***
Food painting artwork
30 x 30cm acrylic and pen on canvas. As this recipe is all about the flavour of peanuts, this painting depicts the mythical peanut tree. Now as you might know, peanuts grow underground on the roots of a small bush. A bit like potatoes grow on the roots of the potato plant. That is why peanuts are also known as groundnuts, and also explains why they are actually a legume, not a nut.However, so many people think that peanuts grow on a tree that I decided to run with this as an artistic idea. The stylistic inspiration today is from the artist Jo Lynch who has a wonderfully fun and cheerful style that celebrates colour and the use of white negative space. I thought these two pictorial ideas could be ideal to explore for a mythical tree.
By the way, all the food painting artwork is available to own in the Official Art Store.
***
The meatless meals recipe
Many years ago now I gave this dish to a Scottish friend to make and test. He made it for himself and his housemates. It was reported back to me that his French housemate reckoned that this is the 'golo golo' mother of all sauces for stir fries. Apparently 'golo golo' is quite a compliment. My friend thought it was excellent too and very easy to make. So all of you peeps out there doing the Meatless Monday, this one's a good one for you.
2 tablespoons oil
6 cloves garlic
1 medium onion
1 tablespoon fresh grated ginger
1 small red chilli
2 tablespoons soy sauce
1 large tomato, diced
juice of 1/2 a lemon
2 cups coconut/soy milk/cow milk
2 cups peanut butter
handful peanuts
up to 1 cup of other chopped veges (carrot, mushrooms, beans)
Saute the garlic and onion in oil.
When soft add the ginger too. Keep sautéing.
Then add the chilli and then tomato (and other veges). Mix well. Cook until tomato collapses or until veges are basically done.
Stir in the soy sauce and the milk.
Then mix in the peanut butter.
When thoroughly mixed (it gets easier as it warms up), stir in the lemon juice. Add extra milk if it is all too thick.
Throw in a handful of peanuts and make sure everything is heated through.
Serve over rice.
Makes 5 bowls.
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More vegetarian cookbook goodies
Need help with conversions? Download this handy dandy pdf of cooking conversion charts for every cooking measuring system I could find. It should make your life easier.
Want to check out more vegetarian dinner recipes? They're all in the Table of Contents.
+++
***
Food painting artwork
25 x 30cm 190?gsm watercolour paper collage. Inspired by the texture of the pudding itself, we have triangles of bread and pieces of dried fruit, all made from paper and overlayed with a semi transparent sheet of paper hand lettered in coloured pencil with the actual recipe in a bold and magazine-layout influenced style.This piece is one of the original artworks from the first incarnation of the recipe book from around 10 years ago. The original concept was the same as the current one, with one important difference. Originally the entire book was going to be hand lettered and the artwork for each recipe was going to include the text as part of the design as you can see here. Clearly I didn't realise what a tremendous amount of painstaking work that was going to be. The project was abandoned. It's only now with a gentle shove from hubby and the more sensible separation of text and images that the cookbook is back and humming along.
By the way, all the food painting artwork is available to own in the Official Art Store.
***
The meatless meals recipe
This is our family bread and butter pudding. It's a traditional English recipe that I remember both my mother and grandmother making. Most memorable comment from a recipe tester guinea pig went something like, 'Fabbo. Cannot be beaten. Not even with a stick.'
6-8 slices (stale) bread
1 egg
1 1/2 cups dried fruit (and nuts and seeds - currants, raisins, sultanas, sunflower seeds, almonds)
1 teaspoon mixed spice (ground ginger, cinnamon, cardamom, cloves, nutmeg)
1/4 teaspoon ground cinnamon
1/4 teaspoon nutmeg
1 teaspoon baking powder ( this can be left out if you don't mind the pudding being a bit flatter than it would otherwise)
2 tablespoons (brown) sugar
1 tablespoon butter
4-5 cups milk
Heat oven to 350-400 F
Grease a basin to cook the pudding in (approx 20x20x5cm)
Break the egg into a flat bottomed container/bowl and beat with 1-2 cups milk (the more bread slices used the more milk you'll need here). Soak half the bread slices in this, squeezing the liquid in. Cover the bottom of the basin with these slices.
