LINKDING

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)

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.

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 egg whites 1 dash lemon juice 2 1/4 cups almond flour 1 3/4 cups powdered sugar 1 pinch salt 1/4 tsp baking powder 1 tsp orange zest 1 Tbsp almond extract 1 tsp vanilla (1/2 cup icing sugar for coating) Whip egg whites and lemon juice to stiff peaks. Sift together almond flour, 1 3/4 cups icing sugar, and baking powder. Fold into egg whites in three batches. Add orange zest, vanilla, and almond. Roll dough into 1 inch balls, roll in icing sugar. Shape into an oval. Spread on baking sheet and slightly flatten. Let sit at room temperature for 1-2 hrs for tops to dry out. Pre-crack shell tops by squeezing slightly. Bake at 300 F for 20 min.

2/3 cup butter 3/4 cup sugar 3 Tbsp cocoa 5 Tbsp rum 1 cup GF rice crispies 1 cup oatmeal Mix well. Shape into balls. Roll in icing sugar.

• 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.

Mix together: 1/2 cup olive oil 1/4 cup honey 3/4 cup cider vinegar 1 Tbsp water Salt Pepper (can heat until honey fully dissolved) Add to sauce: 1 cup onion 1 cup green pepper 1 cup celery 1 can black beans 1 can lentils 1 can corn niblets (can drain excess juice) Store in fridge up to 3 weeks. Eat with tortilla chips.

Tools you’ll need: Working Stovetop Clean Pan and lid Pan-safe spoon or spatuala Cup, Like for drinking out of Ingredience: Arborio Rice but really you can use any short or medium-grain rice, and if you don’t care about the risotto gooey texture, you can use any damn rice you want. You can even use farro, because that’s what you had in the pantry and can’t be arsed to go to the store. Chicken Broth or chicken bullion and water. Some kind of cooking oil or butter Pre-chopped or Dehydrated Onionchar- dried or fresh thymechar- fresh or dehydrated mushroomschar- Everything with a char- can be bought fresh and frozen for later, or use the dehydrated version, whatever is convenient. Those frozen pre-cooked chicken breast things, cut into 1-inch-ish chunks Swiss cheese. The pre-sliced/or shredded and bagged stuff. Salt and pepper to taste Yes, that’s a lot of ingredience. This is like. Lazy Cooking 201. this recipe also makes a shitload of food that reheats well for lunch and dinner tomorrow. How Do: Decide how much you want to make. the ratio is: for every 1 frozen chicken breast, use: ½ of your drinking cup of rice, cheese, cooking fat and mushrooms ¼ drinking cup onions and thyme if using fresh/frozen, or ¼ inch if the dried stuff. 2 drinking cups chicken broth 1 drinking cup water. Once you’ve decided how much you’re going to make, gather all ingredients and tools together and make sure everything is clean. pan on stove, put your oil or butter in. When the oil is hot, add the rice and swirl it until the oil coats the rice and let it toast a bit until it’s a bit brown. Add mushrooms, thyme, onion and chicken. You don’t even need to defrost anything. Once all the frozen stuff is mostly thawed or the dried ingredients are fragrant, add 1 drinking cup of chicken broth. Stir so everything is wet, put the lid on the pan, and leave it for 5-7 minutes. Sit down. Fuck around on your phone, watch youtube, whatever. after 5-7 minutes, add 1 drinking cup of water, stir again, and leave it for 5-7 minutes. repeat this liquid-5 minutes-liquid, using 2 parts broth to 1 part water until the rice is fully cooked and sort of making it’s own sauce. you really don’t need to stir it constantly. Once the rice is cooked, take the pan off the heat, pull the stems of the thyme out if using fresh/frozen, and add the cheese. Stir one last time, and eat as much as you want. This isn’t the easiest recipe. but it’s something filling and nutritious that tastes good and you won’t have to cook again tomorrow, so for a day you’ve got a little extra and want to do more? this is pretty good.

