Affordable Elegance · American Bacon · Antique China · Antique Noritake · Antique Porcelain · Bacon · Bar-S Foods · Elegant Dressing · Table Set with Beautiful Porcelain

M-J’s Elegant, Simple Christmas Table

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A simple Christmas Day luncheon for two included home-made waffles, strawberries cooked with cane sugar  into an elegant sauce, heavy cream whipped with powdered sugar and vanilla, crispy bacon, chopped walnuts, maple syrup and butter. A percolator of Eight O’Clock Columbian Peaks coffee* stood ready to serve.©M-J de Mesterton, Christmas 2016

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*Eight O’Clock coffee, the whole-bean Columbian Peaks, medium-roasted  variety, is my standard, as long as it’s available. I keep the opened, clipped bag in an air-tight red container as shown. Company instructions say to keep the beans or ground coffee at room-temperature, not in the freezer or refrigerator.

©M-Jeanne de Mesterton

Aisian Cuisine · antioxidant turmeric · Antique Noritake · Antique Porcelain · Appetiser · Appetizers · Asian Culinary · Asian Food · Austerity Cookery · Beautiful Culinary Photography · Beautiful Food · Cabbage · Carrots · Celery · Chopped Salad · curcumin antioxidant · elegant living on a shoestring · Gyoza

Making Deep-Fried Gyoza

noritake_rosewood_antique_fried_gyoza_copyright_m-j_de_mestertonmaking_gyoza_jfc_wrappers__m-j_de_mesterton_2017This batch of gyoza was made with a filling consisting of finely chopped carrots, celery, ginger, parsley, dill, matcha (dry green tea), miso, turmeric, cooked brown rice and adzuki beans. I used gyoza skins from Japan Foods, Inc., and sealed them with an egg-wash~~M-Jgyoza_deep_frying_elegant_cook_m-jgyoza_noritake_bowls_m-j_de_mesterton
Below: a Salad of Beneficial Daikon Radish and Romaine Lettuce, Dressed with a Simple Vinaigrette @M-J de Mestertongyoza_with_daikon_salad_m-j_elegant_cook

Antique Noritake · elegant living on a shoestring · M-J's Original Recipes

Chocolate Pie

Chocolate Mousse Pie with Short Crust and Whipped Cream ©M-J de Mesterton 2015
Chocolate Pie with Short Crust and Whipped Cream ©M-J de Mesterton

I long ago published a recipe for my chocolate pie in a graham cracker-crust. Now, I prefer the contrast of a slightly salty short crust. For this pie, I let my traditional filling cool in the baked pie-shell, for which I used a spring-form pan. Then, I removed most of the chocolate filling  into a bowl, leaving a coating of it inside the crust. I then folded into the bowl of pie-filling a cup of whipped, unsweetened cream, creating a mousse au chocolat. After pouring the mousse into the pie shell, I put blobs of sweetened whipped cream on top with a pastry bag.
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©M-J de Mesterton 2015

Antique Noritake · Composed Salad · elegant cuisine · Elegant Luncheon Dish · Elegant Salad · Making Elegant Salad · Napa Cabbage · Orange Pepper · Salad Capsicum · Savoy Cabbage · Summer Luncheon Dish

Elegant Composed Salad with Savoy Cabbage

Remove leaves from Savoy or Napa cabbage; rinse well. Using a French chef’s knife, slice very thinly. Core and slice an orange capsicum (sweet pepper) into thin strips. Set the sliced cabbage in the centre of an elegant bowl. Arrange the orange sweet-pepper strips on the perimeter of the Savoy cabbage. Pour your favourite vinaigrette over the vegetables. Cover and let your elegant composed salad marinate. Just before serving, toss the vegtables together.
©M-J de Mesterton
Health-Benefits of Cabbage, at George Mateljan’s World’s Healthiest Foods
New Posts

Antique Noritake · Elegant Culinary Photography · Elegant Gourmet · Elegant Stir-Fry · Konnyaku · Noritake Serving Dish · Shirataki Noodles

Shirataki Stir-Fry

Low-calories and lots of taste go into this elegant stir-fry, made with celery, onion, ginger, coconut oil and shirataki noodles.
©M-J de Mesterton
Shirataki Noodle or Konnyaku are Stir-Fried with Vegetables

 A Japanese chile, soy sauce and peanut dressing will be just the thing to add a pleasant piquancy.

