Donburi-inspired Barley with Mustard Greens, Shiitake & Egg - Untested

Serves 6

360 g Pearled barley

1.1 L of water

30 g Dried shiitake mushrooms

600 g Hot water, for soaking shiitake

450 g Mustard greens, roughly chopped

225 g Carrots, julienned

120 g Spring onions, sliced

6 Eggs (1 per person)

30 g Sesame oil

30 g Sesame seeds

22 g Fresh ginger, finely grated

45 g Tamari

22 g Apple cider vinegar

15 g Maple syrup

Cook the barley.

Rinse the barley and put it in a saucepan with 1,125 g water. Bring to a boil, reduce to a gentle simmer, cover and cook for about 30–35 minutes, until tender but still pleasantly chewy. Drain if necessary.

Soak the shiitake.

Soak the dried shiitake in 600 g hot water for 20–30 minutes. Lift them out, slice thinly and reserve the soaking liquid.

Make the dressing.

Combine 45 g tamari, 22 g apple cider vinegar, 15 g maple syrup and 15 g ginger. Add 45 g of the shiitake soaking liquid and stir.

Cook the vegetables.

Heat 30 g sesame oil in a large frying pan over medium-high heat. Add the carrots, shiitake, spring onions and remaining 7 g ginger. Cook for about 3 minutes.

Add the mustard greens and cook for another 2–3 minutes, until wilted but still slightly firm. Stir in 15 g sesame seeds.

Cook the eggs.

Fry six eggs to your preference. Soft yolks are particularly good here.

Assemble.

Divide the barley among six bowls. Top with the vegetables and an egg. Drizzle with the dressing and finish with the remaining 15 g sesame seeds.

For leftovers, reheat the barley and vegetables in a frying pan with a tiny splash of water, then put a freshly cooked egg on top. The fresh egg makes the leftover bowl feel like a new meal.

Alternatively:

Turn the leftover barley and vegetables into little pan-fried barley cakes, with the tamari-apple dressing alongside.

Pan-Fried Barley & Vegetable Cakes

Makes about 6–8 cakes

Ingredients

Ingredient Quantity

Leftover cooked barley and vegetables 500 g

Egg 1 large, about 50 g

Plain flour 20 g

Sesame seeds 10 g

Tamari 5 g (about 1 tsp)

Sesame oil 10 g (about 2 tsp)

Fresh ginger, finely grated 5 g

Optional: mustard greens, finely chopped 30–50 g

Instructions

Chop the leftovers.

If the vegetables are in large pieces, chop them fairly finely. You want a mixture that will hold together rather than a collection of large vegetable pieces.

Make the mixture.

Put the 500 g leftover barley and vegetables in a bowl. Add the egg, flour, sesame seeds, tamari and ginger. Mix thoroughly with your hands or a fork.

The mixture should be moist and cohesive but not sloppy. If it seems too wet, add another 5–10 g flour. If it seems dry and won't hold together, add a teaspoon of water.

Form the cakes.

Divide into 6–8 portions and press firmly into patties about 1.5 cm thick. Don't make them too thin; you want a crisp exterior and a soft, chewy centre.

Chill if you have time.

Put the cakes in the refrigerator for 20–30 minutes. This isn't essential, but it makes them considerably easier to turn in the pan.

Pan-fry.

Heat 10 g sesame oil in a stainless-steel frying pan over medium heat. Add the cakes, leaving room between them.

Cook for about 4–5 minutes per side, turning only once if you can. They should develop a good crust before you flip them.

Serve hot.

With the leftover dressing

The dressing from the original dish is perfect here. If you've kept some, drizzle a little over the cakes or serve it alongside for dipping.

I'd also be tempted to put a fried egg on top. That turns a few leftover barley cakes into a proper supper.

And one small practical point: don't try to make these too neat. Barley cakes are happiest when they're rustic and well-pressed. The little loose grains that crisp up around the edges are part of the pleasure.

