Northern Greek Feta Cheese and Egg Pie - Untested

https://www.dianekochilas.com/northern-greek-feta-cheese-and-egg-pie/

4 to 4 1/2 cups all-purpose flour

½ teaspoon salt

1 ½ to 1 ¾ cups water

4 tablespoons extra virgin olive oil or vegetable oil

¼ pound / 115 g butter or more, as needed, melted and clarified

For the Filling

2 pounds / 900 g Greek feta crumbled

4 large eggs

1. Make the phyllo: Combine the flour, salt, 1 ½ cups water and olive oil in the bowl of a stand mixer outfitted with a dough hook. Knead at medium speed until a dough mass begins to form. Continue kneading for about 8 to 10 minutes, or until the dough is smooth and doesn’t stick to the sides of the bowl. Place in an oiled bowl, cover with plastic wrap and let rest at room temperature for at least 30 minutes, or up to three hours.
2. Combine the feta and eggs in a mixing bowl.
3. Divide the dough into two equal size balls. Let rest, covered, for a few minutes. On a floured surface roll out the first dough ball to a large circle about 20 inches / 50-cm in diameter. Place a dessert plate in the center of the circle. Using a sharp paring knife and working at equal distances around the plate, cut strips, like radii, emanating from the rim of the plate to the periphery of the dough circle.
4. Remove the plate and brush the entire surface of the pastry with melted butter. Next, fold in the first strip like a flap over the center of the pastry circle. Brush the exposed surface with butter. Repeat with each of the strips, folding it over the center like a flap and brushing the exposed surface. Pat around the periphery of the pastry once all the strips have been folded and buttered to form a smooth-edged circle. Repeat with the second ball.
5. Cover each circle with plastic wrap and let rest for 20 minutes at room temperature or for up toe 24 hours chilled. If refrigerated, bring it down to room temperature when you are ready to make the pie.
6. Preheat oven to 350F / 180C. Brush a 15-inch-round baking pan with butter or olive oil.
7. Roll out the first dough ball on floured surface. Cut into 3-inch/ 7 ½-cm-wide strips. Brush each strip with melted butter. Spread about 2 tablespoons down the length of each strip and roll to form a cylinder. Place the first filled, rolled cylinder in the center of the oiled pan, twisting it slightly as you place it in the pan. Repeat with remaining phyllo and filling, placing one end next to the other to continue the spiral, so the the whole pan fills up with coiled, twisted strips. Brush the surface with butter and bake for about 45 minutes to one hour, or until puffed and golden. Remove, cool, and serve.

Quick pasta with Feta sauce - Untested

https://www.gastronomos.gr/syntagh/makaronada-me-saltsa-fetas-2/334597/

Servings: 4-5

400 g feta cheese, crumbled

6 tbsp fresh milk, whole

zest of 1⁄2 lemon

500 g spaghetti or spaghettini

60 ml olive oil

2 cloves garlic

2 tbsp. chopped fresh oregano leaves (or thyme sprigs)

100 g Pecorino Romano (not Parmesan), grated

salt, freshly ground pepper

1. In a food processor blend the feta, milk and lemon zest until it becomes a thick paste. Set aside.
2. Boil the pasta in plenty of boiling salted water. Reserve 1⁄2 cup of the starchy water and drain the rest.
3. In the empty pasta pot heat the oil over high heat and sauté the garlic and herbs for 30 seconds.
4. Add the pasta, the reserved water, the feta sauce, salt and pepper, and the grated Pecorino.
5. Stir to combine and remove from heat.
6. Serve immediately.

Donburi-inspired Barley with Mustard Greens, Shiitake & Egg - Testing

A good first try! It's maybe a little light for 6 people, but it does make for 6 servings, if you get my meaning. According to Kotoko, our Japanese WWOOFer, it has a Japanese character to it while not being very Japanese. Oh, and Donburi means Bowl. So on menus, when they say "Donburi Bowl", they are saying "Bowl Bowl"... Anyway, Kotoko was saying that the carrots could be cooked a bit softer, and the mustard greens as well. I used one of my big soup pots to cook it because it's good to get all the greens in at once. Oh, and I tried making Onsen Tamago for the egg to make it more authentic. It was a partial success, the thing to work on is the timing - the egg was overdone. Oh, and there wasn't enough sauce. Oh, and probably a protein like tofu or maybe a lentil or bean would be good.

Serves 6

30g dried shiitake mushrooms

600g hot water, for soaking shiitake

45g of shiitake soaking liquid

360 g pearled barley

1,125g of water

450 g mustard greens, roughly chopped

225 g carrots, julienned

120 g spring onions, sliced

6 eggs (1 per person)

30 g sesame oil

30 g sesame seeds

15g finely grated

7g fresh ginger, finely julienned

45 g tamari

22 g apple cider vinegar

15 g maple syrup

1. Soak the dried shiitake in 600g hot water for 20–30 minutes. Lift them out, slice thinly and reserve the soaking liquid.
2. Rinse the barley and put it in a saucepan with the water. Bring to a boil, reduce to a gentle simmer, cover and cook for about 30–35 minutes, until tender but still pleasantly chewy. Drain if necessary.
3. Meanwhile, combine the tamari, apple cider vinegar, maple syrup and the grated ginger. Add 45 g of the shiitake soaking liquid and stir.
4. Bring 1L of water to a boil. Turn off the heat, add 200mL of cold tap water, and submerge the eggs. Let the eggs cook in the hot water for 17 minutes.
5. Heat the sesame oil in a large soup pot or wok-style pan over medium-high heat. Add the carrots, shiitake, spring onions and remaining 7 g ginger. Cook for about 3 minutes.
6. Add the mustard greens and cook for another 2–3 minutes, until wilted but still slightly firm. Stir in 15 g sesame seeds.
7. Assemble the bowls by dividing the barley among six bowls. Top with the vegetables and an egg. Drizzle with the dressing and finish with the remaining 15 g sesame seeds.

For leftovers, reheat the barley and vegetables in a frying pan with a tiny splash of water, then put a freshly cooked egg on top. The fresh egg makes the leftover bowl feel like a new meal.

Alternatively:

Turn the leftover barley and vegetables into little pan-fried barley cakes, with the tamari-apple dressing alongside.

Pan-Fried Barley & Vegetable Cakes

Makes about 6–8 cakes

Ingredients

Ingredient Quantity

Leftover cooked barley and vegetables 500 g

Egg 1 large, about 50 g

Plain flour 20 g

Sesame seeds 10 g

Tamari 5 g (about 1 tsp)

Sesame oil 10 g (about 2 tsp)

Fresh ginger, finely grated 5 g

Optional: mustard greens, finely chopped 30–50 g

Instructions

Chop the leftovers.

If the vegetables are in large pieces, chop them fairly finely. You want a mixture that will hold together rather than a collection of large vegetable pieces.

Make the mixture.

Put the 500 g leftover barley and vegetables in a bowl. Add the egg, flour, sesame seeds, tamari and ginger. Mix thoroughly with your hands or a fork.

The mixture should be moist and cohesive but not sloppy. If it seems too wet, add another 5–10 g flour. If it seems dry and won't hold together, add a teaspoon of water.

Form the cakes.

Divide into 6–8 portions and press firmly into patties about 1.5 cm thick. Don't make them too thin; you want a crisp exterior and a soft, chewy centre.

Chill if you have time.

Put the cakes in the refrigerator for 20–30 minutes. This isn't essential, but it makes them considerably easier to turn in the pan.

Pan-fry.

Heat 10 g sesame oil in a stainless-steel frying pan over medium heat. Add the cakes, leaving room between them.

Cook for about 4–5 minutes per side, turning only once if you can. They should develop a good crust before you flip them.

Serve hot.

With the leftover dressing

The dressing from the original dish is perfect here. If you've kept some, drizzle a little over the cakes or serve it alongside for dipping.

I'd also be tempted to put a fried egg on top. That turns a few leftover barley cakes into a proper supper.

And one small practical point: don't try to make these too neat. Barley cakes are happiest when they're rustic and well-pressed. The little loose grains that crisp up around the edges are part of the pleasure.

Lentil & Barley Bowls with Grilled Chicken - Untested

https://www.lentils.org/foodservice/foodservice-recipes/asian-inspired-lentil-rice-bowl/

180 g Du Puy green lentils

150 g Pearled barley

900 g Water, for cooking

20 g Dried shiitake mushrooms

350 g Hot water, for soaking shiitake

180 g Carrots, julienned

150 g Daikon or young white turnip, julienned

150 g Cooked chickpeas

20 g Sesame oil

25 g Sesame seeds

10 g Fresh ginger, finely grated

10–12 g Dried dulse, crumbled

330 g Chicken breast

30 g Tamari

40 g Apple cider

15 g Maple syrup

20 g Apple cider vinegar

40 g Tahini

30–50 g Water, for tahini sauce

1. Soak the shiitake.
2. Put the dried shiitake in 350 g hot water and soak for 20–30 minutes. Lift them out, slice roughly, and reserve the soaking liquid. Strain it if necessary.
3. Cook the lentils and barley.
4. Rinse the lentils and barley. Put them in a pot with the 900 g water and the reserved shiitake soaking liquid. Bring to a boil, then reduce to a gentle simmer. Cook for about 30–35 minutes, until the lentils and barley are tender but not mushy. Drain any excess liquid.
5. Season the grains and lentils.
6. Stir together 40 g apple cider, 15 g maple syrup and 10 g apple cider vinegar. While the lentil-barley mixture is still warm, fold this through. Don't make it wet; we're looking for a lightly sweet, gently acidic seasoning.
7. Cook the vegetables.
8. Heat 20 g sesame oil in a large frying pan over medium-high heat. Add the carrots, daikon/turnip, sliced shiitake, chickpeas, ginger and sesame seeds. Stir-fry for about 4–5 minutes, until everything is hot but the vegetables still have some bite.
9. Make the tahini sauce.
10. Whisk together 40 g tahini, 30 g tamari, 10 g apple cider vinegar and 30–50 g water, adding the water gradually until you have a sauce that drizzles easily. Add a little more tamari or vinegar to taste.
11. Grill the chicken.
12. Cut the chicken into chunks and thread onto 6 skewers. Grill or barbecue until cooked through and nicely browned. Let rest briefly before serving.
13. Assemble.
14. Divide the warm lentil-barley mixture between 6 bowls. Add the vegetables and chickpeas. Sprinkle each bowl with some of the crumbled dulse and serve with a chicken skewer. Drizzle with the tahini sauce.

