Orange and rosemary salt.

Orange and rosemary salt - Good Housekeeping:
Ingredients
2tbsp orange zest (about 5 oranges)
2tbsp rosemary leaves, finely chopped
50g (2oz) flaked sea salt
Method
Preheat oven to 150°C (130°C fan) mark 2. Scatter the orange zest and rosemary on to a large rimmed baking tray lined with baking parchment. Bake for 1hr with the door slightly ajar, crumbling and tossing mixture halfway through.
Allow to cool, then whiz in a food processor with the sea salt.

Use: The potential uses are endless! Try sprinkling flavored salts on...
​-Avocado toast
​-Brownies
​-Fruit salad (just a little bit!)
​-Fried foods like tempura and french fries
​-Grilled meats
​-Poached or scrambled eggs
​-Popcorn
​-Fresh ricotta or baked feta (serve as an appetizer with bread)
​-Rims of cocktail glasses
​-Roasted vegetables
​-Sliced tomatoes
​-Soups and stews

Additional Notes:
A few great combinations to try:
Chile-Lime Salt: 1/4 cup salt + 1 teaspoon red pepper flakes + 1 teaspoon dried lime zest + 1/4 teaspoon smoked paprika
Citrus-Rosemary Salt: 1/4 cup salt + 1/2 teaspoon dried lemon zest + 1/2 teaspoon dried orange zest + 1/2 teaspoon dried rosemary
Lavender Salt: 1/4 cup salt + 1 teaspoon dried lavender buds
Saffron-Fennel Salt: 1/4 cup salt + 1/4 teaspoon saffron threads + 1 teaspoon fennel seeds
Vanilla-Cinnamon Salt: 1/4 cup salt + seeds from 1 vanilla bean + 1/4 teaspoon ground cinnamon

How To Make Flavored Salts — Cooking Lessons from The Kitchn | The Kitchn:
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Розмариновая соль с апельсиновой цедрой

space_of_spice: Розмариновая соль с апельсиновой цедрой:
Нам понадобится:
Морская соль - 100 гр.
Розмарин - 2 горсти
Цедра с 2х апельсинов.

Все соединить, размельчить и дать просохнуть на открытом воздухе. Если не дать просохнуть, то соль начнет комковаться. А еще можно часть соли измельчить, а часть оставить без. Хранить в закрытой таре.

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Roasted Root Vegetable, Red Rice and Lentil Stew.

Golubka Kitchen: ""
Roasted Root Vegetable, Red Rice and Lentil Stew.

3 medium carrots
2 medium parsnips
2 small sweet potatoes or 1/2 small winter squash
3 tablespoons coconut oil – divided
- few sprigs thyme
- sea salt and freshly ground black pepper – to taste
2 teaspoons cumin seeds – freshly ground
4 green cardamom pods – seeds crushed in mortar and pestle
1 tablespoon turmeric powder
- large pinch red pepper flakes
1 tablespoon chopped fresh ginger root
1 small red chili pepper – sliced (optional)
1 large yellow onion – chopped
3/4 cup red rice such as Ruby Red or Bhutan – rinsed under cold water
- handful kaffir lime leaves – bruised with the back of a knife (optional)
1/2 cup green lentils – preferably soaked
1 14 oz can Thai coconut milk
1 large or 2 small limes – zest and juice, plus more for serving
4 cups packed chopped spinach leaves or baby spinach

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Cooking encyclopedia.

Cook's Thesaurus: "a cooking encyclopedia"

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Vegetarian shepherd’s pie. By Lorraine Pascale.

BBC - Food - Recipes : Vegetarian shepherd’s pie By Lorraine Pascale:
This simple, hearty, meat-free shepherd’s pie is packed full of healthy vegetables and lentils.
This meal provides 416 kcal, 17g protein, 68g carbohydrate (of which 19g sugars), 6g fat (of which 2.5g saturates), 15g fibre and 1.5g salt per portion.

Ingredients
For the filling
1 tbsp oil
1 leek, trimmed, finely chopped
2 carrots, finely chopped
150g/5½oz chestnut mushrooms, roughly chopped
1 large garlic clove, finely chopped
3 fresh sage leaves, roughly chopped
3 sprigs fresh thyme, leaves only, finely chopped
1 x 400g tin green or Puy lentils, drained
1 x 400g tin chopped tomatoes
300ml/10fl oz vegetable stock
250ml/9fl oz red wine
1 tbsp Worcestershire sauce
1 tbsp soy sauce
1 tsp chilli flakes (optional)
1 tsp caster sugar (optional)
salt and freshly ground black pepper
For the topping
2 sweet potatoes (about 500g/1lb 2oz in total), peeled and cut into 2cm/¾in chunks
2 floury potatoes (about 500g/1lb 2oz in total), peeled and cut into 1cm/½in chunks
½ small cauliflower, leaves and root removed, separated into florets
knob of unsalted butter
salt and freshly ground black pepper
1 tbsp finely grated parmesan (optional)


