Conversation Tart - Untested

 https://en.wikipedia.org/wiki/Conversation_tart

Hevva Cake - Untested

https://www.facebook.com/groups/6667644463319201/permalink/7171124162971226/

"Hevva cake, often called heavy cake, isn't heavy at all. It isn't a scone or a shortbread but it is both scone & shortbread adjacent. One constant about the cake is the diagonal scoring on top that symbolizes the fisherman's net."

350g flour

2 tsp baking powder

1tsp salt

150g room temp butter

100g sugar

250g dried fruit

4sp mixed spice (optional)

100ml milk

1. Heat oven to 325°F. 
2. Combine flour, baking powder, salt. 
3. Rub in butter. 
4. Stir in sugar, dried fruit, and mixed spice (optional).
5. Add milk. Bring together into a sticky dough. Add more milk if needed. 
6. Press into a brownie pan. Score the top with diagonal lines. 
7. Bake for 35 minutes. 
8. Sprinkle with sugar. Enjoy.

Daffodil Cake - Untested

Daffodil Cake

The light, airy texture of this cake depends on a properly beaten meringue. A mile high meringue is easily achievable with one easy step. Simply wipe your mixing bowl and beaters with a paper towel moistened with white vinegar before beating the egg whites. This will ensure that your bowl and beaters are free of any traces of fat. Fat residue jeopardizes your ability to whip the egg whites into a meringue with stiff, glossy peaks. You can read all about it in The Secret to Making Meringue.

6 large eggs

¼ teaspoon salt

½ teaspoon cream of tartar

¾ cup granulated sugar

1 teaspoon vanilla extract

½ cup All-purpose flour

2 Tablespoons warm water

½ cup granulated sugar

1 teaspoon vanilla extract

1 teaspoon baking powder

½ cup All-purpose flour

1. Preheat the oven to 350 degrees Fahrenheit. Position the oven rack in the bottom third of the oven.
2. Separate all six eggs, placing the egg whites in a large bowl that has been wiped clean with a paper towel moistened with white vinegar. Place the egg yolks in a medium bowl and set aside.
3. Add the salt to the egg whites and beat at medium-high speed using a hand mixer or stand mixer until foamy. Add the cream of tartar and continue to beat at high speed, adding the ¾ cup sugar a few Tablespoons at a time until the mixture forms stiff, glossy peaks. Set the meringue aside as you prepare the egg yolk mixture.
4. Add the warm water to the egg yolks and mix on medium speed using a whisk or mixer. Add ½ cup sugar, vanilla extract, baking powder, and flour. Mix until the batter is completely smooth.
5. Using a spatula, gently move a portion of the meringue away from the side of its mixing bowl.
6. Add the vanilla and ½ cup flour to the space created by moving the meringue. This step prevents the weight of the flour from deflating the airy meringue. Using the spatula, gently fold the meringue until the flour and vanilla extract are fully incorporated and the mixture is smooth.
7. Transfer two thirds of the meringue mixture to an ungreased angel food cake pan, spreading lightly if necessary to cover the bottom of the pan. Add the egg yolk mixture to the pan. There is no need to spread the yolk mixture or completely cover the meringue. Add the remaining meringue to the pan. Using a skewer or toothpick, lightly swirl the two batters by moving in a random pattern around the pan.
8. Transfer the pan to the preheated oven and bake for 35-40 minutes. When fully baked, a toothpick inserted into the center of the cake should come out with crumbs attached. Remove the pan from the oven and allow the cake to cool.
9. Once cool, run a sharp knife or small metal offset spatula around the outside of the pan to loosen the cake. Invert the cool cake onto a plate. Slice the cake into slices and serve plain or dressed with fresh berries and whipped cream.

Notes

To prevent batter from falling into the center tube as you are transferring the batter to the pan, place an overturned cupcake wrapper over the tube. Fill the pan, remove the wrapper, and bake as directed without letting any of the batter go to waste.

Lemon & Nettle Cake - Untested

Lemon cake link

(makes one 2lb loaf)

100g nettle (pick the top four to six leaves of the plant, they’re the most tender)

175g butter

150g caster sugar

3 eggs

Pinch of salt

225g plain flour

85g ground almonds

2 tsp baking powder

Zest of x2 lemons

Juice of x1 lemon

50ml milk

For the icing & decoration:

A couple of small blanched & dried nettle sprigs

1 egg white

50g caster sugar

A few dried lemon slices

Juice of half a lemon

150 – 250g icing sugar

1. Grease and line a 2lb loaf tin with baking parchment
2. Begin by blanching the nettle, bring a large saucepan filled with water to the boil & using gloves, add the nettles to pan & boil to 5 minutes
3. After 5 minutes, remove from the heat & rain the nettle before setting aside to cool
4. Once cool enough to handle, squeeze any excess water from the nettles
5. Take half of the nettles & roughly chop them before setting aside for later
6. With the remaining half of nettle, either place into the bowl of a food processor or use a hand blender to blits them into a vibrant green puree
7. In a large bowl, beat together the butter & sugar until pale & fluffy
8. Next, add the eggs to the bowl one at a time, beating with each addition
9. Sieve the flour, ground almonds, baking powder & salt into the bowl & mix until just combined
10. Add the lemon zest, lemon juice, pureed nettle & milk to the bowl & mix everything together until the batter turns a vibrant green colour & everything is well combined
11. Finally, add the reserved chopped nettle & fold this through the batter until evenly distributed
12. Pour the mixture into the prepared tin and bake in the oven at 180C for 50 minutes – 1 hour, until the centre springs back when pressed lightly or until a skewer inserted into the centre of the cake comes out cleanly when removed
13. Leave the cake to cool in its tin for 10 minutes before removing & allowing to cool fully on a cooling rack
14. To make the crystallised nettle, begin by laying out the nettle onto a piece of baking parchment
15. Next, using a small brush, brush both sides of the nettle with the egg white
16. Sprinkle over enough caster sugar to cover the nettle before carefully flipping over & repeating
17. Set the crystallised nettle aside to dry out for a couple of hours
18. To make the icing, simply combine the lemon juice with enough of the icing sugar to make a pourable but not too thin icing & drizzle over the cake
19. Place the decorations on top of the lemon & nettle cake whilst the icing is still wet

Ketchup - Untested

https://www.servedfromscratch.com/5-minute-homemade-ketchup/#recipe

10-12 oz. of tomato paste

1/8 to 1/3 cup of apple cider vinegar or white vinegar 

1 Tbsp. of sugar

1/2 tsp salt

1/4 tsp black pepper

1/2 tsp ground mustard

1/2 tsp dried oregano

1/2 tsp cayenne

1/2 tsp onion powder

1/2 tsp garlic powder

1/4 tsp celery salt

pinch ground all spice

1. In a large bowl add tomato paste.
2. Pour in vinegar and mix well.
3. Add the rest of ingredients and mix well.
4. Taste and add additional spices if desired.
5. Use as a side or condiment and store the rest in an airtight container in the fridge for a month.

