dhampyresa

I was talking to schneefink about how I watch my iron inatke and try to maximise it around the times I give blood. I said I'd provide the recipe for my recently-invented liver salad.

Ingredients:
Liver (I use chicken, but do whatever I'm not the boss of you)
Olive oil
Sweet soy sauce
Lemon juice
Batavia (any kind of lettuce will do, this is just what I use)
Tomatoes

Chop up Liver into bite size chunks.
Put in a bowl or some other container with raised sides.
Pour olive oil and sweet soy sauce roughly half-half into the container until all the liver is covered.
Add some lemon juice for Vitamin C helping to absorb iron.
Marinade the liver in the fridge for at least a couple hours. (You can keep it in there for a couple days if you're not going to eat it all at once -- or at least I do and I'm not dead yet)
Get a pan and heat it. (Medium heat? 5/10 on my induction cooking plate.)
Put whatever amount of liver you want in it, with some of the marinade for cooking oil.
Make whatever kind of salad dressing you like.
Shred some lettuce into the salad bowl while the liver browns on one side.
Turn the liver over.
Cut up some tomatoes and put them in the salad.
Mix the salad.
Put salad on eating plate.
Put liver on eating plate, with sauce if you want to (I do want to).
Eat.

In conclusion: BLOOD FOR BLOOD GOD

By popular demand! (Where popular = yuuago  + schneefink )

Ingredients
125g shredded coconut/coconut powder
80g melted butter
80g sugar
100g flour
5g yeast
1 whole egg

( Notes )

Recipe
Pre-heat oven at 180°C.
Mix all ingredients. It is a very dense dough, so I recommend not using a whisk.
Make dough blobs. Remember to practice physical distancing.
Cook for 10mn.
Eat! They keep for at least a week. I've always eaten them before then.

I also call these my "blood donation cookies" because I make them to eat a few days before giving blood and eat them daily until and after I do give blood. Coconut is high in iron! And it is a good excuse for cookies.