German Kohlrabi Soup with Potatoes - Test 1

https://whereismyspoon.co/creamy-kohlrabi-soup-with-potatoes-german-kohlrabi-recipe/

1 - Makes a delicious soup with gentle flavours. The red chilli flakes do little more than make the soupl look nice, so next time I'm going to try applying cayenne or paprika to see.

700 g/ 1.5 lbs kohlrabi (about 2-3 depending on size)
500 g/ 1.1 lbs potatoes (floury or all-purpose potatoes)
1 medium onion
1 Tbsp olive oil
750 ml/ 25.3 fl.oz/ 3 ¼ cups vegetable or chicken stock
3 heaped Tbsps Crème fraîche
Juice from 1 lemon (2 Tbsps or to taste)
1 tsp sugar (?)
1/8 tsp nutmeg
Salt and Black pepper, to taste
Small bunch of parsley
Optional: Pinch of cayenne/paprika/smoked paprika red chili flakes

Optional: Pinch of nigella seeds

1. Remove the stems and the leaves of the kohlrabi. Keep the leaves separated as they will be only added to the soup towards the end of the cooking process.
2. Place the kohlrabi bulb on a cutting board and slice off the top and bottom, removing the small woody part at the bottom of the kohlrabi bulb as well. Peel the skin with a knife or vegetable peeler the way you would peel an apple. Discard the skin. Cut the kohlrabi bulb and the stems into cubes.
3. Peel and cube the potatoes as well. Finely chop the onion.
4. Heat the oil in a soup pan and cook the onion for about 2-3 minutes or until translucent. Add the cubed vegetables and cook for about another 4 minutes, stirring a few times in between.
5. Add the vegetable or chicken stock, bring to a boil, turn down the heat and simmer the kohlrabi soup for about 20 minutes or until the vegetables are tender. Add the chopped kohlrabi leaves during the last 5 minutes of the cooking time.
6. Add the cream cheese to the soup and blend the soup with an immersion blender. Reheat the soup gently without bringing it to a boil again.
7. Add salt, pepper, sugar, nutmeg, and one tablespoon of lemon juice. Taste again and adjust the taste with more lemon juice and more spices.
8. Sprinkle with the chopped parsley and maybe some red chili flakes and nigella seeds.

Sicilian Kohlrabi Pasta - Untested

https://allthingssicilianandmore.com/kohlrabi-with-pasta-causunnedda/

https://allthingssicilianandmore.com/a-wet-pasta-dish-with-kohlrabi/

Clean the greens and separate them into manageable pieces; peel the kohlrabi root and cut into bite sized pieces.

Boil them in salted water (add strips of fresh pork rind if you wish or, hey, how about parmesan rind instead?). The water will be used as the broth to cook the pasta so calculate the amount of liquid carefully. When the vegetables are soft, drain them, but save the water and the rind. Cook the pasta in the water. Return the vegetable to the water and the pasta. Add chopped chilli or chilli flakes. Now for one of the most important parts: dribble with your finest extra virgin olive oil and serve. It should resemble a wet pasta.

Grated pecorino is placed on the table as an option.

The Ragusani also cook the causunnedda with dried  borlotti beans in winter and with fresh borlotti beans when in season.I n spring fresh broad beans are used.

Fresh cherry tomato pasta - Test 3

https://www.epicurious.com/recipes/food/views/pasta-with-15-minute-burst-cherry-tomato-sauce-56390060

https://www.marthastewart.com/904229/pasta-fresh-tomato-sauce

1 - An instant hit. We tried it cold as well, but all the subtlety of flavour disappeared. Having such a flavourful tomato such as Jaune Flamme definitely contributed, so the quality of the ingredient is important.

2 - Simple, light, quick and tasty. A winner.

3 - Upgraded it to Test 3 but with a caveat. It's October, I've used some of the last of the tomatoes, and I can taste the difference. We grew Jaune Flamme which are very sweet, so this is what I made the sauce with all summer. But tomatoes need heat to get their full flavor, and these are late so not very sweet with slightly tougher skins. Key to making this an excellent dish, since it is so simple and really showcases the flavor of the tomato, is to use cherry tomatoes at the height of their season.

