Vegetable Flatbread - Untested

https://www.drveganblog.com/vegan-onion-flatbread-schiacciata-alle-cipolle/#recipe

https://www.drveganblog.com/baked-vegetable-flatbread-recipe-perfect-for-quick-dinners/#recipe

0 - This is the Onion Flatbread recipe, but I think it's way more versatile and can be made with whatever vegetable, so I also have the other flatbread recipe from the same guy to work from. I can imagine this making a good meal with hummus.

?? red onions, sliced thin (nah, just add to the onion below, but how much more? Probably double?)

2 onions (12oz/340g), sliced thin

¼ cup (50g) olive oil + extra for drizzling 

1½ cups water 

1 tsp salt

1⅔ cups (200g) flour 

⅓ cup (40g) grated parmesan 

2 Tbsps. (20g) cornmeal 

1. Preheat the oven to 425°F.
2. Soak the onions in cold water for 5-10 minutes. Drain well.
3. Meanwhile, in a large bowl, whisk together the water, flour, olive oil, and salt until the mixture is smooth and forms a fairly liquid batter.
4. Stir in the drained onions to coat.
5. Line a baking tray with parchment paper, drizzle with olive oil, and pour the batter into the tray, spreading it out evenly.
6. Sprinkle the top with the parmesan and the cornmeal.
7. Drizzle a little olive oil on top to give extra flavor and crispness.
8. Bake for 45-60 minutes or until golden and crispy on the edges.
9. Serve warm (not hot!).

Browned Potato Cups? - Untested

2lbs potatoes

3 cloves garlic, minced

1/2 cup butter

1 Tbsp rosemary

1/4 cup parsley

Salt and pepper

Fresh thyme sprigs

2 to 3oz parmesan or gruyère

1. Thin slice potatoes preferably using a mandolin.
2. Put garlic and butter together in a saucepan and melt the butter.
3. When the butter starts to froth, add the parsley and rosemary.
4. Add salt and pepper.
5. Pour over the potatoes and toss thoroughly, getting the butter to coat both sides of all the potato slices.
6. Place a sprig of thym on the bottom of the buttered muffin tins.
7. Place about three slices of potato at the bottom of each muffin tin, then sprinkle a thin layer of grated cheese. 
8. Repeat this process until each tin is overfull, ending with potato on top. It should represent about 3 layers of potato.
9. Cover and bake in a 400F oven until the potatoes are soft, about 30 minutes.
10. Uncover and bake again until the top is browned, about 10 minutes.
11. Flip each potato muffin and bake again, until browned.
12. To serve, sprinkle a bit of fleur de sel or a bit of parmesan.

Turmeric Elixir - Untested

Take 1 TBSP per day

1 Tbsp honey

1 tsp turmeric powder

1 tsp ginger powder

pinch black pepper

Mix together.

Can mix in a glass of milk if the flavor is too strong.

Keto-ish Cheesecake - Untested

https://jenniferbanz.com/the-best-keto-cheesecake#recipe

32 oz cream cheese, room temperature

1 Tbsp stevia glycerite

4 large eggs

1½  cups sour cream OR yogurt???

2½ tsp vanilla

1 tbsp lemon juice (optional)

1 tsp lemon zest

For the crust

1½ Cups ground almond 

¼ Cup sugar

1 tsp Cinnamon

6 Tbsps Butter, melted

1. Pre-heat the oven to 325F.  Adjust the rack to the middle of the oven.  
2. Combine the crust dry ingredients in a medium bowl.  
3. Mix in the butter.  
4. Pour the crust mixture into the springform pan and press halfway up the sides using your fingers.  Use a flat bottomed cup to press the mixture into the bottom.  
5. Bake for 5-8 minutes. Remove and set aside while you make the creamy filling.
6. In a large mixing bowl, beat the room temperature cream cheese with a hand mixer until light and fluffy.  If you use a stand mixer use the paddle attachment.  
7. Add in the stevia and beat with the hand mixer.  
8. Add in the eggs one at a time and beat until well incorporated.
9. Finally, add in the vanilla, sour cream and lemon and beat until just incorporated.
10. Pour the cheesecake mixture into the crust and even out the top.  Bake in the pre-heated oven.  Check after 50 minutes.  The top should no longer be glossy and the center should still be jiggly.  
11. Turn off the oven and crack the door.  Let the cheesecake sit in the oven for 30 minutes.  Remove the cheesecake from the oven run a sharp paring knife between the cheesecake and the pan (this is to ensure the cake doesn't stick.  Do not remove the springform).  Let sit on the counter for 1 hour.
12. Cover loosely with plastic wrap or aluminum foil and refrigerate for at least 8 hours.  
13. Remove the springform pan sides, decorate the top, and serve.  Makes 12 slices.

Mushroom and Chèvre Dutch Baby - Untested

https://www.livebest.info/mushroom-goat-cheese-dutch-baby/

2 Tbsps. butter

2 tsp oil

2 cup sliced mushrooms

6 eggs

1 cup milk

1 cup flour

2 Tbsps. hot sauce

1 tsp salt

1 tsp ground pepper

½ tsp dried thyme

4 Tbsps. crumbled goat chèvre cheese

1. Blend eggs, milk, Siracha, flour, salt, pepper, thyme in a blender for 30 seconds.
2. Place butter, oil and mushrooms in 9- or 10-inch oven-proof pan. Heat oven to 425°F. When oven reaches temperature, swirl pan, cook mushrooms 5 minutes more.
3. Remove pan from oven and spoon mushrooms from pan, leaving as much butter mixture as you can. Pour egg mixture into hot pan. Bake 15 minutes. Remove pan from oven. Sprinkle mushrooms and goat cheese over pancake; return to oven and bake 5 minutes more. Cut into large wedges to serve.

BLT Pasta (there must be a better name) - Untested

https://cooking.nytimes.com/recipes/1019489-blt-pasta

4 to 6 servings

1lb paccheri pasta or other tubelike shape, such as penne or rigatoni

8oz bacon, diced into ½-inch pieces

1lb cherry tomatoes, halved

Salt and black pepper

5oz baby arugula

½ cup grated Pecorino Romano, plus more for serving

Flaky salt, for serving (optional)

1. Bring a large pot of well-salted water (2 heaping tablespoons kosher salt to about 7 quarts water) to a boil. Add pasta and cook until it is just under al dente, 1 minute less than package directions. Reserve 1 cup of the pasta cooking water, and drain the pasta.
2. Meanwhile, make the sauce: Place the bacon in a large skillet and cook over medium-low heat until crisp, stirring occasionally to make sure it does not burn, about 8 minutes. Remove with a slotted spoon and set aside on a plate lined with paper towels. Turn heat to medium and add the tomatoes to the skillet, tossing them to coat in the bacon fat. Season with salt and pepper. As the moisture from the tomatoes releases, scrape any browned bits that have accumulated at the bottom of the pan (add a few tablespoons of the pasta water if you need to) and continue to cook until the tomatoes begin to fall apart, about 5 to 7 minutes more. Add half of the cooked bacon back to the skillet and toss to combine.
3. Increase the heat to medium-high and add the pasta directly to the skillet tossing to coat with the sauce. Add the arugula and ¼ cup of the pasta water, and carefully toss (you'll have a very full pan) until the arugula wilts. Add the cheese and another ¼ cup pasta water, and toss together until the cheese emulsifies and the pasta is glossy with sauce. If needed, add another ¼ cup pasta water to loosen the sauce.
4. Serve in bowls and top with remaining bacon. Pass the grated Pecorino Romano at the table and season with flaky salt, if desired.

Arugula Pasta - Untested

https://theclevermeal.com/arugula-pasta/

4 servings

Pasta

½ lb (8oz/220 grams) pasta

Arugula pesto

4 cups (80 grams) baby arugula, washed

⅓ cup (40 grams) sun dried tomatoes, drained

¼ cup (30 grams) cashews hazelnuts or walnuts

1 garlic clove, sliced

⅓ cup (30-40 grams) grated parmesan cheese (or use a few whole pieces, same weight)

¼ tsp fine salt

⅛ tsp black pepper

¼ cup (60 ml) extra virgin olive oil

¼ cup (60 ml) pasta cooking water

Cook pasta in plenty of boiling salty water until al dente.

When the pasta is nearly done, scoop out 1 cup of pasta water and set aside.

Meanwhile, process arugula, parmesan, garlic, nuts, tomatoes, salt and pepper in a food processor. Give a quick blitz just for a few seconds, until the mixture resembles a coarse pesto-like consistency.

Scrape down size as needed, add extra virgin olive oil and pasta cooking water (use ¼ cup of the water you reserved) to the mixture and give another quick whizz. Taste and adjust the seasoning.

Add the arugula pesto sauce to the drained pasta and toss well to combine. Stir in some pasta water, as much as needed, until you get a moist and juicy consistency.

Divide into 4 bowl and serve with freshly grated parmesan cheese and a drizzle of extra virgin olive oil if you wish. Enjoy.

Farfalle with Marinated Feta, Arugula and Toasted Pine Nuts - Untested

https://www.howsweeteats.com/2016/05/30-minute-farfalle-with-marinated-feta-arugula-and-toasted-pine-nuts/

6 ounces feta cheese, crumbled

5  tablespoons olive oil

2  teaspoons red wine vinegar

1/4 teaspoon dried oregano

1/8 teaspoon crushed red pepper

2  garlic cloves, minced

1/2 pound whole wheat farfalle

8 ounces baby arugula

1/3 cup pine nuts

1. In a bowl, whisk together 2 tablespoons olive oil, vinegar, oregano and crushed red pepper. Stir in 1 minced garlic clove. Crumbled in about 4 ounces of the feta and place the bowl in the fridge. You can also do this ahead of time (like the night before, morning of, etc)! In a another bowl, whisk together the remaining 3 tablespoons olive oil and the other garlic clove.
2. Bring a pot of salted water to a boil and cook the farfalle according to the directions on the box. Place the baby arugula in a large bowl.
3. While the pasta is cooking, place the pine nuts in a skillet and heat over low heat. Stir, toss and shake the pan constantly so the pine nuts don’t burn, cooking until golden, toasty and fragrant, about 5 minutes.
4. Once the pasta is finished cooking, drain it and place it directly over the baby arugula. Drizzle the garlic olive oil over the pasta and cover the bowl with a piece of foil. Let sit for 5 minutes. This should wilt the arugula and you can always give it a good stir to help the process along.
5. Toss the pasta with the marinated feta (I add the entire contents to the pasta) and pine nuts. Add the remaining 2 ounces of feta on top. Toss well and serve!
6. Note: I find that this pasta has tons of flavor (the salty feta, the salted pasta water, the pine nuts) and doesn’t need additional salt and pepper, but feel free to add it if needed!

