GOURMANDIA, a place for recipes and food related questions and answers
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Laaly
Ophiophagus
Ricky
robin
AllyKass
naamah
caysa
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Re: GOURMANDIA, a place for recipes and food related questions and answers
look,it have nice flower hair and two big yellow eye and it shows its black tongue
AllyKass- Posts : 11603
Join date : 2009-04-11
Location : Estonia
caysa- Posts : 13628
Join date : 2009-04-03
Age : 70
Location : Nummi-Pusula, Finland
Re: GOURMANDIA, a place for recipes and food related questions and answers
so,i have the question: WHAT KIND SALT YOU USE?
(because to me sounds it veryvery salty if it is only 1 l milk and then 2 teaspoon salt, i guess i will use 0,5 teaspoon merisuola)
(because to me sounds it veryvery salty if it is only 1 l milk and then 2 teaspoon salt, i guess i will use 0,5 teaspoon merisuola)
AllyKass- Posts : 11603
Join date : 2009-04-11
Location : Estonia
Re: GOURMANDIA, a place for recipes and food related questions and answers
I actuallu used PAN salt this time But I often use sea salt too.
You will have to add salt so that it suits your own taste.
And remember - it is better to use less, adding more later is easy!!
You will have to add salt so that it suits your own taste.
And remember - it is better to use less, adding more later is easy!!
caysa- Posts : 13628
Join date : 2009-04-03
Age : 70
Location : Nummi-Pusula, Finland
Re: GOURMANDIA, a place for recipes and food related questions and answers
(and i had use pan salt, too )
AllyKass- Posts : 11603
Join date : 2009-04-11
Location : Estonia
Re: GOURMANDIA, a place for recipes and food related questions and answers
The onion is very healthy.
Ophiophagus- Posts : 5010
Join date : 2009-04-03
Age : 59
Location : Orbanistan
Re: GOURMANDIA, a place for recipes and food related questions and answers
sorry,but not to everyoneOphiophagus wrote:The onion is very healthy.
AllyKass- Posts : 11603
Join date : 2009-04-11
Location : Estonia
AllyKass- Posts : 11603
Join date : 2009-04-11
Location : Estonia
Re: GOURMANDIA, a place for recipes and food related questions and answers
sorry,but is to everyoneAllyKass wrote:sorry,but not to everyoneOphiophagus wrote:The onion is very healthy.
Ophiophagus- Posts : 5010
Join date : 2009-04-03
Age : 59
Location : Orbanistan
Re: GOURMANDIA, a place for recipes and food related questions and answers
why its make me puke then?Ophiophagus wrote:sorry,but is to everyoneAllyKass wrote:sorry,but not to everyoneOphiophagus wrote:The onion is very healthy.
AllyKass- Posts : 11603
Join date : 2009-04-11
Location : Estonia
caysa- Posts : 13628
Join date : 2009-04-03
Age : 70
Location : Nummi-Pusula, Finland
Re: GOURMANDIA, a place for recipes and food related questions and answers
yes,i picked nettles today
AllyKass- Posts : 11603
Join date : 2009-04-11
Location : Estonia
Re: GOURMANDIA, a place for recipes and food related questions and answers
May be many of the reason of this..... but in the onion a lot the vitamin and the killing effect of a bacterium yes.AllyKass wrote:why its make me puke then?Ophiophagus wrote:sorry,but is to everyoneAllyKass wrote:sorry,but not to everyoneOphiophagus wrote:The onion is very healthy.
Ophiophagus- Posts : 5010
Join date : 2009-04-03
Age : 59
Location : Orbanistan
AllyKass- Posts : 11603
Join date : 2009-04-11
Location : Estonia
Re: GOURMANDIA, a place for recipes and food related questions and answers
Woot!!!
We don't have it in Finland, except in one place on Åland. It is so rare that you cannot pick it.
But I once picked some in Saaremaa and brought home. I like the taste, a bit like garlic
We don't have it in Finland, except in one place on Åland. It is so rare that you cannot pick it.
