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2-Day Chocolate Chip Cookies
Dessert
PREP TIME: 45 MINUTES
COOK TIME: 20 MINUTES
TOTAL TIME: 2 DAYS 65 MINUTES
INGREDIENTS
Toffee 6 tablespoons (¾ stick) unsalted butter ¾ cup light brown sugar, lightly packed 1 teaspoon kosher salt Water, as needed Cookie Dough 1 cup (2 sticks) unsalted butter 4 ice cubes ¾ cup granulated sugar 1½ cups light brown sugar, packed 2 teaspoons espresso powder 2 teaspoons kosher salt ½ teaspoon baking soda 2 large eggs 2 teaspoons vanilla extract 2½ cups all-purpose flour 6 ounces 50-70% cacao chocolate, chopped Flaky sea salt, for sprinkling PREPARATION 1. Make the toffee: Line a baking sheet with parchment paper. 2. In a medium nonstick saucepan over medium heat, melt the butter, brown sugar, and salt, stirring until evenly incorporated. If there are grainy lumps or if the fat starts to separate, add a couple splashes of water and stir vigorously to emulsify. Continue to cook, stirring constantly, until the mixture reaches 290°F (143°C), about 10-15 minutes. 3. Pour the toffee onto the prepared baking sheet and spread out slightly with a spatula. Freeze until ready to use, about 30 minutes. 4. Make the cookie dough: Add the butter to a medium nonstick saucepan over medium-high heat. Cook, stirring occasionally, until the butter turns dark brown and smells nutty. Watch carefully so the butter does not burn. Remove the pot from the heat. 5. Add an ice cube to the butter and slowly let it melt. It may froth and bubble. Add the remaining 3 ice cubes and gently stir until melted. 6. In a large bowl, combine the granulated and brown sugar, espresso powder, salt, and baking soda. 7. Pour the brown butter into the sugar mixture and mix until combined. Don’t worry if it looks separated. 8. In a small bowl, whisk together the eggs and vanilla. Pour into the sugar and butter mixture and whisk until glossy and smooth. 9. Add the flour and fold with a rubber spatula to incorporate until the dough has no visible flour streaks. 10. Remove the toffee from the freezer (it should be a frozen disc) and break it into chunks that will fit inside a gallon zip-top bag. Double bag the toffee and seal both bags. With a rolling pin, break the toffee into small pieces. 11. Fold the crushed toffee and chopped chocolate into the dough until evenly distributed. 12. Using a large ice cream scoop or a ½ cup measure, scoop the dough onto a parchment-lined baking sheet. Wrap the baking sheet in plastic wrap, but leave a small opening at the corner of the tray. 13. Let the dough rest in the refrigerator for at least 48 hours. This will allow the flavor to develop and the dough to dry out a little as it rests, which will result in less spread when it bakes. 14. When ready to bake, preheat the oven to 325°F (163°C). Line 2 baking sheet with parchment paper. 15. Arrange the cookies on the baking sheets, leaving at least 2 inches of space between the cookies and away from the edges of the pan. 16. Bake until the cookies are golden brown with crispy edges, but are still slightly soft in the center, 18-20 minutes. Immediately sprinkle the cookies with flaky sea salt. then let cool completely. The cookies will be very soft at first but will set after they are fully cooled. 17. Enjoy!Show less
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Alton Brown’s Aged Eggnog
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https://www.bestrecipes.com.au/recipes/quick-easy-anzac-biscuits-recipe/jloz2cs4
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Baklava Cheesecake
Dessert
It's creamy and it's crispy! This baklava cheesecake is the perfect combination if you're looking for something new to impress your guests for this ramadan & eid!
Baklava crust:
1 package of filo pastry sheets 175 g melted butter
Baklava filling:
Combine the following ingredients in a bowl and set aside
200 g crushed pistachio nuts
100 g roasted and crushed hazelnuts
1 tsp cinnamon
1/4 tsp kardamum
4 tbsp powdered sugar
6-7 crushed digestive biscuits or biscuits of choice
Cheesecake filling:
600 g creamcheese
220 g sugar
120 g creme fraiche (sour cream)
3 eggs Vanilla extract
Cream the creamcheese with the creme fraiche by hand with a whisk and add the sugar. Then add the eggs with the vanilla extract and mix will till no more lumpy.
In a 22 cm spring form, layer a sheet of filo pastry, brush with butter before adding another layer. I did 4- 6 layers of filo sheets for each layer of baklava filling. (I did 3 layers of each in the bottom before adding the cheesecake mixture, and 3 layers on top) After repeating this 3 times, I added the creamcheese mixture and then did the same for the top layer. Trim the edges with scissors and brush them with butter again. Do NOT cut!
You don't need a waterbath for this recipe, though I do recomend putting a bowl of water under the springform, maybe on the bottom of the oven for the first hour of baking. Bake at 165°C / 320°F (fan) at least 1 hour and 30 minutes. Let it cool down in the oven for 20 min. after turning the heat down and then completely on the countertop. Set in the fridge overnight and then add the sirup.
Sirup:
You can make the simple sirup by combining 230 ml
& of water, 5-10 ml of rose water with 250 g sugar, one slice of lemon & a pinch of cinnamon, bring it to a boil, lower the heat to minimum and let it simmer until it thickens a bit (10-12 min). I also like to use a tiny bit of star anise for extra flavor, that's what gave it the red'ish color. Remember to decorate!
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• 1 tablespoon sugar or honey (optional, adjust to taste)
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BOK CHOY WITH SPICY MISO SAUCE
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Dinner
Lunch
INGREDIENTS
Spicy Miso Sauce
2 tbsp white miso
2 tbsp gochujang or other chile paste
1 tbsp hoisin sauce
1 tbsp soy sauce
1 tbsp sesame oil
1 tbsp sesame seeds, toasted
2 tbsp vegetable oil
1 bunch bok choy, quartered
¼ cup water
¼ cup peanuts, toasted and roughly chopped
¼ cup cilantro leaves
1 pinch sea salt
METHOD
1. In a small bowl, whisk together the miso, gochujang, hoisin, soy sauce, sesame oil and sesame seeds. Set aside.
2. Heat vegetable oil in a sauté pan over high heat.
3. Place bok choy cut side down and sear for 3-4 minutes on each side until it is slightly charred. Season with salt.
4. Reduce the heat to medium, add water, and cover to lightly steam the rest of the way.
5. Once tender, remove the bok choy from the pan, leaving behind any excess liquid.
6. Place on a serving platter. Drizzle spicy miso sauce overtop and finish with chopped peanuts and cilantro leaves. Serve with fresh lime wedges.
