COOKING A FRESH TURKEY

10.11.2011., četvrtak

MILK SUBSTITUTE FOR COOKING : MILK SUBSTITUTE


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Milk Substitute For Cooking





milk substitute for cooking






    milk substitute
  • A milk substitute is a liquid that replaces milk in a diet or recipe. This overlaps with but is distinct from the group of milk-like liquids called "milks" because of their similarity to the liquid produced by mammary glands.





    cooking
  • (cook) someone who cooks food

  • (cook) prepare a hot meal; "My husband doesn't cook"

  • Food that has been prepared in a particular way

  • The process of preparing food by heating it

  • The practice or skill of preparing food

  • the act of preparing something (as food) by the application of heat; "cooking can be a great art"; "people are needed who have experience in cookery"; "he left the preparation of meals to his wife"











blessed milk thistle: eat me if you can!




blessed milk thistle: eat me if you can!





and you should if you can, its really good for you.

Blessed Milk Thistle (Silybum marianum) is a milk thistle, a plant of the Asteraceae family. This fairly typical thistle has red to purple flowers and shiny pale green leaves with white veins.

many herbalists recommend milk thistle for treating hepatitis, cirrhosis of the liver, deathcup mushroom poisoning and other problems involving the liver. Milk thistle can act as an antioxidant with many times more antioxidant activity than vitamin E. The whole plant, with the spines removed, is highly prized for stimulating appetite and digestion.

The leaves are quite thick and have a mild flavour when young, at this time they are quite an acceptable ingredient of mixed salads when you cut or tear off the spikes (!), though they can become bitter in hot dry weather, then you have to soak them over night to take out the bitterness. When cooked they make a good spinach substitute

Their flowers grow up just like artichokes and can be eaten that way, but its tedious work. The stems can be eaten- raw or cooked. They are best peeled and can be soaked to reduce the bitternes. The stems are palatable and nutritious they can be used like asparagus or rhubarb or added to salads. They are best used in spring when they are young.

The roasted seed is a coffee substitute and the ripe milk thistle seed has been used for 2000 years for the treatment of liver and gallbladder disorders.

To eat the leaves, it's essential that ALL prickles are removed as they will do serious damage to your insides. And no amount of cooking will not soften them. Best way is to feel over each 'prepared' leaf with bare hands and nip out any small remaining prickles. Lastly, soak leaves overnight or several hours in water to help remove some bitterness.

The roots are edible and are much easier to handle but have constituents which can cause in flatulence in some folks.

The main tap root can be a bit tough but if sliced thinly and then cut into julienne-type strips it's passable when cooked. The rat's tail lateral roots are generally more tender. In both cases scrape off the skin with a sharp knife - or something like a clean pan scrubber - and then soak in water for several hours.












A good use for apples




A good use for apples





Our trees are bursting with fruit this year, and I thought it was time to start using some of our apples for baking.

Apple-Marcipan "Snails" - recipe as follows:

dough:
150 g butter
500 g flour
150 ml milk
50 g fresh yeast
1 egg

filling:
100 g marcipan
150 ml sugar
1 egg
? tsp cinnamon
1 apple, peeled, cored and finely diced

1 egg and 1 tbsp coarsely granulated sugar

Rub the butter into the flour in a large bowl. Heat the milk to lukewarm, then dissolve the yeast in it. Mix into the flour together with the egg and knead the dough well. Cover the bowl with a clean dishcloth and leave the dough to rise in a warm place for 30 mins.
Press the air out of the raised dough and roll out to a 30x40 cm rectangle.
Mix the marcipan, sugar and egg and spread onto the dough. Sprinkle the cinnamon and diced apple on top and roll the dough up from the long side.
Cut into 2?-3 cm slices and place them on a baking sheet. Leave to rise while the oven heats.
Heat the oven to 225° centigrade.
Beat the egg lightly and paint the tops of the snails with egg, then sprinkle with granulated sugar.
Bake for 15-20 minutes or until light golden.
Cool on a rack.

Optional variations: add a handful of sultanas to the filling, and/or substitute grated lemon rind for the cinnamon.









milk substitute for cooking







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COOKING A FRESH TURKEY

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