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

Blowin' in the Wind - The Petersens

MEMORY ...From CATS ...Cover by NICKY J MORAN

Connie Francis : Where The Boys Are

Stupid Cupid - Cover by Anni Melos

Hank Williams, Jr. - "A Country Boy Can Survive" 

Françoise Hardy "Le temps de l'amour"

Rawhide: Full Song | The Blues Brothers 

Roy Clark _ buck trent _ dueling banjos

Frankie Valli & The Four Seasons - Sherry

i Melos

🎤🔊🎼🎹🎷🎺🎸🎻

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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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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!

Ella Fitzgerald "Oh, Lady Be Good!"

Doris Day - Perhaps Perhaps Perhaps

The longest day-choral version

Jo Stafford - I'll Be Seeing You.

Chattanooga Choo Choo (1941) Tex beneke and the Glenn Miller orchestra

White Cliffs of Dover VERA LYNN (with lyrics)

Blood on the Risers (Gory Gory What a Helluva Way to Die) Clear Audio

Andrews Sisters Boogie Woogie Bugle Boy

UK Marching Song "(We're Gonna Hang Out) the Washing on the Siegfried Line" 

Artie Shaw - Frenesi

🎤🔊🎼🎹🎷🎺🎸🎻

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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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