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.

Biryani Omelette - Testing

We had a potluck and someone left biryani. What to do? Throw an egg on top!

Per Single Serving

1 cup leftover biryani rice (ensure it is cold)

2-3 large eggs

1-2 tbsp chilli oil or ghee (ghee enhances the biryani flavor)

1 tbsp spring onions, chopped (optional)

Salt & pepper to taste

1. Heat the oil/ghee in a 8" oven-proof fry pan. 
2. Add the leftover biryani rice and spread it in a thin, even layer. 
3. Press it down with a spatula to help it form a crust. 
4. Let it cook undisturbed for 5-6 minutes until golden and crispy.
5. Meanwhile, whisk the eggs with a pinch of salt and pepper until frothy. 
6. Pour the whisked eggs directly over the rice, ensuring it covers the rice completely.
7. Immediately sprinkle the spring onions over the eggs. 
8. With the egg still uncooked on the surface, (not just slithery but actually jiggly), slip the pan into the oven and broil.
9. When the egg is set and the edges puff up a little, take it out of the oven and carefully fold the omelette before serving.
10. Fold the omelette in half and serve immediately with hot sauce or yogurt.

Cornbread with Acorn Squash - Testing

It's apparently a First Nations thing (the originators of cornbread) to add acorn squash mash to cornbread. This makes me very curious, so I'm going to try to incorporate it into my own recipe for cornbread.

1- This worked quite nicely. I made it in a shallower pan and in the Ninja oven, so the middle is a bit underdone and the top is a gorgeous brown (which means that baking it longer would have made to too dark). Next time I'll use a wide pie plate or cake tin, and maybe in the big oven, just to see? Anyway, I was looking for ways of using the acorn squash other than just baking it or stuffing it (I have an aversion to stuffed vegetables, I have no idea why), and there is precious little. I already have lovely soup though. I discovered that it is an Eastern Woodlands First Nations vegetable (my stomping grounds as a youth), and that acorn squash was used in the traditional cornbread.

½ cup milk (125g)

125g finely mashed acorn squash

6 Tbsps (3oz/84 gr) melted fat (butter, lard, olive oil, whatever)

2 large eggs

1¼ cups (210g) cornmeal 

1¼ cup (180g) flour

2 Tbsps to ⅓ cup sugar

1 Tbsp baking powder

½ tsp salt

1. Heat oven to 400°F.
2. Halve the squash, brush with a little oil, roast with the cut-side down until completely tender — 35-45 minutes. Scoop and mash smooth until there are no lumps.
3. Grease bottom and side of a round cake pan or line with parchment paper.
4. Whisk the milk, butter and eggs in large bowl.
5. Plop in the remaining ingredients all at once and stir just until the flour is moistened (the batter will be lumpy).
6. Pour it into the pan.
7. Bake for 20 to 25 minutes or until golden brown and it passes the toothpick test.
8. Cut into wedges and serve.

Roast Cabbage Slices - Untested

I got this off of the new AI search on Chrome. I generally prefer to give a real web site the hit, but this is just meant to test an idea for another recipe, so I'm saving myself the step. The search was for Cabbage Steaks, but I don't hold with calling vegetables after cuts of meat. Let veggies be veggies! Who are you trying to fool, anyway?

Number of portions: 6–8 (avg. 7)
Serving size: ~140 g
Calories per serving: ~69 kcal
Speed: Everyday Dish
Experienced cook (active): ~8 minutes
Novice cook (active): 15–18 minutes
Total elapsed time: 32–35 minutes
LHSS Score: 5.65 / 10

1 large head of green cabbage cut into 1" thick rounds

2 Tbsp. olive oil or Melted Bacon Grease (for deeper flavor)

½ tsp. salt, or to taste

¼ tsp. black pepper, or to taste

1. Prep the oven and cabbage: Preheat your oven to 400°F (200°C). 
2. Line a large, rimmed baking sheet with parchment paper or lightly grease it. Place the cabbage steaks in a single layer on the pan, leaving some space between them.
3. Brush both sides of each cabbage steak evenly with the oil and season with salt and pepper.
4. Bake for 15 minutes, then flip and roast another 15 minutes, or until the edges are golden brown and crispy. For extra crispiness, you can broil for the last 1–2 minutes, watching closely to prevent burning.
5. Remove from the oven. Garnish with fresh herbs or a squeeze of lemon juice, and serve warm. 

