One jar is good.
Two is better.
These mason jars are on the largish side, the more, the better. This is a recipe that luckily really can't go wrong. It goes like this:
1 bottle of decent vodka OR Bombay Sapphire gin
app. 200 grams sugar (I use organic cane sugar)
Place the above ingredients in a large jar. Fill the remaining space up with diced rhubarb.
Shake daily for 4-6 weeks, keep in a cool, dark spot.
Enjoy straight up.
Thursday, May 13, 2010
Grilled cheese sandwiches and tomato soup. A classic. Admittedly, the soup was ready made, and just has to be heated and served, but it did the job. The sandwich - so simple. Spread Hellman's Mayonnaise on whatever bread you've got, add a slice of good cheddar, slap 'em together and heat on a buttered pan until they're golden and crispy. It's a winning combo, to be eaten with one hand only, dipping the sandwich into the soup, while reading the paper with other.
Saturday, May 1, 2010
This dish is, was, a mess. A Delicious Mess. It's been a week, so the details are fuzzy, but basically it arose out of 4 portobello mushrooms I'd bought, and some black beans that Mikael had soaked and boiled but just not gotten around to using.
4 portobello mushrooms (with the stems cut off and set aside), prebaked with olive oil and spices, for app. 30 minutes.
2 cups of black beans, soaked and boiled.
2 cups of pearl spelt (or barley) boiled in broth
1 bag of fresh spinach, or half a bag frozen, fried in olive oil and garlic with the chopped portobello stems.
1 can of tinned tomatoes
A handful of grated cheese
Arrange the mushrooms in a baking dish that leaves a little space in and around them. Mix the beans, spelt and spinach, add a bit of salt to taste, and dump it all over the mushrooms. Add the tinned tomatoes to the dish and spread it over everything, adding the grated cheese to the top. Bake until bubbly and the cheese is golden, á la lasagne.
Really nice, messy, delicious dish using what I had at the moment!