Got something to share? Whether it's writing or art, you'll fit right in. Come on, join us. This is like our own personal club to inspire, give feedback on your manuscript or work of art. Creativity is a process.
As the nights grow longer, and the soup-like, summer weather is replaced by mealtime soup bowls, I'll make sure that my fridge always contains the required ingredients to make my family's favorite broths.
This delicious and super-simple Carrot & Ginger Soup features high on this list.
Carrots are already transformed by heat - roasted carrots strips take on an almost candied quality - but the addition of ginger and coriander spice elevates this everyday vegetable to gourmet status.
Don't like leafy coriander?
The spice is entirely different from the herb and has the most wonderful lemony flavor.
Read on to find out more and add these easily located ingredients to your shopping list.
Aromatic Carrot & Ginger Soup
Ingredients
2 onions, chopped 2 teaspoons crushed garlic 1 tablespoon grated ginger (see notes) 1 tablespoon crushed coriander seeds (notes) 10 large carrots, chopped 4 cups chicken flavoured stock (Ina Paarman is superb) Sugar to taste if needed Salt (Maldon rules) Coconut milk (optional) Oil to fry Chopped coriander leaves to garnish (optional)
Directions
1: Sautee the onion for a few minutes till sweet then add the garlic, ginger and crushed coriander seeds or ground spice*
2: Add carrots and stock and simmer till carrots are completely soft, then blend till silken-smooth, adding extra stock or creamy-tasting coconut milk to achieve the required consistency.
3: Season to taste, garnish with plenty of chopped coriander if desired, and serve with a crusty bread to make an entire meal.
COOK'S NOTES:I keep a knob of ginger in the freezer always and grate from frozen. You don't even need to peel it. Feel free to add even more ginger as it's fabulous here. Ready-ground coriander spice can replace the crushed coriander seeds but I'd then reduce to 2 teaspoons of spice. I highly recommend crushing your own coriander seeds as you'll be amazed at the lemony scent. Simply place the whole seeds in a food processor, Pilot Chef, or coffee grinder and blitz for a couple of minutes.
Enjoy!
This page was posted by Sputnik One of the Sputniks Orbit blog
Ring in November. A month when the first frosts or first snows grace the area. Our first hard freeze is Friday. Nature reveals more of her secrets and beauty. More the reason to gather and be closer to loved ones and be thankful for all the goodness and light and love in our life.
As it gets colder this morning, have a hot chocolate or coffee with us. A new week, a new day awaits.
Sunshine eludes us more as wintry clouds blot out the sun for a while as the land transforms into a wintry landscape. Fall and snows inspiring to us artists. When there is a snow, or ice event, I know artists will pack up their easels and head to the mountains in North GA to sit on the side of the overlooks or the waterfalls to paint the splendor. A painting or photo is worth a thousand words or more. The outside, creating art is their Church, being closer to nature almost one with her.
A certain warm cozy feeling settles in Lists and plans being made as travel might be on the horizon as Thanksgiving beacons on the horizon. Movies and childhood shows bring on the childlike nostalgia. Families bring in their children so we share their laughter and play, taking us away from everything going on.
Meaning of the Holidays nearing is Family, love and togetherness again after a long hard year. A wild ride for everyone, but great things, remember the great things and simplicity. Hold each other tight.
After the turkey, there's always time to nap it off before desert. Anyone for pumpkin or cherry pie?
Don't forget to smile at the camera and say "Cheese!"
Creativity continues on through the times of celebration. Planning the big meal, making lists, organizing has its way of reaching. Some know we are moving in the next four weeks. Down to the wire and looking at expanding my culinary skills of baking and making meals from scratch with a spacious kitchen.
After the day is done, the evening settles in, we settle into, grab a blanket for a nap to the crackling fire. Bellies full of a comforting meal, sugar cookies and pie, coffee with Kahlua or brandy to close out the night.
This sublimely simple, utterly delectable Silken Lemon Tart is the culinary equivalent.
Ideal for last-minute entertaining, or occasions when you just don't have time or energy to invest into baking, this luscious dessert is easily whipped up using pantry ingredients that I recommend you keep in stock always.
Whether you make it dairy or parve ( non-dairy) , or whether it's topped with meringue, lemon cookie crumble, or simply adorned with powdered sugar, this vibrant dish makes the ultimate sweet serving.
Add a little zest to the table or make to enjoy as an at-home treat.
Emergency measures never tasted this good.
Ingredients
Homemade or store-bought cookie base* 1 can condensed milk/vegan condensed milk 125g white creamed cheese** 1/2 cup lemon juice 1 tablespoon grated lemon zest 2 large egg yolks Garnish of your choice
Directions
* Crush 200g Petite Beurre/Ginger Snaps and combine with 100 grams melted butter/margarine then press into 24 cm pan to make a homemade base. Alternatively use Ruth's Pastry Shell or a Graham Cracker base.
* *Add an extra egg yolk in place of cheese if making this parve (non-dairy) and replace regular condensed milk with non-dairy, vegan condensed milk
1: Stir condensed milk, egg yolks, creamed cheese (if using), lemon juice and zest together, and mix for a minute or two till it slightly thickens, then pour into prepared base and bake at 160 C for approximately 25 minutes till the filling is just firm to the touch. Refrigerate till ready to serve.
Garnish Ideas
- Beat the saved egg whites with approximately 1/2 cup sugar to make meringue, spoon over the baked tart, and return to the oven at 180 C for a few minutes till the top is beginning to color and look lemon meringue-like.
- Combine 1/2 cup flour, 1/4 cup sugar, 60 grams of butter, 1 tablespoon lemon zest, and 1 tablespoon lemon juice together then bake at 180 C for 12 minutes till golden. Sprinkle this lemony crumble over baked, cooled tart. Lemon crumble is also delicious on ice-cream.
- Go for the simple option and dust with powdered sugar and serve with berry compote if desired.
COOK'S NOTES: Use creamed white cheese or any other cream cheese of your choice. Tart keeps well in the refrigerator. Instead of a round tart, you can also bake in a rectangle, and cut into lemon bars. Super easy and so delicious
Enjoy!
This page was posted by Sputnik One of the Sputniks Orbit blog
Down to the last few days of October. Open the window, let the crisp fall in. Leaves on the trees are nearing their full foliage gracing the walkways and country roads.
Sit down and have a coffee with us as a new week starts. Another week to try again to move onto new projects.
October besides December is the most creative month to see how people deck their lawns in Halloween flare.
These leaves are painted in white acrylic paint, then using a Q tip with black acrylic to make the
eyes. My aunt made so many natural crafts during the holidays with the pinecone wreath
Something eerie this way comes from a pumpkin patch under a ominous sky. Would you walk this place? Alone?
Furry children in costumes to fit the occasion. Trick or treat please.
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Ah the fun of creativity is enjoying creating something. Baking today? Creating a meal, or organizing plans for a goal you've been working on, or wanting to get to? Cleaning the house is helps organizing the mind to clear up mental static to channel the flow of higher brain function. Journaling is another way to free your mind from the bonds that hold your creativity captive. Break free and write out two pages. Don't worry about grammatical errors since you're just rambling on with your mind and pen on the notebook. It's just you.
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“In times of pain, when the future is too terrifying to contemplate and the past too painful to remember, I have learned to pay attention to right now. The precise moment I was in was always the only safe place for me.” ― Julia Cameron, The Artist's Way: A Spiritual Path to Higher Creativity
