Rice Noodle Duck Soup - Testing

Ingredients (for ~4 servings):

1 tbsp olive oil

1 onion (6oz/170g) diced

2 cloves garlic, minced

2 stalks celery, diced

2 carrots (6oz) diced

1 cup mushrooms (2.5oz/70g) sliced

1 small potato or parsnip, diced

5 cups duck broth

1 bay leaf + 1 sprig thyme

Salt & pepper to taste

2 cups greens (spinach, kale, bok choy)

Optional: 1 tbsp soy sauce / tamari

3-5oz rice vermicelli

1. Heat oil in a large pot. Sauté onion, garlic, celery, carrot until softened.
2. Add mushrooms and cook 2 more minutes.
3. Add diced potato/parsnip, then pour in duck broth. Add bay leaf and thyme.
4. Bring to simmer, cook until root vegetables are tender (10–15 min).
5. Remove bay leaf & thyme stem. Stir in greens; cook until wilted (1–2 min).
6. Add soy sauce (if using), salt & pepper to taste.
7. If using noodles or rice, place in bowls and ladle soup over. For dry rice vermicelli leave to rehydrate for a few minutes and eat in one go, as they do not keep well.

Bocconotti di crema (Baked Cream Filled Pastries) - Testing

http://www.italyrevisited.org/recipe/calcioni/4707

1 - these were delicious but I have to refine my technique. I used muffin tins which worked pretty well, but if I'm adding these to my repertoire getting the proper little plates would be nice. The pastry lids either cracked or popped open, and I may not have put in enough pastry cream. Oh, I used my own pastry cream recipe which seemed fine but I may want to compare with this recipe.

Originated from: Molise, Italy

For the pastry dough

300 grams (about 10 1/2 ounces) white flour

120 grams (about 4 1/2 ounces) butter, room temperature, cut into small pieces

100 grams (about 3 1/2 ounces) sugar

3 egg yolks

a tablespoon of milk

For the stuffing

5 cups milk, warm

half a lemon

4 egg yolks

70 grams (about 2 1/3 ounces) caster sugar

60 grams (about 2 ounces) white flour

20 grams (about 2/3 of an ounce) butter

Sour black [amareno] cherries in syrup

For topping

icing sugar

1. Make the pastry dough by first cutting the flour with butter, employing your fingertips to make it into a grainy paste, then add the rest of the ingredients, kneading the dough until it is malleable, adding a touch more milk if too firm.
2. Form the dough into a ball. Wrap in plastic wrap and let it rest in the fridge for 30 minutes.

To make the filling

1. Meanwhile beat the egg yolks with the sugar, add the flour, then the milk.
2. Using a double boiler, heat up the mixture, let it thicken and cook until it has the consistency of a cream.
3. Turn off heat and let it cool.
4. To make the pastries
5. Take the dough and roll it out using a rolling pin.
6. Line the greased molds with the pastry dough.
7. Fill the lined molds with cream, then with some sour black cherries in syrup.
8. Cover the molds with rolled out pastry dough, sealing the edges with your fingertips and prick the surface with a toothpick.
9. Arrange the molds on a baking sheet and bake at 190 C. degrees oven for about 25 minutes.
10. Remove and cool.
11. Before serving sprinkle with icing sugar.

Lemon Tarts - Untested

I wonder if I can do the same but just using my own lemon custard pie.

From Fountain Avenue Kitchen

PREP TIME: 15 MINUTESCOOK TIME: 25 MINUTES (PLUS 2 HOURS COOLING)

TOTAL TIME: 40 MINUTES (PLUS 2 HOURS COOLING)

YIELD: 18 MINI PIES

INGREDIENTS FOR THE CRUST:

1½ cups almond meal (144g if using almond flour; 168g if using meal)

¼ tsp salt

½ tsp cinnamon

¼ tsp baking soda

2 Tbsps. (24g) sugar

¼ cup (56g) butter, melted

1 Tbsp (14ml) water

INGREDIENTS FOR THE LEMON FILLING:

