Elegant Cook, Elegant Cook M-J, Elegant Cook M-J de Mesterton, Elegant Cookery, Elegant Living, Swedish Cooking, Swedish Recipe

Swedish Potato Salad

Swedish_Potato_Bacon_Salad_Elegant_Cook_M-J_de_Mesterton
Boiled new potatoes, diced red onions,  chopped bacon with a little warm bacon fat for flavour, vinaigrette and brightly-coloured, diced capsicums (optional) make a splendid summer potato salad, either chilled or at room temperature. It is a tasty, safe alternative to mayonnaise-based potato salads, which cannot withstand long periods in the heat of a sunny day. This recipe is traditional in my Swedish family. ©M-J de Mesterton
Swedish_Potato_Salad_Copyright_M-J_de_M_Elegant_Cook
Swedish Potato Salad, an Excellent Summer Picnic Dish
Advertisements
Elegant Baking, Elegant Cook, Elegant Cook M-J, Elegant Cook M-J de Mesterton, Elegant Cookery, Elegant Living, M-J de Mesterton Elegant Cook

M-J’s Cupcakes Filled with Swiss Meringue

Create hollow areas within cupcakes with a demitasse spoon or a paring knife. The resultant cake bits can be saved in a bowl and eaten later. Your cupcakes will be filled with a light, fluffy icing that is essentially a very sweet meringue that is stabilised by being heated while whipped. Here is my recipe:

SWISS MERINGUE ICING

In the top of a double-boiler over a simmering inch or two of water, whip five egg whites with a cup of white granulated sugar, a cup of confectioners’ sugar, a dash of salt and 1/4 cup of water, using an electric mixer at high speed. Continue beating the mixture until it forms stiff peaks. Remove from heat and allow to cool; whip a teaspoon of vanilla into the meringue. Use your Swiss meringue before it hardens, but most of the time, it stays spreadable for many hours. This is my method, but there are numerous other recipes on the internet for Swiss meringue. In my kitchen, I cook this meringue icing in the stainless steel bowl of my Kitchenaid mixer set atop a mid-sized stockpot with a couple inches of simmering water in it, using an electric hand-mixer to whip it into shape. Swiss meringue icing is sometimes referred to as “seven-minute frosting”. Depending upon various conditions, you may need to whip the meringue for more or less than ten minutes. I’ve had days when it took much longer than that. Find a formula that works for you. Spoon your room-temperature meringue into a gallon-sized polyethylene zippered bag with one corner cut off, as shown, or a professional pastry-bag. Fill the holes in your cupcakes with Swiss meringue, and top them with it as well if desired. Chocolate or buttercream frosting on top of your filled cupcakes would be wonderful. Alternatively, fill some cupcakes with ganache and top them with Swiss meringue icing. ©M-J de Mesterton

Elegant Cook, Elegant Cook M-J, Elegant Cook M-J de Mesterton, Elegant Cookery, elegant cuisine, Elegant Living, Jeanne's Elegant Cuisine, M-J de Mesterton Elegant Cook, M-J's Elegant Cuisine

M-J’s Home-Made Blue Cheese Dressing

Blue_Cheese_Dressing_Copyright_M-J_de_Mesterton

Bottled blue cheese dressings usually contain corn syrup, sugar, and trans-fat oils, which makes them less than salubrious while ruining their flavour. They don’t taste anything like the dressings freshly-made by smart restaurant cooks. Here are my four simple ingredients for home-made blue cheese dressing: buttermilk, sour cream, crumbled blue cheese, and lemon-pepper (lemon juice and freshly-ground pepper are great in its place, though juice will thin the mixture). I do not use exact measurements when making this concoction. I simply put the ingredients into a bowl or jar and stir or shake them to mix well; this method leaves the blue cheese in appealing little chunks. ©M-J de Mesterton

Beautiful Culinary Photo, Beautiful Culinary Photography, Beautiful Food, Beautiful Food Photography, Elegant Cook, Elegant Cook M-J, Elegant Cook M-J de Mesterton, Elegant Cookery, Elegant Cookery Tools, Elegant Cooking, elegant cuisine, Elegant Culinary Photographer, Elegant Culinary Photography, Elegant Decorating, elegant decorating on a shoestring, Elegant Food, Elegant Food Ideas, Elegant Food Photo, Elegant Food Photography, Elegant Gourmet, Elegant Gourmet Salad, Elegant Kitchen, Elegant Living, elegant low-cost decor, Elegant Lunch Dish, Elegant Luncheon, Elegant Salad, Elegant Salad Design

