Eh. Hehe. I probably should avoid this thread. Just today I burned a pizza ;_;
Someone mentioned wanting this, so here's a page where you can add recipes and talk about food.
I'll start off with my extremely simple dish "Freestyle cauliflower and sausages"
Take as much cauliflower as you want and cut it into pieces of whatever size you want. Put it in a pot.
Add water to cover at least half the cauliflower, or at least enough that it won't instantly boil away.
Add whatever you want of salt, spices, butter and cooking oil, (I like a generous amount of butter and salt plus pepper)
Put on stove and turn on the heat.
When the water's boiling, add sausages. (I use this (http://storkjokken.nortura.no/getfile.php/Storkj%C3%B8kken.no/Bildearkiv/Produkter/Gilde_polser/171363.gif%20%28250x235%29.gif) kind). They can be whole or cut into pieces or whatever. If your cauliflower pieces are big you can maybe wait a little longer.
Boil until the cauliflower's soft and tasty.
Add more of any spice you felt there was too little of.
Eat.
(you can use the sauce-ish water left on the bottom as water for the next one and it'll be extra tasty.)
Question: is this a general food thread or a recipe thread? The title seemed a bit specific.
Great recipe except for the whole sausage part, since (IMO) Norwegian sausages (especially the kind you linked to) are the worst (wurst).
Question: is this a general food thread or a recipe thread? The title seemed a bit specific.
Bake in the oven at 375 Celsius
Bake in the oven at 375 Celsius for about 40-45 minutes
Don't worry, I've managed to screw up boiling rice.
Oh, yeah? Well, I've managed to carbonize microwave popcorn. Beat that XD
I forgot sugar in a cheesecake...I once put sugar on my baked potato instead of salt. Wasn't as bad as it sounds, but it did not turn it into a sweet potato.
Eh. Hehe. I probably should avoid this thread. Just today I burned a pizza ;_;
It's a mistranslation from the Icelandic original, and should read "bake oven in nearest volcano at ...". ;DBake in the oven at 375 Celsius for about 40-45 minutes or until the top is a light brown color and it smells amazing.I had to run down and check, and yes -my oven can't reach that kind of temperature. Are you sure you don't mean fahrenheit?
I had to run down and check, and yes -my oven can't reach that kind of temperature. Are you sure you don't mean fahrenheit?
It's a mistranslation from the Icelandic original, and should read "bake oven in nearest volcano at ...". ;D
Eh. Hehe. I probably should avoid this thread. Just today I burned a pizza ;_;
My favorite dessert is a chocolate self-saucing pudding. But you can easily substitute the chocolate with extra vanilla or whatever flavor you want :) (I made a choc-chip one once) and it has extreme minimal washing up! I usually put it in the oven just as the family sits down for dinner, so that it's ready juuuuuust in time for dessert :)
Mmmm... that looks yummy. Easy, too.
Just a couple of questions re: translating this into American terminology/ingredients.
* What texture is "caster" sugar? When I've seen it mentioned in British cookbooks, sometimes it seems to be the same as what we call plain white sugar -- relatively fine-crystalled, but our standard for baking, putting in coffee, etc. Other times, "caster" sugar seems to = "powdered" sugar, i.e. extremely fine-textured (almost floury) sugar, prepared with a small amount of cornstarch to keep it dry and fluffy. In the U.S., we usually use that to sprinkle over fruit, pancakes, desserts, etc., or to make frostings or certain cookies/frostings.
* I'm assuming your "self-raising" flour = our "self-rising" flour, which is plain flour plus baking powder and salt. I've seen different formulas for how much baking powder and salt to add to each cup of plain flour for self-rising, but is there an Australian standard?
Does anyone have any recipe requests or particular interests?
Any suggestions?
I'll put my recipe in english and german, so those who want to learn german can write it down in origin (and the germans around here speaking better english than me can root the errors out ;) ). Depending on the water added and pumpkin/carrots used it is for 1-3 persons.
kürbissuppe: (Pumpkin soup)
1 Fingerbreite Ingwerscheibe klein gehackt - half an inch of ginger
1-2 Zehen Knoblauch (Optional) - toes of garlic
3 Lauchzwiebeln - spring onions
ca. 1 Spann Lauch - 3-4 inches of leek
1 TL Olivenöl - Teaspoon of olive oil (you can take more if you like)
20-30g frische Kokosnuss (Optional) - fresh kokonut (must be about one eigth of a fresh fruit)
200-300g Möhren - carrots (about 3-5 carrots depending on size)
150-250g Kürbis - pumpkin (I had a small one, hokkaido, was about a quarter)
50-80g Kartoffel (optional) - potatoe (1 potatoe, you can put up to three middle sized ones)
ca. 100g Magerquark - curd
Kreuzkümmel, Salz, Pfeffer, Gelbwurz - cumin, salt, pepper, curcuma
1. Cut ginger, garlic, leek and kokonut to small pieces and roast gently with cumin in the oil.
2.Add carrots and after roasting shortly add some water. Put the lit on the poot and stew.
3. While doing this cut pumpkin and potatoe in small pieces and add together with the curcuma. Roast shortly.
4. Add water as needed and stew until everything is soft. Add salt and pepper as you prefer.
5. If you can, puree everything.
6. When finished cooking and hearth is out add the curd.
As it is apple time here I sometimes add an apple or two to the soup.
Awww! I too, made pizzas last night and actually thought of you (I was thinking "how can Nimphy not like mozzarella cheese?!") But they turned out rather well for once, so I was happy. The best bases are the made-from-scratch bases, and they're really fun to knead XD
Dear Kex:
Your soup sounds delicious! I like the exotic note of the coconut, cumin, and turmeric (as "curcuma" is known in the U.S.) with all the root vegetables.
I've taken the liberty of editing your recipe to flow better in U.S. English. (However, I've left your metric quantities the same; I may translate those later.) I also inserted a few queries. I hope this doesn't crush your spirit -- I'm a copy editor by training and a great believer in exactitude. When I cook, I'm totally OK with experimenting, but I know a lot of people get anxious in the kitchen and need all quantities, processes, etc. spelled out without any room for doubt.
With that said...
Mostly they chop of the pumpkins head and remove the seeds and simply put it into the oven (with skin) for up to 30 minutes. While in the oven one can cook rice, vegetables or meat or all three together, spice that and fill it into the pumpkin and then eat it from the inside out. Afterwards you can at least the winter crooknek squash as well as ordinary pumpkins still as lantern ;).
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120 g smetana (sour cream?)
Following up on my response to Kex's wonderful German Pumpkin Soup recipe:
I made it today, substituting butternut squash for pumpkin and canned coconut milk for the fresh coconut and quark (because those were the ingredients I had). Also, I realized that "50-100 g potato" works out to just one small potato.
The flavor was tasty but a bit bland (though with a nice ginger edge, and sweetness thanks to the 1/2 apple I added). I think it needs a bit more salt, umami, and spice.I always write less spice because at my öast appartment sharing community they told me to cut down on spices because it always got too hot ;)
I like that it's vegan; I'm an omnivore, but here in California you have to cater to all sorts of diets. But another time, I might try thinning it with canned chicken or vegetable broth (for umami and salt) and see if I miss the coconut.