2 (2*14oz) cans sweetened condensed milk

¾ cup (6oz) lemon juice*

4 large egg yolks

Optional topping/garnishes: whipped cream; lemon zest; thin slices of lemon, halved; sliced fresh strawberries, crumbled graham cracker, finely chopped toasted pecans or walnuts

 

THE CRUST:

1. Preheat the oven to 350℉. Place liners in an ungreased muffin tin.
2. Whisk the dry ingredients together. Then add the melted butter or coconut oil and water.
3. Mix until well combined.
4. Add about 1 tablespoon crust to the bottom of each liner. Using your fingers or the base of a ¼ cup measuring cup, firmly press the crust into the bottom of the liner.*
5. Cook crust for 10 minutes or until lightly golden brown.
6. Store in the refrigerator for up to one week.

THE LEMON FILLING:

1. In a mixing bowl, whisk together the sweetened condensed milk, lemon juice, and egg yolks.
2. When crusts come out of the oven, evenly pour the filling into the baked crusts using a small ladle, ¼ cup measure, or a spoon. All the filling will be used.
3. Bake for 15-17 minutes or until set. The pies can wiggle a little but should be fully set.
4. Allow to cool (about an hour), and then take the lined pies out of tin and put in the fridge to chill.
5. Before serving, top with whipped cream and optional garnishes of choice.

NOTES

*The average lemon yields 3 tablespoons juice, but this will vary depending on size and freshness of lemon as well as how it is juiced. A lime yields 2 tablespoons juice with the same caveats. I find it easier to de-seed the lemons before squeezing, even with a citrus squeezer.

**This recipe can be halved to fill 12 pies but but there will be a smaller layer of crust-to-filling ratio. The recipe, as written, can also stretch to fill 24 pies. In this case the ratio of crust to filling will be smaller, and the pies will be smaller overall.

Duck Broth Ideas

Here are several recipe styles that work well with a rich broth like duck:

Vegetable and noodle soup

Grain or barley/risotto-style soups

Miso or Asian-style brothy soups

Egg-drop / ribboned-egg soups

Clear consommé-style with vegetables / dumplings

Below are a few example recipes (or recipe ideas) you can adapt so they do not require meat.

Example Recipe: “Vegetable Duck Soup – Meatless Version”

Based on a “vegetable duck soup” template:

Use your duck broth (say 4–6 cups)

Add a mix of diced vegetables (onion, celery, carrot, leeks, parsnip, potato, turnip)

Add mushrooms (e.g. cremini, shiitake) for extra umami

Add leafy greens late in cooking (bok choy, spinach, kale)

Season with herbs (thyme, bay leaf, parsley)

Optionally finish with a splash of soy sauce or tamari (to deepen umami)

1. In a pot, sauté onion / garlic / celery / carrot in a little oil until softened.
2. Add mushrooms and continue sautéing briefly.
3. Pour in duck broth (diluted if needed), bring to a simmer.
4. Add root vegetables or potatoes, cook until tender.
5. In last few minutes, add greens (so they don’t overcook).
6. Taste and adjust with salt, pepper, maybe a bit of acid (lemon, vinegar) or soy sauce.
7. Serve with crusty bread, or add cooked noodles, rice, or dumplings if desired.

Example: Asian-style Brothy Soup (inspired by noodle soups / pho-style)

Given that duck broth is richly flavored, you can use it in a noodle soup, but omit the meat.

Adapted from a recipe discussion:

One commenter suggested substituting duck stock in a pho-style recipe. 

Reddit

1. Aromatics: char onion and ginger, add star anise, cinnamon stick, cloves
2. Strain the aromatics out
3. Add cooked noodles (rice noodles, glass noodles, etc.)
4. Add vegetables like bok choy, bean sprouts, thinly sliced mushrooms, scallions, cilantro
5. Optionally, you can drop in tofu or soft boiled egg
6. Finish with lime, chili slices, fish sauce (or substitute) or soy sauce
7. This gives you a flavorful broth-forward bowl without any meat.