M-J’s Elegant Little Kitchen Island

Small Functional Kitchen-Copyright_M-J_de_Mesterton (1)A sturdy stainless steel cart with a custom-cut Melamine surface serves as a work-island in M-J’s tiny kitchen, and attached hooks hold her heavy French cast-iron pans. The smaller stainless steel cart has a butcher-block surface, together with two shelves that hold a basket of potatoes, a wooden Zeissen coffee-grinder, assorted porcelain platters and baking-dishes. ©M-J de Mesterton 2018

 

 

Atkins Diet, Autumn Recipes, Avocado Salad, Bacon, Beautiful Culinary Photography, Beautiful Food, Beautiful Food Photography, Beautiful Food Photograqphy, Cheddar Cheese, Cheese, Cheese Log, Chef's Choice, chicken breast meat, Elegant Austerity Dish, Elegant Austerity Foods, Elegant Cook, Elegant Cook M-J, Elegant Cook M-J de Mesterton, Elegant Cookery, elegant cuisine, Elegant Food Photography, Elegant Living, Elegant Low-Carb, Elegant Lunch, Elegant Lunch Dish, Elegant Luncheon, Elegant Luncheon Dish, Elegant Salad, Elegant Salad Design, Elegant Salad. Elegant Winter Salad, Elegant Serving

M-J’s Low-Carb Luncheon Salad

 http://3.bp.blogspot.com/_5FY6wI5Dcsw/S8tJhctw3ZI/AAAAAAAAW7U/0yDBnVSKLJA/s1600/LowCarbLuncheonSalad.JPG

M-J’S LOW-CARB, HIGH PROTEIN LUNCHEON SALAD

Bacon bits, 1/3 cup of shredded Parmesan cheese, an avocado cut into pieces, Romaine lettuce and almond-coated white-meat chicken combine to make an elegant, high-protein luncheon dish.

I top this low-carb salad with home-made ranch dressing, which I create from mayonnaise, buttermilk, and/or sour cream, mixed with onion and garlic powders and dried parsley. When I don’t have the powdered onion and garlic, I will dice bits of fresh ones very fine and sauté them before mixing with the other ingredients. Add salt and green or white pepper to taste, then blend with a wire whisk.

©M-J de Mesterton, April 2010

Elegant Cook, Elegant Cook M-J, Elegant Cook M-J de Mesterton, Elegant Cookery, Elegant Cooking, Elegant Living, Holiday Health, M-J de Mesterton Elegant Cook

Holiday Health: Stay Svelte with Celery Soup

In a hot Dutch oven or stock-pot that contains two tablespoons of olive or coconut oil, sauté a head of sliced celery that has been thoroughly cleaned and an onion that has been chopped. Stir these vegetables often, cooking them until they are slightly brown at the edges. Add two tablespoons of flour and coat the vegetables with it. Gradually add five cups of water, a teaspoon of  salt, pepper to-taste, and two tablespoons of sour cream. Cook this mixture until it thickens. If you prefer creamed celery soup, pour it into a blender and process to the desired consistency. ©M-J de Mesterton, November 2017

Here is my 2006 version of celery soup:

 
My Original Recipe: Low-Carbohydrate Celery Soup
Potage de Céleri
Wash a whole head of celery, by cutting the bottom off and bathing the stalks in a sink-full of water. With French chef’s knife, chop finely. Include the celery leaves, which are packed with flavour. In a large pot, melt two tablespoons of butter. Put the chopped celery in, and add a teaspoon of salt, one half-teaspoon of cumin, and freshly ground black pepper to taste. Sauté until bright green and almost soft. Stir in a tablespoon of cornstarch (cornflour), which has seven grams of carbs. Saute for two more minutes, and then add one cup of cream and two cups of water. Simmer for ten minutes. Serves six. This soup is a good accompaniment to croques monsieurs for luncheon.
~~Copyright M-J de Mesterton, February 2007
Celery_Soup_Elegant_Cook_M-J_de_Mesterton

 

Elegant Cook, Elegant Cook M-J, Elegant Cook M-J de Mesterton, Elegant Cookery, Elegant Cooking, Elegant Living, Elegant Pizza, Elegant Pizza Crust, M-J de Mesterton Elegant Cook, M-J's Pizza Recipe, Thin Crust Pizza, Yeast-Free Recipes