Pizza with Arugula - Untested

https://theclevermeal.com/pizza-with-arugula/

https://theclevermeal.com/veggie-pizza/

1 Pizza dough recipe

1 Tbsp olive oil

1 garlic cloves, minced

1 can (14oz/400 grams) tomatoes (cherry tomatoes, or whole or crushed tomatoes)

salt and pepper, to taste

Topping

5oz (150 grams) fresh mozzarella (or from ½ to ⅓ cup shredded firm mozzarella)

1 zucchini (9oz/250g), cut it into ¼ inch slices

10 basil leaves

1 tsp dried oregano (optional)

2 handful of baby arugula, washed

1 Tbsp extra virgin olive oil, to drizzle

salt and pepper, to taste

3-4 Tbsp shaved parmesan

Pizza sauce

1. Add the olive oil and garlic to a sauce pot and cook over medium heat for 1 minutes or just until the garlic is fragrant.
2. Add the canned tomatoes, salt and some freshly cracked pepper. Stir to combine, cover the pot and allow to simmer for about 5 minutes. You might add a pinch of oregano or a few fresh basil leaves if you have them on hand.
3. When the sauce is ready turn the heat off, taste, adjust the seasoning and set aside.
4. Pizza topping
5. Preheat the oven: fistly, place the oven rack or your pizza stone close to bottom heating element, and preheat the oven to 450°F/230°C. Cut a large piece of parchment paper, or line with parchment paper a large baking pan (if you don't use a pizza stone).

Stretch the dough: place the dough onto the parchment paper, and starting from the center and gently press it out with your fingers until you get approx a 12×15 inch pizza (if you use this no-knead pizza dough, follow the steps listed in its recipe).

1. Spread the pizza sauce evenly across the pizza base using the back of a spoon. You might have some tomato sauce leftovers if the pizza is not large enough. Trust your judgement and don't overload the pizza with sauce. Finally, top pizza with mozzarella and season with a bit of salt, drizzle of olive oil and a pinch of ground pepper.
2. Bake: slide the pizza from the pizza peel onto the pizza stone if you use one, or place your baking sheet with pizza on the lower shelf. Bake for about 15 minutes, or until golden and crusty. Each oven is different, keep an eye on it (e.g. in a forced fan oven it will take about 8-10 minutes).
3. Serve: scatter the baby arugula leaves over the pizza, season with salt and freshly greound pepper (but you can dress the arugula in a separate bowl if you wish). Add plenty of shaved parmesan cheese, and serve warm!

Creamed Greens - Testing

https://lifehacker.com/how-to-cream-any-green-1847851163

10oz-1lb greens, washed and de-stemmed (10oz for tough leaves like Kale, 1lb for tender leaves like spinach)

1/2 tsp salt

4 Tbsps. salted butter

A big spoonful of flour (about a tablespoon—you won’t use it all)

3/4 cup heavy cream

Fresh nutmeg

1. Add the salt to about 6 cups of water and bring to a boil. Add the greens, and cook until they are tender. For spinach, this will take 30 seconds; for kale, this will take a few minutes.
2. Drain the greens and rinse them with cold water, then dry them in salad spinner (or roll them up in clean kitchen towel and gently press the moisture out). Add a tablespoon of flour to a small sieve and set it near the stove. Set the greens aside, add the butter to a large sauté pan, and heat over medium heat. Let it foam and sputter, until it darkens to a deep golden brown, then turn the heat to low, add the greens to the butter and toss to coat, then dust the flour over the greens. Toss one more time, add the cream, and stir until thick. Finish with freshly grated nutmeg, and serve immediately.

Tarte aux fanes de radis et aux pignons - Untested

https://www.jackiecuisine.com/tarte-aux-fanes-de-radis-et-aux-pignons/

1 - This looks challenging. How much cheese is required? Just a small log like at the supermarket? And can I replace the pine nuts with something else like hazel or walnuts?

1 pâte brisée maison

200 g de farine T110

100 g de beurre

5 cl d’eau

1 œuf

1 pincée de sel

Les fanes d’une botte de radis

3 oeufs

1 fromage de chèvre frais en faisselle

10 cl de crème liquide

Sel poivre

2 c  à s de pignons

Préparation : 15 mn

Pause : 30 mn

Cuisson : 30 mn environ

1. Pâte brisée
2. Dans un cul de poule mettez la farine et la pincée de sel et l’œuf.
3. Travaillez la farine et le beurre du bout des doigts.
4. Incorporez l’eau et bien malaxer jusqu’à obtenir une boule.
5. Enveloppez d’un film plastique et réserver au froid pendant environ 30 min.
6. Lavez les fanes de radis.
7. Faites les légèrement revenir à la poêle.
8. Mélangez la faisselle de chèvre égouttée, la crème, les œufs et les fanes de radis.
9. Salez, poivrez à votre goût.
10. Préchauffez le four à 180°C (th 6).
11. Sortez la pâte du frigo,
12. Abaissez la pâte et foncez un un moule à tarte de 30 cm env.
13. Piquez tout le fond de la tarte avec une fourchette.
14. Versez la préparation le fond de tarte.
15. Recouvrez avec les pignons.
16. Faites cuire 25 mn.

Quiche à la moutarde, jambon fumé et fanes de radis - Untested

http://gourmandisesdelo.canalblog.com/archives/2023/09/08/40031257.html

Pour 4 personnes

1 pâte brisée

3 oeufs

20 cl de crème semi-épaisse

10 cl de lait entier

2 cs de moutarde

75 g de lamelles de jambon fumé

Fanes de radis

1 gousse d'ail

Basilic ciselé

Sel et poivre

Huile d'olive

Gruyère

1. Laver les fanes puis ciseler-les
2. Eplucher et émincer l'ail
3. Dans une poêle, verser un filet d'huile d'olive et faites-les revenir avec l'ail
4. Saler poivrer et réserver
5. Dans un plat allant au four, étaler la pâte brisée puis parsemer les lamelles de jambon fumé et les fanes de radis
6. Préchauffer le four à 180°
7. Dans un saladier, fouetter les oeufs, avce le lait, la crème et le basilic
8. Ajouter la moutarde, saler et poivrer puis verser l'appareil dans la pâte
9. Parsemer le tout de gruyère et enfourner pour 40 min

Astuces & conseils :  

Les fanes de radis peuvent être remplacés par des épinards ou d'autres fanes

Petits flans de fanes de radis au chèvre - Untested

https://www.youtube.com/watch?v=sWQKN4W035s

for 15 small muffins

1 egg

Leaves from a bunch of radishes

1/4 onion, minced

salt, pepper

olive oil

80g chèvre cheese

2 Tbsps crème fraîche

1. Fry the onion is the olive oil until soft.
2. Add the radish leaves and cook until wilted. Allow to cool a bit.
3. Put the cooked onion and leaves in a blender along with all the other ingredients. Process until smooth.
4. Pour into small greased or silicon muffin or cannellee molds.
5. Bake for 20 minutes at 150C.
6. Allow to cool completely before removing them from the molds.

Muffins aux fanes de radis et au fromage de chèvre - Untested

https://depuismonhamac.jardiland.com/recettes-fanes-radis/ RECIPE #4

0 - I'm adding the photograph because to me, it looks like it has a crust, but no crust is mentioned in the recipe.

2 ou 3 belles poignées de fanes de radis émincées 

65 g de fromage de chèvre coupé en cubes 

1 œuf 

125 g de farine 

12 cl de lait végétal

1 cuillère à soupe d’huile d’olive

1/2 cuillère à café de bicarbonate de soude

Quelques graines de tournesol et de pavot 

Sel et poivre

1. Dans un saladier, mélangez la farine, le bicarbonate, l’œuf, le lait et l’huile, puis, salez et poivrez votre préparation
2. Ajoutez le fromage de chèvre et les fanes de radis et mélangez de nouveau 
3. Beurrez des moules à muffins et versez-y votre pâte
4. Parsemez de graines de tournesol et de pavot et enfournez à 180°C, durant environ 20 minutes
5. Il ne vous reste plus qu’à servir vos muffins, accompagnés d’une salade verte. Bon appétit ! 

Gratin de fanes de radis - Untested

https://www.marechal-fraicheur.fr/fr_FR/products/gratin-de-fanes-de-radis

Ce qu'il vous faut pour 2 personnes : 

250 ml de lait 

100 gr de lardons

100 g de fromage râpé (meule de savoie, emmental, comté, gruyere...)

1 oignon (petit)

1 botte de fanes de radis

½ c. à s. de farine (de châtaigne c'est très bon)

20 gr de beurre

Sel, poivre

1. Commencez par lavez les fanes de radis. Faites les cuire dans l'eau bouillante salée afin de les blanchir pendant environ 5 minutes. Elles doivent être tendres. 
2. Égouttez bien et réservez.
3. Hachez finement l'oignon et faites le revenir avec les lardons. Réservez.
4. Faites fondre le beurre dans une casserole, ajoutez la farine, le lait progressivement en fouettant, pour obtenir une béchamel.
5. Retirez du feu et faites fondre le fromage râpé dedans.
6. Dans un plat à gratin, ajoutez tous les ingrédients.
7. Parsemez encore de fromage et laissez cuire 20 minutes à 200°.

Soupe de fanes de radis - Untested

https://producteurslaitiersducanada.ca/fr/plaisirs-laitiers/recettes/soupe-aux-feuilles-de-radis-de-joe-beef

Feuilles de radis de 2 paquets de radis

1/4 tasse (60 ml) d' huile d'olive

3 gousses d'ail hachées

4 oz (120 g) de jambon cuit coupé en petits dés

4 tasses (1 l) de bouillon de poulet

Sel et poivre du moulin

Jus de citron

3 1/2 oz (100 g) de beurre

de Persil ou feuilles de céleri au goût

1/4 tasse (60 ml) de fromage à la bière (experiment with different cheeses to replace this)

Croûtons au goût

1. Bien laver les feuilles de radis et hacher finement.
2. Dans un faitout ou une poêle, ajouter l'huile, l'ail et le jambon et cuire à feu moyen.
3.  Ajouter les feuilles de radis et cuire 3 à 4 minutes, en remuant à l'occasion, jusqu'à ce qu'elles aient ramolli. Ajouter le bouillon et poursuivre la cuisson 15 minutes de plus.
4. Assaisonner de sel et de poivre. Ajouter quelques gouttes de jus de citron pour rafraîchir et équilibrer la saveur.
5. Ajouter le beurre et remuer.
6. Servir la soupe chaude, garnie de quelques feuilles de persil ou de céleri, de quelques croûtons et d'une bonne cuillerée de fromage à la bière. 

