I köket så råder det alltid en speciell känsla. Här kan man faktiskt både få sitta och njuta av god mat, prata om livet och om dagen, lika snabbt som man kavlar upp ärmarna och tar fram kökskompisarna, eller hur?! Slevar, skärbrädor, grytor, mixar och bakmaskiner... Men idag så var det så där lagom hurtigt och precis som det ska vara en vanlig veckodag ;) Dessa dagar är mina favorit dagar att laga mat, enkelt men dock så smarrigt! Förberedelse: En bunke och en visp!!!! Lätt som en plätt!!! När man har lovely Moberg att lägga fram på bordet, ha ha ha! Denna bok används flitigt både till vardag och till fest här hemma. Han är en stor matinspiratör med sitt galet buffliga sinnliga vis och goda mat, noga utvalt! Plättarna lagades i ett nytt lagg från Skeppshult, inköpt på Bagarn och kocken. Mobergs Plättrecept: 2 1/2 dl vetemjöl 1/2 tsk salt 6 dl mjölk 3 ägg 1/2 dl kolsyrat vatten el fruktsoda (hälls i precis innan stekning) Själv har jag i lite socker och även en klick smält smör! Besök även pannkakor.se där finns hur många recept som helst på smetar! Mat smakar väl bäst utomhus på sommaren?! Barnen och jag har smällt i oss plättarna och det var gott, mätta och belåtna, på väg in igen till kökets lugna vrå! Doftar lite på nyplockat från kamelia jasminen utanför. Härliga sommar!!! Ha en fin midsommarvecka!!!!!

I am so excited about this Roasted Plumcot Semifreddo with a Cinnamon Oat Crumble and Scottish Shortbread Bits with plumcots from the farmers market!

Estamos cada vez más introspectivos, ¿será por qué estamos a tono con la estación? Pensamos en invitar amigos, pero luego la pereza del d...

eggs in a old drawer by Laura Adani on Flickr

Al parecer, el mes del amor, siempre trae recetas con Zarzamoras... hace casi dos años subía la receta de la Torta de San Valentín y ho...

I am in raspberry heaven after berry picking and made a simple raspberry pie. Try it out and let me know what you think! Who doesn't love a good berry pie!?

La primavera me tiene hipnotizada. Desde la puerta-ventana de la cocina tengo vista directa al monte. En todos mis desayunos veo la lomadit...

Raw Butter churning butter in small hand crank churn make your homemade butter how to make cultured butter build personal relationships while making butter

This chocolate chess pie is creamy, silky, chocolate-y decadence all wrapped up in a buttery flaky pastry crust and baked to perfection!

Ahora sí... un post mucho más acorde a la estación... Volvieron las recetas a La Vida en las Montañitas... es que sin darme cuenta publiq...

Como todas las estaciones, el verano también tiene su paseo... Hace unas semanas iba al campo día por medio -el campo que ya les c...

