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Alla Norma.

Sure https://forums.egullet.org/topic/164034-portokalopita/

40g melted butter 65g yogurt 60g orange juice Fine zest of one orange 1 egg 35g sugar 1 tsp vanilla 1/2 tsp cinnamon 1/2 tsp salt 1 tsp baking powder 140g Hand-shredded phyllo, not too thin Post baking: 60g orange juice Thick sugar syrup or honey Chopped toasted hazelnuts Mix everything but the phyllo. Mix in the phyllo. Pour into a greased pan. Shouldn't end up tall - think brownie height. Bake at 180C until deeply golden, apx 30 minutes. Pour on the syrup or honey. Pour on the orange juice. Let cool. Serve at room temp.

Portokalopita. Edited to add - this is a cake made of phyllo shreds, orange, yogurt, butter, eggs. TOpping is toasted hazelnuts, which are beautiful with orange, and I should combine them more often.

Kimchi grilled cheese. 🥬🧀❤️

Phyllo pastry filled with leeks, toasted walnuts, béchamel, fresh zaatar leaves and nutmeg. Dakos salad - with carob flour rusks, roasted peppers, Sirene cheese, capers, garlic, oregano, olive oil, vinegar.

Should work. Fridge for longer storage, or if you have the space.

Not really. Can order at direct-from-farmers websites at ~13-14 USD a pound, but never had. We have to compete with the ants, the porcupines, and birds. But there's usually enough still. Hope you'll have plenty this year.

A couple of weeks ago the weather was cool enough for the warming dessert-pastas above. This week is already quite hot. Made something inspired by Taiwanese aiyu jelly - soft lemon jello, firm tea jello, loquats, pomelo, ice, lemon-ginger syrup. Good make-ahead and really refershing.

🤞 Our season is nearly ended.

French toast, very custardy. Ricotta with vanilla, mullberries, maple.

Vegetable korma (eggplant, cauliflower, peas, chickpeas, paneer, raisins, onion, ginger, various spices), besan falafel, spiced rice with vermicelli, homemade Indian amba relish.

Turogomboc - Hungarian farmer's-cheese dumplings, coated in buttered breadcrumbs. Served with pasta, green walnut syrup, hazelnuts, cinnamon.

Turogomboc - Hungarian farmer's-cheese dumplings. Those served with pasta, home made preserved cherries in syrup, almonds, nutmeg.

Not very photogenic, but tasty. Potatoes risotto style topped with mushrooms. Cubed potatoes are boiled, mixed with some cooking water while mixing so that some starch releases. Butter, Fontina cheese, a bit of fried garlic, and pepper mixed in.

Rice noodles with red fermented tofu, stir fried zucchini, eggs.

It's an old recipe. You caramelize onions in butter, add a little sage, thyme and garlic. Mix in egg yolks, nutmeg, pepper. Mix in the pasta, optionally toasted before boiling. Finish with grated cheese, toasted walnuts and chives (or tarragon).

I'm crazy indeed, when it comes to managing my recipes and photos. Everything is labeled, detailed and tagged

That's OK, had it ready, just needed to translate.

Asked and receive. Added description to the post above. I have the recipes, I'll be happy to translate any that you'd like.

