It is that time in the spring that tender green flowers are emerging from the buds of what I like to refer to as The Maple Syrup Tree.
Added whole into a stew at the very end will barely cook the buds, which mean they keep a bright colour and retain a little crunch.
This morning I added them to a breakfast bowl of oranges, roasted almonds, and cream top yogurt.
700ml/medium container of a Thai coconut-base pre-made soup
700 ml broth
1 can coconut milk
1.5 cups rice
200 ml water
Salt & pepper to taste
Simmer all ingredients for at least 1 hour. Remove lid to thicken.
Yum yum. Many tins for the freezer
- Cook 2 cups of rice, then cool.
- Sautée in butter: 3 grated carrots, 3 minced onion, 6 cloves crushed garlic, chopped Asian greens, then cool.
- Assemble filling by mixing 2lbs ground beef, the sautéed stuff, the cooked rice, 2 eggs, 2 cups of tomato sauce, chopped fresh tomato, spices, salt.
- Core and blanche cabbage
- Prep containers by “greasing” the bottoms with tomato sauce.
- Roll that bizniss and don’t stop till you get enough
- Seal tight & freeze!
- To make: thaw for half a day, then put into 350 oven for 1.5 hours.
A one-page sample sourdough routine for 2 loaves using a close cast iron pot for baking in. I adapted it from Emma Christensen’s interpretation of Chad Robertson‘s recipe in Tartine Book No. 3.
Here is the
printable pdf file: AshtasSourdoughSchedule