rate the potatoes using a food processor or by hand; place
osher salt in blender or food processor; blend until smooth. Transfer
garlic and cheese in a food processor and pulse until coarsely
ell. Stir together buttermilk and food color. Mix flour, cocoa and
oup in batches using a food processor, blender, or immersion blender
In a dutch oven, combine the apple juice, pectin, lemon juice and food coloring (if desired). Bring to a full rolling boil, stirring constantly. Quickly stir in sugar; return to a full rolling boil. Boil for 2 minutes, stirring constantly.
Remove from the hear; skim off foam. Stir in cinnamon. Carefully ladle hot mixture into hot sterilized jars, leaving 1/4-inch headspace. Remove air bubbles; wipe rims and adjust lids. Process for 5 minutes in a boiling-water canner.
In large saucepan, combine potatoes, squash, celery, onion, garlic, parsley, dry mustard and lemon peel.
Stir in chicken broth; bring to a boil.
Reduce heat; cover and simmer 20 minutes or until vegetables are tender.
Transfer about 2 cups of vegetable-broth mixture to blender container or food processor bowl.
Cover and process until smooth.
Return pureed mixture to saucepan.
Stir in milk or cream.
Heat through.
Season to taste. Sprinkle nuts atop each serving.
Makes 6 to 8 servings.
oup with hand blender or food processor until it is the
ixture in a blender or food processor. This may require several
Place onions and garlic into food processor bowl and grind until
om For more indonesian cuisine recipes.
om/ For more indonesian cuisine recipes.
Preheat oven to 375 F. Lay piecrust in pan and trim. Spread thin layer of mustard in bottom of piecrust and sprinkle with 1/2 tbsp of RawSpiceBar's Winter Herbs. Set aside.
Use a peeler to make long strips of all the vegetables. You want them to look colorful, so make sure there is color along the edges (especially with the egg plant). Put all the strip in a bowl and lightly drizzle with olive oil and 1/2 tbsp of RawSpiceBar's Winter Herbs. Toss until all pieces have olive oil and spice on them.
Preheat the oven to 350\u00b0F. For the muesli, mix all ingredients in a bowl. Place on a parchment paper-lined baking pan. Bake for 15 mins or until golden. Cool completely. Store in a resealable jar.
For the winter fruits, toss all fruit in a large bowl.
Serve winter fruits topped with yogurt and a spoonful of muesli.
ntil required.
For the winter slaw, separate leaves from sprouts
tbsp of RawSpiceBar's Winter Herbs. Set aside.
Use
Boil water in a saucepan.
Add in winter melon cubes and simmer for 25 minutes or till winter melon cubes are soft (transparent looking).
Add soy sauce, salt and rice wine to taste.
Remove and serve.
edium-size saucepan. Add the winter squash and continue cooking for
nd slice. Combine with spinach, winter squash, pepper, onion and feta
inch springform pan. Steam winter squash over simmering water for