FOR AFTERNOON TEA......CRISPY, VEGAN EGGROLLS


 WITH A SIMPLE SAUCE OF WATER, CORNSTARCH, SOY SAUCE, RICE VINEGAR, POMEGRANATE JUICE, GARLIC AND SUGAR....IN WHATEVER PROPORTIONS SUIT THE EATERS.......HERE, PRESENTED IN A 3"   ANTIQUE SILVER WINE-TASTING CUP WITH HANDLES AND REPOUSSE FRUIT........WITH A PAIR OF EBONY CHOP STICKS, FOR SPEARING, THEN DUNKING  THE EGGROLLS......

Comments

Post a Comment

Popular posts from this blog

IN THE KITCHEN AT SUNRISE, SUNDAY MORNING

Image
  Experimental Lunch.....a croissant pastry 'box' filled with crowder and black-eyed peas, okra, onions, scallions, ginger, chilis, orzo, mushrooms, diced dried apricots, green curry, Madras curry, rasam, dried dill pickle, green dragon sauce, olive bruschetta, and sweet red peppers in harissa salsa and 'painted' with hoi sin sauce/walnut oil..... served with a ladle of marinated red peppers, corn salsa, gyoza sauce and hoi sin ....i.e. clean out the fridge......a tasty little loaf...... Served with a bowl of roasted red pepper soup with hot Indonesian curry, powdered onions and garlic paste.......
Read more

Luncheon, the day after emptying the contents of several bottles of 'stuff' from the fridge.......

Image
A TABLESPOON OF THIN BLACK TRUFFLE SLICES, MARINATED IN OLIVE OIL....A HALF TEASPOON OF ARGAN OIL & A DOLLOP OF MELTED BUTTER, WHISKED TOGETHER WITH SOME GROUND MEDITERRIAN HERBS AND CRUSHED, DRIED ROSEMARY....INTO WHICH A COUPLE OF 'END PIECES' OF 9-GRAIN TOASTED BREAD IS ADDED TO SOAK UP THE DELICIOUS 'FAT'....THEN, A TURNOVER, AFTER A MOISTENING SPRAY OF AVOCADO OIL, TO ADD A SLAB OF SLIGHTY-MOLDY EXTRA SHARP CHEDDAR CHEESE AND A COUPLE OF PRESSES WITH A WOODEN SPATULA.......SERVED WITH A BOWL OF RICE-VINEGAR-PICKLED CABBAGE......AND A 'SECOND COURSE' OF PANKO-BREADED PINTO BEAN PATTIES, FRIED IN AN IRON SKILLET, IN AVOCADO OIL, INFUSED WITH WHITE TRUFFLE SLICES; SOME CHOW-CHOW RELISH WITH ROASTED YELLOW CORN AND CHOPPED RED BELL PEPPERS; A BOWL OF SPICY COLLARD GREENS, DRIZZLED WITH THICK PRELIBATO RED BASAMIC VINEGAR, SPRINKLED WITH ORGANIC OIL ROASTED SUNFLOWER SEEDS; AND A 'BALL' OF SPINACH AND YAMS, BINDED BY EGG YOLK, THEN LIGHTLY SPRAYED WI...
Read more