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Aug 252015
 
Lamb and Fresh Plum Tagine

Lamb and Fresh Plum Tagine

The first time I cooked some green apples in a savory dish with aubergines, my husband looked at the dish with some trepidation. He is usually a sport and enjoys eating new things. But a cooked apple in a savory form was not something he had imagined. A chutney may be, but a whole main dish? It was his first introduction to Kashmiri Vegetarian food. He prefers vegetarian food. But this was him trusting me and taking a leap of faith and trying out something completely new. And he was hooked. It is a dish he now requests often.

Cooking with fresh fruits was a way to use up the season’s bounty without letting it get spoiled. After sun drying the fruits and vegetables for the winter’s use, fresh fruits would be used up in main dishes to stretch them and bring in new flavors.

Lamb and Fresh Plum Tagine

I chanced upon Stevie Parle’s adaptation of the Moroccan Lamb and Plum Tagine and I knew that that was what I was going to make for this month’s Progressive Eats. There are many Indian meat dishes in which dried plums are used to impart a distinctive tart flavor. But I knew the just softened pieces of plums with lamb would be a great combination and I am glad I persevered. We are now thinking about different ways we can use stone fruits in our main dishes to bring more of summer into our plates.

Lamb and Fresh Plum Tagine

Welcome to Progressive Eats, our virtual version of a Progressive Dinner Party. This month’s theme is all about Stone Fruits was hosted by Your’s truly.  With Summer coming to an end, it’s a great time to use the Summer’s abundant bounty in everyday food. We have some great ideas this month to use all the stone fruit – from BBQ Sauce, to curries, to Duck and of course Desserts.

progressive-eats-logoHere is what the #Progressive Eats group of talented bloggers have made for this month’s partyStone Fruits

Appetizer

Salad

Main Courses

Side Dish

Desserts

If you’re unfamiliar with the concept, a progressive dinner involves going from house to house, enjoying a different course at each location. With Progressive Eats, a theme is chosen each month, members share recipes suitable for a delicious meal or party, and you can hop from blog to blog to check them out.

We have a core group of 12 bloggers, but we will always need substitutes and if there is enough interest would consider additional groups. To see our upcoming themes and how you can participate, please check out the schedule at Creative Culinary or contact Barb for more information.

 

Lamb and Fresh Plum Tagine

Lamb and Fresh Plum Tagine

Ingredients

  • 3 tbs olive oil
  • 3 pounds bone in lamb cut into medium pcs
  • 1.5 cups chopped onions
  • 1 tbs chopped garlic
  • 1 tbs chopped fresh ginger
  • 1 tsp cumin seeds
  • 1 tsp turmeric
  • 1 Tbs ground coriander
  • 1/2 tsp garam masala
  • salt to taste
  • 1 tsp cayenne
  • 1/4 C chopped cilantro
  • 6- 8 dried plums, soaked in 1/4 c water
  • 3- 4 fresh red plums cut in halves

Instructions

  1. Heat a medium size tagine pot on medium heat. Add oil. Add the lamb in batches and brown on all sides.
  2. Once the lamb is done, in the same pot, Add the onions, ginger, garlic, cumin, coriander , garam masala and salt, and fry until the onions begin to get translucent. Add the turmeric, cayenne and cook for a few minutes.
  3. Add the meat back in, and add 2 cups of water. Cover the tagine with its lid and cook for 50- 60 minutes on a gentle simmer. Check after the designated time and if the meat is fall of the bone tender, add the , add the dried plums and cook for a few minutes.
  4. Then add the fresh plums and allow to cook for a few minutes before serving. do not stir too much after the addition of fresh plums and they might turn into a mush.
http://www.spiceroots.com/lamb-and-fresh-plum-tagine/

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 Posted by on August 25, 2015 at 12:58 AM
Aug 202015
 
Chocolate Sprinkles Sour Cream Bundt Cake

“Mom, Will you bake a cake just for me”? This isn’t a request I ever get, because there is always cake or cookies lying around in the house for the teen and her friends to eat. And the request is usually about a particular kind of bake. Never about a bake “Just for her”.
So, I had to pause and ask what kind. But what I wanted to know was what brought about the request. And a few minutes of ‘cake chat’ later I found out that unknowingly, I am always baking cakes either because I have a bundt cake challenge, or because there are new flavors and techniques I want to try or because weekend house guests are visiting and I want something handy because with guests in the house I don’t usually get around to baking. Except for the cakes I bake for friends to take to their birthdays and weddings and the like, I thought I was baking for her because she enjoys eating my cakes.

