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.
55 oz Distilled Water
4.30 oz BTMS-50
.84 oz Panthenol-DL
.84 oz Hemp Seed Oil
1 oz Nettle Extract
1 oz Lotus Flower Extract
Preservative. (I am using Optiphen ND at 1%)
In a double Boiler melt the BTMS-50 and hemp seed oil. In a mixing bowl as your distilled water and heat in the microwave until it’s about 120-140 degrees. Remove an oz of water and dissolve the Panthenol-DL.
Once everything is hot and the BTMS-50 is melted and completely clear, mix them together slowly while whisking constantly. Once fully incorporated continue to mix for 30 seconds then add the Panthenol-DL/water and whisk. Once incorporated add the Nettle Extract and mix until incorporated, Add the Lotus Flower Extract and whisk for one minute. Let the bowl rest for about 5 minutes and whisk again, add fragrance and preservative and whisk for one minute. I used a tart apple fragrance. After all ingredients are mixed use a pH test strip (you want to be between 5-6.) You will need to adjust if you are outside of that range. Citric Acid is used to increase acidity.
Also important to note that I am using Optiphen ND which causes my conditioner to thin when I add it so before adding it you should have a fairly thick conditioner, if you are using a different preservative you may need to adjust your water or BTMS-50 ratio quickly. With any new recipe (most of the time for me) I have the new recipe back-up ingredients ready on the side: some extra hot water and some extra BTMS-50 that is ready to quick melt, just in case my conditioner is too thick or too thin.
Continue whisking for a few minutes. After the preservative is added no new ingredients should be introduced. Test your conditioner with a pH test strip. It should be in the 5-6 range. Let your mixture rest for 5 minutes then whisk again on and off for at least 5 cycles or until the conditioner is just slightly warm. Bottle the conditioner when it is still warm, it’s thinner and easier to work with the warmer it is. You also need to ensure you have a good emulsion so it doesn’t separate so do not skip the whisk and wait steps, I like using a glass bowl so I can see if there is separation.
I find a turkey baster works well for bottling conditioner and bottling at a hotter temperature is best for thicker conditioners. Leave the containers with the lids off, until they reach room temperature, this prevents condensation.
If you drive through Arizona in the American Southwest all of the Indian Reservations sell these along the side of the road and occasionally I get cravings for them.
4 cups flour
1/2 tsp salt
1 Tbs baking powder
1 1/2 cup warm water
oil for frying
Combine dry ingredients, stir in water, kneed until soft but not sticky, shape into Tenis ball sized portions. Cover them with a warm damp cloth.
In a frying pan heat an inch of Avocado oil to med-high. Flatten out a dough ball to cover an area the size of your outstretched hand, poke a hole in the center.
Place (one at a time) gently into the oil and cook for 1-2 minutes per side until golden brown. They will shrink and puff up a bit while cooking.
Remove from oil and place on paper towels to drain the excess oil. Once slightly cooled the traditional topping is to add a generous amount of honey and to eat them while they are still warm.
3/4 cup butter
1/2 cup sugar
1/2 tsp vanilla extract
1 3/4 cups almond flour
1/4 tsp baking powder
1 cup Coconut flour
1/2 cup chopped walnuts
10-12 oz apricot preserves
Cream butter and sugar until fluffy, beat in egg and vanilla extract.
In another bowl mix Almond flour and baking powder. Add to your creamed mixture in parts, mixing well.
Fold in Coconut flour and walnuts.
Press 2/3 of the dough into a 9 x 13 inch baking pan. Spread the apricot preserves evenly across the dough. Crumble the remaining dough across the top.
Bake for 30-35 minutes.
Cool completely before cutting into squares.