Jerusalem Artichoke Soup with Crispy Sage Leaves - Untested

https://cooking.nytimes.com/recipes/1015365-jerusalem-artichoke-soup-with-crispy-sage-leaves

¼ cup extra-virgin olive oil

1 leek, white and pale green parts,

rinsed and finely chopped

½ cup finely chopped white onion

2 lbs. Jerusalem artichokes,

peeled and rinsed

5 cups water or vegetable stock

1 tsp sea salt

CRISPY SAGE LEAVES

1 Tbsp. olive oil

8 to 12 fresh sage leaves

1. Heat the olive oil in a soup pot over medium heat. Add the leek and onion and sauté until softened, about 5 minutes. 
2. Add the Jerusalem artichokes, water and salt and bring to a boil. Decrease the heat, cover and simmer until the artichokes are tender, about 30 minutes.
3. Remove from the heat and let cool. Transfer the mixture to a blender and process until smooth. Taste and adjust the seasonings if necessary. Gently reheat before serving.
4. To crisp the sage leaves, heat the olive oil in a small sauté pan over medium heat. Add the sage leaves and sauté until just crisp, about 2 minutes. 
5. Garnish each serving with a couple of the sage leaves.

Hummus Pasta - Untested

https://feelgoodfoodie.net/recipe/hummus-pasta/

2 Tbsps. olive oil

1 medium onion (6oz/170gr) sliced

2 garlic cloves sliced

1 cup spinach

1 cup plain hummus

1 lb. spaghetti

1 lemon, juiced and zested

¼ cup fresh basil chopped, plus more for serving

Pinch crushed red pepper

1. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until al dente according to package directions. Reserve 1 cup of pasta cooking water, then drain the pasta and return to the pot to stay warm.
2. In a large skillet, heat the olive oil over medium heat. Add the onions and cook for 5-7 minutes or until fragrant and they soften. Add the garlic, and cook for 30 seconds, or until fragrant. Add the spinach and cook for 1 minute, or until is slightly wilts.
3. Add the hummus, about ½ cup of the pasta cooking water, the lemon juice and lemon zest, and stir until a creamy sauce forms. Add more pasta water to thin the sauce a little at time, as desired.
4. Transfer the cooked pasta to the skillet, turn off the heat and toss everything together. Top with basil and crushed red pepper.
5. Serve immediately with parmesan cheese or basil, if desired.

NOTES

Storage: Store any leftovers in an airtight container. They will last about 3-4 days in the fridge.
Make Ahead Tips: You can make the pasta sauce up to a day in advance and then just add it to cooked pasta when ready.
Sourcing: Feel free to use any hummus you’d like. You can find it in the fresh deli section of most grocery stores. You can also use a homemade version if you’d like!
Substitutes: For best results, follow the recipe as is. However, if you prefer to skip the spinach or use different greens like kale, that works as well!

Jerusalem Artichoke Sauce with Crumbled Bacon - Untested

https://www.instagram.com/natsnourishments/reel/C018JBJqZpp/?hl=en

200g jerusalem artichokes
1 shallot
3 cloves of garlic
150ml heavy cream
200g lardons 
250g pasta (I used ditalini rigate)

1. Peel the artichokes and chop them roughly, drizzle with olive oil and salt, roast at 200C for 25-30 minutes.
2. Meanwhile, fry the lardons until crisp and then set aside. Dice the shallot and fry this in the same bacon pan for 5 minutes before adding minced garlic. Turn off the heat whilst you wait for the artichokes to be ready.
3. Pop your pasta on to boil and then remove the artichokes and blend them until smooth the the cream and some water to loosen.
4. Pour this into the pan along with the drained pasta, some pasta water and 2/3 of the crispy bacon bits. Stir well and serve with the remaining bacon bits on top

Bobotie - Untested

https://www.allrecipes.com/recipe/157881/best-bobotie/

Tarte Flambée Alsacienne - Untested

https://www.seriouseats.com/classic-tarte-flambee-alsatian-pizza-recipe

It's a franco-german pizza! What's a baking steel?

1 cup fromage blanc (see notes)

1/2 cup crème fraîche (see notes)

Kosher salt and freshly ground black pepper

Pinch freshly grated nutmeg

1 recipe basic New York pizza dough or 2 pounds store-bought pizza dough, divided into 4 even portions, proofed, and ready to stretch and top

Flour, for dusting

1 medium white or yellow onion, very thinly sliced

1/4 pound sliced bacon, cut crosswise into thin strips

1. Set baking steel on oven rack 6 to 8 inches from broiler and preheat oven to 550°F (or highest possible setting) for 1 hour.
2. Meanwhile, in a large bowl, whisk fromage blanc with crème fraîche until thoroughly incorporated. Season with salt and pepper, Whisk in nutmeg.
3. Working with 1 piece at a time, set dough on a lightly floured work surface. Using your hands and/or a rolling pin, work dough to a thin, roughly 10- by 5- inch oval. Transfer dough to a pizza peel.
4. Switch broiler on to high. Spread one quarter of fromage blanc mixture over dough leaving a 1 centimeter border around the edge. Scatter a small handful of onion all over, followed by a small handful of bacon. Slide pizza onto baking stone and bake until toppings are browned spots and crust is golden brown and puffed, 3 to 5 minutes. Serve immediately, and repeat with remaining dough and toppings.