12:13 pm - 48 degrees - light rain and fog... You stroll out in to the garden, picking ripe fruits and vegetables, knowing that come February you’ll still be enjoying their freshness. For those of us attracted to the romantic aspects of self-sufficient life, this is an appealing scenario and one that we’re seriously looking into. After searching the internet and Pinterest – this is what I found out... {photo source: pinterest.com} Root cellars, the ancient technology that enables the long-term storage of your garden’s bounty, are currently experiencing a rediscovery, but not merely because of the pleasures of eating self-grown food, but also because of the actual possibility of reducing expenses and providing for significant food storage in times of potential trouble. Here is a little history on root cellars... Native Australians were the first people to take advantage of the cooling and insulative properties of buried foodstuffs in the earth. Records indicate that over 40,000 years ago they grew large amounts of yams and developed the technique of burying their produce in order to preserve it for future use. In the process, they also discovered the phenomenon of fermentation, and ever since, alcoholic beverages have been a large portion of those products stored in underground repositories. Underground storage facilities from the Iron Age have been discovered, and the Etruscans commonly buries their immature wine, but the actual use of walk-in root cellars as a means to prolong the freshness of fruit and vegetable crops was probably an invention that occurred in 17th century England. It might seem surprising that the great civilizations of China and Egypt did not develop root cellars, but the Chinese were the masters of food preservation via salting, pickling and the additions of spices; the Egyptians, residents of an arid environment, were the masters at drying food. It took the right combination of cool winters and hungry Englishmen to finally invent the concept of root cellars. Early American root cellar. {photo source: pinterest.com} Certainly the most notable practitioners of root cellar arts were the early colonists that arrived in North America from the United Kingdom. The eastern halves of America and Canada contain thousands of old root cellars, and the small Newfoundland town of Elliston actually claims the title of “Root Cellar Capital of the World,” and boasts of over 135 root cellars, some dating back 200 years. What exactly is a root cellar? A root cellar is a structure built underground or partially underground and used to store vegetables, fruits, and nuts or other foods. The basis of all root cellars is their ability to keep food cool. They were, essentially, the first refrigerators. A well-insulated root cellar can keep the food inside 40 degrees cooler than the summertime temperatures outside. This coolness also has benefits during the winter, as maintaining food at a temperature just slightly above freezing has the effect of slowing deterioration and rot. Temperatures inside the home, even in basements, are noticeably warmer, so food stored inside the house have a tendency to spoil much more rapidly than food stored in a cooler root cellar. Temperatures above 45 degrees F cause toughness in most stored vegetables, and encourage undesirable sprouting and considerably more rapid spoilage. The temperature in a root cellar is never uniform. The temperature near the ceiling is usually 10 degrees warmer than elsewhere in the cellar, so the ceiling area is therefore appropriate for placement of produce that tolerates warmer temperatures well, such as onions, garlic, and shallots. What can you plan on storing in your root cellar once you build it? Certainly, many of us probably have visions of root cellars in the 19th century, packed with bushels of apples and sacks full of potatoes. Today’s root cellars are really not much different, and potatoes and apples are two eminently storable garden products. But the problem with that pair is that they don’t really go well together. Apples have a tendency to emit ethylene gas, which causes problems for potatoes stored nearby, and will also make any exposed carrots or other root crops bitter. As a matter of fact, many fruits, including plums, pears, and peaches, and some vegetables, such as tomatoes, cabbage and Chinese cabbage, are also notorious ethylene producers. Luckily, there are ways around this problem. A good root cellar has a variety of shelves, some higher than others, and some closer to the air vents. Placing the ethylene producers up high and nearer the exit vents has a tendency to move harmful gases away from produce stored on the floor below. Many root crops are also regularly stored in boxes of loose soil or sawdust, further insulating them from their neighbors’ emissions. Some produce, like cabbages and onions, often emit odors that can taint the flavors of other vegetables, as well as fruits, so finding high, remote corners for these pungent items is a good idea too. One of the key control features of a root cellar is the set of air vents that allow air to enter and exit the cellar. These vents not only allow a greater amount of temperature adjustment than available to a static space, but the air circulation can also be a valuable tool to deal with the ethylene gases and odors produced by a mixed assortment of fruits and vegetables. Inside the cellar, the arrangement of shelves should allow for generous distances between them. The shelves should also be kept a few inches away from the walls to encourage greater air circulation. Materials placed on the floor should be raised a few inches by small blocks or racks. The down side to root cellars at the pests. Rodents are the single most common pest problem for food stored in root cellars. Installing metal wire mesh in common entry points, such as open vents, is a good idea, as is a frequent trapping program. The next most vexing problem for stored food is plain old rot. The saying that “one rotten apple with spoil the lot” is quite true in this situation, so care should be taken to remove any spoiling produce or other foodstuff. In general though, the lower temperatures will combat the mold and bacteria problems that are common in warm, wet conditions. {photo source: pinterest.com} {photo source: pinterest.com} {photo source: pinterest.com} Food You Can Store In Your Root Cellar APPLES – store at 32 degrees – 90-95 percent humidity – shelf life: 2-7 months depending on variety BEANS (dried) - store between 50-60 degrees – 60-70 percent humidity – shelf life: 1 year BEETS - store at 32 degrees – 90-95 percent humidity – shelf life: 3-5 months BROCCOLI - store at 32 degrees – 90-95 percent humidity – shelf life: 1-2 weeks BRUSSEL SPROUTS - store at 32 degrees – 90-95 percent humidity – shelf life: 3-5 weeks CABBAGE - store at 32 degrees – 90-95 percent humidity – shelf life: 3-4 months CARROTS - store at 32 degrees – 90-95 percent humidity – shelf life: 4-6 months GARLIC - store between 50-60 degrees – 60-70 percent humidity – shelf life: 5-8 months JERUSALEM ARTICHOKES - store at 32 degrees – 90-95 percent humidity – shelf life: 1-2 months LEEKS - store at 32 degrees – 90-95 percent humidity – shelf life: 3-4 months ONIONS - store between 50-60 degrees – 60-70 percent humidity – shelf life: 5-8 months PARSNIPS - store at 32 degrees – 90-95 percent humidity – shelf life: 1-2 months PEARS - store at 30 degrees – 90-95 percent humidity – shelf life: 2-3 months POTATOES - store between 40-45 degrees – 90-95 percent humidity – shelf life: 4-6 months PUMPKINS - store between 50-60 degrees – 60-70 percent humidity – shelf life: 5-6 months RUTABAGAS - store at 32 degrees – 90-95 percent humidity – shelf life: 2-4 months SQUASH - store between 50-60 degrees – 60-70 percent humidity – shelf life: 4-6 months SWEET POTATOES - store between 55-60 degrees – 60-70 percent humidity – shelf life: 4-6 months TOMATILLOS - store between 50-60 degrees – 60-70 percent humidity – shelf life: 1-2 months TOMATOES - store between 50-60 degrees – 60-70 percent humidity – shelf life: 1-2 months for green; 4-6 months for varieties intended for winter storage TURNIPS - store at 32 degrees – 90-95 percent humidity – shelf life: 4-6 months

