The Recipe Kitchen
/recipes560
-Share recipes you may have crushed, got crushed by, and would like to pursuit. -Formulate new recipes through our community - Happy to help with any questions you may have!
There's some sort of a subconscious connection for me between red market and clafoutis because I made it once again this week 😅
And finally decided to share the recipe:
- cherries - 500 gr
- flour - 125 gr (for best result use regular + almond 1:1)
- sugar - 250 gr
- 5 eggs
- sour cream - 350 gr
- milk - 1 cup
- zest from 1 lemon
- vanilla & almond extract - dash
- a pinch of salt
1. Sprinkle 50 gr of sugar over the cherries, set aside for 30 mins
2. Mix together all the dry ingredients - flour, salt, 200 gr of sugar, lemon zest
3. Beat the eggs until white and add the dry ingredients. Mix in sour cream and milk. Add vanilla & almond extract (optional)
4. Place the cherries into a deep baking dish, pour the batter over them. Bake for 45-60 mins on 180° until set.
And finally decided to share the recipe:
- cherries - 500 gr
- flour - 125 gr (for best result use regular + almond 1:1)
- sugar - 250 gr
- 5 eggs
- sour cream - 350 gr
- milk - 1 cup
- zest from 1 lemon
- vanilla & almond extract - dash
- a pinch of salt
1. Sprinkle 50 gr of sugar over the cherries, set aside for 30 mins
2. Mix together all the dry ingredients - flour, salt, 200 gr of sugar, lemon zest
3. Beat the eggs until white and add the dry ingredients. Mix in sour cream and milk. Add vanilla & almond extract (optional)
4. Place the cherries into a deep baking dish, pour the batter over them. Bake for 45-60 mins on 180° until set.
7992
Anna Morris
@klusya·18:35 15/06/2024
Was debating what kind of dessert should I make today, and I guess I was inspired by the red market, because I definitely wanted to use some red berries 🩸😅
So seeing the first sweet cherries of the season there was only one choice for me - clafoutis, the easiest summer berry pie. Tart cherries work best for it, but sweet ones are fine too 🍒
Thinking about casting a recipe in /recipes later 🤔
So seeing the first sweet cherries of the season there was only one choice for me - clafoutis, the easiest summer berry pie. Tart cherries work best for it, but sweet ones are fine too 🍒
Thinking about casting a recipe in /recipes later 🤔
I think today's dinner was colorful!
By the way, do you like sweet potato rice?
Peel the sweet potato and cut it into cubes.
Sometimes the skin is used, but sometimes it tastes bitter, so I peeled the skin this time.
Put the sweet potatoes in water for a while. (about 10 minutes)
Wash rice and add water according to the quantity of rice.
Add drained sweet potatoes and mix in salt. The amount of salt should be just enough so that when you lick the water, you can taste a little saltiness.
Set rice cooker. Normal cooking is OK.
It is simple but you can feel the sweetness of sweet potatoes!
By the way, do you like sweet potato rice?
Peel the sweet potato and cut it into cubes.
Sometimes the skin is used, but sometimes it tastes bitter, so I peeled the skin this time.
Put the sweet potatoes in water for a while. (about 10 minutes)
Wash rice and add water according to the quantity of rice.
Add drained sweet potatoes and mix in salt. The amount of salt should be just enough so that when you lick the water, you can taste a little saltiness.
Set rice cooker. Normal cooking is OK.
It is simple but you can feel the sweetness of sweet potatoes!
Simple lemonade
A lemonade that you can drink right away when you want to drink without pickling🍋
Boil thinly sliced lemons, enough water to soak a lemon, sugar, honey, and a little salt in a saucepan.
It's a bit similar to how to make jam.
Put 1 lemon and juice in a cup and divide it with carbonated water or water.
The leftover lemonade base is stored in a boiled and disinfected bottle.
A lemonade that you can drink right away when you want to drink without pickling🍋
Boil thinly sliced lemons, enough water to soak a lemon, sugar, honey, and a little salt in a saucepan.
It's a bit similar to how to make jam.
Put 1 lemon and juice in a cup and divide it with carbonated water or water.
The leftover lemonade base is stored in a boiled and disinfected bottle.
Looks delicious healthy and kid friendly, nice one 👍
835134
Alex Brovko
@brovisimo·3 days ago
Chicken cutlets with broccoli 🐔 🥦
Turkey will do instead of chicken. It's also very healthy and low-calorie meat!
