shain

Apple strudel, with dried apricots, walnuts, nutmeg, cardamom and a bit of cinnamon. Served with ice cream.

An overnight slow cooked stew of chickpeas ,lentils, eggs, vegetables (carrots, sunchokes, potatoes, kohlrabi, turnip, browned onions, chilies). Finished with bahrat (with allspice, cinnamon, cardamom, cumin, nutmeg, pepper), smoked paprika. Topped with yogurt, parsley, fried shallots, toasted almond slivers, sumac. Served with turmeric and bay leaves flavored rice, fresh vegetables, olives, tahini sauce, zchug, olives. Roasted eggplants slices with lemony tahini sauce. Helles lager.

Banana and coconut bread pudding with coconut cream and flakes, dark brown sugar, walnuts, raisins, vanilla, nutmeg, cinnamon, hazelnuts.

Thanks Zchug is my favorite type of hot sauce - they are also quite varied in flavor, no two are alike.

Hummus with slow cooked ful (fava beans) and haminnados eggs. The ful was baked overnight, it's deep flavored, and tender. Flavored with garlic and plenty of cumin. Lemon, olive oil, tahini sauce, home made zchug. Soft warm pitas, pickles, veggies and a strong lager.

I must admit that I rarely check the actual recipe in the blogs that I follow. Most those that I follow, I do so for ideas and inspiration, and to learn about new dishes etc. Some of them are well written enough to read through, others I'll just skim if the subject is interesting enough. Some of them I know to have trusted recpies and I might bookmark them for later reference. If I'm later actually looking for an exact recipe, I'm more likely to simply search among my trusted sources.

Thanks! I highly recommend you try some, it has very unique effects. Hamminados eggs are a great start - just throw them in a 100dC oven overnight - very special taste, goes well in sandwiches, egg salad, with tahini etc. Also great over Chinese rice with chili oil and a touch of vinegar. Jerusalem kugel is another delicious and easy thing to try. Here's a recipe: You can also try a kubaneh if rolling jachnun seems like too much work. It's a basic and easy to make brioche like bread baked overnight with a few spices. Very similar to jachnun in taste (but not in texture). And there's tchoulent, of course.

Jachnun brunch. Jachnun is a Jewish Yemenite pastry made of a sweetened laminated dough that is baked all night long so that it develops a rich somewhat savory flavor, the sweetness mellows, and if using butter (as I do) an amazing butterscotch flavor (sadly most don't - margarine is used for Kosher reasons). I also add a bit of fenugreek which adds subtle flavor of maple and spice. This may sound like a dessert, and I indeed like mine best with honey and a bit of rich yogurt, but the most common way to serve it is with haminnados eggs (also baked all night) and raw tomato sauce spiced with zchug. Home made green zchug, store bought red one. Also a salad, Tzfat cheese, pickles, tahini sauce. Ouzo (no problem with an early drink if it's brunch, right?). It's notoriously hard to make and unhealthy (being dense with fat and carbs). I cheat a little by making a dried dough then traditional and rolling it in a pasta maker. Followed by further hand-stretching so that it is thinner. I compensate forth dried dough by adding water to the pot they are baked in before and after baking. So it's actually quite simple. Before baking.

I love rose geranium. With black tea, or with lemon verbena. Also like sweet black tea with mint, chamomile with milk, chamomile with peppermint. Black tea with sage and cardamom. I really don't like fruity sour teas (e.g. rose heap).

Black tea, gin some sugar.

Weirdest kiwi I've ever seen. They're good though.

Not a beautiful dish, but so delicious. Noodle soup (pasta cooked in alkaline water) with chickpeas (some blended), sesame paste and peanut butter, chilies, parsley, cilantro, onion, carrots, spices (coriander, cumin among others), toasted sesame and nigella. It's rich but not cloying, hearty but not heavy and very flavorful. Served with beer.

Recent stuff. Kimchi. Candied orange. Might deep them in chocolate if I'll have the patience. Also made orange marmalade. No picture. Celery and fennel in vinegar with carious flavorings. Ginger jam. To be eaten with the orange marmalade. Carambola (star fruit) in thick syrup, since it doesn't have much pectin so not really a jam.

I'm sure there's a recipe somewhere were the taste of wholemeal pasta would work better than regular - but I still haven't found one After all, there's pasta made of buckwheat, rye, chestnuts - all "nutty" in flavor and works well in some application. It doesn't help that a lot of wholemeal pasta is stale to begin with.

Thanks! But I do understand those who wish to have a proxy of dishes that they cannot have. Especially since those making carbonara vegetariana probably grow up eating it, and now can not. I have made my fair share of dishes that are a take on non vegetarian dishes - I just try to pick my wars wisely.

I actually enjoy this video series. To should remember that this is entertainment, most Italians (and probably those on the show as well) are not that emotional about traditionallity of dishes. Do Italians care about their traditional dishes and wish to keep them, sure. I assume they may also feel like non Italians are misunderstanding those dishes and find it amusing or sad. I know I do when I'm see (for example) hummus (a dish close to my heart) eaten as a dip, or flavored untraditionally - not because I find it offensive (I like to experiment and be creative with it as well) but rather because I wonder if those making it had ever had the traditional "real thing". And with so many recipes that claim to be "the real thing" and are truly way off, you can be sure many people concluded that they dislike carbonara without ever having a proper one (imagine someone only ever having mcdonald's as their reference for a burger).

Then your mother and you are are better bakers most home bakers who's cookies I had the chance to try - so many are dry, floury, too soft or made with margarine (why?!). There are large high-end bakeries here that do good hamantashen, many with creative flavors as well. But the cheaper mass produced ones are indeed bad. I haven't made any in years, I had a recipe I loved that had almond meal in the pastry, and plenty of butter.

Meghli - rice pudding with caraway, cinnamon, cardamom, coconut, raisins and nuts.

Honestly, most hamantaschen are terrible - those are not easy cookies to get right. But when their good, I love them. Classic poppy seed filling is my favorite. But those above are all creative and tasty sounding as well.

Sorry, my bread baking know-about is a bit stale 😁. But I think gluten quality is still a thing with white flour - might be due to protein damage rather then content? I'm not sure. I do remember that protein content is not a direct indicator of gluten-forming strength.

@liamsaunt Stunning!

Remember that protein content is not the same as gluten content. You can have high protein flour with low gluten and vice versa. Though there's probably a corellation.

Sharp eye! It is indeed. It's a local product in my case, the factory is within 10 minutes drive

Pasta e fagioli. Borlotti beans, celery, onion, plenty of rosemary bay leaves. Finished with olive oil, Parmesan, pepper. Salad (apples, blue cheese, vinaigrette, toasted nuts). Wine.