![]() Using what they had learned from the unmanned and undogged Sputnik 1 and often working without blueprints, teams labored quickly to build a ship that included a pressurized compartment for a flying dog. Soviet engineers planned Sputnik 2 hastily after Premier Nikita Khrushchev requested a flight to coincide with November 7, 1957, the 40th anniversary of Russia’s Bolshevik Revolution. Over the decades, the petite pioneer has repeatedly found new life in popular culture long after her death and the fiery demise of her Soviet ship, Sputnik 2, which smashed into the Earth’s atmosphere 60 years ago this month. Sad as this tale is, the stray husky-spitz mix became a part of history as the first living creature to orbit the Earth. ![]() Overheated, cramped, frightened, and probably hungry, the space dog gave her life for her country, involuntarily fulfilling a canine suicide mission. Serve on a garden trowel.With a pounding heart and rapid breath, Laika rode a rocket into Earth orbit, 2,000 miles above Moscow streets she knew. Finish with a top layer of earth and a few pea shoots so that the worms are still visible. Allow the mixture to dry briefly in the oven at 120° C.Īrrange the worms of cucumber, the melon and soya on top of a layer of clay and earth. Mix the panko or breadcrumbs, the olives, the ink and the salt in the blender. Scatter a thin layer of the mixture on baking paper and bake for 20 minutes until it is semi-dry and looks like clay. Mix all the ingredients together in the blender. Roast the cumin seeds and squeeze the lime. Then roll up the seeds of the cucumber slug and they will look like snails. Leave in the refrigerator overnight to draw. Place the various worms in a plastic bag, extract the air from the bag and seal. Marinate them with a mixture of red beetroot juice, 2 cl ponzu and miso yuzu paste. Marinate the strips in teriyaki sauce.įry the bean sprouts briefly in sesame oil. Peel the watermelon and cut it into long strips the width of your little finger. Divide the seeds into three parts of approx. Halve the cucumber and remove the seeds using the plastic tube. (from: The Green Kitchen at Home by David Frenkiel & Luise Vindahl)Ĭucumber slug, water melon worm and bean spouts ![]() Sprinkle with celery salt and serve the tartar sauce as a dip. Meanwhile, mix everything for the tartar sauce. Turn them around halfway through the baking time. Carefully place the celery chips in the hot oil and bake for 30 minutes until crisp. Put the roasting pan back in the oven and let the oil become hot for a minute or two. Put a heavy roasting pan in the oven for 10 minutes and pour in the oil. Cut the celery root into thick, old-fashioned chips. Bake in the oven for 25 to 30 minutes at 200° until they are golden brown. Make nice dumplings the size of a spoon and place them on baking paper on a baking tray. Add the leek, garlic and onion mixture, cauliflower and zucchini and other ingredients. Meanwhile, chop the cauliflower florets and stems in the kitchen robot. Fry in olive oil until the onion, garlic and leek are soft. A waffle iron or grill will also do the trick (no need for baking paper in that case)Ĭover the mastel with the parsnip cream as if it were whipped cream and sprinkle with rapeseed. Wrap the whole in baking paper and flatten with a hot iron in order to caramelize the sugar and cook the apple. Top with an apple slice, followed by the other mastel half. Slice the mastel in two, butter both halves and sprinkle the bottom half with dark brown sugar. Add the cooking liquid, a splash of oil and mix into a smooth puree. Leave another half hour.īrush each piece with beaten egg (make sure to include the well).īoil the diced parsnips in the rice milk. Repeat with each mastel, and place back on the baking tray. Now give the mastel a whirl with your other fingers. Take a piece of dough into both hands and place both thumbs inside the small well. Use a thumb to press a small well into each ball. Lightly sprinkle your work surface with flour and knead the paste into an elastic dough.ĭivide the dough into 12 equal parts and make balls each weighing roughly 50 g.Ĭover the baking tray with baking paper, dot the dough balls across it and leave 30’. Stir the 3 types of flour, sugar, salt and the softened butter plus spices into the milk. Add the egg and mix until it forms a homogenous paste.
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