You will need: 500 g minced chicken, 200 g broccoli, 2 tbsp bran, 1 tbsp corn flour, 1 onion, 1 egg, spices.
Preparation: Chop the broccoli and onion in a blender, mix with the ground chicken and add all the other ingredients. Form the cutlets, put them on parchment and bake in the oven for half an hour at 190 degrees.
Turkey will do instead of chicken. It's also very healthy and low-calorie meat!
You will need: 500 g minced chicken, 200 g broccoli, 2 tbsp bran, 1 tbsp corn flour, 1 onion, 1 egg, spices.
Preparation: Chop the broccoli and onion in a blender, mix with the ground chicken and add all the other ingredients. Form the cutlets, put them on parchment and bake in the oven for half an hour at 190 degrees.
V exciting
20539
87Bones
@87bones·3 days ago
Heyyyy Nouners!
Firstly thanks to everyone who has taken the time to read the new Nouns Deli relocation proposal and to all that have voted thus far. Please reach out if you have any questions or concerns :)
https://www.nouns.camp/proposals/763
Firstly thanks to everyone who has taken the time to read the new Nouns Deli relocation proposal and to all that have voted thus far. Please reach out if you have any questions or concerns :)
https://www.nouns.camp/proposals/763
Chicken cutlets with broccoli 🐔 🥦
Turkey will do instead of chicken. It's also very healthy and low-calorie meat!
You will need: 500 g minced chicken, 200 g broccoli, 2 tbsp bran, 1 tbsp corn flour, 1 onion, 1 egg, spices.
Preparation: Chop the broccoli and onion in a blender, mix with the ground chicken and add all the other ingredients. Form the cutlets, put them on parchment and bake in the oven for half an hour at 190 degrees.
Turkey will do instead of chicken. It's also very healthy and low-calorie meat!
You will need: 500 g minced chicken, 200 g broccoli, 2 tbsp bran, 1 tbsp corn flour, 1 onion, 1 egg, spices.
Preparation: Chop the broccoli and onion in a blender, mix with the ground chicken and add all the other ingredients. Form the cutlets, put them on parchment and bake in the oven for half an hour at 190 degrees.
Tomorrow is my son's field trip, so I'll cook after the children go to bed...
My lunch box staple is "vegetable pork roll".
I used carrots and Mizuna made by my father-in-law for vegetables. It has scratches and does not sell as a product, but it is a wonderful vegetable.
It is best to use pork belly meat for pork, but I used shredded meat to save money.
The carrots were cut thinly, and I used the stems of mizuna. Roll it with pork, put oil in a frying pan and bake the surface.
I used soy sauce, honey, and sake for seasoning.
When you put it in your lunch box, cut it diagonally, and if you show the cross-section, it will be bright.
My lunch box staple is "vegetable pork roll".
I used carrots and Mizuna made by my father-in-law for vegetables. It has scratches and does not sell as a product, but it is a wonderful vegetable.
It is best to use pork belly meat for pork, but I used shredded meat to save money.
The carrots were cut thinly, and I used the stems of mizuna. Roll it with pork, put oil in a frying pan and bake the surface.
I used soy sauce, honey, and sake for seasoning.
When you put it in your lunch box, cut it diagonally, and if you show the cross-section, it will be bright.
597941
✨🌸nato-san🌸✨
@nato-san·3 days ago
You can enjoy all the delicious taste of crabs in the migratory crab miso soup.
The recipe is also easy.
Wash the crab well to remove the dirt.
Remove the part of the triangle of the crab's belly, which is called "fundoshi" in Japan, and remove the shell.
Remove the fluffy things like the mouth and the gills inside.
Cut the center of the crab and cut it in half.
Put water and crab in a pot, add a little sake, and heat it. I'll take scum cleanly.
When it's cooked, turn off the heat and melt the
I recommend green onions as a seasoning, but this time I put in boiled onion leaves.
The recipe is also easy.
Wash the crab well to remove the dirt.
Remove the part of the triangle of the crab's belly, which is called "fundoshi" in Japan, and remove the shell.
Remove the fluffy things like the mouth and the gills inside.
Cut the center of the crab and cut it in half.
Put water and crab in a pot, add a little sake, and heat it. I'll take scum cleanly.
When it's cooked, turn off the heat and melt the
I recommend green onions as a seasoning, but this time I put in boiled onion leaves.
You can enjoy all the delicious taste of crabs in the migratory crab miso soup.
