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  1. An easy, lazy, tasty way of using any tomatoes hanging around, especially disappointing winter ones. Ingredients: Tomatoes, around 3 decent sized ones per personGarlic cloves, smashed and peeled, from 0-5 (or more) per personThyme leaves, fresh, frozen or dried, a couple of big pinches per personLots of salt, lots of pepperOil, a couple of big glugs of whatever you fancy. Olive is more traditional.Hot waterQuarter the tomatoes, removing stalks and stickers but leaving everything else. Put everything but the water in a roasting tin and combine with your hands to coat the tomatoes. Bake in the oven at 140°C-200°C, depending on how much time you have. Cook until the garlic is tender and your house smells nice. At 180°C it takes around 45-90 minutes. Pour everything into a blender and blitz completely. Add hot water until it's as thick/thin as you like. Season, add a little more oil if you like. Strain through a sieve or chinois. Eat.
  2. In this cold winter, there is nothing better than sharing a spicy Sichuan hot pot with your friends and family. For the uninitiated, Chinese hot pot, a.k.a. huo guo (火鍋), is a group dining activity where a pot of boiling broth is shared. Friends and families cook the raw ingredients of their liking in this communal pot of broth while chitchatting, laughing, and enjoying each other’s company by the table-side. This recipe is for a popular regional hot pot from Sichuan (Szechuan). The broth is infused with lots of aromatic spices, fiery chili oil and tongue-numbing Sichuan peppercorn so it is very fragrant and spicy! This is a make from scratch recipe that I first posted on my blog. If you like to learn visually, I'd recommend you to visit my blog (link in my profile) for the step by step pictorial recipe. Enjoy! Ingredients: For Master sauce (adjust to your own spiciness) 3 tbsp Sichuan Spicy Bean Paste 5 Dried chili, soaked until soft. 1 tbsp Chinese Black Bean 4 slice Ginger, 4 glove Garlic ½ cup Cooking Wine 1tbsp Rock Sugar Dry Spices: 3 star anise, 1tbsp Sichuan Peppercorn, 1 black cardamom, 4 green cardamom, 2 sand ginger, 1 piece cinnamon stick, and 1 tbsp fennel seeds For the stock: 2 lb Beef or Pork or Chicken bones. 3 slice Ginger 2 Scallion 3 Bay leaf 1 gallon water Instructions: The recipe is for half of a 12 inch special pot. Adjust the amount accordingly. 1. Make the base stock by combining beef or pork bones or chicken skeleton with water, ginger, scallion, bay leaves. Broil and simmer for 3 hours. Can be made in advance. 2. The master sauce is the soul of Sichuan hot pot (and is guarded by restaurant owners as top secret but today you’ll get it for free). I recommend making this in advance. To make the aged-spicy paste: chop the Sichuan Spicy Bean Paste, soaked dry chili, ginger, garlic, and black bean. Combine 4 tbsp of oil and all the chopped ingredients, cook in low heat for 10 minutes. Stir frequently. Add the rest of the dry spices and cooking wine and sugar to the paste. Continue to cook in low heat for another 30 minutes then turn off the heat. This is your aged-spicy taste and can be made in advance. 3. Before serving the hot pot, combine the aged-spicy paste with base stock and bring to boil. Add additional ginger, dried chili, and salt to taste. 4. To make the special peanut butter sesame dipping sauce, combine the peanut butter, sesame paste, and fermented bean curd. Mix into a paste. Add oyster sauce, sugar, chopped chive flower and mix well.
  3. Vietnamese Pickled Eggplant These use tiny white eggplants that are nearly impossible to get here. I tried to grow them without success (this time). I did not have these so used unripe cherry tomatoes. Ingredients 2 lb eggplant (tiny white SE Asian types) or green cherry tomatoes. 1/4 cup salt 1 TBL galangal root 1 TBL ginger root 12 green chilies - thai peppers or serranos 6 cloves garlic 1/2 cup onion finely chopped 2 cup Granulated sugar 2 cup water 1/4 cup fish sauce 1. Rinse off eggplant and pierce with a knife - or cut in half if larger than 3/4 inch in diameter. 2. Put eggplant into jar and add salt - and water to top of jar. Cover with plastic lid and cover loosely. Let ferment for 7 days. 3. Take out eggplant and drain. Rinse with water. Put into jars again. 4. Chop ginger, galangal, chiles, onion, and garlic. 5. Boil water and sugar, add spices and onion, and heat for 5 minutes. Add fish sauce. 6. Pour over eggplants making sure the spices and onion get all around (might have to take out some eggplant and return). 7. Cover with plastic lid, and refrigerate. 8. Ready in several days. Will last a very long time in the refrigerator. Notes: Good alongside other SE Asian dishes, or even alone with rice. The green tomatoes are not the same texture as the eggplants, but are quite good. The eggplants are very crispy.
