tag:blogger.com,1999:blog-79487919443113264152024-03-14T08:45:00.264-07:00Cenaturimus - BlogCenaturimushttp://www.blogger.com/profile/11541224356623228653noreply@blogger.comBlogger5125tag:blogger.com,1999:blog-7948791944311326415.post-47654807228092459972014-10-21T14:04:00.002-07:002014-10-22T14:10:14.900-07:00Itching and Scratching: Part I<div class="separator" style="clear: both; display: none; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBsGI0pt0-XMr25E0Qi4rqVGGf-JsRpvZY8c2GtTEXziAt-GktRGVxJVNiPfh9sZff9qGCQwKRoPPrhVvwGegnrO4_As78W2cjsD0GObIz_pdjwuD0M8Lp4Ose5gWVRg8HaDb_e6VQ8Is/s1600/rose_hips.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBsGI0pt0-XMr25E0Qi4rqVGGf-JsRpvZY8c2GtTEXziAt-GktRGVxJVNiPfh9sZff9qGCQwKRoPPrhVvwGegnrO4_As78W2cjsD0GObIz_pdjwuD0M8Lp4Ose5gWVRg8HaDb_e6VQ8Is/s1600/rose_hips.jpg" height="213" width="320" /></a></div>
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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinXCwz2-T9gOlGHSkBNxYqco7TGstLAbWAvK9uUT6DAqOt4iQIzr7ntoBSnnHbwFBQGxQFoK28thlbUoR1D80La9sVJ6JlBMrv0WTqbx73NISCyrkxCrh7riB7r1gGxayY67d7X98-RHg/s1600/itching_and_scratching_1.png" height="43" width="400" /></div>
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<span style="font-family: "Trebuchet MS",sans-serif;">You think you know, what our post title
is aiming at? You think we are exaggerating?</span></div>
<div style="margin-bottom: 0cm;">
<span style="font-family: "Trebuchet MS",sans-serif;">Well, we think you are right :-)</span></div>
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<span style="font-family: "Trebuchet MS",sans-serif;"><br /></span></div>
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<span style="font-family: "Trebuchet MS",sans-serif;">Rose hips are the topic. And yes, this
can be a very itching thing. But since the turn of the century (of
course we mean the one before the last one) we are blessed with
rubber gloves and zeppelins. One of it fits your hands better.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBsGI0pt0-XMr25E0Qi4rqVGGf-JsRpvZY8c2GtTEXziAt-GktRGVxJVNiPfh9sZff9qGCQwKRoPPrhVvwGegnrO4_As78W2cjsD0GObIz_pdjwuD0M8Lp4Ose5gWVRg8HaDb_e6VQ8Is/s1600/rose_hips.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Rose hips" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBsGI0pt0-XMr25E0Qi4rqVGGf-JsRpvZY8c2GtTEXziAt-GktRGVxJVNiPfh9sZff9qGCQwKRoPPrhVvwGegnrO4_As78W2cjsD0GObIz_pdjwuD0M8Lp4Ose5gWVRg8HaDb_e6VQ8Is/s1600/rose_hips.jpg" height="213" title="Rose hips" width="320" /></a></div>
<span style="font-family: "Trebuchet MS",sans-serif;"><br /></span></div>
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<span style="font-family: "Trebuchet MS",sans-serif;">What rather raises the foragers'
hackles, is the work associated with processing rose hips.</span></div>
<div style="margin-bottom: 0cm;">
<span style="font-family: "Trebuchet MS",sans-serif;">Rose hips? Of course you know them!