Turnip and Potato Curry (Aloo Shalgam) - Test 1

https://cookpad.com/eng/recipes/15969689

https://www.youtube.com/watch?v=1u2A-M0qsrc

1 - This was very successful. Turned out I have Sabzi Masala that I made when a friend was living with us 10 years ago, which I hadn't used since!

2 - It's still very good, and the instructions need a little help. Oh, and it could do with more green peas, so I'm increasing from 2 Tbsps to 1/4 cup. Finally, I don't know how to brown the potato and turnip in the pan, it just sticks and soaks up all the oil. Maybe I don't need to?

3 - I made this bitch mine! I reduced the turnip and grated it. I increased the potato and didn't worry about browning it. It was good! The textures worked, the flavor was good. Reminiscent of my daikon potato curry.

1 lb/500g potato, peeled and cubed

2 Tbsps. mild vegetable oil

1/4 tsp cumin seeds

Pinch asafetida (hing) powder

1 tomato (200g) chopped

2 turnips (300g) peeled and grated

1 tsp fresh ginger 

1 tbsp tomato paste

1/2 tsp turmeric

1 tsp Kashmiri Red Chilli Powder

1/2 tsp Sabzi Masala

1/2 tsp cumin powder

1/4 tsp coriander powder

Salt to taste (sugar?)

1/4 cup green peas

1/4 cup vegetable stock

1/4 cup water

Garam Masala as garnish

Coriander leaves

1. Boil the potato in salted water until cooked through, about 10 minutes.
2. Heat oil in a pan and fry the cumin seeds until they start to sizzle and brown. Quickly add the asafetida, the chopped tomato and the grated turnip. Sauté till tomato starts to break down. You may need to add a little water if it starts to get dry and brown.
3. Add the ginger, tomato paste, turmeric, red chilli powder, sabzi masala, cumin and coriander powder, and salt. Finally, add the green peas and fry on low to medium heat for a couple of minutes, mixing everything together. 
4. Add the potato and fry for a minute or so.
5. Add the vegetable stock and 1/4 cup water or as needed. Boil till the broth is mostly evaporated.
6. Toss in the garam masala. Garnish with chopped coriander and serve hot as a side with dal and rice or with roti or paratha.

Mushroom Omelette with Cheddar and Tarragon - Test 1

https://simmeringstarfruit.com/2025/03/28/cheddar-tarragon-mushroom-omelette/#mushroom-herb-cheddar-omelet-recipe

3 servings

1 Tbsp (½ oz/14gr) + 1 Tbsp (½ oz/14gr) butter

1 Tbsp vegetable oil

6 eggs

A generous pinch of salt

½ tsp ground black pepper

150g mushrooms, sliced

3 cloves garlic, minced

(2.7oz/76gr) cheddar cheese, grated

½ cup loosely packed fresh tarragon leaves

1. Melt the first Tbsp of butter in a 10" oven-proof fry pan or omelet pan and bring to a froth, swirling occasionally, until the butter stops crackling and starts to foam and smells slightly nutty, this should take about 3 to 4 minutes.
2. Add the mushrooms and cook, stirring occasionally, until mushrooms are tender and browned, about 10 minutes. Add the garlic and allow to cook for another minute.
3. Clean the pan and reheat, melting the second Tbsp of butter with the oil.
4. Meanwhile, whisk the eggs with the salt and pepper until frothy.
5. Pour eggs into the hot pan and start cooking at medium heat. Lift the egg and tilt the pan to let uncooked egg get underneath.
6. With the oven rack at the mid-way setting, start the grill (or use a salamander if you're so lucky to have one).
7. Evenly spread the cheese across the surface of the omelette, then do the same with the cooked mushroom.
8. Sprinkle the tarragon over all of this.
9. With the egg still uncooked on the surface, (not just slithery but actually jiggly), slip the pan into the oven and broil.
10. When the egg is set and the edges puff up a little, take it out of the oven and carefully fold the omelette before serving.

