#fine sea salt

[what-marsha-eats]

Can use fresh or frozen blueberries. Can make the cake vegan by using liquid egg replacement.

#blueberry cake #layer cake #fresh blueberries #frozen blueberries #vegan friendly #gluten free cake #dairy free cake #gluten free flour #dairy free milk #xanthan gum #lemon juice #fine sea salt #blue food #summer food

[unwritrecipes]

Hearty Mushroom Soup

It’s been ages since I’ve made a soup worth sharing (there was an epic fail about a month ago that turned me off any new soup attempts for a while) so l delighted to report that I’ve finally got a keeper—this wonderfully flavorful and warming, Hearty Mushroom Soup. What a triumph!

If you’re thinking Campbell’s cream of mushroom soup—nope, this is miles away from that (though I still sometimes crave that bowl of artificial mushroom creaminess). Instead, this is a full bodied vegetarian version that is intensely mushroom-y in the best way. That’s because you use both fresh and dried mushrooms.🍄🍄

And added to all those mushrooms are lots of onions, garlic, white beans, fresh thyme, soy sauce, Parmesan, plenty of black pepper and just the tiniest splash of heavy cream.

Everything gets puréed into a lusciously smooth texture making every bite a party for your mouth!

Maybe not the most gorgeous of dishes but that’s not what you’ll be thinking as you slurp up spoonful after spoonful!

Hearty Mushroom Soup

Makes at least 6 generous servings

It really helps to have an immersion blender for this.

Prep Time: About an hour, but a lot of this is hands-free time

Ingredients

2 tablespoons olive oil

6 tablespoons unsalted butter, divided

2 medium yellow onions, finely chopped

6 garlic cloves, peeled and smashed

2 sprigs fresh thyme

One 1 ounce package of dried mushrooms ( I used shitake)

4 cups boiling water

2 pounds cremini mushrooms (you could use other wild mushrooms too), no need to cut them up

2 teaspoons fine sea salt

One 15 ounce can cannellini beans (white kidney beans), rinsed and drained

Black pepper

2 tablespoons light soy sauce

¼ cup freshly grated Parmesan cheese

2-4 tablespoons heavy cream

The Recipe

1. In a large deep pot, heat the oil and 2 tablespoons of the butter over medium heat. Add the onions and garlic and let cook, stirring every now and then until softened, about 5 minutes. Meanwhile fill a kettle and bring it to a boil. When the onion mixture is softened add in the thyme and dried mushrooms and the boiling water. Turn up the heat and bring the mixture to a boil, then lower to a simmer and cook for about 5 minutes, until the mushrooms begin to plump up. Cover the pot, remove from the heat and let sit 15 minutes.

2. Meanwhile. melt a tablespoon of butter in a large skillet over high heat and sear the fresh mushrooms in batches till they get crispy and golden on the outside to bring out their flavor, removing the cooked ones as they’re done—you don’t want to crowd the pan or they’ll steam. Repeat the process, adding more butter and mushrooms as you go. Season the cooked mushrooms with the salt and set aside.

3. Remove and discard the sprigs of thyme from the dried mushroom-broth mixture and add the beans. Now puree the mixture with the immersion blender until completely smooth. Stir in the cooked mushrooms and process again until you get a consistency you like—you can make it totally smooth or leave chunks of mushrooms. Stir in the remaining 2 tablespoons butter, a good amount of black pepper, the soy sauce and parmesan and taste. Add more of anything you think you need and then stir in the heavy cream. Reheat the pot gently and serve. This is great on a cold night with a slice or two of crusty bread.

Enjoy!

Note: Recipe adapted from Every Day is Saturday by Sarah Copeland. I tinkered with ingredients and proportions.

#Olive Oil #Butter #Onions #Garlic Cloves #Thyme #Boiling Water #Cremini Mushrooms #Fine Sea Salt #Cannellini Beans #Black Pepper #Soy Sauce #Parmesan Cheese #Heavy Cream

[moonlitcomet]

Messy thoughts, messy emotions, messy art

[&pond's painting]

#creative #pond #sea salt #stickfigures #dinosaurs #soul rune cier #[i'm fine btw this is story related. i'm experimenting in rebelle 7 :)]

[sparklecryptid]

Sel got an elaborate fruit arrangement from Ardyn as a gift after she live-blogged the whole Gilgamesh-and-Somnus incident.

She sends back a note saying ‘send money next time’

That is not to say she doesn’t enjoy the fruit arrangement. It’s EXCELLENT for blog photos.

(Slightly think that Sel is also a pretty decent photographer.

Which is a lead in to her becoming a Weird Aunt/Big Sister/Mom figure to Prompto.)