4 - I really like the flavor. However, the cherry tomato skins are really distracting and kind of unpleasant. I'm adding a bit about blanching in the pasta water.

1 pound pasta

Salt

30oz cherry tomatoes (at the peak of their season)

½ cup (4oz/112g) olive oil

2 large garlic cloves, finely chopped

½ tsp black pepper

½ tsp salt

1/4 to ½ cup coarsely chopped fresh basil

1 Tbsp parsley, chopped

Freshly grated Parmesan (for serving)

1. Blanch the tomatoes (approx 1 minute) in the boiling pasta water before cooking the noodles and allow to cool a little.
2. Put in the pasta until al dente; drain and set aside until the sauce is ready.
3. Meanwhile, heat oil in a 12" skillet or wide heavy saucepan over medium-high. 
4. While the oil is heating up, remove the skins from the tomatoes.
5. To the hot oil add the garlic, and allow to just start to soften; this will be quick! 
6. Add the tomatoes, pepper, and salt. 
7. Cook, stirring occasionally, until the juice from the tomatoes thickens and starts to form a sauce, 6–8 minutes.
8. Remove the sauce from the heat. Toss in the basil leaves just before serving. 
9. Place the pasta on a large serving plate and pour the sauce on top to serve, with Parmesan on the side to sprinkle on top.

English Pickled Beets - Untested

https://www.food.com/recipe/english-style-pickled-beets-by-the-jar-127008

https://bellyfull.net/how-to-make-roasted-beets/

 
As many red beets as you need, of similar size, left whole

1 tsp black peppercorns

1/2 tsp coriander seeds

8 allspice

650 ml malt vinegar

2 bay leaves

1 tsp brown sugar

1 tsp horseradish

PER PINT JAR (500 ML JAR)
1⁄2 tsp pickling salt

Preheat oven to 400F with rack in the middle position. Line a rimmed baking sheet with foil.

Trim leaves from beets leaving about 2 inch stem stubs on beets. Scrub beets thoroughly. Leave long tap root attached.

Wrap the beets loosely with foil (no need to dry them first) and transfer them to the baking sheet.

Roast until you can easily slide a skewer to the center of a beet without any resistance, about 1 hour for medium sized beets. If your beets are really small they will cook faster; start checking after 30 minutes. 

Take out of the oven and let cool till easy to handle. Slip off skins and trim off tops and long tap roots. Small beets may be left whole for packing into jars. Large beets can be cut into chunks.

Meanwhile, in a large saucepan lightly dry-roast the peppercorns, coriander and allspice on low heat, or until they become fragrant.

Add the malt vinegar, bay leaves and brown sugar and horseradish to the saucepan and simmer on a low heat for 20 mins.
Into the bottom of each pint jar place 1⁄2 tsp pickling salt. Pack the beets into the jars. Fill the jars with hot malt vinegar to within 1/2 to 3/4 inch from jar top. Wipe rims of jars and seal with lids.

Process in a boiling water bath according to the canner manufacturer's instructions. Set the jars in a draft free place to cool. Check seals before storing. Store for at least 1 month before using to allow the flavors to develop.

Morning Pak Choy Eggs - Test 1

https://cookpad.com/uk/recipes/155148-speedy-side-dish-bok-choy-and-egg-stir-fry-with-ginger

1 - This was quite nice. Served over Indian Rice. However, the serving suggestions are totally wrong. SUPER quick to make.

2 - Had it with bread instead of rice. It was fine, but rice is better.

Per Person

Savoury Rice

2 Pak Choy

2 eggs

1/2 inch fresh ginger, cut into small julienne strips

2 tbsp + chicken stock

1 salt to taste

1 pepper to taste

Mild vegetable oil

1/2 tsp toasted sesame oil (optional)

1. Wash the Pak Choy well, and slice into 1/2" strips, including stems.
2. Beat the eggs, add a small amount of salt, pour into a frying pan with heated oil, and stir. Remove from the pan while they are still halfway cooked.
3. Add a little bit more oil into the same pan to fry the ginger. When fragrant, add the Pak Choy, and stir-fry over medium heat.
4. When the Pak Choy is coated with the oil, add the chicken stock, cover with a lid, and steam-fry for about 1 minute.
5. Remove the lid. Return the eggs to the pan and mix quickly. Taste it and adjust the flavour with salt and pepper. Plate over rice and drizzle with the sesame oil if you like.

