2 ½ lb rhubarb
8 cups water
½ cup honey
Cut rhubarb into 1” pieces. Cook in hot water until soft (not boiling). Strain out the rhubarb pieces. Stir in the honey. Chill.
You can add more honey to taste. I found that ½ cup was sufficient, as it sweetened it without overwhelming the rhubarb with honey flavor. However, you can add more honey if you want.
The rhubarb can be used again in recipes that call for cooked rhubarb. I made mine into a crumble, but it was more mushy than it would have been normally because it had already been cooked. A simple dessert is to stir honey or sugar and cinnamon into the rhubarb.
#dairyfree #drink #glutenfree #honey #rhubarb #vegetarian
1 cup flour
¾ tsp baking powder
¾ tsp baking soda
½ tsp ground allspice
½ tsp ground cardamom
1/8 tsp salt
¼ cup butter
1 egg
¾ cup plain yogurt, or sour cream, or a mixture
1 Tbsp honey
2 cups apples, core removed, diced small
about ½ cup honey
Preheat oven to 400° F.
Stir together the dry ingredients. Cut in the butter. In a separate bowl, beat the egg, yogurt/sour cream, and honey. Gently stir the wet mixture and apple pieces into the dry mixture.
Grease a muffin tin. Spoon 1-2 tsp of honey into each cup. Spoon the batter into each cup, dividing evenly.
Bake for 15 minutes.
#allspice #apple #bakingpowder #bakingsoda #biscuit #breakfast #butter #cardamom #egg #honey #muffin #salt #sourcream #vegetarian #wheatflour #yogurt
¾ cup cold buttermilk
¼ cup brown sugar
1 egg
2 cups flour
½ tsp salt
3 Tbsp cold butter
¾ cup oats
cinnamon
Preheat oven to 375°. Combine the first three ingredients in a medium bowl, stirring with a whisk until the egg is beaten.
Combine flour and salt in a large bowl. Cut in butter until the mixture resembles coarse meal. Stir in the oats. Add milk mixture, stirring just until moist.
Place dough onto a floured surface and knead lightly until the dough is all together. Place on a baking sheet that is either greased, or lined with parchment. Form dough into an approximately ¾” thick, 9” circle. Cut dough into 12 wedges all the way through. Sprinkle cinnamon on top.
Bake until golden, 18-20 minutes. Serve warm.
#biscuit #breakfast #brownsugar #butter #buttermilk #cinnamon #egg #oats #salt #scone #snack #vegetarian #wheatflour
Crust:
1 cup flour
3 Tbsp powdered sugar
¼ cup butter
¼ cup yogurt
Filling:
1 cup (8 oz) cream cheese
2 Tbsp honey
1 large egg
Topping:
2-4 apples, cored and cut into ¼” slices
1/8 tsp cardamom
1/8 tsp allspice
2 Tbsp honey
Preheat oven to 450° F. Grease 9” pie pan.
Crust: Stir together flour and sugar. Cut in butter and yogurt until the dough forms. Press the dough onto the bottom and one inch up the sides of the pan.
Filling: Beat the cream cheese until smooth. Add the honey and mix well. Blend in the egg. Pour the filling into the crust.
Topping: Toss the ingredients together, to coat the apple slices. Place apple slices in a decorative fashion on the top of the tart. You want it to be about double layered with apple slices.
Bake 10 minutes. Reduce heat to 400° F and bake for 25-30 minutes or until golden brown (apples are soft when pierced with a fork), and filling is almost set. Remove from oven and let cool before serving.
#allspice #apple #butter #cardamom #creamcheese #dessert #egg #honey #pie #powderedsugar #vegetarian #wheatflour #yogurt
This is not a traditional Welsh laverbread recipe, but it is similar.
1 cup prepared laver, or nori sheets torn up and soaked in water until soft (drain off excess water)
¼ cup rolled oats
¼ cup corn meal or oat flour
vegetable oil
salt
pepper
malt vinegar
Stir together the laver/nori, oats, and corn meal. It should make a dough that holds together, and is not runny or extremely sticky.
Warm the oil in a pan for frying. Form the dough into thin patties about 2” across. Fry them for a few minutes on each side, until golden and crisp. Place on a wire rack over paper towels to drain off excess oil.
Serve sprinkled with salt, pepper, and vinegar.
Makes about 9 patties.