Canadian Hotpot - Untested

https://anyfeast.com/UK/recipe/solution-seeker/savory-lentil-and-shiitake-mushroom-hotpot?srsltid=AU7gw4Vjq3n9pbrcSLd7rrq6HczqqHH9pYoQ7BqorA7M3OuRG2QXbGlN

1 - We had a lovely Japanese WWOOFer come visit and it inspired me to look into Japanese cooking. I've shied away from Japanese food because I felt like the ingredients could not be reasonably produced by on Pender or environs. But I've started to explore substitutions.

250 g French green lentils

75 g Pearled barley

30 g Dried shiitake mushrooms

500 g Hot water (for soaking mushrooms)

100 g Carrots, diced

1 bunch (about 80 g) Spring onions, sliced

20 g Fresh ginger, grated

200 g Cooked chickpeas

120–150 g mustard greens

1 tbsp Sesame oil

2 tsp Whole coriander seeds, lightly crushed

2 tbsp (or to taste) Tamari

1 tbsp Apple cider vinegar

1 tsp Maple syrup

Additional water or vegetable stock 1–1.2 litres

1. Soak the dried shiitake in 500 g hot water for 20–30 minutes.
2. Lift them out, slice them, and save all of the soaking liquid. Strain it if there's any grit.
3. Heat 1 tbsp sesame oil over medium heat. Add the carrots, spring onions, grated ginger, and 2 tsp crushed coriander seeds. Cook for 3–4 minutes until fragrant.
4. Add the sliced shiitake, lentils, barley, chickpeas, the mushroom soaking liquid, and 1–1.2 litres additional water or stock.
5. Bring to a gentle boil, then reduce to a simmer. Cook for 35–40 minutes, until both the lentils and barley are tender.
6. Stir in the spinach and cook for 2 minutes.
7. Mix together 1 tbsp apple cider vinegar and 1 tsp maple syrup. Stir this into the pot, then add 2 tbsp tamari. Taste and add another teaspoon or two of tamari if you'd like it a little saltier.

Pasta with Tomato, Feta and Olives - Untested

https://www.gastronomos.gr/syntagh/gkogklies-me-ntomata-feta-kai-elies/61203/

Servings: 4

400 g. goglies (or sioufhitta or Cavatelli, Orecchiette, Casarecce or Gemelli)

2 cloves garlic, lightly crushed and peeled

600 g canned tomatoes, chopped, or 1,200 g Fresh ripe tomatoes, chopped, without skins and seeds

2 tsp brown sugar

120 g. pitted black olives, sliced

1/2 tsp. orange zest

200 g feta cheese, crumbled, mixed with 1 tbsp lemon juice and zest of 1/2 lemon the leaves from 8 sprigs fresh oregano or marjoram, finely chopped (or dried oregano if that's what you have)

6 Tbsps. olive oil + 1 Tbsp. for the olives 

salt, freshly ground pepper

1. In a bowl, mix the olives with the orange zest and 15 ml of olive oil. Set aside.
2. In a shallow and wide saucepan, heat 40 ml of olive oil over high heat and sauté the garlic for 30 seconds.
3. Add the tomatoes, sugar, salt and pepper and reduce the heat.
4. Simmer uncovered for about 15-20 minutes, stirring regularly, until the sauce thickens. Meanwhile, boil the pasta in plenty of salted water for 2 minutes less than the package instructions.
5. Transfer them directly to the sauce with a slotted spoon and mix well.
6. Remove from heat.
7. Pour half the feta cheese, half the oregano and half the olives into the pot and mix.
8. Serve, sprinkling with the remaining feta cheese, oregano and olives and pouring over the remaining 50 ml of olive oil.

Lentil & Feta Gratin - Testing

https://www.abc.net.au/news/2022-08-17/easy-baked-lentils-with-feta-and-dill/101336722#recipe

1 - First time making this, the original recipe wanted me to use cooked lentils. Looking at the recipe as I was making it, that seemed silly to pass up all the wonderful flavour from the other ingredients, which the lentils love. I haven't made the braised version, but I look forward to it. Already, in baking this first version, I've put the feta on top but there was too much liquid that while baking it has sunk under the liquid. No need to comment further on this version, the next version will already be so different.

The overall reaction to the dish however was very positive and tells me that it's definitely worthwhile making again.

⅓ cup extra virgin olive oil, plus more for drizzling

1 onion, finely diced

¼ tsp salt

2 large cloves garlic, crushed

3 fresh bay leaves (or four dried bay leaves)

120g carrot, peeled and finely diced

100g celery, finely diced

2 ½ Tbsps. tomato paste

225 g French lentils 

2½ cups broth, such as vegetable, chicken or beef

¼ cup creme fraiche

2 tsps. white wine vinegar

100g feta

Freshly cracked black pepper

A generous handful of fresh dill leaves, finely chopped

1. Preheat the oven to 350˚F (fan-forced).
2. In a medium-sized, heavy-based pot that can go both in the oven and on the stove with a lid, heat the oil over low heat. Add the onion and ¼ teaspoon salt and cook, stirring occasionally with a wooden spoon, for 5 minutes to soften.
3. Turn the heat to medium and add the garlic. 
4. Add the bay leaves. Fresh bay leaves will give a brighter, greener, more eucalyptus and pine. For the fresh leaves, tear an edge of each bay leaf to release their oils and add them to the pot. Dry bay leaves lend a warmer, woodier, more tea-like and herbal flavour, and they don't need tearing.
5. Cook until the garlic softens but does not brown (golden is ok).
6. Add the carrot, celery and ¼ teaspoon salt. Cook for 10 minutes, stirring occasionally, until the carrot and celery soften.
7. Add the tomato paste and cook for 1 minute, stirring continuously.
8. Stir in the dry lentils and toast them in the hot mixture of a minute or two.
9. Add the broth and bring to a boil.
10. Cover and transfer to the hot oven. Bake for 35–45 minutes.
11. When the lentils are tender and most of the liquid has been absorbed, stir in the crème fraîche and white wine vinegar.
12. Using the back of the wooden spoon, smooth the surface of the lentils until flat. Crumble over the feta, then top with freshly cracked black pepper and a drizzle of oil.
13. Place the lid on the pot and put in the oven for 15 minutes, then remove the lid and cook for a further 10 minutes.
14. Before serving, sprinkle over the dill. Leave the bay leaves in the pot when dishing up portions. Serve with a side of warm, crusty bread.

Carrot Cake - Testing

1 - Almost but no cigar. First, I got Aiden to do the conversion for me, which was perhaps a mistake since I didn't bother to verify the changes. The resulting cake was too fluffy and too cinnamon. I also only had pineapple tidbits, and didn't bother crushing them because I was pressed for time. Otherwise, it went well. I'll need to verify the ratio of ingredients for any future attempts. Then I will start to convert the tropical elements (coconut and pineapple) to local ones (pear? apple?)

190 g vegetable oil

1 teaspoon vanilla

3 eggs, but beat them together and weigh out ~144 g beaten egg

290 g sugar

192 g crushed pineapple

238 g shredded carrots

96 g coconut

61 g walnuts

304 g white flour

2½ teaspoons ground cinnamon

3½ teaspoons baking powder

¾ teaspoon salt

1. Place the oven rack in the middle position. Preheat the oven to 350°F (175°C).
2. Butter two 8-inch round cake tins and line the bottoms with parchment paper.
3. Whisk together the oil, vanilla, eggs, and sugar until perfectly combined.
4. Stir in the carrots, pineapple, coconut, and walnuts.
5. In a separate bowl, combine the flour, cinnamon, baking powder, and salt.
6. Fold the dry ingredients into the wet ingredients until no dry flour remains. Do not overmix.
7. Divide the batter evenly between the two prepared tins (about 900–930 g batter per tin).
8. Bake for 32–38 minutes, until the centre springs back lightly and a skewer comes out with only a few moist crumbs.
9. Cool in the tins for 15 minutes, then turn out onto a rack to cool completely before frosting.

Roasted Plum Tahini Brownies - Untested

Makes: 16 brownies (8" × 8" pan)

175 g Italian prune plums (about 5–6 medium plums), pitted and quartered

1 tsp maple syrup

½ tsp cinnamon

Pinch of salt

(600 g chocolate-tahini mixture)

196 g Raw tahini

120g honey + 120g maple syrup (to replace 162 g Brown rice syrup + 76 g Maple syrup)

43 g Unsweetened cocoa powder

89 g Unsweetened shredded coconut

13 g (about 1½ Tbsp) Flax seeds

12 g (about 1 Tbsp) Chia seeds

6.5 g (about 1½ tsp) Vanilla extract

1.6 g (about ¼ tsp) salt

3 eggs

60 g melted butter

70 g flour

1 tsp baking powder

50 g toasted walnuts or hazelnuts, roughly chopped (optional)

Flaky salt for finishing (optional)

To roast the plums, preheat the oven to 400°F (200°C).

Line a small baking tray with parchment.

Toss the plums with the maple syrup, cinnamon, and pinch of salt.

Arrange them cut-side up in a single layer.

Roast for 12–15 minutes until the juices are bubbling, the edges have begun to caramelize, the plums are soft but still hold their shape. Do not over-roast. You want soft wedges, not plum jam.

Let them cool completely.

Reduce the oven temperature to 350°F (175°C).

Butter and line an 8-inch square pan with parchment.

Warm the chocolate tahini mixture gently over very low heat for 2–3 minutes, stirring constantly, just until smooth and fragrant.

4. Whisk together the eggs and melted butter.

5. Stir the egg mixture into the tahini mixture until smooth.

6. Fold in the flour and baking powder until no dry flour remains.

7. Fold in the toasted nuts, if using.

---

## 3. Add the plums

1. Spread about **two-thirds** of the brownie batter into the prepared pan.

2. Arrange the roasted plum pieces evenly over the batter.

3. Spoon the remaining batter over the plums and gently spread it to cover them.

4. Sprinkle a tiny pinch of flaky salt over the surface if desired.

---

## 4. Bake

Bake for **30–35 minutes** until:

* the top looks set and slightly crackled,

* the edges are firm,

* a skewer inserted near the centre comes out with **moist crumbs**, not wet batter.

Do not overbake.

---

## 5. Cool

Allow the brownies to cool in the pan for **20–30 minutes** before lifting them out.

They become fudgier as they cool.

### Notes

* **Plums:** Italian prune plums are ideal because they hold their shape and have enough acidity to balance the tahini and maple syrup.

* **Roasting first:** Roasting concentrates the plum flavour and evaporates excess moisture so the brownies stay fudgy instead of soggy.

* **Storage:** Keeps 4–5 days in the refrigerator and freezes beautifully.

