Barley Porridge

Ingredients

1/2 cup whole barley

4 1/4 cups water, divided

1 (3-inch) cinnamon stick

Sugar, or honey, to taste

Milk, for serving

Dried fruit, fresh fruit, nuts, for optional garnish

Steps to Make It

1. Gather the ingredients.

2. Soak the barley in 3/4 cup water for 1 hour.

3. At the end of the hour, add the remaining 3 1/2 cups of water to a saucepan along with the cinnamon stick, cover the pot and bring it to a boil.

4. Add the soaked barley as well as the soaking liquid to the boiling water and cook on medium heat for 30 to 40 minutes or until the barley is soft.

5. Remove the pot from the heat and sweeten with sugar and milk to taste, stirring until fully incorporated. Serve hot with toppings such as fruit and nuts, if desired.

Recipe Variations

You can make many variations on this recipe in the fruit, nuts, and spices you can include. Chopped almonds, walnuts, hazelnuts, or pecans will add some crunch.

Blueberries, raspberries, or blackberries are excellent choices to top your porridge, either fresh in season or using frozen fruit that you have defrosted. You can include chopped fruit such as pears, peaches, or apples and add them in the last three minutes of cooking to soften them. Similarly, dried fruit such as raisins, figs, or chopped dates can be added at the end of cooking. These can give the porridge enough natural sweetness that you can use less sugar or omit it entirely.

You can make the barley porridge the base for a savory dish, omitting the sugar, adding chopped ham, and topping it with a poached egg.

These days, the ground versions of grains such as barley, sago, and oats are readily available to make porridge. The cooking time is significantly reduced when using ground grains, so ground barley porridge cooks up quickly.

Sour Cream Lemon Cake with lemon glaze by Diana Rattray

Sour Cream Lemon Cake with lemon glaze

 Ingredients

2 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon kosher salt

1 cup butter, room temperature

2 cups granulated sugar

3 large eggs

1 large lemon, zested

1 cup sour cream

For the Lemon Glaze:

1/4 cup butter, melted

2 tablespoons fresh lemon juice

2 cups confectioners' sugar, sifted

Steps to Make It

Preheat oven to 325 F. Generously butter and flour a 10-inch Bundt cake pan.

Sift together flour, baking powder, and salt. Set aside.

In a mixing bowl using an electric mixer, cream butter with granulated sugar; beat at high speed until mixture is very light and fluffy, about 5 minutes.

Beat in eggs, one at a time, beating well after each addition and scraping down the side of the bowl frequently.

Blend in lemon zest.

Add a portion of the sifted flour mix to the creamed mixture, alternating with portions of sour cream and ending with dry ingredients. Scrape sides of bowl frequently.

Pour batter into prepared cake pan.

Bake for 55 to 65 minutes, or until a cake tester or wooden pick inserted near the center of the cake comes out clean. Remove from oven and cool in pan for 10 minutes.

Meanwhile, gather lemon glaze ingredients.

Lemon glaze ingredients 

Combine glaze ingredients in a bowl, blending until smooth.

Carefully turn the lemon cake out onto a platter; drizzle evenly with glaze.

Variations

This cake would also be delicious with either lime, orange, or grapefruit juices and zests, or a combination of any of those citrus fruits.

For extra lemon flavor, add 1 teaspoon of lemon extract.

This recipe also works with plain yogurt, preferably full-fat, instead of sour cream. You can also use plain Greek yogurt, but you may need to thin it out with a little bit of water to approximate the consistency of sour cream.

Bake in 2 9 x 5 x 3 loaf pans or 4 smaller pans

How to Store and Freeze Lemon Bundt Cake

This cake will keep several days, covered, at room temperature. If you'd like to keep it for longer, you can wrap it in foil, either in slices or whole, and freeze for up to three months. Defrost at room temperature and serve.

Lemon Lemon Loaf

 FOR THE LEMON CAKE

1 1/2 cups cake flour

1 1/2 cups all-purpose flour

2 teaspoons baking powder

1/4 teaspoon baking soda

1 teaspoon salt

2 1/4 cups sugar

8 large eggs, at room temperature

1/4 cup grated lemon zest (from about 4 lemons)

1/4 cup fresh lemon juice

2 cups (4 sticks) unsalted butter, melted and cooled

1/2 cup sour cream, at room temperature

2 teaspoons pure vanilla extract

FOR THE LEMON SYRUP

1/3 cup fresh lemon juice

1/3 cup sugar

FOR THE LEMON GLAZE (OPTIONAL)

2 cups confectioners' sugar, sifted, or more if needed

4 to 6 tablespoons fresh lemon juice

MAKE THE LEMON CAKES

Step 1

Preheat the oven to 350 degrees F. Spray the sides and bottom of two 9-by-5-by-3-inch loaf pans with nonstick cooking spray. Line the bottom with parchment paper and spray the paper.

