Gouère — Bourbonnaise Cheese Tart - Untested

https://www.marmiton.org/recettes/recette_gouere-la-tarte-au-fromage-bourbonnaise_166396.aspx

**The pastry**

250g (2 cups) flour

100g (7 Tbsps) neutral oil (vegetable or sunflower)

100g (7 Tbsps) hot water

**The filling**

500g potatoes, peeled and cut for boiling

500g fromage blanc, well drained (or drained full-fat yogurt or quark)

4 eggs, beaten

Salt and pepper to taste

1. The pastry: Put the flour, oil and hot water together in a bowl with a tight-fitting lid. Close the lid and shake vigorously until the dough comes together. That's it.
2. Peel the potatoes and boil them until completely tender, as you would for mashed potatoes. Drain well and mash thoroughly.
3. Mix the warm mashed potato into the fromage blanc until well combined, then add the beaten eggs. Season generously with salt and pepper.
4. Roll out the pastry and line a deep tart tin.
5. Pour the filling over the pastry and bake in a hot oven *(375F/190C)* for 50 minutes, or until the filling is set and holds together.
6. Serve warm with a green salad. Any leftovers are excellent cold, cut into cubes and served as an appetizer.

Cheesecake de Francine - Untested

Base :

3/4 cup flour

1/3 cup ground almonds (almond meal)

1/4 cup caster sugar

90 g of butter, chopped up

1. Put all the ingredients in a bowl. 
2. Rub it through with your fingers so butter it is not melted. 
3. When done it should look like fine bread crumbs.
4. Line the bottom of a 20cm spring form pan with parchment paper. 
5. Level the mixture in the bottom and press down with a soup spoon until it is even and flat.  
6. Heat the oven to 150C/300F and cook for 15 minutes. Allow to cool completely.

Mixture : 

475g fresh ricotta 

355g cream cheese, cubed 

1 and 1/3 cups caster sugar

4 eggs

1/4 cup fresh lemon juice

1 Tbsp of finely grated lemon rind

1/2 tsp vanilla extract

1 and 1/2 Tbsp water mixed with 1 and 1/2 Tbsp cornstarch

1. Preheat the oven to 150C/300F.
2. Process everything together.  It should be the consistency of thick cream. A food processor is good for this. 
3. After it has cooled, lightly butter the sides of the spring form pan.  
4. Pour the mixture into the pan.  
5. Lightly tap pan on counter to remove bubbles.  Remove remaining bubbles by gently rubbing spoon over top of mixture.  
6. Bake for 1 hour.  Turn oven off and leave the cake in for another hour.
7. Put in the refrigerator for at least 2 hours before removing from the pan.
8. You can serve with berries on the side or make a coulis to sprinkle around or over fruits on top.

Pasta con talli d'aglio - Test 2

1 - I took the Pasta con aglio et olio recipe for garlic scapes. It worked really well.

2 - Yep, it's a keeper. The trick is to serve it asap because the sauce tends to get absorbed if the pasta sits for too long. I also used most of a ½ cup of pasta water for the sauce which worked better.

1 lb. spaghetti

¼ to ½ cup pasta water

100g garlic scapes (about 6–8), trimmed and finely sliced into ⅛" rounds

1 tsp salt, plus more to taste

½ cup (3.9oz/110g) extra-virgin olive oil

Pinch red pepper flakes

2 Tbsps. chopped flat-leaf parsley

Zest of ½ lemon (2g)

Freshly grated Parmigiano-Reggiano, optional

OPTIONAL: Soft poached egg, 4 (1 per serving)

1. Bring a large pot of well-salted water to the boil and cook the spaghetti until al dente. Reserve at least ¼ to a ½ cup pasta water before draining.
2. Meanwhile, combine the olive oil, garlic scapes, salt and red pepper flakes in a large skillet before turning on the heat.
3. Cook over low heat for 8–10 minutes, stirring occasionally, until the scapes are completely tender and have lost their raw bite. They should soften and become fragrant without taking on much colour.
4. Reserve the pasta water and drain the spaghetti.
5. Add the spaghetti and reserved pasta water to the skillet. Increase the heat slightly and toss continuously for 1–2 minutes until the oil and pasta water form a light emulsion that coats the pasta.
6. Remove from the heat.
7. Add the parsley and lemon zest and toss thoroughly. Taste and adjust the seasoning.
8. Serve immediately with grated Parmigiano-Reggiano, if using.