Dice two onions, sautee with some olive oil and sesame oil until translucent Add 6 cups chicken broth and 3/4 cups rice Flavour with garlic, ginger, fish sauce, and soy sauce to taste Dice 4 small breakfast sausages and stir in Pressure cook on high for 30 min, then let depressurize naturally Stir in 1 cup of defrosted frozen corn kernels and a garlic mustard cube Top with diced cilanto and a touch of rice vinegar, enjoy

4 cups chicken broth 1 medium onion 2 cloves garlic One 1-inch piece fresh ginger 1 1/2 pounds carrots (5 large) 1 Tbsp olive oil 1/4 tsp ground allspice 1/2 cup unsalted roasted cashews 2 tsp honey 1/4 tsp ground pepper Chop the onion and mince the garlic and ginger. Slice the carrots into 1/4-inch-thick coins. Heat the oil in a medium pot over medium-high heat. Add the onion and cook, stirring occasionally, until softened, 3 to 4 minutes. Add the garlic and ginger and cook for 1 minute more. Stir in the allspice and cook for 30 seconds. Stir in the carrot coins, then add the chicken broth, and simmer until the carrots are tender, 8 to 9 minutes. Remove the pot from the heat, stir in the cashews, honey, and pepper, and then puree the soup in 3 batches in a blender until smooth. (Alternatively, use an immersion blender.)

1/2 cup fish sauce 1/3 cup sugar 1/4 cup distilled white vinegar ½ cup water 2 cloves garlic, minced 1 or 2 Thai chiles, stemmed freshly ground black pepper to taste Can be used fresh or refrigerated up to one week ➤ good on a cold rice-noodle-and-cabbage salad, or on hot rice and egg, and probably lots of other stuff!

2 pounds tomatoes (6 medium or 4 large) 1 medium eggplant (1 pound), diced into ½-inch cubes 1 large bell pepper (about 8 ounces), cut into 3/4-inch squares 1 medium-to-large zucchini (about 16 ounces), diced into 1/2-inch cubes 5 tablespoons plus 1 teaspoon extra-virgin olive oil, divided 3/4 teaspoon fine sea salt, divided, more to taste 1 medium yellow onion, chopped 4 cloves garlic, pressed or minced 1/4 cup chopped fresh basil 1/4 teaspoon red pepper flakes, more or less to taste 1/4 teaspoon dried oregano Freshly ground black pepper, to taste Preheat the oven to 425 degrees with one rack in the middle of the oven and one in the upper third. Blitz the tomatoes in a food processor until they are broken into a frothy pulp. Set aside. Chop the zucchini, eggplant, and pepper. On one baking sheet, toss the diced eggplant with 2 tablespoons of the olive oil until lightly coated. Arrange the eggplant in a single layer across the pan, sprinkle with ¼ teaspoon of the salt, and set aside. On the other baking sheet, toss the bell pepper and zucchini with 1 tablespoon of olive oil and 1/4 teaspoon salt. Arrange the vegetables in a single layer. Place the eggplant pan on the middle rack and the other vegetables on the top rack. Set the timer for 15 minutes. Meanwhile, warm 2 tablespoons of the olive oil in a large soup pot over medium heat. Add the onion and 1/4 teaspoon salt. Cook, stirring occasionally, until the onion is tender and caramelizing on the edges, about 8 to 10 minutes. Add the garlic, stir, and cook until fragrant, about 30 seconds. Add the tomatoes and reduce the heat to maintain a gentle simmer. Once 15 minutes are up, remove both pans from the oven, stir, and redistribute the contents of each evenly across the pans. This time, place the eggplant on the top rack and other vegetables on the middle rack. Bake until the eggplant is nice and golden on the edges, about 10 more minutes (the eggplant will be done sooner than the rest). Remove the eggplant from the oven, and carefully stir the eggplant into the simmering tomato sauce. Let the zucchini and bell pepper pan continue to bake until the peppers are caramelized, about 5 to 10 more minutes. Then, transfer the contents of the pan into the simmering sauce. Continue simmering for 5 more minutes to give the flavors time to meld. Remove the pot from the heat. Stir in 1 teaspoon olive oil, the fresh basil, and red pepper flakes. Crumble the dried oregano between your fingers as you drop it into the pot. Season to taste with additional salt and black pepper.