Black Bread - Untested

From Sundays at Moosewood, pg 238-9

• I wonder if I can use this recipe to make the Commons Bread? Also, the Moosewood instructions are annoyingly exacting, and I will be simplifying them.

Yields 2 loaves

2 medium potatoes, quartered

---

3oz unsweetened chocolate

2 Tbsps. butter or veg oil

1/4 cup molasses (not blackstrap or treacle)

3 1/2 Tbsps. mild honey

2 tsps. caraway seeds

1/2 tsp cinnamon

1/2 tsp ground nutmeg

1/2 cup fresh brewed coffee

2 Tbsps. dry active yeast

1/2 cup warm water

1 tsp sugar

---

1 cup cornmeal

2 cups rye flour

2 cups whole wheat flour

2 cups white flour

1 Tbsp. salt

1 Tbsp. molasses combined with 1 Tbsp. water

1. Boil the potatoes until soft. Drain the potatoes, reserving a cup of potato water.
2. Mash the potatoes with a fork or masher to yield one cup.
3. In a small saucepan melt the chocolate and butter on low heat, stirring constantly. In a large bowl combine the melted chocolate with the mashed potatoes. Add the molasses, honey, caraway seeds, cinnamon, nutmeg, coffee, and the cup of reserved potato water. Mix thoroughly.
4. In a small bowl combine the yeast, warm water, and one tsp sugar. Set aside until the yeast bubbles, about 5 minutes.
5. Pour the activated yeast into the cooled potato mixture and combine. Add the cornmeal, rye flour, whole wheat flour, white flour and salt. Mix well. The dough will be somewhat lumpy. Turn the dough out onto a well-floured surface, cover it, and let it rest for 15 minutes. Meanwhile, clean, dry and butter or oil the large bowl.
6. Knead the dough for about 5 minutes, adding more white flour as necessary to prevent sticking. Form it into a ball, place it in the buttered bowl, and turn it to coat all sides. Cover and let rise until doubled in a warm, draft-free place for about 1 to 1.5 hours. Knead gently for one minute and let rise again until doubled, about 40 minutes. Form the dough into two round loaves and place them in buttered 9" round pie pans or on a large baking sheet. Cover them and let rise until almost doubled, about 1/2 hour.
7. Preheat the oven to 350F.
8. Brush the loaves with the molasses and water glaze. With a sharp knife, cut a shallow X in the top of each loaf. Bake for 45 minutes or until the bread sounds hollow when tapped on the bottom.
9. This bread is rich and moist. It is wonderful with sweet butter, a sharp cheese, or with souop.
10. VARIATION: If you would like a sweeter, dessert bread, just increase the honey or sugar by 1 Tbsp., add 1/4 cup currants, and omit the caraway seeds.

Torto Spinaci - Untested

https://kitchen-notebook.blogspot.com/2007/10/torta-di-spinaci-like-italian.html

Torto Spinaci Like an Italian Grandmother

Serves 6 as an appetizer of 4 as a main dish

you can have this on the table from start to finish in 40 minutes

For this recipe, if you cannot find this lovely cured pork belly called ventresca, go ahead and use streaky bacon, or if you do have an Italian imports shop in your neighborhood, get some pancetta and use that.

1 batch of basic savory crust, here's a recipe or use your own

3 ounces, about 100 grams, or 6 thin slices of of ventresca, pancetta, or bacon

1 shallot

1 pound or 500 grams of spinach

1 large bunch of garden arugula

2 tablespoons of white wine (see note)

salt and pepper

2 fresh eggs

3 fresh sage leaves

Very important note on the wine: Don't use it if you don't have a glass of white wine in your hand while you are cooking. It is as simple as that. I splashed a couple of tablespoons into the pot while I was cooking but would not have done so if I didn't have the wine in my hand. Please follow suit and don't go out of your way to find wine, pour wine, or open a bottle to prepare this recipe.

- Prepare your pastry dough in the manner you pefer or according to this recipe. Set it to rest.

- Rinse and dry your greens, both the spinach and arugula.

- Take three thin slices of whatever pork belly you have, and remove the strip of skin off one side, leaving the strip in once piece. Slice the three slices of belly perpendicular to the grain and make little matchsticks with them.

- mince the shallot

- heat a pan to hot, put the ventresca in, with the strips of skin, and lower the heat to medium low. Render the fat from the ventresca slowly, for about 5 minutes.

- remove the strips of skin, and add the minced shallot, and sweat it for about 3 more minutes.

- roll the spinach and the arugula into cigars and cut across them, making thin strips.

- raise the heat again to high.

- add the spinach and arugula all at once, and toss it with the shallot and the ventresca. Splash a little bit of wine from your glass into the pan and let it steam up into the greens. Add a little bit of salt as needed and a generous gind of black pepper. Keep tossing them and pushing them around until everything wilts considerably. Evaporate the liquid. Remove from heat.

- beat the two eggs, and reserve 1 tablespoon of the beaten egg for the end.

- divide the dough into 2/3 for the bottom, and 1/3 for the top.

- roll out the 2/3 sized part of the dough and line a small but deep baking dish.

- pile the spinach and arugula into it, don't worry if it mounds up above the top, spread it evenly in the dish, it should fill it completely.

- pour the eggs (except that one Tblsp. you have reserved) over the spinach, and tap it on the counter to make sure it flows down into the spinach and arugula.

- spread the remaining slices of ventresca over the top of the spinach.

- Roll out the 1/3 sized piece into a circle to cover and meet the edges of the tourte, so you can pinch it closed here and there.

- with a little knife, carve three holes in roughly the shape of sage leaves, and pop a leaf into each one. Place the dough you have removed wherever you think it will look nice on the top of the crust.

- brush the top with egg yolk.

- Cover lightly with foil, and bake at 190C / 375F for about 30-40 minutes, removing the foil after 15 minutes.

You can serve it hot or cold, it is very good either way. If you are a vegetarian, you can omit the meat.

Seed Crackers - Untested

https://kitchen-notebook.blogspot.com/2008/01/sesame-and-seed-crackers.html

1 cup of hard semolina flour

1 cup of organic whole wheat flour (I used T80, aka bise)

1/2 cup gomashio, which consists of ground grilled sesame and salt (You can find it at any shop that sells Japanese goods and also at the health shop, since it is a staple in macrobiotic diets)

1/2 cup mixed nuts and seeds like poppy, flax, sesame, sunflower, toasted quinoa, etc.

1 teaspoon finely ground sea salt

to this, add:

3/4 cup of water, adding as much as 1/4 cup depending on the texture of the dough.