Gratin de topinambours et patates (Jerusalem artichoke and potato casserole) - Untested

https://www.marieclaire.fr/cuisine/gratin-de-topinambours-et-pommes-de-terre,1401117.asp

Feeds 4 people

Prep and cooking - approx 1 hour

400 g Jerusalem artichokes, peeled and sliced thin

400 g potatoes, peeled and sliced thin

1 cup heavy cream

1 cup milk

2 garlic cloves, minced

Grated nutmeg

Salt

Pepper

1. Preheat your oven to 350°F.
2. In a bowl mix the milk and the cream, add the garlic and season with salt, pepper and nutmeg.
3. Butter a gratin dish then place a layer of potatoes, a layer of artichokes, and a sprinkle of salt and pepper. Repeat until everything is used up. 
4. Pour over the milk-cream mixture.
5. Bake for 40 minutes.
6. Serve hot as an accompaniment.

Petites Pommes Anna (Crispy Potato Stacks with Garlic Herb Butter) - Untested

https://www.saltnpepperhere.com/blog/potato-stacks-garlic-herb-butter

https://www.instagram.com/reel/DA6NmNqRYZn/?igsh=YXA4OTBhamJhN2Mw (video how-to)

0 - You know, I think if I take the actual potato and pick the ones that fit perfectly in the baking container, it would look pretty like the picture. These look a bit finicky as in I have to use potatoes exactly the size of my muffin tins. It also requires equipment I don't have: my mandolin is broken and I have large and tiny silicone muffin cups. I've added a picture from the blog to help guide me. I'm curious if I'll want to change anything, it looks well thought through.

For the garlic herb butter:

½ C (114g) unsalted butter

3 cloves garlic, minced

3 tbsp chopped fresh parsley

2 tsp finely chopped fresh thyme leaves

1 tsp kosher salt (use 2 tsp if using Diamond Crystal brand)

Black pepper to taste

For the Potato Stacks:

3 lb (1360g) yellow or Yukon Gold potatoes, sliced 1/16” thick

12-18 small sprigs of fresh thyme

½ C (50g) grated parmesan cheese

Neutral oil for brushing muffin tin

To finish:

Flakey salt such as Maldon salt

1. Preheat oven to 375f (190c). Lightly brush the cups of a 12-cup muffin tin with oil. If you happen to have a 6-cup muffin tin, you can stretch the amount of potatoes to make up to 18 stacks. Otherwise, pile stacks up high for 12 slightly heaped stacks, keeping in mind the potatoes sink down as they cook.
2. Melt butter and stir in garlic, parsley, chopped thyme, salt and black pepper. Set aside to cool.
3. Slice potatoes with skin on, very thinly about 1/16”. I highly recommend using a mandolin to get super thin slices of potatoes in relatively little time. Evenly-thick slices are important for even cooking. If you don’t have a mandolin, slice carefully with a sharp knife. Place sliced potatoes in a large mixing bowl and toss with cooled garlic herb butter.
4. Assemble potato stacks. In each oiled muffin cup, place a small sprig of thyme, followed by slices of potatoes starting with smaller pieces and ending with the larger pieces. About 1/3 and 2/3 of the way up the stack, sprinkle a bit of grated parmesan. For the prettiest stacks, stagger potato slices a little rather than matching them up in a neat column. Divide evenly among the 12 cups. It’s okay if the potato stacks are a little taller than the rim of the muffin cups because they will sink down as they cook. Tip: To stretch to more stacks of potatoes (depending on the number of guests and the number of stacks needed), use an additional 6-cup muffin tin to divide ingredients to make up to 18 shorter stacks. I’ve done this depending on how many people I want to feed.
5. Cover muffin tin tightly with foil. Bake in preheated 375f (190c) oven for 25 minutes or whenever potatoes are tender (use a wooden skewer to poke one stack to check – the skewer should easily slide all the way through and back out). Increase oven heat to 425f (220c). Remove foil and return to bake uncovered for 13-15 minutes more, or whenever edges are browned and crispy, and tops are golden brown. Keep a close eye on them during the final few minutes of browning. See recipe notes for make ahead tips.
6. I use the same wooden skewer to dislodge the stacks from the muffin tin by gently pushing the tip down one side and flipping it enough to grab it with tongs. Serve upside down (with thyme sprig facing up) with a sprinkle of flaky salt. Enjoy!

