LINKDING

recipe recced by kitsch 6 large egg whites (approximately 230g) 2 cups (400g) granulated sugar 1 and 1/2 cups (340g) unsalted butter, softened but still cool and cut into Tbsp size pieces 2 tsp pure vanilla extract 1/8 tsp salt Instructions Make sure all the tools you are using are completely cleaned, dried, and grease-free. A quick wipe with a little lemon juice or white vinegar is very helpful. Separate the eggs. Whisk sugar into the egg whites, then set the bowl over a saucepan filled with just two inches of simmering water over medium heat. Do not let the bottom of the egg whites bowl touch the water. Whisk the whites and sugar constantly until sugar is dissolved and mixture has thinned out, about 4 minutes. The mixture will be thick and tacky at first, then thin out and be frothy white on top. To test that it’s ready, you can use your finger or an instant read thermometer. Lightly and quickly dip your finger (it’s very hot, be careful) and rub the mixture between your thumb and finger. You shouldn’t feel any sugar granules. If using a thermometer, the temperature should read 160°F (71°C). It’s important to begin mixing while it is still warm. Transfer mixture to bowl. On medium-high speed, beat the mixture until stiff glossy peaks form and the meringue is no longer warm to the touch, at least 10-15 minutes. On particularly humid days, it can take up to 17-18 minutes. If it’s still not reaching stiff peaks, stop the mixer, place the bowl (uncovered) in the refrigerator for 10 minutes, then return to the mixer and continue beating until stiff peaks form. If the bowl and meringue still feel warm, wait until both cool to room temperature (around 70°F (21°C)) before adding the butter in the next step. Feel free to place it in the refrigerator. On medium-high speed, add the butter 1 Tablespoon at a time. Wait for the butter to fully mix in before adding the next Tablespoon. After all the butter has been added, turn the mixer down to medium speed and fully beat in the vanilla and salt, about 30 seconds. Your Swiss meringue buttercream should be thick, creamy, and silky smooth and is ready to use on any cake, cupcake, or other confection.

Ingredients half package of tofu (about 7 oz: 200 grams) soy sauce Korean hot pepper flakes (gochugaru) sugar green onion garlic toasted sesame oil roasted sesame seeds Directions Slice the tofu into 10 bite size pieces (¼ inch thick rectangles). Towel off each piece with a paper towel.tofutofu Heat a pan and add 1 to 2 tbs of vegetable oil. Add the tofu and lower the heat. Cook over low heat for about 5 to 7 minutes until the bottoms of the tofu pieces turn golden brown. Turn over each piece and cook another 5 minutes. Transfer the cooked tofu to a serving plate. Make yangnyeomjang (seasoning sauce) in a small bowl by mixing these ingredients: 1 clove of minced garlic 1 chopped green onion 1 ts hot pepper flakes 1 ts sugar (or honey) 1 tbs soy sauce 1 ts toasted sesame oil If you make this with a whole package of tofu, double the sauce ingredients Spoon the sauce evenly over the tofu, and sprinkle some roasted sesame seeds over top just before serving. Serve as a side dish with rice.

For the Cake 1 3/4 sticks soft unsalted butter (plus some for greasing) 1 cup superfine sugar 2 cups almond meal 3/4 cup fine polenta (or cornmeal) 1 1/2 tsp baking powder zest of 2 unwaxed lemons (save juice for syrup) For the Syrup juice of the 2 lemons above 1 cup confectioners' sugar Line the base of a 23cm / 9inch springform cake tin with baking parchment and grease its sides lightly with butter. Preheat the oven to 350°F. Beat the butter and sugar till pale and whipped, either by hand in a bowl with a wooden spoon, or using a freestanding mixer. Mix together the almonds, polenta and baking powder, and beat some of this into the butter-sugar mixture, followed by 1 egg, then alternate dry ingredients and eggs, beating all the while. Finally, beat in the lemon zest and pour, spoon or scrape the mixture into your prepared tin and bake in the oven for about 40 minutes. It may seem wibbly but, if the cake is cooked, a cake tester should come out cleanish and, most significantly, the edges of the cake will have begun to shrink away from the sides of the tin. remove from the oven to a wire cooling rack, but leave in its tin. Make the syrup by boiling together the lemon juice and confectioners' sugar in a smallish saucepan.Once the confectioners' sugar’s dissolved into the juice, you’re done. Prick the top of the cake all over with a cake tester (a skewer would be too destructive), pour the warm syrup over the cake, and leave to cool before taking it out of its tin. ➤ (roland says this recipe is a banger)

