I have compiled a bibliography on Open Quantum Walks. You can find it here. Should I have missed your paper on Open Quantum Walks please send me an email with the reference and I will add it to the bibliography.
I adapted the recipe slightly for the ingredients that we had at home. The recipe is very “stable”: it can be easily modified to accommodate whatever seeds and nuts you have in the pantry!
What you need is the following:
- 2 eggs
- 65g flax seeds
- 40g sunflower seeds
- 65g sesame seeds
- 50g almond flour
- 30g chia seeds
The procedure is very simple. Put the eggs in a glass Pyrex bowl and whip them with the electric beater. Gently add the other ingredients and keep mixing. Flatten the dough on a Silpat mat until it has the thickness of a biscuit, sprinkle it with sea salt. Gently cut the dough into squares. 4 times 5 should do the trick.
Bake for 10 minutes at 220 C degrees. Switch off the oven.
Leave in the still warm oven for another 10-15 minutes until dry. Monitor the biscuit as you do not want it to get very dark. Take then out of the oven again and let it cool.
Soon it will be ready to enjoy.
It has been a while, since I updated the blog. This does not mean that we have not been eating! On the contrary, Tim’s steaming chicken is now a classic in our household.
A quick review of the ingredients: 2 T Tamari, 1T Ginger, 1/2 c grapeseed oil, 1/4 c chopped scallion, 2 chicken breasts and pak choi (Tim uses bok choi).
The preparation is straightforward. Preferably, you start with the sauce the night before, but a last minute job does the trick. Just combine tamari, the grated ginger, the chopped scallions and the oil and let it sit until the chicken is ready.
Now, cut the chicken breasts in halves (lengthwise) and place them in the steamer.
On the second level of the steamer you place the pak choi.
The chicken should cook in 15 minutes (check before serving) and dinner is ready.
Every good morning should start with an egg dish, Tim says! A Saturday morning seems perfect to create recipe No. 2: Scrambled eggs. After a brief consultation the Middle eastern variation was the only technically possible option. All you need is eggs (I used 5, instead of the recommended 4), dried parsley, 1 lemon, salt and pepper.
The whisk is not necessary and was not used, as the eggs can be scrambled in the pan with a spatula. One confession and one admission: Instead of grapeseed oil I used butter; Tim’s trick with the lemon juice works like a charm (not even Darina knows!).
The procedure is simple and straightforward: temper the eggs (bring them to room temperature), low heat, give the eggs a stir once a minute, add salt, pepper and the parsley. Just before they are ready add the lemon juice and stir once more. Monique could not resist the temptation of preparing a few slices of bacon in parallel. And this is the final product.
A hint of citrus and scattered parsley are a perfect combination for soft creamy scrambled eggs.
Tim Ferriss has just published his latest book “The Four Hour Chef” and the challenge is on: Cook all the recipes!
And here is the report on the first experiment: Osso Buko (yes with k). All you need is here
The procedure is very simple. Tim recommends to use a Dutch Oven. As we do not have one at home, we put everything in our Le Creseut Casserole: first the carrots, then the lamb shank. You cover it all with the tomato and the wine, add the garlic and a splash of olive oil, a good grinding of black peppercorns, sprinkle the salt and into the oven at 180C.
And here it is 2 hours later!
and ready to be served
and eaten. Considering that it is a very simple recipe it turned out to be a great dish. It could have spent some more time in the oven. Probably, not using the proper cookware needs some more time. It was delicious and we are looking forward to eating the leftovers!
managed to upgrade, eventually
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