Top with the fruit/nuts/seeds. Sprinkle the spices and baking powder on evenly all over.
Soak and squeeze the remaining bread and use to cover the fruit. Tip any excess egg & milk mix in too. Top evenly with butter and sugar. Fill the basin to the top of the bread with milk.
Bake in the oven for 30-40 minutes until the top has browned and no running liquid is left.
Serves 4
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More vegetarian cookbook goodies
Need help with conversions? Download this handy dandy pdf of cooking conversion charts for every cooking measuring system I could find. It should make your life easier.
Want to check out more vegetarian dinner recipes? They're all in the Table of Contents.
+++
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| Photo by dugspr — Home for Good |
It has been a boon of a discovery to me to stumble across a cheap, simple and non toxic way of cleaning up my brushes and palette after a session of oil painting. I swear, I wasn't even looking, and when I did come across this, I could not believe just how straightforward this is. It's so simple you may laugh in amazement and wonder why, just as I did, we are all taught to use turps, mineral spirits or OMS (odourless mineral spirits) to remove residual oil paint, when in fact, it's plain daft to be using these substances.
Let me explain.
The aim is to remove the oil paint from brushes and the palette. Using OMS and its cousins, paint is stripped away. As far as cleaning goes, it does work. But there are numerous problems with these substances. Stripping the paint also dries out and can eventually crack your palette. It also 'eats' the synthetic brush bristles or dries out the natural bristles making then brittle and less flexible. Either way, over time it destroys your brushes. Then there is the problem of OMS being a carcinogen that enters your body through inhalation or when you get it all over your skin. And it's a nonrenewable petroleum product. And it's an environmental hazard. Suffice to say, it's pretty bad stuff.
The other way to remove the oil paint from brushes and the palette is not to strip it off, but to dilute it and wash it away. So what other substances dilute oil paint? The answer is other oils. Um, like supermarket variety vegetable cooking oil.
Yes, bog standard vegetable cooking oil. Unlike OMS and it's cousins, vegetable oil is kind to your palette, effectively moisturises or conditions your brushes, is not a carcinogen (actually not harmful at all, you eat it), is a renewable plant resource and not harmful to the environment. It's one huge win all round.
So how do you use vegetable oil to clean your brushes? Easy peasy. Like this:
- Wipe off as much excess paint onto a rag or paper towel as possible.
- Swirl the brushes in a jar filled with vegetable oil to remove as much paint as you can.
- Wipe the brushes cleanish on a rag or paper towel.
- Give the brushes a final swirling, one at a time, in a second jar only partly filled with vegetable oil. When this jar's oil has become too filthy I decant this oil into another big jar. Then I put in another small amount - about an inch - of fresh oil into the second jar for the final swirling of the next few brushes.
- Then I wash the brushes in soap or dishwashing liquid and warm water, and carefully dry and shape them. (update - I have also discovered Disolv non toxic oil clean up for professional artists for this step and it is truly a wonder product made from waxes and detergents. It's an Australian made product too!)
Now they are as clean as they would be using OMS, as well as lovely and soft. My hands don't stink or have skin flaking off them and my head doesn't pound from the fumes that hang about for hours even with all the windows open. Win win win.
And what happens with the used oil? It gets tipped into a big jar and left alone to let the paint settle to the bottom. Then the usable oil is tipped out and reused, and the sludge at the bottom is disposed of.
Oh by the way, another little tip. When soaping up the brushes, it's wise to not use your palm to work the soap into the brush. If you do, trace amounts of pigment enter your body via the skin and over time these build up and some of them are quite nasty. I always work the soap into the brush against the bottom of the sink or in another jar or I wear a glove. It's also why I use (environmentally friendly) dishwashing liquid as it gets into the bristles and removes the oil a lot more easily than hard soap.
More art technique articles
This article is one in an ongoing series of technical articles for artists, all archived together and accessible from here. The topics range from details on materials, to the business of art, to specific art techniques. Please make use of this resource.
And remember to check out my artworks on Flickr, and have an insider peek at my life as an artist on Facebook.