Step 2

Sift both flours, baking powder, baking soda, and salt together in a medium bowl.

Step 3

Put the sugar, eggs, lemon zest, and lemon juice in a food processor and pulse until combined. With the motor running, drizzle the butter in through the feed tube. Add the sour cream and vanilla and pulse until combined. Transfer the mixture to a large bowl.

Step 4

Sprinkle the flour mixture, one third at a time, folding gently after each addition until just combined. Do not overmix.

Step 5

Divide the batter evenly between the prepared pans. Bake in the center of the oven for 20 minutes, rotate the pans, reduce the oven temperature to 325 degrees F., and bake for another 30 to 35 minutes, or until a toothpick inserted in the center of the loaf comes out clean.

Step 6

Let cool in the pans for 15 minutes.

MEANWHILE, MAKE THE LEMON SYRUP

Step 7

In a small saucepan over medium heat, heat the lemon juice and sugar until the sugar is completely dissolved. Once dissolved, continue to cook for 3 more minutes. Remove from the heat and set aside.

Step 8

Line a half sheet pan with parchment paper and invert the loaves onto the pan. Use a toothpick to poke holes in the tops and sides of the loaves.

Step 9

Brush the tops and sides of the loaves with the lemon syrup. Let the syrup soak into the cake and brush again. Let the cakes cool completely, at least 30 minutes.

Step 10

(The soaked but unglazed loaves will keep, wrapped in two layers of plastic wrap and frozen, for up to 6 weeks.)

IF YOU LIKE, MAKE THE LEMON GLAZE

Step 11

In a small bowl, whisk together the confectioners' sugar and 4 tablespoons of the lemon juice. The mixture should be thick but pourable. If the mixture is too stiff, add up to another 2 tablespoons lemon juice and whisk again, adding small amounts of lemon juice and/or confectioners' sugar until you get the right consistency. Pour the lemon glaze over the top of each loaf and let it drip down the sides. Let the lemon glaze harden, about 15 minutes, before serving.

Step 12

The glazed loaves will keep for up to 3 days, wrapped tightly in plastic wrap, at room temperature.

BAKED NOTE

For zesting purposes, we always recommend using an organic fruit, free of chemicals or pesticides that might reside deep in the rind.

april 11

dug boxwood yesterday from near Annex entry

potted small and large

one large one trimmed and shaped as for bonsai

Parsnips ready to dig

state of garlics- untucked some that were under poly

                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                         

 

Sri Lankan White Potato Curry - Island Smile

INGREDIENTS 

500g of potatoes

Oil (to temper, 4 tablespoons should do)

A sprig of curry leaves

A 2-inch piece of pandan leaf

2-3 cardamoms slightly bruised

Half an inch cinnamon stick

2-3 green chillies(optional)

2 pods of garlic sliced fine

1 large onion sliced fine

1 teaspoon turmeric powder

1 teaspoon mustard seeds

1 teaspoon Fenugreek

1 and a half cups of coconut milk

Salt to taste

INSTRUCTIONS

Gather all the ingredients to make the potato curry recipe.

Boiling the potatoes for the curry

In a large pan, boil the potatoes with their skins until tender enough that when you stick a fork it goes through.

This should take 10 minutes.

Once they’re done, peel the skin and cut them to the required size. make sure to cut them to into bigger cubes.

Do not add salt at this point.

(I start at this point with raw potatoes)

Tempering the ingredients for the potato curry.

In a Clay pot or pan, over medium heat, add four to five tablespoons of oil. Once the oil is slightly warm, add the curry leaves and the Pandan leaf, followed by the cinnamon, cardamom, and garlic.

Temper the ingredients for 2 minutes.

Add the green chillies, chopped onions, and 1/2 teaspoon of Turmeric powder to the tempering ingredients. 2 minutes.

Once the onions turn golden brown, add the boiled potatoes and gently combine them together over low-medium heat for 3-5 minutes.

Add the mustard seeds(1 tsp)and and Fenugreek(1 tsp) and mix with the potatoes.

Let it cook for a few minutes, 3-5 minutes over low heat.

Pour in the coconut milk(1 and 1/2 Cup)and season with salt.

Let the potato curry simmer over low heat for 15-20 minutes or until the potatoes are soft with a thick gravy.

Make sure to taste the gravy and season with salt if necessary.

Tender Potatoes in a creamy gravy of Coconut milk. A Sri Lankan dish that is a staple at lunchtime. vegan, vegetarian, gluten-free,

Serve warm with your other rice and curry dishes.