THE BASE

196 g Raw tahini

162 g Brown rice syrup

76 g Maple syrup

43 g Unsweetened cocoa powder

89 g Unsweetened shredded coconut

13 g (about 1½ Tbsp) Flax seeds

12 g (about 1 Tbsp) Chia seeds

6.5 g (about 1½ tsp) Vanilla extract

1.6 g (about ¼ tsp) Fine salt

Stir together the tahini, brown rice syrup, maple syrup, vanilla, and salt until smooth.

Mix together the cocoa powder, coconut, flax, and chia.

Fold the dry ingredients into the tahini mixture until a uniform scoopable dough forms.

Dijon Shallot Vinaigrette - Untested

For crisp green salads.

3 Tbsp olive oil
1 Tbsp red wine vinegar (or cider vinegar)
1 tsp Dijon mustard
1 small Griselle shallot, grated very finely.
Salt and plenty of black pepper.

Warm White Beans with Garlic & Fresh Herbs - Untested

1 can (19oz/540mL) white beans, rinsed and drained

2 Tbsps. olive oil

1 clove garlic, minced

3 Tbsps. finely chopped fresh herbs, such as parsley, basil, thyme, or a combination

OR 1½–2 Tbsp finely chopped fresh tarragon and 1–2 tsps. lemon juice 

Salt and freshly ground black pepper, to taste

1. Heat the olive oil in a skillet over low heat. Add the garlic and cook gently for about 1 minute, taking care not to let it brown.
2. Add the drained white beans and stir gently to coat them with the garlic and oil.
3. Cook over low heat for about 5 minutes, stirring occasionally, until the beans are warmed through. Season with salt and freshly ground black pepper to taste.
4. Remove from the heat and stir in the fresh herbs just before serving.

Leftover White Bean & Arugula Pasta Gratin - Untested

An attempt of a creation of my own to use up leftovers from 

For about 4 servings

4 cups leftover white bean, tomato and greens pasta (about 800g)

¼ cup (60g) water or chicken broth, plus more if needed

½ cup (50g) freshly grated Parmesan

1. Preheat the oven to 375°F/190°C.
2. Place the leftover pasta and sauce in a baking dish. Stir in the water or broth. If the pasta is particularly dry, add another tablespoon or two.
3. Sprinkle the Parmesan evenly over the pasta with a drizzle of olive oil over the surface. 
4. Bake uncovered for 30 minutes, until heated through and bubbling around the edges.
5. If desired, increase the oven temperature to 425°F/220°C for the last 5 minutes, or place briefly under the broiler, until the cheese is browned in spots.
6. Allow to rest for 5 minutes before serving.

Chickpea Stew with Feta and Rosemary - Untested

https://tahliadavies.substack.com/p/chickpea-stew-with-feta-and-rosemary

1 - This just screams slow cooker. This is what I will do with this to start.

1 cup of dried chickpeas (soaked overnight to rehydrate)

1 onion, diced

1 leek, cut in rounds

1 carrot, cut in large chunks

4-5 stems of parsley (retain leaves and slice finely for garnish)

2 - 3 sprigs of rosemary.

1 head of garlic (sliced in half)

1 + 4 cups of water

1 tbsp dried oregano

1/4 cup of olive oil

Lemon

Feta

Salt

Pepper

1. Soak dried chickpeas for at least eight hours or overnight.
2. Rinse well before use.
3. Preheat oven to 180c / 350f.
4. Sauté onion and leek with a pinch of salt until they start to soften, about 4 - 5 minutes. Deglaze with 1 cup of water.
5. Use a dutch oven or a deep heavy bottomed saucepan that can be transferred to the oven.
6. Put the onion and leek mix into the slow cooker and add carrot, rosemary and sliced garlic head and stir through.
7. Season with salt, pepper and dried oregano.
8. Add the remaining water, olive oil, parsley stems, and chickpeas.
9. Transfer into the oven and let cook for 2.5 - 3.5 hours.
10. Cook on high for 4 hours.
11. Serve topped with a big squeeze of lemon, fresh chopped parsley, olive oil, and feta.

Baked Feta and Chickpeas in Harissa sauce - Untested

https://www.bytheforkful.com/baked-feta-with-chickpeas/#recipe

https://www.dianekochilas.com/spinach-and-chickpeas-baked-with-greek-feta/

200 g feta sliced into 3-4 blocks

3 garlic cloves minced

400 g tinned chickpeas drained and rinsed

400 g tinned chopped tomatoes

1 tablespoon harissa paste

2 tablespoon extra virgin olive oil

1 teaspoon oregano

1 teaspoon smoked paprika

1 teaspoon red pepper flakes

Salt and pepper

Fresh basil or parsley to garnish

1 lemon

Preheat the oven to 400F.

In an oven-proof pan, add the chopped tomatoes, garlic, chickpeas, spices, olive oil, and harissa paste. Stir everything together to combine.

Place the feta blocks in the pan, nestling them into the chickpea harissa sauce. Drizzle with a little more olive oil.

Bake the chickpeas for 25 - 30 minutes.

To finish, top the baked feta and chickpeas with the fresh herbs, a squeeze of lemon juice, and the red pepper flakes. 

Serve with pitta bread or crusty bread for dipping.

Rethivia (Greek Chickpea Soup) - Untested

https://granorfarm.com/recipes/revithia-greek-chickpea-and-herb-soup

0 - This may very well be a slow cooker recipe. The dried chickpeas cooked in the flavoured water means a different experience in the taste of the chickpeas.

2 Tbsps. + 1/2 cup olive oil

1/2 tsp cumin seed

1 tsp dried oregano

1 onion (6oz/170gr) sliced thinly

4 cloves garlic, minced

1/2 cup dry white wine

2 cups dried chickpeas, soaked overnight

8 cups water

5-10 sprigs each dill and parsley

1 lemon, zest and juice

4 oz feta crumbled

1. In a large soup pot, heat a glug of olive oil over medium heat.
2. Fry the cumin and oregano until fragrant (very quick).
3. Add the onions and garlic with a big pinch of salt reducing the heat to medium low.
4. When the onions are soft, add the white wine and reduce until almost all evaporated.
5. Add the soaked chickpeas and water.
6. Bring to a boil, reduce to a simmer and cook until the chickpeas are very tender.
7. Taste for salt and then lightly mash the soup to make it chunky.
8. While the soup is cooking, blend the parsley, dill, lemon zest, pinch of salt, and the olive oil in a food processor to make an herby oil.
9. Just before serving add the lemon juice to the soup, taste and adjust seasoning one more time.
10. Divvy into bowls, top with the crumbled feta, and the herby oil.

Revithada from Sifnos - Untested

Chickpea Soup from Sifnos

https://www.kalofagas.ca/2022/02/02/chickpea-soup/#wpzoom-recipe-card

https://bakinghermann.com/revithada-greek-chickpea-stew-easy-vegan-nistisima-classic/#recipe

6 servings

Prep time 30minutes

Cooking time 40minutes

2 cups of dry chick peas

1/2 cup of olive oil

2 cups diced onions

3-4 cloves of garlic, minced

1 carrot, finely diced

1 stalk of celery, finely diced

3 bay leaves

1 tsp. paprika

3 strips of lemon peel

1/4 cup chopped fresh parsley

8 cups of chicken or vegetable stock

salt and pepper to taste

wedge of lemon and dried Greek oregano for garnish

The night before, place your dried chickpeas in a bowl with 1 tsp baking soda and enough water to cover the chickpeas by about 2 inches. The next morning, strain and rinse your chickpeas and reserve.

Into a large pot, add your olive oil over medium heat and throw in your onions, celery, carrots, bay leaves and paprika and parsley and simmer on medium low for about 15 minutes for the vegetables to soften.

Now add your chickpeas, parsley, stock and slices of lemon bring to a boil and simmer medium-low heat with the lid slightly ajar for about 2 hours or until thick the chickpeas are fork-tender.. By this time you should have a thick, chunky chick pea soup with some liquid still evident.

Adjust seasoning with salt and pepper, serve in bowls. Add some dried Greek oregano and serve with a wedge of lemon.

Notes

Got an Instapot or Pressure Cooker? You can skip the pre-soak overnight and add the chickpeas with 8 cups water, 1 tsp. baking soda and secrue the lid. Bring up to pressure on high heat then reduce to low and simmer for 45 minutes. Turn heat off and allow pressure to naturally reduce. Open, strain contents and make soup recipe from step 2. Stovetop cooktime is now about 1 hour.

In a rush? Use two cans of cooked chickpeas, rinse off the liquid, assemble recipe from step 2 but cook time about 45 mins.

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Gigantes Plaki (Greek Baked Beans) - Untested

https://cardamomandtea.com/102/butter-beans/

https://www.themediterraneandish.com/gigantes-plaki-greek-giant-beans/#wprm-recipe-container-58791

https://www.bytheforkful.com/gigantes-plaki-greek-giant-baked-beans/#recipe

Extra-virgin olive oil

1/2 large onion, roughly chopped

1 large carrot, peeled and roughly chopped

1 celery stalk, roughly chopped

2 large garlic cloves, minced

Salt

1 (15-ounce) can diced tomatoes, with juices

6 Tablespoons (3 fluid ounces) water

1/4 cup chopped flat-leaf parsley, plus more for garnish

1/2 Tablespoon fresh thyme leaves

3/4 teaspoon dried oregano

1/4 to 1/2 teaspoon red pepper flakes

1/4 teaspoon ground black pepper

1/8 to 1/4 teaspoon ground cinnamon

1 dried bay leaf

1 (15-ounce) can butter beans, drained and rinsed (or the largest beans you can find)

7oz/200g Creamy feta cheese, crumbled

Rustic bread, for serving

1. Position a rack in the center of the oven and preheat the oven to 375°F.
2. In a large oven-safe skillet set over medium-high heat, add 2Tsps olive oil. Once the oil shimmers, add the onion, carrot, celery, and garlic. Season with a pinch of salt (about 1/4 teaspoon). Cook, stirring frequently, until the vegetables soften, 5-7 minutes.
3. Add the tomatoes with their juices, and the water. Season with another pinch of salt (about 1/4 teaspoon). 
4. Add the parsley, thyme, oregano, red pepper flakes, black pepper, cinnamon, and bay leaf.
5. Stir in the beans and cook for 5 minutes over high heat. At this point, taste and adjust the seasoning to your liking, then transfer the mixture to the oven and bake until thickened and the top layer turns a light golden brown, 20 to 30 minutes.
6. Remove and discard the bay leaf. Finish the dish with a drizzle of olive oil, a pinch of parsley, and a good sprinkle of feta. Serve with rustic bread.

Herbed Warm White Beans - Untested

1 - I wonder if fresh tarragon would work here?

