shain

Got back on my feet Vegetarian stir fried noodles with portobello and shiitake mushrooms, pak choi, seitan, plenty of scallions, roasted cashew. Sauce based on orange juice, soy sauce, garlic, dry chili, anise and fennel seeds, black pepper and a touch of cinnamon. With no suitable egg noodles to be found, only short and thin soup noodles, I opted to choose some good dry pappardelle pasta, cooked in alkaline water. The noodles were better then any dry noodle I had sampled.

I think it will be fine.

I don't think it is possible to create a meal with more spring in it then this.

Lovely meals everyone. I've got hit with a vertigo and nausea. I can't really walk straight and everything kinds of spin around, even scrolling makes me dizzy. Couldn't do much of eating most of the day, and come evening all I craved for was toasted bread, extra dry. Got myself a slice of store bought multigrain bread in the toaster to browen, then a minute more in the microwave to get every last poor bit of water out. I ate my toast warm and plain. Without butter or salt. At the time, this was the most delicious of things. Wheaty, nutty and crisp.

Those macadamias are indeed delicious, but they are so hard to crack... I don't have the time to crack them all, so they sit in a box in a shady room, and hope that I'll have the time to crack them before they root I had the same thing happening with my cat a couple of years ago, I was told we where lucky that the sake probably just bite into his meal earlier, and was out of venom.

No rabbits in my place. Only porcupines and vipers. The porcupines are a couple (probably male and female) and don't do much damage ever since I fanced the plants. They mostly eat fallen fruits and nuts. They even manage to break macadamia nuts! I was told that they are supposedly quite tasty. The vipers gets the hoe, whenever I find myself in front of one. Even being a vegetarian, I can't allow them being around my pets... Quite magnificent beasts they are, I hate having to kill them.

Look over this blog: http://ladyandpups.com/2015/04/04/how-to-make-cruffin-with-pasta-machine/ http://ladyandpups.com/2016/02/24/zero-folding-pastel-de-nata-a-hybrid/ She seems to get good results and explains well. She uses a mix of bread flour and AP. I don't make much pastry, but from my experience making pizzas, the flour strength is not very important in terms of elasticity and ease of stretching, as long as you form a good gluten network. I wouldn't use AP flour by itself, but using only bread flour or a mix of both should be fine. The important thing for an easy to roll dough is a long rest time, at least overnight. I don't use 00 flour (super fine) but many pizza makers choose it for making very thinly rolled pizzas. Also, adding a little fat to the dough helps to prevent tearing.

Inspired by @Anna N, potato and carrot hash, with browned onion, lentils, smoked paprika, cumin, garlic and thyme. Topped with a runny poached eggs, and more lentils, cooked to a thick stew and flavored with garlic, cumin, smoked chipotle Tabasco and black pepper. There are two more pans like the one pictured, because hash is best eaten straight from the pan

Interesting idea. I assume that by semolina you mean durum semolina. Sadly it's not very practical for me, since it's quite expensive where I live, and I have little use for it, since I rarely make pasta. If someone gets to try this, please let me know. Looks very tasty. I always dry fry mushrooms with salt until all of their moisture evaporates, then add the fat and spices. Mushrooms are very forgiving.

I also prefer my crepes without sauce, and preferably very thin and light, but thicker, moist and toothsome has its place. I'm pretty sure that this shaping will work without sauce, simply fried in butter. I kind of like the no knife - two bites crepe aspect of this form. For my ravioli inspired take I might use bread flour next time, or maybe more eggs.

I was in a need of something sweet and quick, but substantial and preferably warm. So I made a "chocolate omelette". It does not really contains chocolate, only coca powder and honey. I've never seen one before, but I quite like it. An omelette has a creamy and fluffy texture that suits for a dessert. Really quick to make. 2 eggs 1 full teaspoon cocoa 2 teaspoons water or milk 2-3 teaspoons honey / sugar / brown sugar / what ever (adjust to taste, I used 2 teaspoons, which is just gently sweet and I think is quite right) a pinch of salt some vanilla if desired butter for pan Whisk cocoa with a 2 teaspoons water or milk to make a thick paste (otherwise it will clump). Add eggs and flavorings, including honey/sugar. Whisk well. Cook an omelette (french style - keep it juicy).