  4. Shel's Tuna, Lemon, Caper and Tomato Sauce Ingredients 1 can (6 ounces) tuna (chunk or solid in olive oil), drained - I use Wild Planet or Ortiz 1 large garlic clove, Microplaned grated zest of 1 medium lemon 2 Tbs fresh lemon juice 1/3 cup fruity olive oil S&P to taste (15 grinds black pepper) 2 Tbs capers, drained or rinsed 1/4 - 1/2 tsp crumbled dried oregano 15 small cherry tomatoes, cut in half 1/4 cup fresh flat-leaf parsley, chopped freshly grated Parmesan cheese Optional: add some dried black olives or red pepper flakes. You can try other herbs as well. Directions Place tuna in pasta serving bowl and break it into large bite-size pieces. Add garlic, lemon zest, lemon juice, olive oil, salt, pepper, capers, and sliced tomatoes. Stir gently to combine. Set aside to warm to room temperature, or preferably, place the bowl (be sure it's heatproof) over the pasta pot to warm the ingredients while heating the water. Once the water comes to a boil, remove bowl and set aside. Cook pasta in large pot of boiling salted water until al dente. Drain pasta well and immediately add to sauce in bowl. Add a little of the pasta water to thin as desired. Sprinkle with parsley and toss. Serve with grated Parmesan cheese if you're so inclined. I use about 1/2 the sauce for a large serving of spaghetti - about 5-oz dry.
  5. Grilled fish recipe from Mexico. Pescado Zarendeado 4 large dried ancho chiles2 dried chiles de arból (omit if you prefer a milder sauce)½ small onion, chopped8 ounces canned tomato sauce4 garlic cloves, peeled and sliced3 tablespoons Ponzu sauce (or substitute ½ soy sauce, ½ lime juice)3 tablespoons Worcestershire sauce½ teaspoon salt½ cup mayonnaise2 kilos Pargo blanco or red snapper (huachinango) one 2-kilo fish or two 1-kilo fish. Butterflied from the belly out. Remove and discard the stems and seeds from chiles. Place the chiles in a bowl and cover completely with boiling water and then soak for 40 minutes. Remove the chiles and place in a food processor with ½ cup of the soaking liquid, the onion, tomato sauce, garlic, Ponzu, Worcestershire and the salt. Process until very smooth. Sieve the mixture into a bowl, then add the mayonnaise and blend. Set aside 2/3 cup of the blended sauce to serve with the cooked fish. The rest will be used to prepare the fish for the grill. Slather the flesh-side of the fish with the sauce and then place, skin-side down on a hot charcoal or gas grill. Cooking time will vary depending on the size of the fish. (About 15 minutes for a one-kilo snapper on my gas grill at medium-high, lid closed). Place cooked fish on a large platter; use a spoon to remove the flesh. Serve with fresh tortillas and pickled onions. Pass the reserved sauce. Pickled Red Onions Thinly slice a medium red onion into a glass bowl, toss with the juice of a large lime, one or two finely minced serrano chiles and ¼ teaspoon salt. Best if marinated overnight in the fridge.
  6. This recipe is called Tjälknul in Sweden with means permafrost lump, I used to called Permafrost Roast but then none-Swedes would mess the steps up. So a Swiss friend said why you dont call it Backward Roast and I agreed. So you start of with a frozen lump of meat, you marinate it after it has been cooked and it is served cold. This seams too be hard for none Swedes to figure out, but trust me when you get your head around the idea about cooking while sleeping, you will love this recipe. It is all my guest favorite summer time food." Backward roast, Permafrost roast, TjälknölServings: 12 1½ kilo / 3.3 pound of frozen meat (has to be frozen solid). You can use lamb, pork, beef or game. Marinade 1.4 cups of water6½ tablespoon salt1 teaspoon sugar½ teaspoon crushed black peppercorns1 crushed bayleaf15 crushed juniper berries. Mariande 2.4 cups water6 tablespoons salt1 small yellow onion cut in chunks1 teaspoon crushed black peppercorns4 garlic cloves2 big bunches of fresh herbs anything goes. Marinade 3.4 cups unsweetenend apple juice or cider ( non alcoholic).6 tablespoon of salt1 tablespoon of liquid salt1 small yellow onion cut in chunks1 cup o fresh sage leafs.1 teaspoon crushed black peppercorns. In the evening take out your solid frozen lump of meat from the freezer. Find a heatproof bucket, cooking pot or jar or bowl with lid, the meat has to fit sort of snugly in it and have 1- 2 inches free space. When you found put it a side for the morning. Plonk the meat on to a normal roasting tray and shove it into the oven. Turn the heat to 170F and now yawn and go to bed. Get a healthy eight of sleep before you go up and push a thermometer in the meat. For beef, lamb and game, 140F = red, 158F = pink and 170 F= done. Pork , let become 176 done and 186 for well done ( might crumble). Dont worry if the meat is too hot, it wont be dry. If the meat hasnt reached the temperature by now leave it until it has. It can take 4 more hours. When done, add the meat to the container you found last night and leave to rest while you are doing the marinade. Choose one of the marinades for your meat. Marinade 1, goes perfect with game and beef. Just throw everything into a pot, cook for 4 minutes,remove from the heat and cool for 10 min and pour over the meat. Marinade 2. This one works for most meats. Add everything but the herbs in to a pot and cook for 4 minutes and cool for 10 min. Place the herbs all around the meat and pour over marinade. Marinade 3. Pork works wonders with this. Just add everything into a pot, cook for 4 minutes and cool for 10. Pour the marinade over the meat. This goes for All of the marinades you have chosen. Let it cool down some what before putting in the fridge. Leave the meat to marinate for 4- 5 hours. You have remove the meat from the marinade after 5 hours or it will be horrible salty. I always remove pork after 4 hours. Slice the meat in thin slices and served COLD. Perfect for the summer or a smörgåsbord. You can have a warm side dish or sauce to it or just potato salad. I most often serve it cooked new potatoes and a herb and yogurt sauce,.