1. Depending on your source for the flours, you may need to adjust the ingredients for moisture content. Just remember that it's the semolina flour that gives these crackers that wonderful crunch, and never overshadows the flavor of your additions. If you have to add dry ingredients, add more hard semolina flour and not the ww flour.
2. The pasta roller really is the best way to get nice thin crisp crackers. The one main rule, when making crackers, is to knead the heck out of the dough, just like when you make pasta. The dough has to be kneaded so long that the gluten fibers in the wheat coil around one another and get so entangled that it becomes stretchy and pliable and won't split when flattened through the press. I used to do this quite well in the moulinex food processor using the plastic dough blade, and now just use the dough hook with the Kitchenaid. The dough will stiffen and resist, and then, all at once, it will suddenly give way and soften up. When do you know it's done? It's done when the dough is warm, not sticky to the touch, and when you pinch it, it flattens out between two fingers and won't split at the edges. Let the dough rest for a good half an hour before rolling through the pasta roller.
3. Although there's something about perfect square crackers that used to really float my boat, I love Heidi's method of sending the little morsels through and creating elongated oval crackers. To do this, cut the dough into pieces about the size of walnuts or robin's eggs & send them through starting with the widest setting and getting progressively thinner until they're the thickness you like. Once you've got a nice size, you'll get into a rhythm and they'll be done in no time.
4. Today, I tried adding more seeds to the finished crackers, but found that they didn't stick unless I rolled the added seeds one more time through the press. It worked pretty well. Next time I won't use sunflower seeds because they got caught in the pasta press from time to time.
5. Bake them for 8 to 10 minutes at 400F/200C. They should be brown around the edges when they're done.
6. I find that these crackers have so much toasty goodness in the form of the natural oils from the seeds that I don't need to add any oil. In the past I have added herbs, cheese, spice mixes like assorted peppercorns, directly to the dough. Anything that tastes good toasted is good toasted in crackers.

Tarte aux pommes de Courmayeur à la farine jaune - Testing

From Madeline Kammans' Savoie, pg 366

1 - The Granny Smith apples didn't "start to collapse into the pastry" and the pastry started to get too browned. Also, the pastry split on one side during the baking, and I didn't try to patch it. I poured in the custard and it filled the shell past the split and poured under the shell so that it baked between the pie shell and the pie plate. As for the corn flour, I think it's to give the pastry more of a shortbread texture, more tender. It's a good pastry recipe!

In general the pie was a success but wasn't at the same time. The apples didn't collapse but remained firm and against the soft custard were not interesting but a distraction. And there was a little something that didn't see quite right, possible the brandy, but could also have been the buckwheat honey - using a milder honey might work better.

For the Pastry:

1/2 cup (4oz/114gr) butter plus 1 Tbsp.

1/4 cup sugar

Pinch of salt

1 egg

1 Tbsp marc/brandy

1/2 cup superfine corn flour

1 1/2 cups flour

For the Filling:

2 Tbsps. (28g) butter

8 apples (680g?), pref Gravenstein, Rome Beauty or Cortland (Subst. Granny Smith), peeled, cored and cut into 1/4" thick slices

1 egg

1 egg yolk

1 cup heavy cream

3 Tbsps. (63g) honey

2-3 Tbsps. marc/brandy

Pinch of salt

1. Prepare the pastry as described on page 365 using 1/2 cup butter.
2. Butter a 10" springform cake pan with the Tbsp of butter. Roll the pastry between the layers of plastic into a 1/6" thick circle that fits into the pan. Remove the top layer of plastic and invert the pastry into the pan. With the plastic still on, fit the pastry well into the pan. Remove the plastic and build a small edge. If you have too much pastry, make a few cookies with the remainder. Should the pastry stick to the plastic, your dough is too warm; put the pan in the refrigerator for a few minutes.
3. To prepare the filling; heat the butter in a large skillet. 
4. Sauté the apples just a few minutes in the hot butter, cool them completely and transfer to the pastry. 
5. Bake in a preheated 350F oven approximately 1 hour and 15 minutes, until the apples are deeply cooked and start collapsing into the pastry. 
6. Beat the egg, egg yolk, heavy cream, and honey, dilute with the marc/brandy, and slowly pour over the apples, forcing the custard to flow between the apples with the tip of a parer. 
7. Finish baking until the custard is set, or another 15 to 20 minutes. Cool and serve the same day. Should you have access to true unpasteurized creme fraiche, not the fabricated product, serve a dish of it with the pie. Cappuccino is in order.

Matafans - Testing

This is a bunch of Matafan recipes. They are pancakes from the Loire in France, and like pancakes appear to have endless variations. I'm saving a bunch of them here to try them, maybe get a better sense of the basics to make my own combinations or adopt some of the following.

https://www.susanmckennagrant.com/2013/12/04/hunger-killers-matefaim-from-the-haut-jura/

https://www.theramblingepicure.com/what-to-eat-in-france-matafans/

1 - This was very good! I used the 1/2 cup measure to dole out the batter in the hot pan. The potato seems to make it a savory pancake, it was very good with red pepper jelly, grated gruyere and yogurt topping.

https://kitchen-notebook.blogspot.com/2010/02/le-matafan-french-savoyard-staple.html

½ cup flour

2 cold potatoes which have been steamed or boiled in their skins

½ tsp. salt

½ cup warm water

6 eggs, separated

2 Tbs. bacon fat or melted butter

1. About the warm water: Mme Kamman says that the use of warm water is a Savoyard grandmother’s trick to make the matafans fluffier. 
2. Peel the skins off the potatoes. 
3. In a large bowl mash the potatoes into the flour (hands? Masher? fork? what works best?). A few potato lumps are ok. 
4. Dissolve the salt into the warm water. 
5. Add the salted water, the 6 egg yolks, and the bacon fat to the flour potato mixture. Mix it well into a batter with a spoon or a whisk.
6. Beat the 6 egg whites until stiff peaks form. Fold the egg whites into the initial batter, lightly turning it together just until incorporated, don’t stir too much or the egg whites will deflate and you will defeat the purpose of having whipped them.
7. Put a cast iron crepe pan or griddle onto a hot stove and melt a couple of teaspoons of butter on it. Cook the matafans on the stovetop as you would a pancake, flipping them over with a spatula once the underside turns brown. 
8. Transfer the cooked cakes to a 300F oven. This treatment makes the edges take on a delightful crisp texture.
9. Serve with an array of savory things, tuck into them by folding the cake over, like bacon or gruyere. 
10. Or sweet like jelly or maple syrup.

