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.