Mullangi Keerai Kootu (radish greens dal) - Testing

https://blogexplore.com/food/curries-gravies/radish-greens-dal-mullangi-keerai-kootu-recipe/

1 - I made this with the recommended moong dal and the result was not satisfying. The spicing was bland, as well. So I'm replacing the moong dal with split peas, and I've doubled the spicing

3 cups (8oz) chopped radish leaves

1/2 cup moong dal Yellow Split Peas

1/2 tsp turmeric powder

2 Tbsps. oil

1 tsp mustard seeds

1 tsp cumin seeds / jeera

1 large onion (10oz/285gr), finely chopped

1 medium tomato (6-7oz)

2 green chillies, cut in half and seeded, or a good pinch of red pepper flakes

1 Tbsp. fine grated ginger

Salt to taste

1. Wash moong dal. Pressure cook the dal with 1 1/2 cups water along with salt and turmeric powder for 2-3 whistles.
2. Soak the peas for at least 2 hours before boiling.
3. Bring them to a boil in 1 1/2 cups water with the salt and turmeric then simmer for 30 to 50 minutes, until the peas are fully cooked and tender (don't rush this step, the longer and softer the better).
4. Once the pressure gets released, mash the cooked dal slightly.
5. Meanwhile, finely chop onions and tomatoes. Slit the green chillies lengthwise.
7. Pour the oil in a large saucepan and add mustard and cumin seeds. 
8. Turn on the heat under the pot. When the mustard seeds start to pop (this is unmistakable), add the onions, ginger and chillies.
9. Sauté till onions turn light brown in colour. You may have to add a splash of water to loosen anything stuck to the bottom of the pan.
10. Then, add in the chopped tomatoes and fry for a minute.
11. Add the chopped radish leaves and salt.
12. Cover with a lid and cook on medium low flame for 2 minutes.
13. Now add the cooked peas along with 1/2 cup water if it looks too dry.
14. Let the peas cook on a medium low flame for 4-5 minute or until the liquid thickens and reaches the desired consistency. Remove from heat and serve.

Radish greens dal is ready to be served hot with rice or rotis.

Gâteau crumble aux pommes (Apple crumble cake) - Untested

https://philandcocuisine.canalblog.com/archives/2021/04/12/38914913.html

Pour la pâte :

250 g de farine

100 g de sucre (ou 50 g de fructose)

80 g de beurre

1 œuf

1/2 c. à café de levure chimique

le zeste d'un citron (vert ou jaune)

Pour la garniture :

3 pommes (ici de notre partenaire AOP Pomme du Limousin)

2 c. à soupe de sucre ou de sucre vanillé (ou 1 de fructose)

1/2 c. à café de cannelle en poudre

le jus d'un demi citron

1. Commençons par la pâte à crumble. Dans un saladier, mélangez à l'aide d'une fourchette ou d'une cuillère l'œuf avec le sucre et ajoutez le beurre, la farine, la levure et le zeste du citron.
2. Mélangez de nouveau le tout à l'aide d'une cuillère puis sablez la pâte entre vos doigts. Réservez au réfrigérateur le temps de préparer les pommes.
3. Épluchez et évidez les pommes. Coupez-les en petits dés.
4. Placez-les dans une poêle avec le jus d'un demi citron, le sucre et la cannelle en poudre et faites cuire à feu moyen pendant environ 12 minutes en mélangeant de temps en temps.
5. Préchauffez votre four à 180° C.
6. Après avoir graissé votre moule, versez la moitié de la pâte à crumble dans le fond du moule. Tassez bien en faisant remonter un petit rebord sur tout le pourtour.
7. Enfournez pour 40 minutes. Laissez tiédir votre gâteau avant de le démouler et saupoudrez-le de sucre glace au moment du service.

Landimolles ou Andimolles (apple crêpes picardes aux pommes) - Untested

https://philandcocuisine.canalblog.com/archives/2024/02/01/40191065.html

Pour une vingtaine de crêpes, il vous faudra :

500 g de farine

6 œufs

75 cl de lait

25 cl d’eau 

100 g de vergeoise (brown sugar)

50 g de beurre fondu

15 cl d’eau de vie de pommes (ou du calvados)

2 cuillères à soupe de crème fraîche

sel

1 couenne de lard gras et du saindoux (ou du beurre)

6 à 8 pommes

beurre

vergeoise

eau de vie de pommes 

1. Pour la pâte à crêpes : battre les œufs allongés d'eau avec une pincée de sel. Dans un saladier, mettre la farine, les œufs, la vergeoise et fouettez.
2. Incorporez peu à peu le lait et le beurre fondu, l'eau de vie de pommes, la crème fraîche, mélangez et laissez reposer au frais 1 à 2 heures. Si vous avez quelques grumeaux dans votre pâte à crêpes, un petit coup de mixeur plongeant les supprimera ;-)
3. Pour respecter la recette originelle : trempez la couenne dans du saindoux et graissez une crêpière avec. Si vous n’en n’avez pas, graissez votre poêle avec du beurre. Versez la pâte dans la poêle et réalisez une crêpe un peu épaisse. Procédez ainsi jusqu’à épuisement de la pâte.
4. Réservez les crêpes dans une assiette recouverte et posée sur une casserole d'eau en ébullition, pour les garder au chaud.
5. Faire revenir dans une poêle avec un morceaux de beurre des pommes en morceaux sucrées avec de la vergeoise blonde et flambez avec de l'eau de vie de pommes. 
6. Garnir chaque crêpe de pommes caramélisées.
7. À déguster tiède. Les plus gourmands, ajouteront une boule de glace à la vanille ;-)

 

Ham Pot Pie - Untested

https://www.tasteofhome.com/recipes/buttermilk-biscuit-ham-potpie/#RecipeCard

3 celery ribs, diced

2 medium onions, diced

2 medium carrots, diced

1/2 fennel bulb, diced

2 tablespoons olive oil

1/4 cup unsalted butter, cubed

1/2 cup all-purpose flour

1 carton (32 ounces) reduced-sodium chicken broth

1 teaspoon dried thyme

2 cups cubed fully cooked ham

1 tablespoon chopped fresh tarragon

1/4 teaspoon salt

1/4 teaspoon pepper

BUTTERMILK BISCUITS:

2 cups all-purpose flour

1 tablespoon baking powder

1/2 teaspoon kosher salt

1/2 teaspoon baking soda

2/3 cup unsalted butter, cubed

3/4 cup buttermilk

1. Preheat oven to 425°. Toss celery, onions, carrots and fennel in oil to coat. Spread in a single layer in a 15x10x1-in. baking pan. Roast, stirring occasionally, until lightly browned, 20-25 minutes. Cool. Reduce heat to 350°.
2. Meanwhile, in a large saucepan, melt butter. Stir in flour until smooth. Gradually whisk in broth; add thyme. Bring to a boil, stirring constantly; reduce heat and simmer 10 minutes. Add roasted vegetables, ham, tarragon, salt and pepper, cooking until heated through. Transfer to a greased 13x9-in. baking dish.
3. For biscuits, pulse flour, baking powder, salt and baking soda in a food processor until blended. Add cubed butter; pulse until butter is the size of peas. Transfer to a large bowl; stir in buttermilk until no flour is visible. Turn onto a floured surface; knead gently 8-10 times. Roll dough into a 13x9-in. rectangle; cut into shapes of your choice.
4. Arrange biscuit pieces, overlapping slightly, over ham mixture. Bake until biscuit topping is golden brown, 25-30 minutes. Let stand 10 minutes before serving.

Vegetable Pot Pie - Untested

https://sallysbakingaddiction.com/biscuit-vegetable-pot-pie/

2 cups (250g) all-purpose flour (spooned & leveled), plus extra for hands

1 Tablespoon baking powder (yes, Tablespoon!)

1/2 teaspoon salt

6 Tablespoons (85g) unsalted butter, cold and cubed

1 cup + 2 Tablespoons (270ml) whole milk, divided

Filling

1/4 cup (4 Tbsp; 56g) unsalted butter

1 cup (130g) diced yellow onion (1/2 of a large onion)

1 cup (130g) sliced or diced carrots (1–2 large carrots or a handful of baby carrots)

1 cup (120g) sliced or diced celery (2–3 stalks)

1 cup (120g) roughly chopped mushrooms

3–4 garlic cloves, minced

1/3 cup (42g) all-purpose flour (spooned & leveled)

1 teaspoon salt

1/2 teaspoon fresh ground pepper

2 teaspoons fresh thyme leaves (or 1 teaspoon dried)

2 cups (480ml) vegetable broth

1/2 cup (120ml) whole milk

Options

- 2 cups (about 300g or 10 ounces) mixed vegetables such as frozen peas, frozen or fresh broccoli and/or cauliflower florets

OR 

- 3 small zucchini, sliced (27oz/750g)

-1 small sweet red pepper, finely chopped

2 Tablespoons chopped fresh parsley (or 2 teaspoons dried)

Cook Mode Prevent your screen from going dark

Instructions

1. Make the biscuit topping: Whisk the flour, baking powder, and salt together in a large bowl or use a food processor. Add the cold butter and cut into the dry ingredients with a pastry cutter or pulse several times in the processor. Cut/pulse until coarse crumbs form. Add 1 cup (240ml) milk (reserve the rest for brushing on dough in step 4), and then stir/pulse until the dough comes together. Dough will be very shaggy and a little wet. If it’s too dry, fold in another Tablespoon of milk. If it’s too wet, fold in another Tablespoon of flour. With generously floured hands, shape biscuit dough into 8 or 9 1-inch-thick discs. The amount of biscuits you need (and their diameter) depends on the size and shape of the baking dish you’re using for the pot pie. Dough is sticky, so keep your hands floured. Biscuits don’t have to be perfect or neat. Place shaped biscuits on a lined plate or baking pan, cover tightly, and refrigerate until ready to use in step 4, or for up to 2 days.
2. Make the filling: Melt the butter in a large skillet, pot, or 11- or 12-inch oven-safe skillet over medium heat. Add the onion, carrots, celery, mushrooms, and garlic. Cook, stirring occasionally, for 5 minutes or until vegetables have softened and released some liquid. Stir in flour, salt, pepper, and thyme until flour has absorbed all the liquid. Stir in the broth and 1/2 cup (120ml) milk. Cook and simmer for 7–9 minutes or until thickened into a thick soup-like consistency. Stir in the mixed vegetables and parsley, and then remove from heat. Taste and add more salt, pepper, thyme, or parsley if desired. Cool for 5 minutes.
3. As it’s cooling, preheat oven to 400°F (204°C).
4. Pour filling into greased 2.5- or 3-quart baking dish, or use a 9-inch pie dish that’s 2 inches deep. Arrange cold biscuits on top, squeezing them in as necessary to fit. Brush the tops of the biscuits with remaining 2 Tablespoons (30ml) milk.
5. Bake for 25 minutes, and then, keeping the pot pie in the oven, turn oven up to 425°F (218°C) and bake for 5–6 more minutes, or until biscuits are golden brown on top.
6. Remove from the oven and allow to cool for 5 minutes before serving. Leftovers keep well in the refrigerator in an airtight container for up to 5 days. Reheat as desired. 