Oshinko (pickled daikon) - Untested

pg 409 Sundays at Moosewood

When I worked at the Wheat Berry someone would make this pickled daikon I used to really like. I've thought about them over the years and would really like to make something similar with ingredients that are from here. I can grow daikon no problem, we have kombu or similar just in the water off this island, but it's the rice stuff, the mirin and rice vinegar that I'd like to replace. From what I've found the most likely substitute for the rice vinegar is apple cider vinegar but it says apple cider vinegar is a stronger taste, so maybe a little less? The substitute for mirin is white wine at a 1:1 ratio, and for every Tbsp of white wine, 1/2 tsp of sugar.  Here are a bunch of other recipes to try:

https://www.tyrantfarms.com/how-to-make-pickled-daikon-radishes-lacto-fermented/

https://www.realfoodinafastworld.com/single-post/2017/04/25/lacto-fermented-daikon-radishes

https://allwaysdelicious.com/japanese-pickled-daikon-radish/#recipe

https://wordenfarmtotable.com/2017/04/04/takuan-style-pickled-daikon-radish-with-turmeric/

2/3 medium daikon (6" approx)

3/4 tsp salt

1/2 cup water

2" square piece of hydrated kombu

1/4 cup finely chopped ginger

2 1/2Tbsps. tamari sauce

2 Tbsps. mirin (or white wine?)

1/2 tsp red pepper flakes

red bell pepper strips

Peel the daikon and cut it into 1/4" slices. 

P{lace it in a deep, flat-bottomed bowl or pan. Sprinkle the salt evenly ober the daikon and then squeeze the daikon pieves with your hands. Add 1/2 cup fo wateter. Place a flat-bottomed dish or [an, such as a cake pan, that can be set on top fot daikon wthin the rim of the bowl. Put a weight (a brikc or two, a havy can, or stack of plates) on top of the cover and let it stand for 3 hours. 

Cut the Kombuy into 1/8" strips with kitchen sissors. Set aside.

In a small saucepan, combine the ginger, soy sauce, and mirin and bring to a boil on medium heatr. Once it comes to a boil, remove it from heat and let it cool.

Drain the daikon and then rinse so that any salt that has not been absorbed is removed. Wash the bowl.

Return the daikon to the clean bowl and mix in the kombu and red pepper flakes. Pour the ginger sauce over the dikon and replae the pan and weight. Let it stand in a cool place for 6 to 24 hours. It's hard to predict how soon the pickles will be ready, so after 6 hours, stir and taste them every couple of hourse until you think they staste spicy and flavorful. Then rinse the daikon to remove the kinger, kombu and pepper flakes.

Garnish with strips of raw red pepper and sprinkle with soy sauce if desired. Store in a tight covered container in refrigerator. Oshinko will keep for a week refrigerated in a tighty sealed container

Incavolata (Bean and Kale Soup) - Testing

pg 344, Sundays at Moosewood

1 - Years and years ago, when I got this book as a Christmas gift from my parents, I seem to remember often making this soup. I think I used to make it but not use the parmesan cheese because there was already something reminiscent of that flavour in the soup itself. I look forward to making it again!

2 - The kale wasn't very popular in this recipe. To be fair, the recipe requests not just any old kale but dinosaur kale. The base is good, and I'd like to try it with other greens. Below there is also a link to an incavolata recipe that is much more complex. I could draw elements from it to try. TRY THIS OR PARTS OF IT

2.5 - With the last of the leftovers for attempt 2. I browned some lardons and then carrot, onion and celery seed (could use celery stalks) to add to the soup. I made a huge difference. Ergo, adopting elements of the link above, which could be sausage instead of bacon, would make this a perfectly serviceable soup.

1 Tbsp olive oil

? bacon or sausage?

4 garlic cloves, minced

? onion, ? carrot, ? celery or a pinch of celery seed

2lbs 5oz cooked cannellini or cranberry beans (from 1lb dried)

4-5 cups bean water, vegetable stock or water

(parmesan rind?)

2 heaping Tbsps. tomato paste

6 fresh sage leaves (1/2 tsp dried)

pepper

8oz kale (4 cups chopped)

1/2 cup cornmeal

2 Tbsps. lemon juice

Parmesan cheese

1. In a soup pot brown the meat with a little oil. Add the mirepoix and cook until browning occurs. Sauté the garlic until it starts to soften but before it browns. 
2. Add about half of the cooked beans and part of the water or stock to the pot. (what about adding parmesan rind to steep?)
3. Puree the rest of the beans and stock in a blender or food processor along with the tomato paste and sage.
4. Stir the pureed beans into the soup. Add salt and pepper to taste.
5. Remove the kale stems, coarsely chop the leaves and very finely chop the stems. Mix it into the soup and simmer for at least half an hour, until tender. 
6. Mix the cornmeal with the lemon juice and enough water to make one cup. Pour this paste slowly into the simmering soup, stirring constantly to prevent lumps. 
7. Simmer the soup for another 10 to 15 minutes. Keep a sharp eye out because it can easily scorch; stir occasionally or use a heat diffuser.
8. Serve immediately, topped with parmesan.

Stoved Howtowdie with Drappit Eggs - Untested

 (FRANKENSTEIN)

a 2lb chicken

salt and pepper

STUFFING

1 to 2 onions, minced

1 to 2 garlic cloves, minced

butter

2 1/4 cups fresh bread crumbs

Lots of fresh green herbs, chopped

4 Tbsps. butter

1/2lb shallots, chopped

1 bouquet garni

1/2 tsp dried rosemary

2 cups chicken stock

4 eggs

1. Season the chicken inside and out.
2. Make the stuffing by softening the onions and garlic in butter, then adding the bread crumbs and herbs and frying gently until golden.
3. Stuff the chicken.
4. Melt the butter in a Dutch oven and brown the chicken all over. 
5. Add the shallots, bouquet garni, and rosemary. 
6. Pour the stock over. Cover tightly and simmer for 1 hour until the chicken is tender. Remove the chicken from the stock and keep warm.
7. Ladle some of the cooking liquid into another pan and poach the eggs in this. The rest of the stock can be used to make soup.
8. To serve, place flattened balls of kale or spinach on a flat serving dish. Place the poached eggs on top of these and put the chicken in the center.

Liqueur de fraises (Strawberry liqueur) - Untested

From a book but I lost the title: (also see https://www.1001cocktails.com/recettes/recette_liqueur-de-fraises_357802.aspx)

250g (9oz) ripe strawberries

1 litre/1 3/4 pints rosé wine

225g/8oz castor sugar

300ml(1/2 pint) alcohol 80%

Pick over the fruit, r...

in a large earthenw...

cover and leave to i...

wine and fruit int...

pan, stir in the sug...

and stirring const...

enough to finish d...

allow to approach...

Allow to cool...

fine sieve, then f...

paper, add the...

Cork tightly an...

at least 2 month...

