Easy Sausage Rolls with just 3 ingredients! — The Flavor Bender

Quick and Easy Sausage Rolls with just 3 ingredients – puff pastry sheet, sausages, and a sweet or savory jam/jelly/spread. You can customize these easily with your favorite flavor pairings, and they can be made ahead and frozen for later too. Perfect for holiday entertaining, as an appetizer or as a brunch or lunch snack!……

via Easy Sausage Rolls with just 3 ingredients! — The Flavor Bender

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Mango (or any fruit) Clafouti in 4 steps

If you say it with a French accent, Clafouti sounds very exotic.However it is a simple elegant dessert that you can put together in 4 easy steps. Clafouti is a rustic dessert which is basically a rich batter poured over fruit and baked golden brown. Add some powdered sugar, a fancy plate and a sprig of mint and you look like a kitchen diva! You can use any fruit in season too.

Mango Clafouti

  • 1 tablespoon unsalted butter, at room temperature
  • 1/3 cup plus 1 tablespoon granulated sugar
  • 3 extra-large eggs, at room temperature
  • 6 tablespoons all purpose flour
  • 1 1/2 cups heavy cream
  • 2 teaspoons pure vanilla essence
  • 1 teaspoon grated lemon zest (2 lemons)
  • 1/4 teaspoon kosher salt
  • 2 tablespoons rum ( or fruit brandy to match the fruit you are using)
  • 2 to 3 firm but ripe mangoes or 2 small tins Mango , with the syrup drained.Alternatively, use cherries, pears
  • Confectioners’ sugar
  • Fresh cream or vanilla ice cream to serve.

Step 1. Preheat the oven to 375 degrees F. Butter a 10 by 3 by 1 1⁄2-inch round baking dish and sprinkle the bottom and sides with 1 tablespoon of the granulated sugar.
Step 2.  Beat the eggs and the 1⁄3 cup of granulated sugar in the bowl of an electric mixer on medium-high speed until light and fluffy, about 3 minutes. On low speed, mix in the flour, cream, vanilla extract, lemon zest, salt, and whatever liquor you are using

Step 3.  Slice fruit and arrange the fruit as nicely as you can  in a single layer,  in the baking dish. Pour the batter over the mango and bake until the top is golden brown and the custard is firm, 35 to 40 minutes. It will be quite brown but and it should not be jiggly in the middle.
Step 4.  Serve warm or at room temperature, sprinkled with confectioners’ sugar, and Vanilla Ice cream  or fresh cream ( cream beaten with a little bit of sugar till it holds it’s shape – do not over beat or you will end up with butter , that is  not a bad thing but it  this case it wont help your Clafouti plating!)

What should be the most important thing in the world to you?

 

Each person will have their own answers to this question in varying forms. For some people , it will be their parents, or children or family, for others it will be a good education and a great career, and for most of us it will be good physical and mental health. there are others who want material things, big houses, fast cars , jewelry,designer clothes.Whatever it may be that is important, the   question can be answered very simply

the most important thing to you in this world should be YOURSELF!

Selfish? you might ask.

You will have an all-round better life if you focus on getting yourself right in the following areas:

MENTALLY

PHISICALLY

SPIRITUALLY

SOCIALLY

 

It all begins and ends with you , if you take care of every part of YOU  your entire world will be good. Good health will follow, relationships will grow and material things will flourish.

Image from wordstome.com

Travel Blog

 

 

Savvy Backpacker

Travel is a passion of mine. Be it a weekend getaway or a dream trip that has been planned for years, travel is a way of making the world a smaller place, making us culturally aware and also to appreciate different people and how they live. Today , travel is more accessible to every one, even those on  tight budgets. With airlines and hotels vying for guests, and comparison internet shopping , the prices are  better than ever. If travel is important to you , you will find the means.

I came upon a wonderful blog that I am sharing here today. So much to learn, tips , tricks, lists, what to wear, city guides and pretty much every question is answered here if you are considering visiting Europe. Bookmark this blog – you never know when you will need it. Do not let the blog name fool you , even non backpackers can learn so much from it.

On this  blog I learned what the best travel socks were – who knew cotton was not the best for your feet on vacation!

Check it out!

https://thesavvybackpacker.com/

 

Moroccan Preserved Lemons

 

 

2 months ago I made this recipe and I have delighted in the results. Preserved lemons are used in Moroccan cooking, but I have been using it in almost every dish I make. The lemons give a tangy flavor to anything and disappear in the cooking process, that you do not know what tastes so fabulous. I have very successfully used it in pasta dishes , salads, chicken soup, stews, stir fry’s , curries, rice dishes , Pizza, stuffed tomatoes, store bought rotiserrie chicken,  and even added it into my St Patrick’s’ Day corned beef boil!  I have  not tried it in a sandwich …. yet.

It is a secret the world should know, and its so easy to make. Find a clean Mason Jar and you are well on your way. It has become an ingredient I cannot do without.

This is a Marthe Stewart recipe and I was very happy with the result. Do not worry, the end product is not salty as you think it may be.

INGREDIENTS for making Preserved lemons

  • 8 lemons, plus more as needed
  • Juice of 4 lemons, plus more as needed
  • Coarse salt
  • 1/2 cup extra-virgin olive oil

DIRECTIONS

  1. Leaving one end intact, cut lemons lengthwise into quarters. Using your fingers, stuff about 2 tablespoons salt inside each lemon, close them, and transfer to an 8-cup, sterilized, wide-mouth jar.

  2. Measure juice in a liquid measuring cup, add to jar along with half that amount of water, making sure liquid almost covers lemons. Add more freshly squeezed lemon juice, if necessary.

  3. Loosely cover jar and let stand, at room temperature, for 2 days, shaking the bottle each day.

  4. If there is room, add more cut lemons with salt and add to jar, covering with more lemon juice, if necessary, and olive oil. Cover jar and let stand at room temperature at least 3 weeks.

  5. To use lemons, rinse with water. Remove seeds and pith and discard. Use peel as desired.

    here is the video and let me know if you try it.

http://www.marthastewart.com/249478/preserved-lemons

 

 

 Google Images – organicfacts.net