Words & Brush Weekender: Easy listening music and chat, Friday 21st July 2023, Free Choice - all genres of music welcome

 Easy listening music and chat, Friday 21st July 2023, 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!

Ciara Fox Blowin’ in the Wind

Emmylou Harris - I'm Movin' On

John Denver - Annie's Song

Willie Nelson ~ "Blue Eyes Crying in the Rain"

Crosby, Stills & Nash - Teach Your Children

Dancing Queen (ABBA); Cover by Beatrice Florea feat Andrei Cerbu

Jimmy Dorsey's Orchestra - Tangerine

Till There Was You · Willson · Helen O'Connell

Fields of Gold - Eva Cassady version by Cornelia Patzlsperger

The Carpenters - Top Of The World 

🎤🔊🎼🎹🎷🎺🎸🎻

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Words & Brush Recipe Corner: Cool Down Beef Curry

 Cool Down Beef Curry

by Lisa Starr, Meatland

https://www.meatland.net/

Can't imagine eating curry in summer? It's actually even better for you now than it is in winter.

The curcumin in turmeric helps improve circulation, and speeding up blood flow cools your body down. In addition, the slowly stewed onions make curry ideal for very hot weather, as the vegetable has long been used in ancient Indian medicine 'Ayurvada' to treat heat stroke.

Who knew that your food choices had such direct impact on your health?

Curry up and collect aromatic essentials - don't be scared off by the ingredients list as it's all super simple to source and even easier to assemble. 

Ingredients

2 tablespoons canola oil
2 large onions, cubed
2 large green apples, peeled and cut in chunks
1 heaped tablespoon curry powder
2 teaspoons crushed garlic
2 teaspoons turmeric
1 - 2 sticks cinnamon
1 tablespoon cumin
1 tablespoon crushed coriander seeds*
1 tablespoon garam masala (optional)
1 kg beef - goulash/stroganoff, cubed or cut in strips
2 teaspoons salt
1/3 cup chutney
2 tablespoons apple cider vinegar/5% vinegar
2 tablespoons dark brown sugar
400g can crushed tomatoes
1/3 cup tomato paste
1 - 2 cups beef stock or water
3 to 4 potatoes, peeled and par-boiled
Fresh coriander leaves to serve

* I love the lemony flavor of crushed coriander seeds. Buy at a spice shop and place in a bag then pound with a tin can or similar till crushed. You can also use ground coriander but the seeds are more memorable. Feel free to throw in a tablespoon of fennels seeds if desired.  

Directions

1: Heat the oil and fry the onions till translucent then add the garlic and apple and cook for a few minutes more.
2: Add the meat and spices and toss to coat then add remaining ingredients apart from potatoes.
3: Simmer for approximately 3 hours - add extra liquid only if needed - till meat is very soft then add par-boiled potatoes cut into chunks and cook a further few minutes.
4: Check seasoning and serve on rice with coriander leaves.

ENJOY!

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Words & Brush Weekender: Easy listening music and chat, Friday 14th July 2023, Free Choice - all genres of music welcome

Easy listening music and chat, Friday 14th July 2023, 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! 

Casablanca La Marseillaise

Elvis Presley and Nancy Sinatra - Ain't nothing like a song.

Tom Petty - I Won't Back Down

Journey - Mystery Mountain - (1975)

Jethro Tull - Living In The Past 

Pulp - Common People

Madness - Our House

Taylor Swift - Picture To Burn

Françoise Hardy - Tous les garçons et les filles

Johnny Cash - Man in Black 

🎤🔊🎼🎹🎷🎺🎸🎻

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Words & Brush Recipe Corner: Sausage and Peppers Recipe

 Sausage and Peppers Recipe

By Pasquale Sciarappa, orsara recipes. com, September 7, 2018

https://orsararecipes.net/sausage-and-peppers-recipe

Ingredients 

• 6 hot Italian sausages
• 2 red bell peppers, sliced
• 2 green bell peppers, sliced
• 1 hot pepper, sliced, optional
• 1 whole yellow onion, sliced
• 4 garlic cloves, sliced
• 1 Tbsp. oregano
• salt, to taste
• black pepper, to taste
• olive oil
• 
  
  
  
  

Directions

Start by prepping the peppers, onion and garlic. To see how I prefer to slice my peppers, watch the video. I like to add hot pepper because I like the spicy kick it adds.

Drizzle some olive oil in a deep frying pan and heat over a medium flame. Add the sausages to the pan and cook on each side for about 5 minutes. Remove from the frying pan and set aside.

Drizzle some more olive oil to the same frying pan and add the onions and garlic and cook over a low flame for about about 3 minutes or until golden brown. Continue to stir throughout so that the onions and garlic do not burn.

Add the peppers to the frying pan and mix together. Add a pinch of salt, black pepper, and oregano and continue to cook for about 9 minutes, making sure to stir occasionally. Next, add the sausage and continue to cook over a medium/low flame for about 10-15 minutes, stirring occasionally.

Once this is done, you can serve with a side of potatoes or rice, but I like to eat this as a sandwich. Enjoy and cin cin!

Hello everybody! Today I am sharing with you how I make sausage and peppers. Watch the video below as I prepare the sausage and peppers recipe or continue reading for the written recipe.

ENJOY!

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Words & Brush Weekender: Easy listening music and chat, Friday 7th July 2023, Free Choice - all genres of music welcome

Easy listening music and chat, Friday 7th July 2023, 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! 

The Electric Prunes - I Had Too Much To Dream (1967) 

Sina Theil and Caitríona O'Sullivan - The Fields of Athenry

Brian Hyland - "Sealed With A Kiss"

Doris Day The Windy City from Calamity Jane (1953)

Gale Storm - Dark Moon

Gerry & the pacemakers - I like it

Brian Setzer - Summertime Blues (La Bamba)

Marianne Faithfull -- The Ballad Of Lucy Jordan 

Tammy Wynette-Stand By Your Man

The Seekers - It Doesn't Matter Anymore

🎤🔊🎼🎹🎷🎺🎸🎻

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Words & Brush Recipe Corner: Firecracker Salmon Magic

Firecracker Salmon Magic

By Lisa Starr, Meatland

https://www.meatland.net/

Firecracker Salmon is simple to prepare and guaranteed to enhance rather than mask salmon's subtle flavour, this marinade works equally well on chicken breasts too.

Enjoy double the serving opportunities as you liven up summer dining with dinner-table firecrackers.

Experience an explosion of great taste in every bite!

800 grams salmon fillets
Chopped chives/spring onion to garnish
Sesame seeds

MARINADE
2 teaspoons crushed garlic
1 tablespoon grated fresh ginger*
3 tablespoons olive oil
3 tablespoons soy sauce
2 tablespoons brown sugar
1/2 - 1 teaspoon chilli flakes
1 tablespoon Sriracha/chilli sauce
1 teaspoon coarse black pepper

* Keep a large, peeled chunk of ginger in the freezer and grate from frozen. That way you have fresh ginger available always.

1: Whisk marinade ingredients together in a non-metallic, shallow baking dish, add salmon fillets and turn to coat evenly on both sides, then cover and refrigerate for 2 hours or overnight if time permits.
2: Pre-heat your oven to 190 C and bake for 15-17 minutes depending on the thickness of the fillets. Be sure not to overcook as it will continue cooking in the residual heat even when removed from the oven. 
3: Garnish with spring onion/chives and sesame seeds and serve with side-servings of your choice. This is best served from the oven but is still delicious when cold. You honestly can't go wrong with salmon!

ENJOY!

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