Spicy Sausage and Kale Pasta for 4 - Testing

I increased this recipe by about 1/4 for a slightly larger group.

15 oz hot Italian sausage

10 oz. kale leaves, massaged and thinly sliced

7 large garlic cloves, coarsely chopped

3 T olive oil

1/4 tsp. red pepper flakes (or to taste)

2 1/2 cups chicken stock

470 gr Rotini pasta (or use your favorite chunky pasta)

1/4 tsp salt

1/2 cup grated Parmesan cheese, plus more for serving

1. Heat olive oil in a large frying pan; squeeze sausage out of casings and crumble into the pan, cooking until the sausage is nicely browned. Turn the heat down.
2. Meanwhile, wash and massage the kale and cut into thin slices.
3. Add the garlic and hot pepper flakes and cook for about a minute, then add the kale. Cook until the kale is all wilted, stirring constantly to prevent garlic from browning.  Add the chicken stock and bring to a simmer, leaving the pan uncovered. This will increase the flavour by concentrating the liquid and further contributing to browning.
4. Now, start the water for the pasta and bring to a boil. The kale needs lots of time to soften while cooking. NOTE: Save 1/2 cup pasta cooking water, then drain pasta.
5. Add the cooked pasta to the sausage/kale mixture, adding as much pasta cooking water as you think you need for it to be moist enough.  Add the Parmesan cheese and serve hot, garnished with extra Parmesan cheese.

Sweet Braised Rutabaga - Test 3

https://app.ckbk.com/recipe/root08476c19s001r004/honey-braised-rutabagas

1 - Made this as a half-recipe and it turned out quite nicely. It was just enough for 3 people at a half recipe, so a full recipe would likely be suitable for 4-6 people. As in I could have had more, but there was just enough for the 3 of us. 

2 - It's wonderful how this dish continues to surprise people. Made it for a table of 6 and everyone really liked it. Introducing rutabaga to the world!

3 - It continues to amaze.

Serves 4-6 as a side dish.

3 Tbsps butter

2 lb/910 g rutabagas, ends trimmed, peeled, and cut into ¾-in/2-cm cubes

2 cups/480 ml. chicken stock

3 Tbsps honey

1 tsp salt

¼ tsp grated nutmeg

Freshly ground pepper

In a large sauté pan, melt the butter over medium-high heat and swirl to coat the pan bottom. 

Add the rutabagas, stock, honey, and salt and bring to a boil. 

Reduce the heat so the liquid just simmers; cover, and cook, stirring occasionally, until the rutabagas are fork-tender but not falling apart, about 20 minutes.

Uncover the pan, increase the heat to high, and boil the braising liquid, stirring occasionally, until it reduces to a syrup consistency and coats the rutabagas, about 10 minutes. 

Stir in the nutmeg and season with pepper.

Caramel Walnut Tart - Test 1

https://www.bbcgoodfood.com/recipes/walnut-caramel-tart

1 - This was an instant hit. It's best served the next day.

175g plain flour , plus extra for dusting

85g butter , cut into small cubes

50g caster sugar

1 egg yolk

For the filling

200g caster sugar

100g butter , cut into small pieces

200ml whipping or double cream

200g shelled walnut halves

1. Heat oven to 190C/170C fan/gas 5. Put the flour in a food processor with the butter and sugar, and mix until it forms fine breadcrumbs. Add the egg yolk and 1-2 tbsp cold water, and pulse to make a firm dough.
2. Have ready a 24cm tart tin. Briefly knead the pastry on a lightly floured surface, then roll out to a round about 5cm larger than your tin. Lift onto the tin with the help of your rolling pin, then press into the corners using your finger. Do not trim the pastry. Fill the pastry case with a round of baking parchment and baking beans. Chill for 10 mins. Blindbake for 10 mins, remove the paper and beans, then bake for 5 mins more.
3. To make the filling, put the sugar in a large pan with 3 tbsp cold water. Heat gently, stirring to dissolve the sugar. When the sugar is completely dissolved, increase heat and bubble until the syrup has turned a rich caramel colour. Remove from the heat and stir in the butter until it has dissolved, then stir in the cream. Return to the heat and boil hard, stirring until the sauce is thick enough to leave a gap on the base of the pan when you draw your spoon across it. Stir in the walnuts.
4. Fill the pastry case with the nut mixture, levelling it with a fork. Return to the oven for 8-10 mins until the filling is bubbling. Cool for 10 mins before removing carefully from the tin. Serve warm or cold. I prefer it served the next day.

Broccoli, Walnut Pasta - Testing

https://www.bbcgoodfood.com/recipes/broccoli-walnut-and-blue-cheese-pasta 

1 - A very good first try. I felt there was too much lemon juice - I couldn't taste the cheese and it was too acidic for me. Ben noted the creaminess of the cheese, and also couldn't taste it, but didn't find there was too much lemon. Next time, I will use less lemon.