***
Food painting artwork
30 x 30cm acrylic and pen on canvas. Inspired by illustrations of the children's book variety. A giant apple is the sole fruit of this apple tree. James and the Giant Peach?
By the way, all the food painting artwork is available to own in the Official Art Store.
***
The meatless meals recipe
More appley goodness. This is unbelievably easy to do, especially if you are already using the oven to cook the main meal. And unlike most warming winter desserts which are high on fat and starch, it's pretty healthy being pretty much all fruit.
4 (cooking) apples1 citrus fruit
1/2 cup dried fruit (sultanas/raisins/currants)
4 teaspoons honey
4 dobs butter (1 teaspoons total)
approx 1 cup water
Juice the citrus and soak the dried fruit in this, squeezing the juice through.
Grease a baking tray with sides or use a baking dish.
Core apples. Score an equator around each one, just to break the skin so it doesn't burst (the skin contracts on cooking). Place the apples on the tray.
Half stuff each apple firmly with the soaked fruit. Put 1 teaspoon of honey in each and then complete stuffing them. Top each with a dob of butter.
Tip any spare citrus juice into the tray and top up with water up to (max) 1/2 cm. This creates a nice juice to serve with and prevents the apples from drying out.
Put in a 180 C/375F oven for 30 mins or until apples have started to brown.
Serves 4 with custard.
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More vegetarian cookbook goodies
Need help with conversions? Download this handy dandy pdf of cooking conversion charts for every cooking measuring system I could find. It should make your life easier.
Want to check out more vegetarian dinner recipes? They're all in the Table of Contents.
+++
***
Food painting artwork
30 x 30cm acrylic on canvas. It's a whimsical olde worlde theme this time. This recipe reminds me of ingredients used a century ago. Apples were commonly stored over winter because they keep so well and cooking with apples was also common. Not only were there many varieties of eating apples but there was also choice in cooking apples. Barley seems to have been a winter staple in soups and stews. It's a wonderful grain. A subtle flavour and chewy texture and it fills you up and has a warming effect on the body. I think of these as grandma ingredients. And making stamps from cut apples (or potatoes) seems to me an activity one would do with grandma. So we have apple stamps and a whimsical composition with a touch of Victoriana to celebrate a bit of shared heritage.
By the way, all the food painting artwork is available to own in the Official Art Store.
***
The meatless meals recipe
2 big (green cooking) apples, cored and sliced
1 onion, sliced
1/2 cup red split peas
1/2 cup barley
2 large/4 small tomatoes, roughly chopped
1 teaspoon sugar
4 -5 cups stock
salt to taste
Fry the onion and apple pieces in oil until the apple is quite soft.
Add all the other ingredients bar the salt. Cook gently with the pan LID ON until the barley is soft and plump. This will take at least an hour. Watch that the soup does not catch on the bottom of the pan. Add more stock or water if necessary.
Salt to taste.
Makes 4-5 bowls of very thick soup. Some may insist that this is a stew. I don't care what it's called. It's one of my favorites.
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More vegetarian cookbook goodies
Need help with conversions? Download this handy dandy pdf of cooking conversion charts for every cooking measuring system I could find. It should make your life easier.
Want to check out more vegetarian dinner recipes? They're all in the Table of Contents.
+++
***
Food painting artwork
30 x 30cm acrylic on canvas. Some time ago I experimented with a technique I'd noticed in Egon Schiele's work (warning - link NSFW). Transparent overpainting of the background. I really quite like it. Last time I toyed with white over black. This time I'm toying with chromatic black over gold.And the theme this time? OK, suspend belief now - a potato moon in an alien sky. Yes, rather surreal. This is probably from watching too many cartoons and wacky anime. It's a surreal SciFi theme. At least I avoided adding any giant robots which seems to be de rigueur for anime.
By the way, all the food painting artwork is available to own in the Official Art Store.
***
The meatless meals recipe
There was a time when the only hash browns I had tried were the ones out at cafes that had actually come out of a packet and always seemed to ooze oil. I was never impressed. And then there was a week (or was it two or three? I think I have deliberately erased that memory) where I found myself living on potatoes. Potato salads, baked potatoes, mash, potato gratin. Every meal. Desperate for some sort of a change I tried homemade hash browns. Converted!