ingredients: 3 cups bread flour, or plain/all purpose 1 Tbsp white granulated sugar 2 tsp dried, instant or rapid rise yeast 1 1/2 tsp salt 1 1/2 cups warm water 1 Tbsp olive oil Instructions Combine flour, sugar, yeast and salt in a large bowl. Add water and oil, mixing to incorporate all of the ingredients together. Dough will be wet, sticky and shaggy. Lightly spray the top with cooking oil spray. Cover with plastic wrap and place a dry tea towel over the top. Leave in a warm, draft-free place for 2-3 hours, until doubled in size. Dough will have a lot of little holes or bubbles and be wobbly like jelly. Place a large (10-inch or 26cm) dutch oven or heavy based pot in the oven with a lid. Preheat oven to 450°F (230°C) 30 minutes before baking. Preheating pot inside oven is important. Lightly flour work surface and plastic spatula with up to 1 tablespoon flour. Scrape dough out of bowl onto work surface with spatula. Sprinkle the top of dough with a large pinch of flour and fold it over on itself with the spatula (about 5-6 folds). Roughly form a round shape. Measure out a large piece of parchment paper, large enough to transfer the dough into the pot. Place paper next to the dough and roll dough onto the paper, smooth side up. Carefully move it to the centre of the paper and reshape if needed, or shake pan a couple of times to evenly distribute dough. (It will even out while baking.) Loosely cover with plastic wrap and let rest while oven is preheating. Use oven mitts to carefully remove hot dutch oven from oven. Grab the parchment paper from each end to pick up the dough and transfer it into the pot. Cover with lid and bake for 30 minutes, then remove lid and bake for an additional 12-15 minutes, until loaf is beautifully golden browned. Transfer to a wire rack to cool for 10 minutes before slicing

Ingredients: 3 Tbsp olive oil 1 large red onion, halved and thinly sliced 4 large scallions, trimmed and cut into ½-inch pieces Salt and black pepper 3 Tbsp doenjang (fermented soybean paste; see Tip), plus more to taste 1 tsp honey Pinch of red-pepper flakes 1 (15.5-ounce) can cannellini beans, rinsed and drained 1 tsp soy sauce 1/2 bunch Swiss or rainbow chard, coarsely chopped with stems (4 packed cups) 1 large garlic clove, finely grated Cooked white rice, for serving Heat a large pot or Dutch oven over medium and add 2 tablespoons oil, the onion and scallions. Season with salt and pepper, and cook, stirring occasionally, until lightly caramelized, about 10 minutes. Reduce the heat to medium-low, add the remaining tablespoon oil and the doenjang, and stir until heated through and fragrant, about 30 seconds. Move the onion mixture to one side of the pot, add the honey and red-pepper flakes to the empty side, and let the honey bubble and caramelize, about 1 minute. Add the beans and stir to coat. Add the soy sauce and 2 cups water, raise the heat to high, and bring to a gentle boil, using the wooden spoon to crush some of the beans against the side of the pot to thicken the broth. Stir in the chard, cover the pot and reduce heat to medium-low, simmering until the greens have cooked down and darkened in color, about 10 minutes. Off the heat, stir in the grated garlic. Taste and add more salt, pepper and doenjang as desired. Serve in large bowls over or alongside rice.

Ingredients: 14-ounce package extra-firm tofu 2 pounds winter squash (such as kabocha or acorn) 3 tablespoons honey or brown sugar 1/3 cup soy sauce 1/2 to 2 teaspoons crushed red pepper flakes, or to taste 1-inch piece fresh ginger, peeled and finely grated 7 tablespoons vegetable or peanut oil, divided Kosher salt and freshly ground black pepper 6 garlic cloves, very thinly sliced 1 tablespoon toasted sesame seeds 2 scallions, trimmed and thinly sliced on the diagonal Juice of half a lime Drain your tofu and remove as much water as you can. (or get tofu out of freezer and defrost and drain) Heat your oven: To 400°F. Cover 1 to 2 baking sheets with parchment paper for easy cleanup. Prepare tofu and vegetables: Cut tofu into 1/2-inch slices, and then in half again. Halve and seed your squash, and cut into 1/2 to 3/4-inch thick wedges. If using two pans, you can arrange the squash on one and the tofu on another. If using one, try to puzzle them together; it will be more snug. In a small bowl, whisk together the honey or sugar, soy sauce, pepper flakes (to taste), ginger, and 4 tablespoons of the oil. If using two pans, pour 2/3 of the marinade over the squash and 1/3 over the tofu, and turn each slice of squash over gently to coat on both sides. If using only one, use all the marinade, coating the squash and tofu together. In all cases, season the squash and tofu with salt and pepper. Roast for 15 minutes, then turn the squash and tofu chunks over. In a small bowl, combine the remaining 3 tablespoons oil with the garlic and spoon this all over the squash and tofu. Return pan(s) to the oven and roast until the tofu is dark and the squash is completely tender, 10 to 15 more minutes. Remove from oven, scatter with sesame seeds and scallions, and squeeze lime juice over.

