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 it’s summer and there’s 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. I’m 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 you’re 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 I’ll make a lasagna.
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Fall is coming in the Northern Hemisphere. I saw these gorgeous gigantic garlic bulbs at the farmer’s market so I grabbed a few and made garlic broth. It’s 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 — it’s delicious on it’s own as well…
Which brings me to the real question, @Death_Strandicoot is this a tisane??
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Well, it’s 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 it’s 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 (You’ll only use 850ml (28.7419 fl oz) but it’s 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 they’re 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 it’s 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 it’s 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
That’s it, enjoy it! It freezes very well and once you’ve tried it, you’ll 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 it’d work fine.
Next time, Fondue aux poirot
Bon app!
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