Monthly Archives: March 2014

Yellow Lentil Soup

yellow-lentil-soup_1

 

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İngresident:

  • 1 cup yellow lentils, washed well
  • 5 cup water
  • 1/4 cup rice, pre-washed
  • ½ medium onion, finely chopped
  • 3 tbsp sunflower oil
  • Salt to taste
  • 1 Chicken or vegetable stock cube
  • Lemon juice, as  desire
  • Ground red pepper, as desired, for garnishing
  • 1 Tsp dried mint, for garnishing

SERVES 4

Preparation Time: 60 minutes

Preparation:

 

Place the lentils and in a medium sized saucepan.
On medium heat, cook for 20 minutes, removing the froth which forms while boiling with a spoon. Add the rice to the cooking lentils. If the soup seems too thick, add some water until desired thickness. Lightly fry the onions in a separate frying pan and add to the soup. Then add, the chicken or vegetable stock cube and salt. Occasionally stir, while continuing to cook for 30 minutes. Serve hot with lemon juice, garnish with red pepper and driedmint.

yellow-lentil-soup

Caramelised peaches with vin santo

PEACHES ARE OFTEN PAIRED WITH WINE in Italy – as an aperatif, I am partial to a peach bellini. I also enjoy them baked with a traditional almondy stuffing and served topped with a prosecco-flavoured zabaglione. Here is an effortless way to transform ripe peaches into a lovely dessert. If you don’t have any vin santo, use a aweet Marsala wine or a splash af Amaretto liqueur, Whatever you have to hand.

SERVES 4

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caramelised-peaches-with-vin-santo

  • 100g granulated or caster sugar
  • 3 tbsp water
  • 1 vanilla pod, slit open
  • 100ml vin santo
  • 50g unsalted butter, softened
  • 8 firm but ripe peaches, stoned and quartered
  • good-quality vanilla ice cream, to serve

Put the sugar water into a medium heavy-based saucepan (that will hold the peaches) over a medium-low heat.  Once the sugar has dissolved, increase the heat and cook the syrup to a light caramel colour. Remove from the heat. Scrape the seeds from the vanilla pod directly into the pan and stir in the vin santo and butter.

Return the pan to a medium heat and stir the sauce until it is smooth. Add the peaches and cook for a few minutes until they have softened slightly but are still holding their shape. Take the pan off the heat.

Divide the peaches and sauce between serving bowls and top each one with a generous scoop of very cold vanilla ice cream.

Serve an once

Cured Goats Meat

Ingredients:

  • Desired amount of large boneless pieces of goat’s meat (meat should be from a goat older then two years)
  • Salt
  • Water
  • Thyme

Preparation Time
Approximately 10 days

Preparation:

  • Generously salt the meat pieces.
  • Hang the meat in a dry, clean and sunny environment for two days.
  • On the third day, dip the meat pieces in boiling water and beat with a wooden meat beater to make them soft.
  • Again generously salt the meat pieces and hang in a sunny environment for one day.
  • Repeat the process for the third day for two more days.
  • On the sixth day, once again, dip the meat into boiled water and generously season with salt and thyme.
  • Leave the meat to dry well in a clean and sunny environment.

cured-goats-meat

personal development

Hi there,

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There are also plenty of other meditation topics like weight loss, relationships, and self image, and money meditations amongst the many topics available to you.

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Thanks for reading…

Bulent Osman (editor)

introduction

Hello,
My name is Bulent. I’m this platforms new editor, an just want to introduce myself to members.

I look forward to working on this platform now an in the future. If anyone has any questions for me, please feel free to ask me anything.

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Also as this platforms editor i’d love to know what you, the members have interests in so I can know what it is you like or dislike. Please feel free to make your suggestions to me.  Everybody is welcome to ask me anything or to make suggestions.

Again I look forward to working on this platform, it will be a Sincere pleasure for me to do so.

Thank you for taking the time to read this message.

Bulent Osman(editor)