4 c. cubed watermelon, frozen 1 c. ginger beer 1/2 c. vodka 1/4 c. lime juice Ice, for blending Mint leaves, for garnish Lime slices, for garnish Directions In a blender, combine frozen watermelon, ginger beer, vodka, and lime juice. Blend until smooth. (If it's not slushy enough, add ice and blend again.) Pour into glasses (or copper mugs!) and garnish with mint leaves and lime slices. ➤ (also good with 2c ginger beer to the watermelon and no vodka (spicier!))

1 1/2 pounds tomatillos, husks removed, split in half (680g; about 10 medium) 1 medium white onion, peeled and split in half (about 6 ounces; 170g) 2 to 4 Serrano or jalapeño chilies (adjust according to spice tolerance, remove seeds and ribs for milder spice), split in half 10 to 15 sprigs cilantro, tough lower stems discarded 1 tablespoon vegetable oil Kosher salt Adjust oven rack to 4 inches below broiler and preheat broiler to high. Place tomatillos, onion, and chilies on a foil-lined rimmed baking sheet. Broil until darkly charred and blackened on top and tomatillos are completely tender, 6 to 12 minutes Transfer vegetables and their juice to a blender, food processor, or the cup of an immersion blender. Add half of cilantro. Blend in pulses until a rough puree is formed. Heat oil in a medium saucepan over high heat until shimmering. Pour salsa into the hot oil all at once (it will steam and sputter). Immediately start stirring and continue to cook, stirring, until salsa is darkened and thick enough to coat the back of the spoon, about 3 minutes. Remove from heat. Finely chop remaining cilantro and stir into salsa. Season to taste with salt. Let cool, then serve. Salsa can be stored in the refrigerator for up to 5 days. Can also be stored in freezer. ➤ (the lobster made this for us and it was delicious!)

1 red onion, finely diced 15 whole black peppercorns 15 whole allspice berries 4 bay leaves 1/3 cup juice from 1 grapefruit (2 1/2 ounces; 80ml) (see note) 1/3 cup juice from 1 to 2 oranges (2 1/2 ounces; 80ml) (see note) 1/3 cup juice from 4 to 5 limes (2 1/2 ounces; 80ml) (see note), plus a little extra just in case Salt Place onion, peppercorns, allspice, and bay leaves in a small saucepan and cover with water. Bring to a boil over high heat. Remove from heat, drain carefully, and transfer onions to a sealable container, such as a Mason jar. Add grapefruit, orange, and lime juice. Onions should be submerged at this point; if they aren't, top off with extra lime juice. Stir to combine, season to taste with salt (they should be quite salty—use about 1 teaspoon of kosher salt or 1/2 teaspoon of table salt), cover, and refrigerate until color deepens, about 2 hours. Onions can be stored in the refrigerator for up to 2 weeks. Do not eat peppercorns, allspice berries, or bay leaves. ➤ (the lobster made this for us and it was delicious!)

1 tablespoon extra-virgin olive oil 1 1/2 pounds skin-on, bone-in chicken thighs 1 cup medium diced white onion 2 medium cloves garlic, smashed and peeled 1 large tomatillo, husk removed, rinsed, and roughly chopped 1/2 teaspoon Mexican oregano 1/4 teaspoon ground cumin One (14.5-ounce) can fire-roasted diced or crushed tomatoes 2 tablespoons roughly chopped chipotles plus 2 tablespoons adobo sauce from one (7-ounce) can 1/2 cup homemade chicken stock or low-sodium chicken broth 1 bay leaf Kosher salt Warm corn tortillas, tomatillo salsa, onion, cilantro, grated cotija cheese, and lime wedges for serving Heat oil in a Dutch oven or large pot over medium-high heat until shimmering. Add chicken thighs skin-side down and cook until well browned, about 6 minutes. Flip thighs and continue to cook until other side is lightly browned, about 3 minutes. Transfer chicken to a plate, leaving fat in pan, and set aside. Add onions and garlic to Dutch oven and cook, stirring occasionally, until onions have browned around the edges, about 5 minutes. Add tomatillo and cook until browned around the edges, about 4 minutes. Add oregano and cumin and cook until fragrant, about 30 seconds. Add tomatoes, chipotle, and adobo sauce and stir to combine. Remove from heat. Transfer sauce to the jar of a blender and puree until smooth. Pour sauce back into pan, stir in chicken stock and bay leaf, and bring to a boil over medium heat. Nestle chicken thighs in sauce, reduce to a simmer, and cook until meat registers 165°F in thickest part of thigh on an instant-read thermometer. Transfer chicken to a plate and let sit until cool enough to handle. Remove sauce from heat and discard bay leaf. Pull chicken meat into strips, discarding skin, any large pieces of fat, and bones. Stir chicken into sauce and cook over medium heat until warmed through, about 3 minutes. Remove from heat and season with salt to taste. Spoon chicken into warm tortillas and top with tomatillo salsa, onion, cilantro, and cotija cheese. Serve with lime wedges. ➤ (the lobster made this for us and it was delicious!)

