They go great in salads! For example,
Or on something like this
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Chocolate Brownie Cake
This is a recipe I got from my sister, it was originally from a family friend. It creates a delicious brownie which is a bit gooey in the middle and firm on the sides.
We like to bake it in a cake tin roughly lined with baking paper but could easily be done in any other dish.
Ingredients:
- 1 Bar of Cooking chocolate (~200gm)
- 240 gm of Butter
- 3 Eggs
- 1 cup of Sugar
- 1 ½ cups of Flour
- ½ cup of Self Raising Flour
Preheat the oven to 180° C
Melt butter + chocolate together over pan over water or in a microwave.
Beat eggs and sugar in a separate bowl and add to chocolate mixture.
Mix in the flour and self-raising flour.
Pour into a cake tin lined with baking paper.
Cook for 20-30 minutes or until the top starts cracking.
Best served with icing sugar sprinkled on top and a berry coulis on the side.
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I recently started making Detroit or Sicilian style pizza or whatever you want to call it since itâs summer and thereâs no better time to proof dough on your porch. I finally found a good and basic sugarless dough recipe that I like. The only thing that I real tweak that made a difference was crushing 6 cloves of garlic and teaspoon of salt in about 3/4 cup of olive oil and letting it set for 2 days. Using it in the dough and greasing the pan with it. So good. Iâm going to start using it on everything. The only problem is that it only keeps for about 5 to 6 days before getting questionable.
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This is not so much a recipe as it is a little giblet of information from 15 years of veganism.
If youâre making Italian food that requires sardines or anchovies, you can replace them with dry cured olives. It is 1-to-1 by weight after removing the pit. The flavor profile is similar enough that it is indiscernible.
Update, 1 hour later: I have made fresh pomodoro sauce using ingredients from my garden.
Tomorrow Iâll make a lasagna.
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Fall is coming in the Northern Hemisphere. I saw these gorgeous gigantic garlic bulbs at the farmerâs market so I grabbed a few and made garlic broth. Itâs a recipe I love for its perfect simplicity (garlic, water, salt) and I have no idea where I originally learned it.
Garlic Broth
- 2 big heads of garlic
- Kosher salt
- water
- Peal and smash garlic.
- Combine with 8 cups of water in large stock pot and bring to a boil
- Reduce to simmer and cook for an hour or until reduced to 8 cups (about 2/3)
- Remove from heat. Remove garlic.
- Press cooked garlic through a fine strainer back into stock to add thickness and color
- Salt to taste (start at 3 teaspoons.)
I use it for soups or anything else that benefits from a good vegetable broth â itâs delicious on itâs own as wellâŚ
Which brings me to the real question, @Death_Strandicoot is this a tisane??
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Well, itâs not tea, at least.
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channeled my post election bad feelings into making a Big Salad with roasted eggplant and beet, fried tofu, walnuts, pomegranate seed, radishe, cucumber, red onion, and a lemon/yogurt dressing with mint and cilantro
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Cooking with Tom - Winter Edition
Leek and Potato soup
As itâs getting colder in the Northern Hemisphere, I thought now is the perfect time to get back into making soup and I have, with amazing results. With leeks back in season again, it would be rude not to. This is pretty easy to do, and while takes some time, well worth the effort!
Ingredients
450g (15.8733oz) of potatoes
450g (15.8733oz) of leeks
One small onion
1l (33.814 fl oz) vegetable stock (Youâll only use 850ml (28.7419 fl oz) but itâs best to keep some extra in case you find it too thick)
50g (1.7637oz) butter
200ml (6.7628 fl oz) heavy cream
Salt and pepper
A piece of greaseproof paper, or cartouche if you feel like being fancy, to that fit the size of your larger saucepan.
Two saucepans
A hand blender
How to
Prep by slicing the leeks into thin slices, and cube the potatoes and onion into 1cm ish cubes and set aside.
Put the butter into a large saucepan and heat until you see the lovely foam appearing, then add the leeks, onions, potatoes, salt (remember your stock may be saltier than you realise, so taste that to judge the amount of salt) and pepper and place the paper on top. You can also put the lid on, the main thing is to get all the lovely steam for them. Leave for about 10 minutes until theyâre slightly soft but not darkened in colour.
Remove the lid and paper, then pour in the 850ml (28.7419 fl oz) of stock, let it reach a boil and simmer for five minutes.
Fun time - take the hand blender and go crazy. Really the consistency is of your choosing. I prefer it very smooth, but itâs dealers choice.
Once blended, poor it into a clean saucepan and add 150ml (5.0721 fl oz)of the cream and heat on a medium heat, and keep stirring it if it starts to bubble. If itâs too thick add some stock to thin it out.
Take some more butter and add that and some more thinly leeks to the original saucepan that had the soup in it, and cook till you like them.
Place the soup in a bowl, add the leeks you just cooked and some more of the cream and serve.