But I've also heard it's sort of an acquired taste. Is that true?
Hey, since we've got a pretty international bunch here in the forums, how does everybody feel about peanut butter?
Speaking of chilipeppers. Somewhere in discussions under SSSS pages there was mentioned an apple pay with chilipepper. Maybe, someone knows its recipe(-es)?
Your wish is my command.Thank you! I am going to try it as soon as I found all the ingridients, maybe tomorrow. I don't think they sell piñon somewhere around here, but siberian cedar nuts should be good enough...
New Mexico-style apple pie with green chilies and pine nuts. (pi [N-with-tilde]on is the Spanish word for locally harvested pine nuts) http://www.rionuevo.com/news/index.php/2013/10/recipe-of-the-week-new-mexican-apple-pie/
Curried Spinach-Pea Soup
From Moosewood Restaurant New Classics
5 cups water
1/2 T. salt
8 cups diced potatoes (about 5 medium)
8 garlic cloves
1-2 T. vegetable oil
4 cups chopped onions (3-4 onions)
1 1/2 T. grated fresh ginger
1 1/2 tsp. (i.e. 1/2 T) turmeric
1 1/2 tsp. ground cumin
1 1/2 tsp. ground coriander
1/2 tsp. cinnamon
1/2 tsp. cardamom
1/8 tsp. cayenne pepper, or to taste [You can substitute a dash of Tabasco or other pepper sauce]
1/4 tsp. pepper
1 T. fresh lemon juice, or to taste (about 1/2 lemon)
1 lb. frozen green peas (about 3 cups) [NOTE: This is one of the few cases where frozen peas are actually better than fresh; they keep their color better when cooked.]
4 cups packed fresh spinach (or equivalent frozen)
1 can low-fat coconut milk (14-oz. can, or 1 3/4 cups)
I tried this one today and gosh it's good! I had some Quark left and put it in there. As i still have fresh coconut left I took that one in instead of the milk and portions head to be reduced down to one persons meal. It tasted delicious and I will put that one into my receipe book. Also it is really healthy :)
So I tried the apple-chilli pie today! What can I say about it... When I was like "Maybe I'll preserve some pieces to share with my colleagues tomorrow" my parents all gone like "No! Nom nom nom!" Even inspite of I have forgotten of cinnamon. I hope not to forget about cinnamon next time...
I forgot sugar in a cheesecake...I...I don't know what to say....
NOTE: Winter squash can substitute for the yellow summer squash, as noted below. Liquid whey can substitute for up to half the broth or buttermilk. (I had some left over from making cheese.) If you don't have canned broth, use bouillon cubes and the equivalent amount of water.
You made cheese. :D
I've made "paneer" (Indian white cheese) once or twice. But I decided it was too much trouble, when Indian stores all over Silicon Valley sell perfectly good fresh or frozen paneer for about the same price.
Then a friend who knew I like to experiment late at night in mylaboratorykitchen gave me a kit for making soft "farmer's" cheese. It was fun, and the cheese turned out pretty tasty, especially when I added some herbs from my balcony garden.
But I realized why cheese is expensive: it takes a lot of milk to make, at least 8-10x the volume of the resulting curds. The rest is whey, basically a yellowish, watery, faintly buttermilk-smelling broth. It's supposedly packed with protein (dried whey powder is a major component of sports drinks and supplements), and you can use it in smoothies or making bread.
So I had a bunch of cubes of frozen whey that were cluttering up my freezer, and I really wanted to use them up. So I gambled, thawed them, and put the result in the soup. Luckily, it worked. ("Let's see what happens" is kind of my M.O. in the kitchen. Usually it doesn't result in injury or food poisoning...)
I have never had an open-faced sandwich! I don't know how I feel about the idea... I'm too much a fan of grilled/pressed/fried sandwiches. Speaking of which, guys: get yourself some good creamy havarti cheese and a pear or two--slightly underripe is actually good here imo, makes them just slightly tangy. Cut the pear into thin slices and layer it onto your bread between slices of havarti, then either butter the outsides of the bread and grill it, or dip the whole thing in an egg monte-cristo style and then grill it. If you want to get fancy you could put in some cinnamon and fresh rosemary too. Om nom nom nom!
Anyway, here's my favorite recipe, ridiculously easy chicken korma. Don't get scared off by all the ingredients, it really is easy:
Chicken--about 4 chicken breasts worth, cut into pieces
5 cloves garlic
1 tsp salt
1/2 tsp each black pepper and cayenne pepper (cut back on the cayenne if you're a wimp about spice like me)
1/4 tsp each ground coriander, cumin, cardamom (if you can get the whole stuff and grind it yourself it is totally worth it btw)
1 lime's juice
Combine all the above and marinate them overnight.
1 onion, diced
1/4 cup butter
2 14.5oz cans tomato sauce, diced tomatoes, or the equivalent in fresh tomatoes
1 pint whipping cream, light cream or half and half
1 bunch chopped cilantro
rice
Saute the onion in the butter until it's translucent and all the harshness has been cooked out of it. Then add the chicken and marinade from last night and cook it for 10min or so. Take a moment to appreciate the delicious smells. Add the tomatoes, cover it and cook for about 30min. When it's done, add the cream and cilantro and serve it over rice. \o/
The Sriracha bottles that takeaway food joints here put on the counter are the most spicy "Asian" sauces that I was able to find so far, spicier than even the Sriracha you can buy over the counter (and I did go as far as buying from an Indonesian-owned Asian-community-serving Asian food shop down in Southern France). And I put that stuff onto my meals like you'ld do with ketchup, and then break my "base level" spice shakers out of my vest pocket ...We probably should be discussing this on the recipe thread, but what about spicy Thai/Indonesian/etc. sauces? Those often have fatty ingredients (coconut milk, peanut butter, etc.) in which to suspend the capsaicin. I don't know what's available worldwide, but here in Asian-influenced California, grocery stores routinely sell all kinds of bottled and canned Southeast Asian hot sauces and preparations. (Then there's Sriracha Sauce, which I am not fond of but apparently fuels the entire tech industry...)Maybe JoB knows a proper spicy microwave noodle brand :PSorry, I'm really fond of pasta, convenience food, and spicy, but the combination thereof turns out as "prepare pasta in a pot with boiling water, put mildly spicy ready-to-eat pesto on top (*), then level up with straight chili powders."
((*) When going spicy, that's often a certain Pesto Arrabbiata. Not at all spicy itself, but a good base to heap capsaicin on. But the Italian maker doesn't sell that line even back in Italy, so it's not a usable suggestion in this int'l forum ...)
I've pretty much given up on finding spicy sauces. They need some sort of substrate to hold the capsaicin in suspension, and that is usually vinegar, so the sauces tend to have a strong taste of either vinegar or something strong enough to cover up the vinegar (for anything labeled "Chipotle", that's the taste of "smoke"). Hence, powders.
Sorry, I'm really fond of pasta, convenience food, and spicy, but the combination thereof turns out as "prepare pasta in a pot with boiling water, put mildly spicy ready-to-eat pesto on top (*), then level up with straight chili powders."You carry spice around with you in a vest?? What are you, some kind of dragon/human culinary commando? If this forum ever goes on an Ssss inspired expedition, remind me that JoB will not be in charge of supplies/cooking.