Note: If you can't find fromage blanc, a tangy fresh cheese, you can substitute the fromage blanc- and crème fraîche-mixture below with either 1 1/2 cups quark, or 3/4 cup buttermilk blended with 3/4 cup cream cheese.

Queen's Pudding - Untested

https://www.deliaonline.com/recipes/collections/delia-online-cookery-school/queen-of-puddings?fbclid=IwY2xjawI69XVleHRuA2FlbQIxMAABHb7Boszz61n_qXn0rHpE7VPAAW2HPXg_F3klhX6imXcxhzjB5X43Ba1Idg_aem_XbKaRLYk2dcA6AxwdVfRIQ

570ml milk

110g white breadcrumbs (made in a mini chopper using slightly stale bread)

25g golden caster sugar

grated zest of 1 small lemon

1 rounded teaspoon butter

3 large eggs, separated

6 rounded dessertspoons raspberry jam (about 175g)

40g caster sugar, plus a heaped teaspoon

First, pour the milk into a saucepan and bring to the boil.

Remove from the heat and stir in the breadcrumbs, sugar, lemon zest and butter then leave for twenty minutes to allow the breadcrumbs to swell. Pre-heat the oven to 180°C, gas mark 4. Now lightly beat the egg yolks and add them to the cooled breadcrumb mixture. Pour it all into the pie dish. Bake in the centre of the oven for 30 – 35 minutes, or until set. 

Meanwhile, in a small saucepan melt the raspberry jam over a low heat and, when the pudding is ready, remove it from the oven and spread the jam carefully and evenly all over the top.

Next, using an electric hand whisk, lightly beat the egg whites in a large scrupulously clean bowl until stiff, then whisk in the 40g of caster sugar and spoon this meringue mixture over the pudding, going around the edge of the dish first, then filling in the centre. 

Use the back of the spoon to spread out the mixture and fill any gaps. 

Finally, sprinkle the heaped teaspoon of caster sugar over it all and bake for a further 10-15 minutes until the topping is golden brown.

Serve warm from the oven with some chilled pouring cream, but it’s still good when it’s cold.

Semmelknödel (German Bread Dumplings) - Untested

https://www.daringgourmet.com/semmel-knoedel-german-bread-dumplings/?fbclid=IwY2xjawI698pleHRuA2FlbQIxMAABHVrR2ljF3OiU9aMng2cfFNZN1mzGIKMWl0Jf-JPL3j5D3yKvd4eBfIapgw_aem_TqG0XebsMnBrLzbM6EAErw

11 ounces of white crusty bread (traditionally Brötchen/crispy bread rolls are used) , left to sit out for a few days to get hard and then diced into small cubes

Note:  It’s more convenient to use bags of unseasoned bread stuffing – it’s already cubed, simply let it dry out a little longer.  (I do not advise using croutons though as they’re too hard.)

1 cup hot milk

1 tablespoon butter

3/4 cup very finely diced yellow onion

4 strips bacon, diced and fried until crisp , optional for a variation called Speckknödel (Bacon Bread Dumplings)

2 large eggs , lightly beaten with a fork

3 tablespoons finely chopped fresh parsley

1 teaspoon salt (you can use less if using bacon)

1/4 teaspoon freshly ground black pepper

1/8 teaspoon freshly ground nutmeg

breadcrumbs, as needed

1. Chop the hardened bread into small cubes and place them in a large bowl.  Pour the hot milk over the bread, cover and let sit for 20-30 minutes or until softened.
2. Heat the butter in a frying pan and cook the onions just until transparent, do not brown them. Add the cooked onions to the bread mixture along with the eggs, cooked bacon (if using), parsley, salt, pepper and nutmeg.  Knead the mixture together with your hands until very thoroughly combined, breaking up as many of the bread cubes as you can until it’s a soft and chunky-smooth consistency.  If the dough is too wet, add breadcrumbs (not flour).
3. Wet your hands to prevent the dough from sticking and form Knödel about the size of a tennis ball (they will expand slightly when cooked). Press the Knoedel between your palms to make sure they're nice and compact. Bring a large, wide pot of lightly salted water to a very light simmer – not boiling but just on the verge of boiling with tiny fizzy bubbles floating up.  Carefully drop the Semmel Knoedel in the water and let them "steep" 15-20 minutes. Do not at any point let the water boil or you risk your Knödel losing shape or falling apart.  Carefully lift them out with a slotted spoon.   
4. Serve with Rouladen, Sauerbraten, Senfbraten, Geschnetzeltes, Jaegerschnitzel, etc.

To Freeze The Knödel: Let them cool completely, place them spread apart on a cookie sheet and freeze them, then transfer them to a freezer bag or container. To reheat, let them thaw and reheat them covered (to create some steam) in the microwave.

Makes 6-7 Semmelknödel, depending on the size.

Apple Mostarda - Untested

https://www.facebook.com/reel/1242274737101593

Joe Bartlett

Serve with cheese, charcuterie, roast pork, white meat, roasted pumpkin.