1. Pour deux bouteilles. Faire chauffer le vin à feu doux. A ébullition, l'arrêter et verser sur les fraises entières. Couvrir d'un torchon et laisser reposer 48 heures. Filtrer le jus à l'aide d'un torchon, pour cela, verser le tout sur un torchon au dessus d'un saladier, puis presser le torchon de façon à sortir le jus des fraises. Mettre à chauffer le jus et quand il arrive à ébullition, verser le sucre dedans et éteindre le feu puis remuer pour dissoudre le sucre. Ensuite, porter à ébullition l'eau de vie (de façon à lui enlever son goût, si possible prendre de l'eau de vie jeune) pendant 30 secondes. Verser l'eau de vie dans le mélange jus-sucre et remuer de temps en temps pour refroidir. Mettre en bouteilles.

Pottage Basics - Testing

https://thewellplatedlife.net/writings/2018/1/11/pottage-and-dark-rye

This is just a guideline, our forebears just used what they had and didn't worry about exact quantities. I used dry mushrooms because I didn't have any fresh on hand. Any substantial changes I've capitalized.

1 - This worked really well. I used Italian sausage and dried morrels and pinhead oats, and it may require more grain, but I can't remember how much I put in. Next time I will try it with the full 1 cup. Also good on the second day.

2 - Still worked nicely. I don't know if I did this last time but I cooked the veg to brown them before putting them in the pottage. I'm just going to have this as a slow-cooker recipe, first, then add details at the end for stovetop. Oh, and more grain was the right move!

7oz/200g dry beans of your choice 

8 cups stock (chicken, beef, or vegetable)

1 Tbsp. vegetable or herb oil

1 cup (5oz/142g) peeled, diced carrots

1 cup (5oz/142g) peeled, diced parsnips

1 cup (5½oz/156g) diced onions

1 cup (5oz/142g) peeled, diced rutabaga or turnip

1 cup (2¾oz/78g) sliced mushrooms

1 cup (3¼oz/92g) leeks, rinsed and diced

1 cup (3½oz/92g) diced cabbage

1 bay leaf

½ tsp ground sage

1 tsp fresh or ½ tsp dried thyme

½ tsp finely chopped rosemary, fresh preferred

1 Tbsp. fresh or 1 tsp dried parsley

1 cup rolled oats, quick-cooking barley, or farro (USED PINHEAD OATS)

½ to 1 lb/227 to 454g meat, sausage, or vegetable protein of your choice

salt and pepper to taste

1. Put the broth and dry beans in the slow cooker and cook on High for 2 hours.
2. Meanwhile 'sweat' the vegetables, which is done by cooking them with the lid on is called "sweating" them, stirring occasional so they also sauté. This is meant to release and concentrates flavor.
3. To 'sweat' the veg, place a large kettle over medium heat. 
4. Add the oil, carrots, parsnips, onions, and rutabaga or turnips. 
5. Give the pot a good dose of salt and pepper (salting at the beginning of cooking will mean you need less later on; it helps to build the flavor in the pot). 
6. Cook, covered, for 7 to 10 minutes, stirring occasionally. 
7. Once the harder vegetables have softened some, add the mushrooms, leeks, and cabbage and cook for another 2 minutes. 
8. Take about a cup of the slow cooker liquid and add it to the pot, stirring to loosen any browned bits or fond at the bottom of the pot, then pour all of the contents of the pot into the slow cooker. 
9. Add the stock, bay leaves, and herbs and set the cooker on Low and cook for another 2 to 4 hours. Add the meat, oats or other grain, and cook for another 30 minutes, replenishing the liquid with more stock or water as needed. Taste and adjust the seasoning as needed. 
10. If the mixture is a little "flat", try adding a teaspoon of cider vinegar. Most soups need acid instead of more salt.
11. Ladle into warmed bowls or bread bowls; garnish with chopped fresh herbs.

Yield: 3 quarts, eight 12-ounce servings.

 

1 cup (5oz/142g) (INCREASED TO 7oz/200g dry) drained, rinsed canned/cooked beans or diced green beans (DRY BEANS IF SLOW COOKING)

veggie still life 1300.jpg

Good to know: low and slow

This is a good candidate for a slow cooker meal; consider steel-cut oats in that case, because they'll hold well for a long simmer — cook on low for 4 to 6 hours. Other grains you could reach for include farro and barley. They'll hold up over the long simmering time.

Oat Spiced Apple Cake - Untested

from The Scottish Oats Bible by Nichola Fletcher

Makes 2 cakes

2 Tbsps. sugar

4 apples

6oz/175g oat flour

6oz/175g butter, cut into chunks

6oz/175g brown sugar

Zest of 1 orange

4 eggs

3 tsps. baking powder

2 tsps. ground cinnamon

1/2 tsp ground cloves

1 tsp ground nutmeg

2 tsp ground ginger

1. Preheat the oven to 350F.
2. Line the base of a 8" cake tin, and butter it all over. 
3. Scatter the caster sugar over the bottom of the tins.
4. Peel, core and slice the apples and lay them on the base of the tins, making a pattern with them if you wish.
5. If using rolled oats instead of oat flour, blitz them in the small bowl of a food processor until it is the consistency of the wholewheat flour.
6. Beat the butter and sugar together until pale and creamy, then beat in the orange zest and eggs. Mix the baking powder and all the spices into the oat flour and add half of this into the butter/sugar mixture. Mix briefly, then add the rest and mix until smooth. Pour the mixture over the sliced apples in the tin and bake for 30-35 minutes, or until the cake begins to shrink from the side of the tin and a skewer comes out clean. Leave it for a few minutes before turning it out onto a plate.

Yeasted Oatmeal Pancakes (galettes) with sausage - untested

from The Scottish Oats Bible by Nichola Fletcher

and https://www.justapinch.com/recipes/main-course/pork/creamy-ham-peas-over-spuds.html for the ham

6 servings

For the pancakes

3oz/75g oat flour

3oz/75g flour

1 1/4 tsp (1/2 of 7g sachet) quick yeast?

1 tsp salt

175ml hot water

175ml milk

Filling

3 Arbroath smokies (what is a suitable alternative. Bacon? Ham?)

• So, Arbroath smokies each weigh from 350-500g each, so 12oz to 1lb 10oz! That's a lot! That's like up to 4lbs 8oz!!! So, no. Not that much. In looking at other recipes, 1 cup of dairy for 1 cup of diced ham seems good.