((*) When going spicy, that's often a certain Pesto Arrabbiata. Not at all spicy itself, but a good base to heap capsaicin on. But the Italian maker doesn't sell that line even back in Italy, so it's not a usable suggestion in this int'l forum ...)
I've pretty much given up on finding spicy sauces. They need some sort of substrate to hold the capsaicin in suspension, and that is usually vinegar, so the sauces tend to have a strong taste of either vinegar or something strong enough to cover up the vinegar (for anything labeled "Chipotle", that's the taste of "smoke"). Hence, powders.
We probably should be discussing this on the recipe thread, but what about spicy Thai/Indonesian/etc. sauces? Those often have fatty ingredients (coconut milk, peanut butter, etc.) in which to suspend the capsaicin. I don't know what's available worldwide, but here in Asian-influenced California, grocery stores routinely sell all kinds of bottled and canned Southeast Asian hot sauces and preparations. (Then there's Sriracha Sauce, which I am not fond of but apparently fuels the entire tech industry...)
The Sriracha bottles that takeaway food joints here put on the counter are the most spicy "Asian" sauces that I was able to find so far, spicier than even the Sriracha you can buy over the counter (and I did go as far as buying from an Indonesian-owned Asian-community-serving Asian food shop down in Southern France). And I put that stuff onto my meals like you'ld do with ketchup, and then break my "base level" spice shakers out of my vest pocket ...
The actual Asian style restos offer Sambal Oelek as well (which is a paste and not a sauce in my books). That one you actually can buy hotter yourself, I occasionally enjoy the waiters' faces when I ask for a second bowl after having emptied the one from the table's "refill every other day or so" menage ...
(On a more general note, the fact that I need to avoid soy sauce isn't conducive to going to Asian restos all that frequently, so ...)
The Sriracha bottles that takeaway food joints here put on the counter are the most spicy "Asian" sauces that I was able to find so far, spicier than even the Sriracha you can buy over the counter (and I did go as far as buying from an Indonesian-owned Asian-community-serving Asian food shop down in Southern France). And I put that stuff onto my meals like you'ld do with ketchup, and then break my "base level" spice shakers out of my vest pocket ...Can you say "coincidence"? I posted that, went to run some errands, dropped by my standard Asian food joint for lunch, and lo and behold, they have started to resell their Sriracha as well. Which means that for the first time, I get a close look at the fine print:
You carry spice around with you in a vest??Only the base level stuff (current max 175,000 Scovilles), and in its original container (http://www.chili-shop24.de/gewuerze-mit-chili/chilipulver/130/habanero-gewuerzstreuer-175-000-scoville-einheiten?c=47) with the sealing foil still in place underneath the screw-on lid. I once had a "security container (http://www.chili-shop24.de/fan-artikel-und-praemien/687/schluesselanhaenger-fuer-chilipulver?c=18)" with some 800,000 SCU powder rip apart off said vest, ever since, the real McCoy stays at the office until use is actually planned.
What are you, some kind of dragon/human culinary commando? If this forum ever goes on an Ssss inspired expedition, remind me that JoB will not be in charge of supplies/cooking.My cow-orkers make a point of leaving me the seat at our table that is the farthest from any children present ... 8)
What's wrong with soy sauce though, can people be intolerant to that too?Soy is comparatively high on purine (http://en.wikipedia.org/wiki/Purine), to the point of tofu (vegetarian's standard meat substitute) having more of it than actual meat. I'm less than hot about the potential side effects of long-term Allopurinol (http://en.wikipedia.org/wiki/Allopurinol) medication, so I'm dieting to keep my gout in check.
As the holidays approach, I'm starting to plan and buy ingredients for my Christmas gifts, mostly edible, home-made things such as jams, preserves, cookies, spiced nuts, etc.Cookies, YES! :D I've never made jam before, nor have I heard of these "spiced nuts" but all of those sound delicious! i especially enjoy mint-flavored things around the holidays, I find, so if you've got anything like that, please share!
Would anyone be interested in recipes for such things? They mostly rely on ingredients you can get year-round, or in wintertime (such as a preserve made from dried apricots, golden raisins, and almonds, or apple cider caramels). And most of them don't require special equipment such as a candy thermometer.
Feel free to reply either on this thread or by PM.
Not a recipe post :( but I made a huge batch of pasties today! They'd totally still exist in SSSS :3
Also, at this time of year the supermarkets sell these amazing cranberry and pistachio shortbread biscuits and they are sooooooo moooooooorish I could eat them forever.
I really want to find a recipe and try making some in the holidays :)
Will you share the pasty recipe?I sorta.... Made up the pasties...but the ingredients were:
Also, I'm good at reverse-engineering recipes. If you can't find *that specific* cran-pistachio shortbread recipe online, let me know the ingredients listed on the package and its general taste/texture (e.g. is it crispy like an American-style chocolate chip cookie or soft and crumbly like classic Scottish shortbread?) and I bet I could come up with something similar.
The simplest shortbread is just flour, butter, and sugar, plus any flavorings. Cookie recipe only start getting complicated when you add in eggs, baking powder, non-standard flours and sweeteners, etc.
I sorta.... Made up the pasties...but the ingredients were:
1kg beef mince
2 onions
2 garlic cloves
2 potatoes
3 carrots
2 cups? (Two near-empty packets) Frozen peas
2 cups? (A bowl) beef stock
1 tin of tomatoes
Extra water because it tried to catch on fire
Sooooo much tomato and Worcestershire sauce
1 tablespoon of mustard seeds
One million cups of corn flour. (Kidding...I don't actually know how much... Just enough to thicken it up a little)
1 pack of crusty frozen short crust pastry from the depths of the freezer
Makes approx 24 pasties and 12 small pies (maybe more if people didn't keep EATING the filling while I was filling the pastry ;______;) :P
Ooh, that sounds tasty. And I like your spirit of improvisation -- that's how some of my best dishes came about.Yup, it's minced beef, and the fine corn flour :)
Does "beef mince" = "ground beef/hamburger meat" here in the U.S.?
"Corn flour" = that super-fine, white powder we call "cornstarch" and use to thicken sauces? Or is it more like "cornmeal," which is yellow, grittier than flour and we use to make mush, cornbread, etc.?
Method:
I'm assuming you brown and crumble the meat first, adding the diced onion and garlic once it's thrown off enough fat to fry the vegs in. Once the onions start to soften, add the potatoes and carrots (peeled and chopped) and fry gently till all the vegs are soft. Then add the frozen peas, tomatoes, broth, etc., and cook until it's gooey and the flavors have melded. (Thicken with cornflour as needed.)
Then... scoop filling into hand-sized circles of pastry? Fold in half and bake?
I look forward to trying these. But after Thanksgiving, because the traditional American menu is set for at least the next 48 hours.
If you like candy making, these apple cider caramels are amazing... http://smittenkitchen.com/blog/2012/10/apple-cider-caramels-the-book-is-here/ (http://smittenkitchen.com/blog/2012/10/apple-cider-caramels-the-book-is-here/). (Scroll way down for the recipe)
Half of them are going to a Thanksgiving celebration - otherwise I will eat them all myself! Pretty easy and fast aside from the time it takes to reduce a quart of cider down to 1/2 cup. Makes a delicious, slightly gooey caramel - gotta put it in the fridge and cool it down before I cut it.
