1 cup Chicken Broth
1/4 teaspoon Soy Sauce
1/4 teaspoon Toasted Sesame Oil
1/4 teaspoon Ginger, fresh grated
1/4 teaspoon Black Pepper
1 teaspoon Corn Starch
1 Egg, beaten
Salt, to taste
1 Chive, chopped
Add a few tablespoons of broth to the corn starch and set aside.
Add broth, soy sauce, toasted sesame oil, ginger and pepper in a small sauce pan and bring to boil, add corn starch and mix for one to two minutes until slightly thickened. Slowly pour the beaten egg into the boiling broth while stirring. Continue to stir slowly for a minute or two. Add salt to taste.
Pour into bowl and add chives.
My recipe, life story free!
2 cups all-purpose flour
1/2 cup almond flour
2 tablespoons sugar, plus some for topping
1 tablespoon baking powder
1/2 teaspoon salt
8 tablespoons unsalted butter, chilled in the freezer.
3/4 cup buttermilk plus more for brushing
1 tablespoon vanilla extract
1- 1 1/2 cups fresh blackberries
(fancy option) 1 SMALL pinch of dried lavender
Place butter in freezer. Preheat oven to 400 degrees and prepair baking tray.
Add dry ingredients to a bowl and mix. Use a cheese grater to grate the very cold butter into the flour mixture and mix occasionally to cover the butter with flour. When loosely mixed add the egg, buttermilk and vanilla and mix until just combined.
Fold in blackberries and scoop 1/3 cup amounts onto a baking sheet, about 2 inches apart. You can shape them if you want, I prefer just globing them onto the baking sheet. If you do add lavender be careful a little tiny pinch goes a long way!
Using a BBQ brush, apply a generous amount of buttermilk to the tops and sides of all of the scones and then sprinkle the tops with sugar. Bake 15-18 minutes or until done.
For this recipe I boiled some carrots in filtered water and then pureed them with a little bit of distilled water.
I am going to use 1.25 oz of carrot puree per lb.
I have decided to add my turmeric directly into the oils and heat them for several hours to infuse the oil with the turmeric before adding the lye. I will be adding 1 teaspoon per lb of turmeric.
Aside from the water I added to the carrots the rest of the water is substituted with Coconut milk.
I added an a superfat of 5% with Cocoa Butter after the cook.
No scents used here, no fancy design, just good carrot soap for sensitive skin.
This is my first hot process soap and it is a combination of olive oil, palm flakes, coconut, castor and Sunflower oils as well as rice bran oil as a superfat. The coconut ensures it is cleansing, the castor ensures it bubbles well, the coconut, sunflower and rice bran condition and the palm makes sure it is a nice solid bar of soap.
I adjusted all the amounts in a soap calculator until I got the qualities I wanted. Soapcalc is my go to soap calculator but there are others. They have tutorials and once you know how to get the qualities you want in a soap you will make much better soaps.
I used distilled water and nothing with sugars so this soap gave me no trouble at all. However, I got gold sparkle everywhere.
For the colorant I used a mix of yellow and orange mica’s and added more to the main batter for each layer, the bottom later is white and the top layer has the most orange and yellow. I did mica lines with gold sparkle between each layer for a subtle vein effect. I was looking for a natural stone sort of look, I think I did alright with that.
I am used to working with cold process soap and having a top to decorate. I decided a gold dusting would cover the plain, rough top I was nervous about.
I used a Honeysuckle scent which is supposed to slightly discolor, I am not sure if the titanium dioxide I added will counteract that at all, only time will tell if that enhances or detracts.