Just a few things that I have made:
Broccoli Cheese Soup
Chili- Kiwi's don't know what it is!
Pizza
cookies (phyllis fea)
Doughly
Homemade wheat-oat bread, meaning no recipe.
-Espen, the Norwegian, did not believe me when I said that was my baking for the week, he made a bet that I could not do it, I think I succedded- no-Bake cookies aren't actually baking are they?
3/27/12
Plan for tonight
-Make 2 cups of rice, add 3 cups water
30 minutes
-naan- 15 minutes (with heating) glaze with butter
chickpea spice packet! -30 minutes
Its vegetarian
http://www.pachakam.com/CGI-BIN/blog/2007/09/soya-chunks-curry-masala.html
(soya- can eat leftovers)
curry, tumeric, tomatoes, onions, garlic, soya
begin soak at 4:45, then begin cooking at 5:15
-delicious! Soya tastes like chicken, definiterly will get more spice pieces.
4/3/12- Macaroni and Cheese!
Anthony came over to show us how to make macaroni and cheese. (meaning he made it and I provided the ingredients, not a bad arrangement.
Ideally here is what you will need to make mac and cheese
- a whole lot of extra sharp cheddar- I used colby- but sharper=better
- bread crumbs
- butter or olive oil
- macaroni noodles.
- flour
- other- broccoli, hot dog bits, apple?
- start cooking the noodles
- shred the cheese
- chop the onions
- melt the butter in a pot/ add olive oil to pot
- add flour to oil
- add chopped onions, let simmer
- eventually add a good portion of the cheese- let it melt into there
- mix noodles and cheese mixture together,
- top with cheese and bread-crumbs
- cook in oven untill has a crisp on top- about 20 minutes.
4/17/12
indian food
-made soya again
blibeth blee- rice and dal paste- not bad- I love the spicy indian flavor
naan- simple and delicious
Naan
Original Recipe Yield 14 servings
Ingredients
·
1 (.25 ounce) package active dry yeast
·
1 cup warm water
·
1/4 cup white sugar
·
3 tablespoons milk
·
1 egg, beaten
·
2 teaspoons salt
·
4 1/2 cups bread flour
·
2 teaspoons minced garlic (optional)
·
1/4 cup butter, melted
Directions
1. In a large bowl, dissolve yeast in warm water. Let stand about 10
minutes, until frothy. Stir in sugar, milk, egg, salt, and enough flour to make
a soft dough. Knead for 6 to 8 minutes on a lightly floured surface, or until
smooth. Place dough in a well oiled bowl, cover with a damp cloth, and set
aside to rise. Let it rise 1 hour, until the dough has doubled in volume.
2. Punch down dough, and knead in garlic. Pinch off small handfuls of
dough about the size of a golf ball. Roll into balls, and place on a tray.
Cover with a towel, and allow to rise until doubled in size, about 30 minutes.
3. During the second rising, preheat grill to high heat.
4. At grill side, roll one ball of dough out into a thin circle.
Lightly oil grill. Place dough on grill, and cook for 2 to 3 minutes, or until
puffy and lightly browned. Brush uncooked side with butter, and turn over.
Brush cooked side with butter, and cook until browned, another 2 to 4 minutes.
Remove from grill, and continue the process until all the naan has been
prepared.
Donuts- noraml dough recipe just fry in oil an frost.
Friday -donuts
- melt butter
- add flour and mix on stove
- add milk or cream-let get think
- add spices such as thyme
- add chopped garlic and onion
- add shredded cheese
- add chopped ham
- make potato layers and place cheese mixture on top, layering till ingredients run out, add shredded cheese and cook in oven for an hour
should be good, probably.
how to cook meat- from Jane- mother goose
-tenderised it- meat hammer
-fried it in oil till both sides browned
-put in oven with cream of mushroom
-cook long times
-french toast
milk
sugar
eggs
vanilla
slice break the long way
-breading things
-eggs and breadcrumbs
Best cake ever!!!!
4/29/12
5/3/12
Made bread for Kepler Track- never before has their been a loaf as seeds and dense!
Seedy bread
-linseed
-wheat bran
-oatmeal
-whole wheat flower
-bhulghur wheat
-kibbled wheat also
Mix linseed, oatmeal and bulghur in how water, let sit. Add yeast to 2 cups lukewarm water, add flower and a pinch of sugar, add the poridgy mixture, now mix untill proper dough like consistency- you will know. Let rise and bake!
5/9/12
made pankaces, and later on-
Sloppy Joes- so easy!
Meat
Spices
Ketchup
Onion!
Curry- curry past, pineapple, meat, coconut milk- good!
Ginger Beer
-Grate Ginger
-Dissovle sugar in boiling water add ginger, cool
-add lemon juice, mix, add yeast
-close- leave 2 days,
open and consume.
Spread very thinly on one or two dehydrator trays lined with solid sheets. An offset spatula -- the kind you'd use to frost a cake -- makes the spreading easier. Sprinkle a touch more salt on the surface.
-they were... interesting
Best cake ever!!!!
