social.coop

Dining & CookingHaute Cuisine: From the Pages of Vogue, Culinary Gems from Jean Schlumberger, French Master Jeweler <a href="https://www.diningandcooking.com/1990631/haute-cuisine-from-the-pages-of-vogue-culinary-gems-from-jean-schlumberger-french-master-jeweler/" rel="nofollow noopener noreferrer" translate="no" target="_blank">https://www.diningandcooking.com/1990631/haute-cuisine-from-the-pages-of-vogue-culinary-gems-from-jean-schlumberger-french-master-jeweler/</a> <a href="https://vive.im/tags/francais" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#francais</a> <a href="https://vive.im/tags/france" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#france</a> <a href="https://vive.im/tags/French" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#French</a> <a href="https://vive.im/tags/FrenchVinegar" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#FrenchVinegar</a> <a href="https://vive.im/tags/FromTheArchives" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#FromTheArchives</a> <a href="https://vive.im/tags/Recipes" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Recipes</a> <a href="https://vive.im/tags/Vinegar" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Vinegar</a>

GangaMatki and Gotu Kola Salad with CoconutGotu Kola aka Pennywort is a bit of a super food with amazing properties - also some side effects so do your research before using. Occasionally I can find bunches at the local Asia grocery – a joy because it is used across Sri Lanka and India. In Sri Lanka a sambal is made, but this dish is a step further, a salad with a base of Moth Beans (Matki). It is very easy to make and matki takes under 30 mins to cook, so you can make the salad in the morning while you are pottering around getting ready for work, and then it is ready to have with dinner when you get home.Recently I found a gotu kola plant and now have it growing at home - it does well in a dampish, partly shaded environment. I have also made this dish with nasturtium leaves, parsley or coriander in place of the gotu kola. Other ingredients include onion, green chilli, lemon zest, grated coconut, and lime juice.<a href="https://mastodon.au/tags/FromTheArchives" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#FromTheArchives</a> <a href="https://mastodon.au/tags/FromTheKitchen" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#FromTheKitchen</a> <a href="https://mastodon.au/tags/IndianFood" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#IndianFood</a> <a href="https://mastodon.au/tags/GotuKola" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#GotuKola</a> <a href="https://mastodon.au/tags/Food" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Food</a> <a href="https://mastodon.au/tags/Vegetarian" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Vegetarian</a>

GangaKuzhambu is made daily in Tamil households, and has hundreds, if not thousands, of varieties. It is basically a spicy broth that can but might not include vegetables and it is spooned or poured over rice as it is eaten.This Kuzhambu (pic) is one that is tamarind based and is strongly flavoured with curry leaves. There are many different recipes for this dish – you can search for them as 'curry leaf kuzhambu' or as 'Karuveppilai Kuzhambu'. This one looks good: <a href="https://rakskitchen.net/karuveppilai-kuzhambu-recipe-curry-leaves-kuzhambu/" rel="nofollow noopener noreferrer" translate="no" target="_blank">https://rakskitchen.net/karuveppilai-kuzhambu-recipe-curry-leaves-kuzhambu/</a> I use the recipe from <a href="https://mastodon.au/tags/Dakshin" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Dakshin</a> - it is a little simpler than the one at the link. You might like to check it out if you have that book.<a href="https://mastodon.au/tags/Food" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Food</a> <a href="https://mastodon.au/tags/IndianFood" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#IndianFood</a> <a href="https://mastodon.au/tags/TamilFood" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#TamilFood</a> <a href="https://mastodon.au/tags/FromTheArchives" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#FromTheArchives</a> <a href="https://mastodon.au/tags/FromTheKitchen" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#FromTheKitchen</a> <a href="https://mastodon.au/tags/Vegetarian" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Vegetarian</a>