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Ingredients you'll need: Tangzhong: 2 tablespoons (20g) bread flour 2 tablespoons (27g) water 4 tablespoons (60g) whole milk
Dough: 1/2 cup(120g) whole milk @ 95f (30c) 1 tablespoons (9g) instant yeast 2.5 cups (320g) Bread flour 1 teaspoon (7g) fine sea salt 2.5 tablespoons (35g) granulated sugar 1 whole egg 1 egg yolk 3 tablespoons (42g) unsalted butter, softened Egg wash: 1 whole egg splash of whole milk
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Cathay Delight
2 teaspoons Coconut Milk
4 Tablespoons fresh milk
1/2 cup Kiwi juice
3 mint leaves for garnish
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Ingredients:
2 ripe Hass avocados
2 tsp lime juice
2 tbsp cilantro (chopped)
1/4 cup red onion (diced)
1/2 jalapeño including seeds (diced)
1/4 tsp kosher salt
What to do:
1. Cut avocados in half and remove pits carefully
2. Scoop the avocados into a bowl
3. Toss and coat with lime juice
4. Add the salt and mash until it's a smooth consistency
5. Fold in remaining ingredients and mix
6. Taste the guac & adjust seasoning if necessary
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Dessert
Ingredients you'll need:
Dough
- 4 cups (580g) all-purpose flour
- 1/2 cup(107g) granulated sugar
- 3/4 teaspoon (6g) fine sea salt
- 1/3 cup (84g) butter
- 1 cup (235g) lukewarm whole milk
- 2 1/4 tsp (7g ) instant yeast
- 2 eggs
- 1 egg yolk
Filling
- 1 cup (225g) brown sugar
- 1 tablespoon (14g) muscovado sugar
- 2.5 tablespoons (17g) cinnamon
- 1/3 cup (84g) butter
Vanilla bean Cream Cheese Glaze
- 4 ounces (115g) cream cheese
- 3/4 (90g)cups powdered sugar
- 1 vanilla bean
- 3tbsp (45ml) whole milk
Directions
1. Add flour, sugar, and salt to a stand mixer bowl and whisk. Add softened butter and blend/mash/combine until thoroughly incorporated.
2. Add yeast to lukewarm milk (100 degrees) and stir to dissolve
3. Begin mixing flour mixture on medium low speed and add yeast milk mixture, eggs and egg yolk. Mix for 2-3 minutes or until smooth
4. Take out dough and put onto lightly floured work surface and knead for about a minute and smooth it out. Roll into ball and let sit in bowl covered with a damp towel/plastic wrap and let rise for 2 hours or until doubled.
5. Cinnamon sugar- whisk together brown sugar and cinnamon
6. Lightly flour a work surface and punch then dump out dough. Roll into large rectangle- little over 1/4 of an inch thick
7. Spread really softened butter all across the surface of dough and sprinkle all of cinnamon sugar evenly across
8. Tightly roll and cut with a serrated knife into about 2 inch thick segments- 12 solid rolls!
9. Lightly grease a 9x13 baking dish and fill pan with rolls- face tails towards each other. Let proof (once again covered) for about an hour or until 1.5 times original size
10. Bake in preheated oven at 375 farenheit or 190 celsius for 15-20 minutes or until plump golden brown
11. Glaze- whisk cream cheese until smooth and add powdered sugar, then milk. Add vanilla bean seeds/extract and drizzle glaze on baked rolls.
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https://www.youtube.com/watch?v=zlvvJI2NWTA&t=642s
Cranberry Sauce Ingredients -
1 12 oz package of fresh Cranberries
1 cup (130 g) Granulated Sugar
1/2 cup (120 ml)
Filtered Water
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Ingredients you'll need: Cuban bread- 1.25 cups (295ml water 1 tablespoon instant yeast (10g) 3 1/2 (500g) cups bread flour 1 tablespoon sugar (13g) 2 teaspoons salt (5g) 1.5 tbsp lard (30g)
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Dig Inn SHEET TRAY CARROTS
Dinner
Lunch
Snack
INGREDIENTS
2 small bunches of carrots, cut in half lengthwise (quartered if large)
SPICE BLEND
1 ½ tbsp coriander, whole seeds
¼ tsp chili
1 ¼ tsp salt
GREMOLATA
⅓ cup grapeseed oil
1 small bunch marjoram, picked
Peel from 1 lemon, pith removed, lightly chopped
2 ½ tbsp garlic, thinly sliced
2 tbsp parsley leaves
A pinch of salt
DIRECTIONS
ROAST THE CARROTS WITH SPICE BLEND.
Preheat the oven to 425°.
Pulse the coriander in a spice grinder or coffee grinder for 10 seconds or until the seeds are broken up.
In a large mixing bowl combine the crushed coriander, salt, and chili. Toss in the cut carrots and lightly coat with 2 tbsp of grapeseed oil.
Layer the carrots on a sheet tray.
Roast, tossing occasionally, for 35-45 minutes or until tender.
WHILE THE CARROTS ARE ROASTING PREPARE THE FRIZZLED HERBS.
In a small saucepan, place the grapeseed oil, marjoram sprigs, lemon peel, and garlic and turn heat to medium high.
Fry the ingredients for about 5 minutes, mixing occasionally to prevent from sticking.
Once the ingredients begin to crisp up and turn a light golden brown, throw in the remaining parsley and let them crisp for 15 more seconds.
Remove from the oil with a spider and drain on a sheet tray lined with paper towels. Immediately season with salt.
Remove the marjoram stems, which will have fried free of their leaves.
Allow the remaining oil in the saucepan to cool. Set aside.
When the carrots are fully cooked and charred around the edges, remove from oven and toss with the frizzled herbs and a touch more of the reserved oil. Taste, and adjust for seasonings.
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Dinner
Lunch
Serves 6
Garlic spiced roast lamb
3 Large Red Onions, Sliced
50 Cloves Garlic (4-5 bulbs)
500ml Whole Milk
Spice Rub
2 Clove Garlic Grated
1 Lemon Zest + Juice
2 Tbsp Black Pepper, Ground
2 Tbsp Coriander Seeds, Ground
1 Tbsp Smoked Paprika
1 Tsp Chilli Powder
2 Tsp Salt
2 Tbsp Olive Oil
1 (2kg) lamb shoulder/leg
Mint chutney (blend)
Large Handful Of Mint
4 Tbsp Olive Oil
2 Tbsp Apple Cider Vinegar
1 Green Chilli
½ Tsp Salt
Preheat the oven to 220C
Score the lamb and combine the spice rub. Liberally rub over the lamb
Tip the onions and garlic into the roasting tray and add the lamb on top. Pour the milk over the onions and garlic.
Cover tightly with foil
Turn down the temp to 170C and cook for 2 and a half hours or until very soft and tender
Remove the foil and cook for another 15 minutes to reduce the liquid slightly and brown the top
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Ingredients you'll need:
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Breakfast
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This is incredible! A must make for any housewarming
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Dessert
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Dessert
Want to try
Hong Kong-style egg tarts
Dessert
Recipe courtesy of Abe Chan!
2-3 mixing bowls
Kitchen scale
Tart mold approx 3 inch diameter, 1 1/4 inch deep (12 molds)
Ideally something with a pouring spout
pie weights/rice/beans
baking paper/paper baking cups
TART SHELLS
250 g plain flour
15 g icing sugar
125 g butter (cold, cut into cubes)
1 egg (beaten)
egg wash
pinch of salt
EGG CUSTARD
2 eggs
150 g hot water
75 g evaporated milk/ 100ml
60 g sugar
½ teaspoon vanilla extract
1
Boil water
2
In a mixing bowl, add flour, icing sugar & pinch of salt and mix well. Add in cold butter and rub into flour using your fingers. Rub mixture using your hands until it has a rough, crumbly texture (like coarse sand).