Chocolate Sprinkles Sour Cream Bundt Cake

Photos By :- Shloka Dhar

It was an honest talk, just the way I have taught her to express herself. It made me pause. Sometimes, in the long lists of getting things done or doing things for others we forget what’s most important. The precious moments we have with our kids while they are growing up. I already can’t believe that she will start driving soon and then off to college and have her own adult life in a short few years. I was thankful for this talk. Grateful for her direct demand and I asked her what cake she wanted me to bake for her.

Chocolate Sprinkles Sour Cream Bundt Cake

“Just a simple chocolate cake. With lots of chocolate and Sprinkles on top and vanilla icing”. So that’s exactly what I made. I am still not the best mom. Because I also made this cake for the Bundt Bakers. But only because the challenge theme matched with the teen’s request.
It did mean that I was to change my plan of having a deep, dark luxurious chocolate ganache icing for the cake to the quick and simple vanilla icing.

Chocolate Sprinkles Sour Cream Bundt Cake
We have decided that before the next month’s Bundt Baker’s challenge I am going to consult with her about the cake. With her inputs, we are going to make cakes that she wants to eat and help bake.

Life as a blogger can sometimes take over the simple home life. Even for a whimsical one like me who only post once a while. Menus that need to be blogged, recipes that are not on the blog yet or not cooking things that are already on the blog. Though I didn’t follow those blogging norms, Somehow without me noticing, I had fallen through the gaps and done this with my cake baking. But now, I promise to pause every now and then and ask, “So, What should I bake you today?”

Chocolate Sprinkles Sour Cream Bundt Cake

Photos by :- Shloka Dhar

What about you guys? Do you pause to ask the important people in your life what they feel like eating or trying?

Chocolate Sprinkles Sour Cream Bundt Cake

Now about this particular cake – It’s so moist that my husband asked if I had used oil instead of butter. And the choice of the cocoa powder was my daughter’s. She wanted to use the Dutch processed cocoa powder because she wanted it to contrast with the white icing and the dark chocolate sprinkles that Dad got from his trip to Prague.

The recipe is adapted from the William Sonoma Recipe for chocolate sour cream cake. It’s moist, with a nice crumb and tastes very chocolatey. This is our contribution to the Bundt Baker’s monthly event and this month our host is the very FUN Terri Truscello of Love and Confections. Thank you so much, Terri for a FUN filled “Sprinkles” themed event.
Here are this month’s “Sprinkles” Bundts:

 

BundtBakers

#BundtBakers is a group of Bundt loving Bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all of our lovely Bundts by following our Pinterest Board.

We take turns hosting each month and choosing the theme or ingredient.

Updated links for all of our past events and more information about BundtBakers can be found on our homepage.

Chocolate Sprinkles Sour Cream Bundt Cake #BundtBakers

Chocolate Sprinkles Sour Cream Bundt Cake #BundtBakers

Ingredients

    For the Cake
  • 1 C unsweetened dutch processed cocoa powdered
  • 6 oz dark chocolate, chopped
  • 1 C hot water
  • 2 C all purpose flour
  • 1tsp Baking powder
  • ¼ tsp salt
  • 16 Tbs butter
  • 1 ½ C sugar
  • 4 eggs
  • 1 tsp vanilla extract
  • 1 C sour cream
  • For the Glaze
  • 1 C powdered sugar
  • 1 Tbs milk
  • chocolate sprinkles

Instructions

  1. Prepare your Bundt pan by greasing and flouring it. Preheat the oven to 350*F.
  2. Heat the water and add the chopped chocolate and the cocoa powder, Stir to mix and set aside to cool.
  3. Sift the flour, salt and baking powder. Keep aside.
  4. Cream the butter and sugar in a stand mixer until light in color and fluffy. Add in the eggs, one at a time. Incorporate each egg before adding the next. The mixture will thicken and be a cream like consistency.Add the sour cream in two batches, mixing completely on each addition.
  5. Add in the vanilla.
  6. Now add in half of the flour and mix on low speed until just incorporated. Gradually add in the cocoa mix (be sure it is not warm). Mix and then add the rest of the flour and then the rest of the cocoa mix. Mix until well combined.
  7. Pour into the prepared pan and bake on the middle rack for 60 minutes. The batter may look like it's too much for your heritage pan. In other pans it should be ok.
  8. When a cake tester comes clean, the cake is done. Allow to cool for an hour before un moulding. Then make the glaze.
  9. Glaze
  10. Mix the vanilla, milk and sugar and pour over the cake. Quickly sprinkle the chocolate sprinkles.
http://www.spiceroots.com/chocolate-sprinkles-sour-cream-bundt-cake-bundtbakers/