4 eating apples, peeled and fine dice

1 lemon

1 Tbsp yellow mustard seeds

1 tsp salt

300g sugar

300g apple cider vinegar

200g apple juice

1 Tbsp Dijon mustard

1 Tbsp Grainy mustard

1. Use a grater to get the last of the apple meat from the core. 
2. Peel the zest from the lemon and finely slice in julienne. Juice the lemon.
3. Add all the apple and the lemon to a saucepan, add the mustard seeds, salt, sugar, apple cider vinegar and apple juice.
4. Bring it to a boil until it cooks down.?
5. Add the two mustards and stir in. Keep simmering until it obtains a jam-like texture, and the liquids have reduce by half. 
6. While it's still hot, ladle into sterilized pots to keep for 6 months. Will last opened in the refrigerator for 3 months.

Potato and Caramelized Onion Galette - Untested

https://www.instagram.com/reel/DEvZgpJz8xL/?utm_source=ig_web_copy_link&igsh=MzRlODBiNWFlZA==

Galette

2 onions, finely sliced

2 tbsp olive oil

2 large potatoes, thinly sliced

3 tbsp unsalted butter, melted

2 tbsp chopped thyme

½ cup cheddar, grated

1/3 cup parmesan, grated

½ cup mozzarella, grated

Salt, pepper

1 30cm square shortcrust pastry, slightly frozen

1 egg

Salad

1 red onion, finely sliced

Large handful parsley leaves, picked

Fresh lemon juice

For the caramelised onions, place 2 tbsp of olive oil into a medium, heavy based saucepan with the sliced brown onions and a good pinch of salt.

Give this a good stir, then place over a medium heat, cover with a lid and let them cook for 3 minutes until they begin to sweat and soften. Then stir and replace the lid, continuing to cook for 3 more minutes before removing the lid and continuing to cook for 10-15 minutes until they begin to caramelise and become golden but still soft. Set aside.

Combine the thinly sliced potato, ¾ of the caramelised onion, butter, thyme and a little salt and pepper. Set aside.

Place the pastry onto a large piece of baking paper. Lay over half the potato mix, leaving a 3cm border around the outside to spread over half the cheese followed by the remaining potato. Add in the remaining cheese and the reserved caramelised onions.

Fold the edges up and over the sides of the potato, brush with egg wash and then transfer to a baking tray and put it into the 210C oven to cook for approximately 45-50 mins minutes. When ready to serve, cut the tart into desired pieces.

Combine the red onion, parsley leaves, a squeeze of lemon, splash of olive oil and a little seasoning, serving this with the galette

Faux Oyster Sauce - Untested

https://www.okonomikitchen.com/vegetarian-oyster-sauce/#tasty-recipes-14490-jump-target

3 dried shiitake mushrooms (approx. 20g, rehydrated in 1 cup of hot water until soft)

2 tsp miso paste (10g)

1 1/2 – 2 tsp salt (6g)

1 tbsp soy sauce 

2–3 tsp tamari sauce 

2 tsp cornstarch + 1 tbsp water (6g)

Caramel

1/3 cup sugar 

2 1/2 tbsp water (37ml)

2 1/2 tbsp hot water (37ml)

Optional seasonings

2 tsp minced garlic or 1/4 tsp garlic powder

1 tsp minced ginger or 1/8 tsp ground ginger

1/4 tsp Chinese five spice

Mushroom mixture

1. Pour the soaking water through a fine mesh sieve to remove any excess dirt. 
2. Cut the softened rehydrated mushrooms with scissors (optional, you can skip this step if you have a high speed blender). 
3. Blend the soaking water and mushrooms until smooth. 

Caramel

1. In a saucepan over medium heat add sugar and water. Do not mix or swirl the pan. 
2. Let the mixture bubble until amber in colour. 
3. Turn off the heat and then add in the hot water. 
4. Be careful as the water may splash due to the vigorous bubbling. 
5. Stir the caramel– at this point it should be slightly runny and smooth.

Finishing the sauce

1. Add the blended mushroom mixture to the saucepan and stir with the caramel sauce. 
2. Turn the heat back on over low to medium low. 
3. Add the soy sauce, dark soy sauce, miso paste, salt and any additional seasonings of choice and whisk until well combined. 
4. Drizzle in the corn starch slurry while continuing to whisk until thickened to desired consistency. 
5. The mixture will thicken more as it cools. 
6. Taste and adjust the saltiness to your liking.

Store: Remove from heat and once cooled, transfer to an air tight container. Store in the refrigerator for up to two weeks or in the freezer for up to 3 months.

Gratin de topinambours et patates (Jerusalem artichoke and potato casserole) - Untested

https://www.marieclaire.fr/cuisine/gratin-de-topinambours-et-pommes-de-terre,1401117.asp

Feeds 4 people

Prep and cooking - approx 1 hour

400 g Jerusalem artichokes, peeled and sliced thin

400 g potatoes, peeled and sliced thin

1 cup heavy cream

1 cup milk

2 garlic cloves, minced

Grated nutmeg

Salt

Pepper

1. Preheat your oven to 350°F.
2. In a bowl mix the milk and the cream, add the garlic and season with salt, pepper and nutmeg.
3. Butter a gratin dish then place a layer of potatoes, a layer of artichokes, and a sprinkle of salt and pepper. Repeat until everything is used up. 
4. Pour over the milk-cream mixture.
5. Bake for 40 minutes.
6. Serve hot as an accompaniment.

