Рецепт Recipe For Anchovy Paste

by Tandy Sinclair

Inspired by Gentleman’s Relish, I made anchovy paste. Using anchovies, butter and spices this is a great spread. Anchovy Paste Head straight on to the Recipe For Anchovy Paste ♥ The Western Cape is still in the grips of a drought and our water restrictions continue. One of the suggestions I heard was to turn the shower colder than you like the temperature to be. This would not work for me as I need the shower to be really hot. To keep to our water allocation we can use 20L of water in our shower. This is calculated at 10L per minute for 2 minutes at full pressure. Our shower head has a flow rate of 8.5L per minute at full pressure. As it is really cold in our bathroom I have found a solution to use less water, but have a longer shower. I turn the pressure so low that there is barely a trickle of water coming out. And I make the water hotter than I would like it to be. Today’s inspiration ♥ Recipe For Anchovy Paste ♥ can be found on Lavender and Lime Click To Tweet I am in and out within 5 minutes. I still end my shower with a burst of cold water to acclimatize to the ambient temperature. And I have loads of buckets to collect as much water as possible for recycling. Dave and I have managed to keep our usage to below 174L per day at home. This is great news for us as we no longer have a free allocation of water. And we are well within the target usage which took a lot of reorganizing. I am sure these habits will stick with us when the drought lifts. Not having free water will hopefully make more people aware of their usage. Wanting to take advantage of something I received free, I made anchovy paste. The aim was to make Patum Peperium but my home-made version is not quite strong enough. Click on the links for conversions and notes. Anchovy Paste   Save Print This paste is heavy on the fish taste and very spreadable All Rights Reserved: an original recipe from Lavender and Lime Ingredients 250g anchovies, drained 150g soft butter, cubed 10g fresh white bread crumbs 1.25mls cayenne pepper Pinch of ground cinnamon A few rasps of freshly ground nutmeg Pinch of ground ginger A couple of twists of freshly ground black pepper Method Place the anchovies and butter into a blender and process until smooth Add the bread crumbs, cayenne pepper, cinnamon, nutmeg, ginger and black pepper Mix to combine and then transfer to a container Place into the fridge to set slightly before serving 3.5.3226   Inspiration published on Lavender and Lime September 18: 2016 – The Thomas Berryman Number 2014 – Oregano Oil 2013 – Recipe Developing And Writing 2011 – How To Sterilize Glass Jars And Bottles 2010 – Dried Shrimp Relish Top of Page No votes yet. Please wait... Click to share the inspiration ♥Click to share on Twitter (Opens in new window)Click to share on Facebook (Opens in new window)Click to share on Google+ (Opens in new window)Click to share on Pinterest (Opens in new window)Click to share on LinkedIn (Opens in new window)Click to share on Reddit (Opens in new window)Click to share on Tumblr (Opens in new window)Click to share on Pocket (Opens in new window)Click to share on Telegram (Opens in new window)Click to share on WhatsApp (Opens in new window)Click to print (Opens in new window)Click to email this to a friend (Opens in new window)Like this:Like Loading... Related