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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.
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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 🤗
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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.
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This is my take on Kharcho. It might not help you to win over you Georgian mother-in-law, but it is very tasty and reheats well. Plus my little one likes it a lot … Ingredients: ~400 g of minced lamb (or beef). 1 medium onion, chopped 1 spear of celery (can use more if you like), chopped ~1 L of lamb stock (or beef) some oil 1 450 g can of chopped tomatoes salt (to taste) 1 tsp ground coriander 1 tsp smoked paprika (pimenton de la vera) 80 g walnuts 2 cloves of garlic 50 g long grain rice, washed - can use more to make the soup more stew-like 1 tbsp tamarind puree (or more) - sour plum puree is traditional, but any source of fruity sourness works from my point of view. Tamarind is great, but lime juice could be substituted. chopped cilantro (chopped dill, chopped parsley - optional) - Dill works magic here ! Method: Heat oil in a large pot. Add minced meat and brown slightly. Add chopped onion & celery, sweat aromatics for some minutes. Add tomatoes & stock, add some salt and simmer for maybe 15 min … In the meantime, grind walnuts, garlic, spices to a more or less fine paste. I preroast whole coriander seed, crush them in a mortar, add garlic, crush, add walnuts, crush and finally add paprika. You can add a bit chili here if you like as well. Add washed rice. Simmer for about 20 min until rice is tender. Add walnut paste, simmer for 5 more min. Check and adjust salt level. Take off the heat. Add herbs and tamarind paste. Let steep for about 10 min, then check final seasoning and serve garnished with some herbs. Reheats pretty well and is best enjoyed with some flatbread.
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If you'd like to see the video, click this link to go to YouTube. This is called Ochatuke in Japanese. It literally means to pour tea over rice, but it is so much more. The idea is that you layer the flavors you want with the tea you have and I made a video tutorial about it -- there is no one recipe for it, ochazuke is working with what you have and what you know of flavors. For example, Ume Ochazuke is 1/2 cooked white rice 1 teaspoon toasted sesame seed (for fragrance) 1 umeboshi (pickled plum) for sweetness/sourness/saltiness 1 tablespoon green scallion for flavor top that bowl off with green tea and salt and you have a simple lunch done in just a couple of minutes. Another version is 1/2 cup brown rice cooked with mushroom stock 1/4 -1/2 cup slice shiitake mushrooms (whatever cooked mushrooms will work) a pinch of wasabi for bite a crumble of rice cracker for texture and salt top that bowl off with green tea or hojicha (roasted green tea) and you're off. The idea in making the video and posting about it here is to make people re-think what soup is and what they can do with tea and leftovers. Ochazuke is under appreciated outside Japan. It's quick, flexible, and healthy.
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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
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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.
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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?
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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.
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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.
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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
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Hi, would potatoes dauphinoise, broccoli and peas go with toad-in-the-hole, followed by queen of puddings?
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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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A bread of Cyprus/Greece/Turkish origin. Dough: Make 1-4 days ahead - 25g sugar - 4g instant dried yeast - 100g yogurt or buttermilk - 140g water - apx. 15g olive oil - 9g salt - 450g AP fluor - Mix all but the flour. - Mix in the flour. - Knead, rest and repeat until a smooth strong dough forms. - Cover and rest for a night and up to 4. Fillings: - 230g of a mixture of coarsely chopped salty cheeses - Feta, halloumi, kashkaval, sirene. You can also throw in mozzarella. - 1-2 scallions, chopped (optional) - A handful of chopped mint (optional) - A handful of chopped herbs: oregano, thyme, marjoram, etc. - Apx 8 garlic cloves, halved (optional) - A small handful of olives, coarsely chopped (optional. I used Tassos, but most types will work) - Filling 1: 100g roasted peppers, coarsely chopped (or instead, use double the next filling) - Filling 2: 1 large onion and one leek, chopped and sauteed soft (or instead, use another 100g roasted peppers) Also: - a 22cm spring form pan - 1/2 tsp of silan (or honey) mixed with 2 tsp water and a pinch of salt - 25g toasted sesame - 1-1.5 tsp nigella seeds (optional) Method: - Mix nigella and sesame. - Grease the pan well and sprinkle some sesame and nigella. --- - Flatten (with your hands) the dough on a lightly dusted surface. - Cover and let rest 15 minutes. --- - Roll the dough into a rectangle, dusting as needed. - Scatter the peppers on one half. Scatter the onion and leek on the other. - Scatter the cheeses and herbs evenly. - Cut into 7 stripes, so that each contains either peppers or onion-leek (it's fine if some get mixed). - Roll each stripe into a spiral. --- - Brush/dip a spiral in the silan (or honey) mixture. Scatter/dip in the sesame. - Place in the pan, and repeat. You should have one in the middle, surrounded by the rest. - Cover with remaining silan and sesame. --- - Bake in a preheated oven at 200dc, for ~40-50 minutes until browned. - Release from the pan. Let cool for ~20 minutes (or more). - To serve, bake again for ~10-15 minutes until hot and crisp (or more if needed, e.g. if it was cooled for longer).