Ingredients: Squash 1 Tbsp. extra-virgin olive oil 1 Tbsp. white miso 2 tsp. pure maple syrup or brown sugar 1 tsp. regular soy sauce or tamari 1 small kabocha squash (about 2 lb.), peeled, cut into 1"-thick wedges, or 1 small butternut squash (about 2 lb.), peeled, cut into 1" pieces Broth and assembly 1 Tbsp. extra-virgin olive oil 1 (1") piece ginger, coarsely chopped 2 garlic cloves, coarsely chopped 4 cups low-sodium vegetable broth 2 Tbsp. white miso Kosher salt, freshly ground pepper 1 large bunch broccolini (8–10 oz.), halved crosswise, thicker stalks halved lengthwise 4 (5-oz.) packages wavy ramen noodles, preferably fresh Handful of cilantro leaves with tender stems Preheat oven to 400°F. Whisk oil, miso, maple syrup, and soy sauce in a small bowl until a thick paste forms. Place squash on a rimmed baking sheet and scrape dressing over; toss to coat. Arrange squash in a single layer and roast until fork-tender (it will be a little caramelized in spots), 25–30 minutes. Heat oil in a medium pot over medium-high. Add ginger and garlic and cook, stirring, 1 minute. Add broth and bring to a boil. Remove from heat. Set 8 roasted squash wedges (or about 2 cups if using butternut) aside for serving. Add miso and remaining squash to pot and blend with an immersion blender until mostly smooth; season with salt and pepper. (Alternatively, you can let broth cool slightly, then purée with sqush and miso in a regular blender.) Meanwhile, bring a large pot of salted water to the boil and cook broccolini until crisp-tender, about 3 minutes. Using tongs, transfer to a plate. Add noodles to same pot and cook according to packet directions. Drain and divide noodles among bowls. Ladle broth over noodles and arrange broccolini and reserved squash (cut in half if they are very big) on top. Scatter cilantro over.

Ingredients 1 1/2 sticks unsalted butter 2 1/2 cups all-purpose flour 3/4 tsp baking powder 1/2 tsp baking soda 2 Tbsp white miso paste 1 cup brown sugar 1/2 cup granulated sugar 1 egg 1 egg yolk 2 tsp vanilla extract 1/2 tsp salt 8 oz dark chocolate chopped Instructions Whisk together your flour, baking soda, and baking powder in a medium bowl. Set aside. In a small saucepan over medium-low heat, melt the butter. Once melted, increase the heat to medium and let the butter begin to foam. Keep cooking and stirring with a spatula, until the butter begins to brown and gives off a nutty smell (2-3 minutes). Pour into a medium bowl and let cool completely. Add in the sugars, miso paste, vanilla and salt to the butter mixture. Whisk to combine. Add in the egg and egg yolk and whisk until smooth and glossy. Pour in the dry ingredients and use a rubber spatula to combine until there are no more streaks of flour. Add in your chopped chocolate, but keep about ¼ cup of chopped chocolate to the side. Scoop out the cookie dough using a 2 tablespoon ice cream scooper and place on a lined tray. Once finished, gently press the extra chocolate on top of the cookie dough balls - this will give you those puddles of chocolate! Chill for at least 30 minutes or up to overnight. Preheat your oven to 350°F/175°C and line 3 baking trays with parchment paper. Bake the cookies 6 at a time for 10-12 minutes.

Pumpkin Cookies 1 cup (220g) unsalted butter 1 1/2 cups (280g) dark brown sugar, packed 1 large egg yolk 3 tbsp pure maple syrup 1 tsp vanilla extract 1/3 cup (80g) pumpkin puree 2 1/4 cups (280g) all purpose flour 1 tsp baking soda 1/2 tsp baking powder 1/2 tsp salt 1 1/2 tsp pumpkin pie spice 1/2 tsp cinnamon Coating 2 tbsp brown sugar 2 tbsp granulated sugar 1 tsp cinnamon Instructions First, brown the butter. Melt 1 cup of butter over medium heat, continuing to stir until it reaches a rich amber color. Pour the butter into a measuring glass to ensure you have the right amount, making sure to scrape the bottom of the pot to get all of the brown bits as well. It should be a bit short of 1 cup. Place in the refrigerator to chill for about 20 minutes. Don’t let it solidify. Preheat the oven to 350F and line a large baking sheet with parchment paper. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and spices. Set aside. In a large mixing bowl, whisk together the brown sugar and cooled brown butter. It should look like clumpy wet sand. Whisk in the egg yolk, maple syrup, vanilla, and pumpkin until smooth. Add in all of the dry ingredients and use a rubber spatula to fold into the dough. char-If your dough feels too thin (it should hold its shape when scooped), chill the dough for about 15-20 minutes until thickened. This can happen sometimes if the butter is too warm at the start. Off to the side, mix together the coating ingredients in a small dish. Use a large cookie scoop (2oz) or 1/4 measuring cup and scoop out the dough. Drop into the cinnamon sugar mixture and toss to coat. The dough will be very soft but not sticky. Place onto the baking sheet, spaced about 3 inches apart from each other. You should be able to bake 4-5 cookies at a time. Leave the rest of the dough out at room temperature. Bake for 12-15 minutes or until the edges are darkened and the center looks puffed and slightly underdone. Allow them to rest on the baking sheet for a couple minutes, then transfer to a cooling rack. Continue to bake the rest of the cookie dough. Allow the cookies to cool, then dig in!

