Perfect addition to any meat dish, fish or by itself just as it is. This is my husband’s recipe. As usually he used the ingredients from our food forest we just had there and it turned out great! I just have to bring it up here and share with you as it is really delicious. Explosion of flavors! Of course you can play with the amount of the ingredients and spices to suit your personal taste. I will add more photos here when we do the salad next time.
Here in this photo the Green Pawpaw salad with grilled fish and cassava. Green Pawpaw Salad with Chili And Lime Juice Prepare the dressing as first. Combine together:
2 tbs lime or lemon juice
1 tbs brown or raw sugar
1 tbs olive oil
1 chili, seeds removed, finely chopped
2 tbs finely chopped mint
1 tbs finely chopped coriander
4 cloves of garlic finely chopped
1 tbs white or apple vinegar
5cm fresh turmeric finely grated
a little dash of salt and black pepper
Combine together and put aside. Now grate on a mandolin or any other grater with larger holes:
1 small or half of a large fresh green pawpaw
optional: apple, green onion, shallots, celery, sprouts or what else you like or have in your garden or fridge 🙂
Mix it all together with the dressing and put into the fridge for about 30 minutes to develop the flavor. Enjoy!
Give it a go! It is really quick and easy! and the chocolate cream/ chocolate ganache is the easiest and the best you have ever had 😀 Enjoy!
Chocolate Cream Slice or Food Forest Cookery’s Valentines Chocolate Dream Start with the chocolate cream as it needs some time to cool down before you can use it:
Melt 150g of dark chocolate in 300ml pure cream in a pot on small heat by placing the pot into a larger pot filled with water. The smaller pot needs to at least touch the water. Don’t boil the cream! We only need to get it warm so the chocolate can melt. Take it off the heat and out of the pot with water, whisk for about 30 seconds and leave in the fridge over night or put on ice in the fridge until the mixture is very cold.
Now lets get into the chocolate sponge. You need:
80g raw sugar
150g wholemeal flour
15g pure organic cacao
2tsp baking powder
You will also need for later:
some rum, scotch or whiskey or at least some rum flavor if you don’t want the alcohol
any jam to your liking
few drops of rum flavor
Whisk egg whites with a dash of salt until stiff. Add slowly sugar and vanilla and whisk for few minutes until the sugar melts. Add egg yolks and only just combine all together.
Mix flour with baking powder, add to the egg sugar mixture and combine gently. Bake about 170°C for about 15-20 minutes or until ready. Take it out of the tin and wait until it gets cold. Cut twice through the middle, sprinkle some rum and spread some jam on top of your sliced sponge.
Now, when your cream-chocolate mix is really cold, get it out of the fridge, add few drops of rum flavor and whisk it with your mixer on the highest setting for about 1-2 minutes until fluffy like a whipped cream. Don’t over whisk it as it becomes a chocolate butter and we don’t want it! 😀
That is pretty much it! Quick and easy! Now spread the chocolate cream/ chocolate ganache on the sliced sponge, put it all together, sprinkle some cacao or cocos on top and place in a fridge. It would be good to leave it in the fridge for at least 2 hours before eating.
This is the second part of the “Easy To Grow Edible Food Forest Greens During Hot Summer” For the first part, please follow the link here: https://youtu.be/kA-sh7_ESTk I did not go into the nutrition information about each plant as this would take too long to go into details about each plant. However I have displayed the popular name and the scientific name of all the plants I am talking about today so it will be easy for you to find out more about each plant and make your own research if you want to. Disclaimer: This video shows how we grow and use the herbs and plants in our food forest. All the information presented is for informational, reference and educational purposes. Please make your own research before using or eating any of these plants or herbs.