
The Recipe Kitchen
-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!
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.
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 🤔
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!
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.
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.
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
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.
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.
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.
https://www.saveur.com/article/Recipes/Roman-Oxtail-Stew-Coda-alla-Vaccinara/

Roman Oxtail Stew (Coda alla Vaccinara)
After braising, these oxtails yield tender meat and a rich stew.
if you need a recipe it’s in a a cast below 👇
https://warpcast.com/ramina13/0x7532c883
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
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.

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 […]
How did you learn?!
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..
The brown part is tonkatsu sauce, ham mouth, cheese and seaweed eyes.
Just cut it and decorate it😆
I love to make and eat gyoza!
I've made some unusual ones!
Do you make gyoza too?
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
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.
( I forgot to take a picture this time, so the hanging photo was taken before.)
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.
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.
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!
Share it in the comments👇
toasted bun
cream cheese or shrimp paste
salted salmon
sprinkle with pumpkin seeds
lettuce leaf
https://cooking.nytimes.com/recipes/1025982-pasta-al-sugo-finto-vegetable-ragu?smid=ck-recipe-iOS-share
https://youtu.be/c86H7KTxTzo?si=bOARlkXRawKciL6F
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! 😂
🔥🇬🇷 🍋🥔
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 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 🤔
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 🤤
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
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! 🧦
bookmarking for inspo
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
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
https://rainbowplantlife.com/vegan-chocolate-chip-cookies/
involtini: thin eggplant slices, ricotta, parmesan, herbs, rolled up, baked in tomato sauce with mozzarella.
I want to create my own R&D baking related channel 👀
Here is the aesthetic result ✨
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 💗
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?
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.