  7. Swedish meatballs, what could be more Swedish then this. Well actually we got it from the Turks around 1700, it is our version of Turkish kofta. Yes, we had a king who loved all thing Turkish and we have a lot of classic Swedish dishes which origin is from Turkey. So the world wasnt as small as people think. This recipe comes from the Swedish Military handbook, it is gluten free which is ace and it can be made milk free too. In Sweden every family way has their own way of making them in some family they use oatmeal, others bone dry bread crumbs and some potatoes, which meat that is used also come down to family tradition. Then there is the pepper either allspice, white pepper or black and every one says their is the most accurate and Swedish. And we get tired of rolling meatballs and arguing who makes the most Swedish meatball, well then we make this into patties or meatloaf. Swedish Meatballs. 10 servings 1 kilo ground beef or 300 gram pork and 700 gram beef or 50/50 pork and beef or pork. 300 gram of boiled riced or finely grated potatoes 250- 300 ml cream or milk or water 3/4 tablespoon salt 1 teaspoon allspice or white pepper or black pepper or a mix of all three 50 ml of finely grated or finely chopped onions 3 eggs In a large bowl add salt and pepper to the meat, work quickly in the eggs, onion and potatoes. Add the liquid of choice and work the meat until it is smooth and easy to roll into a ball. It shouldn't be too hard nor to soft. Heat up a frying pan and add butter or margarine. Roll one ball, flatten and fry, taste. Season more if needed. Turn of the frying pan and now start the fun task of rolling a lot of meatballs. You need about 20 grams for dinner meatballs and buffet style is 15 grams To make it easier to roll, in a bowl add cold water and 1 teaspoon of oil, dip you hand in this before rolling and the meat wont stick to your hand. Roll into a ball and leave on a rinsed cutting board. Heat a the frying pan up and melt knob of butter. Add about 20- 30 meatballs depending on the size of your frying pan. Rock back and forth to make sure they stay round. Fry until done this will take about 10 minutes. The cheating way of making a lot of meat balls is this, You can brown them in the pan and then cook until done in the oven ( 175C for 10 minutes). That is what I do for Christmas, we brown and add to oven pan and when it full we bake them. This is easier done by two people then one. How to serve Swedish meatballs. Meatballs, cucumber salad or pickles, boiled potatoes, cream gravy and lingon jam or cranberry sauce, Cream gravy , take your favorite gravy recipe and add some cream and make a thick lovely sauce. Cucumber salad also know as pressed cucumber: Serves 4, 1 large fresh English cucumber or similar 2 tablespoon of pickling vinegar 2 tablespoon sugar ½ teaspoon white pepper milled 1/2 teaspoon salt 2 tablespoon parsley Slice cucumber in thin slices, mix everything with cucumber. Place in a shallow bowl, add another bowl on top and some weights. Leave for 1 hour before serving.
