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.

Ice Cream / Gelato Base - Testing

Ice Cream Maker Instructions

https://www.recipesfromitaly.com/authentic-italian-gelato-recipe/

https://www.youtube.com/watch?v=OlMQiyujWKM&list=WL&index=101

http://www.realitaliankitchen.org/2014/05/homemade-vanilla-ice-cream-with-kitchen.html

1 - I've learned my lesson. Again. I followed the Recipes from Italy instructions but they were wrong for the kind of ice cream maker I have (see first link). The first YouTube link above (see the Real Italian Kitchen link below it) has way more milk for the amount of sugar. I'm altering the recipe to reflect this.

2 - It worked! I don't care if a recipe asks for 'lukewarm', in future I may try it at room temperature. I just realised I made it with too much milk and cream. I did find it a bit crystalized, so I think changing the ration of yolk to milk may help.

4 egg yolks medium size

¾ cup (150g) granulated sugar 

1¾ 1¼ cups (200g) 1½ cup (350ml) whole milk

1¾ 1¼ cups (200g) 1 cup (250ml) heavy cream 

lemon zest or vanilla extract optional

The Basic Preparation

1. Whip the egg yolks with the sugar at maximum speed, until you have a soft fluffy cream (for about 5 minutes).
2. Pour the milk in a saucepan and bring it almost to a boil, maintaing the temperature at 85°C (185 F). Cook for about 5 minutes. 
3. Transfer the egg and fluffy sweetened cream to another saucepan. Pour in the hot milk slowly. Keep mixing while you do it. If you want to flavor your gelato, this is the time to add either grated lemon zest or vanilla extract or vanilla bean. 
4. Put it back on the heat and cook for another 5 minutes.
5. Turn off the heat and add the cold heavy cream. Mix really well. 

Using the Ice Cream Maker

1. Make sure to store the KitchenAid 'freeze bowl' in the freezer for a minimum of 24 hours before getting started. Leave the freeze bowl in the freezer while you prepare your ice cream base. When you are ready to start the icing process, remove the freeze bowl from the freezer and set up the Ice Cream Maker attachment. NOTE: If you are making an ice cream style that requires you to heat the ice cream base, such as custard, you will need to let it cool completely before adding it to the freeze bowl.
2. Before adding anything to the freeze bowl, set the mixer to the lowest speed at 'stir'.
3. IMPORTANT: Make sure to start the mixer before pouring custard into the freeze bowl, otherwise the custard may freeze prematurely and lock the dasher.
4. Gradually pour the ice cream custard into the freeze bowl. Mix 20-30 minutes, depending on your recipe or to your desired consistency.
5. When the ice cream is mostly done, during the last 1 to 2 minutes, add any solids such as fruits, nuts, candies or chocolate chips.
6. Transfer the finished ice cream into another container (never leave the ice cream in the freeze bowl once it's finished. Prying hard ice cream out of the freeze bowl with metal scoops or utensils may damage the freeze bowl.). 
7. The Ice Cream Maker attachment will create a soft-consistency ice cream that can be enjoyed right away. If you want a firmer consistency, store the ice cream in a shallow airtight container in the freezer for 2-4 hours.

Pour the basic preparation into the ice cream maker and start it. It will take about 40 minutes, depending on the model. After the necessary time, your gelato is ready!

How to Make Gelato WITHOUT Ice Cream Maker

Pour the mixture into a gelato container and place it in the freezer for about 5 hours. Every 30 minutes you have to break the frozen surface. So remove from the freezer and mix for about 30 seconds using a hand whisk or an electric whisk on low speed.