Antique Noritake · Elegant Culinary Photography · Elegant Gourmet · Elegant Stir-Fry · Konnyaku · Noritake Serving Dish · Shirataki Noodles

Shirataki Stir-Fry

Low-calories and lots of taste go into this elegant stir-fry, made with celery, onion, ginger, coconut oil and shirataki noodles.
©M-J de Mesterton
Shirataki Noodle or Konnyaku are Stir-Fried with Vegetables

 A Japanese chile, soy sauce and peanut dressing will be just the thing to add a pleasant piquancy.

Antique Noritake · Crème Fraîche · Crème Fraîche Recipe · Cream · Devonshire Cream · Making Crème Fraîche · Recipe for Crème Fraîche

Crème Fraîche

Click Photo to View Larger Image
Crème Fraîche
This Recipe Makes Two Cups

With a taste reminiscent of hazelnuts and a hint of tanginess, crème fraîche is France’s favourite form of cream for use in cookery.

With enhanced body and more complex flavours than fresh sweet cream, crème fraîche is a thick, rich concoction with a custard-like consistency.

Ingredients:

Two tablespoons of cultured buttermilk, preferably full-fat

Two cups of heavy cream

Combine the buttermilk and cream in a saucepan and heat till just before boiling. Pour the mixture into a clean glass bowl or jar. Partially cover and let stand at room temperature for eight hours, or until thickened. Stir and refrigerate at least 24 hours before using. The crème fraîche will keep for about two weeks in the refrigerator. I like to chill and then whip it, so that it becomes thick like Devon cream.

~~©M-J de Mesterton 2006

Antique Noritake · Crème Fraîche · Crème Fraîche Recipe · Cream · Devonshire Cream · Making Crème Fraîche · Recipe for Crème Fraîche

Crème Fraîche

Click Photo to View Larger Image
Crème Fraîche
This Recipe Makes Two Cups

With a taste reminiscent of hazelnuts and a hint of tanginess, crème fraîche is France’s favourite form of cream for use in cookery.

With enhanced body and more complex flavours than fresh sweet cream, crème fraîche is a thick, rich concoction with a custard-like consistency.

Ingredients:

Two tablespoons of cultured buttermilk, preferably full-fat

Two cups of heavy cream

Combine the buttermilk and cream in a saucepan and heat till just before boiling. Pour the mixture into a clean glass bowl or jar. Partially cover and let stand at room temperature for eight hours, or until thickened. Stir and refrigerate at least 24 hours before using. The crème fraîche will keep for about two weeks in the refrigerator. I like to chill and then whip it, so that it becomes thick like Devon cream.

~~©M-J de Mesterton 2006

Antique Noritake · Crème Fraîche · Crème Fraîche Recipe · Cream · Devonshire Cream · Making Crème Fraîche · Recipe for Crème Fraîche

Crème Fraîche

Click Photo to View Larger Image
Crème Fraîche
This Recipe Makes Two Cups

With a taste reminiscent of hazelnuts and a hint of tanginess, crème fraîche is France’s favourite form of cream for use in cookery.

With enhanced body and more complex flavours than fresh sweet cream, crème fraîche is a thick, rich concoction with a custard-like consistency.

Ingredients:

Two tablespoons of cultured buttermilk, preferably full-fat

Two cups of heavy cream

Combine the buttermilk and cream in a saucepan and heat till just before boiling. Pour the mixture into a clean glass bowl or jar. Partially cover and let stand at room temperature for eight hours, or until thickened. Stir and refrigerate at least 24 hours before using. The crème fraîche will keep for about two weeks in the refrigerator. I like to chill and then whip it, so that it becomes thick like Devon cream.

~~©M-J de Mesterton 2006

Antique Noritake · Crème Fraîche · Crème Fraîche Recipe · Cream · Devonshire Cream · Making Crème Fraîche · Recipe for Crème Fraîche

Crème Fraîche

Click Photo to View Larger Image
Crème Fraîche
This Recipe Makes Two Cups

With a taste reminiscent of hazelnuts and a hint of tanginess, crème fraîche is France’s favourite form of cream for use in cookery.

With enhanced body and more complex flavours than fresh sweet cream, crème fraîche is a thick, rich concoction with a custard-like consistency.

Ingredients:

Two tablespoons of cultured buttermilk, preferably full-fat

Two cups of heavy cream

Combine the buttermilk and cream in a saucepan and heat till just before boiling. Pour the mixture into a clean glass bowl or jar. Partially cover and let stand at room temperature for eight hours, or until thickened. Stir and refrigerate at least 24 hours before using. The crème fraîche will keep for about two weeks in the refrigerator. I like to chill and then whip it, so that it becomes thick like Devon cream.