Oat Flour Buns in Jars - Untested

https://www.ezoshop.best/2025/05/i-dont-eat-white-flour-bread-in-jar-in_12.html?

https://www.youtube.com/watch?v=PkD376fNGDg

Per jar for single servings:

2 Tbsps. oat flour 

1 Tbsp. ground flaxseed (or chia seeds for binding)

1/2 tsp baking powder

Pinch of salt

1 large egg

1 Tbsp. milk 

Optional :

- 1 Tbsp. chopped nuts (almonds, walnuts, pecans)
- 1 Tbsp. seeds (sunflower, pumpkin, or sesame seeds)
- Grated cheese, herbs, or spices like garlic powder or Italian seasoning

For 8 servings:

1 cup oat flour 

1/2 cup ground flaxseed (or chia seeds for binding)

4 tsps. baking powder

1 tsp salt

4 large eggs

1/4 cup milk 

Optional :

- 1/4 cup chopped nuts (almonds, walnuts, pecans)
- 1/4 cup seeds (sunflower, pumpkin, or sesame seeds)
- Grated cheese, herbs, or spices like garlic powder or Italian seasoning

1. With oil or butter lightly grease an 8oz wide mouthed mason jar or similar sized container that can hold 1 cup of liquid.
2. Combine the dry ingredients and set aside (if using nuts, seeds, herbs or spices, add them now).
3. In a separate bowl whisk together the egg and the milk. 
4. Stir everything together until well combined and smooth.
5. Bake at 350F for 40 - 45 minutes.
6. Turn out from the jar and allow to cool before eating.

Stoved Howtowdie with Drappit Eggs - Untested

 (FRANKENSTEIN)

a 2lb chicken

salt and pepper

STUFFING

1 to 2 onions, minced

1 to 2 garlic cloves, minced

butter

2 1/4 cups fresh bread crumbs

Lots of fresh green herbs, chopped

4 Tbsps. butter

1/2lb shallots, chopped

1 bouquet garni

1/2 tsp dried rosemary

2 cups chicken stock

4 eggs

1. Season the chicken inside and out.
2. Make the stuffing by softening the onions and garlic in butter, then adding the bread crumbs and herbs and frying gently until golden.
3. Stuff the chicken.
4. Melt the butter in a Dutch oven and brown the chicken all over. 
5. Add the shallots, bouquet garni, and rosemary. 
6. Pour the stock over. Cover tightly and simmer for 1 hour until the chicken is tender. Remove the chicken from the stock and keep warm.
7. Ladle some of the cooking liquid into another pan and poach the eggs in this. The rest of the stock can be used to make soup.
8. To serve, place flattened balls of kale or spinach on a flat serving dish. Place the poached eggs on top of these and put the chicken in the center.

Oat Spiced Apple Cake - Testing

1 - Very successful. I only made the half recipe. The cake is quite thin, I wonder if I can make the double recipe as one cake? But the apple to cake ratio was very good, and I suspect that with only oat flour a thicker cake layer would be too fragile. We ate it still warm, the cake crumb was quite fragile, I'm curious how it'll be when it is completely cooled. I suspect I can reduce the amount of sugar.

from The Scottish Oats Bible by Nichola Fletcher

Makes 2 cakes (makes 1 cake)

2 Tbsps. sugar (1 Tbsp)

4 apples (2 apples)

6oz/175g oat flour (3oz/87g)

6oz/175g butter, cut into chunks (3oz/87g)

6oz/175g brown sugar (3oz/87g)

Zest of 1 orange

4 eggs (2)

3 tsps. baking powder (1.5tsp)

2 tsps. ground cinnamon (1tsp)

1/2 tsp ground cloves (1/4tsp)

1 tsp ground nutmeg (1/2tsp)

2 tsp ground ginger (1tsp)

1. Preheat the oven to 350F.
2. Line the base of a 8" spring form cake tin, and butter it all over. 
3. Scatter the caster sugar over the bottom of the tins.
4. Peel, core and slice the apples and lay them on the base of the tins, making a pattern with them if you wish.
5. If using rolled oats instead of oat flour, blitz them in the small bowl of a food processor until it is the consistency of the wholewheat flour.
6. Beat the butter and sugar together until pale and creamy, then beat in the orange zest and eggs. Mix the baking powder and all the spices into the oat flour and add half of this into the butter/sugar mixture. Mix briefly, then add the rest and mix until smooth. Pour the mixture over the sliced apples in the tin and bake for 30-35 minutes, or until the cake begins to shrink from the side of the tin and a skewer comes out clean. Leave it for a few minutes before flipping it out onto a plate.