3
Pour mixture onto a baking tray or clean table, make a well in the centre then pour in beaten egg. Gently mix the egg in, then knead mixture using your palm until it forms a smooth dough.
4
Shape dough into a flattened ball, cover with cling wrap, then keep in refrigerator for 1 hour or longer if needed.
5
Meanwhile, add sugar to hot water, and stir until sugar is completely dissolved.
6
In a mixing bowl, combine eggs, evaporated milk & vanilla extract. Add mixture into hot water (with dissolved sugar), and use a whisk to gently combine the ingredients so as not to create too much air in the mixture.
7
Sieve the egg custard mixture two times to ensure the egg custard is completely smooth.
8
Preheat oven to 180C/350F
After chilling, remove dough from refrigerator. Roll out the dough into a flat, thin sheet (<5mm) using a rolling pin. Using a round cookie cutter (around the same size as your egg tart mould), cut out 12 circles from the dough sheet.
9
Place each circle into a tart mould, then using another tart mould, press down onto the dough so as to flatten it and create the zig zag pattern. Use a fork to poke holes at the bottom of the tart shell. Keep the completed ones in the freezer if not baking immediately.
10
Blind bake (by using pie weights, rice or dried beans) the tart shells for around 15 minutes at 180°C/350F. Remove from oven and set aside. Reduce oven temperature to 160°C/320F
EGG CUSTARD
11
Fill each tart shell with egg custard mixture, up to 90% full, avoiding/popping bubbles. Bake in the oven for around 25-30minutes. If they start puffing up, lower the temp by 20F or open the oven door. To check if the egg tarts are ready, insert a toothpick into the centre of the egg tart. If the toothpick can stand upright, the egg tarts are ready. If the toothpick falls, bake the egg tarts a little longer.
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Other
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Other
INGREDIENTS
4 cups kale, roughly chopped
2 cups basil or a mix of any other herbs you have on hand
¼ cup walnuts, toasted
¼ cup parmesan cheese, grated
1 each lemon, zested
½ cup extra virgin olive oil
1 tsp sea salt
METHOD
1. Combine toasted walnuts and lemon zest in a food processor. Blend until the walnuts are processed into small pieces.
2. Add kale, basil or mixed herbs, and grated parmesan. Pulse to combine.
3. With the motor running, stream in olive oil. Season with sea salt.
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Other
Snack
for *brussels sprouts* that i’ve made the last couple of years.
1. Deep-fry halved brussel sprouts.
2. Make a glaze/gastrique on the stove: reduce Zhenjiang vinegar and sugar (2:1 vinegar to sugar). Infuse with spices (coriander, star anise, fennel, and sichuan for me).
3. Dice chinese sausage and warm gently like bacon.
4. Serve it all with crushed peanuts/hazelnuts over a bed of whipped ricotta.
Try for thanksgiving
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Lucas Sin’s Roasted Sweet potato “pie”
Dessert
You put the sweet potato in freezer then bake at ~400F till cooked.
roasted sweet potato “pie” with nuts, sesame, black sugar, and oats
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Recommended by someone
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Ingredients:
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Lunch
Have made
Miss Ada’s Sweet Potato Hummus
Other
Snack
Ingredients
5 sweet potatoes
1 cup tahini
1 cup smoked paprika
1 cup canola oil
1 red onion, cut into small dice, plus sliced red onion, for garnish
5 garlic cloves
2 tablespoons crème fraîche
Salt
Sliced almonds, toasted in canola oil and , for garnish
1 teaspoon Aleppo pepper flakes, for garnish
Pita or sliced vegetables, for serving
Method
1. Make the hummus: Cover sweet potatoes with water in a large pot and boil until tender. Remove the skins from the sweet potatoes and discard, transfer to food processor and pulse with the tahini until smooth.
2. Make the paprika oil: Place the paprika and canola oil in small pot and bring to a simmer; remove from heat and let cool. Strain into a squeeze bottle and reserve.
3. Make the crème fraîche: Combine the diced red onion, garlic and crème fraîche in a bowl; season with salt and reserve.
4. To serve, plate the hummus and create a nest; place the crème fraiche mixture in the middle. Top with some almonds, sliced onion, a drizzle of paprika oil and the Aleppo pepper flakes. Serve with pita or sliced vegetables.
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Dinner
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No-churn Ice Cream
Dessert
Have made
Nutty Oaty Smoothie
Breakfast
Have made
Old fashioned pancakes
Breakfast
Have made
Old-Fashioned Strawberry Cake
Dessert
Have made
Olive Oil Blondies w/ Salted Caramel
Dessert
Want to try
Omlette Recipe
Breakfast
https://www.foodnetwork.com/recipes/alton-brown/omelet-recipe-1914282
Have made
One-pot rice dinner
Lunch
Dinner
Recipe basically add to pot in this order
Have made
Overnight Oats
Breakfast
1/4 cup steel cut oats
1/3 cup milk
1/4 cup greek yogurt
1 scoop chocolate whey
1 tbsp peanut butter
2 tsp chia seeds
Add 1/2 - 2/3 cup of fruit in the morning before consuming.
Mix all but fruit together well, leave in fridge for 1-2 days, best after two days.
Have made
Overnight Oats Recipe (CHOCOLATE PEANUT BUTTER)
Breakfast
OVERNIGHT OATS RECIPE: 1/2 Cup (40g) old fashioned oats 1/2 Tbsp (2g) Unsweetened cocoa powder Heaping 1/2 tbsp (9g) sugar substitute Heaping Tbsp (12g) chocolate whey protein powder 1/4 Cup low fat / non-fat Greek yogurt (55g) 1/2 Tbsp semi-sweetened mini chocolate chips 1/2 Cup vanilla unsweetened almond milk 4 Tbsps (24g) Peanut flour *For my peanut butter I used 4 Tbsp peanut flour and just made "peanut butter" out of that! Optional - More semi-sweetened mini chocolate chips to top the overnight oats with when you're ready to eat breakfast. OVERNIGHT OAT MACROS: 396 Calories 32g Protien 54g Carbs (11g fiber) 9g Fat
Have made
Palak Paneer
Dinner
Lunch
Want to try
Paneer Bites
Dinner
Snack
Try cooking in air fry to make it crispier next time?
Have made
Pastel de Nata Blondies
Dessert
INGREDIENTS:
Caramelised Puff Pastry:
* 1 sheet puff pastry, cut to the size of your baking tin (23cm square)
* Icing sugar
Blondie:
* 220g unsalted butter
* 2 large eggs, plus one egg yolk
* 250g golden caster sugar
* 200g plain flour
* 1 tsp salt
* 2 tsp vanilla bean paste
* 1/2 tsp cinnamon
For the custard:
- 30 g plain flour
- 300ml milk (I used soya milk)
- 260g golden caster sugar
- 1 cinnamon stick
- 160ml water
- 2 strips lemon zest
- 1 teaspoon vanilla bean paste
- 6 large egg yolks
METHOD:
1. Prepare the pastry. Preheat your oven to 200C fan. Place the cut puff pastry on a sheet of baking paper on a baking tray. Dust ONE side liberally with icing sugar, then cover with another sheet of baking paper and another baking tray to weigh it down. Bake for 15-20 minutes. Then, remove the top tray, and if still not golden, dust with more icing sugar and bake for another 5 minutes until golden and caramelised (watch carefully so sugar doesn’t burn). Turn down oven to 170c Fan.
