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Elegant Steamed Beetroot from the Home Garden

This home-garden-grown baby beetroot was washed, steamed for five minutes, then dressed with olive oil and a few drops of balsamic vinegar. The root, bulb and leaves were consumed by your faithful editor. Grown in soil with only kitchen compost as a fertiliser, and no pesticides, this exquisite, nutritious beet was part of a health-promoting luncheon. ©M-J de Mesterton

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Elegant Tahini Sauce

M-J’s Simple Recipe for Elegant Tahini Sauce
Sesame paste mixed with lemon juice, water, salt and the merest hint of garlic powder makes an elegant tahini dip or sauce for mezedes, or pre-prandial appetisers.

Use this elegant and simple tahini sauce as a dip for flat-breads, steamed cauliflower, celery, other fresh vegetables, and fried potatoes. Optionally, you may drizzle olive oil over the tahini.
People find tahini sauce very pleasing in the summer months, and it is economical to make, since the sesame paste expands greatly when mixed with water and lemon juice.
Cancer-Inhibiting Food · cooking · Diet Food · economical entertaining · Elegant Cocktail Party · Elegant Cook · Elegant Cookery · Elegant Cooking · elegant cuisine · Elegant Drinks Party · elegant living on a shoestring · Elegant Recipes · Elegant Serving · Elegant Snack · elegant survival health · Elegant Survival Household Hints · Elegant Survival Living on a Shoestring · Elegant Survival News · Elegant Survival Recommendations · Elegant Survival: Stylish Living on a Shoestring · Vegetable Dishes

Cauliflower and Its Health-Benefits

Cancer-Inhibiting Compounds Abound in Cruciferous Vegetables, Including Cauliflower

11 Jun

Article about Cauliflower in George Mateljan’s World’s Healthiest Foods

Serve steamed cauliflower with tahini sauce for a delicious, health-promoting snack or vegetable dish.~~M-J

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Make Your Own Elegant Hamburger Buns

M-J's Home-Made Hamburger Buns, Copyright Elegant Survival 2009
M-J's Home-Made Hamburger Buns, Copyright Elegant Survival 2009

Elegant Hamburger Buns


Ingredients:
• 2 tablespoons of active dry yeast
• 1 and 1/4 cup of warm water (110° to 115°)—hotter water will kill the yeast
• 1/3 cup of vegetable oil (do not use canola oil, which tastes fishy in baked goods; peanut, corn or pure vegetable oils are preferred)
• 1/4 cup of sugar, any variety
• 1 egg
• 1 teaspoon of salt
• 3 and 1/2 cups of unbleached or all-purpose white flour

Directions:

In a large bowl, dissolve yeast in the warm water. Add oil and sugar; let stand for 5 minutes. Then, add the egg, salt, and flour.
Turn onto a floured surface; knead for about four minutes, until smooth and elastic, adding flour as needed. Form the dough into a ball, cover, and let it rise for ten minutes. Divide the dough into 12 flat, round pieces. Place 3 inches apart on buttered baking sheets.
Cover and let rise for 30 minutes. Bake on top oven rack at 400° for 15 minutes, or until golden brown. Monitor closely to prevent burning. Remove from pans to wire racks to cool. This recipe makes twelve hamburger buns. For dinner rolls, do not flatten but shape your twelve dough pieces into balls.

~~Copyright M-J de Mesterton, Elegant Survival 2008


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What to Do with Over-Ripe Bananas

Over-Ripe Bananas, about to Get a Make-over (photo copyright Elegant Survival)
Over-Ripe Bananas, about to Get a Make-over (photo copyright Elegant Survival)
Ripe Banana Sections,  Ready for Smoothies (Copyright Elegant Survival)
Ripe Banana Sections, Ready to Freeze for Smoothies. M-J's Gardening Tip: Bury the banana peels deep under your rosebush, or add to compost bin. (Copyright Elegant Survival)
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Delicious, Economical British Classics Presented by Elaine Lemm

Here are three classic British recipes presented in video form by Elaine Lemm on about.com: the Cornish Pasty (a favourite in my family for four generations, which I made for English-Speaking Union parties at my house many times); Bakewell Tart (invented in Bakewell, England), an elegant dessert, the taste of which  reminds me of Danish pastry; and Irish Colcannon–a vitamin-rich, green-and-white dish that could serve as an economical meal, which contains three vegetables. Note that Ms Lemm crimps her pasties on top. Cornish style dictates that pasties be crimped on their sides.

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Cheddar Cheese Stands Alone at Elegant Survival

Cheddar Cheese and Rock Painting by M- de Mesterton, Photo Copyright 2009
Cheddar Cheese and Rock Painting by M-J de Mesterton, Photo Copyright 2009
California Cheddar by Albertson's, Photo Copyright M-J de Mesterton 2009
California Cheddar by Albertson's, Photo Copyright M-J de Mesterton 2009
My two favourite cheeses are Cheddar (named after the town in England) and Parmesan (named after Parma, Italy). Of course, I am fond of other cheeses from around the world, such as Swedish Farmer’s Cheese, Danish Havarti, Kashkeval, feta, halloumi and brie, but these two cheeses seem to have many more applications.

One of the nice things about Cheddar cheese is its versatility: it is always welcome at a cocktail or drinks party, and melts well for nachos and other American dishes.

The charming host of America’s Test Kitchen, Christopher Kimball, also of Cook’s Illustrated magazine, has written about Cheddar cheese in its latest number, and has also conducted a taste-and-quality test of various Cheddars offered in most American supermarkets. I have always depended upon the quality and taste of Tillamook (Oregon) and Cracker Barrel brands. The test results bore out my choices. Another great Cheddar from the U.S.A., available in several western states, is Albertson’s supermarket brand California Cheddar (pictured here), costing about four dollars per pound, a price which is commensurate with that of the two aforementioned selections.

Here is the article about Cheddar cheese from this month’s Cook’s magazine.

~~Copyright M-J de Mesterton, 2009