Matafan (Matefaim) Bacon and Cheese - Untested

https://www.familinparis.fr/en/matafan-or-matefaim-bacon-cheese/

https://www.wsj.com/articles/recipe-matafan-1458593795

For 4 to 5 people

about 150 gr of bacon

4 eggs

20 cl milk (207g)

150g of flour

1 pinch of nutmeg, salt, pepper

about 100 gr grated cheese (comté, emmenthal beaufort)

Optional chives

1 Tbsp oil

1. Blanch the bacon a few minutes in boiling water. (testing. Perhaps frying until only just starting to turn brown).
2. Mix together the flour, the eggs and milk (into a very thick pancake batter). 
3. Add the grated cheese.
4. Add a pinch of nutmeg (optional) and chives (if using). Salt (be careful if your bacon is smoked) and pepper.
5. Heat some oil (or duck fat) in an oven-ready frying pan, and pour the preparation into it.
6. Cook over low heat without stirring the preparation (just peel off the edges with a spatula) and let it set.
7. When it comes off the pan and the underside is golden, sprinkle with bacon on top of the dough (which is not yet set and is a bit runny)
8. Put the pan in the oven at 350°F (or the cake on a baking dish) and finish cooking.
9. Enjoy it hot with a salad on the side.

Spaghetti with Bok Choi, Poached Egg, and Romano Cheese - Untested

https://www.vegetariantimes.com/recipes/spaghetti-with-bok-choy-poached-egg-and-romano-cheese/?scope=anon

1 Tbs. olive oil

8 cups thinly sliced bok choy (about 1 lb.)

1 red bell pepper, thinly sliced

1/2 tsp. red pepper flakes

5 cloves garlic, minced (5 tsp.)

1 cup low-sodium vegetable broth

4 large eggs

1/2 lb. whole-wheat spaghetti

4 green onions, thinly sliced (1/2 cup or 60 to 80 grams)

2 oz. grated Romano cheese (1/2 cup)

1. Cook pasta according to package directions for al dente. 
2. Heat oil in skillet over medium-high heat. Add bok choy, bell pepper, and red pepper flakes; sauté 8 minutes, or until vegetables turn golden. Stir in garlic, then broth. Reduce heat to medium-low, and simmer 3 minutes. Season with salt and pepper, if desired, and keep warm.
3. Bring skillet filled with 2 inches of water to a boil. Crack eggs into skillet; reduce heat to low, and poach 4 minutes.
4. Toss cooked pasta with bok choy mixture. Divide pasta among serving bowls, and top each serving with 1 poached egg, 2 Tbs. green onions, and 2 Tbs. Romano cheese. Season with salt and pepper, if desired.

Keto-ish Cheesecake - Testing

https://jenniferbanz.com/the-best-keto-cheesecake#recipe

1 - Darn it! I made this a while back with Stevia drops, converting from glycerite to the drops I have, but I didn't keep track. Darn! But it worked, it was good.

For the crust

1½ cups (6oz/170g) ground almond 

¼ cup (1.75oz/50g) sugar

1 tsp Cinnamon

6 Tbsps. (84g) Butter, melted

For the Filling

32 oz cream cheese, room temperature

1 Tbsp stevia glycerite OR 2½ tsp Sweet Drops by SweetLeaf

4 large eggs

1½  cups sour cream OR yogurt???

2½ tsp vanilla

1 tbsp lemon juice (optional)

1 tsp lemon zest

1. Pre-heat the oven to 325F.  Adjust the rack to the middle of the oven.  
2. Combine the crust dry ingredients in a medium bowl.  
3. Mix in the butter.  
4. Pour the crust mixture into the springform pan and press halfway up the sides using your fingers.  Use a flat bottomed cup to press the mixture into the bottom.  
5. Bake for 5-8 minutes. Remove and set aside while you make the creamy filling.
6. In a large mixing bowl, beat the room temperature cream cheese with a hand mixer until light and fluffy.  If you use a stand mixer use the paddle attachment.  
7. Add in the stevia and beat with the hand mixer.  
8. Add in the eggs one at a time and beat until well incorporated.
9. Finally, add in the vanilla, sour cream and lemon and beat until just incorporated.
10. Pour the cheesecake mixture into the crust and even out the top.  Bake in the pre-heated oven.  Check after 50 minutes.  The top should no longer be glossy and the center should still be jiggly.  
11. Turn off the oven and crack the door.  Let the cheesecake sit in the oven for 30 minutes.  Remove the cheesecake from the oven run a sharp paring knife between the cheesecake and the pan (this is to ensure the cake doesn't stick.  Do not remove the springform).  Let sit on the counter for 1 hour.
12. Cover loosely with plastic wrap or aluminum foil and refrigerate for at least 8 hours.  
13. Remove the springform pan sides, decorate the top, and serve.  Makes 12 slices.