Example: Egg-Drop / Ribboned Egg Soup

You can make a simple duck-based egg-drop soup:

1. Bring your duck broth to a gentle simmer
2. Whisk eggs and slowly drizzle into the simmering broth while stirring, creating “ribbons” of cooked egg
3. Add green onion / scallion, a little sesame oil, maybe some tofu cubes
4. Season with salt, white pepper
5. This is basically the same as classic egg-drop soup (often made with chicken stock) but replacing with duck broth. 

Wikipedia

Example: Clear Soup with Dumplings or “Consommé-style” Vegetable Garnishes

1. If your broth is already very clear (or can be clarified), you can serve it with delicate vegetable garnishes or small dumplings, allowing the broth flavor to shine.
2. Clarify the broth (if needed) by straining / skimming
3. For garnish, julienne vegetables (carrot, zucchini), blanch them
4. Drop in small dumplings (vegetable, spinach, or tofu dumplings)
5. Garnish with herbs (chive, parsley)
6. This approach is elegant and lets the duck broth be the star.

Lemon Water Spaghetti - Untested

https://www.the-pasta-project.com/lemon-water-spaghetti-pasta-recipe/#recipe

1lb spaghetti or linguine

6 lemons (plus one small flat teaspoon lemon zest) preferable organic and unwaxed

7 oz provolone del Monaco or other types of provolone dolce or Parmigiano Reggiano

2 handful fresh basil leaves

4.5 cups water

(1/4 cup) 6-8 tbsp extra virgin olive oil

salt to taste

black pepper to taste

lemon leaves optional

1. Wash the lemons, cut them into quarters, and remove the pulp. Place the lemon peels in a bowl with 4 cups of hot water heated to about 75/80°C. Cover and leave to infuse overnight.
2. Strain the lemon-infused water into a small pot and bring to a boil.
3. In a deep sauté pan over medium heat, add a large ladleful of lemon-infused water, 1/4 cup of olive oil, and a pinch of salt. Bring to a boil.
4. Add the spaghetti to the pan, stirring continuously. Gradually add more lemon-infused water as needed to cook the pasta and prevent it from drying out. Keep the heat at medium and stir frequently to ensure even cooking until the pasta is al dente.
5. Once the pasta is cooked, remove from heat. Stir in a teaspoon of lemon zest from another lemon), grated cheese, and 1-2 tablespoons of olive oil.
6. Add the chopped basil and stir again.
7. Serve immediately with a little more basil, ground black pepper and grated provolone or Parmigiano Reggiano.

Pumpkin Curry - Untested

https://www.food.com/recipe/caribbean-pumpkin-curry-colombo-de-giraumon-136138 

2 Tbsps. vegetable oil

2 Tbsps. unsalted butter

1⁄4lb bacon, chopped

1 medium onion, chopped

1 green pepper, chopped

1 tsp. curry powder

1⁄4 tsp ground cloves

2 medium tomatoes, peeled and chopped

1 lb west indian pumpkin, Calabaza, cut into 1 inch cubes

salt

pepper, to taste

1 large garlic clove, crushed

1. Heat oil and butter in a heavy large saucepan. Add the bacon, onion and green pepper and cook stirring from time to time until onion is tender but not browned.
2. Add the curry powder and cook, stirring for a minute or two.
3. Add the cloves, tomatoes, pumpkin, salt and pepper; stir to mix. Cover and cook on the lowest possible heat, stirring occasionally to prevent from burning.
4. When the pumpkin is very tender and almost reduced to a puree, stir in garlic and cook uncovered for a minute or 2 longer.
5. There should be barely any liquid left at end of cooking.If after adding garlic & cooking remaining minute or so and there is still a lot of liquid turn heat up,Watch carefully and boil away most of the liquid.Turn off heat and enjoy*.

Beer Bread - Untested

I don't know where this came from! But it's some sort of bread, and it looks like it's from a French site.

Makes 2 loaves

500g flour

33 cl amber beer

7g dry active yeast 

2 Tbsps. olive oil

1 tsp. salt

Temps total : 5 h 25 min

45 min

Cuisson :

40 min

Repos :

4 h 0 min

In a large bowl combine the flour and yeast. 

Make a well in the middle and add the oil and beer.