200g penne pasta

250g broccoli florets

2 tbsp olive oil

handful chopped walnuts

100g blue cheese , such as dolcelatte, cubed

1 1/2 lemon, juiced

1. Cook penne; 4 mins before the end of cooking, throw in broccoli florets. 
2. Meanwhile, heat olive oil, add a handful chopped walnuts and fry gently for 1 min.
3. Drain the pasta, adding 4 Tbsps cooking water to the walnuts. 
4. Return the pasta to the pan, add the walnuts and creamy blue cheese. Gently stir on the heat, just to melt the cheese. 
5. Squeeze over lemon juice to serve.

Apple Walnut Bake - Testing

https://www.tasteofhome.com/recipes/walnut-apple-dessert/

1 - Very good, but I'm going to try it in a smaller baking dish for a thicker experience of the apple. Just from a 9x13" to a gratin dish to start.

8 cups sliced peeled apples (about 6 medium or 700 gr)

2-1/4 cups packed brown sugar, divided

2 teaspoons ground cinnamon

1 cup butter, softened

2 large eggs

2 cups all-purpose flour

1 cup finely chopped walnuts, divided

1. Place apples in a greased 13x9-in. gratin baking dish. Sprinkle with 1/4 cup brown sugar and cinnamon. 
2. In a bowl, cream butter and remaining brown sugar. Beat in eggs. 
3. Stir in flour and 1/2 cup walnuts. Spread over apples. Sprinkle with remaining walnuts.
4. Bake at 350° for 45-55 minutes or until the apples are tender. Serve warm, with ice cream if desired.

Yellow Turnip (definition)

Yellow Turnip is another name for rutabaga or swede.

Swede (definition)

Swedes are another name for rutabaga or yellow turnip.

Angel Food Cupcakes - Untested

https://bakingmischief.com/small-batch-angel-food-cupcakes/

2+3 Tbsps sugar divided

3 Tbsps (21g) cake flour

Pinch of salt

2 large egg whites at room temperature

1 1/2 tsp warm water

1/8 tsp vanilla extract or a couple drops of almond extract

1/4 tsp cream of tartar

Serve With

Whipped cream

Strawberries, blueberries, or blackberries

1. Preheat your oven to 350°F and line cupcake pan with 6 liners.
2. Into a medium bowl, sift together 2 tablespoons of the sugar, the flour, and salt.
3. In a medium bowl, combine remaining 3 tablespoons of the sugar, egg whites, water, vanilla, and cream of tartar and whisk until foamy. With a handheld electric mixer, beat on high until medium peaks form, 2 to 3 minutes--eggs should be white and glossy, and when the beaters are lifted straight up, peaks should stand on their own and curl over at the tip.
4. Sift 1/3 of the flour mixture over the top of the egg whites and use a silicone spatula to fold flour into the egg mixture until just incorporated. Repeat twice more, being careful not to overmix and deflate the eggs.
5. Fill your prepared cupcake cups about 80% of the way full and smooth tops (discard any extra). Bake for 17 to 20 minutes, until cupcakes have pulled away from the edges of the cupcake pan, are very lightly golden, and a toothpick inserted into the center of the cupcakes comes out clean.
6. Cupcakes can cool in the pan. If desired, once cooled, pipe a circle of whipped cream around the top of the cooled cupcake and fill with chopped fruit. Enjoy!
7. Notes
8. Approximate nutritional information is for cupcakes only. Does not include whipped cream or fruit. The cupcakes in the photos used about 2/3 cup whipped cream total and come in at just under 90 calories a piece.Preheat your oven to 350°F and line cupcake pan with 6 liners.
9. Into a medium bowl, sift together 2 tablespoons of the sugar, the flour, and salt.
10. In a medium bowl, combine remaining 3 tablespoons of the sugar, egg whites, water, vanilla, and cream of tartar and whisk until foamy. With a handheld electric mixer, beat on high until medium peaks form, 2 to 3 minutes--eggs should be white and glossy, and when the beaters are lifted straight up, peaks should stand on their own and curl over at the tip.
11. Sift 1/3 of the flour mixture over the top of the egg whites and use a silicone spatula to fold flour into the egg mixture until just incorporated. Repeat twice more, being careful not to overmix and deflate the eggs.
12. Fill your prepared cupcake cups about 80% of the way full and smooth tops (discard any extra). Bake for 17 to 20 minutes, until cupcakes have pulled away from the edges of the cupcake pan, are very lightly golden, and a toothpick inserted into the center of the cupcakes comes out clean.
13. Cupcakes can cool in the pan. If desired, once cooled, pipe a circle of whipped cream around the top of the cooled cupcake and fill with chopped fruit. Enjoy!
14. Notes
15. Approximate nutritional information is for cupcakes only. Does not include whipped cream or fruit. The cupcakes in the photos used about 2/3 cup whipped cream total and come in at just under 90 calories a piece.