Profiteroles - Untested

https://www.acozykitchen.com/profiteroles#wprm-recipe-container-39576

https://www.recipetineats.com/profiteroles/#wprm-recipe-container-32344

https://www.allrecipes.com/recipe/152076/profiteroles/

https://www.monpetitfour.com/profiteroles-recipe/

1/2 cup butter

1 cup water

1/2 tsp salt

1 tsp sugar

1 cup all-purpose flour

4 large eggs, at room temperature

1. Heat the oven to 375ºF.
2. Put the butter in a heavy saucepan with the water, salt and sugar. Bring to a boil and pull from the heat. Dump the flour in all at once, and beat until smooth with a wooden spoon. The mixture will pull away from the sides of the pan and form a ball. Put the pan back on low heat and beat for a minute to dry the paste somewhat. Remove from the heat and let cool about 3 minutes.
3. Add the eggs one at a time, beating vigorously with a wooden spoon after each addition. You want a smooth, soft, glossy paste that falls easily from the spoon, and this is dependent on the size of your eggs - if they are large, 3 should do, but if they are too small the dough will be too stiff so use 4 (or more if your eggs are really small). 
4. Using a pastry bag, pipe 1-inch/2.5 cm balls onto a buttered baking sheet, or simply drop the mixture by spoonfuls. Brush with milk so they will emerge golden and shiny - I dip my finger in milk and dab the tops. Bake until puffed up, nicely browned and not just light gold, and feather light when you pick one up, 25 to 35 minutes.

Timbale of rice and sausage - Testing

https://www.foodnetwork.com/recipes/food-network-kitchen/sausage-and-rice-timbale-recipe-1973483

1 -  This was very successful. The cooking time was double than suggested, but otherwise I made it as recommended and it worked a treat. I would like to try flavored broth to cook the rice next time. Oh, and the extra quarter lb of meat worked a treat.

5 cups water, salted (or broth?)

2½ cups arborio rice

1+2+1 Tbsps. butter

1 medium onion (6oz/170gr) chopped

3/4 1 pound Italian pork sausage (preferably luganega), casings removed

½ cup (25gr) fresh basil leaves

2 cloves garlic, minced

¼ cup tomato paste

3 cups chicken broth

3 to 4 Tbsps. breadcrumbs

4 large eggs

1¼ cups grated pecorino romano cheese (about 3 ounces)

2 oz deli-sliced provolone cheese or Gruyere

1. Bring a large pot of salted water to a boil. Add the rice and 1 Tbsp of butter, reduce the heat and simmer very slowly for about 20 minutes or until the rice is tender. Drain, shaking the colander to remove any excess water. Spread the rice on a rimmed baking sheet and let cool.
2. Preheat the oven to 450 degrees F and place a baking sheet on the middle rack. Melt 2 tablespoons butter in a large skillet over medium-high heat. Add the onion and cook until soft, about 8 minutes. Add the sausage and cook, breaking it up with a wooden spoon, until browned, about 6 minutes. Tear the basil and add to the skillet along with the garlic and tomato paste. Increase the heat to high and cook, stirring, until the tomato paste browns, about 4 minutes. Stir in the chicken broth, scraping up any browned bits from the bottom of the skillet. Cook, stirring occasionally, until thickened, 15 to 20 minutes.
3. Meanwhile, grease the bottom and sides of an 8-inch springform pan with the remaining 1 tablespoon butter. Coat the pan with the breadcrumbs, tapping to remove any excess. Put the eggs and all but 3 tablespoons of the pecorino cheese in a small bowl and beat with a fork. Put the cooled rice in a bowl; add the egg mixture and stir to combine.
4. Transfer about two-thirds of the rice mixture to the prepared springform pan. Using moist fingers, pat the rice onto the bottom and up the sides of the pan, forming a 1/2-inch-thick layer. Place the provolone slices over the rice in the pan. Spoon about three-quarters of the sausage filling over the provolone, filling it to 1/2 inch from the top. Pat the remaining rice mixture on top to enclose the filling, then sprinkle with the remaining 3 tablespoons pecorino cheese. Put the pan on the hot baking sheet and bake until golden, about 20 40 minutes. Transfer to a rack and let cool, 5 minutes.
5. Run a small knife around the edge of the pan to loosen the timbale, then remove the side of the pan. Slide a spatula under the timbale and transfer it to a platter. Thin the remaining sausage filling with a splash of water and reheat. Serve with the timbale.