They are the fruits of the rose plant, usually red or orange, and
catch the eye through autumn in nearly every garden or park, at
roadsides, hedges and skirts of woods.</span></div>
<div style="margin-bottom: 0cm;">
<span style="font-family: "Trebuchet MS",sans-serif;"><br /></span></div>
<div style="margin-bottom: 0cm;">
<span style="font-family: "Trebuchet MS",sans-serif;">If you reach through the prickles, you
will be awarded with one of the richest plant sources of vitamin C.</span><br />
</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEib9PwFmxKAaZXNpnC5T0nfeq4liv9a1fyY5P4z6ME6ZohKT2zzqH8UgpdhcANNscyTD827kUiR79g4lRafMxVi9RYjdkmUT1eLXRjerudNRmOAqHDlH5SGhaHHDerSXNqAupjFsFK4zGE/s1600/rose_shrub.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Rose shrub with hips" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEib9PwFmxKAaZXNpnC5T0nfeq4liv9a1fyY5P4z6ME6ZohKT2zzqH8UgpdhcANNscyTD827kUiR79g4lRafMxVi9RYjdkmUT1eLXRjerudNRmOAqHDlH5SGhaHHDerSXNqAupjFsFK4zGE/s1600/rose_shrub.jpg" height="213" title="Rose shrub with hips" width="320" /></a></div>
<span style="font-family: "Trebuchet MS",sans-serif;"><br /></span></div>
<div style="margin-bottom: 0cm;">
<span style="font-family: "Trebuchet MS",sans-serif;">Rose hips have a very unique sweet-sour
taste and can be used very versatile. But we start with a very common
usage: herbal tea.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUkNgBOI1Ug_Ad1za3nqw1mlVjORHCOTEArRfR7OqeXS2Q0LIYINFb-DpUkM6VL2y5ogN9_ZGIjjvF7W29Le2kddtSc7Ap1kRIFQFTVpHLpyPMTEmLp2mscumI5nyiQQbtrRkmMmpWD7s/s1600/rose_hip_tea.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUkNgBOI1Ug_Ad1za3nqw1mlVjORHCOTEArRfR7OqeXS2Q0LIYINFb-DpUkM6VL2y5ogN9_ZGIjjvF7W29Le2kddtSc7Ap1kRIFQFTVpHLpyPMTEmLp2mscumI5nyiQQbtrRkmMmpWD7s/s1600/rose_hip_tea.png" /></a></div>
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<span style="font-family: "Trebuchet MS",sans-serif;"></span></div>
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<span style="font-family: "Trebuchet MS",sans-serif;">We are lazy sometimes. And that's why
we skip the rose-hip-processors'-nightmare. We neither scratch out
the seeds nor the little hairs, which cause the itching at contact
with the skin.</span></div>
<div style="margin-bottom: 0cm;">
<span style="font-family: "Trebuchet MS",sans-serif;">All we do, after washing, is cutting
off the ends of the little fruits.</span></div>
<div style="margin-bottom: 0cm;">
<span style="font-family: "Trebuchet MS",sans-serif;">After that we throw them into a kitchen
blender and let them be cut in little pieces for a few seconds.</span><br />
</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJgoUsd7Oadq8-HNh7HUOyTR6aggHuLf6hGuOVISS7bwPCN3zGFxn3mwVgg7nGpHWWirtrg2gdTGCZXGMT4uVcax3psEMls1vfglHpr1uxf94IV1F8FK8EjR8nbpuwURfAxaNEuw1ztvo/s1600/rose_hips_bowl.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Rose hips" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJgoUsd7Oadq8-HNh7HUOyTR6aggHuLf6hGuOVISS7bwPCN3zGFxn3mwVgg7nGpHWWirtrg2gdTGCZXGMT4uVcax3psEMls1vfglHpr1uxf94IV1F8FK8EjR8nbpuwURfAxaNEuw1ztvo/s1600/rose_hips_bowl.jpg" height="213" title="Rose hips" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3Qq04z6VbORaotn8_gkQNSKI-X8NJN_m14D3ECH4VzalOY3Vw2HM0ehNQdzryvFLjtHfROqmg5_tm4LKY9fcYfsst3p2LTQGLD-nLQ0TITfYeNl6Jj9oUlsaReOn-21QT9XdXNYk3pC8/s1600/rose_hips_blender.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Rose hips in blender" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3Qq04z6VbORaotn8_gkQNSKI-X8NJN_m14D3ECH4VzalOY3Vw2HM0ehNQdzryvFLjtHfROqmg5_tm4LKY9fcYfsst3p2LTQGLD-nLQ0TITfYeNl6Jj9oUlsaReOn-21QT9XdXNYk3pC8/s1600/rose_hips_blender.jpg" height="320" title="Rose hips in blender" width="213" /></a></div>
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<span style="font-family: "Trebuchet MS",sans-serif;">Don't fill the blender as full as we
did on our photo. Better split it in smaller portions. We processed
about 500 grams, by the way. More than two people can drink in one
year ;-)</span></div>
<div style="margin-bottom: 0cm;">
<span style="font-family: "Trebuchet MS",sans-serif;">Another tip: Don't use very ripe
fruits. It's easier with the hard and dry ones.</span><br />
</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4VK4HTkcR0d7M3gz8SlYBa9vvUFjcUaAePDla4a1UB_kXUuL9OAktsrZuEIqRVUBv4CJ1zF0UtzP0hqYF5VPYUiI7K9Cv-epqsu07__vAMp2AJx4Pjda25zm5yE-fdfzgujWXri8RJUs/s1600/rose_hips_blended.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Blended rose hips" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4VK4HTkcR0d7M3gz8SlYBa9vvUFjcUaAePDla4a1UB_kXUuL9OAktsrZuEIqRVUBv4CJ1zF0UtzP0hqYF5VPYUiI7K9Cv-epqsu07__vAMp2AJx4Pjda25zm5yE-fdfzgujWXri8RJUs/s1600/rose_hips_blended.jpg" height="213" title="Blended rose hips" width="320" /></a></div>