Cauliflower curry - Testing

https://www.indianhealthyrecipes.com/cauliflower-curry-recipe/#wprm-recipe-container-38380

1 head cauliflower (250g)

2 Tbsps. oil

1/4 tsp brown mustard seeds

1/2 tsp cumin seeds

1 bay leaf or 1 sprig curry leaves

1 1/4 cup onion, chopped fine

1 green chili, seeded and minced (or a pinch of pepper flakes)

1/2 Tbsp grated ginger

2 garlic, minced

1 cup (2 medium) tomatoes

1 tsp salt

1/4 tsp turmeric

1/2 tsp chili powder (Kashmiri is ideal)

1 tsp garam masala

1/2 tsp coriander powder

1 cup water

1. Heat oil in a wide pan, add mustard, cumin and bay leaf.
2. When the mustard seeds pop, add the onions and the chili. Saute about 5-6 minutes. Add ginger and garlic and saute until the sharp garlic odor goes away (about 60 seconds).
3. Add tomatoes and salt. Saute until the tomatoes break down.
4. Stir in turmeric, chili powder, garam masala and coriander. Saute about a minute.
5. Add cauliflower florets and mix for 1 to 2 minutes.
6. Pour in the water gradually until the desired sauciness is achieved (you don't have to put in the full cup, and keep in mind that the cauliflower will also release quite a lot of moisture.)
7. Cook covered until the cauliflower is tender al-dente.
8. Garnish with fresh cilantro leaves.

Sausage Recipes - to sort

https://honest-food.net/cured-meat/fresh-sausages/

Includes: 

Smoked

Andouille

Bangers

Venison

Kielbasa

Brats

Duck

Toulouse

Etc

Okonomiyaki (I WANT TO FRENCHIFY) - Untested

https://www.loveandlemons.com/okonomiyaki/#wprm-recipe-container-46970

Time: 25minutes mins

Serves 2

3 packed cups finely shredded cabbage, about ½ medium*

1¼ cups chopped scallions, about 1 bunch

1 cup panko breadcrumbs

¾ teaspoon sea salt

3 large eggs, beaten

Extra-virgin olive oil, for brushing

For serving

Vegan Worcestershire sauce, Annie’s recommended

Mayo, Sir Kensington’s or Kewpie recommended

Sesame seeds

Pickled ginger

½ sheet nori, sliced**

½ cup microgreens, optional

1. In a large bowl, combine the cabbage, scallions, panko, and salt. Gently mix in the eggs. (Note: the mixture will be very loose and cabbagey, not like a flour pancake batter. If it's very dry, let it sit for 10 minutes).
2. Heat a nonstick skillet over medium heat. Brush the skillet with olive oil and use a ¼ measuring cup to scoop the cabbage mixture into the skillet. (It's ok if it doesn't seem cohesive, it'll bind together as the egg cooks). Flatten gently with a spatula so that the mixture is about 1/2 inch thick. Cook for 3 minutes per side, or until browned, turning the heat to low as needed. Repeat with the remaining mixture, wiping out the skillet and brushing with more oil as needed.
3. Drizzle the okonomiyaki with Worcestershire sauce and thin strips of squeezed mayo. Top with sesame seeds, pickled ginger, and nori. Sprinkle with microgreens, if desired. Serve hot.

Stracciatella alla Romana (egg drop soup) - Untested

https://www.lacucinaitaliana.com/italian-food/how-to-cook/homemade-stracciatella-alla-romana-italian-egg-drop-soup

Serves 4

Time 10 minutes

2 large eggs, lightly beaten

⅓ cup Parmigiano Reggiano cheese, grated

4 cups chicken broth

Freshly ground black pepper

Fresh parsley, minced (to garnish)

1 pinch of nutmeg (optional) 

Extra-virgin olive oil

1. In a medium saucepan, warm the chicken stock over medium-high heat. Bring to a gentle boil or simmer. In the meantime, beat the eggs, Parmigiano Reggiano cheese, and a pinch of black pepper and nutmeg in a mixing bowl. Whisk until combined. Lower heat to barely simmering. While whisking the simmering broth, slowly pour the egg mixture into the broth. Return the soup to a simmer, then remove from the heat.
2. Pour the soup into serving bowls. Garnish with fresh parsley, black pepper to taste, and top with a drizzle of extra-virgin olive oil.