2. Place the butter in a saucepan on a medium heat, stirring continuously for about 10 minutes, until browned and nutty. Immediately transfer to a large bowl. To the butter, add in caster sugar and vanilla bean paste and whisk to combine.
3. Once the mixture is cool, whisk in one egg at a time and the additional egg yolk until well combined.
4. In a separate bowl, whisk the flour, cinnamon and salt together, then fold this into the wet mixture until just combined.
5. Add the caramelised puff pastry to the bottom of a 23cm x 23cm tin lined with greaseproof paper, making sure the sugared side is facing up. Pour the blondie batter over this and smooth out, then bake for 15 minutes, until just starting to set.
6. Whilst the blondie is baking, make the custard. Combine about 60ml of the milk with the flour and whisk to form a smooth paste. Heat the remaining milk until hot but not boiling and then slowly pour this into the flour paste, whisking constantly.
Have made
Pastelillos de carne (puerto rican meat turnovers)
Dinner
Want to try
Pate a choux (Cream puffs)
Dessert
Have made
Peruvian Chicken
Lunch
Dinner
Have made
Pho w/ Vermicelli Noodles
Dinner
Lunch
Have made
Popeyes Chicken Sandwich
Lunch
Have made
Porto Tonico (Port Tonic)
Alcoholic beverage
Medium or extra dry white port (1/3), (2/3) tonic water, add lemon slice, a little bit of mint
Have made
Portugese Pastel de Nata
Dessert
Have made
Poulet Yassa (Senegalese Chicken)
Dinner
Lunch
Have made
Pretzels
Snack
Have made
Red Velvet Cake
Dessert
Want to try
Rellenos de Papa (Stuffed Potato Balls)
Snack
Dinner
Have made
Rhubarb Upside Down Cake
Dessert
INGREDIENTS
Want to try
Roast Chicken
Dinner
Liked Raguesea’s method of letting chicken bottom cook on stove top for 15 minutes first; took ~1hr for 5lb bird to cook (filled up cavity with onions, poultry mix herbs, and citrus
Have made
Samosa
Snack
Have made
Sausage roll
Breakfast
Have made
Sausages With Tangy, Gingery Pineapple
Lunch
Dinner
INGREDIENTS
Have made
Segal Family Chocolate Chip Cookies
Dessert
Segal cookie recipe:
Have made
Sheet-Pan Shrimp Boil
Dinner
INGREDIENTS
Have made
Shito Sauce
Other
Have made
Simple Syrup
Other
Have made
Southern-style buttermilk biscuits
Breakfast
https://bakingamoment.com/southern-style-buttermilk-biscuits/
Have made
Souvla Greek Fries
Snack
Want to try
Spaghett Cocktail (Aperol + Miller)
Alcoholic beverage
Want to try
Spicy Coconut Curry
Lunch
Dinner
Have made
Spring Hot-and-sour-soup
Dinner
Lunch
Have made
Starbucks Gingerbread Loaf
Dessert
https://www.thecountrycook.net/copycat-starbucks-gingerbread-loaf-with-cream-cheese-frosting/
Have made
Starbucks Mango Pineapple Empanada
Dessert
plan to make the jam and put in an empanada dough
Want to try
Stuffing Biscuits
Breakfast
Other
https://www.bonappetit.com/recipe/stuffing-biscuits
Have made
Sweet Potato Hummus
Snack
Other
Ingredients
5 sweet potatoes
1 cup tahini
1 cup smoked paprika
1 cup canola oil
1 red onion, cut into small dice, plus sliced red onion, for garnish
5 garlic cloves
2 tablespoons crème fraîche
Salt
Sliced almonds, toasted in canola oil and , for garnish
1 teaspoon Aleppo pepper flakes, for garnish
Pita or sliced vegetables, for serving
Method
1. Make the hummus: Cover sweet potatoes with water in a large pot and boil until tender. Remove the skins from the sweet potatoes and discard, transfer to food processor and pulse with the tahini until smooth.
2. Make the paprika oil: Place the paprika and canola oil in small pot and bring to a simmer; remove from heat and let cool. Strain into a squeeze bottle and reserve.
3. Make the crème fraîche: Combine the diced red onion, garlic and crème fraîche in a bowl; season with salt and reserve.
4. To serve, plate the hummus and create a nest; place the crème fraiche mixture in the middle. Top with some almonds, sliced onion, a drizzle of paprika oil and the Aleppo pepper flakes. Serve with pita or sliced vegetables.
Sweetgreen Harvest Bowl
Lunch
Have made
Tacos Norteños with Bacon Fat Flour Tortillas
Lunch
Dinner
Have tried
Taiwanese Beef Noodle Soup
Dinner
Have made
Tamales
Dinner
INGREDIENTES
Want to try
TeaPop
Non-alcoholic beverage
Have made
Thai Curry Puffs
Snack
Lunch
Dinner
Have made
Thai Tres Leches Cake
Dessert
Want to try
The “Final Exam”
Dinner
From subsconscious: a philly steak sandwich with peppers, onions, bacon, 2 eggs, cheddar, and an aioli served on a sub.
Have tried
Toaster Strudel
Dessert
Breakfast
Seasonal Apple Filling: 2 honey crisp apples, peeled and grated 2.5 tablespoons unsalted butter, browned 2 tablespoons rum or whiskey 1.25 tablespoons (12g) all-purpose flour 1/2 cup (100g) dark brown sugar 1.5 (5g) teaspoons ground cinnamon 1 tablespoon (12g) lemon juice
Have made
Tostones
Dinner
Lunch
Idea: recreate JJ’s food fight tostones sandwich: “One of the chefs steps forward and presents her dish: a Dominican-inspired brisket slider with pickled red onions, arugula, and cilantro-jalapeño crema.”
Have made
Traditional Sangria
Alcoholic beverage
Recommended by someone
Tri-tip steak with tiger bite sauce
Dinner
Have made
Vegetable Gratin
Snack
Lunch
Dinner
Ingredients:
Have made
Watermelon Cake
Dessert
Have made
Yaka Mein
Dinner
https://omnivorescookbook.com/yaka-mein/
Have made
Yin Yang Fried Rice
Dinner
Want to try
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238
238
Name
Type
Link to recipe
Notes
Have I tried it?