Nettles and chia pancakes - Testing

https://divaliciousrecipes.com/spinach-chia-pancakes-coconut-flour/

0 - This work out well. Someone abandoned coconut flour, a non-local ingredient that will never be grown here in my lifetime, ergo I will use it up and try to replace it with something like buckwheat flour. The substitution of nettles for spinach worked well, and since it looked pretty dry on its own, I made a beschamel sauce to go with it, which I'm adding. There was also the suggestion of grinding the chia seeds. Oh, and I reduced the salt by half in the pancake mix.

1 1/2 Cups Nettles, Chopped (40gr)

1/3 Cups, 2 Teaspoons Chia Seeds, Ground

6 Each Eggs

1 1/2 Cups Milk

3/4 Cups Flour

1/2 tsp salt

1 1/2 Teaspoons Baking Soda

3/4 Teaspoons Pepper

3/4 Teaspoons Nutmeg

1 cup spinach (NETTLES), fresh chopped

¼ cup chia seeds, ground in coffee grinder

4 medium eggs

1 cup milk

½ cup coconut (would another GF flour work?) flour

1 teaspoon baking soda

¼ teaspoon salt

½ teaspoon black pepper

½ teaspoon nutmeg

Oil or butter for frying 

1. Whisk the eggs until frothy, then add the milk.
2. Add the dry ingredients one at a time and whisk until smooth.
3. Add the nettles and blend well.
4. Heat a frying pan with the butter/oil and spoon a few tablespoons of batter into the pan.
5. Cook on each side until golden brown.
6. Keep warm while making the bechamel sauce.

BÉCHAMEL

2 Tbsps butter (28gr)

2 Tbsps flour

1 cup milk

1 tsp dijon mustard

½ tsp salt

¼ tsp pepper

1. Melt the butter, and then whisk in the flour, whisking continuously until the mixture starts to turn golden. Note, this usually makes almost exactly twice as much as I need, but I refrigerate the rest to make more sandwiches, later.
2. Stream in the cream, whisking constantly. Add the dijon, salt and pepper.
3. Whisk until the sauce starts to thicken; it will become quite thick. 
4. Plate the pancakes and drizzle the sauce on top.

Jewish Apple Cake - Testing

https://www.allrecipes.com/recipe/7969/jewish-apple-cake-i/

https://www.askchefdennis.com/jewish-apple-cake/

1 - It was so beautiful! Until I removed it from its mold and realized the middle wasn't cooked at all! I should use a long wooden skewer to check next time. It was good, but I tried substituting the orange juice and zest with lemon and lime and it was a very harsh flavour and not pleasant to my palate.

2 - Success! I used mandarin oranges and I baked the cake for 90 minutes, then turned off the oven and left it for another 15. I really don't know why it didn't bake last time. Anyway, it was perfectly done, and the milder mandarin flavor was much better. Next time, I'll use half the sugar because it seemed too sweet to me, leaving that slightly sour aftertaste of too much sweet. The mystery currently is why the apples seemed to all float up to the top of the cake while baking...

3 5 apples - peeled, cored and sliced (70-100 gr per apple or 350 - 500 gr of apple))

Cinnamon sugar (2 tsps ground cinnamon + 5 tsps white sugar)

3 cups all-purpose flour

1 tsp salt

1 Tbsp baking powder

2 1 cup sugar

1 cup vegetable oil

4 eggs, beaten

¼ cup orange juice

1 Tbsp orange zest

2 tsps vanilla extract

1. Preheat oven to 350°F. Grease and flour one 10 inch tube pan. 
2. Combine the ground cinnamon and the 5 tsps of sugar together and set aside.
3. Prepare the apples, then toss together with the cinnamon sugar and set aside while make the batter.
4. In a large mixing bowl, combine the flour, salt, baking powder and 2 cups of the sugar. Stir in the vegetable oil, beaten eggs, orange juice, zest and vanilla. Mix well.
5. Pour a quarter of the batter in a thin layer at the bottom of the pan, then a third of the apples. Pour another layer of batter, don't worry if the apples in the lower layer show through, and NOTE that the batter is quite thick, don't worry about making it look neat. Repeat the operation a third time and top with the remaining batter.
6. Pour 1/2 of the batter into the prepared pan. Top with 1/2 of the sliced apples and sprinkle with 1/2 of the cinnamon sugar mixture. Pour the remaining batter over the top and layer the remaining sliced apples and cinnamon sugar.
7. Bake at 350°F for 70 to 90 minutes. Check with a long wooden skewer than the middle is cooked.
8. Allow to cool for about 15 minutes - if the cake is too hot it may break apart. If it's too cold it may stick to the pan.