The recipe is also easy.
Wash the crab well to remove the dirt.
Remove the part of the triangle of the crab's belly, which is called "fundoshi" in Japan, and remove the shell.
Remove the fluffy things like the mouth and the gills inside.
Cut the center of the crab and cut it in half.
Put water and crab in a pot, add a little sake, and heat it. I'll take scum cleanly.
When it's cooked, turn off the heat and melt the
I recommend green onions as a seasoning, but this time I put in boiled onion leaves.
The recipe is also easy.
Wash the crab well to remove the dirt.
Remove the part of the triangle of the crab's belly, which is called "fundoshi" in Japan, and remove the shell.
Remove the fluffy things like the mouth and the gills inside.
Cut the center of the crab and cut it in half.
Put water and crab in a pot, add a little sake, and heat it. I'll take scum cleanly.
When it's cooked, turn off the heat and melt the
I recommend green onions as a seasoning, but this time I put in boiled onion leaves.
discovered this when i was on a savory cinnamon kick 🫦
https://www.saveur.com/article/Recipes/Roman-Oxtail-Stew-Coda-alla-Vaccinara/
https://www.saveur.com/article/Recipes/Roman-Oxtail-Stew-Coda-alla-Vaccinara/
461719
highplains.base.eth 🎩✨🔴
@highplains66·5 days ago
I gotta try oxtail. I looooove braising!!!
Roman Oxtail Stew (Coda alla Vaccinara)
After braising, these oxtails yield tender meat and a rich stew.
www.saveur.com
baking day and cheese bread is coming soon
if you need a recipe it’s in a a cast below 👇
https://warpcast.com/ramina13/0x7532c883
if you need a recipe it’s in a a cast below 👇
https://warpcast.com/ramina13/0x7532c883
415400
Marina Ya
@ramina13·01:42 26/02/2025
Milk - 175 ml
olive oil - 50 ml
salt 1 teaspoon
1 large egg
grated cheese (i prefer parmesan) - 100 g
tapioca starch - 175 g (per glass equals 200 g of flour)
Mix all the products in one bowl, mix a little with a spoon so that the starch does not crumble, then beat everything with a blender for 1 minutes.
Pour the dough into the cells of the mold, bake for 20-24 minutes at 180 degrees
olive oil - 50 ml
salt 1 teaspoon
1 large egg
grated cheese (i prefer parmesan) - 100 g
tapioca starch - 175 g (per glass equals 200 g of flour)
Mix all the products in one bowl, mix a little with a spoon so that the starch does not crumble, then beat everything with a blender for 1 minutes.
Pour the dough into the cells of the mold, bake for 20-24 minutes at 180 degrees
For lemon 🍋lovers
Main
https://youtu.be/I2MfxX0N7dQ?feature=shared
Dessert
https://www.lecoconutblog.com/2009/08/tarte-aux-amandes-et-au-citron/
Main
https://youtu.be/I2MfxX0N7dQ?feature=shared
Dessert
https://www.lecoconutblog.com/2009/08/tarte-aux-amandes-et-au-citron/
- YouTube
Enjoy the videos and music you love, upload original content, and share it all with friends, family, and the world on YouTube.
youtu.be
TARTE aux AMANDES et au CITRON - Le Coconut Blog - Levain | Fermentation | Fait-maison
Réalisez facilement cette tarte aux amandes et au citron Une délicieuse alliance avec cette petite tarte aux amandes et au citron, bonne à croquer et fondante à souhait ! Tout est dans le détail … De l’amande « dehors et dedans », un zeste de citron, une odeur délicieuse pendant la cuisson, une croûte craquante, bien cuite qui laisse la place à une garniture crémeuse et pleine. Un délice. TARTE aux AMANDES et au CITRON1 hr, 15 Temps de préparation 30 minTemps de cuisson 1 hr, 45 Temps total de la recette Save Recipe Print Recipe Ingrédientspour la pâte sucrée :- 230 g de farine,- 1 oeuf,- 50 g de poudre d'amande,- 50 g de sucre glace,- 170 g de beurre.pour la garniture :- 3 oeufs,- 130 g de poudre d'amande,- 100 g de sucre,- le jus d'un citron,- 50 g de beurre fondu.PréparationPréparer la pâte sucrée : Dans le robot, mettre la farine, l'amande en poudre, le sucre glace et commencer à faire tourner. Ajouter ensuite l'oeuf et le beurre en morceaux. Laisser tourner juste le temps de ramasser en boule (au besoin, mais je dis vraiment au besoin, ajouter une lichette d'eau fraîche). Ne pas travailler la pâte.Foncer le moule […]
www.lecoconutblog.com
589396
Nouns Gluten Free
@nounsglutenfree·04:56 12/01/2025
Friends, I am sharing with you a video recipe (it's my first time) for gluten-free bread. If you know someone who might find it useful, please share it. It is made with a lot of dedication and love.