Use a wooden spoon to combine and then use your hands to knead until a ball forms (about 10 minutes).

Add the salt and continue to knead, folding the dough frequently. The dough must  easily come away from the sides and be elastic (about 15 minutes). Place the dough ball in a large salad bowl slightly powdery with flour then cover it with a clean and humid cloth before letting it lift at room temperature sheltered from the tunes for 2 to 3 hours (it must double volume).

The Pie from The Ocean at the End of the Lane - Untested

I'm trying to reproduce the pie described in the Ocean at the End of the Lane by Neil Gaiman

"For dessert there was a pie, stuffed with apples and with swollen raisins and crushed nuts, all topped with a thick yellow custard, creamier and richer than anything I had ever tasted at school or at home."

This is close and seems like a good starting point.

http://www.barbaricgulp.com/2014/05/apple-custard-pie-with-brandied-raisins.html

Chicken Parmesan - Untested

https://www.lacucinaitaliana.it/ricetta/parmigiana-di-pollo/

https://www.soscuisine.com/ricetta/pollo-parmigiana

1 clove garlic, cut in half

500g tomato puree

500-600g chicken breast, sliced

3 eggs

250g (100g+150g)grated Parmigiano Reggiano 

200g panko bread (alternatively crumbled and toasted sandwich bread)

1/4 cup flour

400g mozzarella for pizza, diced

1/4 cup peanut oil

basil

extra virgin olive oil

sugar

salt

pepper

1. Cut the breast into very thin escalopes. Flatten the slices between two sheets of plastic wrap using a rolling pin or a meat tenderizer.
2. Sauté 1 clove of garlic, cut in half, in a pan with a drizzle of oil; after 1 minute, remove it, add the tomato puree, and cook for 10-15 minutes with a pinch of salt, pepper, and sugar, allowing the sauce to reduce.
3. Beat the eggs with a pinch of salt. 
4. Mix the panko breadcrumbs with 100g of grated Parmesan cheese. 
5. Dredge the chicken breasts first in the flour, then in the beaten eggs, and finally in the panko and Parmesan mixture.
6. You'll be frying these twice.
7. First fry them in plenty of peanut oil for about 3 minutes. 
8. Then dip them in the eggs and then in the panko breadcrumbs again. Let them rest for 10 minutes, so that the gluten will stick the coating to the meat, then fry again for about 3-4 minutes, until golden brown.
9. Spread 1 Tbsp. of sauce on the bottom of a 30x20 cm baking dish, arrange the chicken slices, add more sauce, diced mozzarella, Parmesan cheese, and 2 fresh basil leaves. Continue in this order, adding another layer of chicken, sauce, and cheeses.
10. Bake at 350°F for 10 minutes, then raise the rack a little and grill at 475-500°C for 4-5 minutes.
11. Allow to sit on the counter for 10 minutes before serving.

Rotoli-di-pasta - Testing

https://www.food.com/recipe/rotoli-di-pasta-or-pasta-rolls-362286

1 - I made this years ago with surprisingly delicious results.

2 cups flour

2 eggs

5 cups spinach or Swiss Chard, ribs removed, fresh

2 cups ricotta cheese

1 cup parmesan cheese, fresh grated

1 teaspoon nutmeg

cheesecloth

2 cups marinara sauce

1. Sauté the spinach until wilted. Cool then chop. Mix with the cheeses and nutmeg.
2. Pour the flour on the counter and make a well. Mix the eggs in a bowl to break the yolks then pour into flour well. Pulling from the sides of flour, keep incorporating flour into the eggs until all flour is used up. Sprinkle with flour and knead dough until smooth and not sticky.
3. Wrap the dough in plastic wrap and allow to rest 30 minutes. On a lightly floured surface, roll out the dough with a rolling pin into a rectangle until it is roughly 1/8 inch thick of less. This takes some elbow grease.
4. Spread the spinach mixture evenly across the surface, leaving a one inch border on one side. Roll the pasta up from the side opposite the border to form a roll. Wrap with doubled cheesecloth and secure both ends and middle with string. Boil in salty like the sea water for 25 minutes.
5. Remove from pan and allow to rest, wrapped, 20 minutes. Remove cheesecloth and slice into one inch pinwheels.
6. To serve, ladle some sauce on a plate and serve to 'wheel's per person.