(“Hello boyfriends,” Sel says cheerily as she bursts down the door to her rather modest home despite the fact all her furniture is fancy as hell, “We are now parents. Tredd be a dear and take out an extra plate.”

“Miss Sel you really don’t have to-“ Prompto is timid and Sel just looks at him.

Tredd and Luche know that look. It’s the look that says she’s going to get her way no matter what.

“Your parents stopped sending you money two months ago,” her voice is bland and laden with anger, “I don’t have to, you’re right, but I like to think that I have a rather decent set of morals all things considered so you’re staying with us until we figure out your situation.”

“If you want to, that is. I can’t imagine being alone on a house that big is healthy but if you insist I’ll let you go back.”

Prompto’s eyes dart between Tredd and Luche and he pales because he recognizes them and they recognize him.

“Well,” Luche drawls, “Should I get the guest room ready then?” The question is directed at Prompto.

who nods

“If it’s not too much trouble,” Prompto says and Sel ruffles his hair.)

#salt of the sea lover of the land verse #Sel: I have no morals and look out for myself #also Sel: *sees someone in need* I don’t need to help them I don’t need to help them - fuck *helps them* #Sel: father teach me how to be selfish #Ardyn: you’re doing a splendid job already #Sel: not what I meant. teach me how to ignore people in need. #Ardyn’s face twitches. he remembers being unable to say no. he remembers what it led to #but his daughter doesn’t bear his curse or his blessing. she’ll be fine #right? #(he keeps a closer eye on her after that conversation) #(it can’t hurt to make sure nothing bad befalls his daughter right?)

[planet4546b]

its really sad that kairi at the end of melmem is like can aqua be my new mentor bc like yes obviously a good idea except kairi.....she went back to the darkness world....im so sorry but shes not even here rn 😭😭😭

#pers #dot com #kairi im sorry but youre getting mandatorily drafted onto sea salt for now. theyre THE ONLY ONES AROUND. #its fine i think shed get along great with those three. shes already buddies with axel and i KNOW her and xion #get along like a fucking house on fire i KNOW it.

[dootznbootz]

lkjsf just wrote a scene tyfuihgujhkl Penelope being the Water Wife™, plays with Argos like this.

#FUN #I'm having fun!!!😭 #ever since I've embraced my “silly” I'm having fun!!!! #Mad rambles #shot by odysseus #kind of have it where Naiads have a bit of control over water. Penelope can't really do shit with salt water though haha #She hates swimming in the sea. freaks her out. why it's a big deal for her to help Ody with HIS fear of the sea as she always hated it #but she's going in the water and “See? I'm fine! So you will be too!” as if she's not cringing because she hates the feeling of it. #Water Wife

[vitruvianmanbara]

to me the height of luxury is making approximately 4 oversized homemade ravioli for lunch

#made some today stuffed with the rest of my kite hill/garlicky fried finely diced mushrooms & fresh parsley... #finished off in fresh oregano-infused olive oil & topped with flaky sea salt 👍

[pepprs]

i think i have food poisoning like.. slightly. it’s my fault and i just hope it doesn’t get worse ♥️

#purrs #the fridge at work was left open all weekend and i have vegan cream cheese in there that’s just like.. vegan cultures (idk what kind).. #coconut cream.. sea salt. that’s it. and it looked and smelled and tasted pretty much fine so i had a little bit but then i got scared and #threw it away… and now i am feeling ermmmmvery bad. it wasn’t that much so hopefully i’ll be ok and it won’t be bad but im nervous lol. i #shouldn’t have taken a chance on it it was literally sitting at room temperature for 48+ hours but i thought maybe if it’s all plant based #i’ll be fine… uhm i do not feel fine. but also it could just be me being anxious and reading too much into it plus i was already anxious thi #morning before i ate so. lol. it’s probably fine. i hope 🥲🫣 but that was stupid. like why did i do that. #oh also cashew milk is in it

[oaxleaf]

there's nothing better than returning to a song that, upon first listening, didn't do anything for you, but that now hits so unbelievably hard that you have to wonder how the hell your past self didn't fall head over heels for it

#this is about salt and the sea by the lumineers #i know i'vea heard it before #but i must not have been in the right mood because i didn't absolutely obsess over it then like i'm doing on this fine saturday morning #oax's screaming void

[morethansalad]

Cranberry Cauliflower Cake (Almost Raw Vegan)

#vegan #easy to raw veganize #im sure sure sure that using frozen cauliflower will be fine to make it raw. you womt taste it or anything #cranberries #leftovers #cauliflower #desserts #cake #dates #pumpkin seeds #coconut oil #agave nectar #lemon #vanilla #cinnamon #sea salt #edible flowers #cornflower #💗

[what-marsha-eats]

Hot-cross-bun chocolate chip cookies

These are the favorite chocolate-chip cookies of London’s star baker, Claire Ptak. The base recipe has her signature use of egg yolks for richness but with added crunchy bits of hot-cross buns and all the chocolate for texture and flavor. Make and freeze the dough, baking off individual cookies as and when you want them for optimum satisfaction and that fresh-baked cookie smell in your home.

