shain

Caramelized onion quiche.

Vegetarian take on dan dan noodles. Using finely chopped mushrooms and tofu. Spicy

Simple yogurt cheesecake, served with granola. The classic style of cheesecake in Israel is usually made with a lean fromage blanc style cheese (rather than the cream cheese based cakes which are more common in the US). It is light and airy, but not as creamy and rich as the cream cheese based cakes.

Georgian eggplant and toasted walnut spread, with coriander seeds and a few other spices.

Sounds good, I imagine it like a crisp muffin-cookie hybrid, sounds right?

The second part will likely take a little more than 5 minutes, because they will need to regain the lost heat, and also because you should aim for a darker crust than usual (muffins are usually baked a little pale so they don't dry). Also notice that the second bake should be with the convection fan on or at a higher temp. I usually leave them on the wire rack for baking. Mine were baked at 190 C for 20 minutes, chilled, freed from the pan, chilled a little more, then baked another 7 minutes with convection. Also, they can be frozen when par baked, then baked without defrosting at a moderate heat.

Bake in the muffin tin until just done enough to be released later. Let chill for 10 minutes, then remove from the tin using a fork. Place the muffins on a wire rack and bake again, using convection mode or at a higher heat, until well browned and crisp. The idea is that while cooling, steam from inside the muffin is released and softens the crust (making it chewy instead of crisp). Baking for a longer time will dry the inside, and won't be very effective because of the tin preventing evaporation. Instead, baking again with convention after cooling will only really heat the surface, so there won't be much steam coming out and the inside won't over bake. A similar procedure works for breads whose crust tend to lose crispness while cooling.

Blueberry muffins. Par-baked, cooled and baked again, so that they are crisp yet tender and not dry.

Toasted penne pasta with tomatoes, broccoli, raisins, almonds.

Ciceri and Tria. Handmade pasta with chickpea and sofrito sauce, rosemary, a hint of cinnamon and pan-fried pasta.

Enchilada with beans, corn, fresh mild chilies and dried chilies. Chipotle based sauce. Baked until crisp on top. Sour cream and soft feta.

Spaghetti with tapenade and crisped breadcrumbs.

Thanks! I love tofu as well, I think it's somewhat underrated due to being misused as a meat substitute instead of an independent ingredient. It was 400 g soft cottony tofu, 1/3 cup yogurt, paprika, cumin, coriander seeds, chili. garlic and ginger (I'm leaving out the exact amount since I felt that they were out of balance). Stir the tofu to cover and bake as hot as your oven go until lightly charred. I used my pita bread oven which is extremely hot, and more importantly, is outside my house. I rather not crack the kitchen oven high when it's in the 80's outside. But I think it might also work on a pan or griddle.

Onion kulcha, garlic kulcha. Tandoori tofu. Punjabi Chole.

Semi-sticky cinnamon buns.

Vegetarian pastisio. A layer of pasta with an egg and bechamel sauce. A layer of spiced, diced mushrooms, mirepoix and some diced tofu. A layer of roasted eggplant slices. A layer of nutmeg heavy bechamel. Thick tzatziki made with salted cucumbers and zucchini. Flavored with dill flowers, mint and garlic.

Kenji's roasted cauliflower with caper and raisins vinaigrette. Salad of black lentils, Roquefort cheese, celery, arugula, onion, roasted cherry tomatoes. I forgot how great this salad is.

Babka filled with tahini and silan (date honey), coconut flakes, rose water, a hint of cardamom. Crisp sugar coating with pistachios and more rose water.

Mixed beans with smoky chipotle and caramelized onion + melted cheddar cheese. Tomato, pepper rice. With corn kernels and anise seed. Sour cream, pickled onion and chilis.

Stir fried tofu, peppers, eggplant. Sauce based on white soy sauce and anise, a hint of sichuan peppercorn and cinnamon. Didn't look so good after mixing with the noodles, so no pic

Focaccias. Zucchini, onion, sesame, sumac. Garlic rosemary. Served with veggies, fresh cheeses, tahini, olives and olive oil.

Quick massaman curry with mushrooms, onion, chickpeas, spinach and soft eggs.

Blueberry and ricotta bread pudding, with rosemary and lemon zest.

Same for me, in a sandwich I put a a flat omlete with cheese. I also love fluffy scrumbled eggs in a pita, with some tomatoes or feta.

Those are dangerously easy to make and can be made ahead, then pan fried to heat (or cold from the fridge for late night snacking)