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Follow her as she prepares and partakes the "bread for the stomach" in http://beforesixdiet.blogspot.com/ . And while you are full at it, she offers you the "bread for the soul" in her travels by foot and by thoughts in http://footandfire.blogspot.com/ Happy Reading!

Friday, July 10, 2015

6-step Whole Chili Achara



200 pcs Deseeded Whole Chilis
Carrots, cut into strips
1.5 liters vinegar (coconut)
500ml pineapple juice
salt and cracked peppercorns
garlic, chopped
onion, chopped
ginger, chopped
500 gms sugar
Turmeric powder (optional)

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Arrange chilis and carrots in sterilized jars.
In a wok, put vinegar, pineapple juice, sugar and the spices.
Bring to boil for about 15-20 minutes.
Pour boiling vinegar in each jar. Seal.
Refrigerate when cooled down.
Serve as appetizer.

(If you have no jar, put all chilis and carrots in the vinegar and cover with lid.
Let cool and transfer to plastic container. Refrigerate to prolong shelf life)




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Wednesday, July 8, 2015

4-Step Fried Lumpiang Tofu


Step 1. Slice hard tofu 
Step 2. sprinkle with salt and cracked peppercorns and dried herbs (or pesto). 
Step 3. Wrap individually in the lumpia wrapper. 
Step 4. Deep fry in oil and serve crisp and hot!


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Friday, July 3, 2015

Ways to enjoy your prepared Pesto: From Pasta to Bread Pesto


There are many ways to enjoy your prepared pesto. One can put it in a cooked pasta together with cheese or Alfredo cream and spread it on a soda crackers. I topped a tablespoon of pesto on my scrambled eggs. I also put a tablespoon of it in my noodle soup.

Please check my No-Frill Pesto in a previous post.


Tell me more, how I can enjoy a pesto!!! Just drop a note in the comment box.

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Wednesday, July 1, 2015

No-Frill Pesto (Basil and Almonds)


100g basil 
1/2cup almonds 
3 cloves garlic 
1/2 cup olive oil 
salt and pepper... 

Put all ingredients a small portion at a time in a blender.
And blend.



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Don't forget to patronize Fresh Start Organic Culinary Herbs...

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