Recipes

In no particular order...


Roast Venison

Ingredients:
1 venison shank
1 large potato
1 large red onion
3 tomatoes
4 cloves of garlic
1 cup of water
3-4 ounces of olive oil
1 tablespoon of lemon juice
1 tablespoon of curry
1 tablespoon of salt
1 tsp of black pepper

Salt the roast and lay it in a roasting pan with a large diced potato, a large sliced red onion, 3 diced tomatoes, 4 sliced garlic cloves and a cup of water.
Drizzle a few ounces of olive oil on top, a big squeeze of lemon, a few shakes of curry and pepper.
Put it in the oven at 350 for 1.5 hours with the lid on, and 30 mins at 450 with the lid off. (Venison is dark-- don't be scared by its 'unusual' colour!)


Blueberry Lemon Yogurt Loaf

• 1 1/2 cups of flour
• 2 teaspoons of baking powder
• 2 dashes of salt
• 1 cup of plain yogurt
• 1 cup of sugar (I always use organic brown, but any will do)
• 3 eggs
• 3 squirts of lemon juice
• teaspoon of vanilla
• 1/2 cup of olive (or other) oil
• 1 1/2 cups blueberries, fresh or frozen, thawed and stirred with a spoon of flour

Directions:

1. Preheat the oven to 350 degrees F. Grease one 9 x 5-inch loaf pan, dust with flour.
2. In a large bowl, whisk together the yogurt, sugar, eggs, lemon zest, vanilla and oil. Slowly whisk the dry ingredients into the wet ingredients. Mix the flour-y blueberries into the batter.
3. Pour the batter into the prepared pan and bake about an hour.  You could have to wait longer depending on how frozen or wet your blueberries are; test by poking your loaf with a knife.  If it comes out with batter on it, leave it in another 5-10 mins. Let cool for 10 minutes then transfer to a wire rack or just a plate if you don't have a cooling rack.
   
   
   
   
   Serve with lots of fresh butter... yum!
    (Maybe soon we'll talk about how to do homemade butter) 
   
   
   Lemon Shortbread
   
   

   

   
   1 cup of soft butter
   1/2 cup of sugar (white for a smooth and light taste, brown for a rich taste)
   1 tablespoon of grated lemon zest
   2 1/2 cups of flour
   
   Preheat oven to 325 degrees.  Cream butter and sugar in a large bowl. Grate the skin from 1 lemon into the mixture and blend well.  Fold in the flour a little at a time until the dough is homogenous and crumbly.  Work it with your (clean) hands to get it perfect. Roll it into a thickish sheet and use cookie cutters or a knife to make desired shapes.  Keep the shapes small since this shortbread is very rich. (This time I cut the dough into triangle wedges.)
   Bake on an ungreased pan for 20-25 minutes.
   
   This particular batch has a lemon glaze.  For a regular day I wouldn't recommend it, but for a desserty occasion you can give these a sugary oomph.
   
   Lemon Glaze (for any dessert, really)
    2 cups of icing sugar
   2 tbsp grated lemon zest
   1/3 cup lemon juice
   
   Whisk until smooth, drizzle/spread over cooked cookies or cake.  Let set.  Voila!
   
   
   

   Blue Cookies 
    

   ¼ cup of soft butter
   ¼ cup oil
   1 egg
   splash of cinnamon|
   splash of salt
   1 cup flour
   1 cup brown sugar
   1 cup of oats
   1 tsp of baking soda
   1 cup of squashed blueberry goo

   Preheat oven to 350. Rub some olive oil around a pan. Mix all ingredients in a large bowl.  Scoop blobs of batter onto the pan a few inches apart.  Bake for 12 minutes, enjoy!

   
   

   
   
   
   
   Simple Cabbage Zucchini Stirfry
   
   

   

   
   Such a pretty dish! 
   
   Dice half a small purple cabbage, throw it in some olive oil,  salt and pepper in a pan.  Toss for 10 mins.  Add 1-2 small zucchinis cut into medallions.  Toss another 10-15 mins.
   

   
   Throw in some sauerkraut, some pickle juice, and a dash of curry.  Toss some more.
   
   

   

   
   Pepper to taste.  Serve with pumpernickle and perhaps some plain yogurt (or sour cream if that's your thing).