When life brings you lemons…

…making lemonade is an excellent choice of course, but one needs to eat too, right, and food needs seasoning…we’re making herb salt!

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Herb salt

This is what you need:

  • +/- 250 gr salt
  • zeste of two lemons, chopped up
  • Leaves of two branches of rosemary, chopped up
  • Leaves of two or three branches of thyme, chopped up

 

This is what you do:

  • chop up the herbs
  • mix with the salt
  • let it dry out and place in a sealed container…that’s it!
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herbs and spices

You can do a little twist and use oranges instead of lemons or you can use more or other herbs. It tastes great with some roasted meat, use it when seasoning fish or chicken, etc…

Trust no one, unless you have eaten much salt with him (Cicero)

Enjoy,

 

Ingrid

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A touch of frost

Any leftover cranberries after the festive season? Always fun to sugar-coat them…

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sugar-coated berries in a row

Make a syrup of sugar and water, turn off the heat, add the berries and let them soak at least a couple of hours or overnight.  Point is to reduce the extreme sourness of the cranberries.

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Cranberries in syrup

Then drain using a colander and make sure to keep the liquid as you can still use that when making cocktails!
Dry the berries lightly with a paper towel, they shouldn’t be completely dry, otherwise the sugar won’t stick.

Time for the fun part! Pour some sugar in a bowl, add some berries and toss them around until coated. Do not add too many berries at once, it will make the sugar clump and that’s not what you want at this point.

Leave them to dry on a rack or plate and that’s it!

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I used mine decorating a chocolate mousse and added some in my morning oatmeal bowl.
 

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Sweet, sour and frosted instant happiness!

 

Ingrid

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