Red Wine Chocolate Cake with Whipped Mascarpone
Adapted loosely from this Everyday Chocolate Cake, and you
Adapted loosely from this Everyday Chocolate Cake, and you
This, as far as I’m concerned, is the real red velvet cake — chocolate, naturally reddened and intensely flavored. For reasons I cannot put my finger on, this feels quintessentially September, fudgy rich chocolate, faintly spiced red wine, diminutive in size and so very quick to make. We are completely obsessed with it already.
Now, the essentials: The wine does not, I repeat, does not, fully bake out. It will taste like there’s wine in there though not in the way that it would leave you tipsy, nevertheless, I will not be using this cake for, say, my toddler’s birthday party, if you get my drift. If you’re familiar with the Everyday Chocolate Cake, you might notice that I’ve changed a bunch of things. It’s flat and round, not a thick loaf. I use only 3/4 of the volume of some ingredients and 2/3 volume of others, you’ll see, the red wine gives it an intensity that’s best served thin — the final cake is only 3/4- to 1-inch tall, and bakes quickly. I add a yolk which just… makes it better and cinnamon, which plays off the red wine and chocolate fantastically, but not so much that it competes with either. Oh, and it’s still a one-bowl cake, and bakes in no time. You know you wanna.
Cake
6 tablespoons (85 grams) unsalted butter, at room temperature
3/4 cup (179 grams) firmly packed dark brown sugar
1/4 cup (50 grams) white granulated sugar
1 large egg + 1 large egg yolk, at room temperature
3/4 cup (177 ml) red wine, any kind you like*
1 teaspoon (5 ml) vanilla extract
1 cup + 1 tablespoon (133 grams) all-purpose flour
1/2 cup (41 grams) Dutch cocoa powder
1/8 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon table salt
1/4 teaspoon ground cinnamon (this is a great place for that fancy Vietnamese stuff you stashed away)
6 tablespoons (85 grams) unsalted butter, at room temperature
3/4 cup (179 grams) firmly packed dark brown sugar
1/4 cup (50 grams) white granulated sugar
1 large egg + 1 large egg yolk, at room temperature
3/4 cup (177 ml) red wine, any kind you like*
1 teaspoon (5 ml) vanilla extract
1 cup + 1 tablespoon (133 grams) all-purpose flour
1/2 cup (41 grams) Dutch cocoa powder
1/8 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon table salt
1/4 teaspoon ground cinnamon (this is a great place for that fancy Vietnamese stuff you stashed away)
Topping
1/2 cup mascarpone cheese
1/2 cup (118 grams) chilled heavy or whipping cream
2 tablespoons (25 grams) granulated sugar
1/4 teaspoon vanilla extract
1/2 cup mascarpone cheese
1/2 cup (118 grams) chilled heavy or whipping cream
2 tablespoons (25 grams) granulated sugar
1/4 teaspoon vanilla extract
Make the cake: Preheat the oven to 325°F. Line the bottom of a 9-inch round cake pan with parchment, and either butter and lightly flour the parchment and exposed sides of the pan, or spray the interior with a nonstick spray. In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugars and beat until fluffy, about 3 minutes. Add the egg and yolk and beat well, then the red wine and vanilla. Don’t worry if the batter looks a little uneven. Sift the flour, cocoa, baking soda, baking powder, cinnamon and salt together, right over your wet ingredients. Mix until 3/4 combined, then fold the rest together with a rubber spatula. Spread batter in prepared pan. Bake for 25 to 30 minutes, or until a cake tester inserted into the center comes out clean. The top of the cake should be shiny and smooth, like a puddle of chocolate. Cool in pan on a rack for about 10 minutes, then flip out of pan and cool the rest of the way on a cooling rack. This cake keeps well at room temperature or in the fridge. It looks pretty dusted with powdered sugar.
Make the topping: Whip mascarpone, cream, sugar and vanilla together until soft peaks form — don’t overwhip. Dollop generously on each slice of cake. It can also be covered and refrigerated for up to 4 hours.
Afghan Biscuits - they make cookies with corn-flakes here- I had to make them!!!
Preparation Time: 10 minutes
I also made banana ice cream
- · Cooking Time: 10-15 minutes
· Biscuits
· 200g butter, at room temperature
· 1/2 cup sugar
· 1 1/4 cups Edmonds, standard plain flour
· 1/4 cup cocoa
· 2 cups cornflakes
· Chocolate Icing (see below)
· walnuts, optional
· 1. Cream butter and sugar until light and fluffy. Sift flour
· and cocoa.
· 2. Stir into creamed mixture. Fold in cornflakes.
· 3. Spoon mounds of mixture onto a greased oven tray gently pressing together. For Afghan
· Ice Cream Dessert, take balls of the mixture and press into discs before placing on trays.
· 4. Bake at 180C for 15 minutes or until lightly browned and firm.
· 5. When cold ice with chocolate icing and decorate with a walnut piece if you like.
· Chocolate Icing:
· 200g dark chocolate
· 1/2 cup cream
· 25g butter
· 1. Break chocolate into top of a small bowl. Add butter and cream.