for the carrot cake 3 x 15ml tablespoons toasted pinenuts 2 medium carrots (approx. 200-250g/2 cups) 75 grams golden sultanas 60 millilitres rum 150 grams caster sugar 125 millilitres regular olive oil plus some for greasing 1 teaspoon vanilla extract 3 large eggs 250 grams ground almonds ½ teaspoon nutmeg finely grated zest and juice of 1/2 unwaxed lemon Method You will need 1 x 23cm springform or other round cake tin (1 x 9-inch springform pan) Preheat the oven to 180℃/160°C Fan/gas mark 4/350°F. Line the base of your cake tin with re-usable non-stick silicone liner or baking parchment and grease the sides with olive oil. Toast the pine nuts by browning in a fatless pan; the oven alone is not enough to scorch out the paleness. Grate the carrots in a processor (for ease) or with a coarse grater, then sit them on a double layer of kitchen roll and wrap them, to soak up excess liquid. Put the golden sultanas in a small saucepan with the rum, bring to the boil, turn down and simmer for 3 minutes. Whisk the sugar and oil — I use my freestanding mixer, but it wouldn't be much of a faff by hand — until creamily and airily mixed. Whisk in the vanilla extract and eggs and when well whisked, fold in the ground almonds, nutmeg, grated carrots, golden sultanas (with any rum that clings to them) and, finally, the lemon zest and juice. Scrape the mixture into the prepared cake tin and smooth the surface with a rubber spatula. The batter will be very shallow in the tin. Sprinkle the toasted pine nuts over the cake and put it into the oven for 30-40 minutes or until the top is risen and golden and cake tester comes out sticky but more or less clean. Remove from the oven and let the cake sit in its tin on a wire rack for 10 minutes before unspringing and leaving it on the rack to cool. Remove the cake to a plate to serve.

➤ the recipe is done up as a comic so I can't include it here but it looks great

resippy: 1x oven safe frying pan (mine is 9"). 1x glass measuring jar/beaker. 1 spoon, 1 turner. optional: whisk-mixer. preheat oven to 350f/180c. gently preheat pan on stove on low/med while you stir batter - throw some butter (or substitute) in there to heat. combine in your measuring beaker: 200ml milk (or substitute), tablespoonful of sugar, small pinch of salt, 1 egg (or, you guessed it, substitute) (advanced and completely optional: add just the yolk to the batter and beat the whites separately but you need to make another jar dirty for this so i don’t ever.) stir vigorously and then add about 3/4 to 1 cup flour and stir some more. (if you’re doing advanced, this is where you’d fold the beaten egg whites into the batter. increases fluffiness but again is not mandatory). once the butter’s foaming up in the pan, pour batter in. let brown on one side. flip the pancake and let brown on the other side. put in the preheated oven and bake 10 minutes. serve topped with whatever you like on your pancakes. recommendations: maple syrup, cinnamon, powdered sugar, nutella, jam, eck setra. edit: FRUIT!!!!!

recced by kitsch Cryspels. Take and make a foile of gode past as thynne as paper; kerue it out wyt a saucer & frye it in oile; oþer in grece; and þe remnaunt, take hony clarified and flamme (flaunne) þerwith. Alye hem vp and serue hem forth. Crispels. Take and make a sheet of good pastry as thin as paper; carve it out with a saucer & fry it in oil; or in grease; and the remnant, take clarified honey and baste there-with. Allay them up and serve them forth. Pastry Dough 1 3/4 c. flour 1/2 c. butter 1 egg 2 tbsp cold water Pinch of salt You will also need Honey Olive oil or lard Step ONE: The Dough Take and make a sheet of good pastry as thin as paper... After attempting this recipe with a variety of dough types, I discovered that the absolute best result (and most authentic) comes from basic homemade shortcrust pastry dough. Cut butter into cubes and rub it into flour until the dough is crumbly. Add the salt, egg and cold water to bind into a dough. Add more water if necessary. Step TWO: Roll and Fry Carve it out with a saucer & fry it in oil Roll the dough out very thin and use a mug to cut into small circles. Fry (not sear) in olive oil or lard. Be sure to fill your pan with enough oil to cover the dough. When one side is golden and crispy (this takes about 30 seconds), flip over to fry the other side. Let your crispel cool on a paper towel. Note: While you can certainly deep fry in olive oil with no problems, the less refined Extra Virgin oil does have a lower smoke point than other cooking oils. If you are worried about EVOO’s low smoke point, use light or pure olive oil instead. Step THREE: Baste Take clarified honey and baste there-with. Do them up and serve them forth. Meanwhile, bring your honey to a boil and stir often. This is especially important if your honey is raw, hard or crystallized. This process is meant to clarify your honey or simply liquify it a bit, making it easier to baste. Baste your crispels with the honey using a basting brush. If you prefer, dip your entire crispel in the honey but be aware that basting really is the best way to go. King Richard’s cooks direct us to “baste” for a reason. Serve them warm. If your dough is too flakey this step will be very frustrating. The result might be a crispel with a gaping hole in the top or a pastry that dissolves in your mouth like cotton candy, but not in a good way. I recommend following the directions above and start with a homemade dough. Do not be afraid to make your own dough! It really isn’t difficult.