PentaxkeCavemen. <a href="https://pixelfed.social/discover/tags/fensterfreitag?src=hash" class="u-url hashtag" rel="nofollow noopener noreferrer" target="_blank">#fensterfreitag</a> <a href="https://pixelfed.social/discover/tags/vielfensterfreitag?src=hash" class="u-url hashtag" rel="nofollow noopener noreferrer" target="_blank">#vielfensterfreitag</a> <a href="https://pixelfed.social/discover/tags/windowfriday?src=hash" class="u-url hashtag" rel="nofollow noopener noreferrer" target="_blank">#windowfriday</a> <a href="https://pixelfed.social/discover/tags/cappadocia?src=hash" class="u-url hashtag" rel="nofollow noopener noreferrer" target="_blank">#cappadocia</a> <a href="https://pixelfed.social/discover/tags/turkey?src=hash" class="u-url hashtag" rel="nofollow noopener noreferrer" target="_blank">#turkey</a> <a href="https://pixelfed.social/discover/tags/turkije?src=hash" class="u-url hashtag" rel="nofollow noopener noreferrer" target="_blank">#turkije</a> <a href="https://pixelfed.social/discover/tags/traveltip?src=hash" class="u-url hashtag" rel="nofollow noopener noreferrer" target="_blank">#traveltip</a> <a href="https://pixelfed.social/discover/tags/travel?src=hash" class="u-url hashtag" rel="nofollow noopener noreferrer" target="_blank">#travel</a> <a href="https://pixelfed.social/discover/tags/travelphotography?src=hash" class="u-url hashtag" rel="nofollow noopener noreferrer" target="_blank">#travelphotography</a> <a href="https://pixelfed.social/discover/tags/architecture?src=hash" class="u-url hashtag" rel="nofollow noopener noreferrer" target="_blank">#architecture</a> <a href="https://pixelfed.social/discover/tags/architecturephotography?src=hash" class="u-url hashtag" rel="nofollow noopener noreferrer" target="_blank">#architecturephotography</a> <a href="https://pixelfed.social/discover/tags/pentax?src=hash" class="u-url hashtag" rel="nofollow noopener noreferrer" target="_blank">#pentax</a> <a href="https://pixelfed.social/discover/tags/pentaxk1?src=hash" class="u-url hashtag" rel="nofollow noopener noreferrer" target="_blank">#pentaxk1</a> <a href="https://pixelfed.social/discover/tags/editedincaptureone?src=hash" class="u-url hashtag" rel="nofollow noopener noreferrer" target="_blank">#editedincaptureone</a> <a href="https://pixelfed.social/discover/tags/fromthearchives?src=hash" class="u-url hashtag" rel="nofollow noopener noreferrer" target="_blank">#fromthearchives</a>

GangaRice is such a comfort food, in any form. While I love a bowl of traditional congee (vegetarian style), in this house we play free and loose with flavourings and toppings.For us, congee conjours up wintery days and long slow cooking of rice, beans, lentils and/or grains on the stove top. They can be cooked slowly in the oven also – image an overnight slow slow cooked congee ready for breakfast when you finally emerge from the doona. One of the delights of Winter is congee.One winter after shifting into this house we didn't have adequate heating for Winter. Boy it was cold, and mostly I spent time in the kitchen. It was the one place that was reliably warm (something was always cooking and the oven was on a lot). I cooked SO MUCH congee that winter.Jook is another name for congee. I've read that jook means “arrow.” A warm satisfying bowl of congee sure goes straight to the heart. When cooked, congee is usually soupy, a little runny, not thick enough to hold a spoon. But there’s no standard for consistency, so it’s perfect when it’s as you like it. It will thicken on standing, but can be thinned with some water or stock.Congee is perfect for breakfast, if you can get up early enough to cook it. Or cook in a low oven overnight. But it also goes down well at any time of the day, especially a cold Winter’s day. I like it best cooked in a Chinese clay pot – it makes a difference and I keep one just for congee.There are also "quick congee" methods using left-over rice. Honestly, they are very good too. But the style that has my heart is the slow-cooked version.<a href="https://mastodon.au/tags/Food" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Food</a> <a href="https://mastodon.au/tags/Vegetarian" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Vegetarian</a> <a href="https://mastodon.au/tags/FromTheArchives" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#FromTheArchives</a> <a href="https://mastodon.au/tags/FromTheKitchen" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#FromTheKitchen</a> <a href="https://mastodon.au/tags/AsianFood" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#AsianFood</a> <a href="https://mastodon.au/tags/NotTraditional" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#NotTraditional</a>