2 med onions, chopped

1 1/2 Tbsp flour

150ml (3/4 cup) milk

1/2 tsp ground mace or nutmeg

50ml (1/4 cup) cream

Chopped parsley

Handful of peas

1. Mix the flours, yeast and salt. 
2. Mix the hot water with the milk, and add to the flour gradually, stirring well so there are no lumps. Cover and leave in a warm place for an hour until bubbly (GET THE INSTRUCTIONS FOR THE STAFFORDSHIRE OATCAKES).
3. Heat a 12" skillet or heavy frying pan, brush with butter and pour in a scant ladleful of the batter, swirling it round quickly to coat the whole pan thinly.
4. If the mixture is too thick to do this, add some milk to the mixture. Once the sides start to curl, turn the pancake over using a spatula - they are a bit fragile - and cook the other side. Remove and keep warm. Repeat with the rest to make 6 large pancakes.
5. Discard the skin and bones of the Arbroath smokies. Briefly cook the smoked fish. (This might be just with bacon, but maybe ham would be better to replace the flaked smoked fish in the cream sauce). 
6. Gently cook the onions in a little butter until cooked but not brown. Stir in the flour, then gradually add the milk, stirring to avoid lumps until thick and creamy, then add the flaked fish, cream, parsley and peas. Cook for another few minutes until the peas are just cooked. Divide the mixture between the pancakes, roll them up and serve with mashed potatoes.

Clotted Cream - Untested

https://www.facebook.com/reel/2081741572241114

I checked with other recipes and they all seemed to say to make it on the stovetop. This version from a Facebook Reel looks way easier, just throw it in the oven over night at the lowest temperature and take it out the next day. But it looks like the cream needs to be cultured somehow, so I likely have to culture it with buttermilk before putting it in the oven. Meh, I'll try it without first, just to see, just to try and keep it simple.

I did note that some of these other recipes add butter. https://www.talesfromthekitchenshed.com/2020/08/homemade-clotted-cream/#recipe

1L whipping cream

(maybe buttermilk)

1. (may have to culture the cream first, as in the Crème Fraiche recipe but probably only for 24 hours).
2. Heat on oven to 170F.
3. Pour cream in oven-ready dish.
4. Heat cream in warm oven overnight/12 hours? 

Pets de soeurs - Testing

1 - I kind of made this up but I think it's actually a thing already. It's just using leftover pie dough which I've been trying to figure out for years.

2 - I made it again and it browned very well. But I was kind of non-plussed. Argh. I may have to leave the swirls even more open to allow for more puffing. I really want more pie crust flavor, and this was more dough-y than I would like. Bears studying actual pets de soeurs recipes.

3 - Had a bit of savory pie dough left over and tried this again. When I put the dough in the pan I left quite a gap in each turn of the dough and it swelled nicely and was wonderfully crispy. And I want to try to make the gap a bit wider. Oh, I also sprinkled more brown sugar over top, which mostly fell in the gaps, but it also means I can add a bit more sugar.

1 cup (150g) flour

¼ tsp salt

1 Tbsp sugar

½ cup (4oz/114gr) cold butter, cut into small pieces (1/8")

1 egg yolk

1⁄2 tsp vanilla

1 Tbsp + cold water

Brown sugar

1. Put the flour, salt, and sugar in a large bowl. Add the butter pieces and pinch with your fingers. Pea sized pieces of butter is good.
2. Make a well in the middle, and add egg yolk, the vanilla and the water. Work into the flour to create dough. Do not over-mix. The bits of butter are what help the crust become crisp and flaky.
3. Pat into a thick disk, and refrigerate for about 15 minutes.
4. Roll out the dough to about 2⁄3 of the usual size, fold in, reform into a ball and roll out again. You can do this one more time if you want to. Chill another 15 minutes. 
5. Cut the dough into ??? pieces of about ???grams and with your hands roll into a cylinder. With a rolling pin roll out to flatten, folding in the edges as you go along to have a roughly even rectangle of 1/8" thick dough about ???" long and ???" wide. Cut the ends straight.
6. Sprinkle ??? brown sugar along the middle. Moisten the ends with a bit of water. Fold the dough lengthwise, over the sugar, and pinch the ends. The lengthwise seam does not need to be sealed, but the ends do to reduce melted sugar escape.
7. Loosely roll the dough as if it were a tiny cinnamon bun. Do not press in, do not roll tightly. When you set the biscuit on a cookie sheet, loosen the roll so that you can see the bottom of the cookie sheet between the layers. As the cookie cooks, it will have room to puff up and naturally seal into a whole. 
8. While the biscuit cool in the refrigerator, heat the oven to 400°F and bake for 25minutes???.

Farcettes de poirée (Stuffed Swiss Chard Leaves) - Testing

From Madeleine Kamans pg 268

1 - Where was all the flavor promised by the amazing smell of the potato mixture? Does it just need more seasoning?

Makes 20-30 rolls

Preparation time ?

4 large potatoes of similar size

1 1/2 Tbsp oil

? large Swiss chard leaves (a large heart? Does that mean a whole plant?)

Juice of 1 lemon

4+2 Tbsps. flour

2 onions (12oz/340g) finely diced

2 Tbsps.+2 Tbsps.+ more butter, as needed

Salt

Pepper

1 clove garlic, minced

Nutmeg

4oz chèvre cheese

Fruit compote of choice

1. Preheat the oven to 425˚F. Prick the clean potatoes all over with a fork.
2. Rub the potatoes all over with the oil and bake on a baking sheet until they are cooked thoroughly and soft in the center, about 1 hour.
3. Meanwhile, remove the leaves of the Swiss chard carefully so they remain large enough to be stuffed (dimensions?). 
4. Bring a large pot of water to a boil and blanch the leaves quickly for about a minute. Cool the leaves in cold water and wrap in a clean towel to dry and keep moist.
5. Once done, in the blanching water whisk in the lemon juice and 4 Tbsps. of flour.
6. Chop the chard ribs into 1/4 inch cubes. Add them to the lemon water and cook 35-40 minutes, or until very tender. Drain the cooked ribs and pat dry. Set aside.
7. Sauté the onion in 2 Tbsps. of butter. Add the cooked Swiss chard cubes. 
8. Remove the pulp from the baked potatoes and rice it over the onion mixture. Add 2 Tbsps. butter or more along with the salt, pepper, garlic, nutmeg and goat cheese. Mix until homogenous.
9. Wrap an egg-sized lump (2.5oz/70g) of the potato mixture in each cooked Swiss chard leaf (how many does this make?). You may need to use 2 leaves to complete each farcette, depending on their size.
10. Flour each farcette and fry in more butter (how much?) until crisp on both sides. 
11. Serve with a fruit compote of your choice.

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.

Easiest homemade baguettes 🥖- Untested

https://www.instagram.com/reel/C7Y60bjNHkd/?igsh=anlsZTVtM2t6aG11

975g (6 cups) bread flour

2 tsp salt

3/4 tsp instant yeast

750ml (3 cups) room temp water

Instructions in the video.