<span style="font-family: "Trebuchet MS",sans-serif;"><br /></span></div>
<div style="margin-bottom: 0cm;">
<span style="font-family: "Trebuchet MS",sans-serif;">Afterwards you have to dry them
completely before storing. If you have low air humidity in your
rooms, you can simply spread the tea onto kitchen paper and let it
dry over a few days. Otherwise you can put them into the oven with
very low heat (about 30°C) for an hour or of course use a dehydrator
if you possess one.</span></div>
<div style="margin-bottom: 0cm;">
<span style="font-family: "Trebuchet MS",sans-serif;"><br /></span></div>
<div style="margin-bottom: 0cm;">
<span style="font-family: "Trebuchet MS",sans-serif;">For brewing the tea use 2-3 teaspoons
(of our Middle-European teaspoons. If you live in a country with
standardised teaspoon-sizes you surely know better how to use them
;-)) for one cup, pour over boiling water and let it steep for 10
minutes. If you want to make sure that you won't get a hairy throat
(it wouldn't be itching, just a little bit „sandy“) use empty
teabags or coffee papers. Otherwise a tea strainer will do it too.</span></div>
<div style="margin-bottom: 0cm;">
<span style="font-family: "Trebuchet MS",sans-serif;">And don't expect the deep red colour of
bought rose-hip-teas. They usually have other herbs added. But the tea is delicious. Don't miss upcoming part II, were we make rose hip marmalade.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8a9xh7B1GHgje7uv-poew8SvL_FcRtNOWbQCOUOV873-0qfnqmkv634LTSyEV0FJAHtetRWhH6AeP0XiyouobUJM0UKyao3rHgVlfYEB53A6EYeNeumjOG-i3TlIL43F6tVDSQtaICjk/s1600/rose_hips_tea.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Rose hip tea" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8a9xh7B1GHgje7uv-poew8SvL_FcRtNOWbQCOUOV873-0qfnqmkv634LTSyEV0FJAHtetRWhH6AeP0XiyouobUJM0UKyao3rHgVlfYEB53A6EYeNeumjOG-i3TlIL43F6tVDSQtaICjk/s1600/rose_hips_tea.jpg" height="213" title="Rose hip tea" width="320" /></a></div>
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Cenaturimushttp://www.blogger.com/profile/11541224356623228653noreply@blogger.com0tag:blogger.com,1999:blog-7948791944311326415.post-774890925468602382014-10-12T23:52:00.000-07:002014-10-13T07:10:39.768-07:00All we took were pictures<div class="separator" style="clear: both; display: none; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgT3u_DfsKDSjKIrynwRJnaEsSOimHNTFr-ypPIfkVCO0DC-LDQ75TdjdtJV1Tl6C47wnXRg6_qdHbnxqC-JjYf4VWg4E3fEc0sv5hR5tuW4Yf9Kg6QAoADed6ClEkFpBo0SxPV9PAr-RY/s1600/mushrooms1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgT3u_DfsKDSjKIrynwRJnaEsSOimHNTFr-ypPIfkVCO0DC-LDQ75TdjdtJV1Tl6C47wnXRg6_qdHbnxqC-JjYf4VWg4E3fEc0sv5hR5tuW4Yf9Kg6QAoADed6ClEkFpBo0SxPV9PAr-RY/s1600/mushrooms1.jpg" height="213" width="320" /></a></div>
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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkummtsJ5hzmFYhRC0VzgOZ6hOUVgPOx7r3W9ootJUqdlnx7VQCw5TWtpEiF9QQJM8q48yFnp8c1DOJor9txI6KiuobhebnrRNUZa_5eEppfSJcIzw4rZ7KitEtPTKcW_1xhMLKzWeXks/s1600/all_we_took_were_pictures.png" height="38" width="320" /></div>
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<div style="margin-bottom: 0cm; text-align: justify;">
<span style="font-family: "Trebuchet MS",sans-serif;">Today was a wonderful sunny autumn day
and even though we had to study a lot, we felt the urge to go outside
and into the wood. The floor was covered with many different
mushrooms and we also saw some beautiful berries. But we are quite
sure that they are inedible, so all we took were pictures. </span><br />
<br /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoDNr3tvc_YU7rKaIGtNoEk0JanL4LcPKsQYy059FeJOLB4GwQBLXfhEKn_eGn0F4LQN6_l98U7k0bJfZbfR3C-9b2mjZWn3pU_UvCOqKK4joh69HsME6IZdi3V_3cn8RCUac1-HMAPs0/s1600/forest.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoDNr3tvc_YU7rKaIGtNoEk0JanL4LcPKsQYy059FeJOLB4GwQBLXfhEKn_eGn0F4LQN6_l98U7k0bJfZbfR3C-9b2mjZWn3pU_UvCOqKK4joh69HsME6IZdi3V_3cn8RCUac1-HMAPs0/s320/forest.jpg" height="265" width="400" /></a></div>
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<span style="font-family: "Trebuchet MS",sans-serif;">The beautiful glossy black berries we saw are uneatable but not unusable.