Quelle belle chine du samedi! Ces petits morceaux d'anciens Piqués Provençaux attisent mon inspiration... Aujourd'hui ils vous sont présentés "brut" juste pour le plaisir de faire de belles photos ... çi Dessous: Magnifiques broderies Chinoises Anciennes. J'aime leur association avec les Piqués... Cette Besace quitte l'atelier, j'en profite pour la prendre une dernière fois en photo.. Une des dernières séries de petits coussins... Pour les tarifs , me [email protected] Quelle richesse de motifs... Médaillon Poétique, tarif me consulter içi:[email protected] Merveille de papier Peint ancien réalisé au pochoir de gouache, J'en ferai bientôt un décor.. J'en profite pour vous dire que, pour mon plus grand plaisir, Le Souffle d'Inécha est dans le dernier Maisons à Vivre Campagne Hors série paru le 21 juin Broc' & Récup'

I am LOVING this Cardamom Brown Sugar Cake with Fresh Cherries and a Rose Cream. Try out this recipe and see what you think!

Al parecer, el mes del amor, siempre trae recetas con Zarzamoras... hace casi dos años subía la receta de la Torta de San Valentín y ho...

On the weekends, I would often wake up late to the sound of Ammi saying utho roti banao which meant 'wake up and make some bread'. I would lazily get out of bed, excited about getting fresh hot, ghee crisped roti drizzled with honey and thick cream to go with my chai, not as much about making roti. Ammi always neatly ties her hair and covers it with a head scarf while making any bread. It is roti among all food that deserves utmost respect, she says. I often marvel at how bread has such religious and cultural significance in almost every culture. Naan seems to be the popular flatbread outside India but back home naan is seldom eaten on daily basis and often limited to restaurants. In most North Indian homes, roti is the first thing to be made in the mornings. This unleavened flatbread is soft, light, wholesome and easiest to wrap around any morsel of food. The dough - a basic mix of flour and water when kneaded to different hardness and cooked differently (baked in tandoor, deep fried, layered) creates a unique bread, each one has it's own merit and combination with certain foods, but it is safe to say that a chapati pairs well with everything! If not with curries, it is equally good with a good old lemon pickle, chutney or with honey. It all starts with good quality durum wheat atta. Though whole grain wheat flour can be used, the end results tends to be slightly chewy and seems to dry out faster as opposed to fine durum wheat flour. Mix in salt into the flour. A little warm water makes kneading easier and dough softer but room temperature works fine as well. Mix the flour with your fingers in circular motion adding little water at a time. First, they start off looking like coarse sand. A little more water and it slowly starts coming together in a ball. Once it comes together, knead the dough with your fist and knuckles till it is soft for around 10 minutes. Get most of the dough off you hands while kneading. Ammi says a good dough is when the bowl and hands are as clean as washed. Well, let's try at least? The dough might look uneven and tiny bit sticky but that's okay. Cover it with a cloth and let it rest for 15-20 minutes. I find that to be a good time, anything more and the dough looses moisture. Moisten your hands with some oil or ghee and knead the dough for another 5 minutes. It turns into a smooth, supple dough. Roll the dough into a log and cut 10 equal size discs. Flatten one lightly and drench it in flour on both sides. Keep the remaining balls covered with a damp cloth while you make the chapatis. Start rolling them with a light hand from inside out. As a beginner, your shapes might be everything but a round but don't be defeated, a little practise and you shall get there. Ideally, your hand should be light enough and surface floured well for the roti to roll on its own into a circle without you having to twist or turn but for beginners it might be easier to just pick it up every now and then. Heat the griddle/tawa to medium low and place chapati on it. Within 10 seconds flip to another side and increase the flame to medium high. Let it cook for a minute rotating the chapati every few seconds to ensure all the sides get cooked evenly. Once you see there are brown spots on the under side, flip it over. Once flipped (as above), air will start filling up. You want to lightly press down with a dry towel on the areas filling up so as to encourage the air to pass through the entire roti. If there is any tear or hole, press the towel on it so the air doesn't escape. The air or the puff ensures that the bread is light and soft but even if it doesn't puff up entirely, it is going to be delicious. Once the whole roti puffs up take it off stove. Again reduce the heat to medium low and continue making the remaining chapattis. In the last stage of flipping, you could also place the roti directly over the gas flame for quicker puffing. This of course doesn't work with electric stoves and I find