M-J’s Easy-to-Make Thin-Crust, Yeast-Free Pizza

Home-Made_Yeast-Free_Pizza_Elegant_Cook_M-J_de_Mesterton
Yeast-Free_Thin-Crust_Pizza_Preparation_Elegant_Cook_M-J_de_M<

Home-Made_Flour-Tortilla_Pizza_Elegant_Cook_M-J_de_Mesterton
Yeast-Free Pizza, Ready to Broil

Place a flour tortilla in an oven-proof or copper pan in which olive oil or coconut oil has been heated. On your stove-top cooker, brown the tortilla in the oil, and flip it to brown the other side as well. Remove the tortilla to a plate, and with an offset spatula or other flat implement, spread a layer of pure tomato paste over it, to the edges. Sprinkle this surface with a little bit of finely-crumbled, dry oregano. Grate your choice of cheese (mozzarella or my fave, Cabot white cheddar–this semi-soft cheese must be cold to grate it properly) and place evenly onto the pizza. Salt is not necessary, but you may wish to add red pepper flakes to-taste, or serve them in a condiment bowl at table. Add finely-sliced pepperoni if desired (I keep a pack of this in the freezer, which doesn’t require defrosting to use this way). Slide this raw pizza back into its oven-proof pan and place under the broiler in your oven, watching it closely as it cooks to your desired degree.  Remove pan from oven, and if the crust is a bit too soft, just set it back onto the burner for a minute or so on medium-high heat. Slide finished pizza onto a cooling-rack for a few minutes. Cooling it a bit will firm up the crust to a crispy stage, and stabilize the pizza’s toppings. Cut your thin-crust, yeast-free pizza into wedges with a pair of kitchen-shears.

Recipe & Photos Copyright ©M-J de Mesterton November 2017Home-Made_Thin-Crust_Pizza_Elegant_Cook_M-J_de_Mesterton

Above: Finished Thin-Crust Pizza, Top & Bottom

Antique Japanese Porcelain, Antique Noritake, Austerity Cookery, Austerity Cooking, Austerity Dining, Austerity Regimen, Economical Cuisine, Elegant Austerity Dish, Elegant Austerity Foods, Elegant Cook, Elegant Cook M-J de Mesterton, Elegant Cookery, Elegant Living, Macrobiotic Dishes, Rice Dishes, Salad, Vegetarian Cookery, Vegetarian Cooking

Elegant Brown Rice & Lettuce Luncheon Salad

Brown_Rice_Tanimura_LittleGems_Luncheon_SaladElegant_Cook_M-J
One Cup of Cooked Brown Rice, a Few Soft Adzuki Beans, a Diagonally-Sliced Carrot and 1/4 of a White Onion Sautéed in Coconut Oil , Resting on a Bed of Chopped Little Gems Lettuce by Tanimura & Antle: a Nutritious Luncheon Salad, Dressed with Home-Made Red Chile Oil* and a Little Soy Sauce

Below, a photo from earlier this year of Little Gems Sweet Lettuce by California’s Venerable Tanimura & Antle Farms

Tanimura_Antle_Lettuce_Little_Gems_by_M-J_de_Mesterton

*M-J’s Original Red Chile Oil

Home-Made_Chile_Oil_Copyright_Elegant_Cook_M-J_de_Mesterton

One cup of liquid (room-temp) coconut oil

One half-cup of red pepper flakes or crushed, dried chiles

One or two tablespoons of cayenne pepper (optional)

Two tablespoons of soy sauce (this liquid will help reconstitute and soften your dried chillis or red pepper flakes.)

Mix ingredients together and keep at room-temperature in a sealed jar.

Elegant Cook, Elegant Cook M-J, Elegant Cook M-J de Mesterton, Elegant Cookery, Elegant Cooking, Elegant Living, Elegant Low-Carb, Low Carb Diet, Low-Carb, Low-Carb Breakfast, Low-Carb Diet Dish, M-J de Mesterton Elegant Cook

M-J’s Sweet or Savoury Coconut Flour Pancakes

My recipe for coconut flour pancakes can be adjusted to your taste. I sometimes add a few drops of Mapleine, which is in the spice section of the market, together with vanilla extract. For fewer carbohydrates per pancake, unsweetened almond milk is ideal to use rather than buttermilk. When making a savoury version, I usually serve sour cream on the side, perfect for a low-carb regimen.

