http://recipes.wikia.com/wiki/Gluten_Free_Berry_Buckwheat_Waffles
* 1/2 cup white rice flour
* 1/4 cup buckwheat flour
* 1/4 cup potato starch
* 1/4 teaspoon salt
* 2-1/2 tablespoon baking powder
* 3 tablespoons turbinado sugar (or white sugar)
* Two eggs (separated)
* 3/4 cup rice or soy milk
* 1 cup Berries of choice (fresh or frozen)
Directions
Beat egg whites until stiff.
Combine all the dry ingredients, stir in egg yolks, oil, and milk.
Stir in the Berries. Gently fold in the egg whites.
Pour suggested amount of batter for your waffle iron into your waffle maker. Most waffle irons use about 1/4-cup of batter per waffle.
Cook three to five minutes, until it no longer steams.
Note: These waffles freeze well.
Recipe makes about eight average-size waffles.
Sunday, July 05, 2009
Fresh Salted Salmon
http://www.grouprecipes.com/sr/15372/freshly-salted-salmon/recipe/
Ingredients
* 1/3 c coarse salt .
* 4 tbsps sugar .
* 2 salmon fillets, about the same size & thickness, skin on .
* 3-4 tsps white pepper, roughly ground .
* fresh dill, roughly sliced
Directions
* Step #1 Wipe the fillets with a paper towel, but don't rinse.
* Step #2 Take out possible big bones that might be left.
* Step #3 Place the fillets skin side down on a work surface.
* Step #4 Sprinkle top with salt, sugar, pepper & fresh dill.
* Step #5 Place on of the fillets on top of the other, skin side up, so that the seasoned sides are together.
* Step #6 Wrap tightly in a plastic wrap.
* Step #7 Put a small weight on top of the salmon & put in in the fridge for minimum of 24 hrs, but preferably 2-3 days.
* Step #8 Before serving, scrape off the seasoning & cut the fillets into thin slices.
* Step #9 You can serve this with a slice of lemon, with boiled potatoes, on some nice bread, as an appetizer, as an evening snack.
Ingredients
* 1/3 c coarse salt .
* 4 tbsps sugar .
* 2 salmon fillets, about the same size & thickness, skin on .
* 3-4 tsps white pepper, roughly ground .
* fresh dill, roughly sliced
Directions
* Step #1 Wipe the fillets with a paper towel, but don't rinse.
* Step #2 Take out possible big bones that might be left.
* Step #3 Place the fillets skin side down on a work surface.
* Step #4 Sprinkle top with salt, sugar, pepper & fresh dill.
* Step #5 Place on of the fillets on top of the other, skin side up, so that the seasoned sides are together.
* Step #6 Wrap tightly in a plastic wrap.
* Step #7 Put a small weight on top of the salmon & put in in the fridge for minimum of 24 hrs, but preferably 2-3 days.
* Step #8 Before serving, scrape off the seasoning & cut the fillets into thin slices.
* Step #9 You can serve this with a slice of lemon, with boiled potatoes, on some nice bread, as an appetizer, as an evening snack.
Watermelon / Tomato Caviar Tapas
1. 8 plum tomatoes
2. 1 seedless watermelon, cut into 2-inch cubes
3. 1 tablespoon fresh lemon juice
4. 1/4 cup Spanish extra-virgin olive oil
5. 1 tablespoon sherry vinegar
6. 1 teaspoon lemon zest
7. Sea salt
8. Mint leaves, thinly sliced
9. Skewers
* SERVINGS: 4
Ingredients
1. 8 plum tomatoes
2. 1 seedless watermelon, cut into 2-inch cubes
3. 1 tablespoon fresh lemon juice
4. 1/4 cup Spanish extra-virgin olive oil
5. 1 tablespoon sherry vinegar
6. 1 teaspoon lemon zest
7. Sea salt
8. Mint leaves, thinly sliced
9. Skewers
Directions
1. Using a sharp knife, slice off the tops and bottoms of each of the tomatoes. Locate the fleshy dividing wall of one segment inside the tomato. Slice into the wall and open up the flesh to expose the seeds. Remove the seeds and their pulp by slicing through the tomato core. Set aside the seeds. Your aim is to keep the pulp of the seeds together to create tomato seed “fillets” that are separate from the firmer tomato flesh. Repeat with each segment of the tomato.
2. Skewer one tomato seed fillet on each cube of watermelon. Arrange the skewers on a serving plate.
3. In a small bowl, mix the lemon juice with the oil, and vinegar and half of the lemon zest. Pour the dressing on the skewers. Sprinkle with sea salt, the remaining lemon zest and the mint. Serve immediately.
Notes
Use a microplane for removing the zest from the lemon. If you want to save time, use cherry tomatoes instead of the tomato seeds.
http://www.foodandwine.com/recipes/aspen-2006-watermelon-and-tomato-skewers-pinchitos-de-sandia-con-tomate
2. 1 seedless watermelon, cut into 2-inch cubes
3. 1 tablespoon fresh lemon juice
4. 1/4 cup Spanish extra-virgin olive oil
5. 1 tablespoon sherry vinegar
6. 1 teaspoon lemon zest
7. Sea salt
8. Mint leaves, thinly sliced
9. Skewers
* SERVINGS: 4
Ingredients
1. 8 plum tomatoes
2. 1 seedless watermelon, cut into 2-inch cubes
3. 1 tablespoon fresh lemon juice
4. 1/4 cup Spanish extra-virgin olive oil
5. 1 tablespoon sherry vinegar
6. 1 teaspoon lemon zest
7. Sea salt
8. Mint leaves, thinly sliced
9. Skewers
Directions
1. Using a sharp knife, slice off the tops and bottoms of each of the tomatoes. Locate the fleshy dividing wall of one segment inside the tomato. Slice into the wall and open up the flesh to expose the seeds. Remove the seeds and their pulp by slicing through the tomato core. Set aside the seeds. Your aim is to keep the pulp of the seeds together to create tomato seed “fillets” that are separate from the firmer tomato flesh. Repeat with each segment of the tomato.
2. Skewer one tomato seed fillet on each cube of watermelon. Arrange the skewers on a serving plate.
3. In a small bowl, mix the lemon juice with the oil, and vinegar and half of the lemon zest. Pour the dressing on the skewers. Sprinkle with sea salt, the remaining lemon zest and the mint. Serve immediately.
Notes
Use a microplane for removing the zest from the lemon. If you want to save time, use cherry tomatoes instead of the tomato seeds.
http://www.foodandwine.com/recipes/aspen-2006-watermelon-and-tomato-skewers-pinchitos-de-sandia-con-tomate
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