GINGERY FRUIT STEW WITH BARLEY

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ginger

You might have noticed the PhotoShelter Collection widget in the right hand column and wondered what it is, well PhotoShelter Collection is a stock photo agency where I am represented since the beginning of this year. I sent in some photos and they accepted me as a stock photographer! I may have talents in some fields but marketing myself is not one of them, never been but lately I have been working on that, daring myself to do things like that. I wonder why some people seem to thrive on selling themselves and manage to do it so well, seemingly without any effort whereas to me it is really painful, making me suffer and I really have to force myself into the promotion position and still I am, according to Marco, lousy at it. That’s something I would like to emulate, that capacity to promote yourself in a balanced way without twinging with agony like a worm inside. Any tips? Or even better, give me an agent who does it for me!

This is my second entry for this month’s The Heart of the Matter hosted by my dear friend Michelle of The Accidental Scientist, the theme is Stews and Casseroles and I have already made a vegetable casserole but this time it’s a fruit stew. I know, I know, fruit stew makes you think about that horrid boiled fruit you had to eat when you were small, usually forced by a grandmother or an old aunt but stay calm, this is not like that at all. First of all there’s a lot of ginger in it so it really has got a sting and then I have added some barley to give it some texture and more solidity, ending up with a comforting dessert that is both simple to make and with lot of possibilities, just use other fruits and you have a different dessert every day of the week.
(Here’s another apple dish made with barley).

fruit stew

GINGERY FRUIT STEW WITH BARLEY

3 apples
3-4 oranges
Sugar or honey, optional. The oranges I used were so sweet that I didn’t need any sweetener this time
Fresh ginger
100 ml/0.42 cup barley

- Cook the barley half soft, while it’s cooking you dice the apples and squeeze the oranges.
- Chop a reasonably big piece of fresh ginger finely and add it to the apples.
- Pour the orange juice over, add the half cooked barley and simmer until it has thickened and become stewy!
- Serve tepid or cold. Or warm. Whatever.

fruit stew

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