But I once picked some in Saaremaa and brought home. I like the taste, a bit like garlic
caysa- Posts : 13628
Join date : 2009-04-03
Age : 70
Location : Nummi-Pusula, Finland
Re: GOURMANDIA, a place for recipes and food related questions and answers
BEAR`S GARLIC. For example yeah. It is very-very healthy! Bear`s garlic has a characteristic very strong fragrance ( ). But very delicate with yoghurt, or you may prepare spicy oil from it. If it is good for the bear......AllyKass wrote:here is some kind gift to ophy
[/url]
BEAR`S GARLIC
[ Allium ursinum ]
Ophiophagus- Posts : 5010
Join date : 2009-04-03
Age : 59
Location : Orbanistan
Re: GOURMANDIA, a place for recipes and food related questions and answers
I can NOT understand those who like the taste of garlic
Ricky- Posts : 9253
Join date : 2009-04-03
Location : Austria
Re: GOURMANDIA, a place for recipes and food related questions and answers
I did not like garlic when I was young - I think I was nearly 40 before I really started to like it. And garlic has its place - it is not to be used everywhere!!
caysa- Posts : 13628
Join date : 2009-04-03
Age : 70
Location : Nummi-Pusula, Finland
Re: GOURMANDIA, a place for recipes and food related questions and answers
ooo,i'm not aloneRicky wrote:I can NOT understand those who like the taste of garlic
AllyKass- Posts : 11603
Join date : 2009-04-11
Location : Estonia
Re: GOURMANDIA, a place for recipes and food related questions and answers
There are differences here. The consumption of the raw onion: lonely one does !!! But it is a flavoring....... and healthy!!!! The garlic too!
Ophiophagus- Posts : 5010
Join date : 2009-04-03
Age : 59
Location : Orbanistan
Re: GOURMANDIA, a place for recipes and food related questions and answers
of course it is!!!Ophiophagus wrote:There are differences here. The consumption of the raw onion: lonely one does !!! But it is a flavoring....... and healthy!!!!
(for ophy)
AllyKass- Posts : 11603
Join date : 2009-04-11
Location : Estonia
Re: GOURMANDIA, a place for recipes and food related questions and answers
Listen to Ophypedia!! This is clever!!
I eat raw onion in salads and sometimes on top of goats cheese.
But mainly - onion is for flavoring something that is COOKED!
I eat raw onion in salads and sometimes on top of goats cheese.
But mainly - onion is for flavoring something that is COOKED!
caysa- Posts : 13628
Join date : 2009-04-03
Age : 70
Location : Nummi-Pusula, Finland
Re: GOURMANDIA, a place for recipes and food related questions and answers
Harmony slice
Ingredients:
1/3 works, 2/3 serenities and humour
12 months
3 tablespoonsful of optimism
1 teaspoonsful of forbearance
1 pinches of tact
irony according to a taste
Completion manner:
Marinate the work well with serenity and humour accross,
and add it the concern good thoroughly cleared of the bitterness, of the
stinginess to 12 months! Add three piled on tablespoonful of optimism
to it yet, a teaspoonful of forbearance, a tiny irony and a pinch of tact!
Pour off the whole one richly with love!
Presentation:
Decorate the ready catch with fresh attention, and serve it up cheerfully,
with a smiling face! Share out the full portion so, how it should come from it onto all of the days of a year!
Ingredients:
1/3 works, 2/3 serenities and humour
12 months
3 tablespoonsful of optimism
1 teaspoonsful of forbearance
1 pinches of tact
irony according to a taste
Completion manner:
Marinate the work well with serenity and humour accross,
and add it the concern good thoroughly cleared of the bitterness, of the
stinginess to 12 months! Add three piled on tablespoonful of optimism
to it yet, a teaspoonful of forbearance, a tiny irony and a pinch of tact!
Pour off the whole one richly with love!
Presentation:
Decorate the ready catch with fresh attention, and serve it up cheerfully,
with a smiling face! Share out the full portion so, how it should come from it onto all of the days of a year!
Ophiophagus- Posts : 5010
Join date : 2009-04-03
Age : 59
Location : Orbanistan
Re: GOURMANDIA, a place for recipes and food related questions and answers
Awwwwwwwwwwwwwwwwwwwwwwwwwwwwwww
Very good life recipe
Very good life recipe
caysa- Posts : 13628
Join date : 2009-04-03
Age : 70
Location : Nummi-Pusula, Finland
Re: GOURMANDIA, a place for recipes and food related questions and answers
ooo, bravo ophypedia!!
now i try to make that smiling face
now i try to make that smiling face
AllyKass- Posts : 11603
Join date : 2009-04-11
Location : Estonia
Pumpkin pie
I had never tasted pumpkin pie... I had never made on either
But as I carved pumpkins with Saga - I now had the main ingredient to make a pie
Of course I didn't take pics BEFORE we started eating...
First the pastry:
Put all these in a food processor (or mix quickly by hand) to a crumble
175 grams of flour
1/2 teaspoon salt
2 tablespoons white sugar
115 grams of cold butter butter, cut into small pieces
then add 2-3 tablesppons of cold water s othat the dough can be formed to a ball.
Let the dough rest in the fridge.
Now make the pumpkin pure'...
Use only the "meaty" yellow part, cut into small bits and cook them soft with little water (1 -2 dl).
