Source: Food Combining for Health
Date tried: May 17, 2014
Yield: 2-3 servings
Time needed: Just a few minutes to make, but needs a few hours in the freezer
Making this brought the old Mother Goose rhyme back to my head.
Curly Locks, Curly Locks, wilt thou be mine?
Thou shalt not do dishes, nor yet feed the swine,
but sit on a cushion and sew a fine seam
and feed upon strawberries, sugar and cream.
Curly Locks would have swooned at this combination of “strawberries, sugar and cream”, though actually honey is used in this version. And it gets frozen for a delightfully cool treat on a hot day. Haven’t seen one of those this year yet. No matter, it tastes great unfrozen too. And you can eat it sooner.
Prior Preparation needed
Cook raw peanuts until very tender. (Since peanuts are actually a sort of bean, I used the same timing as for dried beans and that worked well.) See instructions below on making the purée.
Well,just after trying “a soufflé that any fool can make”, here is a much more tricky one. This came out quite nicely, but the flavour was not remarkable and I don’t consider the result to be worth the effort.
Source:The Recipe of Love
Made: September 10, 2013
Yield: 2-4 servings
Time to make: 20-30 minutes.
The simple flour and water dough is kneaded and then fried like bannock before being crumbled and drenched in butter and honey for a simple, but satisfying dessert. One might call it Ethiopian popcorn.
A two-in-one recipe as you get the Honey-Mustard Dressing as well. I have always loved the combination of spinach and oranges and this dressing sets them off very well. Prepare the dressing first and set aside until ready to serve.
Get out your mixer for this one. It calls for both whipped cream and stiffly beaten egg whites. And with all that beaten material folded in, it seems almost like drinking air. Unfortunately I did not have rum at home to spike it with. But it was still quite good.