Photos
2-Day Chocolate Chip Cookies
Dessert
PREP TIME: 45 MINUTES
COOK TIME: 20 MINUTES
TOTAL TIME: 2 DAYS 65 MINUTES
INGREDIENTS
Toffee 6 tablespoons (¾ stick) unsalted butter ¾ cup light brown sugar, lightly packed 1 teaspoon kosher salt Water, as needed Cookie Dough 1 cup (2 sticks) unsalted butter 4 ice cubes ¾ cup granulated sugar 1½ cups light brown sugar, packed 2 teaspoons espresso powder 2 teaspoons kosher salt ½ teaspoon baking soda 2 large eggs 2 teaspoons vanilla extract 2½ cups all-purpose flour 6 ounces 50-70% cacao chocolate, chopped Flaky sea salt, for sprinkling PREPARATION 1. Make the toffee: Line a baking sheet with parchment paper. 2. In a medium nonstick saucepan over medium heat, melt the butter, brown sugar, and salt, stirring until evenly incorporated. If there are grainy lumps or if the fat starts to separate, add a couple splashes of water and stir vigorously to emulsify. Continue to cook, stirring constantly, until the mixture reaches 290°F (143°C), about 10-15 minutes. 3. Pour the toffee onto the prepared baking sheet and spread out slightly with a spatula. Freeze until ready to use, about 30 minutes. 4. Make the cookie dough: Add the butter to a medium nonstick saucepan over medium-high heat. Cook, stirring occasionally, until the butter turns dark brown and smells nutty. Watch carefully so the butter does not burn. Remove the pot from the heat. 5. Add an ice cube to the butter and slowly let it melt. It may froth and bubble. Add the remaining 3 ice cubes and gently stir until melted. 6. In a large bowl, combine the granulated and brown sugar, espresso powder, salt, and baking soda. 7. Pour the brown butter into the sugar mixture and mix until combined. Don’t worry if it looks separated. 8. In a small bowl, whisk together the eggs and vanilla. Pour into the sugar and butter mixture and whisk until glossy and smooth. 9. Add the flour and fold with a rubber spatula to incorporate until the dough has no visible flour streaks. 10. Remove the toffee from the freezer (it should be a frozen disc) and break it into chunks that will fit inside a gallon zip-top bag. Double bag the toffee and seal both bags. With a rolling pin, break the toffee into small pieces. 11. Fold the crushed toffee and chopped chocolate into the dough until evenly distributed. 12. Using a large ice cream scoop or a ½ cup measure, scoop the dough onto a parchment-lined baking sheet. Wrap the baking sheet in plastic wrap, but leave a small opening at the corner of the tray. 13. Let the dough rest in the refrigerator for at least 48 hours. This will allow the flavor to develop and the dough to dry out a little as it rests, which will result in less spread when it bakes. 14. When ready to bake, preheat the oven to 325°F (163°C). Line 2 baking sheet with parchment paper. 15. Arrange the cookies on the baking sheets, leaving at least 2 inches of space between the cookies and away from the edges of the pan. 16. Bake until the cookies are golden brown with crispy edges, but are still slightly soft in the center, 18-20 minutes. Immediately sprinkle the cookies with flaky sea salt. then let cool completely. The cookies will be very soft at first but will set after they are fully cooled. 17. Enjoy!Show less
Want to try
Alton Brown’s Aged Eggnog
Alcoholic beverage
Needs at least 3 weeks to really age is online consensus
Have made
Anzac Biscuits
Dessert
https://www.bestrecipes.com.au/recipes/quick-easy-anzac-biscuits-recipe/jloz2cs4
Have tried
Atadwe milk (tiger nut pudding)
Dessert
Have made
Atole
Non-alcoholic beverage
INGREDIENTES
Want to try
Baked Oatmeal
Breakfast
Want to try
Baklava Cheesecake
Dessert
It's creamy and it's crispy! This baklava cheesecake is the perfect combination if you're looking for something new to impress your guests for this ramadan & eid!
Baklava crust:
1 package of filo pastry sheets 175 g melted butter
Baklava filling:
Combine the following ingredients in a bowl and set aside
200 g crushed pistachio nuts
100 g roasted and crushed hazelnuts
1 tsp cinnamon
1/4 tsp kardamum
4 tbsp powdered sugar
6-7 crushed digestive biscuits or biscuits of choice
Cheesecake filling:
600 g creamcheese
220 g sugar
120 g creme fraiche (sour cream)
3 eggs Vanilla extract
Cream the creamcheese with the creme fraiche by hand with a whisk and add the sugar. Then add the eggs with the vanilla extract and mix will till no more lumpy.
In a 22 cm spring form, layer a sheet of filo pastry, brush with butter before adding another layer. I did 4- 6 layers of filo sheets for each layer of baklava filling. (I did 3 layers of each in the bottom before adding the cheesecake mixture, and 3 layers on top) After repeating this 3 times, I added the creamcheese mixture and then did the same for the top layer. Trim the edges with scissors and brush them with butter again. Do NOT cut!
You don't need a waterbath for this recipe, though I do recomend putting a bowl of water under the springform, maybe on the bottom of the oven for the first hour of baking. Bake at 165°C / 320°F (fan) at least 1 hour and 30 minutes. Let it cool down in the oven for 20 min. after turning the heat down and then completely on the countertop. Set in the fridge overnight and then add the sirup.
Sirup:
You can make the simple sirup by combining 230 ml
& of water, 5-10 ml of rose water with 250 g sugar, one slice of lemon & a pinch of cinnamon, bring it to a boil, lower the heat to minimum and let it simmer until it thickens a bit (10-12 min). I also like to use a tiny bit of star anise for extra flavor, that's what gave it the red'ish color. Remember to decorate!
Have made
Banana Nut Coffee
Non-alcoholic beverage
Made and didn't like
Banana Pudding Brownies
Dessert
Made and didn't like
Barry’s & Brunch
Non-alcoholic beverage
Have made
Basic Cajun Boil
Dinner
Have made
Basic Margarita
Alcoholic beverage
Want to try
Basque Burnt Cheesecake
Dessert
Have made
Beef tibs
Dinner
Lunch
Want to try
Bell Pepper Sushi
Dinner
https://olivesfordinner.com/2017/08/silky-bell-pepper-sushi.html
Have made
Bhindi (Okra) Masala
Dinner
Want to try
Bifrutas Drink (fruit + milk combo)
Non-alcoholic beverage
• 1/2 cup pineapple juice
• 1/2 cup mango juice
• 1 cup skim milk (or a non-dairy alternative like almond milk or oat milk)
• 1 tablespoon sugar or honey (optional, adjust to taste)
Want to try
Birria
Dinner
Lunch
@Homemade Flour Tortillas
Have made
Blue Bottle Saffron Snickerdoodle
Dessert
Have made
BOK CHOY WITH SPICY MISO SAUCE
Snack
Dinner
Lunch
INGREDIENTS
Spicy Miso Sauce
2 tbsp white miso
2 tbsp gochujang or other chile paste
1 tbsp hoisin sauce
1 tbsp soy sauce
1 tbsp sesame oil
1 tbsp sesame seeds, toasted
2 tbsp vegetable oil
1 bunch bok choy, quartered
¼ cup water
¼ cup peanuts, toasted and roughly chopped
¼ cup cilantro leaves
1 pinch sea salt
METHOD
1. In a small bowl, whisk together the miso, gochujang, hoisin, soy sauce, sesame oil and sesame seeds. Set aside.
2. Heat vegetable oil in a sauté pan over high heat.
3. Place bok choy cut side down and sear for 3-4 minutes on each side until it is slightly charred. Season with salt.
4. Reduce the heat to medium, add water, and cover to lightly steam the rest of the way.
5. Once tender, remove the bok choy from the pan, leaving behind any excess liquid.
6. Place on a serving platter. Drizzle spicy miso sauce overtop and finish with chopped peanuts and cilantro leaves. Serve with fresh lime wedges.