  8. Biff Ala Lindström 500 gram of ground beef 5 tablespoon of unflavoured rusk * 100 ml water 1 egg 1 teaspon salt a good pinch pepper 2 tablespoon finely chopped onion 150 ml finely chopped pickled beetroots 2 tablespoon of finely chopped pickled cucumber 1 tablespoon of finely chopped capers ( the pickled kind) In a bowl stir rusk, water, salt, pepper and egg to even batter. Leave to swell for 10 min. Now add the meat and the chopped pickles and combine. Leave the batter to stand for 10 minutes. Divied in 4 or 6 balls and flatten to patties and fry on medium heat in a bit of butter about 5 min per side. Remember these will be pinbk due to the beetroot and bit soft due to the rusk. Serve with sunny side up egg, potatoes and vegs. *Rusk is the closest to the Swedish bone dry breadcrumbs. When it says breadcrumbs in a swedish recipe, it is always bone dry and not fresh. You can take old stale bread, dry it out in the oven on low heat and then grind to semi fine powder. The recipe is my version of Vår KokBok recipe.
  9. A) 4 lbs lamb shanks (2 1arge) (trimmed) B) 2 cups zinfandel C) 5.4 oz onion coarsely cut D) 3 g grapefruit peel zest E) 4 tbs dried blueberries F) high temperature oil 1) cut D from fruit with potato peeler & poach twice for two minutes 2) brown A in F (discard F) 3) cook A...E 45 minutes in pressure cooker at two rings & use natural release 4) remove & cover A. 5) skim fat from B...E, blend & reduce by half.
  10. Shel’s Simple Meyer Lemon Panna Cotta I like to use a shallow rustic ceramic bowl for this dish so that people can help themselves, or serve in individual dishes. Ingredients 1 envelope unflavored gelatin 1 cup sugar, scant (see notes) 1 cup water, divided 1 cup whipping cream 1 cup Meyer lemon juice (4-6 Meyer lemons) 1 - 2 Tbs finely grated Meyer lemon zest (optional, see notes) 1 cup nonfat Greek-style yogurt (use one without additives and fillers) 1 tsp - 1½ tsp vanilla extract Instructions  Sprinkle gelatin over 1/2 cup cold water in a small ramekin; let it soften for 5 minutes or until no dry spots remain. Combine sugar and 1/2 cup warm water in a saucepan; bring to a simmer and stir until sugar dissolves. Turn off the heat and add the gelatin mixture, stirring until gelatin dissolves. Add cream, lemon juice and lemon zest. Let cool slightly. Put yogurt in a mixing bowl and whisk to loosen it up. Add the cream mixture, little by little, gently stirring after each addition to break up any lumps of yogurt before adding more cream. Do not over stir, which will avoid air bubbles. Pour mixture into a 5-cup bowl or mold. Tap the bowl on the counter to remove air bubbles. Cover and chill until set, 6 hours to overnight. Notes: Ideally, use heavy whipping cream, but even half-and-half will work. When using whipping cream, use a good, unadulterated cream. Many store creams have additives and fillers – read the labels! Trader Joe’s whipping cream (in my area) is excellent, as is Clover – made in the same plant. Manufacturer's cream is heavier and may also be a good choice. For a somewhat tangier result, mix Meyer lemon with regular, Eureka lemons – maybe as much as about 50-50, but I prefer no more than about 20% of regular lemon juice. You can use a mixture of zest as well. Experiment to find the lemon intensity you prefer. Sometimes I want it heavy, other times more subtle. A scant cup of sugar seems to be just fine, but depending on your taste and the intensity of the lemons, a little more, or less, may also work. I’ve gone as low as ¾ cup sugar when using all Meyer lemons, a bit more when adding Eureka lemon juice. You can use somewhat less gelatin for a "looser" texture, or more if you prefer a firmer dessert. I like the results from a standard packet. I’ve never used super fine sugar, just fine. I let the sugar sit in warmed water for a bit before turning on the heat and stirring. Vanilla sugar may be great, but I’ve not yet tried it
  11. These are my favourite gingerbreads for Christmas. I have had them as long as I can remember. Swedish gingerbreads are thin and crispy and take 2 days to do, because the dough needs to mature and trust me when I say the maturing makes all the difference. Pepparkakor ca 100 biscuits 100 gram butter 250 ml brown sugar 100 ml golden syrup or pure cane sugar syrup or ljus sirap or honey 100 ml cream 2 teaspoon ground ginger 2 teaspoon ground cinnamon 2 teaspoon ground clove 2 teaspoon bicarbonate soda / baking soda about 850 ml flour Cream butter , sugar and syrup in a bowl. Add cream and spices and combine. Mix 400 ml flour with the bicarb and combine. Now add as much flour as you need to get a soft, smooth and slightly tacky dough. Wrap in plastic and leave for at least 8 hours. Now dived the dough into 2 balls, dust with flour and start rolling one of the doughs out thin, cut out shapes and lay them on a baking tray with baking paper. Bake at 200 C or 175 C in fan assisted oven for 8 minutes. You need to keep an eye on them, they go from perfect to burnt rather quickly. Leave to cook on tea towel or a rack. Oh and if you after 100 biscuits still have dough left and dont want to bake more, you can pop it back in the fridge, it holds for 4 days or you can freeze it.