Tartignole aux pommes (apple pancake) - Test 2

https://philandcocuisine.canalblog.com/archives/2021/11/04/39205752.html

1 - I've translated this and reduced the sugar by a lot! It was very good, and didn't really need more sweet, but just little maple syrup adds a nice flavor.

2 - This is still in the "fucking it up" stage. Undocumented from my first attempt is that the recipe instructs to move the apple about as it's browning. When I did that, the apple had not started to brown but was starting to fall apart, so I mixed it into the batter, then cooked it. It came out very good. Then I realized that the recipe instructs to leave the apples in the pan and pour the batter over it. Ok. I wanted to try that because I wanted to get the caramelizing of the apple with the sugar. In this second attempt, I started with adding a bit more water because the amount given seemed to make a batter that was too think. The next change was, instead of moving the apple so much, I left it in the pan at medium heat to cook in the hot butter and sugar for 2 minutes before flipping. I didn't touch it for 2 minutes. That looked like it worked, the apple was just starting to brown, but not crust. So I did the same after turning the apple, another two minutes, before adding the batter, and I left the temperature on at medium and put it on to cook for 5 minutes. At 4 minutes it was starting to smell burnt, so I tried to flip the pancake onto my buttered plate, and when I removed the pan it all went 'glorp' with the bottom having burnt. Grrr. I rebuttered the pan and put the flipped pancake, reassembled as best I could, back into the pan. It cooked ok, I cooked it for another couple minutes, but it seemed a little underdone. Argh! The flavor however was again very good.

Next time, I will brown the apple for 2 minutes, then instead of another 2 minutes, I will flip the apple and then pour the batter on top, right away. I will also reduce the temperature to low (on my stove) and put a lid on the pan. I hope this will translate into a pancake that is more cooked before flipping, and that the apple on the bottom will brown and crust nicely. Actually, I'd just settle with browning. And no extra water in the batter!

3 - Wow, all the above cogitating was useful. I made it, and it was fantastic! I went on the conservative side in terms of timing for the first flip and I would like to leave it for the extra minute to see if it would brown even more, but otherwise, this was incredibly enjoyable. I'm so chuffed!!!

Ben was suggesting, I think more for presentation, a drizzle of chocolate, I thought also of yogurt, and maybe try to thin some apple butter into a drizzle, given that the apple butter would be apple but different.

I'm putting this as Test 1 because if my proposed variation doesn't work, this particular version was great! I hesitate to qualify it as 'perfect' because such a thing is not of this world...

Pour cette recette, pour 4 personnes, il vous faudra :

150g flour

1/2 tsp baking powder

1 pinch salt

2 eggs

2/3 cup water

2 lrg apples, peeled and sliced thick (300 to 500 g)

150 40 g BROWN sugar

1 Tbsp calvados, brandy or 1/4 tsp cinnamon or Poudre Douce

40 g butter + 10 g

15g white sugar

Maple syrup to serve

Optional - Yogurt drizzle, chocolate drizzle, maybe apple butter drizzle?

1. Mix together the flour, baking powder, water, and salt. Stir the batter very well. Let it rest while preparing the apples.
2. Put the prepared apples in a bowl and mix together with the sugar and flavoring (liquor or spice), to coat.
3. Melt the 40g of butter at medium-high heat. When the butter begins to froth, reduce the temperature to Medium, add the apple mixture, spread evenly across the pan and let it cook for 2 minutes. 
4. Flip the apples to cook the second side. As soon as you've flipped all the pieces, pour the batter over the apple and cook on Low for 5-6 minutes or until the top is almost set. Put a lid on top to make this happen faster.
5. As the first side is cooking and the top is just starting to set, sprinkle the 15g of sugar on top.
6. Meanwhile, grease a dinner plate with the 10g of butter for the next step, reserving any leftover butter to add to the pan for the flip (next step).
7. When the bottom of the pancake is brown, make sure it's loose from the pan, perhaps by running a spatula underneath it. Upturn the plate on top of the pancake, hold firm with your hand, grab the handle of the pan and flip the pancake onto the plate. Remove the pan. The pancake should just drop onto the plate
8. Set the pan back on the stove-top, add the remaining butter to melt in the pan and slide the pancake back in to finish. Cook the second side for about 3 to 4 minutes to get another nice brown crust. 

Super easy, Super fast Arugula Salad - Test 1

https://cookieandkate.com/simple-arugula-salad-recipe/

Per serving

Arugula, a couple handfuls

Nasturtium leaves, a handful

3 cherry tomatoes

1 Tbsp. crumbled chevre cheese

Drizzle of extra-virgin olive oil

Lighter drizzle of thick balsamic vinegar or balsamic glaze*

1. Chop the leaves, toss into the bowl.
2. Cut the tomatoes in half, distribute the tomatoes and the crumbled cheese on top.
3. Drizzle with the olive oil and balsamic, to taste.

Creamy White Bean Stew - Testing

https://www.thebeardedhiker.com/white-bean-stew/

https://thissillygirlskitchen.com/creamy-white-bean-pork-stew/#wprm-recipe-container-19302

1 - 6 lbs of beans seemed like a bit much so I reduced it to 4, which seemed to be the right ratio of meat to bean. The stew was surprisingly flavorful. I gave it a good pinch of pepper flakes to substitute for the jalapeno and I felt like it was a touch too much, so I'll try to standardize to ¼ tsp, to start. The green pepper was a surprisingly necessary element. I often feel like peppers in some meals are just fluff, but in this instance at least it added a really interesting dimension to the flavor. The meat, however, should be 1/2" instead of 1", to help distribute the morsels more throughout the stew. Surprisingly, 1 tsp of salt was enough to flavor the whole thing, which surprised me (again) because beans tend to mute that taste. Oh, and the crisp lardons is more than just a garnish, it adds a really nice variation to the textures and tastes. I'm keeping it at the Testing stage mainly to try to get the heat right. Also because I used a home made chicken stock made from the carcass of a Butter Roasted Chicken stuffed mainly with thyme, which may also have been a contributor to the good flavor.

Cooking time: 2:30hrs

6x15.5oz cans navy 3lbs cannellini beans, rinsed well an drained (reserve 8oz)

5oz/141g bacon cut into lardons, for fat and garnish

1 to 2 pounds pork steak, or pork roast, cut into ½ inch cubes

2 Tbsps. oil or butter

1 diced bell pepper

1 diced onion

1 diced jalapeno or 1/4 tsp red pepper flakes

2 diced carrots

5 cloves garlic, minced

4 cups chicken broth or stock (home made preferred? See note 1)

½ cup white wine 

1 tsp salt and pepper, to taste

Parsley

1. In a large pot, fry the lardons over medium heat. When crispy, set aside
2. Salt and pepper the pork cubes, then brown in the bacon grease in batches. Set aside.
3. In the same pot, add the pepper, jalapeno, onion and carrots. Add some oil or butter if the pot looks too dry.  
4. Cook until the veg starts to soften.  Add the garlic, cook for another 2 to 3 minutes.  
5. Deglaze the pan with the wine, scraping up any browned bits off the bottom.  
6. Add the broth, beans and browned pork, stirring to combine.  Simmer for 45 minutes with the lid on, stirring occasionally.
7. Adjust the seasoning.  Grind the remaining beans with a fork or your hands before adding to the pot. Stir to incorporate.  
8. Simmer for another hour with the lid on, stirring occasionally.  Check the pork for tenderness and return to a simmer for 30 minutes or until tender.  Top with the lardons and parsley to serve.

Mijoté d'haricots blanc - Untested

http://www.whitskitchen.com/2015/09/22/perfect-for-early-fall-french-pork-white-bean-stew/

0 - I reduced the amount of pork in favor for an increase in cooked beans. I also transformed the recipe from a slowly braised dish to a slow cooker dish using the Slow Cooked Leg of Pork recipe I've been working on so I could start with dry beans instead of cooked. I am very interested in the flavoring for this recipe. I hope these significant changes work.

Serves 4

Cooking time: 6 hours

2 Tbsp olive oil

1 to 2lbs pork shoulder, cut into 1.5″ cubes

salt & pepper

1 large onion, diced

6 garlic cloves, minced

1/4 cup flour

1 generous tsp dried thyme

1 tsp dried marjoram

1 tsp dried rosemary

1 cup dry white wine

2 bay leaves

1 small fennel bulb, cut into 1″ pieces (try fronds instead?)