Cocont-Flour_Pancakes_Sweet_or_Savoury_Elegant_Cook_M-JCoconut_Pancake_Ready_to_Flip_Elegant_Cook_M-J_de_MCoconut_Flour_Pancakes_Elegant_Survival_M-J_de_Mesterton

Elegant Cook, Elegant Cook M-J, Elegant Cookery, Elegant Cookery Tools, Elegant Cooking, Elegant Cooking Tools, Elegant Living, M-J de Mesterton Elegant Cook

Gelatine Dessert-Moulds

Gelatine_Dessert_Moulds_Copyright_Elegant_Cook_M-J_de_Mesterton

You can use nearly any wide-mouthed container in the kitchen for moulding gelatine, even milk-cartons. It’s fun getting creative with colourful stuff, even it’s going to disappear soon. Look at the trouble that goes into elaborate ice-sculptures. And hey, you can immortalise  your creations using a camera.

~~M-J

Elegant Cook, Elegant Cook M-J, Elegant Cook M-J de Mesterton, Elegant Cookery, Elegant Cooking, Elegant Cooking Tools, Elegant Living

My Favourite Measuring Spoons

Best_Measuring-Spoons_Elegant_Cook_M-J_de_MestertonI like to keep my measuring spoons separate instead of on a ring, for ease of use. Aedilys_Measuring_Spoon_Set_Elegant_Cook_M-J

They’ve finally designed a set of measuring spoons that are engraved with both U.S. and metric capacities, shaped to fit into small containers, have four-inch handles, and are made of 18/8 stainless steel. Please visit M-J’s Traditional Household.

Beneficial Walnuts, Elegant Cook, Elegant Cook M-J, Elegant Cook M-J de Mesterton, Elegant Cookery, Elegant Living, Elegant Salad, Elegant Salad Design, Health Salad, Health Walnuts, Health-Benefits Walnuts, Luncheon Salad, M-J de Mesterton Elegant Cook, Making Elegant Salad, Photo of Salad, Salad Design, Salad Dressing, Salad Recipes, Walnuts, Walnuts are Good for You

Elegant Walnut Salad

Walnut-Romaine_Elegant_Salad_Copyright_M-J_de_Mesterton

Simple and satisfying, a salad made with Romaine lettuce and crushed walnuts may be enhanced with Cheddar cheese to make a nutritious luncheon dish.  The best dressing for M-J’s Walnut-Romaine salad recipe is a honey-laced vinaigrette.  For an elegant salad-design, toss the lettuce in dressing before arranging the crushed walnuts around the edges of your bowl. ©M-J de MestertonRomaine__Elegant_Salad_Copyright_M-J_de_Mesterton

Simple_Elegant_Salad_Copyright_M-J_de_Mesterton

Elegant Cook, Elegant Cook M-J, Elegant Cook M-J de Mesterton, Elegant Cookery, Elegant Cookery Tools, Elegant Cooking, Elegant Cooking Tools, Elegant Living, M-J de Mesterton Elegant Cook

Home-Made Pizza

Pizza_Copper_Pan_Copyright_M-J_de_Mesterton_Elegant_Cook

I made my own pizza-dough as usual, and fitted it into a copper pan, decorated with sauce, cheese, parsley and pepperoni, then popped it into a 400-degree oven. This is the gorgeous pie that slipped right out of my pan onto a trivet.

Pizza_Copper_Pan_Elegant_Cook_M-J_de_Mesterton

Pizzas_Baking_Elegant_Cook_M-J_de_Mesterton

Here is another home-made pizza, fashioned with dough from my versatile pain de mie recipe. The soft stuff was stretched onto a 14″ round Granite-Wear pizza pan that gives the bottom of the light dough a crispy finish.Home-Made_Pizza_Elegant_Cook_M-J_de_Mesterton

©M-J de Mesterton, March 2017

 

Elegant Cook, Elegant Cook M-J, Elegant Cook M-J de Mesterton, Elegant Cookery, Elegant Cookery Tools, Elegant Cooking, Elegant Cooking Tools, Elegant Dressing, M-J de Mesterton Elegant Cook, Vegetarian Gyoza

