Words & Brush Weekender: Easy listening music and chat, Friday 24th June 2022, Free Choice - all genres of music welcome

Easy listening music and chat, Friday 24th June 2022, Free Choice - all genres of music welcome!

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

Dusty Springfield Son of a Preacher Man

Eagles - One Of These Nights

Air Supply - Making Love Out Of Nothing At All

Survivor - Eye Of The Tiger 

Dolly Parton & Tammy Wynette - Stand By Your Man

Michael Jackson - Billie Jean

Eric Clapton - Wonderful Tonight

Bee Gees - Stayin' Alive

Helen Shapiro - Queen for Tonight

Phil Collins - Against All Odds

Lionel Richie - Hello

🎼🎹🎷🎺🎸🎻🎧🎤🔊🎼🎹🎷🎺🎸🎻

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Words & Brush Recipe Corner: Lotus Ice-Cream Sandwiches

 Lotus Ice-Cream Sandwiches

Recipe by Lisa Starr, Meatland 

https://www.meatland.net/recipes

4-Ingredient Luscious Lotus Ice-Cream Sandwich

See notes for alternative Peppermint Crisp Tart Ice-Cream Sandwich pictured above.

1 - 2 packages Lotus cookies
250 ml 38% cream
1/2 tin condensed milk
1/2 - 3/4 cup melted Lotus spread 
Generous pinch Maldon salt

1: Beat the cream till thickened then beat in the condensed milk.

2: Add the melted Lotus spread - simply place open jar in the microwave for 40 seconds and whatever you don't use will firm up as it cools - and generous pinch of salt and swirl through till well mixed but still streaky.

4: Line a large foil tray with baking paper - this is important as you need to remove the frozen ice-cream to slice later - and place Lotus biscuits in rows with the 'front' facing down.

5: Carefully scoop over the cream mixture and smooth out evenly then top with rows of Lotus biscuits in the same configuration as base but this time the 'front' will be facing upwards.

6: Freeze overnight then remove using paper extending from sides of tin and slice into Lotus cookie sandwich bars. Return to freezer till ready to serve.

PEPPERMINT CRISP TART ICE-CREAM SANDWICH 

Enjoy the iconic Peppermint Crisp Tart in ice-cream form. 

Make the caramel ice-cream as described above, swirling in either the melted Lotus OR dulce de leche, then add a couple of chopped up Peppermint Crisp bars. 

Assemble exactly as above but use Tennis Biscuits instead of Lotus Biscuits. Utterly decadent and so easy.

COOK'S NOTES:  Don't be tempted to 'sample' a couple of Lotus biscuits before you have assembled your tray.

It's guaranteed those will be the two or three you'll need to complete the dish. This easy condensed milk ice-cream can be used in multiple ways by adding everything from coffee to halva to berries and so much more. Remaining condensed milk can keep in the refrigerator or double the recipe and make more ice-cream with different flavors.

For a non-dairy version, beat 3 eggs, 1/4 cup of sugar, and 250 ml parve ( non-dairy ) cream together for at least 5 minutes till thickened, then proceed as above by adding melted Lotus. 

Ideal for summer and no ice-cream machine needed. 

Enjoy 

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Words & Brush Weekender: Easy listening music and chat, Friday 17th June 2022, Free Choice - all genres of music welcome

Easy listening music and chat, Friday 17th June 2022, Free Choice - all genres of music welcome!

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

Céline Dion - The Power Of Love

Scarborough Fair - Rachel Hardy

Enrico Macias. Zingarella

Bee Gees - More Than A Woman

Neil Sedaka "Oh Carol"

Tuba Skinny - "Going Back Home"

Miles Davis - So What

Sometimes When We Touch, Cover by Emily Linge

Kenny Rogers - The Gambler

Willie Nelson - Blue Eyes Crying In The Rain

🎼🎹🎷🎺🎸🎻🎧🎤🔊🎼🎹🎷🎺🎸🎻

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Words & Brush Recipe Corner: Rice and Meat Casserole

 

Roz Moh’shi, a rice and meat casserole that hails from Tunisian cuisine

Pascale’s Kitchen: From oven to table

I like to switch up the filling to keep things exciting – sometimes I use a beef filling, other times quinoa, which can be mixed with dried fruits.

By PASCALE PEREZ-RUBIN, Jerusalem Post,  MAY 21, 2022 

https://www.jpost.com/food-recipes/article-707153

 

Rice and meat casserole (credit: PASCALE PEREZ-RUBIN)

Roz Moh’shi, a rice and meat casserole that hails from Tunisian cuisine. This dish, which in some households is traditionally served on Seder night, is made up of a layer of rice, then a meat mixture, then more rice. I personally love serving this dish all year long. It can be prepared as one large casserole, but I like to go an extra step and prepare little individual casseroles baked in a muffin tin. I remove each mini casserole from the paper liners, then stack them on a platter adorned with lettuce and roquette leaves. 