Makes 18 cookies

unsalted butter 250g, softened soft brown sugar 200g white sugar 100g vanilla extract 2 tsp egg yolks 4 plain flour 315g fine sea salt 1 tsp bicarbonate of soda 2 tsp stale hot-cross buns 200g (2-3 buns), toasted and torn into 2cm pieces chocolate 300g, broken into different sized chunks (Ptak uses a mix of white, milk, and dark. You can also use chocolate Easter eggs and random bits of bars you have, which makes it fun to eat.)

Line a small baking tray or baking tin (one that will fit inside your freezer) with parchment paper.

Beat the butter and sugars in the bowl of an electric mixer until combined but not too creamy – you are not aiming for light and fluffy here, as that would make the cookies too cakey. Add the vanilla and the egg yolks, and mix well.

In another bowl weigh out the flour, salt, and bicarbonate of soda, and whisk together well. Add this to the butter-and-egg mixture, and mix until combined.

Add the hot-cross-bun pieces and all the chocolate chunks.

Scoop individual portions of cookie dough on to the lined baking tray or tin. If using spoons, pat each portion into a little ball. Cover with clingfilm and freeze for at least 1 hour, or up to a month.

When ready to bake, preheat your oven to 170C fan/gas mark 5. Line a large baking tray with parchment paper and arrange the cookies evenly on the tray, leaving enough space between each one so they have room to expand during baking (they will almost double in size). If you are baking from frozen, allow the cookies 5 minutes out of the freezer before placing in the oven.

Bake for 14 minutes or until the center of each cookie is slightly soft and underbaked but the edges are crisp and golden. Remove from the oven, rap the tray on your counter to flatten them a little, and allow to cool on the tray for 10 minutes before serving.

#celebrity baker recipe #claire ptak #chocolate chip cookies #hot cross buns #cookies #food mashup #easter food #egg yolk #fine sea salt #white chocolate #dark chocolate #milk chocolate

[unwritrecipes]

Cinnamon Raisin Bread

Is there anything better than the smell of cinnamon wafting out of your kitchen?!! If you were my Grammie, you’d utter an emphatic “no!!” (she couldn’t bear the smell or taste) but for most of the rest of us, it’s one of the most appealing things in life. Which makes me pretty sure you’re going to want to bake up a batch of this amazingly delicious smelling and tasting Cinnamon Raisin Bread in the very near future. Sorry, not-sorry Grammie!

It’s been ages since I’ve shared a new bread recipe and this one just feels so right for right now, what with the official switch to autumn and all. Cinnamon always feels like such a fall spice.

And combined with loads of sweet juicy raisins and soft pillowy bread, you just can’t go wrong!

All you need is some time, because there’s very little hands-on work. The dough gets mixed and kneaded in an electric mixer with a dough hook.

And then once it doubles in volume, you simply roll it up tightly, fit it into a buttered loaf pan, let it rise again and bake till it’s all golden brown and gorgeous and huge!

It toasts up delightfully! And while it’s on the sweeter side than an ordinary white or wheat loaf, it’s not overly so. Like you won’t feel guilty indulging in a slice or two for breakfast!

And I foresee tackling another loaf very soon because somehow the bread disappeared before we could get around to making French toast with it and I can only imagine my husband’s joy at that breakfast treat!

Crossing my fingers you have time to put together a loaf this weekend! Have a great one, my friends!!

Cinnamon Raisin Bread

Makes 1 loaf

You will need a stand mixer with a dough hook for this.

Prep Time: 15 minutes, plus a couple of hours of rising time; Bake Time: about 45 minutes

Ingredients

2 tablespoons softened unsalted butter

1 cup raisins

Hot water

3 ¾ cups unbleached, all-purpose flour

¼ cup sugar

2 teaspoons cinnamon

1 teaspoon fine sea salt

2 ¼ teaspoons instant yeast

2 tablespoons unsalted butter, melted and cooled

1 large egg, room temperature

1 teaspoon vanilla extract

1 ¼ cups whole milk, room temperature

Extra melted butter for glazing the crust

The Recipe

1. Use some of the softened butter to generously butter a large bowl and set aside.

2. Place the raisins in a small bowl and cover with hot water. Let soak for 5 minutes and then drain. Pat raisins dry and set aside.