They are the fruits of a plant called <span lang="en">Ligustrum</span><span lang="en"><i>
</i></span><span lang="en">vulgare </span><span lang="en">which many may
know from privat garden hedges. Once the berries were </span><span lang="en">used
to dye wool into an rich blue. We might try it out some time... </span></span></div>
<div style="text-align: justify;">
<span style="font-family: "Trebuchet MS",sans-serif;"><span lang="en"> </span></span>
</div>
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Cenaturimushttp://www.blogger.com/profile/11541224356623228653noreply@blogger.com0tag:blogger.com,1999:blog-7948791944311326415.post-33529535308808252112014-10-01T01:19:00.000-07:002014-10-01T01:23:46.186-07:00Filling the hoards<div class="separator" style="clear: both; display: none; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAQMJiRZiwfngRDf27dD0bf72J4uvXNRV_p7UOddYNC2I_7UIMjz7t04o5YGnuyiOG1Fk26aRnU-U4YfTIofcfd0xpI_CPiU4ikAjebOszLihxW_MROHBvwrc8tytvTjfS79HocheDEF0/s1600/hazelnuts.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAQMJiRZiwfngRDf27dD0bf72J4uvXNRV_p7UOddYNC2I_7UIMjz7t04o5YGnuyiOG1Fk26aRnU-U4YfTIofcfd0xpI_CPiU4ikAjebOszLihxW_MROHBvwrc8tytvTjfS79HocheDEF0/s1600/hazelnuts.jpg" height="213" width="320" /></a></div>
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<span style="font-family: "Trebuchet MS",sans-serif;">What can be associated
more with autumn-food than nuts? Okay, squashes and mushrooms maybe.
But our today’s post is devoted to nuts.</span>
<div style="text-align: justify;">
<span style="font-family: "Trebuchet MS",sans-serif;">
</span>
</div>
<div lang="en-US" style="margin-bottom: 0cm; text-align: justify;">
<span style="font-family: "Trebuchet MS",sans-serif;">More precisely we want to
focus on hazelnuts.</span></div>
<div style="text-align: justify;">
<span style="font-family: "Trebuchet MS",sans-serif;">
</span>
</div>
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<span style="font-family: "Trebuchet MS",sans-serif;"><br /></span>
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</span>
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<div lang="en-US" style="margin-bottom: 0cm; text-align: justify;">
<span style="font-family: "Trebuchet MS",sans-serif;">You all know them from
bakery or Nutella. Large regions of Europe are
crowded with the common hazel, a shrub of 3-8 meters height. Some days
ago we found such a shrub. The funny thing is, we passed it for years
now and never noticed it. But this day the surrounding ground was
paved with nuts, so there was no way to overlook it.</span></div>
<div style="text-align: justify;">
<span style="font-family: "Trebuchet MS",sans-serif;">
</span>
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</span>
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<div lang="en-US" style="margin-bottom: 0cm; text-align: justify;">
<span style="font-family: "Trebuchet MS",sans-serif;">Let us tell you a little
bit about the plant and where to find it.</span></div>
<div style="text-align: justify;">
<span style="font-family: "Trebuchet MS",sans-serif;">
</span>
</div>
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</span>
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<div lang="en-US" style="margin-bottom: 0cm; text-align: justify;">
<br />
<span style="font-family: "Trebuchet MS",sans-serif;">The common hazel (Corylus
avellana) is native in most European regions. During Mesolithic it
was the dominating woody plant and its nuts have had an important
part in nutrition for eras. Nowadays mainly nuts from Corylus maxima
(Filbert / German “Lambertshasel”) are on the market.</span></div>
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</span>
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<div lang="en-US" style="margin-bottom: 0cm; text-align: justify;">
<span style="font-family: "Trebuchet MS",sans-serif;">Hazel shrubs can be found
in light woods, edges and hedges. The wood of hazels is not good for any
relevant usage. However, young branches can be used for barrel hoops,
fences or the like. In early spring, young leaves and catkins can be
used as vegetable like spinach.</span></div>
<div style="text-align: justify;">
<span style="font-family: "Trebuchet MS",sans-serif;">
</span>
</div>
<div lang="en-US" style="margin-bottom: 0cm; text-align: justify;">
<span style="font-family: "Trebuchet MS",sans-serif;">But as mentioned above,
the real treasure are the nuts.</span></div>
<div style="text-align: justify;">
<span style="font-family: "Trebuchet MS",sans-serif;">
</span>
</div>
<div lang="en-US" style="margin-bottom: 0cm; text-align: justify;">
<span style="font-family: "Trebuchet MS",sans-serif;">They are rich in protein
and unsaturated fat. High amounts of vitamins B1, B2, and E,
magnesium and calcium make them very valuable for nutrition. The nuts can be stored for months if you leave them in their shell.</span></div>
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<span style="font-family: "Trebuchet MS",sans-serif;">
</span>
</div>
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<span style="font-family: "Trebuchet MS",sans-serif;"><br /></span>
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</span>
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<div lang="en-US" style="margin-bottom: 0cm; text-align: justify;">
<span style="font-family: "Trebuchet MS",sans-serif;">In traditional medicine
the leaves have been used for curing liver diseases. Catkins brewed
as tea are diaphoretic and the nuts are salutary for brain and
nerves.</span></div>
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<span style="font-family: "Trebuchet MS",sans-serif;">
</span>
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</span>
</div>
<div lang="en-US" style="margin-bottom: 0cm; text-align: justify;">
<span style="font-family: "Trebuchet MS",sans-serif;">Hazelnuts are delicious
freshly peeled or roasted. But you can use them in lots of dishes,
sweet and salty. Mainly the nuts are used directly or pressed to oil
in pastries.</span><br />
<br /></div>
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<div lang="en-US" style="margin-bottom: 0cm; text-align: justify;">
<span style="font-family: "Trebuchet MS",sans-serif;">Okay, back to our personal
treasure :-) We gathered a large bowl of nuts so far and hopefully
there's more to come. But of course not everything is for storage.