Ohh, you beat me to it -- I LOVE Smitten Kitchen's recipe for apple cider caramels!
The one change I make to it is substituting salted butter for the unsalted butter-plus-kosher-salt combination.
I did it - for the first time in forever I tried to cook caramels. My mother never allowed me to try this when I was a child because she was afraid I would burn it and myself.
Unfortunately, I couldn't buy the sort of apple cider described in the recipe anywhere, so I substituted it with 1/2 unfiltered apple juice and 1/2 alcoholic cider (3,5%). I didn't have corse sea salt either and used normal salt, but I'm afraid I took too much (1+1/4 teaspoon) because what I ate from the pot tasted really salty (but so good! Still, my mother was right, I burned my tongue badly. :P ) I wonder if there is a difference between american and european teaspoons?
Now I'm impatiently waiting for the mixture to cool down because I'm not really sure it will become firm at all. Well, if it doesn't I'll serve it with yogurt as a dessert. ;)
Fresh off of making another batch of mead, and I figured I could post the recipe I've used (although, the one I made today was an incredibly lazy variant, since I want to have it done by mid-january):
Lazy Way of Making Mead
Ingredients:
- 4 kg honey
- 16 liters of water
- 1 packet of fortified wine yeast (or regular wine yeast for a lower ABV)
- Sugar (preferably brown sugar).
Heat up the honey while in their glass bottles (by lightly heating up water around it). Boil sixteen liters of water and put them in a fermentor (20-25 liters volume). Pour all of the honey into the fermentor, and stir well. Put the yeast and a spoonful of sugar in some warm water (30-35 degrees celcius). Cool both down until both are room temperature, and mix the yeast in with the honey. Put airlock over fermentor and let it yeast for a period of 30-90 days (minimum thirty, and never do it if the airlock spends less than a minute between each bubble/indicator the fermentation process is still ongoing).
Once the mead's fermenting process is done, add in a dash of hops, stir it then bottle it. You can also add other tastes to the mead at this point by mixing in juice from fruit, hops, cloves, etc. From my experience, pear juice works very well with mead.
Ooh, this looks interesting. I don't even know what a fermentor is though, so I probably don't have the necessary equipment.Well, you get everything you need with the 'make your own wine/beer starter kit' they sell at Europris (although, an alkometer is always nice before you start drinking). A fermentor is really just a big jug with a hole in it for an airlock so you can pay attention to the fermentation process process. It was a bit difficult finding some of the English term for things (fermentor = gjæringskar, airlock = gjærlås).
Those of you who have read page 228 know what I'm talking about.Ooooh! I'll have a go! Sort of! I just made shortbread :3 I definitely don't think Mikkel has shortbread in that bag though- it's too crumbly- but I'll write it down anyway :)
Assuming that the baked goods that blew our little scout's mind were classic, sweet cookies (or biscuits) -- not fish-based kitty treats, because I doubt Lalli's feline nature was mentioned in his dossier -- what was in them???
Assuming that something so delicious as to transport you into a world of violet blooms and tinkling kanteles could be made from worldly ingredients, let's try to reverse-engineer a recipe.
Ooooh! I'll have a go! Sort of! I just made shortbread :3 I definitely don't think Mikkel has shortbread in that bag though- it's too crumbly- but I'll write it down anyway :)
Would there be rice flour available?? ???
Oh, that sounds DEE-LISH! I have to try making them.Yeah, the honey is an extra :) just add to taste
In the Known World, I don't know if they have rice (though maybe wild rice, (http://en.wikipedia.org/wiki/Wild_rice) which is native to the Great Lakes area and therefore cold-tolerant). But they probably would have found a substitute that gives the same nice crisp texture as rice flour.
One question: Is the honey (in chunks) one of the nom-noms? It's not necessary to make the dough stick together, or something? (I ask in case I don't have enough or want to substitute.)
Those of you who have read page 228 know what I'm talking about.
Assuming that the baked goods that blew our little scout's mind were classic, sweet cookies (or biscuits) -- not fish-based kitty treats, because I doubt Lalli's feline nature was mentioned in his dossier -- what was in them???
Those of you who have read page 228 know what I'm talking about.
Assuming that the baked goods that blew our little scout's mind were classic, sweet cookies (or biscuits) -- not fish-based kitty treats, because I doubt Lalli's feline nature was mentioned in his dossier -- what was in them???
??? Don't tell me there are family members who don't like apples? (I mean, having an apple farm and such...)My spoilsport sister said it would make the biscuits soggy ;__;
Another sidenote to the apple cider caramels I made: In the end, they were to liquid to make caramels out of it, but they tasted super yummy on bread (stereotypical German: bread = <3). And also in combination with cream cheese. My mother asked me to make a full glass of it, but I can't find the time at the moment. :-\
My spoilsport sister said it would make the biscuits soggy ;__;
However, I took a picture of the non-apple biscuits :) they're not very square because i gave up trying to be accurate....
(http://i62.tinypic.com/2weypv6.jpg)
don't show those to Lalli or there won't be any left for us :-[[Pictures Lalli in a harness making the cat-tank airfoil over the seas from Denmark all the way to those cookies]
These sweet, tender muffins harbor a generous helping of winter squash. The squash makes them moist and contributes a golden color, plus it adds an appealingly familiar, subtly sweet and nutty squash flavor.
For baking, I am partial to buttercup squash. (http://www.wisegeek.org/what-is-buttercup-squash.htm) Note that I did not write butternut squash, which is probably the most popular of the winter squashes because it is among the easier of squashes to peel and it tastes pretty good.
Buttercup squash (http://www.nzbsc.com/) is round and squat and has a hard, dark green striped rind. The flesh is bright orange, dense and sweet. It lacks the water of other winter squashes, and when baked it yields a beautiful, thick, smooth puree.
Anyway, there's a youtube channel (https://www.youtube.com/user/SwedishMealTime)where a bunch of crazy swedes cook normal food using rather extreme methods. It's pretty hilarious if you are into
a) people yelling in Swenglish
b) people making a giant mess
c) the magic of movie-making somehow producing delicious-looking homecooked food anyway in spite of the above
Haha, I love these guys!And always with a tall glass of milk.
Regular!!! Ordinary!!! Swedish!!! Mealtime!!! Cooking wonderful Swedish food in the most epic, metal way possible! (I love how, once they've broken everything [and everyone] in sight cooking, all the Vikings sit down to eat very quietly and politely.)
And always with a tall glass of milk.I think the mayonaise is a more recurring accompaniment to, well, everything they do.
Ooh, that cake sounds yummy -- and gluten-free, for those concerned about that. I'll have to try that.
I'm a little surprised there isn't any vanilla or other flavoring in the custard. But does the almond flavor of the cake compensate for that? Or fruit on the topping?
There are still some fairly old recipes floating around if you are really looking, at least here in my area...but I think, the everyday-food has been pretty simple and quite boring, such as oatmeal, oatcakes, stew...
