Curried Cabbage Salad - Untested

https://cookingforpeanuts.com/curried-cabbage-salad/#recipe

Simply and de-veganify.

Quick Curried Cabbage - Test 1

https://howtomakedinner.com/blog/quick-curried-cabbage/

1 - Rock and roll! This was good right out of the wicket. I made it to go with dahl makhani and rice.

500 grams green cabbage sliced

4 cloves garlic minced

1 Tbsp whole cumin seeds

1/2 tsp ground turmeric

1 tsp salt (plus more, to taste)

1 Tbsp butter, oil, or ghee

 

1. Slice the cabbage, mince the garlic, and set them aside.
2. Heat a large sauté pan over medium heat and add the oil
3. Once the oil is hot, add the whole cumin seeds and stir for 30 seconds or until the kitchen starts to smell like toasted cumin seeds.
4. Add the cabbage, garlic, and salt, and cook, while stirring, for 10-15 minutes. You want the mixture to be steaming rather than frying, so if the pan starts to look dry, add a splash of water. Keep the lid on in between stirring to help retain the moisture.
5. Once the cabbage is tender, add the ground turmeric, and stir. Taste for seasoning, and add more salt if needed. If you like it spicy, you can also add some hot red pepper flakes or chili pepper. Enjoy!

Paneer Recipes (Kathi Rolls) - Untested

https://www.indianhealthyrecipes.com/paneer-kathi-roll/#wprm-recipe-container-165288 

Paneer Recipes 1

Paneer Recipes 2

Tartiflette de pommes de terre au fromage - Test 1

https://www.marieclaire.fr/cuisine/tourte-de-pommes-de-terre-au-fromage,653411.asp

https://www.cuisineactuelle.fr/recettes/tartiflette-au-comte-199777

Video in the article, useful

1 - Delicious. I'm translating and marking the changes I made. I only made one recipe of pie dough and divided it in two, and that seems to be ok, probably due to the combination of textures. I wonder, though, if I made the pastry a bit thicker, so I'm increasing the recipe for the dough. ALSO the challenge was getting everything to fit! It will remain at the Testing stage because of the pie dough variation.

2 - Freaking awesome. I reduced the amount of potato to 750g and with a little bit of pressing down, it made for a lovely dome on the pie. Also, after rolling out the top sheet of dough, I reformed and rolled out a strip of the excess dough and glued it to the rim of the pie with water. Amazing!

3 - The problem this time was that the middle hadn't fully cooked. It had baked for an hour, uncovered, and the crust was a lovely brown from the egg, but I didn't test the doneness of the potatoes inside. The edges were pretty well cooked but the middle was maybe 1/3 cooked. I used 800g of potato. So I need to work the assessing the timing somehow. Everything else is good. Oh, a way of telling (after the fact) if the pie is done is that there should be liquid released by the potatoes when you serve up the pie, I think, or at least there was no liquid when I served the undercooked pieces, but there was when I put the rest of the pie in to finish baking.

Baking time: 1h15 minutes, maybe more

150 g bacon cut into lardons 

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

3 cloves garlic, finely minced

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

40 g melted butter

Pie dough divided in 2 : 1¼ cups (6.5oz/185g) flour, ¼ teaspoon salt, 5oz/143g butter, 4 Tbsps water

250 g Gruyere, sliced thin or grated.

1 egg, whisked

Salt and pepper

1. Render the lardon in a hot dry pan until golden brown and the fat rendered. Remove the lardons and set aside.
2. Turn down the heat and slowly brown the onion in the fat. When golden, add the garlic and cook for another couple of minutes. Set aside.
3. (Ah, what I did not do was douse the sliced potato in the melted butter. I don't think this is needed.) 
4. Preheat the oven to 410°F.
5. With the first ball of dough (approx. 240g), roll it out to cover a pie dish. Store in the refrigerator.
6. Spread half the potato in an overlapping pattern. 
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). Sprinkle over with more salt and pepper.
10. Wet the edges of the pie shell and drape the remaining pie dough on top, and pinch the edges securely.
11. Brush the top of the pie with the beaten egg and make whatever design you want on top for the vents.
12. Bake in two stages, the first for 30 minutes. 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.