PentaxkeRemembering Korchnoi. Shout out to Viktor Korchnoi who would have turned 94 today and which is considered to be the strongest player never becoming world champion (although he is the only player to have won or drawn—in individual game(s)—against every reigning World Chess Champion. Still have fond memories of when I played my strongest opponent in a <a href="https://pixelfed.social/discover/tags/simul?src=hash" class="u-url hashtag" rel="nofollow noopener noreferrer" target="_blank">#simul</a> in <a href="https://pixelfed.social/discover/tags/Ostend?src=hash" class="u-url hashtag" rel="nofollow noopener noreferrer" target="_blank">#Ostend</a>, <a href="https://pixelfed.social/discover/tags/Belgium?src=hash" class="u-url hashtag" rel="nofollow noopener noreferrer" target="_blank">#Belgium</a> in 2004. Needless to say, I lost gracefully. That day, already well into his seventies, he didn’t loose one game (IIRC 38 - 2 - 0!) <a href="https://pixelfed.social/discover/tags/fromthearchives?src=hash" class="u-url hashtag" rel="nofollow noopener noreferrer" target="_blank">#fromthearchives</a> <a href="https://pixelfed.social/discover/tags/monochrome?src=hash" class="u-url hashtag" rel="nofollow noopener noreferrer" target="_blank">#monochrome</a> <a href="https://pixelfed.social/discover/tags/blackandwhite?src=hash" class="u-url hashtag" rel="nofollow noopener noreferrer" target="_blank">#blackandwhite</a> <a href="https://pixelfed.social/discover/tags/blackandwhitephotography?src=hash" class="u-url hashtag" rel="nofollow noopener noreferrer" target="_blank">#blackandwhitephotography</a> <a href="https://pixelfed.social/discover/tags/korchnoi?src=hash" class="u-url hashtag" rel="nofollow noopener noreferrer" target="_blank">#korchnoi</a> <a href="https://pixelfed.social/discover/tags/viktorkorchnoi?src=hash" class="u-url hashtag" rel="nofollow noopener noreferrer" target="_blank">#viktorkorchnoi</a> <a href="https://pixelfed.social/discover/tags/chess?src=hash" class="u-url hashtag" rel="nofollow noopener noreferrer" target="_blank">#chess</a> <a href="https://pixelfed.social/discover/tags/canoneos?src=hash" class="u-url hashtag" rel="nofollow noopener noreferrer" target="_blank">#canoneos</a> <a href="https://pixelfed.social/discover/tags/editedincaptureone?src=hash" class="u-url hashtag" rel="nofollow noopener noreferrer" target="_blank">#editedincaptureone</a>

GangaI have numerous Pumpkin Soups that I love, including this one. I first made it when I was on a Clean-out-the-pantry drive during the Covid lockdowns (I was trying to minimise shopping trips).Its a very versatile soup. Use any lentils. Toor dal, channa dal, chickpeas and split peas are all good candidates. Or small split fava beans. Brown lentils, puy lentils, beluga lentils, whole red lentils (masoor dal), horsegram, matki beans – all are good. Here I used some end-of-the-packet beluga. It makes for a dark soup – if this is difficult for you, just add plenty of chopped herbs as a garnish.Some lentil types will break down and make a thick broth for the soup, others are more likely to hold their shape and add texture. Either will work well.Cook the lentils first. Tinned lentils (or beans) are all Ok too.Start with onions, celery, carrot. Add chopped tomatoes, tinned tomatoes or some tomato puree. Chunks of butternut or other fav pumpkin/squash. Herbs. Spices (I use turmeric, cumin and chilli powder (or chillies). When simmering, add your lentils.Cook until done to your satisfaction.You can add anything else you fancy along the way,Top with herbs and/or crispy fried onions.<a href="https://mastodon.au/tags/food" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#food</a> <a href="https://mastodon.au/tags/Soups" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Soups</a> <a href="https://mastodon.au/tags/FromTheArchives" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#FromTheArchives</a> <a href="https://mastodon.au/tags/FromTheKitchen" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#FromTheKitchen</a> <a href="https://mastodon.au/tags/Vegetarian" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Vegetarian</a>

