recipe

Ingredients:

1 Slice Sourdough or Rye bread toasted
1/2 small can of cooked Edamame beans
1/2 ripe Avocado
2 tablespoons of Beetroot hommus
Spinach leaves and Cracked Pepper to garnish

More here: forestwoodfolkart.wordpress.com/2021/06/24/embracing-edamame-beans/

Exploring the street food of Phnom Penh

https://www.toonsarah-travels.blog/exploring-the-street-food-of-phnom-penh/https://www.toonsarah-travels.blog/exploring-the-street-food-of-phnom-penh/

food, health

Weekly Cake Recipe Rich Chocolate Orange Cake

November 7, 2020 Forestwood

One Cake A Week

Do Chocolate Cakes in your house disappear all too quickly?

Then your household will love this Chocolate Orange cake. It has the flavour of Chocolate with a hint of orange juice goodness. Better than chocolate!

Chocolate Orange Cake Recipe

Ingredients

125g butter (softened)
1 tablespoon orange zest
1 3/4 cups Self Raising Flour (equivalent to plain flour with 3 teaspoons of Baking powder added)
1 1/3 cup castor or fine white sugar
1/2 cup cocoa
1/2 teaspoon bicarbonate of soda
1/2 cup Orange Juice
1/4 cup water

Method

Preheat Oven 180 Celsius or 375 Fahrenheit.
Grease and flour a 20 cm/8 inch bundt or round cake pan.
Combine all ingredients in an electric mixer adding wet ingredients last.
Beat on low speed until all ingredients are combined.
Increase mixer speed to medium and beat for 3 minutes or until the cake mixture changes colour and is smooth.
Pour into the prepared pan and bake for 50 – 60 minutes.
Leave stand for 5 minutes before turning out.
Dust generously with icing sugar before serving.
Optional: Ice with Choc Orange frosting, if desired.

Chocolate Orange Frosting

60 grams or 4 tablespoons soft Butter
1 tablespoon grated Orange rind
1 1/2 cup Icing Sugar
2 Tablespoons Milk
1 Tablespoon Cocoa

To Make Frosting:

Beat butter and rind in small mixer bowl until light and fluffy.
Add icing sugar and milk gradually.
Divide frosting mixture in half, stir sifted cocoa into one half and mix well.
Top cake with spoonfuls of orange and chocolate iceing.
Swirl icing with knife to give a marbled effect.

I am making #onecakeaweek at the Home by the Sea. Join me in collating a recipe blog list by leaving your link in the comments below.

More HbtS Cake Recipes. There is plenty to choose from.

food, health

Raspberry Buttermilk Cake

August 10, 2020August 10, 2020 Forestwood

Cake with Cinnamon and White Chocolate Options

#onecakeaweek

This week’s Cake at the Home by the Sea is delicious served with tea or coffee or can be versatile enough for a dessert treat if served with some vanilla yoghurt, cream or ice cream drizzled with Raspberry Coulis.

Raspberry Buttermilk Cake Recipe

Ingredients

130g plain flour
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
55g unsalted butter, at room temperature
145g sugar, plus a further 1 1/2 Tablespoon sugar, divided
1/2 tsp vanilla extract
1/2 tsp finely grated lemon zest (optional)
1 large egg, at room temperature
1/2 cup well-shaken buttermilk
1 cup (approx 140g) fresh or frozen raspberries

Topping:

1 dessertspoon butter, (melted)
1 tablespoon cinnamon (sprinkled over the top)

Method

Preheat oven to 205°C/400°F
Butter and flour a 20cm round cake pan.
Whisk together the flour, baking powder, baking soda and salt and set aside.
Beat the butter and first measure of sugar with an electric mixer at medium-high speed until pale and fluffy.
Beat in the vanilla extract and lemon zest. Add the egg and beat well.
Switching the mixer to a low speed, mix in the flour mixture in three batches, alternating with buttermilk, beginning and ending with flour. Ensure that each time you only mix until just combined.
Transfer the batter into the cake pan and gently spread to fill the pan. Scatter the raspberries over the top and sprinkle with the final 1 and 1/2 tablespoons of sugar.
Bake until cake is golden and a skewer inserted into the center comes out clean, which should take between 30-35 minutes.
Cool the cake for 10 minutes then turn out onto a rack to cool completely, then brush melted butter on top and sprinkle with cinnamon.

