Flower Salt Pepper

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Flower Salt pepper

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Critique My Poem: The world of love?

The World of Love
Can be bitter or can be sweet
It is world of conquer and retreat
It can taste honey
It can taste Salt and pepper
So before you enter this world
You need to have precautions
Wear your shiny armor
And move forward
Or carry a bouquet of flowers
Winning hearts and seducing a lovers
It is very hard to find words that rhyme. English is not rich in rhymes.

sounds awesome, keep up the good work
www.allpoetry.com if you want some help improving,

Marsh samphire (Salicornia spp), also known as sea asparagus with asparagus and sea salt is a succulent plant tolerant, grows in marshes and beaches. In the season between June and August, but it is especially early in the season before flowering. the factory is famous Norfolk, where the pickled fennel has been used more than a snack bar for many years. Samphire has recently begun to appear on menus of trendy restaurants. Mainly as a garnish, but increasingly as an integral part of fish and shellfish.

This use of Fennel marsh in the fashionable restaurants has made this a prince among wild foods and introduced many people to the pleasures of fodder. Yet few people know how make the best of himself fennel marshes.

The key is to keep vinegar plant, so that most of the season is short:

Pickled Marsh Samphire


1.4 kilograms of samphire swamp homes
300 g of salt (

800 ml white vinegar for pickling


It is better to do with the young Marsh samphire, met in July (before the flowers of plants). Samphite Trim off any woody stems, then break into pieces 5 cm long. Is the basis of a plate and sprinkle with salt. Marinate for 24 hours, then wash the salt.

Dry the asparagus and put in a pan with enough vinegar to taste. Bring to a boil, reduce to low heat and cook for 2 minutes. Pour into clean, sterilized jars that have been heated in an oven at 80 ° C bis Label and store until use.

But as a fresh vegetable that samphire, is it better (and for this reason is called "sea asparagus and the following recipe makes a wonderful accompaniment to meat or tuna

Samphire with chanterelles


200g / Girolle Chanterelle mushrooms (

250 g fennel marshes (

Sea salt and freshly ground black pepper to taste (

30 ml olive oil Extra virgin (

The juice of one lemon (

1 clove garlic, peeled and chopped (

A pinch of chopped parsley


Clean mushrooms with a dry cloth (do not wash much water is in ruins). Samphite Trim off any woody stems and wash thoroughly. Place the fennel in a pan of boiling water and boil for 1 minute. Drain and set aside.

Add oil in a skillet and when hot, add garlic and mushrooms. Cook for 1 minute then add the lemon juice and samphire. Bake until hot, then serve garnished with parsley.

I hope the recipes featured here provide an indication of what a wonderful green of wild fennel Marsh can be.

Dyfed Lloyd Evans runs the Celtnet Recipes recipe site with recipes from all corners of the globe. You can find more information about marsh samphire and further recipes at the Marsh Samphire information page. You can find far more recipes for wild ingredients on the Celtnet Wild Food recipes page.

Vintage Salt and Pepper Shakers