2 tablespoons sherry wine vinegar
5 quarts water
2 teaspoons coarse salt
16 medium raw shrimp in the shell [about 12 ounces total]
1 tablespoon unsalted butter
16 large spinach leaves [about 8 ounces total], stems removed
To make the puree: Process the tomatoes with the metal blade [...]
1 can [14 ounces] Italian peeled tomatoes, drained
1/4 teaspoon freshly ground black pepper
2 tablespoons sherry wine vinegar
5 quarts water
2 teaspoons coarse salt
16 medium raw shrimp in the shell [about 12 ounces total]
1 tablespoon unsalted butter
16 large spinach leaves [about 8 ounces total], stems removed
To make the puree: Process the tomatoes with the metal blade [...]
My apologies for not keeping up with you guys lately. I logged into my Google Reader today and it told me I had 100+ entries to read... And considering I probably have close to 100 blogs in my reader, I would guess that the entries available to me are much higher than the 100+. I promise I'll catch up!
We revisited the cucumber soup tonight, but I added a porch chile and swapped out the basil
I wanted to do Sago with Gula Malaka but I couldn't find the essential Gula Malaka, so I substitute it with Mango instead. As you can see, I didn't do a good job cooking the sago. Still have bits of white dots here and there. Hai ya! The results of being impatient! I'll be better with my Gula Malaka version!Ingredients:50g Small Sago (makes about 3)1 Mango, skinned and stonedHow to do it:Wash sago and drain.In a pot, boil about a litre of water.Add in sago gradually. Stir occasionally to prevent the sago from sticking together.When the water starts to boil, turn down the fire.Continue to stir occasionally.It's done when all sago turn translucent. (obviously mine's not quite done)Drain the sago using a sieve.Run the sago in water to clear the starch or you can use a pot of water.Drain the sago again using a sieve.Put the sago into moulds. Refrigerate overnight.Blend 2/3 mango till it become puree. If your mango is sour, you can add some fine sugar to blend together.Chop the remaini
