miss_s_b: (Mood: Surviving)
[personal profile] miss_s_b
OK, so, I had 800g of Rhubarb, a bottle of champagne we got free at Christmas, and a jar of Opies' stem ginger in syrup to kill. This is what I did:

Firstly, cut the rhubarb into 1cm chunks, and threw it in a big pan with 300g sugar, 600ml water, and all the syrup from the jar of stem ginger. Bring it to the boil and then let it simmer for 15-20 minutes, until the rhubarb lumps are tender and the liquid is pink and rhubarby. You now have some nice tender rhubarb chunks and a lot of pink, sweet, rhubarb-with-a-hint-of-gingery liquid, and can move on to the actual recipes:
Rhubarb Fizz Jellies )
Rhubarb and Ginger Muffins )
Rhubarb Bucks' Fizz/Mimosas - with picture )
Rhubarb Gin Cocktail )

So there we go, four nice easy recipes to use up some store cupboard staples. I think I might have to send some of the muffins to school with daughter, though...
missdiane: (Light and blossoms)
[personal profile] missdiane
I didn't have a grand plan to spend most of the day cooking Italian fare, but that's what ended up happening. Since I wasn't going to Trader Joe's this week - I made my own cranberry-pistachio biscotti for dipping into coffee in the mornings, using this recipe. I tasted some of the edge bits before the second baking and the flavor on them is fabulous. The only changes to the recipe is subbing 3/4 cup whole wheat flour for part of the white and using orange-flavored dried cranberries - interestingly enough from the last Trader Joe's trip - which they are YUMMY.

The next thing I made were some zucchini basil muffins - using this recipe - since with my new workplace, it's going to be easiest to pack bento-style lunches that don't necessarily need to be refrigerated and have plenty of grabbable foods. I'll have to say they turned out merely ok - they seem to be missing something but I can't quite put my finger on what. Maybe some cracked black pepper or mixing in some of the parmesan instead of only sprinkling it on top. 

The last thing I made was a no-recipe-needed pasta dinner for one. I cooked up some orecchiette pasta in one small pan while I prepped the rest of the ingredients and cooked them in a saute pan. Then when the pasta was mostly done, I drained it and dumped it in the saute pan to soak up the liquid. Note to those who haven't used orecchiette before - it takes longer than usual to cook. Most dried pastas are good at about 8-9 minutes but I am very glad I looked at the packaging because it did take the full 13 minutes to get to mostly al-dente.

Some pictures of the day's work )

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