Cake Crumb Cookies - Untested

https://www.tastemade.co.uk/videos/leftover-cake-4-ways/cake-crumb-cookies/

400g leftover cake
100g butter
200g sugar
2 eggs
1 tsp vanilla extract
1/2 tsp salt
1/2 tsp baking soda
200g flour
50g choc chips
2-3 tbsp milk

1. Cake crumb cookies: preheat the oven to 180 C (160 C fan) and line two flat oven trays with baking paper. Put the leftover cake into a food processor and blitz to fine crumbs.
2. In a large bowl, cream together the butter and sugar. Once light and fluffy, beat in the egg, vanilla, salt and baking soda, then fold in the cake crumbs, flour and chocolate chips. Add a few tablespoons of milk, if needed, to bring the dough together.
3. Scoop 2 tbsp dough at a time and place, well spaced, on your lined baking trays. Bake for 10-12 minutes until spread out and golden brown. Leave to cool on the trays for a few minutes then move on to a wire rack to cool completely.

Chicken with sloe gin and juniper berries - Untested

https://marmadukescarlet.blogspot.com/2010/09/chicken-with-sloe-gin-and-juniper.html

This recipe asks for chicken breasts but I try to convert these to whole chicken. Maybe skin the chicken first.

Serves 4

1 tbsp butter

2 tbsp olive oil

4 chicken breasts fillets, skinned

2 medium sized (English) onions, chopped

2 sticks of celery, chopped

350g carrots (or 3 medium sized), sliced

2 cloves of garlic, chopped

125g chestnut mushrooms, sliced

1 tbsp fresh parsley, chopped

1 bay leaf

1 tsp fresh thyme, chopped (or half a tsp of dried thyme)

100ml chicken stock

100ml  red wine

100ml sloe gin

1 tsp juniper berries, crushed

salt and freshly ground black pepper

1. Melt butter and 1 tbsp olive oil in a frying pan and fry the chicken breasts until they are lightly browned on each side. Set aside
2. Heat 1 tbsp of olive oil in a large pan and add chopped onion and celery. Gently fry for 5 minutes, before adding the garlic. Continue to fry for 2 more minutes.
3. Add mushrooms and lightly salt. Stir and continue to cook, with the lid on for 5 minutes.
4. Add carrots and fry for 2 more minutes. The mushrooms will have released much of their water into the pan.
5. Add the herbs, juniper berries and the liquid. Bring to the boil and simmer for 15 minutes.
6. Cool the mixture and blend to a smooth puree. If the sauce is a little thick, then add either a little more stock or wine, to thin out.
7. Put the chicken breasts into a pan and add the blended sauce. Cook until the chicken is cooked through, about 15 minutes depending on the thickness of the fillets.
8. Season to taste (bearing in mind that you have already added salt to the mushrooms and that your chicken stock may be salty).
9. p.s:
10. In the interests of full disclosure, I think I should mention that this really isn't the prettiest of dishes. The combination of carrots, red wine and sloe gin does give it a rather muddy appearance but don't let that put you off. It tastes delicious, particularly with mash and lashings of colourful savoy cabbage.

Poulet et Légumes Braisés à la Moutarde - Untested

https://www.coupdepouce.com/cuisine/plats-principaux/recette/poulet-et-legumes-braises-a-la-moutarde

https://www.factormeals.ca/recipes/honey-mustard-chicken-w31-66801d6de4ccb870eb4de268?locale=fr-CA

https://ddcuisine.canalblog.com/archives/2012/03/15/23609965.html

I suspect these are all very different recipes but I'll check on them later. The below is the Coup de Pouce recipe which I need to read and understand.

2 bulbes d'ail

1 oignon rouge coupé en quartiers

ou:

12 petits oignons (de type cipollini) , blanchis et pelés

3 grosses carottes , pelées et coupées en gros morceaux

2 branches de céleris coupées en gros morceaux

4 panais pelés et coupés en gros morceaux

3 pommes de terre pelées et coupées en gros morceaux

ou:

12 petites pommes de terre (de type grelot) , brossées

4 cuillères à table d’ huile d'olive

1/4 tasse de farine

1/2 cuillère à thé de sel

1/2 cuillère à thé de poivre noir du moulin

2 cuillères à thé d’ herbes de Provence

4 lb de morceaux de poulet (pilons, hauts de cuisses et poitrines ) non désossés, la peau et le gras enlevés

2 cuillères à table de beurre

1 tasse d’ oignon hachés

1/2 tasse de vin blanc sec

1 1/2 tasse de bouillon de poulet

1/4 tasse de moutarde de Dijon 1/4 tasse de moutarde de Meaux ( moutarde à l'ancienne )