This recipe can also be used to make many kinds of vege fritters. In hash browns the starch in the potato holds it all together. For other vegetables, a tablespoon of milk is often all you need to add as a binder. If you're worried, add an egg too.
This recipe can also be used to make many kinds of vege fritters. In hash browns the starch in the potato holds it all together. For other vegetables, a tablespoon of milk is often all you need to add as a binder. If you're worried, add an egg too.
1/3 cup plain flour
1/4 teaspoon salt
10 shakes pepper
1 cup grated potato (roughly one medium to large potato)
Mix flour and seasonings in a bowl.
Then mix in the potato.
Divide the mix into 4.
Pat into balls then squash out as thin as possible (aim for 10cm diametre). It may be easiest to squash them out in the pan.
Fry fairly hot in lots of butter for about 5 minutes on each side until golden brown and delicious looking.
Makes 4.
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More vegetarian cookbook goodies
Need help with conversions? Download this handy dandy pdf of cooking conversion charts for every cooking measuring system I could find. It should make your life easier.
Want to check out more vegetarian dinner recipes? They're all in the Table of Contents.
+++
Artist inspiration and artist influences. No biographies, dates or scholarly research here - this is a personal response to beauty in urban decay by Australian artist Fiona Morgan.
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| Pic by designwallah - flâneur |
These people go out and photograph what is around them in the streets, not out in the fields or forests. So rusted dumpsters, abandoned houses, leaves mashed onto the road and broken gates are the subjects instead of waterfalls, blue sky and magnificent trees. And no people.
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| Pic by bellisario :: photography |
It was my reaction to these photos that alerted me to my interest in texture. So many of these pictures rely on the complexity and randomness of the textures. I've since noticed that many of these photos that appeal to me also play with subtle colour variations (a part of the attraction of texture) and have an emphasis on line. Many are quite graphic and abstract. And many are 'simply' the result of someone walking around the neighbourhood with the ability to see what is before them through new eyes and use composition well.
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| Pic by M i x y |
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| Pic by craigfinlay |
What I particularly like about the LiveJournal group is the skew toward smaller scale compositions, and the emphasis on texture, colour and line. As opposed to most other sites on urban decay which have beautiful photos of abandoned buildings lit in a mesmerising manner as the photo above demonstrates. I think this style is stunning, but what really gets me hooked are examples like the first three on this post.
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| Pic by siobhanm_baxter |
This interest in urban decay photos began about ten years ago and I quickly adopted my own version which involved me pointing a fat camera lens really close up at rocks, squinting into tree bark and being chased away by loopy owners of rusting metal contraptions lying on the road. I was trying to shoot textures and build up a library. At some point I expect that this interest in texture will fully spill over into the paintings. And that will be fun.
This whole post was sparked off by the realisation that it's SoFoBoMo time of year again. I'm not participating this time as the cookbook is on the go and that is quite enough, but if you'd be interested in a self paced and self directed creative project, it's really neat. Go check it out.
And how does SoFoBoMo relate to urban decay? It was this interest in photography of the small scale, using found objects and an artistic eye that led to the Found Creatures theme of SoFoBoMo last year.
More urban decay photo links
A few more interesting urban decay links:
A few 'best of' collections of abandoned building urban decay photos:
About the Creative Cauldron series of posts
The Creative Cauldron series of posts explores and showcases the visual styles, techniques, attitudes, ideas, artists and paintings that have had the most impact on me. The rest of the series is accessible via the Creative Cauldron page. Have a meander if you please, and remember to check out my artworks on Flickr, and have an insider peek at life as an artist on Facebook.
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Food painting artwork
30 x 24cm collage of cotton, paper, pen and gouache. Inspired by seeing asian vege bundles ready to sell that were all wrapped up in newspaper at asian grocery stores, and by the brush and ink style of traditional painting in countries such as China and Japan.
By the way, all the food painting artwork is available to own in the Official Art Store.
***
The meatless meals recipe
This is a really easy way to get a general oriental flavoured vegetarian stock. Another unrelated way is to use the water used for rehydrating shitake mushrooms, which is worth keeping and freezing as it retains a lot of flavour.