Want to try
Bon Appetit's Best Buttermilk Biscuits
Breakfast
Dinner
Snack
Other
Have made
Bonchon Soy Garlic Korean Fried Chicken
Lunch
Dinner
Have made
Bread Pudding
Dessert
https://cooking.nytimes.com/recipes/1012636-simple-bread-pudding
Have made
Breakfast Quesadilla
Breakfast
https://vm.tiktok.com/vKG7wT/
Steps:
Have made
BRÛLÉE COCONUT, PALM SUGAR, PORK FLOSS STICKY BUNS
Dinner
Snack
Want to try
Bulgogi Meatloaf
Dinner
planning to make the meatloaf and then eat w/ veggies instead of as a sandwich
Have made
Burger Bun Recipe
Other
Ingredients you'll need: Tangzhong: 2 tablespoons (20g) bread flour 2 tablespoons (27g) water 4 tablespoons (60g) whole milk
Dough: 1/2 cup(120g) whole milk @ 95f (30c) 1 tablespoons (9g) instant yeast 2.5 cups (320g) Bread flour 1 teaspoon (7g) fine sea salt 2.5 tablespoons (35g) granulated sugar 1 whole egg 1 egg yolk 3 tablespoons (42g) unsalted butter, softened Egg wash: 1 whole egg splash of whole milk
Have made
Buttercream Vanilla Frosting
Dessert
Other
Have made
Buttermilk
Other
Have made
Buttery Meyer Lemon-Chicken Pasta
Dinner
Serves 4
Have made
Caramel Sauce
Other
Caramel Sauce:
Have made
Caramelized Onion Galette
Lunch
Snack
INGREDIENTS
Have made
Cathay Delight (mocktail)
Non-alcoholic beverage
Cathay Delight
2 teaspoons Coconut Milk
4 Tablespoons fresh milk
1/2 cup Kiwi juice
3 mint leaves for garnish
Combine liquid ingredients in a cocktail shaker with crushed ice. Strain into a wine glass. Garnish with mint leaves.
Made and didn't like
Cava Sangria
Alcoholic beverage
Ingredients:
Have made
Char Siu Chicken
Lunch
Dinner
Air fried it at 400F for 9 minutes, flipped, then 380 for 10 minutes
Have made
Charcuterie Plate Idea (peach)
Snack
Other
Want to try
CHARRED BRUSSELS WITH HONEY-CHILI OIL
Dinner
Snack
Want to try
Chicago Deep Dish Pizza
Dinner
Lunch
Have made
Chicken Gyro (Greek Chicken)
Lunch
Dinner
Have made
Chicken Tikka Masala
Dinner
Lunch
Ingredients you'll need:
Have made
Chickpea Churros
Dessert
Snack
Want to try
Chinese Flower Rolls w/ Scallion
Dinner
Snack
Have made
Chinese Smashed Cucumbers With Sesame Oil and Garlic
Snack
INGREDIENTS
Have made
Chipotle Guacamole
Other
Ingredients:
2 ripe Hass avocados
2 tsp lime juice
2 tbsp cilantro (chopped)
1/4 cup red onion (diced)
1/2 jalapeño including seeds (diced)
1/4 tsp kosher salt
What to do:
1. Cut avocados in half and remove pits carefully
2. Scoop the avocados into a bowl
3. Toss and coat with lime juice
4. Add the salt and mash until it's a smooth consistency
5. Fold in remaining ingredients and mix
6. Taste the guac & adjust seasoning if necessary
Have made
Chocolate Toffee Matzo Crack
Dessert
Want to try
Churro Bites
Dessert
Have made
Cinnamon Crunch Banana bread
Dessert
FOR THE BATTER:
Have made
Cinnamon Rolls (Cinnabon style)
Dessert
Ingredients you'll need:
Dough
- 4 cups (580g) all-purpose flour
- 1/2 cup(107g) granulated sugar
- 3/4 teaspoon (6g) fine sea salt
- 1/3 cup (84g) butter
- 1 cup (235g) lukewarm whole milk
- 2 1/4 tsp (7g ) instant yeast
- 2 eggs
- 1 egg yolk
Filling
- 1 cup (225g) brown sugar
- 1 tablespoon (14g) muscovado sugar
- 2.5 tablespoons (17g) cinnamon
- 1/3 cup (84g) butter
Vanilla bean Cream Cheese Glaze
- 4 ounces (115g) cream cheese
- 3/4 (90g)cups powdered sugar
- 1 vanilla bean
- 3tbsp (45ml) whole milk
Directions
1. Add flour, sugar, and salt to a stand mixer bowl and whisk. Add softened butter and blend/mash/combine until thoroughly incorporated.
2. Add yeast to lukewarm milk (100 degrees) and stir to dissolve
3. Begin mixing flour mixture on medium low speed and add yeast milk mixture, eggs and egg yolk. Mix for 2-3 minutes or until smooth
4. Take out dough and put onto lightly floured work surface and knead for about a minute and smooth it out. Roll into ball and let sit in bowl covered with a damp towel/plastic wrap and let rise for 2 hours or until doubled.
5. Cinnamon sugar- whisk together brown sugar and cinnamon
6. Lightly flour a work surface and punch then dump out dough. Roll into large rectangle- little over 1/4 of an inch thick
7. Spread really softened butter all across the surface of dough and sprinkle all of cinnamon sugar evenly across
8. Tightly roll and cut with a serrated knife into about 2 inch thick segments- 12 solid rolls!
9. Lightly grease a 9x13 baking dish and fill pan with rolls- face tails towards each other. Let proof (once again covered) for about an hour or until 1.5 times original size
10. Bake in preheated oven at 375 farenheit or 190 celsius for 15-20 minutes or until plump golden brown
11. Glaze- whisk cream cheese until smooth and add powdered sugar, then milk. Add vanilla bean seeds/extract and drizzle glaze on baked rolls.
