Sunflair Solar Ovens

01/31/2020

☀️ Pretty cool, as in hot! The surface of the sun is made up of Texas size cells emitting plasma. Which without, our little blue marble in space would not be what it is, and enable us to cook tasty food 🌎 🌍 🌏

You can see structures on the surface as small as 18.5 miles in size.

01/01/2020

Sending Good Cheers to you! We’re all heated up for a New Decade of Living to the Fullest, Food and Adventures. Let’s go 2020! We’re ready ... Backyards, Explorations, to Emergencies☀️

12/23/2019

Ginger Bread Oatmeal. By adding spices, suddenly oatmeal is something memorable for the holidays for family and guests. And when cooked with the sun, it’s nice and creamy too having been steamed.
Servings: 4
Cook time: 20– 90 min, depending on instant or steel cut.
🥣
Ingredients:
3 cups (750 ml) water
2 tablespoons (30 ml) molasses
2 tablespoons (28 g) dark brown sugar
1 tablespoon (14 g) cinnamon
2 teaspoons (10 ml) vanilla
1 teaspoon (5 g) ground ginger
1 teaspoon (5 g) nutmeg
1/4 teaspoon (1 g) ground cloves
1/2 teaspoon (2.5 g) salt
1 cup (225 g) oatmeal
Top off with chopped pecans, milk, brown sugar to taste.
🥣Instructions
Add all ingredients to pot. Stir to combine the flavors.
✨Cook Covered until done.

12/22/2019

Some days it’s nice to just toss what’s on hand into a pot, and let the sun do the cooking. Could call this a goulash of sorts. A goulash, is a potted meal with paprika. It’s healthy a meal of black-eye peas, and veggies that needed using. onion, pepper, habanero, ginger, green onion, 2 cups of water, with seasoned with paprika, and salt and pepper to taste.

12/22/2019

Lunch with Santa. You’ve been good, get one.

12/20/2019

Have had many requests for the Persimmon Bread recipe which seems to becoming a traditional favorite. It’s a steamed bread, and turns out flavorful and moist in the Sunflair®. It tastes like the holidays with spices and a hint of festive spirits.
Persimmon Bread Recipe, for one scrumptious loaf😋
Ingredients:
1 3/4 cups sifted flour
1/2 teaspoons salt
1 teaspoon baking soda
1/2 teaspoon ground nutmeg
2/3 cup sugar
1/2 cup melted unsalted butter and cooled to room temperature
2 large eggs, at room temperature, lightly beaten
1/3 cup Cognac, bourbon or whiskey
1 cups persimmon puree (about 4 soft Hachiya persimmons)
1 cups walnuts or pecans, toasted and chopped
1 cups raisins, or diced dried fruits (such as apricots, cranberries, or dates)
Method:

1. Butter 2 loaf pans. Butter and dust pan with flour and tap out any excess.
2. Preheat Sunflair® Solar Oven. (Set it up outside)😉☀️
3. Sift the first 5 dry ingredients in a large mixing bowl.
4. Make a well in the center then combine butter, eggs, liquor, persimmon puree, then incorporate the nuts and raisins.
5. Pour into greased and floured bread.
*6. Place bread pan in roaster and cover with lid.
7. Cook for about 3 hours or until a toothpick inserted into the center comes out clean.

Serve: cold, warm, or even more decadent, ala mode (a scoop of vanilla ice cream)

Persimmon bread keep for about a week. It’s also a bread that freezes well.

12/18/2019

When it is to hot to cook on the boat, in Coral Harbour on the south side of New Providence Island, Bahamas. The potatoes came out perfect! Thank you for sharing and to many wonderful sunny adventures☀️

12/16/2019

Always get excited for Persimmon Bread this time of year. Just love how the flavors meld together, yet at the same time how each flavor note of and a wee bit of or can be sought out.
✨Also delicious served heated with a scoop of

It’s made with love and cooked with the sun. Bread made in the Sunflair® is cooked covered in the roaster, just like a Dutch oven. So breads are moist and flavorful.

12/14/2019

We’ve been busy testing regional cuisine of Uganda in the Sunflair®. This time it’s a maize/corn porridge dish that is made across Africa. But, it is made a bit differently from region to region-from how the corn is milled, to the liquid used. One time we made Pap which is pronounced Pop, with an Ethiopian gentleman with condensed milk and a maize flour. He said the Sunflair® Pop was better then what his mother had made. We want tell her, our lips are sealed😉. It tastes better because flavor and nutrients aren’t drawn out with the steam.
Here we made Posho for the community of Namutumba, Ugandan. It’s made from corn meal and water, and served with stews and other dishes. We made a small batch to test the ration to water. 1 part maize to 2 parts liquid. It turned out wonderfully. When made over the stove or fire much more water is required.
Millions of people around the world cook with wood and charcoal which cause serious health conditions, burns, it’s time consuming, and of course deforestation. Using the Sunflair® is liberating and much more safe. Caveat being the food being hot.
If we have any information incorrect or would like to share regarding Ugandan cuisine, please do😋💛☀️

12/07/2019

A nice human interest story.

These wildlife bridges don't just help to create beautiful scenery. They also keep drivers and wildlife safer.

12/07/2019

It’s a Chili kind of weekend. How do you top your chili? So many heavenly possibilities-Avocado, cheese, cilantro, green onions, red onions, sour cream, crushed tortilla chips, or crumbled corn bread. Or perhaps laddled over a hot potato, fries, salad, or perhaps a burger or hotdog (generically speaking for veggie or classic). And almost inevitably that runaway bean plops on the shirt. .
A good chili is thick, chunky, and flavorful without being to spicy hot. It’s all about mingling and melding of ingredients. Oh my, goodness, who’s hungry?!

12/07/2019

It’s a Chili kind of weekend. How do you top your chili? So many heavenly possibilities-Avocado, cheese, cilantro, green onions, red onions, sour cream, crushed tortilla chips, or crumbled corn bread. Or perhaps paddled or a hot potato, fries, salad, or perhaps a burger or hotdog (generically speaking for veggie or classic). And almost inevitably that runaway bean plops on the shirt.
A good chili is thick, chunky, and flavorful without being to spicy hot. It’s all about mingling and melding of ingredients. Oh my, goodness, who’s hungry?!