2 oranges with thick skin 2 cups granulated sugar 2 cups water optional: cinnamon stick Using a serrated knife, cut off the very top and bottom of the oranges, just exposing the flesh inside the pith. Then, cut wide strips of the peel from the orange, from pole to pole. Scrape any flesh from the inside of the peels using a melon ball scooper. Using a chef's knife, trim the edges of the peel pieces so they are even and rectangular. Cut the rectangles into narrow strips. Set up a bowl of cold water and set aside. Combine 2 cups water, the sugar, corn syrup, and cinnamon stick in a saucepan. Stir to combine the ingredients. Place water into another saucepan. Set both pots over medium heat. Bring the sugar solution to a simmer and stir until all of the sugar has dissolved. Remove from heat and set aside. Once the pot of water has reached a boil, add the orange peels and simmer for one minute. Strain out the zest, place in the ice water bath. Discard the water, rinse the pot, and add fresh water. Bring the fresh pot of water to a boil and blanch the peels a second time, for one minute. Strain out the peels, stir to add them to the pot with the syrup, and bring them to a low simmer, over low heat. Simmer the peels for one hour, stirring frequently. Remove the peels from the syrup, and spread them so they are not touching over a cooling rack. Allow them to dry overnight, turning halfway through.

8 persian cucumbers 0.5 cup green onions 2 tbsp garlic 1.5 tbsp white vinegar 2 tbsp soy sauce 2 tbsp sesame oil 1 tbsp korean chili flakes 1 tbsp sesame seeds 1 tsp sugar Slice the cucumbers, pat dry, and toss with salt. Let sit for 15 minutes, then rinse off salt and pat dry again. Combine ingredients in a bowl, toss, and store overnight in the fridge.

5 ounces (1 1/2 cups) orecchiette (or another short dry pasta, like macaroni or penne) 4 cups chicken or vegetable stock or water, divided 4 slices (6 ounces) thick-cut bacon, cut into 1/2-inch pieces 3 garlic cloves 1 pound collard greens (about 2 small bunches) 1 (15.5-oz.) can cannellini beans, drained and rinsed 1/4 to 1/2 teaspoons red pepper flakes, depending on your spice tolerance Kosher salt and freshly ground black pepper 1 ounce Parmesan or pecorino, finely grated (about 1 cup), plus more to serve 1 tablespoon butter (unsalted and salted both work) Put the pasta in a small bowl and cover with 1 1/2 cups of chicken stock or water, stirring occasionally to make sure the pasta isn’t clumping together. Add the bacon to a medium Dutch oven along with 2 tablespoons of water. Place over medium heat and cook, stirring occasionally, until the fat melts out of the bacon and the bacon grows brown and crisp, 12 to 15 minutes. (If you’re using turkey bacon, add 1 tablespoon of any oil along with the water.) Meanwhile, smash, peel, and finely chop the garlic. Strip the collard leaves from the stems. Stack the leaves and cut lengthwise into four long sections. Stack the pieces and cut crosswise into 1/4-inch thick strips (you should have about 6 cups lightly packed). Using a slotted spoon, scoop the bacon from the Dutch oven and transfer to a plate, leaving the fat behind. Add the garlic and cook until tender and aromatic, 1 to 2 minutes. Add the red pepper flakes and cook until aromatic, about 30 seconds. Add the collards, the remaining 2 1/2 cups of chicken stock or water, and a big pinch of salt and black pepper. Increase the heat to high and bring to a boil, then reduce the heat to maintain an active simmer. Add the beans and cook, partially covered, until the liquid has reduced to about 1 cup and the greens are tender and silky, 40 to 45 minutes. Taste the greens and add more salt and black pepper if needed. (You want it to be very well seasoned at this point, so the liquid and greens can season the pasta.) Add the pasta along with the soaking liquid and simmer, stirring constantly, until the pasta is al dente, 3 to 5 minutes. Remove from heat, add the cheese, butter, and reserved bacon, and stir well to combine. Taste and add more salt, black pepper, and red pepper flakes if needed. Divide the pasta among 4 bowls and garnish with more cheese.

