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Chestnut biscuit and Watercress/collard spread:
Biscuit: 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 Spread: 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 flourCut 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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