More Mashups

Cod and hash browns

Pre-Dip
1/2 C. flour
salt, pepper, lemon pepper

Batter
1 C. flour
1 1/2 tsp. baking powder
1/2 C. milk
1/2 Tbs. olive oil
Pinch of salt
6 Tbs. beer or water (I used Conways Irish Ale)

Heat up the oil in your pan until it reaches 180C/350F. Dip fish in the flour mixture. Dip fish in batter. Then gently place it in the hot oil, and cook for 7 - 8 minutes until it becomes crispy and golden brown. If the batter starts going brown too quickly, turn the temperature down a little.
Place on the kitchen paper then keep warm in the oven, while you cook the other pieces of fish the same way and add to the oven.

Home Made Yogurt

1 quart (1 l) whole milk
1/4 cup (60 g) plain whole milk yogurt

1. Clean a 1 quart  jar by pouring boiling water in it and letting it stand 5 minutes. Drain the water (carefully, as the water and the jar will be hot), and let the jar dry.

2. Heat the milk in a saucepan fitted with a thermometer, or use an instant read thermometer, until the milk reaches 180ºF (82ºC). Remove from heat.

3. When the temperature drops to 115ºF (45ºC), stir in the 1/4 cup of yogurt, then pour the mixture into the jar and cover it.

4. Put the yogurt in a slightly warm place, and leave it undisturbed for 10 to 12 hours. The longer fermentation will yield a more tart yogurt.

5. Chill the yogurt thoroughly, at least three hours. The yogurt will thicken up once cool.

Ravioli and meatballs

Super quick and easy. Frozen ravioli, frozen meatballs, frozen spinach, all gently heated and topped with jar sauce. 15 minutes max.

Maxillariella Tenuifolia

Known as the coconut orchid because of the way the blooms smell. It is a lovely orchid with grass-like leaves.

Orchid Expo 2015

Dendrobium Recovery