Gâteau au fromage blanc - Testing

https://www.ptitchef.com/recettes/dessert/gateau-au-fromage-blanc-super-facile-fid-1507834

http://cuisinemicheline.com/gateau-au-fromage-blanc/

1 - There were a couple of factors. One is that I used a (f*$&@ing) fat-free yogurt to make my cheese. Oh, right, and I did not use 'fromage blanc' but yogurt cheese (strained yogurt). The other is that I used Arrowroot powder. Next time, I'll use full fat yogurt cheese, and I will use regular wheat flour. It may simply be that I have to add baking soda or powder but I'll try this first.

4 eggs

500g fromage blanc or yogurt cheese

100g sugar

90g flour OR Arrowroot powder OR Cornstarch

Zest from 1 lime or 1/2 lemon

OR

1 Tbsp vanilla

1. Preheat the oven to 350F.
2. In a large bowl combine the cheese and the sugar.
3. Separate the eggs and mix the yolks in to the sweet cheese mixture. 
4. Add the flour/powder to the bowl, then the lemon zest or vanilla. Set aside.
5. Whisk the egg whites until stiff peaks form. Gently combine with the cheese mixture.
6. Generously grease a spring form pan (20cm? 30cm?) and pour in the batter.
7. Bake for 30 minutes, then allow to cool for 1 hour before taking it out of the mold.

Note: If you can't find fromage blanc, a tangy fresh cheese, you can substitute with either an equal amount of quark, or a 1/2 and 1/2 mixture of buttermilk blended with cream cheese.

Blackberry bundt - Testing

https://tideandthyme.com/blackberry-yogurt-cake/

https://www.seriouseats.com/blackberry-sour-cream-bundt

1 - The yogurt/buttermilk alteration worked just fine. Once again though, the frozen blackberries caused for the cake to take nearly double the time to bake.

2 - This just takes so much longer than an hour to bake. And using a toothpick doesn't work to test its done-ness, the cake is too deep. I need a skewer.

3 - I learned something! In the previous attempts, I did not use the Bundt pan appropriately. I have a silicone one that is too soft and I find putting it directly on the grill in the oven leaves marks on the bottom, so I put it on a baking sheet to make it easier to take out. What I learned is that the chimney in the Bundt pan has a purpose: to allow heat the move through the middle of the cake, which I was preventing from happening by blocking it with the cookie sheet. I used a metal Bundt pan and put it all by itself in the oven and the cake came out brilliantly.

2 3/4 cups (14.8 14.1oz/420g 400) 

2 tsps. baking powder

1 tsp cinnamon

1/2 tsp baking soda

1/2 tsp salt

1 cup butter, room temperature (8oz/225gr)

3/4 cup packed dark brown sugar (140g)

3/4 cup (210g) granulated sugar

4 large eggs (228g egg white?)

2 tsps. vanilla extract

2 Tbsps. lemon juice from one lemon

2 tsps. lemon zest from one lemon

2/3 cup yogurt 8 oz. plain Greek yogurt 1/3 (increased to 2/3 cup buttermilk delete the Greek yogurt)

10 ounces fresh blackberries

1. Move oven rack to the center position and preheat oven to 350°F. Grease your Bundt pan and set aside (when I use a flat bottomed pan I'll cut out a piece of parchment paper to make it easier to come out).
2. In a large bowl whisk together flour, baking powder, cinnamon, baking soda, and salt. Set aside.
3. In the bowl of a stand mixer cream together butter and sugars until light and fluffy. 
4. Add the eggs, scrape down the sides and beat again. 
5. Add the vanilla, lemon juice, zest, and yogurt, mixing until fully incorporated. 
6. Mix in the flour mixture. 
7. Fold in the blackberries and transfer the batter to the Bundt pan.
8. Bake for 90 minutes (will take much longer with frozen fruit) or until the cake is golden brown, springy to the touch, and a skewer (to poke in deep) comes out clean. 
9. Cool in the pan for 15 minutes then invert onto a wire rack to cool completely.

Le flan pâtissier (Parisian Flan) - Untested

https://www.marmiton.org/recettes/recette_flan-patissier-traditionnel_15330.aspx 

https://www.cuisineactuelle.fr/recettes/le-vrai-flan-parisien-309332#

https://cuisine.journaldesfemmes.fr/recette/323490-flan-patissier

https://www.ricardocuisine.com/en/recipes/5933-parisian-flan-french-custard-pie

NOTE: dry ingredients for this recipe are measured by weight, à la française.