~~©M-J de Mesterton 2006

Antique Noritake · Crème Fraîche · Crème Fraîche Recipe · Cream · Devonshire Cream · Making Crème Fraîche · Recipe for Crème Fraîche

Crème Fraîche

Click Photo to View Larger Image
Crème Fraîche
This Recipe Makes Two Cups

With a taste reminiscent of hazelnuts and a hint of tanginess, crème fraîche is France’s favourite form of cream for use in cookery.

With enhanced body and more complex flavours than fresh sweet cream, crème fraîche is a thick, rich concoction with a custard-like consistency.

Ingredients:

Two tablespoons of cultured buttermilk, preferably full-fat

Two cups of heavy cream

Combine the buttermilk and cream in a saucepan and heat till just before boiling. Pour the mixture into a clean glass bowl or jar. Partially cover and let stand at room temperature for eight hours, or until thickened. Stir and refrigerate at least 24 hours before using. The crème fraîche will keep for about two weeks in the refrigerator. I like to chill and then whip it, so that it becomes thick like Devon cream.

~~©M-J de Mesterton 2006

Antique Noritake · Bile Flow · Cancer-Inhibiting Food · Cancer-Pohibitors · Cruciferous Vegetables · Digestive Aids · French · Gall Bladder Tonic · Liver Tonic · Nutritious Vegetables · Radishes · Vitamin C

Elegant, Nutritious Radishes

The Health-Promoting Radish

Radishes, like broccoli, cabbage, kale and Brussels sprouts, contain cancer-inhibiting substances. Historically, radishes have been used as a tonic for the liver and gall bladder. They contain a sulphur-based chemical that increases the flow of bile, aiding digestion. Radishes and their greens also contain vitamin C, calcium and protein.

©M-J de Mesterton, June 2010
Antique Noritake · Bile Flow · Cancer-Inhibiting Food · Cancer-Pohibitors · Cruciferous Vegetables · Digestive Aids · French · Gall Bladder Tonic · Liver Tonic · Nutritious Vegetables · Radishes · Vitamin C

Elegant, Nutritious Radishes


The Health-Promoting Radish




Radishes, like broccoli, cabbage, kale and Brussels sprouts, contain cancer-inhibiting substances. Historically,
radishes have been used as a tonic for the liver and gall bladder. They contain a sulphur-based chemical that increases the flow of bile, aiding digestion. Radishes and their greens also contain vitamin C, calcium and protein.

©M-J de Mesterton, June 2010
Antique Noritake · Cabbage Salad · Elegant Cyprus Salad · elegant Purple Cabbage · Elegant Salad · Photo of Purple Cabbage · Picture of Red Cabbage · Red Cabbage Salad

Elegant Purple Cabbage Salad

Red or purple cabbage, sliced thinly and mixed with feta cheese, yellow tomatoes, olive oil, vinegar, cilantro and salt makes an elegant salad. I grew this purple cabbage and the yellow pear tomatoes. It is best to let this dressed salad sit at room temperature for at least an hour, so that the cabbage softens a little.

©M-J de Mesterton
Antique Noritake · Cabbage Salad · Elegant Cyprus Salad · elegant Purple Cabbage · Elegant Salad · Photo of Purple Cabbage · Picture of Red Cabbage · Red Cabbage Salad

Elegant Purple Cabbage Salad

Red or purple cabbage, sliced thinly and mixed with feta cheese, yellow tomatoes, olive oil, vinegar, cilantro and salt makes an elegant salad. I grew this purple cabbage and the yellow pear tomatoes. It is best to let this dressed salad sit at room temperature for at least an hour, so that the cabbage softens a little.

©M-J de Mesterton
Antique Noritake · Cabbage Salad · Elegant Cyprus Salad · elegant Purple Cabbage · Elegant Salad · Photo of Purple Cabbage · Picture of Red Cabbage · Red Cabbage Salad

Elegant Purple Cabbage Salad

Red or purple cabbage, sliced thinly and mixed with feta cheese, yellow tomatoes, olive oil, vinegar, cilantro and salt makes an elegant salad. I grew this purple cabbage and the yellow pear tomatoes. It is best to let this dressed salad sit at room temperature for at least an hour, so that the cabbage softens a little.

©M-J de Mesterton