Pasta with Tomato, Feta and Olives - Untested

https://www.gastronomos.gr/syntagh/gkogklies-me-ntomata-feta-kai-elies/61203/

Servings: 4

400 g. goglies (or sioufhitta or Cavatelli, Orecchiette, Casarecce or Gemelli)

2 cloves garlic, lightly crushed and peeled

600 g canned tomatoes, chopped, or 1,200 g Fresh ripe tomatoes, chopped, without skins and seeds

2 tsp brown sugar

120 g. pitted black olives, sliced

1/2 tsp. orange zest

200 g feta cheese, crumbled, mixed with 1 tbsp lemon juice and zest of 1/2 lemon the leaves from 8 sprigs fresh oregano or marjoram, finely chopped (or dried oregano if that's what you have)

6 Tbsps. olive oil + 1 Tbsp. for the olives 

salt, freshly ground pepper

1. In a bowl, mix the olives with the orange zest and 15 ml of olive oil. Set aside.
2. In a shallow and wide saucepan, heat 40 ml of olive oil over high heat and sauté the garlic for 30 seconds.
3. Add the tomatoes, sugar, salt and pepper and reduce the heat.
4. Simmer uncovered for about 15-20 minutes, stirring regularly, until the sauce thickens. Meanwhile, boil the pasta in plenty of salted water for 2 minutes less than the package instructions.
5. Transfer them directly to the sauce with a slotted spoon and mix well.
6. Remove from heat.
7. Pour half the feta cheese, half the oregano and half the olives into the pot and mix.
8. Serve, sprinkling with the remaining feta cheese, oregano and olives and pouring over the remaining 50 ml of olive oil.

Lentil & Feta Gratin - Testing

https://www.abc.net.au/news/2022-08-17/easy-baked-lentils-with-feta-and-dill/101336722#recipe

1 - First time making this, the original recipe wanted me to use cooked lentils. Looking at the recipe as I was making it, that seemed silly to pass up all the wonderful flavour from the other ingredients, which the lentils love. I haven't made the braised version, but I look forward to it. Already, in baking this first version, I've put the feta on top but there was too much liquid that while baking it has sunk under the liquid. No need to comment further on this version, the next version will already be so different.

The overall reaction to the dish however was very positive and tells me that it's definitely worthwhile making again.

⅓ cup extra virgin olive oil, plus more for drizzling

1 onion, finely diced

¼ tsp salt

2 large cloves garlic, crushed

3 fresh bay leaves (or four dried bay leaves)

120g carrot, peeled and finely diced

100g celery, finely diced

2 ½ Tbsps. tomato paste

225 g French lentils 

2½ cups broth, such as vegetable, chicken or beef

¼ cup creme fraiche

2 tsps. white wine vinegar

100g feta

Freshly cracked black pepper

A generous handful of fresh dill leaves, finely chopped

1. Preheat the oven to 350˚F (fan-forced).
2. In a medium-sized, heavy-based pot that can go both in the oven and on the stove with a lid, heat the oil over low heat. Add the onion and ¼ teaspoon salt and cook, stirring occasionally with a wooden spoon, for 5 minutes to soften.
3. Turn the heat to medium and add the garlic. 
4. Add the bay leaves. Fresh bay leaves will give a brighter, greener, more eucalyptus and pine. For the fresh leaves, tear an edge of each bay leaf to release their oils and add them to the pot. Dry bay leaves lend a warmer, woodier, more tea-like and herbal flavour, and they don't need tearing.
5. Cook until the garlic softens but does not brown (golden is ok).
6. Add the carrot, celery and ¼ teaspoon salt. Cook for 10 minutes, stirring occasionally, until the carrot and celery soften.
7. Add the tomato paste and cook for 1 minute, stirring continuously.
8. Stir in the dry lentils and toast them in the hot mixture of a minute or two.
9. Add the broth and bring to a boil.
10. Cover and transfer to the hot oven. Bake for 35–45 minutes.
11. When the lentils are tender and most of the liquid has been absorbed, stir in the crème fraîche and white wine vinegar.
12. Using the back of the wooden spoon, smooth the surface of the lentils until flat. Crumble over the feta, then top with freshly cracked black pepper and a drizzle of oil.
13. Place the lid on the pot and put in the oven for 15 minutes, then remove the lid and cook for a further 10 minutes.
14. Before serving, sprinkle over the dill. Leave the bay leaves in the pot when dishing up portions. Serve with a side of warm, crusty bread.

Carrot Cake - Testing

1 - Almost but no cigar. First, I got Aiden to do the conversion for me, which was perhaps a mistake since I didn't bother to verify the changes. The resulting cake was too fluffy and too cinnamon. I also only had pineapple tidbits, and didn't bother crushing them because I was pressed for time. Otherwise, it went well. I'll need to verify the ratio of ingredients for any future attempts. Then I will start to convert the tropical elements (coconut and pineapple) to local ones (pear? apple?)

190 g vegetable oil

1 teaspoon vanilla

3 eggs, but beat them together and weigh out ~144 g beaten egg

290 g sugar

192 g crushed pineapple

238 g shredded carrots

96 g coconut

61 g walnuts

304 g white flour

2½ teaspoons ground cinnamon

3½ teaspoons baking powder

¾ teaspoon salt

1. Place the oven rack in the middle position. Preheat the oven to 350°F (175°C).
2. Butter two 8-inch round cake tins and line the bottoms with parchment paper.
3. Whisk together the oil, vanilla, eggs, and sugar until perfectly combined.
4. Stir in the carrots, pineapple, coconut, and walnuts.
5. In a separate bowl, combine the flour, cinnamon, baking powder, and salt.
6. Fold the dry ingredients into the wet ingredients until no dry flour remains. Do not overmix.
7. Divide the batter evenly between the two prepared tins (about 900–930 g batter per tin).
8. Bake for 32–38 minutes, until the centre springs back lightly and a skewer comes out with only a few moist crumbs.
9. Cool in the tins for 15 minutes, then turn out onto a rack to cool completely before frosting.