ingredients 2 can chunk tuna, in water 1/4 c cornmeal 1 egg,beaten 1/2 onion,chopped DRAIN TUNA. MIX WITH CORNMEAL,ONION, EGG. PAD OUT INTO PATTIES AND FRY IN HOT OIL TILL BROWN ON BOTH SIDES.

ingredients 2 cans (280g) tuna 1 cup (90) rolled oats 2 eggs 1/2 large onion 2 garlic cloves 1/4 bunch chives 1/4 bunch parsley 1/2 tsp salt 1/4 tsp chili flakes or black pepper 2-3 tablespoons olive oil DIRECTIONS 1. Drain the oil (or water) from tuna cans. place in a large bowl. 2. Finely chop onion, chive and parsley. Crush garlic. Add to the bowl. 3. Place the oats into a food processor and process for 2 minutes. Add the oat flour to the bowl. 4. Add salt and chili flakes or black pepper. mix well. 5. In a small bowl beat eggs and add to the tuna mixture. Stir until well combined. Shape into patties. 6. Heat olive oil over medium-high heat. Cook the patties for about 3-4 minutes from each side. Or until golden brown. Transfer to a plate lined with paper towel to drain.

ingredients 3 tablespoons vegetable oil 1 small red onion, cubed half of a green and/or red bell pepper, cubed 2 cloves of garlic, minced 1 tablespoon cilantro, chopped 2 tablespoons tomato sauce 2 cubes of chicken bouillon (caldo de pollo) 1 pack of sazon (culantro y achiote) 1 teaspoon oregano 1/2 teaspoon adobo 1/2 teaspoon ground black pepper 1 can red or pinto beans, with liquid 3 cups water 3 cups rice Instructions In a large cast-iron pot, heat oil over medium heat. Saute onion, pepper, garlic, cilantro, tomato sauce, chicken bouillon cubes, sazon, oregano, adobo and black pepper for about 2-3 minutes until vegetables begin to release aroma. Add the beans with it’s liquid and water. When the water begins to boil, add the rice, stirring occasionally to avoid from sticking to the bottom of the pot. Once the rice has soaked up all the water and begins to dry up, lower the heat to low. Cover and let cook for 25 minutes. Then, stir the rice carefully and cover for an additional 5 minutes. Serve warm with a side of your choice.

