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About shain

  • Birthday February 10

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  1. Hazelnuts, popped rice, dark chocolate, caramel, salt.
  2. Breakfast! 2017 (Part 2)

    Frittata with smoked mozzarella, fried mushrooms, spinach, garlic, smoked paprika.
  3. Dinner 2017 (Part 6)

    Yes, it looks fabulous. I'm guessing this is finger lime on top? What's the base?
  4. Yes, parsnip should work, maybe even turnip.
  5. The Soup Topic (2013–)

    Thanks @ElsieD. Recipe here:
  6. Ingredients 4 medium carrots, peeled and cut into lateral halves (450 g) 3 medium-sized sweet potatoes, peeled and cut into quarters (950 g) 700 g pumpkin, peeled into quarters About 20 grams of butter 1 onion, peeled and chopped (130 g) 2 parsley roots peeled and chopped (2, 100 g) A quarter teaspoon of hot pepper Spoon of thyme 2 bay leaves 1/2 teaspoon fennel seed or anise (optional) 1 Tbsp ginger root, finely chopped (15 g) 5 garlic cloves, coarsely chopped 8.5 cups hot water 3 tablespoons chopped parsley 1.5 teaspoon cinnamon 3 teaspoons beer yeast 2-2.5 teaspoons of salt 2 tablespoons wine vinegar To serve (you can choose what you want from the following): Roasted pumpkin seeds Small croutons cinnamon paprika Sour cream Egg noodles Preparation Cut the pumpkin, carrot and potato into very large cubes. Place them on a baking pan without baking paper. Set the oven to 200 degrees. Place the vegetables in the cold oven. When the oven reaches the temperature, remove the pan and mix the vegetables with 2/3 to 1/2 of the butter to cover. Bake the vegetables until soft and lightly brown - about an hour and a half. In the meantime, fry the onion and the parsley roots with the remaining butter, until soft, but not brown. About 4-5 minutes. Add the thyme, the bay leaves, the hot pepper, the seeds of the guard, the ginger and the garlic. Fry in a medium to low heat for about a minute or two, until aromatic. Add the baked vegetables, including all their liquids and the pieces stuck to the pan. (Use hot water to help the pieces break free from the pan) Add the water and bring to a boil over medium heat. Cook in a very simmer for about 10-15 minutes. Add the cinnamon, beer yeast, 2 teaspoons of salt and parsley. Grind in a food processor or blender until smooth. If the soup is too thick, add more hot water. Add the vinegar. Taste and adjust seasoning. Add salt, chili and vinegar to taste. Mix well and serve. (Always mix before taking a portion of the pot.) Serve with roasted pumpkin seeds or croutons; Paprika, chili powder or cinnamon and also sour cream. The soup tastes better when it is not boiling hot.
  7. Dinner 2017 (Part 6)

    @mm84321 You can't just leave pictures like that without elaborating Dinner at my place was kong pao tofu & eggplant and mushrooms in ginger-garlic sauce - spicy-sweet.
  8. The Soup Topic (2013–)

    Roasted butternut squash, carrots and sweet potato. Chili, ginger, cinnamon.
  9. Dinner 2017 (Part 6)

    Penne Alla Norma.
  10. Dinner 2017 (Part 6)

    Kibbeh Saniyeh. One with meat and chickpeas, the other with mushrooms, lentils and chickpeas. Both flavored with caramelized onion, and heavily spiced with lightly cinnamony baharat and a crisp dough.
  11. Dinner 2017 (Part 6)

    Polenta with fresh corn, topped with pan fried mushrooms. Garden grown radishes, buttered and peppered.
  12. Dinner 2017 (Part 6)

    Cauliflower gratin, lentils stew with roasted carrots and butternut squash, caramelized onion, star anise, cinnamon, nutmeg and a little coconut cream.
  13. The Soup Topic (2013–)

    Lentil soup with fried noodles and gremolata.
  14. My pizza recipe

    The strings cutter thingy? That's awesome, I wish I haven't had cut all my shrooms already so that I could try it.
  15. My pizza recipe

    I use a chef knife, pressing it down without dragging. Works great.