Pasta (higher res) Salad with feta, roasted pepper, olives. Cream, mushroom, breadcrumbs. Pesto. A la Norma. Tomato and blue cheese. Marinara. Cacio e pepe. Toasted pasta, walnut pesto, ricotta, parmesan. Pasta e fagioli (soup). Tomato sauce, mussels, thyme. Vegetarian chicken-style soup with egg noodles. - Fresh pasta. Cream, mushroom, breadcrumbs. Aglio olio with shrimps. Vegetarian bolognaise (with mushrooms and walnuts). Fresh pasta. Fresh pasta with shitake and champignon, mulberries, cranberries, pine nuts, chives. Sharp cheddar mac and cheese with mustard. Broccoli, eggs. Pesto and green beans. Persian sauce. Baked eggplants, yogurt, pomegranate, almonds, dill, turmeric. Pesto and green beans. Caramelized onion, walnuts. Vegetarian bolognaise (with mushrooms and walnuts). Butternut ravioli, butter, sage, hazelnuts. - Roasted pepper and walnuts pesto, ricotta, baked eggplants. Cheese kugel with apricots and almonds. Roasted peppers, Sirene cheese, chickpeas, olives. Pierogis with caramelized onion. Alla puttanesca. Tomato sauce and smoked mussels. Alla puttanesca with shrimps. Mushrooms, baked eggplant, tomatoes, toasted sesame, parmesan. Soup with egg drop, spinach, parmesan, carrot. Jerusalem style kugel. Broccoli, tomato, toasted almonds and pine nuts, parmesan. - Cherry tomato and cream, chives. Vegetarian bolognaise (with mushrooms and walnuts). Fresh pasta. Cherry tomato and cream, chives. Salsa cruda - raw tomatoes, feta cream, basil, mint, parsley. Broccoli, tomato, toasted pine nuts, raisins. Spring-time minestrone with peas, tomatoes, fava. Kugel with apples, raisins, nuts and cinnamon. Cream and herbs sauce. Lemon sauce with roasted zucchini and artichoke. Beetroot béchamel with baked ricotta, peas, hazelnuts. Salad with feta, roasted pepper, olives. - Perogies. Salad with boiled eggs, dill, peas, pickles, sour cream, mayonnaise. Roasted pasta with roasted peppers, ricotta, walnuts, tomatoes, mozzarella. Mushrooms and cream with breadcrumbs. Onion sauce with toasted pasta. Baked pasta with sour cream, scallions. Zucchini, olive oil, cheese, lemon, breadcrumbs. Lemon sauce with roasted artichoke. Mushrooms, baked eggplant, tomatoes, parmesan. Celery (root and stalks) soup with pasta, walnuts, olive oil and parmesan. Pasta e fagioli (soup). - Cherry tomato and cream, pecorino Romano. Roasted peppers, chickpeas, parmesan. Pea and mint peas. peas, baked ricotta, pecorino Romano, sesame. Alla Norma. Broccoli, tomato, toasted almonds and pine nuts, parmesan. Alla puttanesca. Salad with boiled eggs, olives, peas, tomato, mayonnaise. Persian sauce with fire roasted eggplant, yogurt, pomegranate, turmeric, dill. Gnocchi with mixed mushrooms, chestnuts, sage. Strawberry dessert soup with sour cream. Gorgonzola, chickpeas, rosemary, hazelnuts. - Eggplants, baked ricotta, pine nuts and almonds, tomatoes. Ricotta, herbs, hazelnuts. Mushrooms, baked eggplant, tomatoes, parmesan. Ceci e tria - with chickpeas, sofrito, onion, parmesan, fried pasta, rosemary. Fresh pasta with mustard sauce and spinach, mushrooms. Mushrooms and pine needle infused cooking water. Smoked mussels, tomatoes, garlic, breadcrumbs. Ceci e tria - with chickpeas, sofrito, onion, parmesan, fried pasta, rosemary. Fresh pasta with lemon sauce, artichoke, dill, parmesan. Toasted pasta, walnut pesto, ricotta, parmesan. Onion sauce.

Polish strawberry soup with pasta and sour cream.

Pasta with peas and mint pesto, baked ricotta, pecorino romano and sesame.

It's like a French semolina cake, but savory. The semolina is cooked on the stove with water until thickened, then you add the eggs, cooked mushrooms, flavorings; and bake. Maybe the semolina can be substituted with flour and allow for skipping the precooking step. In order to avoid the task of egg wash and breadcrumbs coating, I instead lined the baking pan with breaded before gently pouring the mixture on top, and then also topped with breadcrumbs. Most of it was cought in the baking process, and I'm happy enough with the coverage. Slice, and fry.

Mushroom-katsu (made with mushrooms, semolina and eggs). Miso and butter mashed potatoes. Eggs. Beer.