My family loves beets and I cook them quite often. In my recipe box I got "Roasted beets", "Whole Wheat Linguine with Roasted Beet Puree", "Pickled beets" and variety of soups with beets. When I got up today, I was completely out of ideas of what to cook. After doing some inventory of my fridge I found 3 pretty good looking beets and put them immediately into the oven to roast. While they were roasting, I have checked my email, read some news and decided to prepare healthy lunch with a twist :) What can I say...? It came out delicious! Rustic and earthy pancakes with light and sweet grape wine sauce. My husband had three of these beauties, and they are not little pancakes :) Don't believe me? Try it! You will thank me later. Have a beautiful Friday and an amazing weekend, my dear readers!
Oven-baked fries are always good, but potatoes are not in my diet now, so I’m trying to cut back a bit. However, these oven fries made with rutabaga are a surprisingly delicious and healthy alternative. Rutabaga is a root vegetable. It has got less than a third of carbs and half the calories as well as more vitamins and minerals comparing to your regular potatoes. Just look at them - can you find the difference with regular fries?
"An invitation to tea in Ireland is no small matter of a simple cup of tea and biscuit! You sit down at the table in the dining room and the usual everyday tea stars with slices of brown Irish soda bread and slices of homemade white bread lavishly buttered, a pot or two of jam for the bread, hot crusty scones, a plate of cookies, a "sponge sandwich" cake (two layers of sponge cake, jam between and sugar sprinkled on top) and a chocolate cake with thick, creamy, chocolate icing - or warm gingerbread full of spices. Cups of hot tea all around three or four times and you"ll last till suppertime."
The spring is here, I can feel it! The birds are singing and the air is so fresh. I love the early mornings, when I come down to my patio to check out the weather and I can feel how the earth is waking up after a long sleep. But before we all dive into yellow colors, Easter eggs and pink flowers I would like to say good bye to the winter, to those cold days when we were sharing great food with our dear friends by the fireplace, to winter holidays and to snowflakes (we had snow only 3 times this winter), and many more unforgettable moments of the past season. We had a long walk with my daughter in Taylor Park on a beautiful sunny and warm day, and yet the presence of winter is still here. We are in a middle of season change and I love the times when winter is holding hands with spring.
In North America, blue mussels, the most common variety, grow on pilings, bulkheads, piers, and even on some bridge anchorages. The aquacultures mussels (like those in Europe) are grown on ropes suspended in the water. Blue mussels are harvested from the clear sea waters off the New England coast, while a relative also grows in the northern waters of the Pacific.
Recently I came across a very old book with interesting recipes, A QUEENS DELIGHT or The Art of Preserving, Conserving, and Candying; As also A right Knowledge of making Perfumes, and Distilling the most Excellent Waters. This book was printed in 1663 and was "never published before."