Lentil & Barley Bowls with Grilled Chicken - Untested

https://www.lentils.org/foodservice/foodservice-recipes/asian-inspired-lentil-rice-bowl/

180 g Du Puy green lentils

150 g Pearled barley

900 g Water, for cooking

20 g Dried shiitake mushrooms

350 g Hot water, for soaking shiitake

180 g Carrots, julienned

150 g Daikon or young white turnip, julienned

150 g Cooked chickpeas

20 g Sesame oil

25 g Sesame seeds

10 g Fresh ginger, finely grated

10–12 g Dried dulse, crumbled

330 g Chicken breast

30 g Tamari

40 g Apple cider

15 g Maple syrup

20 g Apple cider vinegar

40 g Tahini

30–50 g Water, for tahini sauce

1. Soak the shiitake.
2. Put the dried shiitake in 350 g hot water and soak for 20–30 minutes. Lift them out, slice roughly, and reserve the soaking liquid. Strain it if necessary.
3. Cook the lentils and barley.
4. Rinse the lentils and barley. Put them in a pot with the 900 g water and the reserved shiitake soaking liquid. Bring to a boil, then reduce to a gentle simmer. Cook for about 30–35 minutes, until the lentils and barley are tender but not mushy. Drain any excess liquid.
5. Season the grains and lentils.
6. Stir together 40 g apple cider, 15 g maple syrup and 10 g apple cider vinegar. While the lentil-barley mixture is still warm, fold this through. Don't make it wet; we're looking for a lightly sweet, gently acidic seasoning.
7. Cook the vegetables.
8. Heat 20 g sesame oil in a large frying pan over medium-high heat. Add the carrots, daikon/turnip, sliced shiitake, chickpeas, ginger and sesame seeds. Stir-fry for about 4–5 minutes, until everything is hot but the vegetables still have some bite.
9. Make the tahini sauce.
10. Whisk together 40 g tahini, 30 g tamari, 10 g apple cider vinegar and 30–50 g water, adding the water gradually until you have a sauce that drizzles easily. Add a little more tamari or vinegar to taste.
11. Grill the chicken.
12. Cut the chicken into chunks and thread onto 6 skewers. Grill or barbecue until cooked through and nicely browned. Let rest briefly before serving.
13. Assemble.
14. Divide the warm lentil-barley mixture between 6 bowls. Add the vegetables and chickpeas. Sprinkle each bowl with some of the crumbled dulse and serve with a chicken skewer. Drizzle with the tahini sauce.

Canadian Hotpot - Untested

https://anyfeast.com/UK/recipe/solution-seeker/savory-lentil-and-shiitake-mushroom-hotpot?srsltid=AU7gw4Vjq3n9pbrcSLd7rrq6HczqqHH9pYoQ7BqorA7M3OuRG2QXbGlN

1 - We had a lovely Japanese WWOOFer come visit and it inspired me to look into Japanese cooking. I've shied away from Japanese food because I felt like the ingredients could not be reasonably produced by on Pender or environs. But I've started to explore substitutions.

250 g French green lentils

75 g Pearled barley

30 g Dried shiitake mushrooms

500 g Hot water (for soaking mushrooms)

100 g Carrots, diced

1 bunch (about 80 g) Spring onions, sliced

20 g Fresh ginger, grated

200 g Cooked chickpeas

120–150 g mustard greens

1 tbsp Sesame oil

2 tsp Whole coriander seeds, lightly crushed

2 tbsp (or to taste) Tamari

1 tbsp Apple cider vinegar

1 tsp Maple syrup

Additional water or vegetable stock 1–1.2 litres

1. Soak the dried shiitake in 500 g hot water for 20–30 minutes.
2. Lift them out, slice them, and save all of the soaking liquid. Strain it if there's any grit.
3. Heat 1 tbsp sesame oil over medium heat. Add the carrots, spring onions, grated ginger, and 2 tsp crushed coriander seeds. Cook for 3–4 minutes until fragrant.
4. Add the sliced shiitake, lentils, barley, chickpeas, the mushroom soaking liquid, and 1–1.2 litres additional water or stock.
5. Bring to a gentle boil, then reduce to a simmer. Cook for 35–40 minutes, until both the lentils and barley are tender.
6. Stir in the spinach and cook for 2 minutes.
7. Mix together 1 tbsp apple cider vinegar and 1 tsp maple syrup. Stir this into the pot, then add 2 tbsp tamari. Taste and add another teaspoon or two of tamari if you'd like it a little saltier.

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.

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## 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.