Notes

Make ahead – fresh out of oven is usually going to give best results but often it’s not possible when hosting a big dinner so here are some options for front-loading the prep:

Option 1: Prepare potatoes fully just a couple of minutes shy of total bake time. Transfer them upside-down (thyme sprig facing up) onto a wire rack set over a baking sheet. Keep them at room temperature. Before serving, warm in a 350f (176c) oven for 10 minutes or until hot in the center, then broil for 5 minutes or whenever crisp on the edges. Keep an eye on them when broiling. Finish with flaky salt. 

Option 2: Technically pre-sliced potatoes go brown/grey from oxidization if left out too long. That said, I had a batch in the fridge for half a day after tossing them in the garlic herb butter, with no noticeable issues. The buttery sauce must have acted as an oxidization shield so make sure to coat the potatoes well. Discard the liquid that has collected at the bottom of the bowl and follow the recipe directions for assembly.

Chinese-style Braised Daikon Radish - Untested

https://cooklikeasian.com/braised-daikon-radish/

1 Daikon radish (1 to 2 lbs)

1 Scallion

50 grams of Fresh ginger

2 teaspoons of Olive oil

Seasoning

1 tablespoon of Light soy sauce

2 teaspoons of Dark soy sauce

1.5 tablespoons of Soybean paste

0.5 tablespoon of cooking wine (preferably Shaoxing wine)

1. Peel the daikon radish and roll cut into small pieces.
2. Rinse the scallion with water. Then remove the root, and separate the white part from the green. Cut the white part into approximately 2-inch pieces. And dice the green part finely.
3. Wash the fresh ginger and slice it thinly. Set aside for later.
4. On a pan, heat two teaspoons of olive oil over medium-high heat. Then add ginger slices and the white stems of scallion. Sauté and coat the pan with oil evenly.
5. When the scallion and ginger start to fragrant, add the daikon radish blocks to the pan. Stir-fry for 3 to 5 minutes until the surface of the radish turns slightly brown.
6. Add half a cup of water or just enough to cover the ingredients. Pour light soy sauce, dark soy sauce, soybean paste, and cooking wine into the pan. Stir until the water boils.
7. Turn the heat down to medium-low, cover the lid and simmer for 10 to 12 minutes. Check on the amount of sauce occasionally to avoid burning. Add water if needed.
8. Open the lid. If there's too much liquid, turn the heat to medium-high and cook until the sauce thickens. Sprinkle the green scallion. Transfer to a plate and serve with rice or noodle.

Tartiflette au champignons - Untested

https://experimentalmouffette.blogspot.com/2024/05/tartiflette-de-pommes-de-terre-au.html

https://www.quiveutdufromage.com/r-tartiflette-vegetarienne

https://freethepickle.fr/2021/09/29/tartiflette-vegetarienne-aux-champignons/#recipe

0 - It's been a joy to experiment with the traditional version with lardons that I thought it would be nice to share with my vegetarian brethren, so I'm experimenting with the base recipe and working out ways of substituting for the smoky meatiness of the bacon. First thoughts are with mushrooms and soy sauce.

Pie dough divided in 2 : 1¼ cups flour, ¼ teaspoon salt, 5oz/143g butter, 4 Tbsps water

2 Tbsps. olive oil

3 large onions (30oz/855gr), sliced thin

300g button mushrooms, caps quartered (stems removed and finely minced)

3 cloves garlic, finely minced

1 branch rosemary, leafed and minced

1 Tbsp soy sauce

750g to 1 kg (1.8 to 2lbs) potatoes, peeled and sliced thin

250 g Gruyere, sliced thin or grated. (OR TRY A SOFT REBLOCHON-STYLE CHEESE)