1 Cookie pie crust

3-4 eggs

1L of milk (or 750ml milk and 250ml heavy cream)

150g of sugar 

90g of arrowroot powder or cornstarch (maïzena)

1-2 Tbsps vanilla extract or 1 vanilla bean, split

1. Roll out the crust and set in a spring form pan. Pop in the refrigerator to cool while you make the custard filling.
2. Bring the milk to just before the boiling point and remove from the heat.
3. If using the vanilla bean, immediately add, cover, and let steep for 10 minutes.
4. If using the extract, add, stir, cover and set aside.
5. Preheat the oven to 400F.
6. Meanwhile, combine the arrowroot and sugar. Whisk in the eggs and beat thoroughly, until completely smooth.
7. Remove the vanilla bean from the milk (if using).
8. While whisking the sweet eggs constantly, slowly stream in the hot vanilla milk.
9. Pour the mixture into the milk saucepan and, stirring constantly with a wooden spoon, cook over medium-low heat until the surface starts to show signs of wanting to boil, stirring all the while; by this point the hot custard should coat the back of the spoon.
10. For this step you can use a sieve to help break up any lumping, but if you've diligently stirred and it's smooth, just directly pour into the cold shell and pop in the oven.
11. Bake for 30-40 minutes, until the crust is golden and the top shows brown spots.
12. Allow to cool completely before serving.

Bakewell Tart - Testing

https://www.thespruceeats.com/traditional-bakewell-tart-recipe-435041
https://realfood.tesco.com/recipes/bakewell-tart.html
https://www.kingarthurflour.com/recipes/british-almond-jam-tart-bakewell-tart-recipe

1 - I made some significant changes to the instructions. I removed a whole section of partially baking the pastry before brushing it with egg white, and I whipped the sh*t out of the filling instead of gently folding in the almond flour, and instead of having a two-step baking method of baking, then adding the sliced almond on top, then baking again, I just put the almonds on top before doing any baking. There was some question of the temperature, and it seems like 325 works fine. 

1 recipe Sweet Pie Dough
For the Filling
1/4 to 1/3 cup raspberry jam (traditional but other jams work too)
6 oz butter
1/2 cup  (110g) white sugar
1/4 tsp salt
3 eggs
1 egg yolk
1 1/4 cups (135g) almond flour
Zest of 1 medium lemon
2 Tbsps. (30 to 35g) flaked almonds

1. Bake the cookie pie crust in an 8-inch deep tart tin or spring-form pan. 
2. Leave to cool completely. 
3. Preheat the oven to 325F.
4. Spread the raspberry jam evenly onto the base of the crust.
5. For the filling, start by creaming the butter and sugar and salt together until pale in colour. 
6. One at a time, add the eggs and egg yolk, and beat on high. 
7. Add the ground almonds and lemon zest and beat until pale and fluffy. 
8. Pour the mixture into the pastry case and gently spread evenly with a spatula.
9. Sprinkle the almonds over the top, then bake for 35 to 40 minutes, or until the frangipane filling is firm and golden brown on top. 
10. Allow to cool slightly and serve while just warm or cool completely in the tin. 
11. Carefully remove from the tin and dust with icing sugar just before serving, perhaps with cream or custard, if you like.

Egg bhurji - Test 3

https://www.thekitchn.com/recipe-indian-style-scrambled-eggs-egg-bhurji-recipes-from-the-kitchn-212259

2021-07-31 - A good first try. I used dry chilli flakes because I didn't have the green chilli. Ben thinks he prefers it with toast vs. rice (ate it with toast, not rice), because of texture.

2021-10-02 - It's a good, simple, flavorful dish. 

2021- 10-09 - So quick and surprisingly good. Eating with bread is definitely better than with rice. Oh, and fresh tomato is a must.

1 Tbsp mild cooking oil
1/2 tsp brown mustard seeds
1 medium onion, chopped finely
1 1/2 -inch piece ginger, peeled and finely chopped
1 small green bird's eye chili, finely sliced OR a pinch of red pepper flakes
1 large tomato, chopped
1/8 tsp turmeric 
4 large eggs, lightly beaten
Small handful fresh cilantro, to garnish
Salt and pepper, to taste

1. Heat the oil in a skillet and add the mustard seeds. When the seeds start to pop, add the onion. Sauté until softened.
2. Add the ginger and green chili to the onion. Sauté for about 30 seconds, then add the chopped tomato and turmeric. Cook together until the tomato is just beginning to break down. Turn down the heat to medium-low.
3. Stir the eggs into this mixture. Cook, stirring occasionally, until creamy curds form, similar to scrambled eggs. Stir in the fresh cilantro.
4. Season to taste with salt and pepper and serve.

