Flower and berry ice cubes! What a cute idea!
ohhh i am SO DOING THIS when i get home!
(via adamthegirl)
SO MANY VEGETABLES ITS LIKE UNDERGOING A THREE-DAY INQUISITION AND AUTO-DA-FÉ AT THE HANDS OF ARCHBISHOP BULBASAUR
• bookmarks
• completed recipes
• about
• sewing/general blog
• Qs?
hr excellence, grass/poison
art by peenworm grubologist
• bookmarks
• completed recipes
• about
• sewing/general blog
• Qs?
hr excellence, grass/poison
i wrote an English translation of the recipe:
(Makes about 35 cookies)
180g (roughly 3/4 cup) butter or margarine, softened and cut into pieces
70g (5/8 cup) powdered sugar
zest of 1/4th lemon
1 egg yolk
20ml (1 1/4 - 1 1/2 tablespoons) freshly squeezed lemon juice
a pinch of salt
280g (2 1/4 cup) flour
thick white embroidery thread
labels (here or here or here or here)
dark chocolate for dipping
In a large bowl, cream the butter. Add the powdered sugar and mix vigorously with a wooden spoon until the mixture becomes creamy and smooth.
Add the lemon zest, egg yolk and lemon juice and mix thoroughly until everything is well incorporateds.
Sift the flour and salt and gradually incorporate just enough to form a dough, with no trace of flour.
Form a ball with the dough, press into a disc and wrap with plastic wrap. Place in the fridge to firm up a half hour minimum.
Preheat oven to 180°C (350 F). Cover 2 or 3 cookie sheets with parchment paper.
Lightly flour the work surface. Spread the dough to a thickness of about 5 mm (just below 1/4”).
Trace a teabag on cardboard to make a template. Using the template to cut out cookies and place place them on the sheet, with at least 4 cm (1.5”) distance between each one. Gather up scraps, press into a ball, re-roll, cut, and repeat until all dough is used.
With the tip of a stiff straw, make a hole about 1 cm (between a fourth and a half of an inch) from the top of the cookie.
If possible, refrigerate the cookies on their baking sheet for twenty minutes: the rest will keep them from spreading and allow them to retain their shape.
Place the sheets on the center rack and bake the cookies about 15 to 18 minutes: the cookies should remain quite pale with gold edges (the bottom should be light brown). Let cool 5 minutes, then using a spatula move the biscuits to a wire rack and leave until completely cooled.
Assemble the cotton thread and the label on each cookie (I double the cotton thread and then I pass the loop through the small hole in the cookie, then pass the free ends through the loop. Using a small pair of scissors, I snip at the crease of the label and insert the free ends of the cotton. Just tie a knot and glue the label to itself and voila!)
Melt chocolate in double boiler if possible. Dip the cookies halfway up to mimic the tea leaves and place on a sheet of parchment paper or shiny foil or cellophane. Allow chocolate to crystallize, preferably several hours or overnight.
And voila! Enjoy!
should be pretty easy to veganize, or since it’s just shortbread i could use a vegan recipe.
(Source: waterproofvalentines)
roasted turnips on a salad of mixed greens and sprouts, with lemon thyme vinaigrette. everything from scratch, following a recipe that came with my CSA box this afternoon. it was really, really great. the turnips were incredible. i had half a bowl of yesterday’s soup with it. i called it my lemony-wemony thymey-wimey dinner, because i am the worst. just the worst.
sweet potato and white bean soup for dinner tonight! adapted from one of kathy hester’s recipes, using my last 2 purple sweet potatoes and collards instead of kale. i ate about half the bowl before stopping to clean up and snap a pic. glad i bothered, it’s so pretty!
vegan earl grey cupcakes with lemon buttercream frosting
made this tonight on a whim, except instead of cupcakes i made a cake. my frosting is coming apart so i put it in the fridge to see if i could get it to firm up that way. oh dear.
breakfast of scrambled tofu!
substitutions
halved everything; added half a jalapeno, half a tomato, and half an avocado.
process
i get impatient cooking tofu, so it was good for me to do prep work while the tofu was browning. i let the tofu actually brown, for once. this does take a bit longer than scrambled eggs, but hopefully with practice i can get it down to 10-15 min.
overall
it’s gorgeous and tastes amazing. this is the first time i’ve really been able to taste the nutritional yeast, i think, and i freakin love the flavor it adds.
changes
none, oh my god, this is awesome. the spice mix is a really great base.
recipe used
“scrambled tofu revisited” from the post punk kitchen
made chickpea curry w/coconut rice tonight! no pics, but it was pretty.
substitutions
brown basmati rice instead of white; curry powder instead of my own mix; 1/2 t cinnamon instead of a stick; canned tomatoes instead of fresh; used canned tomato juice + 4 cubes of my own bouillon as part of the 2 c water.
process
everything went more or less to plan except that i didn’t set a timer for the rice. i had to keep lifting the lid to check the progress, which of course only made it take longer.
overall
freakin owned, would make again.
changes
i’d probably sharpen my knives first or buy a better set so i can dice the onion smaller. and i’d also add a bit more curry powder.
doesn’t this plate look awesome?? baked kale chips on the left (tossed with olive oil, sesame oil, teriyaki sauce, red pepper flakes, salt) and coriander collards with purple sweet potatoes on the right. both were just absolutely awesome!
coriander collard greens with sweet potatoes
got my first batch of CSA veggies! gonna go chop up some sweet potatoes and collards right now. no onion in the house, but i will make do.
chickpea curry on coconut basmati rice
saw a friend of mine having this for lunch. something to think about for later this week! gotta pick up coconut milk and basmati rice.
Today is a great day to eat a piece of art.
(via Instagram)
i am going to develop my own recipe for this!