1 egg, whisked

Salt and pepper

1. Start with the pie dough to give it a chance to thoroughly rest, covered, in the refrigerator while you cook the onion and mushrooms.
2. Heat the oil in a wide pan and slowly brown the onion and mushrooms in the fat. 
3. When the onions are perfectly soft and browning, add the garlic, the herbs and the soy. Cook for another couple of minutes. Set aside.
4. Divide the dough into two balls. Roll out first to cover the bottom of the pie plate and return all the dough to the refrigerator to chill for 15 minutes.
5. Preheat the oven to 410°F.
6. Once the dough has chilled, spread half the potato in an overlapping pattern in the covered pie plate. 
7. Sprinkle with salt and pepper.
8. Layer all of the cooked onion on top, followed by lardons, and then the cheese.
9. The remaining potatoes go on top in the same overlapping pattern (it'll show through the pastry and be very pretty). 
10. Sprinkle over with more salt and pepper.
11. Wet the edges of the pie shell and drape the remaining rolled out pie dough on top. Pinch the edges securely.
12. Cut the top for vents and brush the top of the pie with the beaten egg.
13. Bake in two stages, the first for 30 minutes. Check it and if it's brown enough, cover with aluminum paper and bake another 20 to 30 minutes. If it's not brown enough, leave uncovered and check after 15 minutes.

Nettle Saag - Testing

https://scarletsage.com/blogs/news/nettle-saag-recipe-by-five-flavors-herbs?srsltid=AfmBOooye-Yl4zDxWdKmhXvuAb3jKbd67enPPFnPQh6-TAGZ8McOgtqh

1 - This made an unusual saag. I used chard that survived the winter, and I thing it was a bit tough, so the texture was very different from the creamy saag I'm used to. I wonder also about the size I cut the leaves into. It should maybe be super fine. Oh, and instead of cream, I want to try full fat yogurt.

8 cups water

8oz fresh nettle leaves, removed from stem

2 Tbsps. ghee, olive oil

2 cloves garlic, finely chopped (or substitute ½ tsp. asafoetida powder)

½ inch fresh ginger root, finely chopped

½ small jalapeno or serrano pepper, finely chopped (optional)

1½ tsps. turmeric root powder

½ tsp. coriander seed powder

½ tsp. cumin seed (whole)

8oz fresh spinach or chard, coarsely chopped

¼ cup cream (TRY FULL FAT YOGURT)

Salt, to taste

1. Bring water to a boil in a non-reactive pot.
2. Add nettles to water and boil for 5 minutes to blanch, then transfer leaves to a colander to drain.
3. While leaves cool, heat oil in a skillet and sauté garlic, ginger, pepper, and spices.
4. Add chard and stir until coated in spices.
5. Add the nettles and stir.
6. Add a few pinches of salt, stir, and cover. Stir every few minutes, replacing cover after (if needed, add a small amount of water to prevent sticking).
7. When the vegetables are soft but not too mushy, turn off heat and add cream. Adjust salt and serve warm.

Stracciatella alla Romana: Italian Egg Drop Soup - Untested

https://www.lacucinaitaliana.com/italian-food/how-to-cook/homemade-stracciatella-alla-romana-italian-egg-drop-soup

Serves 4

Time 10 minutes

2 large eggs, lightly beaten

⅓ cup Parmigiano Reggiano cheese, grated

4 cups chicken broth

Freshly ground black pepper

Fresh parsley, minced (to garnish)

1 pinch of nutmeg (optional) 

Extra-virgin olive oil

1. In a medium saucepan, warm the chicken stock over medium-high heat. Bring to a gentle boil or simmer. In the meantime, beat the eggs, Parmigiano Reggiano cheese, and a pinch of black pepper and nutmeg in a mixing bowl. Whisk until combined. Lower heat to barely simmering. While whisking the simmering broth, slowly pour the egg mixture into the broth. Return the soup to a simmer, then remove from the heat.
2. Pour the soup into serving bowls. Garnish with fresh parsley, black pepper to taste, and top with a drizzle of extra-virgin olive oil. 

Butternut Squash Pasta - Testing

https://www.fitfabfodmap.com/gluten-free-pasta-with-roasted-butternut-squash-sage/

The way this recipe is written confuses me, so I'm going to first try to reorganize it to make it more 'me' friendly.