1 tbsp vegetable oil 1 onion, finely chopped 1 bell pepper, finely chopped 3 garlic cloves, minced 1.5 Tbsp chili powder 1 tsp cumin 1 tsp oregano 1/2 tsp cinnamon 4 C crushed canned tomatoes 2 C frozen corn, thawed and drained of excess water 1/3 C uncooked brown lentils & 1 C water 1 can beans veg bouillon to taste salt and pepper as needed slow cooker it, then serve with grated cheese, and cornbread on the side

<blockquote> 1 jalapeño pepper, cut into 1/4-inch rings 2 large red onions, finely sliced (about 1 quart) 1 cup distilled white vinegar 2 teaspoons kosher salt 1 cup water 1 cup sugar Place jalepeño and onions in a medium mixing bowl. Heat vinegar, water, sugar, and salt in a small skillet over high heat, whisking until sugar is dissolved. Bring to a boil, then pour over onions. Press onions down with a spoon until submerged. Place a double layer of paper towels on top of onions and press down until completely saturated in liquid to keep onions submerged. Allow to sit until onions are softened and liquid has cooled, about 25 minutes. Onions will keep indefinitely in a sealed container in the refrigerator.</blockquote>

(aka chickpea pancake) 1 cup chickpea flour 1 tsp salt 1 tsp freshly ground black pepper 4 to 6 Tbsp olive oil 1/2 large onion, thinly sliced 2 tsp chopped fresh rosemary Heat the oven to 450. Put a well-seasoned or nonstick 12-inch pizza pan or cast-iron skillet in oven. Put the chickpea flour in a bowl; add the salt and pepper. Slowly add 1 cup warm water, whisking to eliminate lumps. Stir in 2 tablespoons olive oil. Cover and let sit while the oven heats, or for as long as 12 hours. The batter should be about the consistency of heavy cream. Remove the pan, pour 2 tablespoons of the oil into it and swirl. Add the onions and cook until they’re well browned, 6 to 8 minutes. Stir in the rosemary. Stir the onions and rosemary into the batter, then immediately pour the batter into the hot pan. Bake for 10 to 15 minutes, or until the pancake is firm and the edges set. Heat the broiler and brush the top of the pancake with 1 or 2 tablespoons of oil if it looks dry. Set the pancake a few inches away from the broiler, and cook just long enough to brown it in spots. Cut it into wedges, and serve hot or warm. ➤ (also good made without the onion and rosemary)