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Spicy Mango Relish Ingredients 150g soft brown sugar 150 ml white wine vinegar 1 star anise 1/2 a red onion, chopped 2 cloves garlic, chopped 1 thumb of ginger, chopped 1 or 2 red chillies, chopped 3-4 mangoes, chopped 1 tsp black mustard seeds salt and pepper Dissolve sugar in vinegar and add everything. Simmer for 25-30 minutes, stirring regularly. Cool and keep in fridge. It keeps for months. Eat with chicken, cheese, curries, scotch eggs - pretty much anything.
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Stromboli 8 servings I usually make one of these every weekend. It's great to have on hand for snacking and it never needs to get boring because you can change the filling to anything you want or anything that you have on hand. Dough Approximately 1 cup warm water 1 tablespoon granulated sugar 2 1/2 teaspoons active dry yeast 2 1/2 cups all-purpose flour 3/4 teaspoon salt Filling 1/2 cup pizza sauce 1/2 pound sliced Italian cold cuts or pepperoni 1 to 1 1/2 cup shredded mozzarella cheese Topping 1 egg beaten In bowl of stand mixer whisk together flour, salt, sugar and yeast . Add the warm water and with dough hook mix on medium speed just until dough comes together. Add only enough water to have a soft but not sticky dough. If the dough is too soft the filling will break through as it bakes. Turn the mixer down to kneading speed and knead for 5 minutes. Let rest, in the bowl, for 10 minutes and then knead again for five minutes longer. Shape into a ball on the counter and cover with a bowl. (Do not place in an oiled bowl) Let rise for 45 minutes. Turn dough out onto lightly floured cutting board or counter and roll out into a large rectangle. Approximately 14 in by 11 in. Spread pizza sauce lightly and evenly over dough until about 2" away from edges. Top with sliced cold cuts or pepperoni and then sprinkle with cheese. Brush the edges of each of the short ends and fold over the filling. Brush one long side with beaten egg and starting on the opposite side roll up cinnamon roll style being careful to seal bottom edge. Transfer to a baking sheet lined with greased parchment paper or foil with the sealed edge at the bottom. Cut small slits at even intervals on the top being careful to cut almost to the bottom but not through. Cover with a thin moist towel and let rise for about 30 minutes. Preheat oven to 350o. Brush with beaten egg. Bake in oven for 20 to 25 minutes until golden. Serve hot with extra pizza sauce if desired Note: the amounts on the filling ingredients are optional. I usually have two layers of thin sliced meat. I then cover it with shredded cheese. My favorites are mozzarella and Parmesan but I also use asiago, gorgonzola, and provolone if I have them on hand. For the pizza sauce, I spread it very thinly on the dough and then drizzle a little on top of the cheese. Sometimes I sprinkle Italian seasoning over the cheese. It helps to press everything down before you start to roll it up.
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For a 25cm (10") round pan. 300g AP flour 145g water 5g salt 6g vinegar 2 tsp (8g) oil Apx 20-30g butter or apx 25g olive oil (or more as needed) - mixed with apx 20g water Knead the dough until smooth. Let it rest for an hour or so (covered). Prepare a 25cm (10") round pan and grease it. Divide the dough into two. Roll each piece as thin as possible. If it is sticky, brush it with some fat. It's ok if it's thicker on the edges. Place a sheet over the pan, and push it towards the edges. Cut the edges of, leaving enough overhang to cover the pie back up (i.e. it should go over 12-13 cm in every direction). Brush with fat, including the overhang. Repeat with the second sheet. With the cut-off dough, form two balls and roll again into two sheets, as thin as possible. Place one sheet in the pan. Put in the filling. Place the second small sheet on top. Brush with fat. Fold over the overhang to close up the pie. Brush with remaining fat, or more if needed. - Bake at 200dC for 10 minutes. Cut the pie into slices or squares. Once fully baked, the dough is hard to cut. Bake for 30 minutes until deep golden. You can now leave the pie until ready to serve, you can also freeze it or chill overnight. For serving bake another 20-30 minutes, until deep golden-brown and crisp.