3cm sliced fresh ginger
2 teaspoons salt
optional:
2-4 cloves garlic
2-4 shallots/spring onions
Add all to 6-8 cups water and boil lightly for 20 mins or more.
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More vegetarian cookbook goodies
Need help with conversions? Download this handy dandy pdf of cooking conversion charts for every cooking measuring system I could find. It should make your life easier.
Want to check out more vegetarian dinner recipes? They're all in the Table of Contents.
+++
***
Food painting artwork
30 x 24cm collage of cork, fabric, paper and pen. The inspiration for this was the patterns that are used in sewing. The connection for me is that this stock is the basis for so many dishes, just like a sewing pattern is the basis for so many garment creations. And also that this stock is so very versatile and adjustable depending on what you have in the fridge, just as a garment pattern can be nipped and tucked and adjusted for a personal fit.
By the way, all the food painting artwork is available to own in the Official Art Store.
***
The meatless meals recipe
Onion, carrot and celery are the base ingredients for a great homemade vegetable stock.
1 carrot
1 1/2 sticks celery
6 black peppercorns
3 teaspoons salt
2 tablespoons oil (don't use rubbish here, you'll taste it)
6-7 cups water
Roughly chop all veges. A bit more or less of any of them is ok.
Heat the oil in a pot. Toss the veges and peppercorns in the heated oil until well coated.
Put a lid on the pot and sweat the veges for 10 mins on a medium-low heat to bring out the flavour.
Add water and salt and simmer for 20 mins with the lid on.
There, done! Ready to use.
You can strain it , puree it, or use it as is, depending on your preference.
Unsurprisingly, this makes 6-7 cups of stock.
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More vegetarian cookbook goodies
Need help with conversions? Download this handy dandy pdf of cooking conversion charts for every cooking measuring system I could find. It should make your life easier.
Want to check out more vegetarian dinner recipes? They're all in the Table of Contents.
+++
It's Winter here, so what's the good news?
Aside from finally raining this winter, unlike the past 11 or so, and not being too cold - yet, my business cards have arrived! Big yay. Very excited. They're actually a stamp. The perfect use for all those skinny lengths of canvas and lovely artist's papers that I end up with after cutting the main piece to size for an artwork. And far more creative, individual, unusual and sustainability minded than any business card from a printers.
More promotional business, my first ever press release seemed to do OK. It was listed at PR Log which seems to be a useful free service that gets a LOT of traffic. I scored 214 unique hits (to the press release) in 2 weeks. Not bad for an evening's writing. The bummer is that none of that seemed to be ongoing, unlike telling everyone I know about the project which brings people back to WhereFishSing again and again. The next PR stage is to contact individual high traffic websites (Quantcast is useful here) that are likely to be interested in the cookbook project. Likely due to shared attitudes and interests. I'll let you know next month how this goes.
On to the painting - I has acrylic paints! While I love oil paints - the brushfeel, the lustre, the blending- I hate the drying time. Wainting days for a layer to dry is just way too long for some of the styles of painting I am trying out along with the schedule of the cookbook. The 20 or so minutes of acrylics is far more workable. So far so good, though I think they smell terrible.
I also have linen canvas, and more of my favourite filbert brushes to play with. The linen is usually hideously expensive. As in over a hundred dollars a metre. However, the wonderful people at Chapman & Bailey also sell their offcuts. These are small pieces but they happen to be the perfect size for the paintings I am doing for the cookbook - 30 x 30cm or 1 foot square. They sold a bunch of offcuts to me for a price similar to regular cotton duck canvas. I am thrilled. I get to try out the ultimate painting fabric before being a sqillionaire.
On top of all this goodness, a freelance medical illustration project has come in, which has eased the cashflow situation. Between this and the hours I am doing on the cookbook, my days are long. This is not sustainable long term, but it will only last until the end of July. I suspect my time management is going to be much improved by then, which can only be a good thing.
And lastly, I think I might finally have learned to sleep when tired. Flu all around me avoided and more work than usual done. Nanna napping is cool.
The list for June
Pretty similar to last months, but this time, with the addition of getting help.
