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.
5 Likes
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.
1 Like