Roasted Chestnuts - Untested

https://www.facebook.com/reel/433046213077413

Soak chestnuts 1 to 2 hours in warm salt water, then dry.

Score an X on the rounded side.

Roast in a 425F oven for 20-25 minutes.

Peel while they're still warm - if you let them cool the peels become super brittle and even harder to remove.

Sticky Toffee Pudding - Untested

https://www.facebook.com/reel/616855167443472

Sticky Toffee Pudding with Ice Cream

Ingredients:

7-8 (185g) pitted medjool dates, roughly chopped

1 cup (220g) hot coffee

1/2 tsp baking soda

1 1/2 cups (195g) all-purpose flour

1/4 tsp salt

1 1/2 tsp baking powder

1/4 tsp ground cardamom( optional)

6 tbsp (85g) unsalted butter

3/4 cup (150g) dark brown sugar

2 eggs

1 tsp paste vanilla or 1 1/2 tsp vanilla extract

Toffee Sauce:

6 tbsp butter

1 cup dark brown sugar

2 tbsp corn syrup

1 tsp vanilla extract

1/4 tsp salt (adjust to taste)

1 cup heavy cream

Instructions:

1. In a small bowl, stir together dates, hot coffee, and baking soda. Mix and cover with a lid. Let sit for 5-10 minutes until cooled a bit.
2. Preheat the oven to 350F. 
3. Meanwhile, in a medium bowl, whisk together flour, salt, baking powder, and cardamom. In another bowl, cream together butter and dark brown sugar. Add the eggs in one at a time, mixing fully between each, and then the vanilla. Add the flour mixture into the egg mixture and combine using a wooden spoon. 
4. With a fork, mash the date mixture until it’s a rough paste (as in the IG Reel). Add the date mixture into the cake batter and combine.
5. Lightly grease a baking dish a 6x9 inch baking dish or a few ramekins. Pour the cake mixture into the prepared baking dish for 28-32 minutes, until a toothpick can be inserted in the middle and come out cleanly.
6. While the cake is baking, prepare the toffee sauce. In a medium saucepan over medium heat, stir together butter, dark brown sugar, and corn syrup. When it begins to bubble, add heavy cream and continue to cook while stirring for 2 to 3 minutes until it thickens. Remove from the heat and stir in vanilla and salt.
7. Remove the cake from the oven and let cool until just warm. Using a skewer, poke holes through the cake. Pour half of the toffee sauce over the top.
8. Serve the cake with ice cream and extra warm toffee sauce.
9. *If the toffee sauce cools too quickly, warm slightly in the microwave.

For the Vanilla Ice Cream:

1 cup (220g) cold milk

1/3 cup (70g) granulated sugar

2 1/2 cups (600g) cold heavy cream

1/2 can (196g) sweetened condensed milk

1 tsp vanilla extract or 1 vanilla bean

1. In a medium bowl, whisk together the milk and granulated sugar until the sugar is fully dissolved. Add the heavy cream, condensed milk, and extracts and whisk until fully combined. Chill the mixture in the refrigerator for at least 20-30 minutes before churning.
2. Pour the ice cream into an ice cream churner and churn for 30 minutes. Place into a container and keep in the freezer for at least 30 minutes before serving.

Crispy Roast Potatoes - Untested - To Frankenstein

https://www.facebook.com/reel/620149463675029

Peel and cut potatoes so that pieces are roughly the same size.

Boil them in salted water with the 2 whole garlic cloves until perfectly cooked, 10 to 20 minutes.

Meanwhile, finely chop some fresh rosemary and finely grate some lemon peel. Combine and chop super fine or process in a blender.

Heat 1/2? cup of fat in ???F oven.

Add the potatoes in a single layer and roast for ??minutes, turn occasionally to deeply brown on all sides.

Drain and dump into a bowl, sprinkle over the pulverized rosemary and lemon, add salt, and toss to distribute.

Sushi Restaurant Vinaigrette - Untested

https://www.facebook.com/reel/323548140149519

1 - This looks like it makes quite a lot!

3 cloves garlic, crushed

1/2 cup peeled ginger, rough chop

1 carrot (2oz/57g), rough chop

1 and 1/2 apples, peeled, cored, rough chop

1/4 onion (40g), rough chop

1/2 cup rice vinegar

1 Tbsp miso paste

2 Tbsps sugar

1 tsp toasted sesame oil

Toss it all in a blend and process until completely smooth

Marmalade - To Frankenstein - Untested

 https://www.facebook.com/reel/927465462772488

0 - This is a YouTube for marmalade that made me go 'hmmm', so I want to find marmalade recipes to beef up the starting point for the recipe.