That's been my general impression. I'm something of a historical-food geek. Some "olden days" dishes were quite elaborate and strongly flavored (even *weirdly* flavored for our modern palates, e.g. the medieval European habit of putting sugar in all sorts of meat and vegetable dishes, or Romans adding herbs, spices, and garum (fish sauce) almost randomly to everything).
But other things were either so labor-intensive or dull by comparison that when newer ingredients and dishes came on the scene (and technology allowed more fresh produce, dairy, and meat), things such as corned beef or stockfish dropped in popularity.
If you want to follow up, let's pursue this discussion over in the Recipe (etc.) thread (http://ssssforum.pcriot.com/index.php?topic=118.0). I'm happy to share recipes or take questions.
Uhm, there is still a little bit of sugar in almost all my dishes... am I living in the past? ;D Seriously, I am honestly surprised now that you don´t add sugar to your vegetables.
Okay, we can relocate in the recipe-thread. I´m copying the relevant quotes.
So, what traditional recipes still live on in your area?
If you ever visit Iceland and some food is called "traditional" and has the word "súr" in it be very careful, it might be cured in lactic acid. It's a fine way to preserve meat for a long time but the taste is similar to sour milk and not in a good way.There are pronouncedly sour dishes in other regional cuisines as well, from Sauerbraten to Sauerkraut to Asian sweet-sour sauces. I'm a bumbling layman at cooking, but AFAIK the most prevalent trick to make all those enjoyable is to counter the acid with sugar. I take it that that was traditionally in short supply on Iceland, though?
There are pronouncedly sour dishes in other regional cuisines as well, from Sauerbraten to Sauerkraut to Asian sweet-sour sauces. I'm a bumbling layman at cooking, but AFAIK the most prevalent trick to make all those enjoyable is to counter the acid with sugar. I take it that that was traditionally in short supply on Iceland, though?
Viisikielinenkantele, do you have a good recipe for Dampfnudeln? That sweet pastry with a salty crust at the bottom? I absolutely loved these when I did an internship in Heidelberg for 3 months, but sadly never got hold of one since then. Here, we only have Franzbrötchen (https://en.wikipedia.org/wiki/Franzbrötchen), but as they date from after the Napoleonic wars they aren't that old/traditional.
No, sugar might work for other kinds of sourness but lactic acid has a whole different and very unpleasant taste of its own...
Viisikielinenkantele - I tried out the Hildegard-von-Bingen-nerve-cookies this week and I'll be darned if they don't leave you feeling warm and fuzzy just like the description stated :P It's a strange flavour, and much less sweet than what I'm used to, but the spice mix is lovely and the house smelled heavenly while they were cooking and for a while afterwards!
If you are interested, I can try to translate some other recipes of Hildegard von Bingen, there are a few others.
Not really and Easter dish, but I made it today!
Honey and Apple Self-Saucing Pudding Sorry for confusing instructions :/
Glad you liked them! Yes, I was very surprised how powerful some regular kitchen-substances can be...
If you are interested, I can try to translate some other recipes of Hildegard von Bingen, there are a few others.
Okay, I will ask my friend if she has a recipe-book for Hildegard von Bingen-recipes. In the meantime, this I have found in the internet:
Schwäbisches Habermus (should be the first meal of the day):
I don´t know if you can try it, the ingredients are very obscure... but it sounds interesting, don´t you think?
I thought I'd contribute something as well so... here goes!Thanks, Divra -- this looks like a great brunch dish!
Fläskpannkaka
(Pork pancake)
I believe that this will be my 100th post, and what better way to celebrate than with cake! Danish poppy seed cake to be exact :D and while I can't share cake with everyone online, at least now you can get a recipe to try at home, and I promise, this one is phenomenal. I made it at home and for a friend's birthday, and although it was a big cake it disappeared VERY quickly, and even the fussy eaters went for second and third helpings :P
Inspired by the discussion about how cake batter is always tastier than cake, I give you Sweden's favorite no-bake treat
Chokladbollar
Inspired by the discussion about how cake batter is always tastier than cake, I give you Sweden's favorite no-bake treatAhh, I made these just the other day! But being lazy I skipped the rolling them into balls part and just ate the mix with a spoon. :)
Chokladbollar
100g butter, room temperature. (NOT margarine. Get the real stuff. It pays off.)
150 ml sugar.
300 ml rolled oats.
3 tbsp cocoa powder
1 tsp vanilla sugar or a few drops of vanilla extract
2 tbsp liquid (if you're making this with/for kids, use water or milk, for adults you might use strong coffee or the liquor of your choice)
Nib sugar, shredded coconut or chocolate sprinkles for rolling.
Mix the dry ingredients in a bowl. Add in the butter and liquids. Knead into a dough. Roll the dough into little balls, roll them in nib sugar/coconut/sprinkles, and place them on a plate in the refrigerator for half an hour before serving OR just get out a spoon and scoff the lot.
Kids tend to love to make these because you don't have to use anything mum and dad don't want you using (sharp knives, the stove, et.c.), tastes great and makes a mess like nobody's business.
Thank Yuu, I was curious too :)But how could you bake with things as vague as "1 cup", which size must be the cup ? *Lost if she doesn't have accurate measurements, to the persons who are able to cook without that, you have all my admiration*
That's the thing, though, 1 cup is actually a standard measurement! It's a specific measuring cup size. You don't, like, just grab a coffee mug and use that. ;p Errr it's about... 236 ml?Don't worry for the conversions :) I'll search. It must just be me translating "a cup" without asking myself anything else.
Maybe I should have done the metric conversions....
Laufey was curious about my Butter Tart recipe, so here it is! Unfortunately, I don't have any photos at this time, but maybe later on....
Vintage Canadian Butter Tarts
...As long as you reduce the temperature on time, they're pretty foolproof.
Those sound really yummy, unfortunately I don't have any tart pans, but I'm keeping it for future reference. Or could it be baked as a pie? Also, you have to reduce the temperature? *Is confused by the last line*
Hmm, I've never tried it as a pie. The result would probably taste similar to a pecan pie. But you would need to account for differences in baking time and probably oven temperature as well, so I'm not sure I'd recommend experimenting.
And yes, you need to reduce it. You bake it at 450 for 8 minutes, then after that you reduce the oven temperature to 350 and bake it for 15-20 more minutes. : D
That's the thing, though, 1 cup is actually a standard measurement! It's a specific measuring cup size. You don't, like, just grab a coffee mug and use that. ;p Errr it's about... 236 ml?
Maybe I should have done the metric conversions....
Laufey was curious about my Butter Tart recipe, so here it is! Unfortunately, I don't have any photos at this time, but maybe later on....
snip
Yes, in cooking in the English- speaking world, "1 cup" = 8 fluid ounces or 1/2 pint.
WARNING WARNING WARNING.
Cups, teaspoons, tablespoons, ALL OF THAT.
Standard here at my house is to put the measurement in millilitres or grams or whatever system used next to it.
Because wouldn't you have it, a cup or a tablespoon or a teaspoon is DIFFERENT depending on which country it is from, regardless if English-speaking or not. Some recipes note a cup as being only 200ml. Others note it at being 220ml. The standard form of 1 cup in Australia is 250ml. 1 cup in the US is usually not in metric at all. Tablespoons are horrific, sometimes being 12.5ml, sometimes 15ml, sometimes 20ml, and sometimes even 25ml (for some things this is fine, but if you put twice as much baking powder in something as needed... eh...). The only consistent measurement I have found is in fact the teaspoon, which I have never ever seen as anything but 5ml.