3. Into the large bowl of a stand mixer, whisk together the flour, sugar and cinnamon. Then whisk in the yeast. In a small bowl, whisk together the butter, egg, vanilla and milk and then pour the mixture into the flour mixture. Fix the dough hook onto the mixer.

4. Mix the ingredients on low-medium speed, scraping the bowl down with a rubber spatula as needed until the dough begins to come together. Then turn the speed up to medium and let the dough knead for about 7-8 minutes, until it is smooth and comes away from the sides of the bowl (you may need to mix a little longer for this to happen). Add in the raisins and let mix for another minute or so until the raisins are incorporated.

5. Lightly flour a board or clean counter and turn the dough out onto it. Knead by hand for a few minutes to bring it all together, adding more flour if it seems sticky at all. Then shape the dough into a ball and place it into the buttered bowl, seam-side down. Use a bit of the softened butter to lightly butter the top of the dough and cover the dough with a clean kitchen towel. Set the bowl in a warm place and allow it to rest for 60-90 minutes until it doubles in volume. Don’t wash the board.

6. Use some of the softened butter to butter a 9x5-inch loaf pan.

7. Turn the dough out onto the board and fold it over a few times onto itself to deflate it. Press the dough into a 9x6 inch rectangle. Starting from a long side, roll up the dough very tightly and seal the seam by pinching it together. Place the dough in the pan, seam-side down, tucking in the ends if needed and cover lightly with the kitchen towel. Let rise for another 45 minutes or so in a warm place until the dough rises a little over the sides of the pan. When the dough is almost risen, preheat oven to 375ºF with the oven rack centered.

8. Brush the top of the dough with a little melted butter and bake for about 45 minutes until golden brown. When you tap it, it should sound hollow. Transfer the pan to a wire rack and let cool for a few minutes, then turn the loaf out onto the rack and let cool to room temperature. Slice and serve. Wrap well in plastic wrap and store at room temp for a few days and then in the fridge.

Enjoy!

Note: Recipe adapted from Baking with Dorie by Dorie Greenspan.

#Butter #Raisins #Hot Water #Flour #Sugar #Cinnamon #Fine Sea Salt #Instant Yeast #Egg #Vanilla Extract #Whole Milk

[alexanderoftirragen]

im ready to make a statement. i dont think coffee and chocolate actually go very well together

#every mocha ive ever had has been aggressively Fine #except for the one that has rosemary extract and sea salt in it. but obviously that is on a different level

[starsambrosia]

My goal is to give everyone that follows me /or even looks at my posts/ whiplash in the tags.

#heLLO PESANTS. #once again the sea calls out to me whispering sweet nothings into my ear that sound a lot like WOOOSH WOOSH WOOOSH yes i listen i wait #and slowly i become numb growing ever closer to that sweet state of empty bliss where my mind collapses in on itself #where reality bends and shapes and warps like the tides before me collapsing in around my every waking moment #while i disassociate into a world that actually loved me and the waves collide into my very being at last i am home i am amoung the dead #weaping souls of styx lf the forgotten of the sea under the sea the fish forever encased in layers of salt and rock #preserved fine beings let me rest amoung them let me weep so my salty tears may add to the ever growing toxic ocean of wich only the most #unique of crustations survive and thrive #i wish to see beyond the lids of the unknowing and forgotten beings staring up at an endless ocean never seeing the surface always watching #light beams dance far far abouve until the fractured particles leave in pinks and oranges #dropping off into an ethereal deep blue #and finally those gorgeous beams of pale moonlight drifting deeper than any sun beam can penetrate #lighting up the ocean in bioluminescent glory #take me home #country road #to the place #i belong #pinned post

[taconafide2]

I am here with a PSA to all you people longing to be fixed by the sea: if the sea you're longing for is the baltic sea, it most likely will make you muuuuch worse

#or i've developed an immunity to sea #salt in the air.... alright.... #welll i don't feel shit anymore. anatomy of a fall was good #not much to say since it didnt move some fundamental part of me and i am caught up on wondering why #so the emotional impact wasnt there for me but objectively speaking it was a well made movie #and i did not throw my legs around too often during that time😭 #well yeah. i was a bit preoccupied w other thoughts and PERHAPS the sea did give me some clarity #fine i'll admit it😖 #much to think about that will soon evaporate from my head

[miss-floral-thief]

This is basically cheesecake in a cup but no granola and fruit but cheaper than smoothie place but can’t complain

#personalice #they had zero sugar Sunkist finally tho #and salt and pepper chips rather than just sea salt :9 hope it’s fine