We’re not vegetarian, but I’ve yet to find a fish sauce that even pretends to be organic or sustainable so I just may have to make this. Source.
Vegetarian Fish Sauce Recipe
1 1/2 cup shredded dried seaweed
4 cups water
3 very large cloves garlic, crushed but not peeled.
1 1/2 tbsp. black peppercorns
1/2 cup dark Chinese soy sauce
Extra boiling water as needed
Place the seaweed in a pot and add 4 cups of water.
Bring to a boil, then turn down the heat to keep it bubbling along.
Cook for 20 minutes.
Add the rest of the ingredients and enough water to make about 6 cups total in the pot.
Bring back to a boil, then boil fairly high for at least 1/2 hour.
At that point, begin to taste (just a little, though–it’s strong).
When the stock is reduced by about half, it will be almost too salty to eat, and that means it is ready.
Strain through fine mesh or a coffee filter and allow to cool.
I need to remember this the next time I have to make something for a violin recital and we don’t have enough power to bake. From Dozen Flours.
Easy Chocolate Fudge
6 tablespoons, 2 3/4oz, or 75 grams of unsalted butter, cut into even-size pieces
1 12oz package + 3/4 cup, 1 pound 2 ounces, or 500 grams semisweet chocolate chips or block chocolate, chopped evenly
14 ounce can sweetened condensed milk
1/2 teaspoon vanilla extract
1/4 cup of semisweet chocolate chips, nuts, or coconut (optional)
Line a 8-inch square pan with waxed or parchment paper.
Place the chocolate, butter, and condensed milk into a medium sized saucepan. Heat gently, stirring constantly, until the chocolate and butter melt and the mixture is smooth. DO NOT BOIL. Remove from the heat and beat in the vanilla and continue to mix for a minute until thickened. Pour it into the pan and smooth the top. Sprinkle the chocolate chips, nuts, or coconut on top, if desired.
Let the mixture chill in the fridge for at least one hour or until firm. Remove from the pan by lifting the waxed paper out of the pan. Peel off the waxed paper and using a heavy knife, cut into squares.
Store at room temperature for slightly soft fudge or in the fridge for firmer fudge.
Yield: I cut the fudge into fairly small, bite sized pieces and got about 50 servings.
This just might convince me that radishes are edible. Maybe. I’ll definitely have to try making it in the spring, when radishes are about the only fresh veggie around — heck, maybe I’ll even GROW radishes for this, that’s an idea. Original Internet Source.
from the book:
“la natura sottovaso” – “fruits and veggis in jars”
recipes for thermomix 21.
a very appreciated gift from my friend Nilla Bertani!
400gr of red radish (Raphanus sativus)
400gr of caster sugar
cut away the top and the buttom of the red radish. cut in pieces
peel the oranges and cut in slices
peel the apples and cut in pieces.
cop the red radish (with a knife or with a mixer.
put in a pot together with the orange and the apples.
cook for ca 15-20min and then add the sugar.
let cook softly for other 40min.
pour in clean jars and close lides.
put the jars upside down to coolen.
store in a cool, dark place.
you must try it! :))))
it is fantastic with just simple white yogurt,
with a soft, creamy cheese, but also on bread for an unusual breakfast.
use apples that are not to strong in taste (not granny smith o fuji f.ex),
the best sould be two small, puckered apples you don’t know how to get rid of.