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Not very much like a regular cheesecake in texture - this one is more custardy and creamy. It's the easiest cheesecake I ever made. Amount for a 6" wide cake pan. For an 8" pan, double the ingredients. 300g cream cheese 110g sugar 2 large eggs 150g full fat cream (I think it could also work with sour cream or mascarpone if you'd like a tart cheesecake) 2 tsp vanilla extract 1/4 tsp salt some grated nutmeg apx 1/3 tsp fine orange zest 30g flour Most recipes suggest that you line the cake with a parchment paper, so that it covers the sides as well and ends above the pan, this allowes for easy removal of the cake. I opted to use a spring-form pan, brushed with butter, but this requires that your pan is stick and leak proof! Heat oven to 220C, no water bath needed. In a wide bowl, beat sugar and cream cheese. Add eggs and mix well. Mix in the cream, vanilla, salt, nutmeg and orange zest. Sift in the flower while gently folding, until evenly distributed. Pour into the pan. Bake for 35-45 minutes, the cake needs to rise and become very dark (some say black, but I find it to be too much). Avoid over baking, so that the center stays custardy. If you'd like, you can under bake so that it turns out creamy. Remove from the oven and let chill completely before removing from the pan.. Refrigerate to cool. It's best serve slightly below room temperature, so l suggest you let it warm up if refrigerated overnight. Serve with brandy!
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I live in a garlic deprived household because one of my housemates is deathly allergic to all garlic and onions. Sometimes I just want some garlic to munch on and raw garlic is just too much. So I set out to make a garlic snack and this is what I came up with. It is sweet with a little bit of sour, soft without being mushy and very, very garlicky. I can see the remaining syrup as a dip for potstickers or a great inclusion in a stir fry sauce. Candied Garlic 2 heads of garlic, peeled 1 cup water 1/2 cup sugar 2 tablespoons dark soy sauce 1 tablespoon Chinese black rice vinegar 15 G ginger, sliced thinly 1 star anise Peel the garlic and place in the freezer overnight. Remove the next day and thaw completely. Combine the ingredients for the syrup in a small saucepan and bring to a boil stirring until the sugar dissolves. Reduce the Heat and simmer very slowly for 30 minutes. Add the thawed garlic and continue to simmer for 15 minutes. Let the garlic cool in the syrup and it is ready to eat. Note: I suppose that this could be made with regular rice vinegar but the black vinegar gives it in rich, smoky flavor. I suppose that if I just had the rice vinegar that I would add a drop of smoke flavoring. This is the vinegar that I used.
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Makes 12 muffins that can be served either savory or sweet. See also cornmeal biscuits recipe. 175g cornmeal 20g butter 135g AP flour 2.5 tsp baking powder 1/4 tsp baking soda 2 tsp salt 200ml sour cream 35g sugar 1 large egg 90ml whole fat milk apx 250g corn kernels - fresh is best, I sometimes used kernels from grilled corn. Frozen and even canned corn also works great. Optional addition: - Up to 1/2 tsp black pepper (I never skip the pepper) - Chopped chilies of any kind - Chopped scallions - Chopped cheddar cheese - Chopped feta (reduce salt from the muffins) - I guess chopped bacon will be really good - Brush a muffin tin tray with butter, or if you have one, use a silicon muffin tray. - Preheat an oven to 220dC. - Mix flours, baking powder, soda, salt. - Melt the butter, I suggest doing so in a large bowl or pot to which the remaining ingredients can be later added. - Mix in the sour cream, egg, sugar, milk, corn kernels and any other optional addition. - Mix dry ingredients into wet ones just until uniform. Avoid over mixing. - Divide batter among 12 muffin cups. - Bake for 15 minutes until set and golden. - Let cool for at least 5 minutes and release from tray. - For serving: bake again, preferably with convection fan, until deep gold and crisp. Apx 5-10 minutes. - Can be served savory with sour cream, cheese or butter; or sweet with butter or sour cream and honey. - Leftovers / planned-overs can be frozen, preferably after the first bake.
