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.