Where I live, it's a lot easier to find nori, seaweed that has been toasted and rolled flat in a sheet. It is the same species of the seaweed used in Wales, but it's been prepared differently. As stated in the recipe, you can just soak it in water to soften (only takes a minute or so) for good results.
#breakfast #cornmeal #dairyfree #glutenfree #oatflour #oats #oil #pepper #salt #seaweed #side #snack #vegan #vinegar
¼ cup dried lavender buds
6 ¾ cup hot water
½ cup honey
1 cup lemon juice
½ pound dry ice
Steep the lavender buds in the water for at least 10 minutes. Strain out and discard the buds. Stir in the honey to dissolve while the water is still warm. Stir in the lemon juice. Add any more water if necessary to make 2 quarts. Add the dry ice. Serve after allowing to carbonate for about 15 minutes, or to store, wait for all the dry ice to dissolve, then store in an airtight container in the fridge.
#dairyfree #drink #dryice #fairyfeast #glutenfree #honey #lavender #lemonjuice #vegetarian
about 5” of cucumber
1 cup plain Greek yogurt
2 cloves garlic, minced
1 Tbsp chopped fresh mint leaves
½ tsp ground black pepper
Cut the cucumber in half lengthwise and remove the seeds. Grate the cucumber into a bowl. Stir in all the other ingredients.
It gets better as the flavors combine over time (like 30 minutes), but you can use it immediately.
#condiment #cucumber #garlic #glutenfree #mint #pepper #sauce #side #vegetarian #yogurt
3 cups milk
2/3 cup sugar
¼ cup cornstarch
3 egg yolks
3 Tbsp unsweetened dark cocoa
1/8 tsp salt
½ tsp vanilla extract
½ cup dark chocolate chips
Put 2 ½ cups milk, the cocoa, and the salt in a saucepan over med-high heat. Sprinkle sugar on the milk, without stirring.
In a separate bowl, whisk the cornstarch into the remaining milk. Add egg yolks and beat well.
Right when milk comes to a boil, remove from heat and stir in the cornstarch mixture. Keep stirring as the mixture begins to thicken. Return to heat and cook for 1-2 minutes, stirring constantly as it thickens. Remove from heat and stir in chocolate chips and vanilla. Serve warm.
#chocolatechip #cocoa #cornstarch #dessert #eggyolk #glutenfree #milk #pudding #salt #sugar #vanilla #vegetarian
3 ¾ cups milk
½ tsp salt
¾ cup sugar
¼ cup + 1 tsp cornstarch
3 egg yolks
1 ½ tsp vanilla extract
1 ½ Tbsp butter
Put 3 cups milk and the salt in a saucepan over med-high heat. Sprinkle sugar on the milk, without stirring.
In a separate bowl, whisk the cornstarch into the remaining milk. Add egg yolks and mix well.
When milk comes to steaming, right before a boil, remove from heat and stir in the cornstarch mixture. Keep stirring as the mixture begins to thicken. Return to heat and cook for 1-2 minutes, stirring occasionally. Remove from heat and stir in butter and vanilla. It will continue to thicken as it cools. Serve warm.
Makes 6 servings.
For variations, replace ½ tsp of vanilla extract with another extract, like orange or lemon.
Serve alone, or with fruit or cake.
#butter #cornstarch #dessert #eggyolk #glutenfree #milk #pudding #salt #sugar #vanilla #vegetarian
¼ cup popcorn kernels
½ cup butter
¾ cup sugar
¼ cup corn syrup
½ tsp vanilla extract
Pop the kernels into plain popcorn.
Melt butter over medium heat in a saucepan. Add sugar and corn syrup. Let it simmer, stirring occasionally, for 10 minutes or less. Do not let it come to a full boil, as that will burn the caramel. It should end up a medium brown caramel color. Lighter caramel brown makes a softer caramel. As soon as it gets a reddish tint, it will create a hard caramel that tastes more like the storebought caramel popcorn. Don't let it get darker than that.
When it's done, remove from heat and add vanilla extract, stirring in well. Pour over the popped popcorn in a large bowl. Turn the popcorn gently with two spoons or rubber spatulas until it's all covered with caramel.
Eat it while it's warm, or spread it out on waxed paper for the caramel to harden.
#butter #cornsyrup #dessert #glutenfree #popcorn #snack #sugar #vanilla #vegetarian