1 cuillère à table de sauce Worcestershire

1 trait de sauce tabasco

1 grosse patate douce , coupée en gros morceaux

1. Couper une tranche sur le dessus des bulbes d'ail de manière à exposer les gousses. Dans un grand bol, mettre les bulbes d'ail, l'oignon rouge, les carottes, le céleri, les panais et les pommes de terre, arroser de 2 c. à tab (30 ml) de l'huile et mélanger pour bien enrober les légumes. Mettre les légumes dans une grande rôtissoire, couvrir et cuire au four préchauffé à 400°F (200°C) pendant environ 20 minutes ou jusqu'à ce qu'ils aient légèrement ramolli.
2. Dans un plat peu profond, mélanger la farine, le sel, le poivre et les herbes de Provence. Passer les morceaux de poulet dans le mélange de farine en les retournant pour bien les enrober (secouer pour enlever l'excédent). Dans un grand poêlon, chauffer la moitié du reste de l'huile et du beurre à feu moyen-vif. Faire dorer les morceaux de poulet de 8 à 10 minutes, en plusieurs fois (ajouter le reste de l'huile et du beurre, au besoin). Mettre le poulet avec les légumes dans la rôtissoire.
3. Dans le poêlon, cuire les oignons hachés à feu moyen, en brassant de temps à autre, pendant 5 minutes ou jusqu'à ce qu'ils aient ramolli. Ajouter le vin blanc en raclant le fond du poêlon pour en détacher les particules. Ajouter le bouillon de poulet, la moutarde de Dijon, la moutarde de Meaux, la sauce Worcestershire et la sauce tabasco et mélanger. Verser le mélange sur le poulet et les légumes. Couvrir et cuire au four préchauffé à 400°F (200°F) pendant 30 minutes. Ajouter la patate douce et poursuivre la cuisson à découvert pendant 20 minutes ou jusqu'à ce que le jus qui s'écoule du poulet lorsqu'on le pique avec une fourchette soit clair et que les légumes soient tendres (arroser le poulet du jus de cuisson de temps à autre). (Vous pouvez préparer la casserole de poulet à l'avance, la laisser refroidir et la mettre dans un contenant hermétique. Elle se conservera jusqu'au lendemain au réfrigérateur et jusqu'à 2 mois au congélateur.)
4. Au moment de servir, disposer le poulet, les légumes et les bulbes d'ail dans un grand plat de service et arroser de la sauce. Servir le poulet et les légumes accompagnés des bulbes d'ail rôtis.

Fermented Ketchup - Untested

https://thehappypear.ie/plant-based-and-vegan-recipes/fermented-tomato-ketchup/

For fermentation:

500g cherry tomatoes, cut in half

10g non-iodized salt

1 cup water 

½ onion, fine dice

2-3 garlic cloves, minced

10g fresh ginger (1 thumb sized piece), grated

1 sprig fresh thyme (optional)

1 green chilli, minced

For ketchup blending:

2 to 3 Tbsps. apple cider vinegar, to taste

1 to 2 Tbsps. maple syrup, to taste

2.5 Tbsps. tamari or soy sauce

1/2 tsp smoked paprika

8 Tbsps. tomato paste

1. Put the tomatoes, onion, garlic, chilli and thyme in a clean glass jar.
2. Make the brine by dissolve the salt in filtered water.
3. Pour the brine over the tomato mixture. Use a fermentation weight or a small, clean jar lid to keep the tomatoes submerged under the water
4. Cover the jar with a loose-fitting lid or a piece of cloth secured with a rubber band.
5. Keep the jar at room temperature (20–25°C / 68–77°F). and out of direct sunlight and leave to ferment for 5-7 days. This will take longer in a cooler environment.
6. Check daily to ensure the tomatoes remain submerged, and burp the jar (if sealed) to release gas buildup. The tomatoes are ready when they taste tangy, slightly fizzy, and have developed a fermented aroma.

Blend into ketchup:

1. Strain the fermented tomatoes, reserving some of the brine.
2. Blend the tomatoes with apple cider vinegar, maple syrup, tomato paste, tamari/soy sauce until smooth. Add reserved brine, a tablespoon at a time, to adjust the consistency.
3. Taste and adjust:
4. Taste the ketchup and adjust the seasoning to your liking by adding more sweetener for balance or vinegar for extra tang.
5. Use within 6 weeks.

Tips

For smoother ketchup, pass the blended mixture through a fine mesh sieve.

If you like a spicier ketchup, add a pinch of chili flakes or a fermented chili pepper to the blend.

Save leftover brine to start another batch of fermented vegetables or use as a savory probiotic shot.

Making Vinegar - Testing

Making Vinegar Epicurious

Use a leftover wine with a live vinegar. That's a vinegar that has an active culture or "mother," an acidic, bacteria-packed mixture that kickstarts fermentation. That mixture sits for 2-3 months until it turns funky and tart.

Baking in glass vs. metal - UNTESTED

Easiest way to instantly improve your baking: use the right type of baking pan.⁠

⁠The wrong pan may result in loaves that sink, brownies that never cook through the center, or burned edges. Investing in the right equipment will definitely pay off in the long run.⁠

⁠I recommend you start using a metal pan and ditch the glass pans. ⁠

⁠If you’ve ever ended up with under-baked, gummy, or sunken brownies or banana bread, it may have been because you baked in a glass pan. Glass pans take much longer to conduct heat than metal pans.⁠ Not to mention, glass is heavier and more fragile. I use metal, specifically aluminum, 90% of the time!⁠

⁠If all you have is a glass pan, here’s what to do: try dropping the temperature from 350°F to 325°F and increasing the time anywhere from 5 to 15 minutes, depending on the volume of batter.