ThePR campaign Collective Merrymaking has begun, but time is short for me, so I am seeking help while I'm overloaded to get these things done. I'm a real do it yourself kind of person, so letting some things go to another person is kinda a big deal. But I can do it.
The
Release the fully stocked Official Art Store. Again I need help. It's now ready to roll except all the paintings so far need to be scanned. A big job. So, time to ask for help.
Paint, paint, paint! It's taken a while, however I am finally (almost) in the swing of painting every day. At the moment it's 'most days'. Perhaps that needs to be my aim, to take it up a notch and aim to paint *something* every working day. That's a good one, it's much more specific.
***
Food painting artwork
30 x 30 cm acrylic on canvas. The Ukrainian folk art of egg decorating, known as Pysanky, interpreted as a bowl of soup.
By the way, all the food painting artwork is available to own in the Official Art Store.
***
The meatless meals recipe
As you may well be aware, Borscht is a Slavic recipe that celebrates beetroot. What's there to get excited about when it comes to beets? Well, the Oracle at Delphi (of Greek mythology, not of software companies) claimed that beetroot was second only in mystical potency to horseradish, and that it was worth its weight in silver. Beetroot contains betaine, which in other forms is used to help treat depression, and trytophan, which is that woohoo-feel-good chemical in chocolate. If these aren't enough, in many cultures there is the belief that if a man and a woman eat from the same beetroot they will fall in love... A pretty good outcome from a Meatless Monday? This recipe is my adaptation of the Borscht in The New Covent Garden Soup Company's Book of Soups.
500g raw washed beets, grated
500g red cabbage, finely shredded
360g potato, diced small
2 tablespoons red wine vinegar
3 tomatoes, pureed or diced fine
125g butter
1.2L strong stock
1 medium onion, grated
1 carrot, grated
salt and pepper to taste
1 tablespoon raw sugar
Put the beetroot, cabbage and potato in a large pan with the tomato, vinegar, HALF the butter and all the stock.
Simmer for one hour.
In another pan, melt the remaining butter and saute the carrot and onion until golden.
Add to the beets.
Cover and simmer gently for 15 minutes.
Season with salt and pepper to taste and add the sugar.
Makes 6 very red bowls.
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More vegetarian cookbook goodies
Need help with conversions? Download this handy dandy pdf of cooking conversion charts for every cooking measuring system I could find. It should make your life easier.
Want to check out more vegetarian dinner recipes? They're all in the Table of Contents.
+++
***
Food painting artwork
30 x 30cm acrylic on canvas. Originally when I was sketching this out I had Norman Lindsay's famous Magic Pudding in mind. All pen and ink and lines and beautiful paper. And then I was distracted with Joe Sorren's painterly backgrounds on some of his older work around 2003 and began thinking of colourful jam explosions as the pudding is turned upsidedown and released from it's tin.
By the way, all the food painting artwork is available to own in the Official Art Store.
***
The meatless meals recipe
One of my English Grandma's sturdy winter pudding recipes. Goes rather well with mulled wine. Perfect for getting all your keep-warm sugar and carbs in one sweet and filling hit.
1/2 oz butter
1 oz sugar
Cream these together and press into the base of a greased 8" semi conical dish.
This 'lining' is not strictly necessary, but it does make sure the pudding is moist.
6 tablespoons jam
Now is your chance to use up that jam that's been sitting in the cupboard for as long as you can remember.
Press the jam on top of the butter/sugar. Push it up the sides of the pan a little way too. Just don't spread it too thin as it boils away.
3 oz butter
3 oz castor sugar
4 oz sr flour
2 eggs
1-2 tablespoons warm water
1/2 teaspoon vanilla essence
This is the actual cake part of the pudding.
Cream the fat and sugar well together.
Beat in the eggs one at a time.
Add the sifted dry ingredients and the water and vanilla a little at a time.
Turn into the prepared dish and bake 30 -35 minutes for a shallow dish and 40-45 minutes for a deeper one at 350-375F.
Turn the pudding out so the jam is on the top.
Great with icecream etc.
Upsidedown pudding here we come say 4 watering mouths!
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More vegetarian cookbook goodies
Need help with conversions? Download this handy dandy pdf of cooking conversion charts for every cooking measuring system I could find. It should make your life easier.