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Jun 182015
 
Lemon Ricotta poppy seed bundt cake

Lemon Ricotta poppy seed bundt cake

Summer is tip toeing it’s way into Colorado. Usually by now, we all are complaining about how hot it is. Not this time around. This time we are complaining about how much it is raining and are comparing Denver to Seattle. It would appear that we are a complaining lot and I would not feel bad if you said it out loud. We just love how weird our weather is.

Lemon Ricotta poppy seed bundt cake

Due to the rain, our reservoirs are filling up and the rivers are flowing full speed and with force. We get a few moments of sun shine and then huge clouds build up and a thunderstorm or severe weather situation follows. The rain threatens our plans of outdoor fun, but we persevere. We make hay while the sun shines and disappear inside when rains shower on us.

Lemon Ricotta poppy seed bundt cake

It is on days like these, the sunny flavors of lemon comfort us with thoughts that summer is around the corner and is trying hard to get here. On our part, we are praying the rains don’t cause flooding and devastation and keeping our spirits bright with flavors of summer.

Did I not tell you, that we love to complain? My entire post is a rant! Except the part where I get to eat this wonderful lemon ricotta and poppy seed bundt cake! At least it feels like summer on a plate.

Lemon Ricotta poppy seed bundt cake

This was my choice of cake to bake with #BundtBakers for June as the theme was Lemon, chosen by Anne Horton. Thanks for a really sunny, summery theme, Anne.

#BundtBakers is a group of Bundt loving Bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all of our lovely Bundts by following our Pinterest board right here.

We take turns hosting each month and choosing the theme or ingredient.

Updated links for all of our past events and more information about BundtBakers can be found on our homepage.

BundtBakers

 

Lemon Ricotta and Poppyseed Bundt Cake #Bundtbakers

Lemon Ricotta and Poppyseed Bundt Cake #Bundtbakers

Ingredients

    For the Cake
  • 3 C all-purpose flour
  • 2 tsp baking powder
  • 1/4 tsp baking soda
  • 3/4 teaspoon salt
  • 1 C unsalted butter, room temperature
  • 2 cups granulated sugar
  • 4 large eggs
  • 2 large egg yolks
  • 3 tablespoons lemon zest
  • 1/4 cup lemon juice
  • 1 cup ricotta
  • 2 teaspoons poppy seeds
  • For the glaze:
  • 1 C confectioners sugar (powdered sugar)
  • 1Tbs Milk
  • 1 tsp vanilla essence

Instructions

  1. Preheat the oven to 350*F. Prepare the bundt pan - grease and flour thoroughly to ensure nothing sticks into the pan after baking.
  2. Sift together the flour, baking powder, salt and soda - at least a couple of times.
  3. Beat the butter until light and creamy and then add in the sugar and beat until thoroughly aired and mixed. (About 5 minutes in my stand mixer)
  4. Add in the eggs and yolks; one by one. Ensuring the batter is combined well before the next addition. Scrape down the sides as and when needed.
  5. Add the lemon juice, ricotta cheese and lemon zest and beat to combine.
  6. Mix in the dry ingredients into the wet. Mix on low speed or by hand. Do not overmix. Add in the poppy seeds, stir to evenly distribute the poppy seeds.
  7. Pour the batter in the pan and bake on middle shelf for about 50 minutes or until a cake tester inserted comes clean.
  8. Let it cool completely before unmoulding.( about an hour )
  9. After unmoulding, prepare the glaze by mixing and beating all the ingredients and pour over the cake when it is cool.

Notes

Recipe slightly adapted for high altitude. Original Recipe by :- Tessa Huff

http://www.spiceroots.com/lemon-ricotta-and-poppyseed-bundt-cake-bundtbakers/

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May 192015
 
Millionaire shortbread Bars

Millionaire shortbread Bars

A dairy based caramel from France, A shortbread from Scotland and a name like Millionaire Shortbread Bars – Swooning yet?  Although no one seems to know where it originated from, Millionaire shortbread bars are  a treat worthy of those ‘supposed’ million calories.