But yes. Considering the international audience of this thread, perhaps putting measurements along with cups/tablespoons/etc. would be a good standard to adapt? Metric/Imperial can be converted, after all, but an ambiguous measurement of "1 cup" which can have more than three different meanings cannot.
Try not to eat all of them at once.And that's where the recipe takes a turn to being virtually impossible to succeed with. :P
If you want to experience what Lalli felt when he tasted Mikkel’s cookies, try this very easy recipe:
Vaniljekranse (Danish Butter Biscuit)
(snip)
Try not to eat all of them at once.
Try not to eat all of them at once.Perfect photo ;) And wise but difficult advice
(http://i59.photobucket.com/albums/g309/Helia_photos/4S/IMG_6198_zpstvzfznpj.jpg)
AHH these look really easy to make... and the ingredients are similar to what I use to make shortbread, so I assume the taste is similar. I'm totally going to have to try this. *_* (I've always wondered how to make the wreath-shape, never would have thought to use a piping bag because it isn't a standard part of my kitchen. Looks like I'll have to make an addition! : D )
If you want to experience what Lalli felt when he tasted Mikkel’s cookies, try this very easy recipe:
Vaniljekranse (Danish Butter Biscuit)
Ingredients
300g flour
200g butter
100g icing sugar
1 large egg
2 tbsp (15-20 ml) of vanilla paste
Ingredients must be at room temperature.
Put the flour and sugar in a bowl and mix with the butter. Add the vanilla paste and the whipped egg, and combine well.
Cover a baking sheet with parchment paper and use a piping bag to form little wreaths.
Bake in a preheated oven at 200 C for 8-10 minutes.
Try not to eat all of them at once.
(http://i59.photobucket.com/albums/g309/Helia_photos/4S/IMG_6198_zpstvzfznpj.jpg)
Hmm, after all these delicious sounding recipies I feel a bit like a bummer to post my questions here, but it says "Other food-related stuff", so I figure this is the place for it.Don't know. I'm down in my pantry right now, and my evaporated milk supposedly expired two years ago :P but the ends of the can aren't bulging so it should still be fine. Here's a paper on canning that may or may not help (I just skimmed)http://bmb.oxfordjournals.org/content/56/1/1.2.full.pdf (http://bmb.oxfordjournals.org/content/56/1/1.2.full.pdf)
I was wondering for a while now: How long is food stored in tin cans edible. Would it be possible for the SSSS-crew to resupply from y0-foodstorage if it was in tin cans or from well stored dry goods? I don't seem to find sources in the internet which cover this kind of question or, specifically, cover a timespan longer than a few years.
I was wondering for a while now: How long is food stored in tin cans edible. Would it be possible for the SSSS-crew to resupply from y0-foodstorage if it was in tin cans or from well stored dry goods?Foodstuffs have a best-by date because legislation insists that they have one. Run-of-the-mill tin-canned food puts that a couple years into the future, special "prepper" versions advertise 15 or more, and freeze-dried tin-canned long term provisions currently name dates in the year 2040 (http://shop.conserva.de/de/49-fundg-gefriergetrocknet-grossdosen).
Hmm, after all these delicious sounding recipies I feel a bit like a bummer to post my questions here, but it says "Other food-related stuff", so I figure this is the place for it.
I was wondering for a while now: How long is food stored in tin cans edible. Would it be possible for the SSSS-crew to resupply from y0-foodstorage if it was in tin cans or from well stored dry goods? I don't seem to find sources in the internet which cover this kind of question or, specifically, cover a timespan longer than a few years.
Today I found myself in a tragic dilemma because I was located near a number of fruit smoothie sellers, and a number of coffee sellers, but seemingly no caffeinated fruit smoothie sellers.Just add a whole ton of sugar. Basically the same effect as caffeine.
It got me wondering about getting a smoothie and getting a double espresso and dumping it in and mixing, but that might end up unspeakable awful. I don't know! Nor what kind of fruits it might be decent with, if it's not inherently dreadful - would mango and guava be a horrible mistake? banana could be safe, but ideally banana with something additional? does orange go with coffee or is that as bad as combining orange juice with milk? raspberry smoothies usually aren't offered here but coffee goes very well with raspberry?
Coffee goes well with raspberry, almond, cinnamon, cardamon, and very nicely with orange. Orange with strong black coffee and chocolate.....mmmm!
Just add a whole ton of sugar. Basically the same effect as caffeine.
*finishes grave-digging*
I've found my new comfort food.
1 Banana
2 egg yolks
Mash banana and whisk in bowl with egg yolks
Nom on it.
This is actually pancake batter so I guess you could fry it, but lol it's actually better if you don't.
This sounds disgusting so I must try it. Thanks for sharing!Whaaat, but it's basically just cookie dough without the flour? :D Oh well, enjoy~
I've found my new comfort food.
1 Banana
2 egg yolks
Mash banana and whisk in bowl with egg yolks
Nom on it.
This is actually pancake batter so I guess you could fry it, but lol it's actually better if you don't.
I'm glad you included that last option, otherwise I would be sitting here in a paralysis of indecision up to the close of your poll.
The Medieval indifference to separating sweet and savory has always appealed to me. It makes finding the proper balance between the honey and the other flavours a challenge that is absent from most of the other cooking I've ever done.
I'm looking forward to your results!
Four-course option, and I know a lot of mediaeval recipes that include honey (both sweet and savoury) including some for fish. Lots of experience cooking at mediaeval fairs, reenactment feasts and the like. There are some good Chinese recipes too. For a fish dish, how about salmon baked with apples, hazelnuts, honey and fresh thyme, served with a watercress salad?
That technique also works well with trout, though precooking the fruit is a good idea because trout cooks much faster than salmon. I have a good quince crop this year, and I have been cooking quinces instead of apples, with honey and poudre forte (a spice mixture good with savoury foods) as an accompaniment to either fish or meat. Honey sauce with lemon or lime juice and quince paste is really nice with duck.
I would enjoy such a conversation. Excess of quinces, and indeed of apples, is a non-problem I also have this year. Last year was pretty light on both, and I hadn't enough excess to do much brewing, but this year I have good plenty of both. As well as giving fruit to my friends and selling it at the Farmers Market, I have been giving a lot to the local Produce Share.
One of the things I plan to make is a quince mead (not sure whether that would be classified as a perry, a cyser, or just quince melomel). And some year when I get to my neighbour's medlar crop before the birds do, I'd like to try making a mead using honey with the medlars. Quinces and medlars, unlike apples, are hard to juice, so I just boil those in water, strain off the pulp for making fruit paste, fruit leather, pemmican or for adding to cakes, and use the liquid instead of plain water for adding to honey to make mead.
Come to think of it, I don't know whether Minna even drinks alcohol.
Deadrose, if you are into old recipes, you might find the magazine of the Tudor Society, 'Tudor Life', quite interesting. Ríognach O'Geraghty, the spicer I have mentioned before, writes cookery articles and does videos for them. The February edition had some great old recipes for gingerbread, and there is one on rosehips coming up in the next few months -the photos in that one are from my garden.