Roasted Plum Tahini Brownies - Untested

Makes: 16 brownies (8" × 8" pan)

175 g Italian prune plums (about 5–6 medium plums), pitted and quartered

1 tsp maple syrup

½ tsp cinnamon

Pinch of salt

(600 g chocolate-tahini mixture)

196 g Raw tahini

120g honey + 120g maple syrup (to replace 162 g Brown rice syrup + 76 g Maple syrup)

43 g Unsweetened cocoa powder

89 g Unsweetened shredded coconut

13 g (about 1½ Tbsp) Flax seeds

12 g (about 1 Tbsp) Chia seeds

6.5 g (about 1½ tsp) Vanilla extract

1.6 g (about ¼ tsp) salt

3 eggs

60 g melted butter

70 g flour

1 tsp baking powder

50 g toasted walnuts or hazelnuts, roughly chopped (optional)

Flaky salt for finishing (optional)

To roast the plums, preheat the oven to 400°F (200°C).

Line a small baking tray with parchment.

Toss the plums with the maple syrup, cinnamon, and pinch of salt.

Arrange them cut-side up in a single layer.

Roast for 12–15 minutes until the juices are bubbling, the edges have begun to caramelize, the plums are soft but still hold their shape. Do not over-roast. You want soft wedges, not plum jam.

Let them cool completely.

Reduce the oven temperature to 350°F (175°C).

Butter and line an 8-inch square pan with parchment.

Warm the chocolate tahini mixture gently over very low heat for 2–3 minutes, stirring constantly, just until smooth and fragrant.

4. Whisk together the eggs and melted butter.

5. Stir the egg mixture into the tahini mixture until smooth.

6. Fold in the flour and baking powder until no dry flour remains.

7. Fold in the toasted nuts, if using.

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## 3. Add the plums

1. Spread about **two-thirds** of the brownie batter into the prepared pan.

2. Arrange the roasted plum pieces evenly over the batter.

3. Spoon the remaining batter over the plums and gently spread it to cover them.

4. Sprinkle a tiny pinch of flaky salt over the surface if desired.

---

## 4. Bake

Bake for **30–35 minutes** until:

* the top looks set and slightly crackled,

* the edges are firm,

* a skewer inserted near the centre comes out with **moist crumbs**, not wet batter.

Do not overbake.

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## 5. Cool

Allow the brownies to cool in the pan for **20–30 minutes** before lifting them out.

They become fudgier as they cool.

### Notes

* **Plums:** Italian prune plums are ideal because they hold their shape and have enough acidity to balance the tahini and maple syrup.

* **Roasting first:** Roasting concentrates the plum flavour and evaporates excess moisture so the brownies stay fudgy instead of soggy.

* **Storage:** Keeps 4–5 days in the refrigerator and freezes beautifully.

THE BASE

196 g Raw tahini

162 g Brown rice syrup

76 g Maple syrup

43 g Unsweetened cocoa powder

89 g Unsweetened shredded coconut

13 g (about 1½ Tbsp) Flax seeds

12 g (about 1 Tbsp) Chia seeds

6.5 g (about 1½ tsp) Vanilla extract

1.6 g (about ¼ tsp) Fine salt

Stir together the tahini, brown rice syrup, maple syrup, vanilla, and salt until smooth.

Mix together the cocoa powder, coconut, flax, and chia.

Fold the dry ingredients into the tahini mixture until a uniform scoopable dough forms.

Dijon Shallot Vinaigrette - Untested

For crisp green salads.

3 Tbsp olive oil
1 Tbsp red wine vinegar (or cider vinegar)
1 tsp Dijon mustard
1 small Griselle shallot, grated very finely.
Salt and plenty of black pepper.

Warm White Beans with Garlic & Fresh Herbs - Untested

1 can (19oz/540mL) white beans, rinsed and drained

2 Tbsps. olive oil

1 clove garlic, minced

3 Tbsps. finely chopped fresh herbs, such as parsley, basil, thyme, or a combination

OR 1½–2 Tbsp finely chopped fresh tarragon and 1–2 tsps. lemon juice 

Salt and freshly ground black pepper, to taste

1. Heat the olive oil in a skillet over low heat. Add the garlic and cook gently for about 1 minute, taking care not to let it brown.
2. Add the drained white beans and stir gently to coat them with the garlic and oil.
3. Cook over low heat for about 5 minutes, stirring occasionally, until the beans are warmed through. Season with salt and freshly ground black pepper to taste.
4. Remove from the heat and stir in the fresh herbs just before serving.

Leftover White Bean & Arugula Pasta Gratin - Untested

An attempt of a creation of my own to use up leftovers from 

For about 4 servings

4 cups leftover white bean, tomato and greens pasta (about 800g)

¼ cup (60g) water or chicken broth, plus more if needed

½ cup (50g) freshly grated Parmesan

1. Preheat the oven to 375°F/190°C.
2. Place the leftover pasta and sauce in a baking dish. Stir in the water or broth. If the pasta is particularly dry, add another tablespoon or two.
3. Sprinkle the Parmesan evenly over the pasta with a drizzle of olive oil over the surface. 
4. Bake uncovered for 30 minutes, until heated through and bubbling around the edges.
5. If desired, increase the oven temperature to 425°F/220°C for the last 5 minutes, or place briefly under the broiler, until the cheese is browned in spots.
6. Allow to rest for 5 minutes before serving.