1 can (19oz/540mL) white beans, rinsed and drained
2 Tbsps. olive oil
1 clove garlic, minced
3 Tbsps. finely chopped fresh herbs, such as parsley, basil, thyme, or a combination (or 1½–2 Tbsp finely chopped fresh tarragon with 1-2 tsps of lemon)
Salt and freshly ground black pepper, to taste

1. Heat the olive oil in a skillet over low heat. Add the garlic and cook gently for about 1 minute, taking care not to let it brown.
2. Add the drained white beans and stir gently to coat them with the garlic and oil.
3. Cook over low heat for about 5 minutes, stirring occasionally, until the beans are warmed through. Season with salt and freshly ground black pepper to taste.
4. Remove from the heat and stir in the fresh herbs just before serving.

Salade d'haricots blancs (Warm White Beans Salad) - Untested

800g cooked white beans (canned), drained and rinsed

1 large handful fresh parsley, finely chopped

Green onion tails from 2–3 green onions, finely sliced

2 cloves garlic, finely minced

4 Tbsp olive oil

1–2 Tbsp fresh lemon juice, to taste

Salt

Freshly ground black pepper

Drain and rinse the beans well, then drain again.

Finely chop the parsley and thinly slice the green onion tails. Mince the garlic.

In a small bowl, whisk together the olive oil, lemon juice, garlic, salt and pepper.

Gently toss the beans with the dressing, parsley and green onion.

Let stand for at least 15–20 minutes so the beans can absorb the dressing. Serve at room temperature or gently warmed.

Aloo Saag with Swiss Chard, Mustard Greens & Nasturtium - Test 1

1 - Success! I used the more conservative amount of potatoes, and they stuck to the pan instead of browning, but regardless it turned out well. In hindsight, after the potatoes cooked, I could have deglazed the pan with the water I add at the end of making the saag to add all that browning to the saag? Ultimately though I'd like to avoid the potatoes sticking to my stainless steel pan! Oh, it makes a lot!!!

2 - I tried making it with only arugula and it was good but too dry. Not that there wasn't a little sauce, but the arugula leaves and stems gave it a dry, erm, texture?

Serves 8 as part of an Indian meal (SEE BELOW FOR 4 SERVINGS)

3 Tbsp mild vegetable oil

1½–2 lb (680–900g) potatoes, peeled and cut into ¾-inch cubes

1 medium onion (6oz/170g), finely chopped

3 cloves garlic, minced

1½ Tbsp fresh ginger, finely grated

1½ tsp cumin seeds

1 tsp ground coriander

½ tsp ground cumin

½ tsp turmeric

1 cup (about 150g) chopped tomato, fresh or canned

1½ lb (680g) Swiss chard, stems finely chopped and leaves roughly chopped

1 lb (450g) mustard greens, tough stems removed and leaves roughly chopped

4oz (115g) fresh nasturtium leaves, roughly chopped

1 tsp salt, plus more to taste

¾–1 cup water or light vegetable stock, plus more if needed

½ tsp garam masala

1–2 Tbsp fresh lime or lemon juice, to finish

Fresh cilantro, chopped, for garnish

Lime wedges, for serving

1. Heat 1½ Tbsp of the oil in a large, heavy skillet or saucepan over medium-high heat. Add the potatoes and cook, turning occasionally, until golden brown on several sides and nearly tender, about 10–12 minutes. Transfer the potatoes to a plate.
2. Add the remaining oil to the pan and reduce the heat to medium. Add the cumin seeds and cook for about 30 seconds, until fragrant.
3. Add the onion and chopped Swiss chard stems. Cook for 5–7 minutes, until the onion is soft and beginning to turn golden.
4. Add the ginger and garlic and cook for about 1 minute, until fragrant.
5. Stir in the ground coriander, ground cumin, and turmeric. Cook for 30 seconds, stirring constantly.
6. Add the tomatoes and cook for 5–7 minutes, stirring occasionally, until they have softened and the mixture has thickened and become concentrated.
7. Add the mustard greens and a pinch of the salt. Stir well and cook for 2–3 minutes, until they begin to collapse.
8. Add the Swiss chard leaves and another pinch of salt. Stir in ¾ cup of the water or vegetable stock and bring to a gentle simmer. Cook uncovered for 8–10 minutes, stirring occasionally, until the greens are tender and the mixture has become a thick, spoonable gravy. Add a little more liquid if it becomes too dry.
9. Stir in the nasturtium leaves and cook for 1–2 minutes, just until wilted.
10. Return the potatoes to the pan. Roughly mash a few of the potato pieces into the greens to help thicken the gravy, leaving most of the potatoes intact. Simmer gently for another 8–10 minutes, until the potatoes are completely tender and the flavors have come together.
11. Stir in the garam masala and 1 Tbsp lime or lemon juice. Taste and adjust the salt and acidity, adding more citrus if needed. If the saag is too thick, add a splash of water or stock; it should be loose enough to spoon easily over rice, but not soupy.
12. Serve hot, garnished with chopped cilantro and accompanied by lime wedges.

________________________________________

4 SERVINGS

1 + 1 Tbsp mild vegetable oil

¾–1 lb (340–450g) potatoes, peeled and cut into ¾-inch cubes

½ medium onion (3 oz/85g), finely chopped

1½ cloves garlic, minced

¾ Tbsp (2¼ tsp) fresh ginger, finely grated

¾ tsp cumin seeds

½ tsp ground coriander

¼ tsp ground cumin

¼ tsp turmeric

½ cup (about 75g) chopped tomato, fresh or canned

¾ lb (340g) Swiss chard, stems finely chopped and leaves roughly chopped

½ lb (225g) mustard greens, tough stems removed and leaves roughly chopped

2 oz (about 55g) fresh nasturtium leaves, roughly chopped

½ tsp salt, plus more to taste

⅜–½ cup water or light vegetable stock, plus more if needed

¼ tsp garam masala

½ Tbsp (1½ tsp) fresh lime or lemon juice, to finish

Fresh cilantro, chopped, for garnish

Lime wedges, for serving

1. Heat 1 Tbsp of the oil in a large, heavy skillet or saucepan over medium-high heat. Add the potatoes and cook, turning occasionally, until golden brown on several sides and nearly tender, about 8–10 minutes. Transfer to a plate.
2. Add the remaining 1 Tbsp oil to the pan and reduce the heat to medium. Add the cumin seeds and cook for about 30 seconds, until fragrant.
3. Add the onion and chopped Swiss chard stems. Cook for 5–7 minutes, until the onion is soft and beginning to turn golden.
4. Add the ginger and garlic and cook for about 1 minute, until fragrant.
5. Stir in the ground coriander, ground cumin, and turmeric. Cook for 30 seconds, stirring constantly.
6. Add the tomatoes and cook for 5–7 minutes, stirring occasionally, until softened and the mixture has thickened and become concentrated.
7. Add the mustard greens and a pinch of the salt. Stir well and cook for 2–3 minutes, until they begin to collapse.
8. Add the Swiss chard leaves and another pinch of salt. Stir in ⅜ cup of the water or vegetable stock and bring to a gentle simmer. Cook uncovered for 8–10 minutes, stirring occasionally, until the greens are tender and the mixture has become a thick, spoonable gravy. Add a little more liquid if needed.
9. Stir in the nasturtium leaves and cook for 1–2 minutes, just until wilted.
10. Return the potatoes to the pan. Roughly mash a few pieces into the greens to thicken the gravy, leaving most intact. Simmer gently for another 8–10 minutes, until the potatoes are completely tender and the flavors have come together.
11. Stir in the ¼ tsp garam masala and 1½ tsp lime or lemon juice. Taste and adjust the salt and acidity, adding more citrus if needed. If the saag is too thick, add a splash of water or stock.
12. Serve hot, garnished with chopped cilantro and accompanied by lime wedges.

Refrigerator Chocolate Halva Squares (No Bake) - Testing

1 - This was very successful, but it's quite sticky when it comes up to room temperature. It does not stick to parchment paper, but for a more pleasant presentation, what could I do? Perhaps a dusting of fine coconut on the plate I set them out on? I wonder also about the lack of dried fruit, and if something like small and discreet currants?

Makes one 8" square pan or on loaf pan

(600 g mixture)

196 g Raw tahini

162 g Brown rice syrup

76 g Maple syrup

43 g Unsweetened cocoa powder

89 g Unsweetened shredded coconut

13 g (about 1½ Tbsp) Flax seeds

12 g (about 1 Tbsp) Chia seeds

6.5 g (about 1½ tsp) Vanilla extract

1.6 g (about ¼ tsp) Fine salt

The Rest

40 g toasted sesame seeds

60 g chopped pistachios or walnuts

Pinch flaky salt

1. Toast nuts and sesame and set aside.
2. Stir together the tahini, brown rice syrup, maple syrup, vanilla, and salt until smooth.
3. Mix together the cocoa powder, coconut, flax, and chia.
4. Fold the dry ingredients into the tahini mixture until a uniform scoopable dough forms.
5. Once the nuts and sesame have cooled, stir into mixture.
6. Press firmly into parchment-lined loaf pan.
7. Chill overnight.
8. Slice into bars.
9. These freeze beautifully.

Chocolate Tahini Cookies - Testing

Makes about 20 cookies

1 - They are good, but they need more sweet to make it more like a brownie, which I think would be good. If actually using the honey and maple syrup, that might be enough.

(600 g chocolate-tahini mixture)

196 g Raw tahini

120g honey + 120g maple syrup (to replace 162 g Brown rice syrup + 76 g Maple syrup)

43 g Unsweetened cocoa powder

89 g Unsweetened shredded coconut

13 g (about 1½ Tbsp) Flax seeds

12 g (about 1 Tbsp) Chia seeds

6.5 g (about 1½ tsp) Vanilla extract

1.6 g (about ¼ tsp) Fine salt

The rest

1 egg

110 g flour

1 tsp baking soda

½ tsp baking powder

40 g chopped dark chocolate (optional)

30 g toasted sesame seeds (optional but delicious)

1. Heat oven to 350°F.
2. Stir together the tahini, brown rice syrup, maple syrup, vanilla, and salt until smooth.
3. Mix egg into the tahini mixture.
4. Mix together the cocoa powder, coconut, flax, and chia.
5. Fold the dry ingredients into the tahini mixture until a uniform scoopable dough forms.
6. Stir together flour, baking soda, baking powder.
7. Fold dry ingredients into wet.
8. Scoop 40–45 g balls onto a tray. Do not flatten.
9. Sprinkle with sesame.
10. Bake 11–13 minutes.

Texture:

Soft centres.

Crisp edges.

Almost like a cross between a peanut butter cookie and a brownie.