  12. Shel's Spinach-Cheese Frittata 2½ 1-lb pkgs frozen, chopped spinach, thawed, water pressed out, leaves separated 1 can canned corn (I use TJ's), drained (not creamed corn - you cab use frozen or fresh kernels as well) 1 pkg TJ's condensed Portobello mushroom soup or equivalent 4 large eggs, beaten 2 heaping TBS A/P flour ⅓ cup ground dried shiitake mushrooms 12 oz pkg shredded cheese (Gruyere, Emmentaler, Pepper Jack - I usually use TJ's pepper jack) 1 4-oz can diced green peppers Some diced bacon, pancetta, or ham (optional) ½ cup finely diced leek, lightly sautéed S&P to taste (I use no salt and add about ½ - 1 tsp fresh ground black pepper depending of type of pepper Sauté leeks in a small amount of oil, let cool. Prepare bacon and set aside to cool and drain. Set aside prepared spinach in a large bowl or colander. Dump condensed mushroom soup into another large bowl. Grind in pepper and add ground mushrooms and mix. Add eggs, drained canned corn (or you can use frozen corn), green chile peppers, cooled leek mixture, optional bacon, and lightly sift flour over all. Mix together to incorporate, then add shredded cheese and spinach and mix well. Lightly butter/oil (or use a little bacon fat) an 8x8 or 2-quart Corningware baking dish and add the mixture. Bake @ 350-deg for about 40 minutes, or to an internal temperature of about 170-degrees.
  13. This recipe, scribbled down for me thirty-five years ago by a professional husband/wife chef team, makes a HEAP BIG restaurant-size cake. Three 12" layers. Did the Walkers serve it as a single-layer cake, or a triple-layer cake? I've forgotten. I only remember that it was insanely great. As in, "Shoot me, because the rest of my life will be an anticlimax after eating this cake." - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - CARROT CAKE Tom and Pina Walker Grease and flour three (3) 12-inch pans Preheat oven to 350 BLEND: 5 cups oil 4 cups whole eggs 15 cups shredded carrots ADD & BLEND: 5 teaspoons vanilla extract 5 cups crushed pineapple 4 cups raisins COMBINE: 10 cups all-purpose flour 10 cups sugar 10 teaspoons baking soda 10 teaspoons cinnamon 7 teaspoons salt Add dry ingredients to wet ingredients. Pour into three (3) greased and floured 12-inch pans. Bake for (???) The recipe doesn't say, so you're on your own. Wahhhh! Cool before icing. ICING: 40 ounces cream cheese 20 ounces butter 5 teaspoons vanilla 5 teaspoons lemon juice 24 ounces confectioner's sugar (The ink faded. Does 24 ounces sound right? If not, sweeten to taste.)
  14. This tasty apple cake, courtesy of the late Great Aunt Fanny's restaurant on West 46th Street in NYC, was a gift to the restaurant from actress Jane Powell. When enough customers requested the recipe, the restaurant printed it out on cards, and presented it with the check. I've yet to make it at home. The recipe, as given, strikes me as fuzzy on details, but then, I'm not (understatement!) an experienced baker. eGulleteers who know from cakes will know how to combine ingredients for best results. - - - - - - - - - - - - - - - - - - - - - - - - - - - Jane Powell's Apple Nut Cake Preheat oven to 350 Ingredients 2 cups all-purpose flour 2 cups sugar 2 teaspoons baking soda 1 teaspoon cinnamon 1 cup walnut pieces 16-20 ounces sliced apples (or canned apple pie filling) 2 eggs 1/2 cup vegetable oil 1 1/2 teaspoons vanilla extract 1 teaspoon salt Mix ingredients by hand, or at very low speed in electric mixer. Pour into greased tube pan (see note), and bake for 1 hour. Cool cake before frosting. Frosting 4 ounces cream cheese 1/2 cup confectioner's sugar 2 tablespoons milk Cinnamon (if desired) to taste NOTE: Size of tube pan not specified in the recipe, although a helpful friend on eGullet thought that a 10" tube pan would do fine. Don't know if the restaurant used fresh apples or canned apple pie filling. Given the whopping two cups of sugar called for, I'd probably go for fresh apples, but that's me.
