Easy listening music and chat, Friday 23rd August 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!
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By Henny Shor, Jerusalem Post, August 10, 2024
We have been making this in my summer camp each week, as the kids love it and keep asking for more. They affectionately call it “cheesy potatoes.” It’s really simple and absolutely delicious. Enjoy making it with your kids or grandkids, and you’ll all enjoy eating it even more.
Yields 6 servings.
Ingredients:
8 large potatoes, peeled and thinly sliced
2 tsp. salt
1/2 tsp. pepper
1 Tbsp. butter
300 gr. shredded cheese (about 3 cups)
250 gr. heavy cream
Directions:
Preheat oven to 175°C (350°F). Combine the potatoes with the salt and pepper. Butter a 20 cm. x 30 cm. baking pan, and layer the bottom with the sliced potatoes, sprinkling shredded cheese on top. Repeat this process until all the potatoes and cheese are used. Pour the cream evenly over the top layer.
Bake the dish uncovered for one hour, then check for tenderness with a fork. If the potatoes are not tender, bake for an additional 15 minutes.
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| ENJOY ! |
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Easy listening music and chat, Friday 16th August 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!
The Girl from Ipanema - Stan Getz & Astrud Gilberto (cover by Elise)
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Split Pea Soup
By Henny Shor, Jerusalem Post, August 10, 2024
https://www.jpost.com/food-recipes/article-813858
This is my husband’s favorite. It’s easy, hearty, and healthy. The longer you cook it, the thicker it gets. It keeps well in the fridge for up to five days, or you can freeze it in individual containers for easy reheating. If you want to make just enough for four bowls, you can halve the quantities listed in the recipe. I plan to make a big pot so we can have it pre- and post-fast.
Yields 6-8 servings.
Ingredients:
2 cups split peas
7 cups water
¼ cup olive oil
2 onions, diced
4 to 6 cloves garlic, peeled
2 carrots, peeled and sliced
3 or 4 stalks celery, sliced
1½ Tbsp. kosher salt
½ tsp. black pepper
¼ tsp. turmeric
¼ tsp. ground cumin (optional)
1 Tbsp. lemon juice
Garnish: Sliced scallions, chopped fresh herbs like parsley, cilantro, and dill.
Directions:
Sauté the onions in olive oil for 3 or 4 minutes, add the minced garlic, then sauté for another minute. While stirring, add the carrots and celery, then the salt and all the spices. Add the split peas and the water. Cover the pot partially, and bring to a boil. Turn down the heat and let simmer for 50 minutes to an hour.
If you like it very thick, let it cook for another 15 to 20 minutes.
Before serving, add the lemon juice and fresh herbs and stir well. Garnish with scallions or chives.
Enjoy
Easy listening music and chat, Friday 9th August 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!
This page was posted by Sputnik One of the Sputniks Orbit blog
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LOTUS ICE-CREAM POPSICLES
By Lisa Starr
https://lisa-starr.com/?utm=newsletter
Ingredients
500 ml 38% cream
1 can cold condensed milk (see notes)
1 teaspoon vanilla
Pinch salt
Creamy Lotus spread
Lotus biscuits
Dark or white chocolate to drizzle
Popsicle sticks
Directions
1: Beat cream till thick then beat in cold condensed milk till peaks form, and stir in vanilla and salt.
2: Add (optional) Lotus spread melted in the microwave till liquid - add as much or little as you like - and then pour into a container to freeze. See other flavor suggestions or keep ice-cream vanilla flavored.
3: When frozen - or nearly frozen - spread a thick layer of ice-cream over Lotus biscuits, place a wooden popsicle stick at the base, then add extra ice-cream and sandwich together with a second Lotus biscuit.
4: Dip into melted Lotus spread - or melted chocolate - and decorate with chocolate squiggles if desired and freeze till ready to serve.
COOK'S NOTES: Stir ⅔ cup white sugar into 2 ¼ cups of 3% milk till dissolved then simmer over medium heat without stirring for approximately 40 minutes till creamy-colored and thickened. It will thicken further as it cools. Condensed milk can now be stored in the refrigerator for up to 6 months. This quantity produces the equivalent of 1 can of condensed milk. This method works for coconut milk and other non-dairy milks too and enables you to produce vegan/parve condensed milk. Popsicle sticks are easily available at craft shops, art shops, and in the craft department at Max Stock.
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| Enjoy |
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