Eat
Thatâs it, enjoy it! It freezes very well and once youâve tried it, youâll want more. No pictures because I was so busy making it and making notes that I forgot. But imagine leek and potato soup, looks like that. Oh and I was very specific on the US measurements this time, this is serious cooking. But to be fair, you could probably round everything up or down to the next full number and itâd work fine.
Next time, Fondue aux poirot
Bon app!
4 Likes
Just because I made galic bread on a costco croissant and itâs way better than it has any right to be. Also if you want amazing garlic bread, the day before make a sauce out of like half a cup of olive oil, half a head of garlic (more is better) salt and pepper to taste and use it for anything oil is required. The only problem that It only stays good at room temp and refrigerating it coagulates the olive oil.
Salt doesnât dissolve in oil, I havenât found a problem with it concentrating too much at the bottom but I also make salt powder by just grinding it in mortar and pestle and put it in a small container.
Tried a recipe for Nasu Dengaku (miso glazzed eggplant) for the 1st time.
Sliced the eggplant vertically, soaked them for 20 minutes.
Scored and grilled on high heat for a few minutes
for the glaze: 1/4 cup misso 1tbsp sugar 1tbsp sake 2tbsp mirin 1tbsp sesame seeds 1/2 tbsp kombu dashi
after 20 minutes in the oven they turned like this
grilled some sausages octopus style from anime bentos
Next time iâll add a little more sugar to the glaze or maybe a little honey/rice syrup
i hope insert credit senpai notices me
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Nice. Iâve got an eggplant in the fridge.
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Sausage spaghetti
No secrets about this one, just added a little red whine/liquid smoke and sesame seeds to the sauce.
The paycheck week is hard dude, gotta use every leftover on the fridge
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A friend posted this on a discord weâre on a while ago, and today I finally got around to giving it a go. This came out real well â I havenât cooked with orzo (called risoni over here) much at all.
Iâve slightly adapted / massaged the original recipe as originally written but Iâd like to present to you all:
Joshâs Mushroom, Spinach, and Tomato Orzo
Ingredients
2 tbsp (approx) olive oil
1 onion, diced
500g (~1lb) mushrooms, sliced
4 - 5 cloves of garlic, smashed and chopped
1 cup vegetable broth
3/4 cup orzo
1 can (790g / 28? oz) crushed/diced tomato
3 tsp Italian herbs (thyme, oregano, rosemary, basil, etc)
1/2 - 1 tsp red pepper flakes, optional
170 g (approx, 5-6 oz) baby spinach
salt & black pepper
Optional
2 - 3 celery ribs, diced
1 - 2 carrots, diced
small knob of ginger, minced
1/3 cup red wine
1-2 tbsp nutritional yeast
To serve
grated parmesan, pecorino romano, grana padano, etc
fresh basil or parsley
Directions
Heat enough olive oil to cover the bottom of a deep pan or pot over medium-high heat.
Sautee onion (and carrot and celery if using) and mushrooms together with a small pinch of salt until the water has released and then evaporated from the mushrooms and everything has softened.
Add garlic (and ginger if using), stir and let cook for about a minute, then add the Italian seasoning and give a quick stir through being careful not to burn them.
If using, add the red wine and allow to simmer for about a minute or so until it slightly reduces and becomes a little jammy.
Add the broth, orzo, and tomato. Bring up to a boil and then reduce heat to low and cover. Simmer for about 10 minutes, until the orzo is cooked through and most of the liquid has been absorbed.
Stir through nutritional yeast, if using.
Put the spinach in and stir through until it has wilted down.
Serve with grated cheese and parsley or basil.
Notes
The celery and carrot are not required here at all, but if you already have them sitting around then by all means put them in. Same goes for the ginger, if you already have some then use it but you donât need to go buy any just for this.
This is easily veganised by omitting the grated cheese at the end and sprinkling more nutritional yeast instead.
I had a bag of mixed spinach and kale to use, and that worked great.
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Beans recipes came up in another thread;
this is spectacular:
https://archive.is/Vk0dx
(nyt cooking article, archived link)
In fact, I was already planning on making it again tomorrow so it was top of mind when I saw those posts
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Make popcorn on the stove. Fill bowl half full. Put sushi vinegar in squirt bottle. Squirt on popcorn and sprinkle on the seasoning. Repeat. Itâs amazing
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Does anyone have a good peanut butter recipe? the store-boughts i can find in brazil are garbage. A few years ago a friend gave me an USA one with chunks of peanut in it and i loved it.
Peanuts are cheap everywhere i guess but imported pb is not.
It may not be what youâre looking for, but high quality peanut butter got me through the hardest years of diabetes. And the only ingredient in those were peanuts.
My wife isnât nearby to confirm my memory, but I remember her making it at home by taking unsalted, unroasted peanuts, toasting them in a pan, and then running it through a food processor. You get oil separation, but some good mixing and youâre rockinâ.
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So the oil stays???
Yeah, it comes out as a part of the food processing. I searched homemade peanut butter on YouTube and recognized this channel. He does basically what we used to do except we roasted the peanuts on the stove and didnât add salt because of my blood pressure
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