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Wet mix: 100g soft butter 280g sugar 2 eggs 250ml cream, full fat 200ml sour cream 60ml milk or coffee or a mixture of the two 1/4 tsp salt Dry mix: 75g good quality cocoa powder 170g flour 1 tsp baking powder 1/2 tsp baking soda Prep: Mix together flour, cocoa, baking soda and baking powder. In a large bowl, whip butter and sugar until fluffy. Add in eggs and whip until smooth. Add in the two creams, milk or coffee, salt. Mix well. Sieve in the flour mixture while gently folding. Pour into a pan, 22-24 cm in diameter. Bake in a preheated oven at 170dC for apx 45-60 minutes. The cake is ready when a skewer leaves with a few moist crumbs. Do not over bake! This cake is very good served warm with ice cream, at room temp, or cold where it becomes fudgey. You can top it with a ganache or whatever you fancy.
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My family loves lasagna but I get tired of making it and sometimes I just don't have any lasagna noodles in the pantry. I make a killer pastitsio and I tried spaghetti pie. But to be truthful, we'd rather just have the spaghetti. So when I came across this recipe the other day, I thought it would be worth trying and it was good. Good enough to share. Beef Vermicelli Cake serves: 4 to 6 3 1/4 oz salted butter 1 onion, chopped 1 lb 2 oz ground beef 28 fl oz bottled pasta sauce 2 tablespoons tomato paste 9 oz vermicelli 1/4 cup all-purpose flour 1 1/4 cups milk 1 1/4 cups grated cheddar cheese Preheat the oven to 350°. Lightly grease a 9 inch round deep spring-form cake pan. Melt a tablespoon of the butter in a large deep frying pan and cook the onion over medium heat for 2 to 3 minutes, or until soft. Add the beef, breaking up any lumps with the back of a spoon, and cook for 4 to 5 minutes, or until browned. Stir in the pasta sauce and tomato paste, reduce the heat and simmer for 20 to 25 minutes. Season well. Cook the pasta in a large saucepan of rapidly boiling salted water until al dente. Drain well. Meanwhile, melt the remaining butter in a saucepan over low heat. Stir in the flour and cook for 1 minute, or until pale and foaming. Remove from the heat and gradually stir in the milk. Return to the heat and stir constantly until the sauce boils and thickens. Reduce the heat and simmer for 2 minutes. Season with salt and pepper. Spread half the pasta over the base of the pan , then cover with half the meat sauce. Cover with the remaining pasta, pressing down with the palm of your hand. Spoon on the remaining meat sauce and then pour on the white sauce. Sprinkle the cheese on the top and cook for 20 minutes. Leave to stand for 15 minutes before removing from the pan. Cut into wedges to serve. Quick Pasta Sauce (double the recipe) 8 oz ground beef 1/2 small onion, diced 1 garlic clove, minced 14 oz canned diced tomatoes 1/2 teaspoon ground oregano 1/2 teaspoon dried basil 1 1/2 tablespoons dry vermouth or red wine Salt and pepper to taste Combine ground beef, onion, and garlic in a skillet and saute until no longer pink. Add the remaining ingredients and simmer on low heat until most of the moisture has evaporated. At this point, season with salt and pepper to taste. Since my family loves cheddar cheese I made it just as is and it was a big hit, however I think that I will try it the next time with mozzarella and Parmesan. If you don't have a springform pan, I don't see any reason at all that this can't be made in a casserole dish and served like lasagna.
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Ingredients 4 Strawberry 1 Whole Kiwi 4 tsp Sugar 1 Cup of MilK 3 Mint leaves (Optional) Equipment Blender Measuring Cup Instruction Peel the Kiwi skins of exposing the green part Combine the strawberry, kiwi, sugar and milk in the measuring cup Blend it together in the blender Ontop put 3 Mint leaves as garnishing Enjoy
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Manager's note: This and the subsequent posts were split from https://forums.egullet.org/topic/162768-making-savory-tarts-with-vegetables/. I am wondering why you think that I might confuse these preparations with desserts.