Pac Choy and Potato Hash - Test 2

https://www.seriouseats.com/spicy-potato-bok-choy-and-shallot-hash-hangover-helper-recipe

1 - It was good but steamed. I want to look at other pan-fried potato recipes I have where it browns. Although the steamed stuff was good, I wonder about the difference of having crisp potatoes with charred Pak Choy. 

2 - Cooking the potatoes first using the Egg&Chips method worked a real treat! And cooking the stems a bit before adding the leaves also worked very well.

3 - Ben was so enthusiastic about this iteration that I almost just fast-tracked it through the three testing stages, but no, I will stickle as the stickler that I am. It is now at Test 1.

Number of portions 1

Serving size ~737 g

Calories per serving ~798 kcal

Speed:

Experienced cook (active time): 20–25 minutes
Novice cook (active time): 40–50 minutes
Total elapsed time: 35–40 minutes (experienced), 40–50 minutes (novice)

LHSS Score 7.3 / 10

1/2lb (about 2 medium) potatoes, peeled and cut into quarters then sliced 1/4-inch thick

1 small onion, finely chopped (4oz/115g)

1/4 cup olive oil (this is enough for more than one serving)

2 garlic cloves, minced

1/4 to 1/2lb baby Pak Choy, roughly chopped into 1/2-inch pieces, separate thick stems from leafy tops

1 finely sliced green chilli 

1 tsp hot sauce, or more to taste

Salt and ground black pepper

2 eggs

Fresh salsa (Hot sauce, Sambal Oelek, or hot pepper relish for serving)

1. It's recommended to rinse the cut potatoes under running water for about 1 minute to remove the surface starch. This helps to prevent sticking to the pan. Dry and set aside. Highly recommended, it really makes a difference.
2. Heat the oil in a wide fry pan. When it is hot, add the potatoes. Briefly mix with the oil then cook without moving the potatoes until they brown on the bottom, about 6 minutes on medium-low heat.
3. Add the onions and break up the potatoes to finish browning evenly, stirring frequently, about 15 minutes more.
4. Increase the heat and add the garlic and the Pak Choy stems. Continue to cook, tossing and stirring occasionally, until the stems are soft with still a bit of bite, then add the leaves and cook until they turn bright green. 
5. Add the sliced chilli and hot sauce. Continue cooking, stirring constantly, for 30 seconds. Season to taste with salt and pepper. Transfer hash to a warm serving platter and keep warm.
6. Wipe out skillet and add more oil. Heat over medium heat until shimmering. Add eggs and cook until desired level of doneness is reached. Season with salt and pepper. Place eggs on top of hash and serve immediately with hot sauce, Sambal Oelek, or hot pepper relish.

Another Chocolate Chip Cookie

https://www.myrecipes.com/recipe/chocolate-chip-cookies

1 - Way too sweet. It left my mouth feeling sour after eating them. I wonder if I could get away with only the brown sugar and omitting the white sugar? I think there is plenty of flour...

2 ¼ cups all-purpose flour (about 10 ounces)
1 teaspoon baking soda
¼ teaspoon salt
1 cup packed brown sugar
¾ cup granulated sugar
½ cup butter, softened
1 teaspoon vanilla extract
2 large egg whites
¾ cup semisweet chocolate chips

1. Preheat oven to 350°F.
2. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, and salt, stirring with a whisk.
3. Combine sugars and butter in a large bowl; beat with a mixer at medium speed until well blended. Add vanilla and egg whites; beat 1 minute. Add flour mixture and chips; beat until blended.
4. Drop dough by level tablespoons 2 inches apart onto baking sheets coated with cooking spray. Bake at 350° for 10 minutes or until lightly browned. Cool on pans for 2 minutes. Remove from pans; cool completely on wire racks.