1 small butternut squash (2-3lbs), peeled and diced

2 Tbsps green onions, minced

about 3 Tbsps olive oil 

salt pepper, for taste

1/4 cup fresh sage, minced & save 4 whole sage leaves

2 Tbsps pumpkin seeds, toasted

1 lb pasta

1. Preheat the oven to 375 degrees.
2. Toss the squash, green onions, a drizzle of oil (about 1 Tbsp), salt & pepper along with the minced sage.
3. Spread the seasoned squash on a large baking sheet and put in the oven for 40 minutes or until soft. Remove from the oven and set aside.
4. Put a large pot of salted water on to boil and cook the pasta.
5. While the pasta is cooking, toast the pumpkin seeds in a large skillet (you'll be using it again) on medium-high heat until they start to pop and slightly brown. Remove and set aside.
6. Once the pasta is cooked, drain and reheat the same large skillet on medium-high heat. Add 2 Tbsps of oil and once oil is heated add the remaining whole sage leaves to crisp - this takes about 30 seconds. Remove sage from the pan.
7. Divide all the ingredients into two batches and cook in the hot oil, stirring frequently, until the pasta starts to crisp, about 4 minutes. Add the pumpkin seeds and cook an additional minute. Combine the two batches in a large bowl and serve.

Butternut Risotto - Untested

https://www.lowfodmapinspiration.com/2019/10/29/butternut-squash-sage-risotto/

1 butternut squash

300g Risotto rice (Arborio)

15g Sage

3/4 cups white wine

2 tbsp garlic-infused oil

50 g Parmesan

2 Tbsps olive oil (garlic infused?)

4 cups vegetable stock 

1. Preheat your oven 400F.  
2. Peel and dice the butternut squash and spread out on an oven tray. Drizzle with garlic-infused oil, finely chopped sage and season well. Roast in the oven for 25 minutes until it softens. 
3. While the butternut squash roasts, fry the butter in a large pan with the finely chopped red chilli (optional). Add the risotto rice and wine and simmer on a low heat, stirring regularly. 
4. Once the wine has evaporated, add the stock one ladle at a time. Stir the rice until the stock has been used up over a period of 20-25 minutes. 
5. Once the squash is cooked, mash half of it into a puree and stir into the risotto with the sage and parmesan (add the cooked pancetta at this point if you wish).
6. Scatter with the remaining butternut squash cubes and serve.

Rosemary Corn Pudding - Testing

https://yogainternational.com/article/view/five-recipes-for-better-digestion/

1 - The first attempt wasn't great. The cornmeal was finer than I usually get (I hope I can find more like what I used to get) and I don't think it was fully cooked. I was hoping for creamy like the Cheesy Grits. I'll keep the recipe and try it again and see if just being more careful with timing can help.

2 c. cornmeal

2 Tbs. ghee (or clarified butter)

2 tsp. diced fresh rosemary leaves or 1 tsp. dried rosemary powder

1 tsp. crushed peppercorns

1 tsp. cumin seeds

1 tsp. salt

6 c. water

paprika, as garnish

1. In a dry skillet, roast the cornmeal over medium-low heat until it is fragrant. Pour into a bowl.
2. Now add the ghee and rosemary to the pan and heat on low until the rosemary smells fragrant. Then add the peppercorns, cumin, and salt. A minute later, add the cornmeal and stir it into the ghee mixture. Sauté on low heat for 5 minutes.
3. Then add the water, 1⁄4 cup at a time, while stirring the mixture into a smooth consistency. Cook on medium-low, covered, for another 15 minutes.
4. Garnish each serving with a sprinkle of paprika. Serves 6.