  15. Homemade Cottage Cheese Making cottage cheese couldn't be easier. Just two ingredients and about an hour and a half of your time. 1/2 gallon whole milk 6 tablespoons white vinegar 1/2 teaspoon salt 2 tablespoons heavy cream or sour cream Pour milk into a large, heavy bottomed pan. Heat slowly on medium-high heat to 190°F/88°C stirring occasionally so that the milk doesn’t burn on the bottom of the pot. Remove from heat, pour in vinegar and stir a few times. The milk will immediately start to separate. Cover and let rest for 30 minutes. Meanwhile, line a colander with a clean tea towel. Pour the solids from the pot into the lined colander. Let drain completely. Rinse gently with cold water until the cheese starts to cool. Gather the ends of the cloth tightly and squeeze out the moisture. Turn the cheese out of the cloth into a bowl and use a spoon to break it into small curds. Stir in salt to taste. For creamy cottage cheese, stir in the heavy cream or sour cream 1 tablespoon at a time until it reaches the desired consistency. Check taste and add more salt if needed. Chill for at least 1 hour then stir before serving. Use within five days. Note: I used 2% milk because that is all that I can get. It works just fine. I get about 2 cups of cottage cheese. The yield will be a bit more with whole milk.
  16. This is my recipe for Frikadellen - my mom does them differently, as did my grandma. But they are pretty good and are what my family likes to eat. It is worthwhile to note that this version is meant to be eaten cold. It is also good when eaten warm, but I would aim for a slightly denser mouthfeel (and thus reduce the amount of egg and probably add milk). I aim for 2% salt in the mixture. To add complexity to the salty taste, I vary the salt source. Table salt, bouillon powder, fish sauce can be used interchangeably, so no need for following below mix exactly (I am a bit OCD about this). Frikadellen have a faint, yet complex background taste. You can use a pinch of the mix I suggested in my Köttbullar recipe, or curry powder, a mixture of paprika, pepper and dried herbs … Feel free to experiment. Ingredients: 500 g of minced meat, not too lean. I like to use half beef, half pork. Pure pork is great too. 2 eggs 40 g of bread crumbs (Panko is ok, too) 30 g of fried onion (the IKEA type) 13 g of salt (for example compromised of 7 g of table salt, 6 g of bouillon powder (66% salt) and 8 g fish sauce (25% salt)) 1 garlic clove, grated or dried garlic to taste maybe a teaspoon of “background spice mix”, as described above. If you don’t want to experiment, use 1/3 paprika, 1/3 black pepper and 1/3 parsley. Method: Mix all the ingredients throughly - it will feel too soft initially, but will firm up after some time. Let stand for about 30 min or refrigerate until ready to cook. Form patties of about 50 g each. Either fry gently in batches (ideally in clarified butter) until done or cook in a convection oven at 225 oC for about 12 min. It should be nicely browned. To be enjoyed with … anything you like. Mustard, ketchup, in a sandwhich - the world is your oyster. And a beer. Better lots of beers. And also after a lot of beers 🤗
  17. Not quite IKEA‘s, but the version the little one (and me) like best. There are usually no mushrooms in the sauce, but I like to include them. Serve with boiled potatoes or buttery mash, veggies of your choice (think root vegetables) and lingonberry jam: Ingredients: 600 g of mixed minced meat. I like 50% beef and 50% fatty pork, but really - you can use anything. 1 egg ~ 80 g of freshly made breadcrumbs 14 g salt 1 grated garlic clove 3 g of this mixture: equal parts of black pepper, nutmeg (or mace), dried ginger and allspice. If you don’t want to go all the way: just pepper & nutmeg will do fine. 40 g butter 40 g flour 200 g thickly sliced mushrooms 1/2 teaspoon mustard* 1 teaspoon soy sauce* 400 ml beef stock 150 ml creme fraiche (or cream plus some lemon juice) dash of Worcestershire sauce (optional) salt to taste Method: Mix all the ingredients for the meatballs and set aside for 30 min. Form into balls (between walnut and goofball size), put on a baking sheet and bale at 220 oC convection for about 15 min, or until browned nd cooked through. In the meantime melt the butter, brown the mushrooms and add the flour to make a light roux. Stir in stock, mustard, soy sauce and bring to a light simmer. Add creme fraiche, most of the meat balls (reserve two or three as a cooks treat) and cook for about 5 min more. Check seasonings and serve … —- * this is a fairly mild sauce. You can double these two ingredients to get bit more oomph.