I won't always be reliably here over the next month or two, but will drop in when I can - this weekend I'm doing plant workshops for some of the local Druids, first weekend in May is the Mediaeval Fair at Gumeracha, third weekend is the Mylor English Ale, and around the middle of May is when the Autumn/Winter foraging workshops start. Busy times.
The SCA sell a bunch of mediaeval cookbooks, with the original recipes and their redactions. 'Pleyn Delyt' and 'Take a Thousand Eggs or More' are a good start. Project Gutenberg, which free-publishes out-of-copyright books online, is another excellent resource. Look for 'The Knight's Closet Open'd' by Sir Kenelm Digby, and Hugh Platt's 'Delights for Ladies'. A modern author who has redacted a number of old recipes for everything from perfume to liqueurs to cosmetics is Jeanne Rose, who wrote 'The Herbal Body Book' and 'Herbs 'n' Things'. Her style is a bit out-there (she used to be Jimi Hendrix's tailor), but her explanations of the recipes are very clear. Paul Huson's 'Mastering Herbalism' also has useful recipes.
Bump just to indicate that all recipes are now on the list (here (https://ssssforum.com/index.php?topic=118.msg132246#msg132246)).Ooops, sorry that took so long. First post now updated!
Could a mod please update the 1st post?
Noodly: I just tried that recipe, I have two loaves in the oven right now. I made a double recipe, one loaf with apples and cinnamon and one with just dill. They're looking really good so far! :D
Ahhh nice! I've never tried making it with sweet filling, I should try that sometime. Tell me how it goes!
If you want to experience what Lalli felt when he tasted Mikkel’s cookies, try this very easy recipe:
Vaniljekranse (Danish Butter Biscuit)
Luth, I would be inclined to try a similar quantity of crushed vanilla pod. Make sure you include the tiny seeds - they taste amazing! If you want to mix the crushed pod into something, use milk, cream or caster sugar: water doesn't bring outhe flavour nearly as well. Can you get vanilla essence in Canada? Be sure to get one labelled 'Natural Vanilla Essence', not 'Vanilla Flavour'. To me the synthetic vanilla always has an undertone of kerosene in the taste.
Thanks! I know a place nearby where I can buy vanilla pods, so that should work well. I'll probably end up using a bit of cream, that sounds good.
I'm not sure if its the same thing, but we have Vanilla Extract here, its basically just vanilla flavoured alcohol, so the flavour is usually pretty mediocre, but it doesn't seem to be synthetic, at least.
Ana, those sound like what we called Jam Kisses when I was a kid. They were for fancy events and important visitors, the oatmeal ones were just for the family, but I thought they tasted better.
You guys are literally the best.
When I remember and have time (the two rarely overlap) I shall think of you and thank you for the cookie-y deliciousness.
Sorry, I'm sleep-deprived and a little dramatic.
I've had some sage growing for quite a while now, but I feel bad because it's been going to little use. Does anyone have recipes for sage? Thanks! :)I like mushrooms cooked with sage and thyme and butter and a little salt, that's always tasty. Doesn't use that much, but it's a nice side dish that goes with lots of different stuff (and you could probably put, like, sausage or something in it to make it a whole meal)
I like mushrooms cooked with sage and thyme and butter and a little salt, that's always tasty. Doesn't use that much, but it's a nice side dish that goes with lots of different stuff (and you could probably put, like, sausage or something in it to make it a whole meal)
If you want to experience what Lalli felt when he tasted Mikkel’s cookies, try this very easy recipe:
Vaniljekranse (Danish Butter Biscuit)
I tried making Mélusine's Zimtsterne yesterday, and they're really good! Thanks for the recipe! :DOh, I hadn’t checked this thread recently ! I am glad that you like them :)
someone needs to come and stop me before I eat them all
I rarely cook something special lately, mainly because I do not have an oven, but I'll listen very carefully. Oh, and I can give you a recipe for cold vegetable soup. But it is eaten, mostly in the summer, so...
Okay!
Cold soup, about which I spoke, is called beetroot soup and as the name suggests it is made from beetroot.
First one or two (depending on how much soup you want), beets are rubbed on a grater or very finely cut. All this is put in a pan, poured with water as a regular soup, water is brought to a boil and cooked before the beet is ready. After this, in this broth pour out the juice of two lemons and leave to cool.
Then make a salad. Here again depending on the desire, the ingredients can be different. I make a salad of cucumber, onion feathers, radish and boiled eggs. If there is no radish, then it can be replaced with Bulgarian pepper. All the ingredients are cut into cubes and mixed. I make this soup several times, so I store the broth and lettuce in the refrigerator separately.
Hmmm, wavewright62 but is not borscht ;D
Oh, those Russians and their thousand recipes! In fact, between the borscht (which there are several species) and beetroot, there is one big difference. Borscht is eaten hot, and beetroot is cold. And in the beetroot, as far as I know the original recipe, there is no meat or any of its substitutes. In short, these are different dishes.
Sorry for the tediousness.
We always ate borscht cold; with a dollop of sour cream, and an ice cube, in it.That's how my husband likes it (sans trhe ice cube).
That may however be the Ashkenazi version.
Here is a recipe for maple taffy.ohh, I've been wondering how to do this!
Ingredients:
-Snow (clean preferably)
-Maple syrup (No specific amount)
-Saucepan
-Long Bucket for compacted snow
-Optional: Candy Thermometer
-Popsicle sticks
Steps:
-Pack a LOT of snow into the bucket and keep it in a cold place
-Put all the maple syrup into the saucepan
-Heat up maple syrup on stove (No particular temperature setting). Keep heating it up until you are satisfied with the thickness. if you want to be more precise, use the candy thermometer and keep the syrup going until it is ~115 Celsius.
-Once you are finished heating syrup, quickly bring it over to the snow and pour the syrup into strips (your choice of size, just not too large) and push the stick into the taffy and roll it up.
Enjoy! You may need some help finding snow in the summer. But during this winter it is really great.
And when making maple taffy somewhere without snow, a bucket of shaved ice works fine!hmm, sounds cool... in both senses.
It's always summer somewhere!Can confirm, in my region of Brazil its always summer. Just either wet or dry summer.
I put these up as a second chapter to 'How do I Do This Properly' over on Archive of Our Own, because several folk asked me for recipes for the food at Emil's feast. Since not everyone does Archive, thought I'd put them up here too.
THE RECIPES FOR EMIL’S FEAST
Useful recipe, Solokov! I gather you are cooking for a big family? Though sometimes if I don't know how many people I am feeding (numbers at my place can be wildly variable) I make a big lot of the recipe anyway, and if it is too much I freeze enough for several future meals. At least, I did that when I had a working freezer - mine recently died and it will be awhile before I can replace it.
Kebab recipe is now up.
Bonus recipe, My dad's rich Spaghetti sauce... well as I remember it anyway. I'm sure I messed something up.
1 lb pork breakfast sausage
1 lb lean ground beef
1 stoplight of bell peppers (one red, one green and one yellow bellpepper)
16 oz of beef, chicken or vegetable broth.
