Archive for the ‘recipes’ Tag

How to Make Mustard   Leave a comment

Yellow mustard seeds
Image via Wikipedia

Lime Mustard with Coriander, from Mustards, Ketchups & Vinegars, by Carol W. Costenbader

2 1/8 cups white mustard seeds, ground

2 tbsp mustard powder

1/2 cup water

2/3 cup white wine vinegar

1/4 cup honey

1/4 cup sugar

2 tsp salt

2 tsp ground coriander seeds

Grated zest (rind) of 1 lime

2 1/4 tbsp lime juice

In a bowl, combine the ground mustard seeds and mustard powder with the water. Allow to marinate for 3 hours. Transfer the mixture to a food processor, and gradually add the other ingredients except the lime juice when processing. Sample the mixture, adding enough of lime juice to make it smooth. Spoon into small sterilized jars. Cap the jars tightly, and label. Store in the refrigerator for several months. Yields 2 cups.

via How to Make Mustard.

Enhanced by Zemanta

Posted January 14, 2011 by dmacc502 in global

Tagged with , , , ,

How to make perfect chicken soup | Life and style | The Guardian   Leave a comment

Homemade chicken soup

Image via Wikipedia


Felicity’s perfect chicken soup. Photograph: Felicity Cloake

Serves 6

1kg chicken wings or drumsticks or a mixture, plus a leftover chicken carcass if you happen to have one

2 sticks of celery, chopped

2 onions, chopped

3 carrots, 2 roughly chopped, one peeled and more finely chopped and kept separate

3 leeks, 2 roughly chopped, 1 more finely chopped and kept separate

Small bunch of parsley, separated into stalks and leaves

750ml chicken stock, cold

200g barley, cooked (pearl or wholegrain)

1. Put the chicken in a large pan and just cover with cold water. Bring to the boil and skim off the scum from the top – this is important, as it will give the finished soup a greasy, unpleasant flavour.

2. Add the celery, onions (if they’re clean, there’s no need to peel these), the roughly chopped carrots and leeks, the parsley stalks and the stock. Season with pepper. Simmer gently for about 2 hours.

3. Strain the soup through a fine sieve – you can pick the meat off the bones to add to the soup if you wish, although it may be rather tough. Return the soup to the pan, add the remaining finely chopped carrot and leek and cook for 10 minutes until these are soft.

4. Stir through the cooked barley, season to taste, and serve with the chopped parsley leaves on top.

via How to make perfect chicken soup | Life and style | The Guardian.

Posted January 13, 2011 by dmacc502 in family, gardening, Uncategorized

Tagged with , , , ,