SPICY DRUMSTICK CURRY RECIPE | MURUNGAKKAI KUZHAMBU

SPICY DRUMSTICK CURRY RECIPE | MURUNGAKKAI KUZHAMBU

INGREDIENTS

Drumsticks – 3 large

Onion – 60g

Garlic clove – 4 to 6

Curry leaves – Few

Curry powder – 1 ½ tablespoon

Mustard seeds – ½ teaspoon

Fennel seeds – ½ teaspoon

Cumin seeds – ¼ teaspoon

Cooking oil – As you need

Tamarind juice – 100ml

Thin coconut milk – 250ml

Thick coconut milk – 50ml

Salt – As you need

INSTRUCTIONS

1. Take the drumsticks and peel/scrape off the skin as shown in the picture below.

2. Cut them into 3 or 4-inch pieces. Wash them well and again cut them across as shown in the picture below.

3. Heat the oil and fry the drumsticks.

4. Fry them till it turns to light brown color. For me, it takes about 7 minutes. Once done, keep it aside for final preparation.

5. Chop the onion and slice the garlic cloves. Also, get ready with curry leaves, fennel seeds, cumin seeds, and mustard seeds.

6. Heat the oil, add mustard seeds, and let it splutter. Then add the onions and garlic. Stir and fry them till the onions turn to little brown. Now add curry leaves, cumin seeds, and fennel seeds. Fry all these mixture for one more minute.

7. Now take off the fried onion mixture and put them on top of the fried drumsticks.

8. Get ready with tamarind juice, thick coconut milk, and thin coconut milk.

9. Place the cooking wok on the stove and add the tamarind juice along with thin coconut milk. Also, add curry powder and salt. Mix well and cook covered under the high flame for 5 to 7 minutes.

10. Take off the lid, add the thick coconut milk, and cook covered under the high flame for 1 minute.

11. Take off the lid and add the fried drumstick plus the onion mixture. Stir, mix and cook uncovered under low flame for 1 minute.

12. Taste the gravy and adjust the salt if needed.

13. This is how to make spicy drumstick curry recipe in Sri Lankan style. Serve and enjoy this delicious vegan dish.

NOTES

1: I instantly made coconut milk from grated coconut. If it is hard to find grated coconut use coconut milk powder or bottled coconut milk.

2: Don’t add more salt because the drumstick itself have some amount of salt.

3: If you don’t like spiciness, reduce the amount of curry powder.

Mock Meatballs by Averil Kurtz

 Mock Meatballs

500 g. cottage cheese (frozen and then thawed out)

2 1/4 c. Rice Krispies

1 cut ground nuts (I use pecans)

1/4 c. onion soup mix

1 cup breadcrumbs (Italian seasoned is nice, but not necessary)

1 onion chopped very fine

2 tsp. mint flakes

1 tsp. parsley flakes

2 tbsp. soy sauce

5 eggs

Mix all ingredients together well and form into balls. 

Bake at 350 degrees for 12-15 minutes on each side.

You may need to add more breadcrumbs or Rice Krispies if the mixture is too wet. 

Classic Creme Brulee

 CLASSIC CREME BRULEE

INGREDIENTS

1 1/2 cups ( 375 mL )whipping cream (35%)

4 egg yolks

¼ cup ( 60 mL )granulated sugar

1 tsp ( 5 mL )vanilla extract

4-6 tsp ( 20 mL )granulated sugar, for caramelizing

INSTRUCTIONS

Preheat oven to 325°F (160°C). Place four ½ cup (125 mL) ramekins or custard cups in a baking dish. Set aside.

Heat cream in saucepan over medium-high heat until small bubbles form around edge of pan. Meanwhile, whisk egg yolks and a ¼ cup of sugar until thick and lemon-coloured – about 1 to 2 minutes.

When cream is hot, gradually whisk into egg yolk mixture. Stir in vanilla. Pour mixture through sieve into ramekins, dividing evenly. Pour very hot water into baking dish to reach halfway up ramekins. Carefully place baking dish in oven. Bake until mostly set but with a slight jiggle in the centre, about 30 to 35 minutes for taller ramekins (about 2 inches (5 cm) high), and 25 to 30 minutes for shallow ramekins (about 1 inch (2.5 cm) high).

Carefully remove ramekins from water. Cool on wire rack. When cool, cover with plastic wrap and refrigerate for least 2 hours and up to 2 days.

Just before serving (or up to 2 hours before serving), sprinkle sugar evenly over surface of desserts (1 tsp for taller ramekins and 1-½ tsp for shallow ramekins). Using a mini torch or by placing the ramekins directly under the broiler, heat until sugar melts and caramelizes. Serve immediately, or for a firmer texture, chill until serving time.