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.

Sticky Toffee Pudding - Untested

https://tastesbetterfromscratch.com/sticky-toffee-pudding/ 

https://www.browneyedbaker.com/sticky-toffee-pudding-recipe/

https://www.seriouseats.com/sticky-toffee-pudding-recipe-8714674

I didn't realize I had another recipe written down, which I should compare: https://experimentalmouffette.blogspot.com/2025/01/sticky-toffee-pudding-untested.html

For the Pudding:

8oz medjool dates* , pitted (will just cooking dates do?)

1 cup (240 ml) boiling water

1/3 cup butter, room temperature

2/3 cup light brown sugar, firmly packed

2 large eggs, room temperature

2 Tbsps. golden syrup, or molasses

2 tsps. vanilla extract

1 2/3 cups all-purpose flour

1 1/2 tsps. baking powder

½ tsp salt

1 tsp baking soda

For the Toffee Sauce:

1 cup (240 ml) heavy cream

227g butter

½ cup (99 g) brown sugar

2½ Tbsps. golden syrup, or molasses

Pinch salt

2 tsps. vanilla extract

chopped walnuts, optional

Batter:

1. Preheat the oven to 350F. Lightly grease a 12-cup muffin tin or ramekins.
2. Add the dates to the bowl of a food process or blender and pour boiling water on top. Set aside for 10 minutes.
3. Cream together butter and brown sugar. Add eggs, then the golden syrup and vanilla and beat thoroughly.
4. Sift together the flour, baking powder and salt, and then stir into the batter.
5. Pulverize the date mixture and stir in the baking soda. 
6. Pour date mixture into batter and fold in gently combine.
7. Pour batter into (try using the mini muffin forms, decide how much to fill and get the weight) prepared pan. Bake for about 18 – 20 minutes (may be less in the mini muffin forms) or until toothpick inserted in the center comes out clean or with few crumbs. Don’t overbake or cake will be dry. (For square baking pan, bake for 22-25 minutes).
8. Serve muffin cakes flat-side up, with warm toffee sauce on top.

Toffee Sauce:

1. Add cream, butter, brown sugar, golden syrup and salt to a saucepan. Cook over low heat, stirring, until sugar dissolves and sauce is smooth and slightly thickened, about 7-10 minutes. Remove from heat and stir in vanilla.
2. Spoon toffee sauce over cake and garnish with chopped walnuts, if desired.

Gluten Free: Use 1 cup of gluten-free flour plus 1¼ tsp xanthan gum to help thicken the batter.

Dairy-free: Mix together ¾ cup soy, oat, almond, or coconut milk with ¼ cup olive oil or grapeseed oil.

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.