 

Kärleksmums (Swedish Chocolate Cake) - Untested

https://halsanutrition.com/karleksmums-swedish-chocolate-cake-with-mocha-glaze-and-coconut/#wprm-recipe-container-5038

https://foodandjourneys.net/swedish-chocolate-coffee-squares/

https://scandinaviancookbook.com/karleksmums-swedish-chocolate-cake/

8×8 or 9×9 cake pan

  

Cake

3 large eggs

¾ cup sugar

1 tsp vanilla extract

¾ cup flour

2 Tbsps. cocoa powder

2 tsps. baking powder

1 pinch salt

6 Tbsps. (4oz/84g) butter, melted

⅓ cup + 1 Tbsp milk 

Mocha Glaze 1

4 Tbsps. (2oz/56gr) butter

1 ½ cups powdered sugar

2 Tbsps. cocoa powder

1 tsp vanilla extract

1½ – 3 Tbsps. strong coffee (regular or decaf)

2 Tbsps. unsweetened, shredded coconut

OR Glaze 2

2 cups powdered sugar

2 tsbps. cocoa powder

2 & 1/2 tbsps. water

1/3 cup desiccated coconut

1. Preheat oven to 350°F. Line an 8×8 or 9×9 cake pan with parchment paper.
2. Add the eggs, sugar, and vanilla extract to a large bowl. Use an electric whisk to whip until fluffy.
3. In another, smaller bowl, whisk together the flour, cocoa, baking powder, and salt. (If cocoa is clumpy, run the whole mixture through a sieve or sifter.)
4. Stir in the dry mixture, butter, and milk into the whipped egg-sugar mixture. Use the electic whisk on its lowest setting or a spatula to combine until blended.
5. Pour the batter into the cake pan. Use a spatula to get everything out and to smooth the top. Bake for about 20-25 minutes or until a toothpick comes out clean. (It will be closer to 20 minutes for a 9×9 pan and closer to 25 minutes for an 8×8 pan).
6. While the cake is cooling, make the glaze. First, melt butter in a saucepan over medium heat. Next, stir in the powdered sugar, cocoa powder, coffee, and vanilla extract. Mix until smooth, adding more coffee as needed to get the right consistency. (Note: if you want a more fluffy, frosting-like mixture, use an electric whisk to combine everything).
7. Carefully transfer the cake to a cutting board or large plate. Use a toothpick to stick some holes into it. (This is not a must, but allows the glaze to seep into the cake.)
8. Spread the glaze over the cake using a spatula. Sprinkle with the coconut. Slice into as many pieces as you want and enjoy!

Clementine and Almond Cake - Testing

https://www.facebook.com/reel/1649356059309832

1 - Very easy, made it with clementine. It's recommended to eat cold, but we ate it warm and it was good, a bit like a cheesecake without the dairy. LATER - I kept it at room temperature and the citrus flavor comes through much more. I suggested some sort of icing to Ben but he felt it didn't need it.

roughly 375g clementines or other citrus fruit

6 eggs – lightly beaten

225g white sugar

250g ground almonds

Optional 1 teaspoon baking powder 

Icing sugar for serving

1. Place the clementines into a pan with some cold water, bring to the boil, and cook for one and a half hours. 
2. Drain, discarding the cooking water.
3. Cut each clementine in half and remove the pips. 
4. Pulverize the clementines skins, pith, fruit and all.
5. Preheat the oven to 375ºF. 
6. Butter and line a 20cm / 8 inch tin.
7. Mix together the clementine mash, and all the other ingredients. Mix it well until it's fully combined. 
8. Pour the cake mixture into the prepared tin and bake for an hour, when a skewer will come out clean. NOTE: you’ll probably have to cover with foil or greaseproof paper after about 40 minutes to stop the top from burning. 
9. Remove from the oven and leave to cool, on a rack, but in the tin. When the cake’s cold, you can take it out of the tin. 
10. Allow to rest in the refrigerator for a day before serving.
11. Before serving, dust with some icing sugar.

Hippocras - Untested - To Frankenstein

https://www.facebook.com/photo/?fbid=10230262918254383&set=gm.3498022707182819&idorvanity=1411165695868541

https://rarecooking.com/2018/12/10/hippocras-or-spiced-wine/

https://www.historicalfoodways.com/to-make-hippocras-a-1615-recipe/

https://hvitr.blogspot.com/2019/06/14th-century-hippocras-for-21st-century.html

0 - The listed recipe has a lot of exotic or outdated ingredients. For example it isn't clear which plant is meant for spikenard as the historical text identify several different plants as such. The additional links are for much simplified and modernized versions (hence less interesting in my present mood). I could look for substitutes for the more exotic spices. OH, and it should all be dried spices since in Medieval times they would have obtained them dried from the Spice Road.

1 bottle red wine

1 tsp balsamic vinegar

Cinnamon 'pebbles' 0.6oz

Grains of paradise 0.1oz

Nutmeg, ground 0.05oz

Cinnamon, ground 0.1oz

Spikenard 0.2oz (may be Spanish lavender)

Long pepper, 0.05oz

Marjoram 0.05oz

?oz galangal (0.1oz?)

