fun leisure ideas for fun at home
Eating enjoyment is a moving target,
pursue your taste - pursue the yum.

If a recipe calls for an ingredient not available where you normally shop, you can try this list of sources for uncommon foods and kitchen tools.

Chestnut biscuit and Watercress/collard spread:
1 tablespoon (.4 ounces( red bean flour
1 tablespoon (.2 ounces) flax meal
1 tablespoon (.1 ounce) fine ground wheat bran
1 tablespoon (.25 ounce) corn flour
3 tablespoons (1 ounce) unroasted chestnut flour
1 teaspoon (.15 ounce) canola oil
1 pinch salt

2 ounces fresh collards
1 ounce watercress sprigs
  or 1-1/3 ounces 25% oil watercress pesto
  or 1 ounce frozen watercress puree less than 1 year old.
  or 2 ounces if watercress is frozen and over 2 years old, this trial
1 tablespoon canola oil
1 tablespoon plus 1 teaspoon sugar
1/4 teaspoon lemon juice
  or 1 quarter teaspoon oj concentrate
  or 1 ounce apple (1/6 of an apple), chopped into 1/2 inch pieces
2 tablespoon whole wheat flour
Cut 2 ounces collards into 1 inch pieces.

Put 2 ounces collards into a blender.

Add 3/4 cup water.

Run until a fine puree is produced, about 60 seconds after fully flowing.

Put the collard puree into a deep bowl with sides 3 or 4 inches above the level of the puree.

Heat in a microwave oven until boiling, about 2 minutes 40 seconds in a 1000 watt oven, if container is 2 quarts or larger add 20 seconds, watch for boil over last 30 seconds.

If desired, set the hot container in a pan of cold water to cool for a few minutes.

Use a coffee press to remove as much water as possible from the greens slurry.

[Pour the slurry into a fine mesh strainer.

To recover some of the lost solids when draining, catch the drained water.

Shape the slaw in the strainer into a bowl shape.

Pour the caught water into the strainer using the slaw in the strainer as a very fine sieve.

This works fairly well.

Use a bowl that is about the same size and shape as the sieve to press most of the water out of the slaw.]

[Line a sieve with a coffee filter.

Pour the collards onto the coffee filter.

Gently squeeze most of the water out of the puree.]

Put the collard slaw into a mixing bowl.

Put into an empty mixing bowl:
1 tablespoon flax meal,
1 tablespoon bran,
1 tablespoon corn flour,
3 tablespoons chestnut flour,
1 tablespoon bean flour,
1 teaspoon oil,
1 pinch salt,
1/4 cup water.


Spread the mixture 1/2 inch thick on a plate.

Form into a flattened donut shape with a 2 or 3 inch hole at the center to help even heating.

Heat in a microwave oven for 3 minutes 20 seconds.
Add 5 seconds for oven to begin heating. Plus 15 seconds to heat plate. To raise temperature to boiling: 20 seconds per ounce times 4.9 ounces = 98 seconds. Dry weight is total weight minus water (4.9 - 2.3 ounces) = 2.6 ounces. Water to leave in 20/80 times dry weight (25/75 X 2.6) = .83 ounce. Water to remove is total water minus water left in (2.3 - .8) = 1.5 ounces. To evaporate excess water: 46 seconds per ounce times 1.5 ounces = 69 seconds. To replace heat lost to air during evaporation: 69/60 minutes times 12 seconds per minute = 14 seconds plus 14/60 minutes X 12 = 3 for a total of 17 seconds. Assume .8 ounce collard slaw that is 40 percent water. -------------------------------- Allow the bean/flax mixture to cool and firm.

Chop 1 ounce watercress into 1/2 inch lengths.

In a one cup processor, process until smooth:
1/4 teaspoon lemon juice,
1 ounce watercress,
1 tablespoon oil,
1 tablespoon plus 1 teaspoon sugar,
about 3 to 4 minutes.

To the bowl with the greens slaw, add the apple/watercress slurry, 2 tablespoons whole wheat flour, and 1 teaspoon carrot powder.


Cut the cake loose from the plate with a knife or spatula.

Cut the cake into 4 equal pieces.

Eat two of the pieces.

Spread half of the greens slaw on the remaining two pieces of cake and eat those pieces.

Eat the remaining 1/2 of the greens slaw.

Serve with a side dish of 1 to 2 ounces of any kind of meat and a small piece of fruit for a complete light meal. Or for a large meal also add a vegetable or perhaps a 2 or 3 ounce piece of fruit.

Cake is very firm and chewy, has good chestnut flavor.
Cake and topping together has pleasant sweet and sour flavor with a hint of watercress and a hint of bite. Pate is tangy/sweet, with prominent watercress flavor, soft, almost juicy, somewhat fibrous texture.

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seek out the unusual, look over the wall Experiment with new foods to gradually increase the ability to enjoy what you choose to eat. Get more enjoyment from the food you choose - because it is food that you have choosen.

You are creating enjoyment intellectually. In the process, you likely make yourself more able to similarily create pleasure in other things that you do, a particularly valuable ablility.