1 28 oz can crushed tomatoes
2 pounds fresh roma tomatoes
2-3 6 oz cans of tomato pastes
2 large sweet onions ~ 3 poinds of onion (red, yellow, it don't matter)
Burgundy wine to taste.
Spices to taste:
Salt
Pepper
Freshly minced garlic
Sweet oregano
Sugar
Directions:
Brown your ground beef in a large skillet, salt and pepper to taste, separate the grease and set the ground beef aside in a larger cookpot.
Use the same skillet to brown your breakfast sausage. Separate the grease and add that to the cookpot.
Dice and fry your onions till they're clear and starting carmelize, add your diced garlic, cook till the garlic has started to smell cooked, add this to your cookpot.
Put your cookpot on a low heat.
Deglaze the skillet with your broth, add that to the cookpot along with your crushed tomatoes and diced fresh romas.
The skillet can now go into the sink for cleaning.
Quarter and de-seed your bell peppers, roast and remove the outer skins, dice and add to your sauce, as well as your wine (I usually use about a cup and a half to two cups)
Mix in the tomato paste.
Add oregano, sugar and spices as you see fit.
Simmer for about an hour and a half, add more tomatoes or tomato paste in order to reach the consistency you seek, as well as spices as necessary to match the flavor profile you want.
I'm trying to decide if these pickled peppers are ok. I know it has kahm yeast growing on it a little but no mold so I shouldn't be too worried but it has just the slightest itty bitty scent of sulfur to it amidst the peppers and uh I don't wanna poison anyone, it was about 2.5% by wt salt brine and research suggests it'll be ok if the pH is low enough which I'll test but
What is "depression cake"? You make it and eat it and then you are less depressed? :)I suspect it could be referring to recipes from the great depression - using the ingredients that were possible to attain during those hard times. Or it could just be an easy, inexpensive recipe that makes you feel good. I'm not an expert on this subject.
It's beautiful! And looks yummy!
What is "depression cake"? You make it and eat it and then you are less depressed? :)
(sorry about the mixed metric and Imperial measures, such is life in Canada)Recipes use "cups", "teaspoons", "tablespoons", "pinches" etc. etc. (and "hours" and "minutes") here in strictly-metric-land as well ...
1 t sugar... unless you meant a non-SI unit (https://en.wikipedia.org/wiki/Ton#Units_of_mass/weight) here?
It occurred to me that it would be the sort of thing one could make if you were out on the land... like for instance travelling through Silent Finland! I imagine Mikkel might be schlepping some flour and sugar (honey?) along, and if they found a nice patch of blueberries, they could have a beautiful dessert without much effort. Maybe it would even change Lalli's opinion of blueberries. Has anyone ever tried to make anything like this over a camp fire?
Blueberry Grunt (sorry about the mixed metric and Imperial measures, such is life in Canada)
1 litre fresh blueberries
1/2 cup sugar
2 cups flour
1/2 teaspoon salt
2 teaspoons baking powder
1 t sugar
1 tablespoon butter
Milk as required - roughly 1/2 cup
Combine dry ingredients, cut in butter, and add enough milk to dampen dough.
Place berries and sugar in a skillet or pot that has a well-fitting lid. Stir and cook until it just begins to bubble.
Drop dough by large spoonfuls over the bubbling berries.
Cover and cook for 15 minutes.
Serve dumplings and sauce with your choice of topping - cream, ice cream, frozen yogurt, etc.
The SSSS crew would have to use water rather than milk, but it would probably still work, especially if they have some butter or lard. Delicious, quick, easy, should be possible to make over a campfire.
Never tried it with blueberries, but my dad used to make something very similar with blackberries and apples. I think he had the recipe from his mother. He also made a savoury version, with non-sweetened cheese dumplings in a beef and vegetable stew. Both were delicious.
Recipes use "cups", "teaspoons", "tablespoons", "pinches" etc. etc. (and "hours" and "minutes") here in strictly-metric-land as well ...
... unless you meant a non-SI unit (https://en.wikipedia.org/wiki/Ton#Units_of_mass/weight) here?
They could make boiled potatoes for dinner and use the potato water in place of milk? (This is something my mother does frequently, although I'm not sure where she came by that. I think it's something *her* mother did frequently?)
Also, regarding measures: I've really come to love just weighing everything. I am slowing learning how many grams to a cup for flour, sugar, water, etc. It's not always practical because it doesn't always make much of a difference, but I think it makes my creations a little more consistent (especially sourdough which can be touchy).
Recipes use "cups", "teaspoons", "tablespoons", "pinches" etc. etc. (and "hours" and "minutes") here in strictly-metric-land as well ...
Probably not carrying, but they could dig potatoes up as they go? Every now and then I mean. They probably wouldn’t be the large round ones after 90 years, but even small potatoes are edible and definitely make a nice addition to soup. It’s fairly common to have a row or two of potatoes in the garden even in the gardens of detached houses near cities and more so in the countryside.
There is a famous story about Walter Raleigh introducing the potato to Ireland.
Vulpes, you too keep bees? Bees are wonderful, I would not be without mine.
Ooh Kitty that looks really good!
Norsk blåbærkake(Returns from Google Translate)
Ingredienser:
Blåbær og kake.
Tilberedning:
Ta en kake og legg blåbær på den.
La den småkoke i fem minutter under omrøring.
Serveres varm med iskrem.
Ingredienser:
Blåbær og kake.
Tilberedning:
Ta en kake og legg blåbær på den.
La den småkoke i fem minutter under omrøring.
Serveres varm med iskrem.
The recipe says "take a cake and put blueberries on top", followed by nonsensical instructions that would best fit the package of an instant soup ("let it simmer for five minutes", etc).
I remember that during my first week in Norway - at the time I was an exchange student there - I attended a presentation on the local culture and customs. It was tailored to be entertaining to us foreigners and meant to be both true and facetious at the same time. It was combining suggestions on how to spend our free time, like "we're all about winter sports and chess, you should join!", and silly random facts, like "we invented the cheese slicer (https://en.wikipedia.org/wiki/Thor_Bj%C3%B8rklund)" (or the paperclip (https://en.wikipedia.org/wiki/Paper_clip#Norwegian_claim), I'm not sure at the moment). At a certain point we were told that [a certain brand of] frozen pizza was Norway's most typical dish, and that Norwegians usually try to prepare food as fast as possible, and eat equally fast, in order to save time to go and enjoy life(!).
There I sat, squeezed between a French student to my left and a Spanish student to my right, all coming from places where the concepts of "enjoying life" and "eating food" are basically one and the same... looking at each other very confused and wondering whether we had heard that right. (:
Nice recipe, Athena! When making similar cakes in the past I have substituted grapeseed oil for other oils or butter - I still think butter gives the best flavour, but grapeseed oil has the least obtrusive odour and flavour of the vegetable oils, which is why I also use it alone or mixed with almond oil as a base for massage oils and cerate ointments. And it is good to use if you need to adapt cake recipes to non-dairy diets.
The other ingredient that matches well with blueberries is hazelnuts, either as slivered toasted nuts in the filling or as hazelnut meal substituted for part of the flour in the batter.
what would a cook in that kitchen use the tallow for?... other than making candles to sell to Denmark? >:D