3 carrots, peeled and cut into 1″ pieces

4 cups chicken broth

1lb dry white beans, such as cannellini

1/4 cup fresh parsley, finely chopped

1 1/2 Tbsp fresh lemon juice

2 tsp Dijon mustard

1. Boil the beans for 10 minutes, drain and dump in the slow cooker.
2. In a Dutch oven, heat the oil at medium heat. 
3. Meanwhile season the pork with salt & pepper.
4. When the oil is shimmering, add to the pan in 2 batches, browning thoroughly on all sides (about 5-6 minutes for each batch). As the meat is browned, set aside. 
5. In the same pan, sauté the onion until just translucent, about 3-4 minutes. Add the garlic and cook until fragrant, about 1 minute. 
6. Add the flour, thyme, marjoram and rosemary, and cook 2 minutes more to cook the starch flavor out of the flour. 
7. Whisk in the white wine, add the bay leaves, deglaze the pan, then remove from heat. 
8. To the slow cooker combine the meat, fennel, carrots, and broth, and return the meat and any accumulated juices to the pot. 
9. Cover the slow cooker and cook on high for 6 to 8 hours, or until pork is tender and beans are cooked through. 
10. Transfer to a saucepan, add almost all the parsley (leave enough for garnish), then the lemon juice and mustard and stir until well blended. 
11. Simmer until sauce the sauce is slightly reduced, about 10 minutes. Taste and season with salt & pepper.

Stir fried rice and ham - Untested

https://cookpad.com/us/recipes/17018384-leftover-rice-with-spam-2023

I'm trying to substitute the fish sauce with Worcestershire sauce and lime juice. The rice will likely mostly be the Savory Rice.

2 Tbsps. peanut oil

1/2 tsp sesame seed oil

12oz cooked smoked ham, diced small

1/4 cup Worcestershire sauce

1/4 cup soya sauce

1 1/2 tsps. lime juice

1 clove garlic, minced

6 cups leftover cooked rice

1. Heat the 2 types of oil in a hot pan/wok. 
2. Add the ham and stir fry till it's crispy (?). 
3. Add the Worcestershire sauce, soya sauce, lime juice, and garlic. Cook for a minute or two or until the sharp smell of the garlic goes away.
4. Add the rice and toss to coat while stir frying.
5. When the rice is coated and heated through, serve immediately.

Chocolate Caramel Tart - Untested

https://thescranline.com/how-to-make-a-chocolate-short-crust-pastry-shell/#recipe

https://thescranline.com/baked-chocolate-caramel-tart/#recipe

Chocolate Short Crust Pastry Shell

200g flour, plain flour

40 g Dutch processed cocoa powder

50 g powdered sugar, icing sugar

1/4 tsp salt

1 tsp vanilla extract

110 g butter, cold and cubed

1 large egg, 55g, whisked

1. Line the bottom of your 10-inch tart tin with removable bottom with parchment paper.
2. Thoroughly combine the flour, powdered sugar and salt to a large bowl.
3. Pinch or rub in the butter until it is like coarse sand. Add the whisked egg and vanilla extract.
4. Mix in until the dough begins to clump together, then gently press into a ball to chill. Turn it out onto a floured surface and form into a rough disc shape. Wrap and chill for at least 1 hour.
5. On a lightly floured surface, slowly and gently roll the disc out to 14" wide.
6. The dough will be very fragile. If cracks appear pinch them together and continue rolling.
7. Carefully place the dough in the tart tin. Avoid stretching the dough, otherwise it may shrink in the baking.
8. Poke holes in the bottom with a fork.
9. Chill the dough again for about an hour before blind baking.
10. Preheat the oven to 350F.
11. Blind bake your pie shell lined with parchment paper and pie weights.
12. Remove the pie weights and bake for a final 15 minutes. Once baked, allow to let it cool before adding the filling. A warm shell filled when still warm can cause it to go soggy.

Baked Caramel Filling

125 g butter

70 g brown sugar

55 g golden syrup, or honey

2 tsp vanilla extract

395 g sweetened condensed milk, see notes

Pinch of salt

1. Preheat oven to 350F.
2. Over medium heat melt butter, sugar, and syrup/honey and heat until it begins to bubble around the sides. 
3. Add the condensed milk and continuously stir until the mixture begins to bubble again. Continue stirring for 2 minutes. It will darken slightly in color. 
4. Take off the heat and add the vanilla and salt and stir until combined.
5. Pour into the cooled blind baked tart shell. Bake for 8 minutes. Once baked, allow to cool to room temperature.

Chocolate Ganache

420 g chocolate (70%)

3/4 cup heavy (whipping) cream

2 Tbsps. (28gr) butter

1 Tbsps. brandy (optional)

1. Put the chopped chocolate in a bowl. 
2. Heat the cream and butter in a small saucepan over medium heat. Bring just to a boil, then pour the boiling cream over the chocolate. 
3. Allow to stand for 5 minutes. 
4. Stir until smooth.
5. While still hot and flowing, pour on top of the cooled and set caramel. 
6. Place in the fridge to chill for 1 hour. 
7. Optional: sprinkle with sea salt flakes once the chocolate is fully set. Slice and serve!

Tartiflette au champignons - Untested

https://experimentalmouffette.blogspot.com/2024/05/tartiflette-de-pommes-de-terre-au.html

https://www.quiveutdufromage.com/r-tartiflette-vegetarienne

https://freethepickle.fr/2021/09/29/tartiflette-vegetarienne-aux-champignons/#recipe

0 - It's been a joy to experiment with the traditional version with lardons that I thought it would be nice to share with my vegetarian brethren, so I'm experimenting with the base recipe and working out ways of substituting for the smoky meatiness of the bacon. First thoughts are with mushrooms and soy sauce.

Pie dough divided in 2 : 1¼ cups flour, ¼ teaspoon salt, 5oz/143g butter, 4 Tbsps water

2 Tbsps. olive oil

3 large onions (30oz/855gr), sliced thin

300g button mushrooms, caps quartered (stems removed and finely minced)

3 cloves garlic, finely minced

1 branch rosemary, leafed and minced

1 Tbsp soy sauce

750g to 1 kg (1.8 to 2lbs) potatoes, peeled and sliced thin

250 g Gruyere, sliced thin or grated. (OR TRY A SOFT REBLOCHON-STYLE CHEESE)

1 egg, whisked

Salt and pepper

1. Start with the pie dough to give it a chance to thoroughly rest, covered, in the refrigerator while you cook the onion and mushrooms.
2. Heat the oil in a wide pan and slowly brown the onion and mushrooms in the fat. 
3. When the onions are perfectly soft and browning, add the garlic, the herbs and the soy. Cook for another couple of minutes. Set aside.
4. Divide the dough into two balls. Roll out first to cover the bottom of the pie plate and return all the dough to the refrigerator to chill for 15 minutes.
5. Preheat the oven to 410°F.
6. Once the dough has chilled, spread half the potato in an overlapping pattern in the covered pie plate. 
7. Sprinkle with salt and pepper.
8. Layer all of the cooked onion on top, followed by lardons, and then the cheese.
9. The remaining potatoes go on top in the same overlapping pattern (it'll show through the pastry and be very pretty). 
10. Sprinkle over with more salt and pepper.
11. Wet the edges of the pie shell and drape the remaining rolled out pie dough on top. Pinch the edges securely.
12. Cut the top for vents and brush the top of the pie with the beaten egg.
13. Bake in two stages, the first for 30 minutes. Check it and if it's brown enough, cover with aluminum paper and bake another 20 to 30 minutes. If it's not brown enough, leave uncovered and check after 15 minutes.

Pain maison a la biere - Untested

https://www.regal.fr/recettes/accompagnements/pain-maison-a-la-biere-recette-facile-sans-machine-a-pain-1065694

500g flour 

7g dry active yeast

1 tsp salt

33cl dark or amber beer

2 Tbsps. olive oil

In a large bowl mix together the flour, yeast and salt. 

Form a deep well in the middle and add the beer and oil.

Combine with a wooden spoon, then knead in the bowl until it forms into a coherent ball, about 10 minutes.

Turn out onto a floured surface and sprinkle over the salt. Continue to knead, this time pulling and folding the dough onto itself until the dough becomes quite elastic, about another 15 minutes.

Lightly flour a bowl to set the dough in to rest, covered with a damp cloth for about 2 to 3 hours at room temperature. You can mark the bowl to where the dough should rise, but it should double in size.

Gently turn the dough out onto a floured surface then punch down. Shape into the desired loaf (baguette, boule or buns for example).

Lightly powder with flour and place on parchment paper. Score the tops with a sharp blade. Allow to proof again for 45 minutes to an hour.

During the second proofing preheat the oven to 475°F (or 450?). On the lowest rack place a container such as a lasagna dish, full of water.

Bake the bread in two stages, the first for 30 minutes, then lower the temperature to 400°F for another 5 to 10 minutes, just to get the bread to turn golden.

Remove to a cooling rack.

NOTES:

 

Variantes : farines, levures, épices, miel...

Vous pouvez utiliser 1/2 cube de levure fraîche du boulanger si vous préférez, en la diluant dans un peu d'eau ou de lait tiède. N'oubliez pas d'ajouter à ce levain express une belle cuillère de sucre en poudre ou de miel, pour "nourrir" votre levure. Ensuite, laissez bien reposer cette préparation 10 min avant de l'ajouter à la farine...

 

Les farines, justement ! Variez les plaisirs... La T65 donnera une mie plutôt blanche, la T80 un pain de campagne, et la T110, un pain plus complet ! Il est également possible de parfumer votre pain en remplaçant une petite quantité de la farine de blé par de la farine de seigle ou de châtaignes par exemple... Enfin, vous pouvez aussi ajouter vos épices moulues favorites à la pâte.

How to make Crowdie

https://www.facebook.com/reel/874496871391960

Peach Pie - Test 1

https://www.750g.com/gratin-de-peches-r41892.htm

1 - I made this with two significant errors. First, the quantity listed is for 4, not 6 ramekins. Secondly, I omitted the instructions for the crème fraîche therefore didn't put any in. Therefore, I have not really made this recipe and it will remain 'untested'. However, without the cream it was kind of dull, but would make a great pastry filling, like for a Danish or some such.

2 - Thought this might be better as a pie filling. I made it as per the recipe, using heavy cream instead of crème fraîche and it was delicious! It totally needs a pie filling.

3 peaches, medium slice

70g of sugar

3 egg yolks

4 Tbsps. (70g) thick crème fraîche 

Brown sugar for dusting

1. Prepare a sweet pie dough and blind bake. Allow the baked crust to cool completely before continuing to avoid a soggy crust.
2. Preheat the oven to 425 400°F
3. Arrange the peaches equally in 4 ramekins. 
4. Beat the egg yolk with the sugar, crème fraîche and the vanilla.
5. Divide equally among the ramekins and dust with the brown sugar.
6. Arrange the peaches in the bottom of the cooled crust. Pour the custard over the peaches so that they all get touched by the liquid.
7. Dust the surface with the brown sugar.
8. Bake in the hot oven for 25 minutes.