  18. Donairs In the early 70's, a Greek restaurateur in the city of Halifax, Nova Scotia introduced the Donair. Within a few short years, virtually all pizzerias had added their version of the dish to their menus. Not to be confused with gyros, the Donair has a vastly different flavor. Originally the dish was made with ground lamb, but this proved too costly and ground beef was later substituted. Technically, this resulted in an aberration of sorts, as the final product was not what the originator had intended. What resulted, however, is the legendary East Coast Donair. 1 pound ground beef 1 teaspoon ground black pepper 1 teaspoon onion powder 1 teaspoon garlic powder 1 teaspoon salt 1 teaspoon paprika 2 teaspoons cayenne pepper 1 teaspoon dried oregano 1 (12 ounce) can evaporated milk 1/2 cup white sugar 1/4 cup white vinegar, or to taste 6 large pita rounds Chopped tomato Chopped onion In a bowl, thoroughly mix together the ground beef, black pepper, onion powder, garlic powder, salt, paprika, cayenne pepper, and oregano. Pack the spiced meat into a thick loaf shape, cover, and let rest in the refrigerator overnight. Preheat oven to 350 degrees F (175 degrees C) Place the meat loaf onto a baking sheet, and bake for 1 hour, flipping the loaf over halfway through cooking. Allow the meat loaf to cool so it holds together for slicing. Mix together the evaporated milk and white sugar in a bowl, stirring until the sugar is dissolved, and then add the vinegar by teaspoons, mixing together after each addition, to taste. Refrigerate the sauce until serving. Slice the meat loaf into 1/4-inch thick slices, and brown the slices in a skillet over medium heat until both sides are brown and crisp, about 5 minutes per side. Sprinkle the pita bread rounds with a little water, and press each onto a heated skillet to warm up. To serve, place several slices of meat into a warmed pita bread, and spoon about 2 tablespoons of sauce over the meat. Add tomatoes & onions. Roll the pita bread into a cone shape, wrap in aluminum foil to keep the sauce from dripping out, and serve. Flouncey Lynn, May 2020 What are you cooking
  19. I titled this post this way because I've never been to Sichuan, nor do I have a Sichuan cookbook, but I've read/seen enough on the internet from people in Sichuan and a lot of them seem to have most things in common... but whatever you call it, it's really tasty! I like to use mahi mahi but you can really use any firm fleshed not too oily of a fish. The quantities below are for 2 people, served with white rice. 12 oz fish, cut into 1/2" thick slices 1/2 and 1/2 rice flour and either cornstarch or potato starch fry oil - I typically use peanut oil but any high heat oil would work well 1 package mushrooms - I like a shimeji or maitake stir fry oil - I use rice bran oil, but any high temp neutral oil is good Aromatics: 2" ginger, peeled and cut 1/2 into sticks and 1/2 into small dice 4-5 cloves garlic, smashed and chopped 3 Sichuan pickled chillis about a small handful of dou chi (fermented black beans), chopped 1T Pixian doubanjiang 5 stalks celery, cut into 1/4" thick slices on bias 10 chinese chives (garlic chives) cut into 1" long pieces *you can also use some leeks - they would go in at the same time as the celery and chives 1-2T sichuan knifed chilli - I actually stopped using the knifed chilli since my wife finds it makes things a bit too spicy, so I leave the dried chillis whole: 3 dried heaven facing chillis 1-1/2t sichuan peppercorns, ground (you can use more, but I'm very sensitive to it so I don't use that much) 2 t light soy sauce 1/2 to 3/4C chicken stock 1-1/2t sugar (add more or less to taste when almost finished) 1/2t salt 1/2t MSG Method: Add about 3/4 to an inch of fry oil to the wok and put on medium high heat. It's hot enough to fry when a wood/bamboo chopstick bubbles when put in the oil While the oil is heating, dredge the fish slices in the flour mixture, shake off the excess, then fry until browned - maybe 30s to a minute? Remove and let drain on some paper towels Remove the fry oil and clean the wok Stir fry the mushrooms in about 1T stir fry oil until browned, remove from the wok and reserve Clean the wok if necessary (it shouldn't be) If not using the premade knifed chilli, add a couple tablespoons stir fry oil with the dried chilli and ground sichuan peppercorns and fry until fragrant and the peppers darken a bit Add the aromatics and stir fry until the red oil comes out If using the premade knifed chilli, add about 1-2T knifed chilli Add celery/chives/leeks and stir fry for a minute or so Sprinkle light soy sauce around the wok, stir around a bit then add chicken stock and seasoning, mix through, then add reserved mushrooms and fried fish Stir around for a few minutes until the liquid has reduced a bit and the flavors come together. Taste and adjust seasoning.
  20. I make white sauce as a starting point for quite a few different dishes. I have always done it "by ear". Flour, Butter, Milk (or liquid). Probably as most do I sort of know how much of each and then I sort of trial and error to get the right consistency I need. For fairly plain sauce I add nutmeg. It takes away any blandness I sometimes get particularly if I am not adding salt to the finished dish. Method I now use is to heat the butter and stir in the flour to make the roux. Then I take it off the heat allow to cool and then heat the liquid in the microwave then add to the roux stirring with an egg whisk When dissolved and smooth, return to the heat and still using the whisk bring it to the boil (or close to it depending what I am going to use it for). Does anyone have any hard and fast rules as to the ratios. The net has a number of different (obviously copied from one another). 1 Tablespoon Butter(or Margarine) 1 Tablespoon of flour 1 cup milk or 1 Tablespoon Butter 1 Tablespoon flour 1/4 cup of milk (this is going to end up as a single great glop) or 3 Tablespoons Butter 3 Tablespoons flour 2 Cups of milk There are a few other and some with what I think are truly bizarre additions. I suspect I come close to the first one, though I never measure anything, and I think i end up using more milk. Variations are I use cream/milk , milk/white wine (usually for seafood and tarragon) I have made it with beef stock but I am not sure it is classed as a "white sauce" What say you is there a magic ratio?