Deep-Fried Gyoza

gyoza_deep-fried_copyright_m-jeanne_de_mesterton_elegant_cookGyoza skins were filled with health-promoting ingredients: purple cabbage, cooked adzuki beans, celery, carrot, red onion, cooked brown rice, chopped umeboshi plums and miso; I sealed them with an egg-wash and then the gyoza dumplings were deep-fried in peanut oil and drained on paper towels. I served half of these and froze the rest (it’s the only way to keep them; storing these deep-fried pockets of finely minced vegetables, legumes and rice in the fridge will make them too soft). The frozen “gyozas” will be spread in a single layer and reheated in a hot oven. @M-J de Mesterton 2017

Alzheimer's disease, Anti-Aging, Anti-Aging Foods, anti-inflammatory, antioxidant, Breakfast, brioche, Cream, Cream Cheese, Diced Green Chile, Diet, Diet Food, Diet Foods, Eat Cheap, Eating at Home, Economical Cooking, Economical Elegant Food, Egg Noodles, egg pasta, Eggs, Eggs and Choline, Eggs Benefits, Eggs Choline, Eggs Vienna, Elegant Cook, Elegant Cook M-J de Mesterton, Elegant Cookery, Elegant Cooking, elegant cuisine, Elegant Dressing, Elegant Egg Dish, Elegant Egg Dishes, Elegant Egg Recipe, Elegant Eggs, Elegant Eggs Vienna, Elegant Food, Elegant Food Ideas, Elegant Food Photo, Elegant Food Photography, Elegant Health, Elegant Luncheon, Elegant Luncheon Dish, Elegant Ranch Food, Protein Sources

Eggs Help Prevent Stroke and Heart Disease

Easter_Eggs_Copyright_M-J_de_Mesterton

One large egg typically contains six grams of high-quality protein, the antioxidants lutein and zeaxanthin (a substance in egg yolks), as well as significant amounts of the important vitamins E, D, and A.

Vitamin E has been proven to reduce the risk of coronary attacks in people with heart disease, while lutein helps to protect against clogging of the arteries.

A study concluded at EpidStat Institute in November, 2016 found that consuming just one egg a day reduces risk of stroke by 12 percent. The study’s principal investigator, Epidemiologist Dr. Dominik Alexander, said: “Eggs do have many positive nutritional attributes, including antioxidants, which have been shown to reduce oxidative stress and inflammation. They are also an excellent source of protein, which has been related to lower blood pressure.”

U.S. scientists have found that, contrary to traditional perceptions acquired from decades of less rigorous research, consuming eggs had no association with coronary heart disease, which is on record as the leading cause of death worldwide.

©M-J de Mesterton 2017

M-J’s Article about Eggs, Published in 2010

Eggs don’t cause heart disease, as the medical industry previously believed. And here is more good news: a research team at Louisiana State University in Baton Rouge determined that women on a weight-loss regimen who ate an egg with toast and jelly each morning lost twice as many pounds as those who had a bagel breakfast with the same number of calories without the accompanying egg.

Huevos (Eggs), by Spanish Court Painter Diego Velasquez

Eggs are nutritious, convenient, useful in thousands of recipes, and are a relatively inexpensive source of high-quality protein.

One large egg, which represents less than 4 percent of the total daily calorie intake of a person who consumes 2000 calories per day, provides 10 percent of the Daily Value for protein, 15 percent of the Daily Value for riboflavin, and 4 percent or more of the Daily Value for several other nutrients, including vitamins A, B6 and B12; folate; iron; phosphorus; and zinc. Eggs also provide choline, which is  essential in the human diet, and is credited for helping to create healthy babies during pregnancy. Because the percentage of the  recommended  daily amount for many nutrients provided by an egg is greater than the proportion of total calorie intake that the egg represents, the egg more than pulls its weight nutritionally. Most of the vitamins and minerals in eggs are found in the yolk; protein, however, is found in both the yolk and the white.

Recent research indicates that egg eaters are more likely than non-egg eaters to have diets that provide adequate amounts of essential nutrients. This seems to be partly due to the nutritional contribution of the eggs themselves and partly due to the fact that the inclusion of eggs in the diet is an indicator of a desirable eating pattern that includes breakfast.

Eggs can be prepared easily, in a variety of ways. They keep well  in the refrigerator for about three weeks, and therefore an individual can easily use up the dozen eggs in a carton before they spoil. Because most egg recipes involve short cooking times, eggs are convenient for the person with little time to prepare meals.

