Tuesday, June 18, 2024

Words & Brush Recipe Corner: GO GREEN CREAMY CELERY SOUP

 GO GREEN CREAMY CELERY SOUP 

 Lisa -Starr 

lisa-starr.com/shop


This refreshing iced celery soup - though you can enjoy it warm if you insist. It's a crowd-pleaser always and, as the weatherman predicts an especially punishing summer, this gorgeous, green bowlful provides instant cooling.


GO GREEN CREAMY CELERY SOUP 

2 tablespoons oil
1 tablespoon butter 
5 large sticks of celery, chopped
1 large onion, chopped
2 large potatoes, peeled and cubed
1/2 cup chopped parsley
3 cups parve {vegetarian} chicken stock
1 cup milk/non-dairy milk
1 bay leaf
1 teaspoon dried basil
Salt to taste
Pinch of sugar
1/2 cup cream/non-dairy cream

1: Heat the oil and butter and sautรฉ the celery, onion, potatoes and parsley for 5 minutes, then add remaining ingredients, apart from cream, and cover and simmer for 25 minutes or until the vegetables are very soft.
2: Allow to cool slightly, remove bay leaf, and process till smooth then stir in cream and chill very well before serving. Quite amazingly delicious. 


ENJOY!

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Friday, June 14, 2024

Words & Brush Weekender: Easy listening music and chat, Friday 14th June 2024, Free Choice - all genres of music welcome

 Easy listening music and chat, Friday 14th June 2024, Free Choice - all genres of music welcome

Enjoy some good music here on Words & Brush, it's your free choice so please post any of your favorite music of all genres!

esther & abi ofarim - cinderella rockefella


๐ŸŽค๐Ÿ”Š๐ŸŽผ๐ŸŽน๐ŸŽท๐ŸŽบ๐ŸŽธ๐ŸŽป

This page was posted by Sputnik One of the Sputniks Orbit blog

Tuesday, June 11, 2024

Words & Brush Recipe Corner: SUBLIME LEMON TART

 SUBLIME LEMON TART

 Lisa -Starr 

lisa-starr.com/shop


                                         Add new zest to life! 


SUBLIME LEMON TART

1 cup plain flour
1 cup desiccated coconut
½ cup light brown sugar
100 grams melted butter
Generous pinch Maldon salt
250 grams cream cheese
1 tin condensed milk (see homemade info)
2 large egg yolks
⅓ cup fresh lemon juice
1 tablespoon lemon zest


1: Combine the flour, coconut, sugar, salt and melted butter and press into a medium-size tart dish ideally with removable base. Bake at 180 C for 15 minutes till lightly golden.
2: Beat the cream cheese, condensed milk, egg yolks, lemon juice and zest together till smooth then pour over crust.
3: Turn oven down to 160 C - important step - and bake for approximately 30 minutes or until the filling is firm.
4: Chill for several hours before serving.

COOK'S NOTES: You could replace the crumb with crushed Lotus biscuits or Ginger Snaps and mix with melted butter before baking. My version doesn't contain all the additives of store-bought cookies. To make condensed milk, stir ⅔ cup of white sugar into 2 cups of 3% milk, stir over medium heat till dissolved, then leave to simmer without stirring at all for approximately 35 - 40 minutes till lightly cream-colored and thickened. It will thicken more as it cools and can be kept in the refrigerator for weeks. This method works with coconut milk too - and other plant-based milks - giving you the option of parve condensed milk. You're welcome.  


ENJOY!

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Friday, June 7, 2024

Words & Brush Weekender: Easy listening music and chat, Friday 7th June 2024, Free Choice - all genres of music welcome

 Easy listening music and chat, Friday 7th June 2024, Free Choice - all genres of music welcome

Enjoy some good music here on Words & Brush, it's your free choice so please post any of your favorite music of all genres!


๐ŸŽค๐Ÿ”Š๐ŸŽผ๐ŸŽน๐ŸŽท๐ŸŽบ๐ŸŽธ๐ŸŽป

This page was posted by Sputnik One of the Sputniks Orbit blog

Tuesday, June 4, 2024

Words & Brush Recipe Corner: ALL-SEASON SUN-DRIED TOMATO SOUP

 ALL-SEASON SUN-DRIED TOMATO SOUP

 Lisa -Starr 

lisa-starr.com/shop


I've always been a believer in soup for all seasons and, when it's a soup suitable for serving both hot and cold, it offers double the versatility.

My signature Sun-Dried Tomato Soup - a best-seller in my Meatland days - takes the timeless title.

Simply delicious served hot, I believe it's even better served chilled, aptly garnished with a swirl of cream and a zesty lemon gremolata.

ALL SEASON SUN-DRIED TOMATO SOUP
2 tablespoons (30 ml) oil
1 large onion, chopped
1 teaspoon (5 ml) crushed garlic
1/4 cup (60 ml) sun-dried tomatoes, chopped*
4 tablespoons (60 ml) tomato paste
Large (800 grams) can crushed tomatoes
1/2 teaspoon each (3 ml) dried basil and oregano
3 cups pareve {vegetarian} chicken stock
1 sprig fresh rosemary
2 sprigs parsley
1 cup (250 ml) fresh cream/non-dairy creamer
Sugar to taste
Salt and pepper to taste
1: Heat oil and fry the onion, garlic and sun-dried tomatoes for 3 minutes.
2: Add the tomato paste and canned tomatoes and fry a further 2 minutes.
3: Add the dried herbs and stock and allow to simmer for 25 minutes.
4: Remove from heat, add the rosemary and parsley and blend till smooth.
5: Return to heat, stir through cream, add sugar to taste (you will need quite a bit as the tomatoes are tart) and seasoning.         
6: Serve hot or chilled garnished with grated lemon zest and chopped parsley.

* Can use dried tomatoes or sun-dried tomatoes in oil.

ENJOY!

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