Notes: I have made this with Swiss Chard which is also delicious. I serve this as a side dish to chicken parmesan and green salad. Also good with fresh sage added to the cheese mixture.

Goes best with a light red dinner wine or a rose.

Cream of Cilantro Soup - Untested

https://chatelaine.com/recipe/stovetop-cooking-method/crazy-good-cilantro-soup/

2 bunches cilantro, stems trimmed about 2 inches and washed well

2 cups chicken broth

2 tsp olive oil

1 cup slivered blanched almonds 

2 tbsp butter

1 small onion, about 1/3 cup

1 small leek, white part only, chopped, about 1 cup

1 garlic clove

2 tbsp flour

1/4 cup dry white wine

1 1/2 cups  milk

1/2 tsp salt

Mexican crema or creme fraiche, optional

1. Blanch the cilantro in boiling water for 1 min. Drain and rinse under cold running water until cool. Squeeze out water, then transfer to a blender.
2. Add broth and blend until puréed. Set a sieve over a deep bowl and pour puréed liquid through sieve. Use a ladle to press all liquid through sieve. Discard solids. Rinse out blender.
3. Heat same pot over medium. Add oil, then almonds. Stir constantly until toasted, about 2 min. Transfer to a plate.
4. Melt butter in pot. Add onion, leek and garlic. Cook until onion and leek start to soften, about 3 min. Stir in flour and cook 1 min. Add wine, stirring constantly until absorbed, about 1 min. Gradually whisk in milk until mixture thickens, about 2 min. Pour milk mixture into blender along with almonds and salt. Whirl at least 3 min until finely puréed. Return both almond-milk and cilantro mixtures to pot. Stir until warm. Ladle into bowls and top with dollops of Mexican Crema.

Fennel Frond Oil - Untested

From Monet's Kitchen by Claire Joyes, pg 142

? Olive oil

1 lemon

1/8 tsp chilli flakes

?# Garlic cloves

Salt and pepper

To make the oil, faintly warm olive oil with fennel fronds, a cut up lemon, a pinch of chili flakes, and crushed whole garlic cloves. Let it meld together for an hour or so, then strain. Season with salt and pepper, use as a drizzle on the cooked fish as well as on the onion/fennel bed you roast the fish on. Keep the rest in the fridge to use again.

OTHER RECIPE USING FENNEL FRONDS

- You can chop the fronds with lemon zest and kosher salt; use this as a rub for roast pork. (You can add crushed garlic if you want.)

- In Beijing I've eaten vegetable dumplings stuffed with chopped fennel fronds, bits of dried tofu, maybe black mushroom? They're delicious.

- simmer the fronds with sliced onions, garlic, carrots, and a bouquet de garnis, then strain and use it when you puree a broccoli soup!

Baked Beans a la Brayonne - Testing

https://thebitehouse.com/blog/2012/02/02/ployes-and-maple-syrup-baked-beans

1 - The Ployes were not very exciting. So I'm trying this other baked bean recipe. I'm using the slow cooker, so I didn't soak the beans overnight, although now that I read the recipe it would likely be a good idea to soak them since one of the instructions is to cover them with water. If I just do that with dry beans, they'll soak up some of the water so that just covering them won't provide enough liquid! Agh! I'm also using the spicing for this Chili Sauce recipe instead of buying the stuff. Only the spices and the vinegar since the tomato and onion is already present in the other ingredients.

2 - This continues to be good, and I'd like to reduce the sweetness. I'm reducing the amount of maple syrup to 1/3 cup.

3 - I've made some not inconsiderable changes that worked out really nicely. I'm removing the 'ployes' pancakes from the recipe and just concentrating on the baked beans. In fact, I made them with this new version without the salt pork and it was delicious. Ergo, the salt pork can become optional, and I can have 2 LHSS scores to check the difference. FINALLY, since instead of using chili sauce I just put in the ingredients used to make chili sauce (which worked) I'd like to see if I can do the same for the ketchup!