We'd like to try three dishes with them. Or more precisely two
pastries and one salty dish, which we think could be tasty. But we
have to wait for a special ingredient ;-)</span></div>
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<div lang="en-US" style="margin-bottom: 0cm; text-align: justify;">
<span style="font-family: "Trebuchet MS",sans-serif;">What would you do with
plenty of hazelnuts?</span></div>
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</div>
Cenaturimushttp://www.blogger.com/profile/11541224356623228653noreply@blogger.com0tag:blogger.com,1999:blog-7948791944311326415.post-4748901544492840252014-09-16T14:32:00.001-07:002014-09-16T14:34:47.100-07:00Hot for the cold<div class="separator" style="clear: both; display: none; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgU13A5IvUj_HXQl7v3i0X_Ms8uiPwuvh595gDW8-xu3a3UoyijEO2uG6jCmLTVQXtBiPo4bJB2WKO1Avq0rSyr5mLfreEfdhBf9L6J5_L3KOctU-QCEkWdnnXlMxhzYsnbr1VMUFxOx4Y/s1600/numex_twilight_chilis.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgU13A5IvUj_HXQl7v3i0X_Ms8uiPwuvh595gDW8-xu3a3UoyijEO2uG6jCmLTVQXtBiPo4bJB2WKO1Avq0rSyr5mLfreEfdhBf9L6J5_L3KOctU-QCEkWdnnXlMxhzYsnbr1VMUFxOx4Y/s1600/numex_twilight_chilis.jpg" height="264" width="320" /></a></div>
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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCY27Z7Ig4eZdxk6kk_IaLCN_VEiDhCWS3s3It3Sjk6nwrN6M4zA6S7JvO92E0kktlygD_vweDLtLxAd9AAtLktyWu5dsphyUQwWdwJXBP5k8-Nm7BWXvobrj2wUqn7-EwgJMcqKu-clw/s1600/hot_for_cold.png" height="50" width="200" /></div>
<div style="text-align: justify;">
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="background: transparent;">Preserving food for winter has been essential for thousands of years. Nowadays the food industry takes this task out of our hands. It's comfortable and cheap to buy various preserved vegetables and fruits or meat and fish. And why not?</span></span></div>
<span style="font-family: "Trebuchet MS",sans-serif;"> </span><br />
<div lang="en-US" style="margin-bottom: 0cm; text-align: justify;">
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="background: transparent;">But there are two unbeatable reasons for making your own freezed, pickled, canned, bottled, etc., food: It's fun and it's delicious!</span></span></div>
<span style="font-family: "Trebuchet MS",sans-serif;"> </span><br />
<div lang="en-US" style="margin-bottom: 0cm; text-align: justify;">
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="background: transparent;">We are lucky having the chance to grow our own food. At least the little bit our small balcony allows. But more about these possibilities some other time.</span></span></div>
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<span style="font-family: "Trebuchet MS",sans-serif;"><span style="background: transparent;"></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiS89dFaUWgStJA0oXjT5lJNmpRFy78hCNxNJUfn1pblSJC9dqtggwtajuLJJGsFPk2Ar2E3TTnLfQqeuNHmymEY0w0U8xyal2bP-NmEzu0gUH4dNzzK-jL-JGV4pKzfyZMnAjFwyOjAwk/s1600/balcony_vegetable_variation.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="some fruits from our balcony" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiS89dFaUWgStJA0oXjT5lJNmpRFy78hCNxNJUfn1pblSJC9dqtggwtajuLJJGsFPk2Ar2E3TTnLfQqeuNHmymEY0w0U8xyal2bP-NmEzu0gUH4dNzzK-jL-JGV4pKzfyZMnAjFwyOjAwk/s1600/balcony_vegetable_variation.jpg" height="232" title="some fruits from our balcony" width="320" /></a></div>
<span style="font-family: "Trebuchet MS",sans-serif;"> </span><br />
<div lang="en-US" style="margin-bottom: 0cm; text-align: justify;">
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="background: transparent;">Today we want to focus on one plant, respectively its fruits, we learned to love and which we plant in lots of different kinds for years now. The chili pepper (Capsicum).</span></span></div>
<span style="font-family: "Trebuchet MS",sans-serif;"> </span><br />
<div lang="en-US" style="margin-bottom: 0cm; text-align: justify;">