7 green cardamom pods, crushed

12 cloves

2 tsps. sugar or honey

1. Pour the wine in a saucepan. Add the balsamic.
2. Mix the spices together and run through a grinder such as a coffee mill.
3. Measure out 2oz and mix into the wine.
4. Heat the wine until just under simmering and turn off the heat. Cover and allow to cool completely, preferably overnight.
5. Strain the wine, mix in optional sweetener and serve.
6. Optionally, you can reheat before drinking.

Roasted Chestnuts - Untested

https://www.facebook.com/reel/433046213077413

Soak chestnuts 1 to 2 hours in warm salt water, then dry.

Score an X on the rounded side.

Roast in a 425F oven for 20-25 minutes.

Peel while they're still warm - if you let them cool the peels become super brittle and even harder to remove.

Sticky Toffee Pudding - Untested

https://www.facebook.com/reel/616855167443472

Sticky Toffee Pudding with Ice Cream

Ingredients:

7-8 (185g) pitted medjool dates, roughly chopped

1 cup (220g) hot coffee

1/2 tsp baking soda

1 1/2 cups (195g) all-purpose flour

1/4 tsp salt

1 1/2 tsp baking powder

1/4 tsp ground cardamom( optional)

6 tbsp (85g) unsalted butter

3/4 cup (150g) dark brown sugar

2 eggs

1 tsp paste vanilla or 1 1/2 tsp vanilla extract

Toffee Sauce:

6 tbsp butter

1 cup dark brown sugar

2 tbsp corn syrup

1 tsp vanilla extract

1/4 tsp salt (adjust to taste)

1 cup heavy cream

Instructions:

1. In a small bowl, stir together dates, hot coffee, and baking soda. Mix and cover with a lid. Let sit for 5-10 minutes until cooled a bit.
2. Preheat the oven to 350F. 
3. Meanwhile, in a medium bowl, whisk together flour, salt, baking powder, and cardamom. In another bowl, cream together butter and dark brown sugar. Add the eggs in one at a time, mixing fully between each, and then the vanilla. Add the flour mixture into the egg mixture and combine using a wooden spoon. 
4. With a fork, mash the date mixture until it’s a rough paste (as in the IG Reel). Add the date mixture into the cake batter and combine.
5. Lightly grease a baking dish a 6x9 inch baking dish or a few ramekins. Pour the cake mixture into the prepared baking dish for 28-32 minutes, until a toothpick can be inserted in the middle and come out cleanly.
6. While the cake is baking, prepare the toffee sauce. In a medium saucepan over medium heat, stir together butter, dark brown sugar, and corn syrup. When it begins to bubble, add heavy cream and continue to cook while stirring for 2 to 3 minutes until it thickens. Remove from the heat and stir in vanilla and salt.
7. Remove the cake from the oven and let cool until just warm. Using a skewer, poke holes through the cake. Pour half of the toffee sauce over the top.
8. Serve the cake with ice cream and extra warm toffee sauce.
9. *If the toffee sauce cools too quickly, warm slightly in the microwave.

For the Vanilla Ice Cream:

1 cup (220g) cold milk

1/3 cup (70g) granulated sugar

2 1/2 cups (600g) cold heavy cream

1/2 can (196g) sweetened condensed milk

1 tsp vanilla extract or 1 vanilla bean

1. In a medium bowl, whisk together the milk and granulated sugar until the sugar is fully dissolved. Add the heavy cream, condensed milk, and extracts and whisk until fully combined. Chill the mixture in the refrigerator for at least 20-30 minutes before churning.
2. Pour the ice cream into an ice cream churner and churn for 30 minutes. Place into a container and keep in the freezer for at least 30 minutes before serving.

Crispy Roast Potatoes - Untested - To Frankenstein

https://www.facebook.com/reel/620149463675029

Peel and cut potatoes so that pieces are roughly the same size.

Boil them in salted water with the 2 whole garlic cloves until perfectly cooked, 10 to 20 minutes.

Meanwhile, finely chop some fresh rosemary and finely grate some lemon peel. Combine and chop super fine or process in a blender.

Heat 1/2? cup of fat in ???F oven.

Add the potatoes in a single layer and roast for ??minutes, turn occasionally to deeply brown on all sides.

Drain and dump into a bowl, sprinkle over the pulverized rosemary and lemon, add salt, and toss to distribute.

Sushi Restaurant Vinaigrette - Untested

https://www.facebook.com/reel/323548140149519

1 - This looks like it makes quite a lot!

3 cloves garlic, crushed

1/2 cup peeled ginger, rough chop

1 carrot (2oz/57g), rough chop

1 and 1/2 apples, peeled, cored, rough chop

1/4 onion (40g), rough chop

1/2 cup rice vinegar

1 Tbsp miso paste

2 Tbsps sugar

1 tsp toasted sesame oil

Toss it all in a blend and process until completely smooth

Marmalade - To Frankenstein - Untested

 https://www.facebook.com/reel/927465462772488

0 - This is a YouTube for marmalade that made me go 'hmmm', so I want to find marmalade recipes to beef up the starting point for the recipe.

You can use any citrus to make this. Also nice with a little diced candied ginger added.
Collect peels by freezing until you have enough. Cut the rinds finely into Julienne strips and then finely  dice them.
Boil for 10 minutes, change water and soak them for 6 hours to remove the bitterness.
Drain and transfer the peel into a saucepan.
Add sugar. Lemon juice and water simmer. Simmer over lowest heat for 1 hour or until the mixture thickens. 

