submitted by Morrigan
2 cups flour
1 tsp salt
2 tbsp Farina or Cream of Wheat (NOT instant)
2 eggs
2 cups of water
1 tbsp melted butter
Sift dry ingredients together into a bowl. Make well in the center for eggs, butter and water. Stir together until batter is smooth and thick.
Cut batter by teaspoon (or smaller) into a pot of boiling, salted water. Dip spoon into the hot water each time to keep batter from sticking to it. **tip** cook only half the batter at a time to avoid crowding.
Stir the bottom of the pot with a wooden spoon so that the dumplings will rise to the top. After the dumplings rise, let them cook for 2 minutes.
Remove from water and drain. Serve warm. *NOTE* great in the place of noodles or potatoes.
Submitted by Morrigan
1 cup water
1 cup honey
1 cup chopped citron (or 1 tbsp lemon extract)
1 cup sugar
2 tbsp Anise seed (or 1 tsp Anise extract)
2 cups flour
1 tsp baking soda
1 tsp nutmeg
1 tsp cinnamon
1 tsp allspice
Bring water to a boil in saucepan. Add honey, citron, sugar and anise seeds. Stir until sugar dissolves and then remove from heat. Sift together flour, baking soda, salt (dash if desired), and spices. Fold into the hot honey mixture. Pour batter into a well-greased 9x5x3 in. pan. Bake in 350* oven for one hour. Turn out on a wire rack to cool. *NOTE* The bread improves if allowed to stand for a day, this is a dense bread, like scones. Great with a warm beverage!
Submitted by Tara Seer
1 cup green gooseberries
1/2 cup sesame oil
1 tsp fenugreek seeds
11/2 tsp brown mustard seeds
1/2 tsp ground tumeric
4 tsp chili powder
1/4 cup salt
Remove seeds from berries. Chop and set aside. Dry fenugreek seeds in heavy saucepan for 2-3 minutes. Blend into find powder and set aside. Heal oil in frying pan or skillet and add mustard seeds, tumeric and chili powder. Saute for 3 minutes and add berries, salt and fenugreek mixture. Mix through and remove from heat. Do NOT over cook. Allow to cool completely.
Submitted by Tara Seer
75g Barley
500ml water
50g currants
Preheat oven to 150 degrees Celsius. Wash barley and put in a 1 litre ovenproof dish. Cover with water and bake for 3 hours. Stir in the currants for the last 20 mins. Serve with sugar and cream or milk.