Welcome home! Please contact lincoln@icrontic.com if you have any difficulty logging in or using the site. New registrations must be manually approved which may take several days. Can't log in? Try clearing your browser's cookies.
Family dinner time
Things been a little heavy around here in our virtual Sanga. That means it’s time to break bread.
Welcome to our virtual potluck. 🍽️🥣🍶🫖
Pull up your chair and grab a virtual plate. What will you be bringing? Please share a pic or a recipe.
I’ll start with a pass of an appetizer and a beverage.,
Veggie spring rolls 
Citrus Ginger Spritzer
6
Comments
Thick Indian Carrot Soup
6 large carrots
1 celery
2 large onions
1 sweet potato
3 veggie stock cubes
1 satchel of Indian spices
1 150 ml packet of coconut milk
2 tablespoons olive oil
1 liter water
Peel the carrots and dice them. Chop the onions and the stem of the celery. Peel the sweet potato and dice it. Put the onions and the celery in the pan with the olive oil and fry on high heat for 3 minutes. Add the water, diced carrots and diced sweet potato and stock cubes. Bring to the boil, cover and let cook for 20 minutes. Purée with a hand blender. Add the coconut milk and the spices. Serve.
Also delicious without the Indian spices!
Perhaps a sachet is sufficient?
I’ll bring the poison… well decaff Jaffna spiced coffee, made with Thames water and Mahakala in attendance
Here is how to make it
You should know most seeds. The first are coriander. Sorry video is in Tamil or Singhalese (see next post). You can get ready-made powder in Tamil stores or on the interweb... if so inclined...
I'll bring a smoothie.
Any fruits are excellent, bananas a must, berries the best, frozen ones are surprisingly cheap.
Best veggies to add:
For lazy breakfasters, add oatmeal for some carbs and/or yoghurt for a bit of protein too.
Didn’t know you spoke “Tamil or Sinhalese” @lobster…
I'm making lasagna for a family getaway, I'll make a second batch for here.
https://www.thewholesomedish.com/the-best-classic-lasagna/
I barely speak inglish ...
Gibberish I iz fluent in.
Years ago when my son was in Boy Scouts we had a very active troop with a weekend camping trip at least once a month. Most of these were our own troop with maybe a dozen or so boys on each trip, and very informal. But each winter we participated in the regional Klondike snow camp, a very large and well organized winter camp for all the troops in the region. On the last full day in camp there would be a Suicide Stew. About mid day we’d start a very large cauldron of boiling water. Every troop would bring ingredients to dump in. Ingredients could be anything you might put in a stew. Only rules were nonspicy, and everyone had to participate. There was deliberately no coordination or communication about each troop’s ingredients. At the end of the day we’d all dine together.
Great memories.
Made this tonight, it was yum. It’s enough for a few days too.
here is the history of recent food trends, might be why family home cooked meals are usually healthier...
https://www.nesta.org.uk/data-visualisation-and-interactive/consuming-history-three-decades-of-change-in-how-and-what-we-eat/
Hi everyone…I know dinner is finished, but I think I’ll just sit for a few minutes after the table is cleared…maybe put my elbow up on it and sip on a nice, little glass of amaretto. …* sigh *.
I'm Italian but I cannot ABIDE Amaretto...! However, I have a recipe for biscotti Pugliesi, which are sublime, and absolutely perfect with an after-lunch Espresso macchiato...
Biscotti Pugliesi
100g whole blanched almonds
100g almond flour or ground almonds
150g icing sugar, plus extra for sprinkling.
Zest of ½ lemon
Pinch of salt
1 med. egg white, lightly beaten.
METHOD
grind the almonds together with the icing sugar, to a coarse texture.
Mix with the ground almonds, lemon zest and salt.
Add the egg white and mix to a soft dough. Roll into a ball.
Wrap in greaseproof paper, and refrigerate for an hour.
Remove from the fridge.
Heat the oven to 180°C (fan assisted, 160°C).
Cut the dough into 2.
On a board, sprinkle icing sugar. Roll each half into a 3cm diameter sausage. (I prefer to gently mould the half into a rough cylinder shape, squeezing it gently to stop it cracking, then rolling the 'sausage' gently, to smooth the shape into a perfectly smooth cylinder.)
Cut each one into 10 discs, and round off, and flatten to a thick disc, about 1cm thick.
Place onto a non-stick tray, or use non-stick Parchment. Lay the discs on the paper, and sprinkle with icing sugar.
Bake in the middle of the oven for 12 minutes.
The biscuits should crack, but should not brown.
Leave on the tray to cool, then gently transfer to a rack to go completely cold.
The biscuits should have a wonderful crisp outer and a deliciously chewy interior.
Questi sono assolutamente deliziosi!
@federica
Yum! As they say in half of Tantra.
https://www.termatree.com/blogs/termatree/yab-yum