Huffsie (Shetland tea cake) - Untested

https://www.tasteofshetland.com/explore/recipes/shetland-recipes-huffsie

https://www.northlinkferries.co.uk/shetland-blog/hufsie-cake-recipe/

200g mixed dried fruit soaked in 100ml cold tea or fruit juice

100g butter

100g soft brown sugar

1 Tbsp treacle

2 tsps. spice – Your choice

2 eggs

200g flour

1.5 tsps. baking powder

1/2 tsp baking soda

1. Soak the dried fruit in black tea overnight.
2. Place the soaked fruit, butter, sugar, treacle and spice into a large pan and gently bring to the boil, stirring occasionally. Simmer on a medium heat, with quite a fast roll, for around 10 to 12 minutes until the mixture turns syrupy and coats the back of a spoon. Try not to rush this step.
3. Take off the heat and allow to cool: the mixture will thicken further on cooling.
4. Add the eggs to the cooled batter and beat well.
5. Heat the oven to 325°F. 
6. Grease and line a 2lb loaf tin.
7. Weigh the flour, baking powder and baking soda and set aside. 
8. Add in the flour mixture and beat to combine.
9. Transfer immediately to the prepared loaf tin and cook for 45 minutes, until well risen and golden brown. You can test its readiness by inserting a skewer - if it comes out clean, it's baked. Cool in the tin. 

Making Quark Cheese - Untested

 https://www.allrecipes.com/recipe/240584/quark-homemade-cheese/

Jerusalem Artichoke Soup with Crispy Sage Leaves - Untested

https://cooking.nytimes.com/recipes/1015365-jerusalem-artichoke-soup-with-crispy-sage-leaves

¼ cup extra-virgin olive oil

1 leek, white and pale green parts,

rinsed and finely chopped

½ cup finely chopped white onion

2 lbs. Jerusalem artichokes,

peeled and rinsed

5 cups water or vegetable stock

1 tsp sea salt

CRISPY SAGE LEAVES

1 Tbsp. olive oil

8 to 12 fresh sage leaves

1. Heat the olive oil in a soup pot over medium heat. Add the leek and onion and sauté until softened, about 5 minutes. 
2. Add the Jerusalem artichokes, water and salt and bring to a boil. Decrease the heat, cover and simmer until the artichokes are tender, about 30 minutes.
3. Remove from the heat and let cool. Transfer the mixture to a blender and process until smooth. Taste and adjust the seasonings if necessary. Gently reheat before serving.
4. To crisp the sage leaves, heat the olive oil in a small sauté pan over medium heat. Add the sage leaves and sauté until just crisp, about 2 minutes. 
5. Garnish each serving with a couple of the sage leaves.

Hummus Pasta - Untested

https://feelgoodfoodie.net/recipe/hummus-pasta/

2 Tbsps. olive oil

1 medium onion (6oz/170gr) sliced

2 garlic cloves sliced

1 cup spinach

1 cup plain hummus

1 lb. spaghetti

1 lemon, juiced and zested

¼ cup fresh basil chopped, plus more for serving

Pinch crushed red pepper

1. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until al dente according to package directions. Reserve 1 cup of pasta cooking water, then drain the pasta and return to the pot to stay warm.
2. In a large skillet, heat the olive oil over medium heat. Add the onions and cook for 5-7 minutes or until fragrant and they soften. Add the garlic, and cook for 30 seconds, or until fragrant. Add the spinach and cook for 1 minute, or until is slightly wilts.
3. Add the hummus, about ½ cup of the pasta cooking water, the lemon juice and lemon zest, and stir until a creamy sauce forms. Add more pasta water to thin the sauce a little at time, as desired.
4. Transfer the cooked pasta to the skillet, turn off the heat and toss everything together. Top with basil and crushed red pepper.
5. Serve immediately with parmesan cheese or basil, if desired.

NOTES

Storage: Store any leftovers in an airtight container. They will last about 3-4 days in the fridge.
Make Ahead Tips: You can make the pasta sauce up to a day in advance and then just add it to cooked pasta when ready.
Sourcing: Feel free to use any hummus you’d like. You can find it in the fresh deli section of most grocery stores. You can also use a homemade version if you’d like!
Substitutes: For best results, follow the recipe as is. However, if you prefer to skip the spinach or use different greens like kale, that works as well!

Jerusalem Artichoke Sauce with Crumbled Bacon - Untested

https://www.instagram.com/natsnourishments/reel/C018JBJqZpp/?hl=en

200g jerusalem artichokes
1 shallot
3 cloves of garlic
150ml heavy cream
200g lardons 
250g pasta (I used ditalini rigate)

1. Peel the artichokes and chop them roughly, drizzle with olive oil and salt, roast at 400F/200C for 25-30 minutes.
2. Meanwhile, fry the lardons until crisp and then set aside. Dice the shallot and fry this in the same bacon pan for 5 minutes before adding minced garlic. Turn off the heat whilst you wait for the artichokes to be ready.
3. Pop your pasta on to boil and then remove the artichokes and blend them until smooth the the cream and some water to loosen.
4. Pour this into the pan along with the drained pasta, some pasta water and 2/3 of the crispy bacon bits. Stir well and serve with the remaining bacon bits on top

Bobotie - Untested

https://www.allrecipes.com/recipe/157881/best-bobotie/

Tarte Flambée Alsacienne - Untested

https://www.seriouseats.com/classic-tarte-flambee-alsatian-pizza-recipe

It's a franco-german pizza! What's a baking steel?

1 cup fromage blanc (see notes)

1/2 cup crème fraîche (see notes)

Kosher salt and freshly ground black pepper

Pinch freshly grated nutmeg

1 recipe basic New York pizza dough or 2 pounds store-bought pizza dough, divided into 4 even portions, proofed, and ready to stretch and top

Flour, for dusting

1 medium white or yellow onion, very thinly sliced

1/4 pound sliced bacon, cut crosswise into thin strips

1. Set baking steel on oven rack 6 to 8 inches from broiler and preheat oven to 550°F (or highest possible setting) for 1 hour.
2. Meanwhile, in a large bowl, whisk fromage blanc with crème fraîche until thoroughly incorporated. Season with salt and pepper, Whisk in nutmeg.
3. Working with 1 piece at a time, set dough on a lightly floured work surface. Using your hands and/or a rolling pin, work dough to a thin, roughly 10- by 5- inch oval. Transfer dough to a pizza peel.
4. Switch broiler on to high. Spread one quarter of fromage blanc mixture over dough leaving a 1 centimeter border around the edge. Scatter a small handful of onion all over, followed by a small handful of bacon. Slide pizza onto baking stone and bake until toppings are browned spots and crust is golden brown and puffed, 3 to 5 minutes. Serve immediately, and repeat with remaining dough and toppings.

Note: If you can't find fromage blanc, a tangy fresh cheese, you can substitute the fromage blanc- and crème fraîche-mixture below with either 1 1/2 cups quark, or 3/4 cup buttermilk blended with 3/4 cup cream cheese.