|Posted on February 9, 2014 at 12:50 PM|
|Posted on January 25, 2014 at 2:20 AM|
|Posted on January 24, 2014 at 10:45 AM|
Inspired by the fact of my little brother's playing on a Sevens Rugby team at the international tournament this week, I looked up Gosling's of Bermuda's Dark & Stormy drink recipe, and discovered this book by rugby player, David Martin:
See some classic recipes in the book's google page, and you may wish to order the e-book for under five USD.
|Posted on December 28, 2013 at 7:35 PM|
|Posted on November 24, 2013 at 4:30 PM|
It seems that everyone adores pecans, either prepared in pastries or raw. The following recipe transforms this popular American nut into a simple, savoury canapé. I have been making these elegant, crispy pecans to accompany drinks at festive gatherings for two decades.
M-J's Pan-Roasted Party Pecans
In a large pan, melt two tablespoons of butter over medium heat. Add a half-teaspoon of seasoning salt. Pour into this mixture three tablespoons of Worcestershire sauce. If desired, sprinkle in some cayenne pepper to your taste. Mix. Into the pan, add your three or more cups of whole, raw pecans. Using a wooden spoon, stir these seasoned nuts frequently over a medium flame. Remove one, let it cool a minute, taste and adjust your seasonings accordingly. Continue to stir pecans, roasting them on both sides. When the pecans become a bit darker but are not burnt, they are ready to spread out on a large platter to cool. Once these savoury pecans are room-temperature, they will have assumed a crispy and non-greasy consistency. Serve immediately or store them in an attractive tin, where they will last approximately two weeks.
COPYRIGHT M-J de Mesterton 2013
|Posted on May 6, 2013 at 2:45 PM|
|Posted on February 19, 2013 at 4:55 PM|
|Posted on December 3, 2012 at 4:20 PM|
|Posted on November 30, 2012 at 1:10 PM|
|Posted on November 26, 2012 at 2:10 PM|
|Posted on November 12, 2012 at 1:50 PM|
|Posted on November 6, 2012 at 9:55 AM|
M-J's Macrobiotic Pie, Ready to Bake--the Ingredients are as Follows: Filling: Raw Apples, Cinnamon and a Little Brown Rice Syrup; Crust: Organic Whole Wheat Flour, Organic Rolled Oats (OPTIONAL), Safflower Oil, Sea Salt, Cold Water or Green Tea[
Use more whole wheat flour than oats for the pie-crust. You must use more oil than water or tea, otherwise your crust will be hard.
Elegant Simplicity: M-J's Macrobiotic Apple Pie
|Posted on November 4, 2012 at 11:15 PM|
Home-Grown Cayenne Peppers Blended with Sesame Oils: Sauce for Asian Dishes
Fresh Chile Peppers, Toasted Sesame OIl, Organic Sesame Oil and Sea Salt
|Posted on November 4, 2012 at 11:00 PM|
Chopped Fuji Apples, Shredded Lettuce and Room-Temperature Brown Rice, Dressed with Organic Sesame Oil and Apple Cider Vinegar
|Posted on October 20, 2012 at 11:50 AM|
A simple recipe, inspired by macrobiotic cookbook author Aveline Kushi, for baked fruit desserts: cut the cores from apples and pears, fill the apples with cinnamon and brown rice syrup, and insert finely-chopped ginger root and brown rice syrup into the pears. Bake the fruits in a covered dish or pot for an hour or longer, at a medium-hot temperature. The fruits will be soft enough to eat with a fork or spoon and without removing the skins. I used a six-quart Le Creuset stockpot, with a thin layer of sesame oil to prevent sticking on the bottom, to bake these apples and pears.
©M-J de Mesterton 2012
|Posted on September 30, 2012 at 10:20 AM|
Marinated in Soy Sauce or Miso, Dusted with Soy Flour, then Fried in Safflower and Sesame OIls, This Tofu Makes an Hors d'Oeuvre or a Meal
©M-J de Mesterton 2012
|Posted on September 2, 2012 at 3:20 PM|
|Posted on August 14, 2012 at 7:50 PM|
|Posted on August 13, 2012 at 9:50 AM|
Home-Grown Lentil Sprouts on GG Scandinavian Bran Crispbread topped with Strained Yogurt
|Posted on August 11, 2012 at 10:10 AM|
For an elegant kitchen cupboard or pantry arrangement, group similar food-storage containers together. Here, I have placed Luminarc "working" glasses with lids on the bottom shelf; gold-topped jars from Buen Día instant coffee on the middle shelf, and an assortment of Tone's spices, et cetera, on the high shelf.
©M-J de Mesterton 2012 Click Here to Read M-J's Main Website, Elegant Survival