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Wednesday, March 1, 2017

PASAR WITH NOLA'S THIRD CORIANDER PUDDING RECIPE

OCast passar, Eng to extend, hang, open, strain a liquid through a cloth, clarify or separate thick
substances from a liquid. Nola frequently uses the Old Castellan word, especially for straining
liquids. [Nola. 1989:xii-3:xiii-3.xiiii-1 etc]

Strain Through A Cloth
Photo by: Lord-Williams

NOLA'S THIRD CORIANDER PUDDING RECIPE ADAPTED FROM NOLA’S 
xix-3 OTRO POTAJE DE CULANTRO 
Ingredients

1 bunch of fresh coriander
1 punch of dried coriander
1 c peeled and toasted almonds
1 c toasted hazelnuts
1 slice of bread[1]

¼ c white vinegar
1 qt  broth
1 tsp fine spices
½ tsp saffron mashed and dissolved
¼ c  sugar
The Third Coriander Pudding Recipe
Photo by: Lord-Williams
Garnish
1 tsp sugar
½ tsp ground cinnamon
Preparation

Chop fresh green and dried 
coriander in a food processor.
Add peeled and toasted almonds.

Chop well. Remove. Add 
hazelnuts and grind. Add chopped
almonds. Chop the two nuts
together. Add a slice of bread
soaked in vinegar.

Add broth and strain through a 
woolen cloth. Put the broth in a
pot. Add spices with saffron
and sugar. Cook until it begins
to thicken. Remove from heat
and pour into individual dessert
bowls.

Garnish with sugar and cinnamon.


[1] The first recipe calls for this which is common fare for puddings.


NOLA’S xix-3





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