UK Flapjacks - Untested

https://www.errenskitchen.com/classic-british-flapjacks/#wprm-recipe-container-15573

https://www.daringgourmet.com/british-flapjacks/#recipe

½ cup salted butter (1 stick) cubed

½ cup brown sugar packed

5 Tbsps golden syrup or maple syrup

1 tsp vanilla

2⅓ cups quick-cooking oats See notes for using old fashion oats

1. Preheat the oven to 325°F/163°C (with the fan or convection setting turned off)
2. Grease and line an 8-inch square baking pan.
3. Melt the butter in a pan over medium-low heat. Add the brown sugar, syrup, vanilla and cook until the sugar is dissolved and fluid. Remove from heat and whisk until there is no visible melted butter and the mixture resembles melted caramel.
4. Add the oats and mix until well coated.
5. Spread into the prepared pan and press evenly with the back of a spoon or spatula.
6. Bake until they start to firm. This will take 20–30 minutes, use the shorter cooking time for more chewy flapjacks and longer if you prefer them crisper. The flapjacks will firm and crisp more as they cool.
7. Store covered at room temperature for up to 3 days.

Homemade Golden Syrup - Untested

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

1 1/4 cups water (300 ml)

4 cups (800 g) cane sugar (for a deeper flavor you can substitute a little bit of brown sugar if desired but will need to use a digital thermometer *see Notes)

2 TBSPS lemon juice

1. Place the sugar and water in a saucepan and stir to combine. Bring it to a boil, stirring regularly to prevent burning until the sugar is dissolved. Stir very gently to prevent sugar water from splashing up the sides of the saucepan.  Once boiling gently stir in the lemon juice or citric acid. Reduce the heat to a very low and gentle simmer (I use "3" on my induction cooktop but this will vary from cooktop to cooktop) Leave the saucepan uncovered. DO NOT STIR the syrup again.  Let it simmer on very low for 40-60 minutes or longer until the sugar is a rich amber color.  If you're using a thermometer the temperature should be about 240-250 degrees F.
2. Note: If your syrup is too thick and stiff you can reheat it, adding a little bit of water. If your syrup is too runny then you need to let the syrup caramelize longer.
3. Turn off the heat, let it sit for a few minutes, then pour the hot syrup into a glass jar and let it cool completely before closing the jar with tight sealing lid.
4. Store your golden syrup at room temperature where it will keep for several months.
5. This makes approximately 3 cups of golden syrup.

NOTES

If your using substituting a little brown sugar it will make it difficult to judge the "doneness" of the syrup based on appearance; using a digital thermometer is recommended.

Liverwurst sausage - Untested

https://www.thespruceeats.com/homemade-liverwurst-recipe-1808482

1 pound fresh pork liver, cubed

3/4 pound lean pork butt, cubed

1/4 pound pork fat, cubed

1 large sweet white onion, finely diced

3 tablespoons powdered dry milk

1 teaspoon freshly ground white pepper

1 1/2 teaspoons salt, or more to taste

2 teaspoons paprika

1 teaspoon sugar

1/2 teaspoon marjoram

1/2 teaspoon finely ground coriander

1/4 teaspoon mace

1/4 teaspoon allspice

1/4 teaspoon ground cardamom

1. One at a time, put cubes of liver, pork butt, and pork fat through a fine blade of a grinder.
2. Combine all 3 and grind them together.
3. Sprinkle onion, powdered dry milk, white pepper, salt, paprika, sugar, marjoram, coriander, mace, allspice, and cardamom over ground meat and mix thoroughly with your hands.
4. Put mixture through the fine blade of grinder 2 more times, chilling mixture for 30 minutes between grindings.
5. Pack mixture into muslin casing. It helps to fold the open end down over itself to get things started. This makes it easier to reach the bottom. Pack meat as firmly as possible.
6. Stitch open end closed or firmly secure it with a wire twist tie.
7. Place liverwurst in a large pot and add enough water to cover liverwurst by 2 or 3 inches; bring the water to a boil. Put sausage in boiling water and place a weight on it to keep it submerged. Two or 3 large dinner plates work just fine.
8. When water returns to a boil, reduce heat so that water barely simmers. Cook for 3 hours.
9. Drain hot water and replace it with an equal quantity of ice water. Let liverwurst sit in ice water until it is cool.
10. Place liverwurst in refrigerator and chill overnight. Remove the muslin casing.