Cambozola, mushroom and sage pasta - Untested

https://cookpad.com/ke/recipes/16908094-cambozola-mushroom-and-sage-pasta

3 servings

2 cups dry rotini

6-7 fresh whole sage leaves

6-7 large button mushrooms, sliced thin

2 cloves garlic, spliced thin

2/3 cup heavy cream

100 g cambozola cheese, cut into small cubes

Drop the pasta into a pot of boiling salted water.

Add a couple of tablespoons butter to a large pan on medium-high heat. Once melted, lay in the sage and let fry a couple of minutes until the sage leaves turn deep green and become crispy. Remove them to a paper-towel lined plate to drain.

Add the mushrooms to the pan. Fry for about 5 minutes until they begin to brown, then toss in the garlic. Continue frying for 1 minute until fragrant.

Lower the pan temperature to low and add the cream. Drop in the cheese, a few cubes at a time, stirring them into the sauce until they melt. Once all the cheese has been added, let simmer for 2 or 3 minutes until slightly thickened. Taste and add seasoning as required.

Transfer the cooked pasta to the pan and toss until well-coated with sauce. If you want a looser sauce (because it will thicken as it cools), add a splash of the pasta cooking water. Serve garnished with the sage leaves.

Cambozola Pasta - Testing

http://lamouffettegourmande.blogspot.com/2022/06/garlic-pasta-boiled-in-its-own-sauce.html

https://www.happyveggiekitchen.com/blue-brie-spinach-mac-and-cheese/

I'm Frankensteining two recipes, one of my own with a very similar one for a stovetop mac and cheese using Cambozola cheese. Would it make sense to have an option of popping it in the oven with a topping of breadcrumbs? The instructions have been combined but the ingredients list has not, my ingredients first, the Frankensteined recipe second.

1 - Ok, this was pretty good! I didn't have any greens to add so I'm keeping this in the testing phase. It is very, very rich, so I'm changing the portion size from 2 servings to 4 servings. I didn't add the greens (because it was raining and got dark before I made it and I didn't wanna). 

2 - I added the greens and increased the pasta by 4 oz. I used swiss chard with the ribs cut out, but I forget how much. I also added it sooner than instructed for the spinach figuring my leaves are more mature and needed a bit more braising time. I was correct! The increase of pasta also worked fine, but I did add a bit of water, I think about 1/3 to a 1/2 cup.

Servings: 4
2 Tbsps. (1oz/28gr) butter 
2 cloves garlic (8gr), minced 
1 cup mild broth such as chicken 
2 1/2 cups milk, or more, as needed 
3 cups (12 oz/300g) uncooked chunky pasta such as penne 
Salt and pepper, to taste
1 oz (28g) Parmesan cheese, grated, + 1 oz (28g) for garnishing 

170 g (6 oz) blue brie (cambozola), or a mix of brie and blue cheese, roughly chopped

2 handfuls (85g) fresh baby spinach or chard with the ribs removed
2 Tbsps. fresh parsley leaves, chopped 

1. Have your broth (or milk, not sure which I'll choose) at the ready to stop the browning of the garlic.
2. Melt the butter in a large skillet over medium heat. Just as the butter melts, put in the garlic. This next part is really quick, just a minute or so. Add the garlic and cook, stirring frequently, until fragrant and just starting to lightly brown.
3. Immediately stir in the broth, milk and pasta (OR just milk and pasta, depending on what I choose). Season with salt and pepper, to taste.
4. Bring to a boil and reduce to a simmer, stirring frequently, until the pasta is cooked through, about 18 to 20 minutes. You may need to add more milk depending on how thick your macaroni is.
5. If using swiss chard, add the leaves after about 15 minutes.
6. Stir in the Cambozola. 
7. If the mixture is too thick, add more milk as needed until the desired consistency is obtained.
8. Finally, add the spinach or chard and stir in until just wilted. Serve immediately, garnished with parsley.
9. OPTION: To make a gratin, melt 2 Tbsps. of butter in a hot pan and mix in ¾ cups (75g) panko breadcrumbs, stirring until evenly combined, and sprinkle on top of the pasta. Set the oven to Broil and broil until breadcrumbs start to brown.

Scarpaccia - Untested

 
https://www.facebook.com/reel/941896917852680

80g flour
30g + 30g parmesan
1 Tbsp. parsley, chopped
1 clove garlic, minced
1 egg
Pinch of salt
180g water
280g red cabbage, finely sliced
1 red onion, sliced
15g fresh basil, chopped
1 Tbsp. olive oil
Serving Suggestion:
Crumbled feta, fresh herbs and lemon zest on top

1. In a large bowl, combine the flour and the first measure of parmesan, the salt and the parsley. Crack in the eggs and whisk the egg and water until perfectly combined.  
2. In a separate bowl toss together the cabbage, onion and fresh basil with the olive oil. 
3. Mix the flour and veg mix together and toss thoroughly.
4. Spread onto a parchment-lined baking sheet and sprinkle the second measure of parmesan evenly over the surface.
5. Bake in a 400F oven for 30 to 35 minutes.
6. Serving suggestion of crumbled feta, grated lemon rind and more herbs recommended.