<blockquote>Cabbage – I used 2 bags of cabbage chopped in strips from the freezer. Probably 3 cups. Let thaw ahead of time Stewing beef – I used one bag from the freezer probably around 1 lb. Let thaw ahead of time 2 T Butter Melt butter in pan. Caramelize cabbage. This will take a while. Then, pulse in food processor until small pieces. Sear stewing beef and chop into small pieces. Put stewing beef and cabbage in crock pot with four cups of beef broth. Cook on low for 3 hours. Add can of diced tomatoes (796mL can) and a can of tomato paste. If you are adding chopped potatoes and/or carrots do this now. Cook on high for 4 hours Add 1 T of white vinegar, salt and pepper to taste, and dill. My diced tomatoes were Italian seasoned. Not sure how this impacted the overall flavour.</blockquote> my version: 3-4 cups cabbage sliced into small pieces vegetable oil 1 lb stewing beef, cut into bite-sized pieces beef bouillon 1 can diced tomatoes 3 potatoes, chopped 3 carrots, chopped 1 T white vinegar 2T dill salt pepper In a large pan, slowly caramelize the cabbage the same way you do onion. This will take a long time! Put the stewing beef and caramelized cabbage into a crock pot along with 4 cups beef broth. Cook on low for 3 hours. If your beef is frozen, give it extra time, and poke it at some point in the cooking process to break apart the chunks of beef. Add the can of diced tomatoes, the carrots, and the potatoes. Cook on high for 4 hours. Add the vinegar and dill, as well as salt and pepper to taste. Stir well and serve.

6 hard boiled eggs 4 onions, chopped 4 green chilies 1 sprig curry leaves 1/2 tsp cumin seeds 1/2 tsp mustard seeds 1 pinch fenugreek 1/4 tsp turmeric 4 Tbsp oil 2 tsp sugar salt to taste 1 tsp red chili powder 1 tsp coriander powder 1/4 tsp cumin powder tamarind, small lemon-sized amount corn starch Hard-boil the eggs and set aside. Set up little bowls of your various ingredients to prepare to add at the right time. 1. mustard seeds, fenugreek, cumin seeds 2. curry leaves 3. onions and green chili 4. coriander powder, cumin powder, red chili powder, turmeric, salt Heat oil in a pan, and when hot add bowl 1. When they splutter add bowl 2 and saute until crisp. Add bowl 3, sprinkle with salt, and fry for a while. Add bowl 4 and fry for 2 minutes on medium. Add tamarind pulp, sugar, and a small amount of water to create a sauce. If desired add corn starch (mixed with sugar first to prevent clumping) to make the sauce a thicker texture. Add the eggs and cover them in sauce, and simmer at least 5-8 minutes. Adjust salt and tamarind as necessary. Serve with rice.

When making traditional Mennonite green bean soup, if I can't find a smoked ham hock for the stock, this recipe has a decent way of creating a facsimile with bacon. Boil 9 slices of bacon in 6 cups water for half an hour, take the bacon out and pan-fry it with salt to re-add flavour to the bacon, cut up the fried bacon and add it to the soup. Not as good as a proper stock, but will do the job when I have a hankering.

Ingredients 1 quart chicken or beef stock 4 large eggs 3 ounces (85g) freshly grated Parmigiano-Reggiano cheese Freshly grated nutmeg, to taste (optional) Freshly grated lemon zest and/or fresh lemon juice, to taste (optional) Finely minced flat-leaf parsley, to garnish (optional) salt to taste Directions 1. In a medium saucepan, heat stock over medium-high heat until simmering. Lower heat to a bare simmer. Season lightly with salt. 2. Meanwhile, in a mixing bowl, whisk together eggs and cheese until thoroughly mixed. 3. Slowly pour egg mixture into the soup while whisking. Return to a simmer, then remove from the heat. Season with salt once more, if needed. 4. You can season and garnish the soup as desired. A light grating of nutmeg is traditional, as is some finely grated lemon zest, and even a squeeze of fresh lemon juice. Garnish with parsley, if you like. Serve hot. (can have greens added as well)

