This weekend, we picked up some fresh mushrooms to make a delicious one-pot savory dish to serve with rice.
3 large cups white mushrooms, sliced
silken tofu, rough chopped
garlic, 2 teaspoons
Worcestershire sauce 1/4 cup
lime and lemon juice
Sautee the mushrooms in olive oil and garlic
Add lemon, lime and Worcestershire sauce
Stir in coconut milk and simmer with thyme
Add chopped tofu
Add pepper to taste
Serve with rice and orange wedges for color
I have been learning to bake, one step at a time. My approach is to master a single recipe, then try variations on that one with other ingredients, calling my sister in Australia for midnight inspiration as often as not. For the holidays, I wanted to make a fruitcake like I remembered from childhood, but without the bits I didn’t like, such as peel, cherries and nuts. Of course, I called my sister to get a recipe, and some suggestions on how to experiment, as she’s my inspiration for such things. She suggested I start with the Divine Date Loaf recipe, soak a bunch of raisins, sultanas, currants and diced apricots in alcohol, and add them until the batter couldn’t coat any more fruit. This sounded good to me, and I proceeded to experiment from there.
Variations on Divine Date Loaf
Substitute gluten free flour for plain flour
Use barley malt syrup instead of molasses
Add a cup of honey for sweetness
Soak about 3 cups chopped sultanas, raisins, apricots,
currants in 1 cup rum + 1 cup brandy for 3 days, stirring each day.
Add cup of honey, lemon crystals or zest to this mix.
Cook at lower temperature (300 instead of 375 degrees) for 40 minutes
Stand small loaf pans in water bath to prevent burning
At the 30 minute mark, turn off heat and put aluminum foil on top of pans (prevents burning)
I made 4 mini loafs and a bunch of muffins in large silicon muffin moulds. It was golden, delicious and like nectar. Mmmmmm.