Eggs have several important physical and chemical properties that help make recipes work. They thicken custards, puddings and sauces; emulsify and stabilize mixtures such as mayonnaise and salad dressings; coat or glaze breads and cookies; bind ingredients together in dishes such as meat loaf and lasagne; eggs are used to clarify coffee and soups; retard crystallization in boiled candies and frostings; and leaven some types of baked goods such as cakes, cookies, soufflés, buns and sponge cakes.

Eggs are economical, especially when compared to other high-protein foods. For people who are trying to balance their budgets as well as their diets, serving eggs occasionally instead of meat, poultry, or fish is very economical.

One other  benefit of eggs is that they are a functional food—that is, a food which provides health benefits that go beyond basic nutrition. Eggs contain the carotenoids lutein and zeaxanthin, two components which are believed to have health benefits.

Stocking up on dehydrated eggs would be a wise move right now.  There are many sources of dried or powdered eggs on ebay and the internet. I prefer to dessicate and process them at home. Here is my procedure:

Emergency Powdered Eggs

Cook the desired amount of eggs in a non-stick pan until they are scrambled dry. On a a large baking-sheet, place your scrambled eggs in a thin layer. Use a French chef’s knife or a pastry cutter to break them into smaller pieces. In a low oven around 130 degrees Fahrenheit, bake this tray of eggs for eight hours or until it is devoid of moisture. Using a hand-mill, meat-grinder, food-mill or a blender, process the eggs until they turn to powder. Store the dried egg powder in an air-tight, food-grade container.

©M-J de Mesterton 2010

Reversal of Long-Held Beliefs on Dietary Fats

Additional Information on Foods Containing Cholesterol

A heart specialist from the University of Ireland, Professor Sherif Sultan, notes:

  • Current dietary guidelines are outmoded and desperately need to be revised.
  • Despite decades-old recommendations, high carbohydrate diets should be avoided.
  • Diets consisting largely of foods high in good-quality fats are the healthiest.
  • This essential changeover will stem the epidemic of Type 2 diabetes and weight-related heart problems.
Appetiser, Appetizers, Baking, Baking Bread, Bread Knife, Bread Recipes, Croutons, Cuisine Terroire, Elegant Bread, Elegant Bread Recipe, Elegant Cook, Elegant Cook M-J de Mesterton, Elegant Cookery, Elegant Cooking, elegant cuisine, Elegant Culinary Photographer, Elegant Culinary Photography, elegant living on a shoestring, food storage, Uses for Bread

Making Croutons

croutons_salad_elegant_cook_m-jeanne_de_mesterton

Sourdough_Bread_by_Elegant_Cook_M-Jeanne_de_Mesterton.JPGcroutons_by_elegant_cook_jeanne_m-j_de_mestertoncrouton_spices_elegant_cook_m-j_de_mestertoncrouton-coating_elegant_cook_m-jeanne_de_mesterton

croutons_home-made_by_elegant_cook_jeanne_m-j_de_mesterton

A half-loaf of home-made sourdough bread was a couple days old, and tired of being stored in the fridge. I decided to make croutons with it for the week’s luncheon salads. I poured olive oil, spices, parsley and fresh rosemary into a Pop-It storage box (made with safe materials in Italy), then tossed the bread squares in and shook the thing with all my might to coat them well. With ambient heat from the oven while baking the croutons, a new loaf of bread was rising nearby. Sliced thinly, the croutons were ready after ten minutes in a 350° oven. Cooled croutons were poured into elegant jars to be used at table. And they won’t need to be stored for long; these croutons will quickly be poured out onto salads. @M-J de Mesterton

croutons_elegant_cook_jeanne_m-j_de_mesterton

Austerity Cookery, Austerity Cooking, Elegant Austerity Foods, Elegant Cook, Elegant Cook M-J de Mesterton, Elegant Cookery, elegant living on a shoestring, M-J de Mesterton Elegant Cook, Original Austerity Food

Don’t Waste Lemon Peels: Make Marmalade

 

Lemon_Marmalade_Elegant_Survival_M-J_de_Mesterton

Lemons are dear. I never waste any part of them. Squeezed-out lemons are cut finely, with just the seeds removed, then boiled for an hour with non-GMO sugar, water, and fruit pectin. Refrigerated in a recycled jar with a pretty lid, my citrus marmalade easily replaces an expensive glass of “Bonne Maman”. So, after you make lemonade, you might just want to make marmalade. ~~M-J

Benefits_of_Lemon Juice_Copyright_M-J_de_Mesterton

Article at Natural News, by Regular Contributor J.D. Heyes