From the Brayons (people living in northwest of New-Brunswick)

2lb/900g small beans 

10–12 cups water

7oz/200g salt pork

3 onions (18oz/510g)

1 cup (10oz/280g) ketchup

⅓ cup (3.9oz/110g) maple syrup

¼ cup (1.8oz/50g) brown sugar (TRY 2 Tbsp/30g)

¼ cup (3oz/85g) molasses

¼ cup (2oz/56g) tomato sauce or 1 Tbsp tomato paste

2 Tbsp (1 oz / 28 g) Dijon mustard (TRY adding ½ Tbsp)

2 tsp (0.33oz/9g) balsamic vinegar (TRY increasing by 1–2 tsp)

NOT THIS 1½ tsp (0.21oz/6g) brown sugar

1½ tsp (0.26oz/7.5g) white vinegar

⅛ tsp chilli powder (TRY increasing to ¼ tsp)

Pinch (1/16 tsp) Allspice

Pinch (1/16 tsp) garlic powder

Pinch (1/16 tsp) onion powder

2 tsp (12g) salt — to taste 

Add 1–2 pinches (1/16 to 1/8 tsp) cayenne

SERVE WITH Cabbage Slaw and Bread

1. Soak the beans in cold water overnight. 
2. Mix all the other ingredients together. 
3. Drain the beans and add with the sauce. 
4. Put everything in a big pot or slow cooker, then add enough water to cover the beans. 
5. Cook 6 to 8 hours at 275 F covered or in slow cooker on low or medium for 6-8 hours, depending if you like them firm or soft. (in the slow cooker, it may take longer. My other baked bean recipe is for 9-10 hours)
6. Once cooked, add salt to taste.

Gateau Breton au blé noir (Buckwheat Cake) - Untested

 https://www.lesfoodies.com/felicia/recette/gateau-breton-au-ble-noir

For the cake:

140 g black wheat flour (buckwheat)

140 g of ordinary flour

1/2 tsp. salt 

1/4 tsp. cinnamon

240 g of butter at room temperature

200 g of sugar

4 large egg yolks

1 whole eggs

3/4 tsp. vanilla extract

2 tsp. brown rum

For frosting:

1 large egg yolk

1 Tbsp. milk

1/3 tsp. Fleur de Sel

1. Butter or oil a pie plate about 25 cm with removable background and preheat the oven to 350°F.
2. Mix together the buckwheat flour, wheat flour, salt and cinnamon.
3. By hand or mixer, beat the butter until it is light and frothy. Add the sugar and continue to beat until the mixture is homogeneous.
4. In a mixing bowl, beat with a fork the 4 egg yolks and the whole egg with vanilla and rum. 
5. Vigorously beat into the butter mixture.
6. Gently fold in the dry ingredients until just combined.
7. Evenly level the dough in the pie plate.
8. For the frosting, beat the egg yolk with the milk using a fork and brush on top of the cake. With a fork draw stripes as in the photo.
9. Sprinkle the top of the cake with the 1/3 tsp. of salt and bake for 45 minutes. Let cool completely before unmolding.

Buckwheat Cookies - Untested

https://www.nytimes.com/2004/09/01/style/dining/temptation-the-cookies-that-simply-would-not-go-for-a-ride.html

Time: 40 minutes

1 cup buckwheat flour 

1 cup all-purpose flour 

2/3 cup sugar 

1/2 teaspoon salt 

1/2 teaspoon baking powder 

1 cup (2 sticks) unsalted butter, cut into cubes 

2 large egg yolks, beaten.

1. Heat oven to 325 degrees. 
2. Combine dry ingredients in a bowl, and stir with a whisk to mix; in a mixing bowl, beat butter until fluffy, and add eggs; beat in the dry ingredients in 2 batches, scraping down sides of bowl between additions. 
3. Transfer dough to a pastry bag fitted with a 1/2-inch star tip. Pipe dough in spirals, forming cookies 1 1/4 inches across, onto ungreased baking sheets, about 1 1/2 inches apart. (Dough is stiff, and can be hard to pipe.) Alternatively, form tablespoons of dough into balls, and place 1 1/2 inches apart on baking sheets; use a fork to press dough into rounds 3/8 inch thick. 
4. Bake biscuits 15 to 20 minutes, until golden around edges. 
5. Cool on a wire rack.