GangaAmaranth Leaves are the leaves of the varieties of edible amaranth plants. They are very easy to grow, and come up year after year, so keen gardeners are never without this vegetable in their gardens. The leaves can vary from green to red, and you will often see bunches in Asian green groceries.The leaves and the grain are exceptionally high in protein as well as amino acids, potassium, calcium, magnesium, iron, manganese, copper, and zinc - a vegetarian's dream plant.I cook them in Indian dishes, as the leaves are quite common in India so there is a great variety of recipes. Amaranth varieties are used in Asian cooking too. Known as Chinese Sinach or Een choi, it is often sold as whole plants with roots. <a href="https://mastodon.au/tags/FromTheArchives" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#FromTheArchives</a> <a href="https://mastodon.au/tags/FromTheKitchen" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#FromTheKitchen</a> <a href="https://mastodon.au/tags/Food" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Food</a> <a href="https://mastodon.au/tags/AmaranthLeaves" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#AmaranthLeaves</a> <a href="https://mastodon.au/tags/IndianFood" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#IndianFood</a> <a href="https://mastodon.au/tags/Vegetarian" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Vegetarian</a>

PentaxkeEmpty Beach. <a href="https://pixelfed.social/discover/tags/silentsunday?src=hash" class="u-url hashtag" rel="nofollow noopener noreferrer" target="_blank">#silentsunday</a> <a href="https://pixelfed.social/discover/tags/beach?src=hash" class="u-url hashtag" rel="nofollow noopener noreferrer" target="_blank">#beach</a> <a href="https://pixelfed.social/discover/tags/ocean?src=hash" class="u-url hashtag" rel="nofollow noopener noreferrer" target="_blank">#ocean</a> <a href="https://pixelfed.social/discover/tags/varadero?src=hash" class="u-url hashtag" rel="nofollow noopener noreferrer" target="_blank">#varadero</a> <a href="https://pixelfed.social/discover/tags/cuba?src=hash" class="u-url hashtag" rel="nofollow noopener noreferrer" target="_blank">#cuba</a> <a href="https://pixelfed.social/discover/tags/travel?src=hash" class="u-url hashtag" rel="nofollow noopener noreferrer" target="_blank">#travel</a> <a href="https://pixelfed.social/discover/tags/traveltip?src=hash" class="u-url hashtag" rel="nofollow noopener noreferrer" target="_blank">#traveltip</a> <a href="https://pixelfed.social/discover/tags/travelphotography?src=hash" class="u-url hashtag" rel="nofollow noopener noreferrer" target="_blank">#travelphotography</a> <a href="https://pixelfed.social/discover/tags/colourful?src=hash" class="u-url hashtag" rel="nofollow noopener noreferrer" target="_blank">#colourful</a> <a href="https://pixelfed.social/discover/tags/vibrantcolours?src=hash" class="u-url hashtag" rel="nofollow noopener noreferrer" target="_blank">#vibrantcolours</a> <a href="https://pixelfed.social/discover/tags/pentax?src=hash" class="u-url hashtag" rel="nofollow noopener noreferrer" target="_blank">#pentax</a> <a href="https://pixelfed.social/discover/tags/pentaxistd?src=hash" class="u-url hashtag" rel="nofollow noopener noreferrer" target="_blank">#pentaxistd</a> <a href="https://pixelfed.social/discover/tags/editedincaptureone?src=hash" class="u-url hashtag" rel="nofollow noopener noreferrer" target="_blank">#editedincaptureone</a> <a href="https://pixelfed.social/discover/tags/fromthearchives?src=hash" class="u-url hashtag" rel="nofollow noopener noreferrer" target="_blank">#fromthearchives</a>