This month’s theme for Creative cookie Exchange was Caramel and I immediately thought of making Millionaire’s shortbread. I love anything caramel. I know I have said many times I don’t have a sweet tooth. But for caramel I always make an exception. These were cookies I was making for me. And so I was making the best use of my cheat day and load up on all the goodness I could.

Millionaire shortbread bars

There are multiple components for the Millionaire’s shortbread, but it is not a very difficult treat to make. This time I went on a tangent and instead of using just milk chocolate for the top layer, I used white chocolate and some milk chocolate for a swirly effect. Since white chocolate is a tad bit sweeter you may want to use this only if you are sure you like it really sweet.

Millionaire shortbread

The theme this month is Caramel–any kind of caramel in any kind of cookie! If you are a blogger and want to join in the fun, contact Laura at thespicedlife AT gmail DOT com and she will get you added to our Facebook group, where we discuss our cookies and share links. Please be patient though, as this month Laura is off to Italy and will not be checking email quite as often!

You can also just use us as a great resource for cookie recipes–be sure to check out our Pinterest Board and our monthly posts (you can find all of them at The Spiced Life). You will be able to find them the first Tuesday after the 15th of each month! Also, if you are looking for inspiration to get in the kitchen and start baking, check out what all of the hosting bloggers have made:

Millionaire Shortbread Bars

Millionaire Shortbread Bars

Ingredients

    For Shortbread
  • 125g butter, softened
  • 50g sugar
  • 170 g plain flour
  • For Caramel
  • 1 Can condensed milk
  • Chocolate Layer
  • 200g white chocolate
  • 2- 3 Tbs semi sweet chocolate chips

Instructions

    Make the Shortbread
  1. Line an 8” square pan with parchment paper and preheat the oven to 350*F. Cream together the butter and sugar until well combined.
  2. Add the flour and mix it together until the dough comes together.
  3. Transfer it to the baking pan and spread it with your hands or the back of a spoon until it fills the base of the pan.
  4. Prick it over with a fork and bake in the oven for 15-18 minutes until it is just turning a golden color near the edges. Remove and let it cool.
  5. Make the Caramel
  6. Preheat oven to 425° F. Pour the can of sweetened condensed milk into 9-inch pie plate. Cover with aluminum foil; place in shallow pan that is larger than the pie plate. Fill pan with hot water. Place the pan holding the pie plate into the oven. Carefully so as not to mix the water into the condensed milk. Bake for 50 to 60 minutes, or until thick and caramel-colored.Allow to cool slightly and then gently whisk it until smooth.
  7. Assemble
  8. Once the shortbread is a bit cool to touch, pour the caramel on top of it and spread evenly . Allow it to cool completely before adding the chocolate topping.
  9. Add the chocolate
  10. Melt the while chocolate and the semi sweet chocolate separately.
  11. Pour the white chocolate on top of the caramel and coax it to spread evenly. Then quickly fill a small disposable piping bag with the semi sweet chocolate. Snip off a tiny edge of the piping bag and drizzle the chocolate over the white chocolate,
  12. Take a toothpick and drag it on top of the white and semi sweet chocolate making swirls.
  13. Allow to set for a few minutes, then cut into squares or bars and let it chill completely in the refrigerator before serving.
http://www.spiceroots.com/millionaire-shortbread-bars/

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 Posted by on May 19, 2015 at 4:00 AM
Apr 282015
 
French Onion Tart

 

French Onion Tart

When the theme for April’s Progressive eats was announced, I imagined myself making a Dacquoise or a Mille-feuille. Having already made the Gateau Opera a few dozen times and enjoyed the Croquembouche challenge with Jenni, I was ready to make a switch and make something else. The decadent Dacqupiose was tempting me. But then I thought, I do need to go out of my comfort zone and make something new and something that showcases the sublime beauty of regional French Cuisine.

 

French Onion Tart

I am really proud of the Tarte á l’Oignon – French Onion Tart. You may ask why. After all it is just a pie, some might say. I know. But if you asked my friend Barb @ Creative Culinary, she would tell you how utterly terrified I was of making pies. She was also amused and told me on certain occasions that I was being silly since I was someone who didn’t blink before taking on complex desserts and was terrified of a pie. So she took on the mantle of a mentor and called me over and we baked pies. And I was allowed to use her Grandma’s rolling pin too.

The good thing about pies is that they are simple. And that’s what is terrifying too. I think simple dishes should be executed flawlessly because they rely on technique more than anything else.