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="background: transparent;">Unfortunately we had a very wet summer this year and with it came a very meagre yield. But it seems to us it made our chilis hotter all the more. And no, we aren't sissies – when we say hot, we mean really hot ;-)</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgU13A5IvUj_HXQl7v3i0X_Ms8uiPwuvh595gDW8-xu3a3UoyijEO2uG6jCmLTVQXtBiPo4bJB2WKO1Avq0rSyr5mLfreEfdhBf9L6J5_L3KOctU-QCEkWdnnXlMxhzYsnbr1VMUFxOx4Y/s1600/numex_twilight_chilis.jpg" imageanchor="1"><img alt="NuMex Twilight chili peppers on our balcony" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgU13A5IvUj_HXQl7v3i0X_Ms8uiPwuvh595gDW8-xu3a3UoyijEO2uG6jCmLTVQXtBiPo4bJB2WKO1Avq0rSyr5mLfreEfdhBf9L6J5_L3KOctU-QCEkWdnnXlMxhzYsnbr1VMUFxOx4Y/s1600/numex_twilight_chilis.jpg" height="264" title="NuMex Twilight chili peppers on our balcony" width="320" /></a></div>
<br />
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="background: transparent;">The uses of these fruits in kitchen are manifold, as it can enhance many various dishes. But as the introduction of this article suggests, we are not writing about recipes now, but about the methods of preserving chili peppers for some months.</span></span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"> </span><br />
<div lang="en-US" style="margin-bottom: 0cm; text-align: justify;">
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="background: transparent;">We want to mention four possibilities – of course there are more – and show more detailed the one we tried out this year.</span></span></div>
<div style="text-align: justify;">
<span style="font-family: "Trebuchet MS",sans-serif;"></span></div>
<ol style="text-align: justify;">
<li> <span style="font-family: "Trebuchet MS",sans-serif;"><span style="background: transparent;"> </span><span style="background: transparent;">To <b>freeze </b>chilis is a very easy way to preserve them for up to six months. Simply put them into freezing bags or durable tupperware and store them in your deep freezer. A good tip is to cut them in half or even smaller pieces before. Then you can take the right dose out without the risk of unfreezing more than you want.</span></span></li>
<br />
<li> <span style="font-family: "Trebuchet MS",sans-serif;"><span style="background: transparent;"><b>Drying </b>might be the oldest and most used technique for chili preservation. You can tie the fruits on a string like you surely have already seen somewhere. They should hang at a warm, dry and well ventilated place. Unfortunately this makes it impossible for us to use drying, because we live in a relatively humid and cool part of Vienna.</span></span></li>
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<li><span style="font-family: "Trebuchet MS",sans-serif;"><span style="background: transparent;">If you want to use the hot taste only and don't mind not having the texture of the whole fruit you can easily make a <b>sauce </b>like e.g. “Sambal”. Traditionally the peppers are crushed using pestle and mortar. But you can also use your kitchen blender. For preserving the paste you can salt it or boil and can it.</span></span></li>
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<li><span style="font-family: "Trebuchet MS",sans-serif;"><span style="background: transparent;">This year we decided to <b>pickle </b>a great deal of our harvest in vinegar. The peppers keep their taste and you also receive a well spiced vinegar for dressings or cooking.</span><span style="background: transparent;"> First you should pickle the fruits in brine overnight. Next day you bring a 50:50 mixture of water and vinegar (should be a sour vinegar with at least 5% acid) to boil and add some mustard seeds, a bit of allspice (pimenta) and a couple of bay leaves. Then you take the chili peppers out of the brine, wash and dry them, cut in the fruits a little bit and put them into jars (boil the jars and the lids out for at least 10 minutes). Pour in the vinegar mixture hot, or if you want to have the peppers more crisp, let the liquid cool down a little bit before. Cap the jars, let them cool and store them dark.</span></span></li>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSUwLxBZjt1yoYbs8xpnTVqt5p7ugfcDKIlsBM7deG0lsloDc2KnSBapkfKTdUPc4l07hKLIZ9swVlRag0IuQHV01sGEQQeEHO4e9jBqKTg6LD2EogtWrw2Iri22dvXBPItqz-QIyIUxo/s1600/pickled_chilis.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="pickled chili peppers" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSUwLxBZjt1yoYbs8xpnTVqt5p7ugfcDKIlsBM7deG0lsloDc2KnSBapkfKTdUPc4l07hKLIZ9swVlRag0IuQHV01sGEQQeEHO4e9jBqKTg6LD2EogtWrw2Iri22dvXBPItqz-QIyIUxo/s1600/pickled_chilis.jpg" height="201" title="pickled chili peppers" width="320" /></a></div>