Deep Chocolate Tahini Brownies - Untested

Makes one 8-inch square pan (16 brownies)

(600 g chocolate-tahini mixture)

196 g Raw tahini

120g honey + 120g maple syrup (to replace 162 g Brown rice syrup + 76 g Maple syrup)

43 g Unsweetened cocoa powder

89 g Unsweetened shredded coconut

13 g (about 1½ Tbsp) Flax seeds

12 g (about 1 Tbsp) Chia seeds

6.5 g (about 1½ tsp) Vanilla extract

1.6 g (about ¼ tsp) salt

The rest

3 eggs

60 g melted butter (or olive oil if you prefer)

70 g flour

1 tsp baking powder

50 g chopped walnuts or toasted hazelnuts (optional but highly recommended)

1 tsp espresso powder (optional; deepens chocolate without tasting of coffee)

1. Heat oven to 350°F (175°C).
2. Butter and line an 8-inch square pan.
3. Beat together the tahini, brown rice syrup, maple syrup, vanilla, and salt until smooth.
4. Mix together the cocoa powder, coconut, flax, and chia.
5. Fold the dry ingredients into the tahini mixture until uniform.
6. Whisk eggs and melted butter (or olive oil) together.
7. Stir into the tahini mixture until smooth.
8. Fold in the flour and baking powder just until combined.
9. Fold in the nuts.
10. Bake 28–35 minutes.

What to look for:

Crackly surface.

Centre still slightly fudgy.

Toothpick should come out with moist crumbs, not liquid batter.

Niçoise Zucchini Frittata - Testing

1 - I'm adapting Madhur Jaffrey's Parsi Omlate to more Provencal flavours.

2 - Made it and same as for the Norman Frittata, there is just something missing. It's perfectly good and flavourful, and yet bland at the same time. Cured black olives for little salt punches, maybe? Or switch the cheese to feta for the same reason?

1 lb zucchini, grated

3⁄4 + 1 tsp salt

1 medium onion, finely chopped (170 g)

1 medium potato, diced 1/4 inch pieces (8 oz)

¼ tsp fennel seeds, lightly crushed (omit if using basil)

2 + 1 Tbsps. olive oil

1 large tomato, chopped (8–9 oz)

2–3 garlic cloves, minced

1⁄4 tsp ground black pepper

9 eggs

Herb options, finely chopped:

     - 3 Tbsps. fresh basil + 3 Tbsps. fresh parsley

     - 4 Tbsp fresh parsley, 1 Tbsp fresh thyme leaves

     - 4 Tbsp fresh parsley, 1 Tbsp fresh oregano

120–150 g chèvre, crumbled

1⁄4 tsp baking powder

1. Grate the zucchini and mix with 3/4 tsp of the salt. Leave in a colander for 30 minutes, then squeeze all the liquid out.
2. Meanwhile, chop and measure out the remaining ingredients - it makes the rest much easier: prepare the onion and potato; lightly crush the fennel seeds; chop the tomato; mince the garlic; measure out the herbs; crumble the chèvre; break the eggs into a bowl; and measure out the salt and baking powder.
3. Heat 2 Tbsps. of the olive oil in a 10-inch frying pan over medium heat.
4. Fry the onion and potato until the onion is completely soft and the potatoes become just tender.
5. Partway through, add the fennel seeds to toast in the hot oil.
6. Add the squeezed zucchini, tomato, garlic, and black pepper. Stir until the tomato becomes soft and most of its liquid has cooked away. Set aside.
7. Whisk the eggs with the remaining salt until frothy, then add the cooled vegetables, basil, parsley, and half the chèvre. Stir in the baking powder, making sure it dissolves completely.
8. Wipe the frying pan clean and add the remaining tablespoon of olive oil. When the oil is hot, reduce the temperature to medium-low and pour in the egg mixture. Cover the pan and cook for 15–20 minutes, or until the centre is firm but maybe still a bit slithery.
9. Meanwhile, lightly grease a dinner plate with a bit of butter for the next step.
10. When the bottom of the pancake is brown, make sure it's loose from the pan. Upturn the plate on top of the pancake, hold the plate firmly in place with your hand, grab the handle of the pan and flip the pancake onto the plate, and remove the pan. It should just drop onto the plate. Set aside for a moment.
11. Set the pan back on the stove-top, add the remaining Tbsp of oil and slide the pancake back into the pan. Cook the second side for about 5 minutes to get another nice brown crust. 
12. Crumble the remaining chèvre over the top before serving. Can be served warm or at room temperature.

Norman Zucchini Frittata — Testing

1 - I'm adapting the Parsi Omlate to French flavours because it's such a lovely and frankly impressive dish that, heck, why not?!? And what a way to use up zucchini. The courgettes seem to create a Zucchini-Loaf-like effect without any flour.

2 - This is the first time I actually make it, and it was good. The gray shallots continue to be a bitch to prepare, but now I have a better idea of how to do it more easily - soak them in boiling water to peel. It takes forever though because they're small but I think the flavour is good. As for the actual dish, it's very flavourful but I feel like there is no star. The chèvre is good in it but it melts into the surrounding flavours instead of standing out for bright pops. It either needs a star ingredient or needs to be accompanied with something. Think think think my sweet little pooh bear. OH, I just realized I grated the apple, I didn't dice it!!! And a tart apple might just do the trick.

1 lb zucchini, grated

3⁄4 + 1 tsp salt

150 g Griselle shallots, finely chopped

1 medium potato, diced 1/4 inch pieces (8 oz)

OPTIONAL 100 g firm tart apple, diced 1/4 inch pieces (TO TRY grated and added with zucchini)

30 g butter + more for greasing the plate

1 + 1 Tbsp light oil

1 tsp fresh thyme leaves, finely chopped

9 eggs

50–60 g crème fraîche, optional

1⁄4 tsp ground nutmeg

ground black pepper

1⁄4 tsp baking powder

120–150 g chèvre, crumbled

1. Grate the zucchini and mix with 3/4 tsp of the salt. Leave in a colander for 30 minutes, then squeeze all the liquid out.
2. Meanwhile, chop and measure out the remaining ingredients - it makes the rest much easier: prepare the shallots, potato and optional apple; measure out the thyme and nutmeg; crumble the chèvre; break the eggs into a bowl; and measure out the salt and baking powder.
3. Heat the butter and oil in a 10-inch frying pan over medium-low heat.
4. Fry the shallots and potato until the shallots are soft and the potatoes become just tender. 
5. If using the apple, add it for the last 3–4 minutes of cooking. Do not brown heavily.
6. Add the squeezed zucchini and thyme. Cook until the zucchini is hot and any remaining moisture has cooked away. 
7. Season with the remaining salt, nutmeg, and a generous amount of black pepper. Set aside.
8. Whisk the eggs until frothy. 
9. Whisk in the crème fraîche, if using. 
10. Add the cooled vegetables and half the chèvre.
11. Wipe the frying pan clean and add a little oil. When hot, reduce the temperature to medium-low and pour in the egg mixture. 
12. The cake is very thick and will cook from the edges in, so it's important to cover the pan and cook at a low temperature for a minimum of 15–20 minutes, or until the centre becomes semi-solid.
13. Meanwhile, lightly grease a dinner plate with a bit of butter for the next step.
14. When the bottom of the pancake is brown, make sure it's loose from the pan. The centre should be soft but not pure liquid. 
15. Upturn the plate on top of the pancake, hold the plate firmly in place with your hand, grab the handle of the pan and flip the pancake onto the plate. It should just drop onto the plate. Remove the pan. Set aside for a moment.
16. Set the pan back on the stove-top, add the remaining Tbsp of oil and slide the pancake back into the pan. Cook the second side for about 5 minutes to get another nice brown crust and finish cooking the middle. 
17. Crumble the remaining chèvre over the top before serving. Can be served warm or at room temperature.

Coconut Custards with Spiced baked Red Wine Plums - Testing

Makes 6 ramekins

1 - The custards didn't set. The recipe says about 25 to 30 minutes, I had them in there for an hour, and even at the end of an hour turned off the oven and left them in the cooling oven, and they still didn't set. Looking at my other Coconut Custard recipe, the notes are that it also took much longer than 20 minutes. Looking at my Custard Pie and my Hot Chocolate Pie recipes, the pies take about 40 minutes of direct heat to set. Even custard-free versions I found online indicate 45 to 50 minutes. I know that the timing is wrong, so I have two options - 1: just use direct heat, and 2: add whole egg.

The baked plums worked a treat, though, especially with going lighter with the spicing.

Coconut custards

750g light coconut milk 

1½ tsp vanilla

Pinch of salt

6 egg yolks (OR try 2 eggs and 3 yolks)

60 g sugar

1. Heat the coconut milk, vanilla, and salt until steaming but not boiling.
2. Whisk the yolks with the sugar until smooth.
3. Slowly whisk in the hot coconut mixture, 
4. Strain through a fine sieve.
5. Divide among 6 ramekins (about 125 g custard mixture per ramekin).
6. Place the ramekins in a baking dish and pour in hot water until it comes halfway up their sides. (OR try without the bain marie)
7. Bake at 325°F/160°C for 1hour, until the edges are set and the centres still wobble slightly.
8. Cool completely, then refrigerate for at least 4 hours.

---

Spiced plum compote

About 750 g ripe plums (depending on size), halved and pitted

180 mL red wine (about 180 g)

45 g brown sugar

1 bay leaf

1 small star anise

1 cinnamon stick

3 cardamom pods, lightly crushed

3 whole cloves

Toasted Walnuts - To Serve

1. Preheat oven to 350°F.
2. Halve the plums and remove the stones. Place in a single layer in a lidded ovenproof dish (foil on top is fine) just large enough to hold them, cut sides down. Combine the wine, spices and sugar in a saucepan and bring to a boil, stirring until the sugar dissolves. Pour over the plums.
3. Cover and bake. Depending on the ripeness of the plums, this can take anywhere from 15 minutes to an hour - the softer the plum, the faster the cooking time. Test with a skewer for doneness. 
4. Let cool in the liquid.
5. If you want a thicker poaching liquid, remove the liquid to a saucepan and bring to a rapid simmer to reduce until the desired viscosity is achieved.
6. To serve warm, add the plums at this point and gently cook another 2 minutes.
7. If to serve at room temperature or chilled, let the liquid cool to the same temperature as the plums before serving.

---

To serve

1. Spoon 30–45 g plum compote over each chilled custard and drizzle with 5–10 g reduced wine syrup.
2. If you have them, a few toasted walnuts scattered on top would be wonderful.

June Drop Italian Prune Plum Jam - Untested

1 - We got a bunch of the little Italian Prune plums that fell off in the natural pruning of fruit the trees do, and discovered they have the delightful name of June Drops. This is very experimental. A detail which may be important is that it is now August and they have been sitting on the ground all this time, and so have purpled. Apparently that means that their flavor will have changed and the pectin lowered, but still not as flavorful as fruit ripened on the tree.

