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The original recipe calls for white vinegar. I used a white wine vinegar instead – but you can use either. I suspect you could actually experiment over time w/ different types of vinegar. I used fingerling potatoes that were on the large size, but any waxy potatoes will do.

2 cups / 475 ml white wine vinegar

1 pound / 16 oz / 450 g waxy potatoes (see head notes), cut into 1/4-inch slices

2 tablespoons extra virgin olive oil
1 teaspoon flaky sea salt, plus more for seasoning
1/4 teaspoon freshly ground pepper

fennel salt* to taste (optional)

Pour the vinegar into a medium saucepan, then stack (or arrange) the potatoes so the vinegar covers them completely. Bring to a boil, then reduce the heat and simmer for about 5 minutes, or until the potatoes are just fork tender. You want them to hold their shape, so they don’t fall apart on the grill later. Let the potatoes cool in the vinegar for 30 minutes. Drain well, then very gently toss with olive oil, salt, and pepper.

Heat the grill to medium high. Grill potatoes, covered if possible, until golden on one side, then flip and grill the other side – roughly 3 – 5 minutes per side. Serve sprinkled with salt or fennel salt to taste.

Serves 4.

*To make fennel salt: toast 1 tablespoon of fennel seeds in a skillet, pound to a powder with a mortar and pestle, then combining it with about two tablespoons of flaky sea salt.

Ingredients

* 1 pound candied cherries
* 1 pound candied pineapple
* 1 pound pitted dates
* 1 pound chopped pecans
* 4 (8 ounce) packages flaked coconut
* 3 tablespoons all-purpose flour
* 2 (14 ounce) cans sweetened condensed milk

Directions

1. Preheat oven to 300 degrees F (150 degrees C). Lightly grease a 10 inch tube pan. Line bottom of pan with greased parchment paper. Set aside.
2. Chop fruit and nuts in a large mixing bowl. Add coconut and mix well with hands. Stir in flour, then sweetened condensed milk. Blend well.
3. Pack firmly in prepared tube pan. Bake for 1 1/2 hours. Remove from oven. Run knife around edge of cake and remove rim of pan. When barely warm, remove tube bottom and paper from cake.

Nutritional Information

Amount Per Serving Calories: 451 | Total Fat: 21.7g | Cholesterol: 9mg

preparation

l        ⅓ cup (80ml) vegetable oil

l        2 ounces (55g) unsweetened chocolate

l        1 cup sugar (or ½ cup)

l        1 egg

l        1¼ cups (300g) whole wheat flour

l        ½ teaspoon salt

l        ½ teaspoon baking

Chocolate cake

soda

l        ½ teaspoon vanilla extract

l        ¾ cup (180ml) water

l        ¾ cup (180g) semi-sweet chocolate pieces (such as chocolate chips)

l        ½ cup (120g) chopped nuts

l        (Optional: 4 ounces (115g) cream cheese orsourcream

produce

l        Put the oil and chocolate in an 8in (20cm) square pan and set it in 350°F (180°C) oven just until the chocolate melts. (Add sour cream or cream cheese if desired.)

l        Add remaining ingredients, except chocolate chips and nuts, to the pan.

l        Beat with a fork until smooth and creamy (about 2 minutes).

l        Scrape the sides of the pan, and spread the batter evenly in the pan.

l        Sprinkle with chocolate chips and nuts. Optionally, cut the chocolate chips and nuts into the batter to some extent.

l        Bake at 350°F (180°C) for 30 to 40 minutes, until a toothpick stuck in the center comes out clean.

l        Cool in pan; eat hot or cooled.

Now we should have a tast ,maybe it  is big surprise.