Green Shakshuka - Untested

https://www.thekitchn.com/recipe-green-shakshuka-recipes-from-the-kitchn-203633

1 tablespoon olive oil
2 leeks (12oz/340g) halved lengthwise and thinly sliced
1 large celery stalk, sliced
3 garlic cloves, minced
1 spicy chile pepper (any variety would work here), sliced
1 bunch of Swiss chard, cut into 1/2-inch ribbons
1 cup spinach (tightly packed)
1/2 bunch dried oregano
1 teaspoon ground cumin
Salt and pepper, to season
1/4 cup crumbled feta cheese
4 large eggs

1. Preheat oven to 375°F.
2. Over medium heat, warm the olive oil in a 9-inch cast iron skillet. Add the sliced leeks and celery. Cook until leeks soften, about 5 minutes. Add the minced garlic and sliced spicy pepper, and sauté for another 3 minutes. Toss in the Swiss chard, spinach, oregano, and cumin. Season to taste with salt and pepper (make sure not to over-salt the mixture, as the feta adds saltiness as well).
3. Once the Swiss chard and spinach have wilted, scrape down the sides, and pat down the mixture. Sprinkle the crumbled feta over the greens mixture and carefully crack the eggs over the top, one at a time and spaced slightly apart. Add some more freshly ground black pepper.
4. Transfer the skillet to the oven and bake for 7 to 10 minutes (longer if you prefer your eggs cooked more, or less time for runnier eggs). Serve immediately with fresh crusty bread.

RECIPE NOTES
Get creative with the add-ins, including the cheese! Goat cheese and blue cheese are really delicious in green shakshuka.

Split Pea Shakshuksha - Test 1

https://www.thekitchn.com/recipe-spiced-lentils-baked-egg-14389

1 - Very nice first try. I turned it into a shakshuka and didn't bake the eggs. It's a pretty simple recipe, difficult to find ingredients.

2 - I did not indicate the size and correct type of pan to use and because I made it in a saucepan was forced to only cook 3 eggs at a time for 4 people! It think the timing is wrong for the peas to cook properly. I'm increasing it.

3 - Here's an idea, cook the beans on the stovetop, remove from heat when done, add the eggs at your leisure and throw in the oven with a lid on until the eggs are baked. The residual heat from underneath will bake them more quickly than from the top so the yolk should remain unaffected. Oven at 350°F. But for how long?

4 - Made it all on the stovetop and it worked fine, with runny yolks and all. The problem I have is that I find the peas aren't cooked enough in a reasonable amount of time. So I'm going to try pre-soaking.

5 - The flavor is very good. Now it's just about the cooking time. I am going to change the recipe to cook the peas for 30 minutes before adding the red lentils. And the eggs don't cook quickly enough at a low temperature, so I'm bringing it up to medium heat.

6 - This is now very good. I've changed the recipe from a stove-top to a combined with baking recipe for the last bit because it's easier to get the perfectly custardy egg whites and the soft yolks without burning the mash. I've made it like this and it was near perfection, therefore I will graduate this to Test 1.

7 - It'll stay at Test 1 even though it was all good. One person out of 5 wanted some spice in it. That could be optional. What's missing is the baking of the eggs. I can't just set the oven to the required temperature because my oven (which may be a particularity of that model) only goes as low as 170F. Egg yolk starts to coagulate at 150F and egg white at 140F and is fully cooked at 149F. I think the only thing I can really do is use a thermometer. Maybe I can do that just to work out the timing?

1 cup yellow split peas

1 Tbsp vegetable oil
1 small onion, minced (6oz/74gr)
2 cloves garlic, minced
2 tsps garam masala
1 cup red lentils

4 cups chicken or vegetable broth
1 tsp salt

Ground pepper, to taste
¼ to 1 cup finely chopped cilantro leaves, from one small bunch
4 to 6 large eggs

1. Soak the peas for at least 2 hours before boiling, preferably overnight. Drain completely before adding.
2. In a large wide saucepan with a lid, heat the oil and add the onion and garlic. Cook, stirring until the garlic and shallots are golden and fragrant. 
3. Add the split peas and stir in the garam masala. Cook for a brief minute or until you smell the spices.
4. Add the broth and bring to a boil. 
5. Reduce to a simmer, cover and cook for about 30 to 40 minutes.
6. Preheat oven to 350°F.
7. Add the red lentils and cook for another 20 to 30 minutes or until the yellow split peas are perfectly tender. It's ok if the split peas are still whole, and this adds texture, but they should not be crunchy.
8. Stir in the cilantro and season with salt and pepper.
9. Make shallow depressions in the peas and lentils and gently crack the eggs into them. (The reason for shallow depressions is to keep the egg away from the bottom of the pan for more even cooking)
10. Cover and put in the oven to bake for 10 to 12 minutes (TEST - use thermometer and check the timing until the egg whites reach 145F and record it above). The egg whites should be soft and custard-like and the yolks still soft and runny.