Today’s Tarte á l’Oignon – French Onion Tart is the Appetizer course for Progressive Eats. I hope I made my friend and teacher proud. And I am really thrilled with this. I did it!

French Onion Tart

Caramelized onions, cooked slow and long to coax their sweetness out, freshly made dough for the base, a touch of salt and pepper, a few eggs, a little cheese  and a sprig of thyme. Ingredients that you probably just have on hand. Why not give this a try? If I can do it, anyone can! Honest!

Have a taste of the French Cuisine with my Progressive Eats friends and see what they have cooked up.

 

progressive-eats-logo

Join us for the Flavors of France!

Appetizers
Salad
Soups
Main Course
Bread
Veggies/Sides
Drinks
Desserts

 

Welcome to Progressive Eats, our virtual version of a Progressive Dinner Party. This month’s theme is the Flavors of France and is hosted by Jane Bonacci who blogs at The Heritage Cook. Join us and make something unique and delicious!

If you’re unfamiliar with the concept, a progressive dinner involves going from house to house, enjoying a different course at each location. With Progressive Eats, a theme is chosen each month, members share recipes suitable for a delicious meal or party, and you can hop from blog to blog to check them out.

We have a core group of 12 bloggers, but we will always need substitutes and if there is enough interest would consider additional groups. To see our upcoming themes and how you can participate, please check out the schedule at Creative Culinary or contact Barb for more information.

 

Tarte á l’Oignon – French Onion Tart

Tarte á l’Oignon – French Onion Tart

Ingredients

    For the Tart base
  • 1 stick cold unsalted butter
  • 1 cup unbleached all-purpose flour
  • ¼ teaspoon salt
  • 2 tablespoons cold water
  • Filling
  • 1 tablespoon olive oil
  • 2 tablespoons butter
  • 4-5 large onions, thinly sliced
  • Salt to taste
  • 2 eggs, whisked
  • 1/2 C gruyere
  • 3 Tbs whole milk
  • 2 Tbs crème fraîche
  • For Garnish
  • 3 thyme sprigs

Instructions

    Make pastry: Step1
  1. Blend together flour, butter and salt in a bowl with your fingertips or a pastry blender or pulse in a food processor.
  2. Mix until most of mixture resembles coarse meal with some small (roughly pea-size) butter chunks. Gradually add in ice water and gently stir with a fork (or pulse in processor) until incorporated.
  3. If the pastry holds together, it's ready. if it doesn't add a bit more water and work it in. Be sure to not overmix the dough.
  4. Gather dough together and flatten into a disk. Wrap in plastic wrap, chill until firm, at least 1 hour.
  5. Step 2
  6. I made three smaller tarts out of the dough, but you can simply roll it out to cover a 9 or 10 inch tart pan.
  7. Roll out the disk of dough on a floured surface with a floured rolling pin into a round to fit into your tart pan. Trim excess dough, leaving a 1/2-inch overhang, then fold overhang over pastry and press against side to reinforce edge. Lightly prick bottom with a fork and chill until firm ( about 30 minutes)
  8. Partially blind bake the tart shells for about 10 minutes ( I had three small so it took lesser time) at 400*F. You may need more time for a bigger tart shell.
  9. Tarte á l’Oignon
  10. Preheat the oven to 425ºF. In a heavy pot combine olive oil, butter, sliced onions and salt. Sautee the mixture until it starts to sizzle, then turn the heat down to a simmer, cover, and cook for 30 minutes, stirring occasionally until the onions are sweet and caramelized. Add in pepper to taste.
  11. Set aside to cool.
  12. Combine eggs, milk, creme fraiche with onions. Spread the onion mixture on top of the partially blind baked shells. Top with cheese and a sprig of thyme. Bake in the middle of the oven for 30 minutes or until the top is golden brown.
  13. Serve at room temperature.
http://www.spiceroots.com/tarte-a-loignon-french-onion-tart/

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Apr 272015
 
Petoskey and Pine

Petoskey and Pine

A few weeks ago, Wendy of A Day in the Life on the Farm created a panel of bloggers to try out artisnal handmade bath products from a company called Petsokey and Pine. She asked if we would like to try the product and asked us for an honest opinion. The company gave the bloggers the choice of picking up the soap for trial and once we sent in our choices, they promptly shipped it with a sweet handwritten note and a lip balm.  I was really excited to try the soap because I loved the sound of Orange Tea Tree.