2-3 Servings, Prep Time: 40 Minutes, Total Time: 40 Minutes 1/2 package Thai rice noodles 1-1/3 cup bean sprouts Optional 1/2 banana flower Optional 1-1/2 cup Chinese chives Optional 2 tablespoon cooking oil 2 tablespoons tamarind paste 2 tablespoon sugar 1 minced shallots 1 tablespoon preserved turnip Optional 1/3 cup extra firm tofu 1/2 lime 2 tablespoons peanuts Optional 1/2-1/4 lb shrimp Optional ground pepper 1/2 teaspoon ground dried chili pepper 3 cloves minced garlic 4 teaspoons fish sauce 1 egg Tips and Techniques By far, the trickiest part is the soaked noodles. Noodles should be somewhat flexible and solid, not completely expanded and soft. When in doubt, undersoak. You can always add more water in the pan, but you can't take it out. Shrimp can be substituted or omitted. In this recipe, pre-ground pepper, particularly pre-ground white pepper is better than fresh ground pepper. For kids, omit the ground dried chili pepper. Tamarind adds some flavor and acidity, but you can substitute white vinegar. The type of super firm tofu or pressed called for this recipe can be found at most Asian groceries in a plastic bag, not in water. Some might be brown from soy sauce, but some white ones are also available. Pick whatever you like. If you decide to include banana flower, cut lengthwise into sections (like orange sections). Rub any open cut with lime or lemon juice to prevent it from turning dark. The original Pad Thai recipe calls for crushed roasted peanuts. Thailand is hot and humid and storage conditions are often sub-optimal, so a certain fungus can grow on peanuts. This fungus is linked to cancer, so many people in Thailand avoid eating peanuts. One of the big challenges with Pad Thai's measurements is that the flavor densities and characteristics of the 3 core flavor ingredients: fish sauce, tamarind and lime juice vary greatly from brand to brand and purchase to purchase. Plus the salt content of your fish sauce, dried shrimp and preserved turnips will likely differ from ours. You will need to taste this as you're making it and keep the 3 flavors, salty, sweet and sour, in balance to your liking. Prepping Start with soaking the dry noodles in lukewarm or room temperature water while preparing the other ingredients. Getting the noodles just right is the trickiest part of making Pad Thai. Make sure that the noodles are submerged in plenty of water. Check out Tips and Substitutions for in depth explanations. By the time you are ready to put ingredients in the pan, the noodles should be flexible but not mushy. Julienne tofu and cut into 1 inch long matchsticks. When cut, the super firm tofu/pressed tofu should have a mozzarella cheese consistency. You can fry the tofu separately until golden brown and hard, or you can fry with other ingredients below. Cut the Chinese chives into 1 inch long pieces. Set aside a few fresh chives for a garnish. Rinse the bean sprouts and save half for serving fresh. Mince shallot and garlic together. Cooking Use a wok or a large cast iron pan. If you do not have a wok, any big pot will do. Heat it up on high heat and pour oil in the wok. Fry the peanuts until toasted and remove them from the wok. The peanuts can be toasted in the pan without oil as well. Add shallot, preserved turnip, garlic and tofu and stir them until they start to brown. The noodles should be flexible but not expanded at this point. Drain the noodles and add to the wok. Stir quickly to keep things from sticking. Add tamarind, sugar, fish sauce and chili pepper. Stir. The heat should remain high. If your wok is not hot enough, you will see a lot of juice in the wok at this point. Turn up the heat, if it is the case. Make room for the egg by pushing all noodles to the side of the wok. Crack the egg into the wok and scramble it until it is almost all cooked. Fold the egg into the noodles. The noodles should soft and chewy. Pull a strand out and taste. If the noodles are too hard (not cooked), add a little bit of water. When you get the right taste, add shrimp and stir. Sprinkle white pepper around. Add bean sprouts and chives. Stir a few more times. The noodles should be soft, dry and very tangled. Pour onto the serving plate and sprinkle with ground pepper and peanuts. Serve hot with the banana flower slice, a wedge of lime on the side, raw Chinese chives and raw bean sprouts on top. As always, in Thailand, condiments such as sugar, chili pepper, vinegar and fish sauce are available at your table for your personal taste. Some people add more chili pepper or sugar at the table.

Ingredients 1 cup dried soybeans (meju kong) 4 Tbsp roasted pine nuts or any other nuts of your choosing 2 tsp roasted sesame seeds more for garnish salt to taste 1 small pickling cucumber, julienned 1 small tomato, sliced (or watermelon) - optional somyeon/somen (thin wheat flour noodles) - about 4 ounces per serving Instructions Rinse and soak 1 cup dried soybeans for 5 to 6 hours or overnight. (Yields about 2 to 2 1/4 cups soaked beans.) Add enough water to cover the beans, bring to a boil and cook for an additional 3 – 4 minutes. (Do not overcook.) Drain and place the beans in cold water to cool. Rub the beans with your fingers to remove the skins. Pour out the skins that rise to the top. Add more water. Repeat this process to remove as much as possible. In a blender, puree 1/2 of the cooked beans, 2 tablespoons of nuts, and a teaspoon of sesame seeds, if using, in about 2 cups of cold water as fine as you can. (The finer it is, the creamier the result will be.) Repeat with the remaining beans. Add water (no more than a cup) to adjust the thickness of the liquid. Run the puree through a fine strainer for a smooth milk-like texture, stirring with a spoon to force it through. (This step is optional.) Lightly salt to taste. Stir well. Refrigerate to chill. Bring a medium pot of water to a boil. Cook somyeon noodles according to the package instructions (about 3 minutes). Drain quickly and shock in cold water to stop cooking. Drain again and rinse in icy cold water. Make serving size mounds. Place the mounds in a colander to drain. Stir up the solids settled on the bottom of the soy milk and pour over the noodles in a serving bowl. Garnish with the julienned cucumbers, tomato pieces and/or sesame seeds. Drop in a few ice cubes and serve very cold.