Turkish Menemen (I call it Turkish shakshuka). Scrambled eggs in sauce made with green chills, onion and tomatoes. Spiced with garlic, paprika, cumin, sumac, pepper, lemon, parsley, chives and toasted sunflower seeds. Served with warm buttermilk rolls. The best method of eating it is tearing the roll apart, eating some of the filling, then filling it with the shakshuka. Would like the eggs to be have larger more defined crumb. Maybe next I'll fry it separately before mixing with the sauce. Sunflower seeds works well with chives and eggs. I might try to add them next time I cooks an omelette.

Simple buttermilk rolls with some tahini and cumin.

Experimental dish: crepe ravioli with ricotta, Parmesan and lemon peel filling. The "ravioli" were sauteed in olive oil, with sliced cherry tomatoes, basil, toasted pine nuts, garlic and some chill. Really nice, but I think that my crepe batter results in a ravioli which is slightly too tender. Never thought I'll ask this, but any tips for making chewy crepes? I removed all fat from the batter, other then the egg yolk. It's nice, but I'd like it to have some more bite to it.

Soup with kneidlach (matzo balls). Green beans, sauteed in butter and chopped almonds, with garlic, chili and black peppercorn. I usually prefer to use thinner beans for this dish, but only managed to get the large variety.

Too much mulberries. I suffer from heavy fructose overload and permanently purple fingers.

@BeeZee Oats with charroset sounds very tasty and makes much since, given that all ingredients are common additions by themselves. @scubadoo97 Iv'e never seen a baked gefilte fish, only boiled. Today I made matzebrei and charoset to accompaniment it. My charroset is made with cooked tart apple and dates in almost equal proportions, some raisins and toasted walnuts, a little sweet red wine. Spiced with cinnamon, a touch of black pepper, nutmeg, salt and lemon juice. I blend it until quite smooth then add some more thinly chopped walnuts for texture. Defiantly not the most aesthetic of preparations, but such is Ashkenazi food at it's best.

A matzo lasagna of sorts, with leeks and scallions, ewe milk feta cheese and kashkaval cheese. Very tasty.

Got some man'oushe bread from a friend, topped with zaatar and olive oil, traditionally baked until well browned and slightly crisp in the edges.

Brownies with black pepper, with a layer of cream cheese flavored with vanilla and a layer strawberries.

Lesliac, I owe you much thanks, this is wonderful and I've been laughing since trying the flowers. The petals are very sweet and fluffy, and have more then simply a hint of cinnamon, they taste just like flat cola! If I hadn't known better, I would say this is what coca-cola is flavored with. The flower's stamen is hard and tasteless.

@lesliec Our tree is only just flowering. Never liked the fruits much, to be honest... I never tried cooking with it, I sure will try to bake with the fruits once it will ripen. Perhaps a feijoa crumble.

Yellow beans cooked in tomato sauce with cumin, paprika, aniseed, oregano, parsley and tarragon. Served on brown rice with tahini sauce.

Although I don't keep kosher for passover and keeps eating whatever I want, I do wait every year for the holiday's food, including matzo (which I find to be delicious ). A favorite of mine is simply piece of matzo with cottage cheese and pungent chazeret (grated horseradish and sweet beetroot). It sounds a little weird, but it's delicious.

Flour-less cake for the family Passover dinner. Grated coconut and chocolate, with chopped toasted walnuts, some sweet wine and coffee. Sloppily frosted with coffee-vanilla whipped cream. Served chilled, it has a lovely flavor with all ingredients melding together. The texture is slightly coarse and not heavy, very moist. The slightly bitter coffee in the whipped cream counter it's heaviness and compliments the nutty cake. This is a recipe that my mother used to make for passover and sometimes for birthdays when I was younger and we will surely keep making it