You can use any citrus to make this. Also nice with a little diced candied ginger added.
Collect peels by freezing until you have enough. Cut the rinds finely into Julienne strips and then finely  dice them.
Boil for 10 minutes, change water and soak them for 6 hours to remove the bitterness.
Drain and transfer the peel into a saucepan.
Add sugar. Lemon juice and water simmer. Simmer over lowest heat for 1 hour or until the mixture thickens. 

Cambozola, mushroom and sage pasta - Untested

https://cookpad.com/ke/recipes/16908094-cambozola-mushroom-and-sage-pasta

3 servings

2 cups dry rotini

6-7 fresh whole sage leaves

6-7 large button mushrooms, sliced thin

2 cloves garlic, spliced thin

2/3 cup heavy cream

100 g cambozola cheese, cut into small cubes

Drop the pasta into a pot of boiling salted water.

Add a couple of tablespoons butter to a large pan on medium-high heat. Once melted, lay in the sage and let fry a couple of minutes until the sage leaves turn deep green and become crispy. Remove them to a paper-towel lined plate to drain.

Add the mushrooms to the pan. Fry for about 5 minutes until they begin to brown, then toss in the garlic. Continue frying for 1 minute until fragrant.

Lower the pan temperature to low and add the cream. Drop in the cheese, a few cubes at a time, stirring them into the sauce until they melt. Once all the cheese has been added, let simmer for 2 or 3 minutes until slightly thickened. Taste and add seasoning as required.

Transfer the cooked pasta to the pan and toss until well-coated with sauce. If you want a looser sauce (because it will thicken as it cools), add a splash of the pasta cooking water. Serve garnished with the sage leaves.

Cambozola Pasta - Testing

http://lamouffettegourmande.blogspot.com/2022/06/garlic-pasta-boiled-in-its-own-sauce.html

https://www.happyveggiekitchen.com/blue-brie-spinach-mac-and-cheese/

I'm Frankensteining two recipes, one of my own with a very similar one for a stovetop mac and cheese using Cambozola cheese. Would it make sense to have an option of popping it in the oven with a topping of breadcrumbs? The instructions have been combined but the ingredients list has not, my ingredients first, the Frankensteined recipe second.

1 - Ok, this was pretty good! I didn't have any greens to add so I'm keeping this in the testing phase. It is very, very rich, so I'm changing the portion size from 2 servings to 4 servings. I didn't add the greens (because it was raining and got dark before I made it and I didn't wanna). 

2 - I added the greens and increased the pasta by 4 oz. The former was a nice but not necessary addition, and the latter reduced the goo by too much.

Servings: 4
2 Tbsps (1oz/28gr) butter 
2 cloves garlic (8gr), minced 
1 cup mild broth such as chicken 
2 1/2 cups milk, or more, as needed 
2 cups (8 oz/200g) uncooked chunky pasta such as penne 
Salt and pepper, to taste
1 oz (28g) Parmesan cheese, grated, + 1 oz (28g) for garnishing 

170 g (6 oz) blue brie (cambozola), or a mix of brie and blue cheese, roughly chopped

2 handfuls fresh baby spinach or chard with the ribs removed
2 Tbsps. fresh parsley leaves, chopped 

1. Have your broth (or milk, not sure which I'll choose) at the ready to stop the browning of the garlic.
2. Melt the butter in a large skillet over medium heat. Just as the butter melts, put in the garlic. This next part is really quick, just a minute or so. Add the garlic and cook, stirring frequently, until fragrant and just starting to lightly brown.
3. Immediately stir in the broth, milk and pasta (OR just milk and pasta, depending on what I choose). Season with salt and pepper, to taste.
4. Bring to a boil and reduce to a simmer, stirring frequently, until the pasta is cooked through, about 18 to 20 minutes. You may need to add more milk depending on how thick your macaroni is.
5. Stir in the Cambozola. 
6. If the mixture is too thick, add more milk as needed until the desired consistency is obtained.
7. Finally, add the spinach or chard and stir in until just wilted. Serve immediately, garnished with parsley.
8. OPTION: To make a gratin, melt 2 Tbsps. of butter in a hot pan and mix in ¾ cups (75g) panko breadcrumbs, stirring until evenly combined, and sprinkle on top of the pasta. Set the oven to Broil and broil until breadcrumbs start to brown.