Tangzhong - Untested

https://oventales.com/tangzhong/

Try making this to add to the Commons Bread. Interested in experimenting with it because it claims to make bread softer and increases its shelf life.

1/4 cup flour (30 g)

3/4 cup water (150 g)

1. From the bread recipe, remove the above ingredients to return, later.
2. Whisk the flour and water together in a cold saucepan. Make sure that there are no lumps. 
3. Heat at medium heat, stirring continuously.
4. Once the mixture is heated to 149°F or 65°C (ie. the spoon starts leaving trails along the bottom of  the pan as you stir) turn the heat off.
5. Transfer to a dry bowl and cover tightly. Cool to room temperature before adding it to the bread dough to avoid killing the yeast. 

Nettle Stuffed Hand Pies - Untested

https://www.bbcgoodfood.com/recipes/nettle-spanakopita

Handpie Video

1 - I want to try to make hand pies with this filling, using my flaky pie dough. I'm going to try to flip them during the baking to give them a more uniform appearance and texture.

1 recipe pie dough

150g nettle leaves

100g butter, 25g solid, 75g melted

200g feta, crumbled

50g parmesan, finely grated

1 lemon, zested and juiced

1 egg, beaten

grated nutmeg

7 sheets filo pastry

1 tbsp sesame seeds

Prepare the pie dough as per instructions. While chilling in the refrigerator, make the filling.

Wash the nettles well but don’t drain them too thoroughly. Nettles are very dry and the little bit of extra moisture helps cook them.

Heat the solid butter in a large frying pan. When it’s sizzling and has turned a nutty brown, add the nettles and cook for about 6 mins until wilted. Leave to cool.

Squeeze as much liquid out of the cooled nettles as you can, then roughly chop and tip into a bowl. Mix in the feta, parmesan, lemon zest and juice, about two-thirds of the egg and some nutmeg, and season generously. The filling should be loose but not sloppy.

Heat oven to 400F. 

To assemble roll out the dough in 8" rounds (WHAT'S THE WEIGHT PER ROUND?). It's ok if they aren't perfectly round, but they need to be round-ish. 

Add 3/4 cups of the filling to the middle of the round. Fold over, BUT fold over short, leaving about 1" of the underside exposed around the rim.

Press down along the edge of the topside fold to start the seal.

Go around again, this time folding over the extra dough of the underside over the overlap along the edge of the topside.

Finally, go around again 'crimping' the folder over dough.

Put the finished hand pie on a lined cookie sheet and brush with the extra beaten egg (maybe add some milk?) and scatted the surface with the sesame seeds.

Bake for 25 to 30 mins or until golden brown. Leave to cool until just warm before serving.

Gomasio - Untested

https://fiveflavorsherbs.com/blog/6-stinging-nettle-recipes-for-a-superfoodfilled-spring/

½ cup raw, unhulled sesame seeds

2 Tbsp. sea salt

OPTIONAL

1 Tbsp. ground or finely shredded nori, kombu, and/or wakame

1 Tbsp. dried nettle powder

½ Tbsp. dried thyme

½ Tbsp. dried sage

½ Tbsp. dried rosemary

Toast sesame seeds and salt on medium heat until a few seeds start to pop.

Turn off the heat and transfer mixture to a mortar, suribachi, or food processor. Add optional seaweed and herbs.

Using a pestle or food processor, grind mixture coarsely, leaving about half the sesame seeds intact.

Store in a sealed glass jar, ideally on your table or counter where you can use as often as desired.

Use on top of rice, soba noodles, roasted vegetables, or a cup of hot broth.

Nettle Saag - Untested

https://scarletsage.com/blogs/news/nettle-saag-recipe-by-five-flavors-herbs?srsltid=AfmBOooye-Yl4zDxWdKmhXvuAb3jKbd67enPPFnPQh6-TAGZ8McOgtqh

8 cups water

8oz fresh nettle leaves, removed from stem

2 Tbsps. ghee, olive oil

2 cloves garlic, finely chopped (or substitute ½ tsp. asafoetida powder)

½ inch fresh ginger root, finely chopped

½ small jalapeno or serrano pepper, finely chopped (optional)

1½ tsps. turmeric root powder

½ tsp. coriander seed powder

½ tsp. cumin seed (whole)

8oz fresh spinach or chard, coarsely chopped

¼ cup cream 

Salt, to taste

1. Bring water to a boil in a non-reactive pot.
2. Add nettles to water and boil for 5 minutes to blanch, then transfer leaves to a colander to drain.
3. While leaves cool, heat oil in a skillet and sauté garlic, ginger, pepper, and spices.
4. Add chard and stir until coated in spices.
5. Add the nettles and stir.
6. Add a few pinches of salt, stir, and cover. Stir every few minutes, replacing cover after (if needed, add a small amount of water to prevent sticking).
7. When the vegetables are soft but not too mushy, turn off heat and add cream. Adjust salt and serve warm.

Tres Leches Cake - Untested

https://tastesbetterfromscratch.com/tres-leches-cake/

https://www.thepioneerwoman.com/food-cooking/recipes/a8891/tres-leches-cake/

https://www.allrecipes.com/recipe/7399/tres-leches-milk-cake/

Cake:

1 cup all-purpose flour

1 1/2 teaspoons baking powder

1/4 teaspoon salt

5 large eggs , separated

1 cup granulated sugar , divided

1/3 cup whole milk

1 teaspoon vanilla extract

Milk Mixture:

12 ounce can evaporated milk

14 ounce can sweetened condensed milk

1/4 cup whole milk

Whipped Topping:

1 pint heavy whipping cream

3 Tablespoons icing sugar

1/2 teaspoon vanilla extract

ground cinnamon , for topping

 

1. Preheat oven to 350 degrees F.
2. In a medium bowl combine flour, baking powder, and salt. Separate the eggs into two other mixing bowls.
3. Add ¾ cup sugar to the bowl with the egg yolks and mix on high speed until yolks are pale yellow. Add ⅓ cup milk and vanilla and stir to combine. Pour the egg yolk mixture over the flour mixture and stir gently just until combined (don't over-mix).
4. Use electric beaters to beat the egg whites on high speed. As the begin to whip into stiff peaks, gradually mix in the remaining ¼ cup of sugar. Fold the stiffly beaten egg whites into the batter gently, scraping the bottom and sides of the bowl, until combined.
5. Pour batter into un-greased pan and smooth it into an even layer. Bake for 25 to 35 minutes, or until a toothpick inserted in the center of the cake comes out clean. Remove from the oven and allow cake to cool completely.
6. Combine the evaporated milk, sweetened condensed milk, and whole milk in a small bowl. Once the cake has cooled use a fork to poke holes all over the top of the cake. 
7. Slowly pour the milk mixture over the the top of the cake, making sure to pour near the edges and all around. Refrigerate the cake for at least 1 hour or overnight, to allow it to soak up the milk.
8. In the meantime, whip the heavy cream, sugar and vanilla until stiff peaks. Smooth over the top of the cake. Sprinkle cinnamon on top. Serve with fresh sliced strawberries, if desired. Enjoy!
9. https://tastesbetterfromscratch.com/tres-leches-cake/Make Ahead Instructions: You can make Tres leches cake 1-2 days in advance. In fact, I love to make this cake the night before so that the cake has a lot of time to soak up the milk mixture. 

Lavash Flatbread - Untested

https://www.daringgourmet.com/lavash-bread/#recipe

https://www.unicornsinthekitchen.com/easy-lavash-bread-recipe/#wprm-recipe-container-20460

https://www.themediterraneandish.com/lavash-bread/

0 - There are so many flatbreads in the world! How different are they from each other?

3/4 cup lukewarm water

3/4 cup lukewarm milk (milk is not traditional but it makes a softer lavash which I prefer)

2 teaspoons active dry yeast , can substitute instant yeast and add it directly to the flour along with the liquids and proceed)

1 tablespoon olive oil

1 teaspoon honey

1 1/2 teaspoons salt

3 1/2-4 cups all-purpose flour (see Note about flour type)

1. Stir together the water, milk, yeast, oil and honey and let sit for 5-10 minutes until nice and frothy.
2. In the meantime, place the flour and salt in the bowl of a stand mixer with a dough hook attached. Add the yeast mixture and knead on "2" until everything comes together in a dough and then continue to knead for 7 minutes. (Alternatively this can be done by hand: knead the mixture until it comes together, then transfer to a floured work surface and knead for 10 minutes.)
3. Form the dough into a ball, spray the bowl with oil, return the dough ball to the bowl, lightly spray the dough with oil, cover with plastic wrap and let sit in a warm place for up to an hour or until the dough has doubled in size.
4. Punch the dough down, divide into 12 equal pieces (or 6 if using for larger wraps and you have an extra large skillet or griddle), lay them on a lined baking sheet and cover with a towel. Let rest for 10-15 minutes.
5. Preheat a large non-skillet or griddle over medium heat.
6. Transfer a dough ball ball to a floured work surface and roll out a thinly as you can. Lightly spray the skillet or griddle and place the dough on it. Cook for roughly 45-60 seconds or until the dough bubbles and has some brown spots on the bottom then flip it over and cook on the other side for another 30-40 seconds. Transfer to large plate or baking sheet and cover with a towel so it retains moisture. Repeat this process for the remaining dough balls, stacking the finished lavash on top of each other under the towel.
7. Best served immediately. For best texture enjoy within the same day. To store, place the lavash in a ziplock bag at room temperature for up to 2 days. To freeze layer them with parchment paper and store in a freezer bag or container for up to one month. To serve, spray lightly with water and reheat slowly in the oven.
8. Notes
9. Lavash can be made with either all-purpose flour or bread flour, depending on the texture and consistency you want.  Both types of flour will produce delicious lavash, but they have slight differences in their characteristics:

• All-Purpose Flour: using all-purpose flour will result in lavash that is softer, thinner, and more pliable.  In other words, it's especially suited for making wraps.  It is the most commonly used flour for lavash.
• Bread Flour: this has a higher protein content than all-purpose flour, which will result in a chewier and slightly thicker lavash.  Use this if you prefer a heartier, chewier texture.