it inconvenient on modern stoves anyway. Once all the chapatis are ready, quickly brush some ghee on each one of them. You can skip this if you want to avoid the extra fat but ghee makes the world a better place. Usually fresh puffed roti without ghee is referred to as phulka which means one that has puffed. Line the container (any container that retains heat for longer time) with a large cloth towel. As you cook chapati put them in the container and cover the ends of the cloth. Continue doing it till all the chapatis are made and then give it a final covering of the cloth. Cover with lid. Serve hot. How To Make The Everyday Indian Flatbread - Roti/Chapati Makes: 10, 7inch chapatis Tools required wooden or marble board to roll on rolling pin 2 cotton towels a cup for ghee, oil or melted butter small flat plate to keep flour for dusting and rolling flat container with lid to keep chapatis in flat griddle or cast iron skillet with at least 8-9 inch diameter Ingredients 2 cups durum wheat atta or whole wheat flour sieved to remove germ 1 cup water, preferably warm 1 tsp salt 1 tbsp oil/ghee to moisten the hands about 1/2 tsp ghee on each chapati, optional Note The size and thickness of the chapati varies not only from region to region but also from one home to another. We like our chapatis thinner and rolled around 7inch in diameter. If it is your first time, it is easier to roll a thicker chapati at around 6 inches in diameter. Method It all starts with good quality durum wheat atta. Though whole grain wheat flour can be used, the end results tends to be slightly chewy and seems to dry out faster as opposed to fine durum wheat flour. Mix in salt into the flour. A little warm water makes kneading easier and dough softer but room temperature works fine as well. Mix the flour with your fingers in circular motion adding little water at a time. First, they start off looking like coarse sand. A little more water and it slowly starts coming together in a ball. Once it comes together, knead the dough with your fist and knuckles till it is soft for around 10 minutes. Get most of the dough off you hands while kneading. The dough might look uneven and tiny bit sticky but that's okay. Cover it with a cloth and let it rest for 15-20 minutes. I find that to be a good time, anything more and the dough looses moisture. Moisten your hands with some oil or ghee and knead the dough for another 5 minutes until it turns into a smooth, supple dough. Roll the dough into a log and cut 10 equal size balls. Flatten one lightly and drench it in flour on both sides. Keep the remaining balls covered with a damp cloth while you make the chapatis. Start rolling them with a light hand from inside out. As a beginner, your shapes might be everything but a round but don't be defeated, a little practise and you shall get there. Ideally, your hand should be light enough and surface floured well for the roti to roll on its own into a circle without you having to twist or turn but for beginners it might be easier to just pick it up every now and then. Heat the griddle/tawa to medium low and place chapati on it. Within 10 seconds flip to another side and increase the flame to medium high. Let it cook for a minute rotating the chapati every few seconds to ensure all the sides get cooked evenly. Once you see there are brown spots on the under side, flip it over. Once flipped (as above), air will start filling up. You want to lightly press down with a dry towel on the areas filling up so as to encourage the air to pass through the entire roti. If there is any tear or hole, press the towel on it so the air doesn't escape. The air or the puff ensures that the bread is light and soft but even if it doesn't puff up entirely, it is going to be delicious. Once the whole roti puffs up take it off stove. Again reduce the heat to medium low and continue making the chapati. In the last stage of flipping, you could also place the roti directly over the gas flame for quicker puffing. This of course doesn't work with electric stoves and I find it inconvenient on modern stoves anyway. Once all the chapatis are ready, quickly brush some ghee on each one of them. You can skip this if you want to avoid the extra fat but ghee makes the world a better place. Line the container (any container that retains heat for longer time) with a large cloth towel. As you cook chapatis put them in the container and cover the ends of the cloth. Continue doing it till all the chapatis are made and then give it a final covering of the cloth. Cover with lid. Serve hot with curries, pickles or use as a wrap. Tips With practice you will figure out how your dough acts. That is depending on the quality of flour, sometimes you may have to add a tsp or two of oil or ghee to keep it from drying. Using half milk instead of water for kneading also creates softer chapatis. While freshly made dough yield the best rotis, keeping leftover dough in the fridge for a day won't hurt much. Just make sure to knead the dough for a minute or two with a bit of oil.