Ganga<a href="https://mastodon.au/tags/Apples" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Apples</a>, the fruit of Winter. While we think of them as dessert fruit, they also make amazing salads and savoury baked dishes - salads, pickles, chutneys, as well as jams, breakfast dishes, juices and desserts. They can be eaten raw, poached and roasted. As well as salads, they make amazing soups when incorporated with veggies. Dr Ben, a Korean doctor and blogger, uses apples and pears in his kimchis for sweetening.🙇‍♀️ to the apple!<a href="https://mastodon.au/tags/FromTheArchives" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#FromTheArchives</a> <a href="https://mastodon.au/tags/FromTheKitchen" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#FromTheKitchen</a> <a href="https://mastodon.au/tags/food" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#food</a> <a href="https://mastodon.au/tags/Salads" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Salads</a> <a href="https://mastodon.au/tags/vegetarian" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#vegetarian</a>

FiXato<a href="https://toot.cat/tags/WavyWednesday" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#WavyWednesday</a> <a href="https://toot.cat/tags/FromTheArchives" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#FromTheArchives</a> <a href="https://toot.cat/tags/FiXatoFoto" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#FiXatoFoto</a> <a href="https://toot.cat/tags/Fireplace" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Fireplace</a>

GangaApricots are another fruit with both sweet and savoury uses. They are best home-grown - shop-bought ones have terrible flavour and texture. Home grown are out of this world.With their fresh fruity flavour they add a lightness and great colour contrast to salads and fruit salads. They bake and poach well and pair surprisingly well with vegetables like okra.Dried apricots also have numerous applications in the kitchen, either pureed or soaked and cooked.We keep store-bought apricots for cooked dishes. When we have the delight of a gift of home-grown apricots, they are eaten as-is and in salads.<a href="https://mastodon.au/tags/food" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#food</a> <a href="https://mastodon.au/tags/FromTheArchives" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#FromTheArchives</a> <a href="https://mastodon.au/tags/FromTheKitchen" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#FromTheKitchen</a> <a href="https://mastodon.au/tags/Salads" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Salads</a> <a href="https://mastodon.au/tags/Vegetarian" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Vegetarian</a>

GangaI am a fan of artichoke hearts, and use them particularly in Summer salads. Although they can be roasted, sauteed, gratineed, used to top pizza and turned into a dip, our uses are primarily in salads.<a href="https://mastodon.au/tags/food" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#food</a> <a href="https://mastodon.au/tags/FromTheArchives" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#FromTheArchives</a> <a href="https://mastodon.au/tags/FromTheKitchen" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#FromTheKitchen</a> <a href="https://mastodon.au/tags/Vegetarian" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Vegetarian</a> <a href="https://mastodon.au/tags/salad" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#salad</a>

GangaPea Eggplants (also called Turkey Berry and Sundakkai) are very common across S.E. Asia and India. They are used fresh in S.E. Asia and more commonly used dried (Sundakkai Vathal) in South India. They are very delicious and incredibly nutritious. Fresh pea eggplants can be found in Asia groceries and the dried ones in Indian groceries.<a href="https://mastodon.au/tags/IndianFood" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#IndianFood</a> <a href="https://mastodon.au/tags/food" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#food</a> <a href="https://mastodon.au/tags/Vegetarian" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Vegetarian</a> <a href="https://mastodon.au/tags/FromTheKitchen" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#FromTheKitchen</a> <a href="https://mastodon.au/tags/FromTheArchives" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#FromTheArchives</a>

Ganga<a href="https://mastodon.au/tags/Tamarind" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Tamarind</a> is one of my favourite flavours, and it is a regret that we don’t often get fresh tamarind pods here. There is a difference between using fresh young but ripe tamarind and the dried blocks of older tamarind that we use. Some recipes are great with the younger tamarind, some pair better with the older and/or dried tamarind. Occasionally we can pick up raw tamarind, and I love to make a sweet-sour molasses/syrup with it to capture the wonderful mouth puckering green taste.Here I roasted Brussels Sprouts with my tamarind molasses. You can make your own from raw or ripe tamarind pods. But in some parts of the world it is easy to purchase a tamarind syrup – this can be used as well if the sweetness doesn’t override the tartness. It needs a balance of sweet and tart.<a href="https://mastodon.au/tags/FromTheKitchen" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#FromTheKitchen</a> <a href="https://mastodon.au/tags/Food" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Food</a> <a href="https://mastodon.au/tags/FromTheArchives" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#FromTheArchives</a> <a href="https://mastodon.au/tags/IndianFood" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#IndianFood</a> <a href="https://mastodon.au/tags/Vegetarian" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Vegetarian</a>

