Saturday, December 29, 2012
Pics bby johanna
It seems we have hundreds of birds here these days. And I love it! I think they all are born under our roof and thus belongs to our family. And of course they also deserve some festivities!
I have made melted fat and thrown in whatever I had in my cupord of cereals, millet, corn,sunflower seeds, etc. Then I put it into my muffin forms,with a thread in the middle. Then out in the cold for half an hour before I took them out of my muffins forms and hung them up outside.
I have used melted animal fat, but could have used coconut fat or any other fat that goes hard when cooled down.
Pics by johanna
These are my absolute favorite pears ! A recipe so simple to make yet so sophisticated... The combination of pear and saffron is out of this world.
I serve it with whipped cream and caramelizes slivered almonds sprinkled on top .Et voila...a dessert
worthy any grand occasion.
2 kg organic pears
2 l water
1 3/4 l unrefined cane sugar
2 g saffron
1 lemon plus water to cover the pears .
Peel the pears (you can leave the stalk on for decoration) and put them into the lemon water to prevent discoloring.
Miz water, sugar and saffron in a casserole. Boil up and stir till the sugar has melted.
Put in the pears and let them gently cook for 15 -25 min. depending on the size and softness of the pears. If the pears all fit into the casserole, cook them in different batches.
You can leave the pears to cool and enjoy them right away, or you can pour them into clean,hot glasses and leave them till the right occasion appears.