This is our go-to basic pie dough recipe. We'll use it in all different types of pies.This dough amount makes enough for two 9-inch pie doughs. Either for two bases or for one base and one top, either cut decorative pieces or for a double-crust top. If you want to add decorative cut pieces on top of a double-crust pie, you'll need to make extra dough. We'll usually make a double recipe worth of dough for those type of pie designs and save the extra dough for future use. Excess dough can also be kneaded together and rolled out for decorative cuts too. The dough will need to rest for about 15 minutes after kneading to relax and it will not be as tender, but if it just for decorative pieces, that usually isn't noticeable.Makes Two 9-inch Pie Doughs. Nutrional Values for One Dough.

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It should be hidden in your heart...the unfading beauty of a gentle and quiet spirit, which is precious in God's sight. 1Peter3:4

Summer

Try this amazing recipe for not only a Vanilla Latte...but a Hibiscus Vanilla Latte! I am so in love with the color and how delicious it is!

Learn how to separate cream from milk, and you'll be on your way to amazing homemade butter, whipped cream, ice cream, and more!

This crust gets an awesome crumbly texture from the cornmeal, and a ton of flavor from the lard and butter. It’s a secret weapon of a crust to have tucked into your apron like a pistol. Or a dagger. Or throwing stars. You know, your weapon of choice. Mine is pie crust. Really can’t thank Sarah enough for passing this one along.

~a collective group of inspiring things~

for pie day! www.honeyandjam.com/2011/07/peach-blueberry-pie.html