1 cup split peas 1/2 teaspoon turmeric powder 1 teaspoon salt 3 cups water Put into a pressure cooker. Pressure cook on high for 9 minutes with natural pressure release. Set it aside. Mise en place for cooking: BOWL ONE 1 teaspoon cumin seeds 1 tablespoon coriander seeds crushed in mortar pestle 2 cloves BOWL TWO 1 medium onion, chopped BOWL THREE 4 large garlic cloves, minced 1 inch ginger, microplaned 2 green chilies, minced BOWL FOUR 1 pint jar canned tomatoes 1/2 tsp salt BOWL FIVE 1/2 teaspoon coriander powder 1/4 teaspoon garam masala 1/2 teaspoon kashmiri red chili powder 1/8 teaspoon red chili powder or adjust to taste 1 teaspoon kasuri methi crushed, dried fenugreek leaves In a heavy bottom pan, heat generous amount of oil on medium heat. Once hot, add the cumin seeds, crushed coriander seeds and cloves. Saute for few seconds until fragrant. Then add onions, cook for around 3 to 4 minutes until they are soft and start changing color. Add the crushed garlic-ginger-green chili. Cook for 1 to 2 minutes until the raw smell goes away. Add the chopped tomatoes along with 1/2 teaspoon salt and mix. Cook for 7 to 8 minutes until tomatoes are very soft and cooked. Then add the coriander powder, garam masala, kashmiri red chili powder, red chili powder, cilantro and kasuri methi. Stir together and cook another minute. Pour into the pot of boiled dal and mix thoroughly. ➤ Not quite on par with the best restaurant dal I've had, but pretty dang good.

1 15-oz. can black beans (well rinsed and drained) 2 eggs 3 Tbsp oil 3/4 cup cocoa powder 1/4 tsp salt 1 tsp vanilla 1/2 heaping cup sugar 1 1/2 tsp baking powder Chocolate chips Preheat oven to 350 degrees F (176 C). Lightly grease a 12-slot standard size muffin pan. Add eggs to food processor and pulse a few times. Add remaining ingredients (except chocolate chips) and puree – about 3 minutes – scraping down sides as needed. You want it pretty smooth. If the batter appears too thick, add a Tbsp or two of water and pulse again. It should be slightly less thick than chocolate frosting but nowhere close to runny. Evenly distribute the batter into the muffin tin and smooth the tops with a spoon or your finger. Optional: Sprinkle with chocolate chips. Bake for 25 minutes or until the tops are dry and the edges start to pull away from the sides. Remove from oven and let cool for 30 minutes before removing from pan. They will be tender, so remove gently with a fork. Store in an airtight container for up to a few days.

Onion Tomato Sauce 1 onion, roughly chopped 4 cloves garlic, roughly chopped 2-inch ginger, roughly chopped 1 tomato, chopped 1/2 Serrano pepper or green chili (optional) Cashew Sauce 1 cup water 1/2 cup cashews 1/4 cup heavy cream or full-fat coconut milk 3 tablespoons ghee 1/4 cup cashews 1/4 cup golden raisins 1/2 teaspoon cumin seeds Spices 2 teaspoons paprika 1 teaspoon salt 1 teaspoon coriander powder 1/2 teaspoon turmeric powder 1/2 teaspoon garam masala 1/4 teaspoon ground cardamom 2 cups chopped potato (1-inch cubes) 1 cup water 5 cups chopped vegetables (peas, carrots, green beans, bell pepper, broccoli, cauliflower, corn, whatever) ½ teaspoon dried fenugreek leaves (kasoori methi) Cilantro, garnish Instructions To prepare the onion tomato sauce, add the onion, garlic, ginger, tomato, and Serrano pepper to a blender or food processor and puree until smooth. Set this aside. Prepare the cashew sauce by blending 1 cup water, 1/2 cup cashews, and heavy cream until smooth. Set aside. Press the sauté button, add ghee, 1/4 cup cashews, and golden raisins to the pot. Stir-fry until the cashews turn golden. Remove the cashews and raisins from the pot and set aside. (this step is optional, you can garnish with these things untoasted, but it is a nice touch) Add cumin seeds to the pot. Once they begin to brown, add the onion and tomato mixture and stir-fry for 7-8 minutes, or until the onion and tomato mixture has thickened. Add all of the remaining spices along with the potatoes and mix well. Add 1 cup water, secure lid, close the pressure valve and cook for 5 minutes at high pressure. Open the valve to quick release any remaining pressure. Add the remaining chopped vegetables. Secure the lid and cook for an additional 2 minutes at high pressure. Open the valve to quick release any remaining pressure. Stir in the cashew sauce and fenugreek leaves. Garnish with cilantro and ghee-coated cashews and raisins.