Khaman - Untested

https://www.vegrecipesofindia.com/khaman-dhokla-microwave-recipe/#wprm-recipe-container-134942

https://www.goya.in/blog/100-ways-to-eat-a-dhokla

For Khaman Batter

1.5 cups gram chickpea flour (besan), 180 grams

1 Tbsp (wheat or corn) semolina – optional

1 Tbsp sugar

1.5 inch ginger crushed to a fine paste in a mortar-pestle

1.5 tsps chopped green chillies crushed to a fine paste in a mortar-pestle

1/2 tsp turmeric powder

1/8 tsp asafoetida (hing)

1 Tbsp mild oil 

½ to ¾ tsp baking soda

1 tsp salt 

1.5 Tbsps lemon juice 

1 cup water or add as required

For Tempering mixture

2 Tbsps mild oil 

⅓ cup water

1 tsp mustard seeds

1 tsp cumin seeds

2 tsps sesame seeds

1 sprig curry leaves – about 10 to 12 curry leaves OR zest of 1 lime

1 tsp chopped green chilies (optional)

2 tsps sugar 

For Garnish

2 to 3 tablespoons chopped cilantro

 

Making Khaman Batter

1. Select a pan that will fit inside your steamer or pressure cooker. Grease the pan well with a few tsps of oil. 
2. Start heating the water in your steamer or pressure cooker so that it's boiling by the time the batter is ready.
3. Mix together the chickpea flour, turmeric, asafoetida, sugar and salt.
4. Add the lemon juice, ginger and chilli paste and the water.
5. NOTE: if the quality or freshness of the flour isn't great you may need to add water until you get the consistency of a heavy cream. If you go too liquid, no problem, just add a little more chickpea flour, 1 or 2 Tbsps at a time.
6. Add the semolina if using.
7. Mix until perfectly smooth and lump-free.
8. Put in a (large?) pot and bring to a boil.
9. This part needs to be done quickly. Stir in the baking soda and mix evenly. The batter would froth and become bubbly, so you have to be quick. 
10. Pour the batter into the greased pan.

Steaming Khaman 

1. Place the pan in a steamer or pressure cooker. The water should already be boiling or hot when you place the pan with the batter. 
2. NOTE: If using a pressure cooker, DO NOT use the vent weight/whistle but leave the steam vent open. Whichever cooking pot you use for steaming, put the lid on firmly.
3. Steam for 12 to 15 minutes on a medium to high heat.
4. To check the doneness, insert a toothpick and if it comes out clean, the khaman is done.
5. Allow the khaman to cool, then use a knife to remove it from the pan by sliding it between the sides of the pan and the cake. 
6. With a plate turn over onto the top of the cake, invert the pan. If greased well, the khaman will easily slide out. Slice and set aside.

Tempering mixture

1. In a small pan, heat oil.
2. Add mustard seeds and when they start to pop stir in the cumin seeds, curry leaves/lime zest and optional chopped green chilies. Allow to cook a few moments.
3. Add sesame seeds and allow to fry for a few moments; they should not brown.
4. As with any hot pot, carefully add the water, then mix in the sugar.
5. Stir and bring to a boil. Make sure that the sugar has dissolved in the water.
6. Pour this tempering mixture evenly on the steamed and sliced khaman.
7. Garnish with chopped cilantro.
8. Pairs well with any spicy or sweet Indian chutney or with sweet chai tea.

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.

Kale Saag Paneer - Untested

https://www.cookrepublic.com/kale-paneer/

500 g chopped kale

2 large onions, coarsely chopped

4 garlic cloves, smashed

1" knob of ginger, coarsely chopped

1 small green chili, chopped

1 cup water

1 Tbsp ghee, butter or oil

1 tsp cumin seeds

1 bay leaf

1 Tbsp ground cumin

½ tsp garam masala

¼ tsp red chilli powder

2 ½ tsps salt 

¼ cup heavy cream

500 g paneer, cubed

knob of butter and herbs, to serve

1. Steam the kale for approximately 8 minutes. Remove from heat and set aside to cool.
2. Prepare the onion, garlic, ginger and chili. Put these spices and the kale in a blender with the water and process until perfectly smooth. Set aside.
3. Heat the ghee in a sauté pan on medium. Add the cumin seeds and bay leaf. Fry for a few seconds until starting to sizzle and pop. 
4. Add the kale purée to the hot pan and reduce heat to low. Cook gently while occasionally stirring for approximately 10 minutes. 
5. Add ground cumin, garam masala, chilli powder and salt. Mix well and cook for another 10 minutes. If the sauce starts to feel a bit dry, add a ¼ cup water to loosen it. 
6. Add cream and paneer. Mix well. Cook for a further 3-4 minutes until cream is well incorporated and warmed through. Remove from heat.
7. Garnish with herbs. Serve hot with a knob of butter