Terrine de pommes - Untested

https://www.instagram.com/reel/DAV_OYZucrD/?fbclid=IwZXh0bgNhZW0CMTEAAR0SFIDYURy45hfeCt91TN1Yf1OP7ZntAKYC9l_1duZbQS9YeMKDZje_21w_aem_bW-FA5VNYHmiw6qNBmyKEw

1 cup all purpose flour

1 tsp baking powder

1/2 tsp cinnamon

1/4 tsp nutmeg

1/4 tsp ginger

Pinch of Cloves

1/4 tsp salt

2 tbsp melted butter (unsalted)

1/2 cup whole milk (room temp)

1 tsp vanilla extract (or vanilla bean paste)

3 large eggs

2/3 cup granulated sugar

2 lb apples, peeled and sliced ​​1/8-inch thick

1. Preheat oven to 375˚F. Grease and line a loaf pan with parchment paper.
2. Using a knife or a mandoline, slice apples into 1/8” slices.
3. In a bowl, whisk together the flour, baking powder and spices.
4. In a separate small bowl, whisk together melted butter, milk and vanilla.
5. In a separate large bowl, beat eggs and sugar for 90 seconds on medium speed, until pale. Add half of the flour mixture and mix on low speed until combined, then add the butter/milk mixture, then the remaining flour, mixing just until the batter comes together.
6. Add the apples to the bowl and gently toss until they are evenly coated in the batter.
7. Layer the apples into the prepared loaf pan. Pour any remaining batter in the pan. Bake for ~75 minutes until golden brown around the edges and a toothpick comes out clean. It may take longer depending on how thick your apple slices are. Let cool for at least one hour before slicing and serving.

Mason Jar Ice Cream - Untested

https://www.instagram.com/reel/C8IFvYzPh4d/?igsh=MWk4YTJwdXIzZTg4cg%3D%3D

All you need is one cup heavy cream and about 1/2 a cup of sweetened condensed milk although that depends on how sweet you like your ice cream (we add a little less than that for our preference).

Shake your jar for about four minutes. You will want your mixture to be thick, but if you over shake, your mixture will start to turn grainy. Test it out by dipping a spoon, and seeing if it coats the back of it evenly.

After that, prepare any mix ins you want. We added half a teaspoon of vanilla to each jar, chocolate chips in one, chopped strawberries in another, and chopped fresh peach in the third. Stir those in with spoon and close the lid. I put them in the freezer for about one hour and then flipped them over so that the mix ins wouldn't just fall to the bottom then, after another hour, I flipped them back right side up and left them in there until they were solid .

We took them out of the freezer and our ice cream was ready! You would never guess that this ice cream is made with just two ingredients. It is so creamy and so delicious. 

Cumin Coriander Fennel Tea - Untested

https://www.instagram.com/reel/C-24HHxu1vx/?igsh=MTBoM2Z6c2o4MmtmZA%3D%3D

1 tsp cumin seeds

1 tsp coriander seeds

1 tsp fennel seeds

1 cup water

1. Heat the water in a stainless steel pot over high heat.
2. Add the seeds.
3. Allow the tea to boil for 5 to 10 minutes, depending on your preferred strength.
4. Strain out the seeds and place the tea in an insulated thermos.
5. Sip throughout the day for maximum benefits!

Or you can add seeds into infuser cup and let it steep for 8 mins

No more gas, stronger digestion, increased fat burning, and fewer toxins—this ancient tea is your key to a healthier you!

When it comes to your digestive system and melting belly fat, this tea is truly a game changer. Combining three classic culinary spices—cumin, coriander, and fennel—this ancient Ayurvedic blend aids in nutrient absorption, stimulates the lymphatic system, and promotes overall digestive wellness.

Benefits of Cumin

🌿 Stimulates agni (digestive fire)

🌿 Decreases gas and soothes indigestion

🌿 Flushes out ama (toxic waste)

🌿 Relieves congestion and soothes inflamed mucous membranes

🌿 Contains antioxidants and iron, improving elimination and overall health

🌿 Cumin is pacifying to vata and kapha doshas, ​​but its heating nature is balanced by coriander and fennel, making it suitable even for pittas.

Benefits of Coriander

🌿 Improves digestion and relieves gas

🌿 Helps with pitta disorders, especially urinary and digestive problems

🌿 Increases digestion and absorption, treating intestinal disorders

🌿 Reduces inflammation, even helping with conditions like rheumatoid arthritis

Benefits of Fennel

🌿 Strengthens agni without aggravating pitta

🌿 Stops cramping and relaxes the digestive tract

🌿 Promotes mental alertness and aids in IBS relief

🌿 Increases fat burning and helps move lymph

Cheese and Potato Flatbread - Untested

https://www.truffleandegg.com/recipes/potato-flatbread?rq=flatbread

Makes 2 flatbreads

460g potato, peeled and cut into quarters

150g flour (wheat or GF)

2 tsp baking powder

Optional filling: shredded mozzarella cheese

1. Add the potatoes to a pot with salted water and boil for approximately 20 minutes until they become soft and fork tender. Drain all the water and mash them with a potato masher or ricer. Leave then to cool down for 10-15min until you can handle them.
2. Next, add in the mashed potatoes to a bowl and add in flour and baking powder. Start kneading it with your hands until it becomes a dough. This should take a couple of minutes. The aim is to add in enough flour to prevent this dough from being overly sticky but it should still have a slightly 'wet' texture, this can vary depending on the type of potatoes you are using and how much moisture they retain. 
3. Add flour to the kitchen counter to prevent the dough from sticking and transfer your potato dough. Divide into two equal portions and roll each into a ball. Dust the ball with flour and with the help of a rolling pin roll it out into a rectangle. Now you can add as much shredded mozzarella as you want in the middle and then fold over each side until the cheese is completely covered with the dough. Dust with more flour and then flatten it with a rolling pin to form your flatbread. 
4. Heat a pan to medium heat and add 1 tbsp of olive oil. When hot, begin cooking the flatbread for about 5 minutes on each side until golden brown.
5. Serve imidetely and enjoy while hot! You can brush them with some olive oil and chopped parsley and garlic if you wish.

FAQs and Tips

You can use leftover potato mash for this recipe, just measure it with a scale and mix with flour accordingly. 

