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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.



Chestnut and bean biscuit: 20090118
1/8 cup chestnut flour
1/8 cup soybean flour
  or 1 eighth cup any bean flour
2 teaspoons 30 percent added oil non roasted  sunflower seed butter
  (see below)
  or 2 teaspoons tahini
1 half teaspoon sugar
1 half pinch salt
3 tablespoons (1.5 ounces) water
Mix 2 tablespoons bean flour, 2 tablespoons chestnut flour, 2 teaspoons sunflower seed butter, 1 half teaspoons sugar, 1 half pinch salt, and 3 tablespoons water in a microwaveable dish that can be covered.

Heat in a covered dish using a microwave oven for 2 minutes 10 seconds, then 3 minutes on low (15 percent power, to maintain temperature long enough to reduce bitterness of chestnut flour, approximately equal in drying to 30 seconds of full power heating).

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Math:
Add 5 seconds for oven to begin heating.
Add 25 seconds heat time to heat container.
To heat until boiling:
2.5 ounces X 20 seconds per ounce = 50 seconds.
plus to remove excess water: 46 seconds per ounce X 1.5 ounces water = 69 seconds.
plus heat time to replace heat lost to air: 10 seconds per minute of time at boiling (10 X 69/60) = 12 seconds.
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Set the hot container in cold water to cool for a few minutes.

Good, reminds me of slightly sweet chicken and dumplings without salt.
 


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