<br />Cenaturimushttp://www.blogger.com/profile/11541224356623228653noreply@blogger.com0tag:blogger.com,1999:blog-7948791944311326415.post-59567833912491967482014-09-11T14:23:00.000-07:002014-10-16T11:51:48.639-07:00Of autumn, woods and blackberries<div class="separator" style="clear: both; display: none; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhROnLJfGjoj-EY0XksrVkolaIynNVo9tniY1M3TVw_1VafhiEnBKdJavBPnRrAhp4U_FAMdoQDg-hFowdU0PsetP2KHErzXiGcgyf0DhuiH5Hf8aJoehAt0INDKBHb7Tdh9Rxqmkq5K8c/s1600/scones_finished.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhROnLJfGjoj-EY0XksrVkolaIynNVo9tniY1M3TVw_1VafhiEnBKdJavBPnRrAhp4U_FAMdoQDg-hFowdU0PsetP2KHErzXiGcgyf0DhuiH5Hf8aJoehAt0INDKBHb7Tdh9Rxqmkq5K8c/s1600/scones_finished.jpg" height="213" width="320" /></a></div>
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</span> <span style="font-family: "Trebuchet MS",sans-serif; font-size: small;">Autumn silently arrives. Well, to be true, here in Middle-Europe it's not so silently, as the rain crackled against the window glasses for most of the summer. But it arrives. And with it the most various food selection of the year.</span><br />
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<span style="font-family: "Trebuchet MS",sans-serif; font-size: small;">Not only the farmers reap their harvests of vegetables and fruits. Also forests burst with nuts, seeds, berries and mushrooms. Squirrels begin to fill their lairs and so could we. If only these delicacies wouldn't be too tasty to store!</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbEfBW5X_z4hvJ4ZlgqY-YpRHiqt1p29g7DnedEsE6z1HPCBPGr96-CRcuSHFIJIPL3Qh5JDxnP1H3tCQ9jkENF6LejH-YGzK-iHGJivJSeoSaYqHS0EN1z1hXYQ-HTTFmV8KCrhzSUYo/s1600/large_bush.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Blackberry hedge in Vienna Woods" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbEfBW5X_z4hvJ4ZlgqY-YpRHiqt1p29g7DnedEsE6z1HPCBPGr96-CRcuSHFIJIPL3Qh5JDxnP1H3tCQ9jkENF6LejH-YGzK-iHGJivJSeoSaYqHS0EN1z1hXYQ-HTTFmV8KCrhzSUYo/s1600/large_bush.jpg" height="213" title="Blackberry hedge in Vienna Woods" width="320" /></a></td></tr>
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<span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;">Our everyday (or rather once in a while ;-)) jogging trail leads us into the Vienna Woods, where on every edge of every path the shiny red of wild blackberry bushes catches your eye. </span></span><br />
<span style="font-family: "Trebuchet MS",sans-serif; font-size: small;">But also a lot of black ripe berries speckle the wonderful image. No consideration needed, to bring a bag next day and lo and behold, a few minutes later enough ripe berries are picked to make an early-autumn-dish.</span></div>
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<span style="font-size: small;"></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCVY3T3kyamZW65NfNdKpU3pQ82e_pmivcqld0CmImKTdhZnGtYv_oTInE7xWk3g1cPpQL9o_AcjmGt1QhB8b0xe6EVNsh63p18wdIvJidu6l_a92arS6VhWvBzOoBPAJy73ZSLQbWFPM/s1600/blackberries_closeup.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Ripe blackberries in Vienna Woods" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCVY3T3kyamZW65NfNdKpU3pQ82e_pmivcqld0CmImKTdhZnGtYv_oTInE7xWk3g1cPpQL9o_AcjmGt1QhB8b0xe6EVNsh63p18wdIvJidu6l_a92arS6VhWvBzOoBPAJy73ZSLQbWFPM/s1600/blackberries_closeup.jpg" height="213" title="Ripe blackberries in Vienna Woods" width="320" /></a></div>
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<span style="font-family: "Trebuchet MS",sans-serif; font-size: small;">Here is our attempt on baking scones:</span></div>
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<span style="font-family: "Trebuchet MS",sans-serif; font-size: small;">(Truth be told, we never tasted original Anglo-Saxon scones. But there are similar pastries all over Europe. There is even an Austrian version called “Pogatscherln”, but it is usually salty and with greaves.)</span></div>