➤ spam-based recipe to try. unfortunately a video-only, with no captions, but it looks worth eating

ingredients 3 Potato boiled and peeled 1 Tbsp Oil 8 Curry Leaves (Kadi Patta) 1/2 tsp Mustard Seeds (Rai) 1/8 tsp Asafoetida (Hing) 1 Green Chili Pepper minced (optional) 4 cloves Garlic minced 1" inch Ginger minced 1/2 tsp Ground Turmeric (Haldi powder) ½ tsp Salt 2 Tbsp Cilantro finely chopped 1-2 Tbsp Lemon juice For Batter 3/4 cup Gram flour (Besan) 1/2 teaspoon Cayenne or Red Chili powder 1/2 teaspoon Salt 1/3 cup Water 1/2 tablespoon Oil Other Ingredients 8 Dinner rolls (Pav) 2 tablespoon Ghee or Butter 2 tablespoon Chili Garlic Chutney dry Mint Cilantro Chutney Tamarind Chutney 1. Preparing batter Mix all batter ingredients together to form a thick smooth paste. Let this batter rest until you prepare the stuffing. 2. Preparing stuffing Mash the boiled peeled potatoes using your hand or a potato masher. You want them broken down, but not mushy. In a pan on stovetop (or in the instant pot on saute mode), heat oil. Add the mustard seeds, curry leaves. Let the mustard seeds pop. Add asafoetida, minced green chili, ginger, garlic and saute for 30 seconds until the raw smell is gone. Add salt, turmeric, cilantro and then quickly add the potatoes. Mix well. Add lemon juice and mix well with the potatoes. Take the potato stuffing off heat and let it cool. 3. Preparing Vada Make small to medium sized balls with the potato stuffing using your hand. Brush oil on the air fryer grill pan. Mix the batter you prepared so it is smooth. Dip the potato balls in the batter, coat evenly and place them on the air fryer grill pan. Depending on the space you have add 4 or more at once, keeping space between the vada's. Set at 390°F in Air fryer for 14 minutes. Check half way through. Carefully remove the vada's from the grill pan. 4. Preparing vada pav While the vada are being prepared, apply a cut from one side on the pav (or slice them into 2 pieces). Heat butter on a pan and place the sliced pav on it. Lightly toast on one side and then turn to toast on the other side. Apply tamarind and green chutney on one side. Add some dry chili garlic chutney. Place the cooked vada in between the pav and press gently. Serve immediately. ➤ NOTE: according to tumblr, also add a 1/2 tsp amchoor powder to the recipe https://www.tumblr.com/seaglassandeelgrass/727307036100001792

ingredients 4 cloves garlic 1 small onion, quartered 1 can black beans, drained and rinsed 1/2 cup rolled oats ½ cup panko breadcrumbs, plus more for coating 1 egg 1 teaspoon salt 1 teaspoon pepper 1 large carrots, shredded 2 tbsp olive oil, plus more for forming patties Instructions In the bowl of a food processor, add garlic and onion and chop; add beans, oats, bread crumbs, egg, salt, pepper and pulse again until the mixture comes together to form a paste. Scrape mixture into a large bowl and stir in carrots; let sit for about 30 minutes or cover and refrigerate overnight. With oiled hands, divide the mixture into 5 equal portions. In a skillet over medium-high heat, add olive oil. Place remaining bread crumbs into a shallow plate and coat the burgers in the crumbs. Cook patties 2-3 at a time (do not crowd pan) and cook for about 2-3 minutes; flip over to brown the other side. Once they are browned on both side, place back on a platter and keep warm. ➤ sb at work said it looks really boring but is surprisingly delicious. also that you can replace the bread crumbs with extra oats

how to: wash your hands and vessel first onion, cabbage, carrot salt, pepper, oregano (use from yard) sauerkraut calculator for how much salt let sit in salt for half an hour then moosh and put in jar then let it sit for 2-5 days with r's jar weights and lids

1.5 cups of peanuts 2 27oz cans of pinto beans 3/4 cups honey 5 eggs half cup melted butter 2 tsp baking powder Grind the peanuts in food processor. Drain the pinto beans, add, and grind further. Put in bowl, mix in honey and eggs Add the butter and baking powder, pour into a round cake pan, and bake for 45 min at 375.

10 ounces (283 g) spaghetti 1 red bell pepper, thinly sliced (130 g, approx. 1 cup) 2 large carrots, grated (150 g, approx. 1 heaping cup) 1 cup lightly packed green onions, finely chopped (40 g) 1 cup, lightly packed cilantro, finely chopped (40 g) 2 cups finely chopped or grated cabbage (300 g, use red, green or napa cabbage or a mixture) 1 tbsp minced ginger (10 g) 3 cloves garlic, minced (about 3 tbsp, 15 g) 1/2 cup (120 g) peanut butter 1.5 tbsp rice wine vinegar 1/4 cup low-sodium soy sauce 2 tbsp lime juice 2.5 tbsp maple syrup 1/2 tsp red pepper flakes or up to 1 tbsp sriracha sauce 2–4 tbsp water to adjust consistency Bring a pot of water to a boil stovetop. Cook pasta according to package instructions. While the pasta is cooking, chop all the vegetables and add to a large mixing or salad bowl. To make the dressing, blend all ingredients until smooth and creamy. Start with 2 tbsp of water and increase up to 5 tbsp to adjust the consistency. It should be fairly thick and creamy but still pourable. When the pasta is finished cooking, drain and rinse under cold water then add back to the pot with 3 tbsp of water and mix to coat. Add the pasta to the bowl with the chopped veggies. Top with the sauce and mix well. Serve right away topped with optional peanuts or cashews, sriracha and a squeeze of lime juice.