RICE AND MEAT CASSEROLE

Makes 12-14 servings. 

• 2 cups Persian rice
• 4 eggs
• 1 tsp. lemon juice
• 150 gr. beef shoulder
• 2 hard-boiled eggs, cut into pieces
• 6 parsley sprigs, chopped finely
• 1 large onion, chopped finely
• ½ tsp. pepper
• ½ tsp. turmeric
• ½-¾ tsp. salt
• ¼ cup oil

Pour the rice into a medium pot and add water to cover. Cook over a medium flame for 30 minutes until the rice has softened. Remove from the flame and rinse well in a colander. 

Place the beef in a small pot and pour on water to cover. Cook over a medium flame for 40 minutes or until the beef has softened. Drain and let the beef come to room temperature. 

Place the drained rice in a large bowl. Add half of the turmeric, pepper and salt. While mixing, add the three eggs, one at a time, while mixing. Add the lemon juice and mix well. 

Once the beef has cooled, cut into small cubes or pull apart. Put the beef pieces in a separate bowl, then add the parsley, onion and the hard-boiled eggs. Mix well, then add the rest of the spices and mix again.

Grease a muffin tin, line it with paper liners, and place it in the oven so it can heat up. Take the tray out of oven. Spoon in a layer of rice in all the cavities, then a layer of beef, then another layer of rice.

Bake in an oven that has been preheated to 180° for 30-40 minutes. Serve hot. 

Level of difficulty: Easy-medium.Time: 1.5-2 hours. Status: Meat.

Enjoy 

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Words & Brush Weekender: Easy listening music and chat, Friday 10th June 2022, Free Choice - all genres of music welcome

Easy listening music and chat, Friday 10th June 2022, Free Choice - all genres of music welcome!

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

Tom Jones "It's Not Unusual" 

"Weather Bird Rag" - Tuba Skinny on Royal St.

The Marvelettes  twistin' the night away

Andy Williams..........Speak Softly Love..

Just A Closer Walk With Thee - The Redwood Brothers

The Byrds - “Eight Miles High”

Shirley Bassey - Goldfinger

Happy Birthday! - Jazzy Piano Arrangement by Jonny May

Nova - Desafinado (Antônio Carlos Jobim & N. Mendonça)

Reba McEntire - Fancy 

🎼🎹🎷🎺🎸🎻🎧🎤🔊🎼🎹🎷🎺🎸🎻

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Words & Brush Recipe Corner: Salmon and vegetables

 

SALMON AND VEGETABLES

Pascale’s Kitchen: From oven to table

I like to switch up the filling to keep things exciting – sometimes I use a beef filling, other times quinoa, which can be mixed with dried fruits.

By PASCALE PEREZ-RUBIN, Jerusalem Post,  MAY 21, 2022 

https://www.jpost.com/food-recipes/article-707153

 Salmon and vegetables (credit: PASCALE PEREZ-RUBIN)

SALMON AND VEGETABLES

Makes 8-10 servings.

• 4 large garlic cloves, crushed
• 2 tsp. spice rub (cumin, coriander, paprika or fish mix)
• Juice from 1 lemon
• 3 Tbsp. dried tomato paste or olive tapenade or pesto
• 1 tsp. pickled lemon
• Salt and pepper, to taste
• 3 Tbsp. olive oil
• 1 salmon filet
• 4-5 slices fresh lemon
• Sides:
• Basket cherry tomatoes of varying colors
• 1 red onion or scallion, sliced
• ½ cup Kalamata olives, pitted
• ½ cup green olives, pitted
• 2 Tbsp. capers (optional)
• 1 heaping Tbsp. dried tomatoes, sliced
• 2 tsp. dried tomato paste
• ½ cup fresh basil leaves
• ½ cup fresh parsley, chopped 

Place the crushed garlic in a large bowl, then add the spices, lemon juice, tomato paste, pickled lemon, salt, pepper and oil. Mix well.

Place a sheet of baking paper on a tray, then lay the salmon fillet on it, with the skin facedown. Then, spread the mixture all over the salmon (if you have some left over, you can store in the fridge). 

Add the lemon slices on top of the salmon. 

Wash the tomatoes well and remove the stems. Place them all around the salmon. Add the onion slices, olives, capers and dried tomatoes. Add the tomato paste and the rest of the mixture that you’d spread on top of the fish. Add the basil and parsley leaves. 

Sprinkle some olive oil on everything, then cook the salmon in an oven that has been preheated to 200° for 20-25 minutes. Remove and serve. 

Level of difficulty: Easy.Time: 30 minutes. Status: Parve.

Enjoy 

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