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<span style="font-size: small;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMccmTTybDzMpJ7vORMK8bRgS3e-5BO-0OWVt9mfyirDQ0gi7xF-Sj3gzWen4LgkLAcX-qfls_280Y9mIvQw98JYXCzGoUWAN7ypfJWt34_K5c1XytUWSDpmftFH526jfO5kAMTeRPBtY/s1600/scones.png" height="40" width="400" /> </span> <span style="font-size: small;"><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiHqVyaYzNn-Pn6bNw_BtvJ9abLW7syk0kCH0Lwxtx7XaGaA5pOEsePJF-3Mxok3MTJOwJxUrpFLAlevNgWtkxnN5_u4A7YzVbI7dwwh8EfqaIzZfiZd43gSnFJNdEytjST5C-VhhtK8g/s1600/scones_ingredients.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Scallion-Blackberry-Scones Ingredients" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiHqVyaYzNn-Pn6bNw_BtvJ9abLW7syk0kCH0Lwxtx7XaGaA5pOEsePJF-3Mxok3MTJOwJxUrpFLAlevNgWtkxnN5_u4A7YzVbI7dwwh8EfqaIzZfiZd43gSnFJNdEytjST5C-VhhtK8g/s1600/scones_ingredients.jpg" height="180" title="Scallion-Blackberry-Scones Ingredients" width="243" /></a><span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;">Serves 2:</span></span></div>
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<span style="font-family: "Trebuchet MS",sans-serif; font-size: small;">1 handful of chopped scallion leaves</span></div>
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<span style="font-family: "Trebuchet MS",sans-serif; font-size: small;">260g flour</span></div>
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<span style="font-family: "Trebuchet MS",sans-serif; font-size: small;">½ teaspoon of sugar</span></div>
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<span style="font-family: "Trebuchet MS",sans-serif; font-size: small;">1 teaspoon of salt</span></div>
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<span style="font-family: "Trebuchet MS",sans-serif; font-size: small;">1 teaspoon of ground cumin/caraway</span></div>
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<span style="font-family: "Trebuchet MS",sans-serif; font-size: small;">1 ½ teaspoon of baking powder</span></div>
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<span style="font-family: "Trebuchet MS",sans-serif; font-size: small;">110g butter</span></div>
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<span style="font-family: "Trebuchet MS",sans-serif; font-size: small;">100ml buttermilk</span></div>
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<span style="font-family: "Trebuchet MS",sans-serif; font-size: small;">1 handful of blackberries</span></div>
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<span style="font-family: "Trebuchet MS",sans-serif; font-size: small;">Preheat the oven to 180°C (360°F). Sieve the flour with baking powder into a bowl and mix it with sugar, salt and the chopped scallion. Add small pieces of butter and squash it with your fingers. Pour in the buttermilk, leave 1 tablespoon for later. Knead gently into a rough dough, it doesn't have to be smooth.</span></div>
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<span style="font-family: "Trebuchet MS",sans-serif; font-size: small;">Flatten the dough to about 2cm thickness and slice it into pieces of your choice (if you want to keep breaking with traditions ;-). We chose triangles). Put the pieces onto a sheet pan covered with baking paper and press the blackberries into the dough. As deep as you can manage without squashing them. Finally brush the scones with the remaining buttermilk and bake for 15-20 minutes.</span><br />
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<span style="font-size: small;"></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy2daasHBoGaQenOluQyw_yBB7bkgldJRNYOr4PBwMmV6GDZcaOpvcr9xZDVSS_e1-M_efiPJO9lMiMW4VARDAtOlZp-MgxEq8fk1YuLejYE4Rq1UjP7SEeOKBhbLIeFW_NQmT91Yr_Q8/s1600/scones_finished.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Scallion-Blackberry-Scones" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy2daasHBoGaQenOluQyw_yBB7bkgldJRNYOr4PBwMmV6GDZcaOpvcr9xZDVSS_e1-M_efiPJO9lMiMW4VARDAtOlZp-MgxEq8fk1YuLejYE4Rq1UjP7SEeOKBhbLIeFW_NQmT91Yr_Q8/s1600/scones_finished.jpg" height="265" title="Scallion-Blackberry-Scones" width="400" /></a></div>
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<span style="font-family: "Trebuchet MS",sans-serif; font-size: small;">We love to pepper them with roughly grated hard sheep cheese, fresh and hot out of the oven. It harmonises perfectly with the sourness of the wild blackberries. Actually, we best like the scones still hot, even as a main dish.</span></div>
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Cenaturimushttp://www.blogger.com/profile/11541224356623228653noreply@blogger.com0