· 2. Set over hot water and heat, stirring constantly, unit it has melted and smooth.
· Alternatively, microwave on MEDIUM power for 1-2 minutes, stirring every 30 seconds.
· 3. Beat until thick before using.
· Afghan Ice Cream Dessert
· Preparation Time: 10 minutes
- freeze bananas
- peel banans
- blend bananas
- eat
I also made a very grain rich bread- no recipe- I don't believe they are necessarily necessary
- flour
- wholewheat flour
- eggs
- butter
- water
- yeast
- cornflakes- yes- but they add texture
- wheat
4/29/12
5/3/12
Made bread for Kepler Track- never before has their been a loaf as seeds and dense!
Seedy bread
-linseed
-wheat bran
-oatmeal
-whole wheat flower
-bhulghur wheat
-kibbled wheat also
Mix linseed, oatmeal and bulghur in how water, let sit. Add yeast to 2 cups lukewarm water, add flower and a pinch of sugar, add the poridgy mixture, now mix untill proper dough like consistency- you will know. Let rise and bake!
 |
| Look at that texture! |
 |
 |
| Desert loaves- like Easter bread! |
5/9/12
made pankaces, and later on-
Sloppy Joes- so easy!
Meat
Spices
Ketchup
Onion!
Curry- curry past, pineapple, meat, coconut milk- good!
Ginger Beer
-Grate Ginger
-Dissovle sugar in boiling water add ginger, cool
-add lemon juice, mix, add yeast
-close- leave 2 days,
open and consume.
Garlic Soup—serves 4- IST WUNDERBAR- seriously- ITS THE BEST!
Ingredients:
30-40 cloves of garlic (unpeeled)
Butter or oil
1-2 onions (chopped)
1½ teaspoons fresh thyme
20-25 cloves garlic (peeled)
3½ cups (850 mL) vegetable or chicken broth
½ cup (150 mL) cream
½ cup (150 mL) parmesan cheese (grated)
1 lemon
Black pepper
4-5 large brown, flat mushrooms or equivalent (chopped, optional)
Instruction:
1. Roast the unpeeled garlic cloves at 350ºF (175ºC) for 15 to 20 min, until soft.
2. Melt butter, or heat oil in a pot and add the onions and thyme. Cook the onions until soft and clear.
3. Squeeze the roasted garlic cloves out of the peel and into the pot. Add the peeled, raw garlic cloves. Add the mushrooms, if desired. Cook for 3 min.
4. Add the broth and simmer for 20 min.
5. Remove from heat and use a stick blender or standard blender to puree the soup.
6. Add the cream and heat to a simmer. Remove from heat. Flavor with black pepper and garlic powder (optional). Squeeze in the juice of one lemon and serve topped with cheese.
Raw Multiseed Crackers
- 160 grams (1 cup) flax seeds (a.k.a. linseeds), golden or brown
- 70 grams (1/2 cup) mixed seeds (I use sesame, sunflower and pumpkin), not toasted
- 1/2 teaspoon fine sea salt
- 1 teaspoon smoked paprika (hot or mild), or cumin seeds, or ground chili pepper, or the spice/spice mix of your choice
- 70 grams (1/2 cup) mixed seeds (I use sesame, sunflower and pumpkin), not toasted
- 1/2 teaspoon fine sea salt
- 1 teaspoon smoked paprika (hot or mild), or cumin seeds, or ground chili pepper, or the spice/spice mix of your choice
The night before, put the flax seeds in a medium bowl and add 240 ml (1 cup) water. In another bowl, put the mixed seeds and add water to cover.
In the morning, drain the mixed seeds well, and add them to the soaked and now gel-like flax seeds (these need no draining). Add the salt and paprika, and stir well with a fork to combine.
Dehydrate at 45°C (110°F) for about 6 hours, until dry and crisp. About 3 hours into the dehydrating, flip the crackers so they will dehydrate evenly. Break into pieces once cooled.
-they were... interesting
3/12 Print Banana Flax Muffins Recipe - Food.com - 332699
www.food.com/recipeprint.do?rid=332699 1/2
Photo by CoffeeB
1 Review s
Prep Time: 20 mins Total Time: 40 mins Serves: 12, Yield: 12 muffins
Banana Flax Muffins
By bayousong on October 24, 2008
About This Recipe
"This is a recipe I came up with for flax seed using Banana Muffins by
Evie*. I tried changing it and it worked perfectly. I sometimes add dried or
freeze-dried fruit to these. This recipe make a wonderful flax muffin. The
addition of flax seed to recipes gives a nutty flavor without nuts."
Ingredients
3 large bananas
3/4 cup sugar
1 cup ground flax seeds
1 eggs
2 -3 tablespoons milk
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups flour
Directions
1. Preheat oven to 375°F.
2. Grind flax seeds.
3. Mash bananas.
4. Mix bananas, flax and egg.
5. Mix dry ingredients together and add.
6. If needed add milk, one tablespoon at a time.
7. It depends on the size of your bananas and the consistency.
8. Fill greased muffin tins.
9. Bake for 20 minutes.
Oh, I also made Poppyseed Roles- they were great!