Preparation method
For the filling, heat the oil in a frying pan over a medium heat. Add the leeks and fry for 4-5 minutes, or until beginning to soften.
Add the carrots, mushrooms and garlic and continue to cook, stirring regularly, for 4-5 minutes.
Add the sage, thyme, tinned lentils, tinned tomatoes, stock and red wine and stir together until well combined. Bring the mixture to the boil, then reduce the heat until it is simmering and continue to simmer for 18-20 minutes while you make the topping.
Preheat the oven to 200C/180 Fan/Gas 6.
For the topping, bring a large pan of water to the boil (there’s no need to add salt). Add the sweet potato chunks and boil for 6-8 minutes, then add the potato chunks and continue to boil for a further 4-5 minutes. Finally, add the cauliflower florets and continue to boil for a further 8-10 minutes, or until all the vegetables are tender.
Drain the vegetables well and return them to the pan. Add the butter, season well with salt and freshly ground black pepper, then mash until smooth. Set aside and keep warm.
Stir the Worcestershire sauce, soy sauce, chilli flakes (if using) and sugar (if using) into the filling mixture, which should have thickened during cooking. Continue to simmer for a further 1-2 minutes, adding a little water if the mixture is too dry (simmer for longer if the mixture is too watery). Season, to taste, with salt and freshly ground black pepper.
Transfer the filling mixture to an ovenproof baking dish, then spoon over the topping and spread into an even layer. If you like a crispy topping, create peaks in the mash using a fork. Sprinkle over the parmesan, if using.
Bake the shepherd’s pie in the oven for 18-20 minutes, or until the topping is golden-brown and the filling is bubbling.


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Ginger, turmeric, lemon and cayenne Tea.

Makes two cups Pep-Up tea - Ginger, turmeric, lemon and cayenne!
Ingredients:
1 tbsp fresh root ginger, finely grated (unpeeled if organic)
1/2 tsp ground turmeric
A tiny pinch of cayenne pepper (more if you like)
Juice of 1⁄2 lemon
A squeeze of raw honey (optional)
Method:
Boil the kettle and put the grated ginger, turmeric and cayenne pepper in a teapot.
Fill with 600ml of hot water (not boiling), stir and leave to brew for 10 minutes.
Strain if you like. Pour into mugs and leave the tea to cool to room temperature before adding the lemon juice and raw honey, if using.
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Grilled Marinated Steak.

Steakhouse-Style Grilled Marinated Flank Steak | Serious Eats : Recipes:
"1/2 cup Worcestershire sauce
1/4 cup soy sauce
3 tablespoons brown sugar
4 anchovy filets
2 cloves garlic
2 tablespoons Dijon mustard
2 tablespoons tomato paste
1/2 cup vegetable oil
2 tablespoons chopped chives
1 medium shallot, minced (about 2 tablespoons)

Combine Worcestershire sauce, soy sauce, brown sugar, anchovies, garlic, mustard, tomato paste, and vegetable oil in a blender and blend until smooth, creamy, and emulsified.

Transfer 1/3 of marinade to a small container, add chives and shallots, stir to combine, and reserve.

Place flank steak inside a gallon-sized zipper-lock bag with remaining marinade.
Press out air, seal bag, and allow meat to marinate, turning occasionally, for at least 1 hour and up to 12."

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Оладьи дрожжевые пышные.

никому не кабельность - Оладьи:
Все делала точно по новому рецепту.
В процессе порывалась добавить молока (казалось, что тесто густое), но хорошо что не.

500 гр. муки
21 гр. свежих дрожжей
2 стакана теплого молока
2 яйца
2 ст. л. сахара
2 ч. л. соли

Сначала сделать опару: дрожжи развести в теплом молоке с сахаром и 1/3 муки.
Через 30-40 мин всыпать оставшуюся часть муки и взбитые внечиком яйца + соль.
Все перемешать.
Миску с тестом закрыть крышкой и поставить в теплое место (напр. в раковину с горячей водой) минут на 15.
Когда тесто поднимется - больше не перешивать!
Масса кажется очень густой, и почти не стекает с ложки.
Ее удобней выкладывать на раскаленную сковороду ложкой, смоченной в холодной воде.
Жарить с двух сторон до зарумянивания.
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Желе смородиновое неправильное...

allotment notebook: Желе смородиновое неправильное...:

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Lentils.

Canal House Lentils Recipe - Bon Appétit:

There are so many different types of lentils—not just green ones you see all the time!
There are the beautiful, glistening black beluga lentils that are great in soups and as a side dish,
de Puy lentils that are firm, rich, and perfect for salads,
red lentils that become creamy and salmony pink and are best cooked into Indian-spiced stews.
And guess what? They don’t all cook the same way—but we’ll get to that in a second.

2 tablespoons olive oil
1 medium leek, white and pale-green parts only, finely chopped
1 clove garlic, thinly sliced
1 tablespoon tomato paste
1 cup green lentils, preferably French
2 tablespoons reduced-sodium soy sauce
Kosher salt and freshly ground black pepper
Thinly sliced scallions (optional; for serving)

Heat oil in a medium saucepan over medium heat.
Add leek, garlic, and tomato paste and cook, stirring often, until fragrant and tomato paste begins to darken, about 4 minutes.
Add lentils and 2½ cups water.
Bring to a boil; reduce heat, cover, and simmer, stirring occasionally, until lentils are tender, 45–55 minutes.
Remove from heat and let sit, covered, 10 minutes; add soy sauce and season with salt and pepper.
Serve lentils topped with scallions, if desired.
Do Ahead: Lentils can be made 5 days ahead. Cover and chill.