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Taste: Salty acid   technology: Stew
materials of tomatoes stewed spanish mackerel:
Ingredients: 500 grams of Spanish mackerel
Accessories: 250 grams of tomato
Spices: 8 grams of coriander, 5 grams of onion, 3 grams of ginger, 3 grams of cooking wine, 3 grams of salt, 4 grams of pepper, 3 grams of sesame oil, 20 grams of vegetable oil
tomatoes stewed spanish mackerel characteristics:
Meat is tender and the sauce is thick fresh.
Teach you how to do tomatoes stewed spanish mackerel, how to make it tasty
1. Chopped coriander, cut spring onions into sections, cut ginger into slices, clean tomatoes then cut into pieces clean the panish mackerel then cut into sections
2. put the oil into pot then hot it , put spring onion into pot, adding tomato stir until soft, pour plate .
3. put the oil into pot then hot it ,add the mackerel pieces one by one, fried it hard then add spring onion, ginger, cooking wine

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Flavors: bean flavor    process: cooking
materials of fermented duck soup:
Ingredients: 60 grams of duck, 30 grams of lobster sauce
Seasoning: 2 grams of salt, 1 gram of monosodium glutamate, 5 grams of cooking wine, 2 grams of shallots
Teach you how to do fermented duck egg soup, how to make it delicious
1. put the soup pot over the fire, adding pork soup to boil;
2. put the bean, ginger, green onions, salt into soup pot when the water boil
3. put the duck into, adding wine, , add MSG when the duck cooked

The production of fermented duck soup tips:
if there is no pork soup, then replace the pork soup with water

Small posts disabilities – worse food:
Duck eggs: we can’t eat duck eggs with the sharks, plum, mulberry

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3 lb ripe tomatoes, peeled and chopped
1 large onion, peeled and finely chopped
1 clove of garlic, crushed
1 large potato, peeled and grated
fresh basil leaves
2 – 3 cups chicken or vegetable stock
1 tablespoon tomato purée
salt and freshly ground pepper to taste
1 tablespoon of olive oil
a knob of butter

1. peel the tomatoes ( place tomatoes in to a bowl and pour boiling water over, leave a few seconds, the peel should come off easily )
2. sweat the chopped onion in the heated olive oil until soft
3. add the chopped tomatoes, tomato purée, crushed garlic, salt and pepper some of the basil leaves and stir
4. pour the stock over it and let it simmer for 30 – 40 minutes
5. grate a potato into the soup and let it simmer another 10 -15 minutes
6. blend it until smooth, if no pips are required push through a sieve
7. let some butter melt in the soup
8. decorate with basil leaves serve with olive foccacia.

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Flavors: original flavor    technology: slip fried
materials of creamy cabbage:
Ingredients: 700 grams of cabbage
Accessories: 100 grams of Tomato
Sauce: 100 grams of milk, 3 grams of salt, 20 grams of peanut oil, 10 grams of starch (pea)

Cream cabbage features:
smell good , Western style.
teach you how to do creamy cabbage ,how to do it delicious

1. cut cabbage into pieces, cut tomato into slices, boil with the water for a short click then remove, Small posts disabilities – worse food:
Tomato: Tomatoes can’t eat with Fresh pomegranate.

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Atherosclerosis Recipes

Ingredients:

1 Bunch Of Fresh Spinach

3 Large Fresh Juicy Tomatoes

Information:

Serving Size 1

62 Calories Per Serving

0 Grams Of Fat

Preparation Instructions:

To begin you will first need to remove the stems from your tomatoes, then wash and rinse your produce under cool running tap water. Next take out a sharp kitchen knife and cut your tomatoes into wedges that will fit into the juicer. Next turn your machine on, place a glass under the juice spout, and then begin feeding the veggies through the machine. Once your glass is full of juice, vigorously stir it using a teaspoon or swizzle stick, as this will ensure you have an even taste and flavor throughout the juice.

Crystal tomato

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Taste: sweet and sour taste      Process: Mix
materials of crystal tomato:

Ingredients: 500 grams of Tomato
Sauce: 30 grams of sugar

Crystal tomato features:

Sweet and sour.
teach you how to do crystal tomato, how to make crystal tomato delicious
Wash the tomatoes, scalded with boiling water, stalks, peeled, cut into pieces orange valve, discharge in plate, sprinkle the sugar evenly in the tomato.

Crystal tomato production tips:

Frozen food, taste is preferred

Small posts disabilities – Health Tip:
Nutrient-rich tomatoes, especially the high levels of vitamin C, eat in early pregnancy is beneficial to fetal development, can slow response of early pregnancy.

Small posts disabilities – worse food:
Tomato: Tomatoes can’t eat with pomegranate.