We got a pro in the house!!!
How did you learn?!
How did you learn?!
1606
Sam (crazy candle person) ✦
@samantha·6 days ago
I just bought two whole raw chickens on sale. I’ve never disassembled a whole chicken before.
I feel accomplished that I learned something, and I really got exponential value for my dollar. 15 meals for $18.
I may buy another one just so I can practice disassembling it..
I feel accomplished that I learned something, and I really got exponential value for my dollar. 15 meals for $18.
I may buy another one just so I can practice disassembling it..
Onigiri I made for my friend!
The brown part is tonkatsu sauce, ham mouth, cheese and seaweed eyes.
Just cut it and decorate it😆
The brown part is tonkatsu sauce, ham mouth, cheese and seaweed eyes.
Just cut it and decorate it😆
wowow
597941
✨🌸nato-san🌸✨
@nato-san·08:57 06/03/2025
Thanks for the quote!
I love to make and eat gyoza!
I've made some unusual ones!
Do you make gyoza too?
I love to make and eat gyoza!
I've made some unusual ones!
Do you make gyoza too?
🍝🔥🙌
20270
erica
@erica·15:20 06/03/2025
fettuccine and farfalle, rolled to 1mm
65% semolina flour, 45% grade 00 AP flour, eggs, beets
I did the lazy way of folding farfalle with just a middle pinch and the bows collapsed while boiling - do it the proper way if you want them to hold the bow shape
65% semolina flour, 45% grade 00 AP flour, eggs, beets
I did the lazy way of folding farfalle with just a middle pinch and the bows collapsed while boiling - do it the proper way if you want them to hold the bow shape
🥟 🔥🔥
597941
✨🌸nato-san🌸✨
@nato-san·12:20 05/03/2025
Gyoza day‼️
My dumplings use ground beef and pork.
The ingredients are minced meat, cabbage, leeks, and ginger.
I don't use garlic.
The skin is commercially available, but I prefer something that feels a little salty.
The wrapping method is not folded in half, but wrapped from 4 directions. The bean paste is less than folded in half, but you can feel the gravy more.
I've tried various ways to wrap it, but the whole family says it's delicious.
Because it uses ground meat, it is eaten with light ponzu vinegar.
My dumplings use ground beef and pork.
The ingredients are minced meat, cabbage, leeks, and ginger.
I don't use garlic.
The skin is commercially available, but I prefer something that feels a little salty.
The wrapping method is not folded in half, but wrapped from 4 directions. The bean paste is less than folded in half, but you can feel the gravy more.
I've tried various ways to wrap it, but the whole family says it's delicious.
Because it uses ground meat, it is eaten with light ponzu vinegar.
Gyoza day‼️
My dumplings use ground beef and pork.
The ingredients are minced meat, cabbage, leeks, and ginger.
I don't use garlic.
The skin is commercially available, but I prefer something that feels a little salty.
The wrapping method is not folded in half, but wrapped from 4 directions. The bean paste is less than folded in half, but you can feel the gravy more.
I've tried various ways to wrap it, but the whole family says it's delicious.
Because it uses ground meat, it is eaten with light ponzu vinegar.
My dumplings use ground beef and pork.
The ingredients are minced meat, cabbage, leeks, and ginger.
I don't use garlic.
The skin is commercially available, but I prefer something that feels a little salty.
The wrapping method is not folded in half, but wrapped from 4 directions. The bean paste is less than folded in half, but you can feel the gravy more.
I've tried various ways to wrap it, but the whole family says it's delicious.
Because it uses ground meat, it is eaten with light ponzu vinegar.
Take the fish, put it in the net and dry it overnight. And bake. That's all, but the umami is condensed and delicious.
( I forgot to take a picture this time, so the hanging photo was taken before.)
( I forgot to take a picture this time, so the hanging photo was taken before.)
Zucchini in sour cream
It can easily replace potatoes, pasta, porridges and other familiar side dishes.
You will need: 700 g of zucchini, 200 g of sour cream, spices.