Gâteau moelleux au chocolat et à la bière - Untested

https://www.regal.fr/recettes/desserts/gateau-moelleux-au-chocolat-et-a-la-biere-1069076

200 g chocolate 

200 g butter 

3 eggs

200 g flour 

125 g icing sugar

20 cl beer (fruity, dark or guiness)

salt

1 h 10 min (45 min to bake)

1. Preheat the oven to 300°F.
2. Melt the chocolate in a double boiler.
3. Whisk in the butter in chunks until perfectly blended.
4. Separate the eggs.
5. Combine the yolks and the sugar. Whisk the yolks with the sugar until pale, then whisk in the flour.  
6. Gradually whisk the milk into the sweet yolk mixture, then add the beer. Combine completely.
7. Whip the egg whites with salt to stiff peaks. Gently add the egg whites.
8. Pour into a prepared cake tin, greased and lined with parchment paper.
9. Bake for about 40 minutes.
10. Remove from the pan and allow to cool completely. 
11. Optionally, you can powder with icing sugar and cocoa powder as decoration.

Chocolate Pastry Cream (Crème pâtissière au chocolat) - Untested

https://thescranline.com/chocolate-pastry-cream/#recipe

https://lamouffettegourmande.blogspot.com/2016/07/pastry-cream.html

https://scientificallysweet.com/chocolate-pastry-cream-creme-patissiere/#recipe

https://www.callebaut.com/en-CA/chocolate-recipe/1446/milk-chocolate-pastry-cream

GET WEIGHTS

1 cup (250g) milk

1 tsp. vanilla extract

3 egg yolks

¼ cup (50g) sugar

1 Tbsp. (10g) flour

¼ tsp. salt

10 g cocoa powder (pref. Dutch process), sifted

100g dark chocolate, chopped fine

75g butter, cubed and cold

1. Put the milk in a saucepan. Heat to a simmer, remove from heat, add vanilla, cover, and set aside to cool about 10 minutes. 
2. Whisk the yolks with the sugar until pale, then whisk in the flour, salt and the sifted cocoa powder. 
3. Gradually whisk the milk into the sweet egg mixture. 
4. Pour this back into the saucepan, whisking constantly. Just when it starts to boil, turn off the heat, add the chopped chocolate and continue whisking until the chocolate completely melts, about one minute. Remove from the heat.
5. Whisk in the butter until completely uniform. 
6. Strain into a bowl, cover with plastic wrap, and set aside to cool. 

 

Golden Syrup - Untested

https://www.daringgourmet.com/how-to-make-golden-syrup/#recipe

https://sweetmouthjoy.com/golden-syrup/#recipe

https://www.taste.com.au/recipes/homemade-golden-syrup-recipe/oj78k97k

The first link is for the basic recipe, the second for the brown sugar addition, the third for the whole half lemon method.

General Vinaigrette - Testing

Adapted from the Spinach Salad vinaigrette. A bit light, tart, and sweet.

3 Tbsps. lemon juice

2 Tbsps. olive oil

¼ tsp Dijon mustard

¼ tsp pepper

¼ tsp salt

1-2 tsps. maple syrup (or any liquid sweet)

1. In a small jar, pour in the vinaigrette ingredients, put the lid on and shake until it emulsifies. 
2. Pour on top and toss the salad.

Marshmallow Competition

I made marshmallows a long time ago one fine Christmas, and it contained no eggs. In searching for what to do with too many egg whites on hand, I discovered that many mainstream marshmallow recipes contain egg whites! I want to do a side-by-side test. I also want to replace the corn syrup with homemade golden syrup. 

My current recipe

A recipe with Egg Whites

3 large egg whites

13 leaves of gelatine

700g white caster sugar

1 ½ tbsp liquid glucose

1 vanilla pod, seeds scraped

sunflower oil for the tin

For dusting

100g icing sugar

4 tbsp cornflour

1. Whisk the egg whites in a large heat proof bowl using electric beaters. Whisk until soft peaks form then set aside. Put the gelatine in a deep bowl or jug and cover with 200ml cold water to soften.
2. Put the caster sugar, liquid glucose and 300ml water in a large, high-sided saucepan. Cook over a medium-high heat until the mixture reaches 130C on a sugar thermometer. Be very careful when you work with hot sugar. Take the pan off the heat then add the gelatine and the water they were soaked in to the hot sugar. Take care or wear oven gloves as the sugar can bubble up and spit. Stir until the gelatine has dissolved then carefully pour the mixture into a heatproof jug.
3. Return the beaters to egg whites and whip up further until stiff peaks form. Keep whisking while you slowly pour in the warm syrup in a steady stream. Keep beating the mixture until it is smooth and shiny, then add the vanilla seeds. Continue to use the electric beaters for around 8-10mins or until the mixture is noticeably thicker.
4. Line a 25cm x 35cm roasting tin (or any large and deep rectangular dish) with cling film and brush with sunflower oil. Mix the icing sugar and cornflour together then sieve a third of the mixture into the tray to coat the inside. Pour in the marshmallow mixture, level with a spatula and leave to set for 2 hours.
5. Spread a large sheet of baking parchment over your surface and sieve another third of the cornflour sugar mix over it. Upturn the set marshmallow onto the dusted sheet and peel away the cling film. Dust with a little more of the cornflour sugar and dust a large sharp knife with it too.
6. Cut the marshmallows into small squares approx. 3cm x 3cm sieving a little more cornflour sugar over all cut sides and knife as you go. You may not need all of it but they need to be coated on all sides otherwise they will stick. Serve straightway or keep in an airtight container for up to 2 days, separated with layers of baking parchment.

Egg White Omelet - Untested

https://www.recipetineats.com/fluffy-egg-white-omelette/

3 egg whites

10g/ 1/3 oz pecorino , finely shredded

1/2 tsp chives , finely chopped + extra for garnish

10g/ 2 tsp unsalted butter

1/8 tsp salt

1 small pinch white pepper

Filling

1 tsp olive oil

1/2 cup asparagus , finely sliced on an angle (~2 spears, 25g/1 oz)

2 paper-thin slices prosciutto (20g/ 2/3oz)

1. Pre-heat oven to 200°C/390°F (180°C fan).
2. First, separate eggs and place whites in a bowl. Reserve yolks for another use.
3. Cook asparagus and prosciutto: Heat olive oil in a 20cm/8" oven-proof, non-stick pan over medium heat. Add asparagus and cook until tender. When almost done, add prosciutto and stir for 30 seconds – just enough to warm through but not crisp. Transfer to a bowl and set aside.
4. Melt butter: Add butter into the same skillet and place over low heat. The butter should melt and be bubbling gently (ie. hot, but not smoking) when the egg whites are ready to pour in. (Note 3)
5. Whisk whites until it's just opaque, fluffy and creamy. Do not take it to "stiff peaks". It should be a consistency so you can draw a figure 8 on the surface and it stays there without sinking. You do not want to be able to do "elf hats" (see in post for photo), that's too stiff. (Whisking time for me: 90 seconds by hand, 30 seconds on Speed 4 electric beater).
6. Add chives, salt and pepper. Whisk a few times just to mix through.
7. Immediately pour egg whites into hot skillet, spread with a spatula to cover surface. Stir for 10 to 12 seconds until the whites start to set on the base.
8. Remove from stove, then lightly tap the pan 5 times on the stove grates or a heat mat to remove bubbles from the base.
9. Sprinkle asparagus, prosciutto and pecorino on half the omelette (the half opposite the handle).
10. Transfer to oven for 2 minutes.
11. Remove from oven. Run rubber spatula around edges and then under the side without the filling, carefully fold omelette in half to cover the filling.
12. Press the omelette's rounded edge against the side of the pan for 30 seconds to seal the edge.
13. Turn out onto plate: Hold a plate at a 45 degree angle. Then flip the omelette out onto the plate so it lands upside down, ie. pan-contact face up (see video for demo).
14. Garnish with chives. Serve immediately!

Nougat - Untested

https://food52.com/recipes/80017-layered-nougat

3 large (106 g) egg whites

1 1/4 cups (248 g) granulated sugar

1/3 cup (104 g) corn syrup

1/4 cup (56 g) water

1 vanilla bean, scraped

1. Grease a 9x9 with nonstick spray (you can use an 8x8 pan too, the nougat will just be thicker). Place the egg whites in the bowl of an electric mixer fitted with the whip attachment.
2. Stir the sugar, corn syrup, water, and vanilla bean and its seeds together to combine. Place the pot over medium heat. Stir a few times just to ensure its combined. Once it starts to simmer, stop stirring. (If any sugar has washed up on the sides of the pot, use a pastry brush dipped in water to wash it back into the pot.)
3. Cook the mixture until it reads 235°F on a thermometer. When it does, start whipping the egg whites in the mixer on medium speed. Continue to cook the sugar syrup to 260°F, then add it to the egg whites in a slow, steady stream.
4. Once all of the syrup is added, whip for 4 minutes.
5. Pour into the prepared pan, and smooth into an even layer (I like to grease a small offset spatula with nonstick spray to make the spreading easier). Let cool/set for 3 hours, or up to overnight.
6. Prepare the second flavor of nougat as directed above. Pour on top of the first layer and smooth into an even layer. Let sit for at least 3 hours, or up to overnight.
7. Cut into 1x2 inch pieces and wrap in wax paper or cellophane. The pieces will keep for up to 3 months.
8. FLAVOR VARIATIONS
9. Chocolate Nougat: Melt 4 ounces (113 g) unsweetened chocolate, and let cool slightly. Stir in 1 ½ teaspoons vanilla extract (and omit the vanilla bean). Add at the end of step 4, along with ¼ cup (28 g) powdered sugar, whipping just until it’s incorporated – do not overmix.
10. Peanut Butter Nougat: Omit the vanilla bean. Add 8 ounces (226 g) smooth peanut butter, 1/3 cup (37 g) powdered sugar, and 1 teaspoon vanilla extract at the end of step 4, whipping just until it’s incorporated – do not overmix.
11. Strawberry Nougat: Pulse 1 ½ ounces (35 g) freeze dried strawberries and ¼ cup (28 g) powdered sugar in a food processor until they form a fine powder. Add this mixture at the end of step 4, whipping just until it’s incorporated – do not overmix. (I like to leave the vanilla bean in!)

Ari Pathiri (rice flour flatbread) - Untested

https://oventales.com/ari-pathiri/

I should look for other versions of this recipe, but I think it's simple enough and similar enough to tortilla making that I don't really need to. It would be nice to have an alternative to flour or mesa based tortillas for the gluten intolerant.