  21. What's the best way to coat pieces of cheese with breadcrumbs. Hard cheeses as well as Brie, and does the rind on rinded cheeses need to be left on? I might have to coat them the day before.
  22. It's a bit involved, but I think it's worth it. You also end up with a lot of sauce that can be frozen. I don't think that it tastes like meaty Bolognaise sauce - but it hits the same spot. Sauce for 800-900g pasta (dry weight). I really suggest a hearty pasta shape, preferably fresh. 2-3 tbsp butter, or oil if vegan 120 g (lightly) toasted walnuts soaked and washed, then chopped quite finely 2 medium carrots, very finely chopped (250g) 1 medium onion, finely diced (150g) 5 celery stalks, finely diced (100g sans leaves) 50g tomato passata 700g mushrooms, finely chopped (portabella, button, champignon - all are the same) 2/3 cup dry wine, not acidic 6 tomatoes, crushed (fresh or canned, I don't bother with peeling) apx 1.5 cups milk (or a vegan milk sub of your choice) 5 garlic cloves, minced 7 bay leaves apx 10 sage leaves, finely chopped 1 tsp oregano chili to taste 5 tsp nutritional yeast (it's a must here, IMO it's a really useful ingredient, even in non-vegan/vegetarian cooking) Salt to taste A handful of chopped basil (25g) A handful of chopped parsley (25g) Plenty of pepper A generous grating of nutmeg Parmesan for serving --- - Soak the walnuts in water and wash well. - Cook the carrot in the butter and a bit of water until starting to soften. - Add the onion and cook for 7 minutes or so. - Add the celery and cook until the vegetables are all quite soft, but not yet browned. - Add the tomato passata and cook until slightly dried out. - Add the mushrooms and cook until their liquid is evaporated and they are getting some color. - Add wine and cook until all of the alcohol is evaporated. - Add milk, crushed tomatoes, garlic, bay leaves, sage, oregano, chili, yeast, salt. - Cover and cook for 30 minutes or so. - Taste and adjust. - Remove from heat. - Add herbs, pepper and nutmeg. - Cook pasta, mix well with an appropriate amount of sauce. - Serve with Parmesan cheese.
  23. I posted this on YouTube the other day and thought I'd post it here. Personally, when I make them for me I only use Erythritol (a sugar substitute) but depending on the friend sugar or a blend of the two. Unlike other zucchini brownies, these don't use egg white, so they're not cake-y, but dense and fudgy. Oh, and because I use whey protein, they're higher in protein and good for post-workout bite. Ingredients 300 -400 grams zucchini 1/4 teaspoon salt 1 cup sugar or sugar substitute 1/2 cup cocoa 1-2 tablespoons flavoring (brandy, rum, vanilla, etc) 2 shots of espresso (or instant, 60ml/2oz) 2 egg yolks 1/2 cup flour 1/2 cup oatmeal 1 cup whey protein (or milk powder) 1 teaspoon cinnamon (optional, but adds nice flavor) 1. Mince the zucchini in the food processor with the salt. 2. Add the sugar or sugar substitute and process until the sugar is dissolved. 3. Bloom your cocoa: In a separate bowl, combine the cocoa with HOT espresso and your flavorings (including cinnamon). Stir until mostly dissolved. 4. To the food processor add the cocoa mixture and two egg yolks and blend together. 5. Add the whey protein or milk powder to the mixture and blend together. 6. Add the oatmeal and blend. 7. Add the flour and pulse to incorporate (in other words, try not to over mix). 8. Pour into a brownie pan and bake for 20-30 minutes at 180C/350F
  24. Hi, would potatoes dauphinoise, broccoli and peas go with toad-in-the-hole, followed by queen of puddings?
  25. 150 grams soft brown sugar 150 ml white wine vinegar 3-4 mangoes I star anise 2 cloves garlic, chopped ½ red onion 1 thumb ginger 1 red chili 1 teaspoon black mustard seeds salt and pepper to taste Dissolve sugar in vinegar then add everything else. Simmer for 25-30 minutes. Cool. Keeps in the fridge for months. Excellent with cheese or ham. Or both. Also with poultry. Duck and asparagus with spicy mango relish and rice.
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