nverland: (cooking 3)
[personal profile] nverland
Watermelon Mignonette Sauce
This elegant mignonette sauce is a great pairing with oysters or clams, but is also wonderful over grilled salmon or shrimp.

Ingredients

1 tablespoon coarsely ground black peppercorns
¼ cup aged balsamic vinegar
1 cup watermelon puree*
2 tablespoons finely chopped shallots
1 dash salt to taste

Instructions

Combine all ingredients and chill. Serve with chilled oysters or clams on the half shell.

*To make the watermelon puree, remove seeds from fresh watermelon and cut into large chunks. Place in a blender and process until smooth and well pureed.

Servings
Makes about 1 ½ cups.
nverland: (cooking 3)
[personal profile] nverland
DIY Homemade Coconut Sunscreen with Shea Butter

1/2 oz. beeswax pastilles
1/4 c. shea butter
1/4 c. coconut oil
2 tbsp Zinc Oxide Powder

Combine the shea butter and coconut oil in a double boiler and melt down before adding the beeswax. Remove from heat and pour into another bowl. Blend with a hand blender on medium and slowly add in the 2 tbsp zinc powder. Blend until well combined and there are no clumps. Let cool to room temperature and you’ve got sunscreen. Store in a jar in a cool, dark cupboard for up to 1 month.

This homemade sunscreen is a bit different from the store bought kind. It needs to be rubbed in with some vigor to avoid white streaks.

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