1½ cups (+ more ) roasted fine rice flour 

1 cup hot water

1 pinch salt

1. Heat a thick bottomed pan over medium heat and add the flour. Toast it for a few minutes stirring continuously until all the  flour is  heated through. Turn off before the flour begins to brown.
2. Heat water with a pinch of salt till it comes to a rolling boil.  Add the rice flour and reduce the heat to low. Mix well using a wooden spoon and turn off the heat. The rice flour will clump, make sure that there are no large pockets of dry flour and all the water is absorbed. Cover with a lid and let it rest for 10 to 15 minutes until warm enough to touch.
3. Knead well using your hands. If needed add a few teaspoons of warm water or extra flour as necessary. Form into a soft and smooth dough. Place the dough in a closed container or  cover with kitchen towel.
4. Heat a griddle or a thick bottomed flat pan (tawa) over medium heat .
5. Pinch off a lime sized piece from the dough. Roll it into a smooth ball. Dust the  work surface with rice flour and place the ball of dough. Dust the top with more rice flour. Using a rolling pin roll the dough into a thin flat disc.
6. Transfer to the hot skillet and cook over medium high heat for 20 to 30 seconds or till the pathiri turns slightly opaque (dry). Flip land let it cook for another 30 seconds before flipping again. If the pathiri does not puff up on its own press down gently   with a spatula or clean kitchen towel to help it bubble up.
7. Transfer the cooked pathiri into a  container. Cover with a kitchen towel and close the lid.
8. Wipe any excess rice flour from the skillet before making the next pathiri. Repeat the process till all the dough is used up.
9. Serve with any spicy meat dish.

Iced Oat Milk Dessert - Testing

https://thrivemarket.com/blog/2-ways-to-make-dairy-free-and-gluten-free-oat-milk-ice-cream

1 - Ok, I really have to be patient and let things cool completely before using. Results inconclusive, need to re-freeze the bucket and start again.

Makes 1 quart

1 (32-ounce) carton Califia Farms Oat Barista Blend

1 Tbsp vanilla extract

Pinch sea salt

6 large egg yolks

⅔ cup cane sugar

¼ cup corn starch

1. Whisk oat milk, vanilla bean and seeds, vanilla extract, and salt in a medium saucepan. Simmer on medium low heat, stirring often to avoid scalding.
2. Whisk egg yolks, sugar, and corn starch in a medium bowl until pale yellow. 
3. Once the milk mixture begins to simmer, slowly ladle some into the egg mixture to temper it. 
4. Pour the tempered eggs into the oat milk mixture and simmer; cook until thickened and can coat the back of a wooden spoon. 
5. Off heat, pour ice cream base through a fine mesh strainer into a large bowl.
6. Refrigerate 3 to 4 hours, and up to overnight.
7. Whisk ice cream base before adding it to the ice cream machine, then churn for 20 to 25 minutes, or until thickened to a soft-serve consistency. Freeze for 1 to 2 hours until firm.

S'mores, Deconstructed - Untested

Smores are not part of my childhood, but I totally appreciate them now. I want to make a deconstructed smore recipe, and I can see there are all sorts of ways the parts can be combined, so here links to some ideas to build from. Then, I want to make homemade marshmallows with golden syrup (and I want to make my own golden syrup to use.

Deconstructed Smores Ideas

https://app.ckbk.com/recipe/kosh89263c09s001r009/deconstructed-smores

https://systemofstrength.com/check-yourself/recipe/deconstructed-smores

https://www.foodnetwork.com/recipes/deconstructed-smores-2239540 (ALSO contains recipe for homemade graham crackers)

Marshmallow

https://lamouffettegourmande.blogspot.com/2011/12/marshmallow-candy.html

- w. golden syrup

https://sugargeekshow.com/news/homemade-marshmallow-recipe/

https://ashbaber.com/homemade-marshmallows/#homemade-marshmallows

https://kidswithfoodallergies.org/recipes/marshmallows-using-lyles-golden-syrup/

Stir Fried Rice Omelette - Testing

https://www.justonecookbook.com/omurice-japanese-omelette-rice/#wprm-recipe-container-59414

https://mykoreankitchen.com/omelet-rice-omurice/

1 Tbsp oil

1 small onion, fine chop

5 oz bacon, cubed small

1 carrot, cubed small

Handful of snow peas, rough chop

1/2 cup peas

Greens?

1/3 cup tomato

2 tsps. Worcestershire sauce

pinch of salt

1 1/2 cup cooked rice

some water

5 eggs, whisked until frothy with a pinch each of salt and pepper

1. Fry together the onion, bacon and carrot. 
2. Once the carrot starts to soften, add the snow peas and the peas and optional greens.
3. Add the tomato and let the tomato cook.
4. Add the Worcestershire sauce and salt. Stir to loosen any browned bits.
5. Add rice, mix in, then add a bit of water to loosen any stuck bits.
6. Empty into a bowl and wipe down the pan.
7. Add butter and heat up the pan before pouring in the egg...

Bourbon scented creme caramel - Testing

https://www.ricardocuisine.com/en/recipes/2004-whisky-creme-caramel

https://lamouffettegourmande.blogspot.com/2021/04/creme-caramel-flan.html

https://experimentalmouffette.blogspot.com/2024/06/crema-catalana-testing.html

1 - I made too much. For these ramekins 125g is the amount I put in ... there was enough for 187g for each, way too much. The oven at the restaurant is way hotter as well, so I need to probably halve the amount of time. I put them in for 30 minutes and the tops were browning galdarnit! I'd already reduced the amount of time by 10 minutes for chrissakes! I'm a little annoyed. OH dear, I used the crema catalana instructions, but what I realized is that I was supposed to cover them. I think I used tin foil for that.

For 12 servings

Caramel

1 1/2 cups (345g) sugar for caramel

Custard

6 cups (1425g) whole milk

3 Tbsps. bourbon

6 eggs

9 egg yolks

1 1/2 cups sugar

1/4 or 1/2? tsp nutmeg (optional)

1. Fill a dish or roasting pan (larger than what you have the creme caramel in) and fill with just enough water that it will be about a half inch below the creme caramel dish. Put this in the oven and pre-heat the oven to 300°F.
2. In a small stainless steel (for the light colour) saucepan, pour in the sugar. Shake the pan to evenly distribute the sugar - it shouldn't be too thick to allow for the sugar to heat evenly.
3. Without any stirring (!) heat the sugar over low to medium heat until it starts to melt. This will begin at the edges - because this is where it starts to melt it also means this is where caramelization starts. 
4. Be patient! DON'T turn up the heat - sugar can burn very quickly.
5. Once the sugar starts to melt around the edges, use a rubber spatula to bring the melted sugar into the middle of the pan.
6. Gently stir, just enough make sure all the sugar is dissolving.
7. Once everything has dissolved, continue to slowly cook, watching constantly and closely ('cause it can burn quickly), until you get the colour you want - light caramel colour = sweeter; dark caramel colour is more complex with bitter notes. 
8. Immediately pour the hot caramel into the ramekins (20-25g) and swirl to coat the bottom evenly. Set aside.
9. Pour the milk into the same saucepan, so that it dissolves and absorbs the remaining caramel on the bottom and sides for extra flavour. (If using the whole bean, split the vanilla bean, scrape the seeds into the milk, and add the pod.)
10. Heat the milk just to the boiling point, turn off the heat, add the vanilla, cover, and set aside to infuse for at least 10 minutes. 
11. Meanwhile beat the eggs with the sugar. Add the nutmeg, if using. Once the milk has infused, whisk it into the egg mixture.
12. Strain the custard over the hardened caramel and set the pan in a larger dish or roasting pan which has been heating in the oven. (655/6=109g) (125g per ramekin)
13. Bake until set, 45 minutes to an hour (20 15-30 minutes for individual serving dishes).
14. Remove the flan from the oven and from the water bath. Run a knife around the outside edge to loosen the it. Cool completely – even chill, if you like. To serve, flip the flan onto a plate, pour over any caramel remaining in the pan. Serve in wedges if in a cake tin or pie plate.

Blackberry Icing - Testing

Adapted from the Icing to Improve the Hips. I've made it with blackberry and with mixed fruit.

1 cup (8oz/228gr) softened salted butter

1⁄3 cup (2.8oz/78g)crème fraîche

1 Tbsp. vanilla

Grated zest of 1 lemon

2 to 4 cups (1 cup = 5.1oz/145g) icing sugar, sifted after measuring

1 to 2 Tbsps. of blackberry juice

1. Beat butter until creamy (it will become pale, almost white).
2. Blend in crème fraîche, vanilla, lemon zest and fruit juice; beat until very smooth.
3. Add the icing sugar.
4. Beat on high until smooth, no longer than 45 seconds or depending on the colour you want.

Blackberry Cake Filling - Testing

I'm adapting the Blackberry Coulis recipe to try and make something more solid that I can use to layer in the middle of a cake. I've used info from the link below and totally changed it. I used Arrowroot powder and only 1oz, and it has made the gummy arrowroot thing. Waiting to see how it works as the filling in a cake with buttercream frosting as one of the layers.

https://sugargeekshow.com/recipe/berry-cake-filling/#recipe

1 - The arrowroot seemed to absorb all the flavor and was too rubbery. Trying again with cornstarch.

2 - The flavor is better, but I'm not sure how to use this. I tried making a berry cake for the Hub (which I wasn't really excited about) and it was just ok. I don't think I applied it well to the cake, anyway.

20oz/568g fresh blackberries

1/2 cup (100g) white sugar

juice from 1 lemon

1½ oz cornstarch

2oz water

1. Over medium-low heat, add the blackberries, lemon, and sugar to the saucepan. Stir to mix well.
2. Bring to a simmer and cook, uncovered, for 3-5 minutes (up to 10 minutes if using frozen fruit to help excess moisture to evaporate).
3. As the blackberries cook, in a small bowl whisk until unform the arrowroot powder and the water. You will have to whisk again just before using because the arrowroot will want to settle.
4. Either press through a sieve or use a blender to crush the fruit and strain out the juices. 
5. Return the blackberry juice to the pot and heat until starting to simmer.
6. Stirring constantly, add the hydrated and whisked arrowroot powder to the blackberries and cook until thickened (this is pretty quick).
7. Allow to cool to room temperature before using.