recipe

[Guest guest]

Namaste Ginny,<br><br>Have you ever tried avocado

with nori?<br>May be you can dress it with a couple

of<br>drops of lemon juice, olive oil and

soyu<br>sauce.<br>Advice, try to do not stuff your stomach with<br>nori,

coz its energie causes laziness, as well<br>as

mushrooms (they are also difficult to digest,<br>by the

way).<br><br>Have a nice " now " *S*

[Guest guest]

Has anyone made this recipe? Can anyone help? Page 151 in the UnCook Book.

 

 

My husband and I are having a great deal of trouble understanding this

recipe in the UnCook book.

 

I'm making " Fermec " .

 

I get where you soak the what berries for 12 hours and then turn the jar

upside down after draining for another 12 hours. And it says grind sprouted

seeds. Then put 4 rounded tablespoons of the ground wheat in a quart jar

and fill with lukewarm water.

 

Allow to stand, topped with cheesecloth or nylon net for three days.

 

fourth day the fermec is ready for making cheese.

 

 

This is where we get lost.

 

It says do not throw wheat away. Fill the jar again with lukewarm water and

set aside at room temp for 24 hours. Pour fermec off in a jar for your

drink through the day and repeat the fermec making process one more time.

 

Basically this whole process is worded differently and I'm just having a lot

of trouble grasping what is going on. I'm soaking the berries now. After I

grind the berries and take 4 rounded tablespoons away, what do I do with the

rest of the Fermec? Obviously I'm confused.

 

If you can help, I would so appreciate it.

 

Thanks,

 

Tanya

[Guest guest]

Greetings, Dorith

 

-----------

--

-----------

--

Cannoli Cake Roll

 

INGREDIENTS:

5 eggs, separated

1 teaspoon vanilla extract

1/2 cup white sugar, divided

1/4 teaspoon cream of tartar

1/4 teaspoon salt

3/4 cup cake flour

 

2 tablespoons orange liqueur

1 tablespoon water

1 tablespoon white sugar

confectioners' sugar for dusting

 

1 1/4 cups ricotta cheese

4 ounces cream cheese

1/2 cup confectioners' sugar

1/2 teaspoon vanilla extract

1/4 teaspoon ground cinnamon

1/4 cup mini semi-sweet chocolate chips

 

3/4 cup heavy whipping cream

3 tablespoons confectioners' sugar

2 tablespoons orange liqueur

1/2 teaspoon vanilla extract

1/4 cup chopped pistachio nuts

1 tablespoon white sugar

1 tablespoon mini semi-sweet chocolate chips

 

DIRECTIONS:

Preheat oven to 375 degrees F (190 degrees C). Grease one 15 1/2 x 10 1/2

inch jelly-roll pan and line with parchment paper.

Separate the eggs. In small bowl, with mixer at high speed, beat egg yolks,

vanilla, and 1/4 cup granulated sugar until very thick and lemon colored,

about 5 minutes. Set beaten yolk mixture aside.

In large bowl, with clean beaters and with mixer at high speed, beat egg

whites, cream of tartar, and salt until soft peaks for. Beating at high

speed, gradually sprinkle in 1/4 cup granulated sugar until sugar dissolves

and whites stand in stiff peaks.

Transfer beaten egg yolks to another large bowl. With rubber spatula, gently

fold beaten egg whites into beaten egg yolks, one-third at a time. Sift and

fold flour, one-third at a time, into egg mixture.

With metal spatula, spread batter evenly in pan. Bake at 375 degrees F (190

degrees C) for 10 minutes or until top of cake springs back when lightly

touched with finger.

Meanwhile, in a cup, mix 2 tablespoons orange liqueur with 1 tablespoon

water and 1 tablespoon sugar until sugar dissolves.

Sprinkle clean cloth towel with confectioners' sugar. When cake is done,

immediately invert hot cake onto towel. Carefully peel off parchment paper

and discard. Brush cake with orange-liqueur mixture. Starting from a long

side, roll cake with towel jelly-roll fashion. Cool cake roll, seam side

down, on wire rack until completely cool, about 1 hour.

To Make Ricotta Filling: In food processor, with knife blade attached, blend

the ricotta cheese, cream cheese, 1/2 cup confectioners' sugar, 1/2 teaspoon

vanilla and cinnamon. until smooth. Transfer filling to bowl and stir in 1/4

cup of the chocolate pieces. Cover and refrigerate filling while cake cools.

Assemble Cake: Gently unroll cooled cake. With metal spatula, spread filling

over cake almost to edges. Starting from same long side, roll cake without

towel. Place rolled cake, seam side down, on platter.

To Make Frosting: In small bowl, with mixer at medium speed, beat whipping

cream and 3 tablespoons confectioners' sugar until soft peaks form. With

rubber spatula, fold in 2 tablespoons orange liqueur and 1/2 teaspoon

vanilla. With metal spatula, spread whipped-cream frosting over cake.

Refrigerate cake at least 2 hours before serving. Sprinkle top of cake with

chopped pistachios and chocolate pieces just before serving.