GangaFennel is a vegetable that feels like it should be a Summer vegetable but it is definitely at its best in Winter. It is delicious raw, in salads or nibbled while you potter in the kitchen. But it is also very good when cooked. It loses its strong aniseed taste and becomes creamy and delicious. Baked, grilled, pan fried, simmered into soups or blended into purees. It really is an underutilised vegetable in Australia.<a href="https://mastodon.au/tags/Food" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Food</a> <a href="https://mastodon.au/tags/FromTheKitchen" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#FromTheKitchen</a> <a href="https://mastodon.au/tags/FromTheArchives" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#FromTheArchives</a> <a href="https://mastodon.au/tags/Vegetarian" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Vegetarian</a> <a href="https://mastodon.au/tags/Fennel" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Fennel</a>

Juliette Robert19 février 2014 - Il y a 11 ans jour pour jour, j’ai atterri de nouveau à Kyiv pour couvrir les derniers jours de la révolution ukrainienne. J’ai retrouvé la Sotnia que je suivais un mois plus tôt et j’ai passé la soirée sur les dernières barricades au milieu de la place.Et puis ma carte mémoire de travail a lâché. Depuis, impossible de la monter pour la lire. Il me fallait donc trouver une boîte qui puisse extraire la puce mémoire et la lire et voir si les photos étaient toujours là, sans que ça me coûte un rein ou l’âme de mon premier né. J’ai fini par trouver, et j’ai fini par envoyer la carte et oui, elles étaient bien là. Je pensais en avoir perdu 300 ; près du double ont été retrouvées. Je les avais quasi toutes oubliées. Les roses dans les cocktails molotov, les visages harassés, Ihor et Sasha, la main sur le cœur, l’infirmerie et Ihor le Sotnik, blessé, son pistolet dans un holster... 1/...<a href="https://boitam.eu/tags/DansLesArchives" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#DansLesArchives</a> <a href="https://boitam.eu/tags/FromTheArchives" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#FromTheArchives</a> <a href="https://boitam.eu/tags/photojournalism" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#photojournalism</a> <a href="https://boitam.eu/tags/photography" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#photography</a> <a href="https://boitam.eu/tags/documentary" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#documentary</a>