1,437 g whole ripe wrinkled Italian prune plums

750 g sugar

30 g lemon juice (2 Tbsp)

75 g water

1. Put the whole plums, water, and lemon juice into a heavy pot.

2. Cover and cook gently for about 20 minutes, stirring occasionally, until the fruit collapses completely.

3. Add the sugar and stir until it is dissolved.

4. Simmer, uncovered, for 25–35 minutes, stirring frequently and crushing the fruit with a potato masher as it softens.

5. When the mixture is thick, glossy, and beginning to mound slightly on the spoon—but is still a little looser than finished jam—remove it from the heat.

6. Pass everything through a sieve. The pits and any coarse skin fragments will remain behind.

7. Return the milled pulp to the pot and boil for 3–8 minutes, stirring constantly, until it reaches 104–105°C (219–221°F) or wrinkles on a chilled plate.

8. Let it rest for 5 minutes, stir once, and ladle into hot sterilized jars.

OPTIONAL

During the long simmer, add 1 small cinnamon stick and remove it before milling. With prune plums, a whole stick gives a subtle warm background note without making the jam taste overtly spiced or “Christmas-like.”

Greek Yogurt Souffle - Untested

https://julesfood.blogspot.com/2012/10/greek-yogurt-souffle.html

GREEK YOGURT SOUFFLE

many thanks for the original found at Baking Bites...

1 cup plain greek yogurt...i use 0% Fage

3 large egg yolks

3 large egg whites

3 Tbsp AP flour

1/8 tsp salt

1 tsp vanilla extract...(per Grandma...i always spill a little extra in the mix) or a 1/2 vanilla pod would look nice with the black specks.

1/8 tsp cream of tarter

1/4 cup sugar

butter and "real" sugar for ramekins

get creative with your accessories... fresh berries, a blueberry coulis,  ginger syrup, or warm and syrupy homemade jam

preheat oven to 375 F degrees, non convection...bottom heating element only if possible.  i read this somewhere and it seems to work well with any souffle.

butter six 6oz ramekins.  coat inside ramekin with sugar and knock out excess.  set on baking sheet.

in a large mixing bowl whisk together yogurt, egg yolks, flour, salt and vanilla.  in a medium bowl or in your stand mixture, beat the egg whites and cream of tartar until foamy...then gradually pour in the sugar and whisk until firm, but soft peaks form...just don't whip so hard you break the whites.

add 1/3 of egg white mixture to the yogurt mixture and incorporate well.  then carefully fold in another 1/3...then the remaining.  you want to keep as much volume as possible, of course.

divide evenly into ramekins...i think i filled mine to the line just below the rim because when they fall you still want to have volume in the ramekin.

bake on tray for about 15 minutes, until evenly risen and lightly browned around the edges.

DO NOT OPEN THE DOOR TO PEEK.

serve IMMEDIATELY for the full effect.

BUT...these are still fabulous after they fall  as you can see in some of the photos.

they are also delicious the next day.  they retain their fluff and they taste like a very delicate cheesecake.  i'd have this for breakfast every morning if i could...full of protein, calcium and quite a healthy start for the day. 

Steak Soup - Untested

https://www.yourhomebasedmom.com/steak-soup/

2 Tbsp butter

2 Tbsp canola oil

2 lbs top sirloin steak cut into cubes

1/2 cup onion chopped

3 Tbsp flour

1/2 Tbsp paprika

1 tsp salt

1/2 tsp pepper

1 Tbsp parsley

1 tsp oregano

1/2 tsp marjoram

4 cups beef broth

2 cups water

2 Tbsp Worcestershire Sauce

1 14 oz. can of diced tomatoes

3 Tbsp tomato paste

1 Tbsp brown sugar

1 15 ounce can corn drained

1 1/2 cups carrots diced

1 cup celery diced

1 1/2 cups yukon potatoes diced I left the peel on

1. Melt butter in pan and add oil. Heat over medium heat. Add in steak. Cook until meat is browned. About 10 minutes.
2. Mix together flour, paprika, salt and pepper.
3. Sprinkle over browned meat and stir to coat.
4. In a pot add together steak, beef broth, water, Worcestershire sauce, diced tomatoes,onions and seasonings.
5. Bring to a boil and then simmer until meat is tender. About 30-45 minutes
6. Add in potatoes, carrots, corn, celery and tomato paste and brown sugar.
7. Cook uncovered until vegetables are fork tender. About 15-20 minutes

Tips & Notes:

You can use precut stew meat or you can cut up a sirloin or round steak even sized pieces.

If you don’t have the parsley, oregano and marjoram, substitute them with  two teaspoons of Italian seasoning,

Use a waxy potato such as a red or Yukon Gold. A russett potato will disintegrate after simmering for any length of time. Cut potatoes into even bite size pieces.

Be sure your vegetables are cut into even size pieces so they cook evenly.

Gouère — Bourbonnaise Cheese Tart - Untested

https://www.marmiton.org/recettes/recette_gouere-la-tarte-au-fromage-bourbonnaise_166396.aspx

**The pastry**

250g (2 cups) flour

100g (7 Tbsps) neutral oil (vegetable or sunflower)

100g (7 Tbsps) hot water

**The filling**

500g potatoes, peeled and cut for boiling

500g fromage blanc, well drained (or drained full-fat yogurt or quark)

4 eggs, beaten

Salt and pepper to taste

1. The pastry: Put the flour, oil and hot water together in a bowl with a tight-fitting lid. Close the lid and shake vigorously until the dough comes together. That's it.
2. Peel the potatoes and boil them until completely tender, as you would for mashed potatoes. Drain well and mash thoroughly.
3. Mix the warm mashed potato into the fromage blanc until well combined, then add the beaten eggs. Season generously with salt and pepper.
4. Roll out the pastry and line a deep tart tin.
5. Pour the filling over the pastry and bake in a hot oven *(375F/190C)* for 50 minutes, or until the filling is set and holds together.
6. Serve warm with a green salad. Any leftovers are excellent cold, cut into cubes and served as an appetizer.

Tomato Zucchini Goat Cheese Clafoutis - Untested

https://www.canadianliving.com/food/recipe/tomato-zucchini-and-goat-cheese-clafoutis

Tomato , Zucchini and Goat Cheese Clafoutis

Portion size

4 servings

2 tsps. butter softened

1 cup grated zucchini

2 green onions minced

3 Tbsps. chopped fresh basil

3 eggs

1/2 cup whipping cream (35%)

3 Tbsps. flour

1 tsp maple syrup

1/4 tsp salt

1/4 tsp hot pepper sauce

1 pinch nutmeg

1 pkg (140 g) soft goat cheese crumbled

12 cherry tomatoes halved

Brush four 1-cup (250 mL) ramekins with butter; set aside.

Wrap zucchini in clean tea towel; twist and squeeze to release excess liquid. Transfer to bowl. Stir in green onions and basil; set aside.

In separate bowl, beat together eggs, whipping cream, flour, maple syrup, salt, hot pepper sauce and nutmeg.

Divide goat cheese evenly among ramekins; top each with one-quarter of the zucchini mixture and one-quarter of the egg mixture. Top each with 6 cherry tomato halves.

Arrange ramekins on baking sheet; bake in 325ºF (160ºC) oven until puffed and eggs are set, 18 to 20 minutes. Broil until tops are bubbly and golden, 1 to 2 minutes.

Cheesecake de Francine - Untested

Base :

3/4 cup flour

1/3 cup ground almonds (almond meal)

1/4 cup caster sugar

90 g of butter, chopped up

1. Put all the ingredients in a bowl. 
2. Rub it through with your fingers so butter it is not melted. 
3. When done it should look like fine bread crumbs.
4. Line the bottom of a 20cm spring form pan with parchment paper. 
5. Level the mixture in the bottom and press down with a soup spoon until it is even and flat.  
6. Heat the oven to 150C/300F and cook for 15 minutes. Allow to cool completely.

Mixture : 

475g fresh ricotta 

355g cream cheese, cubed 

1 and 1/3 cups caster sugar

4 eggs

1/4 cup fresh lemon juice

1 Tbsp of finely grated lemon rind

1/2 tsp vanilla extract

1 and 1/2 Tbsp water mixed with 1 and 1/2 Tbsp cornstarch

1. Preheat the oven to 150C/300F.
2. Process everything together.  It should be the consistency of thick cream. A food processor is good for this. 
3. After it has cooled, lightly butter the sides of the spring form pan.  
4. Pour the mixture into the pan.  
5. Lightly tap pan on counter to remove bubbles.  Remove remaining bubbles by gently rubbing spoon over top of mixture.  
6. Bake for 1 hour.  Turn oven off and leave the cake in for another hour.
7. Put in the refrigerator for at least 2 hours before removing from the pan.
8. You can serve with berries on the side or make a coulis to sprinkle around or over fruits on top.

Quick Fresh Mozzarella - Untested

Inspired by: https://www.motherearthnews.com/real-food/30-minute-mozzarella/#axzz34XH3s2OW

NOTE that this is not a cultured mozzarella, which is more authentic and flavorful, but is a good place to start. A cultured mozzarella does not use citric acid but a thermophilic culture instead and is a longer process.

1 US gallon (3.8 L) whole milk (not ultra-pasteurized)

1½ tsp citric acid, dissolved in ¼ cup (60 mL) cool water

¼ tsp liquid rennet, dissolved in ¼ cup (60 mL) cool, non-chlorinated water

1–2 tsp cheese salt

Making the curds

1. Pour the milk into a large pot and stir in the dissolved citric acid.
2. Slowly heat to 32°C (90°F), stirring gently.
3. Remove from the heat and stir in the dissolved rennet using an up-and-down motion for about 30 seconds.
4. Stop stirring and let the milk sit undisturbed for 5–10 minutes, until you have a clean break.
5. Cut the curd into roughly 2 cm (¾") cubes.
6. Slowly heat the curds and whey to 40°C (105°F), stirring very gently.
7. Remove from the heat and let the curds rest for about 5 minutes.
8. Scoop the curds into a colander and allow them to drain.

Stretching

1. Heat a separate pot of water (or, even better, the strained whey) to about 77–82°C (170–180°F).
2. Place the drained curds in a bowl and:
3. Pour enough hot whey over them to cover.
4. Let them sit for 20–30 seconds.
5. Lift the curd with a spoon or your hands (wear gloves if needed—it will be hot).
6. Fold and stretch it gently.
7. If it begins to stiffen, dip it back into the hot whey for another 20–30 seconds.
8. Repeat until the curd becomes smooth, glossy, and stretches into long ribbons.
9. Knead in the salt during the last stretch.
10. Form into balls and cool in cold water for 10–15 minutes.