Preparation: Cut the zucchini into cubes, fry for 5-7 minutes until golden brown and season. Pour in the sour cream and simmer all together under the lid for another 5-7 minutes on low heat.
It can easily replace potatoes, pasta, porridges and other familiar side dishes.
You will need: 700 g of zucchini, 200 g of sour cream, spices.
Preparation: Cut the zucchini into cubes, fry for 5-7 minutes until golden brown and season. Pour in the sour cream and simmer all together under the lid for another 5-7 minutes on low heat.
Today is the last day of the Carnival week. that's why I'm sharing my recipe for thin pancakes.
I discovered pancake flour a long time ago and use only it, and add all the ingredients by eye.
mix a liter of warm milk, two or three eggs, a tablespoon of vegetable oil and flour. add the flour to the consistency of thick sour cream. fry on both sides in a well-heated frying pan with low sides.
I discovered pancake flour a long time ago and use only it, and add all the ingredients by eye.
mix a liter of warm milk, two or three eggs, a tablespoon of vegetable oil and flour. add the flour to the consistency of thick sour cream. fry on both sides in a well-heated frying pan with low sides.
Just a cat mom over here, making frozen pumpkin treats for my girl! Kami hopped on my shoulders, meowing in my ear the entire time (and yes, she got some at the end).
These are super easy to make for your pets, yourself, or even your kids!
Pet version: Grab canned 100% organic pumpkin, scoop into small portions on parchment paper, freeze, then transfer to a container—voilà, easy pumpkin treats! You can also bake them for a dried, chewy texture.
Human version: Add spices like cinnamon, nutmeg, or hazelnut for a pumpkin pie vibe.
Simple, healthy, and Kami-approved!
These are super easy to make for your pets, yourself, or even your kids!
Pet version: Grab canned 100% organic pumpkin, scoop into small portions on parchment paper, freeze, then transfer to a container—voilà, easy pumpkin treats! You can also bake them for a dried, chewy texture.
Human version: Add spices like cinnamon, nutmeg, or hazelnut for a pumpkin pie vibe.
Simple, healthy, and Kami-approved!
what is the best recipe using suvide that you can recommend?
Share it in the comments👇
Share it in the comments👇
my favorite quick breakfast recipe:
toasted bun
cream cheese or shrimp paste
salted salmon
sprinkle with pumpkin seeds
lettuce leaf
toasted bun
cream cheese or shrimp paste
salted salmon
sprinkle with pumpkin seeds
lettuce leaf
If you have the NYT Cooking app, I made this two nights ago, and it was excellent.
https://cooking.nytimes.com/recipes/1025982-pasta-al-sugo-finto-vegetable-ragu?smid=ck-recipe-iOS-share
https://cooking.nytimes.com/recipes/1025982-pasta-al-sugo-finto-vegetable-ragu?smid=ck-recipe-iOS-share
Fell in love with monograno felicetti after discovering that I should be following recipes from italia squisita
https://youtu.be/c86H7KTxTzo?si=bOARlkXRawKciL6F
https://youtu.be/c86H7KTxTzo?si=bOARlkXRawKciL6F
Friends, I am sharing with you a video recipe (it's my first time) for gluten-free bread. If you know someone who might find it useful, please share it. It is made with a lot of dedication and love.
Reheating leftovers today: Samgyetang, Korean ginseng chicken soup! The ginseng root does such a lovely job of cutting through the chicken’s oils and fats—it’s honestly the only chicken dish I truly love.
My all-time favorite version of samgyetang is served in a two-story traditional restaurant tucked into the back alleys of a famous street market. They boil an entire chicken in a giant pot built into your table (bigger than any hot pot!) and add steamed rice cakes from the market. The boiling transforms the rice cakes into this incredible texture you just can’t replicate at home.
I dream of making this from scratch one day, but the stock alone takes an insane amount of dedication—and, let’s be honest, I’ll probably never match my favorite restaurant’s version! 😂
My all-time favorite version of samgyetang is served in a two-story traditional restaurant tucked into the back alleys of a famous street market. They boil an entire chicken in a giant pot built into your table (bigger than any hot pot!) and add steamed rice cakes from the market. The boiling transforms the rice cakes into this incredible texture you just can’t replicate at home.