The dough can be prepared in advance, just cover it with cling film and then it in the fridge for up to 2 days until ready to consume

I recommend oiling your hands while dealing with the dough to prevent it from sticking too much to your hands

RICE PAPER NOODLES WITH SOY CHILI OIL SAUCE - Untested

https://www.instagram.com/reel/C-YRz1KS_nU/?fbclid=IwZXh0bgNhZW0CMTEAAR3MK1F92fE1mw8_m7mWQpqp_JXSD8Gijk4989vaew2ClGSNMGmQ-JGSGGw_aem_DzBQtfCwsNzl_p6g6ZJjPg

- 3 Tbsp sesame oil
- 1 Tbsp red chili flakes
- 1 small clove garlic, minced
- 2 Tbsp chopped green onion
- 1 Tbsp sesame seed
- 1 Tbsp sugar
- 2 Tbsp soy sauce
- 3 Tbsp water or chicken broth
- Pinch of salt to taste
- 9 pieces rice paper
- Chopped cilantro, as garnish

1. Heat oil in a pot until hot but not smoking. Add chili flakes, garlic, green onion, sesame seeds, and sugar to a bowl and pour oil over to sizzle. Add soy sauce, water or broth, salt and mix well to incorporate. Set aside.
2. On a cutting board, brush the board with some oil. Dip 3 pieces of rice paper in cold water then stack together aligned evenly. Place rice paper on cutting board and brush the top layer with more oil. Cut noodles into 1 inch thick noodles or your desired size. Transfer noodles to the sauce bowl and mix to keep noodles from drying out. Repeat with remaining rice paper.
3. Garnish with cilantro and serve immediately.

Fancy Biscuits - Untested

https://www.instagram.com/reel/C9R8dtXRNxX/?igsh=MTB2MGVtZHN5OXN0dQ%3D%3D

The recipe kind of looks a bit finicky, with the frozen butter etc, like I used to make things finicky with my crust before my current method. But I'll try it as described, first. Instructions in the video if I need it.

3/4 cup/170 grams cold unsalted butter

3⅓ cups/425 grams all-purpose flour, plus more for rolling

1 tbsp baking powder

2½ teaspoons kosher salt (such as Diamond Crystal) or 1¾ teaspoons fine sea salt. 1¼ cups/300 grams cold buttermilk

1 egg (for brushing on top before placing them into the oven)

Top with sea salt before baking (optional)

1. Bake at 375F for 35 mins. I adapted this recipe from a recipe shared by Eric Kim at NYT cooking. The original recipe included sugar (which I removed because I wanted a savory version) and I put in that you need to brush your biscuits with a beaten egg to get that crispy crust.

Butter Caramel - Untested

https://www.instagram.com/reel/C9ffVYAo5yZ/?igsh=bWVuOHBtZHBreHRv

160g Sugar

100g Water (or until the sugar is just covered)

200g Double Cream

125g Butter

Watch video for instructions

Mozzarella - Untested

https://www.instagram.com/reel/C_9d_oRP0V1/?igsh=bXNlNzJwNGE2bWZn

Also check out:  https://www.instagram.com/reel/C77D8LhoXYU/?igsh=MWx4N2RraWY0ZGI5

2L whole milk

7 tbsp white vinegar

1. Heat milk to 46°C, take off the heat, add vinegar, stir to combine, cover with a lid then leave for 10 mins
2. Remove cheese curds from the liquid whey and shape into balls, squeezing as much liquid out as possible
3. Heat the whey up to 65°C and add the balls of mozz back in, one at a time for 30 second increments, then take out, stretch and pull until it becomes elastic and smooth
4. Repeat this step 2-4 times until a nice smooth texture is achieved
5. Shape the mozzarella into a ball, salt can be added now
6. Place the finished balls into a bowl of ice water for 10-15 mins
7. Store the cheese in this water, or the whey and keep it in the fridge for 1-1.5 weeks

Chicken Nuggets - Untested

https://www.instagram.com/reel/DBEBZ3OyHzY/?igsh=ZTJ4OXBqYzYwdm85

Recipe in video

Chai - Untested

https://www.instagram.com/reel/C-fNCCHhNtT/?igsh=MjdoMHc4eWhneHg5

Yield: 2 servings
Cook Time: 10 minutes

Ingredients:

1.25 cups whole milk
1-inch knob of ginger
2 cloves
5 cardamom pods
Pinch of cinnamon
Pinch of ground nutmeg
4 black peppercorns
1 heaping tablespoon loose Ceylon black tea
2 teaspoons sugar
1 cup water

Follow video for instructions

Fruity Lemon Balm Shrub - Untested

https://www.ruralsprout.com/lemon-balm-uses/?fbclid=IwAR24Sb7eqla0fOIDTIK8SCEXJX_4G1NeUDN7CwIThoZKi9ipSy_4K4gg3Ck

Drinking shrubs are concentrated syrups made from fruit, sugar, and vinegar.

Allowed to steep for days to weeks, they impart bold, deep flavors when mixed with plain water or seltzer. Since any type of fruit (or combination of fruits) will do, it’s a fantastic way to use up your bumper crops.

You can also collect fruit scraps (apple cores, orange peels, peach pits, and the like) for a zero waste brew.

To make, you will need:

Quart sized canning jars (like these)

2 cups of fruit, chopped

½ cup of lemon balm, chopped

2 cups of apple cider vinegar

1 to 2 cups of sugar

Cheesecloth or fine mesh strainer

1. Add fruit, lemon balm, and sugar to the jar. Mash it up with a wooden spoon to release juices and screw on the lid. Place in the fridge for 24 hours. Add vinegar and stir well. Replace lid and store in a cool, dark place for up to one month – the longer you leave it, the more intense the flavors will be.
2. Using cheesecloth and another clean jar, strain the mixture until all fruit bits have been removed and the liquid is clear and unclouded. Screw on the lid tightly and store in the fridge. Drinking shrubs will last for six months.
3. To serve, dilute shrubs to taste. Start with a glass of flat or fizzy water and add 1 tablespoon of shrub and stir well.

Matafan (Matefaim) Bacon and Cheese - Untested

https://www.familinparis.fr/en/matafan-or-matefaim-bacon-cheese/

https://www.wsj.com/articles/recipe-matafan-1458593795

For 4 to 5 people

about 150 gr of bacon

4 eggs

20 cl milk (207g)

150g of flour

1 pinch of nutmeg, salt, pepper

about 100 gr grated cheese (comté, emmenthal beaufort)

Optional chives

1 Tbsp oil

1. Blanch the bacon a few minutes in boiling water. (testing. Perhaps frying until only just starting to turn brown).
2. Mix together the flour, the eggs and milk (into a very thick pancake batter). 
3. Add the grated cheese.
4. Add a pinch of nutmeg (optional) and chives (if using). Salt (be careful if your bacon is smoked) and pepper.
5. Heat some oil (or duck fat) in an oven-ready frying pan, and pour the preparation into it.
6. Cook over low heat without stirring the preparation (just peel off the edges with a spatula) and let it set.
7. When it comes off the pan and the underside is golden, sprinkle with bacon on top of the dough (which is not yet set and is a bit runny)
8. Put the pan in the oven at 350°F (or the cake on a baking dish) and finish cooking.
9. Enjoy it hot with a salad on the side.