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
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.
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
Elegant Hamburger Buns
• 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
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
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.