I dream of making this from scratch one day, but the stock alone takes an insane amount of dedication—and, let’s be honest, I’ll probably never match my favorite restaurant’s version! 😂
Roasted Greek Lemon Potatoes
🔥🇬🇷 🍋🥔
3 Large baker’s potatoes (peeled & wedged)
Mix together:
1 cup extra virgin olive oil
1/2 cup lemon juice
1/2 cup water
1 tsp paprika
1/2 tbsp chicken bouillon base
1/8 tsp garlic paste
1 tbsp oregano
Generous salt & pepper
• Bake in casserole dish
• 375° x 2 hrs
• Make sure there is enough sauce mixture to cover the bottom half of the potatoes
• Cover in tin foil for first hour
• Remove foil and stir potatoes after 1 hr. Put back in oven second hr.
• Allow to cool a few minutes and serve with tzatziki.
🔥🇬🇷 🍋🥔
3 Large baker’s potatoes (peeled & wedged)
Mix together:
1 cup extra virgin olive oil
1/2 cup lemon juice
1/2 cup water
1 tsp paprika
1/2 tbsp chicken bouillon base
1/8 tsp garlic paste
1 tbsp oregano
Generous salt & pepper
• Bake in casserole dish
• 375° x 2 hrs
• Make sure there is enough sauce mixture to cover the bottom half of the potatoes
• Cover in tin foil for first hour
• Remove foil and stir potatoes after 1 hr. Put back in oven second hr.
• Allow to cool a few minutes and serve with tzatziki.
I've been thinking this over and would love some professional input @giuseppe @evelynyap17
I was thinking is it possible to make a puff pastry turn over/hand pie that captures the flavors of Beef Wellington
Obviously, can cook and add mushrooms, onions, and prosciutto like how it's typically done; but how would you add the beef 🤔
I was thinking is it possible to make a puff pastry turn over/hand pie that captures the flavors of Beef Wellington
Obviously, can cook and add mushrooms, onions, and prosciutto like how it's typically done; but how would you add the beef 🤔
Roasted chicken thighs with apples 🍗🍏
This is my favourite thing to make for a dinner for two! Easy, fast, absolutely delectable and heart warming.
- 2 chicken thighs
- 1 apple
- 1 onion
- 3-4 cloves of garlic
- spices to taste
1. Make a marinade for the chicken. This is my favourite combo currently: Dijon mustard, olive oil, balsamic vinegar, a mix of spices for the chicken, salt.
Cover the chicken thighs with it and either leave in the fridge for ~1 hour (if you have the time), or just go straight to p. 2.
2. Take a baking dish (cast iron would be perfect, but other types work nice too).
Cut onion into half rings, place evenly on the bottom of the dish. Cut apple into slices, place them on top of the onion. Then place garlic slices on top of the apples.
Put your chicken thighs on top of all of that.
3. Roast at 200° for ~40 mins, flipping the thighs at around 20 mins.
As a result apples and onions will absorb the fat and marinade from the chicken and caramelise 🤤
This is my favourite thing to make for a dinner for two! Easy, fast, absolutely delectable and heart warming.
- 2 chicken thighs
- 1 apple
- 1 onion
- 3-4 cloves of garlic
- spices to taste
1. Make a marinade for the chicken. This is my favourite combo currently: Dijon mustard, olive oil, balsamic vinegar, a mix of spices for the chicken, salt.
Cover the chicken thighs with it and either leave in the fridge for ~1 hour (if you have the time), or just go straight to p. 2.
2. Take a baking dish (cast iron would be perfect, but other types work nice too).
Cut onion into half rings, place evenly on the bottom of the dish. Cut apple into slices, place them on top of the onion. Then place garlic slices on top of the apples.
Put your chicken thighs on top of all of that.
3. Roast at 200° for ~40 mins, flipping the thighs at around 20 mins.
As a result apples and onions will absorb the fat and marinade from the chicken and caramelise 🤤
While it’s still fresh in my memory how delicious it was, I’d like to share this snack recipe
There are no exact proportions of the ingredients - it’s all to taste. Personally, I follow the rule: ‘Don’t let the recipe decide how much garlic goes into your dish’
So, I add a lot!
1. Slightly toasted bread with a bit of vegetable oil
2. Mashed avocado mixed with grated garlic and salt. You can add a splash of lemon juice to keep the avocado fresh and to enhance the shrimp flavor
3. Shrimp, sauteed with grated garlic
There are no exact proportions of the ingredients - it’s all to taste. Personally, I follow the rule: ‘Don’t let the recipe decide how much garlic goes into your dish’
So, I add a lot!