Variation: Add 100g white chocolate buds to the mix prior to adding the raspberries.

There are more cake recipes here: #onecakeaweek

food, health, home

DIY Pickled Cucumber Salad -Agurksalat Recipe

July 12, 2020July 12, 2020 Forestwood

I love to try Nordic cooking and dishes. My connection with my Danish family feels a little stronger when I make something peculiarly Danish.

The bonus comes when the dish is healthy AND tasty.

Cucumbers are a humble yet versatile vegetable that hold an important place in salads and summer dishes.

Pickled cucumbers extend the life of salad vegetables, so we can enjoy them for longer. For those of us living in a warmer part of the world, cucumbers are an everyday part of life.

Nutritional Benefits of Cucumber

In just a single cup of cucumber slices, you’ll get 14% to 19% of the vitamin K you need for the day. In addition, you will find vitamins B and C along with minerals like copper, phosphorus, potassium, and magnesium.
Web.MD

Danish Cucumber Salad

This really quick and simple form of cucumber salad, (or in Danish, ‘Agurksalat’), that can extend the life of your salad vegetables and impart another flavour to your meals.

Tart and scrumptious with a tuna or smoked salmon sandwich, or with cold meats, this form of cucumber salad will keep in the fridge for days.

If you run out, you can reuse the liquid and top up with another cucumber or two before you dispose of it.

Ingredients

1- 2 thinly sliced cucumbers (I use Lebanese)
¹/2 cup white vinegar
¹/2 cup sugar
ground pepper
Rosemary or Dill

Thinly slice cucumbers. Peel them if you prefer or have an issue with digesting vegetable skins.
Place in a bowl and sprinkle with a generous amount of salt. Set aside for an hour then drain off the liquid, or pat dry with a paper towel.
Place the sliced and drained cucumbers in a glass jar. Use a glass jar due to the vinegar. (2 cups is a good starting amount, but you can use up to 2 full cucumbers for the amount of vinegar and sugar.) Add more if you are using large cucumbers but equal quantities of vinegar and sugar.
Place the vinegar and sugar in a pan. Heat until sugar is dissolved. I throw mine in the microwave for a minute. (Feel free to add a couple of tablespoons of water if you feel that the vinegar is too strong.)
Pour the vinegar and sugar over the cucumbers. Add pepper to taste. (Black pepper is fine, but white is less noticeable.)
Place a sprig of dill or rosemary in the jar (optional) and chill in the refrigerator for at least an hour before serving.

NB. As you finish the cucumbers, you can slice some more and continue to use the liquid for some time.

Whilst everyone has their own individual recipe, there are many similar versions

denmark skagen yellow houses seaside havn

building

Lemon Broccoli Soup

June 14, 2020 Forestwood

There are some many benefits to eating magnesium-rich foods, and broccoli and spinach are good dietary sources.

If you have members of the family that aren’t keen on munching down on a large chunk of “little trees,” or broccoli, then this soup might tempt them to eat more than they would as a humble steamed vegetable.

Broccoli Soup Recipe

500 g broccoli (diced stalks and sprigs)
1 small potato, finely diced
Several large spinach leaves, chopped roughly (or silverbeet or rainbow chard)
1 onion, diced
Several celery stalks, sliced
4 cups chicken stock
1/2 cup cream, (for cream of broccoli soup)
1 tablespoon lemon juice
1/3 cup frozen or fresh peas
pepper and salt to taste
Lemon slices as garnish
Variation: 1 small chicken breast, cooked and finely sliced

Saute the onion and celery in a pan until the onion turns transparent.
Add potato and stir
Wash broccoli and cut into sprigs and add broccoli, chopped spinach, chicken stock and onion/ celery mix to a large saucepan.
Bring to the boil and simmer for 10-15 minutes.
Add fresh or frozen peas and simmer til broccoli and peas are cooked.

If wanting to make cream of broccoli soup, mash or process using a hand blender or victimizer-blender till smooth. Add cream and return to saucepan heating through whilst adding seasoning and lemon juice.

Or/ gently blend or stir til broccoli breaks up into small sprigs then add seasonings and lemon juice.

Garnish and serve.