Slow Cooker Bone Broth - Untested

https://grassfedgirl.com/easy-crock-pot-bone-broth-2/

1 lb-2 lbs bones (chicken feet/necks or beef bones knuckles, bones with a lot of cartilage)

4 cloves garlic

32 cups water (or just enough to cover the bones)

Sea salt and pepper to taste

2 tbsp apple cider vinegar

other of choice vegetables (optional, can make it bitter )

other herbs (optional)

1. Put all the ingredients in a slow cooker overnight or longer and set to low (8-24 hours).
2. In the morning, strain the broth and refrigerate in separate containers.
3. Once it's chilled remove the fat and save it for other uses.

Notes:

• If the broth doesn’t gel or come out to your liking, try again. It usually doesn’t gel due to too much water in proportion to bones. Best to just use enough water to just cover the bones. 
• You can use bones saved from making wings, steaks on the bone, and whole chickens. There's a lot of variance depending on type of animal and type of bone. 
• Best to use bones with a lot of cartilage, like any bones with lots of joints. Chicken feet, chicken wings, chicken drumsticks, chicken backs, beef knuckles are great bone options.
• Bone broth from chicken bones is easiest as bone broth from beef and pork broth are very pungent when cooking, so for the comfort of others in your home, chicken may be the best option.

Potage Choisy 3 - Untested

https://fr.frije.com/recipes/140752

Serves 4 — Prep: 15 minutes — Cook: 14 minutes

110g onion, peeled and thinly sliced

400g zucchini, ends trimmed, unpeeled, cut into cubes

300g green lettuce leaves, sorted, rinsed, dried and roughly cut with scissors

5g butter

1g fresh mint

600g vegetable broth

100g milk

1g fresh mint, reserved for serving

Salt and pepper to taste

1. In a soup pot, melt the butter over medium heat and wilt the lettuce, stirring. 
2. Add the onion, zucchini cubes and the first portion of mint. Stir for 2 to 3 minutes, then pour in the broth.
3. Bring to a boil, and cook until the zucchini is perfectly soft.
4. Blend the soup, add the milk and scatter over the remaining mint. 
5. Stir, adjust seasoning with salt and a turn of the pepper mill.
6. Serve hot or cold.

Potage Choisy 2 (velouté de laitue) - Untested

https://www.zeste.ca/recettes/potage-choisy-veloute-de-laitue

Potage Choisy (velouté de laitue)

Quantité : 2 litres (8 tasses)

14g sunflower oil

1 small onion (110g), thinly sliced

60g garlic scapes, roughly chopped *(or 2 cloves garlic, minced)*

150g cucumber, peeled or unpeeled, cut into cubes

300g potatoes, peeled and cut into cubes

Salt to taste

1500g chicken broth

350g green lettuce leaves, washed and dried *(see notes)*

30g fresh coriander, roughly chopped

15g fresh dill, roughly chopped

8g fresh mint, roughly chopped

**Notes**

1. The recipe works with any lettuce, but if you use red-leaf varieties the vibrant green colour of the soup may not come through.

2. Replace some of the lettuce with spinach or tender vegetable tops (beet greens, radish tops, etc.). Fennel can also be used in place of the cucumber — in that case, use fennel fronds instead of the dill.

**Instructions**

1. In a large pot or dutch oven, heat the oil over medium-high heat and sauté the onion for 2 to 3 minutes without letting it brown.

2. Add the garlic scapes and cucumber and cook for 2 to 3 minutes, stirring.

3. Add the potatoes, salt and broth. Bring to a boil, then reduce heat and simmer for 10 minutes.

4. Add the lettuce leaves a little at a time — they will quickly lose volume in the hot broth. Once all the lettuce is in the pot, continue cooking for 8 to 10 minutes or until the potatoes are tender.

5. Remove from heat and blend the soup using a blender, food processor, or immersion blender.

6. Add the fresh herbs and blend again until the soup is as smooth as possible.

7. Freeze whatever isn't consumed right away — to reheat, add cream to return it to a smooth, velvety texture.

Potage Choisy 1 (de Maman) - Testing

Une recette que Maman a partagée avec moi, je ne sais pas d'ou. J'ai fait un peu de recherche et j'ai trouvé pas juste d'autre versions, mais aussi des alternatives intéressantes, que je sauvegarde séparément puisqu'elles sont assez différentes que je voudrai les essayer afin de déterminer laquelle que je préfère ou comment je veux les combiner.

1 - I did not enjoy the slight bitterness from the 'milk' in the lettuce, which accrued in the back of my mouth while I was eating. I added a little extra butter and cream to try and mitigate it to no avail. I wonder if this could be reduced if I removed the ribs?

POTAGE CHOISY (Avec laitue un peu amère)

1 oignon moyen haché (6oz/170g)

3 tasses de pommes de terres coupés en dés (16oz/450g)

2 c. à soupe de beurre

2 tasses de lait 

3 tasses de bouillon de poulet

Sel et poivre, au goût

6 tasses de morceaux de laitues diverses – c’est à peu près une pomme de salade frisée + 150 gr de laitue printanière (n’importe quelle sorte mais ne pas prendre une laitue amère comme la roquette ou le cresson) – vous pressez la salade pour la mesurer

Garniture par portion – 2 versions: 

version Ricardo: 5-6 quartiers de tomates cerises mises au centre avec 1 c. à thé de crème sûre

version Kim: 2 branches de ciboulettes coupées au ciseau (2 à 3 pouces de long), disposées en quadrillage + 1/2 c. à thé de crème sûre.

1. Cuire à feu moyen-doux les oignons avec le beurre dans un grand chaudron afin d’amollir les oignons 
2. Ajouter le lait, le bouillon de poulet et les pommes de terre 
3. Amener à ébullition. Couvrir et cuire doucement à feu doux pendant 20 minutes ou jusqu’à ce que les pommes de terre soient tendres 
4. Broyer moyennement du sel de mer et de poivre 
5. Ajouter la laitue et continuer de cuire pendant 3 à 4 minutes en remuant de temps en temps -  ne vous en faites pas, le volume de laitue diminuera considérablement 
6. Verser la soupe dans un mélangeur pour obtenir une belle purée (c-à-d. environ 4-5 minutes) 
7. Passer au tamis 
8. Rectifier l’assaisonnement 
9. Verser dans 4 ou 5 bols et garnir 
10. Déguster immédiatement.
11. Vous pouvez préparer le potage la veille – ce qui parfait lorsque vous recevez.

Brown Butter Sage Pasta - Testing

https://www.joyousapron.com/brown-butter-sage-pasta/

1 - I asked some visitors to make this dish for the first time, and it was good. It also allowed me to know what I want to try the next time I make it. 

1 lb spaghetti pasta

½ cup butter

6-9 cloves garlic minced

1 tsp salt or more to taste

½ tsp black pepper

¼ cup reserved pasta water

20-25 leaves fresh sage (10g) julienned, plus more for garnish

½ cup parmesan cheese grated, plus more to taste as needed

1. Bring a large pot of water to a boil and season generously with salt. Once boiling, add the pasta and cook, stirring occasionally, until al dente. Reserve ½ cup of the pasta water and drain.
2. Meanwhile, in a large skillet, melt the butter over medium heat. Cook, swirling occasionally, until the butter stops crackling and starts to foam and smells slightly nutty; this should take about 3 to 4 minutes. This step is essential to get right - not browned enough and the sauce is just greasy, and browned too much and the milk solids in the butter burns. The key is to listen to the butter, and when it stops crackling, look to the milk solids on the bottom of the pan and let them get to a nice golden brown. It will start to smell nutty.
3. Add the garlic and sage, cook for 2 more minutes. This is just to cook away that sharp raw garlic flavor and get the sage essential oils to infuse the butter without volatizing in the air (the lovely scent of sage fills the air, it may be too cooked).
4. Add pasta to the skillet. Add the reserved pasta water and toss to coat, adding the seasoning as you toss.
5. Add parmesan cheese. Toss to coat again.

Lilac Wine - Untested

https://leslieland.com/2009/05/lilac-wine/ 

https://brightonforager.wordpress.com/2011/05/23/lilac-wine-hypnotised-by-a-strange-delight/ (contains the recipe above)

When newly made, it will taste and smell bad. Leave it for 3-6 months, at least, for the lilac flavour to mature.

Velouté de chanterelles - Untested

https://www.cuisineaz.com/recettes/veloute-de-champignons-10456.aspx

1 leek

500ml water

1 vegetable bouillon cube

200ml dry white wine

200g chanterelles

100ml skim milk

100ml crème fraîche

½ tablespoon flour

2 tablespoons chopped parsley

Salt and pepper

1. Wash the chanterelles and prepare the leek: wash it and slice into rounds.

2. Pour the water into a large pot. Crumble in the bouillon cube and bring to a boil.

3. Add the leek, wine and parsley. Simmer gently for 15 minutes.

4. Add the chanterelles and cook for another 5 minutes.

5. Whisk the flour into a little of the milk until smooth, then pour into the soup to thicken it. Add the remaining milk and the crème fraîche.

6. Simmer for 5 minutes.

7. Season to taste.

Truffade à la Canadienne - Untested

https://www.recoin.fr/recette/truffade.html

Substitute the tome fraiche with half and half regular dry mozzarella and havarti cheeses.

Zuppa di pasta e fagioli, Slow version

I make this soup a lot and because of my planning challenge I often just use pre cooked beans instead of dry beans. In part because it seems like such a big use of energy to cook beans on the stovetop. So I adapted the favorite to the slow cooker to infuse the beans with the flavouring and deepen the umami. 