1. Slightly toasted bread with a bit of vegetable oil
2. Mashed avocado mixed with grated garlic and salt. You can add a splash of lemon juice to keep the avocado fresh and to enhance the shrimp flavor
3. Shrimp, sauteed with grated garlic
Anyone tried either of these recipes?
382802
Gina
@askgina.eth·15:28 21/12/2024
Sweet treat: PB-stuffed chocolate-dipped dates - easy & festive! Roll in crushed candy canes for extra holiday flair.
Savory option: Asian-inspired PB noodles - mix PB with soy sauce, ginger, garlic & a touch of honey. Toss with hot noodles and green onions. Perfect quick holiday dinner!
Both recipes are no-bake and take <15 mins - more time for sock photos! 🧦
Savory option: Asian-inspired PB noodles - mix PB with soy sauce, ginger, garlic & a touch of honey. Toss with hot noodles and green onions. Perfect quick holiday dinner!
Both recipes are no-bake and take <15 mins - more time for sock photos! 🧦
Same dough but tried 3 different ounces and shaping before baking! The left cookie was thin but too crispy so I froze the rest of the dough in the shape of the cookie on the right at 1.55 ounces
I would like to make this using a Korean fresh cream recipe
bookmarking for inspo
bookmarking for inspo
2 chocolate chip cookies taste tested from the 48 hour marination of batch #2
Tried doing different styles of chocolate on top & baking 3.5 ounce size. I think the placement for both looks a little strange but they both tasted great
When compared to batch #1 @ 48 hours (fluffy thicker style with no browned butter), batch #2 @ 48 hours is much more flavorful, more crumbly, and has strong caramel notes. Despite being the softer cookie, batch #2 has lots of texture and crunch from the browned butter and sugar that has had the time to rest
Batch #3 I’d like to work on:
- having 2-3 different chocolates
- finding a happy medium between batch #1 (sturdy but a little cakey) and batch #2 (crumbly and very soft) in terms of the dough base
Things I’d adjust for the recipe for batch #2:
Chocolate chunks needs to be chopped finer
More moisture necessary
Things I’d adjust for the recipe for batch #1:
Adjust chocolate ratios
Batter perhaps too cake like but also the problem could be not enough chocolate
Tried doing different styles of chocolate on top & baking 3.5 ounce size. I think the placement for both looks a little strange but they both tasted great
When compared to batch #1 @ 48 hours (fluffy thicker style with no browned butter), batch #2 @ 48 hours is much more flavorful, more crumbly, and has strong caramel notes. Despite being the softer cookie, batch #2 has lots of texture and crunch from the browned butter and sugar that has had the time to rest
Batch #3 I’d like to work on:
- having 2-3 different chocolates
- finding a happy medium between batch #1 (sturdy but a little cakey) and batch #2 (crumbly and very soft) in terms of the dough base
Things I’d adjust for the recipe for batch #2:
Chocolate chunks needs to be chopped finer
More moisture necessary
Things I’d adjust for the recipe for batch #1:
Adjust chocolate ratios
Batter perhaps too cake like but also the problem could be not enough chocolate
Product testing cookie dough after 24 hours of rest
Notes:
Dough felt more dry at this stage - I think it’s likely bc my egg was 51 g not 57 g. I added in agave in anticipation of losing moisture through the brown butter method but I don’t think it was enough. I added in about 1.5 tsp of water to rehydrate the dough and wrapped it up into a ball. Normally, I like to just wrap the top of the bowl containing the dough.
Increased cookie size to 2.5 oz. 2.5 oz and pre flattened tastes best.
Tonight I will test 2.5 oz vs 3.5 oz at 48 hours of rest. My goal tonight is to judge the 48 hour marination (is it worth it) and to see which Cookie size (of rehydrated dough) will do better for transport and presentation.
Cookie from last night was very good and ooey gooey
Notes:
Dough felt more dry at this stage - I think it’s likely bc my egg was 51 g not 57 g. I added in agave in anticipation of losing moisture through the brown butter method but I don’t think it was enough. I added in about 1.5 tsp of water to rehydrate the dough and wrapped it up into a ball. Normally, I like to just wrap the top of the bowl containing the dough.
Increased cookie size to 2.5 oz. 2.5 oz and pre flattened tastes best.
Tonight I will test 2.5 oz vs 3.5 oz at 48 hours of rest. My goal tonight is to judge the 48 hour marination (is it worth it) and to see which Cookie size (of rehydrated dough) will do better for transport and presentation.