When the pieces are soft - drain them to get rid of extra moisture. Then mash them with a potato masher or in a food processor. You should end up with about 4-5 dl of puré. Let the puré cool.
The filling:
Whisk 3 large eggs (or 4 smaller ones) lightly.
Add the puré and 1,2 dl of heavy cream (whipping cream) and 1½ dl of (brown) sugar.
Add spices: 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger and 1/8 teaspoon ground cloves and ½ teaspoon salt. Mix well.
Smooth out the pastry (using your fingers) in a pie dish (23 -24 cm). Pour in the the filling.
Bake in 180 - 190 C oven, in the lower part. (40 - 50 minutes)
Now make a crumble to go on the top when the pie has been in the oven for maybe 30 minutes :
Take 50 grams of ginger bread cookies and 50 grams of pecan nuts. Mix them to a crumble. Half of this goes on the top of the pie for the last 10-15 minutes in the oven.
The rest is used for decoration.
When the pie is done (the filling almost set) - let it cool. Meanwhile whisk some whipping cream together with brown sugar (to get a toffee flavour).
Eat the pie with whipped cream decorated wuth the rest of the crumbles..... YUMMY!!!
But as I carved pumpkins with Saga - I now had the main ingredient to make a pie
Of course I didn't take pics BEFORE we started eating...
First the pastry:
Put all these in a food processor (or mix quickly by hand) to a crumble
175 grams of flour
1/2 teaspoon salt
2 tablespoons white sugar
115 grams of cold butter butter, cut into small pieces
then add 2-3 tablesppons of cold water s othat the dough can be formed to a ball.
Let the dough rest in the fridge.
Now make the pumpkin pure'...
Use only the "meaty" yellow part, cut into small bits and cook them soft with little water (1 -2 dl).
When the pieces are soft - drain them to get rid of extra moisture. Then mash them with a potato masher or in a food processor. You should end up with about 4-5 dl of puré. Let the puré cool.
The filling:
Whisk 3 large eggs (or 4 smaller ones) lightly.
Add the puré and 1,2 dl of heavy cream (whipping cream) and 1½ dl of (brown) sugar.
Add spices: 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger and 1/8 teaspoon ground cloves and ½ teaspoon salt. Mix well.
Smooth out the pastry (using your fingers) in a pie dish (23 -24 cm). Pour in the the filling.
Bake in 180 - 190 C oven, in the lower part. (40 - 50 minutes)
Now make a crumble to go on the top when the pie has been in the oven for maybe 30 minutes :
Take 50 grams of ginger bread cookies and 50 grams of pecan nuts. Mix them to a crumble. Half of this goes on the top of the pie for the last 10-15 minutes in the oven.
The rest is used for decoration.
When the pie is done (the filling almost set) - let it cool. Meanwhile whisk some whipping cream together with brown sugar (to get a toffee flavour).
Eat the pie with whipped cream decorated wuth the rest of the crumbles..... YUMMY!!!
caysa- Posts : 13628
Join date : 2009-04-03
Age : 70
Location : Nummi-Pusula, Finland
Re: GOURMANDIA, a place for recipes and food related questions and answers
And here is the pumpkin..... (with a safe LED candle inside)
caysa- Posts : 13628
Join date : 2009-04-03
Age : 70
Location : Nummi-Pusula, Finland
Re: GOURMANDIA, a place for recipes and food related questions and answers
caysa wrote:And here is the pumpkin..... (with a safe LED candle inside)
Ophiophagus- Posts : 5010
Join date : 2009-04-03
Age : 59
Location : Orbanistan
Re: GOURMANDIA, a place for recipes and food related questions and answers
Caysa, what a nice and romantic new - old lodge you built for us...
I would like to sit at the fire before going to sleep and have coffee in the early morning, with a piece of pumpkin cake!
Whose clothes are hanging there???
Seeing the day awake there must be just an adventure..
can I cook or roast some venison on that open fire..
A jay maybe??
It looks soo cosy, thanks for that!
I would like to sit at the fire before going to sleep and have coffee in the early morning, with a piece of pumpkin cake!
Whose clothes are hanging there???
Seeing the day awake there must be just an adventure..
can I cook or roast some venison on that open fire..
A jay maybe??
It looks soo cosy, thanks for that!
ergee- Posts : 6146
Join date : 2009-04-07
Age : 89
Location : The Netherlands
Re: GOURMANDIA, a place for recipes and food related questions and answers
Awww thank you!!
I think it is a backpack there on the porch. Someone is in the lodge of course - as the fire is going
I think it is a backpack there on the porch. Someone is in the lodge of course - as the fire is going
caysa- Posts : 13628
Join date : 2009-04-03
Age : 70
Location : Nummi-Pusula, Finland
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