Pentaxke15 years apart. Truth be told, whenever I lack inspiration, I go to <a href="https://pixelfed.social/discover/tags/Dinant?src=hash" class="u-url hashtag" rel="nofollow noopener noreferrer" target="_blank">#Dinant</a>. It may be not the most eciting city to visit in Belgium, but it more than makes up for it with it’s fairytale-like atmosphere. The time before, it was raining cats and dogs and I settled for a quick-quick <a href="https://pixelfed.social/discover/tags/panorama?src=hash" class="u-url hashtag" rel="nofollow noopener noreferrer" target="_blank">#panorama</a>, so the last time I visited the <a href="https://pixelfed.social/discover/tags/citadel?src=hash" class="u-url hashtag" rel="nofollow noopener noreferrer" target="_blank">#citadel</a> of Dinant I had to redo it and this time with a little more effort. Both are +/- 120* vertical. It’s also proof that in <a href="https://pixelfed.social/discover/tags/Belgium?src=hash" class="u-url hashtag" rel="nofollow noopener noreferrer" target="_blank">#Belgium</a>, it doesn’t rain all the time (although it certainly feels that way.) Photo #1: 10/2018 7 photos stitched <a href="https://pixelfed.social/discover/tags/Olympus?src=hash" class="u-url hashtag" rel="nofollow noopener noreferrer" target="_blank">#Olympus</a> E-30 Photo #2: 5/2023 30 photos stitched <a href="https://pixelfed.social/discover/tags/Pentax?src=hash" class="u-url hashtag" rel="nofollow noopener noreferrer" target="_blank">#Pentax</a> K1 <a href="https://pixelfed.social/discover/tags/throwbacktuesday?src=hash" class="u-url hashtag" rel="nofollow noopener noreferrer" target="_blank">#throwbacktuesday</a> <a href="https://pixelfed.social/discover/tags/belgie?src=hash" class="u-url hashtag" rel="nofollow noopener noreferrer" target="_blank">#belgie</a> <a href="https://pixelfed.social/discover/tags/belgique?src=hash" class="u-url hashtag" rel="nofollow noopener noreferrer" target="_blank">#belgique</a> <a href="https://pixelfed.social/discover/tags/thisisbelgium?src=hash" class="u-url hashtag" rel="nofollow noopener noreferrer" target="_blank">#thisisbelgium</a> <a href="https://pixelfed.social/discover/tags/travel?src=hash" class="u-url hashtag" rel="nofollow noopener noreferrer" target="_blank">#travel</a> <a href="https://pixelfed.social/discover/tags/travelphotography?src=hash" class="u-url hashtag" rel="nofollow noopener noreferrer" target="_blank">#travelphotography</a> <a href="https://pixelfed.social/discover/tags/landscape?src=hash" class="u-url hashtag" rel="nofollow noopener noreferrer" target="_blank">#landscape</a> <a href="https://pixelfed.social/discover/tags/landscapephotography?src=hash" class="u-url hashtag" rel="nofollow noopener noreferrer" target="_blank">#landscapephotography</a> <a href="https://pixelfed.social/discover/tags/fromthearchives?src=hash" class="u-url hashtag" rel="nofollow noopener noreferrer" target="_blank">#fromthearchives</a> <a href="https://pixelfed.social/discover/tags/Pentaxk1?src=hash" class="u-url hashtag" rel="nofollow noopener noreferrer" target="_blank">#Pentaxk1</a> <a href="https://pixelfed.social/discover/tags/editedincaptureone?src=hash" class="u-url hashtag" rel="nofollow noopener noreferrer" target="_blank">#editedincaptureone</a>

GangaThis is a perfect evening salad, reminiscent of a cheese and greens plate – so much so that you will find yourself wanting to eat it with crackers! It is simple and quick, yet utterly delicious.I don’t often buy bags of mixed lettuce leaves but sometimes it is the easiest and cheapest way to bring a salad together. Here I use mesclun, but any mix will work. If you have some watercress leaves, radicchio or Belgian Endive, add some of those too.Top with toasted nuts or seeds. Walnuts are great – I sometimes keep a bowl of two of unshelled walnuts in the kitchen just to add to dishes as needed. But other nuts will work easily as well – pistachios, pecans, hazelnuts, for example. Or sunflower seeds, pepitas or other seeds. Then drizzle with just a little walnut or hazelnut oil with even less lemon juice. Select your cheese and add. Voila! A salad.<a href="https://mastodon.au/tags/Food" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Food</a> <a href="https://mastodon.au/tags/FromTheArchives" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#FromTheArchives</a> <a href="https://mastodon.au/tags/FromTheKitchen" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#FromTheKitchen</a> <a href="https://mastodon.au/tags/Vegetarian" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Vegetarian</a> <a href="https://mastodon.au/tags/Salad" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Salad</a>

GangaLooking for a nice cuppa chai? Try this. Make it as sweet as you like. White sugar is ok if you don't have the others.Clove, Cinnamon and Cardamom Chai (CCC Chai)Simmer 1 tspn cloves, 8cm cinnamon sticks and 1 tspn cardamom pods in 0.5 cup water with 2 cups milk for several minutes. Add 1 tspn black tea and 2 – 3 tspn jaggery or brown sugar and continue to simmer for another 3 or 4 minutes. Strain and serve.<a href="https://mastodon.au/tags/Food" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Food</a> <a href="https://mastodon.au/tags/Recipes" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Recipes</a> <a href="https://mastodon.au/tags/FromTheArchives" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#FromTheArchives</a> <a href="https://mastodon.au/tags/FromTheKitchen" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#FromTheKitchen</a>

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