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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.

Flax green bean chestnut biscuit with watercress pudding:
4 ounces green beans
3 tablespoons (1 ounce) unroasted chestnut flour
  or 2 tablespoons tahini or 
  or 1 extra tablespoon whole wheat flour plus 1 extra tablespoon olive oil
1/4 cup (4 tablespoons, .75 oucnes) flax meal
  or 1 tablespoon plus 1 teaspoon whole wheat flour
2 pinches salt
  or 1 teaspoon kelp powder 

Watercress pudding:
1 ounce watercress sprigs 
  or 1 ounce watercress puree or 1-1/3 ounce 25 precent oil puree, then use 
  no other oil
1/4 cup raw or blanched hauled, skinless peanuts
    (peanut skin can be very bitter)  ?if not cooked?
  or 2 extra teaspoons whole wheat flour plus 2 extra teaspoons olive oil
1 tablespoon canola oil (omit if using 25% oil watercress puree
1 tablespoon, if needed, add 1 teaspoon sugar
1 tablespoon unroasted sunflower seed butter
1 tablespoon oats flour
To make a single serving a 1 cup processor should be used to make the pesto. On larger processors the small amount of pesto of this recipe will cling to the sides of the processor bowl, not circulate and so remain partly unprocessed. With a 2 cup processor, likely a double recipe would process. You then could refridgerate or freeze the extra to be used another time. It may be necessary to repeatedly lift the processor 1/4 inch and bang it down on the couter to jar the mixture into the path of the cutting blades. If all else fails, add water 1 teaspoon at a time, just enough to get the mixture to flow while processing. The added water, however, changes the character of the pesto.

Thaw 4 ounces green beans by rinsing in water.

Into a 2 cup processor put the green beans, and 2 pinches salt.

Process until the desired smoothness is reached, perhaps 3 minutes in a blender or 5 minutes in a processor. If the vegetable does not circulate while processing, add 1 eighth cup water and increase by one minute the heat time given below.

Put the processor contents into a mixing bowl.

Add 1/4 cup flax meal and 3 tablespoon chestnut flour and mix until uniform.

Spoon the mixture onto a plate, spread into a layer about 1/4 inch thick.

Make a 2 inch diameter hole at the center.

Heat in a 1000 watt microwave oven for 4 minutes 30 seconds.
Add 5 seconds for oven to begin heating.
Add 15 seconds to heat plate.
To bring to boiling temperature: 5.75 ounces X 20 seconds per ounce = 115 seconds.
Dry weight is total weight minus water (5.75 ounces - 3.6 ounces) = 2.15 ounces.
Water to leave in is 35/65 times dry weight (35/65 X 2.15) = 1.2 ounces.
Water to remove is total water minus water left in (3.6 - 1.2) = 2.4 ounces.
To evaporate excess water: 46 seconds per ounce X 2.4 ounce = 110 seconds.
To replace heat lost to air during evaporation: 110/60 minutes X 12 seconds per minute = 22 seconds plus 22/60 X 12 = 4 for a total of 26 seconds.
Assume green beans are 90 percent water, biscuit will be 20 percent water.
For the topping:
Put 1/4 cup peanuts and 1/4 cup water into a microwaveable bowl and heat until boiling, about 1 minutes 30 seconds in a 1000 watt oven using a bowl less than 2 quarts.

Then heat on low (15 percent power) for 2 minutes.

Strain the water away.

If the peanuts have skins, rinse, strain again to remove bitterness from the skins.

For a 1 cup processor use the following amounts for one serving. For a 2 cup processor, double the following amounts to make enough for 2 servings and freezer the extra unitl wanted. For larger processors a quadrupling of the ingredients might be needed.

Put the peanuts into a high speed processor and run until flow stops. A low speed processor can be used but will takes at least several minutes longer to achieve a mostly smooth consistency.

Add 1 ounce water cress sprigs chopped into 1/4 inch pieces or 1 ounce watercress puree, 1 tablespoon sunflower seed butter, 1 tablespoon water, 1 tablespoon oil, and 1 tablespoon sugar.

Process until no pieces 1/32 inch remain.

Put the processor's contents into a mixing bowl.

Add 1 tablespoons oats flour and mix.

Serve cake and topping both slightly above body temperature.

Topping separates if not used immediately. Makes enough for a light meal.

Texturous chestnut flavored biscuit.
Mild watercress flavored pudding.

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