Want to check out more vegetarian dinner recipes? They're all in the Table of Contents.
+++
***
Food painting artwork
30 x 24cm acrylic and pen on cotton. Heavily influenced by Medieval illuminated manuscripts which seemed rather appropriate for such an ancient and traditional winter potation.
By the way, all the food painting artwork is available to own in the Official Art Store.
***
The meatless meals recipe
What better way to kick off the season of winter but with the happy warm glow of a mug or two of mulled wine? This recipe was collected and refined during my Scottish years but actually reminds me of late December afternoon at work in London when the whole office would get mulled wine ingredients together and the pot would brew away ready for knock off time.
2 bottles red wine (1.5 L)
1 1/2 teaspoons coriander seeds
5-7cm cinnamon
1/2 teaspoon grated nutmeg
4 tablespoons sugar
12 cloves
1/2 L orange juice or more to taste
Put all the ingredients in a pot and heat gently for at least an hour. Do not simmer or boil.
1 1/2 teaspoons coriander seeds
5-7cm cinnamon
1/2 teaspoon grated nutmeg
4 tablespoons sugar
12 cloves
1/2 L orange juice or more to taste
Put all the ingredients in a pot and heat gently for at least an hour. Do not simmer or boil.
+++
More vegetarian cookbook goodies
Need help with conversions? Download this handy dandy pdf of cooking conversion charts for every cooking measuring system I could find. It should make your life easier.
Want to check out more vegetarian dinner recipes? They're all in the Table of Contents.
+++
***
Food painting artwork
30 x 30cm acrylic on canvas. Joyfully influenced by the lovely artwork of Natasha Wescoat, a contemporary American pop artist who I'm a fan of, known best for her jewelled trees series.
By the way, all the food painting artwork is available to own in the Official Art Store and this particular image is also a free seasonal computer wallpaper. 800x600 1024x768 1280x1024 1600x1200
***
Round up
Welcome to cool days and freezing nights, frosty mornings and toasty warm homes. Autumn has come and gone, Winter is here. This is the season of the hardy root vegetables and those few frost resistant above ground veg. It's the time to snuggle up with a hearty bowl of soup and the best time of year to get familiar with your oven. It heats the house AND it cooks your food.
The upcoming recipes will be celebrating those dishes that fuel your body and warm your home. There'll be pies, risottos, tarts, dumplings, puddings, casseroles and stews. We'll find uses for bread, broad beans, brussel sprouts, cabbage, carrot, lentils, apples and more (no, not all at once!) and they won't be soggy, tastleless or boring. In fact, they'll be rather appetising.
At the end of the season I'll collect together all the recipes for both Autumn and Winter and get them published for you in a real live physical book. Yes, the finalising of Autumn recipes is still going on. I have been somewhat overwhelmed and will be back-posting additional recipes as we go along. They may appear in your RSS feed reader and they will definitely show up in the Table of Contents.
Round up
Welcome to cool days and freezing nights, frosty mornings and toasty warm homes. Autumn has come and gone, Winter is here. This is the season of the hardy root vegetables and those few frost resistant above ground veg. It's the time to snuggle up with a hearty bowl of soup and the best time of year to get familiar with your oven. It heats the house AND it cooks your food.
The upcoming recipes will be celebrating those dishes that fuel your body and warm your home. There'll be pies, risottos, tarts, dumplings, puddings, casseroles and stews. We'll find uses for bread, broad beans, brussel sprouts, cabbage, carrot, lentils, apples and more (no, not all at once!) and they won't be soggy, tastleless or boring. In fact, they'll be rather appetising.
At the end of the season I'll collect together all the recipes for both Autumn and Winter and get them published for you in a real live physical book. Yes, the finalising of Autumn recipes is still going on. I have been somewhat overwhelmed and will be back-posting additional recipes as we go along. They may appear in your RSS feed reader and they will definitely show up in the Table of Contents.
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More vegetarian cookbook goodies
Need help with conversions? Download this handy dandy pdf of cooking conversion charts for every cooking measuring system I could find. It should make your life easier.
Where are the rest of the vegetarian dinner recipes? They're all in the Table of Contents.
+++
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