This review is for the Orange Tea Tree soap, but since there is always a recipe on my blog, I did not want to leave you all without one. So I thought of sharing my weekly Rosemary Hot Oil Treatment recipe with you. The only time you need to spend on this recipe is the time it takes to mix a batch of oil and rosemary and heat it through to help the rosemary release it’s oil. Leave it for a week before using for the first time.

Now back to the Petsokey and Pine. This budding new company prides itself for making all natural products. Which is why I had to try the product. All natural, environment friendly and free from any artificial scents. The Ornage Tea Tree with ingredients like Distilled Water, Olive Oil, RSPO sustainable Palm Oil, Coconut Oil, Castor Oil, Mango Butter, Sodium Hydroxide (lye), Rosemary Oleoresin, Alfalfa Powder, Rose Kaolin Clay, Turmeric Powder, 100% Pure Essential Oils was right up my alley.

And may I add I was not disappointed.

Petoskey and Pine

What I loved about the soap was that it lathered well, it was not overwhelming in the scent department – Just a hint of orange and it was moisturizing. If you live in a place like Colorado, you will know that hard water and the weather here makes our hair and skin dry as a twig. So it was really nice to have a soap that left with me a lingering citrus smell and soft touch of the oils. Exactly what I need from my bath product and minus the harmful colors and chemicals.

My peppermint lip balm was really refreshing and healing and what I loved best was that all the lip balms and soaps are vegan. Though I do eat meat, I like the fact that so many of my vegetarian and Vegan friends will have access to a product that is in line with their lifestyle and philosophy. I can finally gift a vegan product to my Mom in Law that she will love.

I think these little gift boxes will make an excellent choice for a Mother’s day gift. And if you want to win one for yourself all you have to do is enter the giveaway. You could win yourself a $35 Boxed Gift set.

a Rafflecopter giveaway

Here are the other bloggers who tried the products. You can take a look to see what they have to say about the products. Good Luck!

Amy of Amy’s Cooking Adventures

Camilla of Culinary Adventures with Camilla

Nichole of Cookaholic Wife

Sarah of The Pajama Chef

Paula of Smidgens, Snippets and Bits

Chrisite of A Kitchen Hoor’s Adventures

Rebekah of Making Miracles

Traci of Burnt Apple

April of Angels Homestead

Sid of Sid’s Sea Palm Cooking

Shilpi of Simply Veggies

Bari of Live Laugh Run Breathe 

 

Disclaimer :- All views expressed about Petsokey and Pine and their product are my own. I was given a sample of the product to try and in return had to honestly write about the product.

 And now the promised Rosemary Hot Oil treatment recipe 

Petoskey and Pine

Rosemary Hot Oil Treatment

Rosemary Hot Oil Treatment

Ingredients

  • 3 Tbs Coconut Oil
  • 6 Tbs Castor oil
  • 1 Tbs dried rosemary
  • 1 tbs Jojoba oil/ Almond oil
  • 1 Tbs Rosemary oil

Instructions

  1. Mix all the oils and rosemary together in glass jar.
  2. Heat the oils - you can do this in a microwave or double boiler method on stovetop. I usually take a shallow pan and put half a cup of water in it. I put the glass jar in the pan, ensuring the jar is at least 1/2 in the water. Don't fill too much water
  3. Gradually heat the pan and using a wooden spoon, stir together all the oils until coconut oil melts and the oils are warmed through.
  4. Switch off the heat and let the jar cool down.
  5. Store for a week before using.
  6. When you are ready to use, heat the oil to a warm ( 30 sec intervals in the microwave or double boiler method)
  7. Filter out the rosemary. Use the warm oil on the scalp with a gentle massaging motion.
  8. Cover your head and hair with a towel that has been heated in the dryer and relax for about 30 minutes. Wash with shampoo and say hello to beautiful nourished hair.
  9. You can store the rest of the oil for later uses and make a fresh batch when this one is almost over.
  10. For really dry and damaged hair, leave the treatment on for a few hours and repeat a few times a week.

Notes

*Don't use if you are allergic to any ingredients in this recipe * Warm the oil slightly. Hot oil can cause burns and damage, so please be careful. * This recipe is to be used at reader's discretion. *All facts, details & recommendations on this recipe are provided for information purposes only and are not intended to diagnose, prescribe or replace the advice of professionals.

http://www.spiceroots.com/rosemary-hot-oil-treatment-petoskey-and-pine/

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