Yield: About 6 dozen cookies.

Athenaeus' Cheesecake - Untested

https://realgreekrecipes.blogspot.com/2013/10/cheesecake-from-ancient-greece.html

https://digventures.com/2015/09/recipe-how-to-make-your-very-own-ancient-greek-cheesecake/ 

https://www.tastinghistory.com/recipes/savillum?rq=cheesecake#recipe

Still trying to make sense of this. Want to make it using yogurt cheese (labneh).

Granola II - Testing

 

I'd really like to make granola, and the ingredients seem so luxurious. How can I make them more local-friendly?

1 - This is very rich, with the nuts and such and it does clump better, but the flavor of Granola I is better. 

1 cup roasted hazelnuts
1/2 cup raw walnut halves or pieces
1 1/4 cup rolled oats (not quick cooking)
2/3 cups mixed dried fruit
1/2 cup pumpkin seeds
1/4 cup sunflower seeds
2 tsps. cinnamon
1/4 tsp salt
1/4 cup + 2 Tbsps. maple syrup
1/4 cup (or 2 Tbsps?) oil
2 tsps. vanilla extract

1. Set aside 1/2 of the almonds hazelnuts and 1/2 of the walnuts and process to a coarse sandlike texture in a food processor.
2. Fine chop the rest of the almonds and walnuts.
3. Mix everything together until uniform.
4. Use parchment paper in a cookie sheet, very sticky. 
5. Spread the granola into a 1/2" layer and press down lightly to slightly compact.
6. Bake 300F, 20 mins, stir, 30 minutes more.
7. Cool for at least an hour before breaking apart to store and eat.

Turnip and Potato Curry (Aloo Shalgam) - Test 1

https://cookpad.com/eng/recipes/15969689

https://www.youtube.com/watch?v=1u2A-M0qsrc

1 - This was very successful. Turned out I have Sabzi Masala that I made when a friend was living with us 10 years ago, which I hadn't used since!

2 - It's still very good, and the instructions need a little help. Oh, and it could do with more green peas, so I'm increasing from 2 Tbsps to 1/4 cup. Finally, I don't know how to brown the potato and turnip in the pan, it just sticks and soaks up all the oil. Maybe I don't need to?

2 turnips (400g) peeled and cubed

1 potato (250g) peeled and cubed

2 Tbsps. mild vegetable oil

1/4 tsp cumin seeds

Pinch asafetida (hing) powder

1 tomato (200g) chopped

1 tsp fresh ginger 

1 tbsp tomato paste

1/2 tsp turmeric

1 tsp Kashmiri Red Chilli Powder

1/2 tsp Sabzi Masala

1/2 tsp cumin powder

1/4 tsp coriander powder

Salt to taste (sugar?)

1/4 cup green peas

1/4 cup vegetable stock

1/4 cup water

Garam Masala as garnish

Coriander leaves

1. Boil turnip and potato in salted water until cooked through, 10-15 minutes.
2. Heat oil in a pan and fry the turnip and potato lightly (?lightly browned?). Remove with a slotted spoon and set aside.
3. In the same oil, add the cumin seeds until they start to sizzle and brown. Quickly add the asafetida and the chopped tomato. Sauté till tomato is soft.
4. Add ginger, tomato paste, turmeric, red chilli powder, sabzi masala, cumin and coriander powder.
5. Add salt and sugar to taste.
6. Add green peas and fry on low to medium heat. 
7. Add the turnip and potato and fry for a minute.
8. Add the vegetable stock and 1/4 cup water or as needed. Boil till the broth is mostly evaporated.
9. Sprinkle garam masala and toss to mix well. Garnish with chopped coriander and serve hot as a side with dal and rice or with roti or paratha.