1 lb beef, cut into chunks, or ground
½ tsp lavender buds
8 oz sliced mushrooms
7 red potatoes of variable size
2 Tbsp cream cheese
¼ cup milk
½ tsp salt
½ tsp ground black pepper
2 beets
3 carrots
1 onion
¼ cup fennel leaves and stalks
2 Tbsp flour or corn starch
Cook the beef and mushrooms with the lavender buds in a small amount of water. Add salt and pepper to taste.
Cut potatoes into chunks and boil until soft. Drain the water; mash the potatoes with the milk, cream cheese, salt and pepper.
Preheat oven to 400° F.
Chop up the vegetables and place in a casserole dish. You can use just the beet root, or use the leaves as well. Put the beef and mushrooms over the vegetables, it's okay if it's not fully cooked at this point. Sprinkle flour over everything.
Spread the mashed potatoes over everything.
Bake for about 30 minutes. Broil it at the end if necessary to brown the top.
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¼ cup corn starch
¼ cup chopped raw nuts
2 cups milk, cream, buttermilk, or nut milk
1 ½ cups chopped apples
1 ½ cups chopped pear
¼ c honey
½ tsp cinnamon
1/8 tsp ginger
pinch of ground cloves
pinch of salt
pinch of nutmeg
Mix the corn starch, nuts, milk, apples, pears, and honey in saucepan and bring slowly to a simmer. Cook, stirring for 5-8 minutes. Remove from heat and stir in cinnamon, cloves, nutmeg and salt. Can be served warm or chilled.
#apple #buttermilk #cinnamon #cloves #cornstarch #cream #dairyfree #dessert #ginger #glutenfree #honey #milk #nutmeg #nutmilk #nuts #pear #pudding #salt #vegetarian
For the topping:
1 1/3 cup flour
3 Tbsp brown sugar
1 Tbsp ground ginger
¼ cup butter
For the filling:
2 cups rhubarb, chopped into ½-inch pieces
2 cups strawberries, stems removed and cut into quarters
¼ cup honey
3 Tbsp cornstarch
1/8 tsp salt
Heat oven to 375° F.
In a mixing bowl, combine flour, baking powder, brown sugar and ginger. Cut in the butter until the texture is crumbly. Refrigerate until needed.
Toss rhubarb, strawberries, honey, cornstarch and salt in a 9” deep-dish pie plate.
Remove topping from refrigerator and cover fruit thickly and evenly with topping. Place pie plate on a baking sheet, and bake until crumble topping is golden brown in places and fruit is bubbling beneath, about 40-50 minutes.
#brownsugar #butter #cornstarch #crumble #dessert #ginger #honey #rhubarb #salt #strawberry #vegetarian #wheatflour
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
1 cup milk
2 Tbsp butter
½ tsp salt
½ cup sugar
1 egg, beaten
1 tsp vanilla extract
1 Tbsp yeast
1 tsp sugar
¼ cup lukewarm water (110 degrees)
4 to 4½ cups flour
3 Tbsp melted butter
1 Tbsp orange zest
Sauce:
1 cup orange juice
¼ cup sugar
1 Tbsp cornstarch
Heat milk with butter, salt and ¼ cup of the sugar. Heat until butter melts, but do not boil. Let cool to lukewarm. Whisk in egg and vanilla.
Dissolve yeast in water with 1 tsp sugar. Combine 3½ cups of flour with yeast mixture and milk mixture, stirring to form dough. Turn dough onto lightly floured board. Spread a thin layer of butter inside the bowl.
Knead dough about 8 minutes until smooth and resistant, adding flour if necessary.
Return to bowl. Cover and place in warm place to rise until double in size, 1 to 2 hours.
Punch down dough. Roll out on lightly floured board to a large rectangle about ½” thick. Brush with melted butter. Mix ¼ cup sugar with orange zest and sprinkle on.
Roll dough like jelly roll. Use a sharp knife to cut thick slices to make the rolls. Place in a greased cake pan.
Mix together the sauce ingredients and pour over the rolls. Cover and let rise in warm place until nearly doubled in size.
Heat oven to 325° F. Bake rolls 45 minutes, until light golden brown.
#butter #cornstarch #dessert #egg #milk #orangejuice #orangezest #roll #salt #sugar #vanilla #vegetarian #wheatflour #yeast