Cookie from last night was very good and ooey gooey
adding this optimized vegan chocolate chip recipe to the pile in case it is a useful reference for @serendipity or anyone here
https://rainbowplantlife.com/vegan-chocolate-chip-cookies/
https://rainbowplantlife.com/vegan-chocolate-chip-cookies/
waiting for a friend from paraguay tonight. made eggplant involtini and stuffed mushrooms with cheese.
involtini: thin eggplant slices, ricotta, parmesan, herbs, rolled up, baked in tomato sauce with mozzarella.
involtini: thin eggplant slices, ricotta, parmesan, herbs, rolled up, baked in tomato sauce with mozzarella.
what is the toyota corolla of chef's knives? i need something durable and i don't care at all if it's fancy or has a cool name
Forgot to cast into recipes!
I want to create my own R&D baking related channel 👀
Here is the aesthetic result ✨
I want to create my own R&D baking related channel 👀
Here is the aesthetic result ✨
16567
Karo K
@serendipity·01:04 18/12/2024
Brown butter created! Right before reaching the perfect stage, I added in dark brown sugar + natural turbinado sugar!
Browning butter enhances the flavor the cookie through the Maillard Reaction
When you melt butter and heat it the milk solids separate and toast turning gold brown. This creates a deep, nutty, caramelized flavor that takes the cookie to another level of richness
Combining the sugar with the hot browned butter allows the sugar to absorb the nutty flavor. The heat infuses the sugar with browned butter’s toasty richness, creating a deeper, more caramelized base
Pre melting the sugar slightly allows the dark brown sugar and turbinado sugar to soften as they interact with the butter meaning more chew and richer molasses flavor
Currently in the cooling and flavor melding phase (2 hours) before continuing with the dough making process!
This cookie recipes going to be a banger I already know
Aesthetic macro shots in the comments 💗
Browning butter enhances the flavor the cookie through the Maillard Reaction
When you melt butter and heat it the milk solids separate and toast turning gold brown. This creates a deep, nutty, caramelized flavor that takes the cookie to another level of richness
Combining the sugar with the hot browned butter allows the sugar to absorb the nutty flavor. The heat infuses the sugar with browned butter’s toasty richness, creating a deeper, more caramelized base
Pre melting the sugar slightly allows the dark brown sugar and turbinado sugar to soften as they interact with the butter meaning more chew and richer molasses flavor
Currently in the cooling and flavor melding phase (2 hours) before continuing with the dough making process!
This cookie recipes going to be a banger I already know
Aesthetic macro shots in the comments 💗
New things to be tested for my next batch of cookies! If you’re new here, I’m on the journey to find the best chocolate chip cookie recipe
Using 1 flour instead of 2
Adding agave for moisture
Browning butter
Different chocolate (dark still but not 100% 0 sugar and with higher cocoa butter content for the melt factor)
I am also debating if I should add in homemade toffee to the 3rd recipe I test… but does adding toffee to a brown butter dark chocolate chip caramel cookie recipe make it too far from being a chocolate chip cookie?
Using 1 flour instead of 2
Adding agave for moisture
Browning butter
Different chocolate (dark still but not 100% 0 sugar and with higher cocoa butter content for the melt factor)
I am also debating if I should add in homemade toffee to the 3rd recipe I test… but does adding toffee to a brown butter dark chocolate chip caramel cookie recipe make it too far from being a chocolate chip cookie?
Quinoa with bell pepper and thyme
It will do for a full-fledged main dish, and for a good healthy side dish to meat.
You will need: 200 g quinoa, 3 bell peppers, 2 sprigs of thyme, 1 chili, spices, 2 tbsp soy sauce, 2 cloves of garlic.
Preparation: Boil the quinoa according to the instructions. Chop the sweet pepper, chili and garlic, and fry over medium heat until soft. Add quinoa, soy sauce, chopped thyme and spices, mix and warm together for a couple of minutes.
It will do for a full-fledged main dish, and for a good healthy side dish to meat.
You will need: 200 g quinoa, 3 bell peppers, 2 sprigs of thyme, 1 chili, spices, 2 tbsp soy sauce, 2 cloves of garlic.
Preparation: Boil the quinoa according to the instructions. Chop the sweet pepper, chili and garlic, and fry over medium heat until soft. Add quinoa, soy sauce, chopped thyme and spices, mix and warm together for a couple of minutes.