Saag - Untested

For 2

2 cups fresh spinach

1 small onion, diced

3 whole garlic cloves, minced

2 tsp ground ginger

2 tsp coriander

½ tsp turmeric

a dash of cayenne pepper

1 tsp garam masala

For 20

20 Ounces Spinach

40 Ounces Small Onion

30 Each Garlic

1/3 Cups, 1 Tablespoons, 1 Teaspoons Ginger

1/3 Cups, 1 Tablespoons, 1 Teaspoons Coriander

1 Tablespoons, 2 Teaspoons Turmeric

3 Tablespoons, 1 Teaspoons Garam Masala

1 Teaspoons Cayenne

1. Saute onions in 1/4 (2 cups?) cup water over high heat until translucent. 
2. Add garlic, ginger & spices and saute 2 minutes more, adding more water if necessary to prevent sticking or burning. 
3. Add spinach, 1 cup (5 cups?) water and salt to taste. 
4. Reduce heat to low and simmer 10-15 minutes, or until the spinach is dark green and wilting. Remove from heat and allow to cool a little. Use a blender or processor to lightly puree greens. Stir in garam masala and serve.

La Flamiche au fromage à pâte molle - Test 1

http://www.produitsderegion.fr/magazine/recettes-regionales/la-flamiche-au-maroilles

ALSO LOOK AT

https://www.mamiecaillou.com/2020/10/la-fameuse-tarte-au-maroilles-du-nord.c-est-ch-ti-c-est-sympa-et-c-est-bon.html

http://www.unecuillereenbois.fr/recette-chti-la-flamiche-au-maroilles-au-robot-de-cuisine/

https://cuisine.voozenoo.fr/2021/11/24/tarte-au-maroilles-chti/

https://cuisine.journaldesfemmes.fr/recette/331941-tarte-au-maroilles

1 - What a discovery! It's a recipe from Nord-Pas-de-Calais and is a cheesy baked bread. The consistency of the bread is reminiscent of brioche. I don't know if this is how it's supposed to go but the cheese all melted in a pool and kind of became a sauce I spooned over the pieces when I cut up the bread. The original uses the local Maroilles cheese, I substituted with Cambozola. It strikes me more as a side dish than a main, but I served it with lots of roasted veg and it went down really well.

NOTE: there is one detail I can't remember. In the original recipe it has you put the dough aside to rise once, then spread in the baking pan and put in the oven immediately. I wonder if I didn't spread the dough immediately in the pie plate to rise and then just put the toppings on before baking. I've used the recipe's version first for my next try.

3 Tbsps milk

1 Tbsp sugar

1 tsp dry active yeast

250g flour 

2 eggs

2 Tbsps olive oil 

1 generous pinch of salt

200g thick crème fraiche 

250g of Maroilles or other soft cheese like Cambozola or Brie

Salt and pepper, to taste

Butter to grease the baking pan

For the dough

1. Warm the milk. In a small bowl mix the milk, sugar and yeast. Allow to rest and proof for 5-10 minutes
2. Meanwhile, put the flour in a large bowl and make a hollow in the middle.
3. Add the eggs, oil and salt. Mix until completely combined, then add the yeasty milk.
4. Knead until the dough forms a ball, about 10 minutes. If it's too wet, add a meagre sprinkle of flour at a time until you obtain a smooth, slightly tacky ball of dough.
5. Cover and set aside in a warm place for an hour or two.

For the filling

1. Preheat the oven to 400°F.
2. Grease a pie plate with butter and spread the dough in the pie plate from edge to edge.
3. Slice the cheese into 1/2" slices.
4. Evenly spread the crème fraiche over the dough, then layer on top with the slices of cheese.
5. Salt and pepper to taste.
6. Garnir la pâte de  épaisse.
7. Bake in the oven for 25-30 minutes.

DÉGUSTATION:

Pairs well with a crisp salad and/or roasted vegetables.