Have made
Classic Creamy Baked Mac & Cheese
Lunch
Dinner
Have made
Claypot Chicken Rice
Dinner
Have made
Confetti Cookies (Milk bar)
Dessert
https://www.miele.com/brand/en/confetti-cookies-36935.htm
Want to try
Cornbread
Dessert
Dinner
Have made
Cranberry Sauce
Other
https://www.youtube.com/watch?v=zlvvJI2NWTA&t=642s
Cranberry Sauce Ingredients -
1 12 oz package of fresh Cranberries
1 cup (130 g) Granulated Sugar
1/2 cup (120 ml)
Filtered Water
Zest and Juice of 1 Orange (Lemon)
Have made
Cream Cheese Frosting
Dessert
Other
Have made
Crispy Cheesy Pan Pizza
Lunch
Dinner
Have made
Cubano Sandwich
Lunch
Dinner
Ingredients you'll need: Cuban bread- 1.25 cups (295ml water 1 tablespoon instant yeast (10g) 3 1/2 (500g) cups bread flour 1 tablespoon sugar (13g) 2 teaspoons salt (5g) 1.5 tbsp lard (30g)
Have made
Dapan Niu
Lunch
Dinner
Have made
Detroit Style Pizza
Dinner
Want to try
Dig Inn Roasted Chicken
Lunch
Dinner
Have made
Dig Inn SHEET TRAY CARROTS
Dinner
Lunch
Snack
INGREDIENTS
2 small bunches of carrots, cut in half lengthwise (quartered if large)
SPICE BLEND
1 ½ tbsp coriander, whole seeds
¼ tsp chili
1 ¼ tsp salt
GREMOLATA
⅓ cup grapeseed oil
1 small bunch marjoram, picked
Peel from 1 lemon, pith removed, lightly chopped
2 ½ tbsp garlic, thinly sliced
2 tbsp parsley leaves
A pinch of salt
DIRECTIONS
ROAST THE CARROTS WITH SPICE BLEND.
Preheat the oven to 425°.
Pulse the coriander in a spice grinder or coffee grinder for 10 seconds or until the seeds are broken up.
In a large mixing bowl combine the crushed coriander, salt, and chili. Toss in the cut carrots and lightly coat with 2 tbsp of grapeseed oil.
Layer the carrots on a sheet tray.
Roast, tossing occasionally, for 35-45 minutes or until tender.
WHILE THE CARROTS ARE ROASTING PREPARE THE FRIZZLED HERBS.
In a small saucepan, place the grapeseed oil, marjoram sprigs, lemon peel, and garlic and turn heat to medium high.
Fry the ingredients for about 5 minutes, mixing occasionally to prevent from sticking.
Once the ingredients begin to crisp up and turn a light golden brown, throw in the remaining parsley and let them crisp for 15 more seconds.
Remove from the oil with a spider and drain on a sheet tray lined with paper towels. Immediately season with salt.
Remove the marjoram stems, which will have fried free of their leaves.
Allow the remaining oil in the saucepan to cool. Set aside.
When the carrots are fully cooked and charred around the edges, remove from oven and toss with the frizzled herbs and a touch more of the reserved oil. Taste, and adjust for seasonings.
Have made
Dig Inn Sweet Potatoes
Dinner
Lunch
Have made
Disney Cinammon Churro
Dessert
Have made
Disney Dole Whip
Dessert
Have made
Dunkaroos Dessert Dip
Other
Snack
Dessert
Have made
Easy Pad Thai
Lunch
Dinner
Want to try
Filipino Lumpia w/ Pork
Dinner
Have made
Five Farms Irish Cream
Alcoholic beverage
Want to try
Foccaccia
Other
Want to try
Frangipane
Dessert
Want to try
French 75
Alcoholic beverage
https://vm.tiktok.com/vKnVpj/
Have made
French Fries (Crispy)
Lunch
Dinner
Snack
Have made
Fresh Pasta
Lunch
Dinner
Have made
Frosé
Alcoholic beverage
Have made
Garlicky Lamb Shoulder
Dinner
Lunch
Serves 6
Garlic spiced roast lamb
3 Large Red Onions, Sliced
50 Cloves Garlic (4-5 bulbs)
500ml Whole Milk
Spice Rub
2 Clove Garlic Grated
1 Lemon Zest + Juice
2 Tbsp Black Pepper, Ground
2 Tbsp Coriander Seeds, Ground
1 Tbsp Smoked Paprika
1 Tsp Chilli Powder
2 Tsp Salt
2 Tbsp Olive Oil
1 (2kg) lamb shoulder/leg
Mint chutney (blend)
Large Handful Of Mint
4 Tbsp Olive Oil
2 Tbsp Apple Cider Vinegar
1 Green Chilli
½ Tsp Salt
Preheat the oven to 220C
Score the lamb and combine the spice rub. Liberally rub over the lamb
Tip the onions and garlic into the roasting tray and add the lamb on top. Pour the milk over the onions and garlic.
Cover tightly with foil
Turn down the temp to 170C and cook for 2 and a half hours or until very soft and tender
Remove the foil and cook for another 15 minutes to reduce the liquid slightly and brown the top
Serve with lots of garlic and onions. Top with the mint sauce :)
General Tso's Chicken
Dinner
Ingredients you'll need:
Have made
Giant No-flip Blueberry Pancake
Breakfast
Have made
Ginger Beer Margarita
Alcoholic beverage
Want to try
Ginger Dill Salmon
Dinner
INGREDIENTS
Have made
Gnocchi
Dinner
Lunch
Made and didn't like
Good Morning Drink
Breakfast
1 cup pineapple
1/2 peeled cucumber
2-inch ginger chunk
16 oz water
1/2 a lemon
Want to try
Grandma Zhang’s scallion pancakes
Snack
Dinner
(thanks for the recipe, Winnie!)
Have made
Greek Lemon Potatoes
Dinner
Lunch
Want to try
Grilled Peaches with Burrata, Mint, and Balsamic Drizzle
Breakfast
Other
Snack
This is incredible! A must make for any housewarming
Have made
Groundnut soup
Lunch
Dinner
combine with Ghana cookbook recipe
Have made
Hennessy Colada
Alcoholic beverage
INGREDIENTS
Have made
Hilton Chocolate Chip Cookie
Dessert
Recommended by someone
Hokkaido Cheese Tart
Dessert
Have made
Homemade Flour Tortillas
Lunch
Dinner
Have made
Hong Kong Coconut tarts
Dessert
Want to try
Hong Kong-style egg tarts
Dessert
Recipe courtesy of Abe Chan!
2-3 mixing bowls
Kitchen scale
Tart mold approx 3 inch diameter, 1 1/4 inch deep (12 molds)
Ideally something with a pouring spout
pie weights/rice/beans
baking paper/paper baking cups
TART SHELLS
250 g plain flour
15 g icing sugar
125 g butter (cold, cut into cubes)
1 egg (beaten)
egg wash
pinch of salt
EGG CUSTARD
2 eggs
150 g hot water
75 g evaporated milk/ 100ml
60 g sugar
½ teaspoon vanilla extract
1
Boil water
2
In a mixing bowl, add flour, icing sugar & pinch of salt and mix well. Add in cold butter and rub into flour using your fingers. Rub mixture using your hands until it has a rough, crumbly texture (like coarse sand).
3
Pour mixture onto a baking tray or clean table, make a well in the centre then pour in beaten egg. Gently mix the egg in, then knead mixture using your palm until it forms a smooth dough.
4
Shape dough into a flattened ball, cover with cling wrap, then keep in refrigerator for 1 hour or longer if needed.
5
Meanwhile, add sugar to hot water, and stir until sugar is completely dissolved.
6
In a mixing bowl, combine eggs, evaporated milk & vanilla extract. Add mixture into hot water (with dissolved sugar), and use a whisk to gently combine the ingredients so as not to create too much air in the mixture.
7
Sieve the egg custard mixture two times to ensure the egg custard is completely smooth.