1 Tbsp. olive oil, plus 2 Tbsps. more, plus extra for drizzling

2–3 slices bacon (35–50g), cut into lardons

1 small onion (4oz/114g), roughly chopped

5 cloves garlic, smashed

¼ tsp. red pepper flakes, or more to taste

½ tsp. fennel seeds

5 fresh plum tomatoes (10oz/285g) or ½ can (14oz/398mL) diced tomatoes

1 lb. dry beans (or 2 lb. 5oz/1kg cooked)

  - preferably cranberry/borlotti, pinto or romano beans

5 cups water, plus more boiling water if needed

5 cups light beef broth (1 Tbsp. Better Than Bouillon)

2 bay leaves

30g Parmesan rind

Mustard green (or kale/chard) stems, sliced thin

8oz/230g small pasta such as shells, ditalini or orzo

Mustard green leaves (4–8oz), chopped (or kale/chard leaves)

1 tsp. salt, to taste

1 sprig fresh rosemary, finely chopped

⅓ cup (43g) grated Parmesan, plus more for serving

¼ cup roughly chopped fresh parsley

Freshly ground black pepper

1–2 tsps. white wine vinegar, optional

1. Render the lardons until lightly browned and crisp. Remove all but 1 Tbsp. of the fat and add the olive oil. 
2. Add the onion and cook until it begins to soften. 
3. Stir in the garlic, the red pepper flakes and the fennel seeds. Cook for a minute to toast the spices then add the tomatoes; cook until the tomatoes begin to break down.
4. Transfer everything to the slow cooker. Add the dry beans, water, broth, bay leaves, Parmesan rind and the stems from the mustard greens (or kale/chard). Cook on High for 5–6 hours (or Low for 8–10 hours), until the beans are completely tender.
5. When the beans are tender, remove about 2 ladles of the beans and broth, favouring the beans, and blend until smooth before returning everything to the soup pot and the stovetop. 
6. Bring the soup back to a gentle simmer. Add the greens and the pasta and cook another 15–20 minutes. The body of the soup comes in part from the pasta, so al dente isn't required or even desired here. 
7. The soup should be thick and creamy; if too thick, thin with a little more boiling water until you get the consistency you want.
8. Take off the heat and remove the bay leaves and Parmesan rind. Stir in the rosemary, salt, grated Parmesan, parsley and the remaining 2 Tbsps. olive oil. Let stand 2–3 minutes to allow the rosemary to perfume the soup before serving.
9. Serve with more Parmesan, olive oil, plenty of freshly ground black pepper and, if desired, a drizzle of white wine vinegar.

Toffee Pecan Pie - Testing

1 - I lost the original, which came from a botched pecan toffee bar recipe which I transformed into a delicious pie. This is my approximation, and from tasting it, it's very good but needs more work. I used the conventional method of making the pie and I think I need to use the Pecan Toffee Bar cooking method, which gets the mix hotter and browner. I think the ingredients are all ok, I just need to redo the cooking of the custard part.

2 - I think I've got it now, I just need to reproduce it. In the original pecan toffee bar recipe you get it up to 240F and then keep it at a boil for 7 minutes. This is with a large quantity. I tried it and it burned after 5 minutes of boiling. The trick is to get it to boil to 240F and then boil up to 7 minutes, keeping an eye on the temperature so that it doesn't exceed 310F. To be safe. Because brown sugar contains molasses and butter contains milk solids they are considerably more reactive than if I were caramelizing plain white sugar. If I hit 320F and above, it can go super dark and bitter very quickly. Which it did the first time around. So, thermometer, and I can try to push past 310F but go with caution. Oh, and it baked beautifully at 50 minutes in my oven.

1 unbaked sweet pie crust

½ cup butter (4oz/114gr)

1 cup brown sugar (7.1oz/200 g)

¼ cup honey or golden syrup or maple syrup (3oz/85g)

¾ cup evaporated milk

3 eggs

1 tsp vanilla

(optional) 1 Tbsp bourbon or rum

½ tsp salt

2½ cups pecans (10oz/285g)

1. Place the oven rack in the lower third of the oven and preheat the oven to 350°F.
2. In a deep pot, melt the butter and add the sugars and the honey. Start at the lowest temperature and be patient, it can take a long time.
3. Heat gently until everything dissolves, then increase the temperature to medium and cook until the mixture reaches about 240°F, then continue boiling while stirring constantly for 7 minutes.
4. Stir in the evaporated milk. Careful, it will bubble and spit a lot at first before subsiding. Return to a brief boil again before removing from the heat.
5. Allow the mixture to cool to around 120°F.
6. Meanwhile, whisk the eggs. Use a bit of the whisked eggs to brush the bottom of the pie crust
7. Once the sugar mixture is cool enough to avoid curdling the eggs, beat the whisked eggs into the sweet mixture (if using the optional bourbon or rum, add that now). 
8. Stir in the pecans.
9. Pour into the prepared pie crust.
10. Bake for 50 to 60 minutes, until the centre reaches about 195–200°F or wobbles like gelatin, not liquid.

Penne Mac&Peas (Spring Pea & Fava Bean Gratin) - Testing

https://www.latartemaison.it/2024/05/pasta-di-farro-con-crema-di-piselli-e-fave/

1 - First try with older peas and favas and mixed feelings. It smells and tastes good, but the sauce ends up being pasty. Oh, and the garnish is not very pleasant because the peas and fava are older. So, things to try? Omit the garnish except for the mint (which is good) and add a drizzle of olive oil. Pulse the pulses in a food processor to get a rough grind, not a smooth sauce - since the peas and fava are older their sugars are turning to starch, and apparently running them in a blender to achieve a smooth sauce releases more of the starch which makes it pasty. Either alternatively or additionally, add more pasta water, up to 3 cups (probably won't use it all). The sauce should look too loose before adding the pasta, I wonder if that's only if I try to get a smooth sauce again?

1.1 - I had the leftovers. I ended up baking it to warm it up, and it was amazing! So fragrant and delicious and the pastiness was not an issue at all. So I'm turning this into a gratin dish. If I need to refer to the original, there's always the Web Link above and Google Translate.

2 - I made the Mac&Peas for the first time, and it generally worked, with a few areas to build on. The first was not enough salt. Ben mentioned it, and I noticed one of my diners adding salt. The other is that the sauce was too pasty, too thick. I tried not to overblend the peas and beans, but I don't think that's the problem. I think I need to add more pasta water to get a good loose sauce going before baking it. The baking will cause the pasta to suck up more moisture. I'm increasing the salt from 1½ tsp. to 2 tsps. and reserving 4 cups of pasta water with the intention of using all of it or to get a very loose sauce going before baking. I also think the gratin dish is too small creating an overly thick strata of pasta-to-topping ratio, so I'll be using a lasagna dish next time; will I need to increase the breadcrumb mixture? I'd say this serves more than 4 people, I'd say more like 6 people.

Serves 6

2 (1oz/28gr) Tbsps butter

¾ cups (75g) panko breadcrumbs

1lb/454g penne rigate

4 cups reserved pasta water

300 g shelled fresh peas (older peas are good)

150 g shelled fresh broad (fava) beans (older are ok)

2–3 fresh spring onions (about 75g) or 75–100g shallots (Griselle preferred)

Zest of 1 lemon (about 7g) reserving a pinch for the topping

4–5 Tbsp. (40 to 50 grams) extra virgin olive oil, divided

2 tsp. salt, plus more for the pasta water

100 g + 20 g grated Parmesan cheese

¼ cup loosely packed fresh mint leaves (or about 2–3 Tbsp. finely chopped)

1. In a hot pan, melt 2 Tbsps of butter and mix in the breadcrumbs, stirring until evenly combined, and set aside.
2. Blanch the peas and broad beans for 5 minutes and peel the broad beans if they're older.
3. Bring the same water up to a boil and start the pasta and when it's almost done, reserve about 4 cups of the pasta water before draining. It'll cook more in the baking so it should be before al dente.
4. Sauté the spring onions in olive oil, or slowly sauté the shallots in the olive oil until lightly golden to enhance their sweetness.
5. Add the peas and beans to the pan and stir to combine.
6. Dump the pan of cooked alliums and pulses into a food processor and blend with the lemon zest, salt and enough starchy pasta water to make a smooth, creamy sauce.
7. Toss the pasta with the sauce, Parmesan and a pinch of the fresh mint, adding more pasta water as needed to achieve a very loose sauce.
8. Pour the pasta mixture into a lasagna dish and level.
9. Combine the buttered breadcrumbs with the 20g of Parmesan, the fresh mint and the leftover pinch of lemon zest.
10. Sprinkle the breadcrumb mixture over the surface.
11. Bake in the oven at 350°F for 20 minutes or until the sauce is bubbling and the top is toasted and golden. If you want the top to brown a bit more, put it under the broiler for a couple of minutes.

Pasta, ceci e verza (Pasta, chickpeas and cabbage) - Testing

https://www.latartemaison.it/2026/01/pasta-ceci-e-verza-la-cucina-di-casa/

4 servings

1 - A very interesting dish. I added what to look for from the cabbage (browning). It smelled really good toasting all those initial ingredients. I think 700mL is pretty conservative. It may be that my pots let more steam out than the author's; I've had to add water but haven't really measured how much. I've made some substantial changes.

2 - Better and yet inconclusive. I am truly Canadian. I had the recipe all in metric, and got totally confused because I don't have an ingrained understanding of this measurement, so I made all sorts of little mistakes. And I converted most into my native country's mishmash of measurements to make it easier for myself, next time. There is also the issue of mixing everything together and the chickpeas falling to the bottom. I wonder, if I instead blendered more of the chickpeas, then combined this sauce to the pasta on its own, adding cooking water to get the right consistency, plated the pasta then spooned the unprocessed cooked cabbage and chickpeas on top, what would that do? Oh, and I increased the pasta from 8oz to 12oz.

1L/4cups lightly salted water

2 cloves garlic, whole

1/4 cup olive oil

10 to 12 cabbage leaves (preferably the outer ones) (approx. 1lb/450g)

1 tsp salt

1/2 cup white wine

Parmesan rind

500 g cooked chickpeas

2 sprig of rosemary, minced

12oz/340 g dry spaghetti or linguini

Extra virgin olive oil to drizzle

1. Bring a pot of salted water to a slow boil.
2. Remove the central ribs from the cabbage and then cut them into strips.
3. In a sauté pan heat the oil to sauté the whole garlic cloves for a couple of minutes, just until they start to soften. 
4. Add the cabbage, season with the salt, and cook until the cabbage softens, starts to brown, and develops a fond at the bottom of your pot. You can let the cabbage continue to brown until caramelization just starts to happen to bring out extra sweetness and flavour.
5. When the cabbage has browned to your liking, add the wine and scrape up all that browned goodness from the bottom. Let it cook off until it's almost all gone.
6. With the back of your spoon crush the garlic.
7. Add the chickpeas and the rosemary. Stir and cook for a minute, to let the flavours blend, then pour in about 600mL of the boiling water and add the Parmesan rind. Cook for about 20 to 25 minutes, covered.
8. Remove two ladles full to a blender, favouring the chickpeas, and blend it until smooth. 
9. Keep the rest of the cabbage and chickpeas warm.
10. Pour processed sauce into a large pot and add the dry pasta. Add more of the boiling water to keep the pasta just covered while it cooks. 
11. Stir the pasta frequently to prevent sticking of the bean starches and add more water to keep it all moving in the pan, like a sauce. It's done when the pasta is al dente.
12. When the pasta is done, pour into a large presentation bowl and top with the unprocessed cabbage and chickpeas.
13. Finish with a drizzle of good oil and serve.