2 cups dried milk 1-1.5 cups unsweetened cocoa powder 1 tsp salt 2 tbsp corn starch 2-3 cups powdered sugar - whisk all together in bowl - store in jar (shelf stable) Use 1-2 tablespoons mix per 8 oz hot water

butterscotch blondies (skipping the mix-in candies) 12 tablespoons salted butter (170g), plus more for the pan 1 2/3 cups all-purpose flour (225g) 3/4 teaspoon baking soda 1/2 teaspoon kosher salt 1 1/3 cups packed light brown sugar (280g) 2 large eggs (100g), cold from the fridge 1 tablespoon vanilla extract Flaky salt (optional) 8x8-inch baking pan, lined in parchment paper. Brown the butter. Add two ice cubes, to cool down the butter and re-introduce the liquid that was boiled off. Preheat oven to 350. Mix dry ingredients. Add brown sugar to the slightly-over-room-temperature butter and mix until well combined. Add eggs to butter one at a time, to emulsify together. Add vanilla. Add dry ingredients and mix well. Let rest 5 min or so to thicken up. Spread batter into pan, sprinkle with flaky salt, bake for 40 min.

1.5 tablespoon oil use oil of choice 1 inch ginger 10 grams, chopped 2 large garlic cloves 7 grams, chopped 1 medium red onion 120 grams, sliced 3 stalks of green onion chopped 1/2 teaspoon cumin powder 2 teaspoons berbere spice adjust to taste 2 tablespoons tomato paste 3/4 cup red lentils 135 grams 2 cups vegetable broth divided 25-30 baby spinach leaves cilantro or parsley to garnish Press the saute button on your Instant Pot. Once it displays hot, add the oil and then add the chopped ginger, garlic, red onion & spring onion. Cook the onion, ginger and garlic for around 3 minutes until softened. Then add the cumin powder and berbere spice, mix well and cook for few seconds. Add the tomato paste, red lentils and stir for 30 seconds. Then add 1.5 cups vegetable broth and close the lid. Press the manual or pressure cook button and cook on high pressure for 6 minutes, with the pressure valve in the sealing position. Quick release the pressure and then press the saute button. Add the remaining 1/2 cup of the vegetable broth if desired at this point. I added the remaining 1/2 cup. Stir in the spinach leaves. Let it simmer for 1 minutes or until the spinach leaves have wilted. Serve this Instant Pot Ethiopian Lentil Stew with injera (the Ethiopian flat-bread) or plain rice! You may garnish it with cilantro or parsley.

1 ½ cup scalded milk 1 ½ cup cornmeal 2 Tbsp butter 1 egg 1 cup cooked rice (1/2 cup dry rice, overcooked) 4 tsp baking powder Pinch o salt Pour scalded milk over cornmeal and butter. Cool. Add beaten egg, baking powder, salt and rice. Bake in an 8x8 for 30m at 400F

• 2 large oranges • 6 eggs • ½ pound ground almonds • ½ pound sugar • 1 teaspoon baking powder • a touch of salt 1. Wash the oranges and simmer them, unpeeled, in water to cover for 2 hours. Cool, cut them open and remove the seeds. Puree the oranges, including the peel, in a food processor. 2. Preheat oven to 400 degrees. 3. Beat the eggs in a large bowl. Add the remaining ingredients, including the orange puree, and mix thoroughly. Pour into a buttered and floured cake tin, with a removable base if possible. 4. Bake for one hour, or until a knife inserted in the centre comes out clean. Cool in the tin before turning out.

3/4 cup almond flour (NOT almond meal) 2 cups gluten free flour blend 1 teaspoon baking soda 1/2 teaspoon baking powder 1 1/4 cup sugar 1/4 teaspoon salt 1 teaspoon pure vanilla extract 1 3/4 cups almond milk (or other dairy free milk, but do not use coconut milk!) 2 large eggs 2 tablespoons oil 3 tablespoons lemon juice (Use four for extra lemon flavour) Icing 1 tablespoon lemon zest 1 cup powdered sugar 1-2 teaspoons lemon juice Preheat the oven to 350º F. Spray a bundt pan with oil. In a large bowl, add dry ingredients and whisk to blend. In a small bowl, add wet ingredients and whisk to blend. Pour wet ingredients into dry ingredients and mix until just barely mixed. Bake for 45-50 minutes. Bake time may vary depending on the size of the bundt cake pan you use. Allow cake to cool. Prepare icing (add lemon juice slowly until correct texture) and drizzle over cool cake. Note: If your gluten free flour blend doesn’t contain Xanthan Gum or Guar Gum, please add 1 teaspoon.