8
Preheat oven to 180C/350F
After chilling, remove dough from refrigerator. Roll out the dough into a flat, thin sheet (<5mm) using a rolling pin. Using a round cookie cutter (around the same size as your egg tart mould), cut out 12 circles from the dough sheet.
9
Place each circle into a tart mould, then using another tart mould, press down onto the dough so as to flatten it and create the zig zag pattern. Use a fork to poke holes at the bottom of the tart shell. Keep the completed ones in the freezer if not baking immediately.
10
Blind bake (by using pie weights, rice or dried beans) the tart shells for around 15 minutes at 180°C/350F. Remove from oven and set aside. Reduce oven temperature to 160°C/320F
EGG CUSTARD
11
Fill each tart shell with egg custard mixture, up to 90% full, avoiding/popping bubbles. Bake in the oven for around 25-30minutes. If they start puffing up, lower the temp by 20F or open the oven door. To check if the egg tarts are ready, insert a toothpick into the centre of the egg tart. If the toothpick can stand upright, the egg tarts are ready. If the toothpick falls, bake the egg tarts a little longer.
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Kale Pesto
Other
INGREDIENTS
4 cups kale, roughly chopped
2 cups basil or a mix of any other herbs you have on hand
¼ cup walnuts, toasted
¼ cup parmesan cheese, grated
1 each lemon, zested
½ cup extra virgin olive oil
1 tsp sea salt
METHOD
1. Combine toasted walnuts and lemon zest in a food processor. Blend until the walnuts are processed into small pieces.
2. Add kale, basil or mixed herbs, and grated parmesan. Pulse to combine.
3. With the motor running, stream in olive oil. Season with sea salt.
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for *brussels sprouts* that i’ve made the last couple of years.
1. Deep-fry halved brussel sprouts.
2. Make a glaze/gastrique on the stove: reduce Zhenjiang vinegar and sugar (2:1 vinegar to sugar). Infuse with spices (coriander, star anise, fennel, and sichuan for me).
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Miss Ada’s Sweet Potato Hummus
Other
Snack
Ingredients
5 sweet potatoes
1 cup tahini
1 cup smoked paprika
1 cup canola oil
1 red onion, cut into small dice, plus sliced red onion, for garnish
5 garlic cloves
2 tablespoons crème fraîche
Salt
Sliced almonds, toasted in canola oil and , for garnish
1 teaspoon Aleppo pepper flakes, for garnish
Pita or sliced vegetables, for serving
Method
1. Make the hummus: Cover sweet potatoes with water in a large pot and boil until tender. Remove the skins from the sweet potatoes and discard, transfer to food processor and pulse with the tahini until smooth.
2. Make the paprika oil: Place the paprika and canola oil in small pot and bring to a simmer; remove from heat and let cool. Strain into a squeeze bottle and reserve.
3. Make the crème fraîche: Combine the diced red onion, garlic and crème fraîche in a bowl; season with salt and reserve.
4. To serve, plate the hummus and create a nest; place the crème fraiche mixture in the middle. Top with some almonds, sliced onion, a drizzle of paprika oil and the Aleppo pepper flakes. Serve with pita or sliced vegetables.
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Breakfast
1/4 cup steel cut oats
1/3 cup milk
1/4 cup greek yogurt
1 scoop chocolate whey
1 tbsp peanut butter
2 tsp chia seeds
Add 1/2 - 2/3 cup of fruit in the morning before consuming.
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Breakfast
OVERNIGHT OATS RECIPE: 1/2 Cup (40g) old fashioned oats 1/2 Tbsp (2g) Unsweetened cocoa powder Heaping 1/2 tbsp (9g) sugar substitute Heaping Tbsp (12g) chocolate whey protein powder 1/4 Cup low fat / non-fat Greek yogurt (55g) 1/2 Tbsp semi-sweetened mini chocolate chips 1/2 Cup vanilla unsweetened almond milk 4 Tbsps (24g) Peanut flour *For my peanut butter I used 4 Tbsp peanut flour and just made "peanut butter" out of that! Optional - More semi-sweetened mini chocolate chips to top the overnight oats with when you're ready to eat breakfast. OVERNIGHT OAT MACROS: 396 Calories 32g Protien 54g Carbs (11g fiber) 9g Fat
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Pastel de Nata Blondies
Dessert
INGREDIENTS:
Caramelised Puff Pastry:
* 1 sheet puff pastry, cut to the size of your baking tin (23cm square)
* Icing sugar
Blondie:
* 220g unsalted butter
* 2 large eggs, plus one egg yolk
* 250g golden caster sugar
* 200g plain flour
* 1 tsp salt
* 2 tsp vanilla bean paste
* 1/2 tsp cinnamon
For the custard:
- 30 g plain flour
- 300ml milk (I used soya milk)
- 260g golden caster sugar
- 1 cinnamon stick
- 160ml water
- 2 strips lemon zest
- 1 teaspoon vanilla bean paste
- 6 large egg yolks
METHOD:
1. Prepare the pastry. Preheat your oven to 200C fan. Place the cut puff pastry on a sheet of baking paper on a baking tray. Dust ONE side liberally with icing sugar, then cover with another sheet of baking paper and another baking tray to weigh it down. Bake for 15-20 minutes. Then, remove the top tray, and if still not golden, dust with more icing sugar and bake for another 5 minutes until golden and caramelised (watch carefully so sugar doesn’t burn). Turn down oven to 170c Fan.
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4. In a separate bowl, whisk the flour, cinnamon and salt together, then fold this into the wet mixture until just combined.
5. Add the caramelised puff pastry to the bottom of a 23cm x 23cm tin lined with greaseproof paper, making sure the sugared side is facing up. Pour the blondie batter over this and smooth out, then bake for 15 minutes, until just starting to set.
6. Whilst the blondie is baking, make the custard. Combine about 60ml of the milk with the flour and whisk to form a smooth paste. Heat the remaining milk until hot but not boiling and then slowly pour this into the flour paste, whisking constantly.
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Alcoholic beverage
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Dessert
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Snack
Other
Ingredients
5 sweet potatoes
1 cup tahini
1 cup smoked paprika
1 cup canola oil
1 red onion, cut into small dice, plus sliced red onion, for garnish
5 garlic cloves
2 tablespoons crème fraîche
Salt
Sliced almonds, toasted in canola oil and , for garnish
1 teaspoon Aleppo pepper flakes, for garnish
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Method
1. Make the hummus: Cover sweet potatoes with water in a large pot and boil until tender. Remove the skins from the sweet potatoes and discard, transfer to food processor and pulse with the tahini until smooth.
2. Make the paprika oil: Place the paprika and canola oil in small pot and bring to a simmer; remove from heat and let cool. Strain into a squeeze bottle and reserve.
3. Make the crème fraîche: Combine the diced red onion, garlic and crème fraîche in a bowl; season with salt and reserve.
4. To serve, plate the hummus and create a nest; place the crème fraiche mixture in the middle. Top with some almonds, sliced onion, a drizzle of paprika oil and the Aleppo pepper flakes. Serve with pita or sliced vegetables.
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Want to try
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