Variation:

Adding cooked slivers of chicken breast cooked bolster the protein content of this dish and turn it into a meal.

A nice accompaniment to Broccoli and Spinach soup would be almond or walnut bread.

food, home

Pumpkin Scones!

April 11, 2020April 13, 2020 Forestwood

They’re healthy, contain a vegetable and decadent with jam and cream:

They are Pumpkin Scones.

For Americans, do you call them Pumpkin biscuits?

The following is not my usual recipe.

But it is a great way to gain some of the benefits of eating pumpkin, particularly if you don’t like it or have children who dislike it.

Pumpkin is a great source of potassium and beta-carotene, which is a carotenoid that converts to vitamin A. It also contains some minerals including calcium and magnesium, as well as vitamins E, C and some B vitamins.
https://www.bbcgoodfood.com/howto/guide/health-benefits-pumpkin

The following recipe comes from a controversial figure – a wife of a highly conservative politician, known for Electoral Gerrymander, who became a conservative Federal Senator herself, Lady Flo Bjelke-Petersen. The recipe is good, but I do prefer my recipe for Pumpkin Scones.

She could make a good pumpkin scone apparently, but the higher oven temperature on the following recipe, is way too high and will result in burnt scones. I would err on the lower recommended temperture rather than the highest.

Tip: I also pat a little milk on the top of each scone so that they brown up nicely. There is nothing worse than a pallid scone – it looks uncooked.

Here is a link to my usual scone/biscuit recipe:

Pumpkin Scones

Multiple Scone Recipes

Something nice for morning tea whilst we are cooped up.

food

And a Dash of Magnesium

March 22, 2020 Forestwood

Mineral Deficiency

Minerals in our diet. Not something we give much thought too, is it? But should we? What does it matter if we are deficient in a little, say, magnesium?

It turns out to be pretty important for our bodies! Without enough magnesium, one could suffer:

foot pain
muscle cramps
migraines
high blood pressure
anxiety disorders
asthma
chronic fatigue
irritable bowel syndrome
in severe cases: cardiovascular disease in the form of cardiac arrhythmia, or angina.
low magnesium has been implicated in diabetes.

Magnesium can help control premenstrual syndrome or (PMS), especially where it concern breast tenderness, headache and irritability.
Magnesium can also be useful in relaxing muscles and preventing muscular cramps, during exercise.

“It is generally recommended that women with severe PMS symptoms take 300 to 500 milligrams a day for the two weeks before and during menstruation. The RDA for magnesium is about 300 milligrams, but at least twice as much is needed to see preventive and therapeutic benefits. Supplements are definitely needed to prevent osteoporosis. Women over 50 that are not taking Hormone Replacement Therapy (HRT) probably need about 750 milligrams of magnesium every day, an amount that is hard to get through the diet alone,” according to
Vitaminstuff.com

Oral supplements are readily available, but it is best to include as many magnesium-rich foods, into the diet, as you can, especially if you fall in to the post menopausal age group.

Dairy products, like non-fat yoghurt
Fish particularly tuna and halibut
Dark leafy greens, such as kale, mustard greens, collards, chard (silverbeet), dandelion greens, sorrel, watercress.

Foods very high in magnesium include:

Brazil Nuts,
Pumpkin and Squash seeds
Sesame seeds
Spinach
Broccoli
Almonds
Walnuts
Beans
Peas
Apricots
Avocados
Bananas
Molasses
Brown rice
Cantaloupe
Figs
Garlic
Grapefruit
Peaches
Tofu and soybeans
Wheat, and whole grains
Dark chocolate (Eating magnesium can be tasty too!!)
Several herbs, such as chamomile, cayenne, fenugreek, lemongrass, licorice, paprika, parsley, peppermint, and sage also contain magnesium.

Worth noting also is, “The consumption of alcohol, diuretics, anticonvulsants, antibiotics, digitalis, and lithium can interfere with magnesium absorption. People taking these medications should speak with their doctor about supplementing. Other factors that can decrease magnesium absorption are elevated levels of fluoride, zinc, and vitamin D; diarrhea; high-fat and high-protein diets; consumption of large amounts of cod liver oil; and frequent consumption of foods high in oxalic acid, such as cocoa, rhubarb, spinach, and tea,”
Vitaminstuff.com